JPS5841820B2 - Foaming oil-in-water emulsified fat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a foamable oil-in-water emulsified fat and a method for producing the same.

Specifically, the present invention is suitable for use as a substitute for fresh IJ-mu in icing and toppings for desserts, cakes, etc.
Especially when frozen during distribution and storage, thawed and foamed before use, and when foamed and frozen in advance, distributed,
The present invention relates to a cream composition that provides a foamed cream of excellent quality even when thawed when necessary during storage, and a method for producing the same.

Traditionally used in desserts, cake icing, and toppings.

Foamed creams (fresh cream and substitutes for fresh cream are collectively referred to as creams) are made by combining fresh cream or an aqueous phase containing animal and vegetable oils and fats and non-fat milk solids in the presence of an emulsifier, etc. Foaming oil-in-water emulsified fat obtained by emulsification has been foamed each time it is used.

However, the work of foaming these creams is very delicate, and obtaining the optimal foaming state and keeping it stable requires considerable technical skill, and the work itself is very time-consuming. It was necessary.

In addition, Western confectionery products using such foamed creams are subject to a 5.
It is said that confectionery can only be stored for 3 to 4 days in a refrigerator at a temperature of 30 degrees Fahrenheit, making it impossible to plan production, which is a major reason for preventing the rationalization of the Western confectionery manufacturing industry.

In order to solve this problem, by foaming cream in advance and manufacturing the foamed cream as a product, confectionery manufacturers can purchase the foamed cream and sell it directly into Western confectionery. It is desirable that the confectionery can be used for further storage by freezing.

For this purpose, the foamed cream must be in a form that can withstand distribution and storage, and considering the problems of spoilage and defoaming of the foamed cream, it is necessary to freeze it. It is preferable.

On the other hand, for confectionery manufacturers, it is important not only to use whipped cream as described above, but also to use whipped cream when whipping unfrothed cream. It is desirable to freeze and preserve the confectionery products manufactured by the above-mentioned method from the viewpoint of planned production and mass production of confectionery products.

For this reason, the foamed product can withstand freezing and thawing processes well, and its quality hardly changes substantially between before and after thawing, making cream products highly appealing to cream manufacturers and confectioners. desired.

In addition, even if creams are frozen as they are during the distribution and storage process, and then thawed and foamed when used, if we want to provide foamed creams with excellent quality, the distribution of creams, Since it is possible to store it in a frozen state, it can withstand freezing and thawing processes, and its quality remains virtually unchanged between before freezing and when it is thawed. Creams that provide foamed creams with physical properties are also strongly desired in related industries.

However, if currently commercially available or conventionally known creams are subjected to freezing treatment before or after foaming, the emulsification may be destroyed due to the increase in internal pressure due to the formation of ice crystals during freezing, or protein denaturation may occur. As a result, emulsification inversion and syneresis occur after thawing, and the thawed creams or foamed creams are no longer usable for practical use.

For example, the present inventors froze fresh cream or a conventionally known creamy fat composition before or after foaming and thawed the results, and the results are shown in Table 1. In case of freezing after foaming, solidification due to emulsification inversion, separation of oil phase and water phase, deterioration of foaming properties, etc. may occur due to coalescence of air bubbles, defoaming phenomenon, or foaming due to excessive progress of emulsification inversion. If the texture of the cream deteriorates, the shape changes due to syneresis, or cracks occur, and whether freezing is performed before or after foaming, the cream obtained after thawing or foamed cream may not be used for practical purposes. It was something that could not be provided.

In recent years, creams have been produced that suppress emulsion reversal and syneresis after freezing and thawing by adding sugars and thickening agents, but these creams are also processed by freezing and thawing before foaming. If foaming is carried out, the foaming property will decrease, and if artificial flowers are made into sponge cakes etc. after foaming, and then subjected to freezing, thawing, etc., phenomena such as cracking and deformation may occur. Furthermore, if artificial flowers are made into sponge cakes etc. after being foamed and then subjected to freezing, thawing, etc., the shape may be distorted, and the air bubbles that were sealed during foaming on the surface of the foamed cream may A pock-like defoaming surface formed by coalescence appeared, and was of low practical value.

As a result of intensive research to improve the lack of freeze-thaw resistance in existing creams, the present inventors found that a low-fat oil-in-water oil containing an emulsifier system mainly composed of sorbitan unsaturated fatty acid esters. The inventors have discovered that type emulsified fat has excellent freeze storage stability and freeze-thaw stability, and have arrived at the present invention.

Foaming oil-in-water emulsified fat of the present invention) 20-35% oil and fat
and (conversion) 65 to 80% aqueous phase containing nonfat milk solids, sugars, and stabilizers; and (c) sorbitan unsaturated fatty acid ester with a hydroxyl value of 250 or more, sucrose fatty acid ester, and glycerin fatty acid ester with an iodine value of less than 40. Or emulsifier 0.3-2 in combination with sorbitan saturated fatty acid ester
．． 0%.

The oils and fats that can be used in the present invention are natural animal and vegetable oils, synthetic triglycerides, and oils and fats obtained by subjecting them to treatments such as hydrogenation, isomerization, transesterification, and fractionation, either singly or as a mixture, and especially with 5FI at 10°C. (Solid fat content coefficient) is 20-50, rising melting point 25-40℃
For example, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, rapeseed oil,
Various animal and vegetable oils and fats such as kapok oil, milk fat, butter oil, lard, beef tallow, fish oil, and whale oil, and hydrogenation of them.
Examples include fats and oils obtained through treatments such as isomerization, transesterification, and fractionation.

The emulsified fat of the present invention contains 20 to 35% by weight of the above fats and oils.

If the oil content is less than 20%, foaming may not be sufficient or the shape retention of the optimal foaming state may not be satisfactory.On the other hand, if the oil content exceeds 35%, the viscosity of the emulsified fat may decrease. If it becomes too high, the overrun during foaming will be low, the stability regarding shape retention and texture will be poor in the optimal foaming state, and solidification will proceed quickly, so 20 to 35% by weight is appropriate. .

The results of experiments conducted by the present inventors regarding the relationship between the fat content and the physical properties of the foamable emulsified fat are shown in Table 2, which supports the above fact.

The aqueous phase of the emulsified fat of the present invention contains non-fat milk solids, sugars, and stabilizers as essential components.

Sources of such non-fat milk solids include, for example, animal milk such as cow's milk, skim milk, condensed milk, skim condensed milk, powdered milk, skim milk powder, frozen concentrated skim milk, sweetened concentrated buttermilk, powdered buttermilk, powdered whey, cream casein, Sodium caseinate and the like are included, and the amount of non-fat milk solids is preferably 2 to 7% by weight based on the total emulsified fat from the viewpoint of flavor and viscosity of the emulsified fat.

It is also possible to replace part of the non-fat milk solids with vegetable protein such as soybean protein.

Furthermore, when skim milk powder, powdered milk, etc. are used as a source of non-fat milk solids, it is preferable to add various phosphates.

Phosphate mainly has a hydrogen ion concentration buffering effect, a metal ion sequestering effect, an anti-thickening effect, etc., and contributes to stabilizing the quality of the emulsified fat, and is added as necessary.

As such phosphates, dibasic sodium phosphate, tertiary sodium phosphate, sodium metaphosphate, sodium polyphosphate, etc. can be used, and when used in combination with other salts such as citrate, the effect is further demonstrated. There is also.

In addition, examples of sugars contained in the aqueous phase of the emulsified fat of the present invention include sucrose, fructose, glucose, lactose, maltose, sorbitol, invert sugar, corn syrup, and oligosaccharides, and the amount of these sugars is determined based on sweetness. For example, in the case of only sucrose, it is preferable to use 10 to 15%, but in order to minimize the size of ice crystals generated by freezing of water during freezing, it is recommended to increase the amount of solid content in the aqueous phase. Preferably,
Reduce the amount of sugar by 1 by combining with low sweetness corn syrup, etc.
The content is preferably 5 to 30% by weight.

Furthermore, the aqueous phase of the emulsified fat of the present invention contains a stabilizer as an essential component in order to prevent ice crystals from becoming gigantic during freezing and to prevent syneresis during thawing.

