JP3225849B2 - Foamable oil-in-water emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a foamable oil-in-water emulsion, and more particularly, to a foaming property which has a short whipping time, does not cause roughening and premature cutting during flower formation, and has excellent heat-resistant shape retention. It relates to an oil-in-water emulsion.

[0002]

2. Description of the Related Art Currently, foaming oil-in-water emulsions as filling and topping materials for confectionery and baking, ie, whipped creams, are mainly commercially available as compound creams containing natural fresh cream and vegetable oils and fats. However, in confectionery stores that produce large-scale products, compound creams are often used in place of expensive and cumbersome fresh creams, in terms of price and physical stability. The compound cream must have emulsion stability that does not thicken or solidify due to vibration or passage of time during distribution and storage, short whipping time, good workability after whipping, and also have shape retention and water separation resistance. Desired. In particular, the short whipping time and the physical properties of the whipped cream that do not become rough and do not break during flowering are essential conditions for more efficient productivity.

Heretofore, in order to shorten the whipping time, a method has been adopted in which the content of lecithin as a demulsifier is increased to make demulsification more rapid. However, as the demulsifying rate increases, the time in the optimum demulsifying state at the end of the whipping, that is, the working width is similarly shortened, resulting in a whip cream with extremely poor workability. In other words, the emulsification stability until the time of use is sufficiently increased, and the fat in the cream is quickly agglomerated at the time of whipping to partially destroy the emulsified state and maintain the demulsified state for a long time. There is a demand for whipped cream that has to be given the qualities it needs.

[0004] Recently, the use of polyglycerin fatty acid esters has been studied as a method of achieving these requirements. For example, JP-A-61-209562 discloses an example in which a polyglycerin fatty acid ester, lecithin and diacetyltartaric acid monoglyceride are combined.
No. 8644 discloses a method in which a polyglycerin fatty acid ester is mainly used and the proportion of a water-soluble emulsifier is larger than that of an oil-soluble emulsifier, and JP-A-5-23126 discloses an example in which lysolecithin is combined with a polyglycerin fatty acid ester and a sucrose fatty acid ester. However, none of them is satisfactory in terms of flavor or physical properties because of the large total amount of emulsifier.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a foamable oil-in-water which has a short whipping time, does not cause roughening or premature cutting during flower formation, and has excellent heat-retaining shape retention properties by combining a specific emulsifier. It is to provide a type emulsion.

[0006]

Means for Solving the Problems The present inventors have made intensive studies to solve the above drawbacks, and as a result, have found that a cream which can achieve the above object can be obtained by combining a specific emulsifier in a specific amount. The invention has been completed. That is, the present invention relates to a foamable oil-in-water emulsion comprising an aqueous phase containing 20 to 55% by weight of a fat and oil and a non-fat milk solid content, based on the total amount of the foamable oil-in-water emulsion.
0.02 to 0.5% by weight of a polyglycerin unsaturated fatty acid ester having an HLB of 8 or more, at least one of sorbitan fatty acid ester and glycerin fatty acid ester.
02 to 0.5% by weight, 0.01 to 0.4% by weight of at least one of a sucrose fatty acid ester having an HLB of 5 or more and a polyglycerin saturated fatty acid ester, furthermore, lecithin
Containing 0.01 to 0.3% by weight of a foaming oil-in-water emulsion
Amount of oil-soluble emulsifier with respect to total emulsifier contained in the product
Is a foamable oil-in-water emulsion having a ratio of 50% by weight or more . However, the oil-soluble emulsifier is sorbita
Fatty acid ester, glycerin fatty acid ester, HLB
Polyglycerin saturated / unsaturated fatty acids less than 10.0
Ter, a sucrose fatty acid ester having an HLB of less than 7.0, and
It refers to lecithin . Hereinafter, the present invention will be described in detail.

