JP2006025690A - Oil-in-water emulsified product and method for producing food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an O/W emulsified product capable of giving freeze resistance properties to a foaming and foamed oil and fat composition, and to provide a method for producing the foamed oil and fat composition using the emulsified product. <P>SOLUTION: This O/W emulsified product is formulated with an emulsifier with high HLB. Through adding the emulsified product to an aqueous composition containing a foaming oil and fat composition, it is possible to obtain a foaming oil-in-water emulsified composition retaining creamy appearance, flavor and palate feeling similar to before freezing, causing no freeze deterioration such as hardening and crack and having excellent freeze resistance properties even if freezing and thawing the product in a whipped condition or decorated on a cake. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to an O / W emulsion capable of imparting freezing resistance and freezing resistance to a foamed oil and fat composition, and a method for producing a foamed oil and fat composition using the same. .

  O / W type emulsions such as creams and foamed oils and fats compositions are widely used, but they are thawed again after freezing in accordance with the diversification of tastes and distribution forms (hereinafter referred to as freezing and thawing). It has come to be desired. However, many foaming compositions (filled creams), as well as natural fresh creams, are roughened, deformed, hardened, lost in flavor, cracked due to emulsion breakdown or protein denaturation caused by ice crystal formation upon freezing and thawing. Various methods have been attempted in order to solve the problem of freezing deterioration after freezing and thawing so as not to deteriorate quality deterioration, flavor and texture.

As a conventional technique, a method of adding water-soluble dietary fiber and saccharide has been devised (for example, Patent Document 1). However, since a relatively large amount of saccharide is added, the sweetness of the product is excessive, and satisfactory flavor and mouth-melting have not been obtained.
Moreover, as a method of imparting freezing resistance using an emulsifier, it contains two or more of glycerin, di-fatty acid ester, sucrose fatty acid di-tri-polyester, glycerin-mono- (di) linoleate (for example, Patent Document 2) provides a freeze resistance.

However, this invention also uses a special emulsifier, and the flavor of the emulsifier is easily manifested, and its composition is not complicated and versatile.
There is also an invention related to a foamable oil-in-water emulsified fat (filled cream) that has excellent resistance to temperature changes by using sucrose fatty acid esters of HLB1 to 4, sorbitan unsaturated fatty acid esters, glycerin fatty acid esters, etc. To do. (For example, Patent Document 3) However, the blending ratio of buttermilk solids and other nonfat milk solids is limited and lacks versatility.
There is also an invention in which xanthan gum and guar gum are used in combination with lecithin, sucrose fatty acid ester, and sorbitan unsaturated fatty acid ester (for example, Patent Document 4). Since it involves the addition of multiple components such as stabilizers, it could not be accomplished in a straightforward manner.
JP 05-762281 (page 1-4) JP 59-179044 (page 1-6) Japanese Patent Publication No.58-31908 (page 1-9) JP 61-43972 A (page 1-5)

  Therefore, in the present invention, an O / W emulsion containing a high HLB emulsifier is added to an aqueous composition containing a foaming oil and fat composition to freeze and thaw it in a whipped state or a decorated cake. Even so, a foamable oil-in-water emulsified composition having excellent freezing resistance that retains the same cream appearance and flavor / texture as before freezing and does not cause freezing deterioration such as hardening and cracking is provided. Is.

The invention of this application includes the following inventions.
(1) O / W characterized by containing an emulsifier having an oil content of 10 to 50% by weight, a water content of 10 to 50% by weight, a non-fat solid content of 10 to 70% by weight, and an HLB of 5 to 16. Mold emulsion.
(2) The O / W emulsion according to (1), which is added to an aqueous composition to cause foaming.
(3) The O / W emulsion according to (1), wherein the aqueous composition is a foamable oil and fat composition.
(4) A foamed oil / fat composition obtained by adding the O / W emulsion according to (1) to cause foaming.
(5) A method for producing a foamed oil / fat composition, wherein the foamed oil / fat composition is added with the O / W emulsion according to (1) to cause foaming.

  According to the present invention, an O / W emulsion containing a high HLB emulsifier is added to an aqueous composition containing a foamable oil and fat composition to freeze and thaw in a whipped state or a decorated cake. However, it is possible to provide a foamable oil-in-water emulsified composition having excellent freezing resistance that retains the same cream appearance, flavor and texture as before freezing, and does not cause freezing deterioration such as hardening and cracking. .

The O / W type emulsion using the high HLB emulsifier of the present invention provides a foamed oil / fat composition having excellent freezing resistance by adding it to the foamable oil / fat composition to cause foaming. To do. It is less likely to inhibit the foaming property of the foaming cream and to increase the solid content in the foaming cream by being an emulsion having a low water content (50% or less) compared to the foaming oil and fat composition. Even if it acts on, it can alleviate the difficulty of thickening and bottling.
However, if the oil content of the O / W emulsion is less than 10%, the whipping property of the foaming cream to which the O / W emulsion is added is reduced, and if it exceeds 50%, the O / W emulsion is emulsified. It becomes unstable and interferes with stable production.

The content of the emulsifier is 0.001 to 2% by weight, more preferably 0.01 to 1% by weight, in the O / W type emulsion of the present invention, but is adjusted by the HLB of the emulsifier to be added. Moreover, the emulsifier with high HLB has a bad influence on the whipping property of the foamable oil and fat composition to be added, and may not be whipped. It is necessary to adjust the amount in consideration of the whipping property when foaming by adding to the foamable oil and fat composition.
The higher the hydrophilicity of the emulsifier, the more stable the emulsification of O / W works. The reason why the tissue becomes soft after freezing and thawing is that the emulsification is broken. Therefore, a high HLB emulsifier having a strong ability to keep the emulsification stable, that is, highly hydrophilic is preferable. As suitable conditions, those having an HLB of 5 or more, desirably about 9 to 16 are preferred, and the type is not particularly limited, and any material can be suitably used as long as it maintains oil, fat, moisture and non-fat solids stably.
For example, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and the like can be mentioned, and these can be used alone or in combination of two or more. However, at least one kind needs to satisfy the above-mentioned HLB conditions.

The fats and oils in the O / W type emulsion of the present invention have no limitation on the type of fats and oils for freezing resistance, and in combination with low moisture, excellent freezing resistance regardless of the type of fats and oils. Can be obtained. However, in order to improve the whipping property of the foamable oil / fat composition, it is desirable that the oil / fat in the oil is hard butter, and more preferably SUS (S: saturated fatty acid, U: unsaturated fatty acid not containing a trans isomer). It is desirable to contain the triglyceride represented by this. The general properties of hard butter are fats and oils that are used in chocolate production with fats and fats that decrease the solid fat content relatively rapidly when reaching a temperature range near body temperature when the temperature rises from room temperature. The preferred content of SUS (optimally SOS; O is oleic acid) is preferably 45% or more, more preferably 70% or more in the oil, because of its influence on the foamability as the amount increases. It is desirable that
Examples of fats and oils rich in triglycerides represented by SUS include cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, palm oil, and fractionated oils thereof. Species or two or more can be used. In addition, fats and oils containing a large amount of triglyceride represented by SUS can also be produced and used by selectively transesterifying the 1,3-positions of glycerides and, if necessary, fractionating the middle melting point fraction.

The water content of the O / W emulsion of the present invention is desirably 10 to 50%, more preferably 17 to 40%. If it is less than 10%, the emulsification of the O / W type emulsion becomes unstable, and the O / W type emulsion increases in viscosity, thereby hindering stable production. If it exceeds 50%, the whipping property of the foamable cream after adding and whipping the O / W emulsion is adversely affected.
The origin of the water contained in the O / W emulsion is not particularly specified, and may be water derived from a dairy product containing milk solids, or when milk solids are dissolved or dispersed in water. The moisture of the solvent or dispersion medium may be used. In addition, water-containing foods such as fruit juice, jam, various fruits, potatoes, cheeses, nuts, natural honey, coffee and tea can be used alone or in combination of two or more.

Moreover, the more stable O / W type | mold emulsion is obtained when the amount of non-fat solid content of an O / W type | mold emulsion is the range of 10 to 70 weight%, More preferably, it is the range of 20 to 60 weight%. . If it is 10% or less, the emulsification of the O / W emulsion becomes unstable, and if it is 70% by weight or more, the viscosity of the O / W emulsion increases, which hinders stable production. Further, in terms of improvement in freezing resistance, it can be said that it is desirable to use in the range of 20 to 60% because it works in a better direction when the non-fat solid content is large.
Examples of the non-fat solids include non-fat milk solids, non-fat cocoa solids, and saccharides. The non-fat milk solid content imparts a milky taste and richness to the foaming cream, and the non-fat cocoa solid content imparts a chocolate flavor and richness.

The content of the non-fat milk solids and the non-fat cocoa solids should occupy 5 to 50% by weight in the total non-fat solids.
The non-fat milk solid content includes fresh cream, milk, concentrated milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein sodium Non-fat solids derived from milk contained in lactalbumin and the like can be exemplified, and can be used alone or in combination of two or more.
The non-fat cocoa solid content is a portion obtained by removing cocoa butter from the solid content derived from cocoa beans, and as the non-fat cocoa content source, cacao mass, cocoa powder, various chocolates using these as raw materials, and processing thereof All of the goods are available.

  The saccharide is not particularly limited, for example, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, Listed sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, sugar alcohol It is done. These saccharides can be used alone or in combination of two or more.

  Furthermore, the O / W emulsion of the present invention may preferably contain a stabilizer, and a known raw material for producing a foamable oil and fat composition can be used as the stabilizer. Acid, diphosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum, xanthan gum, tamarind gum, carrageenan, alginate, farsellan, locust bean gum, pectin, curdlan , Starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran, and other stabilizers. These stabilizers can be used alone or in combination of two or more. The content of the stabilizer is preferably 0 to 2.0% by weight, more preferably 0.01 to 1.0% by weight in the O / W emulsion of the present invention.

If necessary, the O / W emulsion may contain a flavoring agent, a coloring agent, a preservative, an antioxidant, a pH adjuster and the like.
The relationship between the oil content, water content, and non-fat solid content of the O / W emulsion shown above is lower than that of known foaming creams and higher than that of condensed milk. However, the main preparation methods are exemplified below.

That is, the first method for preparing the O / W emulsion of the present invention is to prepare a powder of chocolate or chocolate-like food from the non-fat solid content and part or all of the fats and oils by a production method according to the chocolate production method. There is a method in which those melted doughs are obtained, and then emulsified by adding an aqueous component which may contain the above-mentioned non-fat solids and fats and oils. There is no restriction | limiting in particular in the case of manufacture of a chocolate-like food, unless it deviates significantly from the normal chocolate manufacturing method, and conching can be performed after refinement | miniaturizing with a roll.
Or as another preparation method, after mixing the said non-fat solid and each said fat and oil with an aqueous component, it heats to 30-70 degreeC, or either one or both is heated to 30-70 degreeC. It can be produced by any method such as a gentle stirring method in which the mixture is mixed and then stirred by hand, or a high-speed stirring method in which a strong shearing force can be applied, such as a homomixer. The emulsification may be homogenized (5 to 150 kg / cm <2>) depending on circumstances.

The emulsified O / W emulsion is produced by cooling. Sterilization or sterilization may be performed before or after the emulsification process or homogenization treatment, but pasteurization is recommended because the viscosity range that can be produced is narrow in the cream production line that performs the conventional UHT treatment and may increase the viscosity. .
Moreover, even if SUS type triglyceride which is easy to demulsify and easily causes a bloating phenomenon, it can be prepared when manufactured according to the above process.
Next, the foamed oil / fat composition containing the O / W emulsion of the present invention will be described.
The O / W emulsion obtained as described above can be suitably used for an aqueous composition, and a foamed oil / fat composition can be produced. The aqueous composition itself may not have foaming power, for example, water, fruit juice, milk or the like, or a foaming oil / fat composition (foaming cream) may be used.
As a method for producing the foamable oil and fat composition, a well-known and commonly used technique or a known technique can be adopted, and various commercial products such as fresh cream and vegetable cream can also be used.

The content of the O / W emulsion of the present invention in the foamed cream is suitably 5 to 70% by weight, more preferably 10 to 50% by weight.
The timing of adding the O / W emulsion to the foaming cream may be before or during whipping, but it is better to add it before or during whipping than after whipping.
In addition, the O / W type emulsion itself of the present invention itself has freezing resistance, and even if it is added to a foaming cream after freezing and thawing and whipped, the same freezing resistance function can be imparted.

  EXAMPLES Examples of the present invention will be shown below and the present invention will be described in more detail. However, the present invention is not limited to these examples. In the examples,% and part mean weight basis.

