JP5583386B2 - Whipped cream - Google Patents

Description

  The present invention has good emulsification stability, does not cause excessive whipping time or excessive overrun even at a low oil content, and also provides flower-forming properties, shape retention, and melting in the mouth after whipping. The present invention relates to a whipped cream hardstock capable of obtaining a whipped cream having good characteristics, and a whipped cream having these characteristics.

  An oil-in-water emulsion obtained by emulsifying milk protein, emulsifier, water, and oil into an oil-in-water type has foaming properties like fresh cream obtained from milk. It is called whipped cream. The foamed product is called whipped cream and is widely used not only for confectionery and baking but also for cooking.

  This whipped cream has a high water content, and the emulsified form is oil-in-water, so it melts very well in the mouth, but its skeleton is formed by fat and oil balls that are loosely connected. If a large amount of liquid oil component is used, it will lose its shape retention over time due to the return phenomenon, heat resistance will decrease, and even in a temperature environment substantially lower than the melting point of the oil used, it will dissolve and rapidly retain its shape. I lose my sex. In order to remedy this problem, it is necessary to add a large amount of high melting point fat when trying to add high melting point fat. .

  From these points, as the fats and oils used in this whipped cream, it is required that the low melting point fats and oils (liquid oil components) are not too much and the amount of the high melting point fats and oils to be reduced as much as possible. When mixing and using, it has been based on blending 2 or several types of fats and oils in the range whose melting | fusing point is 30-40 degreeC in the point that a mouth melt is favorable and does not contain a liquid oil component very much.

  In this way, fats and oils for whipped cream are based on the combination of a plurality of fats and oils with narrow melting points, so that water-in-oil emulsion forms such as margarine and shortening and fats and oils that do not contain an aqueous phase are continuously used. This is in sharp contrast to the fact that the plastic fats and oils that are used as phases are obtained by blending a liquid oil component and a high melting point fat (hard stock) in a wide temperature range.

  From the above-mentioned purpose, as fats and oils for whipped cream, laurin mainly composed of short-chain fatty acids such as coconut oil and palm kernel oil can be obtained in spite of low liquid oil component content. Many oils and fats have been used.

  Here, recently, whipped cream with better mouth-melting is aimed at, due to health-consciousness, and the oil content of conventional whipped cream was around 45% like fresh cream, but the oil content was 40% The following low oil whipped cream has been demanded.

  The whipped cream obtained from this low oil whipped cream has less fats and oils as its skeleton, making the shape retention more fragile. Except for the method of hardening the oil, there is only a method of shifting the melting point of the oil phase to a high melting point as a whole, and in this case, there was a problem that the melting of the mouth naturally deteriorated. In addition, in the low oil whipped cream, the water phase content increases, so the overrun becomes high, and the whipped cream has no fluffy stiffness. Furthermore, the whipped cream obtained from the low oil whipped cream also has a problem that its edge is difficult to come out (poor artificial nature) when squeezed with a mouthpiece such as a chrysanthemum type or a star type.

  In the low oil whipped cream having such problems, as a method for improving from the aspect of blending the oil phase, a method of combining lauric fats and SUS type fats and oils (for example, see Patent Documents 1 to 3), and using a specific emulsifier Methods (for example, see Patent Document 4), methods for combining extremely hardened fats and oils with specific transesterified oils and fats (for example, see Patent Document 5), methods for using lauric fats and oils (for example, see Patent Document 6), etc. Has been proposed.

  However, if it is the method described in Patent Documents 1 to 3, there is a problem that the flowering property and heat resistance after whipping are reduced, and if it is the method described in Patent Document 4, the problem that the mouth is dissolved and the flavor is deteriorated by the emulsifier. There is. Moreover, since the method described in Patent Document 5 has a low melting point of the transesterified oil and fat to be used, it is necessary to use a large amount of extremely hardened oil. In the method, there is a problem that the foaming time (whipping time) is long.

  Thus, when trying to solve the various problems in low oil whipped cream with fats and oils, it has good whipping properties, and the resulting whipped cream has melting properties in the mouth, shape retention, heat resistance and flowering properties. A high melting point oil (hard stock) for a low oil whipped cream that would be good has not been obtained so far.

Japanese Patent Laid-Open No. 05-328928 Japanese Patent Laid-Open No. 08-70807 Japanese Patent Laid-Open No. 05-219887 JP 2004-208639 A JP 2006-254805 A JP 2009-50235 A

  The present invention has good emulsification stability, does not cause excessive whipping time or excessive overrun even at a low oil content, and also provides artificial flowers, shape retention, heat resistance after whipping. The object is to provide a whipped cream having good properties and meltability in the mouth.

