JP3253795B2 - Oil-in-water emulsified oil / fat composition for acidic dessert - Google Patents
Oil-in-water emulsified oil / fat composition for acidic dessertInfo
- Publication number
- JP3253795B2 JP3253795B2 JP08096094A JP8096094A JP3253795B2 JP 3253795 B2 JP3253795 B2 JP 3253795B2 JP 08096094 A JP08096094 A JP 08096094A JP 8096094 A JP8096094 A JP 8096094A JP 3253795 B2 JP3253795 B2 JP 3253795B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- emulsified oil
- weight
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酸性デザート用の水中
油型乳化油脂組成物に関する。この組成物は耐酸性が高
いので、果汁等の酸性物質を含有するデザート食品のベ
ース部の上下に層充填したり、あるいは内包させた状態
で利用できる。The present invention relates to an oil-in-water emulsified oil / fat composition for acidic desserts. Since this composition has high acid resistance, it can be used in a state in which dessert food containing an acidic substance such as fruit juice is layer-filled or encapsulated above and below the base of a dessert food.
【０００２】[0002]
【従来の技術】従来の多層充填されたデザート食品は、
ベース部分に色素やフレーバーの違うものを用い、それ
らを多層充填して多層としたり、あるいはソース状の組
成物をベース部の上または下に充填し、層状にして製品
化したものが大部分を占めている。最近では、食生活の
高級化や嗜好の多様化に伴ってこのベース部の上に乳化
油脂組成物、いわゆるクリームを充填したもの、あるい
はクリームをホイップしてトッピングした製品も上市さ
れている。2. Description of the Related Art Conventional multi-layer filled dessert foods are:
The base is made of different dyes and flavors and is filled in multiple layers to form a multilayer, or a source-like composition is filled above or below the base to form a layer, and most of the products are made into layers. is occupying. In recent years, products with emulsified oil / fat composition, so-called cream, or whipped with cream and topped with this base have been put on the market along with the sophistication of eating habits and diversification of taste.
【０００３】しかし、ベース部の上にクリームを充填し
たものではベース部が中性域に近いものか、コーヒーゼ
リーのように弱酸性のものに限られ、これよりも酸性域
ではクリームは流動性を維持できないものであった。ま
た、ホイップドクリームをトッピングするものでは、ク
リームはホイップされ絞り出し等により形造られた状態
にあり、保形性、離水等の変化はあるものの、クリーム
としてはこれ以上変化することはない。[0003] However, in the case where the cream is filled on the base portion, the base portion is limited to a near neutral region or a weakly acidic one such as coffee jelly. Could not be maintained. In the case of whipped cream topping, the cream is whipped and shaped by squeezing and the like, and although there are changes in shape retention, water separation, etc., the cream does not change any more.
【０００４】ところが、果汁、酸味料を用いて強酸性域
にあるベース部にクリームを充填した場合、クリームは
ベース部との接触面でベース部からの酸の影響を受け、
可塑化を始める。通常の酸性デザート用ゼリー食品また
は酸性プディング状組成物は製造後に若干離水するの
で、この離水した強酸性水の一部は保存中にクリームに
移行し、このためクリームの可塑化が促進され、最終的
にはホワイトチョコレート様の硬い凝集物を形成する。[0004] However, when cream is filled into a base portion in a strongly acidic region using fruit juice or a sour agent, the cream is affected by acid from the base portion on a contact surface with the base portion,
Start plasticizing. The usual acidic dessert jelly food or acidic pudding-like composition is slightly water-separated after production, and a part of the separated strongly acid water migrates to the cream during storage, which promotes the plasticization of the cream and the final Form hard aggregates like white chocolate.
【０００５】フルーツゼリー食品等のベース部の硬さ
は、レオメーターを用い、ヨーグルトカッターで測定す
ると、その降伏値が１００〜１５０ｇ／ｃｍ2 であり、
比較的軟らかいテクスチャーを維持しているので、添加
するクリームもこれに合わせて、喫食時流動性を保って
いなければゼリー食品との調和がとれないものとなり、
商品価値を著しく損ねるものになる。しかし、従来のこ
の種クリーム組成物を強酸性のベース部に添加すると、
保存中に全て可塑化が進むため、フルーツゼリー食品等
の酸性ゼリー食品にクリームを載せた商品は製造されて
いなかった。[0005] The hardness of the base portion of a fruit jelly food or the like is measured by a yogurt cutter using a rheometer, and the yield value is 100 to 150 g / cm 2 .
