JPH0221295B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a cream-like sterile foaming oil-in-water emulsion, and more specifically, it has good long-term stability, easy-to-use foaming properties, and is suitable for use in modern confectionery, bread making, and Western confectionery products. The present invention relates to a method for producing a sterile foamable oil-in-water emulsion containing thiocholate, which meets the requirements for wet and dry emulsions. The processed products of the thiyocolate type include thiyocolate, which is a mixture of fresh cream, milk, nuts, sugar, etc., such as simple thiyocolate, ganatsushiyu, jandoya, and nus praline. Ganatsushiyu is a mixture of chiyocolate, cream and/or milk, and is usually made by adding boiled cream or milk to melted chiyocolate and mixing well. Leave it in a cool place for about an hour before use. Ganatsushiyu is mainly used by spreading it on or squeezing it out. In addition, the hardness of ganatsushi can be adjusted by changing the ratio of chiyokolate. Jiandoya is made by mixing equal parts of hard confectionery and sugar and pickling it, then seasoning it with chiyocolate or cocoa.
A paste made by kneading it with butter, etc., and is used for coating cakes, filling for chiyocolate sweets, and mixing it with buttercream for cake filling. Nus pralines is a type of nougat. As is clear from the above, thiokolate has a wide range of applications and is extremely important as a confectionery material. As mentioned above, the hardness of Ganatsushi can be adjusted depending on the application by changing the ratio of Chiyocolate, and it is noteworthy that it is used in a wide range of ways for such adjustment. In addition, recent food trends call for softer and wetter foods, and ganatsushi is no exception. For this reason, the amount of cream and milk used in ganatsushi is increased, and the amount of water is controlled to make it softer and wetter. In view of these circumstances, the present inventors conducted intensive studies on ganatsushi and found that the following problems existed. In other words, in general, thiyocolate itself contains almost no water and has a high sugar content, so it has a long shelf life, but
Like Ganatsushi, adding cream or milk will gradually reduce the shelf life. This is due to an increase in water content, a decrease in sugar content, and an increase in dairy products. Originally 10 ² for chiyocolate and cacao mass etc.
This is not surprising since there are ~10 ³ /g of bacteria. Further, the hardness of ganatsushi is adjusted depending on the purpose by adjusting the addition ratio of thiokolate, but since the composition is not the same, it is troublesome to always obtain the desired one. Furthermore, if ganatsushi is boiled and mixed with chiyocolate when mixing fresh cream, the foaming properties of the cream will be lost. If the ganatsushi is soft, it may be whipped, but in this case,
Rather than the foaming properties of cream, it is simply aeration caused by mixing, and does not have the foaming properties of whipped creams. Furthermore, when using ganatsushi, the foamed product tends to crack over time, and for this reason, especially when used for large decoration cakes, it looks bad, so those skilled in the art recommend sprinkling shaved chiyocolate. Therefore, measures are often taken to ensure that even if cracks occur, the consumer's desire to purchase will not be diminished. The present inventors believe that such problems, especially the cracking of the foamed product over time, are a limiting factor in the expansion of the application field of tiyocolate, which is extremely important as a confectionery material, as mentioned above. As a result of intensive studies to solve this problem, we have arrived at the present invention. That is, the method for producing a sterile foamable oil-in-water emulsion of the present invention is a mixture of lauric oil and non-lauric oil containing at least 20% by weight of lauric oil with an elevated melting point of 30 to 38°C. 15 to 50% by weight of fats and oils containing 5 to 30% by weight of saturated/unsaturated fatty acids having 20 or more carbon atoms in the constituent fatty acids, 3 to 30% by weight of thiocholate component, sodium caseinate, non-fat milk solids, sugars and 3-10 for oil and fat content
The method is characterized in that a preliminary emulsifier is prepared from % by weight of the emulsifier, and then this is subjected to ultra-high temperature heat sterilization treatment. The method for producing the sterile foamable oil-in-water emulsion of the present invention will be described in detail below. The raw material fat used in the present invention has an elevated melting point of 30 to 38
At least 20% (wt%,
The same applies hereinafter) and contains 5 to 30% of saturated/unsaturated fatty acids (including highly unsaturated fatty acids) having 20 or more carbon atoms in the constituent fatty acids, and is a mixture of lauric oil and non-lauric oil. It is. Examples of such lauric fats and oils having an elevated melting point of 30 to 38°C include coconut oil, palm kernel oil, and their hydrogenated oils, fractionated oils, transesterified oils, and the like. In addition, sources of non-lauric oils and fats include animal and vegetable oils, hydrogenated oils, singly or mixtures of two or more thereof, or those subjected to various chemical and/or physical treatments. It has an SFI characteristic value of 20 to 55 at °C and an elevated melting point of 25 to 40 °C, such as various animal and vegetable oils such as fish oil, whale oil, and rapeseed oil, as well as their hydrogenated oils, fractionated oils, transesterified oils, etc. It will be done. The amount of the above oil and fat used is 15 to 50% of the sterile foamable oil-in-water emulsion of the present invention. In the present invention, if the oil content in the emulsion is less than 15%, the artificial flower properties will be weak when whipped, and if it exceeds 50%, the emulsion will solidify into a brick-like shape and become impossible to foam because it contains at least 20% lauric oil. Therefore, it cannot be put to practical use. In addition, if the lauric fat is less than 20% in the fat,
Although it foams, it does not plasticize, and its artificial flower properties are poor, making it unsuitable for practical use. In addition, among the fatty acids constituting fats and oils, saturated/unsaturated fatty acids (including highly unsaturated acids) with carbon numbers of 20 or more account for 5%.
