JPH0722491B2 - Aerated oily food composition - Google Patents
Aerated oily food compositionInfo
- Publication number
- JPH0722491B2 JPH0722491B2 JP61289518A JP28951886A JPH0722491B2 JP H0722491 B2 JPH0722491 B2 JP H0722491B2 JP 61289518 A JP61289518 A JP 61289518A JP 28951886 A JP28951886 A JP 28951886A JP H0722491 B2 JPH0722491 B2 JP H0722491B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- component
- food composition
- aerated
- oily
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、含気油性食品組成物、詳しくは、細かい気泡
を有してソフトな食感をもち、且つ室温での保型性、清
涼感に富んだ口どけ及びすぐれた風味を有する、ビスケ
ット、半生菓子、パン等のフィリング用、サンド用の含
気油性食品組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a gas-oil-containing food composition, more specifically, it has fine air bubbles and has a soft texture, and retains its shape and coolness at room temperature. TECHNICAL FIELD The present invention relates to an oil-containing oily food composition for filling biscuits, semi-raw confectioneries, bread and the like, which has a rich mouthfeel and an excellent flavor, and for sandwiches.
プラリネチョコレートやそのセンタークリーム、ビスケ
ットのサンドクリーム、半生菓子のサンドクリーム、チ
ョコレート菓子のフィリングクリーム等はいずれも清涼
感に富む口どけと保型性が要求される。Praline chocolate, its center cream, biscuit sand cream, semi-sweet confectionery sand cream, chocolate confectionery filling cream, etc. all require a refreshing mouthfeel and shape retention.
このようなプラリネチョコレート等の高級洋生菓子のセ
ンタークリームやフィリングクリーム素材を得る方法と
して、通常のショートニングを充分ホイップしてこれに
予めテンパリング処理したチョコレートを混合して比重
の軽いクリームを得る方法が従来から行われている。し
かし、この方法は、チョコレートと比較して口どけが劣
る通常のショートニングをチョコレートと混合する為、
得られるクリームはショートニングが多い程口どけが悪
くなると同時に、保型性も低下し、変形する等いくつか
の欠陥を有している。As a method for obtaining a center cream or a filling cream material for high-grade Western confectionery such as praline chocolate, a method of obtaining a cream having a light specific gravity by whipped ordinary shortening sufficiently and mixing it with chocolate preliminarily tempered is conventionally used. Has been done from. However, this method mixes normal shortening with chocolate, which is inferior in mouthfeel compared to chocolate,
The obtained cream has some shortcomings such that the more the shortening is, the worse the mouth feel becomes, and at the same time, the shape retention is lowered and the cream is deformed.
また、特開昭60−58037号公報には、チョコレートを急
冷混ねつして含気チョコレートを得る方法が記載されて
いるが、この方法は、チョコレートの中のカカオ脂含有
の高い高級チョコレート程油脂の可塑性レンジ巾が狭く
なる為、急冷条件や含気温度条件が狭く、作業性巾が著
しく狭い欠陥を有している。また、上記の方法は、使用
するチョコレートを急冷混ねつする為に特殊な製造設備
を必要とするので、現状のチョコレート製造設備ではか
かる含気チョコレートが得られず、この点が産業上のネ
ックとなっている。更に、上記の方法によって得られる
チョコレートは、口どけの良い反面、冬期品温では硬す
ぎ、サンド用、フィリング用としてはソフト性に欠ける
欠陥を有する。Further, JP-A-60-58037 describes a method of rapidly mixing chocolate to obtain aerated chocolate, but this method is as high-grade chocolate as cocoa butter in the chocolate. Since the plastic range of oils and fats becomes narrow, the quenching conditions and the aerated temperature conditions are narrow, and the workability is extremely narrow. In addition, the above method requires special production equipment for quenching and mixing the chocolate to be used, so such an aerated chocolate cannot be obtained with the current chocolate production equipment, which is an industrial bottleneck. Has become. Further, while the chocolate obtained by the above method has a good mouthfeel, it has a defect that it is too hard at the winter product temperature and lacks softness for sanding and filling.
