JPH1023873A - Foamable oil-in-water type emulsified composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a foamable oil-in-water type emulsified composition, having high stability of an emulsified material itself to the change of an external environment and also required properties (whipping properties) in the case of use as a whip cream, not damaging flavor, texture and appearance even in preservation in a showcase or by freezing. SOLUTION: In this oil-in-water type emulsified composition comprising oils and fats and an emulsifying agent, the oils and fats comprises 5-70wt.% of a mixed acid group triglyceride containing at least one >=20C saturated fatty acid residue and at least one 18C unsaturated fatty acid residue as constituent fatty acids and the emulsified composition contains 0.01-1wt.% of a sorbitan fatty acid ester and/or a polyglycerol fatty acid ester and 0.05-1wt.% lecithin and/or 0.01-1wt.% of a glycerol fatty acid monoester as the emulsifying agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for preparing an emulsion,
During transport or use, there is no thickening or solidification due to changes in the external environment, and there is no change over time even if stored in a showcase or frozen and thawed in a whipped state or topped, filled, sandwiched in cake etc. The present invention provides a foamable oil-in-water emulsion composition having the same appearance, flavor, and texture as before storage.

[0002]

2. Description of the Related Art Conventionally, foaming oil-in-water compositions for topping and filling in the confectionery and baking fields have been known as compound creams containing 25 to 55% by weight of fats and oils (vegetable fats and fresh creams or fresh creams). Contains milk fat)
And vegetable-filled creams (consisting of non-fat milk solids and vegetable fats and oils). Compared to natural whipped creams, these are low-priced, readily available, and relatively stable in quality and easy to use, so that confectionery that produces, distributes, and consumes them in large quantities, Used in the baking industry. It is desirable that the above foamable oil-in-water emulsion has the following properties. (1) During storage, transportation, or use of the foamable oil-in-water composition, no thickening or solidification occurs due to ordinary external environmental changes (has high emulsion stability). When whipped and used as whipped cream,
The time required to reach the optimum whipped state is constant, the whip end point has an appropriate width, and the overrun (foaming property) is constant. In addition, it is excellent in shaping property so that so-called “artificial flower” can be easily performed (excellent in whipping properties). (3) When filling, topping and sanding the above whipped cream on cake, bread, etc., It has excellent shape retention properties so that the cream tissue can be retained, does not cause water separation over time (high water separation resistance), and its surface is smooth and glossy (appearance is poor) (Good) (4) It has good melting in the mouth, no habit, good flavor and texture, and little change with time even when stored in a showcase (5 to 12 ° C) (good storage stability). 5) For mass production and sales at one time like Christmas time, cream is sandwiched into cakes, nappe,
When cryopreserved in a topped state, it does not cause freezing deterioration such as rough skin, loss of shape, hardening, loss of flavor, cracks, etc. even when thawed (excellent freezing resistance). In order to obtain a high-quality cream, various studies have been made on the production process and the mixing of raw materials. For example, in examining the blending of raw materials, selection of various emulsifiers (JP-A-63-267250, JP-B-3-62387), blending of natural or synthetic paste, and modification or modification of milk protein are performed. Have been done.
However, when the above-mentioned additives are frequently used, the flavor and texture, which are the most basic properties as an emulsion, are remarkably reduced, and the use thereof must be practically limited. Also,
With respect to the fats and oils in the foamable oil-in-water emulsion, an attempt was made to improve the texture and the like (Japanese Patent Laid-Open No. 63-291550), and a study on environmental changes at room temperature using specific mixed acid triglycerides ( JP-A-5-236897) has been performed.
However, the freezing resistance or the shelf life in the showcase is not sufficient.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a foamable oil-in-water emulsion composition having most of the above-mentioned properties.

[0004]

The present inventors have conducted intensive studies to obtain a foamable oil-in-water emulsified composition having the above-mentioned properties, and as a result, have identified a specific mixed acid group triglyceride and a specific emulsifier. The inventors have found that it is effective to mix them together in a ratio, and have completed the present invention. That is, the present invention provides, in an oil-in-water emulsion composition containing an oil and fat, an at least one saturated fatty acid residue having 20 or more carbon atoms and at least one unsaturated fatty acid residue having 18 carbon atoms as constituent fatty acids in the oil and fat. It contains 5-70% by weight of mixed acid triglyceride contained in one molecule, and contains 0.01% of sorbitan fatty acid ester and / or polyglycerin fatty acid ester as an emulsifier.
It is a foamable oil-in-water type emulsion composition characterized in that the emulsion composition contains -1% by weight, 0.05-1% by weight of lecithin and / or 0.01-1% by weight of glycerin fatty acid monoester in the emulsion composition. Preferred embodiments of the mixed acid group triglyceride (mixed acid group TG) used in the present invention are as follows. (1) The saturated fatty acid having 20 or more carbon atoms is arachiic acid or behenic acid. (2) The unsaturated fatty acid having 18 carbon atoms is oleic acid, linoleic acid or linolenic acid. (3) The mixed acid group TG is contained in the fat or oil in an amount of 10 to 50% by weight.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The foamable oil-in-water emulsion composition of the present invention will be described below. The foamable oil-in-water emulsion composition of the present invention comprises a mixed acid triglyceride having the following specific composition, a sorbitan fatty acid ester and / or a polyglycerin fatty acid ester, and lecithin and / or glycerin in the fat or oil of the emulsion. It is characterized by containing a fatty acid monoester. The mixed acid group TG according to the present invention has, as constituent fatty acids, at least one saturated fatty acid residue having 20 or more carbon atoms, preferably 20 to 24 carbon atoms, and at least one unsaturated fatty acid residue having 18 carbon atoms in one molecule. Including. As the saturated fatty acid having 20 or more carbon atoms, arachiic acid or behenic acid is preferable,
Particularly, behenic acid is preferred. As the unsaturated fatty acid having 18 carbon atoms, oleic acid, linoleic acid or linolenic acid is preferable. The most typical of the mixed acid groups TG are monobehenyl dioleate, monobehenyl dilinoleate, monobehenyl oleoyl linoleate, dibehenyl monolinoleate, or dibehenyl monooleate, but one of saturated fatty acids The part may be replaced by palmitic acid, stearic acid or arachiic acid, or a mixture thereof. The bonding position of the unsaturated fatty acid may be either the α-position or the β-position, or may be a mixture. The method for producing the mixed acid group TG according to the present invention is not particularly limited. For example, the following manufacturing method can be given as an example. Mixed acid group TG according to the present invention
Is a mixture of behenic acid triglyceride, extremely hardened hyersin rapeseed oil or other oils and fats
Fatty acid triglycerides containing 30% by weight or more of the above saturated fatty acids and oleic acid triglycerides, linoleic acid triglycerides, oleic acid, vegetable oils containing linoleic acid (eg, soybean oil, olive oil, rapeseed oil, safflower oil) and others And a mixed oil with a fatty acid triglyceride containing 60% by weight or more of an unsaturated fatty acid having 18 carbon atoms is subjected to transesterification and, if necessary, further fractionated. Furthermore, a hydrogenated oil may be used as a hardened oil. As the transesterification method, a method of randomly rearranging fatty acids using an alkali catalyst or a method of selectively transesterifying the α-position using an enzyme catalyst such as lipase can be used. Further, in order to concentrate the mixed acid group TG from the transesterified oil thus obtained, it is effective to carry out solvent fractionation using a solvent such as acetone or n-hexane. Hydrogenation can be performed under high temperature and high pressure using a metal catalyst such as a nickel catalyst.

[0006] The foamable oil-in-water emulsion composition of the present invention includes:
The mixed acid group TG and other fats and oils are included to constitute an oil phase. Examples of such fats and oils include rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, soybean oil, rice bran oil, palm oil, palm kernel oil, coconut oil and hardening, transesterification, fractionation, etc. Examples of the treated fats and oils include animal fats and oils such as vegetable fats and oils (milk fats). The above mixed acid group TG
Is contained in the fat (oil phase) in an amount of 5 to 70% by weight (preferably 10 to 50% by weight). If it is less than the lower limit, no remarkable effect on the shape retention and water separation resistance is observed. On the other hand, if it exceeds the upper limit, melting in the mouth tends to decrease.

In the present invention, the sorbitan fatty acid ester and / or the polyglycerin fatty acid ester are contained in the emulsion composition in an amount of 0.01 to 1% by weight (preferably 0.01 to 0.5% by weight). The fatty acid residue constituting the sorbitan fatty acid ester is a saturated or unsaturated fatty acid having 12 to 18 carbon atoms, and examples thereof include lauric acid, myristic acid, palmitic acid, oleic acid, and stearic acid, with stearic acid being particularly preferred. The fatty acid residue constituting the polyglycerin fatty acid ester is preferably an unsaturated fatty acid having 16 to 18 carbon atoms, particularly preferably oleic acid.

