JP3460478B2 - Process for producing foamable oil-in-water emulsified fats and oils and emulsified fats and oils - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a foamable oil-in-water type emulsified oil and fat and an emulsified oil and fat.

[0002]

2. Description of the Related Art Conventionally, for filling bread, confectionery, etc.,
Water-in-oil type emulsified oils and fats represented by butter cream have been used as creamy emulsified oils and fats. In recent years, due to the development of distribution networks and the like, many breads, confectioneries and the like have a shelf life of 3 days including the manufacturing date.

Foaming oil-in-water type emulsified oils and fats used for filling conventional breads, confectionery, etc., use a large amount of sugars to extremely lower the water activity value, and use an emulsifier and a gelling agent to obtain a melting point. In many cases, high heat-resistant oils and fats are used to direct heat resistance (JP-A-59-34860, JP-A-6-36860).
1-170351, JP-A-62-215430).

Therefore, they generally require the use of an excess of sugars, emulsifiers and gelling agents, and the wateriness characteristic of the foaming oil-in-water type emulsified fats and oils is drastically reduced, and the emulsifier smells. There is a drawback that In addition, when fats and oils having a high melting point are used, melting in the mouth is deteriorated.

On the other hand, conventionally, lauric oils and fats such as coconut oil and palm kernel oil and hardened oils thereof have been widely used in foaming creams for whipped cream and the like (JP-A-63-261550). Japanese Patent Laid-Open No. 1-55155
Issue). Creams using these fats and oils are used alone or together with natural fresh cream in desserts, cakes, etc., and have good physical properties such as melting in the mouth, wateriness, and a cool sensation. Many of them have excellent quality, but there are still various points to be improved. For example, when artificially flowering a foamed cream on a cake or the like, especially in the summer, at room temperature (20 ° C to 30 ° C).
It has a drawback that it is inferior in heat resistance such that it loses its shape or causes a water separation phenomenon even if it is left alone for a short time.

Under such circumstances, the demand for breads and confectionery using a delicious filling material that has heat resistance to withstand normal temperature distribution and sales for 3 days including the manufacturing date and is good for melting in the mouth is increasing year by year. From this point of view, there is a strong demand in the market for the development of a filling material composed of a foaming oil-in-water type emulsified oil and fat having excellent heat resistance that has never been seen in the past.

[0007]

DISCLOSURE OF THE INVENTION The present invention is excellent in heat-resisting shape retention, which can withstand normal temperature distribution and sales for 3 days including the manufacturing date.
Moreover, it is an object of the present invention to provide a method for producing a delicious foaming oil-in-water type emulsified oil and fat which is well melted in the mouth and the emulsified oil and fat.

[0008]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have mixed oils and fats with a protein component, an aqueous phase containing a saccharide, an emulsifier, etc., and preliminarily emulsified and homogenized the mixture. When producing an oil-in-water emulsified oil / fat having a foaming property by sterilization and sterilization, an oil / fat having a specific SFC value mainly composed of lauric oil / fat as an oil / fat component is used, and a water activity value of 0.96 or less, It was found that the foamable oil-in-water emulsified oil / fat having excellent heat-resisting shape resistance to withstand normal temperature distribution and sale and good melting in the mouth can be produced by preferably setting 0.90 to 0.95, The present invention has been completed.

That is, according to the present invention, fats and oils, a protein component, an aqueous phase containing a saccharide and an emulsifier are mixed and pre-emulsified, homogenized,
When producing an oil-in-water type emulsified oil / fat having a foaming property by sterilization, 50 to 100% by weight of lauric oil / fat in the oil / fat component is used.
(Excluding 67 wt% or less) and SFC value is 25
Use of fats and oils at 20 ° C. or higher at 35 ° C. and 10% or lower at 35 ° C., fatty acid having a polymerization degree of 4 to 10 as an emulsifier
Is an unsaturated fatty acid such as oleic acid or linoleic acid
And polyglycerin fatty acid esters , both of which are saturated fatty acids such as stearic acid , and sugars.
Room temperature, wherein the water activity value of the oil-in-water type emulsified oil / fat in which the amount of the oil is 10 to 30% by weight is 0.96 or less
The method for producing a foamable oil-in-water emulsified oil / fat that can last for 3 days including the manufacturing date , and at room temperature produced by the method
A foamable oil-in-water type emulsified oil and fat that can last for 3 days including the manufacturing date .

