JP3010037B1 - Foamable oil-in-water emulsion - Google Patents
Foamable oil-in-water emulsionInfo
- Publication number
- JP3010037B1 JP3010037B1 JP10212221A JP21222198A JP3010037B1 JP 3010037 B1 JP3010037 B1 JP 3010037B1 JP 10212221 A JP10212221 A JP 10212221A JP 21222198 A JP21222198 A JP 21222198A JP 3010037 B1 JP3010037 B1 JP 3010037B1
- Authority
- JP
- Japan
- Prior art keywords
- fats
- weight
- oils
- oil
- lauric
- 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
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
【要約】
【課題】 常温（20〜35℃）における耐熱保型性及び食
感が改良された起泡性水中油型乳化物を提供する。
【解決手段】 起泡性水中油型乳化物の油脂として、ラ
ウリン系油脂及び／又はラウリン系油脂を主成分とする
エステル交換油脂75重量％以上と、ＳＵＳ型（Ｓは炭素
数16〜22の飽和脂肪酸、Ｕは炭素数16〜22の不飽和脂肪
酸）トリグリセリド２〜25重量％とを含有するものを用
いる。Abstract: PROBLEM TO BE SOLVED: To provide a foamable oil-in-water emulsion having improved heat-resistant shape retention and texture at room temperature (20 to 35 ° C.). SOLUTION: As fats and oils of a foamable oil-in-water emulsion, laurin-based fats and / or transesterified fats and fats containing at least 75% by weight of laurin-based fats and oils, and SUS type (S is a C16 to C22) oil. A saturated fatty acid, U, is used which contains 2 to 25% by weight of triglyceride (unsaturated fatty acid having 16 to 22 carbon atoms).
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、常温（20〜35℃）
における耐熱保型性及び食感が改良された起泡性水中油
型乳化物に関する。BACKGROUND OF THE INVENTION The present invention relates to a room temperature (20 to 35.degree. C.)
The present invention relates to a foamable oil-in-water emulsion having improved heat-resistant shape retention and texture.
【０００２】[0002]
【従来の技術】ケーキ、パン、デザート等のトッピン
グ、フィリング材、あるいはサンド用などとして利用さ
れている、ホイップされた形態で用いられる起泡性乳化
物（以下、ホイップクリームと称する場合がある）は、
従来より、乳化物の安定性や、ホイップ時の作業性、更
にクリームの造花性、耐熱性、離水耐性、冷凍耐性等の
クリーム物性の改善とともに、口溶け等の食感の改善が
大きな課題となっている。この中で、特に常温における
耐熱保型性の向上と口溶けの改善の両立は、未だ解決で
きていない。一方、ヤシ油やパーム核油等のラウリン系
油脂、及びこれらの硬化油、分別油、エステル交換油
は、低温時の結晶量が高く体温付近で融解するため、ホ
イップクリーム製造に好適な油脂である。また、これら
ラウリン系油脂の耐熱保型性能及び口溶け性能を更に向
上させるため、ラウリン系油脂に融点55℃以上の油脂を
ランダムエステル交換した油脂を利用する方法（特開昭
63−14675 号公報）や、ラウリン系油脂として、炭素数
16〜24の飽和脂肪酸を1,3 −位特異的にエステル交換し
特定脂肪酸組成に調整した油脂を利用する方法（特開平
６−141808号公報）などが提案されている。しかしなが
ら、前者は耐熱保型性を30℃以上まで向上させるため融
点55℃以上の油脂の割合を増やしていくと、口溶けが悪
くなる。後者のエステル交換油脂を用いても、30℃では
クリームの軟化は避けられず、夏場など気温上昇の激し
い季節では、製品からのクリームのはみ出し等の問題が
生じる。2. Description of the Related Art A whipping foamable emulsion (hereinafter sometimes referred to as whipped cream) used as a topping for cakes, breads, desserts and the like, a filling material, or for use in sands. Is
A major challenge has been improving the stability of the emulsion, the workability during whipping, and the improvement in cream physical properties such as cream artificialness, heat resistance, water separation resistance, and freezing resistance, as well as improving the texture such as melting in the mouth. ing. Among them, in particular, it has not been possible to solve both the improvement of heat retention at room temperature and the improvement of melting in the mouth. On the other hand, lauric fats and oils such as coconut oil and palm kernel oil, and their hardened oils, fractionated oils, and transesterified oils have a high amount of crystals at low temperatures and melt at around body temperature, making them suitable for whipped cream production. is there. Further, in order to further improve the heat-retaining property and the melting property in the mouth of these laurin-based fats and oils, a method of randomly transesterifying fats and oils having a melting point of 55 ° C. or more to the laurin-based fats and oils (Japanese Patent Laid-Open No.
No. 63-14675) and lauric fats and oils.
There has been proposed a method (JP-A-6-141808) in which a fatty acid having a specific fatty acid composition prepared by transesterifying 16 to 24 saturated fatty acids in a 1,3-position specific manner is used. However, in the former case, if the proportion of fats and oils having a melting point of 55 ° C. or higher is increased in order to improve the heat-resistant shape retention to 30 ° C. or higher, melting in the mouth becomes worse. Even if the latter transesterified fat is used, the softening of the cream is unavoidable at 30 ° C., and in a season in which the temperature rises sharply, such as in summer, there is a problem that the cream protrudes from the product.
【０００３】[0003]
【発明が解決しようとする課題】本発明が解決しようと
する課題は、耐熱保型性に優れており、且つ口溶けも良
好な起泡性水中油型乳化物を提供する点にある。SUMMARY OF THE INVENTION An object of the present invention is to provide a foamable oil-in-water emulsion which is excellent in heat-retaining property and dissolves well in the mouth.
【０００４】[0004]
【課題を解決するための手段】ホイップクリームの保型
性能と口溶けは、主に使用される油脂の融解挙動、即ち
各温度における油脂結晶量に左右される［油脂，37(1)
，74−81（1984）］。その為、保型性及び口溶けを向
上させるために、従来は、ホイップ時の温度（５〜10℃
付近）で結晶量が高く、体温付近でよりシャープに融解
する油脂の設計に主眼が置かれ、このため、自ずと耐熱
保型性と口溶けの両立化には限界があった。そこで、本
発明者らは、体温付近での結晶量がある程度高くとも、
一旦口内に入れて食した時には口溶けの良い感触の得ら
れる油脂に着目した結果、ラウリン系油脂及び／又はラ
ウリン系油脂を主成分とするエステル交換油脂に特定量
のＳＵＳ型トリグリセリド（対称型油脂）を混在させた
時に、口内で優れた冷涼感を発現し、この冷涼感により
口溶けの良さとサッパリさを得ることができることを見
出した。更に、ラウリン系油脂及び／又はラウリン系油
脂を主成分とするエステル交換油脂中に特定脂肪酸組成
を有するジグリセリドを混在させると、口溶け感を変え
ずにさらに保型性を高めることを見出し、本発明を完成
するに至った。[Means for Solving the Problems] The shape retention performance and mouth melting of whipped cream mainly depend on the melting behavior of the fat used, that is, the amount of fat crystals at each temperature [Fat, 37 (1)
, 74-81 (1984)]. Therefore, in order to improve the shape retention and melting in the mouth, conventionally, the temperature at the time of whipping (5 to 10 ° C.)
The main focus was on the design of fats and oils that had a high amount of crystals near the body temperature and melted sharply near the body temperature. Therefore, there was a limit to the compatibility between heat retention and mouth melting. Therefore, the present inventors, even if the amount of crystals near body temperature is somewhat high,
Focused on fats and oils that give a good mouth feel when eaten once in the mouth, a certain amount of SUS-type triglyceride (symmetric fats and oils) in lauric fats and / or transesterified fats containing lauric fats as a main component It has been found that when mixed with, an excellent cooling sensation is exhibited in the mouth, and that the cooling sensation can provide good melting in the mouth and crispness. Furthermore, it has been found that when a diglyceride having a specific fatty acid composition is mixed in a lauric fat and / or a transesterified fat containing a lauric fat as a main component, the shape retention property is further improved without changing the mouth-melting feeling. Was completed.
