JPH04278049A - Spread having low fat content - Google Patents

Abstract

PURPOSE:To prepare a continuously producible low-fat spread having excellent spreadability, palatability, etc., seasonable to arbitrary taste and exhibiting physiological activity good for health. CONSTITUTION:The objective low-fat spread contains (A) 20-35wt.% of a fat phase based on the total spread and (B) an aqueous phase containing 16-30wt.% of water-soluble polysaccharide and 0.8-3.0wt.% of a gelling agent based on the total spread, wherein the water-soluble polysaccharide contains 0.1-3.0wt.% (based on the total spread) of a thickening polysaccharide. The water-soluble polysaccharide is e.g. a glucose-condensed water-soluble polysaccharide, arabinoxylan, branched dextrin, glucomannan, galactomannan, enzymatic decomposition product of galactomannan and xanthan gum.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION This invention relates to low fat spreads. More specifically, the present invention relates to a water-in-oil type low-fat spread that prevents phase inversion during production and enables continuous production by containing a certain amount of water-soluble polysaccharide.

0002

BACKGROUND OF THE INVENTION In recent years, there has been a strong call to suppress the intake of high-fat foods, as this can cause ischemic diseases. This tendency has a high fat content, usually more than 80%,
Margarines, also known as spreads, are no exception, and lower fat content is desired.

[0003] Known low-fat water-in-oil spreads include, for example, adding modified starch, hydrocolloid, edible plastic dispersion, etc. to the aqueous phase to adjust the viscosity of the aqueous phase to a specific range. Adjusted spread (JP-A-62-2
32335, JP 63-42647, JP 63-248342, JP 63-294743
Publication No. 64-86831, Japanese Patent Publication No. 1998-1-1
28744, JP-A-1-98441, and JP-A-2-5823).

[0004] In all of these, the dispersion stability of the aqueous phase in the fat phase is improved by adjusting the viscosity of the aqueous phase, and the fat content is reduced to half or less than the conventional one. Compared to conventional high-fat spreads, the types and amounts of ingredients are significantly different, so there are still many problems to be solved not only in quality such as spreadability and texture, but also in manufacturing. For example, according to the experiments of the present inventors, when the above-mentioned low-fat spreads are continuously produced using conventional margarine or spread manufacturing equipment, most of which have A units, B units, or C units, During the process, syneresis occurs or a phase inversion occurs in which the fat phase and aqueous phase are reversed, making it impossible to obtain a spread with a good dispersion state, and even spreads obtained with a relatively stable dispersion state cannot be used in practice. In addition to the drawbacks of spreadability and texture, which are important when eating, the flavor of the spread itself is affected by the unique flavors of starch, protein, etc., making it difficult to add any flavor to the spread. There are limits to this.

[0005]

[Problems to be Solved by the Invention] The present invention enables continuous production, does not have the above-mentioned quality problems, can be flavored freely, and has physiological effects that are favorable for health. The purpose is to provide a low-fat spread with a low fat content.

[0006]

[Means for Solving the Problems] The present invention provides a water-in-oil emulsion spread consisting of a continuous fat phase and a dispersed aqueous phase, in which the fat phase is 20 to 35% of the total amount of the spread.
% by weight, and the aqueous phase is 8% by weight based on the total amount of the spread.
The present invention is a low-fat spread containing ~47% by weight of water-soluble polysaccharide and 0.1-6.0% by weight of gelling agent based on the total amount of the spread. In the spread of the present invention, the water-soluble polysaccharide corresponding to 0.1 to 3.0% by weight based on the total amount of the spread may be a thickening polysaccharide; It may also contain 1.5% by weight of emulsifier. Furthermore, various additives such as salt, milk protein, fragrances, pigments, and flavoring agents may be included as necessary.

