JPH10179070A - Foamable oil-in-water type emulsified mater and whipped cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject emulsified matter which relieves the sweetness of saccharides, suppresses an increase in the viscosity of the emulsified matter and is excellent in the shape retaining property, water sepn. resistance and stability of tissues when whipped by incorporating fats and oils, protein, emulsify ing agents, specific sugar, sugar alcohol and water into the emulsified matter. SOLUTION: This emulsified matter is obtd. by incorporating the fats and oils, the protein and the emulsifying agent at 50 to 80(wt.)% in total into a water phase in the form of solid contents and incorporating the following sugar and/or sugar alcohol and water therein: (A) The contact of monosaccharides and the sugar alcohols of the monosaccharides is 7 to 30%, (B) the content of disaccharides and the sugar alcohols of the disaccharides is 60 to 90% and (C) the content of oligosaccharides, having trisaccharides and higher chain lengths, and the sugar alcohols of the oligosaccharides is 0.5 to 20%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamable oil-in-water emulsion at room temperature which can be used in breads, cakes, desserts, nappes, toppings and sands. The present invention relates to a foamable oil-in-water emulsion and a whipped cream which have excellent preservability and which can be used for water.

[0002]

2. Description of the Related Art A whipping emulsion (hereinafter sometimes referred to as a whipping cream) used in a whipped form, which is used as a topping for breads, cakes, desserts and the like, and a filling material, etc. Many things have been developed by then. These whipping creams have the required performance depending on the intended product form and distribution means (chilled, room temperature), such as whipping characteristics (overrun, whipping time), and physical properties (heat-resistant shape retention, texture). Is different. Foaming creams have conventionally used water-in-oil and oil-in-water emulsions.However, as topping and filling materials intended for use in products that can be distributed at room temperature, water-based A water-in-oil type, whose activity can be set low, has been generally used. However, in recent years, from the consumer's preference for freshness, the demand for oil-in-water emulsions has been increasing in place of water-in-oil emulsions, which generally tend to be oily because the continuous phase is oil and fat. Yes,
For this purpose, there are two types of foaming oil-in-water emulsions currently used by users whipping at the time of use, and whipped cream (whipped cream) provided to users in a pre-whipped form. ) Stuff is being developed. Such foamable oil-in-water emulsions and whipped creams used as fillings for products distributed at ordinary temperature are more susceptible to microbial contamination than water-in-oil emulsions. Microbial preservability is improved by reducing the activity. For the purpose of lowering the water activity, various methods of adding polyols such as sugars and sugar alcohols have been proposed. JP
In Japanese Patent No. 58-47450, sugar is added for the purpose of reducing the water activity to about 0.8 to 0.9, and about 50% of the sugar is made up of glucose and fructose, so that the properties can be removed by a spoon even at a freezing temperature. And a method for producing a microbiologically stable food that can be used even at room temperature. However, the food prepared by this method does not have a strong sweetness to eat in the frozen temperature range, but has high sweetness at room temperature because it uses fructose having a high degree of sweetness, and its use Is limited.
JP-A-61-31057 attempts to improve the preservability by using a sugar alcohol and adding 15 to 30% by weight of the foamable oil-in-water emulsified fat. However, this method has a drawback that since sorbitol is mainly used as a sugar alcohol, it becomes metallically sweet and is not preferable in flavor. Further, JP-A-3-83539 discloses a method for producing a whipped cream using a saccharide comprising one or more saccharides selected from reduced starch saccharified products, sorbitol and glucose as saccharides. However, when sorbitol or glucose is used as a main component, it has a disadvantage that the sweetness is too strong and the use is restricted, and when reduced starch saccharified product is used as a main component, Although the sweetness does not increase, there is a disadvantage that the viscosity of the foamable oil-in-water emulsion becomes too high to be prepared, and that even if it is prepared, the viscosity is too high and it is difficult to take out of the container. On the other hand, foamable oil-in-water emulsions and whipped creams used as fillings for products distributed at room temperature are exposed to room temperature for 3 to 10 days in a whipped state for the purpose of use. Various studies have also been made for the purpose of improving the properties, syneresis resistance, and stability of cream tissue. For example, in JP-A-61-31057, the use of xanthan gum as a stabilizer improves the shape retention at normal temperature and the water separation resistance. Also, JP-A-58-116647
In the gazette, by using fats and oils having a specific melting and crystallization behavior and a specific emulsifier and pyrophosphoric acid or a salt thereof, the whipping is good in dissolution in mouth, the bubbles are not broken even at room temperature, the tissue is stable, and the skin is not roughened and water is not released. A method for producing a synthetic cream for use has been proposed. However, the former method has a drawback that although the shape retention property is obtained, the internal structure of the cream becomes coarse over time, and a good mouth-melting feeling cannot be maintained. In the latter method, the shape retention and the texture of the cream are stable, but since the formulation is not originally intended for microbiological preservation, bacteria grow during storage and It has the disadvantage that it becomes unsuitable for edible use after storage, and the addition of saccharides to the above formulation to improve microbiological preservability results in the problem that the intended cream cannot be stabilized. Have. Thus, the intensity and quality of sweetness are good, the viscosity of the foamable oil-in-water emulsion is moderate, and the cream has shape retention and water separation resistance during storage, and the tissue inside the cream is stable A product that can maintain a texture that is well-melted in the mouth has not yet been developed.

