JP4089112B2 - Low-fat oil-in-water composition - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、長期保存性に優れ、風味良好な、製菓、製パン用のフィリングまたはトッピング材として用いられる低脂肪油中水型組成物、詳しくは含糖スプレッド又はバタークリームに関する。
【０００２】
【従来の技術】
製菓、製パン用のフィリング、トッピング材の代表的なものとして、一般にスプレッドとよばれる起泡させないタイプの含糖油中水型組成物や、バタークリームとよばれる起泡性の含糖油中水型組成物があり、これらの油中水型組成物は、合わせられるパン、菓子との相性や、目的に応じて使いわけられている。
【０００３】
従来、これら油中水型組成物は、脂肪分が多く、油感が強いという欠点を有しているため、食感を改善するために、脂肪分を減らす方向にある。しかし、一般的な低脂肪分の油中水型組成物では、乳化が不安定となり、保存中に水相が分離したり、組織破壊が起こりやすく、高含水の組成物では衛生的な保存性が悪いために保存料を使用すれば風味を損なう、などの問題があった。
【０００４】
上記のような問題を解決するため、種々の検討がなされており、例えば、バタークリームにおいては、油脂組成物と多量の水性液とを２段階にわけて起泡、混合させる方法（特開昭５２−１２６４０６）が提案されている。しかし、この方法では、油脂組成物に別に調整された多量の水性液を混合するので水性液中の風味付けの原料が薄められやすく風味付けの原料が余計に必要となり、また、粘度の調整や２段階の起泡工程が必要であるなど、非効率である。
【０００５】
一方、起泡を必要としないスプレッドにおける低脂肪化の試みとして、主にポリグリセリン縮合リシノレートなどの強力な乳化力を持つ、乳化剤を使用する方法（特開昭６１−８５１４１など）や、ゲル化剤などで水性液の粘度をあげるもの（特開昭６２−２３２３３５など）がある。しかし、前者の方法では、乳化が強すぎ、油感が強く添加した風味素材の風味が弱い、乳化剤が風味に悪影響を及ぼすなどの問題がある。後者の方法では、ゲル化剤のため、口あたりが悪くなり、食感を損なうなどの問題がある。
【０００６】
【発明が解決しようとする課題】
本発明の目的は、従来のバタークリーム・含糖スプレッド類の上記のような欠点を改善し、油感が低く、保存性、風味、食感が良好で、かつ、風味付け素材が少量で効果を発揮する低脂肪油中水型組成物を提供することにある。
【０００７】
【課題を解決するための手段】
発明者は、それ自体が低脂肪で、食感、風味の良好な油中水型乳化物をまず作製し、それに別途、風味付素材を加えて調整された含糖水性液を加え、起泡させない様に或いは起泡させながら混合して得られる油中水型組成物が、油感が低く、保存性に優れていることを見出し、本発明を完成した。
【０００８】
即ち本発明は、乳化物中の油脂含有量が３５〜６０重量％、水相中の糖濃度が６０〜７５重量％であり、かつ、乳化剤として、レシチン、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステルから選ばれた１種類以上を含有する油中水型乳化物４０〜８０部と、糖濃度が５５〜７５重量％である水性風味液６０〜２０部を混合して得られる、含糖スプレッド状またはバタークリーム状の低脂肪油中水型組成物である。好ましい実施態様としては、前記油中水型乳化物の乳化剤として、乳化物中、０．０５〜１．０重量％のレシチンと、０．０５〜１．０重量％のソルビタン脂肪酸エステル及び／又は０．０５〜１．０重量％のグリセリン脂肪酸エステルを含有する低脂肪油中水型組成物である。また、好ましい実施態様としては、組成物中の油脂含有量が２０〜４５重量％である低脂肪油中水型組成物である。
【００１０】
【発明の実施の形態】
以下、本発明の低脂肪油中水型組成物について説明する。
【００１１】
本発明において用いられる油脂の種類は、特に限定されず、コーン油、菜種油、大豆油、ヤシ油、パーム油等の植物油、及び、ラード、牛脂、魚油、乳脂等の動物油、及びそれらの硬化油・エステル交換油等を、単独でもしくは２種以上を組み合わせて任意に用いることが出来る。これら原料となる油脂の上昇融点は２５〜４０℃の範囲が、得られる乳化物に適度な可塑性を付与できるため、好ましい。
【００１２】
本発明の乳化物は、乳化剤として、レシチン、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステルのうち１種以上を使用する必要がある。特に、乳化物中、０．０５〜１．０重量％のレシチンと、０．０５〜１．０重量％のソルビタン脂肪酸エステル及び／又は０．０５〜１．０重量％のグリセリン脂肪酸エステルを含有しているのが好ましい。上記以外の乳化剤も併用しうるが、ポリグリン縮合リシノレイン酸エステル等の強力な乳化作用を持つ乳化剤は、風味、食感、起泡性などを損なうため、好ましくない。
【００１３】
上記油脂に乳化剤を加え、加温融解して油相とする。このとき、必要に応じて、β―カロチン、アナトー色素などの油溶性の着色料を添加する。また、必要に応じて、カカオマス、ココアパウダー、ピーナッツバターなどの油性の味付け素材を加えても良い。
【００１４】
一方、本発明の油中水型乳化物において、水相の糖濃度は６０〜７５重量％の範囲に調整する必要がある。水相の糖濃度が上記範囲より低いと保存性が損なわれ、高すぎると他の原料の溶解性を妨げることがある。ここで糖濃度は、次の式で表される。
【００１５】
糖濃度＝水相中の糖分／(水相中の糖分＋水相中の水分)
また、必要に応じて、加糖練乳などの水性の味付け素材や香料を水相に加えても良い。さらに、各種増粘剤、澱粉等を加えることもできるが、粘度が高すぎると乳化破壊したり、口どけを損なうので、添加量は多すぎない方が好ましい。上記水相は、好ましくは加熱殺菌処理したのち、用いられる。
【００１６】
本発明において、これら油相と水相を、乳化物中の油脂含有量が３５〜６０重量％の範囲になるように混合し、必要に応じて、さらに通常の急冷ねつ和機にて処理して、可塑性の油中水型乳化物とする。乳化物中の油脂含有量が３５％未満の場合、最終の低脂肪油中水型乳化物の乳化安定性が悪くなり、油脂含有量が６０％を超えると、油感が生じ、食感を損なう。急冷ねつ和機としては例えば、ボテーターやコンビネーターが用いられる。得られた乳化物を、望ましくは、一旦２〜１０℃に冷却したのち、混合に適した硬さになるよう温調する。
【００１７】
本発明で用いられる水性風味液は、糖、水、風味付け素材等を、糖濃度が５５〜７５重量％、好ましくは６０〜７５重量％になるように混合し、加熱殺菌処理したものである。
【００１８】
本発明で使用される、風味付け素材としては、特に限定されないが、牛乳、加糖練乳、チーズなどの乳製品、果汁、ピューレ、ジャムなどの果実加工品、サツマイモ、カボチャのピューレなどの野菜加工品、栗のシロップ漬けなどのナッツ加工品、卵黄、コーヒー、紅茶、餡、ゼリーなどの一般食品の他、リンゴ酸、クエン酸などの酸味料、香料などの添加物等が挙げられる。また着色が必要なときは、必要に応じて天然あるいは合成の色素を添加することもできる。
