JPS5854850B2 - Cream composition and oil and fat composition suitable for its production - Google Patents

Description

Detailed Description of the Invention The present invention relates to a creamy foamable oil-in-water emulsified fat, a method for producing the same, an oil and fat composition for producing the emulsified fat, and a method for producing the same. The present invention relates to a cream-like foamable emulsified fat that has good workability in mechanical foaming and extremely excellent shape retention after foaming, an oil and fat composition for producing the emulsified fat, and a method for producing the same.

In recent years, as eating habits have become more Westernized, the production of Western confectionery has increased significantly, and the production volume has tripled over the past 10 years.

Fresh cream was originally used as a topping and filling material for these Western confectioneries, but due to the lack of domestic dairy resources and the resulting rise in prices, fresh cream, although excellent in flavor, When foaming, the mechanical aptitude is insufficient and the width of the foaming end point is narrow, which often results in failure. In addition, foaming requires skill, and the cream after foaming has poor shape retention and is sensitive to changes in temperature and In recent years, due to the drawbacks such as vibration during transportation causing the mold to warp and reducing the product value, and loss of bubbles and yellowing due to defoaming,
Filled cream made from fresh cream and animal and vegetable oils, fat-free milk solids, emulsifiers, stabilizers, etc. can be mixed and used, or the filled cream itself as described above can be used as a substitute for fresh cream, and it can also be used in combination with fresh cream. Compound cream is manufactured from the above-mentioned raw materials to replace fresh cream.

However, at present, many of these filled creams or compound creams do not necessarily have sufficient suitability as raw materials for Western confectionery.

Roughly speaking, the physical properties required of creams as raw materials for confectionery are as follows.

First of all, when producing a cream composition from fats and oils, non-fat milk solids, emulsifiers, etc., the process of pre-emulsification, high-pressure homogenization, cooling, etc. is stabilized despite fluctuations in various conditions. A creamy composition of the same quality can be produced;
Second, the produced creamy composition, whether mixed with fresh cream or pre-mixed with fresh cream, is susceptible to quality fluctuations in fresh cream (seasonal fluctuations and fluctuations between new and old products). Despite this, it is necessary to absorb these quality fluctuations and always maintain a constant quality. Thirdly, the manufactured cream composition is susceptible to thickening and viscosity due to indoor and outdoor temperature changes during storage and transportation, vibrations caused by transportation, etc. There is no solidification, and the physical properties during foaming are almost always constant.Fourthly, when foaming is used, the foaming time is constant until the optimal foaming state is reached, and the foaming time is set at an appropriate point at the end of foaming. It has a wide width, and the overrun is moderate and constant, and the foam has sufficient firmness and stickiness, making it easy to decorate with artificial flowers (decoration). Artificial flowers can be made smoothly and uniformly without becoming dry, and the foam has sufficient hardness even when applied or sandwiched, and does not defoam.Fifth, the artificial flowers can be kept on the cake for several days. , It has good shape retention so that it can maintain its original state and does not cause whey separation (leakage or bleeding). Sixth, the surface is smooth and has an appropriate gloss, and it can be used for a long time. Seventh, it must have a good flavor, with almost no difference from fresh cream, and the texture in the mouth must be equal to or better than fresh cream. .

A wide variety of cream compositions have been proposed so far, some of which are already commercially available, but when we examine these, we find that the cream compositions described above meet the requirements. Among the various physical properties, although some of them are satisfied, most of them are inferior in some of the physical properties. There is no end to things like that.

The object of the present invention is to improve the conventional cream compositions as described above and to provide a cream composition that satisfies all the physical properties required of a cream composition.

That is, the present invention relates to a cream composition and an oil/fat composition suitable for producing the same, and the oil/fat composition of the present invention comprises (4) a glycerin fatty acid ester having an iodine value of 20 to 60, and (2) a propylene glycol fatty acid ester. 0 phospholipid and 0 sorbitan saturated fatty acid ester or its 50
Sucrose fatty acid ester with HLB7-16 in an amount less than the weight (however, the amount of sucrose fatty acid ester is determined by formula Y
= ShaX (However, 2 is the HLB of the sucrose fatty acid ester used, x is the weight of the sucrose fatty acid ester used,
y is the converted amount), and the same applies hereinafter.

