JP2003093005A - Pasty oil-in-water emulsified product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasty oil-in-water emulsified product imparted with preservability by lowering pH, and having slight or no sourness, from which wide range of gelatinized or pasty foods can be prepared, and to provide a gelatinized or pasty food using the product. SOLUTION: This pasty oil-in-water emulsified product has the acid degree of 0.05-0.6 and thereby has slight or no sourness in spite of having pH of 3.0-5.0, and the gelatinized or pasty food such as mousse, bavarois, pudding is prepared by using the pasty oil-in-water emulsified product.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a paste-like oil-in-water emulsion. More specifically, by using the paste-like oil-in-water emulsion of the present invention, while having a storability, there is almost no sourness, or no mousse, bavarois, gel-like pudding, etc. The present invention relates to a pasty oil-in-water emulsion capable of preparing a pasty food product.

[0002]

2. Description of the Related Art Conventionally, mousse, bavarois, pudding,
Many gel-like or pasty foods such as jelly and yogurt are commercially available. In these foods, as a method of improving the preservability, a method of lowering the pH, a method of lowering the water activity by adding a large amount of sugar, etc. are generally known. In the method of lowering the pH, although it is suitable for making a food such as a dessert in the form of a gel or a paste, which originally has a preferred sourness such as a yogurt flavor or a fruit flavor, it is suitable for making a matcha, coffee or milk flavored dessert, etc. It was not suitable for making gel-like or paste-like desserts that hate the sour taste. Further, in the method of reducing the water activity by adding a large amount of sugar, the dessert prepared is too sweet or has a uniform flavor. Further, if the storability is imparted by severe heat sterilization treatment such as retort, it leads to deterioration of flavor such as generation of retort odor and also causes problems such as browning and deterioration of color tone. Incidentally, JP-A-2000-279
No. 106 discloses one or more selected from phytic acid, gluconic acid or sodium metaphosphate;
A gel-like food product containing M-pectin and having a preservability of pH 3.5 to 4.5, which is a liquid or paste-like base for preparing a gel-like food product having a pH of 5.5 or more by mixing with milk A base has been proposed, but this one is
Liquid or paste of LM pectin solution, which is not an oil-in-water type emulsion, and which prepares a gelled food having a pH of 5.5 or more by mixing with milk to improve the preservability of the mixed food. There was a limit.

[0003]

DISCLOSURE OF THE INVENTION The object of the present invention is to impart a preservative property by lowering the pH, and a wide range of gel-like or paste which has little or no sourness despite low pH. An object of the present invention is to provide a paste-like oil-in-water emulsion that can be prepared into a paste-like food and a gel-like or paste-like food using the same.

[0004]

Means for Solving the Problems As a result of intensive studies on the above problems, the present inventors have found that as an acid used for pH adjustment to improve the storage stability of paste-like oil-in-water emulsions. By using one or two kinds of acids selected from phytic acid and gluconic acid, it is possible to obtain the above-mentioned emulsion that does not have a sour taste, and further, the amount of protein solids contained in the emulsion is as small as possible. The amount of acid used can be reduced by eliminating the buffering capacity of the protein as much as possible, and there is little or no sourness even if the pH is in the range of 3.0 to 5.0. The present invention has been completed based on the finding that the stable paste-like oil-in-water emulsion can be obtained. That is, the first aspect of the present invention is that the acidity is in the range of 0.05 to 0.6 and the pH is 3.
It is a paste-like oil-in-water emulsion having a protein solid content of 0.1 to 3% by weight in the range of 0 to 5.0. The second is the paste-like oil-in-water emulsion according to the first aspect, which contains one or two kinds of acids selected from phytic acid and gluconic acid. Third, in addition to protein solids, fats and oils 3 to 30% by weight
And a water content of 50 to 95% by weight, the paste-like oil-in-water emulsion according to any one of the first and second aspects. Fourth
Has a hardness of 20 in rheometer of the oil-in-water emulsion.
~ 300g / 7.065cm ^{2 in} the range of the first to third
1. The paste-like oil-in-water emulsion according to any one of 1. The fifth is a gel-like or paste-like food product that uses the paste-like oil-in-water emulsion according to any one of the first to fourth aspects.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The pasty oil-in-water emulsion of the present invention has an acidity in the range of 0.05 to 0.6 and a pH in the range of 3.0 to 5.0. It is a paste-like oil-in-water emulsion consisting of oils and fats, protein solids, and water with little or no sourness. In general, yogurt is well known as a paste-like oil-in-water emulsion having a low pH as a main component of oils and fats, proteins and water.
The contents of yogurt are as follows: fat and oil content is 0.1 to 3.5% by weight, protein solid content is 3.5 to 4.5% by weight, pH is 3.5 to 4.5, and acidity is 0.7 to 0.9. It is a delicious dessert with a sour taste. However, the paste-like oil-in-water emulsion of the present invention has little or no acidity despite having a low pH, and the acidity is low in the range of 0.05 to 0.6, and This is achieved by obtaining a paste-like oil-in-water emulsion in which the emulsified state is stable while the protein solid content is low.

