JPH0339656B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides a continuous oil phase in which oil globules containing an emulsifier and covered with a lipoprotein film are dispersed.
The present invention relates to an oil and fat composition in which an aqueous phase and/or an aqueous phase containing oil and fat globules are emulsified and optionally entrained. Conventionally, it is used for toppings and fillings in confectionery, and is a typical insufficiency cream made by separating and concentrating milk fat from milk (hereinafter referred to as fresh cream). Whipped cream obtained by infusing cream synthesized from fat, emulsifier, non-fat milk solids, etc. (hereinafter referred to as synthetic cream), butter, and margarine. The resulting buttercream is mentioned. As is well known, whipped cream and buttercream have advantages and disadvantages, which are thought to be due to their emulsified structure. In other words, whipped cream has an oil-in-water type (hereinafter referred to as O/W type) emulsification structure, so it melts in the mouth and has excellent flavor, but its shelf life is poor and it can be kept for about 3 days in a refrigerated shoot case. . In addition, in recent years, it has become common to freeze and preserve the food either as it is or as a topping on cakes, etc., but during freezing, water evaporates from the surface and dries out.
Long-term frozen storage is not possible as the product value will drop significantly. Furthermore, highly acidic substances such as jam and fermented milk cannot be added as they destroy the emulsification of the cream. Furthermore, it does not have the workability to create complex shapes such as roses on a cake stand. Buttercream has a water-in-oil type (hereinafter referred to as W/O type) emulsification structure, so melting in the mouth is controlled by the melting point of the blended oil, and it has the disadvantage that the flavor of the water phase is difficult to detect, resulting in an oily flavor. It has much better processability than whipped cream, and has a long shelf life in freezing, refrigerating, and room temperature without any problems when mixed with highly acidic products. An object of the present invention is to provide an oil and fat composition that provides the same melt-in-the-mouth texture and flavor as whipped cream, and has the same preservability and processability as butter cream. That is, the oil and fat composition of the present invention is covered with a film of riboprotein, and contains glycerin fatty acid ester, glycerin fatty acid ester derivative, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyoxyethylene fatty acid ester, polyoxyethylene fatty acid ester. Aqueous phase or/ The aqueous phase containing the oil and fat globules is emulsified, and in some cases, contains air, and the total amount of oil and fat is 25 to 90% by weight of the whole.
(however, excluding 40 to 75% by weight), total aqueous phase amount of 10 to 75% by weight (excluding 26 to 60% by weight), and quantitative determination of oil and fat globules consisting of the following ~ described herein The amount of fat globules measured by the method is 0.10 ml or more per gram of continuous oil phase. The details of the configuration of the present invention will be explained below. In general, the state in which fat globules are dispersed in a continuous oil phase is said to be the state seen in butter, although it is only a small amount.The origin of this state is that in the process of manufacturing butter from cream, the oil globules that form cream are dispersed in a continuous oil phase. Most of the butter is converted from O/W to W/O in the cooling and kneading process using the churning method or continuous butter making machine.
During the phase inversion into the mold, it is thought that only some of the oil globules that escaped destruction were dispersed in the continuous oil phase. It is thought that the presence of these fat globules is responsible for butter's good shape retention at high temperatures. Several methods have been tried to quantify the fat globules in butter, and the following are typical methods. We will also list the problems associated with this.