[0007] The components constituting the low-fat spread of the present invention will be explained below. Examples of the water-soluble polysaccharide used for preparing the aqueous phase of the present invention include glucose condensed water-soluble polysaccharide, arabinoxylan, branched dextrin, galactomannan, enzymatic decomposition product of galactomannan,
Examples include dietary fibers (indigestible polysaccharides) such as xanthan gum, psyllium seed gum, glucomannan, locust bean gum, tamarind gum, tragacanth gum, guar gum, tara gum, or arabinogalactan, preferably glucose condensed water-soluble polysaccharides, arabinoxylan , branched dextrin, enzymatic decomposition products of galactomannan, and xanthan gum. Such indigestible polysaccharides not only impart dispersion stability to the spread, but also have physiological effects such as improving constipation and regulating the intestines. These water-soluble polysaccharides may be used alone or in combination of two or more, but are usually used in a mixed system of two or more. Among these, water-soluble polysaccharides that can be used as thickening polysaccharides include, for example, xanthan gum, psyllium seed gum, glucomannan, locust bean gum, tamarind gum, tragacanth gum, guar gum,
Examples include tara gum and arabinogalactan, with xanthan gum being particularly preferred. The specific trade name of the water-soluble polysaccharide used in the present invention is polydextrose (Pfizer Co., Ltd.), which is a glucose condensed water-soluble polysaccharide.
), Eclipse Cell Ace (manufactured by Nippon Shokuhin Kako Co., Ltd.) whose main component is arabinoxylan, Pine Fiber (manufactured by Matsutani Chemical Industry Co., Ltd.) whose main component is branched dextrin,
Fiberon (manufactured by Dainippon Pharmaceutical Co., Ltd.) whose main ingredient is an enzymatically decomposed product of galactomannan, Propol (manufactured by Shimizu Chemical Co., Ltd.) whose main ingredient is glucomannan, and SanAce (Sanei Co., Ltd.) whose main ingredient is xanthan gum. (manufactured by Kagaku Kogyo Co., Ltd.)
, Bistop D- whose main ingredient is locust bean gum.
6 (manufactured by Sanei Chemical Industry Co., Ltd.), and among these, water-soluble polysaccharides that can be used as thickening polysaccharides include Propol, SanAce, and Bistop D-6. The amount of water-soluble polysaccharide used is usually, for example, 8 to 47% by weight, preferably 13 to 38% by weight, and more preferably 16 to 30% by weight, based on the total amount of the spread. When using a water-soluble polysaccharide that can be used as a saccharide, the amount used is within the range of 0.1 to 3.0% by weight, preferably 0.2 to 1.0% by weight based on the total amount of the spread.

[0008] Examples of the gelling agent used in preparing the aqueous phase of the present invention include gelatin, carrageenan and agar, with gelatin and carrageenan being particularly preferred. These gelling agents may be used alone or in combination of two or more, and the amount used is 0.1 to 6.0% by weight, preferably 0.8 to 6.0% by weight based on the total amount of the spread. 3.
It is within the range of 0% by weight.

[0009] The fats and oils forming the fatty phase of the present invention include:
For example, natural oils and fats such as soybean oil, rapeseed oil, rice oil, cottonseed oil, safflower oil, sunflower oil, corn oil, balm oil, balm kernel oil, coconut oil, fish oil, beef tallow, lard, and milk fat, preferably soybean oil, In addition to hydrogenated oils obtained by hydrogenating natural oils such as rapeseed oil, corn oil, hydrogenated corn oil, hydrogenated soybean oil, hydrogenated fish oil, etc., preferably hydrogenated corn oil, it is also possible to use hydrogenated oils obtained by transesterifying these with a suitable catalyst. The resulting transesterified oils can be used, but are not limited to these, and may be used alone or in combination of two or more.

[0010] The fatty phase of the present invention preferably has a melting point and solid fat index (SFI) within a certain range, and is specified in 2.3.4.2-71 of ``Standard Oil and Fat Analysis Methods'' edited by Japan Oil Chemists' Association. When measured according to the method described in 2.4.19.2-81, for example, melting point: 19-36°C, SFI: 5°C
32~5 10℃ 29~4 15℃
24~3 20℃ 20~1 25℃ 16~0
30°C 14-0 35°C 11-0 40°C 9-0 Especially melting point: 28-33°C, SFI: 5°C 15-10 10°C 13-9 1
5℃ 12~8 20℃ 11~6 25℃ 10~5
30℃ 9~3 35℃ 6~1 40℃ 4~
Those having 0 are preferred.

Examples of emulsifiers to be added to the fatty phase include monoglycerides (safflower oil monoglycerides) or diglycerides of saturated or unsaturated fatty acids having 14 or more carbon atoms, ricinoleic acid polyglycerides, saturated or unsaturated fatty acids having 12 or more carbon atoms. Examples include sucrose esters of fatty acids, sorbitan esters of saturated or unsaturated fatty acids having 12 or more carbon atoms, or soybean lecithin, preferably polyglycerides of ricinoleic acid, sucrose fatty acid esters,
Examples include soy lecithin. These may be used alone or in combination of two or more, and the amount used is 0.1 to 1.5% by weight, preferably 0.3 to 1.5% by weight based on the total amount of the spread.
It is 0.7% by weight.

