JP6519838B2 - Oil composition for cream - Google Patents
Oil composition for cream Download PDFInfo
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- JP6519838B2 JP6519838B2 JP2014183060A JP2014183060A JP6519838B2 JP 6519838 B2 JP6519838 B2 JP 6519838B2 JP 2014183060 A JP2014183060 A JP 2014183060A JP 2014183060 A JP2014183060 A JP 2014183060A JP 6519838 B2 JP6519838 B2 JP 6519838B2
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- 239000006071 cream Substances 0.000 title claims description 89
- 239000000203 mixture Substances 0.000 title claims description 71
- 239000003921 oil Substances 0.000 claims description 123
- 235000019198 oils Nutrition 0.000 claims description 119
- 235000019197 fats Nutrition 0.000 claims description 83
- 230000008018 melting Effects 0.000 claims description 32
- 238000002844 melting Methods 0.000 claims description 32
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims description 29
- 241001135917 Vitellaria paradoxa Species 0.000 claims description 29
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 28
- 229940057910 shea butter Drugs 0.000 claims description 24
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 17
- 239000000194 fatty acid Substances 0.000 claims description 17
- 229930195729 fatty acid Natural products 0.000 claims description 17
- 240000007154 Coffea arabica Species 0.000 claims description 15
- 235000016213 coffee Nutrition 0.000 claims description 15
- 235000013353 coffee beverage Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 150000004665 fatty acids Chemical class 0.000 claims description 11
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 8
- 235000019486 Sunflower oil Nutrition 0.000 claims description 8
- 229910052740 iodine Inorganic materials 0.000 claims description 8
- 239000011630 iodine Substances 0.000 claims description 8
- 239000002600 sunflower oil Substances 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 239000000470 constituent Substances 0.000 claims description 7
- 235000019485 Safflower oil Nutrition 0.000 claims description 6
- 239000003813 safflower oil Substances 0.000 claims description 6
- 235000005713 safflower oil Nutrition 0.000 claims description 6
- 235000021355 Stearic acid Nutrition 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000008117 stearic acid Substances 0.000 claims description 5
- 239000003925 fat Substances 0.000 description 89
- 239000002253 acid Substances 0.000 description 23
- 230000003647 oxidation Effects 0.000 description 18
- 238000007254 oxidation reaction Methods 0.000 description 18
- 239000012071 phase Substances 0.000 description 15
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 235000021313 oleic acid Nutrition 0.000 description 8
- 238000000926 separation method Methods 0.000 description 8
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 7
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 7
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 7
- 239000005642 Oleic acid Substances 0.000 description 7
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 230000008014 freezing Effects 0.000 description 7
- 238000007710 freezing Methods 0.000 description 7
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 7
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000019865 palm kernel oil Nutrition 0.000 description 6
- 239000003346 palm kernel oil Substances 0.000 description 6
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 5
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000007914 freezing tolerance Effects 0.000 description 5
- -1 glycerin fatty acid ester Chemical class 0.000 description 5
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 5
- 229960004488 linolenic acid Drugs 0.000 description 5
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- 238000005809 transesterification reaction Methods 0.000 description 5
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 238000007711 solidification Methods 0.000 description 4
- 230000008023 solidification Effects 0.000 description 4
- 239000005639 Lauric acid Substances 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 208000031225 myocardial ischemia Diseases 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229940102480 bilberry extract Drugs 0.000 description 1
- 235000019209 bilberry extract Nutrition 0.000 description 1
- 238000003965 capillary gas chromatography Methods 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 150000002889 oleic acids Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Description
本発明は、クリーム用油脂組成物に関する。 The present invention relates to a cream oil composition.
従来から、コーヒークリームなどの飲料に添加するためのクリームとして、植物性油脂を原料として製造される植物性クリーム（水中油型乳化物）が知られている。植物性クリームは生乳から得られる生クリームに比べて輸送・保存における乳化安定性に優れ、かつ比較的安価に製造されるという利点を有するためにその消費量は多い。この植物性クリームの製造では、通常、安定な乳化物を得るため、複数の乳化剤とリン酸塩、クエン酸塩等の安定剤を使用して調製される。 BACKGROUND ART A vegetable cream (oil-in-water emulsion) manufactured from vegetable fats and oils as a raw material has been known as a cream to be added to beverages such as coffee cream. Vegetable creams are consumed in large amounts because they have the advantage of being excellent in emulsion stability in transport and storage as compared to fresh creams obtained from raw milk and being manufactured relatively inexpensively. In the preparation of this botanical cream, it is usually prepared using a plurality of emulsifiers and stabilizers such as phosphate and citrate in order to obtain a stable emulsion.
クリーム等の製造に用いられるクリーム用油脂組成物には、冷凍保存後、使用時に解凍してもボテ・固化が生じにくい優れた冷凍・解凍安定性（凍結耐性ともいう）や、長期保存を可能とする高い酸化安定性などが求められる。これらの特性に着目した従来の油脂としては、ナタネ硬化油などの部分水素添加油脂が知られており、これらは高トランス酸油脂と呼ばれている。
しかしながら、２００３年にトランス酸摂取による虚血性心疾患のリスクが報告された。この報告以降、高トランス酸油脂に代えて低トランス酸油脂を用いることが増えている。低トランス酸油脂は、高トランス酸油脂に比べると凍結耐性や酸化安定性の点で若干劣るものの、上記虚血性心疾患のリスクを低減することができる。低トランス酸油脂としては、例えば、パーム核オレイン油、ヤシ油、パーム核油、ハイオレイックヒマワリ油、ハイオレイックサフラワー油、ハイオレイックナタネ油、オリーブ油が知られている。また、低トランス酸油脂を組み合わせた油脂組成物として、例えば、パーム核オレイン油、ヤシ油、パーム核油等と、ハイオレイックヒマワリ油、ハイオレイックサフラワー油、ハイオレイックナタネ油、オリーブ油等との混合油又はエステル交換油も知られている（例えば、特許文献１及び２）。
The oil composition for cream used in the production of cream etc. has excellent freezing and thawing stability (also called freezing resistance) which is hard to cause batter and solidification even after thawing at the time of use after freezing storage, and long-term storage is possible High oxidation stability etc. are required. As conventional fats and oils focusing on these characteristics, partially hydrogenated fats and oils such as hardened rapeseed oil are known, and these are called high trans acid fats and oils.
