JPS637757A - Creamy food - Google Patents

Abstract

PURPOSE:To obtain a creamy food having good melt in the mouth, texture and improved temperature resistance, by blending a food composition with specific amounts of a gelatinizing agent, a thickening agent and starch and emulsifying the blend into an oil-in-water type emulsion. CONSTITUTION:A food composition consisting essentially of water, an oil, milk solid component and an emulsifying agent is blended with 0.2-0.6wt% gelatinizing agents selected from one or more of carrageenan, pectin, agar, etc., 0.1-0.7wt% one or more thickening agents selected from xanthan gum, tamarind seed gum, locust bean gum, guar gum, etc., starch in an amount to give 1-15 times the total amounts of the gelatinizing agent and the thickening agent and the prepared composition is emulsified into an oil-in-water type emulsion.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to creamy foods, and more particularly to creamy foods for processing bread, confectionery, and cakes.

and creamy foods used in sauces and pastes in the field of cooked and frozen foods.

[Conventional technology]

Until now, fresh cream, butter cream, custard cream, flower paste, and the like have been widely used as creams to fill confectionery such as bread and choux, and cakes. Although fresh cream and buttercream are loved for their soft flavor, gentle melt-in-the-mouth texture, and texture, they have drawbacks such as poor temperature tolerance and melting during high summer temperatures and separation of water and oil.

On the other hand, custard and flower paste have good temperature resistance without syneresis or oil separation even at high temperatures. However, custard cream and flower paste mainly contain starch and wheat flour, and as a result, they have flaws in terms of flavor, such as not being easy to melt in the mouth and having a heavy texture, which do not suit modern tastes for a soft texture.

Therefore, the bread industry belongs to this industry.

In the confectionery industry, fresh cream, melt-in-the-mouth buttercream,
There is a need for the development of a new creamy food that has a texture and the physical properties of custard cream and flower paste, especially temperature resistance from 25°C to 35°C.

In order to meet these demands, for example, there is a method of adding foaming properties to flower paste by adding an enzymatic decomposition product of animal protein (Japanese Patent Application Laid-open No. 60-256330), and adding microcrystalline cellulose to flower paste. method for improving appearance and texture (Japanese Patent Laid-Open No. 56-5
No. 5163) is disclosed.

[Problems to be Solved by the Present Invention] However, the former method merely adds foam to the flour paste, which is mainly composed of starch and wheat flour, to make it appear lighter;・The texture remains and does not fundamentally improve the flavor of the flower paste.

Furthermore, in the latter method, the extensibility and stability over time of the tissue are improved to some extent by adding microcrystalline cellulose to the flour paste, but problems with melting in the mouth and texture remain.

Other methods have been proposed, such as adding natural stabilizers such as gum, but gums gel or thicken with a much smaller amount than starch or wheat flour, so if the ratio of gums is high. It becomes jelly-like (pudding-like) and loses its creamy smoothness. Conversely, if the ratio of gum is low, starch and thickeners will create a pasty feel.

The result is a melt-in-the-mouth texture and flavor that is worthless as a product.

Therefore, in the bread and confectionery industries, while satisfying physical properties such as appearance, structure, texture, and temperature resistance,
Since there is no creamy food product with improved melt-in-the-mouth texture and texture, there is a need for a creamy food product that has good melt-in-the-mouth texture and texture and is resistant to temperatures of 25°C to 35°C.

[Means for solving problems]

As a result of our research to provide a creamy food that satisfies these demands, the present inventors have found that the main ingredients are water, oil, milk solids, and an emulsifier, and a gum substance (hereinafter referred to as a gelling agent) that forms a specific amount of gel. A creamy food obtained by using a combination of gummy substances (hereinafter referred to as thickeners) and starch, which mainly have a thickening effect, and emulsifying them into an oil-in-water type, has excellent temperature resistance and We discovered that it melts in the mouth and has a good texture.
The invention has been completed.

〔composition〕

The gist of the present invention is that in a creamy food whose main components are water, oil, milk solids, and an emulsifier, the amount of gelling agent added is 0.2 to 0.6% by weight, and the amount of thickener added is 0. .1~0.
7% by weight, the amount of starch added is 1 to 25 times the total amount of gelling agent and thickener, and the creamy food is emulsified in the form of oil-in-water droplets. be.

The gelling agent used in the present invention includes gums that form a gel, such as galakeenan, pectin, and agar, and the thickener includes xanthan gum.

