JPH0548104B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Technical Field) The present invention relates to a foamable oil-in-water emulsion with a low oil content made from so-called vegetable raw materials, in which the oil, fat and protein components are substantially of vegetable origin, and a method for producing the same. (Background of the invention) As is well known, whipped cream made by whipping natural fresh cream has been used for decoration of Western confectionery cakes, etc. However, the production volume of such natural fresh cream is not constant. In addition, the quality is not constant depending on the season, and the optimal foaming time is short, so if you are not careful when whipping, it may overwhip and turn over, or it may become plasticized during transportation or storage. Various foamable oil-in-water emulsions have been developed to overcome these drawbacks. Among the foaming oil-in-water emulsions that have been developed in the past, some of them have almost all of the above-mentioned drawbacks of natural fresh cream improved; Even better quality is required. Incidentally, in recent years, there has been a demand for foods of plant origin from the medical and nutritional standpoints of arteriosclerosis, and low-calorie foods with an even better health image are attracting attention. Under these circumstances, most of the foamable oil-in-water emulsions that have been developed so far use milk solids as a protein component in the aqueous phase, apart from oil and fat components, and do not contain animal-based raw materials. This includes those of origin. This is because it is difficult to obtain good quality when only soybean protein, which is of vegetable origin, is used as a protein ingredient.
This is because it is easier to obtain a product of good quality if a product of animal origin such as sodium casein is used in combination. In particular, foamable oil-in-water emulsions with a low oil content intended to be low in calories tend to have a tendency to cause water syneresis and have poor shape retention compared to those with a high oil content, even if milk solids are used. Furthermore, it is difficult to obtain products with excellent quality, such as poor texture and organization. (Prior Art) As described above, there are almost no foamable oil-in-water emulsions that have been developed with vegetable oil in mind;
30% and about 2-4% soy protein powder, along with a small amount of sodium casein and 20-30% carbohydrates, stearic acid monoglyceride and sorbitan monostearate as emulsifiers, and CMC as a stabilizer. A method for producing frozen whipped toppings using carrageenan is disclosed. However, the frozen whipped topping disclosed herein uses carbohydrates in the same amount as fat and oil, and is different from the foamable oil-in-water emulsion that is the object of the present invention. Even if carbohydrates were removed from the above formulation and replaced with water, there would still be problems with syneresis (especially at low temperatures) and shape retention (see Comparative Example 1 below), and this would not necessarily affect quality. Excellent foaming oil-in-water emulsions are not obtained. (Problems to be Solved by the Present Invention and Means for Solving the Problems) The present inventors have developed a high-quality, low-oil foaming solution in which not only the oil and fat components but also the protein components in the aqueous phase are substantially of vegetable origin. As a result of intensive research to obtain an oil-type emulsion, we have found that by using a specific stabilizer, the foamed product has good texture and structure, has excellent shape retention, and is resistant to syneresis.
We succeeded in obtaining a foamable oil-in-water emulsion of excellent quality and completed the present invention. That is, the present invention provides an oil and fat content of 20% containing oil and fat, a protein component, a phosphate, an emulsifier, a stabilizer, and water as essential components.
~35% (by weight, same hereinafter) foamable oil-in-water emulsion in which the oil and protein components are substantially of vegetable origin, and a low oil content foamable water emulsion containing xanthan gum and guar gum as stabilizers. It is an oil type emulsion. The present invention will be explained in detail below. Fats and oils of vegetable origin suitable for use in the present invention include, for example, soybean oil, cottonseed oil, rapeseed oil, corn oil,
Examples include lauin oils and fats such as palm oil, rice bran oil, safflower oil, sunflower oil, coconut oil, and palm kernel oil. It is preferable to use oils and fats with an elevated melting point of 28 to 40° C., especially those containing 30% or more of lauric oils and fats in the oil and fat content. The foamable oil-in-water emulsion of the present invention contains 20 to 35% of the above fats and oils. If the fat and oil content is less than the lower limit, the foamed product will have poor shape retention and will tend to cause syneresis, which is not preferable. On the other hand, even if the fat content exceeds the upper limit, a foamed product can still be obtained, but from the viewpoint of low calorie content, which is the objective of the present invention, it is preferably about 35%. A typical example of the protein component of vegetable origin in the present invention is soybean protein. For soybean protein, isolated protein powder obtained by conventionally known methods such as extracting soybeans or (undenatured) defatted soybeans with a neutral or alkaline aqueous solution may be used, and in particular, enzyme-treated soybean protein powder may be used. is preferable in that it increases the emulsification or foaming power of the foamable oil-in-water emulsion. Note that soybean milk can also be used in the present invention. These soybean proteins are contained in a 0.2-4.0% foamable oil-in-water emulsion as soybean protein powder. As can be seen from the experimental results below, if the soybean protein content is below the lower limit, emulsification of the emulsion will be insufficient, and if it exceeds the upper limit, the flavor of the emulsion will have a soy odor. Become. Experiments 1 to 7 The basic formulations and experimental operations were conducted in accordance with Example 1 described later, with only the amounts of soybean protein and water being changed as follows. The numerical values in the table mean weight %.