However, the risk of ischemic heart disease due to trans acid intake was reported in 2003. From this report, it has been increasing to use low trans acid fats and oils instead of high trans acid fats and oils. Although low trans-acid fats and oils are slightly inferior to high-trans acid fats and oils in terms of freezing tolerance and oxidation stability, they can reduce the risk of the ischemic heart disease. As low-trans-acid fats and oils, for example, palm kernel olein oil, coconut oil, palm kernel oil, high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil, olive oil are known. Moreover, as a fat and oil composition combining low trans-acid fat and oil, for example, palm kernel olein oil, coconut oil, palm kernel oil, etc., high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil, olive oil Blended oils or transesterified oils with e.g. are also known (e.g. Patents 1 and 2).
しかしながら、本発明者による研究の結果、上記の低トランス酸油脂を用いて製造されるクリームは、上記虚血性心疾患のリスクを低減できるものの、粘度が低くなる傾向にあることが判った。クリームの粘度が低いと、ポーション（小型カップ）などに充填する際にクリームがポーションの外に跳ねてしまい、全てのポーションに同じ量のクリームを充填することが難しく、不良品の原因となっている。一方、適度な粘度を得るには低温域で結晶の多い油脂に変更すれば良いが、凍結耐性が低下してしまうという問題があった。
本発明は上記問題点に鑑みたものであり、トランス酸量が少なく、適度な粘度を有し、凍結耐性及び酸化安定性にも優れるクリーム用油脂組成物を提供することを目的とする。
However, as a result of studies by the present inventors, it has been found that a cream produced using the above-mentioned low trans-acid fat can reduce the risk of the above-mentioned ischemic heart disease but tends to have a low viscosity. If the viscosity of the cream is low, the cream will splash out of the portion when filling in a portion (small cup) etc., and it will be difficult to fill the same amount of cream in all portions, causing defective products There is. On the other hand, in order to obtain an appropriate viscosity, it may be changed to a fat having many crystals in a low temperature range, but there is a problem that the freezing tolerance is lowered.
The present invention has been made in view of the above problems, and an object of the present invention is to provide a fat and oil composition for cream having a small amount of trans acid, an appropriate viscosity, and excellent also in freezing resistance and oxidation stability.
本発明者は、鋭意努力により、クリーム用油脂組成物中にヨウ素価５５以上を有するシア脂低融点画分を１５質量％以上含むことにより、トランス酸量が少なく、適度な粘度を有し、凍結耐性及び酸化安定性にも優れるクリームが得られることを見出し、本発明を完成させた。すなわち、本発明は以下の通りである。 The inventor of the present invention has a low trans acid content and an appropriate viscosity by containing 15% by mass or more of a shea butter low melting point fraction having an iodine value of 55 or more in the oil composition for creams by earnest effort. The inventors have found that a cream having excellent freezing tolerance and oxidative stability can be obtained, and completed the present invention. That is, the present invention is as follows.
（１） ヨウ素価５５以上を有するシア脂低融点画分を１５質量％以上含むことを特徴とする、クリーム用油脂組成物。
（２） クリーム用油脂組成物中に含まれる油脂の全構成脂肪酸中に、ステアリン酸が８〜４０質量％含まれる、上記（１）に記載のクリーム用油脂組成物。
（３） 更に液状油脂を含む、上記（１）又は（２）に記載のクリーム用油脂組成物。
（４） シア脂低融点画分と液状油脂が混合又はエステル交換されている、上記（３）に記載のクリーム用油脂組成物。
（５） 液状油脂が、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ハイオレイックサフラワー油及びオリーブ油からなる群から選択される少なくとも１種である、上記（３）又は（４）に記載のクリーム用油脂組成物。
（６） 上記（１）〜（５）のいずれかに記載のクリーム用油脂組成物を含む、クリーム。
(1) A fat and oil composition for cream comprising 15% by mass or more of a shea butter low melting point fraction having an iodine value of 55 or more.
(2) The oil and fat composition for cream according to the above (1), wherein 8 to 40% by mass of stearic acid is contained in all the constituent fatty acids of the oil and fat contained in the oil composition for cream.
(3) The oil and fat composition for cream according to the above (1) or (2), further containing liquid oil and fat.
(4) The oil and fat composition for cream according to the above (3), wherein the shea butter low melting point fraction and the liquid oil and fat are mixed or transesterified.
(5) The liquid oil is at least one selected from the group consisting of high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and olive oil as described in (3) or (4) above. Oil composition for creams.
(6) Cream containing the oil-fat composition for creams in any one of said (1)-(5).
本発明により、トランス酸量が少なく、適度な粘度を有し、凍結耐性及び酸化安定性にも優れるクリームを提供することができる。 According to the present invention, it is possible to provide a cream having a small amount of trans acid, having an appropriate viscosity, and being excellent in freezing resistance and oxidative stability.
以下、本発明を実施するための形態を説明する。
＜＜クリーム用油脂組成物＞＞
本発明のクリーム用油脂組成物は、該油脂組成物中にヨウ素価５５以上を有するシア脂低融点画分を１５質量％以上含むことを特徴とする。
なお、本発明のクリーム用油脂組成物からクリームを作製する際には、後述するように油相部に乳脂肪を添加することができるが、本明細書及び特許請求の範囲において「油脂組成物」という場合には、特に断らない限り、植物性油脂（すなわち、乳脂肪を除く油脂）からなる油脂組成物を意味する。
Hereinafter, modes for carrying out the present invention will be described.
<< Fat composition for creams >>
The oil and fat composition for creams of the present invention is characterized in that the oil and fat composition contains 15% by mass or more of a shea butter low melting point fraction having an iodine value of 55 or more.
