JPH0260559A - O/w-type emulsion composition - Google Patents

Abstract

PURPOSE:To obtain an O/W-type emulsion having improved shape-retainability without deteriorating the deliciousness by compounding a specific wt.% of an organic acid monoglyceride and/or polyglycerol fatty acid ester. CONSTITUTION:An oily phase is prepared by compounding oils and fats with 0.01-0.9wt.% of an organic acid monoglyceride and/or 0.01-0.5wt.% of a polyglycerol fatty acid ester. Separately, a water phase is prepared by dispersing proteins (e.g., skim milk powder, whole sugar powder and butter milk) and lactose in warm water and stirring the dispersion. The water-phase is mixed with the above oily phase and treated with a homogenizer to obtain the objective O/W-type emulsion composition. The pH of the emulsion is preferably adjusted to 4.5-6.5 preferably with an organic acid such as citric acid, tartaric acid or malic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an O/W type emulsion composition, and more particularly to a composition for whipping cream used in confectionery and bread making such as Western confectionery. It is something.

In the present invention, whipped cream is aerated by a number of methods such as a vertical open mixer to obtain an aerated product having a predetermined hardness, and is then used to produce Western confectionery (cakes, cream puffs, etc.).
A general term for O/W emulsion creams that are used as toppings, fillings, icings, etc. for bread, other cooking, and confectionery.

[Conventional technology and problems]

The above-mentioned whipping cream contains a fat content of 45% by weight or more, and this fat content is dispersed in an aqueous solution in an 0/W (oil-in-water) type. In addition, as a result of the aeration process called whipping, the dispersed fat globules interact with each other to maintain a certain shape, and this shape retention is used to make toppings, fillings, and icings for confectionery. .

Conventionally, attempts have been made to reduce the fat content of whipped cream for the purpose of making the cream lower in calories and lighter in taste and texture. However, although lowering the fat content certainly achieves the goals of lowering calories and lightening the taste and texture, it does not provide the required shape retention properties for toppings, fillings, and icings; It was thought that this would weaken the interaction between the dispersed fat globules, making it impossible to maintain shape. Therefore, as part of an attempt, W.
A method has been developed in which a 10/W type emulsion is adjusted to increase the apparent volume percentage of fat and obtain shape retention through mutual interaction.However, although shape retention can also be obtained with this method, the strong W10 emulsion This necessitates the use of a strong emulsifier such as polyglycerol-condensed ricinoleic acid, and as a result, only a product that does not melt in the mouth and has the odor of the emulsifier is obtained. That is, although the initial purpose was not achieved, the "tastiness" that a food should have was lost, and it could not be put to practical use at all.

There have also been attempts to compensate for the reduced interaction between fat globules by using thickening agents such as gelatin and viscous polysaccharides; It had a sticky texture and was heavy.

As mentioned above, all of the conventional attempts have been to secure shape retention only by sacrificing the "tastiness", which is the lifeblood of the food, and therefore, the "tastiness" has been compromised. There is a long-awaited whipping cream that has good shape-retaining properties and is free from scratches.

[Means for solving problems]

In view of these circumstances, the present inventors have conducted intensive research to solve the above problems and have found an O/W type that has excellent shape retention even when the fat content is reduced and has a light taste and texture. An emulsion composition was obtained and the present invention was completed.

That is, in the present invention, the organic acid monoglyceride is
．． The composition contains an O/W type engineered multiplexion composition containing 9% by weight and/or 0.01 to 0.5% by weight of polyglycerin fatty acid ester.

The present inventors conducted repeated research on the emulsion characteristics and whipping properties of foaming cream with a fat content of 45% by weight when the fat content was lowered. Due to a decrease in the absolute amount of fat globules dispersed therein, the product was not whipped, or even if it was whipped, the overrun (specific volume) was too high, making it unsuitable for use as a confectionery topping.

Therefore, as a result of continuous research, the present inventors found that by using 0.01 to 0.9% by weight of organic acid monoglyceride and/or 0.01 to 0.5% by weight of polyglycerin fatty acid ester, It is possible to obtain an O/W emulsion composition that improves whipping properties and is stable against cream viscosity and plasticization. 4
．． By adjusting the pif in the range of 5 to 6.5, a product with improved layer shape retention can be obtained, and in conventional creams, when the pif is as low as this, the viscosity of the cream increases and it becomes easy to plasticize. Although the stability of the cream is significantly reduced,
In the case of the present invention, it is completely stable, and furthermore, by setting the protein content to 0.5% or more, it has a stable shape retention property and has almost no syneresis phenomenon during storage. We found that it is possible to obtain In addition, the resulting composition had whipped physical properties equivalent to or better than conventional creams with a fat content of 45% by weight, and had an extremely light taste and texture.

Examples of the fats and oils used in the present invention include animal and vegetable oils such as rapeseed oil, corn oil, coconut oil, palm oil, and milk fat. You can also use the ones that have been given. 1
0°C S, F, 1. (Solid fat content) is 30 to 50.2
0°C S, F, 1. is 15 to 25.30℃ S, F, 1
．． is preferably in the range of 5 to 10, but the S of the fat itself
,F,1. Even if there is a slight change in the taste of the resulting cream,
It has little effect on texture and workability.

The emulsifier used in the present invention is an organic acid monoglyceride and/or polyglycerin fatty acid ester such as citric acid monoglyceride, lactic acid monoglyceride, and acetic acid monoglyceride, and the amount of organic acid monoglyceride used is determined throughout the emulsion. 0.01 to 0.0% by weight, preferably 0.05 to 0.5% by weight, and 0.01 to 0.5% by weight of polyglycerin fatty acid ester, preferably 0.0% by weight.
It is 5 to 0.3% by weight. Organic acid monoglyceride is 0
．． 9% by weight or 0.0% polyglycerin fatty acid ester.
If the content exceeds 5% by weight, the flavor will be unpleasant, and if the content is less than 0.01%, the emulsification effect will be insufficient, resulting in unstable emulsification or poor shape retention.

To adjust the pH of the emulsion to a range of 4.5 to 6.5, organic acids such as citric acid, tartaric acid, and malic acid, lower fatty acids, and chlorides such as sodium and potassium can be used, but they should not be too extreme. Substances that give off a sour or salty taste are not preferred because they interfere with the characteristics of the present invention. If the pH is less than 4.5, the emulsion tends to become brittle, and if the pH is less than 4.5, the emulsion tends to become brittle.
If it exceeds s, the shape retention during whipping and the subsequent storage stability will decrease.

Furthermore, the protein used in the present invention is preferably one made from milk, such as skim milk powder, whole milk powder, buttermilk, casein, sodium, etc., which can be used alone or in a mixture, and can be used to reduce the total weight of the emulsion. .5
It is desirable to use more than 0.5% by weight. If it is less than 0.5% by weight, overrun may be high or the shape retention and heat-resistant storage properties may be insufficient. When used in restaurants, fast food restaurants, etc., such as in cream decorations, it may be preferable because it melts in the mouth rather well. Although it is possible to prepare the O/W-type engineered multilayer composition of the present invention using proteins other than the above-mentioned milk proteins, the original odor and taste of the protein will come out, and the characteristics of the cream of the present invention will be weakened.

In the present invention, non-fat solids and others may also be used. Non-fat solids include tI!, including lactose. Examples include carrageenan, gummy substances such as rogust Bing gum, and phosphates.

However, since these may impair the features of the present invention, sufficient consideration must be given to whether or not to use them.

〔Example〕

EXAMPLES The present invention will be explained in more detail with reference to Examples and Comparative Examples below, but the present invention is not limited thereto.

Example 1 Hydrogenated rapeseed oil and 10% corn oil, based on the total weight, were heated and dissolved at 65°C, and 0.3% citric acid monoglyceride and acetic acid monoglyceride were dissolved. 0.1% and polyglycerin fatty acid ester 0.05
% was mixed to prepare an oil phase. On the other hand, 8% of skim milk powder and 2.4% of lactose were dispersed in 54% of warm water at 55°C, and 0.1% of citric acid was added thereto, thoroughly stirred and mixed, and mixed with the oil phase. Next, it was treated at 50 kg/cn with a homogenizer at 65°C, and directly sterilized at 140°C for 2 seconds, then further processed with a homogenizer at 100 kg/c4, and rapidly cooled to obtain an O/W emulsion composition. Obtained. The pH of the resulting composition was 6.3,
Protein content was 2.1%. When this O/W type emulsion composition was aged in a 5°C refrigerator for 2 days and whipped with a Hobart mixer, it became an optimal cream in 4 minutes and 50 seconds. This cream melted in the mouth very easily, and a marked difference was observed compared to the cream containing 45% fat and oil. Further, lower the temperature to room temperature (25°C) to 30°C.
There was no skin roughness or shimmering (hardening phenomenon) of the cream even after it was left for a minute, and no syneresis or sagging phenomenon was observed even after it was left at 20°C for 24 hours.

Example 2 In Example 1, citric acid monoglyceride 0.3%
, Same as Example 1 except that 0.4% of lactic acid monoglyceride and 0.25% of acetic acid monoglyceride were used instead of 0.1% of acetic acid monoglyceride and 0.05% of polyglycerin fatty acid ester. As a result, almost the same results as in Example 1 were obtained.

Example 3 In Example 1, citric acid monoglyceride 0.3%
, except that instead of 0.1% acetic acid monoglyceride and 0.05% polyglycerin fatty acid ester, 0.35% polyglycerin fatty acid ester and 0.1% polyglycerin saturated fatty acid ester were added to the water layer. The same operation as in Example 1 was performed. Almost the same results as in Example 1 were obtained.

Example 4 An O/W type emulsion was prepared in the same manner as in Example 1 except that tartaric acid was used instead of citric acid. The obtained O/W type emulsion composition had a pH of 5.8 and a protein content of 2.1%, had a sufficient function as a whipped cream, and melted in the mouth very well.

Example 5 Hydrogenated rapeseed oil 17.5% and hydrogenated coconut oil 2.
5% and milk fat 15% were heated and dissolved at 65°C, and 0.25% of citric acid monoglyceride and 0.08% of polyglycerin fatty acid ester were mixed to prepare an oil phase. On the other hand, 7.5% skim milk powder and 3.0% lactose were added to 55°C warm water.
4%, further added 0.1% citric acid, stirred and mixed thoroughly, mixed with the oil phase, and treated in the same manner as in Example 4 to obtain an O/W emulsion composition. The pH of this O/W emulsion composition is 6.0, and the protein content is 1.9%.
So, the optimal whipping time is 4 minutes 15 seconds, overrun 12
At 5%, it has a much superior taste compared to conventional cream.
It had a good texture and was excellent in workability and storage stability.

Example 6 Same as Example 1 except that citric acid is not used.
An O/W type emulsion composition was prepared in the same manner as above.

The pH of the obtained emulsion composition was 6.8, which was slightly inferior to the composition of Example 1 in shape retention after whipping, and slight syneresis occurred in subsequent storage.

However, the taste was lighter than that of the composition of Example 1, and there were no problems when it was eaten immediately after whipping.

Example 7 25% of hydrogenated rapeseed oil and 10% of corn oil based on the total weight were heated and dissolved at 65°C, and 0.3% of citric acid monoglyceride, 0.1% of acetic acid monoglyceride and polyglycerol fatty acid were dissolved. An oil phase was prepared by mixing 0.05% of ester. In addition, 0.3% skim milk powder and 5% lactose were dispersed in 59.1% warm water at 55°C, and 0.1% citric acid was added, thoroughly stirred, and mixed with the oil phase to form an O/W emulsion. A product was prepared in the same manner as in Example 1. The pH of the obtained composition was 6°2, the protein content was 0.08%, and the composition was as follows:
Compared to the composition obtained in Example 5, the cream had a slightly fluffier shape retention property, but the compositions of Examples 1 to 5 were more suitable for desserts decorated with ice cream, such as ice cream and chocolate sundaes. It was lighter and melted in the mouth even more than the original.

Comparative Example 1 In Example 5, citric acid monoglyceride 0.25
% and polyglycerin fatty acid ester 0.08%, sucrose fatty acid ester 0.25% and lecithin 0.0
The same operation as in Example 5 was performed except that 8% was used.

The obtained emulsion composition showed a high viscosity of 1200 cp immediately after emulsion preparation, and an overrun of 35 cp.
%, and had very poor air permeability.

Comparative Example 2 In Comparative Example 1, 0.05.0.10.0 monoglycerin fatty acid ester was used instead of sucrose fatty acid ester.
．． 15.0.20.0.25.0.30 and 0°35%
The same operation as in Comparative Example 1 was performed except that each was used.

All of the emulsion compositions obtained could not retain their shape at all even if the whipping operation was continued.

Comparative Example 3 In Comparative Example 1, 0.02.0.04.0.06 unsaturated monoglycerin fatty acid ester was used instead of lecithin.
．． The same operation as in Comparative Example 1 was performed except that 0.08% and 0.10% were used, respectively. All of the obtained emulsion compositions became a churning state during whipping and became a separated state.

[Action/Effect]

As mentioned above, according to the present invention, it is possible to provide an O/W-type engineered multi-mulsion composition that has excellent whipping properties, shape retention properties, and preservability, and has a light taste and texture.

Claims (1)

[Claims] 1. 0.01 to 0.9% by weight of organic acid monoglyceride
and/or polyglycerin fatty acid ester from 0.01 to
An O/W type emulsion composition containing 0.5% by weight. 2. The composition according to claim 1, which has a pH in the range of 4.5 to 6.5. 3. The composition according to claim 1 or 2, which contains 0.5% by weight or more of milk-based protein.