JPH0449987B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial Application Field The present invention mainly relates to an oil and fat composition for cream and a cream using the same for providing heat-sterilized cream with excellent flavor for whipping or coffee. (b) Prior Art Fresh cream obtained by centrifuging milk has a natural and pleasant flavor and is widely used for whipping, coffee, etc. However, fresh cream is not only expensive, but because it is a natural product, it has drawbacks in terms of physical properties and restrictions on its use.
Since it has a rich flavor, it does not necessarily suit current tastes. For example, fresh cream for whipping has a short time of maintaining the optimal whipped state, and tends to over-whip, and has poor shape retention and other stability when used for decoration. Coffee cream tends to cause oil separation when added to coffee. In order to improve these prices, physical properties, and flavor control, creams using edible animal and vegetable oils and fats have been developed in recent years, and have come to be widely used, including so-called compound creams containing fresh cream or milk fat. Creams that can withstand long-term storage have also been developed using heat sterilization technology. A well-known method for manufacturing these creams is to use an oil and fat composition prepared by adding lecithin and sugar ester as emulsifiers to edible oil and fat (Japanese Patent Publication No. 6161/1983). Also known is a method in which lecithin and one or more surfactants selected from among polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and malic acid monoglyceride are used as an emulsifier in edible oil and fat, and a direct heating method is used as a sterilization method. (Tokuko Akira)
50-11458). As can be seen from these examples, lecithin is generally an essential emulsifier in the production of creams using edible fats and oils. (c) Problems to be solved by the invention Cream using edible fats and oils has a lighter flavor compared to fresh cream, but because it is lighter, it tends to give off unpleasant tastes and odors.
Thermal history during the cream manufacturing process or heating during sterilization often causes flavor deterioration, which has been a problem for some time. The present inventors have pursued the cause of this flavor deterioration and researched methods for improving it, and have found that the component responsible for flavor deterioration is lecithin, which is essential for cream production. In other words, in the cream manufacturing process, various emulsifiers including dissolved edible oils and fats and lecithin are homogenized with the aqueous phase at 60 to 80℃, and in the so-called low-temperature long-term sterilization, the temperature is 70 to 80℃.
℃ for at least 15 minutes or 140℃ for high temperature short-time sterilization
The above heat treatment is performed. The present inventors investigated the influence of heat history on the cause of flavor deterioration, and found that unsterilized cream was better than pasteurized cream, and among pasteurized creams, pasteurized cream was better than high-temperature pasteurized cream.
It was found that there was little characteristic off-taste and odor. In addition, when we investigated the ingredients, we found that the more gradual the heat history of the added lecithin, the less the characteristic off-taste and odor. However, since it is essential to undergo the above-mentioned heating when adjusting, homogenizing, or sterilizing the oil phase and water phase, it is practically impossible to omit the heating step. In order to improve the flavor of cream, it is necessary to select a lecithin that already has a good flavor, but as stated in the cited document, lecithin is commercial lecithin obtained from crude soybean oil or egg yolk, etc. Lecithin isolated from soybean oil is generally used. However, even though lecithin originally has a good flavor, it inevitably develops a characteristic off-taste and odor when subjected to the above-mentioned thermal history, albeit to varying degrees. The present invention therefore aims to improve the flavor deterioration of cream caused by added lecithin, and to produce a cream with improved characteristic off-taste and odor. Furthermore, it is an object of the present invention to produce a sterilizing cream with an improved flavor even in the case of a sterilizing cream that has a stronger characteristic off-taste and odor, such as in the case of high-temperature sterilization. (d) Means for Solving Problems One of the aspects of the present invention is to add an edible oil with an elevated melting point of 5°C or higher, 0.05 to 3.0% by weight of hydrogenated lecithin with a hydrogenation rate of 20% or higher as an emulsifier, sorbitan fatty acid ester, and glycerin. 0 to 3 emulsifiers selected from fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters.
Another aspect of the present invention relates to a cream characterized by using this oil and fat composition. The present invention will be explained in detail below. Edible oils and fats as used in the present invention include vegetable oils and fats such as coconut oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, and sunflower oil; animal fats and oils such as lard and beef tallow; Edible oils and fats such as these hydrogenated oils, fractionated oils and fats, transesterified oils and fats, or synthetic glycerides, and whose melting point is 5°C
All of the above are free to use. Hydrogenated lecithin (hereinafter referred to as hydrogenated lecithin) is produced by dissolving animal or vegetable lecithin in one or more solvents such as hexane, benzene, cyclohexane, diethyl ether, ethyl acetate, methanol, ethanol, propanol, or methylene chloride. Usually, in the presence of a catalyst such as nickel, platinum, palladium, or rhodium, hydrogen pressure is 5 to 150 Kg/cm ² and reaction temperature is
Prepared by hydrogenation at 50-80°C for 1-15 hours. The hydrogenation rate (hereinafter referred to as hydrogenation rate) is
It can be determined from the measured value of iodine value. In the present invention, the hydrogenation rate of lecithin is 20% or more, and the higher the hydrogenation rate, the more effective it is. If the hydrogenation rate is less than 20%, a large amount of highly unsaturated fatty acids such as linoleic acid and linolenic acid remains, and oxidation stability is not sufficiently improved, making the product susceptible to aldol condensation during heat sterilization and oxidation during long-term storage. I end up. The amount of hydrogenated lecithin added is preferably in the range of 0.05 to 3% by weight/fat/oil. When hydrogenated lecithin is used alone as an emulsifier, when the amount of hydrogenated lecithin added is less than 0.05% by weight/fat/oil, the stability of the emulsified cream composition is weak and oil separation occurs. Furthermore, if the amount added is less than 0.05% by weight/fat/oil, it is difficult to produce a cream with good properties even if other emulsifiers are used in combination with hydrogenated lecithin. On the other hand, if the amount of hydrogenated lecithin added exceeds 3% by weight/fat/oil, not only will the viscosity increase during cream production, making it difficult to work, but also the overrun will be too low when used as whipped cream, resulting in a hard foamed product. Not practical. The type and amount of the emulsifier to be used in combination with hydrogenated lecithin is determined depending on the desired physical properties of the cream. Among the emulsifiers used in combination, glycerin resin acid esters include monoglyceride, malic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, acetylated monoglyceride, and the like. The cream of the present invention is obtained by heating and sterilizing an oil-in-water emulsion obtained by adding milk or skim milk powder (or milk solids or an aqueous solution containing skim milk solids) to the emulsifiable oil composition obtained here. It will be done. (e) Effects of the invention Next, an experimental example will be shown to clarify the effects of the invention. Experimental example 1 An oil composition in which a predetermined amount of various emulsifiers were dissolved was mixed with 45% by weight of raw milk or skim milk, and 55% by weight of raw milk or skim milk.
After preliminary emulsification at 70°C for 15 minutes using a homomixer, main emulsification was performed using a homogenizer at a pressure of 80 kg/cm ² and the emulsified state was examined. Then sterilization (high temperature short time sterilization is
Direct sterilization in 3 seconds at 145℃, long-term sterilization at 80℃,
Batch sterilization in 10 minutes), immediately cool to 10℃,
After aging in the refrigerator overnight, whipping time, overrun, artificial flower properties, shape retention, and flavor after whipping were evaluated. The results are shown in Table 1. The emulsifier used in this experiment is as follows. Lecithin: Nisshin Oil Soybean Lecithin (Lecithin
DX: Acetone insoluble content 60%) Hydrogenated lecithin: Hydrogenation rate 80 unless otherwise specified
%, acetone insoluble content of 95% or more Sugar ester: Sucrose fatty acid ester (S-1170) manufactured by Mitsubishi Kasei Foods Monoglyceride: Glycerin monooleate (Emulgy OL) manufactured by Riken Vitamin Sorbitan ester: Sorbitan monostearate (Span 60) manufactured by Kao Foods Malic acid monoglyceride: manufactured by Riken Vitamin Propylene glycol ester: manufactured by Riken Vitamin (Rikemar PS-100) Evaluation criteria were as follows. Artificial flower properties A: Good B: Slightly bad C: Bad shape retention A: Good B: Slightly bad C: Bad flavor Taste A: Good B: Slightly bad C: Bad

【table】

【table】

[Table] Whipped creams made using lecithin like Samples Nos. 1 to 4 have low overrun, some plasticize or solidify during cooling, and have poor flavor. On the other hand, sample No. 5 using hydrogenated lecithin
No. 8 has good flavor and excellent physical properties. Even when other emulsifiers were used together, as in samples No. 9 to 20, hydrogenated lecithin had better flavor, emulsification state, viscosity, overrun, artificial flower properties, and shape retention than lecithin. Ru. Samples Nos. 21 to 24 are whipped creams made by changing the sterilization method to low-temperature and long-time sterilization, and in this case, the flavor is better when hydrogenated lecithin is used than lecithin, and other qualities are also better. As shown in samples No. 25 to 28, even if the oils and fats are changed, the quality is better when hydrogenated lecithin is used than lecithin. Samples Nos. 29 to 32 are creams made by changing the aqueous layer component from raw milk to skim milk, and samples Nos. 33 to 34 are creams made using hydrogenated lecithin with different hydrogenation rates, but they are still made with hydrogenated lecithin rather than lecithin. It is better to use Experimental Example 2 Coffee cream was prepared and evaluated under the same conditions as Experimental Example 1, except that rehomogenization was performed at a homogenizer pressure of 70 kg/cm ² and a pressure of 10 kg/cm ² before cooling. The results are shown in Table 2. The coffee and emulsifier used in this experiment are as follows. Coffee: Commercially available regular product (moderate acidity) Shugar ester, lecithin, hydrogenated lecithin: Same as in Experiment 1 Monoglyceride: Riken Vitamin Glycerin Monostearate (Emulgy MS) The evaluation criteria were as follows (for flavor: Same as Experimental Example 1). Oil off +: Feathering +: Slightly observed -: Not observed Feathering +: Slightly observed ±: Slightly observed -: Not observed Dispersibility A: Good B: Slightly poor C: Bad

【table】

[Table] In the case of coffee creams such as Sample Nos. 35 to 40, the flavor was better in the coffee creams according to the present invention. As is clear from the above experimental examples, the present invention has excellent physical properties, and despite using lecithin, there is no deterioration in flavor, and even after sterilization treatment, the quality of good flavor is improved. Whipping cream or coffee cream is obtained. (f) Examples Example 1 Production of hydrogenated lecithin 300 g of high-purity soybean lecithin (acetone insoluble content: 98.2, iodine value: 84) was uniformly dissolved in 5 times the amount of benzene/isopropanol = 4/1 mixture, and placed in 5 autoclaves. Hydrogenation was carried out using 3 g of palladium carbon as a catalyst, hydrogen pressure of 30 Kg/cm ² , reaction temperature of 70° C., reaction time of 6 hours, and stirring speed of 800 rpm. Next, the contents were taken out, the catalyst was filtered off, and the solvent was completely removed by drying under reduced pressure to obtain 260 g of white powder. Acetone insoluble content 98.3, iodine value 12, hydrogenation rate 86% (fatty acid composition: palmitic acid 14.7%, stearic acid 72.9
%, oleic acid 12.4%). Example 2 Production of cream (1) Fats and oils mixed in a ratio of 34 bean hardness/34 coconut hardness = 8/2 100%
0.5 part of the hydrogenated lecithin obtained in Example 1 (weight, same hereinafter) and
Add 0.4 part of HLB11 sugar ester and stir to dissolve and disperse to obtain an emulsifiable oil composition. 45 parts of the above emulsifiable oil composition and 55 parts of raw milk or skim milk
The mixed emulsion (flavors, pigments, additives, etc. may be added as desired at this time) is directly sterilized at 140°C for 2 seconds, and then homogenized through a homogenizer at a pressure of 30 to 150 kg/ ^cm2 . Cooling.
The foamable emulsified oil and fat composition thus obtained can be used as it is as whipping cream or coffee cream, but when it is further blended with fresh cream, the foaming properties of the fresh cream can be further improved. Example 3 Production of cream (2) Fats and oils mixed in a ratio of 36 seed hardness/34 coconut hardness = 8/2
Hydrogenated lecithin 0.7 with a hydrogenation rate of 100% produced according to the method of Example 1 while heating 100 parts to 60 to 70°C
1 part, 0.3 part of HLB5 Shugar ester and 0.1 part of glycerin monooleate, stir to dissolve.
After mixing and emulsifying 50 parts of the above emulsifiable oil composition and 50 parts of raw milk or skim milk to obtain an emulsifiable oil composition by dispersing, sterilize the mixture at 60 to 70°C for 15 minutes, then 30 to 150°C.
After homogenization through a homogenizer at a pressure of Kg/cm ² , it is cooled. Example 4 Production of cream (3) Fats and oils mixed in the ratio of Seed hardness 36/Palm oil = 8/2
Example 1 was added to 100 parts while heating to 60 to 70°C.
Add 1.0 part of hydrogenated lecithin with a hydrogenation rate of 40%, 1.0 part of sorbitan monostearate, and 0.1 part of glycerin monooleate produced according to the method described above, and stir to dissolve and disperse to obtain an emulsifiable fat composition. .
After mixing and emulsifying 45 parts of the above emulsifiable oil composition and 55 parts of raw milk or skim milk, the mixture is directly sterilized at 145°C for 4 seconds, then homogenized through a homogenizer at a pressure of 30 to 150 kg/ ^cm2 , and then cooled. .

Claims (1)

[Claims] 1. Hydrogenated lecithin with a hydrogenation rate of 20% or more as an emulsifier is added to edible oil or fat with an elevated melting point of 5°C or higher at 0.05%.
-3% by weight and 0-3% by weight of one or more emulsifiers selected from sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester. 2 Add 0.05% hydrogenated lecithin with a hydrogenation rate of 20% or more as an emulsifier to edible fats and oils with an elevated melting point of 5℃ or higher.
~3% by weight and 0 to 3% by weight of one or more emulsifiers selected from sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester. Cream to do.