JP6122905B2 - Oil composition for pudding - Google Patents
Oil composition for pudding Download PDFInfo
- Publication number
- JP6122905B2 JP6122905B2 JP2015107598A JP2015107598A JP6122905B2 JP 6122905 B2 JP6122905 B2 JP 6122905B2 JP 2015107598 A JP2015107598 A JP 2015107598A JP 2015107598 A JP2015107598 A JP 2015107598A JP 6122905 B2 JP6122905 B2 JP 6122905B2
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- JP
- Japan
- Prior art keywords
- oil
- fat
- mass
- pudding
- composition
- 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.)
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Description
本発明は、プリンの経時変化を抑制し、風味、口溶け感に優れ、且つ光劣化抑制能にも優れるプリン用油脂組成物に関する。 The present invention relates to an oil and fat composition for purines that suppresses aging of pudding, is excellent in flavor and mouth-melting feeling, and is excellent in light deterioration suppression ability.
プリンは、卵の熱凝固作用により固める「蒸しプリン（焼きプリン、カスタードプリン等ともいう）」と、ゲル化剤により固める「ゲルプリン」とに大別できる。いずれのタイプのプリンも、未だ十分な食感が得られておらず、プリンに所定の油脂を配合することにより、食感を改善する試みがなされている。 Purines can be broadly classified into “steamed pudding (also called baked pudding, custard pudding, etc.)” that hardens by the thermal coagulation action of eggs and “gel pudding” that hardens with a gelling agent. None of these types of pudding has yet obtained a sufficient texture, and attempts have been made to improve the texture by blending a predetermined fat into the pudding.
例えば、特開２００３−１３４９９８号公報（特許文献１）には、冷感のあるやわらかい食感のプリンの製造に使用するプリン練込み用水中油型乳化物を提供すること、該水中油型乳化物は、油脂中にＳＵＳ型トリグリセリドに富む油脂及びラウリン系油脂を含有することが記載されている。この文献には、ラウリン系油脂として、ヤシ油、パーム核油、またはその硬化、分別、エステル交換を実施した油脂などが例示できることが記載され、実施例では、ヤシ油、硬化ヤシ油、硬化パーム核油が使用されている。 For example, Japanese Patent Application Laid-Open No. 2003-134998 (Patent Document 1) provides an oil-in-water emulsion for pudding kneading used for the production of a pudding having a cold and soft texture, and the oil-in-water emulsion. Describes that oils and fats contain oils and lauric oils rich in SUS-type triglycerides. This document describes that examples of lauric fats and oils include coconut oil, palm kernel oil, and oils and fats subjected to hardening, fractionation and transesterification thereof. In the examples, coconut oil, hardened coconut oil, and hardened palm Nuclear oil is used.
また、特開２００９−２４０２５７号公報（特許文献２）には、ソフトで且つなめらかな食感を有し、口溶けが良好であると共に、油性感を感じないプリンを製造可能なプリン練込み用水中油型乳化油脂組成物を提供すること、該組成物は、油相中に、パーム油及び／又はパーム分別軟部油を４０〜９０質量％（油相基準）、及び液状油を１０〜５０質量％（油相基準）含有することが記載されている。 Japanese Patent Application Laid-Open No. 2009-240257 (Patent Document 2) discloses an underwater oil for kneading pudding that can produce a pudding that has a soft and smooth texture, has a good mouth melt and does not feel oily. Providing a type emulsified oil / fat composition, the composition comprising 40 to 90% by mass of palm oil and / or palm fractionated soft part oil (based on oil phase) and 10 to 50% by mass of liquid oil in the oil phase (Oil phase standard) Contains.
さらに、特開２０１３−１２８４８１号公報（特許文献３）には、油性感を抑えながらも濃厚なコク味を感じられ、食感がなめらかなプリンが得られ、且つ保存時の乳化安定性に優れ増粘（ボテ）しにくいプリン用水中油型乳化物を提供すること、該乳化物は、乳脂を５〜４０質量％（油相基準）含有し、乳脂１００質量部に対し、ラウリン系油脂を５０〜２５０質量部含有し、所定のパーム分別軟部油を含有する配合油のランダムエステル交換油脂を５〜５０質量％（油相基準）含有することが記載されている。この文献には、ラウリン系油脂としては、ヤシ油、パーム核油、これらの油脂に水素添加、分別、エステル交換等の１種又は２種以上の処理を施した油脂が例示できることが記載され、実施例では、パーム核油のみが使用されている。 Furthermore, Japanese Patent Application Laid-Open No. 2013-128481 (Patent Document 3) provides a thick tasting taste while suppressing the oily feeling, provides a pudding with a smooth texture, and has excellent emulsification stability during storage. Providing an oil-in-water emulsion for purines that is hard to thicken (both), the emulsion contains 5 to 40% by mass (based on the oil phase) of milk fat, and 50 parts of lauric oil to 100 parts by mass of milk fat. It describes that it contains 5 to 50% by mass (based on the oil phase) of a random transesterified oil and fat of a blended oil containing ~ 250 parts by mass and containing a predetermined palm fractionated soft part oil. In this document, as lauric fats and oils, it is described that palm oil, palm kernel oil, fats and oils obtained by subjecting these fats and oils to hydrogenation, fractionation, transesterification and the like can be exemplified, In the examples, only palm kernel oil is used.
しかし、いずれの文献にも、ラウリン系油脂のエステル交換油脂を実際にプリンに配合した具体例は記載されていない。また、プリンの経時変化についての報告もない。上記水中油型乳化物を使用してプリンを製造すると、経時変化したり、経時変化を抑制するものの、風味、口どけ感、光劣化抑制能のいずれかが劣るという問題があった。 However, none of the documents describes a specific example in which transesterified oils and fats of lauric fats and oils are actually blended with pudding. There is also no report on aging of pudding. When pudding is produced using the above oil-in-water emulsion, there is a problem that any of flavor, mouthfeel and ability to suppress light deterioration is inferior although it changes with time or suppresses change with time.
本発明の目的は、プリンの経時変化を抑制し、風味、口溶け感に優れ、且つ光劣化抑制能にも優れる油脂組成物を提供することにある。 An object of the present invention is to provide an oil and fat composition that suppresses the aging of pudding, is excellent in flavor and mouth-melting feeling, and is excellent in light deterioration suppression ability.
本発明者らは、前記課題を達成するため鋭意検討した結果、プリン用油脂組成物に、ラウリン系油脂を含む原料油脂のエステル交換油脂（以下、「ラウリン系エステル交換油脂」と称する場合がある）を配合すると、プリンの経時変化を抑制し、風味、口溶け感に優れ、且つ光劣化抑制能にも優れることを見出し、本発明を完成した。
すなわち、（１）本発明のプリン用油脂組成物は、ラウリン系油脂を含む原料油脂のエステル交換油脂を含んでいる。（２）前記原料油脂はラウリン系油脂を３０〜１００質量％含んでいるのが好ましい。（３）前記原料油脂は、さらにパーム系油脂及び液状油脂から選択された少なくとも一種の非ラウリン系油脂（ラウリン系油脂以外の油脂）を含んでいてもよい。（４）ラウリン系油脂の含有量は、プリン用油脂組成物の全質量に対して、２０質量％以上であるのが好ましい。（５）本発明は、上記のプリン用油脂組成物と水とを含むプリン用水中油型乳化物も包含する。（６）本発明は、上記のプリン用油脂組成物又は上記のプリン用水中油型乳化物を含むプリンも包含する。
As a result of intensive studies to achieve the above-mentioned problems, the present inventors may refer to the oil-and-fat composition for purine as a transesterified oil / fat of a raw oil / fat containing a lauric-based oil / fat (hereinafter referred to as “laurin-based transesterified oil / fat”). ) Is suppressed, the purine change over time is suppressed, the flavor and the feeling of melting in the mouth are excellent, and the light deterioration suppressing ability is also found, and the present invention has been completed.
