JPH0471503B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a foamable oil-in-water emulsion containing nuts.

[Conventional technology]

Nuts are a material widely used in the fields of confectionery, Western confectionery, and cooking, and are widely used in combination with other materials. Nuts are used in various forms, such as whole, sliced, simply crushed, or made into a paste. In the field of Western confectionery and confectionery, nuts are made into a paste (nut paste) and used to combine them with buttercream or blend them into fresh cream. In this case, the nut paste mainly composed of almonds is often used.

[Problem that the invention seeks to solve]

Nuts contain a large amount of oil and fat, as well as protein, carbohydrates, and fiber, so when blending nut paste with fresh cream, the whipped cream may become hard, grainy, or have a low overrun. It was difficult to produce products of consistent quality.
Furthermore, blending the whipped cream and the nut paste is sensitive to temperature and requires skill.

Furthermore, when a nut paste is mixed and emulsified with a foamable oil-in-water emulsified fat, the viscosity of the cream generally increases and the cream solidifies, making it impossible to obtain a stable, low-viscosity nut-containing cream. Furthermore, although the bacteria on the outer skin of the nut is killed by roasting, it becomes contaminated when it is turned into a paste.
It is difficult to achieve a long-life product that can be stored for a long time by emulsifying it with a cream that is easily spoiled.

Therefore, an object of the present invention is to provide a foamable oil-in-water emulsified fat containing a nut paste that is stable in quality and can be stored for a long period of time.

[Means to solve the problem] In order to extend the life of the nut-containing cream mentioned above,
This can be achieved by UHT sterilization, but nut cream is difficult to sterilize due to its high viscosity. Therefore, the present inventors investigated why the viscosity increases when nut paste and cream are mixed and emulsified, and found that the carbohydrates and proteins in the nuts may also be involved, but the particles of the nut paste It has been found that the viscosity decreases when the size of is set within a specific range. That is, the nuts are roasted and then ground into finer particles using a roller, etc. to form a paste. Therefore, it is possible to suppress the increase in viscosity when mixing and emulsifying the nut paste and cream, and as a result,
It was discovered that a foamable oil-in-water type product that can be mixed and emulsified and UHT sterilized can be obtained.

As a result of further intensive studies based on the above findings, the inventors of the present invention mixed and emulsified cream and nut paste of a specific particle size, and by UHT sterilizing this, foaming can be done with just one touch at the time of use. It was discovered that a foamable oil-in-water emulsion that can be used as nut whipped cream can be obtained using the method, and the present invention was completed.

That is, the method for producing the nut-containing foamable oil-in-water emulsion of the present invention involves adding nuts to oil-in-water emulsion components such as fat, oil, water, and emulsifier, roasting the nuts, and then grinding the nuts to a particle size of 80 to 400 mesh. A pre-emulsion is prepared by adding a nut paste made from the above ingredients, and the pre-emulsion is subjected to UHT sterilization treatment.

The method for producing a foamable oil-in-water emulsion containing nuts according to the present invention will be described below in detail based on its preferred embodiments.

Nuts used in the present invention include almonds, peanuts, macadamia nuts, cashew nuts, walnuts, and the like. Enzyme-treated nuts of these types can also be used.

A preferred embodiment of the present invention has a water content of 40 to 60% by weight, an oil content of 18 to 40% by weight, a sugar content of 5 to 20% by weight, an emulsifier of 0.5 to 2.0% by weight, and a sodium caseinate of 0.5 to 40% by weight.
Add 5-15% by weight of nut paste of 80-400 mesh to an oil-in-water emulsified fat component containing 4.0% by weight, milk component, and some phosphate, pre-emulsify at 50-70°C, and then pre-emulsify. After homogenizing the material with a homogenizer or the like at 50 to 70℃ and a pressure of 30 to 100Kg/ ^cm2 , UHT sterilization is performed, and after cooling to 60 to 75℃.
Homogenize again under aseptic conditions at a pressure of 10 to 100 Kg/ ^cm2 ,
It consists of aseptic filling after rapid cooling to 10°C.

If the water content is less than 40% by weight, the total solid content will be as high as 60% by weight or more, and if it is made into an oil-in-water emulsified fat, it will be difficult to obtain a fluid and low viscosity product. This is not preferable because the total solid content is 40% by weight or less, and sufficient foaming properties cannot be obtained.

The oils and fats include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, or those subjected to various chemical and/or physical treatments, and the SFI characteristic value at 10℃ is 20~
55, it is best to use one with an elevated melting point of 25-40℃,
For example, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil,
Examples include various animal and vegetable oils and fats such as milk fat, lard, fish oil, and whale oil, as well as their hydrogenated oils, fractionated oils, transesterified oils, and the like. If the oil content is less than 18% by weight, it will not whip, and if it is more than 40% by weight, it will thicken and solidify, which is not preferable.

As the sugar content, 5 to 20% by weight of one or more commonly used sugars such as sucrose, glucose, fructose, and lactose can be used. If the amount of sugar is outside this range, it is not preferable because the desired plasticity and whipping properties cannot be obtained. When the foamable oil-in-water emulsified fat of the present invention is used in health foods and the like, it is also possible to use low-calorie sorbitol or the like in place of the above-mentioned sugars.

Examples of emulsifiers include one or more of lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, etc., which are listed in the collection of known and common usage examples (Japan Patent Office). It is appropriate to select and use 0.5 to 2.0% by weight. Outside this range, sufficient plasticity and foaming properties are generally not obtained, which is not preferred.

Sodium caseinate is preferably used in a range of 0.5 to 4.0% by weight; if it is less than 0.5% by weight, it will lack emulsion stability, and if it is more than 4.0% by weight, it will act as a thickener, which is not the purpose of the present invention. Since the flavor may be impaired, it is preferable to use the amount within the above range.

Milk ingredients include whole milk, skim milk, whole milk powder,
It is preferable to use skim milk powder, whey powder, etc. in an amount of 1 to 5% by weight (weight% as dry solid content), and is expected to have an effect as a flavoring agent.

Phosphates include sodium polyphosphate, sodium metaphosphate, sodium orthophosphate,
Preferably one or more sodium salts or potassium salts selected from sodium pyrophosphate, sodium citrate, monobasic sodium phosphate, dibasic sodium phosphate, tertiary sodium phosphate, etc.
It is preferable to use 0.02 to 0.2% by weight.

Preferably, the nut paste of 80 to 400 meshes is added in an amount of 5 to 15% by weight. Nut paste of 80 to 400 mesh is preferably produced by roasting the nuts to a moisture content of 1.5 to 3.0% by weight, coarsely crushing them, then grinding them through a roller, and then finely grinding them using a ball mill or the like. . moisture
If it is more than 3.0% by weight, it lacks flavor, and if it is less than 1.5% by weight, it has a strong burnt smell and a bitter taste, which is undesirable.
Furthermore, if the particle size is less than 80 mesh, it is impossible to obtain a low-viscosity oil-in-water emulsified fat, and if the particle size is more than 400 mesh, it becomes mechanically difficult to produce.

The pre-emulsion obtained by mixing and emulsifying the above-mentioned components is homogenized at 50 to 70° C. and at a homogenizing pressure of 30 to 100 kg/cm ² . If the homogeneous pressure is less than 30 Kg/cm ² , the shape retention will be weak, and if it is more than 100 Kg/cm ² , the foam will not be clumpy when foamed.

Then UHT sterilization is performed. UHT sterilizers used for this process include indirect heating type UHT sterilizers, such as APV plate type UHT sterilizer (manufactured by APV), CPUHT sterilizer (manufactured by Creamery Packaging), and Stokes-Tubular type UHT sterilizer. (manufactured by Stokes), Direct heating type devices include, for example, Euperization sterilizer (manufactured by Alpla), Alfa Arabal
VTIS sterilizer (manufactured by Alfa Arrabal), Lagiar sterilizer (manufactured by Lagiar), paralyzator (manufactured by Patschil & Silkeborg), CPVac.
Heat UHT sterilizers (manufactured by Creamery Package Co., Ltd.) are available, and you can select one from these as appropriate.

After UHT sterilization and cooling to 60-75℃, 10~
Homogenization treatment is carried out at a pressure of 100Kg/ ^cm2 . The homogeneous pressure at this time should satisfy the foaming properties and shape retention properties of the oil-in-water emulsified fat containing nut paste, and is preferably 20
~70Kg/ ^cm2 .

Then, after cooling to about 10°C, it is filled with an aseptic filling machine to obtain a product.

〔Example〕

Examples of the present invention are given below.

Example 1 25% by weight of mixed oil of coconut oil and soybean oil, 50% by weight of water, 1% by weight of emulsifier (mixture of lecithin, sucrose fatty acid ester, monoglyceride, and propylene glycol fatty acid ester), 1% by weight of sodium caseinate, 1% by weight of powdered milk %, 12% by weight of caster sugar, and 10% by weight of almond paste (particle size: 80-400 mesh, water content: 2.6% by weight), pre-emulsified at a temperature of 60℃ to obtain a pre-emulsification with a total solid content of 48% by weight. I got something. Next, this preliminary emulsion was homogenized using a homogenizer at a temperature of about 60°C and a pressure of about 50 kg/cm ² , and then subjected to UHT sterilization [using a VTIS sterilizer (manufactured by Alfa Arrabal)], and after cooling, it was processed into paper containers. The mixture was aseptically filled (tetra packed) to obtain the nut-containing foamable oil-in-water emulsified fat of the present invention. After aging overnight, this emulsified fat was in a fluid state, and its viscosity was measured with a B-type viscometer and found to be 500 cp. Furthermore, when this product was foamed, it had sufficient commercial value and maintained a high-quality almond flavor. In addition, there was no change in physical properties for 90 days after cooling, and there were no problems with long life.

Comparative Example 1 The same formulation as in Example 1 was carried out except that almond paste of 80 mesh or less was used. However, the viscosity of the pre-emulsion was high and the flow rate during UHT sterilization was low, and it was barely possible to fill. The emulsified fat obtained became a paste the next day and did not have sufficient performance even when foamed.

〔Effect of the invention〕

According to the production method of the present invention, it is possible to produce a nut-containing foamable oil-in-water emulsified fat that is stable in quality, can be stored for a long time, and has an excellent nut flavor.

Claims (1)

[Claims] 1. A preliminary emulsion is prepared by adding a nut paste obtained by roasting nuts and crushing them to a particle size of 80 to 400 mesh to oil-in-water emulsion components such as oil, water, and emulsifier, and this is subjected to UHT sterilization. A method for producing a foamable oil-in-water emulsified fat containing nuts, characterized by: