JP2006006120A - Foaming emulsified composition, and pneumatic emulsified composition obtained by forming the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming emulsified composition excellent in emulsification stability (storage stability), creaming property (viscosity or the like), whipping property, after-whipped properties (shape retainability, hardness or palate feeling or the like) without using synthetic additives. <P>SOLUTION: The foaming emulsified composition comprises 30-55 pts.mass of an oil phase (A) containing 30-70 mass% of SUS-based oil and fat (AX) containing SUS-type triglyceride where saturated fatty acid (S) is coordinated at 1- and 3-positions of glycerin and unsaturated fatty acid (U) is coordinated at 2-position of the glycerin, and 70-30 mass% of lauric oil and fat (AY) containing lauric triglyceride, and 70-45 pts.mass of a water phase B in an emulsified condition, and contains 0.2-0.6 pt.mass of whey protein C, and egg yolk or its processed product D (the total amount of the composition is 100 pts.mass). <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a foamable emulsion composition and an aerated emulsion composition formed by foaming the same.

Conventional foaming emulsified compositions such as synthetic whipped cream exhibit emulsification stability during non-whipping (during storage) and moderate demulsibility during whipping (during foaming). It is necessary to have an appropriate shape retention.
In the conventional foamable emulsion composition, various synthetic emulsifying components and synthetic emulsifying stable components such as thickening polysaccharides are used in combination to satisfy these characteristics, and a cream property improving agent such as phosphate is further used. Is added in a small amount (Non-Patent Documents 1 and 2). Hereinafter, synthetic emulsification components, synthetic emulsification stabilizing components such as thickening polysaccharides, and cream property improvers such as phosphates are collectively referred to as “synthetic additives”. Use of such a synthetic additive is not preferable because it causes a decrease in flavor and a feeling of paste.

Therefore, a foamable emulsified composition that does not use a synthetic additive has been proposed. For example, (1) a composition containing whey protein (lactalbumin) and egg yolk oil as an emulsifying component or an emulsion stabilizing component (Patent Document 1), (2) a lauric oil or fat as an oil or fat, and an emulsifying component or an emulsion stabilizing component The composition (patent document 2, 3) containing whey protein (lactalbumin) and egg yolk is disclosed.
Triglycerides (lauric triglycerides) contained in lauric fats and oils are known to have an emulsion stabilization effect because they are fine in crystals and hardly change in crystal form (Non-patent Document 2).
JP 2000-262236 A JP 2003-325104 A JP 2002-45136 A Kunio Yamauchi, edited by Kenkichi Yokoyama, “Milk Comprehensive Dictionary”, Asakura Shoten, 1992, p. 173-174 Satoshi Fujita, “Edible fats and oils and their use and fats and oils”, Koshobo, 2000, p. 107, 185, 241

  However, the foamable emulsified composition described in Patent Document 1 does not have good whipping properties, and takes a long time to obtain a good whipped state. Moreover, the foamable emulsified compositions described in Patent Documents 2 and 3 are so hard that the structure after whipping is liable to be cracked at the tip and rough when squeezed.

  The present invention has been made in view of such circumstances, and without using synthetic additives, emulsion stability, cream properties (viscosity, etc.), whipping properties, and properties after whipping (shape retention, hardness, texture, etc.) It is an object of the present invention to provide a foamable emulsion composition excellent in) and an aerated emulsion composition using the same.

The inventor has intensively studied to solve the above-mentioned problems and completed the present invention.
That is, the foamable emulsified composition of the present invention includes SUS containing SUS triglyceride in which a saturated fatty acid (S) is coordinated to the 1st and 3rd positions of glycerin and an unsaturated fatty acid (U) is coordinated to the 2nd position. Oil phase (A) 30-70 mass%, oil phase (A) 30-55 mass parts containing lauric oil fat (AY) 70-30 mass% containing a lauric type triglyceride, and water phase (B) 70- 45 parts by mass is in an emulsified state, and contains 0.2 to 0.6 parts by mass of whey protein (C) and egg yolk or processed product (D) (total composition is 100 parts by mass). Features.
In addition, although it is guessed that at least a part of (C) and (D) component exists in the interface of an oil phase (A) and an aqueous phase (B), in the foamable emulsion composition of this invention, (C ) Components are all contained in the aqueous phase (B), and components (D) are all contained in the oil phase (A), and the blending amount is determined.

