JPS62228246A - Production of creamy fat and oil composition having freeze resistance - Google Patents

Abstract

PURPOSE:To obtain the titled fat and oil composition having high performances free from separation of whey, by preliminarily emulsifying specific mixed fats and oils, saccharide, etc., polyglycerol fatty acid ester-containing emulsifying agent, processed starch, phosphate and gum with protein-containing aqueous phase, homogenizing and sterilizing. CONSTITUTION:An oil phase comprising 35-50wt% mixed fats and oils of 20-67wt% hardened oil of laurin fats and oils and 33-80wt% animal fats and oils having 20-40 deg.C melting point, 2-20wt% (calculated as solid content) saccharide except sugar or sugaralcohol, 0.5-2wt% polyglycerol fatty acid ester-containing emulsifying agent, 0.1-1wt% processed starch, further phosphate and gum as essential components is preliminarily emulsified with an aqueous phase containing a protein component, homogenized and sterilized to give the aimed creamy fat and oil composition of high fat content having freeze resistance.

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to a method for producing a high oil content creamy fat composition having freezing resistance, and more specifically to a method for producing a high oil content creamy fat composition in a foamed state. The present invention relates to a method for producing a high oil content creamy fat composition which has excellent flavor and freeze resistance and does not cause any quality deterioration even when stored and thawed before use.

(Background of the Invention) Foaming creams (general term for natural fresh cream and other creamy fat compositions having foaming properties) conventionally used for icing and toppings of desserts, cakes, etc. has been used after being whipped each time it is used.

However, when a large amount of cream is used at once, such as during the Christmas season, whipping the cream to the optimal foaming state requires considerable technical skill, and the whipping process itself is time-consuming. , it was simply not possible to meet the temporary demand.

Therefore, various continuous foaming devices have been developed in recent years, and large quantities of whipped cream can now be produced continuously at one time, but there is still a limit to the daily production amount. In addition, such cakes or creams are easily perishable, so they must be made in large quantities in advance for 5 to 10 minutes.
It is also difficult to store it in a refrigerator at °C.

As a means of solving the above problems, it has been proposed to freeze and preserve Western confectionery decorated with whipped cream. However, for this purpose, it is necessary that the decorated creams do not crack or break down the emulsification during storage, and that when thawed, they do not lose their shape, separate whey, change color (yellowing due to protein denaturation), or deteriorate flavor. It is necessary. In addition, this proposal involves whipping up a large amount of cream that Western confectionery manufacturers purchase beforehand and storing it frozen in the foamed state so that it can withstand being thawed and used when needed. development of creams to obtain, or manufacture and sell the foamed cream itself as a product in a frozen state by a cream manufacturer, and a Western confectionery manufacturer purchases the foamed frozen cream and uses it after thawing. It is possible to freeze and preserve the remainder again, so we advocate the development of reams. Therefore, creams suitable for this type of usage are
An important requirement is that there is no deterioration in quality even after repeated freezing and thawing.

(Prior Art) Recently, under such circumstances, foaming creams with freeze resistance have been developed.
No. 061, No. 58-31910, No. 58-47152
No. 58-49228 and No. 58-47152, as well as Japanese Patent Application Laid-Open No. 58-152457, various manufacturing methods have been disclosed, but there is still no cream that can fully satisfy the above requirements. type has not been developed. In particular, all of the published documents, except for the last publication, are related to low oil content, but as in the present invention, the oil content is 3.
Developing creams with high oil content of 5-50% that are freeze resistant is more difficult than creams with low oil content. In addition, JP-A-58-1999, which contains high oil content creams with oil and fat content of NlO ~ 60%,
152457, it is characterized by containing a specific amount of calcium salt, but according to the experience of the present inventors, when calcium salt is added to creams, it tends to cause plasticization (so-called sagging), resulting in hardness. Whipping itself cannot be done satisfactorily and is inappropriate.

(Problems to be Solved by the Invention; Objectives) As described above, the present inventors have developed a creamy fat composition with high oil content that has excellent freezing resistance and good flavor and does not cause any quality deterioration even after repeated freezing and thawing. As a result of intensive research, we have completed the present invention.

(Problem-solving means; structure) That is, the present invention pre-emulsifies, homogenizes, and sterilizes an oil phase and an aqueous phase containing a protein component to produce a creamy fat composition having freeze resistance. hydrogenated oil 2
0-67% and other animal and vegetable oils and fats with melting points of 20-40°C33
~80% mixed oil and fat 35-50%, sugar or sugar alcohol excluding sucrose 2-20% (solid equivalent), emulsifier including polyglycerol fatty acid ester 0.5-2%, modified starch 0.1-1 %, as well as phosphates and gums, respectively, as essential ingredients.

The present invention will be described in detail below, but in general, the quality of creamy fat compositions having freezing resistance is very delicate.
A slight defect in physical properties before freezing may become a significant defect after freezing and thawing. In addition, each of the requirements for producing such a cream-like oil and fat composition, including oils and fats, emulsifiers, and various additives, all subtly influence each other to achieve their effects. They are organically inseparable. Therefore, the effects of each requirement described below are the main effects of each, and do not necessarily exhibit only the effects stated therein.

First, in the oil phase of the present invention, hydrogenated oil of lauric oil and fat 20~
67% and other animal and vegetable oils and fats with a melting point of 20-40°C 33-8
It is necessary to use a mixture of oil and fat with 0%. In mixed oil and fat,
If the hydrogenated lauric oil content is less than 20%, the foamed product will have poor shape retention after thawing, and if it exceeds 67%, the viscosity of the creamy fat composition itself will decrease during storage or transportation. It tends to increase and exhibit a sagging phenomenon (plasticization phenomenon),
In addition, the foamed material begins to exhibit a phenomenon of compaction over time (a tendency for the structure of the foamed material to become compact and become hard and solidified). Hydrogenated lauric oils are particularly suitable for hydrogenated oils that have an iodine value of 1 or less and have an SFI value of 60 to 85.20 at 10°C.
It is preferable to use a fractionated hardened palm kernel oil with a sharp melting property of 1O or less at 60 to 85.35°C. By using a lauric fat with such a sharp melting property, even if it has a high oil content, However, a foamed product that melts in the mouth can be obtained. In addition, other melting points are 20 to 40
As the animal and vegetable oils and fats at 0.degree. C., non-lauric vegetable oils and animal fats such as milk fat may be used, but it is particularly preferable to use hydrogenated rapeseed oil. In the present invention, such fats and oils are used in an amount of 35 to 50% based on the total amount of the creamy fat composition. The amount of oil used is 3
If it is less than 5%, the foamability (stickiness) will be poor and whipping will not be sufficient, making it difficult to obtain a foamed product with shape retention. If more than 50% is used, the viscosity of the creamy fat composition itself tends to increase during storage or transportation.

The above facts were confirmed by the experimental results shown in Tables 1 and 2 below.

Table-1 j insect - shi soft "j J (Otsu, 1 piece 91 raw t (π swelling.

From the above results, when using oil containing 70% hydrogenated lauric oil, overrun (0, R')
was slightly low, the foamed material showed a phenomenon of compaction over time, and when it was thawed after cryopreservation, there were many cracks on the surface of the foamed material, which was defective (Experiment No. 1).
), and those using 20% fat and oil showed a slight tendency to lose their shape and return to shape, and the shape retention after thawing was also slightly sagging, which was judged to be at the limit (Experiment No. 5)
). Furthermore, products that do not use hydrogenated lauric oils exhibit deformation and significant return phenomena, have poor melting in the mouth, and have poor shape retention even in the thawed state, resulting in foamed products that sag. For the above, 30% hydrogenated lauric oil
．． All samples using fats and oils containing 45.65% were good (Experiment Nos. 2 to 4).

Furthermore, experiments were carried out using the oil and fat compositions of Experiment No. 3 in Table 1 above while changing the oil and fat content of the creamy oil and fat composition as follows. The results are shown in Table-2.

Table 2 The above results show that when the fat content is 60%, the viscosity is high and tends to thicken, the overrun is low, and the melt in the mouth is poor.

In addition, cracks occur in the thawed state, which is not desirable (Experiment No. 6). On the other hand, in the case of 25%, a tendency of deformation, reversion and syneresis is observed, and also a tendency to sag in terms of shape retention in the frozen and thawed state, which is undesirable (Experiment No.
10). In contrast to the above, all were good when the oil content was within the range of 35 to 50% (Experiment No. 7 to 9).
.

Furthermore, in the present invention, the amount of sugar or sugar alcohol other than sucrose is 2 to 1 to the total amount of the creamy composition.

%use. This is used to prevent the ice crystals from becoming coarse during freezing, and if it is less than the lower limit, the ice crystals will become coarse and the texture, shape retention, etc. of the foamed product will deteriorate. Moreover, if it is used in excess of the upper limit, the viscosity of the creamy fat composition itself tends to increase during storage or transportation, which is not preferable. For this purpose, it is particularly preferable to use sorbitol, maltose, glucose, and fructose; sucrose has little effect. The above facts were confirmed by the following experimental results.

In addition, in the following experiment, all other conditions other than the type of sugar and the blending ratio were conducted in the same manner as in Example 1. In addition, sorbitol was used with a solid content of 70%, and all other sugars were in powder form. After thawing, the surface of the foamed product had significant cracks and turned yellow (Experiment No. 1). Also, add 2 sorbitol
8% (solid content equivalent: 19.6%) showed a tendency for melting in the mouth to worsen and was judged to be at the upper limit (Experiment No.
, 19). Furthermore, 35% (solid content equivalent: 24.5%)
The one used had high viscosity, low overrun, and poor melting in the mouth (Experiment No. 20). On the other hand, products containing sugars other than sucrose or sugar alcohols in an amount of about 3 to 12% on a solid basis were all good (
Experiment No. 12-18).

In addition, as an emulsifier, polyglycerol fatty acid ester,
In particular, 2 to 101 units of glycerin stearic acid-based polyglycerol saturated fatty acid ester is added to the total amount of the composition.
By using about 2 to 1%, a foamed product with high overrun can be obtained. Examples of such emulsifiers include Sunsoft Q-18B (trade name, manufactured by Taiyo Kagaku@), SY Glister l'1s-310, and SY Glister 5S-50.
0, MS-500. An example of this is MSW-750 (trade name, manufactured by Hanhon Yakuhin@). If necessary, it can be used in combination with one or more other emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and propylene glycol fatty acid ester, and the total amount of these emulsifiers can be added to the composition. It is used in an amount of 0.5 to 2% based on the total amount. The above facts were confirmed by the following experimental results.

Table 4 As a result, in the case where polyglycerol fatty acid ester was not used, the overrun was low and the zero-melt rate tended to be slightly worse (Experiment No. 21). On the other hand, all cases in which the same ester was used within the range of 0.2 to 1.0% performed well (Experiment No.

22-26). The texture of the one containing 1.0% was slightly sticky (Experiment No. 26).

In addition, in the present invention, in order to improve the texture and structure of the foamed product after thawing, processed starch is added to the total amount of the composition.
．． Use 1-1%. Any type of modified starch may be used as long as it has been phosphorylated, and Corflo 67 (trade name, manufactured by Tamago National ■) is particularly effective. The above facts were confirmed by the following experimental results.

In addition, in the following experiment, all conditions other than the blending ratio of processed starch were carried out in the same manner as in Example 1.

Table 5 As a result, the foamed product without modified starch had significant cracks on the surface after thawing, and was completely impractical (Experiment No.

27). In addition, the product using 1.5% modified starch showed an increase in viscosity and a decrease in overrun, and also exhibited a tendency for shape retention and melting in the mouth to deteriorate slightly, as well as a tendency for a rebound phenomenon to occur (Experiment No. , 32). Regarding the above,
Those using 0.3 to 1.0% modified starch exhibited good properties before and after freezing (Experiment No.
28-31).

In the present invention, various phosphates and gums are used in addition to the above components. The use of phosphate has the effect of stably maintaining the emulsified state of the cream composition, and especially sodium hexametaphosphate and dibasic sodium phosphate have the effect of stably maintaining the emulsified state of the cream composition.
It is effective to use 02 to 0.5%. As for gums, it is particularly effective to use 0.02 to 0.2% xanthan gum, since it has the effect of improving the texture and organization of the foamed product.

Each of these requirements detailed above has a subtle influence on the physical properties of the high-oil content creamy fat composition with freezing resistance, which is the objective of the present invention, and the effects of the present invention are limited. There is an organic and inseparable relationship in obtaining.

(Effect) Thus, the creamy oil composition with high oil content obtained by the method of the present invention can be obtained by freezing it, thawing it, and then foaming it in a continuous foaming device, or by freezing a previously whipped foamed product. Even after storage and thawing before use, you can obtain a foam with excellent quality that does not cause any shape retention, structure, texture, or whey separation, so it is suitable for temporary large-scale demand. It became possible to respond adequately. Also, for easy handling, fill a piping bag with 500 ml to 1,000 ml of the whipped foam and then freeze and store it.The piping bag can be used after thawing each time, so small amounts can be delivered intermittently. It is also extremely beneficial when used in

Examples will be illustrated below to further clarify the effects of the present invention, but the spirit of the present invention is not limited by the following examples. In particular, it goes without saying that the order of addition of additives or the order of emulsification, such as adding an oil phase to an aqueous phase or an aqueous phase to an oil phase, is not limited by the following examples.

Example 1 13 parts and 4 parts of rapeseed hydrogenated oil with melting points of 22°C and 30°C (by weight, the same applies hereinafter), 0 parts of iodine value, 3 parts of palm kernel oil with melting point of 35°C (SFI value, 79.9% at 10°C). 0.20℃
At 77.5.30°C and at 52.5.40°C, 16 parts of milk fat and 12 parts of milk fat were melted and mixed, and to this was added 0.4 part of polyglycerol fatty acid ester (Q-18B) and 0.4 part of soybean lecithin. Two parts were melted to prepare the oil phase. On the other hand, 43 parts of 7, 4 parts of skim milk powder, 4.3 parts of sorbitol, 2 parts of maltose, sucrose fatty acid ester (HLB 5
) 0.2 parts, xanthan gum 0.04 parts, modified starch (Corflo 67) 0.5 parts, sodium diphosphate 0.0
An aqueous phase was prepared by dissolving or dispersing 5 parts of sodium bicarbonate, 0.02 parts of sodium bicarbonate, and 0.28 parts of sodium hexametaphosphate, respectively. Then, the oil phase and water phase are heated to about 65-70°C.
After pre-emulsification, homogenization under a pressure of 50 kg/aa, sterilization was performed at 140°C for 4 seconds using a VTMS sterilizer (UHT sterilizer manufactured by Alfa Laval), and the emulsification was carried out again at 70 kg/aa.
After rehomogenization under the pressure of

The creamy fat composition thus obtained has a viscosity of 335c.
When 150 g of sucrose was mixed with this composition 1) and whipped with a 10-coat mixer (manufactured by Kanto Mixture Machine Industry), the foaming time was 5 minutes and 7 seconds, resulting in an overrun of 178%.
A foamed product was obtained. This foamed material did not lose its shape even after being left at 23° C. for 24 hours, and had extremely good shape retention, and melted in the mouth without any syneresis, rebound, or clumping phenomena. In addition, this foamed material was heated to -35℃ for 2 hours.
Example 2: After being frozen for a week and then thawed at 15°C, there was no cracking, no discoloration, no flavor deterioration, and excellent freeze resistance with good shape retention and no loss of shape. Melting point: 30 ℃ rapeseed hydrogenated oil 29 parts and iodine value 0 parts 3 melting point 35
16 parts of fractionated and hydrogenated palm kernel oil at ℃ were melted and mixed with 0.4 part of polyglycerol fatty acid ester (SY Glister, MS-310) and 0.2 part of soybean lecithin.
An oil phase was prepared by dissolving the following parts. Meanwhile, in 43 parts of water, 4 parts of skim milk powder, 4.3 parts of sorbitol, 2 parts of glucose, 0.2 part of sucrose fatty acid ester (HfB2''), 0.04 part of xanthan gum, and 0.5 part of modified starch (Corflo 67).
part, 0.05 part of sodium diphosphate, 0.02 part of sodium bicarbonate, and 0.28 part of sodium hexametaphosphate.
An aqueous phase was prepared by dissolving or dispersing each part. Next, the oil phase and the aqueous phase were pre-emulsified at about 65 to 70°C and then heated for 50k.
After homogenizing under a pressure of g/crA, sterilization was carried out at 140°C for 4 seconds using a VTIS sterilizer, and then 70kg/cyd
After rehomogenization under the pressure of

The creamy fat composition thus obtained has a viscosity of 370 cp.
When this was whipped in the same manner as in the example process, a foamed product with an overrun of 183% was obtained in a foaming time of 6 minutes and 20 seconds.

