WO2013080924A1 - Foamable oil-in-water-type emulsified oil or fat composition - Google Patents

Foamable oil-in-water-type emulsified oil or fat composition

Info

Publication number
WO2013080924A1
WO2013080924A1 PCT/JP2012/080494 JP2012080494W WO2013080924A1 WO 2013080924 A1 WO2013080924 A1 WO 2013080924A1 JP 2012080494 W JP2012080494 W JP 2012080494W WO 2013080924 A1 WO2013080924 A1 WO 2013080924A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fatty acid
weight
emulsifier
water emulsified
Prior art date
Application number
PCT/JP2012/080494
Other languages
French (fr)
Japanese (ja)
Inventor
崇至 柳田
俊輔 久多里
山本　章博
Original Assignee
株式会社カネカ
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 株式会社カネカ filed Critical 株式会社カネカ
Priority to CN201280059183.3A priority Critical patent/CN103957721B/en
Priority to JP2013547141A priority patent/JP6083384B2/en
Publication of WO2013080924A1 publication Critical patent/WO2013080924A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/003—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with alcohols

Definitions

  • the present invention relates to a foamable oil-in-water emulsified oil / fat composition used for whipped cream or the like.
  • the whipped cream used for cake toppings and nappes is a foamed oil-in-water emulsified oil and fat composition in which fat is concentrated from raw milk and milk fat and vegetable oils are emulsified in an oil-in-water type.
  • the foamable oil-in-water emulsified oil and fat composition in order to improve liquid stability, whipping properties, shape retention of cream after whipping, mouth melting, flavor, etc., the fatty acid composition of the raw oil or fat is adjusted, Various attempts such as a combination of emulsifiers have been made.
  • Patent Document 1 discloses a SUS triglyceride for the purpose of providing a whipped cream excellent in basic properties such as liquid stability, whipped properties, shape retention, freezing resistance, and sensory characteristics such as mouth melting and flavor.
  • oil (A) containing at least 50% by weight and triglycerides having a total carbon number of 36, 38, 40, 48, 50 and 52, each containing 6% by weight or more, and the total amount of butyric acid and caproic acid being 2% by weight or more
  • a foamable oil-in-water emulsified oil / fat composition containing an oil / fat composition (X) comprising the oil / fat (B) is disclosed.
  • Patent Document 2 discloses a foamable oil-in-water emulsion having an HLB of 8 or more for the purpose of providing a foamable oil-in-water emulsion that has a short whipping time and does not cause roughening or tipping during artificial flowering and has excellent heat-resistant shape retention.
  • glycerin unsaturated fatty acid ester 0.02 to 0.5% by weight of glycerin unsaturated fatty acid ester, 0.02 to 0.5% by weight of at least one of sorbitan fatty acid ester and glycerin fatty acid ester, sucrose fatty acid ester of 5 or more HLB and polyglycerin saturated fatty acid ester
  • a foamable oil-in-water emulsion containing 0.01 to 0.4% by weight of at least one and further 0.01 to 0.3% by weight of lecithin is disclosed.
  • the whipping properties of the foamable oil-in-water emulsified oil and fat composition and the sensory characteristics of the resulting cream were improved accordingly by devising the fatty acid composition and emulsifier combination of the oil and fat.
  • foaming whipping
  • quality such as whipping time and overrun changes depending on the temperature of the emulsion during foaming, so temperature management is essential.
  • JP 2010-207190 A Japanese Patent Laid-Open No. 10-84900
  • the present inventors have found that the conventional whip structure breaks the emulsification of fat globules by stirring the cream and coalesces the oil droplets inside. Since it was formed, the fragility of fat globules changed when the oil crystal state changed with temperature, and the whipping property changed. Therefore, the emulsifiers differ greatly in HLB (three types: low, medium and high). In combination with each other to form a thick interface with emulsifiers, and by forming an appropriate whipping structure by coalescence of oil droplets via these emulsifiers, it is difficult to change the whipping property even if the temperature changes.
  • HLB three types: low, medium and high
  • the present invention comprises 0.04 to 1.0% by weight of the following emulsifier (A) and 0.06 to 1.0% by weight of the following emulsifier (B) in the entire foamable oil-in-water emulsified oil / fat composition. And a foamable oil-in-water emulsified oil / fat composition containing 0.03 to 1.0% by weight of the following emulsifier (C).
  • the saturated fatty acid (weight ratio) is 0 to 5.0.
  • Emulsifier (B) lecithin with HLB greater than 4 and 10 or less and / or sucrose fatty acid ester and / or HLB greater than 4 and 10 or less and / or HLB greater than 4 and 10 or less with a degree of polymerization of 3-6
  • the saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid in the polyglycerin fatty acid ester and the emulsifier (B) is 0.25 to 5.0.
  • the unsaturated fatty acid (weight ratio) is 0.2 to 5.0.
  • the whole fat contained in the foamable oil-in-water emulsified fat composition contains 0.03 to 0.10% by weight of gellan gum and / or guar gum and 0.03 to 0.10% by weight of xanthan gum. To do.
  • the content of fat / oil is 20 to 50% by weight in the whole foamable oil-in-water emulsified fat / oil composition.
  • the present invention also relates to a whipped cream produced by whipping the foamable oil-in-water emulsified oil / fat composition according to the present invention as described above at a temperature of 5 to 10 ° C.
  • the present invention even if the temperature at the start of whipping is not strictly controlled, there is no problem that the quality of the obtained whipped cream is greatly different, and the start temperature of whipping is 5 to 5 under normal working environment conditions. It is possible to provide a foamable oil-in-water emulsified oil / fat composition for a stable whipped cream having a quality that hardly changes in whipping time and air content, which fluctuates at 10 ° C.
  • the foamable oil-in-water emulsified oil / fat composition according to the present invention contains specific amounts of low HLB emulsifier (A), medium HLB emulsifier (B), and high HLB emulsifier (C), which are greatly different in HLB. It is characterized by doing.
  • the low HLB emulsifier (A) comprises a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerin fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and the composition of the emulsifier (A) in the whole
  • the saturated fatty acid / unsaturated fatty acid (weight ratio) of the fatty acid is 0 to 5.0.
  • the saturated fatty acid in the emulsifier (A) stearic acid and palmitic acid are preferable.
  • an unsaturated fatty acid in an emulsifier (A) an oleic acid and an erucic acid are preferable.
  • emulsifier (A) a saturated fatty acid emulsifier having an HLB of 4 or less and an unsaturated fatty acid emulsifier having an HLB of 4 or less may be used in combination.
  • Emulsifiers having an unsaturated fatty acid (weight ratio) of 0 to 5.0 can be used alone or in combination of two or more, but it is preferable to combine a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream.
  • emulsifier used as the emulsifier (A) include, for example, tetraglycerin pentastearate, hexaglycerin hexastearate, sucrose stearate having an HLB of 4 or less, tetraglycerin pentaoleate, and an HLB of 4 or less. Examples thereof include sucrose oleate.
  • the emulsifier (B) of the medium HLB has an HLB of more than 4 and 10 or less lecithin and / or an HLB of more than 4 and 10 or less of a sucrose fatty acid ester and / or an HLB of more than 4 and 10 or less.
  • a saturated fatty acid / unsaturated fatty acid (weight ratio) of constituent fatty acids in the emulsifier (B) is from 0.25 to 5.0.
  • the saturated fatty acid in the emulsifier (B) stearic acid and palmitic acid are preferable.
  • an unsaturated fatty acid in an emulsifier (B) an oleic acid and an erucic acid are preferable.
  • emulsifier (B) a saturated fatty acid-based emulsifier having an HLB of more than 4 and 10 or less and an unsaturated fatty acid-based emulsifier having an HLB of more than 4 and 10 or less may be used in combination.
  • An emulsifier having a saturated fatty acid / unsaturated fatty acid (weight ratio) of 0.25 to 5.0 in excess or 10 or less can be used alone or in combination of two or more. It is preferable to combine an emulsifier and an unsaturated fatty acid emulsifier. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream.
  • the emulsifier used as the emulsifier (B) include, for example, hexaglycerin pentastearate, tetraglycerin monostearate, sucrose stearate having an HLB of more than 4 and 10 or less, lecithin, hexaglycerin pentaoleate. Tetraglycerin monooleate, sucrose oleate having an HLB of more than 4 and 10 or less.
  • the lecithin may be lecithin having an HLB of more than 4 and 10 or less, and the type of lecithin is not particularly limited, and examples thereof include soybean lecithin, egg yolk lecithin, enzyme-treated lecithin, and enzyme-decomposed lecithin.
  • the emulsifier (C) comprises a sucrose fatty acid ester having an HLB of more than 10 and / or a polyglycerol fatty acid ester having an HLB of more than 10 and a polymerization degree of 6 to 10, and the composition of the emulsifier (C) in the whole
  • the saturated fatty acid / unsaturated fatty acid (weight ratio) of the fatty acid is 0.2 to 5.0.
  • saturated fatty acid stearic acid and palmitic acid are preferable.
  • the unsaturated fatty acid is preferably oleic acid or erucic acid.
