JPH10276701A - Foamed foods of solid-liquid dispersion in oil type - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a solid-liquid dispersion in oil type foamed foods useful for an alternative, etc., of butter, etc., which is low in calories, high in bubble fraction, having smooth and light palate feeling, excellent in long time storage stability, simplicity by containing specific flavoring in each oil and fat and emulsifier. SOLUTION: This foamed foods consists of the flavoring such as salt, sugar, etc., having water activity <=0.85 or above 1.2 of acidity contained in oil and fat in amount of >=10 wt.% of diglyceride, and above 0.5% of emulsifier such as esters of polyhydric alcohol, etc., such as aliphatic glyceride, etc., and the weight ratio of the oil and fat/the flavoring is 20/80 to 99/1 and the foam content is 50-85% in volume, water content <=30%. This solid-liquid dispersion in oil type foamed foods is preferably prepared by adding the flavoring to the mixture of the oil and fat which has below 20% of the heat release value of the released heat between 20 to 5 deg.C based on the total heat released 80 to -50 deg.C observed in DSC after holding at 80 deg.C for 10 min then cooling to -50 deg.C at the cooling rate of 2 deg.C/min, and the emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention uses diglycerides as fats and oils, has a smoother and smoother texture than triglycerides, and has a low foaming rate. The present invention relates to an aerated solid-liquid dispersion food which is calorie and healthy. In addition to the above performance, it retains soft physical properties even when refrigerated, is easy to apply to other foods, does not oil off even in the event of heat shock, and does not reduce the air bubble rate. The present invention relates to an air-containing solid-liquid dispersion type food that can be distributed and stored over time. The solid-liquid dispersed food in air-containing oil referred to in the present invention refers to a composition obtained by dispersing a solid content or a liquid material (these are called flavors) for imparting a flavor in fat or oil which is a continuous phase. It is a food obtained by mixing a flavored material after aerated food or fat or oil is aerated, and is distributed and stored in an aerated state. It is also a food that can be eaten with snacks such as bread, crackers, potato chips, cooked rice, noodles, vegetables, meat, fish and the like. This food, by appropriately selecting the flavor,
It can be used as a food alternative to butter, margarine, spreads, jams, dressings, yogurt and the like.

[0002]

2. Description of the Related Art With the recent tendency to reduce the calories of foods due to health-consciousness, an increasing number of consumers avoid foods having a high fat content such as butter and margarine. There are fat spreads to which sugars and proteins are added in order to reduce the content of these fats and oils, but they cannot be said to have a great effect for the purpose of reducing calories, and furthermore, the original flavor of fats and oils foods due to sugars and proteins. , Texture is impaired. On the other hand, with the increase in the tendency for convenience in recent years, demands for easy-to-handle foods are increasing. Currently, foods that can be applied to bread and other ingredients include butter,
There are spreads such as margarine and jam. Most of them have hardened physical properties when refrigerated, and there is no food that can be easily and evenly applied without damaging the soft bread tissue. In order to solve the above problems, there are whipped butter, whipped margarine, whipped peanut butter, whipped cream, etc., but the foaming properties are insufficient, or the long-term distribution and storage stability are lacking Therefore, it has not been possible to solve the simplicity and health.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a light and smooth texture, high foaming power, low calorie, soft physical properties even at refrigerated or normal temperature, and good coating properties. It is an object of the present invention to provide a food that can simultaneously satisfy the performance maintained after long-term distribution and storage for one month or more.

[0004]

In order to obtain a light and smooth texture, various fats, solid fats and emulsifiers must have good solubility and high foaming power. In terms of physical properties, it is necessary to have soft and constant physical properties in a temperature range from a refrigeration temperature to a normal temperature, and to maintain the properties after long-term distribution and storage. The present inventors have studied to obtain the above performance, as a result of using diglycerides and emulsifiers as fats and oils, compared to triglycerides, it is possible to obtain a foam having a high bubble content, The texture was found to be smooth and good, and the food was low in calories, healthy, and good in taste. The present invention was completed. That is, the present invention
Disclosed is a solid-liquid dispersed food in air-containing oil, characterized in that a flavoring agent is contained in an oil or fat containing 10% by weight or more of diglyceride and that an emulsifier having a melting point of 40 ° C. or more is contained in 0.5% by weight or more. .

