JPH0412101B2 - - 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, a method for freezing and preserving a creamy fat composition with a high oil content in a foamed state, and thawing it at the time of use. The present invention relates to a method for producing a creamy fat and oil composition having excellent flavor and freeze resistance without causing any quality deterioration. (Background of the Invention) Foaming creams (general term for natural fresh cream and other creamy oil and fat compositions having foaming properties) conventionally used for icing and toppings of desserts, cakes, etc. ) has been used after being whipped 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 large quantities of whipped cream can now be produced continuously at one time, but there is still a limit to the daily production amount. 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 to ensure that the decorated creams do not crack or break down the emulsification during storage, and that when thawed, they do not lose their shape, separate whey, discolor (yellowing due to protein denaturation), or deteriorate flavor. It is necessary that there be no. 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) Under these circumstances, foaming creams that are resistant to freezing have recently been developed.
No. 58-49228 and No. 58-57145 and JP-A-Sho
Although various manufacturing methods have been disclosed as seen in specifications such as No. 58-152457, creams that can fully satisfy the above requirements have not yet been developed.
In particular, all of the above-mentioned documents, except for the last publication, are related to low oil content, but the development of creams with high oil content of 35 to 50% and freeze resistance, such as the present invention, is a low oil content. This is more difficult than oil-based products. In addition, in the specification of JP-A-58-152457, which includes high-oil creams with an oil content of 10 to 60%,
It is characterized by containing a specific amount of calcium salt, but according to the experience of the present inventors, when calcium salt is added to creams, it tends to cause plasticization (so-called brittleness), and it becomes hard and cannot be whipped satisfactorily. It's inappropriate. (Problems to be Solved by the Invention; Objectives) As described above, the present inventors have developed a creamy fat composition with high oil content that has excellent freezing resistance and good flavor and does not cause any quality deterioration even after repeated freezing and thawing. As a result of intensive research, we have completed the present invention. (Problem-solving means; structure) That is, the present invention pre-emulsifies, homogenizes, and sterilizes an oil phase and an aqueous phase containing a protein component to produce a creamy fat composition having freeze resistance. Hydrogenated oil 20~67% and other melting point 20~40℃
Mixed fats and oils 35-50% with 33-80% animal and vegetable oils,
An emulsifier containing 2 to 20% (solid equivalent) of one or more sugars and/or sugar alcohols selected from sorbitol, maltose, glucose, and fructose, and a polyglycerol fatty acid ester 0.5 to 2
%, modified starch 0.1 to 1%, and phosphate and gums as essential components. 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 20 to 67% hydrogenated lauric oil and other animal and vegetable oils and fats with a melting point of 20 to 40°C.
It is necessary to use a mixture of oil and fat with ~80%. If the hydrogenated lauric oil in the mixed fat is less than 20%, the shape retention of the foamed product after thawing will be poor, and on the contrary,
If it exceeds 67%, the viscosity of the creamy fat/oil composition itself increases during storage or transportation, and the foam tends to become lumpy (plasticization phenomenon), and the foam becomes compact over time (foaming The tissue becomes compact and becomes hard and solidified. Hydrogenated lauric oils are particularly suitable for hydrogenated oils with an iodine value of 1 or less, with an SFI value of 60 to 85 at 10℃, and 20℃.
It is preferable to use a sharp fractionated hardened palm kernel oil with melting properties of 60 to 85 degrees Celsius and 10 or less at 35 degrees Celsius. A foamed product that melts in the mouth can be obtained. Also,
Other animal and vegetable oils with a melting point of 20 to 40°C may be non-lauric vegetable oils or animal fats such as milk fat, but hydrogenated rapeseed oil is particularly recommended. preferable. In the present invention, such fats and oils are used in an amount of 35 to 50% based on the total amount of the creamy fat composition. Oil consumption is 35%
If the amount is less, the foaming properties (whipping properties) will be poor, and it will be difficult to obtain a foamed product with shape retention properties since the foaming properties will not be sufficiently whipped. If more than 50% is used, the viscosity of the creamy fat composition itself tends to increase during storage or transportation. The above facts are shown in Table-1 below.
This was confirmed by the experimental results shown in 2.