), the total amount of the emulsifier is 1.0 to 2.2% by weight relative to the oil and fat, and the total amount of (4) and (2) is the total amount of the emulsifier. (C) and the total amount of plow is 93-55% by weight relative to the total amount of emulsifier, and (B)
) is 0.1 to 2.5.0 and the ratio of O is (where a is the ratio of the amount of sucrose fatty acid ester to the amount of 0 expressed as excellent), and the present invention The creamy composition contains (4) a glycerin fatty acid ester having an iodine value of 20 to 60, (B) a propylene glycol fatty acid ester (0 phospholipid and 0 sorbitan saturated fatty acid ester, or an amount less than 50% by weight of HLB).
7 to 16 sucrose fatty acid ester [However, the amount of sucrose fatty acid ester is determined by the formula y-King X (where 2 is the HLBs of the sucrose fatty acid ester used, x is the weight of the sucrose fatty acid ester used, and y is the conversion The same applies hereafter.

An oil-in-water emulsified fat containing an emulsifier consisting of an emulsifier, oil, water, and non-fat milk solids, in which the fat is 40 to 55% by weight relative to the whole, and the water is 40 to 55% by weight relative to the whole. By weight, the non-fat milk solids content is 3 to 6 weight based on the total weight. The total amount of the emulsifier is 1.0 to 2.2 weight φ based on fat and oil.
) and (B) is 7 to 45% of the total amount of emulsifier.
Weight φ, the total amount of (C) and 0 is 93 to 55% by weight with respect to the total amount of emulsifier, and the ratio of (4) to (2) is 0.1 to 2.5.0 (C ) (where a is 0) is the ratio of the amount of sucrose fatty acid ester to the amount of 0.

The oils and fats that can be used in the present invention include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, and those obtained by subjecting these to various chemical and/or physical treatments at 10°C. The SFI characteristic value of is 25~
51, with an elevated melting point of 25-38°C.

Such oils and fats include, for example, soybean oil, cottonseed oil, corn oil,
Examples include various animal and vegetable oils such as sunflower oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil, milk fat, lard, fish oil, and whale oil, as well as their hydrogenated oils, fractionated oils, and transesterified oils.

Among these, particularly preferred are hydrogenated liquid vegetable oils such as hydrogenated cottonseed oil, hydrogenated kapok oil, hydrogenated rapeseed oil, hydrogenated soybean oil, hydrogenated corn oil, and hydrogenated sunflower oil, or hydrogenated palm oil or its fractionated oil. One or more types of oil (i
) and lauric oil such as coconut oil, palm kernel oil, or one or more of these hydrogenated oils (11) and/or soybean oil,
Cottonseed oil, kapok oil, corn oil, rice bran oil, sunflower oil 1. An oil and fat composition (1) obtained by mixing one or more (iii) of oils and fats that are liquid at 0°C, such as rapeseed oil and safflower oil.
Alternatively, an oil or fat composition (II) obtained by transesterifying the above oil or fat composition, or a mixture of the above oil or fat (iii) or/and palm oil and/or fractionated oil of palm oil and the above oil or fat (It). Oil and fat compositions (e) or oil and fat compositions (■) obtained by post-partial curing.

An oil composition obtained by transesterifying (II) and/or (2) with tributyrin, or a mixture of two or more oil and fat compositions (I), (It), ([0, (V)+7)] Oil and fat composition (7) and the like.

Note that it is permissible to use animal fats such as beef tallow, lard, fish oil, whale oil, and milk fat, or their hydrogenated oils, as a substitute for the above-mentioned fats and oils (i), although they are slightly inferior to fats and oils (1) in terms of flavor.

The solid fat content index (SFI) of the fats and oils used in the present invention must be within a certain range in order to obtain a creamy composition that melts in the mouth and has almost no difference in flavor from fresh cream. The range is shown in Table 1.

Further, the amount of fat used in the present invention is 40 to 55 φ, preferably 43 to 51 φ in the creamy oil and fat composition.

If it is less than 40φ, a cream composition with sufficient shape retention cannot be obtained, and if it exceeds 35%, the viscosity of the cream composition will become too high and the viscosity will increase due to oral use or vibration during transportation. , and when whipped, only a foam with low overrun can be obtained.

In the present invention, it is essential to use phospholipids, sorbitan saturated fatty acid esters, glycerin fatty acid esters, and propylene glycol fatty acid esters as emulsifiers,
Sucrose fatty acid esters can also be used if desired.