Gummies that mainly have a thickening effect, such as tamarind seed gum, locust bean gum, and guar gum, are used.

The starch may be a modified starch such as pregelatinized starch, phosphoric acid cross-linked starch, or acid-treated starch, and/or raw starch such as corn starch, wheat flour starch, potato starch, waxy corn starch, or tapioca starch.

In the present invention, creamy foods are not particularly limited in composition, but include 3 to 80% water, 5 to 25% oil, 5 to 20% milk solids, and 0.1 to 3% emulsifier in water. It is emulsified in the form of oil droplets, and fragrances, flavors, spices, and salts are added as necessary.

Sugars etc. may be further added.

As the oil, rapeseed oil, coconut oil, soybean oil, palm oil, cottonseed oil, and processed oils and fats thereof can be used.

Milk solids include skim milk powder, condensed milk, cheese, and whey, and emulsifiers include glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin.

C action] The gelling agent is added in an amount of 0.2 to 0.6% by weight, preferably 0.2 to 0.3% by weight, based on the entire food, and the gelling agent is added in an amount of 0.1% by weight based on the entire food. ~0.7 heavy view%, preferably 0
．． It is added in an amount of 2 to 0.4% by weight. Furthermore, by using starch in combination, the disadvantages of gelling agents and thickeners can be suppressed,
By bringing out only the advantages of starch, it has become possible to use starch not as an auxiliary additive, but as a seed material.

In addition, the amount of starch used is 1 of the total amount of these gums.
~25 times is required.

These conditions increase the viscosity of the sol portion during sol-gel conversion by working, create a gel-forming network structure on top of it, and keep the gel strength low, which allows the system as a whole to be viewed macroscopically. This is necessary to achieve a homogeneous or reamed state.

Therefore, if the gelling agent is added in an amount exceeding the above range, the texture of the gel portion will become stronger and the gel portion will become crumbly. Furthermore, if the amount of the thickener added is lower than the above range, the viscosity of the sol portion will decrease, resulting in a partially mushy state.

On the other hand, if the amount of the gelling agent added is lower than a specific range, it will be difficult to have the desired shape retention, and if the amount of the thickener added is high, the pastiness will increase, causing a decrease in texture.

Also, if the starch additive exceeds the above range.

The effect exceeds the effect of gum trade, and the feeling of thickening becomes stronger and the emulsification state becomes worse. Also.

If no starch is added, the body feeling will be weak and the emulsion stability will be poor.

Therefore, if the additive is added within the above specified range, a creamy food product with good texture such as melt-in-the-mouth texture and shape retention properties can be obtained. Furthermore, by changing the amount added within the above specified range, it is possible to obtain a ream that is suitable for fillings or toppings such as bread, sponge, and choux, or to obtain a ream that is suitable for baking, and for further cooking.
For cold food applications, it is possible to make sauces and creams with various viscosities and textures.

[Food application method]

The creamy food of the present invention may be used as it is as a cream, or it may be used by mixing milk, condensed milk, powdered milk, powdered milk, etc. (hereinafter referred to as pores, etc.) with sugars, flavorings, etc., and then homogenizing it with the oil phase. The desired food can be obtained by heating the mixture while stirring.

〔Effect of the invention〕

Since the creamy food of the present invention has good melt-in-the-mouth texture and excellent temperature resistance, it is possible to distribute, for example, cream puffs and Western confectionery at room temperature. Furthermore, by using the creamy food product of the present invention, it is possible to increase the variety of bread products.

Furthermore, in the field of cooking and frozen foods, it is possible to develop new sauces.

〔Example〕

Hereinafter, the present invention will be explained by examples. Note that the present invention is not limited to these Examples.

Example-1 Galakeenan 2.5 kg, xanthan gum 2 kg, skim milk powder 70 kg, starch 40 kg, and sodium hexametaphosphate 2 kg were dispersed and dissolved in 600 kg of water, and the resulting mixed composition was heated to 60° C. while stirring. −
Alternatively, add an emulsifier (glycerin monostearate 2) in advance.
kg, soy lecithin 2 kg, sucrose fatty acid ester (H
LB 11) 2kg) of hydrogenated rapeseed oil (melting point 36℃)
A solution dissolved in 200 kg and kept at 60° C. was gradually added to the mixed composition.

The mixture was then pre-emulsified at 60° C. for 15 minutes and then homogenized using a homogenizer at a pressure of 150 kg/cII+2. Then heat immediately to 120'C without stirring.
and heated for 5 minutes. Then, immediately cool down to 5°C.
A creamy food was obtained by culturing at ℃ for one day.

Regarding the creamy food obtained in Example-1, ■) emulsion stability, 2) shape retention, 3) syneresis resistance, 4) flavor/texture, 5
) The firing resistance was evaluated.

Each evaluation method is shown below.

1) Emulsion stability - Prototype creamy food 100II
Pour 70g into a sample bottle with a screw stopper and store it in a thermostatic oven with a program set to repeat temperature changes of 5°C for 1 hour and 40°C for 1 hour, check the emulsification state, and compare the results with the following three methods. The evaluation was divided into grades.

O: The emulsified state is well maintained Δ: The emulsified state is partially destroyed ×: The emulsified state is destroyed and the aqueous phase and oil phase separate Fill a 10cm (10cm deep, 1.5co+, with lid) with the creamy food to a height of 1cm at 10℃.
, after being stored in thermostats set at 15°C, 20°C, and 25°C for 3 days.

Rheometer (Yamaden Co., Ltd., Leonor RE3305
) was used for creep measurement, and the instantaneous elastic modulus was used for evaluation. (Plunger used: diameter 16 mm) The shape retention was evaluated by dividing the measured instantaneous modulus into four grades based on the following criteria.

◎: Value of 60 2000 dyne/cm2 or more: Extremely good 0: 2000-500 dyne/ca+2: Good Δ: 500-100 dyne/cm2: Slightly poor x:
100 or less dyne/cm2: Poor 3) Water syneresis resistance -15
Squeeze the creamy food into a 0mM airtight container using a piping bag, and check for syneresis (vA?) under the same temperature conditions as when evaluating shape retention. ;I got 1. As a result, the water syneresis resistance was divided into three grades based on the following criteria.

0: No syneresis is observed Δ: Slight syneresis is observed ×: Syneresis is detected wt 4) Flavor/Texture - Five panelists tasted the prototype creamy food and summarized the results. The flavor and texture were graded into three levels based on the criteria below.

◎: Very good 0: Good ×: Bad 5) Baking resistance - The prototype creamy food was spread on bread, heated at 180°C for 5 minutes, cooled to room temperature, and then observed for unbaked residue. Evaluation was made in three stages based on the following criteria.

0: Remains unchanged from before firing.

Δ: There is leftover baking residue, but its shape retention is extremely poor and it flows out. ×: It soaks into the bread or runs off during baking.

The various properties of the creamy food obtained in Example-1 were evaluated by the methods described above, and the obtained results are shown in Table-1.

Table 1 Here, the value of the evaluation result of shape retention is based on measurement with a rheometer.

Value of G (unit: dyne/cIa2) Example 2
~6, Comparative Examples 1 to 5 The same gelling agent and thickener used in Example-1 are shown in Table-2.
With the respective addition ratios shown in Figure 1, the other formulations were the same as in Example-1, and the resulting formulations were processed in accordance with Example-1 to ram each creamy food. Further, in Example 6, pectin was used as a gelling agent and tamarind seed gum was used as a thickener.

Each of the obtained creamy foods was evaluated for emulsion stability, shape retention, syneresis resistance, flavor, texture, and baking resistance according to Example 1. The results are shown in Table-3.

Table-2 As shown in Examples 1 to 6, a gelling agent and a thickening agent.

When starch is added within the claimed range, products with excellent emulsion stability, shape retention, syneresis resistance, baking resistance, flavor and texture can be obtained. On the other hand, as shown in Comparative Examples 1 to 4,
If too much of either gelling agent or thickener is added, the flavor and texture will deteriorate, and if too little is added,
It was observed that problems occurred in some performance aspects, such as deterioration in shape retention and water syneresis resistance.

Claims (3)

[Claims] (1) In creamy foods whose main components are water, oil, milk solids, and emulsifier, the amount of gelling agent added is 0.2 to 0.6
weight%, the amount of thickener added is 0.1 to 0.7% by weight, and the amount of starch added is 1 of the total amount of gelling agent and thickener.
~25 times, and is emulsified in water in the form of oil droplets. (2) The creamy food according to claim 1, wherein the gelling agent is at least one selected from galakeenan, pectin, and agar. (3) The thickener is xanthan gum, tamarind seed gum,
The creamy food according to claim 1 or 2, which is at least one selected from locust bean gum and guar gum.