JP2970908B2 - Method for producing foamed foods that are stable for a long time at low temperatures - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention has a stable foaming state even when stored at a low temperature for a long period of time, and does not impair the tissue, flowering properties, flavor and the like. It relates to a method for producing food.

[Problems to be solved by conventional technology and invention]

Conventionally, foamable oil-in-water emulsified fats used for icing and toppings for desserts and cakes, so-called whipping creams, have been used in which whipped creams are used each time they are used.

However, whipping cream into an optimally foamed state requires considerable skill and the whipping operation itself is troublesome, which has been a factor that hinders the rationalization of the pastry industry. Various researches have been made for this solution, whipping cream manufacturers have supplied whipped cream in a frozen state, and confectionery manufacturers have developed products to be used after thawing, which has contributed to the development of the industry. It has been pointed out that this product requires a long time for thawing as the biggest problem.

In the baking industry, on the other hand, the mechanization and labor saving have progressed and the production has been rationalized.However, reflecting the recent changes in consumer preference for lightening, softening, and wetting, sand and filling Ingredients used in the pastry industry are being considered as ingredients, and foods similar to whipping cream are attracting attention. However, in the baking industry, products are generally handled at room temperature, so that the aggressive introduction of the above-mentioned ingredients has been delayed. In other words, unlike the refrigerated showcase sales in the pastry industry, in the bakery industry, there is a demand for the strength of shape retention and avoidance of water separation that does not impair the commercial value even if left at room temperature for 3 to 4 days. , Because of the streamlining of production, it must be in a whipped state, ready for use whenever necessary,
In addition, there is a demand for stability of quality enough to withstand mechanical operations such as sanding and filling, and food materials satisfying such demands are desired.

Therefore, an object of the present invention is to provide a low temperature of 0 ° C. to 15 ° C.
The foaming state is stable even after being stored for about 90 days, the texture, the artificialness, the flavor and the like are good, and the foaming property has shape retention and water separation resistance even when left at room temperature for 3 to 5 days. An object of the present invention is to provide a method for producing food.

[Means for solving the problem]

The present invention has been made to solve the above-mentioned object by providing 15 to 35% by weight of fats and oils,
An oil-in-water type pre-emulsion containing saccharides of up to 6% by weight and 20 to 45% by weight in terms of solids is prepared, and the emulsion is subjected to ultra-high-temperature flash sterilization and then to a specific gravity of 0.5 to 0.8. A method for producing a foamed food product to be foamed, wherein the sugars are one or more sugars selected from the group consisting of sugar, maltose, glucose, powdered candy, starch syrup, isomerized sugar and fructose, and sugar. Using alcohol in combination, the weight ratio of the sugar and the sugar alcohol is 0.1
≦ sugar / sugar alcohol ≦ 0.67, which is achieved by providing a method for producing a foamed food which is stable at a low temperature for a long period of time.

 Hereinafter, the method for producing the foamed food of the present invention will be described in detail.

The foamed food of the present invention contains 15 to 35% by weight of fats and oils. When the fat content is less than 15% by weight, a reversion phenomenon is exhibited in a long-term storage at a low temperature, and a fluid state occurs.
On the other hand, when the content exceeds 35% by weight, a long-term storage at a low temperature causes a daily hardening phenomenon, and it becomes impossible to fill a bread or the like with a machine.

As the above oil and fat raw materials, soybean oil, rapeseed oil, sunflower seed oil, corn oil, cottonseed oil, peanut oil, rice sugar oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, Cocoa butter, coconut oil, vegetable oils such as palm kernel oil and milk fat, beef tallow, lard, fish oil,
Animal fats and oils such as whale oil are included. In the present invention,
A single oil or a mixed oil of these fats and oils, or processed fats and oils which have been subjected to hardening, fractionation, transesterification and the like can be used, but those having a melting point of 30 to 45 ° C are particularly preferred.

The foamed food of the present invention contains 1 to 6% by weight of protein. If the protein content is less than 1% by weight, a defoaming phenomenon is exhibited during long-term storage at a low temperature, and at the same time, shape retention cannot be maintained at room temperature, and a water separation phenomenon also occurs. On the other hand, when the content exceeds 6% by weight, a shrinkage phenomenon occurs at room temperature, and the texture, softness and wetness are impaired.

As a source of the protein, milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, fresh cream, etc. Milk-derived proteins, soybeans, peanuts, cottonseed, oilseed-derived proteins such as sunflowers, vegetable proteins such as wheat proteins, and animal proteins such as egg whites, or their enzyme-treated proteins,
One or more of the separated proteins and the like can be used.

