JP6711078B2 - Foaming oil-in-water emulsion and aerated food - Google Patents
Foaming oil-in-water emulsion and aerated food Download PDFInfo
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Description
本発明は、既存の起泡性水中油型乳化物や食品素材と混合後に起泡させることにより、高度に含気させた新規な含気食品の調製を可能とする起泡性水中油型乳化物及びこれを用いた含気食品に関する。 The present invention is a foaming oil-in-water emulsification that enables the preparation of a highly aerated novel aerated food product by foaming after mixing with an existing foaming oil-in-water emulsion or food material. And an aerated food product using the same.
近年、食品分野では食生活の多様化や健康志向の高まりから、食品の低カロリー化、ライト化、ソフト化などが要求されている。
既存の起泡性水中油型乳化物や食品素材を高度に含気させることにより、体積増加に伴うカロリー低減、ふんわりとしたライトな食感の付与が期待できる。
また、一般的に含気して食さない様な食品を高度に含気させることにより、既存の食品に対しても新たな食感や価値を付与できる。
これまで、含気食品としてはホイップドクリームを使用したケーキやムースに代表される菓子類、泡醤油に代表される調味料などがあったが、含気量が少ないものが大半を占め、含気量を多くするためには亜酸化窒素ガスや二酸化炭素といった専用のガスを使用するエスプーマ等の装置による強制的な含気を必要する上、保形性がほとんど期待できないものであった。
2. Description of the Related Art In recent years, food products have been required to have reduced calories, lighter foods, softened foods, and the like due to diversification of eating habits and increasing health consciousness.
By highly aeration of existing foaming oil-in-water emulsions and food materials, it can be expected to reduce calories as the volume increases and to impart a soft and light texture.
In addition, by adding a high degree of aeration to foods that are generally aerated and not eaten, new texture and value can be added to existing foods.
Until now, as aerated foods, there have been cakes using whipped cream, confectioneries typified by mousse, and seasonings typified by foam soy sauce, but most of them have a low air content. In order to increase the amount of air, it was necessary to compulsorily contain air with a device such as Espuma that uses a dedicated gas such as nitrous oxide gas or carbon dioxide, and the shape retention was hardly expected.
特許文献1では、油脂及び糖類を主成分とする起泡性水中油型乳化物が提案されているが、オーバーランが高くても380%であり、さらに糖類を多く含むことから高カロリーである上、甘味を有することから用途も制限される。
また、カゼイン含有蛋白質を含むことが必須である為、アレルギーの問題も生じる。
特許文献2では、脂肪分及び全固形分の各含有率が小さい起泡性水中油型乳化物が提案されているが、特許文献1と同様に糖類とカゼイン含有蛋白質を含み、最適起泡時のオーバーランも240%と低いものであった。
特許文献3では、野菜や果実のペースト類の食品素材をオーバーラン400〜1000%と高度に含気させる菓子用起泡剤が提案されているが、これもまた糖質を必須とすることから高カロリーであり、さらに甘味を有することから菓子用途に制限される。
また、グリセリンモノ脂肪酸エステルを5〜20重量%と多量に配合する必要があり、風味の悪化は避けられない。
Patent Document 1 proposes a foamable oil-in-water emulsion containing oils and fats and sugars as main components, but has a high overrun of 380% and is high in calories because it contains a large amount of sugars. In addition, since it has sweetness, its use is also limited.
In addition, since it is essential to contain a casein-containing protein, there is a problem of allergy.
In Patent Document 2, a foaming oil-in-water emulsion having a small content of each of fat and total solids is proposed. However, like Patent Document 1, it contains a saccharide and a casein-containing protein, and at the time of optimum foaming. The overrun was also low at 240%.
Patent Document 3 proposes a foaming agent for confectionery that highly aerates food materials such as vegetable and fruit pastes with an overrun of 400 to 1000%, but this also requires sugars as essential ingredients. It is high in calories and has sweetness, so it is limited to confectionery applications.
Further, it is necessary to add a large amount of glycerin monofatty acid ester to 5 to 20% by weight, and deterioration of flavor is unavoidable.
本発明の目的は、既存の起泡性水中油型乳化物や食品素材と混合後に起泡させることにより、高度に含気させた新規な含気食品の調製を可能とする水中油型起泡性乳化物及びこれを用いた含気食品を提供することである。 The object of the present invention is to foam an oil-in-water type emulsion which is highly aerated by mixing it with an existing foamable oil-in-water emulsion or a food material and then foaming the oil-in-water type foamable product. The object of the present invention is to provide a sex emulsion and an aerated food product using the same.
全固形分が30%未満と水分が多い水中油型乳化物であるにもかかわらず、高度な起泡力を有し、従来の起泡性水中油型乳化物と遜色のない、即ち、高い乳化安定性、優れたホイップ性、良好なホイップ後の保形性、口溶け性、風味に優れた超低油分水中油型乳化物を得る、という挑戦的な課題を達成するため、多くの試行錯誤を繰り返し、本発明者らは意外にも安定化乳化剤と解乳化剤の含有比率が本課題の解決に有効であるという知見を見出し、本発明を完成するに至った。 Despite being an oil-in-water emulsion having a total solid content of less than 30% and a high water content, it has a high foaming power and is comparable to a conventional foaming oil-in-water emulsion, that is, high. In order to achieve the challenging task of obtaining an ultra-low oil content oil-in-water emulsion with excellent emulsion stability, excellent whipping property, good shape retention after whipped, meltability in the mouth, and flavor, many trials and errors were conducted. By repeating the above, the present inventors have surprisingly found that the content ratio of the stabilizing emulsifier and the demulsifier is effective for solving the problem, and have completed the present invention.