The phospholipids used in the present invention include, for example, phosphatidylcholine, phosphatylethanolamine, inositol phosphatide, phosphatidylserine, etc.
These are usually contained in commercially available soybean lecithin, egg yolk lecithin, egg yolk, buttermilk, etc., and these may be used as a source of phospholipids.

The propylene glycol fatty acid ester is a partial ester of propylene glycol and a saturated and/or unsaturated fatty acid having 14 to 22 carbon atoms, preferably having a monoester content of 70 or more.

Mata, glycerin fatty acid esters with an iodine value of 20 to 60 are glycerin and saturated and/or
or unsaturated fatty acids, preferably having 16 to 1 carbon atoms
It is a partial ester with 8 fatty acids, and its main component is monoester.

In addition, sorbitan saturated fatty acid ester has 1 carbon atom.
The main component is a monoester of 4 to 22 saturated fatty acids or a mixture of them and a small amount of unsaturated fatty acid, sorbitan or a mixture containing sorbitan and sorbitol, and a polyester such as di- or triester. It contains.

Particularly preferred among these are those in which the saturated fatty acid content in the bound fatty acids is 80% by weight and the monoester content is 50% by weight.

Furthermore, the sucrose fatty acid ester used in the present invention is a mixture of sucrose and a saturated and/or unsaturated fatty acid having 14 to 22 carbon atoms and a polyester.

Among these, those having an HLB of 7 to 16 are particularly preferred, and since the particularly effective component in the present invention is a monoester component, a sucrose fatty acid ester with a low HLB, that is, a low monoester content, is preferred. It is necessary to increase the amount of addition.

The saturated fatty acids constituting the various emulsifiers mentioned above include, for example, myristic acid, palmitic acid, stearic acid,
Examples of unsaturated fatty acids include lauric acid, arachidic acid, etc., and among these, palmitic acid and stearic acid are particularly preferred. Examples of unsaturated fatty acids include oleic acid, seamarinic acid, linoleic acid, elaidic acid, and liluic acid. Among these, particularly preferred are These are oleic acid and seamarinic acid.

In the compositions of the invention, the amount of each emulsifier is important.

First, regarding the amounts of glycerin fatty acid ester and propylene glycol fatty acid ester, these amounts are closely related to the iodine value of the glycerin fatty acid ester.

The present inventors investigated the relationship between the total amount of the above two types of emulsifiers, the iodine value of the glycerin fatty acid ester, and the physical properties of the obtained creamy composition, and found that the total amount of the glycerin fatty acid ester and propylene glycol fatty acid ester is 7 to 45φ, preferably 10 to 45, based on the total amount of emulsifier.
It has been found that the iodine value of the glycerin fatty acid ester must be in the range of 20 to 60, preferably 30 to 50.

If the total amount of propylene glycol fatty acid ester and glycerin fatty acid ester exceeds 45φ with respect to the total amount of emulsifier, the viscosity of the cream composition will become high, the overrun will be slightly high, the shape retention will be weak, and the so-called Only a foam that is prone to return phenomenon (loss of shape retention) can be obtained, and if it is less than γφ, the overrun will be too low and the shape retention of the foam will be extremely deteriorated.

In addition, if the iodine value of the glycerin fatty acid ester is less than 20, the overrun of the cream composition will be too high and the shape retention will be poor.On the other hand, if the iodine number exceeds 60, the shape retention will be good but the overrun is too low to be of practical use.

Furthermore, the relative proportions of the amounts of the two types of emulsifiers, ie, propylene glycol fatty acid ester and glycerin fatty acid ester, are also very important.

The present inventors have conducted various experiments and studied the relative proportions of these two types of emulsifiers, and found that the ratio of glycerin fatty acid ester to propylene glycol fatty acid ester is 0.1 to 2.5, preferably 0.1. It has been found that a cream composition with good physical properties cannot be obtained unless the ratio is within the range of 1 to 1.

If this ratio is less than 0.1, the viscosity of the creamy composition obtained is low, but the foamed product obtained by foaming the same has poor shape retention, and the foamed creamy composition On the other hand, if it exceeds 2.5, the viscosity of the cream composition increases, and oral viscosity increases or solidification occurs, resulting in a product with significantly reduced commercial value. .

Furthermore, in the present invention, the relative ratio of the amounts of the two types of emulsifiers, sorbitan saturated fatty acid ester and phospholipid, is also important.