【０００５】[0005]
【発明の実施の形態】本発明に使用される油脂は、まず
ラウリン系油脂及び／又はラウリン系油脂を主成分とす
るエステル交換油を75重量％以上含有することが必要で
ある。ラウリン系油脂とは、ヤシ油やパーム核油などの
ラウリン酸に富む油脂のことであり、これら油脂あるい
はこれら油脂の分別油脂、硬化油脂などを挙げることが
できる。また、ラウリン系油脂を主成分とするエステル
交換油は、上記ラウリン系油脂を51重量％以上と他の動
植物油脂０〜49重量％とのエステル交換油脂や、ラウリ
ン系油脂と脂肪酸又は脂肪酸エステル等とのエステル交
換油脂を挙げることができる。エステル交換手法につい
ては、アルカリ金属触媒を利用したランダムエステル交
換法や、リパーゼを利用した選択的エステル交換法が挙
げられるが特に限定されない。また、ラウリン系油脂と
エステル交換される脂肪酸及び又は脂肪酸エステルや油
脂類についても特に限定されないが、好ましくはエステ
ル交換後の油脂の融点が30℃〜45℃の範囲となることが
望ましい。本発明では、これらラウリン系油脂及び／又
はラウリン系油脂を主成分とするエステル交換油を75重
量％以上、好ましくは80重量％以上使用することが必要
である。ラウリン系油脂及び又はラウリン系油脂を主成
分とするエステル交換油の配合量が75重量％に満たない
時は、良好な口溶け感が得られない。DESCRIPTION OF THE PREFERRED EMBODIMENTS The fats and oils used in the present invention must contain at least 75% by weight of lauric fats and / or transesterified oils mainly composed of lauric fats and oils. The lauric fats and oils are fats and oils rich in lauric acid such as coconut oil and palm kernel oil, and examples thereof include fats and oils, fractionated fats and oils of these fats and oils, and hardened fats and oils. In addition, transesterified oils mainly containing lauric fats and oils include transesterified fats of 51% by weight or more of the above lauric fats and 0 to 49% by weight of other animal and vegetable fats and oils, and lauric fats and fatty acids or fatty acid esters. And transesterified fats and oils. Examples of the transesterification method include a random transesterification method using an alkali metal catalyst and a selective transesterification method using a lipase, but are not particularly limited. The fatty acids and / or fatty acid esters and fats and oils that are transesterified with the lauric fats and oils are not particularly limited, but preferably the melting point of the fats and oils after transesterification is in the range of 30 ° C to 45 ° C. In the present invention, it is necessary to use 75% by weight or more, preferably 80% by weight or more of these lauric fats and / or transesterified oils containing lauric fats as a main component. When the blending amount of the lauric fat or the transesterified oil containing the lauric fat as the main component is less than 75% by weight, a good mouth-melting feeling cannot be obtained.
【０００６】また、本発明に使用される油脂には、1,3
−位に炭素数16〜22の飽和脂肪酸を有し、２−位に炭素
数16〜22の不飽和脂肪酸を有する、ＳＵＳ型トリグリセ
リド（対称型トリグリセリド）を２〜25重量％、更に好
ましくは３〜15重量％含有することが必要である。ＳＵ
Ｓ型トリグリセリドの含量が２重量％未満では、本発明
による口内での冷涼感が得られず、また、25重量％を越
えて利用するとラウリン系油脂及び又はラウリン系油脂
を主成分とするエステル交換油脂との混融が激しくな
り、耐熱保型性が得られなくなる。ＳＵＳ型トリグリセ
リドを配合するためには、ＳＵＳ型トリグリセリドに富
む油脂を利用すれば可能であり、パーム油、イリッペ
脂、シア脂、サル脂、それらの硬化もしくは分別油脂、
又は２位が炭素数16〜22の不飽和脂肪酸に富む油脂の1,
3 位に飽和脂肪酸を導入して得たエステル交換油脂など
が例示できる。The fats and oils used in the present invention include 1,3
SUS-type triglyceride (symmetric triglyceride) having a saturated fatty acid having 16 to 22 carbon atoms in the -position and an unsaturated fatty acid having 16 to 22 carbon atoms in the 2-position is 2 to 25% by weight, more preferably 3% by weight. It is necessary to contain 1515% by weight. SU
When the content of S-type triglyceride is less than 2% by weight, the feeling of cooling in the mouth according to the present invention cannot be obtained, and when the content exceeds 25% by weight, transesterification mainly containing lauric fats and / or lauric fats and oils is used. Mixing with oils and fats becomes intense, and heat-resistant mold retention cannot be obtained. In order to blend SUS type triglyceride, it is possible to use SUS type triglyceride-rich fats and oils, palm oil, illipe fat, shea butter, sal fat, their hardened or fractionated fats and oils,
Or 1, 2 of fats and oils rich in unsaturated fatty acids having 16 to 22 carbon atoms.
Examples thereof include transesterified fats and oils obtained by introducing a saturated fatty acid at the third position.