The foamable emulsified composition of the present invention is preferably produced through a homogenizer treatment applying a pressure of 6 to 8.5 MPa.
The homogenizer treatment can be carried out using a one-stage or two-stage homogenizer, and the pressure mentioned here means “total pressure”.

  The aerated emulsion composition of the present invention is characterized by foaming the foamable emulsion composition of the present invention.

  According to the present invention, a foamable emulsified composition excellent in emulsification stability, whipping properties, and properties after whipping (shape retention, hardness, texture, etc.) without using a synthetic additive, and this An air-containing emulsified composition can be provided.

Hereinafter, the present invention will be described in detail.
"Foaming emulsion composition"
The foamable emulsified composition of the present invention is a composition in which an oil phase (A) and an aqueous phase (B) are in an emulsified state, and includes whey protein (C) and egg yolk or a processed product (D) thereof. is there.

(Oil phase (A))
In the present invention, as a component of the oil phase (A), SUS containing SUS triglyceride in which a saturated fatty acid (S) is coordinated to the 1st and 3rd positions of glycerin and an unsaturated fatty acid (U) is coordinated to the 2nd position. System oil and fat (AX), lauric oil and fat (AY) containing lauric triglyceride which is a triglyceride containing lauric acid as a constituent component, and other oil and fat (AZ) as necessary.

Examples of SUS oils and fats (AX) include palm oil, its fractionated oil and hydrogenated oil, these transesterified oils, and mixed oils containing these. The SUS type triglyceride content of the component (AX) is preferably 20 to 30% by mass. The melting point of the component (AX) is not particularly limited, but is preferably 30 to 35 ° C. in consideration of melting in the mouth.
Examples of lauric fats and oils (AY) include palm kernel oil, coconut oil, fractionated oils and hardened oils thereof, transesterified oils thereof, and mixed oils containing these oils. The lauric triglyceride content of the (AY) component is preferably 40 to 60% by mass. Further, the melting point of the (AY) component is not particularly limited, but is preferably 30 to 36 ° C. in consideration of melting in the mouth.
Other oils (AZ) used as needed include 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, etc. Animal fats and oils such as vegetable oils, milk fats, beef fats, pork fats, fish oils and whale oils, fractionated oils and hardened oils thereof, transesterified oils thereof, and mixed oils containing these.
Each of the fats and oils (AX) to (AZ) can be used alone or in combination of two or more.

  In the composition of the present invention, the amount of SUS oil (AX) in the oil phase (100% by mass) is 30 to 70% by mass, preferably 30 to 60% by mass, and the amount of lauric oil (AY) is 70 to 30. It is 60 mass%, Preferably it is 60-30 mass%.

  As described in the “Background Art” section, it is known that lauric triglycerides contained in lauric fats and oils exhibit an emulsion stabilizing action, but in the present invention, SUS fats and oils (AX) and lauric fats and oils ( AY) in combination, that is, SUS triglyceride and laurin triglyceride in combination, significantly improves whipping and significantly shortens whipping time while ensuring good emulsification stability. did. (Refer to [Example], Test Example 1)

Further, by defining the amounts of SUS oil (AX) and lauric oil (AY) in the oil phase (A) as described above, the viscosity of the composition before whipping is 100 mPa · s suitable for whipping cream. The composition was excellent in shape retention and hardness after whipping, free from cracks at the tip and roughened when squeezed with a squeezed bag, and with good artificial nature.
If the amount of SUS oil (AX) in the oil phase (A) is less than 30% by mass (the amount of lauric oil (AY) is more than 70% by mass), the structure becomes too hard after whipping and has good artificial characteristics. In addition, the tip crack and surface roughness when squeezing with a squeezed bag are likely to occur, and the amount of SUS oil (AX) exceeds 70% by mass (the amount of lauric oil (AY) is less than 30% by mass). The viscosity of the composition tends to be as high as over 100 mPa · s. (Refer to [Example], Test Example 2)

  In addition to fats and oils, the oil phase (A) may contain one or two or more oil-soluble components (described later for illustration) as necessary.

(Water phase (B))
The aqueous phase (B) is a phase mainly containing water (BX) and containing one or more water-soluble components (illustrated later for illustration) as necessary.

In 100 parts by mass of the composition of the present invention, the amount of oil phase (A) is 30 to 55 parts by mass, and the amount of water phase (B) is 70 to 45 parts by mass. By setting the ratio of the oil phase (A) to the water phase (B) within such a range, a composition having good whipping properties and flavor can be obtained.
If the amount of the oil phase (A) is less than 30 parts by mass (the water phase (B) exceeds 70 parts by mass), the shape retention after whipping becomes insufficient, and the amount of the oil phase (A) exceeds 55 parts by mass ( When the water phase (B) is less than 45 parts by mass, the emulsion stability is insufficient.

(Whey protein (C) and egg yolk or processed product thereof (D))
In the composition of the present invention, whey protein (C) and egg yolk or a processed product thereof (D) are added as an emulsifying component or an emulsion stabilizing component. All of these are natural or naturally derived ingredients.
By adding whey protein (C), emulsification stability is improved and the fat aggregation rate during whipping is suppressed. In addition, shape retention and hardness after whipping are good, and there is no tip crack or surface roughness when squeezing using a squeezing bag, and the flower-forming property is good. The whipping property is improved by adding egg yolk or a processed product (D) thereof.
As the whey protein (C), any of whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein enzyme degradation product may be used, or two or more kinds may be used in combination.
Specific examples of the processed egg yolk include egg yolk powder and egg yolk oil. As the component (D), one or more selected from egg yolk and processed products thereof can be used.

In 100 parts by mass of the composition of the present invention, the amount of whey protein (C) is 0.2 to 0.6 parts by mass. Component (D) is preferably 2 to 5 parts by mass for egg yolk, 1 to 2.5 parts by mass for egg yolk powder, and 0.5 to 2.0 parts by mass for egg yolk oil.
When the amount of whey protein (C) is less than 0.2 parts by mass, the fat aggregation rate during whipping is high, the tissue becomes too hard after whipping and the artificial flowering property is not good, and the surface when squeezed using a squeezed bag Roughness is likely to occur. If the amount of whey protein (C) exceeds 0.6 parts by mass, the texture after whipping becomes powdery, which is not preferable.
If the amount of egg yolk or processed product (D) is less than the above lower limit, shape retention after whipping may be insufficient, and if it exceeds the upper limit, the structure after whipping becomes hard and surface roughness may occur. There is.

(Optional component)
As described above, in addition to the components (C) and (D), the oil phase (A) and the water phase (B) can each contain an oil-soluble component and a water-soluble component as necessary.
Examples of the oil-soluble component used as necessary include a fragrance (flavor), and examples of the water-soluble component include skim milk powder (BY), sugars, and a fragrance (flavor).

The production method of the foamable emulsified composition of the present invention is not particularly limited. For example, the components of the oil phase (A) (SUS oil (AX), lauric oil (AY), and other oils as necessary. (AZ), further oil-soluble component if necessary) and water phase (B) component (water (BX), water-soluble component if necessary), whey protein (C) and egg yolk or processed thereof Examples include a method of pre-emulsifying with a mixing device such as a homomixer in the presence of the product (D) and further homogenizing with a homogenizer. After preliminary emulsification and / or after the homogenizer treatment, sterilization can be performed by a known method.
The homogenizer treatment can be carried out using a one-stage or two-stage homogenizer, but the homo pressure (total pressure) is preferably 6 to 8.5 MPa. As a result, a composition exhibiting a good emulsified state and excellent in emulsion stability (storability) can be obtained.
If the homo pressure is less than 6 MPa, the emulsification becomes insufficient and the emulsification stability tends to be inferior, and if it exceeds 8.5 MPa, the composition may thicken, which is not preferable in terms of the product.

In the present invention, SUS oil and fat (AX) and lauric oil and fat (AY) are used in combination as fat and oil, and whey protein (C) and egg yolk or processed product (D) are used as an emulsifying component and an emulsion stabilizing component. Use, by specifying the compounding ratio of the components, without using synthetic additives, emulsification stability, cream properties (viscosity, etc.), whipping properties, whipping properties (shape retention, hardness, texture, etc.) An excellent foamable emulsion composition was realized.
The foamable emulsified composition of the present invention does not require the use of synthetic additives such as synthetic emulsified components, synthetic emulsifying stable components such as thickening polysaccharides, and cream property improvers such as phosphates. The tactile sensation and the like are much better than those containing synthetic additives.

"Air-containing emulsion composition"
The aerated emulsified composition of the present invention is characterized in that the foamable emulsified composition of the present invention is foamed (whipped).
The whipping method is not particularly limited and can be carried out using various whipping devices. The characteristics of the aerated emulsified composition of the present invention are not particularly limited, and can be designed according to the application.
Since the aerated emulsified composition of the present invention uses the foamable emulsified composition of the present invention, the shape retaining property, hardness, texture and the like are good.

