JP2004290104A - Acid emulsified food - Google Patents
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- JP2004290104A JP2004290104A JP2003087856A JP2003087856A JP2004290104A JP 2004290104 A JP2004290104 A JP 2004290104A JP 2003087856 A JP2003087856 A JP 2003087856A JP 2003087856 A JP2003087856 A JP 2003087856A JP 2004290104 A JP2004290104 A JP 2004290104A
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、酸性乳化食品に関する。
【０００２】
【従来の技術】
微細で均一な乳化滴をもつエマルジョンをつくることは医薬、食品、化粧品、ペイント、その他エマルジョンを利用している多くの製品の安定性上極めて重要である。食品の分野においては、油脂を添加することにより食品のコクや旨み（食味）、口当たりの良さ（食感）等が改善されることが知られており、油脂の分散性を改良した食品添加用の油脂組成物も良く市場で見受けられる。乳化物の製造法手段は種種あるが、その中でも界面科学的手法を用いた微細な油滴の乳化物が得られる乳化技術としてはＤ相乳化法（非特許文献１）が知られている。
【０００３】
このＤ相乳化法を食品に用いたものとして、即席スープ組成物（特許文献１）が考案されているがＤ相乳化法を利用して得られた微粒子状の油滴を含む固体或いは半固体の組成物と通常のスープの成分とを混合して調整されたものがある。また、Ｄ相乳化組成物を含有する加工卵（特許文献２）及びＤ相乳化組成物を含有する鶏卵を用いる水中油型の乳化食品がある。（特許文献３）
【０００４】
食品分野では、水相中への分散が容易な乳化物として、牛乳や生クリームが挙げられるが、牛乳は脂肪分が５％以下と低く、また、生クリームは日持ちや作業性が悪く且つ高価であり、食品のコクや旨み（食味）、口当たりの良さ（食感）等を改善するためには、多量に添加しなければならず、最終製品が水っぽくなったり、製品価格が高価になってしまう。食品中に効率的にできるだけ多くの油脂分を添加するには、乳化物中の油分含量を高めることが望まれるが、油分含量を高めると、安定な乳化物を得ることは困難になる。
【０００５】
また、組み合わせる食品が酸性の場合、食品中に乳化物を均一分散させることが困難となり風味食感を損なうことが多い。さらに、乳化が不安定になると、その食品の色調も不均一となり、外観上においても商品価値を失う場合もある。酸性デザートにも安定な状態で使用可能な水中油型乳化油脂組成物（特許文献４）が考案されているが、この水中油型乳化油脂組成物は、組成物中に乳糖とクエン酸三ナトリウムを含有し、カゼインナトリウムやホエー蛋白質を含有させることで耐酸性を確保したものであるが、上記の問題を解決したものではない。
【０００６】
酸耐性、乳化安定性に優れる高油分乳化油脂組成物を開発することにより、食品への使用用途が広がると考えられる。さらに食品へ添加することにより、風味や食感が改良された新たな特徴をもった酸性食品の製造が可能となる。
【０００７】
【非特許文献１】Ｆｒａｇｒａｎｃｅ Ｊｏｕｒｎａｌ，４，３４−４１（１９９３）
【特許文献１】特開平７−５９５４５号公報（第１−６ぺージ）
【特許文献２】特開２０００−８３６２４号公報（第１−５ページ）
【特許文献３】特開２０００−１０２３５６号公報（第１−１０ページ）
【特許文献４】特開平７−２５５３７６号公報（第１−５ページ）
【０００８】
【発明が解決しようとする課題】
従って、本発明の課題は、微細で均一な乳化滴を持ち、油分含量を高くしても乳化安定性の良好な高油分乳化油脂組成物を添加した酸性乳化食品を提供することを目的とするものである。また、この高油分乳化油脂組成物を添加して、酸性領域にある飲料、デザート類の乳化、及び保存安定性の良好な酸性乳化食品の製造法を提供することを目的とするものである。
【０００９】
【課題を解決するための手段】
本発明者らは、上記のような状況に鑑み、酸性領域で乳化安定性の良好な高油分乳化油脂組成物を提供すべく鋭意研究の結果、多価アルコールと食用油脂と乳化剤の種類、配合量を規定したところ、酸性領域においても優れた乳化安定性を持った酸性乳化食品が得られることを見出し、本発明を完成するに至った。
【００１０】
すなわち、本発明は、多価アルコールと食用油脂と乳化剤からなる高油分乳化油脂組成物を添加することを特徴とする酸性乳化食品、及び多価アルコールと食用油脂と乳化剤からなる高油分乳化油脂組成物を添加することを特徴とする酸性乳化食品の製造法に関する。また、本発明は、高油分乳化油脂組成物中の乳化剤のＨＬＢが８以上、好ましくは１１〜１６、乳化剤の含有量が１〜１０重量％、好ましくは２〜５重量％であり、高油分乳化油脂組成物中の食用油脂の含有量が３０〜７０重量％、好ましくは４０〜６５重量％であり、更に好ましくは５０〜６０重量％である酸性乳化食品に関する。
【００１１】
【発明の実施の形態】
高油分の乳化油脂組成物を食品に利用すると、これまで油脂を含有させることが困難であった食品にも簡単に油脂を含有させることが可能となる。さらに高油分の乳化油脂組成物であることにより、食品中に含有せしめる油脂分を添加量により調整することができる。このような高油分の乳化油脂組成物は、例えば、以下のような公知のＤ相乳化法を利用して調製することができる。Ｄ相乳化法は、水溶性多価アルコール、または水溶性多価アルコールと水を含んだ界面活性剤溶液中に油脂を分散させることによりＯ／Ｄ（Ｄは活性剤）エマルジョンを作り、ここに水を添加することによって微細なＯ／Ｗエマルジョンとする方法である。本発明においては、Ｏ／Ｄエマルジョンが高油分乳化油脂組成物であり、Ｏ／Ｗエマルジョンが酸性乳化食品を言う。このＤ相乳化法で調整することで、乳化油脂組成物中の油分を高くし、微細な粒子径の油滴を多く存在する乳化油脂組成物を得ることができる。
また、本発明の乳化油脂組成物は、酸性下の食品中でも乳化安定性が非常に良好であり、酸性食品における風味や食感あるいはテクスチャーや外観を変化させることも可能である。
【００１２】
高油分乳化油脂組成物に用いられる多価アルコールは、分子内に水酸基を二個以上有するもので、例えば、エチレングリコール、プロピレングリコール、１，３ブチレングリコール、ジプロピレングリコール、グリセリン、ジグリセリン、トリグリセリン、テトラグリセリンなどのポリグリセリン、グルコース、マルトース、マルチトール、ショ糖、フラクトース、キシリトール、イノシトール、ペンタエリスリトール、ソルビトール、マルトトリオース、澱粉分解糖、及び澱粉分解糖還元アルコールなどを挙げることが出来、単独、または２つ以上を組み合わせて使用することが出来る。
【００１３】
高油分乳化油脂組成物に用いられる乳化剤は、ＨＬＢが８以上の水溶性を有する乳化剤が好ましく、更にはＨＬＢが１１〜１６の乳化剤を使用すると、酸性乳化食品の乳化性が更に良好となる。ＨＬＢが８未満の乳化剤を使用すると乳化されないもしくは乳化はするものの安定性が悪い場合があり好ましくない。ＨＬＢが８以上の水溶性を有する乳化剤としては、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチンやその部分加水分解物リゾレシチンなどを含むリン脂質、糖脂質、サポニン、及び大豆蛋白やカゼインナトリウムなどを含む蛋白質などを挙げることが出来、単独、または２つ以上を組み合わせて使用することが出来る。また、ポリグリセリン脂肪酸エステルのグリセリン重合度としては、５〜１０のものが好適である。
【００１４】
また、高油分乳化油脂組成物への乳化剤の含有量は、１〜１０重量％、更に好ましくは、２〜５重量％である。乳化剤の含有量が１重量％未満の場合、乳化されないもしくは乳化はするものの安定性が悪くなり、１０重量％を超えると、増粘し乳化されないもしくは風味が悪くなってしまう。
【００１５】
高油分乳化油脂組成物に使用される食用油脂については特に制限はなく、サラダ油、菜種油、大豆油、綿実油、サフラワー油、コーン油、ひまわり油、米油、パーム油、やし油、カカオ脂、魚油、乳脂、牛脂、豚脂及びこれらの分別油、水素添加油脂、エステル交換油脂、香味油など何れも使用出来る。
【００１６】
