JP2019106961A - Method for producing oil-in-water emulsified composition - Google Patents

Abstract

To provide a method capable of more easily producing an oil-in-water emulsified composition which is excellent in a heat shock resistance and a mechanical resistance in using it as a filling material for confectionery production or breadmaking as well as a good milky taste feeling, a fresh texture and melt feeling in a mouth and an appropriate shape retainability.SOLUTION: In a method for producing an oil-in-water emulsified composition comprising 50 to 85 wt.% of an aqueous phase and 15 to 50 wt.% of an oil phase containing a specific oil and fat and a specific lipophilic emulsifier, 3 to 10 wt.% of lactic acid fermented milk is added to the oil-in-water emulsified composition containing 2 to 20 wt.% of a nonfat milk solid to mix them, and then the mixture is adjusted to pH 5.8 to 6.5 by an organic acid and cooled.SELECTED DRAWING: None

Description

The present invention relates to a method for producing an oil-in-water emulsion composition that can be used as a filling cream for various breads, confections such as shoes and cakes, and a sand cream, and has a good milk taste, fresh texture, good mouth melting and moderate. The present invention relates to a method for producing an oil-in-water emulsion composition having excellent shape retention property and heat shock resistance capable of continuous production and mechanical resistance to a filling machine, a depositor, a packing machine and the like.

Various filling creams and sand creams are widely used to enhance the palatability of confectioneries such as breads, shoes and cakes. Typical examples are butter cream made by foaming margarine or shortening together with saccharides and various flavoring agents, whipped cream made by foaming an oil-in-water emulsion containing a relatively large amount of saccharides, moss, starch base Flower pastes of These filling creams and sand creams have merits and demerits, and butter creams have relatively long-term shelf life because they are fats and oils in the continuous phase, but on the other hand, they tend to have an oily texture, and heat resistance There is a problem that the use of relatively high melting point fats and oils in order to impart Although whipped cream has a light texture, it has a relatively high water content and tends to be slightly weak in shelf life, and if the water activity is lowered to improve shelf life, the sweetness becomes too strong and heat resistance is imparted. Because of this, the use of high melting point fats and oils also tends to reduce the melting of the mouth. In addition, although potato and flower pastes are highly palatable, there is a problem that the texture is rather heavy and too sweet. Based on the above, various oil-in-water emulsion compositions have been proposed for the purpose of novel filling materials having excellent heat resistance and texture.

Patent Document 1 uses good crystallinity of oil and fat, without using polysaccharides such as starch and gelling agent, and without forming a body by foaming power like whip cream, The present invention relates to a custard cream-like food having smooth tissue. This food is obtained by intentionally bottling (plasticizing) an oil-in-water emulsion containing 70% or more of SUS type triglyceride having poor emulsion stability in fat and oil, and it can be said that it is a novel filling material. It is poor in spreadability and resistance to squeeze and has poor versatility as a material for confectionery making.

Patent Document 2 relates to chocolate filling used by heating with a bakery dough, 3 to 28 parts by mass of chocolate, 10 to 70% by mass of fat and oil, 0.3 to 15% by mass of starch, and 10 to 60 saccharides other than starch It is obtained by mixing and stirring 72 to 97 parts by mass of an oil-in-water emulsion containing 5% by mass to 5% by mass of water. The chocolate filling of this method is particularly suitable for white chocolate filling and is characterized by heat resistance and good mouth melting after baking baked sweets, but its application is limited to baked sweets wrapping and topping The

Patent Document 3 heats and dissolves an oil-in-water emulsion comprising fat and oil, milk protein, starch, water and heat-irreversible thickening polysaccharide, and cools it to below the gelling point of the thickening polysaccharide. The present invention relates to a confectionery bread filling material obtained by continuously refining the gel after or simultaneously with cooling. The filling material has a filling property to dough, a baking resistance, and a smooth, well-mouthed mouth-feeling texture even when eaten as a "raw food" such as Western confectionery, but starch or gelling agent There is a problem that the weight of the unique texture derived from and the continuous refinement of the gel are somewhat complicated.

As mentioned above, although the manufacturing method of the oil-in-water type emulsion composition excellent in heat resistance and food texture is proposed, the use for the thing for which the manufacturing method is complicated and manufacturing condition setting is not easy and confectionery bread is limited. It was done. The present inventors can be used as a filling material for breads and confectioneries, have a fresh texture, melt in the mouth and have adequate formability, can be manufactured more easily, and, for example, an article up to 15 to 25 ° C. As a result of examination with the production method of oil-in-water type emulsion composition having heat shock resistance as a property with little change in hardness from the beginning when re-refrigerated after temperature rise and reuse, it contains as a result the specific component oil Lactic acid fermented milk is added to and mixed with the oil-in-water type emulsified composition to be mixed, and the pH is adjusted to pH 5.8 to 6.5 with an organic acid to have a good milk taste, fresh texture and mouth melting and moderate It discovered that the oil-in-water type emulsion composition excellent in heat shock tolerance at the time of using it as a filling material to confectionery baking in addition to the shape retention property was obtained, and it applied previously as Japanese Patent Application No. 2017-45595. Subsequently, while examining a novel oil-in-water emulsion composition based on the above-mentioned method, the oil-in-water emulsion composition according to Japanese Patent Application No. 2017-45595, when the temperature of the material rises to 15-25.degree. , Found that when it is filled, topped, sanded, and packed in breads and confectioneries with a packing machine etc., it has the property of becoming hard and there is a slight problem with mechanical resistance, and there is room for further improvement I found it.

Patent No. 3401251 JP, 2013-202040, A Japanese Patent Application Laid-Open No. 2002-10182

From the above, the present inventors are used for filling machines, depot jitterers, bagging machines, etc. that have a good feeling of milk taste, fresh texture, good mouth melting and appropriate shape retention, and are capable of continuous production. The novel oil-in-water emulsion composition having heat shock resistance and mechanical resistance at the same time is a new problem. The object of the present invention is to provide an oil-in-water type emulsified composition containing fats and oils, milk protein, emulsifier and water, which can be used as a filling material for breads and confectionery, and has good milk texture and fresh mouthfeel and good mouth melting And a method capable of more easily producing an oil-in-water emulsion composition having suitable shape retention and excellent heat shock resistance and mechanical resistance when used as a filling material for confectionery bread. It is.

The present inventors diligently studied to achieve the above-mentioned problems, and add lactic acid fermented milk to an oil-in-water type emulsified composition containing a specific constituent oil and fat and a specific lipophilic emulsifier, and mix it with an organic acid. By adjusting the pH to pH 5.8 to 6.5, it has a good feeling of milkiness, combined with a fresh texture, mouth melting and appropriate shape retention, and it is heat shock resistant when used as a filling material in confectionery baking. And, it has been found that an oil-in-water emulsion composition having excellent machine resistance can be obtained, and the present invention has been completed.

That is, the present invention
(1) 50 to 85% by weight of the water phase, the proportion of vegetable oil in the oil phase is 30 to 70 parts by weight of oil A 30 to 70 parts by weight oil B 30 to 70 parts by weight fat as a lipophilic emulsifier From 15 to 50% by weight of an oil phase containing one or more of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and propylene glycol fatty acid ester which are saturated fatty acids having 16 to 22 carbon atoms 3 to 10% by weight of lactic acid-fermented milk is added to the oil-in-water type emulsified composition containing 2 to 20% by weight of non-fat milk solids, and mixed with an organic acid. pH adjustment to pH 5.8-6.5, and it cools, The manufacturing method of the oil-in-water type emulsion composition characterized by the above-mentioned.
Fat A: rising melting point 30 to 33 ° C, 20 ° CSFC 50 to 100%, 35 ° CSF 3% or less Fat B: rising melting point 31 to 36 ° C, 20 ° CSF 20 to 50%, 35 ° CSF 3 % Or less (2) A method for producing an oil-in-water emulsion composition according to (1), wherein the main constituent fatty acid residue of the lipophilic emulsifier is a saturated fatty acid having 22 carbon atoms.
(3) The method for producing an oil-in-water emulsion composition according to (1) or (2), wherein the lipophilic emulsifier content of the oil-in-water emulsion composition is 0.01 to 0.2% by weight.
(4) Lactic acid fermented milk performs Lactic acid fermentation of an oil-in-water emulsion containing 3 to 50% by weight of fat and oil and 1 to 15% by weight of milk protein, and the pH after sterilization and cooling is 5.4 to 6.3. The manufacturing method of the oil-in-water type emulsion composition as described in any one of (1)-(3).
(5) The manufacturing method of the oil-in-water emulsion composition as described in (4) whose milk fat content in an oil phase is 5 to 25 weight% with respect to an oil-in-water emulsion composition.
It is.

According to the present invention, it is a simple method, has a good feeling of milk taste, is excellent in fresh texture, mouth melting and moderate shape retention, and also has heat shock resistance and mechanical resistance when used as a filling material in confectionery bread. It has become possible to produce an oil-in-water emulsion composition.

The oil-in-water emulsion composition of the present invention comprises 50 to 85% by weight of an aqueous phase, 30 to 70 parts by weight of a fat A30 in the oil phase, and 30 to 70 parts by weight a fat B. Containing one or two or more kinds of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and propylene glycol fatty acid ester whose main constituent fatty acid residue is a saturated fatty acid having 16 to 22 carbon atoms as an emulsifier An oil-in-water emulsion composition comprising 15 to 50% by weight of an oil phase, wherein 3 to 10% by weight of lactic acid fermented milk is contained with respect to the oil-in-water emulsion composition containing 2 to 20% by weight non-fat milk solids. After addition and mixing, the pH is adjusted to pH 5.8 to 6.5 with an organic acid and the mixture is cooled.

The water phase in the present invention is one containing water, non-fat milk solids, and, if necessary, sugars, eggs, and water-soluble additives. As non-fat milk solids, raw milk, milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sugar-sweetened milk, skimmed milk powder, whole milk powder, whey protein, lactose, butter milk powder, caseins, or total Milk protein etc. can be used. The non-fat milk solid content imparts a milk taste to the oil-in-water emulsion composition and contributes to the stabilization of the emulsion, and is preferably 2 to 20% by weight, preferably 3 with respect to the total volume of the oil-in-water emulsion composition. Use ~ 10% by weight. Examples of sugars include glucose, disaccharides such as sucrose and maltose, sugar alcohols such as sorbitol, oligosaccharides, etc. These can be used alone or in combination of two or more. As eggs, whole eggs, egg yolks, egg powders and the like can be used appropriately for adjusting the flavor. As the water-soluble additive, a water-soluble emulsifier, a water-soluble flavor, and a water-soluble antibacterial agent can be appropriately added according to the purpose.

The oil phase in the present invention contains a fat and oil and a lipophilic emulsifier. Vegetable fats and oils in the oil phase used in the present invention are 30 to 70 parts by weight of fats and oils A having a rising melting point of 30 to 33 ° C, 20 to 20% CSF and 35 to 3% CSF, and rising 31 to 36 It is a mixed oil of 30 to 70 parts by weight of a fat or oil B having a temperature of 20 to 50% and a CSFC of 3 to 20%. As fats and oils A and B, for example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, salu fat Vegetable fats and oils such as cocoa butter, coconut oil and palm kernel oil can be exemplified, and processed fats and oils obtained by applying the above-mentioned fats and oils alone or in combination or their curing, fractionation, transesterification etc. can be exemplified. By mixing and using fats and oils A and B different in rising melting point and SFC as vegetable fats and oils, heat at the time of using it as a filling material to confectionery bread, in combination with heat-resistant shape retention property, fresh texture and good mouth melting An oil-in-water emulsion having shock resistance can be obtained. Heat shock resistance means that, after using filling material of refrigerated temperature at room temperature as a confectionery bread, the remaining filling material whose temperature has risen to, for example, 15 to 25 ° C is reused by re-refrigerating In the above, it means that the hardness after re-refrigeration has the property that it does not become extremely hard as compared with the hardness of the filling material at the initial refrigeration temperature. That is, it means that the re-refrigerated goods after rising the material temperature have appropriate spreadability and squeezing aptitude similar to the initial filling material.

When the proportion of the fat A exceeds 70 parts by weight and the proportion of the fat B becomes less than 30 parts by weight, the heat shock resistance decreases, and the composition tends to become too hard after re-refrigerating. On the other hand, when the proportion of the fat A is less than 30 parts by weight and the proportion of the fat B exceeds 70 parts by weight, the fresh texture and the melt in the mouth tend to be reduced, which is not preferable. Examples of fats and oils A include middle melting point of palm fractionation, high melting point of palm kernel oil fractionation, hardened coconut oil and mixed oil of two or more of them, etc., relatively hard at 5 to 20 ° C., rapid around 30 ° C. The fats and oils of the property to melt | dissolve into can be utilized suitably. As fats and oils B, liquid oil and palm olein, hardened oil of rising melting point 31-36 ° C which uses palm kernel oil as raw materials, transesterification of rising melting point 31-36 ° C which uses palm olein and palm oil and lauric fats and oils as raw materials Oil and mixed oil of two or more of these, etc. can be exemplified, and it is necessary to be a fat having a proper plasticity at 5 to 20 ° C and having 3% or less, preferably 1 to 3% as SFC even at 35 ° C is there.

The lipophilic emulsifier used in the oil-in-water emulsion composition of the present invention refers to glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester whose main constituent fatty acid residue is a saturated fatty acid having 16 to 22 carbon atoms. And one or more of propylene glycol fatty acid esters. In particular, it is preferable that the main constituent fatty acid residue of the lipophilic emulsifier used in the present invention has 22 carbon atoms, and milk flavor development tends to be better. These lipophilic emulsifiers are preferably used in an amount of 0.01 to 0.2% by weight with respect to the oil-in-water emulsion, more preferably 0.01 to 0.1% by weight, most preferably 0. 0.1 to 0.05% by weight. If the lipophilic emulsifier content is less than 0.01% by weight, the heat shock resistance and the mechanical resistance tend to decrease after the temperature rise. On the other hand, if it exceeds 0.2% by weight, the milk taste, fresh texture and mouth melting tend to be reduced. The main constituent fatty acid residue means that the content of the saturated fatty acid having 16 to 22 carbon atoms in all the constituent fatty acids is 50% by weight or more, more preferably 60% by weight or more, and most preferably 70% by weight or more Means Moreover, it is preferable that HLB of the said lipophilic emulsifier is 5 or less. As an oil-soluble additive other than a lipophilic emulsifier, an oil-soluble flavor agent, an oil-soluble fat and oil crystal modifier, and the like can be appropriately added according to the purpose.

The oil-in-water emulsion composition of the present invention contains 5 to 25% by weight of milk fat in the oil phase with respect to the oil-in-water emulsion composition by using fresh cream, butter, and milk fat as a part of the raw material. You can also By using fresh cream, butter, and milk fat as a part of the raw material, it is possible to obtain an oil-in-water emulsion composition which has a fresh texture, good mouth melting and a remarkably excellent milk flavor. If the milk fat content is less than 5% by weight, the milk flavor tends to be slightly weak. On the other hand, if it exceeds 25% by weight, the milk taste is good but the fresh texture tends to be reduced.

In the present invention, 3 to 10% by weight of lactic acid-fermented milk is added to and mixed with the oil-in-water emulsion composition. The lactic acid-fermented milk of the present invention can be obtained by lactic acid fermentation of an oil-in-water emulsion containing 3 to 50% by weight of fat and oil and 1 to 15% by weight of milk protein. In general, the oil-in-water emulsion is subjected to lactic acid fermentation through pre-emulsification, homogenization, sterilization, and cooling steps. As the type of lactic acid bacteria to be subjected to lactic acid fermentation, typically, there can be exemplified a single bacterium of Lactobacillus genus or a mixed bacterium of Streptococcus genus classified into Lactobacillus genus and high temperature bacteria, but any other lactic acid bacteria may be used. Good. The fermentation of the lactic acid fermented product can be heat-sterilized so that the pH after sterilization and cooling becomes 5.4 to 6.3, the fermentation can be stopped, and lactic acid fermented milk can be obtained. A natural milk taste can be imparted to the oil-in-water emulsion composition by adding and mixing 3 to 10% by weight of such lactic acid fermented milk to the oil-in-water emulsion. If the amount of addition of lactic acid fermented milk is less than 3% by weight, expression of milk taste is insufficient. Conversely, if it exceeds 10% by weight, milk taste is good, but sour taste tends to be too strong.

The fat and oil content of lactic acid fermented milk in the present invention is preferably 3 to 50% by weight, more preferably 5 to 40% by weight, and most preferably 10 to 30% by weight. If the amount of fat and oil is too small, a moderate emulsified state can not be obtained, and protein denaturation by sterilization occurs after protein aggregation by fermentation, and it becomes difficult to obtain sufficient milk flavor and body taste. When the amount is too large, the emulsification can not be maintained, the viscosity becomes high, and lactic acid fermentation becomes difficult. Raw materials for fats and oils: rapeseed oil, 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, palm oil, shea oil, monkey oil, cocoa oil, Examples include vegetable oils such as coconut oil and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, pork fat, fish oil and soy sauce, and the above-mentioned fats and oils alone or mixed oils or their curing, fractionation, transesterification etc. It may be any fat and oil such as processed fat and oil. In order to stabilize the emulsified state of the oil-in-water emulsion, a fat having a melting point of preferably 15 to 38 ° C., more preferably 25 to 37 ° C. may be used.

The milk protein of lactic acid fermented milk in the present invention means natural fresh cream or butter, milk, cream cheese, processed milk, skimmed milk powder, whole milk powder milk, buttermilk powder, acid casein, rennet casein, sodium casein etc. Milk protein derived from caseins or whey protein etc., and the milk protein content is 1 to 15% by weight, preferably 3 to 10% by weight, in the lactic acid fermented product, preferably 1% by weight of milk protein It is further preferable to add more milk ingredients containing% or more, for example, natural fresh cream, butter, milk, whole fat concentrated milk, whole milk powder, butter milk powder, in view of imparting milkiness and body taste. If the amount of protein derived from milk is low, sufficient milkiness and body taste can not be obtained, and if it is too high, the viscosity of the oil-in-water emulsion is high and preparation is difficult, or lactic acid fermentation is possible even if preparation is possible. It becomes difficult.

Furthermore, in the oil-in-water type emulsion composition of the present invention, a starch and a stabilizer can be added in the range which does not impair fresh texture and good mouth dissolution for the purpose of water separation and suppression of shimmering with time. Examples of starch include starches obtained from corn, rice, potato, tapioca, wheat, sweet potato and the like, and modified starches such as phosphorylated starch and pregelatinized starch thereof. Examples of the stabilizer include gums such as xanthan gum, locust bean gum, guar gum, gum arabic, farcelan, CMC, gums of microcrystalline celluloses, pectin, agar, carrageenan, gelatin, water-soluble hemicellulose, etc. It can be used alone or in combination of two or more. The amount of starch and stabilizer added is generally 0.01 to 2% by weight. For example, addition of 0.2 to 1% by weight in the case of locust bean gum and 0.2 to 1% by weight in the case of gelatin suppresses water separation and shimmering with the passage of time without losing the fresh texture and good mouth dissolution. Can.

In the present invention, it is necessary to adjust the pH of the oil-in-water emulsion composition to 5.8 to 6.5, and the use of this pH also improves the shelf life, and thus benzoic acids that have been conventionally used are used. In addition to preservatives such as acid, sorbic acid, protamine, or polylysine, it is possible to add to the filling cream or sand cream of breads and confectioneries by adding amino acids and egg white lysozyme, which are safer food shelf life improvers. An oil-in-water emulsion composition having the required shelf life, for example, 20 ° C., 4 days can be obtained. 0.2 to 1% by weight, preferably 0.3 to 0.8% by weight of glycine and 0.001 to 0.1% by weight of egg white lysozyme, preferably 0.003 to 0.008% by weight as antibacterial agents By this, it is possible to impart a suitable shelf life.

The oil-in-water emulsion composition of the present invention can be prepared, for example, by the following procedure.
1) The oil phase containing heat-melted fat and oil and oil-soluble components and the aqueous phase containing non-fat milk solids, sugars and other water-soluble components are stirred and mixed to preemulsify.
2) Add the lactic acid fermented milk to the above pre-emulsion, mix it, and then add the organic acid aqueous solution to adjust the pH of the oil-in-water emulsion to 5.8 to 6.5.
3) After homogenization, heat and sterilize at about 92 ° C for 3 minutes.
4) After rehomogenization, cool with stirring to a temperature (40 to 50 ° C.) higher by about 10 ° C. than the rising melting point of the fat or oil.
5) Fill in a plastic film tube etc., seal, store in a 5 ° C. refrigerator for 2 to 3 days, and cool.

In the present invention, lactic acid fermented milk is added to the oil-in-water emulsion composition and mixed, and then the pH is adjusted to 5.8 to 6.5 by addition of an organic acid. As the organic acid used for pH adjustment, one or more selected from acetic acid, lactic acid, citric acid, malic acid, tartaric acid, fumaric acid, adipic acid and gluconic acid can be used. The concentration of the organic acid is not particularly limited, but the use of a 20 to 70% by weight aqueous solution is preferred.

The pH after pH adjustment needs to be 5.8 to 6.5, more preferably 6.0 to 6.4, and most preferably 6.2 to 6.4. When the pH is higher than 6.5, there is a tendency that sufficient demulsification is not obtained and sufficient shape retention can not be obtained, and the shelf life tends to be deteriorated. When the pH is lower than 5.8, the demulsification tends to proceed too much to be hard, and the spreadability tends to be low, and the acidity tends to be felt easily. In the present invention, by adjusting the pH to 5.8 to 6.5, pasteurized oil-in-water emulsion composition is pasteurized and appropriately demulsified after cooling, resulting in a fresh texture and good mouth melting. You can get

Heat sterilization is then carried out at 60-95 ° C., more preferably at 85-95 ° C. After heat sterilization, the stabilizer is added as needed.

After sterilization, cooling is performed as the final step. Cooling is carried out with stirring to a temperature (40 to 50 ° C.) higher by about 10 ° C. than the rising melting point of the fat. Fill a plastic film tube etc., seal, store in a 5 ° C. refrigerator for 2 to 3 days, and cool.
In addition, it is preferable to rehomogenize before or after sterilization in order to make the paste property of smoother tissue. Re-homogenization after sterilization may be either before or after cooling. The rehomogenization pressure is approximately 0 to 200 Kg / cm 2, preferably 10 to 100 Kg / cm 2.

The oil-in-water emulsion composition obtained in the above-mentioned steps exhibits a soft spreadable semi-liquid to paste property, and has a fresh texture and good mouth melting. In addition, its hardness is 5 to 300 g / 7.065 cm 2, preferably 5 to 200 g / 7.065 cm 2 as a rheometer measurement value (however, measurement conditions: material temperature 5 ° C., diameter 3 cm plunger, table speed 5 cm / min, immobility It is in the range of Kogyo Co., Ltd., is easy to fit with other confectionery materials, has a squeezing ability as a filling material, and has a spreadability as a spread material. Further, for example, the hardness in the case of re-refrigerating after the temperature rise to 15 ° C. is within 3 times, preferably within 2 times, the hardness after the production, and the rheometer measurement value is 5 to 300 g / 7. 065 cm 2, preferably 5 to 200 g / 7.065 cm 2 (however, measurement conditions: product temperature 5 ° C., diameter 3 cm plunger, table speed 5 cm / min, manufactured by Imudo Kogyo Co., Ltd.), heat shock resistant It has excellent product temperature rise and squeezability and spreadability even after re-refrigerating. Furthermore, the oil-in-water emulsion composition of the present invention has mechanical resistance such as a filling machine capable of continuous production, depositor, packing machine and the like in addition to heat shock resistance, and has a heat shock of 15 to 25 ° C. It maintains a flexible spreadable semi-fluid to paste state even when physical agitation and pressure are applied later. The hardness after physical agitation and pressure is within 10 times, preferably 4 times, the hardness after production, and the rheometer value is 5 to 300 g / 7.065 cm 2, preferably 5 It is in the range of ̃200 g / 7.065 cm 2.

The oil-in-water emulsion composition of the present invention has a fresh texture and good mouth melting, and is excellent in heat shock resistance and mechanical resistance, so it is widely used as a novel filling cream for bread and confectionery and sand cream. can do.

Hereinafter, the present invention will be described in more detail by way of examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples,% and parts all mean weight basis.

Experimental Example 1
Mix 25 parts of commercial fresh cream and 75 parts of commercial milk, heat while stirring with a homomixer, pre-emulsify at 70 ° C for 30 minutes, then homogenize with a homogenizer under a pressure of 100 Kg / cm2, then quench to 20 ° C. The cream mix was prepared. The composition of this cream mix was 14.2% oil, 3.0% protein, and 77.9% water. One part of lactic acid bacteria bulk starter (a mixture of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and the mixture is subjected to fermentation at 20 ° C. every 30 minutes from 4 hours after the start of fermentation. PH was measured, and when the pH reached 5.75, the reaction was quenched to 5 ° C. to stop the fermentation. Immediately after this fermented product was heat sterilized at 80 ° C. for 30 minutes, it was rapidly cooled to 5 ° C. to obtain “fermented milk 1”. The pH of this "fermented milk 1" after sterilization and cooling was 5.81.

Experimental Example 2
A mixture of 15 parts of rapeseed hydrogenated oil (melting point: 10 ° C.) and 75 parts of water each heated to 30 ° C. was stirred with a homomixer and 10 parts of skimmed milk powder was added and sufficiently dispersed and dissolved. Then, the mixture was stirred and heated, pre-emulsified at 70 ° C. for 30 minutes, then homogenized with a homogenizer under a pressure of 100 Kg / cm 2, and then quenched to 20 ° C. to prepare a cream mix. The composition of this cream mix was 15.1% oil, 3.4% protein, and 75.4% water. One part of lactic acid bacteria bulk starter (a mixture of Streptococcus cremoris and Streptococcus lactis) is added to 100 parts of the cream mix thus obtained, and the mixture is subjected to fermentation at 20 ° C. every 30 minutes from 4 hours after the start of fermentation. PH was measured, and when the pH reached 5.70, the reaction was quenched to 5 ° C. to stop the fermentation. Immediately after this fermented product was heat sterilized at 80 ° C. for 30 minutes, it was rapidly cooled to 5 ° C. to obtain “fermented milk 2”. The pH of this “fermented milk 2” after sterilization and cooling was 5.75.

The following were used as vegetable fats and oils in each case.
Fats and oils A1: Palm middle melting point (rising melting point 32 ° C, SFC 20 ° C: 91.6%, SFC 35 ° C: 0%)
Fats and oils A2: refined hardened coconut oil (rising melting point 31.1 ° C, SFC 20 ° C: 60.2%, SFC 35 ° C: 3.0%)
Fats and oils B1: Mixed hardened oil of rapeseed oil and palm olein (ascending melting point 31.6 ° C, SFC 20 ° C: 24.0%, SFC 35 ° C: 1.3%)
Fats and oils B2: Refined transesterified oil of mixed oil of 50 parts of palm oil and 50 parts of low melting point part of palm kernel oil (rise melting point 32 ° C, SFC 20 ° C: 25.2%, SFC 35 ° C: 0.7%)
Fats and oils B3: Refined hardened palm kernel oil (rising melting point 34.2 ° C, SFC 20 ° C: 69.5%, SFC 35 ° C: 2.4%)

Example 1
The oil phase and the aqueous phase were prepared and pre-emulsified at a total weight of 40 kg prepared in the pre-emulsification tank. The oil phase melts 8.8 parts of fat A1 and 12.1 parts of fat B2 by heating at 60 ° C for 30 minutes or longer, respectively, and a lipophilic emulsifier (trade name Poem B-100, HLB 4.2, RIKEN vitamins) Dissolve 0.03 parts (manufactured by Kabushiki Kaisha), and use it as an oil phase. 32.9 parts of water, 2.8 parts of skimmed milk powder, 1.2 parts of whole milk powder, 1 part of butter milk powder, fresh cream (oil content 47%) Add 29 parts of sugar, 6.2 parts of sugar, 1 part of glycine (manufactured by Showa Denko), and 0.005 parts of egg white lysozyme (manufactured by Kewpie) to form an aqueous phase, and mix them. After pre-emulsifying for 5 minutes, 5 parts by weight of fermented milk 2 prepared in Experimental Example 1 was added and mixed, and then the pH was adjusted to 6.24 with 50% lactic acid. Thereafter, it was homogenized at a homogenization pressure of 5,000 kPa, and was heated and sterilized until it reached 92 ° C. while stirring. After sterilization, rehomogenization is performed with a homogenizer under 10,000 kPa pressure, cooled to 42 ° C with conserm, filled in plastic film tube, sealed, cooled for 3 days in 5 ° C refrigerator, oil-in-water emulsification The composition was obtained. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after being handed 30 times was within the allowable range, and the mechanical resistance was also excellent.

Example 2
An oil-in-water emulsion composition was prepared in the same manner as in Example 1 using the oil or fat B2 in place of the oil or fat B1 of Example 1. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after being handed 30 times was within the allowable range, and the mechanical resistance was also excellent.

Example 3
An oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that 12.1 parts of the oil and fat B1 of Example 1 were replaced with 6 parts of oil and fat B1 and 6 parts of oil and fat B3. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product is somewhat large, but the heat shock resistance is good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after being handed 30 times was within the allowable range, and the mechanical resistance was also excellent. The rising melting points of the mixed oil of 6 parts of fat and oil B1 and 6 parts of fat and oil B3 were 33.1 ° C., SFC 20 ° C .: 47.4%, and SFC 35 ° C .: 1.6%.

Example 4
In Example 2, an oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that the oil A1 was replaced with the oil A2. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after being handed 30 times was within the allowable range, and the mechanical resistance was also excellent.

Comparative Examples 1 to 4
In Examples 1 to 4, an oil-in-water emulsion composition was prepared in the same manner as Example 1 without adding a lipophilic emulsifier to the oil phase. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. However, the hardness after handing the plastic film tube 30 times after standing at 15 ° C. for 2 hours was beyond the allowable range and the mechanical resistance was poor.