The oil-in-water foamable emulsion according to the present invention is composed of edible oils and fats, water and other components. The edible oils and fats are not particularly limited as long as they are edible oils and fats.For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil And vegetable oils such as evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil and the like. Oils or processed oils (melting points of about 15 to 40 ° C.) which have been subjected to hardening, fractionation, transesterification and the like. The fat content in the foamable emulsion is 2 to the total amount of the emulsion.
0 to 55% by weight. If the oil content is less than the lower limit, the texture is rough and the stiffness is weak, and a foamable oil-in-water emulsion having sufficient shape retention cannot be obtained. On the other hand, if the upper limit is exceeded, the emulsification deteriorates and a good cream cannot be obtained.

[0008] The polyglycerol unsaturated fatty acid ester having an HLB of 8 or more used in the present invention is a polyglycerin having a polymerization degree of glycerin of 2 or more and an unsaturated fatty acid bonded to the polyglycerin. For example, tetraglycerin monooleate (HLB8.8), hexaglycerin monooleate (HLB11.6), decaglycerin sesquiolate (HLB11.7), decaglycerin monooleate (HLB)
LB12.9). Unsaturated fatty acids that bind to polyglycerin include oleic acid, linoleic acid,
Linolenic acid and the like are exemplified, and oleic acid is mainly used. These can be used alone or in combination of two or more kinds. However, the oil phase part or the water phase is adjusted so that the total amount is 0.02 to 0.5% by weight based on the total amount of the foamable oil-in-water emulsion. Add to phase. The polyglycerin unsaturated fatty acid ester is effective in shortening the whipping time and improving the shape retention of the whipped cream. If the addition amount is less than 0.02% by weight, not only the whipping time is not shortened, but also the whipped cream causes a so-called return phenomenon,
Sufficient shape retention cannot be obtained. On the other hand, if the content exceeds 0.5% by weight, a so-called tight state is obtained. In the worst case, oil separation occurs in the middle of whipping, and the overrun is significantly reduced.

The sorbitan fatty acid ester or glycerin fatty acid ester used in the present invention is a sorbitan or glycerin in which a saturated or unsaturated fatty acid is ester-bonded to sorbitan or glycerin. The fatty acid species is not particularly restricted but includes, for example, saturated fatty acids such as stearic acid, palmitic acid and myristic acid and unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. At least one of the above-mentioned sorbitan fatty acid ester and glycerin fatty acid ester is added to the oil phase in an amount of 0.02 to 0.5% by weight based on the total amount of the foamable oil-in-water emulsion. Sorbitan fatty acid esters and glycerin fatty acid esters are used to control the overrun of whipped cream. When the amount is less than 0.02% by weight, a sufficient overrun cannot be obtained, and when the amount exceeds 0.5% by weight, the cream has no stiffness.

In addition, at least one of a sucrose fatty acid ester having an HLB of 5 or more and a polyglycerin saturated fatty acid ester is used in an amount of 0.0% with respect to the total amount of the foamable oil-in-water emulsion.
It is added so as to be 1 to 0.4% by weight. By adding these, the foamable oil-in-water emulsion achieves emulsification stability that does not thicken or solidify due to vibration or passage of time during distribution and storage. If the amount exceeds 0.4% by weight,
Water release easily occurs during refrigerated storage after whipping,
At the same time, a return phenomenon is recognized.

Furthermore, in the present invention, it is preferable to add lecithin in an amount of 0.01 to 0.3% by weight based on the total amount of the foamable oil-in-water emulsion. By the addition of lecithin, the plasticizing phenomenon, which is caused by the temperature rise and the vibration during the distribution and storage of the foamable oil-in-water emulsion, that is, the effect of suppressing so-called bottling is obtained. If the added amount exceeds 0.3% by weight, lecithin will act as a demulsifier, making it difficult to maintain proper physical properties after whipping.

In the present invention, the ratio of the total amount of the oil-soluble emulsifier to the total amount of the emulsifier added to the foamable oil-in-water emulsion is preferably 50% by weight or more. That is, the amount of the oil-soluble emulsifier added is preferably larger than the amount of the water-soluble emulsifier added. If the water-soluble emulsifier is more than the oil-soluble emulsifier, the cream after whipping will return,
Problems arise, such as no good heat-resistant shape retention properties can be obtained, or a reduction in whip time cannot be achieved.

