JP6955326B2 - Oil composition for compound cream - Google Patents
Oil composition for compound cream Download PDFInfo
- Publication number
- JP6955326B2 JP6955326B2 JP2016151424A JP2016151424A JP6955326B2 JP 6955326 B2 JP6955326 B2 JP 6955326B2 JP 2016151424 A JP2016151424 A JP 2016151424A JP 2016151424 A JP2016151424 A JP 2016151424A JP 6955326 B2 JP6955326 B2 JP 6955326B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- oils
- mass
- fats
- 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.)
- Active
Links
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
Description
本発明は、コンパウンドクリーム用油脂組成物、該油脂組成物および乳脂肪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（コンパウンドクリーム）、及び該水中油型乳化油脂組成物を用いて製造されるホイップクリームに関する。 The present invention comprises an oil / fat composition for compound cream, an oil-in-water emulsified oil / fat composition (compound cream) composed of the oil / fat composition and an oil phase portion containing milk fat and an aqueous phase portion, and the oil-in-water emulsified oil / fat. It relates to a whipped cream produced using the composition.
製菓や料理に用いられるホイップクリームの種類として、生クリームや植物油脂クリーム、および油分として乳脂肪と植物油脂の両方を用いるコンパウンドクリームが知られている。生クリームは、優れた乳風味を有しており、嗜好性の高いクリームであるが、輸送時やホイップ操作時の取扱い面が難しく、植物性クリームの使い勝手の良さに及ばない。そこで両者の特性を併せ持つクリームとして、コンパウンドクリームが広く用いられている。
このようなコンパウンドクリームに使用される植物油脂として、パーム系油脂またはパーム系油脂を含有するエステル交換油脂が広く用いられている。しかし、これらの油脂は独特な風味を有しており、水中油型乳化油脂組成物に調製した際に雑味として感じられ、自然な乳風味を阻害することが、発明者らの検討により判明した。また、パーム系油脂を使用したコンパウンドクリームはホイップ後の硬度が経時的に軟らかくなる（戻り）という課題がある。
Known types of whipped cream used in confectionery and cooking include fresh cream and vegetable oil cream, and compound cream using both milk fat and vegetable oil as oil. Fresh cream has an excellent milk flavor and is highly palatable, but it is difficult to handle during transportation and whipping operation, and it is not as easy to use as vegetable cream. Therefore, compound cream is widely used as a cream having both characteristics.
As the vegetable fats and oils used in such compound creams, palm-based fats and oils or transesterified fats and oils containing palm-based fats and oils are widely used. However, it was found by the inventors' examination that these fats and oils have a unique flavor and are perceived as a miscellaneous taste when prepared in an oil-in-water emulsified fat and oil composition, and inhibit the natural milk flavor. bottom. Further, the compound cream using palm-based fats and oils has a problem that the hardness after whipping becomes softer (returns) with time.
例えば、保存時の乳化安定性及びホイップ後の安定性が良好である、生クリームを含有する起泡性水中油型乳化組成物（コンパウンドクリーム）として、特許文献１には、クリーム又は生クリーム含有水中油型乳化物（Ａ）、及び、油分含量が該生クリーム又は生クリーム含有水中油型乳化物（Ａ）よりも大であり、生クリームを含まない水中油型乳化物（Ｂ）を混合してなることを特徴とする起泡性水中油型乳化組成物が挙げられている。このような起泡性水中油型乳化組成物は、低油分の生クリームを使用せざるを得ないため乳風味に欠け、かつ油分が低くなるため濃厚感に欠けるということがある。
また、乳味感及びコク味に優れた風味良好な比較的高油分の水中油型乳化物の製造方法として、例えば特許文献２には、乳蛋白質を除く油脂、乳化剤及び水を用いて高油分の予備乳化液（Ａ）を調製し、該予備乳化液（Ａ）を微細細孔を有する多孔質膜に通過させた予備乳化液（Ａ’）と、乳蛋白質を含む水溶液を微粒化処理した水相（Ｂ）を撹拌混合して調製した本乳化液（Ｃ）を直接加熱殺菌後、間接冷却を行うといった製造方法が挙げられている。しかし、このような製造方法は非常に煩雑であるうえ、パーム系油脂を含有するエステル交換油を含むため、油脂独特の風味が乳風味を阻害してしまうということがある。
For example, as a foamable oil-in-water emulsified composition (compound cream) containing fresh cream, which has good emulsification stability during storage and stability after whipping, Patent Document 1 contains cream or fresh cream. An oil-in-water emulsion (A) and an oil-in-water emulsion (B) having an oil content larger than that of the cream or a cream-containing oil-in-water emulsion (A) and containing no cream are mixed. A foamable oil-in-water emulsified composition characterized by the above is mentioned. Such a foamable oil-in-water emulsified composition may lack a milky flavor because it has to use fresh cream having a low oil content, and may lack a rich feeling because the oil content is low.
Further, as a method for producing an oil-in-water emulsion having a relatively high oil content, which is excellent in milky taste and richness and has a good flavor, for example, Patent Document 2 describes a high oil content using an oil / fat excluding milk protein, an emulsifier and water. The preliminary emulsion (A) was prepared, and the preliminary emulsion (A') was passed through a porous membrane having fine pores, and the aqueous solution containing the milk protein was atomized. A production method in which the emulsion (C) prepared by stirring and mixing the aqueous phase (B) is directly heat-sterilized and then indirectly cooled is mentioned. However, such a production method is very complicated, and since it contains transesterified oil containing palm-based fats and oils, the flavor peculiar to fats and oils may hinder the milky flavor.
本発明は、自然な乳風味を有し、植物油脂由来の雑味が少なく、口どけに優れ、ホイップ後の硬度変化およびオーバーランの変化が抑制され、かつ液状状態での輸送耐性に優れたコンパウンド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。
本発明はさらに、煩雑な製法を用いることなく、風味の良いコンパウンドクリーム用油脂組成物を製造する方法を提供することを目的とする。
The present invention has a natural milky flavor, less unpleasant taste derived from vegetable oils and fats, excellent melting in the mouth, suppression of hardness change and overrun change after whipping, and excellent transport resistance in a liquid state. It is an object of the present invention to provide an oil / fat composition for producing a compound cream.
Another object of the present invention is to provide a method for producing a fat composition for a compound cream having a good flavor without using a complicated production method.
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、コンパウンドクリーム用油脂組成物として、特にラウリン系非硬化油を主体とし、さらに極度硬化油又はその加工油脂とを組み合わせる事で、上記目的を達成することができるという知見を得て、本発明を完成するに至った。
すなわち、本発明は、ラウリン系非硬化油（A）と上昇融点４５℃以上の極度硬化油又はその加工油脂（B）を含み、当該油脂組成物全質量に対する（A）の質量比が７０〜９９質量％、（B）の質量比が１〜１５質量％であり、（A）と（B）の合計質量比が８０質量％以上である、コンパウンドクリーム用油脂組成物を提供する。
かかる油脂組成物により、自然な乳風味を有し、植物油脂由来の雑味が少なく、口どけに優れ、ホイップ後の硬度変化およびオーバーランの変化が抑制され、かつ液状輸送時の乳化安定性に優れたコンパウンドクリームを製造することができる。
As a result of diligent studies to achieve the above problems, the present inventors have made the above-mentioned oil and fat composition for compound cream mainly composed of laurin-based uncured oil, and further combined with extremely hydrogenated oil or its processed oil and fat. The present invention has been completed with the finding that the object can be achieved.
