JPS62253354A - High-viscosity foaming oil-in-water type emulsified fat - Google Patents

Abstract

PURPOSE:The titled emulsified fat, containing a fat or oil, milk solid ingredient, emulsifying agent, stabilizer, bean jam, glucide sweetener and water in respective specific proportions, subjected to ultrahigh temperature instantaneous sterilization treatment, having improved foaming, flowering and tasting properties and suitable as a material for confectionery, baking and confections. CONSTITUTION:An emulsified fat, consisting of (A) 10-45wt% fat or oil, (B) 1-8wt% (expressed in terms of anhydrous material) milk solid ingredient, (C) 2-6wt% (based on the fat or oil) emulsifying agent, (D) 0.05-0.5wt% stabilizer, (E) 3-10wt% bean jam for a powdery form and 10-60wt% for a pasty form, (F) a glucide sweetener at 0.2-1.0 weight ratio (beta/alpha) of sugaralcohol (beta) to glucide (alpha) contained in the total emulsified fat and in an amount so as to give 10-55wt% total of the glucide and sugaralcohol and (G) the remainder or water and subjected to ultrahigh temperature instantaneous sterilization treatment.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides an oil-in-water emulsified fat containing a starch-rich bean paste and a carbohydrate sweetener and having foaming properties despite its high viscosity. has excellent foaming properties and artificial flower properties, as well as excellent taste, making breads, Japanese and Western confectionery lighter and softer,
This invention relates to an oil-in-water emulsified fat that meets the preferences of compounders.

[Conventional technology and its problems]

Although bean paste is a widely known material in the fields of confectionery, bread making, and Japanese and Western confectionery, it has a unique property: it is a group of cells that contain starch particles, so it has a texture that feels like particulates. As a composite material, in particular, composites with foaming oil-in-water emulsified fats, so-called whipping cream, have hardly been made.

When this whipping cream and bean paste are blended, the artificial flower properties and shape retention of the whipped cream may be impaired, the texture of fine particles may be impaired, and the glue-like texture of the paste made from starch may be impaired. There are problems such as the texture being similar, and when blending whipped cream and bean paste, there is a large difference in the viscosity of the two, so it requires some skill, and There are problems such as difficulty in obtaining Furthermore, while foamable oil-in-water emulsified fats are generally obtained by subjecting a pre-emulsion obtained by mixing and emulsifying raw materials to a physical treatment using high shear force, the Conflicting processing conditions are required, as preserving structure is important from the viewpoint of texture, and it is said that the degree of influence of physical and thermal changes influences texture. For this reason, it is difficult for the oil-in-water emulsified fat obtained by mixing and emulsifying the two to have satisfactory texture and foaming properties, and it is also difficult to have a long life that can be stored for a long time.

Therefore, an object of the present invention is to provide a high viscosity foamable oil-in-water emulsified fat containing bean paste that has excellent texture and foaming properties, is stable in quality, and can be stored for a long period of time. be.

[Means for solving problems]

The present invention has achieved the above object by providing the following highly viscous foamable oil-in-water emulsified fat.

Fats and oils: 10 to 45% by weight, Milk solids: 1 to 8% by weight (calculated as anhydride), 2 to 6% by weight of emulsifier and fats and oils, Stabilizer: O, OS ~ 0.5fi! fi%, bean paste IJt
: 3 to 10% by weight in case of powder, 10% in case of paste
~60% by weight, Carbohydrate sweetener: The weight ratio of sugars (A) and sugar alcohols CB) contained in the entire emulsified fat is B/A = 0.2 to 1.0, and sugars and sugar alcohols The total of 10~
A highly viscous foaming oil-in-water emulsified fat, consisting of 55% by weight and the balance of water, which has been instantaneously sterilized at an ultra-high temperature.

The high viscosity foamable oil-in-water emulsified fat of the present invention will be explained in detail below.

The bean pastes used in the present invention are not particularly limited as long as they are generally considered to be bean pastes. Drying route, kneaded bean paste; distinction based on the type of raw beans: red bean paste, red bean paste, white bean paste; distinction based on the bean production method: strained bean paste, crushed bean paste, nikuzushi bean paste, Ogura bean paste; distinction based on the amount of sugar used in kneaded bean paste There are , Namichi, Nakawari An, Jowari An, etc. Also, depending on the sub-materials added to the kneaded anan, there are also yellow-flavored bean paste, chestnut bean paste, miso bean paste, sesame bean paste, etc., all of which are used. Furthermore, powdered products, paste products, and sweetened paste products of starchy agricultural products having a particulate texture such as marron, sweet potato, and bumpkin can also be used as the filling.

