JPS60126034A - Whipped fat and oil - Google Patents

Abstract

PURPOSE:A whipped oil that is obtained by mixing a previously whipped sugar containing emulsified oil with whipped gelatin, thus being suitably used in production of cakes or the like, because it is improved in its stickiness and melting in mouth and shows high form retention and storage stability. CONSTITUTION:The objective whipped oil emulsion is obtained by admixing (A) 50-90pts.wt. of a sugar-containing oil emulsion, which is prepared by mixing saccharides such as sucrose or glucose, oil such as soybean or corn oil and water and whipping them, to (B) 50-10pts.wt. of whipped gelatin, which is prepared by dissolving gelatin in water and whipping them, and further, preferably (C) 0.1-4pts.wt. of an emulsifier such as fatty acid glycerides. The contents of individual components based on the total composition are 10-50wt% in sugar, 16-70wt% in oil, 0.3-12.5wt% in gelatin, 0.1-3wt% in emulsifier and 10- 60wt% in water.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to foaming emulsified fats and oils. For more information, please visit MI+
Shape retention that reduces sluggishness and poor melting caused by fat.
This invention relates to foaming emulsified fats and oils with good storage stability.

Water-in-oil (WO type) cream, which is made by whipping together syrup, shortening, butter, margarine, etc., or emulsified foaming oil with sugar-containing fat as a continuous phase, is called butter cream and is widely used in bakeries. Used in products and Western confectionery products.

This type of cream is represented by fresh cream.
/ It is superior in versatility in combination with other flavoring agents and preservability compared to W-type cream. However, since the outermost phase is an oil and fat phase, it has a so-called oiliness.
One of the drawbacks is the difficulty in masturbating.

Eliminate the oiliness of buttercream and the discomfort of masturbation/
Attempts have been made to lower the melting point of fats and oils in rice and to reduce the amount of fats and oils in butter cream. this house,
One way to reduce the amount of fat and oil in buttercream is to increase the amount of sugar, but there is a limit to the ability of fats and oils to absorb syrup.
On the other hand, it is necessary to reduce the increased sugar concentration from the viewpoint of taste, and in this case, the oral preservability, which is an advantage of butter cream, decreases.

The present inventors have discovered that the oiliness of conventional butter cream,
Apparently, he has been conducting extensive research to improve the problem of masturbation, and has recently discovered that by introducing specific bubbles other than oil and fat into the normal bubbles caused by oil and fat, all of these drawbacks can be eliminated. The invention has been completed.

The present invention provides a foamed emulsified fat that is a mixture of a sugar-containing emulsified fat that has been foamed in advance and a gelatin aqueous solution that has been foamed, thereby eliminating oiliness and poor melting properties. There is.

The sugars used in the present invention include glucose, fructose, lactose, sucrose, maltose, sugar syrup such as starch syrup, oligosaccharides, polysaccharides, and sugar alcohols such as sorbitol. Among these sugars, sucrose is the most suitable and is best used in syrup form.

The oils and fats used in the present invention are not particularly limited as long as they are edible oils, and include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, and palm kernel oil, lard, fish oil, whale oil, milk fat, etc. Any of the following animal fats and oils can be used;
Furthermore, hydrogenated and transesterified products of these may be used, and butter may also be used.

In the emulsified fat containing sugar that has been foamed in advance, in addition to sugar, water, and fat as essential components, casein, skim milk powder,
Milk proteins such as whole milk powder, milk, buttermilk, whey, actalbumin, lactalbumin, etc., cheese, fermented milk, colored milk, seasonings, sweeteners other than stems, salt, fruit juice, jam, emulsion stabilizing glue , fragrance rF, etc. can be used as appropriate.

Emulsified fats and oils containing sugar that have been foamed in advance are those that are foamed by mixing and stirring sugar, fats and oils, water, and optional ingredients that may be added as appropriate, and have a specific gravity in the range of 0.35 to 10. It is better to use

The foamed gelatin used in the present invention is obtained by foaming an aqueous solution of gelatin having a molecular weight of 300 or more, such as sheet gelatin or powdered gelatin, by mechanical force.