Since the relatively soft texture is maintained, the cream to be added will not be in harmony with jelly food unless the fluidity during eating is maintained according to this,
Product value will be significantly impaired. However, when this conventional cream composition is added to a strongly acidic base,
Since all plasticization proceeds during storage, a product in which a cream is placed on an acidic jelly food such as a fruit jelly food has not been manufactured.
【０００６】[0006]
【発明が解決しようとする課題】従って、本発明の課題
は、強酸性域にあるゼリー食品やプディング等のデザー
ト食品原料と接触させても凝固、沈澱、可塑化等を起こ
さない安定な耐酸性水中油型乳化油脂組成物を提供する
ことを目的とするものである。さらに、本発明の他の課
題は、水中油型乳化油脂組成物を、酸性域にあるゼリー
状あるいはプディング状組成物を充填したものの上層ま
たは下層に充填するか、あるいは内包された状態に充填
し、長期間保存しても保存中にこの水中油型乳化油脂組
成物が可塑化することのないデザート食品を提供するこ
とを目的とするものである。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a stable acid resistant composition which does not cause coagulation, precipitation, plasticization, etc. even when it is brought into contact with a desiccant food material such as jelly food or pudding in a strongly acidic region. It is an object of the present invention to provide an oil-in-water emulsified fat composition. Further, another object of the present invention is to fill an oil-in-water emulsified oil / fat composition into an upper layer or a lower layer of a jelly-like or pudding-like composition in an acidic region, or to fill an encapsulated state. It is an object of the present invention to provide a dessert food in which the oil-in-water emulsified oil / fat composition does not plasticize during storage even after long-term storage.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記のよ
うな状況に鑑み、耐酸性に優れた水中油型乳化油脂組成
物を提供すべく鋭意研究の結果、この種乳化油脂組成物
の不安定要因である蛋白質およびカルシウム、マグネシ
ウム等の２価のアルカリ金属イオンを出来るだけ少なく
し、さらに、乳化性の維持と、耐酸性を確保するために
蛋白質の種類と量を規定するとともに、耐酸性を付与、
強化するためクエン酸三ナトリウムを使用したところ、
酸性域においてもすぐれた乳化安定性を示す水中油型乳
化油脂組成物が得られることを見い出し、本発明をなす
に至った。In view of the above situation, the present inventors have conducted intensive studies to provide an oil-in-water emulsified oil / fat composition having excellent acid resistance. The protein and calcium, magnesium and other divalent alkali metal ions, which are the causes of instability, are reduced as much as possible. Further, the type and amount of the protein are specified in order to maintain the emulsifying property and ensure acid resistance. Provides acid resistance,
When using trisodium citrate to strengthen,
The present inventors have found that an oil-in-water emulsified oil / fat composition exhibiting excellent emulsification stability even in an acidic region can be obtained, and have accomplished the present invention.
【０００８】すなわち、本発明は、組成物中、乳糖を１
〜１０重量％、クエン酸三ナトリウムを０．１〜１．５
重量％含有し、蛋白質としてカゼインナトリウムおよび
／またはホエー蛋白質を０．０１〜０．３重量％含有す
る酸性デザート用水中油型乳化油脂組成物に関する。That is, according to the present invention, lactose is contained in a composition.
10 to 10% by weight, trisodium citrate 0.1 to 1.5
The present invention relates to an oil-in-water emulsified oil / fat composition for acidic dessert containing 0.01% to 0.3% by weight of sodium caseinate and / or whey protein as a protein.
【０００９】本発明による水中油型乳化油脂組成物の使
用原材料は、クリームの製造における公知の原材料の使
用が可能である。例えば、蔗糖をはじめとする各種糖
類、甘味料、着色料、着香料、リン酸塩等の従来のクリ
ームの構成原材料が従来のものと同様の方法で使用でき
る。The raw materials used for the oil-in-water emulsified fat composition according to the present invention can be any of the known raw materials used in the production of creams. For example, conventional cream constituents such as various sugars such as sucrose, sweeteners, coloring agents, flavors, and phosphates can be used in the same manner as conventional creams.