That is, (1) The oil and fat composition for purines of the present invention contains a transesterified oil and fat of a raw oil and fat containing a lauric oil and fat. (2) It is preferable that the said raw material fat contains 30-100 mass% of lauric fats and oils. (3) The raw material fats and oils may further contain at least one non-lauric fat and oil selected from palm fats and liquid fats and oils (oils and fats other than lauric fats and oils). (4) The content of the lauric oil / fat is preferably 20% by mass or more based on the total mass of the oil / fat composition for purines. (5) This invention also includes the oil-in-water emulsion for purines containing said oil composition for purines and water. (6) The present invention also includes a pudding containing the above-described oil composition for purines or the above oil-in-water emulsion for purines.
本発明では、ラウリン系エステル交換油脂を含むプリン用油脂組成物を使用することにより、プリンの経時変化を抑制し、風味、口溶け感に優れ、さらにプリンの光劣化（蛍光灯などの光照射によって、異味、異臭が生じる現象）抑制能にも優れている。 In the present invention, by using the oil composition for purines containing lauric transesterified oils and fats, it is possible to suppress changes in purine over time, to have excellent flavor and meltability in the mouth, and to further improve the photodegradation of purines (by light irradiation such as fluorescent lamps). Phenomenon that causes off-flavors and off-flavors)
［プリン用油脂組成物］
本発明のプリン用油脂組成物は、ラウリン系油脂を含む原料油脂のエステル交換油脂を含んでいる。本発明において、「ラウリン系油脂」とは、油脂を構成する全脂肪酸に対するラウリン酸の割合が３０質量％以上である油脂の総称であり、天然油脂［例えば、ヤシ油、パーム核油（アブラヤシの種子由来の油）、ババス油などの植物油脂］及びその加工油脂［例えば、硬化油又は水素添加油（極度硬化油、部分水素添加油など）、分別油、エステル交換油脂］を含む概念で用いる。
[Oil composition for pudding]
The oil and fat composition for purines of the present invention contains a transesterified oil and fat of a raw oil and fat containing a lauric oil and fat. In the present invention, the term “lauric fat / oil” is a general term for fats and oils whose ratio of lauric acid to the total fatty acids constituting the fat / oil is 30% by mass or more, such as natural fats and oils [for example, palm oil, palm kernel oil (oil palm oil). Oils derived from seeds, vegetable oils such as Babas oil] and processed oils and fats thereof [for example, hardened oil or hydrogenated oil (extremely hardened oil, partially hydrogenated oil, etc.), fractionated oil, transesterified oil] .
ラウリン系エステル交換油脂は、ラウリン系油脂を含む原料油脂をエステル交換することにより得られる油脂である限り、特に制限されない。原料油脂に含まれるラウリン系油脂は、通常、ラウリン系エステル交換油脂以外のラウリン系油脂（以下、「ラウリン系非エステル交換油脂」と称する場合がある）であり、例えば、ヤシ油、パーム核油、これらの硬化油（極度硬化油など）、分別油などが例示できる。これらの油脂は、単独で又は二種以上組み合わせて使用できる。これらの油脂のうち、ヤシ油、パーム核油が好ましい。 The lauric transesterified fat is not particularly limited as long as it is a fat obtained by transesterifying a raw fat containing lauric fat. The lauric fats and oils contained in the raw material fats and oils are usually lauric fats and oils other than lauric transesterified fats and oils (hereinafter sometimes referred to as “lauric non-esterified fats and oils”), such as coconut oil and palm kernel oil. These hardened oils (such as extremely hardened oil) and fractionated oils can be exemplified. These fats and oils can be used alone or in combination of two or more. Of these oils and fats, coconut oil and palm kernel oil are preferred.
ラウリン系エステル交換油脂の原料油脂は、少なくともラウリン系油脂を含んでいればよく、さらにラウリン系油脂以外の油脂（非ラウリン系油脂）を含んでいてもよい。非ラウリン系油脂としては、パーム系油脂、液状油脂（パーム系油脂以外の液状油脂）、これらの組み合わせなどが例示できる。 The raw oil / fat of the lauric transesterified oil / fat may contain at least the lauric oil / fat, and may further contain an oil / fat other than the lauric oil / fat (non-lauric oil / fat). Examples of non-lauric fats and oils include palm fats and oils, liquid fats and oils (liquid fats and oils other than palm fats and oils), and combinations thereof.
本発明において、「パーム系油脂」とは、パーム油（アブラヤシの果実由来の油）及びその加工油脂［例えば、硬化油又は水素添加油（極度硬化油、部分水素添加油など）、分別油、エステル交換油脂］を含む概念で用いる。なお、パーム油の加工油脂のうち、パーム分別油は、パームステアリン（高融点画分）、パームミッドフラクション（中融点画分）、パームオレイン、パームダブルオレイン、パームトリプルオレイン（低融点画分）に分類できる。 In the present invention, “palm-based oil and fat” refers to palm oil (oil derived from oil palm fruit) and processed oil and fat thereof (eg, hardened oil or hydrogenated oil (extremely hardened oil, partially hydrogenated oil, etc.), fractionated oil, Used in concepts including transesterified fats and oils. Among the processed oils and fats of palm oil, palm fractionated oils are palm stearin (high melting point fraction), palm mid fraction (medium melting point fraction), palm olein, palm double olein, palm triple olein (low melting point fraction). Can be classified.
ラウリン系エステル交換油脂の原料油脂に任意に含有されるパーム系油脂は、例えば、パーム油、パーム分別油などが例示できる。これらの油脂は、単独で又は二種以上組み合わせて使用できる。これらの油脂のうち、パーム油が好ましい。 Examples of the palm oil / fat optionally contained in the raw oil / fat of the lauric transesterified oil / fat include palm oil and palm fractionated oil. These fats and oils can be used alone or in combination of two or more. Of these oils and fats, palm oil is preferred.
ラウリン系エステル交換油脂の原料油脂に任意に含有される液状油脂としては、室温（１５〜２５℃程度）で液体の油脂であればよく、例えば、大豆油、菜種油、コーン油、綿実油、オリーブ油、落花生油、米油、紅花油（サフラワー油）、ヒマワリ油、亜麻仁油、胡麻油、これらの加工油脂（硬化油、分別油など）などが例示できる。これらの液状油脂は、単独で又は二種以上組み合わせて使用できる。 Liquid oils and fats optionally contained in the raw oil and fat of lauric transesterified oils and fats may be liquid oils and fats at room temperature (about 15 to 25 ° C.), such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, Peanut oil, rice oil, safflower oil (safflower oil), sunflower oil, linseed oil, sesame oil, processed oils and fats thereof (hardened oil, fractionated oil, etc.) can be exemplified. These liquid fats can be used alone or in combination of two or more.
