JPS6258692B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil-in-water emulsified fat that can be stably foamed using an instantaneous automatic whipper (for example, "Jet Whip" manufactured by Carpigiani). More specifically, the present invention is composed of fats and oils, non-fat milk solids, water, and a certain emulsifier, can be whipped very easily with an instant automatic whipper (for example, "Jet Whip" manufactured by Carpigiani), and has good artificial flower shape retention. It relates to a creamy oil-in-water emulsified fat with a good flavor. Creamy oil-in-water emulsified fats include conventional oil-in-water emulsified fats (synthetic creams) manufactured from natural fresh cream, milk or skim milk, fats and oils, and emulsifiers.
Alternatively, an oil-in-water emulsified fat (compound cream) that is a mixture of this and fresh cream in a certain ratio is commercially available. Conventionally, natural fresh cream has been widely used as a foaming oil-in-water emulsified fat, but due to seasonal fluctuations in cost and physical properties, and a narrow optimum foaming condition, it has recently been replaced by synthetic cream or compound cream. It is well known that this is happening. These whipped creams used after foaming are required to have stable emulsification during storage and delivery in order to meet the demand in remote areas, which has increased due to the development of constant-temperature transportation in recent years. However, for whipped cream, the emulsion stability and the cream's shape retention after whipping are contradictory properties, and the emulsion stability increases, and some O/W emulsification forms become W/O emulsions during whipping. It has been described in patent documents and the like that the shape retention of the cream after whipping is adversely affected because the phase inversion of emulsification that changes the shape is difficult to occur. When whipping with an instantaneous automatic whipper, the effect of emulsification stability on shape retention is particularly noticeable. (manufactured by Kiko Kogyo Co., Ltd.) etc., there were many cases in which even products that could be whipped would not be whipped with an instant automatic whipper, or even if whipped, the shape retention was extremely poor. In such cases, it is a well-known fact that manufacturers increase the content of fresh cream in order to easily whip the product using an instant automatic whipper (see Table 1), but this has the disadvantage of increasing costs. .

[Table] No←→Do not whip When whipping fresh cream with an instantaneous automatic whipper, it whips easily, but phase inversion (so-called churning) occurs, resulting in extremely poor texture and no commercial value. The inventors of the present invention focused on these points and, as a result of intensive studies, found that in order to easily whip even compound cream or synthetic cream with extremely low fresh cream content using an instant automatic whipper, a specific emulsifier and emulsifier are required. The present invention was achieved by discovering that a blending ratio of An object of the present invention is to provide a compound cream with a low fresh cream content or a synthetic cream with no fresh cream content that can be easily whipped with an instant automatic whipper. More specifically, depending on the specific emulsifier and the blending ratio of the emulsifier, even when the content of fresh cream is low or there is no cream content at all, it can be easily whipped with an instant automatic whipper, and the artificial flower shape retention and
The objective is to provide compound cream or synthetic cream with excellent flavor. An instantaneous automatic whipper is one that has a mechanism that uses a built-in pump to suck in cream and whip it by mixing it with air in a predetermined flow path, such as the ``Jet Whip'' manufactured by Carpigiani. . The creamy oil-in-water emulsified fat for the instant automatic whipper of the present invention has a fat content of 30 to 50% by weight and a non-fat milk solids content of 4.
