JPH09275922A - Foamable oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject emulsion moderated in the sweetness of a saccharide, free from a foreign taste, having a high grade and elegant sweetness, useful for the napper, topping and sandwiching of breads, cakes or desserts, and capable of being distributed at the ordinary temperature by adding trehalose to a sugar and/or a sugar alcohol contained in the aqueous phase. SOLUTION: This foamable oil-in-water type emulsion comprises (A) oils and fats, (B) proteins, (C) an emulsifier, (D) a sugar and/or a sugar alcohol and (E) water. Therein, the aqueous phase contains the sugar and/or the sugar alcohol in a solid amount of >=30wt.% based on the cream, and the sugar and/or the sugar alcohol contain trehalose in an amount of 1-70wt.%, preferably 5-30wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides a foamable oil-in-water emulsion that can be used at room temperature for use in breads, cakes, nappes, toppings, and sands for desserts.

[0002]

2. Description of the Related Art Conventionally, one of the problems of normal temperature distribution whipped cream is the short shelf life of the product. Confectionery and bread makers also manufacture and sell products with due care in hygiene, but the reality is that it is impossible to send products in a completely sterile state. Propagation of the bacterium has a positive correlation with the water activity value in the cream, and by lowering the value, it is possible to prevent the growth of the bacterium. Therefore, there is a demand for creams that have as low a water activity value as possible and have a long shelf life and improved hygiene and safety.Currently, the major means is creams containing a large amount of sugars, mainly monosaccharides and disaccharides with strong hydration power. The water activity in the cream is lowered by adding it to the cream (JP-A-2-65755 and JP-A-4-40871). On the other hand, however, the addition of a large amount of these sugars has the drawback that the sweetness becomes too strong. Therefore, it is desired to obtain this sweetened product. On the other hand, as bacteriostatic agents other than saccharides that do not rely on water activity values, fatty acid-based, amino acid-based,
There are protein type, other natural product type and synthetic preserved amount type, etc., but to use them alone to completely prevent the growth of bacteria, a certain amount is necessary, and then the original flavor of foods It is damaged and not preferable. Therefore, at present, the best method is to prevent the growth of the fungus by adding a saccharide. In addition, recently, sweetness inhibitors such as gymnematic acid are known, and there are products actually added, but the masking effect is too strong, the sweetness is made insensitive for a long time, or other tastes are masked, In addition, the flavor is unnatural and difficult to use.

[0003]

Therefore, in the present invention, a foaming property which can soften the sweetness of sugars, does not interfere with other tastes, has no offensive taste, has a high-class and elegant sweetness, and which can be distributed at room temperature. An object is to provide an oil-in-water emulsion.

[0004]

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that when trehalose is contained in sugar and / or sugar alcohol in an amount of 1% by weight or more, other sugars. The present invention has been completed by finding that the sweetness of the above is softened to give a high-grade and elegant sweetness.

That is, the present invention contains fats and oils, proteins, emulsifiers, sugars and / or sugar alcohols, and water, and the aqueous phase contains 30% by weight or more of sugars and / or sugar alcohols per cream as a solid content, and further, A foamable oil-in-water emulsion characterized by containing trehalose in the sugar and / or sugar alcohol in an amount of 1% by weight or more.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. A feature of the present invention is that trehalose is contained in the sugar and / or sugar alcohol, which is a constituent of the foamable oil-in-water emulsion, in an amount of 1% by weight or more. The trehalose used in the present invention is a non-reducing sugar to which two glucoses are bound and is one kind of oligosaccharide having low sweetness, and is widely present in nature such as plants and microorganisms. In addition, recently, the use of enzyme reactions has made it possible to produce a large amount in a high yield and at low cost, and its use in foods is rapidly expanding. Trehalose has three isomers, α-α, α-β, and β-β. In the present invention, α-α-bonded trehalose is most effective, and it is preferable to use at least α-α-type trehalose which accounts for 70% or more of the total trehalose. The trehalose can be added at any step during the emulsion production process. An appropriate amount of trehalose added is 1 to 70% by weight, preferably 5 to 40% by weight, particularly 5 to 30% by weight, in the sugar and / or sugar alcohol. If it is less than 1% by weight, the effect of adding trehalose is not clear. When it exceeds 70% by weight, the sweetness derived from trehalose is emphasized.

