JP6856990B2 - Oil and fat composition for cream - Google Patents
Oil and fat composition for cream Download PDFInfo
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- JP6856990B2 JP6856990B2 JP2016169598A JP2016169598A JP6856990B2 JP 6856990 B2 JP6856990 B2 JP 6856990B2 JP 2016169598 A JP2016169598 A JP 2016169598A JP 2016169598 A JP2016169598 A JP 2016169598A JP 6856990 B2 JP6856990 B2 JP 6856990B2
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- 239000006071 cream Substances 0.000 title claims description 128
- 239000000203 mixture Substances 0.000 title claims description 97
- 239000003921 oil Substances 0.000 claims description 181
- 235000019198 oils Nutrition 0.000 claims description 181
- 239000003925 fat Substances 0.000 claims description 173
- 235000019197 fats Nutrition 0.000 claims description 171
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 67
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 57
- 239000007788 liquid Substances 0.000 claims description 37
- 235000016213 coffee Nutrition 0.000 claims description 31
- 235000013353 coffee beverage Nutrition 0.000 claims description 31
- 235000019486 Sunflower oil Nutrition 0.000 claims description 29
- 239000002600 sunflower oil Substances 0.000 claims description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 25
- 239000000194 fatty acid Substances 0.000 claims description 25
- 229930195729 fatty acid Natural products 0.000 claims description 25
- 150000004665 fatty acids Chemical class 0.000 claims description 21
- 239000000470 constituent Substances 0.000 claims description 14
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 12
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 9
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 4
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 4
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 4
- 229960004488 linolenic acid Drugs 0.000 claims description 4
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 4
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims description 3
- 240000007154 Coffea arabica Species 0.000 description 30
- 239000000796 flavoring agent Substances 0.000 description 18
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- 239000012071 phase Substances 0.000 description 14
- 239000008373 coffee flavor Substances 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 13
- 239000002253 acid Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
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- 230000000052 comparative effect Effects 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 6
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- 235000013361 beverage Nutrition 0.000 description 6
- 230000001771 impaired effect Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000001590 oxidative effect Effects 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 5
- 235000019485 Safflower oil Nutrition 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- 239000002540 palm oil Substances 0.000 description 5
- 235000005713 safflower oil Nutrition 0.000 description 5
- 239000003813 safflower oil Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- -1 glycerin fatty acid ester Chemical class 0.000 description 4
- 238000005809 transesterification reaction Methods 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-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
- 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
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- 238000004519 manufacturing process Methods 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
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- 239000002994 raw material Substances 0.000 description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
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- 235000019606 astringent taste Nutrition 0.000 description 2
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- 235000014121 butter Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 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
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 208000031225 myocardial ischemia Diseases 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 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 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- 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
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
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- 238000002844 melting Methods 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
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- 238000007711 solidification Methods 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、コーヒーなどの飲料に添加するクリーム用油脂組成物に関する。 The present invention relates to a cream fat composition to be added to a beverage such as coffee.
従来から、コーヒーなどの飲料に添加するためのクリームとして、植物性油脂を原料として製造される植物性クリーム（水中油型乳化物）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輸送・保存における乳化安定性に優れ、かつ比較的安価に製造されるという利点を有するためにその消費量は多い。この植物性クリームの製造では、通常、安定な乳化物を得るため、複数の乳化剤とリン酸塩、クエン酸塩等の安定剤を使用して調製される。 Conventionally, as a cream to be added to beverages such as coffee, a vegetable cream (oil-in-water emulsion) produced from a vegetable oil or fat as a raw material has been known. Compared to fresh cream obtained from raw milk, vegetable cream is superior in emulsification stability in transportation and storage, and has the advantage of being produced at a relatively low cost, so its consumption is large. In the production of this vegetable cream, it is usually prepared using a plurality of emulsifiers and stabilizers such as phosphates and citrates in order to obtain a stable emulsion.
クリーム等の製造に用いられるクリーム用油脂組成物には、冷凍保存後、使用時に解凍してもボテ・固化が生じにくい優れた冷凍・解凍安定性（凍結耐性ともいう）や、長期保存を可能とする高い酸化安定性などが求められる。これらの特性に着目した従来の油脂としては、菜種硬化油などの部分水素添加油脂が知られている。 The oil and fat composition for creams used in the production of creams, etc. has excellent freezing and thawing stability (also called freezing resistance) that does not easily cause stickiness and solidification even when thawed during use after frozen storage, and can be stored for a long period of time. High oxidative stability is required. As conventional fats and oils focusing on these characteristics, partially hydrogenated fats and oils such as hydrogenated rapeseed oil are known.
しかしながら、上記の油脂は高トランス酸油脂であり、２００３年以降、トランス酸摂取による虚血性心疾患のリスクが報告されたことから、上記のような高トランス酸油脂に代えて低トランス酸油脂を用いることが増えている。低トランス酸油脂は、高トランス酸油脂に比べると凍結耐性や酸化安定性の点で若干劣るものの、上記虚血性心疾患のリスクを低減することができる。低トランス酸油脂を組み合わせた油脂組成物として、例えば、パーム核オレイン油、ヤシ油、パーム核油等と、ハイオレイックヒマワリ油、ハイオレイックサフラワー油、ハイオレイック菜種油、オリーブ油等との混合油又はエステル交換油が知られている（例えば、特許文献１〜３）。 However, the above fats and oils are high trans acid fats and oils, and since 2003, the risk of ischemic heart disease due to ingestion of trans acid has been reported. Therefore, instead of the above high trans acid fats and oils, low trans acid fats and oils are used. It is being used more and more. Although low trans acid fats and oils are slightly inferior to high trans acid fats and oils in terms of freeze resistance and oxidative stability, the risk of ischemic heart disease can be reduced. As an oil / fat composition combining low trans acid oils and fats, for example, a mixed oil of palm kernel olein oil, palm oil, palm kernel oil, etc. and high oleic sunflower oil, high oleic saflower oil, high oleic rapeseed oil, olive oil, etc. Alternatively, ester exchange oils are known (for example, Patent Documents 1 to 3).