The fats and oils used in the present invention, whose main constituent fatty acids are medium chain fatty acids having 12 carbon atoms,
For example, an oil and fat containing 50% by weight or more of a lauric oil and fat such as palm oil, palm kernel oil, and babassu oil in an oil and fat component, and an SFC value of the oil and fat component containing the lauric oil and fat is 20% or more at 25 ° C., 35 It must be 10% or less at 0 ° C. As the lauric oils and fats satisfying the above requirements, a palm kernel oil fractionated hydrogenated oil is particularly suitable. For example, the high melting point portion obtained by fractionating palm kernel oil with a solvent fraction of about 35% to 50% is iodinated 1 It can be easily obtained by using a hydrogenated fractionated hydrogenated oil until the following:

The hardened palm kernel oil fraction is effective for improving the foaming property and for maintaining the skeleton of the foamed product, and it is preferably used in an amount of 50 to 100% by weight based on the total amount of the oil and fat components. . When the emulsified oil has a high oil content, the proportion of the palm kernel oil fractionated hydrogenated oil in the oil component is low, and when the oil content is low, the proportion of the palm kernel oil fractionated hydrogenated oil is increased. preferable. In addition, as the fats and oils other than the lauric fats and oils, the SFC value of the whole fat and oil is 20 at 25 ° C.
Any oil or fat may be used as long as it satisfies the requirement of not less than 10% and not more than 10% at 35 ° C.

The foamable oil-in-water emulsified oil and fat in the present invention is an oil and fat mainly composed of lauric oil and fat such as the above-mentioned fractionated hardened oil of palm kernel oil and having an SFC value of 20% or more at 25 ° C.
Oils and fats that are 10% or less at 5 ° C are 2 with
Use from 0 to 50% by weight. If it is less than the lower limit, the foamability tends to deteriorate, and if it exceeds the upper limit, the mouthfeel tends to be heavy, so that it is preferably used within the above range.

The saccharide is essential when the foamable oil-in-water emulsified oil and fat of the present invention is used as a filling material for breads and confectioneries at room temperature or in a chilled distribution. That is, it is necessary to reduce the water activity value to 0.95 or less in order to store the foamable oil-in-water emulsified oil / fat at room temperature for about 3 days including the manufacturing day, and for that purpose, it is necessary to add saccharides. As the saccharides, monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and maltose (maltose), sugar alcohols such as sorbitol, oligosaccharides, starch hydrolysates, isomerized sugars (glucose / fructose syrup, High fructose corn syrup) can be exemplified, and these can be used alone or in combination of two or more kinds.

When sucrose is used as the sugar, the water activity value can be reduced to 0.95 or less by using 20% or more of the emulsified oil and fat, and the shelf life is 3 days including the manufacturing date at room temperature. Is possible. Therefore, although the amount of each saccharide used varies depending on the type of saccharide, about 10 to 30% by weight may be used with respect to the total amount of the emulsified oil and fat. Of these sugars, maltose is particularly preferable because it can reduce the water activity value without increasing the sweetness.

The emulsifying agent comprises two or more kinds of polyglycerin fatty acid ester in an amount of 0.01 to 0.01 based on the total amount of the oil-in-water emulsified oil and fat.
It is preferred to use 0.5% by weight. The polyglycerin fatty acid ester has a degree of polymerization of 4 to 10, and it is preferable to use both a fatty acid whose constituent fatty acid is an unsaturated fatty acid such as oleic acid and linoleic acid and a fatty acid which is a saturated fatty acid such as stearic acid. According to the present invention, the desired foamable oil-in-water emulsified oil and fat can be obtained by using the polyglycerin fatty acid ester alone as described above.
The amount of the emulsifier used is preferably 0.05 to 1.0% by weight in the oil-in-water emulsified oil and fat, together with the amounts of other emulsifiers used. If the amount of the emulsifier is too small, it is difficult to obtain the effect.

Examples of emulsifiers other than polyglycerin fatty acid ester include sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin, and these may be used alone or in combination of two or more kinds. it can.

In the present invention, a stabilizer can be used if necessary. As stabilizers, gums such as xanthan gum, locust bean gum, guar gum, gum arabic, fercelan, CMC, microcrystalline cellulose gums, pectin, agar, carrageenan, gelatin,
Water-soluble hemicellulose and the like can be exemplified, and these can be used alone or in combination of two or more kinds. In addition to the above raw materials, organic acid salts, inorganic salts, phosphates, flavors, fragrances, colorants and the like may be used as appropriate.

The general production method of the present invention may be carried out according to a known method for producing an oil-in-water emulsion. That is, it can be produced by appropriately mixing an oil phase, an aqueous phase, an emulsifier and the like, and carrying out the steps of pre-emulsification, homogenization treatment, sterilization, cooling and aging. Before or after the sterilization or sterilization (UHT) treatment, homogenization treatment or stirring treatment may be performed, and homogenization may be either one of pre-homogenization and post-homogenization, or two-stage homogenization in which both are combined.

[0019]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the spirit of the present invention is not limited to these examples.

In each of the examples and comparative examples, pre-emulsification was carried out according to the composition of each example shown below, and 100 kg / cm 2
After homogenizing pressure of 145 ℃, heat sterilization (UHT) at 145 ℃ for several seconds, homogenizing pressure of 100kg / cm2, re-homogenize, cool and aging for about 24 hours. Manufactured by. Whip uses CS20 Can Tho Mixer (Kanto Mixer Industry Co., Ltd.),
Overrun after whipping, 3 at 20 ° C, 25 ° C
After-day shape retention, flavor, and melting in the mouth were evaluated. The results of comparative experiments are shown in Comparative Examples 1 to 4. All parts and% of the blending amount are on a weight basis.

