JPH0716050A - Creamy food - Google Patents

Abstract

PURPOSE:To obtain a creamy food free from the problems inherent to margarine and butter composed of a W/O-type emulsion and having butter-like shape- retainability and spreadability unattainable by a conventional creamy food composed of an O/W-type emulsion. CONSTITUTION:This creamy food exhibiting characteristic features of an O/W- type emulsion such as excellent palatability and having excellent shape- retainability and spreadability is an O/W-type emulsion produced by compounding 25-55wt.% of an oil and fat, 0.01-3.0wt.% of an emulsifying agent and 0.01-5wt.% of thermally gelatinizable protein based on the total emulsion, wherein the emulsion contains >=10wt.% of polyglycerol condensed ricinoleic acid ester based on the total emulsifier.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a creamy food product, and more particularly to a creamy food product such as spread cream which is applied on toast and eaten.

[0002]

2. Description of the Related Art Conventionally, it is common to apply butter on toast and eat it. However, butter has a large amount of milk fat and high calories, and has a greasy texture.
Sometimes shunned. There is also margarine using various animal fats and oils or vegetable fats and oils instead of milk fat.
However, margarine has the same problem as butter in that it contains a large amount of fats and oils.

Butter and margarine contain oil in a large amount of about 80% and constitute a so-called water-in-oil emulsion, so that when they are eaten, they give an oily texture. it is conceivable that. Therefore, it has been considered to produce margarine or butter-like foods with reduced oil content. However, when the oil content is reduced, there are problems that the emulsification is not performed well, the oil content is separated, and it becomes impossible to obtain a firm and stable creamy texture peculiar to butter and margarine.
Moreover, even if the ratio of the oil content is reduced, as long as the emulsion is a water-in-oil emulsion, the oil content first comes into contact with the tongue when eating, so that the oily texture described above remains.

On the other hand, as the oil-in-water type emulsion, conventionally known foods include fresh cream, whipped cream, mayonnaise and dressing. However, foods consisting of these oil-in-water type emulsifiers can only be liquid or soft even if they are in a cream state and have a relatively small viscosity, and they have a firm shape-retaining property such as butter and margarine. Does not have. When applying whipped cream etc. to the toast, the toast dough is significantly impregnated, and the dough gets damp or dented due to the moisture of the cream.
The crispy texture of toast may be lost. Since butter and margarine have appropriate hardness and spreadability, it is possible to put a mass on toast, spread it thinly with a knife, and spread it on the surface of the toast with a uniform thickness. A creamy food consisting of an oil droplet emulsion cannot be spread over a wide area. Such adaptability to spread application is also called spreadability, and conventional creamy foods comprising oil-in-water type emulsifiers have poor spreadability.

In order to improve the spreadability of the oil-in-water emulsion, it has been considered to use hydrophilic colloids, that is, various polysaccharides in a continuous layer of the oil-in-water emulsion. The spreadability peculiar to fats and oils, such as the continuous layer of the water-in-oil type emulsion such as butter margarine described above, cannot be obtained by any means. Therefore,
The object of the present invention is to solve the problems such as margarine and butter made of the water-in-oil emulsion described above,
An object of the present invention is to provide a creamy food product having a butter-like shape-retaining property and spreadability, which cannot be obtained by a conventional creamy food product comprising an oil-in-water emulsion.

[0006]

A creamy food according to the present invention, which solves the above-mentioned problems, is an oil-in-water emulsion and contains 25 to 55% by weight of oil and fat, and 0.1% by weight of the emulsion. 01-3.0 wt% emulsifier and 0.01-5 wt%
The heat emulsifying protein of the present invention is blended, and the emulsifier contains polyglycerin condensed ricinoleic acid ester in an amount of 10% by weight or more based on the total weight of the emulsifier.

The oil-in-water emulsion is an emulsion composed of an aqueous phase composed of water and a hydrophilic substance and an oil phase composed of fats and oils and a lipophilic substance, and particularly in the entire aqueous phase, It means an emulsion in which the oil phase is uniformly dispersed in the form of fine oil droplets. In addition, usually, the amount of the water phase is much larger than the amount of the oil phase, but the amount of the water phase and the oil phase are the same, or even if the amount of the oil phase is larger than the water phase, Emulsions with an oil-in-water structure may be present.

In the present invention, 25 to 55% by weight of the oil or fat constituting the above oil phase is blended with respect to the whole emulsion. Preferably, 30 to 50% by weight is blended. If the amount of the oil / fat is too small, there is a problem that the shape-retaining property is deteriorated or the gel feeling is too strong, and if the amount of the oil / fat is too large, there is a problem that the emulsion stability is deteriorated.

