JP2016019516A - Oil and fat composition, foamable oil-in-water emulsified oil and fat composition and whipped cream using the same - Google Patents
Oil and fat composition, foamable oil-in-water emulsified oil and fat composition and whipped cream using the same Download PDFInfo
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Abstract
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本発明は、起泡状態とすることによってホイップドクリームとして使用される油脂組成物とそれを用いた起泡性水中油型乳化油脂組成物およびホイップドクリームに関する。 TECHNICAL FIELD The present invention relates to an oil / fat composition used as a whipped cream by being in a foamed state, a foamable oil-in-water emulsified oil / fat composition using the same, and a whipped cream.
従来より、ナッペ、サンド、トッピング等の食品の各種用途にホイップドクリームが使用されている。ホイップドクリームには、使用用途に応じて、ホイップ後やナッペや注入等の二次加工後に経時的にクリームが硬くなっていく現象（シマリ）や、反対にクリームが軟らかくなっていく現象（モドリ）が調整された硬さ特性が要求される。 Conventionally, whipped cream has been used in various food applications such as nappe, sand, and toppings. Depending on the application, whipped cream has a phenomenon in which the cream becomes harder over time after secondary processing such as whipping or nappe or infusion (simari), or on the contrary, a phenomenon in which the cream becomes softer (modly) ) Is required to have adjusted hardness characteristics.
特に、多くのクリームをナッペまたは注入するロールケーキ等のサンド用途で使用する場合には、ホイップ後のクリームがナッペまたは注入しやすい程度に硬さが調整されていることだけでなく、切断の際にロールケーキが潰れることなく、クリームがカッターや包丁等に付着しない程度の硬さであることが求められる。また、これらの塗り易さや切断し易さといった作業性に加えて、冷蔵保管中にはクリームの硬さが変化しにくいことが望まれている。 In particular, when using many creams for napping or injecting rolls such as roll cakes, not only is the whipped cream adjusted to a level that makes it easy to inject or pour, but also when cutting. In addition, the roll cake is not crushed, and the cream is required to have a hardness that does not adhere to a cutter or a knife. In addition to workability such as ease of application and ease of cutting, it is desired that the hardness of the cream hardly changes during refrigerated storage.
そこで、これまでにも、ラウリン系油脂や液状油脂等の油脂成分を種々の組み合わせで配合することによって、所望の特性を備えた油脂組成物が提案されている。例えば、近年の消費者の健康志向を踏まえてトランス脂肪酸の循環器系へ及ぼす悪影響を懸念し、トランス脂肪酸の含有量を低減もしくは実質的に含まない組成としつつ、乳化安定性やホイップ性、ホイップ後のクリームの物性が良好な水中油型乳化物、油脂組成物が提案されている（特許文献１〜３）。また、油脂分の割合を抑えつつ、ホイップ後のクリームのシマリを抑制し、クリームの粘度上昇（ボテ）耐性や生産性に優れた起泡性水中油型乳化物が提案されている（特許文献４）。 Therefore, oil compositions having desired characteristics have been proposed so far by blending fat components such as lauric fats and liquid fats in various combinations. For example, considering the adverse effects of trans fatty acids on the circulatory system in light of the consumer's health consciousness in recent years, emulsification stability, whipability, whip whilst having a composition that reduces or does not substantially contain trans fatty acids. Oil-in-water emulsions and oil / fat compositions with good physical properties of the subsequent cream have been proposed (Patent Documents 1 to 3). In addition, a foamable oil-in-water emulsion that suppresses the scumming of the cream after whipping and suppresses the increase in viscosity (bottom) of the cream and is excellent in productivity has been proposed (patent document) 4).
さらに、流通時の温度条件や温度変化による影響を抑制する観点（特許文献５、特許文献６）や、油脂固化剤の添加により硬さを自在に調整する観点（特許文献７）からのアプローチも提案されている。 Furthermore, there are approaches from the viewpoints of suppressing the influence of temperature conditions and temperature changes during distribution (Patent Documents 5 and 6) and the viewpoint of freely adjusting the hardness by adding an oil solidifying agent (Patent Document 7). Proposed.
そして、ホイップ開始時の温度条件の変化があってもホイップ時間や含気率などが変化しにくいものとする観点からも、ホイップドクリーム用起泡性水中油型乳化油脂組成物が提案されている（特許文献８）。 And from the viewpoint of making the whipping time, the air content, etc. hardly change even if there is a change in temperature conditions at the start of whipping, a foamable oil-in-water emulsified oil / fat composition for whipped cream has been proposed. (Patent Document 8).
しかしながら、従来の油脂組成物では、ホイップ後のクリームのシマリを抑制することに主眼を置いて硬化処理やエステル交換処理がされたラウリン系油脂が用いられていたが、ホイップ後から短時間のうちに硬さ変化（シマリ）を得るといったアプローチはなされていなかった。そのため、ホイップ後のクリームの硬さが十分ではなく、特にロールケーキ等のサンド用に用いた場合、切断の際にロールケーキが潰れてしまったり、クリームがカッターや包丁等に付着して切断しにくい傾向にあった。また、冷蔵保管中にシマリの傾向が現れ、口当たりが低下したり、特に、液状油脂と組み合わせた場合には、モドリの傾向が現れ、保形性が低下してしまう等の問題点が懸念されていた。 However, in conventional oil and fat compositions, lauric fats and oils that have been subjected to hardening treatment or transesterification treatment with the primary aim of suppressing the simminess of the cream after whipping have been used. No approach has been made to obtain a change in hardness. Therefore, the hardness of the cream after whipping is not sufficient, especially when it is used for sand such as roll cake, the roll cake may be crushed at the time of cutting, or the cream adheres to the cutter or knife and cuts. It tended to be difficult. In addition, there is a concern that problems such as a tendency of scumming during refrigerated storage and a decrease in mouthfeel, especially when combined with liquid oils and fats, a tendency of modding and a decrease in shape retention, etc. It was.
このため、これまでの様々な改良の試みにもかかわらず、依然として、ホイップドクリームとした際に良好な硬さ特性を有する油脂組成物が求められていた。 For this reason, in spite of various attempts for improvement so far, there has been a demand for an oil and fat composition having good hardness characteristics when made into a whipped cream.
本発明は、以上のとおりの事情に鑑みてなされたものであり、ホイップ後から塗り易さや切断し易さ等の作業性が良好である硬さに短時間で変化するとともに、その後、冷蔵保管中には硬さが変化しにくいホイップドクリームとして使用される油脂組成物とそれを用いた起泡性水中油型乳化油脂組成物およびホイップドクリームを提供することを課題としている。 The present invention has been made in view of the circumstances as described above, and after a whipping, the workability such as ease of coating and ease of cutting is changed in a short time to hardness with good workability, and then refrigerated storage It is an object of the present invention to provide an oil / fat composition used as a whipped cream whose hardness does not easily change, a foamable oil-in-water emulsified oil / fat composition and a whipped cream using the same.
本発明者らは、上記の課題を解決するために鋭意検討した結果、ラウリン系油脂としてエステル交換処理も硬化処理もされていないものを配合し、油脂組成物中における全構成脂肪酸中のオレイン酸含有量およびＳＦＣに着目して油脂の種類やその組み合わせを精査することによって、ホイップドクリームのシマリ・モドリを調整することが可能となることを見出し、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 blended a lauric oil and fat that has not been transesterified or cured, and oleic acid in all fatty acids in the oil and fat composition. By carefully examining the types and combinations of fats and oils, paying attention to the content and SFC, it has been found that it is possible to adjust the squirrel and modri of the whipped cream, and the present invention has been completed.
すなわち、本発明の油脂組成物は、全構成脂肪酸中のオレイン酸含有量が５〜２０質量％であるエステル交換処理も硬化処理もされていないラウリン系油脂と液状油脂を含有する油脂組成物であって、油脂組成物中における全構成脂肪酸中のオレイン酸含有量が２１〜３０質量％であり、５℃のＳＦＣと１５℃のＳＦＣとの差が１０〜３０％であることを特徴としている。 That is, the oil / fat composition of the present invention is an oil / fat composition containing lauric oil / fat and liquid oil / fat, in which the oleic acid content in the total constituent fatty acids is 5 to 20% by mass and not subjected to transesterification or curing. The oleic acid content in all the constituent fatty acids in the oil and fat composition is 21 to 30% by mass, and the difference between the SFC at 5 ° C. and the SFC at 15 ° C. is 10 to 30%. .
この油脂組成物は、前記ラウリン系油脂の含有量が３５〜５０質量％であり、液状油脂の含有量が１０〜２５質量％であることが好ましい。 In this oil and fat composition, the content of the lauric oil and fat is preferably 35 to 50% by mass, and the content of liquid oil and fat is preferably 10 to 25% by mass.
また、この油脂組成物は、前記ラウリン系油脂と液状油脂との含有質量比（前記ラウリン系油脂／液状油脂）が１．７〜２．５であることが好ましい。 Moreover, it is preferable that this oil-fat composition is 1.7-2.5 in the content mass ratio (the said lauric oil-fat / liquid oil-fat) of the said lauric oil-fat and liquid oil-fat.
本発明の起泡性水中油型乳化油脂組成物は、前記の油脂組成物を含有することを特徴としている。 The foamable oil-in-water emulsified oil / fat composition of the present invention is characterized by containing the oil / fat composition described above.
そして、本発明のホイップドクリームは、前記の起泡性水中油型乳化油脂組成物を起泡してなることを特徴としている。 And the whipped cream of this invention is characterized by foaming the said foamable oil-in-water type emulsified oil-fat composition.
本発明によれば、ホイップ後から短時間で塗り易く、切断し易い硬さまで変化するとともに、その後、冷蔵保管中には硬さが変化しにくいホイップドクリームとして使用される油脂組成物とそれを用いた起泡性水中油型乳化油脂組成物およびホイップドクリームが得られる。 According to the present invention, an oil and fat composition used as a whipped cream that changes easily to a hardness that is easy to apply and cut easily after whipping, and that is hard to change during refrigerated storage, and a The foamable oil-in-water emulsified oil and fat composition and whipped cream used are obtained.
以下に、本発明を詳細に説明する。 The present invention is described in detail below.
＜油脂組成物＞
本発明の油脂組成物は、全構成脂肪酸中のオレイン酸含有量が５〜２０質量％であるエステル交換処理も硬化処理もされていないラウリン系油脂と液状油脂を含有する油脂組成物であって、油脂組成物中における全構成脂肪酸中のオレイン酸含有量が２１〜３０質量％であり、５℃のＳＦＣと１５℃のＳＦＣとの差が１０〜３０％であることを特徴としている。
<Oil composition>
The oil / fat composition of the present invention is an oil / fat composition containing a lauric oil / fat and a liquid oil / fat, in which the content of oleic acid in all the constituent fatty acids is 5 to 20% by mass, and which has not been transesterified or cured. The oleic acid content in all the constituent fatty acids in the oil and fat composition is 21 to 30% by mass, and the difference between the SFC at 5 ° C. and the SFC at 15 ° C. is 10 to 30%.
本発明の油脂組成物は、エステル交換処理も硬化処理もされていないラウリン系油脂（以下、「ラウリン系油脂Ａ」ともいう。）を含有する。ラウリン系油脂は、一般に、構成脂肪酸にラウリン酸、すなわち炭素数１２の飽和脂肪酸を多く含有する油脂であり、全構成脂肪酸中におけるラウリン酸の含有量が３０質量％以上、好ましくは４０〜５５質量％、より好ましくは４５〜５０質量％である。ラウリン系油脂Ａの全構成脂肪酸中におけるオレイン酸の含有量は、５〜２０質量％である。 The oil / fat composition of the present invention contains a lauric fat / oil (hereinafter also referred to as “lauric fat / oil A”) that has not been transesterified or cured. Laurinic fats and oils are generally fats and oils containing a large amount of lauric acid, that is, saturated fatty acids having 12 carbon atoms, in the constituent fatty acids, and the content of lauric acid in all the constituent fatty acids is 30% by mass or more, preferably 40 to 55% by mass. %, More preferably 45 to 50% by mass. The content of oleic acid in all the constituent fatty acids of the lauric fat A is 5 to 20% by mass.
ラウリン系油脂Ａとして、具体的には、例えば、パーム核油、ヤシ油、それらの分別油などが挙げられる。これらは１種単独で用いてもよく、２種以上を混合して用いてもよい。 Specific examples of the lauric oil A include palm kernel oil, coconut oil, and fractionated oils thereof. These may be used alone or in combination of two or more.
このように、全構成脂肪酸中のオレイン酸含有量が５〜２０質量％であるエステル交換処理も硬化処理もされていないラウリン系油脂を用いることによって、ホイップ後直ちにクリームのシマリを惹起し、切断し易い硬さを有するホイップドクリームとすることができる。 Thus, by using lauric fats and oils in which the oleic acid content in the total constituent fatty acid is 5 to 20% by mass and not subjected to transesterification or curing, the cream is crushed immediately after whipping and cut. It can be set as the whipped cream which has the hardness which is easy to do.
ラウリン系油脂Ａの全構成脂肪酸中のオレイン酸含有量が５〜２０質量％の範囲外である場合や、ラウリン系油脂Ａを含有しない油脂組成物の場合には、ホイップ後のクリームのシマリ効果が十分に得られない場合がある。また、ラウリン系油脂としてエステル交換処理や硬化処理がされたもののみを用いて、液状油脂等の他の油脂成分と組み合わせた油脂組成物の場合には、ホイップ後や二次加工後の冷蔵保管中に、モドリ傾向が現れて保形性が低下する場合がある。 In the case where the oleic acid content in the total constituent fatty acid of lauric fat A is outside the range of 5 to 20% by mass, or in the case of the fat composition not containing lauric fat A, the sizzling effect of the cream after whipping May not be sufficient. In addition, in the case of oils and fat compositions combined with other oils and fats components such as liquid oils and fats using only those that have been transesterified and cured as lauric oils and fats, refrigerated storage after whipping or secondary processing In some cases, a tendency toward mottling appears and the shape retention is reduced.
本発明の油脂組成物は、エステル交換処理も硬化処理もされていないラウリン系油脂Ａと液状油脂以外に、（１）硬化処理、エステル交換処理等がされたラウリン系油脂（以下、「ラウリン系油脂Ｂ」ともいう。）および（２）パーム油起源の油脂から選ばれる少なくとも１種を含有することが好ましい。 The oil / fat composition of the present invention comprises (1) a lauric oil / fat (hereinafter referred to as “lauric acid / fat oil”) which has been subjected to a hardening treatment, a transesterification treatment, etc. It is also preferable to contain at least one selected from fats and oils derived from palm oil.
ラウリン系油脂Ｂとして、具体的には、例えば、パーム核硬化油、パーム核分別硬化油、ヤシ硬化油などが挙げられる。これらは１種単独で用いてもよく、２種以上を混合して用いてもよい。 Specific examples of the lauric fat B include palm kernel hardened oil, palm kernel fractionated hardened oil, and palm hardened oil. These may be used alone or in combination of two or more.
パーム油起源の油脂として、例えば、パーム油の他、パーム油を硬化処理もしくは分別処理し、またはパーム油を原料に含む油脂をエステル交換処理したものが挙げられ、具体的には、例えば、パーム中融点分別油、パーム低融点分別油、エステル交換パーム油などが挙げられる。 Examples of the fats and oils derived from palm oil include those obtained by subjecting palm oil to a hardening treatment or a fractionation treatment in addition to palm oil, or transesterification of fats and oils containing palm oil as a raw material. Examples include medium melting point fractionated oil, palm low melting point fractionated oil, and transesterified palm oil.
なお、上記において硬化処理は、常法にしたがって、ニッケル触媒等の触媒を用いて油脂に水素添加することによって行うことができる。 In addition, in the above, hardening processing can be performed by hydrogenating fats and oils using catalysts, such as a nickel catalyst, in accordance with a conventional method.
エステル交換処理は、常法にしたがって、ナトリウムメチラート等の化学触媒を用いて行われる化学的エステル交換反応や、リパーゼ等を触媒として用いた酵素的エステル交換反応などによって行うことができる。 The transesterification treatment can be performed according to a conventional method by a chemical transesterification reaction performed using a chemical catalyst such as sodium methylate or an enzymatic transesterification reaction using lipase or the like as a catalyst.
本発明の油脂組成物における上記（１）、（２）の油脂の含有量は、油脂組成物全量に対して１５〜６０質量％が好ましく、２５〜５５質量％がより好ましく、３０〜５０質量％がさらに好ましい。 15-60 mass% is preferable with respect to fats and oils composition whole quantity, and, as for content of the said fats and oils in the oil-fat composition of this invention, (25) -55 mass% is more preferable, and 30-50 mass. % Is more preferable.
本発明の油脂組成物は、液状油脂を含有する。液状油脂は、一般に、５℃で流動状を呈し、ヨウ素価が６０以上、好ましくは８０以上である。ホイップ後や二次加工後の冷蔵保管中における硬さ変化を抑制する観点からは、本発明で用いられる液状油脂の全構成脂肪酸中におけるオレイン酸の含有量は、４０質量％以上が好ましく、４５質量％以上がより好ましく、５０質量％以上がさらに好ましい。油脂組成物全体の構成脂肪酸中のオレイン酸含有量を調整しやすいという観点からは、６５質量％以下が好ましい。 The oil and fat composition of the present invention contains liquid oil and fat. Liquid oils and fats are generally fluid at 5 ° C. and have an iodine value of 60 or more, preferably 80 or more. From the viewpoint of suppressing changes in hardness during refrigerated storage after whipping or after secondary processing, the content of oleic acid in the total constituent fatty acids of the liquid fat used in the present invention is preferably 40% by mass or more, 45 More preferably, it is more preferably 50% by mass or more. 65 mass% or less is preferable from a viewpoint that it is easy to adjust the oleic acid content in the constituent fatty acid of the entire oil and fat composition.
液状油脂として、具体的には、例えば、ナタネ油（キャノーラ油等）、米油、大豆油、コーン油、綿実油、ヒマワリ油、ゴマ油、オリーブ油などが挙げられる。これらは１種単独で用いてもよく、２種以上を混合して用いてもよい。オレイン酸の含有量等の点では、ナタネ油が好ましい。 Specific examples of the liquid oil include rapeseed oil (canola oil and the like), rice oil, soybean oil, corn oil, cottonseed oil, sunflower oil, sesame oil, olive oil and the like. These may be used alone or in combination of two or more. In terms of the content of oleic acid, rapeseed oil is preferred.
本発明の油脂組成物中における全構成脂肪酸中のオレイン酸含有量は、２１〜３０質量％であり、２２〜３０質量％が好ましく、２２〜２７質量％がより好ましい。なお、油脂組成物中における全構成脂肪酸中のオレイン酸含有量は、ガスクロマトグラフ法（基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）により測定することができる。 The oleic acid content in all the constituent fatty acids in the oil and fat composition of the present invention is 21 to 30% by mass, preferably 22 to 30% by mass, and more preferably 22 to 27% by mass. In addition, the oleic acid content in all the constituent fatty acids in the oil and fat composition was determined according to “2.4.2.2-2013 fatty acid composition (FID) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). The temperature can be measured by a temperature rising gas chromatograph method))).
また、本発明の油脂組成物における５℃のＳＦＣ（固体脂含量）と１５℃のＳＦＣとの差は、１０〜３０％であり、１０〜２５％が好ましい。なお、油脂組成物のＳＦＣは、基準油脂分析試験法(社団法人日本油化学会)の「２．２．９−２００３ 固体脂含量(ＮＭＲ法)」により測定することができる。 Moreover, the difference of 5 degreeC SFC (solid fat content) and 15 degreeC SFC in the oil-fat composition of this invention is 10 to 30%, and 10 to 25% is preferable. The SFC of the oil / fat composition can be measured by “2.2.9-2003 solid fat content (NMR method)” of the standard oil analysis method (Japan Oil Chemistry Society).
このように、油脂組成物中における全構成脂肪酸中のオレイン酸含有量および５℃のＳＦＣと１５℃のＳＦＣとの差を設定することによって、ホイップ後直ちにクリームのシマリを惹起し、ホイップ後少なくとも３０分間にわたってナッペや注入しやすい程度の硬さを有するとともに、切断の際にはクリームがカッターや包丁等に付着しない程度に切断し易い硬さであるホイップドクリームとすることができる。さらに、これらの良好な作業性に加えて、ホイップ後や二次加工後の冷蔵保管中において、シマリやモドリといった硬さ変化が起こりにくいホイップドクリームとすることができる。つまり、保形性を損なわない程度の硬さを維持し、冷蔵保管後であっても製造直後と同等の軟らかな口当たりを感じさせる食感が得られる。 Thus, by setting the oleic acid content in the total constituent fatty acids in the oil and fat composition and the difference between the SFC at 5 ° C. and the SFC at 15 ° C., a cream sizzle is induced immediately after whipping, and at least after whipping The whipped cream has a hardness that is easy to nap or infuse for 30 minutes, and has a hardness that is easy to cut to the extent that the cream does not adhere to a cutter, knife, or the like at the time of cutting. Furthermore, in addition to these good workability, it is possible to obtain a whipped cream that hardly changes in hardness such as simaly and modri during refrigerated storage after whipping or after secondary processing. That is, the hardness which does not impair shape retention property is maintained, and even after refrigerated storage, a texture that feels as soft as that immediately after production can be obtained.
油脂組成物中における全構成脂肪酸中のオレイン酸含有量および５℃のＳＦＣと１５℃のＳＦＣとの差が上記の範囲外である場合には、ホイップドクリームとしての所望の硬さ特性が十分に得られない場合がある。具体的には、油脂組成物中における全構成脂肪酸中のオレイン酸含有量が２１質量％未満の場合には、ホイップ後や二次加工後の冷蔵保管中に、硬くなり続け、食感としても口当たりの滑らかさが損なわれる場合がある。また、油脂組成物中における全構成脂肪酸中のオレイン酸含有量が３０質量％を超える場合には、ホイップ後や二次加工後の冷蔵保管中に、モドリ傾向が強くなり保形性が低下する場合がある。そして、５℃のＳＦＣと１５℃のＳＦＣとの差が１０％未満である場合、ホイップ時間が長くなったり、所望のホイップドクリームが得られず作業性が低下する場合がある。５℃のＳＦＣと１５℃のＳＦＣとの差が３０％を超える場合には、二次加工後の冷蔵保管中において硬くなり続け、食感としても口当たりの滑らかさが損なわれる場合がある。 When the oleic acid content in all the constituent fatty acids in the oil and fat composition and the difference between the SFC at 5 ° C. and the SFC at 15 ° C. are outside the above ranges, the desired hardness characteristics as a whipped cream are sufficient May not be obtained. Specifically, when the oleic acid content in the total constituent fatty acids in the oil and fat composition is less than 21% by mass, it continues to become hard during refrigerated storage after whipping or secondary processing, and as a texture The smoothness of the mouthfeel may be impaired. In addition, when the oleic acid content in all the constituent fatty acids in the oil and fat composition exceeds 30% by mass, the tendency of modri becomes strong during refrigerated storage after whipping or after secondary processing, and the shape retention is reduced. There is a case. When the difference between the SFC at 5 ° C. and the SFC at 15 ° C. is less than 10%, the whipping time may be long, or a desired whipped cream may not be obtained and workability may be reduced. If the difference between the SFC at 5 ° C. and the SFC at 15 ° C. exceeds 30%, it may continue to harden during refrigerated storage after the secondary processing, and the smoothness of mouthfeel may be impaired as a texture.
本発明の油脂組成物では、ホイップ後のクリームのシマリ・モドリを調整し、作業性をより向上させる観点からは、本発明の油脂組成物におけるラウリン系油脂Ａの含有量は、３５〜５０質量％であることが好ましく、また、液状油脂の含有量は、１０〜２５質量％であることが好ましい。 In the oil and fat composition of the present invention, the content of the lauric oil and fat A in the oil and fat composition of the present invention is 35 to 50 masses from the viewpoint of adjusting the crisp and modri of the cream after whipping and further improving workability. %, And the content of the liquid fat is preferably 10 to 25% by mass.
ラウリン系油脂Ａの含有量が５０質量％以内の場合や、液状油脂の含有量が１０質量％以上の場合には、ホイップ後のクリームに対し、ある程度のシマリを持たせつつ、シマリ続けるのを抑制することができる。また、ラウリン系油脂Ａの含有量が３５質量％以上の場合や、液状油脂の含有量が２５質量％以内の場合には、ホイップ後のクリームのモドリ傾向が強くなるのを抑制することができる。 When the content of lauric fat A is within 50% by mass, or when the content of liquid fat is 10% by mass or more, the cream after whipping should be kept simmering to some extent. Can be suppressed. Moreover, when the content of the lauric fat A is 35% by mass or more, or when the content of the liquid fat is 25% by mass or less, it is possible to suppress the modding tendency of the cream after whipping. .
また、本発明の油脂組成物では、ホイップ後や二次加工後の冷蔵保管中における保形性をより向上させる観点からは、油脂組成物におけるラウリン系油脂Ａと液状油脂との含有質量比（ラウリン系油脂Ａ／液状油脂）は、１．７〜２．５であることが好ましい。 In addition, in the oil and fat composition of the present invention, from the viewpoint of further improving the shape retention during refrigerated storage after whipping or secondary processing, the content mass ratio of the lauric oil and fat A to the liquid oil or fat in the oil and fat composition ( (Laurin-based fat / oil A / liquid fat / oil) is preferably 1.7 to 2.5.
ラウリン系油脂Ａと液状油脂との含有質量比が上記の範囲内である場合には、ホイップ後や二次加工後の冷蔵保管中における保形性が低下するのを抑制することができる。 When the containing mass ratio of the lauric fat A and the liquid fat is within the above range, it is possible to suppress a decrease in shape retention during refrigerated storage after whipping or secondary processing.
＜起泡性水中油型乳化油脂組成物＞
本発明の起泡性水中油型乳化油脂組成物は、前記の油脂組成物を含有する。前記の油脂組成物の配合量は特に制限されないが、起泡性水中油型乳化油脂組成物全量に対して２５〜４０質量％が好ましく、２８〜３６質量％がより好ましい。
<Foaming oil-in-water emulsified oil and fat composition>
The foamable oil-in-water emulsified oil / fat composition of the present invention contains the oil / fat composition described above. Although the compounding quantity of the said oil-fat composition is not restrict | limited in particular, 25-40 mass% is preferable with respect to foaming oil-in-water type emulsified oil-fat composition whole quantity, and 28-36 mass% is more preferable.
本発明の油脂組成物および起泡性水中油型乳化油脂組成物には、乳化剤を配合してもよい。乳化剤としては、例えば、レシチン、モノグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル等が用いられる。中でも、油脂中に、レシチンとＨＬＢが４以上、ヨウ素価が４以下である乳化剤を組み合わせることが好ましく、レシチンとＨＬＢが４以上、ヨウ素価が４以下であるモノグリセリン脂肪酸エステルを組み合わせることがさらに好ましい。乳化剤のＨＬＢが小さすぎる場合や、乳化剤のヨウ素価が大きすぎる場合には、ホイップ後や二次加工後のシマリが強くなりすぎたり、モドリが現れ、冷蔵保管中における保形性が低下する場合がある。 An emulsifier may be blended in the oil and fat composition and the foamable oil-in-water emulsified oil and fat composition of the present invention. Examples of the emulsifier include lecithin, monoglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester and the like. Among them, it is preferable to combine an emulsifier having lecithin and HLB of 4 or more and an iodine value of 4 or less in fats and oils, and further combining lecithin and monoglycerin fatty acid ester of HLB of 4 or more and iodine value of 4 or less. preferable. When the HLB of the emulsifier is too small, or when the iodine value of the emulsifier is too large, the harshness after whipping or secondary processing becomes too strong, or modding appears and the shape retention during refrigerated storage decreases. There is.
なお、ＨＬＢは、グリフィン法によって決定される値であり、ヨウ素価は、例えば、ウィイス法等によって決定される値である。 The HLB is a value determined by the Griffin method, and the iodine value is a value determined by, for example, the Wiis method.
本発明の油脂組成物および起泡性水中油型乳化油脂組成物における油脂中の乳化剤の含有量は、油脂全量に対して０．５〜２．０質量％が好ましく、１．０〜１．８質量％がさらに好ましい。 The content of the emulsifier in the oil and fat in the oil and fat composition and the foamable oil-in-water emulsified oil and fat composition of the present invention is preferably 0.5 to 2.0 mass% with respect to the total amount of the oil and fat. 8 mass% is more preferable.
レシチンは、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジン酸、ホスファチジルセリン等のリン脂質が主成分であり、大豆、卵等から得られるペースト状のレシチンや、これを粉末化した高純度レシチン、溶剤で分画した分画レシチン、酵素処理したリゾレシチンなどを使用できる。 Lecithin is mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine, paste-form lecithin obtained from soybeans, eggs, etc. Fractionated lecithin fractionated with lysolecithin treated with enzyme can be used.
モノグリセリン脂肪酸エステルは、結晶核を形成しやすいという観点からは、構成脂肪酸として飽和脂肪酸を含むものが好ましく、中でも、パルミチン酸、ステアリン酸、ベヘン酸がより好ましい。このようなモノグリセリン飽和脂肪酸エステルを使用すると、核形成が起こりやすく、乳化安定性の良い起泡性水中油型乳化油脂組成物が得られ、かつ、ホイップ後や二次加工後のシマリを調整することができ、冷蔵保管中における保形性にも優れたホイップドクリームが得られる。上記モノグリセリン脂肪酸エステルとしては、例えば、理研ビタミン社製のエマルジーＭＳ、エマルジーＰ−１００、ポエムＢ−１００などを使用できる。 The monoglycerin fatty acid ester preferably contains a saturated fatty acid as a constituent fatty acid from the viewpoint of easily forming a crystal nucleus, and among them, palmitic acid, stearic acid, and behenic acid are more preferable. When such a monoglycerin saturated fatty acid ester is used, nucleation is likely to occur, and a foamable oil-in-water emulsified oil composition with good emulsification stability can be obtained, and the sariness after whipping and secondary processing is adjusted. Thus, a whipped cream having excellent shape retention during refrigerated storage can be obtained. As the monoglycerin fatty acid ester, for example, Emulgy MS, Emulgie P-100, Poem B-100 manufactured by Riken Vitamin Co., Ltd. and the like can be used.
本発明の油脂組成物および起泡性水中油型乳化油脂組成物におけるレシチンとモノグリセリン脂肪酸エステルの配合割合は、質量比で４０：１〜１０：１が好ましい。この範囲内であると、乳化安定性の良い起泡性水中油型乳化組成物が得られ、かつ、ホイップ後や二次加工後のシマリを調整することができ、冷蔵保管中にモドリが起こりにくいホイップドクリームが得られる。レシチンのモノグリセリン脂肪酸エステルに対する配合割合が大きすぎる場合には、増粘等を起こし乳化安定性が悪くなる場合があり、反対に配合割合が小さすぎる場合には、モドリが現れ、冷蔵保管中における保形性が低下する場合がある。 The mixing ratio of lecithin and monoglycerin fatty acid ester in the oil / fat composition and the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably 40: 1 to 10: 1 by mass ratio. Within this range, a foamable oil-in-water emulsified composition with good emulsification stability can be obtained, and the crispness after whipping or secondary processing can be adjusted, and drips occur during refrigerated storage. Difficult whipped cream is obtained. If the blending ratio of lecithin to the monoglycerin fatty acid ester is too large, thickening may occur and the emulsion stability may be deteriorated. Conversely, if the blending ratio is too small, a moist appears, and during refrigerated storage Shape retention may be reduced.
本発明の起泡性水中油型乳化油脂組成物は、以上の油脂成分と乳化剤と水以外に、本発明の所望の目的、効果を阻害しない範囲で、あるいは副次的効果を与えるものとして、その他の成分を配合することができる。このようなその他の成分としては、無脂乳固形分や、増粘多糖類、リン酸塩等の塩類など、その他、起泡性水中油型乳化油脂組成物に通常使用される各種の食品素材や食品添加物などが挙げられる。これらのその他の成分の配合量は、起泡性水中油型乳化油脂組成物全量に対して合計で３〜１０質量％が好ましい。 The foamable oil-in-water emulsified oil / fat composition of the present invention, in addition to the above oil / fat components and emulsifiers and water, provides a secondary effect as long as the desired purpose and effect of the present invention are not impaired. Other components can be blended. Examples of such other ingredients include non-fat milk solids, thickening polysaccharides, salts such as phosphates, and other food materials that are commonly used in foamable oil-in-water emulsified oils and fat compositions. And food additives. The blending amount of these other components is preferably 3 to 10% by mass in total with respect to the total amount of the foamable oil-in-water emulsified oil / fat composition.
無脂乳固形分としては、例えば、全脂粉乳、脱脂粉乳、バターミルクパウダー、ホエイパウダー、牛乳、乳タンパク質やその分解物、乳糖等が挙げられる。 Examples of the non-fat milk solid content include whole milk powder, skim milk powder, buttermilk powder, whey powder, milk, milk protein and its decomposition products, and lactose.
増粘多糖類としては、例えば、寒天、アルギン酸ナトリウム、カラギーナン、キサンタンガム、グァーガム、グルコマンナン、ジェランガム、大豆多糖類、タラガム、ローカストビーンガム、アラビアガム、タマリンドシードガム、ペクチン、結晶セルロース、カルボキシメチルセルロース等が挙げられる。 Examples of thickening polysaccharides include agar, sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethyl cellulose, etc. Is mentioned.
本発明の起泡性水中油型乳化油脂組成物は、例えば、次の手順で製造することができる。 The foamable oil-in-water emulsified oil / fat composition of the present invention can be produced, for example, by the following procedure.
まず油分、乳化剤、水などの各成分を混合して乳化する。乳化にはホモミキサーなどを用いることができる。乳化剤のレシチンは水相、油相のいずれに添加してもよいが、油相に添加しておくことが好ましい。また、無脂乳固形分や塩類等を用いる場合、これらは予め水に溶解して用いる。乳化は、油相については配合油脂が完全に溶解する温度に加温し、水相については混合後の油相が温度低下を起こさない温度に加温し、油相と水相を混合し、例えば６０〜７０℃で行うことができる。 First, each component such as oil, emulsifier and water is mixed and emulsified. A homomixer or the like can be used for emulsification. The emulsifier lecithin may be added to either the aqueous phase or the oil phase, but is preferably added to the oil phase. Moreover, when using non-fat milk solid content, salt, etc., these are previously melt | dissolved in water and used. In the emulsification, the oil phase is heated to a temperature at which the blended fats and oils are completely dissolved, the oil phase after mixing is heated to a temperature at which the temperature does not decrease, the oil phase and the water phase are mixed, For example, it can carry out at 60-70 degreeC.
乳化した後、均質化を行う。均質化は、高圧ホモジナイザーを用いて、従来より起泡性水中油型乳化油脂組成物の製造に用いられている圧力等の条件を適宜に設定して行うことができる。この均質化の工程において油滴のメディアン径を調整することができる。また均質化の前後の工程として、殺菌または滅菌処理をすることができる。 After emulsification, homogenization is performed. Homogenization can be performed using a high-pressure homogenizer and appropriately setting conditions such as pressure conventionally used in the production of foamable oil-in-water emulsified oils and fat compositions. In this homogenization step, the median diameter of the oil droplets can be adjusted. Further, as a process before and after homogenization, sterilization or sterilization can be performed.
そして、均質化後の乳化物を冷却することにより、本発明の起泡性水中油型乳化油脂組成物を製造することができる。冷却は、短時間で目的の温度まで冷却できる設備を用いて行うことが好ましく、このような設備としては、例えば、プレート式熱交換器、チューブ式熱交換器、掻き取り式熱交換器などを挙げることができ、このような設備を用いて短時間で１〜７℃の温度範囲まで冷却することが好ましい。このような温度範囲であると、製品の粘度増加も抑制できる。冷却後、例えば１〜２日程度放置し安定化させる（エージング）。その後、充填され、製品となる。 And the foamable oil-in-water type emulsion oil-fat composition of this invention can be manufactured by cooling the emulsion after homogenization. Cooling is preferably performed using equipment capable of cooling to a target temperature in a short time. Examples of such equipment include a plate heat exchanger, a tube heat exchanger, and a scraping heat exchanger. It is preferable to cool to a temperature range of 1 to 7 ° C. in a short time using such equipment. Within such a temperature range, an increase in product viscosity can also be suppressed. After cooling, for example, it is allowed to stand for about 1 to 2 days for stabilization (aging). Then, it is filled and becomes a product.
＜ホイップドクリーム＞
本発明のホイップドクリームは、前記の起泡性水中油型乳化油脂組成物を起泡してなる。
<Whipped cream>
The whipped cream of the present invention is obtained by foaming the foamable oil-in-water emulsified oil composition.
具体的には、例えば、本発明の起泡性水中油型乳化油脂組成物を、泡立器具、または専用のミキサーを用いて空気を抱き込ませるように攪拌することによって、起泡状態を呈するホイップドクリームを製造することができる。本発明のホイップドクリームは、本発明の起泡性水中油型乳化油脂組成物をホイップし、硬さ５０〜１００gf/cm2程度のホイップドクリームが得られ、ホイップ後から３０分以内に１００〜２００gf/cm2程度の硬さまで変化する。なお、ホイップする際に、グラニュー糖、砂糖、液糖などの糖類や、アルコール類、香料、増粘安定剤、生クリームなどを添加してもよい。 Specifically, for example, the foamable oil-in-water emulsified oil / fat composition of the present invention exhibits a foamed state by stirring so as to entrap air using a foaming device or a dedicated mixer. Whipped cream can be produced. The whipped cream of the present invention is obtained by whipping the foamable oil-in-water emulsified oil / fat composition of the present invention to obtain a whipped cream having a hardness of about 50 to 100 gf / cm 2 , and within 30 minutes after whipping. It changes to a hardness of about 200 gf / cm 2 . When whipping, sugars such as granulated sugar, sugar and liquid sugar, alcohols, fragrances, thickening stabilizers, fresh cream and the like may be added.
このようにして得られたホイップドクリームは、食品の各種用途、例えば、ショートケーキ等のナッペ用や、ロールケーキ、パン、パイ、シュー、デニッシュ、クッキー、ビスケット等のサンド用などに好適に用いることができる。特に、ホイップ後や二次加工後のシマリ・モドリを調整し、作業性をより向上させ、冷蔵保管中に硬さ変化が起こりにくいという硬さ特性から、ロールケーキ等のサンド用に用いることが好ましい。 The whipped cream thus obtained is suitably used for various food applications, for example, for nappe such as short cakes, and for sandwiches such as roll cakes, breads, pies, shoes, Danish, cookies, and biscuits. be able to. In particular, it can be used for roll cakes and other sand because of its hardness characteristics that it can improve the workability after whipping and secondary processing, improve workability, and hardly change in hardness during refrigerated storage. preferable.
本発明において二次加工とは、ホイップ後にナッペマシーンや、デポジッター等を通過させる機械を用いた成形手法、またはスパテラを用いたナッペやしぼり袋を用いた注入等、手作業による成形手法を示す。 In the present invention, secondary processing refers to a molding method by hand, such as a molding method using a machine that passes a nappe machine or a depositer after whipping, or an injection using a nappe or a squeeze bag using a spatula.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
（１）油脂組成物の調製
表１、表２に示す配合で、ラウリン系油脂Ａ、ラウリン系油脂Ｂ、パーム油起源の油脂、液状油脂を配合して油脂組成物を調製した。なお、表１、表２に示す各油脂成分の配合量は、含有率（質量％）を示す。また、オレイン酸含有量は、全構成脂肪酸を基準とした含有率（質量％）を示す。
(1) Preparation of oil / fat composition In the formulations shown in Tables 1 and 2, a lauric oil / fat A, a lauric oil / fat B, an oil / fat derived from palm oil, and a liquid oil / fat were mixed to prepare an oil / fat composition. In addition, the compounding quantity of each fats and oils component shown in Table 1 and Table 2 shows content rate (mass%). Moreover, oleic acid content shows the content rate (mass%) on the basis of all the constituent fatty acids.
起泡性水中油型乳化油脂組成物に使用する油脂組成物について、次の測定を行った。各々の測定結果を表１、表２に示す。
［油脂組成物中における全構成脂肪酸中のオレイン酸含有量］
ガスクロマトグラフ法（基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）に従って測定した。
［ＳＦＣ］
基準油脂分析試験法（２．２．９−２００３） 固体脂含量（ＮＭＲ法）に従って測定した。
The following measurement was performed about the oil-fat composition used for a foamable oil-in-water type emulsified oil-fat composition. The respective measurement results are shown in Tables 1 and 2.
[Oleic acid content in all constituent fatty acids in the oil and fat composition]
It was measured according to the gas chromatographic method (“2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)” of the standard oil and fat analysis test method (Japan Oil Chemists' Society)).
[SFC]
Standard fat analysis method (2.2.9-2003) Measured according to the solid fat content (NMR method).
（２）起泡性水中油型乳化油脂組成物の製造
表１、表２に示す配合で、油脂組成物に乳化剤のレシチンとモノグリセリン飽和脂肪酸エステル（エマルジーＭＳ；理研ビタミン株式会社製、HLB4.3、ヨウ素価1）を添加し油相とした。一方、水に乳化剤のショ糖脂肪酸エステル、脱脂粉乳、リン酸ナトリウム、および増粘多糖類を添加し水相とした。なお、表１、表２に示す各成分の配合量は、含有率（質量％）を示す。
(2) Production of foamable oil-in-water emulsified oil / fat composition In the composition shown in Tables 1 and 2, emulsifier lecithin and monoglycerin saturated fatty acid ester (Emulsy MS; manufactured by Riken Vitamin Co., Ltd., HLB4. 3. Iodine number 1) was added to make an oil phase. On the other hand, sucrose fatty acid ester of emulsifier, skim milk powder, sodium phosphate and thickening polysaccharide were added to water to make an aqueous phase. In addition, the compounding quantity of each component shown in Table 1 and Table 2 shows content rate (mass%).
水相と油相を60℃に加温し、水相に油相を添加し攪拌して乳化した後、高温（約140℃）で殺菌し、高圧ホモジナイザーで最終的な起泡性水中油型乳化組成物の油滴のメディアン径が約1.3μmとなるように均質化した。 The water phase and oil phase are heated to 60 ° C, the oil phase is added to the water phase, emulsified by stirring, sterilized at high temperature (about 140 ° C), and finally foamed oil-in-water type with a high-pressure homogenizer The emulsion composition was homogenized so that the median diameter of the oil droplets was about 1.3 μm.