即ち本発明は、
(1)油脂及び水を含む起泡性水中油型乳化物であって、全固形分が30重量%未満かつ油脂分10重量%以上30重量%未満を含有し、安定化乳化剤の含有量をX重量%、解乳化剤の含有量をY重量%とした場合、(X÷Y)の値が10以上200未満、かつXとYの合計量が0.1重量%以上3.0重量%未満であることを特徴とする起泡性水中油型乳化物、
(2)油脂の上昇融点が28℃以上である、起泡性水中油型乳化物、
(3)カゼイン含有蛋白質を含まない、(1)又は(2)記載の起泡性水中油型乳化物、
(4)最適起泡時のオーバーランが300%以上である、(1)〜(3)何れか1つに記載の起泡性水中油型乳化物、
(5)(1)〜(4)何れか1つに記載の起泡性水中油型乳化物に食品素材を混合後に起泡してなる含気食品である。
That is, the present invention is
(1) A foamable oil-in-water emulsion containing fats and oils, having a total solid content of less than 30% by weight and an oil/fat content of 10% by weight or more and less than 30% by weight, and a stabilizing emulsifier content of When X% by weight and the content of the demulsifier are Y% by weight, the value of (X÷Y) is 10 or more and less than 200, and the total amount of X and Y is 0.1% by weight or more and less than 3.0% by weight. A foaming oil-in-water emulsion characterized by being
(2) Foaming oil-in-water emulsion, in which the rising melting point of fats and oils is 28° C. or higher,
(3) The foamable oil-in-water emulsion according to (1) or (2), which contains no casein-containing protein,
(4) The foamable oil-in-water emulsion according to any one of (1) to (3), which has an overrun of 300% or more during optimum foaming.
(5) An aerated food product obtained by mixing the foamable oil-in-water emulsion according to any one of (1) to (4) with a food material and then foaming the mixture.
本発明の起泡性水中油型乳化物は、全固形分が30%未満と水分が多い水中油型乳化物であるにもかかわらず、高度な起泡力を有し、従来の起泡性水中油型乳化物と遜色のない、即ち、高い乳化安定性、優れたホイップ性、良好なホイップ後の保形性、口溶け性、風味に優れた起泡性食品を提供するものである。
また、本発明の起泡性水中油型乳化物は、既存の起泡性水中油型乳化物や食品素材を高度
に含気させることができる全く新規なものであり、その効果により既存の食品に新たな食感や価値を付与できるという意義において、食品業界に革命をもたらし得るものである。
Although the foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion having a high total water content of less than 30%, it has a high foaming power and has a conventional foaming property. The present invention provides a foamable food product that is comparable to an oil-in-water emulsion, that is, has high emulsion stability, excellent whipping properties, good shape retention after whipping, melting in the mouth, and flavor.
Further, the foamable oil-in-water emulsion of the present invention is a completely new one that can highly aerate the existing foamable oil-in-water emulsion and food materials, and existing foods by the effect thereof. It can revolutionize the food industry in the sense that it can add a new texture and value to.
本発明の起泡性水中油型乳化物は、油脂及び水を含む水中油型乳化物であって、流動状態の乳化物であり、さらに本発明はホイップ性、ホイップ後の保形性に優れた起泡性水中油型乳化物である。起泡性水中油型乳化物は、”ホイップ用クリーム”と呼ばれたりもする。これを泡立器具、または専用のミキサーを用いて空気を抱き込ませるように攪拌したとき、俗に”ホイップドクリーム”または”ホイップクリーム”と称される、起泡状態を呈するものとなる。 The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils and is a fluidized emulsion, and the present invention is excellent in whipped properties and shape retention after whipped. It is a foamable oil-in-water emulsion. The foamable oil-in-water emulsion is sometimes called "whipped cream". When this is agitated by using a whipping device or a dedicated mixer so as to wrap air in, it becomes a whipping state commonly called "whipped cream" or "whipped cream".
本発明の起泡性水中油型乳化物は、油脂及び水を含む水中油型乳化物であって、全固形分が30重量%未満であることを特徴とし、全固形分を低く設定することにより高度な起泡性を発揮しており、好ましくは29%未満、更に好ましくは28%未満であることが好ましい。 The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, wherein the total solid content is less than 30% by weight, and the total solid content is set low. It exhibits a higher foaming property, and is preferably less than 29%, more preferably less than 28%.
本発明の起泡性水中油型乳化物にあって、油脂分以外の無脂固形分としては糖質、食物繊維、増粘多糖類、各種塩類、香料、着色料、保存料等が例示できる。
本発明の糖質としては、澱粉、澱粉分解物、少糖類、ニ糖類、単糖類、糖アルコール、食物繊維としてはセルロース、イヌリンが例示でき、これらの単独または2種以上を混合使用するのが好ましい。
さらに糖質が澱粉、澱粉分解物、少糖類、糖アルコール、食物繊維がセルロース、イヌリンから選ばれる1種または2種以上が、甘味の低減とスッキリ感を付与することができ好ましい。
In the foamable oil-in-water emulsion of the present invention, examples of non-fat solids other than oil and fat include sugars, dietary fibers, thickening polysaccharides, various salts, flavors, colorants, preservatives and the like. ..
Examples of the sugar of the present invention include starch, starch degradation products, oligosaccharides, disaccharides, monosaccharides, sugar alcohols, and examples of dietary fibers include cellulose and inulin. These can be used alone or in combination of two or more. preferable.
Further, it is preferable that the sugar is one or more selected from starch, starch degradation product, oligosaccharide, sugar alcohol, and dietary fiber is selected from cellulose and inulin, because it can reduce sweetness and impart a refreshing feeling.
本発明の起泡性水中油型乳化物における全固形分は、食品衛生検査指針理化学編に記載の常圧加熱乾燥法により試料中の水分を測定し、全固形分(重量%)=(100(重量%)−水分(重量%))に示される数式から算出することができる。 The total solid content in the foamable oil-in-water emulsion of the present invention is determined by measuring the water content in the sample by the atmospheric pressure heating and drying method described in the Food Hygiene Inspection Guideline, Physics and Chemistry. (Wt%)-water content (wt%)).
また、本発明の起泡性水中油型乳化物は、安定化乳化剤の含有量をX重量%、解乳化剤の含有量をY重量%とした場合、(X÷Y)の値が10以上200未満であることを特徴とし、安定化乳化剤の含有比率を高めることにより、より高度な起泡性の発揮を実現するものであり、好ましくは12以上180未満、より好ましくは14以上160未満、最も好ましくは、14以上30未満であることが好ましい。 Further, the foamable oil-in-water emulsion of the present invention has a value of (X÷Y) of 10 or more and 200 when the stabilizing emulsifier content is X% by weight and the demulsifier content is Y% by weight. It is characterized by being less than, and by achieving a higher foaming performance by increasing the content ratio of the stabilizing emulsifier, preferably 12 or more and less than 180, more preferably 14 or more and less than 160, most Preferably, it is 14 or more and less than 30.
