JPS6131057A - Frothable o/w-type emulsified fat, and filling material prepared therefrom - Google Patents

Abstract

PURPOSE:To provide a frothable O/W-type emulsified fat prepared by the high- temperature instantaneous sterilization, essentially free from amino acid, preservable at normal temperature even after whipping, and having excellent shape- retainability and resistant to syneresis, and to provide a filling material prepared by whipping the above emulsified fat. CONSTITUTION:A composition composed of an oil or fat, protein, sugar alcohol, emulsifier, stabilizer containing or consisting of xanthan gum of preferably microbial origin, salt, and water, and essentially free from amino acid, is homogenized and subjected to the high-temperature instantaneous sterilization to obtain a frothable O/W-type emulsified fat. A filling material is prepared by whipping the emulsified fat, and mixing with a fruit product and/or cake.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a foaming oil-in-water emulsified fat that is hard to rot at room temperature even after whipping, has excellent shape retention, and does not release water, and a filling material made by whipping the same. It is something.

More specifically, it is a foamable oil-in-water emulsified fat that is subjected to high-temperature flash sterilization without substantially containing amino acids, and a filling material using the same.

(Prior Art) Conventionally, known methods for improving the shelf life of oil-in-water emulsified fats at room temperature include (1) lowering (suppressing) water activity, and (2) using preservatives and antibacterial agents.

For example, in JP-A-58-47450, method
Use 1 to 2 times more sugar than water, and use 2.5 to 2 times more oil instead.
Microbiologically stable foods are known that can be kept at a low 30% and can be scooped out with a spoon even when frozen using the freezing point depression.

For example, Japanese Patent Application Laid-Open No. 58-31951 describes
An oil-in-water emulsion has been disclosed that utilizes antibacterial action by using a large amount of sugar and amino acids.

However, method (2) has the disadvantage that its antibacterial effect is lost when it is instantaneously sterilized at high temperatures, and therefore low temperature sterilization is usually used. Moreover, it has the disadvantage of causing syneresis during storage at room temperature after whipping.

There is no known foaming oil-in-water emulsified fat that can be instantaneously sterilized at high temperatures and does not cause syneresis during storage after whipping, as in the present invention.

On the other hand, in the confectionery and bread making industries, butter cream (W10 type emulsion), which has a relatively good preservability, has traditionally been used as a filling material, sandwich material, and topping material for bread, etc. However, butter cream is inferior to whipped cream (0/W type emulsion) in terms of texture and the like. On the other hand, whipped cream has poor storage stability, and conventional whipped cream can only be kept for about one day at most at room temperature, and if stored for longer than that, it has the disadvantage of spoilage or syneresis. Therefore, whipped cream with excellent storage stability and no syneresis is desired in the confectionery and bread making industries. However, there is no known whipped cream that has excellent storage stability at room temperature and does not cause syneresis.

(Purpose) The present inventors aimed to provide a foaming oil-in-water emulsified fat that does not easily rot at room temperature even after whipping, has excellent shape retention, and does not release water, and a filling material using the same.

(Progress) The inventors of the present invention have developed the patent application published in Japanese Patent Application Laid-Open No.
While considering follow-up testing of 31951, it was found that (1) it was found that low-temperature sterilization such as the 75'CX for 10 minutes disclosed in the example improves the preservability due to sugar and amino acids; There is no noticeable difference in storage stability between the product containing sugar and amino acids, and the product containing sugar and amino acids together.
In addition, ■ Even if you do not use amino acids, if you use sugar alcohol and limit the amount, it will have a shelf life equal to or better than that which was pasteurized with amino acids. During shipping, we discovered new knowledge and problems such as syneresis occurring during storage at room temperature.

As a result of this knowledge and intensive research to solve problems, we have found that it contains virtually no amino acids, oils, fats, proteins, sugar alcohols,
It is homogenized using emulsifiers, stabilizers (in particular, xanthan gum, which is a gum derived from microorganisms, used alone or in combination), salt, and water as the main ingredients, and then subjected to high-temperature instant sterilization, so that it does not rot easily at room temperature and retains its shape even after whipping. We have obtained the knowledge that it is possible to obtain a foamable oil-in-water emulsified fat with excellent properties and no syneresis.

