JP4450131B2 - Oil-in-water composition - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil-in-water composition used for confectionery, baking, cooking, and the like. Specifically, even without using stabilizers designated as food additives such as emulsifiers, phosphates, thickening polysaccharides, and caseinates, it has whipping properties, workability, and storage properties that are higher than those of fresh cream, and is light. The present invention relates to an oil-in-water composition having a refreshing mouth melt and a fresh feeling, and an oil-in-water composition having foaming properties obtained by mixing the composition and fresh cream.
[0002]
[Prior art]
Conventional foaming oil-in-water emulsified fat compositions used for decorations such as cakes, cream puffs, ice creams, toppings for pastry breads, fillings, ie whipping creams, bread dough, custard cream, roux, white Creams used for processing and kneading in sauces and the like are known to be produced by skillfully combining a number of stabilizers such as emulsifiers, phosphates, thickening polysaccharides, and caseinates.
[0003]
The purpose of adding these stabilizers is to improve the stability of the cream stock solution (preventing plasticization of the cream), adjust the physical properties during whipping (whipping time, overrun), stabilize the foam incorporated in the cream, whipping For example, it prevents water from coming out of the cream and prevents emulsion breakage due to heating during cooking.
[0004]
The stabilizer used for these purposes is about 0.5 to 2.0% by weight as an emulsifier and about 0.05 to 0.2% by weight as a phosphate. Furthermore, it is a substance which contains thickening polysaccharide, caseinate, etc., and is used about 0.5 to 5 weight% as a total amount.
[0005]
However, the addition of these stabilizers causes the savory taste, disgusting taste, astringency, and paste feeling of the cream, so that it has only a negative effect from the viewpoint of flavor and the like.
[0006]
On the other hand, an attempt to obtain a texture and fresh texture like fresh cream without using a stabilizer such as phosphate or citrate has been proposed (Japanese Patent Laid-Open No. 11-56282). As a stabilizer for adjusting stability and whipped physical properties, a large amount of caseinate and egg yolk oil (egg yolk lecithin) must be used as essential components.
[0007]
For this reason, even if it has a whipping function similar to that of fresh cream, an actual condition is that an oil-in-water composition having a lighter, refreshing mouth melt and freshness than fresh cream has not been obtained.
[0008]
[Problems to be solved by the invention]
The object of the present invention is to have a whipping property, workability, preservability over fresh cream, light and refreshing mouth melt without using stabilizers such as emulsifiers, phosphates, thickening polysaccharides, and caseinates. It is an object to provide an oil-in-water composition having a fresh feeling and an oil-in-water composition having foaming properties obtained by mixing the composition and fresh cream.
[0009]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors diligently studied the oil and fat component used in the oil-in-water composition and a component that substitutes for the function of the stabilizer. By using the oil and fat component and lauric hardened oil and fat within a specific range, and further using a specific component that stabilizes emulsification and a specific component that destabilizes emulsification as an alternative component of the stabilizer Obtaining knowledge that an oil-in-water composition having foamability can be obtained, the present invention has been completed.
[0010]
That is, according to the first aspect of the present invention, in an oil-in-water composition having a fat content of 20 to 50% by weight, the fat component is palm oil, palm kernel oil, coconut oil, rapeseed oil, or fractionation, hardening, etc. These oils and fats prepared by ordinary techniques are used alone or in combination with several kinds of oils and rises of 80 to 98% by weight of oils and fats having a rising melting point of 20 to 25 ° C. It contains 2 to 20% by weight of lauric hardened fats and oils having a melting point of 32 to 36 ° C., and one or more selected from the group consisting of egg white, egg white powder and lactalbumin as an emulsion stabilizing component and egg yolk as an emulsion destabilizing component , egg yolk powder, more than one kind selected from the group consisting of milk fat globule protein contained 1.0 wt% 0.1 wt% or more, respectively, a further skim milk and / or butter milk powder fat-free milk The solid content regarding oil-in-water composition characterized in that it comprises 3.0-8.0% by weight.
[0011]
2nd of this invention is related with the oil-in-water type oil-fat composition characterized by having the foamability which comprises the oil-in-water type composition and fresh cream of the said description.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in further detail. The oil-in-water composition of the present invention comprises an oil / fat component comprising a vegetable oil / fat, a specific emulsion stabilizing component and an emulsion destabilizing component, a non-fat milk solid component as essential components, and other flavoring components. It is an oil-in-water emulsified fat composition, and the contents will be described in detail below.
