JPS61268132A - Yellow powder-containing fat and oil composition and production of oil-in-water type emulsion food using same - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a yellow powder-containing oil and fat composition using yellow powder in place of cocoa, and a method for producing a yellow powder-containing oil-fat-in-water emulsified food using the same.

(Prior Art) Since ancient times, yellow powder has been used as an ingredient in Japanese confectionery such as Hagi mochi, Abe mochi, yellow powder mochi, and yellow powder dango.

Yellow powder is made by roasting and pulverizing soybeans, and because it contains all the components of soybeans, it contains physiologically active substances such as lecithin and saponin, and polysaccharides, which can reduce constipation and cholesterol levels, compared to isolated soy protein, okara, etc. It contains a comprehensive range of nutritional substances such as oligosaccharides, proteins, fats and oils, and fatty acids such as linoleic acid, which have a cholesterol-lowering effect, are recognized for their nutritional value and their use is encouraged. ing.

However, in reality, it is no exaggeration to say that yellow powder was limited to ingredients used in Japanese sweets, as mentioned above.

This is because yellow powder is difficult to use in Western-style applications, both in terms of flavor and form of use.

Meanwhile, in the confectionery field, there is a shift from Western confectionery to Japanese confectionery,
On the other hand, in recent years, the transition of Japanese sweets to look like Western sweets is being considered not only in terms of their appearance but also in terms of taste, etc., and there is a demand for confectionery materials that have a Japanese/Western movie flavor that can be used in these Western sweets or Japanese sweets. This is one of the trends in recent years.

(Purpose) The present inventors aimed to use yellow powder as a material for Western confectionery. For this reason, we attempted to use yellow powder in oil and fat compositions used by humans in fillings and couchings for Western confectionery.

Furthermore, this yellow powder-containing oil and fat composition is mixed and emulsified with dairy products,
An attempt was made to create an oil-in-water emulsion food containing yellow powder.

(Progress) The present inventors first investigated the use of yellow powder in Western confectionery by making use of its unique taste, and found that it was mixed into an oil and fat composition for couching, which is conventionally used for the filling and couching of Western confectionery. I tried to use it as

However, unlike when eating yellow powder alone, when it was used together with an oil and fat composition, its rough texture became a problem in terms of texture.

As a result of studies to solve this problem, it was found that the fine particles should be made finer than 30μ, preferably less than 20μ, and used together with the fat and oil composition. In addition, in order to further expand the scope of use of yellow powder in Western confectionery, an attempt was made to mix and emulsify an oil and fat composition containing yellow powder with dairy products to use it as a fat-in-water emulsified food containing yellow powder.

In general, fat-in-water emulsified foods include so-called ganache, which is a paste-like topping or filling material for Western confectionery made by boiling and heating fresh cream, adding chocolate, melting and stirring, and adding usually Western liquor to emulsify fat-in-water.

Although the yellow powder-containing fat-in-water emulsified food of the present invention differs from ganache in that it does not use chocolate, it can be said to be a ganache type that uses yellow powder.

On the other hand, Edes, par33 (2) 50-54
(1982), there are microbial problems in confectionery.

In general, yellow powder can be sterilized by being roasted at high temperatures, and if it is immediately used in a yellow powder-containing oil and fat composition, there are no concerns about microbial problems. However, yellow powder is generally contaminated with microorganisms during its distribution process, and such yellow powder is commonly used as food materials. In this case, if the food using yellow powder is a so-called living thing that does not involve a sterilization process, microbial contamination may pose a major problem for the food.

Regarding this point, the present inventors believe that if the yellow powder etc. is contaminated with microorganisms and the obtained yellow powder-containing oil and fat composition is also contaminated,
Mixing and emulsifying the yellow powder-containing oil and fat composition with dairy products,
By sterilizing this, concerns about such microbial contamination were eliminated.

(Structure) The present invention consists of (1) yellow powder, fats and oils, and sugar as main components;
(2) A yellow powder-containing oil and fat composition that has been atomized to a size of 30 μ or less (preferably 20 μ or less) and (2) a yellow powder-containing oil and fat composition that has yellow powder, oil, and sugar as main components and has been atomized to a size of 30 μ or less (preferably 20 μ or less). This is a method for producing a fat-in-water emulsified food containing yellow powder, which is characterized by mixing and emulsifying with heat-dissolved dairy products and sterilizing if necessary.

The yellow powder used in the yellow powder-containing oil and fat composition and the yellow powder-containing oil-fat-in-water emulsion food can be obtained by roasting soybeans as a raw material and turning them into powder by a known method.

In the present invention, it is important that the yellow powder is pulverized into fine particles of 30 μm or less, preferably 20 μm or less. 30μ
Particles with a size exceeding 10% are undesirable because they give a rough texture when eaten.

Yellow powder can be used in an amount of 7% by weight or more, preferably 7% to 55% by weight, in the yellow powder-containing oil and fat composition. 7% by weight
If the weight is less than 55%, the yellow powder flavor will be weak, and if it exceeds 55 weight, the yellow powder flavor will be too strong to match the flavor of Western confectionery, depending on the amount of the yellow powder-containing oil/fat composition used.

Among yellow powder-containing oil-fat-in-water emulsified foods, the yellow powder-containing oil and fat composition is 5
It can be used in an amount of 7% by weight or less. This is because oil/fat-in-water emulsified foods containing yellow powder take the form of an emulsion, and if the amount exceeds 57% by weight, separation of the oil phase and water phase will occur.

The oils and fats used in the yellow powder-containing oil and fat composition and the yellow powder-containing oil-fat-in-water emulsified food include: ■ Any oil that can be used for so-called coaching and center chocolates, in other words, any edible animal or plant fat that has room temperature plasticity; ■Preferably, so-called ice coating oils and fats, in other words, oils and fats that are fluid at room temperature and have shape retention properties under refrigeration or freezing, are suitable, and low melting point fractions such as animal and vegetable oils and fractionated oils thereof are suitable. and preferably has a melting point of 15 to 28°C and a SCI (Solid Content Index).
) is 55-20% at 10℃: 40-10% at 20℃:
It is appropriate to use 10% or less fat or oil at 25°C.

In addition, sugars and the like used in general chocolate foods can be used in the yellow powder-containing oil and fat composition and the yellow powder-containing fat-in-water emulsion food.

The method for preparing the yellow powder-containing oil and fat composition is characterized by using known Cochin powder.

Such a yellow powder-containing oil and fat composition can be easily made into a so-called yellow powder-containing oil and fat composition for coaching or ice coating by rolling, etc., making it fine, conching, and defoaming it by a known method. This has an excellent yellow powder flavor and can be used not only in Western confectionery but also in Japanese confectionery, which blends well in flavor.

The method for producing a yellow powder-containing fat-in-water emulsion food is characterized by using the yellow powder-containing fat-and-oil composition of the present invention in place of chocolate in the known production method of ganache, etc. It is characterized by being possible.

The dairy products used in the fat-in-water emulsified food containing yellow flour can be widely used, such as dairy products used in so-called ganache, as well as synthetic creams. Furthermore, liquid sugar and Western liquor can be used if desired.

Liquid sugar not only replenishes the sweetness of the yellow powder-containing fat-in-water emulsion food, but also has the effect of preventing separation of the oil phase and water phase. Western liquor has the effect of not only improving the flavor of the yellow powder-containing oil-fat-in-water emulsion food but also extending its shelf life.

In the method for producing a fat-in-water emulsified food containing yellow powder, any known sterilization means can be used, but heat sterilization is simple and suitable.

In the case of heat sterilization, although it depends on the sterilization time, low temperature sterilization is preferable because high temperature sterilization causes changes in quality and separation of oil and water phases. Usually, a thermal history equivalent to 30 to 40 minutes at a low temperature of 60° C. or more is sufficient.

The yellow powder-containing fat-in-water emulsion food thus obtained can be used as a filling or couching for Western confectionery, Japanese confectionery, etc., depending on the type of fat or oil used. It can be widely used for etc. In general, yellow powder-containing oil-fat-in-water emulsified foods contain a large amount of water unlike yellow powder-containing oil and fat compositions, so they are preferably used for frozen desserts, so-called ice ganache type, from the viewpoint of storage stability.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Preparation of oil and fat composition containing yellow powder) An oil and fat composition containing yellow powder was obtained by rolling, conching and defoaming in a kneader according to the mixing back seat method at the blending ratio shown in Table 1 below.

At this time, the degree of rolling was varied, the yellow powder particle size was adjusted, and the texture of the yellow powder-containing oil and fat composition was examined. The results are shown in Table-2.

Table-1 (Composition) No, I No, 2 No, 3 Yellow powder (commercial product) 10 15 30 powder tfM
25 20 5 Coconut oil 45
45 45 Palm soft oil 13
13 13 Salad oil 7 7
7 Lecithin 0.4 0.4 0.4 Table-
2 Example 2 A yellow powder-containing oil and fat composition was prepared in the same manner as in Example 1. At this time, the amount of yellow powder was varied as shown in Table 3 below, and the flavor of the obtained oil and fat compositions containing yellow powder was checked.

Table-3 (Composition) No. 1 2 3 4 5 Yellow powder 5 10 30 50 60 Powdered sugar 30 25 5 5 5 Coconut oil
45 45 45 31.1 24.2 Palm oil 13 13 13 9 7 Liquid oil
7 7 7 4.9 3.8 Lecithin
0.4 0.4 0.4 0.4 0.4 Table-4 1 Yellow powder flavor is light 2 Yellow powder flavor is good 3 〃 4 Yellow powder flavor is slightly strong 5 Yellow powder flavor is strong Example 3 Table-1 of Example 1 A yellow powder-containing oil-fat-in-water emulsion food was produced using the yellow powder-containing oil and fat composition obtained in the same manner as No. 2. In the following Table 5, boiled Fujisani YN500 and sorbitol were added to the N of Table 1 of Example 1.
o, Dissolve the material prepared in the same manner as in 2 (50-60℃
) and brandy were added and mixed and emulsified using a whipper to obtain a yellow powder-containing oil-fat-in-water emulsified food.

The results are also shown in Table-5.

Table-5 No. 1 2 3 No. of Example 1
2 50 55 60 Fuji Sunny YN-
500322932 Sorbitol 15 14 6 Brandy 3 2 3 Separation of oil phase and liquid phase None In refrigeration No separation Yes at room temperature Example 4 In the same manner as No. 1 in Table 5 of Example 3, Escherichia coli ( After mixing and emulsifying the raw materials using contaminated E. coli), each 0.3
It was pasteurized for 0.60 minutes and the number of bacteria was examined.

The results are shown in Table 6 below.

Table-6 Temperature x Time (minutes) Number of coliform bacteria (number/g) 60°cxQ
5 to 60°C x 60 minutes O (Effects) As detailed above, the present invention makes it possible to use yellow powder, which has conventionally been used as a Japanese confectionery material, also as a Western confectionery material. The yellow powder-containing oil and fat composition and the yellow powder-containing fat-in-water emulsified food of the present invention can be widely used, for example, as center materials, filling materials, and coating materials for new Japanese-style and Western confectionery, as well as frozen desserts.

Claims (2)

[Claims] (1) A yellow powder-containing oil and fat composition containing yellow powder, oil and fat as main components and atomized to 30 μm or less (preferably 20 μm or less). (2) A yellow powder-containing oil and fat composition containing yellow powder, fat, oil, and sugar as main components and atomized to 30μ or less (preferably 20μ or less) is mixed and emulsified with heat-dissolved dairy products, and if necessary, sterilized. Method for producing yellow powder-containing oil-fat-in-water emulsion food