JP2002335897A - Oil-in-water type emulsion composition and method for producing the same - Google Patents
Oil-in-water type emulsion composition and method for producing the sameInfo
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- JP2002335897A JP2002335897A JP2001286428A JP2001286428A JP2002335897A JP 2002335897 A JP2002335897 A JP 2002335897A JP 2001286428 A JP2001286428 A JP 2001286428A JP 2001286428 A JP2001286428 A JP 2001286428A JP 2002335897 A JP2002335897 A JP 2002335897A
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- oil
- emulsion composition
- water emulsion
- starch
- water
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、各種食品に用いら
れる水中油型乳化組成物、詳しくは、粒径の大きい澱粉
粒子を含有し、且つ熱可逆性ゲルによってゲル化してい
る澱粉含有水中油型乳化組成物およびその製造方法に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion composition used for various foods, and more particularly, to a starch-containing oil-in-water containing starch particles having a large particle size and being gelled by a thermoreversible gel. The present invention relates to a type emulsion composition and a production method thereof.
【０００２】[0002]
【従来の技術および発明が解決しようとする課題】フラ
ワーペーストやカスタードクリームに代表される従来の
澱粉含有水中油型乳化組成物は、一般に加熱処理により
糊化した澱粉のゾルを骨格とし、必要に応じて油脂、砂
糖、乳製品、卵製品、乳化剤、香料等を含有するもので
ある。室温下においても一定のボディ感を有するため、
シュークリームやケーキ、パン類への充填用途等に広く
使用されている。2. Description of the Related Art A conventional starch-containing oil-in-water emulsified composition represented by a flower paste or custard cream generally has a starch sol that has been gelatinized by heat treatment as a skeleton. It contains oils and fats, sugar, dairy products, egg products, emulsifiers, fragrances and the like accordingly. Because it has a certain body feeling even at room temperature,
It is widely used for filling cream puffs, cakes and breads.
【０００３】しかし、従来の澱粉含有水中油型乳化組成
物は、一定のボディ感を維持する必要から、一方で食感
が重く、口溶けが悪くなってしまう等の問題があり、軽
くみずみずしい食感を求める点において満足のいくもの
ではなかった。また、製造時の加熱処理や攪拌等の物理
的ストレスによって澱粉の粒子が破壊された場合は、溶
けだした澱粉糊によって、さらに重い食感を有する問題
点があった。However, the conventional starch-containing oil-in-water emulsion composition needs to maintain a certain body feeling, and on the other hand, has a problem that the texture is heavy and the mouth dissolves poorly. Was not satisfactory in seeking points. Further, when starch particles are destroyed by physical stress such as heat treatment or stirring during production, there is a problem that the starch paste that has been melted has a heavier texture.
【０００４】従って、本発明の目的は、澱粉を含有して
一定のボディ感を保持しながら、口溶けが良好で軽くみ
ずみずしい食感を有し、しかも乳風味豊かな水中油型乳
化組成物を提供することにある。また、本発明の目的
は、ホイップすることが可能で、水中油型乳化組成物の
ゲル融点以上の温度で溶かすことができ、これを水中油
型乳化組成物のゲル化開始温度以下の温度とすることに
より固まる性質を有する水中油型乳化組成物を提供する
ことにある。Accordingly, an object of the present invention is to provide an oil-in-water emulsion composition which contains starch and has a good mouth melting property, a light and fresh texture while maintaining a certain body feeling, and a rich milky flavor. Is to do. Further, the object of the present invention is that whipping is possible, it can be melted at a temperature equal to or higher than the gel melting point of the oil-in-water emulsion composition, and the temperature is equal to or lower than the gelation start temperature of the oil-in-water emulsion composition. The object of the present invention is to provide an oil-in-water type emulsified composition having a property of hardening.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、上記目的
を達成すべく種々検討した結果、一定数の粒径の大きな
澱粉粒子が存在し、さらに該澱粉粒子とゲル化した熱可
逆性ゲルとが共存する構造をとることで、一定のボディ
感を保持しながら、口溶けが良好な水中油型乳化組成物
が得られることを知見した。The inventors of the present invention have conducted various studies to achieve the above object. As a result, the present inventors have found that a certain number of large starch particles having a large particle diameter, It has been found that an oil-in-water emulsified composition having good meltability in the mouth while maintaining a certain body feeling can be obtained by taking a structure coexisting with the gel.
【０００６】本発明は、上記知見に基づいてなされたも
ので、粒径が３０μｍより大きい澱粉粒子を含有し、且
つ融点が３７℃以上の熱可逆性ゲルによってゲル化して
いることを特徴とする水中油型乳化組成物を提供するも
のである。The present invention has been made based on the above findings, and is characterized in that it contains starch particles having a particle size of more than 30 μm and is gelled by a thermoreversible gel having a melting point of 37 ° C. or more. An oil-in-water emulsion composition is provided.
【０００７】また、本発明は、上記の本発明の水中油型
乳化組成物の製造方法として、配合油脂の融点以上で、
且つ水中油型乳化組成物のゲル化開始温度以下の温度
で、全原料を混合攪拌して予備乳化物を調製し、該予備
乳化物を、水中油型乳化組成物のゲル融点以上の温度で
殺菌または滅菌し、水中油型乳化組成物のゲル化開始温
度以上の温度で容器に充填した後、水中油型乳化組成物
のゲル化開始温度以下の温度まで冷却することを特徴と
する水中油型乳化組成物の製造方法を提供するものであ
る。Further, the present invention provides a method for producing the above oil-in-water emulsion composition of the present invention,
And, at a temperature equal to or lower than the gelation start temperature of the oil-in-water emulsion composition, all the raw materials are mixed and stirred to prepare a pre-emulsion, and the pre-emulsion is heated at a temperature equal to or higher than the gel melting point of the oil-in-water emulsion composition. After sterilizing or sterilizing and filling a container at a temperature equal to or higher than the gelation start temperature of the oil-in-water emulsion composition, the oil-in-water emulsion is cooled to a temperature equal to or lower than the gelation start temperature of the oil-in-water emulsion composition. It is intended to provide a method for producing a type emulsion composition.
【０００８】[0008]
【発明の実施の形態】以下、本発明の水中油型乳化組成
物およびその製造方法について詳述する。本発明の水中
油型乳化組成物は、粒径が３０μｍより大きい澱粉粒
子、好ましくは粒径が５０μｍよりも大きい澱粉粒子を
含有するものである。上記の粒径が３０μｍより大きい
澱粉粒子を含有しないと、熱可逆性ゲルが口中で自然に
崩壊せず、水中油型乳化組成物の口溶けが悪く、不自然
な食感を有するので好ましくない。尚、上記澱粉粒子の
粒径の上限は、２００μｍ以下とする。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-in-water emulsion composition of the present invention and a method for producing the same will be described in detail. The oil-in-water emulsion composition of the present invention contains starch particles having a particle size larger than 30 μm, preferably starch particles having a particle size larger than 50 μm. Unless the starch particles having the above particle size larger than 30 μm are contained, the thermoreversible gel does not spontaneously disintegrate in the mouth, the oil-in-water emulsion composition has poor dissolution in the mouth, and has an unnatural texture. The upper limit of the particle size of the starch particles is 200 μm or less.
【０００９】また、本発明では、上記の粒径が３０μｍ
より大きい澱粉粒子が、水中油型乳化組成物１ｍｌ中
に、好ましくは１×１０5 個以上１×１０7 個未満、さ
らに好ましくは５×１０5 個以上５×１０6 個未満存在
するのがよい。さらに、上記の粒径が５０μｍより大き
い澱粉粒子が、水中油型乳化組成物１ｍｌ中に、好まし
くは７×１０4 個以上７×１０6 個未満、さらに好まし
くは３×１０5 個以上４×１０6 個未満存在するのが望
ましい。Further, in the present invention, the particle size is 30 μm
Larger starch particles are preferably present in an amount of 1 × 10 5 or more and less than 1 × 10 7 , more preferably 5 × 10 5 or more and less than 5 × 10 6 in 1 ml of the oil-in-water emulsion composition. Good. Further, the above starch particles having a particle size larger than 50 μm are preferably at least 7 × 10 4 and less than 7 × 10 6 , more preferably at least 3 × 10 5 and 4 ×, in 1 ml of the oil-in-water emulsion composition. Desirably less than 10 6 are present.
【００１０】上記澱粉粒子の粒径と数の測定は、例えば
以下のような方法により測定する。まず、血球計測器で
あるＪＩＳ規格品の中央に多数の０．００２５ｍｍ2 の
区画があるスライドグラスとカバーグラスを用意する。
上記スライドグラスにヨウ素水溶液にて澱粉粒子を着色
した水中油型乳化組成物または水中油型乳化組成物の希
釈液（試料）を縦１５区画×横１５区画＝２２５区画中
に１〜３個程度の澱粉粒子が顕微鏡下で認められる程度
になるように入れ、その２２５区画内にある澱粉粒子の
粒径と粒径が３０μｍより大きい澱粉粒子数を測定す
る。ちなみにスライドグラスの１区画あたりの容積はス
ライドグラスとカバーグラスとの間に０．１ｍｍ厚の空
間ができるので、０．０００２５ｍｍ3 である。このよ
うな一連の測定を同一試料について５０回行い、平均を
とることにより、得られた値を澱粉粒子の粒径と数とす
る。同様の手段により５０μｍより大きい澱粉粒子の粒
径と数を測定する。また、上記澱粉粒子の粒径とは、澱
粉粒子の形状が球体であればその直径を指すものであ
り、楕円体であればその長径と短径の平均を表すものと
する。The particle size and the number of the starch particles are measured, for example, by the following method. First, a slide glass and a cover glass having a large number of sections of 0.0025 mm 2 in the center of a JIS standard product as a blood cell counter are prepared.
Approximately 1 to 3 pieces per 225 sections of 15 sections × 15 sections = oil-in-water emulsion composition or dilution liquid (sample) of the oil-in-water emulsion composition obtained by coloring starch particles on the slide glass with an aqueous iodine solution. And the number of starch particles having a particle size larger than 30 μm in the 225 sections is measured. Incidentally, the volume per section of the slide glass is 0.00025 mm 3 because there is a space of 0.1 mm thickness between the slide glass and the cover glass. Such a series of measurements is performed 50 times on the same sample, and an average is taken. The obtained value is defined as the particle size and the number of the starch particles. The particle size and number of starch particles larger than 50 μm are measured by the same means. The particle size of the starch particles indicates the diameter of the starch particles if the shape is a sphere, and indicates the average of the major axis and the minor axis of the ellipsoid.
【００１１】次に上記の水中油型乳化組成物で用いるこ
とができる配合材料について説明する。澱粉としては、
上記の水中油型乳化組成物中において粒径が３０μｍよ
り大きいものとなる澱粉を用いる。上記の粒径が３０μ
ｍより大きいものとなる澱粉としては、上記の水中油型
乳化組成物中において粒径が３０μｍより大きいものと
なる澱粉であればどのような澱粉でも構わないが、例え
ば馬鈴薯由来の澱粉や、馬鈴薯澱粉の化工澱粉、各種餡
類等が挙げられ、これらの中から選ばれた１種又は２種
以上を用いることができる。上記の化工澱粉とは、エス
テル化、エーテル化、リン酸架橋、アセチル化、ヒドロ
キシプロピル化等の化学変性処理をした澱粉や、アルフ
ァ化処理等の物理変性処理をした澱粉をいい、これらは
単独又は２種以上組合わせて用いることができる。ま
た、上記処理方法を２種以上重複して施した化工澱粉を
用いても良い。上記の各種餡類としては、小豆、大豆、
枝豆、いんげん豆、そら豆等の豆類等から作られたもの
が挙げられる。Next, the ingredients that can be used in the above oil-in-water emulsion composition will be described. As starch,
In the above oil-in-water emulsion composition, a starch having a particle size larger than 30 μm is used. The above particle size is 30μ
As the starch having a particle size larger than m, any starch may be used as long as it has a particle size larger than 30 μm in the above oil-in-water emulsion composition. For example, starch derived from potato or potato Modified starch, various types of bean paste, etc., can be used, and one or more selected from these can be used. The above-mentioned modified starch refers to starch that has been chemically modified, such as esterification, etherification, phosphoric acid cross-linking, acetylation, or hydroxypropylation, or starch that has been physically modified, such as pregelatinized. Alternatively, two or more kinds can be used in combination. Moreover, you may use the modified starch which performed the above-mentioned processing method in duplicate. The above various bean pastes include red beans, soybeans,
Examples include beans made from green soybeans, green beans, broad beans, and the like.