また、高油分乳化油脂組成物への食用油脂の含有量は、３０〜７０重量％である。食用油脂の含有量が３０重量％未満の場合、粘度が低く乳化性も良好であるものの多価アルコールの風味を強く感じ好ましくない。また７０重量％を超えた場合は、増粘し乳化性や作業性が悪くなる。食用油脂の含有量を４０〜６５重量％、更に５０〜６０重量％にすると、油脂の風味、コク味が強調され、作業性の点においても良好となる傾向がある。
【００１７】
高油分乳化油脂組成物の製法については、５０〜６０℃に加温した多価アルコール中に乳化剤を溶解分散し、更に６０〜７０℃に加温した後、食用油脂を強攪拌しながら少量ずつ添加することで高油分乳化油脂組成物を得ることが出来る。こうして得られた乳化油脂組成物を水と混合した際の油滴の粒子径は容易に１μｍ以下となり、非常に安定な乳化状態である。
【００１８】
酸性乳化食品とは、酸性飲料、酸性デザート等であり、果汁や酸味料を用いたり、菌で醗酵させたりした、ｐＨが７未満の乳酸菌飲料、コーヒーなどの飲料やヨーグルト、ゼリーなどのデザートを言う。酸性飲料の製造方法は、脱脂粉乳などの乳原料と糖類や酸味料、香料などを水と混合し殺菌する方法等、常法の通りで特に限定はされない。また、酸性デザート、例えば、酸性ゼリーは、果汁や果実と糖類、ゼラチン、水などを煮詰め、冷却して製造する方法などでこれも常法の通りで特に限定されない。高油分乳化油脂組成物を添加することで従来の酸性飲料、酸性デザートと比べ口当たり、風味等の良好なものを得ることが出来る。さらに本発明の乳化油脂組成物を使用すると、必ずしも均質化などの処理操作を行わずとも、簡単な攪拌混合で安定な乳化状態が得られるという利点がある。
【００１９】
【実施例】
以下に実験例及び実施例を示し、本発明をさらに詳しく説明する。但し、これらの実験例及び実施例は、本発明を何ら限定もしくは制限する意味のものではない。以下の実施例、比較例の配合量は重量％、部を示すものである。
【００２０】
＜乳化剤のスクリーニングテスト＞
多価アルコール（グリセリン：新日本理化製）４６％をホモミキサー（ＴＫホモミクサー：特殊機化製）で攪拌しながら５０〜６０℃に加温し、そこに各ポリグリセリン脂肪酸エステル４％を溶解分散させた。更に６０〜７０℃に加温した中に、油脂（精製菜種油：不二製油製）５０％を少しずつ添加し、２０分間攪拌（８０００ｒｐｍ）し、高油分乳化油脂組成物を調製した。
その際の乳化性を目視にて評価し、得られた乳化物を水に溶解させた際の油滴の平均粒子径を測定した。結果を表１に示す。（測定機器：レーザ回折式粒度分布測定装置 ＨＯＲＩＢＡ ＬＡ５００）
【００２１】
【表１】
＜酸性水での乳化剤のスクリーニング＞
乳化剤種による、酸性（ｐＨ２．４５）水での乳化安定性比較
方法：酸性水（ｐＨ２．４５）に対して１０％添加しマグネットスターラーにて５分間攪拌混合したものをロウソク瓶にて２０℃で静置保存した。結果を表２に示す。
【００２３】
【表２】
以上の結果より、ｐＨが２．４５の酸性下において乳化安定性に優れるものは、デカグリセリンモノオレエート、デカグリセリンモノラウレート、デカグリセリンモノステアレート、デカグリセリンモノミリステート、ヘキサグリセリンモノオレエート、ヘキサグリセリンモノラウレート、ペンタグリセリンモノオレエート、ペンタグリセリンモノミリステート、ペンタグリセリンモノステアレートであり、重合度が５〜１０、ＨＬＢが１１〜１６のポリグリセリン脂肪酸エステルが好適であった。
【００２５】
＜油分と乳化剤の添加量テスト＞
ここでは、合成例８（ヘキサグリセリンモノオレエートＨＬＢ＝ １１：阪本薬品製）を１〜１０％、食用油脂（精製菜種油：不二製油製）を２５〜７５％とし、多価アルコール（グリセリン：新日本理化製）で全量を１００％とした。
乳化操作は実験１と同様。
Ｄ相乳化油脂組成物の乳化性及び該乳化物を酸性水（（ｐＨ＝２．４５）に１０％添加混合した際の乳化安定性について目視で評価した。結果を表３に示す。
【００２６】
【表３】
以上の結果より、油分が３０％〜７０％の範囲で、乳化剤の添加量が１〜１０％で酸耐性のある乳化油脂組成物が得られた。油分が７０％を超えると、乳化時に増粘し、作業性が悪くなる。最も良好な高油分乳化油脂組成物は、油分が５０〜６０％、乳化剤添加量が２〜５％が適している。
【００２８】
実施例１（酸性飲料）
表４の配合に従って、以下の通りヨーグルト風味の酸性乳様飲料を製造した。
＜作成法＞
実施例の場合
