JPH0362386B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to a method for producing a creamy fat composition having freezing resistance, and more specifically to a method for freezing and preserving a creamy fat composition in a foamed state, and then storing the creamy fat composition in a foamed state before use. The present invention relates to a method for producing a creamy fat and oil composition that has excellent freezing resistance and does not cause any quality deterioration even after thawing.

(Background of the Invention) Conventionally, foaming creams (meaning a general term for natural fresh cream and other creamy fat compositions having foaming properties) used for icing and toppings of desserts, cakes, etc. It has been used by whipping it each time it is used.
However, when a large amount of cream is used at once, such as during the Christmas season, whipping the cream to an optimal foaming state requires considerable technical skill, and the whipping process itself is time-consuming. , we were in a situation where we simply could not meet the temporary demand.

Therefore, in recent years, various continuous foaming devices have been developed, and it has become possible to continuously produce large quantities of whipped cream at one time, but there is still a limit to the amount of whipped cream that can be produced per day. Furthermore, such cakes or creams are easily perishable, and therefore it is difficult to make them in advance in large quantities and store them in a refrigerator at 5 to 10°C.

As a means of solving the above problems, it has been proposed to freeze and preserve Western confectionery decorated with whipped cream. However, for this purpose, it is necessary that the decorated creams do not crack or break down the emulsification during storage, and that they do not lose their shape or cause whey separation when thawed. In addition, such a proposal would allow confectionery manufacturers to foam the cream they purchase in large quantities in advance and store it frozen in the foamed state, making it durable enough to be thawed and used at the time of use. The development of creams, or the manufacture and sale of whipped cream by a cream manufacturer as a product in a frozen state, and a confectionery manufacturer who purchases the foamed frozen cream and uses it after thawing. This project proposes the development of creams that can be frozen and preserved again. Therefore, it is important that creams suitable for such usage do not suffer any deterioration in quality even after repeated freezing and thawing.

(Prior Art) Recently, under the above-mentioned circumstances, foaming creams having freezing resistance have been developed, such as Japanese Patent Publications No. 46-39061, No. 58-31910, No. 58-
Although various manufacturing methods have been disclosed as seen in the specifications of No. 47152, No. 58-49228, No. 58-57145, and Japanese Patent Application Laid-open No. 152457/1982, there are still no creams that are fully satisfactory. Not developed.

The present inventors have completed the present invention as a result of intensive research aimed at developing creams with excellent freeze resistance that do not suffer from any quality deterioration even after repeated freezing and thawing as described above.

That is, the present invention pre-emulsifies, homogenizes, and sterilizes an oil phase and an aqueous phase containing protein components to produce a creamy fat composition having freeze resistance. The same applies hereafter) Contains 20-35% of fats and oils, 10-30% of starch syrup and/or powdered candy
using lecithin, sucrose fatty acid ester, sorbitan saturated fatty acid ester,
By using a combination of sorbitan unsaturated fatty acid ester and glycerin fatty acid ester, and by using microcrystalline cellulose, modified starch, sodium casein, gums, and phosphates, and further by using a combination of sorbitan unsaturated fatty acid ester and glycerin fatty acid ester,
This is a method for producing a creamy fat composition having freezing resistance, which is characterized in that 50% or more of the composition is atomized to a particle size of 0.4μ or less.

The present invention will be described in detail below, but in general, the quality of creamy fat compositions that have freezing resistance is very delicate, and slight defects in physical properties before freezing may appear as significant defects after freezing and thawing. be. In addition, each of the requirements for producing such a creamy oil and fat composition, including oils and fats, emulsifiers, and various additives, all subtly influence each other to achieve their effects. They are organically inseparable. Therefore, the effects of each requirement described below are the main effects of each, and do not necessarily produce only the effects stated therein.

First, the oil phase of the present invention contains 70% lauric oil and fat.
It is necessary to use oils and fats containing the above amount. If an oil containing less than 70% lauric oil is used, the shape retention of the foamed product after thawing will be poor, and therefore other oils other than lauric oil, such as soybean oil, cottonseed oil, corn oil, and safflower oil, will be used. , palm oil, rapeseed oil, kpotsk oil, milk fat, butter oil, lard,
It is not preferable that fats and oils such as beef tallow, fish fat, and whale oil, or processed fats and oils thereof, be contained in excess of 30%. The present invention uses 20 to 35% of the above-mentioned lauric oil and fat containing 70% or more. If the amount of oil or fat used is less than 20%, the foaming properties (whipping properties) will be poor, and it will be difficult to obtain a foamed product with shape retention because the foam will not be sufficiently whipped. If more than 35% is used, the viscosity of the creamy fat composition itself tends to increase during storage or transportation, so 20 to 35% is appropriate.

Furthermore, in the present invention, starch syrup and/or powdered candy are used.
Use 10-30%. This is used to prevent ice crystals from becoming coarse during freezing, and if it is below the lower limit, the ice crystals will become coarse and the texture, shape retention, etc. of the foamed product will deteriorate. Moreover, if it is used in excess of the upper limit, the viscosity of the creamy fat composition itself tends to increase during storage or transportation, which is not preferable.

As the emulsifier, lecithin, sucrose fatty acid ester, sorbitan saturated fatty acid ester, sorbitan unsaturated fatty acid ester, and glycerin fatty acid ester are used in combination. These emulsifiers may be used in a ratio of 1 to 3 of each of the other emulsifiers to 1 part of lecithin, and the total amount of emulsifiers is preferably used within a range of 0.5 to 3% based on the total amount of the creamy fat composition. Lecithin and sorbitan unsaturated fatty acid ester are particularly effective in maintaining the shape retention of foamed products.
Sucrose fatty acid esters are particularly effective in preventing the plasticization phenomenon that tends to occur during transportation and storage of creamy fat compositions themselves. Furthermore, glycerol fatty acid ester and sorbitan saturated fatty acid ester are effective in increasing the overrun. however,
The combined use of these emulsifiers produces excellent effects when each of them is used mutually; for example, lecithin, sorbitan unsaturated fatty acid ester, and sucrose fatty acid ester all play a major role in foaming properties. That's what I'm doing.

In addition, an important requirement in the present invention is that microcrystalline cellulose is added to prevent the plasticization (bottle) phenomenon that tends to occur in the creamy oil composition itself during storage or transportation, and that the foamed product after thawing is Processed starch is used to improve texture and structure. As the microcrystalline cellulose, for example, commercially available Avicel RC (manufactured by Asahi Kasei Kogyo Co., Ltd.) is preferably used, and is used in an amount of about 0.1 to 1.0%. Further, as the processed starch, for example, Corflo (manufactured by Oji National Co., Ltd.) may be used, and it is generally added in an amount of 0.1 to 1.0%.

Other essential components in the present invention are sodium casein, gum and phosphate. Sodium casein is used at approximately 0.3-3.0% to stabilize the emulsion. The gum quality is
In particular, guar gum is preferably used in an amount of about 0.01 to 0.1% in order to improve the texture and structure of the foam. The effect of emulsion stabilization can be obtained by using 0.01 to 0.2% of phosphate salts, particularly sodium hexametaphosphate and dibasic sodium phosphate.

Furthermore, an important requirement in the present invention is that 50% or more of the fat particles be atomized to a particle size of 0.4μ or less. This can be achieved by using a high-pressure homogenizer, for example, by homogenizing under a pressure of 200 to 500 kg/cm ² . If fat particles with a particle size of 0.4μ or less account for 50% or less of the total fat particles, or if 50% or more of the total fat particles have a particle size of 0.4μ or more, the viscosity of the creamy fat composition itself This is undesirable because it tends to increase during storage or transportation, which may lead to plasticization (boiling) or foaming back after thawing.

Each of these requirements described in detail above has a subtle influence on the physical properties of the creamy fat composition with freezing resistance, which is the objective of the present invention, and in order to obtain the effects of the present invention. They are organically inseparable.

(Effect) Thus, the creamy fat composition obtained by the method of the present invention can be frozen and stored, then thawed and then foamed in a continuous foaming device, or a foamed product whipped in advance can be frozen and stored. Even if it is thawed and used for later use, a foamed product with excellent shape retention, structure, texture, and no whey separation can be obtained, so it is sufficient for temporary large-scale demand. It became possible to respond. In addition, for easy handling, fill a piping bag with 500ml to 1000ml of the whipped foam and freeze it, so you can use the piping bag after thawing each time, so you can use it intermittently for small quantities. It is also extremely beneficial when used.

(Example) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but the spirit of the present invention is not limited by the following examples. especially,
It goes without saying that the order of addition of additives or the order of emulsification, such as adding an oil phase to an aqueous phase or an aqueous phase to an oil phase, is not limited to the following examples.

Example 1 Soybean lecithin was added to 27 parts of hydrogenated palm kernel oil with a melting point of 34°C (by weight, the same applies hereinafter) heated and melted at about 60°C.
0.1 part, sorbitan unsaturated fatty acid ester (trade name, Emazol O-10 (F), manufactured by Kao Food Co., Ltd.) 0.2
part, 0.23 parts of sorbitan saturated fatty acid ester (trade name, Emazol S-10 (F), manufactured by Kao Food Co., Ltd.) and glycerin fatty acid ester (trade name, Poem H-
100 (manufactured by Riken Vitamin Oil Co., Ltd.) was dissolved or dispersed to prepare an oil phase. This oil phase was added to 35 parts of water heated to about 65°C with stirring, and at 65-70°C, 0.2 parts of sucrose fatty acid ester (HLB5) was added.
2 parts sodium casein, 1 part skim milk powder, white sugar
10 parts, 25 parts of starch syrup (manufactured by Sanmatsu Kogyo Co., Ltd., solid content 85%),
0.1 part of sodium hexametaphosphate, 0.05 part of dibasic sodium phosphate, 0.5 part of modified starch (product name, Corflo 65, manufactured by Oji National Co., Ltd.), microcrystalline cellulose (product name, Azecel RCN-81, manufactured by Asahi Kasei Corporation) manufactured by) 0.5
1 part and 0.02 parts of guar gum were added in random order, and the mixture was further stirred and pre-emulsified, then sterilized at 140°C for 3 seconds using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Arabal), and homogenized under a pressure of 200 kg/cm ^2. Afterwards, the mixture was aged in a refrigerator at 5° C. for 18 hours or more to obtain a creamy fat composition.

The creamy fat composition thus obtained has 85% of fat particles of 0.4 μ or less and a viscosity of 15 cp (centipoise, manufactured by Tokyo Keiki, BM type viscometer, 60 rpm, No.
No. 2 rotor), and this is whipped (manufactured by Aikosha Seisakusho, Kenmics Sief Model 901 is used)
As a result, the optimum foaming state was reached in a foaming time of 3 minutes and 20 seconds, and a foamed product of excellent quality with an overrun of 205% was obtained. Transfer 1000cm ³ of this foam to a piping bag and use at -25°C.
When the flowers were frozen for two weeks, thawed in a refrigerator, and then made into artificial flowers, they had good texture and structure, and had excellent shape retention without losing their shape.

Comparative Example 1 In Example 1, the homogenization pressure after sterilization was
A creamy fat composition obtained in the same manner except that it was carried out at 50Kg/cm ² had more than 80% of the fat particles of 0.4μ
As above, the viscosity was 530 cp, and when this was whipped, the optimum foaming state was reached in a foaming time of 1 minute and 30 seconds, and a foamed product with an overrun of 150 was obtained. When this foamed product was similarly stored frozen in a piping bag and then thawed in a refrigerator to make an artificial flower, it exhibited a rebound phenomenon and had poor shape retention, making it impractical.

Example 2 As oil and fat, hardened palm kernel oil with melting point of 34°C 21.6
The procedure was carried out in the same manner as in Example 1 except that a mixed fat of 5.4 parts and 5.4 parts of hydrogenated rapeseed oil with a melting point of 36°C was used.
77% of fat particles are below 0.4μ and viscosity is 140cp
A creamy fat composition was obtained. As a result of whipping this, the optimum foaming state was reached in a foaming time of 3 minutes and 15 seconds, and a foamed product of good quality with an overrun of 210% was obtained. In the same way, use a piping bag to heat this foam to -25℃ for 2 hours.
When I made artificial flowers by freezing them for a week and thawing them in the refrigerator, there was a slight tendency for them to lose their shape.
It had shape retention that caused no problems in practical use.

Comparative Example 2 As oil and fat content, hardened palm kernel oil with melting point of 34℃ 13.5
The procedure was carried out in the same manner as in Example 1, except that 13.5 parts of rapeseed hydrogenated oil with a melting point of 36°C was used.
A creamy fat composition was obtained in which 73% was 0.4 μ or less and had a viscosity of 140 cp. As a result of whipping this, the optimum foaming state was reached in a foaming time of 3 minutes and 10 seconds, and a foamed product with an overrun of 207% was obtained. When this foamed product was frozen and stored in a piping bag at -25°C for 2 weeks and thawed in a refrigerator to be used as an artificial flower, it exhibited a reversion phenomenon and had lost its shape considerably.

Comparative Example 3 In Example 1, everything else was carried out according to Example 1 except that 7 parts of starch syrup and 53 parts of water were used, and a creamy fat with 83% of fat particles being 0.4 μ or less and a viscosity of 100 cp was prepared. A composition was obtained. When this was whipped in the same manner, the optimal foaming state was reached in 4 minutes, and a foamed product with an overrun of 230% was obtained. When this foamed product was similarly stored frozen at -25°C in a piping bag for 2 weeks and then thawed in the refrigerator to make artificial flowers, the texture of the foamed product was poor, with some whey separation and deformation. .

Claims (1)

[Claims] 1. Pre-emulsifying an oil phase and an aqueous phase containing a protein component,
When homogenizing and sterilizing to produce a creamy fat composition that is resistant to freezing, lauric fats and oils are used.
Oils and fats containing 70% or more (by weight, the same applies hereinafter)20
~35%, using starch syrup and/or powdered candy 10~30%, using a combination of lecithin, sucrose fatty acid ester, sorbitan saturated fatty acid ester, sorbitan unsaturated fatty acid ester, and glycerin fatty acid ester as emulsifiers, and microcrystalline cellulose,
Use of modified starches, sodium casein, gums, phosphates, and at least 50% fat particles
A method for producing a creamy fat composition having freezing resistance, which is characterized in that it is atomized to a particle size of 0.4μ or less. 2. The method according to claim 1, wherein the fat and oil is an oil consisting of 100% palm kernel oil. 3. The method according to claim 1 or 2, wherein guar gum is used as the gum. 4. The method according to any one of claims 1 to 3, wherein sodium hexametaphosphate and dibasic sodium phosphate are used as the phosphate.