JP2745593B2 - Low moisture emulsified composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a low-moisture emulsified composition that can be used as a filling material and a topping material in bakery products and the like, and more specifically, breads, biscuits, cookies, and shoes. For bakery products that include a heating or baking step in the manufacturing process, such as buns, heating or baking before filling or topping, and even after heating or baking, remains unburned without changing the state, and further has a low moisture content Therefore, the present invention relates to a low-moisture emulsified composition having good storage stability.

(Prior Art) Conventionally, when filling or topping chocolate, cream, or the like on bakery products such as bread, biscuits, cookies, etc., it was necessary to fill or top the bakery product itself, which forms the outer shell, when it was completely completed. . For this reason, an extra manufacturing step of filling after firing is required, which requires complicated steps in the manufacturing method, increases the cost, and requires special attention such as prevention of secondary contamination of bacteria.

Therefore, filling and topping materials that can be filled before heating or baking have been developed as filling and topping materials for bakery.

The main method is to increase the heat resistance and improve the after-burning property by using polysaccharides such as starch as typified by bean paste and flower paste as main components and utilizing the shape retention and water retention of starch. There is. More recently, the use of various proteins and the use of gum have been studied to further increase the heat resistance and to achieve both heat resistance and flavor / texture. For example,
63-167735 proposes a method of adding a concentrated and purified whey protein to a flower paste, and JP-A 63-169930 proposes a method of adding a novel gum substance, gellan gum, to a cream for confectionery.

(Problems to be Solved by the Invention) However, when the amount of starch is increased, when wheat protein, soybean protein is used, or when various natural gums are used, the texture like a rice cake peculiar to starch is obtained. Fatal defects such as remarkable impairment of the flavor were observed, such as loss of flavor and a rough texture caused by the heat-coagulable protein. Also, other taste components such as milk, eggs, chocolates,
The characteristics of nuts and fruits were hard to come out and had a paste-like property. In addition, there is a flower paste using isolated soy protein, but it is for the purpose of imparting heat resistance. Even if purified isolated soy protein is used at about 1%, a unique soy odor remains and other presentations are made. Taste components and flavors are erased.

JP-A-63-167735 discloses a method in which a concentrated and purified whey protein is added to a flower paste, which imparts heat resistance relatively without impairing the flavor as compared with the conventional methods.
Because of the starches used in the flower paste, which is the main constituent, the texture becomes sticky and cannot be used as a heat-resistant filling and topping material with good flavor. In addition, because of its high water content, storage stability is not as good as other filling and topping materials.

JP-A-63-169930 discloses a method of adding a novel gum substance, gellan gum, to a confectionery cream, which also comprises starches or flour as its constituent components.
Heat-resistant filling with good texture and good taste
It cannot be used as a topping material, and no effect on storage stability can be expected. Therefore, in the bread industry and the confectionery industry, while satisfying the physical properties such as appearance, texture, texture, and heat resistance that can meet the needs of consumers, it has a good mouthfeel and texture, and a savory heat-resistant filling.
Topping materials are needed. At the same time, when considering souvenirs and nationwide distribution, preservation is required for the above request contents.

The object of the present invention is to solve these problems, excellent heat resistance, good appearance, good condition, and mouthfeel, good texture,
An object of the present invention is to provide a low-moisture emulsified composition which has a good taste and is a filling / topping material having good storage stability.

(Means for Solving the Problems) In order to solve these problems, the present inventor has proposed an emulsified composition containing water, fats and oils, milk solids, and saccharide as main components, wherein the oil content is 10 to 70% by weight, A low water emulsified composition having a water content of less than 30% by weight and a gellan gum of 0.1 to 1% by weight, containing at least one kind of protein that gels by heating as a protein, and having a continuous phase emulsified in an aqueous system was used. .

As the fats and oils used in the present invention, those used for food can be widely used, and for example, rapeseed oil, coconut oil, soybean oil, balm oil, cottonseed oil, beef tallow, pork oil, fish oil and their processed fats and oils are used. it can. These fats and oils are 10 to 70% by weight, preferably 30 to 50% by weight based on the whole emulsified composition.
% By weight.

As the milk solids, those containing milk proteins, such as skim milk powder, whey, condensed milk, and the like, or those obtained by treating them with an acid or an enzyme can be used.

As carbohydrates, sucrose, glucose, lactose and other monosaccharides and disaccharides, from starch or oligosaccharides such as dextrin that is a decomposition product thereof, to polysaccharides, as well as sugars such as xanthan gum, locust bean gum, pectin, Alternatively, any thickening stabilizer or gelling agent containing a sugar compound as a component can be used. Also included are polysaccharides such as microcrystalline cellulose having a β-type sugar chain binding mode. However, among these carbohydrates, those having a thickening effect such as starch usually have a thickening effect on the palatability and give a paste-like texture. 25 ° C when
Is desirably 5000 cps or less.

Proteins that gel by heating include egg proteins, milk proteins, soy proteins, serum proteins, and their degradation products, such as their origin, type, and processing method, and their gelation temperature and gel strength. Not limited to. Its use amount is preferably 0.5% by weight or more.

The low-moisture emulsified composition of the present invention may contain other components such as emulsifiers, fragrances, flavors, spices, and salts, if necessary, in addition to the above components. Even without an emulsifier, emulsification and emulsification stability are good due to the emulsifying action of proteins and the gelling power of gellan gum. However, in order to obtain a stable emulsified state with good reproducibility, the emulsifier is used in an amount of 0.1 to 2 wt. % Is preferably added.

As emulsifiers, glycerin fatty acid monoester, polyglycerin fatty acid ester, fatty acid fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be used.

The low-moisture emulsified composition of the present invention comprises the above components emulsified in less than 30% by weight of water together with 0.1 to 1% by weight of gellan gum,
It is an emulsion in which the dispersed and continuous phase is aqueous.

The low-moisture emulsified composition thus obtained is filled or topped with bakery products such as bread and confectionery and other foods to be heated or baked prior to heating and baking, and then heated or baked.

(Action) The low water emulsified composition of the present invention has a water content of 30% by weight.
Therefore, it is possible to suppress the evaporation of water during heating and firing. In addition, the gellan gum and the protein that gels by heating react with water during heating and baking by the addition of gellan gum and a protein that gels by heating, and the aqueous system becomes a gel with high heat resistance.

Due to this reaction, an emulsion composition containing almost no free water at the time of heating and firing is obtained, and almost no evaporation of water occurs. Usually, in order to form such a gel with almost no free water, it is necessary to add a large amount of an aqueous solution component such as a saccharide, so that the sweetness becomes high, and there is a problem in flavor, There is a problem that the mouthfeel and texture deteriorate due to the influence of additives for forming the gel.

In the present invention, this problem was avoided as an emulsified composition. That is, by adding 10 to 70% by weight of the oil component, the water content in the whole system can be suppressed low. Therefore, even if the amount of the water-soluble component is small relative to the whole system, the amount of water is relatively small. It was possible to make it more effective and show its effect.

However, when a relatively large amount of fats and oils is emulsified as in this system with a small amount of water and the continuous phase is an aqueous system, or when a gum or a protein that gels by heat is added, the viscosity becomes very high. Or the emulsification method is difficult, or the emulsification state is very poor even if emulsification can be performed, the viscosity increases over time, or the emulsification is broken, and oil-off occurs. .

In the present invention, this problem has been solved by adding gellan gum and adding a protein that gels by heating. That is, the combined use of gellan gum and a protein that gels by heating makes it possible to lower the viscosity during emulsification and increase the viscosity by homogenization treatment to improve the emulsion stability of the emulsion.

This is because gellan gum has a higher melting temperature and gelling temperature than other gums, and a lower viscosity until the start of gelation than other gums, and the gelation temperature of protein is higher due to the presence of gellan gum. Temperature range up to 80 ° C because the physical properties of the emulsified composition are obtained by gelling the gellan gum and the protein, so that the addition amounts of both can be kept lower than when each is used alone. Then it does not thicken much. Therefore, the viscosity of the emulsified liquid in the homogenization treatment and the preliminary emulsification step which is the preceding step is low, and the emulsion can be produced without reducing the emulsification efficiency.

In order to keep the emulsified state good, it is necessary to perform quenching after the homogenization treatment to prevent emulsification destruction due to thermal motion in a normal emulsified composition.In the case of the emulsified composition of the present invention, gellan gum is used. Since the gelation temperature is high, gelation starts at around 65 ° C, and the entire system gels before emulsification destruction occurs, and the desired emulsified composition can be obtained without destroying the emulsified state obtained by homogenization. Can be

For this reason, needless to say, a low-moisture emulsified composition free of oil-off without emulsification destruction even when heated and baked at room temperature can be obtained. In addition, during heating and baking, the gel due to gellan gum has a low hardness, but due to the thermal coagulation of the protein, the hardness of the emulsion composition is unchanged because the hardness of the gal is increased, and the gel flows out. Without this, the same state as before firing can be maintained.

In terms of flavor, in general, the better the emulsified state, the poorer the taste, and therefore the taste component cannot be immediately felt. As a result, the flavor tends to be poor. However, in the present invention, the emulsified state is good as described above because the amount of the component dispersed with respect to the water content is large, but the emulsified state is not so good as to make the mouthwash worse.

In addition, filling and topping materials having heat resistance so far have different amounts of starch and starch,
Alternatively, wheat flour is added, and therefore, the starchy taste is felt, and the flavor and texture tend to be poor. However, since the emulsified composition of the present invention has a high volume of the dispersed phase such as fats and oils without adding starches such as starch and wheat flour, the shape retention can be ensured. As a result, the taste and texture of the starch are not good, and the flavor and texture are good.

In addition, since it contains a large amount of fats and oils, it is possible to further sharpen the mouth by adjusting the melting point and the like of the fats and oils.

Conventional filling and topping materials have a high water content and are susceptible to bacterial contamination due to the use of starch, and their storage stability is poor. Therefore, synthetic preservatives such as sorbic acid, glycine, and sorbitol A natural preservative, represented by, is added to enhance its preservability.

However, in the low-moisture emulsified composition of the present invention, since the water content is suppressed to a low level, the amount of taste components such as saccharides to be added to water becomes large, and the solid content of water is reduced so far.・ Higher than topping material. In addition, since gellan gum and proteins that gel by heating react with free water, the water activity also decreases. From these results, it is possible to obtain excellent preservability even without using a synthetic preservative or a natural preservative.

Therefore, when the water content is 30% by weight or more, it becomes an emulsified composition similar to ordinary high oil content flower pastes,
The heat resistance is not excellent, and the taste becomes worse.

When the amount of gellan gum is less than 0.1% by weight, heat resistance is deteriorated, and when it is more than 1% by weight, the viscosity at the time of emulsification becomes too high and the emulsification is deteriorated. Or turn off.

If you do not add a protein that gels by heating,
The shape-retaining property and water-retaining property of this emulsified composition are only those of gellan gum, and the emulsion composition flows out at the time of heating and baking, and does not boil due to boiling of water.

If the oil content is less than 10% by weight, it is necessary to add at least 60% by weight of additives other than water and fats and oils, which is a serious problem in terms of flavor and completely removes the solid content. It is difficult to dissolve, and in terms of texture, it feels grainy and powdery. On the other hand, when the oil content is 70% by weight or more, the volume of the dispersed phase becomes too large with respect to water, so that it becomes difficult to prepare an emulsion composition in which the continuous phase is aqueous. As a result, the emulsified state becomes very unstable, causing severe oil-off during heating and baking, and oil-off even at room temperature of the emulsified composition.

(Effects of the Invention) According to the present invention, at least one type of protein which is added with 10 to 70% by weight of oil, less than 30% by weight of water, 0.1 to 1% by weight of gellan gum and gelated by heating is added as a protein. Added and emulsified so that the continuous phase becomes aqueous,
Excellent heat resistance, good appearance, texture, texture, etc.
An emulsified composition that becomes a filling and topping material having a good mouthfeel, a good texture, and a delicious taste is obtained. In addition, since it does not rely on polysaccharides and carbohydrates for their heat resistance and shape retention, flavor,
The texture is significantly different from conventional filling and topping materials, and as a result, baked confectionery products such as bread, cookies, biscuits, cakes, buns and the like can be varied. Further, since the continuous phase is water-based and has a low water content, it has high storage stability, hardly changes over time, and has a workability suitable for a work environment only by changing the melting point of fats and oils.

Hereinafter, the present invention will be described with reference to examples. Note that the present invention is not limited to these examples.

Examples 1 to 6 and Comparative Examples 1 to 5 (1) Formulation Formulation is as shown in Table 1.

(2) Manufacturing Method Examples 1 to 6 and Comparative Examples 1 to 5 were all manufactured by the following method.

The emulsifier is dissolved in rapeseed oil and the oil temperature is 65 ° C. All other additives other than fragrances are mixed into powder and poured into water, and the water temperature is heated to around 60 ° C. At this time, the solubility is poor because the amount of water is small, and it is necessary to sufficiently perform stirring. Stirring is continued for 10 to 15 minutes so that the system becomes uniform even after the temperature of the aqueous phase rises to around 60 ° C. Thereafter, the oil phase is gradually added to obtain a pre-emulsified state. A flavor is added to the pre-emulsified liquid. Then, homogenization treatment is performed using an emulsifier. A pressure homogenizer was used as the emulsifier. The pressure was in the range of 100 to 250 kg / cm ² . At this time, the temperature of the pre-emulsion was set in a temperature range of 70 to 85 ° C. in order to increase the sterilization and homogenization efficiency of the pre-emulsion. The emulsion composition thus obtained is cooled in a thermostat at 10 ° C.,
The product.

(3) Evaluation method (1) Flavor / meal time Five skilled panelists tasted the emulsified composition produced as a trial and summarized the results.
The texture was graded in three stages.

：: extremely good ほ ぼ: almost good ×: bad 2 heat resistance (1) The prepared emulsion composition was applied to bread, heated at 180 ° C. for 5 minutes, cooled at room temperature, and then observed.

(2) Wrap in cookie dough, bake at 250 ° C. for 10 minutes, cool at room temperature, cut the cookies, and observe the state of cream inside.

The evaluation was performed in two ways.

 The evaluation was divided into the following three stages.

：: Residue remains as good as before firing and the state is good. ：: Residual remains, but shape retention is poor, and the volume of the filling material expands to form a cavity. The condition is not so bad.

×: During baking, it penetrated into the bread or cookie dough or expanded, so that it protruded from the cookie and the state after baking was poor.

 Table 2 shows the results.

3 Preservability Table 3 shows the decay status of the trial emulsion composition when stored at 30 ° C.

 The evaluation in the column of the storage result is as follows.

-: No change.

±: The flavor is inferior.

+: Slightly perishable odor.

++: Putrid odor. Alternatively, the occurrence of mold is recognized.

From the results shown in Tables 2 and 3, a composition within the range of the present invention can provide a composition having satisfactory heat resistance while satisfying flavor and texture.
Further, the emulsion composition has good storage stability.

On the other hand, when gellan gum was not added as in Comparative Examples 1 and 2, and when a protein that gelled by heating was not added, the cream flowed out during baking and the unburnt property was extremely low. bad. When the oil content is too small as in Comparative Example 3, not only the state of the emulsified composition is too soft but workability is poor, but also the unburned portion is poor due to the effect of evaporation of water and the amount of water and oil added is low. Because of the small amount, the amount of other additives becomes too large, and the flavor becomes too rich. On the other hand, when the oil content is too large as in Comparative Example 4, the emulsified state is poor, oil-off occurs, and the unburnt residue is poor. If the water content is too high as in Comparative Example 5, volumetric expansion occurs due to evaporation of water, and heat resistance is poor. In addition, since the sugar content is lowered, the storage stability is deteriorated as is apparent from Table 3.

Claims (1)

(57) [Claims] 1. An emulsified composition comprising water, oil and fat, milk solids and saccharide as main components, wherein the oil content is 10 to 70% by weight, the water content is less than 30% by weight, the gellan gum is 0.1 to 1% by weight, A low-moisture emulsified composition comprising at least one kind of protein that gels by heating as a protein, wherein the continuous phase is emulsified in an aqueous system.