~7% by weight, 66~43% by weight of water, and an emulsifier, as the emulsifier, (A) one or more selected from lecithin and sorbitan unsaturated fatty acid ester, and (B)
Contains one or more selected from sucrose fatty acid esters with HLB9 or higher and sorbitan saturated fatty acid esters, emulsifier (A) is 0.05 to 0.29% by weight based on fats and oils,
It is characterized in that (B) is 0.7% by weight based on the fat and oil. The oils and fats used in the present invention include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, or those subjected to various chemical and/or physical treatments, of
SFI characteristic value is 20-55, especially preferably 20℃, 30℃,
SFI characteristic value at 37℃ is 28-46 at 20℃, 16~ at 30℃
3-6 at 32,37°C, and an elevated melting point of 25-45°C. Such oils and fats include, for example, soybean oil, cottonseed oil,
Corn oil, safflower oil, palm oil, rapeseed oil,
Examples include various animal and vegetable oils such as kapok oil, coconut oil, milk fat, lard, fish oil, and whale oil, as well as their hydrogenated oils, fractionated oils, and transesterified oils. In addition, the non-fat milk solid content used in the present invention refers to milk solid content excluding fat content, and is mainly composed of milk protein. Sources of such non-fat milk solids include, for example, animal milk such as cow's milk, skim milk, skim milk powder, skim condensed milk, frozen concentrated skim milk, buttermilk, powdered buttermilk, powdered whey, condensed milk, powdered milk, cream, sodium caseinate. Various dairy products such as , casein, etc. can be used. Further, part or all of the non-fat milk solids may be replaced with a vegetable protein such as water-soluble isolated soybean protein or soy milk. The emulsifier used in the present invention is a combination of (A) one or more selected from lecithin and sorbitan unsaturated fatty acid ester and (B) one or more selected from sucrose fatty acid ester and sorbitan saturated fatty acid ester. . Here, lecithin refers to a substance whose main component is phospholipid, such as phosphatidyl, choline, phosphatidyl, ethanolamine, inositol, and phosphatide, and is commonly called "lecithin", such as soybean lecithin, egg yolk lecithin, etc. Refers to matter. In addition, sorbitan unsaturated fatty acid ester is a monomer of a fatty acid containing 50% or more, preferably 70% or more, of unsaturated fatty acids having 16 to 22 carbon atoms and sorbitan or a mixture containing sorbitan as a main component and sorbitate or sorbide. It is a mixture containing an ester or a diester as a main component and a di- or tri-ester. Furthermore, sucrose fatty acid ester has 12 carbon atoms.
~24 mono, di, tri, tetra, penter esters of saturated and/or unsaturated fatty acids and sucrose, and mixtures thereof, among which sucrose fatty acid esters having an HLB value greater than 9 are particularly preferred. What is sorbitan saturated fatty acid ester? Number of carbon atoms
Refers to mono-, di-, tri-, and polyesters, and mixtures thereof, with 12 to 22 saturated fatty acids and sorbitan or mixtures containing sorbitan as a main component and sorbitol or sorbide, and particularly preferred are saturated fatty acids with 16 to 22 carbon atoms. It is a monoester of fatty acids. In addition, the amount of the emulsifier in the present invention is 0.05 to 0.29% by weight of one or more selected from emulsifier (A), that is, retylene, sorbitan unsaturated fatty acid ester, based on the fat and oil, and emulsifier (B), that is, sucrose fatty acid ester, sorbitan. One or more selected from saturated fatty acid esters is present in an amount of 0.7 to 2.0% by weight based on the fat or oil. Regarding lecithin and sorbitan unsaturated fatty acid esters,
It is often used to ensure the emulsifying properties of creams, but if it is less than 0.05% by weight, the emulsifying properties will deteriorate and water separation will occur, resulting in a creamy emulsified fat that is not suitable for practical use. In addition, if it exceeds 0.29% by weight, structural viscosity tends to occur and the viscosity becomes very high, often causing a plasticization phenomenon, which inhibits suction into the whipping machine when whipping with an instantaneous automatic whipper. Moreover, even if it is whipped, the overrun is reduced and the flavor is extremely deteriorated, making it impossible to obtain a creamy oil-in-water emulsified fat that can be used for practical purposes. Sucrose fatty acid esters and sorbitan saturated fatty acid esters are often used to ensure emulsifying and foaming properties, and if they are less than 0.7% by weight, foaming properties are poor, shape retention is deteriorated, and a creamy texture with no firmness is produced. Becomes emulsified fat. Furthermore, the emulsifying property deteriorates and the emulsification is destroyed during transportation and storage, resulting in oil separation and thickening. If it exceeds 2.0% by weight, structural viscosity tends to occur and the viscosity becomes very high, often causing plasticization phenomenon, inhibiting the suction of instant automatic whippers, reducing overrun even when whipped, and extremely poor flavor. It deteriorates and it is impossible to obtain a creamy oil-in-water emulsified fat that can be used for practical purposes. In particular, it is preferable that the emulsifier amounts of sucrose fatty acid ester and sorbitan saturated fatty acid ester satisfy the following relationship with the fat and oil content. That is, when the amount of emulsifier of sucrose fatty acid ester and sorbitan saturated fatty acid ester is N, and the amount of fat and oil is F, N≧2.2−
