JPH0361449A - Preparation of emulsified fat or oil composition - Google Patents

Abstract

PURPOSE:To prepare an emulsified fat or oil composition having excellent temperature resistance and preservability and good flavor and texture by continuously mixing a foamed W/O type emulsified composition with an emulsified O/W type composition. CONSTITUTION:An O/W type emulsion comprising mainly water, fats or oils, milk solid contents and a saccharide is continuously mixed with a foamed creamy W/O type emulsion prepared by foaming a rapidly cooled, plasticized fat or oil product to provide the subject composition.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing an emulsified composition, and more particularly, the present invention relates to a method for producing an emulsified composition, and more specifically, a method for producing an emulsified composition.
The present invention relates to a method for producing an emulsion composition that has excellent temperature resistance and storage stability, and has good flavor and texture by mixing a /W type emulsion composition.

[Prior Art] Conventionally, fresh cream, butter cream, custard cream, flower paste, and the like have been widely used in confectionery such as snacks and cakes, and various breads.

Fresh cream is an O/W milk type compound, so although it is loved for its rich flavor and smooth melt-in-the-mouth texture, it has poor temperature tolerance and cannot be heated to temperatures as high as 20 to 30 degrees Celsius. This has the major disadvantage of causing syneresis and separation of water and oil.

In addition, since the external continuous phase is aqueous and is whipped, it also has the disadvantage of poor storage stability.

Custard cream and flower paste, which are in the same 0/W emulsified state, have good temperature resistance without syneresis or oil separation even at high temperatures.

However, custard cream and flower paste have starch and flour as their main ingredients, and as a result, they have the disadvantage of having a sticky feel and a heavy texture.In order to improve the deterioration in preservability caused by starches, synthetic preservatives are used. However, there is a drawback that they do not match.

Butter cream, unlike the above-mentioned creams, is a W/O type emulsified material and is foamed, so it has a soft texture.By adjusting the melting point of the fat and oil used in the external continuous phase, It can be imparted with appropriate temperature resistance, and since the outer phase is oil or fat, it has the characteristics of high preservability.

On the other hand, since the flavoring components are coated with fats and oils, the flavor is weak, and if the melting point of fats and oils is raised to maintain shape retention, it does not melt in the mouth and feels oily. have

For this reason, in the bakery and confectionery industries that use these creams, creams that have the soft melt-in-the-mouth texture of fresh cream and buttercream and the shape-retaining properties of nicastard cream and flower paste have become popular. There is a demand for the development of a creamy food that has the following properties and also has a high shelf life.

In response to this, a first attempt has been made to add foam to flower paste to soften the texture (Japanese Patent Application Laid-Open No. 60256330).

As a second method, attempts have been made to mix custard cream or flower paste with whipped cream or buttercream just before filling bread or confectionery.

Furthermore, as a third method, an attempt has also been made to prepare a processed fat food composition by mixing a processed fat product and a liquid processed egg in the same manner (Japanese Patent Laid-Open No. 64-55144).

[Problems to be Solved by the Invention] In the first method, when the flour paste is whipped, shear is applied to the starch, which weakens the shape retention of the starch and further increases the stickiness and stringiness of the starch. This has the disadvantage that the soft feel expected from foaming is offset by the sticky feel.

The second method allows you to obtain the shape retention of custard cream or flower paste and the soft texture of fresh cream or buttercream, but it can cause contamination by fallen bacteria on the press used to whip the fresh cream or buttercream. There is a strong risk of secondary contamination, such as, and there are problems with storage stability. To avoid this, the work would have to be carried out in a sterile room, which is almost impossible as a practical matter. Moreover, the operation is complicated and the workability is poor, so that it cannot be used as a mass-produced product.

The third method involves simply mixing different ingredients continuously, and as a result, only a slight egg flavor appears, and no improvement in flavor was observed in the resulting processed oil and fat food.