【０００７】更に、本発明に使用されるラウリン系油脂
及び／又はラウリン系油脂を主成分とするエステル交換
油脂中にジグリセリドを10〜30重量％、好ましくは10〜
20重量％含有させることにより、耐熱保型性を更に高め
ることが可能となる。ジグリセリドは、ジグリセリドを
構成する脂肪酸由来のアシル基のうち、炭素数12及び14
の飽和脂肪酸由来のアシル基の和が、全構成脂肪酸由来
のアシル基に対し40重量％以上、更に好ましくは50重量
％以上であり、炭素数16〜22の飽和脂肪酸由来のアシル
基の和が50重量％以下、更に好ましくは40重量％以下で
あり、炭素数16〜22の不飽和脂肪酸由来のアシル基の和
が９重量％以下、更に好ましくは５重量％以下である。
炭素数12及び14の飽和脂肪酸由来のアシル基の和が、40
重量％未満では耐熱保型性向上効果は得られにくく、炭
素数16〜22の飽和脂肪酸由来のアシル基の和が50重量％
を越えると耐熱保型性は向上するが口溶け感が低下す
る。更に炭素数16〜22の不飽和脂肪酸由来のアシル基の
和が９重量％を越えると乳化が不安定になり易く、安定
な乳化物が得られにくくなる。ジグリセリドは、例えば
ラウリン系油脂単独または、ラウリン系油脂と他の油脂
との混合油脂のグリセロリス反応やラウリン酸に富む脂
肪酸とグリセリンとのエステル化反応等により得ること
ができる。これらジグリセリドは上記の様な反応により
製造、単離してジグリセリド含量が10〜30重量％になる
ようにラウリン系油脂及び又はラウリン系油脂を主成分
とするエステル交換油脂に添加してもよいが、反応率を
制御してジグリセリド含量が10〜30重量％含有するラウ
リン系油脂を主成分とするエステル交換油脂として得る
ことが最も簡便な方法である。本発明においては上記の
組成の油脂を通常の起泡性水中油型乳化物中に15〜45重
量％、好ましくは20〜35重量％使用する。Further, diglyceride is contained in the lauric fat and / or the transesterified fat containing the lauric fat as a main component in the present invention in an amount of 10 to 30% by weight, preferably 10 to 30% by weight.
By containing 20% by weight, it is possible to further enhance the heat-resistant mold retention. Diglyceride is an acyl group derived from a fatty acid constituting diglyceride, which has 12 or 14 carbon atoms.
The sum of the acyl groups derived from saturated fatty acids is at least 40% by weight, more preferably at least 50% by weight, based on the acyl groups derived from all constituent fatty acids, and the sum of the acyl groups derived from saturated fatty acids having 16 to 22 carbon atoms is It is 50% by weight or less, more preferably 40% by weight or less, and the sum of acyl groups derived from unsaturated fatty acids having 16 to 22 carbon atoms is 9% by weight or less, more preferably 5% by weight or less.
The sum of acyl groups derived from saturated fatty acids having 12 and 14 carbon atoms is 40
If the amount is less than 50% by weight, the effect of improving heat-resistant shape retention is difficult to obtain, and the sum of acyl groups derived from saturated fatty acids having 16 to 22 carbon atoms is 50% by weight.
If the ratio exceeds the above range, the heat-resistant mold retention is improved, but the feeling of melting in the mouth is reduced. Further, when the sum of acyl groups derived from unsaturated fatty acids having 16 to 22 carbon atoms exceeds 9% by weight, emulsification tends to be unstable, and it is difficult to obtain a stable emulsion. The diglyceride can be obtained, for example, by a glycerolism reaction of a lauric fat or a mixed fat of a lauric fat and another fat or oil, or an esterification reaction of a lauric acid-rich fatty acid with glycerin. These diglycerides may be produced and isolated by the reaction as described above, and may be added to a lauric fat and / or a transesterified fat mainly containing a lauric fat so that the diglyceride content becomes 10 to 30% by weight. It is the simplest method to control the reaction rate to obtain a transesterified fat mainly containing a lauric fat containing a diglyceride content of 10 to 30% by weight. In the present invention, the fat or oil having the above composition is used in an ordinary foaming oil-in-water emulsion at 15 to 45% by weight, preferably 20 to 35% by weight.