The protein is used by dissolving it in the oil / fat and the aqueous phase component constituting the oil-in-water type pre-emulsion.

Further, the foamed food of the present invention contains 20 to 45% by weight (in terms of solids) of saccharides. When the saccharide content is less than 20% by weight, a water separation phenomenon occurs during long-term storage at a low temperature, and the saccharides cannot be put to practical use. On the other hand, when the content exceeds 45% by weight, the flower-making properties are weakened, and further, a defoaming phenomenon occurs in mechanical work such as pumping, and fluidity is exhibited.

As the saccharide, a sugar and a sugar alcohol are used in combination,
Sugars include sugar, maltose, glucose, starch syrup, starch syrup, isomerized sugar, fructose, and sugar alcohols include sorbitol, mannitol, maltitol, xylitol, reduced starch saccharified products, and the like. May be selected as appropriate.

In particular, the ratio of sugar (A) to sugar alcohol (B) is 0.1 ≦
It is preferable to select the saccharide so that (A) / (B) ≦ 0.67 from the viewpoint of the stability of the foaming state.

The saccharide is used by dissolving in the aqueous phase component constituting the oil-in-water type pre-emulsion with the fat or oil.

In the present invention, an emulsifier is usually used when preparing the oil-in-water type pre-emulsion. As such an emulsifier, one or more of lecithin, monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester and the like may be used in appropriate combination. The amount of the emulsifier added is preferably 1.0 to 8.0% by weight based on the fat or oil.

In preparing the oil-in-water type pre-emulsion, a stabilizer can be added. Examples of such a stabilizer include natural polysaccharide gums, cellulose derivatives, and inorganic salts of phosphate sugars, and these may be appropriately selected as needed.

In addition, for example, chocolate, coffee, cheese, egg, fruit juice, pulp and the like can be appropriately used as a taste substance in consideration of the contents of fats and oils, sugars and proteins contained in the foamed food.

A preferred example of the method for producing the foamed food of the present invention will be described in detail below.

First, fats, proteins, sugars, emulsifiers, stabilizers and water,
Further, if necessary, a taste substance is mixed by an ordinary method to obtain an oil-in-water type pre-emulsion (pre-emulsion).

Next, after homogenizing the pre-emulsion with a homogenizer as necessary, the ultra-high temperature instant sterilization device, 120 ° C ~ 150 ° C
Under the ultra-high temperature flash sterilization treatment for several seconds. Then, after homogenizing at Daimune 10~150kg / cm ² by homogenizer, 0-10
Cool to ℃ to obtain an oil-in-water emulsified fat. The obtained oil-in-water emulsified fat can be filled in a container.

After that, the above oil-in-water type emulsified fat is brought to a specific gravity of 0.
Blow 5 to 0.8. By foaming to a specific gravity of 0.5 to 0.8, avoid foam coarsening due to excessive foaming, reduce the foam particle size in foamed food, and store for a long time of about 90 days at a low temperature of 0 to 15 ° C In addition, a stable foaming state can be maintained, and a foaming state comparable to manual filling can be maintained in filling a bread or the like by mechanical work using a pump, a screw, or the like.

There are a batch type and a continuous type as a foaming device used for foaming the oil-in-water emulsified fat, and examples of the former are a Can Tho mixer (manufactured by Kanto Blender Co., Ltd.) and a Ken Wut mixer (manufactured by Ken Wt Iker Co. ), A pressure mixer (manufactured by Fujisawa Seisakusho), and the like. Examples of the latter include a whip master (manufactured by Tanaka Foods Machinery Co., Ltd.), a Mondemix continuous foaming machine (manufactured by Mondemix), a Goodway continuous mixer (manufactured by Goodway) ), A continuous pressurized beater (manufactured by EO-Omatic), a Votator CR mixer (manufactured by Chemetron), and the like, which can be appropriately selected and used.

The foamed food of the present invention obtained in this way maintains a stable foamed state even when stored for a long time at a low temperature, and can be used whenever necessary, and the energy loss of freezing to thawing is reduced. And can also contribute to the rationalization of the western confectionery industry.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 15 parts by weight of soybean hardened oil having a rising melting point of 34 ° C and a rising melting point of 35 ° C
15 parts by weight of hardened coconut oil was dissolved by heating, and 0.2 parts by weight of soybean lecithin and 0.2 parts by weight of monoglyceride (iodine value 20) were uniformly dissolved to prepare an oil phase. Separately, 6 parts by weight of skim milk powder, 10 parts by weight of powdered maltose, 15 parts by weight of powdered sorbitol, sodium hexametaphosphate 0.
An aqueous phase was prepared by dissolving 1 part by weight and 0.3 part by weight of polyglycerin fatty acid ester (MS500, manufactured by Sakamoto Yakuhin Kogyo KK) in 38.2 parts by weight of water.

The water phase and the oil phase were mixed, and the mixture was kept at about 60 ° C. and pre-emulsified for 10 to 15 minutes to obtain a pre-emulsion liquid. Then
This pre-emulsion is treated with a homogenizer at a pressure of 50 kg / cm ² , and then treated at 140 ° C. for 3 seconds using an ultra-high temperature flash sterilizer (VTIS sterilizer: Alfa Laval), and cooled. Aseptic filling (using a Sholy aseptic filling apparatus (manufactured by Toppan Printing Co., Ltd.)) was performed to obtain an oil-in-water emulsified fat. This oil-in-water emulsified fat contains 2.0% protein, 25% saccharides,
And the ratio of sugar (A) to sugar alcohol (B) is (A) /
(B) = 0.67.

After aging this oil-in-water emulsified fat in a refrigerator at 5 ° C for 24 hours, it was foamed to a specific gravity of 0.6 in a clean room using a Can Tho mixer (manufactured by Kanto Blender Co., Ltd.) and filled in a container to obtain a foamed food. .

This foamed food was stable at a specific gravity of 0.65 even after being stored in a low-temperature oven at 10 ° C. for 90 days, and no change in the structure and flavor was observed.

In addition, the foamed food was formed into flowers in a polycup and had good shape retention even when left for 3 hours in an environment of 30 ° C., and no water separation was observed.

Example 2 20 parts by weight of palm kernel oil having a rising melting point of 42 ° C., soybean lecithin 0.
1 part by weight, 0.4% by weight of monoglyceride (iodine value 60),
5 parts by weight of skim milk powder, 1.0 part by weight of sodium caseinate, 40 parts by weight of reduced starch saccharified matter (solid content 70%), 5 parts by weight of sucrose,
Using 0.1 part by weight of sodium hexametaphosphate, 11 parts by weight of fresh cream (oil content: 45%), 0.1 part by weight of sucrose fatty acid ester, and 17.3 parts by weight of water, mixing and pre-emulsifying in the same manner as in Example 1 I got Next, the pre-emulsified liquid was homogenized at a homogenous pressure of 30 kg / cm ² , and then subjected to a treatment at 120 ° C. for 10 seconds using an ultra-high-temperature flash sterilizer (Consert sterilizer: manufactured by Alfa Laval Co.). After homogenizing at a pressure of 50 kg / cm ² , the mixture was rapidly cooled and foamed to a specific gravity of 0.7 using a continuous foaming apparatus (Goodway continuous mixer: manufactured by Goodway) and filled into a container to obtain a foamed food. .

This foamed food contains 2.8% protein and 33 sugars
% And the ratio of sugar (A) / sugar alcohol (B) is (A) /
(B) = 0.18.

This foamed food was stable even after being stored in a refrigerator at 5 ° C. for 90 days, and no change in texture and flavor was observed.

In addition, this foamed food uses an automatic sanding machine (manufactured by Shin Nippon Kikai Kogyo Co., Ltd.) and has a stable tissue even when it is sandwiched in a split bread, and is left in an environment of 30 ° C for 4 days. However, shape retention was maintained, and no water separation was observed.

〔The invention's effect〕

According to the production method of the present invention, at a low temperature of 0 ° C. to 15 ° C.
The foaming state is stable even after being stored for about 90 days, the texture, the artificialness, the flavor and the like are good, and the foaming property has shape retention and water separation resistance even when left at room temperature for 3 to 5 days. Can produce food.

Continuation of the front page (72) Shozo Usami 7-35, Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-57-47457 (JP, A) JP-A-58 JP-A 62-253354 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/19

Claims (1)

(57) [Claims] (1) an oil or fat 15 to 35% by weight, a protein 1 to 6% by weight,
And an oil-in-water type pre-emulsion containing 20 to 45% by weight of saccharides in terms of solid matter, and after subjecting the emulsion to ultra-high temperature flash sterilization, foamed food having a specific gravity of 0.5 to 0.8 Wherein the sugars are sugar, maltose, glucose, starch syrup, starch syrup, one or more sugars selected from the group consisting of isomerized sugars and fructose, and a sugar alcohol in combination. A method for producing a foamed food which is stable at a low temperature for a long period of time, wherein the weight ratio of the sugar to the sugar alcohol is 0.1 ≦ sugar / sugar alcohol ≦ 0.67.