Comparative example 5
An oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that the oil and fat B2 of Example 1 was replaced with the oil and fat A2. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. However, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was large, and the heat shock resistance was poor. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times exceeded the allowable range, and the mechanical resistance was also poor.

Comparative example 6
An oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that 8.8 parts of the oil A1 and 12.1 parts of the oil B2 of Example 1 were replaced with 20.9 parts of the oil B2. The thus-obtained oil-in-water emulsion composition exhibited a slightly weak milk taste and a poor paste quality even for a fresh texture. After leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small and the heat shock resistance was good. In addition, after left to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also excellent.

Table 1 shows the evaluation results of the oil-in-water emulsion compositions of Examples 1 to 4 and Table 2 and Comparative Examples 1 to 6.
In addition, each evaluation item sensory-evaluated the texture, the melt | dissolution in the mouth, and the milk taste about the 5 degreeC preservation | save goods by the following evaluation criteria by 50 panelists. Evaluation results were evaluated based on the average of the panelists' evaluation, and all items were evaluated as ○ or better.
(Texture)
:: fresh, fresh ○: slightly cold △: poor cold ×: no cold (mouth melt)
:: very good ○: good :: somewhat bad ×: bad (taste of milk)
:: very good ○: good △: somewhat bad ×: bad (heat shock resistance)
Using a rheometer (measurement conditions: article temperature 5 ° C, diameter 3 cm plunger, table speed 5 cm / min, manufactured by Imudo Kogyo Co., Ltd.), the hardness of a 5 ° C refrigerated product and storage of the refrigerated product at 15 ° C for 1 hour After comparing the hardness of 5 ° C re-refrigerated goods (1 night), the hardness of re-refrigerated goods / hardness of refrigerated goods is less than 1 to 2 times: ◎, less than 2 to 3 times: o, 3 to 4 Less than double: Δ, 4 times or more: evaluated as ×.
(Machine resistance)
Using a rheometer (measurement conditions: article temperature 5 ° C, diameter 3 cm plunger, table speed 5 cm / min, manufactured by Imudo Kogyo Co., Ltd.), store the hardness of refrigerated goods at 5 ° C and refrigerated goods at 15 ° C for 2 hours After comparing the hardness after manually drawing the plastic film tube 30 times, the hardness after hand kneading / the hardness of the refrigerated product is less than 2 to 4 times: ◎, less than 4 to 10 times: ○, 10 to 20 Less than double: Δ, 20 times or more: evaluated as ×.

Table 1

Table 2

As shown in Table 1, Examples 1 to 2 and the embodiment in which fat A1 or A2 and fat B1 and / or B2 were blended in the oil phase, and a lipophilic emulsifier "poem B-100" was included in the oil phase Example 4 had a very good taste of milk and exhibited a paste quality with a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, the mechanical resistance after leaving at 15 ° C. for 2 hours was also excellent. In Example 3 in which a slightly high SFC 25 ° C. fat B3 is mixed with the fat B 1 and a lipophilic emulsifier "Poem B-100" is contained in the oil phase, after standing for 1 hour at 15 ° C. Although the change in size was rather large, the heat shock resistance and the mechanical resistance were in the acceptable range, and the milk taste, texture and mouth melting were good. On the other hand, as shown in Table 2, Comparative Examples 1 to 4 in which the lipophilic emulsifier "Poem B-100" was not added to the oil phase had poor mechanical resistance.
The heat shock tolerance and the mechanical tolerance were somewhat poor in Comparative Example 5 in which the fat and oil A1 and the fat and oil A2 were used and the lipophilic emulsifier "Poem B-100" was contained in the oil phase. In addition, Comparative Example 6 in which only the fat and oil B2 was used and the lipophilic emulsifier "Poem B-100" was contained in the oil phase was slightly weak in milk taste and poor in fresh texture.

Example 5
In Example 2, the oleophilic emulsifier "Pome B-100" is replaced with a lipophilic emulsifier "Glyster HB 750" (HLB 4.2, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and the oil-in-water emulsion composition is obtained in the same manner as Example 1. Prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 6
In Example 2, the lipophilic emulsifier "Poem B-100" is replaced with the lipophilic emulsifier "Ryoto polyglycol ester B-70D" (HLB 4.0, manufactured by Mitsubishi Chemical Foods Co., Ltd.), and the oil-in-water similar to Example 1 is carried out. The emulsion composition was prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 7
In Example 2, the oleophilic emulsifier "Poem B-100" is replaced with the lipophilic emulsifier "Ryoto Sugar Ester B-370" (HLB 3.0, manufactured by Mitsubishi Chemical Foods Co., Ltd.), and the oil-in-water as in Example 1 is obtained. The emulsion composition was prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 8
In Example 2, the lipophilic emulsifier "Poem B-100" is replaced with a lipophilic emulsifier "Poem B-150" (HLB 2.5, manufactured by Riken Vitamin Co., Ltd.), and the oil-in-water emulsion composition as in Example 1 Was prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 9
In Example 2, the lipophilic emulsifier "Poem B-100" is replaced with a lipophilic emulsifier "Glyster TS-3S" (HLB 4.6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and the oil-in-water emulsion composition as in Example 1 Prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after left to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also very good.

Example 10
In Example 2, the lipophilic emulsifier "Poem B-100" is replaced with a lipophilic emulsifier "Glyster TS-5S" (HLB 7.4, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and the oil-in-water emulsion composition as in Example 1 Prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 11
In Example 2, the oleophilic emulsifier "Poem B-100" is replaced with the lipophilic emulsifier "Ryoto Sugar Ester P-170" (HLB 1.0, manufactured by Mitsubishi Chemical Foods Co., Ltd.), and the oil-in-water similar to Example 1 The emulsion composition was prepared. The thus obtained oil-in-water emulsion composition had a very good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

In Table 3, the evaluation result of the oil-in-water type emulsion composition of Examples 5-11 is shown.
Table 3

As shown in Table 3, Examples 5 to 11 in which a lipophilic emulsifier having a main constituent fatty acid residue having 16 to 22 carbon atoms as a saturated fatty acid was added to the oil phase had good heat shock resistance and mechanical resistance. While having it, while having a favorable taste of milk, it was what has fresh texture and favorable mouth melting. However, in comparison with Example 2 and Examples 5 to 8, Examples 9 to 11 tended to have a slightly lower milk taste expression.

Example 12
In Example 5, the fermented milk 2 was replaced with fermented milk 1, and an oil-in-water emulsion composition was prepared as in Example 1. The thus-obtained oil-in-water emulsion composition had a good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 13
In Example 11, the oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that the addition amount of the lipophilic emulsifier "Glyster HB750" was changed from 0.03% to 0.07%. The thus-obtained oil-in-water emulsion composition had a good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Example 14
In Example 11, the oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that the addition amount of the lipophilic emulsifier "Glyster HB750" was changed from 0.03% to 0.18%. The thus-obtained oil-in-water emulsion composition had a good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C. for 1 hour, the change in hardness of the refrigerated product was small, and the heat shock resistance was good. Furthermore, after leaving it to stand at 15 ° C. for 2 hours, the hardness of the plastic film tube after it was handed 30 times was within the allowable range, and the mechanical resistance was also good.

Comparative example 7
In Example 5, the oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that the addition amount of the lipophilic emulsifier "Glyster HB750" was changed from 0.03% to 0.008%. The thus-obtained oil-in-water emulsion composition had a good taste of milk, and also exhibited paste properties having a fresh texture and good mouth melting. In addition, after leaving at 15 ° C for 1 hour, the hardness change of refrigerated products is small and resistance to heat shock is good, but after leaving at 15 ° C for 2 hours, after rubbing the plastic film tube 30 times The hardness of the steel exceeded the allowable range, and the mechanical resistance was poor.

Table 4 shows the evaluation results of the oil-in-water emulsion compositions of Examples 12 to 14 and Comparative Example 7.
Table 4

As shown in Table 4, Example 12, Example 13, and Example 14 in which the addition amount of "Glyster HB 750" was 0.03%, 0.07%, and 0.18% all had good heat shock resistance. As well as having mechanical resistance, as well as having good milkiness, it had a fresh texture and good mouth melting. In Comparative Example 7 where the addition amount of “Glyster HB 750” was 0.008%, the mechanical resistance was somewhat poor.

According to the present invention, an oil-in-water emulsion composition having good milk taste and excellent heat shock resistance and mechanical resistance when used as a filling material for confectionery bread in combination with fresh texture, mouth melting and appropriate shape retention. It became possible to manufacture things.

Claims (5)

50 to 85% by weight of water phase, vegetable fats and oils in oil phase: 30 to 70 parts by weight of fats and oils A and 30 to 70 parts by weight of fats and oils B and B as fat and lipophilic emulsifier An oil phase comprising 15 to 50% by weight of an oil phase containing one or two or more of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and propylene glycol fatty acid ester as saturated fatty acids 3 to 10% by weight of lactic acid-fermented milk is added to an oil-in-water type emulsified composition containing 2 to 20% by weight of non-fat milk solids, and mixed, after being mixed, pH 5.8 with an organic acid PH-adjusting to -6.5, and cooling, The manufacturing method of the oil-in-water type emulsion composition characterized by the above-mentioned.
Fat A: rising melting point 30 to 33 ° C, 20 ° CSFC 50 to 100%, 35 ° CSF 3% or less Fat B: rising melting point 31 to 36 ° C, 20 ° CSF 20 to 50%, 35 ° CSF 3 %Less than The method for producing an oil-in-water emulsion composition according to claim 1, wherein the main constituent fatty acid residue of the lipophilic emulsifier is a saturated fatty acid having 22 carbon atoms. The method for producing an oil-in-water emulsion composition according to claim 1 or 2, wherein the lipophilic emulsifier content of the oil-in-water emulsion composition is 0.01 to 0.2% by weight. The lactic acid-fermented milk performs lactic acid fermentation of an oil-in-water emulsion containing 3 to 50% by weight of fat and oil and 1 to 15% by weight of milk protein, and the pH after sterilization and cooling is 5.4 to 6.3. The manufacturing method of the oil-in-water type emulsion composition of any one of Claims 1-3. The method for producing an oil-in-water emulsion composition according to claim 4, wherein the milk fat content in the oil phase is 5 to 25% by weight with respect to the oil-in-water emulsion composition.