▲１▼ 砂糖１４部を常温の水８４．８部に加え、攪拌する。
▲２▼ ▲１▼に乳化油脂組成物１部を混合し、７０℃で１０分間マグネットスターラーで攪拌する。
▲３▼ ▲２▼の液を室温に冷却後、５０％乳酸溶液０．１部を滴下した後、ヨーグルトフレーバー０．１部を加える。
比較例の場合
▲１▼ 脱脂粉乳と砂糖を常温の水に加え、攪拌する。
▲２▼ ▲１▼に５０％乳酸溶液０．１部を滴下した後、ヨーグルトフレーバー０．１部を加え、７０℃で１０分間攪拌した後、均質化（圧力：第１段 １５０Ｋｇ／ｃｍ２、第２段 ０Ｋｇ／ｃｍ２）する。
【００２９】
【表４】
乳化油脂組成物を添加して得られた製品は、口当たりがまろやかになり風味にもコクが出ていた。比較例の場合は、脱脂粉乳を使用しているため乳蛋白物の沈殿が見られた。本発明品は、乳蛋白を使用しないために、蛋白粒子の凝集、沈殿、相分離なども生じず、均一な濁り（色調）を有する良好なヨーグルト風味の酸性乳様飲料が得られた。また、製造工程中、殺菌や均質化処理を行っても良いが、本発明の乳化油脂組成物を使用すると、必ずしも均質化などの圧力攪拌処理操作を行わずとも、簡単な攪拌混合で安定な乳化状態が得られる。
【００３１】
実施例２（酸性ゼリー）
表５の配合に従って、以下の通りヨーグルト風味の酸性ゼリーを製造した。
＜作成法＞
実施例の場合
▲１▼ 粉末ゼラチン２．０部を水８部でふやかす。
▲２▼ 水６７．４部に砂糖と▲１▼を加え煮溶かす。
▲３▼ ▲２▼を６０℃程度に冷却したところに、乳化油脂組成物５部を添加し、攪拌混合する。
▲４▼ ▲３▼に１０％乳酸溶液を０．５部滴下し、ヨーグルトフレーバー０．１部を添加する。
▲５▼ カップ容器に充填後、冷蔵庫内でゼリー化させる。
比較例の場合
▲１▼ 粉末ゼラチン２．０部を水８部でふやかす。
▲２▼ 水７１．４部に砂糖と脱脂粉乳を加え煮溶かす。
▲３▼ ▲２▼を６０℃程度に冷却し、１０％乳酸溶液を０．５部滴下し、ヨーグルトフレーバー０．１部を添加し、均質化（圧力：第１段 １５０Ｋｇ／ｃｍ２、第２段０Ｋｇ／ｃｍ２）する。
▲４▼ カップ容器に充填後、冷蔵庫内でゼリー化させる。
【００３２】
【表５】
乳化油脂組成物を添加して得られた製品は、滑らかな口当たりを持ち、爽やかな酸味とコクがあるゼリーが得られた。また、この乳化油脂組成物を用いると、今回のように乳原料を使用せずともゼリーを均一に白濁せしめることが可能となり、ホワイトナーとしての利用も可能となる。
【００３４】
【発明の効果】
本発明の酸性乳化食品は、酸性下でも安定した乳化性を持ち、酸性食品中へ多量の油脂を含有させることが容易となり、滑らかな口当たり、及びコクのある風味を持った酸性飲料、デザートを得ることが出来、食生活の高度化に貢献することが出来る。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an acidic emulsified food.
[0002]
[Prior art]
Making emulsions with fine and uniform emulsion droplets is extremely important for the stability of many products using pharmaceuticals, foods, cosmetics, paints, and other emulsions. In the field of foods, adding fats and oils is known to improve the richness, taste (taste), and mouthfeel (texture) of foods. The oil and fat composition is also found in the market. There are various means for producing the emulsion. Among them, a D-phase emulsification method (Non-patent Document 1) is known as an emulsification technique for obtaining an emulsion of fine oil droplets using a surface science technique.