Furthermore, such foamable oil-in-water emulsified fat and fruit products and/or
Or the filling material obtained by whipping contains confectionery,
It not only has excellent preservability, but also has a better texture and texture than buttercream, which has been commonly used due to its excellent preservability.
It can be made into a filling material that is extremely superior in flavor, and is difficult to use due to its poor shelf life or syneresis during storage (for example, when displayed in stores). We have obtained the knowledge that frozen delivery, room temperature delivery, room temperature store display, etc. are possible.

Based on the above findings, we have completed the present invention.

(Structure) The present invention is fl) A foaming oil-in-water emulsified fat that substantially does not contain amino acids, contains oil, protein, sugar alcohol, emulsifier, stabilizer, salt, and water, and is instant sterilized at high temperature. , and (2) substantially no amino acids, fats and oils,
It is a whipped filling material containing protein, sugar alcohol, emulsifier, stabilizer, salt and water, foamable oil-in-water emulsified fat that has been instant sterilized at high temperature, and fruit products and/or confectionery.

The oils and fats used in the present invention include animal oils, vegetable oils,
One or more types of edible fats and oils such as these fractionated and processed fats and oils can be used. For example, beef tallow, lard, milk fat, fish oil, whale oil, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, palm kernel oil, rapeseed oil, kapok oil, coconut oil, monkey fat, iripe fat, etc., and their separation. One or more types of fats, hydrogenated fats, transesterified fats, etc. can be used. Oils and fats that have heat-resistant shape retention properties are preferred, such as hydrogenated rapeseed oil and the like. The physical properties of such fats and oils include tal, heat-resistant shape retention, (bl) good melting properties, (
c) SFI (Solid Fat Index)
It is preferable that the melting point is high, for example, the rising melting point is 30 to 36.
°C, preferably 34-36 °C, particularly preferably 35-3
6℃ is suitable, SFI is 40-50.1 at 10℃
5'C at 35-45.20C at 25-35.25C at 1
5-25 is suitable.

The amount of fat and oil is 25 to 55% in the foamable oil-in-water emulsion of the present invention.
% by weight can be used, preferably 35-45% by weight
is appropriate.

The proteins used in the present invention include casein, caseinate salts such as sodium caseinate, whey protein, animal proteins such as powdered milk (whole milk powder, skim milk powder), and proteins derived from oilseeds such as soybeans, peanuts, cottonseeds, and sunflowers. (For example, soy milk, isolated protein, etc.), vegetable protein such as wheat protein, or one or more of these enzyme-treated proteins, etc. The above can be used.

The appropriate amount of protein in the foamable oil-in-water emulsified fat of the present invention is 1 to 6% by weight, preferably 2 to 5% by weight.

The sugar alcohol used in the present invention is preferably a sugar alcohol with strong antibacterial properties and low sweetness in terms of flavor, such as sorbitol, mannitol, xylitol, and maltitol.

The amount of sugar alcohol is 15% by weight in the foamable oil-in-water emulsion.
As mentioned above, preferably 15 to 35% by weight is appropriate. 15
If it is less than 35% by weight, the preservability effect will not be significant, and if it exceeds 35% by weight, the viscosity of the foamable oil-in-water emulsified fat may increase, depending on the amount of stabilizer (especially xanthan gum) used.
Overrun may be reduced.

The emulsifier used in the present invention is one or two selected from known natural emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. The above can be used in combination. Preferably, combinations of lecithin, sucrose fatty acid esters, or polyglycerol fatty acid esters with other emulsifiers are suitable, and particularly preferred are combinations of polyglycerol fatty acid esters with other emulsifiers.

The appropriate amount of the emulsifier is 0.5 to 1.0% by weight in the foamable oil-in-water emulsion.

As the stabilizer used in the present invention, known gums can be used, but it is preferable to use microbial ultra-thick gums, especially xanthan gum alone or in combination with other gums (preferably guar gum). be. As mentioned above, when left at room temperature in a whipped state like a filling agent, conventional foaming oil-in-water emulsions not only have poor storage stability but also release water during storage (the longer the storage is By using a microbial ultra-thick gum material such as xanthan gum, we not only solve this problem, but also have the disadvantage that it interacts in a complex manner with the oils, fats, sugar alcohols, etc. used in the present invention. Whipped,
It has the effect of improving shape retention and shelf life at room temperature, clarifying the structure after whipping, and improving texture.

