JP6153396B2 - New foam - Google Patents

Description

  The present invention relates to a novel foamed product whipped in a high overrun containing a processed product obtained by grinding vegetables or fruits.

  In recent years, there are foods that have an unprecedented texture and can avoid high calories, high costs, and allergies while taking advantage of the flavors and colors of ingredients, in response to the diversifying and complex needs of food. It is desired. Up to now, aerobic foods have been mainly seasonings such as whipped cream and soy sauce, and confectionery such as marshmallows and macaroons. Forced aeration is required with a small whip machine such as Espuma, which requires the preparation of dedicated gases such as nitrogen oxide gas and carbon dioxide, and it can be applied to mass production using ordinary open-type whippers. Not.

  Thus, for example, Patent Document 1 discloses the volume of bubbles in a product comprising a dispersion composition containing various edible materials, bubbles, water, trehalose fine particles, water-soluble polymers and / or edible surfactants. An aerated food product with a rate of 0.2 to 0.8 (overrun 25 to 400%) has been proposed, but the manufacturing process is complicated and requires many operations, and the sugar content in the food product is about 45 to 80. % Is not low calorie. Furthermore, Patent Document 2 proposes a cream obtained by mixing an acid-resistant oil-in-water emulsion with a milky taste comprising 20 to 60% by weight of an oil phase, fruit, fruit juice and the like at the stage of whipping operation. However, the overrun is 122% at the maximum, and although it tastes like fruit, fruit juice, etc., it is basically whipped cream.

JP 2000-83637 A JP 2000-262236 A

  The object of the present invention is to use vegetable and fruit pastes, purees, sauces, and jam food materials as raw materials, and easily overrun 400-1000% using an open system mixer or continuous mixer without using special equipment. The present invention provides an unprecedented foam that can be foamed, has an extremely light texture that is unprecedented, has a good mouth melt, is excellent in shape retention, is allergic, and can be produced at low cost.

  As a result of intensive studies to solve the above problems, the present inventors have found that a confectionery containing a specific amount of glycerin monofatty acid ester obtained by heating at a temperature equal to or higher than the melting point in the presence of water and a specific amount of fats and oils A mixture containing a specific amount of foaming agent, sugar and water can be used to obtain an unprecedented high overrun foam using an open-type mixer or continuous mixer, even under normal pressure conditions. As a result, the present invention has been completed.

That is, the first of the present invention is an oil-in-water type containing 5 to 20% by weight (pure content) of glycerin monofatty acid ester in a crystalline state and 5 to 30% by weight of fats and oils in the whole foaming agent for confectionery. Contains a confectionery foaming agent that is an emulsion , and a processed product derived from vegetables or fruits, and contains 5 to 55% by weight of sugar and 30 to 92% by weight of water in the entire mixture for foaming, milk It contains less than 0.1% by weight of solid content in terms of anhydride, less than 0.1% by weight of raw material derived from eggs, and further has a glycerin monofatty acid ester content of 0.3-1.8% by weight and an oil content of 0 It is related with the foam of overrun 400-1000% formed by foaming the mixture for foams containing the foam for confectionery so that it may become 3 to 3.2 weight%. A preferred embodiment relates to the foamed product as described above, wherein a solid content derived from vegetables or fruits is 5 to 80% by weight in the whole processed product. 2nd of this invention is related with the foodstuff which uses the said foaming material. The third aspect of the present invention is an oil-in-water emulsion containing 5 to 20% by weight (pure content) of glycerin monofatty acid ester in a crystalline state and 5 to 30% by weight of fats and oils in the entire confectionery foaming agent . A confectionery foaming agent and a processed product derived from vegetables or fruits, wherein the whole foam mixture contains 5 to 55% by weight of sugar, 30 to 92% by weight of water, and milk solids Is less than 0.1% by weight in terms of anhydride, less than 0.1% by weight of the egg-derived raw material, and the glycerin monofatty acid ester content is 0.3 to 1.8% by weight, and the fat content is 0.3. An open-type mixer or a continuous-type mixer for a foamed mixture containing a confectionery foaming agent so as to be -3.2% by weight under a normal pressure of 0 to 0.8 MPa (gauge pressure) Foaming with an overrun of 400 to 1000%, characterized in that The present invention relates to a method for manufacturing a product.