The lecithin according to the present invention is 0.05 to 1% by weight.
(Preferably 0.1 to 0.3% by weight) contained in the emulsified composition. Lecithin includes animal egg yolk lecithin or vegetable soy lecithin, preferably soy lecithin. The glycerin fatty acid monoester according to the present invention has a content of 0.01%.
To 1% by weight (preferably 0.01 to 0.2% by weight) contained in the emulsified composition. The glycerin fatty acid monoester is preferably a saturated fatty acid having 14 to 24 carbon atoms, for example, stearic acid. The above-mentioned lecithin and glycerin fatty acid monoester may be used alone or in combination.

By using the mixed acid group TG in combination with a sorbitan fatty acid ester and / or a polyglycerin fatty acid ester and a lecithin and / or a glycerin fatty acid monoester, there is little change with time even when stored in a showcase or the like. , Flavor and texture are good, and if frozen and preserved, the cream will become rough, lose shape, harden,
Freezing deterioration such as loss of flavor and cracks can be suppressed. Particularly, a combination use of sorbitan fatty acid ester and lecithin is preferable.

[0010] The foamable oil-in-water emulsion composition of the present invention can be produced by a conventionally known method. That is, after the oil and fat containing the mixed acid group TG, the oil phase containing the above emulsifier, the milk protein and the water phase containing the water-soluble emulsifier are mixed and emulsified (preliminary emulsification step), and then the following usual steps (homogenization, sterilization, cooling) are performed. ,
Aging). The oil (the oil constituting the oil phase) is blended in an amount of 20 to 60% by weight (preferably 25 to 55% by weight) based on the emulsion. Examples of the milk protein include casein, whey protein, skim milk powder, and milk. Milk protein can be usually incorporated in the emulsified composition in an amount of 1 to 10% by weight. Examples of the water-soluble emulsifier include sucrose fatty acid esters, polyglycerin fatty acid esters, and the like.
10% by weight can be blended. The emulsion of the present invention may contain known additives such as a stabilizer and a flavoring agent.

[0011] The pre-emulsification in the above manufacturing process is about 65 to
Performed at 75 ° C. for about 15 minutes. The homogenization is usually performed using a homogenizer under a pressure of 15 to 100 kg / cm ² . The homogenization may be performed again after the sterilization treatment (re-homogenization). After the sterilization treatment, the mixture is rapidly cooled to 5 to 10 ° C and aged for 15 hours or more to obtain the oil-in-water emulsion for whipped cream of the present invention. The foamable oil-in-water emulsion composition of the present invention can be foamed (whipped) using a mixer or the like after aging at a low temperature. In addition, flavoring agents and sugars may be added at the time of whipping. The foamable oil-in-water emulsion composition of the present invention can be used in the fields of confectionery, bread and the like for topping, filling, and sand.

[0012]

The present invention will be described below in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention. “%” Means “% by weight”. (Preparation of sample) Preparation of mixed acid triglyceride Extremely hardened Hyercin rape oil (fatty acid composition: palmitic acid 4.0%, stearic acid 42.2%, arachidic acid 5.9
%, Behenic acid 47.9%), rapeseed oil (fatty acid composition: palmitic acid 3.7%, stearic acid 1.8%, oleic acid 5)
(8.8%, linoleic acid 22.6%, linolenic acid 13.1%) A mixed oil of 50% was reacted at 80 ° C. for 30 minutes using 0.1% sodium methylate as a catalyst with respect to fats and oils to obtain a transesterified oil. This transesterified oil was dissolved in acetone, and a high melting point portion (30% based on the transesterified oil yield) mainly composed of trisaturated triglyceride precipitated while being slowly stirred was separated by filtration. The solvent was distilled off from the obtained filtrate by a conventional method to collect a target fraction (iodine value: 70). Further, 0.1% of a nickel catalyst was added to the fraction, and hydrogenation was performed at a hydrogen pressure of 2 kg / cm ² and a reaction temperature of 195 to 205 ° C. to obtain a hardened oil, which was decolorized and deodorized by a conventional method. Table 1 shows the fatty acid composition of the fats and oils containing mixed acid groups TG obtained as described above, and Table 2 shows the triglyceride composition obtained by gas chromatography. In Table 1, "yield" indicates the yield based on the transesterified oil.

