WO2006095505A1

WO2006095505A1 - Heat-resistant filling and process for producing the same

Info

Publication number: WO2006095505A1
Application number: PCT/JP2006/301400
Authority: WO
Inventors: Koji Asama; Yoshio Yamawaki; Hideki Komai
Original assignee: Fuji Oil Company, Limited
Priority date: 2005-03-08
Filing date: 2006-01-30
Publication date: 2006-09-14
Also published as: CN101115397A; KR20070117538A; JPWO2006095505A1

Abstract

A filling which is superior in heat resistance to conventional products and has satisfactory meltability in the mouth. The heat-resistant filling is a fat composition (A) which is obtained by mixing a fat having a melting point not higher than the body temperature with a saturated fatty acid triglyceride and whipping the mixture or is a fat composition (B) which comprises that fat composition further containing a non-fat ingredient, wherein the fat composition (A) has a specific gravity of 0.2-0.5 or the fat composition (B) has a specific gravity of 0.2-0.9.

Description

Specification

Heat resistant fillings and process for producing the same

Technical field

TECHNICAL FIELD [0001] The present invention relates to a filling having an oil composition composition in a foaming state having excellent heat resistance.

More particularly, the present invention relates to heat-resistant fillings that are well melted even at high temperatures, such as in summer, and that are prevented from being deformed or changed in oil separation, and a method for producing the same.

Background art

[0002] In general, oil-based products such as butter, margarine, or shortening are used as a continuous phase, and powdered sugar, powdered fruit juice, solids such as seeds, liquids such as liquid sugar and fruit juice, and gases such as air and nitrogen Is dispersed as a discontinuous phase in the form of bubbles, and is used for filling and topping of confectionery. While maintaining the shape of solid fat filling, topping, etc. in these fat-based products such as butter and margarine and retaining aqueous components and bubbles, the solid fat melts and becomes liquid as the temperature rises. For this reason, solid fats that melt well in the mouth are difficult to maintain the shape of the oil and fat composition at high temperatures such as in the summer, and the commercial value as filling, topping, etc. is lost. Thus, in the past, oil and fat compositions for summer have been given heat resistance by increasing the melting point of margarine, shortening, etc., and increasing the solid fat content at high temperatures!]. However, with this method, the melting of the mouth worsens, and even if the shape is maintained, the perfection of the product will not be high. Various proposals have been made for heat-resistant rice cakes for such problems in order to improve the texture and the melting of the mouth.

Patent Document 1 proposes a method in which an oil and fat component having a melting point of 35 ° C. or less and an excellent fat and oil component including a heat-resistant extremely hardened oil are separately manufactured and then mixed. Not foamed. Patent Document 2 proposes a method of rapid cooling and kneading while forcibly injecting an inert gas into a mixture in which a solid is dispersed in completely melted fats and oils. However, in Patent Document 1, the manufacturing process is complicated, and in Patent Document 2, a dedicated device is required, both of which are economically burdensome.

Patent Document 3 proposes adding edible wax to oils and fats to provide heat-resistant shape retention of the center cream, but the bubble-containing ability is not specified and is generally known. However, there are many expensive waxes and there is a price constraint to obtain a sufficient effect. In Patent Document 4, the amount of crystals at 10 ° C is small! / Emulsifier is added to fats and oils to create a soft texture An aerobic oil / fat composition has been proposed, but it is clearly indicated for its heat-resistant shape retention!

Patent Document 1: Japanese Patent Application Laid-Open No. 62-22547

Patent Document 2: JP-A-3-292858

Patent Document 3: Japanese Patent Laid-Open No. 6-7087

Patent Document 4: Japanese Patent Laid-Open No. 10-276672

Disclosure of the invention

Problems to be solved by the invention

[0004] An object of the present invention is to provide fillings that have better heat resistance and better melting in the mouth than conventional products, and a method for producing the same.

Means for solving the problem

[0005] As a result of intensive studies, the present inventors have found that fillings excellent in heat resistance and melting in the mouth can be obtained without using a special apparatus or emulsifier, and completed the present invention.

That is, the first of the present invention is a force that is an oily thread and composition (A) obtained by mixing a trisaturated fatty acid glyceride with an oil and fat having a melting point not higher than body temperature to make a foamed state, or the oily thread and composition. These are heat resistant fillings which are oil and fat compositions (B) containing an oil and fat component. The second is a force having a specific gravity of the oil and fat composition (A) of 0.2 to 0.5, or a specific gravity of the fat and oil composition (B) is 0.2 to 0.9, Filling. The third is the heat-resistant filling according to the first or second aspect, wherein the fat having a melting point not higher than the body temperature is a liquid fat and / or node butter at 20 ° C. The fourth is the heat-resistant filling according to any one of the first to third, wherein the tri-saturated fatty acid glyceride is a tri-saturated fatty acid glyceride containing behenic acid. The fifth is the heat-resistant filling according to the fourth aspect, in which behenic acid in the saturated fatty acid is 30% by weight or more of fat and oil as trisaturated fatty acid glyceride containing behenic acid. Sixth, the content of behenic acid is 2.0 to 10.0% by weight in the case of the oil and fat composition (A) with respect to the total amount of fillings, and is 0. 0% in the case of the oil and fat composition (B). 15-: LO. 0% by weight, The heat-resistant filling according to the fourth item. The seventh is the heat resistant filling according to the first, further comprising an aqueous component. The Eighth, a mixed oil of fat and trisaturated fatty acid glyceride having a melting point below the body temperature is heated to melt the crystals, and then cooled to foam in the state where crystals of the trisaturated fatty acid glycerides are precipitated. This is a method for producing heat-resistant fillings.

The invention's effect

[0006] The oil and fat composition according to the present invention causes a mixed oil containing trisaturated fatty acid glycerides and edible oils and fats in a certain ratio range to crystallize under specific conditions, thereby foaming them with a simple apparatus. The fillings obtained in this way are well melted in the mouth and can maintain the shape even in the high temperature range.

BEST MODE FOR CARRYING OUT THE INVENTION

[0007] The heat-resistant fillings of the present invention are the oil and fat composition (A) obtained by mixing a tri-saturated fatty acid glyceride with an oil and fat having a melting point not higher than body temperature to make a foamed state. The oil / fat composition (B) containing an oil / fat component is required.

In the present invention, the fats and oils having a melting point below body temperature are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil , Shea fat, monkey fat, cacao butter, coconut oil, palm kernel oil and other vegetable oils or fish oils, beef tallow, pork fat and other animal fats and oils processed, separated, and ester exchanged Can be illustrated. Vegetable oils are superior in flavor compared to animal oils such as fish oil! / Therefore, vegetable oils are preferred.

More preferably, it is a fat or oil that is liquid at 20 ° C. or Z and No, butter, and is preferred in terms of dispersing crystals of trisaturated fatty acid glycerides.

[0008] Tri-saturated fatty acid glycerides containing behenic acid are preferred when whipping a mixture of liquid oils and trisaturated fatty acid glycerides at 20 ° C. Even if these fats are crystalline, they are fluid in a wide temperature range. Therefore, it is preferable because workability is improved and a smooth texture can be obtained. Or, preferably, hard butter, for example, tempering type fats and oils such as cacao butter and cacao substitute fat, trans type hard butter having elaidic acid as a constituent fatty acid, and lauric type fats and oils such as coconut oil, palm kernel oil and hardened oils thereof, etc. Good to use. Fillings obtained by whipping a mixed oil of trisaturated fatty acid glycerides containing hard butter and behenic acid are preferred because they provide good mouth melt. [0009] As the tri-saturated fatty acid glyceride in the present invention, a stearin fraction obtained by fractionating an extremely hardened oil or fat of oils and fats can be used. As the saturated fatty acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid are preferable. Examples include extremely hardened oil of high erucic acid rapeseed oil, extremely hardened oil of palm oil, and extremely hardened oil of rice bran oil.