As a material constituting the oil phase, milk fat similar to butter, beef tallow, lard, sheep fat, fish oil, whale oil or other animal fats or oils such as those used for margarine, or linseed oil is used. , Tung oil, safflower oil, haze oil, walnut oil, poppy seed oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil,
Mustard oil, cabbage oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, babassu oil, cacao oil, shea butter, borneo butter , Various vegetable oils and fats and the like, which can be used in food production, are used. Further, each of the above fats and oils as a raw material, hydrogenation, fractionation, transesterification, etc., subjected to a treatment such as melting point adjustment and oxidation stability imparted, hardened edible oil purified to be edible, edible fractionated oil, Edible refined processed fats and oils such as edible transesterified oil can also be used. Further, among food materials and additives other than fats and oils, materials that are hardly soluble in water and are well soluble in the fats and oils, so-called lipophilic materials are also materials that constitute the oil phase.

The fats and oils having a melting point of 25 to 60 ° C. are preferable. If the melting point is too low, there is a drawback that the shape retention property becomes poor, and if the melting point is too high, there is a problem that the spreadability becomes poor. Although the melting point of the oil / fat varies depending on the type of the oil / fat, it may be set within a predetermined range by performing various melting point adjustment processes. The material forming the water phase is a material containing, in addition to water, a component that is satisfactorily dissolved in water, and materials other than the oil phase material described above are water phase materials. Specifically, in addition to skim milk powder and animal and vegetable proteins, sugars, fruit juices, colorings, flavors, seasonings, etc.,
Additives such as emulsifiers and stabilizers described later are also included.

In order to produce an oil-in-water emulsion from an oil phase material and an aqueous phase material, a usual emulsifying apparatus and an emulsification treatment method are basically applied. Specifically, a mixed solution containing the materials of the oil phase and the water phase may be emulsified by using a homogenizer or the like. During the emulsification treatment, 0.01 to 3.0% by weight of an emulsifier is blended with respect to the weight of the obtained emulsion. More preferably, 0.1 to 1.0% by weight is blended. As the emulsifier, an ordinary emulsifier conventionally used for emulsification treatment in various food production can be used, but in the present invention, 10% by weight or more of polyglycerin condensed ricinoleic acid ester (based on the weight of the entire emulsifier) is used. PGPR) is used. That is, the PGPR alone may be used as the emulsifier, or PGPR and another emulsifier may be used in combination. Preferably, PGPR is blended in an amount of 25% by weight or more based on the whole emulsifier. Specific examples of other emulsifiers used in combination include glycerin fatty acid ester,
Examples thereof include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin.

Further, 0.01 to 5% by weight of the thermogelling protein is blended with the emulsion. As the thermogelling protein, an ordinary food material can be used as long as it is a protein that causes gelation by heating. Specific examples thereof include egg white and lactalbumin. The addition amount of the thermogelling protein is 0.
If the amount is less than 01% by weight, the shape-retaining property of the emulsion and the properties at the time of applying toast are deteriorated, and if it exceeds 5% by weight, the emulsion stability and spreadability are deteriorated.

In addition to the above, various food materials and additives can be added to the emulsion, if necessary. For example, when a hydrophilic stabilizer other than the thermogelling protein is blended in an amount of 0.01 to 5% by weight with respect to the emulsion, the emulsion is stabilized and the shape retention and spreadability of the emulsion are improved. Become. Examples of the hydrophilic stabilizer include gelatin, various gums, cellulose and the like. In particular, cellulose is
It improves the texture of the tissue caused by the addition of the heat-gelling protein and gives the emulsion a smoothness.

The production process for producing a creamy food consisting of an oil-in-water emulsion using the above-mentioned materials,
It may be the same as in the case of a usual creamy food. For example,
After the materials of the oil phase and the water phase described above are separately dissolved, both are mixed and emulsified, and the obtained emulsion is
It may be filled in a container, cooled if necessary, and provided for distribution. In order to obtain an oil-in-water type emulsion, it is preferable to stir the oil phase material while gradually dropping it into the water phase material contained in a container to emulsify it. In this case, the emulsifier may be blended with either the water phase material or the oil phase material.

As described above, the creamy food of the present invention is a conventional creamy food that is applied on toast, eaten, squeezed as a decoration on a cake or a dessert, and added to various dishes. It can be used for various uses that have been used, or for new uses that cannot be applied to conventional creamy foods.