ラウリン系エステル交換油脂の原料油脂中のラウリン系油脂の含有量は特に制限されない。ラウリン系エステル交換油脂の原料油脂は、例えば、ラウリン系油脂を３０〜１００質量％（例えば、３０〜９９質量％）、好ましくは３５〜１００質量％（例えば、３５〜９５質量％）、さらに好ましくは４０〜１００質量％含んでいてもよい。 The content of the lauric oil / fat in the raw oil / fat of the lauric transesterified oil / fat is not particularly limited. The raw oil / fat of the lauric transesterified oil / fat is, for example, 30-100% by mass (eg, 30-99% by mass), preferably 35-100% by mass (eg, 35-95% by mass), more preferably lauric oil / fat. May contain 40-100 mass%.
ラウリン系油脂を含む原料油脂のエステル交換反応は、常法に従って行うことができ、酵素によるエステル交換反応であってもよいが、ランダムエステル交換反応であってもよい。ランダムエステル交換反応は、通常、アルカリ触媒（水酸化ナトリウム、ナトリウムメチラートなど）の存在下で行う。アルカリ触媒の使用量は、特に制限されず、原料油脂１００質量部に対して、通常、０．１〜１質量部である。反応温度は、特に制限されず、通常、５０〜１５０℃である。 The transesterification of the raw oil / fat containing lauric oil / fat can be carried out according to a conventional method, and may be an ester exchange reaction by an enzyme, or may be a random transesterification reaction. The random transesterification reaction is usually performed in the presence of an alkali catalyst (sodium hydroxide, sodium methylate, etc.). The usage-amount of an alkali catalyst in particular is not restrict | limited, Usually, it is 0.1-1 mass part with respect to 100 mass parts of raw material fats and oils. The reaction temperature is not particularly limited, and is usually 50 to 150 ° C.
ラウリン系エステル交換油脂の含有量は特に制限されないが、例えば、プリン用油脂組成物の全質量に対して、５０質量％以上（例えば、５５〜９９質量％）、好ましくは６０質量％以上（例えば、６５〜９５質量％）、さらに好ましくは７０質量％以上である。 The content of the lauric transesterified oil and fat is not particularly limited. For example, it is 50% by mass or more (for example, 55 to 99% by mass), preferably 60% by mass or more (for example, based on the total mass of the oil and fat composition for purines). 65 to 95% by mass), and more preferably 70% by mass or more.
本発明のプリン用油脂組成物は、さらにラウリン系エステル交換油脂以外の油脂を含んでいてもよい。このような油脂としては、ラウリン系非エステル交換油脂、非ラウリン系油脂［パーム系油脂、液状油脂（パーム系油脂以外の液状油脂）など］、これらの組み合わせなどが例示できる。 The oil composition for purines of the present invention may further contain fats and oils other than lauric transesterified fats and oils. Examples of such fats and oils include lauric non-esterified fats and oils, non-lauric fats and oils [palm-based fats and oils, liquid fats and oils (liquid fats and oils other than palm-based fats and oils)], and combinations thereof.
具体的には、本発明のプリン用油脂組成物は、プリンの風味などの点から、さらにラウリン系非エステル交換油脂を含んでいてもよい。ラウリン系非エステル交換油脂としては、例えば、ヤシ油、パーム核油、これらの硬化油（極度硬化油など）、分別油などが例示できる。これらのラウリン系非エステル交換油脂は、単独で又は二種以上組み合わせて使用できる。これらのラウリン系非エステル交換油脂のうち、ヤシ油、パーム核油が好ましい。 Specifically, the oil and fat composition for purines of the present invention may further contain a lauric non-esterified oil and fat from the standpoint of the purine flavor and the like. Examples of lauric non-esterified oils and fats include coconut oil, palm kernel oil, hardened oils (such as extremely hardened oil), and fractionated oil. These lauric non-esterified oils and fats can be used alone or in combination of two or more. Of these lauric non-esterified oils and fats, coconut oil and palm kernel oil are preferred.
ラウリン系非エステル交換油脂の割合は、ラウリン系油脂１００質量部に対して、例えば、７０質量部以下、好ましくは６５質量部以下、さらに好ましくは６０質量部以下（例えば、１〜５５質量部）であってもよい。ラウリン系非エステル交換油脂の含有量が多すぎると、プリンの硬度が経時変化する恐れがある。 The proportion of the lauric non-esterified oil / fat is, for example, 70 parts by mass or less, preferably 65 parts by mass or less, more preferably 60 parts by mass or less (for example, 1 to 55 parts by mass) with respect to 100 parts by mass of the lauric oil / fat. It may be. If the content of the lauric non-esterified oil is too large, the hardness of the pudding may change over time.
ラウリン系油脂の含有量（ラウリン系エステル交換油脂の原料油脂中のラウリン系油脂と、ラウリン系エステル交換油脂以外の油脂中のラウリン系油脂との総量）は、プリン用油脂組成物の全質量に対して、例えば、２０〜１００質量％（例えば、２０〜９９質量％）、好ましくは２５〜１００質量％（例えば、２５〜９５質量％）、さらに好ましくは３０〜１００質量％であってもよい。 The content of lauric fats and oils (the total amount of lauric fats and oils in raw oils and fats of lauric transesterified fats and lauric fats and oils in fats other than lauric transesterified fats and oils) is the total mass of the oil composition for purines. On the other hand, it may be, for example, 20 to 100% by mass (for example, 20 to 99% by mass), preferably 25 to 100% by mass (for example, 25 to 95% by mass), and more preferably 30 to 100% by mass. .
本発明のプリン用油脂組成物は、プリンの食感調整などの点から、さらにパーム系油脂を含んでいてもよい。パーム系油脂としては、例えば、パーム油、パーム分別油、これらの組み合わせなどが例示できる。パーム分別油の中では、融点が３４℃未満（好ましくは３０℃以下）のパーム分別油が好ましく、例えば、パームオレイン、パームダブルオレイン、パームトリプルオレイン、パームミッドフラクションが好ましい。また、乳感を付与する点から、パームダブルオレイン、パームトリプルオレインが好ましい。 The oil and fat composition for purines of the present invention may further contain palm oil and fat from the viewpoint of adjusting the texture of the pudding. Examples of palm oils include palm oil, palm fractionated oil, and combinations thereof. Among the fractionated palm oils, a fractionated palm oil having a melting point of less than 34 ° C. (preferably 30 ° C. or less) is preferable. For example, palm olein, palm double olein, palm triple olein, and palm mid fraction are preferable. Moreover, the palm double olein and palm triple olein are preferable from the point which provides milky feeling.