  The inventors of the present invention have made various studies to achieve the above object, and in contrast to the common sense of conventional whipped cream oils and fats, the whipped cream oil phase is a combination of a low melting point oil and a high melting point oil, It has been found that when a specific transesterified oil and fat as a high melting point oil and fat is used, a whipped cream having good whipping properties, flower-forming properties, shape retention properties, heat resistance and melting in the mouth can be obtained.

The present invention has been made based on the above findings, the hardstock for the following whipping cream, the oil phase contains 5 to 40 mass% in the total fat basis of oil phase, the oil phase SFC ( solid fat content) of Ri 5-25 der at 50～70,25 ° C. at 10 ° C., whipped cream composition of triglycerides in the oil phase is characterized by satisfying all of the following conditions (1) to (5) Is to provide.

Hard stock for whipped cream: Random transesterification of a fat and oil composition having a saturated fatty acid content of 14 to 10 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in a constituent fatty acid composition of 35 to 70 mass% Do it.

Conditions (1) to (5):
(1) The SSS content is 70 to 90% by mass.
(2) Content of SSS which consists only of P and / or St is 0.5-5 mass%
(3) The content of S2U is 10 to 20% by mass
(4) The content of SU2 is 5% by mass or less
(5) UUU content is 2 mass% or less
(However,
SSS: triglyceride in which 3 molecules of S are bonded,
S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded,
SU2: triglyceride in which one molecule of S and two molecules of U are bonded,
UUU: triglyceride in which 3 molecules of U are bound,
S: saturated fatty acid,
U: unsaturated fatty acid,
P: C16 saturated fatty acid,
St: a saturated fatty acid having 18 carbon atoms).

  Using the whipped cream hardstock of the present invention, even if the oil content is low, the whipping time is not too long or the overrun is not excessive, and the artificial nature, shape retention and heat resistance after whipping A whipped cream with good properties and meltability in the mouth can be obtained.

  Hereinafter, preferred embodiments of the whipped cream hardstock of the present invention will be described in detail.

First, the transesterified oil and fat used for the whipped cream hardstock of the present invention will be described.
The transesterified oil / fat is an oil / fat obtained by random transesterification of an oil / fat blend. In the constituent fatty acid composition, the fat and oil blend has a saturated fatty acid content of 14 or less carbon atoms of 20 to 50 mass%, preferably 30 to 45 mass%, and a saturated fatty acid content of 16 or more carbon atoms of 35 to 70 mass%. , Preferably it is 40-65 mass%.

In addition, in the said fats and oils compound, it is preferable that a saturated fatty acid with 4 or less carbon atoms is 1 mass% or less in a carbon number structure fatty acid composition.
Moreover, in the said fats and oils mixture, it is preferable that a saturated fatty acid with 20 or more carbon atoms is 2 mass% or less in the carbon number constituent fatty acid composition. If it exceeds 2 masses, the melting of the whipped cream obtained may deteriorate.

  The said oil-and-fat composition becomes the said constituent fatty acid composition using the fats and oils which contain a C14 or less saturated fatty acid in the constituent fatty acids, and the fats and oils which contain a C16 or more saturated fatty acid in the constituent fatty acids. Thus, it can obtain by mix | blending. In the fats and oils containing the saturated fatty acid having 14 or less carbon atoms, the content of the saturated fatty acid having 14 or less carbon atoms is preferably 30 to 100%, more preferably 65 to 100% in the constituent fatty acid. In the fats and oils containing the saturated fatty acid having 16 or more carbon atoms, the content of the saturated fatty acid having 16 or more carbon atoms is preferably 30 to 100%, more preferably 70 to 100% in the constituent fatty acid.

  Examples of the fats and oils containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, Babas oil, and one or more operations among curing, fractionation and transesterification for these. The applied fats and oils can be mentioned, and one or more of these fats and oils can be used. In the present invention, palm kernel oil and / or coconut oil is preferably used.

  Moreover, as said fats and oils containing a saturated fatty acid having 16 or more carbon atoms, for example, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), Hyelsin rapeseed oil, cocoa butter, lard , Beef tallow, pork tallow, fish oil and oils and fats that have been subjected to one or more operations among hardening, fractionation and transesterification can be mentioned. One or more of these oils and fats Can be used. In the present invention, preferably, one or two or more of hardened palm oil, hardened soybean oil, hardened rice oil and hardened corn oil, and more preferably among these extremely hardened oils having the highest saturated fatty acid content. That is, one or two or more of palm extremely hardened oil, soybean extremely hardened oil, rice extremely hardened oil, and corn extremely hardened oil, and most preferably palm extremely hardened oil is used.

  In the above fat and oil blend, the fat and oil containing a saturated fatty acid having 14 or less carbon atoms has a content of saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid composition of the above fat and oil blend, preferably 20 to 50% by mass. It mix | blends so that it may become 45 mass%. Here, when the saturated fatty acid having 14 or less carbon atoms is less than 20% by mass, the dissolution in the mouth becomes worse. On the other hand, when the saturated fatty acid having 14 or less carbon atoms is more than 50% by mass, it becomes a physical property having poor flowering property and heat resistance after whipping.

