JP2019170230A - Foam-generating oil-in-water type emulsified composition - Google Patents

Abstract

To provide a foam-generating oil-in-water type emulsified composition used in confectionery and bakery products, in which, even without the reduction in use of a synthetic emulsifier, or even without the use of a synthetic emulsifier, the melt-in-the-mouth and the workability are good, and has a preserving property and stability at room temperature.SOLUTION: In order to solve the problem, a foam-generating oil-in-water type emulsified composition containing an edible oil/fat (A) containing a saturated fatty acid having 18 to 22 carbon atoms in the constituent fatty acid by 20 to 40 mass%, saccharides (B), and egg yolk oil (C), and in which the content of edible oil/fat (A) is 15 to 35 mass%, the content of saccharide (B) is 30 to 50 mass%, and the content of egg yolk oil (C) is 0.1 to 0.5 mass%, is provided.SELECTED DRAWING: None

Description

  The present invention relates to a foamable oil-in-water emulsion composition used for confectionery products and bread products.

Foamed oil-in-water emulsified compositions such as whipped cream have better mouth-melting than foamed creams of water-in-oil emulsified compositions, are not greasy, and are decorated with cakes, ice creams, etc. Widely used for topping, filling, etc. In recent years, confectionery and bakery products using these foamy oil-in-water emulsified compositions are often sold at supermarkets and convenience stores, and they are well melted at room temperature and have excellent storage and stability. There is a need for a foamable oil-in-water emulsion composition. In addition, due to the recent increase in consumer health orientation, even when stabilizers such as synthetic emulsifiers and phosphates are not used or when the amount used is reduced, the foamable oil-in-water type has excellent storage stability and stability. There is a need for an emulsion composition.
Patent Document 1 discloses a method for reducing the water activity value by adding a high-concentration sugar and improving the storage stability at room temperature. However, increasing the sugar content increases the viscosity of the foamable oil-in-water emulsified composition, which makes it difficult to foam and increases the texture.

  Patent Document 2 describes that palm core stearin, coconut oil and / or palm kernel oil is extremely contained in fats and oils, because it has good mouth melting and wateriness, excellent shape retention, and can be distributed at room temperature with little water separation. Foamable oil-in-water emulsified fat and oil containing random transesterified oil mixed with hydrogenated hardened palm oil, extremely hardened low rapeseed rapeseed oil and extremely hardened hyelsin rapeseed oil, and containing casein protein, milk protein, and polyglycerin fatty acid ester of HLB12 or higher A composition is disclosed. However, all Examples of Patent Document 2 contain a large amount of a synthetic emulsifier such as polyglycerin fatty acid ester and sucrose fatty acid ester, and since there are few milk-derived materials, it is not preferable in terms of flavor.

  Patent Document 3 does not use a stabilizer with phosphate or citrate, and even if the synthetic emulsifier is reduced, it has a good texture and fresh texture like fresh cream, and an oil-in-water type with good mouth melt The use of SUS triglycerides and lauric fats, caseinates and egg yolk oils has been proposed as providing emulsions. However, a large amount of caseinate and egg yolk oil must be used as a stabilizer, resulting in poor flavor. In addition, there are problems in terms of shape retention and storage stability when used in a room temperature distribution.

Patent Document 4 is an oil-in-water emulsion containing water, fat and sugar, having a water activity value of 0.96 or less, and contains a thickening polysaccharide, succinoglycan, and a water-soluble cellulose ether. Although the foamable oil-in-water emulsion characterized by this is disclosed, since a large amount of thickening polysaccharide is used to obtain water separation resistance, there is a problem that the texture is sticky. Moreover, although the preservation | save property in 28 degreeC and 24 hours is acquired, there exists a problem that it is inferior to generation | occurrence | production of water separation and inferior shape retention property in the environment where air temperature is 30 degreeC or more, such as summer.
In this way, the product has excellent texture, storage stability and shape retention that can be distributed at room temperature, and products that do not use stabilizers such as synthetic emulsifiers or food additives, or reduce the amount used Has not been developed yet.

JP-A-7-59532 International Publication No. 2015/025730 Japanese Patent Laid-Open No. 11-56282 Japanese Patent Laid-Open No. 2006-189720

  The object of the present invention is to reduce the use of synthetic emulsifiers in foaming oil-in-water emulsified compositions used for confectionery products and bakery products. And providing a foamable oil-in-water emulsion composition having storability and stability at room temperature.

As a result of earnest research to solve the above problems, the present inventors have found that egg yolk oil and saccharides, and edible fats and oils having specific fatty acids can be used in combination to solve the above problems, The present invention has been completed.
That is, the present invention is the following [1].

[1] An edible fat (A), saccharide (B), and egg yolk oil (C) containing 20 to 40% by mass of a saturated fatty acid having 18 to 22 carbon atoms in the constituent fatty acid, and edible fat (A) Foamable water-in-oil having a content of 15-35% by mass, a saccharide (B) content of 30-50% by mass, and an egg yolk oil (C) content of 0.1-0.5% by mass Type emulsified composition.

  According to the foamable oil-in-water emulsion composition of the present invention, a foamable oil-in-water emulsion composition that dissolves in the mouth and has good workability without using a synthetic emulsifier or without using a synthetic emulsifier. A foamable oil-in-water emulsion composition that can be provided and has storage stability and stability at room temperature can be provided.

[Foaming oil-in-water emulsion composition]
The foamable oil-in-water emulsion composition of the present invention comprises an edible oil and fat (A), a saccharide (B), and egg yolk oil containing 20 to 40% by mass of a saturated fatty acid having 18 to 22 carbon atoms in the constituent fatty acid ( C). Below, each component is demonstrated in detail.

[Edible oil and fat (A)]
The edible oil (A) used in the foamable oil-in-water emulsion composition of the present invention is specifically palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, coconut oil, palm kernel oil, rice oil, Natural vegetable oils such as sesame oil, olive oil, cacao butter, safflower oil, sunflower oil, etc .; natural animal fats such as beef tallow, pork fat, fish oil, milk fat, etc .; Examples include fractionated oil and transesterified oil. Among these, it is desirable to contain palm kernel oil, hardened palm oil, coconut oil, and hardened coconut oil.

  The content of the edible fat (A) is 10 to 40% by mass, and the lower limit is preferably 15% by mass or more, more preferably 20% by mass or more. As an upper limit, Preferably it is 35 mass% or less, More preferably, it is 30 mass% or less. When the content of the edible oil (A) is too small, sufficient shape retention cannot be obtained, and when it is too much, the mouth melts heavily and becomes an oily texture.

The edible oil / fat (A) used for the foamable oil-in-water emulsion composition of the present invention is an oil / fat containing 20 to 40% by mass of a saturated fatty acid having 18 to 22 carbon atoms in 100% by mass of the constituent fatty acid. Is preferably 22% by mass or more, and more preferably 24% by mass or more. As an upper limit, Preferably it is 38 mass% or less, More preferably, it is 36 mass% or less. If the saturated fatty acid having 18 to 22 carbon atoms is less than 20% by mass, the whipped cream is likely to be separated during circulation at room temperature, and if it exceeds 40% by mass, the whipped cream is poorly melted in the mouth.
Examples of the saturated fatty acid having 8 to 22 carbon atoms include stearic acid, arachidic acid, and behenic acid.

[Sugar (B)]
Examples of the saccharide used in the foamable oil-in-water emulsion composition of the present invention include monosaccharides, disaccharides, oligosaccharides (3 to 10 sugars), and sugar alcohols. Two or more types can be used in combination. From the viewpoint of exhibiting an appropriate sweetness, monosaccharides, disaccharides, and sugar alcohols thereof are preferable, and glucose, returned starch syrup, and maltose are preferable.
Examples of saccharides include monosaccharides such as glucose, galactose, xylulose, and fructose, and disaccharides such as sucrose, lactose, maltose, and trehalose. Examples of the oligosaccharides having 3 or more saccharides include oligosaccharides, fructooligosaccharides, galactooligosaccharides, chickenpox, and dextrin.
Examples of the sugar alcohol include xylitol, sorbitol, mannitol, inositol and the like. These saccharides can be used alone or in combination of two or more.
Content of saccharides (B) is 30-50 mass% as solid substance conversion, Preferably it is 35 mass% or more as a lower limit, More preferably, it is 40 mass% or more. As an upper limit, Preferably it is 45 mass% or less. When the saccharide content is too low, the storage stability is lowered, and when it is too high, the sweetness becomes strong and the taste is inferior.

[Yellow oil (C)]
The egg yolk oil used in the foamable oil-in-water emulsion composition of the present invention is generally an egg yolk-derived lipid mainly composed of egg yolk liquid, dried egg yolk, or a heat-treated product thereof. In the present invention, egg yolk oil can be used even if it is enzyme-treated egg yolk treated with an enzyme such as phospholipase or lipase.
Content of egg yolk oil (C) is 0.1-0.5 mass%, Preferably it is 0.2-0.4 mass%. When the content of egg yolk oil is too small, emulsification becomes unstable, and when it is too much, the flavor of egg yolk becomes strong.