3/100F (0.7≦N≦2.0, 30≦F≦50). The method for producing the emulsified fat of the present invention is as follows. First, raw ingredients such as fats and oils, non-fat milk solids, emulsifier, and water are mixed and stirred. These may be placed together in a mixing tank and mixed and stirred, but it is preferable to prepare the oil phase and the aqueous phase in advance and mix them. In this case, liquid dairy products such as skim milk and skim condensed milk, solid dairy products such as skim milk powder and whole milk powder, sodium caseinate, soybean protein, etc. can be used in the aqueous phase, and if they are solid, they can be dissolved in water. The emulsifying agent may be used as it is or after being diluted with water, and the emulsifier may be added to the oil phase or the aqueous phase. The amount of raw materials used is 30 to 50% by weight of oil and fat in all raw materials, 4 to 7% by weight of non-fat milk solids, 43 to 66% by weight of water, and emulsifier (A). That is, 0.05 to 0.29% by weight of one or more selected from lecithin and sorbitan unsaturated fatty acid ester based on the fat and oil, and an emulsifier (B), that is, one or more selected from sucrose fatty acid ester and sorbitan saturated fatty acid ester based on the fat and oil. It must be selected appropriately so that the amount is 0.7 to 2.0% by weight. Mixing and stirring of the raw ingredients must be at a temperature higher than the temperature at which the fats and oils can maintain their liquid state, which is usually 40 to 60°C.
It will be held in The mixture obtained by mixing and stirring in this manner is always homogenized. However, when further sterilization or sterilization treatment is performed as described below, homogenization is performed before or after the sterilization or sterilization treatment, or only after the treatment. Examples of such homogenizers include high-pressure homogenizers, centrifugal homogenizers, and ultrasonic homogenizers, but high-pressure homogenizers are common.
When using a high-pressure homogenizer, the weight is 20 to 100 kg/kg, depending on the valve structure and the composition of the emulsified cream.
Preference is given to processing under a pressure of cm ² . Note that the emulsifier is also added to the oil phase and/or the emulsifier from the beginning.
Alternatively, it is preferable to dissolve or disperse it in the aqueous phase, but it may be added at any stage before homogenization, and may be added in several stages. Further, the creamy oil-in-water emulsified fat produced by the present invention can be heat sterilized or sterilized after homogenization, and can be made into a product that can withstand long-term storage. When the creamy oil-in-water emulsified fat obtained by the present invention is further sterilized, for example, a batch sterilizer, a high-temperature short-time sterilization (hereinafter referred to as HTST sterilization) processing equipment, an ultra-high temperature instant sterilization (hereinafter referred to as UHT sterilization) This can be done using a processing device. Creamy oil-in-water emulsified fat that has been sterilized or sterilized using such sterilization or sterilization equipment must then be homogenized through a homogenizer. Homogenization may be omitted either before or after sterilization, but a better creamy oil-in-water emulsified fat can be obtained by performing homogenization before or after sterilization. The creamy oil-in-water emulsified fat of the present invention, which has been sterilized or sterilized and homogenized in this way, is then
After rapidly cooling to below 15℃, preferably below 10℃,
Packed using regular filling packaging or aseptic packaging,
Becomes a product. The effect of the present invention is that by selecting a specific emulsifier and the blending ratio of the emulsifier, whipping can be easily done with an instant automatic whipper without using a large amount of expensive fresh cream or without using it at all. , a creamy oil-in-water emulsion with excellent shape retention and flavor of artificial flowers could be produced. Another advantage of the present invention is that physical property changes such as viscosity increase do not occur even with temperature changes during distribution and storage or storage for a certain period of time, and physical property changes do not occur even when heat sterilization is performed. The present invention is based on the fact that a creamy oil-in-water type emulsified fat of excellent quality could be produced. EXAMPLES Below, the present invention will be explained in further detail by showing Examples and Comparative Examples. Example 1 35% by weight of palm soft hardened oil with an elevated melting point of 37°C,
Heat and melt coconut oil weight% at 70℃ and add it to
HLB5.0 sorbitan unsaturated fatty acid ester 0.1% by weight (based on fats and oils), soybean lecithin 0.05% by weight
An oil phase was prepared by mixing 0.9% by weight (based on fats and oils) of sorbitan saturated fatty acid ester with HLB6.7 (based on fats and oils). On the other hand, skim milk 60% by weight
0.6% by weight (based on fat and oil) of sucrose fatty acid ester of HLB14 was mixed and heated to 40°C to prepare an aqueous phase. This oil phase and water phase were mixed using a Satake type stirrer, and
Pre-emulsify at a temperature of 40 °C and then homogenize these at a pressure of 40 °C.