  Moreover, in the said fats and oils composition, the fats and oils containing said C16 or more saturated fatty acid have a saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid composition of the said fats and oils compound, Preferably it is 35-70 mass%. It mix | blends so that it may become 40-65 mass%. Here, if the saturated fatty acid having 16 or more carbon atoms is less than 35% by mass, it becomes a physical property having poor artificial property and heat resistance after whipping. Further, when the saturated fatty acid having 16 or more carbon atoms is more than 70% by mass, the dissolution in the mouth becomes worse.

  In addition, you may add other fats and oils to the said fats and oils composition, if the content of the saturated fatty acid of 14 or less carbon atoms and the content of a saturated fatty acid of 16 or more carbon atoms in the constituent fatty acid composition are said ranges.

  And the hardstock for whipped cream of this invention which is transesterification oil is obtained by performing random transesterification with respect to the oil-and-fat mixture mentioned above. The random transesterification method may be a conventional method, for example, a method using an enzyme such as lipase or a method using an alkali catalyst such as sodium methylate, and is not particularly limited.

  The hard stock for hard stock for whipped cream preferably has an unsaturated fatty acid content of 5 to 15% by mass, particularly 6 to 13% by mass in the constituent fatty acid composition. If the unsaturated fatty acid is less than 5% by mass, dissolution in the mouth may worsen. Moreover, when there are more unsaturated fatty acids than 15 mass%, it may become a physical property with poor flower-forming property and heat resistance after whipping.

  The hard stock of the present invention preferably contains substantially no trans fatty acid. Here, “substantially free of trans fatty acid” means that the content of trans fatty acid is preferably less than 5% by mass, more preferably 2% by mass or less, in the total constituent fatty acids of the hard stock.

  Hydrogenation is a typical method for increasing the melting point of fats and oils, but in partially hydrogenated fats and oils, about 10 to 50% by mass of trans fatty acids are usually contained in the constituent fatty acids. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has also been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency.

  Here, it is possible to produce a hard stock having an appropriate consistency without including a trans fatty acid by not using a partially hydrogenated fat as the fat used in the fat blend used in the hard stock of the present invention. In addition, as will be described later, a whipped cream having an appropriate consistency can be produced without the presence of trans fatty acids.

  The hard stock for whipped cream of the present invention is a high melting point fat used for constituting a whipped cream oil phase by adding to a low melting point fat, that is, a liquid fat at ordinary temperature (30 ° C.). The transesterified oil, which is the whipped cream hardstock of the present invention, preferably has a melting point of 34 to 48 ° C, particularly 38 to 46 ° C.

  Here, when the difference between the melting point of the hard stock and the melting point of the liquid oil at room temperature is close, the function as the hard stock is remarkably reduced, so the difference between the melting points of both must be 10 ° C. or more. Preferably, the melting point difference is 15 ° C. or more. In addition, although there is no restriction | limiting in particular about the upper limit of melting | fusing point difference, Since melting | fusing point of the salad oil which is supposed to be clarified for 5.5 hours at 0 degreeC in JAS (Japanese agricultural and forestry standard) is minus 5-10 degreeC, Although it is 60 degreeC substantially, in order to prevent the extreme deterioration of the mouth melting of the obtained whipped cream, it shall be 50 degrees C or less.

  Examples of oils and fats that are liquid at room temperature include soybean oil, rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, canola oil, cottonseed oil, rice oil, palm oil, palm kernel oil, and palm fraction soft part 1 type (s) or 2 or more types selected from edible fats and oils, such as oil, palm core fraction soft part oil, palm fraction soft part oil, lard fraction soft part oil, beef tallow fraction soft part oil, etc. can be used. Among them, coconut oil, palm kernel oil, palm fractionated soft part oil, palm kernel fractionated soft part oil, and one kind of palm fractionated soft part oil are preferable in that a whipped cream having good heat resistance and particularly high heat resistance can be obtained. Or it is preferable to use 2 or more types.

Next, the whipped cream of the present invention will be described.
The whipped cream of the present invention uses at least the hard stock for whipped cream of the present invention and liquid oil at room temperature (30 ° C.). The whipped cream of the present invention contains the hard stock for whipped cream of the present invention in the oil phase in an amount of 5 to 40% by mass, preferably 10 to 25% by mass, based on the total amount of fats and oils in the oil phase. When the content of the hard stock of the present invention in the oil phase is less than 5% by mass, the texture becomes rough after whipping, and the flower-forming property is deteriorated, and the heat resistance is also deteriorated. On the other hand, when the amount is more than 40% by mass, the melting of the mouth deteriorates.