  • emulsifier (C) a saturated fatty acid-based emulsifier with an HLB exceeding 10 and an unsaturated fatty acid-based emulsifier with an HLB exceeding 10 may be used in combination.
  • An emulsifier having an unsaturated fatty acid (weight ratio) of 0.2 to 5.0 can be used alone or in combination of two or more, but it is possible to combine a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier. preferable. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream.
  • emulsifier used as the emulsifier (C) include, for example, hexaglycerin monostearate, decaglycerin monostearate, sucrose stearate having an HLB of more than 10, hexaglycerin monooleate, decaglycerin monooleate And sucrose oleate with HLB exceeding 10.
  • the content of the emulsifier as described above is preferably 0.02 to 1.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition.
  • the emulsifier content is more preferably 0.04 to 1.0% by weight of the emulsifier (A) and 0.06 to 1.0% of the emulsifier (B) in the whole foamable oil-in-water emulsified oil / fat composition.
  • % By weight and the emulsifier (C) is 0.03 to 1.0% by weight.
  • any fats and oils may be used as long as they are edible fats and oils.
  • vegetable fats and oils such as palm kernel oil, coconut oil and soybean oil, and milk fats. And animal fats such as beef tallow.
  • animal fats such as beef tallow.
  • the said fats and oils individual or mixed fats and oils or the processed fats and oils which performed hardening, fractionation, transesterification, etc. can also be used.
  • liquid oil is blended in addition to lauric fats and oils such as palm kernel oil, palm kernel stearin, palm kernel stearin hardened fat and oil, and palm oil.
  • liquid oil examples include animal oils such as vegetable oils such as rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, milk fat, and fish oil. Oils and fats can be used, and those subjected to processing such as curing, fractionation, and transesterification can be appropriately used.
  • the liquid oil means an oil that is liquid at 5 ° C.
  • the blend amount of the palm kernel stearin hardened fat is preferably 5 to 60% by weight in the whole fat contained in the foamable oil-in-water emulsified fat composition. More preferred is 50% by weight.
  • the oil and fat used in the foamable oil-in-water emulsified oil and fat composition of the present invention may contain a transesterified oil and fat of palm oil and lauric oil and fat.
  • the lauric fats and oils include coconut oil, palm kernel oil, fractionated fats and oils, transesterified fats and oils, and hardened fats and oils.
  • the transesterified oil and fat of palm oil and lauric oil has the effect of suppressing changes in the oil crystal state, and the quality tends to hardly change even when the temperature during whipping changes. It is preferable to blend by weight% or more.
  • the content of the oil / fat is preferably 20 to 50% by weight, more preferably 20 to 40% by weight, and more preferably 25 to 35% by weight. % Is more preferable. If the content of the oil or fat is less than 20% by weight, the flavor and whipping properties are deteriorated, and the shape retaining property of the whipped cream is deteriorated. On the other hand, in the range where the content of fats and oils exceeds 50% by weight, the liquid stability is lowered, the texture of the whipped cream is poor, and it is not preferable because it becomes easy to squeeze.
  • a thickening polysaccharide to the foamable oil-in-water emulsified oil / fat composition of the present invention in addition to the oil / fat and emulsifier as described above.
  • thickening polysaccharides include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, or carboxymethyl cellulose.
  • native type gellan gum, guar gum, and xanthan gum are preferable.
  • the blending amount is a foamable oil-in-water emulsified oil.
  • gellan gum and / or guar gum is preferably within a range of 0.03 to 0.10% by weight and xanthan gum 0.03 to 0.10% by weight.
  • proteins, sugars, salts and the like can be blended in the foamable oil-in-water emulsified oil / fat composition of the present invention as necessary.
  • any protein may be used as long as it can be used in foods, but proteins derived from milk are preferable in terms of flavor.
  • casein whey protein, whole milk powder, skim milk powder, buttermilk powder Etc.
  • raw milk whole fat concentrated milk, skim milk, skim concentrated milk, butter milk, whey, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt or cheese, etc.
  • isolate separated and fractionated protein by UF membrane, the ion exchange resin process, etc.
  • Milk protein salts such as sodium caseinate can be used as well.
  • saccharide examples include sugar, isomerized sugar, liquid sugar, saccharified starch, and sugar alcohol.
  • the salts include sodium salt and potassium salt of phosphoric acid, sodium salt of polymerized phosphoric acid, sodium salt of carbonic acid, and sodium salt of citric acid.
  • the colorant and the fragrance are not particularly limited as long as they are for foods, and can be appropriately used as necessary.
  • the foamable oil-in-water emulsified fat composition of the present invention can be produced by an existing method. For example, an oil phase part such as fats and oils, oil-soluble emulsifiers, etc., mixed and heated and dissolved at 50 to 80 ° C., and water-based ingredients such as water-soluble emulsifiers, proteins, and salts are stirred into hot water at 50 to 70 ° C.
  • the foamed oil-in-water emulsified oil / fat composition of the present invention is preliminarily emulsified with the dissolved aqueous phase, and then subjected to usual treatments such as homogenization, sterilization, homogenization, cooling, and aging. Obtainable.
  • the foamable oil-in-water emulsified oil / fat composition of the present invention is used for whipped cream used for cake topping, nappe and the like.
  • the whipping time is 5 ° C. and 10 ° C. for the product temperature of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples in Can Tho mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.). 4 kg each and 400 g granulated sugar were added, whipped under high speed stirring conditions (380 rpm), and the time taken to reach an appropriate hardness for topping was taken as the evaluation value.
  • the evaluation criteria at that time are as follows. 5 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is less than 30 seconds. 4 points: The difference between the evaluation values of 5 ° C. and 10 ° C.
  • Overrun refers to the percentage of air contained in whipped cream expressed in%.
  • the overrun was obtained in the Canto mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.) in the examples and comparative examples. Adjust the product temperature of the foamable oil-in-water emulsified oil / fat composition to 5 ° C and 10 ° C, add 4kg and 400g of granulated sugar, respectively, until reaching a suitable hardness for topping under high speed stirring conditions (380rpm) Whipped, and calculated by the following formula as an evaluation value.
  • Overrun (%) [(weight of constant volume of foamable oil-in-water emulsified oil composition) ⁇ (weight of constant volume of whipped cream)] ⁇ (weight of constant volume of whipped cream) ⁇ 100
  • the evaluation criteria at that time are as follows. 5 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is less than 5%. 4 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 5% or more and less than 10%. 3 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 10% or more and less than 20%. Two points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 20% or more and less than 30%. 1 point: The difference between the evaluation values of 5 ° C. and 10 ° C. is 30% or more.
  • Table 1 shows the emulsifiers used in Examples and Comparative Examples.
  • Example 1 With the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was produced. First, palm kernel stearin hardened oil and fat 8.8 wt%, palm kernel oil 8.8 wt%, palm kernel olein obtained in Production Example 1 and palm oil random transesterified oil and fat 5.5 wt%, rapeseed oil 4.
  • buttermilk powder 3.0% by weight, whey powder 2.0% by weight, guar gum 0.05% by weight, xanthan gum 0.05% by weight, sodium hexametaphosphate 0.2% by weight, hexaglycerin monostearate (HLB11. 6) 0.1% by weight and 0.04% by weight of hexaglycerin monooleate (HLB11.6) were dissolved in 66.52% by weight of water at 60 ° C. to prepare an aqueous phase part. After pre-emulsifying the above oil phase part and aqueous phase part for 20 minutes, after processing at a pressure of 4 MPa using a high pressure homogenizer, sterilizing at 142 ° C.
  • Example 2 A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the type and amount of the emulsifier were changed as shown in Table 2 and the amount of water was adjusted accordingly.
  • Example 3 As shown in Table 2, the same procedure as in Example 1 was performed except that tetraglycerin pentaoleate (HLB3.0) in emulsifier A was changed to 0.1% by weight of sucrose fatty acid ester (HLB1.0). A foamy oil-in-water emulsified oil / fat composition was obtained.
  • HLB3.0 tetraglycerin pentaoleate
  • sucrose fatty acid ester HLB1.0
  • Example 4 As shown in Table 2, foaming oil-in-water in the same manner as in Example 1 except that hexaglycerin hexastearate (HLB4.0) was not blended in emulsifier A, and the blending amount of water was adjusted accordingly. A type emulsified oil and fat composition was obtained.
  • HLB4.0 hexaglycerin hexastearate
  • Example 5 As shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that guar gum was changed to 0.05% by weight of gellan gum.
  • Example 6 As shown in Table 2, the mixed oil blend was 15.0 wt% of palm kernel stearin hardened oil and fat, 15.0 wt% of palm kernel oil, and random transesterified oil and fat of palm kernel olein and palm oil obtained in Production Example 1.
  • a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the content was changed to 0% by weight and rapeseed oil 6.0% by weight, and the amount of water was adjusted accordingly.
  • Example 7 The foaming oil-in-water type is the same as in Example 1 except that the blending amounts of guar gum and xanthan gum are changed to 0.01% by weight of guar gum and 0.06% by weight of xanthan gum and the blending amount of water is adjusted accordingly. An emulsified oil and fat composition was obtained.