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The fats and oils used in the present invention contain 10% by weight or more, preferably 30% by weight or more of diglyceride. The fatty acid constituting the diglyceride (glycerin difatty acid ester) may be any of saturated and unsaturated fatty acids having 8 to 22 carbon atoms, and is preferably an unsaturated fatty acid having 16 to 22 carbon atoms. It is preferably at least 70% by weight, particularly preferably at least 80% by weight, based on the fatty acid residues of diglyceride. Among them, it is preferable to use diunsaturated diglycerides. In particular, dicis unsaturated diglyceride is preferable,
Its content is 50% by weight based on diglyceride
Above, particularly preferably 70% by weight or more. The monounsaturated monosaturated diglyceride and the disaturated diglyceride are not substances that adversely affect the foaming property, and are generated during the production of the diunsaturated diglyceride, and may be present in a small amount in the diunsaturated diglyceride. Diglycerides used in the present invention are oils and fats of natural origin, such as safflower oil, rapeseed oil,
At least one selected from vegetable oils such as corn oil, soybean oil, cottonseed oil, olive oil and palm oil, and animal oils such as lard, beef tallow, fish oil, and butterfat, or their hardened oils, fractionated oils, and random transesterified oils Of a mixture of oil and fat and glycerin in the presence of an alkali metal and / or alkaline earth metal hydroxide or esterification of a mixture of a fatty acid composition having a high unsaturated fatty acid level and glycerin It can be obtained by: The excess monoglyceride formed in the resulting diglyceride mixture is not a substance that has an adverse effect on foaming properties, but if contained in a high proportion in fats and oils, it has an adverse effect on the texture, so the molecular distillation method or chromatography method must be used in advance. It is preferred to remove by.

The fats and oils used in the present invention are naturally occurring fats and oils, for example, vegetable oils such as safflower oil, rapeseed oil, corn oil, soybean oil, cottonseed oil, olive oil and palm oil, and lard, beef tallow, fish oil and butter. Fats and the like, or one or more fats and oils selected from their hardened oils, fractionated oils, and random transesterified oils. The physical properties of the mixture of the fat and oil and the emulsifier used in the present invention include DSC
When the temperature is kept at 80 ° C. for 10 minutes and cooled at a rate of 2 ° C./min to −50 ° C., the calorific value when changing the temperature from 20 ° C. to 5 ° C. is 20% or less of the total calorific value, particularly 10%. The following are more preferable in that they have good coating easiness even when refrigerated or adjusted to room temperature. Further, by DSC, from -8O 0 C
Cool to 40 ° C / min at a rate of 40 ° C / min, hold at -50 ° C for 10 minutes, and raise the temperature to 90 ° C at a rate of 2 ° C / min.
The endothermic amount when the temperature is changed to 80 ° C. is 5% or more of the total endothermic amount, preferably 10 to 20%. By forming a mixture of an oil and a fat and an emulsifier, the crystals composed of the oil and fat and the emulsifier remaining even at a high temperature can be obtained. It is possible to make it possible to suppress oil-off and decrease in bubble rate during heat shock without deteriorating the performance as described above. We succeeded in obtaining a liquid-dispersed food.

[0007] The emulsifier used in the present invention is preferably a polyhydric alcohol ester, particularly from the group consisting of glycerin fatty acid ester, ester of monoglyceride and polycarboxylic acid, propylene glycol fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester. By using at least one selected polyhydric alcohol ester, higher foaming properties and long-term foam stability can be obtained. The emulsifier is contained in the composition in an amount of 0.5% by weight or more,
Preferably, the content is 2.5 to 7% by weight. Further, the weight ratio of the fat or oil to the flavoring material is preferably 20:80 to 99: 1, particularly preferably 50:50 to 95: 5. In this range, the mellow taste of the fat and oil and the sufficient flavor of the flavoring material can be obtained.