The present inventors conducted various experiments and investigated this issue, and found that the ratio of the amount of phospholipid to sorbitan fatty acid ester must be within the range of 0.5 to 2.5, preferably 0.7 to 1.9. It has been found that a cream composition with excellent physical properties cannot be obtained.

In the composition of the present invention, less than 50 times the amount of sorbitan fatty acid ester may be replaced with sucrose fatty acid ester.

Such sucrose fatty acid esters include HLB7 to HLB1.
Up to 6 sucrose fatty acid esters may be used, and the amount of sucrose fatty acid ester is determined by the formula: y-combination The amount to be added should be determined by converting the amount (converted amount).

In other words, when using HLB7, HLBII
Using about 1.57 times the amount of sucrose fatty acid ester,
When using LB16, it is sufficient to use about 0.69 times the amount of sucrose fatty acid ester of HLBII.

In the composition of the present invention, when an amount 50% by weight or less of the sorbitan fatty acid ester is replaced with a sucrose fatty acid ester, the total amount of the amount of the sucrose fatty acid ester converted using the above formula and the sorbitan saturated fatty acid ester is used. The ratio of phospholipids to must be within the range.

If the ratio of phospholipid to sorbitan fatty acid ester or its 50% by weight or smaller amount replaced with sucrose fatty acid ester is higher than the upper limit of the above range, the viscosity increases significantly and tends to cause thickening and solidification. If it is lower than the lower limit of the above range, the viscosity will be low, but the foam will have poor shape retention, and water will easily separate, so it is preferable.

In the composition of the present invention, a part of the sorbitan saturated fatty acid ester can be replaced with a sucrose fatty acid ester, but when these substitutions are not made and only the sorbitan saturated fatty acid ester is used, various effects are exhibited as described below, and in particular, preferable.

That is, conventionally, when producing a cream composition,
In order to maintain a stable emulsified state, it has been customary to use hydrophilic emulsifiers such as high HLB sucrose fatty acid esters, polyglycerol fatty acid esters, and polyoxyethylene sorbicun fatty acid esters.

However, all of these hydrophilic surfactants are poorly soluble in fats and oils, and it has been extremely difficult to uniformly disperse or solubilize high HLB sucrose fatty acid esters, which are most commonly used, in fats and oils.

Therefore, when producing an oil or fat composition for producing a creamy composition, such an emulsifier is forcibly suspended and dispersed in oil or fat.
Products have been produced by rapid cooling and plasticization, but these often produce precipitates during the heating and melting process of the oil and fat composition during the production of cream compositions, disrupting the balance of emulsifiers and causing fluctuations in the quality and physical properties of cream compositions. It was causing this.

However, if a relatively strong lipophilic substance such as sorbitan saturated fatty acid ester is used, it can be easily dissolved or dispersed in fats and oils, and the above-mentioned disadvantages do not occur, and there is very little variation in quality. It is possible to obtain a cream-like composition, and there is no longer a need for strict process control, especially temperature control, etc., during the production of cream-like compositions, contributing to the simplification of processes for cream manufacturers. be.

In addition, there are a wide variety of physical properties that cream manufacturers desire for oil and fat compositions for producing creamy compositions, and among them, when a product with particularly excellent shape retention is desired, the present invention, which does not contain sucrose fatty acid ester, is preferred. The compositions are suitable and preferred.

In addition, the total amount of emulsifier (however, the amount of sucrose fatty acid ester is calculated using the amount converted using the above conversion formula) must be 1.0 to 2.2% based on fats and oils. .

If this amount is less than 1.0%, the overrun of the cream composition will be too low, and only a foam with weak shape retention will be obtained; if it exceeds 2.2%, the cream composition will be too low. This is undesirable because the viscosity of the product becomes too high, the foaming properties become poor, and the emulsifier adversely affects the flavor of the creamy composition.

The creamy composition of the present invention contains non-fat milk solids.

The non-fat milk solid content refers to milk solid content excluding fat content, and is mainly composed of milk protein.

Sources of non-fat milk solids include, for example, animal milk such as cow's milk, skim milk, skim milk powder, skim condensed milk, frozen concentrated skim milk, buttermilk, powdered bac-milk, powdered whey, condensed milk, powdered milk, cream sodium caseinate. Various dairy products such as , casein, etc. can be used.

The amount of non-fat milk solids in the cream composition of the present invention is preferably 3 to 6 parts, particularly 4.5 to 5.5 parts, based on the whole.
The amount of water is 40 to 55 cups for the whole.