<Example 1>
Cocoa mass, cocoa powder, cocoa butter, sugar, lecithin and vanillin are blended according to Table 1, and a chocolate-like food is produced according to a conventional method. Next, fresh cream (product name: High Fresh NM, manufactured by Fuji Oil Co., Ltd.), water, fructose glucose liquid sugar (product name: Hyfract M-75, Nippon Corn Starch Co., Ltd.), emulsifier (product name) : Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB = 16) and those obtained by pulverizing the chocolate obtained by the above operation and maltose (product name: San Martoshiro, manufactured by Hayashibara Co., Ltd.) Add and mix according to the blending amount.

The above mixture was stirred at 3000 rpm while heating at 3000 rpm with a homomixer (TK Homodisper Special Machine Chemical Co., Ltd.), held at 65 ° C. for 30 minutes, cooled and oil weight 22.1% by weight, An O / W emulsion having a non-fat solid content of 50.4% by weight and a water content of 27.5% by weight was obtained.
A foaming cream composed of the O / W type and an emulsified vegetable oil (product name: Ratelle Fuji Oil Co., Ltd., high milk fat compound type) is mixed at a ratio of 60:40, and a vertical mixer (Hobart mixer) is mixed. N-50 Hobart Japan Co., Ltd.) was used to obtain a foamed oil / fat composition and evaluated. In the decorated state, the evaluation was performed by freezing at −20 ° C. for 14 days, and by thawing, freezing and thawing at 5 ° C. for 24 hours. The evaluation is shown in Table 1 together with the formulation.

<Example 2, Comparative Example 1, Example 3, and Example 4>
The above mixture / O / W emulsion / foamed oil / fat composition was obtained and evaluated by the same production method as in Example 1, except that the emulsifiers shown in Table 1 were used. The evaluation is shown in Table 1 together with the formulation.
The emulsifier is Example 2 (product name: Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods, Ltd., sucrose fatty acid ester (hereinafter referred to as SE), HLB = 5).
Comparative Example 1 (Product name: Ryoto Sugar Ester S-370, manufactured by Mitsubishi Chemical Foods Corporation, SE, HLB = 3)
Example 3 (Product name: Glister MSW-7S, manufactured by Sakamoto Pharmaceutical Co., Ltd., polyglycerol fatty acid ester (hereinafter referred to as PG): decaglycerol monoester, HLB = 13.4)
Example 4 Combination of Ryoto Sugar Ester S-570 (HLB = 5) and Ryoto Sugar Ester S-370 (HLB = 3)

<Comparative example 2>
The above mixture / O / W emulsion / foamed oil / fat composition was obtained and evaluated by the same production method as in Example 1 except that no emulsifier was used. The evaluation is shown in Table 1 together with the formulation.

[Table 1]

The foamed oil and fat composition thus obtained was evaluated. Example 1 using sucrose fatty acid ester with HLB = 16, Example using sucrose fatty acid ester with HLB = 5 2 has a delicious chocolate flavor and melt in the mouth, and even if it is frozen and thawed in a whipped or decorated cake, it retains the same texture, flavor and appearance as before freezing, and is extremely excellent in freeze resistance. I was able to judge that it was.
In addition, Example 3 using polyglycerin fatty acid ester with HLB = 13.4,
Also in Example 4 in which sucrose fatty acid esters having HLB = 16 and HLB = 5 were used in combination, they had excellent freezing resistance.

  However, Comparative Example 1 using sucrose fatty acid ester with HLB = 3 has a hard texture and a cracked appearance despite the addition of the same amount of emulsifier as Example 2. Happened and the product value was low. In Comparative Example 2, the work tends to be tight immediately after whipping, the work width is narrow, and when frozen and thawed in a whipped state or decorated in a cake, the texture becomes soft and soft, and the appearance is also cracked. Happened and the product value was low.

<Example 5>
Next, not only a tempering type fat and oil containing a large amount of symmetric triacylglycerides such as cocoa butter, but also a system using a no-tempering type fat and oil having a large amount of trans-cured partly cured is verified.
Whole milk powder, vegetable oils and fats (product name: Melano H-1000S, partially hardened oils and fats, no tempering type), sugar, lecithin, and vanillin are blended according to Table 2, and chocolate is produced according to the standard method by blending Table 2. Next, water heated to 30 ° C., fructose glucose liquid sugar (product name: Hyfract M-75, Nippon Corn Starch Co., Ltd.), emulsifier (product name: Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB = In 5), the crushed chocolate obtained by the above operation is added and mixed according to the blending amount in Table 2.
The above mixture was stirred at 3000 rpm while heating at 3000 rpm with a homomixer (TK Homodisper Special Machine Industries Co., Ltd.), held at 65 ° C. for 30 minutes, then cooled to an oil weight of 27.3%. An O / W emulsion having a fat solid content of 52.7% by weight and a water content of 20.0% by weight was obtained.
A foaming cream composed of the O / W type and an emulsified vegetable oil (product name: Ratelle Fuji Oil Co., Ltd., high milk fat compound type) is mixed at a ratio of 60:40, and a vertical mixer (Hobart mixer) is mixed. N-50 Hobart Japan Co., Ltd.) was used to obtain a foamed oil / fat composition and evaluated. The evaluation is shown in Table 2 together with the formulation.

