JP6937582B2 - Oil composition for whipped cream - Google Patents
Oil composition for whipped cream Download PDFInfo
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- JP6937582B2 JP6937582B2 JP2017014743A JP2017014743A JP6937582B2 JP 6937582 B2 JP6937582 B2 JP 6937582B2 JP 2017014743 A JP2017014743 A JP 2017014743A JP 2017014743 A JP2017014743 A JP 2017014743A JP 6937582 B2 JP6937582 B2 JP 6937582B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
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Description
本発明は、ホイップクリーム用油脂組成物に関する。 The present invention relates to an oil / fat composition for whipped cream.
植物性油脂を原料に用いたホイップクリームは、生クリームと比較して安定性や価格において利点があるため、製菓分野等で大きな需要がある。 Whipped cream using vegetable oil as a raw material has advantages in stability and price as compared with fresh cream, and is therefore in great demand in the confectionery field and the like.
近年、ホイップクリームの製品開発において、口どけの良さと乳化安定性の両立が重要な課題の一つであり、このような課題に対し、例えば、ヤシ油やパーム核油等のラウリン系油脂を原料に用い、これを分別・改質したり、ラウリン系油脂に他の油脂を組み合わせたりすることで乳化安定性を高めることが試みられている。 In recent years, in the product development of whipped cream, it is one of the important issues to achieve both good melting in the mouth and stability of emulsification. Attempts have been made to improve emulsification stability by using it as a raw material, separating and modifying it, and combining lauric-based fats and oils with other fats and oils.
例えば、特許文献１には、パーム核分別油高融点部と、ヤシ油のエステル交換油やパーム核油を組み合わせたホイップクリーム用油脂組成物が開示されている。 For example, Patent Document 1 discloses an oil / fat composition for whipped cream in which a palm kernel fractionated oil high melting point portion and a coconut oil ester exchange oil or palm kernel oil are combined.
また、特許文献２には、ラウリン系油脂又はその硬化油と炭素数１６から２４の脂肪酸あるいは当該脂肪酸残基を有するグリセリドに富む油脂とを混合して１，３位を選択的にエステル交換したエステル交換油を使用してなる起泡性水中油型乳化物が開示されている。 Further, in Patent Document 2, laurin-based oils and fats or hydrogenated oils thereof are mixed with fatty acids having 16 to 24 carbon atoms or fats and oils rich in glycerides having the fatty acid residues, and the 1st and 3rd positions are selectively transesterified. Foamable oil-in-water emulsions made using transesterified oils have been disclosed.
また、特許文献３には、特定のエステル交換油とラウリン系油脂を含む油脂組成物が開示され、前記エステル交換油として、パーム核油とパーム油の混合油をエステル交換した油脂が例示されている。 Further, Patent Document 3 discloses an oil / fat composition containing a specific transesterified oil and a laurin-based oil / fat, and exemplifies the oil / fat obtained by transesterifying a mixed oil of palm kernel oil and palm oil as the transesterified oil. There is.
また、特許文献４には、パーム核ステアリン又はその水素添加油とパーム油の中融点部又は低融点部を組み合わせた油脂が開示されている。 Further, Patent Document 4 discloses an oil or fat in which palm kernel stearin or a hydrogenated oil thereof is combined with a medium melting point portion or a low melting point portion of palm oil.
本発明は、ホイップクリーム用乳化組成物の製造にあたり、ラウリン系油脂の口どけの良さを生かしつつ、乳化安定性を高める新たな技術を提供することを課題とする。 An object of the present invention is to provide a new technique for enhancing emulsification stability while making the best use of the good melting of laurin-based fats and oils in the production of an emulsified composition for whipped cream.
本発明者は、ホイップクリーム用乳化組成物にパーム核分別油の低融点部のエステル交換油を用いることにより、ホイップクリームにおいてラウリン系油脂の特長である口どけの良さを生かしつつ、ホイップクリーム用乳化組成物の乳化安定性を高めることができることを見出した。 The present inventor uses an ester-exchanged oil at the low melting point of palm kernel fractionated oil in the emulsified composition for whipped cream, so that the whipped cream can be used for whipped cream while taking advantage of the characteristic of laurin-based fats and oils. It has been found that the emulsion stability of the emulsified composition can be enhanced.
本明細書において、「ホイップクリーム」は起泡した乳化組成物（起泡済クリーム状組成物）を意味する。「ホイップクリーム用乳化組成物」は起泡前のクリーム状の乳化組成物を意味する。「ホイップクリーム用油脂組成物」は、ホイップクリーム用乳化組成物を製造するために用いられる油脂組成物を意味する。
また、本明細書において「乳化安定性」とは、ホイップクリーム用乳化組成物が製造直後の乳化状態を維持していることを意味し、例えば、製品の流通等における振とう耐性とも言い換えることができる。
As used herein, "whipped cream" means a foamed emulsified composition (foamed creamy composition). "Emulsifying composition for whipped cream" means a creamy emulsifying composition before foaming. "Fat and oil composition for whipped cream" means an oil and fat composition used for producing an emulsified composition for whipped cream.
Further, in the present specification, "emulsification stability" means that the emulsified composition for whipped cream maintains an emulsified state immediately after production, and can be rephrased as, for example, shaking resistance in product distribution and the like. can.
前記課題を解決する本発明は、パーム核分別油の低融点部のエステル交換油を含む、ホイップクリーム用油脂組成物である。
パーム核分別油の低融点部のエステル交換油を含む油脂組成物は、ホイップクリームの口どけの良さと、ホイップクリーム用乳化組成物の乳化安定性の両立の観点から有用である。
The present invention that solves the above problems is an oil / fat composition for whipped cream containing a transesterified oil at a low melting point of palm kernel fractionated oil.
An oil / fat composition containing a transesterified oil at a low melting point of palm kernel fractionated oil is useful from the viewpoint of achieving both good melting of whipped cream and emulsification stability of the emulsified composition for whipped cream.
本発明の好ましい形態では、前記油脂組成物は、さらに前記パーム核分別油の低融点部のエステル交換油以外のラウリン系油脂を含む。
ここで、「ラウリン系油脂」とは、トリグリセリドの構成脂肪酸がラウリン酸を主体とする油脂、又はこれを加工して得られる油脂を意味する。
前記エステル交換油と前記エステル交換油以外のラウリン系油脂を組み合わせることで、ホイップクリーム乳化組成物のホイップ性を高めることができる。本明細書において、「ホイップ性」とは、適度なホイップ時間で、適度なオーバーランのホイップクリームを調製できること意味し、「ホイップ性を高める」ことは、ホイップ時間を短縮すること及び／又はオーバーランを高めることを含む。
In a preferred embodiment of the present invention, the oil / fat composition further contains a laurin-based oil / fat other than the transesterified oil at the low melting point of the palm kernel fractionated oil.
