JP5715188B2 - Oil composition for whipped cream - Google Patents
Oil composition for whipped cream Download PDFInfo
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- JP5715188B2 JP5715188B2 JP2013116143A JP2013116143A JP5715188B2 JP 5715188 B2 JP5715188 B2 JP 5715188B2 JP 2013116143 A JP2013116143 A JP 2013116143A JP 2013116143 A JP2013116143 A JP 2013116143A JP 5715188 B2 JP5715188 B2 JP 5715188B2
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- 239000000203 mixture Substances 0.000 title claims description 129
- 239000008256 whipped cream Substances 0.000 title claims description 62
- 239000003921 oil Substances 0.000 claims description 253
- 235000019198 oils Nutrition 0.000 claims description 252
- 239000003925 fat Substances 0.000 claims description 228
- 238000002844 melting Methods 0.000 claims description 48
- 230000008018 melting Effects 0.000 claims description 48
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 claims description 38
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 26
- 235000019482 Palm oil Nutrition 0.000 claims description 26
- 239000000194 fatty acid Substances 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 26
- 239000002540 palm oil Substances 0.000 claims description 26
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 25
- 229930195729 fatty acid Natural products 0.000 claims description 25
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 235000021357 Behenic acid Nutrition 0.000 claims description 19
- 229940116226 behenic acid Drugs 0.000 claims description 19
- 238000005809 transesterification reaction Methods 0.000 claims description 19
- 150000004665 fatty acids Chemical class 0.000 claims description 16
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 16
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 15
- 150000004671 saturated fatty acids Chemical group 0.000 claims description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 11
- 229910052799 carbon Inorganic materials 0.000 claims description 11
- 239000000470 constituent Substances 0.000 claims description 10
- 150000003626 triacylglycerols Chemical class 0.000 claims description 8
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 7
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 125000004432 carbon atom Chemical group C* 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 125000005314 unsaturated fatty acid group Chemical group 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 235000019485 Safflower oil Nutrition 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000012343 cottonseed oil Nutrition 0.000 claims description 4
- 239000002385 cottonseed oil Substances 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 235000005713 safflower oil Nutrition 0.000 claims description 4
- 239000003813 safflower oil Substances 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 190
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 27
- 239000006071 cream Substances 0.000 description 25
- 239000012071 phase Substances 0.000 description 19
- 238000000034 method Methods 0.000 description 17
- 230000035939 shock Effects 0.000 description 17
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 16
- 229910052740 iodine Inorganic materials 0.000 description 16
- 239000011630 iodine Substances 0.000 description 16
- 125000005456 glyceride group Chemical group 0.000 description 11
- -1 PPO triglycerides Chemical class 0.000 description 10
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 10
- 235000021243 milk fat Nutrition 0.000 description 10
- 238000005187 foaming Methods 0.000 description 9
- 235000011187 glycerol Nutrition 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 239000008346 aqueous phase Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000019860 lauric fat Nutrition 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 description 7
- 239000008158 vegetable oil Substances 0.000 description 7
- 239000003054 catalyst Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000005194 fractionation Methods 0.000 description 6
- 238000002425 crystallisation Methods 0.000 description 5
- 230000008025 crystallization Effects 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000003240 coconut oil Substances 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 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 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 238000004042 decolorization Methods 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 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 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
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-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
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 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
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase 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
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 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
- 230000032683 aging Effects 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-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
- 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
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 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
- 150000002148 esters Chemical class 0.000 description 1
- 238000004299 exfoliation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000019421 lipase Nutrition 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
- 238000005259 measurement Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 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
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 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
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 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
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、ホイップクリーム用油脂組成物に関する。 The present invention relates to an oil / fat composition for whipped cream.
従来から、製菓や料理に用いられるホイップクリームとして、植物性油脂を原料として製造される植物性クリーム（水中油型乳化物）を用いることが知られている。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、流通時の温度変化する条件でも乳化安定性に優れ、口融け、液状安定性、気泡性に優れたホイップクリームが求められており、従来から数多くの提案がなされている。
起泡前のクリームの状態で流通させるクリームでは、起泡性（ホイップ時の操作性）、液状安定性、更に口の中での融けやすさ（口融け）などの性能に加えて、輸送中の温度変化によりクリームの粘度が上昇しない（ヒートショック耐性）という特性が求められる。
従来、ホイップクリーム用油脂組成物に用いられる油脂の主要原料として、風味の点で優れた乳脂や、適度な融点と固体脂含量を持つラウリン系油脂が使用されてきた。しかしながら、ラウリン系油脂は、心疾患の原因となり得る飽和脂肪酸含量が多い。また、ラウリン系油脂は、生産量が少なく価格変動が大きい。このため、飽和脂肪酸含量が比較的少なく、生産量が安定し安価なパーム系油脂を用いたホイップクリームが求められている。ところが、ホイップクリーム用油脂組成物にパーム油やパーム中融点部を大量に使用すると、結晶化の遅い対称型のＰＯＰトリグリセリドなどの量が多くなるためホイップ物性が悪くなる。また、ホイップクリーム用油脂組成物にパーム系エステル交換油脂を添加すると、ＰＯＰグリセリドが減少して非対称型のＰＰＯトリグリセリドなどが増える。このため、パーム系エステル交換油脂の添加により、ホイップクリームのホイップ物性は改善されるが、高融点のＰＰＰグリセリドなどの三飽和トリグリセリドが多くなり、口溶けが悪くなるといった問題がある。したがって、パーム系油脂のホイップクリーム用途への利用は限定的であった。
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 meltability, liquid stability, and foamability, and many proposals have been made. Yes.
In addition to the foaming properties (operability during whipping), liquid stability, and ease of melting in the mouth (melting of the mouth), the cream distributed in the state of the cream before foaming is in transit. The characteristic that the viscosity of the cream does not increase due to the temperature change (heat shock resistance) is required.
Conventionally, milk fats and oils that are excellent in flavor and lauric fats and oils having an appropriate melting point and solid fat content have been used as the main raw materials for fats and oils used in whipped cream oil and fat compositions. However, lauric fats and oils have a high saturated fatty acid content that can cause heart disease. In addition, lauric fats and oils have a low production volume and a large price fluctuation. For this reason, a whipped cream using palm-based fats and oils having a relatively low saturated fatty acid content, a stable production amount and an inexpensive price is demanded. However, if a large amount of palm oil or palm intermediate melting point is used in the whipped cream fat composition, the amount of symmetric POP triglycerides and the like that are slow to crystallize increases, resulting in poor whipping properties. In addition, when palm-based transesterified fats and oils are added to the whipped cream fat composition, POP glycerides are reduced and asymmetric PPO triglycerides are increased. For this reason, the addition of palm-based transesterified oils and fats improves the whipped physical properties of whipped cream, but there is a problem that trisaturated triglycerides such as high melting point PPP glycerides increase, resulting in poor mouth melting. Therefore, the utilization of palm oil for whipping cream has been limited.
パーム系油脂を利用した油脂組成物としては、例えば、Ｓ２Ｏ型トリグリセリドを主成分とするクリーム用油脂（特許文献１）、総炭素数５０及び５２のトリグリセリドを主成分とする油脂組成物（特許文献２）、油脂中にＳＵＳを６０重量％以上含む油脂組成物（特許文献３）などが挙げられる。特許文献１では、Ｓ２Ｏ型トリグリセリドを高濃縮した油脂の例が示されている。このようなＳ２Ｏ型トリグリセリド系油脂は、ホイップ物性や口溶けは良好である。しかし、Ｓ２Ｏ型トリグリセリド系油脂を製造する際、パーム系油脂を２段分別した硬質部を得る必要があるが、その硬質部は少量しか得られない。このため、Ｓ２Ｏ型トリグリセリド系油脂は比較的高価になる。特許文献２及び特許文献３には、パーム油、パーム中融点部などＳＵＳ型グリセリドを含む油脂を利用した例が示されている。しかし、このような油脂は、ＳＵＳ型グリセリドの量が多いためにクリームの固化が起きやすく、ラウリン系油脂を代替できるものとは言えなかった。そこで、本発明者らは、パーム系油脂のエステル交換分別油とラウリン酸系油脂を組み合わせた油脂組成物を調製したところ、起泡性（ホイップ時の操作性）、ホイップ後の保形性、更に口の中での融けやすさ（口融け）などの性能は優れていたが、ヒートショック耐性が低いという問題が残った。
ヒートショック耐性に優れた油脂組成物としては、極度硬化したハイエルシン菜種油を多く含む油脂組成物（特許文献４）が挙げられる。しかし、パーム系油脂を主体とした油脂組成物で、起泡性（ホイップ時の操作性）、ホイップ後の保形性、更に口の中での融けやすさ（口融け）などの性能に優れるだけでなく、ヒートショック耐性に優れた油脂組成物の報告はない。
Examples of the oil and fat composition using palm oil and fat include fats and oils for creams mainly composed of S2O type triglycerides (Patent Document 1), and oil and fat compositions mainly composed of triglycerides having a total carbon number of 50 and 52 (Patent Documents). 2) An oil / fat composition containing 60% by weight or more of SUS in the oil / fat (Patent Document 3). Patent Document 1 shows an example of fats and oils obtained by highly concentrating S2O type triglycerides. Such S2O type triglyceride-based fats and oils have good whipping properties and meltability in the mouth. However, when manufacturing S2O type | mold triglyceride type | system | group fats and oils, it is necessary to obtain the hard part which fractionated palm type | system | group fats and oils, but the hard part can be obtained only in a small amount. For this reason, S2O type triglyceride oils and fats are relatively expensive. Patent Document 2 and Patent Document 3 show examples using oils and fats containing SUS-type glycerides such as palm oil and palm middle melting point. However, since such fats and oils have a large amount of SUS-type glycerides, the cream tends to solidify, and it cannot be said that they can replace lauric fats and oils. Therefore, the present inventors prepared an oil / fat composition combining a transesterification fractionated oil of palm oil and lauric acid oil and oil, with foaming properties (operability during whipping), shape retention after whipping, Furthermore, although the performance such as ease of melting in the mouth (melting of the mouth) was excellent, the problem of low heat shock resistance remained.
Examples of the oil and fat composition excellent in heat shock resistance include an oil and fat composition containing a large amount of extremely hardened Hyelsin rapeseed oil (Patent Document 4). However, it is an oil / fat composition mainly composed of palm-based fats and oils, and has excellent foaming properties (operability during whipping), shape retention after whipping, and ease of melting in the mouth (mouth melting). In addition, there is no report of an oil and fat composition excellent in heat shock resistance.
本発明の課題は、パーム系油脂を主体とし、起泡性（ホイップ時の操作性）、液状安定性、更に口の中での融けやすさ（口融け）などの性能に優れるだけでなく、ヒートショック耐性にも優れたホイップクリーム用油脂組成物を調製することである。 The subject of the present invention is mainly composed of palm-based fats and oils, and has not only excellent foaming properties (operability during whipping), liquid stability, and ease of melting in the mouth (melting of mouth). It is to prepare an oil and fat composition for whipped cream that is also excellent in heat shock resistance.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、ホイップクリーム用油脂組成物に含まれるパーム系油脂のエステル交換分別油の融点を特定の範囲に調整し、さらに上記ホイップクリーム用油脂組成物に含まれるベヘン酸を特定量に選択することにより、起泡性（ホイップ時の操作性）、液状安定性、更に口の中での融けやすさ（口融け）などの性能に優れるだけでなく、ヒートショック耐性にも優れたホイップクリーム用油脂組成物を得ることができることを見出し、本発明を完成するに至った。
すなわち、本発明は以下を提供する。
＜１＞
ホイップクリーム用油脂組成物であって、
(1)融点が２０〜４０℃のパーム系油脂のエステル交換分別油である第一油脂、及び
(2)ベヘン酸を構成脂肪酸として含む油脂である第二油脂、
を含み、
第一油脂であるパーム系油脂の量が記組成物中の油脂全質量に基づいて５０質量％以上であり、前記ベヘン酸の量が前記組成物中の油脂全質量に基づいて０．５質量％〜７．５質量％であることを特徴とするホイップクリーム用油脂組成物。
＜２＞
油脂組成物中の全トリアシルグリセロールに占めるＳＳＵで表されるグリセロールの質量Ａ１とＳＵＳで表されるグリセロールの質量Ａ２の比Ａ１／Ａ２が１．０を超え、前記Ｓは炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基、Ｕは炭素数が１６以上２２以下の範囲内である不飽和脂肪酸残基を意味する、＜１＞記載のホイップクリーム用油脂組成物。
＜３＞
油脂組成物中の全トリアシルグリセロールに占めるＳＳＳで表される、炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基３個を有するトリグリセリドの質量が１０質量％未満である＜１＞記載のホイップクリーム用油脂組成物。
＜４＞
前記第二油脂が、極度硬化ハイエルシン菜種油を含む上記＜１＞〜＜３＞のいずれか１項記載のホイップクリーム用油脂組成物。
＜５＞
液体油である第三油脂を更に含む上記＜１＞〜＜４＞のいずれか１項記載のホイップクリーム用油脂組成物。
＜６＞
前記液体油が、大豆油、コーン油、オリーブ油、サフラワー油、綿実油、落花生油、ひまわり油、パーム分別油低融点部、ハイオレイックヒマワリ油、ハイオレイックナタネ油又はこれらの混合油からなる群から選択される上記＜５＞記載のホイップクリーム用油脂組成物。
＜７＞
上記＜１＞〜＜６＞のいずれか１項記載のホイップクリーム用油脂組成物の、ホイップクリーム製造における使用。
＜８＞
上記＜１＞〜＜７＞のいずれか１項記載のホイップクリーム用油脂組成物を用いて製造されるホイップクリーム。
As a result of intensive studies to solve the above-mentioned problems, the present inventors have adjusted the melting point of the transesterification fraction oil of palm-based fats and oils contained in the whipped cream fat composition to a specific range, and further By selecting a specific amount of behenic acid contained in the oil composition for cream, performance such as foamability (operability during whipping), liquid stability, and ease of melting in the mouth (melting in the mouth) It was found that an oil / fat composition for whipped cream that is not only excellent in heat resistance but also excellent in heat shock resistance can be obtained, and the present invention has been completed.
That is, the present invention provides the following.
<1>
An oil and fat composition for whipped cream,
(1) a first fat that is a transesterified fractionated oil of palm oil having a melting point of 20 to 40 ° C., and
(2) a second fat which is a fat containing behenic acid as a constituent fatty acid,
Including
The amount of the palm-based fat that is the first fat is 50% by mass or more based on the total fat mass in the composition, and the amount of the behenic acid is 0.5 mass based on the total fat mass in the composition. An oil / fat composition for whipped cream, characterized in that the content is from 7.5% to 7.5% by mass.
<2>
Ratio A1 / A2 of glycerol mass A1 represented by SSU and glycerol mass A2 represented by SUS in all triacylglycerols in the oil and fat composition exceeds 1.0, and S has 16 or more carbon atoms. <1> The fat and oil composition for whipped cream according to <1>, wherein a saturated fatty acid residue within a range of 22 or less and U represents an unsaturated fatty acid residue with a carbon number of 16 or more and 22 or less.
<3>
<1> The mass of the triglyceride having 3 saturated fatty acid residues having a carbon number in the range of 16 to 22 represented by SSS in the total triacylglycerol in the oil and fat composition is less than 10% by mass. The oil-and-fat composition for whipped cream as described.
<4>
The oil / fat composition for whipped cream according to any one of <1> to <3>, wherein the second oil / fat contains extremely hardened Hyelsin rapeseed oil.
<5>
The fat and oil composition for whipped cream according to any one of the above <1> to <4>, further comprising a third fat that is liquid oil.
<6>
The liquid oil comprises soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, peanut oil, sunflower oil, palm fractionated oil low melting point, high oleic sunflower oil, high oleic rapeseed oil, or a mixed oil thereof The oil and fat composition for whipped cream according to the above <5>, selected from the group.
<7>
Use of the oil and fat composition for whipped cream according to any one of the above <1> to <6> in the production of whipped cream.
<8>
Whipping cream manufactured using the oil-and-fat composition for whipping cream of any one of said <1>-<7>.
本発明により、起泡性（ホイップ時の操作性）、液状安定性、更に口の中での融けやすさ（口融け）などの性能に優れるだけでなく、ヒートショック耐性にも優れたホイップクリーム用油脂組成物が提供される。
特に、本発明のホイップクリーム用油脂組成物は高いヒートショック耐性を有し、ホイップ後の乳化安定性を示す一方で、優れた口融けを実現するため、従来品と比べて極めて優れた商品価値を与えるものである。
According to the present invention, the whipped cream not only has excellent foaming properties (operability during whipping), liquid stability, and ease of melting in the mouth (melting in the mouth), but also has excellent heat shock resistance. An oil / fat composition is provided.
In particular, the oil and fat composition for whipped cream of the present invention has high heat shock resistance, exhibits emulsification stability after whipping, and realizes excellent meltability, so that it has an extremely excellent commercial value compared to conventional products. Is to give.
＜ホイップクリーム用油脂組成物＞
本発明のホイップクリーム用油脂組成物は、少なくとも２種類の油脂を含むホイップクリーム用油脂組成物であって、
(1)融点が２０〜４０℃のパーム系油脂のエステル交換分別油である第一油脂、及び
(2)ベヘン酸を構成脂肪酸として含む油脂である第二油脂、
を含み、第一油脂であるパーム系油脂の量が記組成物中の油脂全質量に基づいて５０質量％以上であり、前記ベヘン酸の量が前記組成物中の油脂全質量に基づいて０．５質量％〜７．５質量％であることを特徴とする。
<Oil composition for whipped cream>
The oil and fat composition for whipped cream of the present invention is an oil and fat composition for whipped cream containing at least two types of oil and fat,
(1) a first fat that is a transesterified fractionated oil of palm oil having a melting point of 20 to 40 ° C., and
(2) a second fat which is a fat containing behenic acid as a constituent fatty acid,
The amount of the palm-based fat that is the first fat is 50% by mass or more based on the total fat mass in the composition, and the amount of the behenic acid is 0 based on the total fat mass in the composition. .5 mass% to 7.5 mass%.
なお、本明細書において、「ホイップクリーム」は起泡した水中油型乳化油脂組成物（起泡済クリーム状組成物）を意味する。「ホイップクリーム用水中油型乳化油脂組成物」は起泡前のクリーム状の水中油型乳化油脂組成物を意味する。「ホイップクリーム用油脂組成物」は、ホイップクリーム用水中油型乳化油脂組成物を製造するために用いられる「油脂組成物」を意味する。 In the present specification, “whipped cream” means a foamed oil-in-water emulsified oil / fat composition (foamed cream-like composition). The “oil-in-water emulsified oil / fat composition for whipped cream” means a creamy oil-in-water emulsified oil / fat composition before foaming. “Oil composition for whipped cream” means an “oil composition” used for producing an oil-in-water emulsified oil composition for whipped cream.
本発明のホイップクリーム用油脂組成物から水中油型乳化油脂組成物を調製する際には、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「ホイップ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。 When preparing an oil-in-water emulsified oil / fat composition from the whipped cream oil / fat composition of the present invention, milk fat can be added to the oil phase part as described later. The term “oil / fat composition” or “oil / fat composition” means an oil / fat composition comprising vegetable oil / fat (that is, oil / fat excluding milk fat) unless otherwise specified.
（１）第一油脂
本発明の油脂組成物において、第一油脂は、「融点が２０〜４０℃であるパーム系油脂のエステル交換分別油」である。
「パーム系油脂」とは、パーム油又はパームステアリン、パームオレイン等のパーム分別油から選択される油脂である。
「パームステアリン」とは、精製パーム油を分別したものであり、融点が４４℃以上、ヨウ素価が４８以下程度のものである。
「パームオレイン」とは、精製パーム油を分別したものであり、融点が２４℃以下、ヨウ素価が５６以上程度のものである。
本発明において「パーム系油脂」は、パーム油又はパームステアリンから選択されることが好ましく、パーム油とパームステアリンを１０：０〜１：９の質量比率で含むことがより好ましく、パーム油とパームステアリンを１０：０〜５：５の質量比率で含むことが更に好ましい。
(1) 1st fats and oils In the fats and oils composition of this invention, 1st fats and oils are "transesterification fractionation oil of the palm-type fats and oils whose melting | fusing point is 20-40 degreeC."
“Palm-based fats and oils” are fats and oils selected from palm oil or palm fractionated oils such as palm stearin and palm olein.
“Palm stearin” is obtained by fractionating refined palm oil and has a melting point of 44 ° C. or higher and an iodine value of about 48 or lower.
“Palm olein” is a fraction of refined palm oil and has a melting point of 24 ° C. or lower and an iodine value of about 56 or higher.
In the present invention, “palm oil or fat” is preferably selected from palm oil or palm stearin, more preferably contains palm oil and palm stearin in a mass ratio of 10: 0 to 1: 9, and palm oil and palm stearin. More preferably, stearin is contained at a mass ratio of 10: 0 to 5: 5.
パーム系油脂のエステル交換方法としては、当該技術分野で公知の方法で行うことができる。エステル交換には、例えば、ランダムエステル交換反応方法、ディレクテッドエステル交換反応方法がある（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）、本発明では、ランダムエステル交換反応方法が好ましい。
ランダムエステル交換は、例えば、ナトリウムメチラート、水酸化ナトリウム等を触媒としてエステル交換を行う化学的な方法、非選択的リパーゼ等を触媒としてエステル交換を行う酵素的な方法に従って行うことができる。特に、化学的な方法でランダムエステル交換反応を行うことにより、簡便であるため、より好ましい。
As a method for transesterification of palm-based fats and oils, a method known in the art can be used. The transesterification includes, for example, a random transesterification reaction method and a directed transesterification reaction method (reference documents: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, knowledge of a new edition of fats and oils products, Sachishobo), the present invention. Then, a random transesterification method is preferable.
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.
本発明の第一油脂（エステル交換分別油）は、上述したエステル交換を行った後、分別して得られる２０〜４０℃の融点を有する油脂である。分別方法としては、食用油脂に一般的に適用される方法が挙げられる。分別では、具体的には、パーム系油脂を融解させた後、β型結晶が得られるようにその油脂溶液を徐々に冷却して結晶を析出させて晶析し、固体脂含量を確認しながら晶析温度を調整する。なお、晶析時の固体脂含量は５質量％以上２０質量％以下の範囲内であることが好ましい。固体脂含量がこの範囲内であると、ヨウ素価が比較的低い原料であっても液状部のＳＳＳグリセリドの量を適正に調整することができると共に、ヨウ素価が比較的高い原料であってもＳＵ２グリセリドに対するＳ２Ｕグリセリドの質量比を適正に調整することができ、さらに分別の効率を適正に維持することができ、延いては製造コストの上昇を抑制することができるからである。また、分別後のパーム系油脂のヨウ素価は３８以上６２以下の範囲内であることが好ましい。
上述のとおり調整された本発明の第一油脂は２０〜４０℃の融点を有する。好ましくは２０〜３５℃、より好ましくは２３〜３３℃である。
The 1st fats and oils (transesterification fractionation oil) of this invention are fats and oils which have a melting | fusing point of 20-40 degreeC obtained by fractionating after performing transesterification mentioned above. Examples of the separation method include a method generally applied to edible fats and oils. Specifically, after melting the palm oil and fat, the oil and fat solution is gradually cooled so that a β-type crystal is obtained, and the crystal is precipitated and crystallized to confirm the solid fat content. Adjust the crystallization temperature. In addition, it is preferable that the solid fat content at the time of crystallization is in the range of 5% by mass or more and 20% by mass or less. If the solid fat content is within this range, the amount of SSS glyceride in the liquid part can be appropriately adjusted even if the raw material has a relatively low iodine value, and even if the raw material has a relatively high iodine value. This is because the mass ratio of S2U glyceride to SU2 glyceride can be appropriately adjusted, the efficiency of fractionation can be properly maintained, and an increase in manufacturing cost can be suppressed. Moreover, it is preferable that the iodine value of the palm-type fat after classification is in the range of 38 or more and 62 or less.
The first fat of the present invention prepared as described above has a melting point of 20 to 40 ° C. Preferably it is 20-35 degreeC, More preferably, it is 23-33 degreeC.
本発明の第一油脂は、油脂組成物の全質量に対し、５０質量％以上含むことが好ましく、５０質量％以上９０質量％以下含むことがより好ましく、７５質量％以上９０質量％以下であることが更に好ましい。 The first fat of the present invention preferably contains 50% by mass or more, more preferably 50% by mass or more and 90% by mass or less, and 75% by mass or more and 90% by mass or less, based on the total mass of the oil / fat composition. More preferably.
（２）第二油脂
第二油脂は、ベヘン酸を構成脂肪酸として含む油脂である。ベヘン酸は、特に落花生油に３％（構成脂肪酸中）程度含まれている。ベヘン酸は、本発明の油脂組成物の油脂全体量に基づいて０．５〜７．５質量％含まれる。好ましくは１．０〜５．５質量％であり、更に好ましくは１．５〜４．０質量％である。ベヘン酸量が少なすぎると本願発明の効果を奏することができず、また多すぎると口どけが悪くなる。
(2) Second oil and fat The second oil and fat is an oil and fat containing behenic acid as a constituent fatty acid. Behenic acid is particularly contained in peanut oil in an amount of about 3% (in constituent fatty acids). Behenic acid is contained in an amount of 0.5 to 7.5% by mass based on the total amount of oil and fat of the oil and fat composition of the present invention. Preferably it is 1.0-5.5 mass%, More preferably, it is 1.5-4.0 mass%. If the amount of behenic acid is too small, the effects of the present invention cannot be achieved.
第二油脂は、ベヘン酸を構成脂肪酸として１〜５５質量％含むものであってもよい。
本発明の第二油脂の原料油脂としてはハイエルシン菜種油、からし油、クランベ油などを硬化した油脂が挙げられ、好ましくは極度硬化ハイエルシン菜種油が挙げられる。極度硬化ハイエルシン菜種油とは、ハイエルシン菜種油を完全に水素添加した（極度硬化した）油脂である。「極度硬化」とは、水素添加によって不飽和脂肪酸を完全に飽和化することである。水素添加の方法は当業者に公知の方法により適宜行うことができる。例えば「食用油製造の実際」（宮川高明著、幸書房、昭和６３年７月５日 初版第１刷発行）に記載の方法に従い行うことができる。
The second fat or oil may contain 1 to 55% by mass of behenic acid as a constituent fatty acid.
Examples of the raw oil / fat for the second oil / fat of the present invention include oils and fats obtained by hardening Hyelsin rapeseed oil, mustard oil, crambo oil and the like, preferably extremely hardened Hyelsin rapeseed oil. Extremely hardened Hyelsin rapeseed oil is a fat or oil obtained by completely hydrogenating (extremely hardened) Hyelsin rapeseed oil. “Extreme curing” is the complete saturation of unsaturated fatty acids by hydrogenation. The method of hydrogenation can be suitably performed by a method known to those skilled in the art. For example, it can be carried out in accordance with the method described in “Actual cooking oil production” (Takaaki Miyagawa, Sachishobo, first edition issued on July 5, 1988).
本発明の第二油脂としては、ハイエルシン菜種油あるいはその極度硬化油と、ラウリン系油脂との混合油をエステル交換した油脂を用いてもよい。ラウリン系油脂としてはヤシ油が好ましい。
本発明の第二油脂は、ヤシ油：極度硬化ハイエルシン菜種油を９：１〜１：９の比率で含む油脂あるいはそのエステル交換油脂でもよい。
「ヤシ油」は、ヤシから得られる油脂であり、水素添加されていないいわゆる生のヤシ油（非水素添加油脂または非硬化油）を意味する。
As the second oil / fat of the present invention, an oil / fat obtained by transesterifying a mixed oil of Hyelsin rapeseed oil or its extremely hardened oil and lauric oil / fat may be used. As the lauric fat, coconut oil is preferable.
The second oil / fat of the present invention may be an oil / fat containing coconut oil: extremely hardened Hyelsin rapeseed oil in a ratio of 9: 1 to 1: 9 or a transesterified oil / fat thereof.
“Palm oil” refers to fats and oils obtained from palm, and is so-called raw coconut oil (non-hydrogenated oil or non-hardened oil) that is not hydrogenated.
本発明の第二油脂は、油脂組成物の全質量に対し、ベヘン酸が０．５〜７．５質量％含まれるような量を添加することが好ましい。 It is preferable that the 2nd fats and oils of this invention add the quantity that behenic acid is contained 0.5-7.5 mass% with respect to the total mass of an oil-fat composition.
（３）第三油脂
本発明の油脂組成物は第三の油脂として、液体油を含んでもよい。液体油としては、例えば、大豆油、コーン油、オリーブ油、サフラワー油、綿実油、落花生油、ひまわり油、パーム分別油低融点部、ハイオレイックヒマワリ油、ハイオレイックナタネ油又はこれらの混合油などが挙げられる。
第三油脂の含有量は、油脂組成物の全質量に対し３０質量％以下であることが好ましく、更に２０質量％以下であることが好ましい。
(3) Third oil / fat The oil / fat composition of the present invention may contain liquid oil as the third oil / fat. Examples of the liquid oil include soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, peanut oil, sunflower oil, palm fractionated oil low melting point, high oleic sunflower oil, high oleic rapeseed oil or a mixed oil thereof. Etc.
The content of the third oil / fat is preferably 30% by mass or less, more preferably 20% by mass or less, based on the total mass of the oil / fat composition.
（４）第四油脂
第四油脂としては、ヤシ油１００重量％を上述したエステル交換し、脱色、脱臭を行ったものがあげられる。
(4) Fourth oil and fat As the fourth oil and fat, one obtained by transesterifying 100% by weight of coconut oil and decolorizing and deodorizing the oil is mentioned.
（５）第五油脂
第五油脂としてはヨウ素価４３〜４７のパーム分別中融点部があげられる。
(5) Fifth oil and fat The fifth oil and fat includes a palm fractionation middle melting point part having an iodine value of 43 to 47.
（６）第一油脂と第二油脂の質量比
第一油脂と第二油脂の質量比は、９５：５〜６５：３５の比であることが好ましい。また、９０：１０〜８０：２０であることがより好ましい。かかる範囲において、高いヒートショック耐性を有し、液状安定性、優れた口融けのホイップクリームを得ることができるからである。
上述のようにして調製されたパーム系油脂エステル交換油の融点が２０〜４０℃である第一油脂、ベヘン酸を構成脂肪酸として含む油脂のエステル交換油である第二油脂、任意に第三油脂を混合し、油脂組成物中の油脂全体量に基づくベヘン酸量を調整する。
(6) Mass ratio of 1st fat and oil and 2nd fat and oil It is preferable that mass ratio of 1st fat and oil and 2nd fat is 95: 5-65: 35 ratio. Moreover, it is more preferable that it is 90: 10-80: 20. This is because in such a range, a whipped cream having high heat shock resistance, liquid stability, and excellent meltability can be obtained.
The 1st fats and oils whose melting | fusing point of the palm oil transesterified oil prepared as mentioned above is 20-40 degreeC, the 2nd fats and oils which are transesterified oils and fats which contain behenic acid as a constituent fatty acid, and optionally 3rd fats and oils Are mixed to adjust the amount of behenic acid based on the total amount of oil and fat in the oil and fat composition.
（７）油脂組成物の構成脂肪酸
本発明の油脂組成物中の全トリアシルグリセロールに占めるＳＳＵで表されるグリセロールの質量Ａ１とＳＵＳで表されるグリセロールの質量Ａ２の比Ａ１／Ａ２は１．０を超えることが好ましい。この質量比が１．０を超えると、クリームの固化を防止することができる。なお、この質量比は、１．５以上であることがより好ましい。また、この質量比は１０以下であることが好ましい。この質量比が１０以下であると、起泡性水中油型乳化油脂組成物を比較的安価に製造することができるからである。前記Ｓは炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基、Ｕは炭素数が１６以上２２以下の範囲内である不飽和脂肪酸残基を意味する。
油脂組成物中の全トリアシルグリセロールに占めるＳＳＳで表される、炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基３個を有するトリグリセリドの質量は１０質量％未満であることが好ましい。１０質量％未満であるとクリームの口溶けを良好にすることができる。より好ましくは８質量％未満であり、更に好ましくは５．５質量％未満である。
本発明の油脂組成物は、第一油脂と第二油脂から構成されるか、あるいは第一油脂、第二油脂及び第三油脂から構成されることが好ましい。
(7) Fatty acid constituent oil / fat composition The ratio A1 / A2 of the glycerol mass A1 represented by SSU to the glycerol mass A2 represented by SUS in the total triacylglycerol in the oil / fat composition of the present invention is 1. It is preferable to exceed zero. When this mass ratio exceeds 1.0, the solidification of the cream can be prevented. In addition, it is more preferable that this mass ratio is 1.5 or more. Moreover, it is preferable that this mass ratio is 10 or less. This is because when the mass ratio is 10 or less, the foamable oil-in-water emulsified fat composition can be produced at a relatively low cost. S represents a saturated fatty acid residue having a carbon number in the range of 16 to 22, and U represents an unsaturated fatty acid residue in the range of 16 to 22 carbon atoms.
The mass of the triglyceride having 3 saturated fatty acid residues having a carbon number in the range of 16 to 22 represented by SSS in the total triacylglycerols in the oil and fat composition is preferably less than 10% by mass. . If it is less than 10% by mass, the cream can be melted well. More preferably, it is less than 8 mass%, More preferably, it is less than 5.5 mass%.
The oil / fat composition of the present invention is preferably composed of a first oil / fat and a second oil / fat, or a first oil / fat, a second oil / fat and a third oil / fat.
本発明の組成物は、第一油脂、第二油脂の他に、例えば、菜種油、大豆油、サフラワー油、コーン油、米油、綿実油、パーム系油脂、パーム核油、やし油などの植物性油脂、乳脂などの動物油脂、および、これらの油脂の分別油、硬化油もしくはエステル交換油などを含んでもよい。 In addition to the first oil and fat, the composition of the present invention, for example, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, palm oil, palm kernel oil, palm oil, etc. Animal fats and oils such as vegetable oils and milk fats, and fractionated oils, hardened oils or transesterified oils of these fats and oils may be included.
＜水中油型乳化油脂組成物＞
本発明の油脂組成物から調製される水中油型乳化油脂組成物は、水相部と油相部からなり、上述した本発明のホイップクリーム用油脂組成物を油相部に含む。水相部と油相部の質量比はホイップクリームを製造するために適宜設定することができるが、通常、８０:２０〜５０：５０程度である。
前記油相部は、油脂として本発明のホイップクリーム用油脂組成物のみを含んでいてもよく、また乳脂肪を更に含んでいてもよい。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。以下、上述した本発明のホイップクリーム用油脂組成物を特に乳脂肪と区別して述べる場合には、「植物性油脂組成物」とも呼ぶ。
乳脂肪と植物性油脂組成物の混合比は、質量比で乳脂肪：植物性油脂組成物が０：１００〜８０：２０の範囲内で変えることができる。前記範囲内であれば、植物性油脂組成物のヒートショック耐性、液状安定性、口融け、起泡性等の効果を損なうことなく、ホイップクリームを製造することができる。
<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition prepared from the oil / fat composition of the present invention comprises a water phase part and an oil phase part, and includes the above-described oil / fat composition for whipped cream in the oil phase part. The mass ratio of the water phase part and the oil phase part can be appropriately set in order to produce a whipped cream, but is usually about 80:20 to 50:50.
The oil phase part may contain only the oil and fat composition for whipped cream of the present invention as an oil or fat, and may further contain milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like. Hereinafter, when the oil and fat composition for whipped cream of the present invention described above is particularly distinguished from milk fat, it is also referred to as “vegetable oil and fat composition”.
The mixing ratio of the milk fat and the vegetable oil composition can be changed within a range of 0: 100 to 80:20 of the milk fat: vegetable oil composition by mass ratio. If it is in the said range, a whipped cream can be manufactured, without impairing effects, such as heat shock tolerance of a vegetable oil-fat composition, liquid stability, a mouth melting, and foamability.
本発明の油脂組成物から調製される水中油型乳化油脂組成物は、一般的な製造方法により製造できるが、代表的な方法を述べると、先ず使用する乳化剤が親油性のものは原料油脂（本発明のホイップクリーム用油脂組成物）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。
このような乳化剤としては、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、蔗糖脂肪酸エステル、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。
また、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を用いる場合には、これらを必要に応じて加熱混合して油相物を調製して用いる。乳脂肪を含む油相部と、上述した植物性油脂からなる本発明のホイップクリーム用油脂組成物を含む油相部は、水相部に混合した後添加してもよく、また各々添加してもよい。
The oil-in-water emulsified oil / fat composition prepared from the oil / fat composition of the present invention can be produced by a general production method. When a typical method is described, the emulsifier used is a lipophilic raw material ( The oil phase part is prepared by adding to a part or all of the whipped cream oil-fat composition of the present invention and dissolving or dispersing it.
Examples of such an emulsifier include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and the like, and emulsifiers having a low HLB among conventionally known emulsifiers, In the present invention, any of these may be used in appropriate combination.
Moreover, when using milk fat derived from butter oil, butter, fresh cream, milk or the like, these are heated and mixed as necessary to prepare and use an oil phase product. The oil phase part containing milk fat and the oil phase part containing the oil composition for whipped cream of the present invention consisting of the above-described vegetable oil may be added after being mixed in the aqueous phase part, and each may be added. Also good.
次に、水相部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、増粘多糖類、香料などを添加し調製する。
無脂乳固形分の量は、組成物の全質量に対して、１〜１０質量％であることが好ましく、更に２〜７質量％であることが好ましく、３〜６質量％であることが最も好ましい。このような範囲で添加することにより、乳化安定性が改善され、また風味が改善される場合があるからである。無脂乳固形分の含有量が約１質量％未満であると、乳化組成物を泡立てて得られるホイップクリームの風味が悪くなる。また、無脂乳固形分の含有量が約１０質量％を越えると乳化組成物の粘度が高くなり、エージング中に粘度上昇が起こる恐れがある。
Next, in the aqueous phase, sodium caseinate, skim milk powder, saccharides and sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening as necessary Prepare by adding polysaccharides, fragrances, etc.
The amount of the non-fat milk solid content is preferably 1 to 10% by mass, more preferably 2 to 7% by mass, and 3 to 6% by mass with respect to the total mass of the composition. Most preferred. It is because the emulsion stability is improved and the flavor may be improved by adding in such a range. When the content of the non-fat milk solids is less than about 1% by mass, the flavor of the whipped cream obtained by foaming the emulsion composition becomes poor. Moreover, when content of non-fat milk solid content exceeds about 10 mass%, the viscosity of an emulsion composition will become high and there exists a possibility that a viscosity raise may occur during aging.
これら、油相部と水相部を５０℃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、または間接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。
本発明の水中油型乳化油脂組成物には、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。
These oil phase part and water phase part are heated from 50 ° 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 indirect heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.
In the oil-in-water emulsified oil / fat composition of the present invention, a saccharide may be blended for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.
＜ホイップクリーム＞
本発明において、ホイップクリームは、本発明の油脂組成物から調製される水中油型乳化油脂組成物を、当該技術分野において通常の方法により起泡されたものである。
以下、本発明の油脂組成物から調製した水中油型乳化油脂組成物を使用したホイップクリームの製造例を示すが、本発明はかかる例に限定されるものではない。
<Whipped cream>
In the present invention, the whipped cream is obtained by foaming an oil-in-water emulsified oil / fat composition prepared from the oil / fat composition of the present invention by an ordinary method in the art.
Hereinafter, although the manufacture example of the whipped cream using the oil-in-water type emulsified oil-fat composition prepared from the oil-fat composition of this invention is shown, this invention is not limited to this example.
まず、本発明の油脂組成物を融解混合等により調製する。油脂組成物に、レシチン、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル等の乳化剤等の任意の添加剤を加え、混合して油相を調製する。
一方、水相部として、水に、メタリン酸Na、増粘多糖類、乳蛋白等の任意の添加剤を加えた後、これらを分散させて水相を調製する。
５０〜８０℃にて油相と水相を混合させ、予備乳化を行う。次いで７５〜８５℃にて加熱殺菌をする。次いで５〜１５０kg/cm2の圧力下で均質化を行い、その後５〜１０℃にまで冷却し、６〜２４時間程度エージングを行なう。
このクリーム状油脂組成物をホバートミキサーにてホイップしてホイップクリームを得る。
以下、実施例および比較例を示して、本発明をより詳細に説明する。なお、本発明はこれらの実施例に何ら限定されるものではない。
First, the oil and fat composition of the present invention is prepared by melt mixing or the like. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester are added to the oil and fat composition and mixed to prepare an oil phase.
