JP4370189B2 - Foamable water-in-oil emulsion composition - Google Patents

Description

  The present invention relates to a foamable water-in-oil emulsion composition useful as a butter cream and the like, and more particularly, to a foamable water-in-oil emulsion composition excellent in heat resistance and mouth meltability while having a low specific gravity.

  The foamable water-in-oil emulsified composition is known to have characteristics such as microorganisms that are difficult to reproduce, excellent shape retention, and long-lasting because the outer phase is oil and fat. For cream and spread It is widely used for sand, cooking, confectionery and bread (see Patent Documents 1 and 2). However, these emulsified compositions have the disadvantage that the mouth is poorly melted because the outer phase is an oil and fat. To improve this drawback, the oil and fat in the outer phase must be made soft, and the shape retention property Deteriorates and oil off (oil separation) is likely to occur.

As a means for improving this defect, a method of adding a specific emulsifier (see Patent Document 3), a method of blending diglycerides having an ascending melting point of less than 20 ° C. based on the total amount of fats and oils (see Patent Document 4) ) Etc. are known. However, by any means, a water-in-oil emulsified composition having good mold retention at room temperature (25 ° C.) and good meltability in the mouth and having a light touch was not obtained.
JP 52-126406 A JP 61-85141 A JP 2001-178361 A Japanese Patent Publication No. 7-38780

  An object of the present invention is to provide a foamable water-in-oil emulsified composition having good mouth melting, good shape retention at room temperature, low specific gravity, and excellent texture.

  The present inventor uses fats and oils having a solid fat content (SFC) at 25 ° C. of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight as fats and oils for forming an emulsion. It has been found that by using a quantity of gluten and gelatin, a foamable water-in-oil emulsified composition having drastically improved mouth melting and heat resistance, and having a low specific gravity and good texture is obtained.

That is, the present invention includes the following components (A) to (D):
(A) 10 to 70% by weight of fats and oils having a solid fat content (SFC) at 25 ° C. of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight,
(B) 10-60% by weight of sugars,
(C) Gluten 0.4 to 5.0 wt%,
(D) Gelatin 0.05 to 1.0% by weight
And a foamable water-in-oil emulsion composition in which the weight ratio of the oil phase to the water phase is from 1: 0.3 to 1: 4.

  The foamable water-in-oil emulsion composition of the present invention has good meltability in the mouth, good cream lightness and sweetness, excellent shape retention at room temperature, low specific gravity, and good texture. It is useful as a butter cream for confectionery and bakery.

  (A) SFC in 25 degreeC contained in the foamable water-in-oil emulsion composition of this invention is 5 to 10%, and fats and oils whose unsaturated fatty acid content is 40 to 90 weight% include triglyceride, Any of diglycerides, monoglycerides and mixtures thereof may be used. Here, as the triglycerides, edible fats and oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil, palm kernel oil and the like; animals such as milk fat, lard, beef tallow and fish oil Fats and oils; hardened oils of these animal and vegetable oils; transesterified oils; and mixtures of two or more thereof. Moreover, as diglyceride, esterification reaction of the fatty acid composition and glycerin derived from edible fats or oils is carried out by transesterifying the mixture of 1 type, or 2 or more types of fats and glycerin chosen from the edible fats and oils mentioned here. After the reaction between fatty acid and glycerin using lipase, the excess monoglyceride formed in the obtained glyceride mixture is obtained by removing it by molecular distillation or chromatographic methods.

  Such fats and oils (A) are required to have an SFC of 5 to 10% at 25 ° C. from the viewpoint of mouth melt feeling, texture such as smoothness, and heat-resistant shape retention at 25 ° C. It is preferably 9%. Here, the SFC (solid fat content) measurement at 25 ° C. was performed according to the temporary 1-1996 solid fat content NMR method (reference oil analysis method edited by Japan Oil Chemistry Association). The solid fat content is expressed in%.

  Unsaturated fatty acid content with respect to the total fatty acid in fats and oils (A) is 40 to 90% by weight, preferably 60 to 90% by weight, and more preferably 70 to 90% by weight. Further, the carbon number of the constituent fatty acid is preferably 14 to 22, more preferably 16 to 20, and particularly preferably 16 to 18.

