Emulsified fat and oil composition, method for producing the same, whipped cream, and suspension for producing the emulsified fat and oil composition

Abstract

To provide an emulsified fat composition that can be used to produce whipped cream with excellent emulsifying properties, foaming properties, and shape retention, without using dairy-derived ingredients or other allergen components, and can also be used as a butter-like spread with excellent spreadability. [Solution] An emulsified oil and fat composition comprising oil and fat, starch, and water, wherein the total content of the oil and fat, starch, and water is 95% by mass or more, the content of the oil and fat is 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water, and the content of the starch is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water.

Description

[Technical Field]

[0001] This invention relates to an emulsified fat and oil composition, a method for producing the same, whipped cream, and a suspension for producing an emulsified fat and oil composition. [Background technology]

[0002] Whipped cream is widely used as a topping for desserts such as cakes, puddings, and mousses. Whipped cream is broadly classified into two types: animal-based fresh cream, which consists of milk fat derived from milk, and plant-based synthetic cream, which uses vegetable fat in place of some or all of the milk fat, and is obtained by mixing it with skim milk, skim milk powder, emulsifiers, flavorings, etc.

[0003] However, both conventional animal-based fresh cream and plant-based synthetic cream contain dairy-derived ingredients, which presents a problem for people with dairy allergies, as they cannot consume whipped cream.

[0004] In recent years, attempts have been made to use soy-derived proteins as a substitute for milk proteins in whipped cream. However, such whipped creams often have a distinctive bean flavor, and are difficult for people with soy allergies to consume.

[0005] For example, Patent Document 1 describes a foaming oil-in-water emulsion for obtaining whipped cream using plant-based raw materials, which contains 15-40% by weight of oil and fat, 30-70% by weight of water, 0.1-2.5% by weight of dry weight of protein derived from nuts and seeds, 0.1-1.8% by weight of modified starch by dry weight, and 0.1-1.8% by weight of emulsifier. In the foaming oil-in-water emulsion of Patent Document 1, it is thought that the protein derived from nuts and seeds and the emulsifier contribute to a stable emulsified state. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2024-146786 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, the foaming oil-in-water emulsion and whipped cream described in Patent Document 1 contain proteins derived from nuts and seeds, and these proteins may be allergens. Furthermore, it is desirable to avoid including additives such as emulsifiers as much as possible. These allergen and additive issues are not limited to whipped cream, but are also present in butter-like emulsified fat compositions (such as butter-like spreads) that serve as butter substitutes.

[0008] This invention has been made in view of the above circumstances, and aims to provide an emulsified fat composition and a method for producing the same, which can be used to produce whipped cream with excellent emulsifying properties, foaming properties, and shape retention, and can also be used as a butter-like spread with excellent spreadability, without using raw materials containing dairy-derived components and other allergen components. Furthermore, this invention aims to provide whipped cream using this emulsified fat composition and a suspension for producing emulsions that can obtain this emulsified fat composition. [Means for solving the problem]

[0009] To solve the above problems, the following emulsified fat and oil composition, a method for producing the same, whipped cream, and a suspension for producing the emulsified fat and oil composition are provided. [1] An emulsified oil and fat composition comprising oil and fat, starch and water, The total content of the oil and fat, the starch and the water is 95% by mass or more. The oil content is 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. The starch content is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. Emulsified oil and fat composition. [2] The oil content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water. It is an oil-in-water (O / W) type. The emulsified fat and oil composition described in [1] above. [3] The oil content is 85 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. It is a water-in-oil (W / O) reactor. The emulsified fat and oil composition described in [1] above. [4] The starch is pregelatinized starch. An emulsified oil and fat composition according to any of the above [1] to [3]. [5] A mixture of an oil phase containing a suspension in which the starch is dispersed in the oil and a water phase, An emulsified oil and fat composition according to any of the above [1] to [4]. [6] Substantially protein-free, An emulsified oil and fat composition according to any of the above [1] to [5]. [7] Substantially free of emulsifiers, An emulsified oil and fat composition according to any of the above [1] to [6]. [8] Whipped cream obtained by foaming the emulsified fat composition of [2]. [9] A gelatinization step to obtain a gelatinized composition by stirring a mixture of oil and fat, starch and water within the gelatinization temperature range of the starch, and Emulsification step: Stirring the gelatinizing composition to obtain an emulsified oil composition. Includes, The oil content in the emulsified oil composition is 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. The starch content in the emulsified oil composition is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. It will be adjusted to A method for producing an emulsified fat and oil composition.

