JPH051703B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial Application Field The present invention relates to a low-oil cream fat composition that is physically stable over a long period of time without the use of stabilizers or thickeners by using fats and oils with specific physical properties. It is. (b) Conventional technology With the diversification of dietary habits and improved health consciousness,
There is a growing need for lighter and lower calorie foods. Although the fresh cream used in Western confectionery has an unparalleled flavor, it is high in calories and does not necessarily match current tastes. Moreover, it is unstable in terms of physical properties such as foamability and stability, and is also expensive. Therefore, in recent years, creams that use vegetable oils and fats to stabilize physical properties have become available. Conventionally, in creams using vegetable oils and fats, emulsifiers such as sucrose fatty acid esters and lecithin have been used in combination to support the contradictory effects of the cream's foaming function and stability before whipping. However, conventional creams have to contain at least 40% oil or fat to produce whipped creams that are satisfactory in terms of artificial flower properties, overrun, etc. Further, in Japanese Patent Publication No. 54-39459, caseinate, gums, etc. are used in order to ensure the stability of the product, but these cannot be said to be favorable in terms of flavor. (c) Problems to be Solved by the Invention As mentioned above, at present, there is no creamy fat composition with a low oil content that satisfies both flavor and physical properties. That is, even if a product with a low oil content is prepared, satisfactory physical properties cannot be obtained unless a stabilizer is used, and the sticky state caused by the use of a stabilizer cannot be removed. Therefore, the object of the present invention is to create a low-oil cream that has characteristics such as low oil content, long-term stability without the use of stabilizers or thickeners, good flavor, and a wide whipped end point width. The object of the present invention is to provide a type of oil and fat composition. (d) Means for Solving the Problems The present invention was completed as a result of intensive research to achieve the above-mentioned purpose only by using the physical properties of oils and fats.
It is a creamy oil composition with an oil content of 20 to 35%, does not contain stabilizers or thickeners, and has a
SFC (solid fat content) is 50% or more at 5℃, 30% at 15℃
~40%, the rising melting point is 25~40℃, the oil used contains 25~40% of lauric oil, and the particle size of the oil is
This is a low oil creamy fat composition characterized by having a particle size of 2 μm or less. For example, Japanese Patent Publication No. 63-32421 specifies the physical properties of oils and fats, which states that the SFI (solid fat index) must be 55 to 65 at 5℃, 30 to 45 at 20℃, and 7 or less at 30℃. It uses fats and oils. However, in the same bulletin,
At the same time, monoglyceride with an iodine value of 20 or less and sorbitan unsaturated fatty acid ester or phospholipid and sucrose fatty acid ester are used as emulsifiers, and it is necessary to select both the characteristics of the oil and the type of emulsifier. On the other hand, the present invention has the advantage that the objective can be achieved only by specifying the physical properties of the oil and fat, and there is no restriction on the emulsifier. In general, SFI is an index of the amount of crystallized solidified fat at the measurement temperature, and is the expansion in ml of solidified portion of 1 kg of fat from the measurement temperature until it completely melts.
