JP4398279B2 - 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 while having a low specific gravity.

  The foamable water-in-oil emulsified composition is known to have the characteristics that the outer phase is oil and fat, making it difficult for microorganisms to propagate, excellent shape retention, and long-lasting properties. It is widely used for sand, cooking, confectionery and baking (see Patent Documents 1 and 2). However, these emulsified compositions have the disadvantage that the outer phase is oil and fat, so that the mouth melts poorly. To improve this disadvantage, the outer phase oil and fat must be made soft, and the shape retention property is improved. It is easy to generate oil separation such as oil off.

As a means for improving this defect, a method of adding a specific emulsifier (see Patent Document 3), a method of blending diglyceride having an ascending melting point of less than 20 ° C. in an amount of 10 to 99% by weight in 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 shape 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 meltability in the mouth, good shape retention at room temperature, low specific gravity, and excellent texture.

  The present inventor uses fats and oils having a high diglyceride content as fats and oils for forming an emulsion, further makes the fatty acid composition specific, makes the content ratio of fats and liquid sugars constant, and at 25 ° C. in the fats and oils. It has been found that when the solid fat content is in the range of 0.5 to 5%, a water-in-oil emulsion composition having improved mouth melting and heat resistance, a low specific gravity and good texture is obtained.

  That is, the present invention is a foamable water-in-oil emulsion composition containing a fat and oil containing diglyceride and a liquid sugar, wherein (a) the solid fat content at 25 ° C. in the fat is 0.5 to 5%. (B) the content of unsaturated diglycerides having 16 to 18 carbon atoms in the oil and fat is 50% by weight or more, and (c) the ratio of oil and fat to liquid sugar is 1: 0.5 to 1: 4 A foamable water-in-oil emulsion composition is provided.

  The foamable water-in-oil emulsion composition of the present invention has good meltability in the mouth, good shape retention at room temperature, low specific gravity, good texture, and confectionery and bread making butter cream As useful.

  The foamable water-in-oil emulsified composition of the present invention contains oil and fat containing diglyceride and liquid sugar. The solid fat content (a) at 25 ° C. in the oil / fat is the solid fat content (SFC) of the fat / oil at 25 ° C. From the viewpoint of mouthfeel, smoothness, etc. and heat-resistant shape retention at 25 ° C. Although it is necessary to be 0.5 to 5%, 1.0 to 5.0% is particularly preferable. The SFC (solid fat content) at 25 ° C. in the fat / oil was temporarily determined according to the 1-1996 solid fat content NMR method (standard oil fat analysis test method, edited by Japan Oil Chemical Society). The solid fat content is expressed in%.

  The content of the unsaturated diglyceride having 16 to 18 carbon atoms in the fat and oil in the emulsified composition of the present invention needs to be 40% by weight or more from the viewpoint of improving the texture such as foamability and mouth meltability. However, it is preferably 40 to 90% by weight, particularly 40 to 80% by weight. Here, as the unsaturated diglyceride having 16 to 18 carbon atoms, olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, safflower oil, sesame oil or the like, or a mixture or ester thereof Examples include exchange products and fatty acid exchange products.

Moreover, the diglyceride content in the fats and oils is preferably 78 to 99% by weight, more preferably 78 to 90% by weight, and particularly preferably 78 to 85% by weight from the viewpoint of improving the mouthfeel and the like.
Furthermore, diglycerides other than unsaturated diglycerides having 16 to 18 carbon atoms in the diglyceride are 0.5 to 6.0% by weight, particularly 0.5 to 5.0% by weight, from the viewpoint of mouth-melting feeling. preferable.