[0008] The bubble content of the solid-liquid dispersion food in air-containing oil is 50-85% by volume, in order to achieve good applicability even when refrigerated or adjusted to normal temperature and to reduce calories. Desirably, it is 75 to 85% by volume. The bubble content is determined by the following equation.

[0009]

(Equation 1)

The flavor used in the present invention may be solid or liquid. Solids include salt, sugars, starches, proteins, dried vegetables, dried fruits, dried meat,
Examples of powders and liquids of dried fish meat and the like include pastes in which the above-mentioned solid flavoring materials are dissolved or dispersed, and pastes obtained by boiling vegetables, fruits, livestock meat, fish meat and the like together with seasonings. In addition, when performing long-term distribution and storage at room temperature, the water activity of the flavor material is 0.85 or less, especially 0.80
It is desirable that the acidity be 1.2 or less, especially 2.0 or more, and the water content be 30% by weight or less, especially 16% by weight or less.

The solid-liquid dispersed food in air-containing oil of the present invention can be produced by stirring and gradually cooling the melted oil / fat composition, and a quenching plasticizer such as a plate cooler, a combinator, a votator, etc. A kneading machine or the like can be used alone or in any combination depending on the purpose. Although the desired performance can be obtained without performing tempering, it is possible to obtain a product with a higher cell rate by tempering for 12 to 48 hours at a temperature 5 to 15 ° C. lower than the rising melting point of the oil / fat / emulsion mixture, preferably without tempering. . This solid-liquid dispersed food in air-containing oil is excellent in operability, preservability, simplicity, and taste by filling in any one of plastic, paper, and metal, or a squeeze container made of a mixture of these. Can be a whip spread.

The calorific value specified in the present invention is a commercially available D
It can be measured by SC (METLER DSC 820). The measurement method is described below. First, a mixture of a sample of fat and oil and an emulsifier is heated and dissolved, and 10 to 15 mg of the mixture is sealed in an aluminum pan. An aluminum pan filled with air is used as a control sample. Subsequently, the sample is kept at 80 ° C. for 10 minutes, cooled to −50 ° C. at a rate of 2 ° C./min, and the total calorific value and the calorific value when the temperature is changed from 20 ° C. to 5 ° C. are measured. The calorific value is calculated from the peak area, and the baseline used at that time is DSC
In the curve, it is obtained by extending a straight line portion before a peak appears in a temperature decreasing process. In addition, from 80 ° C to -50 ° C
Cooled at a rate of 40 ° C./min to -50 ° C. for 10 minutes,
The temperature is raised to 90 ° C at a rate of 2 ° C / min.
The amount of heat absorbed when the temperature is changed to 80 ° C is measured. The endothermic amount is calculated from the peak area, and the baseline used at that time is obtained by extending a straight line portion after the disappearance of the peak in the heating process in the DSC curve.