【００１９】
本発明において、風味付け素材は上記水性液に添加されることによって、効果的に風味付け出来うるが、上述したように、乳化物中にも風味付け素材を添加しても構わない。特に油性の風味付素材は乳化物中の油相に加えたほうが均一に混合されるという利点がある。また、例えば、乳化物にミルク風味を、上記水性液にコーヒー風味を付けて、全体としてミルクコーヒー風味にするなど、新たに特別な効果も期待できる。
【００２０】
また、ジャム中の果肉やチョコレートなどのように、他の風味付け素材と加熱殺菌した場合に、もとの形状が崩れ易いものや、チョコレートソースのように油性のもの、洋酒、一部の香料など、加熱すると風味が失われやすいものなどは、上記水性風味液の殺菌後に添加するか、別途調整して必要に応じて殺菌し、以下の混合工程で水性風味液と一緒に用いても良い。この様に、水性風味液の一部又は全部を、果実、ナッツ、カカオ、野菜等の加工食品、または餡、ゼリーのいずれかに置き換える場合も、これらジャムなどの加工食品の糖濃度は、水性風味液と同様、５５〜７５重量％の範囲であるのが好ましい。
【００２１】
上記水性風味液を、好ましくは、１５〜４０℃に冷却し、上述の油中水型乳化物と混合して、本発明の低脂肪油中水型組成物を得る。混合にあたっては、適切な混合機を用い、水性風味液を一度に、または数回にわけて加えて混合する。この際、混合して得られる油中水型組成物の油脂含有量が２０〜４５重量％になるように調整するのが好ましい。油脂含有量が、２０重量％未満だと組織不良となったり、保存中の水性液の分離などが起きやすく、４５重量％を超えると油感が生じるなど、食感が悪くなる傾向がある。
【００２２】
含糖スプレット状の低脂肪油中水型組成物を得る場合には、縦形ミキサーのビーターなどを用いて、低速でゆるやかに起泡させないように攪拌し混合する。バタークリーム状の低脂肪油中水型組成物を得る場合には、縦形ミキサーのホイッパーなどを用いて混合しながら、組成物が適切な比重になるように起泡（ホイップ）させる。
【００２３】
本発明の低脂肪油中水型乳化物において、風味付け素材の風味が効果的に出現する理由は、風味付け素材を別に調整された含糖水性液に加えて、油中水型乳化物と混合することで、乳化剤を介して油中に乳化した油中水乳化組成物中の水性液よりも、同じ量の素材原料を用いても、濃度の濃い状態で舌にふれ、先に口中で解離するからであると考えられる。
【００２４】
【実施例】
（実施例１）
パーム油１５部、魚油硬化油（融点３０℃）５５部、魚油硬化油（融点４０℃）１０重量部、菜種油２０部からなる油脂（融点３０℃）６０重量％に、レシチン０．０５重量％、ソルビタン脂肪酸エステル０．０５重量％を加え６５℃に加温融解して油相とした。また、水飴（糖濃度７５％）３６．５重量％に水２．４重量％を加え糖濃度％としたものを７０℃で２０分間加熱殺菌して水相とした。
【００２５】
上記油相に水相を加えて、ボテーターを用い、常法により油中水型乳化物を得、これを、１日間５℃で冷蔵したあと、２０℃に温調した。
【００２６】
一方、加糖練乳１５重量部、水飴２４重量部、水０．９重量部を混合し、糖濃度７０％としたものを、６５℃で３０分間加熱殺菌した後、２５℃に冷却し、ミルク香料０．１重量部を加え、水性風味液を調整した。
【００２７】
先に得た油中水型乳化組成物６０重量部と、この水性風味液４０重量部を、縦形ミキサー（関東ミキサー株式会社製）に投入し、ホイッパーにて、比重が０．７５になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００２８】
（実施例２）
油中水型乳化物を実施例１と同じ条件で作製して温調し、縦形ミキサー（関東ミキサー株式会社製）のビーターを用いて、起泡しないように、緩やかに攪拌しながら、実施例１と同じ条件で作製した水性風味液を同じ配合比で混合し、含糖スプレッド状の油中水型組成物を得た。
【００２９】
（実施例３）
大豆硬化油（融点３４℃）５０部、魚油硬化油（融点３０℃）３０部、コーン油１５部からなる油脂（融点３２℃）６０重量％に、レシチン０．３重量％、ソルビタン脂肪酸エステル０．３重量％、グリセリン脂肪酸エステル０．１重量％を加え、６５℃に加温融解して油相とした。また、水飴（糖濃度７５％）３１重量％に水８．３重量％を加え、糖濃度５９％としたものを７０℃で２０分間加熱殺菌して水相とした。
【００３０】
上記油相に水相を加えて、ボテーターを用い、常法により油中水型乳化物を得、これを、１日間５℃で冷蔵したあと、２５℃に温調した。
【００３１】
一方、水飴１２重量部、水２．７重量部、リンゴ酸０．２重量部を混合し、糖濃度６５％としたものを、７０℃で２０分間加熱殺菌した後、２５℃に冷却し、イチゴ香料０．１重量部を加え、水性風味液を調整した。
【００３２】
先に得た油中水型乳化物７５重量部と、加熱殺菌した糖濃度７０％のイチゴジャム１０重量部と、この水性風味液１５重量部を、実施例１と同様に、比重が０．７５になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００３３】
（実施例４）
油中水型乳化物を実施例３と同じ条件で作製して温調し、縦形ミキサー（関東ミキサー株式会社製）のビーターを用いて、起泡しないように、緩やかに攪拌しながら、実施例３と同じ条件で作製したイチゴジャムと水性風味液を同じ配合比で混合し、含糖スプレッド状の油中水型組成物を得た。
【００３４】
（実施例５）
コーン硬化油（融点３６℃）６部、魚油硬化油（融点３０℃）５４部、パーム油１５部、大豆油２５部からなる油脂（融点２８℃）３５重量％に、レシチン０．４重量％、ソルビタン脂肪酸エステル０．６重量％を加え、６５℃に加温融解して油相とした。また、水飴（糖濃度７５％）６４重量％を７０℃で２０分間加熱殺菌して水相とした。
【００３５】
上記油相に水相を加えて、ボテーターを用い、常法により油中水型乳化物を得、これを、１日間５℃で冷蔵したあと、２０℃に温調した。
【００３６】
一方、加糖練乳１０重量部、砂糖７重量部、水２．９重量部を混合し、糖濃度７０％としたものを、６５℃で３０分間加熱殺菌した後、２５℃に冷却し、ミルク香料０．１重量部を加え、水性風味液を調整した。
【００３７】
先に得た油中水型乳化物８０重量部と、この水性風味液２０重量部を、実施例１と同様に、比重が０．８になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００３８】
（実施例６）
実施例５の乳化剤のソルビタン脂肪酸エステルのうち、０．２重量％をグリセリン脂肪酸エステルに置き換えた他は同様の条件・方法で、バタークリーム状の油中水型組成物を得た。
【００３９】
（実施例７）
実施例５と同じ組成の油脂４０重量％に、レシチン０．３重量％、ソルビタン脂肪酸エステル０．５重量％を加え６５℃に加温融解して油相とした。また、水飴５１重量％に水８．２重量％を加え糖濃度６５％としたものを７０℃で２０分間加熱殺菌して水相とした。
【００４０】
上記油相に水相を加えて、ボテーターを用い、常法により油中水型乳化物を得、これを、１日間５℃で冷蔵したあと、２５℃に温調した。
【００４１】
一方、水飴３４．４重量部、水５．２重量部、インスタントコーヒー０．５重量部を混合し、糖濃度６５％としたものを、７０℃で２０分間加熱殺菌した後、２５℃に冷却し、コーヒー香料０．１重量部を加え、水性風味液を調整した。
【００４２】
先に得た油中水型乳化組成物６０重量部と、この水性風味液４０部を、実施例１と同様に、比重が０．７５になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００４３】
（実施例８）
実施例５の乳化剤のソルビタン脂肪酸エステルを同量のグリセリン脂肪酸エステルに置き換えた他は同様の条件・方法で、バタークリーム状の油中水型組成物を得た。
【００４４】
（実施例９）
水飴４３重量部、水６．４重量部、インスタントコーヒー０．５重量部を混合し、糖濃度６５％としたものを、７０℃で２０分間加熱殺菌した後、２５℃に冷却し、コーヒー香料０．１重量部を加え、水性風味液を調整した。
【００４５】
実施例７と同じ条件で作製温調した油中水型乳化物５０重量部を、縦形ミキサー（関西ミキサー株式会社製）に投入し、上記の水性風味液５０重量部を徐々に加えながら、ホイッパーにて、比重が０．８５になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００４６】
（実施例の評価）
実施例１〜９で得られた油中水型組成物を、５℃で１ヶ月間保管したのち、２０℃に温調し、風味、食感、水性液の分離について調べた。風味、食感は数名のパネラーによる官能試験で評価した。水性液の分離は、油中水型組成物をろ紙上に薄く延ばして、分離の有無で評価した。その結果を表１に示す。
【００４７】
【表１】
【００４８】
（比較例１）
大豆硬化油（融点３４℃）５０部、魚油硬化油（融点３０℃）３０部、コーン油１５部からなる油脂（融点３２℃）９９．３重量％に、レシチン０．３重量％、ソルビタン脂肪酸エステル０．３重量％、グリセリン脂肪酸エステル０．１重量％を加え、６５℃に加温融解し、ボテーターにて混合し、水相の無いショートニングを調整し、実施例３の油中水型乳化物と同様に温調した。
【００４９】
一方、水飴（糖濃度７５％）３５．８重量部、水８．９重量部、リンゴ酸０．２部を混合し、糖濃度６５％としたものを、７０℃で２０分間加熱殺菌した後、２５℃に冷却し、イチゴ香料０．１重量部を加え、水性風味液を調整した。
【００５０】
先に得たショートニング４５重量部と、実施例３に使用したイチゴジャム１０重量部、上記の水性風味液４５重量部を、縦形ミキサー（関西ミキサー株式会社製）に投入し、ホイッパーにて、比重が０．７５になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００５１】
（比較例２）
比較例１と同じショートニングを、比較例１と同様に温調したものを、縦形ミキサーに投入し、ビーターを用いて、起泡しないように、緩やかに攪拌しながら、比較例１と同じイチゴジャムと水性風味液を同じ配合比で投入、混合して含糖スプレッド状の油中水型組成物を得た。
【００５２】
（比較例３）
実施例５と同じ油脂３５重量％に、乳化物として、ポリグリセリン縮合リシノレイン酸エステルを０．１重量％加え、６５℃に加温融解して油相とした。また、水飴（糖濃度７５％）６４．９重量％を７０℃で２０分間加熱殺菌して水相とした。 上記油相に水相を加え、ボテーターを用い、常法により油中水型乳化物を得、これを、１日間５℃で冷蔵したあと、２０℃に温調した。
【００５３】
一方、加糖練乳１０重量部、砂糖７重量部、水２．９重量部を混合し、糖濃度７０％としたものを、６５℃で３０分間加熱殺菌した後、２５℃に冷却し、ミルク香料０．１重量部を加え、水性風味液を調整した。
【００５４】
先に得た油中水型乳化物８０重量部と、この水性風味液２０重量部を、実施例１と同様に、比重が０．８になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００５５】
(比較例４)
コーン硬化油（融点３６℃）６部、魚油硬化油（融点３０℃）５４部、パーム油１５部、大豆油２５部からなる油脂（融点２８℃）９９．２重量％に、レシチン０．３重量％、ソルビタン脂肪酸エステル０．５重量％を加え、６５℃に加温融解して、ボテーターを用いて、水相の無いショートニングを調整し、実施例７の油中水型乳化組成物と同様に温調した。
【００５６】
一方、水飴（糖濃度７５％）６５重量部、水１０．９重量部、インスタントコーヒー０．５重量部を混合し、糖濃度６５％としたものを、７０℃で２０分間加熱殺菌した後、２５℃に冷却し、コーヒー香料０．１重量部を加え、水性風味液を調整した。
【００５７】
先に得たショートニング２４重量部と、この水性風味液７６重量部を、実施例１と同様に、比重が０．７５になるまで混合し起泡させ、バタークリーム状の油中水型組成物を得た。
【００５８】
（比較例５）
実施例７と同じ油脂２４重量％に、レシチン０．３重量％、ソルビタン脂肪酸エステル０．５重量％を加え６５℃に加温融解して油相とした。
【００５９】
一方、水飴６５重量％に水９．６重量％、インスタントコーヒー０．５重量％を混合し、糖濃度６５％としたものを７０℃で２０分間加熱殺菌した後、２５℃に冷却し、コーヒー香料０．１重量部を加え、水相とした。
【００６０】
上記油相に水相を加え、実施例１と同様の方法で急冷ねつ和し、実施例と同じ脂肪含量の加糖スプレッド状油中水型組成物を調整した。
【００６１】
（比較例６）
実施例７と同じ油脂２４重量％に、レシチン０．３重量％、ソルビタン脂肪酸エステル０．５重量％にさらにポリグリセリン縮合リシノレイン酸エステル０．２重量％を加え６５℃に加温融解して油相とした。
【００６２】
水飴６４．８重量％に水９．６重量％、インスタントコーヒー０．５％を混合し、糖濃度６５％としたものを７０℃で２０分間加熱殺菌した後、２５℃に冷却し、コーヒー香料０．１重量部を加え、水相とした。
【００６３】
上記油相に水相を加え、実施例１と同様の方法で急冷ねつ和して、スプレッド状の油中水型組成物を得た。
【００６４】
（比較例の評価）
比較例１〜５で得られた油中水型組成物を、５℃で１ヶ月間保管したのち、２０℃に温調し、風味、食感、水性液の分離について実施例と同様に評価した。
【００６５】
油中水型乳化物の代わりに、ショートニングを使用し、それを水性風味液と混合して得られた比較例１、２、４の油中水組成物はいずれも油感が強く、風味、食感共に不良であった。特に比較例４の油中水型組成物では、コーヒーの風味が薄く、さらには水性液の分離も見られた。
【００６６】
また、本発明において必要な種類の乳化剤を使用せず、代わりに強力な乳化剤であるポリグリセリン縮合リシノレイン酸エステルを使用して得られた乳化物を用いて作製した比較例３の油中水型組成物は、油感が強く、風味が非常に弱く、乳化剤の影響で食感も不良であった。
