JP4082896B2 - Oil composition for cream - Google Patents
Oil composition for cream Download PDFInfo
- Publication number
- JP4082896B2 JP4082896B2 JP2001373224A JP2001373224A JP4082896B2 JP 4082896 B2 JP4082896 B2 JP 4082896B2 JP 2001373224 A JP2001373224 A JP 2001373224A JP 2001373224 A JP2001373224 A JP 2001373224A JP 4082896 B2 JP4082896 B2 JP 4082896B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- cream
- weight
- fat
- crystal
- 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
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Description
【０００１】
【発明の属する技術分野】
本発明は、風味が良好で、油っぽさを抑えた、口溶け良好なクリーム類を提供することのできるクリーム用油脂組成物に関する。
【０００２】
【従来の技術】
従来、マーガリン、ショートニング等の可塑性油脂に使用される油脂は、“マーガリン ショートニング ラード“ （P324中澤君敏著：株式会社光琳発行）に記載の『マーガリン、ショートニングは常温で結晶性脂肪をもつ可塑性物質と定義されるが、そのためその物理性は主に稠度、可塑性及び結晶構造に関連する。物理的にその結晶状態はAlfaは蝋状（アセトグリセリドの如き）、Betaは粗結晶、そしてBeta-primeは微粒状である。融点ではAlfa、Beta-prime、Betaの順に高くなる。マーガリン、ショートニング組成の望ましい結晶状態はBeta-primeといわれている。』の通り、その結晶状態はβプライム型のものが良好とされ、用いられてきた。
【０００３】
βプライム型の油脂結晶は、微細結晶をとり乳化安定性に寄与し、良好な稠度を示す。反面、このβプライム型結晶はエネルギー的には準安定形であるため、保存条件等が適切でない場合等には、更にエネルギー的に安定なβ型結晶へと転移現象を引き起こすという欠点があった。このβ型結晶は最安定形であるため、これ以上の転移現象を起こすことはないが、一般に結晶サイズが大きく、グレイニングやブルームと呼ばれる粗大結晶粒を形成し、ザラつきや触感の悪さを呈し、製品価値の全くないものになってしまう。
【０００４】
βプライム型を経由するβ型結晶であっても、結晶サイズの比較的小さなものも知られている。例えば、カカオ脂のＶ型結晶がこれに相当し、実質はＳＯＳ、ＰＯＳ等の対称型トリグリセリドのβ２型結晶である。しかしながら、これらの結晶サイズの比較的小さなβ型結晶を得るには、テンパリングと呼ばれる特殊な熱処理工程を経る必要があったり、所定温度まで冷却した後、結晶核となる特定成分を加える等、極めて煩雑な工程を要するものであった。結果として、通常のクリーム用油脂組成物を製造するような急冷可塑化工程では、当該結晶は得られないのが実状である。また、カカオ脂のＶ型結晶は可塑性に乏しいものである。
【０００５】
一方、βプライム型で最安定形の油脂でさえ経日的に硬くなる傾向があり、結晶の析出方法や保存方法等を細かく管理しなければならなかった。
【０００６】
上記のような問題点を解決するため、エネルギー的にも安定で且つ微細な結晶を得る目的で、これ迄にも種々の発明がなされてきた。特公昭５１−９７６３号公報には、特定のトリグリセリド比率とすることにより、β型結晶を得る方法が開示されている。また、特公昭５８−１３１２８号公報には、エステル交換反応により油脂のグレイニングを抑制する方法が、そして特開平１０−２９５２７１号公報には、高融点油脂を配合することにより微細な結晶を維持させる方法がそれぞれ開示されている。さらに、特開平４−１３５４５３号公報には、構成脂肪酸として炭素数１６〜２２の飽和脂肪酸をグリセリンの２位に、炭素数１６〜１８で一つの不飽和結合を有する不飽和脂肪酸をグリセリンの１、３位に結合した混酸型トリグリセリドを含有する方法が開示されている。
【０００７】
しかし、上記特公昭５１−９７６３号公報の方法では、β型結晶を得るのにテンパリング操作が必要とされ、特公昭５８−１３１２８号公報及び特開平１０−２９５２７１号公報の方法では、得られた組成物は経日的に硬くなる傾向があり、クリーム用油脂組成物として安定性の点で十分に満足の得られるものではなかった。また、特開平４−１３５４５３号公報の方法は、カカオ代用脂及びこれを含有する油脂性菓子用途に限定されたものであった。
【０００８】
このように、従来、クリーム類に使用されてきた油脂組成物は、安定的な結晶及び可塑性を得るためにその製造方法に特殊な温度管理が必要となり、且つ作製したクリーム類の食感、主に口溶けは、必ずしも良好なものではない。
【０００９】
【発明が解決しようとする課題】
従って、本発明の目的は、製造する際に特殊な温度管理をしなくても安定結晶を含有し、且つ風味が良好で、油っぽさを抑えた、口溶け良好なクリーム類を製造することのできるクリーム用油脂組成物を提供することにある。
【００１０】
【課題を解決するための手段】
本発明は、Ｓ１ ＭＳ２ （Ｓ１ 及びＳ２ は飽和脂肪酸、Ｍはモノ不飽和脂肪酸を表す）で表されるトリグリセリドとＭＳ３ Ｍ（Ｓ３ は飽和脂肪酸、Ｍはモノ不飽和脂肪酸を表す）で表されるトリグリセリドとからなるコンパウンド結晶、及び、融点５５℃以上８０℃以下の高融点油脂を含有し、Ｓ １ ＭＳ ２ で表されるトリグリセリドの含有量と、ＭＳ ３ Ｍで表されるトリグリセリドの含有量との比が１：１であり、上記高融点油脂の含有量が、全油脂分中、５重量％以下であることを特徴とする、マーガリン又はショートニングであるクリーム用可塑性油脂組成物（以下、クリーム用油脂組成物という）により、上記の目的を達成したものである。
【００１１】
【発明の実施の形態】
以下、本発明のクリーム用油脂組成物について詳細に説明する。
本発明のクリーム用油脂組成物は、Ｓ1ＭＳ2(Ｓ1及びＳ2は飽和脂肪酸、Ｍはモノ不飽和脂肪酸を表す。以下同じ。)で表されるトリグリセリド（以下、Ｓ1ＭＳ2とも言う。）と、ＭＳ3Ｍ(Ｓ3は飽和脂肪酸を表す。以下同じ。)で表されるトリグリセリド（以下、ＭＳ3Ｍとも言う。）とからなるコンパウンド結晶を含有する。
【００１２】
上記のＳ1 ＭＳ2 のＳ1 とＳ2 及びＭＳ3 ＭのＳ3は、好ましくは炭素数１６以上の飽和脂肪酸であり、さらに好ましくは、パルミチン酸、 ステアリン酸、アラキジン酸、ベヘニン酸である。また、本発明において、上記のＳ1 、Ｓ2 及びＳ3 が、同じ飽和脂肪酸であるのが最も好ましい。
【００１３】
上記のＳ1 ＭＳ2 のＭや、ＭＳ3 ＭのＭは、好ましくは炭素数１６以上のモノ不飽和脂肪酸、さらに好ましくは炭素数１８以上のモノ不飽和脂肪酸、最も好ましくはオレイン酸である。
【００１４】
本発明において、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶とは、構造の異なるＳ1 ＭＳ2 １分子とＭＳ3 Ｍ１分子とが混合された際、あたかも単一のトリグリセリド分子であるかの如き結晶化挙動を示すものである。コンパウンド結晶は分子間化合物とも呼ばれる。このコンパウンド結晶は、トリグリセリド分子のパッキング状態が２鎖長構造をとることが知られている。
【００１５】
また、上記のコンパウンド結晶は、熱エネルギー的に不安定なα型結晶から、準安定形のβプライム型結晶を経由せず、最安定形のβ型結晶に直接転移したものである。
【００１６】
つまり、上記のコンパウンド結晶は、Ｓ1ＭＳ2とＭＳ3Ｍとを混合溶解した後、冷却し、結晶化することにより、最安定形のβ型結晶で、かつトリグリセリド分子のパッキング状態が２鎖長構造を示す結晶として析出する。この際、上記の結晶化条件は如何なる結晶化条件であってもよく、テンパリング等の特殊な熱処理を必要としない。
【００１７】
また、クリーム用油脂組成物がコンパウンド結晶を含有するかどうか確認をする一例としては、該クリーム用油脂組成物を７０℃で完全溶解した後、０℃で３０分間保持し、そして５℃で３０分間保持して得られた結晶をＸ線回折で結晶型を測定した結果、β型の２鎖長構造をとるものは、上記のコンパウンド結晶を含有していると言える。
【００１８】
本発明のクリーム用油脂組成物では、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶を含有することが必要であり、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶を含有しないクリーム用油脂組成物を用いて得られたクリーム類は油っぽさが強く、口溶けが悪くなるので好ましくない。
【００１９】
さらに、本発明では、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶が実質的に微細結晶であることが好ましい。
【００２０】
上記の微細結晶とは、コンパウンド結晶が微細であることであり、口に含んだり、触った際にもザラつきを感ずることのない結晶であることを意味し、好ましくは２０μｍ以下、さらに好ましくは１０μｍ、最も好ましくは３μｍ以下のサイズの油脂結晶を指す。上記サイズとは、結晶の最大部位の長さを示すものである。結晶のサイズが２０μｍを超えた油脂結晶を用いた場合、口に含んだり、触った際にザラつきを感じやすく、またクリーム用油脂組成物としてクリーム類に用いた場合、油っぽさが強くなりやすく、口溶けが悪くなりやすい。
【００２１】
本発明では、上述のように、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶が実質的に微細結晶であることが好ましい。この「実質的に」とは、全てのＳ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶のうち、微細結晶を好ましくは９０重量％以上、さらに好ましくは９５重量％以上、最も好ましくは９９重量％以上含有することを指す。
【００２２】
本発明で用いるＳ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶は、「Ｓ1 ＭＳ2 で表されるトリグリセリド」や「Ｓ1 ＭＳ2を含有する油脂」と、「ＭＳ3 Ｍで表されるトリグリセリド」や「ＭＳ3 Ｍを含有する油脂」を用いて製造できる。
【００２３】
上記のＳ1 ＭＳ2 やＭＳ3 Ｍとしては、天然に存在するＳ1 ＭＳ2 やＭＳ3 Ｍでも構わないし、又は分別により純度を上げたものでも構わない。さらに、トリ飽和トリグリセリド（ＳＳＳ）とトリ不飽和トリグリセリド（ＭＭＭ）、又はトリ不飽和トリグリセリド（ＭＭＭ）と飽和脂肪酸とをエステル交換し（酵素による選択的エステル交換が好ましい）、さらに蒸留や分別によりＳ1 ＭＳ2 とＭＳ3 Ｍの純度を上げたもの等、どのような方法によって得られたものでも構わない。
【００２４】
上記のＳ1ＭＳ2を含有する油脂としては、例えばパーム油、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、コクム脂、デュパー脂、モーラー脂、フルクラ脂、チャイニーズタロー等の各種植物油脂、これらの各種植物油脂を分別した加工油脂、並びに下記エステル交換油、及び該エステル交換油を分別した加工油脂を用いることができる。本発明では、上記の中から選ばれた１種又は２種以上を用いる。
【００２５】
上記のエステル交換油としては、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂を必要に応じて水素添加及び／又は分別した後に得られる加工油脂、脂肪酸、脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。
【００２６】
上記のＭＳ3Ｍで表されるトリグリセリドを含有する油脂としては、例えば豚脂、豚脂分別油、エステル交換油を用いることができ、本発明ではこれらの中から選ばれた１種又は２種以上を用いる。
【００２７】
上記のエステル交換油としては、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂を必要に応じて水素添加、分別した後に得られる加工油脂、脂肪酸、脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。
【００２８】
本発明のクリーム用油脂組成物は、上記のＳ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶を必須成分とするものである。そして、上記のコンパウンド結晶の含有量は、クリーム用油脂組成物の全油脂分中、好ましくは５重量％以上、さらに好ましくは２０重量％以上、最も好ましくは４０重量％以上である。
【００２９】
本発明のクリーム用油脂組成物において、上記のＳ1 ＭＳ2で表されるトリグリセリドやＳ1 ＭＳ2 を含有する油脂の配合量は、本発明のクリーム用油脂組成物における全油脂分中のＳ1 ＭＳ2の含有量が、好ましくは２．５重量％以上、さらに好ましくは１０重量％以上、最も好ましくは２０〜５０重量％となる量である。上記のＭＳ3 Ｍで表されるトリグリセリドやＭＳ3 Ｍを含有する油脂の配合量も、本発明のクリーム用油脂組成物における全油脂分中のＭＳ3 Ｍの含有量が、好ましくは２．５重量％以上、さらに好ましくは１０重量％以上、最も好ましくは２０〜５０重量％となる量である。
【００３０】
また、本発明のクリーム用油脂組成物では、Ｓ1 ＭＳ2 及びＭＳ3 Ｍ以外のトリグリセリドや、Ｓ1 ＭＳ2 及びＭＳ3 Ｍを含有しない油脂を添加しても良い。Ｓ1 ＭＳ2 及びＭＳ3 Ｍ以外のトリグリセリドや、Ｓ1 ＭＳ2 及びＭＳ3 Ｍを含有しない油脂を添加する場合、これらの添加量は、クリーム用油脂組成物の全油脂分中、好ましくは９５重量％以下、さらに好ましくは８０重量％以下、最も好ましくは６０重量％以下とする。
【００３１】
本発明のクリーム用油脂組成物は、融点５５℃以上８０℃以下の高融点油脂を含有する。高融点油脂を配合することにより、本発明のクリーム用油脂組成物の耐熱保型性を向上させることができる。
【００３２】
また、上記の高融点油脂は、クリーム用油脂組成物の全油脂分中、５重量％以下とする。上記の高融点油脂のクリーム用油脂組成物の全油脂分中の含有量が、３０重量％を越えると口溶けが悪化しやすい。
【００３３】
上記の高融点油脂の具体例としては、例えばパーム油、カカオバター、或いはパーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂を水素添加、分別並びにエステル交換から選択される１又は２以上の処理を施した加工油脂、脂肪酸、脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。
ただし、本発明のクリーム用油脂組成物において、上記の高融点油脂が必要でなければ、上記の高融点油脂を用いなくてもよい。
【００３４】
本発明のクリーム用油脂組成物に含有させることができるその他の成分としては、例えば、水、乳化剤、増粘安定剤、食塩や塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β―カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、着香料、乳製品、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。
【００３５】
上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン、サポニン類等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記乳化剤の配合量は、特に制限はないが、本発明のクリーム用油脂組成物中、好ましくは０．０５〜３重量％、さらに好ましくは０．１〜１重量％である。また、本発明のクリーム用油脂組成物において、上記乳化剤が必要でなければ、乳化剤を用いなくてもよい。
【００３６】
上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記増粘安定剤の配合量は、特に制限はないが、本発明のクリーム用油脂組成物中、好ましくは０〜１０重量％、さらに好ましくは０〜５重量％である。また、本発明のクリーム用油脂組成物において、上記増粘安定剤が必要でなければ、増粘安定剤を用いなくてもよい。
【００３７】
本発明のクリーム用油脂組成物は、可塑性を有し、またマーガリンタイプでもショートニングタイプでもどちらでもよく、またその乳化形態は、油中水型、水中油型、及び二重乳化型のいずれでも構わない。
【００３８】
本発明のクリーム用油脂組成物の配合油脂のＳＦＣ（固体脂含量）は、好ましくは１０℃で２０〜６０％、２０℃で１０〜４０％、３０℃で０〜２０％、さらに好ましくは１０℃で３０〜５５％、２０℃で１０〜３５％、３０℃で０〜１５％である。
【００３９】
上記のＳＦＣは、次のようにして測定する。即ち、配合油脂を６０℃に３０分保持し、油脂を完全に融解し、そして０℃に３０分保持して固化させる。さらに２５℃に３０分保持し、テンパリングを行い、その後、０℃に３０分保持する。これをＳＦＣの各測定温度に３０分保持後、ＳＦＣを測定する。
【００４０】
次に、本発明のクリーム用油脂組成物の製造方法を説明する。
本発明のクリーム用油脂組成物は、Ｓ1ＭＳ2とＭＳ3Ｍとを混合溶解した後、冷却し、結晶化させることにより製造される。
【００４１】
