JPH02215367A - Foamable o/w-type composition - Google Patents

Abstract

PURPOSE:To enable the formation of a foamable O/W-type composition capable of maintaining stable emulsion state and good whipping property by mixing a sauce composition to an O/W type composition composed of an oil and fat, a specific protein, an emulsifier and a stabilizer. CONSTITUTION:The objective foamable O/W-type composition is produced by mixing (A) an O/W-type composition containing 8-52wt.% of oil and fat, 0.1-5wt.% of at least one kind of protein selected from lactalbumin and enzyme- treated lactalbumin, 0.05-1wt.% of at least one kind of emulsifier selected from polyglycerol fatty acid ester and organic acid monoglyceride and 0.01-1wt.% of at least one kind of stabilizer selected from gelatinized starch, enzyme-treated gelatin, xanthan gum, pectin and guar gum and (B) a sauce composition containing cooking raw materials, seasoning raw materials, spices, etc. The mixing ratio of A:B is preferably 3:7-9:1.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a foamable oil-in-water composition, and more specifically,
The present invention relates to seasoning foods that have air-containing properties, such as whipped cream.

[Conventional technology and problems]

Conventionally, most seasoning foods such as dressings, mayonnaise, and various sour sauces are liquid or semi-liquid. Whipped cream used in Western confectionery and egg whites are well-known foods that retain their shape when whipped, but in acidic conditions they are unable to maintain fluidity or uniformity due to demulsification. It is possible, much less whipped.

By the way, if a seasoning food that retains its shape by whipping can be provided, for example, it can be used as a tool to decorate dishes gorgeously, or as a low-calorie food whose volume is increased by aeration. It is fully expected that this will open up a new field in the food field as a soft food with a variety of textures, but the reality is that it has not been proposed yet due to the difficulties described above.

[Means for solving problems]

The inventors of the present invention have conducted intensive research in view of the above circumstances, and have obtained an acid-resistant emulsion, added whipping properties to the emulsion, and created an emulsion that remains stable even when various cooking materials, seasoning materials, spices, etc. are added to the emulsion. The present invention was completed by discovering a foamable oil-in-water composition that can maintain good whipping performance.

That is, in the present invention, the oil Rs ~ 52% (wt%, same hereinafter)
, 0.1-5% of at least one protein selected from lactalbumin, enzyme-treated lactalbumin, 0.05-1% of at least 1 ai emulsifier selected from polyglycerin fatty acid ester, organic acid monoglyceride,
Contains an oil-in-water composition (A) containing 0.01 to 1% of at least one stabilizer selected from pregelatinized starch, enzyme-treated gelatin, xanthan gum, pectin, and guar gum, and cooking materials, seasoning materials, spices, etc. Sauce composition (
B) A foamable oil-in-water composition comprising:

The fat-in-water composition (A) used in the present invention is composed of fat, oil, a specific protein, an emulsifier, and a stabilizer.

The source of lactalbumin used in the present invention may be any protein other than the casein fraction obtained by membrane treatment of cheese whey, whey after removing acid casein, milk, etc. (or directly or powdered). and used.

Enzyme-treated lactalbumin is obtained by hydrolyzing lactalbumin with an enzyme such as trypsin to about 1.0 to 10% based on ELM tyrosine, and is used as it is or in powder form. These proteins may be used alone or in a mixture of two or more, and the amount added is 0.1 to 5%. If it is less than 0.1%, it is too dilute and a stable emulsion cannot be obtained, and therefore it is difficult to exhibit whipping performance. Moreover, if it exceeds 5%, the texture tends to be rough due to the aggregation of excess protein, etc.

As the emulsifier used in the present invention, polyglycerin fatty acid esters and organic acid monoglycerides are suitable, and they are used alone or in combination of 2f1 or more.

It is thought that emulsifiers work together with lactalbumin and enzyme-treated lactalbumin to form an emulsified film at the oil/water interface, but it is only through this cooperative action that pH levels as low as 2.0, high salt concentrations, and enzymes such as proteases are produced. An emulsion is obtained which has extremely strong stability against. The amount of the emulsifier added is 0.05 to 1%; if it is less than 0.05%, no sufficient effect will be observed, and if it exceeds 1%, a characteristic odor and taste will appear, which is undesirable in terms of taste.

Suitable stabilizers for use in the present invention include pregelatinized starch, enzyme-treated gelatin, xanthan gum, pectin, and guar gum. The stabilizer is thought to play the role of a protective colloid for the emulsion film at the fat globule interface of the composition, and of stabilizing the dispersion of the composition suspended in water.

The amount added is 0.01 to 1%, and if it is less than 0.01%, sufficient effects will not be expressed, and if it exceeds 1%, a sticky feeling will appear, which is not desirable in terms of taste.

In addition, the fats and oils used in the present invention can be used without any particular restrictions as long as they are general edible fats and oils, but it is preferable that the SFC is 50 or more at 10°C, 30 or more at 20°C, and 5 or less at 30°C. The amount added is 8 to 52%, and if it is less than 8oA, shape retention after whipping will not be obtained, and if it exceeds 52%, the texture will be heavy and the refreshing feeling will be lost.

In the present invention, it is preferable that the above-mentioned components are once coarsely emulsified. This is thought to be because the protein, emulsifier, and stabilizer undergo mutual changes at the fat globule interface, resulting in a more pronounced interaction.

The sauce composition (B) used in the present invention includes cooking materials,
It consists of seasoning materials, spices, etc., and cooking materials include eggs, tomatoes, beef extract, cheese, yogurt, various fruits, vegetables such as celery, pickles such as pickles, tuna, ham, sausage, etc., and seasoning materials. Mustard, wasabi, garlic, perilla, vinegar, soy sauce,
Various flavors and seasonings include ketchup, mayonnaise, Worcestershire sauce, fruit juice such as lemon juice, wine, Western liquor, Japanese sake, flavoring agents, and seasonings, and spices include koshiyo, paprika, allspice, and besovar. ,
Examples include nutmeg, ginger, thyme, chili pepper, and chili pepper.

The mixing ratio of the oil-in-water composition (A) and the sauce composition (B) is preferably from 3 to 9:1.

Next, an example of the method for producing the composition of the present invention will be explained.

First, a protein such as lactalbumin is dissolved in a predetermined amount of water. Next, the emulsifier and stabilizer are dissolved, and the liquid temperature is maintained at around 60°C. Separately, a predetermined amount of fats and oils is heated to around 60°C to dissolve the emulsifier. This oil was previously adjusted to 60°C.
A rough emulsified oil/fat composition (A) is obtained by adding and mixing to an aqueous solution held in a water solution.

The resulting composition (A) was sterilized at 140°C for 3.8 seconds using a direct steam injection sterilizer, and then heated to 60°C in a vacuum tank.
The temperature is lowered to 5°C, homogenized using a homogenizer, and further cooled to 5°C using a plate cooler.

The composition (A) sterilized and cooled as described above is mixed with a separately prepared sauce composition (B) consisting of mustard, koshiyo, vinegar, salt, eggs, etc. and whipped. The obtained foamable oil-in-water composition is stored frozen, and after thawing is molded onto a vegetable salad or the like using a piping bag.

Alternatively, after adding and mixing the sauce composition (B) to the roughly emulsified oil-in-water composition (A), the mixture is heated to 120°C using a scraping type heat exchanger.
Sterilize for 3 minutes, lower the temperature to 60°C using the same type of heat exchanger, homogenize with a homogenizer, and further cool to 5°C. The resulting composition is whipped, stored frozen, and thawed and molded onto boiled sausages or the like using a piping bag.

The present invention is of course not limited to the above two methods, but basically includes a raw solution processing flow such as rough emulsification - sterilization - homogenization - cooling, and a post-whipping flow such as whipping - freezing or refrigeration - thawing or use as is. It is preferable to adopt

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited by these in any way.

Example 1 Water heated to 60°C (4% of the total amount of the oil-in-water composition (A))
After dissolving lactalbumin (1.5%) in lactalbumin (9.0%), hexaglycerol monostearate (0.4%
) was dissolved. Separately, citric acid monoglyceride (0.4%) was added and dissolved in a mixture of hardened rapeseed (29%) and cottonseed oil (19.7%) and heated to 60°C.Next, in an aqueous solution of the former Mix and emulsify the latter oil solution and heat at 60°C.
was held at This mixed emulsion contains pregelatinized starch (see 1.
Oil-in-water composition (A) obtained by dissolving 0%) and rough emulsification treatment
adjusted. The composition was sterilized by direct steam injection at 140°C for 3.8 seconds, cooled to 60°C, homogenized by a homogenizer with a total pressure of 100 kg/cd, and cooled to 5°C by a plate heat exchanger. A sterilized and cooled oil-in-water composition (A) was obtained.

In addition, brown mustard (composition (B))
80.2% of the total amount), lemon juice (16.5% of the total amount) and water (3.3% of the total amount) were mixed to obtain a composition (B) which is a sterilized sauce.

The composition (A) and composition (B) were mixed at a ratio of 7:3, whipped with a whipper, stored frozen at -20°C for 3 months, thawed, and squeezed into a piping bag to make chicken meat. Decorated on top. I ate it after storing it on chicken for 24 hours at 15℃, but there was no change in its shape retention (no syneresis was observed, and the unprecedented soft texture and good zero solubility were characteristic of the chicken). The flavor of the steamed chicken was brought out even more.

Example 2 The same operation as in Example 1 was performed except that the oil-in-water composition (A) was sterilized at 120° C. for 3 minutes using a scraping type heat exchanger. The obtained composition had an OR (over run) of 11% compared to 120% in Example 1.
The taste was generally as good as that of Example 1, except that it was slightly lower at 0%.

Example 3 In Example 1, tomato puree (3% based on the total amount of composition (B)) was used instead of mustard-based sauce composition (B).
460%), lemon juice (1594%), sugar (10%)
%), sweet relinche (10%), chili sauce (
The same procedure as in Example 1 was carried out, except that the sauce composition (B) prepared by mixing and sterilizing 30% (30%) and 1% wine (1%) was used. The obtained composition had stable shape retention and went well with vegetable salad.

Example 4 In Example 1, in place of the mustard-based sauce composition (B), lemon juice (3% based on the total amount of the composition (B))
5%), yogurt (30%), sand tJ! (10%
), White Koshiyo (6%), Salt (3.7%),
The same procedure as in Example 1 was conducted except that the sauce composition (B) prepared by mixing and sterilizing powdered vinegar (15.7%) and white wine (4.0%) was used. A composition with a soft texture of 150% OR and no syneresis even after being stored at 20° C. for 24 hours was obtained.

Example 5 In Example 1, 10% lactalbumin, 87.5% water, and trypsin CNovo were used instead of lactalbumin.
The same procedure as in Example 1 was carried out, except that 2.5% of the powder was used, which was then hydrolyzed at 50° C., POV, O for 60 minutes, and powdered. A composition with performance similar to that of Example 1 was obtained, but the zero solubility was better than that of the Example 1 composition.

Example 6 In Example 5, in place of the mustard-based sauce composition (B), ground plum meat (60% of the total amount of the composition (B)), powdered vinegar (30% of the total amount of the composition (B)), and salt ( Same 1
The same procedure as in Example 5 was carried out except that a paste containing 0.0%) was used. The OR was 100%, and a glossy composition with excellent shape retention was obtained. When this composition was mixed with diced cheese and eaten with vegetable salad,
It was delicious with a soft texture and strong acidity.

Examples 7 to 10 The same procedure as in Example 1 was repeated except that enzyme-treated gelatin, xanthan gum, pectin, and guar gum were used in place of pregelatinized starch. Although the resulting compositions varied slightly in hardness when whipped, there were no major differences in other properties, and all were good.

Example 11 The same procedure as in Example 1 was carried out except that polyglycerin fatty acid ester (triglycerin monostearate) was used in place of citric acid monoglyceride.

There was no significant difference except that the OR was 160% and a composition with a weft surface was obtained.

Example 12 In Example 4, the lemon-yoghurt sauce composition (B) was added to the roughly emulsified oil-in-water emulsion composition (B).
were mixed, sterilized at 120°C for 3 minutes using a scraping heat exchanger, lowered to 60°C using the same type of heat exchanger, homogenized using a homogenizer, and cooled to 5°C to obtain a composition. . When this composition was whipped, it showed good whipping properties with an OR of 120%. This composition is frozen, stored,
After thawing, the salad was decorated and left at 25°C for 5 hours, but there was no syneresis and the same condition as when decorated. Moreover, the taste was soft and good.

Comparative Examples 1 to 5 In Example 4, the same procedure as in Example 4 was performed except that various proteins shown in Table 1 were used in place of lactalbumin, or the proteins were not used. In all cases, products with extremely low OR or no whipping were obtained.

Comparative Examples 6 to 13 Scraping was carried out in the same manner as in Example 4, except that various emulsifiers shown in Table 2 were used instead of the hexaglycerol monostearate and citric acid monoglyceride emulsifiers. In all cases, the OR was extremely low or there was no whipping.

Comparative Examples 14 to 17 The same procedures as in Example 4 were conducted except that various stabilizers shown in Table 3 were used in place of pregelatinized starch. The resulting composition had poor shape retention, or syneresis was observed after frozen storage and thawing, resulting in extremely poor storage stability.

[Action/Effect]

As mentioned above, the foamable oil-in-water composition of the present invention can be used in any foamable seasoning food such as mustard flavor, mayonnaise flavor, wasabi flavor, yogurt flavor, and tuna mayonnaise flavor, even immediately after whipping, and even when frozen. Even when thawed and used after storage, it has good shape retention similar to that of whipped cream, and exhibits excellent storage stability without causing syneresis or sagging during storage. The composition of the present invention can be used as a decoration for cooked foods such as vegetable salads, fish meuniere, steak, pâté, and terrine, just like decorating whipped cream on a cake.
Compared to conventional liquid, semi-liquid or paste state products,
Not only does it have a gorgeous beauty, but the whipping also gives it a soft texture and interesting flavor. In addition, the composition of the present invention can be whipped soft and eaten by scooping it with sticks of celery, chieri, carrots, etc., or can be whipped hard and eaten as a filling for sandwiches. Furthermore, when it is mixed into steamed and mashed potatoes to aerate it, the heavy texture peculiar to potatoes disappears and a light texture similar to matshu potatoes is obtained.

As described above, the composition of the present invention makes it possible for the first time to whip seasoning foods, and promises a diet rich in variety.

Patent applicant Kanebuchi Chemical Industrial Co., Ltd.

Claims (1)

[Claims] 1. 8 to 52% of fats and oils (weight %, same hereinafter), 0.1 to 5% of at least one protein selected from lactalbumin, enzyme-treated lactalbumin, at least one selected from polyglycerin fatty acid ester, organic acid monoglyceride 1 type of emulsifier 0.05-1%, pregelatinized starch,
0.01-1% of at least one stabilizer selected from enzyme-treated gelatin, xanthan gum, pectin, and guar gum
A foamable oil-in-water composition (A) containing an oil-in-water composition (A) and a sauce composition (B) containing a cooking material, a seasoning material, a spice, etc.