[Table] Based on the above results, hydrogenated oil of lauric oil is 70%
%-containing oils and fats, the overrun (OR) is slightly low, the foamed material shows a phenomenon of compaction over time, and when it is thawed after frozen storage, there are a large number of foams on the surface of the foamed material. Cracks were formed and the product was defective (Experiment No. 1), and the product using 20% oil and fat had a slight tendency to lose its shape and regain its shape, and the shape retention after thawing was also slightly sagging. This was determined to be the limit (Experiment No. 5). Furthermore, products that do not use hydrogenated lauric oils exhibit deformation and significant return phenomena, have poor melting in the mouth, and have poor shape retention even in a thawed state, resulting in foamed products that sag. In contrast to the above, all cases using oils containing 30, 45, and 65% of hydrogenated lauric oils were good (Experiments Nos. 2 to 4). Furthermore, experiments were carried out using the oil and fat composition of Experiment No. 3 in Table 1 above while changing the oil and fat content of the creamy oil and fat composition as follows. The results are shown in Table-2.

[Table] As a result, when the oil content is 60%, the viscosity is high and tends to thicken, the overrun is low, and the meltability in the mouth is poor. In addition, it is undesirable to have cracks in the thawed state (Experiment No. 6). On the other hand, in the case of 25%, a tendency of deformation, reversion and syneresis is observed, and also a tendency to sag in terms of shape retention in the frozen and thawed state, which is undesirable (Experiment No. 10). On the other hand, when the fat and oil content was within the range of 35% to 50%, all results were good (Experiments Nos. 7 to 9). Furthermore, in the present invention, the amount of sugar or sugar alcohol other than sucrose is 2 to 2 to
Use 10%. 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. Also, if you use it beyond the upper limit,
This is not preferable because the viscosity of the creamy fat composition itself tends to increase during storage or transportation.
For this purpose, it is particularly preferable to use sorbitol, maltose, glucose, and fructose; sucrose hardly causes hardening. The above facts were confirmed by the following experimental results. In addition, in the following experiment, all other conditions other than the type of sugar and the blending ratio were conducted in the same manner as in Example 1. In addition, sorbitol was used with a solid content of 70%, and all other sugars were in powder form.

[Table] As a result, when sucrose was used as the sugar, significant cracking occurred on the surface of the foam after thawing, and the product turned yellow (Experiment No. 11). In addition, the product containing 28% sorbitol (19.6% in terms of solid content) showed a tendency for the melting in the mouth to deteriorate slightly and was judged to be at the upper limit (Experiment No. 19). Furthermore, the product using 35% (solid content equivalent: 24.5%) had a high viscosity, decreased overrun, and had poor meltability in the mouth (Experiment No. 20). On the other hand, all cases in which sugars or sugar alcohols other than sucrose were used in an amount of about 3 to 12% in terms of solid content were good (Experiments Nos. 12 to 18). In addition, as an emulsifier, polyglycerol fatty acid esters, especially stearic acid-based polyglycerol saturated fatty acid esters of glycerin dimers to decamers, are used in an amount of about 0.2 to 1% based on the total amount of the composition, thereby creating a foamed product with a high overrun. Obtainable. Examples of such emulsifiers include Sunsoft Q-18B (trade name, manufactured by Taiyo Kagaku Co., Ltd.), SY Glister MS-30, SY Glister SS-500, SY Glister MS-500, and SY Glister MSW.
-750 (trade name, both manufactured by Sakamoto Pharmaceutical Co., Ltd.) is an example. Other emulsifiers as necessary, such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester,
It can be used in combination with one or more of glycerin fatty acid ester and propylene glycol fatty acid ester, and the total amount of these emulsifiers is 0.5 to 2% based on the total amount of the composition. The above facts were confirmed by the following experimental results.

[Table] As a result of the above, the product that did not use polyglycerol fatty acid ester had a low overrun.
Melting in the mouth tended to worsen (Experiment No. 21).
On the other hand, all cases in which the same ester was used in the range of 0.2 to 1.0% were good (Experiment No. 22 to
26). The texture of the one using 1.0% was slightly sticky (Experiment No. 26). Further, in the present invention, in order to improve the texture and organization of the foamed product after thawing, processed starch is used in an amount of 0.1 to 1% based on the total amount of the foamed product. Such modified starch may be any starch as long as it has been phosphorylated, especially Corflo 67 (trade name,
The one manufactured by Oji National Co., Ltd. is effective. The above facts were confirmed by the following experimental results. In addition, in the following experiment, all conditions other than the blending ratio of processed starch were carried out in the same manner as in Example 1.

