JP6571933B2 - Oil composition for butter cream and butter cream using the same - Google Patents

Description

  The present invention relates to an oil / fat composition for butter cream used as a raw oil / fat blended in butter cream and a butter cream using the same.

  Butter cream is required to have foaming properties and dispersibility during creaming as physical properties, liquid retention when liquid sugar is added, good mouthfeel as texture, and good flavor release as flavor . In addition, trans-type fatty acids are said to increase the risk of arteriosclerosis, and considering that there are concerns about the impact on health, it is desired that the raw fats and oils for butter cream have a low amount of trans-acid. Yes.

  In addition, from the time of manufacture to use, the shape of the butter cream does not easily collapse due to high temperature and time, and the stain of liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride and triunsaturated triglyceride due to high temperature and time. There are also demands for less stock and less change in hardness even if raw oils are stored for a long time.

  Conventionally, as a butter cream, an oil and fat composition having a specific range of triglyceride composition and specific fatty acid content has been proposed, and as a specific example, an oil and fat obtained by random transesterification of an oil and fat composition containing lauric oil and fat is used. (Patent Documents 1 to 5).

International Publication No. 2012/121010 JP 2011-160745 A Japanese Patent Laid-Open No. 2005-60614 JP 2008-142012 A JP 2009-232738 A

  However, since the techniques described in Patent Documents 1 to 3 contain a large amount of lauric acid in transesterified oils and fats, when used as a butter cream, the shape collapses due to high temperature and time, and the shape retention is not satisfactory. In addition, liquid oil may ooze out due to high temperature or aging, and there is a problem of poor storage stability.

  Although the technique described in Patent Document 4 uses extremely hardened transesterified oils and fats, in this case, although shape retention is obtained, melting in the mouth is not satisfactory.

  The technique described in Patent Document 5 uses a transesterified oil and fat mainly composed of palm-based oil and fat, but in this case, a change in physical properties over time is large, and a product that dissolves well in the case of long-term storage is obtained. There was a problem that I could not.

  The present invention has been made in view of the circumstances as described above, has little shape collapse due to high temperature and aging, has excellent shape retention, has little liquid oil oozing due to high temperature and aging, and can be stored for a long time. Butter with low trans-acid content with little change in hardness of plastic oil and fat, good mouth-melting, good foaming and dispersibility during creaming, good liquid retention when liquid sugar is added, flavor release An object of the present invention is to provide an oil and fat composition for butter cream capable of obtaining a cream and a butter cream using the same.

  In order to solve the above-described problems, the fat composition for butter cream of the present invention has a lauric acid content (A1) in which the content of lauric acid in the total constituent fatty acids is 30% by mass or more and 5% by mass or less to less than 30% by mass. And the fats and oils containing transesterified fats and oils (A) with more than 70 mass% and 95 mass% or less of palm-type fats and oils (A2) whose fatty acid content of 16 or more carbon atoms in all the constituent fatty acids is 35 mass% or more are contained. The total amount of fat and oil is the total ratio of 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids. 30 to 65% by mass of disaturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.25 to 1 2. The proportion of triglycerides having a total carbon number of 40 to 48 of the constituent fatty acid is 5.0 to 30% by mass with respect to the total amount of fat and oil, and the amount of trans acid is 0.1 to 3% by mass with respect to the total amount of fat and oil. It is characterized by.

  The butter cream of the present invention is characterized in that it contains the oil composition for butter cream.

  According to the present invention, there is little shape deformation due to high temperature or aging, excellent shape retention, little oozing of liquid oil due to high temperature or aging, little change in the hardness of plastic fat even after long-term storage, and mouth melting A butter cream having a low amount of trans acid can be obtained which is good and has good foaming and dispersibility during creaming, liquid retention when liquid sugar and the like are added, and flavor release.

The present invention is described in detail below.
1. Fat and fat composition for butter cream In the present invention, the triglyceride in fat and oil has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it.

  As unsaturated fatty acid U, myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The fats and oils used in the fat and oil composition for butter cream according to the present invention include trisaturated triglycerides in which saturated fatty acids S are bonded to all of the first, second, and third positions, and two molecules of saturated fatty acids S in one molecule of glycerol. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1-position and the 3-position and an unsaturated fatty acid U is bonded to the 2-position And an asymmetric triglyceride (SSU) having a saturated fatty acid S bonded to the 2-position and an unsaturated fatty acid U bonded to the 3-position. It also contains 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol, and unsaturated fatty acid U is bonded to all of the 1st, 2nd and 3rd positions. Contains unsaturated triglycerides.

  The fat and oil composition for butter cream of the present invention contains 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U), and 3 saturated fatty acids (S) as constituent fatty acids. The total ratio with 3 saturated triglycerides is 30-65 mass% with respect to fats and oils whole quantity, Preferably it is 30-60 mass%, More preferably, it is 35-60 mass%, More preferably, it is 35-55 mass%. Within this range, the creaming characteristics during the production of butter cream are good, and the liquid oil can be prevented from oozing out due to high temperature and time. When the total ratio is 30% by mass or more, the amount of solid fat is sufficient, creaming property is improved, and oozing of liquid oil can be suppressed, and when it is 65% by mass or less, creaming characteristics, particularly at the initial stage of creaming. It has good dispersibility and can be creamed in a short time.

  The butter cream fat composition of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides, preferably 0.25 to 1.2, preferably 0.25 to 1.0. Within this range, the creaming characteristics of the butter cream using the same is good, and the change in the hardness of the plastic fat is small even after long-term storage. When this mass ratio is 0.25 or more, the precipitation of crystals is too fast and is excessively kneaded by a manufacturing machine, and it is suppressed from becoming too soft when used as a plastic oil and fat, and the dispersibility during creaming is improved. When this mass ratio is 1.2 or less, the initial dispersibility during creaming is good and creaming can be performed in a short time, and when margarine or the like is produced as a plastic fat, margarine or the like may become hard over time. Suppressed and little change in hardness of plastic fat even after long-term storage.