Here, the "lauric acid-based fat or oil" means a fat or oil in which the constituent fatty acid of the triglyceride is mainly lauric acid, or a fat or oil obtained by processing the same.
By combining the transesterified oil and a laurin-based oil or fat other than the transesterified oil, the whipping property of the whipped cream emulsified composition can be enhanced. In the present specification, "whipped cream" means that a whipping cream having an appropriate overrun can be prepared in an appropriate whipping time, and "increasing the whipping property" means shortening the whipping time and / or over. Including increasing the run.
本発明の好ましい形態では、前記ラウリン系油脂は、硬化油である。
前記エステル交換油とラウリン系油脂の硬化油を組み合わせることで、ホイップクリームのホイップ性及び保形性の少なくとも何れか、好ましくは両者を高めることができる。
In a preferred embodiment of the present invention, the lauric oil is a hydrogenated oil.
By combining the transesterified oil and the hydrogenated oil of a lauric oil or fat, at least one of the whipping property and the shape retention property of the whipped cream, preferably both, can be improved.
本発明の好ましい形態では、前記油脂組成物は、前記エステル交換油を５０〜９０質量％、前記ラウリン系油脂を１０〜３０質量％含む。
このような組成の油脂組成物を用いることで、ホイップクリームに対し、口どけ、乳化安定性に加えて、ホイップ性及び保形性の少なくとも何れか、好ましくは両者において、特に良好な特性を付与することができる。
In a preferred embodiment of the present invention, the oil / fat composition contains 50 to 90% by mass of the transesterified oil and 10 to 30% by mass of the lauric-based oil / fat.
By using an oil / fat composition having such a composition, in addition to melting in the mouth and emulsion stability, at least one of whipping property and shape retention property, preferably both, is imparted to the whipped cream. can do.
本発明の好ましい形態では、前記油脂組成物は、さらに、パーム分別油の中融点部を含む。
パーム分別油の中融点部をさらに用いることで、特に、前記ラウリン系油脂の硬化油を用いた場合に、ホイップクリーム用乳化組成物のホイップ性を高め、ホイップクリームの口どけを良好にすることができる。
In a preferred embodiment of the present invention, the fat and oil composition further comprises a mid-melting point portion of palm fractionated oil.
By further using the mid-melting point portion of the palm fractionated oil, the whipping property of the emulsified composition for whipped cream is enhanced and the melting of the whipped cream is improved, particularly when the hydrogenated oil of the laurin-based oil is used. Can be done.
本発明の好ましい形態では、前記油脂組成物の融点は２９℃以下である。
このような油脂組成物を用いることで、ホイップクリームの口どけ、ホイップクリーム用乳化組成物の乳化安定性を高めることができる。
In a preferred embodiment of the present invention, the melting point of the oil / fat composition is 29 ° C. or lower.
By using such an oil / fat composition, it is possible to improve the melting stability of the whipped cream in the mouth and the emulsification stability of the emulsified composition for whipped cream.
本発明は、前述した本発明の油脂組成物を含む、ホイップクリーム用乳化組成物である。
本発明のホイップクリーム用乳化組成物は乳化安定性が高く、口どけが良好なホイップクリームの調製に有用である。
The present invention is an emulsified composition for whipped cream containing the above-mentioned oil and fat composition of the present invention.
The emulsified composition for whipped cream of the present invention is useful for preparing a whipped cream having high emulsification stability and good melting in the mouth.
本発明によれば、口どけが良いホイップクリームを調製するための乳化安定性の高いホイップクリーム用乳化組成物、及び前記乳化組成物の原料となるホイップクリーム用油脂組成物を提供することが可能となる。 According to the present invention, it is possible to provide an emulsified composition for whipped cream having high emulsification stability for preparing a whipped cream having a good melting in the mouth, and an oil / fat composition for whipped cream as a raw material of the emulsified composition. It becomes.
＜ホイップクリーム用油脂組成物＞
本発明の油脂組成物は、ホップクリーム用乳化組成物の製造に用いられる油脂組成物であり、パーム核分別油の低融点部のエステル交換油を含む。
<Fat composition for whipped cream>
The oil / fat composition of the present invention is an oil / fat composition used for producing an emulsified composition for hop cream, and contains a transesterified oil at a low melting point of palm kernel fractionated oil.
パーム核分別油の低融点部のエステル交換油は、パーム核分別油の低融点部をエステル交換して得られる油脂である。
パーム核分別油の低融点部とは、パーム核油を常法により高融点部と低融点部に２分割して得られた低融点部である（分別収率は５０〜７０％）。前記低融点部の融点は、２２〜２６℃であることが好ましく、２２．５〜２５．５℃であることがさらに好ましく、２３〜２５であることがより好ましい。
The transesterified oil at the low melting point of the palm kernel fractionated oil is a fat or oil obtained by transesterifying the low melting point of the palm kernel fractionating oil.
The low melting point portion of the palm kernel fractionated oil is a low melting point portion obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a conventional method (fractionation yield is 50 to 70%). The melting point of the low melting point portion is preferably 22 to 26 ° C., more preferably 22.5 to 25.5 ° C., and even more preferably 23 to 25 ° C.
エステル交換は、当該技術分野で公知の方法で行うことができる。本発明では、ランダムエステル交換反応方法により得られたエステル交換油を用いることが好ましい。
ランダムエステル交換は、例えば、ナトリウムメチラート、水酸化ナトリウム等を触媒としてエステル交換を行う化学的な方法、非選択的リパーゼ等を触媒としてエステル交換を行う酵素的な方法に従って行うことができる。本発明では、特に、化学的な方法でランダムエステル交換反応を行うことにより得られたエステル交換油を用いることが、より好ましい。
Transesterification can be carried out by methods known in the art. In the present invention, it is preferable to use the transesterified oil obtained by the random transesterification reaction method.
Random transesterification can be carried out according to, for example, a chemical method in which transesterification is carried out using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is carried out using a non-selective lipase or the like as a catalyst. In the present invention, it is more preferable to use a transesterified oil obtained by carrying out a random transesterification reaction by a chemical method.
パーム核分別油の低融点部のエステル交換油の融点は、２３〜２７℃であることが好ましく、２３．５〜２６．５℃であることがさらに好ましく、２４〜２６℃であることがより好ましい。 The melting point of the transesterified oil at the low melting point of the palm kernel fractionated oil is preferably 23 to 27 ° C., more preferably 23.5 to 26.5 ° C., and more preferably 24 to 26 ° C. preferable.
