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Oil or fat composition and butter cream using oil or fat composition

A technology for oil and fat composition and cream, which is applied in the direction of cream substitute, edible oil/fat, edible oil/fat, etc., can solve the problems of reduced foaming and the like, and achieve the effect of excellent mouth-melting feeling

Active Publication Date: 2013-11-20
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the whipped cream of Patent Document 2 has a problem that foamability will decrease if water-based components such as liquid sugar are used.

Method used

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  • Oil or fat composition and butter cream using oil or fat composition
  • Oil or fat composition and butter cream using oil or fat composition
  • Oil or fat composition and butter cream using oil or fat composition

Examples

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preparation example Construction

[0063] (Oils and fats used in the preparation of oil and fat compositions)

[0064] The fats and oils used in the preparation of the oil composition of the present invention are not particularly limited as long as they satisfy the above-mentioned conditions (a) to (d) or the above-mentioned fatty acid content, and general edible oils (soybean oil, rapeseed oil, etc.) can be used. , canola oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat) or Mixed oils of these oils, processed oils of these oils or mixed oils (ester exchanged oils, fractionated oils, hydrogenated oils, etc.), etc. As preferred examples of fats and oils used in the preparation of the oil composition of the present invention, for example, the following fats and oils containing C44-C48TAG, the following fats and oils A, the following liquid oils, fractionated palm oil (melting p...

Embodiment

[0138] Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited by these Examples.

[0139]

[0140] The content of each fatty acid in the oil and fat composition shown below, the SFC of the oil and fat composition, and the content of each triacylglycerol in the oil and fat composition were measured by the following methods.

[0141] The content of each fatty acid in the oil and fat composition was measured by gas chromatography (AOCS Ce1f-96 standard).

[0142] The SFC of the oil and fat composition was measured in accordance with "2.2.9-2003 Solid Fat Content (NMR Method)" of "Standard Oil and Fat Analysis Test Method" compiled by Japan Oil Chemical Society.

[0143] The content of each triacylglycerol in the oil was determined by gas chromatography (JAOCS, vol.70, No.11, 1111-1114 (1993) standard) and silver ion column-HPLC method (J.High Resol.Chromatogr., 18,105- 107 (1995) stand...

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Abstract

Provided are a butter cream having excellent foaming properties and a high meltability in mouth and an oil or fat composition suitable for the production of the butter cream. The oil or fat composition according to the present invention is characterized by satisfying the following requirements (a) to (d): (a) the content of C44-48 triacylglycerols being 14 mass% or greater relative to the total mass of triacylglycerols; (b) the sum of the content of SU2 triacylglycerols and the content of U3 triacylglycerols being 40 mass% or smaller relative to the total mass of triacylglycerols; (c) the sum of the content of M2L triacylglycerols and the content of ML2 triacylglycerols being 40 mass% or smaller relative to the total mass of triacylglycerols; and (d) the content of PPO triacylglycerols being 8.5 mass% or smaller relative to the total mass of triacylglycerols.

Description

technical field [0001] The present invention relates to a cream excellent in foamability and melt-in-the-mouth feeling, and an oil-fat composition used for the cream. Background technique [0002] Butter is generally manufactured by adding flavor components such as sugar to margarine or shortening and frothing them. In cream, generally, since a water-in-oil type emulsion or a shortening consisting only of an oil phase is used as a raw material, the melt in the mouth tends to become greasy. Therefore, in order to improve the melt-in-the-mouth texture of cream, liquid sugar of an aqueous component is often used as a flavor component in cream. Since cream has good shelf life and excellent shape retention, it is widely used in the field of confectionary manufacturing and bread manufacturing as filled cream, decorated cream, sand cream, and the like. [0003] As raw material fats and oils of margarine and shortening used in butter, hardened fish oil has been used because it has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23D9/007C11C3/00C11C3/10A23L9/20
CPCC11C3/10A23D7/00A23D9/00A23D9/007C11C3/00A23D7/003
Inventor 小泽拓也
Owner THE NISSHIN OILLIO GRP LTD
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