JPS63141547A - Gas-containing oily food composition - Google Patents

Abstract

PURPOSE:To obtain a cream material, having shape retaining property at room temperature, soft sense of eating and rich in refrigerant feeling, by blending a tempering type fat or oil with a nontempering type fat or oil, stabilizing crystals thereof, containing a gas therein and using the resultant fat or oil component. CONSTITUTION:10-90wt% fat or oil consisting essentially of P-O-P glyceride (P is palmitic acid group; O is oleic acid group) and having >=30 solid fat content (SFC) at a storing temperature is blended with 9-40wt% fat or oil consisting essentially of S-O-S glyceride (S is stearic acid group; O is oleic acid group), 0-80wt% hardened oil and 1-5wt% fat or oil having the higher melting point than the body temperature and crystals are stabilized by quenching, kneading treatment, etc. A gas is then contained in the resultant blend to afford an oily component having 10-40 SFC at the air-containing temperature. 30-90wt% above-mentioned oily component is subsequently blended with 70-10wt% fluid tasting component, e.g. oily cream, etc., and, as desired, an emulsifying agent is additionally contained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention provides an aerated oil-based food composition, more specifically, an air-containing oil-based food composition, which has fine air bubbles, a soft texture, and has good shape retention at room temperature.
#This relates to an air-containing oil-based food composition for fillings such as biscuits, half-baked confectionery, and bread, and for sandwiches, which has a refreshing melt-in-the-mouth feel and excellent flavor.

[Conventional technology and its problems]

Praline chocolate and its center cream, sandwich cream for biscuits, sandwich cream for half-baked confectionery, filling cream for chocolate confectionery, etc. all require a refreshing melt-in-the-mouth sensation and shape retention.

The conventional method for obtaining center cream and filling cream materials for high-quality Western confectionery such as praline chocolate is to sufficiently whip ordinary shortening and mix it with pre-tempered chocolate to obtain cream with a light specific gravity. It has been carried out since. However, this method involves mixing regular shortening with chocolate, which has a lower melting quality than chocolate.
The resulting cream has several defects, such as the more shortening it contains, the more difficult it is to melt in the mouth, the lower its shape retention, and the more deformed it becomes.

Furthermore, JP-A No. 60-58037 describes a method of rapidly cooling and kneading chocolate to obtain aerated chocolate. Because the plasticity range is narrow, the quenching conditions and air-containing temperature conditions are narrow, and the workability range is extremely narrow. Also, the above method
Since special production equipment is required to rapidly cool and knead the chocolate used, such aerated chocolate cannot be obtained with current chocolate production equipment, and this point has become an industrial bottleneck. Further, while the chocolate obtained by the above method has a good melting sensation in the mouth, it has the disadvantage that it is too hard at winter temperature and lacks softness for use in sandwiches and fillings.

Therefore, an object of the present invention is to provide an aerated oil-based food composition that has fine air bubbles, a soft texture, shape retention at room temperature, a refreshing melt-in-the-mouth feel, and an excellent flavor. It is about providing.

[Means for solving problems]

The present inventors focused on the fact that tempered oils and fats, especially palm split fingers, have a cooling sensation in the mouth. As a result of intensive research to make them comparable, we found that conventionally mixing tempered oils and fats with non-temperable oils made from hydrogenated oils, especially mixing them in equal amounts, was completely unthinkable because the crystalline state was unstable and blooming was observed. However, by crystallizing the mixture of tempered and non-tempered oils, the problem of blooming can be solved.
By aerating this crystal-stabilized mixed fat and oil and then mixing it with flavor components that do not contain air or are difficult to contain, we create a product with a specific gravity of 0.9 or less that has a rich melt-in-the-mouth texture, a refreshing feeling, and a mouthfeel. It was discovered that a new soft cream material could be obtained.

The present invention has been made based on the above findings, and consists of mixing a fluid taste component (A) and the following oils and fats (a) to (d), crystal stabilizing treatment, and aeration. SFC at is 1
The present invention provides an aerated oily food composition comprising an oily component (B) of 0 to 40% and having a specific gravity of 0.9 or less.