[0012] The fragrance added to the composition of the present invention includes:
Examples include butter flavor and milk flavor, examples of pigments include β-carotene and annatto, and examples of flavoring agents include enzymatic decomposition products of milk components and powdered fresh cream. In addition to these, various additives such as stabilizers, preservatives, and preservatives may be added. Among these additives, the water-soluble substances constitute the aqueous phase of the low-fat spread of the present invention;
Oil-soluble substances become constituents of the fatty phase.

The aqueous phase and fat phase thus prepared are mixed such that the amount of the fat phase is 20 to 35% by weight based on the total amount of the spread. Next, a method for producing the low-fat spread of the present invention will be explained. First, a certain amount of water is heated to 50 to 60°C, and while stirring, a predetermined amount of gelling agent is added and dissolved at the same temperature. Furthermore, a water-soluble polysaccharide and a thickening polysaccharide are added and dissolved at the same temperature. , the viscosity at 40°C is 10
00-3000cp, preferably 1600-1900cp
Adjust the jelly strength to 30 to 250 g at 5°C.
・cm, preferably adjusted to 80 to 150 g·cm. Here, the viscosity is a value measured using a B-type viscometer, and the jelly strength is a value measured using a rheometer using a breaking test method. In addition, when adding milk protein, fragrance, flavoring agent, salt, etc. to the aqueous phase, it is necessary to add these before adding the water-soluble polysaccharide. The prepared solution or dispersion is usually maintained at 75 to 80°C for a certain period of time for sterilization, and then cooled to 45 to 50°C. After cooling, evaporated water is replenished and adjusted to the specified amount.

The other phase, which is the fatty phase forming the composition of the present invention, is, for example, a natural oil, a hydrogenated natural oil, a transesterified oil, or a mixture thereof.
It is obtained by heating to 40°C to 45°C, adding and dissolving the emulsifier while stirring slowly, and cooling to 40 to 45°C. When flavorings, pigments, etc. are added to this fat phase, they are added and mixed after cooling.

The low-fat spread composition of the present invention is prepared by dispersing and emulsifying the aqueous phase and fat phase obtained as described above. Specifically, first, 45~
The aqueous phase at 50° C. is added to the fat phase within the same temperature range and pre-emulsified by vigorous stirring for a certain period of time. It is then passed continuously through customary margarine or spread making equipment having A units, B units or C units,
This is done by cooling, solidifying, and kneading.

[0016] The mixing ratio of the aqueous phase and the fat phase varies depending on the fat content of the intended spread. For example, in order to lower the target fat content of the spread, a spread with a larger amount of water-soluble polysaccharide added may be used. The present invention will be explained in more detail by showing examples and comparative examples based on the prior art. The quality testing method for the obtained spread and the criteria for its evaluation are as follows.

[0017] Application property test method: A spread maintained at a temperature of 5° C. is applied thinly to a cardboard with a smooth surface, and its condition is observed and evaluated on a 4-grade scale. Evaluation: Moisture is released during application
...1
No extensibility and rough spread particles...2
Good extensibility but not smooth
...3
Good extensibility and smooth
...4 texture test method: Evaluate in 3 levels based on the sensation of the person who actually tasted it.

[0018] Evaluation: Bad...1 Fair...
...2 Good ...3 Emulsion stability test method: Spread was placed in five 300ml plastic containers and each was heated at 20°C, 25°C, and 30°C.
, 35° C. and 40° C., and the state of the spread was observed every two days and evaluated on a five-point scale. This is continued for 28 days, and the average value of the evaluation values is calculated.

Evaluation: State where the fat phase and aqueous phase are completely separated...1
A state in which dispersed particles combine to form large particles
...2 State where dispersed particles begin to associate
...3 A state in which dispersed particles begin to associate only in the melted part ...4
State where no association of dispersed particles is observed...5

[0020]

[Example] Example 1 Preparation of aqueous phase: 53.05 parts by weight of water was heated to about 50°C,
While stirring, 1.36 parts by weight of gelatin was added. After dissolving, 1.12 parts by weight of salt, 0.12 parts by weight of fragrance, and 5 parts by weight of skim milk powder
．． 05 parts by weight were added. After melting these, 8.95 parts by weight of polydextrose and 0.95 parts by weight of xanthan gum at the same temperature.
32 parts by weight was added, dissolved and thickened. B of this mixture
The viscosity measured with a type viscometer was 1350 cp at 40°C, and the jelly strength at 5°C measured with a rheometer was 1.
It was 24 g·cm. This aqueous phase was sterilized by maintaining it at about 80 °C, and the water evaporated during preparation was replenished, and the water was kept at about 80 °C.
Cooled to 45°C.