パーム系油脂の含有量（ラウリン系エステル交換油脂の原料油脂中のパーム系油脂と、ラウリン系エステル交換油脂以外の油脂中のパーム系油脂との総量）は、プリン用油脂組成物の全質量に対して、例えば、８０質量％以下（例えば、７５質量％以下）、好ましくは７０質量％以下（例えば、１〜６５質量％）、さらに好ましくは６０質量％以下（例えば、５〜５５質量％）、特に５０質量％以下であってもよい。特に、パーム分別油の割合は、パーム系油脂１００質量部に対して、例えば、４０質量部以下、好ましくは３５質量部以下、さらに好ましくは３０質量部以下（例えば、１〜３０質量部）であってもよい。パーム系油脂（特に、パーム分別油）の含有量が多すぎると、プリンの風味が低下する恐れがある。 Palm oil content (total amount of palm oil and fat in raw oil and fat of lauric transesterified oil and palm oil and fat in fats and oils other than lauric transesterified oil) is the total mass of the oil composition for purines On the other hand, for example, 80% by mass or less (for example, 75% by mass or less), preferably 70% by mass or less (for example, 1-65% by mass), more preferably 60% by mass or less (for example, 5-55% by mass). In particular, it may be 50% by mass or less. In particular, the proportion of palm fractionated oil is, for example, 40 parts by mass or less, preferably 35 parts by mass or less, more preferably 30 parts by mass or less (for example, 1 to 30 parts by mass) with respect to 100 parts by mass of palm-based fats and oils. There may be. When there is too much content of palm oil fat (especially palm fractionation oil), there exists a possibility that the flavor of a pudding may fall.
本発明のプリン用油脂組成物は、プリンの風味、食感調整、乳感などの点から、さらに液状油脂を含んでいてもよい。液状油脂としては、室温（１５〜２５℃程度）で液体の油脂であれば特に制限されず、例えば、大豆油、菜種油（ハイオレイック菜種油など）、コーン油、綿実油、オリーブ油、落花生油、米油、紅花油（ハイオレイック紅花油など）、ヒマワリ油（ハイオレイックヒマワリ油など）、亜麻仁油、胡麻油、これらの加工油脂（硬化油、分別油、エステル交換油脂など）などが例示できる。これらの液状油脂は、単独で又は二種以上組み合わせて使用できる。 The oil and fat composition for purines of the present invention may further contain liquid oils and fats from the viewpoints of pudding flavor, texture adjustment, milky feeling, and the like. The liquid fat is not particularly limited as long as it is a liquid fat at room temperature (about 15 to 25 ° C.), for example, soybean oil, rapeseed oil (such as high oleic rapeseed oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, Examples include safflower oil (eg, high oleic safflower oil), sunflower oil (eg, high oleic sunflower oil), linseed oil, sesame oil, and processed oils (hardened oil, fractionated oil, transesterified oil, etc.). These liquid fats can be used alone or in combination of two or more.
液状油脂の含有量（ラウリン系エステル交換油脂の原料油脂中の液状油脂と、ラウリン系エステル交換油脂以外の油脂中の液状油脂との総量）は、プリン用油脂組成物の全質量に対して、例えば、８０質量％以下（例えば、１〜７０質量％）、好ましくは６０質量％以下（例えば、５〜５０質量％）、さらに好ましくは４０質量％以下（例えば、１０〜３０質量％）であってもよい。液状油脂の含有量が多すぎると、プリンの口溶け感が低下する恐れがある。 The content of the liquid fat (the total amount of the liquid fat in the raw oil and fat of the lauric transesterified fat and the liquid fat in the fat other than the lauric transesterified fat) is based on the total mass of the oil composition for purines. For example, 80% by mass or less (for example, 1 to 70% by mass), preferably 60% by mass or less (for example, 5 to 50% by mass), and more preferably 40% by mass or less (for example, 10 to 30% by mass). May be. When there is too much content of liquid fats and oils, there exists a possibility that the mouth melt | dissolution feeling of a pudding may fall.
本発明のプリン用油脂組成物のＳＦＣは、特に制限されず、プリンの食感（例えば、口溶け感）などに応じて適宜選択できる。例えば、上記のＳＦＣは、５℃で、２０％以上（例えば、３０％以上）であってもよく、４０％以上（例えば、４５〜８０％）、更には４５％を超える範囲（例えば、４６〜７５％）であってもよい。上記のＳＦＣは、１０℃で、３５％以上（例えば、４０〜７０％）であってもよく、４５％を超える範囲（例えば、４６〜６８％）であってもよい。また、上記のＳＦＣは、１５℃で、５５％以下（例えば、２０〜５０％）であってもよく、４０％未満（例えば、２５〜３５％）であってもよい。さらに、上記のＳＦＣは、３０℃（又は３５℃）で、１０％以下、好ましくは８％以下（例えば、７％以下）、さらに好ましくは６％以下（例えば、５％以下）であってもよい。なお、ＳＦＣは、固体脂肪含量を意味する。ＳＦＣは、慣用の測定方法、例えば、日本油化学会編「基準油脂分析試験法」（2013年）に記載の「2.2.9固体脂含量（ＮＭＲ法）」に準拠して測定することができる。 The SFC of the oil composition for purines of the present invention is not particularly limited, and can be appropriately selected depending on the texture of the purine (for example, the mouth melt feeling). For example, the SFC may be 20% or more (for example, 30% or more) at 5 ° C., 40% or more (for example, 45 to 80%), and more than 45% (for example, 46%). ~ 75%). Said SFC may be 35% or more (for example, 40 to 70%) at 10 degreeC, and may be the range over 45% (for example, 46 to 68%). Moreover, said SFC may be 55% or less (for example, 20-50%) at 15 degreeC, and may be less than 40% (for example, 25-35%). Furthermore, the above SFC may be 10% or less, preferably 8% or less (for example, 7% or less), more preferably 6% or less (for example, 5% or less) at 30 ° C (or 35 ° C). Good. SFC means solid fat content. SFC can be measured in accordance with a conventional measurement method, for example, “2.2.9 Solid fat content (NMR method)” described in “Oil analysis test method” (2013) edited by Japan Oil Chemists' Society. .
本発明のプリン用油脂組成物は、種々の添加剤、例えば、乳化剤、安定剤、糖類、保存料、着色料、香料、酸化防止剤、ｐＨ調整剤などを含んでいてもよい。これらの添加剤は、単独で又は二種以上組み合わせて使用できる。 The oil composition for purines of the present invention may contain various additives such as emulsifiers, stabilizers, sugars, preservatives, colorants, fragrances, antioxidants, pH adjusters and the like. These additives can be used alone or in combination of two or more.
