JP2006223161A - Foamable oil-in-water type emulsified oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified oil and fat composition softening the sweetness of sugar without damaging flavor of a food, especially milk flavor, having refined sweetness and quality and staying fresh for a long time at normal temperature. <P>SOLUTION: The foamable oil-in-water type emulsified oil and fat composition contains a sugar alcohol or saccharides comprising the sugar and the sugar alcohol, and a solid component of milk in the aqueous phase. The saccharides of 50-70 wt.% are contained as a solid in the whole aqueous phase, and the content of the sugar alcohol derived from a trisaccharide is 20-60 wt.% in the whole saccharides. The whipped cream is produced by using the oil and fat composition. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a filling used for bread, cake, dessert nappe, topping, sand, pouring, etc., and can be used for foods that require shelf-life under normal temperature distribution, and the deliciousness of ingredients, especially milk The present invention relates to a low-sweet foaming oil-in-water emulsified oil and fat composition rich in flavor and whipped cream.

  Conventionally, whipped cream, which is an oil-in-water emulsion, or butter cream, which is an oil-in-water emulsion, has been widely used as a cream that fills or sands various confectioneries and breads. Among them, as a filling material intended for use in products distributed at room temperature, butter cream that can be set to have low water activity has been generally used due to long-term requirements. However, consumers prefer a light flavor, and the demand for butter cream, which tends to be oily because the continuous phase is oil and fat, tends to decrease. Conversely, the demand for oil-in-water emulsions increases. It is coming. As for what is used for this purpose, a foamy oil-in-water emulsified composition used by whipping at the time of use and a whipped cream provided to the user in a whipped form have been developed. However, the foamy oil-in-water emulsion composition and its whipped cream used as a filling material for normal temperature distribution products have a structure that is more susceptible to microbial contamination than a water-in-oil emulsion (butter cream). Therefore, usually, the water activity is lowered to prevent the growth of microorganisms and improve the storage stability. In order to reduce this water activity, methods for using various sugars have been proposed. However, these filling materials have a drawback that the sweetness becomes strong and the natural flavor of the material is suppressed. In recent years, consumers have become fond of fresh authentic foods and demanded the deliciousness of materials. Conventionally, in order to meet this demand, saccharides with low sweetness have been used in combination, but saccharides with low sweetness, such as oligotose, have the disadvantage of having a peculiar flavor with poor sweetness and a sticky mouth. There has been a demand for the development of a foaming oil-in-water emulsified oil / fat composition that inhibits the fresh texture and natural flavor and can appeal the deliciousness of the ingredients.

  Among them, the whipped cream described in Patent Document 1 has an oil-in-water emulsion that can be stored for a long time after whipping. As saccharides used, glucose as a monosaccharide, maltose, shuffle as a disaccharide, and the like. As sugars such as Claus, linear oligosaccharides, reduced starch saccharified products are listed as sugars with three or more sugars, and sorbitol, lactitol, etc. are listed as sugar alcohols. Sweetness remained in the mouth, and the postponement of sweetness was a problem. In addition, a linear oligosaccharide is used as a trisaccharide sugar. In the case of oligosaccharides, sweetness is low but viscosity is high, and there is a problem that the amount of sugar that can be used in whipped cream is limited and the sweetness is not good. In addition, glucose and sorbitol used as monosaccharides have a sweet taste as keen as soon as they are put in the mouth, and the sweetness is strongly felt, so there is a problem that the amount of addition is limited.

In addition, as a related technique, a flour paste that has a low sweetness and can have other flavors is described in Patent Document 2, but the sugar composition therein is characterized by containing a maltooligosaccharide, Since oligosaccharides with low sweetness are used, there is a drawback that a sharp texture remains in the back mouth due to a large molecular weight, resulting in poor sharpness.
JP-A-5-37512 JP-A-9-93063

  An object of the present invention is to provide a low-foaming foamable oil-in-water emulsified oil and fat composition and whipped cream that can be kept at room temperature without impairing the flavor of food, particularly the milk flavor.

  As a result of intensive studies to solve the above-mentioned problems, the present invention has a specific amount of sugar alcohol derived from trisaccharide in a foamable oil-in-water emulsified oil composition and further contains milk protein. This will soften the sweetness of sugar without sacrificing the flavor even at high concentrations, has an elegant sweetness and quality, has a good sweetness without disturbing the flavor of milk and other flavoring ingredients, and keeps it at room temperature. As a result, the present invention has been completed.

  That is, the first of the present invention is a foamable oil-in-water emulsion containing a sugar alcohol or a saccharide composed of sugar and sugar alcohol and a milk solid in an aqueous phase, wherein the saccharide is used as a solid in the aqueous phase. The present invention relates to a foamable oil-in-water emulsified oil / fat composition characterized by containing 50 to 70% by weight in the whole and the sugar alcohol content derived from trisaccharides in the whole saccharide is 20 to 60% by weight. . In a preferred embodiment, the foamable oil-in-water type described above is characterized in that the content of milk solids is 3.0 to 10.0% by weight in the whole foamable oil-in-water emulsified oil / fat composition. It is related with an emulsified oil-fat composition. More preferably, the present invention relates to the foamable oil-in-water emulsified oil / fat composition as described above, wherein 50 to 100% by weight is a lauric oil / fat in the whole oil / fat contained in the foamable oil-in-water emulsified oil / fat composition. The second of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified fat composition described above.

  It is possible to provide a low-sweetness, foamable oil-in-water emulsified oil composition and whipped cream that can be kept at room temperature without impairing the milk flavor and the flavor of the taste material.

  Hereinafter, the present invention will be described in more detail. The saccharide used in the present invention comprises sugar alcohol, or sugar alcohol and sugar. In the foamable oil-in-water emulsified oil / fat composition, the solid content of the saccharide is preferably 60 to 80% by weight, more preferably 60 to 70% by weight in the entire aqueous phase. If the saccharide content is less than 60% by weight, the shelf life may be poor, and if it is more than 80% by weight, the whipping property may be deteriorated.

  The sugar used in the present invention is not particularly limited as long as it is generally used for food, and is derived from starch-derived glucose, isomerized sugar, maltose, oligosaccharide, starch syrup, powdered starch syrup, sugar-derived sugar, lactose-derived sugar. Examples thereof include saccharides, saccharides derived from cottonseed, and saccharides derived from soybeans. Other examples include maple syrup and honey. In particular, the water tank and the powder water tank refer to international standards, which means a solid content of 70% or more, and the powder water tank refers to one containing a total solid content of 93% or more. As sugars derived from starch, acid saccharified starch syrup, enzymatic saccharified starch syrup, liquid maltose, maltotriose, maltotetraose, isomaltoligosaccharide, liquid glucose, isomerized liquid sugar, high fructose liquid sugar, fructose, trehalose, maltodextrin, Examples include glucosucrose, hydrol, raffinose, and the like. Examples of sugar-derived saccharides include glucose, fructose, palatinose, fructooligosaccharide, and lactosucrose. Lactose-derived saccharides include lactulose and galactooligosaccharide, and cottonseed-derived saccharides include xylose. Examples of the saccharide derived from soybean include soybean oligosaccharide. In addition, when sugars are derived from chain numbers, monosaccharide-derived glucose, fructose, isomerized liquid sugar, etc., disaccharide-derived maltose, sucrose, trehalose, isomaltose, trisaccharide-derived maltotriose, Maltotetraose such as maltotriose, maltotetraose derived from tetrasaccharides, oligosaccharides including decasaccharides centered on disaccharides derived from other sugars, dextrins that are larger than oligosaccharides and smaller than starch, isomaltoligosaccharides that are branched oligosaccharides Etc. The content of sugar is preferably 95 to 0% by weight in the whole sugar.

  The sugar alcohol used in the present invention is not particularly limited as long as it is generally used for food, and examples thereof include sugar alcohols obtained by reducing the sugar. Specifically, sorbitol derived from monosaccharide, maltitol derived from disaccharide, mannitol, lactitol, maltotriitol derived from trisaccharide, erythritol derived from tetrasaccharide, xylitol derived from pentasaccharide, oligosaccharide derived from disaccharide to decasaccharide Alcohol can be illustrated. Among them, a sugar alcohol derived from a trisaccharide is preferable from the viewpoint of the effect, and maltotriitol is more preferable from the viewpoint of cost and availability. The content of the sugar alcohol is preferably 5 to 100% by weight, more preferably 20 to 60% by weight, and still more preferably 30 to 40% by weight in the whole saccharide. If the amount of sugar alcohol is less than 5% by weight, that is, if the sugar content exceeds 95% by weight, the viscosity may increase or the sweetness may not be cut.

  The milk solid content of the present invention is not particularly limited as long as it is a milk solid content generally used for edible purposes. Whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein sodium, lactate The solid content contained in milk-derived raw materials such as albumin can be exemplified. In addition, examples of raw materials containing milk solids include milk, fresh cream, skim milk, sweetened condensed milk, unsweetened condensed milk, those containing milk solids such as cheese, and acids, enzymes, heat-treated ones, etc. At least one selected from the group is used. The milk solid content is important for imparting a milk flavor to the foamable oil-in-water emulsified oil / fat composition, and is 2 to 15% by weight, preferably 3% to the total amount of the foamable oil-in-water emulsified oil / fat composition. Use 10% by weight. If it is less than 2% by weight, the flavor derived from milk may be small, and if it is more than 15% by weight, the viscosity may increase and good whipping properties may not be obtained.

  The foamable oil-in-water emulsified oil / fat composition of the present invention comprises a sugar phase, a sugar phase composed of sugar and sugar alcohol, a milk solid content, an aqueous phase portion containing water, and an oil phase portion containing an emulsifier and fat. Further, a stabilizer, a pH adjuster, a taste material, gums and the like may optionally be included in the aqueous phase portion.

  The fats and oils of the present invention are not particularly limited as long as they are generally used for food, but vegetable oils and milk fats widely used for food can be used. Examples thereof include vegetable oils such as palm kernel oil, palm oil, coconut oil, soybean oil, corn oil, and rapeseed oil, or hardened oils, transesterified oils, fractionated oils, butter oils, and the like. 18-30 weight% is preferable in the whole foamable oil-in-water emulsion, and, as for content of fats and oils, 20-25 weight% is more preferable. When the content of fats and oils is less than 18% by weight, the shape retaining property is lost after whipping, and whipped cream may be dripped. Moreover, when there is more content of fats and oils than 30 weight%, whip property may be bad. In order to obtain a quality that is excellent in melting in the mouth and excellent in temperature resistance, the fats and oils preferably contain hard butter, and in particular, the lauric fats and oils preferably contain 50% by weight or more of the whole fats and oils. If it is less than 50% by weight, the meltability in the mouth is inferior. Examples of the lauric fats and oils include coconut oil, palm kernel oil, and their hardening or fractionation, transesterified fats and the like.

  Examples of stabilizers include various thickening polysaccharides and starches, plant fibers, and various phosphates. Examples of thickening polysaccharides include xanthan gum, gellan gum, guar gum, gum arabic, carrageenan, caraya gum, pectin, curdlan, and the like. Examples of plant fibers include microcrystalline cellulose. Moreover, about phosphate, phosphates, such as metaphosphate, polyphosphate, and pyrophosphate, are mentioned. At least one selected from these groups is used.

  In addition, examples of the pH adjuster include citric acid, malic acid, succinic acid, lactic acid, acetic acid, fumaric acid, and sodium bicarbonate.

  In addition to milk solids, other flavoring materials include chocolate, cocoa, eggs and processed products thereof, fruits such as strawberries and tangerines, seeds such as almonds and peanuts, and various types obtained by processing these into sauces. Even if food, flavor, essence, liquor, beverage or the like or glycine having antibacterial properties is added, the effects of the present invention can be suitably obtained.

  The emulsifier of the present invention is used for adjusting the stability of the foamable oil-in-water type emulsified oil and fat composition, and is not particularly limited as long as it is an emulsifier generally used for food, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, Monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene fatty acid ester, lecithin and the like can be exemplified, and at least one of them can be used. The addition amount of the emulsifier is added to the oil phase or the water phase at a ratio of 0.1 to 2.0% by weight based on the total amount.

  The stabilizer and flavoring agent may be present in either the water phase part or the oil phase part as long as they are dissolved. The emulsifier is essential for the oil phase part, but may also be contained in the water phase part.

  The foamable oil-in-water emulsified oil / fat composition of the present invention can be produced by a conventional method. For example, after heating an oil phase containing a specific amount of fat and emulsifier and water, a milk-derived raw material containing milk solids, an aqueous phase containing a specific amount of sugar, emulsifier, flavoring material, etc. The mixture can be preliminarily emulsified and further subjected to homogenization, sterilization treatment, rehomogenization, and cooling. Furthermore, the whipped cream of the present invention is prepared by whipping with a continuous whipping machine or a vertical whipping machine after adjusting the foamable oil-in-water emulsified oil / fat composition.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Sweetness evaluation method>
The foamable oil-in-water emulsified oil / fat composition prepared in Examples and Comparative Examples was stored in a refrigerator for 24 hours after whipping and then stored at 25 ° C. for 3 days, and the sensory evaluation results were comprehensively evaluated by five panelists. Summarized. The evaluation criteria are as follows. ◎: Sweetness is just right, ○: Sweetness is normal, △: Slightly sweet, ×: Sweetness is too strong.

<Sweetness evaluation method>
The term “sweet slice” refers to the remaining sweetness in the rear mouth. The foamable oil-in-water emulsified oil / fat composition prepared in Examples and Comparative Examples is stored in a refrigerator for 24 hours after whipping and stored at 25 ° C. for 3 days. After that, the sensory evaluation results were comprehensively compiled by five panelists. The evaluation criteria are as follows. ○: Sweetness does not remain in the rear mouth, Δ: Sweetness remains slightly in the rear mouth, ×: Sweetness remains in the rear mouth.

<Sweet quality>
The quality of sweetness means sweetness such as sugar. The foamable oil-in-water emulsified oil / fat composition prepared in Examples and Comparative Examples is stored in a refrigerator for 24 hours after whipping and stored at 25 ° C. for 3 days. After that, the sensory evaluation results were comprehensively compiled by five panelists. The evaluation criteria are as follows. A: Good quality of sweetness, ○: Normal quality of sweetness, Δ: Slightly miscellaneous, ×: Tasteful.

<Evaluation method of flavor>
The foamable oil-in-water emulsified oil / fat composition prepared in Examples and Comparative Examples was stored in a refrigerator for 24 hours after whipping and then stored at 25 ° C. for 3 days, and the sensory evaluation results were comprehensively evaluated by five panelists. Summarized. The evaluation criteria are as follows. A: Milk flavor is strongly felt, ○: Milk flavor is felt, Δ: Milk flavor is slightly felt, X: Milk flavor is hardly felt.

<Evaluation of shelf life>
The foamed oil-in-water emulsified oil / fat composition prepared in Examples and Comparative Examples was whipped and stored at 5 ° C. for 24 hours, then sandwiched in bread and stored in a 30 ° C. constant temperature bath for 5 days. Examined. The evaluation criteria are as follows. ○: 10 ⁵ pieces / g or less, x: 10 ⁵ pieces / g or more. The number of viable bacteria was measured in accordance with the hygiene inspection guidelines for milk and dairy products.

Example 1
In accordance with the formulation shown in Table 1, first, an aqueous phase part containing water, saccharides, milk solids, emulsifier, stabilizer, pH adjuster, and an oil phase part containing fats and oils and an emulsifier are prepared separately, and the aqueous phase part And the oil phase part were mixed and pre-emulsified at 65 ° C. This emulsion was sterilized using a UHT sterilizer (145 ° C for 4 seconds: manufactured by Nisaka Seisakusho), then homogenized at a homogenization pressure of 100 MPa, cooled to 5 ° C, and aged overnight. A foamy oil-in-water emulsified oil / fat composition was prepared. Further, the obtained foamable oil-in-water emulsified oil / fat composition was whipped using a vertical whipping machine (manufactured by Hobart) to prepare and evaluate a whipped cream. The evaluation results are shown in Table 1.

(Examples 2 to 5)
A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the amount of saccharide and the amount of water were changed according to the formulation shown in Table 1. The evaluation results are shown in Table 1.

(Comparative Example 1)
A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the amount of saccharide and the amount of water were changed according to the formulation shown in Table 1. The content of sugar alcohol derived from trisaccharide was 15.65% by weight in the whole saccharide. The evaluation results are shown in Table 1.

(Comparative Examples 2 to 4)
A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the amount of saccharide and the amount of water were changed according to the formulation shown in Table 1. No sugar alcohol derived from trisaccharide was added. The evaluation results are shown in Table 1.

Claims (4)

  A foamable oil-in-water emulsion containing sugar alcohol or sugar and sugar alcohol and sugar solids in the aqueous phase, and 50 to 70% by weight in the entire aqueous phase with the sugar as the solid content A foamable oil-in-water emulsified oil / fat composition containing a sugar alcohol content of 20 to 60% by weight in a total saccharide.   The foamable oil-in-water emulsified fat according to claim 1, wherein the milk solid content is 3.0 to 10.0% by weight in the whole foamable oil-in-water emulsified fat composition. Composition.   The foamable oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein 50 to 100% by weight is a lauric oil / fat in the whole oil / fat contained in the foamable oil-in-water emulsified oil / fat composition.   The whipped cream obtained by whipping the foamable oil-in-water type emulsified oil-fat composition in any one of Claims 1-3.