Preparation of fatty phase: 7.43 parts by weight of hardened corn oil and 22.27 parts by weight of soybean oil, melting point 29°C.
Safflower oil monoglyceride (Suncraft N
o. 8090) 0.3 parts by weight were mixed at 80°C, and after cooling to 45-50°C, 0.03 parts by weight of fragrance and β-
0.002 parts by weight of carotene was added. The obtained fatty phase has a melting point of 30°C, SFI: 5°C 12.4 10°C 10.5
15℃ 8.0 20℃ 5.4 25℃
3.1 30℃ 1.3 35℃ 0 40℃
It was 0.

[0022] Emulsification step: While vigorously stirring the obtained fat phase, the aqueous phase was added little by little at 43°C, and after the entire amount was added, the mixture was stirred for 30 minutes to obtain an emulsion. This was continuously passed through a testing device having two A units and one B unit, cooled to 16 to 22°C, solidified, and kneaded to obtain a spread.

[0023] The resulting spread was tested for applicability, texture and emulsion stability. Examples 2 to 5 Various spreads were manufactured according to Example 1 by changing the type and amount of each component, and the same tests as in Example 1 were conducted. The components of the various spreads of Examples 1 to 5 are summarized in Table-1, the viscosity and jelly strength of the aqueous phase are summarized in Table-2, and the results of various tests on the obtained spreads are summarized in Table-3.

[0024]

[0025]

Comparative Example 1 This comparative example is based on the method disclosed in Japanese Patent Application Laid-open No. 1-128744. Preparation of aqueous phase: 13.73 parts by weight of 10% skim milk powder aqueous solution was held at 75°C for 15 minutes, then cooled to 50°C, and while stirring, 3.75 parts by weight of starch (hydroxydistarch phosphate) was added.
parts by weight and 0.0375 parts by weight of lard-cured monoglyceride were added. Then, after holding at 87°C for 5 minutes, 8°C
Paste A was prepared by cooling the mixture to 100 mL and leaving it overnight to prepare Paste A. Meanwhile, 0.11 parts by weight of potassium sorbate and 0.26 parts by weight of sodium dihydrogen phosphate dihydrate were added to a 12.8% aqueous solution of a 4:1 mixture of whey protein and skim milk powder heated to 50°C with stirring. Part by weight, trisodium citrate
0.28 parts by weight of dihydrate and 0.1 parts by weight of sodium hydroxide were added, and after cooling to 48°C, the paste A was added.

Preparation of fatty phase: 3.73 parts by weight of soybean oil and 20.80 parts by weight of butter oil were mixed, and 1.0 parts by weight of lard-hardened monoglyceride was added at 50° C. and stirred. Emulsification step: The aqueous phase and fat phase were mixed and pre-emulsified for 15 minutes, then heated to 80°C, cooled to 45°C, cooled, solidified and kneaded in a water-cooled stirring crystallizer. , got the spread.

Comparative Example 2 This comparative example is based on the method disclosed in JP-A-2-5823. Preparation of aqueous phase: Add 0.13 parts by weight of potassium sorbate and sodium dihydrogen phosphate dihydrate to a 12.8% aqueous solution of a 4:1 mixture of whey protein and skim milk powder heated to 50°C with stirring. Add 0.23 parts by weight and 0.26 parts by weight of trisodium citrate dihydrate, cool to 47°C, add 1.43 parts by weight of hydroxypropyl distarch phosphate and 1.01 parts by weight of common salt, and stir for 20 minutes. Stirred. Preparation of fatty phase: 14.38 parts by weight of soybean oil and melting point 41°C
9.63 parts by weight of hardened corn oil were mixed and heated to 70°C, and 1.05 parts by weight of lard hardened monoglyceride was added and stirred. Emulsification step: The aqueous phase and fat phase were mixed and pre-emulsified, then cooled, solidified and kneaded in a water-cooled stirring crystallizer to obtain a spread.