【００６７】
更にボテーターのみで作製した比較例５、６の油中水型組成物は、油感が強く、風味が大変弱い、風味、食感ともに不良のものであった。特に比較例５の油中水型組成物の作製においては、ボテーター内で油相と水相が分離して組織破壊し、均一な組成物が得られなかった。
【００６８】
【発明の効果】
以上の結果が示すとおり、本発明で得られる低脂肪油中水型組成物は、風味、食感が良好で、保存性の良い、製菓、製パンのフィリング、トッピング材として好適のものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a low-fat oil-in-water composition used as a confectionery, bakery filling or topping material, particularly a sugar-containing spread or butter cream, which has excellent long-term storage and good flavor.
[0002]
[Prior art]
Typical examples of confectionery, bakery fillings, and toppings are non-foaming types of water-containing sugar-containing compositions commonly called spreads, and foaming sugar-containing oils called butter cream. There are water-type compositions, and these water-in-oil compositions are used according to the compatibility with bread and confectionery to be combined and the purpose.
[0003]
Conventionally, these water-in-oil compositions have the disadvantage that they are rich in fat and have a strong oily feeling, so that they tend to reduce the fat content in order to improve the texture. However, in general low-fat water-in-oil compositions, the emulsification becomes unstable, and the aqueous phase is likely to separate during storage or tissue destruction occurs. However, there was a problem that if the preservative was used, the flavor was impaired.
[0004]
In order to solve the above problems, various studies have been made. For example, in butter cream, an oil composition and a large amount of an aqueous liquid are foamed and mixed in two stages (Japanese Patent Laid-Open No. Sho) 52-126406) have been proposed. However, in this method, a large amount of an aqueous liquid separately prepared is mixed with the oil and fat composition, so that the flavoring raw material in the aqueous liquid is easily diluted, and an additional flavoring raw material is required. It is inefficient, for example, a two-stage foaming process is required.
[0005]
On the other hand, as an attempt to reduce fat in spreads that do not require foaming, mainly a method using an emulsifier having strong emulsifying power such as polyglycerin condensed ricinolate (JP-A 61-85141, etc.), gelation There are agents (such as JP-A-62-2232335) that increase the viscosity of an aqueous liquid. However, the former method has problems that the emulsification is too strong, the flavor of the flavor material added with a strong oily feeling is weak, and the emulsifier adversely affects the flavor. In the latter method, there is a problem that the mouthfeel becomes bad and the texture is impaired due to the gelling agent.
[0006]
[Problems to be solved by the invention]
The object of the present invention is to improve the above-mentioned drawbacks of conventional butter creams and sugar-containing spreads, have a low oily feeling, have good storage stability, flavor and texture, and have a small amount of flavoring ingredients. An object of the present invention is to provide a low-fat oil-in-water composition that exhibits the above.
