JP2933306B2 - Water-in-oil emulsified cream having high temperature retention and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil emulsified cream having a high-temperature retaining property and a method for producing the same. More specifically, in a water-in-oil emulsified cream widely used in the food field such as confectionery and baking, 25-30
The present invention relates to a water-in-oil emulsified cream which retains shape retention even at a high temperature of ℃, and has a good mouthfeel and flavor. In addition, the term "chocolate using tempering hard butter" in the present invention is not limited by the rules "fair competition rules on labeling of chocolates" and other regulations, and so-called tempering cocoa fat. It is used as a concept that includes all chocolates and oil-and-fat processed foods using the same.

[0002]

2. Description of the Related Art Water-in-oil emulsion type creams such as butter creams and fillings are widely used in the food field such as confectionery and baking. This water-in-oil emulsified cream is usually a water-in-oil emulsion such as butter or margarine, or a fat and oil product such as a shortening having plasticity prepared using a cured oil of animal and vegetable fats and oils and sugars and dairy products. Other flavor materials such as fruits are mixed and aerated through a whipping process, and finally a cream is obtained, which is a water-in-oil emulsion in which the outer layer is an emulsified form containing oil and fat and the inner layer contains water and sugar. These water-in-oil emulsion type creams are mainly used as a topping cream for cakes, a center cream for sweet buns, a center cream for semi-fresh cakes, a center cream for shell chocolate, and the like.

[0003]

The characteristics of these water-in-oil emulsified creams are that the outer layer is made of fats and oils, so that the shape retention property at high temperatures and the feeling of tasting in the mouth are hardly affected by the melting properties of the fats and oils. It is characterized by dependence. However, when a fat or oil having a high melting point is used as the fat or oil in the outermost layer, the shape retention at a high temperature is improved, but the mouthfeel is reduced. On the other hand, when a fat or oil having a low melting point is used, the shape retention at a high temperature is reduced, but the mouthfeel is improved. In the current technology for producing a water-in-oil emulsion type cream having a high-temperature retaining property, the melting point of such fats and oils is increased to sacrifice the taste.

Further, as another technique for improving the high-temperature shape retention, a method using various emulsifiers is disclosed in
Japanese Unexamined Patent Application Publication No. 1000014 and Japanese Patent Application Laid-Open No. 58-170432. However, the methods described in these publications are not techniques relating to a water-in-oil cream having a good mouth-feeling and flavor while having a sufficient high-temperature retaining property at 25 ° C to 30 ° C.

[0005]

[Means for Solving the Problems]

1. 30-70% by weight of fats and oils, 10-50% by weight of saccharides, 5-25% by weight of water, a rising melting point of 30 ° C. or more, and a temperature-mixing temperature of 20-35 ° C. using chocolate using a tempering type hard butter. A water-in-oil emulsified cream having a high-temperature shape-retaining property, containing 5 to 70% by weight and being foamed. 2. Water-in-oil emulsion and ascending melt with tempering treatment
A method for producing a water-in-oil emulsified cream having a high-temperature shape-retaining property, characterized in that chocolate using a tempering type hard butter having a temperature of 30 ° C or more is mixed at 20 to 35 ° C and foamed. 3. Water-in-oil emulsion and ascending melt treated with seeding
A method for producing a water-in-oil emulsified cream having a high-temperature shape-retaining property, characterized in that chocolate using a tempering type hard butter having a temperature of 30 ° C or more is mixed at 20 to 35 ° C and foamed. 4. In the oil characterized in that the water-in-oil emulsion and a tempering type hard butter using chocolate having a rising melting point of 30 ° C. or more subjected to tempering treatment and seeding treatment are mixed at 20 to 35 ° C. and foamed. A method for producing a water-emulsifying cream.

The inventors of the present invention have conducted intensive studies in view of the above situation, and as a result, have found that an oil produced by blending chocolate produced by using a tempering type hard butter having a rising melting point of 30 ° C. or more by a specific production method. Water emulsified cream is 25
The present inventors have found that the taste and the flavor are good while sufficiently maintaining the shape retention at a high temperature of from 30 ° C to 30 ° C, and have completed the present invention.

That is, the present invention relates to a method for producing a fat or oil of 30 to 70% by weight,
Chocolate containing 10 to 50% by weight of sugar, 5 to 25% by weight of water, having a rising melting point of 30 ° C. or more, and a temperature of 20 to 35 ° C. using a tempering type hard butter having a mixing temperature of 5 ° C.
An object of the present invention is to provide a water-in-oil emulsified cream having a high-temperature retaining property characterized by containing 70% by weight or more.
Furthermore, the effect is the method of manufacturing a cream obtained dramatically the present invention, elevated melting point which has been subjected to a tempering process and / or seeding process water-in-oil emulsion is 30
The present invention provides a method for producing the water-in-oil emulsified cream, characterized in that chocolate using a tempering type hard butter at a temperature of at least 20 ° C is mixed at 20 to 35 ° C and foamed.

