JPS6357019B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil and fat composition in which an aqueous phase and/or an aqueous phase containing oil and fat globules are emulsified and optionally entrained in a continuous oil phase in which oil and fat globules covered with a lipoprotein film are dispersed. It is. Conventionally, it is used for toppings and fillings in confectionery, and is a typical insufficiency cream made by separating and concentrating milk fat from milk (hereinafter referred to as fresh cream). Whipped cream obtained by infusing cream synthesized from fat, emulsifier, non-fat milk solids, etc. (hereinafter referred to as synthetic cream), butter, and margarine. The resulting buttercream is mentioned. As is well known, whipped cream and buttercream have advantages and disadvantages, which are thought to be due to their emulsified structure. In other words, whipped cream has an oil-in-water type (hereinafter referred to as O/W type) emulsification structure, so it melts in the mouth and has excellent flavor, but has poor shelf life and can only be kept for about 3 days in a refrigerated case. . In addition, in recent years, it has become common to freeze and preserve it either as it is or as a topping on cakes, etc. However, during freezing, water evaporates from the surface and dries, resulting in a significant decrease in product value. Therefore, long-term frozen storage is impossible. Furthermore, highly acidic substances such as jam and fermented milk cannot be added as they destroy the emulsification of the cream. Furthermore, it does not have the workability to create artificial flowers with complex shapes such as roses on a cake stand. Since buttercream has a water-in-oil (hereinafter referred to as O/W) emulsification structure, melting in the mouth is controlled by the melting point of the blended oil, and it has the disadvantage that the flavor of the aqueous phase is difficult to detect, resulting in an oily flavor. It has much better processability than pudding cream, and can be stored for long periods in freezing, refrigerated, and room temperature environments without any problems when mixed with highly acidic substances. An object of the present invention is to provide an oil and fat composition that provides the same melt-in-the-mouth texture and flavor as whipped cream, and has the same preservability and processability as butter cream. That is, the oil and fat composition of the present invention has an aqueous phase and/or an aqueous phase containing the oil and fat globules emulsified in a continuous oil phase in which oil and fat globules covered with a lipoprotein film are dispersed. A method for quantifying fat and oil globules, in which the total amount of fat and oil is 40 to 75% by weight, the total amount of aqueous phase is 25 to 60% by weight, and the following items are described in this specification. The amount of oil globules measured per gram of continuous oil phase
It is characterized by being 0.10ml or more. The details of the configuration of the present invention will be explained below. In general, the state in which fat globules are dispersed in a continuous oil phase is said to be the state seen in butter, although it is only a small amount.The origin of this state is that in the process of manufacturing butter from cream, the oil globules that form cream are dispersed in a continuous oil phase. Most of them are O/W type to W/O type in the cooling and kneading process using the churning method or continuous butter making machine.
During the phase inversion into the mold, it is thought that only some of the oil globules that escaped destruction were dispersed in the continuous oil phase. It is thought that the presence of these fat globules is responsible for butter's good shape retention at high temperatures. Several methods have been tried to quantify the fat globules in butter, and the following are typical methods. We will also list the problems associated with this. Problems (1) Centrifugal separation method...The butter is melted, and the separation is incomplete.Centrifugation is performed to separate the continuous oil phase from the oil and fat globules.Dissolve and separate. The oil globules inside are destroyed.
(2) Dilution method: Melt the butter and count the number of pieces under a microscope. The oil globules are destroyed during sample processing. In both methods, the oil globules are destroyed during dissolution, separation, dilution, and microscopic treatment, making them extremely unsatisfactory as quantitative methods. The present inventor has established a highly accurate quantitative method that eliminates the above-mentioned drawbacks, and has completed the present invention. The method for quantifying fat and oil globules developed by the present inventor will be described below. Weigh out 5 g of the sample that has been cooled below the melting point and 5 g of cooled carbon tetrachloride into a 15 ml centrifuge tube. Sufficiently dissolve the fat and oil in carbon tetrachloride, taking care not to raise the temperature of the contents. Centrifuge at 4000 rpm (equivalent to 2500G) for 30 minutes using a centrifuge with a rotor radius (distance from the center of the rotation axis to the bottom of the centrifuge tube during rotation) of 14 cm. As the centrifugal separator, for example, a domestic centrifuge manufactured by KK, model 103N4 can be used. It is separated into an aqueous phase and an oil phase by centrifugation. Depending on the specific gravity of the aqueous phase, the aqueous phase may be located in the upper layer, the lower layer, or somewhere in between. The aqueous phase may be oil globules or protein aggregates, or the relatively transparent aqueous phase in which protein has been dissolved and oil globules may be separated into protein aggregates. Confirm under a microscope whether it is either oil globules or protein aggregates. After confirming that it is a fat globule, read the volume (ml) of that layer. The amount of oil and fat globules (ml) per gram of oil phase is determined from the separately measured oil content (according to the Japanese Agricultural Standards oil content measurement method for margarine) using the following formula. Volume of layer containing fat globules in ml/(Sample weight weighed in centrifuge tube in g) x (Oil content ratio in sample) Based on the above method for quantifying fat globules, when commercially available butter is analyzed, the results are as shown in Table 1. The results were obtained.

[Table] As can be seen from this table, the amount of fat and oil globules contained in butter is in the range of 0.02 to 0.03 (ml/g). As mentioned above, the present inventors have found that even in butter, where fat globules are said to be dispersed in a continuous oil phase, the amount of fat globules in the continuous oil phase is within the above range. Focusing on oil compositions in which the amount of oil globules in the continuous oil phase is greater than the above range, we have conducted extensive research on manufacturing methods and product performance evaluations, and as a result, we have found that such oil compositions can be manufactured. Surprisingly, oil and fat compositions containing more than a certain amount of oil globules in the continuous oil phase melt in the mouth and have better flavor than conventional butter and margarine. It has been found that when inflated, a cream with significantly superior melt-in-the-mouth texture and flavor can be obtained compared to conventional butter cream. In other words, if the amount of oil and fat globules is 0.10 (ml/g) or more, preferably 0.15 (ml/g) or more, even though the oil and fat composition has an oil phase as an external phase, when inhaled, the whiplash It has the same melt-in-the-mouth texture and flavor as cream, and has the same preservability and processability as butter cream. The reason why the emulsified oil and fat composition of the present invention exhibits remarkable special effects when entrained is that the amount of oil and fat globules dispersed in the continuous oil phase is
When air is infused at 0.10 (ml/g) or higher, air bubbles are incorporated into the continuous oil phase, and as the volume increases, the amount of continuous oil phase surrounding the oil globules decreases, causing the oil globules surface to It is presumed that the continuous oil phase covering the cream becomes an extremely thin film, and when you put it in your mouth, you will not feel that the outer phase is oil, resulting in a melt-in-your-mouth flavor similar to whipped cream. In addition, since the external phase oil envelops the fat globules to the end in a monomolecular film-like state, it is presumed that this prevents bacterial contamination from the outside and gives it a preservability similar to that of butter cream. The content of the present invention will be described in more detail below. In the present invention, oil phase forming substances include natural oils and fats such as palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, and whale oil, and/or hydrogenated or One or more of the processed oils and fats that have been subjected to one or more types of treatment such as fractionation and transesterification are used as necessary, such as oil-soluble agents, emulsifiers, oil-soluble antioxidants, oil-soluble pigments, oil-soluble fragrances, etc. It contains an oil-soluble substance. The aqueous phase-forming substance contains water and lipoprotein, preferably 0.6% or more, and as required, whole milk powder, skim milk powder, whey, buttermilk powder, casein, acid casein, sodium casein, whole milk, skim milk, Dairy products such as buttermilk and lactalbumin cheese separated from whey, serum albumin, egg white, water-soluble flavorings, viscosity modifiers such as starch, gelatin, and gums, sweeteners such as glucose, fructose, sucrose, maltose, and stevioside, Flavoring agents such as fruit, fruit juice, fermented milk, coffee, peanut paste, almond paste, cacao mass, cocoa powder, salt, and monosodium glutamate are added, and if necessary, water-soluble substances such as water-soluble emulsifiers are added. If necessary, the emulsified oil and fat composition of the present invention may be aerated with air, nitrogen, etc. before, during, or after production. Lipoprotein is a complex of protein and lipid that has not been significantly denatured by hot acids, alkalis, freezing, solvents, etc. Lipoproteins are found in the serum of cows, goats, and sheep, eggs of aquatic animals such as pollock, salmon, trout, carp, and sea urchins, and the eggs and biomembranes of birds such as chickens, quails, pheasants, ducks, and ostriches. included.
In the present invention, the lipoprotein content is important in order to obtain oil globules of 0.10 ml/g or more. If the lipoprotein content is less than 0.60%, oil globules of 0.10 ml/g or more cannot be obtained, and the characteristics of the present invention are lost rapidly.
Lipoprotein content is preferably 0.60% or more,
1.30% or more is preferable. Although the amount of oil and fat globules varies greatly depending on manufacturing conditions, a rough positive correlation can be found with the amount of lipoprotein. The aqueous phase ratio is in the range of 25 to 60% by weight, and if it exceeds 60% by weight, phenomena such as separation of water droplets will occur, which will significantly reduce storage stability. When mechanical stirring is applied, the aqueous phase separates and the emulsification is destroyed. Furthermore, if the aqueous phase is less than 25% by weight, the desired amount of fat and oil globules cannot be obtained, and the feeling when placed in the mouth is the same as that of butter cream. When the fat globule content and entrapment amount are the same but the aqueous phase ratio is different, an aqueous phase ratio of 25 to 60% exhibits a flavor more similar to whipped cream than an aqueous phase ratio of less than 10 to 25%. . The method for producing the oil and fat composition of the present invention is not particularly limited as long as the oil and fat composition of the present invention can be obtained. It was completed as expected. To explain specifically, first, 40 to 75% by weight of the above oil phase forming substance and 25 to 60% by weight are added to the entire final product.
Pre-emulsify % by weight of the aqueous phase former. The emulsion obtained by this preliminary emulsification may be in any of the following emulsified forms: oil-in-water type, water-in-oil type, and oil-in-oil-in-water type. Next, the emulsion is rapidly cooled and plasticized using a butter making machine such as a chain or continuous butter making machine, or a margarine making machine such as a votator, combinator, complexor, or perfecter. /Or it is necessary to form an oil-in-oil-in-water emulsion. Therefore, if an oil-in-water type and/or oil-in-oil-in-water type emulsion is formed in the pre-emulsification stage, it may be left as is, but if a water-in-oil type emulsion is formed in the pre-emulsification stage, it may be left as is during rapid cooling plasticization. It is necessary to change to an emulsion form of oil-in-water type and/or oil-in-oil-in-water type. The thus formed oil-in-water type and/or oil-in-oil-in-water type emulsion is then subjected to mechanical force to cause phase inversion, thereby obtaining the oil and fat composition of the present invention. Example 1 Oil phase: Hydrogenated fish oil Soybean white oil Flavor pigment 390Kg 209Kg 0.5Kg 0.5Kg Water phase: Walleye pollock egg water 15Kg 385Kg The oil phase and water phase are mixed and emulsified at a temperature of 45 to 55°C to form an O/W type. An emulsion is obtained, which is sterilized at 80°C for 15 seconds, then cooled to 8°C and kept at this temperature for 2 hours. It is then heated to about 19°C and held at this temperature for 6 hours, then cooled to 12°C and held for 10 hours. Then, it was passed through a continuous butter making machine to obtain the desired product. The oil and fat globules of this product were 0.14 ml/g. Comparative Example 1 Oil phase: Fish hardened oil Soybean white squeezed oil Flavor pigment 390Kg 209Kg 0.5Kg 0.5Kg Water phase Egg yolk (chicken) Water 8Kg 392Kg The oil phase and water phase are mixed and emulsified at a temperature of 45 to 55°C and W/O A mold emulsion was obtained and then rapidly cooled and plasticized using a votator. This product had zero fat and oil globules. Comparative Example 2 Egg yolk (chicken) was used as the aqueous phase instead of the aqueous phase in Example 1.
It was produced in the same manner as in Example 1 using the same formulation as in Example 1, except that 8 kg and 392 kg of water were used. The oil and fat globules of the obtained product were 0.07 ml/g. Example 2 Oil phase Palm oil Sunflower oil Flavor pigment 520Kg 278Kg 1Kg 1Kg Water phase Buffalo serum Salmon egg skim milk powder 1090Kg 50Kg 30Kg 30Kg The oil phase and water phase are mixed and emulsified at a temperature of 45℃ to 55℃ and O/ Obtain a W emulsion, then centrifuge to remove oil.
Get 930Kg of 85% cream. Next, the desired product was obtained through a continuous butter making machine. This product had oil globules of 0.28 ml/g. Comparative Example 3 4 kg of monoglyceroid was added to the oil phase of Example 2, and 1168.4 kg of water was used as the aqueous phase instead of the aqueous phase of Example 2.
It was produced in the same manner as in Example 2 except that 1.6 kg of lecithin and 30 kg of skim milk powder were used. The resulting product had zero fat and oil globules. Example 3 Oil phase Hydrogenated fish oil Soybean white oil Flavor pigment 520Kg 129Kg 0.5Kg 0.5Kg Water phase Egg yolk (chicken) Buttermilk powder water 25Kg 20Kg 305Kg Mix and emulsify the oil phase and water phase at a temperature of 45℃ to 55℃ An O/W emulsion was obtained. This product was sterilized at 80°C for 15 seconds, and then rapidly cooled and plasticized in a combinator to produce the product. The oil and fat globules of this product were 0.24 ml/g. Syrup and Western liquor were added to each sample of Examples 1 to 3, Comparative Examples 1 to 3, butter, and synthetic cream, and the mixture was incubated and used as samples for flavor evaluation. The holding method is Examples 1 to 3 and Comparative Examples 1 to 3. In the case of butter, add 300g of sample, 75g of syrup with a sugar concentration of 75%, and 5g of rum, and mix with a Kenwood mixer at maximum speed of 15
I held her for a minute. For synthetic creams, sample at a temperature of approximately 5℃
300g, 75g syrup with 75% sugar concentration, 5g rum
was added and inflated using a Kenwood mixer at maximum speed for about 4 minutes and 30 seconds to bring the final temperature to about 10°C. Based on the flavor of this whipped cream and the cream of Comparative Example 3 (standard butter cream), the flavor of other creams was evaluated by 20 panelists specializing in sensory tests. The evaluation criteria are: Flavor identical to whipped cream 20 points Flavor very close to whipped cream 15 points Flavor intermediate to whipped cream 10 points Flavor very close to buttercream Buttercream 5 points Flavor identical to buttercream 0 The values in Table 2 indicate the average evaluation values.

[Table] From the results in Table 2, it is clear that there is a significant difference in flavor when the fat globule amount reaches 0.10. The products of Examples 1 to 3 had exactly the same processability as buttercream when artificial flowers were placed on a cake stand, and even after being frozen and stored at -20°C for 3 months,
There was no abnormality in flavor, and the product had the same flavor and melt-in-the-mouth texture as before freezing. Table 3 shows the shelf life results of Examples 1 and 2, Comparative Examples 1 and 3, and cream (60% oil content). Storage conditions were 10°C.

[Table] It can be seen that the product of the present invention has a much better preservability than cream.

Claims (1)

[Scope of Claims] 1. An aqueous phase or/and an aqueous phase containing the oil globules are emulsified in a continuous oil phase in which oil globules covered with a lipoprotein film are dispersed, and optionally, an aqueous phase containing the oil globules is emulsified. Moreover, the total amount of fat and oil is 40~
75% by weight, total water phase amount is 25-60% by weight,
An oil and fat composition characterized in that the amount of oil and fat globules measured by the oil and fat globule quantitative method comprising the following - is 0.10 ml or more per gram of oil phase. Weigh out 5 g of the sample that has been cooled below the melting point and 5 g of cooled carbon tetrachloride into a 15 ml centrifuge tube. Sufficiently dissolve the fat and oil in carbon tetrachloride, taking care not to raise the temperature of the contents. Centrifugation is performed at 4000 rpm for 30 minutes using a centrifuge with a rotor radius (distance from the center of the rotation axis to the bottom of the centrifuge tube during rotation) of 14 cm. It is separated into an aqueous phase and an oil phase by centrifugation. Depending on the specific gravity of the aqueous phase, the aqueous phase may be located in the upper layer, the lower layer, or somewhere in between. In the aqueous phase, the oil and fat globules may be protein aggregates, and the oil and fat globules may be separated into protein aggregates from a relatively transparent aqueous phase in which protein is dissolved. Confirm under a microscope whether it is either oil globules or protein aggregates. After confirming that it is a fat globule, read the volume (ml) of that layer. The amount of oil and fat globules (ml) per gram of oil phase is determined from the separately measured oil content (according to the Japanese Agricultural Standards oil content measurement method for margarine) using the following formula. Volume of layer containing oil globules (ml)/(sample weight weighed in centrifuge tube (g)) x (oil ratio in sample)