また、パーム核分別油の低融点部のエステル交換油の５℃のＳＦＣ（質量％、以下同じ）は好ましくは５５〜６８であり、さらに好ましくは５７〜６６であり；１０℃のＳＦＣは好ましくは４４〜５７であり、さらに好ましくは４７〜５４であり；１５℃のＳＦＣは好ましくは３０〜４３であり、さらに好ましくは３３〜４０であり；２０℃のＳＦＣは好ましくは１１〜２４であり、さらに好ましくは１４〜２１であり；２５℃のＳＦＣは好ましくは０〜９であり、さらに好ましくは０〜６であり；３０℃のＳＦＣは好ましくは０である。 The transesterification oil at the low melting point of the palm kernel fractionated oil has an SFC (mass%, the same applies hereinafter) at 5 ° C., preferably 55 to 68, more preferably 57 to 66; an SFC at 10 ° C. is preferable. Is 44 to 57, more preferably 47 to 54; SFC at 15 ° C. is preferably 30 to 43, still more preferably 33 to 40; SFC at 20 ° C. is preferably 11 to 24. , More preferably 14-21; SFC at 25 ° C. is preferably 0-9, even more preferably 0-6; SFC at 30 ° C. is preferably 0.
また、パーム核分別油の低融点部のエステル交換油は、以下のトリグリセリド組成を有することが好ましい。
トリグリセリドを構成する脂肪酸残基の炭素数の合計が３６のトリグリセリド（Ｃ３６）が、好ましくは９〜１９質量％、さらに好ましくは１１〜１７質量％
トリグリセリドを構成する脂肪酸残基の炭素数の合計が４２のトリグリセリド（Ｃ４２）が、好ましくは１４〜２４質量％、さらに好ましくは１６〜２２質量％
Further, the transesterified oil at the low melting point of the palm kernel fractionated oil preferably has the following triglyceride composition.
Triglyceride (C36) having a total carbon number of 36 fatty acid residues constituting the triglyceride is preferably 9 to 19% by mass, more preferably 11 to 17% by mass.
Triglyceride (C42) having a total carbon number of 42 fatty acid residues constituting the triglyceride is preferably 14 to 24% by mass, more preferably 16 to 22% by mass.
また、パーム核分別油の低融点部のエステル交換油は、以下のトリグリセリド組成をさらに有することが好ましい。
トリグリセリドを構成する脂肪酸残基の炭素数の合計が３４のトリグリセリド（Ｃ３４）が、好ましくは０〜１１質量％、さらに好ましくは２〜９質量％
トリグリセリドを構成する脂肪酸残基の炭素数の合計が３８のトリグリセリド（Ｃ３８）が、好ましくは９〜２０質量％、さらに好ましくは１１〜１８質量％
トリグリセリドを構成する脂肪酸残基の炭素数の合計が４０のトリグリセリド（Ｃ４０）が、好ましくは６〜１７質量％、さらに好ましくは８〜１５質量％
トリグリセリドを構成する脂肪酸残基の炭素数の合計が４４のトリグリセリド（Ｃ４４）が、好ましくは５〜１６質量％、さらに好ましくは７〜１４質量％
トリグリセリドを構成する脂肪酸残基の炭素数の合計が４６のトリグリセリド（Ｃ４６）が、好ましくは１〜１２質量％、さらに好ましくは３〜１０質量％
トリグリセリドを構成する脂肪酸残基の炭素数の合計が４８のトリグリセリド（Ｃ４８）が、好ましくは２〜１３質量％、さらに好ましくは４〜１１質量％
Further, it is preferable that the transesterified oil at the low melting point of the palm kernel fractionated oil further has the following triglyceride composition.
Triglyceride (C34) having a total carbon number of 34 fatty acid residues constituting the triglyceride is preferably 0 to 11% by mass, more preferably 2 to 9% by mass.
Triglyceride (C38) having a total carbon number of 38 in the fatty acid residues constituting the triglyceride is preferably 9 to 20% by mass, more preferably 11 to 18% by mass.
A triglyceride (C40) having a total carbon number of 40 carbon atoms of the fatty acid residues constituting the triglyceride is preferably 6 to 17% by mass, more preferably 8 to 15% by mass.
Triglyceride (C44) having a total carbon number of 44 fatty acid residues constituting the triglyceride is preferably 5 to 16% by mass, more preferably 7 to 14% by mass.
The triglyceride (C46) having a total carbon number of 46 carbon atoms of the fatty acid residues constituting the triglyceride is preferably 1 to 12% by mass, more preferably 3 to 10% by mass.
Triglyceride (C48) having a total carbon number of 48 fatty acid residues constituting the triglyceride is preferably 2 to 13% by mass, more preferably 4 to 11% by mass.
本発明の油脂組成物における前記エステル交換油の含有量は特に制限されないが、油脂組成物を構成する油脂において最も大きい割合を占めることが好ましく、好ましくは３０質量％以上、より好ましくは４０質量％以上、特に好ましくは５０質量％以上、中でも好ましくは６０質量％以上である。
本発明の油脂組成物における前記エステル交換油の含有量は１００質量％であってもよいが、好ましくは９０質量％以下、さらに好ましくは８０質量％以下である。
The content of the transesterified oil in the oil / fat composition of the present invention is not particularly limited, but preferably occupies the largest proportion in the oil / fat constituting the oil / fat composition, preferably 30% by mass or more, and more preferably 40% by mass. As mentioned above, it is particularly preferably 50% by mass or more, and particularly preferably 60% by mass or more.
The content of the transesterified oil in the oil / fat composition of the present invention may be 100% by mass, but is preferably 90% by mass or less, more preferably 80% by mass or less.
本発明の油脂組成物は、ホイップクリーム用乳化組成物、これから調製されるホイップクリームに求められる基本的性質を損なわない限り、前記エステル交換油以外の油脂を含んでいてもよい。 The fat and oil composition of the present invention may contain fats and oils other than the transesterified oil as long as the basic properties required for the emulsified composition for whipped cream and the whipped cream to be prepared are not impaired.