さらに5℃以下に急冷し、5℃で48時間冷蔵保管して、起泡性水中油型乳化油脂組成物を得た。 Furthermore, it was rapidly cooled to 5 ° C. or lower, and stored refrigerated at 5 ° C. for 48 hours to obtain a foamable oil-in-water emulsified oil / fat composition.
（３）ホイップドクリームの作製
上記のようにして得られた起泡性水中油型乳化油脂組成物20kgに2kgのグラニュー糖を加え、90コートボウル内で5.0℃に調温後、縦型ミキサー（関東ミキサー製）を使用し、ホイップを行った。
(3) Preparation of whipped cream 2 kg of granulated sugar is added to 20 kg of the foamable oil-in-water emulsified oil and fat composition obtained as described above, and the temperature is adjusted to 5.0 ° C. in a 90 coat bowl, and then a vertical mixer Using a Kanto mixer, whipping was performed.
得られたホイップドクリームについて次の測定および評価を行った。評価結果を表１、表２に示す。 The following measurements and evaluations were performed on the obtained whipped cream. The evaluation results are shown in Tables 1 and 2.
[硬さ変化]
ホイップドクリームを、プラスチックカップに詰め、ホイップ直後の硬さと15℃で30分間静置した後の硬さ、15℃で24時間静置した後の硬さを、レオメーター（サン科学、CR-500DX）で測定した。
測定条件：プランジャー直径25mmの球、測定速度50mm／分、定深度20mm
評価基準
5点 直後と30分後の差が50gf/cm2以上、30分後と24時間後の差が20gf/cm2以内
4点 直後と30分後の差が30gf/cm2以上50gf/cm2未満、30分後と24時間後の差が
20gf/cm2以内、または、直後と30分後の差が50gf/cm2以上、30分後と24時間後の
差が20gf/cm2超40gf/cm2以内
3点 直後と30分後の差が30gf/cm2以上50gf/cm2未満、30分後と24時間後の差が
20gf/cm2超40gf/cm2以内
2点 直後と30分後の差が50gf/cm2以上、30分後と24時間後の差が40gf/cm2超
1点 直後と30分後の差が30gf/cm2未満、30分後と24時間後の差が20gf/cm2以内、
または40gf/cm2超
[Hardness change]
Rheometer (San Kagaku, CR-) 500DX).
Measurement conditions: Ball with a plunger diameter of 25mm, measurement speed 50mm / min, constant depth 20mm
Evaluation criteria
The difference immediately and 30 minutes after 5 points 50 gf / cm 2 or more, the difference after 30 minutes and after 24 hours 20 gf / cm 2 within
The difference immediately and 30 minutes after the four points 30 gf / cm 2 or more 50 gf / cm less than 2, the difference after 30 minutes and after 24 hours
20 gf / cm 2, or within, the difference between the immediately and 30 minutes later 50 gf / cm 2 or more, the difference after 30 minutes and after 24 hours 20 gf / cm 2 ultra 40 gf / cm 2 within
The difference immediately and 30 minutes after the three points 30 gf / cm 2 or more 50 gf / cm less than 2, the difference after 30 minutes and after 24 hours
20gf / cm 2 ultra 40gf / cm 2 within
2 The difference between immediately after and 30 minutes is more than 50 gf / cm 2 , the difference after 30 minutes and 24 hours is more than 40 gf / cm 2
The difference is less than 30 gf / cm 2 after just one point and 30 minutes, the difference after 30 minutes and after 24 hours 20 gf / cm 2 within,
Or over 40 gf / cm 2
（４）ロールケーキの作製
次に、ホイップドクリームをスパテラでシート状スポンジケーキに塗り、ロール状に巻いて、ロールケーキを作製し、包丁を用いて2.5cm幅に切断した。
(4) Production of roll cake Next, whipped cream was applied to a sheet-like sponge cake with a spatula and wound into a roll shape to produce a roll cake, which was cut into a width of 2.5 cm using a knife.
このロールケーキの作製工程における作業性について次の評価を行った。評価結果を表１、表２に示す。 The following evaluation was performed about workability | operativity in the preparation process of this roll cake. The evaluation results are shown in Tables 1 and 2.
[作業性（塗り易さ）]
ホイップドクリームの塗り易さを以下の基準で評価した。
評価基準
5点 クリームが硬すぎず、柔らかすぎず非常に塗り易い
4点 クリームが硬すぎず、柔らかすぎず塗り易い
3点 クリームがやや硬い、または、やや柔らかいが塗り易い
2点 クリームが硬すぎたり、柔らかすぎたりして塗り難い
1点 クリームが硬すぎたり、柔らかすぎたりして非常に塗り難い
[Workability (easy to apply)]
The ease of application of whipped cream was evaluated according to the following criteria.
Evaluation criteria
5 points Cream is not too hard, not too soft and very easy to apply
4 points Cream is not too hard, not too soft and easy to apply
3 points Cream is slightly hard or soft but easy to apply
2 points Cream is too hard or too soft to apply
1 point Cream is too hard or too soft to be applied
[作業性（切断し易さ）]
作製したロールケーキの切断し易さを以下の基準で評価した。
評価基準
5点 クリームが包丁の刃に付着せず、非常に切断し易い
4点 クリームが包丁の刃に付着せず、切断し易い
3点 クリームが包丁の刃にやや付着するが、切断し易い
2点 クリームが柔らかすぎて、切断し難い
1点 クリームが柔らかすぎて、非常に切断し難い
[Workability (easy to cut)]
The ease of cutting the produced roll cake was evaluated according to the following criteria.
Evaluation criteria
5 points Cream does not stick to the knife blade and is very easy to cut
4 points The cream does not adhere to the knife blade and is easy to cut
3 points Cream adheres slightly to the knife blade, but is easy to cut
2 points Cream is too soft and difficult to cut
1 point Cream is too soft and difficult to cut
表１、表２に示したとおり、実施例１〜１４のホイップドクリームは、上記３項目の評価点の合計（最高１５点）が９点から１５点と極めて良好な結果を示したのに対し、比較例１〜１１の合計点数は３点から６点と低い評価であった。 As shown in Tables 1 and 2, the whipped creams of Examples 1 to 14 showed very good results, with the total of the above three evaluation points (up to 15 points) being 9 to 15 points. On the other hand, the total score of Comparative Examples 1 to 11 was as low as 3 to 6 points.
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