詳しくは、本発明のクリーム用油脂組成物は、Ｓ1ＭＳ2とＭＳ3Ｍとを混合溶解した油相に、必要により水相を混合乳化する。そして、次に殺菌処理するのが望ましい。殺菌方法はタンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。次に、冷却し、必要により可塑化する。本発明において、冷却条件は好ましくは−０．５℃／分以上、さらに好ましくは−５℃／分以上とする。この際、徐冷却より急速冷却の方が好ましいが、本発明では徐冷却であっても、微細なβ型結晶をとり、可塑性範囲が広く、経日的にも硬さが変化せず安定したクリーム用油脂組成物を得ることができる。冷却する機器としては、密閉型連続式チューブ冷却機、例えばボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターの組み合わせ等が挙げられる。
【００４２】
また、本発明のクリーム用油脂組成物を製造する際のいずれかの製造工程で、窒素、空気等を含気させても、させなくても構わない。
【００４３】
このような本発明のクリーム用油脂組成物は、無水クリーム、無水シュガークリーム、無水メルトタイプクリーム、含水クリーム、バタークリーム、２重乳化クリーム等、様々なタイプのクリーム類に用いることができる。
【００４４】
上記のクリーム類中の本発明のクリーム用油脂組成物の含有量は、好ましくは５〜９５重量％、さらに好ましくは５〜８０重量％、最も好ましくは１０〜６０重量％である。
【００４５】
上記のクリーム類は、さらに糖類を含有するのが好ましい。
上記の糖類としては、例えば、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロース、還元乳糖、ソルビトール、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、ステビア、アスパルテーム、はちみつ等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記クリーム類中の糖類の含有量は、好ましくは５〜７０重量％、さらに好ましくは１０〜６０重量％、最も好ましくは２０〜５０重量％である。
【００４６】
上記のクリーム類では、さらに必要により、脱脂粉乳や全脂粉乳等の乳製品、食塩等の塩味剤、β−カロチン等の着色料、小麦蛋白や大豆蛋白といった植物蛋白、各種卵加工品、着香料、調味料、乾燥果実、粉末果汁、粉末コーヒー、ナッツペースト、香辛料、ココアマス、ココアパウダー、デキストリン、各種でんぷん類、穀類、豆類、野菜類等の食品素材や食品添加物を用いてもよい。
【００４７】
このように本発明のクリーム用油脂組成物を用いて得られたクリーム類は、各種食品に用いることができ、具体的には、ケーキ、クラッカー、クッキー、ハードビスケット、ワッフル、スコーン、食パン、菓子パン、パイ、デニッシュ、シュー、ドーナツ等の食品に用いることができる。
【００４８】
以下、本発明を実施例により更に詳細に説明するが、本発明は、これらの実施例により何ら制限されるものではない。
下記実施例４は、コンパウンド結晶及び高融点油脂を含有する本発明のクリーム用油脂組成物の製造例及び該クリーム用油脂組成物を用いたクリーム類の製造例を示すものである。また、下記比較例１及び２は、コンパウンド結晶を含有しないクリーム用油脂組成物の製造例及び該クリーム用油脂組成物を用いたクリーム類の製造例を示すものである。下記実施例１及び２においては、それぞれ得られたクリーム用油脂組成物を用い、下記表１に記載のバタークリームの配合及び下記の〔バタークリームの製法〕により、バタークリームを製造し、評価に供した。下記実施例３及び４並びに下記比較例１においては、それぞれ得られたクリーム用油脂組成物を用い、下記表１に記載のシュガークリームの配合及び下記の〔シュガークリームの製法〕により、シュガークリームを製造し、評価に供した。下記実施例５及び６並びに下記比較例２においては、それぞれ得られたクリーム用油脂組成物を用い、下記表１に記載のメルトタイプクリームの配合及び下記の〔メルトタイプクリームの製法〕により、メルトタイプクリームを製造し、評価に供した。なお、下記実施例１〜３、５及び６は本発明の実施例ではなく、参考例である。
【００４９】
【表１】
〔バタークリームの製法〕
クリーム用油脂組成物を全量ホイップする（比重約０．２〜０．６程度）。そこに液糖を攪拌しながら少しづつ全量加えて混合する。
〔シュガークリームの製法〕
クリーム用油脂組成物を全量ホイップする（比重約０．２〜０．６程度）。そこに粉糖及び全脂粉乳を全量加えて混合する。
〔メルトタイプクリームの製法〕
クリーム用油脂組成物を約２０重量部、粉糖及び全脂粉乳を全量加え、定法によりローラー掛けを行う。ローラー掛けを行った後、さらにクリーム用油脂組成物を約１０重量部及びレシチンを全量加えてコンチングを行う。その後、残りのクリーム用油脂組成物を加えて混合する。
尚、以下の実施例及び比較例において、Ｓｔはステアリン酸、Ｏはオレイン酸、Ｐはパルミチン酸、Ｓは飽和脂肪酸を示す。
【００５１】
（実施例１）
大豆極度硬化油とオレイン酸エチルを、重量比２：３の割合で混合、溶解し、１，３位置選択的酵素を用いてエステル交換反応を行った。反応物から分子蒸留により脂肪酸を取り除き、得られた油脂を分別、精製することによりＯＳｔＯ含量６０重量％の油脂を得た。このＯＳｔＯ含有油脂５０重量％、マンゴー核分別中部油５０重量％を混合し、６０℃で溶解した後、０℃に冷却し、結晶化させ、混合油（ａ）を得た。混合油（ａ）は、ＳｔＯＳｔを３０重量％、ＯＳｔＯを３０重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
【００５２】
確認のため、混合油（ａ）を７０℃で完全溶解し、０℃で３０分保持し、そして５℃で３０分間保持し結晶析出させたものを２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。
【００５３】
上記混合油（ａ）８０重量％と、大豆油２０重量％とを混合し、６０℃で溶解させ配合油を得た。この配合油８０．４重量％に乳化剤としてステアリン酸モノグリセリド０．５重量％、レシチン０．１％を混合溶解した油相８１重量％と水１６重量％、食塩１重量％、脱脂粉乳２重量％とを、常法により油中水型の乳化物（ｂ）とし、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、マーガリンを得た。得られたマーガリンは、光学顕微鏡下で３μｍ以下の微細結晶であり、マーガリンの油相を上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、マーガリンの全油脂分中のコンパウンド結晶の含有量は、４８重量％であり、マーガリンの配合油のＳＦＣは、１０℃で３７％、２０℃で２２％、３０℃で８％であった。
【００５４】
また、得られたマーガリンは、５℃のレオメーター値が９００ｇ／ｃｍ2、２０℃のレオメーター値が３４０ｇ／ｃｍ2と低温でも軟らかくて可塑性範囲が広い、クリーム用油脂組成物であった。
【００５５】
このクリーム用油脂組成物を用い、上記のバタークリームの配合及び製法にてバタークリームを得た。得られたバタークリームは油っぽさも少なく、口溶けも良好な食感であった。
【００５６】
（実施例２）
通常の急冷可塑化工程での冷却速度は−２０℃／分以上であるが、実施例１で用いた乳化物（ｂ）を更に緩慢な冷却条件（冷却速度にして−１℃／分）下で冷却可塑化し、マーガリンを得た。得られたマーガリンは、光学顕微鏡下で３μｍ以下の微細結晶であり、マーガリンの油相を実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、マーガリンの全油脂分中のコンパウンド結晶の含有量は、４８重量％であり、マーガリンの配合油のＳＦＣは、１０℃で３７％、２０℃で２２％、３０℃で８％であった。
【００５７】
また、得られたマーガリンは、５℃のレオメーター値が１０００ｇ／ｃｍ2、２０℃のレオメーター値が４００ｇ／ｃｍ2と低温でも軟らかくて可塑性範囲が広い、クリーム用油脂組成物であった。
【００５８】
このクリーム用油脂組成物を用い、上記のバタークリームの配合及び製法にてバタークリームを得た。得られたバタークリームは油っぽさも少なく、口溶けも良好な食感であった。
【００５９】
（実施例３）
実施例１で用いた混合油（ａ）８５重量％と、大豆油１５重量％とを混合し、６０℃で溶解し、乳化剤無添加で常法により急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、ショートニングを得た。得られたショートニングは、光学顕微鏡下で３μｍ以下の微細結晶であり、ショートニングを実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、ショートニングの全油脂分中のコンパウンド結晶の含有量は、５１重量％であり、ショートニングの配合油のＳＦＣは、１０℃で４９％、２０℃で３０％、３０℃で１２％であった。
【００６０】
また、得られたショートニングは、５℃のレオメーター値が３３６０ｇ／ｃｍ2、２０℃のレオメーター値が８００ｇ／ｃｍ2と低温でも軟らかくて可塑性範囲が広い、クリーム用油脂組成物であった。
【００６１】
このクリーム用油脂組成物を用い、上記のシュガークリームの配合及び製法にてシュガークリームを得た。得られたシュガークリームは油っぽさも少なく、口溶けも良好な食感であった。
