JP2017121208A - Foamable oil-in-water emulsified oil and fat composition - Google Patents
Foamable oil-in-water emulsified oil and fat composition Download PDFInfo
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本発明は、食感に優れた起泡性水中油型乳化油脂組成物に関するものである。 The present invention relates to a foamable oil-in-water emulsified oil and fat composition excellent in texture.
水中油型乳化油脂組成物にゼラチンを添加する出願としては、特許文献１や特許文献２が存在する。
特許文献１では、ゼラチンを０．１０〜０．４０重量％含有するデザート用の水中油型乳化油脂組成物について記載がある。効果としては、「製造時には低粘性でありながら喫食時には適度に増粘するという機能性」を有する旨記載があり、また「上限を超えるとゼラチンがゲル化してしまい、クリームの流動性が乏しくなり、下限未満では喫食時の適度な粘度が付与できないため好ましくない。」旨明記されている。
As an application for adding gelatin to an oil-in-water emulsified oil and fat composition, there are Patent Document 1 and Patent Document 2.
Patent Document 1 describes an oil-in-water emulsified oil / fat composition for dessert containing 0.10 to 0.40% by weight of gelatin. As an effect, there is a description that it has “functionality that it is low-viscosity at the time of manufacture but moderately thickens at the time of eating”, and “exceeding the upper limit causes gelatin to gel, and the fluidity of the cream becomes poor If it is less than the lower limit, it is not preferable because an appropriate viscosity at the time of eating cannot be imparted. "
特許文献２では、ゼラチンの添加量としては「本発明のゼラチンの添加量は１〜６％であり、１％未満では、冷蔵保管中に離水が起こり、保型性がなくなり流動化してしまう。」旨記載がある。 In Patent Document 2, the amount of gelatin added is “The amount of gelatin added according to the present invention is 1 to 6%, and if it is less than 1%, water separation occurs during refrigerated storage, resulting in loss of shape retention and fluidization. Is written.
本発明は、起泡した際に、従来にない瑞々しい食感を示す起泡性水中油型乳化油脂組成物を提供することを課題とする。 This invention makes it a subject to provide the foamable oil-in-water type emulsified oil-fat composition which shows the fresh texture which is not before when it foams.
本発明者は、改題の解決に向け鋭意検討を行った。そうしたところ、従来は物性等へ影響がないと考えられていた、極めて微量なゼラチンを、一定以上の水分を含む起泡性水中油型乳化油脂組成物に添加することで、起泡後の食感を瑞々しいものに変えることが出来ることを見出し、本発明を完成させた。 The present inventor has intensively studied to solve the amendment. Therefore, by adding a very small amount of gelatin, which was conventionally thought to have no effect on physical properties, to a foamable oil-in-water emulsified oil / fat composition containing a certain amount of moisture, The present invention has been completed by finding out that the feeling can be changed to fresh.
即ち本発明は、
（１）ゼラチンを0.005〜0.08重量％含有し、かつ水分を５８〜70重量％含有する、起泡性水中油型乳化油脂組成物、
（２）さらにグアガム及びキサンタンガム、又はジェランガム及びキサンタンガムを合計で０．０１〜０．１重量％含有する、（１）記載の起泡性水中油型乳化油脂組成物、
（３）ゼラチンを0.005〜0.08重量％及び、水分を５８〜70重量％配合し調製する、起泡性水中油型乳化油脂組成物の製造法、
（４）さらにグアガム及びキサンタンガム、又はジェランガム及びキサンタンガムを合計で０．０１〜０．１重量％配合する、（３）記載の起泡性水中油型乳化油脂組成物の製造法、
（５）水分を５８〜70重量％含有する起泡性水中油型乳化油脂組成物において、ゼラチンを0.005〜0.08重量％配合する、起泡した油脂組成物に瑞々しい食感を付与する方法、
に関するものである。
That is, the present invention
(1) A foamable oil-in-water emulsified oil / fat composition containing 0.005 to 0.08% by weight of gelatin and 58 to 70% by weight of water,
(2) The foamable oil-in-water emulsified oil / fat composition according to (1), further containing 0.01 to 0.1% by weight of guar gum and xanthan gum, or gellan gum and xanthan gum,
(3) A method for producing a foamable oil-in-water emulsified oil and fat composition prepared by blending 0.005 to 0.08% by weight of gelatin and 58 to 70% by weight of water,
(4) A method for producing a foamable oil-in-water emulsified oil / fat composition according to (3), further containing 0.01 to 0.1% by weight of guar gum and xanthan gum, or gellan gum and xanthan gum,
(5) A foaming oil-in-water emulsified oil / fat composition containing 58 to 70% by weight of water, wherein 0.005 to 0.08% by weight of gelatin is blended to impart a fresh texture to the foamed oil / fat composition ,
It is about.
本発明により、従来にない瑞々しい食感を示す起泡性水中油型乳化油脂組成物を提供することが出来る。 According to the present invention, it is possible to provide a foamable oil-in-water emulsified oil / fat composition that exhibits a fresh texture that has not existed before.
本発明で言うゼラチンとは、動物の皮膚や骨、腱などの結合組織の主成分であるコラーゲンに熱を加え、抽出したもので、食品用としては牛や豚の皮や骨、また魚の鱗などを利用して生産される場合が多い。
本発明では、ゼラチンをその由来によらず使用できるが、豚に由来するゼラチンを使用するのが、風味の点では好ましい。
本発明では、ゼラチンを起泡性水中油型乳化油脂組成物中に0.005〜0.08重量％含有する必要があり、この量は、より望ましくは０．００８〜０．０７重量％であり、さらに望ましくは０．０２〜０．０６重量％である。
適切な量のゼラチンを使用することで、瑞々しい食感を示す起泡性水中油型乳化油脂組成物を得ることが出来る。
Gelatin as used in the present invention is extracted by applying heat to collagen, which is the main component of connective tissues such as animal skin, bones, and tendons. In many cases, it is produced using such as.
In the present invention, gelatin can be used regardless of its origin, but it is preferable in terms of flavor to use gelatin derived from pigs.
In the present invention, gelatin needs to be contained in the foamable oil-in-water emulsified oil / fat composition in an amount of 0.005 to 0.08% by weight, and this amount is more desirably 0.008 to 0.07% by weight, and further desirably. Is 0.02 to 0.06% by weight.
By using an appropriate amount of gelatin, it is possible to obtain a foamable oil-in-water emulsified oil / fat composition exhibiting a fresh texture.
本発明に係る起泡性水中油型乳化油脂組成物では、水分を５８〜70重量％含有する必要があり、この量はより望ましくは５８〜６９重量％であり、さらに望ましくは５９〜６９重量％である。
適切な量の水分を含有することで、瑞々しい食感を示す起泡性水中油型乳化油脂組成物を得ることが出来る。
In the foamable oil-in-water emulsified oil / fat composition according to the present invention, it is necessary to contain 58 to 70% by weight of water, and this amount is more preferably 58 to 69% by weight, and further preferably 59 to 69% by weight. %.
By containing an appropriate amount of water, it is possible to obtain a foamable oil-in-water emulsified oil / fat composition exhibiting a fresh texture.
本発明においては、更にグアガム及びキサンタンガム、又はジェランガム及びキサンタンガムを配合することで、より瑞々しい食感を付与することができる。これらの量は、各組合せの合計で０．０１〜０．１重量％であることが望ましく、より望ましくは０．０３〜０．０９重量％である。
適切な量を配合することで、瑞々しい食感を示す起泡性水中油型乳化油脂組成物を得ることが出来る。
In the present invention, a more refreshing texture can be imparted by further blending guar gum and xanthan gum, or gellan gum and xanthan gum. These amounts are desirably 0.01 to 0.1% by weight in total of each combination, and more desirably 0.03 to 0.09% by weight.
By blending an appropriate amount, a foamable oil-in-water emulsified oil / fat composition showing a fresh texture can be obtained.
本発明においては、起泡性水中油型乳化油脂組成物で一般的に使用される油脂を使用することが出来る。即ち、液状油や、概ね融点３０〜３７℃の各種精製油や硬化油、エステル交換油、ラウリン系油脂、チョコレート用油脂、乳脂肪等である。
油脂の合計量は、２２〜４０重量％であることが望ましく、より望ましくは２３〜３７重量％であり、さらに望ましくは２５〜３５重量％である。適当な油脂を適当な量使用することにより、瑞々しい食感を示す起泡性水中油型乳化油脂組成物を得ることが出来る。
In this invention, the fats and oils generally used with a foamable oil-in-water type emulsified fat composition can be used. That is, liquid oil, various refined oils having a melting point of 30 to 37 ° C., hardened oil, transesterified oil, lauric oil, fat for chocolate, milk fat and the like.
The total amount of fats and oils is desirably 22 to 40% by weight, more desirably 23 to 37% by weight, and further desirably 25 to 35% by weight. By using an appropriate amount of an appropriate oil and fat, a foamable oil-in-water emulsified oil and fat composition having a fresh texture can be obtained.
本発明に係る起泡性水中油型乳化油脂組成物においては、本発明の効果を妨げない範囲で、起泡性水中油型乳化油脂組成物に一般的に使用される原材料を適宜使用することができる。たとえば、各種粉乳や風味原料、香料や着色料、乳化剤等である。 In the foamable oil-in-water emulsified oil / fat composition according to the present invention, raw materials generally used in the foamable oil-in-water emulsified oil / fat composition are appropriately used within a range not impeding the effects of the present invention. Can do. For example, various milk powders, flavor raw materials, flavors, coloring agents, emulsifiers and the like.
