JPH0449986B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to an oil-in-water emulsion for toppings that can be topped as is with whipped cream without whipping and has a low fat content, and a method for producing the same. [Technical Background and Description of Prior Art] In this specification, "hardness" refers to the force necessary to deform a substance, and "adhesiveness" refers to the force required to deform a substance, and "adhesiveness" refers to the force that causes the surface of a substance to adhere to the surface of another substance. These are the forces necessary to separate the situation, and these are all described by Mr. Yoshikawa [Seiji Yoshikawa (Food Research Institute of the Ministry of Agriculture and Forestry); Food Industry, Vol. 11, No. 16, p. 12 (1968) )] using a texturometer (see Test Example 1 below for details). Toppings or sand cream, which have been used as ingredients for Western confectionery, are made by stirring fresh cream separated from milk, synthetic cream made from animal and vegetable oils, or a mixture of these creams to incorporate air bubbles into the tissue (whipping). It has properties suitable for topping or sanding. The fat content of these creams is usually 30-50%
(weight), and when using it, the cream is whipped to incorporate air into the tissue as minute bubbles, and the air in these minute bubbles increases the overall volume, making it suitable for toppings or sandwiches. However, since these products contain air, they do not provide a refreshing feeling, and because they contain a high fat content, they have a fatty flavor. The problem with these products is that when whipped cream is stored at low temperatures, air bubbles within the tissue grow and the tissue deteriorates; Whipped cream has yet to be found, and it is not known that oil-in-water emulsions can be used as-is for toppings or sandwiches without whipping. A low-fat oil-in-water emulsion with physical properties that can be used for this purpose has not yet been developed. In order to solve the above problems, the present inventors have conducted a lot of research and have developed an oil-in-water emulsion that has physical properties of hardness of 30 to 200 g as measured by a texturer and adhesiveness of 3 to 30. The oil-in-water emulsion can be used as it is for toppings or sandwiches without whipping, and the oil-in-water emulsion has the oil content reduced to a level that provides a good flavor. We discovered that by selecting the solid fat ratio of the oils and fats used and adjusting the average particle size of fat globules during emulsion preparation, oil-in-water emulsions with properties suitable for toppings or sandwiches can be obtained. We have arrived at the present invention based on the findings. [Object of the Invention and Summary of the Invention] An object of the present invention is to provide an oil-in-water emulsion for toppings that can be used as-is for toppings or sandwiches without foaming. Another object of the present invention is to provide an oil-in-water emulsion for toppings that shows almost no change in structure even when stored at low temperatures. The present invention comprises (a) an oil phase component consisting of an animal or vegetable oil or fat having a solid fat ratio at 10°C of 40% (by weight) or more and an emulsifier, which is contained in the final product at an amount of 8 to 20% (by weight); 80-92% in product
consisting of aqueous phase components contained in (by weight);
(b) an emulsifier selected from the group consisting of polyglycerin fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and mixtures thereof; (c) the hardness measured with a texturometer is 30-200 g, and the adhesion is 3-30; and (d) This oil-in-water emulsion for topping is characterized by having a composition and physical properties that allow it to be topped in the same manner as whipped cream without whipping. In the oil-in-water emulsion for toppings of the present invention, the polyglycerin fatty acid ester with an HLB of 2.5 to 3.5 can be hexaglycerin tristearate or decaglycerin tetrastearate, and the sorbitan fatty acid ester with an HLB of 4.3 to 6.7 can be , sorbitan monopalmitate or sorbitan monooleate, and
The monoglyceride with an iodine number of 50 to 90 can be based on glycerin monooleate. The oil-in-water emulsion for toppings of the present invention comprises (a) 40
% (by weight) of animal and vegetable fats and oils having a solid fat ratio at 10°C, polyglycerin fatty acid esters with HLB of 2.5 to 3.5, sorbitan fatty acid esters of HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and these. An emulsifier selected from the group consisting of a mixture of 5 to 15% of the above animal and vegetable oils and fats.
