JPH1132676A - Oil-in-water type emulsified oil-and-fat composition and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition favorably meltable in the mouth, excellent in temperature resistance, smooth in texture, and useful as e.g. cream to be filled or sandwiched in confectionery, by aggregating and integrating oil-and-fat microspheres to form a texture. SOLUTION: This composition, in a creamy form >=0.7 in specific gravity, is obtained by aggregating and integrating oil-and-fat microspheres to form a texture. Specifically, the production process is as follows: an oily phase and aqueous phase are preliminarily emulsified in the presence of an emulsifier, sterilized, and then homogenized into a liquid oil-in-water type emulsion, which, in turn, is cooled from the melting point of the oil-and-fat used to -5 to -20 deg.C and then agitated to effect plasticization through aggregating and integrating the oil-and-fat microspheres using a pin machine or a whipping machine, and as necessary, the product is tempered at temperatures ranging from the melting point of the oil-and-fat used to -5 to -20 deg.C for 6-24 h into a creamy form pref. >=0.7 in specific gravity. It is preferable that the oily phase contain >=50 wt.% of a lauric acid-based oil-and-fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water type emulsified oil / fat composition and a method for producing the same, and more particularly, it is used as a cream for filling or sanding confectionery such as shoes and cakes and various kinds of breads. Butter cream-like oil and fat composition and a method for producing the same, the fat globules of a liquid oil-in-water emulsion are agglomerated, plasticized by coalescence, and made into a cream having a specific gravity of 0.7 or more, so that good mouth melting can be obtained. The present invention relates to an oil-in-water emulsified oil / fat composition having a smooth structure and a method for producing the same.

[0002]

2. Description of the Related Art Butter cream has been widely used as a cream for filling and sanding confectionery such as shoes and cakes and various kinds of breads. Butter cream is a butter cream made by adding sweetness, various tastes and aromas to butter, and margarine and hardened edible oil are now used instead of butter. Also, the butter cream can impart appropriate temperature resistance and mouth melting to shape retention by adjusting the melting point of the fat or oil used.

However, butter cream is a water-in-oil type emulsifying material and the external phase is oil and fat. Therefore, when a taste component is present in the aqueous phase, the flavor is weak or the melting point of the oil or fat is reduced to maintain temperature resistance. When raised, it had disadvantages such as poor melting in the mouth and a feeling of oiliness.

[0004]

SUMMARY OF THE INVENTION The present invention solves these problems, and provides a method for efficiently and hygienically producing a creamy food having good mouth melting, excellent temperature resistance, and a smooth texture. Things.

[0005]

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have preliminarily emulsified, sterilized and homogenized an oil phase and an aqueous phase in the presence of an emulsifier to obtain a liquid oil-in-water. The present invention has been completed by plasticizing the fat globules of the emulsion by agglomeration and coalescence to form a cream having a specific gravity of 0.7 or more.

That is, a first aspect of the present invention is an oil-in-water emulsified oil / fat composition which aggregates and combines fat globules of fats and oils, and a second aspect of the present invention is an oil phase and an aqueous phase. Is pre-emulsified in the presence of an emulsifier, sterilized, and agglomerated and coalesced with fat globules of a liquid oil-in-water emulsion that has been homogenized and plasticized to form a cream having a specific gravity of 0.7 or more. The method for producing an oil-in-water type emulsified oil / fat composition described above is described in detail.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, oils and water phases are pre-emulsified in the presence of an emulsifier, sterilized, and as the oils and fats used in the homogenized liquid oil-in-water emulsion, vegetable oils and milks widely used as edibles You can use fat. For example, coconut oil,
Vegetable oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, corn oil and the like, processed oils and fats thereof, butter, butter oil and the like are preferably used. The oil phase preferably contains hard butter, and more preferably contains at least 50% by weight of lauric fats and oils in order to obtain good mouth melting and excellent quality in temperature resistance.
Examples of the laurin-based fats and oils include coconut oil, palm kernel oil, and hardened or fractionated or transesterified fats and oils thereof.

The emulsifier used in the present invention is not particularly limited, and may be any emulsifier usually used in oil-in-water emulsions, such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. , Propylene glycol fatty acid esters and the like are used alone or in combination. These are added to the oil phase or the aqueous phase at a ratio of 0.1 to 1% by weight based on the whole emulsion.

[0009] In the liquid oil-in-water emulsion of the present invention in which the oil phase and the aqueous phase are pre-emulsified, sterilized and homogenized in the presence of an emulsifier, in addition to the above-mentioned components, saccharides, milk components and other In addition to the taste component, components such as a thickener, a pigment, and a preservative can also be added. As carbohydrates, sucrose,
Glucose, lactose, confectionery, maltose, sorbitol, trehalose, reduced starch saccharified products, various starch syrups, etc. can be exemplified.

Examples of the milk component include milk, skim milk, whole milk powder, skim milk powder, fresh cream, sweetened condensed milk, whey, cheese and other milk proteins, and those obtained by subjecting these to acids, enzymes and heat treatment. it can. Examples of other taste components include fruits such as chocolate, cocoa, eggs, strawberries and tangerines, seeds and fruits such as almonds and peanuts, and those obtained by processing these into sauces, various spices, and flavors.

In addition to the above, various thickening polysaccharides, gelling agents, thickening agents such as starch, pigments, preservatives and the like can be added for the purpose of adjusting the physical properties, color and shelf life of the present invention. Of the present invention, agglomerated fat globules of a liquid oil-in-water emulsion,
The oil-in-water emulsified oil / fat composition plasticized by coalescence and produced in a cream form having a specific gravity of 0.7 or more forms a tissue by aggregation and coalescence of fat globules of the emulsion. For this reason, when this is eaten, the aggregation and unification of fat globules in the mouth are immediately loosened, and the far mouth is much better than butter cream.

The term "aggregation and coalescence of fat globules" as used herein means that fat globules dispersed in a stable state are bonded. In addition, even if the melting point of the fat used in the present invention is increased in order to maintain the temperature resistance of the oil-in-water fat composition of the present invention, the rate at which the fat globules coagulate and unify in the mouth when eaten is essential. There is no drawback such as poor melting in the mouth and a feeling of oiliness like butter cream. Furthermore, since the oil-in-water type oil-fat composition of the present invention is an oil-in-water type emulsion, a phenomenon that the flavor of the taste component present in the aqueous phase is felt more strongly was confirmed.

In the production method of the present invention, an oil phase and an aqueous phase are first pre-emulsified, sterilized, and homogenized in the presence of an emulsifier by using the above-mentioned raw materials to prepare a liquid oil-in-water emulsion. . This liquid oil-in-water emulsion can be prepared in the same manner as in the production process used for ordinary imitation creams and filling creams.

Each of the raw materials is dissolved in an oily phase in an aqueous phase and pre-emulsified at a temperature of 40 to 80 ° C. for 5 to 20 minutes.
A sterilization treatment is performed at 150 ° C. for 60 to 2 seconds. Sterilization is preferably performed by ultra-high-temperature heat sterilization (UHT) treatment. Examples of the apparatus include a direct heating method such as a VTIS sterilizer (manufactured by Alfa Laval), an APV plate type UHT sterilizer (manufactured by APV), and a consarm scraping type UHT. An indirect heating method such as a sterilizing device (manufactured by Alfa Laval) can be exemplified, and any of these devices may be used. Then at a temperature of 40-80 ° C,
The mixture is homogenized at a pressure of 10 to 150 kg / cm ² to form a liquid oil-in-water emulsion.

In the production method of the present invention, the fat globules of the liquid oil-in-water emulsion thus prepared are plasticized by agglomeration and coalescence to form a cream having a specific gravity of 0.7 or more. Before and after the plasticization, if necessary, components such as a thickener, a pigment, and a preservative can be blended in addition to a saccharide, a milk component, and other taste components. At the time of plasticization, if the specific gravity becomes lower than 0.7 when aerated, the shape retention and temperature resistance are reduced due to the influence of the gas. Here, the specific gravity is obtained by the following equation.

{Weight of fixed volume of pure water (g)-Weight of cream of same volume (g)} Weight of cream of same volume (g) Concretely, fat globules of this liquid oil-in-water emulsion are aggregated. In order to plasticize by coalescing and to form a cream having a specific gravity of 0.7 or more, a stirring operation may be added to the prepared liquid oil-in-water emulsion, and more specifically, the liquid oil-in-water emulsion -5 from the melting point of the fat used
After cooling to a temperature in the range of -20 ° C, a stirring operation is added to bring it into a plastic state. Further, as described later, when the tempering is further performed after the stirring operation, the viscosity may be simply increased to 20 poise or more.

The temperature at which the stirring operation is carried out is the most important condition of the present invention, and if the temperature is higher than -5 ° C. from the melting point of the fat used, fat crystals of fat globules of the oil-in-water emulsion are sufficiently precipitated. Even if fat globules aggregate and coalesce, sufficient hardness cannot be obtained. Conversely, if the temperature at which the stirring operation is performed is a temperature lower than −20 ° C. from the melting point of the fat or oil used, the fat globules of the oil-in-water emulsion become stable and do not easily aggregate and coalesce. I can't get it.