(a) Oils and fats whose main component is P-0-P glyceride (P represents a palmitic acid group and 0 represents an oleic acid group) and whose SFC at storage temperature is 30 or more (> 5-O-S glyceride) (S represents a stearic acid group, ○ represents an oleic acid group) as a main component 9
~40% (c) Hydrogenated oil 0~80%
(d) Fats and oils having a melting point above body temperature 1 to 5% or less The aerated oily food composition of the present invention will be described in detail.

The taste component (A) that is a component of the aerated oily food composition of the present invention includes those that do not contain aeration or are difficult to contain aeration, such as sugar, liquid sugar, sugar alcohol, starch syrup, starch powder, eggs, Powdered egg yolk, whole milk powder, skim milk powder, casein, whey,
Full fat added! Examples include condensed milk, evaporated milk, cacao mass, cocoa powder, various pulp jams, peanuts, almonds, cashew nuts/walnuts, bean paste, sesame seeds, yuzu, and fats and oils.

The above-mentioned taste component (A) is used in a fluid state from the viewpoint of miscibility with the oily component (B).

Preferable taste components (A) include chocolate, white chocolate, oily cream that does not substantially contain water such as nut cream, pulp jam, cocoa-flavored syrup (so-called chocolate syrup), various sauces, and custard cream. , various flower pastes, bean jams, and other water-containing liquid taste products containing 5% or more of water.

Fluid taste components include those in powder form, but if they are in powder form, the resulting aerated oily composition will be non-uniform. However, it is preferable to add flavoring lumps such as almond boodles, almond pieces, fruit jam, etc. to a homogeneous air-containing oily composition, since it is possible to create a composition with better taste.

In addition, the oil and fat of component (A) of the oily component (B), which is another component of the air-containing oily food composition of the present invention, is a tempered oil and fat that is mainly composed of P-0-P glyceride and has a storage temperature of The oil has an SFC of 30 or more at room temperature (-35° C. or lower for boat fishing, preferably 30° C. or lower). As such fats and oils, it is preferable to use fractionated intermediate melting point parts such as mango kernel oil and palm oil.

The above component (a), oil and fat, is blended in an amount of 10 to 90%, preferably 25 to 70%, so as to provide a melt-in-the-mouth texture and a refreshing sensation.

In addition, the oil and fat of component (B) of the oily component (B) is 5-
Oil and fat whose main component is O-S glyceride ensures shape retention at storage temperature. Preferred oils and fats for the above component (b) are selected from shear fat, monkey fat, fractionated fats thereof, illipe fat, kokum fat, and the like.

The above ingredient (b), oil and fat, is blended in an amount of 9 to 40% in order to obtain shape retention at storage temperature.

Further, the hardened oil of component (c) of the oily component (B) mixes with the tempered oil and fat to cause a drop in melting point. Preferred hydrogenated oils for component (c) include vegetable oils such as palm oil, soybean oil, rapeseed oil, rice oil, coconut oil, cottonseed oil, corn oil, olive oil, safflower oil, sunflower oil, mustard oil, and sesame oil. , animal fats and oils such as beef tallow, lard, chicken oil, and fish oil, and their fractionated low melting point parts, milk fat, and hydrogenated oils and fats such as its fractionated low melting point parts, and one or two types of milk fat. The above oils and fats are selected.

The hydrogenated oil of the above component (c) has a melting point of 0 to 8
0%, preferably 20 to 60%.

In addition, the oil having a melting point above the body temperature of component (d) of the oily component (B) is necessary for imparting heat-resistant shape retention to the oil for cream, and the same raw material oil as the hydrogenated oil of component (c) is used. be done. The above-mentioned component (d), oil and fat, is blended in an amount of 1 to 5%, preferably 1 to 2%, since melting in the mouth deteriorates if the amount added is too large.

The preferred blending ratio of the flavor component (A) and the oil component (B) is (A) 70-10%, (B) 30-90%.
It is. If the ratio of the above-mentioned oily component CB) is low, stable W10 emulsification cannot be obtained, and the specific gravity of the aerated oily food composition is too high and the texture is undesirable. If the ratio of the oily component (B) is high, the emulsified state may be unstable and separation and defoaming may occur.Furthermore, if the ratio of the oily component (B) is high, the taste of the air-containing oily food composition may be weak.
A more preferable blending ratio of the flavoring component (A) and the oily component (B) is 35 to 60% for (B), and a still more preferable blending ratio for CB) is 40 to 60%.

When the ratio of the oily component (B) is 40% or more, a particularly good texture can be obtained, and at the same time, a stable emulsified state can be obtained even when mixed with a water-containing fluid flavor component, and a smooth texture can be obtained. It becomes a gas-oil food composition.

The aerated oily food composition of the present invention further preferably contains an emulsifier. Such emulsifiers include fatty acid monoglycerides, lecithin, sucrose esters, sorbitan esters, etc. Among them, fatty acid monoglycerides and lecithin are preferred. Good.

In the present invention, in order to sufficiently aerate the oily component (B) used, it is necessary that the SFC (solid fat content) of the oily component (B) falls within the range of 10 to 40 at the aeration temperature.

If the SFC is less than 10, the amount of crystals will be insufficient, making it difficult to contain the air, and if the SFC is over 40, the amount of crystals will be too large, making it difficult to contain the air. The blending ratio of the oils and fats of components (a) to (d) is adjusted within the above range so that the SFC of B) is 10 to 40 at air temperature.

The oily component (B) contains the oils and fats of the components (a) to (d),
It is obtained by mixing so that the SFC is 10 to 40 at the aeration temperature, and then subjecting the mixture to crystal stabilization treatment and aeration.

There are various methods for stabilizing the crystals of fats and oils, and they are selected from among tempering treatment, rapid cooling kneading, etc., but rapid cooling kneading is preferable, and the aeration treatment is performed by whipping with a mixer. Also, the above 2. Continuously pressurize inert gas such as N2 or CO2 during hot and cold processing.
It is also possible to carry out the method by injecting at normal pressure and pre-aerating the mixture.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Rapeseed hydrogenated oil (Mp 30°C) 37% Palm hydrogenated oil (Mp 45°C) 3% 1 x
(Anti-oil component) Lecithin
0.5% fatty acid monoglyceride
0.5% of the above oil and fat component and the above emulsifier are dissolved, mixed, and rapidly cooled and kneaded. This is aged, and the product temperature is 2 using a vertical mixer.
Whip at 0 to 25℃ to a specific gravity of 0.35, and remove the oily components (
B) is obtained.

On the other hand, 30% cacao mass, 20% cacao butter, 5% sugar
Chocolate containing 0% lecithin and 0.3% lecithin is produced according to a conventional method and is used as the flavor component (A).

The taste component (A) is tempered, and the taste component (A) and the oil component CB) are combined into (B)/(A)-
The mixture was mixed at a ratio of 40/60 to obtain an air-containing oily food composition with a specific gravity of 0.88 and excellent taste.

This composition has a softer texture, melts in the mouth, and is rich in refreshing sensation than a composition in which the oily component (B) is mixed with the flavoring component (A) without whipping (specific gravity 1.1). It was.

Example 2 Pressure plate bottom part Palm fractionation medium melting point part used in Example 1 30% sal fat (
Mp36℃) 20% rapeseed hydrogenated oil (
Mp25℃) 48% rapeseed hydrogenated oil (Mp5
0°C) 2% The above oil and fat component and the same emulsifier as used in Example 1 are mixed, and in the same manner as in Example 1, an oily component (B) having a specific gravity of 0°4 is obtained.

On the other hand, heat and dissolve 5% whole milk powder and 95% conversion liquid w (Meiji Sugar Co., Ltd. trade name: Meiji Shirafbu Sugar) in a homomixer to obtain flavor component (A) (water content 22%). obtain.

The above taste component (A) and the above oil component (B) are combined into (A)/
(B) Mixed and emulsified with -50150, W1 with a specific gravity of 0.8
A type 0 emulsified air-containing oily food composition was obtained.

This composition has a composition in which the oily component (B) is mixed with the taste component (A) without any whitishness (specific gravity 1.0).
It melted in the mouth and had an excellent soft texture.

Example 3 Palm fractionation medium melting point part used in Example 1 80% shear fat (Mp 30°C) 19% hardened rapeseed oil (
Mp50°C) 1% The above oil and fat components and the same emulsifier used in Example 1 were mixed, rapidly cooled and kneaded in the same manner as in Example 1, and after ripening, the mixture was heated at a product temperature of 25°C using a vertical mixer. Whip to specific gravity 0.4 and add oily component (B)
get.

On the other hand, bean paste (B x 75) is used as the flavor component (A).

The above taste component (A) and the above oil component (B) are combined into (A)/
(B)-50150 mixed with W10 with a specific gravity of 0.73
A type emulsified aerated oily food composition was obtained.

This composition had superior melt-in-the-mouth texture and softness compared to a composition in which the oily component (B) was mixed with the flavoring component (A) without being whipped.

Example 4 Bottom portion of palm fraction used in Example 1 49% monkey fat
49% rapeseed hydrogenated oil (M
p50℃) 2% of the above oil and fat components and Example 1
The same emulsifier used in Example 1 was mixed with the same emulsifier, and the same method as in Example 1 was carried out for quenching. After ripening, the product was whipped using a vertical mixer at a temperature of 25 to 28°C to a specific gravity of 0.3, and the oily component (
B) is obtained.

On the other hand, 30% cacao mass, 20% sweetened condensed milk, and 50% invert liquid sugar used in Example 2 were dissolved, homogenized using a homomixer, and flavor component (A) (moisture 28%) was dissolved.
get.

The above taste component (A) and the above oil component (B) are combined into (A)/
(B)-65/35 mixed emulsification, W1 with specific gravity 0.8
A type 0 emulsified air-containing oily food composition was obtained.

This composition had a softer mouthfeel and a lighter taste than a composition in which the oily component (B) was mixed with the flavoring component (A) without being whipped.

〔Effect of the invention〕

The air-containing oily food composition of the present invention has fine air bubbles, is soft in quality, has shape retention at room temperature, and has a refreshing melt-in-the-mouth feel and excellent flavor. It is extremely excellent as a filling for semi-fresh sweets, bread, etc., and for sandwiches.

Claims (1)

[Scope of Claims] (1) SFC at an aerated temperature obtained by mixing a fluid taste ingredient (A) and the following oils and fats (a) to (d), crystal stabilizing treatment, and aeration. Consisting of 10 to 40 oily components (B),
An air-containing oily food composition having a specific gravity of 0.9 or less. (a) Fats and oils whose main component is P-O-P glyceride (P represents a palmitic acid group, O represents an oleic acid group) and have an SFC of 30 or more at storage temperature 10-90% (weight%, below) Same) (b) Oil and fat whose main component is S-O-S glyceride (S represents a stearic acid group, O represents an oleic acid group) 9
-40% (c) Hydrogenated oil 0-80% (d) Fat and oil having a melting point above body temperature 1-5% (2) Claim No. 1 in which the fluid flavoring ingredient (A) is an oily cream The aerated oily food composition described in . (3) The air-containing oily food composition according to claim (1), wherein the fluid taste component (A) is a water-containing fluid taste product. (4) 70 to 10% of fluid taste component (A) and oily component (
B) 30 to 90% of the air-containing oily food composition according to any of claims (1) to (3). (5) The air-containing oily food composition according to any one of claims (1) to (4), which contains an emulsifier. (6) The air-containing oily food composition according to claim (1), wherein the crystal stabilization treatment is a rapid cooling and kneading treatment.