JP2002320446A - Method for producing oil-in-water emulsified fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water emulsified fat in which fat globules are sufficiently micronized without leaving coarse globules. SOLUTION: This method for producing the oil-in-water emulsified fat is characterized by using a homogenizer in which a homogeneous valve and a homogeneous valve seat have each the concentrically circular groove at the junction surface of the homogeneous valve and the homogeneous valve seat and carrying out homogenization treatment of a raw material of the oil-in-water emulsified fat under a pressure condition of 10-50 MPa for two or more times.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing an oil-in-water emulsified fat.

[0002]

2. Description of the Related Art The homogenizing effect of an oil-in-water emulsified fat by a homogenizer greatly differs depending on conditions such as a homogeneous valve and a homogeneous valve shape, a processing pressure, the number of times of processing, a processing temperature, and a combination. In particular, when trying to obtain oil-in-water emulsified fat with a small fat globule particle diameter by homogenization treatment, the conventional homogenization conditions stabilize the refined fat globule particles in oil-in-water emulsified fat. However, coarse fat globules remained at a certain ratio, which had an adverse effect on the physical properties (eg, specific gravity and hardness) of the oil-in-water emulsified fat.

[0003] In addition, the homogenous valve and the homogenous valve seat include a knife-edge type, a nano-valve type, and a flat type depending on the shape of the joint surface. If even one surface was scraped off, drifting and the like occurred, and an oil-in-water emulsified fat in which the fat globules were sufficiently refined without leaving coarse fat globules could not be obtained.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing an oil-in-water emulsified fat in which fat fat globules are sufficiently refined without leaving coarse fat globules.

[0005]

According to the present invention, an oil-in-water type emulsified fat raw material is prepared by using a homogenizer in which the homogeneous valve and the homogeneous valve seat each have concentric grooves at the joint surface of the homogeneous valve and the homogeneous valve seat. 10-50MP
The above object has been achieved by a method for producing an oil-in-water emulsified fat, wherein the homogenization treatment is performed twice or more under the pressure condition a.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing an oil-in-water emulsified fat according to the present invention will be described in detail.

The oil-in-water emulsified fat obtained according to the present invention comprises:
For example, custard cream, white cream, whipped cream, whipped cream, creams such as coffee cream, pastes such as flower paste, mayonnaise, other dressings, milk replacement compositions and cheese replacement compositions, and the like, preferably It is preferably an oil-in-water emulsified fat having a foaming property.

The above oil-in-water emulsified fat can be used for various foods, and is used for kneading bread, confectionery, ham, sausage and other processed foods, and is also used as a filling material, a sand material, a topping material, a spread material and the like. Can be used as

In the present invention, a homogenizer having a concentric groove in each of the homogenous valve and the homogenous valve seat is used at the joint surface between the homogenous valve and the homogenous valve seat.

In the present invention, a one-stage homogenizer (having one set of a homogeneous valve and a homogeneous valve seat) or a two-stage homogenizer (having two sets of a homogeneous valve and a homogeneous valve seat) can be used. It is preferable to use a step-type homogenizer.

When a two-stage homogenizer is used,
Either or both of the first and second stages preferably have a structure in which the homogenous valve and the homogenous valve seat have concentric grooves at the joint surface of the valve and the homogenous valve seat, respectively. Preferably, the first stage has a structure in which the homogenous valve and the homogenous valve seat have concentric grooves at the joint surface between the homogenous valve and the homogenous valve seat. At the joint surface of the homogenous valve seat, the homogenous valve and the homogenous valve seat have a structure having concentric grooves, respectively, and at the second stage, the homogenizing valve and the homogenous valve seat have a flat structure at the joint surface. Is good.

In the present invention, it is preferable to use a homogenous valve having 1 to 7 concentric grooves, and more preferably a homogenous valve having 2 to 6 concentric grooves.

The homogenized valve seat used in the present invention comprises:
Preferably, the number of concentric grooves is 1 to 7, and more preferably, the number of concentric grooves of the homogeneous valve seat is 2 to 7.
It is preferable to use six.

The depth of the concentric groove of the homogeneous valve is 1 to 6 mm
Preferably, the depth of the concentric groove of the homogeneous valve is 2 to 5 mm, and most preferably, the depth of the concentric groove of the homogeneous valve is 2 mm.
It is preferable to use one having a thickness of 3 mm. It is preferable that the depth of all the grooves of the homogeneous valve is the same. The groove depth of the homogenous valve seat is preferably the same as the groove depth of the homogenous valve.

FIG. 1 shows a homogenizer in which the homogenous valve and the homogenous valve seat each have concentric grooves at the joint surface of the homogenous valve and the homogenous valve seat,
The number of the concentric grooves of the homogeneous valve was 3, and the number of the concentric grooves of the homogeneous valve seat was 2. FIG. 2 shows a structure in which the joint surface between the homogeneous valve and the homogeneous valve seat has a flat structure.

The pressure condition of the above homogenizer is 10
It is good to be -50 MPa, preferably 10-40 MPa, more preferably 10-30 MPa.

The pressure conditions when using the above-mentioned two-stage homogenizer are as follows: the first stage pressure is 10 to 50 MPa;
The stage pressure is preferably 0 to 5 MPa, the first stage pressure is 10 to 40 MPa, the second stage pressure is more preferably 0 to 4 MPa, the first stage pressure is 10 to 30 MPa, and the second stage pressure is 0 to 0 MPa. Most preferably, it is 3 MPa.

In the present invention, the homogenization treatment using the homogenizer is performed twice or more. At this time, the pressure difference between the first homogenizer and the second and subsequent homogenizers is preferably 2
It is good to be within 0 MPa, more preferably within 10 MPa, and most preferably the same. It is preferable to perform the homogenization treatment with a homogenizer twice or more continuously.

In the method for producing an oil-in-water emulsified fat of the present invention,
The median diameter based on the volume of fat globules after performing the above homogenization treatment is preferably 0.4 μm or less, more preferably 0.35 μm or less, and most preferably 0.3 μm or less.
m, more preferably 0.05 to 0.3 μm.

In the method for producing an oil-in-water emulsified fat according to the present invention, the fat globules having a particle size distribution of less than 0.4 μm, preferably 60 g, after the homogenization treatment as described above are obtained. % By volume, more preferably 70% by volume or more, and most preferably 80 to 95% by volume.
m, preferably at least 15% by volume, more preferably at least 17% by volume, most preferably from 20 to 60% by volume.
% By volume, and fat globules having a particle diameter of less than 0.1 μm are preferably at least 3% by volume, more preferably at least 4% by volume,
Most preferably, it is 4 to 30% by volume.

In the method for producing an oil-in-water emulsified fat according to the present invention, it is preferable that substantially no fat globules having a particle diameter of 1 μm or more substantially exist after the homogenization treatment as described above. It is preferable that substantially no fat globules having a particle diameter of 0.8 μm or more are present, and most preferable that substantially no fat globules having a particle diameter of 0.6 μm or more are present.

The volume-based median diameter and particle diameter of fat globules in the present invention are measured as follows.

That is, the oil-in-water emulsified fat after the homogenization treatment is dispersed in ion-exchanged water, and is measured using a Shimadzu laser diffraction type particle size distribution analyzer (SALD-1100, manufactured by Shimadzu Corporation).

In this case, for example, the oil-in-water emulsified fat is dispersed in ion-exchanged water, and the resulting dispersion is subjected to the above-mentioned Shimadzu laser diffraction type particle size distribution analyzer to have a refractive index of 1.60-0.20i.
It is preferable to perform the measurement under the following conditions.

Specific examples of the method for producing an oil-in-water emulsified fat of the present invention include the following two methods.

In the first method, a water phase and an oil phase are pre-emulsified, preferably at about 40 to 75 ° C., and a homogenizer having a concentric groove on the joint surface between the homogeneous valve and the homogeneous valve sheet is used. Processing 10-50M
The homogenization treatment is performed twice or more under the pressure condition of Pa. Then, sterilization or sterilization is performed as necessary. At this time, UHT / HTST / pasteurization using a direct heating method such as an injection type / infusion type or an indirect heating method such as a plate type / tubular type / scraping type, batch type,
Sterilization or sterilization by heat sterilization or heat sterilization treatment such as retort or microwave heating, or heat cooking such as direct heat. By cooling this, an oil-in-water emulsified fat is obtained.

As a second method, the water phase and the oil phase are pre-emulsified, preferably at about 40 to 75 ° C., and sterilized or sterilized as necessary. At this time, UHT, HTST, pasteurization, batch type, retort, etc. using direct heating method such as injection type, infusion type, or indirect heating method such as plate type, tubular type, scraping type, etc.
Sterilization or sterilization is performed by heat sterilization or heat sterilization such as microwave heating, or heat cooking such as direct heat.
Then, a homogenizer having a concentric groove on the joint surface between the homogenous valve and the homogenous valve seat is used, and the homogenizer is homogenized twice or more under a pressure condition of 10 to 50 MPa. Then, by cooling this, the oil-in-water emulsified fat of the present invention is obtained.

Next, materials that can be used in the method for producing an oil-in-water emulsified fat of the present invention will be described. The fats and oils constituting the oil phase of the oil-in-water emulsified fat according to the present invention are not particularly limited, but for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, One or two or more treatments selected from hydrogenated, fractionated and transesterified various vegetable oils and fats such as sunflower oil, safflower oil, beef tallow, milk fat, lard fat, cocoa butter, fish oil, whale oil, etc. Applied oils and fats, and among these oils and fats, hardened palm kernel olein oil is preferable. These fats and oils can be used alone or in combination of two or more.

The amount of the above fats and oils is preferably 10 to 50% by weight, more preferably 20 to 40% by weight, and still more preferably 25 to 35% by weight in the oil-in-water emulsified fat according to the present invention.

The aqueous phase of the oil-in-water emulsified fat according to the present invention preferably contains proteins and saccharides.

The above-mentioned proteins are not particularly restricted but include, for example, whey proteins such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low-density lipoprotein, high-density lipoprotein,
Examples include egg proteins such as phosvitin, ribetin, phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin and 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 amount of the above protein is preferably 0.05 to 10% by weight, more preferably 0.1 to 6% by weight, in the oil-in-water emulsified fat according to the present invention.

The saccharide is not particularly limited.
For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup,
Lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soy oligosaccharide, galactoligo Sugars, such as sugar, nectar oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, and aspartame. Among these sugars, it is preferable to use sugar alcohols such as reduced starch saccharified product, reduced lactose, sorbitol, xylitol, maltitol, erythritol, and mannitol. These saccharides can be used alone or in combination of two or more.

The amount of the saccharide is preferably 10 to 70% by weight, more preferably 25 to 60% by weight, in the oil-in-water emulsified fat according to the present invention.

When a water-containing substance such as milk or liquid sugar is used as the protein or the saccharide, it is not necessary to add water to the aqueous phase of the oil-in-water emulsified fat according to the present invention. When water is blended, in the oil-in-water emulsified fat according to the present invention, preferably 50% by weight or less, more preferably 5 to 40% by weight,
More preferably, it is 10 to 40% by weight.

The oil-in-water emulsified fat according to the present invention may contain an emulsifier and a stabilizer, if necessary, in the oil phase and / or the water phase.

The emulsifier is not particularly restricted but includes, for example, lecithin, glycerin fatty acid ester, glycerin acetate 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 acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, 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.

The amount of the emulsifier is preferably 0 to 5% by weight, more preferably 0.15 to 3% by weight, in the oil-in-water emulsified fat according to the present invention.

Examples of the stabilizer include phosphates (hexametaphosphoric acid, secondary phosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum,
Stabilizers such as xanthan gum, tamarind gum, carrageenan, alginate, furcellulane, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran, and propylene glycol alginate. . These stabilizers can be used alone or in combination of two or more.

The amount of the stabilizer is preferably 0 to 5% by weight, more preferably 0.01 to 1% by weight in the oil-in-water emulsified fat according to the present invention.

The oil-in-water emulsified fat according to the present invention further comprises:
Fruit juices, jams, dairy products, egg products, cacao and cacao products, coffee and coffee products, malon paste, processed nuts, etc., taste ingredients, seasonings, flavors, coloring agents, preservatives, antioxidants, pH adjustment Agents and the like can also be blended.

[0042]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

Example 1 An oil phase and an aqueous phase each having the composition shown in Table 1 were prepared, and the oil phase and the aqueous phase were mixed.
And emulsified. Then, using a scraping heat exchanger, 90
A sterilization treatment was performed at ℃ to obtain an oil-in-water emulsified fat raw material.

Next, at the joint surface between the first-stage homogeneous valve and the homogeneous valve seat, the homogeneous valve and the homogeneous valve seat each have concentric grooves, and the shape of the joint surface between the second-stage homogeneous valve and the homogeneous valve seat is provided. Is a flat type two-stage homogenizer, and the first-stage pressure condition is 24 MPa,
In the stage, the oil-in-water emulsified fat was homogenized twice without applying any pressure, and cooled to 60 ° C. to obtain an oil-in-water emulsified fat.

In the first stage, the number of the concentric grooves of the homogeneous valve is 6 and the depth of the groove is 2 mm, and the number of the concentric grooves of the homogeneous valve seat is 5 and the depth of the groove is 2 mm. used.

Table 2 shows the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules. The method for measuring the volume-based median diameter of fat globules after homogenization and the particle size of fat globules is to disperse the oil-in-water emulsified fat after homogenization treatment in ion-exchanged water and measure the particle size distribution by Shimadzu laser diffraction. Equipment (SA
LD-1100, manufactured by Shimadzu Corporation) with a refractive index of 1.
The measurement was performed under the condition of 60-0.20i.

Embodiment 2 At the joint surface of the first stage homogeneous valve and the homogeneous valve seat, the number of concentric grooves of the homogeneous valve is 3 and the depth of the groove is 3 mm. An oil-in-water emulsified fat was produced in the same manner as in Example 1, except that the number was two and the groove depth was 3 mm.

Further, the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules were measured according to Example 1, and
The results are shown in Table 2.

Example 3 An oil phase and an aqueous phase each having the composition shown in Table 1 were prepared, and the oil phase and the aqueous phase were mixed.
To obtain an oil-in-water emulsified fat material.

At the joint surface between the first-stage homogeneous valve and the homogeneous valve seat, the homogeneous valve and the homogeneous valve seat each have concentric grooves, and the joint surface between the second-stage homogeneous valve and the homogeneous valve seat has a shape. Using a flat two-stage homogenizer, the pressure condition of the first stage was 24 MPa,
In the second stage, the oil-in-water type emulsified fat raw material is
It was homogenized twice. And it sterilized at 90 degreeC using the scraping-type heat exchanger, and cooled to 35 degreeC, and obtained the oil-in-water emulsified fat.

In the first stage, the number of concentric grooves of the homogenous valve is 6 and the depth of the groove is 2 mm, and the number of concentric grooves of the homogenous valve seat is 5 and the depth of the groove is 2 mm. used.

Further, the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules were measured according to Example 1, and
The results are shown in Table 2.

Example 4 An oil phase and an aqueous phase each having the composition shown in Table 1 were prepared, and the oil phase and the aqueous phase were mixed.
To obtain an oil-in-water emulsified fat material.

The homogenizing valve and the homogenizing valve seat each have concentric grooves on the joint surface between the first-stage homogenizing valve and the homogenizing valve seat, and the second-stage homogenizing valve and the homogenizing valve seat are joined. Using a two-stage homogenizer having a flat surface shape, the pressure condition of the first stage was set to 30.
The oil-in-water type emulsified fat raw material was homogenized twice at a pressure of 2 MPa and a second-stage pressure condition. And it sterilized at 135 degreeC using the plate type heat exchanger, and cooled to 5 degreeC, and obtained the oil-in-water emulsified fat.

In the first stage, the number of the concentric grooves of the homogeneous valve is 6 and the groove depth is 2 mm, and the number of the concentric grooves of the homogeneous valve seat is 5 and the groove depth is 2 mm. used.

The volume-based median diameter of the fat globules after homogenization and the particle size of the fat globules were measured in accordance with Example 1, and
The results are shown in Table 2.

[Comparative Example 1] The joint surface of the first stage homogenizing valve and the homogenizing valve seat had a knife edge shape (FIG. 3).
Oil-in-water emulsified fat was produced in the same manner as in Example 1 except that a two-stage homogenizer in which the shape of the joint surface between the second-stage homogeneous valve and the homogeneous valve seat was flat was used. .

Further, the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules were measured according to Example 1, and
The results are shown in Table 2.

[Comparative Example 2] The shape of the joint surface between the first-stage homogenizing valve and the homogenizing valve seat was a nano-valve type.
Soavi Co., Ltd., see FIG. 4) Oil-in-water was produced in the same manner as in Example 1 except that a two-stage homogenizer having a flat joint surface between the second-stage homogeneous valve and the homogeneous valve seat was used. A type emulsified fat was produced.

Further, the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules were measured according to Example 1, and
The results are shown in Table 2.

Comparative Example 3 An oil-in-water emulsified fat was obtained in the same manner as in Example 1 except that the pressure condition of the first stage of the two-stage homogenizer was 9 MPa.

Further, the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules were measured according to Example 1, and
The results are shown in Table 2.

Comparative Example 4 An oil-in-water emulsified fat was obtained in the same manner as in Example 1 except that the number of homogenization treatments with a homogenizer was once.

Further, the volume-based median diameter of the fat globules after homogenization and the particle diameter of the fat globules were measured according to Example 1, and
The results are shown in Table 2.

[0065]

[Table 1]

[0066]

[Table 2]

[0067]

According to the production method of the present invention, an oil-in-water emulsified fat in which coarse fat globules do not remain and the fat globules are sufficiently refined is provided.

[Brief description of the drawings]

FIG. 1 is a transverse sectional view and a longitudinal sectional view of a concentric groove homogenizer.

FIG. 2 is a horizontal sectional view and a vertical sectional view of a flat homogenizer.

FIG. 3 is a cross-sectional view and a vertical cross-sectional view of a knife edge type homogenizer.

FIG. 4 is a cross-sectional view and a vertical cross-sectional view of a nano-valve type homogenizer.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kenji Ikeda 7-35, Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Kogyo Co., Ltd. (72) Yasuo Okutomi 7-35, Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B001 AC07 AC15 AC40 BC03 CC01 EC53 4B025 LB20 LB21 LG11 LG16 LG53 LK01 LP04 LP10 4B026 DC06 DG01 DG11 DG20 DK00 DP01 DX04 4B047 LB09 LE03 LG10 LG36 LG51 LG66 LP03

Claims (5)

[Claims] At the joint surface between a homogeneous valve and a homogeneous valve seat, a homogenizer is used in which the homogeneous valve and the homogeneous valve seat each have concentric grooves. A method for producing an oil-in-water emulsified fat, which comprises homogenizing at least twice. 2. The method according to claim 1, wherein the homogenizer is a two-stage homogenizer. 3. The method for producing an oil-in-water emulsified fat according to claim 1, wherein a volume-based median diameter of the fat globules after the homogenization treatment is 0.4 μm or less. 4. 60% by volume of fat globules after the homogenization treatment
The method for producing an oil-in-water emulsified fat according to any one of claims 1 to 3, wherein the particle diameter is less than 0.4 µm. 5. The method for producing an oil-in-water emulsified fat according to claim 1, wherein substantially no fat globules having a particle diameter of 1 μm or more are present after the homogenization treatment.