JP2023144483A - Water-in-oil type emulsified product for filling pneumatization - Google Patents

Abstract

To provide a water-in-oil type emulsified product for filling pneumatization, having excellent workability in refrigeration and capable of easily obtaining a pneumatized filling.SOLUTION: A water-in-oil type emulsified product for filling pneumatization satisfies the conditions (1) and (2): (1) SFC (solid fat content) is 30% or more and 50% or less at 5°C, 20% or more and 40% or less at 10°C, 10% or more and 20% or less at 20°C, and 1% or more and 10% or less at 30°C; and (2) a ratio of SFC at 30°C/SFC at 10°C is 0.1 or more and 0.2 or less. With this, the water-in-oil type emulsified product has excellent workability in refrigeration and can easily obtain a pneumatized filling.SELECTED DRAWING: None

Description

The present invention relates to a water-in-oil emulsion for aerating fillings.

Various fillings are used in Western confectionery, and among them, cream cheese has a good flavor and is a food that is liked by everyone.
Furthermore, custard cream, which is a typical filling, has a wide variety of variations; for example, custard cream is sometimes used in Western confectionery in an aerated state together with whipped cream.

Examples of applications related to aerated fillings include Patent Documents 1 and 2. Patent Document 1 describes ``an O/W emulsion whose main components are water, fat, oil, milk solids, and carbohydrates, and a W/O emulsion made into a cream by foaming a quenched plasticized oil product. A method for producing an oil-fat emulsion composition characterized by continuously mixing the following. Patent Document 2 describes "a method for producing a foamable or foamed custard cream characterized by mixing a custard cream composition or a custard cream, a foamable cream, and an emulsifier."

Japanese Patent Application Publication No. 3-61449 Japanese Patent Application Publication No. 10-295306

An object of the present invention is to provide a water-in-oil emulsion for aerating fillings, which has good workability even under refrigeration and can easily produce aerated fillings.

Aerating cream cheese is expected to expand its uses and market. Custard is an example of technology related to air-containing fillings, but since cream cheese is harder than custard cream, it has sometimes been difficult to apply the technology to custard cream. Furthermore, when cream cheese is aerated, it is assumed that it will have a light texture, and although it has a good flavor, it tends to have a refreshing flavor. In order to impart a richer flavor, it is possible to use butter, but it is necessary to bring the product back to room temperature from refrigerated storage, which requires temperature control and is a complicated process. Additionally, when temperature control is essential, there is also the problem of bacteria breeding.

In addition, in Patent Document 1, it is essential to "mix a flavorful O/W type emulsion composition into the foamed W/O type emulsion composition", and the W/O type emulsion composition is mixed in advance. It was necessary to foam the mixture and separately mix an O/W type emulsion composition, and it was not helpful in completing the present invention.
Furthermore, although Patent Document 2 is an invention in which "ready-made custard cream, foaming cream, and emulsified fat for cake are whipped at the same time," foaming cream is not essential in the present invention, and in completing the present invention, It was not helpful.

The inventors of the present invention have conducted extensive studies with the idea that if it is possible to easily provide aerated fillings that are easy to work with even under refrigeration, this will lead to further expansion of the market. Ta. As a result, by using a water-in-oil emulsion in which the SFC of the oil phase satisfies specific conditions, the above problems were solved and the present invention was completed.

That is, the present invention
1. A water-in-oil emulsion for aerating fillings, characterized in that the SFC of the oil phase satisfies the following conditions (1) and (2):
(1) SFC (solid fat content): 30% to 50% at 5℃, 20% to 40% at 10℃, 10% to 20% at 20℃, 1% to 10% at 30℃
(2) A step of mixing 3 to 30 parts by weight of the water-in-oil emulsion described in 2.1 with an SFC at 30°C/SFC at 10°C ratio of 0.1 to 0.2 to 100 parts by weight of the filling and aerating the mixture. a method of aerating the filling, including
3. The method according to 2, wherein the temperature of the water-in-oil emulsion during mixing is 2°C or more and 15°C or less,
4. 1. The water-in-oil emulsion according to 1, wherein the filling is cream cheese.
5. The method according to 2 or 3, wherein the filling is cream cheese,
It is related to.

According to the present invention, it is possible to obtain a water-in-oil emulsion for aerating fillings, which has good workability even under refrigeration and can easily produce aerated fillings.

(For filling air inclusion)
The water-in-oil emulsion according to the present invention refers to one that is mixed into a filling and aerated. The filling mentioned here is an oil-in-water emulsion, and includes flower pastes such as custard cream, cream cheese, cheese paste, and ganache. In particular, in the present invention, custard or cream cheese is more preferred, and cream cheese is particularly preferred. By mixing and whipping the water-in-oil emulsion of the present invention at the same time, oil-in-water emulsions such as custard cream and cream cheese can be easily whipped even under refrigeration. This invention relates to water-in-oil emulsions for possible filling aeration.

