JPH0451146B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Technical Field) The present invention relates to a method for producing a filling material that has good storage stability and good texture despite being an oil-in-water type filling material. To provide a method for producing a filling material which does not cause any quality deterioration even when a low-oil cream composition is frozen and stored in a foamed state and thawed before use, and has an excellent texture and has a long shelf life.

(Prior art) Due to the nature of its intended use, fibrillating materials used for filling confectionery such as chew or bread, sandwiches, cornet bread, split-back bread, etc., can be stored at room temperature for 3 to 4 days. It is required that it has good shelf life without spoiling even if left unattended. For this reason, conventionally, butter creams obtained by whipping flour paste containing starch as a main ingredient, skim cream containing oil as a main ingredient, or water-in-oil margarine have been used.

However, flower paste has a pasty texture, and butter cream has drawbacks such as poor melting in the mouth and a greasy texture, and further improvements are desired.

In recent years, sugars with a total amount of 50% or more of 2.5 to 30% oil, 15 to 45% water, equal to double the amount of dextrose and fructose, and effective amounts of salt, emulsifiers, stabilizers, and flavorings have been introduced. emulsified with each other,
A method for producing microbiologically stable foods that can be scooped out with a spoon at freezing temperatures was proposed (Japanese Patent Publication No.
No. 58-47450), Examples 1 to 3 thereof disclose examples of compounding and manufacturing of oil-in-water emulsions as so-called filling materials (for toppings). however,
The formulation examples disclosed herein use additives such as emulsifiers and antioxidants that cannot be used in Japan (not permitted under the Food Sanitation Act) and are not practical. It also contains 8 to 60% fat and oil, 5 to 50% sugar alcohols, 2 to 18% nonfat solids, and effective amounts of emulsifiers, thickeners, flavoring agents, and water, and the weight ratio of water to sugar alcohol is A foamable oil-in-water emulsion composition with a ratio of 1 to 0.1 to 1.5, which does not impair the physical properties before freezing even when frozen after whipping, has also been proposed (Japanese Patent Application Laid-open No. 47457/1983). Foaming oil-in-water emulsion compositions that are resistant to freezing and thawing are delicately affected by the ratio of additives such as emulsifiers or thickener sugars to fats and oils, and it is not easy to know their effective amounts. . In particular, when the oil content is low, the amount of the additive has a significant effect on the emulsion stabilizer, foaming properties, and shape retention properties. The results of a follow-up test of Example 1 showed that the viscosity increased significantly during aging, and Example 2 had drawbacks such as poor shape retention of the foamed product.

(Problem to be solved by the present invention; Objective) As a result of intensive research in view of the above points, the present inventors have found a method of reducing oil content by using emulsifiers and gums in combination, and in particular by using a specific amount of hexametaphosphate. Despite being an oil-in-water type filling material, the filling material has excellent emulsion stability, foaming properties, and shape retention, and also has good storage stability and texture.

(Means for Solving Problems; Structure) That is, the present invention comprises an aqueous phase containing 20 to 30% by weight of oil and fat, water and saccharides at a ratio of 0.6 to 1.9 to 1 part of water, and further 0.4 to 8.5% by weight of an emulsifier to the fat and oil. Gums 0.1
An emulsion obtained by emulsifying a mixture of ~0.5% by weight and 0.8~1.6% by weight of hexametaphosphate, homogenizing it, re-homogenizing it by sterilizing it by high temperature heating, and then cooling and aging it. This is a method for producing a filling material with good shelf life, which consists of foaming and freezing the filling material.

The present invention will be explained in detail below.

The filling material in the present invention has an oil content of 20
~30% by weight. Below the lower limit, the shape retention in the optimum foaming state tends to deteriorate, and above the upper limit, the viscosity increases, which tends to cause plasticization (bottle) during aging, and overrun tends to decrease. . These oil and fat raw materials include soybean oil,
Rapeseed oil, sunflower seed oil, corn oil, cottonseed oil, peanut oil, rice bran oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, palm kernel oil, etc. vegetable oils and fats, as well as milk fat, beef tallow, lard, fish oil,
Examples include animal fats and oils such as whale oil. In the present invention, single oils or mixed oils of the above-mentioned oils and fats, or processed oils and fats obtained by hardening, fractionation, transesterification, etc., can be used, and those having a melting point of 28 to 40°C are particularly preferred.

In the present invention, an aqueous phase containing the above oil and fat, water, and saccharides in a ratio of 0.6 to 1.9 to 1 part water is emulsified.
The sugars here include glucose, maltose,
Examples include sucrose and sorbitol,
In particular, it is preferable to use two or more of these in terms of flavor balance. If the ratio of saccharides to 1 part of water is less than 0.6, the AW value of the filling material cannot be lowered from the viewpoint of storage stability, whereas if it exceeds 1.9, it becomes difficult to dissolve in water, so the above ratio is preferable.

In addition, as an emulsifier, a mixture of sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin is used, and the total amount thereof is 0.4 to 8.5
It is preferable to use it by adding it to the fat and/or oil phase and/or the aqueous phase in a proportion of % by weight. Among these, a suitable overrun can be obtained by using sucrose fatty acid ester in a proportion of 0.2 to 4% by weight based on fats and oils. In addition, good foaming properties are achieved by using sorbitan fatty acid ester and lecithin in proportions of 0.04 to 0.5% by weight and 0.2 to 4% by weight, respectively, based on the fat and oil, but the former sorbitan fatty acid ester is particularly effective. If the amount added exceeds the upper limit, it will tend to thicken and plasticize (bottle), and the foamed product or its thawed product will become crumbly and dry, so it should be used within the above range. is preferable.

The most important requirement in the present invention is the use of hexametaphosphate. Conventionally, phosphates have been used to impart emulsion stability, but the amount added is usually around 0.2% by weight based on fats and oils. According to the present invention, by using hexametaphosphate at a ratio of 0.8 to 1.6% by weight based on fats and oils, the plasticization phenomenon (bottle) of the emulsion is suppressed, and the viscosity of the emulsion can be reduced. In addition, the continuous whipper improves workability when whipping. This hexametaphosphate may be added and dissolved in the aqueous phase in combination with sodium bicarbonate.

In the present invention, in addition to the above-mentioned emulsifier and phosphate, gums are used to prevent the syneresis phenomenon of the foamed product. As the gum, xanthan gum is particularly effective, and is added in an amount of 0.1 to 0.5% by weight based on the fat and oil. If used in excess of the upper limit, the viscosity will increase, so it is best to avoid using too much.

The general manufacturing method of the filling material in the present invention is as follows. That is, first, an oil phase and an aqueous phase to which emulsifiers, hexametaphosphate and gums were appropriately added were pre-emulsified at about 70°C for 30 minutes, and then
Homogenize at 150Kg/ ^cm2 . Then, after ultra-high temperature heat sterilization (UHT) treatment, it is again 10-150Kg/cm ²
Homogenize under the following conditions, cool, and age for approximately 24 hours. Thereafter, it is preferably foamed using a continuous whipper, and the resulting foamed product is appropriately filled into a container and stored frozen.

The frozen product thus obtained can be used by thawing it at the time of use, but it will not spoil and will last for 4 days after being thawed at room temperature.

In addition, in the present invention, various flavoring materials or fragrances are added to obtain a variety of filling materials such as various fruit types such as orange, lemon, banana, strawberry, and grape, or coffee type, custard type, and vanilla type. be able to.

(Effects) As described above, the filling material obtained by the method of the present invention is a foamed product obtained by whipping an oil-in-water type low-oil cream composition, and can be frozen and stored for a long period of time in a foamed state. Moreover, it does not cause any quality deterioration even when thawed at the time of use, and even though it is an oil-in-water type, it has a long shelf life after thawing, and is significantly less edible than the conventionally used flower paste or butter cream. It has an excellent sensation and a cooling effect.

(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited to these examples. Needless to say. In addition, both the example middle part and % mean a weight basis.

Example 1 33.0 parts of water, 26.5 parts of glucose and maltose
To this, 0.8% sucrose fatty acid ester, 1.2% sodium hexametaphosphate, and 0.08% baking soda were added and mixed based on the oil and fat to prepare an aqueous phase, and this was mixed with palm kernel hardening having a melting point of 36°C. Oil phase and skim milk powder made by adding and mixing 1.2% lecithin and 0.16% sorbitan fatty acid ester based on fat and oil to 25 parts of oil.
Add 4.5 parts and appropriate amount of vanilla flavor and heat to 65-70℃ for 30 minutes.
After pre-emulsifying by stirring in a homomixer for 30 minutes,
After homogenization under the condition of Kg/ ^cm2 , the temperature is 135-145℃ for 2-7 hours.
The mixture was subjected to UHT sterilization for seconds, homogenized again under 30 kg/cm ² conditions, cooled to about 5° C., and aged to obtain an oil-in-water emulsion. The emulsion thus obtained was foamed using a continuous whipper (OR.140%),
Frozen.

When this frozen product was thawed in the refrigerator, it could be used well as a vanilla-type filling material, and had a significantly improved texture, melting in the mouth better than conventional butter cream or flower pesto. In addition, the state after thawing is completely unchanged compared to before freezing, and the water activity value of this filling material is 25°C.
is 0.88, and the general viable bacterial count is 100 on day 0 after thawing.
Even after being stored at 30°C for 3 days, it remained below 100, indicating excellent storage stability.

For comparison, when the test was carried out in the same manner except that 0.4% of sodium hexametaphosphate was added to the oil and fat, a plasticization phenomenon (blurring) occurred during aging. Similarly, in the case where 0.8% of sodium hexametaphosphate was added, slight signs of plasticization were observed, and it was determined that the amount of sodium hexametaphosphate added was at the lower limit.

Example 2 28.2 parts of water, 25.0 parts of glucose and sorbitol
To this, 0.8% of sucrose fatty acid ester, 1.2% of sodium hexametaphosphate, 0.08% of baking soda, and 0.24% of xanthan gum were added and mixed to prepare an aqueous phase. An oil phase prepared by adding and mixing 1.2% lecithin and 0.08% sorbitan fatty acid ester to 25 parts of hydrogenated palm kernel oil at ℃, 2.0 parts of skim milk powder, and 1.2 parts of powdered coffee.
1 part and 0.6 part of coloring agent, stirred at 65-70℃ for 30 minutes in a homomixer to pre-emulsify, and then 30Kg/cm ²
After homogenization under the conditions of 135-145℃ for 2-7 seconds
The mixture was subjected to UHT sterilization, homogenized again under conditions of 30 kg/cm ² , cooled to about 5° C., and aged to obtain an oil-in-water emulsion. The emulsion thus obtained was foamed using a continuous whipper (OR. 130%) and frozen.

This frozen product can be thawed in the refrigerator and used as a coffee-type filling material.
As with the previous example, the product melted in the mouth and had a significantly improved texture compared to conventional butter cream and flower pesto. In addition, the condition after thawing has not changed at all compared to before freezing, the water activity value of this filling material is 0.87 at 25℃, and the general viable cell count is less than 100 after 0 days after thawing, and after 3 days at 30℃. Even after saving
100 or less, and had excellent storage stability.

In addition, when the test was carried out in the same manner except that no sorbitan fatty acid ester was used, the state after thawing was slightly soft. In addition, sorbitan fatty acid ester is added to 0.5% of oil and fat.
The samples that were carried out in the same manner except that ~2% was added had a slightly hard state after thawing, and showed a tendency to become harder as the amount added increased.

Claims (1)

[Claims] 1. 20 to 30% by weight of oil and fat, water and 0.6 to 1 water
Emulsifying a mixture of an aqueous phase containing saccharides in a proportion of ~1.9 and further adding and mixing 0.4 to 8.5% by weight of an emulsifier, 0.1 to 0.5% by weight of gums, and 0.8 to 1.6% by weight of hexametaphosphate to fats and oils, A method for producing a filling material with good preservability, which is characterized in that after homogenization, the emulsion obtained by ultra-high temperature heat sterilization is re-homogenized, and then cooled and aged, the obtained emulsion is foamed and frozen. 2. The method according to claim 1, wherein sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin are used as emulsifiers. 3. The method according to claim 1 or 2, wherein xanthan gum is used as the gum. 4 Using two or more of glucose, sorbitol, maltose, and sucrose as sugars,
A method according to any one of claims 1 to 3.