本発明のプリン用油脂組成物は、プリンの経時変化（例えば、硬度の経時変化、特に硬化）を抑制するために好適に用いられる。例えば、本発明のプリン用油脂組成物は、所定の温度でプリンを保存したとき、保存日数の経過に伴って、プリンが硬化するのを抑制する用途に適している。保存温度は、プリンが硬化しやすい温度、例えば、５℃を超える温度（例えば、６〜１０℃）である。例えば、冷蔵陳列棚（冷蔵ショーケース）にプリンを陳列する場合、冷蔵温度を５℃に設定しても、蛍光灯の付近などでは上記の温度範囲になり、プリンが硬化しやすい。このような場合であっても、本発明のプリン用油脂組成物を配合すると、プリンの硬化を有効に抑制することができる。また、本発明のプリン用油脂組成物は、少なくともプリンの賞味期限まで（例えば、プリンの製造日から２〜３週間まで）硬度変化を抑制することができる。 The oil composition for purines of the present invention is suitably used for suppressing the change with time of pudding (for example, change with time of hardness, particularly curing). For example, the oil and fat composition for purines of the present invention is suitable for applications that suppress the hardening of pudding with the passage of storage days when the pudding is stored at a predetermined temperature. The storage temperature is a temperature at which the pudding is easily cured, for example, a temperature exceeding 5 ° C. (for example, 6 to 10 ° C.). For example, when displaying pudding on a refrigerated display shelf (refrigerated display case), even if the refrigeration temperature is set to 5 ° C., the temperature range is in the vicinity of a fluorescent lamp and the pudding is easily cured. Even in such a case, when the oil composition for purines of the present invention is blended, curing of purines can be effectively suppressed. Moreover, the oil-and-fat composition for purines of this invention can suppress a hardness change at least until the expiration date of purines (for example, from the date of manufacture of purines to 2 to 3 weeks).
［プリン用水中油型乳化物］
本発明は、上記のプリン用油脂組成物（油相）と水（水相）とを含むプリン用水中油型乳化物も包含する。このプリン用水中油型乳化物は、各種添加剤、例えば、乳化剤、安定剤、糖類、乳成分、保存料、着色料、香料、酸化防止剤、ｐＨ調整剤などを含んでいてもよい。これらの添加剤は、単独で又は二種以上組み合わせて使用できる。これらの添加剤のうち、乳化剤、糖類、乳成分が汎用される。すなわち、プリン用油脂組成物及び乳化剤を含む油相と、水、糖類及び乳成分を含む水相とを含む、プリン用水中油型乳化物が汎用される。
[Oil-in-water emulsion for pudding]
The present invention also includes an oil-in-water emulsion for purines comprising the above-described oil composition for purines (oil phase) and water (aqueous phase). This oil-in-water emulsion for purines may contain various additives such as emulsifiers, stabilizers, sugars, milk components, preservatives, colorants, fragrances, antioxidants, pH adjusters and the like. These additives can be used alone or in combination of two or more. Of these additives, emulsifiers, sugars, and milk components are widely used. That is, an oil-in-water emulsion for purines that contains an oil phase containing an oil composition for purines and an emulsifier and an aqueous phase containing water, sugars and milk components is widely used.
乳化剤としては、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル（例えば、モノグリセリド；酢酸モノグリセリド、乳酸モノグリセリド、クエン酸モノグリセリド、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリドなどの有機酸モノグリセリド）、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、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（例えば、大豆レシチン、卵黄レシチン）、酵素分解レシチンなどが例示できる。これらの乳化剤は、単独で又は二種以上組み合わせて使用できる。 Examples of emulsifiers include propylene glycol fatty acid esters, glycerin fatty acid esters (for example, monoglycerides; acetic acid monoglycerides, lactic acid monoglycerides, citric acid monoglycerides, organic acid monoglycerides such as diacetyltartaric acid monoglyceride), polyglycerin fatty acid esters, and sucrose fatty acid esters. Sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin (for example, soybean lecithin, egg yolk lecithin), enzymatically decomposed lecithin, and the like. These emulsifiers can be used alone or in combination of two or more.
乳化剤の割合は、水相に対する油相の分散性に応じて適宜選択でき、例えば、プリン用油脂組成物１００質量部に対して、０．０１〜１０質量部、好ましくは０．０５〜５質量部、さらに好ましくは０．１〜１質量部であってもよい。 The proportion of the emulsifier can be appropriately selected according to the dispersibility of the oil phase with respect to the aqueous phase. For example, 0.01 to 10 parts by mass, preferably 0.05 to 5 parts by mass with respect to 100 parts by mass of the oil composition for purines. Part, more preferably 0.1 to 1 part by weight.
糖類としては、単糖（例えば、ブドウ糖、果糖）、二糖類（例えば、麦芽糖、乳糖、ショ糖、砂糖（上白糖、グラニュー糖など）、トレハロース）、オリゴ糖、澱粉分解物（例えば、水飴、粉飴）、糖アルコール（例えば、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）などが例示できる。これらの糖類は、単独で又は二種以上組み合わせて使用できる。 Examples of sugars include monosaccharides (eg, glucose, fructose), disaccharides (eg, maltose, lactose, sucrose, sugar (upper white sugar, granulated sugar, etc.), trehalose), oligosaccharides, starch degradation products (eg, starch syrup, And powdered alcohol) (eg, sorbitol, maltitol, erythritol, xylitol). These saccharides can be used alone or in combination of two or more.
糖類の割合は、プリンの風味などに応じて適宜選択され、例えば、プリン用油脂組成物１００質量部に対して、１０〜８０質量部、好ましくは２０〜７０質量部、さらに好ましくは３０〜６０質量部であってもよい。 The ratio of saccharides is appropriately selected according to the flavor of the pudding, for example, 10 to 80 parts by weight, preferably 20 to 70 parts by weight, and more preferably 30 to 60 parts by weight with respect to 100 parts by weight of the oil and fat composition for purines. A mass part may be sufficient.
乳成分としては、乳蛋白、例えば、牛乳、脱脂乳（スキムミルク）、全脂粉乳（全粉乳）、脱脂粉乳、無糖練乳、加糖練乳、無糖脱脂練乳、加糖脱脂練乳、ホエー（乳清）、ホエーパウダー、バターミルク、バターミルクパウダー、カゼイン、カゼインナトリウムなどが例示できる。これらの乳成分は、単独で又は二種以上組み合わせて使用できる。 Milk components include milk proteins such as cow's milk, skim milk (skimmed milk), whole milk powder (whole milk powder), skim milk powder, sugar-free condensed milk, sugar-free condensed milk, sugar-free skimmed condensed milk, whey (whey) And whey powder, buttermilk, buttermilk powder, casein, sodium caseinate and the like. These milk components can be used alone or in combination of two or more.
乳成分の割合は、乳成分の種類にもよるが、例えば、プリン用油脂組成物１００質量部に対して、１００〜５００質量部、好ましくは１５０〜３００質量部、さらに好ましくは２００〜２５０質量部であってもよい。 Although the ratio of a milk component is based also on the kind of milk component, it is 100-500 mass parts with respect to 100 mass parts of oil compositions for purines, for example, Preferably it is 150-300 mass parts, More preferably, it is 200-250 mass. Part.
油相と水相との割合（質量比）は、例えば、１／９９〜５０／５０、好ましくは５／９５〜４０／６０、さらに好ましくは１０／９０〜３０／７０であってもよい。 The ratio (mass ratio) between the oil phase and the aqueous phase may be, for example, 1/99 to 50/50, preferably 5/95 to 40/60, and more preferably 10/90 to 30/70.
プリン用水中油型乳化物は、慣用の方法、例えば、プリン用油脂組成物を含む油相と水相とを混合する工程（予備乳化工程）と、前記工程で得られた混合物（予備乳化物）を均質化する工程（均質化工程）とを含む方法により、調製できる。 The oil-in-water emulsion for purines is a conventional method, for example, a step (preliminary emulsification step) of mixing an oil phase containing an oil composition for purine and an aqueous phase, and a mixture obtained in the previous step (preliminary emulsion). Can be prepared by a method including a step of homogenizing (homogenizing step).