(Water-in-oil emulsion)
The water-in-oil emulsion of the present invention is characterized in that the SFC (solid fat content) of its oil phase satisfies all of the following conditions.
30% to 50% at 5℃, preferably 35 to 45%
20% to 40% at 10℃, preferably 25 to 35%
10% to 20% at 20℃, preferably 12 to 17%
1% to 10% at 30℃, preferably 2 to 6%
The ratio of SFC at 30℃/SFC at 10℃ is 0.1 or more and 0.2 or less, preferably 0.11 to 0.15
By having the SFC in the above range and ratio, it is possible to provide a water-in-oil emulsion that also improves work efficiency. In addition, SFC (solid fat content) in the present invention refers to melting fats and oils by controlling the temperature at 60°C for 15 minutes or more and holding it at 0°C for 60 minutes, according to AOCS Official Method 5th edition Cd16-81. The measurements were taken after solidification and temperature control for 30 minutes at each measurement temperature.

The oil phase referred to in the present invention is a mixture of oil and a raw material soluble in the oil in the raw material for the water-in-oil emulsion according to the present invention. Typically, it is a mixture of oil with an oil-soluble emulsifier, oil-soluble pigment, fragrance, etc. The aqueous phase is a mixture of water and water-soluble raw materials for the water-in-oil emulsion according to the present invention. Typical examples include water mixed with water-soluble emulsifiers, water-soluble pigments, proteins, carbohydrates such as sugars and dextrins, egg products and Maillard products.

Work efficiency will be explained in more detail.
When using a general water-in-oil emulsion, it is necessary to adjust the temperature in advance by allowing it to stand at room temperature (20°C) for at least 6 hours, usually overnight (12 to 20 hours).
However, the water-in-oil emulsion of the present invention can be uniformly mixed with the filling immediately after it is taken out of the refrigerator, or even if it has not been allowed to stand at room temperature for a sufficient period of time.
Specifically, it is possible to mix easily even if the temperature of the water-in-oil emulsion is between 2°C and 15°C, more preferably between 2°C and 10°C, and even more preferably between 2°C and 7°C. It is. This advantage greatly improves work efficiency and allows us to respond flexibly to sudden additional production.

Any known edible fats and oils can be used as the fat and oil raw material used in the water-in-oil emulsion, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, and safflower. Vegetable oils and fats such as olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. , and/or these oils alone or in combination, or processed oils and fats that have been subjected to one or more treatments selected from these oils, such as hardening, fractionation, and transesterification. These can be used alone or in combination of two or more.

The method for producing the water-in-oil emulsion composition is also not particularly limited. For example, it can be produced by pre-emulsifying an oil phase and an aqueous phase in a conventional manner and then rapidly cooling and kneading them using a scraping-type rapid cooling and kneading device such as a combinator, perfector, or votator. The oil phase can be prepared by adding, dissolving, and/or dispersing oil-soluble components such as pigments, antioxidants, emulsifiers, and fragrances to melted fats and oils as necessary. The aqueous phase can be prepared by adding, dissolving and/or dispersing water-soluble milk components, salt, sugars, inorganic salts, etc. as necessary, in water or warm water.

An example of the mixing ratio of these is 3 to 30 parts by weight of the water-in-oil emulsion per 100 parts by weight of the filling. It is preferably 5 to 25 parts by weight, more preferably 8 to 20 parts by weight.
If the amount is less than this, the effects of the present invention may not be obtained.
If the amount is more than this, the emulsified state of the filling becomes unstable, and the texture and appearance may be impaired.

There are no particular restrictions on the method of mixing and whipping the water-in-oil emulsion and the filling, but the water-in-oil emulsion and the filling may be mixed uniformly at the same time with a mixer at high speed (for example, Kenmix 6 speed). An example of this is a method of increasing the number of rotations and whipping the material to a desired specific gravity.

In addition to water-in-oil emulsions and fillings, the present invention also uses nut pastes, cocoa, chocolates, matcha, sugars, fruit purees, auxiliary raw materials such as potatoes and chestnuts, pigments, fragrances, etc. to achieve the effects of the present invention. Any of these can be used as long as they do not interfere.

Examples are described below. Hereinafter, "%" and "parts" mean "% by weight" and "parts by weight" unless otherwise specified.

○Preparation of water-in-oil emulsion According to the formulation in Table 1, prepare the oil phase and water phase by the usual method. After pre-emulsification, all the raw materials are mixed, rapidly cooled and kneaded using a combinator, and the water-in-oil emulsion is prepared. A was manufactured.
In addition, the following oil and fat compositions a and b in the table were used.
Oil and fat composition a: Oil and fat obtained by transesterifying a mixed oil of coconut oil, high erucic acid extremely hardened rapeseed oil, and palm fractionated stearin Oil and fat composition b: Product name "Perkid Y" Fuji Oil Co., Ltd. (with a carbon number of 12 or less) (fats and oils containing fatty acids and transesterified oils whose main component is palm oil)
Separately, commercially available water-in-oil emulsions B to F and commercially available unsalted butter (G) were prepared.
As commercially available unsalted butter (G), "Meiji Unsalted Butter" (82.5% oil content) manufactured by Meiji Dairies Co., Ltd. was used.
Table 2 shows these physical property values.

