JPH10155448A - Production of foamable oil-in-water type fats and oils and emulsified fats and oils - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for producing foamable water-in-oil type emulsified fats and oils which have the heat resistant shape retaining property to withstand ordinary temp. sales for three days inclusive of the data of manufacture, are easily meltable in the mouth and are delicious. SOLUTION: Fats and oils contg. 50wt.% lauric fats and oils and having an SFC value of >=20% at 25 deg.C and <=10% at 35 deg.C are used as fat and oil components and polyglycerol fatty acid ester having a degree of polymn. of 4 to 10 is used as an emulsifier at the time of producing the water-in-oil type emulsified fats and oils having foamability by mixing, preemulsifying, homogenizing and sterilizing the fats and oils, protein components, a water phase contg. saccharides and an emulsifier. The moisture activity value of the emulsified fats and oils is confined to <=0.95.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a foamable oil-in-water emulsified fat and oil, and to an emulsified fat and oil.

[0002]

2. Description of the Related Art Conventionally, for filling of bread and confectionery,
A water-in-oil type emulsified fat represented by butter cream has been used as a creamy emulsified fat. In recent years, due to the development of distribution networks and the like, breads, confectionery and the like often have a shelf life of three days including the date of manufacture.

[0003] Conventional foamable oil-in-water emulsified fats and oils used for filling of bread and confectionery, etc., use a large amount of saccharides to extremely lower the water activity value, and use an emulsifier and a gelling agent to obtain a melting point. Many oils and fats with high heat resistance are used to improve heat resistance (JP-A-59-34860, JP-A-59-34860,
JP-A-170351, JP-A-62-215430).

[0004] Accordingly, they generally require the use of excess sugars, emulsifiers and gelling agents, which drastically reduce the wateriness and the odor of the emulsifier, which are inherently characteristic of foamable oil-in-water emulsified fats and oils. Has the disadvantage that In addition, when a fat or oil having a high melting point is used, melting in the mouth becomes worse.

On the other hand, conventionally, lauric fats and oils such as coconut oil and palm kernel oil and their hardened oils have been widely used in whipping creams and other foaming creams (Japanese Patent Application Laid-Open No. 63-261550). Gazette, JP-A-1-55155
No.). Creams using these fats and oils are used alone or together with natural creams in desserts, cakes, etc., and have good physical properties such as good meltability, freshness and coolness. Many have excellent quality, but there are still various points to be improved. For example, when the foamed creams are artificially flowered into a cake or the like, particularly in summer, the room temperature (20 ° C. to 30 ° C.)
(° C.) for a short period of time, it has the disadvantage of poor heat resistance, such as causing a shape collapse or a water separation phenomenon.

[0006] Under such circumstances, the demand for bread and confectionery using a delicious filling material which has heat resistance enough to withstand distribution at room temperature for three days including the date of manufacture and which has a good melting point in the mouth is increasing year by year. From such a viewpoint, there is a strong demand in the market for the development of a filling material comprising a foaming oil-in-water emulsified oil and fat having excellent heat resistance, which has not been achieved in the past.

[0007]

DISCLOSURE OF THE INVENTION The present invention has excellent heat-resistant shape-retaining properties that can withstand distribution at normal temperature for three days including the production date,
It is another object of the present invention to provide a method for producing a delicious foamable oil-in-water emulsified fat / oil having a good dissolution in the mouth and the emulsified fat / oil.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, mixed oils and fats, an aqueous phase containing saccharides, an emulsifier, etc., and preliminarily emulsified and homogenized. When producing an oil-in-water emulsified fat having a foaming property by sterilizing, using a fat having a specific SFC value mainly composed of lauric fat as a fat component, the water activity value is 0.96 or less, Preferably, by setting it to 0.90 to 0.95, it has been found that it is possible to produce a foamable oil-in-water type emulsified oil and fat excellent in heat-resistant shape retention property that can withstand distribution at normal temperature and has good mouth melting, The present invention has been completed.

That is, the present invention provides a method of mixing an oil phase with an aqueous phase containing a protein component, a saccharide and an emulsifier, pre-emulsifying, homogenizing,
When producing an oil-in-water emulsified fat having a foaming property by sterilization, it contains at least 50% by weight of a lauric fat as a fat component, and has an SFC value of 20% or more at 25 ° C and 10% or less at 35 ° C. Using a certain fat or oil, using a polyglycerin fatty acid ester having a degree of polymerization of 4 to 10 as an emulsifier, and setting the water activity value of the emulsified fat or oil to 0.96 or less. A method for producing a type emulsified fat and oil, and a foamable oil-in-water type emulsified fat and oil produced by the method.

