JP2007282535A - Oil and fat composition for foaming oil-in-water emulsified fat - Google Patents
Oil and fat composition for foaming oil-in-water emulsified fat Download PDFInfo
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本発明は、起泡性水中油型乳化脂用油脂組成物、これを乳化させた起泡性水中油型乳化脂、該起泡性水中油型乳化脂を起泡させた常温流通型起泡済水中油型乳化脂、及び該起泡済水中油型乳化脂をフィリング材として使用した常温流通型食品に関する。
詳しくは、起泡済水中油型乳化脂が常温域（約１５〜３５℃）において良好な保形性を有し、口溶け性が良好で、常温保管時の経時的乳化安定性に優れ、常温保管時にも起泡済水中油型乳化脂が硬くなることのない、優れた常温流通型起泡済水中油型乳化脂を与える起泡性水中油型乳化脂用油脂組成物、これを乳化させた起泡性水中油型乳化脂、該起泡性水中油型乳化脂を起泡させた常温流通型起泡済水中油型乳化脂、及び該起泡済水中油型乳化脂をフィリング材として使用した常温流通型食品に関する。
The present invention relates to an oil / fat composition for foamable oil-in-water emulsified fat, a foamable oil-in-water emulsified fat emulsified from the composition, and a room temperature flow-type foamed foam from which the foamable oil-in-water emulsified fat is foamed The present invention relates to a finished oil-in-water emulsified fat and a room temperature flow-through food using the foamed oil-in-water emulsified fat as a filling material.
Specifically, the foamed oil-in-water emulsified fat has good shape retention in the normal temperature range (about 15 to 35 ° C.), has good meltability in the mouth, and has excellent emulsion stability over time during storage at normal temperature. A foamed oil-in-water emulsified fat that gives an excellent room temperature flow-through foamed oil-in-water emulsified fat that does not become hard even during storage, and emulsifies this The foamable oil-in-water emulsified fat, the normal temperature flow-through foamed oil-in-water emulsified fat obtained by foaming the foamable oil-in-water emulsified fat, and the foamed oil-in-water emulsified fat as a filling material It relates to the room temperature distribution type food used.
起泡させた乳化脂、所謂ホイップクリームは、パンや洋菓子などのベーカリー製品、あるいはプリンやムースなどの洋生菓子などの食品においてフィリング材として広く用いられている。なかでもパンや洋菓子などのベーカリー製品にあっては常温流通させる場合があり、このような常温流通型食品に使用するホイップクリームとしては、従来、油中水型の乳化脂が使用されてきた。
近年、市場の高級化志向と流通網の発達を背景に、常温流通型食品にあっても口溶けが良好で水々しさのある水中油型の乳化脂の使用が求められてきた。しかしながら、常温流通型食品であるパンや洋菓子などのベーカリー製品には、生クリームに代表される従来の水中油型乳化脂では常温域（約１５〜３５℃）での保形性が弱く、改良が求められていた。
このような点の改良方法として、エステル交換によりトリグリセライド１分子中１個以上の炭素数２０以上の飽和脂肪酸を含む油脂を作成しこれを使用すること（特許文献１）や、エステル交換によりラウリン系油脂に長鎖脂肪酸を導入すること（特許文献２）などが検討されてきたが、口溶けなどホイップクリームとしての基本的な部分で不十分なものであった。
In recent years, there has been a demand for the use of oil-in-water emulsified fat that has good meltability and wateriness even in the case of room-temperature distribution-type foods, against the backdrop of market upscaling and development of distribution networks. However, bakery products such as bread and Western confectionery, which are foods distributed at room temperature, have a weak shape retention at room temperature (about 15 to 35 ° C) with conventional oil-in-water emulsified fats such as fresh cream. Was demanded.
As an improvement method of such a point, fats and oils containing one or more saturated fatty acids having 20 or more carbon atoms in one molecule of triglyceride are prepared by transesterification (Patent Document 1), and lauric series is obtained by transesterification. The introduction of long-chain fatty acids into fats and oils (Patent Document 2) has been studied, but the basic part of whipping cream such as melting in the mouth has been insufficient.
従って、本発明の目的は、常温域（約１５〜３５℃）において良好な保形性を有し、口溶け性が良好で、常温保管時の経時的乳化安定性に優れ、常温保管時にも起泡済水中油型乳化脂が硬くなることのない、優れた常温流通型起泡済水中油型乳化脂を与える起泡性水中油型乳化脂用油脂組成物、これを乳化させた起泡性水中油型乳化脂、該起泡性水中油型乳化脂を起泡させた常温流通型起泡済水中油型乳化脂、及び該常温流通型起泡済水中油型乳化脂をフィリング材として使用した常温流通型食品を提供することにある。 Accordingly, the object of the present invention is to have good shape retention in the normal temperature range (about 15 to 35 ° C.), good meltability in the mouth, excellent emulsification stability over time during normal temperature storage, and even during normal temperature storage. Foamed oil-in-water emulsified fat that gives excellent foaming oil-in-water emulsified fat under normal temperature circulation type foamed oil-in-water emulsified fat without foaming, and foamability obtained by emulsifying this Oil-in-water emulsified fat, foamed oil-in-water emulsified fat at room temperature, and foamed oil-in-water emulsified fat at room temperature, and foamed oil-in-water emulsified fat at room temperature, used as a filling material It is to provide a normal temperature distribution type food.
本発明者らは上記に鑑み鋭意研究の結果本発明に到達した。即ち本発明は、油脂中の全トリグリセライドを構成する全脂肪酸残基のうちラウリン酸残基の占める割合が３０〜６０質量％であり、且つ該油脂中の個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が４２〜４９であるトリグリセライドの占める割合が油脂中の全トリグリセライドの２０〜４５質量％であり、且つ該油脂中の個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が５０〜６２であるトリグリセライドの占める割合が油脂中の全トリグリセライドの４〜１５質量％である起泡性水中油型乳化脂用油脂組成物である。
また本発明は、上記の起泡性水中油型乳化脂用油脂組成物を油相中の油脂成分として水中油型に乳化させたものである起泡性水中油型乳化脂である。
また本発明は、上記の起泡性水中油型乳化脂を起泡させたものである常温流通型起泡済水中油型乳化脂である。
また本発明は、上記の常温流通型起泡済水中油型乳化脂をフィリング材として使用した常温流通型食品である。
The present inventors have reached the present invention as a result of intensive studies in view of the above. That is, in the present invention, the proportion of lauric acid residues in the total fatty acid residues constituting all triglycerides in fats and oils is 30 to 60% by mass, and the fatty acid residues constituting individual triglycerides in the fats and oils The proportion of the triglycerides having the total number of carbon atoms of 42 to 49 is 20 to 45% by mass of the total triglycerides in the fat and oil, and the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the fat and oil It is the oil-fat composition for foamable oil-in-water type emulsified fat whose ratio which the triglyceride whose is is 50-62 is 4-15 mass% of all the triglycerides in fats and oils.
Moreover, this invention is a foamable oil-in-water type emulsified fat which emulsifies the said oil-fat composition for foamable oil-in-water type emulsified fats into the oil-in-water type as an oil-and-fat component in an oil phase.
Moreover, this invention is the normal temperature circulation type foamed oil-in-water type emulsified fat which foamed said foamable oil-in-water type emulsified fat.
Moreover, this invention is a normal temperature distribution type food which uses said normal temperature distribution type foamed oil-in-water type emulsified fat as a filling material.
本発明の効果は、常温域（約１５〜３５℃）において良好な保形性を有し、口溶け性が良好で、常温保管時の経時的乳化安定性に優れ、常温保管時にも起泡済水中油型乳化脂が硬くなることのない、優れた常温流通型起泡済水中油型乳化脂を与える起泡性水中油型乳化脂用油脂組成物、これを乳化させた起泡性水中油型乳化脂、該起泡性水中油型乳化脂を起泡させた常温流通型起泡済水中油型乳化脂、及び該常温流通型起泡済水中油型乳化脂をフィリング材として使用した常温流通型食品を提供したことにある。 The effect of the present invention is that it has good shape retention in the normal temperature range (about 15 to 35 ° C.), has good meltability in the mouth, has excellent emulsification stability over time during normal temperature storage, and has been foamed even during normal temperature storage. Oil-in-water emulsified fat, a foamable oil-in-water emulsified fat composition that gives an excellent normal-temperature flow-through foamed oil-in-water emulsified fat without causing the oil-in-water emulsified oil to become hard, Room temperature circulation type foamed oil-in-water emulsified fat in which the foamable oil-in-water emulsified fat is foamed, and room temperature using the room temperature circulation type foamed oil-in-water emulsified fat as a filling material It is in providing distribution-type food.
本発明の油脂組成物は、油脂中の全トリグリセライドを構成する全脂肪酸残基のうちラウリン酸残基の占める割合が３０〜６０質量％、好ましくは４０〜５５質量％であり、且つ該油脂中の個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が４２〜４９であるトリグリセライドの占める割合が油脂中の全トリグリセライドの２０〜４５質量％、好ましくは２５〜４０質量％であり、且つ該油脂中の個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が５０〜６２であるトリグリセライドの占める割合が油脂中の全トリグリセライドの４〜１５質量％、好ましくは４〜１０質量％である。 In the oil and fat composition of the present invention, the proportion of lauric acid residues in the total fatty acid residues constituting all triglycerides in the oil and fat is 30 to 60% by mass, preferably 40 to 55% by mass, and The proportion of the triglycerides in which the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides is 42 to 49 is 20 to 45% by mass, preferably 25 to 40% by mass of the total triglycerides in the oil and fat, and The proportion of the triglycerides in which the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the fats and oils is 50 to 62 is 4 to 15% by weight, preferably 4 to 10% by weight of the total triglycerides in the fats and oils. is there.
本発明の油脂組成物において、油脂中の全トリグリセライドを構成する全脂肪酸残基のうちラウリン酸残基の占める割合が上記量未満であると、起泡済乳化脂の口溶けが悪く、また常温域での保形性が悪くなるものである。逆にラウリン酸残基の占める割合が上記量を超えると、常温保管時の経時的乳化安定性に劣り、また常温保管時に起泡済水中油型乳化脂が硬くなってしまうものである。 In the oil and fat composition of the present invention, when the proportion of the lauric acid residue in the total fatty acid residue constituting the total triglyceride in the oil and fat is less than the above amount, the foamed emulsified fat is poorly dissolved in the mouth, and the normal temperature range In this case, the shape retention in the case becomes worse. On the other hand, if the proportion of lauric acid residues exceeds the above amount, the emulsion stability over time during storage at room temperature is poor, and the foamed oil-in-water emulsified fat becomes hard during storage at room temperature.
本発明の油脂組成物において、油脂中の個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が４２〜４９であるトリグリセライドの占める割合が上記量未満であると、常温保管時の経時的乳化安定性に劣り、また常温保管時に起泡済水中油型乳化脂が硬くなってしまうものである。逆に脂肪酸残基の炭素原子数の合計が４２〜４９であるトリグリセライドの占める割合が上記量を超えると、常温域での保形性が悪くなるものである。 In the oil and fat composition of the present invention, when the proportion of the triglycerides in which the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the oil and fat is less than the above amount, the time-dependent storage at room temperature The emulsion stability is inferior, and the foamed oil-in-water emulsified fat becomes hard during storage at room temperature. On the contrary, when the ratio of the triglyceride whose total number of carbon atoms of the fatty acid residue is 42 to 49 exceeds the above amount, the shape retention in the normal temperature range is deteriorated.
本発明の油脂組成物において、油脂中の個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が５０〜６２であるトリグリセライドの占める割合が上記量未満であると、常温保管時の経時的乳化安定性に劣り、また常温保管時に起泡済水中油型乳化脂が硬くなってしまうものである。逆に脂肪酸残基の炭素原子数の合計が５０〜６２であるトリグリセライドの占める割合が上記量を超えると、起泡済乳化脂の口溶けが悪くなってしまうものである。 In the oil and fat composition of the present invention, when the proportion of the triglycerides in which the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the oil and fat is less than the above amount, the time-dependent storage at room temperature The emulsion stability is inferior, and the foamed oil-in-water emulsified fat becomes hard during storage at room temperature. On the contrary, when the ratio of the triglyceride having the total number of carbon atoms of the fatty acid residues of 50 to 62 exceeds the above amount, the foaming of the foamed emulsified fat becomes worse.
このような油脂組成物を得る方法は何ら限定されるものではなく、公知の方法を用いればよく、例えば各種食用油脂をそのまま、若しくは硬化（水素添加）処理や分別処理を施した油脂、あるいは油脂中のトリグリセライド間で脂肪酸のエステル交換処理（ランダムエステル交換でも特異的エステル交換でもよい）を施した油脂、油脂中のトリグリセライドを他の脂肪酸原料（例えば、脂肪酸エステルなど）との間で脂肪酸のエステル交換処理（ランダムエステル交換でも特異的エステル交換でもよい）を施した油脂、これらの処理を複数組み合わせて処理した油脂などを、油脂を構成する脂肪酸残基が上記条件を満足するように、単独で、若しくは混合して用いればよい。
上記のような食用油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、カカオ脂、サフラワー油、乳脂、牛脂、豚脂、魚油、鯨油等の各種の植物油脂、動物油脂などを挙げることができるが、これらに限定されるものではない。
The method for obtaining such an oil / fat composition is not limited in any way, and any known method may be used. For example, various edible oils / fats may be used as they are, or oils / fats that have undergone curing (hydrogenation) treatment or separation treatment, or oils / fats. Fatty acid ester that has undergone transesterification of fatty acid between triglycerides in it (can be random transesterification or specific transesterification), and triglyceride in fats and oils with other fatty acid raw materials (for example, fatty acid esters, etc.) Oils and fats that have been subjected to exchange treatment (which may be random transesterification or specific transesterification), oils and fats that have been treated by combining a plurality of these treatments, alone so that the fatty acid residues constituting the oils satisfy the above conditions Or a mixture thereof.
