JP4615364B2 - Whipped cream for freezing - Google Patents
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- JP4615364B2 JP4615364B2 JP2005132785A JP2005132785A JP4615364B2 JP 4615364 B2 JP4615364 B2 JP 4615364B2 JP 2005132785 A JP2005132785 A JP 2005132785A JP 2005132785 A JP2005132785 A JP 2005132785A JP 4615364 B2 JP4615364 B2 JP 4615364B2
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Description
本発明は、耐熱保形性に優れ、かつ清涼感ある口溶けを併せ持つ凍結用ホイップクリーム及びそれを製造するための水中油型乳化油脂組成物に関する。 The present invention relates to a whipping cream for freezing that has excellent heat-resistant shape retention and has a refreshing mouth melt, and an oil-in-water emulsified oil / fat composition for producing the same.
従来、ホイップドクリーム類は物性面、衛生面の両面の観点から冷凍保存が提案されている。しかしながら凍結、続く解凍といった温度変化は保形性での問題(ダレ、荒れ)を生じさせる。
近年、この欠点を補うべく種々の乳化剤による改善策が提案されている。その多くは乳化安定性の高いエマルションを形成させる事でかかる問題を改善しようとするものである。この他にも乳化安定剤としてアルカリ金属塩類の使用、ガム類またはゲル化剤も提案されているが、かかる塩類の使用は風味的に望ましくなく、またガム類やゲル化剤の使用は口溶けを低下させるという欠点が知られている。上記の改良手法は保形性、造花性、冷凍耐性等の物性面での改良は期待できるが、クリームに望まれる口溶けまでは十分に満足できていない。
一方、保形性を保つ為、油脂としては融点の高い硬化油が主体として用いられることが多い(例えば、特許文献1参照)。しかし、このような油脂の使用は口溶けを低下させる原因となっている。また、融点の低い油脂では口溶けは良好であるが、凍結、解凍後にダレ傾向となり耐熱保形性に問題がある(例えば、特許文献2参照)。
Conventionally, whipped creams have been proposed for frozen storage from the viewpoints of both physical properties and hygiene. However, temperature changes such as freezing and subsequent thawing can cause problems with shape retention (sagging and roughening).
In recent years, improvement measures using various emulsifiers have been proposed to compensate for this drawback. Many of them attempt to improve such problems by forming emulsions with high emulsion stability. In addition, the use of alkali metal salts as an emulsion stabilizer, gums or gelling agents have been proposed, but the use of such salts is not desirable in taste, and the use of gums and gelling agents is not soluble. The disadvantage of lowering is known. Although the above improvement methods can be expected to improve the physical properties such as shape retention, flower-forming properties, and freezing resistance, they are not fully satisfactory until the mouth melt desired for the cream.
On the other hand, in order to maintain the shape-retaining property, a hardened oil having a high melting point is often used as the oil and fat (see, for example, Patent Document 1). However, the use of such fats and oils is a cause of reducing melting in the mouth. In addition, fats and oils having a low melting point are good in melting in the mouth, but they tend to sag after freezing and thawing, and there is a problem with heat-resistant shape retention (see, for example, Patent Document 2).
本発明は、口溶けが従来より優れ、かつ十分な耐熱保形性を有する凍結用ホイップクリームを製造するための、水中油型乳化油脂組成物及び前記組成物から製造される凍結用ホイップクリーム並びに前記組成物の凍結用ホイップクリームの製造における使用を提供することを目的とする。 The present invention relates to an oil-in-water emulsified oil / fat composition, a whipping cream for freezing produced from the composition, and the whipping cream for producing a whipping cream for freezing that has better melting in the mouth and has sufficient heat-resistant shape retention. It is intended to provide the use of the composition in the production of a whipped cream for freezing.
本発明者らは、上記の点に鑑み鋭意研究した結果、起泡性の水中油型乳化油脂組成物の製造において、融解性状のシャープな油脂を用いることによって上記目的を達成することができるという知見を得、本発明に至った。
すなわち、本発明は、油相部と水相部からなり、前記油相部中に油脂としてパーム核油分別高融点部を含有する、水中油型乳化油脂組成物、を提供する。
また、本発明はさらに、上記水中油型乳化油脂組成物から製造される、起泡済み凍結用ホイップクリーム、を提供する。
本発明はさらに、上記水中油型乳化油脂組成物の、起泡済み凍結用ホイップクリームの製造における使用、を提供する。
As a result of intensive studies in view of the above points, the inventors of the present invention can achieve the above object by using a sharp oil with melting properties in the production of a foamable oil-in-water emulsified oil and fat composition. Knowledge was obtained and the present invention was reached.