[0003]

Accordingly, in the present invention, the sweetness of saccharides is reduced, the quality of the sweetness is improved, and the rise in viscosity of the foamable oil-in-water emulsion is suppressed. An object of the present invention is to provide an oil-in-water foamable whipped cream and a whipped cream which are excellent in shape retention, water separation resistance and tissue stability, and provide a whipped cream capable of maintaining a good texture.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, when sugar and / or sugar alcohol are used in a limited composition, the sweetness is reduced and the refined taste is improved. Not only has the effect of suppressing the rise in viscosity of the foamable oil-in-water emulsion,
It has been found that the structure of the cream after whipping is stabilized, and a whipped cream that can maintain a good texture can be obtained, and thus the present invention has been completed. That is, the present invention relates to fats and oils, proteins,
In a foamable oil-in-water emulsion containing an emulsifier, sugar and / or sugar alcohol, and water, a total of 50 to 80% by weight of sugar and / or sugar alcohol is contained in an aqueous phase as a solid, and ( 1) The monosaccharide and / or the sugar alcohol of the monosaccharide is 7 to 30% by weight based on the total amount of the sugar and / or the sugar alcohol, and (2) the disaccharide and / or the sugar alcohol of the disaccharide are the sugar and And / or 60 to 90% by weight based on the total amount of the sugar alcohol, and (3) the oligosaccharide having a chain length of three or more sugars and / or the sugar alcohol of the oligosaccharide is based on the total amount of the sugar and / or the sugar alcohol. And a whipped cream obtained by foaming the foamable oil-in-water emulsion.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. A feature of the present invention is that in a foamable oil-in-water emulsion containing fats and oils, proteins, emulsifiers, sugars and / or sugar alcohols, and water, sugars and / or sugar alcohols are contained as solids in the aqueous phase in a total amount of 50 to 50%. 80% by weight, and the type and amount of the sugar and / or sugar alcohol are specified.