[0007]
[Means for Solving the Problems]
The inventor first prepared a water-in-oil emulsion having a low fat content and a good texture and flavor, and separately added a sugar-containing aqueous liquid prepared by adding a flavored material, followed by foaming. The present invention was completed by finding that the water-in-oil composition obtained by mixing without foaming or foaming has low oil feeling and excellent storage stability.
[0008]
That is, the present invention has an oil / fat content in an emulsion of 35 to 60% by weight, a sugar concentration in an aqueous phase of 60 to 75% by weight, and as an emulsifier, lecithin, sorbitan fatty acid ester, glycerin fatty acid ester, poly 40 to 80 parts of a water-in-oil emulsion containing one or more selected from glycerin fatty acid ester and sucrose fatty acid ester and 60 to 20 parts of an aqueous flavor liquid having a sugar concentration of 55 to 75% by weight are mixed. A low-fat oil-in-water composition in the form of a sugar-containing spread or butter cream. As a preferred embodiment, as the emulsifier of the water-in-oil emulsion, 0.05 to 1.0% by weight of lecithin, 0.05 to 1.0% by weight of sorbitan fatty acid ester and / or It is a low-fat oil-in-water composition containing 0.05 to 1.0% by weight of glycerin fatty acid ester. Moreover, as a preferable embodiment, it is a low-fat oil-in-water type composition whose fat-and-oil content in a composition is 20 to 45 weight%.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the low-fat oil-in-water composition of the present invention will be described.
[0011]
The kind of fats and oils used in the present invention is not particularly limited, vegetable oils such as corn oil, rapeseed oil, soybean oil, coconut oil and palm oil, and animal oils such as lard, beef tallow, fish oil and milk fat, and hardened oils thereof. -Transesterified oil etc. can be arbitrarily used individually or in combination of 2 or more types. The ascending melting point of the oils and fats used as these raw materials is preferably in the range of 25 to 40 ° C., since appropriate plasticity can be imparted to the obtained emulsion.
[0012]
The emulsified product of the present invention needs to use at least one of lecithin, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester as an emulsifier. In particular, the emulsion contains 0.05 to 1.0% by weight of lecithin and 0.05 to 1.0% by weight of sorbitan fatty acid ester and / or 0.05 to 1.0% by weight of glycerin fatty acid ester. It is preferable. Although emulsifiers other than the above may be used in combination, emulsifiers having a strong emulsifying action such as polygulin condensed ricinoleic acid ester are not preferred because they impair the flavor, texture, foaming properties and the like.
[0013]
An emulsifier is added to the oil and fat, and the mixture is heated and melted to obtain an oil phase. At this time, if necessary, oil-soluble coloring agents such as β-carotene and anato dye are added. Moreover, you may add oily seasoning materials, such as cacao mass, cocoa powder, and peanut butter, as needed.
[0014]
On the other hand, in the water-in-oil emulsion of the present invention, it is necessary to adjust the sugar concentration of the aqueous phase to a range of 60 to 75% by weight. When the sugar concentration of the aqueous phase is lower than the above range, the storage stability is impaired, and when it is too high, the solubility of other raw materials may be hindered. Here, the sugar concentration is expressed by the following equation.
[0015]
Sugar concentration = sugar content in water phase / (sugar content in water phase + water content in water phase)
If necessary, an aqueous seasoning material such as sweetened condensed milk or a fragrance may be added to the aqueous phase. Further, various thickeners, starch and the like can be added. However, if the viscosity is too high, it is preferable that the amount of addition is not too large because the emulsion breaks or the mouth is damaged. The aqueous phase is preferably used after heat sterilization.
[0016]
In the present invention, these oil phase and aqueous phase are mixed so that the fat content in the emulsion is in the range of 35 to 60% by weight, and if necessary, further processed by a normal quenching kneading machine. Thus, a plastic water-in-oil emulsion is obtained. If the fat content in the emulsion is less than 35%, the emulsion stability of the final low-fat oil-in-water emulsion will be poor, and if the fat content exceeds 60%, an oily feeling will occur and the texture will be reduced. To lose. For example, a botator or a combinator is used as the quenching kneading machine. Desirably, the obtained emulsion is once cooled to 2 to 10 ° C., and then the temperature is adjusted to a hardness suitable for mixing.
[0017]
The aqueous flavor liquid used in the present invention is obtained by mixing sugar, water, a flavoring material and the like so that the sugar concentration is 55 to 75% by weight, preferably 60 to 75% by weight, and heat sterilizing. .
[0018]
The flavoring material used in the present invention is not particularly limited, but dairy products such as milk, sweetened condensed milk and cheese, processed fruit products such as fruit juice, puree and jam, processed vegetable products such as sweet potato and pumpkin puree In addition to processed nut products such as pickled chestnut syrup, egg yolk, coffee, tea, strawberries, jelly, and other general foods, malic acid, citric acid and other sour flavoring, and flavoring additives. When coloring is necessary, natural or synthetic pigments can be added as necessary.
[0019]
In the present invention, the flavoring material can be effectively flavored by being added to the aqueous liquid, but as described above, the flavoring material may also be added to the emulsion. In particular, an oily flavored material has the advantage that it is uniformly mixed when added to the oil phase in the emulsion. In addition, for example, a special effect can be expected, such as adding a milk flavor to the emulsion and a coffee flavor to the aqueous liquid to make a milk coffee flavor as a whole.
[0020]
In addition, when it is heat-sterilized with other flavoring materials such as pulp and chocolate in jams, it is easy to lose its original shape, oily like chocolate sauce, liquor, some fragrances For example, those that tend to lose their flavor when heated are added after sterilization of the aqueous flavor liquid, or may be separately adjusted and sterilized as necessary, and used together with the aqueous flavor liquid in the following mixing step. . In this way, even when a part or all of the aqueous flavor liquid is replaced with processed foods such as fruits, nuts, cacao, vegetables, or strawberries or jelly, the sugar concentration of these processed foods such as jams is aqueous. Like the flavor liquid, it is preferably in the range of 55 to 75% by weight.
