JP2001136905A - Foamable water-in-oil type food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a water-in-oil type food excellent in air containability and shape retainability without losing its (good) meltability in the mouth or flavor, and also needing no high cost for raw materials. SOLUTION: This water-in-oil type food is obtained by including a fats and oils composition produced through pressure crystallization.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to foamable water-in-oil foods, and more particularly to butter cream and the like.

[0002]

2. Description of the Related Art Foamable water-in-oil foods such as butter cream are creamy foods obtained by adding an aqueous solution containing a sugar or the like to an oil or fat composition such as butter, shortening or margarine and whipping them. And has a shape retention property and a mouth-feeling texture.

[0003] Therefore, foamable water-in-oil foods are important for their aeration (whipping properties) and are generally used for sanding or topping breads and cakes. In addition, shape retention and appropriate hardness are required. Further, it is required to have good mouth melting, which melts at once at body temperature when put into the mouth, and good flavor, which is regarded as the most important food.

In the production of a fat or oil composition such as shortening, which is a raw material of these foamable water-in-oil foods, in order to impart a gas-absorbing ability, the melting point of the raw fat or oil composition is about 2 to 7 ° C. There is a need for a ripening step called tempering, which is performed at a low temperature for several hours to several tens of hours to stabilize the fat crystals contained in the fat composition.

In general, the finer the fat crystals in the fat composition as the raw material, the better the physical properties of the butter cream tend to be. Therefore, in the production of these fats and oils compositions, an attempt has been made to produce finer fats and oils crystals by rapidly cooling the melted fats and oils composition. However, there is a limit to the cooling capacity at the time of production, and there is a limit to producing good physical properties as a butter cream even if the conditions are devised only by cooling at the time of production. Under the same cooling conditions, monoglycerin fatty acid esters and polyglycerin fatty acid esters are used as techniques for improving the physical properties of butter cream. , Emulsifiers such as sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and waxes (candeli wax, carna wax, jojoba wax, rice wax, beeswax, wood wax, etc.) A method of adding to a fat base is mentioned. However, if these high-melting-point additives are contained, dissolution in the mouth becomes worse, and the flavor is not the original one of fats and oils, which is not preferable. Also,
Additives such as emulsifiers have high unit prices and cause high costs, and their use has been avoided in view of consumers' recent preference for health foods.

[0006] Techniques for improving the dissolution in the mouth include the use of triglycerides having short chain fatty acids, such as the use of trilaurin, trimyristin, and liquid oil mixed, and the use of soft oil fractionated from lauric fats and oils, and the use of palm soft oil. Use of fractionated isomerized hydrogenated oils of, for example, the method using lauric fats and oils, the short-chain triglycerides having 14 or less carbon atoms, such as lauric fats and oils, are liable to undergo hydrolysis and are difficult to use. There's a problem. In addition, the method of performing fractionation, hydrogenation, and the like has a problem that the manufacturing process involves many steps and the cost is high.

[0007]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a foamable water-in-oil type food which has good aeration and shape retention properties, does not impair the dissolution in the mouth and flavor, and does not require raw material costs. Is to provide.

[0008]

Means for Solving the Problems The present inventors have paid attention to the fact that the fat and oil crystals of the fat and oil composition obtained by subjecting the fat and oil or the emulsion containing the fat and oil dissolved by heating to pressure crystallization are fine, It has been found that the use of an oil-and-fat composition crystallized under pressure as a raw material of a foamable water-in-oil food allows the above-mentioned problems to be solved, thereby completing the present invention.

[0009] That is, the present invention relates to a foamable water-in-oil food product containing an oil / fat composition obtained by pressure crystallization. As a preferred embodiment, the present invention relates to a foamable water-in-oil food product characterized by containing a fat or oil composition obtained at a pressure of 10 to 150 MPa during pressure crystallization.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a detailed embodiment of the present invention will be described.

The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils used in ordinary processed fats and oils.
Natural oils such as animal oils, vegetable oils, milk fats and the like, and their hardened oils, fractionated oils, transesterified oils, random oils and the like can be used alone or mixed oils. W / O type emulsified with oils only or water Used as an emulsion.
There is no problem even if these fats and oils or emulsions thereof contain taste components, flavors, nutrients, emulsifiers, thickeners, antioxidants, etc., which are usually added to processed fats and oils.

Pressurized crystallization in the present invention means forcibly pressurizing a dissolved fat or oil or an emulsion thereof when cooling and crystallizing the same. Here, the pressurization may be started at the same time as the cooling.However, the fat or the emulsion thereof may be cooled to such an extent that crystals do not precipitate beforehand, and then pressurized to perform crystallization. In addition to the finer and more preferable physical properties, there are advantages such as shortening of the pressurizing time and crystallization time.

The method of pressure crystallization is not particularly limited, but specifically, the above-mentioned fats and oils or emulsions thereof are heated and dissolved, and then, for example, poured into a hydrostatic pressure vessel to perform pressurization and cooling. This hydrostatic container is configured so that pressurization and cooling can be performed at the same time, and the contents can be cooled from the wall surface of the hydrostatic pressure container while pressurizing the contents in the hydrostatic container. The pressurizing method may be any of a piston type, a hydraulic type and a pneumatic type. The cooling system may be either a refrigerant system or an air cooling system. The pressurizing pressure, pressurizing time, and cooling medium temperature cannot be specified unconditionally because optimum values differ depending on the raw material composition and the amount of the edible oil and fat to be used, but the pressurizing pressure is usually 10 to 150.
It is preferable to perform the treatment at a pressure of 1 MPa to 60 minutes. When the above-mentioned pressure is less than 10 MPa, the promotion of crystallization by pressurization and the refinement of crystals are insufficient, and the effect is often small. In addition, the treatment may be carried out at a high pressure exceeding 150 MPa. However, the effect of promoting crystallization and the effect of refining the crystals are small. Is also not preferred. The pressurizing time is determined in consideration of the pressurizing pressure, temperature, oil and fat composition, and the like, but if it is less than 1 minute, crystallization is often insufficient. Even if the crystallization is completed and the pressurization is further continued, the quality such as the properties of oils and fats does not deteriorate even though the pressurization is continued. However, the effect is small, and it is actually unnecessary to continue the pressurization beyond 60 minutes.

When the pressure crystallization of the present invention is carried out industrially, pressurization and cooling are simultaneously performed using an extruder or a pressure-resistant cooling unit having a pressure-resistant structure instead of a hydrostatic pressure vessel. Can be devised as follows.

The oil-and-fat composition crystallized under pressure may be further kneaded if necessary. Kneading means mechanically kneading the fat or oil composition. Further, pressure crystallization and kneading may be performed simultaneously.

The foamable water-in-oil food of the present invention is obtained by adding an aqueous solution containing sugar or the like as an aqueous phase to the oil-and-fat composition thus subjected to pressure crystallization and whipping. Can be.

The aqueous solution to be added to the oil / fat composition includes syrup, water, milk, fermented milk, fresh cream, brandy, etc.
Alternatively, a mixture obtained by adding sugar, a flavor, a colorant, a taste component, an emulsifier, an antioxidant, and the like to a mixture thereof can also be used. The oil-and-fat composition crystallized under pressure and these aqueous solutions may be mixed and stirred at the same time, but preferably, only the oil-and-fat composition crystallized under pressure is preliminarily stirred and loosened at a low speed with a whipper or the like. While maintaining the low speed, the above aqueous solution is mixed little by little. When the oil / fat composition and the aqueous phase become uniform, the stirring speed is changed to a medium / high speed, and the mixture is whipped more strongly, and the stirring is terminated when necessary physical properties are appropriately obtained. The foamable water-in-oil food thus obtained has good aeration, shape retention, texture and luster, as well as melting in the mouth and flavor.

[0018]

The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited by these examples. (Examples 1-4) 30 parts of refined palm oil (acid value 0.10, iodine value 53, rising melting point 35 ° C), 10 parts of soybean hardened oil (acid value 0.02, iodine value 75, rising melting point 34 ° C) , A mixed oil consisting of 60 parts of refined corn oil (acid value 0.01, iodine value 124) is melted at 65 ° C and placed in a hydrostatic pressure vessel (about 4
50 ml). Each of them is pressurized to 10 MPa (Example 1), 50 MPa (Example 2), 100 MPa (Example 3), and 150 MPa (Example 4).
The isostatic vessel was cooled from the outer wall with a refrigerant (ethylene glycol) at 5 ° C. for 60 minutes to perform pressure crystallization. The sample after completion of these pressure crystallization treatments was taken out and kneaded four times through a triple roll mill (Inoue Seisakusho) (roller temperature, about 5 to 7 ° C.) to obtain an oil and fat composition.

After 100 parts of the obtained oil / fat composition was stored in a refrigerator (5 ° C.) overnight, the temperature was adjusted at 25 ° C. for 3 hours, and the temperature was reduced at a low speed using a wire whipper with a Hobart mixer.
Stirred for minutes. After adding 80 parts of liquid sugar (trade name: Special Syrup, manufactured by Naka Nippon Ice Sugar Co., Ltd.), the mixture was stirred at a low speed for 1 minute, and then the whipper was set at a medium and high speed. Was measured and the whipping property was evaluated. The CV value here indicates a value of the amount (ml) of air taken in by 100 g of fats and oils. The CV value measurement test was performed at a room temperature of 25 ° C.

In the same manner as in the above CV value measurement test,
80 parts of liquid sugar (trade name: Special Syrup, manufactured by Naka Nihon Sugar Co., Ltd.) was added to 100 parts of the oil and fat composition, and CV was added.
Whipping was performed until the value reached the maximum value to prepare a foamable water-in-oil food product, and its sensory evaluation was performed by 10 panelists. (Comparative Examples 1 to 3) Mixed oil 100 having the same composition as in Example 1
Parts (Comparative Example 1), mixed oil 100 having the same composition as in Example 1
Part of a monoglycerin fatty acid ester added to 0.3 part (Comparative Example 2), mixed oil 10 having the same composition as in Example 1
0 parts, to which 1.0 part of monoglycerin fatty acid ester was added (Comparative Example 3), each was melted at 65 ° C., poured into a hydrostatic pressure vessel (about 450 ml), and pressurized without applying pressure. The container was cooled from the outer wall with a refrigerant (ethylene glycol) at 5 ° C. for 60 minutes and crystallized at normal pressure. The sample after the completion of the crystallization treatment was taken out and kneaded by passing through a triple roll mill (Inoue Seisakusho) (roller temperature, about 5 to 7 ° C.) four times to obtain an oil and fat composition.

After 100 parts of the obtained oil and fat composition was stored in a refrigerator (5 ° C.) overnight, the temperature was controlled at 25 ° C. for 3 hours, and the temperature was lowered at a low speed using a wire whipper with a Hobart mixer.
Stirred for minutes. After adding 80 parts of liquid sugar (trade name: Special Syrup, manufactured by Naka Nippon Ice Sugar Co., Ltd.), the mixture was stirred at a low speed for 1 minute, and then the whipper was set at a medium and high speed. Was measured in the same manner as in the example.

In the same manner as in the above CV value measurement test,
80 parts of liquid sugar (trade name: Special Syrup, manufactured by Naka Nihon Sugar Co., Ltd.) was added to 100 parts of the oil and fat composition, and CV was added.
Whipped until the value reaches the maximum value to produce a foamable water-in-oil food, and the sensory evaluation of the foamable water-in-oil food is 1
Performed by 0 panelists.

FIG. 1 shows the evaluation of whipping properties of Examples 1 to 4 and Comparative Examples 1 to 3.

As a result, in Examples 1 to 4 in which the pressure crystallization was performed without adding the monoglycerin fatty acid ester, normal pressure crystallization was performed without adding the monoglycerin fatty acid ester as the pressure increased. Compared with Comparative Example 1 in which
Since the V value is large, it can be seen that the aeration (whipping) is greatly improved. Further, as the pressurizing pressure was increased, the sagging (decrease in CV value) with time after the CV value reached the maximum value was small, and it was clarified that the mold retention was improved. The effect of improving the CV value by the pressurizing pressure decreased as the pressurizing pressure increased.

In Comparative Examples 2 and 3 in which the monoglycerin fatty acid ester was added, the CV value was improved as the amount of the monoglycerin fatty acid ester was increased, and 1.0 part of the monoglycerin fatty acid ester was added. Comparative Example 3 crystallized and 1 without adding monoglycerin fatty acid ester
The initial CV value of Example 4 pressure-crystallized at 50 MPa was almost the same. However, the sag (decrease in CV value) over time in Comparative Example 3 was worse than in Examples 3 and 4, and the pressure crystallization treatment was more preferable than the addition of monoglycerin fatty acid ester due to the physical properties of the whip. It is suggested that

Table 1 shows the results of the sensory evaluation of the foamable water-in-oil foods of Examples 1 to 4 and Comparative Examples 1 to 3.

[0027]

[Table 1] In Comparative Example 1 in which crystallization was performed at normal pressure without adding the monoglycerin fatty acid ester, the flavor was good, but the texture, gloss, stiffness, and shape retention were very poor. In Comparative Examples 2 and 3 in which the monoglycerin fatty acid ester was added, physical properties such as texture, luster, stiffness, and shape retention improved as the amount of the monoglycerin fatty acid ester added increased, but the dissolution in the mouth and the flavor increased. The more the more, the worse. On the other hand, in Examples 1 to 4 in which the pressure crystallization was performed without adding the monoglycerin fatty acid ester, the physical properties such as texture, luster, stiffness, and shape retention were increased as the pressure was increased. Tend to improve. Also, the melting of the mouth,
It was clearly better than Comparative Examples 1 to 3, and the flavor was as good as Comparative Example 1 irrespective of the pressure applied.

[0028]

According to the foamable water-in-oil food of the present invention, it has been difficult to improve the aeration, the shape retention, the texture and the luster, and the dissolution and flavor of the mouth by adding additives or the like. This can be achieved at the same time using low-cost raw materials without using an oil or fat composition, and is very effective for uses such as butter cream.

[Brief description of the drawings]

FIG. 1 is a graph showing whip curves (CV values) of foamable water-in-oil foods of Examples 1 to 4 and Comparative Examples 1 to 3.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B025 LB21 LE03 LG12 LG14 LP04 4B026 DC02 DC06 DG01 DG11 DP10 DX05

Claims (2)

[Claims] 1. A foamable water-in-oil food product comprising an oil / fat composition obtained by pressure crystallization. 2. The pressure applied during crystallization under pressure is 10 to 150M.
The foamable water-in-oil type food according to claim 1, wherein the food is in the range of Pa.