  As fats and oils (A), triglyceride: diglyceride (weight ratio) is preferably 100: 0 to 10:90, more preferably 100: 0 to 20:80, and particularly preferably 100: 0 to 30:70. In addition, the monoglyceride is preferably 0 to 5% by weight, more preferably 0 to 3% by weight, and particularly preferably 0 to 2% by weight from the viewpoint of flavor.

  As triglyceride in fats and oils (A), the thing of carbon numbers of constituent fatty acid 14-22, 16-20, especially 16-18 is preferred. In addition, the unsaturated fatty acid content in the triglyceride is preferably 40 to 90% by weight, more preferably 60 to 90% by weight, and particularly preferably 70 to 90% by weight from the viewpoint of mouth meltability and heat-resistant shape retention at 25 ° C. The content of the triglyceride in the fat / oil (A) is preferably 20 to 100% by weight, more preferably 25 to 100% by weight, and particularly preferably 30 to 99% by weight from the viewpoints of mouth melt feeling and heat-resistant shape retention at 25 ° C.

As diglyceride in fats and oils (A), the carbon number of a constituent fatty acid is 14-22, Furthermore, 16-20, Especially the thing of 16-18 is preferable. In addition, the unsaturated fatty acid content in the diglyceride is preferably 40 to 90% by weight, more preferably 60 to 90% by weight, and particularly preferably 70 to 90% by weight, from the viewpoint of mouth melt feeling and heat-resistant shape retention at 25 ° C. The content of diglyceride in the fat / oil (A) is preferably 1 to 80% by weight, more preferably 1 to 75% by weight, and particularly preferably 1 to 70% by weight, from the viewpoint of mouth melt feeling and heat-resistant shape retention at 25 ° C.
Here, unsaturated fatty acid triglycerides and unsaturated fatty acid diglycerides include olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, safflower oil, sesame oil and the like, or mixtures and esters thereof. Examples include exchange products and fatty acid exchange products. In addition, as fats and oils other than unsaturated fatty acid triglyceride and unsaturated fatty acid diglyceride in fats and oils (A), they are saturated triglyceride, saturated diglyceride, or a mixture thereof.

  The oil / fat (A) is 10 to 70% by weight, more preferably 10 to 60% by weight, and particularly 20 to 60% by weight in the foamable water-in-oil emulsified composition of the present invention from the viewpoint of heat-resistant shape retention at 25 ° C. % Content is preferable.

  As the saccharide (B) used in the present invention, either liquid sugar or powdered sugar can be used, and glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, etc. Examples thereof include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various kinds of starch syrups. Of these, monosaccharides, disaccharides, trisaccharides and sugar alcohols obtained by reducing these are more preferable from the viewpoint of sweetness.

  (B) Saccharides are 10-60 weight% in conversion of solid in the foamable water-in-oil emulsion composition of this invention from the point of preservability and sweetness, Furthermore, 15-60 weight%, Especially 20- It is preferable to contain 55% by weight. Moreover, (B) saccharides are preferably contained in the aqueous phase in an amount of 40 to 75% by weight, more preferably 45 to 70% by weight, particularly 50 to 70% by weight in terms of solid matter from the viewpoint of storage stability.

  As (C) gluten used in the present invention, wheat gluten or a decomposition product of wheat gluten by acid degradation, enzymatic degradation or the like can be used. (C) Gluten is contained in the foamable water-in-oil emulsion composition of the present invention in an amount of 0.4 to 5.0% by weight from the viewpoint of improving foamability, but 0.5 to 4.0% by weight, In particular, the content is preferably 0.5 to 3.0% by weight.

  Examples of (D) gelatin used in the present invention include gelatin derived from cow bone, cow skin, and pig skin. (D) Gelatin is contained in the foamable water-in-oil emulsion composition of the present invention in an amount of 0.05 to 1.0% by weight, from 0.07 to 0.7% by weight, from the viewpoint of shape retention. It is particularly preferable to contain 0.1 to 0.5% by weight.

The weight ratio of (C) gluten to (D) gelatin is from 1: 1 to 50: 1, more preferably from 2: 1 to 20: 1, particularly from the viewpoint of foamability and syrup stability. 1-10: 1 are preferred.
In the present foamable water-in-oil emulsified composition, the weight ratio between the oil and fat and the aqueous phase is from 1: 0.3 to 1: 4, more preferably from 1: 0.5 to the stability at the time of mixing. 1: 3, particularly 1: 0.5 to 1: 2 is preferred.