予備乳化工程において、油相と水相の混合温度は、通常、５０〜８０℃である。混合温度及び混合時間が上記の範囲にあると、次の均質化工程において、油相（油滴）の分散性を向上させることができる。 In the preliminary emulsification step, the mixing temperature of the oil phase and the aqueous phase is usually 50 to 80 ° C. When the mixing temperature and the mixing time are in the above ranges, the dispersibility of the oil phase (oil droplets) can be improved in the next homogenization step.
均質化工程において、予備乳化物の均質化は、慣用の均質化装置、例えば、低速撹拌機、高速ブレンダー、ホモミキサー、コロイドミル、ホモジナイザー、超音波式装置、静止型混合器を用いて行うことができる。均質化圧力は、通常、５０〜３５０ｋｇ／ｃｍ2である。均質化工程は、油滴のサイズや分散性に応じて、１回又は複数回行ってもよい。均質化工程を複数回行う場合、各回の均質化圧力は、同一であってもよく、異なってもよい。 In the homogenization step, homogenization of the pre-emulsion is performed using a conventional homogenizer such as a low speed stirrer, a high speed blender, a homomixer, a colloid mill, a homogenizer, an ultrasonic device, and a static mixer. Can do. The homogenization pressure is usually 50 to 350 kg / cm 2 . The homogenization step may be performed once or a plurality of times depending on the size and dispersibility of the oil droplets. When performing a homogenization process in multiple times, the homogenization pressure of each time may be the same, and may differ.
プリン用水中油型乳化物の調製方法は、さらに、必要に応じて、殺菌（滅菌）工程、冷却工程及びエージング（熟成）工程の少なくとも１つの工程を含んでいてもよい。 The method for preparing an oil-in-water emulsion for purine may further include at least one step of a sterilization (sterilization) step, a cooling step, and an aging (aging) step as necessary.
殺菌工程において、殺菌方法は、特に限定されないが、通常、加熱殺菌である。加熱温度は、通常、７５〜１５０℃である。殺菌工程は、均質化工程の前又は後に行ってもよい。 In the sterilization step, the sterilization method is not particularly limited, but is usually heat sterilization. The heating temperature is usually 75 to 150 ° C. The sterilization step may be performed before or after the homogenization step.
冷却工程において、冷却到達温度は、特に限定されず、エージング工程に供する場合はエージング温度に応じて、エージング工程に供することなくプリンを調製する場合には卵成分の凝固温度に応じて、例えば、５０℃以下である。 In the cooling step, the cooling attainment temperature is not particularly limited, depending on the aging temperature when it is subjected to the aging step, depending on the solidification temperature of the egg component when preparing the pudding without being subjected to the aging step, for example, It is 50 degrees C or less.
エージング工程において、エージング温度は、通常、５℃〜１０℃で６〜２４時間行う。 In the aging step, the aging temperature is usually 5 to 10 ° C. for 6 to 24 hours.
［プリン］
本発明は、プリン用油脂組成物（又はプリン用水中油型乳化物）を含むプリンも包含する。前記プリンは、蒸しプリン（焼きプリン又はカスタードプリン）であってもよく、ゲルプリンであってもよい。
[Pudding]
This invention also includes the pudding containing the oil composition for purines (or the oil-in-water emulsion for purines). The pudding may be steamed pudding (baked pudding or custard pudding) or gel pudding.
蒸しプリンは、プリン用水中油型乳化物と卵成分とを含んでいる。卵成分としては、全卵、卵黄、卵白、これらの加工物（例えば、加温物、加糖物、乾燥物、凍結物、酵素処理物）などが例示できる。これらの卵成分は、単独で又は二種以上組み合わせて使用できる。 Steamed pudding contains an oil-in-water emulsion for pudding and an egg component. Examples of egg components include whole eggs, egg yolk, egg white, and processed products thereof (for example, warmed products, sweetened products, dried products, frozen products, enzyme-treated products). These egg components can be used alone or in combination of two or more.
卵成分の割合は、プリン用水中油型乳化物１００質量部に対して、通常、１０〜３０質量部である。 The ratio of the egg component is usually 10 to 30 parts by mass with respect to 100 parts by mass of the oil-in-water emulsion for purine.
蒸しプリンは、慣用の方法、例えば、プリン用水中油型乳化物と卵成分との混合物（又はその均質化物）を加熱する方法（直焼き、蒸し、蒸し焼きなど）により調製できる。加熱温度は、通常、８０〜２００℃である。 Steamed pudding can be prepared by a conventional method, for example, a method of heating a mixture (or homogenized product thereof) of an oil-in-water emulsion for purine and an egg component (direct baking, steaming, steaming, etc.). The heating temperature is usually 80 to 200 ° C.
ゲルプリンは、プリン用水中油型乳化物とゲル化剤とを含んでいる。ゲル化剤としては、寒天、ゼラチン、カラギーナン、ペクチンなどが例示できる。これらのゲル化剤は、単独で又は二種以上組み合わせて使用できる。なお、ゲルプリンは、慣用の方法、例えば、プリン用水中油型乳化物とゲル化剤との混合物を冷却する方法により調製できる。 Gelpurin contains an oil-in-water emulsion for purine and a gelling agent. Examples of the gelling agent include agar, gelatin, carrageenan, pectin and the like. These gelling agents can be used alone or in combination of two or more. Gelpurin can be prepared by a conventional method, for example, a method of cooling a mixture of an oil-in-water emulsion for purine and a gelling agent.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。なお、特に断わりのない限り、「部」は質量基準である。 Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. Unless otherwise specified, “part” is based on mass.