[0006] Examples of the monosaccharide used in the present invention include erythrose, xylose, ribulose, glucose, galactose, mannose, fructose and the like. These may be used alone or in combination of two or more, but it is preferable to use glucose from the viewpoint of sweetness and quality. In addition, examples of the monosaccharide sugar alcohol used in the present invention include erythritol, xylitol, sorbitol, mannitol and the like. These may be used alone or in combination of two or more, but it is preferable to use sorbitol from the viewpoint of sweetness and quality. In the present invention, these monosaccharides and / or sugar alcohols of the monosaccharides are contained in an amount of 7 to 30% by weight, preferably 7 to 30% by weight, based on the total amount of sugars and / or sugar alcohols.
It needs to be 10 to 25% by weight. If the content of these monosaccharides and / or sugar alcohols of the monosaccharides is less than 7% by weight, the viscosity of the foamable oil-in-water emulsion becomes too high, making it difficult to prepare. On the other hand, if it exceeds 30% by weight, the sweetness becomes too strong or becomes a metallic sweetness, so that not only the elegant sweetness cannot be obtained, but also the bubbles inside the whipped cream gradually coalesce. The texture becomes sticky over time. Further, in the present invention, the content of sorbitol is preferably less than 10% by weight based on the total amount of sugar and / or sugar alcohol. Sorbitol has a strong force to coalesce air bubbles in the cream and cause dripping of the tissue. When contained in an amount of 10% by weight or more, sorbitol may extremely deteriorate tissue stability.

[0007] The disaccharide used in the present invention is one in which two molecules of a monosaccharide are bonded, and examples thereof include maltose, isomaltose, lactose, trehalose, sucrose, and palatinose. One of these may be used alone, or two or more of them may be used in combination. However, it is preferable to use maltose and trehalose from the viewpoint of sweetness, quality and solubility. Examples of the sugar alcohol of the disaccharide used in the present invention include maltitol, isomaltitol, lactitol, palatinit and the like. These may be used alone or in combination of two or more, but it is preferable to use maltitol or lactitol from the viewpoint of sweetness and quality. In the present invention, it is necessary that the content of the disaccharide and / or the sugar alcohol of the disaccharide is 60 to 90% by weight, preferably 70 to 85% by weight based on the total amount of the sugar and / or the sugar alcohol. When the content of these disaccharides and / or sugar alcohols of the disaccharides is less than 60% by weight, a foaming oil-in-water type having an elegant sweetness when reduced to a necessary water activity due to the relationship with other sugar components. In addition to the problem that the emulsion cannot be obtained and the viscosity becomes extremely high, there is a problem that the texture of the whipped cream cannot be maintained stably.
On the other hand, when the content exceeds 90% by weight, the solubility becomes poor, and there is a risk that saccharide crystals are precipitated. In the present invention, the content of maltose is preferably 50 to 80% by weight based on the total amount of sugar and / or sugar alcohol. Maltose is the most excellent saccharide in terms of mild sweetness and low viscosity of foamable oil-in-water emulsion and stabilization of cream tissue.

[0008] The oligosaccharide having a chain length of three or more trisaccharides used in the present invention is one in which three or more monosaccharides are bonded, and examples thereof include maltotriose, isomalttriose, panose, maltopentaose, and maltohexaose. And the like, and glucose bound by α-1,4 bond and α-1,6 bond. Also,
The sugar alcohol of the oligosaccharide having a chain length of three or more sugars used in the present invention is a reduced product of the oligosaccharide of three or more sugars. These may be used alone or in combination of two or more. In the present invention, the oligosaccharide having a chain length of at least these trisaccharides and / or the sugar alcohol of the oligosaccharide is 0.5 to the total amount of the sugar and / or sugar alcohol.
It is necessary that the amount be from 20 to 20% by weight, preferably from 1 to 10% by weight. If the oligosaccharide and / or the sugar alcohol of the oligosaccharide having a chain length of these trisaccharides or more is less than 0.5% by weight, the whipped cream tends to be easily separated, and if it exceeds 20% by weight, the sweetness is weak. However, the viscosity of the foamable oil-in-water emulsion becomes high, making it difficult to prepare, or even if it can be prepared, there is a problem that the viscosity becomes high and it becomes difficult to use, and the texture of whipped cream gradually becomes loose This causes a problem of poor melting in the mouth.
Usually, these oligosaccharides having a chain length of not less than trisaccharide are obtained by enzymatic or acid degradation from starch, and are commercially available as a mixture containing monosaccharides to oligosaccharides. Is a reduced product of
Similarly, it is a mixture of monosaccharide sugar alcohol to oligosaccharide sugar alcohol, and various compositions are commercially available. Therefore, when using such a starch saccharified product and a reduced starch saccharified product, it is necessary to pay attention to the composition of the monosaccharide, disaccharide and oligosaccharide after blending.