Hereinafter, the present invention will be described in detail. The water-in-oil emulsified cream of the present invention is obtained by adding a sugar, a flavor material, and a tempering having an ascending melting point of 30 ° C. or more to a water-in-oil emulsion in which the outer layer typified by butter and margarine is oil and fat, and the inner layer is water. It is prepared by blending 5 to 70% by weight of chocolate using a mold hard butter and aerated in a whipping process. Such water-in-oil emulsions are not particularly limited, but include butter, margarines, fat spreads, and other edible emulsified fats and oils products. These water-in-oil emulsions are required to have plasticity and have an appropriate whipping ability (performance of containing air by whipping).

The saccharide is not particularly limited, but includes glucose, sucrose, lactose, maltose, fructose, oligosaccharide, sorbitol, starch syrup, and their liquid sugars or reducing sugars. These sugars may be blended directly when preparing the cream of the present invention, or may be blended from chocolate.

[0010] The flavor material is not particularly limited,
Dairy products such as whole milk powder, skim milk powder, sugar-free condensed milk, sweetened condensed milk, fresh cream, or jams such as strawberries and oranges, blazer, powdered dry products, fruit materials such as fruit juice concentrates, coffee powder, coffee concentrates, Almond paste, peanut paste, etc. can be raised. These are used as flavorings for the water-in-oil emulsion type cream of the present invention. These flavor materials may be directly blended when preparing the cream of the present invention, or may be blended from chocolate.

As the chocolate using tempering hard butter to be used, a tempering step (also known as tempering hard fat butter) or cacao butter called a tempering hard cocoa substitute fat is generally used.
Chocolate which requires a process called "temperature control process" is used. This chocolate is not particularly limited to its composition as long as it is a chocolate using a tempering type hard butter, and examples thereof include bitter chocolate, sweet chocolate, milk chocolate, white chocolate and the like. In particular, when white chocolate prepared using deodorized cocoa butter having no cocoa flavor or a tempering type cocoa substitute fat is used, the cream of the present invention utilizing the above-mentioned flavor material can be prepared.

Further, the rising melting point of the tempering type hard butter used for chocolate must be 30 ° C. or more. If the rising melting point of the hard butter used for chocolate is less than 30 ° C., the cream of the present invention cannot sufficiently retain shape at high temperatures. In addition, other chocolate ingredients are not particularly limited, and commonly used cocoa mass, cocoa powder, whole milk powder, skim milk powder, sugar, lactose, lecithin, the above-mentioned sugars, flavor materials, etc. Can be done.

The fats and oils in the water-in-oil emulsified cream of the present invention prepared as described above include animal and vegetable fats and oils such as milk fat or hardened fat derived from a water-in-oil emulsion and a chocolate-derived oil having an ascending melting point of 30 or more. The total amount of fats and oils such as tempering type hard butter at a temperature of not lower than 30 ° C is 30 to 70% by weight, more preferably 40 to 60% by weight. As saccharides, 10 to 5
0% by weight, more preferably 20 to 40% by weight. The water content is 5 to 25% by weight, preferably 10 to 25% by weight.

The water-in-oil emulsified cream of the present invention is prepared by adding 5 to 70% by weight, preferably 20 to 5% by weight of chocolate using a tempering type hard butter having a rising melting point of 30 ° C. or more.
0% by weight and it is tempered and / or
Or after applying seeding treatment, 20 ° C to 35 ° C
Preferably, the mixture is mixed at 23 ° C to 30 ° C.

By performing the tempering treatment and / or the seeding treatment, the taste and taste of the cream of the present invention are stabilized over time, and the effect of the present invention is maximized. If chocolate containing tempering hard butter is blended in an amount of not less than 20% by weight, particularly without such treatment, the cream will have a textured texture with time, and the effect of the present invention will not be sufficiently exerted.

As a factor of the effect of the present invention obtained by blending the chocolate using the tempering type hard butter, the characteristics of the chocolate using the tempering type hard butter having a very sharp melting property at around 30 ° C. can be considered. It is considered that by imparting such a sharp melting property to the cream, a good mouthfeel and flavor and texture can be obtained while maintaining sufficient shape retention at 25 to 30 ° C.

[0017]

The emulsified cream in oil according to the present invention by the above-mentioned compounding and manufacturing method has a remarkable improvement in shape retention at a high temperature of 25 to 30 ° C., but has a good mouth-feel and flavor. Because it is good, it can be used in a wide range of confectionery and baking fields. In particular, as a field in which the effects of the present invention can be exerted, the present invention can be applied to creams used in Japanese and Western confections, semi-baked cakes, chocolate-coated products, etc., which are required to maintain shape retention up to high temperatures and are distributed at room temperature. Further, the cream of the present invention itself has a remarkable high-temperature shape retention property as compared with the conventional water-in-oil emulsified cream, so that the flexibility of molding these products is greatly expanded.

[0018]

EXAMPLES The effects of the present invention will be further clarified by showing examples and comparative examples below, but the present invention is not limited only to the following examples. In addition,% and part shown below mean a weight basis.

Example of Chocolate Preparation Four types of chocolate having the composition shown in Table 1 were prepared according to a conventional method.

[0020]

[Table 1]

Preparation Example of Water-in-Oil Emulsion Cream A water-in-oil emulsion, saccharides and flavor materials were mixed in a vertical mixer and whipped until the specific gravity became 0.5. Next, chocolate was mixed with the water-in-oil emulsion under the production conditions shown in Table 3, and whipped until the specific gravity became 0.6 to prepare a water-in-oil emulsion cream. Examples 1-4,
Table 2 shows the formulations of Comparative Examples 1 to 4.

[0022]

[Table 2]

Table 3 shows the amount of chocolate used in each of the Examples and Comparative Examples, the rising melting point of the tempering hard butter used for the chocolate, the production conditions for mixing the chocolate, and the fats and oils of the water-in-oil emulsified cream produced. Content, sugar content and water content are shown.

[0024]

[Table 3]

The following evaluations were performed using the water-in-oil emulsified creams of Examples 1 to 4 and Comparative Examples 1 to 4 obtained in Tables 2 and 3. Table 4 shows the obtained results. Evaluation of mouthfeel and flavor and texture Evaluation of the obtained water-in-oil emulsified cream for mouthfeel and flavor and texture was carried out by 20 specialized panelists, and the average score was obtained from the five-point evaluation. Mold retention The obtained water-in-oil emulsified cream is molded into a cylindrical shape,
12 hours at 28 ° C, 12 hours at 20 ° C,
A cycle test was performed at 12 ° C. for 12 hours, and the shape retention after 5 cycles under each cycle exposure condition was observed. (Points of evaluation)--No mold collapse-Slightly collapsed mold + Round corner of cylinder + Overall deformed ++ Mold completely collapsed

[0026]

[Table 4]

From Example 1 and Comparative Example 1, by mixing chocolate using a tempering type hard butter,
It can be seen that the shape retention at high temperatures is improved while maintaining the taste and mouthfeel. It can be seen that the tempering hard butter used in the chocolate blended from Example 2 and Comparative Example 2 does not have a high-temperature shape retention property unless the rising melting point is 30 ° C. or more. From Example 3 and Comparative Example 3, it can be seen that a tempering step is required at the time of blending chocolate in order to maintain the mouthfeel and flavor of the cream. From Example 4 and Comparative Example 4, it can be seen that the temperature at the time of chocolate mixing needs to be 35 ° C. or less in order to have good mouth-drying, flavor and texture, and high-temperature shape retention.

[0028]

The water-in-oil emulsified cream of the present invention obtained by the specific blending and production method of the present invention has good shape retention at high temperatures while maintaining a good taste and a fresh flavor. Because it can be used for various products,
It brings new features to cream-based foods, such as confectionery and baking.

Claims (4)

(57) [Claims] 1. Fatty oil 30-70% by weight, sugar 10-50
5% by weight, 5 to 25% by weight of water, and the rising melting point is 30 ° C
As described above, water-in-oil having a high-temperature shape-retaining property characterized by containing 5 to 70% by weight of chocolate using a tempering type hard butter at a mixing temperature of 20 to 35 ° C and being foamed. Emulsion type cream. 2. A high-temperature mixture comprising mixing a water-in-oil emulsion and a tempered hard butter chocolate having a rising melting point of 30 ° C. or more subjected to a tempering treatment at 20 to 35 ° C. and foaming. A method for producing a water-in-oil emulsion type cream having shape retention properties. 3. A water-in-oil emulsion and a seeding-treated chocolate using a tempering type hard butter having a rising melting point of 30 ° C. or more are mixed at 20 to 35 ° C. and foamed. A method for producing a water-in-oil emulsion type cream having a high-temperature shape retention property. 4. Chocolate using a tempering type hard butter having a rising melting point of 30 ° C. or more which has been subjected to a tempering treatment and a seeding treatment with a water-in-oil type emulsion is 20 to 35.
A method for producing a water-in-oil emulsified cream, wherein the cream is mixed and foamed.