JPH0697965B2 - Method for producing oil-in-water type emulsified fat with custard flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for producing a custard-flavored oil-in-water type emulsified fat, and more specifically, it has both the properties of custard and fresh cream and is excellent in taste. The present invention also relates to a method for producing a constant quality custard-flavored foamable oil-in-water emulsified fat that can be easily foamed.

[Conventional technology and its problems]

Conventionally, custard has been widely applied to cream puffs and puddings as a filling material that matches Japanese tastes. However, since custard uses cornstarch, flour, etc. in addition to eggs as a formulation,
There is a problem with the mouth feel, and it must be said that the applications have been rather limited. In general, it is well known in the Western confectionery industry to blend ready-made custard with fresh cream (Charlotte cream).
In such a blend, proficiency is required, and it is difficult to obtain a product of constant quality, and the starch quality derived from custard (corn starch, wheat flour) impairs the texture of the cream,
There was a problem that it became unpalatable.

[Means for Solving Problems] In view of the above-mentioned problems, the present inventors have taken into consideration the recent softening and changing the preference of wetness, are a blend type of custard and fresh cream, and are a more delicious and juicy material. As a result of repeated examinations to provide a custard flavor, it is necessary to use a sufficient amount of egg yolk and to use a specific amount of fat in combination with a specific emulsifier and starch in order to obtain a tissue that matches the fresh cream. Therefore, it has been found that by doing so, a labor-saving custard-flavored foamable oil-in-water emulsified fat that maintains constant quality and can be easily foamed with one touch can be produced.

The present invention was made based on the above findings,
When producing a custard flavor foaming oil-in-water emulsified fat containing water and an emulsifier, fats and oils 15 to 35% (weight basis, the same below), egg yolk or enzyme-treated egg yolk 1 to 10%, HL
Preparation of a pre-emulsion containing 0.01 to 0.5% of sucrose fatty acid ester of B2 to 3 together with a known emulsifier, starch and water,
The present invention provides a method for producing a custard-flavored oil-in-water type emulsified fat, which comprises homogenizing this and subjecting it to UHT sterilization treatment.

Hereinafter, the method for producing the custard-flavored foamable oil-in-water emulsified fat of the present invention will be described based on its preferable production mode.

First, water content 40-60%, fats 15-35%, known emulsifier 0.7
~ 1.3% plus low HLB (HLB2-3) sucrose fatty acid ester 0.01-0.05, egg yolk or enzyme treated egg yolk 1-10
%, Sugar content 5 to 20%, and further a pre-emulsion of an oil-in-water emulsified fat containing a phosphate, a milk component, sodium caseinate, a vegetable protein such as soybean protein, and starch. Then, this pre-emulsified product is homogenized with a homogenizer at 50-70 ° C for 30-
Homogenize at a pressure of 100 kg / cm ² . After that, this is subjected to UHT sterilization treatment, cooled to 60 to 75 ° C, homogenized again under aseptic conditions at a pressure of 10 to 100 kg / cm ² , rapidly cooled to 10 ° C, and then aseptically filled, An oil-in-water type emulsified fat having a custard flavor and foaming property which is the object of the invention is obtained.

The foamable oil-in-water emulsified fat according to the present invention has a water content of 40%.
In the following, the food solid content is as high as 60%, and when an oil-in-water type emulsified fat is used, it is difficult to obtain a fluid and low-viscosity product, and when the water content is 60% or more, sufficient foamability and shape retention are It is not preferable because it cannot be obtained.

Preferred fats and oils that can be used in the present invention are animal and vegetable fats and oils and hardened fats and oils thereof alone or as a mixture of two or more kinds thereof, or those obtained by subjecting them to various chemical treatments or physical treatments, SFI characteristic value is 20 ~ 55, melting point of 25 ~ 40 ℃, such as soybean oil, cottonseed oil,
Examples thereof include various animal and vegetable oils and fats such as corn oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil, milk fat, lard, fish oil, whale oil, and their hardened oils, fractionated oils, transesterified oils and fats.

When the content of fats and oils is 15% or less, foaming does not plasticize, and when it is 35% or more, the mouthfeel becomes heavy, and the foaming oil-in-water type emulsified fat intended by the present invention cannot be obtained.

As the emulsifier in the present invention, monoglyceride, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, known substances such as lecithin can be appropriately combined and used, and in the present invention, further lower HLB
Add 0.01-0.05% sucrose fatty acid ester of (HLB2-3). Low-HLB (HLB2-3) sucrose fatty acid esters are mono-, di-, tri-, poly-esters of saturated and / or unsaturated fatty acids having 12 to 24 carbon atoms and sucrose and mixtures thereof. , Lipophilic. Low HLB (HLB2-3)
The sucrose fatty acid ester contributes to the emulsion stability of the foamable oil-in-water emulsified fat according to the present invention and the control of physical properties at the time of whipping, and has the ability to adjust the physical properties obtained by combining known emulsifiers. If the content of this low HLB ester is 0.01% or less, there is no effect, and if it is 0.05% or more, the emulsion stability is excellent, but the oil-in-water emulsifier does not foam plasticize, or even if plasticized, the shape retention is weak. Become.

In the present invention, egg yolk or enzyme-treated egg yolk 1 to 10% is used. This egg yolk or enzyme-treated egg yolk has the effect of imparting a rich flavor of custard to the foaming oil-in-water emulsified fat and improving the texture. In general, the egg yolk may be either raw egg yolk of chicken, duck, turkey, goose, pigeon, Japanese quail, etc., or sweetened frozen egg yolk, and if necessary, enzyme treatment may be carried out for the purpose of enhancing flavor, preventing coagulation and the like.

In addition, in the present invention, sugar is added in order to reduce the labor required for easily foaming the foamable oil-in-water emulsified fat with one touch.
It is preferable to add 20% (as solid content). As the saccharide, one or more syrups containing sucrose, glucose, fructose, lactose, and isomerized sugar are used, and if the amount used is outside the above range, preferable plasticity and whipping characteristics cannot be obtained, which is not preferable. When the custard-flavored, foamable oil-in-water emulsified fat of the present invention is used in health foods and the like, low calorie sorbitol or the like can be used instead of the above-mentioned saccharides.

As the phosphate, one or more sodium salts or potassium selected from sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate, monobasic sodium phosphate, dibasic sodium phosphate, tribasic sodium phosphate and the like. Salt is used, and the amount used is preferably 0.02-0.2%
Is. Milk components include milk, skim milk, whole milk powder, skim milk powder, whey powder, buttermilk powder, etc.
It is preferable to use -15% (dry solid content%), and these mainly exert an effect as a flavoring agent.

Sodium caseinate is preferably used in the range of 0.5 to 4%, and if it is less than 0.5%, it lacks emulsion stability, and if it exceeds 4%, it acts as a thickener on the contrary and impairs the flavor.

As the starch in the present invention, wheat flour, corn starch, modified starch and the like are used.

In addition to these, plant proteins such as soybean protein are used.

Thus, in the present invention, the pre-emulsion obtained by mixing and emulsifying the above-mentioned components is homogenized. The homogenization, as described above, at 50-70 ° C., may be carried out in a homogeneous pressure of 30~100kg / cm ^2, a homogeneous pressure weak shape retention at 30kg / cm ² or less, 10
When it is 0 kg / cm ² or more, it is not preferable because the unity when foaming is lost.

The present invention is to obtain a target foamable oil-in-water emulsified fat by subjecting the homogenized product obtained as described above to UHT sterilization treatment, and as the UHT sterilizer used for this treatment, an indirect heating method As, for example, APV plate type UHT processing device (manufactured by APV), CPUHT sterilizer (manufactured by Creamery Package), Stokes tubular type UHT sterilizer (manufactured by Stokes), as a direct heating type, For example, userization sterilizer (Alpra), Alfa Laval VTIS sterilizer (Alpha Laval), Lagia sterilizer (Lagia), Paralizer (Pash and Silkeborg), CPVac.Heat UH
T sterilizer (made by Crimary Package), etc.
The HT sterilization process is performed using an apparatus appropriately selected from these.

Further, in the present invention, preferably, after the UHT sterilization treatment, 60 to 7
After cooling to 5 ° C, homogenization treatment is performed at a pressure of 10 to 100 kg / cm ² . The homogenous pressure at this time may be such that the foaming property and shape retention of the oil-in-water emulsified fat containing nut paste are satisfied, and preferably 20
~ 70 kg / cm ² .

