JP6122905B2 - Oil composition for pudding - Google Patents

Description

  The present invention relates to an oil and fat composition for purines that suppresses aging of pudding, is excellent in flavor and mouth-melting feeling, and is excellent in light deterioration suppression ability.

  Purines can be broadly classified into “steamed pudding (also called baked pudding, custard pudding, etc.)” that hardens by the thermal coagulation action of eggs and “gel pudding” that hardens with a gelling agent. None of these types of pudding has yet obtained a sufficient texture, and attempts have been made to improve the texture by blending a predetermined fat into the pudding.

  For example, Japanese Patent Application Laid-Open No. 2003-134998 (Patent Document 1) provides an oil-in-water emulsion for pudding kneading used for the production of a pudding having a cold and soft texture, and the oil-in-water emulsion. Describes that oils and fats contain oils and lauric oils rich in SUS-type triglycerides. This document describes that examples of lauric fats and oils include coconut oil, palm kernel oil, and oils and fats subjected to hardening, fractionation and transesterification thereof. In the examples, coconut oil, hardened coconut oil, and hardened palm Nuclear oil is used.

  Japanese Patent Application Laid-Open No. 2009-240257 (Patent Document 2) discloses an underwater oil for kneading pudding that can produce a pudding that has a soft and smooth texture, has a good mouth melt and does not feel oily. Providing a type emulsified oil / fat composition, the composition comprising 40 to 90% by mass of palm oil and / or palm fractionated soft part oil (based on oil phase) and 10 to 50% by mass of liquid oil in the oil phase (Oil phase standard) Contains.

  Furthermore, Japanese Patent Application Laid-Open No. 2013-128481 (Patent Document 3) provides a thick tasting taste while suppressing the oily feeling, provides a pudding with a smooth texture, and has excellent emulsification stability during storage. Providing an oil-in-water emulsion for purines that is hard to thicken (both), the emulsion contains 5 to 40% by mass (based on the oil phase) of milk fat, and 50 parts of lauric oil to 100 parts by mass of milk fat. It describes that it contains 5 to 50% by mass (based on the oil phase) of a random transesterified oil and fat of a blended oil containing ~ 250 parts by mass and containing a predetermined palm fractionated soft part oil. In this document, as lauric fats and oils, it is described that palm oil, palm kernel oil, fats and oils obtained by subjecting these fats and oils to hydrogenation, fractionation, transesterification and the like can be exemplified, In the examples, only palm kernel oil is used.

  However, none of the documents describes a specific example in which transesterified oils and fats of lauric fats and oils are actually blended with pudding. There is also no report on aging of pudding. When pudding is produced using the above oil-in-water emulsion, there is a problem that any of flavor, mouthfeel and ability to suppress light deterioration is inferior although it changes with time or suppresses change with time.

JP 2003-134998 A JP 2009-240257 A JP2013-128481A

  An object of the present invention is to provide an oil and fat composition that suppresses the aging of pudding, is excellent in flavor and mouth-melting feeling, and is excellent in light deterioration suppression ability.

As a result of intensive studies to achieve the above-mentioned problems, the present inventors may refer to the oil-and-fat composition for purine as a transesterified oil / fat of a raw oil / fat containing a lauric-based oil / fat (hereinafter referred to as “laurin-based transesterified oil / fat”). ) Is suppressed, the purine change over time is suppressed, the flavor and the feeling of melting in the mouth are excellent, and the light deterioration suppressing ability is also found, and the present invention has been completed.
That is, (1) The oil and fat composition for purines of the present invention contains a transesterified oil and fat of a raw oil and fat containing a lauric oil and fat. (2) It is preferable that the said raw material fat contains 30-100 mass% of lauric fats and oils. (3) The raw material fats and oils may further contain at least one non-lauric fat and oil selected from palm fats and liquid fats and oils (oils and fats other than lauric fats and oils). (4) The content of the lauric oil / fat is preferably 20% by mass or more based on the total mass of the oil / fat composition for purines. (5) This invention also includes the oil-in-water emulsion for purines containing said oil composition for purines and water. (6) The present invention also includes a pudding containing the above-described oil composition for purines or the above oil-in-water emulsion for purines.