Therefore, we have developed a method to efficiently and hygienically produce creamy foods that have the soft melt-in-the-mouth texture of fresh cream and buttercream, have the shape-retaining properties of custard cream and flower paste, and have a long shelf life. is requested.

The present invention solves these problems, has good appearance and condition, has the soft melt-in-the-mouth texture of fresh cream and butter cream, and has the shape retention properties of custard cream and flower paste. The purpose of the present invention is to provide a method for efficiently and hygienically producing creamy foods with high quality.

[Means for solving the problem] The present inventors solved the above problem by continuously mixing an unfoamed O/W type emulsion and a foamed f-W/O whole emulsion. The problem was solved and the present invention was completed.

That is, the present invention involves foaming and creaming an O/W type emulsion product, which is rapidly plasticized and containing water, oil, fat, milk solids, and carbohydrates as main components; W/O type emulsification. The present invention provides a method for producing an oil/fat emulsion composition, which is characterized by continuously mixing the oil and fat emulsion compositions.

In the present invention, as the fats and oils used in the O/W type emulsion whose main components are water, fats and oils, milk solids, and carbohydrates, a wide variety of fats and oils that are used for food can be used, such as nata oil,
Coconut oil, soybean oil, palm oil, cottonseed oil, beef tallow, lard, fish oil, and processed fats and oils thereof can be used. .

Milk solids used in the present invention include skim milk powder, whey,
Those containing milk proteins such as cheese and condensed milk, or those treated with acids or enzymes can be used.

Carbohydrates used in the present invention include monosaccharides such as sucrose, glucose, and lactose, oligosaccharides such as starch, or its decomposition product dextrin, and sugars such as xanthan gum, locust bean gum, and pectin. Alternatively, all thickening stabilizers and gelling agents whose constituent components are sugar compounds can be used. Further, polysaccharides such as microcrystalline cellulose in which the binding mode of sugar chains is β type can also be used.

In addition to the above-mentioned components, the O/W type emulsion of the present invention may optionally include eggs, fruits, seeds such as almonds and peanuts, flavor components such as chocolate, emulsifiers, fragrances, flavors, spices, salts, etc. Other ingredients can be added.

Even without an emulsifier, emulsification and emulsion stability are good due to the emulsifying effect of proteins and the gelling power and thickening effect of polysaccharides, but in order to obtain a stable emulsified state with good reproducibility, it is necessary to add an emulsifier to the whole It is preferable to add 0.1 to 2% by weight.

As the emulsifier, glycerol fatty acid monoester, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, etc. can be used.

The method for producing a 0/W type milk composition using these raw materials is to add a water-soluble component to water to form an aqueous phase, and to this add an oil phase in which an oil-soluble component is dissolved. , emulsification is the most common method.

As another method, it is also possible to first bring the emulsion into a W2O type emulsified state and then invert the phase.

In the emulsification step of the composition of the present invention, a so-called emulsifier (homogenizer) can be suitably used, or emulsification can also be carried out by stirring vigorously with a conventional stirrer.

In addition, heat exchange such as heating or cooling may be performed before and after emulsification as necessary, for example, to pregelatinize starch.

In the present invention, the quenched plasticized oil and fat products refer to moldable oils and fats for food products whose main ingredients are shortening, margarine, milk, etc., which are produced by conventional methods.

The manufacturing method of the present invention consists of the following three steps.

The first step is to continuously foam the quenched plasticized oils and fats, and the second step is to foam the oils and fats foamed in the first step and water.
A process of quantitatively preparing a non-foamed O/W type emulsion compound mainly composed of fats and oils, milk solids, and carbohydrates at a fixed ratio;
Thirdly, foaming fats and oils and water are continuously blended at a certain ratio.
This is a step of mixing oil and fat, milk solids, and an O/W type emulsion whose main components are carbohydrates.

In the first step, the rapidly cooled plasticized fat is foamed using a continuous whipping machine. The temperature of the quenched plasticized oil and fat at that time is 15 to 5 degrees Celsius above its melting point, preferably,
It is necessary to adjust the temperature to a lower temperature range of 15~/O<0>C.

In addition, in order to improve foaming properties and foaming stability, it is effective to adjust the crystalline state of fats and oils. ,
Preferably, if the temperature is maintained at a low temperature of 6 to 8° C. for several hours, the foamed state becomes more stable.

In addition to whipping rapidly plasticized fats and oils alone, syrup and flavoring ingredients can also be added and whipped in the same way as in the production of regular buttercream.

The conditions for foaming depend on the purpose of the desired emulsified composition or the mixing ratio with the O/W type emulsified composition to be mixed later, but the specific gravity after foaming is 0.35. ~0
, 9, preferably in the range of 0.6 to 0.8.

The continuous whipping machine mentioned here means that during the line,
It is a device that has an air injection port and a driven stirring space part behind the air injection port, such as a bottle mixer. Any device can be used as long as it is based on the principle of making the mixed material into a homogeneous state in a stirring section.For example, a device with a pre-mixer section in front of a drive-type mixer section can also be used. can do.

In addition, from a sanitary standpoint, it is preferable that the air to be injected is passed through a sterile filter in a sterile state before being injected.

The second step is a step of quantitatively mixing the oils and fats foamed in the first step with an O/W type emulsion whose main components are water, oils and fats, milk solids, and carbohydrates in a fixed ratio. There are pumps that quantitatively transport foamed oils and fats, pumps that quantitatively transport O/W type emulsions whose main components are water, oils and fats, milk solids, and carbohydrates, and more than these pumps. It consists of a part that combines two types of components that have been quantitatively transported at a constant ratio.

As the pump for quantitatively feeding the liquid, any pump can be used as long as it is capable of feeding the liquid at an accurate flow rate.

Examples of quantitative pumps include -axis eccentric pumps, reciprocating pumps, and rotary pumps. However, in the case of reciprocating pumps, if the raw material has a high viscosity, the movement of the valve to prevent backflow becomes inaccurate, resulting in poor quantitative performance.In the case of rotary pumps, on the other hand, the viscosity is low. In some cases, the raw material liquid may slip in the rotary pump, resulting in poor quantitative performance, so a -axis eccentric pump is most preferred.

There is no particular restriction on the mixing ratio of the 0/W type emulsion and the foamed fats and oils.

The third step is an O/W emulsion containing foamed oils and fats and water, oils and fats, milk solids, and carbohydrates as main components, which are quantitatively blended in a fixed ratio in the second step. This is a continuous and uniform mixing process.

As the continuous mixing device used in the production method of the present invention, a line mixer without driving force or a mixer using driving force can be used. At that time, care must be taken that the mixture must be mixed in an airtight manner.

This is to prevent contamination by bacteria and the like during mixing, and also to stabilize quality.

In addition, since one of the components is foamed, a mixer that does not combine or defoam the fine foam must be used, and does not take a large share of the mixer. Therefore, in order to meet these requirements and to reduce running costs, a type called a motionless mixer is most preferable. As the motionless mixer (static mixing @), for example, Static Mixer (trade name, manufactured by Noritake Company Limited), Static Mixer (trade name, manufactured by Kenix Co., Ltd.), Hi-Mixer (trade name, manufactured by Toshi Co., Ltd.), etc. can be used.

Through the above three steps, the non-foaming 0/W emulsion of the present invention mainly composed of water, oil, fat, milk solids, and carbohydrates and the creamy W/O foamed from the quenched plasticized oil and fat are produced. It is possible to produce an emulsified composition by continuously mixing type emulsions.

In this case, as mentioned above, it is necessary to mix a foamed W/O type emulsion, and the foaming process is as follows: 0/
Even if you try to give a soft feel by using a W-type porous material or by mixing non-foaming materials and foaming them later, the storage stability will deteriorate due to rotting and mold formation.

〔Example〕

Next, examples will be shown and the present invention will be further explained in detail.
The present invention is not limited to these.

Example 1 Rapeseed 36°C hydrogenated oil 60 to 9 and butter 15 to 9 to 60
Melt by heating at ℃, add 500 g of glycerin fatty acid ester as an emulsifier and 50 g of milk flavor to make an oil phase, and while stirring this oil phase, add skim milk powder to 11 g.
Add z9 and add 4.45 kg of aqueous phase to obtain a W/O type emulsion composition, which is sterilized and then rapidly cooled and plasticized using a votator to make margarine, and then heated at 25 to 30°C.
It is ripened at a temperature of 100 to adjust the crystallization state of fats and oils.

On the other hand, 16 parts water, 11 kg of isomerized sugar, and 6 parts of starch saccharified starch syrup.
and 9 are mixed, 4 kg of skim milk powder, 20 of sugar, 9 of 9, and 400 g of carrageenan are added and heated to 60°C to disperse and dissolve the water-soluble components to form an aqueous phase.

While stirring this aqueous phase, gradually add the oil phase prepared by adding soybean lecithin as an emulsifier to 40% of rapeseed oil and heating to 60°C. 7 Reber 200g and coloring agent (β-
Carotene).309 is added and emulsified using a pressure homogenizer at a pressure of 120 kg/c-, followed by cooling to obtain a gel-like O/W type emulsion.

The previously obtained margarine was reduced to a specific gravity of 0.7 using a continuous whipping machine manufactured by Kyokuto Creamery Package Co., Ltd.
Adjust so that it becomes foamy.

The buttercream thus obtained is sent as it is to the mixing section using a Mono pump manufactured by Heishin.

At the same time, the gel-like O/W type emulsified composition is also sent to the mixing section by the Mono pump, like the foamed oil and fat.

The emulsion mixed at a ratio of 1:1 in the mixing section is further mixed by a static mixer.

The number of elements in the mixing space at this time was 18. An emulsified composition was thus obtained.

This emulsified composition showed almost no change in condition even at 37°C, and no deterioration in flavor occurred even after several months. It also melted in the mouth, had a soft texture, and had a strong custard flavor.

Example 2 Fish oil 36℃ Hydrogenated oil 40 to 9 and butter 1/Okg at 60℃
1 kg of glycerin fatty acid ester as an emulsifier and 0 kg of butter flavor/0 kg are added to this to form an oil phase, and while stirring this oil phase, 2 kg of skim milk powder is added.
9 was added to the aqueous phase 9.5 to obtain a W/O emulsion composition, which was sterilized and then rapidly cooled and plasticized using a votator to make margarine. The oil is aged to adjust the crystallization state of the fat and oil.

Meanwhile, add 49.9 to 9 of water, 3 ky of flour, 2 kg of cornstarch, 23 to 9 of sugar, 25.2 g of frozen sweetened whole eggs, 9 to 4 of skim milk powder, and 9 to custard flavor/O09.
Heat to 0°C, add 3 kg of butter to make a 0/W type emulsion, and heat using an onlator at 1/0°C for 2 minutes to obtain custard cream.

The previously obtained margarine was reduced to a specific gravity of 0.5 using a continuous whipping machine manufactured by Kyokuto Creamery Package Co., Ltd.
Adjust to 5 and foam. The buttercream thus obtained is sent as it is to the mixing section using a Mono pump manufactured by Heishin, and at the same time, the custard cream is also sent to the mixing section using a Mono pump, similar to the foamed fats and oils.

In the mixing section, mix 2 parts buttercream and custard cream.
The emulsion mixed at the ratio of is further mixed by a static mixer. The number of elements in the mixing space at this time was 12.

An emulsified composition was thus obtained.

This emulsified composition showed almost no change in condition even at 37°C, and no deterioration in flavor occurred even after two weeks. It also melted in the mouth, had a soft texture, and had a strong custard flavor.

Comparative Example 1 Margarine was made with the same formulation as in Example 1, foamed with a vertical mixer to a specific gravity of 0.7, and then sent to the mixing section using a Mono pump.

Other than foaming, the formulation, O/W type emulsion compound, manufacturing method, and mixing method are all true! Nf1
It was carried out under the same conditions as 1.

The state of the emulsified composition obtained here was almost the same as in Example 1, and had a soft texture and shape retention.
Even after one month has passed for the emulsified m-parallel produced in Example 1,
Compared to the case where there was no change in flavor such as mold growth or putrid odor, when this production method was used, a strange odor was felt after three days, and a large amount of mold growth was observed after -week.

Comparative Example 2 Margarine and O
A /W type emulsion was prepared, and the margarine and the 0/W type emulsion were first mixed and then foamed. The conditions for each were exactly the same as in Example 1. As a result, the emulsion was sluggish in the mouth, had a texture not much different from ordinary butter cream, and had strong stringiness and poor workability.

Comparative Example 3 Margarine was made with the same formulation as in Example 2, foamed with a vertical mixer to a ratio of 1i0.55, and then sent to the mixing section using a Mono pump.

All other formulations, manufacturing methods, and mixing methods of the O/W emulsion were conducted under the same conditions as in Example 2.

The state of the resulting emulsified composition was almost the same as in Example 2, and had a soft texture and shape retention.
Compared to the emulsified composition produced by this method, where there is no change in flavor such as mold growth or putrid odor even after two weeks have passed, when this production method is used, a strange odor is felt the next day, and the flavor remains unchanged for three days. Afterwards, a lot of mold was observed.

Comparative Example 4 Margarine and custard cream were made using the same formulation and the same manufacturing method as in Example 2, and the margarine and custard cream were first mixed and then foamed.

The conditions for each were exactly the same as in Example 2.

The resulting emulsion does not melt in the mouth, has a texture not much different from regular buttercream, and has strong stringiness.
Workability was poor.

[Effects of the Invention] The method for producing an emulsified composition according to the present invention has the advantage of being able to produce products with a wide range of qualities in accordance with the demands required for product emulsified compositions. For example, when a soft texture is desired, In some cases, when foaming quenched plasticized oil,
By lowering its specific gravity, it is possible to increase the air content of the emulsified composition and make it soft, and furthermore, it is possible to make the emulsified composition soft.
When mixing the milk-type composition and foamed fats and oils, 0/W
By increasing the ratio of the milk-type combination, it is possible to further improve the melt-in-the-mouth texture and obtain a softer texture.

As described above, according to the manufacturing method of the present invention, it is possible to make a wide variety of products even using the same materials, and as in the above example, it is possible to make products with a wide variety of products, and as shown in the above example, it is possible to make products with a wide variety of products. You can achieve your goal in two ways.

Furthermore, by changing the mixing efficiency of the mixing part, it is possible to create products with completely different textures and appearances.

For example, it is colored using an O/W type milk-type composition chocolate, etc., and mixed after it is colored to have a different color tone from the foamed fats and oils. At this time, when the mixing efficiency is increased, an emulsified composition with a chocolate color is produced due to the influence of the darker color, but when the mixing efficiency is lowered, an emulsified composition with a marble-like appearance is produced.

In this way, the three steps of foaming the quenched plasticized oil, mixing the foamed oil TI8 and the O/W type emulsified irR product, and mixing the mixed emulsion are performed independently. It is possible to change the manufacturing conditions by
Since all of these factors have a major impact on the creation of different products, it can be said that this manufacturing method is in conflict with the current industry trends that require diversification.

In addition, the resulting product is completely sealed from the foaming stage, so there is no need to worry about hygiene, so the product has a long shelf life and can be filled with a variety of materials. Can be used as a topping material.

Claims (1)

[Claims] 1. An O/W emulsion containing water, fat, milk solids, and carbohydrates as main components and a W/O emulsion made by foaming a quenched plasticized oil product into a cream state are continuously produced. A method for producing an oil and fat emulsion composition, which comprises mixing.