Examples of edible fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, cocoa butter, safflower oil, milk fat, beef tallow, pig Various vegetable oils such as fat, fish oil, and whale oil, animal fats and the like can be mentioned, but are not limited thereto.
次に、本発明の起泡性水中油型乳化脂について説明する。本発明の起泡性水中油型乳化脂は、上記本発明の起泡性水中油型乳化脂用油脂組成物を油相中の油脂成分として水中油型に乳化させたものである。
本発明の起泡性水中油型乳化脂中の上記起泡性水中油型乳化脂用油脂組成物の含有量は、特に制限はないが、起泡性水中油型乳化脂中、好ましくは１０〜８０質量％、さらに好ましくは２０〜６０質量％である。
本発明の起泡性水中油型乳化脂の水分の含有量は、特に制限はないが、好ましくは１０〜８０質量％、さらに好ましくは２０〜６０質量％である。
Next, the foamable oil-in-water emulsified fat of the present invention will be described. The foamable oil-in-water emulsified fat of the present invention is obtained by emulsifying the above-described foamable oil-in-water emulsified fat composition of the present invention into an oil-in-water type as a fat component in the oil phase.
The content of the oil composition for a foamable oil-in-water emulsified fat in the foamable oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 10 in the foamable oil-in-water emulsified fat. It is -80 mass%, More preferably, it is 20-60 mass%.
The water content of the foamable oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 10 to 80% by mass, and more preferably 20 to 60% by mass.
また、本発明の起泡性水中油型乳化脂では、本発明の効果を阻害しない範囲内で所望により、油相部及び／又は水相部に乳化剤、安定剤、蛋白質、糖類、果汁、ジャム、カカオ及びカカオ製品、コーヒー及びコーヒー製品等の呈味成分、調味料、着香料、着色料、保存料、酸化防止剤、ｐＨ調整剤等の成分を、必要に応じ、任意に配合してもよい。この任意成分の配合量は、本発明の効果を阻害しない範囲であれば、特に制限されず、通常の使用量の範囲で任意に使用することができる。 Moreover, in the foamable oil-in-water type emulsified fat of the present invention, an emulsifier, a stabilizer, a protein, a saccharide, fruit juice, jam and an emulsifier, stabilizer, protein, saccharide, fruit juice, jam in the oil phase part and / or the aqueous phase part as long as the effects of the present invention are not impaired , Components such as cacao and cacao products, coffee and coffee products, flavoring ingredients, seasonings, flavoring agents, coloring agents, preservatives, antioxidants, pH adjusters, etc. Good. The blending amount of the optional component is not particularly limited as long as it does not impair the effects of the present invention, and can be arbitrarily used within a normal usage amount range.
上記乳化剤としては、特に限定されないが、例えばレシチン、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、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、プロピレングリコール脂肪酸エステル、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ソルビタンモノステアレート、ポリオキシエチレンソルビタンモノグリセリド等が挙げられる。これらの乳化剤は単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 The emulsifier is not particularly limited. For example, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose. Examples include acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more.
上記安定剤としては、リン酸塩（ヘキサメタリン酸、第２リン酸、第１リン酸）、クエン酸のアルカリ金属塩（カリウム、ナトリウム等）、グアーガム、キサンタンガム、タマリンドガム、カラギーナン、アルギン酸塩、ファーセルラン、ローカストビーンガム、ペクチン、カードラン、澱粉、化工澱粉、結晶セルロース、ゼラチン、デキストリン、寒天、デキストラン等の安定剤が挙げられる。これらの安定剤は、単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 As the stabilizer, phosphates (hexametaphosphoric acid, diphosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan, alginate, fur Examples of the stabilizer include cellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, and dextran. These stabilizers can be used alone or in combination of two or more.