【００１２】本発明の水中油型乳化組成物中の上記澱粉
の含有量は、好ましくは０．３〜１５重量％、さらに好
ましくは１〜１０重量％、最も好ましくは３〜８重量％
である。The content of the above-mentioned starch in the oil-in-water emulsion composition of the present invention is preferably 0.3 to 15% by weight, more preferably 1 to 10% by weight, and most preferably 3 to 8% by weight.
It is.
【００１３】本発明の水中油型乳化組成物は、融点が３
７℃以上の熱可逆性ゲルによってゲル化している。上記
の融点が３７℃以上の熱可逆性ゲルを構成するゲル化剤
としては、寒天、キサンタンガム、ローカストビーンガ
ム、ペクチン、ジェランガム、カラギーナン、グルコマ
ンナン等があげられ、これらのゲル化剤の中から選ばれ
た１種または２種以上を用いることができる。The oil-in-water emulsion composition of the present invention has a melting point of 3
It is gelled by a thermoreversible gel at 7 ° C. or higher. Examples of the gelling agent constituting the thermoreversible gel having a melting point of 37 ° C. or higher include agar, xanthan gum, locust bean gum, pectin, gellan gum, carrageenan, glucomannan, and the like. One or more selected ones can be used.
【００１４】本発明の水中油型乳化組成物では、上記ゲ
ル化剤のうち、特にキサンタンガムとローカストビーン
ガムとを併用するのが好ましい。キサンタンガムとロー
カストビーンガムとを併用する場合の両者の配合比率
は、重量比率で、好ましくはキサンタンガム：ローカス
トビーンガム＝３０：７０〜７０：３０、さらに好まし
くは４０：６０〜６０：４０、最も好ましくは４５：５
５〜５５：４５である。In the oil-in-water emulsion composition of the present invention, among the above gelling agents, it is particularly preferable to use a combination of xanthan gum and locust bean gum. When the xanthan gum and the locust bean gum are used in combination, the mixing ratio of both is preferably xanthan gum: locust bean gum = 30: 70-70: 30, more preferably 40: 60-60: 40, most preferably. Is 45: 5
5-55: 45.
【００１５】本発明の水中油型乳化組成物中の上記ゲル
化剤の含有量は、好ましくは０．００１〜２重量％、さ
らに好ましくは０．００１〜１重量％、最も好ましくは
０．００１〜０. ７重量％である。The content of the above-mentioned gelling agent in the oil-in-water emulsion composition of the present invention is preferably 0.001-2% by weight, more preferably 0.001-1% by weight, and most preferably 0.001% by weight. ~ 0.7% by weight.
【００１６】本発明の水中油型乳化組成物で用いる油脂
としては、例えば、パーム油、パーム核油、ヤシ油、コ
ーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、
サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨
油、乳脂、バターオイル等の各種植物油脂、動物油脂な
らびにこれらを水素添加、分別およびエステル交換から
選択される一または二以上の処理を施した加工油脂、油
脂を含有する乳製品および／または乳製品類似食品があ
げられる。上記油脂のうち、油脂を含有する乳製品およ
び／または乳製品類似食品を用いるのが好ましく、特に
油脂として油脂を含有する乳製品および／または乳製品
類似食品のみを用いるのが好ましい。The oils and fats used in the oil-in-water emulsion composition of the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil,
One or two or more treatments selected from various vegetable oils and fats such as safflower oil, beef tallow, milk fat, lard fat, cocoa butter, fish oil, whale oil, milk fat, butter oil, and hydrogenation, fractionation and transesterification thereof. Processed oils and fats, dairy products containing oils and / or dairy-like foods. Among the above fats and oils, it is preferable to use dairy products and / or dairy-like foods containing fats and oils, and it is particularly preferable to use only dairy products and / or dairy-like foods containing fats and oils as fats and oils.
【００１７】上記の油脂を含有する乳製品および／また
は乳製品類似食品としては、生クリーム、ホイップクリ
ーム、クリームチーズ、マスカルポーネ、生乳、牛乳、
特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、部分脱
脂乳、加工乳、クリーム、チーズ、バター、濃縮ホエ
イ、アイスクリーム類、濃縮乳、無糖れん乳、加糖れん
乳、全粉乳、クリームパウダー、加糖粉乳、調製粉乳、
はっ酵乳、乳酸菌飲料、乳飲料、豆乳もしくはその加工
品等があげられ、これらの中から選ばれた１種または２
種以上を用いることができる。The dairy products and / or dairy-like foods containing oils and fats include fresh cream, whipped cream, cream cheese, mascarpone, fresh milk, milk,
Special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skimmed milk, processed milk, cream, cheese, butter, concentrated whey, ice creams, concentrated milk, sugar-free milk, sweetened milk, whole milk powder, Cream powder, sweetened milk powder, formula milk powder,
Fermented milk, lactic acid drink, milk drink, soy milk or a processed product thereof, and one or two selected from these.
More than one species can be used.
【００１８】本発明では、生クリーム、クリームチーズ
およびマスカルポーネの中から選ばれた１種または２種
以上を用いるのが好ましい。特に生クリーム、クリーム
チーズ、マスカルポーネを冷凍処理したものを用いるの
が好ましい。冷凍処理を施すことにより上記乳製品中の
蛋白質が変性し、ポリペプチド鎖の疎水性官能基が分子
表面に露出して遊離状態になるため、解凍後に蛋白質分
子間架橋結合が生成し易い状態になり、これによって豊
かな乳風味を有する水中油型乳化組成物となると考えら
れる。冷凍変性をさせるために、冷凍期間は７日間〜２
４ヶ月であることが望ましい。該冷凍期間が７日間より
短いと、冷凍変性が不十分なため、その含有効果が十分
に得られず、また２４ヶ月を越えると、冷凍変性が過度
となり溶解、乳化が困難となる。また、冷凍温度は−１
０℃以下とするのが望ましい。In the present invention, it is preferable to use one or more selected from fresh cream, cream cheese and mascarpone. In particular, it is preferable to use fresh cream, cream cheese, or mascarpone that has been subjected to freezing treatment. The protein in the dairy product is denatured by the freezing treatment, and the hydrophobic functional group of the polypeptide chain is exposed to the molecular surface to be in a free state. It is believed that this results in an oil-in-water emulsion composition having a rich milky flavor. For freezing denaturation, the freezing period is 7 days to 2 days.
Preferably, it is four months. If the freezing period is shorter than 7 days, the freezing denaturation is insufficient, so that the content effect cannot be sufficiently obtained. If the freezing period is more than 24 months, the freezing denaturation becomes excessive and dissolution and emulsification become difficult. The freezing temperature is -1.
It is desirable that the temperature be 0 ° C. or lower.
【００１９】また、上記の油脂を含有する乳製品および
／または乳製品類似食品としては、好ましくは油分が３
〜８５重量％、さらに好ましくは油分が３〜７０重量
％、最も好ましくは油分が３〜６０重量％である乳製品
および／または乳製品類似食品を用いるのがよい。The dairy products and / or dairy-like foods containing the above fats and oils preferably have an oil content of 3%.
Dairy products and / or dairy-like foods having an oil content of ~ 85% by weight, more preferably 3 to 70% by weight, most preferably 3 to 60% by weight.
【００２０】上記の油脂や油脂を含有する乳製品および
／または乳製品類似食品は、本発明の水中油型乳化組成
物中の油分が好ましくは１〜５０重量％、さらに好まし
くは３〜３５重量％、最も好ましくは５〜２０重量％と
なるように用いるのがよい。The above-mentioned fats and oils or dairy products and / or dairy-like foods containing fats and oils preferably have an oil content of 1 to 50% by weight, more preferably 3 to 35% by weight, in the oil-in-water emulsion composition of the present invention. %, Most preferably 5 to 20% by weight.
【００２１】また、本発明の水中油型乳化組成物中の水
道水や天然水等の水の含有量は、好ましくは３０〜８０
重量％、さらに好ましくは４０〜７５重量％、最も好ま
しくは４５〜７０重量％である。The content of water such as tap water and natural water in the oil-in-water emulsion composition of the present invention is preferably 30 to 80.
%, More preferably 40-75% by weight, most preferably 45-70% by weight.
【００２２】本発明の水中油型乳化組成物は、糖類を含
有することができる。斯かる糖類としては、例えば、上
白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦
芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液
糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロー
ス、還元乳糖、ソルビトール、トレハロース、キシロー
ス、キシリトール、マルチトール、エリスリトール、マ
ンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラク
トオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロ
ース、パラチノースオリゴ糖、ステビア、アスパルテー
ム、はちみつ等があげられ、これらの中から選ばれた１
種または２種以上を用いることができる。本発明の水中
油型乳化組成物は、上記糖類を好ましくは０〜４０重量
％、さらに好ましくは１〜３０重量％、最も好ましくは
３〜２５重量％含有するのがよい。The oil-in-water emulsion composition of the present invention may contain saccharides. Such saccharides include, for example, white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reducing sugar Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, lactose oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey, etc. Is one of these.
Species or two or more can be used. The oil-in-water emulsion composition of the present invention preferably contains the above saccharide in an amount of preferably 0 to 40% by weight, more preferably 1 to 30% by weight, and most preferably 3 to 25% by weight.
【００２３】本発明の水中油型乳化組成物は、乳化剤と
してはレシチン等の天然の乳化剤や、以下に示した合成
乳化剤を使用することができる。合成乳化剤としては、
グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エス
テル、グリセリン乳酸脂肪酸エステル、グリセリンコハ
ク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪
酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸
エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリ
ン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸
エステル、プロピレングリコール脂肪酸エステル、ステ
アロイル乳酸カルシウム、ステアロイル乳酸ナトリウ
ム、ポリオキシエチレンソルビタンモノステアレート、
ポリオキシエチレンソルビタンモノグリセリド等が挙げ
られる。本発明の水中油型乳化組成物は、上記乳化剤を
好ましくは０〜２重量％含有するのがよい。しかし、本
発明の水中油型乳化組成物では、風味や、また消費者の
間に広まっている天然志向に応える意味で、上記の合成
乳化剤を用いないほうがより好ましく、さらに好ましく
は乳化剤を用いないのがよい。また、本発明の水中油型
乳化組成物は、メタリン酸塩、ポリリン酸塩、ピロリン
酸塩等のリン酸塩を用いてもよいが、消費者の間に広ま
っている天然志向に応える意味で、上記のリン酸塩を用
いないのが好ましい。In the oil-in-water emulsion composition of the present invention, natural emulsifiers such as lecithin and synthetic emulsifiers shown below can be used as emulsifiers. As a synthetic emulsifier,
Glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed Ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate,
And polyoxyethylene sorbitan monoglyceride. The oil-in-water emulsion composition of the present invention preferably contains the above-mentioned emulsifier in an amount of preferably 0 to 2% by weight. However, in the oil-in-water emulsion composition of the present invention, it is more preferable not to use the above-mentioned synthetic emulsifier, and further preferably to use no emulsifier, in the sense of responding to the taste and the natural tendency that is widespread among consumers. Is good. In addition, the oil-in-water emulsion composition of the present invention may use a phosphate such as a metaphosphate, a polyphosphate, or a pyrophosphate, but in the sense of responding to the natural tendency that is widespread among consumers. It is preferred not to use the above phosphates.