【００６２】
（実施例４）
実施例１で用いた混合油（ａ）４５重量％、大豆極度硬化油（融点６８℃）５重量％及び大豆油５０重量％を混合し、６０℃で溶解し、乳化剤無添加で常法により急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、ショートニングを得た。得られたショートニングは、光学顕微鏡下で３μｍ以下の微細結晶であり、ショートニングを実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、ショートニングの全油脂分中のコンパウンド結晶の含有量は、２７重量％であり、ショートニングの配合油のＳＦＣは、１０℃で４８％、２０℃で３７％、３０℃で１５％であった。
【００６３】
また、得られたショートニングは、５℃のレオメーター値が３１８０ｇ／ｃｍ2、２０℃のレオメーター値が１４６０ｇ／ｃｍ2と低温でも軟らかくて可塑性範囲が広い、クリーム用油脂組成物であった。
【００６４】
このクリーム用油脂組成物を用い、上記のシュガークリームの配合及び製法にてシュガークリームを得た。得られたシュガークリームは油っぽさも少なく、口溶けも良好な食感であった。
【００６５】
（実施例５）
パーム分別中部油２１重量％と豚脂７９重量％とを混合し、６０℃で溶解し、０℃で冷却し、結晶化させ、混合油（ｃ）を得た。この混合油（ｃ）は、ＳｔＯＳｔを２０重量％、ＯＳｔＯを２０重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
【００６６】
確認のため、混合油（ｃ）を７０℃で完全溶解し、０℃で３０分保持し、そして５℃で３０分間保持し結晶析出させたものを２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。
【００６７】
上記混合油（ｃ）９０重量％と、大豆油１０重量％とを混合し、６０℃で溶解し、乳化剤無添加で常法により急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、ショートニングを得た。得られたショートニングは、光学顕微鏡下で３μｍ以下の微細結晶であり、ショートニングを実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、ショートニングの全油脂分中のコンパウンド結晶の含有量は、３６重量％であり、ショートニングの配合油のＳＦＣは、１０℃で５５％、２０℃で３０％、３０℃１２％であった。
【００６８】
また、得られたショートニングは、５℃のレオメーター値が２８２０ｇ／ｃｍ2、２０℃のレオメーター値が１８５０ｇ／ｃｍ2と低温でも軟らかくて可塑性範囲が広い、クリーム用油脂組成物であった。
【００６９】
このクリーム用油脂組成物を用い、上記のメルトタイプクリームの配合及び製法にてメルトタイプクリームを得た。得られたメルトタイプクリームは油っぽさも少なく、口溶けも良好な食感であった。
【００７０】
（実施例６）
サル脂分別中部油２０重量％と豚脂８０重量％とを混合し、６０℃で溶解し、０℃で冷却し、結晶化させ、混合油（ｄ）を得た。この混合油（ｄ）は、ＳｔＯＳｔを２０重量％、ＯＳｔＯを２０重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
【００７１】
確認のため、混合油（ｄ）を７０℃で完全溶解し、０℃で３０分保持し、そして５℃で３０分間保持し結晶析出させたものを２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。
【００７２】
上記混合油（ｄ）９０重量％と、大豆油１０重量％とを混合し、６０℃で溶解し、乳化剤無添加で常法により急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、ショートニングを得た。得られたショートニングは、光学顕微鏡下で３μｍ以下の微細結晶であり、ショートニングを実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、ショートニングの全油脂分中のコンパウンド結晶の含有量は、３６重量％であり、ショートニングの配合油のＳＦＣは、１０℃で５０％、２０℃で３３％、３０℃で１２％であった。
【００７３】
また、得られたショートニングは、５℃のレオメーター値が３５８０ｇ／ｃｍ2、２０℃のレオメーター値が１８９０ｇ／ｃｍ2と低温でも軟らかくて可塑性範囲が広い、クリーム用油脂組成物であった。
【００７４】
このクリーム用油脂組成物を用い、上記のメルトタイプクリームの配合及び製法にてメルトタイプクリームを得た。得られたメルトタイプクリームは油っぽさも少なく、口溶けも良好な食感であった。
【００７５】
（比較例１）
魚油を原料とし、ニッケル触媒を用いて水素添加を行い、融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油を得た。これらの融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油をそれぞれ６０℃で溶解し、０℃に冷却し、結晶化させ、ＤＳＣにより結晶転移の有無を確認したところ、いずれもβプライム型をとる油脂であった。また、これらの融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油はいずれも、ＳＭＳ及びＭＳＭを含有しない油脂であった。
【００７６】
確認のため、これらの融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油をそれぞれ７０℃で完全溶解し、０℃で３０分保持し、そして５℃で３０分間保持し結晶析出させたものを２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．２オングストロームの面間隔に対応する強い回折線が得られ、これらの油脂結晶はいずれもβプライム型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が３鎖長構造であることを確認し、コンパウンド結晶の形成は認められなかった。
【００７７】
これらの融点３０℃の魚油硬化油７５重量％、融点３６℃の魚油硬化油１５重量％及び融点４５℃の魚油硬化油１０重量％を混合し、６０℃で溶解し、乳化剤無添加で常法により急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、ショートニングを得た。得られたショートニングを実施例１と同条件でＸ線回折測定を行ったところ、３鎖長構造のβプライム型をとり、コンパウンド結晶を含有しないことを確認した。ショートニングの配合油のＳＦＣは、１０℃で３８％、２０℃で２２％、３０℃で１０％であった。
【００７８】
このショートニングは、５℃のレオメーター値が６９００ｇ／ｃｍ2、２０℃のレオメーター値が６００ｇ／ｃｍ2と低温で硬く、可塑性範囲が狭い、クリーム用油脂組成物であった。
【００７９】
このクリーム用油脂組成物を用い、上記のシュガークリームの配合及び製法にてシュガークリームを得た。得られたシュガークリームは油っぽく、口溶けも悪いものであった。
【００８０】
（比較例２）
比較例１で用いた融点３０℃の魚油硬化油４０重量％、融点３６℃の魚油硬化油５０重量％及び融点４５℃の魚油硬化油１０重量％を混合し、６０℃で溶解し、乳化剤無添加で常法により急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、ショートニングを得た。得られたショートニングを実施例１と同条件でＸ線回折測定を行ったところ、３鎖長構造のβプライム型をとり、コンパウンド結晶を含有しないことを確認した。ショートニングの配合油のＳＦＣは、１０℃で４７％、２０℃で３３％、３０℃で２０％であった。
【００８１】
このショートニングは、５℃のレオメーター値が８１２０ｇ／ｃｍ2、２０℃のレオメーター値が７００ｇ／ｃｍ2と低温で硬く、可塑性範囲が狭い、クリーム用油脂組成物であった。
【００８２】
このクリーム用油脂組成物を用い、上記のメルトタイプクリームの配合及び製法にてメルトタイプクリームを得た。得られたメルトタイプクリームは油っぽく、口溶けも悪いものであった。
【００８３】
【発明の効果】
本発明のクリーム用油脂組成物は、製造する際に特殊な温度管理をしなくても、可塑性範囲が広く、経日的に硬さが変化せず安定であるクリーム用油脂組成物である。また、本発明のクリーム用油脂組成物を用いたクリーム類は、風味が良好で、油っぽさが少なく、口溶け良好なものである。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a fat and oil composition for cream that can provide creams having good flavor and suppressing oiliness and having good mouth melting.