さらに、本発明の起泡性水中油型乳化物は、安定化乳化剤の含有量をX重量%、解乳化剤の含有量をY重量%とした場合、XとYの合計量が0.1重量%以上3.0重量%未満であることを特徴とし、乳化剤の含有量を低く抑えることにより、高い起泡性と風味の良さの両立を実現するものであり、好ましくは0.3重量%以上2.0重量%未満、より好ましくは0.5重量%以上1.0重量%未満が好ましい。 Furthermore, when the content of the stabilizing emulsifier is X% by weight and the content of the demulsifier is Y% by weight, the foamable oil-in-water emulsion of the present invention has a total amount of X and Y of 0.1% by weight. % Or more and less than 3.0% by weight, and by controlling the content of the emulsifier to be low, it is possible to achieve both high foamability and good flavor, preferably 0.3% by weight or more. It is preferably less than 2.0% by weight, more preferably 0.5% by weight or more and less than 1.0% by weight.
本発明の起泡性水中油型乳化物にあっては、乳化剤として、安定化乳化剤及び解乳化剤を使用することを特徴とするが、乳化剤はその分子内に親油基と親水基を併せ持っており、本発明において乳化剤は乳化、解乳化、起泡等の機能を発揮する。
親油基構造としては飽和脂肪酸、不飽和脂肪酸であり、乳化剤1分子中に少なくとも1個以上の脂肪酸を有している。飽和脂肪酸としては、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸が例示できる。不飽和脂肪酸としては、パルミトレイン酸、オレイン酸、エライジン酸、リノール酸、リノレン酸、アラキドン酸、エルカ酸が例示できる。親水基構造としては、グリセリン、ポリグリセリン、ショ糖、ソルビタン及びソルバイド、プロピレングリコール、ソルビタンポリオキシエチレンが例示できる。
The foamable oil-in-water emulsion of the present invention is characterized by using a stabilizing emulsifier and a demulsifier as an emulsifier, but the emulsifier has both a lipophilic group and a hydrophilic group in its molecule. Therefore, in the present invention, the emulsifier exhibits functions such as emulsification, demulsification and foaming.
The lipophilic group structure is saturated fatty acid or unsaturated fatty acid, and has at least one fatty acid in one molecule of the emulsifier. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, and erucic acid. Examples of the hydrophilic group structure include glycerin, polyglycerin, sucrose, sorbitan and sorbide, propylene glycol, and sorbitan polyoxyethylene.
本発明の起泡性水中油型乳化物に使用することができる安定乳化剤は、親油基において、全構成脂肪酸中の95重量%以上が飽和脂肪酸であり、モノグリセリン飽和脂肪酸エステル、ポリグリセリン飽和脂肪酸エステル、ショ糖飽和脂肪酸エステル、ソルビタン飽和脂肪酸エステル、ポリオキシエチレンソルビタン飽和脂肪酸エステル、プロピレングリコール飽和脂肪酸エステル及び有機酸飽和脂肪酸エステルから選択される1種又は2種以上の乳化剤であり、好ましくはモノグリセリン飽和脂肪酸エステル、ポリグリセリン飽和脂肪酸エステル、ショ糖飽和脂肪酸エステル、ソルビタン飽和脂肪酸エステル、ポリオキシエチレンソルビタン飽和脂肪酸エステルから選択される1種又は2種以上の乳化剤であり、更に好ましくは、ショ糖飽和脂肪酸エステル、ポリオキシエチレンソルビタン飽和脂肪エステルから選択される1種又は2種の乳化剤を例示することができる。 The stable emulsifying agent that can be used in the foamable oil-in-water emulsion of the present invention is a lipophilic group in which 95% by weight or more of all constituent fatty acids are saturated fatty acids, and monoglycerin saturated fatty acid ester and polyglycerin saturated. One or more emulsifiers selected from fatty acid ester, sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, polyoxyethylene sorbitan saturated fatty acid ester, propylene glycol saturated fatty acid ester and organic acid saturated fatty acid ester, preferably One or more emulsifiers selected from monoglycerin saturated fatty acid ester, polyglycerin saturated fatty acid ester, sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, polyoxyethylene sorbitan saturated fatty acid ester, and more preferably Examples thereof include one or two emulsifiers selected from sugar saturated fatty acid esters and polyoxyethylene sorbitan saturated fatty esters.
本発明の起泡性水中油型乳化物に使用することができる解乳化剤は、親油基において、全構成脂肪酸中の60重量%以上が不飽和脂肪酸であり、モノグリセリン不飽和脂肪酸エステル、ポリグリセリン不飽和脂肪酸エステル、ソルビタン不飽和脂肪酸エステル、ポリオキシエチレンソルビタン不飽和脂肪酸エステル、プロピレングリコール不飽和脂肪酸エステル、有機酸不飽和脂肪酸エステル、大豆レシチン及び卵黄レシチンから選択される1種又は2種以上の乳化剤であり、好ましくはモノグリセリン不飽和脂肪酸エステル、ポリグリセリン不飽和脂肪酸エステル、ソルビタン不飽和脂肪酸エステル、ポリオキシエチレンソルビタン不飽和脂肪酸エステル、大豆レシチン及び卵黄レシチンから選択される1種又は2種以上の乳化剤であり、更に好ましくは、ポリグリセリン不飽和脂肪酸エステル、大豆レシチンから選択される1種又は2種の乳化剤を例示することができる。 The demulsifier that can be used for the foamable oil-in-water emulsion of the present invention is a lipophilic group in which 60% by weight or more of all constituent fatty acids are unsaturated fatty acids, and monoglycerin unsaturated fatty acid ester, poly One or more selected from glycerin unsaturated fatty acid ester, sorbitan unsaturated fatty acid ester, polyoxyethylene sorbitan unsaturated fatty acid ester, propylene glycol unsaturated fatty acid ester, organic acid unsaturated fatty acid ester, soybean lecithin and egg yolk lecithin 1 or 2 selected from monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, sorbitan unsaturated fatty acid ester, polyoxyethylene sorbitan unsaturated fatty acid ester, soybean lecithin and egg yolk lecithin. The above emulsifiers are more preferable, and one or more emulsifiers selected from polyglycerin unsaturated fatty acid ester and soybean lecithin can be exemplified.
本発明の起泡性水中油型乳化物では、油脂分10重量%以上30重量%未満含有することを特徴とし、好ましくは12重量%以上29重量%であり、さらに好ましくは15重量以上28重量%未満である。油脂分が低いと起泡にかかる時間が延びる上、満足な保形性が得られない。油脂分が高いと高カロリーになる上、本発明の特徴であるふんわりとしたライトな食感が損なわれる傾向がある。 The foamable oil-in-water emulsion of the present invention is characterized by containing an oil and fat content of 10% by weight or more and less than 30% by weight, preferably 12% by weight or more and 29% by weight, more preferably 15% by weight or more and 28% by weight. It is less than %. If the oil/fat content is low, foaming takes longer, and satisfactory shape retention cannot be obtained. When the oil and fat content is high, the calorie content is high and the fluffy and light texture, which is a feature of the present invention, tends to be impaired.
本発明の起泡性水中油型乳化物に使用できる油脂としては、動植物性油脂及びそれらの硬化油脂の単独又は2種以上の混合物或いはこれらのものに種々の化学処理又は物理処理を施したものが例示できる。かかる油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、カカオ脂、乳脂、ラード、魚油、鯨油の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示できるが、上昇融点が28℃以上であることが好ましい。より好ましくは30℃以上、更に好ましくは32℃以上が好ましい。上昇融点が低すぎると保形性が弱くなり製品価値が損なわれる傾向がある。 The fats and oils that can be used in the foamable oil-in-water emulsion of the present invention include animal and vegetable fats and oils and hardened fats and oils thereof alone or as a mixture of two or more kinds, or those which have been subjected to various chemical treatments or physical treatments. Can be illustrated. Such oils and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, lard, fish oil, whale oil. Examples thereof include various animal and vegetable oils and fats and processed oils and fats such as hydrogenated oils, hydrogenated oils, fractionated oils, transesterified oils and the like, but it is preferable that the melting point is 28°C or higher. The temperature is more preferably 30° C. or higher, still more preferably 32° C. or higher. If the rising melting point is too low, the shape retention property tends to be weak and the product value tends to be impaired.
本発明の起泡性水中油型乳化物にあって、油脂分以外の無脂固形分として、増粘多糖類である、ジェランガム、キサンタンガム、ローカストビーンガム、プルラン、グァーガム、サイリウムシードガム、サクシノグリカン、水溶性大豆多糖類、カラギーナン、タマリンド種子ガム及びタラガムから選択される1種又は2種以上の増粘多糖類を使用することができ、さらにジェランガム、キサンタンガム、プルラン、グァーガム、サイリウムシードガム、サクシノグリカン、水溶性大豆多糖類、カラギーナン及びタマリンド種子ガムから選択される1種又は2種以上の増粘多糖類を使用することが好ましい。 In the foamable oil-in-water emulsion of the present invention, as non-fat solids other than oil and fat, thickening polysaccharides, gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, succino. Glycan, water-soluble soybean polysaccharide, carrageenan, one or more kinds of thickening polysaccharides selected from tamarind seed gum and tara gum can be used, and further gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, It is preferable to use one or more thickening polysaccharides selected from succinoglycan, water-soluble soybean polysaccharide, carrageenan and tamarind seed gum.
本発明の起泡性水中油型乳化物にあって、油脂分以外の無脂固形分として、各種塩類である、ヘキサメタリン酸塩、第2リン酸塩、クエン酸ナトリウム、ポリリン酸塩、重曹等を単独又は2種以上混合使用することができる。 In the foamable oil-in-water emulsion of the present invention, various salts such as hexametaphosphate, dibasic phosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. as non-fat solids other than fat and oil. Can be used alone or in combination of two or more.
本発明の起泡性水中油型乳化物では、カゼイン含有蛋白質を添加することなく、乳化物の安定性を確保することができる。一般的にカゼイン含有蛋白質はその両親媒性と疎水性相互作用による乳化界面への強い吸着性により、長期間の保存安定性を可能とするものであるが、本発明においてはその添加は必須としない。 In the foamable oil-in-water emulsion of the present invention, the stability of the emulsion can be secured without adding the casein-containing protein. Generally, a casein-containing protein enables long-term storage stability due to its strong adsorption to the emulsifying interface due to its amphipathic and hydrophobic interactions, but its addition is essential in the present invention. do not do.
本発明の起泡性水中油型乳化物の製造法としては、一般的なクリーム類を製造する要領で行うことができる。
具体的には油脂分、安定化乳化剤、解乳化剤及び水を主要原料と、これらの原料を混合して、予備乳化、殺菌又は滅菌処理し均質化処理し冷却することにより得ることができる。均質化処理は前均質化、後均質化のどちらか一方でも、両方を組み合わせた2段均質化でも良い。起泡性水中油型乳化物の保存性の点で滅菌処理することが好ましい。
The method for producing the foamable oil-in-water emulsion of the present invention can be carried out in the same manner as for producing general creams.
Specifically, it can be obtained by mixing oils and fats, a stabilizing emulsifier, a demulsifier and water with main raw materials, pre-emulsifying, sterilizing or sterilizing treatment, homogenizing treatment and cooling. The homogenization treatment may be either one of pre-homogenization and post-homogenization, or two-stage homogenization in which both are combined. It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability.