The fats and oils used in the present invention are mainly composed of medium-chain fatty acids having 12 carbon atoms.
For example, fats and oils containing 50% by weight or more of lauric fats and oils such as coconut oil, palm kernel oil, and babass oil in the fats and oils component. It must be 10% or less at ° C. As the laurin-based fats and oils satisfying such requirements, palm kernel oil fractionated and hardened oil is particularly suitable. For example, a high melting point portion obtained by fractionating palm kernel oil at a yield of about 35% to 50% by solvent fractionation is iodinated. It can be easily obtained by using a fractionated hardened oil which has been hydrogenated to the following level.

The fractionated hardened palm kernel oil is effective for improving the foaming property and maintaining the skeleton of the foamed product, and is preferably used in an amount of 50 to 100% by weight based on the total amount of the oil and fat components. . In addition, when the emulsified fat is a high oil content, the use ratio of the palm kernel oil fractionated hardened oil in the fat component is small, and when the emulsified fat is low, the use ratio of the palm kernel oil fractionated hardened oil is increased. preferable. Further, as fats and oils other than lauric fats and oils, the SFC value of the whole fat and oil is 20 at 25 ° C.
Any fats and oils may be used within a range satisfying a requirement of not less than 10% and not more than 10% at 35 ° C.

The foamable oil-in-water emulsified fat according to the present invention is a fat mainly composed of a lauric fat such as the above-mentioned palm kernel oil fractionated hardened oil and has an SFC value of at least 20% at 25 ° C.
Fats and oils that are 10% or less at 5 ° C.
Use 0-50% by weight. If the amount is less than the lower limit, the foamability tends to deteriorate, and if the amount exceeds the upper limit, the mouthfeel tends to be heavy. Therefore, it is preferable to use within the above range.

The saccharide is indispensable when the foamable oil-in-water emulsified fat in the present invention is used as a filling material for bread and confectionery at room temperature or when chilled. That is, in order to store the foamable oil-in-water-type emulsified fat at room temperature for about three days including the production day, it is necessary to lower the water activity value to 0.95 or less, and therefore, it is necessary to add saccharides. Examples of the saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and maltose (maltose), sugar alcohols such as sorbitol, oligosaccharides, starch hydrolysates, isomerized sugars (glucose and fructose liquid sugar, Hyfructose corn syrup) and the like, and these can be used alone or in combination of two or more.

When sucrose is used as the saccharide, the water activity value can be reduced to 0.95 or less by using 20% or more of the emulsified oil and fat, and the shelf life of the product for 3 days including the production date can be maintained at room temperature. Becomes possible. Therefore, the amount of various saccharides used varies depending on the type of saccharides, but generally about 10 to 30% by weight based on the total amount of emulsified fats and oils may be used. Among these saccharides, maltose is particularly preferred because the water activity can be reduced without increasing the sweetness.

The emulsifier comprises two or more polyglycerol fatty acid esters in an amount of 0.01 to 0.01% based on the total amount of the oil-in-water emulsified fat.
It is preferred to use 0.5% by weight. The polyglycerin fatty acid ester preferably has a degree of polymerization of 4 to 10, and the constituent fatty acid is preferably both an unsaturated fatty acid such as oleic acid and linoleic acid and a saturated fatty acid such as stearic acid. According to the present invention, it is possible to obtain a foamable oil-in-water type emulsified oil and fat sufficiently intended by using the polyglycerin fatty acid ester alone as described above,
The amount of the emulsifier used is preferably 0.05 to 1.0% by weight in the oil-in-water emulsified fat in combination with the amount of other emulsifiers used. If the amount of the emulsifier is too small, it is difficult to obtain the effect, and if the amount is too large, the embrittlement becomes easy and the tendency to deteriorate the flavor is increased.

Examples of emulsifiers other than polyglycerin fatty acid esters include sucrose fatty acid esters, monoglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. These may be used alone or in combination of two or more. it can.

In the present invention, a stabilizer can be used if necessary. Gums as stabilizers such as xanthan gum, locust bean gum, guar gum, gum arabic, furcellan, CMC, gums of microcrystalline cellulose, pectin, agar, carrageenan, gelatin,
Examples thereof include water-soluble hemicellulose, and these can be used alone or in combination of two or more. In addition to the above-described raw materials, organic acid salts, inorganic salts, phosphates, flavoring agents, flavors, coloring agents, and the like may be used as appropriate.

