Water-in-oil emulsion for improving the shape retention of whipped cream

Abstract

To provide means capable of improving shape retainability of whipped cream and excellent in work efficiency.SOLUTION: A water-in-oil type emulsion is used, the emulsion having SFCs of: 30% or higher and 50% or lower at 5°C, 20% or higher and 40% or lower at 10°C, 10% or higher and 20% or lower at 20°C, and 1% or higher and 10% or lower at 30°C, and a ratio of SFC at 30°C / SFC at 10°C of 0.1 or higher and 0.2 or lower. Shape retainability of whipped cream is improved by blending 3-30 pts.wt. of the emulsion to 100 pts.wt. of foamable oil-in-water type emulsion. The water-in-oil type emulsion of the present invention can be blended uniformly without need for temperature adjustment shortly after taken out of a refrigerator and imparts appropriate richness in a flavor and texture aspect.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to improving the shape retention of whipped cream using a water-in-oil emulsion.

Background Art

[0002] In whipped cream obtained by foaming a water-in-oil emulsion with foaming properties, maintaining and improving shape retention is one of the major issues. As a method for improving shape retention by adding to an existing water-in-oil emulsion with foaming properties, for example, a technique of mixing an emulsion containing 25 to 90% by weight of SUS-type triglyceride in fats and oils (Patent Document 1), addition of an O / W-type emulsion containing an oil component, a water component, and a non-fat solid component with a specific composition (Patent Document 2), etc. are disclosed. Also, a technique of adding a water-in-oil emulsion containing an ester-exchanged oil and fat with a specific composition, alginic acids, calcium, and water is disclosed (Patent Document 3), but a texture derived from a gelling agent may be felt in some cases.

[0003] On the other hand, butter or margarine is added to whipped cream for the purpose of imparting richness (Non-Patent Document 1).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Non-Patent Documents

[0005]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention aims to provide means for improving the shape retention of whipped cream.

Means for Solving the Problems

[0007] The inventors of the present invention have intensively studied this problem and found that the addition of a water-in-oil emulsion in which the SFC satisfies specific conditions is effective. Furthermore, it has been found that this water-in-oil emulsion has the merit in terms of working efficiency that it can be uniformly mixed without temperature adjustment immediately after being taken out of the refrigerator, and that it also imparts an appropriate richness in terms of flavor and texture, thus completing the present invention.

[0008] That is, the present invention is 1. A water-in-oil emulsion for improving the shape retention of whipped cream, characterized in that the SFC of the oil phase satisfies the following conditions (1) and (2), (1) SFC (Solid Fat Content) is 30% or more and 50% or less at 5°C, 20% or more and 40% or less at 10°C, 10% or more and 20% or less at 20°C, 1% or more and 10% or less at 30°C (2) The ratio of SFC at 30°C to SFC at 10°C is 0.1 or more and 0.2 or less 2. A method for improving the shape retention of whipped cream, comprising the step of mixing 3 to 30 parts by weight of the water-in-oil emulsion described in 1 with 100 parts by weight of a foaming oil-in-water emulsion and whipping, 3. The method according to 2, wherein the product temperature of the water-in-oil emulsion at the time of mixing is 2°C or more and 15°C or less.

Effects of the Invention

[0009] According to the present invention, it is possible to provide whipped cream with good shape retention, workability, flavor and texture, and confectionery using the same. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below.

[0011] (For improving shape retention) This invention relates to a water-in-oil emulsion with good workability that improves the shape retention of whipped cream when mixed with a foaming oil-in-water emulsion and foamed.

[0012] (Water-in-oil emulsion) The water-in-oil emulsion of the present invention is characterized in that the SFC (solid fat content) of the oil phase satisfies all of the following conditions. In this invention, the oil phase refers to a mixture containing oils and fats and oil-soluble components (lipophilic emulsifiers, pigments, antioxidants, fragrances, etc.). At 5℃, 30% to 50%, preferably 35-45% At 10℃, 20% to 40%, preferably 25-35% At 20℃, 10% to 20%, preferably 12-17% At 30℃, 1% to 10%, preferably 2-6% The ratio of SFC at 30°C to SFC at 10°C is 0.1 to 0.2, preferably 0.11 to 0.15. By having SFC within the above range and ratio, it is possible to achieve both improved shape retention and workability. The SFC (Scaling Factor Concentration) was measured according to the AOCS Official Method, 5th edition, Cd16-81. The oil was melted by heating it at 60°C for at least 15 minutes, solidified by holding it at 0°C for 60 minutes, and then measured after further heating at each measurement temperature for 30 minutes.