Next, the glycerin difatty acid ester used in the present invention will be described in detail (hereinafter sometimes referred to as diglyceride). In the present invention, although not essential, it is preferable to use a glycerin difatty acid ester in combination in order to further soften the sweetness and obtain an elegant and highly foamable oil-in-water emulsion. The constituent fatty acid residue of the glycerin difatty acid ester used in the present invention is a saturated fatty acid residue having 12 to 22 carbon atoms. As the saturated fatty acid residue having 12 to 22 carbon atoms, for example, lauric acid residue, myristic acid residue,
Mention may be made of palmitic acid residues, stearic acid residues, arachidic acid residues and behenic acid residues. In the glycerin difatty acid ester, the saturated fatty acid residue having 16 to 22 carbon atoms occupies 60% by weight or more (more preferably 70% by weight or more, particularly 80% by weight or more) in all the constituent fatty acid residues. Is preferred. Further, the behenic acid residue having 22 carbon atoms is 50% by weight or more in all the constituent fatty acid residues (more preferably,
More preferably 55% by weight or more). The glycerin difatty acid ester of a fatty acid used in the present invention is, for example, 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 oil, or hydrogenated oil of helsin rapeseed oil). Or one or more kinds of fats and oils and glycerin are transesterified in the presence of an alkali metal or alkaline earth metal hydroxide, or a fatty acid mixture having a saturated fatty acid content of 12 to 22 carbon atoms and glycerin It can be obtained by the esterification reaction of. The excess monoglyceride produced in the reaction can be removed by using a separation means such as molecular distillation or chromatography. When preparing the 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 difatty acid ester obtained has a better flavor. Further, since it is not industrially advantageous to separate only diglyceride, it may be used as a mixture with monoglyceride and / or triglyceride. However, in that case, 50% by weight or more in the glyceride (preferably 70% by weight or more,
It is desirable that 80% by weight or more) is a diglyceride. The glycerin difatty acid ester according to the present invention is 1 to 50% by weight (preferably 2 to 45% by weight, more preferably in the oil phase containing triglyceride of the foamable oil-in-water emulsion of the present invention as a main component). 5 to 20% by weight) is added.

The saccharides used in the present invention include
Examples thereof include glucose, sorbitol, lactose, lactitol, lactosucrose, maltose, isomaltose, maltitol, xylose, xylitol, erythritol, fructose and sucrose. These may be used alone or in combination of two or more. In the present invention, it is preferable that the saccharides contain 40% by weight or more of monosaccharides and disaccharides. Further, it is preferable that the oligosaccharides of trisaccharide or more are contained in an amount of 5 to 30% by weight or more. If you show the preferred ratio of sugars,
It is desirable to contain 50 to 90% by weight of sugar, 5 to 40% by weight of sugar alcohol and 5 to 40% by weight of trehalose.

The edible oils and fats used in the present invention may be one or more of vegetable oils and fats, milk fats, fractionated oils and fats thereof, hardened oils and fats, transesterified oils and fats and the like. Examples of edible oils and fats include soybean oil, palm oil, palm kernel oil, and coconut oil.

Examples of the protein used in the present invention include casein, whey protein, skim milk powder, whole milk powder, milk protein and soybean protein. In addition, salts of milk proteins such as casein sodium may be used. Furthermore, raw materials containing proteins, such as milk, raw milk,
Sweetened condensed milk can also be used. The use of milk protein is particularly preferred because the presence of milk protein with trehalose further softens the sweetness. Milk protein is α-,
It is preferable that the total protein contains β- and κ-casein in an amount of 50% or more. Protein is usually 1 to
Contains 10% by weight.

Examples of emulsifiers used in the present invention include organic acid monoglycerides such as citric acid and lactic acid,
Examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithins, and propylene 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 combination for convenience. The emulsifier is usually 0.1 to 1.0% by weight in the emulsion.
It is contained.

If desired, the stabilizer added may be, for example,
It is possible to use alkali metal salts of phosphoric acid (hexametaphosphoric acid, diphosphoric acid, etc.) and citric acid, or gums such as guar gum, gum arabic, CMC, xanthan gum, carrageenan, and locust bean gum. Also,
Examples of flavors and essences include milk flavor, vanilla flavor, vanilla essence and the like.

The foamable oil-in-water emulsion of the present invention can be produced by a conventional method using the above components. For example, after heating an edible oil and fat, an glycerin difatty acid ester, and an oily component (oil phase) containing an emulsifier and an aqueous component (water phase) containing water, protein, sugar and an emulsifier to appropriate temperatures, respectively. It can be produced by mixing and pre-emulsifying both of them, and further carrying out the usual treatments of homogenization, sterilization, 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 the two may be mixed, or one system may be prepared from the beginning. The emulsion has an oil phase component of 3 to 50% by weight (preferably,
15-40% by weight), the water phase component is 50-97% by weight (preferably
60 to 85% by weight). The foamable oil-in-water emulsion of the present invention thus obtained has a viscosity of 5 ° C. in consideration of its whipping characteristics.
It is preferably adjusted to be 00 to 4000 cp (preferably 200 to 2000 cp).

[0014]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Examples 1-2, Comparative Examples 1-2 Foaming oil-in-water emulsions were prepared with the formulations shown in Table 1. The preparation method is as follows. <Preparation method> The oil phase and the water phase having the above-mentioned composition were mixed and pre-emulsified. The obtained preliminary emulsion was homogenized at 65 ° C. with a homogenizer. Next, the obtained emulsion was sterilized by using a UHT sterilizer (145 ° C., sterilization for 3 seconds), and further homogenized by a homogenizer.
The obtained emulsion was cooled to 10 ° C., filled and then aged overnight to prepare a foamable emulsion. <Evaluation as a foamable underwater emulsion> Each of the obtained foamable oil-in-water emulsions is whipped to form a whipped grime, and the storage period is 1 week and 2 months for flavor, sweetness, off-taste and wateriness. Then, sensory evaluation was performed by eight panelists. The evaluation criteria are as follows. ◎; 8 out of 8 supported. ○: 6 to 7 out of 8 people supported. Δ: 3 to 5 people supported among 8 people. ×: 0 to 2 people supported out of 8 people.

[0015]

[Table 1]

From the results shown in Table 1, it is apparent that the sweetness was softened in the presence of trehalose, resulting in an elegant sweetness, and the sensory evaluation gave high support. Furthermore, in the presence of glycerin difatty acid ester, the water-based feeling was improved and the sharpness of sweetness was also improved, and a further favorable result was obtained in terms of sweetness. This refined sweetness continued for a long period of time.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Ken Goto Inside Kao Stock Company Research Lab. 20 Higashifushiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture (72) Inventor Yoshinobu Nakashima 20 Inside Kao Stock Company Research Lab., Kamisu-cho, Kashima-gun, Ibaraki Prefecture ( 72) Inventor, Yukitaka Tanaka, 20 Higashifukashiba, Kamisu-cho, Kashima-gun, Ibaraki Kao Institute of Stock Research

Claims (7)

[Claims] 1. An oil and fat, a protein, an emulsifier, a sugar and / or a sugar alcohol, and water are contained, and a sugar content and / or a sugar alcohol of 30% by weight or more per cream as a solid content is contained in the aqueous phase. A foamable oil-in-water emulsion characterized by containing 1% by weight or more of trehalose in sugar alcohol. 2. The foamable oil-in-water emulsion according to claim 1, wherein the trehalose is α-α type trehalose. 3. The foamable oil-in-water emulsion according to claim 1, wherein monosaccharides and disaccharides are contained in the saccharides in an amount of 40% by weight or more. 4. The sugar comprises 50 to 90% by weight of sugar, 5 to 40% by weight of sugar alcohol, and 5 to 40% by weight of trehalose.
The foamable oil-in-water emulsion according to claim 1, which is contained. 5. The oligosaccharide having three or more sugars is contained in the saccharide.
The foamable oil-in-water emulsion according to claim 1, which is contained in an amount of 30% by weight. 6. The foamable oil-in-water emulsion according to claim 1, wherein the protein is milk protein. 7. A constituent fatty acid residue having 12 to 22 carbon atoms in the oil phase.
The foamable oil-in-water emulsion according to any one of claims 1 to 6, which contains 1 to 50% by weight of glycerin difatty acid ester which is a saturated fatty acid residue.