The creamy fat composition thus obtained has a viscosity of 370c.
When this was whipped in the same manner as in Example 1, a foamed product with an overrun of 183% was obtained in a foaming time of 6 minutes and 20 seconds. This foamed product did not lose its shape even after being left at 23° C. for 24 hours, and had extremely good shape retention. It also had no syneresis, rebound, or clumping phenomena, and melted well in the mouth. In addition, as a result of freezing and storing this foamed product at -35°C for two weeks and then thawing it at 15°C, it was found to have no cracks, no discoloration, no flavor deterioration, and good freeze resistance with good shape retention without losing its shape. It was excellent.

Example 3 13 parts and 4 parts of rapeseed hydrogenated oil with a melting point of 22°C and 30°C, an iodine value of 0 parts, 16 parts of fractionated hydrogenated palm kernel oil and 12 parts of milk fat with a melting point of 35°C were melted and mixed, respectively. Polyglycerol fatty acid ester (SY Glister MS-50
0) and 0.2 parts of soybean lecithin were dissolved to prepare an oil phase. Meanwhile, 40 parts of water, 4 parts of skim milk powder, 7 parts of sorbitol, 4 parts of maltose, sucrose fatty acid ester (
HLB5) 0.2 part, xanthan gum 0.04 part, modified starch (Corflo 67) 0.5 part, sodium diphosphate 0.05 part, and sodium bicarbonate 0.28 part were dissolved or dispersed in the aqueous phase. was prepared.

Next, the oil phase and the aqueous phase were pre-emulsified at about 65 to 70°C, homogenized under a pressure of 50 kg/ct, sterilized for 4 seconds at 140°C using a VTIS sterilizer, and then emulsified again at 70 kg/ct.
Rehomogenized under cat pressure and aged in a refrigerator at 5° C. for over 18 hours.

The creamy fat composition thus obtained has a viscosity of 390c.
When this was similarly whipped, a foamed product with a foaming time of 5 minutes and 30 seconds and an overrun of 172% was obtained. Even when this foamed product was left at 23° C. for 24 hours, it had extremely good shape retention without any deformation, and melted in the mouth very well without any syneresis, rebound, or clumping phenomena. In addition, after freezing and preserving this foam at -35°C for one month, thawing it at 15°C showed no cracks at all.
It did not cause discoloration or flavor deterioration, had good shape retention, and was excellent in freezing resistance.

Claims (6)

[Claims] (1) When producing a creamy fat composition having freeze resistance by pre-emulsifying, homogenizing and sterilizing an oil phase and an aqueous phase containing a protein component, hydrogenated lauric oil 20-6
7% (by weight, same hereinafter) and 33-80% of other animal and vegetable fats and oils with a melting point of 20-40°C, 35-50%,
Emulsifier containing 2 to 20% (solid basis) of sugar or sugar alcohol excluding sucrose, polyglycerol fatty acid ester, 0.
A method for producing a high oil content creamy fat composition having freezing resistance, characterized in that 5 to 2% of processed starch, 0.1 to 1% of modified starch, and further phosphate and gums are used as essential components. (2) The hydrogenated lauric oil is palm kernel oil fractionated hydrogenated oil with an iodine value of 1 or less, and an SFI value of 60 at 10°C.
-85, 60-85 at 20°C, and 10 or less at 35°C. (3) The method according to claim (1) or (2), wherein the sugar or sugar alcohol other than sucrose is sorbitol, maltose, glucose, or fructose. (4) The method according to any one of claims (1) to (3), wherein the polyglycerol fatty acid ester is a saturated fatty acid ester of polyglycerol. (5) The method according to any one of claims (1) to (4), wherein xanthan gum is used as the gum. (6) The method according to any one of claims (1) to (5), wherein sodium hexametaphosphate and dibasic sodium phosphate are used as the phosphate.