JP6238636B2 - Foamable oil-in-water emulsion composition and whipped cream using the same - Google Patents

Description

  The present invention relates to a foamable oil-in-water emulsion composition and a whipped cream using the same.

  For nappe, sand, topping, etc., fresh cream with concentrated fat from raw milk is used, but in recent years, foaming oil-in-water emulsification emulsified vegetable oil into oil-in-water type instead of fresh cream. Compositions of whipped cream have been used.

  Such a foamable oil-in-water emulsified composition is required to have good mouth melting and texture after whipping. In addition, the following points are also required. First, in the state before whipping, there is a need for emulsion stability that does not cause a significant increase in viscosity or solidification (also referred to as “bottom”) during production, or due to an increase in product temperature or vibration during transportation.

  In addition, it is required that the phenomenon that becomes harder with time after whipping, that is, less creaking.

  In particular, when secondary processing is performed by a nappe machine or a topping machine, the pressure and temperature are increased, resulting in scumming. Problems such as degradation may occur. For this reason, it is required that there are few creakings after the secondary processing, there is an appropriate shape retention, and the shape retention is not deteriorated or water-removed even when refrigerated.

  Conventionally, the foamable oil-in-water emulsified composition obtained by emulsifying this vegetable oil into an oil-in-water type is representative of coconut oil and palm kernel oil because of its good solubility in the mouth and low trans-type unsaturated fatty acids. The thing which mix | blended lauric-type fats and oils which have been used has been used.

  However, the foamable oil-in-water emulsion composition containing a large amount of lauric fats and oils has poor emulsification stability, causing solidification (bottoming) in the distribution process, and the squealing becomes stronger after whipping and secondary processing. And there was a problem that workability deteriorated.

  With regard to this problem, an improvement mainly focusing on the oil and fat composition (Patent Documents 1 to 5), a technique using a specific stabilizer (Patent Document 6), and the like have been proposed.

  Patent Document 1 proposes to use a specific oil composition and a monoglycerin fatty acid monoester and lecithin as emulsifiers in order to improve emulsion stability and simariness. Patent Documents 2 to 5 propose techniques for using specific fats and oils such as random transesterified oil obtained by transesterifying lauric fats and other fats and oils. Patent Document 6 proposes a technique using carrageenan as a stabilizer.

JP 2012-213369 A JP 2010-220484 A JP 2002-34450 A JP 2001-245620 A JP-A-11-225671 No. 2009-25123

  However, it is possible to improve emulsification stability and smoothness after whipping and secondary processing regardless of the use of a specific oil composition or special stabilizer, and further shape retention and water retention after secondary processing. A technology that can satisfy even the needs has been desired.

  The present invention has been made in view of the circumstances as described above, can obtain a stable foamable oil-in-water emulsion composition, and suppresses scumming after whipping or secondary processing. It is an object to provide a foamable oil-in-water emulsified composition and a whipped cream using the same, capable of obtaining a whipped cream excellent in shape retention and water retention after secondary processing. Yes.

  As a result of intensive studies to solve this problem, the present inventors have paid attention to the relationship between the median diameter of oil, emulsifier, and oil droplets. Emulsification stability of foamable oil-in-water emulsified composition without using any stabilizer, suppression of scumming after whipping or secondary processing, shape retention and water retention after secondary processing The inventors have found that a whipped cream having excellent properties can be obtained, and have completed the present invention.

  That is, the foamable oil-in-water emulsion composition of the present invention contains lauric fats and oils as oil components, lecithin and sucrose fatty acid esters as emulsifiers, and the oil content X is 25 with respect to the total amount of the composition. ~ 40% by mass, median diameter R of oil droplets is 0.8 to 1.5 μm, the total amount Y of lecithin and sucrose fatty acid ester is within the range of 0.53 to 0.83% by mass with respect to the total amount of the composition, X, R and Y Is the following formula (I):

The blending ratio of lecithin and sucrose fatty acid ester is within the range of 75: 25-80: 20 by mass ratio, and the HLB of sucrose fatty acid ester is within the range of 11-16. It is characterized by.

  The whipped cream of the present invention is obtained by foaming the foamable oil-in-water emulsion composition.

  According to the foamable oil-in-water emulsified composition of the present invention, even when lauric fats and oils are used, good emulsification stability can be achieved regardless of the specific fat composition or the use of a special stabilizer. A foamable oil-in-water emulsified composition is obtained, and squeezing after whipping or secondary processing can be suppressed, and a whipped cream excellent in shape retention and water retention after secondary processing is obtained. .