実施例１〜６及び比較例１〜６のプリン（又はプリン用油脂組成物）の評価方法は、以下のとおりである。
［硬度変化］
プリンを製造した日の翌日の硬度（初期硬度）、１０℃で１週間又は２週間保存したときの硬度は、レオメータ（（株）島津製作所製、ＥＺＴｅｓｔ）を用いて直径１５ｍｍの円柱プランジャーで３００ｍｍ／分の速度で１５ｍｍ押した時の応力（ｇｆ）を測定することにより算出した。硬度変化は、１０℃で２週間保存したときの硬度から初期硬度を減算することにより算出し、硬度変化に優れるか否かは、以下の基準により判定した。
◎：硬度変化の絶対値が３．５ｇｆ未満
○：硬度変化の絶対値が３．５ｇｆ以上７．０ｇｆ未満
△：硬度変化の絶対値が７．０ｇｆ以上１０．５ｇｆ未満
×：硬度変化の絶対値が１０．５ｇｆ以上
［風味］
パネラー５名により、プリンの風味を以下の基準で３段評価を行い、その評価点数の平均値を示した。また、評価点数の平均値が１〜１．５であれば「×」、１．５を超えて２以下であれば「△」、２を超えて２．５以下であれば「○」、２．５を超えて３以下であれば「◎」と評価した。
３：油脂臭さがなく良好
２：油脂臭さがややある
１：油脂臭さがあり悪い
［口溶け感］
パネラー５名により、プリンの口溶け感を以下の基準で３段階評価を行い、その評価点数の平均値を示した。また、評価点数の平均値が１〜１．５であれば「×」、１．５を超えて２以下であれば「△」、２を超えて２．５以下であれば「○」、２．５を超えて３以下であれば「◎」と評価した。
３：口に入れたら固体を感じ、すぐに溶ける
２：口に入れたら固体の感じが弱いが溶けるか、または、固体を感じるがやや溶け残る １：口に入れると固体の感じがなくべたっとするか、または、固体を感じるが溶け残る［ＳＦＣ］
日本油化学会編「基準油脂分析試験法」（2013年）に記載の「2.2.9固体脂含量（ＮＭＲ法）」に準拠して、油脂組成物のＳＦＣを、温度５〜４０℃の範囲において５℃刻みで測定した。
［光劣化抑制能］
光劣化抑制能は、油脂組成物の脂肪酸組成を測定し、該脂肪酸組成から算出した酸化難易度を指標として評価した。
具体的には、脂肪酸組成は、基準油脂分析法（2.4.2.3-2013 脂肪酸組成 キャピラリーガスクロマトグラフ法）に準拠し、ガスクロマトグラフィー装置（島津製作所（株）製「GC-2010型」、カラム：SUPELCO社製、SP-2560）を用いて測定した。
また、酸化難易度は、油脂組成物の不飽和脂肪酸（オレイン酸、リノール酸、リノレン酸）含量にそれぞれ特定の係数（オレイン酸…0.89、リノール酸…21、リノレン酸…39）を掛けた数値の和をその油脂組成物の酸化難易度とした（参考文献：福沢健治、寺尾純二、脂質過酸化実験法、廣川書店）。
光劣化抑制能は、油脂組成物の酸化難易度を指標として、以下の基準により判定した。
◎：酸化難易度が１００未満である
○：酸化難易度が１００以上２００未満である
△：酸化難易度が２００以上３００未満である
×：酸化難易度が３００以上である
The evaluation method of the pudding (or oil composition for purines) of Examples 1-6 and Comparative Examples 1-6 is as follows.
[Hardness change]
The hardness of the day after the pudding was manufactured (initial hardness), and the hardness when stored at 10 ° C. for 1 or 2 weeks was measured with a cylindrical plunger with a diameter of 15 mm using a rheometer (manufactured by Shimadzu Corporation, EZTest). It was calculated by measuring the stress (gf) when pressed 15 mm at a speed of 300 mm / min. The hardness change was calculated by subtracting the initial hardness from the hardness when stored at 10 ° C. for 2 weeks, and whether or not the hardness change was excellent was determined according to the following criteria.
A: Absolute value of hardness change is less than 3.5 gf B: Absolute value of hardness change is 3.5 gf or more and less than 7.0 gf Δ: Absolute value of hardness change is 7.0 gf or more and less than 10.5 gf X: Absolute hardness change Value is 10.5gf or more [flavor]
Three panelists evaluated the flavor of pudding according to the following criteria by five panelists, and showed the average value of the evaluation scores. In addition, when the average value of the evaluation scores is 1 to 1.5, “x”, when it exceeds 1.5 and is “△”, when it exceeds 2 and is 2.5 or less, “◯”, When it exceeded 2.5 and was 3 or less, it evaluated as "(double-circle)".
3: Good without oily odor, 2: Slightly oily odor, 1: Bad oily odor
Three panelists evaluated the feeling of melting of pudding by the following criteria by five panelists, and showed the average value of the evaluation scores. In addition, when the average value of the evaluation scores is 1 to 1.5, “x”, when it exceeds 1.5 and is “△”, when it exceeds 2 and is 2.5 or less, “◯”, When it exceeded 2.5 and was 3 or less, it evaluated as "(double-circle)".
3: Feels solid when put in mouth, melts immediately 2: Feels weak when put into mouth, but melts or feels solid but slightly melts 1: Sticks without feeling solid when put in mouth Or feel solid but remain undissolved [SFC]
In accordance with “2.2.9 Solid fat content (NMR method)” described in “Standard oil analysis test method” (2013) edited by Japan Oil Chemists' Society, SFC of oil composition is in a temperature range of 5-40 ° C. In 5 ° C increments.
[Light degradation control ability]
The light deterioration inhibiting ability was evaluated by measuring the fatty acid composition of the oil and fat composition and using the degree of oxidation difficulty calculated from the fatty acid composition as an index.
Specifically, the fatty acid composition is based on a standard fat and oil analysis method (2.4.2.3-2013 fatty acid composition capillary gas chromatograph method), and a gas chromatography apparatus (“GC-2010 type” manufactured by Shimadzu Corporation), column: It was measured using SUPELCO, SP-2560.
The degree of oxidation difficulty is a value obtained by multiplying the unsaturated fatty acid (oleic acid, linoleic acid, linolenic acid) content of the oil and fat composition by specific coefficients (oleic acid ... 0.89, linoleic acid ... 21, linolenic acid ... 39). Was the oxidation difficulty of the oil composition (reference: Kenji Fukuzawa, Junji Terao, lipid peroxidation experiment method, Yodogawa Shoten).
The light deterioration inhibiting ability was determined according to the following criteria using the degree of oxidation difficulty of the oil and fat composition as an index.
A: Oxidation difficulty is less than 100 O: Oxidation difficulty is 100 or more and less than 200 Δ: Oxidation difficulty is 200 or more and less than 300 ×: Oxidation difficulty is 300 or more
実施例１〜６及び比較例１〜６のプリンは、以下の方法により調製した。
（エステル交換油脂の調製）
表１に示す原料油脂を表１に示す割合でエステル交換反応容器に仕込み、０．０５ＭＰａまで減圧し、１１０℃まで加熱し、油脂に残存する水分を除去した。その後、９０℃まで冷却し、減圧解除と同時に窒素を吹き込み、油脂と空気とが触れないようにしながらアルカリ触媒（ナトリウムメトキシド）を油脂に対して０．１２質量％添加してエステル交換反応を開始した。反応開始から３０分後、油脂と同量の水を加えてエステル交換反応を停止した。水洗後、反応生成物から減圧乾燥により水分を除去し、エステル交換油脂を得た。
The purines of Examples 1 to 6 and Comparative Examples 1 to 6 were prepared by the following method.
(Preparation of transesterified oil)
The raw material fats and oils shown in Table 1 were charged into the transesterification reaction vessel at the ratio shown in Table 1, reduced in pressure to 0.05 MPa, and heated to 110 ° C. to remove water remaining in the fats and oils. Then, it is cooled to 90 ° C., nitrogen is blown simultaneously with the release of the reduced pressure, and 0.12% by mass of an alkali catalyst (sodium methoxide) is added to the oil and fat while preventing the oil and fat from coming into contact with each other, thereby performing the transesterification reaction Started. After 30 minutes from the start of the reaction, the same amount of water as that of the fat was added to stop the transesterification reaction. After washing with water, water was removed from the reaction product by drying under reduced pressure to obtain a transesterified oil and fat.