(by weight) and melting to prepare an oil phase component; and (b) 80-92% in the final product.
(by weight) in the amount of water contained in the aqueous phase component,
The above-mentioned oil phase components are mixed in an amount comprised between 8 and 20% (by weight) in the final product, and the resulting mixture is pre-emulsified and homogenized to obtain an average particle size of fat globules in the oil-in-water emulsion. Manufactured by adjusting the diameter to 0.8μ or less. Immediately after homogenization, the mixture whose average particle size of fat globules has been adjusted is filled into a container to complete gelation and become a product. [Specific description of the invention] The oil-in-water emulsion for toppings of the present invention is prepared at 10°C.
Animal and vegetable fats and oils with a solid fat ratio of 40% (weight) or more, polyglycerin fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and mixtures thereof. An emulsifier selected from the group consisting of 5 to 15% based on animal and vegetable oils and fats.
oil phase components contained in the final product in an amount of 8 to 20% (by weight), and 80 to 92% (by weight) in the final product;
The hardness (g) and adhesion were calculated by the formula shown in the test method of Test Example 1 from the texturometer curve obtained with a texturometer. They have a numerical value of 30 to 200 g and 3 to 30, respectively, and have physical properties such that they can be topped in the same way as whipped cream without whipping, and their structure does not change even when stored at low temperatures. The solid fat ratio of animal and vegetable oils and fats was determined using nuclear magnetic resonance spectroscopy [BLMadison &R.C.Hill;
Journal of the American Chemist's Society,
Vol. 55, No. 3, p. 328 (1978)]. The oil-in-water emulsion for toppings of the present invention is produced as follows. 5 to 15% (by weight) of the raw material oil and fat.
amount of emulsifier is added, and the resulting mixture is heated and melted while stirring to prepare an oily component.
Maintain temperature at 70-80°C. Emulsifiers must be selected from the group consisting of polyglycerin fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and mixtures thereof. . Separately, sugars, salts, pigments, flavors, and other taste components are added to water as necessary, and dissolved by heating with stirring to prepare a water phase component. Hold at ~80°C. Mix 80-92% (by weight) of the water phase component with respect to the final product and 8-20% (by weight) of the oil phase component with respect to the final product, and mix the resulting mixture using a conventional method (for example, super After pre-emulsification by vigorous stirring with a mixer, etc.) and sterilization, the temperature is maintained at 80°C, and homogeneous emulsification is carried out at high pressure (e.g. 400-900Kg/cm ² ) using a high-pressure homogenizer to form fat globules. The average particle size is adjusted to 0.8μ or less, and then immediately quenched to 10°C to obtain an oil-in-water emulsion. The texture of this oil-in-water emulsion was measured using a texturer at 10°C.
It has a hardness of 30-200g and an adhesion of 3-20,
Furthermore, it has a structure similar to whipped cream made from commercially available whipped cream.
Despite its low fat content, it has novel physical properties. This oil-in-water emulsion shows no change in structure even when stored at low temperatures, and can be used for toppings or sand for a long period of time. The raw material oils and fats in the production of the oil-in-water emulsion of the present invention are animal and vegetable fats and oils commonly used in food production, hardened versions of these, or those subjected to various chemical and/or physical treatments. Of these, or a mixture of two or more, those with a solid fat ratio of 40% (weight) or more at 10°C are used. The emulsifier polyglycerin fatty acid ester is
Anything having an HLB of 2.5 to 3.5 can be used, but hexaglycerol tristearate or decaglyceratetrastearate is preferably used. Sorbitan fatty acid ester has an HLB of 4.3 to 6.7
Although any sorbitan monopalmitate or sorbitan monooleate can be used, it is preferable to use sorbitan monopalmitate or sorbitan monooleate. Further, any monoglyceride having an iodine value of 50 to 90 can be used, but it is preferable to use a monoglyceride containing monooleate as a main component. The present invention will be explained in more detail below using test examples and examples, but the present invention is not limited to these test examples and examples. Test Example 1 A test was conducted on the characteristics of an oil-in-water emulsion with respect to its fat content. (1) Preparation of sample (1-1) Tested sample Same as Example 1, oil phase content is 6-25
% (by weight) of synthetic cream was prepared. (1-2) Control samples (A, B and C) Fat percentage 45%
(Weight) 400 ml of commercially available cream was whipped using a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd.) at a starting temperature of 8°C, an ending temperature of 12°C, and a rotation speed of 180 rpm. (2) Test method (2-1) Measurement of hardness and adhesion Samples tested In sample preparation, the sample was poured into a cylindrical container with an outer diameter of 55 mm and a thickness of 15 mm before being cooled to 10°C. After cooling to a temperature of
Using a mm aluminum alloy plunger, penetration measurement is 10 mm, and speed is 6.