【００１０】一般的に、この種の乳化油脂組成物は、油
相と水相をそれぞれ加温し、混合後、予備乳化し、均質
化した後、殺菌または滅菌し、必要に応じて再び均質化
し、冷却して製造されている。本発明による水中油型乳
化油脂組成物の製造は、従来からの常法によるクリーム
の製造工程をそのまま使用でき、超高温短時間殺菌法
（ＵＨＴ法）により、１１５〜１２０℃での間接殺菌あ
るいは１４０〜１５０℃での直接滅菌等の工程を採用す
ることも可能である。Generally, this type of emulsified oil / fat composition is prepared by heating an oil phase and an aqueous phase, mixing, pre-emulsifying, homogenizing, sterilizing or sterilizing, and re-homogenizing as necessary. It is manufactured after cooling. The production of the oil-in-water emulsified oil / fat composition according to the present invention can use the conventional cream production process by a conventional method as it is, and indirect sterilization at 115 to 120 ° C or ultra-high temperature short-time sterilization (UHT method). It is also possible to adopt a process such as direct sterilization at 140 to 150 ° C.
【００１１】使用原料について説明すると、油脂につい
ては、公知の動植物油脂の使用が可能である。脂肪含有
率は特に規定するものではなく、ベース部との相性に応
じて決定する。一般的には組成物中２０〜４０％程度の
脂肪含量が好ましい。通常のノンデーリークリームでは
クリームの香味感を得るため、乳成分として脱脂粉乳、
全脂粉乳、脱脂乳、濃縮乳等を用いているが、これらの
乳成分中の蛋白質やカルシウム、マグネシウム等の２価
のミネラルは耐酸性を阻害するものである。従って、乳
化油脂組成物の耐酸性を確保するためには、脱脂粉乳、
全脂粉乳、脱脂乳、濃縮乳等の添加は好ましくない。ま
た、乳脂肪としてバターの使用も可能であるが、バター
中には生乳と組成がほぼ同じ無脂乳固形分を若干含有し
ているため、乳化油脂組成物の耐酸性を高めるにはバタ
ーオイルを使用するのが好ましい。To explain the raw materials used, known fats and oils can be used for fats and oils. The fat content is not particularly specified and is determined according to the compatibility with the base portion. Generally, a fat content of about 20 to 40% in the composition is preferred. In order to obtain the flavor of cream in ordinary non-daily cream, skim milk powder,
Whole milk powder, skim milk, concentrated milk and the like are used, and proteins and divalent minerals such as calcium and magnesium in these milk components inhibit acid resistance. Therefore, in order to ensure the acid resistance of the emulsified fat composition, skim milk powder,
Addition of whole milk powder, skim milk, concentrated milk and the like is not preferable. In addition, butter can be used as milk fat, butter contains some non-fat milk solids having almost the same composition as raw milk. It is preferred to use
【００１２】乳化油脂組成物の耐酸性を阻害する蛋白質
およびカルシウム、マグネシウム等の２価のミネラルを
含まない乳素材として乳糖を使用すると良い。乳糖は乳
化油脂組成物にボディ感を付与するので１〜１０重量
％、好ましくは２〜６重量％添加すると良い。次に、蛋
白質については、耐酸性を長期間維持するため、蛋白質
の選定と添加量は極めて重要な要件となる。良好な乳化
性を維持するための蛋白質にはカゼインナトリウムまた
はホエー蛋白質を使用するのが良い。添加量は極く少量
でよい。また若干乳化は損なわれるものの、蛋白質を添
加しないものでも乳化の維持は可能である。カゼインナ
トリウムまたはホエー蛋白質は、乳化油脂組成物中０．
３重量％以下、好ましくは０．１０〜０．１５重量％の
添加が良い。０．３重量％を越える量を添加した場合、
製造直後の乳化性は極めて良好であるが、この乳化油脂
組成物を酸性ゼリー食品のベース部に充填すると、可塑
化が経時的に促進され、品質的には劣化が進みやすくな
るので、これ以上の添加量は好ましくない。Lactose is preferably used as a milk material which does not contain proteins which inhibit the acid resistance of the emulsified oil / fat composition and divalent minerals such as calcium and magnesium. Lactose is added in an amount of 1 to 10% by weight, preferably 2 to 6% by weight, since it gives the emulsified oil / fat composition a body feeling. Next, in order to maintain the acid resistance of the protein for a long period of time, the selection and amount of the protein are extremely important requirements. It is preferable to use sodium caseinate or whey protein as a protein for maintaining good emulsifiability. The amount of addition may be very small. Further, although the emulsification is slightly impaired, the emulsification can be maintained even with no added protein. Sodium caseinate or whey protein is present in the emulsified fat composition at 0.1%.