【００２４】本発明の水中油型乳化組成物には、その他
の材料としてコーンスターチ、ワキシーコーンスター
チ、ハイアミロースコーンスターチ、タピオカ澱粉、米
澱粉、小麦澱粉、馬鈴薯澱粉、サゴヤシ澱粉等の粒径が
３０μｍ以下の澱粉、脱脂乳、脱脂濃縮乳、糖脱脂れん
乳、加糖脱脂れん乳、脱脂粉乳、ホエイパウダー、蛋白
質濃縮ホエイパウダー、バターミルクパウダー、カゼイ
ンカルシウム、カゼインナトリウム、カゼインカリウ
ム、カゼインマグネシウム、ホエープロテインコンセー
トレート、トータルミルクプロテイン等の油脂を含有し
ない乳製品、無機塩および有機酸塩、生卵黄、液卵黄、
殺菌卵黄、加塩卵黄、加糖卵黄および酵素処理卵黄等の
卵製品、ゼラチン、グリシン、カカオおよびカカオ製
品、コーヒーおよびコーヒー製品、果汁、ジャム、ナッ
ツ加工品、その他各種食品素材全般、着香料、調味料等
の呈味成分、着色料、保存料、酸化防止剤、pH調整剤等
の中から選ばれた１種または２種以上を用いることがで
きる。The oil-in-water emulsion composition of the present invention has, as other ingredients, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, rice starch, wheat starch, potato starch, sago palm starch and the like having a particle size of 30 μm or less. Starch, skim milk, skim concentrated milk, sugar skim skim milk, sweetened skim milk, skim milk powder, whey powder, protein-enriched whey powder, buttermilk powder, calcium caseinate, sodium caseinate, potassium caseinate, magnesium casein, whey protein conjugate Dairy products that do not contain fats and oils such as rates, total milk protein, inorganic and organic acid salts, raw egg yolk, liquid egg yolk,
Egg products such as pasteurized egg yolk, salted egg yolk, sweetened egg yolk and enzyme-treated egg yolk, gelatin, glycine, cacao and cacao products, coffee and coffee products, fruit juice, jam, processed nuts, other various food materials, flavorings, seasonings And the like, one or more selected from taste components, coloring agents, preservatives, antioxidants, pH adjusters and the like.
【００２５】また上記の、コーンスターチ、ワキシーコ
ーンスターチ、ハイアミロースコーンスターチ、タピオ
カ澱粉、米澱粉、小麦澱粉、馬鈴薯澱粉、サゴヤシ澱粉
等の粒径が３０μｍ以下の澱粉、脱脂乳、脱脂濃縮乳、
糖脱脂れん乳、加糖脱脂れん乳、脱脂粉乳、ホエイパウ
ダー、蛋白質濃縮ホエイパウダー、バターミルクパウダ
ー、カゼインカルシウム、カゼインナトリウム、カゼイ
ンカリウム、カゼインマグネシウム、ホエープロテイン
コンセートレート、トータルミルクプロテイン等の油脂
を含有しない乳製品、生卵黄、液卵黄、殺菌卵黄、加塩
卵黄、加糖卵黄および酵素処理卵黄等の卵製品、ゼラチ
ンの中から選ばれた１種類または２種類以上を配合する
ことで、融点が３７℃以上の熱可逆性ゲルによって形成
されるゲル骨格を阻害し、食感の調整をすることができ
る。The above-mentioned starch having a particle size of 30 μm or less, skimmed milk, skimmed concentrated milk, such as corn starch, waxy corn starch, high amylose corn starch, tapioca starch, rice starch, wheat starch, potato starch, sago palm starch, etc.
Sugar defatted skim milk, sweetened defatted skim milk, skim milk powder, whey powder, protein-enriched whey powder, buttermilk powder, casein calcium, casein sodium, casein potassium, casein magnesium, whey protein concentrate, total milk protein, etc. The melting point is 37 by mixing one or more selected from dairy products that do not contain, raw egg yolk, liquid yolk, pasteurized yolk, egg yolk such as salted yolk, sweetened yolk, and enzyme-treated yolk, and gelatin. It inhibits the gel skeleton formed by the thermoreversible gel at a temperature of not less than ° C., and can adjust the texture.
【００２６】上記の粒径が３０μｍ以下の澱粉は本発明
の水中油型乳化組成物中、好ましくは０〜１０重量％、
さらに好ましくは０．５〜５重量％、最も好ましくは１
〜３重量％含有するのがよい。上記の油脂を含有しない
乳製品は本発明の水中油型乳化組成物中、好ましくは０
〜１０重量％、さらに好ましくは０．５〜５重量％、最
も好ましくは１〜３重量％含有するのがよい。上記の卵
製品は本発明の水中油型乳化組成物中、好ましくは０〜
１０重量％、さらに好ましくは０．５〜７重量％、最も
好ましくは１〜５重量％含有するのがよい。上記のゼラ
チンは本発明の水中油型乳化組成物中、好ましくは０〜
２重量％、さらに好ましくは０．０５〜１重量％、最も
好ましくは０．１〜０．５重量％含有するのがよい。The starch having a particle size of 30 μm or less is preferably contained in the oil-in-water emulsion composition of the present invention in an amount of 0 to 10% by weight,
More preferably 0.5 to 5% by weight, most preferably 1 to 5% by weight.
-3% by weight. The dairy product containing no fats and oils is preferably contained in the oil-in-water emulsion composition of the present invention.
The content is preferably 10 to 10% by weight, more preferably 0.5 to 5% by weight, and most preferably 1 to 3% by weight. The above-mentioned egg product is preferably contained in the oil-in-water emulsion composition of the present invention.
The content is preferably 10% by weight, more preferably 0.5 to 7% by weight, and most preferably 1 to 5% by weight. The above gelatin is preferably contained in the oil-in-water emulsion composition of the present invention in an amount of from 0 to 0.
The content is preferably 2% by weight, more preferably 0.05 to 1% by weight, and most preferably 0.1 to 0.5% by weight.
【００２７】次に本発明の水中油型乳化組成物の製造方
法について説明する。本発明の水中油型乳化組成物の製
造方法を実施するには、まず、配合油脂の融点以上で、
且つ水中油型乳化組成物のゲル化開始温度以下の温度
で、全原料を混合攪拌して予備乳化物を調製する。尚、
配合油脂の融点以上とは、本発明の水中油型乳化組成物
において、例えば、植物油脂を用いた水中油型乳化物と
生クリームを油脂として用いる場合は、植物油脂と生ク
リーム中の乳脂のうち、融点が高いほうの油脂の融点以
上とする。例えば、水中油型乳化組成物の油脂として生
クリームのみを用い、ゲル化剤としてキサンタンガムと
ローカストビーンガムとを併用した場合、生クリームの
品質にもよるが、配合油脂の融点は、２８〜３３℃程度
である。また、水中油型乳化組成物のゲル化開始温度
は、水中油型乳化組成物のゲル化剤対水濃度、糖度、そ
の他の配合材料等の影響にもよるが、５０〜６０℃程度
である。ここでいう水中油型乳化組成物のゲル化開始温
度は、溶融状態にある水中油型乳化組成物の温度を下げ
ていったときに、ゲル化が開始する温度のことを示して
いる。Next, the method for producing the oil-in-water emulsion composition of the present invention will be described. To carry out the production method of the oil-in-water emulsion composition of the present invention, first, at the melting point of the blended fat or more,
At the same time, all raw materials are mixed and stirred at a temperature equal to or lower than the gelation start temperature of the oil-in-water emulsion composition to prepare a preliminary emulsion. still,
The melting point or higher of the blended oil and fat is, in the oil-in-water emulsion composition of the present invention, for example, when an oil-in-water emulsion using vegetable oil and fresh cream are used as the oil, the milk fat in the vegetable oil and fresh cream is used. Of these, the melting point is higher than the melting point of the higher fat. For example, when only fresh cream is used as the oil and fat of the oil-in-water emulsified composition and xanthan gum and locust bean gum are used in combination as the gelling agent, the melting point of the mixed oil and fat is 28 to 33, depending on the quality of the fresh cream. It is about ° C. The gelation start temperature of the oil-in-water emulsion composition is about 50 to 60 ° C., although it depends on the gelling agent to water concentration of the oil-in-water emulsion composition, the sugar content, and other ingredients. . The gelation start temperature of the oil-in-water emulsion composition referred to here indicates the temperature at which gelation starts when the temperature of the oil-in-water emulsion composition in a molten state is lowered.
【００２８】全原料を混合攪拌する際、油脂を使用する
場合は、油脂および必要により油溶性成分を含有する油
相と、水および必要により乳製品、砂糖、水溶性成分を
含有する水相とを混合、攪拌し、予備乳化物を調製す
る。また、油分として油脂を含有する乳製品および／ま
たは乳製品類似食品のみを使用し、油脂を使用しない場
合は、水に、油脂を含有する乳製品および／または乳製
品類似食品ならびに必要により砂糖および水溶性成分を
混合、攪拌し、予備乳化物を調製する。When mixing and stirring all the raw materials, when using an oil or fat, an oil phase containing the oil or fat and, if necessary, an oil-soluble component, and an aqueous phase containing water and optionally a dairy product, sugar, or a water-soluble component. Is mixed and stirred to prepare a pre-emulsion. If only dairy products and / or dairy-like foods containing oils and fats are used as the oil component and no fats and oils are used, dairy products and / or dairy-like foods containing oils and fats and sugar and The water-soluble components are mixed and stirred to prepare a pre-emulsion.
【００２９】上記の予備乳化物を調製する際、澱粉や融
点が３７℃以上の熱可逆性ゲルを構成するゲル化剤は、
水相および／または油相に添加することが可能であり、
また水相と油相とを予備乳化した後、予備乳化物に添加
することも可能である。本発明では、上記の澱粉やゲル
化剤は、水相と油相とを予備乳化した後、予備乳化物に
添加することが好ましい。この場合、上記の澱粉やゲル
化剤の一部を水相および／または油相に添加し、残りの
澱粉やゲル化剤を、水相と油相とを予備乳化した後、予
備乳化物に添加してもよい。上記の澱粉やゲル化剤を、
水相と油相とを予備乳化した後、予備乳化物に添加せ
ず、上記の澱粉やゲル化剤を水相および／または油相に
添加した後、予備乳化物を製造すると、予備乳化物を均
一に攪拌しにくく、均一に乳化させにくくなる。また、
上記ゲル化剤を、水相と油相とを予備乳化した後、予備
乳化物に添加する場合、上記ゲル化剤を糖類等の水によ
く溶ける原料と混合して、予備乳化物に添加することに
より、上記ゲル化剤がダマになるのを防止することがで
きる。In preparing the above-mentioned pre-emulsion, starch and a gelling agent constituting a thermoreversible gel having a melting point of 37 ° C. or more are:
It can be added to the aqueous phase and / or the oil phase,
It is also possible to pre-emulsify the water phase and the oil phase and then add them to the pre-emulsion. In the present invention, the above-mentioned starch and gelling agent are preferably added to the pre-emulsified product after pre-emulsifying the aqueous phase and the oil phase. In this case, a part of the above-mentioned starch or gelling agent is added to the aqueous phase and / or the oil phase, and the remaining starch or gelling agent is pre-emulsified with the aqueous phase and the oil phase, and then is added to the pre-emulsion. It may be added. The above starch and gelling agent,
After pre-emulsifying the water phase and the oil phase, without adding to the pre-emulsion, the above-mentioned starch or gelling agent is added to the water phase and / or the oil phase, and then the pre-emulsion is produced. Is difficult to uniformly agitate and difficult to emulsify uniformly. Also,
When the above-mentioned gelling agent is added to the pre-emulsion after pre-emulsifying the aqueous phase and the oil phase, the above-mentioned gelling agent is mixed with a water-soluble material such as a saccharide and added to the pre-emulsion. Thereby, the gelling agent can be prevented from becoming lump.
【００３０】本発明では、上記の澱粉やゲル化剤を添加
した後は均質化処理を行わないことが好ましい。これは
均質化処理により、澱粉粒子が破壊されたり、ゲル化剤
のゲル化力が低下しやすいためである。均質化が必要な
場合は、上記ゲル化剤を添加する前に行うことが好まし
い。均質化処理機としては、ホモゲナイザー、ホモミキ
サー、コロイドミル等があげられる。尚、本発明では、
製造の全工程を通じて均質化処理を行わないことが好ま
しい。In the present invention, it is preferable not to perform the homogenization treatment after adding the above-mentioned starch or gelling agent. This is because the starch particles are easily broken or the gelling power of the gelling agent is easily reduced by the homogenizing treatment. When homogenization is necessary, it is preferable to perform it before adding the above-mentioned gelling agent. Examples of the homogenizer include a homogenizer, a homomixer, and a colloid mill. In the present invention,
It is preferable not to perform the homogenization treatment throughout the entire production process.
【００３１】次いで、上記予備乳化物を、水中油型乳化
組成物のゲル融点以上の温度で殺菌または滅菌する。こ
こでいう水中油型乳化組成物のゲル融点とは、ゲル化し
た水中油型乳化組成物が融け始める温度を示している。
例えば、ゲル化剤としてキサンタンガムとローカストビ
ーンガムとを併用した場合、水中油型乳化組成物のゲル
融点は、水中油型乳化組成物のゲル化剤対水濃度、糖
度、その他の配合材料等の影響にもよるが、５０〜６０
℃程度である。Next, the pre-emulsion is sterilized or sterilized at a temperature equal to or higher than the gel melting point of the oil-in-water emulsion composition. The gel melting point of the oil-in-water emulsion composition here indicates the temperature at which the gelled oil-in-water emulsion composition starts to melt.
For example, when xanthan gum and locust bean gum are used in combination as a gelling agent, the gel melting point of the oil-in-water emulsified composition is the gelling agent-to-water concentration of the oil-in-water emulsified composition, the sugar content, and other compounding materials. 50-60, depending on the effect
It is about ° C.
【００３２】上記殺菌または滅菌は、インジェクション
式、インフージョン式等の直接加熱方式、あるいはプレ
ート式・チューブラー式・掻き取り式等の間接加熱方式
を用いたＵＨＴ・ＨＴＳＴ・バッチ式、レトルト、マイ
クロ波加熱等の加熱滅菌もしくは加熱殺菌処理、あるい
は直火等の加熱調理により行うことができ、ＵＨＴによ
る加熱滅菌もしくは加熱殺菌を行うのが好ましい。The above sterilization or sterilization is performed by a direct heating method such as an injection method or an infusion method, or a UHT / HTST / batch method using an indirect heating method such as a plate type / tubular type / scraping type; Heat sterilization such as wave heating or heat sterilization treatment, or heat cooking such as direct heat can be performed, and heat sterilization or heat sterilization by UHT is preferably performed.
【００３３】そして、上記の殺菌または滅菌後、水中油
型乳化組成物のゲル化開始温度以上の温度で容器に充填
した後、水中油型乳化組成物のゲル化開始温度以下の温
度まで冷却することにより、本発明の水中油型乳化組成
物が得られる。上記の容器への充填は、無菌充填をはじ
めとする衛生的な充填手法で行うのが好ましい。尚、本
発明の水中油型乳化組成物の製造方法において、水中油
型乳化組成物のゲル化開始温度と、水中油型乳化組成物
のゲル融点という言葉を用いているが、一般的にこの２
つの温度が異なっている水中油型乳化組成物が多いこと
がわかっている。After the above sterilization or sterilization, the oil-in-water emulsion composition is filled in a container at a temperature equal to or higher than the gelation start temperature, and then cooled to a temperature equal to or lower than the gelation start temperature of the oil-in-water emulsion composition. Thereby, the oil-in-water emulsion composition of the present invention is obtained. The filling of the container is preferably performed by a sanitary filling method including aseptic filling. In the method for producing an oil-in-water emulsion composition of the present invention, the terms gelation start temperature of the oil-in-water emulsion composition and the gel melting point of the oil-in-water emulsion composition are generally used. 2
It has been found that there are many oil-in-water emulsion compositions in which the two temperatures are different.
【００３４】このようにして得られる本発明の水中油型
乳化組成物は、縦型ミキサーや連続ホイップマシーンに
てホイップすることが可能である。本発明の水中油型乳
化組成物のみをホイップした場合、オーバーランが１０
〜１００のものを得ることができる。また、本発明の水
中油型乳化組成物を生クリームやホイップクリーム等と
併用した場合は、オーバーランが１０〜２００のものを
得ることができる。このオーバーランとは、下記の式に
より得られた値である。 〔（Ａ−Ｂ）／Ｂ〕×１００ 但し、Ａは一定容積のクリームの重量であり、Ｂは一定
容積のホイップ後のクリームの重量である。The oil-in-water emulsion composition of the present invention thus obtained can be whipped by a vertical mixer or a continuous whip machine. When only the oil-in-water emulsion composition of the present invention was whipped, the overrun was 10
~ 100 can be obtained. When the oil-in-water emulsion composition of the present invention is used in combination with a fresh cream, a whipped cream, or the like, one having an overrun of 10 to 200 can be obtained. This overrun is a value obtained by the following equation. [(AB) / B] × 100 where A is the weight of the cream of a fixed volume and B is the weight of the cream after the whipping of a fixed volume.
【００３５】本発明の水中油型乳化組成物は、牛乳代替
組成物やチーズ代替組成物、ヨーグルト代替組成物、ク
リーム代替組成物として各種食品に用いることができ
る。例えば、ホワイトソース、該ホワイトソースを使用
したシチューやグラタン、カスタードクリームやホワイ
トクリーム等のクリーム類、該クリーム類を利用したシ
チューやカレー、グラタン、ババロア、プリン等のデザ
ート類、フラワーペースト等のペースト類、マヨネー
ズ、その他ドレッシング類、ソース類、チーズ様食品、
チョコレート類、パン、焼き菓子、洋菓子、和菓子に使
用できる。パンで利用する際は、例えばカレーパンの具
材類、練り込み材料としても利用可能である。和菓子に
利用する際は、例えば手包みもしくは包餡機で作製した
饅頭や餅類、或いは中華饅等の蒸し菓子にも使用でき
る。また、ハム、ソーセージ、ハンバーグ、その他加工
食品の練り込み用として、またフィリング材やトッピン
グ材、サンド材、エンローピング材、スプレッド、飲料
等として用いられる。The oil-in-water emulsion composition of the present invention can be used for various foods as a milk substitute composition, a cheese substitute composition, a yogurt substitute composition, and a cream substitute composition. For example, pastes such as white sauce, stews and gratin using the white sauce, creams such as custard cream and white cream, stews and curries using the creams, desserts such as gratin, bavarois, pudding, and flower pastes , Mayonnaise, other dressings, sauces, cheese-like foods,
It can be used for chocolates, bread, baked goods, western confectionery, and Japanese confectionery. When used in bread, it can also be used as, for example, curry bread ingredients and kneading materials. When used for Japanese confectionery, it can be used for steamed confectionery such as buns and rice cakes prepared by hand wrapping or encrusting machines, or Chinese buns. It is also used for kneading ham, sausage, hamburgers and other processed foods, and as a filling material, topping material, sand material, enroping material, spread, beverage and the like.
【００３６】本発明の水中油型乳化組成物は、該水中油
型乳化組成物のゲル融点以上の温度で溶かすことがで
き、これを該水中油型乳化組成物のゲル化開始温度以下
の温度とすることにより固まるという性質を有してい
る。そのため、例えば、空焼きしたタルト台に本発明の
水中油型乳化組成物を充填し、焼成した場合、焼成する
前に水中油型乳化組成物を平らに延ばしておかなくて
も、焼成後、水中油型乳化組成物が平らに充填されたも
のを得ることができる。また、本発明の水中油型乳化組
成物は、必要により、冷蔵もしくは冷凍状態で保存して
もよい。The oil-in-water emulsion composition of the present invention can be dissolved at a temperature equal to or higher than the gel melting point of the oil-in-water emulsion composition. Has the property of solidifying. Therefore, for example, when the oil-in-water emulsion composition of the present invention is filled in an empty-baked tart table and baked, even if the oil-in-water emulsion composition has not been flattened before calcination, after calcination, An oil-in-water emulsion composition can be obtained that is evenly packed. Further, the oil-in-water emulsion composition of the present invention may be stored in a refrigerated or frozen state, if necessary.
【００３７】[0037]
【実施例】以下に実施例および比較例をあげて、本発明
をさらに詳しく説明するが、本発明はこれらの実施例に
制限されるものではない。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.
【００３８】（実施例１〜７）下記表１に示す配合に従
い、実施例１、２および５については、５０℃に調温し
たパーム油と、水を５０℃に昇温して攪拌しながらクリ
ームおよびクリームチーズを添加して調製した水相とを
予備乳化し、予備乳化物を調製した。そして、この予備
乳化物に、澱粉と、あらかじめ砂糖、キサンタンガムお
よびローカストビーンガムを混合しておいたものを添加
し、混合した。実施例３、４、６および７については、
水を５０℃に昇温して攪拌しながらクリームおよびクリ
ームチーズを添加し、予備乳化物を調製した。そして、
この予備乳化物に、澱粉と、あらかじめ砂糖、キサンタ
ンガムおよびローカストビーンガムを混合しておいたも
のを添加し、混合した。次いで、上記予備乳化物をクレ
ハ式超高温瞬間殺菌装置［呉羽テクノエンジ（株）製］
を用いて１３９℃まで加熱殺菌し、これを６０℃まで冷
却し、充填温度６０℃でバッグインボックス型容器に無
菌充填し、これを冷蔵庫中で５℃まで冷却して、水中油
型乳化組成物を得た。得られた水中油型乳化組成物の組
成（粒径が３０μｍより大きい澱粉粒子の数および粒径
が５０μｍより大きい澱粉粒子の数）、配合油脂の融
点、水中油型乳化組成物のゲル化開始温度、水中油型乳
化組成物のゲル融点、および評価（ボディ感、口溶け、
乳風味）を下記表１に示した。評価方法は下記の通りで
ある。(Examples 1 to 7) According to the formulations shown in Table 1 below, in Examples 1, 2 and 5, palm oil whose temperature was adjusted to 50 ° C. and water were heated to 50 ° C. and stirred. The aqueous phase prepared by adding cream and cream cheese was pre-emulsified to prepare a pre-emulsion. Then, to this pre-emulsified product, a premix of starch, sugar, xanthan gum and locust bean gum was added and mixed. For Examples 3, 4, 6, and 7,
Cream and cream cheese were added while the temperature of the water was raised to 50 ° C. and the mixture was stirred to prepare a pre-emulsion. And
To this pre-emulsion was added starch and premixed sugar, xanthan gum and locust bean gum, and mixed. Next, the above pre-emulsified product was subjected to Kureha ultra-high temperature flash sterilizer [Kureha Techno Engineering Co., Ltd.]
Is sterilized by heating to 139 ° C., cooled to 60 ° C., and aseptically filled in a bag-in-box type container at a filling temperature of 60 ° C., and cooled to 5 ° C. in a refrigerator to obtain an oil-in-water emulsion composition. I got something. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the number of starch particles having a particle size of more than 50 μm), the melting point of the blended fat, and the start of gelation of the oil-in-water emulsion composition Temperature, gel melting point of oil-in-water emulsion composition, and evaluation (body feeling, dissolution in mouth,
Milk flavor) is shown in Table 1 below. The evaluation method is as follows.
【００３９】（評価方法） ボディ感 ◎+；極めて良好なボディー感を有している ◎；十分なボディ感を有している ○；ボディ感を有している ×；ボディ感が不足している 口溶け ◎+；極めて良好な口溶けを有している ◎；良好な口溶けを有している ○；口溶けが良い ×；口溶けが悪い 乳風味 ◎+；極めて豊かな乳風味を有している ◎；豊かな乳風味を有している ○；乳風味を有している ×；乳風味に乏しい(Evaluation method) Body feeling ◎ + : Very good body feeling ◎; Sufficient body feeling ○; Body feeling ×: Insufficient body feeling Yes Mouth melting ◎ + : Very good mouth melting ◎; Good mouth melting ○; Good mouth melting ×: Poor melting milk flavor ◎ + : Extremely rich milk flavor ◎ ; Has a rich milk flavor ○: has a milk flavor ×: poor milk flavor
【００４０】[0040]
【表１】 [Table 1]
【００４１】上記表１に示したように、油脂として油脂
を含有する乳製品のみを用いた実施例３、４、６および
７の水中油型乳化組成物は、豊かな乳風味を有し、特に
冷凍処理したクリームまたはクリームチーズを用いた実
施例４および７の水中油型乳化組成物は、極めて豊かな
乳風味を有していた。As shown in Table 1 above, the oil-in-water emulsion compositions of Examples 3, 4, 6 and 7 using only dairy products containing fats and oils as fats and oils have a rich milk flavor, In particular, the oil-in-water emulsion compositions of Examples 4 and 7 using frozen cream or cream cheese had an extremely rich milky flavor.
【００４２】（比較例１）下記表２に示す配合に従い、
５０℃に調温したパーム油と、水を５０℃に昇温して攪
拌しながらクリームを添加して調製した水相とを予備乳
化し、予備乳化物を調製した。そして、この予備乳化物
に、澱粉および砂糖を添加し、混合した。次いで、上記
予備乳化物をクレハ式超高温瞬間殺菌装置［呉羽テクノ
エンジ（株）製］を用いて１３９℃まで加熱殺菌し、こ
れを６０℃まで冷却し、充填温度６０℃でバッグインボ
ックス型容器に無菌充填し、これを冷蔵庫中で５℃まで
冷却して、水中油型乳化組成物を得た。得られた水中油
型乳化組成物の組成（粒径が３０μｍより大きい澱粉粒
子の数および粒径が５０μｍより大きい澱粉粒子の
数）、配合油脂の融点、および評価（ボディ感、口溶
け、乳風味）を下記表２に示した。評価方法は実施例１
と同じである。但し、この比較例ではゲル化剤を用いて
いないので、水中油型乳化組成物のゲル化開始温度およ
び水中油型乳化組成物のゲル融点は測定できなかった。
下記表２に示したように、比較例１の水中油型乳化組成
物は、融点が３７℃以上の熱可逆性ゲルを含有していな
いので、ボディ感に乏しく、また口溶けが悪く重い食感
を有していた。Comparative Example 1 According to the composition shown in Table 2 below,
Preliminary emulsification was performed on palm oil adjusted to 50 ° C. and an aqueous phase prepared by adding cream while heating water to 50 ° C. and stirring to prepare a pre-emulsion. Then, starch and sugar were added to the pre-emulsion and mixed. Next, the above pre-emulsified product was sterilized by heating to 139 ° C. using a Kureha-type ultra-high-temperature flash sterilizer [manufactured by Kureha Techno Engineering Co., Ltd.], cooled to 60 ° C., and bag-in-box type at a filling temperature of 60 ° C. The container was aseptically filled and cooled in a refrigerator to 5 ° C. to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the number of starch particles having a particle size of more than 50 μm), the melting point of the blended oil and fat, and the evaluation (body feeling, dissolution in mouth, milk flavor) ) Are shown in Table 2 below. Evaluation method is Example 1.
Is the same as However, since no gelling agent was used in this comparative example, the gelation start temperature of the oil-in-water emulsion composition and the gel melting point of the oil-in-water emulsion composition could not be measured.
As shown in Table 2 below, the oil-in-water emulsion composition of Comparative Example 1 does not contain a thermoreversible gel having a melting point of 37 ° C. or more, and thus has a poor body feeling, and has a poor mouth melting and heavy texture. Had.
【００４３】[0043]
【表２】 [Table 2]
【００４４】（実施例８〜１１）下記表３に示す配合に
従い、水を５０℃に昇温し攪拌しながらクリームを添加
し、予備乳化物を調製した。そして、この予備乳化物
に、澱粉と、あらかじめ砂糖、キサンタンガムおよびロ
ーカストビーンガムを混合しておいたものを添加し、混
合した。次いで、上記予備乳化物を掻き取り式熱交換機
（回転数１，２００r.p.m.）を用いて１３５℃まで加熱
殺菌し、これを６０℃まで冷却し、充填温度６０℃でピ
ロー充填し、これを冷蔵庫中で５℃まで冷却して、水中
油型乳化組成物を得た。得られた水中油型乳化組成物の
組成（粒径が３０μｍより大きい澱粉粒子の数および粒
径が５０μｍより大きい澱粉粒子の数）、配合油脂の融
点、水中油型乳化組成物のゲル化開始温度、水中油型乳
化組成物のゲル融点、および評価（ボディ感、口溶け、
乳風味）を下記表３に示した。評価方法は実施例１と同
じである。Examples 8 to 11 According to the composition shown in Table 3 below, water was heated to 50 ° C., and cream was added with stirring to prepare a preliminary emulsion. Then, to this pre-emulsified product, a premix of starch, sugar, xanthan gum and locust bean gum was added and mixed. Next, the pre-emulsion was sterilized by heating to 135 ° C. using a scraping type heat exchanger (1,200 rpm), cooled to 60 ° C., and pillow-filled at a filling temperature of 60 ° C. After cooling to 5 ° C. in a refrigerator, an oil-in-water emulsion composition was obtained. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the number of starch particles having a particle size of more than 50 μm), the melting point of the blended fat, and the start of gelation of the oil-in-water emulsion composition Temperature, gel melting point of oil-in-water emulsion composition, and evaluation (body feeling, dissolution in mouth,
Milk flavor) is shown in Table 3 below. The evaluation method is the same as in the first embodiment.
【００４５】[0045]
【表３】 [Table 3]
【００４６】（実施例１２〜１５）下記表４に示す配合
に従い、水を５０℃に昇温し攪拌しながら澱粉、砂糖、
クリームチーズ、キサンタンガムおよびローカストビー
ンガムを添加し、予備乳化物を調製した。次いで、上記
予備乳化物を掻き取り式熱交換機（回転数１，２００r.
p.m.）を用いて１３５℃まで加熱した。これを６０℃ま
で冷却し、水中油型乳化組成物を得た。得られた水中油
型乳化組成物の組成（粒径が３０μｍより大きい澱粉粒
子の数および粒径が５０μｍより大きい澱粉粒子の数）
と評価（ボディ感、口溶け、乳風味）を下記表４に示し
た。評価方法は実施例１と同じである。(Examples 12 to 15) According to the composition shown in Table 4 below, while heating water to 50 ° C and stirring, starch, sugar,
Cream cheese, xanthan gum and locust bean gum were added to prepare a pre-emulsion. Next, the preliminary emulsion was scraped off with a heat exchanger (rotation speed: 1,200 rpm.
pm) to 135 ° C. This was cooled to 60 ° C. to obtain an oil-in-water emulsion composition. Composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size larger than 30 μm and the number of starch particles having a particle size larger than 50 μm)
And evaluation (body feeling, dissolution in mouth, milky flavor) are shown in Table 4 below. The evaluation method is the same as in the first embodiment.
【００４７】[0047]
【表４】 [Table 4]
【００４８】（実施例１６〜１９）下記表５に示す配合
に従い、水を５０℃に昇温し攪拌しながら澱粉、砂糖、
クリームチーズ、キサンタンガムおよびローカストビー
ンガムを添加し、予備乳化物を調製した。次いで、上記
予備乳化物を掻き取り式熱交換機（回転数１，２００r.
p.m.）を用いて１３５℃まで加熱した。これを６０℃ま
で冷却し、水中油型乳化組成物を得た。得られた水中油
型乳化組成物の組成（粒径が３０μｍより大きい澱粉粒
子の数および粒径が５０μｍより大きい澱粉粒子の数）
と評価（ボディ感、口溶け、乳風味）を下記表５に示し
た。評価方法は実施例１と同じである。(Examples 16 to 19) According to the composition shown in Table 5 below, while heating water to 50 ° C and stirring, starch, sugar,
Cream cheese, xanthan gum and locust bean gum were added to prepare a pre-emulsion. Next, the preliminary emulsion was scraped off with a heat exchanger (rotation speed: 1,200 rpm.
pm) to 135 ° C. This was cooled to 60 ° C. to obtain an oil-in-water emulsion composition. Composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size larger than 30 μm and the number of starch particles having a particle size larger than 50 μm)
And the evaluation (body feeling, dissolution in mouth, milky flavor) are shown in Table 5 below. The evaluation method is the same as in the first embodiment.
【００４９】[0049]
【表５】 [Table 5]
【００５０】（実施例２０）下記表６に示す配合に従
い、５０℃に調温したパーム油と、水を５０℃に昇温し
て攪拌しながらクリームを添加して調製した水相とを予
備乳化し、予備乳化物を調製した。そして、この予備乳
化物をホモゲナイザーＨ−２０型［三和機械（株）製］
によって１段目１５０ｋｇ／ｃｍ2 、２段目１０ｋｇ／
ｃｍ2 にて均質化処理し、乳化物を得た。この乳化物
に、澱粉と、あらかじめ砂糖、キサンタンガムおよびロ
ーカストビーンガムを混合しておいたものを添加し、混
合した。次いで、上記乳化物をクレハ式超高温瞬間殺菌
装置［呉羽テクノエンジ（株）製］を用いて１３９℃ま
で加熱殺菌し、これを６０℃まで冷却し、充填温度６０
℃でバッグインボックス型容器に無菌充填し、これを冷
蔵庫中で５℃まで冷却して、水中油型乳化組成物を得
た。得られた水中油型乳化組成物の組成（粒径が３０μ
ｍより大きい澱粉粒子の数および粒径が５０μｍより大
きい澱粉粒子の数）、配合油脂の融点、水中油型乳化組
成物のゲル化開始温度、水中油型乳化組成物のゲル融
点、および評価（ボディ感、口溶け、乳風味）を下記表
６に示した。評価方法は実施例１と同じである。(Example 20) According to the formulation shown in Table 6 below, palm oil adjusted to 50 ° C and an aqueous phase prepared by adding cream while heating water to 50 ° C and stirring were prepared. The mixture was emulsified to prepare a preliminary emulsion. Then, this pre-emulsion is used as a homogenizer H-20 [manufactured by Sanwa Kikai Co., Ltd.].
150 kg / cm 2 in the first stage and 10 kg /
The emulsion was homogenized in cm 2 to obtain an emulsion. To this emulsified product, a premix of starch, sugar, xanthan gum and locust bean gum was added and mixed. Next, the above emulsion was sterilized by heating to 139 ° C. using a Kureha ultra-high temperature flash sterilizer (manufactured by Kureha Techno Engineering Co., Ltd.), cooled to 60 ° C., and filled at a filling temperature of 60 ° C.
The solution was aseptically filled in a bag-in-box type container at a temperature of 5 ° C. and cooled to 5 ° C. in a refrigerator to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (having a particle size of 30 μm)
(the number of starch particles larger than m and the number of starch particles larger than 50 μm), the melting point of the blended oil and fat, the gelation start temperature of the oil-in-water emulsion composition, the gel melting point of the oil-in-water emulsion composition, and the evaluation ( Table 6 below shows the body sensation, melting in the mouth, and milky flavor. The evaluation method is the same as in the first embodiment.
【００５１】（実施例２１）下記表６に示す配合に従
い、５０℃に調温したパーム油と、水を５０℃に昇温し
て攪拌しながらクリームを添加して調製した水相とを予
備乳化し、予備乳化物を調製した。そして、この予備乳
化物に、澱粉と、あらかじめ砂糖、キサンタンガムおよ
びローカストビーンガムを混合しておいたものを添加
し、混合した。この予備乳化物をホモゲナイザーＨ−２
０型［三和機械（株）製］によって１段目１５０ｋｇ／
ｃｍ2 、２段目１０ｋｇ／ｃｍ2 にて均質化処理し、乳
化物を得た。次いで、上記乳化物をクレハ式超高温瞬間
殺菌装置［呉羽テクノエンジ（株）製］を用いて１３９
℃まで加熱殺菌し、これを６０℃まで冷却し、充填温度
６０℃でバッグインボックス型容器に無菌充填し、これ
を冷蔵庫中で５℃まで冷却して、水中油型乳化組成物を
得た。得られた水中油型乳化組成物の組成（粒径が３０
μｍより大きい澱粉粒子の数および粒径が５０μｍより
大きい澱粉粒子の数）、配合油脂の融点、水中油型乳化
組成物のゲル化開始温度、水中油型乳化組成物のゲル融
点、および評価（ボディ感、口溶け、乳風味）を下記表
６に示した。評価方法は実施例１と同じである。(Example 21) In accordance with the formulation shown in Table 6 below, palm oil adjusted to 50 ° C and an aqueous phase prepared by adding cream while heating water to 50 ° C and stirring were prepared. The mixture was emulsified to prepare a preliminary emulsion. Then, to this pre-emulsified product, a premix of starch, sugar, xanthan gum and locust bean gum was added and mixed. This pre-emulsion is homogenizer H-2
1st stage 150kg / by type 0 [manufactured by Sanwa Machine Co., Ltd.
cm 2, and homogenized at the second stage 10 kg / cm 2, to obtain an emulsion. Next, the emulsion was treated with a Kureha-type ultra-high-temperature flash sterilizer [manufactured by Kureha Techno Engineering Co., Ltd.] to obtain 139.
C., heat-sterilized to 60.degree. C., cooled to 60.degree. C., aseptically filled in a bag-in-box type container at a filling temperature of 60.degree. C., and cooled to 5.degree. C. in a refrigerator to obtain an oil-in-water emulsion composition. . The composition of the obtained oil-in-water emulsion composition (having a particle size of 30
the number of starch particles larger than μm and the number of starch particles larger than 50 μm), the melting point of the blended oil and fat, the gelation start temperature of the oil-in-water emulsion composition, the gel melting point of the oil-in-water emulsion composition, and the evaluation ( Table 6 below shows the body sensation, melting in the mouth, and milky flavor. The evaluation method is the same as in the first embodiment.
【００５２】[0052]
【表６】 [Table 6]
【００５３】（実施例２２〜２９）下記表７に示す配合
に従い、実施例２２、２３および２６については、５０
℃に調温したパーム油と、水を５０℃に昇温して攪拌し
ながらクリームおよびクリームチーズを添加して調製し
た水相とを予備乳化し、予備乳化物を調製した。そし
て、この予備乳化物に、澱粉、キサンタンガムおよびロ
ーカストビーンガムを混合しておいたものを添加し混合
した。実施例２４、２５、２７および２８については、
水を５０℃に昇温して攪拌しながらクリームおよびクリ
ームチーズを添加し、予備乳化物を調製した。そして、
この予備乳化物に、澱粉と、あらかじめキサンタンガム
およびローカストビーンガムを混合しておいたものを添
加し混合した。実施例２９については、水を５０℃に昇
温して攪拌しながらクリームおよびクリームチーズを添
加し、次いで異性化液糖を添加し、予備乳化物を調製し
た。そして、この予備乳化物に、澱粉、キサンタンガム
およびローカストビーンガムを混合しておいたものを添
加し混合した。次いで、上記予備乳化物をクレハ式超高
温瞬間殺菌装置［呉羽テクノエンジ（株）製］を用いて
１３９℃まで加熱殺菌し、これを６０℃まで冷却し、充
填温度６０℃でバッグインボックス型容器に無菌充填
し、これを冷蔵庫中で５℃まで冷却して、水中油型乳化
組成物を得た。得られた水中油型乳化組成物の組成（粒
径が３０μｍより大きい澱粉粒子の数および粒径が５０
μｍより大きい澱粉粒子の数）、配合油脂の融点、水中
油型乳化組成物のゲル化開始温度、水中油型乳化組成物
のゲル融点、および評価（ボディ感、口溶け、乳風味、
冷凍耐性）を下記表７に示した。ボディ感、口溶け、乳
風味の評価方法は実施例１と同じである。冷凍耐性の評
価方法は以下の通りである。 （評価方法） 冷凍耐性 上記方法で作成した水中油型乳化組成物を−２０℃の冷
凍庫で１２時間冷凍させた後、５℃で十分に解凍し、Ｂ
型粘度計で粘度を測定した。 ◎；冷凍解凍後に粘度低下が１５％未満のもの ○；冷凍解凍後に粘度低下が１５％〜４０％のもの ×；冷凍解凍後に粘度低下が４０％以上のもの(Examples 22 to 29) According to the formulations shown in Table 7 below, Examples 22, 23 and 26
Preliminarily emulsified a palm oil temperature-controlled to 50 ° C. and an aqueous phase prepared by adding cream and cream cheese while heating the water to 50 ° C. and stirring to prepare a pre-emulsion. To this pre-emulsion, a mixture of starch, xanthan gum and locust bean gum was added and mixed. For Examples 24, 25, 27 and 28,
Cream and cream cheese were added while the temperature of the water was raised to 50 ° C. and the mixture was stirred to prepare a pre-emulsion. And
To this pre-emulsion, starch and a mixture of xanthan gum and locust bean gum in advance were added and mixed. For Example 29, cream and cream cheese were added while the temperature of water was raised to 50 ° C. and stirred, and then isomerized liquid sugar was added to prepare a pre-emulsion. To this pre-emulsion, a mixture of starch, xanthan gum and locust bean gum was added and mixed. Next, the above pre-emulsified product was sterilized by heating to 139 ° C. using a Kureha-type ultra-high-temperature flash sterilizer [manufactured by Kureha Techno Engineering Co., Ltd.], cooled to 60 ° C., and bag-in-box type at a filling temperature of 60 ° C. The container was aseptically filled and cooled in a refrigerator to 5 ° C. to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the particle size is 50
The number of starch particles larger than μm), the melting point of the blended oil and fat, the gelation start temperature of the oil-in-water emulsion composition, the gel melting point of the oil-in-water emulsion composition, and the evaluation (body feeling, melting in the mouth, milk flavor,
Freezing resistance) is shown in Table 7 below. The evaluation method of the body feeling, dissolution in the mouth, and milk flavor is the same as that in Example 1. The method for evaluating the freezing resistance is as follows. (Evaluation Method) Freezing Resistance The oil-in-water emulsion composition prepared by the above method was frozen in a freezer at −20 ° C. for 12 hours, and then thawed sufficiently at 5 ° C.
The viscosity was measured with a mold viscometer. ◎: The viscosity decrease after freezing and thawing is less than 15% ○: The viscosity decrease after freezing and thawing is 15% to 40% ×: The viscosity decrease after freezing and thawing is 40% or more
【００５４】[0054]
【表７】 [Table 7]
【００５５】表７に示したように、油脂として冷凍処理
したクリームまたはクリームチーズを用いた実施例２
５、２８および２９の水中油型乳化組成物は、豊かな乳
風味を有していた。実施例２２〜２８の水中油型乳化組
成物は冷凍解凍後の粘度低下が見られるが、実施例２９
の水中油型乳化組成物は冷凍解凍後の粘度低下がほとん
ど見られなかった。As shown in Table 7, Example 2 using frozen cream or cream cheese as an oil or fat was used.
5, 28 and 29 oil-in-water emulsion compositions had a rich milky flavor. In the oil-in-water emulsion compositions of Examples 22 to 28, a decrease in viscosity after freezing and thawing was observed.
The oil-in-water emulsion composition of No. 1 hardly showed a decrease in viscosity after freezing and thawing.
【００５６】（実施例３０〜３３）下記表８に示す配合
に従い、水を５０℃に昇温、攪拌しながらクリームを添
加し、予備乳化物を調製した。そして、この予備乳化物
に、澱粉にあらかじめキサンタンガムおよびローカスト
ビーンガムを混合しておいたものを添加し混合した。次
いで、上記予備乳化物を掻き取り式熱交換機（回転数
１，２００r.p.m.）を用いて１３５℃まで加熱殺菌し、
これを６０℃まで冷却し、充填温度６０℃でピロー充填
し、これを冷蔵庫中で５℃まで冷却して、水中油型乳化
組成物を得た。得られた水中油型乳化組成物の組成（粒
径が３０μｍより大きい澱粉粒子の数および粒径が５０
μｍより大きい澱粉粒子の数）、配合油脂の融点、水中
油型乳化組成物のゲル化開始温度、水中油型乳化組成物
のゲル融点、および評価（ボディ感、口溶け、乳風味）
を下記表８に示した。評価方法は実施例１と同じであ
る。(Examples 30 to 33) According to the formulation shown in Table 8 below, the temperature was raised to 50 ° C., and the cream was added with stirring to prepare a preliminary emulsion. Then, to this pre-emulsion, starch in which xanthan gum and locust bean gum were previously mixed was added and mixed. Next, the pre-emulsion was heat-sterilized to 135 ° C. using a scraping-type heat exchanger (1,200 rpm),
This was cooled to 60 ° C., pillow-filled at a filling temperature of 60 ° C., and cooled to 5 ° C. in a refrigerator to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the particle size is 50
Number of starch particles larger than μm), melting point of blended oils and fats, gelation start temperature of oil-in-water emulsion composition, gel melting point of oil-in-water emulsion composition, and evaluation (body feeling, mouth melting, milk flavor)
Are shown in Table 8 below. The evaluation method is the same as in the first embodiment.
【００５７】[0057]
【表８】 [Table 8]
【００５８】（実施例３４〜３７）下記表９に示す配合
に従い、水を５０℃に昇温、攪拌しながらクリームチー
ズを添加後、澱粉、キサンタンガムおよびローカストビ
ーンガムを混合しておいたものを添加し、予備乳化物を
調製した。次いで、上記予備乳化物を掻き取り式熱交換
機（回転数１，２００r.p.m.）を用いて１３５℃まで加
熱した。これを６０℃まで冷却し、水中油型乳化組成物
を得た。得られた水中油型乳化組成物の組成（粒径が３
０μｍより大きい澱粉粒子の数および粒径が５０μｍよ
り大きい澱粉粒子の数）と評価（ボディ感、口溶け、乳
風味）を下記表９に示した。評価方法は実施例１と同じ
である。(Examples 34 to 37) According to the composition shown in Table 9 below, water, the temperature was raised to 50 ° C., and cream cheese was added with stirring, followed by mixing starch, xanthan gum and locust bean gum. Was added to prepare a pre-emulsion. Next, the above pre-emulsion was heated to 135 ° C. using a scraping type heat exchanger (1,200 rpm). This was cooled to 60 ° C. to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (having a particle size of 3
The number of starch particles larger than 0 μm and the number of starch particles having a particle size larger than 50 μm) and evaluation (body feeling, dissolution in mouth, milky flavor) are shown in Table 9 below. The evaluation method is the same as in the first embodiment.
【００５９】[0059]
【表９】 [Table 9]
【００６０】（実施例３８〜４１）下記表１０に示す配
合に従い、水を５０℃に昇温、攪拌しながらクリームチ
ーズを添加後、澱粉、キサンタンガムおよびローカスト
ビーンガムを混合しておいたものを添加し、予備乳化物
を調製した。次いで、上記予備乳化物を掻き取り式熱交
換機（回転数１，２００r.p.m.）を用いて１３５℃まで
加熱した。これを６０℃まで冷却し、水中油型乳化組成
物を得た。得られた水中油型乳化組成物の組成（粒径が
３０μｍより大きい澱粉粒子の数および粒径が５０μｍ
より大きい澱粉粒子の数）と評価（ボディ感、口溶け、
乳風味）を下記表１０に示した。評価方法は実施例１と
同じである。(Examples 38 to 41) In accordance with the composition shown in Table 10 below, water, the temperature was raised to 50 ° C., and cream cheese was added with stirring, followed by mixing starch, xanthan gum and locust bean gum. Was added to prepare a pre-emulsion. Next, the above pre-emulsion was heated to 135 ° C. using a scraping type heat exchanger (1,200 rpm). This was cooled to 60 ° C. to obtain an oil-in-water emulsion composition. Composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size larger than 30 μm and the particle size is 50 μm
Larger number of starch particles) and evaluation (body feeling, dissolving in the mouth,
Milk flavor) is shown in Table 10 below. The evaluation method is the same as in the first embodiment.
【００６１】[0061]
【表１０】 [Table 10]
【００６２】（実施例４２）下記表１１に示す配合に従
い、５０℃に調温したパーム油と、水を５０℃に昇温し
て攪拌しながらクリームを添加して調製した水相とを予
備乳化し、予備乳化物を調製した。そして、この予備乳
化物をホモゲナイザーＨ−２０型［三和機械（株）製］
によって１段目１５０ｋｇ／ｃｍ2 、２段目１０ｋｇ／
ｃｍ2 にて均質化処理し、乳化物を得た。この乳化物
に、澱粉、あらかじめキサンタンガムおよびローカスト
ビーンガムを混合しておいたものを添加し混合した。次
いで、上記乳化物をクレハ式超高温瞬間殺菌装置［呉羽
テクノエンジ（株）製］を用いて１３９℃まで加熱殺菌
し、これを６０℃まで冷却し、充填温度６０℃でバッグ
インボックス型容器に無菌充填し、これを冷蔵庫中で５
℃まで冷却して、水中油型乳化組成物を得た。得られた
水中油型乳化組成物の組成（粒径が３０μｍより大きい
澱粉粒子の数および粒径が５０μｍより大きい澱粉粒子
の数）、配合油脂の融点、水中油型乳化組成物のゲル化
開始温度、水中油型乳化組成物のゲル融点、および評価
（ボディ感、口溶け、乳風味）を下記表１１に示した。
評価方法は実施例１と同じである。(Example 42) According to the composition shown in Table 11 below, palm oil adjusted to 50 ° C and an aqueous phase prepared by adding cream while heating water to 50 ° C and stirring were prepared. The mixture was emulsified to prepare a preliminary emulsion. Then, this pre-emulsion is used as a homogenizer H-20 [manufactured by Sanwa Kikai Co., Ltd.].
150 kg / cm 2 in the first stage and 10 kg /
The emulsion was homogenized in cm 2 to obtain an emulsion. To this emulsion, starch, xanthan gum and locust bean gum previously mixed were added and mixed. Next, the emulsion was sterilized by heating to 139 ° C. using a Kureha ultra-high temperature flash sterilizer [manufactured by Kureha Techno Engineering Co., Ltd.], cooled to 60 ° C., and filled in at 60 ° C. in a bag-in-box container. Aseptically filled in a refrigerator
After cooling to ℃, an oil-in-water emulsion composition was obtained. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the number of starch particles having a particle size of more than 50 μm), the melting point of the blended fat, and the start of gelation of the oil-in-water emulsion composition Table 11 below shows the temperature, the gel melting point of the oil-in-water emulsion composition, and the evaluation (body feeling, dissolution in the mouth, milky taste).
The evaluation method is the same as in the first embodiment.
【００６３】（実施例４３）下記表１１に示す配合に従
い、５０℃に調温したパーム油と、水を５０℃に昇温し
て攪拌しながらクリームを添加して調製した水相とを予
備乳化し、予備乳化物を調製した。そして、この予備乳
化物に、澱粉にあらかじめキサンタンガムおよびローカ
ストビーンガムを混合しておいたものを添加し混合し
た。この予備乳化物をホモゲナイザーＨ−２０型［三和
機械（株）製］によって１段目１５０ｋｇ／ｃｍ2 、２
段目１０ｋｇ／ｃｍ2 にて均質化処理し乳化物を得た。
次いで、上記乳化物をクレハ式超高温瞬間殺菌装置［呉
羽テクノエンジ（株）製］を用いて１３９℃まで加熱殺
菌し、これを６０℃まで冷却し、充填温度６０℃でバッ
グインボックス型容器に無菌充填し、これを冷蔵庫中で
５℃まで冷却して、水中油型乳化組成物を得た。得られ
た水中油型乳化組成物の組成（粒径が３０μｍより大き
い澱粉粒子の数および粒径が５０μｍより大きい澱粉粒
子の数）、配合油脂の融点、水中油型乳化組成物のゲル
化開始温度、水中油型乳化組成物のゲル融点、および評
価（ボディ感、口溶け、乳風味）を下記表１１に示し
た。評価方法は実施例１と同じである。Example 43 According to the formulation shown in Table 11 below, palm oil whose temperature was adjusted to 50 ° C. and an aqueous phase which was prepared by adding cream while increasing the temperature of water to 50 ° C. and stirring. The mixture was emulsified to prepare a preliminary emulsion. Then, to this pre-emulsion, starch in which xanthan gum and locust bean gum were previously mixed was added and mixed. The pre-emulsified product was subjected to a first-stage 150 kg / cm 2 ,
An emulsion was obtained by homogenizing at the stage of 10 kg / cm 2 .
Next, the emulsion was sterilized by heating to 139 ° C. using a Kureha ultra-high temperature flash sterilizer [manufactured by Kureha Techno Engineering Co., Ltd.], cooled to 60 ° C., and filled in at 60 ° C. in a bag-in-box container. And then cooled to 5 ° C. in a refrigerator to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the number of starch particles having a particle size of more than 50 μm), the melting point of the blended fat, and the start of gelation of the oil-in-water emulsion composition Table 11 below shows the temperature, the gel melting point of the oil-in-water emulsion composition, and the evaluation (body feeling, dissolution in the mouth, milky taste). The evaluation method is the same as in the first embodiment.
【００６４】[0064]
【表１１】 [Table 11]
【００６５】（実施例４４〜５１）下記表１２に示す配
合に従い、水を５０℃に昇温して攪拌しながらクリーム
チーズを添加し、予備乳化物を調製した。そして、この
予備乳化物をホモゲナイザーＨ−２０型［三和機械
（株）製］によって１段目１５０ｋｇ／ｃｍ2 、２段目
１０ｋｇ／ｃｍ2 にて均質化処理を行い、乳化物を得
た。次いで実施例４４ではこの乳化物に、澱粉と、あら
かじめ砂糖、キサンタンガムおよびローカストビーンガ
ムを混合しておいたものを添加し混合した。実施例４５
ではこの乳化物に、澱粉と、あらかじめ砂糖、コーンス
ターチ、キサンタンガムおよびローカストビーンガムを
混合しておいたものを添加し混合した。実施例４６では
この乳化物に、澱粉と、あらかじめ砂糖、ゼラチン、キ
サンタンガムおよびローカストビーンガムを混合してお
いたものを添加し混合した。実施例４７ではこの乳化物
に、澱粉と、あらかじめ砂糖、グリシン、キサンタンガ
ムおよびローカストビーンガムを混合しておいたものを
添加し混合した。実施例４８ではこの乳化物に、澱粉
と、あらかじめ砂糖、キサンタンガムおよびローカスト
ビーンガムを混合しておいたものを添加し、次いで卵黄
を混合した。実施例４９ではこの乳化物に、澱粉と、あ
らかじめ砂糖、脱脂粉乳、キサンタンガムおよびローカ
ストビーンガムを混合しておいたものを混合した。実施
例５０ではこの乳化物に、澱粉と、あらかじめ砂糖、コ
ーンスターチ、ゼラチン、グリシン、キサンタンガムお
よびローカストビーンガムを混合しておいたものを添加
し、次いで卵黄を混合した。実施例５１ではこの乳化物
に、澱粉と、あらかじめ砂糖、コーンスターチ、ゼラチ
ン、グリシン、脱脂粉乳、キサンタンガムおよびローカ
ストビーンガムを混合しておいたものを添加し、次いで
卵黄を混合した。次いで、上記乳化物をクレハ式超高温
瞬間殺菌装置［呉羽テクノエンジ（株）製］を用いて１
３９℃まで加熱殺菌し、これを６０℃まで冷却し、充填
温度６０℃でバッグインボックス型容器に無菌充填し、
これを冷蔵庫中で５℃まで冷却して、水中油型乳化組成
物を得た。得られた水中油型乳化組成物の組成（粒径が
３０μｍより大きい澱粉粒子の数および粒径が５０μｍ
より大きい澱粉粒子の数）、配合油脂の融点、水中油型
乳化組成物のゲル化開始温度、水中油型乳化組成物のゲ
ル融点、および評価（ボディ感、口溶け、乳風味）を下
記表１２に示した。評価方法は実施例１と同じである。(Examples 44 to 51) According to the composition shown in Table 12 below, cream cheese was added while heating the water to 50 ° C and stirring to prepare a preliminary emulsion. The pre-emulsion was homogenized at a first stage of 150 kg / cm 2 and a second stage of 10 kg / cm 2 using a homogenizer H-20 (manufactured by Sanwa Kikai Co., Ltd.) to obtain an emulsion. . Then, in Example 44, starch, sugar, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion and mixed. Example 45
To this emulsion, starch, sugar, corn starch, xanthan gum and locust bean gum previously mixed were added and mixed. In Example 46, starch, sugar, gelatin, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion and mixed. In Example 47, starch, sugar, glycine, xanthan gum, and locust bean gum which had been previously mixed were added to this emulsion and mixed. In Example 48, starch, sugar, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion, and then egg yolk was mixed. In Example 49, this emulsion was mixed with starch in which sugar, skim milk powder, xanthan gum and locust bean gum were previously mixed. In Example 50, starch, sugar, corn starch, gelatin, glycine, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion, and then the yolk was mixed. In Example 51, starch, sugar, corn starch, gelatin, glycine, skim milk powder, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion, and then egg yolk was mixed. Then, the above emulsion was treated with Kureha-type ultra-high-temperature instant sterilizer [Kureha Techno Engineering Co., Ltd.] for 1 hour.
Sterilized by heating to 39 ° C, cooled to 60 ° C, and aseptically filled in a bag-in-box type container at a filling temperature of 60 ° C,
This was cooled to 5 ° C. in a refrigerator to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size larger than 30 μm and the particle size is 50 μm
Table 12 below shows the number of larger starch particles), the melting point of the blended oil and fat, the gelation start temperature of the oil-in-water emulsion composition, the gel melting point of the oil-in-water emulsion composition, and the evaluation (body feeling, melting in the mouth, milky flavor). It was shown to. The evaluation method is the same as in the first embodiment.
【００６６】[0066]
【表１２】 [Table 12]
【００６７】（実施例５２〜５９）下記表１３に示す配
合に従い、水を５０℃に昇温して攪拌しながらクリーム
チーズを添加し、予備乳化物を調製した。そして、この
予備乳化物をホモゲナイザーＨ−２０型［三和機械
（株）製］によって１段目１５０ｋｇ／ｃｍ2 、２段目
１０ｋｇ／ｃｍ2 にて均質化処理を行い、乳化物を得
た。次いで実施例５２ではこの乳化物に、澱粉と、あら
かじめキサンタンガムおよびローカストビーンガムを混
合しておいたものを添加し混合した。実施例５３ではこ
の乳化物に、澱粉と、あらかじめコーンスターチ、キサ
ンタンガムおよびローカストビーンガムを混合しておい
たものを添加し混合した。実施例５４ではこの乳化物
に、澱粉と、あらかじめゼラチン、キサンタンガムおよ
びローカストビーンガムを混合しておいたものを添加し
混合した。実施例５５ではこの乳化物に、澱粉と、あら
かじめグリシン、キサンタンガムおよびローカストビー
ンガムを混合しておいたものを添加し混合した。実施例
５６ではこの乳化物に、澱粉と、あらかじめキサンタン
ガムおよびローカストビーンガムを混合しておいたもの
を添加し、次いで卵黄を混合した。実施例５７ではこの
乳化物に、澱粉と、あらかじめ脱脂粉乳、キサンタンガ
ムおよびローカストビーンガムを混合しておいたものを
添加し混合した。実施例５８ではこの乳化物に、澱粉
と、あらかじめコーンスターチ、ゼラチン、キサンタン
ガムおよびローカストビーンガムを混合しておいたもの
を添加した。実施例５９ではこの乳化物に、澱粉と、あ
らかじめコーンスターチ、ゼラチン、グリシン、脱脂粉
乳、キサンタンガムおよびローカストビーンガムを混合
しておいたものを添加し、次いで卵黄を混合した。次い
で上記乳化物をクレハ式超高温瞬間殺菌装置［呉羽テク
ノエンジ（株）製］を用いて１３９℃まで加熱殺菌し、
これを６０℃まで冷却し、充填温度６０℃でバッグイン
ボックス型容器に無菌充填し、これを冷蔵庫中で５℃ま
で冷却して、水中油型乳化組成物を得た。得られた水中
油型乳化組成物の組成（粒径が３０μｍより大きい澱粉
粒子の数および粒径が５０μｍより大きい澱粉粒子の
数）、配合油脂の融点、水中油型乳化組成物のゲル化開
始温度、水中油型乳化組成物のゲル融点、および評価
（ボディ感、口溶け、乳風味）を下記表１３に示した。
評価方法は実施例１と同じである。(Examples 52 to 59) According to the composition shown in Table 13 below, water was heated to 50 ° C and cream cheese was added with stirring to prepare a preliminary emulsion. The pre-emulsion was homogenized at a first stage of 150 kg / cm 2 and a second stage of 10 kg / cm 2 using a homogenizer H-20 (manufactured by Sanwa Kikai Co., Ltd.) to obtain an emulsion. . Next, in Example 52, to this emulsified product, starch, which had previously been mixed with xanthan gum and locust bean gum, were added and mixed. In Example 53, starch and corn starch, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion and mixed. In Example 54, starch, gelatin, xanthan gum and locust bean gum, which had been previously mixed, were added to this emulsion and mixed. In Example 55, starch and glycine, xanthan gum and locust bean gum, which had been previously mixed, were added to this emulsion and mixed. In Example 56, starch, xanthan gum and locust bean gum which had been previously mixed were added to this emulsion, and then egg yolk was mixed. In Example 57, to this emulsion, starch, skim milk powder, xanthan gum and locust bean gum previously mixed were added and mixed. In Example 58, to this emulsion was added a mixture of starch and corn starch, gelatin, xanthan gum and locust bean gum in advance. In Example 59, to this emulsion, starch and corn starch, gelatin, glycine, skim milk powder, xanthan gum and locust bean gum which had been previously mixed were added, and then egg yolk was mixed. Next, the emulsion was heat-sterilized to 139 ° C. using a Kureha-type ultra-high-temperature flash sterilizer [manufactured by Kureha Techno Engineering Co., Ltd.]
This was cooled to 60 ° C., aseptically filled in a bag-in-box type container at a filling temperature of 60 ° C., and cooled to 5 ° C. in a refrigerator to obtain an oil-in-water emulsion composition. The composition of the obtained oil-in-water emulsion composition (the number of starch particles having a particle size of more than 30 μm and the number of starch particles having a particle size of more than 50 μm), the melting point of the blended fat, and the start of gelation of the oil-in-water emulsion composition Table 13 shows the temperature, the gel melting point of the oil-in-water emulsion composition, and the evaluation (body feeling, dissolution in the mouth, milky flavor).
The evaluation method is the same as in the first embodiment.
【００６８】[0068]
【表１３】 [Table 13]
【００６９】[0069]
【発明の効果】本発明の水中油型乳化組成物は、澱粉を
含有して一定のボディ感を保持しながら、口溶けが良好
で軽くみずみずしい食感を有し、しかも乳風味豊かな水
中油型乳化組成物である。また、ホイップすることが可
能で、水中油型乳化組成物のゲル融点以上の温度で溶か
すことができ、これを水中油型乳化組成物のゲル化開始
温度以下の温度とすることにより固まる性質を有してい
る。Industrial Applicability The oil-in-water emulsion composition of the present invention contains starch, has a constant body feeling, has a good mouth melting, has a light and fresh texture, and has a rich milk flavor. It is an emulsion composition. In addition, it is possible to whip, it can be melted at a temperature equal to or higher than the gel melting point of the oil-in-water emulsion composition, and by setting this to a temperature equal to or lower than the gelation start temperature of the oil-in-water emulsion composition, the property of hardening is obtained. Have.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 池田 憲司 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 (72)発明者 奥冨 保雄 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 Ｆターム(参考） 4B014 GB18 GG11 GG14 GL11 GP14 4B025 LB20 LD01 LG11 LG43 LK02 LP01 4B026 DC06 DX04 ──────────────────────────────────────────────────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) 4B014 GB18 GG11 GG14 GL11 GP14 4B025 LB20 LD01 LG11 LG43 LK02 LP01 4B026 DC06 DX04
Claims (7)
有し、且つ融点が３７℃以上の熱可逆性ゲルによってゲ
ル化していることを特徴とする水中油型乳化組成物。1. An oil-in-water emulsion composition containing starch particles having a particle size of more than 30 μm and being gelled by a thermoreversible gel having a melting point of 37 ° C. or more.
子が、水中油型乳化組成物１ｍｌ中に、１×１０5 個以
上１×１０7 個未満存在する請求項１記載の水中油型乳
化組成物。2. The oil-in-water emulsion according to claim 1, wherein the starch particles having a particle size larger than 30 μm are present in an amount of 1 × 10 5 or more and less than 1 × 10 7 in 1 ml of the oil-in-water emulsion composition. Composition.
子が、馬鈴薯澱粉である請求項１または２記載の水中油
型乳化組成物。3. The oil-in-water emulsion composition according to claim 1, wherein the starch particles having a particle size larger than 30 μm are potato starch.
型乳化組成物を含有する食品。4. A food containing the oil-in-water emulsion composition according to claim 1.
化組成物のゲル化開始温度以下の温度で、全原料を混合
攪拌して予備乳化物を調製し、該予備乳化物を、水中油
型乳化組成物のゲル融点以上の温度で殺菌または滅菌
し、水中油型乳化組成物のゲル化開始温度以上の温度で
容器に充填した後、水中油型乳化組成物のゲル化開始温
度以下の温度まで冷却することを特徴とする請求項１〜
３のいずれかに記載の水中油型乳化組成物を製造する水
中油型乳化組成物の製造方法。5. A pre-emulsion is prepared by mixing and stirring all the raw materials at a temperature not lower than the melting point of the blended fat and oil and not higher than the gelation start temperature of the oil-in-water emulsion composition. Sterilize or sterilize at a temperature equal to or higher than the gel melting point of the oil-in-water emulsified composition, and fill the container at a temperature equal to or higher than the gelation start temperature of the oil-in-water-emulsion composition. The temperature is cooled to a temperature of
3. A method for producing an oil-in-water emulsion composition for producing the oil-in-water emulsion composition according to any one of 3.
熱可逆性ゲルを構成するゲル化剤を添加した後は均質化
処理を行わない請求項５記載の水中油型乳化組成物の製
造方法。6. The method for producing an oil-in-water emulsion composition according to claim 5, wherein the homogenization treatment is not performed after adding the starch and / or a gelling agent constituting a thermoreversible gel having a melting point of 37 ° C. or higher. .
請求項５記載の水中油型乳化組成物の製造方法。7. The method for producing an oil-in-water emulsion composition according to claim 5, wherein the homogenization treatment is not performed throughout all the steps.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006025690A (en) * | 2004-07-15 | 2006-02-02 | Fuji Oil Co Ltd | Oil-in-water emulsified product and method for producing food using the same |
| JP2008245590A (en) * | 2007-03-30 | 2008-10-16 | Sanei Gen Ffi Inc | Flour paste and method for producing the same |
| JP2009514515A (en) * | 2005-11-02 | 2009-04-09 | コンパニ・ジェルベ・ダノン | Food emulsion for bars, fillings, coatings and spreads and its preparation |
| JP2010502235A (en) * | 2006-09-11 | 2010-01-28 | クラフト・フーヅ・グローバル・ブランヅ リミテッド ライアビリティ カンパニー | Stuffing |
| JP2011155934A (en) * | 2010-02-03 | 2011-08-18 | Q P Corp | Oil-in-water emulsion for frozen sliced fish and frozen sliced fish using the same |
| JP2013034462A (en) * | 2011-08-11 | 2013-02-21 | Adeka Corp | Foaming oil-in-water type emulsion |
| JP2013034461A (en) * | 2011-08-11 | 2013-02-21 | Adeka Corp | Oil-in-water emulsion for retort-processed food |
| JP5783176B2 (en) * | 2010-06-29 | 2015-09-24 | キユーピー株式会社 | Acid oil-in-water emulsified food |
| JP5854994B2 (en) * | 2010-06-29 | 2016-02-09 | キユーピー株式会社 | Acid oil-in-water emulsified food |
| JP2017121208A (en) * | 2016-01-07 | 2017-07-13 | 不二製油株式会社 | Foamable oil-in-water emulsified oil and fat composition |
| JP2018143162A (en) * | 2017-03-03 | 2018-09-20 | 株式会社明治 | Manufacturing method of agitation type fermented milk |
| CN113729083A (en) * | 2021-09-03 | 2021-12-03 | 天津科技大学 | Hybrid gel for shredded cake lard substitute and preparation method thereof |
| WO2023203408A1 (en) * | 2022-04-19 | 2023-10-26 | Pavel Petrovich Pyvovarov | Method for obtaining an emulsion-type food product capable of being transformed into sauces |
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|---|---|---|---|---|
| JP2006025690A (en) * | 2004-07-15 | 2006-02-02 | Fuji Oil Co Ltd | Oil-in-water emulsified product and method for producing food using the same |
| JP2009514515A (en) * | 2005-11-02 | 2009-04-09 | コンパニ・ジェルベ・ダノン | Food emulsion for bars, fillings, coatings and spreads and its preparation |
| JP2010502235A (en) * | 2006-09-11 | 2010-01-28 | クラフト・フーヅ・グローバル・ブランヅ リミテッド ライアビリティ カンパニー | Stuffing |
| JP2008245590A (en) * | 2007-03-30 | 2008-10-16 | Sanei Gen Ffi Inc | Flour paste and method for producing the same |
| JP2011155934A (en) * | 2010-02-03 | 2011-08-18 | Q P Corp | Oil-in-water emulsion for frozen sliced fish and frozen sliced fish using the same |
| JP5783176B2 (en) * | 2010-06-29 | 2015-09-24 | キユーピー株式会社 | Acid oil-in-water emulsified food |
| JP5854994B2 (en) * | 2010-06-29 | 2016-02-09 | キユーピー株式会社 | Acid oil-in-water emulsified food |
| JP2013034461A (en) * | 2011-08-11 | 2013-02-21 | Adeka Corp | Oil-in-water emulsion for retort-processed food |
| JP2013034462A (en) * | 2011-08-11 | 2013-02-21 | Adeka Corp | Foaming oil-in-water type emulsion |
| JP2017121208A (en) * | 2016-01-07 | 2017-07-13 | 不二製油株式会社 | Foamable oil-in-water emulsified oil and fat composition |
| JP2018143162A (en) * | 2017-03-03 | 2018-09-20 | 株式会社明治 | Manufacturing method of agitation type fermented milk |
| CN113729083A (en) * | 2021-09-03 | 2021-12-03 | 天津科技大学 | Hybrid gel for shredded cake lard substitute and preparation method thereof |
| WO2023203408A1 (en) * | 2022-04-19 | 2023-10-26 | Pavel Petrovich Pyvovarov | Method for obtaining an emulsion-type food product capable of being transformed into sauces |
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