The composition of the present invention can also contain various additives such as coloring agents, flavoring agents, seasonings, and thickening agents.

In particular, when using skim milk as a source of non-fat milk solids in cream compositions, it is desirable to add phosphates, and by including such additives, products of better quality can be obtained. It can be done.

The method for producing the composition of the present invention is as follows.

First, the oil and fat composition of the present invention is prepared by melting raw oil and fat, adding an emulsifier thereto, mixing and stirring to dissolve or disperse the emulsifier in the oil, and then passing through a quenching plasticizing device used, for example, in the production of shortening. It can be manufactured by at least quenching and plasticizing.

In this case, among emulsifiers that are difficult to disperse in fats and oils, a small amount of fats and oils is melted in advance and uniformly dispersed in the presence of the other emulsifiers used in the present invention. An oil and fat composition of higher quality can be produced by adding it to a molten mixture, followed by mixing, stirring, and quenching and plasticizing.

For example, when using a sucrose fatty acid ester with a high HLB, it is difficult to disperse in fats and oils, so add about three times the amount of fats and oils such as coconut oil melted at as low a temperature as possible, and then add lecithin. and mix and stir.
This is further heated and added to the remaining melted fat and oil, and then glycerin fatty acid ester, propylene glycol fatty acid ester, and Sorbikun saturated fatty acid ester are added, mixed and stirred, and then rapidly cooled and plasticized to produce excellent quality. An oil and fat composition can be obtained.

The creamy composition of the present invention can be prepared by melting the oil composition produced as described above and then mixing it with an aqueous phase containing non-fat milk solids, or by heating and melting the raw material oil. Adding some or all of the emulsifier or no emulsifier to the oil phase and the aqueous phase containing non-fat milk solids prepared with some or all of the emulsifier or no emulsifier added. are mixed to form an oil-in-water emulsion, which is then homogenized, for example, through a high-pressure homogenizer while maintaining it at a temperature of, for example, 50 to 70 °C. It can be manufactured by chemical treatment.

The creamy composition thus produced is further sterilized batchwise or continuously using indirect heating or direct heating sterilization means, and packaged aseptically to make it a product suitable for distribution and storage. Of course it is also possible.

The cream composition of the present invention has stable quality regardless of fluctuations in various conditions during the manufacturing process, and is suitable for combination with fresh cream either during the manufacturing process or after manufacturing. Moreover, it absorbs the quality fluctuations of fresh cream and maintains a constant quality, and does not thicken or solidify due to temperature changes indoors or outdoors during storage or transportation, or vibrations caused by transportation, and does not thicken or solidify when foamed. The physical properties of the foam are always stable, the time to reach the optimal foaming state is constant, the end point of foaming has an appropriate width, and the overrun is moderate and constant. It has sufficient elasticity and stickiness, does not easily defoam, does not get loose over time, allows you to create artificial flowers smoothly and uniformly, has excellent shape retention, does not cause whey separation, and has a smooth appearance. It is glossy, does not change over time, has a good flavor and melts in the mouth, is equivalent to or better than fresh cream, and has well-balanced physical properties from various viewpoints as a cream-like composition. It is excellent.

Example 1 70 parts by weight of hydrogenated soybean oil with an elevated melting point of 34°C (hereinafter simply referred to as parts).

), 18.2 parts by weight of white soybean oil, and 10 parts of coconut oil.
When heated to ℃ and melted and mixed, the fat and oil content rose to a melting point of 26.3℃,
SFI characteristic value at 10'C: 36.2) To this was added 0.9 parts of commercially available soybean lecithin (acetone insoluble content: 60 g), HLB: 4.
5 sorbitan saturated fatty acid ester 0945 parts, HLB
3.4 propylene glycol saturated fatty acid ester 0.
315 parts, iodine value 40 monoglyceride 0.135
of the emulsifier and mix it with a Saga-type stirrer at 70°C until the emulsifier is sufficient.
Stir until dissolved or dispersed.

This mixture is then rapidly cooled and plasticized through a votator,
An oil and fat composition was obtained.

Example 2 47 parts of the oil and fat composition obtained in Example 1 and 0 sodium metaphosphate
．． 53 parts of skim milk to which Part 2 has been added were each heated to 60°C, and both were mixed and stirred at 75°C for 15 minutes, then homogenized with 1 L of 9/Cr to a homogenizing pressure of 60', and heated to 90°C using a plate-type sterilization cooler. Sterilize for 2 minutes at
A cream composition was obtained by aging in a refrigerator at .degree. C. for 24 hours.

