JP2011223932A - Fluidity-improving agent for fluid food with high sugar content - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fluidity-improving agent for fluid food with high sugar content enabling production of fluid food having high sugar content (such as chocolate syrup or condensed milk) whose fluidity is stabilized even after long storage or after storage under a low temperature condition or heat cycle condition.SOLUTION: The fluidity-improving agent for fluid food with a high sugar content contains a polyglycerol fatty acid ester, wherein the main constituent fatty acid of the polyglycerol fatty acid ester is preferably a 14C-22C fatty acid.

Description

  The present invention relates to a fluidity-improving agent for high sugar fluidity foods widely used as raw materials for processed foods, beverages, etc., and as toppings for cooking, desserts and the like at home. Further, the present invention relates to a high sugar fluidity food characterized in that the change in fluidity during storage is suppressed.

  Sugars such as sucrose and glucose are indispensable ingredients for producing a wide variety of foods, and are provided and used in various forms such as crystalline, liquid, and powder. Among them, saccharides prepared in a liquid state, so-called liquid sugars, are widely used because of their ease of handling, and high-concentration liquid sugars are also used as foods as syrups.

  However, when a food containing liquid sugar at a high concentration is stored for a long period of time or under low temperature conditions, the food becomes thicker with time due to precipitation of sugars and lacks fluidity. In this case, it is necessary to reduce the viscosity by taking time for removal from the container or by heating before use. Moreover, when using it for low temperature foods, such as ice cream, it cannot heat, but it remains in a container easily, and economical loss also becomes large.

  In order to solve these problems, a method for producing a stable high-concentration saccharide aqueous solution characterized by adding 0.01 to 0.5% by weight of sucrose fatty acid ester to saccharide aqueous solution (Patent Document 1), sucrose fatty acid A method of blending an ester and sodium carboxymethyl cellulose at a specific ratio (Patent Document 2) is known. However, when solid components such as cacao components and milk components are added to the liquid sugar, saccharide precipitation and fluidity deterioration can be suppressed only under specific conditions, and further improvements are required.

Japanese Patent Publication No. 45-6055 Japanese Patent Laid-Open No. 2-109940

  In addition, the high-sugar liquid food may not only increase in viscosity upon storage but also decrease in viscosity. This is thought to be due to an increase in free water due to the precipitation of saccharides, and hardly occurs at 20 ° C. or higher where the wettability of saccharides is increased. This is particularly noticeable when the temperature of the high-sugar liquid food is increased (heat shock). In this case, water is separated from the high-sugar liquid food, and the texture and appearance are significantly impaired.

  The present invention is intended to solve the above-described problems, and provides a fluidity improving agent for high sugar fluidity foods so that the change in viscosity during storage of the high sugar fluidity foods can be suppressed and used stably. An object of the present invention is to provide a high sugar fluidity food in which changes in fluidity over time are suppressed.

  As a result of intensive studies by the inventor, the present inventors have found that the fluidity of a high-sugar liquid food can be stably maintained by blending a polyglycerin fatty acid ester with the high-sugar liquid food.

  That is, this invention relates to the fluidity improving agent of the high sugar content liquid food characterized by consisting of polyglyceryl fatty acid ester. Furthermore, the present invention relates to a high sugar fluidity food containing the polyglycerin fatty acid ester, and particularly to a high sugar fluidity food containing one or more selected from cacao components and / or milk components.

  The fluidity improving agent for high sugar liquid foods according to the present invention affects the precipitation and dispersion state of sugars, cacao components, milk components, etc. present in high sugar liquid foods, and improves the fluidity of high sugar liquid foods. For example, it is possible to obtain a high-sugar liquid food that maintains fluidity even after distribution and storage of chocolate syrup, sweetened condensed milk, and the like.

  The present invention will be described below on the basis of the embodiment, but the scope of the present invention is not limited to this embodiment, and modifications and the like are added to the present invention without departing from the spirit of the present invention. Belongs.

  The high-sugar liquid food in the present invention means a fluid food containing saccharide as a main raw material. Specific examples include honey, syrup, fruit syrup, chocolate syrup, and sweetened condensed milk. The high sugar fluidity food may be produced according to a blending range and method known in the art, and the content of saccharide is not particularly limited as long as the desired effect of the present invention is obtained.

  The saccharide is not particularly limited as long as it is usually used for foods, and may be any saccharide known in the art. Examples of the saccharide include monosaccharides such as fructose and glucose, disaccharides such as sucrose, lactose and maltose, oligosaccharides such as maltooligosaccharide and galactooligosaccharide, and crystalline saccharides such as sugar alcohol. Saccharides may be used alone or in combination of two or more, and may include non-crystalline saccharides such as chickenpox, reduced starch syrup, and coupling sugar.