【０００８】蛋白質としては、例えば、カゼイン、ホエ
ー蛋白質、脱脂粉乳、全脂粉乳、バターミルクパウダー
や、大豆蛋白質などを挙げることができる。また、カゼ
インナトリウム等の乳蛋白質の塩類などでも良い。更に
蛋白質を含む原料、例えば、牛乳、生乳、生クリーム、
脱脂乳、バターミルク、加糖練乳、無糖練乳などでも使
用できる。蛋白質は通常乳化物中に１〜10重量％含有さ
れている。乳化剤としては、例えば、クエン酸あるいは
乳酸等の有機酸モノグリセリド類、モノグリセリド類、
ポリグリセリン脂肪酸エステル類、ショ糖脂肪酸エステ
ル類、ソルビタン脂肪酸エステル類、プロピレングリコ
ール脂肪酸エステル類、レシチン類などを挙げることが
できる。これら乳化剤は、通常乳化物中に 0.1〜1.0 重
量％含有されている。所望により添加する安定剤は、例
えば、リン酸（ヘキサメタリン酸、第二リン酸など）や
クエン酸のアルカリ金属塩、あるいはグアガムやキサン
タンガムなどのガム類を用いることができる。また、フ
レーバー、エッセンス類としては、例えば、ミルクフレ
ーバー、バニラフレーバー、バニラエッセンスなどを挙
げることができる。[0008] Examples of proteins include casein, whey protein, skim milk powder, whole milk powder, buttermilk powder, and soybean protein. Also, salts of milk proteins such as sodium caseinate may be used. Ingredients further containing proteins, for example, milk, raw milk, raw cream,
Skim milk, buttermilk, sweetened condensed milk, unsweetened condensed milk and the like can also be used. The protein is usually contained in the emulsion at 1 to 10% by weight. As the emulsifier, for example, organic acid monoglycerides such as citric acid or lactic acid, monoglycerides,
Polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithins and the like can be mentioned. These emulsifiers are usually contained in the emulsion at 0.1 to 1.0% by weight. As a stabilizer to be added as required, for example, phosphoric acid (eg, hexametaphosphoric acid, secondary phosphoric acid) or an alkali metal salt of citric acid, or gums such as guar gum or xanthan gum can be used. The flavor and essence include, for example, milk flavor, vanilla flavor, vanilla essence and the like.
【０００９】さらに本発明においては、常温で流通、販
売されるパンやケーキ、菓子類のフィリング材の保存性
を向上させるために、グルコース、マルトース、シュー
クロース、ラクトース、ソルビトール、マルチトール、
エリスリトール、キシリトール、トレハロース、還元澱
粉糖化物、各種水飴などの糖類及び／又は糖アルコール
類を、乳化物として水分活性が0.96以下、好ましくは0.
94以下になるように添加することが好ましい。In the present invention, glucose, maltose, sucrose, lactose, sorbitol, maltitol, glucose, maltose, sucrose, lactose, etc.
Erythritol, xylitol, trehalose, reduced starch saccharified products, sugars such as various starch syrups and / or sugar alcohols are used as emulsions and have a water activity of 0.96 or less, preferably 0.
It is preferable to add so as to be 94 or less.
【００１０】本発明の起泡性水中油型乳化組成物は、上
記の成分を利用して従来の方法と同様に製造することが
できる。例えば、本発明に係わる組成の油脂及び油溶性
乳化剤を含む油性成分（油相）と、水、蛋白質、糖及び
／又は糖アルコール類及び水溶性乳化剤を含む水性成分
（水相）とをそれぞれ適当な温度に加温した後、両者を
混合予備乳化し、更に均質化、滅菌、均質化（再均質
化）、冷却、そしてエージングの通常行われる各処理を
行うことにより製造することができる。[0010] The foamable oil-in-water emulsion composition of the present invention can be produced by utilizing the above-mentioned components in the same manner as in a conventional method. For example, an oil component (oil phase) containing a fat or oil and an oil-soluble emulsifier having a composition according to the present invention, and an aqueous component (water phase) containing water, protein, sugar and / or sugar alcohols, and a water-soluble emulsifier are respectively suitable. After the mixture is heated to a suitable temperature, the two can be mixed and pre-emulsified, and further subjected to the usual processes of homogenization, sterilization, homogenization (rehomogenization), cooling, and aging.