When 500 rI'Ll of this creamy composition was foamed with an electric whisk at 900 revolutions per minute, the optimal foaming state was reached in 4 minutes.
After being left for 20 hours, the texture (tissue) and shape retention were both good.

The viscosity of this cream composition was 120 centipoise as measured using a stick-on viscometer, and the viscosity after 10 days was 140 centipoise, which was good with almost no oral thickening observed.

The detailed physical property test results are shown in Table 2. Example 3 A cream composition was produced in the same manner as in Example 2 using the oil and fat composition obtained in Example 1, but after homogenization, 47 parts of oil was added to 70 parts of the homogenized composition. 30 parts of fresh cream was added thereto, heated to 75°C, and sent to a plate-type sterilization cooler. Thereafter, the same procedure as in Example 2 was carried out to obtain a cream composition.

This cream composition has a viscosity of 100 centipoise, 10
After a few days, the viscosity was 120 centipoise, and the increase in oral viscosity was very small.Also, when foaming was carried out in the same manner as in Example 2, the optimal foaming state was reached in 3 minutes and 20 seconds, and this was used as an artificial flower as a thank-you note. Although it was left at 20°C for 20 hours, it had excellent texture and shape retention, and no moisture separation was observed.

Example 4 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C and 18 parts of soybean white squeezed oil.
2 parts of coconut oil and 10 parts of coconut oil are heated to 70°C, mixed, and the melting point of the oil increases to 26.3°C. SFI characteristic value of 110°C is 36.
2), Soybean lecithin (60% acetone insoluble content)
0.81 part, 0.36 part of sorbitan saturated fatty acid ester, 0.44 part of propylene glycol fatty acid ester, and 0.19 part of monoglyceride with an iodine value of 40 were added.
The mixture was mixed and dissolved at °C, and then rapidly cooled and plasticized in the same manner as in Example 1 to obtain an oil and fat composition.

A cream composition was produced in the same manner as in Example 2.

As shown in Table 2, the resulting creamy composition was of very good quality.

Example 5 70 parts of hydrogenated soybean oil with an increased melting point of 34°C, 18 parts of soybean white squeezed oil.
2 parts of coconut oil and 10 parts of coconut oil were heated and mixed at 65°C, the melting point of the fat and oil increased to 26.3°C, and the SFI characteristic value at 10°C was 36.2).
Add this to commercially available soy lecithin (acetone insoluble content: about 60 parts)
Add 0.9 parts, 0.315 parts of propylene glycol saturated fatty acid ester with HLB 3.4, 0.135 parts of glycerin fatty acid ester with iodine value 40, and 0.37 parts of sorbitan saturated fatty acid ester with HL B 4.5, and add enough. An oil phase was prepared by mixing and dissolving.

On the other hand, 112 parts of skim milk and 0.2 parts of sodium hexametaphosphate
12 parts and 0.08 part of sucrose fatty acid ester of HLBII were dissolved to prepare an aqueous phase, and this was mixed with the above oil phase.
The mixture was heated and stirred at 0°C for 15 minutes.

Thereafter, the mixture was homogenized using a homogenizer at a homogenization pressure of 60 ky/ffl, further sterilized at 70°C for 15 minutes, rapidly cooled to 10°C, and aged in a refrigerator at 50°C for 24 hours to obtain a creamy composition. .

This product had good viscosity, and when foamed in the same manner as in Example 1, a foamed product with moderate overrun and good texture was obtained.

Example 6 70 parts of hydrogenated soybean oil with an increased melting point of 34°C and 18 parts of soybean white squeezed oil.
2 parts and 10 parts of coconut oil were heated to 70°C and mixed, the melting point of the fat and oil increased to 26.3°C, and the SFI characteristic value at 10°C was 36.2.
), contains soybean lecithin (approximately 60% acetone insoluble content)
0.81 part, 0.36 part of sorbitan saturated fatty acid ester, 0.44 part of propylene glycol fatty acid ester, and 0.19 part of monoglyceride with an iodine value of 40 were added.
An oil phase was prepared by mixing and dissolving at °C.