  In the foamable water-in-oil emulsified composition of the present invention, in addition to the above components, dairy products such as full fat powdered milk, butter milk, nonfat dry milk, full fat sweetened condensed milk, defatted sweetened condensed milk, fresh cream, casein Na, whey Thickeners such as xanthan gum, guar gum, gum arabic, CMC, locust bean gum, pectin, carrageenan; organic acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, propylene glycol fatty acid ester Emulsifiers such as milk flavor, vanilla flavor, vanilla essence, and other essences can be added.

  The emulsified composition of the present invention may be produced by a method capable of forming a foamable water-in-oil emulsion form. For example, after whipping oil and fat, saccharides, gluten, gelatin and the like are added to prepare a syrup. It is preferable to produce by mixing and stirring.

  The specific gravity of the foamable water-in-oil emulsion composition of the present invention is 0.15 to 0.70, particularly 0.20 to 0.60, in terms of texture, mouth melting, and heat resistant shape retention. preferable.

  The foamable water-in-oil emulsified composition of the present invention dissolves in the mouth, has excellent heat resistance, and has a low specific gravity, so that it is particularly a butter cream for creams, spreads, sands, confectionery, breads Useful as.

Examples 1-6 and Comparative Examples 1-5
(Preparation of oils and syrups used in Examples and Comparative Examples)
The fats and oils were prepared by dissolving at 60 ° C., cooling to 15 ° C. using a chiller (Emulsion kneader Tama Seiki Kogyo Co., Ltd.), keeping the temperature at 20 ° C. for one day (tempering), and then storing it in the refrigerator (5 ° C.). And saved.
The syrup was melted at 70 ° C and then subjected to indirect sterilization (110 ° C for 15 seconds, manufactured by Iwai Kikai Co., Ltd.). After cooling to 30 ° C, it was stored in a refrigerator (5 ° C).

  Whip 100 parts by weight of the fats and oils of Formulation A, B, C, D or E of Table 1, and 200 parts by weight of syrup of Formulas a, b, c, d, e, f, g, h or i of Table 2 Were added in several portions in the combinations shown in Table 3, and stirred to produce a foamable water-in-oil emulsion composition.

Examples 7 to 10 and Comparative Example 6
(Preparation of oils and syrups used in Examples and Comparative Examples)
The fats and oils were prepared by dissolving at 60 ° C., cooling to 15 ° C. using a chiller (Emulsion kneader Tama Seiki Kogyo Co., Ltd.), keeping the temperature at 20 ° C. for one day (tempering), and then storing it in the refrigerator (5 ° C.). And saved.
The syrup was melted at 70 ° C and then subjected to indirect sterilization (110 ° C for 15 seconds, manufactured by Iwai Kikai Co., Ltd.). After cooling to 30 ° C, it was stored in a refrigerator (5 ° C).
Whip 100 parts by weight of the fats and oils of the blends A, B and D in Table 1, and add 80 parts by weight of the syrup of the blends a and d in Table 2 in several portions. A water-in-water emulsion composition was produced.

In addition, the solid fat content (SFC) in the used fats and oils at 25 degreeC was performed according to the temporary 1-1996 solid fat content NMR method (reference | standard oil fat analysis test method edited by Japan Oil Chemical Society). The method for measuring the solid fat content is shown below.
1) After holding the sample packed in the test tube and the control sample at 60.0 ± 0.2 ° C. for 30 minutes, read the NMR signal of each sample.
2) Hold these samples at 0 ± 2 ° C. for 30 minutes, further transfer to 26.0 ± 0.2 ° C. and hold for 30 minutes.
3) Move again to 0 ± 20 ° C. and hold for 30 minutes, then hold at the measurement temperature (25 ± 0.2 ° C.) for 30 minutes and read the NMR signal of each sample.
4) If the measurement temperature is high, after measurement at the lowest temperature, transfer the measurement sample and the control sample to the next measurement temperature, hold for 30 minutes, and then read the NMR signal of each sample. Thereafter, the same operation is repeated.
5) The solid fat content at 25 ° C. is calculated by the following formula.
Solid fat content (%) = 100− (A / B) × (C / D) × 100
A: Reading of NMR signal of control sample at 60 ° C
B: Reading of NMR signal of measurement sample at 60 ° C
C: NMR signal reading of control sample at 25 ° C
D: Reading of NMR signal of measurement sample at 25 ° C

The specific gravity of the obtained composition was measured with a specific gravity cup.
Specific gravity (g / mL) = weight of cream (g) / capacity of specific gravity cup (mL)

  Moreover, the sense of melting in the mouth of the obtained composition and the lightness and sweetness of the cream were evaluated by a sensory test by 20 professional panelists.