【００１１】[0011]
【実施例】［油脂試料の調製例］ （油脂試料）極度硬化パーム核油 100重量部にナトリ
ウムメチラート触媒を 0.1重量部添加し、真空下 110℃
で１時間ランダムエステル交換を行い、反応後クエン酸
水溶液による中和処理を行い、常法により脱色、脱臭し
て、ラウリン系油脂（Ａ）を得た。得られたラウリン系
油脂（Ａ）90重量部にパーム中融点部（融点34℃、ＳＵ
Ｓ型トリグリセリド含量：83％）10重量部を加え、油脂
試料とした。（油脂試料） 極度硬化パーム核油90重量部と極度硬化パーム油10重量
部からなる混合油脂に精製グリセリン 1.0重量部及びナ
トリウムメチラート触媒を 0.1重量部添加し、真空下 1
10℃で１時間ランダムエステル交換を行い、反応後クエ
ン酸水溶液による中和処理を行い、常法により脱色、脱
臭して、ラウリン系油脂（Ｂ）を得た。得られたラウリ
ン系油脂（Ｂ）90重量部にパーム中融点部（融点34℃、
ＳＵＳ型トリグリセリド含量：83％）10重量部を加え、
油脂試料とした。 （油脂試料）ラウリン系油脂（Ａ）90重量部にナタネ
硬化油（ＩＶ80、融点24℃、ＳＵＳ型トリグリセリド含
量：０％）10重量部を加え、油脂試料とした。 （油脂試料）ラウリン系油脂（Ｂ）90重量部にナタネ
硬化油（ＩＶ80、融点24℃、ＳＵＳ型トリグリセリド含
量：０％）10重量部を加え、油脂試料とした。ラウリ
ン系油脂（Ａ）、（Ｂ）の組成及び物性を表１に、油脂
試料、、、の組成及び物性を表２に示す。[Example] [Preparation example of oil / fat sample] (Oil / fat sample) 0.1 part by weight of sodium methylate catalyst was added to 100 parts by weight of extremely hardened palm kernel oil, and 110 ° C under vacuum.
For 1 hour, neutralized with a citric acid aqueous solution after the reaction, and decolorized and deodorized by a conventional method to obtain a lauric oil (A). 90 parts by weight of the obtained lauric fat (A) was added to a medium melting point of palm (melting point: 34 ° C, SU
10 parts by weight of S-type triglyceride content: 83%) were added to obtain an oil / fat sample. (Oil sample) 1.0 part by weight of purified glycerin and 0.1 part by weight of sodium methylate catalyst were added to a mixed oil consisting of 90 parts by weight of extremely hardened palm kernel oil and 10 parts by weight of extremely hardened palm oil, and the mixture was vacuumed.
Random transesterification was performed at 10 ° C. for 1 hour, and after the reaction, a neutralization treatment with an aqueous citric acid solution was performed, followed by decolorization and deodorization by a conventional method to obtain a lauric fat (B). 90 parts by weight of the obtained lauric fat (B) was added to a medium melting point of palm (melting point: 34 ° C,
SUS type triglyceride content: 83%) 10 parts by weight were added,
A fat sample was used. (Oil sample) 10 parts by weight of rapeseed hardened oil (IV80, melting point 24 ° C., SUS triglyceride content: 0%) was added to 90 parts by weight of lauric oil (A) to prepare an oil and fat sample. (Oil sample) 10 parts by weight of rapeseed hardened oil (IV80, melting point: 24 ° C, SUS triglyceride content: 0%) was added to 90 parts by weight of lauric oil (B) to prepare an oil and fat sample. Table 1 shows the composition and physical properties of the lauric fats (A) and (B), and Table 2 shows the composition and physical properties of the fat samples.
【００１２】[0012]
【表１】 [Table 1]
【００１３】*1 各ラウリン系油脂からシリカゲルカラ
ムクロマトグラフィーを用いてジグリセリド成分を分取
し、ガスクロマトグラフィーを用いて分析した。* 1 A diglyceride component was fractionated from each lauric oil and fat using silica gel column chromatography and analyzed using gas chromatography.
【００１４】[0014]
【表２】 [Table 2]
【００１５】実施例１〜２、比較例１〜２ （起泡性水中油型乳化物の調製）表３に示す配合（重量
％）に従って、それぞれ油相（油性液）と、水相（水性
液）を調製した後、混合し、予備乳化を行った。得られ
た予備乳化物を65℃においてホモゲナイザで均質化（50
kg／cm2 ）処理を行った。次いで、ＵＨＴ殺菌機（147
℃、２秒間、岩井機械工業（株）製）を用いて滅菌処理
を行い、その後更に70℃においてホモゲナイザで無菌的
に再均質化処理（50kg／cm2 ）を行った。得られた乳化
物を15℃まで冷却し、充填後、５℃で一昼夜エージング
して本発明に従う起泡性水中油型乳化物を調製した。Examples 1-2, Comparative Examples 1-2 (Preparation of foamable oil-in-water emulsion) According to the formulation (% by weight) shown in Table 3, an oil phase (oil-based liquid) and an aqueous phase (aqueous Liquid), mixed and pre-emulsified. The obtained pre-emulsion is homogenized with a homogenizer at 65 ° C. (50
kg / cm 2 ). Next, a UHT sterilizer (147
The solution was sterilized by using Iwai Machine Industry Co., Ltd. for 2 seconds at 70 ° C., and then aseptically rehomogenized (50 kg / cm 2 ) at 70 ° C. with a homogenizer. The obtained emulsion was cooled to 15 ° C, filled, and aged at 5 ° C for 24 hours to prepare a foamable oil-in-water emulsion according to the present invention.