On the other hand, as an aqueous phase part, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water, these are disperse | distributed and an aqueous phase is prepared.
The oil phase and the aqueous phase are mixed at 50 to 80 ° C., and preliminary emulsification is performed. Next, heat sterilization is performed at 75 to 85 ° C. Next, homogenization is performed under a pressure of 5 to 150 kg / cm 2 , and then the mixture 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 whipped cream.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. In addition, this invention is not limited to these Examples at all.
本明細書において、油脂組成物の分析は、以下の通り行った。
・脂肪酸組成、トランス脂肪酸含量
基準油脂分析試験法（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。
・上昇融点
基準油脂分析試験法（2.2.4.2-1996 融点 上昇融点）に準じて測定した。
・トリグリセリド組成
ラウリン系油脂を含有しない油脂のトリグリセリド組成（ＳＳＳグリセリンの含量やＳ２Ｕグリセリンの含量など）は、高速液体クロマトグラフ法により分析した。高速液体クロマトグラフ装置として日本ウォーターズ社製ＨＰＬＣ装置Ａｌｌｉａｎｃｅを用いた。なお、検出器として示差屈折率検出器（ＲＩ検出器）を採用した。カラムとしては、ＴＳＫｇｅｌ ＯＤＳ−８０Ｔｓ ４．６ｍｍ×２５ｃｍ逆相カラムを２本直列に並べて使用した。展開溶媒として、容積比でアセトン：アセトニトリル＝８：２で混合した溶媒を用い、この展開溶媒を０．９ｍＬ／分でカラムに通液して分析を行った。また、ラウリン系油脂を含有する油脂のトリグリセリド組成は、ガスクロマトグラフ法により分析した。ガスクロマトグラフ装置としてＡｇｉｌｅｎｔ社製７８９０Ａを用いた。カラムとしてフロンティアラボ社製Ｕｌｔｒａ ＡＬＬＯＹ ＴＲＧ ３０ｍ×０．２５ｍｍ×０．１μｍを用い、インジェクション温度３６０℃、ＦＩＤ検出器温度３６０℃、オーブン初期温度２８０℃、昇温速度３℃／分、最終温度３５５℃、ホールド時間１０分の条件で測定を行った。
In this specification, the analysis of the oil and fat composition was performed as follows.
-Fatty acid composition, trans fatty acid content Measured according to the standard oil 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.
-Rising melting point Measured according to the standard fat analysis method (2.2.4.2-1996 melting point rising melting point).
-Triglyceride composition The triglyceride composition (SSS glycerol content, S2U glycerol content, etc.) of fats and oils not containing lauric fats and oils was analyzed by high performance liquid chromatography. An HPLC apparatus Alliance manufactured by Japan Waters Co. was used as a high performance liquid chromatograph. A differential refractive index detector (RI detector) was adopted as the detector. As the column, two TSKgel ODS-80Ts 4.6 mm × 25 cm reversed phase columns were used in series. As a developing solvent, a solvent mixed in a volume ratio of acetone: acetonitrile = 8: 2 was used, and this developing solvent was passed through the column at 0.9 mL / min for analysis. Moreover, the triglyceride composition of fats and oils containing lauric fats and oils was analyzed by gas chromatography. Agilent's 7890A was used as the gas chromatograph. Ultra ALLLOY TRG 30 m × 0.25 mm × 0.1 μm manufactured by Frontier Labs was used as a column, injection temperature 360 ° C., FID detector temperature 360 ° C., oven initial temperature 280 ° C., heating rate 3 ° C./min, final temperature 355 The measurement was performed under the conditions of ° C and hold time of 10 minutes.
油脂調製方法
[第一油脂の製造例]
実施例の作成に先立ち第一油脂１を調製した。
（製造例１） パーム油（ヨウ素価５２）１００重量部をナトリウムメチラートを触媒とし、非選択的エステル交換反応を行い、脱色し、脱色後の油脂を７０℃に加熱して融解させた後、その油脂を３７℃に温調しながら攪拌して結晶を析出させた。１２時間晶析処理を行った後、その油脂を加圧圧搾装置に導入して３ＭＰａの圧力で圧搾し、収率８３％で液状部を得た。そして、この液状部の脱臭を行い油脂１−１を得た。油脂１−１の融点は３１．５℃、ヨウ素価は５５．５であった。
Oil preparation method
[Example of production of first oil]
Prior to the preparation of the examples, the first fat 1 was prepared.
(Production Example 1) After 100 parts by weight of palm oil (iodine value 52) is treated with sodium methylate as a catalyst, non-selective transesterification reaction is performed, decolorization is performed, and the fats and oils after decoloring are heated to 70 ° C. and melted. The oil was stirred while adjusting the temperature to 37 ° C. to precipitate crystals. After performing the crystallization treatment for 12 hours, the oil was introduced into a pressure squeezing apparatus and squeezed at a pressure of 3 MPa to obtain a liquid part with a yield of 83%. And this liquid part was deodorized and the oil 1-1 was obtained. Oil 1-1 had a melting point of 31.5 ° C. and an iodine value of 55.5.
（製造例２） パーム油１００重量部を「パーム油（ヨウ素価５２）５０重量部とパームステアリン（ヨウ素価３５）５０重量部の混合油脂１００重量部」に代えた以外は、製造例１と同様にしてエステル交換および脱色を行って油脂を得た。そして、この油脂を７０℃に加熱して融解させた後、液状となったその油脂を２８℃に温調しながら攪拌して結晶を析出させた。１２時間晶析処理を行った後、その油脂を加圧圧搾装置に導入して３ＭＰａの圧力で圧搾し、収率６８％で液状部を得た。そして、この液状部の脱臭を行い油脂１−２を得た。油脂１−２の融点は２５．２℃、ヨウ素価は５４．２であった。 (Production Example 2) Production Example 1 except that 100 parts by weight of palm oil was replaced with "100 parts by weight of a mixed fat / oil of 50 parts by weight of palm oil (iodine value 52) and 50 parts by weight of palm stearin (iodine value 35)". Similarly, transesterification and decolorization were performed to obtain fats and oils. And after heating this oil and fat to 70 degreeC and making it melt | dissolve, the oil and fat which became liquefied was stirred, adjusting temperature to 28 degreeC, and the crystal | crystallization was deposited. After performing the crystallization treatment for 12 hours, the oil was introduced into a pressure squeezing apparatus and squeezed at a pressure of 3 MPa to obtain a liquid part with a yield of 68%. And this liquid part was deodorized and the oil 1-2 was obtained. Oil 1-2 had a melting point of 25.2 ° C. and an iodine value of 54.2.
[第二油脂の製造例]
（製造例３） 極度硬化したハイエルシンナタネ５０部、ヤシ５０部の混合油を、ナトリウムメチラートを触媒とし、非選択的エステル交換反応を行い、脱色、脱臭を行い油脂２−１を得た。油脂２−１の構成脂肪酸中のベヘン酸量は１９．８質量％、融点は４８．５℃、ヨウ素価は６．０であった。
[Example of production of second oil]
(Production Example 3) An oil / fat 2-1 was obtained by performing a non-selective transesterification reaction by using sodium methylate as a catalyst in a mixed oil of 50 parts of highly cured hay rapeseed oil and 50 parts of palm, using sodium methylate as a catalyst. . The amount of behenic acid in the constituent fatty acids of fats and oils 2-1 was 19.8% by mass, the melting point was 48.5 ° C., and the iodine value was 6.0.
（製造例４）極度硬化したハイエルシンナタネ３０部、ヤシ７０部の混合油を、ナトリウムメチラートを触媒とし、非選択的エステル交換反応を行い、脱色、脱臭を行い油脂２-２を得た。油脂２−２の構成脂肪酸中のベヘン酸量は１５．３質量％、融点は３８．４℃、ヨウ素価は７．８であった。 (Production Example 4) A fat-and-oil 2-2 was obtained by performing a non-selective transesterification reaction with a mixed oil of 30 parts of highly hardened hay rapeseed and 70 parts of palm using sodium methylate as a catalyst, decolorizing and deodorizing. . The amount of behenic acid in the constituent fatty acid of fats and oils 2-2 was 15.3% by mass, the melting point was 38.4 ° C., and the iodine value was 7.8.
