JPS5843744A - Fats and oils composition for butter cream - Google Patents

Abstract

PURPOSE:To obtain a composition for butter cream having good shape retention and taste, by adding a higher fatty acid ester of sucrose esterified with a lower fatty acid to edible fats and oils. CONSTITUTION:12-24C Natural fatty acid ester, preferably saturated fatty acid mono-pentaester of sucrose with its unreacted hydroxyl groups esterified with a lower fatty acid by acetylation, etc. is used as the fatty acid ester of sucrose. 0.05-3.0wt% fatty acid ester of sucrose is added to edible fats and oils. Vegetable oils, animal oils, their hydrogenated oils, oils obtained by the ester exchange of the oils are used as the fats and oils, and they have preferably a proper viscosity at normal temperature. If necessary, an emulsifying agent, seasoning, paste, etc. are added to the composition, and butter cream is prepared conventionally.

Description

[Detailed description of the invention] Ippatsu WA relates to oil and fat compositions for putter creams.

Specifically, the present invention relates to an oil and fat composition for nine putter creams containing specific ingredients.

Putter cream is a round product made by stirring and infusing fats and oils and syrup or sugar, or fats and oils, syrup or sugar and eggs, and is spread on cakes, confectionery and bread.
In method A, the fat and oil used in step 1 and syrup or sugar are stirred and aerated. . The method of stirring and infusing oil, fat, syrup or sugar, and eggs produces a delicious putter cream if there is a large amount of eggs, but on the other hand, the heat retention is poor.
), the problem arises that the eggs and syrup or sugar separate.

Conventional techniques for improving oil and fat compositions for putter creams include hydrogenation and transesterification of various oils and fats to improve the oils themselves, as well as the use of various additives, such as lecithin and propylene glycol fatty acid esters. , sorbitan monofatty acid ester, polyoxyethylene sorbitan monofatty acid ester S & WII higher fatty acid ester, and glycerin higher fatty acid monoester are also known as food emulsifiers (
For example, Maruyama et al., eclipse 1 tuna.

201265.271.3? ? (1975).

Maruyama et al., same magazine, Lls s 74 (1ty
s)).

These prior art studies have focused only on the properties that should be satisfied by buttercreams, such as curing properties and water absorption properties. Regarding cleaning properties, the company only stirs mineral oil and fat, and does not actually manufacture buttercream, so there is no evaluation method.

゛・1:.

Regarding the creaminess of butter cream, it is not good to have a high value, but if it is too high, the texture will be bad. Rather, the characteristics of buttercream are its shape retention,
Texture, shine, and texture are more important. Such characteristics cannot be solved by conventional techniques for improving water absorption.

Under these circumstances, the present inventors have discovered a nine-oil/fat composition suitable for producing butter cream that has good shape retention, fine texture, gloss, and texture (as a result of intensive research). , we have completed the present invention.

The oil and fat composition for putter cream of the present invention is mainly composed of edible oil and fat and contains a lower fatty acid ester of sucrose higher fatty acid ester. Sucrose higher fatty acid ester is often used as an emulsifier for food. It is a mixture mainly composed of partial esters such as mono-, di-, tri-, tetra-, and pentaesters of soybean and sucrose. So".

The higher fatty acid is usually a natural fatty acid having 12 to 24 carbon atoms, such as pickric acid, acidic acid, baluntic acid, stearic acid, oleic acid, and behenic acid. Although unsaturated higher fatty acid esters are effective for the purposes of the present invention, saturated higher fatty acid esters are superior. The lower fatty acid ester of sucrose higher fatty acid ester used in the present invention is obtained by diesterizing the unreacted hydroxyl group of the sucrose higher fatty acid ester, which is known as an emulsifier, with a lower fatty acid. The lower fatty acids used here include acetic acid and butyric acid fatty acids, but acetic acid esters (acetylated products) are the least available. The lower fatty acid esterification reaction may be carried out using the lower fatty acid itself, or its acid anhydride, ester, or acid halide.

These lower fatty acid esters of O-sucrose higher fatty acid esters are known substances as described, for example, in the 24220-2016 newsletter, but they are used in the oil and fat composition for butter cream as in the present invention. However, it is not known that when butter cream is made with it, it improves its retainability and texture. Tainakatsue.

The amount of the lower fatty acid ester of sucrose higher fatty acid ester in the oil composition is 0.05% by weight.
It may be at least 5.0% by weight, and is usually 5.0% by weight or less. You can add more than this, but the effect will not increase and it will be a waste.

The optimum content is about 0.2 to 0.8 weight.