[0013]
The fats and oils in the oil-in-water composition of the present invention are contained in the composition at 20 to 50% by weight. If it is less than 20% by weight, not only the foaming power tends to be inferior, but also the taste of the oil or fat tends to be lacking, and if the oil or fat exceeds 50% by weight, the emulsion stability (plasticization of the stock solution) can be maintained. It is not suitable because it becomes difficult.
[0014]
In the oil-in-water composition, the fat and oil component is a mixture of 80 to 98% by weight of an oil having a rising melting point of 20 to 25 ° C and 2 to 20% by weight of a lauric hardened fat and oil having an rising melting point of 32 to 36 ° C. The rising melting point of fats and oils can be measured according to the standard fat and oil analysis test method (1) (1996 edition “Japan Oil Chemists' Society”).
[0015]
Examples of the fats and oils having an increasing melting point of 20 to 25 ° C. that can be used in the present invention include vegetable oils and milk fats such as corn oil, soybean oil, rapeseed oil, coconut oil, palm kernel oil, safflower oil, cottonseed oil, and palm oil. Can be adjusted by ordinary techniques such as fractionation and curing. These fats and oils can be used singly or in combination of several kinds, but any fats and oils whose melting point is adjusted to 20 to 25 ° C. can be used without any limitation, and include 80 to 98% by weight in the fat and oil component of the oil-in-water composition. is necessary. If the rising melting point of the fat is less than 20 ° C, the preservability of the cream obtained by foaming the oil-in-water composition tends to be poor. If the rising melting point of the fat is higher than 25 ° C, the stock solution stability and the mouth melting tend to be poor. is there.
[0016]
The lauric hardened oil having a melting point of 32 to 36 ° C. can be used without any limitation as long as it is obtained by hardening coconut oil or palm kernel oil alone, or obtained by fractionation or mixed hardening. It is necessary to contain 2 to 20% by weight in the oil and fat component. When the melting point of the lauric hydrogenated oil is less than 32 ° C., the shape retention of the foamed cream tends to be inferior. When the melting point is higher than 36 ° C., the foamed cream tends to become stronger and poor in artificial flowering properties. is there.
[0017]
In the present invention, 80 to 98% by weight of fat and oil having an increasing melting point of 20 to 25 ° C. and lauric hardened oil and fat having an increasing melting point of 32 to 36 ° C. are mixed in the range of 2 to 20% by weight as the fat and oil component. When the ratio of the lauric hardened oil and fat is less than the range, the oil-in-water composition tends to be inferior in shape retention and storage stability, and the aging time becomes longer due to the delay of oil crystallization, which is not preferable. Moreover, when the ratio of lauric hardened oil and fat increases, stock solution stability, flower-forming property, and mouth melting tend to be inferior. For this reason, a predetermined ratio is required.
[0018]
Furthermore, in order to obtain a preferred embodiment, the emulsion stabilizing component is one or more selected from the group consisting of egg white, egg white powder and lactalbumin, and the emulsion destabilizing component is egg yolk, egg yolk powder, milk fat. It is necessary to contain at least 0.1% by weight of at least one selected from the group consisting of sphere coat proteins. When the role of emulsifiers, phosphates, thickening polysaccharides, caseinates and the like in emulsifying the oil-in-water composition and the role of foaming was investigated, The best foaming ability can be achieved by compensating for the two points of reducing the size of the fat globules and maintaining the stability of the stock solution, and smoothly embedding fine air and emulsifying and breaking the foam. It was found that an oil-in-water composition having the same was obtained. In order to control these, one or more selected from the group consisting of egg white, egg white powder and lactalbumin as the emulsion stabilizing component, and a group consisting of egg yolk, egg yolk powder and milk fat globule coat protein as the emulsion destabilizing component It has been found that it is achieved by containing at least 0.1% by weight of at least one selected from
[0019]
The emulsification stabilizing component used in the present invention is at least one selected from the group consisting of egg white, egg white powder, and lactalbumin, and may have improved heat resistance by enzymatic degradation or other techniques.
[0020]
One or more selected from the group consisting of egg yolk, egg yolk powder and milk fat globule coat protein is used as the emulsion destabilizing component used in the present invention, and the heat resistance is improved by enzymatic degradation or other methods But you can. Moreover, although a yolk fraction or purified product may be used, the object can be sufficiently achieved by using an egg yolk or egg yolk powder that is inexpensive and can be used easily.
[0021]
Lactalbumin and milk fat coat protein are contained in milk, whole milk powder, buttermilk powder, etc., and those purified from these are used. In the unfractionated form, since the content of lactalbumin and milk fat globule coat protein is small, it is necessary to use powder fractionated by a technique such as ultrafiltration membrane or acid precipitation.
