JP2007143417A - Aerated oil-and-fat food product for toast - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an aerated oil-and-fat food product for toast, which is easy to be squeezed out because of being not hardened even at a low temperature, homogeneously keeps air bubbles in the food product without blowing out when stored at a high temperature and thereby not gets hard even when preserved at a low temperature thereafter. <P>SOLUTION: The aerated oil-and-fat food product for toast is obtained by adding a specific amount of air to a non-aerated product and blending a specific emulsifier with the product. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to an aerated fat-and-oil food for toast that can be easily flavored toast by simply baking and baking. Specifically, it is easy to squeeze out without becoming hard even at low temperatures, and even if stored at high temperatures in the summer, air bubbles are kept even in the product without escaping, so it is stored at low temperatures after that. The present invention relates to an aerated oil-fat food for toast that does not become hard and is easy to squeeze out.

Toast is often eaten at breakfast, not only because bread is preferred, but also because it is easy and easy to eat. However, it takes time and effort to make a flavored toast, such as French toast or sugar toast.

In general, to make French toast at home, you must immerse bread or French bread in a mixture of eggs, milk, and sugar and bake them in a frying pan with butter. To make sugar toast, you must apply butter or margarine, sprinkle with sugar or granulated sugar, and bake in a toaster.

Under these circumstances, oil and fat foods that can be applied to bread simply by squeezing from the tube without using a spoon or other device, and can be easily flavored French toast or sugar toast simply by baking in an oven toaster. It has become widely popular.

Japanese Patent Application Laid-Open No. 2000-228949 (Patent Document 1) discloses an oil and fat food that can be easily flavored to toasts and the like that can be stored at room temperature by blending a specific amount of specific oil and fat. It is disclosed.

The oil and fat food of Patent Document 1 can withstand normal temperature circulation, and has an oil and fat composition that hardly causes oil separation even at high temperatures in summer. Moreover, even if it can endure a normal temperature circulation like the fat and oil food of patent document 1, it is assumed that it is preserve | saved at low temperature, such as a refrigerator, like butter and margarine. However, in the oil and fat food of Patent Document 1, the product may become hard at low temperatures, and it may be difficult to squeeze out from the tube.

In order to solve the above-mentioned problems, the present inventor tried to aerate the product, thereby obtaining an aerated oil-and-fat food for toast that was not hardened even at a low temperature and was easy to squeeze out. However, since the obtained fat and oil food is stored at room temperature at the distribution stage, it may be difficult to squeeze it out if it is stored at a low temperature in a refrigerator or the like thereafter depending on the season. As a result of investigating the cause, among those that were stored at high temperatures in summer before being stored at low temperatures, bubbles gradually aerated during storage at high temperatures were removed and accumulated above the containers. As a result, it was found that squeezing would be difficult if stored in this state at low temperatures.
JP 2000-228949 A

Therefore, the object of the present invention is that it is easy to squeeze without becoming hard even at low temperatures, and even if it is stored at high temperatures in the summer, it is kept uniformly in the product without causing air bubbles to escape, It is an object of the present invention to provide an aerated fat-and-oil food for toast that does not become hard when stored at low temperatures and is easy to be squeezed out.

As a result of intensive research on various conditions such as raw materials used and each process in order to achieve the above object, the present inventor is easy to squeeze even at low temperatures by containing a specific amount in the product. By blending an emulsifier, even if it is stored at high temperatures, the air bubbles are kept even in the product without escaping. The inventors have found that an air-containing fat and oil food for toast can be obtained and have completed the present invention.

That is, the present invention
(1) An aerated fat-and-oil food for toast containing 8 to 30% by volume of an inert gas with respect to a non-aerated product volume and containing a sucrose fatty acid ester having an HLB of 11 or more,
(2) The aerated oil-fat food for toasts according to (1), wherein the blending amount of sucrose fatty acid ester is 0.01 to 1% by mass with respect to the product,
It is.

According to the present invention, it is easy to squeeze without being hardened even at low temperatures, and even if it is stored at high temperatures in the summer, the air bubbles are kept uniform in the product without escaping. It is possible to obtain an aerated oil-fat food for toast that does not become hard even when stored at a low temperature and is easily squeezed out.

The air-containing fat and oil food for toast according to the present invention is characterized by containing an inert gas in an amount of 8 to 30% by volume based on the volume of the non-air-containing product. This is an improvement on the problem that the product may become hard and it may be difficult to squeeze out the tube. Furthermore, when the product is stored at high temperatures in the summer, bubbles gradually aerated may accumulate above the draining container, and when the product is stored at low temperatures, the product becomes hard and difficult to squeeze out. This is an improvement of the new problem that there is a sucrose fatty acid ester having an HLB of 11 or more.

Examples of the inert gas of the present invention include tasteless and odorless gases such as nitrogen, argon gas, and carbon dioxide gas. In the examples of the present invention described later, nitrogen is used and a specific amount is contained in the product, so that a product that is easy to squeeze without being hardened even when stored at a low temperature such as a refrigerator can be obtained.

The air content of the inert gas is 8 to 30% by volume, preferably 12 to 30% by volume, based on the volume of the product not containing air. If the amount is less than the above range, the product may become hard when stored at a low temperature such as a refrigerator, and it may be difficult to squeeze out from the tube. This is because cannot be obtained.

The sucrose fatty acid ester of the present invention is a nonionic surfactant obtained by ester-binding sucrose as a hydrophilic group and a fatty acid derived from vegetable oil as a lipophilic group, and the hydroxyl group possessed by sucrose. The HLB (hydrophilic / lipophilic balance) varies depending on how many fatty acids are bound to each other or the length of the fatty acid.

In the present invention, a sucrose fatty acid ester having an HLB of 11 or more, preferably 13 or more may be used. If a product lower than the above value is used, bubbles stored gradually may be removed when stored at high temperatures, and may accumulate in the upper part of the container. In some cases, squeezing was difficult.

The amount of sucrose fatty acid ester is preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, based on the product. If it is less than the above range, bubbles stored gradually may be removed when stored at high temperatures, and may accumulate in the upper part of the container, and the product may become hard and it may be difficult to squeeze out of the tube. is there. On the other hand, if the amount is larger than the above range, not only the expected effect can be obtained, but the flavor unique to the emulsifier is not preferable.

The raw materials other than the essential blending raw material of the present invention may be appropriately selected and blended within a range not impairing the effects of the present invention. Examples of such raw materials include edible fats and oils, sugar, powdered sugar, glucose, etc. Saccharides, salt, dried egg yolk, dried egg white, powdered milk, butter, emulsifier, minerals such as calcium, eggshell powder, and iron, pigments, color formers, antioxidants, and fragrances.

The air-containing fat / oil food for toast of the present invention is preferably filled into a flexible tube from the viewpoint that the fat / oil food can be easily pushed out of the container without using an instrument such as a spoon. The material is a single layer material such as polyethylene (PE) or polypropylene (PP), preferably a low gas permeability ethylene-vinyl alcohol copolymer (EVOH), vinylidene chloride (PVDC), aluminum, other gas barriers Examples include materials and multilayer materials composed of these materials and polyethylene (PE) or polypropylene (PP). There are no particular limitations on the shape and size of the mouth as long as the fat and oil food can be extruded, and for example, a round shape, a rectangle, a star shape, and the like can be used.

Next, the typical manufacturing method of the aerated fat-and-oil food for toasts of this invention is demonstrated. In a double kettle with a stirrer, sucrose fatty acid esters having fats and oils and HLB of 11 or more, preferably 13 or more, preferably 0.01 to 1% by mass, more preferably 0.05 to 1% by mass and desired. In accordance with the flavor of the product, for example, raw materials such as sugars, salts, dried egg yolk, dried egg white, powdered milk, butter, calcium, eggshell powder are added, and the temperature is raised to 80 ° C. or higher while stirring and mixing. Next, after deaeration, cooling with a refrigerant such as water, and pressurizing, inert gas is contained in an amount of 8 to 30% by volume, preferably 12 to 30% by volume with respect to an unaerated product volume. A method of filling a container such as a tube may be used.

Hereinafter, the present invention will be specifically described based on examples and test examples. The present invention is not limited to these.

[Example 1]
An aerated oil-fat food for French toast was produced. That is, the raw materials described in the following blending ratio are put into a double kettle equipped with a stirrer and heated and mixed. After reaching 80 ° C., the mixture is further stirred for 10 minutes. Next, after deaeration and cooling to 40 ° C. or less with cooling water, nitrogen gas is contained in an amount of 16% by volume while being pressurized, and an opening area of 40 mm ² is filled into a flexible tube with a lid made of a multilayer material of PE / PET. After sealing, the product was stored at room temperature for 1 day and manufactured.

<Combination ratio>
Low melting point oil (* 1) 60 kg
High melting point oil (* 2) 10 kg
20 kg powdered sugar
Glucose 5 kg
2.5kg dried egg yolk
Powdered egg shell calcium 1.5kg
Egg white processed product 0.5kg
Sucrose fatty acid ester (HLB16) 0.5kg
―――――――――――――――――――――――――
100kg
(* 1) Rapeseed slightly hydrogenated oil (increased melting point 5 ° C)
(* 2) Rapeseed extremely hardened oil (rising point 55 ° C)

[Example 2]
An aerated oil / fat food for sugar toast was produced. That is, the raw materials of the following blending ratio are put into a double kettle equipped with a stirrer and heated and mixed. After reaching 80 ° C., the mixture is further stirred for 10 minutes. Next, after deaeration and cooling to 40 ° C. or lower with cooling water, nitrogen gas is contained in an amount of 16% by volume while being pressurized, and an opening area of 40 mm ² is filled into a flexible tube with a lid made of a PE / PET multilayer material. After sealing, the product was stored at room temperature for 1 day and manufactured.

<Combination ratio>
Low melting point oil (* 1) 60kg
High melting point oil (* 2) 10kg
15kg powdered sugar
Granulated sugar 12kg
Powdered egg shell calcium 1.5kg
0.5kg butter
Sucrose fatty acid ester (HLB16) 0.5kg
Butter flavor 0.5kg
――――――――――――――――――――――――
100kg
(* 1) Rapeseed slightly hydrogenated oil (increased melting point 5 ° C)
(* 2) Rapeseed extremely hardened oil (rising point 55 ° C)

[Test Example 1]
The ease of squeezing from the flexible tube at low temperatures due to the difference in nitrogen content was investigated. That is, in the air-containing fat and oil food for French toast of Example 1 (hereinafter French) and the air-containing fat and oil food for sugar toast of Example 2 (hereinafter sugar), except that the air content of nitrogen during the manufacturing process was changed. Each of the toasted aerated oil and fat foods is manufactured by a simple method, and the resulting product is stored at 5 ° C. for 1 day. Ease of squeezing from the flexible tube of each product due to the difference in nitrogen content Evaluation was performed.

From Table 1, it is understood that it is difficult to squeeze the one having a nitrogen content of less than 8% by volume for both French and sugar, whereas it is difficult to squeeze the one having 8% by volume or more without being hardened. In particular, those with 12% by volume or more were very easy to squeeze out.

[Test Example 2]
The ease of squeezing from the flexible tube of the product stored at high temperature and then stored at low temperature due to the difference in HLB (hydrophilic lipophilic balance) of sucrose fatty acid ester was examined. That is, in the French of Example 1 and the sugar of Example 2, each was prepared in the same manner except that sucrose fatty acid esters having different HLB were blended, and the obtained one was stored at 35 ° C. for 1 month, and then It was stored at 5 ° C. for 1 day, and the ease of squeezing from the flexible tube of each product due to the difference in sucrose fatty acid ester HLB (hydrophilic lipophilic balance) was evaluated.

From Table 2, it is understood that the combination of sucrose fatty acid ester with HLB smaller than 11 was difficult to extract for both French and sugar, whereas the combination with 11 or more sucrose fatty acid ester was easy to extract. In particular, those of 13 or more were very easy to squeeze out. In addition, when the upper part of the container of the newly manufactured French and sugar and the mixture of sucrose fatty acid ester with HLB less than 11 was cut and compared with respect to the gap, the sucrose fatty acid ester with HLB less than 11 was blended It was confirmed that the voids increased in the case of the manufactured product compared with the time of manufacture.

[Test Example 3]
The ease of squeezing from the flexible tube of the product stored at high temperature and then stored at low temperature due to the difference in the amount of sucrose fatty acid ester was investigated. That is, in the French of Example 1 and the sugar of Example 2, each was produced in the same manner except that the blending amount of the sucrose fatty acid ester was changed, and the obtained one was stored at 35 ° C. for 1 month, and thereafter The product was stored at 5 ° C. for 1 day, and the ease of squeezing from the flexible tube of each product due to the difference in the amount of sucrose fatty acid ester was evaluated.

From Table 3, it was hard to squeeze out the sucrose fatty acid ester that was not blended with both French and sugar, whereas the sucrose fatty acid ester was improved in ease of squeezing. It was. In particular, a compounding amount of 0.01% or more, more preferably 0.05% or more was very easy to squeeze out. In addition, when cutting the upper part of the container of the newly manufactured French and sugar and those not blended with sucrose fatty acid ester, and comparing the gap, those who did not blend sucrose fatty acid ester from the time of manufacture It was confirmed that voids increased.

Claims (2)

An air-containing fat and oil food for toast containing 8 to 30% by volume of an inert gas with respect to a non-air-containing product volume and containing a sucrose fatty acid ester having an HLB of 11 or more. The aerated fat-and-oil food for toasts according to claim 1 whose compounding quantity of said sucrose fatty acid ester is 0.01-1 mass% to a product.