JP3597338B2 - Solid-liquid dispersion food in aerated oil - Google Patents

Description

【００１０】
本発明において使用される風味材としては、固形状でも液状でも良い。 固体としては、食塩、 糖類、澱粉類、蛋白質、乾燥野菜、乾燥果実、乾燥畜肉、乾燥魚肉などの粉体、液体としては、以上の固体風味材が溶解もしくは分散したペーストや、野菜、果実、畜肉、魚肉などを調味料とともに煮沸して得られるペーストなどが挙げられる。また、長期間の常温での流通、保存を行う際には、風味材の水分活性が０．８５以下、特に０．８０以下、もしくは酸度が１．２ 以上、特に２．０ 以上であり、しかも水分含量が３０重量％以下、特に１６重量％以下であることが望ましい。
【００１１】
本発明の含気油中固液分散型食品は、融解した油脂組成物を攪拌徐冷して製造することができる他、プレート冷却器、コンビネーター、ボテーターなどの急冷可塑化機、練り機などを目的に応じて単独もしくは自由に組み合わせて使用できる。テンパリングは行わなくても目的の性能は得られるが、好ましく油脂、乳化物混合物の上昇融点より５〜１５℃低い温度で１２〜４８時間テンパリングすることでより高い気泡率の製品を得ることができる。
この含気油中固液分散型食品は、プラスチック、紙、金属のうち何れか一つ、またはこれらの混成でなるスクイズ容器に充填することで、操作性、保存性、簡便性、食味に優れたホイップスプレッドとすることができる。
【００１２】
尚、本発明で規定したＳＦＣは、社団法人日本油化学会制定「基準油脂分析試験法」（１９９６年）の暫１−１９９６に記載のＮＭＲ法にて測定する。すなわち、試料を７０℃の恒温槽で加熱し、均一にして試験管に入れ、ゴム栓をする。試験管に詰めた試料及び対照試料（局方オリーブ油）を６０±０．２ ℃に３０分間保持した後、それぞれの試料のＮＭＲ測定をおこなう。続いて、これらの試料を０±２℃に３０分間保持し、更に２６．０±０．２ ℃に３０分間保持し、再び０±２℃に移し３０分間保持した後、１０±０．２ ℃にて３０分間保持した後にＮＭＲ測定を行う。
また、本発明で規定した熱量は、市販のＤＳＣ（ＭＥＴＴＬＥＲ ＤＳＣ８２０）により測定できる。以下にその測定法を述べる。まず、試料である油脂と乳化剤との混合物を加熱溶解し、その１０〜１５ｍｇをアルミニウム製のパンに封入する。対照試料として、空気を封入したアルミニウム製のパンを使用する。続いて、試料を８０℃で１０分間保持し、２℃／分の速度で−５０℃まで冷却し、全発熱量および２０℃から５℃まで温度変化させる際の発熱量とを測定する。発熱量はピーク面積より算出されるが、その際に使用するベースラインは、ＤＳＣ曲線において、降温過程でピークが現れる以前の直線部分を延長することにより得る。さらに、８０℃から−５０℃まで４０℃／分の速度で冷却し、−５０℃で１０分間保持し、２℃／分の速度で９０℃まで昇温し、全吸熱量と４０℃から８０℃まで温度変化させる際の吸熱量とを測定する。吸熱量はピーク面積より算出されるが、その際に使用するベースラインは、ＤＳＣ曲線において、昇温過程でピークが消失した以降の直線部分を延長することにより得る。
【００１３】
【実施例】
以下に実施例を挙げて本発明をさらに具体的に説明するが、本発明はこれらに限定されるものではない。
実施例１〜８、比較例１〜４、６
表１に示した配合により、油脂と乳化剤を混合し、80℃にて加熱溶解し、混練しながら10℃まで冷却した。20℃にて24時間テンパリングした後、風味材を添加、混合してからホイッピングした。これらをプラスチック製のマヨネーズ容器に充填した。以上の工程は常法による。
各製品の分析、評価結果を表２に示す。
食パンへの塗り易さの評価は、10名のパネルにより実施例及び比較例の各サンプルを実際のパンに塗ってもらい、官能で評価した。評価基準は今回のサンプル内の相対比較で行い、以下の５段階の回答の平均点によって評価した。
５；十分に塗りやすい
４；塗りやすい
３；どちらともいえない
２；やや塗りにくい
１；塗りにくい
食感の評価は、10名のパネルにより実施例及び比較例の各サンプルを官能で評価した。評価基準は今回のサンプル内の相対比較で行い、「なめらかで軽い食感であるか」の質問に対して、以下の５段階の回答の平均点によって評価した。
５；十分に認められる
４；ほぼ認められる
３；どちらともいえない
２；やや認められない
１；認められない
【００１４】
【表１】