[0022]
The above-mentioned emulsification stabilizing component and emulsification destabilizing component are used in amounts of 0.1% by weight or more, respectively, but they are balanced based on the emulsification stability and foaming time, respectively, as in the case of saturated and unsaturated emulsifiers. However, if it is used in a large amount, it may cause scorching at the time of sterilization.
[0023]
The present invention includes 3.0 to 8.0% by weight of non-fat milk solids such as fats and oils of a specific composition, specific emulsification stabilizing components and emulsification destabilizing components, skim milk powder, and buttermilk powder. There is no problem even if various seasonings, flavorings, and the like are contained within a range that does not impair the intention of the invention.
[0024]
The method for producing an oil-in-water composition of the present invention comprises dissolving an oil phase part comprising a specific oil and fat component, a specific emulsion stabilizing component and an emulsion destabilizing component, non-fat milk solids, and other water-soluble raw materials. The obtained aqueous phase is emulsified at around 60 ° C. Next, although it can be manufactured according to a conventional known method, it is preferably manufactured using a high-temperature, short-time sterilization and sterilization apparatus. For example, steam is directly mixed in an emulsion of an oil-in-water emulsified fat composition, sterilized at 140 to 150 ° C. for about 4 seconds, flashed with excess water under reduced pressure, and then homogenized and cooled by a homogenizer. And filled into a container. In the cooling step, the aging time after cooling can be shortened by a technique such as pressure crystallization.
[0025]
In addition, the oil-in-water composition of the present invention is prepared by mixing fresh cream that has been separately sterilized, homogenized, and cooled in the manufacturing process, or mixed with commercially available fresh cream immediately before use, to obtain an emulsifier and phosphoric acid. It can be set as the oil-in-water composition which has foaming property without using stabilizers, such as salt, thickening polysaccharide, and caseinate.
[0026]
The oil-in-water composition prepared in this way has whipping properties, workability, and storability that exceed those of fresh cream without using stabilizers such as emulsifiers, phosphates, thickening polysaccharides, and caseinates. An oil-in-water composition that has a light and refreshing mouth melt and a fresh feeling, and an oil-in-water composition that has a foaming property that has a light and refreshing mouth melt and a fresh feeling even when mixed with fresh cream. can get.
[0027]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples and comparative examples, but the present invention is not limited to the examples illustrated here. In addition,% in a mixing | blending shows weight% altogether.
[0028]
Example 1
The oil phase part consisting of 35% of mixed oil and fat consisting of palm fractionated hardened oil and palm kernel oil (rising melting point 23.2 ° C) and 3% of hardened palm kernel oil (rising melting point 36 ° C) is adjusted to 65 ° C to 65 ° C. Was dissolved in the oil phase part. On the other hand, the water phase part which melt | dissolved skim milk powder 6.5% in the 60 degreeC residual water was pre-emulsified with the previous oil phase part. This emulsion was sterilized at 145 ° C. for 4 seconds, treated at a homogenization pressure of 6.0 MPa, cooled to 5 ° C., and filled into a container to obtain an oil-in-water composition.
[0029]
The oil-in-water composition was aged at 5 ° C. for 48 hours and then whipped with a 20Q mixer. The whipping was completed at a whipping time of 14 minutes and 12 seconds and an overrun of 135%. The cream thus obtained was a cream with good texture and good artificial nature, good physical properties with no change of state during work, light and refreshing mouth melt and freshness.
[0030]
(Example 2)
An oil phase part consisting of 35% hardened rapeseed oil (rising melting point 22.0 ° C.) and 5% hardened palm kernel oil (rising melting point 36 ° C.) was adjusted to 65 ° C. and dissolved at 65 ° C. to obtain an oil phase part. On the other hand, the water phase part which melt | dissolved skim milk powder 6.5% in the residual water of 60 degreeC was pre-emulsified with the previous oil phase part. This emulsion was sterilized at 145 ° C. for 4 seconds, treated at a homogenization pressure of 6.0 MPa, cooled to 5 ° C., and filled into a container to obtain an oil-in-water composition.
[0031]
The oil-in-water composition was aged at 5 ° C. for 48 hours and then whipped with a 20Q mixer. The whipping was completed at a whipping time of 15 minutes and 10 seconds and an overrun of 152%. The resulting cream had good texture and good artificial properties, had no physical changes during work, had good physical properties, and had a light and refreshing mouth melt and a fresh feeling.
(Example 3)
The oil phase part consisting of 35% of mixed oil and fat consisting of palm oil and palm oil (rising melting point 23.4 ° C) and 5% of hardened palm kernel oil (rising melting point 36 ° C) is adjusted to 65 ° C and dissolved at 65 ° C Oil phase part. On the other hand, an aqueous phase part obtained by dissolving 0.3% of egg white powder, 0.2% of egg yolk powder and 6.5% of skim milk powder in 60 ° C. residual water was pre-emulsified with the previous oil phase part. This emulsion was sterilized at 145 ° C. for 4 seconds, treated at a homogenization pressure of 6.0 MPa, cooled to 5 ° C., and an oil-in-water composition filled in a container was obtained.
[0032]
When this oil-in-water composition was evaluated in the same manner as in Example 1, the whipping was completed with a whipping time of 7 minutes and 15 seconds and an overrun of 105%. The resulting cream had a good cream texture and good artificial properties, had no physical changes during work, and had good physical properties. The whipping time and overrun were also at the appropriate level, and were of the same quality as fresh cream.
[0033]
(Comparative Example 1)
In Example 3, an oil-in-water composition was obtained in the same manner as in Example 1 except that the egg white powder was omitted. When whipping was performed in the same manner as in Example 1, whipping was completed with a whipping time of 6 minutes and 10 seconds and an overrun of 80%. The resulting cream was light and refreshing with a mouth melt and a fresh feeling, but it had a strong sima and was inferior in terms of artificial flowers.
[0034]
(Comparative Example 2)
In Example 3, an oil-in-water composition was obtained in the same manner as in Example 1 except that egg yolk powder was omitted. Further, when whipping was performed in the same manner as in Example 1, whipping was completed at a whipping time of 13 minutes and 20 seconds and an overrun of 165%. The obtained cream was light and refreshing with a mouth melt and a fresh feeling, but the overrun was too high and the texture was somewhat rough and unsightly.
[0035]
Example 4
The oil phase part consisting of 35% of mixed oil and fat consisting of palm fractionated hardened oil and palm kernel oil (rising melting point 23.2 ° C) and 5% of hardened palm kernel oil (rising melting point 36 ° C) is adjusted to 65 ° C to 65 ° C. Was dissolved in the oil phase part. On the other hand, an aqueous phase part in which egg white powder 0.2%, milk fat globule coat protein 0.3% and buttermilk powder 6.0% were dissolved in the residual water at 60 ° C. was pre-emulsified with the previous oil phase part. This emulsion was sterilized at 145 ° C. for 4 seconds, treated at a homogenization pressure of 6.0 MPa, cooled to 5 ° C., and an oil-in-water composition filled in a container was obtained. The obtained oil-in-water composition 50% and commercial fresh cream 50% were mixed immediately before whipping and were whipped in the same manner as in Example 1. The whipping time was 6 minutes 30 seconds and the overrun was 95%. Finished whipping. The resulting cream has good cream texture, good artificial properties, no physical changes during work, and good physical properties. It has a lighter, refreshing mouth melt and freshness than fresh cream, and a fresh cream flavor. There was also a very good one.
[0036]
【The invention's effect】
According to the present invention, even without using stabilizers such as emulsifiers, phosphates, thickening polysaccharides, and caseinates, the whipping properties, workability, and storage properties are higher than those of fresh cream, and light and refreshing mouth melt and fresh feeling. An oil-in-water composition having In addition, when mixed with fresh cream, an oil-in-water composition having a foaming property with a lighter, refreshing mouth melt and freshness than fresh cream was obtained.

Claims (2)

In an oil-in-water composition having an oil content of 20 to 50% by weight, the oil and fat component is palm oil, palm kernel oil, coconut oil, rapeseed oil, or these oils and fats prepared by ordinary techniques such as fractionation and hardening. Laurin-based curing with an ascending melting point of 32 to 36 ° C., which is obtained by individually or mixedly curing 80 to 98% by weight of fats and oils having an increasing melting point of 20 to 25 ° C. and palm kernel oil. One or more selected from the group consisting of egg white, egg white powder, lactalbumin as an emulsion stabilizing component, and egg yolk, egg yolk powder, milk fat globule coat protein as an emulsion stabilizing component. One or more selected from the group consisting of 0.1% by weight or more and 1.0% by weight or less, respectively, and nonfat milk solid content which is skim milk powder and / or buttermilk powder is 3.0 to 8. 0 The oil-in-water composition characterized in that it comprises an amount%.   An oil-in-water oil / fat composition comprising the oil-in-water composition according to claim 1 and fresh cream and having foamability.