Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes

Definitions

• the present invention relates to a foamable oil-in-water emulsion containing a paste of nuts and seeds such as almonds.
• plant milks and plant milks made from soybeans, oats, almonds, coconuts, and the like.
• Patent Document 1 is an invention relating to a foamable oil-in-water emulsion that uses only vegetable materials, and contains a partial hydrolyzate of soybean protein, which is a vegetable protein with emulsifying power.
• soybean protein which is a vegetable protein with emulsifying power.
• Nuts and seeds represented by almonds are particularly in demand in Western confectioneries and cafes, and plant-based whipped creams containing them are in demand.
• the liquid oil component abundantly contained in nuts and seeds may act in the direction of inhibiting the foamability. That is, it has been difficult to produce a foamable oil-in-water emulsion with good physical properties without blending a milk component, without using legume protein or its decomposition product, while containing a seed paste.
• Patent document 2 is a method for producing a foaming oil-in-water emulsified fat that suppresses the viscosity increase during mixed emulsification by setting the particle size of the almond paste to 80 to 400 mesh, and examples include sodium caseinate. and does not disclose a dairy-free production method.
• the object of the present invention is to provide a vegetable whipped cream that contains a paste of nuts and seeds such as almonds, does not contain milk components, and has good flavor and physical properties.
• the present inventors have made extensive studies and found that the above-mentioned problems can be solved by blending a certain amount of hydrogenated palm kernel oil with an elevated melting point of 33 to 40 ° C. and a specific transesterified fat, and completed the present invention. .
• the present invention comprises (1) 1 to 10% by weight of seed paste, 1 to 12% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C, and an ester satisfying all the following conditions (i) to (iii).
• Contains palm oil and/or oil processed from palm oil as a fat source ii)
• the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 15 to 65% by weight
• the total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 20 to 60% by weight.
• the foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and water, and contains 1 to 10% by weight of a seed paste.
• a "whipped cream” is obtained by stirring a foamable oil-in-water emulsion, which is a fluid emulsion, with a whipper, a mixer, or the like to incorporate air and foam.
• the foamable oil-in-water emulsion of the present invention contains 1 to 12% by weight, preferably 1.5 to 10% by weight, more preferably 1.5 to 9.5% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C. If the rising melting point is less than 33°C, the emulsification stability of the foamable oil-in-water emulsion may deteriorate, and if it exceeds 40°C, the meltability in the mouth of the foamable oil-in-water emulsion may deteriorate. If the content is less than this, the emulsification stability of the foamable oil-in-water emulsion may decrease, and if it exceeds this, the meltability in the mouth of the foamable oil-in-water emulsion may decrease.
• the foamable oil-in-water emulsion of the present invention contains transesterified fat, and includes palm oil and/or palm oil-processed fat as the transesterified fat source.
• Examples of fats and oils obtained by processing palm oil include hardened palm oil, fractionated hardened palm oil, and fractionated palm oil.
• the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition of the transesterified fat is 15 to 65% by mass, and the total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 20. ⁇ 60% by weight.
• the content of saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acid composition of the transesterified fat is 10 to 50% by weight.
• Oils and fats used as raw materials for transesterification are not limited to palm oil and/or processed oils and fats thereof, provided that the above conditions are satisfied, and a plurality of transesterified oils and fats may be mixed.
• oils and/or palm oil By using one or more oils selected from oils obtained by processing kernel oil and/or palm oil, it becomes easy to prepare a transesterified oil that satisfies all of the above-described requirements.
• fats and oils obtained by processing palm kernel oil include hardened palm kernel oil, fractionated palm kernel hardened oil, and fractionated palm kernel oil.
• the method for producing the transesterified fat is not particularly limited, and may be a method using a chemical catalyst such as sodium methylate or a method using an enzyme such as lipase. It may be a selective transesterification reaction with a certain property.
• the transesterified fat is blended so as to be 2.5 to 12% by weight, preferably 2.5 to 10% by weight, in the foamable oil-in-water emulsion. If the blending amount is too small or too large, the emulsion stability of the foamable oil-in-water emulsion may be lowered.
• the transesterified oil and fat be blended so that the weight ratio to the amount of the seed and seed paste is 0.8 or more, that is, "interesterified oil and seed paste ⁇ 0.8". It is desirably 0.9 or more, more preferably 1.0 or more. If it is less than this, it may be difficult to obtain a foamable oil-in-water emulsion with good emulsion stability.
• the foamable oil-in-water emulsion of the present invention may contain other fats and oils such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, and peanut oil. , kapok oil, olive oil, palm oil, palm kernel oil, coconut oil and other vegetable oils and fats, as well as those subjected to processing such as hardening, fractionation and transesterification. One or two or more of these may be mixed and used.
• the oil content (oil content) in the foamable oil-in-water emulsion of the present invention is 25 to 50% by weight, preferably 30 to 45% by weight, more preferably 33 to 50% by weight in total with the oil content derived from the seed paste. 45% by weight. If the amount is less or more than this, the emulsion stability may decrease.
• the foamable oil-in-water emulsion of the present invention contains 1 to 10% by weight of the seed paste. It is preferably 2-9% by weight, more preferably 2-8% by weight. If the amount is less than this, it may be difficult to obtain the natural flavor derived from nuts and seeds, and if it is more than this, the emulsification may become unstable.
• nuts and seeds include almonds, cashew nuts, walnuts, macadamia nuts, chestnuts, peanuts, pistachios, and sesame seeds, which can be ground into a paste. Almond paste made from almonds is particularly suitable.
• emulsifier Any commonly used emulsifier can be used in the foamable oil-in-water emulsion of the present invention. Specifically, lecithin, enzymatically degraded lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester. , polysorbate, etc., and one or more of these can be appropriately selected and used.
• one or more selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and polysorbates is particularly preferred, and more preferably contains sucrose fatty acid esters of HLB 2-6. preferable.
• the total blending amount in the foamable oil-in-water emulsion is preferably 0.05 to 3% by weight, more preferably 0.1 to 2% by weight, still more preferably 0.3 to 1.5% by weight.
• a foamable oil-in-water emulsion with good physical properties can be obtained without containing dairy products, that is, casein, which is a milk component. Therefore, a whipped cream that meets the needs of vegetable foods is provided. can do. Furthermore, it can be produced without blending any of the emulsifiable legume proteins and their hydrolyzates and partial hydrolysates.
• the foamable oil-in-water emulsion may contain, as appropriate, fragrances, thickening polysaccharides, gelling agents, salts, chelating agents, sugars, and the like, as long as the effects of the present invention are not impaired.
• the method for producing the foamable oil-in-water emulsion may also be according to a conventional method. First, fats and oils are melted, and oil-soluble raw materials, specifically, for example, oil-soluble emulsifiers are dissolved therein to prepare an oil phase.
• a water-soluble raw material is dissolved in water to prepare an aqueous phase, stirred with a homogenizer or the like, an oil phase is added to obtain an oil-in-water emulsion, and further emulsified with a high-pressure homogenizer.
• a sterilization step can be added as necessary.
• transesterified fat B (Production of transesterified fat B) Using palm oil and rapeseed oil as raw materials, random transesterification was performed to obtain transesterified fat B.
• Table 1 shows the fatty acid content in the constituent fatty acid composition and the melting point.
• Hydrogenated palm kernel oil “Numeralin 38” (melting point 38 ° C), manufactured by Fuji Oil Co., Ltd.
• Almond paste Dehulled almond paste, manufactured by Tokai Nuts Co., Ltd.
• Emulsifier Sucrose fatty acid ester of HLB5 Cellulase: Cellulase A "Amano" 3, Made by Amano Enzyme

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Grain Derivatives (AREA)
• Edible Oils And Fats (AREA)

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• 2022
  • 2022-03-14 WO PCT/JP2022/011347 patent/WO2022202444A1/ja active IP Right Grant
  • 2022-03-14 KR KR1020237032145A patent/KR20230160824A/ko active Pending
  • 2022-03-14 CN CN202280023760.7A patent/CN117042616A/zh active Pending
  • 2022-03-14 JP JP2022562253A patent/JP7318827B2/ja active Active

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