滅菌処理には、間接加熱方式と直接加熱方式の2種類があり、間接加熱処理する装置としてはAPVプレート式UHT処理装置(APV株式会社製)、CP−UHT滅菌装置(クリマティー・パッケージ株式会社製)、ストルク・チューブラー型滅菌装置(ストルク株式会社製)、コンサーム掻取式UHT滅菌装置(テトラパック・アルファラベル株式会社製)等が例示できるが、特にこれらにこだわるものではない。
また、直接加熱式滅菌装置としては、超高温滅菌装置(岩井機械工業(株)製)、ユーペリゼーション滅菌装置(テトラパック・アルファラバル株式会社製)、VTIS滅菌装置(テトラパック・アルファラバル株式会社製)、ラギアーUHT滅菌装置(ラギアー株式会社製)、パラリゼーター(パッシュ・アンド・シルケーボーグ株式会社製)等のUHT滅菌装置が例示でき、これらの何れの装置を使用してもよい。
There are two types of sterilization processing, an indirect heating method and a direct heating method. As an apparatus for indirect heating processing, an APV plate type UHT processing apparatus (manufactured by APV Co., Ltd.) and a CP-UHT sterilization apparatus (Klimati Package Co., Ltd.) Manufactured by Stork Tubular type sterilizer (manufactured by Stork Co., Ltd.), Contherm scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these.
In addition, as a direct heating type sterilizer, ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.), operation sterilizer (manufactured by Tetra Pak Alfa Laval Co., Ltd.), VTIS sterilizer (Tetra Pak Alfa Laval Co., Ltd.) UHT sterilizers such as a company), a Lagia UHT sterilizer (manufactured by Lagia Co., Ltd.), and a paralyzer (manufactured by Pash & Silkeborg Co., Ltd.) can be exemplified, and any of these devices may be used.
本発明の起泡性水中油型乳化物は、オーバーランが300〜800%、好ましくは300〜700%、さらに好ましくは300〜600%であることが好ましい。オーバーランが高すぎる場合には食感が軽くなり、風味の乏しいものになる。オーバーランが低すぎる場合には特長のあるふわりとしたライトな食感が得られない。 The foamable oil-in-water emulsion of the present invention preferably has an overrun of 300 to 800%, preferably 300 to 700%, more preferably 300 to 600%. If the overrun is too high, the texture becomes light and the flavor becomes poor. If the overrun is too low, the light texture with a characteristic lightness cannot be obtained.
本発明の起泡性水中油型乳化物は既存の食品素材と混合して含気させることにより、高度に含気した全く新しい価値を持つ含気食品を提供することができる。
混合する食品素材としては、総務省の提供する日本標準商品分類表に記載の大分類7に分類される商品より任意に選択することができる。
例えば、本発明の起泡性水中油型乳化物100部に対し、蒸留酒であるラム酒を30部、グラニュー糖を15部撹拌混合することにより、比重0.3まで起泡させることができ、カクテル等の提供様式に革命をもたらし得る素材となる。また、本発明の起泡性水中油型乳化物100部に対し、調味料である醤油を10部撹拌混合することにより、比重0.25まで起泡させることがでる。これは糖類の添加を必須としていた従来技術では決して成し得たものではなく、本技術の完成によって実現した全く新しいものである。また、これまでのエスプーマを用いた起泡状態とは異なり保形性を有する為、調理分野にも革命をもたらし得る素材である。ここに例示したものはあくまでもその一例であり、対象が制限されるものではない。
By mixing the foamable oil-in-water emulsion of the present invention with an existing food material and aerating it, a highly aerated and air-containing food having a completely new value can be provided.
The food material to be mixed can be arbitrarily selected from the products classified into the major classification 7 described in the Japanese standard product classification table provided by the Ministry of Internal Affairs and Communications.
For example, by stirring and mixing 30 parts of rum, which is distilled liquor, and 15 parts of granulated sugar with 100 parts of the foamable oil-in-water emulsion of the present invention, it is possible to foam to a specific gravity of 0.3. , A material that can revolutionize the way cocktails are served. Further, by stirring and mixing 10 parts of soy sauce, which is a seasoning, with 100 parts of the foamable oil-in-water emulsion of the present invention, it is possible to foam to a specific gravity of 0.25. This cannot be achieved by the conventional technique that requires the addition of sugars, but is a completely new one realized by the completion of this technique. Also, unlike the conventional foaming state using Espuma, it has a shape-retaining property, so it can revolutionize the cooking field. What is illustrated here is just an example, and the target is not limited.
以下に本発明の実施例を示し、本発明をより詳細に説明する。
なお、例中、%及び部は、いずれも重量基準を意味する。
また、結果については以下の方法で評価した。
Examples of the present invention will be shown below to explain the present invention in more detail.
In the examples,% and parts are based on weight.
The results were evaluated by the following methods.
A.水中油型乳化物の安定性の評価方法
(1)粘度:
水中油型乳化物の粘度の測定は、B型粘度計(株式会社東京計器製)にて、2号ローター、60rpmの条件下で行った。
水中油型乳化物の品温は7℃にて測定した。
(2)ボテテスト:
100ml容ビーカーに、水中油型乳化物50gを入れ、20℃で2時間インキュベートし、その後、重さ7g、直径15mmの球状アルミナセラミックス製ボール4個を入れて、10分間、横型シェーカーを用い、振動させ、水中油型乳化物のボテの発生の有無を確認した。
A. Evaluation method of stability of oil-in-water emulsion (1) Viscosity:
The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
The product temperature of the oil-in-water emulsion was measured at 7°C.
(2) Bote test:
In a 100 ml beaker, put 50 g of the oil-in-water emulsion and incubate at 20° C. for 2 hours, then put 4 balls of spherical alumina ceramics having a weight of 7 g and a diameter of 15 mm, and use a horizontal shaker for 10 minutes. It was vibrated and it was confirmed whether or not the oil-in-water emulsion had a bot.
