JPH0544258B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] Although the present invention is an oil-in-water emulsion that is low in fat and has a high water content, it has the same foaming properties as ordinary high-fat cream for whipping, that is,
Regarding a low-fat cream for whipping that has a moderate overrun, good artificial flower properties, and shape retention, and a method for producing the same, it can be used for toppings and sandwiches in foods such as confectionery, bread, and desserts. This invention relates to low-fat cream for whipping and its manufacturing method. [Technical Background and Prior Art] The "solid fat ratio" of oils and fats in this specification is determined by nuclear magnetic resonance spectroscopy [P.L. Madison and R.C. Hill: Journal of
The American Oil Chemists Society (BLMadison & R.C.Hill: Journal of the
American Oil Chemist's Society), Volume 55, No. 3
No. 328 (1978)]. 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) with centrifugal speed of 5000 rpm and particle spacing.
The particle size distribution of fat globules in the emulsion with a particle size range of 0.3 to 3.3μ was measured under the condition of 0.3μ, and the cumulative particle size distribution was 50
This is the particle size when the percentage is reached. The fat content of the whipping cream traditionally used for toppings and sandwiches is 40-50%.
(weight). In recent years, various low-fat whipping creams have been studied from the nutritional and economic standpoints, and products with a fat content of 25 to 40% (by weight) have been developed. However, by reducing the fat content, the tissue becomes soft and stiff, resulting in a whipped cream that is prone to syneresis, and in terms of shape retention, it has a foamy consistency similar to that of conventional high-fat whipped cream. Nothing showing this characteristic has yet been developed. Furthermore, whipping cream for toppings that can be used in confectionery, bread making, etc., with a fat content of 20% (weight) or less, has not yet been developed. The present inventors have conducted a lot of research to solve the above-mentioned problems with conventional products, and in this research, we adjusted the combination of emulsion stabilizers, the solid fat ratio of fats and oils, and the particle size of fat globules. As a result, it was discovered that low-fat cream for whipping having foaming characteristics similar to that of ordinary cream for whipping can be obtained even when the cream contains low fat, and based on this knowledge, the present invention was achieved. [Objective of the Invention and Summary of the Invention] The object of the present invention is to provide a low-fat cream for whipping that can be used for toppings and sandwiches in foods such as confectionery, bread making, and desserts. 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 whipping, that is, moderate overrun, good artificial flower properties, and shape retention. An object of the present invention is to provide a low-fat cream for whipping having the following properties. The present invention consists of an emulsifier selected from the group consisting of fats and oils with a solid fat ratio at 10° C. of at least 60% (by weight) and polyglycerin fatty acid esters of HLB of at least 9.5 and mixtures thereof; (by weight) or less oil phase components, and at least 80% of the final product consists of polyglycerol fatty acid esters and water with an HLB of at least 10.0
(by weight), the average particle diameter of fat globules is 0.7μ or less, and the low-fat cream for whipping is characterized in that an overrun of 100 to 150% can be obtained by whipping. Another invention is a) 60% (by weight) or more of 10
The solid fat ratio at °C is 9.5 to 14.0.
An emulsifier selected from the group consisting of polyglycerin fatty acid ester of HLB, sorbitan fatty acid ester of HLB of 2.1 or less, and mixtures thereof is added in an amount of 3 to 15% (by weight) to the oil phase, and melted to form an oil phase. adjusting the composition; b) 10.0 or more;
Adding polyglycerol fatty acid ester of HLB in an amount of 0.1 to 1.0% (by weight) to the aqueous phase and dissolving it to prepare an aqueous phase component, c) Containing 80 to 90% (by weight) in the final product. d) pre-emulsifying and homogenizing the resulting mixture;
This is a method for producing a low-fat cream for whipping, which is characterized by rapid cooling and thereby adjusting the average particle size of fat globules in an oil-in-water emulsion to 0.7μ or less. [Specific Description of the Invention] The low-fat cream for whipping of the present invention comprises an oil phase component consisting of an emulsifier and an oil having a solid fat ratio of 60% (weight) or more at 10°C, and an aqueous phase component consisting of water and an emulsifier. It is manufactured by the method detailed below. An emulsifier in an amount of 3 to 15% (by weight) of the oil phase is added to the oil phase component in an amount of 20% (by weight) or less of the final product, and the resulting mixture is heated while stirring. to prepare the oil phase component and maintain the oil phase component at a temperature of 70-80°C. Separately, the amount of aqueous phase components present in the final product at least 80% (by weight) of the aqueous phase
Add a water-soluble polyglycerol fatty acid ester in an amount of 0.1 to 1.0% (by weight), and dissolve the resulting mixture by heating with stirring to prepare an aqueous phase component,
Maintain the aqueous phase components at a temperature of 70-80°C. In preparing the aqueous phase component, commercially available saccharides, pigments, taste substances, etc. can be dissolved in water if necessary. The above-mentioned oil phase component is added to this aqueous phase component, the resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring using a super mixer), and after sterilization if necessary, the pre-emulsified liquid is heated to 70 to 80°C. The oil-in-water emulsion is homogenized using a high-pressure homogenizer at a temperature and high pressure (for example, 200 to 900 Kg/cm ² ) to adjust the average particle size of fat globules in the oil-in-water emulsion to 0.7 μm or less. The homogenized mixture is rapidly cooled to 10° C. to obtain a low-fat cream for whipping. The fats and oils used in the present invention contain 60% (by weight) or more of
Any fat or oil can be used as long as it has a solid fat ratio at 10°C. For example, common edible animal and vegetable fats and oils, hydrogenated oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, mixed fats and oils thereof, etc. can also be used. The solid fat ratio of fats and oils was determined using nuclear magnetic resonance spectroscopy [B.L. Madison and R.C. Hill: Journal of the American
Oil Chemists Society (BLMadison
& R.C.Hill: Journal of the American Oil
Chemist's Society) Vol. 55 No. 3 No. 328 (1978
year)]. The emulsifier used in the preparation of the aqueous phase component of the low-fat cream for whipping of the present invention includes at least
An emulsifier selected from the group consisting of polyglycerol fatty acid esters with an HLB of 10.0 and mixtures thereof. Any polyglycerin fatty acid ester that is normally used as an emulsifier can be used, but
It is desirable that the HLB is at least 10.0,
For example, decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, deca Preferably, it is selected from the group consisting of glycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, and mixtures thereof. The emulsifier used in the preparation of the oil phase component of the low-fat cream for whipping of the present invention includes at least
HLB polyglycerin fatty acid esters of 9.5, 2.1
The emulsifier is selected from the group consisting of the above HLB sorbitan fatty acid esters and mixtures thereof. Any polyglycerin fatty acid ester that is normally used as an emulsifier can be used, but
Desirably, the HLB is at least 9.5, such as hexaglycerol monostearate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexaglycerin monooleate, decaglycerin Preferably, it is selected from the group consisting of monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monolaurate, decaglycerin monomyristate, and mixtures thereof. Any sorbitan fatty acid ester that is normally used as an emulsifier can be used, but HLB
is preferably 2.1 or less, for example, selected from the group consisting of sorbitan tristearate, sorbitan trioleate, and mixtures thereof. Although the low-fat cream for whipping 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 whipping, that is, moderate overrun, and good quality. It has excellent artificial flower properties and shape retention properties, and can be used in foods such as confectionery, bread, and desserts, as toppings and sandwiches. The present invention will be explained in more detail below using test examples. Test Example 1 A test was conducted on a range of oil phase contents of low-fat cream for whipping. (1) Preparation of samples Using a commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio of 67% (weight) at 10°C (value measured by the above-mentioned nuclear magnetic resonance spectroscopy), samples were prepared as shown in Table 1. A low-fat whipping cream with an oil phase content of 5 to 25% (by weight) was prepared in the same manner as in Example 1. However, the oil phase content should be adjusted to 5 to 25% as above.
% is different from Example 1. (2) Test method 2-1 Whip method Using a 400ml sample Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd.), the starting temperature was 9°C, the ending temperature was 12°C, and the number of revolutions.
It was whipped at 180 rpm. 2-2 Measurement of artificial flower property The whipped sample was placed in a piping bag, and the result was determined by observing the condition of the folds when squeezing the sample into a flower shape. Good: The structure is smooth and resembles an artificial flower. Defective: 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 shape retention The whipped sample was placed in a piping bag, squeezed to form an artificial flower, kept at a temperature of 20 to 25°C, and the state was determined after 6 hours. Good: No change in shape, no syneresis. Defective: A change in shape is observed or syneresis has occurred. 2-4 Measurement of overrun The overrun of the whipped sample was calculated using the following formula. Overrun (%) = AB/B x 100 In the above formula, A: weight of a sample with a constant volume, and B: weight of a whipped sample with the same volume. 2-5 Average particle size of fat globules The sample immediately after homogenization was diluted 500 to 3000 times with distilled water, and the particles were measured at 5000 rpm using a centrifugal automatic particle size distribution analyzer [Horiba, Ltd. (CAPA-500 model)]. The particle size distribution of fat globules in the particle size range of 0.3 to 3.3μ was measured with an interval 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] When the oil phase content in the sample is 20% (weight) or less, artificial flowers and shape retention are good, and the overrun is 100 to 150%.
% (by weight) of low-fat cream for whipping was obtained. However, if the oil phase content was less than 10% (by weight), both the artificial flower properties and shape retention were poor, making it unsuitable for use as a product. Furthermore, if the oil phase content is 25% (weight) or more, even if the artificial flower properties and shape retention are good, the overrun will be 100%.
(weight) and was not suitable for the product. Test Example 2 A test was conducted on the type of emulsifier used in the aqueous phase of low-fat cream for whipping. (1) Preparation of Sample A low-fat cream for whipping was prepared in the same manner as in Example 1 using the emulsifier shown in Table 2. Hexaglycerin monostearate, decaglycerin distearate, decaglycerin monostearate, decaglycerin monomyristate, and decaglycerin monolaurate in Table 2 were manufactured by Nikko Chemicals. (2) Test method Artificial flower properties, shape retention, 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] When a polyglycerin fatty acid ester with an HLB of at least 10.0 is used as an emulsifier in the aqueous phase of a low-fat cream for whipping, artificial flowers and shape retention are good, and the overrun is 100 to 150%.
A good product (weight) was obtained. Similar tests were conducted with different oil phase contents of low-fat cream for whipping, and similar results were obtained in each case. Test Example 3 A test was conducted on the amount of emulsifier used in the aqueous phase of a low-fat cream for whipping. (1) Preparation of samples Low-fat cream for whipping was prepared in the same manner as in Example 1, except that the amount of decaglycerin monolaurate (HLB: 15.5, manufactured by Nikko Chemicals) was changed as shown in Table 3. . However, the difference from Example 1 is that the amount of decaglycerol monolaurate was changed. (2) Test method Artificial flower properties, shape retention, 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] The amount of decaglycerin monolaurate used in the aqueous phase of low-fat cream for whipping is 0.1 to 1.0%.
(weight) has good artificial flower properties and shape retention,
A good product with an overrun of 100-150% (by weight) was obtained. However, when the amount of decaglycerol monolaurate used in the aqueous phase is less than 0.1% (by weight) or more than 1.1% (by weight), the artificial flower properties and shape retention are poor and the product is not suitable. Similar tests were conducted by changing the oil phase content of the low-fat whipped cream and the type of emulsifier used in the water phase of the low-fat whipped cream, but similar results were obtained in each case. Test Example 4 A test was conducted on the type of emulsifier used in the oil phase of low-fat cream for whipping. (1) Preparation of Sample A low-fat cream for whipping was prepared in the same manner as in Example 1 using the emulsifier shown in Table 4. Tetraglycerin monooleate, hexaglycerin monostearate, decaglycerin distearate, decaglycerin monooleate, decaglycerin monomyristate, and decaglycerin monolaurate in Table 4 were manufactured by Nikko Chemicals, and sorbitan triglyceride was used. Stearate and sorbitan monooleate were manufactured by Kao Sekiken. (2) Test method Artificial flower properties, shape retention, 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] When polyglycerin fatty acid ester with an HLB of at least 9.5 and sorbitan fatty acid ester with an HLB of 2.1 or less are used as emulsifiers in the oil phase of low-fat cream for whipping, artificial flowers and shape retention are good, and overflow A good product with a run of 100-150% (by weight) was obtained. Similar tests were conducted by changing the oil phase content of the low-fat whipping cream and the type and amount of emulsifier used in the water phase of the low-fat whipping cream, but similar results were obtained in each case. Test Example 5 A test was conducted on the amount of emulsifier used in the oil phase of a low-fat cream for whipping. (1) Preparation of Samples Low-fat cream for whipping was prepared in the same manner as in Example 1, except that the amount of hexaglycerol monostearate (HLB: 9.5, manufactured by Nikko Chemicals) was varied as shown in Table 5. However, the difference from Example 1 is that the amount of hexaglycerol monostearate was changed. (2) Test method Artificial flower properties, shape retention, 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] The amount of hexaglycerin monostearate used in the oil phase of low-fat cream for whipping is 3 to 15%.
(weight) has good artificial flower properties and shape retention,
A good product with an overrun of 100-150% (by weight) was obtained. However, when the amount of hexaglycerol monostearate used in the oil phase is less than 3% (by weight) or more than 17% (by weight), the artificial flower properties and shape retention are poor and the product is not suitable. A similar test was conducted by changing the oil phase content of low-fat cream for whipping, the type and amount of emulsifier used in the aqueous phase of low-fat cream for whipping, and the type of emulsifier used in the oil phase of low-fat cream for whipping. However, similar results were obtained in both cases. Test Example 6 A test was conducted on the solid fat ratio of the oil phase used in the preparation of low-fat cream for whipping. (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.) as shown in Table 6.
Fats and oils having a solid fat ratio of 30 to 67% (by weight) at 10°C were prepared, and low-fat cream for whipping was prepared in the same manner as in Example 1 using these fats and oils.
However, in Example 1, the solid fat ratio of oil and fat was changed.
It's different. (2) Test method Artificial flower properties, shape retention, 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.

〔Effect of the invention〕

Although the low-fat cream for whipping 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 whipping, that is, moderate overrun, and good quality. It has excellent artificial flower properties and shape retention properties.

Claims (1)

[Scope of Claims] 1. Fats and oils having a solid fat ratio at 10°C of at least 60% (by weight), hexaglycerin monostearate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate,
Consisting of hexaglycerin monooleate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monolaurate, decaglycerin monomyristate, sorbitan fatty acid ester with HLB of 2.1 or less, and mixtures thereof. 10-20% (by weight) of the oil phase component of the final product, consisting of 3-15% (by weight) of an emulsifier in the oil phase selected from the group, and 0.1-1.0% (by weight) of decaglycerin mono in the aqueous phase. Myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate , hexaglycerol sesquistearate, and mixtures thereof.
The final product consists of 90 to 80% (by weight) of the aqueous phase component, which consists of HLB polyglycerin fatty acid ester and water, and the average particle size of fat globules is 0.7 μ or less, and 100 to 150% of the final product is formed by whisking. A low-fat cream for whipping that is characterized by its ability to provide overrun. 2. The sorbitan fatty acid ester having an HLB of 2.1 or less is selected from the group consisting of sorbitan tristearate, sorbitan trioleate, and mixtures thereof. Low-fat cream for whipping. 3a Hexaglycerin monostearate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexa Glycerin monooleate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monolaurate, decaglycerin monomyristate, HLB below 2.1
Adding an emulsifier selected from the group consisting of sorbitan fatty acid esters and mixtures thereof to the oil phase in an amount of 3 to 15% (by weight) and melting the mixture to prepare an oil phase component, b. State, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, A polyglycerol fatty acid ester with an HLB of 10.0 selected from the group consisting of hexaglycerol sesquistearate and mixtures thereof is added to the aqueous phase from 0.1 to
Adding and dissolving in an amount of 1.0% (by weight) to prepare an aqueous phase component, c. %
(by weight), and d pre-emulsifying, homogenizing and quenching the resulting mixture, thereby increasing the average globular diameter of the fat globules of the oil-in-water emulsion. A method for producing low-fat cream for whipping, characterized by adjusting the cream to 0.7μ or less. 4. The whip according to claim 3, wherein the sorbitan fatty acid ester with an HLB of 2.1 or less is selected from the group consisting of sorbitan tristearate, sorbitan trioleate, and mixtures thereof. Method for producing low-fat cream for use.