That is, this invention provides the oil-in-water type emulsified oil-fat composition which consists of an oil phase part and a water phase part, and contains a palm kernel oil fractionation high melting-point part as fats and oils in the said oil phase part.
The present invention further provides a whipped cream for freezing produced from the oil-in-water emulsified oil composition.
The present invention further provides use of the oil-in-water emulsified fat composition in the production of a foamed whipped cream.
本発明により、凍結、解凍をしても十分な耐熱保形性を持ち、口溶けが良好である凍結用ホイップクリームを得ることができる。 According to the present invention, it is possible to obtain a whipping cream for freezing that has sufficient heat-resistant shape retention and good melting in the mouth even if it is frozen and thawed.
<水中油型乳化油脂組成物>
本発明の水中油型乳化油脂組成物は、油相部と水相部からなり、前記油相部中に、油脂としてパーム核油分別高融点部を含有することが特徴である。本発明の水中油型乳化油脂組成物は、凍結用ホイップクリームを製造するために特に望ましいものである。すなわち分別パーム核高融点部を油脂として含有する水中油型乳化油脂組成物から製造されたホイップクリームは凍結、解凍しても、十分な耐熱保形性を示し、さらに口溶けも良好である。
<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention comprises an oil phase part and an aqueous phase part, and the oil phase part contains a palm kernel oil fractionation high melting point part as an oil / fat. The oil-in-water emulsified oil / fat composition of the present invention is particularly desirable for producing a whipping cream for freezing. That is, a whipped cream produced from an oil-in-water emulsified oil / fat composition containing a fractionated palm kernel high melting point as an oil / fat exhibits sufficient heat-resistant shape retention and good meltability in the mouth even when frozen and thawed.
本発明において、“パーム核油分別高融点部”とは、パーム核油を自然分別等の分別方法により高融点部と低融点部に2分割して得られた高融点部を意味する(分別収率は30〜50%)。前記高融点部の融点範囲は、28〜35℃であることが好ましく、29〜34℃であることがより好ましく、30〜33℃であることがさらに好ましい。
本発明において、パーム核油分別高融点部を含む油脂の固体脂含有指数(SFI)は25℃で30以上、35℃で10以下であり、より好ましくは、25℃で35以上、35℃で5以下であり、最も好ましくは25℃で40以上、35℃で0である。かかる範囲の固体脂含有指数(SFI)の油脂を用いることにより、特に耐熱保形性に優れるホイップクリームを製造することができる水中油型乳化油脂組成物を得ることができる。
In the present invention, “palm kernel oil fractionation high melting point part” means a high melting point part obtained by dividing palm kernel oil into a high melting point part and a low melting point part by a fractionation method such as natural fractionation (fractionation). Yield 30-50%). The melting point range of the high melting point portion is preferably 28 to 35 ° C, more preferably 29 to 34 ° C, and further preferably 30 to 33 ° C.
In the present invention, the solid fat content index (SFI) of the fat containing palm kernel oil fractionation high melting point is 30 or more at 25 ° C. and 10 or less at 35 ° C., more preferably 35 or more at 25 ° C. and 35 ° C. 5 or less, most preferably 40 or more at 25 ° C. and 0 at 35 ° C. By using a fat having a solid fat content index (SFI) in such a range, an oil-in-water emulsified oil / fat composition capable of producing a whipped cream particularly excellent in heat-resistant shape retention can be obtained.
本発明において、パーム核油分別高融点部は油脂の全質量に対し、30質量%以上であることが好ましく、さらに50〜70質量%であることが好ましい。かかる量のパーム核油分別高融点部を用いることにより、上記SFIを有し、かつ口溶けが良好なホイップクリームを製造することができるからである。
本発明において、パーム核油分別高融点部に混合しえるその他の油脂としては、例えばナタネ油、コーン油、大豆油、パーム油、パーム核油、ヤシ油、綿実油、米油、オリーブ油等の植物油脂、乳脂、豚脂、牛脂等の動物脂肪、またそれらを水素添加、エステル交換、分別等で得られる油脂が挙げられる。これらの中で特にヤシ油、パーム核油等の油脂をさらに添加することが好ましい。これらの油脂を添加することにより、口溶けをさらに改良することができるからである。
In this invention, it is preferable that a palm kernel oil fractionation high melting point part is 30 mass% or more with respect to the total mass of fats and oils, and it is more preferable that it is 50-70 mass%. This is because by using this amount of the palm kernel oil fractionation high melting point part, it is possible to produce a whipped cream having the above-mentioned SFI and having good meltability in the mouth.
