JPS6222563A - Low-fat foamable oil-in-water type emulsified fat - Google Patents

Abstract

PURPOSE:To obtain a low-fat foamable oil-in-water type emulsified fat having improved foaming property and flowering property in spite of the low fat, by adjusting the total solid content to a given concentration with a glucide. CONSTITUTION:A foamable oil-in-water type emulsified fat is prepared by the conventional method. In the process, 8-25wt% fat or oil is used, and the total solid content is adjusted using a glucide, e.g. glucose, maltose, sorbitol or xylitol, etc., in an amount to give 35-70wt% total solid and preferably about 5-60wt% glucide in the oil-in-water type emulsified fat.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an oil-in-water emulsified fat that has foaming properties despite being low in fat. The present invention relates to a low-fat foaming oil-in-water emulsified fat that meets the needs for light, soft, and wet breads and confectionery.

[Conventional technology]

Conventionally commercially available foamable oil-in-water emulsified fats, so-called whipping creams, mainly have an oil and fat content of 40 to 47% by weight, with some containing 25 to 40% by weight.

[Problem that the invention seeks to solve]

Foaming an oil-in-water type emulsified fat by stirring is a phenomenon in which air bubbles are incorporated by partially converting the emulsified form to a water-in-oil type. In other words, it can be said that foaming properties and shape retention properties depend on fats and oils.

For this reason, the oil content of conventional foamable oil-in-water emulsified fats is limited to 25% by weight.

On the other hand, recent food trends are demanding lighter, softer, and wetter foods, and even though there is a demand for foaming oil-in-water emulsified fats to be lower in fat, Until then, the product has not been completed.

Therefore, an object of the present invention is to provide an oil-in-water emulsified fat that is low in fat and has excellent foaming properties.

[Means for solving problems]

As a result of intensive studies to achieve the above object, the present inventors have found that by adjusting the total solid content to a predetermined concentration using carbohydrates, an unprecedented low fat content of 8 to 25% by weight can be achieved. We have completed a foamy oil-in-water emulsified fat, a completely new material for confectionery that matches the taste of lighter foods.

That is, the low-fat foamable oil-in-water emulsified fat of the present invention contains 8 to 25% by weight of oil and fat, and is further adjusted with carbohydrates so that the total solid content is 35 to 70% by weight. It is characterized by

The low-fat foamable oil-in-water emulsified fat of the present invention will be described in detail below.

The raw material oils and fats used in the present invention include vegetable oils, animal oils,
Edible fats and oils that have been subjected to chemical and/or physical treatments, such as milk fat and these hydrogenated fats and oils, are used. The amount of these oils and fats used is such that the oil content in the oil-in-water emulsified fat is 8 to 2.
It may be selected so that it becomes 5% (weight %, the same applies hereinafter). If the oil content is more than 25%, the texture will be too oily and the light taste that is the object of the present invention will be lost. Furthermore, if the oil content is less than 8%, the foaming performance itself will be impaired, and the shape-retaining performance will also be lost, making it impossible to put it to practical use.

The low-fat foaming oil-in-water emulsified fat of the present invention has a low fat content and is completely different from known foaming emulsified fats whose foaming properties depend on the fat content, and the low-fat foaming oil-in-water emulsified fat has a low fat content. foaming property,
This can be improved by adjusting the total solid content with carbohydrates to 35-70%.

In the present invention, in order to obtain a foamable emulsified fat that can be put to practical use and has at least the same foaming properties and artificial flower properties as conventional foamable emulsified fats, the total solid content should be within the above range. If the total solid content is less than 35%, the artificial flowers will be inferior, and if it is more than 70%, the foaming properties such as an increase in viscosity and a decrease in overrun, and the artificial flowers will be inferior, as well as a light and soft feeling. However, it cannot be put to practical use.

In addition, it is best to adjust the total solid content using carbohydrates. Adjustment with protein dramatically increases the viscosity of the oil-in-water emulsified fat, and even foaming properties are impaired.

Furthermore, if the preparation is made with salts, the flavor becomes impaired and the product cannot be used for human consumption.

$13I used for adjusting the total solid content in the present invention
t is glucose, fructose, maltose,
Examples include sugars such as sucrose and sugar alcohols such as sorbitol, maltitol, xylitol, and lactulose. These carbohydrates may be used alone or in an appropriate combination of two or more for the purpose of adjusting the sweetness level.

Above II! The amount of Ti used is such that the total solid content in the oil-in-water emulsified fat is 35 to 70%, and preferably the amount that makes the Ti mass in the oil-in-water emulsified fat approximately 5 to 60%. be.

The low-fat foamable oil-in-water emulsified fat of the present invention can be prepared, for example, as follows.

Fats and oils, milk solids, taste substances, emulsifiers, stabilizers, water, and carbohydrates for the purpose of adjusting the total solids are mixed in a conventional manner to obtain a preliminary emulsion of oil-in-water emulsified fat. The preliminary emulsion is homogenized using a homogenizer. When passing through this homogenizer, the homogenizing pressure is very important, but it is sufficient to process at a pressure of 30 to 150 kg/cd. This pressure is appropriately selected depending on the selection of the subsequent sterilization process.

Next, this homogeneous emulsion was subjected to a known pasteurization treatment, HTS.
After processing by either T processing or UHT processing,
By rapidly cooling to 10° C. or lower, the low-fat foamable oil-in-water emulsified fat of the present invention is obtained.

Milk solids that can be used in the present invention include, for example, milk, skim milk, skim milk powder, whey powder, sodium caseinate, lactalbumin, fresh cream, etc., and taste substances include, for example, chocolate, coffee,
Examples include eggs, soy milk, fruit juice, etc. The amount of these to be added is just a seasoning and can be selected as appropriate.
Considering the total solid content, it is preferably 5 to 20%.

In addition, as emulsifiers, lecithin, monoglyceride,
One or more types of sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. may be used in appropriate combination. The amount added is preferably 3.0 to 8.0% based on fat and oil in order to obtain the optimum emulsified form.

Further, examples of the stabilizer include natural polyolefin 1e4 gums, cellulose derivatives, inorganic salts, etc., and are appropriately selected depending on the desired oil-in-water emulsion.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.
The present invention is not limited to these examples.

Example 1 10 parts by weight of hydrogenated coconut oil with a melting point of 35°C and 10 parts by weight of hydrogenated soybean oil with a melting point of 34°C were dissolved by heating, and 0.3 parts by weight of monoglyceride (iodine value 20) and 0.4 parts by weight of soybean lecithin were dissolved therein.
Parts by weight were uniformly dissolved to prepare an oil phase. Separately, 5 parts by weight of skim milk powder, 8 parts by weight of sucrose, 5 parts by weight of maltose, 0.1 part by weight of sodium hexametaphosphate, and 0.3 parts by weight of sucrose fatty acid ester (HLB: 11) were added to 6 parts by weight of water.
An aqueous phase was prepared by dissolving 2 parts by weight.

After heating the aqueous phase to 50°C, it was mixed with the oil phase, and this mixture was pre-emulsified for 10 to 15 minutes while being stirred by a propeller stirrer at about 50°C to obtain a pre-emulsified liquid. . After that, this preliminary emulsion was heated to 100 kg/cJ using a homogenizer.
HTST sterilization was performed at 90°C for 20 seconds using a plate sterilizer, and immediately
The mixture was rapidly cooled to 0° C. or lower to obtain a low-fat foamable oil-in-water emulsified fat of the present invention.

When this emulsified fat was analyzed, it was found that the fat content was 20.8% and the total solid content was 38.3%. In addition, after aging this emulsified fat in the refrigerator overnight, we stirred and foamed 500+ wl with a rewhipper, and the optimal foaming state was reached in 5 minutes, the overrun was 130%, the artificial flower quality was good, and the flavor was good. was also good.

Example 2 5 parts by weight of lard, 7 parts by weight of hydrogenated fish oil with a melting point of 36°C, 0.4 parts by weight of polyglycerin fatty acid ester (HLB: 11), 0.2 parts by weight of soybean lecithin, 4 parts by weight of whole milk powder, sweet 10 parts by weight of chocolate, 10 parts by weight of glucose, 10 parts by weight of sorbitol, 0.2 parts by weight of sodium hexametaphosphate, 0 parts by weight of Karagi 5-nan
．． 05 parts by weight and 52 parts by weight of water were mixed in the same manner as in Example 1 and pre-emulsified. Thereafter, it was treated at a homogeneous pressure of 50 kg/cyj, then UHT sterilized at 140°C for 3 seconds using a VTIS sterilizer (manufactured by Alfa Laval), and then homogenized at a homogeneous pressure of 60 kg/- and immediately The mixture was cooled to below .degree. C. to obtain a sterile, low-fat foamable oil-in-water emulsified fat of the present invention.