  In the present invention, by using the oil composition for purines containing lauric transesterified oils and fats, it is possible to suppress changes in purine over time, to have excellent flavor and meltability in the mouth, and to further improve the photodegradation of purines (by light irradiation such as fluorescent lamps). Phenomenon that causes off-flavors and off-flavors)

[Oil composition for pudding]
The oil and fat composition for purines of the present invention contains a transesterified oil and fat of a raw oil and fat containing a lauric oil and fat. In the present invention, the term “lauric fat / oil” is a general term for fats and oils whose ratio of lauric acid to the total fatty acids constituting the fat / oil is 30% by mass or more, such as natural fats and oils [for example, palm oil, palm kernel oil (oil palm oil). Oils derived from seeds, vegetable oils such as Babas oil] and processed oils and fats thereof [for example, hardened oil or hydrogenated oil (extremely hardened oil, partially hydrogenated oil, etc.), fractionated oil, transesterified oil] .

  The lauric transesterified fat is not particularly limited as long as it is a fat obtained by transesterifying a raw fat containing lauric fat. The lauric fats and oils contained in the raw material fats and oils are usually lauric fats and oils other than lauric transesterified fats and oils (hereinafter sometimes referred to as “lauric non-esterified fats and oils”), such as coconut oil and palm kernel oil. These hardened oils (such as extremely hardened oil) and fractionated oils can be exemplified. These fats and oils can be used alone or in combination of two or more. Of these oils and fats, coconut oil and palm kernel oil are preferred.

  The raw oil / fat of the lauric transesterified oil / fat may contain at least the lauric oil / fat, and may further contain an oil / fat other than the lauric oil / fat (non-lauric oil / fat). Examples of non-lauric fats and oils include palm fats and oils, liquid fats and oils (liquid fats and oils other than palm fats and oils), and combinations thereof.

  In the present invention, “palm-based oil and fat” refers to palm oil (oil derived from oil palm fruit) and processed oil and fat thereof (eg, hardened oil or hydrogenated oil (extremely hardened oil, partially hydrogenated oil, etc.), fractionated oil, Used in concepts including transesterified fats and oils. Among the processed oils and fats of palm oil, palm fractionated oils are palm stearin (high melting point fraction), palm mid fraction (medium melting point fraction), palm olein, palm double olein, palm triple olein (low melting point fraction). Can be classified.

  Examples of the palm oil / fat optionally contained in the raw oil / fat of the lauric transesterified oil / fat include palm oil and palm fractionated oil. These fats and oils can be used alone or in combination of two or more. Of these oils and fats, palm oil is preferred.

  Liquid oils and fats optionally contained in the raw oil and fat of lauric transesterified oils and fats may be liquid oils and fats at room temperature (about 15 to 25 ° C.), such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, Peanut oil, rice oil, safflower oil (safflower oil), sunflower oil, linseed oil, sesame oil, processed oils and fats thereof (hardened oil, fractionated oil, etc.) can be exemplified. These liquid fats can be used alone or in combination of two or more.

  The content of the lauric oil / fat in the raw oil / fat of the lauric transesterified oil / fat is not particularly limited. The raw oil / fat of the lauric transesterified oil / fat is, for example, 30-100% by mass (eg, 30-99% by mass), preferably 35-100% by mass (eg, 35-95% by mass), more preferably lauric oil / fat. May contain 40-100 mass%.

  The transesterification of the raw oil / fat containing lauric oil / fat can be carried out according to a conventional method, and may be an ester exchange reaction by an enzyme, or may be a random transesterification reaction. The random transesterification reaction is usually performed in the presence of an alkali catalyst (sodium hydroxide, sodium methylate, etc.). The usage-amount of an alkali catalyst in particular is not restrict | limited, Usually, it is 0.1-1 mass part with respect to 100 mass parts of raw material fats and oils. The reaction temperature is not particularly limited, and is usually 50 to 150 ° C.

