JP7415374B2 - Foaming powder oil - Google Patents

Description

The present invention relates to foamable powdered fats and oils that can be used to make foamable foods. More specifically, it is a foamable powdered fat or oil containing propylene glycol fatty acid ester, monoglycerin unsaturated fatty acid ester, and diglycerin fatty acid ester. This foamable powdered oil can be foamed in a short time when water is added and stirred, and a whipped cream with good artificial flower properties and shape retention properties after foaming can be obtained. The present invention also relates to a whipped cream containing this foamable powdered oil and fat as an ingredient.

As a substitute for fresh cream to provide whipped cream, there is an oil-in-water emulsion made by adding emulsifiers, stabilizers, etc. to vegetable oil or milk fat. These creams are superior to fresh cream in terms of workability during foaming and quality stability during storage, but because they contain water, they tend to shorten their expiration dates and have problems with storage stability. Therefore, powder-type fresh cream substitute foods have been developed that remove moisture using spray-drying or freeze-drying methods, but although these have superior preservability compared to oil-in-water emulsions, , it has poor foaming properties and takes time to foam.

Furthermore, whipped cream has good foaming properties during manufacturing, the edges of the whipped cream are uniform with no unevenness when squeezed using a nozzle, etc. (artificial flower quality), and it is easy to store after squeezing. It is required that the edges of whipped cream do not sag (shape retention). Whipped cream is stirred using a whipper or the like to demulsify the emulsion and partially coalesce the fats and oils, giving it the appropriate hardness and stickiness. Whipped cream with appropriate hardness exhibits excellent artificial flower properties and shape retention. Artificial flower properties in this application refer to hardness, stiffness, This is an extremely high level of performance achieved by maintaining the balance between stickiness and smoothness. If only hardness is imparted, the shape retention property will be improved, but when the flower is squeezed, unevenness will be formed on the edges, which will actually worsen the artificial flower properties. Therefore, in order to obtain a good whipped cream, it is necessary to have both artificial flower properties and shape retention properties.

Further, in order to obtain sufficient foaming properties in whipped cream, stirring work for a certain period of time is required. On the other hand, with the recent decline in the working population, there is a need for improved work efficiency and shorter working hours in various industries. Food manufacturing and restaurant industries, such as those that manufacture and serve whipped cream, require time-savings that allow the work to be completed in a shorter mixing time. In other words, good foaming properties are required. Furthermore, when considering the emulsifier used in whipped cream to solve the above problems regarding foaming properties, artificial flower properties of whipped cream, and shape retention, depending on the type and amount added, the emulsifier itself may have a flavor similar to that of whipped cream. may be affected. Therefore, it is necessary to strike a balance that simultaneously maintains the performance of foaming properties, artificial flower properties, and shape retention, and the flavor of whipped cream.

Powdered foods with foaming properties include powdered fats and oils containing acetic acid monoglyceride and fats and oils that exhibit a specific DSC curve (Patent Document 1), saturated fatty acid residues with 20 or more carbon atoms, and non-saturated fatty acids with 18 carbon atoms. Powdered oils and fats containing mixed acid group triglycerides containing saturated fatty acid residues (Patent Document 2) are known. However, these powdered oils and fats require a long stirring time to reach a hardness that provides sufficient artificial flower properties and shape retention, and problems remain in terms of time saving. Further, even if sufficient hardness is obtained, no consideration is given to the ability to create artificial flowers, and problems remain in terms of the ability to create artificial flowers.

JP 2017-205059 Publication Japanese Patent Application Publication No. 05-236897

An object of the present invention is to provide a foamable powdered oil and fat that has excellent foaming properties that can be foamed with short-time stirring, and that can produce whipped cream with good flavor, artificial flower properties, and shape retention. It is.

As a result of extensive research to solve the above problems, the inventors discovered that the above problems could be solved by using a foaming powder oil containing a specific type of emulsifier in a specific amount. Completed the invention. That is, the present invention includes the following [1] to [2].
[1] (A) Propylene glycol fatty acid ester 1 to 20% by mass, (B) Monoglycerin unsaturated fatty acid ester 0.1 to 3% by mass, (C) Diglycerin fatty acid ester 0.01 to 2% by mass, and edible A foaming powdered oil and fat for whipped cream containing oil and fat.
[2] Whipped cream containing the foamable powdered oil and fat for whipped cream according to [1].

According to the present invention, it is possible to provide a foamable powdered fat or oil that has excellent foaming properties that can be foamed by short-time stirring, and that can yield whipped cream with good flavor, artificial flower properties, and shape retention properties. I can do it.

The present invention will be explained in more detail below.
The foamable powdered oil and fat of the present invention is characterized by containing a specific amount of propylene glycol fatty acid ester, monoglycerin unsaturated fatty acid ester, and diglycerin fatty acid ester in the edible oil.

Each component will be explained in detail below.
[emulsifier]
(A) Propylene glycol fatty acid ester The propylene glycol fatty acid ester used in the present invention is an esterification reaction product of propylene glycol and fatty acid. Industrially, it can be produced by a synthesis method by esterification of fatty acids and propylene glycol, and a method of molecular distillation after transesterification of hydrogenated oils such as hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated rapeseed oil with propylene glycol. Are known. In the present invention, propylene glycol fatty acid ester imparts foaming properties to whipped cream produced by adding water to foamable powdered oil and fat and stirring, and can foam whipped cream with short stirring.

In the propylene glycol fatty acid ester used in the present invention, the constituent fatty acids have 12 to 22 carbon atoms, preferably 16 to 22 carbon atoms. Preferably, the fatty acid is a saturated fatty acid. The propylene glycol fatty acid ester may be a monoester or a diester, but a monoester is preferable, and if it is a mixture with a diester, it is preferable that the monoester is 50% by mass or more.

The content of propylene glycol fatty acid ester in the foamable powdered fat of the present invention is 1 to 20% by mass, preferably 5 to 15% by mass, and more preferably 7.5 to 12.5% by mass. If the content of propylene glycol fatty acid ester is less than 1% by mass, foaming properties will be insufficient, and if it exceeds 20% by mass, a flavor unique to the emulsifier will develop, which is not preferable. Moreover, if it exceeds 20% by mass, when the foamable powdered oil is dissolved in water, emulsification will be poor and foaming will not be possible.

Commercially available products include Rikemar PP-100 (propylene glycol monopalmitate, manufactured by Riken Vitamin Co., Ltd.), Rikemar PS-100 (propylene glycol monostearate, manufactured by Riken Vitamin Co., Ltd.), Kaoh Homotex PS- Examples include 200V (propylene glycol monostearate, manufactured by Kao Corporation) and EMP-1800 (propylene glycol monostearate, propylene glycol monopalmitate, manufactured by Yashiro Corporation).

(B) Monoglycerin unsaturated fatty acid ester The monoglycerin unsaturated fatty acid ester used in the present invention is an esterification reaction product of glycerin and unsaturated fatty acid. When producing whipped cream from foamable powdered fats and oils by adding water, it has the effect of promoting demulsification of the emulsion by stirring, and can impart sufficient shape retention to whipped cream even during short stirring operations. .

The monoglycerol unsaturated fatty acid ester used in the present invention is not particularly limited in terms of the number of carbon atoms in the constituent fatty acids, but is preferably 16 to 22. In particular, it is preferable to use a monoglycerol unsaturated fatty acid ester having an iodine value of 40 or more and having constituent fatty acids such as oleic acid and linoleic acid.

The content of monoglycerol unsaturated fatty acid ester in the foamable powdered fat of the present invention is 0.1 to 3% by mass, preferably 0.5 to 2.5% by mass, and more preferably 1 to 2% by mass. It is. If the content of monoglycerin unsaturated fatty acid ester is less than 0.1% by mass, demulsification will be insufficient, and sufficient artificial flower properties and shape retention properties cannot be obtained with short stirring, and if the content exceeds 3% by mass. This is undesirable because it gives off a flavor peculiar to emulsifiers. Furthermore, when it exceeds 3% by mass, foaming properties tend to decrease.

Commercially available products include Emulgy OL-100H (iodine value 65-75, manufactured by Riken Vitamin Co., Ltd.), Emulgy HRO (iodine value 75-85, manufactured by Riken Vitamin Co., Ltd.), Emulgy MO (M) (iodine value 80 -90, manufactured by Riken Vitamin Co., Ltd.), and Emulgy MU (iodine value 108-120, manufactured by Riken Vitamin Co., Ltd.).

(C) Diglycerin fatty acid ester The diglycerin fatty acid ester used in the present invention is an esterification reaction product of glycerin and fatty acid with a degree of polymerization of 2. Diglycerol fatty acid ester has the effect of synergistically promoting the demulsification of the emulsified liquid by stirring when producing whipped cream when used in combination with the monoglycerol unsaturated fatty acid ester of component (B), and also has the effect of synergistically promoting the demulsification of the emulsion by stirring. It has the effect of improving the artificial flower properties of flowers, and can impart artificial flower properties and shape retention properties with a short stirring operation.

In the diglycerin fatty acid ester used in the present invention, the constituent fatty acids have 12 to 22 carbon atoms, preferably 14 to 18 carbon atoms. The fatty acid may be a saturated fatty acid, an unsaturated fatty acid, or may contain both a saturated fatty acid and an unsaturated fatty acid.

The content of diglycerin fatty acid ester in the foamable powdered fat of the present invention is 0.01 to 2% by mass, preferably 0.05 to 1.5% by mass, and more preferably 0.5 to 1% by mass. It is. If the content of diglycerol fatty acid ester is less than 0.01% by mass, demulsification during the production of whipped cream cannot be promoted, and it is not easy to obtain sufficient artificial flower properties and shape retention properties with short-time stirring. If it exceeds 2% by mass, demulsification of the emulsified liquid is excessively promoted, which not only deteriorates the artificial flower properties but also gives a flavor peculiar to the emulsifier, which is not preferable.

Commercially available products include Poem DM-100 (diglycerin monomyristic ester, manufactured by Riken Vitamin Co., Ltd.), Poem DP-95RF (diglycerin monopalmitic acid ester/sorbitan fatty acid ester, manufactured by Riken Vitamin Co., Ltd.), Poem DS-100A (diglycerin monostearate, manufactured by Riken Vitamin Co., Ltd.), Sunsoft Q-18D (diglycerin monostearate, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft Q-18B (diglycerin monostearate, manufactured by Taiyo Kagaku Co., Ltd.) Distearate, Taiyo Kagaku Co., Ltd.), Poem DS-80RF (diglycerin monostearate/sorbitan fatty acid ester, Riken Vitamin Co., Ltd.), Poem DO-100V (diglycerin monooleate, Riken Vitamin) (manufactured by Taiyo Kagaku Co., Ltd.) and Sunsoft Q-17B (diglycerin mono-dioleic acid ester, manufactured by Taiyo Kagaku Co., Ltd.).

In addition, in the foamable powder oil and fat of the present invention, the content ratio of (A) propylene glycol fatty acid ester, (B) monoglycerin unsaturated fatty acid ester, and (C) diglycerin fatty acid ester is as follows: (A) propylene glycol fatty acid ester Per 1 part by mass of ester, (B) 0.01 to 2 parts by mass of monoglycerin unsaturated fatty acid ester and (C) 0.001 to 1 part by mass of diglycerin fatty acid ester are preferred. Furthermore, 0.005 to 10 parts by mass of (C) diglycerin fatty acid ester is preferably used per 1 part by mass of monoglycerin unsaturated fatty acid ester (B).

[Edible fats and oils]
Edible fats and oils used in the present invention are not particularly limited, but include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, evening primrose oil, palm oil, and shea oil. , vegetable oils and fats such as monkey fat, illipe fat, Borneo tallow fat, cacao butter, coconut fat, and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as hardening depending on the raw material. , fractionation, transesterification, and other treatments can be used. Moreover, these fats and oils can be used alone or in combination of two or more. In the present invention, from the viewpoint of imparting sufficient shape retention to the whipped cream, it is preferable to use an oil or fat that is solid at a low temperature (10° C.).

The content of edible oil in the foamable powder oil is not particularly limited, but the lower limit is preferably 30% by mass or more, more preferably 50% by mass or more, and the upper limit is preferably 80% by mass. % or less, more preferably 70% by mass or less. By setting it as this range, the effect of the present invention of having excellent foaming properties can be further exhibited.

Furthermore, in the foamable powdered fat of the present invention, the sum of (A) propylene glycol fatty acid ester, (B) monoglycerin unsaturated fatty acid ester, and (C) diglycerin fatty acid ester relative to the edible fat [(A) + (B) +(C)] is not particularly limited, but is preferably 5 to 50 parts by mass, more preferably 10 to 30 parts by mass, per 100 parts by mass of edible oil or fat. By setting it as this range, the effect of the present invention of having excellent foaming properties can be further exhibited.

[Powdered base material]
The powdered base material in the foamable powdered oil and fat of the present invention functions as a coating agent for the oil and fat. The powdered base material is not particularly limited as long as it is a powdered base material used for conventionally known powdered oils and fats, but includes milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, gelatin, Polysaccharide thickeners, monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as lactose, sucrose, and maltose, and saccharides such as oligosaccharides, trehalose, dextrin, pullulan, and cellulose can be used. These may be used alone or in combination of two or more.

[Other ingredients]
In addition to the components described above, the foamable powdered fat of the present invention may also contain known components used in conventional powdered fats and oils. Examples of such components include emulsifiers to increase the stability of emulsions during the production of foamable powdered oils and fats and when redissolved; for example, glycerin fatty acid esters other than those mentioned above, lecithin, organic acid glycerin fatty acids Examples include ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate ester, sucrose fatty acid ester, sorbitan fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, and the like. Alternatively, antioxidants, fragrances, colorants, etc. may be mentioned.

[Method for producing foamable powdered oil]
The foamable powdered fat of the present invention can be produced by a conventionally known method. For example, after blending water, fat, oil, powdered base material, emulsifier, and other ingredients as necessary and emulsifying it into an oil-in-water type (emulsification process), the emulsion is homogenized using a homogenizer (micronization process). It can be produced by powdering the oil-in-water emulsion obtained by spray drying, vacuum drying, vacuum freeze drying, or the like. The foamable powdered fat and oil of the present invention after drying has a shape in which the fat and oil are covered with a powdered base material. Note that after drying, it is not necessary to completely remove moisture; for example, 10% by mass or less of moisture may remain.

Whipped cream can be made by adding water to the foamable powdered fat of the present invention and stirring. The amount of water to be added is not particularly limited, but is preferably 80 to 300 parts by mass, more preferably 100 to 200 parts by mass, based on 100 parts by mass of foamable powdered fat or oil of the present invention.
The temperature of water during stirring is preferably 1 to 15°C. Further, the foamable powdered fat and oil of the present invention can be sufficiently foamed in usually 1 to 3 minutes, depending on the stirring speed.

Next, the present invention will be specifically explained with reference to Examples.
[Manufacture of foamable powdered oil]
(Example 1)
Foaming powder oils and fats were produced according to the following method so as to have the composition (mass %) shown in Table 1. That is, as an oil phase, 550 g of edible oil (palm oil), 100 g of propylene glycol fatty acid ester, 15 g of monoglycerin unsaturated fatty acid ester, 5 g of monoglycerin saturated fatty acid ester, and 8 g of diglycerin fatty acid ester were mixed and heated to 70° C. while stirring. The mixture was heated to melt. As an aqueous phase, 1011 g of water, 60 g of sodium caseinate, and 251 g of lactose were mixed and dissolved by heating to 70° C. while stirring. After adding the oil phase to the aqueous phase while stirring, the mixture was homogenized using a pressure homogenizer at a pressure of 150 kg/cm ² to obtain an oil-in-water emulsion. The resulting emulsion was spray-dried using a rotating disc spray dryer at an inlet temperature of 180°C to obtain a foamable powdered oil. After drying, the residual moisture content was measured by a loss on drying method (105° C., 3 hours).

*1: Rikemar PS-100 (manufactured by Riken Vitamin Co., Ltd.)
*2: Emulgy OL-100H (iodine value 65-75, manufactured by Riken Vitamin Co., Ltd.)
*3: Emulgy HRO (iodine value 75-85, manufactured by Riken Vitamin Co., Ltd.)
*4: Poem DOV-100C (manufactured by Riken Vitamin Co., Ltd.)
*5: Poem DM-100 (manufactured by Riken Vitamin Co., Ltd.)
*6: Emulgy MS (iodine value 2 or less, manufactured by Riken Vitamin Co., Ltd.)

(Examples 2 to 7, Comparative Examples 1 to 6)
In Examples 2 to 7 and Comparative Examples 1 to 6, only water was mixed in the same amount as in the production of Example 1, and other components were mixed according to Example 1 so that the compositions were as shown in Tables 1 and 2. A foamable powdered oil and fat was produced.

*1: Rikemar PS-100 (manufactured by Riken Vitamin Co., Ltd.)
*3: Emulgy HRO (iodine value 75-85, manufactured by Riken Vitamin Co., Ltd.)
*4: Poem DOV-100C (manufactured by Riken Vitamin Co., Ltd.)
*5: Emulgy MS (iodine value 2 or less, manufactured by Riken Vitamin Co., Ltd.)

[Manufacture of whipped cream]
200 g of the foamable powdered oil produced by the above method and 400 g of cold water (5°C) were placed in a tabletop mixer (model: N-50, manufactured by Hobart Japan Co., Ltd.) and stirred at 2nd speed for 90 seconds. And got whipped cream. The obtained whipped cream was used for evaluation. The evaluation items were "foaming property", "artificial flower property", "shape retention", and "flavor", and the evaluation results are shown in Tables 1 and 2.

[Evaluation of foaming property]
Foaming properties were evaluated by measuring the specific gravity of the whipped cream obtained. In other words, the smaller the specific gravity, the more air is contained in the whipped cream, which means that the whipped cream has better foaming properties.
◎: Less than 0.4 g/ml ○: 0.4 g/ml or more and less than 0.5 g/ml △: 0.5 g/ml or more and less than 0.6 g/ml ×: 0.6 g/ml or more

[Evaluation of artificial flowers]
Artificial flower quality was evaluated by squeezing the obtained whipped cream using a piping bag fitted with a star-shaped nozzle and checking the presence or absence of uneven edges. Visual evaluation was performed using the following evaluation criteria: 3 points were given for good artificial flower quality if the edges of the squeezed cream were uniform with no unevenness at all, 2 points were given if there were slight unevenness but almost uniform, and 2 points were given if the edge of the squeezed cream was uniform with no unevenness; If the flower was uniform, it was judged as having poor artificial flower quality and was given 1 point.
The evaluation was repeated 8 times, and the average score was 2.5 points or more: ◎, 2.0 points or more but less than 2.5 points: ○, 1.5 points or more and less than 2.0 points: △, and less than 1.5 points: × It was evaluated as follows.

[Evaluation of shape retention]
Shape retention was evaluated by the shape of the edge when the obtained whipped cream was squeezed out using a piping bag fitted with a star-shaped nozzle and allowed to stand for 1 hour in a constant temperature bath at 20°C. Visually evaluate according to the following evaluation criteria: If the squeezed cream does not sag and the edges are clear, 3 points are given as good shape retention, and if there is some sag and the edges are slightly unclear, 2 points are given, and 2 points are given to perfect. If the edges were sagging and the edges were unclear, it was given 1 point as having poor shape retention.
The evaluation was repeated 8 times, and the average score was 2.5 points or more: ◎, 2.0 points or more but less than 2.5 points: ○, 1.5 points or more and less than 2.0 points: △, and less than 1.5 points: × It was evaluated as follows.

[Flavor evaluation]
Eight panelists ate the whipped cream and sensory-evaluated its flavor. In the sensory evaluation, 3 points were given to items that did not taste strange, 2 points were given to items that felt acridness or bitterness in the back of the throat, and 1 point were given to items that felt acridness or bitterness as soon as they were put into the mouth.
The average value of the eight panelists is ◎ if it is 2.5 points or more, ○ if it is 2.0 points or more and less than 2.5 points, △ if it is 1.5 points or more and less than 2.0 points, and × if it is less than 1.5 points. evaluated.

From the results in Table 1, it is clear that the foamable powdered oil containing specific amounts of (A) propylene glycol fatty acid ester, (B) monoglycerin unsaturated fatty acid ester, and (C) diglycerin fatty acid ester specified by the present invention is It can be seen that the foaming powder oil has excellent foaming properties that can be foamed by stirring for a short time after addition, and can produce whipped cream with good flavor, artificial flower properties, and shape retention. In Table 2, (A) when the content of propylene glycol fatty acid ester is insufficient (Comparative Example 1), (B) when the content of monoglycerin unsaturated fatty acid ester is insufficient or too high (Comparative Examples 3 and 4) , (C) When the content of diglycerin fatty acid ester is insufficient or too large (Comparative Examples 5 and 6), it is difficult to obtain whipped cream with good foaming properties, flavor, artificial flower properties, and shape retention properties. I know it's difficult. Moreover, when the content of (A) propylene glycol fatty acid ester is too large (Comparative Example 2), when the foamable powdered oil is dissolved in water, emulsification becomes poor and foaming cannot be achieved.

Claims (2)

(A) Propylene glycol fatty acid ester 5-20% by mass, (B) Monoglycerin unsaturated fatty acid ester 1.5-2.5% by mass, (C) Diglycerin monooleate ester 0.3-0.8% by mass , and a foaming powder oil for whipped cream containing 50 to 65% by mass of palm oil . Whipped cream containing the foamable powdered oil and fat for whipped cream according to claim 1.