  In the fat and oil composition for butter cream according to the present invention, the proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acid is 40 to 48 is 5.0 to 30% by mass, preferably 5.0 to 25% by mass with respect to the total amount of oil and fat. is there. Within this range, the butter cream using the same has good melting and flavor release and good dispersibility during creaming. When this proportion is 5.0% by mass or more, melting in the mouth and flavor release are good, and when it is 30% by mass or less, dispersibility during creaming is good.

  And the fats and oils composition for butter creams of this invention is characterized by containing the transesterified fats and oils (A) which are transesterified fats and oils of the below-mentioned lauric fats and oils (A1) and palm fats and oils (A2). By using this transesterified oil (A) as a raw material and mixing it with other oils and fats, adjusting the triglyceride composition of the oils and fats within the above range, there is little shape collapse due to high temperature and time, and excellent shape retention. Liquid oil oozes out over time, plastic oils and fats change little after long-term storage, melt well in the mouth, foaming and dispersibility during creaming, and when liquid sugar is added Butter cream with good liquid retention and flavor release and low trans acid content can be obtained. The fat composition for butter cream of the present invention obtained by using the transesterified fat (A) as a raw material can prepare a plastic fat having plasticity in a wide temperature range from a low temperature to a high temperature. Good compatibility with other oils and fats, improving various physical properties as described above, texture, creaming, and flavor characteristics. For example, hardening with only hard oils and fats is suppressed. A plastic oil and fat having excellent stability with little change in hardness during storage can be prepared.

  Trans fatty acids are said to increase the risk of arteriosclerosis, and considering the concern about health effects, the fat composition for butter cream according to the present invention has a trans acid content relative to the total fat content. 0.1 to 3% by mass.

  It is preferable that the ratio of 3 saturated triglycerides is 5 to 45 mass% with respect to fats and oils total amount of the fat and oil composition for butter creams of this invention which has the above structures. If it is within this range, the butter cream using this will have good shape retention and mouth melting. When the proportion of the 3 saturated triglycerides is 5% by mass or more, the shape retention of the butter cream is particularly good, and when it is 45% by mass or less, the mouth melt is good.

  The fat and oil composition for butter cream of the present invention has a mass ratio of 2 saturated triglycerides and 3 saturated triglycerides to 3 saturated triglycerides (2 saturated triglycerides + 3 saturated triglycerides / 3 saturated triglycerides) of 1.2 to 7. It is preferable. Within this range, the butter cream melts well.

  The fat composition for butter cream according to the present invention preferably has a mass ratio (2 saturated triglycerides / 3 saturated triglycerides) of 2 saturated triglycerides and 3 saturated triglycerides to 0.4 to 4.5. Within this range, the butter cream has good shape retention.

(Transesterified oil (A))
The transesterified oil and fat (A) used as a raw material in the fat and oil composition for butter cream of the present invention is a lauric fat and oil (A1) having a lauric acid content of 30% by mass or more in the total constituent fatty acids and the total constituent fatty acids. It is transesterified oil and fat with palm-type fat and oil (A2) whose content of fatty acid having 16 or more carbon atoms is 35% by mass or more.

  The transesterified oil (A) was obtained by transesterification of 5% by mass or more and less than 30% by mass of the lauric oil / fat (A1) and more than 70% by mass to 95% by mass or less of the palm oil / fat (A2). It is. Preferably, it is obtained by transesterification of 10% by mass or more and less than 30% by mass of lauric oil (A1) and more than 70% by mass of palm oil (A2) 90% by mass, and more preferably, It is obtained by transesterification of 10 to 28% by mass of lauric oil (A1) and 72 to 90% by mass of palm oil (A2). By using lauric oil (A1) and palm oil (A2) in this mass range, there is little shape collapse due to high temperature and aging and excellent shape retention, and there is little oozing of liquid oil due to high temperature and aging. Transformers with little change in hardness of plastic oils and fats even after long-term storage, good foaming and dispersibility during creaming, liquid retention when liquid sugar is added, and flavor release are also good. A butter cream with a low acid amount can be obtained. In particular, when the amount of lauric fat (A1) added is less than 30% by mass, the shape retention of the butter cream is good and the liquid oil can be prevented from oozing out due to high temperature and time. There is little change in hardness.

  In particular, the shape retention is good, the liquid oil can be prevented from oozing out at high temperatures and over time, and the butter cream can be obtained with little change in the hardness of the plastic oil even after long-term storage. Considering the point that creamering properties, liquid retention, flavor release are good, and a butter cream with a small amount of trans acid can be obtained, the transesterified oil (A) has 12 to 14 carbon atoms in all the constituent fatty acids. It is preferable that content of a saturated fatty acid is 7-20 mass%. Moreover, it is preferable that content of C18 unsaturated fatty acid in all the constituent fatty acids is 18-40 mass%.

  In the transesterified oil (A), the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is preferably 40 to 60% by mass.

  And it is preferable that the iodine value of transesterified fats and oils (A) is 20-45. Within this range, compatibility with other fats and oils is good, and it is easy to become nuclei with respect to other fats and oils, so that nucleation can be induced, and as a result solidification can be prevented from being delayed. Improved butter cream with excellent stability, with less oily bleed out due to high temperature and aging, and less change in hardness during long-term storage. can do. When the iodine value is 20 or more, the compatibility with other fats and oils is good, and various physical properties as described above, creaming, texture, and flavor are improved. For example, hardening with only hard fats and oils is suppressed. In addition, it is possible to suppress the oozing of liquid oil due to high temperature and aging and the change in hardness during long-term storage. If the iodine value is 45 or less, it tends to be a nucleus for other fats and oils, and can induce nucleation and consequently delay the solidification. As a result, various physical properties as described above, creaming In addition, the texture and flavor characteristics are improved, and for example, it is possible to suppress oozing out of liquid oil due to high temperature and aging and change in hardness during long-term storage.

  In addition to the above, in consideration of various physical properties as described above, creaming, texture, and flavor characteristics, the lauric oil (A1) and palm oil (A2) are included in the mass range described above. The transesterified oil (A) obtained by transesterification with the following is preferable.

  It is preferable that the ratio in the composition of the triglyceride whose total carbon number of a constituent fatty acid is 40-46 is 5-40 mass%, and it is more preferable that transesterified oil (A) is 10-40 mass%. More preferably, it is 10-35 mass%. Within these ranges, the butter cream melts well and is compatible with other fats and oils.

  The transesterified oil (A) is a mass of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The ratio (SUS / SSU) is preferably 0.45 to 0.55. Since crystallinity improves by this, compatibility is good when it mixes with other fats and oils, plasticity is good when it is made into plastic fats and oils, and it can also control that liquid oil oozes out by high temperature and time.

  The transesterified oil / fat (A) has a mass ratio of lauric acid to stearic acid (lauric acid / stearic acid) in the total constituent fatty acids of triglycerides, preferably 0.2 to 0.7, more preferably 0.00. The ratio of the amount of unsaturated fatty acids having 4 to 0.6 and the amount of unsaturated fatty acids having 18 carbon atoms to the amount of saturated fatty acids having 18 carbon atoms (C18 unsaturated fatty acid amount / C18 saturated fatty acid amount) is preferably 0.5 to 4. 0, more preferably 1.0 to 2.0. Within this range, the butter cream has good shape retention.

  The transesterified oil (A) preferably has an SFC of 55 to 80% at 5 ° C. Within this range, liquid oil oozes out at high temperatures and over time and changes in hardness during long-term storage can be suppressed, and the stability is excellent. Moreover, it is preferable that SFC in 35 degreeC is 15% or more, and it is more preferable that it is 15-30%. Within this range, the butter cream has good shape retention. In addition, SFC of 5 degreeC and 35 degreeC can be measured by the "2.2.9-2003 solid fat content (NMR method)" of the standard fats-and-oils analysis test method (Japan Oil Chemical Society).

(Laurin oil (A1))
The lauric fat (A1) that is the raw material of the transesterified fat (A) as described above has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 45% by mass in the total constituent fatty acids. 50% by mass. Examples of such lauric fats and oils (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Good. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil (A) can be easily obtained. In the case of hydrogenated oil, the content of trans acid may increase depending on the amount of hydrogen added, so when using hydrogenated oil, select from partially hardened oil, low-temperature hardened oil, or fully hydrogenated extremely hardened oil as appropriate. It is preferable.

  The lauric oil (A1) preferably has an iodine value of 2 or less. When lauric fats and oils (A1) having an iodine value of 2 or less are used, the transesterified fats and oils (A) are easily crystallized and solidified when mixed with other fats and oils, improve the shape retention of butter cream and dissolve in the mouth. Good butter cream. Moreover, there is little possibility of the production of trans acid. As the lauric oil (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

(Palm oil and fat (A2))
Examples of palm-based fats and oils (A2) having a fatty acid content of 16 or more carbon atoms in all constituent fatty acids of 35% by mass or more include palm oil, palm fractionated oil, hardened oils thereof, transesterified oils and fats, etc. May be used alone or in combination of two or more. As palm fractionation oil, a hard part, a soft part, a middle melting point part, etc. can be used. When using hardened oil as palm oil fat (A2), although partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, extreme hardened oil is especially preferable.

  Palm oil and fat (A2) preferably has an iodine value of 30 to 55. Within this range, the shape retention of the butter cream can be improved without reducing the melting of the mouth. Palm oils and fats (A2) having an iodine value of 30 to 40 are more preferable because of long-term shape retention.

  It is preferable that palm oil fat (A2) contains 5 to 45 mass% of extremely hardened oil, and it is more preferable to contain 20 to 45 mass%. When the extremely hardened oil is contained within this range, it is possible to suppress a change in the hardness of the plastic fat during long-term storage and to obtain a product with good butter cream shape retention.

  The fat composition for butter cream according to the present invention uses a lauric fat (A1) having an iodine value of 2 or less, and a palm fat (A2) having an iodine value within the above range. Thus, the shape retention is improved without lowering the melting of the mouth, and the iodine value of the transesterified fat (A) using the lauric fat (A1) and the palm fat (A2) whose iodine value is within these ranges. As a butter cream, it is excellent in compatibility with other fats and oils by setting the oil content to 20 to 45, and is excellent in stability, such as exudation of liquid oil due to high temperature and aging, and little change in hardness during long-term storage. An oil composition for butter cream having good overall physical properties, creaming, texture and flavor characteristics can be obtained.

  In the transesterification reaction between the lauric fat (A1) and the palm fat (A2), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid. Among the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

  When using a chemical catalyst for the transesterification reaction, the catalyst is added at 0.05 to 0.15% by mass of the oil lipid amount, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the lauric fat (A1) and the palm fat (A2) is completed in an equilibrium state, and the transesterified fat (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils (A1), the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm oils and fats (A2), and completion of transesterification were confirmed by gas chromatography. can do.

(Oil and fat (B))
The fat and oil composition for butter cream according to the present invention includes, in particular, a transesterified fat and oil (A) as described above, a triglyceride having a total fatty acid number of 46 and a triglyceride having a total carbon number of 48. It is preferable to contain the fats and oils (B) whose total ratio is 1-25 mass%.

  By mixing these specific transesterified fats and oils (A) and fats and oils (B), and adjusting each composition of the above-mentioned triglycerides of the fat and oil composition for butter cream within the scope of the above-mentioned present invention, The shape of the oil does not collapse and the shape retention is excellent, the liquid oil does not bleed due to high temperatures and aging, the hardness of the plastic oil does not change even after long-term storage, the mouth melts well, and foaming during creaming Properties, dispersibility, liquid retention when liquid sugar and the like are added, and flavor release are good, and a butter cream with a small amount of trans acid can be obtained. When the fats and oils (B) in which the total ratio of the triglycerides having 46 total carbon atoms of the constituent fatty acids and the triglycerides having 48 total carbon atoms of the constituent fatty acids is 1 to 25% by mass is used, Since it is easy to adjust each composition of the above-mentioned triglyceride of the fat and oil composition for butter cream within the scope of the above-mentioned present invention and has good compatibility with the transesterified fat and oil (A), it has been described above. Such as butter cream with excellent stability with little exudation of liquid oil due to high temperature and aging and less change in hardness of plastic fat during long-term storage Can be obtained.

  Oil and fat (B) is a mass ratio (SUS) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U). / SSU) is preferably 0.1 to 1.6. Within this range, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the fat composition for butter cream obtained by mixing with the transesterified fat (A). ) Can be adjusted to 0.25 to 1.2.

  Examples of the fats and oils (B) include palm-based fats and oils, transesterified fats and oils of palm fractionated soft oil, lard, milk fat, coconut oil, palm kernel oil, fractionated oils thereof, partially hardened oil, rapeseed partially hardened oil, and the like. May be used alone or in combination of two or more. Among these, it is preferable to use at least one fat selected from palm-based fats and oils, transesterified fats and oils of palm fractionated soft oil, and lard.

  Examples of the palm oil and fat include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a middle melting point part, etc. can be used.

  In particular, palm oils and fats are preferably palm oils and fats having an iodine value of 45 to 65 from the viewpoint of melting in the mouth and compatibility. Examples of such palm oils and fats include palm oil and palm fractionated soft oil (palm olein). , Palm fractionation middle melting point oil and the like.

  Among them, from the point that compatibility is particularly good, together with palm-based fats and oils having an iodine value of 45 to 65, the transesterified fat of palm fractionated soft oil is used, and the ratio of the transesterified fat and palm-based fat and oil of palm fractionated soft oil Lard is used together with palm-based fats and oils having an iodine value of 45 to 65 at a mass ratio of 1: 0.1 to 5, and the ratio of lard to palm-based fats and oils is 1: 0.05 to 5 at a mass ratio. It is possible to use a transesterified oil and lard of a palm fraction soft oil together with a palm oil and fat having an iodine value of 45 to 65, and the ratio of the transesterified fat and lard of the palm fraction soft oil to lard and the palm oil and fat is 1 by mass ratio. : 0.1 to 7: 0.1 to 12 is preferable. When the ratio of each fat / oil is within this range, the fat / oil (B) itself has good compatibility, and the compatibility of the entire fat / fat composition for butter cream is particularly good.

  In the fat and oil composition for butter cream of the present invention, the addition amount of the transesterified fat and oil (A) is preferably 5 to 65% by mass and the addition amount of the fat and oil (B) is 35 to 95% by mass with respect to the total amount of the fat and oil. .

(Liquid oil (C) and extremely hardened oil (D))
The fat and oil composition for butter cream of the present invention can also be obtained by mixing the liquid oil (C) with the transesterified fat and oil (A) as an essential component. By using liquid oil (C) together with transesterified fats and oils (A) and fats and oils (B), each composition of the aforementioned triglycerides of the fat and oil composition for butter cream can be adjusted within the scope of the present invention described above. it can. In addition, by using the transesterified oil (A), liquid oil containing low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides derived from the liquid oil (C) can stain from butter cream at high temperatures and over time. Can be suppressed.

  Liquid oil (C) is an oil and fat that exhibits a fluid state at 5 ° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. Or two or more of them may be used in combination.

  As for the addition amount of liquid oil (C), 5-40 mass% is preferable with respect to fats and oils whole quantity.

  The fat and oil composition for butter cream of the present invention can also be obtained by mixing the extremely hardened oil (D) of vegetable oil and fat with the transesterified fat and oil (A) as an essential component. By using the extremely hardened oil (D) of the vegetable oil together with the transesterified oil (A), the oil (B), etc., each composition of the aforementioned triglyceride of the oil composition is adjusted within the scope of the present invention. be able to.

  Examples of the extremely hardened oil (D) include palm core hardened oil, palm extremely hardened oil, palm extremely hardened oil, rapeseed extremely hardened oil and the like. These may be used alone or in combination of two or more. May be.

  The addition amount of the extremely hardened oil (D) is preferably 30% by mass or less with respect to the total amount of fats and oils. In particular, when an extremely hardened oil having a melting point of 50 ° C. or higher is used, it is preferably 5% by mass or less with respect to the total amount of fats and oils because melting in the mouth becomes good. Moreover, when using together with liquid oil (C), 50 mass% or less is preferable in total of liquid oil (C) and extremely hardened oil (D) with respect to fats and oils whole quantity.

  In the above, the fractionation, hardening reaction, and transesterification of the fats and oils used in the butter cream fat and oil composition of the present invention can be performed by the following methods.

