JPS6064626A - Preparation of sterile foamable type oil in water type emulsion - Google Patents

Abstract

PURPOSE:To prevent a crack, by containing 15-50wt% of oils and fats which contains 20wt% of lauric oils and fats with a rising m.p. of 30-80 deg.C and 5- 30wt% of C20 or more saturated/unsaturated fatty acids in the fatty acid constitution thereof. CONSTITUTION:On the basis of an sterile foamable type oil in water type emulsion, 15-30% of lauric oils and fats with a rising m.p. of 30-38 deg.C such as coconut oil or palm kernel oil, 3-30% of chocolate components such as cacao butter, cacao mass or a cacao powder, 10-30% of sugars, 0.5-4% of a defatted milk solid and 3-10% per oils and fats of an emulsifier are compounded. As the oils and fats, one containing 5-30% of C20 or more saturated/unsaturated fatty acids in the constitutional fatty acids thereof is used.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a cream-like sterile foaming thin water-in-water emulsion. This invention relates to a method for producing a sterile foamable thin emulsion in water containing chocolate 1 to 1, which satisfies the current requirements for softening and moistening confectionery, bread, and Western confectionery.

Chocolate 1 - As a classification of cheek processed products, fresh cream,
There are categories such as stand-alone chocolate, ganasouche, giandoya, and nus burraline, which are made by mixing milk, nuts, sugar, etc. These are products that are applied to chocolate, and Ganasosh is a mixture of chocolate, cream and/or milk. It is used after being kept in a cool place for 24 hours. Ganasoshu is used by applying it to the soil or squeezing it out. Also, the hardness of Ganasosh can be adjusted by changing the proportion of chocolate.

Giandoya is made by mixing equal parts of hard candy and sugar.
A paste made by kneading pickled vegetables with chocolate 1-, cocoa, haku, etc., for coating cakes, filling chocolate sweets, and mixing with haku cream for cake fillings. used.

Nus burraline is a type of nougat.

As is clear from these, chocolate 1. is its application percentage.
It is widely used and is extremely important as a confectionery ingredient.

As mentioned above, the hardness of Ganasosh can be adjusted depending on the application by changing the ratio of chocolate, and it is noteworthy that it is used in a wide range of ways for such adjustment. In addition, the recent trend in food ingredients is toward softer and wetter foods, and ganasouche is no exception. Therefore,
In Ganasosh, the amount of cream and milk is increased,
The moisture content is controlled to make it softer and wetter.

In view of these circumstances, the present inventors conducted intensive studies on Ganasosh and found that the following problems existed.

In other words, chocolate itself generally has a good shelf life because it contains almost no water and contains a lot of sugar, but when cream or milk is added to it, such as in ganasouche, the shelf life gradually deteriorates. This is due to an increase in water content, a decrease in sugar content, and an increase in dairy products. This is natural since chocolate, cacao mass, etc. originally contain 102 to IQ3/g of bacteria.

Furthermore, the hardness of ganache is adjusted depending on the application by adjusting the ratio of chocolate added, but since the composition is not the same, it is troublesome to always obtain the desired one.

Furthermore, if Gananoche is boiled when mixing fresh cream and then mixed with chocolate, the foaming properties of the cream will be lost. Gananoche is also sometimes used as a soft whipped cream, but in this case, it is simply aeration due to mixing rather than the foaming of cream, and it does not have the foaming properties of Boisob cream cheeks. It is not.

Furthermore, when using ganasosh, the foamed product does not crack orally (thus, especially when used for large decorated cakes, due to its poor appearance, those skilled in the art recommend sprinkling chocolate shavings on it). Therefore, even if cracks occur, measures are often taken to ensure that consumers' desire to purchase does not diminish.

The present inventors believe that such problems, especially the oral cracking of foamed products, are a limiting factor in the expansion of the application field of chocolate, which is very important as confectionery mixer, as mentioned above. In order to solve this problem, a thorough examination δ, t
As a result, we have arrived at the present invention.

That is, the method for molding a sterile foamable in-water emulsion of the present invention contains at least 20% by weight of lauric oil with an elevated melting point of 30 to 38°C, and contains 2 carbon atoms in the constituent fatty acids.
Fats and oils containing 5-30% by weight of 0 or more saturated/unsaturated fats, 15-50% by weight, chocolate ingredients 3-30% by weight, sodium caseinate, non-fat milk solids, sugars and fats and oils. It is characterized in that a preliminary 7L product is prepared from 3 to 10% by weight of other drugs, and then this is subjected to ultra-high temperature heat sterilization.

The method for molding the sterile foamable emulsion in water according to the present invention will be described in detail below.

The original oil and fat used in the present invention has a melting point of 30 to 3.
At least 20% (wt%,
The same applies hereinafter) Contains 5 saturated/unsaturated fatty acids (including highly unsaturated fatty acids) with 20 or more carbon atoms in the constituent fatty acids.
It is a mixture of lauric oil and non-lauric oil and fat containing ~30%.

Examples of such lauric fats and oils having an elevated melting point of 30 to 38°C include coconut oil, palm kernel oil, and their hydrogenated oils, fractionated oils, transesterified oils, and the like. In addition, sources of non-lauric oils and fats include animal and vegetable oils, hydrogenated oils thereof, singly or mixtures of two or more thereof, or those subjected to various chemical treatments and/or physical treatments. The SFI characteristic value at °C is 20 to 55 and the upper and lower J points are 25 to 40 °C, for example, fish oil, ij
Q: i 1111. Can you name various animal and vegetable fats and oils such as rapeseed oil, their hydrogenated oils, fractionated oils, transesterified oils, etc.?

The amount of the above-mentioned fat and oil to be used is 15 to 50% in accordance with the sterile foamable oil-in-water emulsion of the present invention. In the present invention,
If the amount of oil and fat in the emulsion is less than 15%, the artificial flower properties will be weak when pressed, and if it is more than 50%, the emulsion will solidify into a brick-like shape and become impossible to foam, as it will contain at least 20% of lauric oil. I don't get it.

Furthermore, if the lauric oil is less than 20% in the oil or fat, the foam will foam but will not be plasticized, resulting in poor artificial flower properties and cannot be put to practical use.

In addition, if the content of saturated/unsaturated fatty acids (including highly unsaturated acids) having 20 or more carbon atoms among the constituent fatty acids of the oil or fat is less than 5%,
Oral cracking occurs in the foaming cream, and if it exceeds 30%, it solidifies into a brick-like shape and becomes impossible to foam, making it impractical for practical use.

Chocolate ingredients used in the present invention include chocolate, cacao butter, cacao mass, cacao powder, sweet chocolate, milk chocolate, Caja chocolate 1-, etc., as necessary, and may be used singly or in combination to match the desired flavor. You can choose. It is preferable to add at least 25% or more cocoa butter to the chocolate component, as this will improve the flavor.

The amount of the chocolate component used is preferably 3 to 30% based on the sterile foamable oil-in-water emulsion of the present invention. When the chocolate component is less than 3%, the flavor is weak, and when it is more than 30%, the desired flavor cannot be obtained due to restrictions with other ingredients of the present invention.

Examples of the saccharides used in the present invention include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, etc., and these are selected and used depending on the ingredients of chocolate 1. The amount of the saccharide used is preferably 10 to 30% based on the sterile foamable oil-in-water emulsion of the present invention. The above sugars are 1
If it is less than 0%, the bitterness will be strong and the chocolate will be mellow.
/-1 ~ It is difficult to obtain a flavor, and if it is more than 30%, the sweetness is too strong, so the desired flavor is 1'5'AIf <
Moreover, the foaming property becomes insufficient.

The Sourium caseina-1 used in the present invention is effective in preserving the structure of the sterile foaming oil-in-water emulsion according to the present invention, and exhibits a stable emulsion effect from 0.5%. The emulsion structure was preserved up to %,
If it exceeds 4%, the characteristic flavor will turn into a 1r:4 chocolate flavor, so the amount used is preferably 0.5 to 4%.

Examples of sources of nonfat milk solids used in the present invention include cow's milk, skim milk, skim milk powder, whey powder, and soybean protein. The non-fat milk solids content of these products is 2 to 6% in the sterile foamable oil-in-water emulsion of the present invention.
is the amount used that can emphasize the chocolate flavor. If the non-fat milk solids content is less than 2%, the effect of use will not be fully exhibited, and if it is more than 6%, the milk flavor will be strong.

Examples of emulsifiers used in the present invention include l/lecithin monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and polyglycerol fatty acid ester. You can use them in combination, especially lecithin, monoglyceride, and j′!
ξW(j) Combined use of fatty acid ester is preferred.

The amount of the emulsifier used should be 3 to 10% based on fat or oil. This means that in order to improve the oral cracking of a foamed emulsion as in the present invention, if the conventional use of less than 3% of oil/fat is used, the whipping performance will be poor and there will be no foaming or no foaming. This is because it does not become plasticized and cannot be used to make artificial flowers. Furthermore, if the amount of the emulsifier in item 1 is more than 10%, thickening may occur, so it is preferably used in an amount of 6 to 7%.

