JP6820158B2 - Oil composition for frozen whipped cream - Google Patents
Oil composition for frozen whipped cream Download PDFInfo
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- JP6820158B2 JP6820158B2 JP2016089316A JP2016089316A JP6820158B2 JP 6820158 B2 JP6820158 B2 JP 6820158B2 JP 2016089316 A JP2016089316 A JP 2016089316A JP 2016089316 A JP2016089316 A JP 2016089316A JP 6820158 B2 JP6820158 B2 JP 6820158B2
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- JP
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- Prior art keywords
- oil
- fat
- whipped cream
- oils
- fat composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000203 mixture Substances 0.000 title claims description 94
- 239000008256 whipped cream Substances 0.000 title claims description 81
- 239000003921 oil Substances 0.000 claims description 314
- 235000019198 oils Nutrition 0.000 claims description 314
- 239000003925 fat Substances 0.000 claims description 174
- 235000019197 fats Nutrition 0.000 claims description 173
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 25
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 25
- 239000003240 coconut oil Substances 0.000 claims description 22
- 235000019864 coconut oil Nutrition 0.000 claims description 22
- 239000003346 palm kernel oil Substances 0.000 claims description 18
- 235000019865 palm kernel oil Nutrition 0.000 claims description 18
- 239000012071 phase Substances 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 15
- 239000008346 aqueous phase Substances 0.000 claims description 14
- 240000002791 Brassica napus Species 0.000 claims description 13
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 12
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 235000014593 oils and fats Nutrition 0.000 claims description 7
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 6
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 claims description 5
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 claims description 5
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- 239000005639 Lauric acid Substances 0.000 claims description 3
- 235000019860 lauric fat Nutrition 0.000 claims description 3
- 238000002844 melting Methods 0.000 description 47
- 230000008018 melting Effects 0.000 description 47
- 238000007710 freezing Methods 0.000 description 17
- 230000008014 freezing Effects 0.000 description 17
- 238000010257 thawing Methods 0.000 description 17
- 238000000034 method Methods 0.000 description 12
- 239000003381 stabilizer Substances 0.000 description 12
- 239000006071 cream Substances 0.000 description 11
- -1 etc.) Substances 0.000 description 11
- 235000019484 Rapeseed oil Nutrition 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 230000014759 maintenance of location Effects 0.000 description 10
- 238000005809 transesterification reaction Methods 0.000 description 9
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 8
- 230000001877 deodorizing effect Effects 0.000 description 7
- 230000008719 thickening Effects 0.000 description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 6
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 235000019486 Sunflower oil Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 238000005194 fractionation Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 239000002600 sunflower oil Substances 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000003054 catalyst Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000007665 sagging Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- 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
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 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 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 238000005984 hydrogenation reaction Methods 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 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
- 238000002360 preparation method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- 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
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound 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 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000207199 Citrus Species 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
- 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 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
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 229920002472 Starch Polymers 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
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 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
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification 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
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、凍結ホイップクリーム用油脂組成物、該油脂組成物を含有する油相部と水相部とからなる水中油型乳化油脂組成物（クリーム）、及び該水中油型乳化油脂組成物を用いて製造される凍結ホイップクリームに関する。 The present invention provides an oil / fat composition for frozen whipped cream, an oil-in-water emulsified oil / fat composition (cream) comprising an oil phase portion and an aqueous phase portion containing the oil / fat composition, and the oil-in-water emulsified oil / fat composition. With respect to frozen whipped cream produced using.
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する植物性クリーム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から製造されるホイップクリームについては、起泡した状態のホイップクリームを低温又は凍結状態で流通させるもの、起泡した状態のホイップクリームを常温で流通させるもの、あるいは、起泡前のクリームの状態で流通させ、起泡してから短時間のうちに消費させるものなどがある。
起泡した状態で凍結して流通させる、凍結ホイップクリームを製造するための油脂組成物として、例えば、特開２００６−３０４７１３号公報（特許文献１）には、油相部と水相部からなり、前記油相部中に油脂としてパーム核油分別高融点部を含有する、水中油型乳化油脂組成物が提案されている。この油脂組成物は、ホイップ時間及び口どけの点で更に改善の余地がある。
また、起泡前の状態で低温流通させる、ホイップクリームを製造するための油脂組成物として、例えば、特開２０１１−５５７５２号公報（特許文献２）には、少なくとも２種類の油脂成分を含むホイップクリーム用油脂組成物であって、（A）第１の油脂が、パーム核分別油高融点部からなり、（B）第２の油脂が、ヤシ油をランダムエステル交換処理した油脂、ヤシ油と他の油脂の混合油をランダムエステル交換処理した油脂、パーム核油と他の油脂の混合油をランダムエステル交換処理した油脂、液体油、及びパーム核油からなる群より選択される油脂であって、及び（C）油脂組成物の全トリグリセライド１００質量％に対してＣ５０のトリグリセライド含有量が２質量％以下であり、かつ油脂組成物の上昇融点が３１℃以下の油脂である、上記油脂組成物が記載されている。この油脂組成物は、良好な口どけをもたらすが、ホイップ時間の点で更に改善の余地がある。
Conventionally, it has been known to use a vegetable cream made from vegetable oils and fats as a whipped cream used in confectionery and cooking. The consumption of vegetable cream is large because it has the advantages of being more stable than fresh cream obtained from raw milk and being produced at a relatively low cost.
Regarding the whipped cream produced from this vegetable cream, the whipped cream in a foamed state is distributed at a low temperature or a frozen state, the whipped cream in a foamed state is distributed at a normal temperature, or before foaming. Some products are distributed in the form of cream and consumed within a short period of time after foaming.
As an oil / fat composition for producing a frozen whipped cream that is frozen and distributed in a foamed state, for example, Japanese Patent Application Laid-Open No. 2006-304713 (Patent Document 1) comprises an oil phase portion and an aqueous phase portion. , An oil-in-water emulsified oil / fat composition containing a palm kernel oil separated high melting point portion as an oil / fat in the oil phase portion has been proposed. There is room for further improvement in this fat composition in terms of whipping time and melting in the mouth.
Further, as an oil / fat composition for producing a whipped cream that is distributed at a low temperature in a state before foaming, for example, Japanese Patent Application Laid-Open No. 2011-55752 (Patent Document 2) describes a whipped cream containing at least two kinds of oil and fat components. In the oil / fat composition for cream, (A) the first oil / fat is composed of the palm nucleus fractionated oil high melting point portion, and (B) the second oil / fat is coconut oil which has been transesterified with coconut oil. A fat or oil selected from the group consisting of fats and oils obtained by randomly transesterifying a mixed oil of other fats and oils, fats and oils obtained by randomly transesterifying a mixed oil of palm kernel oil and other fats and oils, liquid oil, and palm kernel oil. And (C) the above-mentioned oil and fat composition, wherein the triglyceride content of C50 is 2% by mass or less and the rising melting point of the oil and fat composition is 31 ° C. or less with respect to 100% by mass of the total triglyceride of the oil and fat composition. Is described. This fat composition provides good melting in the mouth, but there is room for further improvement in terms of whipping time.
本発明は、ホイップ時間が長く、解凍後の口どけ及び耐熱保形性に優れ、かつ凍結前と解凍後の硬度変化やオーバーラン変化が抑制された、凍結ホイップクリームを製造するための油脂組成物を提供することを目的とする。 INDUSTRIAL APPLICABILITY The present invention has a fat composition for producing a frozen whipped cream, which has a long whipping time, is excellent in melting in the mouth after thawing and heat-retaining shape retention, and suppresses hardness change and overrun change before and after freezing. The purpose is to provide things.
本発明者らは、前記課題を達成するため鋭意検討した結果、パーム核ステアリン（A）と、該パーム核ステアリン以外のラウリン系非硬化油（B）と、硬化油由来の油脂（C）とを組み合わせ、かつ硬化油由来の油脂（C）の種類や量を選択することにより、凍結ホイップクリームの調製において、ホイップ時間を長くすることができ、かつ調製された凍結ホイップクリームの解凍後の口どけ及び耐熱保形性を向上できるとともに、凍結前と解凍後の硬度変化やオーバーラン変化を抑制できることを見出し、本発明を完成した。 As a result of diligent studies to achieve the above problems, the present inventors have found palm kernel stear (A), laurin-based uncured oil (B) other than the palm kernel stea, and oil and fat (C) derived from hydrogenated oil. By combining the above and selecting the type and amount of oil (C) derived from hydrogenated oil, the whipping time can be lengthened in the preparation of frozen whipped cream, and the prepared frozen whipped cream is mouthed after thawing. The present invention has been completed by finding that it is possible to improve melting and heat-resistant shape retention, and to suppress changes in hardness and overrun before and after freezing.
すなわち、本発明は、以下の態様を包含する。
［1］パーム核ステアリン（A）と、該パーム核ステアリン以外のラウリン系非硬化油（B）と、硬化油由来の油脂（C）とを含む、凍結ホイップクリーム用油脂組成物であって、前記硬化油由来の油脂（C）が、
（1）ラウリン系極度硬化油（C-1）を含むか、あるいは
（2）ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を含み、かつ該エステル交換油脂（C-2）の割合が、油脂組成物の合計質量に対して、５質量％を超えて１０質量％未満である、前記油脂組成物。
［2］ラウリン系極度硬化油（C-1）が、パーム核極度硬化油、パーム核ステアリン極度硬化油、及びヤシ極度硬化油から選択された少なくとも一種である、［1］記載の油脂組成物。
［3］エステル交換油脂（C-2）が、ハイエルシン酸菜種極度硬化油とヤシ油の混合油のエステル交換油脂である、［1］記載の油脂組成物。
［4］ラウリン系非硬化油（B）が、ヤシ油、パーム核油、又はこれらの分別油のエステル交換油脂である、［1］〜［3］のいずれか１項に記載の油脂組成物。
［5］パーム核ステアリン（A）の割合が、油脂組成物の合計質量に対して、２０〜５０質量％である、［1］〜［4］のいずれか１項に記載の油脂組成物。
［6］水相部と油相部とからなり、前記油相部が、［1］〜［5］のいずれか１項に記載の油脂組成物を含む、凍結ホイップクリーム用水中油型乳化油脂組成物。
［7］［6］記載の凍結ホイップクリーム用水中油型乳化油脂組成物の起泡化物からなる凍結ホイップクリーム。
That is, the present invention includes the following aspects.
[1] An oil / fat composition for frozen whipped cream containing palm kernel stearin (A), laurin-based uncured oil (B) other than the palm kernel stearin, and oil / fat (C) derived from hydrogenated oil. The fat (C) derived from the hydrogenated oil is
It contains (1) lauric acid-based extremely hydrogenated oil (C-1) or (2) transesterified oil (C-2) of the raw material oil containing hyerucic acid rapeseed extremely hydrogenated oil, and the transesterified oil (C). The oil / fat composition, wherein the ratio of −2) is more than 5% by mass and less than 10% by mass with respect to the total mass of the oil / fat composition.
[2] The oil / fat composition according to [1], wherein the lauric-based extremely hydrogenated oil (C-1) is at least one selected from palm nuclear extremely hardened oil, palm nuclear stearin extremely hardened oil, and coconut extremely hardened oil. ..
[3] The oil and fat composition according to [1], wherein the transesterified oil and fat (C-2) is a transesterified oil and fat of a mixed oil of hyelsinic acid rapeseed extremely hydrogenated oil and coconut oil.
[4] The oil / fat composition according to any one of [1] to [3], wherein the lauric-based uncured oil (B) is coconut oil, palm kernel oil, or a transesterified oil / fat of these fractionated oils. ..
[5] The oil / fat composition according to any one of [1] to [4], wherein the proportion of palm kernel stearin (A) is 20 to 50% by mass with respect to the total mass of the oil / fat composition.
[6] An oil-in-water emulsified oil / fat composition for frozen whipped cream, which comprises an aqueous phase portion and an oil phase portion, wherein the oil phase portion contains the oil / fat composition according to any one of [1] to [5]. Stuff.
[7] A frozen whipped cream comprising a foamed product of the oil-in-water emulsified oil / fat composition for frozen whipped cream according to [6].
本発明の凍結ホイップクリーム用油脂組成物により、従来よりもホイップ時間を長くすることができる。ホイップ時間が長いということは、所望の硬度に到達するまでの時間が長いということであり、ホイップ時の急激な硬度上昇を抑制し、所望の硬度に調整しやすいという利点がある。また、本発明の凍結ホイップクリーム用油脂組成物により、解凍後の口どけ及び耐熱保形性（ダレの抑制）に優れたホイップクリームを提供することができる。さらに、本発明の凍結ホイップクリーム用油脂組成物は、ホイップクリームの凍結前と解凍後のオーバーラン（体積増加率）の変化や硬度の変化を抑制することができる。 With the oil and fat composition for frozen whipped cream of the present invention, the whipping time can be made longer than before. The long whipping time means that it takes a long time to reach the desired hardness, and there is an advantage that a rapid increase in hardness at the time of whipping is suppressed and it is easy to adjust to the desired hardness. Further, the oil / fat composition for frozen whipped cream of the present invention can provide a whipped cream having excellent melting in the mouth after thawing and heat-resistant shape retention (suppression of sagging). Further, the oil / fat composition for frozen whipped cream of the present invention can suppress changes in overrun (volume increase rate) and hardness before freezing and after thawing of whipped cream.
［凍結ホイップクリーム用油脂組成物］
本発明の凍結ホイップクリーム用油脂組成物は、パーム核ステアリン（A）と、該パーム核ステアリン以外のラウリン系非硬化油（B）と、硬化油由来の油脂（C）とを含んでいる。
本発明は、硬化油由来の油脂（C）として、ラウリン系極度硬化油（C-1）を含む態様（第１の態様）と、硬化油由来の油脂（C）として、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を特定量含む態様（第２の態様）を包含する。以下、それぞれの態様について説明する。
[Fat composition for frozen whipped cream]
The fat and oil composition for frozen whipped cream of the present invention contains palm kernel stearin (A), lauric non-hardened oil (B) other than the palm kernel stearin, and fat and oil derived from hydrogenated oil (C).
In the present invention, as a hydrogenated oil-derived fat (C), a laurin-based extremely hardened oil (C-1) is contained (first aspect), and as a hydrogenated oil-derived fat (C), hyerucic acid rapeseed extremely hardened. It includes a mode (second mode) in which a specific amount of transesterified fat (C-2) of a raw material fat or oil containing oil is contained. Hereinafter, each aspect will be described.
（第１の態様）
（A）パーム核ステアリン
パーム核ステアリンとは、パーム核油を自然分別、溶剤分別、界面活性剤分別等の分別方法により、高融点部と低融点部に２分割して得られた高融点部を意味する（分別収率は３０〜５０％）。パーム核ステアリン（A）の融点範囲は、例えば、２８〜３４℃、好ましくは２９〜３３℃、さらに好ましくは３０〜３２℃である。
パーム核ステアリン（A）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１５〜５０質量％（例えば、２０〜５０質量％）の範囲から選択するのが好ましく、一態様として、２５〜５０質量％（特に、３０〜５０質量％）が好ましい。また、他の態様として、２０〜３０質量％（特に、２０〜２５質量％）が好ましい。パーム核ステアリン（A）の割合が少なすぎると、シャープな口どけ（口に入れたときはボリュームを感じるが、すぐに溶けてなくなる口当たりの良い食感）が得られにくくなったり、耐熱保形性が低下する傾向にあり、多すぎても、口どけが低下したり、ホイップ時間が短くなる傾向にある。
(First aspect)
(A) Palm kernel stearin Palm kernel stearin is a high melting point portion obtained by dividing palm kernel oil into two parts, a high melting point part and a low melting point part, by a separation method such as natural separation, solvent separation, and surfactant separation. (Separation yield is 30 to 50%). The melting point range of palm kernel stearin (A) is, for example, 28 to 34 ° C, preferably 29 to 33 ° C, and more preferably 30 to 32 ° C.
The proportion of palm nucleus stearin (A) is preferably selected from the range of, for example, 15 to 50% by mass (for example, 20 to 50% by mass) with respect to the total mass of the oil and fat composition for frozen whipped cream. As an embodiment, 25 to 50% by mass (particularly, 30 to 50% by mass) is preferable. Further, as another aspect, 20 to 30% by mass (particularly, 20 to 25% by mass) is preferable. If the proportion of palm kernel stearin (A) is too low, it may be difficult to obtain a sharp mouthfeel (a pleasant texture that feels voluminous when put in the mouth but disappears immediately), or is heat-retaining. The sex tends to decrease, and if it is too much, the mouthfeel tends to decrease and the whipping time tends to be shortened.
（B）パーム核ステアリン以外のラウリン系非硬化油
ラウリン系非硬化油（B）とは、ラウリン系油脂の硬化油以外のラウリン系油脂を意味する。ラウリン系非硬化油（B）としては、パーム核ステアリン以外のものから選択され、例えば、ヤシ油、パーム核油、これらの分別油（パーム核ステアリン以外の分別油）、これら１種以上のエステル交換油脂、これら２種以上の混合油が挙げられる。
前記分別油としては、典型的には、パーム核オレイン（パーム核油を自然分別、溶剤分別、界面活性剤分別等の分別方法により、高融点部と低融点部に２分割して得られた低融点部）が挙げられる。
前記エステル交換油脂は、エステル交換の方法の違いにより、ランダム（非選択的）エステル交換油脂と、選択的（指向型）エステル交換油脂に分類される。本発明では、ランダムエステル交換油脂が好ましい。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、化学的な方法によるランダムエステル交換が、簡便であるため好ましい。
ラウリン系非硬化油（B）のなかでは、ヤシ油、パーム核油、又はこれらの分別油のエステル交換油脂（特に、ランダムエステル交換油脂）が好ましく、前記エステル交換油脂（例えば、ヤシ油のエステル交換油脂）とパーム核油の組み合わせも好ましい。
ラウリン系非硬化油（B）の融点は、特に制限なく、例えば、３０℃以下、好ましくは２９℃以下、さらに好ましくは２８℃以下（例えば、１５〜２８℃）である。
ラウリン系非硬化油（B）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１０〜６５質量％（例えば、１０〜６０質量％）の範囲から選択するのが好ましく、一態様として、１５〜５５質量％（特に、２０〜５０質量％）が好ましい。また、他の態様として、５０〜６０質量％が好ましい。ラウリン系非硬化油（B）の割合が少なすぎると、口どけが低下する傾向にあり、多すぎると、ホイップ時間が短くなったり、耐熱保形性が低下する傾向にある。
(B) Lauric non-hydrogenated oil other than palm kernel stearin Lauric non-hydrogenated oil (B) means lauric fat other than hydrogenated oil of lauric fat. The laurin-based uncured oil (B) is selected from those other than palm kernel stea, for example, coconut oil, palm kernel oil, fractionated oils thereof (fractionated oil other than palm kernel stear), and one or more esters thereof. Examples thereof include replacement oils and fats and mixed oils of two or more of these.
The fractionated oil was typically obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a fractionation method such as natural fractionation, solvent fractionation, and surfactant fractionation. Low melting point part).
The transesterified fats and oils are classified into random (non-selective) transesterified fats and oils and selective (directed) transesterified fats and oils depending on the method of transesterification. In the present invention, random transesterified fats and oils are preferable. Random transesterification can be carried out according to, for example, a chemical method in which transesterification is carried out using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is carried out using a non-selective lipase or the like as a catalyst. In particular, random transesterification by a chemical method is preferable because it is simple.
Among the laurin-based uncured oils (B), transesterified fats and oils of coconut oil, palm kernel oil, or fractionated oils thereof (particularly, transesterified fats and oils) are preferable, and the transesterified fats and oils (for example, esters of coconut oil) are preferable. A combination of transesterified oil) and palm kernel oil is also preferable.
The melting point of the lauric uncured oil (B) is not particularly limited, and is, for example, 30 ° C. or lower, preferably 29 ° C. or lower, and more preferably 28 ° C. or lower (for example, 15 to 28 ° C.).
The ratio of the laurin-based uncured oil (B) is preferably selected from the range of, for example, 10 to 65% by mass (for example, 10 to 60% by mass) with respect to the total mass of the oil and fat composition for frozen whipped cream. As one embodiment, 15 to 55% by mass (particularly 20 to 50% by mass) is preferable. Further, as another embodiment, 50 to 60% by mass is preferable. If the proportion of lauric non-hydrogenated oil (B) is too small, the melting in the mouth tends to decrease, and if it is too large, the whipping time tends to be shortened and the heat-resistant shape retention tends to decrease.
（C）硬化油由来の油脂
硬化油由来の油脂（C）とは、硬化油又はそれを原料とする加工油脂（エステル交換油脂など）を意味する。硬化油由来の油脂の融点は、特に制限なく、例えば、３１℃以上、好ましくは３２℃以上（例えば、３２〜４９℃）である。
(C) Oils and fats derived from hydrogenated oils Oils and fats derived from hydrogenated oils (C) mean hydrogenated oils or processed oils and fats made from them (transesterified oils and fats, etc.). The melting point of the oil or fat derived from hydrogenated oil is not particularly limited, and is, for example, 31 ° C. or higher, preferably 32 ° C. or higher (for example, 32 to 49 ° C.).
第１の態様は、硬化油由来の油脂（C）が、ラウリン系極度硬化油（C-1）を含むことを特徴とする。ここで、「ラウリン系極度硬化油」とは、水素添加によってラウリン系油脂の不飽和脂肪酸を完全に飽和した油脂を意味する。水素添加は、慣用の方法、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）に記載の方法に従って行うことができる。
ラウリン系極度硬化油（C-1）の具体例としては、例えば、ヤシ油、パーム核油、若しくはこれらの分別油の極度硬化油、又はこれら２種以上の混合油が挙げられる。なかでも、パーム核極度硬化油、パーム核ステアリン極度硬化油、及びヤシ極度硬化油から選択される少なくとも一種が好ましい。特に、ホイップ時間の点からは、パーム核極度硬化油が好ましく、口どけの点からは、ヤシ極度硬化油が好ましい。
ラウリン系極度硬化油（C-1）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、５〜３０質量％、好ましくは１０〜２５質量％である。ラウリン系極度硬化油（C-1）の割合が少なすぎると、ホイップ時間が短くなったり、耐熱保形性が低下する傾向にあり、多すぎると、口どけが低下する傾向にある。
The first aspect is characterized in that the hydrogenated oil-derived fat (C) contains a lauric-based extremely hydrogenated oil (C-1). Here, the "lauric-based extremely hydrogenated oil" means a fat or oil in which the unsaturated fatty acid of the lauric-based fat or oil is completely saturated by hydrogenation. Hydrogenation can be carried out according to a conventional method, for example, the method described in "Practice of Cooking Oil Production" (written by Takaaki Miyakawa, Koshobo, published on July 5, 1988, first edition, first print).
Specific examples of the lauric-based extremely hydrogenated oil (C-1) include coconut oil, palm kernel oil, or extremely hydrogenated oil of these fractionated oils, or a mixed oil of two or more of these. Among them, at least one selected from palm nucleus extremely hardened oil, palm nucleus stearin extremely hardened oil, and coconut extremely hardened oil is preferable. In particular, from the viewpoint of whipping time, palm kernel extremely hardened oil is preferable, and from the viewpoint of melting in the mouth, coconut extremely hardened oil is preferable.
The ratio of the lauric-based extremely hydrogenated oil (C-1) is, for example, 5 to 30% by mass, preferably 10 to 25% by mass, based on the total mass of the oil and fat composition for frozen whipped cream. If the proportion of lauric-based extremely hydrogenated oil (C-1) is too small, the whipping time tends to be short and the heat-resistant shape retention tends to decrease, and if it is too large, the melting in the mouth tends to decrease.
第１の態様における硬化油由来の油脂（C）は、ラウリン系極度硬化油（C-1）単独であってもよいが、ラウリン系極度硬化油（C-1）と他の油脂の混合油であってもよい。該混合油における他の油脂としては、例えば、ヤシ油、パーム核油、又はこれらの分別油の部分硬化油（ラウリン系部分硬化油）、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂が挙げられる。
前記例示の「部分硬化油」とは、水素添加によって不飽和脂肪酸を部分的に飽和した油脂を意味する。また、前記例示の「ハイエルシン酸菜種極度硬化油」とは、エルシン酸含量の多い菜種油（例えば、エルシン酸を２０〜６０質量％含む菜種油）の極度硬化油を意味する。
ラウリン系極度硬化油（C-1）と組み合わせる他の油脂のなかでは、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）（特に、ランダムエステル交換油脂）が好ましい。エステル交換油脂（C-2）の原料油脂は、通常、ハイエルシン酸菜種極度硬化油と他の原料油脂の混合油である。該混合油における他の原料油脂としては、例えば、ラウリン系油脂（ヤシ油、パーム核油、これらの分別油又は硬化油など）、パーム系油脂（パーム油、その分別油又は硬化油など）、液状油脂（大豆油、コーン油、綿実油、オリーブ油、ヒマワリ油、落花生油、米油、紅花油、これらの硬化油など）、これらの組み合わせが挙げられる。なかでも、ラウリン系油脂が好ましく、特に、ヤシ油が好ましい。なお、上記混合油中のハイエルシン酸菜種極度硬化油の割合は、口どけの点から、６０質量％以下であるのが好ましく、５０質量％以下であるのがより好ましい。
ラウリン系極度硬化油（C-1）と組み合わせる他の油脂の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１〜５質量％である。
The oil (C) derived from the hydrogenated oil in the first aspect may be a lauric-based extremely hydrogenated oil (C-1) alone, or a mixed oil of a lauric-based extremely hydrogenated oil (C-1) and another oil and fat. It may be. Other fats and oils in the mixed oil include, for example, coconut oil, palm kernel oil, partially hydrogenated oils (lauric acid-based partially hydrogenated oils) of these fractionated oils, and transesterified fats and oils of raw material oils including hyerucic acid rapeseed extremely hydrogenated oils. Can be mentioned.
The above-exemplified "partially hydrogenated oil" means an oil or fat in which unsaturated fatty acids are partially saturated by hydrogenation. In addition, the above-exemplified "high erucic acid rapeseed extremely hydrogenated oil" means an extremely hydrogenated oil of a rapeseed oil having a high erucic acid content (for example, a rapeseed oil containing 20 to 60% by mass of erucic acid).
Among other fats and oils to be combined with laurin-based extremely hydrogenated oil (C-1), transesterified fats and oils (C-2) (particularly, random ester-exchanged fats and oils) of raw material fats and oils containing hyelsinic acid rapeseed extremely hydrogenated oil are preferable. The raw material fat for transesterified fats and oils (C-2) is usually a mixture of highly hydrogenated hyelsinic acid rapeseed oil and other raw material fats and oils. Examples of other raw material fats and oils in the mixed oil include laurin-based fats and oils (coconut oil, palm kernel oil, fractionated oils or hardened oils thereof, etc.), palm-based fats and oils (palm oil, fractionated oils or hardened oils thereof, etc.), and the like. Liquid fats and oils (soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, peanut oil, rice oil, red flower oil, hardened oils thereof, etc.) and combinations thereof can be mentioned. Of these, lauric oil is preferable, and coconut oil is particularly preferable. The proportion of the highly hydrogenated hyerousic acid rapeseed extremely hydrogenated oil in the mixed oil is preferably 60% by mass or less, and more preferably 50% by mass or less from the viewpoint of melting in the mouth.
The ratio of other fats and oils to be combined with the lauric-based extremely hydrogenated oil (C-1) is, for example, 1 to 5% by mass with respect to the total mass of the fats and oils composition for frozen whipped cream.
（D）その他の油脂
第１の態様における凍結ホイップクリーム用油脂組成物は、本発明の効果を阻害しない限り、パーム核ステアリン（A）、ラウリン系非硬化油（B）、及び硬化油由来の油脂（C）に加えて、その他の油脂（D）を含んでもよい。その他の油脂（D）としては、例えば、パーム系非硬化油［例えば、パーム油又はその分別油］、液状非硬化油［例えば、大豆油、菜種油（ハイオレイック菜種油など）、コーン油、綿実油、オリーブ油、ヒマワリ油（ハイオレイックヒマワリ油など）、落花生油、米油、紅花油］が挙げられる。これらの油脂のうち、口どけの点から、液状非硬化油が好ましく、その中でも酸化安定性の面から、ハイオレイック菜種油（例えば、オレイン酸含量６５質量％以上の菜種油）、ハイオレイックヒマワリ油（例えば、オレイン酸含量６５質量％以上のヒマワリ油）などが好ましい。その他の油脂（D）は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１〜２０質量％であり、好ましくは１〜１０質量％である。
(D) Other fats and oils The fat and oil composition for frozen whipped cream in the first aspect is derived from palm kernel stearin (A), lauric uncured oil (B), and hydrogenated oil as long as the effects of the present invention are not impaired. In addition to the fat (C), other fats (D) may be contained. Other fats and oils (D) include, for example, palm-based uncured oil [for example, palm oil or its fractionated oil], liquid uncured oil [for example, soybean oil, rapeseed oil (high oleic rapeseed oil, etc.), corn oil, cottonseed oil, olive oil). , Sunflower oil (high olive sunflower oil, etc.), peanut oil, rice oil, safflower oil]. Of these fats and oils, liquid uncured oil is preferable from the viewpoint of melting in the mouth, and among them, high oleic rapeseed oil (for example, rapeseed oil having an oleic acid content of 65% by mass or more) and high oleic sunflower oil (for example, oleic acid content of 65% by mass or more) For example, sunflower oil having an oleic acid content of 65% by mass or more) is preferable. The other fats and oils (D) are, for example, 1 to 20% by mass, preferably 1 to 10% by mass, based on the total mass of the fats and oils composition for frozen whipped cream.
（第２の態様）
第２の態様におけるパーム核ステアリン（A）、ラウリン系非硬化油（B）、及びその他の油脂（D）は、第１の態様と同様であるが、第２の態様における硬化油由来の油脂（C）が、第１の態様とは異なる。
第２の態様は、硬化油由来の油脂（C）が、ハイエルシン酸菜種極度硬化油を含む原料油脂のエステル交換油脂（C-2）を含んでおり、かつ前記エステル交換油脂（C-2）の割合が、凍結ホイップクリーム用油脂組成物の合計質量に対して、５質量％を超え１０質量％未満であることを特徴とする。
エステル交換油脂（C-2）は、第１の態様において、ラウリン系極度硬化油（C-1）と組み合わせる他の油脂として記載したエステル交換油脂（C-2）と同様であり、好ましい成分は、同様に、ハイエルシン酸菜種極度硬化油とラウリン系油脂（特に、ヤシ油）の混合油のエステル交換油脂（特に、ランダムエステル交換油脂）である。
エステル交換油脂（C-2）の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、５質量％を超え１０質量％未満の範囲にあればよく、６〜９質量％であることが好ましい。エステル交換油脂（C-2）の割合が少なすぎると、ホイップ時間が短くなったり、耐熱保形性が低下する傾向にあり、多すぎると、口どけが低下したり、凍結前と解凍後の硬度変化が増大する傾向にある。
(Second aspect)
The palm kernel stearin (A), lauric uncured oil (B), and other fats and oils (D) in the second aspect are the same as those in the first aspect, but are derived from hydrogenated oils in the second aspect. (C) is different from the first aspect.
In the second aspect, the hydrogenated oil-derived oil (C) contains a transesterified oil (C-2) of a raw material oil containing a hyerucic acid rapeseed extremely hydrogenated oil, and the transesterified oil (C-2). Is more than 5% by mass and less than 10% by mass with respect to the total mass of the oil and fat composition for frozen whipped cream.
The transesterified oil (C-2) is the same as the transesterified oil (C-2) described as another oil and fat to be combined with the laurin-based hydrogenated oil (C-1) in the first aspect, and the preferred component is Similarly, transesterified fats and oils (particularly, random ester-exchanged fats and oils) of a mixed oil of high-erucic acid rapeseed extremely hydrogenated oil and laurin-based fats and oils (particularly coconut oil).
The proportion of transesterified fat (C-2) may be in the range of more than 5% by mass and less than 10% by mass with respect to the total mass of the fat composition for frozen whipped cream, and shall be 6 to 9% by mass. Is preferable. If the proportion of transesterified fat (C-2) is too low, the whipping time tends to be short and the heat-resistant shape retention tends to be low, and if it is too high, the melting in the mouth is reduced, and before freezing and after thawing. The change in hardness tends to increase.
第２の態様における硬化油由来の油脂（C）は、エステル交換油脂（C-2）単独であってもよいが、エステル交換油脂（C-2）と他の油脂の混合油であってもよい。該混合油における他の油脂としては、例えば、第１の態様で記載したラウリン系極度硬化油（C-1）、ラウリン系部分硬化油が挙げられる。
エステル交換油脂（C-2）と組み合わせる他の油脂の割合は、凍結ホイップクリーム用油脂組成物の合計質量に対して、例えば、１〜３０質量％、好ましくは５〜３０質量％（例えば、１０〜２５質量％）であってもよい。
The oil (C) derived from the hydrogenated oil in the second aspect may be the transesterified oil (C-2) alone, or may be a mixed oil of the transesterified oil (C-2) and another oil. Good. Examples of other fats and oils in the mixed oil include lauric-based extremely hydrogenated oil (C-1) and lauric-based partially hydrogenated oil described in the first aspect.
The proportion of other fats and oils to be combined with the transesterified fats and oils (C-2) is, for example, 1 to 30% by mass, preferably 5 to 30% by mass (for example, 10) with respect to the total mass of the fats and oils composition for frozen whipped cream. ~ 25% by mass).
（凍結ホイップクリーム用油脂組成物の物性）
本発明の凍結ホイップクリーム用油脂組成物の融点は、３３℃以下であることが好ましく、３２℃以下（例えば、２５〜３２℃）であることがより好ましい。融点が高すぎると、口どけが低下する傾向にある。
また、本発明の凍結ホイップクリーム用油脂組成物の固体脂含量（ＳＦＣ）は、特に制限されないが、２５℃で３５以上であり、かつ３５℃で０であるのが好ましい。このようなＳＦＣを有する凍結ホイップクリーム用油脂組成物により、耐熱保形性を持ちつつもシャープな口どけを付与することができる。
(Physical characteristics of oil and fat composition for frozen whipped cream)
The melting point of the oil / fat composition for frozen whipped cream of the present invention is preferably 33 ° C. or lower, more preferably 32 ° C. or lower (for example, 25 to 32 ° C.). If the melting point is too high, the melting in the mouth tends to decrease.
The solid fat content (SFC) of the oil / fat composition for frozen whipped cream of the present invention is not particularly limited, but is preferably 35 or more at 25 ° C. and 0 at 35 ° C. With such an oil / fat composition for frozen whipped cream having SFC, it is possible to impart a sharp melting in the mouth while having heat-resistant shape retention.
［凍結ホイップクリーム用水中油型乳化油脂組成物］
本発明の凍結ホイップクリーム用水中油型乳化油脂組成物は、水相部と油相部からなり、本発明の凍結ホイップクリーム用油脂組成物を油相部に含むことを特徴とする。また、該水中油型乳化油脂組成物は、油相部又は水相部に、各種添加剤、例えば、乳化剤、乳化安定剤、増粘安定剤、甘味剤、乳成分、保存料、着色料、香料、酸化防止剤、ｐＨ調整剤などを含んでいてもよい。これらの添加剤は、単独で又は二種以上組み合わせて使用できる。これらの添加剤のうち、乳化剤、乳化安定剤、増粘安定剤、甘味剤、乳成分が汎用される。
本発明の代表的な凍結ホイップクリーム用水中油型乳化油脂組成物は、凍結ホイップクリーム用油脂組成物及び乳化剤を含む油相部と、水、乳化安定剤、増粘安定剤、甘味剤、及び乳成分を含む水相部からなる。
乳化剤としては、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル（例えば、酢酸モノグリセリド、乳酸モノグリセリド、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリドなどの有機酸モノグリセリド）、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン（例えば、大豆レシチン、卵黄レシチン）、酵素分解レシチン、これらの組み合わせなどが例示できる。乳化剤の割合は、水相に対する油相の分散性に応じて適宜選択でき、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、０．３〜１．５質量％である。
乳化安定剤としては、メタリン酸ナトリウム、クエン酸三ナトリウムなどが例示できる。乳化安定剤の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、０．０１〜１質量％である。
増粘安定剤としては、カラギナン（κ−カラギナンなど）、ローカストビーンガム、グアーガム、セルロース、これらの組み合わせなどが例示できる。増粘安定剤の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、０．００１〜１質量部である。
甘味剤としては、単糖（例えば、ブドウ糖、果糖）、二糖類（例えば、麦芽糖、乳糖、ショ糖、砂糖（上白糖、グラニュー糖など）、トレハロース）、オリゴ糖、澱粉分解物（例えば、水飴、粉飴）、液糖、糖アルコール（例えば、ソルビトール、マルチトール、エリスリトール、キシリトール）、これらの組み合わせなどが例示できる。甘味剤の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、１〜３０質量％である。
乳成分としては、脱脂粉乳、カゼイン、カゼインナトリウム、これらの組み合わせなどが例示できる。乳成分の割合は、凍結ホイップクリーム用水中油型乳化油脂組成物の合計質量に対して、例えば、１〜１０質量％である。
油相部と水相部の割合（質量比）は、例えば、２０／８０〜５０／５０、好ましくは３０／７０〜４５／５５である。
[Water-in-water emulsified oil / fat composition for frozen whipped cream]
The oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention comprises an aqueous phase portion and an oil phase portion, and the oil / fat composition for frozen whipped cream of the present invention is contained in the oil phase portion. Further, in the oil-in-water emulsified oil / fat composition, various additives such as an emulsifier, an emulsion stabilizer, a thickening stabilizer, a sweetener, a milk component, a preservative, and a coloring agent are added to the oil phase portion or the aqueous phase portion. It may contain a fragrance, an antioxidant, a pH adjuster and the like. These additives can be used alone or in combination of two or more. Among these additives, emulsifiers, emulsion stabilizers, thickening stabilizers, sweeteners, and milk components are widely used.
A typical oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention includes an oil phase portion containing an oil / fat composition for frozen whipped cream and an emulsifier, and water, an emulsion stabilizer, a thickening stabilizer, a sweetener, and milk. It consists of an aqueous phase part containing components.
Examples of the emulsifier include propylene glycol fatty acid ester, glycerin fatty acid ester (for example, organic acid monoglyceride such as acetate monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, and diacetyl tartrate monoglyceride), polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan. Examples thereof include fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (for example, soybean lecithin, egg yolk lecithin), enzymatically decomposed lecithin, and combinations thereof. The ratio of the emulsifier can be appropriately selected depending on the dispersibility of the oil phase with respect to the aqueous phase, and is, for example, 0.3 to 1.5% by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream. ..
Examples of the emulsion stabilizer include sodium metaphosphate and trisodium citrate. The ratio of the emulsion stabilizer is, for example, 0.01 to 1% by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream.
Examples of the thickening stabilizer include carrageenan (κ-carrageenan and the like), locust bean gum, guar gum, cellulose, and combinations thereof. The ratio of the thickening stabilizer is, for example, 0.001 to 1 part by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream.
Sweeteners include monosaccharides (eg, glucose, fructose), disaccharides (eg, malt sugar, lactose, sucrose, sugar (white sugar, granulated sugar, etc.), trehalose), oligosaccharides, starch decomposition products (eg, water candy). , Powdered candy), liquid sugar, sugar alcohol (for example, sorbitol, martitol, erythritol, xylitol), combinations thereof and the like can be exemplified. The ratio of the sweetener is, for example, 1 to 30% by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream.
Examples of the milk component include skim milk powder, casein, sodium caseinate, and combinations thereof. The ratio of the milk component is, for example, 1 to 10% by mass with respect to the total mass of the oil-in-water emulsified oil / fat composition for frozen whipped cream.
The ratio (mass ratio) of the oil phase portion to the aqueous phase portion is, for example, 20/80 to 50/50, preferably 30/70 to 45/55.
凍結ホイップクリーム用水中油型乳化油脂組成物は、慣用の方法により製造できる。以下、代表的な製造例を示すが、本発明はかかる例に限定されるものではない。まず、パーム核ステアリン（A）、ラウリン系非硬化油（B）、及び、硬化油由来の油脂（C）を含む油脂組成物を融解混合等により調製する。この混合油に、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、乳化安定剤、増粘安定剤、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。５０〜８５℃にて油相と水相を混合させ、殺菌を兼ね予備乳化を行う。次いで１２０〜１５０kg/cm2の圧力下で均質化を行う。その後５〜１０℃にまで冷却し、６〜２４時間程度エージングを行う。 The oil-in-water emulsified oil / fat composition for frozen whipped cream can be produced by a conventional method. Hereinafter, typical production examples will be shown, but the present invention is not limited to such examples. First, an oil / fat composition containing palm kernel stearin (A), lauric uncured oil (B), and oil / fat (C) derived from hydrogenated oil is prepared by melting and mixing. To this mixed oil, any additive such as an emulsifier such as lecithin, citrus fatty acid ester, sorbitan fatty acid ester, and glycerin fatty acid ester is added and mixed to prepare an oil phase. On the other hand, as the aqueous phase portion, after adding an arbitrary additive such as an emulsion stabilizer, a thickening stabilizer, and a milk protein to water, these are dispersed to prepare an aqueous phase. The oil phase and the aqueous phase are mixed at 50 to 85 ° C., and pre-emulsification is performed for sterilization. The homogenization is then performed under a pressure of 120-150 kg / cm 2 . After that, it is cooled to 5 to 10 ° C. and aged for about 6 to 24 hours.
［凍結ホイップクリーム］
本発明の凍結ホイップクリームは、本発明の凍結ホイップクリーム用水中油型乳化油脂組成物の起泡化物からなる。
本発明の凍結ホイップクリームは、解凍後の口どけが極めて優れている。また、本発明の凍結ホイップクリームは、解凍後の耐熱保形性に優れており、例えば、３０℃で２時間置いたときのダレ（幅の広がり）は、３ｍｍ未満であり、好ましくは２ｍｍ以下である。
さらに、本発明の凍結ホイップクリームは、凍結前と解凍後のオーバーラン変化や硬度変化を小さくすることができる。凍結前と解凍後のオーバーラン変化は、例えば、２０％未満であり、凍結前と解凍後の硬度変化は、例えば、２０未満である。
[Frozen whipped cream]
The frozen whipped cream of the present invention comprises a foamed product of the oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention.
The frozen whipped cream of the present invention is extremely excellent in melting in the mouth after thawing. Further, the frozen whipped cream of the present invention is excellent in heat-resistant shape retention after thawing. For example, the sagging (widening of width) when left at 30 ° C. for 2 hours is less than 3 mm, preferably 2 mm or less. Is.
Furthermore, the frozen whipped cream of the present invention can reduce overrun changes and hardness changes before and after freezing. The overrun change before freezing and after thawing is, for example, less than 20%, and the hardness change before freezing and after thawing is, for example, less than 20.
本発明の凍結ホイップクリームは、慣用の方法、例えば、本発明の凍結ホイップクリーム用水中油型乳化油脂組成物をホイップ（起泡化）する工程（ホイップ工程）及び起泡化物を凍結する工程（凍結工程）を含む方法により、調製できる。
ホイップ工程において、前記水中油型乳化組成物のホイップ方法は、前記水中油型乳化組成物を氷浴で冷却しながら、慣用の装置、例えば、ホバートミキサーにより、ホイップする方法が挙げられる。本発明では、ホイップ時間を長くすることができ、ホイップ時間（硬度１２０±１０に達するまでの時間）は、例えば、１０分以上である。
凍結工程において、凍結方法は、例えば、ホイップ工程により得られたホイップクリ―ム（起泡化物）を−２０℃以下に冷却する方法が挙げられる。
The frozen whipped cream of the present invention is prepared by a conventional method, for example, a step of whipping (whipped) the oil-in-water emulsified oil / fat composition for frozen whipped cream of the present invention (whipped step) and a step of freezing the foamed product (freezing). Step) can be prepared by a method including.
In the whipping step, the method of whipping the oil-in-water emulsified composition includes a method of whipping the oil-in-water emulsified composition with a conventional device, for example, a hobart mixer while cooling the composition in an ice bath. In the present invention, the whipping time can be lengthened, and the whipping time (time until the hardness reaches 120 ± 10) is, for example, 10 minutes or more.
In the freezing step, examples of the freezing method include a method of cooling the whip cream (foamed product) obtained by the whipping step to −20 ° C. or lower.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。なお、特に断わりのない限り、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. Unless otherwise specified, "part" means "part by mass".
［油脂組成物の原料］
実施例及び比較例の油脂組成物の原料油脂は、以下の通りである。
油脂Ａ：パーム核ステアリン［パーム核油を自然分別方法により高融点部と低融点部に２分割して得られた高融点部を脱色、脱臭することにより得た（融点３１℃）］
油脂Ｂ１：エステル交換ヤシ油［ヤシ油を、０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、非選択的エステル交換反応を行い、脱色、脱臭することにより得た（融点２８℃）］
油脂Ｂ２：パーム核油［パーム核油を、脱色、脱臭することにより得た（融点２６℃）］
油脂Ｂ３：ヤシ油［ヤシ油を、脱色、脱臭することにより得た（融点２５℃）］
油脂Ｃ−１−１：パーム核極度硬化油［パーム核油の極度硬化処理を行い、脱色、脱臭することにより得た（融点４０℃）］
油脂Ｃ−１−２：パーム核ステアリン極度硬化油［油脂Ａの極度硬化処理を行い、脱色、脱臭することにより得た（融点３５℃）］
油脂Ｃ−１−３：ヤシ極度硬化油［ヤシ油の極度硬化処理を行い、脱色、脱臭することにより得た（融点３２℃）］
油脂Ｃ−２−１：ヤシ油とハイエルシン酸菜種極度硬化油のエステル交換油脂［ハイエルシン酸菜種油（エルシン酸含量約４６％）の極度硬化処理を行い、得られた極度硬化油とヤシ油を１：１の質量比で混合し、この混合油を、０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、非選択的エステル交換反応を行い、脱色、脱臭することにより得た（融点４６．５℃）］
油脂Ｄ：ハイオレイック菜種油［ハイオレイック菜種油を、脱色、脱臭することにより得た］
[Raw materials for oil and fat compositions]
The raw material fats and oils of the fat and oil compositions of Examples and Comparative Examples are as follows.
Fats and oils A: Palm kernel stearin [Obtained by decolorizing and deodorizing the high melting point portion obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a natural fractionation method (melting point 31 ° C.)]
Oil B1: Transesterified coconut oil [The coconut oil was obtained by performing a non-selective transesterification reaction at 90 ° C. for 30 minutes with 0.12% sodium methylate as a catalyst to decolorize and deodorize (melting point 28). ℃)]
Oil B2: Palm kernel oil [obtained by decolorizing and deodorizing palm kernel oil (melting point 26 ° C.)]
Oil B3: Coconut oil [obtained by decolorizing and deodorizing coconut oil (melting point 25 ° C.)]
Fats and oils C-1-1: Extremely hardened palm kernel oil [obtained by extremely hardening palm kernel oil, decolorizing and deodorizing (melting point 40 ° C.)]
Oil C-1-2: Palm nucleus stearin extremely hardened oil [obtained by extremely hardening treatment of fat A and decolorizing and deodorizing (melting point 35 ° C.)]
Fats and oils C-1-3: Extremely hardened coconut oil [obtained by extremely hardening coconut oil, decolorizing and deodorizing (melting point 32 ° C.)]
Oils and fats C2-11: Transesterification of coconut oil and hyerusic acid rapeseed extremely hydrogenated oil [Hierusic acid rapeseed oil (erucic acid content of about 46%) is subjected to transesterification treatment, and the obtained extremely hydrogenated oil and coconut oil are combined into 1 The mixture was mixed at a mass ratio of 1 and the mixed oil was decolorized and deodorized by performing a non-selective transesterification reaction at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst (). Melting point 46.5 ° C)]
Oil D: High oleic rapeseed oil [obtained by decolorizing and deodorizing high oleic rapeseed oil]
［ホイップクリームの調製］
表１に示す配合の油脂組成物（油脂合計30.472部）に、大豆レシチン0.188部、シュガーエステル0.076部、ソルビタン脂肪酸エステル0.076部、及び乳酸モノグリセライド0.188部を加え、油相を調製した。一方、水39.875部に、脱脂粉乳3部、液糖15部、上白糖10部、カゼインNa１部、メタリン酸Na0.1部、及び増粘多糖類（k-カラギナン）0.025部を加えた後、分散させて水相を調製した。８５℃において、２０分間かけて、油相と水相を混合し、予備乳化を行った。次いで１５０kg/cm2、２０kg/cm2の圧力下で均質化した。その後１０℃に冷却して、５℃で１晩エージングを行い、水中油型乳化油脂組成物（クリーム）を得た。５℃において、ホバートミキサーにて、該クリームを硬度が１２０±１０に達するまでホイップし、実施例及び比較例のホイップクリームを得た。
[Preparation of whipped cream]
An oil phase was prepared by adding 0.188 parts of soybean lecithin, 0.076 parts of sugar ester, 0.076 parts of sorbitan fatty acid ester, and 0.188 parts of lactic acid monoglyceride to the fat and oil composition (total of 30.472 parts of fat and oil) having the composition shown in Table 1. On the other hand, after adding 3 parts of skim milk powder, 15 parts of liquid sugar, 10 parts of white sugar, 1 part of casein Na, 0.1 part of sodium metaphosphate, and 0.025 part of thickening polysaccharide (k-carrageenan) to 39.875 parts of water, The aqueous phase was prepared by dispersion. The oil phase and the aqueous phase were mixed and pre-emulsified at 85 ° C. for 20 minutes. It was then homogenized under pressures of 150 kg / cm 2 and 20 kg / cm 2 . Then, the mixture was cooled to 10 ° C. and aged at 5 ° C. overnight to obtain an oil-in-water emulsified oil / fat composition (cream). At 5 ° C., the cream was whipped with a Hobart mixer until the hardness reached 120 ± 10, and whipped creams of Examples and Comparative Examples were obtained.
［凍結ホイップクリームの評価］
（１）ホイップ時間
ホイップを開始してから硬度が１２０±１０に達するまでの時間（１０分立てまでの時間）を測定し、該時間をホイップ時間とした。ホイップ時間が１０分以上であれば「○」、１０分未満であれば「×」と評価した。
（２）凍結前のオーバーラン
凍結前のオーバーラン（体積増加率、単位％）は、下記式：
[（所定体積の水の重量）/（水と同体積のホイップクリームの重量）−１]×１００
に従って、計算した。
（３）オーバーランの変化量
ホイップクリームを三角袋に詰め、−２０℃で３日以上凍結した後、５℃にて解凍した。解凍してから３日後にそれぞれ絞り、（２）と同様の式に従って、オーバーランを計算した。該計算値から凍結前のオーバーランの計算値を差し引くことにより、オーバーランの変化量を計算した。オーバーランの変化量が±２０未満であれば「○」、±２０以上であれば「×」と評価した。
（４）硬度の変化量
ホイップ直後の硬度と、（３）と同様に凍結解凍してから３日後の硬度を、ミクロペネメーター（RI GOSHA製のPENETRO METER、円錐１ｇ）にて測定し、後者の硬度から前者の硬度を差し引くことにより、硬度の変化量を計算した。硬度の変化量が±２０未満であれば「○」、±２０以上であれば「×」と評価した。
（５）ダレ
ホイップクリームを三角袋に詰め、−２０℃で３日以上凍結した後、５℃にて解凍した。解凍してから１日後のホイップクリームを、直径が３０〜４０ｍｍ、重量が５〜７ｇの範囲で、シャーレに絞り、３０℃で２時間保管した後、最初に絞った状態からの幅の広がり（ダレ）を測定した。ダレが３ｍｍ未満であれば「○」、３ｍｍ以上であれば「×」と評価した。
（６）口どけ
専門パネラー５〜７名が、解凍して１日後のホイップクリームを食し、口どけを下記の５段階の基準により採点し、平均点が４以上であれば「○」、４未満であれば「×」と評価した。
５…非常に良好
４…良好
３…普通
２…やや悪い
１…非常に悪い
[Evaluation of frozen whipped cream]
(1) Whipping time The time from the start of whipping until the hardness reached 120 ± 10 (time until 10 minutes standing) was measured, and this time was defined as the whipping time. If the whipping time was 10 minutes or more, it was evaluated as "◯", and if it was less than 10 minutes, it was evaluated as "x".
(2) Overrun before freezing The overrun before freezing (volume increase rate, unit%) is calculated by the following formula:
[(Weight of predetermined volume of water) / (Weight of whipped cream of the same volume as water) -1] x 100
Calculated according to.
(3) Change in overrun The whipped cream was packed in a triangular bag, frozen at −20 ° C. for 3 days or longer, and then thawed at 5 ° C. Three days after thawing, each was squeezed, and the overrun was calculated according to the same formula as in (2). The amount of change in overrun was calculated by subtracting the calculated value of overrun before freezing from the calculated value. When the amount of change in overrun was less than ± 20, it was evaluated as “◯”, and when it was ± 20 or more, it was evaluated as “x”.
(4) Amount of change in hardness The hardness immediately after whipping and the hardness 3 days after freezing and thawing in the same manner as in (3) were measured with a micropenometer (PENETRO METER manufactured by RI GOSHA, cone 1 g), and the latter. The amount of change in hardness was calculated by subtracting the former hardness from the hardness of. When the amount of change in hardness was less than ± 20, it was evaluated as “◯”, and when it was ± 20 or more, it was evaluated as “x”.
(5) Dare whipped cream was packed in a triangular bag, frozen at −20 ° C. for 3 days or more, and then thawed at 5 ° C. One day after thawing, the whipped cream is squeezed into a petri dish with a diameter of 30 to 40 mm and a weight of 5 to 7 g, stored at 30 ° C. for 2 hours, and then widened from the first squeezed state. Dripping) was measured. If the sagging was less than 3 mm, it was evaluated as "◯", and if it was 3 mm or more, it was evaluated as "x".
(6) Mouth melting Specialized panelists 5 to 7 eat whipped cream one day after thawing, and score the mouth melting according to the following five criteria. If the average score is 4 or more, "○", 4 If it was less than, it was evaluated as "x".
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... very bad
［凍結ホイップクリームの原料の油脂組成物の評価］
（１）融点
基準油脂分析法（2.2.4.2-1996 融点 上昇融点）に準じて測定した。
（２）ＳＦＣ（固体脂含量）
基準油脂分析法（2.2.9-2003 固体脂含量 NMR法）に準じて測定した。
[Evaluation of fat and oil composition of raw material of frozen whipped cream]
(1) Melting point Measured according to the standard fat analysis method (2.2.4.2-1996 melting point rising melting point).
(2) SFC (solid fat content)
The measurement was performed according to the standard fat and oil analysis method (2.2.9-2003 solid fat content NMR method).
［評価結果］
実施例及び比較例のホイップクリーム及びその原料の油脂組成物の評価結果を、表１〜３に示す。
Tables 1 to 3 show the evaluation results of the whipped cream of Examples and Comparative Examples and the oil and fat composition of the raw material thereof.
表１〜表３の結果から明らかな通り、比較例１〜９の油脂組成物と比べて、実施例１〜〜７の油脂組成物（本発明の第１の態様）並びに実施例８の油脂組成物（本発明の第２の態様）は、ホイップ時間が長く、解凍後の口どけ及び耐熱保形性（ダレの抑制）にも優れており、かつ凍結前と解凍後のオーバーラン変化及び硬度変化を抑制できる。 As is clear from the results of Tables 1 to 3, the oil and fat compositions of Examples 1 to 7 (the first aspect of the present invention) and the oil and fat of Example 8 are compared with the oil and fat compositions of Comparative Examples 1 to 9. The composition (second aspect of the present invention) has a long whipping time, is excellent in melting in the mouth after thawing and heat-resistant shape retention (suppression of sagging), and overrun changes before and after freezing and after thawing. Hardness change can be suppressed.
本発明の油脂組成物は、凍結ホイップクリームの調製において、ホイップ時間を長くすることができ、調製された凍結ホイップクリームの解凍後の口どけ及び耐熱保形性を向上することができる。また、本発明の油脂組成物は、ホイップクリームの凍結前及び解凍後のオーバーラン変化や硬度変化を抑制することができる。従って、本発明の油脂組成物は、凍結ホイップクリーム用として好適に使用できる。 The oil and fat composition of the present invention can prolong the whipping time in the preparation of the frozen whipped cream, and can improve the melting of the prepared frozen whipped cream after thawing and the heat-resistant shape retention. In addition, the oil and fat composition of the present invention can suppress overrun changes and hardness changes before freezing and after thawing of whipped cream. Therefore, the oil and fat composition of the present invention can be suitably used for frozen whipped cream.
Claims (8)
前記油脂（A）、(B)、（C）と、液状非硬化油からなる群より選択されるその他の油脂（D）とからなる、
凍結ホイップクリーム用油脂組成物であって、
前記パーム核ステアリン（A）の割合が油脂組成物の合計質量に対して２０〜５０質量％であり、
前記硬化油由来の油脂（C）が、
（1）ラウリン系極度硬化油（C-1）からなるか、あるいは
（2）前記ラウリン系極度硬化油（C-1）と、ハイエルシン酸菜種極度硬化油及びラウリン系油脂からなる原料油脂のエステル交換油脂（C-2）とからなり、かつ前記エステル交換油脂（C-2）の割合が油脂組成物の合計質量に対して、１〜５質量％である、
前記凍結ホイップクリーム用油脂組成物。 It consists of palm kernel stearin (A), lauric non-hardened oil (B) other than the palm kernel stearin, and oil (C) derived from hydrogenated oil, or the oils (A), (B), (C). ) And other fats and oils (D) selected from the group consisting of liquid uncured oils,
An oil / fat composition for frozen whipped cream
The proportion of the palm kernel stearin (A) is 20 to 50% by mass with respect to the total mass of the oil and fat composition.
The fat (C) derived from the hydrogenated oil is
(1) consisting of lauric extremely hardened oil (C-1), or (2) the lauric extremely hardened oil and (C-1), esters of raw material oils and fats consisting Haierushin acid rapeseed extremely hardened oil and lauric fats it from the interesterified fat (C-2), and the total weight proportion of fat composition of the interesterified fat (C-2), 1 to 5 wt%,
The fat composition for frozen whipped cream.
前記油脂（A）、(B)、（C）と、液状非硬化油からなる群より選択されるその他の油脂（D）とからなる、 The fats and oils (A), (B) and (C) are composed of other fats and oils (D) selected from the group consisting of liquid uncured oils.
凍結ホイップクリーム用油脂組成物であって、An oil / fat composition for frozen whipped cream
前記パーム核ステアリン（A）の割合が油脂組成物の合計質量に対して２０〜５０質量％であり、 The proportion of the palm kernel stearin (A) is 20 to 50% by mass with respect to the total mass of the oil and fat composition.
前記硬化油由来の油脂（C）が、 The fat (C) derived from the hydrogenated oil is
（3）ハイエルシン酸菜種極度硬化油及びラウリン系油脂からなる原料油脂のエステル交換油脂（C-2）からなり、かつ前記エステル交換油脂（C-2）の割合が油脂組成物の合計質量に対して、５質量％を超えて１０質量％未満である、 (3) High erucic acid rapeseed It is composed of transesterified fat (C-2), which is a raw material fat consisting of extremely hydrogenated oil and lauric acid-based fat, and the ratio of the transesterified fat (C-2) to the total mass of the fat composition. More than 5% by weight and less than 10% by weight,
前記凍結ホイップクリーム用油脂組成物。The fat composition for frozen whipped cream.
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| JP6649821B2 (en) * | 2016-03-18 | 2020-02-19 | 雪印メグミルク株式会社 | Oil-in-water emulsion |
| JP6937582B2 (en) * | 2017-01-30 | 2021-09-22 | 太陽油脂株式会社 | Oil composition for whipped cream |
| CN107853408B (en) * | 2017-10-11 | 2021-04-09 | 上海海融食品科技股份有限公司 | Freezing-resistant grease composition and preparation method and application thereof |
| JP7382709B2 (en) * | 2018-10-30 | 2023-11-17 | 太陽油脂株式会社 | Oil and fat composition for frozen whipped cream |
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| JP4615364B2 (en) * | 2005-04-28 | 2011-01-19 | 太陽油脂株式会社 | Whipped cream for freezing |
| CN102014646B (en) * | 2008-04-24 | 2013-03-27 | 日清奥利友集团株式会社 | Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition |
| JP5252997B2 (en) * | 2008-05-30 | 2013-07-31 | 太陽油脂株式会社 | Oil-in-water emulsified oil / fat composition for whipped cream |
| JP5444972B2 (en) * | 2009-09-09 | 2014-03-19 | 太陽油脂株式会社 | Oil composition for whipped cream |
| JP5745804B2 (en) * | 2010-09-22 | 2015-07-08 | 太陽油脂株式会社 | Oil composition for whipped cream |
| MY157215A (en) * | 2011-12-15 | 2016-05-13 | Nisshin Oillio Group Ltd | Oil and fat for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing the oil and fat |
| JP5721918B1 (en) * | 2013-08-19 | 2015-05-20 | 株式会社カネカ | Whipped cream and method for producing the same |
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