第三油脂としてハイオレイックナタネ油を用いた。ヨウ素価は９８．０であった。 High oleic rapeseed oil was used as the third fat. The iodine value was 98.0.
（製造例５）パーム油１００重量部を「ヤシ油１００重量部」に代えた以外は、製造例１と同様にしてエステル交換、脱色、脱臭を行い、油脂４を得た。油脂４の融点は２７．１℃、ヨウ素価は８．９であった。 (Production Example 5) Exfoliation, decolorization, and deodorization were carried out in the same manner as in Production Example 1 except that 100 parts by weight of palm oil was replaced with "100 parts by weight of palm oil" to obtain fats and oils 4. Oil 4 had a melting point of 27.1 ° C. and an iodine value of 8.9.
第五油脂としてパーム油から分別されたパーム分別中融点部を用いた。油脂５の融点は２６．３℃、ヨウ素価は４５．３であった。 A palm fractionation intermediate melting point fractionated from palm oil was used as the fifth fat. Oil 5 had a melting point of 26.3 ° C. and an iodine value of 45.3.
油脂１−１、油脂１−２、油脂２−１、油脂２−２、油脂３、油脂４、油脂５の油脂混合物のトリグリセリド組成および脂肪酸組成を表１、表２にまとめた。
表１及び表２において、トリグリセリド組成および脂肪酸組成は、全トリグリセリド質量あるいは全脂肪酸質量に対する質量％を意味する。
Ｓ２Ｕは「炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基」２個および「炭素数が１６以上２２以下の範囲内である不飽和脂肪酸残基」１個を有するトリグリセリドを示す。
前記Ｓ２Ｕは、「１位および２位に、炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基を有するＳ２Ｕグリセリド（以下「ＳＳＵグリセリド」という）」および「１位および３位に、炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基を有するＳ２Ｕグリセリド（以下「ＳＵＳグリセリド」という）」からなる。
ＳＵ２は「炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基」１個および「炭素数が１６以上２２以下の範囲内である不飽和脂肪酸残基」２個を有するトリグリセリドを示す。
ＵＵＵグリセリドは、不飽和脂肪酸残基を３個有するトリグリセリドを示す。
「Ｐ／Ｓ」は、前記炭素数が１６以上２２以下の範囲内である飽和脂肪酸残基（「Ｓ」）に占めるパルミチン酸残基（以下「Ｐ」という）の質量割合を示す。
三飽和脂肪酸トリグリセリドは、全ての鎖長を含む飽和脂肪酸残基３個を有するトリグリセリドを示す。
Tables 1 and 2 summarize the triglyceride composition and fatty acid composition of the oil / fat mixture of oil / fat 1-1, oil / fat 1-2, oil / fat 2-1, oil / fat 2-2, oil / fat 3, oil / fat 4 and oil / fat 5.
In Tables 1 and 2, the triglyceride composition and the fatty acid composition mean the total triglyceride mass or mass% relative to the total fatty acid mass.
S2U represents a triglyceride having two “saturated fatty acid residues having a carbon number of 16 to 22” and one “unsaturated fatty acid residue having a carbon number of 16 to 22”.
The S2U is “S2U glyceride having a saturated fatty acid residue in the range of 1 to 2 and having a carbon number of 16 or more and 22 or less (hereinafter referred to as“ SSU glyceride ””) and “1st and 3rd positions. It consists of S2U glycerides (hereinafter referred to as “SUS glycerides”) having saturated fatty acid residues in the range of 16 to 22 carbon atoms.
SU2 represents a triglyceride having one “saturated fatty acid residue having 16 to 22 carbon atoms” and two “unsaturated fatty acid residues having 16 to 22 carbon atoms”.
UUU glyceride refers to a triglyceride having three unsaturated fatty acid residues.
“P / S” indicates a mass ratio of palmitic acid residues (hereinafter referred to as “P”) to saturated fatty acid residues (“S”) having the carbon number in the range of 16 or more and 22 or less.
Trisaturated fatty acid triglyceride refers to a triglyceride having three saturated fatty acid residues including all chain lengths.
[実施例１]
油脂１−１を４２．２２質量部、油脂２−１を２．２２質量部を加え、融解混合した。これにレシチン０．２２質量部、シュガーエステル０．１５質量部、不飽和モノグリ０．１１質量部、飽和モノグリ０．０８質量部を加え油相を調製した。
一方、水５０．９３質量部と脱脂粉乳４．０質量部、メタリン酸Ｎａ０．０７質量部を加えた後、分散させて水相を調製した。
油相と水相を混合し、６５℃で予備乳化を行い、８５℃にて加熱殺菌を行った。次いで、８０ｋｇ／ｃｍ2、２０ｋｇ／ｃｍ2の圧力下で均質化した。冷却後、５℃、１晩のエージングをした。
このクリーム状油脂組成物のクリームを５００ｇに砂糖５０ｇを添加し、ホバートミキサーにてホイップしたところ６分２９秒でオーバーラン２０１％、硬度１５４の気泡物を得た。得られた気泡物はホイップ時間、終点幅、ヒートショック耐性、液状安定性、口どけが良好であった。
以下同様に、上記配合のうち油相部の配合を表１記載の配合に変えて、水中油型油脂組成物及びホイップクリームを作成した（実施例１〜８及び比較例１〜５）。
[Example 1]
42.22 parts by mass of fats and oils 1-1 and 2.22 parts by mass of fats and oils 2-1 were added and melt mixed. An oil phase was prepared by adding 0.22 parts by mass of lecithin, 0.15 parts by mass of sugar ester, 0.11 parts by mass of unsaturated monoguri, and 0.08 parts by mass of saturated monogly.
On the other hand, after adding 50.93 parts by mass of water, 4.0 parts by mass of skim milk powder, and 0.07 parts by mass of sodium metaphosphate, the mixture was 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.
When 500 g of the cream of this creamy oil / fat composition was added with 50 g of sugar and whipped with a Hobart mixer, a foam with an overrun of 201% and a hardness of 154 was obtained in 6 minutes and 29 seconds. The obtained foam had good whipping time, end point width, heat shock resistance, liquid stability, and mouthfeel.
Similarly, oil-in-water type oil and fat compositions and whipped creams were prepared by changing the composition of the oil phase part to the composition described in Table 1 (Examples 1 to 8 and Comparative Examples 1 to 5).
水中油型乳化油脂組成物及びホイップクリームは以下のように評価した。評価結果は表１に示した。 The oil-in-water emulsified oil / fat composition and whipped cream were evaluated as follows. The evaluation results are shown in Table 1.
ホイップ時間
水中油型乳化油脂組成物（クリーム）５００ｇに砂糖を５０ｇ加え、５．０℃に温調し、８分立てとなるまでホバートミキサーにて速度２にてホイップした。８分立てホイップクリームを更に１０分立て（硬度１４０〜１６０）まで手立てした。ホイップにかかる時間（１０分立てまでの時間）を記載した。
１０分立てまでの時間（ホイップ時間）で、次の通り評価した。
◎：５分以上６分未満、
○：４分以上かつ５分未満または６分以上かつ７分未満、
△：３分以上かつ４分未満または７以上かつ８分未満、
×：３分未満または８分以上。
Whip time 50 g of sugar was added to 500 g of an oil-in-water emulsified oil / fat composition (cream), the temperature was adjusted to 5.0 ° C., and whipped at a speed of 2 with a Hobart mixer until 8 minutes. 8 minutes standing whipped cream was further prepared until 10 minutes standing (hardness 140-160). The time required for whipping (time until 10 minutes) was described.
The time until 10 minutes standing (whipping time) was evaluated as follows.
◎: 5 minutes or more and less than 6 minutes,
○: 4 minutes or more and less than 5 minutes or 6 minutes or more and less than 7 minutes,
Δ: 3 minutes or more and less than 4 minutes or 7 or more and less than 8 minutes,
X: Less than 3 minutes or 8 minutes or more.
オーバーラン
ホイップ後（１０分立て）の体積増加率（％）。ただし、体積増加率は、式：（(a)（一定体積の水の重量−水と同体積のホイップ後のクリームの重量）／(b)（水と同体積のホイップ後のクリームの重量））×１００、に従って計算した。
Volume increase rate (%) after overrun whip (10 minutes). However, the volume increase rate is expressed by the formula: ((a) (weight of a certain volume of water−weight of cream after whipping of the same volume as water) / (b) (weight of cream after whipping of the same volume as water) ) × 100.