  The present invention is described in detail below.

  The oil used in the foamable oil-in-water emulsion composition of the present invention contains a lauric oil. Laurin-based fats and oils are fats and oils containing a large amount of lauric acid, that is, a saturated fatty acid having 12 carbon atoms, in the constituent fatty acids. The content of lauric acid in the constituent fatty acids of the lauric fat is usually 35% by mass or more, preferably 40% by mass or more.

  Specific examples of the lauric oil and fat include palm kernel oil, coconut oil, and hardened oil and fractionated oil thereof. These may be used alone or in combination of two or more.

  The oil used in the foamable oil-in-water emulsified composition of the present invention can contain other oils and fats together with lauric oils and fats. Examples of the fats and oils other than lauric fats and oils include, for example, palm oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, lard, beef tallow, fish oil and the like, and these hardened oils, fractionated oils, esters. Exchange oil, milk fat, etc. are mentioned. These may be used alone or in combination of two or more.

  The content of the lauric oil / fat in the foamable oil-in-water emulsion composition of the present invention is preferably 40% by mass or more, more preferably in the range of 40 to 85% by mass with respect to the total amount of oil.

  One of the preferred fats and oils in the foamable oil-in-water emulsion composition of the present invention is that it has a low trans acid content and satisfies the flavor and mouth melt after whipping. Containing. For example, these can be mix | blended so that it may become lauric acid content 20-29 mass%, palmitic acid content 20-35 mass%, and oleic acid content 12-25 mass% as a constituent fatty acid of fats and oils.

  As palm oil and fat, palm oil, its fractionated oil, hardened oil, and transesterified oil can be used. These may be used alone or in combination of two or more. Examples of the fractionated oil of palm oil include a palm middle melting point partial oil, a palm low melting point partial oil, and the like. These partially hardened oils and random transesterified oils can also be used. The method for fractionating palm oil is not particularly limited, and can be performed by dry fractionation, emulsion fractionation, solvent fractionation, or the like. The method for the transesterification treatment is not particularly limited, and can be performed by a known method, for example, chemical transesterification using a synthetic catalyst such as sodium methoxide, or enzymatic transesterification using lipase as a catalyst.

  The foamable oil-in-water emulsion composition of the present invention contains lecithin and sucrose fatty acid ester as an emulsifier.

  Lecithin is mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine, paste-form lecithin obtained from soybeans, eggs, etc. Fractionated lecithin fractionated with lysolecithin treated with enzyme can be used.

  The sucrose fatty acid ester used as an emulsifier in the foamable oil-in-water emulsion composition of the present invention has an HLB in the range of 11-16. When a product in this range is used, a foamable oil-in-water emulsion composition with good emulsification stability can be obtained, and scumming after whipping or secondary processing can be suppressed, so that it can be maintained after secondary processing. A whipped cream excellent in shape and water retention can be obtained. If the HLB of the sucrose fatty acid ester is too small, the sariness after the secondary processing becomes strong, and the shape retention and water retention decrease.

  Here, HLB is a value determined by the Griffin method.

  The blending ratio of lecithin and sucrose fatty acid ester in the foamable oil-in-water emulsion composition of the present invention is preferably in the range of 75:25 to 80:20 by mass ratio. Within this range, a foamable oil-in-water emulsion composition with good emulsification stability can be obtained, and the shape retention after secondary processing can be suppressed after whipping and secondary processing. A whipped cream with excellent water retention can be obtained. If the blending ratio of lecithin to sucrose fatty acid ester is too large, thickening will occur and the emulsification stability will be poor, and if the blending ratio is too small, the sariness after secondary processing will become strong, shape retention, water retention Decreases.

  The foamable oil-in-water emulsion composition of the present invention can also contain other emulsifiers than lecithin and sucrose fatty acid ester as emulsifiers. Examples of such other emulsifiers include monoglycerin fatty acid monoesters. The content of the other emulsifier in the foamable oil-in-water emulsion composition of the present invention is preferably within a range of 10% by mass or less based on the total amount of the emulsifier.