【００１５】
【表２】

【００１６】
実施例１〜８では、塗りやすく、長期間の安定性があり、食感も良好であった。また、カロリーも低く抑えられた。
比較例１の様に、乳化剤を１％含む比較例では、低温保存中においても気泡率の低下が認められた。また、高い気泡率を得ることは不可能であった。このような物性を反映して、塗りやすさ、食感については良好な評価が得られなかった。また、乳化剤の量が少ない場合（比較例２〜４）や10℃のＳＦＣが20％を超える油脂を用いた場合（比較例６）も、塗りやすさ、食感については良好な評価が得られなかった。
【００１７】
実施例９〜１１、比較例７〜８
表３に示した配合により、油脂と乳化剤を混合し、８０℃にて加熱溶解し、混練しながら１０℃まで冷却した。２０℃にて２４時間テンパリングした後、実施例９、１１、比較例７、８の場合は、風味材を添加、混合してからホイッピングした。また、実施例１０については、テンパリングした後にホイッピングし、その後に風味材を添加、混合した。 これらをプラスチック製のマヨネーズ容器に充填した。以上の工程は常法による。
各製品の分析、評価結果を表４に示す。評価基準は前記実施例と同様である。また、さらに、オイルオフの評価も行った。オイルオフは、表４に記載の温度条件でガラス瓶に密封保存した後、オイルオフがなければ−、オイルオフが認められれば＋とした。
【００１８】
【表３】

【００１９】
【表４】

【００２０】
実施例９〜１１の様に油脂および乳化剤からなる組成物に、前記請求項３記載の物性を付与することにより、耐熱性が得られ、４０℃で１カ月以上の保存が可能となった。
比較例７の様に、乳化剤を１％含む比較例においては、保存中に気泡率の低下が認められた。また、高い気泡率を得ることは不可能であった。このような物性を反映して、塗りやすさ、食感については良好な評価が得られなかった。また、オイルオフも認められた。比較例８のように、１０℃のＳＦＣが２０％を超える油脂を使用した場合、５℃での硬さが著しく増加し、塗りやすさの点で問題があった。また、食感についても口溶けの悪いものとなった。
【００２１】
【発明の効果】
本発明によれば、冷蔵しても常温になじんでも良好な塗りやすさを有し、長期間の物性維持が可能であり、しかも今までにない軽い食感と、劇的な低カロリー化を同時に達成し得る含気油中固液分散型食品を提供することが可能となる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention is easy to apply even when refrigerated or adjusted to normal temperature, can be distributed and stored for a long time in an aerated state, has a light and soft texture, and has a low calorie solid-liquid dispersion in aerated oil. Type food. Further, in addition to the above-mentioned performance, the present invention relates to a solid-liquid dispersed food in air-containing oil which can be distributed and stored at room temperature because oil is not turned off even when heat shock occurs and the bubble rate does not decrease.
The solid-liquid dispersed food in air-containing oil referred to in the present invention refers to a composition obtained by dispersing a solid content or a liquid material (these are referred to as flavors) for imparting a flavor in fat or oil which is a continuous phase. Foods or foods obtained by mixing flavors after infusing fats and oils, and distributed and stored in an aerated state, as well as snacks such as bread, crackers, potato chips, cooked rice, noodles, and vegetables It can be eaten with meat, fish, etc. This food can be used as a substitute for butter, margarine, spread, jam, mayonnaise, dressing, yogurt, etc. by appropriately selecting a flavoring material.
[0002]
[Prior art]
In recent years, demand for easy-to-handle foods has been increasing along with an increase in simplicity. At present, the foods to be applied include butter, margarine and spreads. However, it is easy to apply even if it is refrigerated or adjusted to room temperature. (It can be applied evenly without losing the texture of soft bread. Even if it is filled in a squeeze bottle, it can be squeezed out without requiring strong force.) No food to maintain).
On the other hand, with the recent trend toward low-calorie foods, an increasing number of consumers have avoided foods with a high fat content such as butter and margarine. Spreads are added with carbohydrates and proteins to reduce the fat content.However, it cannot be said that the spreads have a significant effect on calorie reduction. Flavor and texture are often impaired. That is, there is an increasing demand for foods that are low in calories and have the original taste of fats and oils (especially, a feeling of melting in the mouth).
One of the means for solving the above-mentioned problems includes whipped butter, whipped margarine, whipped peanut butter, whipped cream, etc. Lack of stability.
For example, Japanese Patent Application Laid-Open No. Hei 3-292858 proposes a method for producing a filling material in which quenching and kneading are performed while introducing an inert gas into a solid dispersion in oil in which a fat or oil having a specific SFC value is dissolved. Although the refrigeration resistance has been overcome, the purpose is to improve the mechanical operability of the filling material, and the purpose is different from the simplicity of spread and the suppression of oil intake which the present inventors aim for. Further, the foaming property is not sufficient.
Japanese Patent Application Laid-Open No. 56-64759 proposes an aerated type spread in which edible oils, fats, sugar alcohols and water are emulsified, but solidifies at a low temperature of 5 to 10 ° C. and has a temperature of 25 ° C. or more. There is a problem that it is difficult to apply to bread and the like because it becomes fluid in the region. In addition, long-term foaming stability in a normal temperature range has not yet been obtained.
[0003]
[Problems to be solved by the invention]
The present invention has good applicability even when refrigerated or adjusted to normal temperature, and its physical properties are maintained for a long period of distribution such as one month or more, even after storage, and it has a light and soft texture and low calorie. It is an object of the present invention to provide a food that can satisfy four performances at the same time.
[0004]
[Means for Solving the Problems]
In order to achieve the above object, it is necessary to have constant physical properties in a temperature range from refrigeration temperature to normal temperature. More specifically, it is necessary that the softness is kept constant in the above-mentioned temperature range, and that it has a certain yield value, so that it has the property of not easily flowing out. In addition, its physical properties need to be maintained after long-term distribution and storage. The present inventors have conducted studies to obtain the above physical properties. As a result, the SFC at 10 ° C. contained a flavor in fats and oils of 20% or less, and the final product contained 1.5% by weight or more of emulsifier. By foaming the composition, we succeeded in obtaining a solid-liquid dispersion type food in air-containing oil that has good applicability even when refrigerated or adjusted to normal temperature, and that can maintain physical properties for a long time. . In addition, they have found that this food can simultaneously achieve an unprecedented light texture and dramatic reduction in calories, and completed the present invention.
That is, the present invention provides a solid-liquid dispersed food in air-containing oil, characterized in that a flavoring agent is contained in fats and oils having an SFC at 10 ° C of 20% or less and an emulsifier is contained in an amount of 1.5% by weight or more. Things.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
The fats and oils used in the present invention are not particularly limited as long as the SFC at 10 ° C. is 20% or less, preferably 15% or less. In addition to natural animal and vegetable fats and oils, they can be subjected to transesterification, hydrogenation, fractionation and the like. Processed oils and fats. Preferably, vegetable oils such as soybean oil, rapeseed oil, rice bran oil and corn oil are used.
[0006]
The physical properties of the mixture of the fat and the emulsifier used in the present invention are as follows. When the mixture is kept at 80 ° C. for 10 minutes and cooled to −80 ° C. at a rate of 2 ° C./min, the temperature from 20 ° C. to 5 ° C. It is more preferable that the calorific value at the time of the change be 20% or less, particularly 10% or less of the total calorific value, since good coating easiness can be obtained even when refrigerated or adjusted to normal temperature.
Further, it is cooled by a DSC at a rate of 40 ° C./min from 80 ° C. to −50 ° C., kept at −50 ° C. for 10 minutes, and when the temperature is raised to 90 ° C. at a rate of 2 ° C./min. The endothermic amount at the time of temperature change to 5 ° C. is 5% or more of the total endothermic amount, preferably 10 to 20%. By forming a mixture of the fat and oil and the emulsifier, a crystal composed of the fat and oil and the emulsifier which remains even at a high temperature exists. It is possible to suppress oil-off and decrease in bubble rate during heat shock without deteriorating the performance as described above, so that solid-liquid We succeeded in obtaining dispersed food.
[0007]
The emulsifier used in the present invention is preferably a polyhydric alcohol ester, particularly at least one selected from the group consisting of glycerin fatty acid esters, esters of monoglycerides and polycarboxylic acids, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. By using one kind of polyhydric alcohol ester, higher foaming properties and long-term foam stability can be obtained. The emulsifier is incorporated in the composition in an amount of 1.5% by weight or more, preferably 2.5 to 7% by weight.
Further, the weight ratio of the fat or oil to the flavoring material is preferably 20:80 to 99: 1, particularly preferably 50:50 to 95: 5. In this range, the mellow taste of the fat and oil and the sufficient flavor of the flavoring material can be obtained.
[0008]
The bubble content of the solid-liquid dispersed food in the aerated oil can be 50 to 85% by volume in order to achieve good applicability even when refrigerated or adjusted to room temperature, and to reduce calories. preferable. The bubble content is determined by the following equation.
[0009]
(Equation 1)

