JP6238636B2 - Foamable oil-in-water emulsion composition and whipped cream using the same - Google Patents
Foamable oil-in-water emulsion composition and whipped cream using the same Download PDFInfo
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
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- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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- 235000005713 safflower oil Nutrition 0.000 description 1
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- 239000003549 soybean oil Substances 0.000 description 1
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、起泡性水中油型乳化組成物とそれを用いたホイップドクリームに関する。 The present invention relates to a foamable oil-in-water emulsion composition and a whipped cream using the same.
ナッペ、サンド、トッピングなどには、生乳から脂肪分を濃縮した生クリームが使用されているが、近年では生クリームの代わりに、植物性油脂を水中油型に乳化した起泡性水中油型乳化組成物によるホイップドクリームが用いられてきている。 For nappe, sand, topping, etc., fresh cream with concentrated fat from raw milk is used, but in recent years, foaming oil-in-water emulsification emulsified vegetable oil into oil-in-water type instead of fresh cream. Compositions of whipped cream have been used.
このような起泡性水中油型乳化組成物は、ホイップ後の口溶けや食感が良いことが求められるが、それ以外にも、次のような点が求められる。まず、ホイップ前の状態で、製造時や、あるいは製品温度の上昇や輸送中の振動によっても著しい粘度上昇や固化(ボテとも称される)が生じない乳化安定性が求められる。 Such a foamable oil-in-water emulsified composition is required to have good mouth melting and texture after whipping. In addition, the following points are also required. First, in the state before whipping, there is a need for emulsion stability that does not cause a significant increase in viscosity or solidification (also referred to as “bottom”) during production, or due to an increase in product temperature or vibration during transportation.
またホイップ後に経時的に硬くなる現象、すなわちシマリが少ないことが求められる。 In addition, it is required that the phenomenon that becomes harder with time after whipping, that is, less creaking.
特にナッペマシーンやトッピングマシーン等により二次加工を行った場合、圧力や温度の上昇を受け、シマリを生じ、ナッペでは延びが悪くなったり、トッピングでは、造花のキレが悪くなったり、作業性が低下するといった問題が起こることがある。そのため、二次加工後にシマリが少なく、適度な保形性があり、冷蔵保存した際にも保形性が低下したり、離水したりしないことが求められる。 In particular, when secondary processing is performed by a nappe machine or a topping machine, the pressure and temperature are increased, resulting in scumming. Problems such as degradation may occur. For this reason, it is required that there are few creakings after the secondary processing, there is an appropriate shape retention, and the shape retention is not deteriorated or water-removed even when refrigerated.
従来、この植物油脂を水中油型に乳化した起泡性水中油型乳化組成物には、口溶けが良いことや、トランス型不飽和脂肪酸が少ない等の長所から、ヤシ油やパーム核油を代表とするラウリン系油脂を配合したものが使用されてきた。 Conventionally, the foamable oil-in-water emulsified composition obtained by emulsifying this vegetable oil into an oil-in-water type is representative of coconut oil and palm kernel oil because of its good solubility in the mouth and low trans-type unsaturated fatty acids. The thing which mix | blended lauric-type fats and oils which have been used has been used.
しかしながら、ラウリン系油脂を多く配合した起泡性水中油型乳化組成物は、乳化安定性が悪く、流通過程で固化(ボテ)を起こしたり、またホイップ後、その二次加工後にシマリが強くなったり、作業性が悪くなったりするといった問題点があった。 However, the foamable oil-in-water emulsion composition containing a large amount of lauric fats and oils has poor emulsification stability, causing solidification (bottoming) in the distribution process, and the squealing becomes stronger after whipping and secondary processing. And there was a problem that workability deteriorated.
この問題点について、主に油脂組成に着目した改良や(特許文献1〜5)、特定の安定化剤を使用する技術(特許文献6)などが提案されている。 With regard to this problem, an improvement mainly focusing on the oil and fat composition (Patent Documents 1 to 5), a technique using a specific stabilizer (Patent Document 6), and the like have been proposed.