Examples of such stabilizers include natural gums such as guar gum, tamarind seed extract, carrageenan, locust pea gum, and gelatin, and synthetic gums such as carboxymethyl cellulose, methyl cellulose, and sodium alginate. The amount varies depending on the type, but is preferably 0.1 to 0.4% by weight.

If it is less than 0.1%, it will take an unnecessarily long time to reach the optimal foaming state when foaming the emulsified fat, and if it exceeds 0.4%, the viscosity of the emulsified fat may become too high. , and also impairs the texture, which is undesirable.

In addition, sorbitan unsaturated fatty acid ester, which is an essential component of the emulsifier contained in the emulsified fat of the present invention, is 50%, preferably 7%, of unsaturated fatty acids having 16 to 22 carbon atoms.
A mixture whose main component is a monoester of fatty acid containing 0% or more and sorbitan or a mixture containing sorbitol and sorbite, and a small amount of di- or tri-ester or other polyester, It has a hydroxyl value of 250 or more.

Here, the hydroxyl value is the number of potassium hydroxides necessary to neutralize the acetic acid necessary to acetylate the free hydroxyl groups contained in the sample 1i.

The hydroxyl value of this sorbitan unsaturated fatty acid ester is closely related to the foaming property of the emulsified fat and the shape retention of the foamable emulsified fat, and when the hydroxyl value is less than 250, the foaming property of the emulsified fat is As a result, it takes a long time to reach the optimum foaming state, and the foamed emulsified fat also has poor shape retention.

The amount of sorbitan unsaturated fatty acid ester is preferably 60 to 90% by weight, particularly 70 to 80% by weight of the total amount of emulsifier. The time is extremely long and the shape retention is weak. Conversely, if it exceeds 90%, the viscosity of the foamable emulsified fat is extremely high and the overrun is low, making it impossible to put it to practical use.

Table 3 shows the results of experiments conducted by the present inventors regarding the relationship between the hydroxyl value or the amount of this sorbitan unsaturated fatty acid ester and the physical properties of the foamable oil-in-water emulsified fat, which supports the above fact. ing.

Furthermore, sucrose fatty acid ester, which is an essential component of the emulsifier contained in the emulsified fat of the present invention, is a monomer of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and sucrose.
, di-, tri-, and tetra-penta-esters, or mixtures thereof, and among these, those having an HLB of 2 to 7 are preferred.

As the sucrose fatty acid ester of HLB2, for example, Tory,
There are compositions consisting of about 90% tetra- and higher polyesters, and about 10% mono-1 and diesters, and HLB7 sucrose fatty acid esters include, for example, about 6.0% G-tree and higher polyesters.
, the composition of which is approximately 40% monoester.

In addition, examples of monoglycerides with an iodine value of less than 40 used in the emulsified fat of the present invention include glycerin and carbon atoms of 16 to 40.
There are 22 saturated and/or unsaturated fatty acids and monoesters, or those containing these monoesters as main components and diesters, etc. Particularly preferably, glycerin and monoesters of fatty acids having 16 to 18 carbon atoms are the main components. That is.

Furthermore, the sorbitan saturated fatty acid ester used in the present invention includes a saturated fatty acid having 16 to 22 carbon atoms or a mixture of it and a small amount of unsaturated fatty acid, sorbitan, or a mixture containing sorbitan as a main component and sorbitol or sorbite. The main component is monoester, and contains polyester such as di- or tri-ester.

Among these, particularly preferred are those in which the saturated fatty acid content in the bound fatty acids is 80% by weight or more, and the monoester content is 50% by weight or more.

The saturated fatty acids constituting the various emulsifiers mentioned above include, for example, myristic acid, palmitic acid, stearic acid,
Examples of unsaturated fatty acids include lauric acid and arachidic acid, among which palmitic acid and stearic acid are particularly preferred. Examples of unsaturated fatty acids include oleic acid, seamarinic acid, linoleic acid, elaidic acid, and liluic acid, among which oleic acid is particularly preferred. , seamarinic acid, and linoleic acid are preferred.

Emulsifiers generally have a bad flavor, and it is preferable to add as little amount of emulsifiers as possible in cream-like emulsified fats because the product itself is eaten directly. However, in the emulsified fats of the present invention, the total amount of emulsifiers is at least 0. .3% by weight is required.

However, if it exceeds 2% by weight, not only will the flavor deteriorate, but it will take too long to reach the optimal foaming state.
It is not suitable as a foaming emulsified fat for producing a foaming emulsified fat by continuous mechanical foaming, and the shape retention of the foaming emulsified fat after freezing and thawing becomes poor, and the emulsifier eventually loses its shape. The amount is preferably 0.3 to 2.0% by weight in total.

The foamable oil-in-water emulsified fat of the present invention can be purchased by a confectionery manufacturer and simply thawed to produce a fresh foamed emulsified fat (refers to foamed emulsified fat).

) is suitable for producing frozen foamed cream products that can be used as toppings, fillings, and icings.

In addition, even when confectionery made of artificial flowers using the foamed emulsified fat is frozen and preserved, the quality of the foamed emulsified fat does not deteriorate at all.
It enables long-term storage of Western confectionery and even planned production.Furthermore, even if it is not foamed, if freezing becomes necessary for distribution or storage, even if frozen, thawed emulsified fat can be used. There is virtually no deterioration in quality of the product itself, and it is suitable for freezing itself for distribution and storage.

Furthermore, the emulsified fat of the present invention has excellent adaptability to continuous foaming equipment when producing foamed emulsified fat.

There are two types of foaming devices: batch type and continuous type. Examples of the former include Kanto Mixer (product name, manufactured by Kanto Mixer Co., Ltd.) and Kenwood Mixer (product name, manufactured by Kenwood Aiko Co., Ltd.).
, Pressure Cake Mixer (trade name, manufactured by Fujisawa Seisakusho Co., Ltd.) and the like, and examples of the latter include Oakes Mixer (trade name, manufactured by Oaks Corporation).

When producing foaming creams, a continuous foaming device is preferable in terms of work efficiency, but ordinary fresh cream or conventionally known cream compositions can be produced using a conventionally known continuous foaming device. It was unsuitable for producing foaming cream.

For example, in the case of a continuous cake mixer, which is conventionally known as a continuous foaming device, liquid cream is pumped into the mixer, and gas is applied to the cream just before it enters the mixer or to the cream that has entered the mixer. The foamed cream is forced out of the mixer by the inflow pressure of the unfoamed cream that is continuously fed into the mixer. For example, one part of the mixer consists of at least two disk-shaped bodies each having a large number of protrusions on at least one side, positioned so that the surfaces with the protrusions face each other, and the protrusions facing each other. A surface having protruding parts of two disc-like bodies by rotating one of the two disc-like bodies facing each other and keeping the other one fixed or rotating in the opposite direction. The mechanism is such that the materials to be stirred are stirred and mixed between the two.

When using such a continuous foaming device, the foamed cream must be naturally pushed out of the mixer by the inflow pressure of the creams entering the mixer one after another. The degree of foaming and solidification of a cream composition sensitively changes depending on the stirring time (residence time) in the mixer, and if the above time is even slightly longer than the optimum state, the degree of foaming and solidification will change rapidly. This causes an increase in the resistance inside the pipe after the exit of the mixer and a corresponding decrease in the extrusion flow rate.The decrease in the extrusion flow rate further increases the stirring time of the cream, further advances the degree of solidification, and finally This causes the phenomenon of ``blockage''.

If you continue to operate the mixer, the pressure of the pump to send the cream to the mixer will eventually cause a blockage.
The foamed cream that caused this phenomenon is extruded, but immediately after that, the flow rate increases rapidly, and the liquid cream that has not been sufficiently foamed is extruded, making it impossible to obtain foamed cream of a certain quality. There isn't.

In order to improve this point, for example, the foamed cream is sucked out from the outlet of the mixer using a pump, etc., and the speed at which the cream is fed into the mixer and the speed at which the foamed cream is taken out from the mixer are appropriately balanced. Although it is possible to eliminate the above-mentioned drawbacks to some extent by devising the equipment, there are still limits to the control of the foaming conditions and the operating conditions of the equipment.