Separately, 2.3 parts of sodium meclinate was dissolved in 110 parts of skim milk to prepare an aqueous phase, and this was mixed with the above oil phase for 15 minutes at 75°C.
Mix and stir for a minute, homogeneous pressure 60kg/Cr? Homogenize with L, sterilize at 85℃ for 3 minutes with a plate type sterilizer cooler, and then
The mixture was rapidly cooled to 0°C and aged in a refrigerator at 5°C for 24 hours to obtain a cream composition.

The obtained creamy composition had good viscosity and almost no oral thickening, and when foamed, it gave a foamed product of excellent quality.

Example 7 Sucrose fatty acid ester (HLB 11 ) 0. After dispersing the Os part in 1 part of molten coconut oil at 35°C, 0.9 part of soybean lecithin (approximately 60% insoluble in acetone) was added and thoroughly stirred and mixed.

This mixture was then held at 70°C for 10 to 20 minutes, and a mixture of 70 parts of hydrogenated soybean oil (rising melting point 34°C), 18.2 parts of white soybean oil, and 9 parts of coconut oil (excluding fats and oils) was mixed. (rising melting point 26.4℃, SFI characteristic value at 10℃ 36.0)
In addition, propylene glycol with HLB 3.4 0
．． After adding 315 parts, 0.135 parts of glycerin fatty acid ester with an iodine value of 40, and 0.37 parts of sorbitan saturated fatty acid ester with an HLB of 4.5, and thoroughly mixing and stirring,
The mixture was rapidly cooled and plasticized through a votator to obtain an oil and fat composition.

Using this, a cream composition was produced in the same manner as in Example 2. The cream composition obtained was of very excellent quality as shown in Table 2.

Comparative Example 1 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 10 parts of coconut oil, 17 parts of white soybean oil, 1.5 parts of soybean lecithin, 0.75 parts of sorbitan saturated fatty acid ester, 0.525 parts of propylene glycol fatty acid ester An oil and fat composition was produced in the same manner as in Example 1 using 0.225 parts of glycerin fatty acid ester having an iodine value of 40.

A cream composition was produced using this composition in the same manner as in Example 2, but the resulting cream composition had a very high viscosity of 500 centipoise, and after being left at 5°C for 10 days, The viscosity is also ioo.

It rose to a very high centipoise.

Moreover, the foam obtained by foaming this had a very low overrun and could not be put to practical use.

Comparative Example 2 70 parts of hydrogenated soybean oil with an increased melting point of 34°C, 19 parts of soybean white squeezed oil
1 part, coconut oil 10 parts, soybean lecithin 0.5 part, sorbitan saturated fatty acid ester 0.25 part, propylene glycol fatty acid ester O-175M, glycerine saturated fatty acid ester with an iodine value of 40 0.075 part. An oil and fat composition was produced in the same manner as in Example 1.

A cream composition was produced using this composition in the same manner as in Example 2, but the resulting cream composition was unstable in emulsification, thickened orally, and was foamed. The resulting foam had poor shape retention and syneresis occurred over time, making it unsuitable for practical use.

Comparative Example 3 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 18 parts of soybean liquid oil.
2 parts, 10 parts of coconut oil, 1.26 parts of soybean lecithin, 0.18 parts of sorbitan saturated fatty acid esters, 0.252 parts of boulopylene glycol fatty acid esters, and 0.108 parts of unsaturated fatty acid monoglycerides with an iodine value of 40 or higher. An oil and fat composition was produced in the same manner as in Example 1.

A cream composition was produced using this in the same manner as in Example 2, but the viscosity was high and the oral viscosity increased significantly, making it difficult to put it to practical use.

Further, although the foam had good shape retention, overrun was low and it was difficult to put it to practical use.

Comparative Example 4 70 parts of hydrogenated soybean oil with an increased melting point of 34°C, 18 parts of soybean white squeezed oil.
using 2 parts, 10 parts of coconut oil, 0.54 part of soybean lecithin, 0.36 part of sorbitan saturated fatty acid ester, 0.63 part of propylene glycol fatty acid ester, and 0.27 part of glycerine saturated fatty acid ester with an iodine value of 40. An oil and fat composition was produced in the same manner as in Example 1.

Using this, a creamy composition was produced in the same manner as in Example 2, but when the resulting composition was foamed, it showed poor shape retention over time and a very poor quality product with syneresis. Only bad foam was obtained.

