JPH04287654A - Foamable oil-in-water type emulsion composition - Google Patents

Abstract

PURPOSE:To provide a foamable oil-in-water type emulsion composition having improved freezing preservability and maintaining the shape-retaining property, physical properties and flavor thereof after thawed. CONSTITUTION:The subject composition contains 35-50wt.% of fats and oils, 2-20wt.% of polydextrose, 1-10wt.% of fat-free solid milk and 0.3-2wt.% of an emulsifier. The composition does not require a specific condition such as a quick freezing process, can be frozen-stored for a long period, holds the shape retainability, physical properties and flavor of the non-frozen composition even after thawed, and is deteriorated only little in comparison with conventional compositions.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention relates to a foamable oil-in-water emulsion composition, and more specifically, its use in the confectionery industry as a substitute for fresh cream in icing and toppings for desserts, cakes, etc. It is a foaming oil-in-water type that is suitable for icing and topping, and can be frozen during distribution and storage, and then thawed when necessary without any deterioration in quality compared to before freezing. The present invention relates to an emulsified composition.

0002

[Prior Art] Creams (fresh cream and foaming oil-in-water emulsion compositions used as substitutes for fresh cream) used for icing and toppings of desserts, cakes, etc. are collectively called creams. ) has been foamed each time. However, the foaming work for these creams is very delicate and requires considerable skill, and the work itself is very time-consuming. In addition, Western confectionery using these whipped creams is hygienically rated at 3-4% even when stored refrigerated.
It could not be stored for long periods of time (limited to days), and if there was a large demand for it at one time, production was likely to be disrupted.

[0003] For confectionery manufacturers, in order to solve these problems, it is desirable to be able to freeze and preserve Western confectioneries produced using foamed creams. However, when conventionally known creams are frozen and stored after foaming and then thawed again, the emulsification breaks due to ice crystal formation or protein denaturation occurs during freezing, resulting in cracks, loss of shape, and discoloration. This results in quality deterioration such as
It could not be put to practical use.

Under these circumstances, attempts have been made to develop creams that are resistant to freezing. For these freeze-resistant creams, the important requirements are that the above-mentioned quality deterioration does not occur during freezing storage and thawing, and that the original flavor and texture of fresh cream are not impaired. . Methods for producing freeze-resistant creams that have been researched and developed and proposed so far include, for example, a method of adding sugar or sugar alcohol, modified starch, and high-molecular polysaccharides such as xanthan gum (Japanese Unexamined Patent Application Publication No. 62-118) 228
246), and a method of adding a specific amount of calcium salt (Japanese Unexamined Patent Publication No. 152457/1983).

[0005]

[Problem to be Solved by the Invention] However, in the former case, sweetness and
There are problems such as the sweetness level being limited and not being able to fully meet the wide range of tastes of consumers, and the texture being sticky, which is characteristic of high-molecular polysaccharides. In the latter case, although the effect on texture is not observed as in the former case, the range of calcium ion concentration that can be prepared is very limited, so natural non-fat milk solids added to the It has the disadvantage that it is difficult to maintain stable quality during manufacturing due to fluctuations in the salts present in the process.

[0006] In view of the above points, the products of the present invention are capable of stably foaming while satisfying the original texture and aesthetic appearance of fresh cream while overcoming the above-mentioned drawbacks of raw creams. The present invention has been completed with the aim of producing creams that can be frozen and stored even after foaming.

[0007]

[Means for Solving the Problems] That is, the foamable oil-in-water emulsion composition according to the present invention contains 35 to 50% by weight of oil and fat;
Polydextrose 2-20% by weight, non-fat milk solids content 1-20% by weight
10% by weight, and 0.3 to 2% by weight of an emulsifier.

[0008] The polydextrose has a molecular weight of 150
It is a high-molecular polysaccharide made by polymerizing approximately 0 sorbitol. When this polydextrose is added to creams,
(1) It does not have the sweetness characteristic of monosaccharides and oligosaccharides such as sucrose, so it does not affect the sweetness of creams. (2)
) When other high-molecular polysaccharides, such as starches, carrageenan, and xanthan gum, are added to creams, they cause a significant increase in viscosity, a decrease in foaming volume, and a sticky feeling, whereas polydextrose Since polydextrose has a lower molecular weight than other polymeric polysaccharides, there is almost no change in the physical properties or texture of creams. (3) Polydextrose itself has moisturizing properties, so foamed creams can be frozen. It has the advantage that evaporation of water in the foamed product can be prevented during storage and storage after thawing, and this effect can be obtained even when not frozen.

[0009] In the present invention, the above-mentioned polydextrose is contained in an amount of 2 to 20% by weight based on the entire composition.
Added. The amount of polydextrose added is 2% by weight.
If the amount is less, no effect will be observed. In other words, if creams are foamed, stored frozen, and thawed again, significant cracks will be observed on the surface of the foamed product, making it completely impractical. Also, the amount of polydextrose added is 20
If it exceeds % by weight, the specific gravity of the aqueous phase in the emulsified composition increases and the fat globules in the emulsified composition tend to float and separate.
Whey separation is observed during static storage of the composition.

The amount of oil and fat used in the present invention is 35 to 50% by weight based on the total composition. If the amount of oil or fat used is less than 35% by weight, it will be difficult to obtain sufficient shape retention for the foamed product. Furthermore, if more than 50% by weight of oil or fat is used, the viscosity of the emulsified composition itself increases or becomes plasticized after production and during storage and transportation, making it difficult to obtain sufficient foaming properties.

[0011]Furthermore, as the fats and oils used in the present invention, natural animal and vegetable oils and fats and oils obtained by fractionating, hardening, transesterifying, etc., may be used alone or in a mixture of two or more types, but in particular, It is preferable that the rising melting point of the whole fat and oil is 27 to 35°C. If the rising melting point of this oil or fat is lower than 27°C, the icing or topping foam will lose its shape when stored at a temperature of 15°C or higher. Moreover, when the melting point rise is 35° C. or higher, deterioration in melt-in-the-mouth texture is observed.

[0012] Next, as a source of non-fat milk solids used in the present invention, milk solids obtained from milk, including processed products thereof, are used. Specifically, one or more types may be selected and used from the group consisting of animal milk, skim milk, condensed milk, skim condensed milk, powdered milk, skimmed milk powder, buttermilk, buttermilk powder, powdered whey, and sodium caseinate. The amount of non-fat milk solids to be used is in the range of 1 to 10% by weight in terms of flavor and viscosity of the emulsified composition.

[0013] The salts used in the present invention may be selected from one or more sodium salts or potassium salts of polymerized phosphoric acid, phosphoric acid, citric acid, or carbonic acid. As the salts, for example, sodium salts such as sodium bicarbonate, dibasic sodium phosphate, sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate, or potassium salts can be used. By adjusting the pH of the aqueous phase to 5.5 to 7.5 using these salts, the viscosity of the composition itself can be stabilized. However, if these effects can be achieved without adding these salts, such as when sodium caseinate is used as the non-fat milk solids, there is no need to add such salts. The addition of salts may be appropriately selected depending on the type of milk used.

[0014] The emulsifier used in the present invention may be one or two of known emulsifiers such as natural emulsifiers such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and propylene glycol fatty acid ester. The above can be used in combination. The total amount of emulsifier is required to be at least 0.3% by weight to maintain the stability of the composition, but if the total amount of emulsifier exceeds 2% by weight,
It is not preferable because it affects the palatability such as "astringency".

[0015] Proteins such as soybean protein, egg white and egg yolk, fragrances, flavoring agents, gums, etc. may be added to the above composition as required. The above-mentioned gums include xanthan gum,
Viscous polymers that have a thickening effect, such as locust Bingham, carrageenan, and sodium alginate. The reason why gums with such a thickening effect are added is that when the viscosity of the composition is low, fat globules float to the surface due to the difference in specific gravity between the aqueous phase and the oil phase when the composition itself is stored stationary. Whey may separate, and in such cases, the above-mentioned gums can be added to adjust the viscosity of the composition to 100 to 500 cp to prevent separation.

[0016] As a method for producing the above-described foamable oil-in-water emulsion composition according to the present invention, for example, the aqueous phase and oil phase in which the above-mentioned raw materials have been dissolved and dispersed are heated at around 60°C. After pre-emulsifying and homogenizing if necessary,
For example, perform UHT sterilization at 120° C. or higher for 2 seconds or longer. Next, for example, homogenization is performed using a two-stage pressure homogenizer under a temperature condition of 40 to 80°C with the sum of the first stage pressure and second stage pressure in the range of 30 to 250 kg/cm2, and the temperature is reduced to 10°C or less. All you have to do is cool it down and age it. Moreover, after preparing the emulsified composition in this way, it can also be mixed with other creams and used. In this case, the composition of the entire emulsified composition after mixing is the composition of the present invention, 35 to 50% by weight of oil and fat, 2 to 20% by weight of polydextrose, 1 to 10% by weight of non-fat milk solids, and 0% of emulsifier. There is no problem as long as it is within the range of .3 to 2% by weight.

The foamable oil-in-water emulsion composition according to the present invention prepared as described above does not require special conditions such as rapid freezing, and can be prepared under general conditions of, for example, -25°C to -15°C. Just by placing icing and foamed toppings in the freezer, you can store them frozen for a long period of time. Even after thawing, they retain their physical properties such as shape retention, texture, and flavor, and do not change over time after thawing. The amount is significantly less than that of conventional creams. Moreover, according to the present invention, monosaccharides, oligosaccharides, or conventional polymeric polysaccharides are not required to impart freezing resistance to these foamed products, so the flavor is the same as when using conventional creams. , texture can be obtained. Thus, the present invention makes it possible to impart the above-mentioned properties to creams by adding polydextrose to creams.

[0018]

EXAMPLES The present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples in any way.

Example 1 A foamable oil-in-water emulsion composition was produced by the following formulation and production method.

(Composition) Oil phase corn hardened oil (rising melting point 32°C)
30% by weight unsalted butter
15% by weight soy lecithin
0.15% by weight polyglycerin fatty acid ester 0.1% by weight sorbitan fatty acid ester 0.05
wt% aqueous phase polydextrose
7% skimmed milk powder by weight

5% by weight sucrose fatty acid ester
0.1% by weight Sodium tripolyphosphate 0.05
wt% bicarbonate of soda
0.05% water by weight

42.5% by weight

(Manufacturing)
While heating water to 40℃ and stirring, sucrose fatty acid ester,
Sodium tripolyphosphate, sodium bicarbonate, skim milk powder, and polydextrose were dissolved and dispersed in this order, and then the temperature was raised to 60°C, stirring was stopped, and the mixture was degassed to prepare an aqueous phase. Separately 60℃
Corn hardened oil and unsalted butter were dissolved and mixed, and soybean lecithin, polyglycerin fatty acid ester, and sorbitan fatty acid ester were dissolved therein to prepare an oil phase. Next, the oil phase was poured into the aqueous phase and pre-emulsified at 60°C with a stirrer. This pre-emulsified liquid was directly sterilized with steam at 140°C for 4 seconds, and a pressure of 30/60K was applied using a two-stage homogenizer.
After homogenizing at g/cm2, the mixture was cooled to 5°C, placed in a container, and aged in a refrigerator (5°C) overnight.

When 10% by weight of sucrose was mixed into the oil-in-water emulsion composition thus obtained and whipped using a conventional whipping machine, the result was an overrun of 120 (see Note 1 in Table 1 below). ) was obtained. This product had good shape retention and texture, exhibited good physical properties with no shrinkage or shrinkage phenomenon, and melted well in the mouth.

[0023] This sponge cake with sandwiches, nappes, and toppings was stored frozen at -20°C for 2 weeks and then thawed at 15°C, resulting in cracks, deformation,
No discoloration, flavor deterioration, etc. were observed, and the product had excellent freezing resistance.

Example 2 A foamable oil-in-water emulsion composition was produced using the following formulation and production method.

(Formulation) Oil phase rapeseed hydrogenated oil (rising melting point 32°C)
20% by weight fractionated palm oil (rising melting point 31℃)
20% by weight unsalted butter
10% by weight
Glycerin fatty acid ester
0.1% by weight sorbitan fatty acid ester
0.1% by weight aqueous skimmed milk
43.5% by weight polydextrose
4% by weight sucrose fatty acid ester
0.15% by weight polyglycerin fatty acid ester 0.12% by weight Sodium hexametaphosphate
0.12% by weight dibasic sodium phosphate
0.04% by weight xanthan gum
0.02% by weight

(Production) Skimmed milk was heated to 40°C, and while stirring, sucrose fatty acid ester,
Polyglycerol fatty acid ester, sodium hexametaphosphate, dibasic sodium phosphate, xanthan gum, and polydextrose were dissolved and dispersed in this order, and after raising the temperature to 60°C, stirring was stopped and deaeration was performed to prepare an aqueous phase. Separately, hydrogenated rapeseed oil, fractionated palm oil, and unsalted butter were melted and mixed at 60°C, and glycerin fatty acid ester and sorbitan fatty acid ester were dissolved therein to prepare an oil phase. Next, a foamable oil-in-water emulsion composition was produced in the same manner as in Example 1 except that the pressure of the two-stage homogenizer was set to 40/80 kg/cm2.

