JPH1084875A - Emulsified fat composition for custard cream - Google Patents

Abstract

(57) [Problem] To provide an emulsified fat composition capable of producing custard cream having freeze-thaw resistance. SOLUTION: An oil-in-water type emulsified oil / fat composition for custard cream, comprising a glycerin fatty acid ester, a sucrose fatty acid ester, and a protein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an emulsified fat / oil composition capable of producing a custard cream having freeze-thaw resistance.

[0002]

2. Description of the Related Art Conventionally, custard cream has been widely applied to cream puffs and waffles as a filling material that matches the tastes of Japanese people. However, custard cream is formulated with milk, eggs,
Because wheat flour, corn starch, etc. are used, starch is aged by freezing and thawing to cause water separation, and egg proteins etc. are frozen and denatured, resulting in deterioration of the tissue. And it was.

[0003] In recent years, with the diversification of frozen foods, there has been an increasing demand for freeze-thaw resistance even for foods that did not have freeze-thaw resistance. In response to such market needs, development of custard cream having freeze-thaw resistance has been attempted so far. That is, a method for producing a freeze-resistant custard cream using modified starch and frozen sweetened egg yolk has been proposed in JP-A-6-78679.
However, with this custard cream, aging of starch due to freezing can be suppressed and water separation can be reduced, but deterioration of tissue can hardly be stopped, and freezing and thawing resistance has not been sufficiently satisfactory.

[0004] That is, until now, no custard cream having freeze-thaw resistance has been developed. Further, an emulsified oil / fat composition capable of imparting freeze-thaw resistance has not been developed.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object to provide an emulsified oil / fat composition capable of producing custard cream having freeze-thaw resistance.

[0006]

Means for Solving the Problems The present inventors have:
As a result of intensive studies to solve the above problems, glycerin fatty acid ester, sucrose fatty acid ester, by using an oil-in-water type emulsified oil / fat composition containing protein in custard cream, freeze-thaw resistance of custard cream Was found to be higher, and furthermore, the addition of ethanol and / or modified starch to this emulsified oil / fat composition also found that the freeze-thaw resistance of custard cream was extremely increased, and the present invention was completed.

Therefore, according to the emulsified oil / fat composition of the present invention containing a glycerin fatty acid ester, a sucrose fatty acid ester, and a protein, and if necessary, further blending ethanol and / or modified starch, the composition has a freeze-thaw resistance. Certain custard creams can be made.
That is, the first aspect of the present invention relates to an oil-in-water type emulsified fat / oil composition for custard cream, which comprises a glycerin fatty acid ester, a sucrose fatty acid ester, and a protein.

The second aspect of the present invention relates to an oil-in-water type emulsified fat composition for custard cream, which further comprises ethanol and / or modified starch. A third aspect of the present invention is a glycerin fatty acid ester,
A custard cream containing a sucrose fatty acid ester, a protein, and, if necessary, further containing ethanol and / or modified starch, and containing an emulsified fat / oil composition emulsified in an oil-in-water type. It is.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
Edible oils and fats are used for the oil phase of the oil-in-water emulsified oil and fat composition according to the present invention. As the edible oil and fat, an oil which is liquid at normal temperature is preferable, and for example, soybean oil, rapeseed oil, corn oil and the like can be used. The amount of the edible oil or fat is preferably 5 to 40 parts by weight based on 100 parts by weight of the composition.
If the amount is less than 5 parts by weight, glycerin fatty acid ester may be formed in the composition, or the tissue condition may be deteriorated. On the other hand, if the amount is more than 40 parts by weight, the emulsion stability of the composition may be deteriorated, and oil separation may occur to deteriorate the tissue state.

The glycerin fatty acid ester used in the present invention includes monoglyceride, monoglyceride organic acid ester, polyglycerin fatty acid ester and the like. As the monoglyceride, the constituent fatty acid is a saturated fatty acid having 16 to 22 carbon atoms and / or a fatty acid having 18 to 22 carbon atoms.
It is preferred to use 22 unsaturated fatty acids, ie, normal monoglycerides. Examples of the organic acid of the monoglyceride organic acid ester include tartaric acid, succinic acid, citric acid, lactic acid, diacetyltartaric acid, and a mixture thereof. Of these, citrate esters are particularly preferred. As the fatty acid of the monoglyceride organic acid ester, a fatty acid having a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more is preferably used. Further, as the polyglycerin fatty acid ester, those having a glycerin polymerization degree of 2 to 10 are preferably used. The amount of the glycerin fatty acid ester to be used is suitably from 2 to 20 parts by weight based on 100 parts by weight of the composition. If the amount is less than 2 parts by weight, the intended effect is hardly obtained. If the amount is more than the weight part, the emulsion stability of the composition itself is deteriorated, and the quality may deteriorate over time.

In the sucrose fatty acid ester used in the present invention, the constituent fatty acids are stearic acid, palmitic acid,
Examples include saturated acids such as behenic acid and unsaturated acids such as oleic acid and erucic acid. In addition, any sucrose fatty acid ester can be used regardless of water solubility or oil solubility.
The amount of the sucrose fatty acid ester to be used is suitably from 1 to 6 parts by weight per 100 parts by weight of the composition. If the amount is less than 1 part by weight, the emulsion stability is poor, and the quality of the composition itself is poor. May be deteriorated. If the amount is more than 6 parts by weight, astringent taste unique to sucrose fatty acid ester may appear in the custard cream and the flavor may be impaired.

The protein used in the present invention is one or more proteins selected from milk protein, wheat protein, blood protein, egg protein and degradation products of these proteins. For example, the protein is milk protein. Examples include whey protein concentrate (WPC), sodium caseinate, acid casein, gluten, gliadin, glutenin, plasma protein, egg yolk, egg white, and the like. Among them, casein, casein sodium, milk proteins such as WPC and their enzyme-treated products,
Alternatively, as the egg protein, for example, whole egg treated with an enzyme, egg yolk treated with an enzyme and sweetened into a paste form are preferable. Here, the protein degradation product refers to, for example, a product obtained by hydrolyzing a protein with an enzyme such as a protease or an acid.

The amount of the protein to be used is suitably 0.1 to 3 parts by weight based on 100 parts by weight of the composition.
If the amount is less than 1 part by weight, it is difficult to obtain the desired effect,
The emulsion stability of the composition itself becomes poor. In addition, the usage amount is 3
If the amount is more than the weight part, the flavor derived from the protein is strongly produced in the custard cream, which may adversely affect the flavor of the custard cream itself.

Further, as the ethanol used in the present invention, any one containing ethanol as a main component such as an ethanol preparation mixed with low-purity water or the like or high-purity ethanol can be used. Examples of the modified starch used in the present invention include those obtained by treating starch with an acid or an alkali, those subjected to a chemical treatment such as phosphoric acid crosslinking or hydroxypropyl etherification, those treated with an enzyme such as amylase,
Various substances such as dextrins are exemplified. Among them, starch having particles remaining therein is preferably one in which the particles do not disintegrate even when heated and do not form a paste. In addition, as for starch having no remaining particles, it is preferable that the solution hardly age even by heating and cooling. The amount of the ethanol and the modified starch to be used is suitably 1 to 30 parts by weight based on 100 parts by weight of the composition. If it is more than 10 parts, the composition itself will have poor emulsion stability.

The emulsified oil / fat composition according to the present invention contains, in addition to the above-mentioned various compounds, sugars such as liquid sugar and sorbitol, or xanthan gum, guar gum, tamarind gum and the like for the purpose of stabilizing emulsification. Viscous agents, cellulose and derivatives thereof, polydextrose, wheat bran, soy fiber, sweet potato fiber, apple fiber, dietary fiber such as indigestible dextrin, and alcohols such as propylene glycol and ethanol may be used.
It is also possible to use organic acid salts such as sodium citrate, calcium phosphate, potassium hydrogen tartrate and the like in order to further enhance the emulsion stability. Further, a fragrance and a coloring agent can be appropriately used according to preference.

[0016] The emulsified fat composition according to the present invention as described above can be produced, for example, as follows. First, water, sorbitol, water-soluble glycerin fatty acid ester, water-soluble sucrose fatty acid ester, protein, processed starch, and, if necessary, organic acid salts such as sodium citrate are added to an aqueous phase such as liquid sugar. The mixture is heated while being stirred, and is used as an aqueous phase. On the other hand, edible oils and fats, oil-soluble glycerin fatty acid esters, oil-soluble sucrose fatty acid esters or, if necessary, a coloring agent and a fragrance are added, mixed, heated and dissolved to obtain an oil phase. While the aqueous phase is being stirred, the oil phase is slowly added thereto to emulsify the mixture, followed by cooling with stirring to obtain an emulsified oil / fat composition.

[0017]

The present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples using them, but the present invention is not limited to these Examples and Test Examples. . (Examples 1 to 4, Comparative Example) Emulsified fats and oils compositions were prepared according to the formulations shown in Table 1 in accordance with the above-mentioned production method.

[0018]

[Table 1]

(Test Examples 1 to 6) Using the emulsified oil / fat compositions of Examples 1 to 4 and Comparative Examples obtained as described above, the formulations shown in Table 2 and the production methods shown below were carried out. To produce custard cream, cooled in chiller water to room temperature or lower, and then frozen in a freezer at -20 ° C for a predetermined period,
Two days before the evaluation, the samples were thawed in a refrigerator at 10 ° C. and evaluated.

<Preparation method> Upper sucrose, flour and corn starch are added to a bowl and mixed. Add the whole egg and mix well. The heated milk is dispensed with stirring to dissolve the upper sugar. Filter through a sieve.

While heating and stirring quickly, knead until the tissue becomes smooth. Table 2 shows the evaluation results.

[0022]

[Table 2]

As is clear from the results shown in Table 2, by using the emulsified oil / fat composition of the present invention for the production of custard cream, the tissue condition is smooth even after thawing after long-term freezing and storage, and the water separation phenomenon No custard cream of stable quality is obtained.

[0024]

The emulsified oil / fat composition containing the glycerin fatty acid ester, the sucrose fatty acid ester, and the protein of the present invention and, if necessary, further blending ethanol and / or modified starch is used for the production of custard cream. Thus, even when thawed after long-term freezing and storage, a custard cream with a smooth texture and stable quality without water separation can be obtained.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI C11C 3/00 C11C 3/00

Claims (8)

[Claims] 1. An oil-in-water type emulsified oil / fat composition for custard cream, comprising a glycerin fatty acid ester, a sucrose fatty acid ester, and a protein. 2. Ethanol and / or modified starch is
The emulsified fat / oil composition according to claim 1, further comprising: 3. 100 parts by weight of the composition, 2 to 20 parts by weight of glycerin fatty acid ester and 1 to 6 parts of sucrose fatty acid ester.
The emulsified oil / fat composition according to claim 1 or 2, comprising 0.1 to 3 parts by weight of the protein. 4. Ethanol and / or modified starch
The emulsified fat / oil composition according to claim 3, further comprising 1 to 30 parts by weight. 5. The glycerin fatty acid ester is one or two selected from monoglyceride, monoglyceride organic acid ester, and polyglycerin fatty acid ester.
The emulsified oil / fat composition according to claim 1, which is at least one kind. 6. The emulsified oil / fat composition according to claim 1, wherein the constituent fatty acid of the sucrose fatty acid ester is an unsaturated acid and / or a saturated acid. 7. The emulsified oil / fat composition according to claim 1, wherein the protein is one or more selected from milk proteins, egg proteins, and degradation products of these proteins. 8. A custard cream containing the emulsified oil / fat composition according to claim 1. Description: