JP6848313B2 - Oil-in-water emulsified composition - Google Patents

Description

The present invention relates to an oil-in-water emulsified composition for wrapping bean paste inside a bubble-containing dough.

Aerated dough typified by marshmallows has traditionally been used alone for food, but in recent years, there have been an increasing number of cases where fillings are wrapped in marshmallows and the like. When wrapping, use the extruder method to combine the filling with marshmallows and the like. Examples of foods to be wrapped include bean paste, jam, chocolate, creams and the like. Among these, creams such as flower paste and creams based on fats and oils have the characteristics of being smooth and melting in the mouth, but when they are wrapped with an extruder or the like and cut, they stick out from the dough. Not suitable for bean paste. Attempts have been made to extremely increase the amount of starch and thickening polysaccharides in order to impart hardness suitable for bean paste, but the starch-derived paste feeling becomes stronger and the thickener is the cause. However, there are problems such as a texture that is originally obtained, and that it becomes gel-like and air easily enters when it is pumped. For example, Patent Document 1 discloses a method using fats and oils, proteins, starches, and thickening polysaccharides, but it can be easily imagined that the mixture contains a large amount of starch and therefore has poor melting in the mouth. Further, Patent Document 2 discloses a method of obtaining a cream by body formation utilizing the crystallinity of fats and oils without using starch or thickening polysaccharides. Although it melts well in the mouth, it is sufficient when used for bean paste. There is no hardness. From these problems, it is desired to develop a new filling that can be wrapped in a bubble-containing fabric.
The present invention provides an oil-in-water emulsified composition in which the filling does not protrude when coated and cut with an air-containing fabric typified by marshmallow, the transportability by a pump is good, and the texture is good. With the goal.

Japanese Unexamined Patent Publication No. 62-275646 International Publication No. WO1994 / 00404

The present invention is an oil-in-water emulsification composition for encapsulating a bubble-containing dough typified by marshmallow as bean paste. An object of the present invention is to provide an oil-in-water emulsified composition having good transportability, flavor and melting in the mouth.

As a result of diligent research to solve the above problems, the present inventors have found that the above problems can be solved by blending a specific amount of fats and oils, sugars, proteins, and thickening polysaccharides, and complete the present invention. It came to.
That is, the present invention is the following [1] and [2].

[1] An oil-in-water emulsified composition for encapsulating a bubble-containing dough as a bean paste, which contains edible fats and oils, sugars, proteins and thickening polysaccharides, and contains 35 to 55% by mass of edible fats and oils. An oil-in-water emulsified composition containing 10 to 50% by mass of saccharides, 1 to 10% by mass of proteins, and 0.01 to 0.1% by mass of thickening polysaccharides.
[2] A marshmallow containing bean paste, which holds the oil-in-water emulsified composition according to the above [1] as bean paste inside.

According to the oil-in-water emulsified composition of the present invention, it is possible to provide an oil-in-water emulsified composition having good workability and a good texture when coated with an air-containing dough.
Specifically, since the oil-in-water emulsified composition of the present invention has a hardness suitable for pumping and cutting, when it is wrapped as bean paste inside the aerated dough, it may cause clogging in pumping or clogging in pumping. It has the effect of suppressing the protrusion of bean paste when the air-containing dough is cut. Further, it is possible to provide an aerated dough containing bean paste having a good texture and melting in the mouth when it is contained in the mouth.

[Oil-in-water emulsified composition]
The oil-in-water emulsified composition of the present invention contains edible fats and oils, sugars, proteins and thickening polysaccharides, and is encapsulated as bean paste inside a bubble-containing dough such as marshmallows and kimoves. Each component will be described in detail below.

(Edible oils and fats)
The edible oil and fat used in the oil-in-water emulsified composition of the present invention is an essential component for body formation of the oil-in-water emulsified composition, and specifically, palm oil, rapeseed oil, soybean oil, cottonseed oil, and corn. Natural vegetable oils such as oils, coconut oils, palm kernel oils; natural animal oils such as beef oils, pork oils, fish oils, milk fats, etc.; or hydrogenated oils, extremely hydrogenated oils, fractionated oils, ester exchanges, etc. Oil is mentioned. From the viewpoint of excellent flavor and the like, vegetable oils and fats are preferable.

The content of edible oils and fats in the oil-in-water emulsified composition of the present invention is 35 to 55% by mass, preferably 40 to 50% by mass. If the content is less than 35% by mass, it is too soft and protrudes from the marshmallow at the time of wrapping, and if it is more than 55% by mass, it is too hard and difficult to transport by a pump.

(Sugar)
Examples of the saccharides used in the oil-in-water emulsified composition of the present invention include monosaccharides, disaccharides, oligosaccharides (3 to 10 sugars) and sugar alcohols, which are appropriately selected according to the purpose and one or more. Can be used in combination. From the viewpoint of exhibiting an appropriate sweetness, monosaccharides, disaccharides, and sugar alcohols thereof are preferable.