[0016]

In the oil-in-water emulsion, the entire structure is composed of the water phase, and the oil phase is uniformly dispersed as micro oil droplets. When eating an oil-in-water emulsion, the tongue first comes into contact with the aqueous phase that makes up the entire tissue,
It has no greasiness like the water-in-oil emulsion and can give a refreshing texture. However, the oil-in-water emulsion has a poor shape-retaining property and spreadability, and there is a problem that when a creamy food is applied to toast or the like, it is immediately absorbed into the toast dough.

Therefore, in the present invention, 0.01 to 3.0% by weight of an emulsifier is mixed with the emulsifier, and 10% by weight or more of the total amount of the emulsifier is added to the emulsifier, which is polyglycerin condensed ricinoleic acid ester (PGPR). ) Is further contained and 0.01 to 5% by weight of the heat-gelling protein is blended in the emulsion, so that the amount of fats and oils in the emulsion is in the range of 25 to 55% by weight. The oil-in-water emulsion in 1) can be satisfactorily obtained.

When the amount of fats and oils is within the above range, even if it is an oil-in-water type emulsion, the ratio of the oil phase is relatively large, so that the above-mentioned toast dough is unlikely to soak into the dough and the shape retention And spreadability are also improved. By using the above proportion of PGPR, a stable oil-in-water emulsion can be obtained even with the above blending proportion of fats and oils. Further, although the continuous layer of the emulsion is composed of the water phase material, the spreadability equivalent to that of the continuous layer composed of the oil phase material can be obtained. However, the characteristic of applying to toast or the like, that is, the problem of water migration to the bread dough, is unavoidable as long as the continuous layer is composed of the water phase material.

Therefore, in addition to the use of PGPR as an emulsifier, the use of the above-mentioned proportion of the heat-gelling protein stabilizes the emulsified state of the emulsion, and also enhances the shape retention and spreadability, and when applied to toast. Moisture transfer to the bread dough can be effectively prevented. As a result of the above, the advantage of the oil-in-water type emulsion, while having a refreshing texture without oiliness, is a drawback of the oil-in-water type emulsion, soaking into the toast dough occurs. It is possible to solve the problem of poor shape retention and spreadability.

[0020]

[Examples] Creamy foods were manufactured in various manners with different formulations, and their characteristics were evaluated. -Example 1- The melting point of butter was about 37 ° C. The compounding amounts X and Y of the emulsifier and the stabilizer are as shown in Tables 1 to 7 below. The term "stabilizer" is used to include both thermogel proteins and other stabilizers. Among emulsifiers, MG is an abbreviation for monoglycerin fatty acid ester. [Production of creamy food] Butter and an emulsifier were weighed out and dissolved by heating at 70 ° C to obtain a first liquid. Water was added to the stabilizer and skim milk powder, and the mixture was heated and dissolved at 70 ° C. to obtain a second liquid. While stirring the second liquid, the first liquid was gradually added thereto, and the temperature was raised to 80 ° C. After reaching 80 ° C., homogenization treatment was performed at 150 kg / cm ² . The obtained emulsion was filled in a container and stored by cooling at 5 ° C. [Determination of emulsified state] The emulsified states of the emulsions obtained in each of the comparative examples and the examples (excluding cases where no emulsion was obtained) were examined. 1 g of the sample was measured in a beaker, hot water (80 ° C.) was added, and the mixture was stirred. When the sample is clouded and dispersed uniformly in the liquid, it is judged to be an "oil-in-water type" emulsion, and when the sample does not uniformly disperse on the surface of the liquid, it is "water-in-oil type" emulsification. It was determined to be a thing. It was confirmed that all the examples were oil-in-water emulsions. [Evaluation test] The obtained creamy foods were evaluated for the following items.

Spreadability: After the sample was kept at 5 ° C. overnight, it was applied to a plastic plate, and on its surface,
The presence or absence of gel particles was observed. Those in which no gel-like particles were recognized at all were evaluated as "very good", and in accordance with the amount of gel-like particles, they were evaluated in order of "good", "normal" and "poor" in four stages.

Emulsion stability: After holding the sample at 5 ° C. overnight, the presence or absence of oil droplets on the sample surface was observed. The same as above according to the amount of oil drops from 4
The grade was evaluated. Dough permeability: A sample was applied to toasted bread and the state of the dough at that time was observed. The samples were evaluated in four stages in the same manner as described above, from low to high permeation of the sample into the dough.

Texture: After holding the sample at 5 ° C. overnight, multiple panelists ate the sample. Similar to the above, the texture was evaluated to be good or bad, such as whether or not it was greasy. Shape retention: A sample kept at 5 ° C. overnight, and
Regarding the sample left at room temperature, whether the hardness is sufficient or not was evaluated in four stages as described above.