The general production method of the present invention may be carried out according to a known method for producing an oil-in-water emulsion. That is, an oil phase, an aqueous phase, an emulsifier, and the like can be appropriately mixed, and the emulsion can be produced by the steps of preliminary emulsification, homogenization, sterilization, cooling, and aging. The homogenization treatment or the stirring treatment may be performed before or after the sterilization or sterilization (UHT) treatment, and the homogenization may be pre-homogeneity or post-homogeneity or a two-stage homogenization in which both are combined.

[0019]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below, but these are only examples, and the spirit of the present invention is not limited to these examples.

In each of the examples and comparative examples, preliminary emulsification was carried out in accordance with the formulation of each of the following examples to give
After heat treatment at 145 ° C, ultra-high temperature heat sterilization (UHT) for several seconds, re-homogenization treatment at 100 kg / cm2 pressure, cool, and aged for about 24 hours. Manufactured by The whip uses CS20 Can Tho mixer (manufactured by Kanto Blender Co., Ltd.)
Overrun after whip, 3 at 20 ° C, 25 ° C
After the day, shape retention, flavor, and melting in the mouth were evaluated. The results of the comparative experiments are shown in Comparative Examples 1 to 4. In addition, all parts and% of the amount are based on weight.

Example 1 Composition (parts) 油 fats and oils * 30.00 tetra Glycerin monooleate (HLB10) 0.02 Hexaglycerin monostearate (HLB12) 0.30 Water 40.00 Skim milk powder 5.00 Maltose 25.00 Alkaline metal salt of phosphoric acid 0.10─────── ────────────────────────── * Palm kernel fractionated hardened oil (melting point 34.8 ° C) SFC value 25 ° C 35% 35 ° C 5%

Results Whipping time 15:00 00s Overrun 100% Shape retention 20 ° C good 25 ° C good Flavor good Mouth melting good Water activity value 0.947

Example 2 Blended composition (parts) ───────────────────────────────── fats and oils * 30.00 tetra Glycerin monooleate (HLB10) 0.02 Hexaglycerin monostearate (HLB12) 0.30 Water 40.00 Skim milk powder 5.00 Sucrose 25.00 Alkali metal salt of phosphoric acid 0.10 ─────────────────────────── * Palm kernel fractionated hardened oil (melting point 34.8 ° C) SFC value 25 ° C 35% 35 ° C 5%

Result Whipping time 15:00 00 seconds Overrun 100% Shape retention 20 ° C good 25 ° C good Flavor good Mouth melting good Water activity value 0.947

Example 3 Composition (parts) 油 Oil * 30.00 Tetra Glycerin monooleate (HLB10) 0.02 Hexaglycerin monostearate (HLB12) 0.10 Sucrose fatty acid ester (HLB5) 0.15 Water 40.00 Skim milk powder 5.00 Maltose 25.00 Alkaline metal salt of phosphoric acid 0 .10 ───────────────────────────────── * Palm kernel fractionated hardened oil (melting point 34.8 ° C) SFC value 25 ℃ 35% 35 ℃ 5%

Result Whipping time 15 minutes 30 seconds Overrun 105% Shape retention 20 ° C good 25 ° C good Flavor good Mouth melting good Water activity value 0.947

Example 4 Composition (parts) 油 Fat * 30.00 Tetraglycerin Monooleate (HLB10) 0.02 Hexaglycerin monostearate (HLB12) 0.10 Water 40.00 Skim milk powder 5.00 Maltose 25.00 Alkaline metal salt of phosphoric acid 0.10０ ──────────────────────── * Palm kernel fractionated hardened oil (melting point 34.8 ° C) 80% and rapeseed hardened oil (melting point 35 ° C) 20% SFC value 25 ℃ 35% 35 ℃ 5%

Result Whipping time 16 minutes 00 seconds Overrun 105% Shape retention 20 ° C good 25 ° C good Flavor good Mouth melting good Water activity value 0.947