  • Example 8 As shown in Table 2, the blended oil blend was 20.0% by weight of palm kernel oil, 5.0% by weight of palm kernel olein and palm oil obtained in Production Example 1, and 5.0% by weight of palm kernel hardened fat / oil.
  • the foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that guar gum was changed to 0.05% by weight and the amount of water was adjusted accordingly. .
  • the foamed oil-in-water emulsified oil / fat compositions obtained in the above examples were whipped to a product temperature adjusted to 5 ° C. and 10 ° C., and each whipped time and overrun were measured.
  • Table 2 shows the composition and evaluation results of the foamable oil-in-water emulsified oil / fat composition of each Example.
  • the saturated fatty acid / unsaturated fatty acid (weight ratio) in Table 2 is a calculated value based on the molecular weight of each emulsifier, the fatty acid composition, and the molecular weight of the constituent fatty acid.
  • Emulsifiers A and B were changed as shown in Table 3, and a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the amount of water was adjusted accordingly.
  • Example 2 A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.
  • Example 3 A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.
  • Example 5 A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.
  • the foamed oil-in-water emulsified oil / fat compositions obtained in Comparative Examples 1 to 5 were adjusted to 5 ° C. and 10 ° C., and whipped times and overruns were measured.
  • Table 3 shows the composition and evaluation results of the foamable oil-in-water emulsified oil / fat composition of each comparative example.
  • the saturated fatty acid / unsaturated fatty acid (weight ratio) in Table 3 is a calculated value based on the molecular weight of each emulsifier, the fatty acid composition, and the molecular weight of the constituent fatty acid.
  • the present invention includes According to the whipped cream foaming oil-in-water emulsified fat and oil, the whipping time (whipped time) and the air content (overrun) hardly change even if the stock solution temperature at the start of whipping changes at 5-10 ° C. It was found that a composition was obtained.

Abstract

A foamable oil-in-water-type emulsified oil or fat composition which contains: 0.04 to 1.0 wt% of an emulsifying agent (A) that is a sucrose fatty acid ester having an HLB value of 4 or less and/or a polyglycerin fatty acid ester having an HLB value of 4 or less and a degree of polymerization of 3 to 10, wherein the (saturated fatty acid)/(unsaturated fatty acid) ratio (by weight) in the constituent fatty acids is 0 to 5.0; 0.06 to 1.0 wt% of an emulsifying agent (B) that is a lecithin having an HLB value of more than 4 and up to 10 and/or a sucrose fatty acid ester having an HLB value of more than 4 and up to 10 and/or a polyglycerin fatty acid ester having an HLB value of more than 4 and up to 10 and a degree of polymerization of 3 to 6, wherein the (saturated fatty acid)/(unsaturated fatty acid) ratio (by weight) in the constituent fatty acids is 0.25 to 5.0; and 0.03 to 1.0 wt% of an emulsifying agent (C) that is a sucrose fatty acid ester having an HLB value of more than 10 and/or a polyglycerin fatty acid ester having an HLB value of more than 10 and a degree of polymerization of 6 to 10, wherein the (saturated fatty acid)/(unsaturated fatty acid) ratio (by weight) in the constituent fatty acids is 0.2 to 5.0.

Description

起泡性水中油型乳化油脂組成物Foamable oil-in-water emulsified oil composition
　本発明は、ホイップドクリームなどに用いられる起泡性水中油型乳化油脂組成物に関する。 The present invention relates to a foamable oil-in-water emulsified oil / fat composition used for whipped cream or the like.
　ケーキのトッピングやナッペなどに使用されるホイップドクリームには、生乳から脂肪分を濃縮した生クリームと、乳脂肪や植物油脂等を水中油型に乳化した起泡性水中油型乳化油脂組成物がある。前記起泡性水中油型乳化油脂組成物としては、液状安定性、ホイップ物性、ホイップ後のクリームの保型性、口溶け、風味などを改善するために、原料油脂の脂肪酸組成を調整したり、乳化剤の組み合わせなどの各種試みが行われていた。 The whipped cream used for cake toppings and nappes is a foamed oil-in-water emulsified oil and fat composition in which fat is concentrated from raw milk and milk fat and vegetable oils are emulsified in an oil-in-water type. There is. As the foamable oil-in-water emulsified oil and fat composition, in order to improve liquid stability, whipping properties, shape retention of cream after whipping, mouth melting, flavor, etc., the fatty acid composition of the raw oil or fat is adjusted, Various attempts such as a combination of emulsifiers have been made.
　例えば、特許文献１には、液状安定性、ホイップ物性、保型性、凍結耐性などの基本物性及び口溶け、風味などの官能特性に優れたホイップドクリームを提供することを目的として、ＳＵＳ型トリグリセリドを５０重量％以上含有する油脂（Ａ）と、総炭素数３６、３８、４０、４８、５０、５２のトリグリセリドをそれぞれ６重量％以上含有し且つ酪酸とカプロン酸の合計量が２重量％以上である油脂（Ｂ）とからなる油脂組成物（Ｘ）を含有する起泡性水中油型乳化油脂組成物が開示されている。また、特許文献２には、ホイップ時間が短く、造花時に荒れ・先切れを起こさない、耐熱保形性に優れた起泡性水中油型乳化物を提供することを目的として、ＨＬＢ８以上のポリグリセリン不飽和脂肪酸エステル０．０２～０．５重量％、ソルビタン脂肪酸エステル及びグリセリン脂肪酸エステルのうち少なくとも１種０．０２～０．５重量％、ＨＬＢ５以上のショ糖脂肪酸エステル及びポリグリセリン飽和脂肪酸エステルのうち少なくとも１種０．０１～０．４重量％、さらにレシチンを０．０１～０．３重量％含有する起泡性水中油型乳化物が開示されている。 For example, Patent Document 1 discloses a SUS triglyceride for the purpose of providing a whipped cream excellent in basic properties such as liquid stability, whipped properties, shape retention, freezing resistance, and sensory characteristics such as mouth melting and flavor. And oil (A) containing at least 50% by weight and triglycerides having a total carbon number of 36, 38, 40, 48, 50 and 52, each containing 6% by weight or more, and the total amount of butyric acid and caproic acid being 2% by weight or more A foamable oil-in-water emulsified oil / fat composition containing an oil / fat composition (X) comprising the oil / fat (B) is disclosed. In addition, Patent Document 2 discloses a foamable oil-in-water emulsion having an HLB of 8 or more for the purpose of providing a foamable oil-in-water emulsion that has a short whipping time and does not cause roughening or tipping during artificial flowering and has excellent heat-resistant shape retention. 0.02 to 0.5% by weight of glycerin unsaturated fatty acid ester, 0.02 to 0.5% by weight of at least one of sorbitan fatty acid ester and glycerin fatty acid ester, sucrose fatty acid ester of 5 or more HLB and polyglycerin saturated fatty acid ester Of these, a foamable oil-in-water emulsion containing 0.01 to 0.4% by weight of at least one and further 0.01 to 0.3% by weight of lecithin is disclosed.
　上記のように油脂の脂肪酸組成や乳化剤の組み合わせを工夫することで、起泡性水中油型乳化油脂組成物のホイップ物性や得られるクリームの官能特性などは、それなりに改善された。しかし、起泡性水中油型乳化物を起泡（ホイップ）する場合、起泡時の乳化物の温度により、ホイップ時間やオーバーランなどの品質が変化するため、温度管理が必須である。しかしながら、実際に起泡性水中油型乳化物を使用する際には、主にユーザーにおいて厳格な温度管理をすることが困難な場合があり、特に夏場では起泡時の乳化物温度の違いによる品質変化が起こるケースがよく見られる。 As described above, the whipping properties of the foamable oil-in-water emulsified oil and fat composition and the sensory characteristics of the resulting cream were improved accordingly by devising the fatty acid composition and emulsifier combination of the oil and fat. However, when foaming (whipping) a foamable oil-in-water emulsion, quality such as whipping time and overrun changes depending on the temperature of the emulsion during foaming, so temperature management is essential. However, when actually using a foamable oil-in-water emulsion, it may be difficult to perform strict temperature control mainly by the user, especially in summer due to the difference in emulsion temperature during foaming. Cases where quality changes often occur.
