KR20140015434A - Oil or fat composition and butter cream using oil or fat composition - Google Patents

Abstract

The present invention provides a butter cream excellent in foamability, solubility in the mouth, and an oil-fat composition suitable for producing the butter cream. The fat or oil composition of the present invention is characterized by satisfying the following conditions (a) to (d): (a) C44 to C48 triacylglycerol content in all triacylglycerols is 14% by mass or more (b) whole tree The total content of SU2 triacylglycerol and U3 triacylglycerol in acylglycerol is 40 mass% or less (c) The total content of M2L triacylglycerol and ML2 triacylglycerol in total triacylglycerol is 40 mass% or less (d) Total tree PPO triacylglycerol content in an acylglycerol is 8.5 mass% or less.

Description

OIL OR FAT COMPOSITION AND BUTTER CREAM USING OIL OR FAT COMPOSITION}

The present invention relates to a butter cream excellent in foamability, solubility in the mouth, and an oil-fat composition for use in the butter cream.

Butter cream is normally manufactured by adding a netting component, such as sugar, to a margarine shortening and making it bubble. Since butter cream is usually made of a water-in-oil type emulsion or an oil phase shortening as a raw material, solubility in the mouth tends to be like oil. Therefore, in order to improve the solubility in the mouth of butter cream, the liquid sugar which is an aqueous component is used for butter cream in many cases. Butter cream is widely used as a peeling rim, topping cream, sand cream and the like in the confectionery and bakery area because of its excellent shelf life and good shape retention.

As raw material fats and oils of margarine shortening used for butter cream, since it has the physical property and function suitable for butter cream, the hardened oil of fish oil has been used. However, although cured oil of fish oil is excellent as a raw material oil of buttercream, since the amount of production is decreasing, there existed a problem in terms of supply.

Therefore, the butter cream which used palm oil and palm fractionation oil is proposed as a butter cream which used the vegetable oil which does not have a problem in terms of supply (patent document 1). However, in the butter cream of Patent Document 1, in order to satisfy the function, it was necessary to use a partially hydrogenated oil containing a large amount of trans fatty acid. Due to the recent problem of trans fatty acids, the butter cream of Patent Document 1 using a partially hydrogenated oil containing a large amount of trans fatty acids was not satisfactory.

As butter cream which does not use partial hydrogenated oil, the butter cream which used 50-80 mass% of transesterified oil of palm fractionation soft oil in the oil phase, for example is proposed (patent document 2). However, as butter cream of patent document 2, there existed a problem that foamability fell when using aqueous components, such as liquid sugar.

Therefore, there has been a demand for a method for providing butter cream with more excellent foamability and solubility in the mouth.

Japanese Patent Laid-Open No. 8-47373 Japanese Patent Laid-Open No. 2007-135443

An object of the present invention is to provide a butter cream excellent in foamability and solubility in the mouth, and an oil-fat composition suitable for producing the butter cream.

MEANS TO SOLVE THE PROBLEM As a result of earnestly examining in order to solve the said subject, when the oil-fat composition containing a specific amount of specific triacylglycerol is used as a fats and oils for butter creams, it turns out that the buttercream excellent in foamability and solubility in a mouth is obtained. The present inventors have found and completed the present invention.

That is, one aspect of the present invention is a fat or oil composition that satisfies the following conditions (a) to (d).

(a) 14 mass% or more of C44-C48 triacylglycerol (triacylglycerol whose total carbon number of constituent fatty acid residues is 44-48) in all the triacylglycerols

(b) SU2 triacylglycerol in all triacylglycerols (one of the constituent fatty acid residues is a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituent fatty acid residues are triacylglycerols having an unsaturated fatty acid residue of 18 carbon atoms) and U3 tree The total content of acylglycerol (triacylglycerol in which all three of the constituent fatty acid residues are C18 unsaturated fatty acid residues) is 40% by mass or less

(c) M2L triacylglycerols in all triacylglycerols (triacylglycerols wherein two of the constituent fatty acid residues are saturated fatty acid residues having 14 or less carbon atoms, and one of the constituting fatty acid residues are saturated fatty acid residues having 16 or more carbon atoms) and ML2 triacyl The total content of glycerol (triacylglycerol in which one of the constituent fatty acid residues is a saturated fatty acid residue having 14 or less carbon atoms and the two of the constituent fatty acid residues is a saturated fatty acid residue having 16 or more carbon atoms) is 40 mass% or less.

(d) PPO triacylglycerol in all triacylglycerols (triacylglycerol having 1 and 2 positions of constituent fatty acid residues and palmitic acid residues, and 3 positions of oleic acid residues) or 1 position of constituting fatty acid residues of oleic acid residues , Triacylglycerol having 2, 3 position is palmitic acid residue) 8.5 mass% or less

Another aspect of the present invention is a fat or oil composition in which 0.5 to 16% by mass of the following fats and oils A is blended in an oil phase.

Oil or fat A: The total content of M2L triacylglycerol and ML2 triacylglycerol in all the triacylglycerols is 45 mass% or more, the saturated fatty acid content of 14 or less carbon atoms in the total constituent fatty acids is 20 to 60 mass%, and the carbon number in the total constituent fatty acids 16 The fats and oils obtained by the transesterification of the saturated fatty acid content of 18-18 are 40-80 mass%, and

Another embodiment of the present invention is an oil or fat composition in which liquid oil is blended in an amount of 35% by mass or less.

Another embodiment of the present invention is a fat or oil composition containing an emulsifier.

Another embodiment of the present invention is an oil or fat composition in which the emulsifier includes sorbitan oleic acid ester.

Another embodiment of the present invention is an oil or fat composition wherein the oil or fat composition is used for buttercream.

Another embodiment of the present invention is butter cream prepared using the oil or fat composition.

Another aspect of the present invention is a butter cream, wherein the butter cream is a sand cream, a peeling cream or a topping cream.

Another embodiment of the present invention is a food produced using the butter cream.

According to this invention, the oil-fat composition suitable for manufacture of the butter cream excellent in foamability and solubility in a mouth can be provided.

Moreover, according to this invention, the butter cream excellent in foamability and solubility in a mouth can be provided.

Hereinafter, the present invention will be described in detail.

The fat or oil composition of the present invention is characterized by satisfying the following conditions (a) to (d).

(a) C44-C48 triacylglycerol content in all the triacylglycerols is 14 mass% or more.

(b) The total content of SU2 triacylglycerol and U3 triacylglycerol in all triacylglycerols is 40 mass% or less

(c) The total content of M2L triacylglycerol and ML2 triacylglycerol in all triacylglycerols is 40 mass% or less

(d) PPO triacylglycerol content in all the triacylglycerols is 8.5 mass% or less

(Condition (a))

In the fat or oil composition of the present invention, the C44 to C48 triacylglycerol content in the total triacylglycerol is 14% by mass or more, preferably 14 to 60% by mass, more preferably 15 to 55% by mass, even more preferred. Preferably it is 15-50 mass%, Most preferably, it is 30-50 mass%. When C44-C48 triacylglycerol content in all triacylglycerol exists in the said range, the bubble property of butter cream and the solubility in a mouth become favorable.

In addition, in the present invention, C44 to C48 triacylglycerol means triacylglycerol having a total carbon number of 44 to 48 of the fatty acid residues constituting the triacylglycerol. As triacylglycerol whose total carbon number of a fatty acid residue is 44, for example, the triacylglycerol whose fatty acid residue consists of lauric acid (C12), palmitic acid (C16), palmitic acid (C16), etc. Can be mentioned. Moreover, as triacylglycerol whose total carbon number of a fatty acid residue is 46, for example, the triacylglycerol in which a fatty acid residue consists of lauric acid (C12), palmitic acid (C16), oleic acid (C18), etc. Can be mentioned. Moreover, as triacylglycerol whose total carbon number of a fatty acid residue is 48, triacylglycerol etc. which a fatty acid residue consists of lauric acid (C12), oleic acid (C18), oleic acid (C18) are mentioned, for example. Can be.

Thereafter, C44 to C48 triacylglycerol may be described as C44 to C48 TAG. In addition, triacylglycerol may be described as TAG after that.

(Condition (b))

In the fat or oil composition of the present invention, the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to 38% by mass. %, More preferably, it is 7-38 mass%, Most preferably, it is 10-32 mass%. When the sum total content of SU2 triacylglycerol and U3 triacylglycerol in all triacylglycerol exists in the said range, the bubble property of butter cream and the solubility in a mouth become favorable.

In the present invention, S means a saturated fatty acid residue having 16 to 18 carbon atoms, and U means an unsaturated fatty acid residue having 18 carbon atoms. Therefore, in the present invention, SU2 triacylglycerol means triacylglycerol in which one of the fatty acid residues constituting the triacylglycerol is a saturated fatty acid residue having 16 to 18 carbon atoms and two of the fatty acid residues constituting the unsaturated fatty acid residue having 18 carbon atoms. do. Subsequently, SU2 triacylglycerol may be described as SU2. In addition, in this invention, U3 triacylglycerol means triacylglycerol in which all three of the fatty acid residues which comprise triacylglycerol are C18 unsaturated fatty acid residues. Thereafter, the U3 triacylglycerol may be described as U3.

(Condition (c))

In the fat or oil composition of the present invention, the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40 mass% or less, preferably 5 to 40 mass%, more preferably 5 to 35 mass %, More preferably, it is 10-30 mass%, Most preferably, it is 12-30 mass%. When the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is in the above range, the foamability of the butter cream and the solubility in the mouth become good.

In addition, in the present invention, M means a saturated fatty acid residue having 14 or less carbon atoms (M is preferably a saturated fatty acid residue having 8 to 14 carbon atoms), and L means a saturated fatty acid residue having 16 or more carbon atoms (L is preferred). Preferably a saturated fatty acid residue having 16 to 20 carbon atoms. Therefore, in the present invention, M2L triacylglycerol means triacylglycerol in which two of the fatty acid residues constituting the triacylglycerol are saturated fatty acid residues having 14 or less carbon atoms, and one of the fatty acid residues constituting the saturated fatty acid residues having 16 or more carbon atoms. . Thereafter, M2L triacylglycerol may be described as M2L. In the present invention, ML2 triacylglycerol means triacylglycerol in which one of the fatty acid residues constituting the triacylglycerol is a saturated fatty acid residue having 14 or less carbon atoms, and two of the fatty acid residues constituting the saturated fatty acid residue having 16 or more carbon atoms. . Thereafter, ML2 triacylglycerol may be described as ML2.

(Condition (d))

In the fat or oil composition of the present invention, the PPO triacylglycerol content in the total triacylglycerol is 8.5% by mass or less, preferably 8% by mass or less, more preferably 1 to 8% by mass, still more preferably 2 To 7.5 mass%, most preferably 2 to 6 mass%. When the PPO triacylglycerol content in all triacylglycerol exists in the said range, the bubble property of butter cream and the solubility in a mouth become favorable.

In addition, in the present invention, P means palmitic acid residue and O means oleic acid residue. Therefore, in the present invention, PPO triacylglycerol refers to triacylglycerol in which the 1, 2 position is the palmitic acid residue, the 3 position is the oleic acid residue, or the fatty acid residue configuring the triacylglycerol. It means a triacylglycerol in which position 1 is an oleic acid residue and positions 2 and 3 are palmitic acid residues. Thereafter, PPO triacylglycerol may be described as PPO.

(P2O triacylglycerol content)

In the fat or oil composition of the present invention, the P 2 O triacylglycerol content in the total triacylglycerol is preferably 40 mass% or less, more preferably 3 to 35 mass%, still more preferably 3 to 20 mass%, Most preferably, it is 4-10 mass%.

In addition, in this invention, P2O triacylglycerol means triacylglycerol whose two of the fatty acid residues which comprise a triacylglycerol are palmitic acid residues, and one of the fatty acid residues which comprise is an oleic acid residue. Thereafter, P2O triacylglycerol may be described as P2O.

(Ratio of PPO content to POP content)

In the fat or oil composition of the present invention, the ratio of PPO triacylglycerol content (PPO triacylglycerol content / POP triacylglycerol content) to POP triacylglycerol content in total triacylglycerol is preferably 0.2 or more, more preferably. Preferably it is 0.2-3.0, More preferably, it is 1.2-2.5, Most preferably, it is 1.5-2.3.

In addition, in this invention, POP triacylglycerol means triacylglycerol whose 1, 3 positions are palmitic acid residues, and 2 positions are oleic acid residues of the fatty acid residue which comprises triacylglycerol. Thereafter, POP triacylglycerol may be described as POP.

(Saturated fatty acids with 14 or less carbon atoms)

The fat or oil composition of the present invention preferably contains saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids. In the fat or oil composition of the present invention, the saturated fatty acid content having 14 or less carbon atoms in the total constituent fatty acids is preferably 3 to 48 mass%, more preferably 5 to 40 mass%, still more preferably 5 to 35 mass%. Most preferably, it is 15-35 mass%.

(Unsaturated fatty acid)

Moreover, it is preferable that the fats and oils composition of this invention contains unsaturated fatty acid (preferably C16-C20 unsaturated fatty acid) in all the constituent fatty acids. In the fat or oil composition of the present invention, the unsaturated fatty acid content in the total constituent fatty acids is preferably 15 mass% or more, more preferably 15 to 65 mass%, still more preferably 25 to 55 mass%, most preferably Is 30-53 mass%.

(Trans fatty acid)

It is preferable that the oil-fat composition of this invention does not contain trans fatty acid substantially in all the constituent fatty acids. In the fat or oil composition of the present invention, the trans fatty acid content in the total constituent fatty acids is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, most preferably 1 It is mass% or less. Since the oil-fat composition of this invention can be manufactured even if it does not use the partial hydrogenated oil containing a large amount of trans fatty acid, it can be set as it does not contain a trans fatty acid substantially in all the constituent fatty acids.

(The fats and oils used for manufacture of a holding composition)

The fats and oils used in the production of the fat or oil composition of the present invention are not particularly limited as long as the conditions (a) to (d) and the fatty acid content are satisfied. , Corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, palm oil, cacao butter, fats and oils, mixed oils of these fats or oils Processed fats and oils (ester exchange oil, fractionation oil, hydrogenated oil, etc.) etc. can be used. Preferred examples of the fats and oils used in the preparation of the fats and oils composition of the present invention include the following C44 to C48 TAG-containing fats and oils, fats and oils A, following liquid oil, palm fractionation oil (melting point in palm, palm olein, palm super olein, etc.), palm And transesterified oil of fractionated oil (such as transole oil of palm olein).

(Keep containing C44 to C48 TAG)

It is preferable that the oil-fat composition of this invention mix | blends C44-C48 TAG containing fats and oils in an oil phase. In this invention, C44-C48 TAG containing fats and oils are fats and oils whose total content of C44-C48TAG in all triacylglycerol is 30-60 mass%, and the total content of M2L triacylglycerol and ML2 triacylglycerol is 40 mass% or less. Fat containing C44 to C48 TAG can be used as a source of C44 to C48 TAG.

In the oil-fat composition of this invention, the compounding quantity of C44-C48 TAG containing fats and oils in an oil phase becomes like this. Preferably it is 20-100 mass%, More preferably, it is 30-100 mass%, More preferably, it is 55-100 mass% And, most preferably, it is 75-98 mass%.

In the C44 to C48 TAG-containing fat and oil used in the present invention, the C44 to C48 TAG content in the total triacylglycerol is 30 to 60 mass%, preferably 35 to 55 mass%, more preferably 38 to 53 mass% Most preferably, it is 40-50 mass%.

Moreover, in the C44-C48 TAG containing fats and oils used by this invention, the total content of M2L triacylglycerol and ML2 triacylglycerol in all triacylglycerols is 40 mass% or less, Preferably it is 5-40 mass%, More Preferably it is 10-35 mass%, Most preferably, it is 17-28 mass%.

In the C44 to C48 TAG-containing fats and oils used in the present invention, the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 40% by mass. More preferably, it is 5-30 mass%, Most preferably, it is 7-18 mass%.

Further, in the C44 to C48 TAG-containing fats and oils used in the present invention, the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in the total constituent fatty acids is preferably less than 50 mass%, more preferably. Preferably it is 5-45 mass%, More preferably, it is 20-40 mass%. Most preferably, it is 25-35 mass%.

Moreover, in the C44-C48 TAG containing fats and oils used by this invention, the saturated fatty acid content of C20-24 in all the constituent fatty acids becomes like this. Preferably it is 5 mass% or less, More preferably, it is 3 mass% or less, More preferably, Is 2 mass% or less, Most preferably, it is 1 mass% or less.

In addition, in the C44 to C48 TAG-containing fats and oils used in the present invention, the content of unsaturated fatty acids (preferably C16 to C20 unsaturated fatty acids) in the total constituent fatty acids is preferably 25 to 50% by mass, more preferably 30 To 45 mass%, most preferably 31 to 42 mass%.

C44-C48 TAG containing fats and oils used by this invention are fats and oils which do not have fluidity at 5 degreeC.

As a preferable example of C44-C48 TAG containing fats and oils used by this invention, the transesterified oil of lauric-based fats and oils and palm oils is mentioned. In the present invention, the laurin-based fat or oil is a fat or oil containing 40% by mass or more of laurin in all the constituent fatty acids. Specific examples of lauric-based fats and oils include palm kernel oil, palm oil, mixed oils thereof, and processed fats and oils (such as transesterified oils, fractionated oils and hydrogenated oils) of these fats and oils. In the present invention, palm oil or fat is palm oil itself or processed oil and fat of palm oil (ester exchange oil, fractionation oil, hydrogenated oil and the like). Palm oil, palm olein, palm stearin, etc. are mentioned as a specific example of palm oil fat. As transesterified oil of lauric-based fat and palm-based fats and oils used by this invention, transesterified oil of palm kernel oil and palm oil is preferable.

In the transesterified oil of lauric-based fat and palm-based fats and oils used in the present invention, the blending ratio of lauric-based fats and palm-based fats and oils is a mass ratio of lauric-based fats and palms-fats, preferably 30:70 to 60:40. , More preferably, it is 35: 65-50: 50, Most preferably, it is 35: 65-45: 55.

There is no restriction | limiting in particular as a transesterification reaction for producing the transesterified oil of the lauric-fat and palm-based fats and oils used by this invention, non-selective transesterification (random transesterification) which is a low transposition selectivity, and regioselectivity Any of the selective transesterifications (position specific transesterifications), which are high transesterification reactions, may be used, but non-selective transesterifications are preferred. In addition, there is no restriction | limiting in particular as a method of transesterification for manufacturing the transesterified oil of the lauric-fat and palm-based fats and oils used by this invention, Although any of chemical transesterification and enzymatic transesterification may be sufficient, it is chemical transesterification It is preferable. In addition, chemical transesterification is performed using chemical catalysts, such as sodium methylate, as a catalyst, and reaction becomes non-selective transesterification with low position selectivity.

The chemical transesterification is, for example, according to a conventional method, after sufficiently drying the raw material fat and oil, adding 0.1 to 1 mass% of the catalyst with respect to the raw material fat, and then reacting with stirring at 80 to 120 ° C. under reduced pressure for 0.5 to 1 hour. Can be done. After completion | finish of a transesterification reaction, after wash | cleaning a catalyst with water washing, the decolorization and deodorization process performed in the normal process of refine | purifying cooking oil can be performed.

(Maintenance A)

It is preferable that the following fats and oils A are mix | blended with the oil-fat composition of this invention in an oil phase. In the present invention, the fat or oil A is a saturated fatty acid having a total content of M2L triacylglycerol and ML2 triacylglycerol in all triacylglycerols of 45 mass% or more and 14 or less carbon atoms in the total constituent fatty acids (preferably saturated fatty acids having 8 to 14 carbon atoms). (A) content is 20-60 mass%, the saturated fatty acid content of C16-C18 in all the constituent fatty acids is 40-80 mass%, and is fats and oils obtained by transesterification.

In the oil-fat composition of this invention, the compounding quantity of the fats-and-oils A in an oil phase becomes like this. Preferably it is 0.5-16 mass%, More preferably, it is 1-15 mass%, More preferably, it is 2-12 mass%, Most preferably Preferably it is 2-10 mass%. If the compounding quantity of the fats and oils A in an oil phase exists in the said range, the foamability of butter cream will become more favorable.

In the fats and oils A used by this invention, the total content of M2L triacylglycerol and ML2 triacylglycerol in all triacylglycerols is 45 mass% or more, Preferably it is 45-80 mass%, More preferably, it is 45-65 mass %, Most preferably, it is 50-60 mass%.

In the fat or oil A used in the present invention, the saturated fatty acid having a carbon number of 14 or less (preferably a saturated fatty acid having 8 to 14 carbon atoms) in the total constituent fatty acids is 20 to 60 mass%, preferably 23 to 45 mass% More preferably, it is 25-40 mass%, Most preferably, it is 28-38 mass%.

In the fat or oil A used in the present invention, the saturated fatty acid content of 16 to 18 carbon atoms in the total constituent fatty acids is 40 to 80 mass%, preferably 50 to 75 mass%, more preferably 55 to 70 mass% Most preferably, it is 60-70 mass%.

In the fat or oil A used in the present invention, the saturated fatty acid content of 20 to 24 carbon atoms in the total constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 2% by mass or less, Most preferably, it is 1 mass% or less.

Moreover, in the fats and oils A used by this invention, the content of the unsaturated fatty acid (preferably C16-20 unsaturated fatty acid) in all the constituent fatty acids is 15 mass% or less, Preferably it is 10 mass% or less, More preferably, 5 It is mass% or less, Most preferably, it is 3 mass% or less.

The fats and oils A used by this invention are fats and oils which do not have fluidity at 5 degreeC.

As a preferable example of the fats and oils A used by this invention, the fats and oils obtained by transesterifying the mixed oil of lauric fats and palm oils, and then hydrogenating (preferably complete hydrogenation) until iodine becomes 10 or less are carried out. Can be illustrated. In addition, the fats and oils obtained by carrying out hydrogenation (preferably complete hydrogenation) are respectively performed separately, so that lauric fats and palm oils may be 10 or less, and the fats and oils obtained by transesterifying these mixed oils can be illustrated. . Moreover, the fats and oils obtained by transesterifying the mixed oil of the lauric fats or oils whose iodine is 10 or less and the palm fats and oils which are iodine 20 or less can be illustrated. As a combination of the lauric-based fats and palms fats and oils which are the raw material fats and oils of the fats and oils A used by this invention, palm kernel, palm oil, palm kernel olein, palm stearin, palm kernel stearin, and hard stearin are preferable.

In the fats and oils A used by this invention, the compounding ratio of lauric fats and palm oils is a mass ratio of lauric fats: palm fats, Preferably it is 30: 70-70: 30, More preferably, it is 40: 60-. 60:40.

There is no restriction | limiting in particular as transesterification reaction for manufacturing the fats and oils A used by this invention, Although any of non-selective transesterification and selective transesterification may be sufficient, it is preferable that it is non-selective transesterification. In addition, there is no restriction | limiting in particular as a method of transesterification for manufacturing the fats and oils A used by this invention, Although any method of chemical transesterification and enzymatic transesterification may be sufficient, it is preferable that it is chemical transesterification. Chemical transesterification can be performed on the conditions mentioned above.

In addition, there is no restriction | limiting in particular as a method of hydrogenation for manufacturing the fats and oils A used by this invention, It can carry out by a conventional method. Hydrogenation can be performed, for example under the nickel catalyst on conditions of 0.02-0.3 Mpa of hydrogen pressures, and 160-200 degreeC.

(Liquid oil)

It is preferable that liquid oil is mix | blended with the oil-fat composition of this invention in an oil phase. Liquid oil in the present invention means a fat having fluidity at 5 ℃. Moreover, the fats and oils which have fluidity at 5 degreeC, Preferably, they have transparency at 5 degreeC.

The liquid oil used in the present invention is not particularly limited as long as it is a fat or oil having fluidity at 5 ° C.

Specific examples of the liquid oil used in the present invention include processed soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, transesterification of these fats and oils, and the like. Can be used. These liquid oils can also be used 1 type or in mixture of 2 or more types.

In the oil-fat composition of this invention, the compounding quantity of the liquid oil in an oil phase becomes like this. Preferably it is 35 mass% or less, More preferably, it is 3 to 35 mass%, More preferably, it is 5 to 30 mass%, Most preferably 10-25 mass%.

(Emulsifier)

An emulsifier can be mix | blended with the oil-fat composition of this invention. As an emulsifier used for the fats and oils composition of this invention, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerol condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride), glycerin Synthetic emulsifiers such as organic acid fatty acid esters and propylene glycol fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, etc.), lysorecithin (soybean lysorecithin, egg yolk lysorecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, and fat or oil coatings Emulsifiers which are not synthetic emulsifiers, such as these, are mentioned. These emulsifiers may be used alone or in combination of two or more thereof. One or two or more selected from sorbitan fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, and lecithin are used. It is preferable to use. In the oil-fat composition of this invention, content of an emulsifier becomes like this. Preferably it is 0.01-5 mass%, More preferably, it is 0.05-3 mass%, Most preferably, it is 0.1-2 mass%.

Especially as an emulsifier used for the oil-fat composition of this invention, it is preferable to use sorbitan oleic acid ester. In the fat or oil composition of the present invention, the content of sorbitan oleate is preferably 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, still more preferably 0.2 to 2% by mass, most preferably Is 0.2-1 mass%. When the sorbitan oleic acid ester content in the fat or oil composition is in the above range, the foamability of the butter cream becomes more favorable.

In addition, as mentioned later, these emulsifiers can also be mix | blended at the time of manufacture of butter cream.

(Blending component)

The fat or oil composition of the present invention is not particularly limited as long as it is a component to be blended with fats and oils used for butter cream, and can be blended. As a specific example, salt, salt, such as water, salt, potassium chloride, coloring agents, such as (beta) -carotene, caramel, and red yeast pigment, antioxidant, such as tocopherol, tea extract (catechin, etc.), rutin, a fragrance, etc. are mentioned, for example. have.

(Characteristics of Holding Composition)

The fat composition of the present invention is preferably a plastic fat composition imparted with plasticity.

Moreover, although the thing which has an aqueous phase and the thing which does not have an aqueous phase is mentioned as an oil-fat composition of this invention, It is preferable that it does not have an aqueous phase. In addition, in this invention, the oil-fat composition (preferably plastic oil-fat composition) which does not have an aqueous phase is shortening which consists only of an oil phase. In the present invention, the fat or oil composition having a water phase (preferably a plastic fat or oil composition) is a water-in-oil emulsion such as margarine, fat spread or oil-in-water emulsion.

The fat or oil composition of the present invention preferably has a solid paper content (SFC) of 5 to 45% at 20 ° C, 2 to 35% at 25 ° C, 0 to 30% at 30 ° C, and 0 to 20% at 35 ° C, More preferably 5 to 40% at 20 ° C, 4 to 30% at 25 ° C, 0 to 25% at 30 ° C, 0 to 15% at 35 ° C, and most preferably 10 to 35%, 25 at 20 ° C. 6 to 25% at 30 ° C, 1 to 20% at 30 ° C, and 0 to 10% at 35 ° C. Thereafter, the solid paper content may be described as SFC.

(Method for Producing a Holding Composition)

The manufacturing method of the fats and oils composition of this invention is not specifically limited, It can manufacture by well-known manufacturing conditions and manufacturing method of the fats and oils for butter cream.

Specifically, it can manufacture by mixing and melt | dissolving the component for oils to mix | blend. In addition, when providing plasticity, it can manufacture by mixing and melt | dissolving the component for oil to mix | blend as an oil phase, after mixing and emulsifying the water phase manufactured as needed, and cooling and crystallizing. The cooling condition is preferably -0.5 DEG C / min or more, more preferably -5 DEG C / min or more. At this time, the rapid cooling is more preferable than the slow cooling. Moreover, it is preferable to sterilize after manufacture of an oil phase or after mixed emulsification. As a sterilization method, the batch type in a tank, the continuous type using a plate type heat exchanger, and a scraping-type heat exchanger can be mentioned.

As an apparatus to cool, a margarine manufacturer, a plate type heat exchanger, etc., such as a closed type continuous tube cooler, for example, a vortexer, a combinator, a perfector, and an onlator, are mentioned. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a complex is also mentioned.

(Use of Maintenance Composition)

The oil-fat composition of this invention can be used suitably as fats and oils for butter creams, such as a peeling cream, a sand cream, and a topping cream.

When the fat or oil composition of the present invention is used as a fat or oil for butter cream, the foamability of the butter cream and the solubility in the mouth become good.

In addition, each triacylglycerol content in fats and oils can be measured according to the gas chromatograph method (for example, it can be measured according to JAOCS, vol. 70, No. 11, 1111-1114 (1993)), and silver ion column-HPLC method ( For example, it can be measured according to J. High Resol. Chromatogr., 18, 105-107 (1995)). In addition, each fatty acid content in fats and oils can be measured by the gas chromatograph method (for example, it can measure according to AOCS Ce1f-96). In addition, SFC of fats and oils can be measured according to "2.2.9-2003 solid-paper content (NMR method)" of the Japan Petrochemical Society which is a division method, "Standard oil-fat analysis test method." In addition, the iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wis-cyclohexane method)" of the Japan Petrochemicals Corporation which is a division method, "Standard oil-fat analysis test method."

In addition, in this invention, content in all the constituent fatty acids is a ratio with respect to the fatty acid whole quantity which comprises the fats and oils (triacylglycerol) contained in an oil-fat composition. In addition, in this invention, SFC is SFC of the fats and oils contained in an oil-fat composition.

(Butter Cream)

The butter cream of this invention was manufactured using the oil-fat composition of this invention, It is characterized by the above-mentioned.

In the present invention, butter cream is obtained by adding a netting component such as sugar to a fat or oil composition to bubble, or by adding a netting component such as sugar to a bubble of the fat or oil composition. In addition, the butter cream of this invention also includes the thing before the bubble which added the netting component, such as sugar, to an oil-fat composition.

The butter cream of the present invention is prepared by blending the emulsifier in the preparation of buttercream using the fat or oil composition of the present invention which does not contain the emulsifier or the fat or oil composition of the present invention in which the content of the emulsifier is outside the above preferred range. It includes one. When mix | blending an emulsifier at the time of manufacture of butter cream, the compounding quantity of an emulsifier can mix | blend the quantity equivalent to the range described in the part of the said oil-fat composition. In addition, the emulsifier to be used can use the emulsifier described in the part of the said oil-fat composition.

In the butter cream of the present invention, the blending amount of the oil or fat composition of the present invention is preferably 10 to 55% by mass, more preferably 15 to 50% by mass, most preferably 23 to 45% by mass.

Butter cream of this invention, Preferably, it contains a taste component. The netting component used for the buttercream of the present invention is not particularly limited as long as it is a netting component used for buttercream. Examples of the net ingredients used in the butter cream of the present invention include glucose, maltose, sucrose (sugar), lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, milk paste, Sugars (sugar, sugar alcohol) such as starch syrup, isomerized liquid sugar, cheese, fresh cream, synthetic cream, yogurt, condensed milk, whole milk powder, dairy powders such as skim milk powder, skim condensed milk, milk, concentrated milk, cacao mass, cocoa powder, chocolate, etc. Eggs such as cacao products, egg yolks, powdered yolks, pulp jams, fruit juices, nuts and the like.

In the butter cream of the present invention, the blending amount of the netting component is preferably 40 to 85 mass%, more preferably 45 to 80 mass%, and most preferably 50 to 75 mass%.

It is preferable to use the said saccharide (sugar, sugar alcohol) as a taste component used for the butter cream of this invention. The shape of the sugar is not particularly limited, and any of solid sugars and liquid sugars (liquid sugars) may be used, but it is more preferable to use liquid sugars. When liquid sugar is used, the solubility in the mouth of buttercream becomes more favorable. Brix of liquid sugar becomes like this. Preferably it is 60-80, More preferably, it is 65-75, Most preferably, it is 70-75.

In the butter cream of the present invention, the blending amount of the saccharide is preferably 10 to 85 mass%, more preferably 30 to 75 mass%, and most preferably 50 to 75 mass%.

It is preferable to use the oil-in-water emulsion containing the said saccharide as a refiner component used for the butter cream of this invention. More preferably, the oil-in-water emulsion further contains starch. When the oil-in-water emulsion is used, the solubility of the butter cream in the mouth becomes better.

In the butter cream of the present invention, the blending amount of the oil-in-water emulsion containing the saccharide is preferably 5 to 75% by mass, more preferably 10 to 55% by mass, most preferably 15 to 45% by mass. to be.

In addition to the fat or oil composition, the netting component, and the emulsifier of the present invention, the butter cream of the present invention can be blended without particular limitation as long as it is blended with the butter cream. In addition, these compounding quantities can also be mix | blended without a restriction | limiting in particular in the range normally mix | blended with butter cream.

The butter cream of this invention can be manufactured by well-known manufacturing conditions and a manufacturing method except using the oil-fat composition of this invention.

The butter cream of the present invention has a specific gravity of preferably less than 0.79, more preferably less than 0.72, and most preferably less than 0.65.

The butter cream of this invention can be used as a peeling rim, a sandcream, a topping cream, etc.

The butter cream of the present invention has good foamability and solubility in the mouth. In particular, the butter cream of the present invention is excellent in foamability even when an aqueous component such as liquid sugar is used.

(food)

The foodstuff of this invention was manufactured using the buttercream of this invention, It is characterized by the above-mentioned.

The foodstuff of this invention combines the buttercream of this invention, confectionery, bread, etc.

The foodstuff of the present invention is not particularly limited as long as the buttercream of the present invention is brought into contact with a cookie, a bread, or the like. Examples of the foodstuff of the present invention include sandwiching, injecting, topping, coating, and the like.

As a specific example of the confectionery and bread which are combined with the buttercream of this invention, biscuits, cookies, a cracker, biscuits, a pretzel, a cut bread, baked goods, such as sauerkraut, langue de chat, macaroon, butter cakes (pound cakes, Fruit cakes, Madeleine, Baumkuchen, Castella, etc., Sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), Shoo confectionery, fermented confectionery, pies, waffle cured confectionery, confectionery, France Bread, styrene, pantone, brioche, donut, danish, croissant and the like.

Example

Next, an Example and a comparative example demonstrate this invention in detail. However, the present invention is not limited to these Examples at all.

<Measurement method>

The measurement of each fatty acid content in the oil-fat composition shown below, the SFC of an oil-fat composition, and each triacylglycerol content in an oil-fat composition was measured with the following method.

Each fatty acid content in the fat or oil composition was measured by a gas chromatograph method (based on AOCS Ce1f-96).

The SFC of an oil-fat composition was measured according to "2.2.9-2003 solid-paper content (NMR method)" of the Japan Petrochemical Society which is a division method, "Standard oil-fat analysis test method."

Each triacylglycerol content in the oil or fat composition was determined by gas chromatograph method (according to JAOCS, vol. 70, No. 11, 1111-1114 (1993)) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (according to 1995)).

The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (wiji-cyclohexane method)" of the Japan Petrochemical Society, Inc. which is a corporation.

<Production of C44 to C48 TAG-Containing Oils>

After fully mixing the mixed oil which mixed 40 mass parts of palm kernel oil (Nisshin Oilio group make), and 60 mass parts of palm oil (Nissin Oilrio group make), it fully dried by heating to 120 degreeC under reduced pressure, Mass% sodium methylate was added and the transesterification reaction was performed at 110 degreeC, stirring for 0.5 hour, under reduced pressure. After completion of the reaction, the sodium methylate was washed off with water, decolorized and deodorized according to a conventional method for purifying, and the fat and oil containing C44 to C48 TAG (45.9 mass% of C44 to 48TAG content, 22.2 mass% of M2L + ML2 content and SU2 +). 12.7 mass% of U3 content, 29.6 mass% of saturated fatty acids having 14 or less carbon atoms, 0.3 mass% of saturated fatty acids having 20 to 24 carbon atoms, and 36.6 mass% of unsaturated fatty acids).

<Production of Maintenance A>

After drying the mixed oil which mixed 50 mass parts of palm stearin (made by Nisshin Oilio group), and 50 mass parts of palm kernel olein (made by Nisshin Oilio group), it fully dried by heating to 120 degreeC under reduced pressure, 0.1 mass% of sodium methylate was added, and transesterification was performed while stirring at 110 degreeC for 0.5 hour, under reduced pressure. After completion | finish of reaction, after wash | cleaning and removing a sodium methylate and decolorizing, hydrogenation was performed at 160-200 degreeC using the nickel catalyst, and the iodine number was adjusted to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or lower, the nickel catalyst was removed by filtration, decolorized and deodorized, and fats and oils A (M 2 L + ML 2 content 54.7 mass% and saturated fatty acid having 14 or less carbon atoms) was confirmed. 33.1 mass% in content, 65.1 mass% of saturated fatty acids having 16 to 18 carbon atoms, 0.4 mass% of saturated fatty acids having 20 to 24 carbon atoms, 1.4 mass% of unsaturated fatty acids and 0.1 iodine were obtained.

<Other raw materials>

(Production of ester exchange oil 1)

Palm olein (iodine 56), which is a soft part obtained by fractionating palm oil (product of Nisshin Oilio Group), was sufficiently dried by heating to 120 ° C under reduced pressure, and then 0.1% by mass of sodium methylate was added thereto. The transesterification reaction was performed at 110 degreeC under reduced pressure, stirring for 0.5 hour. After completion of the reaction, sodium methylate was washed with water, decolorized and deodorized in accordance with a conventional method for purifying to obtain transesterified oil 1 (transesterified oil of palm olein, iodine 56).

(Preparation of fractionation oil 1)

The fractionated oil 1 (palm olein, iodine number 56) of the soft part was obtained by fractionating palm oil (made by Nisshin Oilio group).

(Preparation of fractionation oil 2)

Fractionation oil 1 was fractionated further, and the fractionation oil 2 of a hard part (melting point in palm, iodine number 45) was obtained.

(Manufacture of fractionating oil 3)

Fraction oil 1 was fractionated further to obtain palm superolein (iodine number 65) in the soft portion. 35 mass parts fractionation oil 1 and 65 mass parts palm superolein were mixed, and fractionation oil 3 (palm super olein and iodine value 60) was obtained.

(Raw materials)

Rapeseed oil (made by Nisshin Oillio Group, having fluidity and transparency at 5 ° C)

Soybean oil (manufactured by Nisshin Oilio Group, Ltd., having fluidity and transparency at 5 ° C)

Palm oil (Nisshin Oilio Group Kabuki Shikisha manufacture)

(Emulsifier)

Emulsifier 1: sorbitan fatty acid ester (trade name: Poem O-80V, manufactured by Rikenvitamin Kabukishiisha, component fatty acid: oleic acid)

Emulsifier 2: Glycerin fatty acid ester (distilled monoglyceride) (brand name: Emalji-MU, Rikenvitamin Co., Ltd. make, constituent fatty acid: linoleic acid)

Emulsifier 3: Glycerin fatty acid ester (distilled monoglyceride) (brand name: Emalji-P-100, Rikenvitamin Corporation, make fatty acid: palmitic acid, stearic acid)

Emulsifier 4: Glycerin fatty acid ester (distilled monoglyceride) (trade name: Emalji-HRO, Rikenvitamin Co., Ltd. make, constituent fatty acid: oleic acid)

Emulsifier 5: Sucrose fatty acid ester (brand name: Ryto sugar ester S-170, Mitsubishi Chemical Co., Ltd. make, constituent fatty acid: stearic acid)

Emulsifier 6: Sucrose fatty acid ester (trade name: Ryto sugar ester ER-290, manufactured by Mitsubishi Chemical Industries, Ltd., constituent fatty acids: erucic acid)

Emulsifier 7: polyglycerol fatty acid ester (diglycerin fatty acid ester) (brand name: Sunsoft Q-18D, Daiyo Chemical Co., Ltd. make, constituent fatty acid: stearic acid)

Emulsifier 8: Propylene Glycol Fatty Acid Ester (trade name: Rikenmal PS-100, manufactured by Rikenvitamin Co., Ltd., component fatty acid: stearic acid)

Emulsifier 9: Lecithin (trade name: Lecithin DX, manufactured by Nissin Oilio Group, Ltd.)

