JPH0368658B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to a method for producing ganatsushi that are resistant to freezing. The present invention relates to a method for producing ganatsushi which has excellent freezing resistance and whose flavor and physical properties are not impaired even when exposed to water.

(Background of the Invention) As is well known, thiyocolate itself is an oil-based confectionery that contains substantially no water and has a unique color tone and aromatic taste, but ganatsushi is an example of thiyocolate being used in combination with a food with a high water content. be.
Ganatsushi is a viscous high-quality Western confectionery material that is usually manufactured by adding 50 to 75 parts of crushed tiocollate to 50 to 25 parts of cream and/or milk that has been boiled once for the purpose of sterilization, and then melting and mixing the mixture. It is not a food that has a long shelf life, and in the past, it was manufactured by hand by craftsmen each time it was used. Furthermore, the hardness of ganatsushi can be adjusted by increasing or decreasing the blending ratio of chiyocolate, and it can be squeezed into various shapes from Natupe material (for coating) or piping bags and used for decoration of Western confectionery cakes, etc.

(Prior art) In recent years, such ganatsushi has come to be manufactured using not only natural cream or milk, but also creams made from various animal and vegetable oils and fats and thiokolate ingredients, which have been developed in the past, and their quality has also improved. Although improvements have been made, the ganatsushi that can be seen on the market these days have a long shelf life, and their production techniques can be found in various documents. For example, in JP-A No. 59-28447, 20 to 50% by weight of oil, 10 to 30% by weight of thiocholate component, sodium caseinate, and an emulsifier are added to the amount of 3 to 50% by weight of fat and oil.
Disclosed is a method for producing ganatsushi that is stable for a long time, easy to use, and has foaming properties, by sterilizing oil-in-water emulsified fat containing 10% by weight at an ultra-high temperature. In addition, in the specification of JP-A-59-196028, oils and fats 10
After applying shearing force or subjecting a pre-emulsion containing ~50% by weight, 3 to 40% by weight of thiocholate component, 10 to 50% by weight of sugars, 0.1 to 5% by weight of an emulsifier, and a taste substance to homogenization, A method for producing ganatsushi which is subjected to ultra-high temperature heat sterilization is disclosed. In this way, recent ganatsushi are not manufactured each time they are used like traditional ganatsushi.
It began to be mass-produced aseptically so that it could be stored for a long time. However, all of the ganatsushi currently available on the market manufactured using the above-mentioned manufacturing technology have the disadvantage that their foamed products cannot withstand cryopreservation. The current situation is that it is foaming.

(Problems to be solved and means for solving them) As a result of extensive research in view of the above points, the present inventors have found that the above-mentioned drawbacks can be solved by using lecithin and sorbitan unsaturated fatty acid ester together as emulsifiers. As a result, the present invention was completed.

That is, in the present invention, when producing ganatsushi using a water-containing food containing an emulsifier and/or their raw materials and a thiyocholate component, the ganatsushi contains 20 to 50% by weight of oil and fat as essential components and a thiyocholate component. This is a method for producing freeze-resistant ganatsushi, which uses lecithin and sorbitan unsaturated fatty acid ester in combination as emulsifiers, and uses lecithin and sorbitan unsaturated fatty acid esters as emulsifiers. .

The present invention will be explained in detail below.

In the present invention, the water-containing food includes, in addition to natural cream or milk, creams or concentrated milk using various animal and vegetable oils and fats that have been conventionally developed as described above. In addition, these raw materials include oils and fats used in conventionally known creams or concentrated milk, aqueous components including milk solids, sugars such as sucrose, glucose, sorbitol, fructose, maltose, liquid sugar, starch syrup, and polyphosphorus. Various phosphates such as sodium acid, sodium metaphosphate, sodium orthophosphate, sodium pyrophosphate, monosodium phosphate, disodium phosphate, trisodium phosphate, potassium carbonate,
In addition to carbonates such as potassium bicarbonate, sodium carbonate, and sodium bicarbonate, gums such as guar gum, locust bean gum, carrageenan, xanthan gum, tamarind seed polysaccharide, gelatin, crystalline cellulose, carboxymethylcellulose, methylcellulose, and sodium alginate, etc. Examples of various emulsifiers include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, especially polyglycerol condensed ricinoleic acid ester. In the present invention, using the above-mentioned water-containing foods and/or their raw materials, the product contains 20 to 50 weight of oil and fat and 12 to 12 weight of sugar as essential components.
It is used in an amount of 30% by weight, but it is particularly necessary to use lecithin and sorbitan unsaturated fatty acid ester together as an emulsifier. The total amount of these emulsifiers is approximately 0.2 to 3% by weight based on the total amount of the product.
It is appropriate to use them together; using them in excess of these upper limits tends to result in deterioration of flavor.
Conversely, below the lower limit, it becomes difficult to obtain a freezing resistance effect. In particular, the combination of lecithin and monoglyceride, which is taught as a preferred emulsifier in the specification of JP-A-59-28447, is not effective as long as sorbitan unsaturated fatty acid ester is not used in combination, as shown in the subsequent comparative example. Not effective against freezing resistance
Furthermore, the combination of polyglycerol fatty acid ester and sorbitan fatty acid ester, and the combination of polyglycerol fatty acid ester and sucrose fatty acid ester, which are also taught as preferred emulsifiers in JP-A-59-196028, are also used. Not effective unless used in conjunction with saturated fatty acid ester.

Furthermore, in the present invention, the thiyocholate component can be exemplified by conventionally known thiyocholates such as sweet thiyocholate or milk thiyocholate, as well as cacao mass, cocoa powder, cacao butter, etc., and one or more of these can be used as an essential ingredient in the product. Use it so that it is 3 to 40%. In particular, the use of cacao butter in combination is preferable since it has the unique aromatic taste of thiokolate. In the present invention, these thiocholate components other than cocoa butter are preferably treated with enzymes. Originally, when the thiyocholate component is mixed with an aqueous component, it becomes a so-called lumpy state and the viscosity increases, so it is difficult to obtain a satisfactory uniform pre-emulsion and UHT-treated product by simply mixing. Regarding the above points, the present inventors
This problem was solved by enzymatically treating the thiyocholate component, and was previously published in Japanese Patent Application No. 167818 (1983).
No. 58052), when enzymatically treating these thiocholate components, the enzymatic treatment is preferably carried out in an aqueous system, and therefore preferably carried out in a state where it is mixed with a water-containing food. In particular, it goes without saying that the final product may be produced by subjecting the thiyocholate component itself to enzyme treatment in an aqueous system and then adding it to the water-containing food material. As the enzyme, amylase, especially α-amylase, is effective, such as clystase L1, kokugen T, clystase T5, etc.
(all trade names, manufactured by Daiwa Kasei Co., Ltd.), or Spitase PN4 (trade name, manufactured by Nagase Sangyo Co., Ltd.).
It is effective when added at 0.01 to 1.0% to water-containing foods.
These enzymes are stable within the pH range of approximately 5 to 10, and can be activated at a pH of approximately 5 to 7 and at a temperature of 50 to 90°C, for approximately 15 to 20 minutes after addition. It can be treated by stirring with a suitable device such as a propeller or a homomixer and bringing it into contact with the thiokolate component. The pre-emulsion containing the thiocholate component treated with the enzyme in this way has a substantially uniform composition due to its low viscosity, and the emulsion structure will not be destroyed during UHT treatment. A product of consistent quality with almost no difference in composition from beginning to end can be easily obtained. In particular, the present invention contains 16 to 40% of the thiocholate component.
It is effective when producing high viscosity pasty foods such as conventionally known ganatsushi by blending a large amount with.

Thus, when carrying out the present invention, apart from using the above-mentioned conventionally known creams or concentrated milk, when using these raw materials, restrictions must be placed on the order of blending or addition of special raw materials or the order of processes. Furthermore, if thiyocholate is to be treated with an enzyme, it can be treated with an enzyme at any stage during the production process of ganatsushi. Therefore, for example, homogenization may be performed either before or after the UHT sterilization treatment, and the UHT sterilization treatment may be performed using either a conventionally known direct heating method or indirect heating method. Direct heating methods include, for example, Euperization sterilizer (manufactured by Alpra), VTIS sterilizer (manufactured by Alfa Arával), and Lagia UHT.
Sterilizer (manufactured by Lagiar), paralyzator (manufactured by Patschew & Silkeborg), CPVac
-Heat/UHT sterilizers (manufactured by Crimary Package Co., Ltd.) are available, and indirect heating methods include APV.
Plate type UHT processing equipment (manufactured by APV), CP
UHT sterilizer (manufactured by Klimary Package Co., Ltd.),
There are a Stork tubular type UHT sterilizer (manufactured by Stork), a contherm scraping type UHT sterilizer (manufactured by Alfa Arával), etc., and one can appropriately select and use them. Particularly, in order to treat a comparatively highly viscous pre-emulsion, it is preferable to employ an indirect heating method, and it is especially preferable to employ a conther scraping type sterilizer. Furthermore, as mentioned above, in the present invention, the use of gums such as xanthan gum and guar gum or stabilizers such as crystalline cellulose is intended to prevent the thiocholate component in the product from settling during the manufacturing process or in the product. It goes without saying that various phosphates, emulsifiers, sweeteners, etc. may be used as desired.

(Effect) As described above, by using lecithin and sorbitan unsaturated fatty acid ester as emulsifiers, the ice crystals generated during freezing or cryopreservation of the obtained ganatsushi are kept dispersed in a fine state, and the emulsion is dispersed. In addition to preventing fat globules from aggregating or coalescing with each other, it also prevents changes in physical properties after thawing due to freezing denaturation of water-compatible solutes such as proteins, and further improves the water retention of the emulsion after thawing compared to ordinary creams. The present invention has the extremely important effect of increasing the antifreeze water content without causing ice crystals during freezing to separate from the emulsion even after thawing. It has now become possible to provide ganatsushi with excellent freezing resistance without any loss in flavor or physical properties.

(Examples) Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention, but it goes without saying that the present invention is not limited to these Examples. However, the parts shown in the examples are based on weight.

Example 1 10 parts of hydrogenated coconut oil with a melting point of 30°C, 10.5 parts of hydrogenated rapeseed oil with a melting point of 30.3°C, 10 parts of cacao mass (approximately 50% fat content), 0.3 parts of lecithin, and sorbitan unsaturated fatty acid ester (Emazol 0-10F, Kao Food) (manufactured by Co., Ltd.)
Prepare the oil phase by heating and mixing 0.3 parts at about 60 degrees.
Separately, add 4.2 parts of skim milk powder to 35.3 parts of water while stirring to fully dissolve or disperse it, and then add 30 parts of liquid sugar (sucrose-type liquid sugar with a solid content of approximately 67%) while heating. An aqueous phase at about 60°C prepared by sequentially adding 0.1 part of sodium hexametaphosphate, 0.02 part of soda carbonate, 0.015 part of xanthan gum, and 0.015 part of guar gum was mixed with the oil phase, and cleistase was added to this.
0.2 part of L1 (trade name, α-amylase, Daiwa Kasei Co., Ltd.) was added and stirred and held at about 60° C. for 15 minutes to pre-emulsify. Thereafter, while gently stirring the pre-emulsification mixing tank, the pre-emulsion was sterilized at 144°C through a Conther scraping type UHT sterilizer, and then at about 75°C.
Immediately after homogenization under the condition of 50 kg/cm ² , the mixture was cooled to 25 to 5° C. and filled into aseptic packaging (using an aseptic packaging machine manufactured by Schioly) to obtain the desired ganatsushi. This product showed no abnormality in properties such as oil separation even after being stored at 10°C for 60 days under aseptic conditions, and had a good flavor. Further, when this was foamed (500 g was foamed using a Kenmix Aiko model A-907D), a foamed product with an overrun of 58% was obtained in a whipping time of 3 minutes. This foamed material and the foamed material were placed on a sponge cake stand for 5 days at a temperature of -20 to -30.
When the product was frozen and stored at ℃ and then thawed, the flavor was no different from before the frozen storage, and the foamed product and the foamed product on the covered surface had no cracks and were in good condition.

Comparative Example 1 In Example 1, monoglyceride (emulsion) was used instead of sorbitan unsaturated fatty acid ester.
Except for using the same amount of MS (manufactured by Riken Vitamin Co., Ltd.),
When everything else was carried out in the same manner, a foamed product with an overrun of 111% was obtained with a whipping time of 1 minute and 40 seconds. When the foamed material and the foamed material on the napped surface were frozen and stored at -20 to -30℃ for 5 days and then thawed, the foamed material and the foamed material on the napped surface showed significant cracks. It was happening.

Example 2 In Example 1, 0.2% lecithin was used as an emulsifier.
0.2 parts, sorbitan saturated fatty acid ester (Emazol S-30F, Kao Food Co., Ltd.), polyglycerol fatty acid ester (SY-Glister MS-
310, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 0.3 parts of sorbitan unsaturated fatty acid ester (Emazol 0-10F, manufactured by Kao Food Co., Ltd.). A foamed product with an overrun of 75% was obtained. This foamed material and the foamed material were placed on a sponge cake stand for 5 days.
When frozen and stored at -20 to -30℃ and then thawed,
The flavor was also the same as before frozen storage, and the foamed product and the foamed product on the surface of the foamed product had no cracks and were in good condition.

Comparative Example 2 In Example 1, polyglycerol fatty acid ester (SY-Glister MS-
310 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 0.3 parts of sucrose fatty acid ester (HLB5) were used in the same manner.
Although a foamed product with an overrun of 127% was obtained in minutes, the whipping property was poor and the shape retention was completely poor, making it difficult to put it to practical use.

Claims (1)

[Scope of Claims] 1. When producing ganatsushi using a water-containing food containing an emulsifier and/or their raw materials and a thiyocolate component, the ganatsushi contains 20 to 50% by weight of oil and fat as an essential component, and thiyocolate. A method for producing ganatsushi that is resistant to freezing, characterized in that the ingredients are used in an amount of 3 to 40% by weight and saccharides are used in an amount of 12 to 30% by weight, and that lecithin and sorbitan unsaturated fatty acid ester are used together as emulsifiers. . 2. The method of claim 1, wherein the thiocholate component is treated with an enzyme. 3. The method according to claim 2, wherein the enzyme treatment is carried out in an aqueous system. 4. The method according to claim 2 or 3, wherein the enzyme is amylase. 5. The method according to any one of claims 1 to 4, wherein the ganatsu is subjected to ultra-high temperature instant heat sterilization. 6. The method according to any one of claims 1 to 5, wherein the ultra-high temperature instant heat sterilization treatment is performed using an indirect heating method. 7 Claim 1, wherein the indirect heating method is a process performed using a Conther scraping type sterilizer.
The method according to any one of Items 6 to 6.