However, when the foamable oil-in-water emulsified fat produced according to the present invention is foamed, the degree of foaming and degree of solidification with respect to stirring time change very slowly near the optimal foaming state. Even if the stirring time for foaming is a little too short or too long, it does not affect the foaming state much, and is very suitable for foaming by the continuous foaming device as described above.

In addition, even when foaming is performed using a batch-type foaming device, the foaming state does not change much even if the stirring time becomes a little longer, and even those who are inexperienced in producing foamed creams, such as housewives, can easily make mistakes. This makes it possible to produce high-quality foaming cream.

Figure 1 shows conventional foamable oil-in-water emulsified fats including 45% hydrogenated soybean oil (rising melting point 33°C), 5% skim milk powder, and 10% sucrose.
%, lecithin 1.5%, sucrose fatty acid ester (HLB
7) Hydrogenated soybean oil (rising melting point 3) was used as the foamable oil-in-water emulsified fat of the present invention.
3℃) 25%, skim milk powder 5%, corn syrup solid 10%, sucrose 10%, carrageenan 0.15%, sodium hexametaphosphate 0.1%, sorbitan monoole with hydroxyl value 300) 0.4%, sucrose fatty acid Ester (HLB
4) 0.05%, glycerin monostearate) 0.05
% and 49.25% water, the relationship between the foaming time and the hardness of the foamed emulsified fat is illustrated.

Here, the foaming time is the time when emulsified fat 10001 is foamed with a Kenwood mixer, and the hardness of the foamed emulsified fat is as follows: Cream is placed in a cylinder with an inner diameter of 35 crrL and a height of 45 α, and a pressure plate with a radius of 10 degrees is used. This is the value measured using a card meter.

From Figure 1, the foamable emulsified fat of the present invention shows almost no change in the hardness of the foamed emulsified fat even if it is stirred for a certain period of time, whereas the conventional foamable emulsified fat requires a longer stirring time. It can be seen that the hardness of the foamed emulsified fat increases rapidly over time.

This also makes clear the above characteristics of the emulsified fat of the present invention.

Examples of the present invention will be given below, and the present invention will be further explained in detail.

Example 1 20 parts by weight of hydrogenated soybean oil with an elevated melting point of 33°C and 5 parts by weight of coconut oil were dissolved and mixed by heating to about 65°C, and 0.4 parts by weight of sorbitan monooleate (hydroxyl value 300) and glycerin monostearate were mixed. and 0.1 part by weight of a mixture of glycerin monooleate (iodine value: 30) to form an oil phase.

Separately, 4.9 parts by weight of skim milk powder, 10 parts by weight of corn syrup solids (DE, 42), 5 parts by weight of white sugar, 5 parts by weight of glucose, 0.07 parts by weight of sodium hexametaphosphate, and 0.15 parts by weight of carboxymethyl cellulose. and 0.1 part by weight of sucrose fatty acid ester (HLB4) were dissolved in 49 parts by weight of water at around 40°C to form an aqueous phase.

The oil and water phases were mixed and stirred to form an oil-in-water emulsion.

Next, batch sterilization was performed by heating and stirring the mixture at around 75°C for 15 minutes, and then immediately using a two-stage homogenizer manufactured by a three-phase machine at a homogenizing pressure of 40 kg/crA in the first stage.
The second stage was homogenized at a homogenization pressure of 80 Yu/crA.

After homogenization, the mixture was rapidly cooled to 10°C in a plate cooler, and then aged in a refrigerator at 5°C for 18 hours or more.

When this was foamed using a continuous cake mixer (trade name: Continuous Cake Mixer, manufactured by Suga Kikai Co., Ltd.), it was foamed with an overrun of 138% and a shape retention of 381 weight/crti.
A foamed cream composition was obtained.

The foamed cream composition was heated to -20°C in about 8 hours, frozen for 2 weeks, and then thawed in a refrigerator at 5°C for about 20 hours.
A foamed creamy composition with good texture and good flavor was obtained.

Furthermore, the emulsified fat that had been frozen before foaming was thawed and had good foaming properties.