【００１６】（起泡性水中油型乳化物としての評価）得
られた各起泡性水中油型乳化物をホイップしてホイップ
ドクリームを作り、 耐熱保型性、離水状態、食感（口溶け感、冷涼
感）について評価した。評価方法及び基準は以下の通り
である。 耐熱保型性 ホイップドクリームを造花し、30℃で４日間保存したと
きの状態を目視で判定した。 ◎：形状くずれなく最良 ○：殆ど形状くずれなく良 △：形状くずれがやや認められる ×：形状くずれがあり不良 離水状態 ホイップドクリームを造花し、30℃で４日間保存したと
きの状態を目視で判定した。 ○：離水なし △：わずかに離水が認められる ×：離水が多く認められる 食感（口溶け感、冷涼感） ホイップドクリームの食感について、専門パネラー20人
によるモナディックテストを行い、口溶け感及び冷涼感
について、各々「良い」または「ある」、「普通」、
「悪い」または「ない」の中から評点をつけ、それぞれ
最も多い評点のついたものを評価結果とした。 ○：口溶けが良い、冷涼感がある △：口溶けが普通、冷涼感が普通 ×：口溶けが悪い、冷涼感がない 結果を表３に示す。以上のように、ラウリン系油脂にＳ
ＵＳ型トリグリセリドを添加した実施例１では、口溶け
感及び冷涼感が良好であり、更にラウリン系油脂中にジ
グリセリドを所定量以上含有する実施例２では、各温度
における油脂の結晶量（ＳＦＣ）がほぼ同じであるにも
かかわらず、口溶け感及び冷涼感とともに耐熱保型性の
いずれにおいても良好であることは明らかである。一
方、ラウリン系油脂を用いてもＳＵＳ型油脂を含まない
比較例１、比較例２では、各温度における油脂の結晶量
（ＳＦＣ）がほぼ同じであるにもかかわらず、耐熱保型
性と口溶け、冷涼感を満足するものは得られない。(Evaluation as foamable oil-in-water emulsion) Each of the obtained foamable oil-in-water emulsions is whipped to prepare a whipped cream, which is heat-resistant, water-retained, and texture (melted in the mouth) (Cool feeling). The evaluation method and criteria are as follows. Heat-preserving properties Whipped cream was artificially flowered, and the condition when stored at 30 ° C. for 4 days was visually determined. ◎: Best without shape loss ○: Almost no shape loss △: Slightly shape loss ×: Defect with shape loss Water separation Whipped cream is flowered and visually observed at 30 ° C for 4 days when stored. Judged. ：: No water separation △: Slight water separation observed ×: Water separation was observed much Texture (mouth melting, coolness) The texture of whipped cream was subjected to a monadic test by 20 expert panelists, Regarding the cooling sensation, "good" or "some", "normal",
Ratings were given from "bad" or "none", and the one with the highest score was used as the evaluation result. ：: Good melting in the mouth and cool feeling. Δ: Normal melting in the mouth and cool feeling. ×: Poor melting in the mouth and no cooling feeling. Table 3 shows the results. As described above, laurin-based fats and oils
In Example 1 in which the US-type triglyceride was added, the feeling of melting in the mouth and cooling feeling were good, and in Example 2 in which the diglyceride was contained in the laurin-based fat or oil in a predetermined amount or more, the crystal amount (SFC) of the fat or oil at each temperature was reduced. Despite being almost the same, it is clear that both the melting and cooling sensations in the mouth as well as the heat-resistant shape retention are good. On the other hand, in Comparative Examples 1 and 2, which do not contain SUS-type fats and oils even when laurin-based fats and oils are used, despite the fact that the amount of crystals (SFC) of the fats and fats at each temperature is almost the same, heat-resistant shape retention and dissolution in the mouth are achieved. However, those satisfying the cooling sensation cannot be obtained.
