WO2012014811A1 - Butter cream and manufacturing method for the same - Google Patents

Butter cream and manufacturing method for the same Download PDF

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Publication number
WO2012014811A1
WO2012014811A1 PCT/JP2011/066724 JP2011066724W WO2012014811A1 WO 2012014811 A1 WO2012014811 A1 WO 2012014811A1 JP 2011066724 W JP2011066724 W JP 2011066724W WO 2012014811 A1 WO2012014811 A1 WO 2012014811A1
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WO
WIPO (PCT)
Prior art keywords
oil
starch
mass
butter cream
fat
Prior art date
Application number
PCT/JP2011/066724
Other languages
French (fr)
Japanese (ja)
Inventor
拓也 小澤
久美子 鈴木
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date 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 date listed.)
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Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2012526477A priority Critical patent/JP5948241B2/en
Priority to KR1020137003806A priority patent/KR20130102538A/en
Publication of WO2012014811A1 publication Critical patent/WO2012014811A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/003—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with alcohols

Definitions

  • the present invention relates to a butter cream and a method for producing the same, and more particularly, a butter cream having a fresh texture and excellent mouthfeel even when based on a margarine shortening having a low trans fatty acid content based on palm-based fats and oils. And a manufacturing method thereof.
  • Butter cream is made by adding an aqueous component such as liquid sugar to a plastic fat composition such as butter or margarine shortening to make it foam, or by adding an aqueous component to the foamed plastic fat composition and stirring.
  • Plastic oil and fat compositions are widely used as filling materials or topping materials for confectionery and bread making because they are water-in-oil emulsification systems and have good shelf life and excellent shape retention.
  • the outer phase of the emulsifying system is fat and oil and the fat content is high, the oiliness is conspicuous when eaten as compared with the whipped cream which is an oil-in-water type, and has become a problem in terms of taste.
  • Palm oil which is a natural solid fat that hardly contains trans fatty acids, is also used in plastic fat compositions used in butter cream. And the frequency of use of fractionated oil is increasing. Butter cream made from palm oil as the main raw material fats and oils poses other problems such as poor foaming and water absorption, lack of elongation and rough texture.
  • the problem to be solved is to provide a butter cream having good shape retention and a fresh texture. It is another object of the present invention to provide a butter cream having a low trans fatty acid content which has a fresh texture even when palm oil is used.
  • the present inventors have determined the contents of fats and oils, starch, saccharides other than starch and water in butter cream, thereby providing a refreshing butter.
  • the present inventors have found that a cream can be obtained and have completed the present invention.
  • the present invention is (1) a butter cream containing 30 to 60% by mass of fats and oils, 0.2 to 2.4% by mass of starch, 20 to 46% by mass of sugars other than starch, and 10 to 30% by mass of water.
  • the butter cream according to (1) comprising a plastic fat composition, an oil-in-water emulsion containing starch, and an aqueous saccharide solution.
  • the starch contains pregelatinized starch.
  • the butter according to (2) to (4) comprising 25 to 40% by mass of the plastic fat composition, 12 to 50% by mass of an oil-in-water emulsion containing the starch, and 18 to 50% by mass of the saccharide aqueous solution.
  • Cream It is the manufacturing method of the butter cream which mixes and stirs the oil-in-water type emulsion containing starch to a plastic fat composition, and then mixes and stirs the saccharide aqueous solution.
  • the present invention it is possible to provide a butter cream having a high fat content and good shape retention and a fresh texture, and a method for producing the same.
  • the butter cream of the present invention is a water-in-oil emulsion containing air bubbles, 30 to 60% by mass of fats and oils, 0.2 to 2.4% by mass of starch, and 20 to 46% by mass of sugars other than starch. And 10 to 30% by mass of water.
  • contents of oils and fats, starches, sugars other than starch and water satisfy the above ranges, a butter cream with a fresh texture can be obtained while having a high oil content and good shape retention.
  • the fats and oils used in the butter cream of the present invention may be those usually used for food, for example, palm oil, cacao butter, monkey fat, shea fat, palm oil, palm kernel oil, soybean oil, rapeseed oil. , Corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, flaxseed oil, milk fat, lard, beef tallow, fish oil, etc. Additive oils, transesterified oils, and mixtures of two or more of these.
  • starch used in the butter cream of the present invention starch obtained from potato, sweet potato, kataguri, sago, tapioca, corn, rice, wheat, beans, etc. or processed starches thereof can be used.
  • the starch in the butter cream of the present invention preferably contains pregelatinized starch.
  • Starch may be added as pregelatinized starch, or may be pregelatinized by heating the starch with water during the production process.
  • pregelatinized starch in the aqueous phase in the butter cream By containing pregelatinized starch in the aqueous phase in the butter cream, excessive water separation from the butter cream can be effectively prevented, and the shape retention of the butter cream can be improved, which is preferable.
  • it is preferably blended in advance in an aqueous phase of an oil-in-water emulsion containing starch, which will be described later.
  • the starch content in the butter cream is preferably 0.5 to 2.0% by mass, and more preferably 0.7 to 1.7% by mass.
  • the pregelatinized starch content in the butter cream is preferably 0.1 to 0.6% by mass, and more preferably 0.2 to 0.5% by mass.
  • saccharides other than starch used in the butter cream of the present invention include glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol and other monosaccharides, disaccharides, oligosaccharides, Starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various liquid sugars are used.
  • liquid sugars of Brix 60 to 80 are preferable from the viewpoint of sweetness, and liquid sugars using maltose as a raw material are particularly preferable.
  • the Brix of the liquid sugar is more preferably 65 to 75, and most preferably 70 to 75.
  • the content of saccharides other than starch in the butter cream is preferably 22 to 42% by mass, and more preferably 25 to 40% by mass.
  • an aqueous saccharide solution such as liquid sugar is used, the saccharide content is handled as a solid content excluding moisture.
  • the water used for the butter cream of the present invention is preferably supplied in the form of a plastic fat composition such as margarine, an aqueous saccharide solution such as liquid sugar, and an oil-in-water emulsion.
  • the water content in the butter cream is preferably 12 to 25% by mass, and more preferably 14 to 23% by mass.
  • the butter cream of the present invention is a plastic oil composition represented by margarines and / or shortenings, and an oil-in-water type containing starch, under the condition that the fat and starch, sugars other than starch and water are contained in the above-mentioned content. It is preferable to comprise an emulsion and an aqueous saccharide solution.
  • the plastic fat composition may be a shortening type that does not substantially contain water, or a margarine type emulsified in a water-in-oil type. Moreover, a sweetened type may be sufficient.
  • the water content in the margarine type is preferably 3 to 30% by mass, and more preferably 5 to 17% by mass.
  • the fats and oils constituting the plastic fat and oil composition the fats and oils that are already used for normal food can be used as appropriate, but non-partially hydrogenated oils are preferred in the sense of reducing trans fatty acids, It is preferable to contain the transesterified oil which contains palm-type fat as raw material fat. Palm oil and fat means palm oil and fractionated oil of palm oil. Any palm oil and fat can be used as long as it is a fractionated oil of palm oil and palm oil.
  • palm olein and palm stearin which are one-stage fractionated oils of palm oil
  • palm olein palm super olein
  • palm examples include mid-fraction
  • palm olein soft palm
  • palm stearin hard stearin
  • the transesterified oil containing palm-based fats and oils as raw material fats and oils is a transesterified oil consisting only of palm-based fats and oils, or a mixture of the fats and oils used for normal foods, preferably 50% by weight or more. It means fats and oils obtained by transesterifying oil. It is preferable that 50 mass% or more is contained in the fats and oils which comprise palm oil fat and / or palm oil fat as raw material fats and oils which comprise a plastic fat composition, and it is more preferable that 70 mass% or more is contained.
  • the transesterification reaction used to obtain the transesterification oil may be a chemical transesterification reaction or an enzymatic transesterification reaction.
  • the chemical transesterification reaction is a transesterification reaction with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).
  • the raw oil and fat is sufficiently dried, 0.1 to 1% by mass of the catalyst is added to the raw oil and fat, and then 0.5 to 80 to 120 ° C under reduced pressure. It can be carried out by stirring for ⁇ 1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.
  • Enzymatic transesterification is performed using lipase as a catalyst.
  • a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used.
  • the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor regiospecificity, or a transesterification reaction with high 1,3-position specificity.
  • lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
  • Alkaligenes for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.
  • lipases derived from Candida for example, Meisho Sangyo Lipase OF manufactured by the same company.
  • lipase capable of performing a transesterification reaction having a high 1,3-specificity examples include immobilized lipases derived from Rhizom Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40
  • the stirring can be carried out at a temperature of ⁇ 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.
  • various additives used for normal margarine shortening can be blended to the extent that the effects of the present invention are not impaired.
  • milk products such as whole milk powder, butter milk, skim milk powder, thickening polysaccharides such as pectin, carrageenan, xanthan gum, gellan gum, improved storage stability, improved oxidative stability, improved thermal stability, fats and oils
  • Glycerin fatty acid ester polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, lecithin and other emulsifiers, tocopherol, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, tea extract ,
  • Antioxidants such as rutin, diglycerides, plant sterols, salt, pigments, fragrances and the like.
  • the plastic fat composition is a method similar to the production of normal margarine and shortening.
  • margarine skim milk powder, salt, etc. are dissolved in water with respect to the oil phase in which an emulsifier is dissolved in the fat.
  • aqueous phase After the aqueous phase is added and mixed and pre-emulsified, it can be obtained by quenching and kneading with a quenching and kneading device such as a combinator, and further tempering if necessary.
  • the aqueous saccharide solution is preferably an aqueous solution in which saccharides other than the starch described above are dissolved.
  • liquid sugars of Brix 60 to 80 are preferable, particularly liquid sugars using reducing sugar as a raw material, and liquid sugars using maltose as a raw material are particularly preferable.
  • the Brix of the liquid sugar is more preferably 65 to 75, and most preferably 70 to 75.
  • the oil-in-water emulsion containing starch is preferably obtained by dispersing and emulsifying fat and oil in an aqueous phase in which starch and sugars other than starch are dispersed and / or dissolved, and containing 10 to 70% by weight of fat and oil, starch 0.3 to 15% by mass, sugars other than starch 10 to 50% by mass, and water 12 to 18% by mass are preferable, oil and fat 30 to 50% by mass, starch 0.5 to 10% by mass More preferably, it contains 20-40% by mass of saccharides other than starch and 13-17% by mass of water.
  • a stable emulsified state can be obtained at 5 to 40 ° C.
  • the oils and fats used for the oil-in-water emulsion containing starch can be used as appropriate.
  • a mixed oil of the above-described palm oil and non-hydrogenated liquid oil such as rapeseed oil and sunflower oil is preferable.
  • the starch already mentioned can be used for starch.
  • pregelatinized starch such as phosphate-crosslinked starch and octenyl succinate starch is preferably contained, and the pregelatinized starch is preferably contained in an oil-in-water emulsion in an amount of 0.3 to 2.0% by mass.
  • saccharides other than starch the saccharides already described can be used. Particularly, it is preferably used as an aqueous solution. From the viewpoint of sweetness, a liquid sugar of Brix 60 to 80 using a reducing sugar as a raw material is preferable, and a liquid sugar of Brix 65 to 75 is more preferable.
  • the oil-in-water emulsion containing starch may use other auxiliaries used for normal whipped cream or filling as long as the effects of the present invention are not impaired.
  • thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, butter milk, skim milk powder, whole fat condensed milk, fresh cream, sodium caseinate, milk hoei Dairy products such as soy protein, soy protein degradation product, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten degradation product, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters, polysorbates, flavors, colorants, antioxidants and the like can be used.
  • An oil-in-water emulsion containing starch can be produced by the same method as for ordinary filling and topping materials. For example, starch containing pregelatinized starch and sugars other than starch are added to the aqueous phase in which the starch is dispersed and / or dissolved, and then the oil is added and emulsified in an oil-in-water type using a homomixer. It is possible to manufacture by adding an auxiliary material, heating to 60 to 100 ° C., cooling, and dispersing a fragrance or the like.
  • the butter cream of the present invention preferably contains 25 to 40% by mass of a plastic fat composition, 12 to 50% by mass of an oil-in-water emulsion containing starch, and 18 to 50% by mass of an aqueous saccharide solution. It is more preferable to contain 30 to 36% by mass of the product, 14 to 48% by mass of the oil-in-water emulsion containing starch, and 20 to 48% by mass of the saccharide aqueous solution.
  • a plastic fat composition, an oil-in-water emulsion containing starch, and an aqueous saccharide solution in the above range a fresh texture is obtained, which is preferable.
  • the butter cream of the present invention is the oil and fat in the oil-in-water emulsion containing the oil and starch in the plastic oil and fat composition.
  • the trans fatty acid content can be kept low by using fats and oils that are normally used for food, such as liquid oil.
  • the trans fatty acid content in the butter cream is preferably less than 5% by mass, more preferably less than 3% by mass, and most preferably less than 1% by mass.
  • the butter cream of the present invention contains 30 to 60% by weight of fats and oils, 0.2 to 2.4% by weight of starch, 20 to 46% by weight of saccharides other than starch, and 10 to 30% by weight of water. To the extent that the effects of the present invention are not impaired, a secondary material that can be used in the previously described plastic oil composition and oil-in-water emulsion can be contained.
  • the butter cream of the present invention contains 30 to 60% by weight of fats and oils, 0.2 to 2.4% by weight of starch, 20 to 46% by weight of saccharides other than starch, and 10 to 30% by weight of water.
  • it is produced by adding an aqueous component such as liquid sugar to a plastic fat composition and foaming, or by adding an aqueous component to the foamed plastic fat composition and stirring.
  • Starch is preferably used by being added in advance to the aqueous phase or aqueous component of the plastic fat composition.
  • an oil-in-water emulsion containing starch is mixed and stirred into the plastic fat composition, and after foaming to adjust the specific gravity to 0.3 to 0.5, the aqueous solution of sugar is added and mixed and stirred.
  • the specific gravity is preferably adjusted to 0.5 to 0.8.
  • plastic oil composition I as margarine and plastic oil compositions II and III as shortening were prepared by a conventional method.
  • the transesterified oil I is a transesterified oil containing 50% by mass of extremely hardened palm oil as a raw material fat.
  • the transesterified oil II is a transesterified oil containing 100% by mass of palm olein as a raw material fat.
  • the transesterified oil III is a transesterified oil containing 60% by mass of palm oil as a raw material fat.
  • an oil-in-water emulsion containing starch was prepared. That is, liquid sugar is added to a homomixer (made by Tokushu Kika Co., Ltd.), powders such as starch and protein are added and dispersed / dissolved, and then oil and fat heated to 85 ° C. is added and emulsified by stirring. . After heating to 80 ° C., flavor components such as condensed milk and sugared egg yolk were added, and the mixture was kept under reduced pressure with occasional stirring. After returning to 62 ° C. and normal pressure, a flavor or the like was added, and the mixture was uniformly dispersed again under reduced pressure to prepare an oil-in-water emulsion containing starch.
  • Aqueous Saccharide I Maltose Syrup (Brix 70)
  • Aqueous Saccharide II High Fructose Syrup (Brix 73)
  • Aqueous Saccharide III Oligosaccharide Type Sugar Alcohol (Brix 70)
  • the butter cream of the present invention which has excellent shape retention and preservability and a fresh texture, as a filling cream or topping cream for confectionery bread, it is a fresh food that cannot be obtained with conventional butter cream A feeling can be provided and the confectionery bakery product which suited consumer's taste can be provided.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)

Abstract

The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fats and oils; 0.2-2.4 mass% of starch; 20-46 mass% of sugars other than starch; and 10-30 mass% of water, and is manufactured by mixing and stirring an oil-in-water-type emulsion containing starch into a plastic fat composition, and then adding an aqueous sugar solution and mixing and stirring.

Description

バタークリーム及びその製造方法Butter cream and method for producing the same 関連出願Related applications
　本願は、日本国特許出願２０１０－１６９５９９を基礎とするパリ条約の優先権主張を伴った出願である。よって、本願は、この日本国特許出願に開示された事項の全てを包含するものである。 This application is an application accompanied by the priority claim of the Paris Convention based on Japanese Patent Application 2010-169599. Therefore, this application includes all the matters disclosed in this Japanese patent application.
　本発明は、バタークリーム及びその製造方法に関し、さらに詳しくは、パーム系油脂を主原料とした低トランス脂肪酸含量のマーガリン・ショートニングをベースとしても瑞々しい食感と優れた口どけを有するバタークリーム及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a butter cream and a method for producing the same, and more particularly, a butter cream having a fresh texture and excellent mouthfeel even when based on a margarine shortening having a low trans fatty acid content based on palm-based fats and oils. And a manufacturing method thereof.
　バタークリームは、バターあるいはマーガリン・ショートニングといった可塑性油脂組成物に液糖等の水性成分を加え起泡化することにより、または、起泡化させた可塑性油脂組成物に水性成分を添加攪拌することにより製造される。可塑性油脂組成物は、油中水型の乳化系であるため日持ちが良く保形性にも優れるので、製菓・製パンのフィリング材あるいはトッピング材として広く使用されている。しかし、乳化系の外相が油脂であり、油脂含量も高いことから、水中油型であるホイップクリームと比較すると食べたときに油っぽさが目立ち、嗜好面での課題となってきた。 Butter cream is made by adding an aqueous component such as liquid sugar to a plastic fat composition such as butter or margarine shortening to make it foam, or by adding an aqueous component to the foamed plastic fat composition and stirring. Manufactured. Plastic oil and fat compositions are widely used as filling materials or topping materials for confectionery and bread making because they are water-in-oil emulsification systems and have good shelf life and excellent shape retention. However, since the outer phase of the emulsifying system is fat and oil and the fat content is high, the oiliness is conspicuous when eaten as compared with the whipped cream which is an oil-in-water type, and has become a problem in terms of taste.
　上記課題を解決するために、可塑性油脂組成物に対して４～７．５倍の水性成分を加えることにより油っぽさを低減し、口あたりの良いバタークリームとする試みや（例えば、特許文献１）、糖類及び蛋白質を含む水相をホイップし、次いで２５℃における保存時結晶量が１５％以下の流動性のある油脂を添加して攪拌する方法（例えば、特許文献２）が考案されている。しかし、保存時の離水の増加や、最初の口あたりは軽いが液状油成分や増粘成分の影響でその後の口どけが良くないなど、まだなお課題の残るものであった。 In order to solve the above-mentioned problems, attempts have been made to reduce the oiliness by adding 4 to 7.5 times the aqueous component to the plastic fat composition and to make a good butter cream (for example, patent Document 1), a method of whipping an aqueous phase containing saccharides and proteins, and then adding fluid oils and fats having a crystal content of 15% or less at 25 ° C. during storage (for example, Patent Document 2) was devised. ing. However, there were still problems such as increased water separation during storage, and the first mouth was light, but the subsequent mouth was not good due to the influence of liquid oil component and thickening component.
　また、主に部分水素添加された油脂に含まれるトランス脂肪酸の問題が提起されている昨今、バタークリームに使用される可塑性油脂組成物においても、トランス脂肪酸をほとんど含有しない天然固体脂であるパーム油及びその分別油の使用頻度が増加している。パーム油を主原料油脂としたバタークリームは、起泡性や吸水性に劣り、伸びがなく食感がざらつくなど、さらに別の課題を提起するものであった。 Recently, the problem of trans fatty acids contained in fats and oils that have been partially hydrogenated has been raised. Palm oil, which is a natural solid fat that hardly contains trans fatty acids, is also used in plastic fat compositions used in butter cream. And the frequency of use of fractionated oil is increasing. Butter cream made from palm oil as the main raw material fats and oils poses other problems such as poor foaming and water absorption, lack of elongation and rough texture.
　このようなパーム油の欠点を克服するために、パーム油を単独で又は他の油脂と混合してエステル交換する方法や、特定の乳化剤を使用する方法（例えば、特許文献３）が提案されている。しかしながら、エステル交換油を使用するとバタークリームの口どけが良くなかったり、乳化剤の使用だけではその効果が限定的であるなど、課題解決には十分とは言えなかった。 In order to overcome such disadvantages of palm oil, a method of transesterifying palm oil alone or mixed with other fats and oils and a method using a specific emulsifier (for example, Patent Document 3) have been proposed. Yes. However, when transesterified oil is used, the butter cream does not have a good mouthfeel, and the use of an emulsifier alone has limited effects.
特開昭５２－１２６４０６号公報JP-A-52-126406 特開２００４－２９０１８６号公報JP 2004-290186 A 特開平８－４７３７３号公報JP-A-8-47373
　解決しようとする課題は、保形性が良好で、瑞々しい食感を有するバタークリームを提供することである。さらに、パーム系油脂を使用しても伸びがあり瑞々しい食感を有するトランス脂肪酸含量が低いバタークリームを提供することにある。 The problem to be solved is to provide a butter cream having good shape retention and a fresh texture. It is another object of the present invention to provide a butter cream having a low trans fatty acid content which has a fresh texture even when palm oil is used.
　本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、バタークリーム中の油脂、澱粉、澱粉以外の糖類及び水の含量をそれぞれ規定することにより、瑞々しい食感のバタークリームが得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have determined the contents of fats and oils, starch, saccharides other than starch and water in butter cream, thereby providing a refreshing butter. The present inventors have found that a cream can be obtained and have completed the present invention.
　すなわち本発明は、（１）油脂３０～６０質量％、澱粉０．２～２．４質量％、澱粉以外の糖類２０～４６質量％及び水１０～３０質量％を含むバタークリームである。（２）可塑性油脂組成物、澱粉を含む水中油型乳化物及び糖類水溶液を含む（１）のバタークリームである。（３）前記可塑性油脂組成物が、パーム系油脂、或はパーム系油脂を含む原料油脂をエステル交換して得られたエステル交換油を含有する（２）のバタークリームである。（４）前記澱粉がα化澱粉を含む（１）～（３）のバタークリームである。（５）前記可塑性油脂組成物を２５～４０質量％、前記澱粉を含む水中油型乳化物を１２～５０質量％及び前記糖類水溶液を１８～５０質量％含む（２）～（４）のバタークリームである。そして、（６）可塑性油脂組成物に澱粉を含む水中油型乳化物を混合攪拌した後、糖類水溶液を加えて混合攪拌するバタークリームの製造方法である。 That is, the present invention is (1) a butter cream containing 30 to 60% by mass of fats and oils, 0.2 to 2.4% by mass of starch, 20 to 46% by mass of sugars other than starch, and 10 to 30% by mass of water. (2) The butter cream according to (1), comprising a plastic fat composition, an oil-in-water emulsion containing starch, and an aqueous saccharide solution. (3) The butter cream according to (2), wherein the plastic fat composition contains transesterified oil obtained by transesterification of palm fat or raw oil or fat containing palm fat. (4) The butter cream according to (1) to (3), wherein the starch contains pregelatinized starch. (5) The butter according to (2) to (4), comprising 25 to 40% by mass of the plastic fat composition, 12 to 50% by mass of an oil-in-water emulsion containing the starch, and 18 to 50% by mass of the saccharide aqueous solution. Cream. And (6) It is the manufacturing method of the butter cream which mixes and stirs the oil-in-water type emulsion containing starch to a plastic fat composition, and then mixes and stirs the saccharide aqueous solution.
　本発明によれば、油脂含量が高く保形性が良好である上に瑞々しい食感を持ったバタークリーム及びその製造方法を提供できる。また、本発明によれば、パーム系油脂を使用しても伸びがあり瑞々しい食感を有するトランス脂肪酸含量の低いバタークリーム及びその製造方法を提供できる。 According to the present invention, it is possible to provide a butter cream having a high fat content and good shape retention and a fresh texture, and a method for producing the same. In addition, according to the present invention, it is possible to provide a butter cream having a low trans fatty acid content and having a fresh texture even when palm oil is used, and a method for producing the same.
　以下、本発明について詳細に説明する。 Hereinafter, the present invention will be described in detail.
　本発明のバタークリームは、気泡を含有した油中水型乳化物であり、油脂を３０～６０質量％、澱粉を０．２～２．４質量％、澱粉以外の糖類を２０～４６質量％、及び水を１０～３０質量％含むことを特徴とする。油脂、澱粉、澱粉以外の糖類及び水の含量が上記範囲を満たすことにより、油脂含量が高く良好な保形性でありながらも瑞々しい食感のバタークリームが得られる。 The butter cream of the present invention is a water-in-oil emulsion containing air bubbles, 30 to 60% by mass of fats and oils, 0.2 to 2.4% by mass of starch, and 20 to 46% by mass of sugars other than starch. And 10 to 30% by mass of water. When the contents of oils and fats, starches, sugars other than starch and water satisfy the above ranges, a butter cream with a fresh texture can be obtained while having a high oil content and good shape retention.
　本発明のバタークリームに用いられる油脂としては、通常食用に使用されるものであれば良く、例えば、例えばパーム油、カカオ脂、サル脂、シア脂、ヤシ油、パーム核油、大豆油、菜種油、コーン油、綿実油、サフラワー油、ヒマワリ油、米油、ゴマ油、オリーブ油、グレープシード油、落花生油、亜麻仁油、乳脂、ラード、牛脂、魚油等の動植物油脂、これら動植物油脂の分別油、水素添加油、エステル交換油、及びこれらの二種以上の混合物が挙げられる。これらの中では、バタークリーム中のトランス脂肪酸含量を低減するという意味で非部分水素添加油であることが好ましく、パーム油、パーム分別油等のパーム系油脂、及びパーム系油脂を原料油脂として含むエステル交換油の中から選ばれる少なくとも一種が用いられるのが好ましい。 The fats and oils used in the butter cream of the present invention may be those usually used for food, for example, palm oil, cacao butter, monkey fat, shea fat, palm oil, palm kernel oil, soybean oil, rapeseed oil. , Corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, flaxseed oil, milk fat, lard, beef tallow, fish oil, etc. Additive oils, transesterified oils, and mixtures of two or more of these. In these, it is preferable that it is a non-partially hydrogenated oil in the meaning of reducing the trans-fatty-acid content in a butter cream, and palm oils and fats, such as palm oil and palm fractionation oil, and a palm oil and fat are included as raw material fats and oils It is preferable to use at least one selected from transesterified oils.
　本発明のバタークリーム中の油脂は、後に説明する可塑性油脂組成物及び／又は澱粉を含む水中油型乳化物の油相を構成する油脂に由来するのが好ましく、また、バタークリーム中の油脂含量は、３５～５５質量％であることが好ましく、３８～５２質量％であることがより好ましい。 The fats and oils in the butter cream of the present invention are preferably derived from the fats and oils constituting the oil phase of the oil-in-water emulsion containing the plastic fat composition and / or starch described later, and the fats and oils content in the butter cream Is preferably 35 to 55% by mass, more preferably 38 to 52% by mass.
　本発明のバタークリームに用いられる澱粉としては、馬鈴薯、甘藷、片栗、サゴ、タピオカ、コーン、米、小麦、豆等から得られる澱粉あるいはそれらの加工澱粉等を使用できる。本発明のバタークリーム中の澱粉にはα化澱粉が含まれていることが好ましい。澱粉はα化澱粉として添加しても良いし、製造工程中で澱粉を水とともに加熱し、α化しても良い。バタークリーム中の水相にα化澱粉を含有することで、バタークリームからの過度の離水を効果的に防止し、バタークリームの保形性を向上させることができるので好ましい。特に、後に説明する澱粉を含む水中油型乳化物の水相に予め配合されるのが好ましい。 As the starch used in the butter cream of the present invention, starch obtained from potato, sweet potato, kataguri, sago, tapioca, corn, rice, wheat, beans, etc. or processed starches thereof can be used. The starch in the butter cream of the present invention preferably contains pregelatinized starch. Starch may be added as pregelatinized starch, or may be pregelatinized by heating the starch with water during the production process. By containing pregelatinized starch in the aqueous phase in the butter cream, excessive water separation from the butter cream can be effectively prevented, and the shape retention of the butter cream can be improved, which is preferable. In particular, it is preferably blended in advance in an aqueous phase of an oil-in-water emulsion containing starch, which will be described later.
　バタークリーム中の澱粉含量は、０．５～２．０質量％であることが好ましく、０．７～１．７質量％であることがより好ましい。バタークリーム中のα化澱粉含量は、０．１～０．６質量％であることが好ましく、０．２～０．５質量％であることがより好ましい。 The starch content in the butter cream is preferably 0.5 to 2.0% by mass, and more preferably 0.7 to 1.7% by mass. The pregelatinized starch content in the butter cream is preferably 0.1 to 0.6% by mass, and more preferably 0.2 to 0.5% by mass.
　本発明のバタークリームに用いられる澱粉以外の糖類としては、ブドウ糖、マルトース、蔗糖、ラクトース、トレハロース、マルトトリオース、テトラオース、ソルビトール、キシリトール、エリスリトール、マルチトール等の単糖類、二糖類、オリゴ糖類、澱粉加水分解物及びこれらを還元した糖アルコール、それらの混合物、各種液糖が用いられる。これらのうち甘さの点からＢｒｉｘ６０～８０の液糖が好ましく、特にマルトースを原料とした液糖が好ましい。液糖のＢｒｉｘは６５～７５がより好ましく、７０～７５が最も好ましい。 Examples of saccharides other than starch used in the butter cream of the present invention include glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol and other monosaccharides, disaccharides, oligosaccharides, Starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various liquid sugars are used. Among these, liquid sugars of Brix 60 to 80 are preferable from the viewpoint of sweetness, and liquid sugars using maltose as a raw material are particularly preferable. The Brix of the liquid sugar is more preferably 65 to 75, and most preferably 70 to 75.
　バタークリーム中の澱粉以外の糖類含量は、２２～４２質量％であることが好ましく、２５～４０質量％であることがより好ましい。なお、液糖等の糖類水溶液を使用する場合、糖類含量は水分を除いた固形分として扱う。 The content of saccharides other than starch in the butter cream is preferably 22 to 42% by mass, and more preferably 25 to 40% by mass. When an aqueous saccharide solution such as liquid sugar is used, the saccharide content is handled as a solid content excluding moisture.
　本発明のバタークリームに用いられる水は、マーガリン等の可塑性油脂組成物、液糖等の糖類水溶液、水中油型乳化物の形で供給されることが好ましい。バタークリーム中の水含量は、１２～２５質量％であることが好ましく、１４～２３質量％であることがより好ましい。 The water used for the butter cream of the present invention is preferably supplied in the form of a plastic fat composition such as margarine, an aqueous saccharide solution such as liquid sugar, and an oil-in-water emulsion. The water content in the butter cream is preferably 12 to 25% by mass, and more preferably 14 to 23% by mass.
　本発明のバタークリームは、油脂、澱粉、澱粉以外の糖類及び水を上記含量で含有するという条件下において、マーガリン類及び／又はショートニング類に代表される可塑性油脂組成物、澱粉を含む水中油型乳化物及び糖類水溶液を含んで構成されることが好ましい。 The butter cream of the present invention is a plastic oil composition represented by margarines and / or shortenings, and an oil-in-water type containing starch, under the condition that the fat and starch, sugars other than starch and water are contained in the above-mentioned content. It is preferable to comprise an emulsion and an aqueous saccharide solution.
　可塑性油脂組成物は、実質的に水を含まないショートニングタイプであっても良いし、油中水型に乳化されたマーガリンタイプであっても良い。また、加糖タイプであっても良いし、なくても良い。マーガリンタイプである場合、マーガリンタイプ（油中水型乳化物）中の水含量は、３～３０質量％であることが好ましく、５～１７質量％であることがより好ましい。 The plastic fat composition may be a shortening type that does not substantially contain water, or a margarine type emulsified in a water-in-oil type. Moreover, a sweetened type may be sufficient. In the case of the margarine type, the water content in the margarine type (water-in-oil emulsion) is preferably 3 to 30% by mass, and more preferably 5 to 17% by mass.
　可塑性油脂組成物を構成する油脂としては、既に述べた通常食用に使用される油脂を適宜使用できるが、トランス脂肪酸を低減するという意味で非部分水素添加油であることが好ましく、パーム系油脂及び／又はパーム系油脂を原料油脂として含むエステル交換油を含有することが好ましい。パーム系油脂は、パーム油及びパーム油の分別油のことを意味する。パーム系油脂としては、パーム油及びパーム油の分別油であれば何れも使用することができる。具体的には、（１）パーム油の１段分別油であるパームオレイン及びパームステアリン、（２）パームオレインを分別した分別油（２段分別油）であるパームオレイン（パームスーパーオレイン）及びパームミッドフラクション、（３）パームステアリンを分別した分別油（２段分別油）であるパームオレイン（ソフトパーム）及びパームステアリン（ハードステアリン）、等が例示できる。特にパーム油、パームオレイン、パームステアリン及びパームミッドフラクションから選ばれる１種以上の油脂を使用することが好ましい。パーム系油脂を原料油脂として含むエステル交換油とは、パーム系油脂のみからなるエステル交換油、又は、パーム系油脂を好ましくは５０質量％以上と既に述べた通常食用に使用される油脂との混合油をエステル交換した油脂を意味する。パーム系油脂及び／又はパーム系油脂を原料油脂として含むエステル交換油は、可塑性油脂組成物を構成する油脂中に５０質量％以上含まれることが好ましく、７０質量％以上含まれることがより好ましい。 As the fats and oils constituting the plastic fat and oil composition, the fats and oils that are already used for normal food can be used as appropriate, but non-partially hydrogenated oils are preferred in the sense of reducing trans fatty acids, It is preferable to contain the transesterified oil which contains palm-type fat as raw material fat. Palm oil and fat means palm oil and fractionated oil of palm oil. Any palm oil and fat can be used as long as it is a fractionated oil of palm oil and palm oil. Specifically, (1) palm olein and palm stearin, which are one-stage fractionated oils of palm oil, (2) palm olein (palm super olein), which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil), and palm Examples include mid-fraction, (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil). In particular, it is preferable to use one or more oils and fats selected from palm oil, palm olein, palm stearin and palm mid fraction. The transesterified oil containing palm-based fats and oils as raw material fats and oils is a transesterified oil consisting only of palm-based fats and oils, or a mixture of the fats and oils used for normal foods, preferably 50% by weight or more. It means fats and oils obtained by transesterifying oil. It is preferable that 50 mass% or more is contained in the fats and oils which comprise palm oil fat and / or palm oil fat as raw material fats and oils which comprise a plastic fat composition, and it is more preferable that 70 mass% or more is contained.
　エステル交換油を得るために用いるエステル交換反応は、化学的エステル交換反応であっても酵素的エステル交換反応であってもよい。化学的エステル交換反応は、ナトリウムメチラート等の化学触媒を用いて行われる、位置特異性の乏しいエステル交換反応である（ランダムエステル交換とも言われる）。 The transesterification reaction used to obtain the transesterification oil may be a chemical transesterification reaction or an enzymatic transesterification reaction. The chemical transesterification reaction is a transesterification reaction with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).
　化学的エステル交換反応は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して０．１～１質量％添加した後、減圧下、８０～１２０℃で０．５～１時間攪拌することにより行うことができる。エステル交換反応終了後は、触媒を水洗にて洗い流した後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 In the chemical transesterification reaction, for example, according to a conventional method, the raw oil and fat is sufficiently dried, 0.1 to 1% by mass of the catalyst is added to the raw oil and fat, and then 0.5 to 80 to 120 ° C under reduced pressure. It can be carried out by stirring for ˜1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.
　酵素的エステル交換反応は、リパーゼを触媒として用いて行われる。リパーゼとしては、リパーゼ粉末やリパーゼ粉末をセライト、イオン交換樹脂等の担体に固定化した固定化リパーゼを使用するができる。酵素的エステル交換によるエステル交換反応は、リパーゼの種類によって、位置特異性の乏しいエステル交換反応とすることもできるし、１，３位特異性の高いエステル交換反応とすることもできる。 Enzymatic transesterification is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor regiospecificity, or a transesterification reaction with high 1,3-position specificity.
　位置特異性の乏しいエステル交換反応を行うことのできるリパーゼとしては、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。 Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
　１，３位特異性の高いエステル交換反応を行うことのできるリパーゼとしては、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。 Examples of the lipase capable of performing a transesterification reaction having a high 1,3-specificity include immobilized lipases derived from Rhizom Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).
　酵素的エステル交換反応は、例えば、リパーゼ粉末又は固定化リパーゼを原料油脂に対して０．０２～１０質量％、好ましくは０．０４～５質量％添加した後、４０～８０℃、好ましくは４０～７０℃で０．５～４８時間、好ましくは０．５～２４時間攪拌することにより行うことができる。エステル交換反応終了後は、ろ過等によりリパーゼ粉末又は固定化リパーゼを除去後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 The stirring can be carried out at a temperature of ˜70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.
　可塑性油脂組成物中には、本発明の効果を損なわない程度において、通常のマーガリン・ショートニングに使用される各種添加物を配合することができる。例えば具体的には、全脂粉乳、バターミルク、脱脂粉乳等の乳製品、ペクチン、カラギーナン、キサンタンガム、ジェランガム等の増粘多糖類、保存安定性向上、酸化安定性向上、熱安定性向上、油脂の結晶調整等を目的とした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、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、レシチン等の乳化剤、トコフェロール、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、茶抽出物、ルチン等の抗酸化剤、ジグリセリド、植物ステロール、食塩、色素、香料等が挙げられる。 In the plastic fat composition, various additives used for normal margarine shortening can be blended to the extent that the effects of the present invention are not impaired. For example, specifically, milk products such as whole milk powder, butter milk, skim milk powder, thickening polysaccharides such as pectin, carrageenan, xanthan gum, gellan gum, improved storage stability, improved oxidative stability, improved thermal stability, fats and oils Glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, lecithin and other emulsifiers, tocopherol, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, tea extract , Antioxidants such as rutin, diglycerides, plant sterols, salt, pigments, fragrances and the like.
　可塑性油脂組成物は、通常のマーガリン、ショートニングの製造と同様の方法で、例えば、マーガリンの場合は、油脂に乳化剤等を溶解させた油相に対し、水に脱脂粉乳、食塩等を溶解させた水相を添加混合し、予備乳化した後、コンビネーター等の急冷混捏装置にて急冷、混捏処理し、さらに必要に応じてテンパリング処理することによって得ることができる。また、ショートニングの場合は、油脂に乳化剤等を溶解させた後、コンビネーター等の急冷混捏装置にて、必要に応じて窒素等の気体を吹き込みながら、急冷、混捏処理し、さらに必要に応じてテンパリング処理することによって得ることができる。 The plastic fat composition is a method similar to the production of normal margarine and shortening. For example, in the case of margarine, skim milk powder, salt, etc. are dissolved in water with respect to the oil phase in which an emulsifier is dissolved in the fat. After the aqueous phase is added and mixed and pre-emulsified, it can be obtained by quenching and kneading with a quenching and kneading device such as a combinator, and further tempering if necessary. In the case of shortening, after dissolving emulsifiers in fats and oils, in a quenching and kneading device such as a combinator, etc., while blowing a gas such as nitrogen as necessary, quenching and kneading treatment, and if necessary It can be obtained by tempering.