In the present invention, the sugar and / or sugar alcohol must be contained as a solid in the aqueous phase in a total amount of 50 to 80% by weight, preferably 55 to 75% by weight.
This is to adjust the water activity of the foamable oil-in-water emulsion and the whipped cream to an arbitrary value. Although the final water activity value cannot be specified unconditionally according to the purpose of use, it is usually adjusted between 0.8 and 0.9.

As the components other than the sugar and / or sugar alcohol used in the present invention, those similar to foamable oil-in-water emulsions and whipped creams intended for use at room temperature have been used. And there is no particular limitation on the type and amount used.

The edible fats and oils used in the present invention include vegetable fats and oils, animal fats and oils, and hardened fats and oils, fractionated fats and oils thereof.
One or more of transesterified fats and the like can be used in combination. Examples of edible oils and fats include soybean oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, milk fat, tallow,
Fish oil and the like can be mentioned. These edible fats and oils are usually contained in foamable oil-in-water emulsions and whipped creams.
15-30% by weight is contained.

The proteins used in the present invention include, for example, milk proteins such as casein, whey protein, skim milk powder, whole milk powder and their decomposed products, vegetable proteins such as soy protein and wheat protein, and vegetable proteins such as these. And the like. In addition, raw materials containing these proteins, for example, milk, fresh cream, sweetened condensed milk and the like can also be used. These proteins can be used alone or in combination of two or more, and are usually contained in the foamable oil-in-water emulsion and the whipped cream in an amount of 1 to 10% by weight.

Examples of the emulsifier used in the present invention include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, lecithin and the like. . In these emulsifiers, a hydrophilic emulsifier is used in the aqueous phase, and a lipophilic emulsifier is used alone or in combination with the oil phase. The emulsifier is usually contained in the foamable oil-in-water emulsion and the whipped cream in an amount of 0.1 to 3% by weight.

If desired, stabilizers to be added include, for example,
Alkali metal salts of phosphoric acid (such as hexametaphosphoric acid and diphosphoric acid) and citric acid, gums such as guar gum, gum arabic, xanthan gum, carrageenan, locust bean gum, carboxymethyl cellulose, and microcrystalline cellulose can be used. . The flavor and essence include, for example, 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-mentioned components. For example, an oil component (oil phase) containing an edible oil and fat and an emulsifier, water,
Aqueous component (aqueous phase) containing protein, sugar and emulsifier,
After heating each to an appropriate temperature, the two can be mixed and pre-emulsified, and further subjected to the usual processes of homogenization, sterilization, rehomogenization, cooling and aging. When preparing the emulsion, the oil component and the aqueous component may be mixed in separate systems as described above, and then both may be mixed, or may be performed in one system from the beginning. The emulsion is prepared so that the oil phase component is 15 to 30% by weight and the aqueous phase component is 70 to 85% by weight. The foamable oil-in-water emulsion of the present invention thus obtained is preferably adjusted to have a viscosity of 500 to 5000 cp at 5 ° C. in consideration of whipping characteristics and the like.

Further, the whipped cream of the present invention
After preparing the foamable oil-in-water emulsion, it is aerated and prepared by a device such as a continuous whip machine or a vertical whip machine.