Finally, the above homogenized product is cooled to about 10 ° C. and then filled with an aseptic filling machine to obtain a product.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples.
The invention is not limited to these examples.

Example 1 Hardened mixed oil of coconut oil, rapeseed oil and soybean oil (increasing melting point 30
C) 24%, propylene glycol fatty acid ester, sorbitan fatty acid monoglyceride, lecithin, 0.7% known mixed emulsifier consisting of sucrose fatty acid ester of HLB11, HLB3
0.02% sucrose fatty acid ester, 2% egg yolk, 5% white sugar,
Glucose 5%, nonfat dry milk 7%, sweetened condensed milk 6%, modified starch
0.5%, sodium caseinate 0.6%, and isolated soybean protein 0.3% were blended to obtain a preliminary emulsion having a total solid content of 50%.
Then, this preliminary emulsion was homogenized with a homogenizer at about 60 ° C under a pressure of 50 kg / cm ² and then subjected to UHT sterilization treatment (using a VTIS sterilizer (manufactured by Alfa Laval)) at 55 ° C at 70 ° C. Re-homogenize under aseptic conditions at a homogenous pressure of ² and at 10 ℃
After cooling, the mixture was aseptically filled (manufactured by Tetra Pak) to obtain a foamable oil-in-water emulsified fat. After overnight aging, this emulsified fat was in a fluid state, and when foamed in a vertical mixer, a product with sufficient commercial value and a custard flavor was obtained. Moreover, even if it was stored in a refrigerator (3 to 7 ° C.) for 90 days, the state did not change, and it kept certain physical properties.

Example 2 A foamable oil-in-water emulsified fat was obtained in the same manner as in Example 1 except that 8% of egg yolk treated with an enzyme and improved in heat coagulation was used instead of using egg yolk. . When the whipping oil-in-water type emulsified fat was whipped with a vertical mixer, the same good performance as that obtained in Example 1 was exhibited.
The foamable oil-in-water emulsified fat was stored at 3 to 7 ° C for 90 days, but the viscosity was slightly increased, but it was in a fluid state and had a sufficient commercial value.

Comparative Example 1 A foamable oil-in-water emulsified fat was obtained in the same manner as in Example 1, except that the sucrose fatty acid ester having a low HLB (HLB3) content was 0.1%. When this foamable oil-in-water emulsified fat was whipped with a vertical mixer, it foamed, but had no plasticity, and therefore had poor shape retention and no commercial value.

Comparative Example 2 When the same procedure as in Example 1 was carried out except that the amount of egg yolk used was 12%, the preliminary emulsion had a high viscosity and was solidified by UHT sterilization treatment to block the system.

Comparative Example 3 When the same formulation as in Example 1 was carried out except that the oil and fat content was changed to 40%, the preliminary emulsion was thickened and solidified at the time of homogenization.

〔The invention's effect〕

According to the production method of the present invention, it is possible to produce an oil-in-water emulsified fat having both the properties of custard and fresh cream, which has excellent taste and can be easily foamed, and has relatively high spoilage property. Despite the fact that it contains egg yolk, it has a long life (it is difficult to change over time) and it can supply products of consistent quality that meet the needs of the times.

 ─────────────────────────────────────────────────── --- Continuation of the front page (72) Inventor Shozo Usami 7-35 Higashiohisa, Arakawa-ku, Tokyo Inside Asahi Denka Kogyo Co., Ltd. (56) References JP-A-60-62952 (JP, A) JP-A-58-216660 (JP, A) JP-B-58-31910 (JP, B2) JP-B-58-9662 (JP, B2)

Claims (1)

[Claims] 1. When producing a custard-flavored, foamable oil-in-water emulsified fat containing fats and oils, water and an emulsifier, fats and oils 15 to
35% (weight basis, same below), egg yolk or enzyme-treated egg yolk 1-10%, HLB 2-3 sucrose fatty acid ester 0.01-
A method for producing a custard-flavored foaming oil-in-water emulsified fat, which comprises preparing a pre-emulsion containing 0.5 together with a known emulsifier, starches and water, homogenizing it, and subjecting it to UHT sterilization.