  The foamable oil-in-water emulsion composition of the present invention may contain, in addition to the above components, skim milk powder, fresh cream, protein, stabilizer, thickening polysaccharide, flavor, fruit juice, jam, cacao and the like as desired. it can.

  The stabilizer is not particularly limited, but alkali metal salts of citric acid (potassium, sodium, etc.), phosphates (hexametaphosphoric acid, secondary phosphoric acid, primary phosphoric acid), guar gum, xanthan gum, tamarind gum, carrageenan , Stabilizers such as alginate, pectin, fercellan, locust bean gum, crystalline cellulose, curdlan, starch, modified starch, gelatin, dextrin, agar, dextran. These stabilizers can be used alone or in combination of two or more.

  The protein is not particularly limited. For example, whole milk powder, skim milk powder, sodium caseinate, rennet casein, acid casein, buttermilk processed product, whey protein obtained from milk such as cow's milk, goat milk, and sheep milk. Milk proteins such as egg yolk, egg white, whole egg and proteins separated therefrom, and soy proteins such as soy milk, defatted soy flour, and soy protein hydrolyzate. Depending on the purpose, these proteins may be added as one or more proteins or in the form of a food material containing one or more proteins.

  The manufacturing method of the oil-in-water type emulsion composition of this invention can be performed in the point which manufactures a common oil-in-water type emulsion. That is, it is a manufacturing process such as adjustment of the aqueous phase part, adjustment of the oil layer part, emulsification, sterilization or sterilization, homogenization, cooling, aging, whipping. The homogenizing machine preferably has a high shearing force such as a homogenizer, a homomixer, a colloid mill, or a cutter mixer.

The foamable oil-in-water emulsified composition of the present invention is foamed (whipped) by a conventional method in the art.
As a method of whipping, the above oil-in-water emulsified oil / fat composition is prepared and stirred by an electric frothing machine, a vertical cake mixer, a Hobart mixer, a pressure mixer or the like, and whipped.

The foamable oil-in-water emulsified composition of the present invention is used as a whipped cream or the like used for cake topping or the like.

  Examples of the present invention will be described below to explain the present invention in more detail. The compounding quantity in an Example is a mass reference | standard.

[Preparation of foamable oil-in-water emulsion composition]
According to the compounding amounts described in Tables 1 and 2, oil-in-water emulsion compositions were prepared. In the preparation method, saccharides and skim milk powder were added to water, mixed with a propeller stirrer so that the raw materials became uniform, and the temperature was raised to 70 ° C. Next, fats and oils adjusted to 70 ° C. were added, stirring was continued, the temperature was further raised to 85 ° C., and the mixture was then processed by a homogenizer at a homogenization pressure of 8 MPa. Then, the temperature was cooled to 10 ° C. and aged for 24 hours to obtain foamable oil-in-water emulsion compositions of Examples and Comparative Examples.
[Preparation of whipped cream]
The obtained foamable oil-in-water emulsion composition was whipped using a vertical mixer or a continuous whipping machine until it reached an appropriate hardness to obtain a whipped cream.

(Whipping time)
1000 g of foamable oil-in-water emulsion composition is weighed in a container, whipped at 2nd speed using Hobart mixer N-50 (manufactured by Hobart Japan Co., Ltd.), and whipped time to reach an appropriate hardness It was. Appropriate hardness is about 100 mL of a sample in a sample cup, adjusted to 10 ° C., and then measured using a rheometer (manufactured by Sun Kagaku Co., Ltd .: CR-200D) and a disk-type plunger with a diameter of 20 mm. The hardness is such that the maximum load is 50 to 60 g / cm ² when measured at a setting of 73 mm / min and a descending distance of 10 mm.
If the whipping time is 10 minutes or less, it can be used without any problem in workability.

(overrun)
The measurement of overrun was calculated by the following formula after whipping the foamable oil-in-water emulsion composition. [(Weight of foamable oil-in-water emulsion composition in a constant container−weight of cream after whipping of the same volume) / (weight of cream after whipping of the same volume)] × 100 (%)
If overrun is 75% or more, the texture does not become heavy and can be used.

