JPH02145165A - Emulsified composition of low water content - Google Patents

Abstract

PURPOSE:To form emulsified composition of low water content giving filling and topping material having excellent heat resistance, appearance, texture and shelf stability by restricting amount of oil and water and mixing specific additive in an emulsified composition mainly comprising water, oils and fats, milk solid and glycide. CONSTITUTION:The aimed emulsified composition mainly composed of water, oils and fats, milk solid and glycide contains 10-70wt.% oil, <=30wt.% water and 0.1-1wt.% gelan gum and at least one protein gelling by heating as protein, and is emulsified so that water system forms continuous phase.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention provides filling materials and toppings for bakery products, etc.
A low-moisture emulsified composition that can be used as a baking material, more specifically, it can be used for bakery products that involve heating or baking processes in the manufacturing process, such as bread, biscuits, kutsky, choux, manju, etc., before heating or baking. The present invention relates to a low-moisture emulsion composition that remains unbaked without changing its state even if it is filled or topped with a filling or topping and then heated or baked, and has a good shelf life due to its low water content.

(Prior Art) Conventionally, when filling or topping chocolate, cream, etc. to bakery products such as bread, biscuits, and kutskies, it is necessary to apply the filling or topping after the outer shell of the bakery product itself is completely completed. there were.

For this reason, an extra manufacturing step of filling after firing is required, which is a complicated manufacturing process, increases costs, and requires special precautions such as preventing secondary bacterial contamination.

Therefore, as a filling and topping material for bakeries,
Fillings and toppings have been developed that can be filled before heating or baking.

The main method is to use polysaccharides such as starch, which is typical of bean paste and flower paste, as the main ingredient, and use the shape-retaining and water-retaining ability of starches to impart heat resistance and increase the ability to leave unbaked items. There is. Furthermore, recently, in order to further increase its heat resistance,
In order to achieve both heat resistance and flavor/texture, the use of various proteins and gum substances are being considered. For example, JP-A-63
JP-A-167735 proposes a method of adding concentrated purified whey protein to flour paste, and JP-A-63-169930 proposes a method of adding gellan gum, a new gum, to confectionery cream.

(Problem to be solved by the invention) However, when starch is increased, when wheat protein, soybean protein is used, or when various natural gum substances are used,
Fatal flaws were found, such as a rice cake-like texture unique to starches and a limp texture caused by heat-coagulable proteins, resulting in a significant loss of flavor. Also,
Characteristics of other flavor components such as milk, eggs, chocolate, nuts, and fruits were clearly visible and the product had a pasty texture. Furthermore, there is a flower paste that uses 1-isolated soy protein, but its purpose is to impart heat resistance, and no matter how purified the isolated soy protein is, if it is used at around 1%, it will leave behind a unique soy odor and cause other symptoms. The taste components and flavors are erased.

In this regard, JP-A No. 63-167735 is a method of adding concentrated and purified whey protein to flour paste, and compared to previous methods, does it impart heat resistance without compromising flavor? Because of the starches used in the ingredient flower paste, it has a pasty texture and cannot be used as a heat-resistant filling or topping material with good flavor. Also, because of its high moisture content, it cannot be said to have the same good shelf life as other fillings and toppings.

JP-A No. 63-169930 discloses a method of adding gellan gum to confectionery cream, which is a new type of gum, but this also has starch or wheat flour as its constituent ingredients, resulting in a sticky texture. It cannot be used as a heat-resistant filling or rubbing material with good flavor, nor can it be expected to have any effect on shelf life. There is a demand for heat-resistant fillings and toppings that satisfy physical properties such as texture, heat resistance, and have good melt-in-the-mouth texture, good texture, and flavor.7 At the same time, when considering souvenirs and nationwide distribution, , storage stability is required in accordance with the above requirements.

The purpose of the present invention is to solve these problems and provide fillings and toppings that have excellent corrosion resistance, good appearance and condition, melt in the mouth, good texture, taste, and have good shelf life. The object of the present invention is to provide a low-moisture emulsion composition that can be used as a material.

(Means for Solving the Problems) In order to solve these problems, the present inventor has developed an emulsified composition containing water, fat, milk solids, and carbohydrates as main components, with an oil content of 10 to 70% by weight and a water content of 10 to 70% by weight. is less than 30% by weight and 1% by weight, gellan gum is 01% to 1% by weight, contains at least one kind of protein that gels when heated, and uses a low-moisture emulsion composition whose continuous phase is emulsified in an aqueous system. did.

As the fats and oils used in the present invention, a wide range of edible oils can be used, including day oil, seed oil, soybean oil, palm oil, and cottonseed oil.

Middle fingers, takuyu, fish oil, and processed fats and oils of these can be used. These fats and oils are blended in an amount of 10 to 70% by weight, preferably 30 to 50% by weight, based on the entire emulsified composition.

As milk solids, those containing milk proteins such as skim milk powder, whey, cheese condensed milk, or those treated with acids or enzymes can be used.

Carbohydrates include monosaccharides and trisaccharides such as sucrose, glucose, and lactose, oligosaccharides such as starch or its decomposition product dextrin, and polysaccharides such as xanthan gum,
All thickening stabilizers and gelling agents whose constituents are sugars or sugar compounds, such as locust bean gum and pectin, can be used. Also, 1g of microcrystalline cellulose, etc., which have β-type sugar chains! Also includes types. However, among these carbohydrates, those that have a thickening effect, such as starch, usually make it difficult to melt in the mouth or give a pasty texture, so the amount added is limited and it is made into an aqueous solution. Toki no 25
The viscosity at °C is preferably 5000 cps or less.

Proteins that gel by heating include egg protein, milk protein, soybean protein, serum protein, and their decomposition products, and are not limited in any way by their origin, type, or processing method, and by their gelation temperature and gel strength. is not limited to.

The amount used is preferably 0.5% by weight or more.

In addition to the above-mentioned components, other components such as emulsifiers, fragrances, flavors, spices, and salts may be added to the low-moisture emulsion composition of the present invention, if necessary. Even without an emulsifier, emulsification and emulsion stability are good due to the emulsifying action of proteins and the gelling power of gellan gum, but in order to obtain a stable emulsified state with good reproducibility, the amount of emulsifier is 0.1 to 0.1% of the total emulsifier. It is preferable to add 2% by weight.

As the emulsifier, glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbicun fatty acid ester, lecithin, etc. can be used.

The low-moisture emulsion composition of the present invention is an emulsion in which the above-mentioned components are emulsified and dispersed in 30% by weight or less of water together with 0.1 to 1% by weight of gellan gum, and the continuous phase is aqueous.

The low-moisture emulsion composition thus obtained is used as a filling or topping for bakery products such as bread and confectionery, and other foods to be heated or baked prior to heating or baking, and then heated or baked.

(Function) The low water emulsion composition of the present invention has a water content of 30% by weight.
By controlling the amount below, it is possible to suppress the amount of water evaporation during heating and baking to a low level. Furthermore, by adding gellan gum and a protein that gels when heated, the gellan gum and the protein that gels when heated react with water during heating and baking, and the aqueous system becomes a highly heat-resistant gel.

Due to this reaction, an emulsified composition containing almost no free water during heating and baking becomes an emulsified composition with almost no evaporation of water. Normally, in order to form such a gel with almost no free water, 19! It is necessary to add large amounts of water-soluble ingredients such as sugar, resulting in a product with a high degree of sweetness, which may cause problems in terms of flavor, and the additives used to form a gel may affect the texture and melt-in-the-mouth texture. The problem arises that it gets worse.

In the present invention, this problem is avoided by using an emulsified composition.

In other words, by adding 10 to 70% by weight of oil, the amount of water in the entire system can be kept low. It has become possible to increase the amount of water and make the most of its effects.

However, when a relatively large amount of oil is emulsified with a low water content as in this system and the continuous phase is aqueous, or when gummy substances or proteins that gel with heat are added, the viscosity becomes extremely high. The emulsification method may be difficult, or even if emulsification is possible, the emulsification state may be very poor (the viscosity may increase over time, the emulsification may break down, and oil odor may occur). do.

In the present invention, this problem was solved by adding gellan gum and a protein that gels when heated. That is, by using gellan gum in combination with a protein that gels when heated, the viscosity is low during emulsification, and it is possible to increase the viscosity by homogenization treatment and improve the emulsion stability of the emulsion.

This is because the melting temperature and gelling temperature of gellan gum are higher than other gums, and the viscosity until gelation starts is lower than other gums, and the gelling temperature of proteins is high due to the presence of gellan gum. Furthermore, since the physical properties of the emulsified composition are obtained by gelation of gellan gum and protein, the amount of both added can be lower than when each is used alone (as it can be maintained at temperatures up to 80°C). The viscosity does not increase significantly in the temperature range, so the viscosity of the emulsion in the homogenization treatment and the pre-emulsification process that is the preceding process is low, so it can be produced without reducing emulsification efficiency.

In addition, in order to maintain a good emulsified state, with ordinary emulsified compositions, it is necessary to perform rapid cooling after homogenization treatment to prevent demulsification from breaking down due to thermal commutation, but in the case of the emulsified composition of the present invention, gellan gum 65° C due to high gelling temperature
Gelation begins from the front and back, and the entire system gels before demulsification occurs, and the desired emulsified composition can be obtained without destroying the emulsified state obtained by homogenization.

Therefore, it is possible to obtain a low-moisture emulsion composition that does not break the emulsion (and does not cause oil-off) even when heated or baked, let alone at room temperature.Also, when heated or baked, the hardness of the gel caused by gellan gum becomes weaker. The hardness of the gel is strengthened by thermal coagulation of the protein, so there is no change in the hardness of the emulsified composition and it does not flow out.
It is possible to maintain the same state as before firing.

In terms of flavor, normally the emulsification state is good, but the seed mouth melts poorly, so the taste components cannot be felt immediately (as a result, the flavor tends to be bad.However, in the present invention, the water Since the amount of dispersed components is large relative to the content, the emulsified state is good as described above, but the emulsified state is not so good that it does not melt in the mouth.

In addition, conventional heat-resistant fillings and toppings all contain starch or wheat flour, although the amount added varies, and as a result, the starches give a sticky feel and flavor. 1) There is a tendency for the texture to deteriorate. However, in the emulsified composition of the present invention, the volume of the dispersed phase such as oil and fat is high even without the addition of starches such as @flour or wheat flour, so the shape retention can be ensured, so the addition of starch is not necessary. Since the texture is eliminated, the bulkiness caused by starch is not felt, and the flavor and texture are good.

In addition, since it contains a large amount of fat and oil, it is possible to make it even sharper in the mouth by adjusting the melting point of the fat and oil.

In addition, conventional fillings and toppings have a high water content, are susceptible to bacterial contamination due to the use of starch, and have poor shelf life. Natural preservatives such as these are added to enhance its shelf life.

However, in the low-moisture emulsion composition of the present invention, the water content is kept low, so the amount of taste components such as added carbohydrates relative to water increases, and the solid content of water is lower than that of conventional fillings. ·topping! It will be higher than 1. In addition, gellan gum and proteins that gel when heated react with free water, resulting in low water activity. From these results, it is possible to achieve good preservability even without using synthetic preservatives or natural preservatives.

Therefore, when the water content is 30% by weight or more, it becomes an emulsified composition similar to ordinary high-oil flower pastes.
It has poor heat resistance and does not melt in the mouth.

Furthermore, if the amount of gellan gum added is less than 0.1% by weight, the heat resistance will deteriorate, and if it is more than 1% by weight, the viscosity during emulsification will become too high, resulting in poor emulsification, and the gellan gum may become hard over time. Oil may run off during firing.

Furthermore, unless a protein that gels when heated is added, the shape retention and water retention properties of this emulsified composition are solely due to the gellan gum, which will run out during heating and baking, and the water will boil and remain unbaked.

Furthermore, if the oil content is less than 10% by weight, it is necessary to add at least 60% by weight of additives other than water and oil, which poses a big problem in terms of flavor, and the solid content cannot be completely reduced. It is difficult to dissolve, and the texture is grainy and powdery. Conversely, if the oil content exceeds 70% by weight, the volume of the dispersed phase becomes too large relative to water, making it difficult to prepare an emulsion composition in which the continuous phase is aqueous. As a result, the emulsified state becomes extremely unstable, causing severe oil-off during heating and baking, and oil-off even when the emulsified composition is at room temperature.

(Effect of the invention) According to the present invention, the oil content is 10 to 70% by weight and the water content is 30% by weight.
% by weight or less, adding 0.1-1% by weight of gellan gum,
As the protein, at least one type of protein that gels when heated is added and emulsified so that the continuous phase is aqueous, so it has excellent heat resistance, good appearance, structure, texture, etc., and has a good melt-in-the-mouth texture and texture. An emulsified composition that can be used as a filling/topping material with good taste and flavor can be obtained. Matataa
Since the heat resistance and shape retention properties do not depend on sugars or carbohydrates, the texture is significantly different from that of conventional fillings and toppings. Variety of baked confectionery products will be provided. Furthermore, since the water content is low and the continuous phase is aqueous, it has a high shelf life and hardly changes over time, and can be made suitable for the working environment by simply changing the melting point of the oil or fat.

(Examples) Hereinafter, the present invention will be explained by examples. Note that the present invention is not limited to these Examples.

Examples 1-6, Comparative Examples 1-5 fi+ combination The formulation is as shown in Table 1.

(2) Manufacturing method Examples 1 to 6. Comparative Examples 1-5 were all manufactured by the method shown below.

Dissolve the emulsifier in rapeseed oil and bring the oil temperature to 65°C. All other additives other than fragrance are powder heated and added to water, and the water temperature is heated to around 60°C. At this time, since the amount of water is small, solubility is poor, and sufficient stirring is required. Even after the temperature of the aqueous phase rises to around 60° C., stirring is continued for 10 to 15 minutes to make the system uniform. Thereafter, the oil phase is gradually added to bring the mixture into a pre-emulsified state. A fragrance is added to the pre-emulsified liquid. Then, homogenization treatment was carried out using an emulsifier, and a pressure type homogenizer was used as the emulsifier. Pressure is 100-250kg
/cow". At this time, the temperature of the pre-emulsion was adjusted to 70°C to increase the sterilization and homogenization efficiency of the pre-emulsion.
It was conducted in a temperature range of ^851C. The emulsified composition thus obtained was cooled in a constant temperature bath at 100 C to obtain a product.

(3) Evaluation method 1 Flavor/texture Five experienced panelists tasted the prepared emulsified composition, the results were summarized, and the flavor and texture were graded into three levels according to the following criteria.

0: Very good O: Very good ×: Bad 2 Heat resistance The experimentally prepared emulsified composition is applied to a loaf of bread, heated at 180° C. for 5 minutes, cooled to room temperature, and then its state is observed.

(2) Wrap in kutsky dough, bake at 250'C for 10 minutes, cool at room temperature, cut kutsky, and observe the state of the cream inside.

The evaluation was carried out using two methods.

The evaluation was divided into the following three stages.

O1 There is no unbaked residue as before firing, and the condition is good △ There is some unbaked residue, but the shape retention is poor and it flows out, and the volume of the filling material expands and creates cavities. The condition is not too bad.

*During baking, it soaked into the bread or kutsky dough or expanded, so it protruded from the kutsky and was in poor condition after baking.

The results are shown in Table 2.

3 Storage performance Table 3 shows the state of spoilage when the sample emulsion composition was stored at 30°C.

The evaluation in the storage result column is as follows.

:no change.

±: Poor flavor.

+: Slight smell of putrefaction.

++: There is a smell of putrefaction. Or notice the growth of mold.

From the results in Table 2.3, the formulation within the scope of the present invention has a flavor,
A product with satisfactory texture and good heat resistance can be obtained. Furthermore, the emulsified composition has good storage stability.

On the other hand, as in Comparative Example 1 and Comparative Example 2, when gellan gum is not added or when a protein that gels when heated is not added, cream flows out during baking and there is a high possibility of unbaked residue. bad. In addition, when the oil content is too low as in Comparative Example 3, the state of the emulsified composition is too soft and workability is poor, and the amount of water and oil added is poor, as is the amount of water and oil added. Because it is so small, the amount of other additives becomes too large, making the flavor too rich. On the other hand, when the oil content is too high as in Comparative Example 4, the emulsification state is poor and oil-off occurs, resulting in poor baked-on residue, and when the water content is too high as in Comparative Example 5,
Volumetric expansion occurs due to water evaporation, resulting in poor heat resistance. Furthermore, since the sugar content is low, as is clear from Table 3, the storage stability is poor.

Claims (1)

[Claims] In an emulsified composition whose main components are water, fats and oils, milk solids, and carbohydrates, the oil content is 10 to 70% by weight, the water content is 30% by weight or less, the gellan gum is 0.1 to 1% by weight, and as protein, 1. A low-moisture emulsion composition comprising at least one type of protein that gels when heated, the continuous phase being emulsified in an aqueous system.