JP7500126B2 - Plastic fat composition - Google Patents

Description

The present invention relates to a plastic oil composition that is suitable for foaming even when it contains an aqueous component.

An aerated composition (so-called buttercream) is produced by adding an aqueous component such as liquid sugar to a plastic fat composition such as butter, margarine, or shortening and foaming (incorporating air bubbles). Because buttercream is a water-in-oil emulsion, it has a long shelf life and excellent shape retention, and is therefore widely used as a filling or topping for confectionery and bread. On the other hand, however, because the external phase of the emulsion is fat and oil and the fat content is high, it tastes oily when eaten compared to whipped cream, which is an oil-in-water type, and this has been an issue in terms of taste.

In order to solve the above problems, attempts have been made to reduce the oiliness by adding 4 to 7.5 times the amount of aqueous components to the plastic oil composition to produce a butter cream with a good mouthfeel (e.g., Patent Document 1), and a method has been devised in which an aqueous phase containing sugars and proteins is whipped, and then a fluid oil with a crystallization amount of 15% or less when stored at 25°C is added and stirred (e.g., Patent Document 2). However, there are still problems that remain, such as increased water syneresis during storage and subsequent deterioration of the initial light mouthfeel due to the influence of liquid oil components and thickening components.

Japanese Patent Application Laid-Open No. 52-126406 JP 2004-290186 A

The problem to be solved is to develop an aerated foam-like composition that is stable even with a high proportion of aqueous components and that melts easily in the mouth.

The inventors of the present invention have conducted extensive research to solve the above problems. As a result, they have discovered that by combining specific emulsifiers, it is possible to obtain an aerated foam-like composition that is stable even when the proportion of aqueous components is high, and that melts easily in the mouth. This has led to the completion of the present invention.

That is, the present invention may include the following aspects.
[1] A plastic oil composition comprising an emulsifier having an unsaturated fatty acid having 16 or more carbon atoms among its constituent fatty acids, and a diglycerol fatty acid ester having a saturated fatty acid having 14 or less carbon atoms among its constituent fatty acids, and having an oil content of 70% by mass or more.
[2] The plastic oil composition of [1], wherein the emulsifier having an unsaturated fatty acid having 16 or more carbon atoms in the constituent fatty acids is one or more emulsifiers selected from sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters.
[3] The plastic oil composition of [1] or [2], wherein the diglycerol fatty acid ester having a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acids is one or more selected from diglycerol myristate, diglycerol laurate, diglycerol caprate, and diglycerol caprylate.
[4] Any one of the plastic oil compositions of [1] to [3], further comprising a propylene glycol fatty acid ester having a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acids.
[5] Any one of the plastic oil compositions of [1] to [4], wherein the content of transesterified oils and fats in the oils and fats contained in the plastic oil and fat composition is 50 to 100 mass%.
[6] Any one of the plastic oil compositions according to [1] to [5], wherein the oil phase contains an emulsifier having an unsaturated fatty acid with 16 or more carbon atoms among the constituent fatty acids, and a diglycerol mono-fatty acid ester having a saturated fatty acid with 14 or less carbon atoms among the constituent fatty acids.
[7] A method for producing a plastic oil composition according to any one of [1] to [6],
The method for producing the composition includes cooling and plasticizing a composition containing a molten oil or fat obtained by melting an emulsifier having unsaturated fatty acids with 16 or more carbon atoms among its constituent fatty acids and a diglycerol fatty acid ester having saturated fatty acids with 14 or less carbon atoms among its constituent fatty acids.
[8] An air-containing composition comprising an emulsifier having an unsaturated fatty acid having 16 or more carbon atoms among its constituent fatty acids, and a diglycerol fatty acid ester having a saturated fatty acid having 14 or less carbon atoms among its constituent fatty acids, and comprising less than 70% by mass of an oil or fat, and 30% by mass or more of an aqueous component.
[9] A method for producing an aerated composition according to [8], comprising mixing a plastic oil composition according to any one of [1] to [6] and an aqueous component to form aerated bubbles.

The present invention provides an aerated foam composition that is stable and melts easily in the mouth even when the proportion of aqueous components is high, and a plastic oil composition that serves as the base for the aerated foam composition.

The present invention will be described in detail below.
The plastic oil composition of the present invention contains an emulsifier having an unsaturated fatty acid having 16 or more carbon atoms in the constituent fatty acids. The content of the unsaturated fatty acid in the constituent fatty acids of the emulsifier is preferably 70 to 100% by mass, more preferably 80 to 100% by mass. The unsaturated fatty acid is preferably 70% by mass or more (more preferably 80% by mass or more) of a monovalent unsaturated fatty acid, and is preferably oleic acid and/or erucic acid. The emulsifier having an unsaturated fatty acid having 16 or more carbon atoms in the constituent fatty acids is preferably glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, more preferably polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and even more preferably sorbitan fatty acid ester. Two or more kinds of emulsifiers having an unsaturated fatty acid having 16 or more carbon atoms in the constituent fatty acids may be used in combination.

The HLB of the emulsifier having an unsaturated fatty acid with 16 or more carbon atoms in the constituent fatty acids is preferably 1 to 8, more preferably 3 to 6, and even more preferably 4 to 5.5. Here, HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index for knowing whether a synthetic emulsifier is hydrophilic or lipophilic. HLB takes a value of 0 to 20, and the smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows:
HLB=20×(1−S/A)
S: Saponification value
A: This refers to a method of calculating the HLB value from the neutralization value of the fatty acid in the ester. The content of the emulsifier having an unsaturated fatty acid with 16 or more carbon atoms in the constituent fatty acid in the plastic oil composition of the present invention is preferably 0.05 to 2 mass%, more preferably 0.2 to 1.4 mass%, and even more preferably 0.3 to 1 mass%.

The plastic oil composition of the present invention contains a diglycerol fatty acid ester having a saturated fatty acid with 14 or less carbon atoms as a constituent fatty acid. The diglycerol fatty acid ester has a structure in which one molecule of fatty acid is ester-bonded to a glycerol dimer. The diglycerol fatty acid ester having a saturated fatty acid with 14 or less carbon atoms as a constituent fatty acid is preferably diglycerol myristate, diglycerol laurate, diglycerol caprate, or diglycerol caprylate, more preferably diglycerol myristate, diglycerol laurate, and even more preferably diglycerol myristate. Two or more diglycerol fatty acid esters having a saturated fatty acid with 14 or less carbon atoms as a constituent fatty acid may be used in combination.

In addition, in the diglycerol fatty acid ester having a saturated fatty acid with 14 or less carbon atoms as a constituent fatty acid, the mono fatty acid ester preferably accounts for 70 to 100% by mass, more preferably 80 to 100% by mass. In addition, the HLB of the diglycerol fatty acid ester having a saturated fatty acid with 14 or less carbon atoms as a constituent fatty acid is preferably 6 to 11, more preferably 7 to 10, and even more preferably 8.4 to 9.4. In addition, the content of the diglycerol fatty acid ester having a saturated fatty acid with 14 or less carbon atoms as a constituent fatty acid in the plastic oil composition of the present invention is preferably 0.02 to 1.2% by mass, more preferably 0.08 to 0.8% by mass, and even more preferably 0.1 to 0.6% by mass.

The plastic oil composition of the present invention may contain one or more other emulsifiers other than the above-mentioned emulsifiers having unsaturated fatty acids with 16 or more carbon atoms in the constituent fatty acids and diglycerin fatty acid esters having saturated fatty acids with 14 or less carbon atoms in the constituent fatty acids, so long as the effects of the present invention are not impaired. Examples of other emulsifiers include glycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, etc.

The plastic oil composition of the present invention may contain a propylene glycol fatty acid ester having a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid. The content of saturated fatty acids in the constituent fatty acids of the emulsifier is preferably 70 to 100% by mass, more preferably 80 to 100% by mass. In addition, preferably 70% by mass or more (more preferably 80% by mass or more) of the saturated fatty acids are palmitic acid, stearic acid, behenic acid, and more preferably stearic acid. The HLB of the propylene glycol fatty acid ester having a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid is preferably 2 to 6, more preferably 2.5 to 5, and even more preferably 3 to 4.5. Two or more types of propylene glycol fatty acid esters having a saturated fatty acid having 16 or more carbon atoms as a constituent fatty acid may be used in combination. The content of propylene glycol fatty acid esters having saturated fatty acids with 16 or more carbon atoms in the constituent fatty acids in the plastic oil composition of the present invention is preferably 0.02 to 1.4 mass%, more preferably 0.08 to 1.0 mass%, and even more preferably 0.1 to 0.8 mass%.