That is, the present invention contains a laurin-based uncured oil (A), an extremely cured oil having an elevated melting point of 45 ° C. or higher, or a processed oil (B) thereof, and the mass ratio of (A) to the total mass of the oil / fat composition is 70 to 70 to Provided is an oil / fat composition for compound cream, wherein the mass ratio of 99% by mass and (B) is 1 to 15% by mass, and the total mass ratio of (A) and (B) is 80% by mass or more.
With such an oil / fat composition, it has a natural milky flavor, has less miscellaneous taste derived from vegetable oils and fats, has excellent melting in the mouth, suppresses changes in hardness and overrun after whipping, and has emulsion stability during liquid transportation. It is possible to produce an excellent compound cream.
本発明は以下を提供する。
＜１＞ラウリン系非硬化油（A）と上昇融点４５℃以上の極度硬化油又はその加工油脂（B）を含み、当該油脂組成物全質量に対する（A）の質量比が７０〜９９質量％、（B）の質量比が１〜１５質量％であり、（A）と（B）の合計質量比が８０質量％以上である、コンパウンドクリーム用油脂組成物。
＜２＞（A）ラウリン系非硬化油が、パーム核油、ヤシ油、又はこれらのエステル交換油脂からなる群より選択される油脂である、＜１＞に記載のコンパウンドクリーム用油脂組成物。
＜３＞（B）極度硬化油又はその加工油脂が、ハイエルシン酸菜種極度硬化油とラウリン系油脂の混合油のエステル交換油脂である、上記＜１＞または＜２＞に記載のコンパウンドクリーム用油脂組成物。
＜４＞油脂組成物全質量に対する（A）の質量比が７８〜９８質量％である、上記＜１＞〜＜３＞のいずれか一項に記載のコンパウンドクリーム用油脂組成物。
＜５＞油脂組成物全質量に対する（B）の質量比が２〜７質量％である、上記＜１＞〜＜４＞のいずれか一項に記載のコンパウンドクリーム用油脂組成物。
＜６＞水相部と油相部とからなり、前記油相部が乳脂肪、植物油脂組成物から成り、前記植物油脂組成物が上記＜１＞〜＜５＞のいずれか一項に記載のコンパウンドクリーム用油脂組成物である、コンパウンドクリーム。
＜７＞油相中の、乳脂肪：コンパウンドクリーム用油脂組成物が２０：８０〜８０：２０である、上記＜６＞に記載のコンパウンドクリーム。
＜８＞乳脂肪の由来が、生クリームである、上記＜６＞または＜７＞に記載のコンパウンドクリーム。
＜９＞コンパウンドクリーム用油脂組成物、生クリーム、及び水相を混合した後に、均質化を行うことによって製造される、上記＜８＞に記載のコンパウンドクリーム。
＜１０＞コンパウンドクリーム用油脂組成物、水相、及び生クリームを混合した後に、均質化を行うことを特徴とする、上記＜６＞〜＜９＞のいずれか一項に記載のコンパウンドクリームの製造方法 。
The present invention provides:
<1> A laurin-based uncured oil (A) and an extremely cured oil having a rising melting point of 45 ° C. or higher or a processed oil (B) thereof are contained, and the mass ratio of (A) to the total mass of the oil / fat composition is 70 to 99% by mass. , (B) is 1 to 15% by mass, and the total mass ratio of (A) and (B) is 80% by mass or more.
<2> The oil / fat composition for compound cream according to <1>, wherein the (A) lauric-based non-hydrogenated oil is an oil / fat selected from the group consisting of palm kernel oil, coconut oil, or transesterified oils / fats thereof.
<3> (B) The oil or fat for compound cream according to <1> or <2> above, wherein the extremely hydrogenated oil or its processed oil is a transesterified oil or fat of a mixed oil of high-erucic acid rapeseed extremely hydrogenated oil and lauric acid-based oil. Composition.
<4> The oil / fat composition for compound cream according to any one of <1> to <3> above, wherein the mass ratio of (A) to the total mass of the oil / fat composition is 78 to 98% by mass.
<5> The oil / fat composition for compound cream according to any one of <1> to <4> above, wherein the mass ratio of (B) to the total mass of the oil / fat composition is 2 to 7% by mass.
<6> The oil phase portion is composed of an aqueous phase portion and an oil phase portion, the oil phase portion is composed of milk fat and a vegetable oil / fat composition, and the vegetable oil / fat composition is described in any one of <1> to <5>. Compound cream, which is an oil and fat composition for compound cream.
<7> The compound cream according to <6> above, wherein the oil / fat composition for milk fat: compound cream in the oil phase is 20:80 to 80:20.
<8> The compound cream according to <6> or <7> above, wherein the milk fat is derived from fresh cream.
<9> The compound cream according to <8> above, which is produced by mixing an oil / fat composition for compound cream, fresh cream, and an aqueous phase and then homogenizing the mixture.
<10> The compound cream according to any one of <6> to <9> above, wherein the oil / fat composition for compound cream, the aqueous phase, and the fresh cream are mixed and then homogenized. Production method .
本発明により、自然な乳風味を有し、植物油脂由来の雑味が少なく、口どけに優れ、ホイップ後の硬度変化およびオーバーランの変化が抑制され、かつ液状状態での輸送耐性に優れたコンパウンドクリームを製造することができる。
特に、本発明のコンパウンドクリーム用油脂組成物から製造されるコンパウンドクリームは自然な乳風味に優れており、かつ液状状態での輸送時において、振動に耐えて良好な乳化状態を維持することができるため、従来製品に比べて、非常に優れた商品価値を与えるものである。
According to the present invention, it has a natural milky flavor, has less unpleasant taste derived from vegetable oils and fats, has excellent melting in the mouth, suppresses changes in hardness and overrun after whipping, and has excellent transport resistance in a liquid state. Compound cream can be produced.
In particular, the compound cream produced from the oil / fat composition for compound cream of the present invention is excellent in natural milk flavor, and can withstand vibration and maintain a good emulsified state during transportation in a liquid state. Therefore, it gives a very excellent commercial value as compared with the conventional product.
＜コンパウンドクリーム用油脂組成物＞
本発明のコンパウンドクリーム用油脂組成物は、ラウリン系非硬化油（A）と極度硬化油又はその加工脂（B）を含むことを特徴とする。
なお、本明細書において「コンパウンドクリーム用油脂組成物」という場合には、特に断らない限り、植物油脂（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。（B）の上昇融点は４５℃以上である。
<Fat composition for compound cream>
The oil / fat composition for a compound cream of the present invention is characterized by containing a lauric-based non-hydrogenated oil (A) and an extremely hydrogenated oil or a processed oil (B) thereof.
In the present specification, the term "fat composition for compound cream" means a fat composition composed of vegetable fats and oils (that is, fats and oils excluding milk fat) unless otherwise specified. The rising melting point of (B) is 45 ° C. or higher.
（A）ラウリン系非硬化油
ラウリン系非硬化油（A）とは、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（A）としては、パーム核油、ヤシ油、これらの分別油（例えば、パーム核オレイン、パーム核ステアリン）、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。ラウリン系油脂として、全構成脂肪酸の質量に対しラウリン酸を３０質量％以上有する油脂が好ましく、４０質量％以上有する油脂がさらに好ましい。
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。
(A) Lauric non-hydrogenated oil Lauric non-hydrogenated oil (A) means lauric oil other than hydrogenated oil. Laurin-based non-hydrogenated oils (A) include palm kernel oil, coconut oil, fractionated oils thereof (for example, palm kernel olein, palm kernel stear), one or more of these ester-exchanged fats and oils, and mixed oils of two or more of these. Can be mentioned. As the lauric-based fats and oils, fats and oils having 30% by mass or more of lauric acid with respect to the mass of all constituent fatty acids are preferable, and fats and oils having 40% by mass or more are more preferable.
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).
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。 The transesterified fats and oils are classified into random (non-selective) transesterified fats and oils and selective (directed) transesterified fats and oils according to the difference in 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.
ラウリン系非硬化油（A）のなかでは、乳風味、口どけ、液状状態での輸送耐性の面からパーム核油、ヤシ油、又はこれら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、更に植物油脂由来の雑味の観点から、パーム核油が特に好ましい。
ラウリン系非硬化油（A）の上昇融点は、特に制限なく、例えば、２０〜３２℃、好ましくは２２〜３０℃、さらに好ましくは２４〜２９℃である。
ラウリン系非硬化油（A）の割合は、コンパウンドクリーム用油脂組成物全質量に対して、７０〜９９質量％の範囲であり、７８〜９８質量％が好ましく、８５〜９８質量％が更に好ましく、９０〜９７質量％がより好ましく、９５〜９７質量％が更により好ましい。ラウリン系非硬化油（A）の割合が７０質量％以上であると、乳風味や口どけが低下せず、雑味が生じにくく、またホイップ後の硬度変化が増大せず維持できる傾向にあり、一方、９９質量％以下であると、液状輸送時の乳化安定性が低下せず良好になる傾向にある。
Among the laurin-based non-hydrogenated oils (A), palm kernel oil, coconut oil, or these ester-exchanged fats and oils (particularly, random ester-exchanged fats and oils) are preferable in terms of milky flavor, melting in the mouth, and transport resistance in a liquid state. Further, palm kernel oil is particularly preferable from the viewpoint of miscellaneous taste derived from vegetable oils and fats.
The rising melting point of the lauric uncured oil (A) is not particularly limited, and is, for example, 20 to 32 ° C, preferably 22 to 30 ° C, and more preferably 24 to 29 ° C.
The ratio of the laurin-based uncured oil (A) is in the range of 70 to 99% by mass, preferably 78 to 98% by mass, and more preferably 85 to 98% by mass with respect to the total mass of the oil / fat composition for compound cream. , 90-97% by mass is more preferable, and 95-97% by mass is even more preferable. When the ratio of the laurin-based uncured oil (A) is 70% by mass or more, the milky flavor and the melting in the mouth do not deteriorate, the unpleasant taste does not easily occur, and the change in hardness after whipping tends to be maintained without increasing. On the other hand, when it is 99% by mass or less, the emulsification stability during liquid transportation does not decrease and tends to be improved.
ラウリン系非硬化油は、低温域では高い結晶量を示しながら、３０〜３５℃では完全に融解するといったシャープな融解性を有する。そのため、これを原料として使用したコンパウンドクリームは、低温域では十分な保形性を持ちながら、口内の体温で速やかに油脂結晶が融解し、優れた口どけを示す。また、油脂結晶が速やかに融解することから、油脂結晶内に取り込まれている親油性の乳風味成分が速やかに解放され、口内に広がっていると考えられる。ラウリン系非硬化油を原料として使用したコンパウンドクリームは、口にした瞬間に速やかに、優れた乳風味を感じさせることができる。
また、ラウリン系非硬化油は油脂自体の風味に独特味が少ないため、ホイップクリームに調整した際に、雑味を生じず、乳風味を阻害しない
Lauric uncured oil has a sharp meltability such that it melts completely at 30 to 35 ° C while showing a high crystal content in a low temperature range. Therefore, the compound cream using this as a raw material has sufficient shape retention in a low temperature range, and the fat crystals are rapidly melted at the body temperature in the mouth, showing excellent melting in the mouth. Further, since the oil and fat crystals are rapidly melted, it is considered that the lipophilic milk-flavored component incorporated in the oil and fat crystals is rapidly released and spreads in the mouth. The compound cream using lauric non-hydrogenated oil as a raw material can make you feel the excellent milk flavor immediately when you eat it.
In addition, since lauric-based non-hydrogenated oil has little peculiar taste in the flavor of the fat itself, when it is adjusted to whipped cream, it does not produce an unpleasant taste and does not hinder the milk flavor.
（B）極度硬化油又はその加工油脂
極度硬化油又はその加工油脂（B）における「加工油脂」とは、エステル交換などの加工を意味する。「極度硬化油」とは、水素添加によって原料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。極度硬化油の原料としては、例えば、パーム系油脂（パーム油、その分別油）、液状油脂（菜種油、ハイエルシン酸菜種油、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）が挙げられる。また、前記例示の「ハイエルシン酸菜種油」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）を意味する。
(B) Extremely hydrogenated oil or its processed oil The term "processed oil" in the extremely hydrogenated oil or its processed oil (B) means processing such as transesterification. The "extremely hydrogenated oil" means an oil or fat in which the unsaturated fatty acid of the raw material oil or fat 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 edition). Examples of raw materials for extremely hydrogenated oils include palm oils (palm oils and their fractionated oils), liquid oils (rapeseed oil, hyerucic acid rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, safflower oil, rice oil, etc. Safflower oil). Further, the above-exemplified "high erucic acid rapeseed oil" means a rapeseed oil having a high erucic acid content (for example, a rapeseed oil containing 20 to 60% by mass of erucic acid).
極度硬化油又はその加工油脂（B）として、上記極度硬化油を単独で使用するほか、上記極度硬化油とその他油脂の混合油のエステル交換油として使用することができる。極度硬化油と組み合わせるその他の油脂としては、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）、液状油脂（菜種油、ハイエルシン酸菜種油、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）が挙げられる。なお、上記混合油中の極度硬化油の割合は、５０〜６０質量％であるのが好ましい。このなかでも、特に、ハイエルシン酸菜種油の極度硬化油とラウリン系油脂（特に、ヤシ油）の組み合わせが好ましい。
極度硬化油又はその加工油脂（B）中における極度硬化油の量は、油脂（B）の上昇融点が45℃以上となるように適宜設定することができる。
As the extremely hydrogenated oil or its processed oil (B), the above-mentioned extremely hydrogenated oil can be used alone, or can be used as a transesterification oil of a mixed oil of the above-mentioned extremely hydrogenated oil and other oils and fats. Other fats and oils to be combined with extremely hardened oils include, for example, laurin-based fats and oils (palm oil, palm kernel oil, fractionated oils or hardened oils, etc.), liquid fats and oils (rapeseed oil, hyeric acid rapeseed oil, soybean oil, corn oil, cottonseed oil). , Olive oil, sunflower oil, peanut oil, rice oil, red flower oil). The ratio of the extremely hydrogenated oil in the mixed oil is preferably 50 to 60% by mass. Among these, a combination of an extremely hydrogenated oil of hyelsinic acid rapeseed oil and a lauric oil (particularly coconut oil) is particularly preferable.