The amount of ultra-thick microbial gum in the foamable oil-in-water emulsion is 0.
03-0.13% by weight, preferably 0.04-0.08
It is appropriate to use % by weight. If it is less than 0.03% by weight, the above-mentioned effect will not be noticeable, and if it exceeds 0.13% by weight, the viscosity will increase and overrun will decrease, which is not preferable. 0
．． It acts synergistically with oils, fats, sugar alcohols, etc. at 03 to 0.13% by weight, la) not only preventing syneresis after whipping, but also (b) smoothing the tissue after whipping (especially when used in combination with guar gum). significant) or (C1
It has the effect of imparting freeze/thaw resistance to foamable oil-in-water emulsified fats and freeze/thaw resistance after whipping.

As the salt used in the present invention, alkali metal salts such as Na salts and K salts, phosphates, etc. can be used as appropriate. For example, sodium bicarbonate, diphosphate, hexametaphosphate,
Other phosphates can be used.

For example, the amount of phosphate is 0.25% by weight (in foaming oil-in-water emulsion), which is higher than normal whipping cream.
Preferably, 0.25 to 0.4% by weight is appropriate. It lowers the viscosity of the foamable oil-in-water emulsified fat and has the effect of preventing so-called sagging.

The amount of water used in the present invention is suitably 45% by weight or less, preferably 30 to 40% by weight.

If the weight exceeds 45 years, the shelf life becomes unremarkable, and if it is less than 30% by weight, so-called staleness occurs, which is undesirable.

Furthermore, it is important that the foamable oil-in-water emulsified fat of the present invention is sterilized at high temperature.

For high temperature sterilization, known methods such as ultra high temperature sterilization (UHT) and high temperature instant sterilization (IITsT) can be used. Preferably, high-temperature instant sterilization is appropriate; for example, a thermal history of about 5 to 10 seconds at 135°C to about 2 to 4 seconds at 145°C is appropriate.

The method for producing the foamable oil-in-water emulsified fat of the present invention includes, for example, pre-emulsifying the raw materials (e.g., at 65 to 70°C for 30 minutes), homogenizing them if necessary, and sterilizing them using UHT (e.g., VTIS: Direct High Temperature Instant Sterilizer). for several seconds at 135-145°C),
A foamable oil-in-water emulsified fat can be obtained by aseptically homogenizing (for example, 30 to 50 kg/cJ), cooling and aging. The resulting foamable oil-in-water emulsified fat is filled (aseptically) into a container (usually an acetic cream).
Even if it is stored at room temperature for at least 3 to 6 months, it will not spoil or its physical properties will deteriorate, and even if it is opened and whipped and used, it will maintain its shape retention for at least 3 days at room temperature without spoiling or deteriorating its physical properties. , syneresis does not occur.

In addition, the foamable oil-in-water emulsion of the present invention and its whipped product are resistant to freezing and thawing, and even when stored frozen and used after thawing, they do not behave like ordinary foaming oil-in-water emulsions. ni fat
The color tone does not change (usually yellowing), (b) it does not become easily rotten, and (c) the physical properties do not deteriorate.

Furthermore, the present invention is a filling material formed by whipping the foamable oil-in-water emulsified fat and a fruit product and/or confectionery.

As the fruit product, one or more kinds selected from, for example, orange juice, prunes, raisins, jam, nectar, grape juice, marmalade, apple juice, and lemonade can be used. In particular, in the present invention, even if acidic substances are used among these, (a) foaming properties,
(b) It can be used as a filling agent with excellent shape retention. By using these acidic edible substances, the whipped filling material not only has improved shelf life, but also
It can be used as a filling material with suppressed sweetness.

Conventional whipped creams mixed with such acidic edible substances have poor storage and shape retention properties, and the use of the foamable oil-in-water emulsified fat of the present invention has made it possible to overcome the problem of water separation. It has become.

As the confectionery, one or more kinds selected from, for example, castorbo, chocolate, and meringue can be used.

In addition, alcoholic beverages such as Western liquors may be used depending on preference. Preservability effect is strengthened. Further, known fruits (strawberries, bananas, mandarin oranges, grapes, melons, cherries, apricots, pineapples, etc.) and other food additives can also be used in combination.

The filling material of the present invention has an excellent texture (melt in the mouth, etc.) and flavor (especially milky taste) that conventional butter cream does not have, and has a preservability that patter cream has and that conventional whipped cream does not have. It has both shape retention and syneresis resistance, and can be used as a filling material for various confectioneries and as a sanding material.
It can also be widely used as a topping material.