  The content of the lauric transesterified oil and fat is not particularly limited. For example, it is 50% by mass or more (for example, 55 to 99% by mass), preferably 60% by mass or more (for example, based on the total mass of the oil and fat composition for purines). 65 to 95% by mass), and more preferably 70% by mass or more.

  The oil composition for purines of the present invention may further contain fats and oils other than lauric transesterified fats and oils. Examples of such fats and oils include lauric non-esterified fats and oils, non-lauric fats and oils [palm-based fats and oils, liquid fats and oils (liquid fats and oils other than palm-based fats and oils)], and combinations thereof.

  Specifically, the oil and fat composition for purines of the present invention may further contain a lauric non-esterified oil and fat from the standpoint of the purine flavor and the like. Examples of lauric non-esterified oils and fats include coconut oil, palm kernel oil, hardened oils (such as extremely hardened oil), and fractionated oil. These lauric non-esterified oils and fats can be used alone or in combination of two or more. Of these lauric non-esterified oils and fats, coconut oil and palm kernel oil are preferred.

  The proportion of the lauric non-esterified oil / fat is, for example, 70 parts by mass or less, preferably 65 parts by mass or less, more preferably 60 parts by mass or less (for example, 1 to 55 parts by mass) with respect to 100 parts by mass of the lauric oil / fat. It may be. If the content of the lauric non-esterified oil is too large, the hardness of the pudding may change over time.

  The content of lauric fats and oils (the total amount of lauric fats and oils in raw oils and fats of lauric transesterified fats and lauric fats and oils in fats other than lauric transesterified fats and oils) is the total mass of the oil composition for purines. On the other hand, it may be, for example, 20 to 100% by mass (for example, 20 to 99% by mass), preferably 25 to 100% by mass (for example, 25 to 95% by mass), and more preferably 30 to 100% by mass. .

  The oil and fat composition for purines of the present invention may further contain palm oil and fat from the viewpoint of adjusting the texture of the pudding. Examples of palm oils include palm oil, palm fractionated oil, and combinations thereof. Among the fractionated palm oils, a fractionated palm oil having a melting point of less than 34 ° C. (preferably 30 ° C. or less) is preferable. For example, palm olein, palm double olein, palm triple olein, and palm mid fraction are preferable. Moreover, the palm double olein and palm triple olein are preferable from the point which provides milky feeling.

  Palm oil content (total amount of palm oil and fat in raw oil and fat of lauric transesterified oil and palm oil and fat in fats and oils other than lauric transesterified oil) is the total mass of the oil composition for purines On the other hand, for example, 80% by mass or less (for example, 75% by mass or less), preferably 70% by mass or less (for example, 1-65% by mass), more preferably 60% by mass or less (for example, 5-55% by mass). In particular, it may be 50% by mass or less. In particular, the proportion of palm fractionated oil is, for example, 40 parts by mass or less, preferably 35 parts by mass or less, more preferably 30 parts by mass or less (for example, 1 to 30 parts by mass) with respect to 100 parts by mass of palm-based fats and oils. There may be. When there is too much content of palm oil fat (especially palm fractionation oil), there exists a possibility that the flavor of a pudding may fall.

  The oil and fat composition for purines of the present invention may further contain liquid oils and fats from the viewpoints of pudding flavor, texture adjustment, milky feeling, and the like. The liquid fat is not particularly limited as long as it is a liquid fat at room temperature (about 15 to 25 ° C.), for example, soybean oil, rapeseed oil (such as high oleic rapeseed oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, Examples include safflower oil (eg, high oleic safflower oil), sunflower oil (eg, high oleic sunflower oil), linseed oil, sesame oil, and processed oils (hardened oil, fractionated oil, transesterified oil, etc.). These liquid fats can be used alone or in combination of two or more.

  The content of the liquid fat (the total amount of the liquid fat in the raw oil and fat of the lauric transesterified fat and the liquid fat in the fat other than the lauric transesterified fat) is based on the total mass of the oil composition for purines. For example, 80% by mass or less (for example, 1 to 70% by mass), preferably 60% by mass or less (for example, 5 to 50% by mass), and more preferably 40% by mass or less (for example, 10 to 30% by mass). May be. When there is too much content of liquid fats and oils, there exists a possibility that the mouth melt | dissolution feeling of a pudding may fall.