特開２０１０－２０７１９０号公報JP 2010-207190 A 特開平１０－８４９００号公報Japanese Patent Laid-Open No. 10-84900
　そこで本発明は、起泡性水中油型乳化油脂組成物を使用する際、ホイップ開始時の原液の温度変化（５℃～１０℃程度）があっても、ホイップ時間や含気率（オーバーラン）などの品質が変化しにくい起泡性水中油型乳化油脂組成物を提供することを目的とする。 Therefore, when using the foamable oil-in-water emulsified oil / fat composition, even if there is a temperature change (about 5 ° C. to 10 ° C.) of the stock solution at the start of whipping, the whipping time and air content (overrun) It is an object of the present invention to provide a foamable oil-in-water emulsified oil-and-fat composition in which quality such as
　本発明者らは、上記目的を達成するために鋭意研究を重ねた結果、従来のホイップ構造は、クリームを攪拌することで脂肪球の乳化が壊れて内部の油滴同士が合一することで形成されていたため、温度によって油脂結晶の状態が変化すると脂肪球の乳化の壊れ易さが変化し、ホイップ性が変化すること、そこで、ＨＬＢの大きく異なる（低、中、高の３タイプ）乳化剤をそれぞれ併用して乳化剤による厚い界面を形成し、これらの乳化剤を介した油滴同士の合一によるホイップ構造を適度に形成させることで、温度が変化してもホイップ性が変化しにくいことを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that the conventional whip structure breaks the emulsification of fat globules by stirring the cream and coalesces the oil droplets inside. Since it was formed, the fragility of fat globules changed when the oil crystal state changed with temperature, and the whipping property changed. Therefore, the emulsifiers differ greatly in HLB (three types: low, medium and high). In combination with each other to form a thick interface with emulsifiers, and by forming an appropriate whipping structure by coalescence of oil droplets via these emulsifiers, it is difficult to change the whipping property even if the temperature changes. The headline and the present invention were completed.
　即ち、本発明は、起泡性水中油型乳化油脂組成物全体中、下記乳化剤（Ａ）を０．０４～１．０重量％、下記乳化剤（Ｂ）を０．０６～１．０重量％、下記乳化剤（Ｃ）を０．０３～１．０重量％含有する起泡性水中油型乳化油脂組成物に関する。
　乳化剤（Ａ）：ＨＬＢが４以下のショ糖脂肪酸エステル及び／又はＨＬＢが４以下で重合度が３～１０のポリグリセリン脂肪酸エステルで、且つ乳化剤（Ａ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０～５．０である。
　乳化剤（Ｂ）：ＨＬＢが４を超え且つ１０以下のレシチン及び／又はＨＬＢが４を超え且つ１０以下のショ糖脂肪酸エステル及び／又はＨＬＢが４を超え且つ１０以下で重合度が３～６のポリグリセリン脂肪酸エステルで、且つ乳化剤（Ｂ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２５～５．０である。
　乳化剤（Ｃ）：ＨＬＢが１０を超えるショ糖脂肪酸エステル及び／又はＨＬＢが１０を超え且つ重合度が６～１０のポリグリセリン脂肪酸エステルで、且つ乳化剤（Ｃ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２～５．０である。 That is, the present invention comprises 0.04 to 1.0% by weight of the following emulsifier (A) and 0.06 to 1.0% by weight of the following emulsifier (B) in the entire foamable oil-in-water emulsified oil / fat composition. And a foamable oil-in-water emulsified oil / fat composition containing 0.03 to 1.0% by weight of the following emulsifier (C).
Emulsifier (A): a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerin fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and a saturated fatty acid / unsaturated fatty acid of the constituent fatty acid in the entire emulsifier (A) The saturated fatty acid (weight ratio) is 0 to 5.0.
Emulsifier (B): lecithin with HLB greater than 4 and 10 or less and / or sucrose fatty acid ester and / or HLB greater than 4 and 10 or less and / or HLB greater than 4 and 10 or less with a degree of polymerization of 3-6 The saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid in the polyglycerin fatty acid ester and the emulsifier (B) is 0.25 to 5.0.
Emulsifier (C): sucrose fatty acid ester with HLB exceeding 10 and / or polyglycerol fatty acid ester with HLB exceeding 10 and polymerization degree of 6 to 10, and saturated fatty acid of constituent fatty acid in the whole emulsifier (C) / The unsaturated fatty acid (weight ratio) is 0.2 to 5.0.
　好ましい実施態様では、起泡性水中油型乳化油脂組成物に含まれる油脂全体中、パーム核ステアリン硬化油脂を５～６０重量％含有する。また、別の好ましい実施態様では、起泡性水中油型乳化油脂組成物全体中、ジェランガム及び／又はグアガム０．０３～０．１０重量％とキサンタンガム０．０３～０．１０重量％とを含有する。 In a preferred embodiment, 5-60% by weight of palm kernel stearin hardened fat is contained in the whole fat contained in the foamable oil-in-water emulsified fat composition. In another preferred embodiment, the whole foamable oil-in-water emulsified oil / fat composition contains 0.03 to 0.10% by weight of gellan gum and / or guar gum and 0.03 to 0.10% by weight of xanthan gum. To do.
　また、好ましい実施態様では、起泡性水中油型乳化油脂組成物全体中、油脂の含有量が２０～５０重量％である In a preferred embodiment, the content of fat / oil is 20 to 50% by weight in the whole foamable oil-in-water emulsified fat / oil composition.
　また、本発明は、上記のような本発明に係る起泡性水中油型乳化油脂組成物を、５～１０℃の温度でホイップを開始して製造してなるホイップドクリームに関する。 The present invention also relates to a whipped cream produced by whipping the foamable oil-in-water emulsified oil / fat composition according to the present invention as described above at a temperature of 5 to 10 ° C.
　本発明によれば、ホイップ開始時の温度を厳密に管理しなくても、得られるホイップドクリームの品質が大きく異なるという問題がなく、ホイップの開始温度が通常の作業環境条件下である５～１０℃において変動したとても、ホイップ時間と含気率がほとんど変化しない品質の安定したホイップドクリーム用の起泡性水中油型乳化油脂組成物を提供することができる。 According to the present invention, even if the temperature at the start of whipping is not strictly controlled, there is no problem that the quality of the obtained whipped cream is greatly different, and the start temperature of whipping is 5 to 5 under normal working environment conditions. It is possible to provide a foamable oil-in-water emulsified oil / fat composition for a stable whipped cream having a quality that hardly changes in whipping time and air content, which fluctuates at 10 ° C.
　本発明に係る起泡性水中油型乳化油脂組成物は、ＨＬＢの大きく異なる、低ＨＬＢの乳化剤（Ａ）、中ＨＬＢの乳化剤（Ｂ）及び高ＨＬＢの乳化剤（Ｃ）を、それぞれ特定量含有することを特徴とする。 The foamable oil-in-water emulsified oil / fat composition according to the present invention contains specific amounts of low HLB emulsifier (A), medium HLB emulsifier (B), and high HLB emulsifier (C), which are greatly different in HLB. It is characterized by doing.
　前記低ＨＬＢの乳化剤（Ａ）は、ＨＬＢが４以下のショ糖脂肪酸エステル及び／又はＨＬＢが４以下で重合度が３～１０のポリグリセリン脂肪酸エステルからなり、且つ乳化剤（Ａ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０～５．０である。乳化剤（Ａ）中の飽和脂肪酸としてはステアリン酸、パルミチン酸が好ましい。また、乳化剤（Ａ）中の不飽和脂肪酸としてはオレイン酸、エルカ酸が好ましい。乳化剤（Ａ）としては、ＨＬＢが４以下の飽和脂肪酸系の乳化剤とＨＬＢが４以下の不飽和脂肪酸系の乳化剤を組み合わせて用いてもよいし、ＨＬＢが４以下で、構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０～５．０である乳化剤を単独で又は２種以上を組み合わせて用いることもできるが、飽和脂肪酸系の乳化剤と不飽和脂肪酸系の乳化剤を組み合わせることが好ましい。これにより、ホイップドクリームに要求される一般的な性能を満たしたホイップドクリームを得やすくなる。乳化剤（Ａ）として用いられる乳化剤の具体例としては、例えば、テトラグリセリンペンタステアレート、ヘキサグリセリンヘキサステアレート、ＨＬＢが４以下のショ糖ステアリン酸エステル、テトラグリセリンペンタオレエート、ＨＬＢが４以下のショ糖オレイン酸エステル等が挙げられる。 The low HLB emulsifier (A) comprises a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerin fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and the composition of the emulsifier (A) in the whole The saturated fatty acid / unsaturated fatty acid (weight ratio) of the fatty acid is 0 to 5.0. As the saturated fatty acid in the emulsifier (A), stearic acid and palmitic acid are preferable. Moreover, as an unsaturated fatty acid in an emulsifier (A), an oleic acid and an erucic acid are preferable. As the emulsifier (A), a saturated fatty acid emulsifier having an HLB of 4 or less and an unsaturated fatty acid emulsifier having an HLB of 4 or less may be used in combination. Emulsifiers having an unsaturated fatty acid (weight ratio) of 0 to 5.0 can be used alone or in combination of two or more, but it is preferable to combine a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream. Specific examples of the emulsifier used as the emulsifier (A) include, for example, tetraglycerin pentastearate, hexaglycerin hexastearate, sucrose stearate having an HLB of 4 or less, tetraglycerin pentaoleate, and an HLB of 4 or less. Examples thereof include sucrose oleate.
