JP3499092B2 - Foamable oil-in-water emulsion - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foaming oil-in-water type which is used as a topping, filling, or whipping at room temperature for cakes, breads, desserts and the like. Type emulsion. In particular, the present invention is a foamable water in which the processability at the time of making artificial flowers after whipping, the physical properties and texture such as shape retention, and further, when stored chilled, the texture when cold-thawed and stored are further improved. It relates to an oil type emulsion. [0002] Whipped natural fresh cream has a milky taste,
It is a cream with excellent body taste and is an expensive cream used in high-end Western confectionery. However, on the other hand, it has the property of rapidly hardening during the whipping operation, and skill is required to obtain a whipped cream having an appropriate hardness (not too hard and not too soft). Also, even if you can whip well, during storage, physical property changes, texture changes,
Problems such as discoloration are likely to occur. For this reason, as a foaming oil-in-water emulsion having relatively few problems in physical properties and price, a compound cream (coconut oil, soybean oil, rapeseed oil, or the like) containing 20 to 55% by weight of fats and oils has been conventionally used. Contains vegetable oils such as hardened oil and fresh cream or milk fat)
And pure vegetable creams (containing vegetable oils and fats) are widely used. In order to obtain a high-quality cream having more excellent properties in a compound cream or a pure vegetable cream having the above-described properties, various studies have been made on the production process and the blending of raw materials. For example, regarding the examination of the raw material blending, it is assumed that hardened rapeseed oil and hardened palm kernel are used as fat components and a specific monoglyceride is blended as an emulsifier (JP-A-4-3700).
No. 7), as well as those that attempt to mix a thickener, modify or modify milk protein, and the like. However, excessive use of these additives is not preferable because it results in markedly worsening the flavor and texture of the whipped cream. In order to solve such a problem, the present inventors blended a specific amount of a glycerin difatty acid ester containing a lauric acid residue having 12 carbon atoms (Japanese Patent Application Laid-Open No. 7-184578) to produce an artificial flower when whipped. We have already found a technique for obtaining whipped cream with excellent properties, shape retention and texture. However, in the case of chilled storage for a certain period of time or cold thawing, although the texture is improved, it is still not enough. [0003] An object of the present invention is to provide basic characteristics (whip characteristics,
In addition to having good flavor and texture, the grain of the cream after whipping is particularly fine, and the workability of artificial flowers when artificial flowers are formed is good (the tip squeezed out with a star-shaped metal fitting is cut off in the middle) And the resulting artificial flower has little change over time (drip, water separation, rough tissue) after storage, and very little change in texture. The object of the present invention is to provide a foamable oil-in-water emulsion which is maintained even after freeze-thawing. DISCLOSURE OF THE INVENTION The present invention has been made as a result of an intensive study to obtain a high-quality foamable oil-in-water emulsion having the above-mentioned properties. It has been found that an oil-in-water emulsion suitable as a whipping cream can be obtained by including a specific amount of a specific diglyceride therein, thereby completing the present invention. That is, the present invention relates to an oil phase containing 3 to 50% by weight of triglyceride as a main component, comprising an oil and fat, a protein, an emulsifier and water, and 50 to 97% by weight.
A water-in-oil type emulsion comprising a water phase, wherein at least 40% by weight of the constituent fatty acid residues have 14 carbon atoms in the oil phase.
A to 22 saturated fatty acid residues, and a foaming oil-in-water emulsion, wherein the glycerol difatty acid esters of higher rise melting point 20 ° C. is contained 5 to 40 wt%. [0005] The present invention preferably has the following aspects. (1) 50% by weight or more of saturated fatty acid residues having 14 to 22 carbon atoms (more preferably, saturated fatty acid residues having 18 to 22 carbon atoms) in the constituent fatty acid residues of the glycerin difatty acid ester Preferably, 55% by weight or more, especially 60% by weight or more,
Most preferably 70% by weight or more). (2) Saturated fatty acid residues account for 50% by weight or more (preferably 70% by weight or more, particularly 80% by weight or more) in the constituent fatty acid residues of the glycerin difatty acid ester. (3) The rising melting point of the glycerin difatty acid ester is:
20 to 80 ° C (more preferably, in the range of 30 to 80 ° C, particularly 40
Range of ~80 ℃) Ru near. (4) Saturated fatty acid residues having 12 carbon atoms are less than 40% by weight (more preferably 35% by weight or less) in the constituent fatty acid residues of the glycerin difatty acid ester. The foamable oil-in-water emulsion of the present invention will be described below. First, the glycerin difatty acid ester used in the present invention will be described in detail. In the glycerin difatty acid ester used in the present invention, 40% by weight or more of the constituent fatty acid residues are saturated fatty acid residues having 14 to 22 carbon atoms (more preferably, saturated fatty acid residues having 18 to 22 carbon atoms). It has a melting point of 20 ° C. or more. Above carbon number
14 to 22 saturated fatty acid residues account for 50% by weight of the constituent fatty acid residues
Preferably, it accounts for at least 55% by weight, more preferably at least 60% by weight, most preferably at least 70% by weight. Examples of the constituent fatty acid residues other than the saturated fatty acid residues having 14 to 22 carbon atoms include fatty acid residues having 8 to 12 carbon atoms and unsaturated fatty acid residues having 16 to 22 carbon atoms.