<Example 6>
The above mixture / O / W emulsion / foamed oil / fat composition was obtained and evaluated by the same production method as in Example 5 except that the amount of emulsifier shown in Table 2 was changed. . The evaluation is shown in Table 2 together with the formulation.

<Example 7>
Except for changing the foaming cream shown in the formulation of Table 2 to a fresh cream, the above mixture / O / W emulsion / foamed oil / fat composition was obtained by the same production method as the formulation of Example 6, Evaluation was performed. The evaluation is shown in Table 2 together with the formulation.

[Table 2]

When the foamed oil / fat composition thus obtained was evaluated, Example 5 and Example 6 had good flavor and melt in the mouth, and were freeze-thawed in a whipped state or decorated in a cake or the like. In addition, the same texture, flavor and appearance as before freezing were maintained, and it was judged that the material was extremely excellent in freezing resistance.
Moreover, it could be judged that Example 7 which replaced the foaming cream and the fresh cream was also excellent in freezing tolerance.

<Example 8>
Next, the upper limit of the emulsifier addition amount was verified.
According to the composition in Table 3, a chocolate-like food / O / W emulsion / foamed oil / fat composition was obtained and evaluated in the same manner as in Example 1. The evaluation is shown in Table 3 together with the formulation.
As the emulsifier, the same polyglycerin fatty acid ester as in Example 3 (product name: Glister MSW-7S, manufactured by Sakamoto Pharmaceutical Co., Ltd., decaglycerin monoester, HLB = 13.4) was used.

<Example 9 / Example 10 / Comparative Example 3>
A chocolate-like food / O / W emulsion / foamed oil / fat composition was obtained and evaluated by the same production method as in Example 8 except that the amount of emulsifier shown in Table 3 was varied. . The evaluation is shown in Table 3 together with the formulation.

[Table 3]

When the foamed oil / fat composition thus obtained was evaluated, Example 8 and Example 9 had good flavor and melt in the mouth, and were freeze-thawed in a whipped state or decorated in a cake or the like. In addition, the same texture, flavor and appearance as before freezing were maintained, and it was judged that the material was extremely excellent in freezing resistance.
Further, even in Example 7, although it was somewhat weak in shape retention, it could be determined that the product had a sufficient commercial value.
However, in Comparative Example 3 in which 3.0 parts are added, although the type of emulsifier and HLB are appropriate, the specific gravity is reduced during foaming, but the shape-retaining property is weak. It was not possible to foam until. Since the amount of emulsifier blended in the O / W emulsion is too large, it adversely affects the foaming properties of the foamable oil and fat composition and tends to return (reducing foaming amount and hardness). It can be judged that became stronger.

  As described above, according to the present invention, an O / W emulsion containing a high HLB emulsifier is added to a foamable oil and fat composition, and then frozen and thawed in a whipped state or a decorated cake. However, it is possible to provide a foamable oil-in-water emulsified composition having excellent freezing resistance that maintains the same cream appearance, flavor and texture as before freezing, and does not cause freezing deterioration such as hardening and cracking. Is possible.

Claims (5)

An O / W emulsion comprising an emulsifier having an oil content of 10 to 50% by weight, a water content of 10 to 50% by weight, a non-fat solid content of 10 to 70% by weight, and an HLB of 5 to 16. . 2. The O / W emulsion according to claim 1, wherein the O / W emulsion is added to an aqueous composition to cause foaming. 2. The O / W emulsion according to claim 1, wherein the aqueous composition is a foamable fat composition. A foamed fat composition obtained by adding the O / W emulsion according to claim 1 to cause foaming. A method for producing a foamed oil / fat composition, wherein the foamable oil / fat composition is added with the O / W emulsion according to claim 1 to cause foaming.