Comparative Example 3 This comparative example is based on the method disclosed in JP-A-62-232335. Preparation of aqueous phase: 61.53 parts by weight of water heated to 50°C,
While stirring, 1.50 parts by weight of gelatin (260 olelyme), 10.40 parts by weight of parsley SA2 and 1.35 parts by weight of common salt were sequentially added, held at 90°C for 5 minutes, and then cooled to 60°C. . Preparation of fatty phase: 20.32 parts by weight of soybean oil and melting point 41°C
4.30 parts by weight of hydrogenated corn oil were mixed and heated to 60°C, and 0.38 parts by weight of slightly hydrogenated rapeseed oil monoglyceride was added and stirred. Emulsification process: The aqueous phase and fat phase were mixed and pre-emulsified for 15 minutes, then cooled, solidified and kneaded in a water-cooled stirring crystallizer, but phase inversion occurred and no spread was obtained. .

Comparative Example 4 This comparative example is based on the method disclosed in Japanese Patent Application Laid-Open No. 63-248342. Preparation of aqueous phase: 73.35 parts by weight of water heated to 80°C,
While stirring, 0.30 parts by weight of copper carrageenan and 1.35 parts by weight of common salt were sequentially added, and the mixture was cooled to 70°C. Preparation of fatty phase: 14.12 parts by weight of soybean oil and melting point 41°C
10.50 parts by weight of hydrogenated corn oil were mixed and heated to 70°C, and 0.38 parts by weight of slightly hydrogenated rapeseed oil monoglyceride was added and stirred. Emulsification process: The aqueous phase and fat phase were mixed and pre-emulsified for 15 minutes, then cooled, solidified and kneaded in a water-cooled stirring crystallizer, but phase inversion occurred and no spread was obtained. .

Comparative Example 5 This comparative example is based on the method disclosed in Japanese Patent Application Laid-Open No. 63-294743. Preparation of aqueous phase: 73.49 parts by weight of water heated to 50°C,
While stirring, gelatin 0.00014 parts by weight, salt 1.31
parts by weight, 0.15 parts by weight of potassium sorbate and 0 parts by weight of butyric acid
．． 015 parts by weight were added one after another, held at 90°C for 5 minutes, and then cooled to 60°C. Preparation of fatty phase: 13.80 parts by weight of soybean oil and melting point 41°C
10.85 parts by weight of hydrogenated corn oil were mixed and heated to 60°C, and 0.35 parts by weight of slightly hydrogenated rapeseed oil monoglyceride was added and stirred. Emulsification step: The aqueous phase and fat phase were mixed and pre-emulsified for 15 minutes, then cooled, solidified and kneaded in a water-cooled stirring crystallizer, but syneresis occurred and no spread was obtained.

The spreads obtained in Comparative Examples 1 and 2 were subjected to the same quality tests as in Examples 1 to 5. The results are shown in Table-4.

Comparing the spreads obtained in Examples 1 to 5 and the spreads obtained in Comparative Examples 1 and 2, the spreads of Examples 1 to 5 are superior to those of Comparative Examples 1 and 2 in terms of spreadability and texture. You can see that it is better than the spread.

Claims (6)

[Claims] Claim 1: In a water-in-oil emulsion spread consisting of a continuous fat phase and a dispersed aqueous phase, the fat phase accounts for 20 to 35% by weight based on the total amount of the spread, and the aqueous phase accounts for 8 to 35% by weight based on the total amount of the spread. 47% by weight of water-soluble polysaccharide and 0.1 to 6.0% by weight based on the total amount of spread
A low-fat spread containing a gelling agent. [Claim 2] 0.1 to 3.
The low-fat spread according to claim 1, wherein the water-soluble polysaccharide corresponding to 0% by weight is a thickening polysaccharide. 3. The low-fat spread according to claim 1 or 2, wherein the gelling agent is gelatin, carrageenan or agar. Claim 4: The fat phase is 0.0% based on the total amount of the spread.
A low-fat spread according to any one of claims 1 to 3, comprising 1 to 1.5% by weight of emulsifier. 5. The water-soluble polysaccharide is a glucose-condensed water-soluble polysaccharide, arabinoxylan, branched dextrin, glucomannan, galactomannan, an enzymatic decomposition product of galactomannan, or xanthan gum. Low-fat spread as described in . Claim 6: Viscosity at 40°C is 1000-30
00 cp, and the jelly strength at 5°C is 30
The low-fat spread according to any one of claims 1 to 5, obtained by dispersing an aqueous phase of ~250 g·cm in a fat phase.