上記蛋白質としては、特に限定されないが、例えばα−ラクトアルブミンやβ−ラクトグロブリン、血清アルブミン等のホエイ蛋白質、カゼイン、その他の乳蛋白質、低密度リポ蛋白質、高密度リポ蛋白質、ホスビチン、リベチン、リン糖蛋白質、オボアルブミン、コンアルブミン、オボムコイド等の卵蛋白質、グリアジン、グルテニン、プロラミン、グルテリン等の小麦蛋白質、その他動物性及び植物性蛋白質等の蛋白質が挙げられる。これらの蛋白質は、目的に応じて１種ないし２種以上の蛋白質として、あるいは１種ないし２種以上の蛋白質を含有する食品素材の形で添加してもよい。 The protein is not particularly limited. For example, whey protein such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphorus Examples include glycoproteins, egg proteins such as ovalbumin, conalbumin, and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins.
上記糖類としては、特に限定されないが、例えばブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、オリゴ糖、還元糖ポリデキストロース、ソルビトール、還元乳糖、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、アスパルテーム等の糖類が挙げられる。これらの糖類は、単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。 The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol And sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.
本発明の起泡性水中油型乳化脂の製造方法は特に限定されるのもではなく、上記本発明の起泡性水中油型乳化脂用油脂組成物及び水、さらに所望により上記のその他の物質を、常法によって水中油型に乳化すればよいが、好ましい製造方法について説明すると以下の通りである。 The method for producing the foamable oil-in-water emulsified fat according to the present invention is not particularly limited, and the oil-fat composition for foamable oil-in-water emulsified fat according to the present invention and water, and, if desired, the above-mentioned other The substance may be emulsified in an oil-in-water type by a conventional method, but a preferred production method will be described as follows.
まず、水及びその他の物質を含む水相部と、油脂及びその他の物質を含む油相部とをそれぞれ個別に調製し、該水相部と該油相とを混合乳化し、起泡性水中油型乳化脂を得る。
得られた起泡性水中油型乳化脂は、必要により、バルブ式ホモジナイザー、ホモミキサー、コロイドミル等の均質化装置により圧力０．０１ＭＰａ〜１００ＭＰａの範囲で均質化してもよい。また、必要によりインジェクション式、インフージョン式等の直接加熱方式、あるいはプレート式、チューブラー式、掻き取り式等の間接加熱方式を用いたＵＨＴ・ＨＴＳＴ・低温殺菌、バッチ式、レトルト、マイクロ波加熱等の加熱滅菌もしくは加熱殺菌処理を施してもよく、あるいは直火等の加熱調理により加熱してもよい。また、加熱後に必要に応じて再度均質化してもよい。また、必要により急速冷却、徐冷却等の冷却操作を施してもよい。
First, an aqueous phase part containing water and other substances and an oil phase part containing fats and oils and other substances are separately prepared, and the aqueous phase part and the oil phase are mixed and emulsified, An oil-type emulsified fat is obtained.
The obtained foamable oil-in-water emulsified fat may be homogenized in a pressure range of 0.01 MPa to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill, if necessary. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave heating using direct heating method such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heat sterilization or heat sterilization treatment may be performed, or heating may be performed by heat cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.
本発明の起泡性水中油型乳化脂は、主としてホイップ用クリームとして用いられる他、洋菓子用素材、コーヒーホワイトナー、アイスクリーム、及びパン練り混み等の用途に用いられるが、本発明の起泡性水中油型乳化脂と、生クリームや、カスタードクリーム等のフラワーペースト類、ジャム、果汁、チョコレートペースト等のカカオ製品等、などの呈味性素材等とを混合しブレンド物としても本発明の起泡性水中油型乳化脂の特性を失うことがない。また、起泡済みクリームとして、冷蔵、冷凍、常温の保管流通条件で用いることもできる。 The foamable oil-in-water emulsified fat of the present invention is mainly used as a whipping cream, as well as for confectionery materials, coffee whiteners, ice creams, and bread kneaded mixes. The oily water-in-oil emulsified fat is mixed with a flavoring material such as flour paste such as fresh cream or custard cream, cacao products such as jam, fruit juice, chocolate paste, etc. The characteristics of the foamable oil-in-water emulsified fat are not lost. Further, the foamed cream can be used under refrigerated, frozen, and room temperature storage and distribution conditions.
