JP2016019516A - 油脂組成物とそれを用いた起泡性水中油型乳化油脂組成物およびホイップドクリーム - Google Patents
油脂組成物とそれを用いた起泡性水中油型乳化油脂組成物およびホイップドクリーム Download PDFInfo
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Abstract
Description
本発明の油脂組成物は、全構成脂肪酸中のオレイン酸含有量が5〜20質量%であるエステル交換処理も硬化処理もされていないラウリン系油脂と液状油脂を含有する油脂組成物であって、油脂組成物中における全構成脂肪酸中のオレイン酸含有量が21〜30質量%であり、5℃のSFCと15℃のSFCとの差が10〜30%であることを特徴としている。
本発明の起泡性水中油型乳化油脂組成物は、前記の油脂組成物を含有する。前記の油脂組成物の配合量は特に制限されないが、起泡性水中油型乳化油脂組成物全量に対して25〜40質量%が好ましく、28〜36質量%がより好ましい。
本発明のホイップドクリームは、前記の起泡性水中油型乳化油脂組成物を起泡してなる。
表1、表2に示す配合で、ラウリン系油脂A、ラウリン系油脂B、パーム油起源の油脂、液状油脂を配合して油脂組成物を調製した。なお、表1、表2に示す各油脂成分の配合量は、含有率(質量%)を示す。また、オレイン酸含有量は、全構成脂肪酸を基準とした含有率(質量%)を示す。
[油脂組成物中における全構成脂肪酸中のオレイン酸含有量]
ガスクロマトグラフ法(基準油脂分析試験法(社団法人日本油化学会)の「2.4.2.2−2013 脂肪酸組成(FID昇温ガスクロマトグラフ法)」)に従って測定した。
[SFC]
基準油脂分析試験法(2.2.9−2003) 固体脂含量(NMR法)に従って測定した。
表1、表2に示す配合で、油脂組成物に乳化剤のレシチンとモノグリセリン飽和脂肪酸エステル(エマルジーMS;理研ビタミン株式会社製、HLB4.3、ヨウ素価1)を添加し油相とした。一方、水に乳化剤のショ糖脂肪酸エステル、脱脂粉乳、リン酸ナトリウム、および増粘多糖類を添加し水相とした。なお、表1、表2に示す各成分の配合量は、含有率(質量%)を示す。
上記のようにして得られた起泡性水中油型乳化油脂組成物20kgに2kgのグラニュー糖を加え、90コートボウル内で5.0℃に調温後、縦型ミキサー(関東ミキサー製)を使用し、ホイップを行った。
ホイップドクリームを、プラスチックカップに詰め、ホイップ直後の硬さと15℃で30分間静置した後の硬さ、15℃で24時間静置した後の硬さを、レオメーター(サン科学、CR-500DX)で測定した。
測定条件:プランジャー直径25mmの球、測定速度50mm/分、定深度20mm
評価基準
5点 直後と30分後の差が50gf/cm2以上、30分後と24時間後の差が20gf/cm2以内
4点 直後と30分後の差が30gf/cm2以上50gf/cm2未満、30分後と24時間後の差が
20gf/cm2以内、または、直後と30分後の差が50gf/cm2以上、30分後と24時間後の
差が20gf/cm2超40gf/cm2以内
3点 直後と30分後の差が30gf/cm2以上50gf/cm2未満、30分後と24時間後の差が
20gf/cm2超40gf/cm2以内
2点 直後と30分後の差が50gf/cm2以上、30分後と24時間後の差が40gf/cm2超
1点 直後と30分後の差が30gf/cm2未満、30分後と24時間後の差が20gf/cm2以内、
または40gf/cm2超
次に、ホイップドクリームをスパテラでシート状スポンジケーキに塗り、ロール状に巻いて、ロールケーキを作製し、包丁を用いて2.5cm幅に切断した。
ホイップドクリームの塗り易さを以下の基準で評価した。
評価基準
5点 クリームが硬すぎず、柔らかすぎず非常に塗り易い
4点 クリームが硬すぎず、柔らかすぎず塗り易い
3点 クリームがやや硬い、または、やや柔らかいが塗り易い
2点 クリームが硬すぎたり、柔らかすぎたりして塗り難い
1点 クリームが硬すぎたり、柔らかすぎたりして非常に塗り難い
作製したロールケーキの切断し易さを以下の基準で評価した。
評価基準
5点 クリームが包丁の刃に付着せず、非常に切断し易い
4点 クリームが包丁の刃に付着せず、切断し易い
3点 クリームが包丁の刃にやや付着するが、切断し易い
2点 クリームが柔らかすぎて、切断し難い
1点 クリームが柔らかすぎて、非常に切断し難い
Claims (5)
- 全構成脂肪酸中のオレイン酸含有量が5〜20質量%であるエステル交換処理も硬化処理もされていないラウリン系油脂と液状油脂を含有する油脂組成物であって、油脂組成物中における全構成脂肪酸中のオレイン酸含有量が21〜30質量%であり、5℃のSFCと15℃のSFCとの差が10〜30%である油脂組成物。
- 前記ラウリン系油脂の含有量が35〜50質量%であり、液状油脂の含有量が10〜25質量%である請求項1に記載の油脂組成物。
- 前記ラウリン系油脂と液状油脂との含有質量比(前記ラウリン系油脂/液状油脂)が1.7〜2.5である請求項1または2に記載の油脂組成物。
- 請求項1から3のうちのいずれか一項に記載の油脂組成物を含有する起泡性水中油型乳化油脂組成物。
- 請求項4に記載の起泡性水中油型乳化油脂組成物を起泡してなるホイップドクリーム。
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