JPH0626510B2 - High viscosity foamable oil-in-water emulsified fat - Google Patents

Description

The present invention relates to an oil-in-water emulsified fat containing starch-rich bean paste and a sugar sweetener and having a foaming property in spite of its high viscosity. Is an oil-in-water emulsified fat that has excellent foaming properties and artificial flowers, as well as excellent taste and is suitable for the lightening, softening, and complexing of breads and Japanese and Western confectioneries. is there.

[Conventional technology and its problems]

Despite the fact that bean paste is a material that is widely known in the confectionery / baking and Japanese / Western confectionery fields, it has a unique property, that is, because it is a group of cells containing starch particles, it has a fine-grained texture as a texture. As a complexing material, there is almost no complexing with a foaming oil-in-water type emulsified fat, so-called whipping cream.

When blending this whipping cream with bean paste, the artificial creamyness and shape retention of the foamed cream are impaired, the fine particle sensation as a texture is impaired, and the same gluey texture as the paste made from starch There is a problem such as texture, and when blending the whipping cream and the bean paste that have been foamed, it is necessary to master it because the difference in viscosity between the two is large, and it is difficult to obtain a certain quality. There is a problem. Further, the foamable oil-in-water emulsified fat is generally obtained by subjecting the preliminary emulsion obtained by mixing and emulsifying the raw materials to a physical treatment with high shearing force, while regarding the bean paste, particles of As it is said that leaving a specific structure is important from the viewpoint of texture, and that the degree of influence of physical and thermal changes influences texture, conflicting processing conditions are required. Therefore, it is difficult for the oil-in-water emulsified fat obtained by mixing and emulsifying both to have a satisfactory texture and foaming property, and it is difficult to achieve long-life storage that can be stored for a long time.

Therefore, an object of the present invention is to provide a high-viscosity, foamable oil-in-water emulsified fat containing bean paste, which has excellent texture and foamability, is stable in quality, and can be stored for a long period of time. is there.

[Means for solving problems]

The present invention achieves the above object by providing the following high-viscosity foamable oil-in-water emulsified fat.

Oil and fat: 10 to 45% by weight, milk solids: 1 to 8% by weight in terms of anhydride, emulsifier: 2 to 6% by weight based on oil and fat, stabilizer: 0.05 to 0.5% by weight, bean jam: powder 3 to 10% by weight in the case of paste, 10 to 60% by weight in the case of paste, sugar sweetener: weight ratio of saccharide (A) and sugar alcohol (B) contained in the whole emulsified fat is B / A = 0.2-1.0
And the sum of sugars and sugar alcohols is 10 in the emulsified fat.
To 55% by weight, and water: the balance, a high-viscosity foaming oil-in-water emulsified fat, which has been subjected to ultra-high temperature instant sterilization treatment.

The high-viscosity foamable oil-in-water type emulsified fat of the present invention is described in detail below.

The bean jam used in the present invention is not particularly limited as long as it is generally regarded as bean jam.For example, when the main bean jam type names are listed, as the distinction at the bean jam stage, raw bean jam, Dry bean paste, kneaded bean paste: Azuki bean bean paste, red bean jam, white bean jam; distinction by the method of making bean jam, bean jam, mashed bean jam, boiled bean jam, Kokura bean paste; , Bean jam, medium bean jam, top bean jam, etc. Also, there are yellow bean jam, chestnut bean paste, miso bean paste, sesame bean paste, etc., which are also used as distinctions depending on the auxiliary material added to the kneaded bean jam. Further, powdered products of starchy agricultural products such as malon, sweet potatoes, pumpkin, etc. having a feeling of fine particles as a texture, paste products, and sweetened paste products can also be used as bean jam. The amount of the above-mentioned bean paste used is 3 to 10% by weight in the case of powder and 10 to 60% by weight in the case of paste, and may be appropriately selected within these ranges according to the target taste.

The high-viscosity foamable oil-in-water emulsified fat of the present invention contains the above-mentioned bean paste and a sugar sweetener composed of sugars and sugar alcohols in order to sufficiently retain the unique properties of starch.

The content of the sugar sweetener, including the content contained in the bean jam, is such that the weight ratio (B / A) of the sugar (A) and the sugar alcohol (B) contained in the whole emulsified fat is 0. 2 ≦ B / A ≦ 1.0
And the total amount of sugar and sugar alcohol (A + B) is 10% by weight ≦ A + B ≦ 55% by weight in the emulsified fat.

The content of this sugar sweetener is B / A <0.2 or A +
When B <10% by weight, it is possible to obtain an oil-in-water emulsion form, but it is not possible to obtain the foaming performance that can be put to practical use, especially the artificial flowering property, and moreover, the unique starch particle structure is destroyed. To produce a sticky texture. Also B /
When A> 1.0 or A + B> 55% by weight, the peculiar starch particle structure is protected but cannot be made into an oil-in-water type emulsified fat form, and a separated state is exhibited particularly by ultra-high temperature instantaneous sterilization treatment.

As the sugar sweetener used in the present invention, as sugars,
Examples thereof include sugar, maltose, glucose, starch syrup, starch syrup, isomerized sugar, and sugar alcohols such as soribitol, mannitol, maltitol, xylitol, and reduced starch saccharified product, which may be appropriately selected. .

As the oil / fat used in the present invention, edible oil / fat subjected to chemical treatment and / or physical treatment such as vegetable oil / fat, animal oil / fat, milk fat and hardened oil / fat thereof is used. The amount of the above fat or oil used is 10 to 45% by weight, preferably 15
~ 35% by weight.

Further, as the milk solid content used in the present invention, for example,
Examples include milk, whole milk powder, skim milk, skim milk powder, whey powder, sodium caseinate, lactalbumin, fresh cream and the like, and one or more of these can be used. The amount of the above-mentioned milk solid content used is 1 to 8% by weight, preferably 3 to 6% by weight in terms of anhydrous content.

Further, as the emulsifier used in the present invention, lecithin,
Monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester,
One or more kinds of polyglycerol fatty acid ester and the like may be appropriately combined and used, and particularly preferably, a combination of lecithin and another emulsifier is suitable. The emulsifier is used in an amount of 2 to 6% by weight based on the fat and oil.

In addition, examples of the stabilizer used in the present invention include natural polysaccharide gums, cellulose derivatives, inorganic salts and the like, which are appropriately selected depending on the intended oil-in-water emulsified fat. The amount of the stabilizer used is 0.05 to 0.5% by weight.

The high-viscosity oil-in-water emulsified fat of the present invention can be prepared, for example, as follows.

The fats and oils, the milk solids, the emulsifier, the stabilizer,
Water, the above bean jam as a taste substance and the above sugar sweetener are mixed by a conventional method to obtain a preliminary emulsion of an oil-in-water emulsified fat.
Then, the preliminary emulsion is subjected to physical treatment by shearing force. This physical treatment may be carried out at a stirring speed of 300 to 1,000 revolutions / minute in the case of high speed propeller stirring, and at a uniform pressure of 0 to 50 kg / cm ^{2 in} the case of a homogenizer. . This treatment condition is selected for the purpose of uniformly dispersing the oil droplets in the preliminary emulsion, and is appropriately selected according to the amount of bean jam used. Then, this treatment liquid is subjected to ultra-high temperature instant sterilization treatment and then rapidly cooled to obtain the high-viscosity oil-in-water emulsified fat of the present invention. This ultra-high temperature instantaneous sterilization treatment can be performed using a known apparatus under known processing conditions. In addition, bean paste,
No sugar sweetener was added from the beginning, but after the physical treatment,
You may mix.

The oil-in-water emulsified fat of the present invention thus obtained has the properties of bean jam and exhibits a high viscosity of 100,000 cp or more (measured by a B-type viscometer).

〔Example〕

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

Example 1 15 parts by weight of hardened coconut oil having a melting point of 35 ° C. and 15 parts by weight of hardened soybean oil having a melting point of 34 ° C. were dissolved by heating, and 0.3 parts by weight of monoglyceride (iodine value 20) and 0.4 of soybean lecithin were dissolved therein.
An oil phase was prepared by uniformly dissolving parts by weight.

Separately from this, skim milk powder 4 parts by weight, sucrose 8 parts by weight, powder maltose 11 parts by weight, powder maltitol 5 parts by weight, sodium hexataphosphate 0.1 part by weight, powder bean jam 6 parts by weight and sucrose fatty acid ester (HLB: 15) 0.2 parts by weight was dissolved in 35 parts by weight of water to prepare an aqueous phase.

After the aqueous phase was heated to 60 ° C, it was mixed with the above fats and oils, and the mixture was stirred at a propeller stirrer and kept at about 60 ° C for preliminary emulsification for 10 to 15 minutes to obtain a preliminary emulsion.

Then, the preliminary emulsion was treated with a homogenizer at a homogenizing pressure of 30 kg / cm ² , and then subjected to ultra-high temperature instant sterilization treatment (Contherm sterilizer: used by Alfa Laval), and after cooling, aseptically fill the container ( Shorty aseptic filling machine: letterpress printing
(Manufactured by Co., Ltd.) was used to obtain the high-viscosity foamable oil-in-water emulsified fat of the present invention.

The weight ratio (B / A) and the total amount (A + B) of the sugar (A) and the sugar alcohol (B) contained in this emulsified fat are B /
A = 0.26 and A + B = 24.0% by weight.

The emulsified fat after overnight aging was in a paste form and its viscosity was measured by a B-type viscometer to find that it was 500,000 cp. Moreover, when 500 g of this emulsified fat was taken and agitated by a whipper, the optimum foaming state was reached in 4 minutes, the overrun was 90%, the artificial flowering property was good, and the bean paste had a fine grain texture. It was good. In addition, this emulsified fat,
There was no change in physical properties and flavor even after 90 days of cooling-needed, and there was no problem in long-life property.

Example 2 10 parts by weight of hardened coconut oil having a melting point of 30 ° C., 10 parts by weight of hardened fish oil having a melting point of 36 ° C., polyglycerin fatty acid ester (HL
B: 10) 0.3 part by weight, soybean lecithin 0.5 part by weight,
Total fat milk powder 4 parts by weight, glucose 5 parts by weight, powdered sorbitol 10 parts by weight, reduced starch saccharified product (solid content 70%) 6 parts by weight, bean paste (Brix.60) 40 parts by weight, sodium hexametaphosphate 0.1 part by weight Carrageenan (0.05 parts by weight) and water (14 parts by weight) were mixed in the same manner as in Example 1 to carry out preliminary emulsification. After that, 800 by high speed propeller agitation
It was treated under rpm conditions for 30 minutes, then subjected to ultra-high temperature instant sterilization treatment and aseptic filling in the same manner as in Example 1 to obtain a high-viscosity foamable oil-in-water emulsified fat of the present invention.

The weight ratio (B / A) and the total amount (A + B) of the sugar (A) and the sugar alcohol (B) contained in this emulsified fat are B /
A = 0.68 and A + B = 35.3% by weight.

After overnight aging, the emulsified fat is paste-like and has a viscosity of 9
It was 0,000 cp. Further, when 500 g of this emulsified fat was taken and foamed by stirring with a whipper, the optimum foaming state was reached in 3 minutes, the overrun was 80%, and the artificial flower
The flavor was also good. In addition, this emulsified fat requires 90
Even after the day, there was no change in physical properties and flavor, and there was no problem in long life.

Comparative Example 1 The procedure of Example 1 was repeated except that 16 parts by weight of water was used instead of 11 parts by weight of powder maltose and 5 parts by weight of powder maltitol in the formulation of Example 1 to make 51 parts by weight of water in total. To obtain emulsified fat.

The weight ratio (B / A) and the total amount (A + B) of the saccharide (A) and the sugar alcohol (B) contained in this emulsified fat are B
/ A = 0 and A + B = 8% by weight.

When this emulsified fat was whipped in the same manner as in Example 1, 1
Although foaming was plasticized in 0 minutes, the artificial flower was inferior and could not be put to practical use. In addition, there was no bean paste texture in terms of flavor, and a sticky texture was exhibited.

〔The invention's effect〕

The high-viscosity foaming oil-in-water emulsified fat of the present invention contains bean paste and has a high viscosity, but has excellent foaming properties and artificial flowers, can be stored for a long time, and has an excellent bean flavor. It was
It contributes as a new ingredient in the confectionery / bread and Japanese / Western confectionery industries.

Claims (1)

[Claims] 1. Oil and fat: 10 to 45% by weight, milk solids: 1 to 8% by weight in terms of anhydride, emulsifier: 2 to 6% by weight based on oil and fat, stabilizer: 0.05 to 0.5% by weight. , Bean paste: 3 to 10% by weight in powder form, 10 to 60% by weight in paste form, sugar sweetener: weight ratio of sugar (A) and sugar alcohol (B) contained in the whole emulsified fat. Is B / A = 0.2 to 1.0
And the sum of sugars and sugar alcohols is 10 in the emulsified fat.
To 55% by weight, and water: the balance, a high-viscosity foaming oil-in-water emulsified fat, which has been subjected to ultra-high temperature instant sterilization treatment.