A trisaturated fatty acid glyceride containing behenic acid is preferred. Specifically, oils and fats containing erucic acid can usually be obtained by hydrogenation using an iodine value of 1 or less and a melting point of 60 ° C or more. (Saturated behenic acid can be obtained by curing unsaturated erucic acid.) Oils containing 30% or more of erucic acid include rapeseed oil with high erucic acid, potato oil, clam bean oil, and burberry. The power of seed oils, etc. Highly erucic acid rapeseed oil, which is readily available, is preferred.

[0010] In the present invention, tri-saturated fatty acid glyceride is mixed with oil having a melting point not higher than body temperature to form a foamed state. These mixing ratios are preferably 85:15 to 95: 5. When the trisaturated fatty acid glyceride is more than this ratio, not only the fluidity of the mixed oil is deteriorated and it is difficult to handle, but also the foaming property, that is, the whipping property tends to be deteriorated. Further, if the trisaturated fatty acid glyceride is less than this ratio, the whipping property and, consequently, the heat-resistant shape retention property are deteriorated.

[0011] As a method of foaming, that is, whipping, the fat and oil composition is preliminarily melted with an oil having a melting point not higher than body temperature, and a trisaturated fatty acid glyceride remains as a crystal, preferably 25 to It is possible to use a method in which the temperature is adjusted in a temperature range of 45 ° C. and whipped with a simple vertical mixer or the like in addition to a continuous whipper.

The foamed state in the present invention refers to a state in which bubbles are stably taken into the oil and fat composition and have an appropriate plasticity when performing operations such as squeezing.

[0012] In the above method, the heat-resistant fillings of the present invention are prepared by mixing a trisaturated fatty acid glyceride with an oil and fat having a melting point not higher than body temperature to prepare a foam composition (A), or the oil or fat. It can be obtained by preparing an oil / fat composition (B) using a non-fat component in the composition. In this case, after adding a tri-saturated fatty acid glyceride to a fat having a melting point not higher than the body temperature to obtain a foamed state in advance, a non-fat component is added to the fat having a melting point not higher than the body temperature, and the tri-saturated fatty acid glyceride is not mixed. Includes oil and fat components and foaming It is.

Non-fat components include solid sugars such as sugar, milk powder, fruit juice powder, cocoa powder, coffee powder, cheese powder, eggshell powder, spices, powder seasonings, dried fruits, seeds, and freeze-dried foods. Various flavor components and flavor components such as chocolates and fragrances selected by mixing two or more of these solid component forces can be used.

The amount of these non-oil components used is 1 to 80% by weight, preferably 2 to 70% by weight, based on the whole filling. If it is less than 1% by weight, it contains the non-oil component, but it is the oil composition (A).

The heat-resistant fillings of the present invention can be used in the same way as existing flour pastes, custard creams, whipped creams or conventional fat-based fillings as confectionery bread filling materials that are not particularly limited in their applications. . In particular, by using the heat-resistant fillings of the present invention for baked confectionery, etc. that are marketed even in the summer, when the distribution period is several months and one year is high, the effect can be further demonstrated. I can do it. That is, since the fillings of the present invention are excellent in heat resistance, the fats and oils composition is foamed, filled in a confectionery bakery, etc., sanded, and exposed to 40 ° C, which is close to the summer temperature. As a result, the shape is kept without flowing out or bubbles are removed, and the amount of oil and grease oozing out is extremely small! /, So that the commercial value can be kept in a good state.

