JP2001346516A - Oil-in-water type emulsified product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide the subject emulsified product capable of preventing heat denaturation of non-fat milk solid without using a compound such as a phosphate which has a fear of causing calcium insufficiency through excreting calcium from the body, and also maintaining a stable emulsified condition through fully dissolving in to water lactoprotein in the non-fat milk solid even if a non-fat milk solid-formulating ratio is high, and usable as e.g. foaming cream, coffee cream, concentrated milk. SOLUTION: This oil-in-water type emulsified product is characterized by containing 0.5-70 wt.% of saccharids on a solid basis, a total of 0.05-2 wt.% of organic acids and carbonates, and 1-25 wt.% of a non-fat milk solid, and also an emulsified product of oil and fat emulsified in oil-in-water type having a pH 6.0-7.5 in the weight ratio of the oil and fat to the total amount of water and the saccarides of (1:99) to (65:35).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a whipping cream,
The present invention relates to an oil-in-water emulsion used as a cream for coffee and the like.

[0002]

2. Description of the Related Art Oil-in-water emulsions such as foaming creams used for topping ice creams and cakes and creams for coffee usually contain water, oils and fats and non-fat milk solids containing milk proteins. Is emulsified in an oil-in-water type. However, for the purpose of stabilizing the emulsification of milk protein and preventing heat denaturation, conventionally, there is a first protein having a milk protein dissolving action.
Phosphates such as sodium phosphate, dibasic sodium phosphate and sodium hexametaphosphate, and citrates such as sodium citrate were added to the emulsion at about 0.1 to 1% by weight.

[0003]

However, there is a problem that phosphate and citrate bind to calcium in the body and calcium is excreted outside the body. In particular, when a large amount of phosphate is ingested, there is a risk that calcium, which is said to be the only nutrient lacking in the Japanese, is excreted from the body and causes calcium deficiency. For this reason, it is said that it is preferable to minimize the amount of phosphate or citrate used in the emulsion.

[0004] In view of the above, by using caseinate or sugar alcohol, it is possible to reduce the amount of phosphate or citrate used, or to add substantially no phosphate or citrate. It has been proposed to stabilize the emulsion (JP-A-10-215783, JP-A-11-56281, JP-A-11-56282, JP-A-10-304821, etc.).

[0005] However, the protein dissolving ability of caseinate is low, and there is a problem that the flavor is deteriorated if the amount used is increased to enhance the protein dissolving effect. The method of adding a sugar alcohol is originally intended to prevent the thermal denaturation of milk protein, and the milk protein is added by adding a sugar alcohol, similarly to the case where phosphate or citric acid is added. It was difficult to stably emulsify.
Further, in order to obtain a stable emulsion in an emulsified state, it is necessary that milk protein in non-fat milk solids is dissolved in water, but an emulsion containing a large amount of protein such as concentrated milk is required. If the amount of the non-fat milk solid content is increased to obtain the milk protein, it becomes difficult to dissolve the milk protein in water, and there is a problem that an emulsion cannot be obtained, or even if it is obtained, it is separated or solidified with time. Was.

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have set the pH of the emulsion within the range of 6.0 to 7.5, and contained a specific amount of an organic acid and a carbonate in the emulsion. By blending with a specific amount of saccharides, it does not substantially contain a phosphate or citrate having a milk protein dissolving action, or even with a very small amount of addition, has excellent milk protein solubility. Even if the ratio of non-fat milk solids is increased, milk protein is surely dissolved in water to obtain an emulsion having a stable and excellent flavor, and a whipped cream obtained by whipping the emulsion Have also been found to be excellent in texture and melting in the mouth, and have completed the present invention.

[0007]

That is, the oil-in-water emulsion of the present invention comprises 0.5 to 70% by weight of saccharides in solids, 0.05 to 2% by weight of organic acids and carbonates in total, and Fats and oils containing 1 to 25% by weight of a solid content of fat and oil, and the ratio of the sum of water and saccharides is such that fat: (water + saccharides) = 1: 99
-65: 35, wherein the oil-and-fat is emulsified in an oil-in-water type, wherein the pH of the emulsion is 6.0-7.5. In the present invention, it is preferable that sugars contain 30% by weight or more of sugar alcohol. In addition, one sugar alcohol having a degree of polymerization of a monosaccharide skeleton of 3 or less is contained in the saccharide.
It is preferred that the content be at least 10 wt%.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The saccharides used in the present invention include, for example, monosaccharides such as glucose, fructose and xylose, disaccharides such as lactose, sucrose, maltose and trehalose, isomerized sugars, oligosaccharides and starch hydrolysis. Products and sugar alcohols. The saccharide is incorporated in an amount within a range in which the solubility and the emulsifiability of the non-fat milk solid are stably maintained when the blending ratio in the emulsion is in the range of 0.5 to 70% by weight.
When the amount of saccharide added in the emulsion is less than 0.5% by weight,
The solubility of the milk protein becomes insufficient, and the stability of the emulsion is reduced particularly when the mixing ratio of the non-fat milk solids is high. If it exceeds 70% by weight, the non-fat milk solids cannot be dissolved. In order to surely disperse and dissolve the milk protein in the non-fat milk solids in water and to further enhance the stability of the emulsion, it is preferable that the sugar contains 30% by weight or more of a sugar alcohol. In particular, a sugar alcohol having a degree of polymerization of a monosaccharide skeleton of 3 or less can stably retain a dissolved milk protein. Therefore, a sugar alcohol having a degree of polymerization of a monosaccharide skeleton of 3 or less in a saccharide is 1% by weight or more. It is preferred to include. The above saccharides can be used alone or in combination of two or more.

As organic acids, citric acid, gluconic acid,
Examples thereof include succinic acid, lactic acid, and fumaric acid, and these can be used alone or in combination of two or more. Examples of the carbonate include sodium carbonate, sodium hydrogen carbonate, potassium carbonate and the like. These carbonates can be used alone or in combination. In the present invention, the above-mentioned organic acid and carbonate are mixed and used so that the proportion in the emulsion is 0.05 to 2% by weight. In order to improve the solubility of the compound, the minimum amount of the organic acid is 0.01% by weight or more, and the minimum amount of the carbonate is 0.01% by weight or more.
It is preferable to adjust the mixing ratio between the organic acid and the carbonate. When the total content of the organic acid and the carbonate in the emulsion is less than 0.05% by weight, the solubility of the milk protein is reduced and the heat resistance is reduced. If it exceeds 2% by weight, the flavor is reduced.

The non-fat milk solids include, for example, skim milk, skim milk powder, whey powder and the like. In addition, from the viewpoint of improving the flavor, non-fat milk solids derived from milk or whole milk powder can also be used. These non-fat milk solids can be used alone or in combination of two or more. If the proportion of the non-fat milk solids in the emulsion is less than 1% by weight, the flavor is reduced, and in the whipped cream, the overrun is reduced and the shape retention is reduced. On the other hand, if it exceeds 25% by weight, the amount of milk protein that does not dissolve in water increases, which causes problems such as precipitation in the emulsion.

The emulsion of the present invention needs to have a pH of 6.0 to 7.5, but preferably has a pH of 6.1 to 7.0. When the pH is less than 6.0, the milk protein coagulates and the viscosity of the emulsion becomes high or the emulsion becomes plastic.
When the pH exceeds 7.5, color burning (browning) of the emulsion due to the Maillard reaction remarkably progresses. Emulsion pH
Depends on the amount of organic acid and carbonate added. Therefore, the amount of the organic acid and the carbonate, the actual amount of the organic acid and the carbonate, and the ratio of the organic acid and the carbonate are set so that the pH of the emulsion becomes 6.0 to 7.5 within the above-mentioned range. It is necessary to adjust the combination, mixing ratio, and the like.

In the emulsion of the present invention, the fats and oils include, for example, animal and vegetable fats and oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, lard and butter, and hardened and fractionated oils of these animal and vegetable fats and oils. Processing oils such as transesterified oils and the like can be mentioned, and these can be used alone or in combination of two or more. On the other hand, the water used in the present invention includes tap water, activated carbon treated water, ion-exchanged water, distilled water and the like. In preparing the emulsion of the present invention, the amount of fats and oils is determined such that the fats and oils are emulsified in oil-in-water type with respect to the total of water and saccharides so that the oils and fats are emulsified in water. To use. The amount of the fat / oil used is fat / (water + sugar) = 1: 99 to 65:35 based on the total weight of water and sugar. If the total ratio of fats and oils, water and sugar is out of the above range, there is a problem that it is difficult to form a stable oil-in-water emulsion.