  The diglyceride used in the present invention is, for example, a transesterification reaction of a mixture of one or more types of fats and glycerin selected from edible fats and oils, or an esterification reaction between a fatty acid composition derived from edible fats and glycerin, After reacting fatty acid and glycerin using lipase, excess monoglyceride formed in the obtained glyceride mixture is obtained by removing by molecular distillation or chromatographic methods. Examples of edible fats and oils used here include vegetable oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil and palm kernel oil; 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 fats and oils of this invention emulsion composition, a triglyceride and a monoglyceride other than the said diglyceride can be used. The monoglyceride oil content is preferably from 0 to 5% by weight, preferably from 0 to 3% by weight, and particularly preferably from 0 to 2% by weight, from the viewpoint of melting in the mouth.
The triglyceride content is preferably 0 to 70% by weight, preferably 10 to 60% by weight, and particularly preferably 20 to 60% by weight. Here, as the triglyceride, vegetable oils such as edible fats and oils such as palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, coconut oil and palm kernel oil; milk fat, lard, beef tallow, fish oil and the like Animal fats and oils; hardened oils of these animal and vegetable oils; transesterified oils; and mixtures of two or more thereof.

Moreover, (c) ratio (weight ratio) of fats and oils and liquid sugars in this invention emulsion composition needs to be 1: 0.5-1: 4 from the point of stability at the time of mixing, 1: 1 to 1: 4, particularly 1: 1 to 1: 3 are preferred. Here, the liquid sugar is a saccharide or powdered sugar that is commercially available in a liquid state, and both can be used. Specifically, monosaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, A starch hydrolyzate, a sugar alcohol obtained by reducing these, a mixture thereof, and various chickenpox are used. Of these, monosaccharides, disaccharides, trisaccharides, and sugar alcohols obtained by reducing these are more preferable in terms of sweetness.
Moreover, as saccharides, it is preferable to use liquid sugar of 40 to 80% by weight, preferably 50 to 80% by weight, particularly 60 to 75% by weight in terms of solid matter from the viewpoint of storage stability and sweetness.

  The emulsified composition of the present invention includes, in addition to the above fats and sugars, dairy products such as whole milk powder, butter milk, skim milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk, fresh cream, casein Na, whey and other proteins. ; Thickeners such as xanthan gum, guar gum, gum arabic, CMC, locust bean gum, pectin, carrageenan; monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, propylene glycol fatty acid ester, etc. And, if necessary, flavors such as milk flavor, vanilla flavor and vanilla essence, and essences can be contained.

  The emulsified composition of the present invention may be produced by a method capable of forming a foamable water-in-oil emulsified form. For example, after whipping fats and oils, flavoring agents such as liquid sugar, jam, chocolate, and sweetened condensed milk are added. It is preferable to produce by stirring.

  The specific gravity of the foamable water-in-oil emulsified composition of the present invention thus obtained is 0.30 to 0.70, particularly 0.40 to 0.60, from the viewpoints of texture, meltability and smoothness. Is preferred.

  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. Therefore, butter creams for creams, spreads, sands, confectionery, breads, etc. Useful as.

Examples 1 and 2 and Comparative Examples 1 to 5
The fats and oils were prepared by dissolving at 60 ° C., cooling to 15 ° C. using a chiller (emulsification kneader Tama Seiki Kogyo Co., Ltd.), storing (tempering) at 20 ° C. for 1 day, and then storing in a refrigerator (5 ° C.). And saved.
Whip 100 parts by weight of fats and oils in Table 1, add 180 parts by weight of liquid sugar (manufactured by Nippon Food Processing Co., Ltd.) with a sugar concentration of 70% by weight and 20 parts by weight of condensed milk (manufactured by Snow Brand Milk Products Co., Ltd.) and stir. A foamable water-in-oil emulsion composition was produced.

Examples 3 and 4 and Comparative Example 6
The fats and oils were prepared by dissolving at 60 ° C., cooling to 15 ° C. using a chiller (emulsification kneader Tama Seiki Kogyo Co., Ltd.), storing (tempering) at 20 ° C. for 1 day, and then storing in a refrigerator (5 ° C.). And saved.
Whip 100 parts by weight of fats and oils in Table 1, add 90 parts by weight of liquid sugar (manufactured by Nippon Food Processing Co., Ltd.) with a sugar concentration of 70% by weight and 10 parts by weight of condensed milk (manufactured by Snow Brand Milk Products Co., Ltd.) and stir. A foamable water-in-oil 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 provisional 1-1996 solid fat content NMR method (reference | standard oil and fat analysis test method edited by Japan Oil Chemical Society). The method for measuring the solid fat content is shown below.
1) Hold the sample packed in the test tube and the control sample at 60.0 ± 0.2 ° C for 30 min, and then read the NMR signal of each sample.
2) Hold these samples at 0 ± 2 ° C. for 30 min, further transfer to 26.0 ± 0.2 ° C. and hold for 30 min.
3) Move to 0 ± 20 ° C again 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) 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) / volume of specific gravity cup (mL)

Moreover, the mouth melting feeling of the obtained composition was evaluated by a sensory test by 20 professional panelists.

Further, a certain amount of cream was applied to the filter paper at 25 ° C. and stored at 25 ° C. for 2 days. 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%, the heat resistance at 25 ° C. is good (◯), when 15 to 20% is (Δ), and when it is 20% or more is bad (×).

Furthermore, the specific gravity is between 0.35 and 0.70, the mouth melting feeling is good and the heat resistance is good, and ○, and any one of these evaluation items is poor as x. Evaluation was performed.
These evaluation results are shown in Table 2.

Example 1: It was a very delicious cream with no problem in mouth melting feeling and heat resistance at 25 ° C.
Example 2: It was a very delicious cream with no problem in mouth melting feeling and heat resistance at 25 ° C.
Example 3: It was a very delicious cream with no problem in mouth melting feeling and heat resistance at 25 ° C.
Example 4: It was a very delicious cream with no problem in melting in the mouth and heat resistance at 25 ° C.
Comparative Example 1: The specific gravity of the cream was heavy and separated.
Comparative Example 2: The cream had a high specific gravity and separated.
Comparative Example 3: Although there was no problem in heat resistance at 25 ° C., the cream had a heavy specific gravity and a poor meltability in the mouth.
Comparative Example 4: The oil was off at 25 ° C., the specific gravity was heavy, and the cream had a slightly poor mouth melt feeling.
Comparative Example 5: It was a cream having poor heat resistance at 25 ° C., heavy specific gravity, and poor meltability in the mouth.
Comparative Example 6: The cream had poor heat resistance at 25 ° C., a high specific gravity, and a poor meltability in the mouth.

  From Tables 1 and 2, (a) the solid fat content at 25 ° C. in the fat and oil, (b) the unsaturated diglyceride content of 16 to 18 carbon atoms in the fat and oil, and (c) the ratio of the fat and liquid sugar It can be seen that the foamable water-in-oil emulsified composition within the scope of the invention has a good mouth melting feeling and heat resistance, a low specific gravity, and is excellent as a butter cream.

Claims (4)

A foamable water-in-oil emulsified composition containing a diglyceride-containing fat and liquid sugar, wherein (a) the solid fat content at 25 ° C. in the fat is 0.5 to 2.3 % ( b) C16-18 unsaturated diglyceride content in oil and fat is 40 to 80% by weight, triglyceride content is 20 to 60% by weight, monoglyceride content is 0 to 2% by weight, and (c) oil and fat A foamable water-in-oil emulsified composition in which the ratio of sugar to liquid sugar is 1: 0.5 to 1: 4.   The foamable water-in-oil emulsion composition according to claim 1, having a specific gravity of 0.30 to 0.70.   The foamable water-in-oil emulsion according to claim 1 or 2, wherein the liquid sugar is a liquid sugar having a sugar concentration of 40 to 80% by weight.   The foamable water-in-oil emulsified composition according to any one of claims 1 to 3, wherein the ratio of fat to liquid sugar is from 1: 1 to 1: 3.