Further, a certain volume of cream was applied to the filter paper and stored at 25 ° C. for 2 days, and then the amount of the cream removed and soaked in the filter paper was measured as the amount of oil-off.
When the oil-off amount is less than 15% by weight, the heat resistance at 25 ° C. is good (◯), when 15 to 20% by weight is (Δ), and when 20% or more is bad (×).

Furthermore, the specific gravity is between 0.15 and 0.70, the mouth melt is good, the lightness and sweetness of the cream is good, and the heat resistance is also good, and these evaluation items Any one of the above was evaluated as “x” for poor evaluation.
These evaluation results are shown in Table 4.

Example 1: A slightly heavy cream. The cream was not light enough, and the cream had a slightly melted and sweet taste.
Example 2: The slightly melted mouthfeel and sweetness of the cream were poor.
Example 3: It was a very delicious cream with no problems in terms of melting in the mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 4: It was a very delicious cream with no problems in terms of melting in the mouth, lightness of cream, sweetness, and heat resistance at 25 ° C.
Example 5: It was a very delicious cream with no problems in terms of melting in the mouth, lightness of cream, sweetness, and heat resistance at 25 ° C.
Example 6: It was a very delicious cream with no problems in terms of melting in the mouth, lightness of the cream, sweetness, and heat resistance at 25 ° C.
Example 7: It was a slightly heavy cream. The cream melted slightly in the mouth and the sweetness was bad.
Example 8: It was a very delicious cream with no problems in terms of melting in mouth, lightness of cream, sweetness, and heat resistance at 25 ° C.
Example 9: It was a very delicious cream with no problems in terms of melting in mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Example 10: It was a very delicious cream with no problems in terms of melting in mouth, lightness of cream, sweetness and heat resistance at 25 ° C.
Comparative Example 1: There was no foaming property of fats and oils, and after mixing with syrup, the specific gravity was heavy and separated.
Comparative Example 2: Mouth melting feeling and light cream were insufficient.
Comparative example 3: The foaming property of fats and oils was insufficient, the miscibility with syrup was poor, the feeling of melting in the mouth and the cream were also poor.
Comparative Example 4: The syrup was poorly mixed and separated.
Comparative Example 5: The syrup was poorly mixed and separated.
Comparative Example 6: The foaming property of fats and oils was insufficient, and after mixing with syrup, the feeling of melting in the mouth, the lightness of the cream, and the sweetness were insufficient.

  From Tables 1 to 4, the foamable water-in-oil emulsion composition in which (A) fats and oils, (B) saccharides, (C) gluten and (D) gelatin are within the scope of the present invention has a mouth-melting feeling, cream The lightness, sweetness and heat resistance of the product are good, and the specific gravity is low, indicating that it is excellent as a butter cream.

Claims (5)

The following components (A) to (D):
(A) 10 to 70% by weight of fats and oils having a solid fat content (SFC) at 25 ° C. of 5 to 10% and an unsaturated fatty acid content of 40 to 90% by weight,
(B) 10-60% by weight of sugars,
(C) Gluten 0.4 to 5.0 wt%,
(D) Gelatin 0.05 to 1.0% by weight
A foamable water-in-oil emulsion composition in which the weight ratio of the oil phase to the water phase is from 1: 0.3 to 1: 4.   The foamable water-in-oil emulsion composition according to claim 1, having a specific gravity of 0.15 to 0.70.   (B) The foamable water-in-oil emulsion composition according to claim 1, wherein the saccharide content is 40 to 75% by weight in terms of solid content in the aqueous phase.   The foamable water-in-oil emulsion composition according to any one of claims 1 to 3, wherein the weight ratio of (C) gluten to (D) gelatin is 1: 1 to 50: 1.   The foamable water-in-oil emulsified composition according to any one of claims 1 to 4, wherein the weight ratio between the fat and oil and the aqueous phase is 1: 0.5 to 1: 3.