JPS6314675A - Fat or oil for whipped cream - Google Patents

Abstract

PURPOSE:The titled fat or oil, obtained by random ester interchange of an extremely hardened oil of a lauric acid based fat or oil with another hardened oil and having meltability in the mouth resembling that of coconut oil and good shape holding property. CONSTITUTION:A fat or oil for whipped cream, obtained by random ester interchange of a fat or oil consisting of 65-90wt% extremely hardened oil prepared by hydrogenating a lauric acid based fat or oil, e.g. coconut oil, with 40-50% lauric acid content in the presence of a nickel catalyst and 35-10wt% hardened oil. e.g. lard, of another fat or oil having >=55 deg.C melting point to give a fat or oil (A), blending 60-100wt% component (A) with (B) 40-0wt% another fat or oil and having the following slid fat indexes. 42-53 at 5 deg.C, 38-50 at 10 deg.C, 21-32 at 20 deg.C, 13-22 at 25 deg.C, 6-15 at 30 deg.C and <=4 at 35 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to fats and oils for whipped cream.

[Conventional technology]

Currently, there are many types of fats and oils used as raw materials for whipped cream on the market, such as milk fat alone, a mixture of milk fat and other fats and oils, and oils and fats other than milk fat.

Here, the oils and fats other than milk fat include vegetable oils such as coconut oil, palm kernel oil, palm oil, rapeseed oil, and cottonseed oil, as well as hydrogenated oils, fractionated oils, and mixed oils thereof. When blending two or more types of fats and oils, the solid fat index is used as a reference.

The reason why lauric acid oils and fats such as coconut oil and palm kernel oil have been particularly preferred in the past is that these oils have a large solid content at low temperatures and have the property of melting rapidly near body temperature. be. However, even in these fats and oils,
For example, in the case of coconut oil, it has a good texture even if it is extremely hardened, but there are problems with its shape retention after whipping, and in the case of palm kernel oil, 1. When cured to the extent that it exhibits good shape retention, its melting point rises to around 40°C, causing problems in terms of mouthfeel.

[Problem that the invention seeks to solve]

It is desirable that the fat for whipped cream has a texture similar to coconut oil or hydrogenated coconut oil, and has better shape retention than these fats and oils, but as in the prior art, There was a problem in that the desired product could not be obtained by simply mixing natural oils and fats, their hydrogenated oils, fractionated oils, etc. [Means for solving the problem] In order to solve the above problem, This invention consists of 65 to 90% by weight of extremely hardened Laughlin acid oil and 35 to 10% by weight of other hardened oils (those with a melting point of 55°C or higher).
Not adopting a method for producing a whipped cream fat with an oil content of 60 to 100% by weight by mixing or not mixing other oils and fats II with oil and fat I, which is obtained by randomly transesterifying the oil and fat consisting of This is what I did. The details will be described below.

First, the Laughric acid-based oil in this invention is an oil obtained from the seeds of the Coconut family, such as the above-mentioned coconut oil and palm kernel oil, and usually has a Laughric acid content of 40%.
It is a high amount of oil and fat at ~50%, and contains a small amount of other fats and oils. These extremely hardened oils and fats are generally produced by hydrogenation using a nickel catalyst.

Next, the randomly transesterified fats and oils having a melting point of 55° C. or higher according to the present invention include one or more of hydrogenated vegetable oils such as palm oil, rapeseed oil, and cottonseed oil, and hydrogenated animal oils such as liver fat and beef tallow. Mention may be made of mixed oils. Additionally, in order to randomly transesterify these fats and oils, alkali hydroxides or alkali metal alcoholides are generally used as catalysts, but this is not the only option, and if transesterification is carried out, other methods may be used. It's okay.

Here, the extremely hardened oil of the Laughlin acid type oil is 65~
The reason why 90% by weight of hardened oils with other melting points of 55°C or higher is set at 35 to 10% by weight is that when the latter is in small amounts of less than 10% by weight, the solid fat index is small near high temperatures;
There is a problem with shape retention due to insufficient amount of solid fat, and 35
This is because if the amount exceeds % by weight, the melting point will be 40°C or higher, causing problems in brazing. Then, a solid fat is obtained by randomly transesterifying the mixed fats and oils blended in such a ratio □ with or without mixing other fats and oils II to make the content of fats and oils I 60 to 100% by weight. Index (SFI) is 42-53 at 5℃. 38-50 at 10℃. 21-32 at 20℃. 13-22 at 25℃.
It usually shows a value of 4 or less at 6 to 15.35°C at 30°C and 30°C, and if the SFI value is adjusted within this range, it will have excellent brazing properties and good shape retention after whipping. Obtains fat for whipped cream. However, simply”1
Even if the shape retention after whipping is good, the melting point will be higher than body temperature and the waxing will be poor if only the oils and fats are added.
In addition, if the content of the above-mentioned oil and fat (①) is less than 60% by weight, problems will arise in brazing if a large amount of high-melting point oil is blended to improve shape retention; If done well, problems will arise with shape retention.

〔Example〕

Example 1: 0.2% sodium methylate catalyst to a mixed fat of 10% extremely hardened coconut oil 9o7 (% is weight %, the same applies hereinafter) and hardened soybean oil (melting point 57°C, iodine value 30.0)
The transesterification reaction was carried out under vacuum at 60'C for about 30 minutes using a The iodine value of the oil and fat after the reaction was 3.8, and the saponification value was 249.9. Next, 60% of this transesterified oil and hydrogenated rapeseed oil (melting point 40°C, iodine value 67) were mixed.
．． 5. Saponification value 188.0) 25% and fractionated palm oil (iodine value 56.1, saponification value 198.5) 15
%, the melting point is 33.4℃, the iodine value is 27.6, the saponification value is 226.7, and the SFI value is 50.3.10 at 5℃.
46.6 at °C. 29.0 at 20 °C. 19.1 at 25 °C.
A fat of 10.7 at 30°C and 2.5 at 35°C was obtained.

Using this mixed fat and oil, whipped cream was produced according to a conventional method at the mixing ratio shown in the table below.

Surface oils and fats 40.0 (%) Skimmed milk powder 2.0 Casein soda
2.0 sugar
7.0 Corn syrup 4.0 Stabilizer 0.6 Emulsifier
0.5 fragrance
0.1 Moisture 43.8 The resulting whipped cream had good self-releasing properties and shape retention.

Example 2: 80% extremely hardened palm oil and extremely hardened palm oil (melting point 5
9°C, iodine value 0.6) 20% mixed fat and oil using 0.2% mixed catalyst of sodium hydroxide, glycerin and water (mixing ratio 10:20:70) under vacuum at 160°C.
The transesterification reaction was carried out for about 30 minutes at °C. The iodine value of the oil and fat after the reaction was 0.5, and the saponification value was 244.8. Next, 70% of this transesterified oil and hydrogenated soybean oil (melting point: 34°C, iodine value: 73.5, saponification value: 191.0)
15% and further mix the fractionated palm oil 15%,
Melting point: 32.6°C, iodine value: 19.8, saponification value: 229.
8 and SFI value is 51.1 at 5℃.47.0 at 10℃
．． 25 at 20℃. 6. 16 at 25℃. 10 at 30℃.
．． A fat of 3.0 was obtained at 3.35°C. A whipped cream with the same blending ratio as in Example 1 was prepared using this oil and fat, and its texture and shape retention were examined, and both were found to be good.

Comparative Example 1: The same blend of oils and fats as used in Example 1 were simply mixed without transesterification, resulting in a melting point of 39.2°C and SFI.
The value is 56 at 5℃.4.52 at 10℃.8.36 at 20℃
．． A fat of 2.5 at 25°C, 4.18 at 30°C, and 9.6 at 0.35°C was obtained. A whipped cream with the same blending ratio as in Example 1 was prepared using this fat and oil, and its mouth feel and shape retention were examined. The shape retention was good, but the mouth feel was poor.

〔effect〕

The above-mentioned oil and fat for whipped cream of the present invention has both good texture and shape retention properties after whipping, which have never been seen before, and is extremely suitable for whipped cream. It can be said that the significance of the invention is extremely large.

Claims (1)

[Claims] 65-90% by weight of extremely hardened lauric acid oil and other hardened oils (those with a melting point of 55°C or higher) 35-1
Whipped cream characterized in that the content of fat I is 60 to 100% by weight by mixing or not mixing other fats and oils into fat I, which is obtained by randomly transesterifying fats and oils consisting of 0% by weight. Oils and fats for use.