In the present invention, as other fats and oils that can be mixed with the palm kernel oil fractionation high melting point, plants such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, rice oil, olive oil, etc. Examples thereof include animal fats such as fats and oils, milk fat, pork fat and beef tallow, and fats and oils obtained by hydrogenation, transesterification, fractionation and the like thereof. Among these, it is particularly preferable to further add fats and oils such as coconut oil and palm kernel oil. This is because melting of the mouth can be further improved by adding these fats and oils.
なお、本発明における固体脂含有指数(Solid Fat Index, SFI)は、基準油脂分析試験法に準じたものであり、詳細は、“基準油脂分析試験法、2003年度版、日本油化学会、2.4.19.2-81固体脂指数(その2)”に記載される方法で測定したものである。
本発明の水中油型乳化油脂組成物には、乳化油脂組成物に通常使用される乳化剤を添加してもよい。乳化剤の例としては、例えば、レシチン、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレン脂肪酸エステル、有機酸モノ脂肪酸エステル等が挙げられる。乳化剤を添加する場合には、組成物の全重量に対し0.3〜1.5(質量%)加えることが好ましい。
レシチンは攪拌、エアレーションにて適度に乳化を破壊する作用があるため好ましく、また蔗糖脂肪酸エステルは乳化を安定させる作用があるため好ましい。また、ソルビタン脂肪酸エステルは気泡を安定に取り込む作用を有し、有機酸モノ脂肪酸エステルは冷凍耐性を向上させるため好ましい。
The solid fat index (SFI) in the present invention is based on the standard fat analysis test method. For details, refer to “Standard fat analysis test method, 2003 version, Japan Oil Chemists' Society, 2.4. .19.2-81 Solid Fat Index (Part 2) ”.
You may add the emulsifier normally used for an emulsified oil-fat composition to the oil-in-water type emulsified oil-fat composition of this invention. Examples of emulsifiers include lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene fatty acid ester, organic acid mono fatty acid ester, and the like. When adding an emulsifier, it is preferable to add 0.3-1.5 (mass%) with respect to the total weight of a composition.
Lecithin is preferable because it has an action of appropriately destroying emulsification by stirring and aeration, and sucrose fatty acid ester is preferable because it has an action of stabilizing the emulsification. Moreover, sorbitan fatty acid ester has the effect | action which takes in a bubble stably, and organic acid mono-fatty acid ester is preferable in order to improve freezing tolerance.
さらにその他水相部に、増粘多糖類として、カラギナン、ローカストビーンガム、グアーガム、及びタマリンド等、セルロース、(乳蛋白)カゼイン、乳性蛋白等、砂糖、糖類等を添加してもよい。
また、さらに、κ-カラギナンやメタリン酸Naを添加してもよい。κ-カラギナンは安定剤、増粘効果によるホイップ後の保形性改良、離水防止等の効果があるため好ましい。また、メタリン酸Naは乳化安定作用があり好ましい。
Further, other thickeners such as carrageenan, locust bean gum, guar gum, tamarind, cellulose, (milk protein) casein, milk protein, sugar, saccharides, etc. may be added to the aqueous phase.
Further, κ-carrageenan or sodium metaphosphate may be added. κ-Carrageenan is preferred because it has effects such as stabilizer, improved shape retention after whipping due to thickening effect, and prevention of water separation. Further, sodium metaphosphate is preferable because it has an emulsion stabilizing effect.
本発明の水中油型乳化油脂組成物の油相部と水相部の割合は、乳化油脂組成物の全重量に対して、油相部を20〜50質量%であることが好ましい。 The ratio of the oil phase part to the water phase part of the oil-in-water emulsified oil and fat composition of the present invention is preferably 20 to 50% by mass of the oil phase part with respect to the total weight of the emulsified oil and fat composition.
