JP3238658B2 - Oil composition for foaming cream and foaming cream - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whipping cream used for decoration of breads and confectioneries, and an oil / fat composition for a whipping cream used as an oil component of the whipping cream.

[0002]

2. Description of the Related Art Fats and oils to be incorporated into foaming creams are roughly classified into fats and oils consisting only of milk fat, a mixture of milk fat and other fats and oils and fats other than milk fat. Coconut oil, palm oil, palm kernel oil and other lauric oils and fats, and vegetable oils such as palm oil and rapeseed oil, as well as their hardened oils, fractionated oils, and mixed oils thereof.

[0003] Among the above three types of fats and oils for foaming creams, foaming creams containing only fats and oils of milk fat are excellent in terms of flavor.
In the state before (liquid cream), a remarkable rise in viscosity and solidification (commonly referred to as “bottom”) are likely to occur due to a rise in product temperature or vibration during transportation. In addition, whipping cream containing only fats and oils of milk fat has a narrow end point that becomes an optimum whipped cream after foaming, and the shape retention of whipped cream is not sufficient, and milk fat is relatively There is a disadvantage that the cost of the product is high because it is an expensive oil and fat.

[0004] In view of these drawbacks, foaming creams using mixed fats and oils mixed with milk fat and other fats and oils and foaming creams using oils and fats other than milk fat have been devised. However, the conventional whipping cream still has problems to be improved as described below.

[0005] That is, fats and oils other than milk fat used in foaming creams are usually lauric fats and fats such as palm oil and palm kernel oil, palm fats and oils containing a large amount of palmitic acid, and fatty acids having 18 or more carbon atoms. Although it is a vegetable hardened oil mainly, whipping creams using lauric fats and oils,
On the other hand, when blended in a large amount, vibration resistance and heat resistance (heat shock resistance) are reduced, and a phenomenon that the foam hardens over time after foaming (referred to as “shimmer”) is likely to occur.

[0006] In order to improve the drawbacks of the lauric fats and oils, use of the hardened oils has been tried. However, those oils having a high melting point and poor mouth feel and having sufficiently improved vibration resistance have been proposed. Was not.

However, in whipped cream, since emphasis is placed on shape retention as well as shape retention, dare to use lauric fats or oils alone at the expense of vibration resistance and heat resistance during transportation. Fats and oils containing a large amount of A whipped cream using a lot of hardened vegetable oils other than laurin-based oils has poor mouthfeel and does not have a refreshing feeling.

[0008]

As described above, the tendency of whipped cream to be poor in palatability was remarkable when fats and oils having a high melting point were used, but foaming using fats and oils having a low melting point was used. The cream tends to solidify due to a rise in product temperature during transportation. In addition, foaming creams using fats and oils having a low melting point require a long time to foam (whip) until the foaming state becomes optimal, and the shape retention after whipping is poor.

[0009] Particularly, since the foaming cream for home use is susceptible to various vibrations and temperature changes when it is carried around after purchase, the vibration resistance and heat resistance of the foaming cream are quite important in determining the quality. Physical properties.

[0010] Therefore, the conventional foaming cream fats and oils have to take measures to mix the lauric fats and other vegetable hardened oils at a very limited ratio.

However, the blending ratio needs a fairly delicate balance, and even if the blending ratio is slightly changed, the physical properties of the whipping cream often deteriorate.

In recent years, there has been a strong tendency to suppress calorie intake, and there has been an increasing demand for a low oil whipping cream in which the conventional oil content is reduced from 40 to 45% to 25 to 30%.
The above disadvantages are more likely to be amplified.

The problem to be solved by the invention according to each claim of the present application is to solve the above-mentioned problems and to raise the temperature of the foaming cream in the state of the liquid cream before foaming and the vibration during transportation. No sharp increase in viscosity and no emulsification destruction when subjected to foaming. It has a sharp mouth after foaming (property that melts quickly in the mouth) and has an appropriate shape retention. An object of the present invention is to provide an oil / fat composition for a whipping cream which does not deteriorate its properties and does not separate from water, and a whipping cream using this oil / fat composition. Another object of the present invention is to provide an oil / fat composition for foaming cream having excellent physical properties which can be used for a low oil foaming cream by solving the above problems.

[0014]

The above-mentioned laurin-based fats and oils contain many triglycerides composed of only fatty acids having 8 to 14 carbon atoms, and one molecule of triglyceride has the same fatty acid among 8 to 14 carbon atoms. Are two or more triglyceride-rich fats and oils.

[0015] The fatty acid having 8 to 14 carbon atoms leads to a good mouthfeel of the whipped cream, but at the same time, it is considered to be a drawback that the resistance to vibration and an increase in the product temperature is inferior.

Therefore, the inventors of the present application aimed at minimizing the deviation of fatty acids having 14 or less carbon atoms bound to triglyceride molecules constituting fats and oils, and maintaining good mouthfeel. A triglyceride that contains one or two different fatty acids in the molecule and contains trans-acid or palmitic acid typified by elaidic acid as the remaining bound fatty acid and has a melting point above normal temperature and melts near body temperature We studied the solution of the above-mentioned problem by using as a main component of fats and oils. And, for the mixed fats and oils composed of lauric fats and palm fats, after random transesterification, hydrogenation is performed, or after hydrogenation,
Performing random transesterification, while maintaining the good mouthfeel characteristic of lauric fats and oils by using the resulting transesterified fats and oils as constituent fats and oils for foaming cream fat composition, heat resistance in liquid form, The inventors have found that the vibration resistance is significantly improved, and have completed the invention according to each claim of the present application.

That is, in order to solve the above-mentioned problems, the invention according to each claim of the present application provides the following fats and oils (A) 20 to 7
Thus, an oil / fat composition for foaming cream containing 0% by weight and 30 to 80% by weight of the oil (B) was obtained.

Fats and oils (A): Transesterified oils in which fatty acids are randomly coordinated at 1, 2, and 3 positions of glyceride, wherein the fatty acids are 20 to 20 saturated fatty acids having 8 to 14 carbon atoms, including lauric acid. At least 15% by weight of palmitic acid, the total amount of lauric acid and palmitic acid is 40 to 55% by weight, and 5% by weight of trans fatty acid (hereinafter abbreviated as trans acid). Fats and oils of fatty acid composition containing the above.

Oil (B): A hardened oil containing at least 85% by weight of a fatty acid having 18 carbon atoms.

Further, the present invention provides the above-mentioned transesterified oil, wherein the transesterified oil is obtained by co-randomly transesterifying a fat consisting of a lauric fat and a palm fat, wherein the lauric fat is coconut oil and palm kernel. Oil, one or more fats and oils selected from the group of fractionated palm kernel oils and these hardened oils, and palm-based fats and oils are one or more fats and oils selected from the group consisting of palm oil, palm fractionated oils and these hardened oils The above problem was solved by using the above-mentioned whipping cream fat composition.

Further, in the invention of the present application, in order to solve the above-mentioned problems, a foaming cream containing the above-mentioned oil-and-fat composition for foaming cream as an oil component is provided.

The random transesterified oil contained in the oil and fat composition for foaming cream of the invention according to each claim of the present invention can be produced by the production method described below, and the saturated fatty acid having 8 to 14 carbon atoms has a total amount of 20%. Weight% or more, palmitic acid is 1
5% by weight or more, total of lauric acid and palmitic acid is 40
It is a fatty acid having a fatty acid composition of about 55% by weight and a trans acid content of 5% by weight or more, and a uniform distribution of triglycerides of the constituent fatty acids in the first, second, and third positions.

That is, the fatty acids are fats and oils in which the fatty acids are randomly distributed between the 1, 2, and 3 positions of the triglyceride without bias. If the total amount of the saturated fatty acids having 8 to 14 carbon atoms in such constituent fatty acids is less than 20% by weight, the whipped cream becomes poor in mouthfeel, and the more preferable saturated fatty acid amount is 30 to 50% by weight. In addition, palmitic acid is 1
If the amount is less than 5% by weight, the heat resistance and the vibration resistance of the foamable cream deteriorate, and the more preferable palmitic acid content is 20 to 20%.
30% by weight.

The trans acid, which is a geometric isomer of the fatty acid, is contained only slightly in ordinary uncured natural fats and oils and is generally not more than 3% by weight. (Curing). A typical example of the trans acid is elaidic acid, which is a trans acid having 18 carbon atoms and one unsaturated bond, which is a cis-form having the same carbon number and one unsaturated bond contained in unhardened oil and fat. Shows quite different physical properties from oleic acid, a fatty acid,
It shows intermediate properties between stearic acid and oleic acid, which are saturated fatty acids having 18 carbon atoms. Furthermore, in the trans acid generated by hydrogenation, there are several types in which the position of the double bond is different besides elaidic acid even at the same carbon number unsaturation,
Each has different physical properties. Similarly, trans acids having different numbers of carbon atoms and double bonds are also produced, and the types of fatty acids are dramatically increased as compared to natural fats and oils.

This is clear from the number of peaks in the fatty acid composition analyzed by gas chromatography, but it is very difficult to completely identify all fatty acids. However, the total content of this trans acid is
A. O. C. S. Test method Cd14-61 or fat / oil standard analysis test method 2.4.4.2. -1996, it can be measured as a content converted to elaidic acid by an infrared spectrophotometer.

Since the transesterified oil in the invention according to each claim of the present application contains 5% by weight or more of trans acid, it contains substantially various kinds of fatty acids by being substantially partially hydrogenated. Moreover, since it is widely distributed in triglycerides, the types of triglycerides contained are very large, crystal growth of fats and oils is suppressed, and emulsion stability is excellent,
The foaming cream also has good heat resistance and vibration resistance.

On the other hand, when the amount of the trans acid is less than 5% by weight, that is, the saturated fatty acid containing substantially no trans acid generated by hydrogenation or almost completely hydrogenated (such a fatty acid). The use of oils and fats containing only hydrogenated and almost completely hydrogenated and saturated hardened oils, in particular, extremely hardened oils) results in poor heat resistance, vibration resistance of whipped creams, or poor whipping of whipped creams. Becomes

[0028] The oil and fat composition for foaming cream of the invention according to each claim of the present application contains the above-mentioned predetermined random transesterified oil in an amount of 20 to 70% by weight.
If the content is less than 20% by weight, the shape retention is weak. Then, in order to make the heat resistance and vibration resistance of the foamable cream sufficient, it is necessary to make the transesterified oil 70% by weight or less and mix different fats and oils having different triglyceride compositions to constitute a fat and oil composition. is there.

As the oils and fats contained in addition to the transesterified oil, synthetic oils and fats can be used among the hardened oils usually incorporated in foaming creams, but they do not substantially contain lauric acid, and do not contain palmitic acid. , A hardened vegetable oil mainly containing a fatty acid having 18 or more carbon atoms is preferable.
Specifically, a hardened vegetable oil 80 containing 20 to 70% by weight of transesterified oil and 85% by weight or more of a fatty acid having 18 carbon atoms.
To 30% by weight to constitute the fat and oil composition. Two or more vegetable hardened oils may be used as necessary.

The use of the oil / fat composition according to the present invention as an oil / fat other than milk fat in a whipping cream containing milk fat results in instability of emulsification of the cream containing milk fat. It is possible to overcome the richness and texture unique to milk fat.

As a matter of course, also in the fat and oil composition of the invention according to each claim of the present application, the melting point and solid fat index (SF) which are usually desirable for the fat and oil composition for foaming cream
It is necessary to be in the range of I). That is, melting point 2
It is necessary that the composition be an oil / fat composition at 8 to 38 ° C, more preferably at a melting point of 30 to 36 ° C and a solid fat index (SF).
I) is 25-60 at 10 ° C, 10-50, 30 at 20 ° C
5 to 20 at 35 ° C and 5 or less at 35 ° C. If the melting point is less than 30 ° C., a whipped cream having inferior heat resistance and shape retention properties is obtained. Further, if the SFI deviates greatly from the above, the sharpness and shape retention of the whipped cream become poor.

Further, the whipping cream of the invention according to each claim of the present application is characterized in that a fat or oil composition constituted as a component thereof contains a random transesterified oil having a specific fatty acid composition. Have. In addition, as a foamable cream fat for food, when using the foamable cream fat composition of the invention according to each claim of the present application, emulsifier, milk protein and in some cases sugar as a main component. ,
Other well-known components such as thickening polysaccharides and flavors may be added.

[0033]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the oil / fat composition for foaming cream of the invention according to each claim of the present application and a specific method for producing a foaming cream using the composition will be described in more detail.

The oil and fat composition for foaming cream of the invention according to each claim of the present application is composed of at least two or more kinds of oils and fats, and among them, a random transesterified oil having a predetermined fatty acid composition and distribution on glyceride is used. Essential oils and fats. In order to produce the transesterified oil, there is no particular limitation as long as the method satisfies a predetermined fatty acid composition and a random distribution on glyceride. That is, transesterification between two or more kinds of fats and oils or transesterification between a fat and oil and a fatty acid or an ester thereof may be used.

However, considering the simplicity and efficiency in the production of fats and oils, it is advantageous to carry out random transesterification by mixing lauric fats and palm fats and oils. At this time, the mixed fat obtained by mixing the laurin-based fat and the palm-based fat and oil may be subjected to random transesterification after hydrogenation in advance, or may be subjected to random transesterification and then subjected to hydrogenation. When a hardened oil is used as a lauric fat or palm fat, if the mixed oil contains 5% or more, preferably 10 to 20% of trans acid, it is not necessary to perform hydrogenation again.

In the present invention, fats and oils in which the constituent fatty acids are uniformly distributed in glyceride, including the above-described transesterification between fats and oils and between fats and oils and fatty acids or esters thereof, are referred to as random transesterified oils.

The lauric fats and oils used in the present invention refer to fats and oils whose constituent fatty acids contain a relatively large amount of lauric acid, and specifically include coconut oil and palm kernel oil. Alternatively, it may be an extremely hardened oil. In the case of palm kernel oil, the fractionated oil, palm kernel olein or palm kernel stearin, or a hardened oil thereof can also be used. These lauric fats and oils may be used alone or in combination of two or more kinds.

Next, palm oils and fats include palm oil,
The fractionated palm oils, palm olein oil, double olein oil, super olein oil, palm stearin oil, and their hardened oils can be used. Similarly, these palm-based fats and oils may be used alone or as a mixture of two or more kinds of fats and oils.

The method of random transesterification is not particularly limited, and a method using sodium methylate or caustic soda-glycerin-water as a chemical catalyst and a known method using enzyme lipase can be employed. When a lipase is used, a lipase having no specificity with respect to the position of triglyceride, such as a lipase derived from the genus Candida. Similarly, a well-known method may be used for hydrogenation.

The transesterified oil thus obtained contains 20 to 20 saturated fatty acids having 8 to 14 carbon atoms among the constituent fatty acids in total.
% Of palmitic acid, 15% by weight or more of palmitic acid, 40 to 55% by weight of lauric acid and palmitic acid in total, and 5% by weight or more of trans acid. No. 1 in triglycerides,
The distribution to the second and third place needs to be even,
Desirably, saturated fatty acids having 8 to 14 carbon atoms among the constituent fatty acids are 30 to 50% in total, and palmitic acid is 20 to 30%,
Transacid 10-20%, melting point 30-36 ° C. The melting point is a value measured by a method defined as a rising melting point in a standard fat and oil analysis method.

Next, the above-mentioned transesterified oil was added in an amount of 20-70.
By mixing 80 parts by weight and 80 to 30 parts by weight of another fat or oil, the fat or oil composition for foamable cream of the invention according to each claim of the present application can be prepared.

As the above-mentioned other fats and oils, vegetable hardened oils substantially free of lauric acid and containing not less than 85% by weight of fatty acids having a melting point of 30 to 36 ° C. and having 18 or more carbon atoms are desirable. Examples of such vegetable hardened oil include hardened soybean oil, hardened rapeseed oil, hardened corn oil, hardened safflower oil, hardened sunflower oil, and the like. Melting point is 30 to 36 ° C in terms of taste, taste and cost. Rapeseed hardened oil is more desirable. The hardened vegetable oil is obtained by hydrogenating the raw material vegetable oil to a predetermined melting point range by a known method.

Further, the solid fat index (SFI) of the oil / fat composition of the invention according to each claim of the present invention thus prepared.
Is 25-60 at 10 ° C, 10-50 at 30 ° C, 30 ° C
5 to 20 at 35 ° C.

The foaming cream using the oil or fat composition of the invention according to each claim of the present application can be produced by a conventionally known method. That is, after mixing and emulsifying an oil phase portion in which an oil-soluble emulsifier or the like is dissolved in the oil composition and an aqueous phase portion in which a milk protein, a thickening polysaccharide, or a water-soluble emulsifier is dissolved, homogenization,
It is prepared through normal processes called sterilization, cooling and aging.

In the preparation of this emulsion, additives such as sugars, flavoring agents and flavors can be added as necessary. The above fat and oil composition can be blended in the range of 20 to 50% as the total fat and oil content of the foamable cream of the invention according to each claim of the present application, usually 40 to 45%, and the low oil foamable cream. Then, about 30% is blended.

As the foaming cream containing milk fat, a foaming cream obtained by mixing 20 to 80% by weight of the above-mentioned oil and fat composition containing random transesterified oil and 80 to 20% by weight of milk fat is used. It may be prepared, or an emulsion containing milk fat, such as butter, may be used as a raw material of the foaming cream.

As described above, by using the oil or fat composition obtained by the invention according to each claim of the present application, it becomes possible to prepare a foaming cream having excellent performance overcoming the conventional disadvantages.

[0048]

[Example] [Preparation of random transesterified oil S1] A mixed oil obtained by mixing 50 parts by weight of coconut oil (iodine value: IV9.1) and 50 parts by weight of palm fractionated oil (IV56.3) was used.
Add 0.3 parts by weight of sodium methylate, and add
Mixing and stirring for 0 minutes to perform random transesterification,
After the reaction, the catalyst was removed by washing with water. Next, the obtained transesterified oil was treated with IV2 in the presence of 0.1% nickel catalyst.
3. After hydrogenation to mp32 ° C and removal of catalyst,
Decolorization and deodorization were performed to obtain a transesterified oil S1 having the analysis values shown in Table 1.

To confirm the randomization, the fatty acid compositions at the 2- and 1,3-positions of the triglyceride before and after the reaction were compared. Here, the rate of change of the fatty acid composition at the second position after the reaction with respect to the theoretical fatty acid composition at the time of randomization was expressed as a randomization rate by using lauric acid as an index.

[0050]

[Table 1]

[Preparation of Transesterified Oils S2 to S8] In the preparation of transesterified oil S1, a random transesterification reaction was first performed after hydrogenation to IV23 (transesterified oil S2), and an enzyme (Novozyme 435) was obtained. (Novo Co., Ltd.), a random transesterification reaction was carried out at 60 ° C. for 10 hours using 5% (ester exchange oil S3), a hydrogenation was carried out to a melting point of 30 ° C. (ester exchange oil S4), Hydrogenation to melting point 36 ° C. (transesterified oil S5), coconut oil (IV9.1) 25
Parts by weight and 75 parts by weight of palm fractionated oil (IV56.3) (transesterified oil S6), palm kernel oil (IV1
8) 75 parts by weight and 25 parts by weight of palm fractionated oil (IV56.3) were used (transesterified oil S7), 50 parts by weight of hardened coconut oil (IV0.5) and hardened palm oil (IV42.
2) Using 50 parts by weight, transesterified oils S2 to S8 were obtained in the same manner except that hydrogenation was not performed after transesterification (transesterified oil S8). The analytical values are also shown in Table 1.

The hardened oil C0 and the transesterified oils C1 to C5 used in Comparative Examples were prepared in the same manner.

[Preparation of Hardened Oil C0] Transesterified Oil S1
In the preparation of coconut oil (IV9.1) and 50 parts by weight of fractionated palm oil (IV56.3), 50 parts by weight were mixed without transesterification, only hydrogenation was performed up to IV23, and after removing the catalyst, Similarly, decolorize and deodorize the hardened oil C0.
I got

[Preparation of Transesterified Oils C1 to C5] In the preparation of transesterified oil S1, an enzyme (Lipozyme I
M, manufactured by Novo Co., Ltd.) to specifically transesterify the 1,3-positions of triglyceride (transesterified oil C
1), 10 parts by weight of coconut oil (IV9.1) and palm oil (I
V52.2) Random transesterification (esterified oil C2) using 90 parts by weight, palm kernel oil (IV1
8.1) 90 parts by weight and fractionated palm oil (IV56.3) 1
Using 0 parts by weight, random transesterification (ester exchange oil C3), and extremely hardened coconut oil (IV0.5) 50
Parts by weight and 50 parts by weight of palm oil (IV52.2), no hydrogenation was performed only by random transesterification (esterified oil C4), coconut oil (IV9.1)
Using 30 parts by weight, 40 parts by weight of palm fractionated oil (IV56.3) and 30 parts by weight of rapeseed oil (IV118.0), the transesterification was carried out in the same manner except that the transesterification was carried out (esterified oil C5). Oils C1-5 were obtained. The analytical values are shown in Table 1.

The fatty acid composition of the hydrogenated vegetable oil used in the examples is shown in Table 2 by extracting fatty acids having 16 and 18 carbon atoms.

[0056]

[Table 2]

Example 1 A whipping cream was prepared from the above-prepared transesterified oil S1 according to the following formulation. Table 3 shows the physical property values of the fat composition constituting the foamable cream. First, each fat was heated to 60 ° C. and mixed to form a fat composition, in which soybean lecithin and sorbitan fatty acid ester were dissolved to form an oil phase. On the other hand, water was heated to 60 ° C. to dissolve sucrose fatty acid ester, skim milk powder, sodium caseinate, xanthan gum, and sodium hexametaphosphate to form an aqueous phase.

The oil phase and the aqueous phase were mixed and preliminarily emulsified by a homomixer at 60 to 65 ° C. and 3600 rpm for 10 minutes. Next, homogenize through homogenizer 60kg
After homogenizing at 140 ° C./cm ² , heat sterilization is performed at 140 ° C. for 4 seconds, cooled to 60 ° C., and the homogenizing pressure is again reduced to 40 kg / cm ^2.
Homogenized in cm ² and cooled to about 7 ° C. to give a whipping cream.

The foaming cream was placed in a refrigerator at 5 ° C. for 65 minutes.
After time aging, whipping was performed to prepare a whipped cream, and each physical property was evaluated according to the evaluation criteria shown below. The results are shown in Table 4.

<Blending composition of foaming cream> (% by weight) Fat / oil composition 40.00 Ester exchange oil S1 (40%) Hardened rapeseed oil (melting point 34 ° C.) (60%) Soybean lecithin 0.40 Sorbitan fatty acid ester 0.05 Sucrose fatty acid ester 0.20 Skim milk powder 4.00 Sodium caseinate 0.20 Xanthan gum 0.05 Sodium hexametaphosphate 0.10 Water 55.00 <Evaluation criteria for foaming cream> 1) In a beaker with a viscosity of 500 ml 300 ml of foaming cream was added, and a B-type viscometer was used. It is a value measured at 30 rpm with 2 rotors.

2) Vibration resistance 200 g of a liquid foaming cream is placed in a 250 ml gable top container, and the mixture is shaken horizontally at 20 ° C. with a shaking machine (manufactured by Taiyo Kagaku Kogyo Co., Ltd.) at 10,000 times / hour in a cream. Measure the number of times of shaking until the jar is over. One reciprocation in the horizontal direction is defined as one time.

3) Whip time (WT) 40 whipping cream was added to a mixer having a capacity of about 3000 ml.
0 g, 700 rpm for the first minute, then 900
The whipping time is defined as the time elapsed from when the cream has reached an appropriate hardness as an end point.

4) Overrun (OR) The volume of air entrapped in the whipped cream is expressed in%.

5) Hardness The hardness value of the cream after whipping measured with a rheometer (manufactured by Yamaden Corporation). 50 whipped cream
mm, a cup having a depth of 25 mm, and a stress (g weight) applied to the plunger when a cylindrical plunger having a diameter of 18 mm is inserted is measured. When this value is small, the cream is soft, the shape retention is inferior, and the shape tends to be lost.
Also, even if it is too hard, the artificialness is poor. A weight of 20 to 30 g is preferred.

6) Appearance The texture (tissue state) of the whipped cream is evaluated according to the following evaluation criteria. ◎ Extremely good with smooth and glossy surface ○ Excellent △ Slightly lacking in gloss × Bad and rough.

7) Mouth eating The state of whipped cream when eaten is evaluated according to the following evaluation criteria. ◎ Extremely good ○ Good △ Slightly lacking in taste × Bad.

8) Return test Observe the state change when the whipped cream is stored at 5 ° C. for 24 hours. The phenomenon of hardening over time is called shimmering, and the phenomenon of becoming softer is called shaving. Evaluate according to the following evaluation criteria. ◎ There is no shimmer or body ○ There is a little shimmer or body, but there is no practical problem ) After holding the liquid foaming cream at 25 ° C for 1 hour,
Store at 24 ° C. for 24 hours. The above tests 1) to 8) are performed on the foaming cream after the heat treatment.

[Examples 2 to 3] Except that in Example 1, transesterified oil S2 was used instead of transesterified oil S1 (Example 2), and transesterified oil S3 was used (Example 3). Prepared and evaluated a foaming cream in the same manner. The physical property values of the used oil and fat compositions (Examples 2 and 3) are also shown in Table 3, and the evaluation results of the obtained whipping cream and whipped cream are also shown in Table 4.

[Comparative Examples 1 to 3] In Example 1, 25% by weight of hardened palm kernel oil (IV8.1) was used as the oil / fat composition.
And a rapeseed hardened oil (melting point 34 ° C.) of 75% by weight (Comparative Example 1), using a hardened oil C0 instead of the transesterified oil S1 (Comparative Example 2), and a transesterified oil S1 A foamable cream was prepared and evaluated in the same manner as in Example 1, except that the transesterified oil C1 was used in place of the above (Comparative Example 3). Fat composition used (Comparative Example 1)
Table 3 shows the physical property values of 3), and Table 4 also shows the evaluation results of the obtained whipping cream and whipped cream.

[0070]

[Table 3]

[0071]

[Table 4]

As is evident from the results in Table 4, a foaming cream containing the oil or fat composition of the present invention comprising a random transesterified oil having a predetermined constituent fatty acid and a hardened vegetable oil ( Examples 1 to 3) were excellent not only in refrigeration but also in vibration resistance after heat treatment, and were capable of obtaining an appropriate overrun in a short time. In addition, the whipped cream had moderate hardness and excellent mouth-drying irrespective of heat treatment, and was stable over time.

On the other hand, the foamable cream containing the oil / fat composition consisting only of the hardened oil (Comparative Examples 1 and 2) was inferior in the vibration resistance, and in particular, a remarkable decrease in the vibration resistance was observed by the heat treatment. . The obtained whipped cream had poor mouthfeel, and a time-dependent shrinkage phenomenon was observed. Further, the foaming cream containing the oil and fat composition containing a transesterified oil specifically transesterified at the 1,3-position of glyceride as a component (Comparative Example 3) has insufficient vibration resistance, and the obtained whip The cream of the decream was also bad. In particular, the quality was greatly reduced by the heat resistance test.

Examples 4 to 6 Foaming creams were prepared by using the following oil and fat compositions in place of the oil and fat compositions in Example 1, respectively. The amounts of the fat composition and other components and the preparation method are the same as in Example 1. Table 5 shows the evaluation results of the obtained whipping cream and whipped cream.

Fat / oil composition (Example 4) (% by weight) Transesterified oil S6 50.00 Rapeseed hydrogenated oil (melting point 34 ° C.) 50.00 Oil / fat composition (Example 5) (% by weight) Transesterified oil S750 .00 Hardened rapeseed oil (melting point: 34 ° C.) 50.00 Oil composition (Example 6) (% by weight) Transesterified oil S8 50.00 Hardened rapeseed oil (melting point: 34 ° C.) 50.00 [Comparative Examples 4 to 7] In Example 4, transesterified oil S
6, transesterified oil C2 was used (Comparative Example 4), and transesterified oil C3 was used (Comparative Example 5).
A foaming cream was prepared and evaluated in exactly the same manner as in Example 4, except that the transesterified oil C4 was used (Comparative Example 6) and the transesterified oil C5 was used (Comparative Example 7).
The evaluation results of the obtained whipping cream and whipped cream are also shown in Table 5.

[0076]

[Table 5]

As is evident from the results in Table 5, foamable creams prepared from the oil and fat compositions of the present invention using random transesterified oils containing predetermined constituent fatty acids (Examples) 4 to 6) are not only excellent in vibration resistance when stored at a constant product temperature, but also in a heat resistance test, have good vibration resistance, hardness after whipping, texture, mouth-drying, and state change. There were few.

On the other hand, Comparative Example 4 using a random transesterified oil having a small number of fatty acids having 8 to 14 carbon atoms and Comparative Example 5 having a small amount of palmitic acid were inferior in heat resistance, and the whipped cream was not smooth over time. Comparative Example 7 which was large and had a small total amount of lauric acid and palmitic acid, and Comparative Example 6 which had a small amount of trans acid were also inferior in heat resistance, and the whipped cream had a large odor over time.

Examples 7 and 8 Foamy creams were prepared in the same manner as in Example 1, except that the following oil and fat compositions were used. The evaluation results of the obtained whipping cream and whipped cream are shown in Table 6.

Fat / oil composition (Example 7) (% by weight) Transesterified oil S1 20.00 Rapeseed hydrogenated oil (melting point: 34 ° C.) 80.00 Fat / oil composition (Example 8) (% by weight) Transesterified oil S170 .00 Hardened rapeseed oil (melting point 34 ° C) 30.00

[0081]

[Table 6]

As is clear from the results shown in Table 6, Examples 7 and 20 using a fat / oil composition containing 20% by weight of a random transesterified oil containing a predetermined constituent fatty acid and a fat / oil composition containing 70% by weight. In Example 8 used, the prepared foaming cream had a slight decrease in vibration resistance due to a heat resistance test, and the whipped cream had good hardness, texture, and mouthfeel, and was moderately overrun. Was also less.

[Examples 9 to 11] Foaming creams were prepared in exactly the same manner as in Example 1 except that the following oil and fat compositions were used. Table 7 shows the physical property values of the used oil and fat compositions (Examples 9 to 11), and Table 8 shows the evaluation results of the obtained whipping cream and whipped cream.

Fat / oil composition (Example 9) (% by weight) Transesterified oil S4 30.00 Corn hardened oil (melting point: 36 ° C.) 70.00 Fat / oil composition (Example 10) (% by weight) Transesterified oil S560 0.000 Soybean hardened oil (melting point 30 ° C) 40.00 Oil composition (Example 11) (% by weight) Ester exchange oil S1 30.00 Ester exchange oil S7 20.00 Soybean hardened oil (melting point 30 ° C) 10.00 Rapeseed hydrogenated oil (melting point 34 ° C) 40.00

[0085]

[Table 7]

[0086]

[Table 8]

As is clear from the results in Table 8, Examples 9 and 10 using the oil and fat compositions containing a random transesterified oil having a predetermined constituent fatty acid and a vegetable oil having a predetermined constituent fatty acid were as follows. Regardless of whether or not the prepared foaming cream was subjected to heat treatment, the whipped cream had excellent vibration resistance, had good hardness, texture and mouthfeel, had a moderate overrun, and had little change in state. Further, Example 11 using an oil / fat composition comprising two types of transesterified oils and two types of vegetable hardened oils further shows vibration resistance,
The heat resistance was improved and the taste was good.

Example 12 Using the oil / fat composition used in Example 1, the preparation method was exactly the same as in Example 1.
A whipping cream containing milk fat as shown below was prepared. Table 9 shows the evaluation results of the obtained whipping cream and whipped cream.

Blending composition of foaming cream (% by weight) Oil composition 20.00 Ester exchange oil S1 (40%) Hardened rapeseed oil (melting point 34 ° C.) (60%) Milk fat (melting point 32 ° C.) 20.00 Soybean lecithin 0.40 Sorbitan fatty acid ester 0.05 Sucrose fatty acid ester 0.20 Skim milk powder 4.00 Sodium caseinate 0.20 Xanthan gum 0.05 Sodium hexametaphosphate 0.10 Water 55.00 [Comparative Example 8] In Example 12, , Transesterified oil S1
Example 12 except that the hardened oil C0 was used instead of
A foaming cream was prepared and evaluated in the same manner as described above. The evaluation results of the obtained whipping cream and whipped cream are also shown in Table 9.

[0090]

[Table 9]

As is clear from the results in Table 9, Example 12 using the oil and fat composition of the present invention according to each claim of the present application was as follows.
Even in the foaming cream containing milk fat, regardless of the presence or absence of heat treatment, it has excellent vibration resistance, whipped cream hardness, good mouth feel and has a moderate overrun,
The state change was small. Moreover, the flavor and texture of milk fat were well harmonized.

On the other hand, in Comparative Example 8, the quality of the foaming cream after the heat resistance test was remarkably deteriorated and tended to solidify.

Example 13 The fat and oil composition used in Example 1 was used, and the fat content was 30% by weight according to the following formulation.
Was prepared. The preparation method was the same as in Example 1, and the evaluation results of the obtained whipping cream and whipped cream are shown in Table 10.

Composition of whipping cream (% by weight) Fat composition 30.00 Ester exchange oil S1 (40%) Hardened rapeseed oil (melting point 34 ° C.) (60%) Soybean lecithin 0.50 Sorbitan fatty acid ester 05 sucrose fatty acid ester 0.20 skim milk powder 6.00 sodium caseinate 0.20 xanthan gum 0.15 sodium hexametaphosphate 0.10 water 62.80 Comparative Example 9 In Example 13, transesterified oil S1
Example 13 except that the hardened oil C0 was used instead of
A whipping cream was prepared and evaluated in exactly the same manner as described above. The evaluation results of the obtained whipping cream and whipped cream are also shown in Table 10.

[0095]

[Table 10]

As is clear from the results shown in Table 10, Example 13 using the fat and oil composition of the present invention according to each claim of the present application.
Of the low-fat whipping cream had excellent vibration resistance, and the whipping time was in an appropriate range. Also, the whipped cream had good hardness and mouthfeel, and little change in state. In addition, the quality of the whipping cream in the heat resistance test was slightly reduced.

On the other hand, in Comparative Example 9, the whipping time during refrigerated storage was long, and conversely, the deterioration in vibration resistance and the quality of whipped cream in a heat resistance test was extremely poor.

[0098]

EFFECTS OF THE INVENTION The oil / fat composition for foaming cream of the invention according to each claim of the present application is used to prepare a foaming cream, so that the cream before foaming can raise the product temperature and transport. No significant viscosity increase or emulsification destruction due to vibration during
Whipped cream has the advantage of having a sharp mouthfeel, moderate shape retention, no deterioration in shape retention during refrigerated storage and no water separation, and having excellent texture.

The oil and fat composition for foaming cream of the invention according to each claim of the present application is an oil and fat composition which is also very suitable for foaming cream having a low fat content and foaming cream containing milk fat. There is also the advantage that there is.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Yoshikazu Tsujiwaki 17 Uozakihama-cho, Higashinada-ku, Kobe Ueda Oil Refinery Co., Ltd. 72) Inventor Akihiro Yamamoto 15-301, 1-20 Kokucho, Kawagoe-shi (56) References JP-A-63-14675 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7/00-9/00 A23L 1/19

Claims (3)

(57) [Claims] 1. The following fats and oils (A) 20 to 70% by weight,
An oil / fat composition for a foaming cream containing 30 to 80% by weight of an oil / fat (B). The fats and oils (A) are transesterified oils in which fatty acids are randomly coordinated at 1, 2, and 3 positions of glyceride, wherein the fatty acids are
A total of 20% by weight or more of saturated fatty acids having 8 to 14 carbon atoms including lauric acid, 15% by weight or more of palmitic acid, and a total amount of lauric acid and palmitic acid of 40 to 55% by weight; 5 trans fatty acids
Fats and oils of fatty acid composition containing at least% by weight. Oil (B): A hardened oil containing at least 85% by weight of a fatty acid having 18 carbon atoms. 2. The transesterified oil is a fat or oil obtained by subjecting a fat and oil comprising a lauric fat and a palm fat to co-random transesterification, wherein the lauric fat is palm oil, palm kernel oil, palm kernel fractionated oil. And at least one fat selected from the group consisting of these hardened oils, wherein the palm-based fat is one or more fats selected from the group consisting of palm oil, palm fractionated oil and these hardened oils. Oil composition for foaming cream. 3. A foamable cream comprising the oil-and-fat composition for a foamable cream according to claim 1 or 2.