  The SFC of the oil composition for purines of the present invention is not particularly limited, and can be appropriately selected depending on the texture of the purine (for example, the mouth melt feeling). For example, the SFC may be 20% or more (for example, 30% or more) at 5 ° C., 40% or more (for example, 45 to 80%), and more than 45% (for example, 46%). ~ 75%). Said SFC may be 35% or more (for example, 40 to 70%) at 10 degreeC, and may be the range over 45% (for example, 46 to 68%). Moreover, said SFC may be 55% or less (for example, 20-50%) at 15 degreeC, and may be less than 40% (for example, 25-35%). Furthermore, the above SFC may be 10% or less, preferably 8% or less (for example, 7% or less), more preferably 6% or less (for example, 5% or less) at 30 ° C (or 35 ° C). Good. SFC means solid fat content. SFC can be measured in accordance with a conventional measurement method, for example, “2.2.9 Solid fat content (NMR method)” described in “Oil analysis test method” (2013) edited by Japan Oil Chemists' Society. .

  The oil composition for purines of the present invention may contain various additives such as emulsifiers, stabilizers, sugars, preservatives, colorants, fragrances, antioxidants, pH adjusters and the like. These additives can be used alone or in combination of two or more.

  The oil composition for purines of the present invention is suitably used for suppressing the change with time of pudding (for example, change with time of hardness, particularly curing). For example, the oil and fat composition for purines of the present invention is suitable for applications that suppress the hardening of pudding with the passage of storage days when the pudding is stored at a predetermined temperature. The storage temperature is a temperature at which the pudding is easily cured, for example, a temperature exceeding 5 ° C. (for example, 6 to 10 ° C.). For example, when displaying pudding on a refrigerated display shelf (refrigerated display case), even if the refrigeration temperature is set to 5 ° C., the temperature range is in the vicinity of a fluorescent lamp and the pudding is easily cured. Even in such a case, when the oil composition for purines of the present invention is blended, curing of purines can be effectively suppressed. Moreover, the oil-and-fat composition for purines of this invention can suppress a hardness change at least until the expiration date of purines (for example, from the date of manufacture of purines to 2 to 3 weeks).

[Oil-in-water emulsion for pudding]
The present invention also includes an oil-in-water emulsion for purines comprising the above-described oil composition for purines (oil phase) and water (aqueous phase). This oil-in-water emulsion for purines may contain various additives such as emulsifiers, stabilizers, sugars, milk components, preservatives, colorants, fragrances, antioxidants, pH adjusters and the like. These additives can be used alone or in combination of two or more. Of these additives, emulsifiers, sugars, and milk components are widely used. That is, an oil-in-water emulsion for purines that contains an oil phase containing an oil composition for purines and an emulsifier and an aqueous phase containing water, sugars and milk components is widely used.

  Examples of emulsifiers include propylene glycol fatty acid esters, glycerin fatty acid esters (for example, monoglycerides; acetic acid monoglycerides, lactic acid monoglycerides, citric acid monoglycerides, organic acid monoglycerides such as diacetyltartaric acid monoglyceride), polyglycerin fatty acid esters, and sucrose fatty acid esters. Sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin (for example, soybean lecithin, egg yolk lecithin), enzymatically decomposed lecithin, and the like. These emulsifiers can be used alone or in combination of two or more.

  The proportion of the emulsifier can be appropriately selected according to the dispersibility of the oil phase with respect to the aqueous phase. For example, 0.01 to 10 parts by mass, preferably 0.05 to 5 parts by mass with respect to 100 parts by mass of the oil composition for purines. Part, more preferably 0.1 to 1 part by weight.

  Examples of sugars include monosaccharides (eg, glucose, fructose), disaccharides (eg, maltose, lactose, sucrose, sugar (upper white sugar, granulated sugar, etc.), trehalose), oligosaccharides, starch degradation products (eg, starch syrup, And powdered alcohol) (eg, sorbitol, maltitol, erythritol, xylitol). These saccharides can be used alone or in combination of two or more.

