JP2008061621A - Water-in-oil type emulsified composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a water-in-oil type emulsified composition such as butter cream having palatability of good melting feel in the mouth and high-temperature shape retention. <P>SOLUTION: The water-in-oil type emulsified composition comprises methyl cellulose in an amount of 0.1-10 wt.% based on the water-in-oil type emulsified composition of methyl cellulose. The composition further comprises one or more kinds selected from gum arabic, gum ghatti, octenyl succinated starch, sucrose fatty acid ester and glycerin fatty acid ester. The water-in-oil type emulsified composition is butter cream or fat spread. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsion composition imparted with emulsion stability, particularly high-temperature shape retention. The water-in-oil emulsion composition of the present invention is suitably used for butter cream, fat spread and the like.

  A water-in-oil emulsion composition found in butter, margarine, fat spread, cream cheese, emulsified oil, shortening, etc. is a form widely used in the food field, for example, a kind of water-in-oil emulsion composition The butter cream is used as a filling agent to be sandwiched between sweet breads such as bread sandwiched with cream. In manufacturing such a confectionery bread, if the bread is baked after sandwiching the butter cream, the temperature of the internal cream becomes as high as about 100 ° C., so there is a problem that the cream bursts and dissolves in advance. Conventionally, it has been difficult to wrap and bake butter cream.

  In addition, when butter cream is sandwiched after baking, it is necessary to sandwich the cream after the bread has cooled sufficiently to a temperature at which the cream does not melt, and there is a problem that it takes time to cool the bread. It was. In view of this, there is a demand for imparting high-temperature shape retention to the butter cream so that the cream does not melt even when the cream is sandwiched in a state where the bread is at a certain high temperature.

  As a means for imparting high-temperature shape retention to a water-in-oil emulsion composition such as butter cream, the water-in-oil emulsion composition is an emulsified form in which the outer layer contains fats and oils and the inner layer contains moisture, and is maintained at a high temperature. The use of high melting point fats and oils has been studied since the shape and mouthfeel in the mouth are almost dependent on the melting properties of the outer layer fats and oils. However, if fats with a high melting point are used, the shape retention at high temperatures is improved but the mouthfeel is reduced. On the other hand, if oils with a low melting point are used, the mouthfeel is improved but the shape retention at high temperatures is improved. There was a problem of lowering.

  Under such circumstances, with respect to a method capable of imparting high temperature shape retention while maintaining good mouth melting, the effect is insufficient with conventional methods, high temperature shape retention is good, and mouthfeel is good. Development of a water-in-oil emulsion composition such as natty butter cream has been desired.

  On the other hand, methylcellulose has both a hydrophilic group and a hydrophobic group in the molecule, and is therefore used as a stabilizer for mayonnaise, dressing, ice cream and the like. In addition, an oil-in-water emulsion composition having stable and high-temperature shape retention can be obtained by adding enzyme-treated egg yolk and methylcellulose (Patent Document 1), carboxymethylcellulose (CMC), methylcellulose (MC), methylethylcellulose, hydroxypropyl Emulsion composition with reduced calories using water-soluble oligomers obtained by enzymatic degradation of water-soluble cellulose derivatives such as methyl cellulose (HPMC) and hydroxypropyl cellulose (HPC), low calorie It is described that a thickener such as methylcellulose can be used as an example of an optional component added to an emulsion useful as a fat substitute (Patent Document 3). Furthermore, there is also a method for producing a plant-based meat analog having the step of adding methylcellulose into a water / ice mixture (Patent Document 4).

However, Patent Document 1 is a technique related to an oil-in-water emulsion composition, and the emulsified form is different. Patent Document 2 describes that a 40 to 50% solution of an enzymatic degradation mixture of a water-soluble oligomer such as carboxymethylcellulose can be used as a fat substitute to produce a low-calorie food, but in oil such as butter cream. There is no mention of imparting high-temperature shape retention to water-type emulsified foods. In addition, the emulsion described in Patent Document 3 is a technique related to a special emulsion that is modified so that a protein-fat or protein-oil aggregate is formed. The emulsion stability and texture of the water-in-oil emulsion composition, No consideration has been given to imparting high temperature shape retention. Furthermore, although the foodstuff currently illustrated by patent document 4 is not a water-in-oil type emulsified form, and there exists description regarding improvement of food texture and water retention (juicy feeling), it improves the shape retention property at high temperature. There is no statement to that effect. In addition, it is assumed that the protein contributes to the shape retention of meat mimics and forms burger patties, sausages, etc., and is a product with a structure different from that of a water-in-oil type that contains a lot of fats and oils. It was.
Thus, methylcellulose has not been studied at all for application to a water-in-oil emulsion composition, especially for high temperature shape retention.

JP 2000-316521 A Japanese Patent No. 2915044 JP-A-4-228051 JP 2005-21163 A

  The present invention has been developed in view of such circumstances, and is a water-in-oil emulsion composition such as butter cream having excellent emulsion stability, a good mouthfeel, and high-temperature shape retention. It is intended to provide.

  The present inventor has conducted extensive research in view of the above-described problems of the prior art. By including methylcellulose in a water-in-oil emulsion composition such as butter cream, the obtained emulsion composition is emulsified. It has been found that it has excellent stability, a good mouthfeel, and high temperature shape retention.

The present invention has the following aspects:
Item 1. A water-in-oil emulsion composition comprising methylcellulose.
Item 2. Item 2. The water-in-oil emulsion composition according to Item 1, wherein the amount of methylcellulose added to the water-in-oil emulsion composition is 0.1 to 10% by weight.
Item 3. Item 3. The water-in-oil emulsion composition according to Item 1 or 2, further comprising at least one selected from gum arabic, gati gum, octenyl succinylated starch, sucrose fatty acid ester and glycerin fatty acid ester.
Item 4. Item 4. The water-in-oil emulsion composition according to any one of Items 1 to 3, wherein the water-in-oil emulsion composition is a butter cream or a fat spread.
Item 5. A method for imparting emulsion stability to a water-in-oil emulsion composition comprising methylcellulose.

  According to the present invention, it has become possible to provide a water-in-oil emulsion composition such as butter cream, fat spread, and filling having excellent emulsion stability, good mouthfeel, and high-temperature shape retention. .

  The water-in-oil emulsion composition of the present invention is characterized by containing methylcellulose.

  The weight ratio of the water phase based on water to the oil phase contained in the water-in-oil emulsion composition of the present invention is 40:60 to 90:10, preferably 50:50 to 60:40. . By including methylcellulose in the aqueous phase, the emulsion stability of the resulting water-in-oil emulsion composition can be improved. The water-in-oil emulsified composition of the present invention is used for a filling material emulsified in a water-in-oil type such as butter cream, fat spread, margarine, sour cream, and more preferably suitable for butter cream and fat spread. used.

  The methylcellulose used in the present invention is obtained by replacing the hydroxyl group in the cellulose skeleton with a methoxyl group found in pectin and the like. It is obtained by converting cellulose to alkali cellulose with sodium hydroxide and reacting with methyl chloride. The degree of substitution (DS) of commercially available methylcellulose is 1.4-2.0 and dissolves in cold water at about 10 ° C.

The addition amount of methylcellulose is 0.1 to 10% by weight, preferably 0.5 to 5% by weight, more preferably 1 to 3% by weight, most preferably based on the total amount of the water-in-oil emulsion composition. Is 2-3% by weight. If it is less than this, a sufficient effect cannot be obtained, and even if it is added more than this, a further effect cannot be expected.
The methylcellulose used in the present invention is commercially available, and examples thereof include SM-25 and SM-4000 manufactured by Shin-Etsu Chemical Co., Ltd.

  Next, in addition to the above-mentioned methylcellulose, the water-in-oil emulsion composition of the present invention further includes one or more selected from gum arabic, gati gum, octenyl succinylated starch, sucrose fatty acid ester and glycerin fatty acid ester. It is preferable. It is because the effect of improving shape retention at higher temperatures can be further enhanced by using these polysaccharides and emulsifiers having emulsifying power together.

  The gum arabic used in the present invention is a natural resin prepared by drying a rubber-like exudate obtained from the trunk or branch of a plant belonging to the genus Acacia of legumes (Acacia: especially Acacia senegal and Acacia seyal). Gum arabic dissolves in water at a high concentration, and its aqueous solution has a relatively low viscosity, strong emulsification stability, protective colloid properties, and film-forming properties. For this reason, gum arabic has been widely used as emulsifiers, thickeners, stabilizers, binders and coating agents ("INDUSTRIAL GUMS-Polysaccharides and Their Derivatives-", SECOND EDITION, ACADEMIC PRESS, New York and London, 1973, pp.197-263). The application field of gum arabic is diverse, and for example, it has been used for a long time as an emulsifier, a thickener, an emulsion stabilizer and the like in the food field. Therefore, the food safety has been confirmed empirically. The gum arabic used in the present invention can be obtained commercially, and examples thereof include gum arabic SD manufactured by San-Ei Gen FFI Co., Ltd.

  Gati gum used in the present invention is a polysaccharide-based ingredient obtained by drying the stem secretion of Anogeissus Latifolia WALL. As a thickening stabilizer (food additive). It is a known gum. Gati gum used in the present invention is commercially available, and may include Gatiforia SD manufactured by San-Ei Gen FFI Co., Ltd.

  Examples of the octenyl succinylated starch used in the present invention include potato starch, wheat starch, tapioca starch, waxy corn starch, corn starch and the like obtained by octenyl succinate esterification. is there.

  Regarding the sucrose fatty acid ester used in the present invention, the constituent fatty acid is not particularly limited, but a saturated or unsaturated fatty acid having 12 to 22 carbon atoms can be preferably used. Examples of the constituent fatty acid include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, and unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid, arachidonic acid, and erucic acid. .

  The constituent fatty acid of the glycerin fatty acid ester used in the present invention is not particularly limited, but a saturated or unsaturated fatty acid having 12 to 22 carbon atoms can be preferably used. Examples of the constituent fatty acid include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, and unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid, arachidonic acid, and erucic acid. . Distilled monoglyceride, undistilled monoglyceride, organic acid monoglyceride and the like may also be used.

  As an addition amount of one or more selected from gum arabic, gati gum, octenyl succinylated starch, sucrose fatty acid ester and glycerin fatty acid ester used in the present invention, the total amount of water-in-oil emulsion composition is 0.05. -5 wt%, preferably 0.1-3 wt%, more preferably 0.5-2 wt%. If it is less than this, a sufficient effect cannot be obtained, and even if it is added more than this, a further effect cannot be expected.

  The present invention also relates to a method for improving emulsification into a water-in-oil emulsion composition comprising methylcellulose. In the present invention, in particular, the center temperature at the time of baking, for example, when baking bread is around 100 ° C., but the emulsified composition of the present invention can be maintained at this temperature, and thus has been conventionally difficult. A water-in-oil emulsified composition (butter cream) that can be baked after being wrapped in bread and has a good mouth melt when eaten has been prepared. It is. Further, even when the butter cream is sandwiched after baking the bread, there is an advantage that time can be saved or shortened in the process of cooling the bread.

  The water-in-oil emulsion composition of the present invention can be prepared by a conventional method except that it contains the above components. For example, methyl cellulose and, if necessary, one or more selected from gum arabic, gati gum, octenyl succinylated starch, sucrose fatty acid ester and glycerin fatty acid ester, and other raw materials are added to the aqueous phase, and after heating and stirring, room temperature After cooling to the oil phase part such as butter, margarine, shortening, etc., emulsification and homogenization, if necessary, heat sterilization treatment, kneading treatment using a conventionally known kneader such as a botter or a combinator It can be obtained by performing an overrun process.

  The emulsification / homogenization method can also be performed by a conventional method. Both the water phase part and the oil phase part are pre-emulsified and mixed to prepare a pre-emulsified liquid first, and then the pre-emulsified liquid may be further homogenized. The process may be repeated several times. Homogenization can be performed with an emulsifier having a strong shearing force, such as a commercially available homomixer or homogenizer.

  Heat sterilization generally includes a method in which raw materials are mixed and homogenized and then heat sterilized using a plate heat exchanger or a chabler heat exchanger. If the emulsion becomes highly viscous, After mixing and homogenizing, the container may be filled and sealed before retort sterilization.

  Examples of the treatment for overrun include stirring the emulsion with air using a general whipper.

  In the present invention, as the water phase part and the oil phase part, in addition to the above, sugars, salts, various extracts, spices and the like may be used, and as a component other than the above, a normal water-in-oil emulsion composition Fragrances, colorants, antioxidants, and the like used in the products can be used.

  As sugars, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligo) within the range that does not prevent the dissolution of methylcellulose. Sugar, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, paratinite, xylitol, lactitol, etc.), sugar-bound chickenpox (coupling sugar), etc. Examples thereof include powdered sugar and liquid sugar. Furthermore, conventionally known or future sweet ingredients can also be used in place of sugars, specifically, aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract Sweet ingredients such as foods and stevia powder may be used. Furthermore, examples of the salts include hexametaphosphate, sodium bicarbonate, sodium chloride and the like.

  In addition to the above-mentioned (butter, margarine, shortening) as fats and oils forming the oil phase part, vegetable oils include shortening, rapeseed oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, soybean oil, sunflower oil And oil, palm oil, palm soft oil, palm kernel oil, coconut oil and the like. Examples of animal fats include lard, beef tallow, milk fat, fish oil and the like.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. Unless otherwise specified, “part” means “part by weight”, and those marked with “*” in the text are made by Saneigen FFI Co., Ltd., and “*” in the text is marked by Saneigen F.・ Indicates that it is a registered trademark of FI Corporation.

Experimental Example 1: Butter cream Among the formulations listed in Table 1 below, methylcellulose, gum arabic, high-intensity sweetener, glycine and shelf-life improver are added to 80 ° C. ion-exchanged water, and dissolved by stirring at 80 ° C. for 10 minutes. . Next, cool to room temperature, adjust the total amount, add the stirring solution and fragrance prepared earlier to shortening, use a stirrer (Kitchen Aid Mixer KSM5 (manufactured by FMI Co., Ltd.), stirring speed scale 2 ) For 2 minutes to obtain butter cream.

注１）メチルセルロース：メトローズSM-4000（信越化学工業株式会社製）
注２）アラビアガム：ガムアラビックSD*
注３）ガティガム：ガティガムSD*
注４）高甘味度甘味料：サンスイート※SA-8020*
注５）日持ち向上剤：アートフレッシュ※50/50*
注６）香料：ミルクフレーバーNO.71005*

Note 1) Methyl cellulose: Metroz SM-4000 (manufactured by Shin-Etsu Chemical Co., Ltd.)
Note 2) Gum Arabic: Gum Arabic SD *
Note 3) Gati Gum: Gati Gum SD *
Note 4) High-intensity sweetener: Sun Sweet * SA-8020 *
Note 5) Longevity improver: Art Fresh * 50/50 *
Note 6) Fragrance: Milk flavor NO.71005 *

  The obtained butter cream was visually observed for its emulsified state, and was evaluated for mouth melting and shape retention. The results are shown in Table 2. Moreover, about high temperature shape retention property, the obtained butter cream was visually observed after heating at 100 degreeC for 5 minute (s) in oven, and 5-step evaluation was performed. A larger value indicates a better state. The results are shown in Table 2.

  From Table 2, Comparative Examples 1 and 2 using CMC and HPMC, which are one of the water-soluble cellulose ethers similar to methylcellulose, showed poor high temperature shape retention and many oil seepage at high temperatures. On the other hand, about Examples 1-8 which used methylcellulose, the favorable effect was shown with respect to all the evaluated items. In particular, Examples 2 to 5 in combination with gum arabic and gati gum were good. Furthermore, with respect to the amount of methylcellulose added, particularly 2% showed a good effect.

Experimental Example 2: 1 part of fat spread salt, 2 parts of methylcellulose, and 1 part of gum arabic are added to ion exchange water at 80 ° C., and stirred and dissolved at 80 ° C. for 10 minutes. Next, the mixture was cooled to room temperature, the total amount was adjusted, and 0.1 part of the stirring solution and pigment (carotene base) prepared earlier were added to 50 parts of shortening, and a stirrer (Kitchen Aid Mixer KSM5 (F.M. A fat spread was obtained by mixing for 2 minutes using an agitation speed scale 2). When this fat spread was wrapped in bread dough and the butter roll was baked, the fat spread was not dissolved and exuded, and a fat spread-containing butter roll could be obtained.

  According to the present invention, it is possible to provide a water-in-oil emulsion composition such as butter cream that has a mouthfeel and a high temperature shape retention.

Claims (5)

A water-in-oil emulsion composition comprising methylcellulose. 2. The water-in-oil emulsion composition according to claim 1, wherein the amount of methyl cellulose added to the water-in-oil emulsion composition is 0.1 to 10% by weight. The water-in-oil emulsion composition according to claim 1 or 2, further comprising at least one selected from gum arabic, gati gum, octenyl succinylated starch, sucrose fatty acid ester and glycerin fatty acid ester. The water-in-oil emulsion composition according to any one of claims 1 to 3, wherein the water-in-oil emulsion composition is a butter cream or a fat spread. A method for imparting emulsion stability to a water-in-oil emulsion composition comprising methylcellulose.