[10] The emulsified oil and fat composition is prepared as a foaming oil-in-water (O / W) type emulsified oil and fat composition in which the oil and fat content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water. A method for producing the emulsified fat composition described in [9] above.

[11] The emulsified oil / fat composition is prepared as a water-in-oil (W / O type) emulsified oil / fat composition, wherein the content of the oil / fat is 85 parts by mass or more and 240 parts by mass or less relative to 100 parts by mass of the water, The method for producing the emulsified oil / fat composition according to [9].

[12] The emulsified oil / fat composition is prepared as a foamable oil-in-water (O / W type) emulsified oil / fat composition, wherein the content of the oil / fat is 30 parts by mass or more and 180 parts by mass or less relative to 100 parts by mass of the water, by stirring the foamable oil-in-water (O / W type) emulsified oil / fat composition, the content of water and / or oil / fat is reduced, thereby obtaining a water-in-oil (W / O type) emulsified oil / fat composition comprising 85 parts by mass or more and 240 parts by mass or less of the oil / fat relative to 100 parts by mass of the water, The method for producing the emulsified oil / fat composition according to [9].

[13] For the mixture, after dispersing the starch in the oil / fat to obtain a suspension, the water is added to the suspension, The method for producing the emulsified oil / fat composition according to any one of [9] to

[12] .

[14] Starch is dispersed in oil / fat, A suspension for producing an emulsified oil / fat composition. Effects of the Invention

[0010] The emulsified oil / fat composition of the present invention can provide whipped cream excellent in emulsifiability, foamability and shape retention even without using raw materials containing dairy-derived components or other allergen components. In addition, the emulsified oil / fat composition of the present invention can be used as a butter-like spread excellent in spreadability. According to the method for producing the emulsified oil / fat composition of the present invention, the emulsified oil / fat composition of the present invention can be stably obtained. The whipped cream of the present invention is excellent in emulsifiability, foamability and shape retention even without containing raw materials including dairy-derived components or other allergen components. Therefore, people who are allergic to dairy products can eat the whipped cream of the present invention with peace of mind. According to the suspension for producing the emulsified oil / fat composition of the present invention, the emulsified oil / fat composition of the present invention can be obtained more easily. Brief Description of the Drawings

[0011] [Figure 1] This is a photograph showing the process of manufacturing the emulsified fat composition of the present invention. [Figure 2] This is a photograph showing the state of the whipped cream in Examples 1-4. [Figure 3] This is a photograph showing the process of preparing the butter-like spread in the example. [Figure 4] (A) is a photograph showing the butter-like spread immediately after preparation, and (B) is a photograph showing the spreadability of the butter-like spread when spread on bread. [Figure 5] These are photographs showing the butter-like spreads immediately after preparation for Examples 5-7 and Comparative Example 3, as well as their spreadability when spread on toast. [Modes for carrying out the invention]

[0012] The inventors focused on the interfacial deformation of starch at the water / oil / air interface and succeeded in maximizing the emulsifying ability of starch, which was previously thought to be absent, thus completing the present invention.

[0013] The following describes an embodiment of the emulsified fat composition of the present invention, a method for producing the same, whipped cream, and a suspension for producing the emulsified fat composition.

[0014] <Emulsified oil and fat composition> The emulsified fat and oil composition of the present invention comprises fat and oil, starch, and water. The total content of fat and oil, starch, and water in the emulsified fat and oil composition of the present invention is 95% by mass or more, and may be 97% by mass or more, 98% by mass or more, 99% by mass or more, or 100% by mass.

[0015] The type of oil or fat is not particularly limited as long as it is suitable for consumption, but vegetable oils are preferred. Examples of vegetable oils include rice bran oil, palm oil, palm soft oil, palm kernel oil, rapeseed oil, corn oil, soybean oil, olive oil, sunflower oil, perilla oil, coconut oil, and one or more of the fractionated oils, hydrogenated oils, and transesterified oils of all of these oils.

[0016] The type of starch is not particularly limited, and starch powder derived from rice, corn, waxy corn starch, tapioca, waxy tapioca, potatoes, sweet potatoes, wheat, etc. can be used. Furthermore, the starch may have undergone chemical treatment (etherification, esterification, acetylation, crosslinking, oxidation, etc.), physical treatment (gelatinization, oil processing, moist heat treatment, heat suppression treatment, etc.), or enzymatic treatment. Among these, it is preferable to use pregelatinized starch powder, and more preferably to use pregelatinized rice powder. Furthermore, it is preferable that the pregelatinized starch powder is produced, for example, by feeding the raw grain into a millstone mill and grinding the raw grain under shear conditions without adding water while heating the raw grain to a temperature of 80°C or higher, particularly 100-200°C (see, for example, Japanese Patent No. 4190180, Japanese Patent No. 4767128, etc.).

[0017] The oil content in the emulsified oil composition of the present invention is 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. The starch content in the emulsified oil composition of the present invention is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. The upper limit of the starch content in the emulsified oil composition may be, for example, 200 parts by mass or less, 180 parts by mass or less, 160 parts by mass or less, 140 parts by mass or less, 120 parts by mass or less, or 100 parts by mass or less per 100 parts by mass of water. When the ratio of water, oil, and starch content is within this range, alternative products to conventional whipped cream and butter can be obtained without using conventional dairy-derived ingredients or raw materials containing other allergen components.

[0018] The emulsified fat composition of the present invention may optionally contain various food ingredients and food additives commonly used in emulsified fat compositions. Specifically, examples include flavoring agents, pH adjusters, carbohydrates, thickening polysaccharides, flavors, coloring agents, and antioxidants.

[0019] Examples of pH adjusting agents include inorganic salts such as phosphates, metaphosphates, polyphosphates, and pyrophosphates, and organic salts such as citrates and tartrates. These may be used individually or in combination of two or more.

[0020] Examples of carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, starch hydrolysates, inulin, polysaccharides, and resistant carbohydrates (resistant starch, resistant dextrin, etc.).

[0021] Examples of thickening polysaccharides include agar, sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharides, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethylcellulose (CMC), and hydroxypropyl methylcellulose (HPMC). Examples include propylene glycol alginate (PGA).

[0022] In one embodiment of the emulsified fat composition of the present invention, it is preferable that it substantially does not contain dairy products. Examples of dairy products include skim milk, fresh cream, fermented milk, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skimmed condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, whey protein concentrate powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, and the like. The emulsified fat composition of the present invention exhibits excellent emulsification stability, foaming ability, and shape retention even without substantially containing such dairy products. Here, "substantially contained" means, for example, 0.1% by mass or less, or 0.01% by mass or less.

[0023] In one embodiment of the emulsified fat composition of the present invention, it is preferable that the composition is substantially free of emulsifiers. Examples of emulsifiers include lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and calcium stearoyl lactylate. The emulsified fat composition of the present invention exhibits excellent emulsification stability, foaming properties, and shape retention even without substantially containing such emulsifiers. Here, "substantially free" means, for example, 0.1% by mass or less, or 0.01% by mass or less.

[0024] In one embodiment of the emulsified fat composition of the present invention, it is preferable that the composition is substantially free of protein. Examples of protein include milk protein or its hydrolysates, soy protein, wheat protein, pea protein, yeast protein, and other proteins or their hydrolysates. The emulsified fat composition of the present invention exhibits excellent emulsification stability, foaming properties, and shape retention even without substantially containing such proteins. Here, "substantially free" means, for example, 0.1% by mass or less, or 0.01% by mass or less.

[0025] <Method for producing emulsified oil and fat composition> The present invention provides a method for producing an emulsified fat and oil composition, comprising a gelatinization step and an emulsification step. The fat and oil content in the emulsified fat and oil composition after the emulsification step is adjusted to 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water, and the starch content in the emulsified fat and oil composition is adjusted to 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. Each step will be described below.

[0026] The gelatinization process involves stirring a mixture containing oil, starch, and water within the gelatinization temperature range of the starch to obtain a gelatinized composition. The gelatinization temperature of starch varies depending on the type of starch, but all gelatinization temperatures are known. For example, the gelatinization temperatures are 62-72°C for corn, 58-66°C for potatoes, 52-65°C for tapioca, 58-64°C for wheat, and 60-80°C for rice. Therefore, the typical gelatinization temperature range for starch is 50°C to 85°C.

[0027] The emulsification step involves further stirring of the gelatinized composition to obtain an emulsified oil and fat composition. The emulsification step can also be carried out immediately following the gelatinization step. The temperature of the emulsification step is not particularly limited; stirring can be continued under the same temperature conditions as the gelatinization step, or it can be stirred at room temperature (e.g., 1°C to 30°C).

[0028] The stirring method for the gelatinization and emulsification steps is not particularly limited, and may be, for example, a method using a stirrer such as a propeller.

[0029] The oil, starch, and water content in the raw materials can be adjusted to account for the reduction due to water evaporation during the gelatinization and emulsification processes. For example, in the case of non-gelatinized starch, as mentioned above, the gelatinization temperature is higher than room temperature, so the mixture of oil, starch, and water needs to be heated (typically by a water bath, etc.). Therefore, the mass ratio of oil, starch, and water may change due to the evaporation of water in the raw materials caused by heating. Accordingly, by adjusting conditions such as the raw material composition and heating time, taking into account the evaporation of water in the raw materials, the mass ratio of oil, starch, and water in the product (emulsified oil composition) can be adjusted to the above range. On the other hand, for example, in the case of pregelatinized starch, gelatinization occurs at room temperature, so gelatinization can be achieved by stirring the mixture without heating. Therefore, in the case of pregelatinized starch, it is basically unnecessary to consider the evaporation of water from the raw materials, and the mass of water contained in the raw materials and the product (emulsified oil and fat composition) does not change. Thus, an emulsified oil and fat composition can be obtained simply by adjusting the oil and fat content in the raw materials to 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water, and adjusting the starch content to 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. From this viewpoint, in the emulsified oil and fat composition and one embodiment of the manufacturing method thereof, it is preferable that the starch is pregelatinized starch.

[0030] Furthermore, in the method for producing the emulsified fat composition of the present invention, it is preferable that the mixture containing fat, starch, and water before the gelatinization step is obtained by first dispersing starch in the fat to obtain a suspension, and then adding water to this suspension. In other words, it is preferable that the method for producing the emulsified fat composition of the present invention includes a step of mixing an oil phase containing a suspension in which starch is dispersed in the fat with an aqueous phase to obtain a mixture. By using a suspension in which starch is dispersed in the fat (also referred to as the "suspension for producing the emulsified fat composition of the present invention"), the emulsification properties are better compared to the form in which starch is added to the aqueous phase, and thus the emulsified fat composition of the present invention can be easily obtained. Therefore, it is preferable that the emulsified fat composition of the present invention is a mixture of an oil phase containing a suspension in which starch is dispersed in the fat and an aqueous phase.

[0031] Figure 1 is a photograph showing the process of manufacturing the emulsified fat and oil composition of the present invention. Figure 1(A) shows a stable suspension in which starch is dispersed in fat and oil. Figure 1(B) shows the state immediately after water is added to the suspension. Figure 1(C) shows the state in which the starch has gelatinized. Figure 1(D) shows an emulsified fat and oil composition in which fat and oil are added to the gelatinized starch. Figure 1(E) shows whipped cream made by foaming the emulsified fat and oil composition.

[0032] Furthermore, the method for producing the emulsified fat composition of the present invention may include various conventionally known steps. Specifically, examples include a preliminary emulsification step, a heat sterilization step, a cooling step, and an aging step.

[0033] <A form of emulsified fat and oil composition: whipped cream> In one form of the emulsified fat and oil composition, the starch content is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water, and the fat and oil content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water. This form of emulsified fat and oil composition is oil-in-water (O / W) type. This form of emulsified fat and oil composition is suitable for the production of whipped cream. Furthermore, in this form of emulsified fat and oil composition, the fat and oil content per 100 parts by mass is preferably 50 parts by mass or more and 150 parts by mass or less, and more preferably 60 parts by mass or more and 120 parts by mass or less. This form of emulsified fat and oil composition can produce whipped cream with excellent emulsifying properties, foaming properties, and shape retention without using raw materials containing dairy-derived components and other allergen components.

[0034] The method for producing this form of emulsified fat composition is to prepare a foaming oil-in-water (O / W) emulsified fat composition in which the fat content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water, in the method for producing the emulsified fat composition of the present invention described above. That is, as described above, the method for producing this form of emulsified fat composition can adjust the fat content relative to water to the above range by considering the fat content of fat, starch and water in the raw materials and the presence or absence of a heating step (water content in the product after heating).

[0035] By foaming this form of emulsified fat and oil composition, whipped cream (the whipped cream of the present invention) can be obtained (foaming step). In the foaming step, the emulsified fat and oil composition is stirred using, for example, a whisk or mixer, to incorporate air. The temperature of the foaming step is not particularly limited, but is preferably 5°C to 25°C, and more preferably 5°C to 10°C. By stirring the emulsified fat and oil composition while cooling it, air can be easily incorporated, making foaming easier.

[0036] Furthermore, the overrun of the whipped cream of the present invention may be, for example, 50% or more, 100% or more, 120% or more, or 150% or more.

[0037] The whipped cream of the present invention can be suitably used, for example, for frosting cakes, for sandwiches in bread, pies, choux pastries, Danish pastries, cookies, biscuits, and cakes, as a topping for desserts and coffee, as a filling, for mixing, and for cooking.

[0038] <A form of emulsified fat composition: butter-like spread> In one form of the emulsified fat and oil composition, the starch content is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water, and the fat and oil content is 85 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. This form of emulsified fat and oil composition is water-in-oil (W / O) type. This form of emulsified fat and oil composition is suitable for butter-like spreads. Furthermore, in this form of emulsified fat and oil composition, the lower limit of the fat and oil content per 100 parts by mass of water is preferably 95 parts by mass or more, more preferably 115 parts by mass or more, even more preferably 140 parts by mass or more, and particularly preferably 180 parts by mass or more. This form of emulsified fat and oil composition has excellent emulsifying and spreadable properties even without using raw materials containing dairy-derived components and other allergen components.

[0039] The method for producing this form of emulsified fat composition is the method for producing the emulsified fat composition of the present invention described above, and prepares a water-in-oil (W / O) emulsified fat composition in which the fat content is 85 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. That is, as described above, the method for producing this form of emulsified fat composition can adjust the fat content relative to water to the above range by considering the fat content of fat, starch and water in the raw materials, the presence or absence of a heating step (water content in the product after heating), and the amount of oil separated due to stirring.

[0040] In one embodiment of the method for producing this form of emulsified fat composition, the emulsified fat composition is prepared as a foaming oil-in-water (O / W) emulsified fat composition with a fat content of 30 to 180 parts by mass per 100 parts by mass of water. By stirring this foaming oil-in-water (O / W) emulsion, the water and / or fat content in the emulsion is reduced by evaporation of water or generation of separated oil, resulting in a water-in-oil (W / O) emulsified fat composition containing 85 to 240 parts by mass of fat per 100 parts by mass of water. The method for reducing the water content is preferably heating, typically a water bath at about 50 to 65°C. When the water and / or fat content in the foaming oil-in-water emulsion is reduced to a water-in-oil (W / O) emulsified fat composition with a fat content in the above range relative to water, a butter-like spread is obtained. In this form, the butter-like spread is produced via a foaming oil-in-water emulsion, which makes it difficult for fats and oils to separate, resulting in excellent emulsification, spreadability, and a smooth texture.

[0041] The butter-like spread of the present invention can be used, for example, by spreading it on the surface of bakery products such as bread and confectionery, or by filling (injecting) it into bakery products, sandwiching them, or by applying it to bread or confectionery that contains ingredients or flavorings, for the purpose of preventing moisture from the ingredients or flavorings from transferring to the bread or confectionery. [Examples]

[0042] The present invention will be described below with reference to examples, but the present invention is not limited in any way to the following examples. <1> raw material The following raw materials were used in the examples and comparative examples.

[0043] (1)Oils and fats Rice oil: Manufactured by Sanwa Oil Co., Ltd.

[0044] (2) Starch Potato starch: Manufactured by Hokuren Agricultural Cooperative Federation Pre-gelatinized rice flour: Haenuki rice harvested in 2023 (produced using a heated shear-type millstone grinding machine (Seishin Corporation)) Tapioca starch: Manufactured by Ingredion Japan Co., Ltd. Cornstarch: Manufactured by Koda Shoten Co., Ltd.

[0045] <2> Evaluation method (1) Emulsifying property ○: Even when left at room temperature (approx. 20°C) or refrigerated (approx. 6°C) for more than one day, it does not separate into phases, remains in a cloudy, stable state, and is sufficiently emulsified. ×: Phase separation or gelatinization occurs, and the mixture does not emulsify sufficiently. (2) Foaming property ○: The overrun is approximately 100%, which is suitable for molding, and sufficient foaming has occurred. ×: Phase separation or gelatinization occurs, and sufficient foaming does not occur. (3) Shape retention ○: The corners remain firm for at least one day at room temperature (approximately 20°C) or refrigerated (approximately 6°C). ×: The corners do not stand up properly, and this condition cannot be maintained at room temperature or under refrigeration.

[0046] <3> Whipped cream (1) Examples 1, 3, 4 Whipped cream was prepared using the ingredients shown in Table 1. Specifically, in Examples 1, 3, and 4, the fats and starches shown in Table 1 were stirred at room temperature to disperse the starch in the fats and create a stable suspension. Then, the suspension was stirred, and water was added while heating it in a water bath (the water bath temperature was based on the median of the gelatinization temperature of the starch). When it thickened (gelatinized), the water bath was stopped, and the mixture was cooled with water. Furthermore, it was stirred while cooling it in ice water (or on a cooling plate) to emulsify and foam it, and whipped cream was obtained.

[0047] (2) Example 2 Whipped cream was prepared using the ingredients in the formulations shown in Table 1. Specifically, in Example 2, pregelatinized rice flour was used as the starch, so it could be gelatinized at room temperature (without a water bath). Therefore, water was added to the suspension obtained in the same manner as in Examples 1, 3, and 4 while stirring, and once it thickened (gelatinized), it was cooled in ice water (or on a cooling plate) while stirring to emulsify and foam, thereby obtaining whipped cream.

[0048] (3) Comparative Examples 1 and 2 We attempted to produce whipped cream using the ingredients in the formulations shown in Table 1. Specifically, in Comparative Example 1, the oil (rice oil) and water shown in Table 1 were stirred at room temperature. In Comparative Example 2, the starch (pregelatinized rice flour) and water shown in Table 1 were stirred at room temperature.

[0049] The results are shown in Tables 1 and 2. Note that in Examples 1, 3, and 4, the suspension is heated in a water bath while being stirred, causing the water in the raw materials to evaporate and reduce in volume. Therefore, the component content of the prepared product in Table 1 is based on 100 parts by mass of water in the prepared product. Figure 2 shows the state of the whipped cream in Examples 1-4.

[0050] [Table 1]

[0051] [Table 2]

[0052] As shown in Table 1 and Figure 2, in Examples 1-4, whipped cream with good emulsifying, foaming, and shape-retention properties was obtained (Evaluation: ○). On the other hand, as shown in Table 2, Comparative Example 1, which did not contain starch, had insufficient emulsifying, foaming, and shape-retention properties (Evaluation: ×), and Comparative Example 2, which did not contain oils and fats, had insufficient emulsifying and foaming properties (Evaluation: ×). Although Comparative Example 2 had shape-retention properties, it had a high viscosity, like mochi (rice cake).

[0053] <Butter-like spread> A butter-like spread was prepared using the same ingredients as whipped cream.

[0054] (Method 1) Using the same raw materials and formulation as in Examples 1-4, a stable foam (whipped cream) was prepared (Figure 3(A)), and then stirred while heating in a water bath at approximately 60°C. Separation of oil occurred due to stirring, and water evaporated and decreased due to the water bath, causing the emulsion to aggregate (Figure 3(B)). When the water content decreased to about 2 / 3, a stable emulsion, a butter-like spread, was obtained (Figure 3(C)). Table 3 shows the mass ratios of each component of the raw materials and the prepared product.

[0055] [Table 3]

[0056] Furthermore, Figure 4(A) is a photograph showing the butter-like spread immediately after preparation, and Figure 4(B) is a photograph showing the spreadability of the butter-like spread when spread on bread. It was confirmed that this butter-like spread is soft, spreadable, and has a smooth texture.

[0057] (Method 2) A butter-like spread was prepared using the raw materials and formulations shown in Table 4. The amount of water was reduced compared to Example 2. Specifically, a suspension was prepared by stirring oil (rice oil) and pregelatinized rice flour, and water was added to this suspension and stirred to obtain a butter-like spread. In Examples 5-7 and Comparative Example 3, pregelatinized rice flour was used as the starch, and since a water bath for gelatinization was not required, there was no change in the water content between the raw materials and the finished product. However, the oil content in the finished product decreased due to the generation of separated oil during stirring.

[0058] [Table 4]

[0059] Figure 5 shows photographs of the butter-like spreads immediately after preparation for Examples 5-7 and Comparative Example 3, as well as their spreadability when spread on toast. In Example 5-7, due to the high fat content relative to water (99 to 159 parts by mass per 100 parts by mass of water), a soft butter-like spread with excellent spreadability was obtained. Furthermore, increasing the fat content resulted in an even more spreadable and softer butter-like spread. On the other hand, in Comparative Example 3, due to the low fat content relative to water, it was confirmed that the spread had a sticky, mochi-like texture.

[0060] <Overrun (foaming ability) measurement results> The overrun of whipped cream in dairy products, O(%), is defined by the following formula:

[0061]

number

[0062] Here, m fresh , v fresh m represents the mass of a certain volume of fresh cream and the volume of a certain mass of fresh cream, respectively. whip , v whip These represent the mass of a certain volume of whipped cream and the volume of a certain mass of hop cream, respectively.

[0063] Equation (1) represents the volume ratio of air increased by foaming (with the original volume of fresh cream being 1). For example, when the volume of whipped cream doubles that of the original fresh cream, the whipped cream contains the same volume of air as the original fresh cream, so the overrun O(%) = 100%.

[0064] In overrun calculations for whipped cream using starch, the mass m of a certain volume of whipped cream is used. fresh Instead, the mass m of a constant volume of suspension immediately after emulsification suspis used. The mass of a suspension consisting of starch flour, oil, and water is given by the sum of the masses of starch, fat and water, and the volume of the suspension immediately after emulsification is approximately given by the sum of the volumes of fat and water. Thus, let m be the mass of the suspension within a constant volume susp = (mass of starch + mass of fat + mass of water) / (volume of fat + volume of water) × (constant volume). Table 5 below shows the measurement results for several samples. In all measurements, in the same manner as in Example 2, 1 teaspoon of gelatinized rice flour, 2 teaspoons of rice bran oil, and 1 teaspoon of water were used, and 1 teaspoon was used as the constant volume.

[0065] [Table 5]

[0066] Note that, although not described in Table 5, whipped cream with an overrun of about 0 to 30% can also be produced.

[0067] In Table 5, the overrun values are lower than the visually evaluated foamability, and the mass of the starch flour can be considered as the reason for this. Thus, for the same measurement results, m susp and m whip , corrected overrun values were obtained by subtracting the mass of starch flour. Table 6 shows the results.

[0068] [Table 6]

[0069] As shown in Table 6, it was confirmed that whipped cream obtained by whipping the emulsified oil / fat composition of the present invention has a high overrun and good foamability.

Claims

1. An emulsified oil and fat composition comprising oil and fat, starch, and water, The total content of the oil, fat, starch, and water is 95% by mass or more. The oil content is 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. The starch content is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. Emulsified oil and fat composition.

2. The oil content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water. It is an oil-in-water (O / W) type. The emulsified fat and oil composition according to claim 1.

3. The oil content is 85 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. It is a water-in-oil (W / O) reactor. The emulsified fat and oil composition according to claim 1.

4. The aforementioned starch is pregelatinized starch. The emulsified fat and oil composition according to claim 1.

5. The mixture comprises an oil phase containing a suspension in which the starch is dispersed in the oil, and an aqueous phase. The emulsified fat and oil composition according to claim 1.

6. Substantially protein-free, The emulsified fat and oil composition according to claim 1.

7. Substantially free of emulsifiers, The emulsified fat and oil composition according to claim 1.

8. A whipped cream in which the emulsified fat and oil composition of claim 2 has been foamed.

9. A gelatinization step to obtain a gelatinized composition by stirring a mixture of oil, starch, and water within the gelatinization temperature range of the starch, and Emulsification step: Stirring the gelatinizing composition to obtain an emulsified oil composition. Includes, The amount of oil in the emulsified oil composition is 30 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. The starch content in the emulsified oil composition is 20 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. It will be adjusted to A method for producing an emulsified fat and oil composition.

10. The emulsified oil and fat composition is prepared as a foaming oil-in-water (O / W) type emulsified oil and fat composition in which the oil and fat content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water. A method for producing the emulsified fat composition according to claim 9.

11. The emulsified oil composition is prepared as a water-in-oil (W / O) emulsified oil composition in which the oil content is 85 parts by mass or more and 240 parts by mass or less per 100 parts by mass of water. A method for producing the emulsified fat composition according to claim 9.

12. The emulsified oil and fat composition is prepared as a foaming oil-in-water (O / W) emulsified oil and fat composition in which the oil and fat content is 30 parts by mass or more and 180 parts by mass or less per 100 parts by mass of water. By stirring the foaming oil-in-water (O / W) emulsion oil composition, the water and / or oil content is reduced to obtain a water-in-oil (W / O) emulsion oil composition containing 85 parts by mass to 240 parts by mass of the oil per 100 parts by mass of water. A method for producing the emulsified fat composition according to claim 9.

13. The mixture is obtained by dispersing the starch in the oil and fat to obtain a suspension, and then water is added to this suspension. A method for producing the emulsified fat composition according to claim 9.

14. Starch is dispersed in the oil. Suspension for manufacturing emulsified oil and fat compositions.

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