The filling material of the present invention can be prepared, for example, by whipping +a1 the foamable oil-in-water emulsified fat of the present invention and mixing it with fruit products and/or confectionery; It can be produced by whipping, mixing and whipping fruit products and/or confectionery, etc.

The filling material of the present invention does not deteriorate in physical properties or undergo water separation even when delivered frozen or at room temperature, and can be thawed as appropriate before use.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Study of sugars and amino acids) Raw materials according to the formulation shown in Table 1 (units are parts by weight, the same applies hereinafter) were pre-emulsified (at 65 to 70°C for 30 minutes) and homogenized using a homogenizer (30 kg/ml). aJ) C, VTIS
High-temperature instant sterilization at 135-145℃ for 2-7 seconds using
)・Aged (-day and night) to obtain oil-in-water emulsified fat (
(A treatment).

On the other hand, the same treatment was carried out at 70℃1 instead of VTIS treatment.
A 5-minute pasteurization treatment was performed to obtain an oil-in-water emulsified fat (referred to as B treatment).

Oil-in-water emulsified fats treated with each formulation were whipped and stored in a constant temperature bath at 25° C. for 3 days to examine the number of viable bacteria and changes in flavor over time. The results are shown in Table-2. In addition, rapeseed hydrogenated oil has an elevated melting point of 35°C and an SFI of 43.15 at 10°C.
20 at 39.20°C and 32.25°C were used. The sugar ester used was 85, and the polyglycerol fatty acid ester used was HLB 4.

i) Hydrogenated rapeseed oil 4040 Skimmed milk powder 3.5 3.5 Water
28.5 28.5 Sorbitol
2828 Lecithin 0.4 0.4 Shugar ester 0.13 0.13 Baking soda
0.02 0.02 Sodium diphosphate 0.0
5 0.05 Sodium hexametaphosphate 0.30 0
．． 30 xanthan gum 0.06 0.06
Whey protein 0.5 0.5 glycine
1.0- Table-2 Day 0 2nd day 3rd day A treatment formulation 300 or less 6X10E3 1. lX10E
6 compounding ports 300 or less 4 X 10E3 5 X
10 [! 5B treatment combination A 300 or less 5 X 10E3 5 X
10E5 compounding port 300 or less 4 X 10E4
5 X 10E60 0 △ In addition, the numbers indicate the general number of viable bacteria, for example, 10E4 means 1
Indicates 0 to the fourth power. ○, Δ, and × represent flavor; ○ indicates good flavor, Δ indicates slightly spoiled, and × indicates spoiled.

(Similarly expressed below) From the above results, ■ there is no difference between high-temperature sterilization with and without glycine and sorbitol, and ■ only low-temperature sterilization with and without glycine and sorbitol. Admitted.

Example 2 (Study of sugar) In the same manner as in Example 1, the preservation effect of different types of sugar was studied using the following formulation (Table 3). Table 4 shows the results of the storage test.

Sorbitol was more effective than other sugars in preserving the oil-in-water emulsified fat.

Table-4 1st day 2nd day 3rd day 4th day Treatment A Blend A 0 0 0 △ Blend port O○ △ × Blend C ○ OXX Blend 2 △ ××× Table-3 A Ro H Ni Hydrogenated rapeseed oil 40 40 40 40
Skimmed milk powder 3.5 3.5 3.5 3.
5 water 28.5 28.5
28.5 28.5 Sorbitol 28 Fructose 20 Glucose 20 Sucrose
20 lecithin
0.4 0.4 0.4 0.4 Sugar ester 0.13 0.13 0.13 0.13 Baking soda 0.02 0.02 0.02 0
．． 02 Sodium diphosphate 0.05 0.05 0
．． 05 0.05 Sodium hexametaphosphate 0.30 0
．． 30 0.30 0.30 xanthan gum
0.06 0.06 0.06 0.06 whey protein
0.5 0.5 0.5 0.5 Example 3 Oil-in-water emulsified fats were prepared in the same manner by changing only the blending ratio of sorbitol in the formulation A of Table 3 of Example 2. The number of days for which the general viable bacterial count reached the order of 10E5 was investigated.

