JP2010022305A - Foaming oil-in-water type emulsion - Google Patents
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本発明は、パン類や洋菓子類のデコレーションなどに使用する起泡性水中油型乳化物に関し、更にホイップ状態もしくはケーキ等にデコレーションした状態で凍結解凍しても凍結前と同様の外観、風味、食感を有する、冷凍耐性を有する起泡性水中油型乳化物に関する。 The present invention relates to a foamable oil-in-water emulsion to be used for decoration of breads and confectionery, and even if it is frozen and thawed in a whipped state or decorated in a cake, the same appearance, flavor, The present invention relates to a foamable oil-in-water emulsion having a freezing resistance and having a texture.
従来、製菓店や洋菓子店において、デザートやケーキ等に使用される起泡性水中油型乳化物はホイップドクリームとも呼ばれている。起泡性水中油型乳化物の起泡作業は適度な状態にホイップするのに熟練を要し、且つ作業自体に大変な手間がかかるためホイップした状態で凍結し使用に際して凍結解凍してデザートやケーキに使われてきた。
特にクリスマスシーズンの様に一時期に多量の起泡性水中油型乳化物が使用される場合、需要に対し到底生産が追いつかない状況にあった。そこで近年、あらかじめ大量に製造しておいたケーキを数週間凍結保存し、解凍し、必要時に販売する方法がとられている。ところが凍結解凍されたクリームは凍結時に氷晶形成に伴う乳化破壊あるいは蛋白質の変性等によるクリームの肌荒れ、型くずれ、硬化、風味の消失、ひび割れ等の凍結劣化が生じ、製品価値を失うことが問題となっている。
特許文献1では油脂35〜55重量%、無脂乳固形分1〜10重量%、ポリグリセリン脂肪酸エステルを含む乳化剤0.1〜2重量%、ソルビトール及び/又は平均分子量が500以下の還元澱粉糖化物1〜10重量%、シクロデキストリン0.2〜2重量%及び水を含有することを特徴とするクリーム状組成物が提案され、特許文献2では水相部と油相部を混合してなる乳化組成物において、乳化剤としてソルビタン脂肪酸エステルを必須成分として含有することを特徴とする起泡性水中油型乳化組成物が提案され、特許文献3では油脂20〜50重量%、無脂乳固形分1〜10重量%、澱粉分解物2〜25重量%及び水を含有する水中油型乳化物において、澱粉分解物のデキストリン価(DE)が3〜42の範囲であり且つ平均分子量が400〜9000の範囲であることを特徴とする冷凍耐性を有する起泡性水中油型乳化物が提案されている。従来のこれらの起泡性水中油型乳化組成物中の油脂は主に大豆、菜種、パーム油の植物硬化油が非常によく用いられてきた。しかし、これらの硬化油は、水素添加時に異性体であるトランス酸(トランス型不飽和脂肪酸)を含有する。
近年、トランス型不飽和脂肪酸は取りすぎると動脈硬化などの心臓病になるリスクを高めるとの研究結果が得られ、欧米諸国では消費者に注意を喚起している。例えば、米国では製品ラベルにトランス型不飽和脂肪酸の含有量を表示する義務を2006年1月より実施しているし、デンマークでは更にトランス型不飽和脂肪酸を2%以上含む加工油脂の販売を禁止している。
日本では従来よりトランス型不飽和脂肪酸の摂取量が欧米より低い為、現時点では特に健康上の問題となることは無いとの見方であるが、それでもよりトランス型不飽和脂肪酸の低い油脂が要望されている。
起泡性水中油型乳化物においてもトランス型不飽和脂肪酸を出来る限り含まないものが要望されている。
又更に凍結解凍しても凍結前と同様の外観、風味、食感を有する凍結劣化を防止する方法が要望されている。
Conventionally, foamable oil-in-water emulsions used for desserts and cakes in confectionery shops and pastry shops are also called whipped creams. The foaming operation of the foamable oil-in-water emulsion requires skill to whipped to an appropriate state, and the work itself takes a lot of work, so it is frozen in the whipped state and frozen and thawed before use. It has been used for cakes.
In particular, when a large amount of a foamable oil-in-water emulsion is used at one time, as in the Christmas season, production has been unable to keep up with demand. Therefore, in recent years, a method has been adopted in which cakes produced in large quantities in advance are stored frozen for several weeks, thawed, and sold when necessary. However, the frozen and thawed cream has a problem that it loses its product value due to freezing deterioration such as rough skin, shape loss, hardening, loss of flavor, cracks, etc. due to emulsion breakage or protein modification due to ice crystal formation at the time of freezing. It has become.
In Patent Document 1, 35 to 55% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 0.1 to 2% by weight of an emulsifier containing a polyglycerin fatty acid ester, sorbitol and / or an average molecular weight of 500 or less in reduced starch saccharification A cream-like composition characterized by containing 1 to 10% by weight of a product, 0.2 to 2% by weight of cyclodextrin and water is proposed. In Patent Document 2, an aqueous phase part and an oil phase part are mixed. In the emulsified composition, a foamable oil-in-water emulsified composition containing sorbitan fatty acid ester as an essential component as an emulsifier has been proposed. In Patent Document 3, fats and oils 20 to 50% by weight, non-fat milk solids In an oil-in-water emulsion containing 1 to 10 wt%, starch degradation product 2 to 25 wt%, and water, the dextrin number (DE) of the starch degradation product is in the range of 3 to 42 and the average molecular weight is Foamable oil-in-water emulsion having freeze resistance, wherein has been proposed to be in the range of 00 to 9,000. As oils and fats in these conventional foamable oil-in-water emulsion compositions, mainly hardened plant oils such as soybean, rapeseed and palm oil have been used very often. However, these hydrogenated oils contain trans acids (trans unsaturated fatty acids) that are isomers upon hydrogenation.
In recent years, research has shown that excessive use of trans-unsaturated fatty acids increases the risk of heart disease, such as arteriosclerosis, and has attracted consumers in Western countries. For example, the United States has been obligated to display the content of trans-unsaturated fatty acids on product labels since January 2006, and Denmark has also banned the sale of processed fats and oils containing more than 2% trans-unsaturated fatty acids. is doing.
In Japan, the intake of trans-unsaturated fatty acids has been lower than in Europe and the United States, so it seems that there is no particular health problem at present, but there is still a demand for oils with lower trans-unsaturated fatty acids. ing.
There is a demand for foaming oil-in-water emulsions that do not contain trans-type unsaturated fatty acids as much as possible.
Further, there is a demand for a method for preventing freezing deterioration having the same appearance, flavor and texture as before freezing even after freezing and thawing.
本発明の目的は、起泡性水中油型乳化物として乳化安定性が良く、ホイップした際の作業性、起泡性、外観に優れ、保形性、耐離水性が良く、ホイップ状態もしくはケーキ等にデコレーションした状態で凍結解凍しても凍結前と同様の外観、風味、食感を有する、冷凍耐性を有する起泡性水中油型乳化物を提供する事にある。
更に当該乳化物の油脂中の構成脂肪酸にトランス型不飽和脂肪酸を出来る限り含まないものを提供する事にある。
The object of the present invention is to improve emulsification stability as a foamable oil-in-water emulsion, excellent workability when foamed, foamability, appearance, good shape retention, water resistance, whipped or cake An object of the present invention is to provide a foamable oil-in-water emulsion that has the same appearance, flavor and texture as before freezing and has freezing resistance even if it is frozen and thawed in a state of being decorated in the same manner.