[0002]
[Prior art]
Conventionally, fats and oils used in plastic fats and oils such as margarine and shortening are described in “Margarine Shortening Lard” (published by Mr. Satoshi Nakazawa, published by Mitsutoshi Nakazawa Co., Ltd.). , So its physical properties are mainly related to consistency, plasticity and crystal structure. Physically, its crystalline state is waxy (like acetoglycerides) for Alfa, crude crystals for Beta, and fine particles for Beta-prime. The melting point increases in the order of Alfa, Beta-prime, and Beta. The desirable crystal state of margarine and shortening composition is said to be beta-prime. As described above, the β prime type crystal state is considered good and has been used.
[0003]
β-prime type fat and oil crystals take fine crystals and contribute to the emulsion stability and show a good consistency. On the other hand, since this β prime type crystal is metastable in terms of energy, there is a drawback that it causes a transition phenomenon to a more energy stable β type crystal when the storage conditions are not appropriate. . Since this β-type crystal is the most stable form, it does not cause any further transition phenomenon, but generally has a large crystal size and forms coarse crystal grains called graining or bloom. Presents and has no product value at all.
[0004]
Even β-type crystals that pass through the β-prime type are known that have a relatively small crystal size. For example, a V-type crystal of cocoa butter corresponds to this, and is substantially a β2-type crystal of a symmetric triglyceride such as SOS or POS. However, in order to obtain β-type crystals having a relatively small crystal size, it is necessary to go through a special heat treatment process called tempering, or after cooling to a predetermined temperature, a specific component that becomes a crystal nucleus is added. It was a complicated process. As a result, the actual condition is that the crystal cannot be obtained in the rapid plasticization process for producing a normal cream fat composition. Moreover, the V-type crystals of cocoa butter are poor in plasticity.
[0005]
On the other hand, even the β-prime and most stable oils and fats tend to become harder over time, and the crystal precipitation method and storage method must be carefully managed.
[0006]
In order to solve the above problems, various inventions have been made so far in order to obtain fine crystals that are stable in terms of energy. Japanese Patent Publication No. 51-9963 discloses a method of obtaining β-type crystals by setting a specific triglyceride ratio. Japanese Patent Publication No. 58-13128 discloses a method for suppressing graining of fats and oils by transesterification, and Japanese Patent Laid-Open No. 10-295271 maintains fine crystals by blending high melting point fats and oils. Each method is disclosed. Further, JP-A-4-135453 discloses a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid at the 2-position of glycerol, and an unsaturated fatty acid having 16 to 18 carbon atoms and one unsaturated bond as 1 of glycerol. A method containing a mixed acid triglyceride bonded to the 3-position is disclosed.
[0007]
However, the method disclosed in Japanese Patent Publication No. 51-9963 requires a tempering operation to obtain a β-type crystal, and the method disclosed in Japanese Patent Publication No. 58-13128 and Japanese Patent Application Laid-Open No. 10-295271. The composition had a tendency to become harder over time, and was not sufficiently satisfactory as a cream oil composition in terms of stability. Moreover, the method of Unexamined-Japanese-Patent No. 4-135453 was limited to the cacao substitute fat and the oil-based confectionery use containing this.
[0008]
As described above, the oil and fat composition conventionally used in creams requires special temperature control in the production method in order to obtain stable crystals and plasticity, and the texture, Melting in the mouth is not always good.
[0009]
[Problems to be solved by the invention]
Accordingly, the object of the present invention is to produce creams that contain stable crystals, have a good flavor, have a low oiliness, and have a good melt in the mouth without special temperature control during production. It is providing the oil-fat composition for creams.
[0010]
[Means for Solving the Problems]
The present invention relates to S1 MS2 (S1 And S2 Is a saturated fatty acid and M is a monounsaturated fatty acid)3 M (S3 Contains a compound crystal composed of a triglyceride represented by a saturated fatty acid, M represents a monounsaturated fatty acid, and a high melting point oil having a melting point of 55 ° C to 80 ° CAnd S 1 MS 2 Content of triglyceride represented by MS and MS 3 The ratio to the content of triglyceride represented by M is 1: 1, and the content of the high melting point fat is 5% by weight or less in the total fat content.It is characterized by, Margarine or shorteningThe plastic oil / fat composition for cream (hereinafter referred to as a cream / fat composition for cream) achieves the above object.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the oil composition for cream of the present invention will be described in detail.
The oil composition for cream of the present invention is S1MS2(S1And S2Represents a saturated fatty acid, and M represents a monounsaturated fatty acid. same as below. ) Represented by a triglyceride (hereinafter referred to as S)1MS2Also say. ) And MSThreeM (SThreeRepresents a saturated fatty acid. same as below. ) Represented by a triglyceride (hereinafter referred to as MS)ThreeAlso called M. A compound crystal comprising:
[0012]
S above1MS2S1And S2And MSThreeS of MThreeIs preferably a saturated fatty acid having 16 or more carbon atoms, more preferably palmitic acid, stearic acid, arachidic acid, or behenic acid. In the present invention, the above S1, S2And SThreeAre most preferably the same saturated fatty acids.
[0013]
S above1MS2M and MSThreeM of M is preferably a monounsaturated fatty acid having 16 or more carbon atoms, more preferably a monounsaturated fatty acid having 18 or more carbon atoms, and most preferably oleic acid.
[0014]
In the present invention, S1MS2And MSThreeA compound crystal composed of M and S having a different structure1MS21 molecule and MSThreeWhen mixed with M1 molecules, it exhibits crystallization behavior as if it were a single triglyceride molecule. Compound crystals are also called intermolecular compounds. This compound crystal is known to have a two-chain structure in the packing state of triglyceride molecules.
[0015]
In addition, the above-described compound crystal is a direct transition from the α-type crystal unstable in thermal energy to the most stable β-type crystal without passing through the metastable β-prime crystal.
[0016]
That is, the above compound crystal is S1MS2And MSThreeAfter mixing and dissolving with M, cooling and crystallizing precipitates as the most stable β-type crystal and the triglyceride molecule packing state having a two-chain structure. At this time, the crystallization condition may be any crystallization condition and does not require special heat treatment such as tempering.
[0017]
In addition, as an example of confirming whether the cream oil composition contains compound crystals, the cream oil composition is completely dissolved at 70 ° C., then held at 0 ° C. for 30 minutes, and at 5 ° C. for 30 minutes. As a result of measuring the crystal type of the crystal obtained by holding for a minute by X-ray diffraction, it can be said that a compound having a β-type two-chain structure contains the above compound crystal.
[0018]
In the oil composition for cream of the present invention, S1MS2And MSThreeIt is necessary to contain a compound crystal consisting of M and S1MS2And MSThreeCreams obtained by using a cream fat composition containing no compound crystals consisting of M are not preferable because they are strong in oiliness and poorly melt in the mouth.
[0019]
Furthermore, in the present invention, S1MS2And MSThreeIt is preferable that the compound crystal composed of M is substantially a fine crystal.
[0020]
The above-mentioned fine crystal means that the compound crystal is fine and means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization. When using oil crystals with a crystal size exceeding 20 μm, it is easy to feel rough when put in the mouth or when touched, and when used as a cream oil composition in creams, the oiliness is strong. It is easy to melt and the mouth melts easily.