B.水中油型乳化物を起泡させた場合の評価方法
(1)ホイップタイム:
水中油型乳化物200gをホバートミキサー(HOBARTCORPORATION製 MODELN−5)3速(300rpm)にてホイップし、最適起泡状態に達するまでの時間。
(2)オーバーラン:
[(一定容積の水中油型乳化物重量)−(一定容積の起泡後の起泡物重量)]÷(一定容積の起泡後の起泡物重量)×100
(3)保形性:
造花した起泡物を15℃で24時間保存した場合の美しさを調べる。
優れている順に、「A」、「B」、「C」の三段階にて評価をつけた。
(4)離水:
造花した起泡物を15℃で24時間保存した場合の美しさを調べる。
離水がない場合は「なし」、ある場合は「あり」の評価をつけた。
(5)風味・口溶け:
起泡した水中油型乳化物の風味・口溶けを以下の様にそれぞれ5段階で評価した。
風味;良い5〜1悪い
口溶け;良い5〜1悪い
B. Evaluation method when an oil-in-water emulsion is foamed (1) Whipping time:
Time to whip 200 g of oil-in-water emulsion at Hobart mixer (MODELN-5 manufactured by HOBARTCORPORATION) at 3rd speed (300 rpm) to reach the optimum foaming state.
(2) Overrun:
[(Weight of oil-in-water emulsion of a certain volume)-(Weight of foam after a certain volume of foam)] / (Weight of foam after a certain volume of foam) x 100
(3) Shape retention:
Examine the beauty of artificial foams stored at 15°C for 24 hours.
In order of excellence, the evaluation was given in three grades of "A", "B" and "C".
(4) Water separation:
Examine the beauty of artificial foams stored at 15°C for 24 hours.
When there is no syneresis, the rating is “No”, and when there is water, “Yes” is given.
(5) Flavor/Melting:
The flavor and melting in the mouth of the foamed oil-in-water emulsion were evaluated in the following 5 grades.
Flavor; Good 5 to 1 Bad Melting; Good 5 to 1 Bad
(実施例1)
パーム核硬化油(上昇融点38.0℃)25.00部に、ショ糖飽和脂肪酸エステル(HLB5.0)0.45部、大豆レシチン0.03部を添加混合溶解し油相とする。これとは別に水74.04部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.45部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.03部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例1に基づく水中油型乳化物を得た。実施例1に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。またホイップしたクリームの風味評価を行った。
(Example 1)
To 25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, to 74.04 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 1. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 1 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.
(実施例2)
パーム核硬化油(上昇融点38.0℃)28.90部に、ショ糖飽和脂肪酸エステル(HLB5.0)0.45部、大豆レシチン0.03部を添加混合溶解し油相とする。これとは別に水70.14部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.45部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.03部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例2に基づく水中油型乳化物を得た。実施例2に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。またホイップしたクリームの風味評価を行った。
(Example 2)
To 28.90 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added and mixed to obtain an oil phase. Separately, to 70.14 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 2. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 2 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.
(実施例3)
パーム核硬化油(上昇融点38.0℃)25.00部に、ポリグリセリン飽和脂肪酸エステル(HLB8.4)0.10部、ソルビタン飽和脂肪酸エステル(HLB5.1)0.10部、ショ糖飽和脂肪酸エステル(HLB5.0)0.30部、ソルビタン不飽和脂肪酸エステル(HLB4.9)0.01部、大豆レシチン0.03部を添加混合溶解し油相とする。これとは別に水74.12部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.30部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.03部、ポリオキシエチレンソルビタン不飽和脂肪酸エステル(HLB15.0)0.01部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例3に基づく水中油型乳化物を得た。実施例3に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。またホイップしたクリームの風味評価を行った。
(Example 3)
25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.10 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.10 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 0.30 part of fatty acid ester (HLB5.0), 0.01 part of sorbitan unsaturated fatty acid ester (HLB4.9), and 0.03 part of soybean lecithin are added and mixed to obtain an oil phase. Separately, in 74.12 parts of water, 0.30 part of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.01 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 3. To 20Og of the oil-in-water emulsion based on Example 3, 16g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.
(実施例4)
パーム核硬化油(上昇融点38.0℃)25.00部に、ポリグリセリン飽和脂肪酸エステル(HLB8.4)0.30部、ソルビタン飽和脂肪酸エステル(HLB5.1)0.30部、ショ糖飽和脂肪酸エステル(HLB5.0)1.00部、ソルビタン不飽和脂肪酸エステル(HLB4.9)0.03部、大豆レシチン0.06部を添加混合溶解し油相とする。これとは別に水72.22部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)1.00部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.06部、ポリオキシエチレンソルビタン不飽和脂肪酸エステル(HLB15.0)0.03部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例4に基づく水中油型乳化物を得た。実施例4に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。
またホイップしたクリームの風味評価を行った。
(Example 4)
25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.30 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.30 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 1.00 parts of fatty acid ester (HLB5.0), 0.03 part of sorbitan unsaturated fatty acid ester (HLB4.9) and 0.06 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, in 72.22 parts of water, 1.00 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.06 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.03 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 4. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 4 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was
The flavor of the whipped cream was evaluated.
(実施例5)
パーム核分別油(上昇融点32.5℃)25.00部に、ショ糖飽和脂肪酸エステル(HLB5.0)0.45部、大豆レシチン0.03部を添加混合溶解し油相とする。これとは別に水74.04部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.45部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.03部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例5に基づく水中油型乳化物を得た。実施例5に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。またホイップしたクリームの風味評価を行った。
(Example 5)
To 55.00 parts of palm kernel fractionated oil (increasing melting point 32.5° C.), 0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, to 74.04 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. with a plate cooling device to obtain an oil-in-water emulsion based on Example 5. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 5 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.
(実施例6)
パーム分別油(上昇融点30.0℃)25.00部に、ショ糖飽和脂肪酸エステル(HLB5.0)0.45部、大豆レシチン0.03部を添加混合溶解し油相とする。これとは別に水74.04部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.45部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.03部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例6に基づく水中油型乳化物を得た。実施例6に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。またホイップしたクリームの風味評価を行った。
(Example 6)
0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added to 25.00 parts of the palm fractionated oil (increasing melting point 30.0° C.), and mixed and dissolved to obtain an oil phase. Separately, to 74.04 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. with a plate cooling device to obtain an oil-in-water emulsion based on Example 6. To 200 g of the oil-in-water emulsion based on Example 6, 16 g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.
実施例1〜6の結果を表1に示す。 The results of Examples 1 to 6 are shown in Table 1.
表1
Table 1
(実施例7)
実施例1の水中油型乳化物100部に、グラニュー糖15部、ラム酒30部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Example 7)
200 g of a mixture of 100 parts of the oil-in-water emulsion of Example 1 with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.
(実施例8)
実施例1の水中油型乳化物100部に、醤油10部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Example 8)
200 g of a mixture of 100 parts of the oil-in-water emulsion of Example 1 and 10 parts of soy sauce was whipped by the above whipping method, and the whipping time, shape retention, and water separation were measured according to the above methods. The specific gravity of the whipped aerated food was also measured.
(実施例9)
実施例1の水中油型乳化物100部に、グラニュー糖10部、カルピス70部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Example 9)
200 g of a mixture of 100 parts of the oil-in-water emulsion of Example 1 with 10 parts of granulated sugar and 70 parts of calpis was whipped by the above whipping method, and the whipping time, shape retention and water separation were measured according to the above method. I went. The specific gravity of the whipped aerated food was also measured.
(実施例10)
実施例1の水中油型乳化物100部に、グラニュー糖20部、ライムピューレ30部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Example 10)
200 g of 100 parts of the oil-in-water emulsion of Example 1 mixed with 20 parts of granulated sugar and 30 parts of lime puree was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.
(実施例11)
実施例1の水中油型乳化物100部に、グラニュー糖18部、夜店のソーダ5部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Example 11)
200 g of 100 parts of the oil-in-water emulsion of Example 1 mixed with 18 parts of granulated sugar and 5 parts of soda at night was whipped by the above whipped method, and whipped time, shape retention and water separation according to the above method. Was measured. The specific gravity of the whipped aerated food was also measured.
実施例7〜11の結果を表2に示す。
表2
The results of Examples 7 to 11 are shown in Table 2.
Table 2
(比較例1)
パーム核硬化油(上昇融点38.0℃)35.00部に、ショ糖飽和脂肪酸エステル(HLB5.0)0.45部、大豆レシチン0.03部を添加混合溶解し油相とする。これとは別に水64.04部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.45部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.03部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例1に基づく水中油型乳化物を得た。実施例1に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。またホイップしたクリームの風味評価を行った。
(Comparative Example 1)
0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added to 35.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), and dissolved to form an oil phase. Separately, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added to 64.04 parts of water, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 1. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 1 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.
(比較例2)
パーム核硬化油(上昇融点38.0℃)25.00部に、ポリグリセリン飽和脂肪酸エステル(HLB8.4)0.10部、ソルビタン飽和脂肪酸エステル(HLB5.1)0.10部、ショ糖飽和脂肪酸エステル(HLB5.0)0.35部、ソルビタン不飽和脂肪酸エステル(HLB4.9)0.01部、大豆レシチン0.05部を添加混合溶解し油相とする。これとは別に水73.98部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)0.35部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.05部、ポリオキシエチレンソルビタン不飽和脂肪酸エステル(HLB15.0)0.01部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例3に基づく水中油型乳化物を得た。実施例3に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。
またホイップしたクリームの風味評価を行った。
(Comparative example 2)
25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.10 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.10 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 0.35 parts of fatty acid ester (HLB5.0), 0.01 part of sorbitan unsaturated fatty acid ester (HLB4.9) and 0.05 part of soybean lecithin are added and mixed to obtain an oil phase. Separately, 73.98 parts of water, 0.35 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.05 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.01 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 3. To 20Og of the oil-in-water emulsion based on Example 3, 16g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was
The flavor of the whipped cream was evaluated.
(比較例3)
パーム核硬化油(上昇融点38.0℃)25.00部に、ポリグリセリン飽和脂肪酸エステル(HLB8.4)0.50部、ソルビタン飽和脂肪酸エステル(HLB5.1)0.50部、ショ糖飽和脂肪酸エステル(HLB5.0)1.00部、ソルビタン不飽和脂肪酸エステル(HLB4.9)0.02部、大豆レシチン0.05部を添加混合溶解し油相とする。これとは別に水71.86部に、ポリオキシエチレンソルビタン飽和脂肪酸エステル(HLB14.9)1.00部、ポリグリセリン不飽和脂肪酸エステル(HLB11.6)0.05部、ポリオキシエチレンソルビタン不飽和脂肪酸エステル(HLB15.0)0.02部を添加混合溶解し水相とする。上記油相と水相を60℃、30分間予備乳化タンクで高速攪拌により予備乳化を行った後、1MPaの均質化圧力で均質化して、プレート式熱交換機にて78℃まで予備加熱を行い、超高温滅菌装置(岩井機械工業(株)製)(直接蒸気吹き込み方式)によって、144℃まで加熱した。さらに殺菌保持チューブであるホールディングチューブにて144℃で4秒間保持し、蒸発冷却し78℃まで冷却した。その後、12MPaの均質化圧力で再均質化して、再びプレート冷却装置にて5℃に冷却し実施例3に基づく水中油型乳化物を得た。実施例3に基づく水中油型乳化物200gに16gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従い粘度、ボテテスト、ホイップタイム、オーバーラン、保形性、離水の測定を行った。
またホイップしたクリームの風味評価を行った。
(Comparative example 3)
25.00 parts of hardened palm oil (melting point 38.0° C.), 0.50 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.50 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 1.00 parts of fatty acid ester (HLB5.0), 0.02 part of sorbitan unsaturated fatty acid ester (HLB4.9) and 0.05 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, in 71.86 parts of water, 1.00 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.05 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.02 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 3. To 20Og of the oil-in-water emulsion based on Example 3, 16g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was
The flavor of the whipped cream was evaluated.
比較例1〜3の結果を表3に示す。 The results of Comparative Examples 1 to 3 are shown in Table 3.
表3
Table 3
(比較例4)
比較例1の水中油型乳化物100部に、グラニュー糖15部、ラム酒30部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Comparative example 4)
200 g of 100 parts of the oil-in-water emulsion of Comparative Example 1 mixed with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.
(比較例5)
比較例2の水中油型乳化物100部に、グラニュー糖15部、ラム酒30部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Comparative example 5)
200 g of 100 parts of the oil-in-water emulsion of Comparative Example 2 mixed with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.