(Preservability (water activity))
After whipping the foamable oil-in-water emulsion composition, the foamed oil-in-water emulsion composition was allowed to stand at 25 ° C. for 1 hour, measured using a water activity measuring device (manufactured by Rotronic Co.), and evaluated according to the following evaluation criteria.
◎: 0.90 or less ○: Greater than 0.90, 0.91 or less △: Greater than 0.91, 0.92 or less ×: Greater than 0.92

(Shape retention)
The cream after whipping the foamable oil-in-water emulsified composition is squeezed into a transparent plastic cup container using a squeeze bag to make about 20 g of a triangular pyramid, measuring the height. did. Then, it left still in a 30 degreeC thermostat for 3 days, the retention rate of height was computed, and the following evaluation criteria evaluated.
◎: 90% or more, 100% or less ○: 80% or more, less than 90% △: 70% or more, less than 80% ×: less than 70%

(Water separation)
The cream after whipping the foamable oil-in-water emulsified composition was made into a transparent plastic cup container using a squeezed bag, and then allowed to stand in a thermostatic bath at 30 ° C. for 3 days. Evaluation was based on the evaluation criteria.
A: No water separation.
○: Slightly separated.
Δ: Water is removed.
X: Water is remarkably separated.

(Evaluation method for flavor and melting in the mouth)
A sensory evaluation was performed by two panelists on two items: the flavor of the cream after whipping and the melting in the mouth.
A: It was judged that 13 or more of 15 people had good flavor and melted mouth.
◯: 8 to 12 out of 15 judges that flavor and melting in the mouth are both good.
(Triangle | delta): 3-7 persons in 15 persons judged that both flavor and melt in a mouth are favorable.
X: It was judged that 2 or less out of 15 people had good flavor and melted mouth.

Details of the raw materials abbreviated in the table are as follows.
Transesterified oil (transesterified and hardened oil of coconut oil and Hyelsin rapeseed oil (75%: 25%), melting point: 40 ° C., saturated fatty acid content with 18 to 22 carbon atoms: 34% (stearic acid: 19%, arachidine) Acid: 2%, behenic acid 13%)
Palm kernel hardened oil (melting point: 34 ° C., saturated fatty acid having 18 to 22 carbon atoms: 14% (stearic acid: 14%)
Hardened rapeseed oil (the amount of saturated fatty acid having 18 to 22 carbon atoms: 94% (stearic acid: 92%, arachidic acid: 2%))
Hyelsin rapeseed oil (saturated fatty acid content of 18 to 22 carbon atoms: 94% (stearic acid: 38%, arachidic acid: 8%, behenic acid 48%)) (manufactured by Yokoseki Oil & Fat Co., Ltd.)
Glucose (manufactured by Sanei Saccharification Co., Ltd .: hydrous crystal glucose TDH)
Maltose (Hayashibara Co., Ltd .: Sanmartomid)
Reduced Minamata (Mitsubishi Shoji Foodtech Co., Ltd .: Amamiru)
Egg yolk lecithin: “Yo yolk lecithin PL-30S” manufactured by QP Corporation, iodine value 75, 30% by mass of yolk lecithin having a phosphatidylcholine content of 30 mass yolk lysolecithin: “yolk lecithin LPL-20S” lysolecithin lipid manufactured by QP Corporation About 20% by mass
Nonfat dry milk (manufactured by Yotsuba Milk Industry Co., Ltd.)

  As is clear from Table 1, Examples 1 to 6 use a foamable oil-in-water emulsified composition in which egg yolk oil, saccharides, and fats and oils having specific fatty acids are combined. It was good and was found to have storage stability and stability at room temperature.

  On the other hand, since Comparative Example 1 uses edible fats and oils in which the saturated fatty acid having 18 to 22 carbon atoms in the constituent fatty acid is less than 20% by mass, water separation occurred. In Comparative Example 2, since the content of edible fats and oils was less than 15% by mass, sufficient shape retention was not obtained. In Comparative Example 3, the content of egg yolk oil was less than 0.1% by mass, so that sufficient overrun and shape retention were not obtained.

  Moreover, since the comparative example 4 uses edible fats and oils whose saturated fatty acid having 18 to 22 carbon atoms in the constituent fatty acid exceeds 40% by mass, the dissolution in the mouth is remarkably poor and there is no commercial value. In Comparative Example 5, the egg yolk oil content was more than 0.5% by mass, so the taste of egg yolk was felt strongly and there was no commercial value. In Comparative Example 6, since the saccharide content was less than 30% by mass, sufficient storage stability was not obtained.

Claims (1)

Containing edible fats and oils (A), sugars (B), and egg yolk oil (C) containing 20 to 40% by weight of saturated fatty acids having 18 to 22 carbon atoms in the constituent fatty acids, and the content of edible fats and oils (A) Is a foamable oil-in-water emulsion composition in which the content of saccharide (B) is 30 to 50% by mass and the content of egg yolk oil (C) is 0.1 to 0.5% by mass object.