Example 5 Blended composition (parts) 脂 Fat * 30.00 Tetraglycerin Monooleate (HLB10) 0.02 Hexaglycerin monostearate (HLB12) 0.10 Water 40.00 Skim milk powder 5.00 Maltose 25.00 Alkaline metal salt of phosphoric acid 0.10０ ──────────────────────── * Palm kernel fractionated hardened oil (melting point 34.5 ° C) 60% and rapeseed hardened oil (melting point 35 ° C) 40 % And SFC value 25 ℃ 30% 35 ℃ 10%

Result Whipping time 16:00 00 seconds Overrun 105% Shape retention 20 ° C good 25 ° C good Flavor good Mouth melting good Water activity value 0.947

Example 6 Composition (parts) ──────────────────────────────── Fats and oils * 40.00 Tetraglycerin Monooleate (HLB10) 0.02 Hexaglycerin monostearate (HLB12) 0.10 Water 30.00 Skim milk powder 5.00 Maltose 25.00 Alkaline metal salt of phosphoric acid 0.10０ ──────────────────────── * Palm kernel fractionated hardened oil (melting point 34.0 ° C) 80% and rapeseed hardened oil (melting point 35 ° C) 20 %, SFC value 25 ℃ 25% 35 ℃ 7%

Result Whipping time 13 minutes 00 seconds Overrun 90% Shape retention 20 ° C good 25 ° C good Flavor good Mouth melting good Water activity value 0.940

Comparative Example 1 In Example 1, a rapeseed hardened oil (melting point: 34.8 ° C., SFC value: 25 ° C.) was used in place of the palm kernel fractionated hardened oil.
(40% at 35 ° C. and 5% at 35 ° C.) resulted in weak shape retention and water separation. In addition, the melting tendency in the mouth tended to be poor.

Comparative Example 2 In the composition of Example 1, the content of maltose was adjusted to 18%.
The water activity value became 0.975, and the rot phenomenon was observed on the day after production at room temperature storage.

Comparative Example 3 The composition was the same as in Example 1, but when soybean lecithin (HLB3) was used instead of hexaglycerin fatty acid ester (HLB10), the shape retention was weak.

Comparative Example 4 The composition was the same as that of Example 1, except that sucrose fatty acid ester (HLB5) was used in place of tetraglycerin fatty acid ester (HLB12).

COMPARATIVE EXAMPLE 5 The fat and oil in the formulation of Example 5 was obtained by using a palm kernel fractionated hardened oil of 80%,
Palm kernel fractionated hardened oil (melting point 34.8 ° C) 15%, rapeseed hardened oil (melting point 35 ° C) 85 instead of rapeseed hardened oil 20%
% Oil (25% at 25 ° C, 10% at 35 ° C)
%), The shape retention was weak and water separation occurred. In addition, the taste in the mouth was poor and the flavor was also poor.

Comparative Example 6 The oils and fats in the formulation of Example 5 were replaced with palm kernel fractionated hardened oil 80%,
Instead of 20% rapeseed hardened oil, a mixed oil of palm kernel fractionated hardened oil (melting point 34.8 ° C) 80% and coconut oil (melting point 24 ° C) 20% (SFC value 15% at 25 ° C, 5% at 35 ° C) %), The shape retention was weak and water separation occurred.

[0039]

As described above, according to the present invention, it has become possible to provide a delicious foamable oil-in-water emulsified fat which is excellent in heat-resistant shape-retaining property and which dissolves well in the mouth and which can withstand distribution at normal temperature.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI C11C 3/00 C11C 3/00 // A23G 3/00 A23G 3/00 (72) Inventor Masaaki Miyabe Kinudai, Yawaharamura, Tsukuba-gun, Ibaraki Prefecture 4-3, Fujitsu Oil Co., Ltd. Tsukuba Research & Development Center

Claims (3)

[Claims] 1. An oil-in-water emulsified fat having a foaming property by mixing a fat and an aqueous phase containing a protein component and a saccharide and an emulsifier, and preliminarily emulsifying, homogenizing and sterilizing to produce a lauric oil in the fat component. Use of fats and oils containing 50% by weight or more and having an SFC value of 20% or more at 25 ° C. and 10% or less at 35 ° C. Use of a polyglycerin fatty acid ester having a degree of polymerization of 4 to 10 as an emulsifier And a water activity value of the oil-in-water emulsified oil / fat is set to 0.96 or less. 2. The method according to claim 1, wherein the amount of the saccharide used is such that the water activity value of the oil-in-water emulsified fat is 0.90 to 0.95. 3. Foamable oil-in-water emulsified fats and oils produced according to claim 1 or 2.