　また、前記中ＨＬＢの乳化剤（Ｂ）は、ＨＬＢが４を超え且つ１０以下のレシチン及び／又はＨＬＢが４を超え且つ１０以下のショ糖脂肪酸エステル及び／又はＨＬＢが４を超え且つ１０以下で重合度が３～６のポリグリセリン脂肪酸エステルからなり、且つ乳化剤（Ｂ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２５～５．０である。乳化剤（Ｂ）中の飽和脂肪酸としてはステアリン酸、パルミチン酸が好ましい。また、乳化剤（Ｂ）中の不飽和脂肪酸としてはオレイン酸、エルカ酸が好ましい。乳化剤（Ｂ）としては、ＨＬＢが４を超え且つ１０以下の飽和脂肪酸系の乳化剤とＨＬＢが４を超え且つ１０以下の不飽和脂肪酸系の乳化剤を組み合わせて用いてもよいし、ＨＬＢが４を超え且つ１０以下で、構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２５～５．０である乳化剤を単独で又は２種以上を組み合わせて用いることもできるが、飽和脂肪酸系の乳化剤と不飽和脂肪酸系の乳化剤を組み合わせることが好ましい。これにより、ホイップドクリームに要求される一般的な性能を満たしたホイップドクリームを得やすくなる。乳化剤（Ｂ）として用いられる乳化剤の具体例としては、例えば、ヘキサグリセリンペンタステアレート、テトラグリセリンモノステアレート、ＨＬＢが４を超え且つ１０以下のショ糖ステアリン酸エステル、レシチン、ヘキサグリセリンペンタオレエート、テトラグリセリンモノオレエート、ＨＬＢが４を超え且つ１０以下のショ糖オレイン酸エステル等が挙げられる。また、レシチンとしてはＨＬＢが４を超え且つ１０以下のレシチンであれば良く、レシチンの種類も特に限定されないが、例えば、大豆レシチン、卵黄レシチン、酵素処理レシチン、酵素分解レシチン等が挙げられる。 Further, the emulsifier (B) of the medium HLB has an HLB of more than 4 and 10 or less lecithin and / or an HLB of more than 4 and 10 or less of a sucrose fatty acid ester and / or an HLB of more than 4 and 10 or less. A saturated fatty acid / unsaturated fatty acid (weight ratio) of constituent fatty acids in the emulsifier (B) is from 0.25 to 5.0. As the saturated fatty acid in the emulsifier (B), stearic acid and palmitic acid are preferable. Moreover, as an unsaturated fatty acid in an emulsifier (B), an oleic acid and an erucic acid are preferable. As the emulsifier (B), a saturated fatty acid-based emulsifier having an HLB of more than 4 and 10 or less and an unsaturated fatty acid-based emulsifier having an HLB of more than 4 and 10 or less may be used in combination. An emulsifier having a saturated fatty acid / unsaturated fatty acid (weight ratio) of 0.25 to 5.0 in excess or 10 or less can be used alone or in combination of two or more. It is preferable to combine an emulsifier and an unsaturated fatty acid emulsifier. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream. Specific examples of the emulsifier used as the emulsifier (B) include, for example, hexaglycerin pentastearate, tetraglycerin monostearate, sucrose stearate having an HLB of more than 4 and 10 or less, lecithin, hexaglycerin pentaoleate. Tetraglycerin monooleate, sucrose oleate having an HLB of more than 4 and 10 or less. The lecithin may be lecithin having an HLB of more than 4 and 10 or less, and the type of lecithin is not particularly limited, and examples thereof include soybean lecithin, egg yolk lecithin, enzyme-treated lecithin, and enzyme-decomposed lecithin.
　更に、前記乳化剤（Ｃ）は、ＨＬＢが１０を超えるショ糖脂肪酸エステル及び／又はＨＬＢが１０を超え且つ重合度が６～１０のポリグリセリン脂肪酸エステルからなり、且つ乳化剤（Ｃ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２～５．０である。前記飽和脂肪酸としてはステアリン酸、パルミチン酸が好ましい。また、前記不飽和脂肪酸としてはオレイン酸、エルカ酸が好ましい。乳化剤（Ｃ）としては、ＨＬＢが１０を超える飽和脂肪酸系の乳化剤とＨＬＢが１０を超える不飽和脂肪酸系の乳化剤を組み合わせて用いてもよいし、ＨＬＢが１０を超え、構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２～５．０である乳化剤を単独で又は２種以上を組み合わせて用いることもできるが、飽和脂肪酸系の乳化剤と不飽和脂肪酸系の乳化剤を組み合わせることが好ましい。これにより、ホイップドクリームに要求される一般的な性能を満たしたホイップドクリームを得やすくなる。乳化剤（Ｃ）として用いられる乳化剤の具体例としては、例えば、ヘキサグリセリンモノステアレート、デカグリセリンモノステアレート、ＨＬＢが１０を超えるショ糖ステアリン酸エステル、ヘキサグリセリンモノオレエート、デカグリセリンモノオレエート、ＨＬＢが１０を超えるショ糖オレイン酸エステル等が挙げられる。 Further, the emulsifier (C) comprises a sucrose fatty acid ester having an HLB of more than 10 and / or a polyglycerol fatty acid ester having an HLB of more than 10 and a polymerization degree of 6 to 10, and the composition of the emulsifier (C) in the whole The saturated fatty acid / unsaturated fatty acid (weight ratio) of the fatty acid is 0.2 to 5.0. As the saturated fatty acid, stearic acid and palmitic acid are preferable. The unsaturated fatty acid is preferably oleic acid or erucic acid. As the emulsifier (C), a saturated fatty acid-based emulsifier with an HLB exceeding 10 and an unsaturated fatty acid-based emulsifier with an HLB exceeding 10 may be used in combination. An emulsifier having an unsaturated fatty acid (weight ratio) of 0.2 to 5.0 can be used alone or in combination of two or more, but it is possible to combine a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier. preferable. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream. Specific examples of the emulsifier used as the emulsifier (C) include, for example, hexaglycerin monostearate, decaglycerin monostearate, sucrose stearate having an HLB of more than 10, hexaglycerin monooleate, decaglycerin monooleate And sucrose oleate with HLB exceeding 10.
　上記のような乳化剤の含有量は、起泡性水中油型乳化油脂組成物全体中、それぞれ０．０２～１．０重量％が好ましい。乳化剤の含有量は、より好ましくは、起泡性水中油型乳化油脂組成物全体中、乳化剤（Ａ）は０．０４～１．０重量％、乳化剤（Ｂ）は０．０６～１．０重量％、乳化剤（Ｃ）は０．０３～１．０重量％である。乳化剤（Ａ）、（Ｂ）、（Ｃ）の含有量が、下限値を下回ると、乳化剤を介した油滴同士の合一によるホイップ構造が得られず、５℃でホイップした時と１０℃でホイップした時のホイップ時間（ホイップタイム）や含気率（オーバーラン）の差が大きくなる場合があり、上限値を上回ると、乳化剤の風味が強く出てしまう場合があり、好ましくない。 The content of the emulsifier as described above is preferably 0.02 to 1.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. The emulsifier content is more preferably 0.04 to 1.0% by weight of the emulsifier (A) and 0.06 to 1.0% of the emulsifier (B) in the whole foamable oil-in-water emulsified oil / fat composition. % By weight and the emulsifier (C) is 0.03 to 1.0% by weight. When the content of the emulsifiers (A), (B), (C) is below the lower limit, a whipped structure due to coalescence of oil droplets via the emulsifier cannot be obtained, and when whipped at 5 ° C and 10 ° C The difference in whipping time (whipping time) and the air content (overrun) when whipped in may be increased, and if the upper limit is exceeded, the flavor of the emulsifier may be strong, which is not preferable.
　本発明の起泡性水中油型乳化油脂組成物に用いる油脂としては、食用油脂であれば、いずれの油脂でもよいが、例えばパーム核油、ヤシ油、大豆油等の植物性油脂、乳脂肪、牛脂等の動物性油脂が例示できる。また上記油脂類の単独または混合油脂、あるいはそれらの硬化、分別、エステル交換等を施した加工油脂も使用できる。好ましい油脂配合としては、パーム核油、パーム核ステアリン、パーム核ステアリン硬化油脂、ヤシ油などのラウリン系油脂に加えて、液状油を配合する。前記液状油としては、例えば、ナタネ油、ハイオレイックナタネ油、コーン油、綿実油、大豆油、ひまわり油、ハイオレイックひまわり油、サフラワー油、オリーブ油等の植物性油脂、乳脂肪、魚油等の動物性油脂が挙げられ、これらに適宜、硬化、分別、エステル交換等の加工処理を行ったものを用いることができる。なお、本発明で前記液状油とは、５℃において液状である油脂をいう。 As fats and oils used in the foamable oil-in-water emulsified fat and oil composition of the present invention, any fats and oils may be used as long as they are edible fats and oils. For example, vegetable fats and oils such as palm kernel oil, coconut oil and soybean oil, and milk fats. And animal fats such as beef tallow. Moreover, the said fats and oils individual or mixed fats and oils or the processed fats and oils which performed hardening, fractionation, transesterification, etc. can also be used. As a preferable oil and fat blending, liquid oil is blended in addition to lauric fats and oils such as palm kernel oil, palm kernel stearin, palm kernel stearin hardened fat and oil, and palm oil. Examples of the liquid oil include animal oils such as vegetable oils such as rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, milk fat, and fish oil. Oils and fats can be used, and those subjected to processing such as curing, fractionation, and transesterification can be appropriately used. In the present invention, the liquid oil means an oil that is liquid at 5 ° C.