[0021]
The aqueous flavor liquid is preferably cooled to 15 to 40 ° C. and mixed with the above-described water-in-oil emulsion to obtain the low-fat oil-in-water composition of the present invention. In mixing, an appropriate flavor is used, and the aqueous flavor liquid is added at once or several times and mixed. At this time, it is preferable to adjust so that the oil-and-fat content of the water-in-oil composition obtained by mixing is 20 to 45% by weight. If the fat content is less than 20% by weight, the texture tends to be poor, such as a poor structure or separation of the aqueous liquid during storage tends to occur, and if it exceeds 45% by weight, an oily feeling tends to occur.
[0022]
When a sugar-containing spread-like low-fat oil-in-water composition is obtained, the mixture is stirred and mixed using a beater of a vertical mixer or the like so as not to gently foam at low speed. When a butter cream-like low-fat oil-in-water composition is obtained, the composition is foamed (whipped) so that the composition has an appropriate specific gravity while mixing using a whipper of a vertical mixer.
[0023]
In the low-fat oil-in-water emulsion of the present invention, the reason why the flavor of the flavoring material appears effectively is that, in addition to the sugar-containing aqueous liquid prepared separately from the flavoring material, By mixing, even when using the same amount of material raw material than the aqueous liquid in the water-in-oil emulsion composition emulsified in oil via an emulsifier, it touches the tongue in a concentrated state, first in the mouth This is considered to be because of dissociation.
[0024]
【Example】
Example 1
15% palm oil, 55 parts hardened fish oil (melting point 30 ° C), 10 parts by weight fish oil hardened oil (melting point 40 ° C), 20 parts oil and fat (melting point 30 ° C) 60% by weight, lecithin 0.05% by weight Then, 0.05% by weight of sorbitan fatty acid ester was added and heated to 65 ° C. to melt to obtain an oil phase. Moreover, 2.4% by weight of water was added to 36.5% by weight of syrup (sugar concentration 75%) to make the sugar concentration%, which was sterilized by heating at 70 ° C. for 20 minutes to obtain an aqueous phase.
[0025]
A water phase was added to the oil phase, and a water-in-oil emulsion was obtained by a conventional method using a bottor. The oil-in-water emulsion was refrigerated at 5 ° C. for 1 day and then adjusted to 20 ° C.
[0026]
On the other hand, 15 parts by weight of sweetened condensed milk, 24 parts by weight of starch syrup, and 0.9 parts by weight of water were mixed to give a sugar concentration of 70%, which was sterilized by heating at 65 ° C. for 30 minutes, then cooled to 25 ° C. 0.1 weight part was added and the aqueous flavor liquid was adjusted.
[0027]
60 parts by weight of the previously obtained water-in-oil emulsified composition and 40 parts by weight of this aqueous flavor liquid are put into a vertical mixer (manufactured by Kanto Mixer Co., Ltd.) until the specific gravity reaches 0.75 with a whipper. After mixing and foaming, a butter cream-like water-in-oil composition was obtained.
[0028]
(Example 2)
A water-in-oil emulsion was prepared under the same conditions as in Example 1 and the temperature was adjusted. Using a beater of a vertical mixer (manufactured by Kanto Mixer Co., Ltd.), while gently stirring so as not to foam, Example The aqueous flavor liquid produced on the same conditions as 1 was mixed by the same compounding ratio, and the sugar-containing spread-like water-in-oil type composition was obtained.
[0029]
(Example 3)
60% by weight of fat and oil (melting point 32 ° C.) consisting of 50 parts of soybean hardened oil (melting point 34 ° C.), 30 parts of fish oil hardened oil (melting point 30 ° C.) and 15 parts of corn oil, 0.3% by weight of lecithin, sorbitan fatty acid ester 0 .3% by weight and 0.1% by weight of glycerin fatty acid ester were added, and the mixture was heated to 65 ° C. and melted to obtain an oil phase. In addition, 8.3% by weight of water was added to 31% by weight of syrup (sugar concentration 75%) to give a sugar concentration of 59%, which was sterilized by heating at 70 ° C. for 20 minutes to obtain an aqueous phase.
[0030]
A water phase was added to the oil phase, and a water-in-oil emulsion was obtained by a conventional method using a botter. The oil-in-water emulsion was refrigerated at 5 ° C for 1 day and then adjusted to 25 ° C.
[0031]
On the other hand, 12 parts by weight of starch syrup, 2.7 parts by weight of water and 0.2 parts by weight of malic acid were mixed to give a sugar concentration of 65%, which was sterilized by heating at 70 ° C. for 20 minutes, then cooled to 25 ° C., 0.1 weight part of strawberry flavor was added and the aqueous flavor liquid was adjusted.
[0032]
As in Example 1, 75 parts by weight of the previously obtained water-in-oil emulsion, 10 parts by weight of heat-sterilized strawberry jam having a sugar concentration of 70%, and 15 parts by weight of this aqueous flavor liquid have a specific gravity of 0. The resulting mixture was mixed and foamed to obtain a butter cream-like water-in-oil composition.
[0033]
Example 4
A water-in-oil emulsion was prepared under the same conditions as in Example 3 and the temperature was adjusted. Using a beater of a vertical mixer (manufactured by Kanto Mixer Co., Ltd.), stirring gently to prevent foaming, Example Strawberry jam and aqueous flavor liquid prepared under the same conditions as in No. 3 were mixed at the same blending ratio to obtain a sugar-containing spread water-in-oil composition.
[0034]
(Example 5)
Lecithin 0.4% by weight to 35 parts by weight of oil (melting point 28 ° C.) consisting of 6 parts corn oil (melting point 36 ° C.), 54 parts fish oil oil (melting point 30 ° C.) 54 parts, palm oil 15 parts, soybean oil 25 parts Then, 0.6% by weight of sorbitan fatty acid ester was added, and the mixture was heated and melted to 65 ° C. to obtain an oil phase. Also, 64% by weight of starch syrup (sugar concentration 75%) was sterilized by heating at 70 ° C. for 20 minutes to obtain an aqueous phase.