In addition, when producing cream from the oil-fat composition for creams of this invention, although milk fat can be added to an oil-phase part so that it may mention later, in this specification and a claim, "oil-fat composition In the case of "," it means an oil and fat composition comprising vegetable oil and fat (i.e., oil and fat excluding milk fat) unless otherwise specified.
＜シア脂低融点画分＞
本明細書及び特許請求の範囲において、シア脂低融点画分は、シアバターノキの種子であるシアナッツの核から採取されたシア脂を分別することで、高融点部と低融点部に２分割して得られた低融点部を意味する。
分別方法としては、当該技術分野で公知の方法を用いて行うことができる。例えば、溶剤分別法、ウインタリング法、乳化分別法、自然分別法などが挙げられ、特に限定するものではない。
前記シア脂低融点画分は、ヨウ素価５５以上を有する。ヨウ素価は、６０〜７５であることが好ましく、６０〜７０であることがより好ましく、６４〜６８であることがさらにより好ましい。
シア脂低融点画分は、オレイン酸を４０質量％以上含むことが好ましく、４０〜６５質量％含むことが好ましく、４５〜６０質量％含むことがより好ましく、５０〜５５質量％含むことがさらにより好ましい。
シア脂低融点画分は、ステアリン酸は１５〜４５質量％含むことが好ましく、２０〜４０質量％含むことがより好ましく、２５〜３５質量％含むことがさらにより好ましい。
シア脂低融点画分としては、例えば、シア脂を分別して得られる低融点画分の油脂（シアオレイン）、及びこの低融点画分の油脂を更に分別して得られる低融点画分の油脂が挙げられる。これらの中でも、シア脂低融点画分としては、シアオレインが特に好ましい。
クリーム用油脂組成物中に含まれるシア脂低融点画分の割合は、クリーム用油脂組成物の全質量に対して１５質量％以上であり、３０質量％以上であることがより好ましく、４０質量％以上であることがさらに好ましく、５０質量％以上であることがさらにより好ましく、７０質量％以上であることが特に好ましく、８０質量％以上であることが特により好ましい。該シア脂低融点画分の割合は１００質量％であってもよい。
クリーム用油脂組成物に含まれるシア脂低融点画分の割合が上記範囲内であると、トランス酸量が少なく、適度な粘度を有し、凍結耐性、酸化安定性にも優れるクリームを得ることが出来る。
<Sheath oil low melting point fraction>
In the present specification and claims, the shea butter low melting point fraction is divided into a high melting point portion and a low melting portion by dividing shea butter collected from the core of shea nuts which are seeds of shea butter. It means the obtained low melting point part.
The separation can be carried out using methods known in the art. For example, a solvent separation method, a wintering method, an emulsification separation method, a natural separation method and the like can be mentioned, and it is not particularly limited.
The shea butter low melting point fraction has an iodine value of 55 or more. The iodine value is preferably 60 to 75, more preferably 60 to 70, and still more preferably 64 to 68.
The shea butter low melting point fraction preferably contains 40% by mass or more of oleic acid, preferably 40 to 65% by mass, more preferably 45 to 60% by mass, and further preferably 50 to 55% by mass More preferable.
The stearic acid content is preferably 15 to 45% by mass, more preferably 20 to 40% by mass, and still more preferably 25 to 35% by mass.
As the shea butter low melting point fraction, for example, fats and oils of low melting point fraction obtained by fractionating shea butter (shear olein) and fats and oils of low melting point fraction obtainable by further fractionating fat and oil of this low melting point fraction are mentioned Be Among these, shea olein is particularly preferable as the shea butter low melting point fraction.
The proportion of the shea butter low melting point fraction contained in the cream oil composition is 15% by mass or more based on the total mass of the cream oil composition, and more preferably 30% by mass or more, 40 mass%. % Is more preferably 50% by mass or more, particularly preferably 70% by mass or more, and particularly preferably 80% by mass or more. The proportion of the shea butter low melting point fraction may be 100% by mass.
When the proportion of shea butter low melting point fraction contained in the oil composition for cream is within the above range, it is possible to obtain a cream having a small amount of trans acid, having a suitable viscosity and being excellent in freezing resistance and oxidation stability. Can do.
＜液状油脂＞
本明細書及び特許請求の範囲において、液状油脂は、２０℃よりも低い融点を有し、且つ、構成脂肪酸としてオレイン酸を６０質量％以上含む油脂である。液状油脂は、構成脂肪酸としてオレイン酸を６０〜９０質量％含むことが好ましく、７０〜９０質量％含むことがより好ましい。
本発明のクリーム用油脂組成物は、シア脂低融点画分以外に、任意成分として液状油脂を含んでいてもよい。
液状油脂の具体例としては、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ハイオレイックサフラワー油及びオリーブ油またそれらを分別、配合、エステル交換等した油脂が挙げられる。これらの中でも、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ハイオレイックサフラワー油が好ましく、ハイオレイックヒマワリ油、ハイオレイックナタネ油がより好ましく、ハイオレイックヒマワリ油がさらにより好ましい。
液状油脂は１種類を単独で用いてもよく、２種類以上を組み合わせて用いてもよい。
<Liquid oil>
In the present specification and claims, the liquid oil has a melting point lower than 20 ° C., and contains 60% by mass or more of oleic acid as a constituent fatty acid. It is preferable that 60-90 mass% of oleic acids are included as a constituent fatty acid, and, as for a liquid fat, it is more preferable to contain 70-90 mass%.
The oil and fat composition for creams of the present invention may contain liquid oil and fat as an optional component, in addition to the shea butter low melting point fraction.
Specific examples of liquid oils and fats include high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and olive oil, and oils and fats obtained by fractionating, blending and transesterifying them. Among these, high oleic sunflower oil, high oleic rapeseed oil and high oleic safflower oil are preferable, high oleic sunflower oil and high oleic rapeseed oil are more preferable, and high oleic sunflower oil is still more preferable.
Liquid fats and oils may be used individually by 1 type, and may be used combining 2 or more types.
液状油脂は、クリーム用油脂組成物の全質量に対して０〜８５質量％の割合で含まれることが好ましく、０〜７０質量％がより好ましく、０〜６０質量％がさらに好ましく、０〜５０質量％がさらにより好ましく、０〜３０質量％が特に好ましい、０〜２０質量％が特により好ましい。 The liquid oil is preferably contained at a ratio of 0 to 85% by mass, more preferably 0 to 70% by mass, still more preferably 0 to 60% by mass, with respect to the total mass of the oil composition for creams, 0 to 50 % By weight is even more preferred, 0 to 30% by weight is particularly preferred, 0 to 20% by weight is particularly preferred.
（ラウリン系油脂）
本明細書及び特許請求の範囲において、ラウリン系油脂とは、構成脂肪酸としてラウリン酸を３０質量％以上含む油脂の総称である。ラウリン系油脂は、構成脂肪酸としてラウリン酸を３０〜６０質量％含むことが好ましく、３５〜５５質量％含むことがより好ましい。
本発明のクリーム用油脂組成物は、任意成分としてラウリン系油脂を含んでいてもよい。
ラウリン系油脂の具体例としては、パーム核油、パーム核オレイン、ヤシ油、これらの水素添加、エステル交換、分別、配合等の処理を行った油脂が挙げられる。これらの中でも、パーム核油、パーム核オレインが好ましく、パーム核油がより好ましい。
本明細書及び特許請求の範囲において、パーム核オレインとは、パーム核油を分別して得られる低融点画分の油脂を意味する。
(Laurin-based fats and oils)
In the present specification and claims, lauric-based fats and oils are a generic term for fats and oils containing 30% by mass or more of lauric acid as a constituent fatty acid. It is preferable to contain 30-60 mass% of lauric acid as a structure fatty acid, and, as for a laurin-type fats and oils, it is more preferable to contain 35-55 mass%.
The oil and fat composition for creams of the present invention may contain laurin-based oil and fat as an optional ingredient.
Specific examples of laurin-based fats and oils include palm kernel oil, palm kernel olein, coconut oil, and fats and oils subjected to such treatments as hydrogenation, transesterification, fractionation, and blending. Among these, palm kernel oil and palm kernel olein are preferable, and palm kernel oil is more preferable.
In the present specification and claims, palm kernel olein means oil of low melting point fraction obtained by fractionating palm kernel oil.
ラウリン系油脂は、クリーム用油脂組成物の全質量に対して０〜４０質量％の割合で含まれることが好ましく、０〜３０質量％がより好ましく、０〜２５質量％がさらにより好ましく、０〜２０質量％が特により好ましい。
また、ラウリン系油脂は１種類を単独で用いてもよく、２種類以上を組み合わせて用いてもよい。
The laurin-based fat is preferably contained in a proportion of 0 to 40% by mass, more preferably 0 to 30% by mass, still more preferably 0 to 25% by mass, with respect to the total mass of the oil composition for creams -20 mass% is particularly preferred.
Moreover, laurin type fats and oils may be used individually by 1 type, and may be used combining 2 or more types.
（パーム系油脂）
本明細書及び特許請求の範囲において、パーム系油脂とは、構成脂肪酸としてパルミチン酸を３０質量％以上含む油脂の総称である。
本発明のクリーム用油脂組成物は、任意成分としてパーム系油脂を含んでいてもよい。
パーム系油脂の具体例としては、パーム油、パームオレイン、パームダブルオレイン、またそれらを分別、配合、エステル交換等した油脂が挙げられる。これらの中でも、パームオレイン、パームダブルオレインが好ましく、パームダブルオレインがより好ましい。
(Palm-based oil and fat)
In the present specification and claims, palm-based fats and oils are a generic term for fats and oils containing 30% by mass or more of palmitic acid as a constituent fatty acid.
The oil-fat composition for creams of this invention may contain palm oil fat as an arbitrary component.
Specific examples of palm-based fats and oils include palm oil, palm olein, palm double olein, and fats and oils obtained by fractionating, blending and transesterifying them. Among these, palm olein and palm double olein are preferable, and palm double olein is more preferable.
パーム系油脂は、クリーム用油脂組成物の全質量に対して０〜４０質量％の割合で含まれることが好ましく、０〜３０質量％がより好ましく、０〜２５質量％がさらにより好ましく、０〜２０質量％が特により好ましい。
また、パーム系油脂は１種類を単独で用いてもよく、２種類以上を組み合わせて用いてもよい。
The palm-based fats and oils are preferably contained in a proportion of 0 to 40% by mass, more preferably 0 to 30% by mass, still more preferably 0 to 25% by mass, with respect to the total mass of the oil composition for creams -20 mass% is particularly preferred.
Moreover, palm fats and oils may be used individually by 1 type, and may be used combining 2 or more types.
＜その他の任意成分＞ <Other optional components>
本発明のクリーム用油脂組成物は、本発明の効果を損なわない範囲内で、上記以外の油脂を含んでいてもよい。また、本発明のクリーム用油脂組成物は、上記成分の他に、本発明の効果を損なわない範囲で、必要に応じて、酸化防止剤などを添加してもよい。酸化防止剤としては、ビタミンＥ、ビタミンＣ、ローズマリー抽出物、茶抽出物、コケモモ抽出物等が挙げられる。 The fat and oil composition for creams of the present invention may contain fats and oils other than the above within the range which does not impair the effect of the present invention. Moreover, you may add antioxidant etc. to the fats and oils composition for creams of this invention as needed in the range which does not impair the effect of this invention other than the said component. As the antioxidant, vitamin E, vitamin C, rosemary extract, tea extract, bilberry extract and the like can be mentioned.
本発明の油脂組成物は、シア脂低融点画分を単独で含むものであってもよく、シア脂低融点画分とその他の油脂とを混合したものであってもよく、または、シア脂低融点画分とその他の油脂とをエステル交換したものであってもよい。
エステル交換は、当該技術分野で公知の方法を用いて行うことができる。例えば、非選択的エステル交換反応方法、選択型（指向型）エステル交換反応方法が挙げられる（参考文献：安田耕作、福永良一郎、松井宣也、渡辺正男、新版 油脂製品の知識、幸書房）。
The oil and fat composition of the present invention may contain a shea butter low melting point alone, or may be a mixture of a shea butter low melting fraction and other oils and fats, or a shea butter What transesterified the low melting point fraction and other fats and oils may be used.
Transesterification can be performed using methods known in the art. For example, non-selective transesterification methods and selective (directed) transesterification methods can be mentioned (References: Kosaku Yasuda, Ryoichiro Fukunaga, Masaya Matsui, Masao Watanabe, knowledge of oil and fat products, Koshobo).
（粘度）
本発明のクリーム用油脂組成物は、粘度（ｃｐ）が５８０以上であることが好ましく、６２０以上であることがより好ましく、６６０以上であることがさらにより好ましく、７２０以上であることが特に好ましい。粘度が上記範囲内であると、ポーション（小型カップ）内に充填する際にクリームがポーション外に飛び跳ねにくくなり、より正確な量のクリームをポーション内に充填することができる。
（総トランス酸量）
本発明のクリーム用油脂組成物は、当該油脂組成物中に含まれるトランス酸の総量が、１０質量％以下であることが好ましく、５質量％であることがより好ましく、３質量％であることがさらにより好ましい。
(viscosity)
The oil composition for cream according to the present invention preferably has a viscosity (cp) of 580 or more, more preferably 620 or more, still more preferably 660 or more, and particularly preferably 720 or more. . When the viscosity is in the above range, the cream is less likely to jump out of the portion when filled in the portion (small cup), and a more accurate amount of cream can be filled in the portion.
(Total trans acid content)
In the oil-and-fat composition for cream according to the present invention, the total amount of trans acids contained in the oil-and-fat composition is preferably 10% by mass or less, more preferably 5% by mass, and 3% by mass. Is even more preferred.
（構成脂肪酸組成）
本発明のクリーム用油脂組成物は、クリーム用油脂組成物中に含まれる油脂の全構成脂肪酸中、炭素数１８の飽和脂肪酸（ステアリン酸：Ｃ１８−０）を８〜４０質量％含むことが好ましく、１０〜４０質量％含むことがより好ましく、１２〜３５質量％含むことがさらにより好ましく、１５〜３５質量％含むことが特に好ましく、２０〜３５質量％含むことが特により好ましく、２５〜３５質量％含むことが最も好ましい。
炭素数１８の飽和脂肪酸の割合が上記範囲内であると、トランス酸量が少なく、適度な粘度を有し、凍結耐性、酸化安定性にも優れるクリームを得ることが出来る。
(Composition of fatty acid)
The oil composition for cream according to the present invention preferably contains 8 to 40% by mass of a saturated fatty acid having 18 carbon atoms (stearic acid: C18-0) in all the constituent fatty acids of the oil contained in the oil composition for cream 10 to 40% by mass is more preferable, 12 to 35% by mass is further more preferable, 15 to 35% by mass is particularly preferable to be contained, and 20 to 35% by mass is particularly preferable to be contained 25 to 35 It is most preferable to include mass%.
When the proportion of the saturated fatty acid having 18 carbon atoms is within the above range, it is possible to obtain a cream having a small amount of trans acid, having an appropriate viscosity, and being excellent in freezing resistance and oxidation stability.
＜＜クリーム＞＞
上述した油脂組成物から下記のように水中油型乳化油脂組成物であるクリーム（又はクリーム組成物）を製造することができる。
〔油相部〕
本発明のクリームは水相部と油相部からなり、油相部に上記本発明のクリーム用油脂組成物を含有することを特徴とする。
本発明において、油相部は、本発明のクリーム用油脂組成物に加えて、油脂として乳脂肪を更に含んでいてもよい。乳脂肪としてバターオイル、バター、生クリーム、牛乳等を由来とする乳脂肪が挙げられる。
<< Cream >>
The cream (or cream composition) which is an oil-in-water-type emulsified fat-and-oil composition can be manufactured from the fat-and-oil composition mentioned above as follows.
[Oil portion]
The cream of the present invention comprises a water phase portion and an oil phase portion, and the oil phase portion is characterized by containing the oil composition for cream of the present invention.
In the present invention, in addition to the oil and fat composition for creams of the present invention, the oil phase portion may further contain milk fat as oil and fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like.
本発明のクリームの油相部には、上記油脂に加えて、親油性の乳化剤、着香料、着色料等を添加してもよい。乳化剤としては、例えばレシチン、グリセリン脂肪酸エステル、ポリ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、ソルビタン脂肪酸エステル、有機酸モノグリセリド等従来公知の乳化剤のうちＨＬＢの低い乳化剤が例示でき、本発明においてはこれらのいずれを適宜組み合わせて使用してもよい。
本発明において、クリーム全質量に対する油相部質量が５〜４５質量％であることが好ましく、１０〜４０％であることがより好ましく、１５〜３５％であることがさらにより好ましい。この範囲内であると、コーヒーや紅茶等に添加した場合に風味が損なわれず良好だからである。特に油相部質量が４５質量％を超えると、グリーシーになり風味が損なわれやすい。
In addition to the above-mentioned fats and oils, a lipophilic emulsifier, a flavoring agent, a coloring agent and the like may be added to the oil phase part of the cream of the present invention. Examples of the emulsifier include, for example, an emulsifier having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and the like. These may be used in combination as appropriate.
In the present invention, the mass of the oil phase portion with respect to the total mass of the cream is preferably 5 to 45% by mass, more preferably 10 to 40%, and still more preferably 15 to 35%. It is because a flavor is not impaired when it adds to coffee, black tea, etc. as it is in this range, and it is good. In particular, when the oil phase mass exceeds 45% by mass, it becomes greasy and the flavor tends to be lost.
〔水相部〕
本発明のクリームの水相部は、水に、カゼインナトリウム、脱脂粉乳、糖類や必要に応じて、蔗糖脂肪酸エステル、クエン酸ナトリウム、トリポリりん酸ナトリウム、第二りん酸ナトリウム、重炭酸ナトリウム、ヘキサメタりん酸ナトリウム、カラギナン等増粘多糖類などを添加してもよい。
[Water portion]
The aqueous phase portion of the cream of the present invention comprises, in water, casein sodium, skimmed milk powder, sugars and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, hexameta Sodium phosphate, carrageenan and other thickening polysaccharides may be added.
本発明のクリームの水相部は、更に、甘味の調節を目的として糖類を配合してもよい。糖類としては、例えば、水飴、粉飴、ショ糖、麦芽糖、ソルビトール、マルチトール、エリスリトール、トレハロース等が挙げられ、これは必要に応じ適宜組み合わせて配合される。 The aqueous phase of the cream of the present invention may further contain a saccharide for the purpose of adjusting the sweetness. Examples of the saccharides include starch syrup, powdered starch, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose and the like, which are appropriately combined and blended as needed.
＜＜クリームの製造方法＞＞
本発明の飲料添加用のクリームは、一般的な水中油型乳化油脂組成物の製造方法により製造できる。代表的な方法を述べると、油脂を含む油相部の材料を混合して溶解ないし分散させて油相部を調製する。乳化剤を使用する場合であって、乳化剤が親油性のものを用いる場合には、原料油脂の一部または全部に添加し溶解ないし分散させて油相部を調製する。次に、上述したカゼインナトリウム等の添加物を水に添加して水相部を調製する。
<< How to make cream >>
The cream for beverage addition of the present invention can be produced by a general method for producing an oil-in-water emulsified oil composition. As a representative method, the material of the oil phase containing oil and fat is mixed and dissolved or dispersed to prepare the oil phase. In the case where an emulsifying agent is used and the emulsifying agent is lipophilic, it is added to a part or all of the raw material fat and dissolved or dispersed to prepare an oil phase. Next, an additive such as sodium caseinate described above is added to water to prepare an aqueous phase.
調製した油相部と水相部を６０℃から８０℃に加温し、混合して予備乳化を行う。予備乳化後、ホモゲナイザーにて均質化し、バッチ式殺菌法、または間熱加熱方式あるいは直接加熱方式によるＵＨＴ滅菌処理法にて滅菌し、再びホモゲナイザーにて均質化し冷却しエージングする。 The prepared oil phase portion and water phase portion are heated to 60 ° C. to 80 ° C., mixed and preemulsified. After pre-emulsification, the mixture is homogenized by a homogenizer, sterilized by batch sterilization method or UHT sterilization treatment method by an intermittent heating system or direct heating system, homogenized again by a homogenizer, cooled and aged.
本発明のクリーム用油脂組成物は、様々なクリーム用途に使用できるが、特に飲料用のクリームに好適に使用することができる。飲料の具体例としては、コーヒー、紅茶、緑茶、果実飲料等が挙げられる。これらの中でも、コーヒー、紅茶が特に好ましい。すなわち、本発明のクリーム用組成物を用いて製造されたクリームは、飲料用のクリーム、特にコーヒー用又は紅茶用のクリームとして好適に用いることができる。 Although the oil-fat composition for creams of this invention can be used for various cream applications, it can be suitably used especially for creams for drinks. Specific examples of the beverage include coffee, black tea, green tea, fruit drinks and the like. Among these, coffee and tea are particularly preferred. That is, the cream produced using the composition for creams of the present invention can be suitably used as a cream for beverages, in particular, a cream for coffee or black tea.
＜油脂組成物の調製＞
以下の方法に従って、実施例１〜９及び比較例１〜８のクリーム用油脂組成物を得た。なお、実施例１〜９及び比較例１〜８において使用した各油脂の構成脂肪酸のうち、Ｃ１２−０（ラウリン酸）、Ｃ１６−０（パルミチン酸）、Ｃ１８−０（ステアリン酸）、ｃｉｓＣ１８−１（オレイン酸）、ｃｉｓＣ１８−２（リノール酸）、ｃｉｓＣ１８−３（リノレン酸）、総トランス酸の割合（質量％）を表１に示す。
各実施例及び比較例において、シア脂低融点画分１（シアオレイン）は、PGEO EDIBLE OIL SDN. BHD.社製の商品名Crude Shea Oleinを用いた（ヨウ素価：６４．３）。
また、シア脂低融点画分２は、シア脂低融点画分１を完全に溶解した後、２５℃で３時間撹拌した後、自然分別により濾別し得られた低融点画分を用いた（ヨウ素価：６７．９）。
<Preparation of oil composition>
The oil-fat composition for creams of Examples 1-9 and Comparative Examples 1-8 was obtained according to the following method. In addition, C12-0 (lauric acid), C16-0 (palmitic acid), C18-0 (stearic acid), cis C18- among fatty acids constituting the respective fats and oils used in Examples 1 to 9 and Comparative Examples 1 to 8 The proportions (% by mass) of 1 (oleic acid), cis C 18-2 (linoleic acid), cis C 18-3 (linolenic acid) and total trans acids are shown in Table 1.
In each of Examples and Comparative Examples, Crude Shea low melting point fraction 1 (shea olein) was PGEO EDIBLE OIL SDN. BHD., Trade name Crude Shea Olein manufactured by the company (iodine value: 64.3).
In addition, for the shea butter low melting point fraction 2, after completely dissolving the shea butter low melting point fraction 1, it was stirred at 25 ° C. for 3 hours, and then the low melting point fraction obtained by natural filtration was used. (Iodine number: 67.9).