Further, in the constituent fatty acid residues of the glycerin difatty acid ester, saturated fatty acid residues are 50% by weight or more (more preferably 70% by weight or more).
% By weight, especially 80% by weight). The glycerin difatty acid ester used in the present invention preferably has a rising melting point in the range of 20 to 80 ° C (more preferably in the range of 30 to 80 ° C, particularly in the range of 40 to 80 ° C). When the rising melting point is 20 ° C. or less, the shape retention of the cream after whipping tends to be reduced. On the other hand, when the rising melting point is 80 ° C. or more, the cream is dispensed according to the fatty acid composition or content of the ester. The texture, such as the feeling, tends to decrease. The glycerin diester used in the present invention, in which at least 40% by weight of the constituent fatty acid residues are a saturated fatty acid residue having 14 to 22 carbon atoms, is preferably used alone, but it is preferable to isolate only this ester. May be used as a mixture with monoglyceride and / or triglyceride because it is not industrially easy. The glycerin diester of a fatty acid used in the present invention may be a fat or oil mainly containing a saturated fatty acid having 14 to 22 carbon atoms (for example, palm oil, soybean oil, rapeseed oil or a fractionated oil thereof, a randomized oil, a hardened oil) , Or transesterified oils) with one or more fats and oils and glycerin in the presence of a hydroxide of an alkali metal or alkaline earth metal, or having 14 or more carbon atoms derived from these fats and oils. ~ 22 can be obtained by an esterification reaction of a fatty acid mixture having a high content of saturated fatty acids with glycerin. Excess monoglyceride generated in the reaction can be removed by using a separation means such as molecular distillation or chromatography. Although these reactions can be carried out by a chemical reaction using an alkali catalyst as described above, it is more advantageous to carry out the reaction under mild conditions using an enzyme such as 1,3-position selective lipase. The resulting fatty acid glycerin diester has a good flavor and is preferred. The glycerin difatty acid ester according to the present invention is added so as to be contained in the oil phase containing triglyceride as a main component of the foamable oil-in-water emulsion of the present invention in an amount of 5 to 40 % by weight. With an addition amount of 40 % by weight or more, the emulsion stability tends to decrease. [0009] The foamable oil-in-water emulsion of the present invention is prepared by a conventional method except that the above-mentioned specific glycerin difatty acid ester is contained in an oil phase mainly containing triglyceride of the emulsion. It can be constituted similarly to the foaming oil-in-water emulsion. That is, the foamable oil-in-water emulsion of the present invention contains a specific glycerin difatty acid ester, an edible oil / fat, a protein, an emulsifier and water as essential components, and stabilizers, flavors, essences, thickeners, and the like depending on the purpose. Sugars and the like. The oils and fats used in the present invention are vegetable oils such as rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, rice oil, sunflower oil, sesame oil and the like. Animal fats and oils such as beef tallow, lard, milk fat, fish oil, or a fractionated oil of these animal and vegetable fats, randomized oil, hydrogenated oil, transesterified oil, or a combination of two or more kinds. it can. It is preferable to select and use those fats and oils that have a good mouth-melting feeling and flavor when contained in a cream. Therefore, it is preferable to use palm kernel oil, coconut oil, or the like, which is a fat or oil having a high lauric acid content, as the fat or oil used.
Further, it is preferable to use the oil and fat in an adjusted manner so that the rising melting point of the whole oil and fat is about 30 to 40 ° C. In the present invention, among the above fats and oils, it is preferable to use a combination of palm oil, hardened soybean oil, hardened palm kernel oil, and hardened coconut oil. The proteins used in the present invention include proteins such as egg protein, milk protein, soy protein, wheat protein, and the like.
