JP3253795B2 - Oil-in-water emulsified oil / fat composition for acidic dessert - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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] 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] 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] 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]

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]

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.

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.

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.

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.

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

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.

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.

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]

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.

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.

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.

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.

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.

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.

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.

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. .

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]

[Table 1]

[0025]

[Table 2]

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.

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.

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]

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.

──────────────────────────────────────────────────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)

(57) [Claims] 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 .