Comparative Example 5 70 parts of hydrogenated soybean oil with an increased melting point of 34°C, 18 parts of soybean white squeezed oil.
2 parts, coconut oil 10 parts, lecithin 0.54 part, sorbitan saturated fatty acid ester 0.9 part, propylene glycol fatty acid ester 0.252 part, glycerine saturated fatty acid ester with an iodine value of 40 o, ios parts. Example 1
An oil and fat composition was produced in the same manner as in Example 2, and then a cream composition was produced in the same manner as in Example 2 using this composition.

Although the cream composition was good in terms of viscosity, the foam obtained by foaming had poor shape retention over time and separation of water, and was of extremely poor quality.

Comparative Example 6 An oil and fat composition was produced in exactly the same manner as in Example 1, except that the amount of propylene glycol fatty acid ester was 0.09 part and the amount of glycerine saturated fatty acid ester with an iodine value of 4.0 was 0.36 parts. A cream composition was produced in the same manner as in Example 2 using this composition.

The resulting creamy composition had a high viscosity, and the foamed product had too low an overrun, making it difficult to put it to practical use.

Comparative Example 7 An oil and fat composition was produced in exactly the same manner as in Example 1, except that the amount of propylene glycol fatty acid ester was 0.43 parts, and the amount of glycerine saturated fatty acid ester with an iodine value of 40 was 0.02 parts. A cream composition was produced in the same manner as in Example 2 using this composition.

The resulting foamed cream composition had poor shape retention, and when made into artificial flowers, sag and syneresis were observed, making it impractical for practical use.

(5) Shape retention: A-Good AB-Slightly good B-Poor
Not practical (6) Texture: Evaluate the structure of the foam using the above evaluation criteria (7) Shape retention over time: Shape retention after being left at 20°C for 20 hours (8) Syneresis: After foaming, squeezing (9) Vibration resistance: Take 60ml of sample in a 100ml beaker and heat it to 20°C for 20 hours. After leaving it for a while, 170r,
Time taken to plasticize by propeller stirring of p, m.

Claims (1)

[Claims] SFI characteristic value at 110°C is 25-51 and rising melting point is 2.
Fats and oils at 5 to 38°C, (4) glycerin fatty acid ester with an iodine value of 20 to 60, (B) propylene glycol fatty acid ester, (C) phosphoric acid and 0 sorbitan saturated fatty acid ester, or an amount less than 50% by weight, HLB7.
~16 sucrose fatty acid ester [However, the amount of sucrose fatty acid ester is determined by the formula y-containing Calculated using the amount converted by the amount), the same applies hereinafter. ), and the total amount of the emulsifier is 1.0 to 2.2% by weight based on the fat and oil, (4
) and (B) is 7 to 45% of the total amount of emulsifier.
Weight ratio, the total amount of (C) and (D) is 93 to 55 weight units with respect to the total amount of emulsifier, and (4) with respect to (B)
An oil or fat composition in which the ratio of (C) to (C) is 0.1 to 2.5.0 (where a is the ratio of the amount of sucrose fatty acid ester to the amount of 0). 2 The SFI characteristic value at 10℃ is 25-51 and the rising melting point is 2.
Fats and oils at 5 to 38°C, (4) glycerin fatty acid esters with an iodine value of 20 to 60, (B) propylene glycol fatty acid esters, 0 phospholipids, and 0 sorbitan saturated fatty acid esters, or an amount less than 50% by weight, HLB 7 to 1.
6 sucrose fatty acid ester [However, the amount of sucrose fatty acid ester is expressed by the formula y-11X (however, the king is the HLB of the sucrose fatty acid ester used, x is the weight of the sucrose fatty acid ester used, and y is the converted amount. ), the same applies hereinafter. ] is an oil-in-water emulsified fat containing an emulsifier consisting of a substituted emulsifier, water, and non-fat milk solids, with an oil content of 40 to 55% by weight and a water content of 40 to 55% by weight based on the total content. 55 weight φ, non-fat milk solids content is 3-6 weight line with respect to the whole weight line Total amount of emulsifier is 1.0-2.2 weight φ with respect to fats and oils, (4
) and (B) is 7 to 45% of the total amount of emulsifier.
Weight ratio, the total amount of C) and (2) is 93 to 55 weight ratio to the total amount of emulsifier, and (4) to (I3)
A cream composition in which the ratio of 0 to O11-2.50 is (where a is the ratio of the amount of sucrose fatty acid ester to the amount of 0 expressed by a diagonal).