【００１７】[0017]
【表３】 [Table 3]
───────────────────────────────────────────────────── フロントページの続き (72)発明者 打越 正延 茨城県鹿島郡神栖町東深芝20 花王株式 会社研究所内 (56)参考文献 特開 平８−70807（ＪＰ，Ａ) 特開 平７−184578（ＪＰ，Ａ) 特開 平４−325054（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/19 A23D 7/00 C11C 3/10 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masanobu Uchigoe 20 Kao Co., Ltd., Higashi Fukashiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture (56) References JP-A 8-70807 (JP, A) JP-A 7-184578 ( JP, A) JP-A-4-325054 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/19 A23D 7/00 C11C 3/10
Claims (1)
性水中油型乳化物であって、該油脂がラウリン系油脂及
び／又はラウリン系油脂を主成分とするエステル交換油
脂75重量％以上と、ＳＵＳ型（Ｓは炭素数16〜22の飽和
脂肪酸、Ｕは炭素数16〜22の不飽和脂肪酸）トリグリセ
リド２〜25重量％とを含有し、該ラウリン系油脂及び／
又はラウリン系油脂を主成分とするエステル交換油脂
が、炭素数16〜22の不飽和脂肪酸由来のアシル基の和が
９重量％以下のジグリセリドを10〜30重量％含有するも
のであり、且つ糖類及び／又は糖アルコール類を乳化物
として水分活性が0.96以下になるように添加してなる、
常温流通型の起泡性水中油型乳化物。1. A foamable oil-in-water emulsion containing oils and fats, a protein, an emulsifier, and water, wherein the oils and fats are laurin-based fats and / or transesterified fats and fats containing at least 75% by weight of laurin-based fats and oils. And SUS type (S is a saturated fatty acid having 16 to 22 carbon atoms, U is an unsaturated fatty acid having 16 to 22 carbon atoms) triglyceride in an amount of 2 to 25% by weight , and the lauric fat and / or
Or transesterified fats and oils containing lauric fats as the main component
However, the sum of acyl groups derived from unsaturated fatty acids having 16 to 22 carbon atoms is
Containing 10 to 30% by weight of diglyceride of 9% by weight or less
And an emulsion of sugars and / or sugar alcohols
It is added so that the water activity becomes 0.96 or less,
A foamable oil-in-water emulsion at room temperature .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10212221A JP3010037B1 (en) | 1998-07-28 | 1998-07-28 | Foamable oil-in-water emulsion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10212221A JP3010037B1 (en) | 1998-07-28 | 1998-07-28 | Foamable oil-in-water emulsion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP3010037B1 true JP3010037B1 (en) | 2000-02-14 |
| JP2000041609A JP2000041609A (en) | 2000-02-15 |
Family
ID=16618961
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10212221A Expired - Fee Related JP3010037B1 (en) | 1998-07-28 | 1998-07-28 | Foamable oil-in-water emulsion |
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| Country | Link |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003204753A (en) * | 2001-11-06 | 2003-07-22 | Kao Corp | Triglyceride composition |
| JP5283302B2 (en) * | 2004-01-26 | 2013-09-04 | 不二製油株式会社 | Foamable oil-in-water emulsion |
| JP4901279B2 (en) * | 2006-04-13 | 2012-03-21 | 株式会社Ａｄｅｋａ | Oil composition for foaming oil-in-water emulsified fat |
| JP4931690B2 (en) * | 2007-05-14 | 2012-05-16 | 株式会社Ａｄｅｋａ | Oil and fat composition and method of using oil and fat composition |
| WO2009130928A1 (en) | 2008-04-24 | 2009-10-29 | 日清オイリオグループ株式会社 | Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition |
| JP5252997B2 (en) * | 2008-05-30 | 2013-07-31 | 太陽油脂株式会社 | Oil-in-water emulsified oil / fat composition for whipped cream |
| WO2010007802A1 (en) | 2008-07-16 | 2010-01-21 | 日清オイリオグループ株式会社 | Oil-and-fat composition, and oil-in-water emulsion comprising the oil-and-fat composition |
| JP5366294B2 (en) * | 2008-09-05 | 2013-12-11 | 太陽油脂株式会社 | Oil composition for whipped cream |
| JP5925637B2 (en) * | 2011-08-22 | 2016-05-25 | 花王株式会社 | Oil composition |
| JP2016189720A (en) * | 2015-03-31 | 2016-11-10 | 不二製油株式会社 | Foamable oil-in-water type emulsion |
| JP6937582B2 (en) * | 2017-01-30 | 2021-09-22 | 太陽油脂株式会社 | Oil composition for whipped cream |
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1998
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| JP2000041609A (en) | 2000-02-15 |
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