従って、本発明の目的は、細かい気泡を有してソフトな
食感をもち、且つ室温での保型性、清涼感に富んだ口ど
け及びすぐれた風味を有する含気油性食品組成物を提供
することにある。Therefore, an object of the present invention is to provide an aerated oily food composition having fine air bubbles and a soft texture, and having shape retention at room temperature, a refreshing mouthfeel and an excellent flavor. To do.
本発明者らは、テンパー型油脂、特にパーム分別脂が清
涼感に富む口どけを有することに着目し、これを天然油
脂の中で最も清涼感のあるパーム核油等のラウリン系油
脂に匹敵させる為に鋭意研究した結果、従来、テンパー
型油脂と、硬化油を原料とするノーテンパー型油脂を混
合、特に等量混合することは結晶状態が不安定でブルー
ム発生が見られる為全く考えられなかったが、このテン
パー型とノーテンパー型油脂との混合油脂を結晶安定化
処理することにより、ブルーム発生の問題を解決でき、
この結晶安定化処理した混合油脂を含気させた上で、含
気しない又は含気し難い呈味成分と混合することによ
り、比重0.9以下の、口どけ、清涼感に富み、且つ口当
たりソフトな新規クリーム素材が得られることを知見し
た。The present inventors have noticed that temper type fats and oils, particularly palm fractionated fats, have a refreshing mouthfeel and are comparable to lauric fats and oils such as palm kernel oil which has the most refreshing feeling among natural fats and oils. As a result of diligent research in order to make it possible, it is impossible at all to mix a temper type oil and fat with a no-temper type oil and fat made from hardened oil as a raw material because the crystal state is unstable and bloom is generated. However, by performing a crystal stabilization treatment on the mixed fat and oil of this temper type and no temper type fat and oil, the problem of blooming can be solved,
By aerating this crystal-stabilized mixed fat and oil, and mixing it with a flavor component that is not aerated or hardly aerated, a specific gravity of 0.9 or less, a mellow, refreshing, and soft mouthfeel We have found that a new cream material can be obtained.
本発明は、上記知見に基づきなされたもので、流動状呈
味成分（Ａ）と、下記（イ）〜（ニ）の油脂を混合、結
晶安定化処理、含気してなる、含気温度でのSFCが10〜4
0の油脂成分（Ｂ）とからなり、比重0.9以下である含気
油性食品組成物を提供するものである。The present invention has been made based on the above findings, and is obtained by mixing the fluid taste component (A) and the following fats and oils (a) to (d), stabilizing the crystals, and aerating the mixture. SFC at 10-4
An oil-containing oily food composition having a specific gravity of 0.9 or less, which is composed of the fat and oil component (B) of 0.
（イ）Ｐ−Ｏ−Ｐグリセリド（Ｐはパルミチン酸基を示
し、Ｏはオレイン酸基を示す）を主成分とし、保管温度
でのSFCが30以上の油脂 10〜90％（重量％、以下同じ） （ロ）Ｓ−Ｏ−Ｓグリセリド（Ｓはステアリン酸基を示
し、Ｏはオレイン酸基を示す）を主成分とする油脂９〜
40％ （ハ）硬化油 ０〜80％ （ニ）体温以上の融点を有する油脂 １〜５％ 以下、本発明の含気油性食品組成物について詳述する。(A) Fats and oils containing P-O-P glyceride (P represents a palmitic acid group and O represents an oleic acid group) as a main component and having an SFC of 30 or more at a storage temperature of 10 to 90% (% by weight, hereinafter The same) (b) Fat 9 containing S-O-S glyceride (S represents a stearic acid group and O represents an oleic acid group) as a main component.
40% (c) Hardened oil 0 to 80% (d) Oil and fat having a melting point of body temperature or higher 1 to 5% The air-containing oily food composition of the present invention will be described in detail below.