An oil-in-water pre-emulsion is prepared using the above-mentioned components in a conventional manner, and the process proceeds to the next step. In preparing this oil-in-water type pre-emulsion, it is preferable that the total solid content (total components per water) of the pre-emulsion is 40 to 60%.

In the present invention, when preparing the oil-in-water pre-emulsion, a stabilizer may be added if necessary. As such stabilizers, it is preferable to use, for example, locust bean gum, carrageenan, gelatin, crystalline cellulose, xanthan gum, and other natural products. Considering the mouthfeel, it is preferable to use mainly crystalline cellulose.

Furthermore, it is well known among those skilled in the art to use phosphates in creamy fat and oil compositions, and phosphates can also be added in the present invention. Such phosphoric acid ml
For example, one or a combination of two or more of the following is preferable: tripolyphosphate, sodium thucphosphate, monolithium orthophosphate, and monolithium birophosphate. , sodium hequinametaphosphate, mono-lithium tertiary phosphate, and the like are preferred.

Accordingly, in the present invention, the above-mentioned thin-in-water pre-(Ii°17) emulsion is subjected to ultra-high temperature heat sterilization treatment (hereinafter referred to as plate T sterilization treatment).

The three old IT sterilization processes in the present invention are commercially available IIIT
This can be carried out using a microbial treatment device, such as an AIIV plate type UIIT treatment device (A, P, V 7J:, jill), which uses a joint heating method.
), C, P.

UIIT sterilizer (Climarie Pancake), Stork tubular type UIIT sterilizer (Stork), Konzer A fK type 1111T'rtA sterilizer (Alfa Laval!), etc. are available as direct heating type. Herization sterilization device (Albula 1'j)
, VTIS sterilizer (Alfalajal), Lagiar 1111T sterilizer (Lagiar), Paralyzator (Basosh & Silkebog ff1) -c,
p.

There are Vac-11eat-1111T sterilizers (manufactured by Creamery Package Co., Ltd.), and any one of these can be appropriately selected and used.

Preferred embodiments of the invention are described below.

Contains at least 20% lauric oil with an elevated melting point of 30-38°C, and 5-30% saturated/unsaturated fatty acids (including highly unsaturated acids) having 20 or more carbon atoms among the constituent fatty acids.
3 to 10% of emulsifiers that are lipophilic are dissolved in the oil and fat by heating)W! to obtain an oil phase. In addition, hydrophilic emulsifiers of 3 to 10% per fat and oil, chocolate 1 ingredient, sodium caseinate, jH1j fat milk solids solids, in order of ii, phosphate salts as necessary in water. F'J the aqueous phase with two melts.

When preparing this aqueous phase, the amounts of each component used should be within the ranges mentioned above when preparing the sterile foamable oil-in-water emulsion of the present invention. So ζ, the above oil phase 15-50
A pre-emulsification mixture of the commercially available part and 85 to 50 parts by weight of the aqueous phase described in 1.
Boil the emulsion.

Next, this is homogenized using a homogenizer to obtain an ice Nakaura type emulsion. As such a homogenizer, a high-pressure homogenizer, a centrifugal homogenizer, an ultrasonic homogenizer, etc. are used, but a high-pressure homogenizer is preferable, and in the present invention, a high-pressure homogenizer is used. .

When passing through this high-pressure homogenizer, the homogeneous pressure has a very important meaning, but it is generally 50 to 100 kg/CIA.
It is sufficient to process at a homogeneous pressure. This ice-nakaura type emulsion is then subjected to UIIT sterilization treatment, and further
After re-homogenizing in KB/C+J, 5°ci1ii
Cool to odor. And this, for example, Te1-Raba.

The product is packaged aseptically using a company's aseptic packaging machine.

The sterile foaming emulsion in water produced by the method of the present invention can be used in various ways as chocolate, for example, kneading it in its liquid state, making it into a foam, and foaming it. It can be used as a plasticized 1-sopping, filling material, etc. It can also be used easily without changing the hardness by changing the ratio to chocolate-1, melting it when making it, or boiling the cream. Since it is a sterile product and can be used as desired under hygienic conditions, it has great potential as a new material.

Furthermore, the sterile foamable oil-in-water emulsion produced by the method of the present invention can be added to the decorated cake after foaming.
Even if the decorated cake was left at 15°C after soaking, the decorated cake was stored frozen at -25°C for 2 to 4 weeks, thawed at 10°C, and then left at 15°C. Even in the case of nanobe, 1.7 pin surface cracks do not occur for 3 to 5 days, compared to similar products from JILL that cracks occur after 1 day of use.
It is possible to extend the product life and has high commercial value.