Table-5 Sorbitol% 14 20 28 Storage temperature 5℃
8 days 18 days 23 days 15°C 5810 20°C 2 5 6 25°C 12.53.5 When sorbitol was 14% or less, it showed a shelf life of about 2 days at 20°C. It has a good shelf life in autumn, spring, and winter, but there are problems in summer.

Example 4 (Study of xanthan gum) In the formulation of Table 3 A of Example 2, an oil-in-water emulsified fat was prepared in the same manner by changing the blending ratio of xanthan gum as shown in Table 6, and the The physical properties of the foamy oil-in-water emulsified fat were investigated.

The results are shown in Table-7.

Table-6 No, 1 2 3 4 5 6 7 If the xanthan gum is 0.02% or less, the temperature is 27.5℃ after whipping.
Since syneresis occurs overnight and the structure is rough, 0.03% or more is appropriate. If xanthan gum is not used, not only will syneresis occur, but the texture will also be rough and the texture will lack smoothness.

In addition, the viscosity is measured using a B-type viscosity needle, and the unit is cp, shape retention A^ is the best, A is good, 8B is average, syneresis - is absent, + is present, and the number is the degree. represents.

Table-7 No. 1 2 3 4 5 6
720℃ ＾A AAAA AA
AAA^ ^A25 ^ ^ ^
^ AA AA AA27.5
A A A A ^ ^
A30 AB AB AB A
B AB ^ ^ Syneresis (-night) 20℃ 10 -111-= 25 ＋−−−−−− 27,5++ +−−−−−−− 30＋＋＋＋＋−−− Structure Rough Rough Good Good Good Good Good implementation Example 5 (Filling material) 2 parts by weight (less parts) of oil-in-water emulsified fat obtained in the same manner as No. 4 of Example 4 were whipped to 8 parts, and 1 part of custard (specially manufactured by Hanatate Foods) was mixed with 10 parts by weight. I whipped it up until it was separated. Similarly, strawberry jam (manufactured by Snow Brand Foods) was whipped. Each whipped filling material was placed in a constant temperature bath at 15°C, 20°C, and 25°C, and the number of days until the number of viable bacteria reached the order of 10E5 was measured. The results are shown in Table-8 Table-8 Custard people Jammu people 15℃ 12th 15th 20℃
710 25℃ 47 Both custard filling material and jam filling material 2
No rotting was observed for about 4 days at 5°C. Jamu filling material had better shelf life. This is p)
By the way, the pH of the filling material containing custard was 5.5, and that of the filling material containing jam was 3.2.

(Effects) As detailed above, the present invention has made possible the foamable oil-in-water emulsified fat described below and a filling material using the same, which will contribute to the development of industry. .

■Excellent foaming properties (foaming properties even under acidic conditions)
■ Even after whipping, +al does not rot at room temperature, (bl has excellent shape retention at room temperature, (C) has a smooth structure and texture, (d)
) No syneresis, ■ Excellent freeze/thaw resistance, i.e. (a)
It is possible to obtain a foamable oil-in-water emulsified fat that does not change in color tone or physical properties. In addition, ■ Excellent shelf life at room temperature (especially when combined with acidic fruit products, the PH effect acts synergistically), ■ Excellent shape retention at room temperature, and ■ No syneresis.
■It has a smooth structure and texture, ■It has excellent flavor (especially milky taste), and has the effect of suppressing sweetness when used in combination with fruit products, ■It has excellent freezing and thawing resistance, i.e. (8) color tone change. It is possible to obtain a filling material whose physical properties do not change.

Claims (5)

[Claims] (1) Substantially no amino acids, oils, fats, proteins,
A foaming oil-in-water emulsified fat that contains sugar alcohol, emulsifier, stabilizer, salt and water, and is flash sterilized at high temperature. (2) The foamable oil-in-water emulsified fat according to claim (1), wherein the stabilizer contains xanthan gum. (3) Substantially does not contain amino acids, contains oils, fats, proteins,
A filling material prepared by whipping a foamable oil-in-water emulsified fat containing a sugar alcohol, an emulsifier, a stabilizer, a salt, and water and subjected to a high-temperature flash sterilization process, and a fruit product and/or a confectionery. (4) Fruit products include orange juice, prunes, raisins, jam, nectar, grape juice, marmalade,
The manufacturing method according to claim (4), which is one or more selected from apple juice and lemonade. (5) Claim No. 4 in which the confectionery is one or more types selected from custard, chocolate, and meringue.
Manufacturing method described in ).