The whipped cream of the present invention has an SFC (solid fat content) of the oil phase of 50 to 70, preferably 60 to 67 at 10 ° C, and 5 to 25, preferably 12 to 25 at 25 ° C.
If the SFC (solid fat content) of the oil phase is less than 50 at 10 ° C., the heat resistance becomes worse after whipping, and the whipping time also becomes longer. On the other hand, if it exceeds 70, the melting of the mouth becomes worse.
In addition, if the SFC (solid fat content) of the oil phase is less than 5 at 25 ° C., the texture becomes rough after whipping to deteriorate the flower-forming property, and the heat resistance also deteriorates. On the other hand, if it exceeds 25, the melting of the mouth becomes worse.

  In addition, SFC of said oil phase is measured as follows. That is, all fats and oils used in the oil phase are mixed to obtain blended fats and oils, the blended fats and oils are held at 60 ° C. for 30 minutes to completely melt the fats and oils, and held at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

  The whipped cream of the present invention preferably contains 60 to 95% by mass of the above-described oil and fat content at room temperature (30 ° C.) in the oil phase based on the total amount of oil and fat in the oil phase. It is further more preferable to contain -85 mass%.

In the whipped cream of the present invention, in addition to the hard stock of the present invention and the above-described oil and fat that is liquid at room temperature (30 ° C.), other fats and oils can be used as necessary within the range not impairing the effects of the present invention.
Examples of the other fats and oils are selected from hydrogenation, fractionation, and transesterification of oils and fats that are solid at room temperature such as palm oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, and whale oil, and various animal and vegetable fats and oils. Alternatively, one or more selected from the group consisting of processed fats and oils subjected to two or more treatments can be used. The amount of the other fats and oils used is preferably 0 to 20% by mass, more preferably 0 to 15% by mass, based on the total amount of oils and fats in the oil phase.

  In the whipped cream of the present invention, the hard stock of the present invention and the above-described oil and fat at room temperature (30 ° C.) and further necessary so that the triglyceride composition of the oil phase satisfies all the following conditions (1) to (5) Accordingly, it is preferable to add other fats and oils. By satisfy | filling the conditions of following (1)-(5), it can be set as the whipped cream which has much better artificial flower property, shape retention property, heat resistance, and a mouth melt.

(1) The SSS content is 70 to 90% by mass.
(2) Content of SSS which consists only of P and / or St is 0.5-5 mass%
(3) The content of S2U is 10 to 20% by mass
(4) SU2 content is 5% by mass or less (5) UUU content is 2% by mass or less (however,
SSS: triglyceride in which 3 molecules of S are bonded,
S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded,
SU2: triglyceride in which one molecule of S and two molecules of U are bonded,
UUU: triglyceride in which three molecules of U are bonded S: saturated fatty acid,
U: unsaturated fatty acid P: C16 saturated fatty acid St: C18 saturated fatty acid).

First, the SSS content under condition (1) will be described.
In the whipped cream of the present invention, the content of SSS in the triglyceride composition in the oil phase is preferably 70 to 90% by mass, more preferably 80 to 90% by mass. If the SSS content is less than 70% by mass, the crystallization rate is lowered, and thus the obtained whipped cream may not have an appropriate hardness, and in particular, the heat resistance is lowered. There is a fear. On the other hand, if it exceeds 90% by mass, melting of the whipped cream in the mouth may be extremely deteriorated.

Next, the content of SSS consisting only of P and / or St in condition (2) will be described.
In the whipped cream of the present invention, the content of SSS consisting only of P and / or St in the triglyceride composition in the oil phase is preferably 0.5 to 5% by mass, more preferably 1.5 to 3.8% by mass. is there. When the content of SSS consisting only of P and / or St is less than 0.5% by mass, the firmness of the cream after whipping becomes weak, the texture of the resulting whipped cream becomes rough, and the artificial flowering property is deteriorated. In addition, particularly heat resistance may be reduced. On the other hand, if it exceeds 5% by mass, melting of the whipped cream in the mouth may be extremely deteriorated.

Subsequently, the content of S2U in the condition (3) will be described.
In the whipped cream of the present invention, the content of S2U in the triglyceride composition in the oil phase is preferably 10 to 20% by mass, more preferably 10 to 18% by mass. If S2U is less than 10% by mass, good flower-forming properties and heat resistance may not be obtained. On the other hand, if it exceeds 20% by mass, melting in the mouth may be deteriorated.

Further, the content of SU2 under condition (4) will be described.
In the whipped cream of the present invention, the content of SU2 in the triglyceride composition in the oil phase is preferably 5% by mass or less, more preferably 3% by mass or less, and the smaller the better. When the content of SU2 is more than 5% by mass, the heat resistance may be deteriorated.