Furthermore, it is providing the thing which does not contain trans-type unsaturated fatty acid as much as possible in the constituent fatty acid in the fats and oils of the said emulsion.
起泡性水中油型乳化物での油脂中の構成脂肪酸にトランス型不飽和脂肪酸を出来る限り含まないものを提供するという点では、油脂としてはラウリン系油脂及び/又はパーム分別系油脂が使用されてきた。これらの油脂を使用すると油脂分が25〜30重量%と低油分では外観、保形性、耐離水性が良好であり、凍結解凍して使用すると外観、風味、食感等は良いがホイップタイムが長く作業性がやや悪いという問題点を見出した。又、油脂分が30〜50重量%と中油分、高油分になると凍結解凍した際に食感が硬くなるという問題点も見出した。上記課題と合わせたこれらの課題に対して、ある特定配合のエステル交換油が有効であるという知見を得て本発明を完成するに至った。
即ち本発明の第1は、油脂、無脂乳固形分及び水を含む水中油型乳化物において、油脂分が25〜50重量%であり、油脂が非乳脂又は非乳脂及び乳脂であって、非乳脂がパーム系油脂及びラウリン系油脂のエステル交換油を含み、且つ澱粉分解物及び/又は加工澱粉を含む起泡性水中油型乳化物である。第2は、全油脂に対してパーム系油脂及びラウリン系油脂のエステル交換油が3〜50重量%含む、第1記載の起泡性水中油型乳化物である。第3は、全油脂に対して乳脂が90重量%以下である、第1記載の起泡性水中油型乳化物である。第4は、更にラウリン系油脂及びパーム分別系油脂から選択される1種以上を含む、第1記載の起泡性水中油型乳化物である。第5は、非乳脂中の構成脂肪酸のトランス型不飽和脂肪酸が10%以下である、第1記載の起泡性水中油型乳化物である。第6は、無脂乳固形分が1〜15重量%である、第1記載の起泡性水中油型乳化物である。第7は、オーバーランが40〜150%の起泡性である、第1記載の起泡性水中油型乳化物である。第8は、冷凍耐性を有する、第1記載の起泡性水中油型乳化物である。
In terms of providing a constituent fatty acid in a fat and oil in a foamable oil-in-water emulsion that does not contain a trans-type unsaturated fatty acid as much as possible, lauric fat and / or palm fractionated fat is used as the fat. I came. When these oils and fats are used, the appearance, shape retention and water separation resistance are good at low oil content of 25 to 30% by weight. When used after freezing and thawing, the appearance, flavor and texture are good, but the whipping time However, the problem was that workability was slightly poor. Further, the present inventors also found a problem that when the oil and fat content is 30 to 50% by weight, a middle oil content and a high oil content, the texture becomes hard when frozen and thawed. With respect to these problems combined with the above-mentioned problems, the present invention has been completed by obtaining knowledge that transesterified oils having a specific composition are effective.
That is, the first of the present invention is an oil-in-water emulsion containing oil and fat, non-fat milk solids and water, the oil and fat content is 25 to 50% by weight, and the oil and fat is non-milk fat or non-milk fat and milk fat, The non-milk fat is a foamable oil-in-water emulsion containing a transesterified oil of palm oil and lauric oil and containing a starch decomposition product and / or modified starch. The second is the foamable oil-in-water emulsion according to the first aspect, wherein the transesterified oil of palm oil and lauric oil contains 3 to 50% by weight based on the total fat. The third is the foamable oil-in-water emulsion according to the first, wherein the milk fat is 90% by weight or less based on the total fat. The fourth is the foamable oil-in-water emulsion according to the first, further including at least one selected from lauric fats and palm fractionated fats. The fifth is the foamable oil-in-water emulsion according to the first, wherein the trans-type unsaturated fatty acid of the constituent fatty acid in the non-milk fat is 10% or less. The sixth is the foamable oil-in-water emulsion according to the first, wherein the non-fat milk solid content is 1 to 15% by weight. The seventh is the foamable oil-in-water emulsion according to the first aspect, which has a foamability of 40 to 150% overrun. Eighth is the foamable oil-in-water emulsion according to the first, which has freezing resistance.
起泡性水中油型乳化物として乳化安定性が良く、ホイップした際の作業性、起泡性、外観に優れ、保形性、耐離水性が良く、ホイップ状態もしくはケーキ等にデコレーションした状態で凍結解凍しても凍結前と同様の外観、風味、食感を有する、冷凍耐性を有する起泡性水中油型乳化物を提供する事が可能になった。
更に当該乳化物の油脂中の構成脂肪酸にトランス型不飽和脂肪酸を出来る限り含まないものを提供する事が可能になった。
Emulsification stability as a foamable oil-in-water emulsion, excellent workability, foamability and appearance when whipped, good shape retention and water separation resistance, in a whipped or decorated cake It has become possible to provide a foamable oil-in-water emulsion that has the same appearance, flavor and texture as before freezing and has freezing resistance even after freezing and thawing.
Furthermore, it has become possible to provide a constituent fatty acid in the fat or oil of the emulsion that does not contain a trans-type unsaturated fatty acid as much as possible.
本発明の起泡性水中油型乳化物は、油脂、無脂乳固形分及び水を含む水中油型乳化物において、油脂分が25〜50重量%であり、油脂が非乳脂又は非乳脂及び乳脂であって、非乳脂がパーム系油脂及びラウリン系油脂のエステル交換油を含み、且つ澱粉分解物及び/又は加工澱粉を含む必要がある。
本発明の起泡性水中油型乳化物は、デザートやケーキ等に使用される起泡性水中油型乳化物であって、パン類や洋菓子類のデコレーションなどに使用する起泡性水中油型乳化物であり、更に好適にはホイップ状態もしくはケーキ等にデコレーションした状態で凍結解凍しても凍結前と同様の外観、風味、食感を有する、冷凍耐性を有する起泡性水中油型乳化物である。
本発明の起泡性水中油型乳化物は油脂が非乳脂又は非乳脂及び乳脂であって、非乳脂の場合、油脂分は25〜50重量%であり、好ましくは30〜45重量%であり、更に好ましくは30〜40重量%である。油脂が25重量%より低い場合は、起泡性水中油型乳化物を起泡する際の起泡性が悪化する傾向にある。50重量%を超える場合は、起泡性水中油型乳化物の粘度が高くなり、風味が油っぽいものとなる。
非乳脂及び乳脂の場合は乳脂の割合により異なるが、非乳脂の場合に比べて油脂分が若干高いのが好ましく、油脂分は25〜50重量%であり、好ましくは35〜47重量%であり、更に好ましくは35〜45重量%である。油脂が25重量%より低い場合は、起泡性水中油型乳化物を起泡する際の起泡性が悪化する傾向にある。50重量%を超える場合は、起泡性水中油型乳化物の粘度が高くなり、風味が油っぽいものとなる。
The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and fat, non-fat milk solids and water, the oil and fat content is 25 to 50% by weight, and the oil and fat is non-milk fat or non-milk fat and It is milk fat, Comprising: Non milk fat needs to contain the transesterified oil of palm oil fat and lauric oil fat, and needs to contain a starch degradation product and / or processed starch.
The foamable oil-in-water emulsion of the present invention is a foamable oil-in-water emulsion used for desserts, cakes, etc., and is a foamable oil-in-water type used for decoration of breads and confectionery A foamable oil-in-water emulsion which is an emulsion, and more preferably has the same appearance, flavor and texture as before freezing even if it is frozen and thawed in a whipped state or decorated in a cake etc. It is.
In the foamable oil-in-water emulsion of the present invention, the fat is non-milk fat or non-milk fat and milk fat, and in the case of non-milk fat, the fat content is 25 to 50% by weight, preferably 30 to 45% by weight. More preferably, it is 30 to 40% by weight. When the fats and oils are lower than 25% by weight, the foamability when foaming the foamable oil-in-water emulsion tends to deteriorate. When it exceeds 50% by weight, the viscosity of the foamable oil-in-water emulsion becomes high and the flavor becomes oily.
In the case of non-milk fat and milk fat, although it varies depending on the ratio of milk fat, it is preferable that the fat and oil content is slightly higher than in the case of non-milk fat, and the fat content is 25 to 50% by weight, preferably 35 to 47% by weight. More preferably, it is 35 to 45% by weight. When the fats and oils are lower than 25% by weight, the foamability when foaming the foamable oil-in-water emulsion tends to deteriorate. When it exceeds 50% by weight, the viscosity of the foamable oil-in-water emulsion becomes high and the flavor becomes oily.
本発明の起泡性水中油型乳化物の油脂成分として、パーム系油脂及びラウリン系油脂のエステル交換油を使用する必要がある。
エステル交換油に供するパーム系油脂としては例えば、パーム油、パーム油を分別して得られるパームステアリン、パーム中融点部、パームオレイン等の分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる1種又は2種以上を用いることができ特に、起泡物に保形性を付与する点で、パーム系油脂は、パーム油、パームステアリン、パーム油とパームステアリンの混合油であることが好ましい。
As the fat and oil component of the foamable oil-in-water emulsion of the present invention, it is necessary to use a transesterified oil of palm oil and lauric oil.
Examples of palm oils and fats to be used for transesterified oil include palm oil, palm stearin obtained by fractionating palm oil, fractionated oil such as palm middle melting point, palm olein, and these hardened oils. 1 type or 2 types or more which can be used can be used. Especially, palm-based oils and fats are palm oil, palm stearin, and a mixed oil of palm oil and palm stearin in terms of imparting shape retention to the foamed product. preferable.
エステル交換油に供するラウリン系油脂としては例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる1種又は2種以上を用いることができ特に、起泡性水中油型乳化物の乳化安定性の点で、ヤシ油、パーム核油、パーム核オレインが好ましい。
そして、これらパーム系油脂及びラウリン系油脂の配合割合はパーム系油脂が30〜70重量%、ラウリン系油脂30〜70重量%が好ましく、この範囲を満たす限りにおいて、これら以外の油脂も使用することができる。例えば、大豆油、ひまわり種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油等の植物性油脂ならびに牛脂、豚脂等の動物性油脂、中鎖脂肪酸トリグリセリドが例示でき、上記油脂類の単独または混合油あるいはそれらの硬化油、分別油、硬化分別油、分別硬化油ならびにエステル交換等を施した加工油脂が使用できる。好ましい体様はパーム系油脂/ラウリン系油脂の40〜60重量/60〜40重量%配合をエステル交換したものである。
Examples of lauric fats and oils to be used for transesterification oil include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. In particular, coconut oil, palm kernel oil, and palm kernel olein are preferable from the viewpoint of emulsion stability of the foamable oil-in-water emulsion.
And as for the blending ratio of these palm oils and fats, 30-70 weight% of palm oils and 30-70 weight% of lauric oils are preferable, and oils other than these should also be used as long as this range is satisfy | filled. Can do. For example, vegetable oils such as 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, and animal oils such as beef fat and pork fat, medium Examples thereof include chain fatty acid triglycerides, and single or mixed oils of the above fats and oils, hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed oils and fats subjected to transesterification can be used. A preferable body shape is obtained by transesterifying a blend of 40 to 60% / 60 to 40% by weight of palm oil / lauric oil.
エステル交換としては、トリグリセリドの1位と3位に結合する脂肪酸のみを酵素(リパーゼ)を用いて特異的に交換する方法(1、3位特異的エステル交換)と、酵素若しくは金属触媒(例えばナトリウムメチラート)を用いて結合する位置に関係なくランダムに交換する方法(ランダムエステル交換)に分けられる。本発明におけるエステル交換は原料となる油脂種により何れの方法も採用することができる。
本発明においては、全油脂に対してパーム系油脂及びラウリン系油脂のエステル交換油が3〜50重量%含むことが好ましく、より好ましくは3〜40重量%であり、更に好ましくは3〜35重量%である。パーム系油脂及びラウリン系油脂のエステル交換油が少ない場合は凍結解凍した際に食感が硬くなる。多い場合は解凍後の組織の荒れが起こりやすくなる。
そして、起泡性水中油型乳化物の油脂分が30〜50重量%と中油分、高油分でこれらの傾向が強く現れ、パーム系油脂及びラウリン系油脂のエステル交換油の効果が著しい。
The transesterification includes a method of specifically exchanging only fatty acids bound to the 1st and 3rd positions of triglyceride using an enzyme (lipase) (1,3rd specific transesterification), and an enzyme or a metal catalyst (for example, sodium). Methylate) is a random exchange method (random transesterification) regardless of the bonding position. Transesterification in the present invention can employ any method depending on the type of oil and fat used as a raw material.
In this invention, it is preferable that transesterified oil of palm-type fats and lauric-type fats and oils contains 3-50 weight% with respect to all the fats, More preferably, it is 3-40 weight%, More preferably, it is 3-35 weight% %. When there are few transesterified oils of palm fats and lauric fats, a texture becomes hard when freeze-thawing. In many cases, the tissue after thawing tends to be rough.
And the tendency of oil and fat content of the foamable oil-in-water emulsion to be 30 to 50% by weight, medium oil content, and high oil content, these trends strongly appear, and the effect of the transesterified oil of palm oil and lauric oil is remarkable.
本発明においては、全油脂に対して乳脂が90重量%以下であることが好ましく、より好ましくは80重量%以下であり、更に好ましくは70重量%以下である。乳脂は起泡性水中油型乳化物に乳風味を期待する場合使用するのが好ましく、多く使用すればする程乳風味の点で好ましい。
しかしながら、乳脂にはトランス型不飽和脂肪酸が5%程度含まれているので、起泡性水中油型乳化物の油脂中の構成脂肪酸にトランス型不飽和脂肪酸を出来る限り含まないものを提供するという趣旨では乳脂の使用は少ないのが好ましい。
具体的には乳脂は、牛乳、生クリーム、バター等の乳由来の乳脂はもちろんのこと、これらの原料を加工処理して得られるバターオイルも含むものである。
In this invention, it is preferable that milk fat is 90 weight% or less with respect to all fats and oils, More preferably, it is 80 weight% or less, More preferably, it is 70 weight% or less. Milk fat is preferably used in the case of expecting a milk flavor in a foamable oil-in-water emulsion, and more milk fat is more preferable in terms of milk flavor.
However, since milk fat contains about 5% of trans-type unsaturated fatty acid, the constituent fatty acid in the oil / fat of the foamable oil-in-water emulsion is to contain as little as possible the trans-type unsaturated fatty acid. For the purpose, it is preferable to use less milk fat.
Specifically, milk fat includes butter oil obtained by processing these raw materials as well as milk fat derived from milk such as milk, fresh cream and butter.
本発明の起泡性水中油型乳化物の油脂成分として、更にラウリン系油脂及びパーム分別系油脂から選択される1種以上を使用するのが好ましい。
ラウリン系油脂としては例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる1種又は2種以上を用いることができ特に、起泡性水中油型乳化物の保形性の点で、硬化ヤシ油、硬化パーム核油、硬化パーム核オレイン、パーム核ステアリン、硬化パーム核ステアリン、パーム核の2段分画した中融点画分の極度硬化油が好ましい
パーム分別系油脂としてはパームステアリン、パーム中融点部、パームオレインの分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる1種又は2種以上を用いることができ特に、起泡性水中油型乳化物の保形性の点で、パーム中融点部及びこの硬化油が好ましい。
As the oil / fat component of the foamable oil-in-water emulsion of the present invention, it is preferable to use one or more selected from lauric oil / fat and palm fractionated oil / fat.
Examples of lauric fats and oils include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. In particular, in terms of shape retention of the foamable oil-in-water emulsion, hardened palm oil, hardened palm kernel oil, hardened palm kernel olein, palm kernel stearin, hardened palm kernel stearin, palm kernel The extremely hardened oil of the middle melting point fraction of the two-stage fraction is preferred. Palm fraction oils include palm stearin, palm middle melting point, palm olein fractionated oil, and these hardened oils, which are selected from these. 1 type (s) or 2 or more types can be used. In particular, the middle melting point of palm and this hardened oil are preferred from the viewpoint of shape retention of the foamable oil-in-water emulsion.
本発明の起泡性水中油型乳化物の油脂成分として、パーム系油脂及びラウリン系油脂のエステル交換油、ラウリン系油脂及びパーム分別系油脂以外のその他の油脂としては動植物性油脂及びそれらの硬化油脂の単独又は2種以上の混合物或いはこれらのものに種々の化学処理又は物理処理を施したものが例示できる。かかる油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、カカオ脂、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂(融点15〜40℃程度のもの)が例示できる。
As fats and oils components of the foamable oil-in-water emulsion of the present invention, other fats and oils other than the transesterified oils of palm oils and lauric fats, lauric fats and palm fractionated fats and oils and animal fats and their hardening The thing which performed various chemical processing or physical processing to the single or 2 types or more of these fats and oils or these things can be illustrated. Examples of such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, cocoa butter, milk fat, lard, fish oil, whale oil, and various animal and vegetable fats and oils Oils and oils such as hardened oil, fractionated oil and transesterified oil (melting point of about 15 to 40 ° C.).
本発明においては起泡性水中油型乳化物の油脂は非乳脂又は非乳脂及び乳脂であって、非乳脂中の構成脂肪酸のトランス型不飽和脂肪酸を容易に10%以下に出来るし、3%以下にも出来るし、好ましくは2%以下、更に1%以下に出来る。 In the present invention, the oil and fat of the foamable oil-in-water emulsion is non-milk fat or non-milk fat and milk fat, and the trans-type unsaturated fatty acid of the constituent fatty acid in the non-milk fat can be easily reduced to 10% or less, and 3% It can also be made below, preferably 2% or less, and more preferably 1% or less.
本発明の起泡性水中油型乳化物は澱粉分解物及び/又は加工澱粉を含む必要がある。
本発明の澱粉分解物とは、澱粉を均一の反応系(糊化する)で酸または酵素で加水分解すると、その反応条件により異なる組成の各種の中間生成物が得られる。これらの分解物は共通の性質として、冷水に溶ける程度は異なるが甘味を持つので、一般に澱粉分解糖と呼ばれる。ここでは分解の程度が低く、甘味が殆どないものを抽出したもので、糖の名称をさけて澱粉分解物とよぶ。甘味度としては30以下のものが好ましい。甘味度とは澱粉分解物の甘味度を、ショ糖溶液と比較した値でありパネラー(被験者)による官能検査により甘味を感じる最小の濃度(いき値)の比較、または一定濃度のショ糖溶液(たとえば5%溶液)と同じ甘味の強さを示す被験甘味料の濃度の比較でおこなう。
The foamable oil-in-water emulsion of the present invention needs to contain a starch degradation product and / or a modified starch.
The starch decomposition product of the present invention is obtained by hydrolyzing starch with an acid or an enzyme in a uniform reaction system (gelatinization) to obtain various intermediate products having different compositions depending on the reaction conditions. These decomposed products are commonly called amylolytic sugars because they have a sweet property although they have a common property, although they are soluble in cold water. Here, a product with a low degree of degradation and little sweetness is extracted, and the name of sugar is avoided and it is called a starch degradation product. The sweetness is preferably 30 or less. The sweetness is a value comparing the sweetness of the starch degradation product with that of the sucrose solution, and comparing the minimum concentration (threshold value) at which sweetness is sensed by a sensory test by the panel (subject), or a constant concentration of sucrose solution ( For example, a comparison is made of the concentration of the test sweetener that exhibits the same sweetness intensity as a 5% solution.
澱粉分解物のデキストリン価(DE)が3〜42の範囲であり且つ平均分子量が400〜9000の範囲であるものが好ましく、更に澱粉分解物のデキストリン価(DE)が8〜42の範囲であり且つ平均分子量が400〜3000の範囲のものが好ましい。
DEとはDextrose Equivalentの略称で、澱粉分解物の加水分解の程度を意味し、次の式で表される。
DE=直接還元糖(グルコース換算)÷固形分×100
澱粉分解物の平均分子量はゲルろ過クロマトグラフィーにより測定した。
澱粉分解物の原料となる澱粉は、とうもろこし、ワキシーコーン、馬鈴薯、甘藷、タピオカなどの澱粉が利用できる。
澱粉分解物の含有量は起泡性水中油型乳化物全体に対して、2〜25重量%が好ましく、より好ましくは4〜22重量%であり、更に5〜22重量%が好ましい。澱粉分解物が2重量%より低い場合は、期待する冷凍耐性の効果が得られにくい。25重量%を超える場合は、水中油型乳化物の粘度が高くなり、エージング中に可塑化現象(ボテ)を生じ易い傾向になる。
Preferably, the dextrin number (DE) of the starch degradation product is in the range of 3-42 and the average molecular weight is in the range of 400-9000, and the dextrin number (DE) of the starch degradation product is in the range of 8-42. The average molecular weight is preferably in the range of 400 to 3000.
DE is an abbreviation for Dextrose Equivalent, which means the degree of hydrolysis of a starch degradation product, and is represented by the following formula.
DE = direct reducing sugar (glucose equivalent) ÷ solid content × 100
The average molecular weight of the starch degradation product was measured by gel filtration chromatography.
The starch used as a raw material for the starch decomposition product can be corn, waxy corn, potato, sweet potato, tapioca and other starches.
The content of the starch degradation product is preferably 2 to 25% by weight, more preferably 4 to 22% by weight, and further preferably 5 to 22% by weight with respect to the entire foamable oil-in-water emulsion. When the starch degradation product is lower than 2% by weight, it is difficult to obtain the expected effect of freezing resistance. When it exceeds 25% by weight, the viscosity of the oil-in-water emulsion tends to be high, and a plasticization phenomenon (bottom) tends to occur during aging.
加工澱粉としてはアルファー化澱粉、エーテル架橋澱粉、リン酸架橋澱粉、アルファー化架橋澱粉が例示できる。
加工澱粉の原料となる澱粉は、市販の澱粉、例えばタピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、糯米澱粉、粳米澱粉、馬鈴薯澱粉、甘藷澱粉などいずれも用いることができるが、ワキシーコーンスターチが好ましく、加工澱粉ではリン酸架橋澱粉が好ましい。
加工澱粉の含有量は起泡性水中油型乳化物全体に対して、0.1〜6重量%が好ましく、より好ましくは0.3〜4重量%、更に好ましくは0.4〜3重量%である。加工澱粉が0.1重量%より低い場合は、期待する冷凍耐性の効果が得られにくい。6重量%を超える場合は、水中油型乳化物の粘度が高くなり、エージング中に可塑化現象(ボテ)を生じ易い傾向になる。
Examples of the processed starch include pregelatinized starch, ether cross-linked starch, phosphate cross-linked starch, and pregelatinized cross-linked starch.
The starch used as the raw material for the processed starch may be any commercially available starch such as tapioca starch, wheat starch, corn starch, waxy corn starch, sticky rice starch, sticky rice starch, potato starch or sweet potato starch, preferably waxy corn starch, Among the modified starches, phosphate cross-linked starch is preferred.
The content of the modified starch is preferably from 0.1 to 6% by weight, more preferably from 0.3 to 4% by weight, still more preferably from 0.4 to 3% by weight, based on the entire foamable oil-in-water emulsion. It is. When the modified starch is lower than 0.1% by weight, it is difficult to obtain the expected effect of freezing resistance. When it exceeds 6% by weight, the viscosity of the oil-in-water emulsion increases, and a plasticization phenomenon (bottom) tends to occur during aging.
本発明の起泡性水中油型乳化物においては無脂乳固形分を含むのが好ましい。
無脂乳固形分とは、牛乳の全固形分から乳脂肪分を差引いた成分をいい、牛乳、脱脂乳、加糖練乳、無糖練乳、全脂粉乳、脱脂粉乳、バターミルク、バターミルクパウダー、ホエー、ホエーパウダー、カゼイン、カゼインナトリウム、ラクトアルブミン、生クリーム等の乳由来の原料が例示でき、これらの単独または2種以上混合使用するのが好ましい。
無脂乳固形分が1〜15重量%が好ましく、より好ましくは2〜14重量%、更に好ましくは2〜12重量%である。無脂乳固形分が1重量%より低い場合は、起泡性水中油型乳化物の乳化安定性が悪くなり、乳味感も少なくなって風味が悪くなる。
15重量%を超える場合は、起泡性水中油型乳化物の粘度が高くなり、エージング中に可塑化現象(ボテ)を生じ易い傾向になる。
The foamable oil-in-water emulsion of the present invention preferably contains non-fat milk solids.
Non-fat milk solid content refers to a component obtained by subtracting milk fat content from the total solid content of milk, such as milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey. Examples thereof include whey powder, casein, sodium caseinate, lactalbumin, and raw cream-derived raw materials, and these are preferably used alone or in combination of two or more.
The non-fat milk solid content is preferably 1 to 15% by weight, more preferably 2 to 14% by weight, and still more preferably 2 to 12% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the foamable oil-in-water emulsion is deteriorated, the milky taste is decreased, and the flavor is deteriorated.
When it exceeds 15% by weight, the viscosity of the foamable oil-in-water emulsion tends to be high, and a plasticization phenomenon (bottom) tends to occur during aging.
本発明の起泡性水中油型乳化物においては、通常のクリームを調製する際に使用する乳化剤を適宜選択使用することが出来る。例えば、レシチン、モノグリセライド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等の合成乳化剤が例示でき、これらの乳化剤の中から1種又は2種以上を選択して適宜使用することができる。 In the foamable oil-in-water emulsion of the present invention, an emulsifier used in preparing a normal cream can be appropriately selected and used. Examples include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and one or two of these emulsifiers. The above can be selected and used appropriately.
本発明の起泡性水中油型乳化物については、各種塩類を使用することが出来る。塩類としては、ヘキサメタリン酸塩、第2リン酸塩、クエン酸ナトリウム、ポリリン酸塩、重曹等を単独又は2種以上混合使用することが好ましい。その他所望により糖類、安定剤、香料、着色料、保存料等を使用することが出来る。 Various salts can be used for the foamable oil-in-water emulsion of the present invention. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.
本発明の起泡性水中油型乳化物の製造法としては、油脂成分としてパーム系油脂及びラウリン系油脂のエステル交換油を必須原料とし、無脂乳固形分、澱粉分解物及び/又は加工澱粉並びに水を主要原料とするこれらの原料を混合後、予備乳化、殺菌又は滅菌処理し均質化処理することにより得ることができる。起泡性水中油型乳化物の保存性の点で滅菌処理することが好ましい。具体的には、各種原料を60〜70℃で20分間予備乳化した後(乳化装置はホモミキサー)、必要により0〜250Kg/cm2の条件下にて均質化(乳化装置は均質機)する。次いで超高温瞬間殺菌処理(UHT)した後、再度、0〜300Kg/cm2の条件化にて均質化し、冷却後、約24時間エージングする。 As the method for producing the foamable oil-in-water emulsion of the present invention, the oil-and-fat components include palm-based fats and transesterified oils of lauric-based fats and oils, essential oil-free solids, starch breakdown products and / or processed starches. In addition, after mixing these raw materials containing water as a main raw material, it can be obtained by preliminary emulsification, sterilization or sterilization and homogenization. It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the material is homogenized under the condition of 0 to 250 kg / cm 2 as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm 2 , and after cooling, it is aged for about 24 hours.
超高温瞬間(UHT)殺菌には、間接加熱方式と直接加熱方式の2種類があり、間接加熱処理する装置としてはAPVプレート式UHT処理装置(APV株式会社製)、CP−UHT滅菌装置(クリマティー・パッケージ株式会社製)、ストルク・チューブラー型滅菌装置(ストルク株式会社製)、コンサーム掻取式UHT滅菌装置(テトラパック・アルファラバル株式会社製)等が例示できるが、特にこれらにこだわるものではない。また、直接加熱式滅菌装置としては、超高温滅菌装置(岩井機械工業(株)製)、ユーペリゼーション滅菌装置(テトラパック・アルファラバル株式会社製)、VTIS滅菌装置(テトラパック・アルファラバル株式会社製)、ラギアーUHT滅菌装置(ラギアー株式会社製)、パラリゼーター(パッシュ・アンド・シルケーボーグ株式会社製)等のUHT滅菌装置が例示でき、これらの何れの装置を使用してもよい。 There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alfa Laval Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (manufactured by Iwai Machinery Co., Ltd.), operation sterilizers (manufactured by Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these devices may be used.
本発明の起泡性水中油型乳化物は、オーバーランが40〜150%が好ましく、より好ましくは60〜140%であり、更に好ましくは60〜120%である。オーバーランが高すぎる場合には食感が軽すぎたり、風味の乏しいものになる傾向がある。オーバーランが低すぎる場合には食感が重たくなりすぎ、良好な風味、口溶け感が得難くなる。 In the foamable oil-in-water emulsion of the present invention, the overrun is preferably 40 to 150%, more preferably 60 to 140%, still more preferably 60 to 120%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.
以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、%及び部は、いずれも重量基準を意味する。また、結果については以下の方法で評価した。 EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis. The results were evaluated by the following method.
A 水中油型乳化物の粘度、平均粒子径、固形分、ボテテスト(水中油型乳化物の安定性)を評価した。
方法は、
粘度:水中油型乳化物の粘度の測定は、B型粘度計(株式会社東京計器製)にて、2号ローター、60rpmの条件下で行った。
平均粒子径:平均粒子径は、粒子径体積基準で累積分布の50%に相当する粒子径であり、レーザー回折式粒度分布測定装置(SALD−2200、(株)島津製作所製)により測定した値である。
固形分:Microwave Moisture/Solid Analyzer(LAB WAVE 9000 CEM corporation製)、エンドポイント法
ボテテスト:水中油型乳化物を100ml容ビーカーに50g採り、20℃で2時間インキュベートし、その後10分間攪拌した時のボテの発生の有無を確認した。
A Viscosity, average particle diameter, solid content, and bottest (stability of oil-in-water emulsion) of the oil-in-water emulsion were evaluated.
The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
Average particle diameter: The average particle diameter is a particle diameter corresponding to 50% of the cumulative distribution on a particle diameter volume basis, and is a value measured by a laser diffraction particle size distribution analyzer (SALD-2200, manufactured by Shimadzu Corporation). It is.
Solid content: Microwave Moisture / Solid Analyzer (manufactured by LAB WAVE 9000 CEM corporation), endpoint method
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 10 minutes.
B 水中油型乳化物を起泡させた場合の評価方法
(1)ホイップタイム:水中油型乳化物1Kgにグラニュー糖80g加えてホバートミキサー(HOBART CORPORATION製 MODEL N−5)3速(300rpm)にてホイップし、最適起泡状態に達するまでの時間
(2)オーバーラン:[(一定容積の水中油型乳化物重量)−(一定容積の起泡後の起泡物重量)]÷(一定容積の起泡後の起泡物重量)×100
(3)保形性:造花した起泡物を15℃で24時間放置した場合の美しさ。優れている順に5点満点の5段階にて評価を付けた。
5点・・造花時と変わらない
4点・・やや沈むがほとんど造花時と変わらない
3点・・やや沈むが問題のないレベル
2点・・沈むが形は残っている
1点・・だれている
(4)離水:上記保形性評価と同時に離水状態を評価。優れている順に5点満点の5段階にて評価を付けた。
5点・・離水なし
4点・・ほとんど離水なし
3点・・底面1/4程度の離水
2点・・底面1/2程度の離水
1点・・底面全面に離水
(5)解凍後の保形:デコレーションケーキの外観の変化。優れている順に5点満点の5段階にて評価を付けた。
5点・・造花時と変わらない
4点・・やや沈むがほとんど造花時と変わらない
3点・・やや沈むが問題のないレベル
2点・・沈むが形は残っている
1点・・だれている
(6)解凍後の組織の荒れ。優れている順に5点満点の5段階にて評価を付けた。
5点・・造花時と変わらない
4点・・ほとんど組織の荒れなし
3点・・やや組織の荒れがあるが問題のないレベル
2点・・組織の荒れがある
1点・・組織の荒れが非常に多い
(7)解凍後のひび割れ。優れている順に5点満点の5段階にて評価を付けた。
5点・・造花時と変わらない
4点・・ほとんどひび割れなし
3点・・ややひび割れがあるが問題のないレベル
2点・・ひび割れがある
1点・・ひび割れが非常に多い
(8)解凍後の起泡物の食感・柔らかさ滑らかさ。5点満点の5段階にて評価を付けた。
5点・・柔らかく滑らか
4点・・柔らかい
3点・・普通
2点・・やや硬い
1点・・硬い
(9)解凍後の起泡物の乳風味。5点満点の5段階にて評価を付けた。
5点・・強い
4点・・やや強い
3点・・普通
2点・・やや弱い
1点・・弱い
B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: Add 1 kg of oil-in-water emulsion to 80 g of granulated sugar and add to Hobart mixer (MODEL N-5 manufactured by HOBART CORPORATION) 3rd speed (300 rpm) (2) Overrun: [(constant volume of oil-in-water emulsion weight) − (foamed weight after constant volume foaming)] / (constant volume) Of foam after foaming) × 100
(3) Shape retention: beauty when artificial foam is left at 15 ° C. for 24 hours. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ... not change from artificial flower 4 points ... somewhat sinking but almost the same as artificial flowering 3 points ... slightly sinking but no problem level 2 points ... the sinking shape remains 1 point ... Yes (4) Water separation: The water separation state is evaluated simultaneously with the above-described shape retention evaluation. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ··· No water separation 4 · · Almost no water separation · 3 · · · Water separation about 1/4 of the bottom 2 · · · Water separation about 1/2 of the bottom 1 · · · Water separation on the entire bottom surface (5) Retention after thawing Shape: Change in the appearance of the decoration cake. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ... not change from artificial flower 4 points ... somewhat sinking but almost the same as artificial flowering 3 points ... slightly sinking but no problem level 2 points ... the sinking shape remains 1 point ... Yes (6) Rough tissue after thawing. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ・ ・ Same as artificial flower 4 points ・ ・ Nearly rough structure 3 points ・ ・ Slightly rough structure but no problem level 2 ・ ・ There is rough structure 1 point ・ Rough structure Very many (7) Cracks after thawing. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ・ ・ Same as artificial flower 4 points ・ Nearly cracked 3 points ・ ・ Slightly cracked but no problem 2 points ・ ・ Has cracked 1 point ・ ・ Very many cracks (8) After thawing The texture and softness of the foam. Evaluation was made on a 5-point scale.
5 points-Soft and smooth 4 points-Soft 3 points-Normal 2 points-Somewhat hard 1 point-Hard (9) Milk flavor of foam after thawing. Evaluation was made on a 5-point scale.
5 points ··· Strong 4 ··· Somewhat strong 3 ··· Normal 2 ··· Somewhat weak 1 ··· Weak
(油脂中のトランス型不飽和脂肪酸測定法)
トランス型不飽和脂肪酸(トランス酸)含量は基準油脂分析法2.4.2.2.に示された方法により分析した。
(Method for measuring trans-type unsaturated fatty acids in fats and oils)
Trans unsaturated fatty acid (trans acid) content is based on the standard fat analysis method 2.4.2.2. Were analyzed by the method shown in.
実験例1(エステル交換油A−1の調製)
パーム油50部とパーム油を分別して得たパームステアリン10部とパーム核油を分別して得たパーム核オレイン40部を混合した油脂に金属触媒(ナトリウムメチラート)0.3部を加え、真空下80℃で60分ランダムエステル交換させた。得られた油脂を定法に従い精製を行いエステル交換油A−1とした。
Experimental Example 1 (Preparation of transesterified oil A-1)
A metal catalyst (sodium methylate) 0.3 part is added to oil and fat obtained by mixing 50 parts of palm oil and 10 parts of palm stearin obtained by separating palm oil and 40 parts of palm kernel olein obtained by separating palm kernel oil, and vacuum Random transesterification was carried out at 80 ° C. for 60 minutes. The obtained fats and oils were refine | purified according to the usual method, and it was set as transesterified oil A-1.
実験例2(エステル交換油A−2の調製)
パーム油30部とパーム油を分別して得たパームステアリン30部とパーム核油を分別して得たパーム核オレイン40部を混合した油脂に1,3位特異性リパーゼを使用する酵素エステル交換反応によりエステル交換油A−2を得た。
Experimental Example 2 (Preparation of transesterified oil A-2)
By an enzyme transesterification reaction using a 1,3-position specific lipase to oil obtained by mixing 30 parts of palm oil and 30 parts of palm stearin obtained by separating palm oil and 40 parts of palm kernel olein obtained by separating palm kernel oil Transesterified oil A-2 was obtained.
実施例1
(エステル交換油A−1)1部、パーム核油19部、硬化パーム核油(融点34℃)5部、パーム中融点部5部、レシチン0.15部を添加混合融解し油相とする。これとは別に水49.56部に脱脂粉乳10部、デキストリン(DE25)10部、ショ糖脂肪酸エステル(HLB7)0.2部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感と乳風味を有していた。配合と評価を表1、2に纏めた。
Example 1
(Transesterified oil A-1) 1 part, 19 parts of palm kernel oil, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of middle melting point of palm, 0.15 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 10 parts skim milk powder, 10 parts dextrin (DE25), 0.2 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 49.56 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 1 and 2.
実施例2
(エステル交換油A−1)1部、パーム核油19部、硬化パーム核油(融点34℃)5部、パーム中融点部5部、レシチン0.2部を添加混合融解し油相とする。これとは別に水58.01部に脱脂粉乳10部、加工澱粉1.5部、ショ糖脂肪酸エステル(HLB7)0.2部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップタイムはやや長いが、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感と乳風味を有していた。配合と評価を表1、2に纏めた。
Example 2
(Transesterified oil A-1) 1 part, 19 parts of palm kernel oil, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of palm melting point part, 0.2 part of lecithin are added, mixed and melted to obtain an oil phase. . Separately, 10 parts skim milk powder, 1.5 parts processed starch, 0.2 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 58.01 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods As a result, the emulsion stability was good and the whipping time was slightly long, but the foaming property was excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 1 and 2.
実施例3
(エステル交換油A−1)10部、硬化パーム核油(融点34℃)20部、パーム中融点部5部、レシチン0.25部を添加混合融解し油相とする。これとは別に水54.41部に脱脂粉乳5部、デキストリン(DE25)5部、ショ糖脂肪酸エステル(HLB7)0.25部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感を有していたが乳味感はやや弱かった。配合と評価を表1、2に纏めた。
Example 3
(Transesterified oil A-1) 10 parts, 20 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of middle melting point of palm, and 0.25 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk, 5 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 54.41 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture when eaten, but the milky taste was slightly weak. Formulation and evaluation are summarized in Tables 1 and 2.
実施例4
(エステル交換油A−1)7部、硬化パーム核油(融点34℃)10部、パーム中融点部11部、バターオイル7部、レシチン0.2部を添加混合融解し油相とする。これとは別に水54.46部に脱脂粉乳5部、デキストリン(DE25)5部、ショ糖脂肪酸エステル(HLB7)0.25部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良くホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れは良好でだがひび割れはやや弱かった。食した際には良好な食感と乳風味を有していた。配合と評価を表1、2に纏めた。
Example 4
(Transesterified oil A-1) 7 parts, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 11 parts of the middle melting point of palm, 7 parts of butter oil and 0.2 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk powder, 5 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 54.46 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods As a result, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention and rough texture, but the cracks were slightly weak. When eaten, it had a good texture and milk flavor. Formulation and evaluation are summarized in Tables 1 and 2.
実施例1〜実施例4の配合と一部評価を表1に纏めた。
実施例1〜実施例4の評価を表2に纏めた。
実施例5
(エステル交換油A−1)4部、パーム核油3部、硬化パーム核油(融点34℃)8部、パーム中融点部16部、バターオイル7部、レシチン0.2部を添加混合融解し油相とする。これとは別に水53.41部に脱脂粉乳5部、デキストリン(DE25)3部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感と乳風味を有していた。配合と評価を表3、4に纏めた。
Example 5
(Transesterified oil A-1) 4 parts, palm kernel oil 3 parts, hardened palm kernel oil (melting point 34 ° C.) 8 parts, palm middle melting point part 16 parts, butter oil 7 parts, lecithin 0.2 part mixed and melted The oil phase. Separately, 5 parts of skim milk powder, 3 parts of dextrin (DE25), 0.3 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate, 0.07 part of sodium hexametaphosphate are dissolved in 53.41 parts of water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 3 and 4.
実施例6
(エステル交換油A−1)2部、パーム核油10部、硬化パーム核油(融点34℃)10部、パーム中融点部18部、レシチン0.18部を添加混合融解し油相とする。これとは別に水46.43部に脱脂粉乳5部、デキストリン(DE25)8部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には食感がやや硬いが良好な乳風味を有していた。配合と評価を表3、4に纏めた。
Example 6
(Transesterified oil A-1) 2 parts, 10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 18 parts of middle melting point of palm, 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was slightly hard but had a good milk flavor. Formulation and evaluation are summarized in Tables 3 and 4.
実施例7
(エステル交換油A−1)10部、パーム核油10部、硬化パーム核油(融点34℃)10部、パーム中融点部10部、レシチン0.18部を添加混合融解し油相とする。これとは別に水46.43部に脱脂粉乳5部、デキストリン(DE25)8部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感と乳風味を有していた。配合と評価を表3、4に纏めた。
Example 7
(Transesterified oil A-1) 10 parts, 10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 10 parts of middle melting point of palm and 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 3 and 4.
実施例8
(エステル交換油A−1)15部、パーム核油10部、硬化パーム核油(融点34℃)5部、パーム中融点部10部、レシチン0.18部を添加混合融解し油相とする。これとは別に水46.43部に脱脂粉乳5部、デキストリン(DE25)8部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性は良好であったが、組織は少し荒れが見られた。ひび割れは良好で食した際には食感が柔らかく滑らかで良好な乳風味を有していた。配合と評価を表3、4に纏めた。
Example 8
(Transesterified oil A-1) 15 parts, 10 parts of palm kernel oil, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 10 parts of middle melting point of palm, 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, but the texture was slightly rough. The cracks were good, and when eaten, the texture was soft and smooth and had a good milk flavor. Formulation and evaluation are summarized in Tables 3 and 4.
実施例5〜実施例8の配合と一部評価を表3に纏めた。
実施例5〜実施例8の評価を表4に纏めた。
実施例9
(エステル交換油A−1)2部、パーム中融点部11部、バターオイル27部、レシチン0.14部を添加混合融解し油相とする。これとは別に水46.56部に脱脂粉乳5部、デキストリン(DE25)8部、ショ糖脂肪酸エステル(HLB7)0.21部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には食感が柔らかく滑らかで良好な乳風味を有していた。配合と評価を表5、6に纏めた。
Example 9
(Transesterified oil A-1) 2 parts, 11 parts of palm middle melting point, 27 parts of butter oil and 0.14 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, in 46.56 parts of water, 5 parts of skim milk powder, 8 parts of dextrin (DE25), 0.21 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate, 0.07 part of sodium hexametaphosphate are dissolved. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was soft and smooth and had a good milk flavor. Formulation and evaluation are summarized in Tables 5 and 6.
実施例10
(エステル交換油A−1)10部、パーム核油11部、硬化パーム核油(融点34℃)7部、バターオイル15部、レシチン0.15部を添加混合融解し油相とする。これとは別に水46.48部に脱脂粉乳5部、デキストリン(DE25)5部、ショ糖脂肪酸エステル(HLB7)0.28部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には食感が柔らかく滑らかで良好な乳風味を有していた。配合と評価を表5、6に纏めた。
Example 10
(Transesterified oil A-1) 10 parts, 11 parts of palm kernel oil, 7 parts of hardened palm kernel oil (melting point 34 ° C.), 15 parts of butter oil and 0.15 part of lecithin are mixed and melted to obtain an oil phase. Separately, 5 parts skim milk powder, 5 parts dextrin (DE25), 0.28 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.48 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was soft and smooth and had a good milk flavor. Formulation and evaluation are summarized in Tables 5 and 6.
実施例11
(エステル交換油A−1)2.3部、パーム核油7.7部、硬化パーム核油(融点34℃)10部、パーム中融点部10部、バターオイル15部、レシチン0.18部を添加混合融解し油相とする。これとは別に水48.43部に脱脂粉乳5部、加工澱粉1部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には食感がやや硬いが良好な乳風味を有していた。配合と評価を表5、6に纏めた。
Example 11
(Transesterified oil A-1) 2.3 parts, palm kernel oil 7.7 parts, hardened palm kernel oil (melting point 34 ° C.) 10 parts, palm middle melting point part 10 parts, butter oil 15 parts, lecithin 0.18 parts Add, mix and melt to make the oil phase. Separately, dissolve and disperse 5 parts skim milk powder, 1 part processed starch, 0.3 part sucrose fatty acid ester (HLB7), 0.02 part sodium bicarbonate, 0.07 part sodium hexametaphosphate in 48.43 parts water. To prepare an aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was slightly hard but had a good milk flavor. Formulation and evaluation are summarized in Tables 5 and 6.
実施例9〜実施例11の配合と一部評価を表5に纏めた。
実施例9〜実施例11の評価を表6に纏めた。
実施例12
(エステル交換油A−2)10部、硬化パーム核油(融点34℃)20部、パーム中融点部5部、レシチン0.25部を添加混合融解し油相とする。これとは別に水54.41部に脱脂粉乳5部、デキストリン(DE25)5部、ショ糖脂肪酸エステル(HLB7)0.25部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解して水相を調整する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感を有していたが乳味感はやや弱かった。配合と評価を表7、8
に纏めた。
Example 12
(Transesterified oil A-2) 10 parts, 20 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of melting part of palm, and 0.25 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk, 5 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 54.41 parts water. Adjust the water phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture when eaten, but the milky taste was slightly weak. Formulation and evaluation are shown in Tables 7 and 8.
I summarized it.
実施例13
(エステル交換油A−2)10部、パーム核油10部、硬化パーム核油(融点34℃)10部、パーム中融点部10部、レシチン0.18部を添加混合融解し油相とする。これとは別に水46.43部に脱脂粉乳5部、デキストリン(DE25)8部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には良好な食感と乳風味を有していた。配合と評価を表7、8に纏めた。
Example 13
(Transesterified oil A-2) 10 parts, 10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 10 parts of middle melting point of palm, 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. The formulation and evaluation are summarized in Tables 7 and 8.
実施例12及び実施例13の配合と一部評価を表7に纏めた。
実施例12及び実施例13の評価を表8に纏めた。
比較例1
(エステル交換油A−1)5部、硬化パーム核油(融点34℃)5部、パーム中融点部5部、レシチン0.3部を添加混合融解し油相とする。これとは別に水64.41部に脱脂粉乳10部、デキストリン(DE25)10部、ショ糖脂肪酸エステル(HLB7)0.2部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップしたところ、乳化安定性は良いが、ホイップしなかった。配合と評価を表9、10に纏めた。
Comparative Example 1
(Transesterified oil A-1) 5 parts, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of melting part of palm, and 0.3 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 10 parts of skim milk powder, 10 parts of dextrin (DE25), 0.2 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate, 0.07 part of sodium hexametaphosphate are dissolved in 64.41 parts of water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. When 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, the emulsion stability was good, but it was not whipped. The formulation and evaluation are summarized in Tables 9 and 10.
比較例2
(エステル交換油A−1)15部、硬化パーム核油(融点34℃)20部、パーム中融点部20部、レシチン0.2部を添加混合融解し油相とする。これとは別に水41.41部に脱脂粉乳3部、ショ糖脂肪酸エステル(HLB7)0.3部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れ、ひび割れは良好で食した際には食感が硬く乳味感もやや弱かった。配合と評価を表9、10に纏めた。
Comparative Example 2
(Transesterified oil A-1) 15 parts, 20 parts of hardened palm kernel oil (melting point 34 ° C.), 20 parts of medium melting point of palm, and 0.2 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 31.4 parts of skim milk powder, 0.3 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate and 0.07 part of sodium hexametaphosphate are dissolved and dispersed in 41.41 parts of water to prepare an aqueous phase. To do. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was hard and the milky taste was slightly weak. The formulation and evaluation are summarized in Tables 9 and 10.
比較例3
パーム核油10部、硬化パーム核油(融点34℃)10部、パーム中融点部11部、バターオイル7部、レシチン0.25部を添加混合融解し油相とする。これとは別に水53.41部に脱脂粉乳5部、デキストリン(DE25)3部、ショ糖脂肪酸エステル(HLB7)0.25部、重曹0.02部、ヘキサメタリン酸ナトリウム0.07部を溶解・分散して水相を調製する。上記油相と水相を70℃で30分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置(岩井機械工業(株)製)によって144℃において4秒間の直接加熱方式による滅菌処理を行った後、30Kg/cm2の均質化圧力で均質化して、直ちに5℃に冷却した。冷却後24時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物1Kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップクリームをスポンジケーキにデコレーションし−25℃の冷凍庫で10日保存後、15℃の定温室で解凍し1日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価したところ、乳化安定性が良く、ホイップした際の作業性、起泡性に優れており、保形性、離水耐性は良好であった。冷凍解凍後のケーキは保形性、組織の荒れは良好だが、ひび割れがあり食した際には食感が硬く乳味感もやや弱かった。配合と評価を表9、10に纏めた。
Comparative Example 3
10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point: 34 ° C.), 11 parts of palm middle melting point, 7 parts of butter oil and 0.25 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk powder, 3 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate and 0.07 parts sodium hexametaphosphate are dissolved in 53.41 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenization pressure of 30 kg / cm 2 and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention and rough texture, but when cracked, the texture was hard and the milky taste was slightly weak. The formulation and evaluation are summarized in Tables 9 and 10.
比較例1〜比較例3の配合と一部評価を表9に纏めた。
比較例1〜比較例3の評価を表10に纏めた。
本発明は、パン類や洋菓子類のデコレーションなどに使用する起泡性水中油型乳化物に関し、更にホイップ状態もしくはケーキ等にデコレーションした状態で凍結解凍しても凍結前と同様の外観、風味、食感を有する、冷凍耐性を有する起泡性水中油型乳化物に関するものである。 The present invention relates to a foamable oil-in-water emulsion to be used for decoration of breads and confectionery, and even if it is frozen and thawed in a whipped state or decorated in a cake, the same appearance, flavor, The present invention relates to a foamable oil-in-water emulsion having a texture and freezing resistance.
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