しかしながら、近年、低トランス酸油脂を用いることによるリスクとして、低トランス酸油脂中に多く含まれる飽和脂肪酸の問題が取り上げられている。飽和脂肪酸は、体内におけるコレステロール量を増やし、動脈硬化を促進することが報告されている。従って、低トランス酸油であり且つ飽和脂肪酸量の少ない油脂を用いることに対する大きな需要が存在する。
低トランス酸油脂であり且つ飽和脂肪酸量の少ない油脂として、液状油脂を使用することが考えられる。しかしながら、液状油脂は酸化安定性が悪く、長期保存した際、風味が経時的に変化してしまうという問題を有する。このように、液状油脂主体のクリームは、風味の問題があるため実用に至っていない。
However, in recent years, as a risk of using low trans acid fats and oils, the problem of saturated fatty acids contained in a large amount in low trans acid fats and oils has been taken up. Saturated fatty acids have been reported to increase cholesterol levels in the body and promote arteriosclerosis. Therefore, there is a great demand for using fats and oils that are low trans acid oils and have a small amount of saturated fatty acids.
It is conceivable to use liquid fats and oils as fats and oils having low trans acidity and a small amount of saturated fatty acids. However, liquid fats and oils have poor oxidative stability and have a problem that the flavor changes with time when stored for a long period of time. As described above, the cream mainly composed of liquid fats and oils has not been put into practical use due to the problem of flavor.
本発明は上記問題点に鑑みたものであり、液状油脂主体であるにもかかわらず長期保存した場合でも良好な風味（特にコク味やコーヒー風味）を有するクリームを得るのに好適なクリーム用油脂組成物を提供することを目的とする。 The present invention has been made in view of the above problems, and is suitable for obtaining a cream having a good flavor (particularly richness and coffee flavor) even when stored for a long period of time even though it is mainly a liquid fat or oil. It is an object to provide a composition.
本発明者は、鋭意努力により、クリーム用油脂組成物中にハイオレイック菜種油及び／又は菜種油を特定量含むことにより、液状油脂主体の組成物から得られたクリームであっても優れた風味を有することを見出し、本発明を完成させた。すなわち、本発明は以下の通りである。 The present inventor has made diligent efforts to contain a specific amount of high oleic rapeseed oil and / or rapeseed oil in the oil / fat composition for cream, so that even a cream obtained from a composition mainly composed of liquid oil / fat has an excellent flavor. And completed the present invention. That is, the present invention is as follows.
＜１＞ 液状油脂を９０質量％以上含む、クリーム用油脂組成物であって、
前記液状油脂が、菜種油及びハイオレイック菜種油の少なくとも１つを含み、
クリーム用油脂組成物中の菜種油の量が２５質量％以下であり、且つ
クリーム用油脂組成物中のハイオレイック菜種油の量が８０質量％以下である、前記クリーム用油脂組成物。
＜２＞ クリーム用油脂組成物に含まれる全油脂の構成脂肪酸中に占めるリノール酸の割合が１３質量％以下であり、且つリノレン酸の割合が３質量％以下である、＜１＞に記載のクリーム用油脂組成物。
＜３＞ 菜種油を１〜２５質量％含む、請求項１又は２に記載のクリーム用油脂組成物。
＜４＞ ハイオレイック菜種油を５〜８０質量％含む、＜１＞〜＜３＞のいずれかに記載のクリーム用油脂組成物。
＜５＞ 液状油脂が、ハイオレイックヒマワリ油を更に含み、且つ
クリーム用油脂組成物中のハイオレイックヒマワリ油の量が２０〜９９質量％である、＜１＞〜＜４＞のいずれかに記載のクリーム用油脂組成物。
＜６＞ 液状油脂が、菜種油とハイオレイックヒマワリ油とからなるか、ハイオレイック菜種油とハイオレイックヒマワリ油とからなるか、菜種油とハイオレイック菜種油とハイオレイックヒマワリ油とからなる、＜５＞に記載のクリーム用油脂組成物。
＜７＞ クリーム用油脂組成物に含まれる全油脂の構成脂肪酸に占める飽和脂肪酸の割合が１７質量％以下であり、且つトランス脂肪酸の割合が１.５質量％以下である、＜１＞〜＜６＞のいずれかに記載のクリーム用油脂組成物。
＜８＞ 液状クリームの製造に用いるための、＜１＞〜＜７＞のいずれかに記載のクリーム用油脂組成物。
＜９＞ ＜１＞〜＜８＞のいずれかに記載のクリーム用油脂組成物を含む、コーヒークリーム。
<1> An oil / fat composition for cream containing 90% by mass or more of liquid oil / fat.
The liquid fat and oil contains at least one of rapeseed oil and high oleic rapeseed oil.
The cream oil / fat composition, wherein the amount of rapeseed oil in the cream oil / fat composition is 25% by mass or less, and the amount of high oleic rapeseed oil in the cream oil / fat composition is 80% by mass or less.
<2> The proportion of linoleic acid in the constituent fatty acids of all fats and oils contained in the cream fat and oil composition is 13% by mass or less, and the ratio of linolenic acid is 3% by mass or less, according to <1>. Oil and fat composition for cream.
<3> The oil / fat composition for cream according to claim 1 or 2, which contains 1 to 25% by mass of rapeseed oil.
<4> The oil / fat composition for cream according to any one of <1> to <3>, which contains 5 to 80% by mass of high oleic rapeseed oil.
<5> Any of <1> to <4>, wherein the liquid fat and oil further contains high oleic sunflower oil, and the amount of high oleic sunflower oil in the oil and fat composition for cream is 20 to 99% by mass. The oil and fat composition for cream according to.
<6> Liquid fats and oils consist of rapeseed oil and high oleic sunflower oil, high oleic rapeseed oil and high oleic sunflower oil, or rapeseed oil, high oleic rapeseed oil and high oleic sunflower oil, in <5>. The oil and fat composition for creams described.
<7> The ratio of saturated fatty acids to the constituent fatty acids of all fats and oils contained in the cream fat composition is 17% by mass or less, and the ratio of trans fatty acids is 1.5% by mass or less. <1> to < The oil / fat composition for cream according to any one of 6>.
<8> The oil / fat composition for cream according to any one of <1> to <7>, which is used for producing a liquid cream.
<9> A coffee cream containing the cream oil / fat composition according to any one of <1> to <8>.
本発明のクリーム用油脂組成物は、液状油脂主体であるにもかかわらず、長期保存した場合でも風味（特にコク味やコーヒー風味）に優れるクリームを得ることができる。また、本発明のクリーム用油脂組成物は、トランス脂肪酸および飽和脂肪酸量が少ないため、高トランス脂肪酸量の多い組成物から製造されるクリームや、飽和脂肪酸量の多い組成物から製造されるクリームが有する問題点を回避することができる。 Although the oil / fat composition for cream of the present invention is mainly composed of liquid oil / fat, it is possible to obtain a cream having an excellent flavor (particularly richness and coffee flavor) even when stored for a long period of time. Further, since the oil / fat composition for cream of the present invention has a small amount of trans fatty acid and saturated fatty acid, a cream produced from a composition having a large amount of high trans fatty acid and a cream produced from a composition having a large amount of saturated fatty acid can be used. It is possible to avoid the problems that it has.
以下、本発明を実施するための形態を説明する。
＜＜クリーム用油脂組成物＞＞
本発明のクリーム用油脂組成物は、液状油脂を９０質量％以上含む、クリーム用油脂組成物であって、前記液状油脂が、菜種油及びハイオレイック菜種油の少なくとも１つを含み、クリーム用油脂組成物中の菜種油の量が２５質量％以下であり、且つクリーム用油脂組成物中のハイオレイック菜種油の量が８０質量％以下であることを特徴とする。
なお、本発明のクリーム用油脂組成物からクリームを作製する際には、後述するように油相部に乳脂肪を添加することができるが、本明細書及び特許請求の範囲において「油脂組成物」という場合には、特に断らない限り、植物性油脂（すなわち、乳脂肪を除く油脂）からなる油脂組成物を意味する。
本明細書において、「コク味」とは、コーヒークリームを添加することにより付与される濃厚感を意味する。
本明細書において、「コーヒー風味」とは、コーヒークリームを入れたコーヒーの総合的な風味、すなわち、コク味だけではなく油脂の酸化劣化に由来する劣化臭、苦み、エグ味なども総合考慮したコーヒーの風味を意味する。
Hereinafter, modes for carrying out the present invention will be described.
<< Oil and fat composition for cream >>
The oil and fat composition for cream of the present invention is an oil and fat composition for cream containing 90% by mass or more of liquid oil and fat, and the liquid oil and fat contains at least one of rapeseed oil and high oleic rapeseed oil in the oil and fat composition for cream. The amount of rapeseed oil is 25% by mass or less, and the amount of high oleic rapeseed oil in the oil / fat composition for cream is 80% by mass or less.
When producing a cream from the oil / fat composition for cream of the present invention, milk fat can be added to the oil phase portion as described later, but within the scope of the present specification and claims, "oil / fat composition". ", Unless otherwise specified, means an oil / fat composition composed of vegetable oils / fats (that is, oils / fats excluding milk fat).
In the present specification, the "rich taste" means a rich feeling given by adding coffee cream.
In the present specification, the term "coffee flavor" refers to the overall flavor of coffee containing coffee cream, that is, not only the rich taste but also the deteriorated odor, bitterness, and astringent taste caused by the oxidative deterioration of fats and oils. Means coffee flavor.
＜ハイオレイック菜種油及び／又は菜種油＞
ハイオレイック菜種油は、ハイオレイック種の菜種から得られる油である。一般に、ハイオレイック菜種油は、構成脂肪酸に占めるオレイン酸の割合が７０質量％以上である。これに対し、通常の菜種油は、構成脂肪酸に占めるオレイン酸の割合が７０質量％未満である。本明細書及び特許請求の範囲において、ハイオレイック菜種油、菜種油は、それぞれ上記のオレイン酸割合を有するものをいう。
本発明のクリーム用油脂組成物は、菜種油及びハイオレイック菜種油の少なくとも１つを含む。菜種油及びハイオレイック菜種油の少なくとも１つを含むことにより、液状油脂主体の油脂から製造されるにもかかわらず、長期保存した場合でもコク味の良好なクリームを得ることができる。
菜種油を含む場合、菜種油は２５質量％以下の量で含まれるものであり、１〜２５質量％含まれることが好ましく、１〜２０質量％含まれることがより好ましく、１〜１５質量％がさらにより好ましく、１〜１０質量％含まれることがさらにより好ましい。また、菜種油を含む場合、菜種油量の下限値は、２質量％であってもよく、５質量％であってもよい。
ハイオレイック菜種油を含む場合、ハイオレイック菜種油は、クリーム用油脂組成物中に８０質量％以下の量で含まれるものであり、５〜８０質量％含まれることが好ましく、５〜７５質量％がより好ましく、１０〜７０質量％含まれることがさらにより好ましい。
<High oleic rapeseed oil and / or rapeseed oil>
Hyoleic rapeseed oil is an oil obtained from high oleic rapeseed. In general, high oleic rapeseed oil has a proportion of oleic acid in the constituent fatty acids of 70% by mass or more. On the other hand, in ordinary rapeseed oil, the ratio of oleic acid to the constituent fatty acids is less than 70% by mass. In the present specification and claims, hyoleic rapeseed oil and rapeseed oil have the above-mentioned oleic acid ratios, respectively.
The oil and fat composition for cream of the present invention contains at least one of rapeseed oil and high oleic rapeseed oil. By containing at least one of rapeseed oil and high oleic rapeseed oil, it is possible to obtain a cream having a good richness even when stored for a long period of time even though it is produced from fats and oils mainly composed of liquid fats and oils.
When rapeseed oil is contained, the rapeseed oil is contained in an amount of 25% by mass or less, preferably 1 to 25% by mass, more preferably 1 to 20% by mass, and further 1 to 15% by mass. More preferably, it is further preferably contained in an amount of 1 to 10% by mass. When rapeseed oil is included, the lower limit of the amount of rapeseed oil may be 2% by mass or 5% by mass.
When the hyoleic rapeseed oil is contained, the hyoleic rapeseed oil is contained in the oil / fat composition for cream in an amount of 80% by mass or less, preferably 5 to 80% by mass, more preferably 5 to 75% by mass. It is even more preferably contained in an amount of 10 to 70% by mass.
＜ハイオレイックヒマワリ油＞
本発明のクリーム用油脂組成物は、ハイオレイックヒマワリ油を更に含むことが好ましい。ハイオレイックヒマワリ油は、クリーム用油脂組成物中に、２０〜９９質量％含まれることが好ましく、２０〜９８質量％含まれることがより好ましく、２０〜９５質量％含まれることがより好ましく、２５〜９０質量％含まれることがさらにより好ましい。
ハイオレイックヒマワリ油を上記範囲内の量で含むことにより、本発明のクリーム用油脂組成物から得られたクリームを長期保存した場合でも酸化劣化した風味を感じにくくなり、良好なコーヒー風味を有するコーヒーが得られやすくなる。
また、本発明のクリーム用油脂組成物が菜種油を含む場合、ハイオレイックヒマワリ油は７５質量％以上含まれていてもよく、８０〜９９質量％含まれていてもよく、８５〜９９質量％含まれていてもよく、９０〜９９質量％含まれていてもよい。また、ハイオレイックヒマワリ油の上限値は９８質量％であってもよく、９５質量％であってもよい。
また、本発明のクリーム用油脂組成物がハイオレイック菜種油を含む場合、ハイオレイックヒマワリ油は２０質量％以上含まれていてもよく、２０〜９５質量％含まれていてもよく、２５〜９５質量％含まれていてもよく、３０〜９０質量％含まれていてもよい。
<High oleic sunflower oil>
The oil and fat composition for cream of the present invention preferably further contains high oleic sunflower oil. The hyoleic sunflower oil is preferably contained in the oil / fat composition for cream in an amount of 20 to 99% by mass, more preferably 20 to 98% by mass, and more preferably 20 to 95% by mass. It is even more preferably contained in an amount of 25 to 90% by mass.
By containing hyoleic sunflower oil in an amount within the above range, even when the cream obtained from the oil / fat composition for cream of the present invention is stored for a long period of time, it becomes difficult to feel the oxidatively deteriorated flavor and has a good coffee flavor. It becomes easier to get coffee.
When the oil / fat composition for cream of the present invention contains rapeseed oil, the hyoleic sunflower oil may be contained in an amount of 75% by mass or more, 80 to 99% by mass, or 85 to 99% by mass. It may be contained, and may be contained in an amount of 90 to 99% by mass. Further, the upper limit of the high oleic sunflower oil may be 98% by mass or 95% by mass.
When the oil / fat composition for cream of the present invention contains high oleic rapeseed oil, the high oleic sunflower oil may be contained in an amount of 20% by mass or more, 20% to 95% by mass, or 25 to 95% by mass. It may be contained in%, and may be contained in an amount of 30 to 90% by mass.
＜液状油脂＞
本明細書及び特許請求の範囲において、液状油脂は、構成脂肪酸として不飽和脂肪酸を６０質量％以上含む油脂を意味する。また、液状油脂は、好ましくは、２０℃よりも低い融点を有する油脂である。
本発明のクリーム用油脂組成物は、液状油脂を９０質量％以上含む。液状油脂は、クリーム用油脂組成物中に、９５質量％以上含まれることが好ましく、９８質量％以上含まれることがより好ましく、１００質量％含まれていてもよい。
液状油脂の割合が上記範囲内であることにより、飽和脂肪酸量を抑えることができる。従って、飽和脂肪酸量が多いことに起因する健康上の問題点を回避することができる。
<Liquid fats and oils>
In the present specification and claims, liquid fats and oils mean fats and oils containing 60% by mass or more of unsaturated fatty acids as constituent fatty acids. The liquid fat or oil is preferably a fat or oil having a melting point lower than 20 ° C.
The oil / fat composition for cream of the present invention contains 90% by mass or more of liquid oil / fat. The liquid fat and oil is preferably contained in the cream fat and oil composition in an amount of 95% by mass or more, more preferably 98% by mass or more, and may be contained in 100% by mass.
When the ratio of liquid fats and oils is within the above range, the amount of saturated fatty acids can be suppressed. Therefore, it is possible to avoid health problems caused by a large amount of saturated fatty acids.
液状油脂の具体例としては、ハイオレイック菜種油、菜種油、ハイオレイックヒマワリ油、ヒマワリ油、ハイオレイックサフラワー油、大豆油、コーン油、綿実油、紅花油、オリーブ油、またそれらを分別、配合、エステル交換等した油脂が挙げられる。これらの中でも、ハイオレイックナタネ油、菜種油、ハイオレイックヒマワリ油、ハイオレイックサフラワー油が好ましく、ハイオレイックナタネ油、菜種油、ハイオレイックヒマワリ油がより好ましい。 Specific examples of liquid fats and oils include high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, and sorting, blending, and estering them. Examples include replaced oils and fats. Among these, high oleic rapeseed oil, rapeseed oil, high oleic sunflower oil and high oleic safflower oil are preferable, and high oleic rapeseed oil, rapeseed oil and high oleic sunflower oil are more preferable.
上記の通り、本発明のクリーム用油脂組成物は、液状油脂として、ハイオレイック菜種油及び／又は菜種油を含む。従って、９０質量％以上の液状油脂の少なくとも一部はハイオレイック菜種油及び／又は菜種油である。また、本発明のクリーム用油脂組成物は、液状油脂として、好ましくはハイオレイックヒマワリ油を含む。従って、９０質量％以上の液状油脂の少なくとも一部はハイオレイックヒマワリ油であることが好ましい。
液状油脂は、ハイオレイック菜種油、菜種油及びハイオレイックヒマワリ油以外の油脂を含んでいてもよいが、菜種油とハイオレイックヒマワリ油とからなるか、ハイオレイック菜種油とハイオレイックヒマワリ油とからなるか、菜種油とハイオレイック菜種油とハイオレイックヒマワリ油とからなるかことが好ましい。すなわち、液状油脂は、菜種油、ハイオレイック菜種油及びハイオレイックヒマワリ油以外の油脂を含まないことが好ましい。
液状油脂が、ハイオレイック菜種油、菜種油並びにハイオレイックヒマワリ油以外の油脂を含む場合、当該油脂としては、例えばヒマワリ油、ハイオレイックサフラワー油、大豆油、コーン油、綿実油、紅花油、オリーブ油を用いることができる。
As described above, the cream fat composition of the present invention contains high oleic rapeseed oil and / or rapeseed oil as liquid fats and oils. Therefore, at least a part of the liquid fat and oil of 90% by mass or more is high oleic rapeseed oil and / or rapeseed oil. In addition, the oil / fat composition for cream of the present invention preferably contains high oleic sunflower oil as a liquid oil / fat. Therefore, it is preferable that at least a part of the liquid fat or oil of 90% by mass or more is high oleic sunflower oil.
The liquid fat may contain fats and oils other than high oleic rapeseed oil, rapeseed oil and high oleic sunflower oil, but may consist of rapeseed oil and high oleic sunflower oil, or high oleic rapeseed oil and high oleic sunflower oil. It is preferably composed of rapeseed oil, high oleic rapeseed oil and high oleic sunflower oil. That is, it is preferable that the liquid fat and oil does not contain fats and oils other than rapeseed oil, high oleic rapeseed oil and high oleic sunflower oil.
When the liquid fat and oil contains fats and oils other than high oleic rapeseed oil, rapeseed oil and high oleic sunflower oil, the fats and oils include, for example, sunflower oil, high oleic safflower oil, soybean oil, corn oil, cottonseed oil, safflower oil and olive oil. Can be used.
＜その他の油脂＞
本発明のクリーム用油脂組成物は、本発明の効果を損なわない範囲内で、その他の油脂として、パーム系油脂、ラウリン系油脂などを含んでいてもよい。
その他の油脂を含む場合、その他の油脂は、クリーム用油脂組成物の全質量に対して０．１〜１０質量％の割合で含まれることが好ましく、０．１〜５質量％の割合で含まれることがより好ましく、０．１〜２質量％の割合で含まれることがさらにより好ましい。
本発明のクリーム用油脂組成物は、その他の油脂を含んでいても含んでいなくてもよいが、その他の油脂を含んでいないことが好ましい。
（パーム系油脂）
本明細書及び特許請求の範囲において、パーム系油脂は、パーム油またはパーム油を分別、配合、エステル交換等した油脂を意味する。パーム系油脂としては、パーム油、パームオレイン、パームダブルオレイン、パームステアリン、パームミッドフラクション等が挙げられる。パーム系油脂は１種類を単独で用いてもよく、２種類以上を組み合わせて用いてもよい。
（ラウリン系油脂）
本明細書及び特許請求の範囲において、ラウリン系油脂とは、構成脂肪酸としてラウリン酸を３５質量％以上含み、かつ不飽和脂肪酸量が４０％以下である油脂の総称である。
ラウリン系油脂としては、パーム核油、ヤシ油、これらのエステル交換、分別、配合等の処理を行った油脂が挙げられる。ラウリン系油脂は１種類を単独で用いてもよく、２種類以上を組み合わせて用いてもよい。
<Other fats and oils>
The oil / fat composition for cream of the present invention may contain palm-based oil / fat, lauric-based oil / fat, and the like as other oils / fats as long as the effects of the present invention are not impaired.
When other fats and oils are contained, the other fats and oils are preferably contained in a proportion of 0.1 to 10% by mass, preferably 0.1 to 5% by mass, based on the total mass of the fats and oils composition for cream. It is more preferable that the content is 0.1 to 2% by mass.
The oil / fat composition for cream of the present invention may or may not contain other oils and fats, but it is preferable that it does not contain other oils and fats.
(Palm oils and fats)
In the present specification and claims, palm-based fats and oils mean palm oils or fats and oils obtained by separating, blending, or transesterifying palm oil. Examples of palm-based oils and fats include palm oil, palm olein, palm double olein, palm stearin, palm mid fraction and the like. One type of palm-based fat or oil may be used alone, or two or more types may be used in combination.
(Lauric acid)
In the present specification and claims, lauric-based fats and oils are a general term for fats and oils containing 35% by mass or more of lauric acid as constituent fatty acids and having an unsaturated fatty acid content of 40% or less.
Examples of lauric-based fats and oils include palm kernel oil, coconut oil, and fats and oils that have undergone treatments such as transesterification, separation, and compounding of these. One type of lauric oil or fat may be used alone, or two or more types may be used in combination.
＜その他の任意成分＞
本発明のクリーム用油脂組成物は、上記成分の他に、本発明の効果を損なわない範囲で、必要に応じて、酸化防止剤などを含んでいてもよい。酸化防止剤としては、ビタミンＥ、ビタミンＣ、ローズマリー抽出物、茶抽出物、コケモモ抽出物等が挙げられる。
<Other optional ingredients>
The oil / fat composition for cream of the present invention may contain, if necessary, an antioxidant or the like, in addition to the above-mentioned components, as long as the effects of the present invention are not impaired. Examples of the antioxidant include vitamin E, vitamin C, rosemary extract, tea extract, cowberry extract and the like.
＜リノール酸含量、リノレン酸含量＞
本発明のクリーム用油脂組成物は、当該クリーム用油脂組成物中に含まれる全油脂の構成脂肪酸中に占めるリノール酸の割合が１３質量％以下であることが好ましく、１２質量％以下であることがより好ましく、１１質量％以下であることがさらにより好ましい。下限値に特に制限はなく、０質量％であってもよく、５質量％であってもよく、７質量％であってもよい。
また、本発明のクリーム用油脂組成物は、当該クリーム用油脂組成物中に含まれる全油脂の構成脂肪酸中に占めるリノレン酸の割合が３質量％以下であることが好ましく、２質量％以下であることがより好ましく、１．５質量％以下であることがさらにより好ましい。下限値に特に制限はなく、０質量％であってもよく、０．５質量％であってもよく、１質量％であってもよい。
<Linoleic acid content, linolenic acid content>
In the oil / fat composition for cream of the present invention, the proportion of linoleic acid in the constituent fatty acids of the total oil / fat contained in the oil / fat composition for cream is preferably 13% by mass or less, preferably 12% by mass or less. Is more preferable, and 11% by mass or less is even more preferable. The lower limit value is not particularly limited, and may be 0% by mass, 5% by mass, or 7% by mass.
