JPH08298950A - Foamable oil-in-water type emulsified material - Google Patents

Abstract

PURPOSE: To obtain foamable oil-in-water type emulsified material of sweetened type having improved heat-resistant shape stability of cream after whipping and palatability such as melting feeling and having excellent acid resistance. CONSTITUTION: This foamable oil-in-water type emulsified material is composed of 3-50wt.% oil phase containing an oil and fat, protein, emulsifier, sugar and/or sugaralcohol and water, mainly comprising triglycerides and 50-97wt.% water phase containing >=10wt.% sugar and/or sugaralcohol, and the oil phase contains a 16-22C saturated glycerol monofatty acid ester and 16-22C saturated glycerol difatty acid ester at a ratio of (1:2)-(19:1).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetening type foamable oil-in-water emulsion which is distributed and used at room temperature of 20 to 35 ° C. More specifically, the present invention is used as a topping for cakes, breads, desserts or the like, or whipped as a filling material, and mixed with dairy products such as jams, fruit sauces and yogurt having acidity (pH 3.0 or more). The present invention relates to a foamable oil-in-water emulsion having excellent acid resistance that can be used as a product.

[0002]

2. Description of the Related Art A foaming emulsion (hereinafter sometimes referred to as a foaming cream) used in a whipped form, which is used as a topping for cakes, breads, desserts, etc., a filling material, etc. Many things have been developed so far. These foaming creams have properties required depending on the intended product form and distribution means (chilled, normal temperature), for example, whipping characteristics (overrun, foaming time), physical properties (heat-resistant shape retention, texture). Are different. As foamable emulsions, water-in-oil type and oil-in-water type emulsions have been widely used, but as a topping and filling material for year-round products that can be distributed at room temperature, the long-lasting demand in the summer is required. Therefore, water-in-oil type emulsions, which have a low water activity, have been generally used. However, since water-in-oil emulsions generally have a continuous phase of fats and oils, the flavor tends to be oily, and in recent years, those with a fresh texture tend to be favored. Recently, in particular, the demand for oil-in-water emulsions has been increasing. Above all, there is a strong demand for the development of a sugar-type oil-in-water emulsion which can be distributed and used as a year-round product at room temperature and which usually contains 10% to 50% by weight of saccharides. Examples of sugar-type oil-in-water emulsions include those disclosed in JP-A-58-47450, JP-A-61-31057, and JP-A-62-155047.
Those listed in each publication of the issue can be mentioned. Note that oil-in-water emulsions other than the sweetened type do not contain sugars or contain only a small amount, and are usually 10
It is treated as a chilled product at around ℃. And sugar is added when whipped and used. As the performance required for the above-mentioned sugar type oil-in-water emulsion,
In addition to the basic performance as a foaming emulsion such as emulsion stability and whipping characteristics, the cream has a good mouthfeel such as melting in the mouth after being whipped, and excellent heat retention. (That is, the cream obtained by whipped oil-in-water emulsion does not lose its shape even when stored at room temperature for a long time, especially in summer (about 30 ° C), and is stable without water separation. Is specifically mentioned. Traditionally, oil-in-water emulsions include natural animal and vegetable oils and fats (for example, rapeseed oil, soybean oil,
Or these low degree cured products etc.) as a base oil and fat,
There is known a method of imparting heat resistance by adding an extremely hardened product of the above-mentioned fats and oils to this, but in general, when such a fat and oil is added, the amount of fat and oil crystals is increased, and foods such as mouth-feeling of the base fats and oils are increased. The feeling tends to be significantly reduced. Further, as a method of enhancing heat-resistant shape retention, a method of using a specific triglyceride and an emulsifier by paying attention to the amount of fat and oil crystals and an emulsifier from the viewpoint of improving emulsion stability has been proposed. JP 54-
Nos. 37858, 58-116647, and JP-A-61-141856) are merely provided with heat resistance at 20 to 25 ° C, and have not reached the target level. In addition, JP-A-4
-88944 discloses that the oil phase contains 10% by weight or more and 30% by weight or more.
Although an oil-in-water emulsion oil / fat composition containing less than diglyceride has been proposed, this emulsion uses unsaturated fatty acid as a main constituent fatty acid of diglyceride, and has a milky taste.
It is only intended to improve the rich taste. On the other hand, as the field of use of sugar-type oil-in-water emulsion expanded with changes in taste, it was mixed with dairy products such as jams, fruit sauces and yogurt that have acidity (pH 3.0 or above). It is also being used more often. The properties required for such a special application are the heat-resistant shape retention of the cream and the texture such as a mouth-feel, and the acid resistance, that is, the property that the quality does not deteriorate even when used in combination with these sour components. That is, the conventional oil-in-water emulsion has a problem that when the cream having these sournesses is mixed with the cream, the overrun is significantly reduced and the whipping cannot be performed.
None of the conventionally proposed oil-in-water emulsions has practical acid resistance. Further, it is known that the sourness component is very difficult to feel in the case of a water-in-oil emulsion.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a frothing oil-in-water emulsion of the sugar addition type, which makes it possible to obtain a whipped cream excellent in acid resistance of the cream after whipped. In addition to this property, it is another object of the present invention to provide a foamable oil-in-water emulsion having improved heat-resisting shape retention and texture such as melting in the mouth.