Then, the UUU content of the condition (5) will be described.
In the whipped cream of the present invention, the content of UUU in the triglyceride composition in the oil phase is 2% by mass or less, more preferably 1% by mass or less, and the smaller the better. In the whipped cream of the present invention, if the content of UUU is more than 2% by mass, the meltability in the mouth is good, but the heat resistance is extremely deteriorated.

Moreover, it is preferable that the whipped cream of this invention does not contain trans fatty acid substantially. Specifically, in the constituent fatty acid composition of the total fat used in the oil phase of the whipped cream of the present invention, the ratio of trans fatty acid in the total fatty acid is preferably 5% by mass or less, more preferably 2% by mass or less. And
As described above, in recent years, an oil composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil composition that is substantially free of trans fatty acids and has an appropriate consistency has been required. ing.
Here, the hard stock of the present invention is a hard stock that does not substantially contain a trans fatty acid, and a partially hydrogenated fat is not used as the fat and oil that is liquid at room temperature (30 ° C.) and other fats and oils that are used as necessary. Thus, a whipped cream having an appropriate consistency can be produced without containing a trans fatty acid.

  The oil content of the whipped cream of the present invention is not particularly limited, and may be the oil content (about 45% by mass) of a general whipped cream. However, the whipped cream of the present invention usually has an oil content. The oil content is preferably 40% by mass or less, more preferably 20 to 40% by mass, and even more preferably, because the effect is high even if the oil content is less than 45% by mass of the whipped cream or fresh cream. It is 25-35 mass%. The oil content mentioned here includes oils and fats contained in the following “other components”.

  Moreover, content of the water of the whipped cream of this invention becomes like this. Preferably it is 30-80 mass%, More preferably, it is 30-70 mass%, More preferably, it is 35-65 mass%. It should be noted that the water content mentioned here includes water contained in the following “other components”.

  Further, in the whipped cream of the present invention, as necessary, emulsifiers, stabilizers, proteins, milk and dairy products, sugars and sweeteners, fruit juice, jam, cacao and cacao products, coffee and coffee products, and other flavoring ingredients, seasonings Other components such as a fragrance, salt, acidulant, flavoring, coloring agent, preservative, antioxidant, pH adjuster, etc. may be optionally blended as necessary. The blending amount of these other components can be used within the range of normal usage within the range that does not impair the effects of the present invention.

  The emulsifier is not particularly limited. For example, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Examples thereof include sugar acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more. When using an emulsifier, it is preferable that content of the emulsifier in the whipped cream of this invention shall be 0.1-2 mass%.

  Examples of the stabilizer include phosphates (hexametaphosphoric acid, diphosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan, alginate, fur Examples of the stabilizer include cellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, and dextran. These stabilizers can be used alone or in combination of two or more. When using a stabilizer, it is preferable that content of the stabilizer in the whipped cream of this invention shall be 0.01-3 mass%.

  The protein is not particularly limited, and examples thereof include whey proteins such as α-lactalbumin, β-lactoglobulin, and serum albumin, casein proteins such as casein, casein calcium, sodium caseinate, and casein potassium, other milk proteins, low Density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, egg protein such as ovalbumin, conalbumin, ovomucoid, wheat protein such as gliadin and glutenin, rice protein such as prolamin and glutenin, other animal and plant And proteins such as sex proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins. When using protein, it is preferable that content of the protein in the whipped cream of this invention shall be 0.3-8 mass%.

  As said protein, it is preferable to use milk protein, ie, whey protein, casein protein, and other milk proteins, and it is also preferable to use the food material containing milk protein. Examples of food materials containing milk protein include skim milk powder, total milk protein, whey powder, mineral concentrated whey powder, protein concentrated whey powder (WPC), buttermilk powder, and sodium caseinate. When using the foodstuff material containing milk protein, it is preferable that content of this foodstuff material shall be 0.1-10 mass% in the whipped cream of this invention.

  The saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, Examples include sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, etc. . These saccharides can be used alone or in combination of two or more.

  Below, the manufacturing method of the whipped cream of this invention is demonstrated. Although the manufacturing method in particular of the whipped cream of this invention is not restrict | limited, For example, it can manufacture by the following method.

  First, an oil phase containing liquid oil and fat of the present invention at room temperature (30 ° C.) and containing other raw materials as necessary, and an aqueous phase containing water and other raw materials as necessary The whipped cream of the present invention is obtained by individually preparing and then emulsifying the oil phase and the aqueous phase by mixing and emulsifying into an oil-in-water type. If necessary, this may be homogenized in a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave heating using direct heating method such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heat sterilization or heat sterilization treatment may be performed, or heating may be performed by cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.

  The whipped cream of the present invention is foamed and can be used mainly as a whipped cream, but it can also be used as a coffee whitener or a food kneading cream.