The plastic oil composition of the present invention may contain lecithin. When the lecithin is crude lecithin, the acetone insoluble matter is treated as the net content of lecithin. The acetone insoluble matter of crude lecithin can be determined, for example, as follows. 2 g of a sample is weighed into a beaker, 300 milliliters of ice-cold acetone is added, and the mixture is thoroughly stirred and left for 30 minutes. The supernatant is suction filtered through a glass filter with a known mass, and the insoluble matter is washed three times with 30 milliliters of ice-cold acetone, and the entire amount of the insoluble matter is transferred to the glass filter. The glass filter is filled with ice-cold acetone, and after suction, the glass filter is dried under reduced pressure and the mass is measured. The increase in the mass of the glass filter is the mass of the acetone insoluble matter. (Mass of insoluble matter/amount of sample taken) x 100 is the acetone insoluble matter (mass%). The lecithin content in the plastic oil composition of the present invention is preferably 0.005 to 0.12% by mass, more preferably 0.02 to 0.1% by mass, and even more preferably 0.03 to 0.08% by mass.

The plastic oil composition of the present invention is not particularly limited as long as it is a plastic oil composition in which the continuous phase is an oil. Examples include shortening, margarine, and fat spreads. The content of the oil in the plastic oil composition of the present invention is 70% by mass or more, preferably 70 to 99.8% by mass, more preferably 80 to 99.5% by mass, and even more preferably 90 to 99.3% by mass. The content of water in the plastic oil composition of the present invention (excluding water contained in the water-containing material) is preferably 0 to 29.8% by mass, more preferably 0 to 19.8% by mass, and even more preferably 0 to 9.98% by mass.

The fats and oils contained in the plastic fat composition of the present invention are not particularly limited as long as they are suitable for edible use. For example, one or more of coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm stearin, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, and cocoa butter, as well as mixed oils and processed fats and oils (hydrogenated oils, interesterified oils, and fractionated oils) thereof can be used. However, the fats and oils contained in the plastic fat composition of the present invention preferably contain 50 to 100% by mass, more preferably 55 to 100% by mass, and even more preferably 60 to 100% by mass of interesterified fats and oils.

The above-mentioned transesterified oils and fats are not particularly limited. However, transesterified oils and fats containing lauric oils and fats as the raw oils and fats are preferred. Lauric oils and fats are oils and fats in which the content of lauric acid in the total amount of fatty acids constituting the oils and fats is 30% by mass or more. Examples of lauric oils and fats include coconut oil, palm kernel oil, babassu oil, and the like, as well as fractionated oils thereof. Transesterified oils and fats may also contain non-lauric oils and fats as the raw oils and fats. Non-lauric oils and fats are oils and fats in which the content of fatty acids having 16 or more carbon atoms in the total amount of fatty acids constituting the oils and fats is 90% by mass or more. Examples of non-lauric oils and fats include palm oil, palm fractionated oils (palm olein, palm stearin, etc.), soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, olive oil, and the like, as well as their extremely hardened oils. The transesterified oil may be a transesterified oil of a mixed oil containing a lauric oil and a non-lauric oil. The mixed oil contains the lauric oil and the non-lauric oil in a mass ratio of preferably 20:80 to 80:20, more preferably 30:70 to 70:30, and even more preferably 35:65 to 65:35. Two or more types of lauric oil and non-lauric oil may be used in combination. Two or more types of transesterified oil may be used in combination. The iodine value of the transesterified oil is preferably 20 to 60, more preferably 25 to 50, and even more preferably 30 to 45. When a plurality of transesterified oils are used, the iodine value is determined by a weighted average.

The transesterification reaction for preparing the transesterified oils and fats is not particularly limited, and may be either nonselective transesterification (random transesterification), which is a transesterification reaction with low position selectivity, or selective transesterification (position-specific transesterification), which is a transesterification reaction with high position selectivity. However, nonselective transesterification is preferred. The method of transesterification is also not particularly limited, and may be either chemical transesterification or enzymatic transesterification. However, chemical transesterification is preferred. Chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is a nonselective transesterification with low position selectivity. The chemical transesterification reaction can be carried out, for example, according to a conventional method, by thoroughly drying the raw oil and fat, adding 0.1 to 1 mass% of the catalyst to the raw oil and fat, and stirring at 80 to 120°C under reduced pressure for 0.5 to 1 hour. After the transesterification reaction is completed, the oil and fat may be washed with water to remove the catalyst, and then subjected to a purification process (decolorization, deodorization, etc.) that is usually performed in the refining process of edible oils and fats.

The plastic oil composition of the present invention may contain various additives used in ordinary margarine or shortening to the extent that the effect of the present invention is not impaired. Specific examples include dairy products such as whole milk powder, buttermilk, and skim milk powder, thickening polysaccharides such as pectin, carrageenan, xanthan gum, and gellan gum, antioxidants such as tocopherol, ascorbic acid fatty acid esters, lignans, coenzyme Q, oryzanol, tea extract, and rutin, plant sterols, salt, colorings, and flavors.

The method for producing the plastic oil composition of the present invention is not particularly limited. It is produced by a method commonly used for producing margarine, shortening, etc. For example, a melted oil phase containing oil and fat and, if necessary, an oil-soluble component is prepared. If necessary, an aqueous phase in which a water-soluble component is dissolved or dispersed in water is added to mix and emulsify the phase. Next, the oil phase or the mixed emulsion phase is preferably sterilized. The sterilization method may be a batch type in a tank, or a continuous type using a plate-type heat exchanger or a scraping-type heat exchanger. Next, the composition is cooled and crystallized. Preferably, the composition is cooled and plasticized. The cooling conditions are preferably rapid cooling rather than gradual cooling. The cooling conditions are preferably -0.5°C/min or more, and more preferably -5°C/min or more. Examples of cooling equipment include closed-type continuous tube coolers, such as rapid cooling mixers such as votators, compinators, and perfectors. Also, a combination of an open-type diacooler and a compinator may be used. The cooled and crystallized plastic oil composition may be subjected to temperature control (aging) treatment at a temperature of about 20 to 35°C for about 12 to 48 hours.

The aerated composition of the present invention has a fat content of less than 70% by mass. That is, the fat content of the aerated composition of the present invention is preferably 19 to 69% by mass, more preferably 24 to 63% by mass, even more preferably 24 to 49% by mass, even more preferably 29 to 45% by mass, and most preferably 29 to 42% by mass. The fat content of the aerated composition of the present invention is preferably the same as that of the plastic fat content of the present invention. According to a preferred embodiment of the aerated composition of the present invention, the aerated composition of the present invention contains the plastic fat content of the present invention. The fat content of the plastic fat content of the present invention in the aerated composition of the present invention is preferably 20 to 70% by mass, more preferably 25 to 64% by mass, even more preferably 25 to 50% by mass, even more preferably 30 to 46% by mass, and most preferably 30 to 43% by mass.

In addition, the aerated composition of the present invention contains, based on 100 parts by mass of fat or oil, preferably 0.05 to 2 parts by mass, more preferably 0.2 to 1.4 parts by mass, and even more preferably 0.3 to 1 part by mass of an emulsifier having an unsaturated fatty acid with 16 or more carbon atoms in the constituent fatty acids, and preferably 0.02 to 1.2 parts by mass, more preferably 0.08 to 0.8 parts by mass, and even more preferably 0.1 to 0.6 parts by mass of a diglycerol fatty acid ester having a saturated fatty acid with 14 or less carbon atoms in the constituent fatty acids. In addition, one preferred embodiment of the air-containing composition of the present invention contains, based on 100 parts by mass of the oil or fat content, preferably 0.02 to 1.4 parts by mass, more preferably 0.08 to 1.0 parts by mass, and even more preferably 0.1 to 0.8 parts by mass of a propylene glycol fatty acid ester having a saturated fatty acid with 16 or more carbon atoms as the constituent fatty acid, and preferably 0.005 to 0.12 parts by mass, more preferably 0.02 to 0.1 parts by mass, and even more preferably 0.03 to 0.08 parts by mass of the lecithin.

The aerated foam composition of the present invention preferably contains an aqueous component. The aqueous component is not particularly limited as long as it is water and/or an edible component soluble in water. However, the aqueous component preferably contains a carbohydrate having a sweet taste. The carbohydrate is a carbohydrate excluding dietary fiber. The carbohydrate is not particularly limited as long as it is sweet. Examples of carbohydrates include sugars such as sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, xylose, trehalose, oligosaccharides, raffinose, honey, starch syrup, liquid sugar, enzyme-converted starch syrup, sucrose-bound starch syrup, isomerized liquid sugar, and dextrin, and sugar alcohols such as reduced starch syrup, reduced sugar polydextrose, sorbitol, reduced lactose, palatinit, xylitol, maltitol, erythritol, and mannitol.