[0003]
An instant soup composition (Patent Document 1) has been devised using this D-phase emulsification method for food, but a solid or semi-solid containing fine oil droplets obtained by using the D-phase emulsification method Are prepared by mixing the composition of the above and the ingredients of normal soup. Moreover, there exists an oil-in-water type emulsified food using the processed egg (patent document 2) containing D phase emulsion composition, and the hen egg containing D phase emulsion composition. (Patent Document 3)
[0004]
In the food field, examples of emulsions that can be easily dispersed in an aqueous phase include milk and fresh cream, but milk has a low fat content of 5% or less, and fresh cream has poor shelf life and workability and is expensive. In order to improve the richness, taste (taste), taste (texture), etc. of food, it must be added in a large amount, resulting in the final product becoming watery and the product price becoming expensive. End up. In order to efficiently add as much fat and oil as possible to food, it is desired to increase the oil content in the emulsion, but when the oil content is increased, it becomes difficult to obtain a stable emulsion.
[0005]
In addition, when the food to be combined is acidic, it is difficult to uniformly disperse the emulsion in the food, and the flavor texture is often impaired. Furthermore, when the emulsification becomes unstable, the color tone of the food becomes non-uniform, and the commercial value may be lost in appearance. An oil-in-water emulsified oil and fat composition (Patent Document 4) that can be used in an acidic dessert in a stable state has been devised. This oil-in-water emulsified oil and fat composition contains lactose and trisodium citrate in the composition. Although acid resistance is ensured by containing sodium caseinate and whey protein, it does not solve the above problem.
[0006]
By developing a high oil emulsified oil and fat composition having excellent acid resistance and emulsification stability, it is considered that the use for foods is expanded. Furthermore, by adding to foods, it becomes possible to produce acidic foods with new features with improved flavor and texture.
[0007]
[Non-Patent Document 1] Fragrance Journal, 4, 34-41 (1993)
[Patent Document 1] JP-A-7-59545 (Page 1-6)
[Patent Document 2] Japanese Unexamined Patent Publication No. 2000-83624 (Page 1-5)
[Patent Document 3] JP 2000-102356 A (page 1-10)
[Patent Document 4] JP-A-7-255376 (page 1-5)
[0008]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide an acidic emulsified food having a fine and uniform emulsified droplet and added with a high oil emulsified fat composition having good emulsification stability even when the oil content is increased. Is. Another object of the present invention is to provide a method for producing an acidic emulsified food with good beverage stability, emulsification of desserts, and storage stability by adding this high oil emulsified fat composition.
[0009]
[Means for Solving the Problems]
In view of the situation as described above, the present inventors have intensively studied to provide a high-oil emulsified oil and fat composition having good emulsification stability in the acidic region. As a result, the types and blends of polyhydric alcohol, edible oil and fat, and emulsifier When the amount was specified, it was found that an acidic emulsified food having excellent emulsification stability even in the acidic region was obtained, and the present invention was completed.
[0010]
That is, the present invention includes an acidic emulsified food composition comprising a polyhydric alcohol, an edible oil and fat, and an emulsifier, and a high oil emulsified oil composition comprising a polyhydric alcohol, an edible oil and an emulsifier. The present invention relates to a method for producing an acidic emulsified food characterized by adding a product. In the present invention, the HLB of the emulsifier in the high oil emulsified oil / fat composition is 8 or more, preferably 11 to 16, the content of the emulsifier is 1 to 10% by weight, preferably 2 to 5% by weight. The content of the edible fat / oil in the emulsified oil / fat composition is 30 to 70% by weight, preferably 40 to 65% by weight, and more preferably 50 to 60% by weight.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
When an emulsified oil / fat composition having a high oil content is used in foods, it is possible to easily add oils / fats to foods that have been difficult to contain in the past. Furthermore, by being an emulsified oil / fat composition with a high oil content, the oil / fat content to be contained in the food can be adjusted by the addition amount. Such an emulsified oil / fat composition having a high oil content can be prepared, for example, by using a known D-phase emulsification method as described below. In the D phase emulsification method, an oil / fat is dispersed in a water-soluble polyhydric alcohol or a surfactant solution containing a water-soluble polyhydric alcohol and water to form an O / D (D is an active agent) emulsion. In this method, a fine O / W emulsion is obtained by adding water. In the present invention, the O / D emulsion is a high oil emulsified fat composition, and the O / W emulsion is an acidic emulsified food. By adjusting by this D phase emulsification method, the oil content in the emulsified oil and fat composition can be increased, and an emulsified oil and fat composition in which many oil droplets having a fine particle diameter are present can be obtained.
In addition, the emulsified oil / fat composition of the present invention has very good emulsification stability even in acidic foods, and can also change the flavor, texture, texture and appearance of acidic foods.
[0012]
The polyhydric alcohol used in the high oil emulsified oil / fat composition has two or more hydroxyl groups in the molecule. For example, ethylene glycol, propylene glycol, 1,3 butylene glycol, dipropylene glycol, glycerin, diglycerin, triglyceride. Examples include glycerin, polyglycerin such as tetraglycerin, glucose, maltose, maltitol, sucrose, fructose, xylitol, inositol, pentaerythritol, sorbitol, maltotriose, amylolytic sugar, and amylolytic sugar reducing alcohol. , Alone or in combination of two or more.
[0013]
The emulsifier used in the high oil emulsified oil and fat composition is preferably an emulsifier having a water solubility of HLB of 8 or more. Furthermore, when an emulsifier having an HLB of 11 to 16 is used, the emulsifiability of the acidic emulsified food is further improved. If an emulsifier having an HLB of less than 8 is used, it is not preferred because it may not be emulsified or may be emulsified, but may have poor stability. Examples of emulsifiers having a water solubility of HLB of 8 or more include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and partially hydrolyzed lysolecithins thereof. Examples include lipids, glycolipids, saponins, and proteins including soy protein and sodium caseinate, and these can be used alone or in combination of two or more. Moreover, as a glycerol polymerization degree of polyglycerol fatty acid ester, the thing of 5-10 is suitable.
[0014]
The content of the emulsifier in the high oil emulsified oil / fat composition is 1 to 10% by weight, more preferably 2 to 5% by weight. When the content of the emulsifier is less than 1% by weight, the emulsion is not emulsified or emulsified, but the stability is deteriorated. When the content exceeds 10% by weight, the viscosity is increased and the emulsion is not emulsified or the flavor is deteriorated.
[0015]
There are no particular restrictions on the edible oils and fats used in the high oil emulsified oil and fat composition, salad oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, corn oil, sunflower oil, rice oil, palm oil, palm oil, cocoa butter Fish oil, milk fat, beef tallow, pork fat, and fractionated oils thereof, hydrogenated fats and oils, transesterified fats and oils, flavor oils and the like can be used.
[0016]
Moreover, content of the edible fats and oils to a high oil emulsified fat composition is 30 to 70 weight%. When the content of edible oils and fats is less than 30% by weight, although the viscosity is low and the emulsifiability is good, the flavor of polyhydric alcohol is strongly felt, which is not preferable. Moreover, when it exceeds 70 weight%, it will thicken and emulsification property and workability | operativity will worsen. When the content of edible fats and oils is 40 to 65% by weight, and further 50 to 60% by weight, the flavor and richness of the fats and oils are emphasized, and the workability tends to be good.
[0017]
About the manufacturing method of a high oil emulsified oil and fat composition, an emulsifier is dissolved and dispersed in a polyhydric alcohol heated to 50 to 60 ° C., and further heated to 60 to 70 ° C., and then edible fat and oil are stirred little by little. By adding, a high oil emulsified oil and fat composition can be obtained. The particle diameter of the oil droplets when the emulsified oil / fat composition thus obtained is mixed with water easily becomes 1 μm or less, which is a very stable emulsified state.
[0018]
Acidic emulsified foods are acidic beverages, acidic desserts, etc., and fruit juices, acidulants, fermented with bacteria, lactic acid bacteria beverages with a pH of less than 7, beverages such as coffee, desserts such as yogurt and jelly To tell. The method for producing an acidic beverage is not particularly limited, and is a conventional method such as a method of mixing milk raw materials such as skim milk powder and sugars, acidulants, fragrances, etc. with water and sterilizing them. Acid desserts, such as acid jelly, are prepared by boiling and cooling fruit juice, fruits and sugars, gelatin, water, etc., and are not particularly limited. By adding the high oil emulsified oil / fat composition, it is possible to obtain a better mouthfeel, flavor and the like than conventional acidic beverages and acidic desserts. Further, when the emulsified oil / fat composition of the present invention is used, there is an advantage that a stable emulsified state can be obtained by simple stirring and mixing without necessarily performing a processing operation such as homogenization.
[0019]
【Example】
Hereinafter, the present invention will be described in more detail with reference to experimental examples and examples. However, these experimental examples and examples are not meant to limit or limit the present invention. The compounding amounts of the following examples and comparative examples indicate% by weight and parts.
[0020]
<Emulsifier screening test>
While stirring 46% of polyhydric alcohol (glycerin: manufactured by Shin Nippon Rika Co., Ltd.) with a homomixer (TK homomixer: manufactured by Tokushu Kika), it was heated to 50-60 ° C, and 4% of each polyglycerol fatty acid ester was dissolved and dispersed therein. I let you. Furthermore, 50% of fats and oils (refined rapeseed oil: product made from Fuji Oil) were added little by little while heating at 60-70 degreeC, and it stirred for 20 minutes (8000 rpm), and prepared the high oil content emulsified fats and oils composition.
The emulsifiability at that time was visually evaluated, and the average particle diameter of the oil droplets when the obtained emulsion was dissolved in water was measured. The results are shown in Table 1. (Measuring instrument: Laser diffraction particle size distribution measuring device HORIBA LA500)
[0021]
[Table 1]
<Screening of emulsifiers in acidic water>
Comparison of emulsification stability in acidic (pH 2.45) water using emulsifier species: 10% added to acidic water (pH 2.45) and stirred and mixed with a magnetic stirrer for 5 minutes in a candle bottle at 20 ° C. And stored at rest. The results are shown in Table 2.
[0023]
[Table 2]
From the above results, those having excellent emulsification stability under an acidic pH of 2.45 are decaglycerin monooleate, decaglycerin monolaurate, decaglycerin monostearate, decaglycerin monomyristate, hexaglycerin monoole. Polyglycerin fatty acid esters having a polymerization degree of 5 to 10 and an HLB of 11 to 16 are preferred. Acetate, hexaglycerin monolaurate, pentaglycerin monooleate, pentaglycerin monomyristate, pentaglycerin monostearate .
[0025]
<Addition test of oil and emulsifier>
Here, Synthesis Example 8 (hexaglycerin monooleate HLB = 11: manufactured by Sakamoto Yakuhin) is 1 to 10%, edible oil (refined rapeseed oil: manufactured by Fuji Oil Co., Ltd.) is 25 to 75%, and polyhydric alcohol (glycerin: New Nippon Rika Co., Ltd.) made the total amount 100%.
The emulsification operation is the same as in Experiment 1.
The emulsifiability of the D-phase emulsified oil and fat composition and the emulsification stability when the emulsion was added and mixed with acidic water ((pH = 2.45) by 10% were visually evaluated. The results are shown in Table 3.
[0026]
[Table 3]
From the above results, an emulsified oil and fat composition having acid resistance with an oil content in the range of 30% to 70% and an addition amount of the emulsifier of 1 to 10% was obtained. If the oil content exceeds 70%, the viscosity increases during emulsification, resulting in poor workability. The best oil-in-water emulsified oil / fat composition is suitable for oil content of 50 to 60% and emulsifier addition amount of 2 to 5%.
[0028]
Example 1 (acidic beverage)
According to the formulation of Table 4, an acidic milk-like beverage with a yogurt flavor was produced as follows.
<Creation method>
In the case of Example (1) Add 14 parts of sugar to 84.8 parts of water at room temperature and stir.
(2) 1 part of the emulsified oil / fat composition is mixed with (1) and stirred with a magnetic stirrer at 70 ° C. for 10 minutes.
(3) After cooling the liquid of (2) to room temperature, 0.1 part of 50% lactic acid solution is added dropwise, and then 0.1 part of yogurt flavor is added.
In the case of Comparative Example (1) Add skim milk powder and sugar to room temperature water and stir.
(2) 0.1 part of 50% lactic acid solution was added dropwise to (1), and then 0.1 part of yogurt flavor was added and stirred at 70 ° C. for 10 minutes, followed by homogenization (pressure: first stage 150 Kg / cm 2 , 2nd stage 0 Kg / cm 2 ).
[0029]
[Table 4]
The product obtained by adding the emulsified oil / fat composition had a mellow taste and a rich flavor. In the case of the comparative example, since skim milk powder was used, precipitation of milk protein was observed. Since the product of the present invention does not use milk protein, protein particles are not aggregated, precipitated, or phase-separated, and a good yogurt-flavored acidic milk-like beverage having uniform turbidity (color tone) was obtained. In addition, sterilization and homogenization treatment may be performed during the manufacturing process. However, when the emulsified oil / fat composition of the present invention is used, it is stable by simple stirring and mixing without necessarily performing pressure stirring processing operation such as homogenization. An emulsified state is obtained.
[0031]
Example 2 (acid jelly)
According to the formulation of Table 5, an acidic jelly with a yogurt flavor was produced as follows.
<Creation method>
In the case of Example (1) Soften 2.0 parts of powdered gelatin with 8 parts of water.
(2) Add sugar and (1) to 67.4 parts of water and dissolve.
(3) When (2) is cooled to about 60 ° C., 5 parts of the emulsified oil / fat composition is added and mixed by stirring.
(4) Add 0.5 part of 10% lactic acid solution to (3) and add 0.1 part of yogurt flavor.
(5) After filling the cup container, jelly is formed in the refrigerator.
In the case of comparative example (1) Soften 2.0 parts of powdered gelatin with 8 parts of water.
(2) Add sugar and skim milk powder to 71.4 parts of water and dissolve.
(3) (2) was cooled to about 60 ° C., 0.5 part of 10% lactic acid solution was added dropwise, 0.1 part of yogurt flavor was added, and homogenized (pressure: first stage 150 Kg / cm 2 , first 2 steps 0 Kg / cm 2 ).
(4) After filling the cup container, jelly is made in the refrigerator.
[0032]
[Table 5]
The product obtained by adding the emulsified oil and fat composition had a smooth mouthfeel, and a jelly with a refreshing acidity and richness was obtained. Further, when this emulsified oil / fat composition is used, the jelly can be uniformly clouded without using a milk raw material as in this case, and can be used as a whitener.
[0034]
【The invention's effect】
The acidic emulsified food of the present invention has a stable emulsifying property even under acidic conditions, and it is easy to contain a large amount of fats and oils in the acidic food, and it is possible to provide an acidic beverage and dessert with a smooth mouthfeel and a rich flavor. It can be obtained and can contribute to the advancement of eating habits.
Claims (9)
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| JP2003087856A JP4457568B2 (en) | 2003-03-27 | 2003-03-27 | Acid emulsified food |
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| JP2003087856A JP4457568B2 (en) | 2003-03-27 | 2003-03-27 | Acid emulsified food |
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| JP4457568B2 JP4457568B2 (en) | 2010-04-28 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006208217A (en) * | 2005-01-28 | 2006-08-10 | Toppan Forms Co Ltd | Temperature control medium and its manufacturing method |
| JP2009095277A (en) * | 2007-10-17 | 2009-05-07 | Mitsubishi Chemicals Corp | Method for producing beverage |
| JP2013099295A (en) * | 2011-11-09 | 2013-05-23 | Taiyo Yushi Kk | Oil-in-water type emulsified oil-and-fat composition for production of cream for beverage and method for production of the same |
| JP2016082988A (en) * | 2010-03-16 | 2016-05-19 | 三菱化学フーズ株式会社 | Fat-containing acidic beverage |
| JP2017143753A (en) * | 2016-02-15 | 2017-08-24 | 日清オイリオグループ株式会社 | O/d type emulsion composition, oil-in-water type emulsion composition, food or drink, and ingredient for food |
| JP2017201956A (en) * | 2016-05-13 | 2017-11-16 | 日光ケミカルズ株式会社 | D-phase emulsion composition, food and beverage blended with the composition, and method of the same |
| CN113262728A (en) * | 2021-06-08 | 2021-08-17 | 山东天美生物技术有限公司 | Production process of peony seed diglyceride microcapsule powder |
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2003
- 2003-03-27 JP JP2003087856A patent/JP4457568B2/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006208217A (en) * | 2005-01-28 | 2006-08-10 | Toppan Forms Co Ltd | Temperature control medium and its manufacturing method |
| JP4545006B2 (en) * | 2005-01-28 | 2010-09-15 | トッパン・フォームズ株式会社 | Temperature control medium and manufacturing method thereof |
| JP2009095277A (en) * | 2007-10-17 | 2009-05-07 | Mitsubishi Chemicals Corp | Method for producing beverage |
| JP2016082988A (en) * | 2010-03-16 | 2016-05-19 | 三菱化学フーズ株式会社 | Fat-containing acidic beverage |
| JP5956924B2 (en) * | 2010-03-16 | 2016-07-27 | 三菱化学フーズ株式会社 | Fat-containing acidic beverage |
| JP2018174940A (en) * | 2010-03-16 | 2018-11-15 | 三菱ケミカルフーズ株式会社 | Fat-containing acidic beverage |
| JP2013099295A (en) * | 2011-11-09 | 2013-05-23 | Taiyo Yushi Kk | Oil-in-water type emulsified oil-and-fat composition for production of cream for beverage and method for production of the same |
| JP2017143753A (en) * | 2016-02-15 | 2017-08-24 | 日清オイリオグループ株式会社 | O/d type emulsion composition, oil-in-water type emulsion composition, food or drink, and ingredient for food |
| JP2017201956A (en) * | 2016-05-13 | 2017-11-16 | 日光ケミカルズ株式会社 | D-phase emulsion composition, food and beverage blended with the composition, and method of the same |
| CN113262728A (en) * | 2021-06-08 | 2021-08-17 | 山东天美生物技术有限公司 | Production process of peony seed diglyceride microcapsule powder |
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