  The foamable oil-in-water emulsified composition of the present invention has an oil content X of 25 to 40% by mass based on the total amount of the composition, an oil median diameter R of 0.8 to 1.5 μm, lecithin and sucrose fatty acid ester. The total amount Y is in the range of 0.53 to 0.83 mass% with respect to the total amount of the composition, and X, R, and Y satisfy the relationship represented by the formula (I). By satisfying this relationship, a foamable oil-in-water emulsified composition with good emulsification stability can be obtained, and the shape retention after secondary processing can be suppressed after whipping or secondary processing. Whipped cream with excellent properties and water retention. In addition, the formula (I) is a foamable oil-in-water emulsion composition that is stable with respect to the total surface area of the oil droplets in the foamable oil-in-water emulsion composition and that is less sly after whipping or secondary processing. Shows a range of suitable amounts of emulsifiers that can be produced. When the amount of emulsifier is not appropriate for the surface area of the oil sphere, that is, when an emulsifier amount outside the range of the inequality is used, a good emulsified state cannot be maintained, or a foamed oil-in-water with a good emulsified state Although a type | mold emulsion composition can be manufactured, it will become impossible to suppress the simulating of a whipped cream after whipping and secondary processing.

  The median diameter R of the oil droplets can be obtained by measuring the particle size distribution of the oil droplets by a laser diffraction scattering method and calculating the median diameter (integrated diameter at 50% by volume) from the particle size distribution.

  In the foamable oil-in-water emulsion composition of the present invention, in addition to the above components, other components can be blended within the range not impairing the effects of the present invention. Examples of such other components include non-fat milk solids such as skim milk powder, salts such as phosphates, and other various food materials and foods commonly used in foamable oil-in-water emulsion compositions. An additive etc. are mentioned.

  The foamable oil-in-water emulsion composition of the present invention can be produced, for example, by the following procedure.

  First, each component such as oil, emulsifier and water is mixed and emulsified. A homomixer or the like can be used for emulsification. The emulsifier lecithin may be added to either the aqueous phase or the oil phase, but is preferably added to the oil phase. Moreover, when using non-fat milk solid content, salt, etc., these are previously melt | dissolved in water and used. In the emulsification, the oil phase is heated to a temperature at which the blended fats and oils are completely dissolved, the oil phase after mixing is heated to a temperature at which the temperature does not decrease, the oil phase and the water phase are mixed, For example, it can be performed at 60 to 70 ° C.

  After emulsification, homogenization is performed. Homogenization can be performed using a high-pressure homogenizer and appropriately setting conditions such as pressure that have been conventionally used in the production of foamable oil-in-water emulsion compositions. In this homogenization step, the median diameter of the oil droplets can be adjusted. Further, as a process before and after homogenization, sterilization or sterilization can be performed.

  And the foamable oil-in-water emulsion composition of this invention can be manufactured by cooling the emulsion after homogenization. Cooling is preferably performed using equipment capable of cooling to a target temperature in a short time. Examples of such equipment include a plate heat exchanger, a tube heat exchanger, and a scraping heat exchanger. It is preferable to cool to a temperature range of 1 to 7 ° C. in a short time using such equipment. Within such a temperature range, it is possible to suppress scumming and to suppress an increase in product viscosity. After cooling, the mixture is stirred under refrigeration and allowed to stand for about 1 to 2 days at a cooling temperature in a tank for stabilization (aging). Then, it is filled and becomes a product.

  The foamable oil-in-water emulsified composition of the present invention is produced by stirring so as to embed air using a foaming device or a dedicated mixer, thereby producing a whipped cream exhibiting a foamed state. it can. When whipping, sugars such as granulated sugar, sugar and liquid sugar, alcohols, fragrances, thickening stabilizers, fresh cream and the like may be added.

  The whipped cream obtained in this way can be used for various food applications, but can suppress scumming after whipping or secondary processing, and shape retention and water retention after secondary processing. Because of its excellent properties, it can be suitably used for nappe such as cakes, for bread such as bread, pie, shoe, Danish, cookies, biscuits, and for toppings such as desserts and coffee.

  In the present invention, secondary processing refers to a molding method using a machine that passes a nappe machine, a topping machine, or the like after whipping, or a manual molding method using a squeeze bag.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the compounding quantity of each component shown in Table 1 shows a mass part.

  In the formulation shown in Table 1, emulsifier lecithin and monoglycerin fatty acid monoester were added to the edible oil and fat to form an oil phase. On the other hand, sucrose fatty acid ester of emulsifier, skim milk powder, and sodium phosphate were added to water to obtain an aqueous phase.