The aqueous component may be in an anhydrous or aqueous solution state, or in an emulsified state (O/W or W/O/W) in which the aqueous solution is the outermost phase. The content of the aqueous component in the aerated composition of the present invention is 30% by mass or more, preferably 30 to 80% by mass, more preferably 36 to 75% by mass, even more preferably 50 to 75% by mass, even more preferably 54 to 70% by mass, and most preferably 57 to 70% by mass, as the total of the aqueous components in the anhydrous, aqueous, and emulsion states.

The aerated foam composition of the present invention may contain other food ingredients that are generally used in aerated foam compositions, so long as they do not impair the effects of the present invention. Examples of other food ingredients include various dairy products such as whey powder and cheese powder, cacao products such as cacao mass and cocoa powder, various processed fruit powders such as lemon powder and strawberry powder, various processed vegetable powders, various powders such as matcha powder and coffee powder, table salt, etc.

The method for producing the aerated composition of the present invention is not particularly limited. A typical method for producing aerated compositions can be applied. A preferred embodiment of the method for producing the aerated composition of the present invention is, for example, adding an aqueous component to the plastic oil composition of the present invention to foam (incorporate air bubbles), or adding an aqueous component to the foamed (aerated) plastic oil composition and stirring and mixing. The specific gravity of the aerated composition of the present invention is preferably 0.4 to 0.8, more preferably 0.5 to 0.7, and even more preferably 0.55 to 0.65.

The plastic fat composition and the aerated composition of the present invention may be eaten directly with bread or baked goods, for example, as shortening, margarine, spread or butter cream. They may also be used for folding or kneading into dough for bread or baked goods. Examples of bread and baked goods include baked goods such as biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, langue de chat, and macarons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (shortcake, roll cake, torte, decorated cake, chiffon cake, etc.), choux pastries, fermented confectioneries, Western confectioneries such as pies and waffles, sweet breads, French breads, stollen, panettone, brioche, donuts, Danish pastries, and croissants.

The present invention will be described in detail below based on specific examples. Note that the present invention is not limited in any way to the contents of the examples shown below.

<Emulsifier>
The following emulsifiers were prepared:
Sorbitan oleate (product name: Poem O-80V, abbreviated as O-80V, HLB 4.9, manufactured by Riken Vitamin Co., Ltd.)
Sucrose erucic acid ester (product name: Ryoto Sugar Ester ER-290, abbreviated ER-290, HLB 2, manufactured by Mitsubishi Chemical Foods Corporation)
Sucrose stearate (product name: Ryoto Sugar Ester S-170, abbreviated as S-170, HLB 1, manufactured by Mitsubishi Chemical Foods Corporation) Diglycerin monomyristate (product name: Poem DM-100, abbreviated as DM-100, diglycerin monomyristate content 81% by mass, HLB 8.8, manufactured by Riken Vitamin Co., Ltd.)
Diglycerin monopalmitate (product name: Poem DP-95RF, abbreviation: DP-95RF, diglycerin monopalmitate content 85% by mass, HLB 8.0, manufactured by Riken Vitamin Co., Ltd.)
Mixture of diglycerin monopalmitate and diglycerin monostearate (product name: Poem DS-80RF, abbreviation: DS-80RF, total content of diglycerin monopalmitate and diglycerin monostearate: 64% by mass, HLB: 6.5, manufactured by Riken Vitamin Co., Ltd.)
Propylene glycol monostearate (product name: Rikemal PS-100, abbreviation: PS-100, stearic acid content of 85% or more by mass, manufactured by Riken Vitamin Co., Ltd.)
Soy lecithin (product name: Lecithin DX, abbreviation: DX, acetone insoluble content 65% by mass, manufactured by Nisshin Oillio Group Co., Ltd.)

<Edible oils and fats>
The following edible oils and fats were prepared:
-Interesterified oil A (chemically interesterified oil of a mixture of 40 parts by mass of palm kernel oil and 60 parts by mass of palm oil, abbreviated as IE-A, manufactured by Nisshin Oillio Group Co., Ltd.)
-Interesterified oil B (chemically interesterified oil consisting of 50 parts by mass of extremely hardened palm kernel oil and 50 parts by mass of extremely hardened palm oil, abbreviated as IE-B, manufactured by Nisshin Oillio Group, Ltd.)
・Interesterified oil C (chemically interesterified palm olein oil, abbreviated as IE-C, manufactured by Nisshin Oillio Group, Ltd.)
・FHCNO (Freshly hydrogenated coconut oil) (manufactured by Nisshin Oillio Group, Ltd.)
・Rapeseed oil (abbreviation: RSO, manufactured by Nisshin Oillio Group, Ltd.)