  Examples of the food include bread, confectionery bread, pie, Danish, croissant, French bread, semi-hard roll, shoe, donut, cake, cracker, cookie, hard biscuits, waffle, scone and other bakery products, Western confectionery, Japanese confectionery, chocolate confectionery. , Desserts such as frozen desserts, puddings and mousses, stews, gratins, doria, beverages and the like.

Next, the whipped cream of the present invention will be described.
The whipped cream of the present invention is a whipped cream of the present invention. When whipping, sugars such as granulated sugar, sugar and liquid sugar, alcohols such as brandy, rum and liqueur, fragrance, thickening stabilizer, fresh cream and the like may be added to the whipped cream of the present invention. In the whipped cream of the present invention, the amount of the whipped cream of the present invention is not particularly limited, but is preferably 50 to 100% by mass, more preferably 70 to 95% by mass. The obtained whipped cream can be used for filling, sand, topping, nappe, center, and the like.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in detail, these do not limit this invention at all.

[Example 1]
The whipped cream of the present invention is a transesterified oil / fat having a melting point of 43 ° C. obtained by randomly transesterifying a fat / oil mixture obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 50:50 (the former: latter) using a chemical catalyst. Hard stock A for use.
The constituent fatty acid composition (saturated fatty acid content of 14 or less carbon atoms, saturated fatty acid content of 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the fat and oil blend at the time of producing the hard stock A is shown in Table 1.

  Mixing 30 parts by mass of the above hard stock A for whipped cream, 30 parts by mass of mixed fat and oil consisting of 70 parts by mass of palm kernel oil (melting point 27 ° C.), 0.15% by mass of lecithin, 0.15% by mass of sorbitan fatty acid ester The solution was heated to 65 ° C and dissolved to obtain an oil phase. On the other hand, 63.5% by mass of water, 5% by mass of skim milk powder, 1% by mass of total milk protein, 0.15% by mass of sucrose fatty acid ester (HLB = 16) and 0.05% by mass of guar gum are mixed and heated to 65 ° C. This was dissolved by heating to obtain an aqueous phase. The water phase and the oil phase are mixed and emulsified to prepare an oil-in-water type pre-emulsion, and homogenized at a pressure of 3 MPa using a valve homogenizer (Alpha Laval Co., Ltd .: homogenizer), and then subjected to VTIS. Sterilized with a sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 4 seconds, homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a low oil whipped cream A of the present invention having an oil content of 30% by mass.

[Example 2]
The whipped cream of the present invention is a transesterified oil / fat having a melting point of 45 ° C. obtained by randomly transesterifying an oil / fat blend obtained by mixing palm kernel oil and soybean extremely hardened oil at a mass ratio of 50:50 (the former: the latter) using a chemical catalyst. Hard stock B for use.
The constituent fatty acid composition (saturated fatty acid content having 14 or less carbon atoms, saturated fatty acid content having 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the oil and fat composition at the time of producing the hard stock B is shown in Table 1. .
The low oil whipped cream B of the present invention was obtained by the same composition and production method as in Example 1 except that the whipped cream hard stock A was replaced with the whipped cream hard stock B.

Example 3
A transesterified oil having a melting point of 41 ° C. obtained by randomly transesterifying a fat and oil blend obtained by mixing palm oil and palm extremely hardened oil at a mass ratio of 50:50 (the former: the latter) with a chemical catalyst is used for the whipped cream of the present invention. Hard stock C.
The constituent fatty acid composition (saturated fatty acid content having 14 or less carbon atoms, saturated fatty acid content having 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the oil and fat composition at the time of producing the hard stock C is shown in Table 1. .
The low oil whipped cream C of the present invention was obtained by the same composition and production method as in Example 1 except that the whipped cream hardstock A was replaced with the whipped cream hardstock C.

Example 4
The mixed fats and oils used in the production of the whipped cream of Example 1 are 20 parts by mass of the above whipped cream hard stock A, 70 parts by mass of palm kernel oil (melting point 27 ° C.), 10 parts by mass of palm fractionation middle oil (melting point 35 ° C.). A low oil whipped cream D of the present invention was obtained by the same composition and production method as in Example 1 except that the mixed oils and fats were changed.

Example 5
Similar to Example 1 except that the mixed fat / oil used in the manufacture of the whipped cream of Example 1 was changed to a mixed fat / oil of 20 parts by mass of the above whipped cream hard stock A and 80 parts by mass of palm kernel oil (melting point 27 ° C.). The low oil content whipped cream E of the present invention was obtained by the following formulation and production method.

Example 6
8 parts by mass of the above whipped cream hardstock A, 80 parts by mass of palm kernel oil (melting point 27 ° C.), 12 parts by mass of palm fractionation middle oil (melting point 35 ° C.) A low oil whipped cream F of the present invention was obtained by the same composition and production method as in Example 1 except that the oil was changed to a mixed fat.