［実施例１〜６及び比較例１〜５］
各油脂を表２、３に示す配合割合（質量％）で混合した後、結晶を完全に溶解させた。その後、脱色、脱臭を実施して、実施例１〜６及び比較例１〜５の各油脂組成物を得た。
［実施例７〜８及び比較例６〜７］
各油脂を表４に示す配合割合（質量％）で混合した後、結晶を完全に溶解させた。その後、脱色、脱臭を実施して、実施例７〜８及び比較例６〜７の各油脂組成物を得た。
［実施例９及び比較例８］
各油脂を表５に示す配合割合（質量％）で混合した後、エステル交換、脱色、脱臭をし、実施例９及び比較例８の各油脂組成物を得た。
[Examples 1 to 6 and Comparative Examples 1 to 5]
After the respective fats and oils were mixed in the blending ratio (mass%) shown in Tables 2 and 3, the crystals were completely dissolved. Then, decoloring and deodorizing were implemented and each oil-fat composition of Examples 1-6 and Comparative Examples 1-5 was obtained.
[Examples 7-8 and Comparative Examples 6-7]
The respective fats and oils were mixed at a blending ratio (% by mass) shown in Table 4, and then the crystals were completely dissolved. Then, decoloring and deodorizing were implemented and each oil-fat composition of Examples 7-8 and Comparative Examples 6-7 was obtained.
[Example 9 and Comparative Example 8]
After each fat and oil was mixed at a blending ratio (mass%) shown in Table 5, transesterification, decoloration and deodorization were performed to obtain each fat and oil composition of Example 9 and Comparative Example 8.
＜原料油脂の分析＞
（脂肪酸組成）
基準油脂分析法（暫１７−２００７トランス脂肪酸含量（キャピラリーガスクロマトグラフ法））に準じて測定した。
ガスクロマトグラフィー装置は、島津製作所（株）製、ＧＣ−２０１０型。カラムは、ＳＵＰＥＬＣＯ社製、ＳＰ−２５６０。
<Analysis of raw material fats and oils>
(Fatty acid composition)
It measured according to the reference | standard fats-and-oils analysis (temporary 17-2007 trans fatty acid content (capillary gas chromatography)).
The gas chromatography apparatus is a Shimadzu Corporation GC-2010 type. The column is manufactured by SUPELCO, SP-2560.
＜コーヒークリームの調製＞
下記表６に記載の割合で油相部と水相部を混合し、６５℃にて１０分間予備乳化を行い、１００ｋｇ／ｃｍ2で均質化した。次いで、７５℃にて加熱殺菌を行い、３００ｋｇ／ｃｍ2で再度、均質化した。
均質化後、冷却し、５℃で１晩、エージングし、実施例１〜９及び比較例１〜８の各油脂組成物を含むコーヒークリームを調製した。
<Preparation of coffee cream>
The oil phase portion and the water phase portion were mixed at a ratio described in Table 6 below, subjected to preliminary emulsification at 65 ° C. for 10 minutes, and homogenized at 100 kg / cm 2 . Then, heat sterilization was performed at 75 ° C., and homogenization was performed again at 300 kg / cm 2 .
After homogenization, it cooled, and it aged at 5 degreeC overnight, and prepared the coffee cream containing each oil-fat composition of Examples 1-9 and Comparative Examples 1-8.
＜＜評価＞＞
<< Evaluation >>
＜総トランス酸量＞
各油脂組成物を以下のように総トランス酸量をＡ、Ｂ、Ｃの３段階で評価した。その結果を、表２〜５に示す。
（総トランス酸量：質量％）
〜３質量％以下 ⇒ Ａ
３質量％超過〜１０質量％以下 ⇒ Ｂ
１０質量％超過 ⇒ Ｃ
<Total trans acid content>
The total trans-acid content of each oil and fat composition was evaluated in three stages of A, B and C as follows. The results are shown in Tables 2 to 5.
(Total trans acid content: mass%)
3 3 mass% or less A A
3 mass% excess to 10 mass% or less B B
10 mass% excess C C
＜粘度＞
上記で得られた各油脂組成物を含むコーヒークリームを乳化後、５℃で一晩エージングした後、Ｂ型粘度計（ＢＲＯＯＫＦＩＥＬＤ社製）を用いて測定し、下記の通りＡ＋＋、A＋、Ａ、Ｂ、Ｃ、Ｄ、Eの７段階で評価した。
（粘度；ｃｐ）
７２０以上 ⇒ Ａ＋＋
６６０以上〜７２０未満 ⇒ Ａ＋
６２０以上〜６６０未満 ⇒ Ａ
５８０以上〜６２０未満 ⇒ Ｂ
５４０以上〜５８０未満 ⇒ Ｃ
５００以上〜５４０未満 ⇒ Ｄ
〜５００未満 ⇒ Ｅ
各実施例及び比較例におけるコーヒークリームの粘度（ｃｐ）及び評価結果を表２〜５に示す。
<Viscosity>
After emulsifying the coffee cream containing each oil and fat composition obtained above and aging it at 5 ° C. overnight, it was measured using a B-type viscometer (manufactured by BROOKFIELD), and measured as follows: A ++, A +, A, It evaluated in seven steps of B, C, D, and E.
(Viscosity; cp)
720 or more A A ++
660 or more and less than 720 ⇒ A +
620 or more and less than 660 ⇒ A
580 or more and less than 620 ⇒ B
More than 540 and less than 580 C C
500 or more and less than 540 ⇒ D
Less than 500 ⇒ E
The viscosity (cp) and evaluation result of the coffee cream in each Example and a comparative example are shown in Tables 2-5.
＜凍結耐性＞
上記で得られた各油脂組成物を含むコーヒークリームを１０ｍｌのバイアル瓶に５ｍｌ採取し、−２０℃で１晩凍結した後に、５℃で６時間解凍し評価を行った。
流動性（ボテ、固化）及び離水を観察し、下記の通り流動性についてＡ、Ｂ、Ｃの３段階、離水についてはＡ、Ｂ、Ｃ、Ｄの４段階で評価した。
（流動性）
ボテ無し ⇒ Ａ
若干ボテ有り ⇒ Ｂ
ボテ有り・固化有り ⇒ Ｃ
（離水）
離水無し ⇒ Ａ
若干離水有り ⇒ Ｂ
離水有り ⇒ Ｃ
固化のため評価不可 ⇒ Ｄ
その結果を表２〜５に示す。なお、表２〜５中、例えば、「Ａ，Ｂ」は、流動性の評価がＡであり、離水の評価がＢであることを意味する。
<Freezing tolerance>
The coffee cream containing each oil and fat composition obtained above was collected in 5 ml in a 10 ml vial, frozen at -20 ° C overnight, and then thawed at 5 ° C for 6 hours for evaluation.
The fluidity (Both, solidification) and syneresis were observed, and as described below, the fluidity was evaluated in three stages of A, B and C, and the syneresis in four stages of A, B, C and D.
(Liquidity)
No bottom ボ A
There is a slight ⇒ B
There is a batter, there is solidification ⇒ C
(Water separation)
No water separation 離 A
Slightly separated with water ⇒ B
Water separation 離 C
Not evaluated because of solidification 固化 D
The results are shown in Tables 2 to 5. In Tables 2 to 5, for example, “A, B” means that the evaluation of fluidity is A and the evaluation of water separation is B.
＜酸化安定性（酸化難易度）＞
本明細書において酸化安定性の指標として下記「酸化難易度」を用いた。
油脂組成物の多価不飽和脂肪酸（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）。
『酸化難易度＝オレイン酸含量×０．８９＋リノール酸含量×２１＋リノレン酸含量×３９』
例…オレイン酸４６．２％、リノール酸８．７％、リノレン酸０％の場合。
（０．８９×４６．２）＋（２１×８．７）＋（３９×０）＝２２４
上記より求めた酸化難易度をもとに、以下のように酸化安定性をＡ、Ｂ、Ｃ、Dの４段階で評価した。
（酸化難易度）
〜２４０未満 ⇒ Ａ
２４０以上〜２８０未満 ⇒ Ｂ
２８０以上〜３２０未満 ⇒ Ｃ
３２０以上 ⇒ Ｄ
各実施例及び比較例の油脂組成物の酸化難易度及び酸化安定性を表２〜５に示す。
<Oxidation stability (oxidation difficulty)>
In the present specification, the following "oxidation difficulty" is used as an index of oxidation stability.
The sum of the polyunsaturated fatty acid (oleic acid, linoleic acid, linolenic acid) content of the oil and fat composition multiplied by a specific coefficient (oleic acid ... 0.89, linoleic acid ... 21, linolenic acid ... 39) It was considered as the oxidation difficulty of the oil and fat composition (Reference: Kenji Fukuzawa, Junji Terao, Lipid Peroxidation Test Method, Kamogawa Shoten).
"Oxidative difficulty = oleic acid content x 0.89 + linoleic acid content x 21 + linolenic acid content x 39"
Example: 46.2% oleic acid, 8.7% linoleic acid, 0% linolenic acid.
(0.89 × 46.2) + (21 × 8.7) + (39 × 0) = 224
Based on the degree of oxidation difficulty obtained from the above, the oxidation stability was evaluated in four stages of A, B, C, and D as follows.
(Oxidation difficulty)
~ Less than 240 A A
240 or more and less than 280 ⇒ B
280 or more and less than 320 C C
320 or more D D
The oxidation difficulty and oxidation stability of the oil and fat composition of each Example and Comparative Example are shown in Tables 2 to 5.
表２〜５から明らかなように、実施例１〜９のクリーム用油脂組成物を含むコーヒークリームは、総トランス酸量、粘度、凍結耐性、酸化安定性のいずれも評価がＡ＋＋、Ａ＋、Ａ又はＢであり、コーヒークリームとして優れていた。一方、比較例１〜８のクリーム用油脂組成物を含むコーヒークリームは、総トランス酸量、粘度、凍結耐性、酸化安定性のいずれか１つ又は２つ以上において評価がＣ、Ｄ又はＥであり、本発明のものよりも効果に劣っていた。したがって、本発明のクリーム用油脂組成物は、従来の油脂組成物に比べて、クリーム（特にコーヒークリーム）としての使用に適していることが判る。 As is clear from Tables 2 to 5, the coffee cream containing the oil and fat composition for creams of Examples 1 to 9 was evaluated as A ++, A +, A in terms of total trans acid content, viscosity, freeze resistance and oxidation stability. Or B, excellent as a coffee cream. On the other hand, the coffee cream containing the oil composition for creams of Comparative Examples 1 to 8 is evaluated as C, D or E in any one or more of total trans acid content, viscosity, freeze resistance and oxidation stability. And were less effective than those of the present invention. Therefore, it turns out that the oil-fat composition for creams of this invention is suitable for use as a cream (especially coffee cream) compared with the conventional oil-fat composition.
本発明のクリーム用油脂組成物は、トランス酸量が少なく、適度な粘度を有し、凍結耐性及び酸化安定性にも優れる。したがって、産業上、極めて有用である。 The fat and oil composition for creams of the present invention has a small amount of trans acid, has a suitable viscosity, and is excellent also in freezing tolerance and oxidation stability. Therefore, it is very useful industrially.
Claims (5)
前記液状油脂が、ハイオレイックヒマワリ油、ハイオレイックナタネ油、ハイオレイックサフラワー油及びオリーブ油からなる群から選択される少なくとも１種である、前記油脂組成物。 It is used for a cream for a beverage , characterized in that it contains only a shea butter low melting point fraction having an iodine value of 55 or more as fat or oil , or contains 15 mass% or more of the above shea butter low melting point fraction and liquid fat and oil a fat composition for,
The above-mentioned oil and fat composition, wherein the liquid oil and fat is at least one selected from the group consisting of high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and olive oil .
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| WO2017065284A1 (en) * | 2015-10-16 | 2017-04-20 | 不二製油グループ本社株式会社 | Oil or fat composition for coffee cream |
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| JP6856990B2 (en) * | 2016-08-31 | 2021-04-14 | 太陽油脂株式会社 | Oil and fat composition for cream |
| JP6369578B1 (en) * | 2017-02-23 | 2018-08-08 | 不二製油株式会社 | Shea olein and its production method |
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