CN102325461A - Oil-in-water emulsion containing lactic acid fermentation emulsion - Google Patents
Oil-in-water emulsion containing lactic acid fermentation emulsion Download PDFInfo
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- CN102325461A CN102325461A CN2009801570071A CN200980157007A CN102325461A CN 102325461 A CN102325461 A CN 102325461A CN 2009801570071 A CN2009801570071 A CN 2009801570071A CN 200980157007 A CN200980157007 A CN 200980157007A CN 102325461 A CN102325461 A CN 102325461A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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Abstract
Provided are an oil-in-water emulsion, and in particular a foaming oil-in-water emulsion, having sufficient milk flavor and body taste while using a minimal amount of milk product such as fresh cream, butter, whole powdered milk, or nonfat dry milk. Additionally, provided are an oil-in-water emulsion, and in particular a foaming oil-in-water emulsion which has a more abundant milk flavor and body taste when the same amount of milk product such as fresh cream, butter, whole powdered milk, or nonfat dry milk is used. This oil-in-water emulsion uses a specific lactic acid fermentation emulsion which contains fat and oil, nonfat milk solid, and water, and for which the amount of oil and fat is 4.5-35.0 wt% and the amount of milk protein is 2.5-11.0 wt%, wherein the lactic acid bacterium used by the lactic acid fermentation emulsion is a combination of the streptococcus family and the lactobacillus family, the amount of oil and fat is 15-50 wt%, and the amount of nonfat milk solid is 0.5-12.0 wt%.
Description
Technical field
The present invention relates to contain the emulsion oil-in-water of lactic fermentation emulsion, more specifically, this emulsion relates to the foaming characteristic emulsion oil-in-water.
Background technology
When hope is particularly given abundant newborn local flavor and pure savoury (body taste) to the foaming characteristic emulsion oil-in-water to emulsion oil-in-water, be through using whipping cream, butter, whole milk powder, skimmed milk power etc. or reaching this purpose through adding dairy products essence (flavor) in the past.
For example; Patent document 1 has proposed the manufacturing approach of dairy products essence; It is characterized in that: will use the fragrance recovery method and, then carry out desorb with desorption solvent from being adsorbed onto in the organic polymer adsorbent as the recovery spices (aroma material) that obtains the breast of raw material and/or the dairy products.This use method of essence has following problems, and the newborn local flavor of promptly a large amount of interpolations then can diminish natural flavor.
Patent document 2 has proposed the manufacturing approach of emulsion oil-in-water; It is characterized in that: when manufacturing contains the emulsion oil-in-water of edible oil and fat, emulsifying agent, milk composition and/or carbohydrate, be that the blend of lipid protein matter compound is in this emulsion oil-in-water lipid and combination of proteins thing.Patent document 3 has proposed the grease emulsifying composition, and said composition contains the lactic fermenting products of the compound of organic acid mono-glyceride and lactoprotein.These two kinds of methods all have certain effect, but have preparation lipid protein matter compound thereby the miscellaneous problem of step in addition.
In addition, if use traditional dairy products such as whipping cream, butter, whole milk powder, skimmed milk power in a large number,, with regard to resource limit and cost aspect, on use amount, exist restriction though then can expect the newborn local flavor and the pure savoury that obtain to enrich.
Patent document 1:JP 2006-325539 A
Patent document 2:JP 05-238612 A
Patent document 3:JP 09-238612 A.
Summary of the invention
The problem that invention will solve
Even the use amount that the purpose of this invention is to provide dairy products such as reducing whipping cream, butter, whole milk powder and skimmed milk power also can have the emulsion oil-in-water, particularly foaming characteristic emulsion oil-in-water of sufficient newborn local flavor and pure savoury.Another object of the present invention provides has abundanter newborn local flavor and the emulsion oil-in-water of pure savoury, particularly foaming characteristic emulsion oil-in-water under the situation of dairy products such as the whipping cream that uses equivalent, butter, whole milk powder, skimmed milk power.
The means that are used to deal with problems
The inventor etc. further investigate.The result finds can be to having the particularly emulsion oil-in-water of the defatted milk solid lactic fermentation emulsion of giving sufficient newborn local flavor and pure savoury of a small amount of milk composition; And then find under the situation of using the equivalent dairy products, can obtain to have the emulsion oil-in-water that more enriches newborn local flavor and pure savoury through using this lactic fermenting products.The inventor etc. have accomplished the present invention based on this discovery.
That is the 1st aspect of the present invention is an emulsion oil-in-water, and it comprises specific lactic fermentation emulsion, and said lactic fermentation emulsion contains grease, defatted milk solid and water, and wherein the amount of grease is that the amount of 4.5 to 35.0 wt%, lactoprotein is 2.5 to 11.0 wt%.The 2nd aspect is according to the described emulsion oil-in-water in the 1st aspect, wherein prepare the lactic acid bacteria of using in the said lactic fermentation emulsion and be streptococcus (
StreptococcusFamily) with Lactobacillus (
LactobacillusFamily) combination.The 3rd aspect is according to the described emulsion oil-in-water in the 1st aspect, and the pH value of wherein lactic fermentation emulsion is 3.5 to 5.3.The 4th aspect is according to the described emulsion oil-in-water in the 1st aspect, and the state of wherein lactic fermentation emulsion under 5 ℃ is aqueous, creaminess (cream-like) and/or pasty state.The 5th aspect is according to the described emulsion oil-in-water in the 1st aspect, wherein in advance the blend of lactic fermentation emulsion in emulsion oil-in-water the time, is being contained the lactic fermentation emulsion of 0.5 to 13 wt% with respect to whole emulsion oil-in-waters; When the lactic fermentation emulsion was mixed with emulsion oil-in-water A, with respect to 100 parts of emulsion oil-in-water A, the amount of lactic fermentation emulsion was 0.5 to 15 part.The 6th aspect is according to the described emulsion oil-in-water in the 1st aspect, and wherein the amount of grease is that the amount of 15 to 50 wt%, defatted milk solid is 0.5 to 12.0 wt%.The 7th aspect is that the amount of the defatted milk solid in the wherein said emulsion oil-in-water is less than 3.5 wt% according to the described emulsion oil-in-water in the 6th aspect.The 8th aspect is according to the described emulsion oil-in-water in the 6th aspect, and the amount of the defatted milk solid in the wherein said emulsion oil-in-water is 3.5 to 12.0 wt%.The 9th aspect is according to the described emulsion oil-in-water in the 1st aspect, is the sodium laurate grease more than 50 wt% of grease all wherein.The 10th aspect is according to the described emulsion oil-in-water in the 1st aspect, and the pH value of wherein said emulsion oil-in-water is 6.4 to 6.8.The 11st aspect is an emulsion oil-in-water, is the foaming characteristic emulsion oil-in-water according to each the described emulsion oil-in-water in the 1st to the 10th aspect wherein.The 12nd aspect is according to the described emulsion oil-in-water in the 11st aspect, and wherein the foaming characteristic emulsion oil-in-water has 40 to 180% expansion rate (overrun).
The invention effect
Even the present invention can provide the use amount of dairy products such as reducing whipping cream, butter, whole milk powder, skimmed milk power also can have the emulsion oil-in-water, particularly foaming characteristic emulsion oil-in-water of sufficient newborn local flavor and pure savoury.And then the present invention can be provided under the situation of dairy products such as the whipping cream that uses equivalent, butter, whole milk powder, skimmed milk power has abundanter newborn local flavor and the emulsion oil-in-water of pure savoury, particularly foaming characteristic emulsion oil-in-water.
The specific embodiment
Emulsion oil-in-water of the present invention uses specific lactic fermentation emulsion, and this lactic fermentation emulsion contains grease, defatted milk solid and water, and wherein, the amount of grease is 4.5 to 35.0 wt%, and the amount of lactoprotein is 2.5 to 11.0 wt%.
Lactic fermentation emulsion of the present invention has the grease of 4.5 to 35.0 wt% and the lactoprotein of 2.5 to 11.0 wt%, as long as satisfy these composition ranges, lactic fermentation emulsion then of the present invention also comprises commercially available cheese class, sour milk class and sour milk oils.
When in emulsion oil-in-water, using, from the machinability aspect, preferred lactic fermentation emulsion is aqueous, creaminess and/or pasty state under 5 ℃.And then, from the local flavor aspect, preferably use lactic fermentation emulsion of the present invention.
The glyceride stock that uses in the lactic fermentation emulsion of the present invention not only comprises dairy milk starting materials such as natural whipping cream, milk, modified milk, fresh butter and fermentation butter; Also comprise rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil (kapok oil), sesame oil, evening primrose oil, palm oil, shea butter (shea butter), sal tree oil (sal fat), cupu oil, coconut oil, palm oil and palm kernel wet goods vegetative grease; And animal fats such as butter, lard, fish oil and whale oil; Can use any grease, independent such as above-mentioned grease, perhaps miscella, or these greases are implemented processing grease that sclerosis, fractionation, ester exchange etc. obtain etc.The amount of the grease in the lactic fermenting products is 4.5 to 35.0 wt%, be preferably 5.0 to 33.0 wt%, 5.0 to 32.0 wt% more preferably.The amount of the grease in the lactic fermentation emulsion is lower than under the situation of lower limit, if this lactic fermentation emulsion is used in the emulsion oil-in-water then is difficult to obtain the breast flavor.On the contrary, surpass under the situation of the upper limit in the amount of grease, emulsion descends along with the pH value due to the fermentation and is plastified, and this can cause grease to separate in some cases, so not preferred with regard to the processing aspect.
As employed milk protein raw material in the lactic fermentation emulsion of the present invention, can use milk, modified milk, degreasing to concentrate in breast, whipping cream, skimmed milk, skimmed milk power low in calories, medium heat skimmed milk power, high heat skimmed milk power, whole milk powder, buttermilk powder, whey powder, casein class (like acid casein, renin casein, casein-sodium, calcium caseinate, potassium caseinate) or the lactoproteins such as full milk albumen and lactalbumin more than one.Preferred milk, modified milk, the concentrated breast of degreasing, whipping cream, skimmed milk, skimmed milk power low in calories, medium heat skimmed milk power, high heat skimmed milk power, whole milk powder, buttermilk powder, the whey powder of using more preferably uses milk, modified milk, degreasing to concentrate breast, whipping cream, skimmed milk, skimmed milk power low in calories, medium heat skimmed milk power.
As lactoprotein, the preferred repressed protein of thermal denaturation degree that uses from the local flavor aspect.
The amount of the lactoprotein in the lactic fermenting products is 2.5 to 11.0 wt%, be preferably 3.0 to 7.0 wt%, 3.5 to 6.5 wt% more preferably.Amount at lactoprotein is lower than under the situation of lower limit, because the buffer capacity of lactic fermentation emulsion is lower, thereby fermentation becomes insufficient, can't fully realize leading to of local flavor.On the contrary, surpass under the situation of the upper limit in the amount of lactoprotein, the gathering apparition of fermentation back lactoprotein causes in final emulsion oil-in-water, producing coarse (roughness).
As the kind of the lactic acid bacteria that offers lactic fermentation emulsion of the present invention, the combination of preference chain Coccus and Lactobacillus.Streptococcus comprise streptococcus lactis (
Streptococcus Lactis), the biacetyl streptococcus lactis (
Streptococcus diacetylactis), saliva chain coccus thermophilous subspecies (
Streptococcus salivarius subsp.thermophilus); Lactobacillus comprise lactobacillus delbruockii subspecies bulgaricus (
Lactobacillus delbruekii bulgaricus), Lactobacillus helveticus (
Lactobacillus helveticus), lactobacillus acidophilus (
Lactobacillus acidophilus).The most preferably combination of saliva chain coccus thermophilous subspecies and lactobacillus delbruockii subspecies bulgaricus.
In the lactic fermentation emulsion of the present invention, the amount of grease is 4.5 to 35.0 wt%, and the amount of lactoprotein is 2.5 to 11.0 wt%, and the pH value is preferably 3.5 to 5.3, more preferably 3.7 to 5.0, further is preferably 4.0 to 4.7.If the pH value is low excessively, the smell that suffocates that then produces owing to excessive fermentation is strong, thereby the local flavor of final lactic fermentation emulsion is caused adverse effect.On the contrary, if the pH value is too high, then owing to fermentation form lead to local flavor a little less than, the local flavor of lactic fermentation emulsion is improved effect becomes insufficient.
Manufacturing approach as lactic fermentation emulsion of the present invention; For example; The oil phase that will contain above-mentioned grease carried out preparatory emulsification and sterilization with the water that contains lactoprotein in 10 to 30 minutes 65 to 80 ℃ of following heated and stirred; Under 7 to 10MPa condition, this emulsion is homogenized the emulsion oil-in-water of the usefulness that can obtain thus to supply to ferment then.Certainly; Can suitably use following emulsifying agent: lecithin, carry out the fractionated lecithins of fractionation, partial hydrolysis lecithin, sucrose fatty ester, methyl glycol fatty acid ester, sorbitan fatty ester, polyoxyethylene sorbitan fatty acid ester, fatty acid glyceride and polyglyceryl fatty acid ester and the various organic acid mono-glyceride that utilizes acid, alkali or enzyme to be hydrolyzed with ethanol, like acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixing monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid esters of mono, mono succinate glyceride and malic acid monoglyceride etc.
In the emulsion oil-in-water of acquisition like this, add lactic acid bacteria (for example streptococcus and Lactobacillus; Add or add its mixture separately); Advantageously under 35 to 45 ℃, make fermented mixture 3 to 10 hours, and acquisition pH value is 3.5 to 5.3 lactic fermentation emulsion.The lactic fermentation emulsion that so obtains can be directly mixed when preparatory emulsification as the raw material of emulsion oil-in-water of the present invention, also can mix with emulsion oil-in-water A.
Emulsion oil-in-water of the present invention is characterised in that: contain grease, defatted milk solid and water, and use the lactic fermentation emulsion of above-mentioned explanation.
As the amount of the lactic fermentation emulsion of using in the emulsion oil-in-water of the present invention, be not a small amount of as as essence or the flavor development material, be preferably about 0.5 to 13 wt% with respect to whole emulsion oil-in-waters.
With the blend of lactic fermentation emulsion in emulsion oil-in-water the time, with respect to whole emulsion oil-in-waters, the amount of lactic fermentation emulsion is preferably 0.5 to 13 wt%, more preferably 0.5 to 3.0 wt%, 0.5 to 2.0 wt% more preferably in advance.
Be difficult to obtain Expected Results if the use amount of lactic fermentation emulsion is less.If crossing, the use amount of lactic fermentation emulsion begins at most to feel that tart flavour is arranged, if adjust this tart flavour then breast flavor step-down.
When the lactic fermentation emulsion was mixed with emulsion oil-in-water A, with respect to 100 parts of emulsion oil-in-water A, the lactic fermentation emulsion was preferably 0.5 to 15 part, more preferably 0.5 to 3.0 part, further preferred 0.5 to 2.0 part.
Be difficult to obtain Expected Results if the use amount of lactic fermentation emulsion is less.If crossing, the use amount of lactic fermentation emulsion begins at most to feel that tart flavour is arranged, if adjust this tart flavour then breast flavor step-down.
Aspect processability, preferably in advance with the blend of lactic fermentation emulsion in emulsion oil-in-water.
The instance of employed grease comprises among emulsion oil-in-water of the present invention or the emulsion oil-in-water A: of animal or plant nature grease and hardened fat thereof separately or their two or more mixture, or through it is carried out the grease that various chemical treatment or physical treatment obtained.The instance of this grease comprises: various of animal or plant nature greases such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm-kernel oil, butterfat (milk fat), lard, fish oil, whale oil and fixed oil thereof, distillate oil, ester exchange wet goods processing oil fat (its fusing point is about 15 to 40 ℃).
In the manufacturing approach of emulsion oil-in-water of the present invention, exist in advance with the situation of lactic fermentation emulsion blend in emulsion oil-in-water and the situation that the lactic fermentation emulsion is mixed with emulsion oil-in-water A.Under any situation, be the sodium laurate grease more than 50 wt% in whole greases of emulsion oil-in-water preferably.
The instance of sodium laurate grease comprises: coconut oil, palm-kernel oil is perhaps implemented grease that sclerosis, fractionation, ester exchange obtained etc. to their.
In the preferred grease rising fusing point 23 to 38 ℃ of scopes, more preferably at 23 to 31 ℃ of scopes, the sodium laurate grease in 26 to 30 ℃ of scopes most preferably.
When containing a large amount of sodium laurate grease, preferred on newborn local flavor and light flavor, in addition, can bring more newborn local flavor and light flavor with lactic fermentation emulsion combination of the present invention.From the conformality aspect, further preferred foaming characteristic emulsion oil-in-water.
The amount of the grease in the emulsion oil-in-water of the present invention is 15 to 50 wt%, be preferably 20 to 48 wt%, 20 to 45 wt% more preferably.If the amount of grease is low, then under the situation of foaming characteristic emulsion oil-in-water, there is the tendency of foaming characteristic and conformality variation.If the amount of grease is high, then the emulsibility variation of emulsion oil-in-water and viscosity become too high.
The amount of the grease in the emulsion oil-in-water of the present invention is 15 to 50 wt%, and the amount of defatted milk solid is 0.5 to 12.0 wt%.
Defatted milk solid of the present invention is meant the composition of from all solids of milk, removing butterfat, and the example comprises: the raw material that derives from milk of raw milk, milk, skimmed milk, whipping cream, concentrated breast, evaporated milk, sweet condensed milk, whole milk powder, skimmed milk power, buttermilk powder and lactalbumin.
In emulsion oil-in-water of the present invention, though milk composition particularly the amount of defatted milk solid for few to being lower than 3.5 wt%, also can the application of the invention lactic fermentation emulsion and obtain to give the emulsion oil-in-water of sufficient newborn local flavor and pure savoury.When using a small amount of defatted milk solid, the amount of defatted milk solid is 0.5 to 3.5 wt%, be preferably 1.0 to 3.5 wt%, 1.5 to 3.5 wt% more preferably.If defatted milk solid is very few, then newborn sense of taste step-down.
In emulsion oil-in-water of the present invention, during the defatted milk solid of the common amount of use 3.5 to 12.0 wt%, the application of the invention lactic fermentation emulsion can obtain to have the abundanter newborn local flavor and the emulsion oil-in-water of pure savoury.Defatted milk solid amount be preferably 3.5 to 10.0 wt%, 3.5 to 8.0 wt% more preferably.If defatted milk solid is more, then mouthfeel becomes heavy.
In the emulsion oil-in-water of the present invention, can suitably select to use employed emulsifying agent when preparation cream usually.The example comprises: synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty ester, methyl glycol fatty acid ester, polyglyceryl fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty ester; Can from these emulsifying agents, suitably select one or more uses.
The pH value of emulsion oil-in-water of the present invention is 6.4 to 6.8, is preferably 6.4 to 6.7, more preferably 6.4 to 6.6.If crossing low then become, the pH value is easy to feel tart flavour, newborn sense of taste step-down if the pH value is too high.In this pH value scope, can use various salts.As salt, the following salt of preferred use separately perhaps uses two or more mixing: hexametaphosphate, hydrophosphate, natrium citricum, polyphosphate, sodium acid carbonate etc.In addition, can use carbohydrate, stabilizing agent, essence, colouring agent, anticorrisive agent etc. as required.
The manufacturing approach of emulsion oil-in-water of the present invention can roughly be divided into following two kinds: in advance the blend of lactic fermentation emulsion is mixed with emulsion oil-in-water A in emulsion oil-in-water and with the lactic fermentation emulsion.
In advance with the blend of lactic fermentation emulsion in emulsion oil-in-water the time; Through mixing with specific lactic fermentation emulsion, grease, defatted milk solid, emulsifying agent and water raw material as primary raw material; Emulsification in advance; And emulsion carried out pasteurization or sterilization treatment, the processing that homogenizes again can obtain emulsion oil-in-water thus.From the keeping quality aspect of emulsion oil-in-water, preferred sterilization treatment.Particularly, under 60 to 70 ℃, various raw materials are carried out preparatory emulsification (emulsifier unit is the homogeneous mixer) in 20 minutes, (emulsifier unit is a homogenizer) as required homogenizes under 0 to 25MPa condition.Then, the superhigh temperature instantaneously sterilising is carried out in homogenate handle (UHT), under 0 to 30MPa condition, homogenize once more then, about 24 hours slaking is carried out in cooling then.
When the lactic fermentation emulsion was mixed with emulsion oil-in-water A, except the lactic fermentation emulsion in the above-mentioned illustrated emulsion oil-in-water manufacturing approach was removed, all the other adopted same raw material and same method to obtain emulsion oil-in-water A.
Lactic fermentation emulsion and emulsion oil-in-water A mix not restriction on opportunity, can be the cooling period or cooling after emulsion oil-in-water A is homogenized after.
Except emulsion oil-in-water A did not contain the lactic fermentation emulsion, emulsion oil-in-water A of the present invention and emulsion oil-in-water used almost same raw material.
Sterilization has two kinds of systems of indirect system and direct heating systems; The instance that is used for the device of indirect processing includes but not limited to: the flat UHT treating apparatus of APV (manufacturing of APV Co., Ltd), CP-UHT bactericidal unit (manufacturing of Climaty Package Co., Ltd), Stork tubular type sterilizer (Stork Food & Dairy Systems manufactured) and Contherm scraped surface UHT bactericidal unit (manufacturing of TetraPak Alfa-Laval Co., Ltd) etc.In addition; The instance of direct-heating type bactericidal unit includes but not limited to: UHTS device (Iwai Kikai Kogyo Co.; Ltd. make), high steam sprays bactericidal unit (manufacturings of TetraPak Alfa-Laval Co., Ltd), VTIS bactericidal unit (manufacturing of TetraPak Alfa-Laval Co., Ltd), Lagear UHT bactericidal unit (manufacturing of Lagear Co., Ltd), Paralizator UHT bactericidal units such as (manufacturings of Pash and Silkevogue Co., Ltd), can use these any devices in installing.
Preferred emulsion oil-in-water of the present invention is the foaming characteristic emulsion oil-in-water.
Foaming characteristic emulsion oil-in-water of the present invention has 40 to 180%, preferred 50 to 160%, more preferably 60 to 140% expansion rate.Under the too high situation of expansion rate, exist mouthfeel to kick the beam or tendency that local flavor is not enough.Mouthfeel becomes overweight under the low excessively situation of expansion rate, is difficult to obtain a good local flavor and a mouthful molten sense.
Embodiment
Below illustrate in greater detail the present invention through embodiments of the invention, but purport of the present invention does not receive the restriction of following examples.In addition, in an embodiment, " % " and " part " all representes weight basis.
The evaluation method of emulsion oil-in-water.
Viscosity and plasticizing (plasticization) test (stability of emulsion oil-in-water) to emulsion oil-in-water are estimated.
Viscosity: utilize Brookfield viscometer (manufacturing of Tokyo gauge Co., Ltd), use No. 2 rotors, under the condition of 60rpm, carry out the viscosimetric analysis of emulsion oil-in-water.
Fusion test: the 50g emulsion oil-in-water is placed 100ml volume beaker, be incubated 2 hours down, when stirring 5 minutes, confirm whether to have taken place plasticizing thereafter at 20 ℃.
Evaluation method when emulsion oil-in-water is bubbled
(1) the whipping time: use Hobart mixer (model: N-5; The HOBART manufactured) under the 3rd grade (300rpm), the 1kg emulsion oil-in-water beaten until emulsion and reach best bubblement, and use identical mixer time of mixed emulsion lentamente under 2 grades (130rpm).
(2) expansion rate: [(the emulsion oil-in-water weight of certain volume)-(the foaming substance weight after the whipping of certain volume)] ÷ (the foaming substance weight after the whipping of certain volume) * 100
(3) conformality: will be through making colored foaming substance in the outward appearance of 15 ℃ of held after 24 hours
4 grades of evaluations:
A: good, B: better, C: relatively poor, D: poor (impracticable)
(4) separated form water: when carrying out above-mentioned conformality evaluation, the separated form water state is estimated
4 grades of evaluations:
A: do not have, B: almost do not have, C: have, D: very many
The evaluation method of taste and local flavor
The molten sense of the mouth of whipped cream, newborn sense of taste, mouthfeel are estimated.
(1) mouthful molten sense
4 grades of evaluations:
◎: good, zero: better, △: relatively poor, *: poor
(2) newborn sense of taste
4 grades of evaluations:
◎: good, zero: better, △: relatively poor, *: poor
(3) mouthfeel
4 grades of evaluations:
◎: good, zero: better, △: relatively poor, *: poor
Experimental example 1
With 12.0 parts of medium heat skimmed milk power (YOTSUBA Co.; Ltd. make) mix with 76.0 parts of water of 40 ℃; Add 12.0 parts of vegetable seed fixed oils then, heat, under 70 ℃, carry out preparatory emulsification in 30 minutes while use the homogeneous mixer to stir; Then under 10MPa pressure, homogenize with homogenizer, be quickly cooled to 20 ℃ and the preparation emulsion oil-in-water.The water of the grease that consists of 12.1 wt% of this emulsion, the lactoprotein of 4.1 wt% and 76.6 wt%.The lactic acid bacteria fermenting agent (Mixed Microbes of saliva chain coccus thermophilous subspecies and lactobacillus delbruockii subspecies bulgaricus) that in 100 parts of emulsions that so obtain, adds 1 part of Christian Hansen manufactured; Under 40 ℃, ferment; Become 4.4 time point in the pH value and be quickly cooled to 5 ℃, to stop fermentation.Then, under 80 ℃, this tunning is carried out 10 minutes heat sterilizations immediately, be quickly cooled to 5 ℃ then, and " the lactic fermentation emulsion 1 " of acquisition experimental example 1.This " lactic fermentation emulsion 1 " is 4.5 in sterilization and cooled pH value.To fill a prescription with the result be summarized in table 1.
Experimental example 2
Except with 12.0 parts of medium heat skimmed milk power (YOTSUBA Co.; Ltd. manufacturing) change to 12.0 parts of skimmed milk power low in calories (YOTSUBA Co.; Ltd. make) in addition, all the other are implemented according to the method for experimental example 1, obtain " the lactic fermentation emulsion 2 " of experimental example 2.This " lactic fermentation emulsion 2 " is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 1.
Experimental example 3
Except with 12.0 parts of medium heat skimmed milk power (YOTSUBA Co.; Ltd. make) change to 35.0 parts of degreasings with 76.0 parts of water and concentrate newborn (YOTSUBA Co.; Ltd. make) with 53.0 parts beyond the water, all the other are implemented according to the method for experimental example 1, " the lactic fermentation emulsion 3 " of acquisition experimental example 3.This " lactic fermentation emulsion 3 " is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 1.
The prescription and the result of experimental example 1 to experimental example 3 are summarized in table 1.
[table 1]
| ? | Experimental example 1 | Experimental example 2 | Experimental example 3 |
| Medium heat skimmed milk power | 12.0 | 0.0 | 0.0 |
| Skimmed milk power low in calories | 0.0 | 12.0 | 0.0 |
| Degreasing concentrates breast | 0.0 | 0.0 | 35.0 |
| Full milk albumen | 0.0 | 0.0 | 0.0 |
| Vegetative grease | 12.0 | 12.0 | 12.0 |
| Whipping cream | 0.0 | 0.0 | 0.0 |
| Water | 76.0 | 76.0 | 53.0 |
| Add up to | 100.0 | 100.0 | 100.0 |
| ? | ? | ? | ? |
| Grease | 12.1 | 12.1 | 12.7 |
| Protein | 4.1 | 4.1 | 4.1 |
| Lactic acid bacteria fermenting agent | Lactic acid bacteria fermenting agent 1 | Lactic acid bacteria fermenting agent 1 | Lactic acid bacteria fermenting agent 1 |
| ? | ? | ? | ? |
| Defatted milk solid | 11.4 | 11.4 | 10.7 |
| Butterfat | 0.1 | 0.1 | 0.1 |
| Vegetative grease | 12.0 | 12.0 | 12.0 |
| ? | ? | ? | ? |
| The pH value | 4.5 | 4.5 | 4.5 |
| Tart flavour | Tart flavour is arranged | Tart flavour is arranged | Tart flavour is arranged |
| State | Creaminess | Creaminess | Creaminess |
Experimental example 4
Except with 12 parts of vegetable seed fixed oils (FUJI OIL Co.; Ltd. make) and 76 parts of water change to 12.0 parts of medium heat skimmed milk power (YOTSUBA Co.; Ltd. make) and 24 parts of whipping cream (YOTSUBA Co.; Ltd. make) with 64 parts beyond the water, all the other are implemented according to the method for experimental example 1, " the lactic fermentation emulsion 4 " of acquisition experimental example 4.This " lactic fermentation emulsion 4 " is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 2.
Experimental example 5
Except 12.0 portions of medium heat skimmed milk powers (YOTSUBA Co., Ltd. makes) are reduced to 9.0 parts, 76.0 parts of water are increased to beyond 79.0 parts, all the other are implemented according to the method for experimental example 1, obtain " the lactic fermentation emulsion 5 " of experimental example 5.This " lactic fermentation emulsion 5 " is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 2.
Experimental example 6
In the prescription that 3.0 parts of full milk albumen (Ingredia manufactured) is added to experimental example 1,76.0 parts of water are reduced to 73.0 parts, all the other are implemented according to the method for experimental example 1, obtain " the lactic fermentation emulsion 6 " of experimental example 6.This " lactic fermentation emulsion 6 " is 4.8 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 2.
The prescription and the result of experimental example 4 to experimental example 6 are summarized in table 2.
[table 2]
| ? | Experimental example 4 | Experimental example 5 | Experimental example 6 |
| Medium heat skimmed milk power | 12.0 | 9.0 | 12.0 |
| Skimmed milk power low in calories | 0.0 | 0.0 | 0.0 |
| Degreasing concentrates breast | 0.0 | 0.0 | 0.0 |
| Full milk albumen | 0.0 | 0.0 | 3.0 |
| Vegetative grease | 0.0 | 12.0 | 12.0 |
| Whipping cream | 24.0 | 0.0 | 0.0 |
| Water | 64.0 | 79.0 | 73 |
| Add up to | 100.0 | 100.0 | 100.0 |
| ? | ? | ? | ? |
| Grease | 11.4 | 12.1 | 12.1 |
| Protein | 4.2 | 3.1 | 6.7 |
| Lactic acid bacteria fermenting agent | Lactic acid bacteria fermenting agent 1 | Lactic acid bacteria fermenting agent 1 | Lactic acid bacteria fermenting agent 1 |
| ? | ? | ? | ? |
| Defatted milk solid | 12.4 | 8.6 | 14.1 |
| Butterfat | 11.4 | 0.0 | 0.0 |
| Vegetative grease | 0.0 | 12.0 | 12.0 |
| ? | ? | ? | ? |
| The pH value | 4.5 | 4.5 | 4.8 |
| Tart flavour | Tart flavour is arranged | Tart flavour is arranged | Tart flavour is arranged |
| Proterties | Creaminess | Aqueous | Pasty state |
Experimental example 7
Except 12.0 parts of vegetable seed fixed oils (FUJI OIL Co., Ltd. makes) are reduced to 6.0 parts, 76.0 parts of water are increased to beyond 82.0 parts, all the other are implemented according to the method for experimental example 1, obtain " the lactic fermentation emulsion 7 " of experimental example 7.This " lactic fermentation emulsion 7 " is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 3.
Experimental example 8
Except 12.0 parts of vegetable seed fixed oils (FUJI OIL Co., Ltd. makes) are increased to 28.0 parts, 76.0 parts of water are reduced to beyond 60.0 parts, all the other are implemented according to the method for experimental example 1, obtain " the lactic fermentation emulsion 8 " of experimental example 8.This " lactic fermentation emulsion 8 " is 5.0 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 3.
Experimental example 9
Prepare emulsion oil-in-water according to the method for experimental example 1, ferment, become 5.1 time point in pH value this emulsion is quickly cooled to 5 ℃, ferment stopping.Then, under 80 ℃, this tunning is carried out 10 minutes heat sterilizations immediately, be quickly cooled to 5 ℃ then, obtain " the lactic fermentation emulsion 9 " of experimental example 9.This " lactic fermentation emulsion 9 " is 5.2 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 3.
The prescription and the result of experimental example 7 to experimental example 9 are summarized in table 3.
[table 3]
| ? | Experimental example 7 | Experimental example 8 | Experimental example 9 |
| Medium heat skimmed milk power | 12.0 | 12.0 | 12.0 |
| Skimmed milk power low in calories | 0.0 | 0.0 | 0.0 |
| Degreasing concentrates breast | 0.0 | 0.0 | 0.0 |
| Full milk albumen | 0.0 | 0.0 | 0.0 |
| Vegetative grease | 6.0 | 28.0 | 12.0 |
| Whipping cream | 0.0 | 0.0 | 0.0 |
| Water | 82.0 | 60.0 | 76.0 |
| Add up to | 100.0 | 100.0 | 100.0 |
| ? | ? | ? | ? |
| Grease | 6.12 | 28.1 | 12.1 |
| Protein | 4.1 | 4.1 | 4.1 |
| Lactic acid bacteria fermenting agent | Lactic acid bacteria fermenting agent 1 | Lactic acid bacteria fermenting agent 1 | Lactic acid bacteria fermenting agent 1 |
| ? | ? | ? | ? |
| Defatted milk solid | 11.4 | 11.4 | 11.4 |
| Butterfat | 0.0 | 0.0 | 0.0 |
| Vegetablefats | 6.0 | 28.0 | 12.0 |
| ? | ? | ? | ? |
| The pH value | 4.5 | 5.0 | 5.2 |
| Tart flavour | Tart flavour is arranged | Tart flavour is arranged | Tart flavour is arranged slightly |
| Proterties | Aqueous | Pasty state | Creaminess |
Experimental example 10
Except the lactic acid bacteria fermenting agent (mixed cell of lactococcus lactis subsp, Lactococcus lactis lactic acid subspecies, leuconostoc mesenteroides sub species cremoris, leuconostoc pseudomesenteroides, leuconostoc lactis) that adds 1 part of Christian Hansen manufactured and at 20 ℃ the bottom fermentation, all the other are implemented according to the method for embodiment 1.Become 4.8 time point in the pH value emulsion is quickly cooled to 5 ℃, to stop fermentation.Then, under 80 ℃, this tunning is carried out 10 minutes heat sterilizations immediately, be quickly cooled to 5 ℃ then, obtain " the lactic fermentation emulsion 10 " of experimental example 10.This " lactic fermentation emulsion 10 " is 5.1. in sterilization and cooled pH value
To fill a prescription with the result be summarized in table 4.
Experimental example 11
Except the lactic acid bacteria fermenting agent (Mixed Microbes of lactococcus lactis subsp, Lactococcus lactis lactic acid subspecies, the mutation of Lactococcus lactis lactic acid subspecies diacetyl, leuconostoc mesenteroides sub species cremoris) that adds 1 part of Christian Hansen manufactured and fermenting under 20 ℃, all the other are implemented according to the method for experimental example 1.Become 4.8 time point in the pH value and make this emulsion be quickly cooled to 5 ℃, to stop fermentation.Then, under 80 ℃, this tunning is carried out 10 minutes heat sterilizations immediately, be quickly cooled to 5 ℃ then, obtain " the lactic fermentation emulsion 11 " of comparative experiments example 7.This " lactic fermentation emulsion 11 " is 5.1 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 4.
Experimental example 12
Except the full milk albumen with 5.0 parts of Ingredia manufactured is added in the prescription of experimental example 1,76.0 parts of water is reduced to 71.0 parts, all the other are implemented according to the method for experimental example 1, and obtain " the lactic fermentation emulsion 12 " of experimental example 12.This " lactic fermentation emulsion 12 " is 5.0 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 4.
The prescription and the result of experimental example 10 to experimental example 12 are summarized in table 4.
[table 4]
Experimental example 13
Prepare emulsion oil-in-water according to the method for experimental example 1, ferment, become 5.4 time point in pH value this emulsion is quickly cooled to 5 ℃, ferment stopping.Then, under 80 ℃, this tunning is carried out 10 minutes heat sterilizations immediately, be quickly cooled to 5 ℃, obtain " the lactic fermentation emulsion 13 " of experimental example 13.This " lactic fermentation emulsion 13 " is 5.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 5.
Experimental example 14
Commercially available cream cheese
As commercially available cream cheese, the cream cheese that uses Tatura Milk Industries Limited to make.
To be summarized in table 5 to the evaluation of this commercially available cream cheese.
Comparative experiments example 1
Except 12.0 portions of medium heat skimmed milk powers (YOTSUBA Co., Ltd. makes) are reduced to 7.0 parts, 76.0 parts of water are increased to beyond 81.0 parts, all the other are implemented according to the method for experimental example 1, obtain the lactic fermentation emulsion of comparative experiments example 1.This lactic fermentation is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 5.
The prescription and the result of experimental example 13 and experimental example 14 and comparative experiments example 1 are summarized in table 5.
[table 5]
Comparative experiments example 2
Except 12.0 parts of vegetable seed fixed oils (FUJI OIL Co., Ltd. makes) are reduced to 4.0 parts, 76.0 parts of water are increased to beyond 84.0 parts, all the other are implemented according to the method for experimental example 1, obtain the lactic fermentation emulsion of comparative experiments example 2.This lactic fermentation emulsion is 4.5 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 6.
Comparative experiments example 3
Except 12.0 parts of vegetable seed fixed oils (FUJI OIL Co., Ltd. makes) are increased to 35.0 parts, 76.0 parts of water are reduced to beyond 53.0 parts, all the other are implemented according to the method for experimental example 1, obtain the lactic fermentation emulsion of comparative experiments example 3.This lactic fermentation emulsion is 5.0 in sterilization and cooled pH value.
To fill a prescription with the result be summarized in table 6.
Comparative experiments example 4
As commercially available yoghourt, the matzoon (Bulgaria Yogurt) that uses Meiji Dairies Corporation to make.To be summarized in table 6 to the evaluation of this sour milk.
The prescription and the result of comparative experiments example 2 to comparative experiments example 4 are summarized in table 6.
[table 6]
Embodiment 1
In 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 1.0 parts of palm fractionation fixed oils (31 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), add 0.15 part of lecithin, 0.07 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make); Mix and fusing, obtain oil phase.
Additionally; With 0.4 portion of skimmed milk power, 0.05 part of sucrose polyunsaturated fatty acid ester (trade name: S-570; Mitsubishi-Kagaku Foods Corporation manufacturing), 0.15 part of polyglycereol polyunsaturated fatty acid ester (trade name: SY Glyster MS-5S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), the lactic acid emulsion of 0.2 part of calgon, 0.02 part of sodium acid carbonate, 0.01 part of xanthans, 0.01 part of guar gum, 0.1 part of milk flavour, 1.0 parts of experimental examples 1 is dissolved and is scattered in 67.84 parts of water, the preparation water.
Utilize the homogeneous mixer under 65 ℃, oil phase and water stirring to be carried out preparatory emulsification in 30 minutes; Utilize UHTS device (Iwai Kikai Kogyo Co. then; Ltd. make) under 144 ℃, carry out the sterilization treatment of 4 seconds direct mode of heating; Under the pressure that homogenizes of 4MPa, homogenize then, be cooled to 10 ℃ at once.Carry out about 24 hours slaking after the cooling, obtain the foaming characteristic emulsion oil-in-water.
In this foaming characteristic emulsion oil-in-water of 1kg, add 80g granulated sugar (granulated sugar), utilize the whipping method to beat, carry out the mensuration of expansion rate, conformality, separated form water according to said method.In addition, mouth dissolubility, newborn sense of taste, mouthfeel through the foaming substance beaten are estimated.
To fill a prescription with the result be summarized in table 7.
Embodiment 2
Except 67.84 parts of water and 0.4 portion of skimmed milk power being changed to 66.24 parts of water and 2.0 portions the skimmed milk power, all the other are used with embodiment 1 same prescription and carry out the processing same with embodiment 1, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 7.
Embodiment 3
Except 67.84 parts of water and 0.4 portion of skimmed milk power being changed to 64.84 parts of water and 3.4 portions the skimmed milk power, all the other are used with embodiment 1 same prescription and carry out the processing same with embodiment 1, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 7.
Prescription and the result of embodiment 1 to embodiment 3 are summarized in table 7.
[table 7]
。
Embodiment 4
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 2, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 8.
Embodiment 5
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 3, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 8.
Embodiment 6
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 4, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 8.
Embodiment 7
Except 1.0 parts of experimental example 1 lactic acid prescription emulsions being changed to the lactic acid prescription emulsion of 1.0 parts of experimental examples 5, all the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 8.
Prescription and the result of embodiment 4 to embodiment 7 are summarized in table 8.
[table 8]
。
Embodiment 8
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to 1.0 parts of lactic fermentation emulsions of experimental example 6, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 identical modes.To fill a prescription with the result be summarized in table 9.
Embodiment 9
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 7, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 9.
Embodiment 10
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 8, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 9.
Embodiment 11
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 9, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 9.
Prescription and the result of embodiment 8 to embodiment 11 are summarized in table 9.
[table 9]
Embodiment 12
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 10, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 10.
Embodiment 13
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 11, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 10.
Embodiment 14
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 12, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 10.
Embodiment 15
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 13, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with the same way as of embodiment 2.To fill a prescription with the result be summarized in table 10.
Prescription and the result of embodiment 12 to embodiment 15 are summarized in table 10.
[table 10]
Embodiment 16
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 14, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 11.
Embodiment 17
Except with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of sclerosis palm-kernel oil (38 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.15 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 66.24 parts of water change to 15.0 portions of palm-kernel oils (29 ℃ of fusing points), 3.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 2.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.10 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make), 75.21 parts beyond the water; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 11.
Embodiment 18
Except with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of sclerosis palm-kernel oil (38 ℃ of fusing points), 1.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.15 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 66.24 parts of water change to 26.0 portions of palm-kernel oils (29 ℃ of fusing points), 6.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 2.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 6.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.02 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make), 56.29 parts beyond the water; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 11.
Embodiment 19
Except with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of sclerosis palm-kernel oil (38 ℃ of fusing points), 1.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.15 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 66.24 parts of water change to 33.0 portions of palm-kernel oils (29 ℃ of fusing points), 7.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 2.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 6.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.01 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make), 48.30 parts beyond the water; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 11.
Prescription and the result of embodiment 16 to embodiment 19 are summarized in table 11.
[table 11]
Embodiment 20
Except the lactic fermentation emulsion with 66.24 parts of water, 1.0 parts of experimental examples 1 changes to the lactic fermentation emulsion of 66.64 parts of water, 0.6 part of experimental example 1; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 12.
Embodiment 21
Except the lactic fermentation emulsion with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 66.24 parts of water, 2.0 portions of skimmed milk powers, 1.0 parts of experimental examples 1 changes to the lactic fermentation emulsion of 19.8 portions of palm-kernel oils (29 ℃ of fusing points), 65.54 parts of water, 1.9 portions of skimmed milk powers, 2.0 parts of experimental examples 1; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 12.
Embodiment 22
Except the lactic fermentation emulsion with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 66.24 parts of water, 2.0 portions of skimmed milk powers, 1.0 parts of experimental examples 1 changes to the lactic fermentation emulsion of 19.6 portions of palm-kernel oils (29 ℃ of fusing points), 64.04 parts of water, 1.6 portions of skimmed milk powers, 4.0 parts of experimental examples 1; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 12.
Embodiment 23
Except the lactic fermentation emulsion with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 66.24 parts of water, 2.0 portions of skimmed milk powers, 1.0 parts of experimental examples 1 changes to the lactic fermentation emulsion of 19.1 portions of palm-kernel oils (29 ℃ of fusing points), 61.04 parts of water, 1.1 portions of skimmed milk powers, 8.0 parts of experimental examples 1; All the other carry out the processing same with embodiment 2 with embodiment 2 same prescriptions, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 12.
Prescription and the result of embodiment 20 to embodiment 23 are summarized in table 12.
[table 12]
。
Embodiment 24
Except the lactic fermentation emulsion with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 66.24 parts of water, 2.0 portions of skimmed milk powers, 1.0 parts of experimental examples 1 changes to the lactic fermentation emulsion of 18.7 portions of palm-kernel oils (29 ℃ of fusing points), 57.84 parts of water, 0.7 portion of skimmed milk power, 12.0 parts of experimental examples 1; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 12.
Prescription and the result of embodiment 24 are summarized in table 13.
[table 13]
Embodiment 25
Except 67.84 parts of water, 0.4 portion of skimmed milk power being changed to 64.64 parts of water, 3.6 portions the skimmed milk power, all the other are used with embodiment 1 same prescription and carry out the processing same with embodiment 1, to estimate with embodiment 1 same method.To fill a prescription with the result be summarized in table 14.
Embodiment 26
Except 67.84 parts of water, 0.4 portion of skimmed milk power being changed to 64.14 parts of water, 4.1 portions the skimmed milk power; All the other are used with embodiment 1 same prescription and carry out the processing same with embodiment 1; To estimate with embodiment 1 same mode, will fill a prescription with the result be summarized in table 14.
Embodiment 27
Except 67.84 parts of water, 0.4 portion of skimmed milk power being changed to 61.04 parts of water, 7.2 portions the skimmed milk power, all the other are used with embodiment 1 same prescription and carry out the processing same with embodiment 1, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 14.
Embodiment 28
Except 67.84 parts of water, 0.4 portion of skimmed milk power being changed to 55.74 parts of water, 12.5 portions the skimmed milk power, all the other are used with embodiment 1 same prescription and carry out the processing same with embodiment 1, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 14.
Prescription and the result of embodiment 25 to embodiment 28 are summarized in table 14.
[table 14]
Embodiment 29
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changes to the lactic fermentation emulsion of 1.0 parts of experimental examples 2, all the other are used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 15.
Embodiment 30
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 3, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 15.
Embodiment 31
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 4, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 15.
Embodiment 32
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 5, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 15.
Prescription and the result of embodiment 29 to embodiment 32 are summarized in table 15.
[table 15]
Embodiment 33
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 6, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 16.
Embodiment 34
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 7, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 16.
Embodiment 35
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 8, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 16.
Embodiment 36
Except 1.0 parts of experimental examples, 1 lactic fermentation emulsion is changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 9, all the other are used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 16.
Prescription and the result of embodiment 33 to embodiment 36 are summarized in table 16.
[table 16]
Embodiment 37
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 10, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 17.
Embodiment 38
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 11, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 17.
Embodiment 39
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 12, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 17.
Embodiment 40
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 13, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 17.
Prescription and the result of embodiment 37 to embodiment 40 are summarized in table 17.
[table 17]
Embodiment 41
Except the lactic fermentation emulsion with 1.0 parts of experimental examples 1 changed to the lactic fermentation emulsion of 1.0 parts of experimental examples 14, all the other were used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 18.
Embodiment 42
Except with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of sclerosis palm-kernel oil (38 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.07 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 64.14 parts of water change to 15.0 portions of palm-kernel oils (29 ℃ of fusing points), 3.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 2.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.10 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make), 73.11 parts beyond the water; All the other are used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 18.
Embodiment 43
Except with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of sclerosis palm-kernel oil (38 ℃ of fusing points), 1.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.07 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 64.14 parts of water change to 26.0 portions of palm-kernel oils (29 ℃ of fusing points), 6.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 2.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 6.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.02 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make), 54.19 parts beyond the water; All the other are used with embodiment 26 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 18.
Embodiment 44
Except with 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of sclerosis palm-kernel oil (38 ℃ of fusing points), 1.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.07 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 64.14 parts of water change to 33.0 portions of palm-kernel oils (29 ℃ of fusing points), 7.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 2.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 6.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), 0.01 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make), 46.20 parts beyond the water; All the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 26, to estimate with embodiment 26 same modes.To fill a prescription with the result be summarized in table 18.
Prescription and the result of embodiment 41 to embodiment 44 are summarized in table 18.
[table 18]
Comparative example 1
Except lactic fermentation emulsion, the Jiang Shui that does not use experimental example 1 is set at 67.24 parts, all the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 19.
Comparative example 2
Except the lactic fermentation emulsion with experimental example 1 changed to the lactic fermentation emulsion of comparative experiments example 1, all the other were used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, according to estimating with embodiment 2 same modes.To fill a prescription with the result be summarized in table 19.
Comparative example 3
Except the lactic fermentation emulsion with experimental example 1 changes to the lactic fermentation emulsion of comparative experiments example 4, all the other are used with embodiment 2 same prescriptions and carry out the processing same with embodiment 2, to estimate with embodiment 2 same modes.To fill a prescription with the result be summarized in table 19.
The prescription and the result of comparative example 1 to comparative example 3 are summarized in table 19.
[table 19]
Embodiment 45
In 20.0 portions of palm-kernel oils (29 ℃ of fusing points), 5.0 parts of harden palm-kernel oil (38 ℃ of fusing points), 1.0 parts of fractionation palm fixed oils (31 ℃ of fusing points), 4.0 parts of vegetable seed fixed oils (35 ℃ of fusing points), add 0.15 part of lecithin, 0.07 part of polyglycereol unsaturated fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin Kogyo Co.; Ltd. make); Mix and fusing, obtain oil phase.
Additionally; With 0.4 portion of skimmed milk power, 0.05 part of sucrose polyunsaturated fatty acid ester (trade name: S-570; Mitsubishi-Kagaku Foods Corporation manufacturing), 0.15 part of polyglycereol polyunsaturated fatty acid ester (trade name: SY Glyster MS-5S; Sakamoto Yakuhin Kogyo Co.; Ltd. manufacturing), 0.2 part of calgon, 0.02 part of sodium acid carbonate, 0.01 part of xanthans, 0.01 part of guar gum, 0.1 part of milk flavour dissolve and are scattered in 67.24 parts of water, the preparation water.
Oil phase and water are carried out the processing same with embodiment 1, obtain emulsion oil-in-water A.
In 1kg emulsion oil-in-water (be mixed into the lactic fermentation emulsion of 1.0 parts of experimental examples 1 among 100.0 parts of emulsion oil-in-water A and obtain), add 80g granulated sugar, beat, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 20.
Embodiment 46
Except the lactic fermentation emulsion with 2.0 parts of experimental examples 1 was mixed among the emulsion oil-in-water A prepared among 100.0 parts of embodiment 45, all the other were to beat with embodiment 45 same modes, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 20.
Embodiment 47
Except the lactic fermentation emulsion with 5.0 parts of experimental examples 1 was mixed among the emulsion oil-in-water A prepared among 100.0 parts of embodiment 45, all the other were beaten with embodiment 45 same modes, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 20.
Embodiment 48
Except the lactic fermentation emulsion with 10.0 parts of experimental examples 1 was mixed among the emulsion oil-in-water A prepared among 100.0 parts of embodiment 45, all the other were beaten with embodiment 45 same modes, to estimate with embodiment 1 same mode.To fill a prescription with the result be summarized in table 20.
Prescription and the result of embodiment 45 to embodiment 48 are summarized in table 20.
[table 20]
Embodiment 49
The lactic fermentation emulsion of 15.0 parts of experimental examples 1 is mixed among the emulsion oil-in-water A prepared among 100.0 parts of embodiment 45, to beat, to estimate with embodiment 1 same mode with embodiment 45 same modes.To fill a prescription with the result be summarized in table 21.
[table 21]
Utilizability in the industry
The present invention relates to contain the emulsion oil-in-water of lactic fermentation emulsion, this emulsion relates to the foaming characteristic emulsion oil-in-water particularly.
Claims (12)
1. emulsion oil-in-water, it comprises specific lactic fermentation emulsion, and this lactic fermentation emulsion contains grease, defatted milk solid and water, and wherein, the amount of grease is 4.5 to 35.0 wt%, and the amount of lactoprotein is 2.5 to 11.0 wt%.
2. the described emulsion oil-in-water of claim 1, the lactic acid bacteria of wherein in the said lactic fermentation emulsion of preparation, using is the combination of streptococcus and Lactobacillus.
3. the described emulsion oil-in-water of claim 1, the pH of wherein said lactic fermentation emulsion is 3.5 to 5.3.
4. the described emulsion oil-in-water of claim 1, the state of wherein said lactic fermentation emulsion under 5 ℃ are aqueous, creaminess and/or pasty state.
5. the described emulsion oil-in-water of claim 1 wherein in said emulsion oil-in-water the time, is containing the said lactic fermentation emulsion of 0.5 to 13 wt% with the blend of said lactic fermentation emulsion in advance with respect to whole emulsion oil-in-waters; When said lactic fermentation emulsion is mixed with emulsion oil-in-water A, it is 0.5 to 15 part with respect to the amount of 100 parts of said lactic fermentation emulsions of said emulsion oil-in-water A.
6. the described emulsion oil-in-water of claim 1, wherein the amount of grease is 15 to 50 wt%, and the amount of defatted milk solid is 0.5 to 12.0 wt%.
7. the described emulsion oil-in-water of claim 6, the amount of the defatted milk solid in the wherein said emulsion oil-in-water is lower than 3.5 wt%.
8. the described emulsion oil-in-water of claim 6, the amount of the defatted milk solid in the wherein said emulsion oil-in-water is 3.5 to 12.0 wt%.
9. the described emulsion oil-in-water of claim 1 is the sodium laurate grease more than 50 wt% in wherein whole greases.
10. the described emulsion oil-in-water of claim 1, the pH of wherein said emulsion oil-in-water is 6.4 to 6.8.
11. emulsion oil-in-water, the emulsion oil-in-water that wherein each described emulsion oil-in-water is a foaming characteristic in the claim 1 to 10.
12. the described emulsion oil-in-water of claim 11, wherein said emulsion oil-in-water are the foaming characteristic emulsion oil-in-waters with expansion rate of 40 to 180%.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008-333400 | 2008-12-26 | ||
| JP2008333400 | 2008-12-26 | ||
| PCT/JP2009/006877 WO2010073536A1 (en) | 2008-12-26 | 2009-12-15 | Oil-in-water emulsion containing lactic acid fermentation emulsion |
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| Publication Number | Publication Date |
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| CN102325461A true CN102325461A (en) | 2012-01-18 |
| CN102325461B CN102325461B (en) | 2014-10-01 |
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| JP (1) | JPWO2010073536A1 (en) |
| CN (1) | CN102325461B (en) |
| SG (1) | SG172378A1 (en) |
| WO (1) | WO2010073536A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410479A (en) * | 2017-09-06 | 2017-12-01 | 光明乳业股份有限公司 | A kind of acidified milk and preparation method thereof |
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| JPWO2017110770A1 (en) * | 2015-12-25 | 2018-10-18 | 株式会社明治 | Foamable oil-in-water emulsion |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007151459A (en) * | 2005-12-05 | 2007-06-21 | Fuji Oil Co Ltd | Food comprising lactic-acid fermented substance |
| WO2007088678A1 (en) * | 2006-01-31 | 2007-08-09 | Fuji Oil Company, Limited | Oil-in-water type emulsion |
| JP4753163B2 (en) * | 2006-07-05 | 2011-08-24 | 不二製油株式会社 | Acid foamable oil-in-water emulsion |
-
2009
- 2009-12-15 JP JP2010543807A patent/JPWO2010073536A1/en active Pending
- 2009-12-15 SG SG2011046554A patent/SG172378A1/en unknown
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410479A (en) * | 2017-09-06 | 2017-12-01 | 光明乳业股份有限公司 | A kind of acidified milk and preparation method thereof |
| CN107410479B (en) * | 2017-09-06 | 2023-12-08 | 光明乳业股份有限公司 | Fermented milk and preparation method thereof |
Also Published As
| Publication number | Publication date |
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| JPWO2010073536A1 (en) | 2012-06-07 |
| CN102325461B (en) | 2014-10-01 |
| WO2010073536A1 (en) | 2010-07-01 |
| SG172378A1 (en) | 2011-07-28 |
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