JP2000014316A - Milk-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To eliminate problems comprising the variation in the composition of milk, the variation in the production of the milk due to the difference of season, etc., although the milk has excellent nutrition and excellent flavor and is thereby not only drunk but also widely used as a raw material for milk products such as custards, e.g. custard puddings and custard creams, gelled foods, e.g. Bavarian creams, and pancakes, and further eliminate problems that the flavors of concentrated milk-like products comprising oils, fats or non-fat solid contents emulsified with emulsifiers and used instead of the milk products are easily affected by the emulsifiers to remarkably deteriorate the values of the products. SOLUTION: This milk-like food comprises an oil-in-water type emulsion comprising oils or fats, a natural food raw material containing an emulsifying component, a phosphate salt and water. The oils or fats and the phosphate are contained in amounts of 5-20 wt.% and 0.01-1.0 wt.%, respectively, and the natural food raw material containing the emulsifying component is contained in an amount of 0.1-15.0 wt.% as the content of the emulsifying component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a milk-like food.

[0002]

BACKGROUND OF THE INVENTION Milk has excellent nutrition and flavor and is not only used for beverages, but also for custards such as custard pudding and custard cream, gelled foods such as bavarois, and bread. It is also widely used as a raw material for dairy products such as cakes.

[0003] However, milk has fluctuations in composition and fluctuations in production volume due to seasons, and such fluctuations in composition and production volume are caused by dairy products that need to be constantly supplied at a constant quality and according to consumption. This was a major problem as a raw material for. In addition, the content of fats and oils in milk is about 3 to 4% by weight, the content of non-fat solids is about 8 to 10% by weight, and most of the rest is water. There was a problem.

In order to solve such a problem, fats and oils 6
A concentrated milk-like composition obtained by emulsifying １５15% by weight and non-fat solids 16-40% by weight with an emulsifier has also been proposed (JP-B-56-1050, JP-B-57-5305).
No. 0). However, these conventional concentrated milk-like compositions include lecithin, sorbitan fatty acid esters,
Fatty acid esters such as glycerin fatty acid ester and sucrose fatty acid ester are used as emulsifiers, and these emulsifiers may affect the flavor of the concentrated milk-like composition, and the product value may be significantly impaired.

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, the use of a food material containing an emulsifying component such as lecithin makes it possible to reduce the flavor of the emulsifier as compared with the case where lecithin or the like is used directly as an emulsifier. The present inventors have found that a milk-like food having no influence on the food can be obtained, and have completed the present invention.

[0006]

That is, the milk-like food of the present invention is an oil-in-water type emulsifier containing a fat or oil, a naturally derived food material containing an emulsifying component, a phosphate, a non-fat solid, and water. 5 to 20% by weight of fats and oils, and a naturally derived food material containing an emulsifying component has a content of the emulsifying component of 0.1 to 1%.
It is characterized by containing 5.0% by weight and 0.01 to 1.0% by weight of a phosphate. In the present invention, as a naturally derived food material containing an emulsifying component, milk, skim milk powder, whole milk powder, whey powder, buttermilk, fresh cream, cheese, milk protein hydrolyzate, whole egg, egg yolk, and egg white are preferable.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the milk-like food of the present invention, examples of fats and oils include rapeseed oil, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, milk fat, lard, tallow fat, fish oil and the like. Animal and vegetable fats and oils or fats and oils obtained by subjecting them to treatments such as hydrogenation, isomerization, transesterification, and fractionation can be used alone or in combination.

[0008] Naturally-derived food materials containing an emulsifying component used for emulsifying the above fats and oils include, for example, milk, skim milk powder, whole milk powder, whey powder, buttermilk, fresh cream, cheese, whole egg, egg yolk, Egg white. Among these, skim milk powder, fresh cream, cheese, milk protein hydrolyzate, and egg yolk are particularly preferred. Naturally derived food materials containing emulsifying components can be used alone or in combination of two or more.

The milk-like food of the present invention contains a phosphate together with the above-mentioned food containing the fats and oils and the emulsifying component, and these are emulsified in an oil-in-water type. Examples of the phosphate include orthophosphates such as sodium phosphate monobasic, potassium phosphate monobasic, and sodium phosphate dibasic, and polymeric phosphates such as sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate. Species or two or more can be used. The milk-like food of the present invention contains 5 to 20% by weight of the above fats and oils, and uses a naturally derived food material containing an emulsifying component as an emulsifying component. 1 to 15.0% by weight, phosphate to 0.01 to
It is essential to contain 1.0% by weight, but in particular, 8 to 16% by weight of fats and oils, and 1.0 to 10.0% by weight of a natural food material containing an emulsifying component as an emulsifying component Preferably, the salt is contained in an amount of 0.02 to 0.8% by weight. If the content of fats and oils is larger than the above range, the viscosity becomes high and it becomes difficult to handle. If the content of fats and oils is less than the above range, the distribution cost increases and the economic merit decreases. Emulsification becomes unstable when the content of a naturally derived food material containing an emulsifying component is more than the above range,
If the amount is too small, the emulsification of the oil phase and the aqueous phase becomes insufficient and oil-off occurs. Further, when the content of the phosphate is larger than the above range, the buffering action of the pH is weakened, and a quality stabilizing effect cannot be expected. When the content is small, the dispersion of each component is deteriorated.

[0010] When a food material containing an oil or fat, such as fresh cream or cheese, is used as a food material containing an emulsifying component, the ratio of the emulsifying component contained in the fresh cream or cheese is 0%. 0.1-15.0% by weight, and the fats and oils may be added so that the total amount of fats and oils derived from fresh cream and cheese and other fats and oils is 5-20% by weight.

Incidentally, the milk-like food of the present invention may further contain additives such as flavors, coloring agents, antioxidants and preservatives, if necessary.

In order to produce the milk-like food of the present invention, 5-20% by weight of fats and oils and 0.1-15.0% by weight of a naturally derived food material containing an emulsifying component in a content of an emulsifying component are used. After preliminarily emulsifying a composition containing 0.01 to 1.0% by weight of a phosphate and 100% by weight of water in total, the composition is homogenized. A homomixer, a line mixer or the like can be used for the pre-emulsification, and a homogenizer can be used for the homogenization treatment. By pre-emulsifying the above composition, components such as oils and fats are emulsified into fine particles of about 10 to 3 μm, and further homogenized, thereby being emulsified into stable fine particles of about 1 μm or less. A stable emulsified state cannot be obtained only by the preliminary emulsification, and a stable fine-grained emulsified state cannot be obtained even when only the homogenization treatment is performed immediately without performing the preliminary emulsification.

[0013] Specifically, the fats and oils are heated to about 60 to 70 ° C. On the other hand, a food material containing an emulsifying component and a phosphate are dispersed and mixed in water, and heated to about 50 to 70 ° C. The oil phase and the aqueous phase thus prepared are pre-emulsified at a temperature of about 50 to 70 ° C. using a homomixer or a line mixer. After pre-emulsification, 50 to 1 with a homogenizer
Homogenize at a homogenizing pressure of about 50 kg / cm ² . When an actual product is manufactured, it is sterilized as necessary after homogenization, homogenized again, cooled to 10 ° C. or lower, and then aseptically packaged to produce a product. For the above sterilization, a UHT sterilizer can be used. Examples of the UHT sterilizer include a direct sterilizer (for example, manufactured by Izumi Food Machinery) and an indirect sterilizer (for example, APV Ultramatic made in the UK). However, all of the devices are sterilized by holding at 140 to 150 ° C. for about 2 to 10 seconds.

[0014]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. Example 1 8 kg of refined palm oil (melting point 35 ° C) was dissolved by heating to 65 ° C. On the other hand, 10 kg of skim milk powder was added to 81.5 kg of water.
(2.8 kg as casein which is an emulsifying component contained in skim milk powder) and 0.5 kg of monosodium phosphate were uniformly dispersed to obtain an aqueous phase. Heating the aqueous phase to 65 ° C.,
The oil phase was added thereto and pre-emulsified with a homomixer. Next, this pre-emulsion was homogenized at 80 kg / cm ² using a homogenizer (manufactured by Izumi Food Machinery). The obtained emulsion is sterilized by a direct heat sterilizer (manufactured by Izumi Food Machinery) at 140 ° C. for 2 seconds, homogenized with a homogenizer, and cooled to 10 ° C. using a plate cooler (manufactured by APV). To obtain milk-like food. These series of operations were performed under aseptic conditions.

Using the obtained milk-like food, a home bakery (National Home Bakery SD-BT101)
Thus, bread dough having the following composition was baked. A sensory test for flavor and taste was performed on the milk-like food and the bread obtained using the milk-like food. Table 1 shows the results.

Bread Dough Combination Powerful flour 280 g Sugar 17 g Skim milk 6 g Salt 5 g Butter 17 g Dry yeast 6 g Milk-like food 200 g

[0017]

[Table 1]

The results of the sensory test were as follows: ・ ・ ・: good flavor. Δ: Flavor is slightly inferior. ×: Inferior flavor. Was evaluated.

Comparative Example 1 Except that 2.8 kg of casein was used instead of skim milk powder,
A milk-like food was obtained in the same manner as in Example 1. However, casein was converted to a casein equivalent using a sodium salt.
Table 1 shows the results of a sensory test of taste and flavor of the obtained milk-like food and bread obtained by baking the milk-like food under the same conditions as in Example 1.

Example 2 In place of the refined palm oil of Example 1, 2 kg of rapeseed hardened oil (melting point: 34 ° C.) and 3 fresh creams in place of skim milk powder
0 kg (0.42 kg as casein which is an emulsifying component contained in the whipped cream, and 13.8 k as fat and oil content)
g) A milk-like food was obtained according to Example 1, except that 0.5 kg of tetrasodium pyrophosphate was used instead of monosodium phosphate and 64.5 kg of water was used. Table 1 shows the results of a sensory test of the flavor and taste of the obtained milk-like food and the bread obtained by baking the milk-like food in the same manner as in Example 1.

Comparative Example 2 0.42 kg of casein was used in place of the fresh cream, 15.8 kg of rapeseed hydrogenated oil, and 0.4% of tetrasodium pyrophosphate.
A milk-like food was obtained in the same manner as in Example 2 except that 5 kg and 83.3 kg of water were used. Table 1 shows the results of the sensory test for the flavor and taste of the obtained milk-like food and the bread obtained by baking the milk-like food in the same manner.

Example 3 Instead of the refined palm oil of Example 1, soy hydrogenated oil (melting point 3
4 ° C) 15 kg, 1 kg egg yolk instead of skim milk
(0.09 kg of lecithin, which is an emulsifying component contained in egg yolk), 0.5 kg of potassium tripolyphosphate instead of sodium phosphate monobasic, and 83.5 k of water
A milk-like food was obtained according to Example 1, except that g was used. Table 1 shows the results of the sensory test for the flavor and taste of the obtained milk-like food and the bread obtained by baking the milk-like food in the same manner.

Comparative Example 3 In place of egg yolk, 0.09 kg of lecithin and 1 part of soybean hardened oil
5 kg, 0.5 kg of potassium tripolyphosphate, water
A milk-like food was obtained in the same manner as in Example 3 except that 4 kg was used. Table 1 shows the results of the sensory test for the flavor and taste of the obtained milk-like food and the bread obtained by baking the milk-like food in the same manner.

[0024]

As described above, the milk-like food of the present invention is used as an emulsifier for emulsifying a specific proportion of fats and oils.
Instead of using lecithin and the like as it is, by adding in the form of a naturally-derived food material containing lecithin and the like as an emulsifying component, conventional edible emulsifiers such as lecithin are directly added There is no effect of additives on the flavor of the product as compared to. For this reason, the milk-like food of the present invention is superior in flavor and taste compared to conventional products. Further, according to the production method of the present invention, there is an effect that the above-mentioned excellent milk-like food can be produced reliably and efficiently.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Akira Matsumoto 4-66-1, Horikiri, Katsushika-ku, Tokyo Inside Miyoshi Oil & Fats Co., Ltd. (72) Tomi Kaneko 4-66-1, Horikiri, Katsushika-ku, Tokyo F term (reference) in Miyoshi Yushi Co., Ltd. 4B001 AC05 AC06 AC07 AC09 AC15 AC20 AC46 BC03 BC08 BC99 EC01 EC05 4B032 DB02 DG02 DK01 DK03 DK12 DK18 DK41 DK42 DK43 DK44 DK45 DK55 DK70 DL03 DL06

Claims (2)

[Claims] 1. An oil-in-water type emulsion containing a fat or oil, a naturally derived food material containing an emulsifying component, a phosphate, a non-fat solid product, and water, wherein the fat or oil is 5 to 20% by weight and emulsified. Naturally derived food material containing a water-soluble component contains 0.1 to 15.0% by weight of emulsifying component and 0.01 to 1.0% of phosphate.
A milk-like food characterized by containing by weight. 2. A naturally-derived food material containing an emulsifying component includes milk, skim milk powder, whole milk powder, whey powder, buttermilk, fresh cream, cheese, milk protein hydrolyzate, whole egg,
The milk-like food according to claim 1, which is egg yolk or egg white.