JPH051700B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] Although the present invention is an oil-in-water emulsion with a low fat and oil content and a high water content, it has the same foaming characteristics as ordinary high-fat cream for foaming, that is, a moderate overrun. The present invention relates to a method for producing a low-fat cream for foaming, which has good artificial flower properties and also has good shape retention for a long time even at room and cold temperatures. The foamy low-fat cream according to the present invention can be used as a topping or sandwich in foods such as confectionery, bread, and desserts, in addition to its main use as cream. [Technical Background and Description of Prior Art] The “solid fat ratio” of oils and fats in this specification is based on nuclear magnetic resonance spectroscopy [BL Madison & R.C. Hill: Journal;
of the American Oil Chemists Society (BL Madison & RC Hill:
Journal of The American Oil Chemist's
Society) Volume 55, Issue 3, Page 328 (1978)]
This is a numerical value measured by. The average particle size of fat globules in this specification is measured using a centrifugal automatic particle size distribution analyzer [Horiba, Ltd. (CAPA-
500 type)] at a centrifugal speed of 5,000 rpm and a particle spacing of 0.3μ.
Measure the particle size distribution of fat globules in the range of 0.3-3.3μ,
This is the particle size when the cumulative particle size distribution reaches 50%. The foaming cream traditionally used for toppings or sandwiches has a fat content of 40%.
50% (by weight), but in recent years, various foaming creams with low fat content have been researched and some products have been developed from nutritional or economical points of view. Due to the reduced fat content of these products, the tissue becomes soft and stiff, making whipped cream with a weak texture, and syneresis is likely to occur.The current situation is that no product with good shape retention at room or cold temperatures has yet been developed. be. The present inventors have conducted repeated research on foaming creams in order to solve the above-mentioned problems with conventional products. By combining the above ingredients, selecting the solid fat ratio of oil and fat, and adjusting the particle size of fat globules in the oil-in-water emulsion, even low-fat creams can be made into ordinary high-fat creams for foaming. It was discovered that an oil-in-water emulsion (low-fat cream for foaming) having similar foaming properties and good shape retention for a long time even at room temperature and cold temperature can be obtained, and based on this knowledge, the present invention was achieved. [Object of the Invention and Summary of the Invention] The object of the present invention is to produce a low-fat cream for foaming that can be used for toppings or sandwiches in foods such as confectionery, bread, and desserts even if the oil content is low. to provide law,
In detail, although it is an oil-in-water emulsion with low fat and high water content, it has the same foaming properties as ordinary high-fat cream for foaming, that is, moderate overrun, good artificial flower properties, and can be used at room temperature and cold temperature. An object of the present invention is to provide a method for producing a low-fat cream for foaming that can maintain good shape retention for a long time. The present invention involves adding an emulsifier to fats and oils to prepare an oil phase component, adding an emulsifier to water to prepare an aqueous phase component, and adding an oil phase component to the aqueous phase component and emulsifying the resulting mixture. In the production of oil-in-water emulsions for foams, the emulsifier used in the preparation of the oil phase component is a polyglycerin fatty acid ester with an HLB of 0.6 or less.
It must be a polyglycerol fatty acid ester with an HLB of 9.5 or more, and the amount of the water phase component when adding the oil phase component to the water phase component is 80 to 90% of the final product.
(weight), and the amount of oil phase components is 20
~10% (by weight), thereby creating a foam-forming cream with moderate overrun, good artificial flower properties, good shelf life at room temperature, and good shelf life at cold temperatures. This is a method for producing fat cream. As an emulsifier in the preparation of the aqueous component of the present invention, polyglycerin fatty acid esters with an HLB of 10.0 or more can be used, and the emulsifier is used in an amount of 0.1 to 1.0% (by weight) relative to the aqueous component. I can do it. Further, the emulsifier in the preparation of the oil phase component of the present invention can be used in an amount of 2 to 9% (by weight) based on the oil phase component, and the solid fat ratio at 10°C is 60% (by weight). ) or more can be used. 6.0 or less in the preparation of the oil phase component of the present invention.
As polyglycerol fatty acid esters of HLB,
Tetraglycerin pentastearate, tetraglycerin pentaoleate, hexaglycerin tristearate, decaglycerin decaoleate, decaglycerin pentastearate, decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin Emulsifiers selected from the group consisting of tristearate, tetraglycerol monostearate and mixtures thereof can be used, and as polyglycerol fatty acid esters with an HLB of 9.5 or more, hexaglycerol monostearate, degaglycerin distearate, degaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexaglycerin monooleate,
Using an emulsifier selected from the group consisting of hexaglycerin monolaurate, degaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, decaglycerin monomyristate, decaglycerin monolaurate and mixtures thereof. can do. 10.0 or more in the preparation of the aqueous phase components of the present invention.
As polyglycerol fatty acid esters of HLB,
degaglycerin monolaurate, degaglycerin monomyristate, hexaglycerin monolaurate, degaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monostearate,
Emulsifiers selected from the group consisting of hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate and mixtures thereof can be used. [Detailed Description of the Invention] The low-fat cream for foaming of the present invention is composed of oil and fat and an emulsifier, an oil phase component in an amount of 10 to 20% (by weight) of the final product, and water and an emulsifier. It consists of 80-90% (by weight) of the aqueous phase component,
It is manufactured by the method detailed below. Adding an emulsifier of 2 to 9% (by weight) of the oil phase components to the oil and fat, heating the resulting mixture while stirring,
Prepare the oil phase component by dissolving it and heat the oil phase component to 70-80℃.
to hold. Separately, add 0.1 to 1% of the water phase components to water.
(by weight) of emulsifier is added, the resulting mixture is heated with stirring, and dissolved to prepare the aqueous phase component, and the aqueous phase component is maintained at 70-80°C. Take at least 80% (by weight) of the aqueous phase component of the final product, add to it the aforementioned oil phase component of not more than 20% (by weight) of the final product, and mix the resulting mixture in a conventional manner (e.g., by vigorously mixing with a super mixer). stirring)
After pre-emulsifying and sterilizing the pre-emulsion if necessary, this is homogenized using a high-pressure homogenizer at a temperature of 70 to 80°C and high pressure (for example, 200 to 900 Kg/cm ² ). , the average particle size of fat globules in the oil-in-water emulsion is adjusted to 0.7μ or less. The homogenized oil-in-water emulsion is rapidly cooled to below 10°C to obtain a foamy low-fat cream. The emulsifier used to prepare the oil phase component is a mixture of polyglycerin fatty acid esters with an HLB of 6.0 or less and polyglycerin fatty acid esters with an HLB of 9.5 or more. In preparing the aqueous phase components, sugars, dyes, flavors and taste substances can be added, if desired. The oil and fat used to prepare the oil phase component is an edible oil and fat that can produce a foam-forming product with good artificial flower properties, room temperature and cold storage stability, and a moderate overrun. Any oil can be used, but any oil or fat having a solid fat ratio at 10°C of 60% (by weight) or more can be used. For example, it is possible to use ordinary edible animal and vegetable oils, oils and fats that have been chemically and/or physically treated, such as hardened oils, fractionated oils, transesterified oils, etc., or mixtures thereof. The solid fat ratio of fats and oils was determined using nuclear magnetic resonance spectroscopy [BL Madison & R.
Sea Hill: Journal of the American Oil Chemists Society (BL
Madison & RC Hill: Journal of The
American Oil Chemist's Society, Vol. 55, No. 3, p. 328 (1978)]. The emulsifier used in the preparation of the aqueous phase component of the low-fat foam cream of the present invention has a molecular weight of 10.0 or more.
This is an emulsifier for HLB polyglycerol fatty acid esters. Any polyglycerin fatty acid ester with an HLB of 10.0 or more that is normally used as an emulsifier can be used, but for example, decaglycerin monolaurate, decaglycerin monomer, etc. State, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, Preferably, it is selected from the group consisting of tetraglycerol monolaurate, hexaglycerol sesquistearate and mixtures thereof. The emulsifier used in the preparation of the oil phase component of the low-fat foam cream of the present invention has an HLB of 6.0 or less.
The emulsifier is selected from the group consisting of a mixture of polyglycerol fatty acid esters with an HLB of 9.5 or more and polyglycerol fatty acid esters with an HLB of 9.5 or more.
Any polyglycerol fatty acid ester with an HLB of 6.0 or less that is normally used as an emulsifier can be used. oleate, hexaglycerol tristearate, decaglycerol decaolate, decaglycerol pentasteate, decaglycerol pentaoleate,
Preferably, it is selected from the group consisting of hexaglycerol pentastearate, hexaglycerol pentaoleate, tetraglycerol tristearate, tetraglycerol monostearate and mixtures thereof. Any polyglycerin fatty acid ester with an HLB of 9.5 or more that is normally used as an emulsifier can be used, but for example, hexaglycerin monostearate, decaglycerin diester, etc. Stearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexaglycerin monooleate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monolaurate , decaglycerin monomyristate,
Preferably, it is selected from the group consisting of decaglycerol monolaurate and mixtures thereof. Although the low-fat cream for foaming of the present invention is an oil-in-water emulsion with low fat and high water content, it has the same foaming properties as ordinary high-fat cream for foaming, that is, moderate overrun and good It has good artificial flower properties and good shape retention for a long time even at room and cold temperatures, and can be used for toppings or sandwiches in foods such as confectionery, bread, and desserts. The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples. Test Example 1 A test was conducted on the oil phase content of low-fat cream for foaming. (1) Preparation of sample Oil phase content is 5 to 25% as shown in Table 1.
(Weight) A low-fat cream for foaming was prepared in the same manner as in Example 1, except that the weight was changed. (2) Test method (2-1) Whip method Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd.)
Using 400ml of sample, starting temperature: 9℃,
Whipping was carried out under the conditions of finishing temperature: 12°C and rotation speed: 180 rpm. (2-2) Measurement of artificial flower properties The whipped sample was placed in a piping bag, and the condition was observed when squeezed to form an artificial flower into a flower shape. (Judgment of artificial flower properties) Good: The texture is smooth and has artificial flower properties. Poor: The tissue is rough and beautiful edges cannot be formed, or the flower is weak and does not have artificial flower properties. (2-3) Measurement of storage stability at room temperature The whipped sample was placed in a piping bag, squeezed to form an artificial flower, and stored in a sealed state at 20 to 25°C, and the state was observed 48 hours later. (Determination of room temperature storage stability) Good: No change in shape and no syneresis. Defective: The shape has changed or syneresis has occurred. (2-4) Measurement of cold storage stability The whipped sample was placed in a piping bag and squeezed to form an artificial flower, which was then stored in a refrigerator in a sealed state, and the state was observed one week later. (Judgment of cold storage stability) Good: No change in shape and no syneresis. Defective: The shape has changed or syneresis has occurred. (2-5) Measurement of overrun The overrun of the whipped sample was calculated using the following formula. Overrun (%) = (Weight of a given volume of sample) - (Weight of a whipped sample of the same volume) / (Weight of a whipped sample of the same volume) x 100 (2-6) Average particle size of fat globules Measurement The sample immediately after homogenization was diluted 500 to 3000 times with distilled water, and using a centrifugal automatic particle size distribution analyzer (manufactured by Horiba, Model CAPA-500),
The particle size distribution of fat globules with a particle size in the range of 0.3 to 3.3μ was measured under the conditions of 5000 rpm and a particle spacing of 0.3μ, and the particle size when the cumulative particle size distribution reached 50% was defined as the average particle size. (3) Test results The test results were as shown in Table 1.

[Table] According to Table 1, even if the oil phase content in the sample is 20% (weight) or less, low-fat foam for foaming has good artificial flower properties, room temperature storage stability, and cold storage stability, and has a moderate overrun. A cream was obtained, but when the oil phase content was less than 10% (by weight), the artificial flower properties, room temperature storage stability, and cold temperature storage stability were both poor, making it unsuitable as a product. Moreover, when the oil phase content was 25% (weight) or more, artificial flower properties, room temperature storage stability, and cold temperature storage stability were good, but the overrun was too low and the product was not suitable as a product. Test Example 2 A test was conducted on the type of emulsifier used in the aqueous phase component of a low-fat cream for foaming. (1) Preparation of Sample A low-fat cream for foaming was prepared in the same manner as in Example 1, except that the emulsifier shown in Table 2 was used as the emulsifier in the preparation of the aqueous phase component. Hexaglycerin monostearate, decaglycerin distearate, decaglycerin monostearate, decaglycerin monomyristate, and decaglycerin monolaurate in Table 2 were those manufactured by Nikko Chemicals. (2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 2.

[Table] According to Table 2, HLB of 10.0 or more is used as an emulsifier in the aqueous phase component of low-fat cream for foaming.
When polyglycerin fatty acid esters were used, a good product with good artificial flower properties, good room temperature storage stability, and cold storage stability, and a moderate overrun was obtained. Similar tests were conducted with different oil phase contents in low-fat foam creams, and similar results were obtained. Test Example 3 A test was conducted on the amount of emulsifier used in the aqueous phase component of a low-fat foam cream. (1) Preparation of sample Decaglycerin monolaurate (manufactured by Nikko Chemicals, HLB: 15.5) as shown in Table 3
A low-fat cream for foaming was prepared in the same manner as in Example 1, except that the amount of . (2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 3.

[Table] According to Table 3, when the amount of decaglycerin monolaurate used in the aqueous phase component of low-fat cream for foam is in the range of 0.1 to 1.0% (by weight), artificial flowers, room temperature storage, and cold temperature storage are improved. A good product with good overrun and moderate overrun was obtained, but the amount of decaglycerol monolaurate used in the aqueous phase component was less than 0.1 (by weight) and 1.1%.
(weight), the artificial flowers, room temperature storage stability, and cold temperature storage stability were poor, and the product was not suitable as a product. Similar tests were conducted by changing the oil phase content of the low-fat foaming cream and the type of emulsifier used in the aqueous phase component of the low-fat foaming cream, but similar results were obtained in each case. Test example 4 Used as an oil phase component of low-fat cream for foaming
A test was conducted on types of polyglycerol fatty acid esters (hereinafter sometimes referred to as "emulsifier A") with an HLB of 6.0 or less. (1) Preparation of sample The emulsifier used in the oil phase component of low-fat cream for foaming was decaglycerin monostearate 5.
part (weight) and 5 parts (weight) of emulsifier A shown in Table 4
A low-fat cream for foaming was prepared in the same manner as in Example 1, except that a mixture of the following was used. Tetraglycerol pentastearate, hexaglycerol tristearate, tetraglycerol monostearate and decaglycerol tristearate in emulsifier A in Table 4 are manufactured by Nikko Chemicals, and hexaglycerol pentastearate is manufactured by Sakamoto Pharmaceutical Co., Ltd. I used the manufactured one. (2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 4.

【table】

[Table] According to Table 4, as emulsifier A used in the oil phase component of low-fat cream for foaming, 6.0 or less
When HLB polyglycerol fatty acid esters were used, a good product with good artificial flower properties, good room temperature storage stability, and cold storage stability, and a moderate overrun was obtained. Similar tests were conducted by changing the oil phase content of the low-fat foam cream and the type and amount of emulsifier used in the aqueous phase component of the low-fat foam cream, but similar results were obtained in each case. It was done. Test Example 5 Used as an oil phase component of low-fat cream for foaming
A test was conducted on types of polyglycerol fatty acid esters (hereinafter sometimes referred to as "emulsifier B") with an HLB of 9.5 or higher. (1) Sample preparation The emulsifier used in the oil phase component of the low-fat cream for foaming was a mixture of 3 parts (by weight) of tetraglycerin monostearate and 7 parts (by weight) of emulsifier B shown in Table 5. A low fat cream for foaming was prepared in the same manner as in Example 1. Decaglycerin monolaurate, decaglycerin monomyristate, decaglycerin monostearate, and hexaglycerin monostearate in Table 5 were manufactured by Nikko Chemicals, and tetraglycerin monooleate was manufactured by Sakamoto Pharmaceutical Co., Ltd. . (2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 5.

[Table] According to Table 5, as emulsifier B used in the oil phase component of low-fat foam cream,
When HLB polyglycerol fatty acid esters were used, a good product with good artificial flower properties, good room temperature storage stability, and cold storage stability, and a moderate overrun was obtained. Similar tests were conducted by changing the oil phase content of the low-fat foam cream and the type and amount of emulsifier used in the aqueous phase component of the low-fat foam cream, but similar results were obtained in each case. It was done. Test Example 6 A test was conducted on the amount of emulsifier used in the oil phase component of a low-fat cream for foaming. (1) Sample preparation The emulsifiers used in the oil phase component of low-fat cream for foaming were 5 parts (by weight) of tetraglycerin monostearate (manufactured by Nikko Chemicals, HLB: 6.0) and decaglycerin monostearate (manufactured by Nikko Chemicals). Made in Japan, HLB: 12.0) 5 parts (weight)
Example 1 except that the mixed emulsifier was mixed and used and the amount of the mixed emulsifier was changed to the amount shown in Table 6.
A low-fat cream for foaming was prepared in the same manner as above. (2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 6.

[Table] According to Table 6, if the total amount of tetraglycerin monostearate and decaglycerin monostearate used in the oil phase component of low-fat foam cream is in the range of 2 to 9% (by weight), artificial flowers A good product with good room temperature and cold storage stability and moderate overrun was obtained, but the total amount of tetraglycerol monostearate and decaglycerol monostearate used in the oil phase component was 2. % (by weight) and less than 10
% (weight) or more, the artificial flower performance, room temperature storage stability, and cold temperature storage stability were poor, and the product was not suitable as a product. Oil phase content of low-fat cream for foaming, type and amount of emulsifier used in water phase component of low-fat cream for foaming, and ratio and type of emulsifier A and emulsifier B used in oil phase component of low-fat cream for foaming Similar tests were conducted with different values, but similar results were obtained in each case. Test Example 7 A test was conducted on the solid fat ratio of oils and fats used in the preparation of low-fat cream for foaming. (1) Preparation of samples Commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio (measured by nuclear magnetic resonance spectroscopy) of 0% (weight) at 10°C and a solid fat ratio of 67 at 10°C % (by weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.), and as shown in Table 7, the solid fat ratio at 10°C is 30~30.
Prepare 67% (by weight) fats and oils, use these fats, and use hexaglycerin pentastearate (manufactured by Nikko Chemicals Co., Ltd., HLB: 4.0) as an emulsifier to be used in the oil phase component of low-fat foam cream.
A low-fat cream for foaming was prepared in the same manner as in Example 1, except that 5 parts (by weight) of decaglycerin monostearate (manufactured by Nikko Chemicals Co., Ltd., HLB: 12.0) were mixed and used. (2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 7.

〔Effect of the invention〕

Although the low-fat cream for foaming of the present invention is an oil-in-water emulsion with low fat content and high water content, it has foaming properties similar to ordinary high-fat cream for foaming, that is, moderate overrun, It has good artificial flower properties and good shape retention for long periods at room and cold temperatures.

Claims (1)

[Claims] 1. (A) Adding an emulsifier to oil and fat to prepare an oil phase component, (B) Adding an emulsifier to water to prepare an aqueous phase component, and (C) Adding an emulsifier to an aqueous phase component. In the production of an oil-in-water emulsion for foaming, which comprises adding a phase component and emulsifying the resulting mixture to prepare an oil-in-water emulsion, the preparation of the oil phase component in (A) above is carried out in a solid state at 10°C. Oils and fats with a fat ratio of 60% or more (by weight), polyglycerin fatty acid esters with an HLB of 6.0 or less,
An emulsifier consisting of a mixture of polyglycerol fatty acid esters with an HLB of 9.5 or more is added at a ratio of at least 2% (by weight) to the oil phase component, and the above-mentioned
The aqueous phase component in (B) is prepared by adding polyglycerol fatty acid esters with an HLB of 10.0 or more to water in a proportion of at least 0.1% (by weight) based on the aqueous phase component, and The amount of ingredients in the final product
80-90% (by weight), and the amount of the oil phase component is 10-20% (by weight) of the final product. 2. In the preparation of the oil phase component in (A) above, the emulsifier is added in an amount of 2 to 9% (by weight) based on the oil phase component, and in the preparation of the water phase component in (B) above, the emulsifier is added in an amount of 10.0% or more. of HLB polyglycerin fatty acid esters, 0.1 to 1.0% (weight) based on the water phase components.
Claim 1 characterized in that the amount of
A method for producing a low-fat cream for foaming as described in Section 1. 3. The polyglycerol fatty acid esters with an HLB of 6.0 or less used in the preparation of the oil phase component in (A) above are tetraglycerol pentasterate,
Tetraglycerin pentaoleate, hexaglycerin tristearate, decaglycerin decaoleate, decaglycerin pentastearate,
Claims characterized in that the product is selected from the group consisting of decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, tetraglycerin monostearate and mixtures thereof. A method for producing a low-fat cream for foaming according to item 1 or 2. 4 The polyglycerin fatty acid esters with an HLB of 9.5 or more used in the preparation of the oil phase component in (A) above include hexaglycerin monostearate, decaglycerin distearate, decaglycerin dioleate, and tetraglycerin monolaurate. ,
Hexaglycerin sesquistearate, hexaglycerin monooleate, hexaglycerin monolaurate, decaglycerin monostearate,
decaglycerin monooleate, decaglycerin monolinoleate, decaglycerin monomyristate, decaglycerin monolaurate and mixtures thereof. Third
A method for producing a low-fat cream for foaming according to any of paragraphs. 5 The polyglycerin fatty acid esters with an HLB of 10.0 or more used in the preparation of the aqueous phase component in (B) above include degaglycerin monolaurate, decaglycerin monomyristate, hexaglycerin monolaurate, decaglycerin monostear rate, degaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, degaglycerin distearate, degaglycerin dioleate, tetraglycerin monolaurate,
The method for producing a low-fat foaming cream according to any one of claims 1 to 4, characterized in that the foam is selected from the group consisting of hexaglycerol sesquistearate and mixtures thereof.