JPH0361409B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a creamy acidic oil-in-water emulsified fat, which preferably has good long-term stability and easy-to-use foaming properties, and is suitable for use in recent confectionery and bread production. This invention relates to a method for producing an acidic oil-in-water emulsified fat that meets the demands for making Western confectionery soft, wet, and sour.

Commercially available acidic oil-in-water emulsified fats include sour cream and sour milk containing fat, and these do not have foaming properties due to their plasticized, low-fat properties. Therefore, when foaming properties are required, the current situation is to use foamed fresh cream mixed with acidic flavor components such as sour milk and fruit pulp. However, the emulsification of these products is destroyed and a separation phenomenon occurs, making them unsatisfactory as Western confectionery materials.

Recent food trends call for softer, wetter, and sourer foods, and although there is a deep-rooted demand for acidic oil-in-water emulsified fats that have foaming properties, no such product has been completed to date.

As a result of intensive studies in view of the current situation, the present inventors have completed a completely new confectionery material called an acidic oil-in-water emulsified fat that is stable for a long period of time, easy to use, and has foaming properties.

That is, the method for producing an acidic oil-in-water emulsified fat of the present invention comprises: 15-50% by weight of an oil containing at least 40% by weight of a lauric oil with an elevated melting point of 30-38°C; 0.5 to 4.0% by weight, 0.01 to 1.0% by weight of natural polymeric polysaccharides or/and cellulose derivatives as stabilizers, organic acids and/or acidic taste components, nonfat milk solids, sugars, and starches. Contains one or more substances selected from the group consisting of water and a pH of 3.5 to 5.5 and a protein content of 0 to 5.
It is characterized by preparing an oil-in-water emulsified fat with a carbohydrate content of 6.0% by weight and a carbohydrate content of 1.0 to 35.0% by weight, and subjecting it to ultra-high temperature heat sterilization treatment.

The method for producing the acidic oil-in-water emulsified fat of the present invention will be described in detail below.

The raw material oil used in the present invention has an elevated melting point of 30~
It is an oil or fat containing at least 40% (weight %, same hereinafter) of lauric oil or fat at 38°C, which is a single lauric oil or a mixture of lauric oil or fat and a non-lauric oil or fat.

Examples of such lauric fats and oils include coconut oil, palm kernel oil, and their hydrogenated oils, fractionated oils, transesterified oils, and the like. In addition, non-lauric fats and oils are animal and vegetable fats and fats, hydrogenated fats and oils, singly or a mixture of two or more thereof, or those obtained by subjecting these to various chemical and/or physical treatments. SFI characteristic value is 20
~55, with an elevated melting point of 25 to 40℃, such as soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, rapeseed oil, kapok oil, milk fat, lard, fish oil, whale oil, etc. Examples include animal and vegetable fats and oils, their hydrogenated oils, fractionated oils, and transesterified oils.

It is preferable that the amount of the above-mentioned fats and oils added is 15 to 50%. If the amount of the above oils and fats is less than 15%, the artificial flower properties will be weak when whipped, and if it is more than 50%, the cream viscosity will thicken over time and become unstable because it contains at least 40% lauric oil. It cannot be offered to Furthermore, if the lauric fat in the fat is less than 40%, the foam will foam but will not be plasticized, resulting in poor artificial flower properties and cannot be put to practical use.

In the case of an oil-in-water emulsified fat that is in the acidic range and is subjected to ultra-high temperature heat sterilization as in the present invention, protein aggregation and emulsifier aggregation/decrease in efficacy are generally promoted. For this reason, from the viewpoint of preventing protein aggregation, known acid-resistant stabilizers such as pectin and carboxymethyl cellulose are effective, but in the case of high-fat emulsified fat with foaming properties as in the present invention, the usual pH 6. 0
In the combination of known emulsifiers used in ~7.0, the damage to the emulsifier is large, and aggregation and separation still occur.

In the present invention, it is preferable to use polyglycerol fatty acid ester alone in order to suppress damage to the emulsifier. Although sucrose fatty acid ester and the like can be used in combination, the amount added is preferably 0 to 0.5% based on the fat and oil in order to minimize damage to the emulsifier. Further, the total amount of emulsifier added is required to be 0.5 to 4.0% based on fat and oil.

The stabilizer used in the present invention may be appropriately selected from natural polysaccharide gums such as locust bean gum, guar gum, tamarind seed polysaccharide, pectin, agar, and carrageenan, and cellulose derivatives such as carboxymethylcellulose and methylcellulose. It plays a supporting role in maintaining long-term stability. The amount of the above stabilizer added is 0.01~
It is 1.0%.

In the present invention, it is essential to adjust the pH to 3.5 to 5.5 with an organic acid or/and an acidic taste component, and examples of the organic acid include lactic acid, citric acid, malic acid, tartaric acid, succinic acid, etc. Examples of acidic taste components include fruit juice, fruit pulp, jam, cheese, cream cheese, sour cream, and fermented milk.
By appropriately selecting these, a distinctive acidic oil-in-water emulsified fat can be produced.

In addition, sources of non-fat milk solids used in the present invention include, for example, milk, skim milk, skim milk powder, whey powder, sodium caseinate, lactalbumin, and fresh cream, and examples of sugars include, for example. Examples of starches include sucrose, glucose, fructose, liquid sugar, maltose, and starch syrup. Examples of starches include corn starch, wheat starch, and potato starch. One or more of these non-fat milk solids, saccharides and starches are selected as appropriate, and the protein content of the emulsified fat is in the range of 0 to 6.0% and the carbohydrate content is in the range of 1.0 to 35.0%. Select the amount of the above substances to be added. Among these, the protein content is preferably 1.0 to 5.0% for rich flavor, the carbohydrate content is preferably 1.0 to 5.0% for sugar-free products, and 10.0 to 30.0% for sweetened products. It is preferable to do so from the viewpoint of flavor and texture.

In the present invention, the oil-in-water emulsified fat is preferably prepared as follows.

15-50% oil containing at least 40% lauric oil with an elevated melting point of 30-38°C, 0.5-4.0% polyglycerol fatty acid ester based on the fat content as the main emulsifier, and a natural polymeric polysaccharide or/and as a stabilizer. and cellulose derivatives from 0.01 to 1.0
%, and one or more substances selected from the group consisting of non-fat milk solids, saccharides and starches are mixed in a conventional manner to obtain a preliminary emulsion of oil-in-water emulsified fat. By adding an organic acid or/and an acidic taste component to this pre-emulsified liquid, the pH of the emulsified liquid is adjusted to 3.5~3.5.
Adjust to 5.5. At this time, the amounts of the above components added are selected so that the protein content of the adjusted emulsion is 0 to 6.0% and the carbohydrate content is 1.0 to 35.0%.

Next, the prepared emulsion is homogenized using a homogenizer to obtain an oil-in-water emulsified fat having a pH of 3.5 to 5.5, a protein content of 0 to 6% by weight, and a carbohydrate content of 1.0 to 35.0%. Although it is possible to use a high-pressure homogenizer, a centrifugal homogenizer, an ultrasonic homogenizer, etc. as such a homogenizer, 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 is very important, but in general it is sufficient to process at 50 to 100 kg/cm ² .

Accordingly, in the present invention, the oil-in-water emulsified fat prepared as described above is subjected to ultra-high temperature heat sterilization treatment (UHT sterilization treatment) to obtain the acidic oil-in-water emulsified fat according to the present invention.

The UHT sterilization process in the present invention is a commercially available
Can be performed using UHT sterilization equipment,
This device is an indirect heating type,
For example, APV plate type UHT processing equipment (manufactured by APV), CPUHT sterilizer (manufactured by Crimary Packaging), Stork-tubular type UHT sterilizer (manufactured by Stork), Conthermu scraping type
UHT sterilizers (manufactured by Alf Arával), etc. Direct heating type devices include Euperisation sterilizer (manufactured by Alpla), VTIS sterilizer (manufactured by Alf Arával), Lagia UHT sterilizer (manufactured by Lagia), Paralyzator (Passyu &
(manufactured by Silkepaug), CPVac-Heat/UHT sterilizer (manufactured by Crimary Packaging), etc., and you can use any one of these as appropriate.

The acidic oil-in-water emulsified fat according to the present invention is as described above.
After UHT sterilization, it is further homogenized at 10 to 50 kg/cm ² and then cooled to around 5°C. Then, it is preferable to aseptically package this product using, for example, an aseptic packaging machine manufactured by Tetra Pack.

The acidic oil-in-water emulsified fat produced by the method of the present invention can be used for various purposes as a Western confectionery material, as needed.
For example, it can be used for kneading in a liquid state, whipping it into nuts, toppings for foaming and plasticizing, filling materials, etc. Moreover, it is a sterile product and can be used as desired in hygienic conditions at all times, so it has great potential as a new material.

Examples of the present invention will be given below and will be explained in more detail. It goes without saying that the present invention is not limited to these Examples.

Example 1 20 parts by weight of hydrogenated coconut oil with a melting point of 35°C and 10 parts by weight of hydrogenated soybean oil with a melting point of 34°C were dissolved by heating, and 0.6 parts by weight of polyglycerol stearate (HLB: 11) was uniformly dispersed therein. An oil phase was prepared. Apart from this, 0.2 parts by weight of tamarind seed polysaccharide, skim milk powder
An aqueous phase was prepared by dissolving 5.0 parts by weight and 16 parts by weight of sucrose in 38.1 parts by weight of water, and after heating this to 40°C,
Mix with the above oil phase, add 10 parts by weight of orange juice and 0.1 part by weight of citric acid to this mixture while stirring with a propeller stirrer, and keep at about 50°C for 10 minutes.
Pre-emulsified for ~15 minutes. Then the emulsified fat obtained
The mixture was treated in a homogenizer under a homogeneous pressure of 100 kg/cm ² to obtain an acidic oil-in-water emulsified fat. The pH of this acidic oil-in-water emulsified fat is 4.5, and the protein content is 1.7% and the carbohydrate content is
It was 19.5%. Next, add this emulsified fat to 50°C.
While holding it back and forth, it was passed through a VTIS sterilizer (UHT sterilizer made by Alfa Arabal), sterilized at 140℃ for 2 seconds, then homogenized through a homogenizer, and immediately heated to 5℃.
A sterile acidic oil-in-water emulsion was obtained by cooling before and after. Even if this emulsified fat was stored at 10℃ for 3 months under aseptic conditions, no oil buildup or aggregation separation phenomenon was observed.After 3 months of storage, 500 ml of the emulsified fat was taken and stirred with a whipper to create foam. Whipped with
The overrun was 120%, the artificial flower properties were good, and the flavor was also good.

Example 2 25 parts by weight of hydrogenated coconut oil with a melting point of 35°C, 10 parts by weight of hydrogenated soybean oil with a melting point of 34°C, 0.8 parts by weight of polyglycerin myristate (HLB: 14), 0.2 parts by weight of carboxymethyl cellulose, 20 parts by weight of yogurt,
2.0 parts by weight of sodium caseinate, 1.0 parts by weight of sucrose,
1.0 parts by weight of corn starch and 39.9 parts by weight of water were mixed in the same manner as in Example 1, and after adding 0.1 part by weight of 50% lactic acid solution, the mixture was mixed using a VTIS sterilizer.
A sterile acidic oil-in-water emulsion was obtained in the same manner as above. This emulsified fat had a pH of 4.7, a protein content of 2.5%, and a carbohydrate content of 4.8%. Even if this emulsified fat is stored under sterile conditions at 10℃ for 3 months, the oil will not build up.
No agglomeration and separation phenomenon was observed, and when 500 ml of emulsified fat was taken and stirred with a whipper after storage for three months,
Whipped in 3 minutes, overrun 100%,
The artificial flower properties were good and the flavor was also good.

Example 3 12.5 parts by weight of hydrogenated coconut oil with a melting point of 35°C, 12.5 parts by weight of hydrogenated soybean oil with a melting point of 34°C, 0.4 parts by weight of polyglycerol stearate (HLB: 11), 0.1 part by weight of polyglycerol oleate (HLB: 11) Parts by weight, 0.3 parts by weight of pectin, 12 parts by weight of sucrose, 10 parts by weight of orange juice, 0.1 parts by weight of citric acid, and 52.4 parts by weight of water.
The parts by weight were mixed in the same manner as in Example 1, and this was added to VTIS.
A sterile acidic oil-in-water emulsified sugar was obtained using a sterilizer in the same manner as in Example 1. The pH of this emulsified sugar was
The protein content was 0% and the carbohydrate content was 13.3%. Even when this emulsified sugar was stored under aseptic conditions at 10°C for 3 months, no oil build-up or agglomeration was observed. When 500 ml of the emulsified fat after storage for 3 months was taken and stirred with a whipper, it was whipped in 3 minutes. The overrun was 100%, the artificial flower properties were good, and the flavor was also good.

Comparative Example Lecithin was used instead of polyglycerol stearate as an emulsifier in the formulation of Example 1.
0.2 parts by weight, monoglyceride (iodine value 20) 0.2
When a preliminary emulsion was prepared in the same manner as in Example 1 using 0.2 parts by weight of sorbitan monooleate and 0.2 parts by weight of sucrose fatty acid ester (HLB: 11), aggregation and separation occurred.

Claims (1)

[Scope of Claims] 1. 15-50% by weight of an oil containing at least 40% by weight of lauric oil with an elevated melting point of 30-38°C, 0.5-4.0% by weight of polyglycerol fatty acid ester based on the fat content as a main emulsifier, 0.01 to 1.0% by weight of natural polymeric polysaccharides or/and cellulose derivatives as stabilizers, organic acids and/or acidic taste components, one or two selected from the group consisting of nonfat milk solids, saccharides, and starches. Contains more than seeds and water, pH 3.5-5.5, protein content 0-
1. A method for producing an acidic oil-in-water emulsified fat, which comprises preparing an oil-in-water emulsified fat having a carbohydrate content of 6.0% by weight and a carbohydrate content of 1.0 to 35.0% by weight, and subjecting the same to ultra-high temperature heat sterilization.