About the edible fats and oils constituting the oil and fat composition of the invention! 4
1 does not contain 1111111, and any of 9 vegetable oils and fats such as soybean oil, rapeseed oil, palm oil, cottonseed oil, coconut oil, palm kernel oil, etc., and animal fats and oils such as beef tallow, original oil, fish oil, and whale oil are used. It is also possible to use hydrogenated and transesterified products4.
Preferable buttercream is one that does not have a low viscosity like liquid oil at the temperature at which buttercream is made (usually 15-5EC) and is not so hard that it is impossible to skim off the fat. Although it varies depending on the temperature at which it is manufactured and the season in which it is eaten, it generally has a melting point of 30 to 40 r.
is the best. Edible fats and oils may be used as a mixed oil, and such fats and oils may be included in a part of the mixed oil. Preferably, the 8FI value is high at temperatures below its melting point, and has a property of being constant and decreasing significantly near its melting point (for example, so-called hard putter). Putter cream produced using such oils and fats has a particularly good melt-in-the-mouth texture and smooth texture.

Regarding the shape of the oil and fat composition: #: There is no limit to t%, and it is possible to simply mix the lower fatty acid ester of sucrose higher fatty acid ester with the edible oil, but in terms of handling IIR,
After mixing, the shape of shortening-type processed fats and oils is made by rapidly cooling and kneading to give it a layering property.Margarine is made by adding water to mix and emulsify, and then rapidly cooling and kneading to give it plasticity. For processed oils and fats of the type: □′ shape is preferable. In the case of margarine and mice, the ratio (weight ratio) of edible oil and fat to water is 40,760~? The setting of 0:10 is art.

In addition to the above-mentioned essential components, the oil and fat composition of the present invention may optionally contain sucrose higher fatty acid ester that has not been converted into a lower fatty acid ester, glycerin higher fatty acid (noester, propylene glycol higher fatty acid monoester, sorbitan higher fatty acid moiety) Emulsifiers such as esters, polyoxyethylene sorbitan higher fatty acid partial esters, and lecithin may be used in combination.Especially when the oil and fat composition of the present invention is used as processed oils and fats such as shortening or margarine,
When lecithin is added in an amount of 0.02 to 0.5 degrees by weight to fats and oils, shortening or margarine with a good texture can be obtained.

In addition, if necessary, the oil and fat products of the present invention may include taste, nutrition,
To improve the emulsion stability of margarine, dairy products, flavoring agents, coloring agents, seasonings, sweeteners, sugars, salt, and emulsifying agents may be added.Oils and fats of the present invention When producing putter cream using the composition, there is no difference in Ka and % from the usual method, and syrup (fr. Just let it happen. The amount of each ingredient used is
For 100 parts of oil and fat composition (by weight, the same applies hereinafter) K,
The syrup (or sugar) is approximately 10 to 100 parts, and the egg (whole egg) is 10 to 70 parts. S* and usually has a solid content of 40 to 80
16 are used. Addition mixing order K #141
K II If you don't have @, stir whole eggs, add syrup (or sugar) to it, add oil and fat composition and stir to make putter cream. The present invention will be explained in more detail with examples below, but the present invention will be explained in more detail below.
j+1 is not limited to these examples.

Example 1 5 ozb of soybean oil (by weight, the same applies hereinafter), hydrogenated soybean oil (
9 points 58U) 40%, palm oil 1096 mixed oil 100%, acetylated product of sucrose higher fatty acid ester (higher fatty acids are mainly palmitic acid and stearic acid) (less than 1 LB1) o, sk4 and 0.1 wheel of soybean lecithin were added, heated and dissolved, and then rapidly cooled and kneaded while blowing nitrogen gas to produce shortening.

As Comparative Example 1, sucrose higher fatty acid ester (higher fatty acids are mainly palmitic acid and stearic acid) was used instead of acetylated sucrose higher fatty acid ester.
) 0.51# and oleic acid monoglyceride o and sk# as substitute #) k as Comparative Example 2. Comparative evaluation of shortening was made in the same manner as in Example 1.Evaluation of 0 putter cream. Company next law, B law 02 IJK
The method I followed was to use a hover) f mixer to put 100 tons of whole eggs in a bowl and mix them lightly, then add syrup (sucrose/
Glucose/fructose = 2: 1: 1% Solid content approximately 75%
) Add 125t and mix gently. Add 200 tons of shortening to this, mix it, squeeze out the buttercream, and leave it overnight at 25C to improve its moisturizing properties, texture, and shine.
Sensory evaluation is performed using a 5-point scoring system for texture and stability (hydrolysis).

B normal, hover) Using a t-mixer, first put shortening 2009 in a bowl and mix it lightly, then add syrup (sucrose/glucose/fructose = 2:1:1. solids approx. 75%) without adding soot. After kissing, the resulting buttercream was left overnight at 9.2 SC, and then sensory evaluated using a 5-point scoring system for moisturizing properties, texture, gloss, texture, stability, and (hydrolysis) K. .