Comprehensive evaluation: A score was based on the evaluation results of the above items. The evaluation criteria are as follows. ◎… Very good ○… Good △… Normal ×… Poor

[0025]

[Table 1] ───────────────────────────────── Comparative Example 1.1 Comparative Example 1.2 Comparative Example 1.3 Comparative Example 1.4 ─ ──────────────────────────────── Emulsifier: PGPR −−−−−−−−− MG 0.30 0.30 0.30 0.30 Thermogel protein: egg white --- --- --- lactalbumin --- --- --- Other stabilizers: gelatin --0.50 --0.50 xanthan gum --0 10 0.10 Cellulose −−−− 5.00 5.00 ────────────────────────────────── Evaluation Results: Spreadability × × × × Emulsion stability ○ ○ ○ ○ Dough penetration × × × × Texture △ △ △ △ Shape retention × × × × ──────────────── ───────── ────── comprehensive evaluation × × × × ─────────────────────────────────

[0026]

[Table 2] ───────────────────────────────── Comparative Example 1.5 Comparative Example 1.6 Comparative Example 1.7 Comparative Example 1.8 ─ ──────────────────────────────── Emulsifier: PGPR 0.30 0.30 0.30 0.30 MG-- ----- Gel protein: Egg white --- --- --- Lactalbumin --- --- --- Other stabilizers: Gelatin --0.50 --0.50 Xanthan gum --0 10 −− 0.10 Cellulose −−−− 5.00 5.00 ───────────────────────────────── ─ Evaluation results: Spreadability △ △ △ ○ Emulsion stability ○ ○ ○ ○ Dough penetration × × × × Texture ○ ○ ○ △ Shape retention △ ○ ○ ○ ───────────── ────── ─────────── comprehensive evaluation × × × × ─────────────────────────────────

[0027]

[Table 3] ─────────────────────────── Comparative Example 1.9 Comparative Example 1.10 Comparative Example 1.11 ─────────── ───────────────── Emulsifier: PGPR 0.15 0.15 0.15 MG 0.15 0.15 0.15 Thermogelling protein: egg white ----- -Lactalbumin ------ Other Stabilizers: Gelatin-0.50-Xanthan gum-0.10-Cellulose --- 5.00 ───────────── ─────────────── Evaluation results: Spreadability ○ ○ ○ Emulsion stability ○ ○ ○ Dough penetration × × × Texture ○ ○ ○ Shape retention △ ○ ○ ──── ───────────────────── Overall evaluation × × × ──────────────────────── ───

[0028]

[Table 4] ───────────────────────────────── Comparative Example 1.12 Comparative Example 1.13 Comparative Example 1.14 Comparative Example 1.15 ─ ──────────────────────────────── Emulsifier: PGPR − − − − − − − − MG 0.15 0.30 0.30 0.30 Thermogel protein: egg white 0.30 --0.30 --- lactalbumin --0.30 --0.50 Other stabilizers: gelatin --0.50 0.50 Xanthan gum −−−− 0.10 0.10 Cellulose −−−−−−−−− ─────────────────────────────── ─── Evaluation results: Spreadability × × × × Emulsion stability ○ ○ ○ ○ Dough penetration ○ ○ ○ ○ Texture △ △ △ △ Shape retention × × △ △ ─────────── ──── ──────────────── Overall evaluation × × × × ──────────────────────────── ─────

[0029]

[Table 5] ───────────────────────────────── Example 1.1 Example 1.2 Example 1.3 Example 1.4 ─ ──────────────────────────────── Emulsifier: PGPR 0.30 0.30 0.15 0.15 MG-- --0.15 0.15 Thermogel protein: Egg white 0.30 --0.30 --Lactalbumin --0.50 --0.50 Other stabilizers: Gelatin ---------- Xanthan gum −−−−−−−−− Cellulose −−−−−−−− ───────────────────────────────── ─ Evaluation results: Spreadability △ △ ○ ○ Emulsion stability ○ ○ ○ ○ Dough penetration ○ ○ ○ ○ Texture ○ ○ ○ ○ Shape retention △ △ △ △ ───────────── ───── ──────────── Overall evaluation ○ ○ ○ ○ ──────────────────────────────── ─

[0030]