  Oils and fats can be fractionated by dry fractionation, solvent fractionation, or surfactant (emulsification) fractionation, and these can be performed singly or in combination of two or more.

  In the dry fractionation, the dissolved fats and oils can be gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part and liquid part can be separated by filtration. In dry fractionation, fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multistage fractionation in which the temperature is lowered stepwise.

  Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After the crystal is sufficiently grown, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain the liquid oil part as a fractionated oil.

  In surfactant (emulsification) fractionation, oil and fat are dissolved, cooled and crystallized, and then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets. It can be separated into three layers of a solid fat and aqueous solution suspension and an excess aqueous solution to obtain a fractionated oil.

  The fat and oil curing reaction is carried out by adding hydrogen to the fat and oil using a catalyst such as a nickel catalyst in accordance with a conventional method, proceeding the reaction while heating and stirring, and adding hydrogen to the double bond portion of the unsaturated fatty acid constituting the triglyceride. This can be done by combining and saturating. At this time, fats and oils having the required hardness can be obtained by controlling the pressure, temperature, time, and catalyst.

  The transesterification of fats and oils is an operation to change the position of the fatty acid bound to glycerol of triglyceride in which three molecules of fatty acid are bound to one molecule of glycerol and the type of fatty acid. It can be carried out by a chemical transesterification reaction carried out using the above chemical catalyst, an enzymatic transesterification reaction using lipase or the like as a catalyst, and the like.

(Sorbitan fatty acid ester, polyglycerin fatty acid ester)
In a preferred embodiment, the fat and oil composition for butter cream according to the present invention further includes a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more and a polyglycerin that raises the solidification start temperature of palm oil by 1.0 ° C. or more. Contains at least one selected from fatty acid esters.

  These sorbitan fatty acid esters and polyglycerol fatty acid esters increase the solidification start temperature of palm oil by 1.0 ° C. or higher, preferably 1.5 ° C. or higher, more preferably 2.0 to 4.0 ° C.

  By using at least one selected from such sorbitan fatty acid esters and polyglycerin fatty acid esters, crystallization of fats and oils is promoted under rapid cooling conditions during the production of plastic fats and oils using the fat and oil composition for butter cream of the present invention. Is done. Therefore, it is well kneaded in a production machine, further improves plasticity, improves creaming characteristics, particularly initial dispersibility during creaming, and can perform creaming in a short time.

  The solidification start temperature of the palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, sorbitan fatty acid ester or 0.5 part by mass of polyglycerin fatty acid ester is added to 100 parts by mass of palm oil, cooled at a rate of 10 ° C per minute from 80 ° C, and the solidification start temperature can be measured. .

  The sorbitan fatty acid ester is preferably 80% by mass or more, more preferably 90% by mass or more, of palmitic acid and stearic acid in the total constituent fatty acids. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. If the mass ratio of palmitic acid and stearic acid is in this range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.

  Here, the mass ratio of palmitic acid and stearic acid was determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)). )).

  The sorbitan fatty acid ester preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, a commercially available product can be used as the sorbitan fatty acid ester. Examples thereof include S-320YN, Poem S-60V, and Solman S-300V manufactured by Riken Vitamin Co., Ltd.

  The polyglycerin fatty acid ester preferably has an HLB value of 1 to 7, more preferably 1 to 6. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  In the present invention, a commercially available polyglycerin fatty acid ester can be used. For example, SY glister PS-3S, SY glister PS-5S, SY glister THL-50, SY glister HB-750, SY glister DDB-750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. Ester B-70D etc. are mentioned.

  The content of the sorbitan fatty acid ester or polyglycerin fatty acid ester is preferably 0.05 to 6.0% by mass, more preferably 0.1 to 5.0% by mass, and more preferably 0.1% to 5.0% by mass with respect to the total amount of oil and fat. Preferably it is 0.2-4.0 mass%. When the sorbitan fatty acid ester and the polyglycerin fatty acid ester are used in combination, the total amount thereof is preferably within this range. If this content is within this range, the creaming characteristics are improved, the initial dispersibility at the time of creaming is particularly good, and the creaming can be performed in a short time, and the expression of the flavor without feeling the miscibility by the emulsifier. A good butter cream can be obtained.

2. Butter cream The butter cream of the present invention can be prepared by preparing a plastic fat containing the fat composition for butter cream of the present invention in the oil phase, and using the plastic fat as a raw material.

  This plastic fat contains the fat composition for butter cream of the present invention in the oil phase. As content of the oil-fat composition for butter creams of this invention in a plastic oil-fat, Preferably it is 50-100 mass%, More preferably, it is 70-100 mass%.

  This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60-99.4% by mass, Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned. Here, the margarines correspond to margarine or fat spread of Japanese agricultural and forestry standards.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  This plastic oil and fat may contain conventionally known components in addition to water. Known ingredients include, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, fragrances, emulsifiers and the like. Examples of milk include milk. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Examples of the saccharide include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starches, starch degradation products, polysaccharides and the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. As the emulsifier, in addition to the aforementioned sorbitan fatty acid ester and polyglycerin fatty acid ester, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples include sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like, and they can be added within a range not impairing the effects of the present invention.

  This plastic fat can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase and the aqueous phase containing the fat composition for butter cream of the present invention are appropriately heated, mixed and emulsified, and then combined, a perfector, a botter, a nexus, etc. It can be quenched and kneaded with a cooling mixer. In a form that does not contain an aqueous phase, after heating the oil phase containing the butter cream fat composition of the present invention, it can be rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, bottor, or nexus. it can. After quenching with a cooling mixer, aging (tempering) may be performed as necessary.

  The butter cream of the present invention is foamed by adding a plastic fat or oil containing the fat or oil composition for butter cream of the present invention such as margarine or shortening, and a taste component such as a sugar as required. A foamed product is blended with a taste component such as sugar.

  Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by aeration using an electric or manual whisk until the specific gravity becomes moderately light. The specific gravity of the butter cream of the present invention is preferably 0.8 or less, more preferably 0.3 to 0.7.

  Taste ingredients to be blended in the butter cream of the present invention include sugar, dairy products, eggs, fruit, fruit juice, jam, cacao and cacao products, nut paste, spices, coffee and coffee products, acidulants, seasonings, A fragrance | flavor etc. are mentioned. The sugar may be liquid sugar, powdered sugar, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose etc.), disaccharide (lactose, sucrose, maltose, trehalose etc.), oligosaccharide, Examples thereof include sugar alcohol, starch, starch degradation product, polysaccharide, starch syrup, and isomerized liquid sugar. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of eggs include whole egg, egg yolk, egg white, and processed egg.

  When blending a taste ingredient or other ingredients in the butter cream, these blending amounts can be blended without particular limitation within the range of blending in the butter cream. When a saccharide is blended in the butter cream of the present invention, it can be blended within a range of 10 to 200 parts by mass with respect to 100 parts by mass of the plastic fat and oil. Therefore, a savory butter cream can be easily produced.

  The butter cream of the present invention can be suitably used for bread, confectionery, cakes, etc. for nappe, filling, sand, pouring, topping and the like.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
(1) Measuring method (oil composition)
The total ratio of 2 saturated triglycerides and 3 saturated triglycerides, the content of 3 saturated triglycerides, the mass ratio of 2 saturated triglycerides and 3 saturated triglycerides and 3 saturated triglycerides, and the mass ratio of 2 saturated and 3 saturated triglycerides is , "2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)" and "Temporary 7-2003 2-position fatty acid composition" of gas chromatographic method (standard oil and fat analysis test method (Japan Oil Chemists' Society)) )) And obtained by calculation using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) was determined by “2.4.2.2” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). -1996 fatty acid composition (FID temperature rising gas chromatograph method) "and" temporary 7-2003 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

  The triglyceride content in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is determined according to “2.4.6.1-1996 triacylglycerol composition according to gas chromatographic method (standard oil analysis test method (Japan Oil Chemical Society)) ( Gas chromatograph method))).

  The mass ratio (POP / PPO) of 1,3-dipalmitoyl-2-oleoylglycerin (POP) and 1,2-dipalmitoyl-3-oleoylglycerin (PPO) shown in Tables 9 to 14 is as described above. It measured by the same method.

The amount of trans acid was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis method (Japan Oil Chemists' Society)).
(Transesterified oil (A))
The iodine value was measured by “2.3.4.1-1996 Iodine value (Wyeth-cyclohexane method)” of the standard oil analysis method (Japan Oil Chemists' Society).

  Ratio of saturated fatty acid having 14 to 16 carbon atoms, ratio of saturated fatty acid having 16 to 18 carbon atoms, ratio of unsaturated fatty acid having 18 carbon atoms, ratio of lauric acid to stearic acid in all constituent fatty acids ( The amount of lauric acid / the amount of stearic acid) is determined by gas chromatography (“2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis test method (Japan Oil Chemistry Society))). Measured with

  The triglyceride content in which the total carbon number of the constituent fatty acid is 40 to 46 was measured by the same method as the triglyceride content in which the total carbon number of the constituent fatty acid in the oil and fat composition was 40 to 48.

(Oil and fat (B))
The iodine value was measured by the same method as that for the transesterified oil (A).

  The total proportion of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is the triglyceride content having 40 to 48 total fatty acids in the oil composition. It was measured by the same method.

(2) Preparation of oil and fat composition (transesterified oil and fat 1 to 8)
Transesterified fats and oils 1 to 5 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

  Transesterified fats and oils 6 to 8 were prepared according to the production method of transesterified fats and oils 1 to 5. The transesterified fats and oils 7 were mixed at a mass ratio shown in Table 1 to perform a transesterification reaction, washed with water, dehydrated, hydrogenated, and then purified to obtain transesterified fats and oils.

The lauric fats and oils (A1) and palm fats and oils (A2) used for the transesterification reaction are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel oil: lauric acid content 45.7% by mass (iodine value 18)
Palm kernel olein: Lauric acid content 39.0% by mass (iodine value 24)
Palm oil (A2)
Palm oil: fatty acid content of C16 or higher 97.9% by mass (iodine value 53)
Palm extremely hardened oil: C7.9 or higher fatty acid content 97.9% by mass (iodine value 2)
Palm hard oil: C8.8 or higher fatty acid content 98.8% by mass (iodine value 32)
Palm soft oil: Fatty acid content of C16 or higher 97.7% by mass (iodine value 61)

  The analysis results of the obtained transesterified fats and oils 1 to 8 are shown in Table 1.

（*１はエステル交換反応後に水素添加し硬化した後の値である。）

(* 1 is the value after hydrogenation and curing after transesterification.)

(Sorbitan fatty acid esters 1, 2 and polyglycerol fatty acid esters 1, 2)
The details of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 added to the fat and oil composition for butter cream are as shown in Table 2.