[0021]
In the present invention, as described above, S1MS2And MSThreeIt is preferable that the compound crystal composed of M is substantially a fine crystal. This “substantially” means all S1MS2And MSThreeAmong the compound crystals composed of M, it means that fine crystals are contained preferably 90% by weight or more, more preferably 95% by weight or more, and most preferably 99% by weight or more.
[0022]
S used in the present invention1MS2And MSThreeThe compound crystal consisting of M is “S1MS2Or "S1MS2Oil and fat "and" MSThree"Triglycerides represented by M" and "MSThreeIt can be produced using “oil containing M”.
[0023]
S above1MS2And MSThreeM is a naturally occurring S1MS2And MSThreeM may be sufficient, or the purity may be increased by fractionation. Furthermore, tri-saturated triglyceride (SSS) and tri-unsaturated triglyceride (MMM), or tri-unsaturated triglyceride (MMM) and saturated fatty acid are transesterified (selective transesterification with an enzyme is preferable), and S is further obtained by distillation or fractionation.1MS2And MSThreeWhat was obtained by what kind of method, such as what raised the purity of M, may be used.
[0024]
S above1MS2Examples of oils and fats containing coconut oil such as palm oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, moller fat, fulcula fat, Chinese tallow and various vegetable oils and fats Processed oils and fats obtained by fractionating vegetable oils and fats, and the following transesterified oils and processed oils and fats obtained by fractionating the transesterified oils can be used. In the present invention, one or more selected from the above are used.
[0025]
The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.
[0026]
MS aboveThreeAs fats and oils containing the triglyceride represented by M, for example, pork fat, pork fat fractionation oil, and transesterification oil can be used, and in the present invention, one or more selected from these are used.
[0027]
The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter , Shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other animal and vegetable oils and fats, processed fats and oils obtained after hydrogenation and separation of these animal and vegetable oils and fats as necessary The transesterified oil manufactured using this is mentioned.
[0028]
The oil composition for cream according to the present invention has the above-mentioned S1MS2And MSThreeA compound crystal composed of M is an essential component. The content of the compound crystal is preferably 5% by weight or more, more preferably 20% by weight or more, and most preferably 40% by weight or more in the total fat content of the cream fat composition.
[0029]
In the oil composition for cream of the present invention, the above S1MS2Triglycerides and S1MS2The amount of oil containing oil is S in the total oil content in the oil composition for cream of the present invention.1MS2Is preferably 2.5% by weight or more, more preferably 10% by weight or more, and most preferably 20 to 50% by weight. MS aboveThreeTriglycerides represented by M and MSThreeThe amount of the fat containing M is also MS in the total fat in the cream fat composition of the present invention.ThreeThe M content is preferably 2.5% by weight or more, more preferably 10% by weight or more, and most preferably 20 to 50% by weight.
[0030]
In the oil composition for cream of the present invention, S1MS2And MSThreeTriglycerides other than M and S1MS2And MSThreeYou may add the fats and oils which do not contain M. S1MS2And MSThreeTriglycerides other than M and S1MS2And MSThreeWhen adding fats and oils that do not contain M, the amount added is preferably 95% by weight or less, more preferably 80% by weight or less, and most preferably 60% by weight or less, in the total fats and oils of the cream fat composition. To do.
[0031]
The cream fat composition of the present invention comprises:Melting point 55 ° C or higher and 80 ° C or lowerContains high melting point fatTheBy blending the high melting point fat, the heat-resistant shape retention of the cream fat composition of the present invention can be improved..
[0032]
In addition, the above high melting point fats and oils are in the total fat and oil content of the cream fat composition.5Less than wt%. If the content of the above high-melting-point oil / fat for fats and oils for cream exceeds 30% by weight, melting in the mouth tends to deteriorate.
[0033]
Specific examples of the above high melting point oils and fats include, for example, palm oil, cacao butter, or palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and beef fat. Processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification of various animal and vegetable oils such as milk fat, pork fat, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil and whale oil And transesterified oils produced using fatty acids and fatty acid lower alcohol esters.
However, in the oil composition for cream according to the present invention, if the high melting point oil is not necessary, the high melting point oil may not be used.
[0034]
Examples of other components that can be contained in the cream fat composition of the present invention include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, and acidulants such as acetic acid, lactic acid, and gluconic acid. , Sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs And various processed egg products, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, Examples include food materials such as meat and seafood, and food additives.
[0035]
Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. Although the compounding quantity of the said emulsifier does not have a restriction | limiting in particular, In the fats and oils composition for creams of this invention, Preferably it is 0.05 to 3 weight%, More preferably, it is 0.1 to 1 weight%. Moreover, in the oil composition for creams of this invention, if the said emulsifier is not required, it is not necessary to use an emulsifier.
[0036]
Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used. Although there is no restriction | limiting in particular in the compounding quantity of the said thickening stabilizer, Preferably it is 0-10 weight% in the oil-fat composition for creams of this invention, More preferably, it is 0-5 weight%. Moreover, in the oil-fat composition for creams of this invention, if the said thickening stabilizer is not required, it is not necessary to use a thickening stabilizer.
[0037]
The cream fat composition of the present invention has plasticity.ShiFurther, either the margarine type or the shortening type may be used, and the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.
[0038]
The SFC (solid fat content) of the blended fat of the cream fat composition of the present invention is preferably 20-60% at 10 ° C, 10-40% at 20 ° C, 0-20% at 30 ° C, more preferably 10 30 to 55% at 20 ° C, 10 to 35% at 20 ° C, and 0 to 15% at 30 ° C.
[0039]
The above SFC is measured as follows. That is, the blended fat / oil is held at 60 ° C. for 30 minutes, the fat / oil is completely melted, and held at 0 ° C. for 30 minutes to solidify. Furthermore, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. After holding this at each measurement temperature of SFC for 30 minutes, SFC is measured.
[0040]
Next, the manufacturing method of the oil-fat composition for creams of this invention is demonstrated.
The oil composition for cream of the present invention is S1MS2And MSThreeM is mixed and dissolved, and then cooled and crystallized.
[0041]
Specifically, the oil composition for cream of the present invention is S1MS2And MSThreeIf necessary, the aqueous phase is mixed and emulsified in the oil phase in which M is mixed and dissolved. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is cooled and plasticized if necessary. In the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling, but even in the present invention, even with slow cooling, fine β-type crystals are taken, the plasticity range is wide, and the hardness does not change over time and is stable. A cream fat composition can be obtained. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and a combination of an open type diacooler and a compressor. Is mentioned.
[0042]
Moreover, it does not matter whether nitrogen, air or the like is included in any of the manufacturing steps when manufacturing the cream fat composition of the present invention.
[0043]
Such an oil and fat composition for cream of the present invention can be used for various types of creams such as anhydrous cream, anhydrous sugar cream, anhydrous melt type cream, water-containing cream, butter cream, double emulsion cream and the like.
[0044]
The content of the oil composition for cream of the present invention in the above creams is preferably 5 to 95% by weight, more preferably 5 to 80% by weight, and most preferably 10 to 60% by weight.
[0045]
The above creams preferably further contain saccharides.
Examples of the sugars include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, and reducing sugar. Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey, etc. 1 type or 2 types or more selected from these can be used. The content of sugars in the creams is preferably 5 to 70% by weight, more preferably 10 to 60% by weight, and most preferably 20 to 50% by weight.
[0046]
In the above creams, if necessary, dairy products such as skim milk powder and whole milk powder, salty agents such as salt, coloring agents such as β-carotene, plant proteins such as wheat protein and soy protein, various processed egg products, Food materials and food additives such as flavorings, seasonings, dried fruits, powdered fruit juice, powdered coffee, nut paste, spices, cocoa mass, cocoa powder, dextrin, various starches, cereals, beans and vegetables may be used.
[0047]
Thus, the creams obtained by using the oil composition for cream of the present invention can be used for various foods, specifically, cakes, crackers, cookies, hard biscuits, waffles, scones, breads, confectionery breads. It can be used for foods such as pie, Danish, shoe and donut.