<Preparation of plastic oil composition>
Plastic fat compositions (shortenings) were produced according to the formulations in Tables 1 and 2. That is, fats and oils and emulsifiers were mixed and melted, and then rapidly cooled and kneaded using a combinator in the usual manner (20% by volume of nitrogen gas was enclosed), to obtain the shortenings of Examples 1 to 10.

<Preparation of Foam Composition>
300 g of each of the shortenings of Examples 1 to 10 was mixed in a Hobart mixer until the specific gravity reached 0.50. Then, 540 g of maltose syrup (Brix 70, manufactured by Nihon Shokuhin Kako Co., Ltd.) was added and mixed until the specific gravity reached 0.60, to obtain the aerated compositions (butter cream) of Examples 1 to 10.

<Evaluation of air-containing foam composition>
For the butter creams of Examples 1 to 10, the creams squeezed out of the piping bag were left to stand at 32°C for three days, and the change in state (heat resistance) was observed. In addition, the creams were evaluated for melting in the mouth by five experienced panelists. The evaluation criteria are shown below. The evaluation results are shown in Tables 1 and 2.

(Heat resistance evaluation criteria)
◎: No change from before leaving at 32°C, very good ○: Almost no change from before leaving at 32°C, good △: Slightly sagging (deaeration) compared to before leaving at 32°C ×: Sagging (deaeration) compared to before leaving at 32°C, oil loss

(Evaluation criteria for meltability)
Each panelist scored according to the following criteria, and the total scores were used to give an overall evaluation according to the following criteria.

Score Very good melting in the mouth 2 points Good melting in the mouth 1 point Melting in the mouth is within the acceptable range 0 points Poor melting in the mouth, unacceptable -1 point

Overall evaluation of melting in the mouth based on the total score ◎: 8 points or more, very good melting in the mouth ○: 5 points to 7 points, good melting in the mouth △: 2 points to 4 points, acceptable melting in the mouth ×: 1 point or less, not good melting in the mouth

Claims (7)

one or more emulsifiers selected from sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters, each of which has an unsaturated fatty acid having 16 or more carbon atoms in its constituent fatty acids and has an HLB of 1 to 8;
and one or more diglycerol fatty acid esters having an HLB of 6 to 11 selected from diglycerol myristate and diglycerol laurate ,
A plastic oil-and-fat composition for butter cream having an oil-and-fat content of 70% by mass or more,
The plastic oil-and-fat composition for butter cream, wherein the content of transesterified oil-and-fat containing lauric oil-and-fat as a raw material oil-and-fat in the oil-and-fat is 55 to 100 mass%. 2. The plastic oil composition for butter cream according to claim 1 , further comprising a propylene glycol fatty acid ester having a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acids. The plastic oil composition for butter cream according to claim 1 or 2, further comprising lecithin. The plastic oil-and-fat composition for butter cream according to any one of claims 1 to 3, wherein the oil phase contains one or more emulsifiers having an HLB of 1 to 8 selected from sorbitan fatty acid esters, sucrose fatty acid esters , and polyglycerin fatty acid esters, each of which has an unsaturated fatty acid having 16 or more carbon atoms in its constituent fatty acids, and one or more diglycerin fatty acid esters having an HLB of 6 to 11 selected from diglycerin myristate and diglycerin laurate . A method for producing a plastic oil composition for butter cream according to any one of claims 1 to 4 , comprising the steps of:
The method for producing the composition includes cooling and plasticizing a composition containing a molten oil or fat obtained by melting one or more emulsifiers having an HLB value of 1 to 8, selected from sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerol fatty acid esters, each of which has an unsaturated fatty acid having 16 or more carbon atoms in its constituent fatty acids, and one or more diglycerol fatty acid esters having an HLB value of 6 to 11, selected from diglycerol myristate and diglycerol laurate. A butter cream comprising one or more emulsifiers having an HLB of 1 to 8 and selected from sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters, each of which has an unsaturated fatty acid having 16 or more carbon atoms in its constituent fatty acids, and one or more diglycerin fatty acid esters having an HLB of 6 to 11 and selected from diglycerin myristate and diglycerin laurate , and comprising less than 70% by mass of fats and oils and 30% by mass or more of an aqueous component,
The butter cream, wherein the content of transesterified fats and oils containing lauric fats and oils as raw material fats and oils is 55 to 100% by mass. 7. A method for producing buttercream according to claim 6 , which comprises mixing the plastic oil composition for buttercream according to any one of claims 1 to 4 and an aqueous component to form air bubbles.