measuring the texture profile at times/min and a chart speed of 760 mm/min;
Hardness (g) and adhesion were calculated from the obtained texturometer curve using the following formula. Hardness (g) = A ₁ peak height (mm) / input voltage (
V) Adhesion = Area of A ₃ (mm ² )/Input voltage (V) (Note) Figure 1 shows the oil phase content of the tested sample15
% (by weight) of the oil-in-water pore emulsion.Find the peak height (mm) of _A1 and the area ( ^mm2 ) of A _s of this texturometer curve, and calculate these. The hardness and adhesion are calculated from the above formula using
This is the sample of . Control sample A commercially available product was poured into the above cylindrical container, and the hardness (g) and adhesion were calculated in the same manner as above. (2-2) Measurement of artificial flower quality The sample was placed in a piping bag and squeezed into a flower shape, and the state of the artificial flower was judged according to the following criteria. Good: The texture is smooth and has artificial flower properties. Poor: The structure is rough and clean edges are not formed. (2-3) Measurement of shape retention Place the sample in a piping bag, squeeze it to make a flower shape, keep the resulting flower shape at 20 to 25℃, and check the shape of the flower shape after 6 hours. The condition of the product was judged according to the following criteria. Good: No change in shape, no syneresis. Defect: Change in shape or syneresis occurred. (2-4) Preservability of tissue Place the sample in a container, seal the container tightly to prevent moisture from evaporating, and store it in the refrigerator for one week. Observe the condition of the sample according to the following criteria. I made a judgment. Good: There is no change in structure (increase or decrease in hardness) or syneresis, and there is good topping property. Poor: Poor topping characteristics due to large changes in structure and syneresis. (Note) Topping characteristics: The condition when a sample is placed in a piping bag and squeezed into a flower shape, that is, the artificial flower properties and shape retention of the artificial flower. (2-5) Measurement of average particle size of fat globules The sample immediately after homogenization was diluted 500 to 3000 times with distilled water, and a centrifugal automatic particle size distribution analyzer (manufactured by Horiba, Model CAPA-500) was used. ,
The particle size distribution of fat globules in the range of particle size from 0.3 to 3.3 μ was measured under the conditions of 5000 rpm and a particle spacing of 0.3 μ, and the particle size when the cumulative particle size distribution reached 50% was defined as the average particle size. (3) Test results The test results are shown in Table 1, Figures 1 and 2.

【table】

[Table] Noh.
According to Table 1, the oil phase content in the sample is between 8 and 20
% (weight) samples had a hardness of 30-200 g and an adhesion of 3-30, and were suitable for topping and sanding. Soft ones are suitable for topping, and hard ones are suitable for sanding, but samples with a weight of 25% or more are too hard.
It could not be used for topping or sand. Figure 1 is the texturometer curve of a sample with an oil phase content of 15% (by weight) (note, corresponding to the product of Example 1), and Figure 2 is the texture of the control commercially available synthetic cream B. It is a urometer curve. In Figures 1 and 2,
The vertical axis is the load weight (g/v) or (Kg/v) per input voltage to the texturometer, and the horizontal axis is time (seconds). Since the pattern of the texturometer curve in FIG. 1 is similar to that in FIG. 2, it can be seen that the texture of the oil-in-water emulsion of the present invention is similar to that of the commercially available cream. Test Example 2 A test was conducted on the type of emulsifier for an oil-in-water emulsion and its characteristics. (1) Preparation of Samples Samples were prepared in the same manner as in Example 1 using the emulsifiers shown in Table 2. In addition, hexaglycerol tristearate,
Decaglycerol tetrastearate and hexaglycerol pentaoleate are products of Nikko Chemicals, and sorbitan tristearate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monolaurate,
Glycerin monooleate and glycerin monostearate were products of Kao Sekiken Co., Ltd., and the monoglyceride was obtained by adding the glycerin monostearate to the glycerin monooleate and adjusting the iodine value accordingly. be. (2) Test method (2-1) Measurement of hardness and adhesion, (2-2)
Measurement of artificial flower properties, (2-3) Measurement of shape retention, (2-
4) Measurement of tissue preservability and (2-5) average particle size of fat globules was performed in the same manner as in Test Example 1. (3) Test results The test results are shown in Table 2.

[Table] When using a polyglycerin fatty acid ester with an HLB of 2.5 to 3.5, the hardness of the sample will be 30 to 200 g, and its adhesion will be 3.
-30, the topping properties and tissue preservation properties were both good, and the sample was suitable for topping. This characteristic was particularly remarkable when hexaglycerol tristearate or decaglycerol tetrastearate was used. When using a sorbitan fatty acid ester with an HLB of 4.3 to 6.7, the hardness of the sample is 30 to 200 g, and the adhesion is 3 to 6.7.
30, the topping properties and tissue preservation properties were both good, and the sample was suitable for topping. This characteristic was particularly remarkable when sorbitan monooleate or sorbitan monopalmitate was used. When using monoglycerides adjusted to an iodine value of 50 to 59, the hardness of the sample is 30 to 200 g, the adhesion is 3 to 30, and both the topping properties and the preservation stability of the tissue are excellent. It was in good condition and suitable for topping. Similar tests were conducted by changing the type of fat and oil and the oil phase content of the sample, but similar results were obtained in each case. Test Example 3 A test was conducted regarding the amount of emulsifier added to an oil-in-water emulsion and the properties of the oil-in-water emulsion. (1) Preparation of sample Hexaglycerol tristearate (HLB: 2.5,
A sample was prepared in the same manner as in Example 1 using Nikko Chemicals Co., Ltd.). (2) Test method (2-1) Measurement of hardness and adhesion, (2-
2) Measurement of artificial flower properties, (2-3) Measurement of shape retention,
(2-4) Preservability of tissue and (2-5) Measurement of average particle size of fat globules were performed in the same manner as in Test Example 1. (3) Test results The test results are shown in Table 3.

[Table] When the amount of hexaglycerol tristearate added to the fat or oil is 5% (weight) or more, the hardness of the sample is within the range of 30 to 200 g, and the adhesion is within the range of 3 to 30. Both the topping properties and the preservation stability of the tissue were good, making it suitable for topping. However, when the amount of hexaglycerol tristearate added exceeded 17% (by weight), the taste of the sample deteriorated and the product became undesirable. Similar tests were conducted by changing the type of oil, the oil phase content of the sample, and the type of emulsifier used, but similar results were obtained in all cases. Test Example 4 A test was conducted on the solid fat ratio of oil and fat in an oil-in-water emulsion and the characteristics of the oil-in-water emulsion. (1) Sample preparation The solid fat ratio (value measured by nuclear magnetic resonance spectroscopy) at 10℃ is 0% (weight) and
70% (by weight) of commercially available rapeseed oil and hydrogenated coconut oil (both manufactured by Taiyo Yushi Co., Ltd.) were mixed to prepare fats and oils having the solid fat ratio (10° C.) shown in Table 4. Samples were prepared in the same manner as in Example 1 using these fats and oils. (2) Test method (2-1) Measurement of hardness and adhesion, (2-
2) Measurement of artificial flower properties, (2-3) Measurement of shape retention,
(2-4) Preservability of tissue and (2-5) Measurement of average particle size of fat globules were performed in the same manner as in Test Example 1. (3) Test results The test results are shown in Table 4.

〔Effect of the invention〕

A novel oil-in-water emulsion suitable for toppings and sandwiches is obtained without whipping, despite containing 80-92% (by weight) of water in the final product. An oil-in-water emulsion with a hardness in the range 30-200 g and an adhesion in the range 3-30 is obtained. An oil-in-water emulsion for toppings having good artificial flower properties, shape retention properties, and tissue preservation properties can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a diagram of the texturometer curve of the oil-in-water emulsion of the present invention, and FIG. 2 is a diagram of the texturometer curve of a commercially available cream.

Claims (1)

[Scope of Claims] 1 (a) An oil phase component consisting of an animal or vegetable oil or fat having a solid fat ratio at 10°C of 40% (weight) or more and an emulsifier, and contained in the final product at 8 to 20% (weight); and 80-92% (by weight) in the final product
(b) selected from the group consisting of polyglycerol fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and mixtures thereof; (c) The hardness measured with a texturometer is 30 to 15% (by weight) based on the animal or vegetable oil or fat.
200g and adhesion of 3 to 30,
and (d) an oil-in-water emulsion for toppings, which has the following composition and physical properties: it can be topped in the same way as whipped cream without whipping. 2. The oil-in-water emulsion for toppings according to claim 1, wherein the polyglycerol fatty acid ester having an HLB of 2.5 to 3.5 is hexaglycerol tristearate or decaglycerol tetrastearate. 3. The oil-in-water emulsion for toppings according to claim 1 or 2, wherein the sorbitan fatty acid ester having an HLB of 4.3 to 6.7 is sorbitan monopalmitate or sorbitan monooleate. 4. The oil-in-water emulsion for toppings according to any one of claims 1 to 3, characterized in that the monoglyceride with an iodine value of 50 to 90 contains glycerin monooleate as a main component. thing. 5 Animal and vegetable oils and fats with a solid fat ratio of 40% (by weight) at 10°C, polyglycerin fatty acid esters with an HLB of 2.5 to 3.5, sorbitan fatty acid esters with an HLB of 4.3 to 6.7, monoglycerides with an iodine value of 50 to 90, and these An emulsifier selected from the group consisting of a mixture of 5 to 15% of the above animal and vegetable oil and fat.
(by weight) and melting to adjust the oil phase component, to an aqueous phase component consisting of water in an amount of 80 to 92% (by weight) in the final product. % (by weight), the resulting mixture is pre-emulsified and homogenized, thereby reducing the average particle size of the fat globules of the oil-in-water emulsion to below 0.8μ. 1. A method for producing an oil-in-water emulsion for toppings, which is characterized in that the oil-in-water emulsion is adjusted to 6. The method for producing an oil-in-water emulsion for toppings according to claim 5, wherein the polyglycerol fatty acid ester with an HLB of 2.5 to 3.5 is hexaglycerol tristearate or decaglycerol tetrastearate. . 7. Production of an oil-in-water emulsion for toppings according to claim 5 or 6, wherein the sorbitan fatty acid ester of HLB 4.3 to 6.7 is sorbitan monopalmitate or sorbitan monooleate. Law. 8. The oil-in-water emulsion for toppings according to any one of claims 5 to 7, characterized in that the monoglyceride with an iodine value of 850 to 90 contains glycerin monooleate as a main component. How things are manufactured.