本発明の常温流通型起泡済水中油型乳化脂は、上記本発明の起泡性水中油型乳化脂を起泡させたものである。起泡の条件は特に限定されるものではなく、従来起泡性水中油型乳化脂を用いてホイップクリームを製造する場合と概ね同様に起泡させればよいが、例えば以下のようにして得ることができる。 The normal temperature flow type foamed oil-in-water emulsified fat of the present invention is obtained by foaming the foamable oil-in-water emulsified fat of the present invention. The foaming conditions are not particularly limited, and may be foamed in substantially the same manner as in the case of producing whipped cream using conventional foamable oil-in-water emulsified fats. For example, the foaming is obtained as follows. be able to.
上記本発明の起泡性水中油型乳化脂を、必要により、バルブ式ホモジナイザー、ホモミキサー、コロイドミルなどの均質化装置により圧力０．０１ＭＰａ〜１００ＭＰａの範囲で均質化してもよい。また、必要によりインジェクション式、インフージョン式などの直接加熱方式、あるいはプレート式、チューブラー式、掻き取り式などの間接加熱方式を用いたＵＨＴ・ＨＴＳＴ・低温殺菌、バッチ式、レトルト、マイクロ波加熱などの加熱滅菌もしくは加熱殺菌処理を施してもよく、あるいは直火などの加熱調理により加熱してもよい。また、加熱後に必要に応じて再度均質化してもよい。また、必要により急速冷却、徐冷却などの冷却操作を施してもよい。
次いで、上記起泡性水中油型乳化組成物を縦型ミキサーや連続ホイップマシーンにてホイップし、起泡済水中油型乳化脂（ホイップ済みクリーム）を製造する。該起泡済水中油型乳化脂のオーバーランは、好ましくは１００以上３００以下がよい。このオーバーランとは下記の式により得られた値である。
〔（Ａ−Ｂ）／Ｂ〕×１００
但し、Ａは一定容積の乳化脂の重量であり、Ｂは一定容積のホイップ後の乳化脂の重量である。
If necessary, the foamable oil-in-water emulsified fat of the present invention may be homogenized in a pressure range of 0.01 MPa to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave heating using direct heating method such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type May be subjected to heat sterilization or heat sterilization treatment, or may be heated by heat cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.
Next, the foamable oil-in-water emulsion composition is whipped with a vertical mixer or a continuous whipping machine to produce a foamed oil-in-water emulsion fat (whipped cream). The overrun of the foamed oil-in-water emulsified fat is preferably 100 or more and 300 or less. This overrun is a value obtained by the following equation.
[(A−B) / B] × 100
However, A is the weight of emulsified fat of a fixed volume, and B is the weight of emulsified fat after a fixed volume of whipping.
このようにして得られた本発明の起泡済水中油型乳化脂は、常温域（約１５〜３５℃）において良好な保形性を有し、口溶け性が良好で、常温保管時の経時的乳化安定性に優れ、常温保管時にも起泡済水中油型乳化脂が硬くなることがないので、常温流通させることができるものである。 The foamed oil-in-water emulsified fat of the present invention thus obtained has good shape retention in the normal temperature range (about 15 to 35 ° C.), good mouth meltability, and aging during normal temperature storage. The emulsion stability is excellent, and the foamed oil-in-water emulsified fat does not become hard even during storage at room temperature, so that it can be distributed at room temperature.
本発明の常温流通型食品は、上記本発明の常温流通型起泡済水中油型乳化脂をフィリング材として使用した食品である。
上記本発明の常温流通型起泡済水中油型乳化脂をフィリングするベースの食品としては特に限定されるものではないが、好ましいものとしてパン、ケーキ、プリン、ムースなど、パン類或いは洋菓子類を例示することができるが、これらに限定されるものではない。
ベースの食品に対するフィリング材としての上記本発明の常温流通型起泡済水中油型乳化脂の使用量は何ら限定されず、所望により任意に使用することができる。
The room-temperature circulation type food of the present invention is a food that uses the above-mentioned room-temperature circulation type foamed oil-in-water emulsified fat of the present invention as a filling material.
The base food for filling the above-mentioned room temperature circulation type foamed oil-in-water emulsified fat of the present invention is not particularly limited, but preferably bread, cake, pudding, mousse, etc. Although it can illustrate, it is not limited to these.
The usage-amount of the said normal temperature circulation type foamed oil-in-water type emulsified fat of this invention as a filling material with respect to a base foodstuff is not limited at all, It can use arbitrarily as desired.
次に実施例、および比較例を挙げ、本発明を更に詳細に説明するが、これらは本発明を何ら制限するものではない。
尚、実施例および比較例で用いた油脂は以下の通りである。
（パーム核ステアリン）
パーム核油を２０〜２５℃で分別して得た高融点部（即ち溶融していない固形部分）として、ケンパス社製 マレーシアＭＥＯＭＡ規格パーム核ステアリン（融点３２℃）を用いた。
（パーム核オレイン硬化油）
パーム核油を２０〜２５℃で分別して得た低融点部（即ち溶融している液状部分）を水素添加して硬化した油脂（ケンパス社製パーム核オレイン硬化油、商品名：ＫＫ−３５、融点３５℃）を用いた。
（エステル交換油Ａ）
パーム核油及びパーム極度硬化油を５０対５０の質量比率で混合した油脂を化学触媒を用いてランダムエステル交換した油脂。（融点４３℃）
（エステル交換油Ｂ）
パーム核油及びパーム極度硬化油を７５対２５の質量比率で混合した油脂を化学触媒を用いてランダムエステル交換した油脂。（融点３２℃）
EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not restrict | limit this invention at all.
The fats and oils used in the examples and comparative examples are as follows.
(Palm kernel stearin)
Malaysia MEOMA standard palm kernel stearin (melting point 32 ° C.) manufactured by Kempas Co., Ltd. was used as a high melting point portion obtained by fractionating palm kernel oil at 20 to 25 ° C. (that is, a solid portion not melted).
(Palm kernel olein hydrogenated oil)
Oil obtained by hydrogenating a low melting point portion obtained by fractionating palm kernel oil at 20 to 25 ° C. (that is, a melted liquid portion) (Kempus Palm kernel olein hydrogenated oil, trade name: KK-35, Melting point 35 ° C.).
(Transesterified oil A)
Oils and fats obtained by random transesterification of oils and fats obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 50 to 50 using a chemical catalyst. (Melting point 43 ° C)
(Transesterified oil B)
Oils and fats obtained by random transesterification of oils and fats obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 75 to 25 using a chemical catalyst. (Melting point 32 ° C)
〔実施例１〜５、比較例１〜３〕
下記表１に記載の割合で各油脂を混合し本発明の起泡性水中油型乳化脂用油脂組成物及び比較のための油脂組成物を得た。該油脂組成物中の全トリグリセライドを構成する全脂肪酸残基のうちラウリン酸残基の占める割合、油脂中の全トリグリセライドのうち個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が４２〜４９であるトリグリセライドの占める割合、及び油脂中の全トリグリセライドのうち個々のトリグリセライドを構成する脂肪酸残基の炭素原子数の合計が５０〜６２であるトリグリセライドの占める割合を下記表１に示した。
[Examples 1-5, Comparative Examples 1-3]
Each fats and oils were mixed in the ratio of the following Table 1, and the oil-fat composition for foamable oil-in-water type emulsified fats of this invention and the oil-fat composition for a comparison were obtained. The proportion of lauric acid residues in the total fatty acid residues constituting all triglycerides in the oil / fat composition, the total number of carbon atoms of the fatty acid residues constituting individual triglycerides out of all triglycerides in the oil / fat is 42 to Table 1 below shows the proportion of triglyceride that is 49 and the proportion of triglycerides in which the total number of carbon atoms of fatty acid residues constituting each triglyceride is 50 to 62 among all triglycerides in fats and oils.
一方、６０℃の水に下記表１に記載した配合の通り混合して水相を調製した。
次に上記水相に上記油脂組成物からなる油相を加え、混合攪拌して予備乳化物を調製した。その後、バルブ式ホモジナイザーにより１０ＭＰａの圧力で均質化した後、ＶＴＩＳ殺菌機（アルファラバル社製ＵＨＴ殺菌機）で１４２℃、４秒間殺菌し、再度３０ＭＰａの圧力で均質化後１５℃まで冷却した。その後、５℃の冷蔵庫で２４時間エージングを行い、本発明の起泡性水中油型乳化脂及び比較のための水中油型乳化脂をそれぞれ得た。
Meanwhile, an aqueous phase was prepared by mixing with water at 60 ° C. as shown in Table 1 below.
Next, an oil phase composed of the oil composition was added to the aqueous phase, mixed and stirred to prepare a pre-emulsion. Then, after homogenizing at a pressure of 10 MPa with a valve type homogenizer, it was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 142 ° C. for 4 seconds, homogenized again with a pressure of 30 MPa, and then cooled to 15 ° C. Thereafter, aging was performed in a refrigerator at 5 ° C. for 24 hours to obtain the foamable oil-in-water emulsified fat of the present invention and the oil-in-water emulsified fat for comparison, respectively.
得られた水中油型乳化脂の乳化安定性を以下の方法で調べた。結果を下記表１に示す。
〔乳化安定性試験〕
振動器を用い１００回／３７秒で水平方向に振動させた。水中油型乳化脂が流動性を失うまでの振動回数が１００００回以上のものを優、５０００回以上〜１００００回未満のものを良、５０００回未満のものを不可とした。
The emulsion stability of the obtained oil-in-water emulsified fat was examined by the following method. The results are shown in Table 1 below.
[Emulsion stability test]
It was vibrated in the horizontal direction at 100 times / 37 seconds using a vibrator. The number of vibrations until the oil-in-water type emulsified fat loses fluidity was excellent at 10,000 times or more, that at 5000 times to less than 10,000 times was good, and the number of vibrations less than 5000 times was not allowed.
上記で得られた起泡性水中油型乳化脂を起泡した。即ち、縦型ミキサーを使用し、毎分７００回転の速度で、５００ｍｌの水中油型乳化脂を最適起泡状態に達するまで起泡させ、本発明の常温流通型起泡済水中油型乳化脂及び比較のための起泡済水中油型乳化脂を得た。
得られた起泡済水中油型乳化脂について、耐熱保形性、口溶け、常温保管時の硬化についての評価を以下のようにして行った。結果を下記表１に示す。
〔耐熱保形性〕
起泡した水中油型乳化脂を絞り袋で造花し、２５℃及び３０℃の恒温槽中でそれぞれ２４時間放置した場合の嵩落ちを測定した。嵩落ち量が１ｍｍ未満のものを◎、１ｍｍ以上５ｍｍ未満のものを○、５ｍｍ以上のものを×とした。
〔口溶け性〕
起泡した水中油型乳化脂を口にふくんだときの溶け易さを、２０人のパネラーにて官能試験した。口溶け性が良好なもの、口溶け性が不良なもの、及びどちらともいえないもの、３段階で評価し、良好なものに２点、どちらともいえないものに１点、不良なものに０点を与え、合計点が３５点以上を◎、３４〜３０点を○、２９点以下を×で表す。
〔常温保管時のクリーム硬化〕
起泡した水中油型乳化脂について、起泡直後と、２５℃の恒温槽中で２４時間放置したときについて、レオメーター（株式会社レオテック製。アダプターＮｏ．１（カード測定用）を使用）にて硬さを測定し、硬さ変化率（放置後の硬さ÷起泡直後の硬さ）が１．５未満のものを◎優、１．５〜２．５のものを○良、２．５を超えるものを×とした。
The foamable oil-in-water emulsified fat obtained above was foamed. That is, using a vertical mixer, 500 ml of an oil-in-water emulsified fat is foamed at a speed of 700 revolutions per minute until the optimum foaming state is reached. And the foamed oil-in-water type emulsified fat for comparison was obtained.
The foamed oil-in-water emulsified fat was evaluated for heat-resistant shape retention, melting in the mouth, and curing at room temperature storage as follows. The results are shown in Table 1 below.
[Heat-resistant shape retention]
The foamed oil-in-water emulsified fat was made into flowers with a squeeze bag, and the bulk loss when left in a thermostatic bath at 25 ° C. and 30 ° C. for 24 hours was measured. Those with a bulk drop of less than 1 mm were marked with ◎, those with a diameter of 1 mm to less than 5 mm were marked with ○, and those with a diameter of 5 mm or more marked with ×.
[Mouth meltability]
The ease of dissolution when the foamed oil-in-water emulsified fat was included in the mouth was subjected to a sensory test with 20 panelists. Good mouth-meltability, poor mouth-meltability, and none of them. Evaluated in three stages, 2 points for good, 1 point for none, 0 for bad A total score of 35 points or more is indicated by ◎, 34-30 points are indicated by ○, and 29 points or less are indicated by ×.
[Cream curing at room temperature storage]
About the foamed oil-in-water emulsified fat, immediately after foaming and when left in a thermostatic bath at 25 ° C. for 24 hours, a rheometer (manufactured by Rheotech Co., Ltd., using adapter No. 1 (for card measurement)) The hardness is measured and the rate of change in hardness (hardness after standing ÷ hardness immediately after foaming) is less than 1.5. Those exceeding .5 were evaluated as x.
Claims (4)
A room-temperature distribution type food, wherein the room-temperature distribution type foamed oil-in-water emulsified fat according to claim 3 is used as a filling material.
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