Further, in the oil / fat composition for cream of the present invention, the ratio of linolenic acid in the constituent fatty acids of the total oil / fat contained in the oil / fat composition for cream is preferably 3% by mass or less, preferably 2% by mass or less. It is more preferably present, and even more preferably 1.5% by mass or less. The lower limit value is not particularly limited, and may be 0% by mass, 0.5% by mass, or 1% by mass.
＜飽和脂肪酸含量、トランス脂肪酸含量＞
本発明のクリーム用油脂組成物は、当該クリーム用油脂組成物中に含まれる全油脂の構成脂肪酸に占める飽和脂肪酸の割合が１７質量％以下であることが好ましく、１５質量％以下であることがより好ましく、１４質量％以下であることがさらにより好ましく、１０質量％以下であることがさらにより好ましく、８質量％以下であることがさらにより好ましい。下限値に特に制限はなく、０質量％であってもよく、５質量％であってもよく、６質量％であってもよい。
トランス脂肪酸とは、脂肪酸の構造中にトランス型の二重結合を有する不飽和脂肪酸をいう。本発明のクリーム用油脂組成物は、当該クリーム用油脂組成物中に含まれる全油脂の構成脂肪酸に占めるトランス脂肪酸の割合が１．５質量％以下であることが好ましく、１．２質量％以下であることがより好ましく、１質量％以下であることがさらにより好ましい。下限値に特に制限はなく、０質量％であってもよく、０．３質量％であってもよく、０．５質量％であってもよい。
<Saturated fatty acid content, trans fatty acid content>
In the oil and fat composition for cream of the present invention, the ratio of saturated fatty acids to the constituent fatty acids of all fats and oils contained in the oil and fat composition for cream is preferably 17% by mass or less, and preferably 15% by mass or less. It is even more preferably 14% by mass or less, even more preferably 10% by mass or less, and even more preferably 8% by mass or less. The lower limit value is not particularly limited, and may be 0% by mass, 5% by mass, or 6% by mass.
Trans fatty acids are unsaturated fatty acids that have a trans-type double bond in the structure of the fatty acid. In the oil / fat composition for cream of the present invention, the ratio of trans fatty acid to the constituent fatty acids of the total oil / fat contained in the oil / fat composition for cream is preferably 1.5% by mass or less, preferably 1.2% by mass or less. Is more preferable, and 1% by mass or less is even more preferable. The lower limit value is not particularly limited, and may be 0% by mass, 0.3% by mass, or 0.5% by mass.
本発明のクリーム用油脂組成物は、上記の油脂を単に混合しただけのものであってもよく、または、上記油脂を混合後にエステル交換したものであってもよい。なお、本明細書及び特許請求の範囲において、特に断らない限り、「クリーム用油脂組成物」は、上記の油脂を単に混合しただけの組成物も、上記油脂を混合後にエステル交換して得られる組成物も包含する概念である。
エステル交換は、当該技術分野で公知の方法を用いて行うことができる。例えば、非選択的エステル交換反応方法、選択型（指向型）エステル交換反応方法が挙げられる。
The oil / fat composition for cream of the present invention may be simply a mixture of the above fats and oils, or may be a mixture of the above oils and fats and then transesterified. In the present specification and claims, unless otherwise specified, the "cream oil / fat composition" can be obtained by simply mixing the above oils and fats and then transesterifying the above oils and fats. It is a concept that also includes compositions.
Transesterification can be carried out using methods known in the art. For example, a non-selective transesterification reaction method and a selective (directed) transesterification reaction method can be mentioned.
＜＜クリーム＞＞
上述した油脂組成物から下記のように水中油型乳化油脂組成物であるクリーム（又はクリーム組成物）を製造することができる。
〔油相部〕
本発明のクリームは水相部と油相部からなり、油相部に上記本発明のクリーム用油脂組成物を含有することを特徴とする。
本発明において、油相部は、本発明のクリーム用油脂組成物に加えて、油脂として乳脂肪を更に含んでいてもよい。乳脂肪としてバターオイル、バター、生クリーム、牛乳等を由来とする乳脂肪が挙げられる。
<< Cream >>
A cream (or cream composition) which is an oil-in-water emulsified oil / fat composition can be produced from the above-mentioned oil / fat composition as described below.
[Oil phase part]
The cream of the present invention comprises an aqueous phase portion and an oil phase portion, and the oil phase portion contains the above-mentioned oil / fat composition for cream of the present invention.
In the present invention, the oil phase portion may further contain milk fat as the oil and fat in addition to the oil and fat composition for cream of the present invention. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.
本発明のクリームの油相部には、上記油脂に加えて、親油性の乳化剤、着香料、着色料等を添加してもよい。乳化剤としては、例えばレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリド等従来公知の乳化剤のうちＨＬＢの低い乳化剤が例示でき、本発明においてはこれらのいずれを適宜組み合わせて使用してもよい。
本発明において、クリーム全質量に対する油相部質量が５〜４５質量％であることが好ましく、より好ましくは１０〜４０％、更により好ましくは１０〜３５％である。この範囲内であると、コーヒーや紅茶等に添加した場合にも風味が損なわれず良好だからである。特に油相部質量が４５質量％を超えると、グリーシーになり風味が損なわれやすい。
In addition to the above fats and oils, lipophilic emulsifiers, flavoring agents, coloring agents and the like may be added to the oil phase portion of the cream of the present invention. Examples of the emulsifier include emulsifiers having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. May be used in combination as appropriate.
In the present invention, the mass of the oil phase portion with respect to the total mass of the cream is preferably 5 to 45% by mass, more preferably 10 to 40%, and even more preferably 10 to 35%. This is because if it is within this range, the flavor is not impaired even when it is added to coffee, black tea or the like, and it is good. In particular, when the mass of the oil phase portion exceeds 45% by mass, it becomes greedy and the flavor is liable to be impaired.