硬度
ホイップした水中油型乳化油脂組成物（クリーム）を４５.５ｍｌ容器に入れ、ミクロペネメーター：RIGOSHA製のPENETRO METER使用、円スイ(１ｇ)を使用し、平らにしたクリームへの円スイの針入度を測定（単位は１/１０ｍｍ）した。
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).
＋２０秒オーバーラン
１０分立ての状態から更に２０秒間手立てした時の硬度を上記に従って測定した。
+20 seconds Overrun The hardness at the time of standing for 20 seconds from the state of 10 minutes was measured according to the above.
＋２０秒硬度
１０分立ての状態から更に２０秒間手立てした時のオーバーランを上記に従って計算した。
The overrun was calculated according to the above when the hand was further handed for 20 seconds from the state where the hardness was +20 seconds .
終点幅
「硬度」−「＋２０秒硬度」の値を次の通り評価した。
◎：−１０以上かつ１０未満、
○：−３０以上かつ−１０未満または１０以上かつ３０未満、
△：−５０以上かつ−３０未満または３０以上かつ５０未満、
×：−５０未満または５０以上。
The value of the end point width “hardness” − “+ 20 second hardness” was evaluated as follows.
A: -10 or more and less than 10,
○: -30 or more and less than -10 or 10 or more and less than 30
Δ: -50 or more and less than -30 or 30 or more and less than 50,
X: Less than -50 or 50 or more.
ヒートショック試験
牛乳瓶にホイップ前の水中油型乳化油脂組成物を約１５０ｇ入れ、２５℃の恒温槽に１時間入れ、その後、５℃の恒温槽に６時間保存した。保存後、粘度を評価した。
Ｂ型粘度計…Ｎｏ.３ローター スピード３０にて５分後の粘度を測定した。または、５分以内で４０００ｍＰａ・ｓ以上になった場合にはその時間を示した（表では括弧を付して時間を示した）。次の通り評価した。
◎：５分間測定可能、
○：５分以内で４０００cp以上、
×：固化（測定不可）。
Heat shock test About 150 g of the oil-in-water emulsified oil / fat composition before whipping was put in a milk bottle, placed in a thermostatic bath at 25 ° C. for 1 hour, and then stored in a thermostatic bath at 5 ° C. for 6 hours. After storage, the viscosity was evaluated.
B-type viscometer: No. 3 rotor The viscosity after 5 minutes was measured at a rotor speed of 30. Or when it became 4000 mPa * s or more within 5 minutes, the time was shown (in the table | surface, the time was attached | subjected with the parenthesis). The evaluation was as follows.
: Measurable for 5 minutes,
○: 4000 cp or more within 5 minutes,
X: Solidified (impossible to measure).
液状安定性評価法
液状安定性は、「１００ｃｃビーカーに５０ｇの起泡性水中油型乳化油脂組成物を入れた後、それを直径４ｃｍのプロペラで２５０ｒｐｍの条件で攪拌し、その流動性が無くなるまでに要する時間」で評価した。評価は次の通りとした。
◎：２０分以上、
○：２０分未満かつ１０分以上、
×：１０分未満。
Liquid Stability Evaluation Method Liquid stability is as follows: “After adding 50 g of a foamable oil-in-water emulsified oil / fat composition to a 100 cc beaker, it is stirred with a propeller having a diameter of 4 cm at 250 rpm, and its fluidity is lost. It was evaluated by "time required to complete". Evaluation was as follows.
◎: 20 minutes or more,
○: Less than 20 minutes and 10 minutes or more,
X: Less than 10 minutes.
口溶け評価
専門パネラー５名により、ホイップクリーム（１０分立て）を実際に食して口溶けを評価した。
５…非常に良好
４…良好
３…普通
２…やや悪い
１…悪い
Mouth melting evaluation panelists evaluated the mouth melting by actually eating whipped cream (10 minutes).
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad
上記評価結果を表３、表４に示した。表３、表４の結果から、本発明のホイップクリーム用油脂組成物から製造される水中油型乳化油脂組成物が、ホイップクリーム製造時の口融けにおいてバランスのとれた優れた組成物であることがわかる（実施例１〜８）。
一方、第二油脂を含まない油脂組成物を用いたホイップクリーム用油脂組成物は、ヒートショック耐性を示さず、液状安定性が悪かった（比較例２）。また、ベヘン酸量が７．５質量％を超える場合にはヒートショック耐性は優れるが、口溶けが悪く（比較例１）、ベヘン酸量が０．５質量％未満の場合にはヒートショック耐性が大きく低下し、液状安定性が悪かった（比較例３）。第１油脂が５０質量％未満である場合にはヒートショック耐性は優れるが、ホイップ時間が短く、終点幅が狭かった（比較例４）。パーム系油脂がパーム分別中融点部である場合には、口溶けに優れるが、ホイップ時間が短く、終点幅が狭く、液状安定性が悪く、ヒートショック耐性が大きく低下した（比較例５）。
The evaluation results are shown in Tables 3 and 4. From the results of Tables 3 and 4, the oil-in-water emulsified oil / fat composition produced from the oil / fat composition for whipped cream of the present invention is an excellent composition that is well-balanced in melting at the time of whipped cream production. (Examples 1-8).
On the other hand, the oil / fat composition for whipped cream using the oil / fat composition not containing the second oil / fat did not exhibit heat shock resistance and the liquid stability was poor (Comparative Example 2). Moreover, when the amount of behenic acid exceeds 7.5% by mass, the heat shock resistance is excellent, but the mouth melt is poor (Comparative Example 1), and when the amount of behenic acid is less than 0.5% by mass, the heat shock resistance is excellent. The liquid stability was greatly reduced and the liquid stability was poor (Comparative Example 3). When the first fat was less than 50% by mass, the heat shock resistance was excellent, but the whip time was short and the end point width was narrow (Comparative Example 4). When the palm-based fat / oil is a palm fractionation middle melting point, it is excellent in melting in the mouth, but the whip time is short, the end point width is narrow, the liquid stability is poor, and the heat shock resistance is greatly reduced (Comparative Example 5).
Claims (10)
(1)パーム系油脂のエステル交換分別油である、融点が２０〜４０℃の第一油脂、ただし前記パーム系油脂にパーム核由来の油脂は含まれない、及び
(2)ベヘン酸を構成脂肪酸として含む油脂である第二油脂、
を含み、第一油脂であるパーム系油脂の量が前記組成物中の油脂全質量に基づいて５０質量％以上であり、前記ベヘン酸の量が前記組成物中の油脂全質量に基づいて０．５質量％〜７．５質量％であることを特徴とするホイップクリーム用油脂組成物。 A fat composition for whipped cream comprising at least two types of fats and oils,
(1) is a palm-based transesterification fractionated oil of fats, the melting point is not included in fat-derived palm kernel to 20 to 40 ° C. First fats, but the palm-based oil, and
(2) a second fat which is a fat containing behenic acid as a constituent fatty acid,
The amount of palm-based fat that is the first fat is 50% by mass or more based on the total fat mass in the composition, and the amount of behenic acid is 0 based on the total fat mass in the composition. An oil / fat composition for whipped cream, characterized by being from 5% by mass to 7.5% by mass.
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| JP6387628B2 (en) * | 2014-03-05 | 2018-09-12 | 株式会社カネカ | Foamable oil-in-water emulsified oil composition |
| JP6685798B2 (en) * | 2015-03-30 | 2020-04-22 | 株式会社カネカ | Oil and fat composition for filling and / or topping, water-in-oil emulsion oil and fat composition for filling and / or topping, and food containing the water-in-oil emulsion oil and fat composition |
| JP6072331B2 (en) * | 2015-05-01 | 2017-02-01 | 太陽油脂株式会社 | Fat composition for home use margarine production |
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| US20120196000A1 (en) * | 2010-09-10 | 2012-08-02 | Kaneka Corporation | Production method for trisaturated fatty acid glyceride containing oil composition |
| JP5745804B2 (en) * | 2010-09-22 | 2015-07-08 | 太陽油脂株式会社 | Oil composition for whipped cream |
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