(Antioxidant)

Tocopherol (trade name: Tocopherol 80, manufactured by Nisshin Oilio Group, Ltd.)

<Evaluation of Butter Cream>

The oil-fat composition of Examples 1-8 and the oil-fat composition of Comparative Examples 1-5 were obtained by melt-mixing the raw material of the compound of Tables 1-3, and quenching and plasticizing using an onlator.

190 g of each fat-and-oil composition of 20 degreeC of temperature was stirred for 20 second in high speed mode using the vertical mixer (brand name: N-50, the Hobart Japan Corporation). After stirring, 160 g of starch syrup (brand name: enzyme starch syrup, Nippon Shokuhinkako Co., Ltd. make, Brix70) was added, and it stirred for 10 second in the high speed mode of a vertical mixer. 100 g of milk paste (Brix70, skimmed condensed milk, 75 mass% starch syrup) and 50 g of isoflavone (trade name Fujifract H-100, Nippon Shokuhinkako Co., Ltd., Brix70) were added to each of the obtained mixtures. Each buttercream was obtained by stirring for 10 seconds in the low speed mode of the mixer and 20 seconds in the high speed mode, followed by further 300 seconds in the high speed mode of the vertical mixer. The specific gravity of each buttercream immediately after manufacture was measured, and the foamability of each buttercream was evaluated by the following reference | standard (the lower the specific value, the higher the bubbleability of buttercream is shown). Moreover, the solubility in the mouth of each buttercream was evaluated by testing each buttercream immediately after manufacture. Evaluation of foamability and solubility in a mouth made 3 or more points favorable. The evaluation results are shown in Tables 1-3.

<Evaluation criteria of bubble>

5 points: Specific gravity less than 0.65

4 points | pieces: specific gravity 0.65 or more and less than 0.72

3 points | pieces: specific gravity 0.72 or more and less than 0.79

2 points | pieces: specific gravity 0.79 or more and less than 0.86

1 point: Specific gravity above 0.86

Evaluation Criteria for Solubility in the Mouth

5 points | pieces: The solubility in a mouth is remarkably favorable, and a taste is strong.

4 points | pieces: Solubility in a mouth is favorable, and a taste is sensed.

3 points | pieces: Solubility in a mouth is favorable, and taste is slightly felt.

2 points | pieces: It is the solubility defect in a mouth, and feels a little taste.

1 point: It is a poor solubility in a mouth, and it is hard to feel a taste.

As can be seen from Tables 1 and 2, the butter cream using the fat or oil compositions of Examples 1 to 8 had good foamability and solubility in the mouth.

In addition, as can be seen from Table 3, the butter cream using the fat or oil compositions of Comparative Examples 1 to 5 did not have good foamability or solubility in the mouth.

Claims (9)

The conditions of the following (a) to (d):
(a) 14 mass% or more of C44-C48 triacylglycerol (triacylglycerol whose total carbon number of constituent fatty acid residues is 44-48) in all the triacylglycerols
(b) SU2 triacylglycerol in all triacylglycerols (one of the constituent fatty acid residues is a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituent fatty acid residues are triacylglycerols having an unsaturated fatty acid residue of 18 carbon atoms) and U3 tree The total content of acylglycerol (triacylglycerol in which all three of the constituent fatty acid residues are C18 unsaturated fatty acid residues) is 40% by mass or less
(c) M2L triacylglycerols in all triacylglycerols (triacylglycerols wherein two of the constituent fatty acid residues are saturated fatty acid residues having 14 or less carbon atoms, and one of the constituting fatty acid residues are saturated fatty acid residues having 16 or more carbon atoms) and ML2 triacyl The total content of glycerol (triacylglycerol in which one of the constituent fatty acid residues is a saturated fatty acid residue having 14 or less carbon atoms and the two of the constituent fatty acid residues is a saturated fatty acid residue having 16 or more carbon atoms) is 40 mass% or less.
(d) PPO triacylglycerol in all triacylglycerols (triacylglycerol having 1 and 2 positions of constituent fatty acid residues and palmitic acid residues, and 3 positions of oleic acid residues) or 1 position of constituting fatty acid residues of oleic acid residues , Triacylglycerol having 2, 3 position is palmitic acid residue) 8.5 mass% or less
Fats and oils to satisfy the condition. The fat or oil according to claim 1 in the oil phase:
Oil or fat A: The total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45 mass% or more, the saturated fatty acid content of 14 or less carbon atoms in the total constituent fatty acids is 20 to 60 mass%, and the carbon number in the total constituent fatty acids 16 The fats and oils obtained by the transesterification of the saturated fatty acid content of 18-18 are 40-80 mass%, and
The oil-fat composition in which 0.5-16 mass% is mix | blended. The fat or oil composition according to claim 1 or 2, wherein liquid oil is blended at 35 mass% or less in the oil phase. The fat or oil composition according to any one of claims 1 to 3, which contains an emulsifier. The fat or oil composition according to claim 4, wherein the emulsifier comprises sorbitanoleic acid ester. The fat or oil composition according to any one of claims 1 to 5, wherein the fat or oil composition is used for butter cream. Butter cream manufactured using the fats and oils composition of any one of Claims 1-6. 8. The butter cream according to claim 7, wherein the butter cream is sand cream, peel link cream or topping cream. Food manufactured using the butter cream of Claim 7 or 8.