  The polyglycerol fatty acid ester in the present invention is an esterified product of a glycerol polymer having an average degree of polymerization of 2 or more and a fatty acid, and can be obtained by a conventionally known esterification reaction or the like. The constituent fatty acid of the polyglycerin fatty acid ester is not particularly limited as long as it is an edible fatty acid originating from animal and plant oils and fats. Preferably, a fatty acid having 14 to 22 carbon atoms is used as the main constituent fatty acid. Preferably it is a C14-C22 saturated fatty acid, More preferably, a C18-C22 saturated fatty acid is used. Here, the main constituent fatty acid is composed of the fatty acid in the majority of the fatty acid constituting the polyglycerin fatty acid ester, but within the range where the object and effect of the present invention are achieved, one or more other fatty acids are included. It means that it may be. Examples of the saturated fatty acid having 8 to 22 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. On the other hand, examples of unsaturated fatty acids having 8 to 22 carbon atoms include decenoic acid, oleic acid, linoleic acid, linolenic acid, eicosenoic acid, and erucic acid.

Although it does not specifically limit as polyglycerin which comprises polyglycerin fatty acid ester, An average degree of polymerization should just be 2-20, and it is more preferable in it being an average degree of polymerization being 4-20. Examples include diglycerin (average polymerization degree 2), triglycerin (average polymerization degree 3), tetraglycerin (average polymerization degree 4), hexaglycerin (average polymerization degree 6), decaglycerol (average polymerization degree 10), and the like. . Here, the average degree of polymerization (n) is a value calculated from the hydroxyl value by terminal analysis, and specifically, the average degree of polymerization (n) is calculated from the following formulas (Formula 1) and (Formula 2).
(Formula 1) Molecular weight = 74n + 18
(Formula 2) hydroxyl value = 56110 (n + 2) / molecular weight

The HLB of the polyglycerin fatty acid ester is preferably 12 or less, more preferably 8 or less, and even more preferably 6 or less. Here, HLB is a scale generally indicating the degree of hydrophilicity and lipophilicity (hydrophobicity) of an emulsifier, and the stronger the hydrophilicity, the larger the value. Various existing methods are used for obtaining the HLB. In the present invention, the Griffin empirical formula (Formula 3) is used.
(Formula 3) HLB = 20 (1-SV / NV)
SV: Saponification value of ester NV: Neutralization value of fatty acid

  The amount of the fluidity improver used in the present invention varies depending on the storage temperature and period, the moisture content of the high sugar liquid food, and the like, but cannot be determined unconditionally. A sufficient effect can be obtained by adding 0.0% by weight, preferably 0.05 to 1.0% by weight. If the amount is less than 0.01% by weight, the intended effect of the present invention cannot be expected. If the amount is more than 2.0% by weight, the high cost for the functional merit may not be allowed.

  Depending on the intended use, other high emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like may be used in combination with the high sugar liquidity food prepared by blending the fluidity improver of the present invention Good.

  In the present invention, the cocoa component refers to cocoa mass, cocoa butter, cocoa cake, and cocoa powder, and a chocolate dough, a quasi-chocolate dough, or the like may be used to give at least part of the cocoa component.

  Examples of milk components in the present invention include cow's milk, skim milk powder, whole milk powder, prepared milk powder, whey powder, buttermilk powder, cream powder, concentrated milk, fresh cream, sugar-free condensed milk, butter and skim milk. .

  In addition to the above components, auxiliary materials selected as appropriate may be used as long as the object of the present application is not impaired. For example, a thickening stabilizer, dietary fiber, starch, wheat flour, fats and oils, fruit juice, fragrance, pigment, acidulant, seasoning, pH adjuster, antioxidant and the like can be optionally added. You may add minerals, such as iron, magnesium, phosphorus, potassium, vitamins, etc. as needed.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the examples.

<Example 1>
23 parts by weight of water, 30 parts by weight of glucose fructose liquid sugar (water: 25%), 38.6 parts by weight of sucrose, 8 parts by weight of cocoa powder (oil: 24%), 0.2 parts by weight of salt, stable thickening 0.1 parts by weight of an agent (xanthan gum) and 0.1 parts by weight of a fluidity improver were added and stirred under heating to obtain a chocolate syrup. As the fluidity improver, polyglycerol stearate behenate (average polymerization degree of polyglycerol 10, HLB4) was used.

<Example 2>
Chocolate syrup was obtained in the same manner as in Example 1 except that polyglycerin stearic acid ester (polyglycerin average polymerization degree 6, HLB7) was used as the fluidity improver.

<Example 3>
A chocolate syrup was obtained in the same manner as in Example 1 except that polyglyceryl myristate ester (polyglycerin average polymerization degree 4, HLB3) was used as the fluidity improver.

<Example 4>
Chocolate syrup was obtained in the same manner as in Example 1 except that polyglycerin oleate (average polyglycerin degree of polymerization 10, HLB5) was used as the fluidity improver.

<Comparative Example 1>
A chocolate syrup was obtained in the same manner as in Example 1 except that glycerin stearate (HLB4) was used as the fluidity improver.

<Comparative example 2>
A chocolate syrup was obtained in the same manner as in Example 1 except that sucrose stearate (HLB5) was used as the fluidity improver.

<Comparative Example 3>
A chocolate syrup was obtained in the same manner as in Example 1 except that sucrose stearate (HLB15) was used as the fluidity improver.

<Comparative example 4>
A chocolate syrup was obtained in the same manner as in Example 1 without using a fluidity improver.

  The yield value and the plastic viscosity were determined by a rotational viscometer immediately after preparation of the chocolate syrup prepared in Examples 1 to 4 and Comparative Examples 1 to 4 and after storage for 2 months (5, 25 ° C.). The measurement was performed at a chocolate syrup product temperature of 10 ° C. Tables 1 and 2 show the thickening rate immediately after preparation together with the results.

  The chocolate syrup using the fluidity improvers of Examples 1 to 4 was one in which the yield value and the increase or decrease in the plastic viscosity were suppressed as compared with the comparative example. In the chocolate syrups of Comparative Examples 1 to 4, a significant increase in the yield value was observed depending on the storage temperature. When these chocolate syrups filled in a tube-shaped container were squeezed out, the chocolate syrup to which the fluidity improver of the present invention was added was prevented from dripping when stored at 5 ° C., and stored at 25 ° C. It flowed with a small external force and was easy to squeeze and use.

<Example 5>
44 parts by weight of sucrose and 0.1 part by weight of a fluidity improver were added to 300 parts by weight of raw material milk, sterilized (cooked), and then concentrated until Brix was 75%. The concentrated milk was cooled to 30 ° C. and seeded to obtain sweetened condensed milk. As the fluidity improver, polyglycerin stearate behenate (average polyglycerin degree of polymerization 10, HLB10) was used.

<Example 6>
Sweetened condensed milk was obtained in the same manner as in Example 5 except that polyglycerin stearic acid ester (polyglycerin average polymerization degree 6, HLB6) was used as the fluidity improver.

<Example 7>
Sweetened condensed milk was obtained in the same manner as in Example 5 except that polyglyceryl myristate ester (polyglycerin average polymerization degree 4, HLB5) was used as the fluidity improver.

<Comparative Example 5>
A sweetened condensed milk was obtained in the same manner as in Example 5 except that glycerin stearate (HLB4) was used as the fluidity improver.

<Comparative Example 6>
Sweetened condensed milk was obtained in the same manner as in Example 5 except that sucrose stearate (HLB11) was used as the fluidity improver.

<Comparative Example 7>
Sweetened condensed milk was obtained in the same manner as in Example 5 except that sucrose stearate (HLB15) was used as the fluidity improver.

<Comparative Example 8>
A sweetened condensed milk was obtained in the same manner as in Example 5 without using a fluidity improver.

  About the sweetened condensed milk prepared in Examples 5-8 and Comparative Examples 5-8, the fluidity | liquidity and homogeneity after storage for 6 months under room temperature conditions were evaluated. The results are shown in Table 3.

＜評価＞
○：流動性が十分に高く、乳脂肪などの浮きおよび糖類の沈殿がない
△：流動性が高いものの、乳脂肪などの浮きおよび／または糖類の沈殿がある
▲：流動性が低いものの、乳脂肪などの浮きおよび糖類の沈殿がない
×：流動性が低く、乳脂肪などの浮きおよび／または糖類の沈殿がある

<Evaluation>
○: Sufficiently high fluidity and no floatation of milk fat and precipitation of saccharides Δ: High fluidity, but floatation of milk fat and / or precipitation of sugars ▲: Low flowability but milk There is no float such as fat and precipitation of sugars ×: Low fluidity, there is float such as milk fat and / or precipitation of sugars

  The sweetened condensed milk using the fluidity improvers of Examples 5 to 7 did not increase in viscosity and had a smooth texture. On the other hand, in Comparative Examples 5 to 8, the viscosity was remarkably increased, or when it was contained in the mouth, it was not suitable as sweetened condensed milk.

Claims (4)

  A fluidity improving agent for high sugar fluidity foods, comprising a polyglycerin fatty acid ester.   The fluidity-improving agent for high sugar content liquid food according to claim 1, wherein the polyglycerin fatty acid ester comprises a saturated fatty acid having 14 to 22 carbon atoms as a main constituent fatty acid.   A high sugar fluidity food containing the fluidity improving agent according to any one of claims 1 to 2.   The high sugar fluidity food according to claim 3, comprising one or more selected from a cacao component and / or a milk component.