JP2001161299A - Foamed filling and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a foamed filling capable of being supplied to confectionery or bakery with stable quality, and good in flavor, state and preservability, and further to provide a method for producing the filling. SOLUTION: A raw material containing 0.03-0.2 wt.% fatty acid monoester of glycerol, 1.0-2.0 wt.% fatty acid ester of polyglycerol and 0.02-0.15 wt.% xanthan gum essentially formulated therewith is continuously or batch wisely whipped without aging and tempering the raw material to provide the objective filling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamed filling used for confectionery and bread and a method for producing the same.
More specifically, a foamed filling for confectionery and bread having characteristics such as good flavor, stable state, and a variety of flavors, and a light texture can be obtained with high productivity. The present invention relates to a manufacturing method for manufacturing with.

[0002]

2. Description of the Related Art Conventionally, in the confectionery and bakery field,
As a topping material and a filling material having a light texture, whipped cream made by foaming with natural fresh cream has been used. This whipped cream is favored for its unique flavor of dairy products and has long been used as a material for confectionery and bread.

[0003]

However, the whipped cream using this fresh cream cannot satisfy the diversifying demands of confectionery and bread in terms of filling function and flavor. There is a problem. For example, in a confectionery and bread maker that mass-produces confectionery and bread, when high-priced fresh cream is used, the price of a product using the cream is inevitably high. In addition, whipped cream using this fresh cream has a high moisture content, so that bacteria grow quickly, and the shelf life of the product is inevitably shortened, and the shelf life is poor. Furthermore, due to recent health consciousness, low fat visits and low calorie products have been desired, but the fresh cream itself does not meet these needs because it contains about half the milk fat derived from milk. Is the current situation.

The whipped cream gradually loses its temporal stability after foaming, that is, its shape retention after whipping. Therefore, it is difficult for filling maker to supply whipped cream to confectionery baking pans, and it is difficult to satisfy the stability over time in consideration of its commercial distribution period. I had to. However, in this whipping cream whipping operation, it is difficult to determine the end point of the whipping, and it requires an artisan's operation, so that a whipped cream filling has been demanded.

On the other hand, as a whipped filling,
Butter cream has been widely used. However,
This butter cream is a water-in-oil type emulsifying material.Since the external phase is oil and fat, the taste is weak when a taste component is present in the aqueous phase. It has disadvantages such as poor melting and oiliness.

[0006] In order to compensate for the above-mentioned disadvantages, foamable oil-in-water emulsified materials have been commercialized. Examples of the foamable oil-in-water emulsified material include a whipped cream formed by foaming a cream called a so-called pseudo-fresh cream or a compound cream, which is made by imitating a fresh cream. However, when industrially producing this whipped cream in large quantities, it is necessary to allow the crystals of the dissolved fats and oils to be uniform and stable so that they can be left standing or cooled and heated while adjusting the temperature. Warm tempering must be performed. In other words, such aging and tempering equipment is indispensable in the conventional production process of foamable oil-in-water emulsified materials, and inevitably becomes a large-scale equipment such as margarine and shortening production process. It is.

[0007] That is, there is a problem as follows when a filling with a light texture for a confectionery bakery is supplied to a confectionery bakery maker. First, when whipping cream using fresh cream is supplied as a filling, there are the above-mentioned problems in terms of cost, workability, productivity, and storage stability. When butter cream is supplied as a filling, the filling has problems in flavor and melting in the mouth. Furthermore, when an oil-in-water emulsified material is supplied as a filling, production is performed in a special facility, which ultimately affects the cost of the product. That is, at present, it is difficult to supply low-fat, low-calorie, light-filled fillings to confectionery and bread makers with stable quality, high productivity, and low cost.

[0008] Therefore, an object of the present invention is to provide a foamed filling having a good flavor, condition, and preservability which can be supplied to a confectionery and bread maker with stable quality, and a method for producing the same.

[0009]

SUMMARY OF THE INVENTION The present inventors have focused on the problems of the conventional whip-type filling, that is, the formulations with good texture, condition and flavor, especially emulsifiers and stabilizers, and the production method. As a result of repeated research, the present invention was completed by focusing on using an oil-in-water type emulsifying filling containing a specific emulsifier and using a conventional industrial manufacturing method of the filling.

That is, the foamed filling and the method for producing the same according to the present invention comprise 0.03-0.2% by weight of monoglycerin fatty acid ester, 1.0-2.0% by weight of polyglycerin fatty acid ester, and It is characterized in that a raw material essentially containing 0.02 to 0.15% by weight of xanthan gum is whipped continuously or batchwise without aging or tempering.

That is, by using xanthan gum and a combination of a specific amount of a monoglycerin fatty acid ester and a polyglycerin fatty acid ester as an emulsifier used in the present invention, the oil layer and the water layer are uniformly emulsified and whipped. The network structure that takes in bubbles is completed. That is, uniform emulsification is performed using polyglycerol fatty acid estil as an emulsifier.

Further, a monoglycerin fatty acid ester is used as a demulsifier, the emulsification is slightly dissociated, and bubbles are taken in by a network structure caused by aggregation of the fat globules. At this time, by using xanthan gum, the network structure can be further strengthened, and the stability of air bubbles can be imparted.

That is, according to the production method of the present invention, there is no need to increase the stability by making the fat or oil uniform by performing the conventional aging or tempering, and this step can be omitted. As a result, it is possible to perform whipping in a continuous or batch manner by a conventional method using a filling manufacturing process. As a result, productivity can be improved, and inexpensive products with stable quality as whip filling can be supplied to bakery makers.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, the foamed filling of the present invention and a method for producing the same will be specifically described. First,
Water, fats and oils, monoglycerin fatty acid ester, polyglycerin fatty acid ester, xanthan gum, sugar syrup, dairy products, other taste components and the like are preliminarily mixed so as to be even. The fats and oils at this time include animal and vegetable fats and oils, a single or a mixture of two or more of these hardened fats and oils, and those obtained by subjecting them to various chemical or physical treatments, and can be used without any particular limitation. The monoglycerin fatty acid ester, polyglycerin fatty acid ester, and xanthan gum, which are essential raw materials of the present invention, need to be sufficiently dissolved and dispersed.

The amount of the polyglycerin fatty acid ester is preferably 1.0 to 2.0% by weight. If the amount is too small, the fat globule diameter is large and the emulsification is not stable. Also. If it is larger than this, the aggregation of the globules for stabilizing the bubbles becomes insufficient, and the stability of the whip is lost.

Further, the addition amount of the monoglycerin fatty acid ester is preferably 0.03 to 0.2% by weight. If the amount is less than this, the aggregation of fat globules becomes insufficient and the stability of the whip is lost. If the amount is larger than this, the emulsified fat globules are too agglomerated, the fat globule diameter becomes large, and the emulsification becomes unstable.

The amount of added xanthan gum is 0.02.
~ 0.15% by weight is preferred. If the amount is less than this, the network structure is not reinforced by the aggregation of fat globules, and the stability of the whip is lost. On the other hand, if it is more than this, the viscosity of the filling becomes high, the melting in the mouth becomes difficult, and the whipping becomes difficult, so that a soft texture cannot be obtained.

On the other hand, the saccharide is not particularly limited. Also,
Taste components include fruits such as strawberries, oranges, prunberries and white peaches, seeds such as malon, peanuts and almonds, milk, coffee, tea, chocolate, vanilla and the like, and can be used without particular limitation. .

The sugars and taste components can be added after the subsequent heating and cooling steps without being added in the above step.

Next, using a high-pressure homogenizer, the prepared liquid premixed with the above-mentioned raw materials is homogenized at a homogenization pressure of 50 to 200 kg / kg.
Apply a pressure of about ² cm ² and finely homogenize to a fat globule diameter of 10 microns or less. Thereafter, a sterilization heat treatment is performed.

As the above sterilization heat treatment, specifically,
Examples include an indirect heating method using a scraping-type heat exchanger and a direct heating method using a steam injection method in which direct steam is injected. In addition, as a scraping-type heat exchanger, specifically, a consarm scraping-type heat exchanger (manufactured by Tetra Laval Food), a thermocylinder (manufactured by Iwai Machinery), and a scraping-type heat exchanger (Izumi Food Machinery) ), A CP-Rotor Pro scraping heat exchanger (manufactured by APV), a tarlosome scraping heat exchanger (manufactured by Terlet), and the like.

Examples of the steam injection heater include a steam nozzle (manufactured by Iwai Machinery), a Noritake cooker (manufactured by Noritake Company),
Steam injection (manufactured by Tetra Laval Food)
Are used.

Thereafter, cooling is performed. As a cooling device at this time, a device used in a normal filling manufacturing process,
For example, a scraping type heat exchanger can be mentioned.

After this, a homogenization treatment performed before heating can be performed for the purpose of further stabilizing the emulsified state of the fat or oil. The homogenization treatment is not particularly limited, but may be performed before heating, after heating, or in two steps before and after heating.

The heated and cooled preparation is then whipped in a continuous or patch manner. Here, when the whipping is performed in a continuous manner, examples of the whipping apparatus include a continuous whipping machine (manufactured by Mondo), a pin machine (manufactured by Schroeder), and a foam mixer (manufactured by Aeromatic).

When the whipping is performed by a patch system, a high-speed mixer, a pressure mixer, a horizontal mixer, a vertical mixer and the like can be mentioned. In addition, when whipping is performed in a batch system, sugars, taste components, and the like can also be mixed with the heated and cooled preparation liquid and whipped. This makes it possible to produce, for example, a filling that cannot be produced by a homogenization treatment such as a conventional filling production process or a production process of a foamable oil-in-water emulsified material, for example, in which fruit solids remain. At this time, as a taste component, fruits such as strawberries, oranges, blueberries, white peaches, malon, peanuts,
Examples include seeds such as almonds, and a foaming filling containing solids can be produced.

Thereafter, the whipped filling is filled and packaged by a conventional method.

Examples of the foamed filling according to the present invention and a method for producing the same according to the present invention will be described below with reference to Examples and Comparative Examples, which show that they are excellent in storage stability, state stability and flavor.

(Examples 1 to 3, Comparative Examples 1 to 6) Using the raw material compositions shown in Table 1, foamed fillings were produced in the following steps. Also, the foaming property of the obtained foamed filling,
Table 2 shows the evaluation of the state and the texture. That is, the raw material is put into a raw material charging tank, and dispersed, dissolved, and mixed. As a homogenization treatment, this prepared solution is treated at a homogenization pressure of 150 kg / cm ² using a high-pressure homogenizer for convenience. Then, it heats and sterilizes to 90 degreeC with a scraping-type heat exchanger. After heating, the mixture was cooled to 10 ° C. with a scraping-type heat exchanger, and then foamed by a continuous whip machine without performing an aging or tempering process to obtain a foamed filling.

As shown in Table 2, it is clear that the foamed filling of the present invention is excellent in foaming property, state and texture.

[0031]

Example 1 Example 2 Example 3 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Raw material composition (% by weight) Water 27.8 27.1 26.8 27.5 27.2 28.4 26.4 27.6 27.4 Saccharides 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 Powder 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 Oil 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 Butter 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 Monoglycerin 0.1 0.1 0.1 0.01 0.3 0.1 0.1 0.1 0.1 Fatty acid ester Polyglycerin 1.0 1.5 2.0 1.5 1.5 0.5 2.5 1.5 1.8 Fatty acid ester Xanthan gum 0.3 0.5 0.3 0.2 0.2 0.2 0.2 0 0.2 Fragrance 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Other 2.7 2.7 2.7 2.7 2.7 2.7 2.7 2.7 2.7

[0032]

[Table 2] Implementation Implementation Implementation Comparison Comparison Comparison Comparison Comparison Comparison Example 1 Example 2 Example 3 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Foamability Note 1 ○ ○ ○ × ○ ○ × × ○ State Note 2 ○ ○ ○ △ × × △ × × Texture * 3 ○ ○ ○ △ ○ ○ △ ○ × (Note 1) As for foaming property, filling immediately after production is good, foaming property is good, and specific gravity is 0.4 to 0. ６ was evaluated as ６, and X was evaluated as poor when the foaming property was poor and the specific gravity was only 0.7 or more. (Note 2) Regarding the state, observe the state of the filling. ○: Good oil separation and good shape retention. ○: Some oil separation and flowing out. And the state of flowing out was designated as x. (Note 3) Regarding the texture, the evaluations of 10 experienced panelists were collected, and those with good melting and smoothness were evaluated as ○, those with slightly lacking smoothness as △, and those with poor melting and lacking smoothness X.

It is clear from the storage tests in Tables 3 and 4 that the present invention has both storage stability and state stability that can withstand commercial distribution. Table 3 shows changes in the number of general viable bacteria (cells / g) with respect to the number of storage days when the foamed filling of Example 1 was stored at 5 ° C, 10 ° C, and 20 ° C. Table 4 shows changes in the state with respect to the number of storage days when the foamed filling of Example 1 was stored at 5 ° C, 10 ° C, and 15 ° C.

[0034]

[Table 3] Number of general viable bacteria (number / g) Storage days Example 1 Example 2 Example 3 5 ° C. 10 ° C. 20 ° C. 0 days 1.0 × 10 1.0 × 10 1.0 × 10 10 days 10 1.0 × 10 10 or less 20 days 10 or less 1.0 × 10 10 or less 30 days 10 or less 10 or less 1.0 × 10

[0035]

[Table 4] State change (g / cm ² ) Note 4 Storage days Example 1 Example 2 Example 3 5 ° C. 10 ° C. 15 ° C. 0 day 25 25 25 25 10 days 26 27 30 20 days 25 29 35 30 days 30 33 35 (Note 4) Change in state is measured by measuring the hardness of the foamed filling. Measuring method FUDOH RHEO METER MODEL RT2002J manufactured by Leotech Co., Ltd. Measured by the sample raising method

From the nests shown in Tables 3 and 4, the foamed filling of the present invention is stable over time without any increase in general viable cell count or change in state, ie, no change in hardness, even after storage for 30 days. It is clear that you are doing.

[0037]

As described above, according to the present invention, the storage stability and the state stability are superior to the whipped cream using a fresh cream which has been conventionally used, and a water-in-oil type represented by a putter cream. It is possible to provide a foamed filling and a method for producing the same, which are superior in flavor to the emulsified material and can produce a foamed filling by a conventional filling production process without a special process. And according to the present invention, by being able to whip without going through a special manufacturing process,
Unique fillings such as flesh of nests, which have never existed before, can be manufactured, and the flavor can be varied. For this reason, it has epoch-making significance in the field of mass production of fillings and the new field of filling confectionery and bread.

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[Procedure amendment]

[Submission Date] August 8, 2000 (200.8.8)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0031

[Correction method] Change

[Correction contents]

[0031]

Table 1 Raw material composition (% by weight) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Water28.0 27.4 27.0 27.6 27.3  Sugars 32.0 32.0 32.0 32.0 32.0 Powder milk 8.0 8.0 8.0 8.0 8.0 Fats 24.0 24.0 24.0 24.0 Butter 4 4.0 4.0 4.0 4.0 4.0 Monoglycerin fatty acid ester 0.1 0.1 0.1 0.01 0.3 Polyglycerin fatty acid ester 1.0 1.5 2.0 1.5 1.5 1 .5 Xanthan gum0.1 0.1 0.1 0.1 0.1  Perfume 0.1 0.1 0.1 0.1 0.1 Others 2.7 2.7 2.7 2.7 2.7 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Water28.5 26.5 27.5 27.4 Sugars 32.0 32.0 32.0 32.0 Milk powder 8.0 8.0 8.0 8.0 Fats 24.0 24.0 24.0 24.0 Butter 4.0 4 4.0 4.0 4.0 Monoglycerin fatty acid ester 0.1 0.1 0.1 0.1 Polyglycerin fatty acid ester 0.5 2.5 1.51.5  Xanthan gum0.1 0.1 0 0.2 Fragrance 0.1 0.1 0.1 0.1 0.1 Other 2.7 2.7 2.7 2.7 2.7

Claims (1)

[Claims] Claims: 1. A monoglycerin fatty acid ester having a content of 0.0
3 to 0.2% by weight, 1.0 to 2.0% by weight of polyglycerin fatty acid ester, and 0.0% of xanthan gum.
A foamed filling and a method for producing the same, characterized in that a raw material essentially containing 2 to 0.15% by weight is whipped continuously or batchwise without aging or tempering.