Kg/cm ² homogenized using a high-pressure homogenizer, sterilized at 75°C, then homogenized again using a high-pressure homogenizer at 0 kg/cm ² and rapidly cooled to 7°C to form a creamy oil-in-water emulsified fat. Obtained. When this creamy oil-in-water type emulsified fat was aged overnight in a refrigerator at 5°C, the emulsifying property was A, and the viscosity was
It was 230 cp. When this was whipped with an instant automatic whipper (Carpigiani's "Jet Whip"), the whipper suitability was A, the shape retention was A, the overrun was 140℃%, and the flavor was A. Also, this was made into an artificial flower shape, After being left at 20°C for 20 hours, both shape retention and texture were good.Example 2 In Example 1, soybean lecithin was added at 0.14% by weight.
After changing the sorbitan unsaturated fatty acid ester to 0.1% by weight (based on fats and oils) to obtain a pre-emulsion, it was homogenized using a high-pressure homogenizer at 50 kg/cm ² , manufactured by Iwai Kikai Co., Ltd. Sterilization was performed at 80°C for 2 minutes using a plate sterilizer (HTST sterilizer) and then rapidly cooled to 7°C. When this product was aged in a refrigerator at 5° C. overnight, it had an emulsifying property of A and a viscosity of 150 cp. When I whipped this with an instant automatic whipper,
Whizpur aptitude A, shape retention A, overrun 146
%, flavor became A. I also made this into an artificial flower,
After being left at 20°C for 20 hours, both shape retention and texture were good. Example 3 Cream was prepared in exactly the same manner as in Example 1, except that the total amount of the emulsifier (A), that is, soybean lecithin and sorbitan unsaturated fatty acid ester was changed to the lower limit, and the sterilization method was changed to UHT (Ultra High Temperature Short Time Sterilization). When an oil-in-water emulsified fat was produced and its physical properties were tested, it was found to be good and suitable for practical use, except for a slight deterioration in emulsifying properties and a few water droplets adhering to the vessel wall. Example 4 A creamy oil-in-water emulsified fat was produced in exactly the same manner as in Example 1 except that the total amount of emulsifier (B), that is, sucrose fatty acid ester and sorbitan saturated fatty acid ester was changed to the lower limit, and its physical properties were tested. However, the emulsifying property was slightly deteriorated, a few small oil particles were raised on the surface, and the product was found to be good and suitable for practical use, with the exception of Whetper aptitude AB and shape retention AB. Example 5 A creamy oil-in-water emulsified fat was produced in exactly the same manner as in Example 1 except that the total amount of each of emulsifiers (A) and (B) was changed to the upper limit, and its physical properties were tested, and the viscosity was 320 cp. , Whizpur aptitude B, shape retention AB
Although the flavor was slightly deteriorated, the practicality was not impaired. Comparative Examples 1 and 2 A creamy oil-in-water emulsified fat was produced in exactly the same manner as in Example 1, excluding either emulsifier (A) or (B), and its physical properties were tested. The viscosity, emulsifying property, and whipping suitability were almost poor to poor, and when artificial flowers were made into flowers after being whipped, they did not lose their shape retention after 30 minutes at 20°C, making them unsuitable for practical use. Examples 6 to 9 One of the emulsifiers (A) or one of the emulsifiers (B)
A creamy oil-in-water emulsified fat was produced in exactly the same manner as in Example 2 except for the seeds, and its physical properties were tested and found to be as good as in Example 2. Examples 10 and 11 In Example 1, the oil content is 30% and 50%, and there are limits in terms of all physical properties such as viscosity, whippability, shape retention, and flavor, even if they do not impair practicality. It was done. Example 12 In Example 2, the soft palm oil hydrogenated oil was replaced with a soybean hydrogenated oil with an elevated melting point of 36°C, and one portion each of skim milk powder and whey powder was added instead of skim milk as the aqueous phase.
A creamy oil-in-water emulsified fat was produced in exactly the same manner as in Example 2, except that it was adjusted to 0.3% by weight of sodium caseinate, and its physical properties were tested. , it was good. Example 13 In Example 1, a creamy oil-in-water emulsified fat was produced in exactly the same manner as in Example 3, using 54.4% by weight of skim milk and 10.6% by weight of cream (47% by weight of milk fat) as the aqueous phase. When we tested its various physical properties, we found that it had particularly good Whizpur suitability. Comparative Example 3 Same as Example 1, except that soybean lecithin was added to the oil phase at 0.1% by weight, sorbitan unsaturated fatty acid ester was added at 0.1% by weight relative to the oil phase, and sucrose fatty acid ester was added to the oil phase at 0.1% by weight. 0.2% by weight, 0.3% by weight of sorbitan unsaturated fatty acid ester in the oil phase
(Component (A) was within the scope of the present invention, but component (B) was small.) Creamy oil-in-water emulsified fats were produced using each of them, and their physical properties were tested. The obtained creamy oil-in-water emulsified fat had a high viscosity, brittleness, overrun, and poor shape retention. Comparative Example 4 Same as Example 1, except that soybean lecithin was 0.1% by weight in the oil phase, sorbitan unsaturated fatty acid ester was 0.1% by weight in the oil phase, and sucrose fatty acid ester was 1.1% by weight in the oil phase. %, 1.1% by weight of sorbitan unsaturated fatty acid ester based on the oil phase
(Although component (A) is within the scope of the present invention, there are many components (B))
Creamy oil-in-water emulsified fats were produced using each of them, and their physical properties were tested. The resulting creamy oil-in-water type emulsified fat solidified, resulting in a cream that had poor shape retention when whipped and had a poor flavor. Comparative Example 5 Same as Example 1, except that soybean lecithin was 0.02% by weight of the oil phase, sorbitan unsaturated fatty acid ester was 0.02% by weight of the oil phase, and sucrose fatty acid ester was 0.7% by weight of the oil phase. %, 0.7% by weight of sorbitan unsaturated fatty acid ester based on the oil phase
(Component (B) is within the scope of the present invention, but component (A) is small.) Creamy oil-in-water emulsions were produced using each of them, and their physical properties were tested. The obtained creamy oil-in-water emulsified fat had poor emulsifying properties, separation of the aqueous phase was observed at the bottom of the cream, and poor shape retention during whipping. Comparative Example 6 Same as Example 1, except that soybean lecithin was 0.15% by weight in the oil phase, sorbitan unsaturated fatty acid ester was 0.15% by weight in the oil phase, and sucrose fatty acid ester was 0.7% by weight in the oil phase. %, 0.7% by weight of sorbitan unsaturated fatty acid ester based on the oil phase
(Although component (B) is within the scope of the present invention, component (A) is common)
Creamy oil-in-water emulsified fats were produced using each of them, and their physical properties were tested. The resulting creamy oil-in-water emulsified fat solidified, resulting in a cream with low overrun and poor flavor. <Comparative Reference Example> When 50 g of a commercially available gas syrup was added to 500 g of the creamy oil-in-water emulsified fat obtained in Example 10 and whipped with an instantaneous automatic whipper, the result was as good as in Example 10. The raw material components used, sterilization methods, and physical properties after aging in Examples 1 to 13 and Comparative Examples 1 to 6 are summarized in Table 2.

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Claims (1)

[Claims] 1 Creamy oil-in-water emulsified fat consisting of 30 to 50% by weight of oil and fat, 4 to 7% by weight of non-fat milk solids, 66 to 43% by weight of water, and an emulsifier, which contains (A) lecithin and sorbitan unsaturated as the emulsifier. Contains one or more selected from fatty acid esters and (B) one or more selected from sorbitan saturated fatty acid esters and sucrose fatty acid esters with an HLB of 9 or more, and (A) is 0.05% of fats and oils.
~0.29% by weight, (B) is 0.7-2.0% by weight based on fats and oils
A creamy oil-in-water emulsified fat for instant automatic whisking.