本発明に係る起泡性水中油型乳化油脂組成物は、一般的な調製法で調製することが出来る。以下に、その一例を記載する。
まず原材料のうち、水に溶けるものを混合して水相とし、同様に油に溶けるものを混合して油相とする。水相及び油相は、それぞれ５５〜７０℃に温調する。なお、ゼラチンは水に溶けるため、水相に添加する。
水相と油相の準備ができた段階で、水相を撹拌しつつ、油相を混合する。すべて混合し終えたら、１５〜３００分間、混合を継続する。ここで得られる混合物を、以下調合液と称する。
The foamable oil-in-water emulsified fat composition according to the present invention can be prepared by a general preparation method. An example is described below.
First, among the raw materials, those that are soluble in water are mixed to form an aqueous phase, and those that are similarly soluble in oil are mixed to form an oil phase. The water phase and the oil phase are each adjusted to a temperature of 55 to 70 ° C. Since gelatin is soluble in water, it is added to the aqueous phase.
When the aqueous phase and the oil phase are ready, the oil phase is mixed while stirring the aqueous phase. When mixing is complete, continue mixing for 15 to 300 minutes. The mixture obtained here is hereinafter referred to as a preparation liquid.
調合液は高圧ホモゲナイザーを通過後、１２０〜１５０℃で殺菌し、その後冷却した後、５℃にて一晩放置する。その後、適宜起泡試験に供することができる。 The preparation is passed through a high-pressure homogenizer, sterilized at 120 to 150 ° C., then cooled, and then left at 5 ° C. overnight. Then, it can use for a foaming test suitably.
本発明においては、起泡後の水中油型乳化油脂組成物が瑞々しい食感を示すことに特長がある。
ここで「瑞々しい」とは、水分がより多く含まれているような食感でありながら、水っぽい訳ではなく、こく味は維持しているような状態を言う。そのため、官能評価においては、水分に対するものとこく味に対するものをそれぞれ評価し、両者が一定以上の評価であるものを合格と判断した。具体的な評価法は、実施例に記載した。
以下に実施例を記載する。
The present invention is characterized in that the oil-in-water emulsified oil / fat composition after foaming exhibits a fresh texture.
Here, “fresh” means a state in which the mouth feels that it contains a lot of moisture, but it is not watery and maintains its rich taste. Therefore, in sensory evaluation, the thing with respect to a water | moisture content and the thing with respect to a rich taste were evaluated, respectively, and the thing whose both are evaluation more than fixed was judged to be a pass. Specific evaluation methods are described in the examples.
Examples are described below.
検討１ ゼラチン添加効果
表１の配合に従い、以下記載の「○水中油型乳化油脂組成物の調製法」によりサンプルの調製を行った。
得られたサンプルは、「○起泡された水中油型乳化油脂組成物の官能試験法」により評価を行った。結果を表２に示した。
Study 1 Gelatin addition effect In accordance with the formulation shown in Table 1, a sample was prepared according to “○ Preparation method of oil-in-water emulsified oil / fat composition” described below.
The obtained sample was evaluated by “○ Sensory test method for foamed oil-in-water emulsified oil / fat composition”. The results are shown in Table 2.
表１ 配合
・ゼラチンにはニッピ社製「ゼラチンBP」を使用した。
・加工澱粉にはイングレディオン社製「サームフロ」を使用した。
・キサンタンガムには三栄原エフエフアイ社製「サンエース」を使用した。
・グアーガムには太陽化学社製「ネオソフトG」を使用した。
・ジェランガムには三栄原エフエフアイ社製「ケルコゲル」を使用した。
・乳化剤にはグリセリン脂肪酸エステル及びレシチンを使用した。
Table 1 Formulation
・ Nippi "Gelatin BP" was used as gelatin.
-“Therm flow” manufactured by Ingledion Co. was used as the modified starch.
・ "SAN ACE" manufactured by Saneihara FFI was used for xanthan gum.
・ Geogam used “Neosoft G” manufactured by Taiyo Kagaku.
-“Kelcogel” manufactured by Saneihara FFI was used for gellan gum.
-Glycerin fatty acid ester and lecithin were used as emulsifiers.
○水中油型乳化油脂組成物の調製法
１．配合に従い、水に溶解する原料は水に溶解して水相とし、油に溶解する原料は油に溶解して油相とした。
２．水相と油相を混合、攪拌し、乳化物とした。
３．ホモゲナイザーで均質化した後、蒸気吹込み式殺菌装置で殺菌し、水中油型乳化油脂組成物とした。
-Preparation method of oil-in-water emulsified oil and fat composition According to the formulation, the raw material dissolved in water was dissolved in water to form an aqueous phase, and the raw material dissolved in oil was dissolved in oil to form an oil phase.