特許文献1は、乳化安定性とシマリを改善するために、特定の油脂組成とし、且つ乳化剤としてモノグリセリン脂肪酸モノエステルとレシチンを使用することが提案されている。特許文献2〜5は、ラウリン系油脂と他の油脂をエステル交換したランダムエステル交換油など、特定の油脂を使用する技術が提案されている。特許文献6は、安定化剤としてカラギーナンを使用する技術が提案されている。 Patent Document 1 proposes to use a specific oil composition and a monoglycerin fatty acid monoester and lecithin as emulsifiers in order to improve emulsion stability and simariness. Patent Documents 2 to 5 propose techniques for using specific fats and oils such as random transesterified oil obtained by transesterifying lauric fats and other fats and oils. Patent Document 6 proposes a technique using carrageenan as a stabilizer.
しかしながら、特定の油脂組成や特別な安定化剤の使用によらず、乳化安定性とホイップ後や二次加工後のシマリを改善することができ、更に二次加工後の保形性、保水性も満足することができる技術が望まれていた。 However, it is possible to improve emulsification stability and smoothness after whipping and secondary processing regardless of the use of a specific oil composition or special stabilizer, and further shape retention and water retention after secondary processing. A technology that can satisfy even the needs has been desired.
本発明は、以上の通りの事情に鑑みてなされたものであり、安定した起泡性水中油型乳化組成物を得ることができ、且つ、ホイップ後や二次加工後のシマリを抑制することができ二次加工後の保形性、保水性にも優れたホイップドクリームを得ることができる、起泡性水中油型乳化組成物とそれを用いたホイップドクリームを提供することを課題としている。 The present invention has been made in view of the circumstances as described above, can obtain a stable foamable oil-in-water emulsion composition, and suppresses scumming after whipping or secondary processing. It is an object to provide a foamable oil-in-water emulsified composition and a whipped cream using the same, capable of obtaining a whipped cream excellent in shape retention and water retention after secondary processing. Yes.
本発明者らはこの課題を解決するために鋭意検討した結果、油分、乳化剤、および油滴のメディアン径の関係に着目し、これらが特定の関係を満足することによって、特定の油脂組成や特別な安定化剤の使用によらずとも、起泡性水中油型乳化組成物の乳化安定性が良く、ホイップ後や二次加工後のシマリが抑制され、二次加工後の保形性、保水性にも優れたホイップドクリームを得ることができることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve this problem, the present inventors have paid attention to the relationship between the median diameter of oil, emulsifier, and oil droplets. Emulsification stability of foamable oil-in-water emulsified composition without using any stabilizer, suppression of scumming after whipping or secondary processing, shape retention and water retention after secondary processing The inventors have found that a whipped cream having excellent properties can be obtained, and have completed the present invention.
すなわち、本発明の起泡性水中油型乳化組成物は、油分としてラウリン系油脂を含有し、乳化剤としてレシチンおよびショ糖脂肪酸エステルを含有し、油分の含有量Xが組成物全量に対して25〜40質量%、油滴のメディアン径Rが0.8〜1.5μm、レシチンおよびショ糖脂肪酸エステルの合計量Yが組成物全量に対して0.53〜0.83質量%の範囲内であり、XとRとYが次式(I): That is, the foamable oil-in-water emulsion composition of the present invention contains lauric fats and oils as oil components, lecithin and sucrose fatty acid esters as emulsifiers, and the oil content X is 25 with respect to the total amount of the composition. ~ 40% by mass, median diameter R of oil droplets is 0.8 to 1.5 μm, the total amount Y of lecithin and sucrose fatty acid ester is within the range of 0.53 to 0.83% by mass with respect to the total amount of the composition, X, R and Y Is the following formula (I):
で表わされる関係を満足し、レシチンおよびショ糖脂肪酸エステルの配合割合が質量比で75:25〜80:20の範囲内であり、ショ糖脂肪酸エステルのHLBが11〜16の範囲内であることを特徴としている。 The blending ratio of lecithin and sucrose fatty acid ester is within the range of 75: 25-80: 20 by mass ratio, and the HLB of sucrose fatty acid ester is within the range of 11-16. It is characterized by.
本発明のホイップドクリームは、前記の起泡性水中油型乳化組成物を起泡してなる。 The whipped cream of the present invention is obtained by foaming the foamable oil-in-water emulsion composition.
本発明の起泡性水中油型乳化組成物によれば、ラウリン系油脂を使用した場合であっても、特定の油脂組成や特別な安定化剤の使用によらず、乳化安定性の良い起泡性水中油型乳化組成物が得られ、且つ、ホイップ後や二次加工後のシマリを抑制することができ二次加工後の保形性、保水性にも優れたホイップドクリームが得られる。 According to the foamable oil-in-water emulsified composition of the present invention, even when lauric fats and oils are used, good emulsification stability can be achieved regardless of the specific fat composition or the use of a special stabilizer. A foamable oil-in-water emulsified composition is obtained, and squeezing after whipping or secondary processing can be suppressed, and a whipped cream excellent in shape retention and water retention after secondary processing is obtained. .
以下に、本発明を詳細に説明する。 The present invention is described in detail below.
本発明の起泡性水中油型乳化組成物に使用される油分は、ラウリン系油脂を含有する。ラウリン系油脂は、構成脂肪酸にラウリン酸、すなわち炭素数12の飽和脂肪酸を多く含有する油脂である。ラウリン系油脂の構成脂肪酸中におけるラウリン酸の含有量は、通常35質量%以上、好ましくは40質量%以上である。 The oil used in the foamable oil-in-water emulsion composition of the present invention contains a lauric oil. Laurin-based fats and oils are fats and oils containing a large amount of lauric acid, that is, a saturated fatty acid having 12 carbon atoms, in the constituent fatty acids. The content of lauric acid in the constituent fatty acids of the lauric fat is usually 35% by mass or more, preferably 40% by mass or more.
ラウリン系油脂として、具体的には、例えば、パーム核油、ヤシ油、およびこれらの硬化油、分別油などが挙げられる。これらは1種単独で用いてもよく、2種以上を混合して用いてもよい。 Specific examples of the lauric oil and fat include palm kernel oil, coconut oil, and hardened oil and fractionated oil thereof. These may be used alone or in combination of two or more.
本発明の起泡性水中油型乳化組成物に使用される油分には、ラウリン系油脂と共に、それ以外の油脂を配合することができる。ラウリン系油脂以外の油脂としては、例えば、パーム油、菜種油、大豆油、綿実油、サフラワー油、コーン油、米油、ラード、牛脂、魚油等の動植物油脂およびこれらの硬化油、分別油、エステル交換油、乳脂肪などが挙げられる。これらは1種単独で用いてもよく、2種以上を混合して用いてもよい。 The oil used in the foamable oil-in-water emulsified composition of the present invention can contain other oils and fats together with lauric oils and fats. Examples of the fats and oils other than lauric fats and oils include, for example, palm oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, lard, beef tallow, fish oil and the like, and these hardened oils, fractionated oils, esters. Exchange oil, milk fat, etc. are mentioned. These may be used alone or in combination of two or more.
本発明の起泡性水中油型乳化組成物におけるラウリン系油脂の含有量は、油分全量に対して40質量%以上が好ましく、40〜85質量%の範囲内がより好ましい。 The content of the lauric oil / fat in the foamable oil-in-water emulsion composition of the present invention is preferably 40% by mass or more, more preferably in the range of 40 to 85% by mass with respect to the total amount of oil.
低トランス酸含量で、ホイップ後の風味や口溶けも満足する等の点から、本発明の起泡性水中油型乳化組成物における好ましい油脂組成のうちの一つでは、ラウリン系油脂と共にパーム系油脂を含有する。例えば、油脂の構成脂肪酸としてラウリン酸含有量20〜29質量%、パルミチン酸含有量20〜35質量%、オレイン酸含有量12〜25質量%となるようにこれらを配合することができる。 One of the preferred fats and oils in the foamable oil-in-water emulsion composition of the present invention is that it has a low trans acid content and satisfies the flavor and mouth melt after whipping. Containing. For example, these can be mix | blended so that it may become lauric acid content 20-29 mass%, palmitic acid content 20-35 mass%, and oleic acid content 12-25 mass% as a constituent fatty acid of fats and oils.
パーム系油脂としては、パーム油やその分別油、硬化油、エステル交換油を用いることができる。これらは1種単独で用いてもよく、2種以上を混合して用いてもよい。パーム油の分別油としては、パーム中融点部分別油、パーム低融点部分別油などを挙げることができ、これらの部分硬化油やランダムエステル交換油を用いることもできる。パーム油の分別処理の方法は、特に限定されないが、ドライ分別、乳化分別、および溶剤分別等により行うことができる。エステル交換処理の方法は、特に限定されないが、公知の方法、例えば、ナトリウムメトキシドなどの合成触媒を使用した化学的エステル交換や、リパーゼを触媒とした酵素的エステル交換によって行うことができる。 As palm oil and fat, palm oil, its fractionated oil, hardened oil, and transesterified oil can be used. These may be used alone or in combination of two or more. Examples of the fractionated oil of palm oil include a palm middle melting point partial oil, a palm low melting point partial oil, and the like. These partially hardened oils and random transesterified oils can also be used. The method for fractionating palm oil is not particularly limited, and can be performed by dry fractionation, emulsion fractionation, solvent fractionation, or the like. The method for the transesterification treatment is not particularly limited, and can be performed by a known method, for example, chemical transesterification using a synthetic catalyst such as sodium methoxide, or enzymatic transesterification using lipase as a catalyst.
本発明の起泡性水中油型乳化組成物は、乳化剤としてレシチンおよびショ糖脂肪酸エステルを含有する。 The foamable oil-in-water emulsion composition of the present invention contains lecithin and sucrose fatty acid ester as an emulsifier.
レシチンは、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジン酸、ホスファチジルセリン等のリン脂質が主成分であり、大豆、卵等から得られるペースト状のレシチンや、これを粉末化した高純度レシチン、溶剤で分画した分画レシチン、酵素処理したリゾレシチンなどを使用できる。 Lecithin is mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine, paste-form lecithin obtained from soybeans, eggs, etc. Fractionated lecithin fractionated with lysolecithin treated with enzyme can be used.
本発明の起泡性水中油型乳化組成物に乳化剤として使用されるショ糖脂肪酸エステルは、HLBが11〜16の範囲内である。この範囲内のものを使用すると、乳化安定性の良い起泡性水中油型乳化組成物が得られ、且つ、ホイップ後や二次加工後のシマリを抑制することができ二次加工後の保形性、保水性にも優れたホイップドクリームが得られる。ショ糖脂肪酸エステルのHLBが小さ過ぎると、二次加工後のシマリが強くなったり、保形性、保水性が低下する。 The sucrose fatty acid ester used as an emulsifier in the foamable oil-in-water emulsion composition of the present invention has an HLB in the range of 11-16. When a product in this range is used, a foamable oil-in-water emulsion composition with good emulsification stability can be obtained, and scumming after whipping or secondary processing can be suppressed, so that it can be maintained after secondary processing. A whipped cream excellent in shape and water retention can be obtained. If the HLB of the sucrose fatty acid ester is too small, the sariness after the secondary processing becomes strong, and the shape retention and water retention decrease.
なお、ここでHLBは、グリフィン法によって決定される値である。 Here, HLB is a value determined by the Griffin method.
本発明の起泡性水中油型乳化組成物におけるレシチンとショ糖脂肪酸エステルの配合割合は、質量比で75:25〜80:20の範囲内が好ましい。この範囲内であると、乳化安定性の良い起泡性水中油型乳化組成物が得られ、且つ、ホイップ後や二次加工後のシマリを抑制することができ二次加工後の保形性、保水性にも優れたホイップドクリームが得られる。レシチンのショ糖脂肪酸エステルに対する配合割合が大き過ぎると、増粘等を起こし乳化安定性が悪くなり、配合割合が小さ過ぎると、二次加工後のシマリが強くなったり、保形性、保水性が低下する。 The blending ratio of lecithin and sucrose fatty acid ester in the foamable oil-in-water emulsion composition of the present invention is preferably in the range of 75:25 to 80:20 by mass ratio. Within this range, a foamable oil-in-water emulsion composition with good emulsification stability can be obtained, and the shape retention after secondary processing can be suppressed after whipping and secondary processing. A whipped cream with excellent water retention can be obtained. If the blending ratio of lecithin to sucrose fatty acid ester is too large, thickening will occur and the emulsification stability will be poor, and if the blending ratio is too small, the sariness after secondary processing will become strong, shape retention, water retention Decreases.
本発明の起泡性水中油型乳化組成物は、乳化剤としてレシチンおよびショ糖脂肪酸エステル以外の他の乳化剤を配合することもできる。このような他の乳化剤としては、例えば、モノグリセリン脂肪酸モノエステルなどが挙げられる。本発明の起泡性水中油型乳化組成物における他の乳化剤の含有量は、乳化剤全量に対して10質量%以下の範囲内が好ましい。 The foamable oil-in-water emulsion composition of the present invention can also contain other emulsifiers than lecithin and sucrose fatty acid ester as emulsifiers. Examples of such other emulsifiers include monoglycerin fatty acid monoesters. The content of the other emulsifier in the foamable oil-in-water emulsion composition of the present invention is preferably within a range of 10% by mass or less based on the total amount of the emulsifier.
本発明の起泡性水中油型乳化組成物は、油分の含有量Xが組成物全量に対して25〜40質量%、油分のメディアン径Rが0.8〜1.5μm、レシチンおよびショ糖脂肪酸エステルの合計量Yが組成物全量に対して0.53〜0.83質量%の範囲内であり、XとRとYが前記式(I)で表わされる関係を満足する。この関係を満足することによって、乳化安定性の良い起泡性水中油型乳化組成物が得られ、且つ、ホイップ後や二次加工後のシマリを抑制することができ二次加工後の保形性、保水性にも優れたホイップドクリームが得られる。また、前記式(I)は、起泡性水中油型乳化組成物における油滴の全表面積に対し、安定し、且つホイップ後や二次加工後にシマリの少ない起泡性水中油型乳化組成物を製造できる適当な乳化剤使用量の範囲を示している。油球表面積に対して適切な乳化剤量ではない場合、すなわち不等式の範囲外の乳化剤量を使用した場合、良好な乳化状態を保つことができなくなるか、あるいは良好な乳化状態の起泡性水中油型乳化組成物を製造することはできるが、ホイップ後や二次加工後にホイップドクリームのシマリを抑制することはできなくなる。 The foamable oil-in-water emulsified composition of the present invention has an oil content X of 25 to 40% by mass based on the total amount of the composition, an oil median diameter R of 0.8 to 1.5 μm, lecithin and sucrose fatty acid ester. The total amount Y is in the range of 0.53 to 0.83 mass% with respect to the total amount of the composition, and X, R, and Y satisfy the relationship represented by the formula (I). By satisfying this relationship, a foamable oil-in-water emulsified composition with good emulsification stability can be obtained, and the shape retention after secondary processing can be suppressed after whipping or secondary processing. Whipped cream with excellent properties and water retention. In addition, the formula (I) is a foamable oil-in-water emulsion composition that is stable with respect to the total surface area of the oil droplets in the foamable oil-in-water emulsion composition and that is less sly after whipping or secondary processing. Shows a range of suitable amounts of emulsifiers that can be produced. When the amount of emulsifier is not appropriate for the surface area of the oil sphere, that is, when an emulsifier amount outside the range of the inequality is used, a good emulsified state cannot be maintained, or a foamed oil-in-water with a good emulsified state Although a type | mold emulsion composition can be manufactured, it will become impossible to suppress the simulating of a whipped cream after whipping and secondary processing.
なお、油滴のメディアン径Rは、油滴の粒度分布をレーザー回折散乱法によって測定し、粒度分布からメディアン径(積算で50体積%における直径)を算出することで得ることができる。 The median diameter R of the oil droplets can be obtained by measuring the particle size distribution of the oil droplets by a laser diffraction scattering method and calculating the median diameter (integrated diameter at 50% by volume) from the particle size distribution.
本発明の起泡性水中油型乳化組成物には、以上の各成分以外に、本発明の効果を損なわない範囲内において、その他の成分を配合することができる。このような他の成分としては、脱脂粉乳等の無脂乳固形分や、リン酸塩等の塩類など、その他、起泡性水中油型乳化組成物に通常使用される各種の食品素材や食品添加物などが挙げられる。 In the foamable oil-in-water emulsion composition of the present invention, in addition to the above components, other components can be blended within the range not impairing the effects of the present invention. Examples of such other components include non-fat milk solids such as skim milk powder, salts such as phosphates, and other various food materials and foods commonly used in foamable oil-in-water emulsion compositions. An additive etc. are mentioned.
本発明の起泡性水中油型乳化組成物は、例えば、次の手順で製造することができる。 The foamable oil-in-water emulsion composition of the present invention can be produced, for example, by the following procedure.
まず油分、乳化剤、水などの各成分を混合して乳化する。乳化にはホモミキサーなどを用いることができる。乳化剤のレシチンは水相、油相のいずれに添加してもよいが、油相に添加しておくことが好ましい。また、無脂乳固形分や塩類等を用いる場合、これらは予め水に溶解して用いる。乳化は、油相については配合油脂が完全に溶解する温度に加温し、水相については混合後の油相が温度低下を起こさない温度に加温し、油相と水相を混合し、例えば60〜70℃で行うことができる。 First, each component such as oil, emulsifier and water is mixed and emulsified. A homomixer or the like can be used for emulsification. The emulsifier lecithin may be added to either the aqueous phase or the oil phase, but is preferably added to the oil phase. Moreover, when using non-fat milk solid content, salt, etc., these are previously melt | dissolved in water and used. In the emulsification, the oil phase is heated to a temperature at which the blended fats and oils are completely dissolved, the oil phase after mixing is heated to a temperature at which the temperature does not decrease, the oil phase and the water phase are mixed, For example, it can be performed at 60 to 70 ° C.
乳化した後、均質化を行う。均質化は、高圧ホモジナイザーを用いて、従来より起泡性水中油型乳化組成物の製造に用いられている圧力等の条件を適宜に設定して行うことができる。この均質化の工程において油滴のメディアン径を調整することができる。また均質化の前後の工程として、殺菌または滅菌処理をすることができる。 After emulsification, homogenization is performed. Homogenization can be performed using a high-pressure homogenizer and appropriately setting conditions such as pressure that have been conventionally used in the production of foamable oil-in-water emulsion compositions. In this homogenization step, the median diameter of the oil droplets can be adjusted. Further, as a process before and after homogenization, sterilization or sterilization can be performed.
そして、均質化後の乳化物を冷却することにより、本発明の起泡性水中油型乳化組成物を製造することができる。冷却は、短時間で目的の温度まで冷却できる設備を用いて行うことが好ましく、このような設備としては、例えば、プレート式熱交換器、チューブ式熱交換器、掻き取り式熱交換器などを挙げることができ、このような設備を用いて短時間で1〜7℃の温度範囲まで冷却することが好ましい。このような温度範囲であると、シマリを抑制し、且つ製品の粘度増加も抑制できる。冷却後、冷蔵下で攪拌し、タンク中で冷却温度にて例えば1〜2日程度放置し安定化させる(エージング)。その後、充填され、製品となる。 And the foamable oil-in-water emulsion composition of this invention can be manufactured by cooling the emulsion after homogenization. Cooling is preferably performed using equipment capable of cooling to a target temperature in a short time. Examples of such equipment include a plate heat exchanger, a tube heat exchanger, and a scraping heat exchanger. It is preferable to cool to a temperature range of 1 to 7 ° C. in a short time using such equipment. Within such a temperature range, it is possible to suppress scumming and to suppress an increase in product viscosity. After cooling, the mixture is stirred under refrigeration and allowed to stand for about 1 to 2 days at a cooling temperature in a tank for stabilization (aging). Then, it is filled and becomes a product.
本発明の起泡性水中油型乳化組成物を、泡立器具、または専用のミキサーを用いて空気を抱き込ませるように攪拌することによって、起泡状態を呈するホイップドクリームを製造することができる。なお、ホイップする際に、グラニュー糖、砂糖、液糖などの糖類や、アルコール類、香料、増粘安定剤、生クリームなどを添加してもよい。 The foamable oil-in-water emulsified composition of the present invention is produced by stirring so as to embed air using a foaming device or a dedicated mixer, thereby producing a whipped cream exhibiting a foamed state. it can. When whipping, sugars such as granulated sugar, sugar and liquid sugar, alcohols, fragrances, thickening stabilizers, fresh cream and the like may be added.
このようにして得られたホイップドクリームは、食品の各種用途に使用することができるが、ホイップ後や二次加工後のシマリを抑制することができ、二次加工後の保形性、保水性にも優れていることから、ケーキ等のナッペ用や、パン、パイ、シュー、デニッシュ、クッキー、ビスケット等のサンド用、デザートやコーヒー等のトッピング用などに好適に用いることができる。 The whipped cream obtained in this way can be used for various food applications, but can suppress scumming after whipping or secondary processing, and shape retention and water retention after secondary processing. Because of its excellent properties, it can be suitably used for nappe such as cakes, for bread such as bread, pie, shoe, Danish, cookies, biscuits, and for toppings such as desserts and coffee.
本発明において二次加工とは、ホイップ後にナッペマシーンやトッピングマシーン等を通過させる機械を用いた成形手法、またはしぼり袋を用いた手作業による成形手法を示す。 In the present invention, secondary processing refers to a molding method using a machine that passes a nappe machine, a topping machine, or the like after whipping, or a manual molding method using a squeeze bag.
以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、表1に示す各成分の配合量は質量部を示す。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the compounding quantity of each component shown in Table 1 shows a mass part.
表1に示す配合で、食用油脂に乳化剤のレシチンとモノグリセリン脂肪酸モノエステルを添加し油相とした。一方、水に乳化剤のショ糖脂肪酸エステル、脱脂粉乳、およびリン酸ナトリウムを添加し水相とした。 In the formulation shown in Table 1, emulsifier lecithin and monoglycerin fatty acid monoester were added to the edible oil and fat to form an oil phase. On the other hand, sucrose fatty acid ester of emulsifier, skim milk powder, and sodium phosphate were added to water to obtain an aqueous phase.
水相と油相を60℃に加温し、水相に油相を添加し攪拌して乳化した後、高圧ホモジナイザーで最終的な起泡性水中油型乳化組成物の油滴のメディアン径が所定の値となるように均質化した。均質化後、高温(約140℃)で殺菌し、5℃に急冷し、さらに、攪拌しながら5℃でエージングし、起泡性水中油型乳化組成物を得た。 The water phase and the oil phase are heated to 60 ° C., the oil phase is added to the water phase, and the mixture is stirred and emulsified. Then, the median diameter of the oil droplets of the final foamable oil-in-water emulsion composition is increased by a high-pressure homogenizer. Homogenized to a predetermined value. After homogenization, the mixture was sterilized at a high temperature (about 140 ° C.), rapidly cooled to 5 ° C., and further aged at 5 ° C. with stirring to obtain a foamable oil-in-water emulsion composition.
ホイップドクリームは、得られた起泡性水中油型乳化組成物を縦型ミキサーでホイップして得た。 The whipped cream was obtained by whipping the obtained foamable oil-in-water emulsion composition with a vertical mixer.
得られた起泡性水中油型乳化組成物と、これを起泡して得たホイップドクリームについて次の測定および評価を行った。
(1)起泡性水中油型乳化組成物
[油滴のメディアン径]
油滴の目標メディアン径(R)及び製造後メディアン径は、レーザー回折式粒子径分布測定装置(SALADA-2100)を用いて測定した。目標メディアン径は、冷却後すぐに測定し、製造後メディアン径は、エージング後に測定した。目標メディアン径と製造後メディアン径に差がないもの、標準偏差が0.20未満のものを良好な乳化状態であると判断した。
[乳化安定性]
起泡性水中油型乳化組成物を5℃および20℃に調温し、各温度において30分攪拌した時のボテ発生の有無を目視で観察し、ボテがないものを良、ボテが発生した場合は、その状態により、増粘、固化として判定した。
[粘度]
起泡性水中油型乳化組成物を5℃に調温した後、B型粘度計(東京計器製)を用いて5℃における粘度を測定した。
(2)ホイップドクリーム
[ホイップ時間]
ホイップ開始から、ホイップ終点に至るまでの時間を測定した。
[二次加工後の保形性]
ホイップ直後のクリームをデポジッターに通過させ、花形状に造形したものを15℃、20℃の各温度で1日間静置し、形状の変化を目視により以下の基準で判定した。◎および○を良、△および×を不良と評価した。
◎:造花直後と比較して形状の変化なし。
○:やや形状の変化がある。または若干「しわ」のようなものが見える。
△:かなり形が崩れている。または「しわ」のようなものが見える。
×:完全に形が崩れている。または「ひび」が入っている。
[二次加工後の保水性]
ホイップ直後のクリームをデポジッターに通過させ、花形状に造形したものを15℃、20℃の各温度で1日間静置し、離水の有無を目視により以下の基準で判定した。◎および○を良、△および×を不良と評価した。
◎:造花直後と比較して離水が認められない。
○:やや離水が認められる。
△:かなりの離水が認められる。
×:離水が激しい。
[造花性]
造花をしぼり袋でしぼった際に、造花の先端まできれいにツノを作れるかを目視観測し、以下の基準で判定した。
◎:きれいなツノができる。
○:ほぼきれいなツノができる。またはツノが少し垂れる。
△:きれいなツノができない。またはツノが垂れる。
×:ツノができない。
[比重]
ホイップ直後の比重を測定した。
[硬さ]
ホイップ直後、デポジッター通過後(二次加工後)、また各々の30分静置(15℃)後のクリームの硬さをレオメーター(サン科学、CR-500DX)により測定した。次の(A)〜(C)のいずれも満足する場合をシマリが良いものとした。
(A) ホイップ直後とその30分後の硬さの差が30gf/cm2未満
(B) ホイップ直後とデポジッター通過後の硬さの差が70gf/cm2未満、好ましくは50gf/cm2未満
(C) デポジッター通過後とその30分後の硬さの差が40gf/cm2未満
評価結果を表1および表2に示す。
The following measurement and evaluation were performed about the obtained foamable oil-in-water emulsion composition and the whipped cream obtained by foaming this.
(1) Foamable oil-in-water emulsion composition
[Median diameter of oil droplets]
The target median diameter (R) and post-production median diameter of the oil droplets were measured using a laser diffraction particle size distribution analyzer (SALADA-2100). The target median diameter was measured immediately after cooling, and the post-production median diameter was measured after aging. Those having no difference between the target median diameter and the median diameter after production and those having a standard deviation of less than 0.20 were judged to be in a good emulsified state.
[Emulsification stability]
The foamable oil-in-water emulsion composition was adjusted to 5 ° C. and 20 ° C., and visually observed for the presence or absence of voids when stirred at each temperature for 30 minutes. In the case, it was determined as thickening or solidification depending on the state.
[viscosity]
After adjusting the foamable oil-in-water emulsion composition to 5 ° C, the viscosity at 5 ° C was measured using a B-type viscometer (manufactured by Tokyo Keiki).
(2) Whipped cream
[Whipping time]
The time from the start of whipping to the end of whipping was measured.
[Shape retention after secondary processing]
The cream immediately after whipping was passed through a depositor, and the one shaped into a flower shape was allowed to stand at 15 ° C. and 20 ° C. for 1 day, and the change in shape was visually determined according to the following criteria. ◎ and ○ were evaluated as good, and Δ and × were evaluated as bad.
A: No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.
[Water retention after secondary processing]
The cream immediately after whipping was passed through a depositor, and the one shaped into a flower shape was allowed to stand at 15 ° C. and 20 ° C. for 1 day, and the presence or absence of water separation was visually judged according to the following criteria. ◎ and ○ were evaluated as good, and Δ and × were evaluated as bad.
A: No water separation is observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.
[Artificial properties]
When the artificial flowers were squeezed with a squeeze bag, it was visually observed whether or not the tip of the artificial flowers could be made neatly, and judged according to the following criteria.
A: A beautiful horn can be formed.
○: An almost beautiful horn can be formed. Or the horn droops a little.
Δ: A beautiful horn cannot be formed. Or horns droop.
X: No horn.
[specific gravity]
The specific gravity immediately after whipping was measured.
[Hardness]
The hardness of the cream was measured with a rheometer (Sun Science, CR-500DX) immediately after whipping, after passing through the depositor (after secondary processing), and after leaving for 30 minutes (15 ° C.). A case where all of the following (A) to (C) are satisfied is considered to be good.
(A) Hardness difference just after whip and after 30 minutes is less than 30 gf / cm 2
(B) Difference in hardness immediately after whipping and after passing the depositor is less than 70 gf / cm 2 , preferably less than 50 gf / cm 2
(C) The difference in hardness after passing the depositor and after 30 minutes is less than 40 gf / cm 2 Tables 1 and 2 show the evaluation results.
Claims (3)
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