On the other hand, SFC is the value expressed as
It refers to the percentage of solid fat content at a given temperature, determined based on the size of the NMR (nuclear magnetic resonance spectrum) signal. In the present invention, when the SFC at low temperature is low (solid fat content is low), when made into a pop cream,
It does not retain its shape, and air bubbles will come out if you leave it for a while. Also, if the SFC at low temperatures is too high, overrun will not occur and the cream will tend to harden and sag during storage. In the present invention, in particular, by defining the SFC at 5°C and 15°C as described above, the stability during storage and the shape retention after whipping are greatly improved. Further, the melting point of the oil or fat may be in the range of 25 to 40°C, preferably 30 to 37°C. Within this range, the cream exhibits good melt-in-the-mouth properties and good shape retention. Regarding the type of fat and oil, it is necessary that the fat and oil exhibiting the above-mentioned physical properties contain 25 to 45% of lauric fat and oil. As a result, it exhibits optimal physical properties as a whipping cream. Examples of fats and oils other than lauric oils include hydrogenated oils, fractionated oils, and transesterified fats such as soybean oil, cottonseed oil, rapeseed oil, corn oil, sunflower oil, and safflower oil. Note that animal fats and oils such as beef oil, fish oil, pork oil, etc. are not preferred in terms of flavor. As the lauric oil and fat, palm kernel oil, refined coconut oil, hydrogenated oil thereof, etc. are used, but it is desirable to use hydrogenated palm kernel oil and refined coconut oil together. In this case, desirable physical properties such as stable whipping properties, shape retention properties, end point width, etc. can be particularly well maintained over a long period of time. In the present invention, low oil content means an oil content of 20 to 35
%, preferably around 25-35%. When the oil content is reduced in this way, the cream generally becomes fluffy and has a watery texture even when poured. However, by using fats and oils with the physical properties specified in the present invention, a suitable overrun and melt-in-the-mouth texture can be obtained, resulting in a product that is lighter and lighter than conventional fresh cream, but has good flavor. The amount of non-fat milk solids in this creamy fat composition is preferably 2 to 7%, preferably 3 to 5%, based on the total amount. Further, as the emulsifier, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin can be used, and preferably a mixed system of two or more types is good. The amount is preferably 1 to 2% by weight. The method for producing the creamy fat composition of the present invention is shown below. First, oils and fats with specified physical properties are prepared, an oil-soluble emulsifier is added thereto, and the mixture is heated to dissolve or disperse the oil. In the aqueous phase, sources of non-fat milk solids, such as skim milk powder and sodium hexametaphosphate, are added to a predetermined amount of water and dissolved while heating. The previously prepared oil phase is added to this aqueous phase system and mixed to form an oil-in-water emulsion, which is maintained at around 70°C and homogenized using, for example, a high-pressure homogenizer. At this time, it is necessary to homogenize the oil and fat so that the particle size is 2 μm or less; if this is exceeded, undesirable phenomena such as thickening during aging will occur. The creamy fat composition thus obtained is sterilized, for example, by indirect sterilization, direct sterilization, batch sterilization, etc., and then aged in a refrigerator overnight. (e) Effects of the Invention The creamy fat composition obtained by the present invention can maintain good physical properties without using stabilizers or thickeners, and even if there is some fluctuation in the manufacturing process, Stable quality can be obtained. It has good transportation and storage stability, and its whipping properties, artificial flower properties, and emulsion stability show little change over time. In addition, it is compatible with fresh cream, and no inhibition is observed due to the addition of fresh cream. In addition, it is an extremely excellent creamy fat composition that is light in flavor but has a unique umami taste. (f) Examples and Comparative Examples Example 1 65 parts of hydrogenated rapeseed oil with an elevated melting point of 34°C (parts by weight; the same applies hereinafter), 15 parts of refined coconut oil, and 20 parts of hydrogenated palm kernel oil were mixed and dissolved (the mixed oil Physical properties are SFC 56.2 at 5℃
%, 38.7% at 15℃, melting point 33.5℃), and as emulsifiers, 0.4 parts of lecithin (PC content 30%), 0.4 parts of sucrose fatty acid ester (HLB11), and 0.2 parts of sorbitan fatty acid ester (HLB5) were added, and the oil content was 35%. weight%
shall be. As the aqueous phase, 60 parts of water, 4.9 parts of skim milk powder,
Mix 0.1 part of Na hexametaphosphate and dissolve while heating to make the aqueous phase 65% by weight. Add the oil phase to the water phase and pre-emulsify by stirring with a propeller for 20 minutes.
This oil-in-water emulsion was homogenized using a high-pressure homogenizer at a pressure of 2000 Kg/cm ² . The obtained emulsion was batch sterilized (90°C, 10 minutes), cooled to 5°C, and aged overnight to obtain a creamy fat composition with a total oil content of 35%. The particle size of this creamy oil and fat composition was measured using a centrifugal sedimentation type particle size distribution analyzer (Model SA-CP3, Shimadzu Corporation), and the average particle size was 1.44μ.
It was m. Example 2 70 parts of hydrogenated soybean oil with an elevated melting point of 34°C, 20 parts of refined coconut oil
and 10 parts of palm kernel hydrogenated oil (physical properties of the mixed oil are SFC of 52.9% at 5°C, 37.7% at 15°C, melting point of 32.0°C), lecithin (PC content: 30°C) as an emulsifier.
%) 0.3 part, sucrose fatty acid ester (HLB7) 0.4
1 part, and 0.2 part of glycerin monofatty acid ester (mainly unsaturated fatty acid ester) to make the oil content 35%. As an aqueous phase, 60 parts of water, 4.9 parts of skim milk powder, and 0.1 part of Na hexametaphosphate were mixed and dissolved while heating to make the aqueous phase 65% by weight. Pre-emulsified in the same manner as above, homogenized at a pressure of 140 kg/ ^cm2 , sterilized in HTST, cooled to 5°C, and aged overnight.
A creamy fat composition with a total oil content of 35% was obtained. The particle size of this creamy oil and fat composition was measured using a centrifugal particle size distribution analyzer (Model SA-CP3, manufactured by Shimadzu Corporation), and the average particle size was 1.22 μm. The creamy fat compositions of Examples 1 and 2
When whipped with a Kenwood mixer at 160 rpm, the results shown in Table 1 were obtained.

[Table] Since this state was recognized as the optimal foaming state, no change was observed even after whipping for an additional 30 seconds, and a good state was maintained. Furthermore, even after these whipped creams were packed in a piping bag and stored at 5°C for 24 hours, no decrease in overrun, shape retention, or change in texture was observed. Furthermore, a whip test one week later showed similar physical properties and was in good condition as a cream. Comparative Example 1 70 parts of hydrogenated palm oil with an elevated melting point of 34°C, an elevated melting point of 34°C
30 parts of hydrogenated soybean oil (the physical properties of the mixed oil are as follows: SFC is 5℃)
69.2%, 55.2% at 15℃, melting point 28.9℃), and as emulsifiers, 0.4 parts of lecithin (PC content 30%), 0.2 parts of sucrose fatty acid ester (HLB5), and 0.2 parts of sorbitan fatty acid ester were added to reduce the oil content to 35%. shall be.
As the aqueous phase, 60 parts of water, 4.9 parts of skim milk powder, and Na hexametaphosphate are mixed and dissolved by heating to make the aqueous phase 65% by weight. An oil phase was added to the aqueous phase, and a creamy fat composition with a total oil content of 35% was obtained in the same manner as in Example 1. This creamy fat composition thickened during aging. Comparative Example 2 Pre-emulsification was carried out using the same formulation and conditions as in Example 1, and homogenization was carried out at a pressure of 60 kg/cm ² using a high-pressure homogenizer, followed by batch sterilization (90°C, 10 minutes) and temperature up to 5°C. After cooling, it was aged for one day to obtain a creamy fat composition with a total oil content of 35%. The viscosity of this creamy fat composition was measured using a centrifugal sedimentation type particle size distribution analyzer (Model SA-CP3, manufactured by Shimadzu Corporation), and the average particle size was 4.16 μm. This creamy fat composition thickened during aging and was not whippable.

Claims (1)

[Claims] 1 A creamy fat composition with an oil content of 20 to 35%, which does not contain stabilizers or thickeners, and which has an SFC (solid fat content) of 50% or more at 5°C and at 15°C.
30 to 40%, a rising melting point of 25 to 40°C, a low oil content creamy fat composition characterized by containing 25 to 45% of lauric oil in the fat used, and having a particle size of 2 μm or less. .