  The increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerol fatty acid ester was added was measured as follows. First, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and no sample is added. Using an empty pan (reference), the solidification start temperature was measured under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, similarly, the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was not added was measured.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester are not added is the solidification start temperature of palm oil (° C.) The increase value of
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil not added with sorbitan fatty acid ester)
Increase value of solidification start temperature (° C.) = (Solidification start temperature of palm oil added with polyglycerol fatty acid ester) − (solidification start temperature of palm oil not added with polyglycerol fatty acid ester)

<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

(Oil composition)
The fats and oils including the transesterified fats and oils were mixed at the blending ratios shown in Tables 3 to 8 to obtain the fat and oil compositions of Examples and Comparative Examples. In Examples 15 to 18 and Examples 29 to 32, any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added to the oil and fat composition to obtain an oil and fat composition.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Manufacturing of margarine)

  0.2 mass part of monoglyceryl fatty acid esters are added to 82 mass parts of the fat and oil compositions for butter cream of Examples 1 to 18 and Comparative Examples 1 to 10 shown in Tables 3 to 5, and the temperature is adjusted to 70 ° C. An oil phase was obtained. On the other hand, 1.5 parts by mass of skim milk powder was added to 16.3 parts by mass of water, and heat sterilized at 85 ° C. to obtain an aqueous phase.

Next, the water phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a combinator to obtain margarine having the following blending ratio.
<Combination of margarine>
Oil and fat composition 82 parts by weight Monoglycerin fatty acid ester 0.2 parts by weight Water 16.3 parts by weight Nonfat dry milk 1.5 parts by weight

(Manufacturing of shortening)
The oil and fat compositions of Examples 19 to 32 and Comparative Examples 11 to 21 shown in Tables 6 to 8 were adjusted to 70 ° C., and then rapidly cooled and kneaded with a combinator to obtain a shortening.

The margarine and shortening were stored at 10 ° C. for 5 days, and then evaluated as follows.
[Creaming properties]
Using a tabletop mixer (Kitchen Aid), temperature-controlled margarine or shortening 500 g was creamed with a multi-blade whipper at a speed of 4, and the time until the specific gravity became lighter than 0.4 was evaluated.
Evaluation standard ◎: Within 5 minutes.
○: Over 5 minutes to 6 minutes and 30 seconds.
Δ: Over 6 minutes 30 seconds to within 8 minutes.
X: It is not lighter than more than 8 minutes or specific gravity 0.4.

[Liquid retention]
Using a tabletop mixer (Kitchen Aid), 250 g of temperature-controlled margarine or shortening was creamed for 30 seconds at a speed of 1 with a multi-blade whipper, and then 250 g of liquid sugar (BRIX67) was added. The time until lightening was evaluated.
Evaluation standard ◎: Within 5 minutes.
○: Over 5 minutes to 6 minutes and 30 seconds.
Δ: Over 6 minutes 30 seconds to within 8 minutes.
X: It is not lighter than 8 minutes or specific gravity 0.6.

[Dispersibility]
The time during which the margarine or shortening lump disappeared during the creaming test was visually evaluated.
Evaluation criteria A : Within 20 seconds.
○: Over 20 seconds and within 40 seconds.
Δ: Over 40 seconds and within 1 minute.
×: Over 1 minute.

[Shape retention]
The butter cream obtained in the liquid retention test was put into a squeeze bag, and 15 g was squeezed into a plastic cup container with a chrysanthemum die and visually evaluated for mold retention when stored in a thermostatic bath at 35 ° C. for 3 days.
Evaluation criteria A : No change in shape.
○: There is a slight change in the shape.
Δ: Shape collapse
X: There are many shape collapses.

[Breaking out]
The butter cream obtained in the liquid retention test was put in a squeezed bag, and 15 g of the chrysanthemum-shaped mouthpiece was squeezed into a plastic cup container, and the oozing of the liquid oil when stored in a thermostatic bath at 35 ° C. for 3 days was visually evaluated.
Evaluation criteria A : No oozing out.
○: Slightly oozing
Δ: There is a oozing.
X: There are many oozes.

[Change in hardness over time]
Margarine or shortening was put into a cylindrical container, and the hardness when cut with a spatula and stored at 15 ° C. for 2 to 30 days was measured using a penetrometer so that the surface was flat. Set the tip of the conical cone adapter of AOCS official method Cc16-60 in contact with the margarine or shortening surface and set the penetro value to 10 times the approach distance (mm) when dropped for 5 seconds. It was. The change rate of hardness between the 30th day and the 2nd day ((| Penetro value on the 30th day−Penetro value on the second day |) / Penetro value on the 2nd day × 100) Evaluated by criteria.
Evaluation criteria ◎: Less than 15% ○: 15% or more and less than 25% △: 25 or more and less than 35% ×: 35% or more

[Melting mouth]
About the melt | dissolution of the butter cream obtained by the said liquid retention test, it evaluated on the following references | standards by 10 panels.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Flavor release]
Milk-flavored butter cream was prepared with the following composition, and the flavor release of the milk flavor was evaluated by the following criteria by 10 panelists, and the average score was evaluated.
<Butter cream formulation>
Margarine (above) 250 parts by weight Liquid sugar 250 parts by weight Milk flavor 0.2 parts by weight
Evaluation criteria Score 4 points: Flavor release is very fast and feels strong. 3 points: Flavor release is fast and feels strong.
2 points: Flavor release is slightly slow and flavor is slightly diminished.
1 point: Flavor release is slow and flavor is weak.
Average point ◎: Average point is 3.5 or more 〇: Average point is 3 or more and less than 3.5 △: Average point is 2 or more and less than 3 ×: Average point is less than 2

[Trans acid content]
The trans acid content of the oil / fat composition was measured by the above method and evaluated according to the following criteria.
Evaluation criteria ○: Trans acid amount is 0.1 to 3% by mass
X: Trans acid amount exceeds 3 mass%

  Tables 9 to 11 show the results of evaluation using margarine, and Tables 12 to 14 show the results of evaluation using shortening.