The content of saccharides in the oil-in-water emulsified composition of the present invention is 10 to 50% by mass, preferably 20 to 40% by mass in terms of solid matter. When the content of saccharides is less than 10% by mass, the storage stability is lowered, and when it exceeds 50% by mass, the sweetness becomes strong and the taste is inferior.

(protein)
The protein used in the oil-in-water emulsified composition of the present invention is not particularly limited, but is full-fat milk powder, defatted milk powder, sodium caseinate, rennet casein, acid obtained from milk such as milk, goat milk, and sheep milk. Milk proteins such as casein, processed butter milk, whey protein, etc .; egg proteins such as liquid or dried egg yolks, egg whites, whole eggs and proteins separated from them; soy milk, defatted soybean flour, soy protein hydrolyzate , Etc. include soy protein. From the viewpoint of excellent emulsifying ability, milk protein and soybean protein are preferable, and from the viewpoint of further excellent flavor, milk protein is more preferable.

The protein content in the oil-in-water emulsified composition of the present invention is 1 to 10% by mass, preferably 3 to 8% by mass. If the content is less than 1% by mass, it leads to emulsification destruction. If the content exceeds 10% by mass, the viscosity of the aqueous phase portion increases, causing poor emulsification during the manufacturing process.

(Thickening polysaccharide)
The thickening polysaccharides used in the oil-in-water emulsifying composition of the present invention include polysaccharides derived from seaweeds such as agar and carrageenan; polysaccharides derived from microorganisms such as gellan gum, xanthan gum and curdlan; locust bean gum and guar gum. , Tamarind gum, psyllium seed gum, pectin, glucomannan and other plant-derived polysaccharides and the like. Preferred are gellan gum, guar gum and carrageenan.

The content of the thickening polysaccharide in the oil-in-water emulsified composition of the present invention is 0.01 to 0.1% by mass, preferably 0.03 to 0.08% by mass. If the content is less than 0.01% by mass, emulsification becomes unstable and oil-water separation is likely to occur due to aging, and if it is more than 0.1% by mass, the viscosity of the product increases and the transportability by the pump decreases.

The gel strength of the oil-in-water emulsified composition of the present invention at 10 ° C. is preferably 200 to 500 g / cm ² , more preferably 250 to 450 g / cm ² , and even more preferably 300 to 400 g / cm ² . is there. By setting the gel strength in this range, the effect of improving pump transportability and cutability is obtained. The gel strength is measured using a rheometer (manufactured by Sun Scientific Co., Ltd .: CR-200D). As the measurement conditions, about 100 mL of the sample is sampled in a sample cup, adjusted to 10 ° C., and then measured using a disk-shaped plunger having a diameter of 20 mm at a measurement speed of 73 mm / min and a descent distance of 10 mm.

The method for producing an oil-in-water emulsion composition of the present invention can be carried out in the same manner as for producing a general oil-in-water emulsion. That is, it is a manufacturing process such as adjustment of an aqueous phase portion, adjustment of an oil layer portion, emulsification, sterilization or sterilization, homogenization, and cooling. The machine for homogenization is preferably a homogenizer, a homomixer, a colloid mill, a cutter mixer, or the like having a high shearing force.

[Aerated dough with red bean paste]
The bubble-containing dough containing bean paste of the present invention contains the above-mentioned oil-in-water emulsion of the present invention as bean paste. The bubble-containing dough is a dough that retains air bubbles, and examples thereof include confectioneries such as marshmallows and kimovs. Marshmallows are preferred. According to the bean paste-containing air-containing dough of the present invention, it is possible to provide a bean paste-containing marshmallow, a bean paste-containing kimove, etc., which are excellent in flavor and melting in the mouth.

The method for producing a bubble-containing dough containing bean paste of the present invention can be produced according to a general method for producing marshmallow containing bean paste. According to the method for producing a bubble-containing dough containing bean paste of the present invention, stable production can be realized because of excellent pump transportability. In addition, since it has excellent cutability, it is possible to reduce troubles such as squeezing out of the bean paste during wrapping, and it is effective in improving the yield.

Examples of the present invention will be shown below, and the present invention will be described in more detail. The blending amount in the examples is based on mass.

[Preparation of oil-in-water emulsified composition]
An oil-in-water emulsified composition was prepared according to the blending amounts shown in Tables 1 and 2. In the preparation method, raw materials other than fats and oils (sugars, proteins, thickening polysaccharides and starch) were added to water, mixed with a propeller stirrer so that the raw materials became uniform, and the temperature was raised to 70 ° C. Next, fats and oils whose temperature was adjusted to 70 ° C. were added, stirring was continued, and the temperature was further raised to 80 ° C. Then, the temperature was lowered to 10 ° C. to obtain oil-in-water emulsified compositions of Examples and Comparative Examples.

(Measurement of gel strength)
The gel strength of the oil-in-water emulsified compositions of Examples and Comparative Examples was measured at 10 ° C. The gel strength was measured using a rheometer (manufactured by Sun Scientific Co., Ltd .: CR-200D). As for the measurement conditions, about 100 mL of the sample was sampled in a sample cup, adjusted to 10 ° C., and then measured using a disk-shaped plunger having a diameter of 20 mm at a measurement speed of 73 mm / min and a descent distance of 10 mm.

[Preparation of marshmallow with red bean paste]
Next, the oil-in-water emulsified compositions of Examples and Comparative Examples were encapsulated as bean paste for marshmallows to prepare marshmallows containing bean paste. Marshmallows were prepared with the following formulations.

In the process of wrapping the marshmallows, the oil-in-water emulsified composition was transported using EDHARD P-4010 as a pump and a wrapping machine, and the oil-in-water emulsified composition was packed into the marshmallows. Regarding the bean paste process, the transportability and cutability by the pump were evaluated, and the flavor and melting in the mouth were evaluated for the obtained marshmallow containing bean paste. Each evaluation method was performed according to the following criteria. The evaluation results are listed at the bottom of each table.

(Evaluation criteria for transportability by pump)
The transportability by the pump was evaluated according to the following evaluation criteria.
◎: Can be transported without problems.
◯: Although there is resistance to extension, it can be transported without any trouble.
Δ: Can be barely transported.
×: Cannot be transported.

(Evaluation criteria for cutability)
The cutability was evaluated according to the following evaluation criteria.
⊚: Can be disconnected without any problem.
◯: Slightly soft, but can be cut without any trouble.
Δ: The contents slightly protrude, but can be cut.
×: The contents cannot be cut well because the contents protrude.

(Evaluation method for flavor and melting in the mouth)
Fifteen panelists performed sensory evaluations on two items, bean paste flavor and melting in the mouth.
⊚: 13 or more out of 15 were judged to have good flavor and melting in the mouth.
◯: 8 to 12 out of 15 were judged to have good flavor and melting in the mouth.
Δ: 3 to 7 out of 15 were judged to have good flavor and melting in the mouth.
×: 2 out of 15 people judged that both flavor and melting in the mouth were good.

The details of the raw materials abbreviated in the table are as follows.
Rapeseed liquid oil (manufactured by NOF CORPORATION)
Soybean oil (manufactured by NOF CORPORATION)
Gellan gum (manufactured by Saneigen FFI Co., Ltd .: Kerkogel)
Carrageenan (Seamsa: Seam Lacta 2171)
Guar gum (manufactured by DSP Gokyo Food & Chemical Co., Ltd .: Guarpack PF20)
Milk protein (manufactured by Arla Foods Ingredients: Lakprodan 80)
Soy protein (manufactured by Fuji Oil Co., Ltd .: New Fujipro E)

As is clear from Table 1, the oil-in-water emulsified composition used by encapsulating the bubble-containing dough of the present invention has good pump transportability, cutability, flavor and melting in the mouth.
On the other hand, in Comparative Example 1, since the blending amount of the edible oil and fat was 70% by mass, which exceeded the upper limit of the present invention, the oil-in-water emulsified composition was too hard and the pump transportability was remarkably low. In Comparative Example 2, since the amount of the saccharide compounded was 70% by mass, which exceeded the upper limit of the present invention, the sweetness was too strong. In Comparative Example 3, since no protein was blended, the oil-in-water emulsified composition was too soft and the pump cutability was remarkably low. In Comparative Example 4, since the amount of the protein compounded was 20% by mass, which exceeded the upper limit of the present invention, the thickening of the aqueous phase portion was remarkable and oil-in-water emulsification could not be performed. In Comparative Example 5, since the blending amount of the thickening polysaccharide was 0.5% by mass, which exceeded the upper limit of the present invention, it became a hard gel and the transportability by the pump was remarkably low. In Comparative Examples 5 and 6, starch was used instead of protein. The mixture of starch gave a paste-like texture, and the melting in the mouth was significantly deteriorated.

Claims (2)

A oil-in-water emulsion compositions for fillings that are internal to the food material of the aerated foam material,
Contains edible oils and fats, sugars, proteins and thickening polysaccharides, edible oils and fats 35 to 55% by mass, saccharides 10 to 50% by mass, proteins 2 to 10% by mass, thickening polysaccharides 0.01 to 0 .1% by mass, oil-in-water emulsified composition. A marshmallow containing bean paste that holds the oil-in-water emulsified composition according to claim 1 inside as bean paste.