　本発明では、油脂として、パーム核ステアリン硬化油脂を用いることが好ましい。ホイップしたクリームの口溶けと保型性の点から、パーム核ステアリン硬化油脂の配合量は、起泡性水中油型乳化油脂組成物に含まれる油脂全体中で５～６０重量％が好ましく、１０～５０重量％がより好ましい。 In the present invention, it is preferable to use a palm kernel stearin hardened fat as the fat. From the viewpoint of melting of the whipped cream in the mouth and shape retention, the blend amount of the palm kernel stearin hardened fat is preferably 5 to 60% by weight in the whole fat contained in the foamable oil-in-water emulsified fat composition. More preferred is 50% by weight.
　更に、前記本発明の起泡性水中油型乳化油脂組成物に用いる油脂には、パーム油とラウリン系油脂とのエステル交換油脂を配合することもできる。前記ラウリン系油脂としては、ヤシ油、パーム核油、それらの分別油脂、エステル交換油脂又は硬化油脂等が挙げられる。前記パーム油とラウリン系油脂とのエステル交換油脂は、油脂結晶状態の変化を抑える効果があり、ホイップ時の温度が変化しても品質が変化しにくくなる傾向があるため、油脂全体中に５重量％以上配合することが好ましい。 Furthermore, the oil and fat used in the foamable oil-in-water emulsified oil and fat composition of the present invention may contain a transesterified oil and fat of palm oil and lauric oil and fat. Examples of the lauric fats and oils include coconut oil, palm kernel oil, fractionated fats and oils, transesterified fats and oils, and hardened fats and oils. The transesterified oil and fat of palm oil and lauric oil has the effect of suppressing changes in the oil crystal state, and the quality tends to hardly change even when the temperature during whipping changes. It is preferable to blend by weight% or more.
　本発明の起泡性水中油型乳化油脂組成物においては、前記油脂の含有量が、２０～５０重量％であることが好ましく、２０～４０重量％であることがより好ましく、２５～３５重量％であることが更に好ましい。油脂の含有量が２０重量％を下回ると風味、ホイップ性が低下し、またホイップしたクリームの保型性が悪くなり、離水等の現象が生じるため好ましくない場合がある。一方、油脂の含有量が５０重量％を超える範囲では液状安定性が低下し、ホイップしたクリームのキメが悪く、シマリ易くなるため好ましくない場合がある。 In the foamable oil-in-water emulsified oil / fat composition of the present invention, the content of the oil / fat is preferably 20 to 50% by weight, more preferably 20 to 40% by weight, and more preferably 25 to 35% by weight. % Is more preferable. If the content of the oil or fat is less than 20% by weight, the flavor and whipping properties are deteriorated, and the shape retaining property of the whipped cream is deteriorated. On the other hand, in the range where the content of fats and oils exceeds 50% by weight, the liquid stability is lowered, the texture of the whipped cream is poor, and it is not preferable because it becomes easy to squeeze.
　更に、本発明の起泡性水中油型乳化油脂組成物には、前記のような油脂及び乳化剤の他に、増粘多糖類を配合することが好ましい。増粘多糖類としては、例えば、ジェランガム、グアガム、キサンタンガム、寒天、ペクチン、アルギン酸ナトリウム、カラギーナン、ローカストビーンガム、アラビアガム又はカルボキシメチルセルロース等を挙げることができる。これらの中でも、ネイティブ型のジェランガム、グアガム、キサンタンガムが好ましく、ホイップタイムの適正化と、ホイップドクリームの保型性向上と離水抑制の点から、その配合量は、起泡性水中油型乳化油脂組成物全体中、ジェランガム及び／又はグアガム０．０３～０．１０重量％とキサンタンガム０．０３～０．１０重量％の範囲内が好ましい。 Furthermore, it is preferable to add a thickening polysaccharide to the foamable oil-in-water emulsified oil / fat composition of the present invention in addition to the oil / fat and emulsifier as described above. Examples of thickening polysaccharides include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, or carboxymethyl cellulose. Among these, native type gellan gum, guar gum, and xanthan gum are preferable. From the viewpoint of optimizing whipping time, improving the shape retention of whipped cream and suppressing water separation, the blending amount is a foamable oil-in-water emulsified oil. In the whole composition, gellan gum and / or guar gum is preferably within a range of 0.03 to 0.10% by weight and xanthan gum 0.03 to 0.10% by weight.
　更に、本発明の起泡性水中油型乳化油脂組成物には、タンパク質、糖類、塩類などを必要に応じて配合することができる。 Furthermore, proteins, sugars, salts and the like can be blended in the foamable oil-in-water emulsified oil / fat composition of the present invention as necessary.
　タンパク質としては、食品に用いることのできるものであれば、いずれのものでもよいが、風味の点で乳由来のタンパク質が好ましく、例えば、カゼイン、ホエータンパク質、全脂粉乳、脱脂粉乳、バターミルクパウダー等が挙げられる。また、タンパク質を供給する目的で、生乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルク、ホエー、生クリーム、加糖練乳、無糖練乳、バター、ヨーグルト又はチーズ等を用いてもよく、さらに、ＵＦ膜やイオン交換樹脂処理等によりタンパク質を分離、分画したものを用いてもよい。また、カゼインナトリウムのような、乳タンパク質の塩類も同様に使用できる。 Any protein may be used as long as it can be used in foods, but proteins derived from milk are preferable in terms of flavor. For example, casein, whey protein, whole milk powder, skim milk powder, buttermilk powder Etc. In addition, for the purpose of supplying protein, raw milk, whole fat concentrated milk, skim milk, skim concentrated milk, butter milk, whey, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt or cheese, etc. may be used. Furthermore, you may use what isolate | separated and fractionated protein by UF membrane, the ion exchange resin process, etc. Milk protein salts such as sodium caseinate can be used as well.
　糖類としては、例えば、砂糖、異性化糖、液糖、澱粉糖化物又は糖アルコール等が挙げられる。 Examples of the saccharide include sugar, isomerized sugar, liquid sugar, saccharified starch, and sugar alcohol.
　塩類としては、例えばリン酸のナトリウム塩、カリウム塩、重合リン酸のナトリウム塩、炭酸のナトリウム塩又はクエン酸のナトリウム塩等が挙げられる。また、必要に応じて着色料や香料などを使用してもよい。着色料や香料は、食品用であれば特に限定はなく、必要に応じて適宜使用することができる。 Examples of the salts include sodium salt and potassium salt of phosphoric acid, sodium salt of polymerized phosphoric acid, sodium salt of carbonic acid, and sodium salt of citric acid. Moreover, you may use a coloring agent, a fragrance | flavor, etc. as needed. The colorant and the fragrance are not particularly limited as long as they are for foods, and can be appropriately used as necessary.
　本発明の起泡性水中油型乳化油脂組成物は、既存の方法で製造することができる。例えば、油脂、油溶性乳化剤等の油系原料を混合して５０～８０℃に加温溶解した油相部と、水溶性乳化剤やタンパク質、塩類などの水系原料を５０～７０℃の温水に攪拌溶解した水相部とを予備乳化し、その後、均質化、殺菌、均質化、冷却、エージングなどの通常行われる各処理を行うことにより、本発明の起泡性水中油型乳化油脂組成物を得ることができる。 The foamable oil-in-water emulsified fat composition of the present invention can be produced by an existing method. For example, an oil phase part such as fats and oils, oil-soluble emulsifiers, etc., mixed and heated and dissolved at 50 to 80 ° C., and water-based ingredients such as water-soluble emulsifiers, proteins, and salts are stirred into hot water at 50 to 70 ° C. The foamed oil-in-water emulsified oil / fat composition of the present invention is preliminarily emulsified with the dissolved aqueous phase, and then subjected to usual treatments such as homogenization, sterilization, homogenization, cooling, and aging. Obtainable.
　本発明の起泡性水中油型乳化油脂組成物は、ケーキのトッピングやナッペなどに使用されるホイップドクリーム用として用いられる。 The foamable oil-in-water emulsified oil / fat composition of the present invention is used for whipped cream used for cake topping, nappe and the like.
　以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.
　＜ホイップタイムの評価＞
　ホイップタイムは、カントーミキサー（ＣＳ型２０：関東混合機工業株式会社製）に、実施例及び比較例で得られた起泡性水中油型乳化油脂組成物の品温を、５℃と１０℃に調整しそれぞれ４ｋｇ、グラニュー糖４００ｇを入れ、高速撹拌条件（３８０ｒｐｍ）でホイップし、トッピングするのに適度な硬さに到達するまでの時間を評価値とした。その際の評価基準は以下の通りである。
　５点：５℃と１０℃の評価値の差が３０秒未満。
　４点：５℃と１０℃の評価値の差が３０秒以上１分未満。
　３点：５℃と１０℃の評価値の差が１分以上１分３０秒未満。
　２点：５℃と１０℃の評価値の差が１分３０秒以上３分未満。
　１点：５℃と１０℃の評価値の差が３分以上。 <Evaluation of whip time>
The whipping time is 5 ° C. and 10 ° C. for the product temperature of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples in Can Tho mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.). 4 kg each and 400 g granulated sugar were added, whipped under high speed stirring conditions (380 rpm), and the time taken to reach an appropriate hardness for topping was taken as the evaluation value. The evaluation criteria at that time are as follows.
5 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is less than 30 seconds.
4 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 30 seconds or more and less than 1 minute.
3 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 1 minute or more and less than 1 minute 30 seconds.
2 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 1 minute 30 seconds or more and less than 3 minutes.
1 point: The difference between the evaluation values of 5 ° C. and 10 ° C. is 3 minutes or more.
　＜オーバーランの評価＞
　オーバーランとは、ホイップドクリームに含まれる空気の割合を％で示したものであり、カントーミキサー（ＣＳ型２０：関東混合機工業株式会社製）に、実施例及び比較例で得られた起泡性水中油型乳化油脂組成物の品温を、５℃と１０℃に調整しそれぞれ４ｋｇ、グラニュー糖４００ｇを入れ、高速撹拌条件（３８０ｒｐｍ）でトッピングするのに適度な硬さに到達するまでホイップし、次式で求め評価値とした。
　オーバーラン(％)＝［（一定容積の起泡性水中油型乳化油脂組成物の重量）－（一定容積のホイップドクリームの重量）］÷（一定容積のホイップドクリームの重量）×１００
　その際の評価基準は以下の通りである。
　５点：５℃と１０℃の評価値の差が５％未満。
　４点：５℃と１０℃の評価値の差が５％以上１０％未満。
　３点：５℃と１０℃の評価値の差が１０％以上２０％未満。
　２点：５℃と１０℃の評価値の差が２０％以上３０％未満。
　１点：５℃と１０℃の評価値の差が３０％以上。 <Evaluation of overrun>
Overrun refers to the percentage of air contained in whipped cream expressed in%. The overrun was obtained in the Canto mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.) in the examples and comparative examples. Adjust the product temperature of the foamable oil-in-water emulsified oil / fat composition to 5 ° C and 10 ° C, add 4kg and 400g of granulated sugar, respectively, until reaching a suitable hardness for topping under high speed stirring conditions (380rpm) Whipped, and calculated by the following formula as an evaluation value.
Overrun (%) = [(weight of constant volume of foamable oil-in-water emulsified oil composition) − (weight of constant volume of whipped cream)] ÷ (weight of constant volume of whipped cream) × 100
The evaluation criteria at that time are as follows.
5 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is less than 5%.
4 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 5% or more and less than 10%.
3 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 10% or more and less than 20%.
Two points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 20% or more and less than 30%.
1 point: The difference between the evaluation values of 5 ° C. and 10 ° C. is 30% or more.
　＜総合評価＞
　総合評価は、上記のホイップタイム、オーバーランの評点の平均を評価結果とした。 <Comprehensive evaluation>
The overall evaluation was based on the average of the above whip time and overrun scores.
　（製造例１）
　［パーム核オレインとパーム油のランダムエステル交換油脂の作製］
　パーム核オレイン５５重量部とパーム油４５重量部を、ナトリウムメチラートを用いた化学触媒法によりランダムエステル交換した後、精製し、上昇融点２９℃の油脂を得た。 (Production Example 1)
[Preparation of random transesterified oil and fat of palm kernel olein and palm oil]
55 parts by weight of palm kernel olein and 45 parts by weight of palm oil were subjected to random transesterification by a chemical catalyst method using sodium methylate, and then purified to obtain an oil having a rising melting point of 29 ° C.
　実施例及び比較例で用いた乳化剤を表１に示す。 Table 1 shows the emulsifiers used in Examples and Comparative Examples.


Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　（実施例１）
　表２に示す配合により、起泡性水中油型乳化油脂組成物を製造した。
　先ず、パーム核ステアリン硬化油脂８．８重量％、パーム核油８．８重量％、製造例１で得られたパーム核オレインとパーム油のランダムエステル交換油脂５．５重量％、ナタネ油４．５重量％の混合油脂に、テトラグリセリンペンタオレエート（ＨＬＢ３．０）０．１重量％、ヘキサステアリンヘキサステアレート（ＨＬＢ４．０）０．１重量％、レシチン（ＪレシチンＣＬ、株式会社Ｊオイルミルズ製、ＨＬＢ５．０）０．１６重量％、テトラグリセリンモノステアレート（ＨＬＢ８．４）０．０８重量％を添加し、６５℃で溶解して油相部を調製した。
　一方、バターミルクパウダー３．０重量％、ホエイパウダー２．０重量％、グアガム０．０５重量％、キサンタンガム０．０５重量％、ヘキサメタリン酸ナトリウム０．２重量％、ヘキサグリセリンモノステアレート（ＨＬＢ１１．６）０．１重量％、ヘキサグリセリンモノオレエート（ＨＬＢ１１．６）０．０４重量％を６０℃の水６６．５２重量％に溶解して水相部を調製した。
　上記の油相部と水相部を２０分間予備乳化後、高圧ホモジナイザーを用いて４ＭＰａの圧力で処理した後に、ＵＨＴ殺菌機を用いて１４２℃で４秒間殺菌処理し、その後、再び高圧ホモジナイザーを用いて６ＭＰａの圧力で処理し、その後、冷却機で５℃まで冷却したものを容器に充填し、起泡性水中油型乳化油脂組成物を得た。 (Example 1)
With the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was produced.
First, palm kernel stearin hardened oil and fat 8.8 wt%, palm kernel oil 8.8 wt%, palm kernel olein obtained in Production Example 1 and palm oil random transesterified oil and fat 5.5 wt%, rapeseed oil 4. 5% by weight of mixed fat and oil, 0.1% by weight of tetraglycerin pentaoleate (HLB3.0), 0.1% by weight of hexastearate hexastearate (HLB4.0), lecithin (J lecithin CL, J Oil Co., Ltd.) Mills, HLB5.0) 0.16 wt% and tetraglycerin monostearate (HLB8.4) 0.08 wt% were added and dissolved at 65 ° C to prepare an oil phase part.
On the other hand, buttermilk powder 3.0% by weight, whey powder 2.0% by weight, guar gum 0.05% by weight, xanthan gum 0.05% by weight, sodium hexametaphosphate 0.2% by weight, hexaglycerin monostearate (HLB11. 6) 0.1% by weight and 0.04% by weight of hexaglycerin monooleate (HLB11.6) were dissolved in 66.52% by weight of water at 60 ° C. to prepare an aqueous phase part.
After pre-emulsifying the above oil phase part and aqueous phase part for 20 minutes, after processing at a pressure of 4 MPa using a high pressure homogenizer, sterilizing at 142 ° C. for 4 seconds using a UHT sterilizer, and then again using a high pressure homogenizer. It was treated at a pressure of 6 MPa and then cooled to 5 ° C. with a cooler and filled in a container to obtain a foamable oil-in-water emulsified oil / fat composition.
　（実施例２）
　乳化剤の種類及び添加量を表２に示す通りに変更し、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 2)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the type and amount of the emulsifier were changed as shown in Table 2 and the amount of water was adjusted accordingly.
　（実施例３）
　表２に示す通り、乳化剤Ａのうち、テトラグリセリンペンタオレエート（ＨＬＢ３．０）をショ糖脂肪酸エステル（ＨＬＢ１．０）０．１重量％に変更した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 3)
As shown in Table 2, the same procedure as in Example 1 was performed except that tetraglycerin pentaoleate (HLB3.0) in emulsifier A was changed to 0.1% by weight of sucrose fatty acid ester (HLB1.0). A foamy oil-in-water emulsified oil / fat composition was obtained.
　（実施例４）
　表２に示す通り、乳化剤Ａのうち、ヘキサグリセリンヘキサステアレート（ＨＬＢ４．０）を配合せず、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 4)
As shown in Table 2, foaming oil-in-water in the same manner as in Example 1 except that hexaglycerin hexastearate (HLB4.0) was not blended in emulsifier A, and the blending amount of water was adjusted accordingly. A type emulsified oil and fat composition was obtained.
　（実施例５）
　表２に示す通り、グアガムをジェランガム０．０５重量％に変更した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 5)
As shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that guar gum was changed to 0.05% by weight of gellan gum.
　（実施例６）
　表２に示す通り、混合油配合をパーム核ステアリン硬化油脂１５．０重量％、パーム核油１５．０重量％、製造例１で得られたパーム核オレインとパーム油のランダムエステル交換油脂８．０重量％、ナタネ油６．０重量％に変更し、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 6)
7. As shown in Table 2, the mixed oil blend was 15.0 wt% of palm kernel stearin hardened oil and fat, 15.0 wt% of palm kernel oil, and random transesterified oil and fat of palm kernel olein and palm oil obtained in Production Example 1. A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the content was changed to 0% by weight and rapeseed oil 6.0% by weight, and the amount of water was adjusted accordingly.
　（実施例７）
　グアガムとキサンタンガムの配合量を、グアガム０．０１重量％、キサンタンガム０．０６重量％に変更し、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 7)
The foaming oil-in-water type is the same as in Example 1 except that the blending amounts of guar gum and xanthan gum are changed to 0.01% by weight of guar gum and 0.06% by weight of xanthan gum and the blending amount of water is adjusted accordingly. An emulsified oil and fat composition was obtained.
　（実施例８）
　表２に示す通り、混合油配合をパーム核油２０．０重量％、製造例１で得られたパーム核オレインとパーム油のランダムエステル交換油脂５．０重量％、パーム核硬化油脂５．０重量％に変更し、グアガムをジェランガム０．０５重量％に変更し、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Example 8)
As shown in Table 2, the blended oil blend was 20.0% by weight of palm kernel oil, 5.0% by weight of palm kernel olein and palm oil obtained in Production Example 1, and 5.0% by weight of palm kernel hardened fat / oil. The foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that guar gum was changed to 0.05% by weight and the amount of water was adjusted accordingly. .
　以上の実施例で得られた起泡性水中油型乳化油脂組成物の品温を５℃と１０℃に調整したものをホイップし、それぞれのホイップタイムとオーバーランを測定した。各実施例の起泡性水中油型乳化油脂組成物の配合と評価結果を表２に示す。なお、表２中の飽和脂肪酸／不飽和脂肪酸（重量比）は、各乳化剤の分子量並びに脂肪酸構成及び構成脂肪酸の分子量に基づく計算値である。 The foamed oil-in-water emulsified oil / fat compositions obtained in the above examples were whipped to a product temperature adjusted to 5 ° C. and 10 ° C., and each whipped time and overrun were measured. Table 2 shows the composition and evaluation results of the foamable oil-in-water emulsified oil / fat composition of each Example. In addition, the saturated fatty acid / unsaturated fatty acid (weight ratio) in Table 2 is a calculated value based on the molecular weight of each emulsifier, the fatty acid composition, and the molecular weight of the constituent fatty acid.
　（比較例１）
　乳化剤Ａ、Ｂを、表３に示す通りに変更し、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Comparative Example 1)
Emulsifiers A and B were changed as shown in Table 3, and a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the amount of water was adjusted accordingly.
　（比較例２）
　乳化剤Ｂ、Ｃを、表３に示す通りに変更した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Comparative Example 2)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.
　（比較例３）
　乳化剤Ｂ、Ｃを、表３に示す通りに変更した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Comparative Example 3)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.
　（比較例４）
　乳化剤Ｂ、Ｃを、表３に示す通りに変更し、それに伴い水の配合量を調整した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Comparative Example 4)
Emulsifiers B and C were changed as shown in Table 3, and a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the amount of water was adjusted accordingly.
　（比較例５）
　乳化剤Ｂ、Ｃを、表３に示す通りに変更した以外は、実施例１と同様にして起泡性水中油型乳化油脂組成物を得た。 (Comparative Example 5)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.
　以上の比較例１～５で得られた起泡性水中油型乳化油脂組成物の品温を５℃と１０℃に調整したものをホイップし、それぞれのホイップタイムとオーバーランを測定した。各比較例の起泡性水中油型乳化油脂組成物の配合と評価結果を表３に示す。なお、表３中の飽和脂肪酸／不飽和脂肪酸（重量比）は、各乳化剤の分子量並びに脂肪酸構成及び構成脂肪酸の分子量に基づく計算値である。 The foamed oil-in-water emulsified oil / fat compositions obtained in Comparative Examples 1 to 5 were adjusted to 5 ° C. and 10 ° C., and whipped times and overruns were measured. Table 3 shows the composition and evaluation results of the foamable oil-in-water emulsified oil / fat composition of each comparative example. In addition, the saturated fatty acid / unsaturated fatty acid (weight ratio) in Table 3 is a calculated value based on the molecular weight of each emulsifier, the fatty acid composition, and the molecular weight of the constituent fatty acid.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表２に示す実施例の起泡性水中油型乳化油脂組成物の評価結果及び表３に示す比較例の起泡性水中油型乳化油脂組成物の評価結果から明らかなように、本願発明によれば、ホイップ開始時の原液温度が５～１０℃において変化しても、ホイップ時間（ホイップタイム）と含気率（オーバーラン）がほとんど変化しないホイップドクリーム用起泡性水中油型乳化油脂組成物が得られることが分かった。 As apparent from the evaluation results of the foamable oil-in-water emulsified oil / fat compositions of Examples shown in Table 2 and the evaluation results of foamable oil-in-water emulsified oil / fat compositions of Comparative Examples shown in Table 3, the present invention includes According to the whipped cream foaming oil-in-water emulsified fat and oil, the whipping time (whipped time) and the air content (overrun) hardly change even if the stock solution temperature at the start of whipping changes at 5-10 ° C. It was found that a composition was obtained.

Claims (5)

  1. 　起泡性水中油型乳化油脂組成物全体中、下記乳化剤（Ａ）を０．０４～１．０重量％、下記乳化剤（Ｂ）を０．０６～１．０重量％、下記乳化剤（Ｃ）を０．０３～１．０重量％含有する起泡性水中油型乳化油脂組成物。
    　乳化剤（Ａ）：ＨＬＢが４以下のショ糖脂肪酸エステル及び／又はＨＬＢが４以下で重合度が３～１０のポリグリセリン脂肪酸エステルで、且つ乳化剤（Ａ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０～５．０である。
    　乳化剤（Ｂ）：ＨＬＢが４を超え且つ１０以下のレシチン及び／又はＨＬＢが４を超え且つ１０以下のショ糖脂肪酸エステル及び／又はＨＬＢが４を超え且つ１０以下で重合度が３～６のポリグリセリン脂肪酸エステルで、且つ乳化剤（Ｂ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２５～５．０である。
    　乳化剤（Ｃ）：ＨＬＢが１０を超えるショ糖脂肪酸エステル及び／又はＨＬＢが１０を超え且つ重合度が６～１０のポリグリセリン脂肪酸エステルで、且つ乳化剤（Ｃ）全体中の構成脂肪酸の飽和脂肪酸／不飽和脂肪酸（重量比）が０．２～５．０である。     In the whole foamable oil-in-water emulsified oil / fat composition, the following emulsifier (A) is 0.04 to 1.0% by weight, the following emulsifier (B) is 0.06 to 1.0% by weight, and the following emulsifier (C). A foamable oil-in-water emulsified oil / fat composition containing 0.03 to 1.0% by weight.
    Emulsifier (A): a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerin fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and a saturated fatty acid / unsaturated fatty acid of the constituent fatty acid in the entire emulsifier (A) The saturated fatty acid (weight ratio) is 0 to 5.0.
    Emulsifier (B): lecithin with HLB greater than 4 and 10 or less and / or sucrose fatty acid ester and / or HLB greater than 4 and 10 or less and / or HLB greater than 4 and 10 or less with a degree of polymerization of 3-6 The saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid in the polyglycerin fatty acid ester and the emulsifier (B) is 0.25 to 5.0.
    Emulsifier (C): sucrose fatty acid ester with HLB exceeding 10 and / or polyglycerol fatty acid ester with HLB exceeding 10 and polymerization degree of 6 to 10, and saturated fatty acid of constituent fatty acid in the whole emulsifier (C) / The unsaturated fatty acid (weight ratio) is 0.2 to 5.0.
  2. 　起泡性水中油型乳化油脂組成物に含まれる油脂全体中、パーム核ステアリン硬化油脂を５～６０重量％含有する請求項１記載の起泡性水中油型乳化油脂組成物。 2. The foamable oil-in-water emulsified fat composition according to claim 1, comprising 5 to 60% by weight of a palm kernel stearin hardened fat in the total fat contained in the foamable oil-in-water emulsified fat composition.
  3. 　起泡性水中油型乳化油脂組成物全体中、ジェランガム及び／又はグアガム０．０３～０．１０重量％とキサンタンガム０．０３～０．１０重量％とを含有する請求項１又は２に記載の起泡性水中油型乳化油脂組成物。 3. The foaming oil-in-water emulsified oil / fat composition as a whole contains 0.03 to 0.10% by weight of gellan gum and / or guar gum and 0.03 to 0.10% by weight of xanthan gum. A foamable oil-in-water emulsified oil composition.
  4. 　起泡性水中油型乳化油脂組成物全体中、油脂の含有量が２０～５０重量％である請求項１～３のいずれかに記載の起泡性水中油型乳化油脂組成物。 The foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, wherein the total content of the foamable oil-in-water emulsified oil / fat composition is 20 to 50% by weight.
  5. 　請求項１～４のいずれかに記載の起泡性水中油型乳化油脂組成物を、５～１０℃の温度でホイップを開始して製造してなるホイップドクリーム。 5. A whipped cream produced by whipping the foamable oil-in-water emulsified oil composition according to any one of claims 1 to 4 at a temperature of 5 to 10 ° C.
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