Table 1. combination

Table 2. Physical properties of each water-in-oil emulsion

○Preparation of aerated filling 100 parts of cream cheese ("LUXE Cream Cheese" Hokkaido Dairy Products Co., Ltd., oil content 32.5%), which is an oil-in-water emulsion filling, and water-in-oil emulsions A to G, or fresh 17.6 parts each of cream ("Fresh Cream Taisetsuhara 45" Morinaga Milk Industry Co., Ltd., oil content 45%) was mixed at 6 speed using a Kenmix (using a whipper) and whipped for 3 minutes and 45 seconds. The whipped product was used as an aerated filling for sensory evaluation. Note that fresh cream was used as a conventional technique to aerate the filling.
Cream cheese, water-in-oil emulsions A to G, and fresh cream were used in the test immediately after being taken out of the refrigerator (product temperature 5°C).
Further, as Control 1, butter (water-in-oil emulsion G) with a product temperature of 20°C was used and whipped with cream cheese. 100 parts of commercially available cream cheese (temperature: 5°C) and 17.6 parts of butter (temperature: 20°C) were mixed at 6 speed using a Kenmix until the specific gravity reached 0.85, and then whipped for 2 minutes. Note that the butter with a product temperature of 20°C had been previously left undisturbed in an environment of 20°C for 15 hours (overnight) to adjust the temperature.

○Evaluation of workability The workability of the water-in-oil emulsion when mixed with the filling (cream cheese) under refrigeration (5°C) was evaluated on a five-point scale from the following viewpoints. In addition, control 1, butter (water-in-oil emulsion G) at a temperature of 20°C, and control 2, fresh cream at 5°C, were evaluated in the same manner.
5: No problem
4: Almost no problems, some difficulty in dispersion
3: Can be whipped, but dispersibility is poor
2: Cannot be whipped
1: Separation of oil and fat, non-whipping Workability: Those with a score of 5 were passed.

Table 3.

(Consideration)
From the "Workability evaluation", water-in-oil emulsions A and C were evaluated as 5 even in the 5°C temperature range, and were passed. In addition, when water-in-oil emulsions A and C were compared with control 1, butter at a temperature of 20°C (water-in-oil emulsion G), and control 2, fresh cream at 5°C, the final A water-in-oil emulsion for aerating fillings with similar specific gravity and good workability was obtained.

○Sensory evaluation Each aerated filling prepared in "○Preparation of aerated filling" was evaluated by 10 panelists who are involved in the development of water-in-oil emulsions and Western confectionery products from the following viewpoints (scored on a 5-point scale). ) and the average scores are shown in Table 4.

Melt in the mouth: Good (5 points) to poor (1 point)
Rich feeling: Strong (5 points) to weak (1 point)
Roughness: Not felt at all (5 points) to clearly felt (1 point)
In the sensory evaluation, those with a score of 3 or higher in all evaluations of melting in the mouth, richness, and roughness were considered to have passed.

Table 4.

From the results in Table 4, water-in-oil emulsion A passed the test, scoring 3 points or higher in all evaluations of melting in the mouth, richness, and roughness.

Therefore, from the results in Tables 3 and 4, water-in-oil emulsion A has good workability even under refrigeration, and can easily obtain aerated fillings. It was a water emulsion. Furthermore, the aerated filling obtained using water-in-oil emulsion A did not have any roughness, and had good melting in the mouth and rich feeling.

Discussion From the above results, in the present invention,
(1) SFC (solid fat content) is 30% to 50% at 5℃, 20% to 40% at 10℃, 10% to 20% at 20℃, 1% to 10% at 30℃,
(2) SFC at 30°C/SFC at 10°C ratio is 0.1 or more and 0.2 or less,
By satisfying conditions (1) and (2), it has good workability even under refrigeration, and is used to aerate fillings, making it possible to easily obtain aerated fillings. It has been found that water-in-oil emulsions can be provided.

Claims (5)

A water-in-oil emulsion for aerating fillings, characterized in that the SFC of the oil phase satisfies the following conditions (1) and (2).
(1) SFC (solid fat content): 30% to 50% at 5℃, 20% to 40% at 10℃, 10% to 20% at 20℃, 1% to 10% at 30℃
(2) SFC at 30°C/SFC at 10°C ratio is 0.1 or more and 0.2 or less A method for aerating a filling, comprising the step of mixing 3 to 30 parts by weight of the water-in-oil emulsion according to claim 1 to 100 parts by weight of the filling and aerating the mixture. The method according to claim 2, wherein the temperature of the water-in-oil emulsion during mixing is 2°C or more and 15°C or less. The water-in-oil emulsion according to claim 1, wherein the filling is cream cheese. 4. The method according to claim 2 or 3, wherein the filling is cream cheese.