[0035]
A water phase was added to the oil phase, and a water-in-oil emulsion was obtained by a conventional method using a bottor. The oil-in-water emulsion was refrigerated at 5 ° C. for 1 day and then adjusted to 20 ° C.
[0036]
On the other hand, 10 parts by weight of sweetened condensed milk, 7 parts by weight of sugar, and 2.9 parts by weight of water were mixed to give a sugar concentration of 70%, which was sterilized by heating at 65 ° C. for 30 minutes, then cooled to 25 ° C. 0.1 weight part was added and the aqueous flavor liquid was adjusted.
[0037]
80 parts by weight of the previously obtained water-in-oil emulsion and 20 parts by weight of this aqueous flavor liquid were mixed and foamed until the specific gravity reached 0.8, as in Example 1, to obtain a butter cream-like oil A water-in-water composition was obtained.
[0038]
(Example 6)
A butter cream-like water-in-oil composition was obtained under the same conditions and method except that 0.2% by weight of the sorbitan fatty acid ester of the emulsifier of Example 5 was replaced with glycerin fatty acid ester.
[0039]
(Example 7)
Lecithin 0.3% by weight and sorbitan fatty acid ester 0.5% by weight were added to 40% by weight of fats and oils having the same composition as in Example 5, and heated to 65 ° C. to melt to obtain an oil phase. In addition, a water phase was obtained by sterilizing by heating at 70 ° C. for 20 minutes by adding 8.2% by weight of water to 51% by weight of starch syrup and making the sugar concentration 65%.
[0040]
A water phase was added to the oil phase, and a water-in-oil emulsion was obtained by a conventional method using a botter. The oil-in-water emulsion was refrigerated at 5 ° C for 1 day and then adjusted to 25 ° C.
[0041]
On the other hand, 34.4 parts by weight of starch syrup, 5.2 parts by weight of water, and 0.5 parts by weight of instant coffee were mixed to give a sugar concentration of 65%, which was sterilized by heating at 70 ° C for 20 minutes and then cooled to 25 ° C. Then, 0.1 part by weight of coffee flavor was added to prepare an aqueous flavor liquid.
[0042]
60 parts by weight of the previously obtained water-in-oil emulsion composition and 40 parts of this aqueous flavor liquid were mixed and foamed until the specific gravity reached 0.75, as in Example 1, to give a butter cream-like oil A water-in-water composition was obtained.
[0043]
(Example 8)
A butter cream-like water-in-oil composition was obtained under the same conditions and method except that the sorbitan fatty acid ester of the emulsifier of Example 5 was replaced with the same amount of glycerin fatty acid ester.
[0044]
Example 9
A mixture of 43 parts by weight of water syrup, 6.4 parts by weight of water, and 0.5 parts by weight of instant coffee and sterilized by heating at 70 ° C. for 20 minutes, cooled to 25 ° C., and coffee flavor 0.1 weight part was added and the aqueous flavor liquid was adjusted.
[0045]
While adding 50 parts by weight of the water-in-oil emulsion prepared under the same conditions as in Example 7 to a vertical mixer (manufactured by Kansai Mixer Co., Ltd.), while gradually adding 50 parts by weight of the aqueous flavor liquid, a whipper And mixing until foaming until the specific gravity becomes 0.85, a butter cream-like water-in-oil composition was obtained.
[0046]
(Evaluation of Examples)
The water-in-oil compositions obtained in Examples 1 to 9 were stored at 5 ° C. for 1 month, then temperature-controlled at 20 ° C., and examined for flavor, texture, and separation of aqueous liquid. Flavor and texture were evaluated by a sensory test with several panelists. Separation of the aqueous liquid was evaluated by the presence or absence of separation by thinly spreading the water-in-oil composition on the filter paper. The results are shown in Table 1.
[0047]
[Table 1]
[0048]
(Comparative Example 1)
Fat and oil (melting point 32 ° C.) 99.3% by weight, 50% soybean hardened oil (melting point 34 ° C.), 30 parts fish oil hardened oil (melting point 30 ° C.) 15 parts, corn oil 15 parts by weight, lecithin 0.3% by weight, sorbitan fatty acid Add 0.3% by weight of ester and 0.1% by weight of glycerin fatty acid ester, heat and melt to 65 ° C., mix with botter, adjust shortening without water phase, and water-in-oil emulsification of Example 3 The temperature was controlled in the same manner as the product.
[0049]
On the other hand, after 35.8 parts by weight of starch syrup (sugar concentration 75%), 8.9 parts by weight of water, and 0.2 part of malic acid were mixed to give a sugar concentration of 65%, heat sterilized at 70 ° C. for 20 minutes. The mixture was cooled to 25 ° C., 0.1 part by weight of strawberry flavor was added, and the aqueous flavor liquid was adjusted.
[0050]
45 parts by weight of the shortening obtained earlier, 10 parts by weight of strawberry jam used in Example 3, and 45 parts by weight of the above-mentioned aqueous flavor liquid were put into a vertical mixer (manufactured by Kansai Mixer Co., Ltd.), and the specific gravity was measured with a whipper. Was mixed and foamed until 0.75 was obtained, and a butter cream-like water-in-oil composition was obtained.
[0051]
(Comparative Example 2)
The same shortening as in Comparative Example 1 is temperature-controlled in the same manner as in Comparative Example 1, and then put into a vertical mixer, and using the beater, the same strawberry jam as in Comparative Example 1 while gently stirring so as not to foam And an aqueous flavor liquid were added and mixed at the same blending ratio to obtain a sugar-containing spread water-in-oil composition.
[0052]
(Comparative Example 3)
As an emulsion, 0.1% by weight of polyglycerin condensed ricinoleic acid ester was added to 35% by weight of the same fat and oil as in Example 5, and heated to 65 ° C. to melt to obtain an oil phase. Also, 64.9% by weight of starch syrup (sugar concentration 75%) was sterilized by heating at 70 ° C. for 20 minutes to obtain an aqueous phase. The water phase was added to the oil phase, and a water-in-oil emulsion was obtained by a conventional method using a botter. The emulsion was refrigerated at 5 ° C. for 1 day and then adjusted to 20 ° C.