[Table] In both methods, the oil globules were destroyed during dissolution, separation, dilution, and microscopic treatment, making them extremely unsatisfactory as quantitative methods. The present inventor has established a highly accurate quantitative method that eliminates the above-mentioned drawbacks, and has completed the present invention. The method for quantifying fat and oil globules developed by the present inventor will be described below. Weigh out 5 g of the sample that has been cooled below the melting point and 5 g of cooled carbon tetrachloride into a 15 ml centrifuge tube. Sufficiently dissolve the fat and oil in carbon tetrachloride, taking care not to raise the temperature of the contents. 4000rpm30 with domestic centrifuge KK 103N4 type
Centrifuge for 1 minute. It is separated into an aqueous phase and an oil phase by centrifugation. Depending on the specific gravity of the aqueous phase, the aqueous phase may be located in the upper layer, the lower layer, or somewhere in between. The aqueous phase may be oil globules or protein aggregates, or the relatively transparent aqueous phase in which protein has been dissolved and oil globules may be separated into protein aggregates. Confirm under a microscope whether it is either oil globules or protein aggregates. After confirming that it is a fat globule, read the volume (ml) of that layer. The amount of oil and fat globules (ml) per gram of oil phase is determined from the separately measured oil content (according to the Japanese Agricultural Standards oil content measurement method for margarine) using the following formula. Volume of layer containing fat globules in ml/(Sample weight weighed in centrifuge tube in g) x (Oil content ratio in sample) Based on the above method for quantifying fat globules, when commercially available butter is analyzed, the results are as shown in Table 1. The results were obtained.

[Table] As can be seen from the table, the amount of fat and oil globules contained in butter is in the range of 0.02 to 0.03 (ml/g). As mentioned above, the present inventors have found that even in butter, where fat globules are said to be dispersed in a continuous oil phase, the amount of fat globules in the continuous oil phase is within the above range. Focusing on oil compositions in which the amount of oil globules in the continuous oil phase is greater than the above range, we have conducted extensive research on manufacturing methods and product performance evaluations, and as a result, we have found that such oil compositions can be manufactured. Surprisingly, oil and fat compositions containing more than a certain amount of oil globules in the continuous oil phase melt in the mouth and have better flavor than conventional butter and margarine. It has been found that when inflated, a cream with much better melt-in-the-mouth texture and flavor can be obtained compared to conventional butter cream. In other words, if the amount of oil and fat globules is 0.10 (ml/g) or more, preferably 0.15 (ml/g) or more, even though the oil and fat composition has an oil phase as an external phase, when inhaled, the whiplash It has the same melt-in-the-mouth texture and flavor as cream, and has the same shelf life and processability as butter cream. The reason why the emulsified oil and fat composition of the present invention exhibits remarkable special effects when entrained is that the amount of oil and fat globules dispersed in the continuous oil phase is
When air is entrained at 0.10 (ml/g) or more, the air is incorporated into the continuous oil phase, and as the volume increases, the amount of continuous oil phase surrounding the oil globules decreases, causing the oil globules to It is assumed that the continuous oil phase covering the surface becomes an extremely thin film, and when you put it in your mouth, you will not feel that the outer phase is oil, resulting in a melt-in-your-mouth flavor similar to whipped cream. . In addition, since the external phase oil envelops the fat globules to the end in a monomolecular film-like state, it is presumed that this prevents bacterial contamination from the outside and gives it a preservability similar to that of butter cream. The content of the present invention will be described in more detail below. The emulsifiers used in the present invention include glycerin fatty acid ester, glycerin fatty acid ester derivative (esterified product of glycerin fatty acid ester and organic acid such as lactic acid), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyoxy The emulsifier is one or more emulsifiers selected from the group consisting of ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin fatty acid ester, glycerin, or polyglycerin polymerized fatty acid ester. It is preferable that the emulsifier is contained in the oil or fat composition in an amount of 3% by weight or less. Oil-forming substances include palm oil, soybean oil, rapeseed oil,
Rice oil, sunflower oil, safflower oil, beef tallow, milk fat,
Use one or more of natural fats and oils such as lard, cacao fat, fish oil, and whale oil, and/or processed fats and oils that have been subjected to one or more types of processing such as hydrogenation, fractionation, and transesterification. Depending on the taste, oil-soluble substances such as oil-soluble antioxidants, oil-soluble pigments, and oil-soluble fragrances are added. The aqueous phase-forming substances contain water and lipoproteins and are separated from whole milk powder, skim milk powder, whey, buttermilk powder, casein, acid casein, sodium casein, whole milk, skimmed milk, buttermilk, and whey as necessary. lactalbumin cheese, serum albumin, animal proteins such as egg whites, vegetable proteins such as soybeans and wheat, microbial proteins, water-soluble flavorings, starch, gelatin, viscosity modifiers such as gums, glucose, fructose, sucrose, maltose, stevioside Sweeteners such as fruits,
Flavoring agents such as fruit juice, fermented milk, coffee, peanut paste, almond paste, cacao mass, cocoa powder, salt, and monosodium glutamate are added. If necessary, the emulsified oil and fat composition of the present invention may be aerated with air, nitrogen, etc. before, during, or after production. Lipoprotein is a complex of protein and lipid that has not been significantly denatured by hot acids, alkalis, freezing, solvents, etc. Lipoproteins include serum from cows, goats, and sheep, eggs from aquatic animals such as pollock, salmon, trout, carp, and sea urchins, and eggs from birds such as chickens, quail, pheasants, ducks, and ostracods. Contained in the membrane.
In the present invention, the lipoprotein content is important in order to obtain oil globules of 0.10 ml/g or more, and if the lipoprotein content is less than 0.30% of the entire composition,
Oil globules of 0.10 ml/g or more cannot be obtained, and the characteristics of the present invention are rapidly lost. Therefore, the lipoprotein content is preferably 0.30% or more, more preferably,
0.70% or more is preferable. Although the amount of oil and fat globules varies greatly depending on manufacturing conditions, a rough positive correlation can be found with the amount of lipoprotein. One of the above emulsifiers
By using the seeds or two or more seeds together with lipoproteins, the shape retention and oil separation of the cream are improved.
Furthermore, by using these emulsifiers, the same effect as lipoprotein alone can be achieved with a smaller amount of lipoprotein than when lipoprotein alone is used. Water phase ratio is 10% to 75%, preferably 25
The range of ~60% is good, and when it exceeds 75%, phenomena such as separation of water droplets occur, which in itself significantly reduces storage stability.Moreover, if mechanical agitation is applied to inflate the product in such a state, The aqueous phase separates and the emulsification is destroyed. In addition, if the aqueous phase is less than 10%, the desired amount of oil and fat globules cannot be obtained, and the feeling when you put something in your mouth is
It's the same as buttercream. When the oil globule content and entrapment amount are the same but the aqueous phase ratio is different, the aqueous phase ratio is 10.
% to less than 25%, an aqueous phase ratio of 25% to 75% exhibits a flavor more similar to whipped cream. The method for producing the oil and fat composition of the present invention is not particularly limited as long as the oil and fat composition of the present invention can be obtained. It was completed as expected. To explain specifically, first, 25 to 90% by weight of the above oil phase forming substance and 10 to 75% by weight are added to the entire final product.
Pre-emulsify % by weight of the aqueous phase former. The emulsion obtained by this preliminary emulsification may be in any of the following emulsified forms: oil-in-water type, water-in-oil type, and oil-in-water-in-oil type. Next, the emulsion is rapidly cooled and plasticized using a butter making machine such as a chain or continuous butter making machine, or a margarine making machine such as a votator, combinator, complexor, or perfecter. /Or it is necessary to form an oil-in-oil-in-water emulsion. Therefore, if an oil-in-water type and/or oil-in-oil-in-water type emulsion is formed in the pre-emulsification stage, it may be left as is, but if a water-in-oil type emulsion is formed in the pre-emulsification stage, it may be left as is during rapid cooling plasticization. It is necessary to change to an emulsion form of oil-in-water type and/or oil-in-oil-in-water type. The oil-in-water type and/or oil-in-oil-in-water type emulsion thus formed is then subjected to mechanical force to cause phase inversion, thereby obtaining the oil and fat composition of the present invention. Example 1 Oil phase Hydrogenated fish oil Soybean white squeezed oil Sorbitan fatty acid ester Lecithin Flavor pigment 389Kg 208Kg 1Kg 1Kg 0.5Kg 0.5Kg Water phase Soy protein Walleye pollock egg water 30Kg 8Kg 362Kg The oil phase and water phase were separated at a temperature of 45 to 55℃. Mix and emulsify to obtain an O/W type emulsion, which is sterilized at 80°C for 15 seconds, then cooled to 8°C and held at this temperature for 2 hours. It is then heated to about 19°C and held at this temperature for 6 hours, then cooled to 12°C and held for 10 hours. Next, it was passed through a continuous butter making machine to obtain the desired product. The oil and fat globules of this product were 0.13 ml/g. Comparative Example 1 Oil phase Hydrogenated fish oil Soybean white oil Flavor 390Kg 209Kg 0.5Kg Water phase pigment Egg yolk (chicken) Water 0.5Kg 8Kg 392Kg The oil phase and water phase are mixed and emulsified at a temperature of 45 to 55℃ and W/O A mold emulsion was obtained and then rapidly cooled and plasticized using a votator. This product had zero fat and oil globules. Comparative Example 2 Egg yolk (chicken) was used as the aqueous phase instead of the aqueous phase in Example 1.
It was produced in the same manner as in Example 1 using the same formulation as in Example 1 except that 8 kg of water was used and 392 kg of water was used. The oil and fat globules of the obtained product were 0.07 ml/g. Example 2 Oil phase Palm oil Sunflower oil Sucrose fatty acid ester Lecithin Flavor 520Kg 276Kg 1Kg 1Kg 1Kg Water phase Pigment Buffalo serum Salmon egg Skimmed milk powder 1Kg 1095Kg 50Kg 25Kg 30Kg Mix the oil phase and water phase at a temperature of 45-55℃ Emulsify to obtain an O/W type emulsion, then centrifuge to remove oil.
Get 930Kg of 85% cream. Next, the desired product was obtained through a continuous butter making machine. The oil globule of this product was 0.26 ml/g. Comparative Example 3 4 kg of monoglyceride was added to the oil phase of Example 2, and 1168.4 kg of water was used as an aqueous phase instead of the aqueous phase of Example 2.
It was produced in the same manner as in Example 2 except that 1.6 kg of lecithin and 30 kg of skim milk powder were used. The resulting product had zero fat and oil globules. Example 3 Oil phase Hydrogenated fish oil Soybean oil Glycerin Fatty acid ester Sucrose fatty acid ester Flavor pigment 517Kg 130Kg 1Kg 1Kg 0.5Kg 0.5Kg Water phase Egg yolk (chicken) Buttermilk powder water 25Kg 20Kg 305Kg Oil phase at a temperature of 45-55℃ and an aqueous phase were mixed and emulsified to obtain an O/W type emulsion. This product was sterilized at 80°C for 15 seconds, and then rapidly cooled and plasticized in a combinator to produce the product. The oil and fat globules of this product were 0.28 ml/g. Slop and Western liquor were added to each sample of Examples 1 to 3, Comparative Examples 1 to 3, butter, and synthetic cream, and the mixture was incubated and used as samples for flavor evaluation. In the case of butter, add 300g of sample, 75g of syrup with a sugar concentration of 75%, and 5g of rum, and mix in a Kenwood mixer at maximum speed of 15.
I held her for a minute. For synthetic creams, sample at a temperature of approximately 5℃
300g, 75g syrup with 75% sugar concentration, 5g rum
Add to the mixer and mix at maximum speed for about 4 minutes 30 minutes.
The animals were held for a few seconds, and the final temperature was about 10°C. Based on the flavor of this whipped cream and the cream of Comparative Example 3 (standard butter cream), the flavor of other creams was evaluated by 20 panelists specializing in sensory tests. The evaluation criteria are: Same flavor as whipped cream 20 points Flavor very close to whipped cream 15 points Flavor between whipped cream and buttercream 10 points Flavor very close to buttercream 5 points Same flavor as buttercream 0 points The values in Table 2 indicate the average evaluation values.

[Table] From the results in Table 2, it is clear that there is a significant difference in flavor when the fat globule amount reaches 0.10. The products of Examples 1 to 3 had exactly the same processability as buttercream when artificial flowers were placed on a cake stand, and even after being frozen and stored at -20°C for 3 months,
There was no abnormality in flavor, and the product had the same flavor and melt-in-the-mouth texture as before freezing. Example 1, Comparative Example 1 and cream (60% oil)
Table 3 shows the results of the existence of Storage condition is 10℃
I did it at

[Table] It can be seen that the product of the present invention has a much better preservability than cream. Example 4 Oil phase Hydrogenated fish oil Soybean oil Polyglycerin Fatty acid ester Lecithin Flavor pigment 539Kg 258Kg 1Kg 1Kg 0.5Kg 0.5Kg Water phase Soybean protein Walleye egg water 30Kg 8Kg 162Kg Oil phase and water phase at a temperature of 45-55℃ were mixed and emulsified to obtain an O/W type emulsion. This product was sterilized at 80°C for 15 seconds, and then rapidly cooled and plasticized in a combinator to produce the product. The oil and fat globules of this product were 0.14 ml/g. Example 5 Oil phase Hydrogenated fish oil Soybean oil Glycerin Fatty acid ester Lecithin Flavor 197Kg 100Kg 1Kg 1Kg 0.5Kg Water phase Color Egg yolk (chicken) Buttermilk powder Gelatin Water 0.5Kg 25Kg 80Kg 3Kg 592Kg Oil phase at a temperature of 45-55℃ and an aqueous phase were mixed and emulsified to obtain an O/W type valuable material. This product was sterilized at 80°C for 15 seconds, and then rapidly cooled and plasticized in a combinator to produce the product. The oil and fat globules of this product were 0.28 ml/g. The oil and fat compositions obtained in Examples 4 and 5 above were evaluated for flavor in the same manner as in Examples 1 to 3 and Comparative Examples 1 to 3. The results are shown in Table 3 below.

[Table] As shown in Table 3, both the oil and fat compositions obtained in Examples 4 and 5 had good flavor, and the processability when artificial flowers were made on a cake stand, the flavor after frozen storage, melting in the mouth, and storage. The properties were also good as in Examples 1 to 3.

Claims (1)

[Claims] 1. Covered with a film of reprotein, glycerin fatty acid ester, glycerin fatty acid ester derivative, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester , polyglycerol fatty acid ester, glycerin, or polyglycerol polymerized fatty acid ester in a continuous oil phase in which oil globules containing one or more emulsifiers selected from the group consisting of The aqueous phase containing oil and fat globules is emulsified, sometimes entrained, and the total amount of oil and fat is 25% of the total amount.
~90% by weight (however, excluding 40-75% by weight), total water phase amount is 10-75% by weight (however, 25-60% by weight)
), the amount of fat globules measured by the fat globule determination method consisting of
An oil and fat composition characterized by having a volume of 0.10ml or more. Weigh out 5 g of the sample that has been cooled below the melting point and 5 g of cooled carbon tetrachloride into a 15 ml centrifuge tube. Sufficiently dissolve the fat and oil in carbon tetrachloride, taking care not to raise the temperature of the contents. 4000rpm30 with domestic centrifuge KK 103N4 type
Centrifuge for 1 minute. It is separated into an aqueous phase and an oil phase by centrifugation. Depending on the specific gravity of the aqueous phase, the aqueous phase may be located in the upper layer, the lower layer, or somewhere in between. The aqueous layer may be oil globules or protein aggregates, or the oil globules may be separated into protein aggregates from a relatively transparent water layer in which protein is dissolved. Confirm under a microscope whether it is either oil globules or protein aggregates. After confirming that it is a fat globule, read the volume (ml) of that layer. From the separately measured oil content (according to the Japanese Agricultural Standards oil content measurement method for margarine), use the following formula to calculate the amount of oil globules (ml) per unit gram of oil layer. Volume of layer containing oil globules (ml)/(sample weight weighed in centrifuge tube (g)) x (oil ratio in sample)