Complex proteins and degradation products of these proteins can be mentioned. Further, raw materials containing proteins, for example, milk,
It can also be used with raw milk. Proteins are usually present in emulsions
-10% by weight. As the emulsifier used in the present invention, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, lecithin, propylene glycol fatty acid ester and the like can be used alone or in an appropriate combination. The emulsifier is usually contained in the emulsion at 0.05 to 1.0% by weight. Further, depending on the purpose, a thickening polysaccharide such as phosphoric acid (eg, hexametaphosphoric acid, secondary phosphoric acid) or an alkali metal salt of citric acid, or guar gum can be used. You can also use flavors and essences,
For example, milk flavor, vanilla flavor, vanilla essence and the like can be mentioned. The foamable oil-in-water emulsion of the present invention can be produced by a conventional method using the above components. For example,
The oil component (oil phase) containing the oil and fat, the glycerin difatty acid ester according to the present invention, and the emulsifier and the aqueous component (water phase) containing water, protein, and the emulsifier are heated to an appropriate temperature, and both are mixed. It can be manufactured by pre-emulsifying and further performing the usual processes of homogenization, sterilization, homogenization (rehomogenization), cooling, and aging. The preparation of the emulsion may be performed by mixing the aqueous component and the oil component in separate systems as described above, and then mixing the two components, or may be performed in one system from the beginning. The emulsion and oil phase components are 3 to 50% by weight (preferably 15 to 45% by weight), and the aqueous phase components are 50 to 97% by weight (preferably 55 to 85%).
%). The foamable oil-in-water emulsion of the present invention thus obtained has a viscosity at 5 ° C. of 20 to 300 cp (preferably 20 to 10 cp) in consideration of its whipping properties and the like.
0 cp). Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention. In the examples, “%” means “% by weight”. Preparation Example 1 (Preparation of glycerin difatty acid ester (sample 1)) 40 parts by weight of stearic acid (98% by weight), 20 parts by weight of palmitic acid (98% by weight), 22 parts by weight of oleic acid (90% by weight) And 18 parts by weight of purified glycerin, and then mixed with a commercially available lipase preparation (trade name: Lipozyme 3A,
Novo Industries AS) 20 parts by weight,
The mixture was stirred at 75 ° C. and 220 Torr for 5 hours to carry out an ester reaction. The reaction product is passed to molecular distillation to remove unreacted fatty acids, glycerin and monoester, and the target diester composition is subjected to hexane fractionation of the distillation residue to obtain a medium-melting-point fraction. Glycerin difatty acid ester (sample 1) as a constituent fatty acid residue was obtained. Preparation Example 2 (Preparation of glycerin difatty acid ester (sample 2)) 75 parts by weight of high-hardened rapeseed oil and 25 parts by weight of purified glycerin were mixed, and 0.1 part of calcium hydroxide was added thereto.
The mixture was heated and stirred at 250 ° C. for 30 minutes to perform a glycerolysis reaction. After the reaction, excess glycerin and monoester were removed by a molecular distillation method, and the distillation residue was purified by a conventional method to obtain glycerin difatty acid ester having behenic acid as a main constituent fatty acid residue (sample 2). Preparation Example 3 (Comparative product) (Preparation of glycerin difatty acid ester (sample 3)) 40 parts by weight of lauric acid (98% by weight), palmitic acid (purity)
20 parts by weight of 98% by weight), 24 parts by weight of oleic acid (purity of 90% by weight), and 16 parts by weight of purified glycerin are mixed, and then mixed with a commercially available lipase preparation (trade name: Lipozyme 3A, Novo Industry AS) 20 parts by weight, 75 ℃, 220
The mixture was stirred at Torr for 5 hours to perform an ester reaction. The reaction product is passed to molecular distillation to remove unreacted fatty acids, glycerin and monoester, and the target diester composition is subjected to hexane fractionation of the distillation residue to obtain a medium melting point fraction. A glycerin difatty acid ester as a constituent fatty acid residue (sample 3) was obtained. Preparation Example 4 (Comparative product) (Preparation of glycerin difatty acid ester (sample 4)) 75 parts by weight of hydrogenated palm kernel oil (iodine value 8.2) and purified glycerin
25 parts by weight were mixed, 0.1 parts by weight of calcium hydroxide was added thereto, and the mixture was heated and stirred at 250 ° C. for 30 minutes to carry out a glycerolysis reaction. After the reaction, excess glycerin and monoester were removed by a molecular distillation method, and the distillation residue was purified by a conventional method to obtain a glycerin difatty acid ester having lauric acid as a main constituent fatty acid residue (sample 4). Preparation Example 5 (Preparation of glycerin difatty acid ester (sample 5)) 18 parts by weight of lauric acid (purity: 98% by weight) and stearic acid (purity: 98% by weight)
98 parts by weight), 52 parts by weight of oleic acid (purity 90% by weight), 14 parts by weight of purified glycerin and 16 parts by weight of purified glycerin are mixed, and a commercially available lipase preparation (trade name: Lipozyme 3A, Novo Industry AS Co., Ltd.) 20 parts by weight, 75 ℃, 220
The mixture was stirred at Torr for 5 hours to perform an ester reaction. Less than,
A glycerin difatty acid ester having stearic acid as a main constituent fatty acid residue (sample 5) was prepared in the same manner as in Preparation Example 1.
Got. The compositions of glycerin difatty acids of Samples 1 to 5 obtained as described above are shown in Table 1 below. [Table 1] Example 1 The following foamable oil-in-water emulsion was prepared using the sample 1 obtained as described above. (Preparation of foamable oil-in-water emulsion (I)) An oily liquid (oil phase) and an aqueous solution (aqueous phase) having the following formulations were prepared. [Table 2] The above solutions were mixed and pre-emulsified. The obtained preliminary emulsion was homogenized at 60 ° C. with a homogenizer. Next, the obtained emulsion is sterilized using a UHT sterilizer (manufactured by Iwai Machinery Co., Ltd.),
Thereafter, the mixture was further homogenized at 70 ° C. with a homogenizer. After cooling the obtained emulsion to 8 ° C and filling,
A foamable oil-in-water emulsion (I) according to the present invention was prepared. Comparative Example 1 (Preparation of foamable oil-in-water emulsion (IC)) An oily liquid (oil phase) and an aqueous solution (aqueous phase) having the following composition were prepared. [Table 3] A foamable oil-in-water emulsion (IC) for comparison was prepared in the same manner as in Example 1 except that the above composition was used. Example 2 (Preparation of foamable oil-in-water emulsion (II)) An oily liquid (oil phase) and an aqueous solution (aqueous phase) having the following composition were prepared. [Table 4] A foamable oil-in-water emulsion (II) according to the present invention was prepared in the same manner as in Example 1 except that the above formulation was used. Comparative Example 2 (Preparation of foamable oil-in-water emulsion (II-C)) An oily liquid (oil phase) and an aqueous solution (aqueous phase) having the following composition were prepared. [Table 5] A foamable oil-in-water emulsion (II-C) for comparison was prepared in the same manner as in Example 1 except that the above composition was used. Comparative Example 3 (Preparation of foamable oil-in-water emulsion (II-C ')) An oily liquid (oil phase) and an aqueous solution (aqueous phase) having the following composition were prepared. [Table 6] A foamable oil-in-water emulsion (II-C ') for comparison was prepared in the same manner as in Example 1 except that the above composition was used. Comparative Example 4 (Preparation of foamable oil-in-water emulsion (II-C ″)) In Table 6, Sample 4 was blended in place of Sample 3;
The foamable oil-in-water emulsion for comparison (II-
C '') was prepared. Example 3 (Preparation of foaming oil-in-water emulsion (III)) In Table 6, sample 5 was blended in place of sample 3, and foaming according to the present invention was carried out in the same manner as in Example 1 above. Oil-in-water emulsion (III)
Was prepared. [Evaluation as Foamable Oil-in-Water Emulsions] With respect to each foamable oil-in-water-emulsions obtained as described above, the following physical property evaluations (viscosity measurement, whipping properties, artificial flowers) Performance, mold retention, and water separation resistance), and sensory evaluation. (1) Measurement of Viscosity The viscosity at 5 ° C. of each foamable oil-in-water emulsion was measured using a viscometer (BM-type viscometer, manufactured by Tokyo Keiki Co., Ltd.). (2) Evaluation of whipping properties Each foamable oil-in-water emulsion was aged at 5 ° C for 72 hours, and then whipped using a vertical mixer to prepare whipped cream. Then, whipping characteristics during whipping (whip time, overrun) were evaluated. Whipping time: Time required to reach the optimum whipping state when 1 liter of oil-in-water emulsion is whipped at 700 rpm using a vertical mixer. Overrun: The rate of volume increase due to the whip expressed by the following equation. ## EQU1 ## (3) Artificial Flowering Artificial flowering was evaluated by using the whipped cream obtained by whipping, squeezing out from a star-shaped base, making flowers, and evaluating the shape of the artificial flower at that time. The evaluation was based on the following criteria. A: The star-shaped base clearly appeared without any collapse. B: The shape of the star-shaped base was clearly seen with almost no collapse. C: The shape of the star-shaped base is partially broken, but it is within the allowable range. D: Although the shape of the star-shaped base is completely disintegrated, the star-shaped shape remains. E: The shape of the star-shaped base was collapsed so as not to be understood very well. (4) Retainability and Water Separation Resistance Each of the artificial flowers obtained as described in (3) above was left at 20 ° C. for 30 hours, and then examined for its shape (examine the shape retention), and at the same time, the state of water separation was observed. Examined. The evaluation was based on the following criteria. A: The shape of the artificial flower did not change and there was almost no water separation. B: The shape of the artificial flower slightly changed, and water separation was slightly recognized, but it was almost no problem. C: The shape of the artificial flower was partially collapsed and water separation was observed, but it was almost no problem. D: The shape of the artificial flower collapsed as a whole, and water separation was considerably observed. E: The shape of the artificial flower was considerably disintegrated as a whole, and water separation was very badly recognized. (5) Sensory Evaluation The grain of the whipped cream obtained by whipping was visually observed, and the texture (melting in the mouth) was evaluated by performing a sensory test by a specialized panelist. The evaluation was based on the following criteria. A: Very good. B: Good. C: Within an acceptable range. D: Not very good. E: Not at all good. (6) Evaluation after chilled storage The whipped cream obtained in the above (2) was stored in a showcase at 10 ° C for 48 hours, and then the texture was evaluated according to the criteria of the above (5). (7) Evaluation after cold thawing The whipped cream obtained in the above (2) was -20 to-
After cryopreservation in a freezer at 40 ° C. for one month, it was naturally thawed in a 10-15 ° C. atmosphere for about 6 hours, and the whipped cream at that time was evaluated according to the criteria of the above (5). The results are shown in Table 7 below. [Table 7] From the results shown in Table 7 above, the foamable oil-in-water emulsions (Examples 1, 2 and 3) of the present invention containing a specific amount of a saturated fatty acid residue having 14 to 22 carbon atoms were prepared. Foamable oil-in-water emulsions containing a specific amount of a saturated fatty acid residue of Formula 12 (Comparative Examples 3 and 4) do not contain the glycerin difatty acid ester and correspond to the corresponding foamable oil-in-water emulsions. Compared with the products (Comparative Examples 1 and 2), it is apparent that the product has excellent properties in terms of physical properties such as whipping properties, flowering properties, and shape retention, and in terms of grain texture and texture immediately after whipping. is there. Further, regarding the texture when stored for a certain period, the foamable oil-in-water emulsion of the present invention containing a specific amount of a saturated fatty acid residue having 14 to 22 carbon atoms (Examples 1, 2 and 3) has
Compared to the foamable oil-in-water emulsion containing a specific amount of 12 saturated fatty acid residues (Comparative Examples 3 and 4),
It is clear that cold thawing is effective in maintaining the texture. The foamable oil-in-water emulsion of the present invention has emulsification stability as an emulsion, whipping properties which are basic physical properties when whipped, and flavor and texture. In addition, whipped cream made by whipping the emulsion of the present invention has a fine grain, has excellent extensibility, and can make artificial flowers beautifully. In addition, the artificial flower has little change in tissue even after being stored for a long time, has little water separation, and has high shape retention. Furthermore, when this whipped cream is stored assuming chilled distribution, even when it is frozen and thawed after storage for one month, extremely good flavor and texture are maintained.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor, Sojiro Inaoka, Kao Co., Ltd., Kazu-gun, Kashima-gun, Ibaraki Pref. ) Inventor Yukitaka Tanaka, Kao Co., Ltd., Research Laboratories, Kasuka-gun, Kashima-gun, Ibaraki Prefecture, Japan (72) Inventor Masanobu Uchigo, Kaosu Co., Ltd., Kasumi-cho, Kashima-gun, Ibaraki Pref. JP, A) JP-A-59-179044 (JP, A) JP-A-9-192 (JP, A) JP-A-8-103236 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7/00 A23C 13/12 A23L 1/19

Claims (1)

(57) [Claim 1] It contains fats and oils, protein, emulsifier and water,
An oil phase containing 3 to 50% by weight of triglyceride as a main component and 50
A foamable oil-in-water emulsion comprising -97% by weight of an aqueous phase, wherein at least 40% by weight of the constituent fatty acid residues are saturated fatty acid residues having 14-22 carbon atoms. Yes and rising melting point
20 ° C. or more glycerin di-fatty acid ester is from 5 to 40 wt%
A foamable oil-in-water emulsion characterized by being contained.