[0053]
On the other hand, 10 parts by weight of sweetened condensed milk, 7 parts by weight of sugar, and 2.9 parts by weight of water were mixed to give a sugar concentration of 70%, which was sterilized by heating at 65 ° C. for 30 minutes, then cooled to 25 ° C. 0.1 weight part was added and the aqueous flavor liquid was adjusted.
[0054]
80 parts by weight of the previously obtained water-in-oil emulsion and 20 parts by weight of this aqueous flavor liquid were mixed and foamed until the specific gravity reached 0.8, as in Example 1, to obtain a butter cream-like oil A water-in-water composition was obtained.
[0055]
(Comparative Example 4)
69.2 parts of corn hardened oil (melting point 36 ° C.), 54 parts of fish oil hardened oil (melting point 30 ° C.) 54 parts, 15 parts of palm oil, 25 parts of soybean oil (melting point 28 ° C.) 99.2% by weight, lecithin 0.3 % By weight and 0.5% by weight of sorbitan fatty acid ester, heated to 65 ° C. and melted, adjusted to shortening without a water phase using a botator, and similar to the water-in-oil emulsion composition of Example 7 The temperature was adjusted.
[0056]
On the other hand, 65 parts by weight of starch syrup (sugar concentration 75%), 10.9 parts by weight of water and 0.5 parts by weight of instant coffee were mixed to give a sugar concentration of 65%. After cooling to 25 ° C., 0.1 part by weight of coffee flavor was added to prepare an aqueous flavor liquid.
[0057]
24 parts by weight of the shortening obtained earlier and 76 parts by weight of this aqueous flavor liquid were mixed and foamed until the specific gravity reached 0.75, as in Example 1, to form a butter cream-like water-in-oil composition. Got.
[0058]
(Comparative Example 5)
Lecithin 0.3 wt% and sorbitan fatty acid ester 0.5 wt% were added to the same fat and oil 24 wt% as in Example 7, and the mixture was heated to 65 ° C and melted to obtain an oil phase.
[0059]
On the other hand, 9.6 wt% water and 0.5 wt% instant coffee were mixed with 65 wt% water syrup, and the sugar concentration 65% was sterilized by heating at 70 ° C for 20 minutes, then cooled to 25 ° C, and coffee A fragrance | flavor 0.1 weight part was added and it was set as the water phase.
[0060]
A water phase was added to the oil phase and quenched and chilled in the same manner as in Example 1 to prepare a sweetened spread water-in-oil composition having the same fat content as in the example.
[0061]
(Comparative Example 6)
24% by weight of the same fat as in Example 7, 0.3% by weight of lecithin, 0.5% by weight of sorbitan fatty acid ester and 0.2% by weight of polyglycerin condensed ricinoleic acid ester were added and heated to 65 ° C. to melt the oil. Phased.
[0062]
A mixture of 64.8% by weight of water syrup, 9.6% by weight of water and 0.5% of instant coffee and sterilized by heating at 70 ° C. for 20 minutes, then cooled to 25 ° C. 0.1 part by weight was added to form an aqueous phase.
[0063]
A water phase was added to the oil phase and quenched and quenched in the same manner as in Example 1 to obtain a spread water-in-oil composition.
[0064]
(Evaluation of comparative example)
The water-in-oil compositions obtained in Comparative Examples 1 to 5 were stored at 5 ° C. for 1 month, then adjusted to 20 ° C., and evaluated for flavor, texture and aqueous liquid separation in the same manner as in the examples. did.
[0065]
Instead of the water-in-oil emulsion, shortening was used, and the water-in-oil compositions of Comparative Examples 1, 2, and 4 obtained by mixing it with an aqueous flavor liquid all had a strong oily feeling, flavor, The texture was poor. In particular, in the water-in-oil composition of Comparative Example 4, the coffee had a light flavor, and further separation of the aqueous liquid was observed.
[0066]
Moreover, the water-in-oil type of the comparative example 3 produced using the emulsion obtained by using the polyglycerol condensed ricinoleic acid ester which is a strong emulsifier instead without using the kind of emulsifier required in this invention. The composition had a strong oily feeling, a very weak flavor, and a poor texture due to the effect of the emulsifier.
[0067]
Furthermore, the water-in-oil compositions of Comparative Examples 5 and 6 prepared using only the bottor were strong in oil, very weak in flavor, and poor in flavor and texture. In particular, in the production of the water-in-oil composition of Comparative Example 5, the oil phase and the aqueous phase were separated in the botator and the structure was destroyed, and a uniform composition was not obtained.
[0068]
【The invention's effect】
As the above results show, the low-fat oil-in-water composition obtained in the present invention has a good flavor and texture, and has good storage stability, and is suitable as a confectionery, bread-making filling, and topping material. .
Claims (6)
糖濃度が５５〜７５重量％である水性風味液６０〜２０部とを混合して得られる、
含糖スプレッド状またはバタークリーム状の低脂肪油中水型組成物。The fat and oil content in the emulsion is 35 to 60% by weight, the sugar concentration in the aqueous phase is 60 to 75% by weight, and lecithin, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, 40 to 80 parts of a water- in- oil emulsion containing one or more selected from sugar fatty acid esters ;
Obtained by mixing 60 to 20 parts of an aqueous flavor liquid having a sugar concentration of 55 to 75% by weight,
A low-fat oil-in-water composition in the form of a sugar-containing spread or butter cream .
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| JP37394399A JP4089112B2 (en) | 1999-12-28 | 1999-12-28 | Low-fat oil-in-water composition |
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| JP4627265B2 (en) * | 2006-02-06 | 2011-02-09 | オリエンタル酵母工業株式会社 | Oil and fat processed products with jelly |
| EP1949796A1 (en) * | 2007-01-25 | 2008-07-30 | Nestec S.A. | Mousse |
| WO2009102040A1 (en) * | 2008-02-15 | 2009-08-20 | Hideaki Yoshida | Cream-like emulsion |
| JP6022851B2 (en) | 2011-08-22 | 2016-11-09 | 花王株式会社 | Oil composition |
| JP6002504B2 (en) | 2011-08-22 | 2016-10-05 | 花王株式会社 | Oil composition |
| JP6868558B2 (en) * | 2015-07-24 | 2021-05-12 | 株式会社明治 | How to make a low fat spread |
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