JP2004290186A - Method for producing water-in-oil emulsified composition with foaming property - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a water-in-oil emulsified composition with foaming property having low specific gravity, and excellent melting feeling in the mouth, lightness of cream and emulsion stability. <P>SOLUTION: The method for producing the water-in-oil emulsified composition comprises whipping a water phase containing saccharides and protein and adding oil and fat having fluidity with ≤15% crystallization amount at preservation at 25°C followed by stirring. Alternatively, the method for producing the composition comprises mixing a whipped water phase containing saccharides and protein with whipped oil and fat having fluidity with ≤15% crystallization amount at preservation at 25°C followed by preparing. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a process for producing a foamable water-in-oil emulsion composition that is excellent in emulsion stability while having a low specific gravity and is useful as a butter cream or the like.

The foamable water-in-oil emulsified composition is known to have the characteristics that the outer phase is oil and fat, making it difficult for microorganisms to propagate, excellent shape retention, and long-lasting properties. It is widely used for sand, cooking, confectionery and bread (see Patent Documents 1 and 2). And these emulsion compositions are manufactured by whipping fats and oils, adding syrup to this, and stirring. However, the specific gravity of these conventional emulsified compositions is 0.7 to 0.9, and it has not yet been fully satisfactory in terms of the meltability in the mouth and the lightness of the cream.
JP 52-126406 A JP 61-85141 A

  An object of the present invention is to provide a method for producing a foamable water-in-oil emulsion composition having a low specific gravity, good mouth-melting feeling, lightness of cream and the like, and good emulsion stability.

  The present inventor added oils and fats having a specific crystallinity during storage (SFC) after whipping the aqueous phase containing saccharides and proteins, or stirred the aqueous phase containing saccharides and proteins. If the oil and fat having a crystalline amount (SFC) at the time of storage is mixed and prepared to form a water-in-oil emulsification system, the specific gravity is as low as 0.20 to 0.60, the feeling of melting in the mouth, It was found that a foamable water-in-oil emulsified composition having good lightness of cream and the like and having good emulsification stability even at a temperature of 25 ° C. was obtained.

  That is, in the present invention, a water phase containing saccharides and proteins is whipped, and then fluid oils and fats having a storage crystallinity (SFC) at 25 ° C. of 15% or less are added and stirred. Alternatively, a foamed water-in-oil type prepared by mixing a whipped aqueous phase containing saccharides and proteins and a whipped fluid oil having a crystal content of 15% or less when stored at 25 ° C. A method for producing an emulsified composition is provided.

  According to the method of the present invention, the specific gravity is low, the melt in the mouth is good, the lightness and sweetness of the cream is good, the shape retention at room temperature is excellent, the texture is good, and the butter cream for confectionery and bread making A foamable water-in-oil emulsion composition useful as is obtained.

  The method of the present invention does not first whip the fats and oils, but whips the aqueous phase containing sugars and proteins. Alternatively, the water phase containing fats and oils, saccharides and proteins is whipped and then mixed. As the saccharide, any of liquid sugar and powdered sugar can be used, and monosaccharides and disaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol and maltitol. , Trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates and sugar alcohols obtained by reducing these, mixtures thereof, various starch syrups and the like. Among these, monosaccharides, disaccharides, and sugar alcohols obtained by reducing these are more preferable in terms of the viscosity and sweetness of the sugar solution.

  Saccharides are used in an amount of 20 to 60% by weight, more preferably 30 to 56% by weight, particularly 35 to 55% by weight in the foamable water-in-oil emulsion composition from the viewpoint of storage stability and sweetness. preferable. Moreover, it is preferable to use the saccharides in an amount of 40 to 75% by weight, further 45 to 70% by weight, particularly 50 to 70% by weight in terms of solid matter in terms of storage stability, from the viewpoint of storage stability.

  As the protein, it is preferable to use gluten and gelatin in combination from the viewpoints of improving foamability and heat-resistant shape retention. As gluten used in the present invention, wheat gluten or a wheat gluten degradation product by acid degradation, enzymatic degradation, or the like can be blended. As gelatin, gelatin derived from cow bone, cow skin, and pig skin is used.

  Gluten and gelatin have a total content of 0.5 to 6.0% by weight, more preferably 1.0 to 4.0% by weight, particularly 1. It is preferable to use 5 to 3.0% by weight. The weight ratio of gluten and gelatin is preferably 1: 1 to 50: 1, more preferably 2: 1 to 20: 1, and particularly preferably 3: 1 to 10: 1 from the viewpoint of foamability and syrup stability. .

  Further, gluten is contained in the aqueous phase in an amount of 0.5 to 5.0% by weight, further 0.6 to 4.0% by weight, particularly 0.7 to 3.0% by weight in terms of improving foamability. Is preferred. Gelatin is contained in the aqueous phase in an amount of 0.05 to 1.0% by weight, more preferably 0.07 to 0.7% by weight, particularly 0.1 to 0.5% by weight from the viewpoint of the stability of the syrup solution. It is preferable to do this.

