JPS6215181B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to confectionery creams such as butter cream, thiokolate, and icing that are obtained using margarine and edible oils and fats as main raw materials. The present invention relates to a method for producing creams that have plasticity even at low temperatures below 30°C and retain their shape even above 30°C. Confectionery creams can be roughly divided into (A) whipped cream, which is represented by fresh cream, which has a composition in which oil and fat components are emulsified in a water phase component, and (B) butter, which has a composition in which a water phase component is emulsified in oil and fat. There are creams, (C) sugar creams that do not use any aqueous phase ingredients, and thiokolate creams. With the recent diversification and luxury of tastes, the (A) type of cream that melts in the mouth and is delicious is preferred, and the traditional (B) and (C) type creams are now being replaced by (A) type creams. There is one. However, whipped cream such as fresh cream has a very good melt-in-the-mouth texture and flavor, but it has an oil-in-water emulsion structure (O/W emulsion) with an aqueous phase component on the outside, and a milk component in the aqueous phase component. Because it contains carbohydrates, it has the drawbacks of extremely short shelf life and poor heat resistance and shape retention. For this reason, its uses are limited to butter cream,
Sugar creams of type (B) and (C) are still quite widely used. Type (B) or type (C) cream has an extremely long shelf life because the outer layer of the emulsified structure is oil and has less water than whipped cream or no water at all. For this reason, sand cream for products with a long shelf life,
It is used in products such as filling creams, as well as products that are commercialized as various creams, and is widely used in products that are handled at room temperature, such as in distribution, storage, and marketing. In general, edible oils and fats such as margarine and snow toning used in (B) and (C) type creams, typified by butter cream, have an appropriate hardness at a manufacturing temperature that allows uniform stirring and mixing during the cream manufacturing process. The oil and fat composition is usually adjusted depending on the season to maintain the freshness. In addition, in order to prevent the flavor and melt-in-the-mouth quality of the product from deteriorating, even in the summer, the solid fat coefficient (hereinafter referred to as
It is abbreviated as SFI. ) 10 or less If possible, it is desirable to set the number to 5 or less, but on the other hand, it is necessary for creams to remain soft even at an air-conditioned room temperature, so it does not become too hard even at relatively low temperatures. These are the characteristics necessary for oils and fats for creams. Cocoa butter substitute edible oils and fats used in Chiyocolate are made by fractionating cocoa butter, lauric coconut oil, hydrogenated coconut oil, and various hydrogenated animal and vegetable oils, and have a hardness that maintains its shape even at an SFI value of around 30℃. Many of them melt relatively easily when put in the mouth, so they have excellent properties for creams in terms of shape retention and melt-in-the-mouth properties. However, these oils and fats suddenly become hard at temperatures below 30°C, and at around 20°C, which is the normal temperature for cream manufacturing, the SFI value is over 60, making it hard and impossible to mix into a creamy state. Since it is completely unsuitable for creams, it is used for fat and oil foods that require hard and crunchy properties at low temperatures, such as hard type sandwich creams for biscuits. It is unsuitable for creams that have a plastic and soft texture over a wide temperature range. For this reason, attempts have been made to improve cream performance by blending some cocoa butter-type oils and fats with a narrow plasticity range into general butter cream margarine and snow toning, but it is not effective when added in small amounts and is an expensive oil and fat raw material. This also has the drawback that it cannot be widely used. Therefore, the present inventors conducted various studies regarding the production of creams that melt in the mouth and have excellent heat resistance, and found that creams made by using a relatively small amount of fats and oils with a narrow plasticity range, such as cocoa butter, during cream production. We have established a new manufacturing method that greatly improves the shape retention and heat resistance of the material, and also hardly loses its plasticity at low temperatures.