The water-soluble emulsifiers of the present invention include sucrose fatty acid esters and polyglycerin fatty acid esters. The sucrose fatty acid ester belonging to the water-soluble emulsifier is HLB 7.0 or more, and the polyglycerin fatty acid ester is HLB.
It is 10.0 or more. As long as the above HLB is satisfied, both saturated / unsaturated sucrose fatty acid esters and polyglycerin fatty acid esters belong to the water-soluble emulsifier.

On the other hand, those classified as oil-soluble emulsifiers in the present invention include sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and lecithin. Sucrose fatty acid esters belonging to the oil-soluble emulsifier include HL
B7.0 and less than HLB 10.0 as polyglycerin fatty acid ester. H above
As long as LB is satisfied, both saturated / unsaturated sucrose fatty acid esters and polyglycerin fatty acid esters belong to the oil-soluble emulsifier.

Accordingly, the emulsifiers of the present invention are classified into water-soluble emulsifiers and oil-soluble emulsifiers as follows.
That is, the polyglycerol unsaturated fatty acid ester having an HLB of 8 or more is classified into an oil-soluble emulsifier if the HLB is 8 or more and less than 10, and a water-soluble emulsifier if the HLB is 10 or more. Sorbitan fatty acid esters and glycerin fatty acid esters are all classified as oil-soluble emulsifiers. As for sucrose fatty acid esters having an HLB of 5 or more and polyglycerin saturated fatty acid esters, sucrose fatty acid esters having an HLB of 5 or more and less than 7 are classified as oil-soluble emulsifiers, and those having an HLB of 7 or more are classified as water-soluble emulsifiers. Glycerin saturated fatty acid ester is an oil-soluble emulsifier, H
If the LB is 10 or more, it is classified as a water-soluble emulsifier. Lecithin is also classified as an oil-soluble emulsifier. In the present invention, each emulsifier is classified into a water-soluble emulsifier and an oil-soluble emulsifier according to the above classification, and the ratio of the total amount of the oil-soluble emulsifier to the total emulsifier added to the foamable oil-in-water emulsion is 50%.
It must be at least% by weight.

The foamable oil-in-water emulsion of the present invention may be produced according to a conventionally known method. For example, after pre-emulsification, homogenization, sterilization, rehomogenization, cooling,
Obtained by aging. The homogenization treatment or the stirring treatment can be performed before or after the sterilization or sterilization treatment. The homogenization may be either pre-homogenization or post-homogenization, or may be a two-stage homogenization combining both.

The aqueous phase may be a conventionally known aqueous phase obtained by mixing water with whole milk, skim milk powder, whole milk powder, fresh cream, sweetened condensed milk or soybean protein, etc.
It may be used up to about 6.0% by weight. In addition to the above, various phosphates such as hexametaphosphate and sodium bicarbonate may be used. Further, a stabilizer can be used if necessary. Examples of the stabilizer include gums, cellulose, and the like.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples.

Example 1 25.0 parts by weight of hydrogenated soybean oil having a rising melting point of 34 ° C. and 23.0 parts by weight of unsalted butter (oil content: 80%) were dissolved by heating, and 0.10 part by weight of soybean lecithin, 0.15 parts by weight of glycerin monooleate (HLB8.8) and 0.20 parts by weight of sorbitan fatty acid ester (HLB4.7) were uniformly dissolved to prepare an oil phase. Next, 4 parts by weight of skim milk powder, 0.15 parts by weight of sodium hexametaphosphate, 0.02 parts by weight of sodium bicarbonate and sucrose fatty acid ester (HLB5)
An aqueous phase was prepared by dissolving 0.20 parts by weight in water. The oil phase portion and the aqueous phase portion were mixed and preliminarily emulsified at 65 ° C. The pre-emulsion was directly sterilized with steam at 145 ° C. for 4 seconds, then homogenized at a homogenizing pressure of 50 kg / cm 2, cooled, and then aged in a refrigerator overnight. The proportion of the oil-soluble emulsifier in the total amount of the emulsifier in the cream obtained by this formulation is 100%. The whip was evaluated using a Kenwood mixer to evaluate the overrun after the whip, the flavor, the roughness / pointing at the time of artificial flowering, and the shape retention at 20 ° C.

○ Result Whipping time 2 minutes 15 seconds Overrun 115% Flavor Good Roughness / No breakage None Good shape retention

Example 2 A foamable oil-in-water emulsion was prepared in the same manner and in the same manner as in Example 1 except that glycerin fatty acid ester was used instead of sorbitan fatty acid ester, and the physical properties were confirmed.

O Emulsifier blending Soybean lecithin 0.10 parts by weight Tetraglycerin monooleate (HLB 8.8) 0.15 parts by weight Glycerin fatty acid ester (HLB 3.0) 0.20 parts by weight Sucrose fatty acid ester (HLB5) 0.20 Parts by weight Ratio of oil-soluble emulsifier to total emulsifier amount 100.0%

○ Result Whipping time 2 minutes 47 seconds Overrun 118% Flavor Good Roughness / No breakage None Good shape retention

EXAMPLE 3 Polyglycerin saturated fatty acid ester (HL) was used instead of sucrose fatty acid ester in the same production method and the same formulation as in Example 2 above.
B9) was used to prepare a foamable oil-in-water emulsion, and the physical properties were confirmed.

Emulsifier blending Soybean lecithin 0.10 part by weight Tetraglycerin monooleate (HLB 8.8) 0.15 part by weight Glycerin fatty acid ester (HLB 3.0) 0.20 part by weight Polyglycerin saturated fatty acid ester (HLB9) 20 parts by weight Ratio of oil-soluble emulsifier to total emulsifier 100.0%

○ Result Whipping time 2 minutes and 13 seconds Overrun 111% Flavor Good Roughness / No breakage Good Shape retention

Example 4 Foaming was carried out in the same manner and in the same manner as in Example 3 except that a water-soluble polyglycerin unsaturated fatty acid ester (HLB 11.6) was used instead of the oil-soluble polyglycerin unsaturated fatty acid ester. A water-soluble oil-in-water emulsion was prepared and its physical properties were confirmed.

Mixing of emulsifier Soybean lecithin 0.10 part by weight Hexaglycerin monooleate (HLB11.6) 0.15 part by weight Glycerin fatty acid ester (HLB3.0) 0.20 part by weight Polyglycerin saturated fatty acid ester (HLB9) 20 parts by weight Ratio of oil-soluble emulsifier to total emulsifier 100.0%

○ Result Whipping time 3 minutes 18 seconds Overrun 128% Flavor Good Roughness / No breakage None Good shape retention

Example 5 Foaming was carried out in the same manner and in the same manner as in Example 4 above, except that a sucrose fatty acid ester of HLB15 as a water-soluble emulsifier was used instead of the polyglycerol saturated fatty acid ester of HLB9 as an oil-soluble emulsifier. A water-soluble oil-in-water emulsion was prepared and its physical properties were confirmed.

O Emulsifier blending Soybean lecithin 0.10 parts by weight Tetraglycerin monooleate (HLB 8.8) 0.15 parts by weight Glycerin fatty acid ester (HLB 3.0) 0.20 parts by weight Sucrose fatty acid ester (HLB 15) 0.20 Parts by weight Ratio of oil-soluble emulsifier to total emulsifier 69.2%

○ Result Whipping time: 2 minutes 55 seconds Overrun: 118% Good flavor Roughness, no breakage None Good shape retention

Example 6 In the same manner and in the same manner as in Example 5 described above, decaglycerin monooleate of HLB 12.9 which is a water-soluble emulsifier was used in place of tetraglycerin monooleate of HLB 8.8 which is an oil-soluble emulsifier. Thus, a foamable oil-in-water emulsion was prepared, and the physical properties were confirmed.