The amount of the above-mentioned filling used is 3 to 10% by weight in the case of powder, and 10 to 60% by weight in the case of paste, and may be appropriately selected within these ranges depending on the desired taste. .

The highly viscous foamable oil-in-water emulsified fat of the present invention contains the above-mentioned bean paste and also contains a carbohydrate sweetener consisting of sugars and sugar alcohols in order to sufficiently preserve the unique properties of Wi powder.

The content of this M-quality flavoring agent, including the amount contained in the filling, is the weight ratio of sugar (A) and sugar alcohol (B) (B/A) contained in the entire emulsified fat. is 0゜2≦B/A
≦1.0, and total amount of Saitang and Saitang alcohol (A+B
) is in an amount such that 10% by weight≦A+B≦55% by weight in the emulsified fat.

The content of this carbohydrate sweetener is B/A<0.2 or A+
If B < l 0% by weight, even if it is possible to form an oil-in-water emulsion, it will not be possible to obtain practical foaming performance, especially artificial flower properties, and furthermore, the unique starch particle structure will not be obtained. This results in destruction and a colloidal texture. In addition, if B/A>1.0 or A+B>5ffi%, although the unique starch particle structure is protected, it is not possible to form an oil-in-water emulsion. present.

Carbohydrate sweeteners used in the present invention include sugar, maltose, grape tang, powdered candy, starch syrup, high-fructose sugar, etc. as wJs, and sorbitol,
Examples include mannitol, maltitol, xylitol, reduced starch saccharide, etc., and any suitable one may be selected from these.

In addition, the fats and oils used in the present invention include vegetable oils, animal fats, milk fats, and hardened fats and oils thereof, which are edible and have undergone chemical treatment and/or physical treatment. The amount of the above oil and fat used is 10 to 45% by weight, preferably 15 to 45% by weight.
It is 35% by weight.

In addition, the milk solid content used in the present invention includes, for example,
Milk, whole milk powder, skim milk, skim milk powder, whey milk powder,
Examples include sodium caseinate, rough albumin, and fresh cream, and one or more of these can be used.

The amount of the milk solids used is 1 to 8% by weight, preferably 3 to 6% by weight in terms of anhydride.

In addition, the emulsifier used in the present invention includes lecithin,
Monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester,
One or more types of polyglycerol fatty acid esters may be used in appropriate combinations, and a combination of lecithin and other emulsifiers is particularly preferred. The amount of the emulsifier used is 2 to 6% by weight based on the fat and oil.

Stabilizers used in the present invention include natural polysaccharide gums, cellulose derivatives, inorganic salts, and the like, and are appropriately selected depending on the desired oil-in-water emulsified fat. The amount of the stabilizer used is 0.05 to 0.5% by weight.

Thus, the high viscosity oil-in-water emulsified fat of the present invention can be produced, for example, as follows.

The above fat and oil, the above milk solids, the emulsifier, the stabilizer, water, the above filling as a taste substance, and the above sugar sweetener are mixed in a conventional manner to obtain a preliminary emulsion of oil-in-water emulsified fat. Next, this preliminary emulsion is subjected to physical treatment using shear force.
This physical treatment is carried out by high-speed propeller agitation.
00-1. It is sufficient to carry out the stirring at a stirring speed of 000 revolutions/minute.
In addition, when using a homogenizer, it is sufficient to use a homogenizing pressure of 0 to 501 [g/-].The purpose of selecting these processing conditions is to uniformly disperse the oil droplets in the pre-emulsified liquid, and the amount of filling used Then, this treatment liquid is subjected to ultra-high temperature flash sterilization treatment and then rapidly cooled to obtain the high viscosity oil-in-water emulsified fat of the present invention. This ultra-high temperature instant sterilization treatment can be performed using known equipment and under known processing conditions. Note that the bean paste and sugar sweetener may not be added from the beginning, but may be added after the physical treatment and mixed.

The oil-in-water emulsified fat of the present invention thus obtained has the properties of bean paste and exhibits a high viscosity of 100,000 cp or more (measured using a B-type viscometer).

〔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 15 parts by weight of hydrogenated coconut oil with a melting point of 35°C and 15 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.
An oil phase was prepared by uniformly melting a certain amount of flZ.

Separately, 4 parts by weight of skim milk powder, 8 parts by weight of sucrose, 11 parts by weight of powdered maltose, 5 parts by weight of powdered maltitol, 0.1 in. of sodium hexametaphosphate, 6 parts of powdered bean paste
Part M and sucrose fatty acid ester (HLB: 15) 0
．． An aqueous phase was prepared by dissolving 2 parts by weight in 35 parts by weight of water.