As a device for performing the stirring operation, stirring may be performed with a normal stirring propeller in a tank, but stirring with a pin machine or a whip machine is more preferable from the viewpoint of hygiene and productivity. Examples thereof include pin machines such as a rotator (manufactured by Kemetron) and a combinator (manufactured by Schroeder) and continuous whip machines such as a monde mix (manufactured by Monde) which are usually used in the production of margarine and shortening. The gas may be injected immediately before the stirring operation or during the stirring with a specific gravity of 0.7 or more.

As described above, a creamy oil-in-water type oil-and-fat composition having a specific gravity of 0.7 or more can be prepared. After plasticization, a so-called tempering, which is often performed in the production of margarine and shortening, is used. When the temperature is from -5 to -20 ° C for 6 to 24 hours, the effect of hardness on the temperature is reduced and the stability of properties is improved. At a temperature higher than −5 ° C. from the melting point of the used fats and oils, the fats and oils dissolve, resulting in an uneven structure. Conversely, if the temperature is lower than −20 ° C. from the melting point of the fat or oil used, the tempering effect is weak and the stability of hardness with respect to temperature cannot be obtained. On the other hand, if the tempering time is shorter than 6 hours, the tempering effect is weak, and the stability of hardness with respect to temperature cannot be obtained. Conversely, if the tempering time is longer than 24 hours,
It is not preferable from a sanitary point of view.

[0020]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
In the following description, “%” or “parts” means “% by weight” or “parts by weight” unless otherwise specified. Example 1 Among the formulations in Table 1, palm kernel oil, palm kernel hardened oil, and palm fractionated oil were heated to 70 ° C., and polyglycerin fatty acid ester A (HLB = 4) and soybean lecithin were added and dissolved to obtain an oil. The phases were adjusted. The melting point of the oil mixture was 31 ° C. On the other hand, water was heated to 60 ° C., and polyglycerin fatty acid ester B (HLB = 11) and sucrose fatty acid ester were added thereto and dissolved. Then, glucose, reduced starch saccharified substance, skim milk powder, and flavor were sequentially added and mixed. The aqueous phase was adjusted. Next, the oil phase and the aqueous phase are mixed, stirred at 60 to 70 ° C. for 15 minutes, pre-emulsified, and then subjected to direct UHT heat sterilization at 140 ° C. for 4 seconds, and a single-stage pressure of 35 kg / c with a homogenizer.
m ² , and homogenized under the conditions of a two-stage pressure of 35 kg / cm ^{2 to} prepare a liquid oil-in-water emulsion. Next, the oil-in-water emulsion was cooled to 20 ° C. with a tubular heat exchanger, and plasticized by stirring at a rotation speed of 100 rpm with a continuous whip machine (manufactured by Mondo Co., trade name: Mondo Mix) to obtain a creamy emulsion. The composition was prepared. This was further filled in a bag and then tempered at 20 ° C. for 12 hours to obtain a creamy composition having a specific gravity of 1.15.

[0021]

[Table 1]

When the structure of the obtained composition is observed with an electron microscope, it is observed that a tissue is formed due to aggregation and coalescence of fat globules. Further, when the electric conduction is measured, it is confirmed that electricity is supplied. The composition in the form of an oil was shown to be an oil-in-water emulsified oil / fat composition in which a tissue is formed by aggregation and coalescence of fat globules. Since the oil-in-water emulsified oil-and-fat composition obtained as described above is in an oil-in-water emulsified form, it exhibits very excellent melting in the mouth and has a temperature resistance of 5%.
It was a smooth tissue cream with excellent shape retention between ２８28 ° C. Comparative Example 1 With the same formulation as in Example 1, after pre-emulsifying the oil phase and the aqueous phase, the pre-emulsion liquid was cooled to 20 ° C. by a tubular heat exchanger without performing sterilization and homogenization, and was continuously whipped. Stirring was performed with a machine (manufactured by Monde Co., Ltd., trade name: Monde Mix), but under any conditions at a rotation speed of 50 to 250 rpm, the composition was separated into a solid fat and an aqueous phase, and was smooth after filling and tempering. A creamy composition having a fine tissue was not obtained. Comparative Example 2 After pre-emulsifying the oil phase and the aqueous phase in the same formulation as in Example 1, the sterilized and homogenized liquid oil-in-water emulsion was cooled to 27 ° C. with a tubular heat exchanger, and continuously whipped. Stirring was performed with a machine (manufactured by Monde Co., trade name: Monde Mix), but no increase in viscosity was observed under any conditions at a rotation speed of 50 to 250 rpm and no creamy state was formed. After filling and tempering this,
It was fluid, and even if it was filled into confectionery or various kinds of bread, it flowed out and was not practically usable. Comparative Example 3 After pre-emulsifying the oil phase and the aqueous phase with the same composition as in Example 1, the sterilized and homogenized liquid oil-in-water emulsion was cooled to 10 ° C. with a tubular heat exchanger, and continuously whipped. Stirring was added with a machine (Mondo Mix, trade name: Mondomix), but it was not easily plasticized, and nitrogen gas or air was injected immediately before the continuous whip machine, and the specific gravity was 0.65 to the continuous whip machine. At 250 rpm and became creamy. This was filled and tempered, but the resulting oil-in-water emulsified oil / fat composition exhibited excellent mouth dissolution, but because of its large air content, it was syrupy at 30 ° C. and 48 hours because of its high temperature resistance. Separation of the aqueous phase was observed and was unsatisfactory. When the specific gravity was 0.7 or more, the composition remained liquid under any conditions of the continuous whipping machine, and a creamy composition was not obtained. Example 2 With the same formulation as in Example 1, the pre-emulsified, sterilized, and homogenized liquid oil-in-water emulsion was cooled to 20 ° C. with a tubular heat exchanger, and the continuous whip machine of Example 1 was used instead. After plasticizing by stirring at 150 rpm with a pin machine (manufactured by Schrader, trade name: combinator), the strawberry sauce of Table 2 was blended with the plasticized oil-in-water emulsified oil / fat composition. The blend was line-blended by adjusting the discharge amount of the whip machine and the discharge amount of the strawberry source feed pump so that 3 parts of the strawberry sauce were added to 10 parts of the plasticized oil-in-water emulsified oil / fat composition. The mixture was mixed with a mixer to prepare a creamy composition. After further filling this in a bag,
Tempering was performed for 0 hour to obtain a creamy oil-in-water emulsified oil / fat composition having a specific gravity of 1.15.

[0023]

[Table 2]

The resulting creamy oil-in-water emulsified oil-and-fat composition exhibits very excellent mouth-melting and good strawberry taste as in Example 1, and has excellent temperature retention between 5 and 30 ° C. It was a cream with a smooth texture having a characteristic. Examples 3 to 5 As shown in Table 3, the oil phase and the aqueous phase were pre-emulsified, sterilized, and homogenized, respectively, and cooled to a temperature shown in Table 4 using a tubular heat exchanger. did. Next, immediately before the pin machine (manufactured by Schrader, trade name: combinator), nitrogen gas was injected so as to have a specific gravity of 1.0, and the pin machine was stirred at the rotation speed shown in Table 4 to perform plasticization. Thereafter, the mixture was filled in a bag and tempered at 20 ° C. for 6 hours to obtain a creamy oil-in-water emulsified oil / fat composition having a specific gravity of 1.0.

[0025]

[Table 3]

[0026]

[Table 4]

These have very good melting properties in the mouth and good taste as in Examples 1 and 2, and have a temperature resistance between 5 ° C. and the melting point of the used fats and oils −3 ° C. It was a cream of perfect tissue. In Example 5, the plasticizer had to be rotated at a higher rotational speed of the pin machine, and a limit was felt. It is considered that the reason for this is that the fats and oils used in Example 5 contain less lauric fats and oils than the other Examples, and the amount of crystallized fats and oils in fat globules at the time of plasticization is small.

[0028]

According to the present invention, in the field of confectionery and baking, the present invention has much better mouth melting than conventional butter cream, has excellent temperature resistance, and has a stronger taste of the taste component. It is possible to provide an oil-in-water emulsified oil / fat composition for filling a smooth texture and for a sand.

Claims (7)

[Claims] 1. An oil-in-water emulsified oil / fat composition which aggregates and combines fat globules of oil / fat to form a tissue. 2. The oil-in-water emulsified oil / fat composition according to claim 1, which is in the form of a cream having a specific gravity of 0.7 or more. 3. An oil phase and an aqueous phase are pre-emulsified in the presence of an emulsifier, sterilized, and plasticized by aggregating and coalescing the fat globules of a homogenized liquid oil-in-water emulsion,
A method for producing an oil-in-water emulsified oil / fat composition, comprising a cream having a specific gravity of 0.7 or more. 4. A plasticizing process by agitating at a temperature of -5 to -20 ° C. from the melting point of the used fats and oils by agglomerating and coalescing into fat globules of a liquid oil-in-water emulsion. Manufacturing method. 5. The method according to claim 3, wherein the stirring operation for plasticizing is a pin machine or a whip machine. 6. The process according to claim 3, wherein after the plasticization by stirring, tempering is carried out at -5 to -20.degree. C. for 6 to 24 hours from the melting point of the fat or oil used. 7. The method according to claim 3, wherein the oil phase contains at least 50% by weight of a lauric fat.