  The ratio of saccharides is appropriately selected according to the flavor of the pudding, for example, 10 to 80 parts by weight, preferably 20 to 70 parts by weight, and more preferably 30 to 60 parts by weight with respect to 100 parts by weight of the oil and fat composition for purines. A mass part may be sufficient.

  Milk components include milk proteins such as cow's milk, skim milk (skimmed milk), whole milk powder (whole milk powder), skim milk powder, sugar-free condensed milk, sugar-free condensed milk, sugar-free skimmed condensed milk, whey (whey) And whey powder, buttermilk, buttermilk powder, casein, sodium caseinate and the like. These milk components can be used alone or in combination of two or more.

  Although the ratio of a milk component is based also on the kind of milk component, it is 100-500 mass parts with respect to 100 mass parts of oil compositions for purines, for example, Preferably it is 150-300 mass parts, More preferably, it is 200-250 mass. Part.

  The ratio (mass ratio) between the oil phase and the aqueous phase may be, for example, 1/99 to 50/50, preferably 5/95 to 40/60, and more preferably 10/90 to 30/70.

  The oil-in-water emulsion for purines is a conventional method, for example, a step (preliminary emulsification step) of mixing an oil phase containing an oil composition for purine and an aqueous phase, and a mixture obtained in the previous step (preliminary emulsion). Can be prepared by a method including a step of homogenizing (homogenizing step).

  In the preliminary emulsification step, the mixing temperature of the oil phase and the aqueous phase is usually 50 to 80 ° C. When the mixing temperature and the mixing time are in the above ranges, the dispersibility of the oil phase (oil droplets) can be improved in the next homogenization step.

In the homogenization step, homogenization of the pre-emulsion is performed using a conventional homogenizer such as a low speed stirrer, a high speed blender, a homomixer, a colloid mill, a homogenizer, an ultrasonic device, and a static mixer. Can do. The homogenization pressure is usually 50 to 350 kg / cm ² . The homogenization step may be performed once or a plurality of times depending on the size and dispersibility of the oil droplets. When performing a homogenization process in multiple times, the homogenization pressure of each time may be the same, and may differ.

  The method for preparing an oil-in-water emulsion for purine may further include at least one step of a sterilization (sterilization) step, a cooling step, and an aging (aging) step as necessary.

  In the sterilization step, the sterilization method is not particularly limited, but is usually heat sterilization. The heating temperature is usually 75 to 150 ° C. The sterilization step may be performed before or after the homogenization step.

  In the cooling step, the cooling attainment temperature is not particularly limited, depending on the aging temperature when it is subjected to the aging step, depending on the solidification temperature of the egg component when preparing the pudding without being subjected to the aging step, for example, It is 50 degrees C or less.

  In the aging step, the aging temperature is usually 5 to 10 ° C. for 6 to 24 hours.

[Pudding]
This invention also includes the pudding containing the oil composition for purines (or the oil-in-water emulsion for purines). The pudding may be steamed pudding (baked pudding or custard pudding) or gel pudding.

  Steamed pudding contains an oil-in-water emulsion for pudding and an egg component. Examples of egg components include whole eggs, egg yolk, egg white, and processed products thereof (for example, warmed products, sweetened products, dried products, frozen products, enzyme-treated products). These egg components can be used alone or in combination of two or more.

  The ratio of the egg component is usually 10 to 30 parts by mass with respect to 100 parts by mass of the oil-in-water emulsion for purine.

  Steamed pudding can be prepared by a conventional method, for example, a method of heating a mixture (or homogenized product thereof) of an oil-in-water emulsion for purine and an egg component (direct baking, steaming, steaming, etc.). The heating temperature is usually 80 to 200 ° C.

  Gelpurin contains an oil-in-water emulsion for purine and a gelling agent. Examples of the gelling agent include agar, gelatin, carrageenan, pectin and the like. These gelling agents can be used alone or in combination of two or more. Gelpurin can be prepared by a conventional method, for example, a method of cooling a mixture of an oil-in-water emulsion for purine and a gelling agent.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. Unless otherwise specified, “part” is based on mass.