After heating the aqueous phase to 60°C, it was mixed with the oil phase, and this mixture was pre-emulsified for 10-15 minutes while stirring with a propeller stirrer at about 60°C to obtain a pre-emulsified liquid. .

After that, this pre-emulsified liquid was treated with a homogenizer at a homogeneous pressure of 30 kg/-, then subjected to ultra-high temperature instant sterilization (Contherm sterilizer: manufactured by Alfa Laval), and after cooling, it was aseptically filled into containers (shown). A high viscosity foamable oil-in-water emulsion of the present invention was obtained using a sterile filling device manufactured by Toppan Printing Co., Ltd.).

Sugar contained in this emulsified fat! The weight ratio (B/A) and total amount (A'-B) of 'J (A) and sugar alcohol (B) are B/A = 0.26, A + B = 24.0% by weight.
It is.

The emulsified fat after overnight aging was in the form of a paste, and its viscosity was measured with a B-type viscometer and found to be 500°000 cp. In addition, when 6,500 g of this emulsion was taken and stirred and foamed using a whipper, the optimal foaming state was reached in 4 minutes, the overrun was 90%, the artificial flower quality was good, and the flavor was similar to the fine grain texture of the bean paste. It was in good condition. Moreover, this emulsified fat did not change in physical properties or flavor even after 90 days of cooling, and had no problem with long life.

Example 2 10 ffl 15 L parts of hardened coconut oil with melting point 30°C, melting point 36
10 parts by weight of hydrogenated fish oil at °C, 0.3 parts by weight of polyglycerin fatty acid ester (I (LB: 10)), 0.5 parts by weight of soybean lecithin, 4 parts by weight of whole milk powder, 35 parts by weight of grape y!, powdered sorbitol 10 parts by weight, reduced starch saccharide (
solid content 70%) 6 parts by weight, strained bean paste (Brix.

60) 40ffi! part, sodium hexametaphosphate 0
, 0.05 parts by weight of carrageenan, and 14 parts by weight of water were mixed in the same manner as in Example 1 and pre-emulsified. After that, 800 r, p, m,
The mixture was treated for 30 minutes under the following conditions, and then subjected to ultra-high temperature flash sterilization in the same manner as in Example 1, followed by aseptic filling to obtain a highly viscous foamable oil-in-water emulsified fat of the present invention.

The M ratio (B/A) and total amount (A+B) of yMIJl (A) and sugar alcohols (B) contained in this emulsified fat are as follows:
B/A=0.68, A+B=35.3% by weight.

The emulsified fat after overnight aging is paste-like and has a viscosity of 9.
It was 00.0OOcp. Also, 500g of this emulsified fat
When the mixture was taken and stirred and foamed using a whipper, the optimal foaming state was reached in 3 minutes, the overrun was 80%, and the artificial flower quality and flavor were both good. Moreover, this emulsified fat did not change in physical properties or flavor even after 90 days of cooling, and had no problem with long life.

Comparative Example 1 In the formulation of Example 1, 16 parts by weight of water was used instead of 11 parts by weight of powdered maltose and 5 parts by weight of powdered maltitol, making the total amount of water 51 parts by weight. An emulsified fat was obtained.

T contained in this emulsified fat! The weight ratio CB/A) and total amount (A+B) of 1IJI (A) and sugar alcohol (B) are B/A-0 and A+B-8% by weight.

When this emulsified fat was whipped in the same manner as in Example 1, 1
Although foaming and plasticization occurred in 0 minutes, the artificial flower quality was poor and it could not be put to practical use. Furthermore, in terms of flavor, there was no texture of bean paste, and the texture was gelatinous.

〔Effect of the invention〕

Although the high viscosity foamable oil-in-water emulsified fat of the present invention contains bean paste and has high viscosity, it has excellent foaming properties and artificial flower properties, can be stored for a long time, and has an excellent bean flavor. It is
It will contribute as a new material in the confectionery/bread making and Japanese/Western confectionery industries.

Claims (1)

[Claims] Fats and oils: 10 to 45% by weight, Milk solids: 1 to 8% by weight in terms of anhydride, Emulsifier: 2 to 6% by weight based on fats and oils, Stabilizer: 0.05 to 0.5% by weight %, Bean paste: 3-10% by weight in powder form, 10-60% by weight in paste form, Carbohydrate sweetener: Weight of sugars (A) and sugar alcohols (B) contained in the entire emulsified fat The ratio of B/A is 0.2 to 1.0, and the total amount of sugars and sugar alcohols is 10 to 10 in the emulsified fat.
A highly viscous foaming oil-in-water emulsified fat that is 55% by weight and the balance is water and is instant sterilized at an ultra-high temperature.