〔水相部〕
本発明のクリームの水相部は、水に、カゼインナトリウム、脱脂粉乳、糖類や必要に応じて、蔗糖脂肪酸エステル、クエン酸ナトリウム、トリポリりん酸ナトリウム、第二りん酸ナトリウム、重炭酸ナトリウム、ヘキサメタりん酸ナトリウム、カラギナン等増粘多糖類などを添加してもよい。
[Water phase part]
The aqueous phase portion of the cream of the present invention contains sodium caseinate, defatted milk powder, saccharides and, if necessary, sodium citrate, sodium citrate, sodium tripolyphosphate, sodium dibasic phosphate, sodium bicarbonate, hexameta. Thickening polysaccharides such as sodium phosphate and caseinan may be added.
本発明のクリームの水相部は、更に、甘味や粘度の調節を目的として糖類を配合してもよい。糖類としては、例えば、水飴、粉飴、ショ糖、麦芽糖、ソルビトール、マルチトール、エリスリトール、トレハロース等が挙げられ、これは必要に応じ適宜組み合わせて配合される。 The aqueous phase portion of the cream of the present invention may further contain sugars for the purpose of adjusting sweetness and viscosity. Examples of sugars include starch syrup, powdered syrup, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose and the like, which are appropriately combined and blended as necessary.
＜＜クリームの製造方法＞＞
本発明のクリームは、一般的な水中油型乳化油脂組成物の製造方法により製造できる。代表的な方法を述べると、油脂を含む油相部の材料を混合して溶解ないし分散させて油相部を調製する。乳化剤を使用する場合であって、乳化剤が親油性のものを用いる場合には、原料油脂の一部または全部に添加し溶解ないし分散させて油相部を調製する。次に、上述したカゼインナトリウム等の添加物を水に添加して水相部を調製する。
<< Cream manufacturing method >>
The cream of the present invention can be produced by a general method for producing an oil-in-water emulsified oil / fat composition. A typical method is described. The oil phase portion is prepared by mixing and dissolving or dispersing the materials of the oil phase portion containing fats and oils. When an emulsifier is used and the emulsifier is lipophilic, it is added to a part or all of the raw material fats and oils and dissolved or dispersed to prepare an oil phase portion. Next, the above-mentioned additive such as casein sodium is added to water to prepare an aqueous phase portion.
調製した油相部と水相部を６０℃から８０℃に加温し、混合して予備乳化を行う。予備乳化後、ホモゲナイザーにて均質化し、バッチ式殺菌法、または間接加熱方式あるいは直接加熱方式によるＵＨＴ滅菌処理法にて滅菌し、再びホモゲナイザーにて均質化し冷却しエージングする。 The prepared oil phase portion and aqueous phase portion are heated from 60 ° C. to 80 ° C., mixed and pre-emulsified. After pre-emulsification, it is homogenized with a homogenizer, sterilized by a batch sterilization method, or a UHT sterilization method by an indirect heating method or a direct heating method, homogenized again with a homogenizer, cooled and aged.
本発明のクリーム用油脂組成物は、様々なクリーム用途に使用できるが、液状クリームの製造に好適に用いることができる。また、本発明のクリーム用油脂組成物は、コーヒークリームに代表される、飲料用のクリーム（特に液状クリーム）として好適に使用することができる。
飲料の具体例としては、コーヒー、紅茶、緑茶、果実飲料等が挙げられる。これらの中でも、コーヒー、紅茶が特に好ましい。すなわち、本発明のクリーム用組成物を用いて製造されたクリームは、コーヒークリームの用途として包含される、飲料としてのコーヒー用又は紅茶用の液状クリームとして好適に用いることができる。
The oil and fat composition for cream of the present invention can be used for various cream applications, but can be suitably used for producing a liquid cream. Further, the oil / fat composition for cream of the present invention can be suitably used as a cream for beverages (particularly a liquid cream) typified by coffee cream.
Specific examples of beverages include coffee, black tea, green tea, fruit beverages and the like. Of these, coffee and tea are particularly preferable. That is, the cream produced by using the cream composition of the present invention can be suitably used as a liquid cream for coffee or black tea as a beverage, which is included in the use of coffee cream.
＜油脂組成物の調製＞
表２〜３に示す油脂及び配合割合（質量％）で混合した後、結晶を完全に溶解させた。その後、脱色、脱臭し、実施例１〜５及び比較例１〜６の各油脂組成物を得た。実施例１〜５及び比較例１〜６において使用した各油脂の構成脂肪酸組成を表１に示す。
<Preparation of oil and fat composition>
After mixing with the fats and oils shown in Tables 2 to 3 and the blending ratio (mass%), the crystals were completely dissolved. Then, it was decolorized and deodorized to obtain the oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 to 6. Table 1 shows the constituent fatty acid compositions of the fats and oils used in Examples 1 to 5 and Comparative Examples 1 to 6.
表２〜表３中、％は質量％を意味する。 In Tables 2 to 3,% means mass%.
＜原料油脂の分析＞
（脂肪酸組成）
基準油脂分析法（暫１７−２００７トランス脂肪酸含量（キャピラリーガスクロマトグラフ法））に準じて測定した。
ガスクロマトグラフィー装置は、島津製作所（株）製、ＧＣ−２０１０型。カラムは、ＳＵＰＥＬＣＯ社製、ＳＰ−２５６０。
<Analysis of raw material fats and oils>
(Fatty acid composition)
The measurement was performed according to the standard fat analysis method (provisional 17-2007 trans fatty acid content (capillary gas chromatograph method)).
The gas chromatography device is a GC-2010 type manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.
＜コーヒークリームの調製＞
得られた各油脂組成物を６０℃の高温で３日間保管して加速度的に劣化を進め、経時的に酸化劣化した場合と同様の状態にした（加速劣化試験）。
その後、下記表４に記載の割合で油相部と水相部を混合し、６５℃にて１０分間予備乳化を行い、１００ｋｇ／ｃｍ2で均質化した。次いで、７５℃にて１５分間加熱殺菌を行い、３００ｋｇ／ｃｍ2で再度、均質化した。
均質化後、冷却し、１５℃で１晩、エージングし、実施例１〜５及び比較例１〜６の各油脂組成物を含むコーヒークリームを調製した。
なお、表４中、％は質量％を意味する。
<Preparation of coffee cream>
Each of the obtained oil and fat compositions was stored at a high temperature of 60 ° C. for 3 days to accelerate the deterioration, and to be in the same state as in the case of oxidative deterioration over time (accelerated deterioration test).