Addition of 3% by weight or less, preferably 0.10 to 0.15% by weight is good. When adding more than 0.3% by weight,
The emulsifiability immediately after production is extremely good, but when this emulsified oil / fat composition is filled into the base of an acidic jelly food, plasticization is promoted with time, and the quality tends to deteriorate. Is not preferred.
【００１３】次に、この乳化油脂組成物の甘味度および
比重を調整するために糖類を添加する。添加する糖類と
しては上白糖、水飴、糖アルコール等が使用でき、特に
その種類を選ばない。それぞれベース部の酸味と甘味の
バランスをとりながら、糖質の種類と添加量を設定すれ
ば良い。また、この乳化油脂組成物に粘性を付与するた
めには、増粘多糖類を添加するのが好ましい。増粘多糖
類としては、現在食品に用いられているほとんどのもの
が使用可能である。例示すれば、キサンタンガム、グア
ガム、ローカストビーンガム、タマリンド種子ガム、Ｈ
Ｍペクチン、ＬＭペクチン等が効果的に使用できるが、
キサンタンガム、ＨＭペクチン、ＬＭペクチンを単独、
または組み合わせて使用するのが好ましい。Next, saccharides are added to adjust the sweetness and specific gravity of the emulsified oil / fat composition. As the saccharide to be added, white sucrose, starch syrup, sugar alcohol and the like can be used, and the kind thereof is not particularly limited. What is necessary is just to set the kind of sugar and the amount of addition while balancing the acidity and sweetness of the base part. In order to impart viscosity to the emulsified oil / fat composition, it is preferable to add a thickening polysaccharide. As the thickening polysaccharide, most of those currently used in foods can be used. For example, xanthan gum, guar gum, locust bean gum, tamarind seed gum, H
M pectin, LM pectin, etc. can be used effectively,
Xanthan gum, HM pectin, LM pectin alone,
Alternatively, it is preferable to use them in combination.
【００１４】次に、本発明の乳化油脂組成物に耐酸性を
付与し、保存中の乳化性を維持するため、クエン酸三ナ
トリウムの添加は必須の要件である。クエン酸三ナトリ
ウムのみでも耐酸性は維持できるが、好ましくはリン酸
塩と組み合わせて使用すると良い。 このクエン酸三ナ
トリウムの添加量は０．１〜１．５重量％好ましくは
０．３〜０．８重量％である。これより少ないと耐酸性
の付与が難しく、また１．５重量％を越える量の添加で
はクエン酸塩由来の金属臭が強く感じられるようにな
り、食品として適さないものになる。 また本発明の乳
化油脂組成物に用いる乳化剤は公知のものが使用可能で
ある。乳化剤の組み合わせとしては、乳化油脂組成物に
解乳化を生じさせないような強固なコーヒークリーム仕
様の乳化系が好ましい。使用可能な乳化剤を例示すれ
ば、シュガーエステル、モノグリセリド、ソルビタン脂
肪酸エステル、レシチン、有機酸エステル、ポリグリセ
リン脂肪酸エステル等があげられ、これらを単独又は組
み合わせて使用できる。Next, in order to impart acid resistance to the emulsified oil / fat composition of the present invention and maintain emulsification during storage, addition of trisodium citrate is an essential requirement. Although acid resistance can be maintained with only trisodium citrate, it is preferable to use it in combination with phosphate. The addition amount of the trisodium citrate is 0.1 to 1.5% by weight, preferably 0.3 to 0.8% by weight. If the amount is less than this, it is difficult to impart acid resistance, and if added in an amount exceeding 1.5% by weight, a metallic odor derived from citrate will be strongly felt, making the food unsuitable. Known emulsifiers can be used for the emulsified oil / fat composition of the present invention. As a combination of emulsifiers, an emulsification system of a strong coffee cream specification that does not cause demulsification of the emulsified oil / fat composition is preferable. Examples of usable emulsifiers include sugar esters, monoglycerides, sorbitan fatty acid esters, lecithin, organic acid esters, polyglycerin fatty acid esters, and the like, and these can be used alone or in combination.
【００１５】[0015]
【実施例】次に本発明を実施例、比較例によりさらに具
体的に説明するが、本発明はこの実施例にのみ限定され
るものではない。以下の実施例、比較例の配合量はすべ
て重量％を示すものである。 実施例１ 精製パーム油３０．０％を８０℃まで加温した。これと
は別に、乳糖４．０％、カゼインナトリウム０．５％、
乳化剤０．５％、ＨＭペクチン０．２％、キサンタンガ
ム０．１０％、砂糖８．０％、クエン酸三ナトリウム
１．０％、香料０．０５％、を水５６．０％に添加、溶
解して水相を調製し、６５℃まで加温した。水相を攪拌
しながら、加温した油相を水相に添加し、ホモミキサー
の高速剪断によって予備乳化を行い、予備乳化後直ちに
２段均質機を用い、１段目５０ｋｇ／ｃｍ2 、２段目１
０ｋｇ／ｃｍ2 で均質化を行った。均質化後の乳化油脂
組成物をＵＨＴ殺菌冷却機で１１５℃、３秒間の殺菌を
行い、殺菌後再び２段均質機で１段目３０ｋｇ／ｃｍ
2 、２段目１０ｋｇ／ｃｍ2で均質化を行い、さらに１
０℃まで急速冷却した。以下これと同じ工程および条件
で表１に示す配合により、実施例、比較例に用いる乳化
油脂組成物を調製した。Next, the present invention will be described more specifically with reference to examples and comparative examples, but the present invention is not limited to these examples. The amounts of the following Examples and Comparative Examples all indicate% by weight. Example 1 Refined palm oil 30.0% was heated to 80 ° C. Separately, lactose 4.0%, casein sodium 0.5%,
Add 0.5% emulsifier, 0.2% HM pectin, 0.10% xanthan gum, 8.0% sugar, 1.0% trisodium citrate, 0.05% flavor to 56.0% water and dissolve To prepare an aqueous phase and warmed to 65 ° C. While stirring the aqueous phase, the heated oil phase was added to the aqueous phase, pre-emulsified by high-speed shearing of a homomixer, and immediately after the pre-emulsification, using a two-stage homogenizer, the first stage was 50 kg / cm 2 , 2 Stage 1
Homogenization was performed at 0 kg / cm 2 . The homogenized emulsified oil / fat composition is sterilized by a UHT sterilizing cooler at 115 ° C. for 3 seconds. After sterilizing, the first stage is again 30 kg / cm by a two-stage homogenizer.
2. Homogenize at 10kg / cm 2 in the second stage,
Cooled rapidly to 0 ° C. Hereinafter, emulsified fats and oils compositions used in Examples and Comparative Examples were prepared according to the same processes and conditions as shown in Table 1 below.
【００１６】実施例２ 実施例１の精製パーム油の１０重量％をバターオイルに
代え、さらにバターオイル５重量％を増加させ乳化剤を
０．１０重量％増量し、砂糖２重量％、キサンタンガム
０．０４重量％、クエン酸三ナトリウム０．２重量％を
それぞれ減少させた以外実施例１と同じ原材料および同
じ工程により本発明の乳化油脂組成物を調製した。Example 2 10% by weight of the refined palm oil of Example 1 was replaced with butter oil, butter oil was further increased by 5% by weight, emulsifier was increased by 0.10% by weight, sugar 2% by weight, xanthan gum 0.1% by weight. An emulsified oil / fat composition of the present invention was prepared using the same raw materials and the same steps as in Example 1 except that the amount of each of the ingredients was reduced by 04% by weight and trisodium citrate 0.2% by weight.
【００１７】実施例３ 実施例１の精製パーム油の５重量％をバターオイルに代
え、乳糖の量を２重量％増加させ、砂糖を２重量％、ク
エン酸三ナトリウムを０．２重量％減少させた以外実施
例１と同じ原材料および同じ工程により本発明の乳化油
脂組成物を調製した。Example 3 5% by weight of the refined palm oil of Example 1 was replaced with butter oil, the amount of lactose was increased by 2% by weight, sugar was reduced by 2% by weight, and trisodium citrate was reduced by 0.2% by weight. An emulsified oil / fat composition of the present invention was prepared using the same raw materials and the same steps as in Example 1 except that the emulsification was performed.
【００１８】実施例４ 実施例３のカゼインナトリウムを、ホエー蛋白質に代え
た以外実施例３と同じ原材料および同じ工程により本発
明の乳化油脂組成物を調製した。Example 4 An emulsified oil / fat composition of the present invention was prepared by using the same raw materials and the same steps as in Example 3 except that the sodium caseinate of Example 3 was replaced with whey protein.
【００１９】ここでは実施の一例を示したが、商品化に
際して、デザート食品に用いる本発明の乳化油脂組成物
は、その甘味度や乳感、濃厚感（こってりタイプ、あっ
さりタイプ）等ベース部となるゼリーのフレーバー、テ
クスチャー等によって原材料を適宜選択するのが良い。Although an example of the embodiment is shown here, when commercialized, the emulsified oil / fat composition of the present invention used for dessert food has a base part such as a sweetness, a milky feeling, a rich feeling (a thick type, a light type) and the like. Raw materials may be appropriately selected depending on the flavor, texture, and the like of the jelly.
【００２０】本発明の実施例１のものは、比較的あっさ
りタイプの乳化油脂組成物であり、ベース部となるゼリ
ーも比較的さっぱりしたものに適している。実施例２の
ものは、乳脂肪分が多く、こってりタイプの乳化油脂組
成物であるので、酸味と甘味の強いゼリーベースとの相
性が良い。実施例３と実施例４のものは乳脂肪分と植物
脂肪分のバランスが良く、あっさりした中にほのかな乳
感を感じる乳化油脂組成物であって、ほとんどのゼリー
ベースに適している。The composition of Example 1 of the present invention is a relatively light type emulsified oil / fat composition, and the jelly serving as the base is suitable for a relatively light jelly. Since the composition of Example 2 has a high milk fat content and is a fat-type emulsified oil / fat composition, it has good compatibility with a jelly base having strong sourness and sweetness. Examples 3 and 4 are emulsified oil / fat compositions which have a good balance between milk fat and vegetable fat and give a light milky feeling while being simple, and are suitable for most jelly bases.
【００２１】比較例１は、実施例１で使用する原材料の
乳糖を脱脂乳に代えた配合にしたものであり、風味が良
好であった。比較例２は、実施例１の精製パーム油の１
０重量％を１５重量％のバターオイルに代えるととも
に、乳糖を脱脂乳に代え、さらにカゼインナトリウムの
量を０．６５重量％増加させたものであり、コーヒーク
リーム様の配合であって、中性付近での乳化安定性は極
めて良好であった。Comparative Example 1 was prepared by replacing lactose as a raw material used in Example 1 with skim milk, and had a good flavor. Comparative Example 2 is one of the refined palm oils of Example 1.
It replaces 0% by weight with 15% by weight of butter oil, replaces lactose with skim milk, and further increases the amount of sodium caseinate by 0.65% by weight. The emulsion stability in the vicinity was very good.
【００２２】比較例３は、実施例１の原材料配合に対し
て、精製パーム油の５重量％をバターオイルに代え、カ
ゼインナトリウムの量を０．８５重量％増加し、ＨＭペ
クチンとクエン酸三ナトリウムを全く添加しないもので
あり、比較例２と同様の性質をもった乳化油脂組成物で
あった。比較例４は精製パーム油の５重量％をバターオ
イルに代え、ホエー蛋白質を本発明の蛋白質含有量の上
限以上にしたものであるが、これも中性域での乳化安定
性は優れていた。In Comparative Example 3, 5% by weight of the refined palm oil was replaced with butter oil, the amount of sodium caseinate was increased by 0.85% by weight, and HM pectin and tricitrate were used. An emulsified oil / fat composition having no sodium added and having the same properties as Comparative Example 2. In Comparative Example 4, 5% by weight of the refined palm oil was replaced with butter oil, and the whey protein was made to have an upper limit of the protein content of the present invention or more, which also had excellent emulsion stability in the neutral region. .
【００２３】本発明の実施例および比較例により調製し
た乳化油脂組成物は、次に述べるフルーツゼリーを用い
て耐酸性について試験した。１００ｍｌ容量の容器にス
トローベリーゼリーミックス（ＰＨ３．６、酸度０．４
０）８０ｇを充填し、冷却した。ゼリーがセットしたと
ころで、調製した乳化油脂組成物１５ｇをゼリーの上に
充填し、上蓋をシールして保存試料とした。この保存試
料を１０℃で２週間保存し、ゼリーの上に充填した乳化
油脂組成物の脂肪球の状態と流動性を評価した。評価結
果を表２に示す。The emulsified oil / fat compositions prepared according to the examples and comparative examples of the present invention were tested for acid resistance using the fruit jelly described below. Strawberry jelly mix (pH 3.6, acidity 0.4) in a 100 ml container
0) 80 g was charged and cooled. When the jelly was set, 15 g of the prepared emulsified oil / fat composition was filled on the jelly, and the upper lid was sealed to obtain a preserved sample. This preserved sample was preserved at 10 ° C. for 2 weeks, and the state and fluidity of fat globules of the emulsified oil / fat composition filled on the jelly were evaluated. Table 2 shows the evaluation results.
【００２４】[0024]
【表１】 [Table 1]
【００２５】[0025]
【表２】 [Table 2]
【００２６】この結果によると、実施例のものはいずれ
もゼリー充填後の経時的な脂肪凝集はほとんどなく、乳
化状態は良好であった。また、流動性も損なわれること
なく、風味、口溶けの劣化等の乳化破壊によって生じる
品質の変化もほとんど認められなった。According to the results, all of the examples showed little fat aggregation over time after filling with jelly, and the emulsified state was good. Further, almost no change in quality caused by emulsification destruction such as deterioration of flavor and melting in the mouth was observed without impairing fluidity.
【００２７】比較例１、２では充填後に乳化油脂組成物
の可塑化がすすみ、２週間後には硬く固化した状態にな
った。脱脂粉乳を使用していない比較例３、４も充填後
１週間目では可塑化がすすんでいたが、乳化油脂組成物
の硬さは比較例１、２に比べて軟らかかった。比較例
３、４の乳化油脂組成物の可塑化傾向は充填後２週間目
で顕著となったが、硬さは比較例の中では軟らかかっ
た。しかし、可塑化することによって商品としての価値
は大きく損なわれた。In Comparative Examples 1 and 2, the emulsified oil / fat composition plasticized after filling, and became hard and solid after 2 weeks. In Comparative Examples 3 and 4 in which no skim milk powder was used, plasticization had progressed one week after filling, but the hardness of the emulsified oil / fat composition was softer than Comparative Examples 1 and 2. The plasticization tendency of the emulsified oil / fat compositions of Comparative Examples 3 and 4 became remarkable two weeks after filling, but the hardness was soft in Comparative Examples. However, its value as a product was greatly impaired by plasticization.
【００２８】酸性域に接した乳化油脂組成物の可塑化は
脱脂粉乳や全脂粉乳といった乳蛋白質と２価のアルカリ
金属塩を多く含有するものがもっとも顕著であり、ま
た、カゼインナトリウム、ホエー蛋白質等もある程度以
上含有すると、乳化油脂組成物の可塑化が促進された。
本発明の実施例でも明らかなように、乳化油脂組成物中
に２価のアルカリ金属塩をほとんど含まず、また、総蛋
白量も０．３重量％以下の系では、クエン酸三ナトリウ
ムの併用で、酸性域ゼリーに上に乳化油脂組成物を添加
しても、乳化油脂組成物の可塑化は進まないものであっ
た。The plasticization of the emulsified oil / fat composition in contact with the acidic region is most remarkable in milk protein such as skim milk powder and whole milk powder and those containing a large amount of divalent alkali metal salts, and sodium caseinate and whey protein. And the like, the plasticization of the emulsified oil / fat composition was promoted when contained to some extent.
As is clear from the examples of the present invention, in a system in which a divalent alkali metal salt is hardly contained in the emulsified oil / fat composition and the total protein amount is 0.3% by weight or less, trisodium citrate is used in combination. Thus, even if the emulsified oil / fat composition was added to the acidic region jelly, plasticization of the emulsified oil / fat composition did not proceed.
【００２９】[0029]
【発明の効果】本発明の乳化油脂組成物は、低酸性域に
あるゼリー状あるいはプディング状組成物を容器に充填
しその下層、または上層、あるいは内包させた状態に本
発明の乳化油脂組成物を充填し、これと一体の状態で長
期間保存しても乳化油脂組成物が可塑化することのない
デザート食品を得ることができる。The emulsified oil / fat composition of the present invention is prepared by filling a jelly-like or pudding-like composition in a low-acid region into a container and lower or upper layer or containing the same. And a dessert food in which the emulsified oil / fat composition is not plasticized even when stored for a long period of time in an integrated state.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 川北 佳代子 埼玉県川越市小堤38−33 (56)参考文献 特開 昭64−51054（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23C 11/00 - 11/10 A23D 7/00 A23L 1/19 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Kayoko Kawakita 38-33 Kotsutsumi, Kawagoe-shi, Saitama (56) References JP-A-64-51054 (JP, A) (58) Fields investigated (Int. Cl. 7) A23C 11/00-11/10 A23D 7/00 A23L 1/19
Claims (1)
リウムを０．１〜１．５重量％、蛋白質としてカゼイン
ナトリウムおよび／またはホエー蛋白質を０．０１〜
０．３重量％含有する酸性デザート用水中油型乳化油脂
組成物。1. Lactose 1 to 10% by weight, trisodium citrate 0.1 to 1.5% by weight, casein as protein
Sodium and / or whey protein from 0.01 to
An oil-in-water emulsified oil / fat composition for acidic dessert containing 0.3% by weight .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08096094A JP3253795B2 (en) | 1994-03-28 | 1994-03-28 | Oil-in-water emulsified oil / fat composition for acidic dessert |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08096094A JP3253795B2 (en) | 1994-03-28 | 1994-03-28 | Oil-in-water emulsified oil / fat composition for acidic dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07255376A JPH07255376A (en) | 1995-10-09 |
| JP3253795B2 true JP3253795B2 (en) | 2002-02-04 |
Family
