JPH0452110B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to the production of a creamy fat composition, and provides a novel method for producing a creamy fat composition in which the resulting product has good suitability not only as whipping cream but also as coffee cream. It is. BACKGROUND ART Conventionally, cream has been widely whipped to be used as a raw material for making confectionery and food products, or added to coffee to improve its flavor. Fresh cream is the best cream to use in terms of flavor, but fresh cream is expensive, its quality fluctuates dramatically depending on factors such as the season and storage conditions, and its physical properties also prevent it from retaining its shape. It has disadvantages such as poor performance. For this reason, there is a known method of modifying fresh cream or modified cream by adding polyglycerin esters, as described in Japanese Patent Publication No. 45-31914, but recently, animal and vegetable fats and oils have been used, and emulsifiers have been added to this. Synthetic creams are widely produced in which desired physical properties are imparted by adding aqueous solutions containing milk solids, stabilizers, and the like. Conventionally, as a manufacturing method for synthetic cream, JP-A-56
Publication No. 131360 describes that it is produced by adding soybean lecithin, sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, or polyglycerin fatty acid ester to oil and fat and whipping the mixture. Furthermore, JP-A-58-149649 reports the use of a mixture of two or more selected from polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester as an emulsifier. It can be seen that the emulsifier has a considerable effect on improving cream sagging and overrun. However, it is impossible to go further and provide the suitability of cream for coffee like fresh cream, and at present there is no known emulsifier that satisfies all the requirements. The present invention was made in view of the above circumstances, and as a result of many years of research in order to obtain a creamy fat composition that satisfies not only the whip test, which is important for testing creams, but also the coffee aptitude test. The problem was solved by using a polyglycerin condensed ricinoleate ester and a sucrose fatty acid ester together as an emulsifier when producing a creamy fat composition from an aqueous solution containing solids. The polyglycerin condensed ricinoleic acid ester used in the present invention is a condensed ricinoleic acid obtained by heating and dehydrating ricinoleic acid and condensing 3 to 6 molecules,
It is an ester of polyglycerin obtained by dehydration condensation of glycerin, and is included in a series of glycerin fatty acid esters, and has been known to be used in the production of w/o emulsions such as margarine. Sucrose fatty acid ester is an ester bond of sucrose and fatty acid, and is a mixture of mono-, di-, and tripolyesters.
HLB has a range of 1 to 16, which is wider than other surfactants and can be used depending on the purpose. Even if the polyglycerin condensed ricinoleic acid ester and the sucrose fatty acid ester are used alone as emulsifiers for fats and oils, a completely satisfactory foamed product cannot be obtained, but when both are used in combination, a remarkable improvement effect is produced. The effect of mixed use will now be explained using Experimental Example 1. The experiment consisted of 20% palm hydrogenated oil and 10% rapeseed hydrogenated oil.
%, hydrogenated soybean oil 70%, and heated to 70°C to dissolve the mixture to produce known emulsifying compositions as shown in Table 1, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester alone and mixtures thereof. were mixed and dissolved as an emulsifier. The sucrose fatty acid ester was simply dispersed in an aqueous solution. Next, add 1% sodium hexametaphosphate to an aqueous solution of 8% non-fat milk solids, heat to 70°C, add 4.7 kg of the prepared oily substance to 5.3 kg of the aqueous solution, and mix with a homomixer. Then homogenize with a homogenizer at a pressure of 100
The mixture was homogenized at Kg/cm ² , cooled to 40° C. for aging, and subjected to the tests shown in Table 1. In addition, in the whip test in the table, 1 kg of cream was whipped with dial 5 using a Kenwood mixer, and in the coffee test, coffee was heated to 80°C, 5% cream was added, and feathering and oil-off tests were conducted. For the coffee aptitude test, 5% cream was added, and dispersibility, feathering, and the presence or absence of floating substances on the surface were observed and an overall judgment was made. The results are shown in Table 1.

【table】

[Table] Suitability for cold coffee; Good; Fairly good +; Fairly bad -; Bad As shown in Table 1, when polyglycerin condensed ricinoleic acid ester was used alone (No. 7), the viscosity became significantly higher and the sucrose When fatty acid ester is used alone (No. 8), the viscosity becomes low and cannot be whipped. However, when the polyglycerol condensed ricinoleic acid ester of the present invention and sucrose fatty acid ester were used in combination (No. 9), the whipping time was significantly shortened and the artificial flower quality was also good, especially in the cold coffee test, which was an excellent result that cannot be seen anywhere else. showed his sexuality. On the other hand, with the combinations of known emulsifiers No. 1 to 5, No. 10 to 11, and No. 14, the artificial flower performance was poor or rather good, and there was a noticeable difference from the method of the present invention especially in the cold coffee test. The sucrose fatty acid esters which are recognized and combined with the polyglycerol condensed ricinoleic acid ester of the present invention are glycerin monostearate (No. 12) and sorbitan monostearate (No. 13).
If you change it to , the result will be clearly inferior in artificial flower performance and cold coffee aptitude test. From Experimental Example 1 above, it is clear that the method of the present invention is more effective than the conventional method in terms of shortening whipping time, artificial flower quality, and coffee suitability. The amount of polyglycerin condensed ricinoleic acid ester used in the present invention is 0.05 to 3.0 relative to oil and fat.
%, preferably 1 to 3%, and the sucrose fatty acid ester used in combination with this is 0.1 to 6.0%, preferably 1
It is ~3%, and if the amount used is too small, the stability of the emulsion will deteriorate significantly, and if the amount is too large, the flavor of the product will be poor. The type of HLB sucrose fatty acid ester to be used should be selected depending on the purpose.
If emulsion stability and heat resistance of the liquid cream are important, use one with a high HLB to make the bubbles in the whipped cream fine, and if you want to make the structure smooth, use one with a low HLB. The effects of using various HLB sucrose fatty acid esters and polyglycerin condensed ricinoleic acid esters will be explained using Experimental Example 2. In Experimental Example 2, preparation and testing were carried out in the same manner as in Experimental Example 1, and the results shown in Table 2 were obtained.

[Table] As shown in Table 2, when a sucrose fatty acid ester with an HLB of 15 is used and the ratio of the amounts of sucrose fatty acid ester and polyglycerin condensed ricinoleate ester is 1:9, the heat resistance is low. When the amount added was 9:1, the artificial flower properties were slightly poor. Other quality characteristics were usable without any problems. Furthermore, when a sucrose fatty acid ester with an HLB of 5 was used and the ratio of the amount added was 1:9, the emulsion stability, artificial flower properties, and heat resistance were slightly poor, but there were no problems with other quality characteristics. However, it was still usable. Other ratios gave creams that were good in all quality characteristics. In particular, when HLB11 sucrose fatty acid ester was used, a cream with excellent emulsion stability and heat resistance could be obtained regardless of the ratio of the added amounts of sucrose fatty acid ester and polyglycerin condensed ricinoleate ester. The mixing ratio of sucrose fatty acid ester to polyglycerin condensed ricinoleic acid ester is preferably 1 to 3 for the former and 3 to 1 for the latter.If the ratio exceeds 1 to 3 for the former, the emulsion stability will be excessively improved and whipping will be extremely difficult. However, if the latter is less than 1 compared to the former 3, the stability of the liquid cream becomes extremely poor and there is a drawback that it tends to solidify. However, as mentioned above, the problem can be solved by selecting the sucrose fatty acid ester. The oils and fats used in the present invention include hydrogenated oils such as hydrogenated soybean oil, hydrogenated palm oil, hydrogenated corn oil, hydrogenated cottonseed oil, hydrogenated coconut oil, and hydrogenated palm kernel oil, alone or in combination, or by conventional methods. You can include transesterified fats and oils. When using,
When the oil or fat or an oil-based substance obtained by mixing the oil and fat with an emulsifier or the like is cooled from 70°C at a cooling rate of 20°C/min as measured by a differential scanning calorimeter (DSC), the temperature at which crystallization starts is in the range of 8 to 18°C. at 0°C
It is preferable to hold the temperature for 10 minutes and adjust the temperature so that the endothermic peak peak reaches 120°C or higher at a temperature increase rate of 2°C/min.
For example, 30% palm hydrogenated oil and 70% soybean hydrogenated oil are mixed, heated and melted at 70°C, and 0.5% polyglycerin condensed ricinoleic acid ester is added to this mixture.The DSC curve at this time is as shown in Figure 1. Second
As shown in the figure. In the figure, a indicates heat generation, and b indicates the crystallization opening temperature, and the crystallization initiation temperature of the above oily substance is 14°C. In addition, c in FIG. 2 indicates endotherm, and d indicates the apex of the endothermic peak, which was at 15°C. If a fat or oily substance with a temperature outside the crystallization start temperature range or below the peak of the endothermic peak is used, the stability of the emulsion will deteriorate, resulting in poor whipping properties and coffee suitability, so care must be taken. When carrying out the process, polyglycerol ricinoleate is dissolved in the above-mentioned fat and oil, and a mixture of non-fat milk solids, sucrose fatty acid ester and other necessary materials and a desired amount of water is prepared separately, and the mixture is mixed with the above-prepared oily substance. Mix and homogenize. For mixing and homogenization, any equipment normally used for emulsification can be used. The creamy fat composition thus obtained has good suitability as a whipping cream. This will be explained below using examples. Example 1 Mix 30% palm hydrogenated oil and 70% soybean hydrogenated oil
The mixture was heated and dissolved at ℃, and 0.5% of polyglycerin condensed ricinoleic acid ester was dissolved therein. Separately, 0.5% of sucrose fatty acid ester (HLB11) and 0.5% of sodium hexametaphosphate were added to an aqueous solution containing 8% non-fat milk solids and heated to about 70°C. 4.7 kg of the above oil and fat preparation and 5.3 kg of the above aqueous solution were mixed with a homomixer while keeping the temperature at 70°C, then homogenized with a homogenizer at a homogenization pressure of 100 kg/cm ² , cooled to 4°C with a condenser, and maintained at that temperature. It was aged. The emulsion is so stable that it does not thicken even when the obtained liquid cream is heated to 35℃ and cooled to 5℃ again, and the flavor is good.When whipped, it has good artificial flower properties, and when added to coffee. Also, no feathering, oil-off, etc. occurred. Example 2 A liquid cream was produced by changing the sucrose fatty acid ester of HLB11 used in Example 1 to the sucrose fatty acid ester of HLB5 and keeping the other conditions the same. As a result of subjecting this liquid cream to a coffee test,
It showed good suitability for coffee both hot and cold. Also, as a result of whipping and making artificial flowers, the folds were sharp, shiny, and finely textured.

[Brief explanation of the drawing]

Figure 1 shows the DSC curve when cooling, and Figure 2 shows the DSC curve when heating. a...Exotherm, b...Crystal initiation temperature, c...Endotherm, d...
Endothermic peak apex.

Claims (1)

[Claims] 1. When emulsifying fats and oils to produce a creamy fat composition, a mixture of 1 to 3 parts of sucrose fatty acid ester to 1 to 3 parts of sucrose fatty acid ester is used as an emulsifier. A method for producing a creamy fat composition. 2. In DSC measurement, when cooling from 70℃ at a cooling rate of 20℃/min, the crystallization onset temperature is in the range of 8 to 18℃, and after holding at 0℃ for 10 minutes, the endothermic peak is reached at a heating rate of 2℃/min. 2. A method for producing a creamy fat composition according to claim 1, characterized in that an oil or fat prepared to have a peak temperature of 12° C. or higher or an oily substance prepared by adding an emulsifier to the oil or fat is used. 3. The method for producing a creamy fat or oil composition according to claim 1, wherein the amount of polyglycerin condensed ricinoleic acid ester added is 0.05 to 3.0% by weight based on the fat or oil. 4 Addition amount of sucrose fatty acid ester relative to fats and oils
The creamy fat composition according to claim 1, which has a content of 0.1 to 6.0%.