  In addition to gluten and gelatin, proteins such as dairy products such as whole milk powder, butter milk, skim milk powder, whole fat sweetened condensed milk, skimmed sweetened milk, fresh cream, casein Na, and whey can be used as the protein. The composition of the present invention includes monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, propylene glycol fatty acid ester and the like, and if necessary, milk flavor, vanilla flavor, vanilla essence, etc. Flavors and essences can also be blended.

  In the aqueous phase, in addition to sugars and proteins, thickening polysaccharides such as xanthan gum, guar gum, gum arabic, CMC, locust bean gum, pectin, carrageenan; tapioca, corn starch, waxy corn starch, modified starches, pregelatinized starch Etc. can also be used.

  The aqueous phase whipping can be performed by using, for example, a vertical mixer such as a Hobart mixer or a Kanto mixer, and is particularly preferably performed using a vertical mixer, a wire, and a beater. In particular, it is more preferable to use a wire. The whipping is preferably performed until the specific gravity becomes 0.15 to 0.30, particularly 0.15 to 0.25.

Next, fats and oils are added to the foamed aqueous phase component, or the fats and oils are foamed and stirred or mixed. Here, as the oil or fat, a fluid oil or fat having a storage crystallinity (SFC) at 25 ° C. of 15% or less, particularly 3 to 10%, is used for the phase inversion from the water-in-oil type to the oil-in-water type. This is preferable in terms of preventing foaming and obtaining a foamable water-in-oil emulsion composition having good emulsion stability and low specific gravity. The oil phase whipping can be performed by using a vertical mixer such as a Hobart mixer or a Kanto mixer, for example, but it is particularly preferable to use a vertical mixer, a wire, and a beater. In particular, it is more preferable to use a beater. The whipping is preferably performed until the specific gravity becomes 0.20 to 0.50, particularly 0.20 to 0.45.
In addition, SFC (crystal amount at the time of preservation | save) of 25 degreeC was performed according to the crystal quantity at the time of 1-1996 temporary preservation | save NMR method (reference | standard oil analysis test method edited by the Japan Oil Chemical Society). The amount of crystals during storage is expressed in “%”.

  Such fats and oils may be any of triglycerides, diglycerides, monoglycerides and mixtures thereof. Here, as the triglycerides, edible fats and oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm kernel oil and the like; animals such as milk fat, lard, beef tallow and fish oil Fats and oils; hardened oils of these animal and vegetable oils; transesterified oils; and mixtures of two or more thereof. In addition, as the diglyceride, a mixture of one or two or more types of fats and glycerin selected from the edible fats and oils listed here may be transesterified, or the fatty acid composition derived from the edible fats and fats may be esterified. After the reaction between fatty acid and glycerin using lipase, the excess monoglyceride formed in the obtained glyceride mixture is obtained by removing by molecular distillation method or chromatographic method.

  As fats and oils used by this invention, it is preferable to contain 40-90 weight% of C14-C18 unsaturated triglycerides or C14-C18 unsaturated diglycerides, Among these, C14-C18 unsaturated diglycerides Is more preferably 40 to 90% by weight, and particularly preferably 40 to 90% by weight of an unsaturated diglyceride having 16 to 18 carbon atoms. Here, examples of unsaturated triglycerides and unsaturated diglycerides include oils and fats derived from olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, safflower oil, sesame oil and the like, or mixed oils thereof. . In addition, as fats and oils other than the unsaturated triglyceride and unsaturated diglyceride in fats and oils, they are a saturated triglyceride, a saturated diglyceride, or a mixture thereof.

  The fats and oils are 20 to 50% by weight, more preferably 20 to 40% by weight in the foamable water-in-oil emulsified composition, from the viewpoints of improving mouthfeel, smoothness and other texture, and heat-resistant shape retention at 25C In particular, it is preferable to use an amount of 20 to 35% by weight.

  In the method of the present invention, the weight ratio between the oil and fat and the aqueous phase is preferably 1: 1 to 1: 4, more preferably 1: 1 to 1: 3, from the viewpoint of stability even during mixing.

  It is preferable to add fats and oils gradually or in several divided portions while stirring. It is preferable to perform addition of said whipping, fats and oils, and stirring operation at 20-25 degreeC.

  The specific gravity of the foamable water-in-oil emulsion composition of the present invention is preferably 0.20 to 0.60, particularly preferably 0.20 to 0.55.

  The foamable water-in-oil emulsified composition obtained by the present invention has a low specific gravity of 0.20 to 0.60, good melting in the mouth, and excellent emulsion stability (heat resistance), especially for creams, spreads, It is useful as a butter cream for sand, confectionery, bread making and the like.

Examples 1 and 2 and Comparative Examples 1 and 2
200 parts by weight of syrup of Table 1, Formulations a, b, c, d and e were whipped using a wire to a Hobart mixer (made by Hobart), and then in the combination of Table 3, Formulation A described in Table 2 100 parts by weight of B or C fat was added with stirring to produce a foamable water-in-oil emulsion composition.

Examples 3 and 4 and Comparative Example 3
200 parts by weight of the syrup of Table 1, Formulation a were whipped using a wire to a Hobart mixer (made by Hobart), and then 100 parts by weight of the fats and oils of Formulation C, D or E shown in Table 2 were mixed with Hobart mixer (Hobart) Whipped using a beater. Subsequently, in the combination of Table 3, both were mixed and the foamable water-in-oil emulsion composition was manufactured.
In addition, the crystal | crystallization amount at the time of storage in 25 degreeC in the used fats and oils (SFC) was performed according to the crystal amount at the time of 1-1996 preservation | save temporarily NMR method (reference | standard oil and fat analysis test method edited by Japan Oil Chemical Society). The method for measuring the amount of crystals during storage is shown below.
1) After holding the sample packed in the test tube and the control sample at 60.0 ± 0.2 ° C for 30 min, read the NMR signal of each sample.
2) Hold these samples at 0 ± 2 ° C. for 30 min, further transfer to 26.0 ± 0.2 ° C. and hold for 30 min.
3) Move 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, after measuring at the lowest temperature, move the measurement sample and control sample to the next measurement temperature, hold for 30 min, and then read the NMR signal of each sample. Thereafter, the same operation is repeated.
5) The amount of crystal at storage at 25 ° C. is calculated by the following formula.
Crystal amount during storage (%) = 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: NMR signal reading of control sample at 25 ° C
D: Reading of NMR signal of measurement sample at 25 ° C

The specific gravity of the composition during whipping and the obtained composition was measured with a specific gravity cup.
Specific gravity (g / mL) = weight of cream (g) / volume of specific gravity cup (mL)

Moreover, the mouth melting feeling of the obtained composition was evaluated by a sensory test by 20 professional panelists.

  Moreover, the lightness and sweetness of the cream were evaluated by a sensory test by 20 professional panelists.

Further, a certain volume of cream was applied to the filter paper and stored at 25 ° C. for 2 days, and then the amount of the cream removed and soaked in the filter paper was measured as the oil-off amount.
When the oil-off amount is less than 15%, the heat resistance at 25 ° C. is good (◯), when 15 to 20% is (Δ), and when it is 20% or more is bad (×).

Furthermore, the specific gravity is between 0.20 and 0.60, the mouth melt is good, the lightness and sweetness of the cream is good, and the heat resistance is also good. Any one of the above was evaluated as “x” for poor evaluation.
These evaluation results are shown in Table 3.

Example 1: The feeling of melting in the mouth, the lightness and sweetness of the cream were very good, and the heat-resistant shape retention at 25 ° C. was also excellent.
Example 2: The feeling of melting in the mouth, the lightness and sweetness of the cream were very good, and the heat-resistant shape retention at 25 ° C. was also excellent.
Example 3: The feeling of melting in the mouth, the lightness and sweetness of the cream were very good, and the heat-resistant shape retention at 25 ° C. was also excellent.
Example 4: The feeling of melting in the mouth, the lightness and sweetness of the cream were very good, and the heat-resistant shape retention at 25 ° C. was also excellent.
Comparative Example 1: When the syrup was mixed, the phase was changed to O / W and separated (no longer in commercial form).
Comparative Example 2: The mouth melting feeling is good. The lightness of the cream was recognized but not sufficient, and the cream was sweet and separated at 25 ° C.
Comparative Example 3: Although the heat-resistant mold retention at 25 ° C. was excellent, the feeling of melting in the mouth and the lightness of the cream were not sufficient, and the cream was sweet.

  From Tables 1 to 3, the foamable water-in-oil emulsified composition obtained by the method of the present invention has a low specific gravity, good mouth melt, light cream, sweetness and heat resistance, and butter cream. It turns out that it is excellent as. In Comparative Example 1, the phase was changed to O / W.

  Moreover, the fats and oils were first whipped by the combination of Example 1 and Example 2, and then the syrup was added with stirring to prepare a foamable water-in-oil emulsion composition. The specific gravity of the obtained composition was 0.6 to 0.7, and a light texture was not obtained.

Claims (6)

  A method for producing a foamable water-in-oil emulsified composition comprising whipping an aqueous phase containing a saccharide and a protein, and then adding and stirring a fluid oil having a crystal amount of 15% or less at 25 ° C. during storage.   Foamable water-in-oil emulsified composition prepared by mixing a whipped aqueous phase containing saccharides and proteins and a whipped fluid oil with a crystal content of 15% or less at 25 ° C. Manufacturing method.   The method according to claim 1 or 2, wherein the foamable water-in-oil emulsion composition has a specific gravity of 0.20 to 0.60.   The production method according to claim 1, wherein the protein contains gluten and gelatin.   The process according to claim 4, wherein the total content of gluten and gelatin is 0.5 to 6.0% by weight in the aqueous phase, and the weight ratio of gluten and gelatin is 1: 1 to 50: 1.   The manufacturing method according to any one of claims 1 to 5, wherein the fat is a fluid fat with a crystal amount of 3 to 15% during storage at 25 ° C.