[Comparative Example 1]
As hard stock for whipped cream, instead of the above hard stock A for whipped cream, hardened palm oil (melting point 40 ° C) is used, and blended oil and fat is blended with 20 parts by weight of hardened palm oil (melting point 40 ° C), palm kernel oil. (Melting point 27 ° C.) A low oil whipped cream G of Comparative Example was obtained by the same composition and production method as Example 1 except that the mass was changed to 80 parts by mass.

[Comparative Example 2]
Except having changed the mixed fat used for manufacture of the whipped cream of Example 1 into the mixed fat and oil consisting of 20 parts by weight of hard stock A for whipped cream and 80 parts by weight of palm kernel fractionated hard part oil (melting point: 32 ° C.) A low oil whipped cream H of Comparative Example was obtained by the same formulation and production method as in No. 1.

[Comparative Example 3]
The whipped cream of the present invention is a transesterified oil having a melting point of 32 ° C. obtained by random transesterification of a fat and oil blend obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 75:25 (the former: the latter) using a chemical catalyst. Hard stock D for use.
The constituent fatty acid composition (saturated fatty acid content having 14 or less carbon atoms, saturated fatty acid content having 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the oil and fat composition at the time of producing the hard stock D is shown in Table 1. .
Similar to Example 1 except that the mixed fat used in the production of the whipped cream of Example 1 was changed to a mixed fat consisting of 20 parts by weight of hard stock D for whipped cream and 80 parts by weight of palm kernel oil (melting point 27 ° C.). The low oil whipped cream I of the comparative example was obtained by the blending and manufacturing method.

[Comparative Example 4]
An oil-and-fat blend obtained by mixing palm oil and palm extremely hardened oil at a mass ratio of 65:35 (the former: the latter) with a transesterification at random using a chemical catalyst is used as a transesterified oil with a melting point of 50 ° C for the whipped cream of the present invention. Hard stock E.
The constituent fatty acid composition (saturated fatty acid content of 14 or less carbon atoms, saturated fatty acid content of 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the oil and fat composition at the time of manufacturing the hard stock E is shown in Table 1. .
Similar to Example 1 except that the mixed fat used in the manufacture of the whipped cream of Example 1 was changed to a mixed fat consisting of 20 parts by weight of hard stock E for whipped cream and 80 parts by weight of palm kernel oil (melting point 27 ° C.). The low oil content whipped cream J of the comparative example was obtained by the blending and manufacturing method.

Example 7
The whipped cream of the present invention is a transesterified oil having a melting point of 41 ° C. obtained by randomly transesterifying an oil / fat blend obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 66:34 (the former: the latter) using a chemical catalyst. Hard stock F for use.
The constituent fatty acid composition (saturated fatty acid content having 14 or less carbon atoms, saturated fatty acid content having 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the oil and fat composition at the time of producing the hard stock F is shown in Table 1. .
The low oil whipped cream K of the present invention was obtained by the same composition and production method as in Example 1 except that the whipped cream hardstock F was used instead of the whipped cream hardstock A.

Example 8
The whipped cream of the present invention is a transesterified oil / fat having a melting point of 45 ° C. obtained by randomly transesterifying an oil / fat blend obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 33:67 (the former: the latter) using a chemical catalyst. Hard stock G for use.
The constituent fatty acid composition (saturated fatty acid content of 14 or less carbon atoms, saturated fatty acid content of 16 or more carbon atoms, unsaturated fatty acid content, and trans fatty acid content) of the oil and fat composition at the time of manufacturing the hard stock G is shown in Table 1. .
The mixed fats and oils used in the production of the whipped cream of Example 1 were mixed with 15 parts by mass of the above whipped cream hardstock G, 75 parts by mass of palm kernel oil (melting point 27 ° C.), 10 parts by mass of palm fractionation middle oil (melting point 35 ° C.). A low oil whipped cream L of the present invention was obtained by the same composition and production method as in Example 1 except that the mixed oils and fats were changed.

  The hard stock content (based on the total fat content in the oil phase) of the low oil whipped creams A to K and the SFC (solid fat content) of the oil phase are shown in [Table 2]. Moreover, (1) SSS content in the triglyceride composition in the oil phase, (2) SSS content consisting only of P and / or St, (3) S2U content, (4) SU2 content, ( 5) The UUU content and the trans fatty acid content are also shown in [Table 2].

The emulsification stability (bottom) of the obtained whipped creams A to K was evaluated by the following method. The results are shown in [Table 3] below.
<Evaluation of whipped cream: emulsification stability (bottom)>
The obtained whipped cream was temperature-controlled at 20 ° C. for 1 hour and then vibrated in the horizontal direction at 100 times / 37 seconds using a vibrator. The number of vibrations until the whipped cream loses fluidity is 10000 times or more, ◎ 5000 times or more and less than 10000 times, and ○ is less than 5000 times.