The present invention is a new manufacturing method that has completely different performance effects from the conventional method of blending a portion of cocoa butter type oils and fats as blended oils and oils in margarine and ski toning. In other words, the present invention is capable of melting solid fats and oils by heating at room temperature, which have a narrow plasticity range of SFI of 20℃40 or higher and 30℃20 or higher and 5 or lower at 40℃, and then cooling them before crystals precipitate. It is characterized by mixing and stirring without whipping, then adding sugar, syrup coloring, and flavoring ingredients, and adding cocoa powder, dairy products, etc. as necessary, and mixing and stirring without whipping. In this case, when adding fats and oils that are solid at room temperature and have a narrow plasticity range, it is preferable that the product temperature of margarine for creams and shot toning be below 30°C, and that the product temperature at the end of addition should not exceed 30°C. Furthermore, when adding fats and oils that are solid at room temperature and have a narrow plasticity range, it is preferable that the temperature of cream margarine or shortening not exceed the melting point of the margarine or shortening by 10°C or more. Furthermore, the SFI at 30°C of oils and fats with a narrow plasticity range is more than twice that of cream margarine and shoe toning, which is particularly effective in improving heat-resistant shape retention and melt-in-the-mouth properties without reducing them, which is a feature of the present invention. It's large. The feature of the present invention is that the added oil and fat are oils and fats used in creams (margarine for creams, shot toning).
It is presumed that it crystallizes on the surface of the crystal and envelops general cream margarine and shotoning, which has an SFI of 20 or less at 30℃, and the added oils and fats act as a skeleton or heat-resistant barrier in the cream, resulting in a cream with excellent heat-resistant shape retention. is obtained. This added fat is not limited to just any solid fat; it needs to have a higher SFI than the SFI of general margarine and shot toning used in creams at any temperature, especially at temperatures above 30°C. SFI
A value of 20 or more is a necessary condition for maintaining shape retention up to 30°C or higher; below this value, it is impossible to create a cream that has excellent shape retention at room temperature, including the summer in Japan. . On the other hand, in order to prevent the melting in the mouth from decreasing,
SFI is preferably 5 or less at human body temperature of 37℃, and SFI is particularly preferably 5 or less when cocoa butter or cocoa butter substitutes are used at temperatures of 10℃ or higher, 60℃ or higher, and 20℃.
Temperatures above 40°C, 30°C above 20°C, and 40°C below 5° are effective. In this case, SFI at a temperature lower than 20°C is not a necessary condition for maintaining heat resistance, which is a feature of the present invention.
If the SFI is 40 or more at 20℃, 20 or more at 30℃, and 5 or less at 40℃ and has a good melting sensation,
It is preferable that SFI shows 60 or more at 10°C. The effect of the present invention is brought about by the method of adding fats and oils with a narrow plasticity range, in which the added fats and oils are completely dissolved and cooled, but this cooling temperature is a very low temperature at which crystals do not precipitate. It is maintained at a temperature that does not cause crystal precipitation until it is evenly mixed into cream margarine, shot toning), and furthermore, cream margarine,
It is undesirable to add margarine for creams at temperatures that are too high, above the melting point of the fats and oils in creams, so as to prevent the crystals of the oils and fats in creams from dissolving as much as possible. It is important that the added oil and fat crystallizes and solidifies while spreading uniformly over the surface of the oil and covering the oil and fat crystals. The addition temperature and amount will vary depending on the characteristics of the cream margarine or shoe toning and the required degree of heat-resistant shape retention. If the temperature of the added oil is 10°C higher than the melting point of the fat or oil used in margarine for creams and shot toning, the effect of the present invention will be lost. It is desirable that there is no such thing. In other words, if the temperature of the added oil is too high, the dissolved added oil will completely mix with the oil in margarine for creams and shot toning after addition, and the coating effect of the added oil on the surface of margarine for butter cream and fat in shot toning will be lost. It will be the same as that used in the production of margarine and shortening, and the effect of the present invention will be completely lost. Therefore, after adding fats and oils with narrow plasticity, hot syrups or flavoring ingredients should not be added, or the product should not be left at high room temperature to dissolve the crystals of fats and oils in margarine and toning used in creams. There is no time to say that. In this way, other oils and fats spread between the crystals of the oils and fats in cream margarine and ski toning, and the crystal particles are covered with other oils and fats to strengthen their heat resistance. However, since the crystal structure of these crystals is different from that of the margarine in the cream and the fat and oil in the cream, the temperature of the cream increases and the crystal structure of the crystals differs from that of the margarine in the cream and the fat and oil in the cream. Even if the fats and oils inside dissolve, these hard crystals remain as a covering skeleton, which is thought to give the cream excellent shape retention.It is used as a base for cream margarine and shotoning when adding dissolved fats and oils. Since oils and fats that melt relatively well in the mouth are selected, the SFI at 30℃ is 15.
In many cases, the temperature does not rise above 30°C even after the addition of heated fats and oils, and the manufacturing process is such that the heated fats and oils added immediately form a solid coating with an SFI of 20 or more on the surface of the fats and oils in cream margarine and shot toning.
This is necessary in order to further improve the effects of the present invention. It is natural that the greater the difference in SFI at 30°C between heat-dissolved fats and oils and cream base fats (margarine, shot toning), the stronger the effect of the present invention will be. In order to improve the effect of the present invention, it is more desirable that the SFI is at least twice the SFI of the base oil for cream (margarine, shot toning) at 30°C. In addition, according to the production method of the present invention, when producing fats and oils for butter cream, an edible fat with a narrow plasticity range is heated, dissolved and slowly cooled to an edible fat such as margarine or snow toning that has been plasticized by cooling to obtain an edible processed fat. It goes without saying that even if other auxiliary raw materials are added to form a cream, a cream with similar heat resistance and shape retention properties can be obtained. In addition, in the present invention, margarine for cream,
The amount of toning is 20-50% by weight of the whole
The amount of oil and fat added after heating and melting is preferably 5 to 30% by weight, especially 10 to 90% by weight, based on the above cream margarine and shot toning, and 1 to 15% by weight, especially The amount may be selected within a range of 2 to 10% by weight depending on the characteristics of cream margarine and shot toning and the required degree of heat-resistant shape retention. If the amount of oil and fat added by heating and melting is too small, the heat-resistant shape retention effect of the present invention will not be exhibited, and if it is too large, the desired melt-in-the-mouth texture, mouthfeel, and other physical properties of the cream will be impaired. . Next, the effects of the present invention will be explained with reference to Examples and Comparative Examples of the present invention. The composition of the fats and oils used in this test is as follows.

【table】

[Table] Comparative Example 1 Starch syrup, 66 parts of sugar, 20 parts of water, 10 parts of cocoa powder (containing 22% cocoa butter), 3.6 parts of starch, 0.3 parts of emulsifier (sorbitan type, lecithin), and 0.1 part of salt were mixed together in a bowl. Heat at 80℃ or above for about 30 minutes, adjust the moisture content to around 15% and sugar content to 65-75, and return to room temperature (20℃). Add 12 parts of powdered sugar to 34 parts of margarine (15-20℃) while stirring lightly with a mixer (beater) and make it homogeneous, then gradually add 54 parts of syrup (mixed with 1 part of caramel flavoring etc.) and make it evenly. stop.
It has some shape retention at 20℃, but becomes base-like at 25℃ and has no shape retention. Examples 1 and 2 Syrups were prepared according to Comparative Example 1. Heat and dissolve fats and oils with a narrow plasticity range at 60 to 70℃ in advance, lower the temperature to a point at which crystals do not precipitate (36℃), and gently stir 30.6 parts of margarine (temperature 15 to 20℃) with a mixer (beater). 3.4 parts of oil and fat with a narrow plasticity range are gradually added to the mixture to homogenize it. The temperature after addition was 25°C. Next, add 12 parts of powdered sugar and make it homogeneous, then gradually add 54 parts of syrup (in which 1 part of caramel flavor etc. is added) and make it homogeneous. The product was finished at 24°C. In the same manner, 6.8 parts of oil and fat with a narrow plasticity range were added to obtain a product. The product in this case had good heat-resistant shape retention even at 30°C. The product in this case had the best heat-resistant shape retention even at 35°C. Comparative Examples 2 and 3 Syrups were prepared according to Comparative Example 1. For fats and oils with a narrow plasticity range, dissolve margarine and mix it with fats and oils, make a W/O emulsion with a homomixer, rapidly solidify it, and then re-mix margarine (fats and oils with a narrow plasticity range).
3.4 parts) margarine (containing 6.8 parts of fat with a narrow plasticity range). 12 parts of powdered sugar was added to 34 parts of margarine while gently stirring with a mixer (beater), and the mixture was uniformly mixed. 54 parts of syrup (in which 1 part of caramel flavoring etc. had been blended) was gradually added and uniformly mixed to obtain a product. When 34 parts of margarine was used in the same manner, the products were found to have poor heat resistance and shape retention at 25°C. The most common method of enhancing the shape retention of creams is to use harder oils and fats, but as in the present invention, creams using very hard oils and fats can be made by adding a small amount of oil with a narrow plasticity range. It exhibits similar shape retention properties and also melts in the mouth extremely well, which is a tremendous effect and is considered to be an epoch-making achievement in cream production. The effects on the heat-resistant shape retention of the products obtained in the above Examples and Comparative Examples are shown in the table below.

[Table] Melt in the mouth...◎Very good, ○Good, ×Poor Shape retention...○Good, △Ya Good, ×Poor The major effects of the present invention as shown in the above table are as follows:
Even if the added fats and oils are expensive, as mentioned above, the amount added is only a few percent and high shape retention can be achieved, making it possible to improve the melt-in-the-mouth texture of the fats and oils used in creams. The effect is more than enough even after subtracting the price increase. Example 3 41 parts of starch syrup, 25 parts of sugar (white sugar), 20 parts of water, 9.4 parts of cocoa powder (product containing 22-24% cocoa butter), 4.2 parts of starch (cornstarch), 0.3 parts of emulsifier (sorbitan lecithin), Mix 0.1 part of salt in a bowl and heat it with warm water while stirring to bring it to 80℃ or higher for about 30 minutes.
Heated for minutes. Halfway through, it was homogenized using a homomixer.
Adjust to a moisture content of around 15% and a sugar content of 65 to 75 at room temperature (24℃)
I returned it to . Margarine (moisture 16.5%, MP 27.5℃, SFI 10℃
19.6, 20℃ 12.1, 30℃ 3.6, hydrogenated fish oil 60% liquid oil)
While 27.2 parts (product temperature 15℃) are lightly stirred with a horizontal mixer (using a beater), oil and fat with a narrow plasticity range (hardened soybean oil at 34℃) is divided into three parts and mixed with central oil.
MP35.5℃, IV68.5, SFI10℃62.5, 20℃47.9, 30
℃22.1, 40℃4.6 is heated and melted in advance, and the temperature is lowered to 36℃ where crystals do not precipitate) 6.8
Gradually add 12 parts of powdered sugar to the above syrup.
54 parts (1 part of caramel, fragrance, etc.) was gradually added to the mixture and the mixture was homogenized. The product is ready at 22℃.
The heat-resistant shape retention property was good at 35°C. Example 4 45 parts margarine (same product as Example 3, temperature 15°C)
While stirring lightly with a horizontal mixer (using a beater), gradually add 5 parts of fat and oil with a narrow plasticity range (according to Example 3) and stir without whipping, then add 50 parts of syrup (24°C), Western liquor, Add a small amount of fragrance and mix gently. The finished product was at 22°C. Similarly, 40 parts of the margarine, 10 parts of the fat with a narrow plasticity range, 50 parts of syrup, Western liquor, and a small amount of fragrance were added and mixed in the same process. All 35℃
The heat-resistant shape retention was good.

Claims (1)

[Claims] 1. Solid fat index (SFI) is 40 or more at 20°C and at 30°C.
Solid oils and fats with a narrow plasticity range of 20 or more and 5 or less at 40℃ are melted by heating and then cooled, mixed and stirred with margarine for cream and shortening so as not to whip while crystals do not precipitate, and then sugar, Creams for confectionery with excellent heat resistance and shape retention, characterized by adding syrup, coloring, flavoring ingredients, and, if necessary, adding cocoa powder, dairy products, etc., and mixing and stirring without whipping. manufacturing method. 2. When adding solid fats and oils at room temperature that have a narrow plasticity range, keep the product temperature of cream margarine and shoe toning below 30°C, and keep the product temperature at 30°C at the end of addition.
The method for producing confectionery creams according to claim 1, characterized in that the temperature is not exceeded. 3. A patent claim characterized in that the temperature of cream margarine or shoe toning when adding solid fats and oils at room temperature that have a narrow plasticity range does not exceed the melting point of the margarine or shoe toning by 10°C or more. A method for producing confectionery creams according to scope 1 or 2. 4 SFI at 30℃ of oils and fats added by heating and melting
30℃ for cream margarine and toning
4. The method for producing confectionery creams according to any one of claims 1 to 3, characterized in that the SFI is at least twice as high as the SFI.