When rehydrating dried or processed gelatin such as sheet gelatin or powdered gelatin, reconstitute it with 3 to 30 times the amount of water (preferably 4 to 10 times the amount) of water, and keep it at 60°C or below (preferably,
After heating to a temperature of 50 to 60°C), the heat source was removed and the mixture was stirred and foamed. Further, it is preferable to use sugar in combination, as it adds appropriate hardness to the foamed gelatin.

Foamed gelatin with a specific gravity of 0615 to 0 and s5 to 4 is used.

The foamed emulsified oil and fat of the present invention can be obtained by mixing and stirring 30 to 90 parts by weight of sugar-containing emulsified oil and fat that have been foamed in advance and 10 to 50 parts by weight of foamed gelatin to a specific gravity of 03 to 07. .

Here, if the amount of foamed gelatin exceeds 50 parts by weight (7i parts), the emulsification system of the foamed emulsified oil and fat becomes unstable and the oral storage stability decreases.

Compounding of essential components in the foaming emulsified oil and fat of the present invention Fit&'
The content is 3-50% by weight of monosaccharide, 16-70% by weight of oil and fat, 03-125% by weight of gelatin, and 10-60% by weight of water.

The emulsion type of the foaming emulsified oil and fat of the present invention is a water-in-oil emulsion type in which the oil and fat phase is continuously phased. Also included are multiple emulsions in which the emulsions are further emulsified and dispersed.

In this way, a foaming emulsified fat with good shape retention and storage stability is obtained, with reduced sluggishness and poor melting in the mouth due to fats and oils.

By using an emulsifier together with the foaming emulsified fat of the present invention,
Furthermore, stability over time is improved. Examples of emulsifiers used in combination include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin polyoxyethylene sorbitan fatty acid ester, calcium stearyl lactate, sodium stearyl lactate, sodium salt of lactic acid fatty acid ester, etc. There are no particular restrictions as long as it is an emulsifier.

In addition, in consideration of workability during production, a foaming agent for cakes, a foaming emulsified fat, etc., which is easily dispersed in water and has foaming properties, may be used, which has been mixed with oil or fat or water in advance. The emulsifier is preferably present in the foamed emulsified oil in an amount of 0.1 to 3% by weight.

EXAMPLES The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to these Examples.

Example 1 300 g of sheet gelatin is rehydrated with 2.1 kg of water. Place the rehydrated gelatin in a mixer bowl and heat to 55°C. The heat source was removed, and the mixture was whipped and cooled to obtain foamed gelatin having a specific gravity of 0.25.

Shortening (60% palm oil, 40% corn oil)
, melting point 39°C) 4.8 IC9 and sugar content 75% syrup'
A butter cream with a specific gravity of 060 was obtained from 48 and 9-.

24 kg of the above foamed gelatin was added to this and mixed together to obtain a lightly foamed emulsified fat with a specific gravity of 0550 per mouth.

The results of evaluating Example 1 and 3 comparative examples are listed in the table below. Note 1: Comparisons 1 to 3 Same formulation as Example I, foaming m before combining rehydrated gelatin and shortening + syrup.
The presence or absence of production differs.

Note 2: Evaluation is the average of 5-point evaluations by 6 cream experts.

Example 2 Add 500g of water to 2kg of sugar! The mixture was heated to 10'C to produce syrup. This syrup was cooled to 55°C, and 125 g of gelatin reconstituted with 500 g of water and 35 g of foamable emulsified fat were added and whipped to obtain foamed gelatin with a specific gravity of 0.3.

Butter IJ-rum syrup margarine (NI + min. 5
5%, sugar 30%, moisture 15%) 5 to 9 ratio @0.65
Add 5 kg of sweet chocolate melted at 45°C and stir until creamy. The foamed gelatin 3.16'T9 was added to this to obtain a foamed emulsified oil/fat with a chocolate flavor that does not feel greasy.

This chocolate-flavored foaming emulsified fat had a smooth, creamy texture even after storage at 20"cl, and had good stability over time.