The pasty oil-in-water emulsion of the present invention is
Acidity is in the range of 0.05 to 0.6 and pH is 3.0 to 5.0.
It must be in the 0 range. From the viewpoint of flavor, the lower the acidity, the more desirable, but when preparing a paste-like oil-in-water emulsion, the acidity should be 0.05 or more to adjust the pH to the range of 3.0 to 5.0. is necessary. When the acidity exceeds the upper limit, the oil-in-water emulsion will have a sour taste, and the gel-like or pasty food product using the same will also have a sour taste. The acidity referred to in the present invention is a titratable acidity, which is a method based on milk / dairy product inspection (edited by the Dairy Technology Course Editorial Committee, published in 1963, page 32p).
The measurement is a value measured by measuring the amount of 0.1 N NaOH necessary for titrating the sample to pH 8.0 using a pH meter and converting it to the lactic acid content.

The pasty oil-in-water emulsion of the present invention is
In order to impart storability, the pH needs to be in the range of 3.0 to 5.0, and more preferably pH 3.5 to 4.5.
In adjusting the pH, it is preferable to use one or two acids selected from phytic acid and gluconic acid. In addition, organic acids or organic acid salts other than these acids can be used, and by fermenting a paste-like oil-in-water emulsion, the acidity is in the range of 0.05 to 0.6.
The pH may be lowered. The pH referred to in the present invention is a value measured by a pH meter, and is a value measured by HORIBA, model F-23, at an article temperature of 20 ° C. Storability in the present invention means at 20 ° C.
It has a shelf life of about 3 months.

The paste-like oil-in-water emulsion of the present invention is
In order to obtain a stable oil-in-water emulsion having a pH in the low range of 3.0 to 5.0, it is necessary to use protein solids. The protein solid content is preferably 0.1 to 3% by weight, and 0.1 to
More preferably 1.5% by weight. When trying to make the pH low, the amount of acid used increases as the amount of protein solids increases, so that the acidity increases and a sourness is exhibited. If the amount of protein solids is too small, the emulsification deteriorates and it becomes difficult to prepare a stable oil-in-water emulsion. As the protein used in the paste-like oil-in-water emulsion of the present invention, those having an emulsifying action are preferable, and milk, processed milk, raw cream
Milk products such as milk, skim milk, skim milk powder, whole milk powder, caseins (acid casein, rennet casein, sodium caseinate or calcium caseinate), sweet whey, milk protein derived from whey protein, etc. , Egg protein, soybean protein, wheat protein and the like. Whey protein, egg protein, and soybean protein are preferable from the viewpoint of stable emulsifying action particularly at low pH.

The paste-like oil-in-water emulsion of the present invention is
The fat content is preferably 3 to 30% by weight, and 15 to 30% by weight.
Is more preferable. In order to reduce the sourness which is the object of the present invention, it is preferable that the fats and oils contain a large amount of fats and oils as long as the emulsified state can be maintained. Further, the oil and fat imparts smoothness to the paste-like oil-in-water emulsion. If the oil and fat content is too low, the oil-in-water emulsion will lack smoothness and the sourness will be easily felt. If the amount is too large, the emulsified state deteriorates, making it difficult to prepare a stable oil-in-water emulsion. The fats and oils that make up the paste-like oil-in-water emulsion are soybean oil, rapeseed oil,
Corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, vegetable oils such as palm kernel oil, beef tallow, lard, fish oil, whale oil, milk fat, etc. The animal fats and oils described above, and the processed fats and oils obtained by subjecting them to fractionation, hydrogenation, transesterification, etc., or a combination thereof.

The pasty oil-in-water emulsion of the present invention is
The water content is preferably 50 to 95% by weight. If the water content is too low, the emulsified state becomes unstable and it becomes difficult to obtain an oil-in-water emulsion. On the other hand, if the amount is too large, the hardness of the oil-in-water emulsion becomes soft and the sourness is easily felt.

The hardness of the paste-like oil-in-water emulsion of the present invention has a rheometer value of 20 to 300 g / 7.065 cm ^2.
It is preferably within the range. If it's softer,
The gel-like or paste-like food such as mousse, bavarois, pudding and the like obtained by mixing and using the oil-in-water emulsion of the present invention becomes soft. If it's harder,
Mixing becomes difficult when preparing a gel-like or pasty food such as mousse, bavarois, and pudding. The hardness was measured with a rheometer (manufactured by Rheotech Co., Ltd.). The measurement conditions are as follows: sample container (a cylindrical plastic container with a diameter of 8 cm and a height of 4 cm) is filled with the sample, and the product temperature is 3 to 7
Plunger diameter 3cm, feed rate 5cm / min, 4cm at ℃
The hardness at the time of entry was evaluated.

In the present invention, no sourness is imparted, or
Within the range that does not increase the pH, starch, sugars, stabilizers, pigments,
Flavors, flavors and the like can be used. Starch is preferably used because it can adjust the viscosity and texture of the pasty oil-in-water emulsion of the present invention. Examples of such starches include starches obtained from corn, rice, potatoes, tapioca, wheat, sweet potato and the like and phosphorylated starches thereof, α
Processed starches such as modified starch can be exemplified.

[0013] Sugars are preferably used because they give the paste-like oil-in-water emulsion of the present invention an appropriate sweetness and reduce sourness. The saccharide may be any saccharose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, fructose and the like. The stabilizer is preferably used because it can adjust the viscosity of the pasty oil-in-water emulsion of the present invention. Examples of such stabilizers include locust bean gum, guar gum, xanthan gum, gums such as gum arabic, and micronized cellulose derivatives.

A paste-like oil-in-water emulsion is prepared using each of the above components, and it is preferable to use an emulsifier during the preparation. The emulsifier is not particularly limited, and a conventionally known emulsifier can be used, for example,
Fractionated lecithin with lecithin, alcohol, etc., partially hydrolyzed lecithin with acid or alkali or enzyme,
Sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerol fatty acid ester, further acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride,
Various organic acid monoglycerides such as succinic acid monoglyceride and malic acid monoglyceride can be exemplified, and one or more kinds of these emulsifiers are added in an amount of 0.05 to 5% by weight relative to fats and oils,
It is preferable to use 0.1 to 2% by weight.

By mixing and using the paste-like oil-in-water emulsion of the present invention, gel-like paste or paste such as mousse, bavarois, pudding, etc. having little or no sourness while having a preservative property can be obtained. It is possible to prepare food products in the form of food. Conventionally, in order to improve the preservability of the above desserts, it is necessary to raise the sterilization temperature, and the flavor has a heating odor, resulting in lack of freshness and deterioration of color tone. The paste-like oil-in-water emulsion of the present invention may be added and mixed in an amount of 5 to 95% by weight, preferably 10 to 85% by weight, based on the total amount of the gel-like or pasty food. By adding and mixing the paste-like oil-in-water emulsion of the present invention to a gel-like or paste-like food product, and performing relatively weak sterilization at 80 ° C. for about 10 minutes, it has a preservative property but almost no sourness. I don't feel it at all,
It is possible to obtain desserts having a fresh feeling.

[0016]

EXAMPLES The present invention will be described in more detail below by showing Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In the examples,% and parts mean weight basis.

Example 1 61.98 parts of water was put into a mixing tank equipped with a stirrer, and when heated to 40 ° C. with stirring, 15 parts of granulated sugar, 1 part of starch, 1 part of skim milk powder, and 0 xanthan gum were added. After dispersing and dissolving .5 parts, 0.02 parts of lecithin was added to 20 parts of vegetable oil and fat which were separately heated and melted (0.1 parts to oil and fat).
(% By weight) Add the dispersed / dissolved material, and mix / disperse / dissolve / pre-emulsify. After adding 0.5 parts of a 50 wt% phytic acid solution to adjust the pH to 4.3, the raw material solutions are kept at 60 ° C. and homogenized at a homogenizing pressure of 1
The mixture was homogenized at 0000 kPa, sterilized at 85 ° C for 10 minutes, and cooled to obtain a paste-like oil-in-water emulsion (acidity: 0.3, fat and oil; 20.0% by weight, solid protein content). 0.3% by weight, moisture 62.5% by weight, hardness; 50 g / 7.0
65 cm ² ). The oil-in-water emulsion had almost no sourness despite having a pH of 4.3. Coffee pudding was made using an oil-in-water emulsion. 300 g of the oil-in-water emulsion (15% by weight based on the total amount of coffee pudding), 360 g of granulated sugar, 100 coffee extract
g, coffee liqueur 40g, milk flavor 4g
And 1016 g of water are mixed, and the mixture is heated with a homomixer (TK Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.) at a temperature of 5000 rpm to 80 ° C. while swelling with 150 g of water in advance. 30 g of soaked gelatin was added and dissolved. This coffee pudding undiluted solution is retocon cup for every 80g (Yoshimura Kasei Co., Ltd., retocon cup A70P)
M) and seal with a prince sealer, then 30 at 90 ℃
It was sterilized with hot water for a minute and then left to cool to prepare a coffee pudding. The pH of the obtained coffee pudding was 4.5.
The flavor was good with a natural coffee taste. This thing 20
It was stored for 3 months at ℃ and the flavor was examined, but it was good.

Example 2 A green tea mousse was prepared using the oil-in-water emulsion obtained in Example 1. 900 g of the oil-in-water emulsion (45% by weight based on the total amount of matcha mousse), 200 g of granulated sugar,
100 g of sweetened condensed milk, 60 g of egg yolk, 20 g of matcha powder,
4 g of matcha flavor and 716 g of water were mixed and dissolved in a homomixer (TK Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.) while stirring at a temperature of 5000 rpm while warming to 80 ° C. in a hot water bath. This matcha mousse undiluted solution is used for every 80 g of Retcon Cup (Yoshimura Kasei Co., Ltd., Retcon Cup A7)
0 PM) and sealed with a prince sealer, sterilized with hot water at 90 ° C. for 30 minutes, and allowed to cool to prepare a matcha mousse. The pH of the obtained matcha mousse was 4.8. As for the flavor, the taste of matcha was good and it was good. This product was stored at 20 ° C. for 3 months and its flavor was examined, and it was satisfactory.

Example 3 60.98 parts of water was put into a mixing tank equipped with a stirrer, and when heated to 40 ° C. with stirring, 15 parts of granulated sugar, 1 part of starch, 1 part of skim milk powder, and 0 xanthan gum. After dispersing and dissolving .5 parts, 0.02 parts of lecithin was added to 20 parts of vegetable oil and fat which were separately heated and melted (0.1 parts to oil and fat).
(% By weight) Add the dispersed / dissolved material, and mix / disperse / dissolve / pre-emulsify. After adding 1.5 parts of a 50% by weight gluconic acid solution to adjust the pH to 4.3, these raw material liquids are kept at 60 ° C. and homogenized at a homogenizing pressure of 1
The mixture was homogenized at 0000 kPa, sterilized at 85 ° C. for 10 minutes, and cooled to obtain a paste-like oil-in-water emulsion (acidity: 0.3, fat and oil content 20.0% by weight, protein solid content 0). .
3% by weight, water content 62.5% by weight, hardness; 50 g / 7.065
cm ² ). The oil-in-water emulsion had almost no sourness despite having a pH of 4.3. A matcha mousse was made using an oil-in-water emulsion. The above oil-in-water emulsion 900
g (45% by weight based on the total amount of matcha mousse), 200 g of granulated sugar, 100 g of sweetened condensed milk, 60 g of egg yolk, 20 g of matcha powder, 4 g of matcha flavor and 716 g of water, and a homomixer (made by Tokushu Kika Kogyo Co., Ltd., TK homomixer) was stirred under the condition of 5000 rpm and heated to 80 ° C. in hot water to dissolve. Each 80 g of this undiluted matcha mousse solution was filled in a Retcon cup (Yoshimura Kasei Co., Ltd., Retcon cup A70PM), sealed with a prince sealer, sterilized with hot water at 90 ° C for 30 minutes, and allowed to cool to prepare a matcha mousse. did. The pH of the obtained matcha mousse was 4.8. As for the flavor, the taste of matcha was good and it was good. This product was stored at 20 ° C. for 3 months and its flavor was examined, and it was satisfactory.

Example 4 80 parts of water was added to a mixing tank equipped with a stirrer, and the mixture was heated with stirring to 40 ° C.
Part, starch 4 parts, whey protein 1 part, carrageenan 0.3 part were dispersed and dissolved, and then separately heated and melted 5 parts vegetable oil and fat 0.1 parts propylene glycol fatty acid ester 0.1 parts (2 parts to oil and fat) (% By weight) Add the dispersed / dissolved material, and mix / disperse / dissolve / pre-emulsify. After adding 0.4 parts of 50 wt% phytic acid solution to adjust the pH to 4.3, these raw material solutions were kept at 60 ° C and homogenized at a homogenizing pressure of 10000 kPa using a homogenizer. Chemical treatment, 85 ℃ 1
A paste-like oil-in-water emulsion was obtained by sterilizing treatment for 0 minutes and cooling (acidity: 0.1, fat and oil content 5.0% by weight, protein solid content 1.0% by weight, water content 80.4% by weight). %, Hardness; 70 g /
7.065 cm ² ). The oil-in-water emulsion had almost no sourness despite having a pH of 4.3. Coffee pudding was made using an oil-in-water emulsion. 300 g of the oil-in-water emulsion (15% by weight based on the total amount of coffee pudding), 360 g of granulated sugar, 100 coffee extract
g, coffee liqueur 40g, milk flavor 4g
And 1016 g of water are mixed, and the mixture is heated with a homomixer (TK Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.) at a temperature of 5000 rpm to 80 ° C. while swelling with 150 g of water in advance. 30 g of soaked gelatin was added and dissolved. For each 80g of this coffee pudding stock solution, Retcon Cup (Yoshimura Kasei Co., Ltd., Retcon Cup A70P
M) and seal with a prince sealer, then 30 at 90 ℃
It was sterilized with hot water for a minute and then left to cool to prepare a coffee pudding. The pH of the obtained coffee pudding was 4.5.
The flavor was good with a natural coffee taste. This thing 20
It was stored for 3 months at ℃ and the flavor was examined, but it was good.

Comparative Example 1 Commercial yogurt (oil and fat content: 0.9% by weight, protein solid content: 4.
Coffee pudding was prepared using 0% by weight, pH 4.0, acidity 0.8). Commercial yogurt 300 g (15% by weight based on the total amount of coffee pudding), granulated sugar 360
g, coffee extract 100g, coffee liqueur 40
g, milk flavor 4g and water 1016g,
8 with hot water while stirring with a homomixer (TK Homomixer, manufactured by Tokushu Kika Kogyo Co., Ltd.) at 5000 rpm.
The temperature was raised to 0 ° C., and 30 g of gelatin which had been swollen in advance with 150 g of water was added thereto and dissolved. Each 80 g of this stock solution of coffee pudding was filled in a Retocon cup (Yoshimura Kasei Co., Ltd., Retocon cup A70PM), sealed with a pudding sealer, sterilized with hot water at 90 ° C. for 30 minutes, and allowed to cool to prepare a coffee pudding. . The obtained coffee pudding had a strong sourness and could not be called coffee pudding.

[0022]

EFFECTS OF THE INVENTION According to the present invention, preservability is imparted by lowering pH, and it is prepared into a wide range of gel-like or paste-like foods having little or no sourness despite low pH. It is now possible to provide a paste-like oil-in-water emulsion that can be used and a gel-like or paste-like food product using the same.

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Claims (5)

[Claims] 1. An acidity in the range of 0.05 to 0.6 and a pH value.
In the range of 3.0 to 5.0 and containing 0.1 to 3% by weight of protein solids, a paste-like oil-in-water emulsion. 2. The pasty oil-in-water emulsion according to claim 1, which contains one or two kinds of acids selected from phytic acid and gluconic acid. 3. In addition to protein solids, fats and oils 3 to 30% by weight
And a water content of 50 to 95% by weight, the paste-like oil-in-water emulsion according to claim 1 or 2. 4. The paste-like water according to claim 1, wherein the oil-in-water emulsion has a hardness in a range of 20 to 300 g / 7.065 cm ² in terms of rheometer value. Oil type emulsion. 5. A gel-like or paste-like food product using the paste-like oil-in-water emulsion according to any one of claims 1 to 4.