  According to the present invention, vegetable and fruit pastes, purees, sauces, jam food materials are used as raw materials, and overrun is easy up to 400-1000% using an open mixer or continuous mixer without using special equipment. Thus, it is possible to provide an unprecedented foam that can be produced at low cost, has an extremely light texture, has a good mouth melt, is excellent in shape retention, is allergic, and has an unprecedented texture.

  Hereinafter, the present invention will be described in more detail. The foamed product of the present invention is a foamed product (whipped) containing a processed product derived from vegetables or fruits, and the mixture is a processed product derived from vegetables and / or fruits, a specific confectionery product. It is characterized by a high overrun, containing specific amounts of foaming agent, sugar and water, almost free from milk solids and egg-derived raw materials.

  The processed product derived from vegetables or fruits used in the foamed product of the present invention is raw or heated ingredients such as vegetables or fruits, and then crushed with an electric mixer or the like, or squeezed with a press or the like Afterwards, use a strainer to extract a thick and semi-solid puree, paste that boiled puree to increase moisture content, extract only the juice components from the puree, or concentrate Refers to the extract.

  Examples of the puree include okra puree, cabbage puree, carrot puree, chestnut puree, green pea puree, kale puree, corn puree, celery puree, tomato puree, parsley puree, pumpkin puree, spinach puree, potato puree, morohei puree, , Plum puree, apricot puree, strawberry puree, fig puree, iyokan puree, strawberry puree, cassis puree, kiwi puree, guava puree, pineapple puree, passion fruit puree, banana puree, papaya puree, peach summer puree, hinata pink puree Puree, grape puree, blueberry puree, mango puree, melon puree, yuzu skin paste, yu Paste, raspberry puree, apple puree, lemon paste, Kazunashi puree, and the like.

  Examples of the paste include asparagus paste, plum paste, green soybean paste, malon paste, onion paste, garlic paste, turnip paste, cabbage paste, carrot paste, green pea paste, corn paste, sweet potato paste, perilla paste, ginger paste, tomato paste Garlic paste, leek paste, pumpkin paste, broccoli paste, spinach paste, potato paste, grilled rice paste, wormwood paste, red pepper paste and the like.

  The acerola extract, apricot extract, sweet summer extract, fig extract, orange extract, koji extract, kiwi extract, kyoho extract, guava extract, cranberry extract, grape extract, grapefruit extract, pomegranate extract, sweetie extract , Watermelon extract, strawberry extract, cherry extract, Japanese pear extract, pineapple extract, white peach extract, passion fruit extract, banana extract, papaya extract, loquat extract, fruit mix extract, blueberry extract, muscat extract, muskmelon extract, mango extract, mandarin orange Extract, melon extract, lime extract, apple extract, lemon extract and the like.

  In this invention, 5-80 weight% of solid content derived from vegetables or a fruit is preferable in the whole processed goods, 7-65 weight% is more preferable, and 10-55 weight% is further more preferable. If the solid content is less than 5% by weight, the resulting foam may have a weak flavor. On the other hand, if the amount is more than 80% by weight, the foaming mixture may have a high viscosity and may not be whipped until a predetermined overrun. Here, the solid content of processed products derived from vegetables or fruits refers to the remainder obtained by removing moisture from these processed products.

  The glycerin monofatty acid ester used in the foaming agent for confectionery of the present invention is an organic compound in which an organic acid is further esterified with a monoglyceride in which a fatty acid is ester-bonded to one of three hydroxy groups possessed by glycerin or a monoglyceride hydroxy group. It refers to acid monoglycerides. In the present invention, the confectionery foaming agent is used to produce a stable and well-foamed dough in the production of sponge cake and the like, which helps to foam the egg white, facilitates foaming of the dough. The same as the modifier.

  Examples of the fatty acid of the glycerin monofatty acid ester include lauric acid, palmitic acid, stearic acid, and behenic acid, and examples of the organic acid that is ester-bonded to the fatty acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. Is mentioned.

  The glycerin monofatty acid ester is preferably in an α crystalline state. For this purpose, the glycerin monofatty acid ester is heated in the presence of water until it is dissolved at a temperature equal to or higher than the melting point, and cooled to 1 to 35 ° C. do it. If the emulsifier other than glycerin fatty acid ester has a higher melting point, cool the confectionery foaming raw material heated above the melting point of the emulsifier other than glycerin fatty acid ester until it reaches 1-35 ° C. Use from. Here, the amount of water used when dissolving the emulsifier is preferably 5 to 50% by weight in the entire confectionery foaming agent.

  In order to increase the stability of the α-crystal of the glycerin monofatty acid ester, it is preferable to use an emulsifier other than the glycerin monofatty acid ester together, and sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyglycerin fatty acid. At least one emulsifier selected from the group consisting of esters and polysorbates is used.

  The fats and oils used in the confectionery foaming agent of the present invention are not particularly limited as long as they are edible fats and oils. Examples include fats such as lard, beef tallow and fish oil, and oils and fats processed such as fractionation, hardening, and transesterification, and at least one selected from these groups can be used. Among them, whipping properties and bubble stability after whipping can be used. From the viewpoint of properties, liquid oil is preferred.

  The content of the glycerin monofatty acid ester is preferably 5 to 20% by weight in terms of pure content (solid content) in the entire confectionery foaming agent. If it is less than 5% by weight, it may not be possible to whip to a predetermined overrun. If it is more than 20% by weight, the effect may reach a peak or the glycerin monofatty acid ester may be perceived.

  As for content of the said fats and oils, 5 to 30 weight% is preferable in the whole foaming agent for confectionery. If it is less than 5% by weight, whipping may not be achieved until a predetermined overrun. If it is more than 30% by weight, the effect may reach its peak or the storage stability after whipping may be poor.

  The content of emulsifiers other than the glycerin monofatty acid ester is preferably 2 to 15% by weight in the entire confectionery foaming agent. When the amount is less than 2% by weight, the foaming property of the confectionery foaming agent may decrease over time. When the amount exceeds 15% by weight, the effect reaches a peak or the taste of the emulsifier used is felt. There is.

  The confectionery foaming agent is preferably used so as to contain 0.3 to 1.8% by weight of the glycerin monofatty acid ester in the whole foamed product, and 0.5 to 1.5% by weight. Is more preferable, and 0.6 to 1.2% by weight is more preferable. If it is less than 0.3% by weight, whipping to a predetermined overrun may not be possible. On the other hand, if the amount is more than 1.8% by weight, the effect may reach a peak, or the taste of glycerin fatty acid ester may be felt.

  Moreover, it is preferable to use the said foam for confectionery so that the said fats and oils contain 0.3 to 3.2 weight% in the whole foamed thing, 0.6 to 2.4 weight% is more preferable, 1.0-1.5 weight% is still more preferable. If it is less than 0.3% by weight, the shape retention after foaming may be inferior. If it exceeds 3.2% by weight, it may not be possible to whip until a predetermined overrun.

  Further, the confectionery foaming agent is preferably used so as to contain 4.5% by weight or less of an emulsifier other than the glycerin monofatty acid ester in the entire foamed product. When it is more than 4.5% by weight, the effect may reach a peak or the taste of the emulsifier used may be felt.

  The confectionery foaming agent may further contain saccharides, proteins, salts, thickening polysaccharides, etc., and commercially available products can also be used.

  Examples of the saccharide include sucrose, fructose, sucrose, maltose, lactose, oligosaccharide, liquid saccharides thereof, decomposed saccharified liquid saccharides such as corn syrup, sugar alcohols such as sorbitol, and liquid saccharides thereof.

  The protein is at least one selected from the group consisting of milk protein, wheat protein, blood protein, egg protein, and these enzyme-treated degradation products or acid-treated degradation products.

  As the milk protein, whey protein concentrate (WPC), sodium caseinate, acid casein, skim milk is subjected to ultrafiltration (UF) treatment to remove lactose and milk minerals, and concentrated and powdered. Examples include proteins or those obtained by enzymatic treatment of these milk proteins. Examples of wheat proteins include gluten, gliadin, and glutenin. Examples of blood proteins include plasma proteins. Examples of egg proteins include proteins derived from egg yolk and egg white. .

  Examples of the salts include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium phosphate, sodium hydrogen phosphate, potassium phosphate, potassium hydrogen phosphate, sodium hexanemetaphosphate, citric acid. Sodium, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium hydrogen tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, sodium malate, potassium malate, sodium succinate, potassium succinate, potassium sorbate, Examples include calcium stearate.