When the thus obtained oil-in-water emulsion composition was whipped in the same manner as in Example 1, overrun 11
A foamed product with a foaming temperature of 0 was obtained, and the freezing resistance was also excellent.

Table 1 below shows the main points of the experimental results of Example 1, Examples 3 to 11, and Comparative Examples 1 to 5. The formulation and manufacturing method of the composition in each Example and Comparative Example were the same as in Example 1 except that the amounts of hydrogenated corn oil, polydextrose, non-fat milk solids and water added were changed.

[0029]

[Table 1]

[0030] The contents of (Note 1) to (Note 5) in the table are as follows.

(Note 1) Overrun at optimal foaming (
%) (The same applies to the descriptions of Examples 1 and 2 above.)

[Chemical formula 1]

(Note 2) After foaming, the cream has an inner diameter of 3
Fill a cylindrical cup with a diameter of 15 mm and a height of 15 mm.
Stress (g weight) after 90 seconds when 1 mm of pressure is applied with a 5 mm circular pressure plate. A weight range of 25 to 40 g is good.

(Note 3) Composition of creams after foaming,
The smoothness of the surface. The observation results of the topping and icing were evaluated by an expert on a five-point scale of excellent, A>B>C>D>E, and poor. A product with a rating of D or E is considered to have no marketability.

(Note 4) Physical properties of foamed creams after icing and topping with optimally foamed creams were stored frozen at -20°C for 2 weeks, and 48 hours after frozen storage in a thermostatic chamber at 15°C.

(Note 5) Contents of (I) to (X) (
I) Discoloration was observed, and the texture (melt in the mouth) was inferior to that before freezing. (II) The viscosity of the composition itself was 400 cp, and it was felt that there was a limit in maintaining the viscosity during storage and transportation of the composition itself. (III) Whey separation was observed during static storage of the composition itself. The texture seemed to lack a refreshing sensation. (IV) The texture seemed to lack a refreshing feeling. (V) When topped with foamed product and refrigerated,
Deformation was observed. (VI) After thawing, gradual deformation was observed during storage. (VII) Although no deformation was observed, the foamed material was soft and there was a limit to its shape retention. (VIII) The viscosity of the composition itself was 520 cp, and the phenomenon of thickening and plasticization of the composition during storage was observed. (IX) Deterioration of texture (melt in the mouth) was observed. (X) The texture seemed to lack the richness of milk.

[0036]

Effects of the Invention As described above, by using the foamable oil-in-water emulsion composition of the present invention, creams can be stored frozen for a long period of time without requiring special conditions such as rapid freezing. is possible. Furthermore, this foamable oil-in-water emulsion composition retains its shape retention, physical properties such as texture, and flavor before freezing even after thawing, and is less likely to deteriorate than conventional compositions.

Claims (4)

[Claims] Claim 1: 35-50% by weight of oil and fat, 2-20% by weight of polydextrose, 1-10% by weight of non-fat milk solids,
and a foamable oil-in-water emulsion composition containing 0.3 to 2% by weight of an emulsifier. 2. The foamable oil-in-water emulsion composition according to claim 1, wherein the rising melting point of the fat or oil is 27 to 35°C. [Claim 3] The source of non-fat milk solids is animal milk, skim milk,
The foamable water according to claim 1 or 2, which is one or more selected from the group consisting of condensed milk, skim condensed milk, powdered milk, skimmed milk powder, buttermilk, powdered buttermilk, powdered whey, and sodium caseinate. Oil type emulsion composition. 4. Contains one or more salts selected from the group consisting of polymerized phosphoric acid, phosphoric acid, citric acid, and carbonic acid sodium or potassium salts, and has a pH of 5.5.
The foamable oil-in-water emulsion composition according to claim 1, 2, or 3, wherein the foamable oil-in-water emulsion composition is adjusted to a range of 7.5 to 7.5.