本発明の含気油性食品組成物の構成成分である呈味成分
（Ａ）としては、含気しない又は含気し難いもの、例え
ば、砂糖、液糖、糖アルコール、水飴、でんぷん粉、
卵、粉末卵黄、全脂粉乳、脱脂粉乳、カゼイン、ホエ
ー、全脂加糖練乳、無糖練乳、カカオマス、ココアパウ
ダー、各種果肉ジャム、ピーナッツ、アーモンド、カシ
ューナッツ、くるみ、餡、ゴマ、ゆず及び油脂等を挙げ
ることができる。The taste component (A), which is a constituent component of the aerated oily food composition of the present invention, is a non-aerated or hardly aerated substance, for example, sugar, liquid sugar, sugar alcohol, starch syrup, starch powder,
Egg, powdered egg yolk, whole milk powder, skim milk powder, casein, whey, full-fat sweetened condensed milk, unsweetened condensed milk, cacao mass, cocoa powder, various pulp jams, peanuts, almonds, cashew nuts, walnuts, bean jam, sesame seeds, yuzu and oils, etc. Can be mentioned.
上記呈味成分（Ａ）は、油性成分（Ｂ）との混合性の面
から流動状の状態で用いられる。The taste component (A) is used in a fluid state in terms of miscibility with the oil component (B).
かかる呈味成分（Ａ）で好ましいものは、チョコレー
ト、ホワイトチョコレート、ナッツクリーム等の水を実
質的に含まない油性クリーム、又は、果肉ジャム、ココ
ア味シロップ（所謂チョコレートシロップ）、各種ソー
ス、カスタードクリーム、各種フラワーペースト、餡等
の水を５％以上含む含水流動状呈味物である。Preferred taste components (A) are oily creams substantially free of water such as chocolate, white chocolate and nut cream, or pulp jam, cocoa flavor syrup (so-called chocolate syrup), various sauces, custard cream. , A variety of flower pastes, bean paste, etc., which are water-containing fluid taste products containing 5% or more of water.
流動状の呈味成分には粉末状のものも含まれるが、粉末
状のものでは、得られる含気油性組成物が不均一とな
る。しかし、均一な含気油性組成物に、アーモンドプー
ドル、アーモンド片、果肉ジャムなどの呈味塊状物を添
加することは、呈味のより優れた組成物をつくることが
できるので好ましい。The fluid taste components include powdery ones, but the powdery ones result in a non-uniform aerated oily composition. However, it is preferable to add a taste-like lump such as almond poodle, almond piece, and pulp jam to a uniform aerated oily composition because a composition having a better taste can be prepared.
また、本発明の含気油性食品組成物のもう１つの構成成
分である油性成分（Ｂ）の成分（イ）の油脂は、テンパ
ー型油脂としてＰ−Ｏ−Ｐグリセリドを主成分とし、保
管温度（一般的には35℃以下、好ましくは30℃以下の常
温である）でのSFCが30以上の油脂である。このような
油脂として、マンゴ核油、パーム油等の分別中融点部を
用いることが好ましい。In addition, the oil / fat of the component (ii) of the oily component (B) which is another constituent of the aerated oil-based food composition of the present invention is a temper type oil / fat containing P-O-P glyceride as a main component and a storage temperature. Oils and fats having an SFC of 30 or more (generally at room temperature of 35 ° C. or lower, preferably 30 ° C. or lower). As such an oil or fat, it is preferable to use a fractional medium melting point part such as mango kernel oil or palm oil.
上記成分（イ）の油脂は、口どけ及び清涼感に富むよう
に10〜90％、好ましくは25〜70％配合する。The oil and fat of the above-mentioned component (a) is blended in an amount of 10 to 90%, preferably 25 to 70% so as to give a rich mouthfeel and a refreshing feeling.
また、上記油性成分（Ｂ）の成分（ロ）の油脂は、Ｓ−
Ｏ−Ｓグリセリドを主成分とする油脂で、保管温度での
保型性を確保する。上記成分（ロ）の好ましい油脂とし
ては、シエア脂、サル脂、及びそれらの分別脂、イリッ
ペ脂、コクム脂等の中から選ばれる。Further, the oil and fat of the component (b) of the oil component (B) is S-
Oils and fats containing OS glyceride as a main component to secure shape retention at storage temperature. Preferable fats and oils of the above-mentioned component (b) are selected from shea butter, sal butter, their fractionated fats, illipe fat, kokumu fat and the like.
上記成分（ロ）の油脂は、保管温度での保型性を得るた
め９〜40％配合する。The oil (fat) as the component (b) is mixed in an amount of 9 to 40% in order to obtain shape retention at storage temperature.
また、上記油性成分（Ｂ）の成分（ハ）の硬化油は、テ
ンパー型油脂と混合し融点降下を生じさせる。かかる成
分（ハ）の好ましい硬化油としては、パーム油、大豆
油、なたね油、コメ油、ヤシ油、棉実油、コーン油、オ
リーブ油、サフラワー油、サンフラワー油、からし油、
ゴマ油等の植物油脂、牛脂、ラード、鶏油、魚油等の動
物油脂、及びそれらの分別低融点部、並びに乳脂肪、及
びその分別低融点部等の油脂の硬化油、及び乳脂肪の中
から１種又は２種以上の油脂が選ばれる。Further, the hardened oil of the component (C) of the oil component (B) is mixed with the temper type oil and fat to cause a decrease in melting point. Preferred hardened oils of such component (C) include palm oil, soybean oil, rapeseed oil, rice oil, coconut oil, cottonseed oil, corn oil, olive oil, safflower oil, sunflower oil, mustard oil,
From vegetable oils and fats such as sesame oil, beef tallow, lard, chicken oil, animal oils and fats such as fish oil, and fractionated low melting point portions thereof, and milk fat, and hardened oils of fats and oils such as fractionated low melting point portions, and among milk fats One or more kinds of fats and oils are selected.
上記成分（ハ）の硬化油は、40℃以下の融点で０〜80
％、好ましくは20〜60％配合する。The hardened oil of the above component (C) has a melting point of 40 ° C or lower and is 0 to 80.
%, Preferably 20 to 60%.
また、上記油性成分（Ｂ）の成分（ニ）の体温以上の融
点を有する油脂は、クリーム用油脂の耐熱保型性付与に
必要で、上記成分（ハ）の硬化油と同じ原料油が使用さ
れる。上記成分（ニ）の油脂は、添加量が多いと口どけ
が劣化するので１〜５％、好ましくは１〜２％配合す
る。Further, the oil / fat having a melting point equal to or higher than the body temperature of the component (d) of the oily component (B) is necessary for imparting the heat-resisting shape retention property of the oil / fat for cream, and the same raw material oil as the hardened oil of the component (c) is used. To be done. The oil and fat of the above component (d) is blended in an amount of 1 to 5%, preferably 1 to 2%, since the amount of the added oil and fat deteriorates in the mouth.
上記呈味成分（Ａ）と上記油性成分（Ｂ）との好ましい
配合比率は、（Ａ）70〜10％、（Ｂ）30〜90％である。
上記油性成分（Ｂ）の比率が低い場合は、安定なW/O乳
化が得られず、また含気油性食品組成物の比重が重く食
感が好ましくなく、更に含水系流動状呈味成分の混合す
る場合、乳化状態が不安定で分離、脱泡が生じることが
ある。また、上記油性成分（Ｂ）の比率が高い場合は、
含気油性食品組成物の呈味が弱い。従って、上記呈味成
分（Ａ）と上記油性成分（Ｂ）とのより好ましい配合比
率は、（Ｂ）が35〜60％、更に好ましい配合比率は、
（Ｂ）が40〜60％である。A preferable mixing ratio of the taste component (A) and the oily component (B) is (A) 70 to 10% and (B) 30 to 90%.
When the ratio of the oily component (B) is low, stable W / O emulsification cannot be obtained, the specific gravity of the aerated oily food composition is heavy, and the texture is unfavorable. When mixed, the emulsified state may be unstable and separation and defoaming may occur. When the ratio of the oil component (B) is high,
The aerated oily food composition has a weak taste. Therefore, a more preferable blending ratio of the taste component (A) and the oily component (B) is 35 to 60% of (B), and a further preferable blending ratio is
(B) is 40 to 60%.
上記油性成分（Ｂ）の比率が40％以上であると、特に、
良好な食感が得られると同時に含水系流動状呈味成分と
混合しても安定な乳化状態が得られ、滑らかな含気油性
食品組成物となる。When the ratio of the oil component (B) is 40% or more,
A good texture is obtained, and at the same time, a stable emulsified state is obtained even when mixed with a hydrous fluid taste component, resulting in a smooth aerated oily food composition.
本発明の含気油性食品組成物は、さらに好ましくは乳化
剤を含有する。かかる乳化剤としては、脂肪酸モノグリ
セリド、レシチン、蔗糖エステル、ソルビタンエステル
等が挙げられ、中でも脂肪酸モノグリセリド、レシチン
が好ましい。上記乳化剤は、上記油性成分（Ｂ）に対
し、0.5〜２％配合するのがよい。The aerated oily food composition of the present invention further preferably contains an emulsifier. Examples of such emulsifiers include fatty acid monoglyceride, lecithin, sucrose ester, sorbitan ester and the like, among which fatty acid monoglyceride and lecithin are preferable. The emulsifier is preferably added in an amount of 0.5 to 2% with respect to the oil component (B).
本発明では、使用する油性成分（Ｂ）を充分に含気させ
るため、油性成分（Ｂ）のSFC（固型脂含量）が含気温
度で10〜40の範囲に入ることが必要である。In the present invention, the SFC (solid fat content) of the oil component (B) must be in the range of 10 to 40 at the air temperature in order to sufficiently aerate the oil component (B) used.
SFCが10未満では結晶量が不足する為、含気し難く、ま
たSFCが40超では結晶量が多すぎるので含気し難く、且
つ不均一になり易く好ましくない。この為、油性成分
（Ｂ）SFCが含気温度で10〜40になるように、前記成分
（イ）〜（ニ）の油脂の配合割合を前記範囲内で調整す
る。If the SFC is less than 10, the amount of crystals will be insufficient, and it will be difficult to contain air. If the SFC exceeds 40, the amount of crystals will be too large, and it will be difficult to contain air, and it will be non-uniform, which is not preferable. Therefore, the blending ratio of the fats and oils of the components (a) to (d) is adjusted within the above range so that the oil component (B) SFC has an air temperature of 10 to 40.
油性成分（Ｂ）は、前記成分（イ）〜（ニ）の油脂を、
SFCが含気温度で10〜40になるように混合し、これを結
晶安定化処理及び含気して得られる。The oil component (B) is a mixture of the oils and fats of the above components (A) to (D),
It is obtained by mixing SFC so that it has an air temperature of 10 to 40, subjecting it to a crystal stabilization treatment and aeration.
油脂の結晶安定化処理には種々の方法があり、テンパリ
ング処理、急冷混ねつ等の中から選ばれるが、急冷混ね
つが好ましい。また、含気処理は、ミキサーでホイップ
する方法により行ってもよく、また上記の急冷混ねつ処
理中に連続してN2、CO2等の不活性ガスを加圧、常圧で
注入して予め含気させる方法により行うことも可能であ
る。There are various methods for stabilizing the crystal of fats and oils, and the method is selected from tempering treatment, quenching and mixing, etc., but quenching and mixing is preferable. Further, the aeration treatment may be carried out by a method of whipped with a mixer, and N 2 and CO 2 are continuously injected under normal pressure and an inert gas such as N 2 or CO 2 during the quenching and mixing treatment. It is also possible to carry out a method of preliminarily aeration.
以下、本発明を実施例によりさらに詳しく説明する。 Hereinafter, the present invention will be described in more detail with reference to Examples.
実施例１ 油脂成分 パーム分別中融点部（Mp32℃、SFC21℃ 65.1） 40％ シェア脂分別中融点部（Mp38℃） 20％ なたね硬化油（Mp30℃） 37％ パーム硬化油（Mp45℃） ３％ 乳化剤 （対油脂成分） レシチン 0.5％ 脂肪酸モノグリセリド 0.5％ 上記油脂成分と上記乳化剤とを溶解混合、急冷混ねつす
る。これを熟成し、縦型ミキサーを用い品温20〜25℃で
比重0.35までホイップし、油性成分（Ｂ）を得る。Example 1 Oil and fat component Palm-separated medium melting point part (Mp32 ° C, SFC21 ° C 65.1) 40% Shear fat-separated medium melting point part (Mp38 ° C) 20% Rapeseed hardened oil (Mp30 ° C) 37% Palm hardened oil (Mp45 ° C) 3 % Emulsifier (to oil and fat component) Lecithin 0.5% Fatty acid monoglyceride 0.5% The above oil and fat component and the above emulsifier are melt-mixed and rapidly mixed. This is aged and whipped with a vertical mixer at a product temperature of 20 to 25 ° C. to a specific gravity of 0.35 to obtain an oil component (B).
一方、カカオマス30％、カカオバター20％、砂糖50％、
及びレシチン0.3％より成るチョコレートを常法に従っ
て製造し、呈味成分（Ａ）とする。On the other hand, 30% cocoa mass, 20% cocoa butter, 50% sugar,
And chocolate containing 0.3% of lecithin are produced according to a conventional method and used as a taste component (A).
上記呈味成分（Ａ）をテンパリング処理し、この呈味成
分（Ａ）と上記油性成分（Ｂ）とを（Ｂ）／（Ａ）＝40
/60で混合し、比重0.88の呈味のすぐれた含気油性食品
組成物を得た。The taste component (A) is tempered, and the taste component (A) and the oil component (B) are (B) / (A) = 40.
The mixture was mixed at / 60 to obtain an aerated oily food composition having a specific gravity of 0.88 and an excellent taste.
この組成物は、油性成分（Ｂ）をホイップせずに呈味成
分（Ａ）と混合したもの（比重1.1）と比較して、口当
たりがソフトで、且つ口どけがよく清涼感に富んでい
た。This composition had a softer mouthfeel, a smoother mouthfeel, and a refreshing feeling as compared with a mixture of the oily component (B) and the taste component (A) without whipping (specific gravity 1.1). .
実施例２ 油脂成分 実施例１で用いたパーム分別中融点部 30％ サル脂（Mp36℃） 20％ なたね硬化油（Mp25℃） 48％ なたね硬化油（Mp50℃） ２％ 上記油脂成分と実施例１で用いたものと同じ乳化剤とを
混合し、実施例１と同様にして、比重0.4の油性成分
（Ｂ）を得る。Example 2 Oil and fat component Middle melting point part of palm fraction used in Example 1 30% Salf (Mp36 ° C) 20% Rapeseed hardened oil (Mp25 ° C) 48% Rapeseed hardened oil (Mp50 ° C) 2% The same emulsifying agent as used in Example 1 is mixed and the same procedure as in Example 1 is carried out to obtain an oily component (B) having a specific gravity of 0.4.
一方、全脂粉乳５％、転化糖型液糖（明治製糖製商品
名：明治シラップシュガー）95％をホモミキサーで混合
しながら加熱溶解し、呈味成分（Ａ）（水分22％）を得
る。On the other hand, 5% whole milk powder and 95% invert sugar type liquid sugar (Meiji Sugar Co., Ltd. product name: Meiji Syrup Sugar) are heated and dissolved while mixing with a homomixer to obtain a taste component (A) (water content 22%). .
上記呈味成分（Ａ）と上記油性成分（Ｂ）とを（Ａ）／
（Ｂ）＝50/50で混合乳化し、比重0.8のW/O型乳化含気
油性食品組成物を得た。(A) / the above-mentioned taste component (A) and the above-mentioned oily component (B)
(B) = 50/50 mixed and emulsified to obtain a W / O type emulsified air-containing oily food composition having a specific gravity of 0.8.
この組成物は、油性成分（Ｂ）をホイップせずに呈味成
分（Ａ）と混合したもの（比重1.0）と比較して、口ど
け、ソフトさにすぐれていた。This composition was excellent in mouthfeel and softness as compared with a composition obtained by mixing the oily component (B) with the taste component (A) without whipped (specific gravity 1.0).
実施例３ 油脂成分 実施例１で用いたパーム分別中融点部 80％ シェア脂（Mp30℃） 19％ なたね硬化油（Mp50℃） １％ 上記油脂成分と実施例１で用いたものと同じ乳化剤とを
混合し、実施例１と同様にして急冷混ねつし、熟成後、
縦型ミキサーを用い品温25℃で比重0.4までホイップ
し、油性成分（Ｂ）を得る。Example 3 Oil and fat component Medium melting point portion of palm fraction used in Example 1 80% Shear fat (Mp30 ° C) 19% Rapeseed hydrogenated oil (Mp50 ° C) 1% The same fat and oil components as above and the same emulsifier used in Example 1 Are mixed, quenched and mixed in the same manner as in Example 1, and after aging,
Whip to a specific gravity of 0.4 at a product temperature of 25 ° C using a vertical mixer to obtain an oil component (B).
一方、餡ペースト（Bx75）を呈味成分（Ａ）とする。On the other hand, the bean paste (Bx75) is used as the taste component (A).
上記呈味成分（Ａ）と上記油性成分（Ｂ）とを（Ａ）／
（Ｂ）＝50/50で混合し、比重0.73のW/O型乳化含気油性
食品組成物を得た。(A) / the above-mentioned taste component (A) and the above-mentioned oily component (B)
(B) = 50/50 were mixed to obtain a W / O type emulsified aerated oily food composition having a specific gravity of 0.73.
この組成物は、油性成分（Ｂ）をホイップせずに呈味成
分（Ａ）と混合したものと比較して、口どけ、ソフトさ
にすぐれていた。This composition was excellent in mouthfeel and softness as compared with a composition obtained by mixing the oil component (B) with the taste component (A) without whipped.
実施例４ 油脂成分 実施例１で用いたパーム分別中融点部 49％ サル脂 49％ なたね硬化油（Mp50℃） ２％ 上記油脂成分と実施例１で用いたものと同じ乳化剤とを
混合し、実施例１と同様にして急冷混ねつし、熟成後、
縦型ミキサーを用い品温25〜28℃で比重0.3までホイッ
プし、油性成分（Ｂ）を得る。Example 4 Fats and oils component Middle melting point part for palm fractionation used in Example 1 49% Monkey fat 49% Rapeseed hardened oil (Mp50 ° C) 2% The above fats and oils component and the same emulsifier as used in Example 1 were mixed. After quenching and kneading in the same manner as in Example 1, and aging,
Whip with a vertical mixer at a product temperature of 25 to 28 ° C. to a specific gravity of 0.3 to obtain an oil component (B).
一方、カカオマス30％、加糖含脂練乳20％、及び実施例
２で用いた転化糖型液糖50％を溶解し、これをホモミキ
サーで均一化し、呈味成分（Ａ）（水分28％）を得る。On the other hand, 30% of cocoa mass, 20% of sweetened condensed milk, and 50% of invert sugar-type liquid sugar used in Example 2 were dissolved and homogenized with a homomixer to give a taste component (A) (water content 28%). To get
上記呈味成分（Ａ）と上記油性成分（Ｂ）とを（Ａ）／
（Ｂ）＝65/35で混合乳化し、比重0.8のW/O型乳化含気
油性食品組成物を得た。(A) / the above-mentioned taste component (A) and the above-mentioned oily component (B)
(B) = 65/35 mixed and emulsified to obtain a W / O type emulsified air-containing oily food composition having a specific gravity of 0.8.
この組成物は、油性成分（Ｂ）をホイップせずに呈味成
分（Ａ）と混合したものと比較して、口当たりがソフト
で且つ呈味も淡白ですぐれていた。This composition had a softer mouthfeel and a lighter taste than the one obtained by mixing the oil component (B) with the taste component (A) without whipping.
本発明の含気油性食品組成物は、細かい気泡を有して食
感がソフトであり、室温では保型性があり、また、清涼
感に富む口どけとすぐれた風味を有するので、ビスケッ
ト、半生菓子、パン等のフィリング、サンド用として極
めて優れたものである。The air-containing oily food composition of the present invention has a fine air bubble and has a soft texture, has a shape retention property at room temperature, and has a refreshing mouthfeel and an excellent flavor, so that a biscuit, It is extremely excellent for filling semi-raw confectionery, bread, etc., and for sandwiches.
Claims (6)
（ニ）の油脂を混合、結晶安定化処理、含気してなる、
含気温度でのSFCが10〜40の油性成分（Ｂ）とからな
り、比重0.9以下である含気油性食品組成物。 （イ）Ｐ−Ｏ−Ｐグリセリド（Ｐはパルミチン酸基を示
し、Ｏはオレイン酸基を示す）を主成分とし、保管温度
でのSFCが30以上の油脂 10〜90％（重量％、以下同じ） （ロ）Ｓ−Ｏ−Ｓグリセリド（Ｓはステアリン酸基を示
し、Ｏはオレイン酸基を示す）を主成分とする油脂９〜
40％ （ハ）硬化油 ０〜80％ （ニ）体温以上の融点を有する油脂 １〜５％1. A fluid taste component (A) and the following (a) to
Mixing the fats and oils of (d), stabilizing the crystal, and aeration,
An aerated oily food composition comprising an oily component (B) having an SFC at an aerated temperature of 10 to 40 and a specific gravity of 0.9 or less. (A) Fats and oils containing P-O-P glyceride (P represents a palmitic acid group and O represents an oleic acid group) as a main component and having an SFC of 30 or more at a storage temperature of 10 to 90% (% by weight, hereinafter The same) (b) Fat 9 containing S-O-S glyceride (S represents a stearic acid group and O represents an oleic acid group) as a main component.
40% (C) Hardened oil 0 to 80% (D) Oil and fat with a melting point above body temperature 1 to 5%
る特許請求の範囲第（１）項記載の含気油性食品組成
物。2. The aerated oily food composition according to claim 1, wherein the fluid taste component (A) is an oily cream.
である特許請求の範囲第（１）項記載の含気油性食品組
成物。3. The aerated oil-containing food composition according to claim 1, wherein the fluid taste component (A) is a water-containing fluid taste product.
（Ｂ）30〜90％とからなる特許請求の範囲第（１）項〜
第３項何れかに記載の含気油性食品組成物。4. A liquid tasting component (A) 70 to 10% and an oily component (B) 30 to 90%.
4. An oil-containing oil-containing food composition according to any one of item 3.
（１）項〜第４項何れかに記載の含気油性食品組成物。5. The gas-containing oil-containing food composition according to any one of claims (1) to (4), which contains an emulsifier.
許請求の範囲第（１）項記載の含気油性食品組成物。6. The aerated oily food composition according to claim 1, wherein the crystal stabilization treatment is a quenching and mixing treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61289518A JPH0722491B2 (en) | 1986-12-04 | 1986-12-04 | Aerated oily food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61289518A JPH0722491B2 (en) | 1986-12-04 | 1986-12-04 | Aerated oily food composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63141547A JPS63141547A (en) | 1988-06-14 |
| JPH0722491B2 true JPH0722491B2 (en) | 1995-03-15 |
Family
ID=17744299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61289518A Expired - Fee Related JPH0722491B2 (en) | 1986-12-04 | 1986-12-04 | Aerated oily food composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0722491B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0695906B2 (en) * | 1991-08-07 | 1994-11-30 | 雪印食品株式会社 | Aeration cream and its manufacturing method |
| DE69206099T3 (en) * | 1991-10-03 | 2000-01-20 | Unilever N.V., Rotterdam | Non-tempered fat for confectionery. |
| IT1296002B1 (en) * | 1995-04-06 | 1999-06-03 | Paolo Bonazelli | EXTRA-VIRGIN OLIVE OIL SOLIDIFIED IN ORDER TO OBTAIN A HIGH VOLUMETRIC EXPANSION AND RELATED PRODUCTION PROCESS |
| JP3949079B2 (en) * | 2003-05-01 | 2007-07-25 | ソントン食品工業株式会社 | Aerobic flour paste and method for producing the same |
| FR2892270B1 (en) | 2005-10-26 | 2008-02-01 | Gervais Danone Sa | MICROFOISONNEE FRUIT OR VEGETABLE PUREE AND PROCESS FOR PREPARING THE SAME |
| JP2010004806A (en) * | 2008-06-27 | 2010-01-14 | Kaneka Corp | Oil-and-fat composition for baked confectionery |
| JP5648306B2 (en) * | 2010-03-26 | 2015-01-07 | 株式会社カネカ | Water-in-oil emulsified fat composition for bread making |
| JP6222921B2 (en) * | 2012-12-25 | 2017-11-01 | 日清オイリオグループ株式会社 | Whipped chocolate used |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6019448A (en) * | 1983-07-14 | 1985-01-31 | Fuji Oil Co Ltd | Preparation of fat and oil composition for confectionery |
-
1986
- 1986-12-04 JP JP61289518A patent/JPH0722491B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63141547A (en) | 1988-06-14 |
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