[0004]

Means for Solving the Problems The present inventor has conducted earnest research for a sugar-type oil-in-water emulsion that can be distributed and used at room temperature and has the above-mentioned performance. As a result, the base oil has 16 carbon atoms. ~ 22 saturated glycerin monofatty acid ester and C16 ~ 22 saturated glycerin difatty acid ester by adding in a specific ratio, the original oil-and-fat dissolution behavior of the base oil (physical properties reflected in mouthfeel etc.) The target heat-resistant shape retention can be imparted with almost no loss, and the physical properties are affected even if dairy products such as jams, fruit sauces and yogurt with acidity are added. The present invention has been completed by finding that there is no such effect and that it has an effect of further enhancing the flavor of the acidulant.
That is, the present invention comprises an oil phase containing 3 to 50% by weight of an oil and fat, a protein, an emulsifier, a sugar and / or a sugar alcohol, and water, and a triglyceride as a main component, and an aqueous phase of 50 to 97% by weight. A foamable oil-in-water emulsion containing 10% by weight or more of sugar and / or sugar alcohol in the water phase, wherein the oil phase contains saturated glycerin monofatty acid ester having 16 to 22 carbon atoms and carbon number.
Containing a saturated glycerin difatty acid ester having 16 to 22 carbon atoms, the ratio of the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms to the saturated glycerin difatty acid ester having 16 to 22 carbon atoms is 1:
It relates to a foamable oil-in-water emulsion characterized by having a ratio of 2 to 19: 1. The present invention preferably has the following aspects. (1) The ratio of the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms to the saturated glycerin difatty acid ester having 16 to 22 carbon atoms is 1: 2 to 19: 1, preferably 1: 1 to 9: 1. 2) The total amount of the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms and the saturated glycerin difatty acid ester having 16 to 22 carbon atoms is 5 to 40% by weight. (3) The saturated glycerin monofatty acid having 16 to 22 carbon atoms The composition of the fatty acid residue constituting the ester and the saturated glycerin difatty acid ester having 16 to 22 carbon atoms is 30 to 90% by weight of the fatty acid ester having 16 to 18 carbon atoms, and the fatty acid residue having 10 to 22 carbon atoms is 10 to 20% by weight. 70% by weight Hereinafter, the foamable oil-in-water emulsion of the present invention will be described.