  From the above, the transesterified oil / fat (A) of lauric oil / fat (A1) and palm oil / fat (A2) in which the addition amount of lauric oil / fat (A1) is 5% by mass or more and less than 30% by mass, and The total ratio of 2-saturated triglyceride and 3-saturated triglyceride is 30 to 65% by mass with respect to the total amount of oil and fat, SUS / SSU is 0.25 to 1.2, and the ratio of C40 to C48 triglyceride is 5. In Examples 1 to 28 using the oil and fat composition of 0 to 30% by mass, there is little oozing of liquid oil due to high temperature and aging, little change in hardness even after long-term storage, and shape collapse due to high temperature and aging Less formability, less liquid oil bleeds due to high temperatures and aging, little change in hardness of plastic oils and fats even after long-term storage, good mouth melting, and foaming and dispersibility during creaming , Such 抱液 of upon addition of sugar, flavor release is also good, it was possible to obtain a butter cream amounts of trans acids are less.

  In particular, when the iodine value of the transesterified oil (A) is 20 to 45, it is possible to prepare a butter cream excellent in stability with little exudation of liquid oil due to high temperature and aging and little change in hardness during long-term storage. It was.

  On the other hand, when transesterified oils 6 to 8 having a large amount of lauric oil (A1) are used, the above results are not obtained as shown in Comparative Examples 1 to 3, 10 to 14, and 21. It was. Moreover, when the triglyceride composition was out of the above range, as shown in Comparative Examples 1, 2, 5-13, and 16-21, the above results were not obtained.

  Next, for Examples 15 to 18 and 29 to 32 to which any of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added, as compared with Examples 1 and 19 to which these were not added, dispersibility Was evaluated. Here, as described below, a test was conducted under severe conditions in which the amount of margarine or shortening was larger than the above evaluation (hard to disperse).

[Dispersibility 2]
Using a tabletop mixer (Kitchen Aid), the time when 735 g of temperature-controlled margarine or shortening was creamed at a speed of 1 with a multi-blade whipper was evaluated visually.
Evaluation criteria A : Within 20 seconds.
○: Over 20 seconds and within 40 seconds.
Δ: Over 40 seconds and within 1 minute.
×: Over 1 minute.

  Table 15 shows the evaluation results.

  From the above results, Examples 15 to 18 and 29 to 32 to which any one of sorbitan fatty acid esters 1 and 2 and polyglycerin fatty acid esters 1 and 2 was added had a margarine amount of 750 g more difficult to disperse than the above evaluation. Also in the conditions, a significant difference was confirmed as compared with Examples 1 and 19 having the same composition except that these were quickly dispersed and these were not added. And since the said other characteristic was maintained as a whole, it was confirmed that dispersibility improves without impairing other characteristics.

Claims (10)

Laurinic fats and oils (A1) having a lauric acid content of 30% by mass or more in all constituent fatty acids and 35% by mass or more of fatty acids having 16 or more carbon atoms in all the constituent fatty acids. The transesterified oil and fat (A) with a palm-based oil and fat (A2) that is more than 70% by mass and 95% by mass or less ,
Oil and fat (B) whose total ratio of triglyceride having 46 total carbon atoms of the constituent fatty acid and triglyceride having 48 total carbon atoms of the constituent fatty acid is 1 to 25% by mass ;
The transesterified oil (A) has a content of unsaturated fatty acids having 18 carbon atoms in all constituent fatty acids of 18 to 40 % by mass and an iodine value of 20 to 40,
The content of the transesterified oil (A) is 5 to 65% by mass, and the content of the oil (B) is 35 to 95% by mass with respect to the total amount of the oil and fat.
And the fats and oils composition for butter creams which satisfies all the following (i) to (iv).
(i) The total proportion of disaturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and trisaturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 30 to 65 mass% with respect to the total amount of fats and oils
(ii) Among di-saturated triglycerides, the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.25 to 1.2.
(iii) The proportion of triglycerides in which the total number of carbon atoms of the constituent fatty acids is 40 to 48 is 5.0 to 30% by mass with respect to the total amount of fats and oils.
(iv) The amount of trans acid is 0.1 to 3% by mass relative to the total amount of fats and oils The fat and oil composition for butter cream according to claim 1, wherein the transesterified fat and oil (A) has a content of saturated fatty acids having 12 to 14 carbon atoms in all the constituent fatty acids of 7 to 20% by mass. The fat composition for butter cream according to claim 1 or 2, wherein the transesterified fat (A) has an iodine value of 2 or less in the lauric fat (A1). The fat composition for butter cream according to any one of claims 1 to 3, wherein the transesterified fat / oil (A) has a palm-based fat / oil (A2) having an iodine value of 30 to 55. The fat composition for butter cream according to any one of claims 1 to 4, wherein the palm-based fat (A2) contains 5 to 45 mass% of extremely hardened oil. The butter according to any one of claims 1 to 5, wherein the transesterified oil (A) has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of 0.45 to 0.55. Oil composition for cream . The butter according to any one of claims 1 to 6, wherein the fat (B) contains at least one fat selected from palm-based fat and oil having an iodine value of 45 to 65, transesterified fat and oil of palm fractionated soft oil, and lard. Oil composition for cream. Furthermore, the oil-fat composition for butter creams in any one of Claim 1 to 7 containing liquid oil (C). Furthermore, from the sorbitan fatty acid ester which raises the solidification start temperature of palm oil by 1.0 degreeC or more and the polyglyceryl fatty acid ester which raises the solidification start temperature of palm oil by 1.0 degreeC or more, it contains at least 1 sort (s) selected from. The fat and oil composition for butter cream according to any one of 8. The butter cream which contains only the fat and oil composition for butter creams in any one of Claim 1 to 9 as an oil and fat component.