O Emulsifier blending Soybean lecithin 0.10 parts by weight Decaglycerin monooleate (HLB12.9) 0.15 parts by weight Glycerin fatty acid ester (HLB3.0) 0.20 parts by weight Sucrose fatty acid ester (HLB15) 0.10 Parts by weight Ratio of oil-soluble emulsifier to total emulsifier amount 54.5%

○ Results Whipping time 3 minutes 02 seconds Overrun 121% Flavor Good Roughness / No sharpness None Good shape retention

Comparative Example 1 An oil-soluble emulsifier was prepared in the same manner and in the same manner as in Example 1 except that 50
%, A foamable oil-in-water emulsion was prepared, and the physical properties were confirmed.

O Emulsifier formulation Decaglycerin monooleate (HLB12.9) 0.15 parts by weight Sorbitan fatty acid ester (HLB4.7) 0.20 parts by weight Sucrose fatty acid ester (HLB15) 0.20 parts by weight Based on the total emulsifier amount Ratio of oil-soluble emulsifier 36.3%

○ Result Whipping time: 4 minutes, 44 seconds Overrun: 128% Flavor Good Roughness / cut off None Shape retention Slightly poor

Comparative Example 2 A foamable oil-in-water emulsion was prepared by the same production method and the same formulation as in Example 2 except that the amount of tetraglycerin monooleate added was more than 0.4 part by weight, and the physical properties were confirmed. did.

Mixing of emulsifier Soybean lecithin 0.10 part by weight Tetraglycerin monooleate (HLB8.8) 0.42 part by weight Glycerin fatty acid ester (HLB3.0) 0.20 part by weight Sucrose fatty acid ester (HLB5) 0.20 Parts by weight Ratio of oil-soluble emulsifier to total emulsifier amount 100.0%

○ Result Whipping time 1 minute 22 seconds Overrun 45% Flavor Bitterness Roughness / cut off Poor shape retention

Comparative Example 3 A foamable oil-in-water emulsion was prepared by the same method and in the same manner as in Example 2 above, without adding the sucrose fatty acid ester of HLB5, and the physical properties were confirmed.

Mixing of emulsifier Soy lecithin 0.10 parts by weight Tetraglycerin monooleate (HLB 8.8) 0.15 parts by weight Glycerin fatty acid ester (HLB 3.0) 0.20 parts by weight Ratio of oil-soluble emulsifier to total emulsifier 100.0%

○ Results During the aging in the refrigerator overnight, bottling occurred.

[0045]

As described above, according to the present invention, it is possible to obtain a foaming oil-in-water emulsion having a short whipping time, not causing roughness or premature breakage during flower formation, and having excellent heat-resistant shape retention. Was.

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/19 A23D 7/00 A23L 1/03

Claims (1)

(57) [Claims] 1. A foamable oil-in-water emulsion comprising an aqueous phase containing 20 to 55% by weight of fats and oils and solids of non-fat milk, etc., wherein HLB8 is used based on the total amount of the foamable oil-in-water emulsion. The above polyglycerin unsaturated fatty acid ester 0.02-0.5
0.02 to 0.5% by weight of at least one of sorbitan fatty acid ester and glycerin fatty acid ester and at least one of sucrose fatty acid ester of HLB 5 or more and polyglycerin saturated fatty acid ester 0.0
1 to 0.4% by weight, and lecithin in an amount of 0.01 to 0.1 % .
Total milk containing 3% by weight and contained in foamable oil-in-water emulsion
The ratio of the total amount of the oil-soluble emulsifier to the amount of the emulsifier is 50% by weight.
% Foamable oil-in-water emulsion. However, an oil-soluble emulsifier is a sorbitan fatty acid ester.
Ter, glycerin fatty acid ester, HLB less than 10.0
Polyglycerin saturated / unsaturated fatty acid esters, HLB
Less than 7.0 sucrose fatty acid esters and lecithin
U.