Example 1

Result Whipping time 15:00 Overrun 100% Good shape retention 20 ° C 25 ° C is good Good flavor Melt well Water activity value 0.947

Example 2

Results Whipping time 15:00 Overrun 100% Good shape retention 20 ° C 25 ° C is good Good flavor Melt well Water activity value 0.947

Example 3

Result Whipping time 15 minutes 30 seconds Overrun 105% Good shape retention 20 ° C 25 ° C is good Good flavor Melt well Water activity value 0.947

Example 4

Result Whipping time 16 minutes 00 seconds Overrun 105% Good shape retention 20 ° C 25 ° C is good Good flavor Melt well Water activity value 0.947

Example 5

Result Whipping time 16 minutes 00 seconds Overrun 105% Good shape retention 20 ° C 25 ° C is good Good flavor Melt well Water activity value 0.947

Example 6

Results Whipping time 13,000 minutes Overrun 90% Shape retention 20 ° C. Good 25 ° C. Good flavor Good mouth melting Good water activity value 0.940 The above corrections make the specification easier to read.
The letters and numbers have not changed.

Comparative Example 1 In Example 1, instead of the hardened oil for fractionation of palm kernels, the hardened rapeseed oil (melting point: 34.8 ° C., SFC value: 25 ° C.) was used.
40% and 5% at 35 ° C.), the shape retention became weak and water separation occurred. In addition, the melting feeling in the mouth tended to be poor.

Comparative Example 2 Maltose was added to 18% in the composition of Example 1,
The water activity value was 0.975, and a decomposition phenomenon was observed on the day after the production at the room temperature storage.

Comparative Example 3 The composition was the same as in Example 1, but when soybean lecithin (HLB3) was used in place of hexaglycerin fatty acid ester (HLB10), the shape retention was weak.

Comparative Example 4 The composition was the same as in Example 1, but when sucrose fatty acid ester (HLB5) was used instead of tetraglycerin fatty acid ester (HLB12), shape retention was weak and water separation occurred.

Comparative Example 5 The fats and oils in the formulation of Example 5 were mixed with 80% of palm kernel fractionated hardened oil,
Instead of rapeseed hydrogenated oil 20%, palm kernel fractionated hydrogenated oil (melting point 34.8 ° C) 15%, rapeseed hydrogenated oil (melting point 35 ° C) 85
% Mixed oil (SFC value 25% at 25 ° C, 10% at 35 ° C
%), The shape retention was weak and water separation occurred. In addition, there was a tendency that the mouthfeel was poor and the flavor was poor.

Comparative Example 6 The fats and oils in the formulation of Example 5 were converted to 80% of palm kernel fractionated hardened oil,
Instead of 20% rapeseed hydrogenated oil, mixed oil of 80% palm kernel fractionated hydrogenated oil (melting point 34.8 ° C) and 20% coconut oil (melting point 24 ° C) (SFC value is 15% at 25 ° C, 5% at 35 ° C) %), The shape retention was weak and water separation occurred.

[0039]

As described above, according to the present invention, it is possible to provide a delicious foaming oil-in-water type emulsified oil / fat having excellent heat-resistant shape retention that can be sold at room temperature and having good mouth-melting property.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masaaki Miyabe 4-3, Kinunodai, Taniwahara-mura, Tsukuba-gun, Ibaraki Prefecture Fuji Oil Co., Ltd. Tsukuba R & D Center (56) Reference JP-A-61-141856 (JP) , A) JP 62-228246 (JP, A) JP 53-104767 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/19 A23D 7/00

Claims (3)

(57) [Claims] 1. A lauric-based oil-and-fat component in producing an oil-in-water emulsified oil and fat having a foaming property by mixing an oil and fat with a protein component, an aqueous phase containing a saccharide and an emulsifier, and preliminarily emulsifying, homogenizing and sterilizing the mixture. 50 to 100% by weight of oils (67% by weight or less
Exclude) , and SFC value is 20% or more at 25 ℃ 3
Use of oils and fats of 10% or less at 5 ° C., as an emulsifier, the degree of polymerization is 4 to 10, and the constituent fatty acids are oleic acid and lino acid.
What is unsaturated fatty acid such as phosphoric acid and stearic acid
Use of both polyglycerin fatty acid esters , which are saturated fatty acids , and the use of sugars range from 10 to 3
The water activity value of the oil-in-water emulsified oil / fat, which is 0% by weight, is 0.9.
Characteristic is 6 or less, 3 including the manufacturing date at room temperature
A method for producing a foamable oil-in-water type emulsified oil and fat that can last for days . 2. The method according to claim 1, wherein the amount of saccharide used is 10 to 30% by weight, and the water activity value of the oil-in-water emulsified oil is 0.90 to 0.95. 3. Room temperature produced according to claim 1 or 2.
A foamable oil-in-water type emulsified oil that can last for 3 days including the manufacturing date .