  The water phase and the oil phase are heated to 60 ° C., the oil phase is added to the water phase, and the mixture is stirred and emulsified. Then, the median diameter of the oil droplets of the final foamable oil-in-water emulsion composition is increased by a high-pressure homogenizer. Homogenized to a predetermined value. After homogenization, the mixture was sterilized at a high temperature (about 140 ° C.), rapidly cooled to 5 ° C., and further aged at 5 ° C. with stirring to obtain a foamable oil-in-water emulsion composition.

  The whipped cream was obtained by whipping the obtained foamable oil-in-water emulsion composition with a vertical mixer.

The following measurement and evaluation were performed about the obtained foamable oil-in-water emulsion composition and the whipped cream obtained by foaming this.
(1) Foamable oil-in-water emulsion composition
[Median diameter of oil droplets]
The target median diameter (R) and post-production median diameter of the oil droplets were measured using a laser diffraction particle size distribution analyzer (SALADA-2100). The target median diameter was measured immediately after cooling, and the post-production median diameter was measured after aging. Those having no difference between the target median diameter and the median diameter after production and those having a standard deviation of less than 0.20 were judged to be in a good emulsified state.
[Emulsification stability]
The foamable oil-in-water emulsion composition was adjusted to 5 ° C. and 20 ° C., and visually observed for the presence or absence of voids when stirred at each temperature for 30 minutes. In the case, it was determined as thickening or solidification depending on the state.
[viscosity]
After adjusting the foamable oil-in-water emulsion composition to 5 ° C, the viscosity at 5 ° C was measured using a B-type viscometer (manufactured by Tokyo Keiki).
(2) Whipped cream
[Whipping time]
The time from the start of whipping to the end of whipping was measured.
[Shape retention after secondary processing]
The cream immediately after whipping was passed through a depositor, and the one shaped into a flower shape was allowed to stand at 15 ° C. and 20 ° C. for 1 day, and the change in shape was visually determined according to the following criteria. ◎ and ○ were evaluated as good, and Δ and × were evaluated as bad.
A: No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.
[Water retention after secondary processing]
The cream immediately after whipping was passed through a depositor, and the one shaped into a flower shape was allowed to stand at 15 ° C. and 20 ° C. for 1 day, and the presence or absence of water separation was visually judged according to the following criteria. ◎ and ○ were evaluated as good, and Δ and × were evaluated as bad.
A: No water separation is observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.
[Artificial properties]
When the artificial flowers were squeezed with a squeeze bag, it was visually observed whether or not the tip of the artificial flowers could be made neatly, and judged according to the following criteria.
A: A beautiful horn can be formed.
○: An almost beautiful horn can be formed. Or the horn droops a little.
Δ: A beautiful horn cannot be formed. Or horns droop.
X: No horn.
[specific gravity]
The specific gravity immediately after whipping was measured.
[Hardness]
The hardness of the cream was measured with a rheometer (Sun Science, CR-500DX) immediately after whipping, after passing through the depositor (after secondary processing), and after leaving for 30 minutes (15 ° C.). A case where all of the following (A) to (C) are satisfied is considered to be good.
(A) Hardness difference just after whip and after 30 minutes is less than 30 gf / cm ²
(B) Difference in hardness immediately after whipping and after passing the depositor is less than 70 gf / cm ² , preferably less than 50 gf / cm ²
(C) The difference in hardness after passing the depositor and after 30 minutes is less than 40 gf / cm ² Tables 1 and 2 show the evaluation results.

Claims (3)

Containing lauric fat and palm fat as oil , lecithin and sucrose fatty acid ester as emulsifier, oil content X is 25-40% by mass with respect to the total composition, median diameter R of oil droplets 0.8 to 1.5 μm, the total amount Y of lecithin and sucrose fatty acid ester is in the range of 0.53 to 0.83 mass% with respect to the total amount of the composition, and X, R and Y are represented by the following formula (I):

The mixture ratio of lecithin and sucrose fatty acid ester is within the range of 75:25 to 80:20 by mass ratio, and the HLB of sucrose fatty acid ester is within the range of 11 to 16. Foam oil-in-water emulsion composition. One or more of palm kernel oil or its hardened oil, fractionated oil, or transesterified oil as lauric oil, and one or more of palm oil or its hardened oil, fractionated oil, or transesterified oil as palm-based oil or fat The foamable oil-in-water emulsion composition according to claim 1, comprising: A whipped cream obtained by foaming the foamable oil-in-water emulsion composition according to claim 1 .