Then, the oil phase part and the aqueous phase part were mixed at the ratios shown in Table 4 below, pre-emulsified at 65 ° C. for 10 minutes, and homogenized at 100 kg / cm 2. Then, it was sterilized by heating at 75 ° C. for 15 minutes and homogenized again at 300 kg / cm 2.
After homogenization, the coffee cream was cooled and aged at 15 ° C. overnight to prepare a coffee cream containing the oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 to 6.
In Table 4,% means mass%.
＜評価＞
市販のインスタントコーヒー（２g）にお湯（１００ｍｌ）を注ぎ、各実施例又は比較例の油脂組成物を含むコーヒークリーム５ｍｌを入れ、パネラー５人によりコーヒーを試飲し、コク味とコーヒー風味について評価試験を行った。なお、コク味試験は、実施例１〜５及び比較例１〜６のいずれかから調製されたコーヒークリームを入れたコーヒーにコク味が感じられるか、それともコク味が感じられずあっさりした味であるかを評価する試験である。コーヒー風味試験は、上記コーヒークリームを入れたコーヒーの総合的な風味、すなわち、コク味だけではなく油脂の酸化劣化に由来する劣化臭、苦み、エグ味なども含むコーヒーの総合的な風味を評価する試験である。その結果を表２〜３に示す。
（１）コク味試験
Ａ：コク味があり良好であった。
Ｂ：コク味を感じた。
Ｃ：コク味がなく、あっさりしていた。
（２）コーヒー風味試験
Ａ：劣化した風味を感じず、良好なコーヒー風味であった。
Ｂ：劣化した風味をやや感じるが、問題ないコーヒー風味であった。
Ｃ：劣化した風味を強く感じ、コーヒー風味が損なわれた。
<Evaluation>
Pour hot water (100 ml) into commercially available instant coffee (2 g), add 5 ml of coffee cream containing the oil and fat composition of each example or comparative example, taste the coffee by five panelists, and evaluate the richness and coffee flavor. Was done. In the rich taste test, the coffee containing the coffee cream prepared from any of Examples 1 to 5 and Comparative Examples 1 to 6 has a rich taste, or a light taste without a rich taste. It is a test to evaluate whether there is. The coffee flavor test evaluates the overall flavor of coffee containing the above coffee cream, that is, the overall flavor of coffee including not only rich taste but also deteriorated odor, bitterness, and astringent taste due to oxidative deterioration of fats and oils. It is a test to do. The results are shown in Tables 2-3.
(1) Rich taste test A: The rich taste was good.
B: I felt a rich taste.
C: There was no richness and it was light.
(2) Coffee flavor test A: No deteriorated flavor was felt, and the coffee flavor was good.
B: I felt a little deteriorated flavor, but it was a coffee flavor with no problem.
C: The deteriorated flavor was strongly felt, and the coffee flavor was impaired.
表２〜３に示す結果から明らかなように、比較例１及び６のクリーム用油脂組成物から製造されたコーヒークリームを入れたコーヒーは、コク味がなくあっさりしていた。比較例２〜５のクリーム用油脂組成物から製造されたコーヒークリームを入れたコーヒーは、コク味はあるものの劣化した風味を強く感じ、コーヒー風味が損なわれていた。これに対し、実施例１〜５のクリーム用油脂組成物から製造されたコーヒークリームを入れたコーヒーは、コク味があり、コーヒー風味も良好であった。
以上の通り、本発明のクリーム用油脂組成物は、液状油脂主体であるにもかかわらず、風味が良好であり、コーヒークリームなどのクリーム用途に適していることが判る。
As is clear from the results shown in Tables 2 and 3, the coffee containing the coffee cream produced from the cream oil / fat compositions of Comparative Examples 1 and 6 had no richness and was light. The coffee containing the coffee cream produced from the oil and fat compositions for cream of Comparative Examples 2 to 5 had a rich taste but strongly felt a deteriorated flavor, and the coffee flavor was impaired. On the other hand, the coffee containing the coffee cream produced from the cream oil / fat compositions of Examples 1 to 5 had a rich taste and a good coffee flavor.
As described above, it can be seen that the cream fat composition of the present invention has a good flavor and is suitable for cream applications such as coffee cream, although it is mainly composed of liquid fats and oils.
本発明によれば、液状油脂主体であるにもかかわらず、長期保存した場合でも風味の良好なクリームを得ることができる。したがって、本発明は、産業上、極めて有用である。 According to the present invention, it is possible to obtain a cream having a good flavor even when it is stored for a long period of time even though it is mainly composed of liquid fats and oils. Therefore, the present invention is extremely useful industrially.
Claims (9)
前記液状油脂が、菜種油及びハイオレイック菜種油の少なくとも１つとハイオレイックヒマワリ油とを含み、
菜種油を含む場合、クリーム用油脂組成物中の菜種油の量は５〜１５質量％であり、
ハイオレイック菜種油を含む場合、クリーム用油脂組成物中のハイオレイック菜種油の量は５〜８０質量％であり、且つ
クリーム用油脂組成物中のハイオレイックヒマワリ油の量は２０〜９５質量％である、前記クリーム用油脂組成物。 A cream fat / oil composition containing 90% by mass or more of a liquid fat / fat containing 60% by mass or more of an unsaturated fatty acid as a constituent fatty acid.
The liquid fat and oil contains at least one of rapeseed oil and high oleic rapeseed oil and high oleic sunflower oil.
When rapeseed oil is contained, the amount of rapeseed oil in the oil / fat composition for cream is 5 to 15 % by mass.
When the hyoleic rapeseed oil is contained, the amount of the hyoleic rapeseed oil in the cream oil composition is 5 to 80% by mass, and the amount of the hyoleic sunflower oil in the cream oil composition is 20 to 95% by mass. The oil / fat composition for cream.
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