The evaluation method of the pudding (or oil composition for purines) of Examples 1-6 and Comparative Examples 1-6 is as follows.
[Hardness change]
The hardness of the day after the pudding was manufactured (initial hardness), and the hardness when stored at 10 ° C. for 1 or 2 weeks was measured with a cylindrical plunger with a diameter of 15 mm using a rheometer (manufactured by Shimadzu Corporation, EZTest). It was calculated by measuring the stress (gf) when pressed 15 mm at a speed of 300 mm / min. The hardness change was calculated by subtracting the initial hardness from the hardness when stored at 10 ° C. for 2 weeks, and whether or not the hardness change was excellent was determined according to the following criteria.
A: Absolute value of hardness change is less than 3.5 gf B: Absolute value of hardness change is 3.5 gf or more and less than 7.0 gf Δ: Absolute value of hardness change is 7.0 gf or more and less than 10.5 gf X: Absolute hardness change Value is 10.5gf or more [flavor]
Three panelists evaluated the flavor of pudding according to the following criteria by five panelists, and showed the average value of the evaluation scores. In addition, when the average value of the evaluation scores is 1 to 1.5, “x”, when it exceeds 1.5 and is “△”, when it exceeds 2 and is 2.5 or less, “◯”, When it exceeded 2.5 and was 3 or less, it evaluated as "(double-circle)".
3: Good without oily odor, 2: Slightly oily odor, 1: Bad oily odor
Three panelists evaluated the feeling of melting of pudding by the following criteria by five panelists, and showed the average value of the evaluation scores. In addition, when the average value of the evaluation scores is 1 to 1.5, “x”, when it exceeds 1.5 and is “△”, when it exceeds 2 and is 2.5 or less, “◯”, When it exceeded 2.5 and was 3 or less, it evaluated as "(double-circle)".
3: Feels solid when put in mouth, melts immediately 2: Feels weak when put into mouth, but melts or feels solid but slightly melts 1: Sticks without feeling solid when put in mouth Or feel solid but remain undissolved [SFC]
In accordance with “2.2.9 Solid fat content (NMR method)” described in “Standard oil analysis test method” (2013) edited by Japan Oil Chemists' Society, SFC of oil composition is in a temperature range of 5-40 ° C. In 5 ° C increments.
[Light degradation control ability]
The light deterioration inhibiting ability was evaluated by measuring the fatty acid composition of the oil and fat composition and using the degree of oxidation difficulty calculated from the fatty acid composition as an index.
Specifically, the fatty acid composition is based on a standard fat and oil analysis method (2.4.2.3-2013 fatty acid composition capillary gas chromatograph method), and a gas chromatography apparatus (“GC-2010 type” manufactured by Shimadzu Corporation), column: It was measured using SUPELCO, SP-2560.
The degree of oxidation difficulty is a value obtained by multiplying the unsaturated fatty acid (oleic acid, linoleic acid, linolenic acid) content of the oil and fat composition by specific coefficients (oleic acid ... 0.89, linoleic acid ... 21, linolenic acid ... 39). Was the oxidation difficulty of the oil composition (reference: Kenji Fukuzawa, Junji Terao, lipid peroxidation experiment method, Yodogawa Shoten).
The light deterioration inhibiting ability was determined according to the following criteria using the degree of oxidation difficulty of the oil and fat composition as an index.
A: Oxidation difficulty is less than 100 O: Oxidation difficulty is 100 or more and less than 200 Δ: Oxidation difficulty is 200 or more and less than 300 ×: Oxidation difficulty is 300 or more

The purines of Examples 1 to 6 and Comparative Examples 1 to 6 were prepared by the following method.
(Preparation of transesterified oil)
The raw material fats and oils shown in Table 1 were charged into the transesterification reaction vessel at the ratio shown in Table 1, reduced in pressure to 0.05 MPa, and heated to 110 ° C. to remove water remaining in the fats and oils. Then, it is cooled to 90 ° C., nitrogen is blown simultaneously with the release of the reduced pressure, and 0.12% by mass of an alkali catalyst (sodium methoxide) is added to the oil and fat while preventing the oil and fat from coming into contact with each other, thereby performing the transesterification reaction Started. After 30 minutes from the start of the reaction, the same amount of water as that of the fat was added to stop the transesterification reaction. After washing with water, water was removed from the reaction product by drying under reduced pressure to obtain a transesterified oil and fat.