Example 2 200 parts by weight of hydrogenated oil of palm soft oil with an elevated melting point of 37°C,
50 parts by weight of beef and dairy fat are heated to about 65° C., dissolved and mixed, and 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and 1 part by weight of sorbitan monostearate are dissolved to form an oil phase.

Separately, 30 parts by weight of skim milk powder, 180 parts by weight of milk, 80 parts by weight of Corn Rhapsolid (DE, 42), and 10 parts by weight of caster sugar.
0 parts by weight and 0.7 parts by weight of sodium hexametaphosphate, color sinan by weight, sucrose fatty acid ester (HLB
4) Dissolve 1 part by weight in 340 parts by weight of water at around 40°C to form an aqueous phase.

The oil phase and water phase were mixed and stirred and kept at around 50°C to form an oil-in-water emulsion, which was then heated under a homogeneous pressure of 30 kg/
cr7t (one-stage homogenizer made by three-phase machinery)
to homogenize.

This material was immediately treated with an Alfa Laval VTIS sterilizer at 140°C for 3 seconds, and immediately subjected to a homogeneous pressure of 4
Homogenize aseptically at 0 kg/ca, cool to 12°C in a plate cooler, and fill aseptically into containers.

After aging this product in a refrigerator at 5°C overnight, it was foamed using a continuous cake mixer, resulting in a fine-textured foamed cream with an overrun of 122% and a shape retention of 43 cm. ::;i was given.

In addition, this foamed free temperature reached -20℃ in about 8 hours, and after freezing for 2 weeks, it was stored in a refrigerator at 5℃ for about 20℃.
Although it thawed over time, it was a foamed creamy composition with good texture and flavor with a shape retention of 381 weight/crrt.

[Brief explanation of the drawing]

FIG. 1 is a diagram showing the relationship between the foaming time and the hardness of the foamed emulsified fat for the conventional foamable oil-in-water emulsified fat and the foamable oil-in-water emulsified fat of the present invention.

Claims (1)

[Scope of Claims] 1 (a) 20 to 35% fat and oil (the same weight percentage below); 6) 65 to 80% aqueous phase containing non-fat milk solids, sugars and stabilizers; and (c) hydroxyl value. An emulsifier that is a combination of a sorbitan unsaturated fatty acid ester with a hydroxyl value of 250 or more, a sucrose fatty acid ester, and a glycerin fatty acid ester or a sorbitan saturated fatty acid ester with an iodine value of less than 40 (however, the amount of sorbitan unsaturated fatty acid ester with a hydroxyl value of 250 or more is 60% of the total emulsifier) −
90% by weight) and 0.3-2.0% by weight. 2. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of non-fat milk solids is 2 to 7% based on the total amount. 3. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of saccharides is 15 to 30% based on the total amount. 4. The foamable oil-in-water emulsified fat according to claim 1, wherein the sucrose fatty acid ester has an HLB of 2 to 7. 5. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of the stabilizer is 0.1 to 0.4% based on the total amount. 6 The source of non-fat milk solids consists of animal milk, skim milk, condensed milk, skim condensed milk, powdered milk, skim milk powder, frozen concentrated skim milk, sweetened concentrated buttermilk, powdered buttermilk, powdered whey, cream casein, sodium caseinate The foamable oil-in-water emulsified fat according to claim 1, which is one or more selected from the group consisting of: 7. The stabilizer is one selected from the group consisting of natural gums such as guar gum, tamarind seed extract, carrageenan, locust bean gum, and gelatin, and synthetic gums such as carboxymethyl cellulose, methyl cellulose, and sodium alginate; or The foamable oil-in-water emulsified fat according to claim 1, which is two or more types. 8 The source of non-fat milk solids is skim milk powder, powdered milk or kV and skim milk, and the amount of phosphate is 0.05 to 0.
．． 25% of the foamable oil-in-water emulsified fat according to claim 1. 9. The foamable oil-in-water emulsified fat according to claim 1, wherein the foamable oil-in-water emulsified fat is in a frozen state. 10. The foamable oil-in-water emulsified fat according to claim 1, wherein the foamable oil-in-water emulsified fat is foamed and frozen.