First, the saturated glycerin monofatty acid ester (hereinafter sometimes referred to as monoglyceride) and the saturated glycerin difatty acid ester (hereinafter sometimes referred to as diglyceride) used in the present invention will be described in detail. The constituent fatty acid residue of the monoglyceride used in the present invention is a saturated fatty acid residue having 12 to 22 carbon atoms. 12 to 12 carbon atoms
Examples of the saturated fatty acid residue of 22 include lauric acid residue, myristic acid residue, palmitic acid residue, stearic acid residue, arachidic acid residue and behenic acid residue. Among them, saturated fatty acid residues having 16 to 18 carbon atoms, that is, lauric acid residues, myristic acid residues, palmitic acid residues, and stearic acid residues, which are
It is desirable to occupy 30 to 90% by weight. The constituent fatty acid residue of the diglyceride used in the present invention is a saturated fatty acid residue having 12 to 22 carbon atoms. Examples of the saturated fatty acid residue having 12 to 22 carbon atoms include those similar to the above case. Above all, it is composed of saturated fatty acid residues having 20 to 22 carbon atoms, that is, arachidic acid residues and behenic acid residues, and it is desirable that these account for 10 to 70% by weight of all fatty acid residues. The diglyceride is, for example, one or more kinds of fats and oils selected from fats and oils having a saturated fatty acid having 12 to 22 carbon atoms as a main component (for example, coconut oil, palm kernel oil, or hydrogenated oil of rapeseed hyersinate). And glycerin are transesterified in the presence of a hydroxide of an alkali metal or an alkaline earth metal, or obtained by an esterification reaction of a fatty acid mixture having a saturated fatty acid content of 12 to 22 carbon atoms with glycerin. You can The excess monoglyceride produced by the reaction can be removed by using a separation means such as a molecular distillation method or chromatography. In addition, in the preparation of saturated diglyceride, it is preferable to carry out the reaction under mild conditions using an enzyme such as a 1,3-position selective lipase because the glycerin diester of the obtained fatty acid has a good flavor. In addition,
Separation of only saturated diglycerides is not industrially advantageous and may be used as a mixture with monoglycerides and / or triglycerides. However, in that case, 50 wt% or more in the glyceride (preferably 70 wt% or more,
It is desirable that 80% by weight or more) be saturated diglyceride. In the present invention, the ratio of the monoglyceride to the diglyceride added to the oil phase is 1: 2.
-19: 1, preferably 1: 1-9: 1. If the proportion of monoglyceride is too low, sufficient acid resistance cannot be obtained, and if it is too high, the texture is impaired. Further, the total content of the monoglyceride and the diglyceride added to the oil phase is preferably 5 to 40% by weight.

The foamable oil-in-water emulsion of the present invention has the same constitution as a conventional foamable oil-in-water emulsion except that the specific monoglyceride and diglyceride described above are contained in the oil phase. be able to. That is, the foamable oil-in-water emulsion of the present invention is a specific monoglyceride and diglyceride,
Edible oils and fats, proteins, emulsifiers, sugars and / or sugar alcohols and water as essential components, and optionally stabilizers, flavors, essences, thickeners and the like. The edible oils and fats used in the present invention can be used alone or in combination of two or more of vegetable oils and fats, milk and fats or fractionated oils and fats thereof, hardened oils and fats, transesterified oils and fats and the like. Examples of vegetable oils and fats include soybean oil, palm oil, palm kernel oil, and coconut oil. Among these oils and fats, a hardened palm kernel that has good compatibility with the glycerin difatty acid ester according to the present invention, has a sharp melting behavior at a certain temperature, and has a good mouthfeel such as a mouthfeel of the obtained cream. Random transesterified oils of oil are preferred. The iodine value of the hardened palm kernel oil used is preferably 2
It is a degree. Examples of the protein used in the present invention include casein, whey protein, skim milk powder, whole milk powder, milk protein and soybean protein. Also, salts of milk proteins such as casein sodium may be used. Furthermore, raw materials containing proteins, such as milk, raw milk, and condensed condensed milk, can also be used. The protein is usually contained in the emulsion in an amount of 1 to 10% by weight. Examples of the emulsifier used in the present invention include organic acid monoglycerides such as citric acid or lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithins, and propylene. Examples thereof include glycol fatty acid esters. Among these emulsifiers, a hydrophilic emulsifier is used in the aqueous phase and a lipophilic emulsifier is used in the oil phase, respectively, or they are used in an appropriate combination. The emulsifier is usually contained in the emulsion in an amount of 0.1 to 1.0% by weight. Examples of the sugar used in the present invention include glucose, lactose, maltose and sucrose. Examples of sugar alcohols include sorbitol, maltitol, mannitol and xylitol.
These may be used alone or in combination of two or more. The sugar and / or sugar alcohol is usually contained in the emulsion in an amount of 10 to 50% by weight or more, preferably 20 to 50% by weight. The stabilizer optionally added may be, for example, an alkali metal salt of phosphoric acid (hexametaphosphoric acid, diphosphoric acid, etc.) or citric acid, or gums such as guar gum. Examples of flavors and essences include milk flavor, vanilla flavor, and vanilla essence.

The foamable oil-in-water emulsion of the present invention can be produced by a conventional method using the above components. For example, the edible oil and fat, and the glycerin difatty acid ester according to the present invention, and an oily component (oil phase) containing an emulsifier, and an aqueous component (water phase) containing water, protein, sugar and an emulsifier are respectively brought to appropriate temperatures. After heating, both are mixed and pre-emulsified,
Further, it can be produced by carrying out the usual treatments of homogenization, sterilization, homogenization (rehomogenization), cooling, and aging. When the emulsion is prepared, the oily component and the aqueous component may be mixed in separate systems as described above, and then both of them may be mixed, or one system may be prepared from the beginning. The emulsion is prepared so that the oil phase component is 3 to 50% by weight (preferably 15 to 40% by weight) and the aqueous phase component is 50 to 97% by weight (preferably 60 to 85% by weight). The foamable oil-in-water emulsion of the present invention thus obtained has a viscosity of 200 to 3000 cp (preferably 200 to 1000 cp) at room temperature (20 ° C.) in consideration of its whipping characteristics and the like. It is preferably prepared as follows.

[0008]

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples. However, these examples do not limit the present invention. In addition, "part" in the examples,
Means "parts by weight". (Preparation of glycerin monofatty acid ester (Sample 1)) 1000 g of completely hard beef tallow, 330 g of glycerin and calcium hydroxide
1.5 g was added, and the mixture was stirred at 235 ° C for 1 hour under a nitrogen stream to carry out a glycerolysis reaction. After cooling to 90 ° C, neutralize with calcium hydroxide and equimolar phosphoric acid, then remove unreacted glycerin by steam distillation, and purify this product by a conventional method. Glycerin monofatty acid ester (Sample 1) to be a residue was obtained. (Preparation of glycerin difatty acid ester (Sample 2)) Glycerin (330 g) and calcium hydroxide (1.5 g) were added to a fully hardened oil of Hyercin rapeseed oil (1000 g), and the mixture was stirred at 235 ° C for 1 hour under a nitrogen stream to carry out a glycerolysis reaction. Next, unreacted glycerin was removed by steam distillation, and monoglyceride was removed by a thin-film molecular distillation machine to obtain a product containing diglyceride as a main component. This product was purified by a conventional method to obtain glycerin difatty acid ester (sample 2) containing behenic acid as a main constituent fatty acid residue. The glyceride composition of glycerin monofatty acid ester and glycerin difatty acid ester of Samples 1 and 2 obtained as described above is shown in Table 1 below. The composition is shown in "% by weight".

[0009]

[Table 1]

Example 1 Using the samples 1 and 2 obtained as described above, a foamable oil-in-water emulsion having the following composition (part) was prepared. (Preparation of Effervescent Oil-in-Water Emulsion) (Oil Phase) Palm kernel hydrogenated oil (iodine value = 2) 22.0 Samples 1 and 2 3.0 (total amount) Soybean lecithin (commercial soybean lecithin) 0.3 (Aqueous phase) glucose 20.0 Maltose 20.0 Casein sodium 0.5 Skim milk powder 5.0 Xanthan gum 0.1 Sodium hexametaphosphate 0.1 Sucrose fatty acid ester (HLB11) 0.5 Water 28.5 ────────────────────────── -Total 100.0 (parts) (Preparation method) An oil phase (oil-based liquid) and an aqueous phase (aqueous liquid) having the above composition were mixed and pre-emulsified. Homogenize the obtained pre-emulsion with a homogenizer at 65 ℃ (30kg / cm ² )
Processed. Then, the obtained emulsion is treated with a UHT sterilizer.
(145 ° C., 2 seconds, manufactured by Iwai Machinery Co., Ltd.), and then aseptically re-homogenized (30 to 45 kg / cm ² ) at 70 ° C. with a homogenizer. The obtained emulsion was cooled to 15 ° C., filled and then aged overnight to prepare the foamable oil-in-water emulsion (I) according to the present invention.

Examples 2 to 4, Comparative Examples 1 and 2 In the above Example 1, when the ratio of Samples 1 and 2 in the oil phase was changed as shown in Table 2 (Examples 2 to 4), In the case where each of Samples 1 and 2 was used alone (Comparative Examples 1 and 2), the foamable oil-in-water emulsions (II, III, IV, a, b) corresponding to each were prepared in the same manner as in Example 1. Prepared.