[0013]

[Table 1]

[0014]

[Table 2]

Examples 1 to 3 The oil phase and the aqueous phase were mixed and stirred at 65 ° C. in accordance with the composition shown in Table 3 to obtain an oil-in-water type pre-emulsion. Next, the pre-emulsion was homogenized with a homogenizer at a temperature of 65 ° C. and a pressure of 80 kg / cm ² , and then, using a UHT sterilizer (manufactured by Iwai Machinery Co., Ltd.) at 145 ° C. for 3 seconds. And then re-homogenized with a homogenizer. The obtained emulsion was cooled to 8 ° C, filled, and filled at 5 ° C overnight.
To obtain a foamable oil-in-water emulsion composition. Comparative Examples 1 to 5 According to the formulation in Table 3, a foamable oil-in-water emulsion composition for comparison was obtained by the same production method as in the examples.

Using a 20-coat vertical whip machine (Kanto mixer), each of the foamable oil-in-water emulsified compositions thus obtained was granulated in an external ratio of 9% with respect to 5 kg of the emulsified composition. Sugar was added and whipped. Then, after performing the following physical property evaluation (liquid stability), the showcase (8
° C) for 2 days and after freezing and thawing, the cream was subjected to a sensory evaluation (flavor, cracking of the cream). Table 4 shows the results
Shown in (1) Liquid stability 30 ml of the emulsified composition obtained by the above method was placed in a 50 ml Erlenmeyer flask, and shaken at a speed of 150 rpm / min on a shaking machine to increase the viscosity of the liquid. Was evaluated. (2) Showcase storage conditions Decorate the whipped cream on a cake and add 8
Stored at 2 ° C. for 2 days. (3) Freezing and thawing conditions The whipped cream was decorated on a cake, frozen in a freezer at -20 ° C, and stored for 3 weeks.
Thawing was carried out at 15 ° C for 6 hours, followed by 20 ° C for 2 hours. (4) Evaluation of flavor and texture The flavor and texture (melting in the mouth) were evaluated by sensory evaluation by a specialized panelist. The evaluation criteria are as follows. A: Very good B: Good C: Acceptable range D: Not good E: Not good (5) Change in cream appearance According to the following criteria, the topping part on the cake after storage (see below). The state change of the artificial flowering part) was evaluated by comparing with the state change immediately after the artificial flowering. A: No change in shape B: Slight change C: Tolerable range although partly collapsed D: Overall shape change E: Completely collapsed shape (6) Cracking after thawing Cracking of cream According to the following criteria, cracks on the cake after thawing were evaluated. A: No cracks B: No cracks are seen but scale marks C: Slight cracks or slightly deep scale marks under artificial flowers D: Several cracks under artificial flowers or nappe E: All over Large cracks In these evaluations, B or more was judged to be no problem in the evaluation.

[0017]

[Table 3]

[0018]

[Table 4]

As is evident from the results in Table 4, the foamable oil-in-water emulsion composition of the present invention has good liquid stability and is stable against changes in the external environment during transportation. In addition, it has excellent whipping properties, and does not impair the flavor and texture even when stored in a showcase or the like in a state of being topped, filled, or sandwiched on a cake or the like. Furthermore, even if a thawing treatment is performed after cryopreservation, the flavor is not impaired, and no cracking of the cream is observed.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Yoshinobu Nakajima 20 Kasumi-gun, Kashima-gun, Higashi Fukashiba 20 Kao Corporation Research Laboratory

Claims (3)

[Claims] 1. An oil-in-water emulsified composition containing an oil or fat and an emulsifier, wherein the oil or fat contains 20 carbon atoms as a constituent fatty acid.
A mixed acid triglyceride containing at least one of the above saturated fatty acid residues and at least one unsaturated fatty acid residue having 18 carbon atoms in one molecule is contained in an amount of 5 to 70% by weight, and a sorbitan fatty acid ester and / or polyglycerin fatty acid ester is used as an emulsifier. 0.01 to 1% by weight, lecithin 0.05 to 1% by weight and / or
Alternatively, a foamable oil-in-water emulsion composition comprising a glycerin fatty acid monoester in an amount of 0.01 to 1% by weight. 2. The fatty acid residue constituting the sorbitan fatty acid ester is a saturated or unsaturated fatty acid having 12 to 18 carbon atoms, and the fatty acid residue constituting the polyglycerin fatty acid ester is an unsaturated fatty acid having 16 to 18 carbon atoms. The foamable oil-in-water emulsion composition according to claim 1. 3. The foamable oil-in-water emulsion composition according to claim 1, wherein the fatty acid residue constituting the glycerin fatty acid monoester is a saturated fatty acid having 14 to 24 carbon atoms.