[0013] In the heat resistant fillings of the present invention, the content of behenic acid is 2.0 to 10.0% by weight in the case of the oil and fat composition (A) with respect to the total amount of the fillings. In the case of (B), 0.15 to: LO. 0% by weight is preferable. If the content of behenic acid is high, the melting point of the fat becomes too high and whips, but the viscosity of the fillings increases sharply during whipping. Depending on the temperature at the time of whipping, solidification occurs during the whipping. Even if a whip is made, the heat resistance as a filling can be imparted. On the other hand, if the amount is small, the specific gravity of the fillings does not decrease, and workability such as filling and sanding and heat retention resistance cannot be obtained.

[0014] The specific gravity of the fat and oil composition (A) is 0.2 to 0.5, or the specific gravity of the fat and oil composition (B) to which a non-fat and fat component is added is 0.2 to 0.9. Is preferred. When the specific gravity is higher than that, the oily feeling is strongly felt and the flavor is not preferred, and the heat-resistant shape retention cannot be sufficiently obtained. Ma In order to make the specific gravity lower than that, mechanical or apparatus processes such as forced agitation and decompression are required.

As described above, the heat-resistant fillings of the present invention are improved in workability as a filling by making the foamed state, and overcome the contradictory problems of heat resistance and melting in the mouth.

[0015] The heat-resistant fillings of the present invention can have a variety of fresh flavors by further using an aqueous component. Examples of the aqueous component include fresh cream, compound cream, plant cream, milk, fruit juice, jam, sauce, juice, liquid sugar, maple syrup, honey, sake, extract and the like.

The amount of the aqueous component used is a water content within a range in which the oZw type emulsification system is maintained, and is 30% by weight or less, preferably 20% by weight or less of the whole filling.

[0016] In the present invention, after the mixed oil of fat and oil having a melting point below body temperature and trisaturated fatty acid glyceride containing behenic acid is completely melted, the product temperature of the mixed oil is cooled to 30 to 45 ° C to precipitate crystals. It is good to use the fats and oils which adjusted after cooling. As a result, an oil / fat composition in which crystals of trisaturated fatty acid glycerides containing behenic acid are dispersed in a low-melting oil / fat having a lower melting point can be obtained, which can be suitably used as a fat / oil composition for filling. it can. Use a device that can add a kneader, such as an onrator, to a product temperature of 30 to 45 ° C after completely mixing the fat and oil of melting point below body temperature and trisaturated fatty acid glyceride containing behenic acid. After cooling and precipitating crystals, it can be cooled and adjusted. In other methods, for example, when the solution is simply left at room temperature and slowly cooled, the size of the crystal becomes too large, and it is unsuitable for including bubbles in the oil and fat composition. On the other hand, if it is rapidly cooled using a combinator or the like, the crystal system is different, so even in the case of force, it is not suitable for including bubbles in the oil and fat composition.

[0017] In the present invention, it is preferable to whip a mixed oil of fat and oil having a melting point below body temperature and trisaturated fatty acid glyceride containing behenic acid at a temperature at which the crystals of trisaturated fatty acid glyceride containing behenic acid do not melt. In particular, it is necessary for trisaturated fatty acid glycerides containing behenic acid to exist in a crystalline state, so that trisaturated fatty acid glycerides containing behenic acid do not interact with other fats and oils such as node butter. Filling mouth Does not worsen melting. However, when used in a completely melted state, not only does the amount of crystals necessary for whipping become insufficient and the specific gravity of the filling does not decrease, but also trisaturated fatty acid glycerides containing behenic acid interact with eg butter and Increases the melting point of fats and oils and increases the heat resistance of the final filling. For this reason, the product temperature of the mixed oil of fats and oils with melting points below body temperature and trisaturated fatty acid glycerides containing behenic acid is

It is necessary to adjust the temperature in the range of 25 to 45 ° C, mix these, and whip. However, when using a tempering type hard butter, it is necessary to whip at a temperature at which the tenoring of the tempering filling does not break, for example, 31 ° C.

Example

[0018] The power of the present invention will be described in more detail below with reference to examples of the present invention. The spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight standards.