Moreover, the obtained whipped creams A to K were foamed by the following method to obtain whipped cream.
<Manufacture of whipped cream>
The obtained whipped cream was put into a mixer bowl and foamed with a vertical mixer using a wire whipper until the optimum foaming state was reached at the highest speed to obtain whipped cream. The whipping time to the optimum foaming state and the overrun in the optimum foaming state are described in [Table 3] below.

  The resulting whipped cream was evaluated for the artificial property (sima phenomenon), heat resistance, and mouth melting by the following methods, and the results are shown in Table 3 below.

<Evaluation of whipped cream: artificial nature>
The following four-stage evaluation was performed about the degree of the simari when the obtained whipped cream was artificially made with a star-shaped mouthpiece in a squeezed bag.
(Double-circle): It was able to squeeze out from a squeeze bag without resistance, and the obtained artificial flower was in the state where the tip was also neat and the smooth surface.
○: The squeezed bag could be squeezed out without resistance, and the resulting artificial flower had a slightly rough surface, but it was in a state with neat horns.
Δ: The squeezing from the squeezed bag became resistant over time, and the resulting artificial flowers gradually became rough and the tip of the horn was cut off.
X: The squeezing out from the squeezed bag became resistant over time, and the resulting artificial flowers gradually became severely rough, and were cut off from the middle of the horn.

<Evaluation of whipped cream: heat resistance>
The obtained whipped cream was artificially made with a star bag using a squeezed bag, and the bulk drop when left in a constant temperature bath at 20 ° C. for 24 hours was measured. The amount of bulk loss was less than 1 mm, ◯ was 1 mm or more and less than 5 mm, and ○ was 5 mm or more.

<Evaluation of whipped cream: Melting mouth>
The ease of melting when the obtained whipped cream was included in the mouth was subjected to a sensory test with 15 panelists. The evaluation is based on three levels, one with good mouth meltability, one with poor mouth meltability, and one with neither, and one with good score and one with poor score. 0 was given, and the total score was 25 or more, ◎, 20 to 24 points as ◯, 15 to 19 points as Δ, and 14 points or less as x.

The whipped cream using partially hardened oil as a hard stock has good emulsification stability, but has poor flower-forming properties, heat resistance and mouth melting after whipping, and a long whipping time (Comparative Example 1). Even when the hard stock of the present invention is used in the oil phase, if oil and fat to be combined is not oil and fat that are liquid at room temperature (oil and fat having a melting point of 30 ° C. or lower), but oil and fat that is solid at room temperature (oil and fat having a melting point of more than 30 ° C.) Emulsification stability and poor melting after whipping (Comparative Example 2).
In addition, even if the transesterified oil is used as a hard stock, unless it is a transesterified oil composition that satisfies the constituent fatty acid composition according to the present invention, the emulsion stability and the flower-forming property after whipping, heat resistance, and melting of the mouth All cannot be made compatible (Comparative Examples 3 and 4).

  In contrast, the whipped cream of the present invention using a specific amount of the hard stock of the present invention and the SFC of the oil phase in a specific range has good emulsification stability and has a whipped time even with a low oil content. It is not too long and overrun is not excessive, and the flower-forming property, heat resistance and mouth melting after whipping are good.

Claims (4)

The following hard stock for whipped cream is contained in the oil phase in an amount of 5 to 40% by mass based on the total amount of fats and oils in the oil phase,
The oil phase of the SFC (solid fat content) of Ri 5-25 der at 50～70,25 ° C. at 10 ° C.,
A whipped cream characterized in that the composition of triglycerides in the oil phase satisfies all of the following conditions (1) to (5) .

Hard stock for whipped cream: Random transesterification of a fat and oil composition having a saturated fatty acid content of 14 to 10 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in a constituent fatty acid composition of 35 to 70 mass% Do it.

Conditions (1) to (5):
(1) The SSS content is 70 to 90% by mass.
(2) Content of SSS which consists only of P and / or St is 0.5-5 mass%
(3) The content of S2U is 10 to 20% by mass
(4) The content of SU2 is 5% by mass or less
(5) UUU content is 2 mass% or less
(However,
SSS: triglyceride in which 3 molecules of S are bonded,
S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded,
SU2: triglyceride in which one molecule of S and two molecules of U are bonded,
UUU: triglyceride in which 3 molecules of U are bound,
S: saturated fatty acid,
U: unsaturated fatty acid,
P: C16 saturated fatty acid,
St: a saturated fatty acid having 18 carbon atoms). The whipped cream according to claim 1, which is substantially free of trans fatty acid. Oil content is 40 mass% or less, The whipped cream of Claim 1 or 2 characterized by the above-mentioned. Whipped cream obtained by foaming the whipped cream of any one of claims 1 to 3.