(比較例6)
比較例3の水中油型乳化物100部に、グラニュー糖15部、ラム酒30部を混合したもの200gを上記ホイップ方法にてホイップし、上記の方法に従い、ホイップタイム、保形性、離水の測定を行った。またホイップした含気食品の比重を測定した。
(Comparative example 6)
200 g of 100 parts of the oil-in-water emulsion of Comparative Example 3 mixed with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.
比較例4〜6の結果を表4に示す。 The results of Comparative Examples 4 to 6 are shown in Table 4.
表4
Table 4
(実施例12)
(メレンゲを使用しないマシュマロ)
1)氷水で膨潤させた板ゼラチン(12部)をフランボワーズピューレ(45部)、キルシュ(4.5部)、トックブランシュ フランボワーズ(8部)と合わせて湯煎溶解した。
2)実施例1の水中油型乳化物(100部)とグラニュー糖(40部)を合わせて5分立てまでホイップした。
3)さらに2)をホイップしつつ1)を徐々に加えた。
4)丸口金で絞り、メレンゲを使用しないマシュマロ(本発明の含気食品)とした。空気を多く含んだ組織であり卵白を用いた通常のマシュマロに似ているが、通常のマシュマロよりも口溶けの良いものであった。なお、周囲にコンスターチとプードルデコールを1:1混合したものをまぶし、完成品とした。
(Example 12)
(Marshmallow without meringue)
1) Plate gelatin swollen with ice water (12 parts) was combined with Framboise puree (45 parts), Kirsch (4.5 parts) and Toc Blanc Blanc Framboise (8 parts) and dissolved in a hot water bath.
2) The oil-in-water emulsion of Example 1 (100 parts) and granulated sugar (40 parts) were combined and whipped for 5 minutes.
3) 1) was gradually added while whipped 2).
4) Squeezed with a round mouthpiece to obtain marshmallow (aerated food of the present invention) without meringue. It is a tissue that contains a lot of air and resembles a normal marshmallow using egg white, but melts better in the mouth than a normal marshmallow. A 1:1 mixture of corn starch and poodle decor was sprinkled on the periphery to obtain a finished product.
本発明は、それ自体の最適起泡時のオーバーランが300%以上の起泡性水中油型乳化物であって、食品素材を高度に含気させることができる新規な起泡性水中油型乳化物に関する。本発明の起泡性水中油型乳化物は、全固形分が30重量%未満、油脂分が10重量%以上30重量%未満と水分が非常に多い水中油型乳化物であるにもかかわらず、高度な起泡力を有し、従来の起泡性水中油型乳化物と遜色のない、即ち、高い乳化安定性、優れたホイップ性、良好なホイップ後の保形性、口溶け性、風味に優れた起泡性食品を提供するものである。また、本発明の起泡性水中油型乳化物は食品素材を高度に含気させることができる全く新規なものであり、その効果により既存の食品に新たな食感や価値を付与できるという意義において、食品業界に革命をもたらし得るものである。 INDUSTRIAL APPLICABILITY The present invention is a foamable oil-in-water type emulsion which itself has an overrun of 300% or more at the time of optimum foaming, and is a novel foamable oil-in-water type capable of highly aerated food materials. Regarding emulsion. The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion having a very large amount of water such that the total solid content is less than 30% by weight and the fat and oil content is 10% by weight or more and less than 30% by weight. It has a high foaming power and is comparable to conventional foaming oil-in-water emulsions, that is, high emulsion stability, excellent whipping property, good shape retention after whipping, solubility in the mouth, flavor It provides an excellent foaming food. Further, the foamable oil-in-water emulsion of the present invention is a completely new one that can highly aerate food materials, and its effect can add a new texture and value to existing foods. In, it can revolutionize the food industry.
Claims (4)
なお、安定乳化剤は、親油基において、全構成脂肪酸中の95重量%以上が飽和脂肪酸であり、モノグリセリン飽和脂肪酸エステル、ポリグリセリン飽和脂肪酸エステル、ショ糖飽和脂肪酸エステル、ソルビタン飽和脂肪酸エステル、ポリオキシエチレンソルビタン飽和脂肪酸エステルから選択される1種又は2種以上の乳化剤であり、解乳化剤は、親油基において、全構成脂肪酸中の60重量%以上が不飽和脂肪酸であり、モノグリセリン不飽和脂肪酸エステル、ポリグリセリン不飽和脂肪酸エステル、ソルビタン不飽和脂肪酸エステル、ポリオキシエチレンソルビタン不飽和脂肪酸エステル、大豆レシチン及び卵黄レシチンから選択される1種又は2種以上の乳化剤である。また、最適起泡時のオーバーランは、水中油型乳化物200gに16gのグラニュー糖を加えてホイップし、オーバーランの測定を行った。 A foamable oil-in-water emulsion containing oil and fat, wherein the total solid content is less than 30% by weight and the oil and fat content is 10% by weight or more and less than 30% by weight, and the content of the stabilizing emulsifier is X% by weight. , if the content of the demulsifier is Y wt%, (X ÷ Y) value is less than 200 10 or more, and Ri total amount der less than 0.1 wt% to 3.0 wt% of X and Y , foamable oil-in-water emulsion which overruns when the optimum foaming is characterized der Rukoto least 300%.
In the stable emulsifier, in the lipophilic group, 95% by weight or more of all the constituent fatty acids are saturated fatty acids, and monoglycerin saturated fatty acid ester, polyglycerin saturated fatty acid ester, sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, poly One or more emulsifiers selected from oxyethylene sorbitan saturated fatty acid ester, and the demulsifier is a lipophilic group, in which 60% by weight or more of all constituent fatty acids are unsaturated fatty acids, and monoglycerin unsaturated One or more emulsifiers selected from fatty acid esters, polyglycerin unsaturated fatty acid esters, sorbitan unsaturated fatty acid esters, polyoxyethylene sorbitan unsaturated fatty acid esters, soybean lecithin and egg yolk lecithin. The overrun at the time of optimum foaming was measured by adding 16 g of granulated sugar to 200 g of the oil-in-water emulsion and whipped to measure the overrun.
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