  Examples of the thickening polysaccharide include xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, locust bean gum, alginic acids, pectin, cellulose and derivatives thereof.

  The saccharide in the foamed product in the present invention refers to a product obtained by removing dietary fibers from carbohydrates, such as monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, oligosaccharides, dextrin and starch. Polysaccharides higher than trisaccharides, reduced maltose starch syrup, sugar alcohols such as erythritol, xylitol and maltitol, thickening polysaccharides such as pectin, guar gum, xanthan gum, tamarind gum and carrageenan.

  The content of the saccharide is preferably 5 to 55% by weight, more preferably 7 to 45% by weight, and still more preferably 10 to 30% by weight in the whole foam mixture. If the amount is less than 5% by weight, the resulting foam may have a weak flavor. If the amount is more than 55% by weight, the foamed mixture becomes too viscous to be whipped to a predetermined overrun or low in calories. It may not be said.

  The water content in the whole foam mixture of the present invention is preferably 30 to 92% by weight, more preferably 40 to 75% by weight, and still more preferably 50 to 65% by weight. If it is less than 30% by weight, the viscosity of the mixture before whipping becomes high, and whipping may not be achieved until a predetermined overrun. If it is more than 92% by weight, it may be difficult to feel the flavor of vegetables and fruits, water separation during storage will increase, or whipping to a predetermined overrun may not be possible.

  The milk solid content in the foamed product of the present invention means a solid content portion obtained by removing moisture from milk. Examples of the product containing the solid content include fresh cream, butter, butter oil, cheese, yogurt, Examples include sugar-contained milk, sweetened milk, skim milk, skim concentrated milk, fermented milk, butter milk, whole milk powder, skim milk powder, butter milk powder, and whey powder. In this invention, the addition amount of milk solid content is so good that it is small, and 0.1 weight% or less is preferable in conversion of an anhydride in the whole foam. If it is more than 0.1% by weight, a milk flavor may be imparted, and the flavors of vegetables and fruits in the foamed product may be impaired, and the calories are increased.

  The egg-derived material in the foamed product of the present invention refers to whole egg, egg yolk and egg white separated and purified from whole egg, sweetened or salted products thereof, and powdered products thereof. In this invention, the addition amount of an egg origin raw material is so good that it is small, and less than 0.1 weight% is preferable in the whole foamed material, and less than 0.01 weight% is more preferable. If it is 0.1% by weight or more, the flavor of the egg is imparted, and the flavor of vegetables and fruits in the foamed product may be impaired.

  Furthermore, in addition to the above, the foamed product of the present invention includes flavoring ingredients such as cocoa and chocolate, various flavors such as vanilla and milk, western liquor, various natural or synthetic colorants, etc. It can be added as long as the flavor is not impaired.

  The overrun of the foamed product of the present invention is preferably 400 to 1000%, more preferably 440 to 800%, and still more preferably 480 to 700%. If it is lower than 400%, a very light texture may not be obtained, or the mouth melting may be poor. If it exceeds 1000%, the flavor of vegetables and fruits may not be felt. The overrun is an index of the whip property and means the ratio (%) of air contained in the foamed material, and is obtained by overrun (%) = [(A−B) / B] × 100. Here, A represents the weight (g) of the foam mixture having a constant volume, and B represents the weight (g) of the foam having a constant volume (the same volume as A).

  The manufacturing method of the foamed material of this invention is illustrated below. First, a predetermined amount of all raw materials may be put in a container and whipped using an open mixer or a continuous mixer under a pressure condition of 0 to 0.8 MPa.

  Examples of the open mixer include hand mixers, stick mixers, vertical mixers, and the like that whip under normal pressure of 0 MPa. By changing the stirring speed and whipping time during whipping, a foam with a predetermined overrun can be obtained. Can be obtained. In addition, when adding a thickening polysaccharide, in order to prevent becoming a lump, it is preferable to disperse | distribute or melt | dissolve in saccharide | sugar or water beforehand.

  As the continuous mixer, “Mond Mixer” manufactured by Mondmix Co., Ltd. forcibly whip by injecting air or nitrogen gas at 0.01 to 0.8 MPa, manufactured by ITOCHU Machine Technos Co., Ltd. `` Whipping master '', Aikosha Seisakusho Co., Ltd. `` Turbomix '' etc. can be exemplified, and by changing the injection amount of air and nitrogen gas etc. and the rotation speed of the mixing head part, the foamed material with a predetermined overrun Can be obtained.

  The foamed product of the present invention can be used for foods such as topping and filling of bread and confectionery, frozen confectionery, frozen confectionery such as gelatin and agar, and chilled and hardened. .

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Method for measuring shape retention>
Fill a 5cm diameter x 11.5cm long cylindrical plastic transparent container with foam without gaps, measure the height H1 (cm) of the top of the foam and cover with a wrap to prevent drying. And stored in a refrigerator at 5 ° C. for 24 hours. After storage, the height H2 (cm) of the uppermost part of the foamed product was measured, and the shape retention rate (%) = H2 / H1 × 100 was calculated and used as an evaluation value for shape retention.

<Measuring method of water separation rate>
Fill up a 5 cm diameter x 11.5 cm high vertical plastic transparent container with foam without any gaps, measure the height H3 (cm) at the top of the foam and cover with a wrap to prevent drying. And stored in a refrigerator at 5 ° C. for 24 hours. The height H4 (cm) of the uppermost part of the water separation part separated from the foamed substance after storage was measured, and the water separation rate (%) = H4 / H3 × 100 was calculated and used as the evaluation value of the water separation rate.

<Sensory evaluation method>
The sensory evaluation of the foams obtained in the examples and comparative examples was carried out by eight skilled panelists. The evaluation criteria at that time were as follows, and the average score of 8 persons was used as the evaluation value.

(Light texture)
5 points: soft mouth feel and very soft feeling 4 points: soft mouth feel and soft feeling 3 points: slightly soft mouth feel but soft feeling 2 points: slightly soft mouth feel Slightly lacking in fluffy feeling 1 point: The mouth feel is hard and fluffy.

(Melting mouth)
5 points: Disintegrated as soon as it was put in the mouth, melting in the mouth was very good 4 points: Disintegrated as soon as it was put in the mouth, and melted in the mouth was good 3 points: Disintegrated as soon as it was put in the mouth, but melted in the mouth Slightly inferior 2 points: Difficult to collapse even if put in mouth, slightly poor melting 1 point: Difficult to melt even if put in mouth, poor melt in mouth

(Flavor)
5 points: The taste of vegetables and fruits is very good and very delicious 4 points: The taste of vegetables and fruits is felt and delicious 3 points: The taste of vegetables and fruits is slightly weak but delicious 2 points: Vegetables and fruits The taste of the food is weak and the taste is slightly lacking 1 point: The taste of vegetables and fruits is hardly felt

(Comprehensive evaluation)
◎: Flavor, texture, and shelf life are all very good ○: Flavor, texture, and shelf life are all good △: Any one of flavor, texture, and shelf life is inferior ×: Flavor, Two or more of texture and shelf life are inferior

(Production Example 1) Preparation of confectionery foaming agent According to the formulation shown in Table 1, sucrose fatty acid ester (melting point: about 60 ° C), sorbitol, ethanol, thickener, salts and water are mixed and then heated to 65 ° C. Heated to form the aqueous phase. On the other hand, glycerin monofatty acid ester (melting point: about 65 ° C), organic acid monoglycerin fatty acid ester (melting point: about 63 ° C), lecithin, propylene glycol fatty acid ester (melting point: about 40 ° C), sorbitan fatty acid ester (melting point: about 54 ° C) ° C) and rapeseed oil were mixed and completely dissolved at 85 ° C to form an oil phase part. While stirring the aqueous phase, the oil phase was gradually added thereto to prepare an oil-in-water emulsion. The emulsion is slowly cooled while being homogenized, the stirring is stopped at 45 ° C., the emulsion is taken out, tempered at 35 ° C. for 48 hours, stored in a refrigerator at 5 ° C., and foamed for confectionery An agent was obtained.

(Production Examples 2 to 4)
Except for changing the blending ratio of rapeseed oil, sorbitol and water, it was prepared in the same manner as in Production Example 1, and the oil content was 12% (Production Example 2), the oil content was 24% (Production Example 3), and the oil content was 30% (Production Example 4). ) For confectionery.

Example 1
In accordance with the formulation shown in Table 2, foamed materials were prepared as follows. That is, 96.2% by weight of tomatoes crushed with a mixer and 3.8% by weight of a foaming agent for confectionery are placed in a 5Q bowl, and a vertical mixer (“HOBART MIXER MODEL N-50” manufactured by HOBART CANADA) A wire whipper was attached to the flask and stirred at 3rd speed for 5 minutes to obtain a foam with an overrun of 463%. The evaluation results of the foamed product thus obtained are shown in Table 2.

(Examples 2 to 4, Comparative Examples 1 and 2)
A foamed material was prepared in the same manner as in Example 1 except that the blending ratio of tomato and confectionery foaming agent was changed, and overrun 531% (Example 2), 531% (Example 3), 591%. (Example 4) Foamed products of 259% (Comparative Example 1) and 395% (Comparative Example 2) were obtained. The evaluation results of the foamed product thus obtained are shown in Table 2.

  As is clear from Table 2, all the foamed products (Examples 1 to 4) having a foaming agent amount for confectionery in the entire foamed product of 3.8 to 16.7% by weight have good flavor and texture. , Had shelf life. On the other hand, the foamed product (Comparative Example 1) having a confectionery foaming agent amount of 1.0% by weight in the entire foamed product cannot be whipped up to a predetermined overrun, and the water separation after storage for one day is 16 There were many%. In addition, the foamed product (Comparative Example 2) having a confectionery foaming agent amount of 19.4% by weight in the entire foamed product cannot be whipped up to a predetermined overrun, and the taste of the emulsifier is further felt, and the flavor is It was not preferable.

(Example 5)
According to the formulation shown in Table 3, foamed materials were prepared as follows. That is, 15.0% by weight of orange concentrated fruit juice, 8.0% by weight of confectionery foaming agent, and 77.0% by weight of water are placed in a 5Q bowl, and a vertical mixer (“HOBART MIXER MODEL N-50” manufactured by HOBART CANADA) is used. ) Was attached with a wire whipper and stirred for 1 minute at 3rd speed to obtain a foam with overrun 490%. The evaluation results of the foamed product thus obtained are shown in Table 3.

(Examples 6 and 7, Comparative Example 3)
According to the formulation shown in Table 3, overrun 446% (Example 6), 430% (Example 7), 320% (comparison) as in Example 5 except that part of the water was replaced with granulated sugar. The foamed product of Example 3) was obtained. The evaluation results of the foamed product thus obtained are shown in Table 3. Granulated sugar was used after sufficiently dissolved in water.

  As is clear from Table 3, the foamed product (Examples 6 and 7) having a saccharide content of 12.6 to 54.6% by weight contained in the entire foamed product has good flavor and texture. , Had shelf life. On the other hand, the foamed product (Comparative Example 3) having a saccharide content of 65.1% by weight in the whole foamed product has an overrun of 320% when reaching the maximum, and is poor in melting and mouthfeel. There were 6 panelists who felt that the sweetness was strong and unfavorable.

(Example 8)
In accordance with the formulation shown in Table 4, foamed materials were prepared as follows. That is, 92.5% by weight of mandarin oranges crushed with a mixer and 7.5% by weight of a confectionery foaming agent are placed in a 5Q bowl, and a vertical mixer (“HOBART MIXER MODEL N-50 manufactured by HOBART CANADA) is used. ”) Was attached with a wire whipper and stirred at 3rd speed for 2 minutes to obtain a foamed product with an overrun of 430%. The evaluation results of the foamed product thus obtained are shown in Table 4.

(Examples 9 to 14)
According to the formulation shown in Table 4, the mandarin orange was replaced with other vegetables and fruits, and the foamed material was prepared in the same manner as in Example 8 except that the mixing ratio of the vegetable and fruit and the confectionery foaming agent was changed. The evaluation results of the foamed product obtained are shown in Table 4. The banana (Example 10), strawberry (Example 11), and kiwi fruit (Example 12) were all crushed with an automatic mixer after removing the skin and straw.

  As apparent from Table 4, all fruits had good flavor, texture, and storage stability.

(Examples 15 to 17)
According to the formulation shown in Table 5, foamed materials were prepared as follows. That is, overrun 416% (Example 15), 401% (implementation) in the same manner as in Example 5 except that the confectionery foaming agent containing 18% fat was replaced with a confectionery foaming agent having a different fat content. Example 16), 408% (Example 17) foam was obtained. The evaluation results of the foamed product thus obtained are shown in Table 5.

(Comparative Example 4)
According to the formulation shown in Table 5, except that the confectionery foaming agent not containing fats and oils was used instead of the confectionery foaming agent containing 12% fats and fats, and the amount of added water was adjusted, the same as in Example 15, A foam with an overrun of 446% was obtained. The evaluation results of the foamed product thus obtained are shown in Table 5.

(Comparative Example 5)
In accordance with the composition shown in Table 5, 1.5% by weight of rapeseed oil was added to adjust the water content, and a foamed product having an overrun of 331% was obtained in the same manner as in Comparative Example 4. The evaluation results of the foamed product thus obtained are shown in Table 5.

  As is apparent from Table 5, the foamed product having a fat content of 0.96 to 2.4% by weight contained in the entire foamed mixture as a confectionery foaming agent (Examples 15 to 17). All had good flavor, texture, and storage stability. On the other hand, the foamed product containing no fats and oils in the confectionery foaming agent (Comparative Example 4) has a good flavor and texture, is soft in hardness, shows a lot of water separation after storage, and has poor storage stability. It was. Further, in the foamed product (Comparative Example 5) to which fats and oils were separately added, even when whipped for 25 minutes, the overrun foamed only to 331%, and the retention was extremely poor.

(Examples 18 to 20)
In accordance with the formulation shown in Table 6, foamed materials were prepared as follows. That is, 90.0% by weight of orange juice and 10.0% by weight of confectionery foaming agent are weighed into 30Q balls, and a wire whipper is used with a vertical mixer (“MPI-30M” manufactured by Kanto Blender Kogyo Co., Ltd.). Was stirred at low speed for 1 minute until mixed to prepare a foam mixture. The total amount of this mixture was poured into the hopper of a continuous Mondo mixer ("Minimond A-05" manufactured by Mondomix), and then nitrogen gas was injected under a pressurized condition of a flow rate of 8.5 kg / hr and 0.4 MPa. By passing the mixing head rotated at 1700 rpm and adjusting the amount of nitrogen to be injected, three types of overruns 531% (Example 18), 632% (Example 19), and 793% (Example 20) are provided. A foam was obtained. The evaluation results of the foamed product thus obtained are shown in Table 6. As can be seen from Table 6, all the foams had good flavor, texture and storage stability.

Claims (4)

Foaming agent for confectionery containing 5 to 20% by weight (pure component) of glycerin monofatty acid ester in a crystalline state and 5 to 30% by weight of fat and oil, and being an oil-in-water emulsion, in the entire foaming agent for confectionery , And processed products derived from vegetables or fruits, the whole mixture for foaming material contains 5 to 55% by weight of saccharides and 30 to 92% by weight of water, and the milk solid content is 0. It contains less than 1% by weight, less than 0.1% by weight of egg-derived raw materials, and further has a glycerin monofatty acid ester content of 0.3 to 1.8% by weight and an oil and fat content of 0.3 to 3.2% by weight. An overrun 400 to 1000% foamed product obtained by foaming a foamed product mixture containing a confectionery foaming agent.   The foamed product according to claim 1, wherein a solid content derived from vegetables or fruits is 5 to 80% by weight in the entire processed product. A food comprising the foamed product according to claim 1 or 2 . Foaming agent for confectionery containing 5 to 20% by weight (pure component) of glycerin monofatty acid ester in a crystalline state and 5 to 30% by weight of fat and oil, and being an oil-in-water emulsion, in the entire foaming agent for confectionery , And processed products derived from vegetables or fruits, the whole mixture for foaming material contains 5 to 55% by weight of saccharides and 30 to 92% by weight of water, and the milk solid content is 0. It contains less than 1% by weight, less than 0.1% by weight of egg-derived raw materials, and further has a glycerin monofatty acid ester content of 0.3 to 1.8% by weight and an oil and fat content of 0.3 to 3.2% by weight. The foamed mixture containing the confectionery foaming agent is foamed using an open mixer or a continuous mixer under a pressure condition of 0 to 0.8 MPa (gauge pressure) , which is normal pressure. A method for producing a foamed product having an overrun of 400 to 1000%.