[0010]
The flavor used in the present invention may be solid or liquid. As solids, powders such as salt, sugars, starches, proteins, dried vegetables, dried fruits, dried livestock meat, dried fish meat, etc., and as liquids, pastes in which the above solid flavoring materials are dissolved or dispersed, vegetables, fruits, Pastes obtained by boiling animal meat, fish meat and the like together with seasonings are included. Further, when the long-term distribution and storage at room temperature, the water activity of the flavoring material is 0.85 or less, particularly 0.80 or less, or the acidity is 1.2 or more, especially 2.0 or more, Moreover, the water content is desirably 30% by weight or less, particularly preferably 16% by weight or less.
[0011]
The solid-liquid dispersed food in air-containing oil of the present invention can be produced by stirring and gradually cooling the melted oil / fat composition, as well as a plate cooler, a combinator, a quenching plasticizer such as a voter, a kneader and the like. Can be used alone or in combination freely according to the purpose. Although the desired performance can be obtained without performing tempering, a product having a higher cell rate can be obtained by tempering for 12 to 48 hours at a temperature 5 to 15 ° C. lower than the rising melting point of the mixture of fats and oils and emulsions. .
This solid-liquid dispersed food in aerated oil is excellent in operability, preservability, simplicity, and taste by filling in a squeeze container made of any one of plastic, paper, and metal, or a hybrid of these. Can be a whipped spread.
[0012]
The SFC specified in the present invention is measured by the NMR method described in the provisional 1-1996 of the "Standard Oil and Fat Analysis Test Method" established by the Japan Oil Chemists' Society (1996). That is, the sample is heated in a thermostat at 70 ° C., made uniform, placed in a test tube, and sealed with a rubber stopper. After holding the sample and the control sample (Olive oil, olive oil) packed in a test tube at 60 ± 0.2 ° C. for 30 minutes, NMR measurement of each sample is performed. Subsequently, these samples were kept at 0 ± 2 ° C. for 30 minutes, further kept at 26.0 ± 0.2 ° C. for 30 minutes, moved again to 0 ± 2 ° C. and kept for 30 minutes, and then kept at 10 ± 0.2 ° C. After holding at 30 ° C. for 30 minutes, NMR measurement is performed.
Further, the calorific value specified in the present invention can be measured by a commercially available DSC (METLER DSC 820). The measurement method is described below. First, a mixture of a sample of fat and oil and an emulsifier is heated and dissolved, and 10 to 15 mg of the mixture is sealed in an aluminum pan. As a control sample, an aluminum pan filled with air is used. Subsequently, the sample is held at 80 ° C. for 10 minutes, cooled to −50 ° C. at a rate of 2 ° C./min, and the total calorific value and the calorific value when the temperature is changed from 20 ° C. to 5 ° C. are measured. The calorific value is calculated from the peak area, and the baseline used at that time is obtained by extending a straight line portion of the DSC curve before a peak appears in the temperature decreasing process. Further, it is cooled from 80 ° C. to −50 ° C. at a rate of 40 ° C./min, kept at −50 ° C. for 10 minutes, heated up to 90 ° C. at a rate of 2 ° C./min, and the total endotherm and the temperature from 40 ° C. to 80 ° C. The amount of heat absorbed when the temperature is changed to ° C. is measured. The endothermic amount is calculated from the peak area, and the base line used at that time is obtained by extending a straight line portion after the disappearance of the peak in the heating process in the DSC curve.
[0013]
【Example】
Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited thereto.
Examples 1 to 8, Comparative Examples 1 to 4, 6
According to the composition shown in Table 1, the fats and oils and the emulsifier were mixed, dissolved by heating at 80 ° C, and cooled to 10 ° C while kneading. After tempering at 20 ° C. for 24 hours, flavors were added, mixed and then whipped. These were filled in a plastic mayonnaise container. The above steps are performed according to a conventional method.
Table 2 shows the analysis and evaluation results of each product.
The evaluation of the ease of application to the bread was performed by having each sample of the example and the comparative example applied to an actual bread by a panel of 10 persons, and evaluated organoleptically. The evaluation criterion was a relative comparison in the sample this time, and the evaluation was made based on the average score of the following five grades of answers.
5: Easy to apply 4; Easy to apply 3; Neither can be 2; Slightly difficult to apply 1; Evaluation of texture that is difficult to apply was evaluated by sensory evaluation of each sample of Examples and Comparative Examples by a panel of 10 persons. The evaluation criterion was a relative comparison in the sample this time, and the question of "whether the texture was smooth and light" was evaluated based on the average score of the following five grades.
5; Sufficiently recognized 4; Almost recognized 3; Neither 2; Slightly recognized 1; Not recognized
[Table 1]