The melting point was measured in accordance with the method prescribed in Japan Oil Chemistry Association Standard Oil Analysis Method (1996 version) 2.2.2. The fatty acid composition was measured according to the method specified in the test method 2.4.2.1.2 Methyl esterification method (boron trifluoride methanol method).

[0019] The fillings of the present invention are based on the following method and criteria, specific gravity, drawability, heat-resistant shape retention (degree of maintaining the height at 40 ° C, degree of maintaining the edge at 40 ° C , Oil and fat oozing) and melting in the mouth were evaluated.

,specific gravity

The specific gravity was calculated by filling the containers with fillings, measuring the weight of the contents, and dividing by the weight of water instead.

, Squeezing aptitude

When the fillings were squeezed out using a star-shaped base and a squeeze bag, it was evaluated that it had good shape retention and had a clear edge.

'Heat-resistant shape retention

Squeeze the fillings into a transparent grease container so that the height is 4cm and the weight is about 9g, and leave it at 20 ° C for 1 day, and the force is 40 ° C. did. In other words, the degree of maintaining the height at 40 ° C was calculated by dividing the height after 1 day at 40 ° C by the height of 0 hours. 40 The degree of edge maintenance at ° C and the oozing of oil and fat were evaluated visually. • Melting mouth

Sensory evaluation was performed.

[0020] (Preparation method of oil and fat composition in which crystals of trisaturated fatty acid glyceride are dispersed in fat and oil having a melting point below body temperature)

Once the oil and fat with a melting point below body temperature and the trisaturated fatty acid glyceride are completely melted at 80 ° C, the product is stirred and cooled to a temperature of 30 to 45 ° C in a 15 ° C water bath. The resulting fat and oil composition was obtained by dispersing trisaturated fatty acid glyceride crystals in a fat and oil having a melting point below body temperature, and the fat and oil composition was stored at 20 ° C.

[0021] Example 1

Ultra-hardened oil of low erucic acid rapeseed oil as tri-saturated fatty acid glyceride containing 89 parts of low erucic acid rapeseed oil (iodine number 95, melting point 10 ° C) and behenic acid as fat with melting point below body temperature (Iodine number 1 or less, melting point 62 ° C, containing 45% behenic acid) An oil and fat composition was obtained from 11 parts of the mixed oil by the method described in paragraph [0020] and stored at 20 ° C. The oil and fat composition adjusted to 40 ° C. was stirred at a high speed for 5 minutes with a Kenwood mixer (using Whisper) to obtain a foaming filling of the present invention. The specific gravity was measured to be 0.28, and the drawability as a filling, heat-resistant shape retention (degree of maintaining the height at 40 ° C, degree of maintaining the edge at 40 ° C, oil and fat resistance Miso), melting in the mouth was evaluated, and these results are summarized in Table 1.

[0022] Example 2

As oil with a melting point below body temperature, palm fraction oil (iodine value 45, melting point 26 ° C, Fuji Oil Co., Ltd., trade name “Pamel 26”) and 89 parts of trisaturated fatty acid glycerides containing behenic acid are high. Elcic acid rapeseed oil extremely hardened oil (iodine value 1 or less, melting point 62 ° C, behenic acid 45%) From 11 parts of mixed oil, an oil and fat composition was obtained in the same manner as in Example 1, and at 20 ° C saved . The oil and fat composition adjusted to 40 ° C. was stirred at a high speed for 5 minutes with a Kenwood mixer (using Whisper) to obtain a foaming filling of the present invention. Its specific gravity was measured to be 0.29, and it was squeezable as a filling, heat-resistant shape retention (degree of maintaining the height at 40 ° C, degree of maintaining the edge at 40 ° C, and exudation of oil and fat. ), Melting in the mouth was evaluated, and these results are summarized in Table 1. [0023] Example 3