ID=13733088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP08096094A Expired - Fee Related JP3253795B2 (en) | 1994-03-28 | 1994-03-28 | Oil-in-water emulsified oil / fat composition for acidic dessert |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3253795B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6372280B1 (en) * | 1999-11-02 | 2002-04-16 | Kraft Foods, Inc. | Stable foams in a high acid environment |
| JP2002101822A (en) * | 2000-10-02 | 2002-04-09 | Kanegafuchi Chem Ind Co Ltd | Method for producing filling material for confectionery and bakery |
| US7326431B2 (en) | 2001-07-26 | 2008-02-05 | Unilever Bestfoods North America, Division Of Conopco, Inc. | Fat-emulsions |
| AU2003223069A1 (en) * | 2002-05-16 | 2003-12-02 | Firmenich Sa | Flavoured oil-in-water emulsions for food applications |
| JP5084039B2 (en) * | 2008-05-21 | 2012-11-28 | ミヨシ油脂株式会社 | Milky powder oil |
| JP5298706B2 (en) * | 2008-06-11 | 2013-09-25 | 株式会社カネカ | Oil-in-water emulsified oil and fat composition |
| JP5298701B2 (en) * | 2008-08-25 | 2013-09-25 | 株式会社カネカ | Butter flavored oil-in-water emulsified oil composition |
-
1994
- 1994-03-28 JP JP08096094A patent/JP3253795B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07255376A (en) | 1995-10-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3968267A (en) | Continuous process for preparing a whipped-cream topping dessert | |
| KR0126819B1 (en) | Low fat spreads and dressings | |
| CN105050431B (en) | Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet product and milk beverage | |
| WO2005063039A1 (en) | Creams, whipped products thereof, dry powders thereof and process for producing the same | |
| TW202114536A (en) | Dairy product and process | |
| JP3253795B2 (en) | Oil-in-water emulsified oil / fat composition for acidic dessert | |
| Waldron et al. | Role of milk fat in dairy products | |
| EP3740082B1 (en) | Cream compositions optimized for foaming systems | |
| Bajad et al. | Impact of physico-chemical properties of mix on the final quality of ice-cream | |
| US5800855A (en) | Cheesecake ice cream | |
| JP2021501564A (en) | Ready-to-drink dairy beverages with improved texture and stability | |
| JP2002335897A (en) | Oil-in-water type emulsion composition and method for producing the same | |
| KR20130102584A (en) | High solids concentrated dairy liquids | |
| JP2015077123A (en) | Emulsification material for oil-in-water type emulsified fat | |
| JP4347660B2 (en) | Oil-in-water emulsified oil and fat composition | |
| JP2537655B2 (en) | Dairy beverage without fat separation during storage and method for producing the same | |
| JP2003052310A (en) | Chocolate frozen desert, and chocolate frozen desert mixture used for the same | |
| JP2006320269A (en) | Pasty food | |
| JP5760200B2 (en) | How to improve the shape retention of ice cream | |
| JP2950191B2 (en) | Fat composition and oil-in-water emulsion containing the same | |
| JP2019176847A (en) | Taste improvement method and milk feeling improvement method of milk component-containing foamed food | |
| JP7559326B2 (en) | Acidic oil-in-water emulsified food and its manufacturing method | |
| JP2003102386A (en) | Water-containing chocolate | |
| CA2233545A1 (en) | No-fat and low-fat food products with improved flavor | |
| JP7420538B2 (en) | new yogurt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071122 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081122 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091122 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091122 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101122 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101122 Year of fee payment: 9 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101122 Year of fee payment: 9 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101122 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111122 Year of fee payment: 10 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111122 Year of fee payment: 10 |
|
| R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111122 Year of fee payment: 10 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111122 Year of fee payment: 10 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111122 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121122 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121122 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131122 Year of fee payment: 12 |
|
| LAPS | Cancellation because of no payment of annual fees |