[Table] As a result, the foamed product that did not use modified starch had significant cracks on the surface of the foam after thawing, and was completely impractical (Experiment No.
27). In addition, the product using 1.5% modified starch showed an increase in viscosity and a decrease in overrun, and also exhibited a tendency for shape retention and melting in the mouth to deteriorate slightly, as well as a tendency for a rebound phenomenon to occur (Experiment No. 32). ).
On the other hand, those using 0.3 to 1.0% of processed starch exhibited good properties before and after freezing (Experiment Nos. 28 to 31). In the present invention, various phosphates and gums are used in addition to the above components. Phosphate use is
It has the effect of stably maintaining the emulsified state of the cream composition, and it is particularly effective to use 0.02 to 0.5% of sodium hexametaphosphate and dibasic sodium phosphate. As for gums, it is particularly effective to use 0.02 to 0.2% xanthan gum, since it has the effect of improving the texture and structure of the foamed product. Each of these requirements detailed above has a subtle influence on the physical properties of the high-oil content creamy fat composition with freezing resistance, which is the objective of the present invention, and the effects of the present invention are limited. There is an organic and inseparable relationship in obtaining. (Effects) Thus, the creamy oil composition with high oil content obtained by the method of the present invention can be prepared by freezing it, thawing it, and then foaming it in a continuous foaming device, or by whipping it into a foamed product in advance. Even if it is frozen and stored and then thawed before use, a foam with excellent quality that does not cause shape retention, structure, texture, or whey separation can be obtained. It has become possible to adequately meet demand. 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. EXAMPLES The effects of the present invention will be made clearer by illustrating examples below, but the spirit of the present invention is not limited by the following examples. In particular, 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 13 parts and 4 parts of hydrogenated rapeseed oil with a melting point of 22°C and 30°C (by weight, the same applies hereinafter) and fractionated hydrogenated palm kernel oil with an iodine value of 0.3 and a melting point of 35°C (SFI value, 79.0 at 10°C, 20°C
77.5 at , 52.5 at 30℃, 0 at 40℃) 16 parts and milk fat
12 parts of each were melted and mixed, and 0.4 part of polyglycerol fatty acid ester (Q-18B) and 0.2 part of soybean lecithin were dissolved therein to prepare an oil phase. on the other hand,
43 parts of water, 4 parts of skim milk powder, 4.3 parts of sorbitol, 2 parts of maltose, sucrose fatty acid ester (HLB5)
0.2 part, xanthan gum 0.04 part, modified starch (Corflo 67) 0.5 part, dibasic sodium phosphate 0.05 part,
An aqueous phase was prepared by dissolving or dispersing 0.02 part of sodium bicarbonate and 0.28 part of sodium hexametaphosphate, respectively. Next, the oil phase and water phase are heated to about 65 to 70°C.
After pre-emulsification, the mixture was homogenized under a pressure of 50 kg/cm ² , and then sterilized at 140°C for 4 seconds using a VTIS sterilizer (UHT sterilizer manufactured by Alf Arával), and again at 70 kg/cm ²
After rehomogenization under a pressure of The creamy fat composition thus obtained has a viscosity of
335 cp, mix 150 g of sucrose with this composition 1 and mix it with a 10-coat mixer (Kanto Mixing Machine Industry Co., Ltd.).
When the foam was whipped with a foaming machine (manufactured by Miyazaki Co., Ltd.), a foamed product with a foaming time of 5 minutes and 7 seconds and an overrun of 178% was obtained. This foamed material did not lose its shape even after being left at 23° C. for 24 hours, and had extremely good shape retention, and melted in the mouth very well without any syneresis, rebound, or clumping phenomena. In addition, this foamed product was stored frozen at -35℃ for two weeks and then thawed at 15℃, resulting in no cracking, no discoloration, no flavor deterioration, and a freeze-resistant product with good shape retention without losing its shape. It was excellent. Example 2 29 parts of hydrogenated rapeseed oil with a melting point of 30°C and an iodine value of 0.3 with a melting point of 35