EXAMPLES The present invention will be explained in more detail below by giving examples of the present invention. It goes without saying that the present invention is not limited to these Examples.

Example 12.5 car h1 part of hydrogenated rapeseed oil at 35°C with rising high point i,
Hydrogenated coconut oil with a rising melting point of 32°C 12.5% by weight 813% by 7
The mixture was heated and dissolved at 0°C, and 0.2 parts by weight of propylene glycol fatty acid ester, 0.1 parts by weight of monoglyceride (III), and 0.6 parts by weight of lecithin were dissolved to form Urawa. . Apart from this, sucrose 1111
Fatty acid ester (tl T,, B 11 ) 0.3
fiiiπ parts, 3 parts by weight of skimmed milk, 0.5 parts by weight of Na]-lium caseinate, 10 parts by weight of chocolate ingredients (
3.5 parts by weight of cacao mass, 1.5 parts by volume of cacao powder), 1. ': 1lll'lf 15 parts by volume, 0.1 parts by volume of crystalline cellulose, and 1-to-lium tertiary phosphate 0.05 parts by volume
Prepare an aqueous phase by dissolving parts by weight in 50.15 parts by weight of water,
After heating this to 40°C, it was mixed with the oil phase described in 1.
This mixture was stirred for about 50 minutes while being stirred IW with a peller stirrer.
The mixture was maintained at 0°C for 10 to 15 minutes to make a preliminary 7L. Afterwards (7) 100 kg/Iiif emulsion was added.
The oil-in-water emulsion was treated in a homogenizer under a homogeneous pressure of c+a.Next, this process was kept at around 50°C and then transferred to a VTrs sterilizer (Alfa Laval Corporation, LIIIT sterilizer). The mixture was sterilized at 140°C for 2 seconds through a homogenizer (equipment), then homogenized through a homogenizer 1T, Q, and immediately cooled to around 5°C to obtain a sterile foaming oil-in-water emulsion (No. 1, product of the present invention).

In addition, the above-mentioned sterile foaming oil-in-water emulsion No. 1 is prepared using oils and fats, emulsifiers, chocolate ingredients, non-fat milk solids, sodium caseinate, saccharides, etc. of the composition shown in the column N12 to 111 [L4 of Table 1]. In the same manner as in Example 1, sterile foamable oil-in-water emulsions Nos. 2 to 4 (products of the present invention) were obtained. The resulting sterile foaming oil-in-water mold process'? /l/Shore N
o, No. 1 to No. 4, respectively, in the refrigerator overnight (2
0 hours) After aging, take 500ml and
When I stirred it and foamed it, it all stopped in 3 minutes,
The overrun was 120%, the artificial flowers were good, and the flavor was good. Each of these whipped products was used to make a size 6 decorated cake and kept at 15°C for 5 days.
k Even if E, all are chocolate culino, s with +l ¥
, +n cracks did not occur (see Table 2). In addition, each separately made decorated cake is 125 yen each.
℃ frozen for 4 weeks, then stored at 10℃ for 6 hours) 61! Even after being frozen and left at 15°C for 40 hours, none of them developed the same cracks and exhibited sufficient commercial value (see Table 2).

Comparative Example Sterilization was carried out in the same manner as in the example using oils and fats, emulsifiers, chocolate ingredients, non-fat milk solids, sodium caseinate, saccharides, etc. having the compositions shown in columns M5 to 8 of Table 1. Foaming oil-in-water emulsion three-ton compositions No. 5 to No. 8 (comparative products) were obtained, and crack control tests for decoration cakes were conducted in the same manner as in Examples.

The results are shown in Table 2.

As is clear from Table 1, the compositions No. 5 to No. 8 contain at least 20% by weight of lauric oil with an elevated melting point of 30 to 38°C, and have 20 carbon atoms among the constituent fatty acids.
It is manufactured using fats and oils other than those containing 5 to 30% by weight of saturated/unsaturated fatty acids (including related unsaturated acids), as shown in Table 2. All of the decorated cakes developed cracks within one day and had no commercial value.

Table 1

Claims (1)

[Claims] Add at least 2 lauric fats and oils with a melting point of 30 to 38°C to
Fats and oils 15-5 containing 0% by weight and 5-30% by weight of saturated/unsaturated fatty acids with 20 or more carbon atoms in the constituent fatty acids
The preliminary emulsion is cleaved from a 7L-forming agent of 0% by weight, 3% to 30% by weight of chocolate ingredients, sodium caseinate-1-1 non-fat milk solids, 3% to 10% by weight based on sugars and fats and oils,
A method for producing a sterile foamable thin-in-water emulsion, which is then subjected to ultra-high temperature heat sterilization.