JP2002051700A - Oil-in-water emulsified fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide oil-in-water emulsified fat having a fresh taste such as whipped cream. SOLUTION: This oil-in-water emulsified fat comprises a water phase component produced when butter oil is produced from cream or butter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an oil-in-water emulsified fat.

[0002]

BACKGROUND OF THE INVENTION Fresh cream made from milk by centrifugation not only has a good taste, but also has a very fresh texture and is incomparable with any existing compound cream. Better. For this reason, various attempts have been made so far to bring the texture closer to fresh cream.

[0003] In Japanese Patent Application Laid-Open No. 11-56283, fats and oils containing 70% or more of lauric fat and having a rising melting point of 28 ° C. or less are used. % Has been proposed, and JP-A-11-89531 discloses that
Combinations of caseinate and egg yolk oil have been proposed, but none of them are sufficiently satisfactory.

Accordingly, an object of the present invention is to provide an oil-in-water emulsified fat having a fresh texture like fresh cream.

[0005]

SUMMARY OF THE INVENTION The present invention provides an oil-in-water emulsified fat containing an aqueous phase component produced when producing butter oil from cream or butter.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-in-water emulsified fat of the present invention will be described in detail.

[0007] The oil-in-water emulsified fat of the present invention contains an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from this cream or butter has a significantly different composition from the so-called buttermilk produced when producing butter from ordinary cream, and contains a large amount of milk fat film components. There is a feature. Although it is not particularly limited because ordinary buttermilk greatly varies depending on the manufacturing method, the content of the milk fat film component is about 1 to 5% by weight, but when producing butter oil from cream or butter. The resulting aqueous phase component contains as much as 5 to 20% by weight of a milk fat film component.

[0008] The reason that the content of the milk fat film component is larger in the aqueous phase component produced when producing butter oil from cream or butter than in buttermilk is as follows.

Butter has a milk fat content of about 80% by weight,
The remainder is an aqueous phase component, which is a water-in-oil type emulsified state. Therefore, a large amount of the milk fat film component existing at the interface between milk fat and water remains in the butter. Therefore, since a large amount of the milk fat film component remains in the butter, the milk fat film component is reduced in the butter milk produced when producing butter from the cream.

On the other hand, butter oil has a milk fat content of 99% by weight or more and hardly contains an aqueous phase component. Therefore, the butter oil does not have much milk fat film components existing at the interface between milk fat and water. Therefore, since the milk fat film component does not remain much in the butter oil, the milk phase film component is increased in the aqueous phase component generated when producing the butter oil from the cream or butter.

Next, a method for producing an aqueous phase component produced when producing butter oil from cream or butter will be described.

A method for producing an aqueous phase component produced when producing butter oil from a cream is, for example, as follows. First, the fat percentage obtained by centrifuging milk is 30-4.
0% cream by weight is warmed on the plate and the fat concentration of the cream is increased by centrifugation to 70-95% by weight. Next, the emulsification is destroyed by an emulsification disrupter, and the mixture is again processed by a centrifugal separator to obtain butter oil. The aqueous phase component according to the present invention is generated as a by-product of butter oil in the last centrifugation step.

On the other hand, a method for producing an aqueous phase component generated when producing butter oil from butter is as follows, for example. First, butter is melted with a melting machine and heated with a heat exchanger. This is separated by a centrifuge to obtain butter oil. The aqueous phase component according to the present invention is generated as a by-product of butter oil in the final centrifugation step.

Unless the aqueous phase component produced when producing butter oil from the above cream or butter is used, a fresh texture like fresh cream cannot be obtained, which is not preferable.

In the oil-in-water emulsified fat of the present invention, the aqueous phase component produced when producing the butter oil from the cream or butter is preferably 1 to 10% by weight, more preferably 2 to 8% by weight as a solid content. , Most preferably 3
-6% by weight.

As the aqueous phase component produced when producing butter oil from cream or butter used in the present invention, the aqueous phase component produced when producing butter oil from cream or butter may be spray-dried or concentrated. , Frozen or the like.

The type of fat used in the oil-in-water emulsified fat of the present invention is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil , Sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, whale oil and other vegetable oils and fats, animal fats and oils and hydrogenation, fractionation and Processed fats and oils which have been subjected to one or more treatments selected from transesterification are exemplified. Of these, it is preferable to use soybean oil, rapeseed oil, fractionated oil of palm oil, and hardened oil of palm oil. These fats and oils can be used alone or in combination of two or more.

As the fat used in the oil-in-water emulsified fat of the present invention, it is preferable to use a fat having a specific amount of CN50 or CN52.

The content of CN50 in the fat or oil is preferably 15 to 50% by weight, more preferably 20 to 4% by weight.
It is 5% by weight, most preferably 25-40% by weight.

The content of CN52 in the fat or oil is preferably 15 to 50% by weight, more preferably 20 to 4% by weight.
It is 5% by weight, most preferably 25-40% by weight.

It is preferable that the content of CN52 is higher than the content of CN50.

The oil / fat has an SFC (solid fat content index) at 30 ° C. of preferably 15% or less, more preferably 10% or less, and most preferably 5% or less.

Further, the content of trans acid in the above fats and oils is preferably 3% by weight or more, more preferably 3 to 30% by weight, and most preferably 5 to 20% by weight.

In the oil-in-water emulsified fat of the present invention,
Triglycerides represented by SUS (S: saturated fatty acids
U: unsaturated fatty acid), and it is preferable to use an oil or fat in which a specific amount of vegetable hardened oil having a melting point of 30 ° C. or less is used.

The content of the SUS in the fat or oil is preferably at least 20% by weight, more preferably 30 to 80% by weight, and most preferably 40 to 60% by weight.

In the present invention, it is preferable to use an oil or fat containing a large amount of triglyceride represented by SUS, for example, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, palm oil and their fractionated oils, hardened oils And the like, and one or more selected from these can be used. Further, an oil or fat containing a large amount of triglyceride represented by SUS can be produced and used by transesterification.

The above S represents a saturated fatty acid,
Preferably, it is a saturated fatty acid having 16 or more carbon atoms.

The content of the hardened vegetable oil having a melting point of 30 ° C. or less in the fat or oil is preferably 5% by weight or more, more preferably 20% by weight or more, and most preferably 40% by weight or more.

Examples of the hardened vegetable oil having a melting point of 30 ° C. or lower include hardened olive oil, hardened corn oil, hardened palm olein, hardened rapeseed oil, hardened soybean oil and the like. It is preferable to use hardened oil or soybean hardened oil. More preferably, hardened palm olein oil is used.

The water content of the oil-in-water emulsified fat of the present invention is
Although not particularly limited, it is preferably 20 to 80% by weight, more preferably 30 to 70% by weight.

The oil-in-water emulsified fat of the present invention may contain, if necessary, an emulsifier, a stabilizer, an oil component and / or an aqueous component.
Protein, sugar, fruit juice, jam, cocoa and cocoa products,
Taste components such as coffee and coffee products, seasonings, flavors, coloring agents, preservatives, antioxidants, pH adjusters and the like may be blended.

The emulsifier is not particularly restricted but includes, for example, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester,
Glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, Examples include propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more, but it is preferable not to use a synthetic emulsifier other than soybean lecithin, egg yolk lecithin, soybean lysolecithin, and egg yolk lysolecithin.

The content of the above emulsifier in the oil-in-water emulsified fat of the present invention is preferably 0 to 1% by weight, more preferably 0.05 to 0.5% by weight.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, Examples include stabilizers such as tamarind gum, carrageenan, alginate, furcellane, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, and dextran. These stabilizers can be used alone or in combination of two or more. However, it is preferable not to use a calcium sequestering agent. Examples of the calcium sequestering agent include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), and inorganic salts. And salts (carbonates and the like).

The content of the stabilizer in the oil-in-water emulsified fat of the present invention is preferably 0.1% by weight or less, more preferably 0.05% by weight or less.

The above-mentioned protein is not particularly limited,
For example, α-lactalbumin and β-lactoglobulin,
Whey proteins such as serum albumin, casein, other milk proteins, low-density lipoprotein, high-density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, ovalbumin, conalbumin, egg proteins such as ovomucoid, gliadin, glutenin, prolamin, Examples include wheat proteins such as glutelin, and other proteins such as animal and vegetable proteins. These proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins, depending on the purpose.

The content of the above protein is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight, in the oil-in-water emulsified fat of the present invention.

The above saccharide is not particularly limited.
For example, glucose, fructose, sucrose, maltose, enzymatic saccharified syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, Saccharides such as maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame and the like. These saccharides can be used alone,
Alternatively, two or more kinds can be used in combination.

The compounding amount of the above saccharide is preferably 0 to 30% by weight, more preferably 0 to 10% by weight, in the oil-in-water emulsified fat of the present invention.

Next, the method for producing the oil-in-water emulsified fat of the present invention will be described.

First, an aqueous phase component produced when producing butter oil from cream or butter, an aqueous phase containing water and other substances as required, and an oily phase containing fats and oils and other substances are separately prepared. The aqueous phase and the oily phase are mixed and emulsified, and emulsified to an oil-in-water type.

If necessary, this may be homogenized with a homogenizer such as a valve homogenizer, homomixer, colloid mill or the like at a pressure of 0 to 100 MPa. If necessary, UHT / HT using a direct heating system such as an injection system or an infusion system, or an indirect heating system such as a plate system, a tubular system, or a scraping system.
Heat sterilization or heat sterilization such as ST / pasteurization, batch type, retort, microwave heating or the like may be performed, or heating may be performed by heating cooking such as open flame. Also,
After heating, homogenization may be performed again as needed. If necessary, a cooling operation such as rapid cooling or slow cooling may be performed.

The oil-in-water emulsified fat of the present invention is mainly used as a whipping cream, and is also used as a material for Western confectionery, coffee whitener, ice cream, and bread kneading. The characteristics of the oil-in-water type emulsified fat of the present invention are not lost even when the emulsified fat and the cream are mixed to form a blend. The foamed cream can be used under refrigeration, freezing, and storage and distribution conditions at normal temperature.

[0044]

The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

Examples 1 to 4 Oil-in-water emulsified fats were prepared according to the formulations shown in Table 1. First, the temperature of water is raised to 60 ° C. and, while stirring, a spray-dried product of an aqueous phase component produced when producing butter oil from cream or a spray-dried product of aqueous phase component produced when producing butter oil from butter. Further, an aqueous phase in which skim milk powder was dissolved as needed was prepared.

On the other hand, an oily phase in which soybean lecithin was dissolved in palm oil, hardened soybean oil, and hardened palm olein oil was prepared, and the oily phase was added to the above aqueous phase, followed by mixing and stirring to prepare a preliminary emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 142 ° C. for 4 seconds, homogenized again at a pressure of 5 MPa, and cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain oil-in-water emulsified fats of Examples 1 to 4.

With respect to the obtained oil-in-water emulsified fat, whipping time, overrun, emulsion stability, heat-resistant shape retention, mouth-drying, and flowering property were evaluated by the following evaluation methods.
The results are shown in Table 2. In addition, emulsion stability, heat-resistant shape retention,
As shown in Table 2, the evaluation of lip mixing and artificial flowering was ◎ ~
It was evaluated as a four-point scale of ×.

(Evaluation method) Whip time: 700 min / min using a vertical mixer
The time required to reach the optimum foaming state when foaming 500 ml of the oil-in-water emulsified fat at the speed of rotation. -Overrun: Increased volume ratio calculated by the following formula. [(Weight of oil-in-water emulsified fat of constant volume-weight of oil-in-water emulsified fat after foaming of constant volume) / (weight of oil-in-water emulsified fat after foaming of constant volume)] × 100 (%) Emulsification stability: Vibration in a horizontal direction at 100 times / 37 seconds using a vibrator, and the number of vibrations until oil-in-water emulsified fat loses fluidity is superior to 15,000 or more, 10,000 to 1500
0 times are good, 5000-10000 times are acceptable,
Samples of 5000 times or less were rejected. Heat-resistant shape retention: The degree of water separation when foamed oil-in-water emulsified fat is flowered in a squeezing bag and left in a thermostat at 20 ° C. for 20 hours. -Melting in mouth: Ease of melting when the foamed oil-in-water emulsified fat is contained in the mouth. -Artificial property: Workability when 50 pieces of the foamed oil-in-water emulsified fat are artificially formed with a squeezing bag.

Comparative Examples 1 and 2 Oil-in-water emulsified fats were prepared according to the formulations shown in Table 1. First, an aqueous phase in which skim milk powder or buttermilk powder was dissolved was prepared while heating the water to 60 ° C. and stirring.

On the other hand, an oily phase in which soybean lecithin was dissolved in palm oil, soybean hardened oil, and palm olein hardened oil was prepared, and the oily phase was added to the above aqueous phase, followed by mixing and stirring to prepare a preliminary emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 142 ° C. for 4 seconds, homogenized again at a pressure of 5 MPa, and cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain oil-in-water emulsified fats of Comparative Examples 1 and 2.

The obtained oil-in-water emulsified fat was evaluated for whipping time, overrun, emulsification stability, heat-resistant shape retention, mouth-drying, and flowering properties according to Examples 1 to 4, and the results are shown in Table 2. It was shown to.

[0052]

[Table 1]

[0053]

[Table 2]

[0054]

The oil-in-water emulsified fat of the present invention has a fresh texture like fresh cream.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yasuo Okutomi 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B001 AC15 AC99 BC03 BC99 DC01 EC01 4B025 LB20 LB21 LG12 LG13 LG14 LG53 LP10 4B026 DC01 DG01 DG02 DG04 DG05 DG11 DH02 DH03 DL08 DP01 DX04

Claims (7)

[Claims] 1. An oil-in-water emulsified fat containing an aqueous phase component produced when producing butter oil from cream or butter. 2. The oil-in-water emulsified fat according to claim 1, which contains the aqueous phase component in an amount of 1 to 10% by weight as a solid content. 3. The fats and oils constituting the oil-in-water emulsified fat, wherein the content of triglyceride (CN50) having 50 carbon atoms is 15 to 50% by weight, and the content of triglyceride (CN52) having 52 carbon atoms is 15% by weight. The oil-in-water emulsified fat according to claim 1, wherein the amount is from 50 to 50% by weight. 4. A plant having a content of triglyceride represented by SUS (S: saturated fatty acid, U: unsaturated fatty acid) of 20% by weight or more and melting point of 30 ° C. or less in the oils and fats constituting the oil-in-water emulsified fat. The oil-in-water emulsified fat according to any one of claims 1 to 3, wherein the content of the hardened oil is 5% by weight or more. 5. The oil-in-water emulsified fat according to claim 1, which does not contain a synthetic emulsifier. 6. The composition according to claim 1, which does not contain a calcium sequestering agent.
5. The oil-in-water emulsified fat according to any one of 5. 7. A method for producing an oil-in-water emulsified fat, comprising emulsifying an aqueous phase and an oily phase containing an aqueous phase component produced when producing butter oil from cream or butter.