[0017]

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 <Preparation method of foamable oil-in-water emulsion> Using a saccharide raw material having the composition shown in Table 1, according to the formulation (% by weight) shown in Table 2, each oil phase (Oil-based component liquid) and aqueous phase (aqueous component liquid)
Was prepared, mixed and pre-emulsified. The obtained pre-emulsion was homogenized at 65 ° C. with a homogenizer. Next, the obtained emulsion was subjected to a UHT sterilizer (145 ° C,
(3 seconds: manufactured by Iwai Machine Industry Co., Ltd.), and then rehomogenized aseptically with a homogenizer at 70 ° C. The obtained emulsion was cooled to 15 ° C., filled, and aged all day long to prepare a foamable oil-in-water emulsion. <Evaluation as foamable oil-in-water emulsion> For each of the obtained foamable oil-in-water emulsions, the viscosity at 5 ° C was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). <Evaluation as whipped cream> Each of the obtained foamable oil-in-water emulsions was whipped using a vertical whipping machine (manufactured by Kanto Mixing Machine Industry Co., Ltd.) to prepare whipped cream. After storage at 5 ° C. for 5 days, the cream and the internal state of the cream were examined, and the intensity of the sweetness, the quality of the sweetness, and the feeling of melting in the mouth (texture) were evaluated. The evaluation method and criteria are as follows. For the taste (sweetness) and texture of the whipped cream, a monadic test was conducted by 20 specialized panelists, and the following scores were given for each item, and the one with the highest score was used as the evaluation result. Table 2 shows the results.

[0018]

[Table 1]

[0019]

[Table 2]

As is clear from the results in Table 2, the sugar and / or sugar alcohol in the aqueous phase was
Alternatively, the monosaccharide and / or the sugar alcohol of the monosaccharide is 7 to 30% by weight, and the disaccharide and / or the sugar alcohol of the disaccharide is 60 to 90% by weight based on the total amount of the sugar alcohol.
In Examples 1 and 2, wherein the oligosaccharide having a chain length of three or more sugars and / or the sugar alcohol of the oligosaccharide was 0.5 to 20% by weight, the foamable oil-in-water emulsion was used. Viscosity and sweetness of whipped cream have good strength and quality, and the tissue inside the cream is stabilized,
Mouth melting feeling (texture) is also good.

On the other hand, oligosaccharides and / or oligosaccharides having less than 60% by weight of disaccharides and / or sugar alcohols of disaccharides relative to the total amount of sugars and / or sugar alcohols and having a chain length of not less than trisaccharide 20% by weight of sugar alcohol
(Comparative Example 1), or 30% by weight or more of monosaccharides and / or sugar alcohols of monosaccharides relative to the total amount of sugars and / or sugar alcohols, and disaccharides and / or sugar alcohols of disaccharides Is less than 60% by weight (Comparative Example 2), the viscosity of the foamable oil-in-water emulsion, the strength and quality of the sweetness of the whipped cream, the stabilization of the internal tissue of the cream, the feeling of melting in the mouth (texture) It cannot be said that all of the items in ()) are satisfied.

Claims (4)

[Claims] 1. A foamable oil-in-water emulsion containing oils and fats, proteins, emulsifiers, sugars and / or sugar alcohols, and water, wherein the sugars and / or sugar alcohols are contained in the aqueous phase as solids in a total amount of 50 to 80%. (1) the monosaccharide and / or the sugar alcohol of the monosaccharide is 7 to 30% by weight based on the total amount of the sugar and / or the sugar alcohol, and (2) the disaccharide and / or The sugar alcohol of the disaccharide is 60 to 60% based on the total amount of sugar and / or sugar alcohol.
90% by weight, and (3) the oligosaccharide and / or the sugar alcohol of the oligosaccharide having a chain length of at least trisaccharide is sugar and / or
Alternatively, the foamable oil-in-water emulsion is 0.5 to 20% by weight based on the total amount of the sugar alcohol. 2. The foamable oil-in-water emulsion according to claim 1, wherein the content of sorbitol is less than 10% by weight based on the total amount of sugar and / or sugar alcohol. 3. The foamable oil-in-water emulsion according to claim 1, wherein the content of maltose is 50 to 80% by weight based on the total amount of sugar and / or sugar alcohol. 4. A whipped cream obtained by foaming the foamable oil-in-water emulsion according to any one of claims 1 to 3.