(Preparation of oil and fat composition)
By blending the fats and oils shown in Tables 2 and 3 at the ratios shown in Tables 2 and 3, an oil and fat composition for purines was obtained.

(Preparation of oil-in-water emulsion)
An oil phase was prepared by mixing 19.93 parts of the oil and fat composition and 0.07 part of an emulsifier (glycerin fatty acid ester).
45.0 parts of milk, 22.7 parts of water, 10.0 parts of sugar, 2.25 parts of skim milk powder, and 0.025 parts of custard flavor were mixed to prepare an aqueous phase.
20 parts of the oil phase and 80 parts of the aqueous phase were combined, pre-emulsified at 65 ° C., and homogenized at a pressure of 150 kg / cm ² using a homogenizer. After homogenization, the mixture was sterilized by heating at 85 ° C. and cooled to 45 ° C. to obtain an oil-in-water emulsion.

(Preparation of pudding)
The above oil-in-water emulsion and whole egg are mixed at a ratio of the former / the latter (mass ratio) = 90/10, dispensed into a pudding cup, placed in a tray filled with water, and baked at 130 ° C. for 30 minutes. And cooled overnight in a refrigerator at 5 ° C. to obtain a pudding.

The results of Examples and Comparative Examples are shown in Table 2 and Table 3. In addition, the fats and oils used in Examples and Comparative Examples are shown below.

  As is clear from the results in Tables 2 and 3, the puddings of the examples had a significantly smaller difference between the hardness and the initial hardness after storage for 1 to 2 weeks at 10 ° C. than the puddings of the comparative examples. Changes in hardness over time were significantly suppressed. In addition, even when the pudding of the example was stored at 10 ° C. for 3 weeks, the change in hardness with time was significantly suppressed. In addition, the puddings of the examples were not only suppressed in hardness change, but also excellent in both flavor and mouthfeel. Furthermore, the oil and fat composition for purines of the examples has a low oxidation difficulty (excellent in oxidative stability), and is therefore excellent in the ability to suppress light deterioration. The puddings of Examples 9 and 10 show a strong milk feeling compared to the pudding of Example 3, and are excellent in terms of milk feeling.

  The oil and fat composition of the present invention can significantly suppress the change of pudding over time, is excellent in flavor and mouthfeel, and has excellent ability to suppress light degradation. Therefore, as an additive for pudding (steamed pudding, gel pudding) It can be used effectively.

Claims (6)

Random oils made from a mixture of coconut oil, palm kernel oil, and at least one lauric oil selected from these hardened oils and at least one non-lauric oil selected from palm oil and liquid oil An oil / fat composition for steamed pudding containing transesterified oil / fat,
The content of the lauric fat / oil in the raw fat / oil of the random transesterified fat / oil is 40 to 80% by mass,
The content of the random transesterified oil and fat is 50% by mass or more based on the total mass of the oil and fat composition for steamed pudding,
The content of the lauric fat is 20% by mass or more with respect to the total mass of the oil composition for steamed pudding,
SFC of steamed pudding fats composition, at 15 ° C., Ru der less than 40%, the steamed pudding fats composition. The oil and fat composition for steamed pudding according to claim 1, wherein the raw oil and fat contains 30 to 99 mass% of lauric oil and fat. The fat and oil composition for steamed pudding of Claim 1 or 2 which does not contain the cocoa butter whose Y value in a Robibond colorimeter is 10 or more. The oil and fat composition for steamed pudding according to any one of claims 1 to 3, wherein the content of the lauric oil and fat is 40% by mass or more based on the total mass of the oil and fat composition for steamed pudding. The oil-in-water emulsion for steamed puddings containing the oil-and-fat composition for steamed puddings and water in any one of Claims 1-4. Purine steamed including billing purine fat composition for steaming according to any one of claims 1 to 4 or claim 5 purine oil-in-water emulsion steamed according.