[0013] Let me explain the workability in more detail. When using a general water-in-oil emulsion, it is necessary to allow it to stand in a room temperature (20°C) environment for at least 6 hours, usually overnight (12-20 hours), to adjust the temperature. However, the water-in-oil emulsion of the present invention can be uniformly mixed immediately after being taken out of the refrigerator, or even if sufficient time has not been allowed to stand at room temperature. Specifically, even when the product temperature of the water-in-oil emulsion is 2°C or higher and 15°C or lower, more preferably 2°C to 10°C, and even more preferably 2°C to 7°C, it can be easily mixed. Due to this advantage, the workability and work efficiency are significantly improved, and it is also possible to respond flexibly to sudden additional production.

[0014] As the oil and fat raw materials used in the water-in-oil emulsion, any known edible oils and fats can be used. For example, vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, etc., as well as animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil, etc., and / or processed oils and fats obtained by subjecting these to one or more treatments selected from their hardening, fractionation, transesterification, etc. These can be used alone or in combination of two or more.

[0015] The method for producing the water-in-oil emulsion composition is not particularly limited either. For example, it can be produced by pre-emulsifying the oil phase and the water phase in the usual manner and then subjecting them to rapid cooling and kneading with a scraping type rapid cooling kneading device such as a combinator, a perfector, a potator, etc. The oil phase can be prepared by adding, dissolving and / or dispersing oil-soluble components such as pigments, antioxidants, emulsifiers, flavors, etc. to the melted oil and fat as necessary. The water phase can be prepared by adding, dissolving and / or dispersing water-soluble milk components, and if necessary, salts, sugars, inorganic salts, etc. to water or warm water.

[0016] (Foaming oil-in-water emulsion) The foaming oil-in-water emulsion is a fluid emulsion also called whipping cream, and is used after being stirred and foamed (whipped). In the present invention, an emulsion obtained by stirring the foaming oil-in-water emulsion with a whipper, a mixer, etc. and incorporating air to form foam is referred to as "whipped cream".

[0017] As these mixing ratios, 3 to 30 parts by weight of the water-in-oil emulsion can be exemplified with respect to 100 parts by weight of the foaming oil-in-water emulsion. Preferably, it is 5 to 25 parts by weight, more preferably 8 to 20 parts by weight. If it is less than this, the effects of the present invention may be insufficient. If it is more than this, the emulsified state of the whipped cream may become unstable, and the texture and appearance may be impaired.

[0018] There are no particular restrictions on the method of mixing and whipping the water-in-oil emulsion and the foaming oil-in-water emulsion either. First, they are mixed approximately uniformly at a low to medium speed of the mixer (for example, 1 to 2 speeds of a Hobart mixer), and then the rotation speed is increased (for example, 3 speeds of a Hobart mixer) to whip to a desired specific gravity.

[0019] In the present invention, in addition to the water-in-oil emulsion and the foaming oil-in-water emulsion, other auxiliary raw materials such as nut paste, cocoa, chocolates, matcha, sugars, etc., dyes, flavors, etc. can all be used as long as they do not inhibit the effects of the present invention. Especially when mixing auxiliary raw materials containing a large amount of liquid oil and fat components at room temperature, such as nut paste, etc., the shape retention of the whipped cream may be significantly reduced, but it can be improved by using the water-in-oil emulsion of the present invention. At the same time, an appropriate richness is also imparted, so it is possible to provide a more palatable whipped cream.

Examples

[0020] Examples and comparative examples are described below to explain the present invention in more detail. In the text, “%” and “parts” mean weight basis unless otherwise specified.

[0021] (Preparation of water-in-oil emulsion) According to the formulation in Table 1, the oil phase and the water phase were prepared by a conventional method, and after preliminary emulsification, all raw materials were mixed and rapidly cooled and kneaded by a combinator to produce a water-in-oil emulsion A. In the table, the oil and fat compositions a and b were used as follows. Oil and fat composition a: An oil obtained by transesterifying a mixed oil of coconut oil, high erucic acid rapeseed fully hydrogenated oil, and palm fractionated stearin Oil and fat composition b: Product name "Parkid Y" Fuji Oil Co., Ltd. (Oil and fat containing fatty acids with 12 or fewer carbon atoms and transesterified oil mainly composed of palm oil) Separately, commercially available water-in-oil emulsions B-F and commercially available unsalted butter (G) were prepared. These physical properties are shown together in Table 2.

[0022] (Table 1) Formulation of water-in-oil emulsion A TIFF0007910328000001.tif137145

[0023] (Table 2) Physical properties of each water-in-oil emulsion TIFF0007910328000002.tif77169

[0024] (Mixing with foaming oil-in-water emulsion, whipping test) 85 parts of commercially available foaming oil-in-water emulsion ("Clear Whip," Fuji Oil Co., Ltd., 30.6% oil content) and 15 parts each of water-in-oil emulsions A to G were combined and mixed using a Hobart mixer at speed 2 for 30 seconds, then whipped at speed 3 for 1.5 to 2 minutes, and then at speed 2 for 1 minute, until the specific gravity was approximately 0.4 to 0.5. Foaming oil-in-water emulsions were used in the test immediately after being taken out of the refrigerator (product temperature approximately 5°C), while water-in-oil emulsions were used at the following product temperatures. 20℃: The product has been pre-treated by leaving it undisturbed in a 20℃ environment for 15 hours (overnight) to adjust the temperature. 5℃: Use immediately after taking out of the refrigerator.

[0025] (Verification 1) Evaluation of workability As a primary screening, the temperature and workability of the water-in-oil emulsions were evaluated on a 5-point scale from the following perspectives. A control group was used that did not contain any water-in-oil emulsions (only foaming oil-in-water emulsions). 5: No problem 4: Almost no problems, but there are some issues with variance. 3: Can be whipped, but disperses poorly. 2: Whipping not allowed 1: Fat separation occurs, whipping is not possible.

[0026] (Table 3) Evaluation of product temperature and workability during whipping of water-in-oil emulsions TIFF0007910328000003.tif147145

[0027] As shown in Table 3, water-in-oil emulsion A can be whipped at any temperature, confirming its superiority in terms of work efficiency. Subsequent tests with a score of 2 or lower were omitted.

[0028] (Verification 2) Confirmation of shape retention Whipped cream was filled to the brim into circular cups (60mm in diameter x 32mm in depth), and the maximum load was measured under the following conditions. Equipment used: Creep meter RE2-33005C (YAMADEN) Plunger: No. 3 (16mm diameter x 25mm height, cylindrical shape) Speed: 1mm / sec Measurement environment: Room temperature (20℃)

[0029] (Table 4) TIFF0007910328000004.tif104169

[0030] (Consideration) All substances except for water-in-oil emulsion C showed hardness equal to or greater than the control, and were judged to have an effect on improving the shape retention of whipped cream. Although water-in-oil emulsion C could be mixed at a product temperature of 5°C, the load was lower than that of the control, and no effect on improving shape retention was confirmed. Verifications 1 and 2 confirmed that only water-in-oil emulsion A could be mixed at both 5°C and 20°C, and that both temperatures exhibited an improvement in shape retention.

[0031] (Verification 3) Sensory evaluation For the whipped cream used in Verification 2, ten panelists involved in the development of creams and Western-style confectionery products conducted a sensory evaluation (out of 5 points) based on the following criteria, and the average scores are shown in Table 5. Products that received a score of 3 or higher in all categories were considered to have passed. Melt-in-the-mouth quality: Good (5 points) to Poor (1 point) Richness: Strong (5 points) ~ Weak (1 point) Roughness: Not felt at all (5 points) ~ Clearly felt (1 point)

[0032] As shown in Table 5, the addition of water-in-oil emulsion A significantly improved the richness while maintaining good mouthfeel (Examples 1 and 2). No grittiness was observed.

[0033] (Table 5) Sensory evaluation of whipped cream TIFF0007910328000005.tif110169

[0034] (Verification 4) Freezing and Thawing Test The whipped cream from Examples 1 and 2 was frozen in a freezer (-20°C) for 24 hours (slow freezing). Then, it was transferred to a refrigerator (5°C) and left to stand for 15 hours before checking for water separation and deterioration of texture (especially a crumbly texture). As a result, no significant water separation or deterioration in texture was observed in any of the samples.

Claims

1. A water-in-oil emulsion for improving the shape retention of whipped cream, characterized in that the SFC of the oil phase satisfies the following conditions (1) and (2). (1) SFC (Solid Fat Content) is 35% to 45% at 5°C, 25% to 35% at 10°C, 12% to 17% at 20°C, and 2% to 6% at 30°C. (2) The ratio of SFC at 30°C to SFC at 10°C is 0.1 or more and 0.2 or less.

2. A method for improving the shape retention of whipped cream, comprising the step of mixing 3 to 30 parts by weight of the water-in-oil emulsion described in claim 1 with 100 parts by weight of a foaming oil-in-water emulsion and whipping the mixture.

3. The method according to claim 2, wherein the temperature of the water-in-oil emulsion at the time of mixing is 2°C or more and 15°C or less.

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