When this emulsified fat was analyzed, it was found that the fat content was 16.5% and the total solid content was 46.0%. Further, even when this emulsified fat was stored under aseptic conditions at 10° C. for 3 months, no oil-up, whey-off, or thickening phenomena were observed. Furthermore, when 500ml of this storage test product was stirred and foamed using a Rihoiso bar, the optimal foaming state was reached in 4 minutes, and the overrun was 1.
20%, the artificial flower quality was good, and the flavor was also good.

Example 3 5 parts by weight of hydrogenated palm kernel oil with a melting point of 34°C, 3 parts by weight of hydrogenated rapeseed oil with a melting point of 36°C, 8 parts by weight of skim milk powder, 10 parts by weight of soy milk, sorbitan fatty acid ester (hydroxyl value 315) 0.2
Part by weight, 0.1 part by weight of monoglyceride (iodine value 20), 0.2 part by weight of soybean lecithin, sucrose fatty acid ester (
HLB: 11) 0゜2 parts by weight, coffee powder 1 part by weight, sodium hexametaphosphate 0.1 parts by weight, isomerized liquid sugar 20 parts by weight, reduced starch hydrolyzate (product name: Nisii 100.8 Kengaku ■) A low-fat foamable oil-in-water emulsified fat of the present invention was obtained in the same manner as in Example 2 except that 30 parts by weight and 22 parts by weight of water were used.

When this emulsified fat was analyzed, it was found to have an oil content of 9.1% and a total solid content of 62.8%. Further, even when this emulsified fat was stored under aseptic conditions at 10° C. for 3 months, no oil amps, whey off, or thickening phenomena were observed. Furthermore, when 500ml of this storage test product was stirred and foamed using a whipper, the optimal foaming state was reached in 5 minutes, and the overrun was 13.
0%, the artificial flower quality was good, and the flavor was also good.

Comparative Example 1 In the formulation of Example 1, 13 parts by weight of water was used instead of 8 parts by weight of sucrose and 5 parts by weight of maltose, making the total amount of water 75 parts by weight. A fatty oil-in-water emulsified fat was obtained.

When this emulsified fat was analyzed, it was found that the fat content was 20.8% and the total solid content was 25.8%. Further, when whipping was carried out in the same manner as in Example 1, the foaming state finally reached the optimal foaming state after 11 minutes, and the overrun was 250%, making it impossible to put it to practical use in terms of artificial flower properties.

Comparative Example 2 In the formulation of Example 2, 20 parts by weight of water was used instead of 10 parts by weight of glucose and 101 parts of sorbitol, and the total amount of water was 72 parts by weight. A fatty oil-in-water emulsified fat was obtained.

When this emulsified fat was analyzed, it was found that the fat content was 16.5% and the total solid content was 27.0%. Further, when whipped in the same manner as in Example 2, the optimum foaming state was not reached even after 15 minutes, and there was no artificial flower property at all.

Comparative Example 3 Same as Example 3 except that in the formulation of Example 3, 50 parts by weight of water was used instead of 20 parts by weight of the isomerized sugar solution and 30 parts by weight of the reduced starch hydrolyzate, making the total 72 parts by weight of water. A low-fat oil-in-water emulsified fat was obtained in the same manner.

When this emulsified fat was analyzed, it was found to have an oil content of 9.1% and a total solid content of 26.6%. Further, when whipped in the same manner as in Example 3, it remained liquid even after 15 minutes, and foaming and plasticization could not be achieved.

〔Effect of the invention〕

The low-fat foamable oil-in-water emulsified fat of the present invention has excellent foaming properties and artificial flower properties despite being low in fat, and can be used as a material for Western confectionery compared to conventional foamable oil-in-water emulsified fats. Similarly, it can be kneaded in a liquid state, foamed and plasticized to be used as a nappe, topping, or filling material, and because of its low fat content of 8 to 25%, it can be used even in a frozen state. Because there is no such thing, it can make a great contribution to the industry as a new material that is compatible with the currently developed refrigeration and frozen distribution system.

Claims (1)

[Claims] Contains 8 to 25% fat and oil by weight, and has a total solids content of 35 to 25% by weight.
A low-fat foaming oil-in-water emulsified fat adjusted to 70% by weight with carbohydrates.