2. The aqueous phase and the oil phase were mixed and stirred to obtain an emulsion.
3. After homogenization with a homogenizer, the mixture was sterilized with a steam blowing sterilizer to obtain an oil-in-water emulsified oil / fat composition.
○起泡された水中油型乳化油脂組成物の官能試験法
１．「○水中油型乳化油脂組成物の調製法」で得られた各サンプル４０００ｇへ、グラニュー糖３２０ｇ添加し、２０Ｌ容ミキサーにて、ホイップした。
２．オーバーラン１１０までホイップした後、以下の官能評価に供した。
得られたホイップされた水中油型乳化油脂組成物について、パネラー５名により以下の基準に基づき官能評価をおこなった。評価は全てパネラーの合議にて行った。なお比較例１をコントロールとした。
１）水分に関する官能評価
３点 コントロールに比べ、水分が多く感じられるもの。
２点 コントロールに比べ、水分が同等と感じられるもの。
１点 コントロールに比べ、水分が少なく感じられるもの。
２）コク味に関する官能評価
３点 コントロールに比べ、こく味が強く感じられるもの。
２点 コントロールに比べ、こく味が同等と感じられるもの。
１点 コントロールに比べ、こく味が少なく感じられるもの。
１）水分に関する官能評価において３点でかつ、２）こく味に関する官能評価が２点以上であるものについて、合格と判断した。すなわち、水分が多く感じられつつも、単に水っぽい訳ではなく、こく味を併せて感じられるものについて、「瑞々しい」食感を示しているものとして、合格と判断した。
○ Sensory test method for foamed oil-in-water emulsified oil composition 1. 320 g of granulated sugar was added to 4000 g of each sample obtained in “Oil-in-water emulsified oil / fat composition” and whipped with a 20 L mixer.
2. After whipping to overrun 110, it was subjected to the following sensory evaluation.
About the obtained whipped oil-in-water type emulsified fat composition, sensory evaluation was performed by five panelists based on the following criteria. All evaluations were made by panelists. Comparative example 1 was used as a control.
1) Sensory evaluation for water 3 points A lot of water is felt compared to the control.
2 points Moisture equivalent to control.
1 point It feels less water than the control.
2) Sensory evaluation for kokumi (3 points) The taste is stronger than the control.
2 points Compared to the control, the body feels the same.
1 point It feels less rich compared to the control.
1) The sensory evaluation related to moisture was 3 points, and 2) the sensory evaluation related to kokumi was 2 points or more, it was judged as acceptable. That is, it was judged as acceptable if it showed a “fresh” texture for those that felt a lot of moisture but were not simply watery but also had a rich taste.
表２ 結果
考察
・ごく微量のゼラチンを添加することにより、起泡したクリームにおいて、水分を多くしても水っぽい食感とならず、また水分を減らした系においても、瑞々しさを維持した、こく味のあるクリームが得られることが明らかとなった。
Consideration ・ By adding a very small amount of gelatin, the foamed cream does not give a watery texture even if the amount of water is increased. It became clear that a certain cream was obtained.
Claims (5)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05236878A (en) * | 1992-02-27 | 1993-09-17 | Shikishima Seipan Kk | Filling and cake using the same |
| US6117473A (en) * | 1999-06-21 | 2000-09-12 | Kraft Foods, Inc. | Refrigerator-stable, non-dairy foam |
| JP2002335897A (en) * | 2001-02-28 | 2002-11-26 | Asahi Denka Kogyo Kk | Oil-in-water type emulsion composition and method for producing the same |
| JP2003102386A (en) * | 2001-09-28 | 2003-04-08 | Asahi Denka Kogyo Kk | Water-containing chocolate |
| JP2004357699A (en) * | 2003-05-13 | 2004-12-24 | Asahi Denka Kogyo Kk | Plastic oil-in-water emulsified composition and method for producing the same |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05236878A (en) * | 1992-02-27 | 1993-09-17 | Shikishima Seipan Kk | Filling and cake using the same |
| US6117473A (en) * | 1999-06-21 | 2000-09-12 | Kraft Foods, Inc. | Refrigerator-stable, non-dairy foam |
| JP2002335897A (en) * | 2001-02-28 | 2002-11-26 | Asahi Denka Kogyo Kk | Oil-in-water type emulsion composition and method for producing the same |
| JP2003102386A (en) * | 2001-09-28 | 2003-04-08 | Asahi Denka Kogyo Kk | Water-containing chocolate |
| JP2004357699A (en) * | 2003-05-13 | 2004-12-24 | Asahi Denka Kogyo Kk | Plastic oil-in-water emulsified composition and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| ニッピ 低エンドトキシン 局方精製ゼラチン（製造専用）, JPN6019049556, pages 1 - 3, ISSN: 0004176040 * |
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