JP2018019610A - Oil-and-fat composition for compound cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To have a natural milky flavor, a little unpleasant taste derived from vegetable oils and fats, an excellent mouthfeel, a change in hardness after whipping and a change in overrun are suppressed, and an excellent emulsion stability during liquid transportation. An oil and fat composition for producing a compound cream is provided. An oil and fat composition for a compound cream of the present invention comprises a lauric non-hardened oil (A) and an extremely hardened oil having an elevated melting point of 45 ° C. or higher or a processed oil and fat thereof (B), and The mass ratio of (A) is 70 to 99 mass%, the mass ratio of (B) is 1 to 15 mass%, and the total mass ratio of (A) and (B) is 80 mass% or more. [Selection diagram] None

Description

  The present invention relates to an oil / fat composition for compound cream, an oil-in-water emulsified oil / fat composition (compound cream) comprising an oil phase part and an aqueous phase part containing the oil / fat composition and milk fat, and the oil-in-water emulsified oil / fat. The present invention relates to a whipped cream produced using the composition.

Known types of whipped creams used in confectionery and cooking include fresh creams and vegetable oil creams, and compound creams using both milk fats and vegetable oils as oils. Fresh cream has excellent milk flavor and high palatability, but it is difficult to handle at the time of transportation and whipping operation, and does not reach the ease of use of vegetable cream. Therefore, compound creams are widely used as creams having both characteristics.
As vegetable fats and oils used in such compound creams, palm-based fats and oils or transesterified fats and oils containing palm-based fats and oils are widely used. However, these oils and fats have a unique flavor, and when prepared into an oil-in-water emulsified oil and fat composition, they are perceived as miscellaneous tastes, and it has been found by investigations by the inventors that they inhibit natural milk flavors. did. Moreover, the compound cream which uses palm oil fat has the subject that the hardness after whipping becomes soft with time (return).

For example, Patent Document 1 contains a cream or fresh cream as a foamable oil-in-water emulsion composition (compound cream) containing fresh cream that has good emulsion stability during storage and stability after whipping. An oil-in-water emulsion (A) and an oil-in-water emulsion (B) having an oil content larger than that of the fresh cream or fresh cream-containing oil-in-water emulsion (A) and not containing fresh cream are mixed. The foamable oil-in-water emulsified composition is characterized by being formed. Such a foamable oil-in-water emulsified composition may have a milky flavor because it has to use a fresh cream with a low oil content, and may lack a rich feeling due to a low oil content.
In addition, as a method for producing an oil-in-water emulsion having a relatively high oil content with excellent milky taste and richness, for example, Patent Document 2 discloses that a high oil content is obtained using an oil and fat, an emulsifier and water excluding milk protein. The preliminary emulsion (A) was prepared, and the preliminary emulsion (A ′) in which the preliminary emulsion (A) was passed through a porous membrane having fine pores and an aqueous solution containing milk protein were atomized. There is a production method in which the emulsion (C) prepared by stirring and mixing the aqueous phase (B) is directly heat sterilized and then indirectly cooled. However, such a production method is very complicated and includes transesterified oil containing palm-based fats and oils, so that the flavor unique to the fats and oils may inhibit the milk flavor.

JP 2011-205959 A JP 2016-032438 A

The present invention has a natural milk flavor, has less miscellaneous taste derived from vegetable oils and fats, excels in mouthfeel, suppresses changes in hardness and overrun after whipping, and excels in transport resistance in a liquid state It aims at providing the fats and oils composition for manufacturing a compound cream.
It is another object of the present invention to provide a method for producing a savory composition for a compound cream without using a complicated production method.

As a result of intensive investigations to achieve the above-mentioned problems, the inventors of the present invention mainly used lauric non-cured oil as a composition and fat composition for compound cream, and further combined with an extremely hardened oil or processed oil and fat thereof as described above. Obtaining knowledge that the object can be achieved, the present invention has been completed.
That is, the present invention includes a lauric non-hardened oil (A) and an extremely hardened oil having a rising melting point of 45 ° C. or higher or processed oil (B) thereof, and the mass ratio of (A) to the total weight of the oil / fat composition is 70 to Provided is an oil / fat composition for compound cream, wherein 99% by mass, the mass ratio of (B) is 1 to 15% by mass, and the total mass ratio of (A) and (B) is 80% by mass or more.
Such an oil / fat composition has a natural milk flavor, has less miscellaneous taste derived from vegetable oils and fats, is excellent in mouthfeel, suppresses changes in hardness and overrun after whipping, and is stable in emulsion during liquid transportation It is possible to produce an excellent compound cream.

The present invention provides the following.
<1> Including a lauric non-hardened oil (A) and an extremely hardened oil having a rising melting point of 45 ° C. or higher or processed oil (B) thereof, the mass ratio of (A) to the total mass of the oil / fat composition is 70 to 99% by mass. The oil-fat composition for compound creams whose mass ratio of (B) is 1-15 mass%, and whose total mass ratio of (A) and (B) is 80 mass% or more.
<2> (A) The oil / fat composition for compound creams according to <1>, wherein the lauric non-cured oil is selected from the group consisting of palm kernel oil, coconut oil, or these transesterified oils and fats.
<3> (B) The fat or oil for compound cream according to the above <1> or <2>, wherein the extremely hardened oil or processed oil thereof is a transesterified oil of a mixed oil of Hyerucinate rapeseed extremely hardened oil and lauric fat Composition.
<4> Oil and fat composition for compound cream as described in any one of said <1>-<3> whose mass ratio of (A) with respect to oil-fat composition total mass is 78-98 mass%.
<5> Oil and fat composition for compound cream as described in any one of said <1>-<4> whose mass ratio of (B) with respect to oil-fat composition total mass is 2-7 mass%.
<6> It consists of an aqueous phase part and an oil phase part, the said oil phase part consists of milk fat and vegetable oil composition, and the said vegetable oil composition is any one of said <1>-<5>. Compound cream, which is an oil / fat composition for compound cream.
<7> The compound cream according to <6> above, wherein the fat composition for milk: compound cream in the oil phase is 20:80 to 80:20.
<8> The compound cream according to <6> or <7>, wherein the milk fat is derived from fresh cream.
The compound cream as described in said <8> manufactured by homogenizing, after mixing the oil-fat composition for <9> compound cream, fresh cream, and an aqueous phase.
<10> The compound cream according to any one of the above <6> to <9>, wherein the fat / oil composition for compound cream, the aqueous phase, and the fresh cream are mixed and then homogenized. Production method .

According to the present invention, it has a natural milk flavor, has less miscellaneous taste derived from vegetable oils and fats, excels in mouthfeel, suppresses changes in hardness and overrun after whipping, and excels in transport resistance in a liquid state Compound cream can be manufactured.
In particular, the compound cream produced from the oil and fat composition for compound cream according to the present invention is excellent in natural milk flavor and can withstand vibration and maintain a good emulsified state during transportation in a liquid state. Therefore, it provides a very superior commercial value compared to conventional products.

<Oil composition for compound cream>
The oil and fat composition for compound cream according to the present invention is characterized by containing a lauric non-hardened oil (A) and an extremely hardened oil or processed fat (B) thereof.
In the present specification, the term “oil composition for compound cream” means an oil composition comprising a vegetable oil (that is, an oil or fat excluding milk fat) unless otherwise specified. The rising melting point of (B) is 45 ° C. or higher.

(A) Laurin-based non-hardened oil Laurin-based non-hardened oil (A) means laurin-based fats and oils other than hardened oil. Laurin-based non-hardened oil (A) includes palm kernel oil, palm oil, fractionated oils thereof (for example, palm kernel olein, palm kernel stearin), one or more transesterified oils and fats, and a mixture of two or more of these. Is mentioned. As lauric fats and oils, fats and oils having lauric acid in an amount of 30% by mass or more with respect to the mass of all constituent fatty acids are preferable, and oils and fats having 40% by mass or more are more preferable.
As the fractionated oil, typically, palm kernel olein (obtained by dividing the palm kernel oil into a high melting point portion and a low melting point portion by a fractionation method such as natural fractionation, solvent fractionation, and surfactant fractionation). Low melting point part).

  The transesterified fats and oils are classified into random (non-selective) transesterified fats and oils and selective (directed) transesterified fats and oils depending on the transesterification method. In the present invention, random transesterified oils and fats are preferred. Random transesterification can be performed, for example, according to a chemical method in which transesterification is performed using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase or the like as a catalyst. In particular, random transesterification by a chemical method is preferable because it is simple.

Among the lauric non-cured oils (A), palm kernel oil, coconut oil, or these transesterified oils and fats (especially random transesterified fats and oils) are preferable in terms of milk flavor, mouthfeel, and transport resistance in a liquid state. Furthermore, palm kernel oil is particularly preferred from the viewpoint of the savory taste derived from vegetable oils.
The rising melting point of the lauric non-cured oil (A) is not particularly limited, and is, for example, 20 to 32 ° C, preferably 22 to 30 ° C, and more preferably 24 to 29 ° C.
The proportion of the lauric non-cured oil (A) is in the range of 70 to 99% by mass, preferably 78 to 98% by mass, and more preferably 85 to 98% by mass with respect to the total mass of the oil composition for compound cream. 90 to 97 mass% is more preferable, and 95 to 97 mass% is even more preferable. When the proportion of the lauric non-cured oil (A) is 70% by mass or more, the milk flavor and mouthfeel do not decrease, the miscellaneous taste does not easily occur, and the hardness change after whipping does not increase and tends to be maintained. On the other hand, when it is 99% by mass or less, the emulsification stability at the time of liquid transportation tends to be good without decreasing.

Laurin-based non-hardened oil has a sharp melting property that it completely melts at 30 to 35 ° C. while exhibiting a high amount of crystals in a low temperature range. Therefore, a compound cream using this as a raw material has excellent shape retention due to rapid melting of fat and oil crystals at body temperature in the mouth while having sufficient shape retention in a low temperature range. Moreover, since the fat crystal melts rapidly, it is considered that the lipophilic milk flavor component taken in the fat crystal is quickly released and spreads in the mouth. A compound cream using laurin-based non-cured oil as a raw material can give an excellent milk flavor immediately as soon as it is taken.
In addition, laurin-based non-cured oil has less peculiar taste in the flavor of fats and oils, so when adjusted to whipped cream, it does not cause miscellaneous taste and does not inhibit milk flavor

(B) Extremely hardened oil or processed oil and fat thereof “Processed oil and fat” in extremely hardened oil or processed oil and fat (B) means processing such as transesterification. “Extremely hardened oil” means an oil or fat that is completely saturated with unsaturated fatty acids in the starting oil or fat by hydrogenation. Hydrogenation can be carried out according to a conventional method, for example, the method described in “Actual of edible oil production” (Takaaki Miyagawa, Koshobo, first edition issued on July 5, 1988). Examples of extremely hardened oil raw materials include palm oil (palm oil and its fractionated oil), liquid oil (rapeseed oil, hyelic acid rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, peanut oil, rice oil, Safflower oil). In addition, the above-mentioned “high erucic acid rapeseed oil” means a rapeseed oil having a high erucic acid content (for example, rapeseed oil containing 20 to 60% by mass of erucic acid).

As the extremely hardened oil or its processed oil (B), the above extremely hardened oil can be used alone, or it can be used as a transesterified oil of a mixed oil of the above extremely hardened oil and other fats and oils. Other fats and oils to be combined with the extremely hardened oil include, for example, lauric fats and oils (coconut oil, palm kernel oil, fractionated oils or hardened oils thereof), liquid fats and oils (rapeseed oil, rapeseed oil of high erucic acid, soybean oil, corn oil, cottonseed oil) , Olive oil, sunflower oil, peanut oil, rice oil, safflower oil). In addition, it is preferable that the ratio of the extremely hardened oil in the said mixed oil is 50-60 mass%. Among these, a combination of an extremely hardened oil of Hyersinic acid rapeseed oil and a lauric oil (especially palm oil) is particularly preferable.
The amount of the extremely hardened oil or the extremely hardened oil in the processed oil (B) can be appropriately set so that the rising melting point of the oil (B) is 45 ° C. or higher.

The ascending melting point of the extremely hardened oil or its processed oil (B) is 45 ° C. or higher. It is preferably 50 ° C. or higher, and more preferably 65 ° C. or lower. When only fats and oils having a rising melting point of less than 45 ° C. are used as extremely hardened oils or processed oils and fats thereof, it is difficult to obtain an effect of improving the emulsion stability during liquid transportation. Moreover, when oil and fat with a rising melting point of 65 ° C. or higher is used, the mouthfeel is lowered.
The ratio of the extremely hardened oil or its processed oil / fat (B) is in the range of 1 to 15% by mass, preferably 2 to 12% by mass, based on the total mass of the oil / fat composition for compound cream. It is more preferable that it is mass%, 2-7 mass% is still more preferable, and 3-5 mass% is the most preferable. If the ratio of the extremely hardened oil or its processed fat / oil (B) is too small, the emulsification stability at the time of liquid transportation tends to decrease, and if it is too large, the mouthfeel and milk flavor tend to decrease.

(C) Other oils and fats In addition to the lauric non-cured oil (A) and the extremely hardened oil or its processed oil and fat (B), the oil and fat composition for compound creams of the present invention does not inhibit the effects of the present invention. Other fats and oils (C) may be included. Other fats and oils (C) include lauric fats and oils, liquid fats and oils (rapeseed oil, hyelsinic rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, peanut oil, rice oil, safflower oil). . The other fats and oils (C) are, for example, preferably 0 to 20% by mass, more preferably 1 to 20% by mass, and further preferably 1 to 10% by mass with respect to the total mass of the oil and fat composition for compound cream. It is.
The total mass of the lauric non-hardened oil (A) and the extremely hardened oil or its processed fat / oil (B) after subtracting the other fat / oil (C) is 80% by mass with respect to the total mass of the oil / fat composition for compound cream. It is above, More preferably, it is 90 mass% or more.
Moreover, it is preferable that the fat-and-oil composition for compound creams of this invention does not contain substantially the transesterified fats and oils of palm-based fats or oils containing palm-based fats and oils.

<Melting point of fat composition for compound cream>
The melting point of the oil and fat composition for compound cream of the present invention is preferably 31 ° C. or lower, more preferably 29 ° C. or lower, and further preferably 28 ° C. or lower. If the melting point is too high, the mouthfeel and milk flavor tend to decrease.

<Compound cream (foamable oil-in-water emulsion composition)>
The compound cream of the present invention comprises an aqueous phase part and an oil phase part, and comprises a milk fat and a vegetable oil composition, and the vegetable oil composition is the oil composition for compound creams described above. The mass ratio of the water phase part and the oil phase part can be appropriately set in order to produce a whipped cream, but is preferably 80:20 to 50:50, more preferably 70:30 to 50:50, still more preferably. 60: 40-50: 50.
The said oil phase part contains the oil-fat composition for compound creams of this invention as fats and oils, and also contains milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like. Among these, it is preferable to use fresh cream from the viewpoint of natural milk flavor. In the following, when the oil composition for compound cream of the present invention described above is particularly distinguished from milk fat, it is also referred to as “vegetable oil composition”.

When producing a compound cream using fresh cream as the origin of milk fat, the vegetable oil composition, fresh cream, and aqueous phase are mixed and then homogenized, and the vegetable oil composition and aqueous phase are homogeneous. There is an example in which a fresh cream is added to an oil-in-water emulsified oil / fat composition produced by making it. There is also a manufacturing example in which the former and the latter are combined.
The mixing ratio of the milk fat and the oil composition for compound creams of the present invention is preferably changed within a range of 20:80 to 80:20, more preferably 30:70 to 70:30. If the proportion of milk fat is too small, the milk flavor tends to decrease, and if it is more than the above range, the hardness change after whipping increases, making it difficult to obtain a good mouthfeel derived from lauric non-hardened oil. Become.

(Preparation of oil phase part)
The oil-in-water emulsified oil / fat composition of the present invention can be produced by a general production method, but a typical method is described. First, the emulsifier to be used is a lipophilic material (fat for a compound cream of the present invention). The oil phase part is prepared by adding to part or all of the composition and dissolving or dispersing. As such an emulsifier, for example, an emulsifier having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride can be exemplified. In the present invention, any of these may be used in appropriate combination.
Moreover, when using butter oil, butter, etc. as milk fat, these are heat-melted as needed, and an oil phase thing is prepared and used. Such an oil phase part containing milk fat may be added to the aqueous phase part after being mixed with the oil phase part containing the vegetable oil composition described above, or may be added to each.

(Preparation of aqueous phase)
Next, in the aqueous phase, sodium caseinate, skim milk powder, saccharides and sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening as necessary Prepare by adding polysaccharides, fragrances, etc.
The amount of the non-fat milk solid content is preferably 1 to 10% by mass, more preferably 2 to 9% by mass, and 3 to 8% by mass with respect to the total mass of the composition. Most preferred. It is because the emulsion stability is improved and the flavor may be improved by adding in such a range. When the content of the non-fat milk solids is less than about 1% by mass, the flavor of the whipped cream obtained by foaming the emulsion composition becomes poor. Moreover, when content of non-fat milk solid content exceeds about 10 mass%, the viscosity of an emulsion composition will become high and there exists a possibility that a viscosity raise may occur during aging.

These oil phase part and aqueous phase part are heated to 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. When milk fat derived from fresh cream is used as the milk fat, it may be added during the preliminary emulsification. After pre-emulsification, sterilization by batch-type sterilization method, UHT sterilization method by intermediate heating method or direct heating method, homogenizer with homogenizer, cooling and aging, an oil-in-water emulsified oil and fat composition is obtained . When using milk fat derived from fresh cream as milk fat, it can also be added to the oil-in-water emulsified oil / fat composition after aging. In this way, the compound cream of the present invention can be produced.
In the compound cream of the present invention, saccharides may be blended for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.

<Whipped cream>
In the present invention, the whipped cream is obtained by foaming the compound cream of the present invention by a usual method in the art.
Hereinafter, although the manufacture example of the whipped cream using the compound cream of this invention is shown, this invention is not limited to this example.

First, the oil and fat composition for compound cream of the present invention is prepared by melting and mixing. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester are added to the oil and fat composition and mixed to prepare an oil phase.
On the other hand, as an aqueous phase part, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water, these are disperse | distributed and an aqueous phase is prepared.
At 50 to 65 ° C., the oil phase containing the oil composition for compound cream and the aqueous phase are mixed and pre-emulsified. Next, the fresh cream heated to 50 to 65 ° C. is added to the pre-emulsified liquid and sterilized by heating at 75 to 85 ° C. Next, homogenization is performed under a pressure of ^{20 to} 150 kg / cm ² , and then the mixture is cooled to 5 to 10 ° C. and aged for about 6 to 24 hours.
This compound cream is whipped with a mixer to obtain a foamed whipped cream.

<Oil preparation method>
The fats and oils used in Examples and Comparative Examples were prepared as follows.
Fat A-1: Palm kernel oil [obtained by decolorizing and deodorizing palm kernel oil (melting point: 28.1 ° C., lauric acid: 47.0% by mass). ]
Fat and oil A-2: Transesterified coconut oil [obtained by decolorizing and deodorizing coconut oil by performing non-selective transesterification at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst ( Melting point 28.0 ° C., lauric acid 47.3 mass%). ]

Fat B-1: Transesterified fat 1 [High erucic acid rapeseed oil (erucic acid content about 46%) is subjected to an extreme curing treatment, and the obtained extremely cured oil and coconut oil are mixed at a mass ratio of 1: 1, and this mixing is performed. The oil was obtained by performing non-selective transesterification at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst, and decoloring and deodorizing (melting point: 46.5 ° C., lauric acid 23.4). mass%). ]
Fat and oil B-2: Palm extremely hardened oil [obtained by subjecting palm oil to extreme hardening, decolorization and deodorization (melting point 60.0 ° C., lauric acid 0.2% by mass). ]

Oil C-1: Transesterified oil 2 [Palm olein (iodine number 57) and palm kernel olein were mixed at a mass ratio of 55:45, and this mixed oil was mixed with 0.12% sodium methylate as a catalyst. It was obtained by carrying out a non-selective transesterification reaction at 30 ° C. for 30 minutes, followed by decolorization and deodorization (melting point: 29.1 ° C., lauric acid: 17.8% by mass). ]
Oil C-2: Palm kernel extremely hardened oil [obtained by subjecting palm kernel oil to extreme hardening, decolorization, and deodorization (melting point: 40.0 ° C., lauric acid: 47.0% by mass). ]
Fat and oil C-3: palm extremely hardened oil [obtained by subjecting palm oil to extreme hardening, decolorization and deodorization (melting point: 32.0 ° C., lauric acid: 47.6% by mass). ]
Fat and oil C-4: Transesterified fat and oil 3 [Palm kernel oil subjected to extremely hardened treatment was subjected to non-selective transesterification at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst, and decolorized. It was obtained by deodorization (melting point: 36.0 ° C., lauric acid: 46.7% by mass). ]

<Preparation of compound cream>
(Examples 1-7, Comparative Examples 1-8)
The fats and oils were dissolved by heating and mixed according to the ratios shown in Table 1. To 26.69 parts by mass of the vegetable fats and oils, 0.11 part by mass of soybean lecithin, 0.15 parts by mass of sucrose fatty acid ester (HLB = 5) and 0.05 parts by mass of unsaturated fatty acid monoglyceride are added and melted. The oil phase of the composition was prepared.
Meanwhile, 32.53 parts by mass of water, 2.8 parts by mass of skim milk powder, 0.07 part of sodium metaphosphate, and 0.1 part by mass of sucrose fatty acid ester (HLB = 16) were added and dispersed to prepare an aqueous phase. did.
The oil phase and the aqueous phase are mixed, pre-emulsified at 65 ° C., and further mixed with 37.5 parts by mass of fresh cream (oil content 48%) adjusted to 60 to 65 ° C., and sterilized by heating at 85 ° C. It was.
Thereafter, homogenized under a pressure of ^{80kg / cm 2, 20kg / cm} 2, after cooling to 10 ° C., subjected to overnight aging at 5 ° C., milk fat 18%, to obtain a vegetable oil 27% of the compound cream .

(Example 8, Comparative Example 9)
The fats and oils were dissolved by heating and mixed according to the ratios shown in Table 1. Example 1 except that the composition of Example 1 was changed to 18.17 parts by mass of vegetable oil and fat, 24.10 parts by mass of water, 2.0 parts by mass of skim milk powder, and 55.25 parts by mass of fresh cream. And a compound cream of 27% milk fat and 18% vegetable oil was obtained.

<Viscosity>
The compound cream after aging was measured with a B-type viscometer (LVT made by BROOK FIELD), spindle No. 2, and speed 30.

<Whipping time>
64 g of sugar was added to 800 g of compound cream, the temperature was adjusted to 7.0 ° C., and whipped at 180 rpm with a Kenmix mixer. The time was recorded with the end point when the whipped cream hardness reached 190-210.

<Overrun>
Volume increase rate (%) after whipping (10 minutes). However, the volume increase rate is expressed by the formula: ((a) (weight of cream before whipping-weight of cream after whipping of the same volume) / (b) (weight of cream after whipping of the same volume)) × 100.

<Hardness>
Place the whipped oil-in-water emulsified oil and fat composition (cream) in a 45.5 ml container, use a penetrometer: PEGORO METER made by RIGOSHA, and use a circular swirl (12 g), a circular swirl needle into a flattened cream The penetration was measured (unit: 1/10 mm).

<Milk flavor>
Five expert panelists actually ate whipped cream and evaluated the milk flavor.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

<Miscellaneous taste>
Five expert panelists actually ate whipped cream and evaluated the presence or absence of a vegetable oil-derived miscellaneous taste.
None ... There is no miscellaneous taste derived from vegetable fats and oils, and there is a slight taste ... Miscellaneous taste derived from vegetable oils and fats is somewhat felt, but the taste is good Yes ... Miscellaneous tastes derived from vegetable oils and fats feel Be

<Drilling>
Five expert panelists evaluated eating by actually eating whipped cream.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

<Next day return test>
The whipped cream was packed in a 500 ml beaker and left overnight at 5 ° C., and the overrun and hardness of the next day were measured. Differences from overrun and hardness immediately after whipping were described as Δ overrun and Δ hardness. When the whipped cream is softened (returned), Δ hardness shows a positive value, and when it becomes hard (shrink), it shows a negative value. If the Δ hardness is 80 or more or −40 or less, it is determined that the hardness change is remarkably unusable. If the Δ overrun is -40% or less, it is judged that the foaming is remarkably unusable.

  As an evaluation method of the emulsion stability during liquid transportation, a shaking test was performed.

<Shaking test>
50g of compound cream after aging adjusted to 5 ° C is put into a 100cc beaker and stirred with a stirring blade at 800rpm for 15 minutes, and then the viscosity is measured with a B-type viscometer (LVT of BROOK FIELD viscometer), spindle The measurement was performed at No. 4, speed 30. When the viscosity after shaking is 400 cp or less, it is determined that the emulsion stability is high.

<Evaluation of oil composition for compound cream>
(Melting point)
It was measured according to the standard fat and oil analysis method (2.2.4.2-1996 melting point rising melting point).

<Evaluation results>
Table 1 shows the evaluation results of the oil and fat compositions for whipped creams and compound creams of Examples and Comparative Examples. In Comparative Example 7, since the hardness did not reach the predetermined value, the whipping was terminated halfway, and the same evaluation was performed thereafter.

表１（続き）

Table 1

Table 1 (continued)

As is apparent from the comparison between Table 1, Comparative Example 1 and Comparative Examples 2, 3, the milk flavor, miscellaneous taste, and hardness change after whipping were improved by using the lauric non-hardened oil. However, the shaking tolerance decreased.
Therefore, as shown in the Examples, adding 1 to 15% by mass of extremely hardened oil or processed oil (melting point: 45 ° C or higher) impairs the effect of improving milk flavor, reducing miscellaneous taste, and suppressing return after whipping. The shaking resistance was improved (Examples 1 to 8).

  The oil and fat composition for compound creams of the present invention has excellent milk flavor and mouthfeel in compound creams, reduces miscellaneous taste, suppresses changes in hardness after whipping, and improves emulsification stability when in liquid form Can do. Therefore, the oil and fat composition of the present invention can be suitably used for compound creams.

Claims (10)

  Including a lauric non-hardened oil (A) and an extremely hardened oil having a rising melting point of 45 ° C. or higher or a processed oil (B) thereof, the weight ratio of (A) to the total weight of the oil / fat composition is 70 to 99% by weight, (B ) Is 1 to 15% by mass, and the total mass ratio of (A) and (B) is 80% by mass or more.   (A) The fat and oil composition for compound creams of Claim 1 whose laurin type non-hardened oil is fats and oils selected from the group which consists of palm kernel oil, coconut oil, or these transesterified fats and oils.   (B) The fat-and-oil composition for compound creams of Claim 1 or 2 whose extremely hardened oil or its processed fats and oils are transesterification fats and oils of the mixed oil of a hydration rapeseed extremely hardened oil and a lauric oil.   The oil-fat composition for compound creams as described in any one of Claims 1-3 whose mass ratio of (A) with respect to oil-fat composition total mass is 78-98 mass%.   The oil-fat composition for compound creams as described in any one of Claims 1-4 whose mass ratio of (B) with respect to oil-fat composition total mass is 2-7 mass%.   It consists of a water phase part and an oil phase part, and the said oil phase part consists of milk fat and a vegetable oil composition, and the said vegetable oil composition is fats and oils for compound creams as described in any one of Claims 1-5. Compound cream, which is a composition.   The compound cream of Claim 6 whose oil-fat composition for milk fat: compound cream in an oil phase is 20: 80-80: 20.   The compound cream according to claim 6 or 7, wherein milk fat is derived from fresh cream.   The compound cream of Claim 8 manufactured by mixing and homogenizing, after mixing the oil-fat composition for compound creams, a fresh cream, and an aqueous phase.   The method for producing a compound cream according to any one of claims 6 to 9, wherein homogenization is performed after mixing the oil and fat composition for compound cream, the aqueous phase, and the fresh cream.