JP2002065196A - Air-containing oil-in-water type composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an air-containing oil-in-water type composition composed of a mixture of whipped cream such as a Dipmart (R) cream and a taste material, having a highly sterilized state, preservable under refrigeration for a long period, distributable under refrigeration, and causing no component separation and neither loss nor decrease in foaming, and also to provide an easy and efficient production method therefor. SOLUTION: This air-containing oil-in-water type composition composed of a mixture of whipped cream and a taste material is such one as to sustain the sterilization state at 5 deg.C for >=30 days. The method for producing the composition comprises inline-mixing of a sterilized whipped cream with a sterilized taste material followed by packing the resultant composition in a sterilized case and sealing the case.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an aerated oil-in-water composition used as a cream for filling or sanding during confectionery or baking, and a method for producing the same. More specifically, the present invention is referred to as whipped cream or diplomat cream,
The present invention relates to a pneumatic oil-in-water composition in a container, in which a container is filled with a pneumatic oil-in-water composition obtained by seasoning a pneumatic cream with various flavoring materials, and a method for producing the same. Things. Advantageous Effects of Invention According to the present invention, an aerated oil-in-water type composition which has a high sterilization state, can be refrigerated for a long time and can be refrigerated and distributed, has no component separation, no disappearance or reduction of air bubbles, and its simple and An efficient manufacturing method is provided.

[0002]

2. Description of the Related Art Conventionally, whipped cream has been widely used as a cream for filling and sanding confectionery such as shoes and cakes and various kinds of breads. In addition, whipped cream in which flavoring ingredients such as fruit sauce, chocolate sauce, custard cream, flower paste and the like are blended at the time of whipping or after whipping for producing the whipped cream is widely used. Whipped cream is an oil-in-water type emulsifying material, and has a drawback that it is weak to temperature change and changes with time because the support of the whipped tissue depends on bubbles. Under such circumstances, efforts have been made for many years to develop whipped cream that is resistant to temperature changes and can be stably refrigerated and refrigerated for a long period of time.

[0003] As a method for producing a whipped cream which can be stored for a long period of time as described above, for example, SF
A method of adjusting the C characteristics and adjusting the total Ca content in the emulsified composition after whipping (Japanese Patent Laid-Open No. 170338/1986).
8 (JP-A-2-27956),
A method of limiting the type of the main component of the saccharide to be added and adjusting the sugar content and the non-fat milk solid content (JP-A-3-83539), and a method of adding a propylene glycol fatty acid ester to the oil phase (JP-A-Hei 3) Japanese Patent Application Laid-Open (JP-A) No. -19664) and a method of adding a water-soluble dietary fiber which has been reduced in molecular weight by enzymatic treatment as a stabilizer (Japanese Patent Application Laid-Open (JP-A) No. 3-10040).

However, any of the above-mentioned prior arts is an improved technique for long-term storage by adjusting the composition, components, specific gravity and the like in producing whipped cream. It is not an improvement in sterilization or mixing technology. Has high sterility,
Moreover, no aerated oil-in-water type composition has been proposed which does not separate components and does not reduce bubbles, and can be refrigerated for a long period of time and can be refrigerated. In particular, in an aerated oil-in-water composition called a so-called diplomat cream in which a taste material such as custard cream or flower paste is mixed with whipped cream, a high refrigerated storage and refrigerated distribution for a long time are possible. Those having a sterilized state have not been proposed conventionally, and the storage period of the conventional diplomat cream at the refrigerated temperature is at most about 14 days,
Usually, it took about 2 to 7 days. Moreover, in the conventional diplomat cream, separation of components, reduction and disappearance of air bubbles were liable to occur during refrigerated storage.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a highly sterilized, refrigerated storage and refrigerated distribution for a long period of time, and to separate components and reduce bubbles during refrigerated storage and refrigerated distribution. An object of the present invention is to provide a high-quality aerated oil-in-water type composition having excellent properties, which does not cause deterioration, disappearance or deterioration. And, the present invention is to provide a method for easily and efficiently producing the above-mentioned high-quality aerated oil-in-water type composition.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and as a result, whipped under aseptic conditions to produce aseptic whipped cream. During or after the whipping, an air-containing oil-in-water composition is prepared by in-line mixing of a sterilized and separately sterilized taste material, and then filled and sealed in a sterilized container, at a temperature of 5 ° C. A gaseous oil-in-water type composition which can maintain a sterile state for 30 days or more when refrigerated, has a long shelf life, is highly sterilized, and can be refrigerated for a long time and can be refrigerated and distributed easily and easily. It has been found that it can be manufactured efficiently. In addition, the present inventors have found that the highly sterilized gaseous oil-in-water composition obtained as described above does not cause separation of components, reduction of bubbles, and the like during refrigerated storage and refrigerated distribution.