【table】

[Table] As a result, the emulsification state of the product without soy protein was poor (No. 1), and on the contrary, the product with 6% soy protein caused plasticization during aging (No. 1).
6). The one using 0.1% had a longer foaming time and a tendency for the emulsification state to deteriorate slightly (No. 2). 0.3 and
Those using 3.0% were completely satisfactory and all showed good conditions (No. 3 and No. 4). The one containing 4.0% had a slight soy odor (No. 5). Experiment
No. 2 to No. 5 are examples of the present invention, and No. 1 and No. 6 are examples of the present invention.
is a comparative example. A particularly important requirement in the present invention is the inclusion of xanthan gum and guar gum as stabilizers. If both of these gum components are not included in the foamable oil-in-water emulsion of the present invention, syneresis will easily occur, and a foamed product with excellent shape retention, texture, and texture will not be obtained. . As can be seen from the experimental results shown below, the total amount of both gum substances is 0.02 to 0.02 to the total amount of the foamable oil-in-water emulsion.
The content is preferably 0.2%; if it is less than the lower limit, the foam will become bulky and have poor whipping properties, and if it exceeds the upper limit, the emulsion will tend to plasticize (bottle) during transportation or storage. Experiments 8 to 14 Basic formulations and experimental operations were carried out in accordance with Example 1 described later, with only xanthan gum and guar gum being changed as follows.

[Table] The above results showed that without the addition of gum, the foaming properties deteriorated significantly, and the foamed product became bulky and had poor texture, exhibiting a syneresis phenomenon (Experiment No. 8). Regarding the above,
No syneresis phenomenon was observed in the samples in which both gums were added within the range of the present invention (No. 9 to No. 13).
In addition, when the total amount added was near the lower limit, there were slight signs of syneresis (No. 9), and near the upper limit, there was a tendency for the viscosity to increase during storage (No. 9).
13). Experiments No. 9 to No. 13 are examples of the present invention, and Experiment No.
8 and 8 are comparative examples. The emulsifier used in the present invention is lecithin,
Contains sucrose fatty acid ester and sorbitan unsaturated fatty acid ester as essential components, and if necessary, further contains one or more of sorbitan saturated fatty acid ester, glycerin saturated fatty acid ester, polyglycerol saturated fatty acid ester, or propylene glycol fatty acid ester. It is preferable to do so. Examples of lecithin include soybean lecithin and egg yolk lecithin, which are generally easily available, and should be contained in an amount of about 0.05 to 0.5% based on the total amount of the foamable oil-in-water emulsion, in order to maintain the shape retention of the foamed product. used for. In addition, it seems that sucrose fatty acid esters are particularly preferably hydrophilic ones with HLB4 or higher, and should be contained in an amount of 0.1 to 1.0% based on the total amount of the foamable oil-in-water emulsion. It is used to prevent the plasticization phenomenon (bottle) that tends to occur and to foam. A representative example of the sorbitan unsaturated fatty acid ester is "Emazol O-10 (F)" manufactured by Kao Foods Co., Ltd. as a commercial product. Such sorbitan unsaturated fatty acid ester may be contained in an amount of 0.05 to 0.5% based on the total amount of the foamable oil-in-water emulsion, and is used to maintain the shape retention of the emulsion. In the present invention, if it is desired to obtain a foamed product with a high overrun, in addition to the above emulsifiers, sorbitan saturated fatty acid ester, glycerin saturated fatty acid ester, saturated fatty acid ester of polyglycerol, or propylene, which is generally commercially available as a saturated acid ester, can be used. It is preferable to use one type or two or more types of glycol fatty acid esters. Among these saturated fatty acid esters, "Emazol S-10 (F)" manufactured by Kao Foods Co., Ltd. is a typical commercially available sorbitan saturated fatty acid ester. A commercially available example of the glycerin saturated fatty acid ester is "Poem H-100" manufactured by Riken Vitamin Oil Co., Ltd. By containing these saturated fatty acid esters in an amount of 0.01 to 0.5% based on the total amount of the foamable oil-in-water emulsion, a foamed product with a high overrun can be obtained. The foamable oil-in-water emulsion of the present invention contains, in addition to the above-mentioned components, a phosphate commonly used in the art. Examples of phosphates include monobasic sodium phosphate, dibasic sodium phosphate, tertiary sodium phosphate, sodium metaphosphate, sodium polyphosphate, and sodium pyrophosphate. In addition, fragrances, colorants, etc. may be included as appropriate. Thus, according to the present invention, it is difficult to cause syneresis phenomenon that could not be obtained conventionally, has excellent shape retention, and has a smooth texture.
It has now become possible to provide a particularly low-fat, vegetable-based, foamable oil-in-water emulsion with excellent tissue quality, and the present invention is useful for medical and nutritional purposes such as arteriosclerosis. It can be said that the present invention should be praised from a health standpoint. From the above points of view, in the present invention, the protein component is substantially of vegetable origin, for example, soybean protein, but milk solids such as sodium casein are used without obtaining any particularly remarkable effects. It is within the scope of this invention to use additional components. Examples of the present invention are illustrated below, but the spirit of the present invention is not limited to these examples.
Note that both parts and percentages are based on weight. Example 1 9 parts of palm kernel oil (by weight, the same applies hereinafter), 9 parts of palm kernel hydrogenated oil with an elevated melting point of 36.2°C and an elevated melting point of 30.5
Heat and melt 12 parts of hydrogenated rapeseed oil at approximately 60°C, and add 0.2 parts of lecithin, 0.3 parts of sorbitan monooleate (Emazol O-10(F)), and sorbitan monostearate (Emazol S-10(F)). 0.1 part, glycerin monostearate (Poem H-100) 0.1
and the other parts to form an oil phase. Separately, add 1.3 parts of soybean protein (Fujipro AL, manufactured by Fuji Oil Co., Ltd.), sucrose fatty acid ester (HLB5), 0.04 parts of guar gum, and xanthan gum to 68.2 parts of warm water heated to about 60°C.
0.04 part, sodium bicarbonate 0.02 part, dibasic sodium phosphate 0.05 part, and sodium hexametaphosphate
Dissolve or disperse 0.1 part to form an aqueous phase. Next, the oil phase and the aqueous phase were mixed and pre-emulsified in a homomixer for 20 minutes at about 65°C, homogenized under a pressure of about 70 kg/ ^cm2 , and then sterilized using a VTIS sterilizer (manufactured by Alfa Arabal,
After sterilizing at 145℃ for 4 seconds using UHT sterilizer, 60℃ again.
Homogenized under a pressure of Kg/cm ² . Thereafter, the mixture was cooled to 7-8°C in a plate cooler and aged in a refrigerator at about 5°C for 18 hours to obtain a foamable oil-in-water emulsion with a viscosity of 110 and an oil content of 30%. Foaming oil-in-water emulsion 400 thus obtained
When 40 g of caster sugar was added to the mixture and whipped with a Kenwood mixer, a whipped cream composition with an overrun of 175% and a good texture and structure was obtained in a whipping time of 2 minutes and 55 seconds. The creamy composition made by putting this foam in a piping bag and making artificial flowers is
Even after being left at 15°C and 20°C for 20 hours, no syneresis was observed and the product did not lose its shape. In addition, those using 5.0 parts of soy protein are
There was a slight soybean smell. On the other hand, when 0.1 part was used, the emulsifying power tended to be weak. Example 2 In Example 1, everything was carried out in the same manner as in Example 1 except that the saturated acid esters (sorbitan monostearate and glycerin monostearate) were not used. A foamed product with a run of 113% and good quality was obtained. Comparative example 1 Fat (extremely hydrogenated coconut oil) 25.0 parts Soybean protein 2.1 Sodium casein 0.2 Emulsifier (glycerin monostearate) 0.8 Emulsifier (sorbitan monostearate) 0.2 Stabilizer (CMC) 0.3 Stabilizer (carrageenan) 0.3 Above ingredients When carried out in the same manner as in Example 1, it showed a high viscosity increase of 18,400 cp and exhibited a plasticization phenomenon. When this product was intentionally whipped, a foamed product with an overrun of 270 was obtained in a whipping time of 5 minutes and 7 seconds, but it was bulky and the whipping properties were extremely poor.

Claims (1)

[Scope of Claims] 1. Oil and fat content of 20 to 35%, including oil, protein components, phosphates, emulsifiers, stabilizers, and water as essential components.
A foamable oil-in-water emulsion (based on weight, the same applies hereinafter) with a low oil content, in which the fat and protein components are substantially of vegetable origin, and contains xanthan gum and guar gum as stabilizers. Emulsion. 2. The foamable oil-in-water emulsion according to claim 1, which contains a total amount of xanthan gum and guar gum of 0.02 to 0.2% based on the total amount of the emulsion. 3. As an emulsifier, it contains lecithin, sucrose fatty acid ester, and sorbitan unsaturated fatty acid ester as essential components, and if necessary, one or more of sorbitan saturated fatty acid ester, glycerin saturated fatty acid ester, polyglycerol saturated fatty acid ester, and propylene glycol fatty acid ester. The foamable oil-in-water emulsion according to claim 1 or 2, which contains two or more types.