（油脂組成物の調製）
表２及び表３に示す油脂を表２及び表３に示す割合で配合することにより、プリン用油脂組成物を得た。
(Preparation of oil and fat composition)
By blending the fats and oils shown in Tables 2 and 3 at the ratios shown in Tables 2 and 3, an oil and fat composition for purines was obtained.
（水中油型乳化物の調製）
油脂組成物１９．９３部と乳化剤（グリセリン脂肪酸エステル）０．０７部とを混合し、油相を調製した。
牛乳４５．０部、水２２．７部、砂糖１０．０部、脱脂粉乳２．２５部、及びカスタードフレーバー０．０２５部を混合し、水相を調製した。
上記油相２０部と上記水相８０部とを合わせて、６５℃で予備乳化を行い、ホモジナイザーを用いて１５０ｋｇ／ｃｍ2の圧力で均質化した。均質化後、８５℃で加熱殺菌を行い、４５℃に冷却し、水中油型乳化物を得た。
(Preparation of oil-in-water emulsion)
An oil phase was prepared by mixing 19.93 parts of the oil and fat composition and 0.07 part of an emulsifier (glycerin fatty acid ester).
45.0 parts of milk, 22.7 parts of water, 10.0 parts of sugar, 2.25 parts of skim milk powder, and 0.025 parts of custard flavor were mixed to prepare an aqueous phase.
20 parts of the oil phase and 80 parts of the aqueous phase were combined, pre-emulsified at 65 ° C., and homogenized at a pressure of 150 kg / cm 2 using a homogenizer. After homogenization, the mixture was sterilized by heating at 85 ° C. and cooled to 45 ° C. to obtain an oil-in-water emulsion.
（プリンの調製）
上記水中油型乳化物と全卵とを前者／後者（質量比）＝９０／１０の割合で混合し、プリンカップに分注し、水を張ったトレイに置き、１３０℃で３０分間湯煎焼きし、５℃の冷蔵庫で１晩冷却し、プリンを得た。
(Preparation of pudding)
The above oil-in-water emulsion and whole egg are mixed at a ratio of the former / the latter (mass ratio) = 90/10, dispensed into a pudding cup, placed in a tray filled with water, and baked at 130 ° C. for 30 minutes. And cooled overnight in a refrigerator at 5 ° C. to obtain a pudding.
実施例及び比較例の結果を表２及び表３に示す。なお、実施例及び比較例で使用した油脂は、以下に示す。
表２及び表３の結果から明らかなように、実施例のプリンは、比較例のプリンよりも、１０℃で１〜２週間保存した後の硬度と初期硬度との差が著しく小さく、プリンの硬度の経時変化が有意に抑制された。なお、実施例のプリンは、１０℃で３週間保存した場合であっても、硬度の経時変化が有意に抑制された。また、実施例のプリンは、硬度変化が抑制されただけでなく、風味、口溶け感のいずれの点も優れていた。さらに、実施例のプリン用油脂組成物は、酸化難易度が低い（酸化安定性に優れる）ことから、光劣化抑制能にも優れている。実施例９及び１０のプリンは、実施例３のプリンと比較して、強い乳感を示し、乳感の点で優れている。 As is clear from the results in Tables 2 and 3, the puddings of the examples had a significantly smaller difference between the hardness and the initial hardness after storage for 1 to 2 weeks at 10 ° C. than the puddings of the comparative examples. Changes in hardness over time were significantly suppressed. In addition, even when the pudding of the example was stored at 10 ° C. for 3 weeks, the change in hardness with time was significantly suppressed. In addition, the puddings of the examples were not only suppressed in hardness change, but also excellent in both flavor and mouthfeel. Furthermore, the oil and fat composition for purines of the examples has a low oxidation difficulty (excellent in oxidative stability), and is therefore excellent in the ability to suppress light deterioration. The puddings of Examples 9 and 10 show a strong milk feeling compared to the pudding of Example 3, and are excellent in terms of milk feeling.
本発明の油脂組成物は、プリンの経時変化を有意に抑制することができ、風味、口どけ感に優れ、且つ光劣化抑制能に優れるので、プリン（蒸しプリン、ゲルプリン）用の添加剤として有効に利用することができる。 The oil and fat composition of the present invention can significantly suppress the change of pudding over time, is excellent in flavor and mouthfeel, and has excellent ability to suppress light degradation. Therefore, as an additive for pudding (steamed pudding, gel pudding) It can be used effectively.
Claims (6)
前記ランダムエステル交換油脂の原料油脂中のラウリン系油脂の含有量は、４０〜８０質量％であり、
前記ランダムエステル交換油脂の含有量が、蒸しプリン用油脂組成物の全質量に対して、５０質量％以上であり、
ラウリン系油脂の含有量が、蒸しプリン用油脂組成物の全質量に対して、２０質量％以上であり、
蒸しプリン用油脂組成物のＳＦＣが、１５℃において、４０％未満である、前記蒸しプリン用油脂組成物。 Random oils made from a mixture of coconut oil, palm kernel oil, and at least one lauric oil selected from these hardened oils and at least one non-lauric oil selected from palm oil and liquid oil An oil / fat composition for steamed pudding containing transesterified oil / fat,
The content of the lauric fat / oil in the raw fat / oil of the random transesterified fat / oil is 40 to 80% by mass,
The content of the random transesterified oil and fat is 50% by mass or more based on the total mass of the oil and fat composition for steamed pudding,
The content of the lauric fat is 20% by mass or more with respect to the total mass of the oil composition for steamed pudding,
SFC of steamed pudding fats composition, at 15 ° C., Ru der less than 40%, the steamed pudding fats composition.
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| US11219883B2 (en) | 2018-10-18 | 2022-01-11 | Noritake Co., Limited | Ag—Pd core-shell particle and use thereof |
| US11471939B2 (en) | 2002-12-09 | 2022-10-18 | University Of Washington | Methods of nanostructure formation and shape selection |
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| JP7149704B2 (en) * | 2017-12-19 | 2022-10-07 | 太陽油脂株式会社 | Fat and oil composition for pudding |
| JP7188897B2 (en) * | 2018-03-30 | 2022-12-13 | 雪印メグミルク株式会社 | Gel-like food and method for producing the same |
| JP7184321B2 (en) * | 2018-03-30 | 2022-12-06 | 雪印メグミルク株式会社 | Gel-like food and method for producing the same |
| JP7184322B2 (en) * | 2018-03-30 | 2022-12-06 | 雪印メグミルク株式会社 | Gel-like food and method for producing the same |
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| JP5306757B2 (en) * | 2008-09-24 | 2013-10-02 | 株式会社Ａｄｅｋａ | Foamable oil-in-water emulsified oil composition |
| JP5583386B2 (en) * | 2009-11-17 | 2014-09-03 | 株式会社Ａｄｅｋａ | Whipped cream |
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| US11219883B2 (en) | 2018-10-18 | 2022-01-11 | Noritake Co., Limited | Ag—Pd core-shell particle and use thereof |
| US11008470B2 (en) | 2019-03-28 | 2021-05-18 | Noritake Co., Limited | Core-shell particles and use thereof |
| US11753552B2 (en) | 2019-03-28 | 2023-09-12 | Noritake Co., Limited | Core-shell particles and use thereof |
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