The amount of the extremely hydrogenated oil or the extremely hydrogenated oil (B) in the processed oil (B) can be appropriately set so that the rising melting point of the oil (B) is 45 ° C. or higher.
極度硬化油又はその加工油脂（B）の上昇融点は、４５℃以上である。５０℃以上であることが好ましく、６５℃以下であることがより好ましい。極度硬化油又はその加工油脂として上昇融点４５℃未満の油脂のみを用いた場合、液状輸送時の乳化安定性の改善効果が得られにくい。また、上昇融点６５℃以上の油脂を用いた場合、口どけが低下する。
極度硬化油又はその加工油脂（B）の割合は、コンパウンドクリーム用油脂組成物全質量に対して、１〜１５質量％の範囲であり、２〜１２質量％であることが好ましく、２〜１０質量％であることが更に好ましく、２〜７質量％が更により好ましく、３〜５質量％が最も好ましい。極度硬化油又はその加工油脂（B）の割合が少なすぎると、液状輸送時の乳化安定性が低下する傾向にあり、多すぎると、口どけ、乳風味が低下する傾向にある。
The rising melting point of the extremely hydrogenated oil or its processed fat (B) is 45 ° C. or higher. The temperature is preferably 50 ° C. or higher, and more preferably 65 ° C. or lower. When only fats and oils having an elevated melting point of less than 45 ° C. are used as the extremely hydrogenated oil or the processed fats and oils thereof, it is difficult to obtain the effect of improving the emulsification stability during liquid transportation. In addition, when fats and oils having an elevated melting point of 65 ° C. or higher are used, melting in the mouth is reduced.
The ratio of the extremely hydrogenated oil or the processed oil (B) thereof is in the range of 1 to 15% by mass, preferably 2 to 12% by mass, and 2 to 10% by mass with respect to the total mass of the oil / fat composition for compound cream. It is more preferably by mass, more preferably 2 to 7% by mass, and most preferably 3 to 5% by mass. If the proportion of extremely hydrogenated oil or its processed oil (B) is too small, the emulsification stability during liquid transportation tends to decrease, and if it is too large, the melt-in-the-mouth and milk flavor tend to decrease.
（C）その他の油脂
本発明のコンパウンド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、ラウリン系非硬化油（A）、及び極度硬化油又はその加工油脂（B）に加えて、その他の油脂（C）を含んでもよい。その他の油脂（C）としては、ラウリン系油脂の硬化油、液状油脂（菜種油、ハイエルシン酸菜種油、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）が挙げられる。その他の油脂（C）は、コンパウンドクリーム用油脂組成物の全質量に対して、例えば、好ましくは０〜２０質量％、より好ましくは１〜２０質量％であり、さらに好ましくは１〜１０質量％である。
その他の油脂（Ｃ）を差し引いた、ラウリン系非硬化油（Ａ）と極度硬化油又はその加工油脂（Ｂ）の合計質量は、コンパウンドクリーム用油脂組成物の全質量に対して、８０質量％以上であり、より好ましくは９０質量％以上である。
また、本発明のコンパウンドクリーム用油脂組成物は、パーム系油脂を含有するエステル交換油脂またはパーム系油脂のエステル交換油脂を実質的に含まないことが好ましい。
(C) Other fats and oils The fats and oils composition for compound cream of the present invention can be added to laurin-based uncured oils (A) and extremely hardened oils or processed fats and oils (B) thereof, as long as the effects of the present invention are not impaired. Other fats and oils (C) may be contained. Examples of other fats and oils (C) include hydrogenated laurin-based fats and oils, liquid fats and oils (rapeseed oil, hyelsinic acid rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, peanut oil, rice oil, safflower oil). .. The other fats and oils (C) are, for example, preferably 0 to 20% by mass, more preferably 1 to 20% by mass, still more preferably 1 to 10% by mass, based on the total mass of the fats and oils composition for compound cream. Is.
The total mass of the laurin-based uncured oil (A) and the extremely hydrogenated oil or its processed oil (B) after subtracting the other oils (C) is 80% by mass with respect to the total mass of the compound cream oil / fat composition. The above is more preferably 90% by mass or more.
Further, it is preferable that the oil / fat composition for compound cream of the present invention does not substantially contain the transesterified oil / fat containing palm-based oil or fat or the transesterified oil / fat of palm-based oil / fat.
＜コンパウンドクリーム用油脂組成物の融点＞
本発明のコンパウンドクリーム用油脂組成物の融点は、３１℃以下であることが好ましく、２９℃以下であることがより好ましく、２８℃以下であることが更に好ましい。融点が高すぎると、口どけ、乳風味が低下する傾向にある。
<Melting point of oil and fat composition for compound cream>
The melting point of the oil / fat composition for compound cream of the present invention is preferably 31 ° C. or lower, more preferably 29 ° C. or lower, and even more preferably 28 ° C. or lower. If the melting point is too high, it tends to melt in the mouth and reduce the milky flavor.
＜コンパウンドクリーム（起泡性水中油型乳化組成物）＞
本発明のコンパウンドクリームは、水相部と油相部からなり、乳脂肪、植物油脂組成物から成り、前記植物油脂組成物が上述したコンパウンドクリーム用油脂組成物である。水相部と油相部の質量比はホイップクリームを製造するために適宜設定することができるが、好ましくは８０：２０〜５０：５０、より好ましくは７０：３０〜５０：５０、更に好ましくは６０：４０〜５０：５０である。
前記油相部は、油脂として本発明のコンパウンドクリーム用油脂組成物を含み、かつ乳脂肪を更に含む。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。このなかでも、自然な乳風味の観点から、生クリームを由来とするのが好ましい。また、以下において、上述した本発明のコンパウンドクリーム用油脂組成物を特に乳脂肪と区別して述べる場合には、「植物油脂組成物」とも呼ぶ。
<Compound cream (foaming oil-in-water emulsification composition)>
The compound cream of the present invention comprises an aqueous phase portion and an oil phase portion, and is composed of milk fat and a vegetable oil / fat composition, and the vegetable oil / fat composition is the above-mentioned oil / fat composition for compound cream. The mass ratio of the aqueous phase portion to the oil phase portion can be appropriately set for producing whipped cream, but is preferably 80:20 to 50:50, more preferably 70:30 to 50:50, and even more preferably. It is 60:40 to 50:50.
The oil phase portion contains the oil / fat composition for compound cream of the present invention as the oil / fat, and further contains milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like. Among these, from the viewpoint of natural milk flavor, it is preferable to derive from fresh cream. Further, in the following, when the above-mentioned oil / fat composition for compound cream of the present invention is described separately from milk fat, it is also referred to as “vegetable oil / fat composition”.
乳脂肪の由来として生クリームを使用したコンパウンドクリームを製造する場合、植物性油脂組成物、生クリーム、および水相を混合した後に均質化して製造する例と、植物油脂組成物と水相を均質化して製造される水中油型乳化油脂組成物に、生クリームを添加して製造する例がある。また、前者と後者を組み合わせる製造例もある。
乳脂肪と本発明のコンパウンドクリーム用油脂組成物の混合比は、質量比で２０：８０〜８０：２０の範囲内で変えることが好ましく、３０：７０〜７０：３０であることがより好ましい。乳脂肪の割合が少なすぎると、乳風味が低下する傾向にあり、上記範囲よりも多すぎると、ホイップ後の硬度変化が増大し、ラウリン系非硬化油由来の良好な口どけを得られにくくなる。
When producing a compound cream using fresh cream as the origin of milk fat, there is an example in which the vegetable oil composition, fresh cream, and aqueous phase are mixed and then homogenized, and the vegetable oil composition and aqueous phase are homogenized. There is an example in which fresh cream is added to an oil-in-water emulsified fat composition produced by adding fresh cream. There is also a manufacturing example in which the former and the latter are combined.