Applicant: Yamazaki Baking Co., Ltd. Kao Soap Co., Ltd. Agent: Mochizuki Kei Department procedural amendment (spontaneous) September 5, 1980 Commissioner of the Japan Patent Office Manabu Shiga Patent application for indication of case 1 No. 234628 2. Name of the invention Foaming emulsified oil 3. Relationship with the person making the amendment Patent applicant Yamazaki Baking Co., Ltd. (091) Kao Soap Co., Ltd. 4 Agent Zip code 131 2-1 Bunka, Sumida-ku, Tokyo Contents of amendment in column 6 of claims and detailed description of the invention in Specification No. 3 (1) Amendment of claims as shown in attached sheet (1) Description 4
Page 18, line 18, "Conditions" is corrected to "normal" (1) page 7, line 11, "lecithin" is corrected to "lecithin," 2, scope of claims l Emulsified oil and fat containing pre-foamed sugar 50 A foamed emulsified oil or fat containing ~90 parts by weight and 10 to 50 parts by weight of foamed gelatin.

2 In the whole composition, 0 to 50% by weight, 6 to 7
0% by weight, 4" gelatin, 3-12.5% by weight, and 1% water.
The foaming emulsified oil and fat according to claim 1, which contains 0 to 60% by weight.

3. The foamed emulsified oil and fat according to claim 1 or 2, wherein the foamed gelatin is foamed seratin containing sugar.

4. Foaming emulsified fat and oil containing 50 to 90 parts by weight of emulsified fat and oil containing foamed sugar, 10 to 50 parts by weight of foamed gelatin, and 0.1 to 4 parts by weight of an emulsifier.

5 In the whole composition, sugar 3-50% by weight, oil and fat 16-70%
Weight %, gelatin y 0.3-12.5 weight %, emulsifier 0.
The foaming emulsified oil and fat according to claim 4, which contains 1 to 3% by weight and 10 to 60% by weight of water.

6. The foamed emulsified oil and fat according to claim 4 or 5, wherein the foamed gelatin is foamed gelatin containing sugar.

7 The emulsifier is glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, polyoxyethylene sorbitan fatty acid ester, stearyl milk butyric acid, stearyl lactic acid sl/lium, and milk butyric fatty acid ester sodium j1! The foaming emulsified oil and fat according to any one of claims 4 to 6, which is selected from the group of.

8. The foaming emulsified fat or oil according to any one of claims 4 to 7, wherein the emulsifier is mixed with the fat or oil in advance.

9. The foaming emulsified fat or oil according to any one of claims 4 to 7, wherein the emulsifier is previously dispersed in the aqueous phase.

Claims (1)

[Claims] ], Emulsified oil and fat containing pre-foamed sugar 50-90
A foamed emulsified oil and fat containing 10 to 50 parts by weight of foamed gelatin. 2 Sugar, 10 to 50% by weight, fats and oils, 16% by weight in the entire composition
Claim 1 containing ~70% by weight, gelatin, 0.3-5% by weight, and water, 10-60% by weight.
Foaming emulsified fats and oils as described in section. 3. The foamed emulsified oil and fat according to claim 1 or 2, wherein the foamed gelatin is foamed gelatin containing sugar. 4. A foamed emulsified fat containing 50 to 90 parts by weight of an emulsified fat containing sugar that has been foamed in advance, 10 to 50 parts by weight of foamed gelatin, and 01 to 4 parts by weight of an emulsifier. 5 Sugar, 3 to 50% by weight, fats and oils, 16 to 50% by weight in the whole composition
70% by weight, gelatin, 03-125% by weight, emulsifier 0
The foaming emulsified oil and fat according to claim 4, which contains 1 to 3% by weight of water and 10 to 60% by weight of water. 6. The foamed emulsified oil and fat according to claim 4 or 5, wherein the foamed gelatin is foamed gelatin containing sugar. 7 The emulsifier is glycerin fatty acid ester, sorbitan fatty acid M ester, propylene glyfur fatty acid ester, sucrose fatty acid ester, lecithin polyoxyethylene sorbitan fatty acid ester, calcium stearyl lactate,
The foaming emulsified oil and fat according to any one of claims 4 to 6, which is selected from the group of sodium stearyl lactate and sodium lactic acid fatty acid ester salt. 8. The foaming emulsified fat or oil according to any one of claims 4 to 7, wherein the emulsifier is mixed with the fat or oil in advance. 9. The foaming emulsified fat or oil according to any one of claims 4 to 7, wherein the emulsifier is previously dispersed in the aqueous phase.