Hard butter as an oil with a melting point below body temperature (iodine value 34, melting point 34 ° C, manufactured by Fuji Oil Co., Ltd., trade name “Melano New SS7”) and 89 parts of besulic acid-containing trisaturated fatty acid glycerides An extremely hard oil of acid rapeseed oil (iodine value 1 or less, melting point 62 ° C, containing 45% behenic acid) From 11 parts of mixed oil, an oil and fat composition was obtained in the same manner as in Example 1 and stored at 20 ° C . The oil and fat composition adjusted to 45 ° C. was stirred at high speed for 5 minutes with a Kenwood mixer (using Whisper) to obtain a foaming filling of the present invention. The specific gravity was measured to be 0.30, and it was suitable for drawing as a filling, heat-resistant shape retention (degree of maintaining the height at 40 ° C, degree of maintaining the edge at 40 ° C, Shidashi), melting in the mouth was evaluated, and these results are summarized in Table 1.

[0024] Comparative Example 1

The conventional shortening (iodine value 51, melting point 38 ° C, Fuji Oil Co., Ltd., trade name “BSL40”) is adjusted to 30 ° C, and this is high-speed for 5 minutes with a Kenwood mixer (using Whisper). Stir and whip. Its specific gravity was measured to be 0.31, and it was suitable for drawing as a filling, heat-resistant shape retention (degree of maintaining the height at 40 ° C, degree of maintaining the edge at 40 ° C, Miso), melting in the mouth was evaluated, and these results are summarized in Table 1.

[0025] Comparative Example 2

Partially hardened oil (iodine value 36, melting point 45 ° C) of palm middle melting point oil and fat 2 parts diglycerin monopalmitate (trade name “Poem DP95RF” manufactured by Riken Vitamin Co., Ltd.) and 1 part lecithin 80 ° After melting at C, this was whipped for 5 minutes in the same manner as in Example 1 and the specific gravity was measured to be 0.30, which was squeezable as a filling, and heat-resistant shape retention (height at 40 ° C). The degree of maintenance, the degree of edge maintenance at 40 ° C, the oozing of fats and oils) and the melting in the mouth were evaluated, and the results are summarized in Table 1.

[0026] Comparative Example 3

Low hydrogenated erucic acid rapeseed oil (iodine value 95) 89 parts and high erucic acid rapeseed oil as tri-saturated fatty acid glyceride containing behenic acid (iodine value 1 or less, melting point 62 ° C) 11 parts The mixed oil was melted at 80 ° C. and then rapidly cooled to a product temperature of 10 ° C. using a combinator. Even if this mixed oil was whipped for 5 minutes in the same manner as in Example 1, foaming did not occur. Even when the whip was extended for 10 minutes, the foaming state as in the present invention was not strong. The specific gravity was measured and found to be 0.86, and it was not possible to squeeze as fillings. These results are summarized in Table 1.

The results of Examples 1 to 3 and Comparative Examples 1 to 3 are summarized in Table 1.

[table 1]

Example 4

As a fat with a melting point below body temperature, palm fractionated oil (iodine number 45, melting point 26 ° C, Fuji Oil Co., Ltd., trade name “Pamel 26”) 94.5 parts and trisaturated fatty acid glyceride containing behenic acid Highly hardened oil of high erucic acid rapeseed oil (iodine value 1 or less, melting point 62 ° C, containing 45% behenic acid) 5. Obtain fat composition from 5 parts of mixed oil by the above method and store at 20 ° C did. The oil and fat composition adjusted to a temperature of 40 ° C. was stirred at high speed for 5 minutes with a Kenwood mixer (using Whisper) to obtain a foaming filling of the present invention. The specific gravity was measured to be 0.29. Evaluate squeezability as a ring, heat-resistant shape retention (degree of maintenance of height at 40 ° C, degree of maintenance of edge at 40 ° C, exudation of oil and fat), and melting in the mouth. It is summarized in Table 2.

[0029] Comparative Example 4

As a fat with a melting point below body temperature, palm fraction oil (iodine value 45, melting point 26 ° C, Fuji Oil Co., Ltd., trade name “Pamel 26”) 96.7 parts and trisaturated fatty acid glyceride containing behenic acid Highly hardened oil of erucic acid rapeseed oil (iodine value 1 or less, melting point 62 ° C, containing 45% behenic acid) 3. Obtain oil composition from 3 parts of mixed oil by the above method and store at 20 ° C did. The fat composition adjusted to 40 ° C was stirred at high speed for 10 minutes with a Kenwood mixer (using Whisper) to obtain a foaming filling. Its specific gravity was measured to be 0.31, and it was squeezable as a filling, heat-resistant shape retention (degree of maintaining the height at 40 ° C, degree of maintaining the edge at 40 ° C, and exudation of oil and fat. ), Melting in the mouth was evaluated, and these results are summarized in Table 2.

[0030] Comparative Example 5

Palm fraction oil (iodine value 45, melting point 26 ° C, manufactured by Fuji Oil Co., Ltd., trade name "Pamel 26") as a fat with a melting point below body temperature 97.8 parts and trisaturated fatty acid glycerides containing behenic acid Highly hardened oil of high erucic acid rapeseed oil (iodine value 1 or less, melting point 62 ° C, containing 45% behenic acid) 2. Obtain oil composition from 2 parts of mixed oil by the above method and store at 20 ° C did. The fat composition adjusted to 40 ° C was stirred at high speed for 10 minutes with a Kenwood mixer (using Whisper) and whipped. The specific gravity was measured to be 0.78, and it was not possible to squeeze as a filling. These results are summarized in Table 2.

[0031] The results of Example 4, Comparative Example 4, and Comparative Example 5 are summarized in Table 2.

[Table 2]

[0032] Example 5

50 parts of the oil / fat composition prepared in Example 2 was adjusted to a temperature of 40 ° C., 50 parts of powdered sugar was added thereto, and the mixture was stirred at high speed for 5 minutes with a Kend mixer (using Whisper) to obtain a foaming filling of the present invention. . The specific gravity was measured to be 0.64, and it had physical properties suitable for squeezing as a filling. Separately, when this filling was sandwiched and eaten in cookies, a sand cream with good melting characteristics and good compatibility was obtained. In addition, even if it was placed at 40 ° C for 1 day, it was also powerful that the sand cream that exuded the fat and oil leaked out. These results are summarized in Table 3.

[0033] Example 6

50 parts of the oil / fat composition prepared in Example 2 was temperature-controlled at 40 ° C., and 50 parts of cheese powder was whipped at a high speed for 5 minutes with a calokenwood mixer (using Whisper). When the specific gravity was measured, it was 0.61, and it had physical properties suitable for squeezing as a filling. Aside from this, when this filling was filled into a pie and eaten, a cheese-like filling with good compatibility was obtained. Even if it is placed at 40 ° C for 1 day, it will remove oil and grease. Injury filling was also powerful. These results are summarized in Table 3.

[0034] Example 7

When 100 parts of the fat and oil composition prepared in Example 2 was temperature-controlled at 40 ° C., and sucralose (trade name “Sunsweet su-100” manufactured by San-Eigen F. F. Eye Co., Ltd.) and sucrose as 1. The sweetness of this product was about 600). 0.5 part was added, and the mixture was stirred at high speed for 5 minutes with a Kenwood mixer (using Whisper) to obtain a foaming filling of the present invention. When the specific gravity was measured, it was 0.31, and it had physical properties suitable for narrowing as a filling. Separately, when this filling was eaten with a crisp sand, a well-melted sand cream with good compatibility was obtained. In addition, even if this was placed at 40 ° C for 1 day, the sand cream that did not allow the oil to leak out did not flow out. These results are summarized in Table 3.

The results of Example 5, Example 6, and Example 7 are summarized in Table 3.

[Table 3]

[0036] Example 8

70 parts of the oil and fat composition prepared in Example 2 was adjusted to a temperature of 40 ° C, and liquid sugar (Towa Kasei Kogyo ( Co., Ltd., concentration 70%, reduced starch saccharified product, trade name “AMAMIR” (30 parts) was added, and the mixture was whipped by stirring at high speed for 5 minutes with Kenwood mixer (using Whisper). Its specific gravity was measured to be 0.38, and the emulsified state was good, drawing suitability as a filling, heat-resistant shape retention (degree of maintaining the height at 40 ° C, maintaining the edge at 40 ° C) The degree of oozing, fat and oil oozing), and melting in the mouth were evaluated, and these results are summarized in Table 4. After eating this, it had a good melt in the mouth. In addition, when this was left to stand at 40 ° C for 1 day, the shape was maintained sufficiently, and it was powerful with no air bubbles or oil oozing out.

[0037] Comparative Example 6

The shortening used in Comparative Example 1 (iodine number 51, melting point 38 ° C, Fuji Oil Co., Ltd., trade name “BSL40”) was adjusted to 30 ° C. and used in Example 8. 30 parts of liquid sugar (manufactured by Towa Kasei Kogyo Co., Ltd., concentration 70%, reduced starch saccharified product, trade name “AMAMIR”) was added, and the mixture was whipped with a Kenwood mixer (using Whisper) for 5 minutes at high speed. The specific gravity was measured to be 0.44, the emulsified state was good, and the material had properties that could be squeezed as a filling. As a result of eating this, it had a slimy texture, with poor melting in the mouth and high melting point components remaining in the mouth. In addition, when this was left to stand at 40 ° C for 1 day, the shape was considerably deformed and oil and oil oozing was observed. These results are summarized in Table 4.

[0038] Comparative Example 7

30 parts of the liquid sugar used in Example 8 was added to 70 parts of the oil and fat composition used in Comparative Example 2, and this was whipped for 5 minutes in the same manner as in Example 1. However, the oil phase and the aqueous phase were not able to be emulsified. separated. These results are summarized in Table 4.

[0039] The results of Example 8, Comparative Example 6, and Comparative Example 7 are summarized in Table 4.

[Table 4]

Industrial applicability

According to the present invention, it is possible to provide fillings excellent in heat resistance and mouth melting without using a special apparatus or emulsifier and a method for producing the same.

Claims

The scope of the claims

[1] Oil or fat composition (A) obtained by mixing a trisaturated fatty acid glyceride with a fat having a melting point not higher than body temperature to form a foam, or an oil or fat composition further containing a non-fat component in the oil or fat composition (

B) Heat resistant fillings.

[2] The oil or fat composition (A) has a specific gravity of 0.2 to 0.5, or the oil or fat composition (B) has a specific gravity of 0.2.

The heat-resistant filling according to claim 1, which is ˜0.9.

[3] The heat-resistant filling according to claim 1 or claim 2, wherein the fat or oil having a melting point not higher than body temperature is oil or fat that is liquid at 20 ° C, or Z, No, and butter.

[4] The heat-resistant filling according to any one of claims 1 to 3, wherein the tri-saturated fatty acid glyceride is a tri-saturated fatty acid glyceride containing behenic acid.

5. The heat-resistant filling according to claim 4, wherein the trisaturated fatty acid glyceride containing behenic acid is behenic acid in a saturated fatty acid of 30% by weight or more.

[6] The content of behenic acid is 2.0 to 1 in the case of the oil and fat composition (A) with respect to the total amount of fillings.

The heat-resistant filling according to claim 4, which is 0.0% by weight, and in the case of the oil and fat composition (B), 0.15 to: L0.0% by weight.

7. The heat-resistant filling according to claim 1, further comprising an aqueous component.

[8] A mixed oil of fat and trisaturated fatty acid glyceride having a melting point not higher than body temperature is heated to melt crystals, and then cooled to foam in a state where crystals of trisaturated fatty acid glyceride are precipitated. A process for producing heat-resistant fillings characterized by