[Table 6] ───────────────────────────────── Example 1.5 Example 1.6 Example 1.7 Example 1.8 ─ ──────────────────────────────── Emulsifier: PGPR 0.30 0.30 0.30 0.30 MG-- --- --- Thermogel protein: egg white 0.30 --0.30 --- lactalbumin --0.50 --0.50 Other stabilizers: gelatin 0.50 0.50 --0. 50 Xanthan gum 0.10 0.10 −− 0.10 Cellulose −−−− 5.00 1.00 ──────────────────────────── ─────── Evaluation results: Spreadability ○ ○ ○ ○ Emulsion stability ○ ○ ○ ○ Dough penetration ○ ○ ○ ○ Texture ○ ○ ○ ○ Shape retention ○ ○ ○ ○ ────── ──────────────────────── Overall evaluation ◎ ◎ ◎ ◎ ◎ ──────────────────── ─────────────

[0031]

[Table 7] Looking at the results of the above test, the emulsifier does not contain PGPR,
Comparative Examples 1.1 to 1.4 not containing a thermogelling protein, PGPR is used as an emulsifier, Comparative Examples 1.5 to 1.8 not containing a thermogelling protein, a thermogelling protein is used, but PGPR is used as an emulsifier. In Comparative Examples 1.9 to 1.11, no satisfactory performance can be exhibited no matter how much gelatin or the like is used as a stabilizer. On the other hand, in Examples 1.1 to 1.4 in which PGPR was used as an emulsifier and a thermogelling protein was mixed, excellent performance could be exhibited without using a stabilizer such as gelatin. In addition, it was demonstrated that particularly excellent performance was exhibited in Examples 1.5 to 1.10 in which gelatin and cellulose were added to the formulations of Examples 1.1 to 1.4.

Example 2 The difference in performance depending on the fat and oil content was evaluated. In the same process as in the above example, a creamy food is produced,
The same evaluation test was performed. However, as the evaluation standard, evaluation was performed in the following two stages.

◯: Good ×: Poor

[0034]

[Table 8] ────────────────────────────────── Oil and fat content wt% 10 20 30 40 50 50 60 ── ──────────────────────────────── Spreadability × × ○ ○ ○ × Emulsion stability ○ ○ ○ ○ ○ × Dough Penetration × × ○ ○ ○ × × Texture × × ○ ○ ○ × Shape retention × × ○ ○ ○ × ────────────────────────── ─────── Overall evaluation × × ○ ○ ○ × ────────────────────────────────── Above As a result of the test, whether the oil content is too low or too high,
It turns out that good results cannot be obtained.

Example 3 The difference in performance depending on the properties of fats and oils was evaluated. As the fat and oil, rapeseed hydrogenated oil was used, and a plurality of types having different melting points depending on the degree of hardening during production were selected and used.

A creamy food was manufactured by the same process as in the above-mentioned example, and the same evaluation test was conducted. However, as the evaluation standard, evaluation was performed in the following two stages. ○: good ×: bad

[0037]

[Table 9] ────────────────────────── Oil melting point ℃ 22 32 41 41 61 ───────────── ───────────── Spreadability × ○ ○ ○ Emulsion stability × ○ ○ ○ Dough penetration × ○ ○ ○ Texture × ○ ○ ○ Shape retention × ○ ○ ○ ──── ──────────────────── Overall evaluation × ○ ○ ○ ───────────────────────── ── From the results of the above test, it can be seen that good results cannot be obtained if the melting point of the fat is too low.

[0038]

As described above, the creamy food product according to the present invention is composed of an oil-in-water type emulsion, and the creamy food product, which is a drawback of the conventional creamy food product composed of a water-in-oil type emulsion, is Without having a refreshing texture,
It also has excellent shape retention and spreadability.

In particular, in the conventional oil-in-water emulsion, in order to improve the shape-retaining property, it is necessary to add a large amount of a thickener. In the creamy food product according to the present invention, the thickener is added. A significant improvement in performance can be achieved without adding such as. As a result, the manufacturing cost can be reduced, and the flavor is less likely to deteriorate due to the addition of the thickener.

Claims (2)

[Claims] 1. An oil-in-water emulsion, which comprises 25 to 55% by weight of oil and fat, 0.01 to 3.0% by weight of emulsifier, and 0.01 to 5% by weight of heat, based on the whole emulsion. Gel protein is blended, and the emulsifier contains 10% by weight of the whole emulsifier.
A creamy food containing the above polyglycerin condensed ricinoleic acid ester. 2. The creamy food according to claim 1, wherein, in addition to the heat gelling protein, a hydrophilic stabilizer other than the heat gelling protein is blended in an amount of 0.01 to 5% by weight based on the emulsion. Creamy food.