An oil phase was prepared by melting and mixing 16 parts of fractionated hydrogenated palm kernel oil at 10°C, and dissolving 0.4 part of porglycerol fatty acid ester (SY Glister, MS-310) and 0.2 part of soybean lecithin. On the other hand, water 43
Contains 4 parts of skim milk powder, 4.3 parts of sorbitol, 2 parts of glucose, and 0.2 parts of sucrose fatty acid ester (HLB5).
part, xanthan gum 0.04 part, modified starch (Corflo
67) 0.5 part of dibasic sodium phosphate, 0.02 part of sodium bicarbonate, and 0.28 part of sodium hexametaphosphate were each dissolved or dispersed to prepare an aqueous phase. Next, the oil phase and the aqueous phase were pre-emulsified at about 65 to 70°C and homogenized under a pressure of 50 kg/cm ² .
Sterilize at 140℃ for 4 seconds using a VTIS sterilizer, and then re-sterilize.
After rehomogenization under a pressure of 70Kg/ ^cm2 , store in a refrigerator at 5℃.
Aged for more than 18 hours. The creamy fat composition thus obtained has a viscosity of
When this was whipped in the same manner as in Example 1, a foamed product with a foaming time of 6 minutes and 20 seconds and an overrun of 183% was obtained. This foamed product did not lose its shape even after being left at 23° C. for 24 hours, and had extremely good shape retention. It also had no syneresis, rebound, or clumping phenomena, and melted well in the mouth. In addition, this foamed material was heated to -35℃ for 2
After freezing for a week and then thawing at 15°C, the product showed no cracks, no discoloration, no flavor deterioration, and had good shape retention and excellent freezing resistance. Example 3 13 parts and 4 parts of rapeseed hydrogenated oil with a melting point of 22°C and 30°C, 16 parts of fractionated hydrogenated palm kernel oil with an iodine value of 0.3 and a melting point of 35°C, and 12 parts of milk fat were melted and mixed, and polyglycerol fatty acid was added to the mixture. Estelle (SY Glister)
MS-500) and 0.2 parts of soybean lecithin were dissolved to prepare an oil phase. Meanwhile, 40 parts of water and 4 parts of skim milk powder
7 parts sorbitol and 4 parts maltose, 0.2 parts sucrose fatty acid ester (HLB5), 0.04 parts xanthan gum, 0.5 parts modified starch (Corflo 67), 0.05 parts dibasic sodium phosphate, 0.28 parts sodium bicarbonate.
An aqueous phase was prepared by dissolving or dispersing each part. Next, the oil phase and the aqueous phase were pre-emulsified at about 65 to 70°C, homogenized under a pressure of 50 kg/cm ² , sterilized for 4 seconds at 140° C. using a VTIS sterilizer, and again under a pressure of 70 kg/cm ² Re-homogenized at bottom and aged in a refrigerator at 5° C. for over 18 hours. The creamy fat composition thus obtained has a viscosity of
390 cp was whipped in the same manner, resulting in a foamed product with a foaming time of 5 minutes and 30 seconds and an overrun of 172%. Even when this foamed product was left at 23° C. for 24 hours, it did not lose its shape and had extremely good shape retention, and melted in the mouth very well without any syneresis, rebound, or clumping phenomena. In addition, after freezing and preserving this foam at -35°C for one month, thawing it at 15°C revealed that it had no cracks, no discoloration, no flavor deterioration, and had good shape retention without losing its shape. It had excellent freezing resistance.

Claims (1)

[Claims] 1. Pre-emulsifying an oil phase and an aqueous phase containing a protein component,
When homogenizing and sterilizing to produce a freezing-resistant creamy fat composition, 20 to 67% hydrogenated lauric oil (by weight, the same applies hereinafter) and other animal and vegetable fats and oils with a melting point of 20 to 40°C are used. Mixed oil and fat with 33-80%
35-50%, one or more sugars and/or sugar alcohols selected from sorbitol, maltose, glycose, fructose 2-20% (solid basis), emulsifier containing polyglycerol fatty acid ester 0.5-2%, modified starch 0.1 to 1% of the above-mentioned creamy fat composition, further comprising using phosphate and gum as essential ingredients. 2 The hydrogenated lauric oil is palm kernel oil fractionated hydrogenated oil with an iodine value of 1 or less, and an SFI value of 10°C.
60-85 at 20°C, and 10 or less at 35°C. 3. The method according to claim 1 or 2, wherein the polyglycerol fatty acid ester is a saturated fatty acid ester of polyglycerol. 4. The method according to any one of claims 1 to 3, wherein xanthan gum is used as the gum. 5. The method according to any one of claims 1 to 4, wherein sodium hexametaphosphate and dibasic sodium phosphate are used as the phosphate.