The inventors of the present invention have found that the stability of the air-containing oil-in-water composition can be improved by adjusting the mixing ratio of the whipped cream and the taste material to a specific range. And that the taste will be better, that the higher the content of lauric fats and oils in the fats and oils contained in the aerated oil-in-water type composition will result in excellent taste and flavor, It has been found that, when the sugar content is in a specific range, the stability of the quality during sterilization is maintained.
Furthermore, the present inventors have set a static mixer or a dynamic mixer in the mixing section of the production line for in-line mixing of the aseptic whipped cream and the aseptic flavoring material, so that both can be mixed more uniformly. It has been found that it is possible to arrange a static mixer in particular, and that a container made of a synthetic resin film sterilized by gamma irradiation is preferably used as the container, and the present invention has been completed based on those findings.

That is, the present invention relates to (1) an air-containing oil-in-water type composition in a container which is filled with a gas-containing oil-in-water type composition comprising a mixture of whipped cream and a taste material, and is sealed. An aerated oil-in-water type composition characterized by maintaining a sterile state at a temperature of 5 ° C. for 30 days or more. The present invention also provides (2) the aerated oil-in-water composition according to (1), wherein the shelf life when stored in a refrigerator is 30 days or more; (3) aseptic whipped cream and aseptic The aerated oil-in-water type according to the above (1) or (2), wherein the sterile gas-in-oil type oil-in-water type composition obtained by in-line mixing with the taste material is filled in a sterilized container and sealed. (4) The gaseous oil-in-water composition according to any of (1) to (3) above, wherein the mass ratio of the whipped cream to the taste material is 97: 3 to 20:80;
(5) The container described above (1) to (4), wherein the container is a container made of a synthetic resin film which has been sterilized by gamma ray irradiation.
(6) Any of the above (1) to (5), wherein 50 to 100% by mass of fat contained in the aerated oil-in-water type composition is a lauric fat. And (7) the taste-containing material according to any one of (1) to (6), wherein the taste-containing material is a taste-containing material containing 15 to 80% by mass of sugar. It is a gaseous oil-in-water composition.

Further, the present invention provides (8) in-line mixing of an aseptic whipped cream with an aseptic taste material during or after whipping of the whipped cream to prepare an aerated oil-in-water composition. And then filling the air-containing oil-in-water composition in a sterilized container and sealing the container. Then, the present invention provides (9) the method of the above-mentioned (8), wherein in-line mixing of the aseptic whipped cream and the aseptic taste material is performed using a static mixer; (10) whipped cream and taste 9 materials
(8) mixing at a mass ratio of 7: 3 to 20:80.
Or (9); and (11) the method according to any one of (8) to (10) above, wherein a container made of a synthetic resin film sterilized by gamma ray irradiation is used.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The air-containing oil-in-water composition of the present invention is a container containing an air-containing oil-in-water type composition comprising a mixture of whipped cream and a taste material, and sealed in a container. A composition, which is filled and sealed in a container,
When kept at a temperature of ° C., sterility can be maintained for more than 30 days, and in some cases it can be maintained for more than 180 days, which is much longer. The aerated oil-in-water composition of the present invention has an extremely high aseptic state as described above, and when maintained at a refrigerated temperature, deteriorates for a long time, putrefaction, component separation,
It is possible to stably maintain a fresh state immediately after or close to production without reducing or eliminating bubbles, and the shelf life is generally 30 days or more, particularly 30 days or more.
Days to 180 days.

[0011] In this respect, the same conventional gaseous oil-in-water composition of the same type, when stored at a refrigeration temperature of about 5 ° C, has a shelf life of about 14 days at long, usually 2 to 7 days. It is in a very high sterile state and has a long shelf life when compared to what it was. Here, the term “sterile state” or “sterile” in the present invention does not mean that the food is practically completely sterile (it does not contain any bacteria), but that foods are subjected to a commercial sterilization treatment. The same aseptic condition immediately after the test was performed, and when tested according to the fungus inspection method (food hygiene inspection guidelines, microbiological test method) that is generally adopted for food hygiene inspection, coliforms, general viable bacteria, It means that microorganisms such as pathogenic bacteria such as Bacillus cereus that lead to deterioration of the quality of the aerated oil-in-water composition and lack of safety are not detected.

The aerated oil-in-water composition in a container of the present invention having a high sterile state is prepared by in-line mixing a sterilized whipped cream and a sterile taste material in an aseptic state. The oil-in-water composition can be suitably produced by preparing the composition, filling the composition in a sterilized container, and sealing the container. Here, the `` in-line mixing of aseptic whipped cream and aseptic taste material '' referred to in the present invention means that the aseptic whipped cream and aseptic taste material are not exposed to the outside air. Mixing in a line for producing an aerated oil-in-water composition. Specifically, (1) a pipe for transferring the aseptic taste material is directly connected to a whipped cream transfer pipe in the middle of an aseptic whipped cream manufacturing apparatus (for example, a whipping apparatus) or after whipping. A method of mixing aseptic whipped cream with aseptic taste ingredients
(2) A method for mixing an aseptic taste material and an aseptic whipped cream by directly joining a transfer tube for aseptic whipped cream to an aseptic taste material producing apparatus or a transfer tube after production. (3) The aseptic whipped cream transfer tube and the aseptic taste material transfer tube are directly joined to the mixing device, and the aseptic whipped cream and the aseptic whipped cream are removed from the mixing device so as not to be exposed to the outside air. A method of mixing aseptic taste materials can be employed.

[0013] Among them, in the above (1), there is a method in which a transfer pipe of aseptic taste material is directly connected to a transfer pipe of aseptic whipped cream after whipping to mix without touching the outside air. The in-line mixing of the whipped cream and the taste material can be performed more smoothly, and it is preferably employed in view of the stability of the cell structure. In the present invention, a sterile whipped cream and a sterile taste material are prepared without in contact with the outside air, and a sterile aerated oil-in-water composition is prepared by in-line mixing and filled in a sterilized container. For sealing, an aerated oil-in-water composition having an extremely high sterility can be obtained.

The in-line mixing of the aseptic whipped cream and the aseptic taste material may be simply mixed (combined), but a mixing device is arranged at the mixing location in the production line. In-line mixing is preferred, and by using a mixing device, the whipped cream and the flavoring material can be uniformly mixed, and there is no unevenness in taste, and furthermore, an aerated oil-in-water type that does not cause separation of components during storage. A composition can be manufactured. As the mixing device, either a static mixer having a stationary mixing device (static mixing device) or a dynamic mixer having a moving mixing device such as a rotary stirring device (dynamic mixing device) can be used. Among them, the static mixer can prevent the heating accompanying the mixing of the gaseous oil-in-water type composition due to the fact that the mixing means does not move, and the deterioration of the gaseous oil-in-water type composition does not easily occur, cleaning of the mixing device, It is preferably adopted because it is easy to handle and easy to sanitary control, easy to arrange and attach to the production line, and hard to break the cell structure by mixing. Many types of static mixers have been known in the past, for example, a spiral ribbon-like mixing element or other mixing element arranged in a mixing path, and a flow path of a material to be mixed divided into multiple stages.・ Merged types are included. In the present invention, an appropriate one can be selected from conventionally known static mixers, and among them, is preferably used.

The aerated oil-in-water composition of the present invention can be preferably produced by the following method. First, aseptic whipped cream used for the production of the aerated oil-in-water composition of the present invention is prepared using an aseptic whipping cream (stock solution for whipping). The method for producing the whipping cream is not particularly limited, and it can be produced according to a conventionally known method. However, it is preferable that the whipping cream is produced by a high-temperature, short-time heat sterilization using a sterilizer. In particular,
An oil phase in which an oil-soluble emulsifier, a fragrance, etc. are dissolved in a fat or oil;
A water phase in which a water-soluble emulsifier, solids of non-fat milk, and other water-soluble raw materials are dissolved is prepared, and they are mixed and mixed.
By emulsifying at about ° C, an emulsion comprising a foamable oil-in-water composition is produced. Next, steam is directly mixed into the emulsion, sterilized at 140 to 150 ° C. for about 3 to 5 seconds, and excess water is removed by flashing under reduced pressure. After homogenizing it with a homogenizer, it is cooled to make a sterile whipping cream, which is stored in a storage container such as a tank.

On the other hand, the aseptic taste material used in the production of the gaseous oil-in-water type composition of the present invention is prepared by using a heat sterilizer such as a scraping type heat exchanger or a batch type sterilizer. After sterilizing by heating at a temperature of 110 to 140 ° C. for about 1 to 20 minutes, the solution is cooled and stored in a storage container such as a tank in an aseptic state.

Next, the sterilized whipping cream is
It is supplied to a closed-type continuous whipping machine (for example, "Whip Mond Mix" manufactured by Mondo, "Turbo Mix" manufactured by Aikosha Seisakusho, etc.) and whipped to produce aseptic whipped cream. At that time, the pipe for supplying the aseptic taste material produced above is joined to the mixing head part of the continuous whip machine or the pipe part for transferring the whipped cream after whipping, and the aseptic is added thereto. The taste material in the state is quantitatively injected without being exposed to the outside air and mixed in-line. Alternatively, a pipe for transferring the whipped cream that has been whipped may be joined to a pipe for transferring the sterilized taste material produced above from the storage container, and the two may be mixed in-line. Or, connect the piping for transferring the whipped cream that has been whipped and the piping for removing and transferring the aseptic taste material from the storage container to the mixing device, and mix the two in-line in the mixing device. You may. In any case, as described above, a mixing device (mixing means) such as a static mixer or a dynamic mixer is arranged at the mixing location of the whipped cream and the taste material or at a location slightly downstream thereof to mix. That
It is preferable to improve the uniformity of the aerated oil-in-water composition.

The mixing ratio between the aseptic whipped cream and the aseptic taste material can vary depending on the type of taste material, the taste required of the aerated oil-in-water type composition, and the like. The mass ratio of whipped cream: taste material is preferably in the range of 97: 3 to 20:80.

The gaseous oil-in-water composition aseptically produced as described above is filled in a sterilized container and sealed.
Examples of the container include a container (especially a bag-shaped container) made of a single-layer film or a laminated film of a synthetic resin (these may be collectively referred to as a “synthetic resin film”), a molded container made of a synthetic resin (eg, a tube-shaped container Etc.), glass containers, metal cans and the like. Among them, the container to be filled with the aerated oil-in-water type composition is a bag-shaped container (a so-called pillow bag-shaped container) made of a single-layer film or a laminated film of a synthetic resin. The oil-in-water composition is preferred in terms of handleability, lightness, cost, airtightness, and the like. As the synthetic resin film constituting the container, a gas such as oxygen, or a film that does not transmit light with the gas is preferably employed.

The container is sterilized by irradiation with gamma rays, sterilization with heated steam, sterilization with heated air, sterilization in high-temperature, high-pressure water, sterilization with an aqueous solution containing a germicide (eg, hydrogen peroxide solution). It can be performed by processing or the like, and can be selected according to the type of material of the container. Among them, if the container is made of synthetic resin film, sterilization treatment by gamma irradiation,
It is preferably employed because of its high sterilizing effect and no germicide contamination. The air-containing oil-in-water composition in a container filled and sealed in a sterilized container is preferably 3 to 6 ° C.
Refrigerated storage and refrigerated distribution at a refrigeration temperature of.

The whipped cream and the flavoring material used for producing the aerated oil-in-water composition of the present invention will be described below. << Whipped cream >> The aseptic whipped cream used in the present invention is produced by preparing an aseptic whipping cream and whipping it as described above. For whipping cream, prepare an oil phase in which an oil-soluble emulsifier and flavor are dissolved in oil and fat, and an aqueous phase in which a water-soluble emulsifier, non-fat milk solids, and other water-soluble raw materials are dissolved, and mix them. Then, the mixture is emulsified to prepare an emulsion comprising a foamable oil-in-water composition. As the fat used in the whipped cream, vegetable fats and / or milk fats widely used for food can be used. Specific examples of oils and fats include vegetable oils such as coconut oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, corn oil, or hardened oils thereof, transesterified oils, fractionated oils, butter, butter oils and the like. And one or more of these can be used. In order to obtain an air-containing oil-in-water composition having good meltability in the mouth and excellent temperature resistance, the fat used in the whipped cream preferably contains hard butter. Further, it is more preferable that 50 to 100% by mass of the fat used in the whipped cream is a lauric fat. When the content of the lauric fat in the fat used in the whipped cream is less than 50% by mass,
The dissolution in the mouth tends to be poor, which is not preferable. Examples of the lauric fats and oils include coconut oil, palm kernel oil, and their hardened oils, fractionated oils, and transesterified oils.

The non-fat milk solids used in the whipped cream include, for example, those containing milk proteins such as milk, skim milk, skim milk, barta milk, casein, whey protein, cheese, etc. And heat-treated ones, and one or more of these can be used. Non-fat milk solids are important for imparting a feeling of milkiness to the whipped cream, and are preferably used at a ratio of 1 to 10% by mass relative to the total mass of the whipped cream, and 2 to 8% by mass. % Is more preferably used.

In the whipped cream, if necessary,
In addition to the emulsifiers described above, sugars, taste components, thickeners such as starch, various thickening polysaccharides for preparing the color tone and daylight,
Components such as gelling agents, dyes, and preservatives can be added. Among them, emulsifiers are used to adjust the stability of whipped cream. The type of emulsifier is not particularly limited, and may be any food emulsifier generally used for oil-in-water emulsions. Examples of emulsifiers that can be used in whipped cream include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
Species or two or more can be used. The emulsifier is preferably added to the oil phase or the aqueous phase at a ratio of 0.1 to 2.0% by mass based on the total mass of the emulsion (whipping cream) before whipping.

Examples of carbohydrates that can be added to whipped cream include sucrose, glucose, lactose, fructose, maltose, sorbitol, oligotose, trehalose, reduced starch saccharified products, various starch syrups, and the like. , One or more of these can be used. Examples of flavoring ingredients that can be added to whipped cream include chocolate, cocoa, eggs, fruits such as strawberries and tangerines, seeds such as almonds and peanuts, those processed into sauces, various spices, and flavors. And the like, and one or more of these can be used.

<< Taste Materials >> As the taste materials used in the aerated oil-in-water type composition of the present invention, various flavored flower pastes, custard cream, pudding, and sweetened usually used in confectionery and baking are used. Egg yolk flavoring material represented by egg yolk, milk flavoring material represented by cheese, fermented milk, condensed milk, chocolate flavoring material such as cacao paste, other various potatoes, seeds, beans, vegetables, fruits, and the like Taste materials of processed products can be mentioned. The taste material preferably contains a sugar content of 15 to 80% by mass in order to stabilize the quality during heat treatment for sterilization.

In the present invention, a sterile aerated oil-in-water composition is prepared by in-line mixing of a sterilized whipped cream and a sterile taste material composed of the above-mentioned materials, and then sterilized. By filling and sealing, the aerated oil-in-water composition of the present invention having a high sterility is obtained.

[0027]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited by the following examples. In addition, all% in the following examples show mass%.

Example 1 (1) Preparation of aseptic whipped cream: 28% hardened palm kernel oil having a rising melting point of 34.0 ° C., rising temperature of 31.0
The oil phase part which consists of hardened palm oil 4% of soybean, lecithin 0.1%, and glycerin fatty acid ester 0.2% is prepared,
Granulated sugar 10%, skim milk powder 4%, glycerin fatty acid ester 0.1%, sucrose fatty acid ester 0.1
%, Xanthan gum 0.1%, sodium hexametaphosphate
0.1%, Na bicarbonate 0.01% and water 53.29%
Preparing an aqueous phase portion comprising: mixing the oil phase portion and the aqueous phase portion;
It was heated to 60 ° C. and pre-emulsified to prepare an emulsion. After the emulsion was heat-sterilized at 145 ° C. for 4 seconds,
Perform homogenization treatment at a pressure of 6.0 MPa, and heat it to 5 ° C.
Then, the mixture was put into a tank and aged at 5 ° C. for 18 hours to produce a sterile whipping cream. (2) Production of aseptic taste material: milk 50.0%, upper sugar 21.0%, egg yolk 12.5%, flour 4.5%, corn starch 1.0%, sodium alginate 0.1% and water After cooking the custard cream ingredients of 10.9% according to the usual method, it is 130 with a scraping heat exchanger.
The solution was subjected to heat sterilization at 1 ° C. for 1 minute, cooled to 10 ° C., and stored in a tank kept at 10 ° C.

(3) Production of an aerated oil-in-water composition: (i) A continuous whipping machine “Mondomix” manufactured by Mondo was used as a whipping machine, and piping downstream of the whipping machine (whipped) was used. A pipe for transferring the taste material provided at the lower part of the tank containing the taste material is connected to a portion of the pipe where the whipped cream is transferred, and a static mixer (pipe) is provided in the pipe slightly downstream of the connection part. A static mixer (manufactured by Noritake Co., Ltd.) was arranged to obtain an apparatus for producing an aerated oil-in-water composition. (Ii) The aseptic whipping cream produced in the above (1) is continuously supplied at a flow rate of 10 kg / min to the continuous whipping machine in the production apparatus prepared in the above (i), and whipped. From the pipe for transferring the taste material connected to the pipe on the downstream side of the whipping machine, the aseptic taste material produced in the above (2) is mixed with the whipped cream and the taste material in a mass ratio of 30:70. The aseptic whipped cream and the aseptic taste material are in-line mixed with a static mixer in a continuous manner as described above, and the aseptic aerated oil-in-water composition (specific gravity: 0. 1).
8) was prepared and filled in a pillow-shaped bag made of polyethylene film sterilized by gamma irradiation at a rate of 5,000 g / 1 bag, and then the filling port was heat-sealed to obtain a gas-containing oil-in-water in a container. A mold composition was prepared.

(4) 187 (187 cases) of the aerated oil-in-water type composition contained in the container produced in the above (3) were
It was packed in a cardboard box and stored in a refrigerator at 5 ° C. for 6 months together with the cardboard box. (5) (i) After 6 months, the cardboard box was taken out of the refrigerator, and the cardboard box was incubated at 35 ° C. for 48 hours. In all 187 cases, coliforms, general viable bacteria, mold yeasts, and pathogenic bacteria were not detected. (Ii) The aerated oil-in-water composition has a good texture and a good custard flavor even after the incubation, has no reduction in bubbles and no separation of components, and has an extremely good internal phase of the tissue. Yes, it could be sold sufficiently by refrigerated distribution.

Comparative Example 1 (1) An aseptic whipping cream was produced in the same manner as in Example 1, (1). (2) In the same manner as in (2) of Example 1, an aseptic taste material was produced. (3) (i) The aseptic whipping cream obtained in the above (1) was supplied to a continuous whipping machine ("Turbomix" manufactured by Aikosha Mfg. Co., Ltd.), and (3) (ii) of Example 1 was used. Whip under the same conditions as in
After producing the aseptic whipped cream, it is once taken out of the whipping machine into the atmosphere, and the aseptic whipped cream is mixed with the aseptic whipped cream produced in the above (2) in a mixing tank installed in a clean booth. After stirring and mixing so that the mass ratio of the taste material in the state becomes 30:70, the mixture was filled in a pillow-shaped bag made of polyethylene film sterilized by ultraviolet irradiation at a rate of 5,000 g / 1 bag. The filling port was heat-sealed to produce a gas-containing oil-in-water composition in a container. (Ii) At the time of stirring and mixing of the aseptic whipped cream and the aseptic taste material in (i) above, even if the mixing seems to be performed uniformly at first glance,
In the mixing tank, the taste material sinks down and the whipped cream floats up.As a result, the specific gravity of the aerated oil-in-water composition obtained in the first half of the lot is high, and A phenomenon that the specific gravity of the obtained air-containing oil-in-water composition was low occurred, and there was a problem in quality control. (Iii) In the above (i), when the aseptic whipped cream and the aseptic taste material are stirred and mixed, the stirring and mixing are further continued until the specific gravity of the gaseous oil-in-water type composition becomes constant. , Bubbles of whipped cream come out,
The specific gravity could not be reduced to 0.85 or less, and the texture of the obtained aerated oil-in-water type composition was considerably pasty.

(4) Pack 187 (187 cases) of the aerated oil-in-water composition in a container prepared in (i) of (3) above into a cardboard box and put it in a refrigerator at 5 ° C. Each box was stored for three months. (5) Three months later, the cardboard box was taken out of the refrigerator, and the cardboard box was incubated at 35 ° C. for 48 hours, and a hygiene inspection on the occurrence of fungi was conducted in Example 1.
When the same method was used as in (5), 4 out of 187 cases
In 7 cases, either a general viable bacterium or a mold yeast was detected, which was unsuitable for sale in refrigerated distribution.

Example 2 (1) Production of aseptic whipped cream: 25% hardened palm kernel oil having a rising melting point of 36.0 ° C., soybean lecithin 0.1%
An oil phase consisting of 1% and glycerin fatty acid ester 0.3% was prepared. Oligosaccharide 19%, glucose 15%, sorbitol 8%, lactose 2%, condensed milk 2.5%, whey protein 1.3%, Glycerin fatty acid ester 0.1%, sucrose fatty acid ester 0.1%, xanthan gum 0.15%,
0.15% Na hexametaphosphate, 0.01 Na bicarbonate
Preparing an aqueous phase consisting of 5% and 26.285% water;
After mixing the oil phase portion and the aqueous phase portion, they were preliminarily emulsified at 60 ° C. to obtain this emulsion. 145 ° C
And then homogenized under a pressure of 6.0 MPa, cooled to 5 ° C., stored in a tank, aged at 5 ° C. for 18 hours, and sterilized whipped cream Was manufactured. (2) Production of aseptic taste material: Fermented milk (solid content of non-fat milk 10%, sugar content 54%) is used as a taste material, which is scraped at 130 ° C. with a heat exchanger. After a heat sterilization treatment for 1 minute, the mixture was cooled to 10 ° C. to produce an aseptic taste material, which was stored in a 10 ° C. tank.

(3) Production of an aerated oil-in-water composition: (i) The same apparatus prepared in (3) (i) of Example 1 was used for producing an aerated oil-in-water composition. Using. (Ii) The aseptic whipping cream produced in the above (1) is continuously supplied at a flow rate of 10 kg / min to the continuous whipping machine in the production apparatus prepared in the above (i), and whipped. From the transfer pipe of the taste material connected to the pipe on the downstream side of the whipping machine, the aseptic taste material produced in the above (2) is mixed with the whipped cream and the taste material in a mass ratio of 85:15. The aseptic whipped cream and the aseptic taste material are in-line mixed with a static mixer in a continuous manner as described above, and the aseptic aerated oil-in-water composition (specific gravity: 0. 1).
6) was prepared and filled in a pillow-shaped bag made of polyethylene film sterilized by gamma irradiation at a rate of 5,000 g / 1 bag, and then the filling port was heat-sealed to form a gas-containing oil-in-water in a container. A mold composition was prepared.

(4) Fifty (50 cases) of the aerated oil-in-water composition in a container manufactured in the above (3) are packed in a cardboard box, which is then placed in a refrigerator at 5 ° C. for 3 months together with the cardboard box. For a while. (5) (i) After 3 months, the cardboard box is taken out of the refrigerator, and the cardboard box is incubated at 35 ° C. for 48 hours, and a hygiene inspection on the occurrence of fungi is performed in the same manner as in (5) of Example 1. However, in all 50 cases, coliforms, general viable bacteria, mold yeast,
No pathogenic bacteria were detected. (Ii) The aerated oil-in-water composition also has a good texture and flavor even after the incubation, there is no reduction in bubbles and no separation of components, and the internal phase of the tissue is extremely good.
The product could be sold through refrigerated distribution.

Example 3 (1) Production of aseptic whipped cream: 25% hardened palm kernel oil having a rising melting point of 36.0 ° C., soybean lecithin 0.1%
An oil phase portion comprising 1% and glycerin fatty acid ester 0.3% was prepared. Oligosaccharide 19%, glucose 13%, sorbitol 8%, malon paste 3%, lactose 2%, skim milk powder 2%, whey protein 0 0.5%, glycerin fatty acid ester 0.1%, sucrose fatty acid ester 0.1%, xanthan gum 0.15%, hexametaphosphate Na 0.15
%, Na bicarbonate 0.015% and water 26.585% were prepared, and the oil phase and the aqueous phase were mixed and pre-emulsified at 60 ° C. to produce an emulsion. .
It was heat-sterilized at 145 ° C. for 4 seconds, and then 6.0.
The mixture was homogenized under a pressure of MPa, then cooled to 5 ° C., stored in a tank, and aged at 5 ° C. for 18 hours in the tank to obtain a sterile whipping cream. (2) Production of aseptic taste material: A mixture consisting of 60% diced malon (40% sugar content, 8% sorbitol content) and 40% maltooligosaccharide syrup was used as a taste material, and this was used as a batch sterilizer. After sterilizing by heating at 120 ° C. for 30 minutes at 30 ° C., the mixture was cooled to 5 ° C. to produce an aseptic taste material, which was stored in a tank maintained at 5 ° C.

(3) Production of an aerated oil-in-water composition: (i) The same apparatus prepared in (3) (i) of Example 1 was used for producing an aerated oil-in-water composition. Using. (Ii) The aseptic whipping cream produced in the above (1) is continuously supplied at a flow rate of 10 kg / min to the continuous whipping machine in the production apparatus prepared in the above (i), and whipped. From the pipe for transferring the taste material connected to the pipe on the downstream side of the whipping machine, the aseptic taste material produced in the above (2) is mixed with the whipped cream and the taste material in a mass ratio of 60:40. The aseptic whipped cream and the aseptic taste material are in-line mixed with a static mixer to form a sterile gaseous oil-in-water composition (specific gravity 0.7).
5) was prepared and filled in a pillow-shaped bag made of polyethylene film sterilized by gamma ray irradiation at a rate of 5,000 g / 1 bag, and then the filling port was heat-sealed to obtain a gas-containing oil-in-water in a container. A mold composition was prepared.

(4) Fifty (50 cases) of the aerated oil-in-water type composition in a container produced in the above (3) are packed in a cardboard box, and placed in a refrigerator at 5 ° C. for three months together with the cardboard box. For a while. (5) (i) After 3 months, the cardboard box is taken out of the refrigerator, and the cardboard box is incubated at 35 ° C. for 48 hours, and a hygiene inspection on the occurrence of fungi is performed in the same manner as in (5) of Example 1. However, in all 50 cases, coliforms, general viable bacteria, mold yeast,
No pathogenic bacteria were detected. (Ii) The aerated oil-in-water composition also has a good texture and flavor even after the incubation, there is no reduction in bubbles and no separation of components, and the internal phase of the tissue is extremely good.
The product could be sold through refrigerated distribution.

[0039]

The gaseous oil-in-water composition in a container according to the present invention has a high aseptic state that can maintain an aseptic state for more than a day when stored refrigerated at a temperature of 5 ° C. Refrigerated storage and refrigerated distribution are possible. Moreover, the highly sterilized aerated oil-in-water composition of the present invention can maintain high quality for a long period of time without causing separation or deterioration of components or reduction of bubbles during refrigerated storage and refrigerated distribution. it can. According to the method of the present invention, a sterile aerated oil-in-water composition is produced by in-line mixing of aseptic whipped cream and aseptic taste ingredients, and then filling and sealing in a sterilized container. The aerated oil-in-water composition having a high sterile state and uniformly mixed components can be easily and efficiently produced. Therefore, the present invention is referred to as a so-called dipmart cream, including an aerated oil-in-water composition in which custard cream or flower paste is mixed in an equal amount or more of whipped cream, whipped cream The air-containing oil-in-water composition in which various taste materials are blended at an arbitrary ratio can be supplied to the confectionery, the baking industry, and even the general consumers in a sanitary manner. 2 in
This has the effect of not causing secondary sanitary pollution and not improving productivity.

Claims (11)

[Claims] 1. An air-containing oil-in-water composition containing a mixture of whipped cream and a flavoring material, which is filled in a container and sealed, and is contained in a container at a temperature of 5 ° C. An aerated oil-in-water composition which is maintained in a sterile state for 30 days or more. 2. The aerated oil-in-water type composition according to claim 1, wherein the shelf life when stored in a refrigerator is 30 days or more. 3. A sterilized container filled with a sterile, aerated, oil-in-water composition obtained by in-line mixing of a sterilized whipped cream and a sterile taste material. Item 3. The aerated oil-in-water type composition according to Item 1 or 2. 4. The aerated oil-in-water composition according to any one of claims 1 to 3, wherein the mass ratio of the whipped cream to the taste material is 97: 3 to 20:80. 5. The aerated oil-in-water composition according to any one of claims 1 to 4, wherein the container is a container made of a synthetic resin film sterilized by gamma irradiation. 6. The laurin-based fat or oil comprising 50 to 100% by mass of fat contained in the aerated oil-in-water type composition.
6. The gaseous oil-in-water composition according to any one of items 1 to 5. 7. The aerated oil-in-water type composition according to claim 1, wherein the taste material is a taste material containing 15 to 80% by mass of sugar. 8. An air-containing oil-in-water composition is prepared by mixing a sterilized whipped cream and a sterile taste material in-line during or after whipping of the whipped cream to prepare an aerated oil-in-water composition. A method for producing an aerated aerated oil-in-water composition in a container, comprising filling the oil-in-water composition in a sterilized container and sealing the container. 9. The production method according to claim 8, wherein the in-line mixing of the aseptic whipped cream and the aseptic taste material is performed using a static mixer. 10. A whipped cream and a flavoring ingredient of 9
The method according to claim 8 or 9, wherein the mixing is performed at a mass ratio of 7: 3 to 20:80. 11. The method according to claim 8, wherein a container made of a synthetic resin film sterilized by gamma irradiation is used.