<ホイップクリーム>
本発明の水中油型乳化油脂組成物は、特に凍結用ホイップクリームに好適に使用することができる。本明細書において、凍結用ホイップクリームとは、起泡させた状態で凍結保存され、その後解凍されて使用されるものである。凍結、続く解凍といった温度変化は、保形性(ダレ、荒れ)での問題を生じさせるが、この問題を解決するための従来技術では、特にクリームに望まれる口溶けも十分なものが得られなかった。
<Whipped cream>
The oil-in-water emulsified oil / fat composition of the present invention can be suitably used particularly for freezing whipped cream. In this specification, the whipping cream for freezing is one that is cryopreserved in a foamed state and then thawed before use. Temperature changes such as freezing and subsequent thawing can cause problems with shape retention (sagging, roughening), but the conventional techniques for solving this problem do not provide sufficient melting in the mouth, especially for creams. It was.
本発明において、ホイップクリームは、本発明の水中油型乳化油脂組成物を、当業技術分野において通常の方法により起泡されたものである。
以下、本発明の水中油型乳化油脂組成物を使用した凍結用ホイップクリームの製造例を示すが、本発明はかかる例に限定されるものではない。
まず、パーム核油分別高融点部を含む油脂を融解混合等により調整する。油脂としてはパーム核油分別高融点部を含有していればよいが、上述したようにさらに他の油脂を添加してもよい。この油脂に、レシチン、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル等の乳化剤等の任意の添加剤を加え、混合して油相を調整する。
一方、水相部として、水に、メタリン酸Na、増粘多糖類、乳蛋白等の任意の添加剤を加えた後、これらを分散させて水相を調整する。
50〜85℃にて油相と水相を混合させ、殺菌を兼ね予備乳化を行う。次いで120〜150kg/cm2の圧力下で均質化を行う。その後5〜10℃にまで冷却し、6〜24時間程度エージングを行なう。
このクリーム状油脂組成物を氷浴で冷却しながらホバートミキサーにてホイップして起泡済みホイップクリームを得る。
起泡済みホイップクリームを−20℃以下に冷却して、冷凍ホイップクリームを製造する。
In the present invention, the whipped cream is obtained by foaming the oil-in-water emulsified oil / fat composition of the present invention by a usual method in the art.
Hereinafter, although the manufacture example of the whipping cream for freezing using the oil-in-water type emulsified oil-fat composition of this invention is shown, this invention is not limited to this example.
First, fats and oils including a palm kernel oil fractionation high melting point part are adjusted by melt mixing or the like. As fats and oils, what is necessary is just to contain a palm kernel oil fractionation high melting point part, but as mentioned above, you may add other fats and oils. Arbitrary additives, such as emulsifiers, such as a lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, and glycerol fatty acid ester, are added to this fats and oils, and an oil phase is adjusted by mixing.
On the other hand, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water as an aqueous phase part, these are disperse | distributed and an aqueous phase is adjusted.
The oil phase and the aqueous phase are mixed at 50 to 85 ° C., and pre-emulsification is performed for sterilization. Then homogenization is carried out under a pressure of 120 to 150 kg / cm 2 . Thereafter, it is cooled to 5 to 10 ° C. and aged for 6 to 24 hours.
Whilst this creamy fat composition is cooled in an ice bath with a Hobart mixer, a foamed whipped cream is obtained.
The foamed whipped cream is cooled to -20 ° C or lower to produce a frozen whipped cream.
実施例1
パーム核油分別高融点部18.283部にヤシ油12.189部(油脂合計30.472部)を加え、融解混合した。(SFI25℃41.9、SFI30℃で6.9)これに大豆レシチン0.188部、シュガーエステル0.076部、ソルビタン脂肪酸エステル0.076部、乳酸モノグリセライド0.188部を加え油相を調整した。一方、水39.875部と脱脂粉乳3部、液糖15部、上白糖10部、カゼインNa1部、メタリン酸Na0.1部、増粘多糖類(k-カラギナン)0.025部を加えた後、分散させて水相を調整した。85℃において、20分間かけて、油相と水相を混合し、殺菌を兼ねて予備乳化を行った。次いで150kg/cm2、20kg/cm2の圧力下で均質化した。その後10℃にまで冷却した。このクリーム状油脂組成物の直後粘度は155cp(B型粘度計(BROOKFIELD社製)にて測定)であった。さらに冷却して5℃で、1晩エージングを行なった。
このクリーム1kgを氷浴(5℃)で冷却しながらホバートミキサーにてホイップしたところ7分03秒でオーバーラン165%、硬度119の起泡物を得た。この起泡物を三角袋に詰め-30℃で3日凍結した後、5℃にて解凍した。
解凍した後、1日後及び4日後にそれぞれ絞り、オーバーラン、硬度、腰、伸び、艶、荒れを評価した(表3)。
Example 1
12.189 parts of coconut oil (a total of 30.472 parts of fats and oils) was added to 18.283 parts of the high melting point part of palm kernel oil fraction, and melt mixed. (SFI 25 ° C 41.9, SFI 30 ° C 6.9) To this, 0.188 parts of soybean lecithin, 0.076 parts of sugar ester, 0.076 parts of sorbitan fatty acid ester, and 0.188 parts of lactic acid monoglyceride were added to prepare an oil phase. Meanwhile, 39.875 parts of water, 3 parts of skim milk powder, 15 parts of liquid sugar, 10 parts of super white sugar, 1 part of sodium caseinate, 0.1 part of sodium metaphosphate, 0.025 part of thickening polysaccharide (k-carrageenan) are added and dispersed. The aqueous phase was adjusted. The oil phase and the aqueous phase were mixed at 85 ° C. for 20 minutes and pre-emulsified for sterilization. Subsequently, homogenization was performed under a pressure of 150 kg / cm 2 and 20 kg / cm 2 . Thereafter, it was cooled to 10 ° C. The creamy oil / fat composition had a viscosity of 155 cp (measured with a B-type viscometer (manufactured by BROOKFIELD)). The mixture was further cooled and aged at 5 ° C. overnight.
When 1 kg of this cream was whipped with a Hobart mixer while being cooled in an ice bath (5 ° C.), a foam with an overrun of 165% and a hardness of 119 was obtained in 7 minutes 03 seconds. This foam was packed in a triangular bag and frozen at -30 ° C for 3 days, and then thawed at 5 ° C.
After thawing, squeezing, overrun, hardness, waist, elongation, gloss and roughness were evaluated after 1 day and 4 days, respectively (Table 3).
さらに、解凍1日後に、官能試験及び耐熱保形性試験を行った。
官能試験は、研究員5名にて口溶けの良い順番(1点〜4点)に点数をつけて、点数を合計した(表4)。
また、耐熱保形性試験は、シャーレに絞り、各温度帯(25℃、30℃)に保管して、最初に絞った状態からの幅の広がり(ダレ)を測定した(表5)。なお、絞った直後は、直径が30〜40mm、重量が5〜7gの範囲にある。
30℃で2日間保存しても型崩れしない保形性を有し、口溶けが良好であった。
Furthermore, a sensory test and a heat-resistant shape retention test were performed one day after thawing.
In the sensory test, 5 researchers gave scores in the order of good melting (1 to 4 points) and totaled the scores (Table 4).
In the heat-resistant shape retention test, the sample was squeezed into a petri dish and stored in each temperature zone (25 ° C., 30 ° C.), and the breadth (sag) from the first squeezed state was measured (Table 5). Immediately after squeezing, the diameter is in the range of 30-40 mm and the weight is in the range of 5-7 g.
Even when stored at 30 ° C. for 2 days, it has a shape retention that does not lose its shape and melts well in the mouth.
実施例2(参考例)
実施例1の油脂部をパーム核油分別高融点部(SFI25℃65.3〜、SFI35℃ 0)のみ使用とした以外、実施例1と同工程でホイップクリームを製造し、同様に評価した。
クリームは30℃での保形性に優れ、口溶けも良好であった。
Example 2 (Reference Example)
A whipped cream was produced in the same process as in Example 1 except that only the palm kernel oil fractionation high melting point part (SFI 25 ° C. 65.3, SFI 35 ° C. 0) was used as the fat / oil part of Example 1 and evaluated in the same manner.
The cream was excellent in shape retention at 30 ° C. and melted well in the mouth.
比較例1
実施例1の油脂部をパーム核硬化油(融点36℃)(SFI25℃ 42.4、SFI35℃ 5.0)にした以外、実施例1と同工程でホイップクリームを製造し、同様に評価した。
クリームは30℃での耐熱保形性に優れるが、口溶けが劣るものであった。
Comparative Example 1
A whipped cream was produced in the same process as in Example 1 except that the oil / fat portion of Example 1 was made of palm kernel hardened oil (melting point 36 ° C.) (SFI 25 ° C. 42.4, SFI 35 ° C. 5.0) and evaluated in the same manner.
The cream was excellent in heat-resistant shape retention at 30 ° C, but was poor in melting in the mouth.
比較例2
実施例1の油脂部をパーム核油(SFI25℃ 17.5、SFI35℃ 0.0)にした以外、実施例1と同工程でホイップクリームを製造し、同様に評価した。
クリームは口溶けは最も優れているが、30℃での耐熱保形性に欠け、ダレてしまった。
Comparative Example 2
A whipped cream was produced in the same process as in Example 1 except that the oil / fat part of Example 1 was changed to palm kernel oil (SFI 25 ° C. 17.5, SFI 35 ° C. 0.0) and evaluated in the same manner.
The cream melted best in the mouth, but lacked heat-resistant shape retention at 30 ° C, and was drenched.
以下に、実施例1〜2及び比較例1〜2の配合と、評価結果を示す。また、表1に示す油脂の各温度におけるSFI値を図1に示す。
表1:油脂の配合割合
Below, the mixing | blending of Examples 1-2 and Comparative Examples 1-2 and an evaluation result are shown. Moreover, the SFI value in each temperature of the fats and oils shown in Table 1 is shown in FIG.
Table 1: Mixing ratio of fats and oils
表2:油脂組成物製造直後及びエージング後の性状及びホイップ試験結果
*1:油脂組成物を一晩エージングした後クリームが分離していないか目視で確認。
*2:油脂組成物を一晩エージングした後クリームがボテていないか目視で確認。(なお、ボテとは、クリームが増粘し、固まってしまう現象をいう。乳化が不安定であるとエージング時に固まってしまう現象が見られる。)
*3:油脂組成物を一晩エージングした後の粘度。B型粘度計にて測定。
*4:油脂組成物のエージング粘度を測定したときのクリームの温度。
*5:5.0℃からホバートミキサーにてホイップし、⇒目的の硬度に達成した時の温度。
*6:目的の硬度になるまでのホバートミキサー使用時間。
*7:ホイップ後の体積増加率(%)。(本明細書において体積増加率は、“水の重量(g) / ホイップ後のクリームの重量(g) 1”の式により計算される)
*8:ミクロペネメーターにて測定した値。この値で終点を定めている。
Table 2: Properties and results of whipping test immediately after production of the fat and oil composition and after aging
* 1 : Visually confirm that the cream is not separated after aging the fat and oil composition overnight.
* 2 : After aging the oil / fat composition overnight, visually confirm that the cream is not blurred. (Note that “bottom” refers to a phenomenon in which the cream thickens and hardens. If the emulsification is unstable, a phenomenon that hardens during aging is observed.)
* 3 : Viscosity after aging the oil and fat composition overnight. Measured with a B-type viscometer.
* 4 : Cream temperature when the aging viscosity of the oil / fat composition is measured.
* 5 : The temperature when whipping from 5.0 ° C with a Hobart mixer and achieving the desired hardness.
* 6 : Hobart mixer usage time until the desired hardness is reached.
* 7 : Volume increase rate after whipping (%). (In this specification, the volume increase rate is calculated by the formula of “weight of water (g) / weight of cream after whipping (g) 1”).
* 8 : Value measured with a micro pene meter. The end point is determined by this value.
表3:解凍後評価結果
*1:ホイップ後の体積増加率(%)。
*2:ミクロペネメーターにて測定した値。この値で終点を定めている。
*3:絞った時の感触。A:良好、B:普通、C:悪い
*4:絞った時のクリームの伸び。造花した先端で判断する。伸びが良いほど良好と判断。A:良好、B:普通、C:悪い
*5:絞った時、クリームの表面のつや(光り方)で判断。テカテカせず、半光沢が良好。A:良好、B:普通、C:悪い
*6:絞った時の、クリーム表面の荒れ具合を判断。荒れていないほうが良好。A:良好、B:普通、C:悪い
*7:解凍後(1日目)の評価と比較して経時変化が小さいものほど良好である。
*8:解凍後(1日目)の評価と比較して経時変化が小さいものほど良好である。
Table 3: Evaluation results after thawing
* 1 : Volume increase rate after whipping (%).
* 2 : Value measured with a micro pene meter. The end point is determined by this value.
* 3 : Feel when squeezed. A: good, B: normal, C: bad
* 4 : Elongation of cream when squeezed. Judge by artificial tip. Judged as better as the elongation is better. A: good, B: normal, C: bad
* 5 : Judged by the gloss of the cream surface when squeezed. Semi-gloss is good without tecateca. A: good, B: normal, C: bad
* 6 : Judges how rough the cream surface is when squeezed. It is better not to be rough. A: good, B: normal, C: bad
* 7 : The smaller the change with time compared to the evaluation after thawing (on the first day), the better.
* 8 : The smaller the change with time compared to the evaluation after thawing (on the first day), the better.
表4:口溶け評価
研究員5名にて評価した。口溶けの良い順番に点数をつけた結果
1位⇒4点、 2位⇒3点、 3位⇒2点、 4位⇒1点
A:非常に優れている、B:優れている、C:良好、D:やや劣る
Table 4: Mouth melt evaluation
Evaluated by 5 researchers. Result of scoring in order of good melting
1st ⇒ 4 points, 2nd ⇒ 3 points, 3rd ⇒ 2 points, 4th ⇒ 1 point
A: Very good, B: Excellent, C: Good, D: Slightly inferior
表5:耐熱保形性試験
Table 5: Heat-resistant shape retention test
上記結果から明らかなように、実施例1及び2のパーム核油分別高融点部を用いて製造された本発明のホイップクリームは、従来の油脂と比較して、耐熱保形性が優れかつ口溶けが非常に良好であった。一方、従来の油脂(パーム核油、パーム核硬化油脂(融点36℃))を用いた場合には、耐熱保形性において優れる反面、口溶けが悪い(比較例1)か、若しくは口溶けは良好であるが、耐熱保形性が大きく劣る(比較例2)など、いずれも満足し得ない結果であった。特に比較例1のホイップクリームの官能評価は大きく劣る結果であり、望ましくない。また、比較例2は30℃で完全にダレてしまうため実用的ではない。 As is clear from the above results, the whipped cream of the present invention produced using the palm kernel oil fractionated high melting point parts of Examples 1 and 2 has superior heat-resistant shape retention and melts in the mouth as compared with conventional fats and oils. Was very good. On the other hand, when conventional fats and oils (palm kernel oil, palm kernel hardened oil (melting point 36 ° C.)) are used, they are excellent in heat-resisting shape retention property, but are poor in melting (Comparative Example 1) or good in melting in the mouth. However, the results were unsatisfactory, such as the heat-resistant shape retention was greatly inferior (Comparative Example 2). In particular, the sensory evaluation of the whipped cream of Comparative Example 1 is largely inferior and is not desirable. Further, Comparative Example 2 is not practical because it completely sags at 30 ° C.
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JPS63291550A (en) * | 1987-05-23 | 1988-11-29 | Fuji Oil Co Ltd | Production of creamy fat or oil composition |
JPH09508798A (en) * | 1994-02-14 | 1997-09-09 | リッチ プロダクツ コーポレイション | Foods with improved temperature stability and whipping performance |
JPH10155448A (en) * | 1996-11-27 | 1998-06-16 | Fuji Oil Co Ltd | Production of foamable oil-in-water type fats and oils and emulsified fats and oils |
JPH11318339A (en) * | 1998-03-31 | 1999-11-24 | Soc Prod Nestle Sa | Palm kernel oil composition |
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JPS63291550A (en) * | 1987-05-23 | 1988-11-29 | Fuji Oil Co Ltd | Production of creamy fat or oil composition |
JPH09508798A (en) * | 1994-02-14 | 1997-09-09 | リッチ プロダクツ コーポレイション | Foods with improved temperature stability and whipping performance |
JPH10155448A (en) * | 1996-11-27 | 1998-06-16 | Fuji Oil Co Ltd | Production of foamable oil-in-water type fats and oils and emulsified fats and oils |
JPH11318339A (en) * | 1998-03-31 | 1999-11-24 | Soc Prod Nestle Sa | Palm kernel oil composition |
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