[0015]
[Table 2]

[0016]
In Examples 1 to 8, it was easy to apply, had long-term stability, and had a good texture. Calories were also kept low.
As in Comparative Example 1, in the Comparative Example containing 1% of the emulsifier, a decrease in the bubble rate was observed even during the low-temperature storage. Further, it was impossible to obtain a high bubble rate. Reflecting such physical properties, favorable applicability and texture could not be obtained. Also, when the amount of the emulsifier is small (Comparative Examples 2 to 4 ) and when the oil and fat whose SFC at 10 ° C. exceeds 20% (Comparative Example 6), good evaluations are obtained with respect to ease of application and texture. I couldn't.
[0017]
Examples 9 to 11, Comparative Examples 7 to 8
According to the composition shown in Table 3, the fats and oils and the emulsifier were mixed, dissolved by heating at 80 ° C, and cooled to 10 ° C while kneading. After tempering at 20 ° C. for 24 hours, in the case of Examples 9 and 11, and Comparative Examples 7 and 8, the flavor was added and mixed, and then whipped. In Example 10, whipping was performed after tempering, and then a flavor was added and mixed. These were filled in a plastic mayonnaise container. The above steps are performed according to a conventional method.
Table 4 shows the analysis and evaluation results of each product. The evaluation criteria are the same as in the above embodiment. Further, the evaluation of oil-off was also performed. Oil-off was stored in a sealed glass bottle under the temperature conditions shown in Table 4, and then marked "-" if no oil-off, and "+" if oil-off was recognized.
[0018]
[Table 3]

[0019]
[Table 4]

[0020]
As described in Examples 9 to 11, by imparting the physical properties described in claim 3 to the composition comprising an oil and a fat and an emulsifier, heat resistance was obtained, and storage at 40 ° C. for one month or more became possible.
As in Comparative Example 7, in the Comparative Example containing 1% of the emulsifier, a decrease in the bubble rate was observed during storage. Further, it was impossible to obtain a high bubble rate. Reflecting such physical properties, favorable applicability and texture could not be obtained. Oil off was also observed. When an oil or fat whose SFC at 10 ° C. exceeds 20% is used as in Comparative Example 8, the hardness at 5 ° C. is significantly increased, and there is a problem in ease of application. In addition, the mouthfeel was poorly melted.
[0021]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it has good easiness of application even if it adjusts to normal temperature even if it is refrigerated, it is possible to maintain physical properties for a long time, and it has an unprecedented light texture and dramatically lower calories. It is possible to provide a solid-liquid dispersed food in air-containing oil which can be achieved at the same time.

Claims (8)

A solid-liquid dispersed food in air-containing oil, characterized in that a flavoring agent is contained in an oil or fat whose SFC at 10 ° C is 20% or less and an emulsifier is contained in an amount of 1.5% by weight or more. The solid-liquid dispersed food in an aerated oil according to claim 1, wherein the emulsifier is a polyhydric alcohol ester . The emulsifier is at least one polyhydric alcohol ester selected from the group consisting of glycerin fatty acid esters, monoglyceride and polycarboxylic acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. Solid-liquid dispersion type food in aerated oil. The weight ratio of the fat or oil and flavor material 20: 80-99: 1 any one aerated oil during solid-liquid distributed food according to claim 1 to 3. The solid-liquid dispersed food product in an aerated oil according to any one of claims 1 to 4, having a bubble content of 50 to 85 % by volume . The solid-liquid dispersed food product in an aerated oil according to any one of claims 1 to 5, further comprising a flavorant having a water activity of 0.85 or less or an acidity of 1.2 or more . The solid-liquid dispersed food product in an aerated oil according to any one of claims 1 to 6, having a water content of 30 % by weight or less . The solid-liquid dispersed food in air-containing oil according to any one of claims 1 to 7, which is filled in a squeeze container made of any one of plastic, paper, and metal, or a hybrid thereof .