　糖類水溶液は、既に述べた澱粉以外の糖類が溶解された水溶液であることが好ましい。甘さの点からＢｒｉｘ６０～８０の液糖が好ましく、特に還元糖を原料とした液糖が好ましく、中でもマルトースを原料とした液糖が好ましい。液糖のＢｒｉｘは６５～７５がより好ましく、７０～７５が最も好ましい。 The aqueous saccharide solution is preferably an aqueous solution in which saccharides other than the starch described above are dissolved. From the viewpoint of sweetness, liquid sugars of Brix 60 to 80 are preferable, particularly liquid sugars using reducing sugar as a raw material, and liquid sugars using maltose as a raw material are particularly preferable. The Brix of the liquid sugar is more preferably 65 to 75, and most preferably 70 to 75.
　澱粉を含む水中油型乳化物は、好ましくは澱粉及び澱粉以外の糖類を、分散及び／又は溶解させた水相に、油脂を分散乳化させたものであり、油脂を１０～７０質量％、澱粉を０．３～１５質量％、澱粉以外の糖類を１０～５０質量％、及び水を１２～１８質量％含むことが好ましく、油脂を３０～５０質量％、澱粉を０．５～１０質量％、澱粉以外の糖類を２０～４０質量％、及び水を１３～１７質量％含むことがより好ましい。澱粉を含む水中油型乳化物の配合が上記範囲にある場合、５℃～４０℃において安定した乳化状態が得られるので好ましい。 The oil-in-water emulsion containing starch is preferably obtained by dispersing and emulsifying fat and oil in an aqueous phase in which starch and sugars other than starch are dispersed and / or dissolved, and containing 10 to 70% by weight of fat and oil, starch 0.3 to 15% by mass, sugars other than starch 10 to 50% by mass, and water 12 to 18% by mass are preferable, oil and fat 30 to 50% by mass, starch 0.5 to 10% by mass More preferably, it contains 20-40% by mass of saccharides other than starch and 13-17% by mass of water. When the blend of the oil-in-water emulsion containing starch is within the above range, it is preferable because a stable emulsified state can be obtained at 5 to 40 ° C.
　澱粉を含む水中油型乳化物に使用される油脂は、既に述べた通常食用に使用される油脂を適宜使用できる。トランス脂肪酸含量を低減させるという意味では、すでに述べたパーム系油脂と菜種油、ヒマワリ油等の非水素添加の液体油との混合油が好ましい。また、澱粉は、既に述べた澱粉を使用することができる。特に、リン酸架橋デンプン、オクテニルコハク酸デンプン等のα化澱粉が含まれることが好ましく、α化澱粉は水中油型乳化物中に０．３～２．０質量％含まれるのが好ましい。澱粉以外の糖類は、既に述べた糖類を使用することができる。特に水溶液として使用することが好ましく、甘さの点から還元糖を原料としたＢｒｉｘ６０～８０の液糖が好ましく、Ｂｒｉｘ６５～７５の液糖がより好ましい。 As the fats and oils used for the oil-in-water emulsion containing starch, the oils and fats that are already used for normal food can be used as appropriate. In the sense of reducing the trans fatty acid content, a mixed oil of the above-described palm oil and non-hydrogenated liquid oil such as rapeseed oil and sunflower oil is preferable. Moreover, the starch already mentioned can be used for starch. In particular, pregelatinized starch such as phosphate-crosslinked starch and octenyl succinate starch is preferably contained, and the pregelatinized starch is preferably contained in an oil-in-water emulsion in an amount of 0.3 to 2.0% by mass. As saccharides other than starch, the saccharides already described can be used. Particularly, it is preferably used as an aqueous solution. From the viewpoint of sweetness, a liquid sugar of Brix 60 to 80 using a reducing sugar as a raw material is preferable, and a liquid sugar of Brix 65 to 75 is more preferable.
　澱粉を含む水中油型乳化物は、本発明の効果を損なわない程度において、通常のホイップクリームやフィリングに使用されるその他の副素材を使用してもよい。例えば、ペクチン、カラギーナン、キサンタンガム、グアーガム、アラビアガム、ＣＭＣ、ローカストビーンガム、ジェランガム等の増粘多糖類、全脂粉乳、バターミルク、脱脂粉乳、全脂加糖練乳、生クリーム、カゼインナトリウム、乳ホーエー等の乳製品、大豆タンパク、大豆タンパク分解物、大豆ホエー濃縮物、乾燥卵白、加糖卵黄、小麦グルテン、小麦グルテン分解物等の蛋白関連製品、モノグリセリド、有機酸モノグリセリド、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、酵素分解レシチン、プロピレングリコール脂肪酸エステル、ポリソルベート等の乳化剤、フレーバー、着色料、酸化防止剤等を使用することができる。 The oil-in-water emulsion containing starch may use other auxiliaries used for normal whipped cream or filling as long as the effects of the present invention are not impaired. For example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, butter milk, skim milk powder, whole fat condensed milk, fresh cream, sodium caseinate, milk hoei Dairy products such as soy protein, soy protein degradation product, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten degradation product, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters, polysorbates, flavors, colorants, antioxidants and the like can be used.
　澱粉を含む水中油型乳化物は、通常のフィリング・トッピング材と同様の方法により製造することができる。例えば、α化澱粉を含む澱粉及び澱粉以外の糖類を、分散及び／又は溶解させた水相に、油脂を加え、ホモミキサーを用いて水中油型に乳化した後、さらに練乳や加糖卵黄等の副素材を投入して、６０～１００℃に加熱した後冷却し、香料等を分散させることにより製造することができる。 An oil-in-water emulsion containing starch can be produced by the same method as for ordinary filling and topping materials. For example, starch containing pregelatinized starch and sugars other than starch are added to the aqueous phase in which the starch is dispersed and / or dissolved, and then the oil is added and emulsified in an oil-in-water type using a homomixer. It is possible to manufacture by adding an auxiliary material, heating to 60 to 100 ° C., cooling, and dispersing a fragrance or the like.
　本発明のバタークリームは、可塑性油脂組成物を２５～４０質量％、澱粉を含む水中油型乳化物を１２～５０質量％、糖類水溶液を１８～５０質量％含有することが好ましく、可塑性油脂組成物を３０～３６質量％、澱粉を含む水中油型乳化物を１４～４８質量％、糖類水溶液を２０～４８質量％含有することがさらに好ましい。本発明のバタークリームが、可塑性油脂組成物、澱粉を含む水中油型乳化物、糖類水溶液を上記範囲で含有する場合、瑞々しい食感が得られるので好ましい。 The butter cream of the present invention preferably contains 25 to 40% by mass of a plastic fat composition, 12 to 50% by mass of an oil-in-water emulsion containing starch, and 18 to 50% by mass of an aqueous saccharide solution. It is more preferable to contain 30 to 36% by mass of the product, 14 to 48% by mass of the oil-in-water emulsion containing starch, and 20 to 48% by mass of the saccharide aqueous solution. When the butter cream of the present invention contains a plastic fat composition, an oil-in-water emulsion containing starch, and an aqueous saccharide solution in the above range, a fresh texture is obtained, which is preferable.
　本発明のバタークリームは、可塑性油脂組成物中の油脂及び澱粉を含む水中油型乳化物中の油脂として、すでに述べたパーム系油脂、パーム系油脂を原料油脂として含むエステル交換油、非水素添加である液体油等の通常食用に使用される油脂を使用することにより、トランス脂肪酸含量を低く抑えることができる。バタークリーム中のトランス脂肪酸含量は５質量％未満であることが好ましく、３質量％未満であることがより好ましく、１質量％未満であることが最も好ましい。 The butter cream of the present invention is the oil and fat in the oil-in-water emulsion containing the oil and starch in the plastic oil and fat composition. The trans fatty acid content can be kept low by using fats and oils that are normally used for food, such as liquid oil. The trans fatty acid content in the butter cream is preferably less than 5% by mass, more preferably less than 3% by mass, and most preferably less than 1% by mass.
　本発明のバタークリームは、油脂を３０～６０質量％、澱粉を０．２～２．４質量％、澱粉以外の糖類を２０～４６質量％、及び水を１０～３０質量％含む範囲において、本発明の効果を損なわない程度において、既に述べた可塑性油脂組成物や水中油型乳化物において使用できる副素材を含有することができる。 The butter cream of the present invention contains 30 to 60% by weight of fats and oils, 0.2 to 2.4% by weight of starch, 20 to 46% by weight of saccharides other than starch, and 10 to 30% by weight of water. To the extent that the effects of the present invention are not impaired, a secondary material that can be used in the previously described plastic oil composition and oil-in-water emulsion can be contained.
　本発明のバタークリームは、油脂を３０～６０質量％、澱粉を０．２～２．４質量％、澱粉以外の糖類を２０～４６質量％、及び水を１０～３０質量％含む範囲において、通常のバタークリームと同様に、可塑性油脂組成物に液糖等の水性成分を加え起泡化することにより、または、起泡化させた可塑性油脂組成物に水性成分を添加攪拌することにより製造することができる。澱粉は可塑性油脂組成物の水相や水性成分に予め添加して使用されるのが好ましい。特に、可塑性油脂組成物に、澱粉を含む水中油型乳化物を混合攪拌し、起泡化して比重を０．３～０．５に調整した後、糖類水溶液を加えて混合攪拌することにより最終比重を０．５～０．８に調整して製造することが好ましい。可塑性油脂組成物に水性成分として糖類水溶液のみではなく、水中油型乳化物を加えることによって、油脂含量が高く保形性が良好である上に、さらに瑞々しい食感を得やすくなる。 The butter cream of the present invention contains 30 to 60% by weight of fats and oils, 0.2 to 2.4% by weight of starch, 20 to 46% by weight of saccharides other than starch, and 10 to 30% by weight of water. In the same manner as normal butter cream, it is produced by adding an aqueous component such as liquid sugar to a plastic fat composition and foaming, or by adding an aqueous component to the foamed plastic fat composition and stirring. be able to. Starch is preferably used by being added in advance to the aqueous phase or aqueous component of the plastic fat composition. In particular, an oil-in-water emulsion containing starch is mixed and stirred into the plastic fat composition, and after foaming to adjust the specific gravity to 0.3 to 0.5, the aqueous solution of sugar is added and mixed and stirred. The specific gravity is preferably adjusted to 0.5 to 0.8. By adding not only an aqueous saccharide solution but also an oil-in-water emulsion as an aqueous component to the plastic fat composition, the fat content is high, the shape retention is good, and a refreshing texture can be easily obtained.
　以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されるものではない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
　〔可塑性油脂組成物の調製〕
　表１の原材料配合に従って常法により、マーガリンである可塑性油脂組成物Ｉ、ショートニングである可塑性油脂組成物II、IIIを調製した。 (Preparation of plastic oil composition)
According to the raw material composition shown in Table 1, plastic oil composition I as margarine and plastic oil compositions II and III as shortening were prepared by a conventional method.
　ただし、エステル交換油Ｉは、原料油脂として極度硬化パーム油を５０質量％含有するエステル交換油である。エステル交換油IIは、原料油脂としてパームオレインを１００質量％含有するエステル交換油である。エステル交換油IIIは、原料油脂としてパーム油を６０質量％含有するエステル交換油である。 However, the transesterified oil I is a transesterified oil containing 50% by mass of extremely hardened palm oil as a raw material fat. The transesterified oil II is a transesterified oil containing 100% by mass of palm olein as a raw material fat. The transesterified oil III is a transesterified oil containing 60% by mass of palm oil as a raw material fat.
　エステル交換は、原料油脂を減圧下１２０℃に加熱することにより十分に乾燥させた後、対油０．２質量％のナトリウムメチラートを添加し、減圧下、１１０℃で０．５時間攪拌しながら反応を行った。反応終了後、ナトリウムメチラートを水洗除去し、常法の精製方法に従って、脱色、脱臭処理して、各エステル交換油を得た。 In the transesterification, after the raw oil and fat was sufficiently dried by heating to 120 ° C. under reduced pressure, 0.2% by mass of sodium methylate to the oil was added, followed by stirring at 110 ° C. under reduced pressure for 0.5 hours. The reaction was carried out. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain each transesterified oil.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　〔澱粉を含む水中油型乳化物の調製〕
　表２の原材料配合に従って、澱粉を含む水中油型乳化物を調製した。すなわち、ホモミキサー（特殊機化製）に液糖を投入し、澱粉、蛋白等の粉類を投入して分散／溶解させた後、８５℃に加温した油脂を投入して攪拌により乳化した。８０℃まで加温した後、練乳、加糖卵黄等の呈味成分を投入し、時々攪拌しながら減圧下で保持した。６２℃、常圧に戻した後、フレーバー等を投入し、再度減圧下で均一に分散させることにより澱粉を含む水中油型乳化物を調製した。 [Preparation of oil-in-water emulsion containing starch]
According to the raw material composition shown in Table 2, an oil-in-water emulsion containing starch was prepared. That is, liquid sugar is added to a homomixer (made by Tokushu Kika Co., Ltd.), powders such as starch and protein are added and dispersed / dissolved, and then oil and fat heated to 85 ° C. is added and emulsified by stirring. . After heating to 80 ° C., flavor components such as condensed milk and sugared egg yolk were added, and the mixture was kept under reduced pressure with occasional stirring. After returning to 62 ° C. and normal pressure, a flavor or the like was added, and the mixture was uniformly dispersed again under reduced pressure to prepare an oil-in-water emulsion containing starch.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　〔糖類水溶液の調製〕
　糖類水溶液として次の液糖を準備した。
　糖類水溶液Ｉ：マルトースシロップ（Ｂｒｉｘ　７０）
　糖類水溶液II：ハイフラクトースシロップ（Ｂｒｉｘ　７３）
　糖類水溶液III：オリゴ糖型糖アルコール（Ｂｒｉｘ　７０） (Preparation of aqueous saccharide solution)
The following liquid sugar was prepared as a sugar aqueous solution.
Aqueous Saccharide I: Maltose Syrup (Brix 70)
Aqueous Saccharide II: High Fructose Syrup (Brix 73)
Aqueous Saccharide III: Oligosaccharide Type Sugar Alcohol (Brix 70)
　〔バタークリームの調製〕
　表３～表６の原材料配合に従って、バタークリーム（実施例１～６、比較例１～６）を調製した。すなわち、可塑性油脂組成物と澱粉を含む水中油型乳化物とを縦型ミキサーにより比重が０．４となるまでホイップした後、糖類水溶液及びその他副素材を加えて、比重が０．６となるまでホイップした。実施例１～６、比較例１～６のクリームについて、クリームの食感、２５℃及び３０℃に１日静置した状態においてのケーキ生地へのナッペ（塗布）性、クリームの保形性を、熟練した作業者４名で評価した。評価結果を表３～表６に纏めた。 [Preparation of butter cream]
Butter creams (Examples 1 to 6, Comparative Examples 1 to 6) were prepared according to the raw material composition shown in Tables 3 to 6. That is, after whipping a plastic fat composition and an oil-in-water emulsion containing starch to a specific gravity of 0.4 using a vertical mixer, an aqueous saccharide solution and other auxiliary materials are added to obtain a specific gravity of 0.6. Whipped until. For the creams of Examples 1 to 6 and Comparative Examples 1 to 6, the texture of the cream, the nappe (application) property to the cake dough and the shape retention of the cream when left at 25 ° C. and 30 ° C. for 1 day Evaluation was made by 4 skilled workers. The evaluation results are summarized in Tables 3 to 6.
　〔クリームの評価基準〕
　　食感
　　　　瑞々しくて口どけが良い　　　　◎
　　　　口どけが良い　　　　　　　　　○
　　　　やや重い　　　　　　　　　　　△
　　　　べったりとして重い　　　　　　×
　　ナッペ（塗布）性
　　　　優れている　　　　　　　　　　◎
　　　　良好　　　　　　　　　　　　　○
　　　　可　　　　　　　　　　　　　　△
　　　　不可　　　　　　　　　　　　　×
　　保形性
　　　　保形性があり、空気抜けがなく、外観に艶あり　　　　◎
　　　　保形性があり、空気抜けがなく、外観良好　　　　　　○
　　　　保形性があり、空気抜けはややあるが、使用可能　　　△
　　　　保形性がなく、空気抜けが進み、商品価値なし　　　　× [Criteria for cream evaluation]
Texture fresh and mouthful ◎
Good mouthfeel ○
Slightly heavy △
Heavy and heavy ×
Excellent nappe (coating) properties ◎
Good ○
Yes △
Impossible ×
Shape retention property Shape retention property, no air leakage, glossy appearance ◎
Good shape retention, no air leakage, good appearance ○
There is shape retention and there is some air leakage, but it can be used.
No shape retention, no air loss, no commercial value ×
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　保形性・保存性に優れ、瑞々しい食感を有する本発明のバタークリームを製菓製パンのフィリングクリームやトッピングクリームとして使用することにより、従来のバタークリームでは得られなかった瑞々しい食感を付与することができ、消費者の嗜好にあった製菓製パン製品を提供することができる。 By using the butter cream of the present invention, which has excellent shape retention and preservability and a fresh texture, as a filling cream or topping cream for confectionery bread, it is a fresh food that cannot be obtained with conventional butter cream A feeling can be provided and the confectionery bakery product which suited consumer's taste can be provided.

Claims (7)

  1. 　油脂３０～６０質量％、澱粉０．２～２．４質量％、澱粉以外の糖類２０～４６質量％及び水１０～３０質量％を含むことを特徴とするバタークリーム。 Butter cream comprising 30 to 60% by mass of fats and oils, 0.2 to 2.4% by mass of starch, 20 to 46% by mass of sugars other than starch, and 10 to 30% by mass of water.
  2. 　可塑性油脂組成物、澱粉を含む水中油型乳化物及び糖類水溶液を含むことを特徴とする請求項１記載のバタークリーム。 The butter cream according to claim 1, comprising a plastic fat composition, an oil-in-water emulsion containing starch, and an aqueous saccharide solution.
  3. 　前記可塑性油脂組成物が、パーム系油脂、或はパーム系油脂を含む原料油脂をエステル交換して得られたエステル交換油を含有することを特徴とする請求項２に記載のバタークリーム。 3. The butter cream according to claim 2, wherein the plastic fat composition contains transesterified oil obtained by transesterification of palm fat or fat or raw fat or oil containing palm fat.
  4. 　前記澱粉がα化澱粉を含むことを特徴とする請求項１乃至３の何れか一項に記載のバタークリーム。 The butter cream according to any one of claims 1 to 3, wherein the starch contains pregelatinized starch.
  5. 　前記バタークリーム中のα化澱粉含量が０．１～０．６質量％である請求項４に記載のバタークリーム。 The butter cream according to claim 4, wherein the content of pregelatinized starch in the butter cream is 0.1 to 0.6% by mass.
  6. 　前記可塑性油脂組成物を２５～４０質量％、前記澱粉を含む水中油型乳化物を１２～５０質量％及び前記糖類水溶液を１８～５０質量％含む請求項２～５何れか一項に記載のバタークリーム。 The plastic fat composition according to any one of claims 2 to 5, comprising 25 to 40% by mass of the oil composition, 12 to 50% by mass of the oil-in-water emulsion containing the starch, and 18 to 50% by mass of the aqueous saccharide solution. Butter cream.
  7. 　可塑性油脂組成物に澱粉を含む水中油型乳化物を混合攪拌した後、糖類水溶液を加えて混合攪拌することを特徴とするバタークリームの製造方法。 A method for producing a butter cream, comprising mixing and stirring an oil-in-water emulsion containing starch to a plastic fat composition, adding an aqueous saccharide solution, and mixing and stirring.
PCT/JP2011/066724 2010-07-28 2011-07-22 Butter cream and manufacturing method for the same WO2012014811A1 (en)

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JP2014168428A (en) * 2013-03-04 2014-09-18 Sanei Gen Ffi Inc Acid-resistant cream
JP2014168427A (en) * 2013-03-04 2014-09-18 Sanei Gen Ffi Inc Acid-resistant cream
JP2015100333A (en) * 2013-11-27 2015-06-04 株式会社Adeka Butter cream and manufacturing method thereof
CN112334008A (en) * 2018-06-27 2021-02-05 J-制油株式会社 Whipped cream

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KR101715891B1 (en) 2015-05-08 2017-03-13 강주희 Butter cream for making cake and method thereof
KR20170026436A (en) 2017-02-28 2017-03-08 강주희 Butter cream for making cake and method thereof
KR102159670B1 (en) * 2020-06-25 2020-09-25 박경란 Manufacturing method of cream with excellent workability and preference

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JP2004290186A (en) * 2003-03-11 2004-10-21 Kao Corp Method for producing water-in-oil emulsified composition with foaming property
JP2007116984A (en) * 2005-10-27 2007-05-17 Adeka Corp Oil-in-water-in-oil emulsified oil and fat composition
JP2010057378A (en) * 2008-09-01 2010-03-18 Fuji Oil Co Ltd Foaming water-in-oil emulsion

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JP2001211849A (en) * 2000-01-31 2001-08-07 Oriental Yeast Co Ltd New water-in-oil type processed food for refrigeration
JP2004290186A (en) * 2003-03-11 2004-10-21 Kao Corp Method for producing water-in-oil emulsified composition with foaming property
JP2007116984A (en) * 2005-10-27 2007-05-17 Adeka Corp Oil-in-water-in-oil emulsified oil and fat composition
JP2010057378A (en) * 2008-09-01 2010-03-18 Fuji Oil Co Ltd Foaming water-in-oil emulsion

Cited By (4)

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Publication number Priority date Publication date Assignee Title
JP2014168428A (en) * 2013-03-04 2014-09-18 Sanei Gen Ffi Inc Acid-resistant cream
JP2014168427A (en) * 2013-03-04 2014-09-18 Sanei Gen Ffi Inc Acid-resistant cream
JP2015100333A (en) * 2013-11-27 2015-06-04 株式会社Adeka Butter cream and manufacturing method thereof
CN112334008A (en) * 2018-06-27 2021-02-05 J-制油株式会社 Whipped cream

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