If it is less than 30%, the foaming cream will crack over time, and if it is more than 30%, it will solidify into a brick-like shape and become impossible to foam, making it impossible to put it to practical use. As the thiyocolate component used in the present invention, one or more of them may be selected in combination as necessary to match the desired flavor, such as cocoa butter, cacao mass, cacao powder, sweet thiyocolate, milk thiyocolate, and cover thiyocolate. Can be done. It is preferable to add at least 25% or more cocoa butter to the above-mentioned thiokolate component as it improves the flavor. The amount of the thiocholate component used is preferably 3 to 30% based on the sterile foamable oil-in-water emulsion of the present invention. If the amount of the thiocholate component is less than 3%, the flavor will be weak, and if it is more than 30%, the desired flavor will not be obtained due to restrictions with other ingredients of the present invention. Examples of the saccharides used in the present invention include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, etc., and these are selected and used depending on the thiocholate component. The amount of the saccharide used is preferably 10 to 30% based on the sterile foamable oil-in-water emulsion of the present invention. If the above sugar content is less than 10%, the bitterness will be strong and it will be difficult to obtain a mellow tyokolate flavor, and if it is more than 30%, the sweetness will be too strong and it will be difficult to obtain the desired flavor, and the foaming properties will also be insufficient. Become something. Sodium caseinate used in the present invention is effective in preserving the structure of the sterile foaming oil-in-water emulsion according to the present invention, and exhibits an emulsion stabilizing effect from 0.5% and up to 4% to maintain the emulsion structure. Conservation is done, and if it exceeds 4%, the unique flavor will be lost, so
The amount used is preferably 0.5 to 4%. Examples of sources of nonfat milk solids used in the present invention include cow's milk, skim milk, skim milk powder, whey powder, and soybean protein. The amount of these non-fat milk solids used in the sterile foamable oil-in-water emulsion of the present invention is 2 to 6%, which can emphasize the thiokolate flavor. 2% non-fat milk solids
If it is less than 6%, the effect of use will not be fully demonstrated.
The more it is, the stronger the milk flavor will be. Examples of the emulsifier used in the present invention include lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester,
Examples include sucrose fatty acid ester, polyglycerol fatty acid ester, etc., and among these, a combination of lipophilic and hydrophilic ones may be used, and a combination of lecithin, monoglyceride, and sucrose fatty acid ester is particularly preferred. The amount of the emulsifier used should be 3 to 10% based on fat. This means that in order to improve the cracking of the foamed emulsion over time, as in the present invention, if the conventional amount of oil used is less than 3%, the whipping performance will be poor, and the whipping performance will be poor, and the whipping performance will be poor, and the whipping performance will be poor, and the foamed emulsion will not be whipped at all or will not be foamed at all. This is because they do not plasticize and cannot be made into artificial flowers. In addition, if the emulsifier is more than 10%, thickening may occur, so it is preferably used in an amount of 6 to 7%. An oil-in-water pre-emulsion is prepared using the above-mentioned components in a conventional manner, and the process proceeds to the next step. When preparing this oil-in-water type pre-emulsion, the total solid content (all components other than water) of the pre-emulsion should be 40 to 40%.
It is preferable to set it to 60%. In the present invention, when preparing the oil-in-water pre-emulsion, a stabilizer may be added if necessary. As such stabilizers, it is preferable to use, for example, locust bean gum, carrageenan, gelatin, crystalline cellulose, xanthan gum, and other natural products, and in particular, it is preferable to use crystalline cellulose as the main ingredient in consideration of the mouthfeel. Furthermore, it is well known among those skilled in the art that phosphates are used in creamy oil and fat compositions, and phosphates can also be added in the present invention. As such phosphates, for example, one or a combination of two or more of sodium polyphosphate, sodium metaphosphate, sodium orthophosphate, and sodium pyrophosphate is preferable, and in particular, sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate are preferred. Sodium phosphate and the like are preferred. Accordingly, in the present invention, the oil-in-water pre-emulsion is subjected to ultra-high temperature heat sterilization treatment (hereinafter referred to as UHT sterilization treatment). The UHT sterilization process in the present invention is a commercially available
This can be carried out using a UHT sterilization device, which uses indirect heating methods such as APV plate type UHT sterilization device (manufactured by APV), CPUHT sterilization device (manufactured by Crimary Packages), Tubular UHT sterilizer (manufactured by Storck), Contherm scraping type UHT
Direct heating type sterilizers such as sterilizers (manufactured by Alf Arával) include Euperization sterilizer (manufactured by Albula), VTIS sterilizer (manufactured by Alf Arával), Lagia UHT sterilizer (manufactured by Lagia), Paralyzator (manufactured by Lagia), etc. (manufactured by Patschyu & Schinkeborg), CPVac-Heat UHT sterilizer (manufactured by Klimary Package), etc., and can be appropriately selected from these. Preferred embodiments of the invention are described below. Contains at least 20% lauric oil with an elevated melting point of 30-38°C, and contains 5 saturated/unsaturated fatty acids (including highly unsaturated acids) with 20 or more carbon atoms among the constituent fatty acids.
An oil phase is obtained by heating and dissolving a lipophilic emulsifier in an amount of 3 to 10% of an emulsifier per fat to an oil containing ~30%. Further, a water phase is obtained by dissolving in water 3 to 10% of emulsifiers based on fat and oil, including hydrophilic emulsifiers, thiocholate components, sodium caseinate, non-fat milk solids, sugars, and phosphates if necessary. When preparing this aqueous phase, the amount of each component to be used in the sterile foamable oil-in-water emulsion of the present invention is within the ranges mentioned above. And the above oil phase 15~
50 parts by weight and 85 to 50 parts by weight of the aqueous phase are pre-emulsified and mixed in a mixing tank to obtain a pre-emulsion of an oil-in-water emulsion. This is then homogenized using a homogenizer to obtain an oil-in-water emulsion. As such a homogenizer, a high-pressure homogenizer, a centrifugal homogenizer, an ultrasonic homogenizer, etc. can be used, but a high-pressure homogenizer is generally used, and a high-pressure homogenizer is used in the present invention.
When passing through this high-pressure homogenizer, the homogeneous pressure has a very important meaning, but it is generally 50 to 100 kg/
It is sufficient to process at a homogeneous pressure of ^cm2 . This oil-in-water emulsion is then subjected to UHT sterilization and further
After re-homogenizing at 10-50 Kg/cm ² , it is cooled to around 5°C. This is then packaged aseptically using, for example, an aseptic packaging machine manufactured by Tetra Pack, to form a product. The sterile foamable oil-in-water emulsion produced by the method of the present invention can be used in various ways as a tyokolate material, for example, kneaded in its liquid state, whipped into nuts, and foamed and plasticized. Can be used for toppings, filling materials, etc.
It can be easily used without changing the hardness by changing the ratio of thiokolate, melting it during production, or boiling the cream, and is a sterile product, so it can be used as you like under hygienic conditions, making it a new material. This is highly possible. Furthermore, the sterile foamable oil-in-water emulsion produced by the method of the present invention has no effect on foaming, even when the decoration cake is left to stand at 15°C after being topped with nuts.
Furthermore, even if the decoration cake was stored frozen at -25°C for 2 to 4 weeks, thawed at 10°C, and then left at 15°C, cracks on the topping surface did not occur for 3 to 5 days, and it remained the same as before. Compared to similar products that crack after a day or so, it is possible to extend the product life and has a high commercial value. EXAMPLES The present invention will be explained in more detail by giving examples below. It goes without saying that the present invention is not limited to these Examples. Example 12.5 parts by weight of rapeseed hydrogenated oil with an increased melting point of 35°C and 12.5 parts by weight of hydrogenated coconut oil with an increased melting point of 32°C were dissolved by heating at 70°C, and 0.2 parts by weight of propylene glycol fatty acid ester and monoglyceride (iodine value 20 )
An oil phase was prepared by dissolving 0.1 part by weight of lecithin and 0.6 part by weight of lecithin. Separately, 0.3 parts by weight of sucrose fatty acid ester (HLB11), 3 parts by weight of skim milk powder, 0.5 parts by weight of sodium caseinate, 10 parts by weight of thiocholate component (3.5 parts by weight of cacao mass, 1.5 parts by weight of cacao powder), 15 parts by weight of sucrose. , crystalline cellulose
An aqueous phase is prepared by dissolving 0.1 part by weight and 0.05 part by weight of tribasic sodium phosphate in 50.15 parts by weight of water. After heating this to 40°C, it is mixed with the above oil phase, and this mixture is stirred with a propeller. The mixture was pre-emulsified for 10 to 15 minutes while being stirred by a machine and kept at about 50°C. Thereafter, the pre-emulsion obtained was treated in a homogenizer under a homogeneous pressure of 100 Kg/cm ² to obtain an oil-in-water emulsion. next,
While maintaining this emulsion at around 50℃, it was
After passing through a UHT sterilizer (UHT sterilizer) and sterilizing at 140°C for 2 seconds, homogenizing through a homogenizer and immediately cooling to around 5°C, a sterile foaming oil-in-water emulsion (No. 1,
A product of the present invention) was obtained. In addition, the compositions shown in columns No. 2 to No. 4 of Table 1 include oils and fats, emulsifiers, thiokolate components, non-fat milk solids,
Sterile foaming oil-in-water emulsions No. 2 to No. 4 were prepared in the same manner as the above-mentioned sterile foaming oil-in-water emulsion No. 1 using sodium caseinate, saccharides, etc.
(Product of the present invention) was obtained. After aging each of the obtained sterile foaming oil-in-water emulsions No. 1 to No. 4 in the refrigerator overnight (20 hours), 500 ml of each was taken and stirred and foamed with a whipper. It was whipped, had an overrun of 120%, had good artificial flower properties, and had a good flavor. No. 6 decoration cakes were made using these whipped products, and even when they were left at 15°C for 5 days, the fine cracks characteristic of Chiyoko Cream did not occur in any of them (see Table 2). In addition, each of the separately produced decoration cakes was stored in a -25℃ freezer for 4 weeks, then thawed at 10℃ for 6 hours.
Even after being left at 15°C for 4 days, none of the above cracks appeared, indicating that they had sufficient commercial value (see Table 2). Comparative Example Using the compositions shown in columns No. 5 to No. 8 of Table 1, such as fats and oils, emulsifiers, thiocholate components, non-fat milk solids, sodium caseinate, sugars, etc., aseptic fermentation was carried out in the same manner as in the examples. Foaming oil-in-water emulsion compositions No. 5 to No. 8 (comparative products) were obtained and subjected to the same cracking test for decoration cakes as in the examples.
The results are shown in Table 2. As is clear from Table 1, the compositions No. 5 to No. 8 contain at least lauric fats and oils with an elevated melting point of 30 to 38°C.
It is manufactured using oils and fats other than oils and fats that contain 20% by weight and 5 to 30% by weight of saturated/unsaturated fatty acids (including highly unsaturated acids) having 20 or more carbon atoms among the constituent fatty acids, Table 2 As shown in Figure 3, all of these cakes developed cracks within one day in the aging test of decoration cakes, and had no commercial value.

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Claims (1)

[Claims] 1 A mixture of lauric oil and non-lauric oil, containing at least 20% by weight of lauric oil with an elevated melting point of 30 to 38°C, and containing saturated/unsaturated fatty acids having 20 or more carbon atoms among its constituent fatty acids. Contains 5-30% by weight of fats and oils, 15-50% by weight, 3 thiokolate components
A preliminary emulsion is prepared from ~30% by weight of an emulsifier based on sodium caseinate, nonfat milk solids, sugars, and fats and oils, and then subjected to ultra-high temperature heat sterilization. A method for producing a sterile foamable oil-in-water emulsion.