[0048]
EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not restrict | limited at all by these Examples.
Examples below4The compound crystalAnd high melting point oilOf the oil composition for creams of this invention containing this, and the manufacture example of creams using this oil composition for creams. Moreover, the following Comparative Examples 1 and 2 show the manufacture example of the oil composition for creams which does not contain a compound crystal, and the manufacture example of creams using this oil composition for creams. In the following Examples 1 and 2, butter cream was prepared by using the cream oil composition obtained in the following manner, and the butter cream formulation shown in Table 1 below and the following [butter cream manufacturing method] Provided. In the following Examples 3 and 4 and Comparative Example 1 below, the obtained cream fat composition was used, and the sugar cream was formulated according to the formulation of the sugar cream described in Table 1 below and the following [Method for producing sugar cream]. Manufactured and subjected to evaluation. In the following Examples 5 and 6 and Comparative Example 2 below, the obtained cream fat composition was used, and the melt type cream composition shown in Table 1 below and the following [Production method of melt type cream] A type cream was manufactured and used for evaluation.In addition, the following Examples 1-3, 5 and 6 are reference examples rather than Examples of the present invention.
[0049]
[Table 1]
[Preparation of butter cream]
Whip the total amount of the cream fat composition (specific gravity about 0.2 to 0.6). The whole amount is added little by little while stirring the liquid sugar.
[Manufacturing method of sugar cream]
Whip the total amount of the cream fat composition (specific gravity about 0.2 to 0.6). Add the whole amount of powdered sugar and whole milk powder and mix.
[Production method of melt type cream]
About 20 parts by weight of the oil / fat composition for cream, the whole amount of powdered sugar and whole fat powdered milk are added, and the mixture is rolled by a conventional method. After rolling with a roller, conching is performed by adding about 10 parts by weight of the cream oil composition and lecithin. Thereafter, the remaining cream fat composition is added and mixed.
In the following Examples and Comparative Examples, St represents stearic acid, O represents oleic acid, P represents palmitic acid, and S represents a saturated fatty acid.
[0051]
(Example 1)
Soybean extremely hardened oil and ethyl oleate were mixed and dissolved at a weight ratio of 2: 3, and a transesterification reaction was performed using a 1,3-regioselective enzyme. Fatty acids were removed from the reaction product by molecular distillation, and the resulting fats and oils were fractionated and purified to obtain fats and oils having an OStO content of 60% by weight. The OStO-containing oil and fat 50% by weight and mango core fractionation middle part oil 50% by weight were mixed, dissolved at 60 ° C., cooled to 0 ° C., and crystallized to obtain a mixed oil (a). The mixed oil (a) contained 30% by weight of StOSt and 30% by weight of OStO. When the presence or absence of crystal transition was confirmed by DSC, it was a β-type crystal without taking the β prime type.
[0052]
For confirmation, the mixed oil (a) was completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and kept at 5 ° C. for 30 minutes to cause crystal precipitation. 2θ: X-ray in the range of 17 to 26 degrees As a result of diffraction measurement, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal.
[0053]
80% by weight of the mixed oil (a) and 20% by weight of soybean oil were mixed and dissolved at 60 ° C. to obtain a blended oil. 80.4% by weight of this blended oil was mixed with 0.5% by weight of stearic acid monoglyceride and 0.1% of lecithin as an emulsifier, 81% by weight of oil phase, 16% by weight of water, 1% by weight of salt, and 2% by weight of skim milk powder. Was converted into a water-in-oil emulsion (b) by a conventional method and subjected to a rapid cooling plasticization step (cooling rate -20 ° C / min or more) to obtain margarine. The obtained margarine is a fine crystal of 3 μm or less under an optical microscope. When the margarine oil phase is subjected to X-ray diffraction measurement under the same conditions as described above, it takes a β-type having a two-chain structure, and a compound crystal is obtained. It was confirmed to form. The content of compound crystals in the total fat content of margarine was 48% by weight, and the SFC of the blended oil of margarine was 37% at 10 ° C, 22% at 20 ° C, and 8% at 30 ° C. .
[0054]
Moreover, the obtained margarine has a rheometer value of 900 g / cm at 5 ° C.2The rheometer value at 20 ° C. is 340 g / cm2The oil composition for cream was soft even at low temperatures and had a wide plastic range.
[0055]
Using this cream oil composition, a butter cream was obtained by blending and producing the above butter cream. The resulting butter cream was less oily and had a good mouth melt.
[0056]
(Example 2)
The cooling rate in the normal quenching plasticization step is −20 ° C./min or more, but the emulsion (b) used in Example 1 is subjected to a slower cooling condition (cooling rate of −1 ° C./min). And plasticized by cooling to obtain margarine. The obtained margarine is a fine crystal of 3 μm or less under an optical microscope, and the oil phase of margarine was subjected to X-ray diffraction measurement under the same conditions as in Example 1. It was confirmed that crystals were formed. The content of compound crystals in the total fat content of margarine was 48% by weight, and the SFC of the blended oil of margarine was 37% at 10 ° C, 22% at 20 ° C, and 8% at 30 ° C. .
[0057]
In addition, the obtained margarine has a rheometer value at 5 ° C. of 1000 g / cm.2The rheometer value at 20 ° C. is 400 g / cm2The oil composition for cream was soft even at low temperatures and had a wide plastic range.
[0058]
Using this cream oil composition, a butter cream was obtained by blending and producing the above butter cream. The resulting butter cream was less oily and had a good mouth melt.
[0059]
(Example 3)
85% by weight of the mixed oil (a) used in Example 1 and 15% by weight of soybean oil were mixed, dissolved at 60 ° C., and quenched and plasticized in a conventional manner without adding an emulsifier (cooling rate −20 ° C. / Min.) To get a shortening. The shortening obtained was a fine crystal of 3 μm or less under an optical microscope. When the shortening was subjected to X-ray diffraction measurement under the same conditions as in Example 1, it took a β-type with a two-chain structure to form a compound crystal. Confirmed to do. The content of compound crystals in the total fat and oil of the shortening was 51% by weight, and the SFC of the shortening blended oil was 49% at 10 ° C, 30% at 20 ° C, and 12% at 30 ° C. .
[0060]
The shortening obtained has a rheometer value of 3360 g / cm at 5 ° C.2The rheometer value at 20 ° C is 800 g / cm2The oil composition for cream was soft even at low temperatures and had a wide plastic range.
[0061]
Using this oil composition for cream, a sugar cream was obtained by blending and manufacturing the above-mentioned sugar cream. The obtained sugar cream was less oily and had a good mouth melt.
[0062]
Example 4
45% by weight of the mixed oil (a) used in Example 1, 5% by weight of soybean extremely hardened oil (melting point: 68 ° C.) and 50% by weight of soybean oil were mixed and dissolved at 60 ° C. A shortening was obtained through a rapid cooling plasticization step (cooling rate -20 ° C / min or more). The shortening obtained was a fine crystal of 3 μm or less under an optical microscope. When the shortening was subjected to X-ray diffraction measurement under the same conditions as in Example 1, it took a β-type with a two-chain structure to form a compound crystal. Confirmed to do. The content of compound crystals in the total fat and oil of shortening was 27% by weight, and the SFC of the shortening blended oil was 48% at 10 ° C, 37% at 20 ° C, and 15% at 30 ° C. .
[0063]
The shortening obtained has a rheometer value of 3180 g / cm at 5 ° C.2The rheometer value at 20 ° C. is 1460 g / cm2The oil composition for cream was soft even at low temperatures and had a wide plastic range.
[0064]
Using this oil composition for cream, a sugar cream was obtained by blending and manufacturing the above-mentioned sugar cream. The obtained sugar cream was less oily and had a good mouth melt.
[0065]
(Example 5)
21% by weight of palm fractionation middle oil and 79% by weight of pork fat were mixed, dissolved at 60 ° C., cooled at 0 ° C., and crystallized to obtain a mixed oil (c). This mixed oil (c) contained 20% by weight of StOSt and 20% by weight of OStO. When the crystal transition was confirmed by DSC, it was a β-type crystal without taking the β prime type.