The mixing ratio of the milk fat and the fat and oil composition for the compound cream of the present invention is preferably changed within the range of 20:80 to 80:20 by mass ratio, and more preferably 30:70 to 70:30. If the proportion of milk fat is too small, the milk flavor tends to decrease, and if it is more than the above range, the change in hardness after whipping increases, and it is difficult to obtain a good melting in the mouth derived from lauric non-hydrogenated oil. Become.
（油相部の調製）
本発明の水中油型乳化油脂組成物は、一般的な製造方法により製造できるが、代表的な方法を述べると、先ず使用する乳化剤が親油性のものは原料油脂（本発明のコンパウンドクリーム用油脂組成物）の一部または全部に添加し溶解ないし分散させて油相部を調製する。このような乳化剤としては、例えばレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、蔗糖脂肪酸エステル、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。
また、乳脂肪として、バターオイル、バター等を用いる場合には、これらを必要に応じて加熱融解して油相物を調製して用いる。このような乳脂肪を含む油相部は、上述した植物油脂組成物を含む油相部と混合した後に水相部に添加してもよく、または各々添加してもよい。
(Preparation of oil phase part)
The oil-in-water emulsified oil / fat composition of the present invention can be produced by a general production method, but to describe a typical method, first, a lipophilic emulsifier is used as a raw material oil (oil / fat for compound cream of the present invention). The oil phase portion is prepared by adding it to a part or all of the composition) and dissolving or dispersing it. Examples of such emulsifiers include emulsifiers having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. In the present invention, any of these may be used in combination as appropriate.
When butter oil, butter, or the like is used as the milk fat, these are heated and melted as necessary to prepare an oil phase product for use. The oil phase portion containing such milk fat may be added to the aqueous phase portion after being mixed with the oil phase portion containing the vegetable oil / fat composition described above, or may be added individually.
（水相部の調製）
次に、水相部にカゼインナトリウム、脱脂粉乳、糖類や必要に応じて、蔗糖脂肪酸エステル、クエン酸ナトリウム、トリポリりん酸ナトリウム、第二りん酸ナトリウム、重炭酸ナトリウム、ヘキサメタりん酸ナトリウム、増粘多糖類、香料などを添加し調製する。
無脂乳固形分の量は、組成物の全質量に対して、１〜１０質量％であることが好ましく、更に２〜９質量％であることが好ましく、３〜８質量％であることが最も好ましい。このような範囲で添加することにより、乳化安定性が改善され、また風味が改善される場合があるからである。無脂乳固形分の含有量が約１質量％未満であると、乳化組成物を泡立てて得られるホイップクリームの風味が悪くなる。また、無脂乳固形分の含有量が約１０質量％を越えると乳化組成物の粘度が高くなり、エージング中に粘度上昇が起こる恐れがある。
(Preparation of aqueous phase part)
Next, in the aqueous phase, sodium caseinate, defatted milk powder, saccharides and, if necessary, sodium citrate, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening. Prepare by adding polysaccharides, fragrances, etc.
The amount of non-fat milk solids is preferably 1 to 10% by mass, more preferably 2 to 9% by mass, and preferably 3 to 8% by mass with respect to the total mass of the composition. Most preferred. This is because the addition in such a range may improve the emulsification stability and the flavor. When the content of the non-fat milk solid content is less than about 1% by mass, the flavor of the whipped cream obtained by whipping the emulsified composition is deteriorated. Further, if the content of the non-fat milk solid content exceeds about 10% by mass, the viscosity of the emulsified composition becomes high, and the viscosity may increase during aging.
これら、油相部と水相部を６０℃〜８０℃に加温し、混合して予備乳化を行う。乳脂肪として、生クリームを由来とする乳脂肪を用いる場合、この予備乳化の際に添加してもよい。予備乳化後、バッチ式殺菌法、または間熱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、ホモゲナイザーにて均質化し冷却しエージングすることで、水中油型乳化油脂組成物が得られる。乳脂肪として、生クリームを由来とする乳脂肪を用いる場合、エージング後の上記水中油型乳化油脂組成物に添加することもできる。このようにして、本発明のコンパウンドクリームを製造することができる。
本発明のコンパウンドクリームには、甘味や粘度の調節を目的として糖類を配合してもよい。糖類としては、例えば、水飴、粉飴、ショ糖、麦芽糖、ソルビトール、マルチトール、エリスリトール、トレハロース等が挙げられ、これは必要に応じ適宜組み合わせて配合される。
The oil phase portion and the aqueous phase portion are heated to 60 ° C. to 80 ° C., mixed and pre-emulsified. When milk fat derived from fresh cream is used as the milk fat, it may be added at the time of this pre-emulsification. After pre-emulsification, it is sterilized by a batch sterilization method, a UHT sterilization method by an interthermal heating method or a direct heating method, homogenized with a homogenizer, cooled and aged to obtain an oil-in-water emulsified oil / fat composition. .. When milk fat derived from fresh cream is used as the milk fat, it can also be added to the above-mentioned oil-in-water emulsified fat composition after aging. In this way, the compound cream of the present invention can be produced.
The compound cream of the present invention may contain sugars for the purpose of adjusting sweetness and viscosity. Examples of sugars include starch syrup, powdered candy, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose and the like, which are appropriately combined and blended as necessary.
＜ホイップクリーム＞
本発明において、ホイップクリームは、本発明のコンパウンドクリームを、当該技術分野において通常の方法により起泡されたものである。
以下、本発明のコンパウンドクリームを使用したホイップクリームの製造例を示すが、本発明はかかる例に限定されるものではない。
<Whipped cream>
In the present invention, the whipped cream is obtained by foaming the compound cream of the present invention by a method usual in the art.
Hereinafter, examples of producing whipped cream using the compound cream of the present invention will be shown, but the present invention is not limited to such examples.
まず、本発明のコンパウンドクリーム用油脂組成物を融解混合等により調製する。油脂組成物に、レシチン、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル等の乳化剤等の任意の添加剤を加え、混合して油相を調製する。
一方、水相部として、水に、メタリン酸Na、増粘多糖類、乳蛋白等の任意の添加剤を加えた後、これらを分散させて水相を調製する。
５０〜６５℃にて、コンパウンドクリーム用油脂組成物を含む油相と水相を混合させ、予備乳化を行う。次いで、５０〜６５℃に加温した生クリームを、予備乳化液に添加し、７５〜８５°Cにて加熱殺菌する。次いで、２０〜１５０kg/cm2の圧力下で均質化を行い、その後５〜１０℃にまで冷却し、６〜２４時間程度エージングを行なう。
このコンパウンドクリームをミキサーにてホイップして起泡済みホイップクリームを得る。
First, the oil / fat composition for compound cream of the present invention is prepared by melting and mixing. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, and glycerin fatty acid ester are added to the fat and oil composition and mixed to prepare an oil phase.
On the other hand, as the aqueous phase portion, an arbitrary additive such as Na metaphosphate, thickening polysaccharide, and milk protein is added to water, and then these are dispersed to prepare an aqueous phase.
Pre-emulsification is performed by mixing the oil phase and the aqueous phase containing the oil / fat composition for compound cream at 50 to 65 ° C. Then, the fresh cream heated to 50 to 65 ° C. is added to the preliminary emulsion and sterilized by heating at 75 to 85 ° C. Then, homogenization is performed under a pressure of 20 to 150 kg / cm 2, then the temperature is cooled to 5 to 10 ° C., and aging is performed for about 6 to 24 hours.
This compound cream is whipped with a mixer to obtain a foamed whipped cream.
＜油脂調製方法＞
実施例、比較例で使用した油脂は以下のようにして調製した。
油脂Ａ−１：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２８．１℃、ラウリン酸４７．０質量％）。］
油脂Ａ−２：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２８．０℃、ラウリン酸４７．３質量％）。］
<Fat preparation method>
The fats and oils used in Examples and Comparative Examples were prepared as follows.
Oil A-1: Palm kernel oil [Obtained by decolorizing and deodorizing palm kernel oil (melting point 28.1 ° C., lauric acid 47.0% by mass). ]
Fats and oils A-2: Transesterified coconut oil [The coconut oil was obtained by performing a non-selective transesterification reaction at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst to decolorize and deodorize (. Melting point 28.0 ° C., lauric acid 47.3% by mass). ]
油脂Ｂ−１：エステル交換油脂１［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℃、ラウリン酸２３．４質量％）。］
油脂Ｂ−２：パーム極度硬化油［パーム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６０．０℃、ラウリン酸０．２質量％）。］
Fats and oils B-1: Transesterified fats and oils 1 [High lauric acid rapeseed oil (erucic acid content of about 46%) is subjected to extreme hardening treatment, and the obtained extremely hardened oil and coconut oil are mixed at a mass ratio of 1: 1 and mixed. The oil was obtained by performing a non-selective transesterification reaction at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst to decolorize and deodorize (melting point 46.5 ° C., lauric acid 23.4). mass%). ]
Fats and oils B-2: Palm extremely hardened oil [Obtained by subjecting palm oil to an extremely hardened treatment to decolorize and deodorize (melting point 60.0 ° C., 0.2% by mass of lauric acid). ]
油脂Ｃ−１：エステル交換油脂２［パームオレイン（ヨウ素価５７）とパーム核オレインを５５：４５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２９．１℃、ラウリン酸１７．８質量％）。］
油脂Ｃ−２：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４０．０℃、ラウリン酸４７．０質量％）。］
油脂Ｃ−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３２．０℃、ラウリン酸４７．６質量％）。］
油脂Ｃ−４：エステル交換油脂３［極度硬化処理を施したパーム核油を、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３６．０℃、ラウリン酸４６．７質量％）。］
Oil C-1: Transesterified oil 2 [Palm olein (iodine value 57) and palm nucleus olein are mixed at a mass ratio of 55:45, and this mixed oil is catalyzed by 0.12% sodium methylate. It was obtained by performing a non-selective transesterification reaction at ° C. for 30 minutes to decolorize and deodorize (melting point 29.1 ° C., 17.8% by mass of lauric acid). ]
Oil C-2: Palm kernel extremely hardened oil [Obtained by extremely hardening the palm kernel oil, decolorizing and deodorizing (melting point 40.0 ° C., 47.0% by mass of lauric acid). ]
Fats and oils C-3: Extremely hardened coconut oil [Obtained by extremely hardening coconut oil, decolorizing and deodorizing (melting point 32.0 ° C., 47.6% by mass of lauric acid). ]
Fats and oils C-4: Transesterification fats and oils 3 [Extremely hardened palm kernel oil is catalyzed by 0.12% sodium methylate and subjected to a non-selective transesterification reaction at 90 ° C. for 30 minutes to decolorize. Obtained by deodorizing (melting point 36.0 ° C., 46.7% by mass of lauric acid). ]
＜コンパウンドクリームの調製＞
（実施例１〜７、比較例１〜８）
上記油脂を加熱溶解し、表１記載の比率に従い混合した。当該植物油脂２６．６９質量部に、大豆レシチン０.１１質量部、ショ糖脂肪酸エステル（ＨＬＢ＝５）０．１５質量部、不飽和脂肪酸モノグリセリド０．０５質量部を加え、融解して植物油脂組成物の油相を調製した。
一方、水３２．５３質量部と脱脂粉乳２．８質量部、メタリン酸Na０．０７部、ショ糖脂肪酸エステル（ＨＬＢ＝１６）０．１質量部を加えた後、分散させて水相を調製した。
油相と水相を混合させ、６５℃で予備乳化を行い、更に６０〜６５℃に調温した生クリーム（油分４８％）３７．５質量部を混合し、８５℃にて加熱殺菌を行った。
その後、８０kg/cm2、２０kg/cm2の圧力下で均質化し、１０℃に冷却した後、５℃で１晩のエージングを行い、乳脂肪１８％、植物油脂２７％のコンパウンドクリームを得た。
<Preparation of compound cream>
(Examples 1 to 7, Comparative Examples 1 to 8)
The fats and oils were heated and dissolved, and mixed according to the ratio shown in Table 1. To 26.69 parts by mass of the vegetable oil, 0.11 part by mass of soy lecithin, 0.15 part by mass of sucrose fatty acid ester (HLB = 5), and 0.05 part by mass of unsaturated fatty acid monoglyceride are added and melted to obtain vegetable oil. The oil phase of the composition was prepared.
On the other hand, 32.53 parts by mass of water, 2.8 parts by mass of defatted milk powder, 0.07 parts of Na metaphosphate, and 0.1 part by mass of sucrose fatty acid ester (HLB = 16) were added and then dispersed to prepare an aqueous phase. bottom.
The oil phase and the aqueous phase are mixed, pre-emulsified at 65 ° C, and 37.5 parts by mass of fresh cream (48% oil) adjusted to 60 to 65 ° C is mixed and sterilized by heating at 85 ° C. rice field.
Thereafter, homogenized under a pressure of 80kg / cm 2, 20kg / cm 2, after cooling to 10 ° C., subjected to overnight aging at 5 ° C., milk fat 18%, to obtain a vegetable oil 27% of the compound cream ..
（実施例８、比較例９）
上記油脂を加熱溶解し、表１記載の比率に従い混合した。実施例１の配合から、植物油脂を１８．１７質量部、水を２４．１０質量部、脱脂粉乳を２．０質量部、生クリームを５５．２５質量部に変更した以外は、実施例１と同様の手法で製造を行い、乳脂肪２７％、植物油脂１８％のコンパウンドクリームを得た。
(Example 8, Comparative Example 9)
The fats and oils were heated and dissolved, and mixed according to the ratio shown in Table 1. Example 1 except that the composition of Example 1 was changed to 18.17 parts by mass of vegetable oil, 24.10 parts by mass of water, 2.0 parts by mass of skim milk powder, and 55.25 parts by mass of fresh cream. A compound cream containing 27% milk fat and 18% vegetable oil was obtained by the same method as in the above.
＜粘度＞
エージング後のコンパウンドクリームを、B型粘度計（BROOK FIELD社製粘度計のLVT）、スピンドル２番、スピード３０にて測定した。
<Viscosity>
The compound cream after aging was measured with a B-type viscometer (LVT of a viscometer manufactured by BROOK FIELD), spindle No. 2, and speed 30.
＜ホイップ時間＞
コンパウンドクリーム８００ｇに砂糖を６４ｇ加え、７．０℃に温調し、ケンミックスミキサーにて１８０ｒｐｍにてホイップした。ホイップクリームの硬度が１９０〜２１０に達した時点を終点とし、時間を記録した。
<Whipped time>
64 g of sugar was added to 800 g of compound cream, the temperature was adjusted to 7.0 ° C., and the mixture was whipped with a Kenmix mixer at 180 rpm. The time was recorded starting from the time when the hardness of the whipped cream reached 190 to 210.
＜オーバーラン＞
ホイップ後（１０分立て）の体積増加率（％）。ただし、体積増加率は、式：（(a)（一定体積のホイップ前クリームの重量−同体積のホイップ後のクリームの重量）／(b)（同体積のホイップ後のクリームの重量））×１００、に従って計算した。
<Overrun>
Volume increase rate (%) after whipping (10 minutes standing). However, the volume increase rate is calculated by the formula: ((a) (weight of pre-whipped cream of a certain volume-weight of cream after whipping of the same volume) / (b) (weight of cream after whipping of the same volume)) × Calculated according to 100.
＜硬度＞
ホイップした水中油型乳化油脂組成物（クリーム）を４５.５ml容器に入れ、ペネトロメーター：RIGOSHA製のPENETRO METER使用、円スイ(１２g)を使用し、平らにしたクリームへの円スイの針入度を測定（単位は１/１０ｍｍ）した。
<Hardness>
Put the whipped oil-in-water emulsified oil composition (cream) in a 45.5 ml container, and use Penetrometer: PENETRO METER made by RIGOSHA. The degree of filling was measured (unit: 1/10 mm).
＜乳風味＞
専門パネラー５名により、ホイップクリームを実際に食して乳風味の評価を行った。
５...非常に良好
４...良好
３...普通
２...やや悪い
１...悪い
<Milk flavor>
Five specialized panelists actually ate the whipped cream and evaluated the milk flavor.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad
＜雑味＞
専門パネラー５名により、ホイップクリームを実際に食して植物油脂由来の雑味の有無を評価した。
なし... 植物油脂由来の雑味が無く、風味良好である
ややあり... 植物油脂由来の雑味がやや感じられるが、風味良好である
あり... 植物油脂由来の雑味が感じられる
<Miscellaneous taste>
Five expert panelists actually ate the whipped cream and evaluated the presence or absence of miscellaneous taste derived from vegetable oils and fats.
None ... There is no miscellaneous taste derived from vegetable oils and fats, and the flavor is good. Somewhat ... Some miscellaneous tastes derived from vegetable oils and fats are felt, but the flavors are good. Be
＜口どけ＞
専門パネラー５名により、ホイップクリームを実際に食して口どけの評価を行った。
５...非常に良好
４...良好
３...普通
２...やや悪い
１...悪い
<Mouth melting>
Five specialized panelists actually ate the whipped cream and evaluated the melting in the mouth.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad
＜翌日戻り試験＞
ホイップクリームを５００ｍｌビーカーに詰め、５℃にて１晩置き、翌日のオーバーラン、硬度を測定した。ホイップ直後のオーバーラン、硬度との差をΔオーバーラン、Δ硬度として記載した。ホイップクリームが軟化した場合（戻り）は、Δ硬度が正の値を示し、硬くなった場合（しまり）は、負の値を示す。Δ硬度が８０以上、または−４０以下であると、硬度変化が著しく好適に使用できないと判断する。Δオーバーランが−４０％以下であると、起泡の抜けが著しく好適に使用できないと判断する。
<Next day return test>
The whipped cream was packed in a 500 ml beaker and left at 5 ° C. overnight, and the overrun and hardness of the next day were measured. The difference from the overrun and hardness immediately after whipping is described as Δoverrun and Δhardness. When the whipped cream is softened (returned), the Δ hardness shows a positive value, and when it becomes hard (tightened), it shows a negative value. When the Δ hardness is 80 or more or -40 or less, it is judged that the hardness change is remarkably unsuitable for use. When Δoverrun is -40% or less, it is judged that the foaming escape is remarkably unsuitable.
液状輸送時の乳化安定性の評価方法として、振とう試験を実施した。 A shaking test was conducted as a method for evaluating the emulsification stability during liquid transportation.
＜振とう試験＞
５℃に調温したエージング後のコンパウンドクリーム５０ｇを、１００ｃｃビーカーに入れ、攪拌ペラで８００ｒｐｍにて１５分間攪拌し、その後、粘度をB型粘度計（BROOK FIELD社製粘度計のLVT）、スピンドル４番、スピード３０にて測定した。振とう後の粘度が４００ｃｐ以下である場合には、乳化安定性が高いと判断する。
<Shaking test>
50 g of the aged compound cream adjusted to 5 ° C. was placed in a 100 cc beaker and stirred at 800 rpm for 15 minutes with a stirring propeller, and then the viscosity was measured with a B-type viscometer (LVT of BROOK FIELD viscometer) and a spindle. It was measured at No. 4 and speed 30. When the viscosity after shaking is 400 cp or less, it is judged that the emulsion stability is high.
＜コンパウンドクリーム用油脂組成物の評価＞
（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。
<Evaluation of oil and fat composition for compound cream>
(Melting point)
The measurement was performed according to the standard fat analysis method (2.2.4.2-1996 melting point, rising melting point).
＜評価結果＞
実施例及び比較例のホイップクリーム及びコンパウンドクリーム用油脂組成物の評価結果を、表１に示す。なお、比較例７においては、硬度が所定の値に届かなかったため、ホイップを途中で終了し、以降は同様の評価を行った。
<Evaluation result>
Table 1 shows the evaluation results of the fat and oil compositions for whipped cream and compound cream of Examples and Comparative Examples. In Comparative Example 7, since the hardness did not reach a predetermined value, the whipping was terminated in the middle, and the same evaluation was performed thereafter.
表１
表１（続き）
Table 1 (continued)
表１、比較例１と比較例２、３の比較から明らかなとおり、ラウリン系非硬化油を使用することにより、乳風味、雑味、ホイップ後の硬度変化が改善された。しかし、振とう耐性が低下した。
そこで、実施例に示す通り、極度硬化油又はその加工油脂（融点４５℃以上）を１〜１５質量％添加することにより、乳風味向上、雑味低減、ホイップ後の戻り抑制の効果を損なうことなく、振とう耐性が改良された（実施例１〜８）。
As is clear from the comparison between Table 1, Comparative Example 1 and Comparative Examples 2 and 3, the use of the lauric uncured oil improved the milky flavor, the miscellaneous taste, and the change in hardness after whipping. However, the shaking resistance decreased.
Therefore, as shown in Examples, adding 1 to 15% by mass of extremely hydrogenated oil or its processed oil (melting point 45 ° C. or higher) impairs the effects of improving milk flavor, reducing miscellaneous taste, and suppressing return after whipping. The shaking resistance was improved (Examples 1 to 8).
本発明のコンパウンドクリーム用油脂組成物は、コンパウンドクリームにおいて、優れた乳風味、口どけを有し、雑味を低減し、ホイップ後の硬度変化を抑制し、液状時の乳化安定性を高めることができる。従って、本発明の油脂組成物は、コンパウンドクリーム用として好適に使用できる。 The oil and fat composition for compound cream of the present invention has excellent milk flavor and melting in the mouth, reduces miscellaneous taste, suppresses hardness change after whipping, and enhances emulsion stability in liquid state. Can be done. Therefore, the oil and fat composition of the present invention can be suitably used for compound cream.
Claims (8)
前記植物油脂組成物が、ラウリン系非硬化油（A）と上昇融点４５℃以上の極度硬化油又はその加工油脂（B）を含み、当該植物油脂組成物全質量に対する（A）の質量比が７８〜９９質量％、（B）の質量比が１〜１０質量％であり、（A）と（B）の合計質量比が８０質量％以上であり
乳脂肪：植物油脂組成物の質量比が４０：６０〜６０：４０である、上記ホイップクリーム。 A whipped cream made by foaming a compound cream consisting of an oil phase portion and an aqueous phase portion composed of a milk fat and a vegetable fat composition.
The vegetable fat composition contains a laurin-based uncured oil (A) and an extremely hydrogenated oil having a rising melting point of 45 ° C. or higher or a processed fat (B) thereof, and the mass ratio of (A) to the total mass of the vegetable fat composition is 78-99 wt%, the mass ratio of 1 to 10 mass% of (B), Ri der total mass ratio is more than 80 mass% of (a) and (B)
The above-mentioned whipped cream having a mass ratio of milk fat: vegetable oil / fat composition of 40:60 to 60:40 .
ラウリン系非硬化油（A）と上昇融点４５℃以上の極度硬化油又はその加工油脂（B）とからなり、または It consists of lauric non-hydrogenated oil (A) and extremely hydrogenated oil with a rising melting point of 45 ° C or higher or its processed oil (B), or
ラウリン系非硬化油（A）と上昇融点４５℃以上の極度硬化油又はその加工油脂（B）とその他の油脂（C）とからなり、（C）が、液状油脂及びラウリン系油脂の硬化油からなる群より選択される油脂であり、前記液状油脂が、菜種油、ハイエルシン酸菜種油、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、及び紅花油からなる群より選択される油脂である、請求項１〜４のいずれか一項に記載のホイップクリーム。 It consists of laurin-based non-hydrogenated oil (A), extremely hardened oil with a rising melting point of 45 ° C or higher or its processed fats and oils (B) and other fats and oils (C), and (C) is liquid fats and oils and hardened oils of laurin-based fats and oils. The liquid fat is selected from the group consisting of rapeseed oil, hyelsinic acid rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, peanut oil, rice oil, and red flower oil. The whipped cream according to any one of claims 1 to 4, which is an oil or fat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016151424A JP6955326B2 (en) | 2016-08-01 | 2016-08-01 | Oil composition for compound cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016151424A JP6955326B2 (en) | 2016-08-01 | 2016-08-01 | Oil composition for compound cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2018019610A JP2018019610A (en) | 2018-02-08 |
| JP6955326B2 true JP6955326B2 (en) | 2021-10-27 |
Family
ID=61163867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016151424A Active JP6955326B2 (en) | 2016-08-01 | 2016-08-01 | Oil composition for compound cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6955326B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6956645B2 (en) | 2018-02-06 | 2021-11-02 | 住友重機械建機クレーン株式会社 | Suspension load arithmetic unit |
| JP7210150B2 (en) * | 2018-03-29 | 2023-01-23 | 森永乳業株式会社 | Foaming oil-in-water emulsion and whipped cream |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5854849B2 (en) * | 1976-02-18 | 1983-12-07 | 旭電化工業株式会社 | Cream composition and oil and fat composition suitable for its production |
| JPH09220065A (en) * | 1996-02-14 | 1997-08-26 | Kanegafuchi Chem Ind Co Ltd | Pasty oil-in-water type oil and fat emulsion composition |
| JP4616824B2 (en) * | 2006-12-21 | 2011-01-19 | ミヨシ油脂株式会社 | Oil-in-water emulsion |
| JP4498465B2 (en) * | 2008-04-24 | 2010-07-07 | 日清オイリオグループ株式会社 | Oil and fat composition and oil-in-water emulsion containing the oil and fat composition |
| JP5583386B2 (en) * | 2009-11-17 | 2014-09-03 | 株式会社Ａｄｅｋａ | Whipped cream |
| JP5480425B1 (en) * | 2013-05-31 | 2014-04-23 | 太陽油脂株式会社 | Oil composition for whipped cream |
| CN105473000B (en) * | 2013-08-19 | 2019-10-18 | 株式会社钟化 | Whipped cream and its manufacturing method |
| JP6276050B2 (en) * | 2014-02-07 | 2018-02-07 | ミヨシ油脂株式会社 | Oil-in-water emulsion |
| JP6454637B2 (en) * | 2015-12-24 | 2019-01-16 | 株式会社明治 | Frozen / thawable foamed oil-in-water emulsion mixture and method for producing the same |
-
2016
- 2016-08-01 JP JP2016151424A patent/JP6955326B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2018019610A (en) | 2018-02-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5444972B2 (en) | Oil composition for whipped cream | |
| JP4211868B2 (en) | Foamable oil-in-water emulsion | |
| JPWO2009025123A1 (en) | Oil and fat composition for foaming cream and foaming cream | |
| JP5366294B2 (en) | Oil composition for whipped cream | |
| JP4826739B2 (en) | Oil for frozen dessert | |
| JP6622640B2 (en) | Foamable oil-in-water emulsified oil composition | |
| JPH07184577A (en) | Low-oil cream | |
| JP6820158B2 (en) | Oil composition for frozen whipped cream | |
| JP3965731B2 (en) | Whipping cream composition | |
| JP6955326B2 (en) | Oil composition for compound cream | |
| JP4882749B2 (en) | Oil-in-water emulsion | |
| JP2010051231A (en) | Foaming oil-in-water emulsion having low oil content | |
| JP6937582B2 (en) | Oil composition for whipped cream | |
| JP2007202417A (en) | Oil-in-water emulsified substance for frozen dessert | |
| JPH11225671A (en) | Oil and fat composition for whipping cream, and whipping cream | |
| JP2009095247A (en) | Foaming emulsifier composition for cake | |
| JP5745804B2 (en) | Oil composition for whipped cream | |
| JP2008035743A (en) | Foamable oil-in-water type emulsified oil and fat composition | |
| JP2753730B2 (en) | Process for producing oil-in-water creamy composition having foaming properties | |
| JP2006304665A (en) | Oil-in-water type emulsified substance | |
| JP7177629B2 (en) | Oil and fat composition for frozen confectionery | |
| JP5801720B2 (en) | Oil composition for whipped cream and whipped cream using the oil composition for whipped cream | |
| JP6976693B2 (en) | Oil composition for frozen confectionery | |
| JPS6343067B2 (en) | ||
| JPWO2006003981A1 (en) | Oil-in-water emulsion and food production method using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190524 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200323 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200402 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200601 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20201111 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20210108 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210304 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210901 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20211001 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6955326 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |