OTA AKIRA,太田 晶,KUWATA KAZUHIKO,桑田 和彦,YOKOYAMA KAZUAKI,横山 和明
申请号：
JP2014266220
公开号：
JP2015142568A
申请日:
2014.12.26
申请国别(地区):
JP
年份:
2015
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide an oil and fat composition for butter cream capable of providing a butter cream less in a collapse of a shape at high temperature or with time and excellent in keeping shape, less in bleeding of liquid oil at high temperature or with time, less in a change of hardness of a plastic oil and fat even with long storage, good in melt in mouth, good in foamability and dispersibility during creaming, liquid holding property when adding liquid sugar or the like, and flavor release, and less in trans acid amount.SOLUTION: It contains an oil and fat containing a transesterification oil and fat (A) of 5 mass% or more and less than 30 mass% of a lauric oil and fat (A1) having the content of lauric acid of 30 mass% or more and over 70 mass% and 95 mass% or less of a palm oil and fat (A2) having the content of aliphatic acid having 16 or more carbon atoms of 35 mass% or more, and has the total percentage of bi-saturated and tri-saturated triglyceride of 30 to 65 mass% based on the total amount of oil and fat, a mass ratio between a symmetric type and an asymmetric type of bi-saturated triglyceride of 0.25 to 1.2, the percentage of triglyceride having 40 to 48 total carbon atoms in structural aliphatic acid of 5.0 to 30 mass% based on the total amount of oil and fat, and the trans acid amount of 0.1 to 3 mass% based on the total amount of oil and fat.COPYRIGHT: (C)2015,JPO&INPIT【課題】高温や経時による形状の崩れが少なく保型性に優れ、高温や経時による液状油の染みだしが少なく、長期保存しても可塑性油脂の硬さ変化が少なく、かつ口溶けも良好で、そしてクリーミング時の起泡性と分散性、液糖などを添加したときの抱液性、フレーバーリリースも良好な、トランス酸量が少ないバタークリームを得ることができるバタークリーム用油脂組成物を提供する。【解決手段】ラウリン酸含有量30質量%以上のラウリン系油脂(A1)5質量%以上30質量%未満と、炭素数16以上の脂肪酸含有量35質量%以上のパーム系油脂(A2)70質量%超95質量%以下とのエステル交換油脂(A)を含有し、2飽和及び3飽和トリグリセリドの合計割合が油脂全量に対して30~65質量%、2飽和トリグリセリドのうち対称型と非対称型との質量比が0.25~1.2、構成脂肪酸の総炭素数が40~48であるトリグリセリドの割合が油脂全量に対して5.0~30質量%、トランス酸量が油脂全量に対して0.1~3質量%である。【選択図】なし