[Evaluation as Foaming Oil-in-Water Emulsion] Each of the obtained foaming oil-in-water emulsions was whipped to make a whipped cream, and (1) acid resistance, (2) heat resistance retention sex,
And (3) melting in mouth (texture) was evaluated. (1) Acid resistance To evaluate the acid resistance, add citric acid to the cream, adjust the pH of the cream to 3.0, and whip it.
It was performed by observing the state according to the following criteria. A: Workability is better than no citric acid added B: Workability is slightly better than no citric acid added C: Workability is not comparable to no citric acid added D: No citric acid added In comparison, whipping is not possible. E: When citric acid is added, it immediately aggregates. (2) Heat-resistant shape retention The heat-resistant shape retention was evaluated using 30% of the obtained whipped cream.
After storing in an atmosphere of ℃ for 48 hours, the shape change and the water separation state were observed according to the following criteria. A: No change in shape and no syneresis B: Slight change in shape and syneresis C: Some change in shape and syneresis, but within the allowable range D: Collapse of the shape as a whole and syneresis Significantly recognized E: There is no shape and there is no commercial value due to remarkable water separation. (3) Melting taste in mouth (texture) The mouthfeel of the obtained whipped cream was evaluated by a sensory evaluation by a specialized panel. The evaluation was based on the following criteria.

A: Melting in the mouth feels very good B: Melting in the mouth feels slightly good C: Neither can be said D: Melting in the mouth feels slightly worse E: Melting in the mouth feels much worse The results are shown in Table 2 below.

[0014]

[Table 2]

As is clear from the results shown in Table 2 above, the examples show good results in comparison with the comparative examples, especially in the acid resistance.

Examples 5 to 8 In the above Example 1 using 22.0 parts of hydrogenated palm kernel oil (iodine value = 2) and 3.0 parts of samples 1 and 2 (total of 25.0 parts thereof), Foaming corresponding to each of the same procedures as in Example 1 except that the 2: 1 mixture of 2 was used and the ratio of the mixture of Samples 1 and 2 in the total of 25.0 parts was changed as shown in Table 3. Oil-in-water emulsion (V,
VI, VII, VIII) were prepared. Each of the obtained foamable oil-in-water emulsions was whipped to make a whipped cream, and similarly, (1) acid resistance, (2) heat resistance and shape retention, and (3) melting in mouth (texture) were evaluated. I went. The results are shown in Table 3.

[0017]

[Table 3]

[0018]

The foamable oil-in-water emulsion of the present invention contains a saturated glycerin monofatty acid ester having 16 to 22 carbon atoms and a saturated glycerin difatty acid ester having 16 to 22 carbon atoms in a specific ratio. Therefore, it is possible to obtain a whipped cream excellent in acid resistance of the cream after whipped, and in addition to these characteristics, a foaming oil-in-water emulsion having improved heat-retaining shape retention and mouthfeel and other textures. Can be provided.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Yoshinobu Nakajima, Yoshinobu Nakajima, Kasuga-gun, Kashima-gun, Ibaraki Prefecture 20 Kao Stock Company Research Institute (72) Inventor, Yukitaka Tanaka Kashima-gun, Kasu-gun, Tohashishiba 20, Kao Stock Company Research Institute

Claims (3)

[Claims] 1. An oil phase containing 3 to 50% by weight of an oil and fat, a protein, an emulsifier, a sugar and / or a sugar alcohol, and water, and containing triglyceride as a main component, and an aqueous phase of 50 to 97% by weight. A foamable oil-in-water emulsion containing 10% by weight or more of sugar and / or sugar alcohol in the water phase, wherein the oil phase contains saturated glycerin monofatty acid ester having 16 to 22 carbon atoms and carbon number.
Containing a saturated glycerin difatty acid ester having 16 to 22 carbon atoms, the ratio of the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms to the saturated glycerin difatty acid ester having 16 to 22 carbon atoms is 1:
A foaming oil-in-water emulsion characterized by having a ratio of 2 to 19: 1. 2. The total amount of the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms and the saturated glycerin difatty acid ester having 16 to 22 carbon atoms contained in the oil phase is 5 to 40% by weight. Effervescent oil-in-water emulsion of. 3. The composition of the fatty acid residues constituting the saturated glycerin monofatty acid ester having 16 to 22 carbon atoms and the saturated glycerin difatty acid ester having 16 to 22 carbon atoms is 30 to 90 for the fatty acid ester having 16 to 18 carbon atoms. The foamable oil-in-water emulsion according to claim 1 or 2, wherein the fatty acid ester having 20 to 22 carbon atoms is 10 to 70% by weight.