The sensory evaluation was performed using method A5. 90, , 11 , Layer 1 Evaluation results are shown in Table 1.0 As is clear from the results shown in Table 1, the acetyl The butter cream produced using the Example 10 shotoning containing the chemical compound was evaluated in all evaluation items.

This is superior to the cases in which the shortenings of Comparative Examples 1 and 2 are used.

Example 2 Mixed oil 74.1 consisting of rapeseed oil 40-1, hydrogenated fish oil (melting point 36 r: MO-), 2K, sucrose higher fatty acid ester (higher fatty acids mainly consist of palmitic acid and stearic acid) Acetylated products (less than 1111) o, s
] Add #, soybean lecithin 0.111, coloring agent and flavoring agent little by little, and heat and dissolve.

Further, 21.5 ktt of water and 211 l of skimmed milk powder were added, heated and stirred, and then rapidly cooled and kneaded to produce margarine.

As Comparative Example 5, sucrose higher fatty acid ester (higher fatty acid all
HLB is mainly composed of palmitic acid and stearic acid.
2) Make margarine in the same manner as Example 2 using 0.15-) Comparative evaluation 0 As Comparative Example 4, the margarine made in Comparative Example 5
Tempering was performed at 5C for 2 days and comparative evaluation was performed.

The evaluation method for buttercream was the same as in Example 1. The results are shown in Table-2.

Hydrogenated fish oil is sometimes used as a buttercream fat.
It is said to have good properties such as heat retention. lI!
As is clear from the results shown in 2, the butter cream produced using the margarine of Example 2 of the present invention containing the acetylated product of Shiho higher fatty acid ester was obtained by adding 60% of hydrogenated fish oil to the mixed oil. Even if it is used, it is significantly better than the margarine of Comparative Example 5 containing Shiboho higher fatty acid ester (HLB2). It is said that using tempered margarine improves the properties of commonly obtained buttercream], Comparative Example 5
Using the margarine of Comparative Example 4, which was prepared by tempering margarine at 25C for 2 days, is certainly superior to the margarine of Comparative Example 5, which was not tempered. @211C comparison 1'
0 It can be seen that there is a big difference especially in terms of heat retention, luster, and stability0 Example S 40% rapeseed oil, 20% large IE* oil (melting point 40C')
, balm oil 2o-, acetylated product (111
Less than 1) O, i$4, soybean lecithin 0.11q, coloring agent and fragrance were added little by little, and after heating and dissolving, further water 16,
s kt * Skimmed milk powder 211 was added, heated and stirred, and then rapidly cooled and kneaded to make margarine.

Example 4 The margarine produced in Example 5 was tempered at 2SC for 2 days.

As Comparative Example 5, of the nine mixed oils used in Example 5, 60% of rapeseed oil and 20 g of palm oil were randomly transesterified, and hydrogenated soybean oil (melting point 40r) was added to 209 to create a mixed oil. Ta. This mixed oil 81.14 [oleic acid monoglyceride 10141+, soybean lecithin 0.
111. Add coloring and fragrance little by little, heat and dissolve, then add water 14.54. Add skim milk powder 211I# and heat and stir.

I made margarine by quenching it and kneading it for 90 minutes.I made this margarine at 25C for 2 days.

A butter cream was produced in the same manner as in Example 1, and the results were evaluated in the same manner as in Table 5. Margarine is excellent as a fat for butter cream at its tt], and the margarine of Example 3 was used at 25C.
There is no difference from Example 4, which was tempered for 2 days. That is, margarine containing an acetylated product of sucrose higher fatty acid ester is excellent as an oil or fat for butter cream even without tempering.

9. Comparing the putter cream made with the margarine of Comparative Example 5 and the margarine of Example 5, in which the margarine containing random interesterified fats and oils in the mixed oil was further tempered for 2 days at 2SC, there was a significant effect. - The putter cream made with the margarine of Example 5 is superior.

Applicant's agent: Furutani -

Claims (1)

[Claims] Oil and fat composition for ter cream. 2. The oil and fat composition according to claim 1, wherein the lower fatty acid ester is an acetylated product. 5. The appearance of the lower fatty acid ester of sucrose higher fatty acid ester is o, os-s, o weight. The oil and fat composition according to claim 1, which is an oil and fat. 51-The oil and fat composition according to claim 1, which is a galin type processed oil and fat. 6 The weight ratio of edible oil and water is 40:40 to 90:10.
An oil and fat composition according to claim 5, which is category I. 7. The oil and fat composition according to claim 1, wherein the higher fatty acid constituting the sugar sugar higher fatty acid ester is a saturated higher fatty acid.