例えば、ホイップクリームがチルドデザート等へのトッピングとして用いられる場合には、比較的高いオーバーランとする観点から、本発明の油脂組成物は前記エステル交換油以外のラウリン系油脂をさらに含有することが好ましい。前記ラウリン系油脂としては、ヤシ油、パーム核油の他、これらを原料として得られる油脂であれば、特に制限なく用いることができ、ヤシ油、パーム核油の分別油；ヤシ油、パーム核油、これらの分別油の硬化油；ヤシ油、パーム核油、これらの分別油を主要原料（５０質量％以上）として得られるエステル交換油であってもよい。また、これらのうち２種以上の油脂を用いてもよい。
前記ラウリン系油脂としては、さらにホイップクリームの保形性を高める観点からは、ヤシ油の硬化油及びパーム核油の硬化油から選ばれる油脂を用いることが好ましく、パーム核油の硬化油を用いることがさらに好ましい。
また、前記ラウリン系油脂としては、口どけの良さを重視する観点からは、ヤシ油、パーム核油、ヤシ油の硬化油から選ばれる油脂を用いることが好ましい。
For example, when whipped cream is used as a topping for chilled desserts and the like, the fat and oil composition of the present invention may further contain laurin-based fats and oils other than the transesterified oil from the viewpoint of relatively high overrun. preferable. As the laurin-based oil and fat, in addition to coconut oil and palm kernel oil, any oil or fat obtained from these can be used without particular limitation, and the coconut oil and palm kernel oil fractionated oil; coconut oil and palm kernel. Oil, hardened oil of these fractionated oils; palm oil, palm kernel oil, or ester exchange oil obtained by using these fractionated oils as a main raw material (50% by mass or more) may be used. Further, two or more kinds of fats and oils may be used.
As the laurin-based fat and oil, from the viewpoint of further enhancing the shape retention of the whipped cream, it is preferable to use a fat or oil selected from the hydrogenated oil of coconut oil and the hydrogenated oil of palm kernel oil, and the hydrogenated oil of palm kernel oil is used. Is even more preferable.
Further, as the lauric oil / fat, it is preferable to use an oil / fat selected from coconut oil, palm kernel oil, and hydrogenated coconut oil from the viewpoint of emphasizing good melting in the mouth.
前記ラウリン系油脂の含有量は、本発明の油脂組成物に対して好ましくは５〜５０質量％、さらに好ましくは１０〜３０質量％、より好ましくは１５〜２５質量％である。
特に、前記ラウリン系油脂として、ヤシ油の硬化油及びパーム核油の硬化油から選ばれる油脂を油脂組成物に対し１０〜３０質量％用いることが好ましく、１５〜２５質量％用いることがさらに好ましい。
The content of the lauric-based fat and oil is preferably 5 to 50% by mass, more preferably 10 to 30% by mass, and more preferably 15 to 25% by mass with respect to the fat and oil composition of the present invention.
In particular, as the laurin-based fat and oil, it is preferable to use 10 to 30% by mass of a fat or oil selected from the hydrogenated oil of coconut oil and the hydrogenated oil of palm kernel oil with respect to the fat and oil composition, and it is more preferable to use 15 to 25% by mass. ..
本発明の油脂組成物におけるパーム核分別油の低融点部のエステル交換油と、前記ラウリン系油脂との質量比は、好ましくは９：１〜１：１、さらに好ましくは４：１〜１．５：１である。
このような範囲で組み合わせることで、口どけの良さとホイップ性を高めることができる。
The mass ratio of the transesterified oil at the low melting point of the palm kernel fractionated oil in the fat and oil composition of the present invention to the laurin-based fat and oil is preferably 9: 1 to 1: 1, and more preferably 4: 1 to 1. It is 5: 1.
By combining in such a range, it is possible to improve the smoothness of the mouth and the whipping property.
本発明の油脂組成物におけるパーム核分別油の低融点部のエステル交換油と前記ラウリン系油脂との合計量は、好ましくは７０質量％以上、さらに好ましくは８０質量％以上である。
中でも、本発明の油脂組成物におけるパーム核分別油の低融点部のエステル交換油とヤシ油の硬化油及びパーム核油の硬化油から選ばれる油脂との合計量は、好ましくは７０質量％以上、さらに好ましくは８０質量％以上である。
The total amount of the transesterified oil at the low melting point of the palm kernel fractionated oil and the laurin-based oil / fat in the oil / fat composition of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more.
Above all, in the fat and oil composition of the present invention, the total amount of the ester exchange oil at the low melting point of the palm kernel fractionated oil and the fat and oil selected from the hydrogenated oil of coconut oil and the hydrogenated oil of palm kernel oil is preferably 70% by mass or more. , More preferably 80% by mass or more.
本発明の油脂組成物は、さらに、パーム分別油の中融点部を含んでいてもよい。特に、前述したラウリン系油脂を含む場合、中でもラウリン系油脂の硬化油を含む場合において、さらにパーム分別油の中融点部を含むことが好ましい。
これにより、ホイップクリーム用乳化組成物のホイップ性を高め、ホイップクリームの口どけを良好にすることができる。
The oil and fat composition of the present invention may further contain a mid-melting point portion of the palm fractionated oil. In particular, when the above-mentioned lauric-based oil / fat is contained, particularly when the hydrogenated oil of the lauric-based oil / fat is contained, it is preferable to further include the middle melting point portion of the palm fractionated oil.
Thereby, the whipping property of the emulsified composition for whipped cream can be enhanced, and the melting of the whipped cream in the mouth can be improved.
本発明の油脂組成物におけるパーム分別油の中融点部の含有量は、好ましくは５質量％以上、さらに好ましくは１０質量％以上である。また、上限値は特に制限されないが、３０質量％を目安とすることができる。 The content of the mid-melting point portion of the palm fractionated oil in the fat and oil composition of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more. The upper limit is not particularly limited, but 30% by mass can be used as a guide.
本発明の油脂組成物におけるパーム核分別油の低融点部のエステル交換油とパーム油分別油の中融点部の質量比は、好ましくは９：１〜２：１、さらに好ましくは７：１〜５：２である。
また、本発明の油脂組成物における前記ラウリン系油脂とパーム分別油の中融点部の質量比は、好ましくは４：１〜１：１、さらに好ましくは３：１〜１：１、２：１〜３：２である。
このような範囲で組み合わせることで、口どけの良さとホイップ性、保形性を高めることができる。
In the oil and fat composition of the present invention, the mass ratio of the ester exchange oil at the low melting point of the palm kernel fractionated oil and the middle melting point of the palm oil fractionated oil is preferably 9: 1 to 2: 1, more preferably 7: 1 to 1. It is 5: 2.
Further, the mass ratio of the middle melting point portion of the lauric oil and the palm fractionated oil in the oil and fat composition of the present invention is preferably 4: 1 to 1: 1 and more preferably 3: 1 to 1: 1 and 2: 1. ~ 3: 2.
By combining in such a range, it is possible to improve the good melting in the mouth, the whipping property, and the shape retention property.
本発明の油脂組成物の組成として、例えば、以下が好ましく例示される。
パーム核分別油の低融点部のエステル交換油を４０〜９０質量％含み、好ましくは５０〜８０質量％含み、さらに好ましくは５５〜６５質量％含み；
前記ラウリン系油脂の硬化油を１０〜３０質量％含み、好ましくは１５〜２５質量％含み；
前記パーム分別油の中融点部を５〜３０質量％含み、好ましくは１０〜２５質量％含む。
The following are preferably exemplified as the composition of the fat and oil composition of the present invention.
It contains 40 to 90% by mass, preferably 50 to 80% by mass, and more preferably 55 to 65% by mass of transesterified oil at the low melting point of the palm kernel fractionated oil;
The hydrogenated oil of the lauric oil is contained in an amount of 10 to 30% by mass, preferably 15 to 25% by mass;
The middle melting point portion of the palm fractionated oil is contained in an amount of 5 to 30% by mass, preferably 10 to 25% by mass.
また、本発明の油脂組成物において、融点４５℃以上の高融点油脂の合計含有量は、好ましくは１０質量％以下であり、さらに好ましくは５質量％以下であり、特に好ましくは実質的に含まない。
また、本発明の油脂組成物において、前述したパーム核分別油の低融点部のエステル交換油、ラウリン系油脂、パーム分別油の中融点部以外の油脂の含有量は、好ましくは１０質量％以下であり、さらに好ましくは５質量％以下である。
また、本発明の油脂組成物において、トランス脂肪酸は、実質的に含まないことが好ましい。
Further, in the oil / fat composition of the present invention, the total content of the high melting point oil / fat having a melting point of 45 ° C. or higher is preferably 10% by mass or less, more preferably 5% by mass or less, and particularly preferably substantially contained. No.
Further, in the fat and oil composition of the present invention, the content of the transesterified oil, the laurin-based fat and oil, and the fat and oil other than the middle melting point of the palm kernel fractionated oil is preferably 10% by mass or less. It is more preferably 5% by mass or less.
Further, it is preferable that the oil / fat composition of the present invention does not substantially contain trans fatty acids.
本発明の油脂組成物の融点は、好ましくは２９℃以下であり、より好ましくは２８℃以下であり、さらに好ましくは２７℃以下である。また、油脂組成物の融点は、好ましくは２４℃以上、より好ましくは２５℃以上である。 The melting point of the fat and oil composition of the present invention is preferably 29 ° C. or lower, more preferably 28 ° C. or lower, and further preferably 27 ° C. or lower. The melting point of the fat and oil composition is preferably 24 ° C. or higher, more preferably 25 ° C. or higher.
また、本発明の油脂組成物の５℃のＳＦＣは好ましくは６０〜７５であり、さらに好ましくは６２〜７３であり；１０℃のＳＦＣは好ましくは４９〜６２であり、さらに好ましくは４７〜６０であり；１５℃のＳＦＣは好ましくは３５〜４８であり、さらに好ましくは３７〜４６であり；２０℃のＳＦＣは好ましくは１５〜２８であり、さらに好ましくは１７〜２５であり；２５℃のＳＦＣは好ましくは０〜１０であり、さらに好ましくは１〜８であり；３０℃のＳＦＣは好ましくは０である。 Further, the SFC at 5 ° C. of the oil and fat composition of the present invention is preferably 60 to 75, more preferably 62 to 73; the SFC at 10 ° C. is preferably 49 to 62, still more preferably 47 to 60. The SFC at 15 ° C. is preferably 35-48, more preferably 37-46; the SFC at 20 ° C. is preferably 15-28, even more preferably 17-25; at 25 ° C. The SFC is preferably 0-10, more preferably 1-8; the SFC at 30 ° C. is preferably 0.
＜ホイップクリーム用乳化組成物＞
本発明のホイップクリーム用乳化組成物は、水相部と油相部からなり、上述した本発明の油脂組成物を油相部に含む。水相部と油相部の質量比は適宜設定することができるが、通常８０:２０〜５０：５０程度である。
前記油相部は、油脂として本発明の油脂組成物のみを含んでいてもよく、また乳脂肪を更に含んでいてもよい。乳脂肪としてバターオイル、バター、生クリーム、牛乳等を由来とする乳脂肪が挙げられる。
乳脂肪と植物性油脂組成物の混合比は、質量比で乳脂肪：植物性油脂組成物が０：１００〜７０：３０の範囲内とすることができる。
<Emulsification composition for whipped cream>
The emulsified composition for whipped cream of the present invention comprises an aqueous phase portion and an oil phase portion, and the above-mentioned oil and fat composition of the present invention is contained in the oil phase portion. The mass ratio of the aqueous phase portion and the oil phase portion can be appropriately set, but is usually about 80:20 to 50:50.
The oil phase portion may contain only the oil / fat composition of the present invention as the oil / fat, or may further contain milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.
The mixing ratio of the milk fat and the vegetable oil / fat composition can be in the range of 0: 100 to 70:30 for the milk fat: vegetable oil / fat composition in terms of mass ratio.
本発明の乳化組成物は、一般的な製造方法により製造できるが、代表的な方法を述べると、先ず使用する乳化剤が親油性である場合は原料となる油脂（本発明の油脂組成物）の一部または全部に、乳化剤を添加し溶解ないし分散させて油相部を調製する。このような親油性の乳化剤としては、例えばレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリド等従来公知の乳化剤のうち低ＨＬＢの乳化剤が例示でき、本発明においてはこれらのいずれを適宜組み合わせて使用してもよい。
また、バターオイル、バター、生クリーム、牛乳等を由来とする乳脂肪を用いる場合には、これらを必要に応じて加熱融解して油相部を調製して用いる。乳脂肪を含む油相部と、上述した植物性油脂からなる本発明のホイップクリーム用油脂組成物を含む油相部は、混合した後、水相部に添加してもよく、また各々添加してもよい。
The emulsified composition of the present invention can be produced by a general production method, but to describe a typical method, first, when the emulsifier used is lipophilic, the fat or oil used as a raw material (the oil or fat composition of the present invention) An emulsifier is added to a part or all of the mixture to dissolve or disperse it to prepare an oil phase part. Examples of such lipophilic emulsifiers include low HLB emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. In the present invention, any of these may be used in combination as appropriate.
When milk fat derived from butter oil, butter, fresh cream, milk or the like is used, these are heated and thawed as necessary to prepare an oil phase portion for use. The oil phase portion containing milk fat and the oil phase portion containing the above-mentioned oil and fat composition for whipped cream of the present invention may be added to the aqueous phase portion after being mixed, or each of them may be added. You may.
水相部は、水に対し、カゼインナトリウム、脱脂粉乳、糖類や必要に応じて、蔗糖脂肪酸エステル、クエン酸ナトリウム、トリポリりん酸ナトリウム、第二りん酸ナトリウム、重炭酸ナトリウム、ヘキサメタりん酸ナトリウム、増粘多糖類、香料などを添加し調製する。 Sodium caseinate, defatted milk powder, saccharides and, if necessary, sodium citrate, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, etc. Prepare by adding thickening polysaccharides, fragrances, etc.
これら、油相部と水相部を５０℃から８５℃に加温し、混合して予備乳化を行う。予備乳化後、ホモゲナイザーにて均質化し、バッチ式殺菌法、または間熱加熱方式あるいは直接加熱方式によるＵＨＴ滅菌処理法にて滅菌し、冷却しエージングする。殺菌工程は、均質化工程の前又は後に行ってもよい。均質化工程を複数回行う場合、各回の均質化圧力は、同一であってもよく、異なってもよい。 The oil phase portion and the aqueous phase portion are heated from 50 ° C. to 85 ° C., mixed and pre-emulsified. After pre-emulsification, it is homogenized with a homogenizer, sterilized by a batch sterilization method, or a UHT sterilization method by an interthermal heating method or a direct heating method, cooled and aged. The sterilization step may be performed before or after the homogenization step. When the homogenization step is performed a plurality of times, the homogenization pressure of each time may be the same or different.
＜ホイップクリーム＞
本発明の乳化組成物は、常法によりホイップすることでホイップクリームとすることができる。
<Whipped cream>
The emulsified composition of the present invention can be made into whipped cream by whipping by a conventional method.
以下に実施例を用いて、より詳細に本発明について説明する。本実施例において、％（パーセント）による表記は、特に断らない限り質量を基準としたものである。 Hereinafter, the present invention will be described in more detail with reference to Examples. In this embodiment, the notation in% (percentage) is based on mass unless otherwise specified.
以下の実施例、比較例に用いた油脂は以下の通りである。
・パーム核分別油の低融点部のエステル交換油
パーム核油を分別により液状画分（分別収率７０％）と結晶画分（分別収率３０％）に分画し、液状画分をパーム核油の低融点部として得た。これを０.１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、ランダムエステル交換反応を行い、脱色、脱臭をすることにより得た（融点２５．３℃）。
得られたエステル交換油のトリグリセリド組成は以下のとおりであった。
Ｃ３４が５．６％、Ｃ３６が１４．３％、Ｃ３８が１４．５％、Ｃ４０が１１．８％、Ｃ４２が１９．９％、Ｃ４４が１０．５％、Ｃ４６が６．２％
・ヤシ油
ヤシ油を脱色、脱臭することにより得た（融点２５℃）。
・ヤシ油の硬化油
ヤシ油の極度硬化処理を行い、脱色、脱臭することにより得た（融点３２℃）。
・パーム核油
パーム核油を脱色、脱臭することにより得た（融点２７℃）。
・パーム核油の硬化油
パーム核油の極度硬化処理を行い、脱色、脱臭することにより得た（融点４０℃）。
・パーム分別油の中融点部
パーム分別油の中融点部を脱色、脱臭することにより得た（融点２７℃）
・パーム核分別油の低融点部
パーム核分別油の低融点部（パーム核油の液状画分（分別収率７０％））を脱色、脱臭することにより得た（融点２４℃）
・パーム油とヤシ油の混合油のエステル交換油
ヤシ油４０質量％、パーム油６０質量％の混合油を０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、ランダムエステル交換反応を行い、脱色、脱臭することにより得た（融点３４℃）。
・ヤシ油のエステル交換油
ヤシ油を０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、ランダムエステル交換反応を行い、脱色、脱臭することにより得た（融点２７℃）。
The fats and oils used in the following examples and comparative examples are as follows.
-Ester exchange oil at the low melting point of palm kernel oil Fractionation of palm kernel oil into a liquid fraction (fractionation yield 70%) and a crystal fraction (fractionation yield 30%), and the liquid fraction is palm. Obtained as the low melting point of kernel oil. This was obtained by performing a random transesterification reaction at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst to decolorize and deodorize (melting point 25.3 ° C.).
The triglyceride composition of the obtained transesterification oil was as follows.
C34 is 5.6%, C36 is 14.3%, C38 is 14.5%, C40 is 11.8%, C42 is 19.9%, C44 is 10.5%, and C46 is 6.2%.
-Coconut oil Obtained by decolorizing and deodorizing coconut oil (melting point 25 ° C).
-Hydrogenated oil of coconut oil Obtained by extremely hardening coconut oil, decolorizing and deodorizing (melting point 32 ° C).
-Palm kernel oil Obtained by decolorizing and deodorizing palm kernel oil (melting point 27 ° C).
-Hydrogenated oil of palm kernel oil Obtained by extremely hardening the palm kernel oil, decolorizing and deodorizing (melting point 40 ° C.).
-Medium melting point of palm fractionated oil Obtained by decolorizing and deodorizing the medium melting point of palm fractionated oil (melting point 27 ° C)
-Low melting point part of palm kernel fractionated oil Obtained by decolorizing and deodorizing the low melting point part of palm kernel fractionated oil (liquid fraction of palm kernel oil (fractionation yield 70%)) (melting point 24 ° C).
-Transesterification oil of a mixed oil of palm oil and palm oil A mixed oil of 40% by mass of palm oil and 60% by mass of palm oil is catalyzed by 0.12% sodium methylate, and a random transesterification reaction is carried out at 90 ° C. for 30 minutes. Was decolorized and deodorized (melting point 34 ° C.).
-Transesterification oil of coconut oil It was obtained by transesterifying coconut oil with 0.12% sodium methylate as a catalyst and performing a random transesterification reaction at 90 ° C. for 30 minutes to decolorize and deodorize (melting point 27 ° C.).
＜試験１＞乳化安定性試験
本試験では、パーム核分別油の低融点部のエステル交換油を用いることによる、ホイップクリーム用乳化組成物の乳化安定性への影響、乳化組成物を気泡することにより調製されるホイップクリームの口どけへの影響を検証した。
<Test 1> Emulsification stability test In this test, the effect of the low melting point ester exchange oil of palm kernel fractionated oil on the emulsion stability of the emulsified composition for whipped cream and the foaming of the emulsified composition. The effect of the whipped cream prepared by
（１）乳化組成物及びホイップクリームの調製
［実施例１］
パーム核分別油の低融点部のエステル交換油４０質量部に、飽和モノグリセリン脂肪酸エステル０．１質量部、不飽和モノグリセリン脂肪酸エステル０．０５質量部、蔗糖脂肪酸エステル（ＨＬＢ５）０．１５質量部、レシチン０．２３質量部を加え、油相部を調製した。
一方、水５４.３７質量部と脱脂粉乳５質量部、メタリン酸Ｎａ０．１質量部を加えた後、分散させて水相部を調製した。
油相部と水相部を混合し、６５℃で予備乳化を行い、次いで、８０ｋｇ／ｃｍ2、２０ｋｇ／ｃｍ2の圧力下で均質化した。次いで、７５℃にて加熱殺菌を行い、５℃〜１０℃まで冷却後、５℃、１晩のエージングをして、実施例のホイップクリーム用乳化組成物を得た。
このホイップクリーム用乳化組成物５００ｇに砂糖５０ｇを添加し、５．０℃に温調し、８分立てとなるまでホバートミキサーにてホイップした。８分立てホイップクリームを更に１０分立て（硬度１４０〜１６０）まで手立てした。硬度はホイップしたクリームを４５.５ｍｌ容器に入れ、ミクロペネメーター：ＲＩＧＯＳＨＡ製のＰＥＮＥＴＲＯ ＭＥＴＥＲ使用、円スイ(１ｇ)を使用し、平らにしたクリームへの円スイの針入度を測定（単位は１／１０ｍｍ）した。
(1) Preparation of emulsified composition and whipped cream [Example 1]
0.1 parts by mass of saturated monoglycerin fatty acid ester, 0.05 parts by mass of unsaturated monoglycerin fatty acid ester, 0.15 parts by mass of sucrose fatty acid ester (HLB5) in 40 parts by mass of ester exchange oil at the low melting point of palm kernel fractionated oil. Parts and 0.23 parts by mass of esterin were added to prepare an oil phase part.
On the other hand, 54.37 parts by mass of water, 5 parts by mass of skim milk powder, and 0.1 parts by mass of Na metaphosphate were added and then dispersed to prepare an aqueous phase part.
The oil and aqueous phases were mixed, pre-emulsified at 65 ° C., and then homogenized under pressures of 80 kg / cm 2 and 20 kg / cm 2. Then, it was sterilized by heating at 75 ° C., cooled to 5 ° C. to 10 ° C., and then aged at 5 ° C. overnight to obtain an emulsified composition for whipped cream of the example.
50 g of sugar was added to 500 g of this emulsified composition for whipped cream, the temperature was adjusted to 5.0 ° C., and the mixture was whipped with a hovert mixer until it stood for 8 minutes. The 8-minute whipped cream was further prepared for 10 minutes (hardness 140-160). For hardness, put the whipped cream in a 45.5 ml container, use a micropenemeter: RIGOSHA's PENETRO METER, and use a circular sui (1 g) to measure the degree of needle insertion of the circular sui into the flattened cream (unit: 1/10 mm).
［比較例１〜５］
実施例１において、パーム核分別油の低融点部のエステル交換油を、表１に示す油脂に変えて、同様の方法で乳化組成物、ホイップクリームを得た。
[Comparative Examples 1 to 5]
In Example 1, the transesterified oil at the low melting point of the palm kernel fractionated oil was changed to the oils and fats shown in Table 1, and an emulsified composition and whipped cream were obtained in the same manner.
（２）評価項目
乳化安定性
乳化安定性は、１００ｃｃビーカーに５０ｇのホイップクリーム用乳化組成物を入れた後、乳化組成物を直径４ｃｍのプロペラで、２５０ｒｐｍの条件で攪拌し、その流動性が無くなるまでに要する時間を測定した。なお、試験中、乳化組成物の品温は２０℃に保持した。
(2) Evaluation items
Emulsification stability Emulsification stability is the time required to put 50 g of the emulsified composition for whipped cream in a 100 cc beaker, stir the emulsified composition with a propeller having a diameter of 4 cm at 250 rpm, and lose its fluidity. Was measured. During the test, the product temperature of the emulsified composition was maintained at 20 ° C.
口どけの評価
専門パネラー５名により、ホイップクリーム（１０分立て）を実際に食して口溶けを評価した。表１には、５名による評点の平均値を示した。
５…非常に良好
４…良好
３…普通
２…やや悪い
１…悪い
Evaluation of melting in the mouth Five panelists specializing in melting in the mouth actually ate whipped cream (10-minute stand) and evaluated the melting in the mouth. Table 1 shows the average score of 5 people.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad
（３）結果
結果を以下の表に示す。パーム核分別油の低融点部のエステル交換油は、ホイップクリームの良好な口どけ、ホイップクリーム用乳化組成物の乳化安定性の両者に寄与することがわかる。
(3) Results The results are shown in the table below. It can be seen that the ester-exchanged oil at the low melting point of the palm kernel fractionated oil contributes to both the good melting of the whipped cream and the emulsification stability of the emulsified composition for whipped cream.
＜試験２＞油脂組成物の組成の検討
本試験では、パーム核分別油の低融点部のエステル交換油と他の油脂との組み合わせによる、ホイップクリーム用乳化組成物及びホイップクリームの性質への影響を検証した。
<Test 2> Examination of composition of fat and oil composition In this test, the effect of the combination of transesterified oil at the low melting point of palm kernel fractionated oil and other fats and oils on the properties of the emulsified composition for whipped cream and whipped cream. Was verified.
（１）乳化組成物及びホイップクリームの調製
表２に示す油脂を用い、実施例及び比較例の乳化組成物、ホイップクリームを調製した。調製方法は、実施例１について示したとおりである。
(1) Preparation of emulsified composition and whipped cream Using the fats and oils shown in Table 2, the emulsified compositions and whipped creams of Examples and Comparative Examples were prepared. The preparation method is as shown for Example 1.
（２）評価項目
前述した乳化安定性、口どけに加え、以下の項目を測定、評価した。
(2) Evaluation items In addition to the above-mentioned emulsion stability and melting in the mouth, the following items were measured and evaluated.
ホイップ時間
ホイップにかかる時間（１０分立てまでの時間）を測定した。
Whipping time The time required for whipping (time to stand for 10 minutes) was measured.
オーバーラン
ホイップ後（１０分立て）の体積増加率（％）を測定した。ただし、体積増加率は、式：（（ａ）（一定体積の水の重量−水と同体積のホイップ後のクリームの重量）／（ｂ）（水と同体積のホイップ後のクリームの重量））×１００、に従って計算した。
The volume increase rate (%) after overrun whipping (10 minutes standing) was measured. However, the volume increase rate is calculated by the formula: ((a) (weight of a certain volume of water-weight of cream after whipping of the same volume as water) / (b) (weight of cream after whipping of the same volume as water). ) × 100.
保形性
ホイップクリームを直径が３０〜４０ｍｍ、重量が５〜７ｇの範囲で、シャーレに絞り、２５℃で２時間静置した後、最初に絞った状態からの幅の広がり（ｍｍ）を測定した。
The shape-retaining whipped cream is squeezed into a petri dish with a diameter of 30 to 40 mm and a weight of 5 to 7 g, allowed to stand at 25 ° C. for 2 hours, and then the width spread (mm) from the first squeezed state is measured. bottom.
ヒートショック試験
牛乳瓶にホイップ前の乳化組成物を約１５０ｇ入れ、２５℃の恒温槽に１時間入れ、その後、５℃の恒温槽に６時間保存した。保存後、粘度を評価した。
Ｂ型粘度計…Ｎｏ.３ローター スピード３０にて５分後の粘度（ｃｐ）を測定した。
Heat shock test About 150 g of the emulsified composition before whipping was placed in a milk bottle, placed in a constant temperature bath at 25 ° C. for 1 hour, and then stored in a constant temperature bath at 5 ° C. for 6 hours. After storage, the viscosity was evaluated.
B-type viscometer ... The viscosity (cp) after 5 minutes was measured at No. 3 rotor speed 30.
融点
油脂組成物の融点を、基準油脂分析試験法（２．２．４．２−１９９６ 融点 上昇融点）に従って測定した。
Melting point The melting point of the fat and oil composition was measured according to the standard fat and oil analysis test method (2.2.4.2-1996 melting point rising melting point).
固体脂含量（ＳＦＣ）
油脂組成物の固体脂含量（ＳＦＣ）を、基準油脂分析試験法（２．２．９−２０１３ 固体脂含量（ＮＭＲ法））に従って測定した。
Solid fat content (SFC)
The solid fat content (SFC) of the fat composition was measured according to the standard fat analysis test method (2.2.9-2013 solid fat content (NMR method)).
（３）結果
結果を表２に示す。
実施例１のパーム核分別油の低融点部のエステル交換油のみを用いた乳化組成物及びホイップクリームは、良好なホイップ性（ホイップ時間、オーバーラン）、保形性、ヒートショック耐性を有していた。
一方、比較例６のパーム核分別油の低融点部のみを用いた乳化組成物及びホイップクリームは、保形性が十分でなかった。そこで、比較例６で用いたパーム核分別油の低融点部にヤシ油の硬化油を組み合わせることで（比較例７）、保形性を改善させることができた。しかしながら、その場合には、乳化安定性が低下してしまった。
これらの結果は、パーム核分別油の低融点部のエステル交換油は、ホイップクリーム用乳化組成物の主要な油脂原料として有用であることを示している。
(3) Results The results are shown in Table 2.
The emulsified composition and whip cream using only the transesterified oil at the low melting point of the palm kernel fractionated oil of Example 1 have good whipping properties (whipped time, overrun), shape retention, and heat shock resistance. Was there.
On the other hand, the emulsified composition and whipped cream using only the low melting point portion of the palm kernel fractionated oil of Comparative Example 6 did not have sufficient shape retention. Therefore, by combining the low melting point portion of the palm kernel fractionated oil used in Comparative Example 6 with the hydrogenated oil of coconut oil (Comparative Example 7), the shape retention property could be improved. However, in that case, the emulsification stability has decreased.
These results indicate that the transesterified oil at the low melting point of the palm kernel fractionated oil is useful as a main oil and fat raw material for the emulsified composition for whipped cream.
また、実施例１と実施例２〜７との比較から、パーム核分別油の低融点部のエステル交換油に、ラウリン系油脂を組み合わせることで、ホイップ性を高めることができることが分かった。
また、実施例４、７と、実施例２、３、５、６との比較から、ラウリン系油脂の中でも硬化油を用いることで、さらにホイップ性を高め、保形性を高めることができることが分かった。
また、実施例２と実施例３との比較から、ラウリン系油脂の中でも、ヤシ油の硬化油を用いることで、口どけを更に良好にすることができることが分かった。
また、実施例２と実施例５との比較から、ヤシ油の硬化油を用いる場合にパーム分別油の中融点部を組み合わせることで、ホイップ性を良好にすることができることがわかった。また、実施例５、６に示すように、ヤシ油の硬化油を一定以上入れる場合にパーム分別油の中融点部を組み合わせることで、ホイップ性を良好にし、口どけも良好とすることができることがわかった。
Further, from the comparison between Example 1 and Examples 2 to 7, it was found that the whipping property can be enhanced by combining the transesterified oil at the low melting point of the palm kernel fractionated oil with the lauric oil.
Further, from the comparison between Examples 4 and 7 and Examples 2, 3, 5 and 6, it is possible to further improve the whipping property and the shape retention property by using the hydrogenated oil among the lauric oils and fats. Do you get it.
Further, from the comparison between Example 2 and Example 3, it was found that among the lauric oils and fats, the use of hydrogenated coconut oil can further improve the melting in the mouth.
Further, from the comparison between Example 2 and Example 5, it was found that the whipping property can be improved by combining the middle melting point portion of the palm fractionated oil when the hydrogenated coconut oil is used. Further, as shown in Examples 5 and 6, when the hydrogenated oil of coconut oil is added in a certain amount or more, the whipping property can be improved and the melting in the mouth can be improved by combining the middle melting points of the palm fractionated oil. I understood.
本発明は、ホイップクリーム用乳化組成物の製造に利用できる。
The present invention can be used for producing an emulsified composition for whipped cream.
Claims (7)
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| JPS6019448A (en) * | 1983-07-14 | 1985-01-31 | Fuji Oil Co Ltd | Preparation of fat and oil composition for confectionery |
| JP2689816B2 (en) * | 1991-12-18 | 1997-12-10 | 不二製油株式会社 | Oils and fats for creams and low oil creams using them |
| JP3010037B1 (en) * | 1998-07-28 | 2000-02-14 | 花王株式会社 | Foamable oil-in-water emulsion |
| WO2009025123A1 (en) * | 2007-08-22 | 2009-02-26 | Fuji Oil Company, Limited | Fat composition for foaming cream and foaming cream |
| JP5252997B2 (en) * | 2008-05-30 | 2013-07-31 | 太陽油脂株式会社 | Oil-in-water emulsified oil / fat composition for whipped cream |
| CN102137595B (en) * | 2008-09-02 | 2016-03-23 | 日清奥利友集团株式会社 | Fat or oil composition and plastic fat composition |
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| JP6152006B2 (en) * | 2013-07-31 | 2017-06-21 | ミヨシ油脂株式会社 | Foamable oil-in-water emulsion composition and whipped cream |
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| JP6588728B2 (en) * | 2015-04-28 | 2019-10-09 | 株式会社カネカ | Foamable oil-in-water emulsion and whipped cream |
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