JP2016189720A - Foamable oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion which is used for confectionery production and bread production, and while having storage stability at room temperature and reducing or eliminating the use of a synthetic emulsifier, and having quality stability, such as prevention of water separation and maintenance of shape retention, at room temperature, has good texture and flavor and good melting in the mouth.SOLUTION: A foamable oil-in-water type emulsion is an oil-in-water type emulsion containing water, fat, and sugar and having a water activity value of 0.96 or less, and contains a thickening polysaccharide and further contains a succinoglycan and a water-soluble cellulose ether.SELECTED DRAWING: None

Description

The present invention relates to a foamable oil-in-water emulsion used for topping, filling, nappe and the like in the field of confectionery and bakery.

Creams and fillings used in bakery and confectionery are often stored at supermarkets and convenience stores at these confectionery and bakery products. Such a function has been required.

The foamable oil-in-water emulsion used for these applications can improve the storage stability by increasing the sugar content and decreasing the water activity value. (Patent Document 1)
However, if the water activity value is lowered by increasing the sugar content, the specific gravity of the foamable oil-in-water emulsion increases due to the influence of the sugar, and the texture when foamed is increased. Problems arise.
In some cases, this problem can be solved by using a synthetic emulsifier (Patent Document 2), but the use of the synthetic emulsifier inhibits the milk flavor derived from the dairy raw material, which is a raw material, or a foamable oil-in-water emulsion. There is a drawback that the flavor of the food is impaired.
Moreover, it is desired to reduce or reduce the use of synthetic emulsifiers from the recent consumer orientation to avoid food additives.

Furthermore, stability of quality in the distribution process at room temperature, such as prevention of water separation and maintenance of shape retention, is also required.

In foamable oil-in-water emulsions used for these applications, the use of thickening polysaccharides can be mentioned as means for preventing water separation and improving shape retention. (Patent Document 3)
However, when the amount of thickening polysaccharide increases, the foamable oil-in-water emulsion increases in viscosity, melts in the mouth and deteriorates in texture, and further impairs the flavor of the foamable oil-in-water emulsion. There is a drawback.

JP-A-7-59532 JP-A-9-275923 JP-A 61-31057

The object of the present invention is to improve the storage stability at room temperature and the use of synthetic emulsifiers in foaming oil-in-water emulsions used for confectionery and bread making, and to prevent water separation and shape retention. It is to provide a foamable oil-in-water emulsion having a good texture, flavor, and mouth melting while maintaining quality stability at normal temperature such as maintenance.

As a result of intensive studies on the above problems, the present inventors have achieved high storage stability at room temperature while reducing or reducing synthetic emulsifiers by using succinoglycan and water-soluble cellulose ether in combination. In addition, the present invention has found that a foamable oil-in-water emulsion having a light specific gravity and a good texture and flavor / melt in the mouth can be provided while providing functions such as prevention of water separation and improvement of shape retention. It came to complete.

That is, the present invention
(1) An oil-in-water emulsion containing water, fats and oils, and having a water activity value of 0.96 or less, and containing a thickening polysaccharide, succinoglycan, and a water-soluble cellulose ether A foamable oil-in-water emulsion characterized by
(2) The foamable oil-in-water emulsion according to (1), which does not contain a synthetic emulsifier.

According to the present invention, while reducing or eliminating synthetic emulsifiers, it has high storage stability at room temperature, and while providing functions such as prevention of water separation and improvement of shape retention, the specific gravity is light, and a good texture when foaming A foamable oil-in-water emulsion having flavor and melting in the mouth can be provided.

Hereinafter, the present invention will be described in detail.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing water, fat and sugar and having a water activity value of 0.96 or less, and is a fluid emulsion. Sometimes called “cream”.
The foamable oil-in-water emulsion of the present invention is sometimes referred to as “whipping cream”.
When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foamed state commonly referred to as “whipped cream” or “whipped cream” is exhibited.

The fats and oils used in the foamable oil-in-water emulsion of the present invention include palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower Examples thereof include vegetable oils such as oil, olive oil, kapok oil, sesame oil, evening primrose oil, animal oils such as beef tallow and pork fat, and medium chain fatty acid triglycerides. Oils, hardened fractionated oils, fractionated hardened oils and processed oils and fats subjected to transesterification can be used.
In the present invention, the ratio of fats and oils in the foamable oil-in-water emulsion is preferably 15 to 45% by weight. If it is less than 15% by weight, the whipping property may be lost, or even if whipping is performed, the shape retaining property may be reduced. On the other hand, if it exceeds 45% by weight, the influence on the flavor such as the texture becomes heavy and oily, the stability as an oil-in-water emulsion decreases, and there is a possibility of separation during long-term storage. .

Examples of the sugar used in the foamable oil-in-water emulsion of the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and chickenpox.
Specific examples of monosaccharides include glucose, fructose, mannose, and xylose.
Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, raffinose, stachyose and the like.
Specific examples of sugar alcohols include maltitol, sorbitol, oligosaccharide alcohol, lactitol, erythritol, and xylitol, and these can be used alone or in combination of two or more.
These sugars and sugar alcohols are used for the purpose of reducing the water activity of the foamable oil-in-water emulsion along with sweetness, and the amount of the sugars and sugar alcohols is usually solid, although it depends on the type of sugars and sugar alcohols used. About 30% by weight is preferably added to the aqueous phase in terms of minutes.

The foamable oil-in-water emulsion of the present invention has a water activity value of 0.96 or less, but as a filling material for bread and confectionery, it has a water activity value from the preservability when distributed at room temperature. Is preferably 0.92 or less.

Furthermore, the foamable oil-in-water emulsion of the present invention uses a thickening polysaccharide for the purpose of imparting stability such as imparting water separation resistance and retaining shape to the foamed product.
As the thickening polysaccharide, one or more kinds selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean thickening polysaccharide, carrageenan, tamarind seed gum and tara gum Viscous polysaccharides can be used.

The foamable oil-in-water emulsion of the present invention is characterized by containing succinoglycan.
In the present invention, the ratio of succinoglycan in the foamable oil-in-water emulsion is preferably 0.05 to 0.1% by weight. If it is less than 0.05% by weight, effects such as water separation resistance by succinoglycan may not be sufficiently obtained, and if it exceeds 0.1% by weight, the viscosity will increase and the specific gravity will not be easily produced. This may make it difficult to obtain a good texture.

Furthermore, the foamable oil-in-water emulsion of the present invention contains a water-soluble cellulose ether.
Specifically, one or more kinds of water-soluble cellulose ethers may be appropriately selected from alkyl celluloses such as methyl cellulose and hydroxyalkyl alkyl celluloses such as hydroxypropyl methyl cellulose, hydroxyethyl methyl cellulose, and hydroxyethyl ethyl cellulose. it can.
Among these water-soluble cellulose ethers, it is preferable to use hydroxypropyl methylcellulose (HPMC).

In the foamable oil-in-water emulsion of the present invention, a natural emulsifier is preferably used for the purpose of reducing or reducing the use of a synthetic emulsifier. Examples of the natural emulsifier include egg yolk oil, egg yolk lecithin, soybean lecithin, phosphine. One type or two or more types can be selected and used appropriately from fatidylcholine, phosphatidylserine, sphingomyelin and the like.
Among these, it is preferable to use egg yolk oil as a natural emulsifier.

In the foamable oil-in-water emulsion of the present invention, other synthetic emulsifiers can be appropriately selected and used. For example, as the emulsifier, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid Synthetic emulsifiers such as esters and sucrose fatty acid esters can be exemplified, and one or more of these emulsifiers can be selected and used as appropriate. In the present invention, the use of these synthetic emulsifiers is reduced. Or it can reduce, It is preferable not to contain a synthetic emulsifier.

Other proteins can be used in the foamable oil-in-water emulsion of the present invention, and examples of the protein include milk-derived milk protein and soybean-derived soy protein.
Specific examples of the milk protein include cow's milk, concentrated milk, skim milk, fresh cream, condensed milk, casein, sodium caseinate, lactalbumin, whey protein, whey protein, whole milk powder, skim milk powder, and the like.
Specific examples of soy protein include soy milk, tofu, separated soy protein, concentrated soy protein, full fat soy flour, defatted soy flour and the like, and these can be used alone or in combination of two or more.
Since the amount of protein contributes to the emulsion stability and flavor in the foamable oil-in-water emulsion, it is preferable that about 1 to 10% by weight is usually contained in the foamable oil-in-water emulsion. .

Various other salts can be used for the foamable oil-in-water emulsion of the present invention. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.

The method for producing the foamable oil-in-water emulsion of the present invention can be obtained by mixing water, fats and oils, sugars and other raw materials, followed by preliminary emulsification, sterilization or sterilization treatment and homogenization treatment.
It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability.
Specifically, various raw materials are pre-emulsified at 60 to 70 ° C. for 30 minutes using an emulsifier such as a homomixer, and then homogenized with a homogenizer or the like as necessary. Next, after ultra-high temperature flash sterilization (UHT), the mixture is homogenized again, and after cooling, it is aged for about 24 hours.

The foamable oil-in-water emulsion of the present invention has a specific gravity of 0.490 to 0.370, preferably 0.470 to 0.390. When the specific gravity is too heavy, the texture becomes too heavy, and when the specific gravity is too light, the texture becomes light and the flavor becomes poor.

EXAMPLES Hereinafter, an Example is shown and this invention is demonstrated in detail. In the examples, “%” and “parts” mean weight basis. The water activity value (Aw) was measured with a water activity measuring device TH200 type (manufactured by NOVASINA).

(Method for evaluating foamable oil-in-water emulsion)
The resulting foamable oil-in-water emulsion was whipped and evaluated for specific gravity and water separation resistance.
* Specific gravity: 4 kg of a foamable oil-in-water emulsion was whipped at a high speed by a 20 coat mixer (manufactured by Kanto Blender Kogyo Co., Ltd.), and the specific gravity when the optimum foaming state was reached was measured.
* Water separation resistance: Examine the degree of water separation when the artificial foam is stored at 28 ° C for 24 hours.
○: Almost no water separation.
Δ: Water separation is observed on the bottom and side surfaces.
X: The water | moisture content which water-separated collects also in the storage container bottom.

Palm kernel hydrogenated oil (melting point 34 ° C.) 25.0 parts and water 36.7 parts, skim milk powder 1.5 parts, maltose 36.8 parts, xanthan gum 0.001 part, gellan gum 0.03 parts, succinoglycan 0. 05 parts and 0.08 parts of HPMC were stirred at 60 ° C for 30 minutes in a pre-emulsification tank and pre-emulsified, then homogenized at a homogenization pressure of 1 MPa, and preheated to 78 ° C. in a plate heat exchanger. The mixture was heated to 144 ° C. using an ultra-high temperature sterilizer (Iwai Machine Industry Co., Ltd.) (direct steam blowing method). Furthermore, it hold | maintained at 145 degreeC for several seconds with the holding tube which is a sterilization holding | maintenance tube, it cooled by evaporation and cooled to 78 degreeC. Then, it rehomogenized with the homogenization pressure of 24 MPa, and it cooled again to 13 degreeC with the plate cooling device, and obtained the foamable oil-in-water emulsion. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficiently light and the water separation resistance was good. When eaten, it had a good texture and flavor.

Palm kernel hydrogenated oil (melting point 34 ° C.) 25.0 parts and 36.4 parts water 1.5 parts skim milk powder, 36.8 parts maltose, 0.3 parts egg yolk oil, 0.001 part xanthan gum, 0.03 gellan gum Part, 0.05 part of succinoglycan and 0.08 part of HPMC were obtained in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficiently light and the water separation resistance was good. When eaten, it had a good texture and flavor.

Palm kernel hydrogenated oil (melting point 34 ° C.) 25.0 parts and 36.4 parts water 1.5 parts skim milk powder, 36.8 parts maltose, 0.3 parts egg yolk oil, 0.001 part xanthan gum, 0.03 gellan gum Part, 0.1 part of succinoglycan and 0.08 part of HPMC were obtained in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficiently light and the water separation resistance was good. When eaten, it had a good texture and flavor.

Palm kernel hydrogenated oil (melting point 34 ° C.) 30.0 parts and water 45.8 parts, skim milk powder 5.0 parts, maltose 18.9 parts, egg yolk oil 0.3 parts, xanthan gum 0.001 part, gellan gum 0.03 Part, 0.1 part of succinoglycan and 0.08 part of HPMC were obtained in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficiently light and the water separation resistance was good. When eaten, it had a good texture and flavor.

(Comparative Example 1)
Palm kernel hydrogenated oil (melting point 34 ° C.) 25.0 parts and 36.4 parts water 1.5 parts skim milk powder, 36.8 parts maltose, 0.3 parts egg yolk oil, 0.001 part xanthan gum, 0.03 gellan gum Part and HPMC 0.08 part were obtained in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficient, but water separation was observed on the side surface of the foamed product, which was not satisfactory.

(Comparative Example 2)
Palm kernel hydrogenated oil (melting point 34 ° C.) 25.0 parts and 36.4 parts water 1.5 parts skim milk powder, 36.8 parts maltose, 0.3 parts egg yolk oil, 0.001 part xanthan gum, 0.03 gellan gum Part and 0.10 part of succinoglycan were obtained in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, it had water separation resistance, but had a high specific gravity and was not a satisfactory texture.

(Comparative Example 3)
Palm kernel hardened oil (melting point 34 ° C.) 25.0 parts and water 36.4 parts, skim milk powder 1.5 parts, maltose 36.8 parts, egg yolk oil 0.3 parts, succinoglycan 0.05 parts, HPMC 0. In the same manner as in Example 1, 08 parts were obtained as a foamable oil-in-water emulsion at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficient, but water separation was observed from the artificial foamed product, and the physical properties were not satisfactory.

(Comparative Example 4)
Palm kernel hydrogenated oil (melting point 34 ° C.) 30.0 parts and water 45.8 parts, skim milk powder 5.0 parts, maltose 18.9 parts, egg yolk oil 0.3 parts, xanthan gum 0.001 part, gellan gum 0.03 A foamable oil-in-water emulsion was obtained at 60 ° C. in the same manner as in Example 1. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was heavy and water separation was observed on the side of the foamed product, which was not satisfactory.

(Comparative Example 5)
Hardened palm kernel oil (melting point 34 ° C.) 35.0 parts and water 45.4 parts, skim milk powder 5.0 parts, maltose 14.3 parts, egg yolk oil 0.3 parts, xanthan gum 0.001 part, gellan gum 0.03 A foamable oil-in-water emulsion was obtained at 60 ° C. in the same manner as in Example 1. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficient, but water separation was observed from the artificial foamed product, and the physical properties were not satisfactory.

(Comparative Example 6)
Fractionated palm kernel oil (melting point 32 ° C) 35.0 parts and water 59.7 parts, skim milk powder 5.0 parts, egg yolk oil 0.3 parts, xanthan gum 0.001 parts, gellan gum 0.03 parts Similarly, a foamable oil-in-water emulsion was obtained at 60 ° C. When this foamable oil-in-water emulsion was evaluated according to the above evaluation method, the specific gravity was sufficient, but water separation was observed from the artificial foamed product, and the physical properties were not satisfactory.

The results of Examples 1 to 4 and Comparative Examples 1 to 6 are shown in Tables 1 and 2 below.

Table 1

Table 2

Claims (2)

An oil-in-water emulsion containing water, fats and oils and having a water activity value of 0.96 or less, comprising a thickening polysaccharide, succinoglycan, and a water-soluble cellulose ether Foamable oil-in-water emulsion. The foamable oil-in-water emulsion according to claim 1, which does not contain a synthetic emulsifier.