JP2004290184A - Effervescent emulsion composition of water-in-oil type - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an effervescent emulsion composition of water-in-oil type, capable of well melting in the mouth, having good shape retention at room temperature, having low specific gravity, and having an excellent mouth feel. <P>SOLUTION: This effervescent emulsion composition of water-in-oil type contains components (A) to (D) as follows: (A) 10-70 wt% of fats and oils having a solid fat content (SFC) of 5-10% at 25°C and an unsaturated fatty acid content of 40-90%; (B) 10-60 wt% of saccharides; (C) 0.4-5.0 wt% of gluten; and (D) 0.05-1.0 wt% of gelatin, and further the composition has a weight ratio of an oil phase to a water phase of 1:0.3 to 1:4. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a foamable water-in-oil emulsion composition useful as butter cream and the like, and more particularly, to a foamable water-in-oil emulsion composition having a low specific gravity and excellent heat resistance and mouth-melting feeling.

  Foamable water-in-oil emulsified compositions are known to have characteristics such that the external phase is oils and fats, so that microorganisms are unlikely to propagate, have excellent shape retention properties, and last longer, and are used for creams and spreads. , For sand, for cooking, for confectionery and baking, etc. (see Patent Documents 1 and 2). However, these emulsified compositions have a drawback that the external phase is oil and fat, so that they dissolve poorly in the mouth.In order to improve this drawback, the fat and oil of the external phase must be softened, And oil off (oil separation) is likely to occur.

As means for remedying this drawback, a method of adding a specific emulsifier (see Patent Document 3) and a method of blending 10 to 99% by weight of diglyceride having a rising melting point of less than 20 ° C. based on the total amount of fats and oils (see Patent Document 4) ) Are known. However, no water-in-oil emulsion composition having good shape retention at room temperature (25 ° C.) and melting in the mouth and a light touch was obtained by any of the means.
JP-A-52-126406 JP-A-61-85141 JP 2001-178361 A Japanese Patent Publication No. 7-38780

  SUMMARY OF THE INVENTION An object of the present invention is to provide a foamable water-in-oil emulsion composition which has good mouth melting, good shape retention at room temperature, low specific gravity, and excellent texture.

  The present inventor has used a fat or oil having a solid fat content (SFC) at 25 ° C. of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight as a fat or oil for forming an emulsion. It has been found that by using the amounts of gluten and gelatin, melting in the mouth and heat resistance are remarkably improved, and a foamable water-in-oil emulsion composition having a low specific gravity and a good texture can be obtained.

That is, the present invention provides the following components (A) to (D):
(A) a solid fat content (SFC) at 25 ° C. of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight;
(B) sugars 10 to 60% by weight,
(C) gluten 0.4-5.0% by weight,
(D) Gelatin 0.05-1.0% by weight
And a foamable water-in-oil emulsion composition having a weight ratio of an oil phase to an aqueous phase of 1: 0.3 to 1: 4.

  The foamable water-in-oil emulsion composition of the present invention has a good melting property in the mouth, a light cream, a good sweetness, excellent shape retention at room temperature, a low specific gravity, and a good texture. It is useful as butter cream for confectionery and baking.

  Examples of the fats and oils contained in the foamable water-in-oil emulsion composition (A) having an SFC at 25 ° C of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight include triglycerides, Any of diglyceride, monoglyceride and a mixture thereof may be used. Here, as the triglyceride, edible oils and fats, for example, vegetable oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm kernel oil; animals such as milk fat, lard, tallow oil, fish oil Fats and oils; hydrogenated oils of these animal and vegetable fats and oils; transesterified oils; and mixtures of two or more thereof. As the diglyceride, a mixture of one or more fats and oils selected from the edible fats and oils listed here and glycerin is subjected to a transesterification reaction, or a fatty acid composition derived from an edible fat and oil is subjected to an esterification reaction and a glycerin. After reacting the fatty acid with glycerin using lipase, excess monoglyceride formed in the obtained glyceride mixture is removed by a molecular distillation method or a chromatographic method.

  The fat and oil (A) needs to have an SFC at 25 ° C. of 5 to 10% from the viewpoints of texture such as melt-in-mouth, smoothness and the like, and heat retention at 25 ° C. It is preferably 9%. Here, the SFC (solid fat content) measurement at 25 ° C. was carried out according to the provisional 1-1996 solid fat content NMR method (standard fat and oil analysis test method, edited by Japan Oil Chemical Association). The solid fat content is expressed in%.

  The unsaturated fatty acid content relative to the total fatty acids in the fat or oil (A) is from 40 to 90% by weight, preferably from 60 to 90% by weight, more preferably from 70 to 90% by weight. Moreover, the carbon number of the constituent fatty acid is preferably 14 to 22, more preferably 16 to 20, and particularly preferably 16 to 18.

  As the fat (A), triglyceride: diglyceride (weight ratio) is preferably 100: 0 to 10:90, more preferably 100: 0 to 20:80, and particularly preferably 100: 0 to 30:70. The monoglyceride is preferably 0 to 5% by weight, more preferably 0 to 3% by weight, particularly preferably 0 to 2% by weight from the viewpoint of flavor.

  As the triglyceride in the fat or oil (A), those having 14 to 22, more preferably 16 to 20, particularly preferably 16 to 18, carbon atoms of the constituent fatty acids are preferred. Further, the unsaturated fatty acid content in the triglyceride is preferably from 40 to 90% by weight, more preferably from 60 to 90% by weight, particularly preferably from 70 to 90% by weight, from the viewpoints of melting in the mouth and heat retention at 25 ° C. The content of triglyceride in the fat or oil (A) is preferably from 20 to 100% by weight, more preferably from 25 to 100% by weight, particularly preferably from 30 to 99% by weight, from the viewpoints of melting in the mouth and heat retention at 25 ° C.

As the diglyceride in the fat and oil (A), those having 14 to 22, more preferably 16 to 20, and particularly preferably 16 to 18, carbon atoms of the constituent fatty acids are preferred. The unsaturated fatty acid content in the diglyceride is preferably from 40 to 90% by weight, more preferably from 60 to 90% by weight, and particularly preferably from 70 to 90% by weight, from the viewpoints of mouth-melting feeling and heat retention at 25 ° C. The content of diliglyceride in the fat or oil (A) is preferably from 1 to 80% by weight, more preferably from 1 to 75% by weight, particularly preferably from 1 to 70% by weight, from the viewpoints of melting in the mouth and heat-resistant mold retention at 25 ° C.
Here, as the unsaturated fatty acid triglyceride and the unsaturated fatty acid diglyceride, olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, safflower oil, sesame oil or the like, or a mixture thereof, ester Exchange products, fatty acid exchange products and the like. In addition, as fats and oils other than unsaturated fatty acid triglyceride and unsaturated fatty acid diglyceride in fats and oils (A), it is saturated triglyceride, saturated diglyceride, or a mixture thereof.

  The fat or oil (A) is 10 to 70% by weight, more preferably 10 to 60% by weight, particularly 20 to 60% by weight in the foamable water-in-oil type emulsion composition of the present invention from the viewpoint of heat retention at 25 ° C. %.

  As the saccharide (B) used in the present invention, any of liquid sugar and powdered sugar can be used, and glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol and the like can be used. Monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various starch syrups are exemplified. Among them, monosaccharides, disaccharides, trisaccharides and sugar alcohols obtained by reducing these are more preferred from the viewpoint of sweetness.

  (B) The saccharide is 10 to 60% by weight, more preferably 15 to 60% by weight, particularly 20 to 20% by weight in terms of solids in the foamable water-in-oil type emulsion composition of the present invention from the viewpoint of storage stability and sweetness. It is preferred to contain 55% by weight. In addition, (B) the saccharide is preferably contained in the aqueous phase in an amount of 40 to 75% by weight, more preferably 45 to 70% by weight, particularly preferably 50 to 70% by weight in terms of solids, from the viewpoint of storage stability.

  As the gluten (C) used in the present invention, wheat gluten or a decomposition product of wheat gluten by acid decomposition, enzymatic decomposition, or the like can be used. (C) Gluten is contained in the foamable water-in-oil type emulsion composition of the present invention in an amount of 0.4 to 5.0% by weight from the viewpoint of improving the foaming property, but 0.5 to 4.0% by weight; In particular, the content is preferably 0.5 to 3.0% by weight.

  Examples of (D) gelatin used in the present invention include gelatin derived from bovine bone, cow hide and pig skin. (D) Gelatin is contained in the foamable water-in-oil type emulsion composition of the present invention in an amount of from 0.05 to 1.0% by weight, but from 0.07 to 0.7% by weight, from the viewpoint of shape retention. In particular, it is preferable to contain 0.1 to 0.5% by weight.

The weight ratio of (C) gluten to (D) gelatin is from 1: 1 to 50: 1, more preferably from 2: 1 to 20: 1, and especially from 3: from the viewpoint of foamability and stability of the syrup solution. 1-10: 1 is preferred.
The weight ratio of the oil and fat to the aqueous phase in the foamable water-in-oil emulsion composition of the present invention is from 1: 0.3 to 1: 4, further from 1: 0.5, from the viewpoint of stability during mixing. 1: 3, particularly preferably 1: 0.5 to 1: 2.

  In the foamable water-in-oil emulsion composition, in addition to the above-mentioned components, dairy products, for example, whole fat milk powder, butter milk, skim milk powder, whole fat sweetened condensed milk, defatted sweetened condensed milk, fresh cream, casein Na, whey Thickeners such as xanthan gum, guar gum, gum arabic, CMC, locust bean gum, pectin, carrageenan; organic acid monoglycerides, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, enzyme-treated lecithin, propylene glycol fatty acid esters And emulsifiers, if necessary, flavors such as milk flavor, vanilla flavor, vanilla essence, and essences.

  The emulsified composition of the present invention may be produced by a method capable of forming a foamable water-in-oil type emulsion.For example, after whipping fats and oils, saccharides, gluten, gelatin and the like are added to prepare a syrup. It is preferable to manufacture by mixing and stirring.

  The specific gravity of the foamable water-in-oil emulsion composition of the present invention is from 0.15 to 0.70, particularly from 0.20 to 0.60, from the viewpoint of texture, dissolution in the mouth, and heat retention. preferable.

  The foamable water-in-oil emulsion composition of the present invention has a good melting property in the mouth, is excellent in heat resistance, and has a low specific gravity, so that it is particularly suitable for cream, spread, sand, confectionery, and butter cream for bread making. Useful as

Examples 1 to 6 and Comparative Examples 1 to 5
(Preparation of fats and oils and syrups used in Examples and Comparative Examples)
Preparation of fats and oils was performed by dissolving at 60 ° C, cooling to 15 ° C using a chiller (emulsion kneader Tama Seiki Kogyo Co., Ltd.), keeping the temperature at 20 ° C for 1 day (tempering), and then placing it in a refrigerator (5 ° C). And saved.
After dissolving the syrup at 70 ° C., it was subjected to indirect sterilization (110 ° C. for 15 seconds, manufactured by Iwai Machine Co., Ltd.). After cooling to 30 ° C., it was stored in a refrigerator (5 ° C.).

  100 parts by weight of the fats and oils of the formulations A, B, C, D or E in Table 1 are whipped, and 200 parts by weight of the syrup of the formulations a, b, c, d, e, f, g, h or i in Table 2 are added thereto. Was added in several batches in the combination shown in Table 3, followed by stirring to produce a foamable water-in-oil emulsion composition.

Examples 7 to 10 and Comparative Example 6
(Preparation of fats and oils and syrups used in Examples and Comparative Examples)
Preparation of fats and oils was performed by dissolving at 60 ° C, cooling to 15 ° C using a chiller (emulsion kneader Tama Seiki Kogyo Co., Ltd.), keeping the temperature at 20 ° C for 1 day (tempering), and then placing it in a refrigerator (5 ° C). And saved.
After dissolving the syrup at 70 ° C., it was subjected to indirect sterilization (110 ° C. for 15 seconds, manufactured by Iwai Machine Co., Ltd.). After cooling to 30 ° C., it was stored in a refrigerator (5 ° C.).
100 parts by weight of the fats and oils of Formulations A, B and D in Table 1 are whipped, and 80 parts by weight of the syrup of Formulations a and d in Table 2 are added in several portions, and the mixture is stirred to form a foaming oil. A water-in-water emulsion composition was produced.

The solid fat content (SFC) at 25 ° C. in the used fats and oils was measured according to the provisional 1-1996 solid fat content NMR method (standard fat and oil analysis test method, edited by Japan Oil Chemistry Association). The method for measuring the solid fat content is described below.
1) After holding the sample and the control sample packed in the test tube at 60.0 ± 0.2 ° C. for 30 minutes, read the NMR signal of each sample.
2) Keep these samples at 0 ± 2 ° C. for 30 minutes, then transfer to 26.0 ± 0.2 ° C. and hold for 30 minutes.
3) Transfer to 0 ± 20 ° C. again and hold for 30 minutes, then hold at the measurement temperature (25 ± 0.2 ° C.) for 30 minutes, and read the NMR signal of each sample.
4) If the measurement temperature is high, measure at the lowest temperature, transfer the measurement sample and the control sample to the next measurement temperature, hold for 30 minutes, and read the NMR signal of each sample. Hereinafter, the same operation is repeated.
5) The solid fat content at 25 ° C. is calculated by the following formula.
Solid fat content (%) = 100− (A / B) × (C / D) × 100
A: Reading of NMR signal of control sample at 60 ° C.
B: Reading of NMR signal of measurement sample at 60 ° C.
C: Reading of NMR signal of control sample at 25 ° C.
D: Reading of NMR signal of measurement sample at 25 ° C.

The specific gravity of the obtained composition was measured with a specific gravity cup.
Specific gravity (g / mL) = Weight of cream (g) / Capacity of specific gravity cup (mL)

  In addition, the mouth-melting feeling of the composition and the lightness and sweetness of the cream were evaluated by a sensory test conducted by 20 specialized panelists.

Further, a fixed volume of cream was applied to filter paper and stored at 25 ° C. for 2 days, then the cream was removed and the amount permeated into the filter paper was measured as the oil-off amount.
When the oil-off amount was less than 15% by weight, the heat resistance at 25 ° C. was good (○), when it was 15 to 20% by weight (△), and when it was 20% by weight or more, it was poor (×).

Furthermore, those having a specific gravity of between 0.15 and 0.70, a good mouth-melting feeling, a light cream, a good sweetness, and a good heat resistance are marked with ○. These evaluation items Any one of the samples was evaluated as poor and evaluated as poor.
Table 4 shows the evaluation results.

Example 1: A slightly heavy cream. The lightness of the cream was not enough, and the cream had a slightly unmelted mouth and sweetness.
Example 2: The cream had a slightly unmelted mouth and sweetness.
Example 3: The cream was very delicious without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 4: The cream was very delicious without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 5: The cream was very delicious without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 6: The cream was very delicious without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 7: A slightly heavy cream. The cream had a slightly melted mouthfeel and sweetness.
Example 8: It was a very delicious cream without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 9: It was a very delicious cream without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 10: The cream was very delicious without any problems in melt-in-mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Comparative Example 1: There was no foaming property of the fat and oil, the specific gravity was high after mixing with the syrup, and the oil and fat were separated.
Comparative Example 2: Melt feeling in mouth and lightness of cream were insufficient.
Comparative Example 3: The foaming properties of the fats and oils were insufficient, the mixing properties with the syrup were poor, the mouth-melting feeling and the cream were also poor.
Comparative Example 4: Syrup was poorly mixed and separated.
Comparative Example 5: Syrup was poorly mixed and separated.
Comparative Example 6: The foaming properties of the fats and oils were insufficient, and after mixing with the syrup, the feeling of melting in the mouth, the lightness of the cream, and the sweetness were insufficient.

  According to Tables 1 to 4, the foamable water-in-oil emulsion composition in which (A) fats and oils, (B) saccharides, (C) gluten and (D) gelatin are within the scope of the present invention has a feeling of melting in the mouth and cream. It can be seen that the butter cream has good lightness, sweetness and heat resistance, low specific gravity, and is excellent as a butter cream.

Claims (5)

The following components (A) to (D):
(A) a solid fat content (SFC) at 25 ° C. of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight;
(B) sugars 10 to 60% by weight,
(C) gluten 0.4-5.0% by weight,
(D) Gelatin 0.05-1.0% by weight
And a weight ratio of an oil phase to an aqueous phase is from 1: 0.3 to 1: 4.   The foamable water-in-oil type emulsion composition according to claim 1, having a specific gravity of 0.15 to 0.70.   (B) The foamable water-in-oil emulsion composition according to claim 1 or 2, wherein the saccharide content is 40 to 75% by weight in terms of solid content in the aqueous phase.   The foamable water-in-oil emulsion composition according to any one of claims 1 to 3, wherein the weight ratio of (C) gluten to (D) gelatin is from 1: 1 to 50: 1.   The foamable water-in-oil emulsion composition according to any one of claims 1 to 4, wherein the weight ratio of the fat and oil to the aqueous phase is 1: 0.5 to 1: 3.