An emulsifier can be further added to the emulsion of the present invention, if necessary, for the purpose of improving the dispersibility of the non-fat milk solids and maintaining the balance between the emulsification and demulsification of the emulsion. If the addition amount of the emulsifier is too large, problems such as lack of the balance of the emulsification and demulsification effects in the emulsion system occur, so the addition ratio of the emulsifier to the emulsion is limited to the upper limit of the ratio of the emulsifier in the emulsion. The content is preferably 1.5% by weight, particularly preferably 1% by weight or less. Examples of the emulsifier include sucrose fatty acid ester, lecithin, enzyme-decomposed lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester,
Organic acid fatty acid esters and the like can be mentioned, and these can be used alone or in combination of two or more.

The emulsion of the present invention may further contain, if necessary, a caseinate or a casein hydrolyzate within a range that does not impair the flavor. Also the viscosity of the emulsion, overrun,
Gum arabic, alginic acid, sodium alginate, carboxymethylcellulose salt (CMC), carrageenan, xanthan gum, guar gum, gellan gum, tamarind seed gum, locust bean gum, starch glycol as stabilizers for shape retention and texture improvement of whipped cream Sodium acid, starch, chemically modified starch, gelatin and the like can be appropriately added in a range that does not affect the texture and flavor.

In order to further increase the solubility of the milk protein in the emulsion of the present invention, a small amount of an organic acid salt may be added if necessary. Examples of the organic acid salt include sodium citrate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, sodium lactate, monosodium fumarate, sodium malate and the like. Some of these organic salts, like phosphates, form insoluble salts with calcium, and when ingested into the body, calcium in the body is excreted, which may cause calcium deficiency. It is preferable to add so that the content in the emulsion becomes 0.3% by weight or less.

In order to obtain the emulsion of the present invention, for example, an oil phase in which an emulsifier is dispersed and dissolved is added to an aqueous phase to which non-fat milk solids, organic acids and carbonates, saccharides, and an emulsifier are added, and emulsification is performed. I do. After emulsification, heat sterilization, cooling, aging and the like are performed to produce a product.

[0017]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. In addition, Example 1 and Comparative Examples 1 and 4 are cream compositions having more nonfat milk solids than foamable creams, and Examples 2 and Comparative Examples 2 and 5 are sugared foamable creams to which sugars and sugar alcohols are added. The composition, Example 3 and Comparative Examples 3 and 6 were each adjusted with a concentrated milk composition.

Examples 1-2, Comparative Examples 1-2 and 4-5 Soybean lecithin as an emulsifier was added to hydrogenated rapeseed oil (melting point: 33 ° C) and heated to 65 ° C to obtain an oil phase. On the other hand, skim milk powder, organic acids and carbonates, an emulsifier (sucrose fatty acid ester, HLB = 16), powdered reduced maltose syrup (product side: powdered mavit: Hayashibara Shoji Co., Ltd.) are added to water as non-fat milk solids, The aqueous phase was adjusted by heating to 65 ° C.
After the oil phase was added to the water phase and pre-emulsified, the pre-emulsion was homogenized at 80 kg / cm ² with a homogenizer (manufactured by Izumi Food Machinery). The obtained emulsion is directly heated with a sterilizer (manufactured by Izumi Food Machinery) for 14 hours.
After sterilizing at 2 ° C. for 3 seconds and homogenizing with a homogenizer, the mixture was cooled to 10 ° C. using a plate cooler (manufactured by APV) and aged all day and night to obtain an oil-in-water emulsion.
The ratio of each component is shown in Table 1 as the content (% by weight) in the final emulsion.

[0019]

[Table 1]

Table 2 shows the results of measuring the hue, the presence or absence of scale, the viscosity, the emulsion stability, and the pH of the obtained oil-in-water emulsion. In addition, the overrun (OR) of the whipped cream obtained by whipping each emulsion with a vertical whip mixer (manufactured by Kanto Blender Co., Ltd.) was measured, and the shape retention and water retention were evaluated. Was done. Table 3 shows the results. In addition, whipping was not performed for Comparative Examples 4 and 5, in which the viscosity increased during the production of the emulsion and the product had a dent.

[0021]

[Table 2]

The hue of the emulsified product was visually confirmed and evaluated by dividing the obtained emulsified product into a colorimetric tube.

The presence or absence of scale of the emulsion was evaluated by filtering the obtained emulsion through a 200-mesh filter cloth, and checking for the presence or absence of aggregates and burns due to thermal denaturation.

The viscosity of the emulsion was measured at 5 ° C. using a B-type viscometer (manufactured by Tokyo Keiki) after adjusting the temperature of the obtained emulsion to 5 ° C.

The emulsion stability of the emulsion was evaluated by visually observing the occurrence of bottling when the emulsion was incubated at 20 ° C. for 2 hours and then stirred for 15 minutes.

Overrun of whipped cream (O.
R. ) Was calculated by the following equation.

[0027]

## EQU1 ## R. = (Weight of same volume of cream-weight of same volume after whipping) / weight of same volume after whipping x 10
0

The shape retention of the whipped cream was evaluated by visually checking whether the shape of the whipped cream did not change after the flowered whipped cream was allowed to stand at 15 ° C. for 1 day.

The water retention of the whipped cream was determined by allowing the flowered whipped cream to stand at 15 ° C. for one day and visually checking for water separation.

Next, the obtained whipped cream was subjected to a sensory test for texture and dissolution in the mouth. The evaluation was done by 10 panelists whipped cream, and each paneler evaluated the texture and dissolution of the mouth for each whipped cream.
Table 3 shows the number of panelists who evaluated in three levels of bad and selected the evaluation.

[0031]

[Table 3]

Example 3, Comparative Examples 3 and 6 Soybean lecithin was added as an emulsifier to refined palm oil (melting point 35 ° C.), and the mixture was heated to 65 ° C. to obtain an oil phase. on the other hand,
Nonfat milk solids in water as skim milk powder, organic acids and carbonates,
An emulsifier (sucrose fatty acid ester, HLB = 16) and powdered reduced maltose starch syrup (product surface: powdered mabit: Hayashibara Shoji Co., Ltd.) were added, and the mixture was heated to 65 ° C. to adjust the aqueous phase. After the oil phase was added to the water phase and pre-emulsified, the pre-emulsified product was treated with a homogenizer (manufactured by Izumi Food Machinery) for 80 minutes.
Homogenization treatment was performed at kg / cm ² . The obtained emulsion is directly heated at 142 ° C. with a sterilizer (made by Izumi Food Machinery).
After sterilizing for 3 seconds and homogenizing with a homogenizer,
The mixture was cooled to 10 ° C. using a plate-type cooler (manufactured by APV) and aged all day and night to obtain an oil-in-water emulsion. Table 1
Shows the content (% by weight) of each component in the final emulsion.

Table 2 shows the results obtained by measuring the hue, presence or absence of scale, viscosity, emulsification stability, and pH of each emulsion in the same manner as in Examples 1 and 2. A sensory test for texture and taste was also conducted. In the sensory test, each panelist evaluated the texture and taste in three stages of good, normal, and bad. Table 4 shows the number of panelists who selected the evaluation. In addition, the sensory test was not performed about Comparative Example 6 in which the viscosity increased and the dents occurred.

[0034]

[Table 4]

[0035]

The oil-in-water emulsion of the present invention has a specific range of pH, and substantially contains phosphate and citric acid by mixing organic acids and carbonates with saccharides in a specific ratio. Even if it is not contained or used very little, the solubility of the non-fat milk solid can be improved, the thermal denaturation of the non-fat milk solid can be prevented, and the flavor is not impaired. In particular, even when the mixing ratio of the non-fat milk solid content is high, the solubility of the milk protein in the non-fat milk solid content in the aqueous phase is excellent, and the oil-in-water emulsion is excellent in a stable emulsified state.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Akira Matsumoto 4-66-1, Horikiri, Katsushika-ku, Tokyo Miyoshi Oil & Fat Co., Ltd. F-term (reference) 4B025 LB20 LG11 LG18 LG23 LG26 LG53 4B026 DC05 DL01 DL02 DL03 DL08 DX04

Claims (3)

[Claims] An oil or fat containing a saccharide in a solid content of 0.5 to 70% by weight, an organic acid and a carbonate in a total of 0.05 to 2% by weight, a non-fat milk solid content of 1 to 25% by weight. And the ratio of the sum of water and saccharides is fat: (water + saccharides) =
1: 99-65: 35, wherein the fat or oil is emulsified in an oil-in-water type, wherein the pH of the emulsion is 6.0-6.0.
An oil-in-water emulsion characterized by being 7.5. 2. The oil-in-water emulsion according to claim 1, wherein the sugar contains 30% by weight or more of a sugar alcohol. 3. The oil-in-water emulsion according to claim 1, wherein the saccharide contains 1% by weight or more of a sugar alcohol having a degree of polymerization of a monosaccharide skeleton of 3 or less.