Hereinafter, examples and comparative examples according to the present invention will be described.
In each example, a foamable emulsion composition was produced by changing the composition or homogenizer treatment conditions, and evaluated. In the examples, “part” and “%” indicating the blending amount are based on mass.

(Evaluation items and evaluation methods)
<Viscosity>
The viscosity of the foamable emulsified composition was measured with a B-type viscometer, and 100 mPa · s or less suitable as a whipped cream was determined to be good.

<Creating rate of cream>
As an evaluation of the emulsion stability (storability) of the foamable emulsion composition, the cream floating rate was measured.
That is, after producing the foamable emulsion composition, 100 g was immediately collected in a 200 mL glass beaker, the opening was sealed with a wrap, and left in a refrigerator at 5 ° C. After 8 days, the mass of the hard cream layer (hard layer that can be recovered with a spatula) floating on the surface was measured, and the cream floating rate was determined from the mass of the layer relative to the total amount of the sample. The lower the cream floating rate, the better the emulsion stability.

<Whipping time>
Storage modulus of elasticity (measurement conditions: G ′, 5 ° C., strain 1%, 1 rad / s) obtained by measuring dynamic viscoelasticity after whipping using 400 mL of the foamable emulsified composition (Kenwood manufactured by Kenwood) Was whipped until the pressure reached about 10,000 Pa, and the time required at that time was evaluated as the whipping time. The storage elastic modulus corresponds to a hardness (a hardness at which a so-called “one” stands) that has a good shape retaining property at the tip when squeezed with a squeezing bag.

<Fat aggregation rate>
As an evaluation of the emulsion stability during whipping, the fat aggregation rate was measured.
Using a laser diffraction particle size distribution analyzer LA-500 manufactured by HORIBA, measure the particle size distribution before whipping, determine the volume-based 90% diameter [a (μm)], measure the particle size distribution again after whipping, The volume fraction of fat globules having a diameter of a (μm) or more was determined [A (%)]. From this, the fat aggregation rate was determined based on the following formula.
Fat aggregation rate (%) = (A−10) / 90 × 100
The fat aggregation rate indicates how much fat globules (90%) that were a (μm) or less before whipping aggregated to a (μm) or more after whipping. A fat aggregation rate of 20% or less was judged good.

<Food texture after whipping>
The food was eaten after whipping and the texture was evaluated according to the following criteria.
Judgment standard (circle): There is no powderiness and it is smooth.
Δ: Slightly powdery.
X: There is powderiness.

<Artificial properties>
The whipped composition was squeezed into a “flower” shape with a squeezed bag, and the presence or absence of cracks at the tip or surface roughness was visually observed to evaluate the flower-forming property.

(Test Example 1)
<Examples 1-1 to 1-3>
The foamable emulsion composition of the present invention having the composition shown in Table 1 was produced (the unit in the table is “part”).
As SUS type fats and oils (AX), hardened palm oil (manufactured by Taiyo Yushi Co., Ltd., SUS type triglyceride content 25%, melting point 32 ° C.), as lauric type fats and oils (AY), rapeseed hardened oil and hardened palm kernel oil A mixed hardened oil (manufactured by Taiyo Oil & Fat Co., Ltd., laurin type triglyceride content 50%, melting point 36 ° C.) was used. Water (BX) and skim milk powder (BY) were used as the components of the aqueous phase (B). In any example, the amount of (AX) in the oil phase (A) was 50%, and the amount of (AY) was 50%.
Oils and fats (AX) and (AY) were mixed, and egg yolk (D) was added and mixed thereto (mixture M1). Separately, whey protein isolate (WPI) was added to and mixed with water (BX) as skim milk powder (BY) and whey protein (C) (mixture M2). These mixtures M1 and M2 were pre-emulsified at 60 ° C. with a homomixer. Then, it sterilized at 120 degreeC for 15 second (s) with the ultra high temperature instant sterilization (UHT) apparatus (Morinaga engineering Co., Ltd. continuous-type plate sterilizer). Subsequently, the preliminary emulsion was subjected to a homogenization treatment using a two-stage homogenizer (manufactured by Sanmaru Kikai Co., Ltd.). The homo pressure was 1 MPa for the secondary pressure and 6.5 MPa for the total pressure. Finally, it was cooled to 5 ° C. using a plate cooler and aged overnight in a refrigerator (5 ° C.) to produce a foamable emulsion composition.

<Comparative Example 1>
As Comparative Example 1, a foamable emulsion composition having the composition shown in Table 1 (similar to Example 1 of Patent Document 1) was produced.
In this example, as a component of the oil phase (A), only lauric fat (AY) is used without using SUS fat (AX), and egg yolk oil (D) is used instead of egg yolk (D). Used.

<Result>
The evaluation results are shown in the same table.
In Examples 1-1 to 1-3, foamable emulsified compositions having good emulsification stability (storage stability), whipping properties, and the like were obtained. From the comparison between Example 1-2 and Comparative Example 1 in which the total amount of fats and oils (A) is similar, by using SUS fats and oils (AX) and lauric fats and oils (AY) in combination as components of the oil phase (A). It was revealed that the whipping time was greatly improved.

(Test Example 2)
<Examples 2-1 and 2-2, Comparative Examples 2-1 and 2-2>
In Test Example 2, a foamable emulsified composition was produced in the same manner as in Example 1-1 by changing the blending ratio of SUS oil (AX) and lauric oil (AY). Table 2 shows the composition and evaluation results of each example. In this example, the (AX) amount and (AY) amount in the oil phase (A) are shown together.
In Examples 2-1 and 2-2, in which the amount of SUS oil (AX) in the oil phase (A) was 30 to 70% and the amount of lauric oil (AY) was 70 to 30%, the foaming obtained The emulsifiable emulsion composition had a viscosity as good as 100 mPa · s or less, and the artificial flower property after whipping was also good.
On the other hand, in Comparative Example 2-1, in which the amount of SUS oil (AX) in the oil phase (A) was less than 30%, the flowering property after whipping was poor, and cracking at the tip and surface roughness when squeezed In Comparative Example 2-2, which was generated and exceeded 70%, the resulting foamable emulsion composition was too high in viscosity.

(Test Example 3)
<Examples 3-1, 3-2, Comparative Examples 3-1, 3-2>
In Test Example 3, a foamable emulsified composition was produced in the same manner as in Example 1-1 by changing the amount of whey protein (C). Table 3 shows the composition and evaluation results of each example.
In Examples 3-1 and 3-2 in which the amount of whey protein (C) is 0.2 to 0.6 part in 100 parts of the composition, the fat aggregation rate after whipping is small, the texture after whipping, A foamable emulsified composition having good flower-forming properties was obtained.
On the other hand, in Comparative Example 3-1, in which no whey protein (C) was added, the artificial nature after whipping was poor, and surface roughening occurred when squeezed, and Comparative Example 3 was over 0.6 parts. In -2, the texture after whipping was powdery and poor.

(Test Example 4)
<Examples 4-1 to 4-5>
In Test Example 4, a foamable emulsion composition was produced in the same manner as in Example 1-1 by changing the homo pressure. In each example, the secondary pressure was fixed at 1 MPa, and only the total pressure was changed. Table 4 shows the composition, homo pressure (total pressure), and evaluation results of each example.
In Examples 4-2 to 4-4, in which the homo pressure (total pressure) was 6 to 8.5 MPa, the foaming ratio of the cream was 1% or less, and the foaming emulsion composition having particularly good emulsification stability (storability) Things were obtained.

  The foamable emulsified composition of the present invention and the aerated emulsified composition using the same are preferably used as decorations such as cakes, cream puffs and ice creams, whipped creams used for topping and filling of confectionery breads, etc. Available.

Claims (3)

SUS oil and fat (AX) 30 to 70% by mass containing SUS type triglyceride in which saturated fatty acid (S) is coordinated to 1-position and 3-position of glycerin and unsaturated fatty acid (U) is coordinated to 2-position, laurin 30 to 55 parts by mass of an oil phase (A) containing 70 to 30% by mass of a lauric oil (AY) containing a type triglyceride and 70 to 45 parts by mass of an aqueous phase (B) are in an emulsified state.
And the foamable emulsion composition characterized by including 0.2-0.6 mass part of whey protein (C) and egg yolk or its processed material (D) (composition total amount is 100 mass parts).   The foamable emulsified composition according to claim 1, wherein the foamable emulsified composition is produced through a homogenizer treatment applying a pressure of 6 to 8.5 MPa.   An aerated emulsified composition obtained by foaming the foamable emulsified composition according to claim 1.