[0066]
For confirmation, the mixed oil (c) was completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and kept at 5 ° C. for 30 minutes to cause crystal precipitation. 2θ: X-ray in the range of 17 to 26 degrees As a result of diffraction measurement, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal.
[0067]
90% by weight of the above mixed oil (c) and 10% by weight of soybean oil are mixed, dissolved at 60 ° C., and subjected to a rapid plasticization step (cooling rate −20 ° C./min or more) by an ordinary method without adding an emulsifier, Got shortening. The shortening obtained was a fine crystal of 3 μm or less under an optical microscope. When the shortening was subjected to X-ray diffraction measurement under the same conditions as in Example 1, it took a β-type with a two-chain structure to form a compound crystal. Confirmed to do. And the content of the compound crystal | crystallization in the total fats and oils of shortening was 36 weight%, and SFC of the compounding oil of shortening was 55% at 10 degreeC, 30% at 20 degreeC, and 12 degreeC at 30 degreeC.
[0068]
The shortening obtained has a rheometer value of 5820 ° C./2820 g / cm.2The rheometer value at 20 ° C. is 1850 g / cm2The oil composition for cream was soft even at low temperatures and had a wide plastic range.
[0069]
Using this oil composition for cream, a melt type cream was obtained by blending and producing the above melt type cream. The obtained melt type cream had less oiliness and a good mouthfeel.
[0070]
(Example 6)
A mixture of 20% by weight of oil for fractionation of monkey fat and 80% by weight of pork fat was dissolved at 60 ° C, cooled at 0 ° C and crystallized to obtain a mixed oil (d). This mixed oil (d) contained 20% by weight of StOSt and 20% by weight of OStO. When the crystal transition was confirmed by DSC, it was a β-type crystal without taking the β prime type.
[0071]
For confirmation, the mixed oil (d) was completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and kept at 5 ° C. for 30 minutes to cause crystal precipitation. 2θ: X-ray in the range of 17 to 26 degrees As a result of diffraction measurement, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal.
[0072]
90% by weight of the mixed oil (d) and 10% by weight of soybean oil are mixed, dissolved at 60 ° C., and subjected to a rapid plasticization step (cooling rate −20 ° C./min or more) by a conventional method without adding an emulsifier. Got shortening. The shortening obtained was a fine crystal of 3 μm or less under an optical microscope. When the shortening was subjected to X-ray diffraction measurement under the same conditions as in Example 1, it took a β-type with a two-chain structure to form a compound crystal. Confirmed to do. The content of compound crystals in the total fat and oil of the shortening was 36% by weight, and the SFC of the shortening compounded oil was 50% at 10 ° C, 33% at 20 ° C, and 12% at 30 ° C. .
[0073]
The shortening obtained has a rheometer value of 5580 g / cm at 5 ° C.2The rheometer value at 20 ° C. is 1890 g / cm2The oil composition for cream was soft even at low temperatures and had a wide plastic range.
[0074]
Using this oil composition for cream, a melt type cream was obtained by blending and producing the above melt type cream. The obtained melt type cream had less oiliness and a good mouthfeel.
[0075]
(Comparative Example 1)
Hydrogenation was performed using fish oil as a raw material using a nickel catalyst to obtain a cured fish oil having a melting point of 30 ° C., a cured fish oil having a melting point of 36 ° C., and a cured fish oil having a melting point of 45 ° C. These cured oils of fish oil having a melting point of 30 ° C., cured oils of fish oil having a melting point of 36 ° C., and cured oils of fish oil having a melting point of 45 ° C. are each dissolved at 60 ° C., cooled to 0 ° C. When confirmed, all were fats and oils of a β prime type. Further, these fish oil hardened oil having a melting point of 30 ° C., fish oil hardened oil having a melting point of 36 ° C., and fish oil hardened oil having a melting point of 45 ° C. were fats and oils not containing SMS and MSM.
[0076]
For confirmation, these fish oil hardened oil with a melting point of 30 ° C, fish oil hardened with a melting point of 36 ° C and fish oil hardened with a melting point of 45 ° C are each completely dissolved at 70 ° C, kept at 0 ° C for 30 minutes, and at 5 ° C. When X-ray diffraction measurement was carried out in the range of 2θ: 17 to 26 degrees after crystallizing for 30 minutes, strong diffraction lines corresponding to a surface spacing of 4.2 Å were obtained. It was confirmed that all took β prime type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was confirmed that the triglyceride packing state was a three-chain structure, and formation of compound crystals was not observed.
[0077]
These were mixed with 75% by weight of cured oil of fish oil with a melting point of 30 ° C, 15% by weight of cured oil of fish oil with a melting point of 36 ° C and 10% by weight of cured oil of fish oil with a melting point of 45 ° C, dissolved at 60 ° C, and added with no emulsifier. Was subjected to a rapid plasticization step (cooling rate −20 ° C./min or more) to obtain a shortening. When the obtained shortening was subjected to X-ray diffraction measurement under the same conditions as in Example 1, it was confirmed that the shortening was a β-prime type having a three-chain structure and no compound crystal was contained. The SFC of the shortening blended oil was 38% at 10 ° C, 22% at 20 ° C, and 10% at 30 ° C.
[0078]
This shortening has a rheometer value of 6900 g / cm at 5 ° C.2The rheometer value at 20 ° C is 600 g / cm2The oil composition for cream was hard at low temperatures and had a narrow plastic range.
[0079]
Using this oil composition for cream, a sugar cream was obtained by blending and manufacturing the above-mentioned sugar cream. The obtained sugar cream was oily and poorly melted in the mouth.
[0080]
(Comparative Example 2)
40% by weight of a cured fish oil having a melting point of 30 ° C., 50% by weight of a cured oil of fish oil having a melting point of 36 ° C., and 10% by weight of a cured oil of fish oil having a melting point of 45 ° C. used in Comparative Example 1 were dissolved at 60 ° C. The addition was applied to a quench plasticization step (cooling rate -20 ° C / min or higher) by a conventional method to obtain a shortening. When the obtained shortening was subjected to X-ray diffraction measurement under the same conditions as in Example 1, it was confirmed that the shortening was a β-prime type having a three-chain structure and no compound crystal was contained. The SFC of the shortening blended oil was 47% at 10 ° C, 33% at 20 ° C, and 20% at 30 ° C.
[0081]
This shortening has a rheometer value of 8120 g / cm at 5 ° C.2The rheometer value at 20 ° C. is 700 g / cm2The oil composition for cream was hard at low temperatures and had a narrow plastic range.
[0082]
Using this oil composition for cream, a melt type cream was obtained by blending and producing the above melt type cream. The resulting melt type cream was oily and poorly melted in the mouth.
[0083]
【The invention's effect】
The cream fat composition of the present invention is a cream fat composition that has a wide plasticity range and does not change its hardness with time, and is stable without special temperature control during production. Moreover, the cream using the oil composition for creams of the present invention has good flavor, little oiliness, and good melting in the mouth.
Claims (6)
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|---|---|---|---|
| JP2001373224A JP4082896B2 (en) | 2001-12-06 | 2001-12-06 | Oil composition for cream |
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| JP2001373224A JP4082896B2 (en) | 2001-12-06 | 2001-12-06 | Oil composition for cream |
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| JP4082896B2 true JP4082896B2 (en) | 2008-04-30 |
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| MY142954A (en) | 2005-05-13 | 2011-01-31 | Nisshin Oillio Group Ltd | Intermolecular compounds of fatty acid triglycerides |
| JP5470133B2 (en) * | 2010-03-31 | 2014-04-16 | 株式会社明治 | Baking-resistant oil-based cream and composite baking food using the same |
| CN108882719B (en) * | 2016-04-07 | 2022-02-08 | 株式会社艾迪科 | Method for producing non-tempering hard fat composition |
| CN111194789A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Flaky cream containing anhydrous cream for pastry and preparation method thereof |
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