[0013]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Examples 1 to 5 and Comparative Examples 1 to 6 The fats and oils and the emulsifier were mixed in the composition shown in Tables 1 and 2, heated and melted at 80 ° C., cooled to 10 ° C. while kneading.
After tempering for a time, the flavor was added, mixed and then whipped (Examples 1, 2, 4, 5, Comparative Example 2,
3, 4, 5, 6). Alternatively, the mixture of the fat and oil and the emulsifier was whipped after tempering, and the whipped product was mixed with a flavoring material (Example 3, Comparative Example 1). Tables 1 and 2 show the evaluation results of the examples and comparative examples. The evaluation criteria are as follows. Foaming rate was measured by Hobart Kixer (HOBART CANADA, N-5
(Type 0), whipped for 15 minutes, and stored under each condition. In the evaluation of the texture, each sample of the present example and the comparative example was sensory evaluated by a panel of 10 persons. The evaluation criterion was a relative comparison in this sample, and the question "whether smooth or light texture" was answered in the following five stages, and the performance was evaluated by the average score. 5: Sufficiently recognized 4: Almost recognized 3: Neither can be recognized 2: Slightly recognized 1: Not recognized Easiness of coating was evaluated by a panel of 10 persons for each sample of the present example and comparative examples. Was actually applied to bread and evaluated by sensory evaluation. The evaluation criterion was based on a relative comparison in the sample this time, and answers were given in the following five stages, and the performance was evaluated based on the average score. 5: Easy to apply 4: Easy to apply 3: Neither can be applied 2: Slightly difficult to apply 1: Difficult to apply Oil-off evaluation is performed after sealing and storing in a glass bottle under the conditions shown in the table before oil-off If it is minus (-), it is plus (+) if there is oil off.

[0015]

[Table 1]

[0016]

[Table 2]

As can be seen from Examples 1 to 5, when a mixture of diglyceride and an emulsifier is used, the bubble rate is increased, and the calories per fixed volume are significantly reduced. In addition, in the evaluation of texture, it was found that when diglyceride was used, the evaluation was improved and the smooth and light texture was improved.

[0018]

According to the present invention, it has a high porosity, a low calorie, a smooth and light texture, and at the same time, it has soft properties even when refrigerated, and can maintain its properties even when stored for a long time. It is possible to provide an aerated solid-liquid dispersed food having the above.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Hideki Mori Kazu Corporation Kashima Co., Ltd.

Claims (10)

[Claims] 1. An oil or fat containing 10% by weight or more of diglyceride containing a flavoring agent and an emulsifier having a melting point of 40 ° C. or more.
A solid-liquid dispersed food in an aerated oil characterized by containing 0.5% by weight or more. 2. When the DSC is kept at 80.degree. C. for 10 minutes and cooled at a rate of 2.degree. C./min to -50.degree. C., the calorific value when changing the temperature from 20.degree. C. to 5.degree. % Or less,
The solid-liquid dispersed food product in an aerated oil according to claim 1, wherein a flavoring material is contained in a mixture of the oil and fat and the emulsifier. 3. Cooling from 80 ° C. to −50 ° C. at a rate of 40 ° C./min with a DSC, holding at −50 ° C. for 10 minutes, and heating to 90 ° C. at a rate of 2 ° C./min. 2. A flavorant is contained in a mixture of an oil and a fat and an emulsifier having an endothermic amount from 5 ° C. to 80 ° C. of 5% or more of the total endothermic amount.
Or a solid-liquid dispersed food in an aerated oil according to 2. 4. The solid-liquid dispersed food in an aerated oil according to claim 1, wherein the emulsifier is a polyhydric alcohol ester. 5. An emulsifier comprising: a glycerin fatty acid ester;
The solid-liquid in an aerated oil according to claim 4, which is at least one polyhydric alcohol ester selected from the group consisting of esters of monoglycerides and polycarboxylic acids, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. Decentralized food. 6. The weight ratio of fats and oils to flavors is 20:80 to 99: 1.
The solid-liquid dispersed food in an aerated oil according to any one of claims 1 to 5. 7. The method according to claim 1, wherein the bubble content is 50 to 85% by volume.
7. The solid-liquid dispersed food in air-containing oil according to any one of claims 6 to 6. 8. The solid-liquid dispersed food product in an aerated oil according to claim 1, further comprising a flavorant having a water activity of 0.85 or less or an acidity of 1.2 or more. 9. The solid-liquid dispersed food in aerated oil according to claim 1, which has a water content of 30% by weight or less. 10. The solid-liquid dispersed food in air-containing oil according to any one of claims 1 to 9, wherein the food is filled in a squeeze container made of any one of plastic, paper, and metal, or a hybrid thereof. .