JP2005151894A - Oil-in-water emulsifying material with foaming property - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsifying material with foaming properties as much as possibly suppressed in manifestation of bad flavor derived from an emulsifier, excellent in melting feeling in the mouth and flavor, and having high emulsification stability, whipping property and excellent shape retention after whipping, and to provide a method for producing the emulsifying material. <P>SOLUTION: This oil-in-water emulsifying material with the foaming properties contains oil and fat, nonfat milk solid, water and an emulsifier. The material contains 10-50 wt.% of oil and fat, and a polyglyceryl fatty acid ester having myristic acid as main constituent fatty acid as an emulsifier. The method for producing the emulsifying material is also provided. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a foamable oil-in-water emulsion (whipped cream) used for decoration such as cake or sand. More specifically, the present invention relates to a foamable oil-in-water emulsion excellent in high emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor, and a method for producing the same.

Conventionally, when producing a foamable oil-in-water emulsion, as an emulsifier, lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester (provided that polyglycerin fatty acid ester is myristic acid). Synthetic emulsifiers such as polyoxyethylene sorbitan fatty acid esters and sucrose fatty acid esters are used, and one or more oil-soluble emulsifiers and water-soluble emulsifiers are appropriately selected from these emulsifiers. It was.
In patent document 1, it is a foamable oil-in-water type emulsified fat containing 30-60 weight% fats and 0.1-1.2 weight% emulsifier with respect to all the emulsions, Comprising: One or more water-soluble emulsifier selected from the group consisting of polyglycerin fatty acid ester and sucrose fatty acid ester, and selected from the group consisting of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and phospholipid A foamable oil-in-water emulsified fat comprising at least one oil-soluble emulsifier and having a weight ratio (the former: latter) of 50:50 to 95: 5 has been proposed.
Moreover, in patent document 2, it consists of the water phase containing fats and oils, non-fat milk solid content, etc., and also contains the following a and b as an emulsifier, The cream-like composition characterized by the above-mentioned. a. The lysophospholipid is 0.05 to 1.0% by weight with respect to fats and oils. b. An unsaturated fatty acid ester in which the polyglycerin fatty acid ester and / or sucrose fatty acid ester is 0.8 to 2.0% by weight based on fat and oil, and occupies the total amount of the polyglycerin fatty acid ester and / or sucrose fatty acid ester; It has been proposed that the weight ratio of saturated fatty acid esters is 10/90 to 70/30.
And in patent document 3, in the foamable oil-in-water emulsion which consists of a water phase containing 20 to 55 weight% of fats and oils and non-fat milk solid content etc., with respect to the said foamable oil-in-water emulsion whole quantity HLB8 or higher polyglycerol unsaturated fatty acid ester 0.02 to 0.5 wt%, sorbitan fatty acid ester and glycerol fatty acid ester 0.02 to 0.5 wt%, HLB5 or higher sucrose fatty acid ester and A foamable oil-in-water emulsion characterized by containing 0.01 to 0.4% by weight of at least one polyglycerin saturated fatty acid ester has been proposed.
In any case, these foamable oil-in-water emulsions were not satisfactory in terms of flavor and mouth-melting because of the flavor derived from the emulsifier.

JP-A-2-128644 JP-A-5-23126 JP-A-10-84900

  The purpose of the present invention is to suppress the expression of bad flavor derived from an emulsifier as much as possible when producing a foamable oil-in-water emulsion, and is excellent in mouth meltability and flavor and has high emulsification stability, whipping properties, and after whipping It is providing the foamable oil-in-water emulsion excellent in shape retention property, and its manufacturing method.

The present inventors have studied many emulsifiers for the above problems and, as a result of trial and error, in the foamable oil-in-water emulsion, the function of stabilizing the emulsification and the shortening of the whipping time, that is, the demulsification function The present invention has been completed on the basis of the knowledge that polyglycerin fatty acid esters whose main constituent fatty acid is myristic acid is effective as an emulsifier specifically for achieving both contradictory functions.
That is, the first of the present invention is an oil-in-water emulsion containing fats and oils, nonfat milk solids, water and an emulsifier, wherein the fat and oil content is 10 to 50% by weight, and the main constituent fatty acid as the emulsifier is polyglycerin. A foamable oil-in-water emulsion comprising a fatty acid ester. The second is the foamable oil-in-water emulsion according to the first, wherein the overrun is 60 to 250%. Third, oil and fat, non-fat milk solids, water and polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid as an emulsifier are used as raw materials, and after mixing these raw materials, the fat and oil content is in the range of 10 to 50% by weight. The foamed oil-in-water emulsion is characterized by being pre-emulsified, sterilized or sterilized and then homogenized.

  When producing foamable oil-in-water emulsions, it suppresses the expression of bad flavor derived from the emulsifier as much as possible, is excellent in mouth meltability and flavor, and has excellent emulsification stability, whipping properties, and shape retention after whipping. It has become possible to provide a foamable oil-in-water emulsion and a method for producing the same.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and fat, non-fat milk solids, water and an emulsifier. The oil and fat content is 10 to 50% by weight, and the main constituent fatty acid as an emulsifier is myristin. A foamable oil-in-water emulsion comprising a polyglycerin fatty acid ester which is an acid.
Examples of the fats and oils of the present invention include animal and vegetable fats and oils and their hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting these to various chemical treatments or physical treatments. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Examples include animal and vegetable oils and fats, processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils (melting points of about 15 to 40 ° C.).

  The oil and fat content of the foamable oil-in-water emulsion of the present invention needs to be 10 to 50% by weight, preferably 15 to 45% by weight, and more preferably 20 to 40% by weight. When the fat and oil content exceeds 50% by weight, the foamable oil-in-water emulsion tends to be stabbed (plasticized state), and when it is less than 10% by weight, the whipping property and shape retention tend to deteriorate.

  The non-fat milk solid content of the present invention refers to a component obtained by subtracting the milk fat content from the total solid content of milk, and raw materials containing this include raw milk, cow milk, skim milk, fresh cream, concentrated milk, non-sugar condensed milk, Examples include raw materials derived from milk such as sweetened condensed milk, whole milk powder, skim milk powder, buttermilk powder, whey protein, casein, sodium caseinate, and 1 to 14% by weight of nonfat milk solids in the oil-in-water emulsion. More preferably, it is 2 to 12% by weight, and most preferably 4 to 10% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the oil-in-water emulsion is deteriorated, the milky feeling is reduced, and the flavor is deteriorated. When it exceeds 14% by weight, the viscosity of the oil-in-water emulsion is increased, the cost is increased, and it is difficult to obtain an effect commensurate with the amount.

The foamable oil-in-water emulsion of the present invention needs to contain a polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid as an emulsifier.
The polyglycerol fatty acid ester whose main constituent fatty acid is myristic acid is that 85% or more, preferably 90% or more, more preferably 95% or more of the constituent fatty acid in the polyglycerol fatty acid ester is suitable for myristic acid. Means.
The average degree of polymerization of the polyglycerin fatty acid ester is 2 to 12, preferably 3 to 10, and more preferably 4 to 8.
The average degree of esterification of the polyglycerol fatty acid ester is 1 to 4, preferably 1 to 3. About HLB, 8-16, Preferably 9-15, More preferably, 10-14 are preferable.
From the viewpoint of flavor and melting in the mouth, it is preferable to use a polyglycerin fatty acid ester alone in which the main constituent fatty acid as an emulsifier is myristic acid.
The amount of the polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid is 0.03 to 0.9% by weight, preferably 0.05 to 0.8% by weight, based on the whole oil-in-water emulsion. More preferably, the content is 0.1 to 0.5% by weight. When the amount used is less than 0.03% by weight, the oil-in-water emulsion becomes easy to be squeezed (plasticized state), and when the amount used exceeds 0.9% by weight, the flavor caused by the emulsifier appears. It tends to be bad. As long as the flavor of the foamable oil-in-water emulsion of the present invention is not impaired, an emulsifier other than polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid is lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol Synthetic emulsifiers such as fatty acid esters, polyglycerin fatty acid esters (excluding polyglycerin fatty acid esters whose main constituent fatty acid is myristic acid), polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters can be appropriately selected and used. .

  About the foamable oil-in-water emulsion of this invention, saccharides, a stabilizer, a fragrance | flavor, a coloring agent, and a preservative can also be included. As the saccharide, lactose derived from non-fat milk solids is preferable. Examples of other saccharides include starch, starch degradation products, oligosaccharides, disaccharides, monosaccharides, sugar alcohols and the like, but it is preferable to use lactose alone because of the deep taste and lightness of the foamable oil-in-water emulsion. Various salts are preferably used, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate and the like are preferably used alone or in combination of two or more.

  The foamable oil-in-water emulsion of the present invention preferably has an overrun of 60 to 250%, preferably 60 to 200%, more preferably 60 to 150%, and most preferably 60 to 130%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, it becomes difficult to obtain the target flavor and melted mouth feeling of the present invention.

As the method for producing the foamable oil-in-water emulsion of the present invention, oil, fat-free milk solids, water, and these raw materials mainly containing polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid as an emulsifier Can be obtained by pre-emulsification, sterilization or sterilization treatment and homogenization treatment. It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the material is homogenized under the condition of 0 to 250 kg / cm ² as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm ² , and after cooling, it is aged for about 24 hours.

  There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. As an indirect heat treatment device, APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (clima) Tea Package Co., Ltd.), Stork Tubular Type Sterilizer (Stork Co., Ltd.), Concer Scraping UHT Sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. It is not something. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval shares). UHT sterilizers such as Ragia UHT sterilizer (manufactured by company), Ragiazer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these apparatuses may be used.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis. In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. Various evaluations were performed by the following methods.

A The bottest of the oil-in-water emulsion (the stability of the oil-in-water emulsion) was evaluated.
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then shaken for 5 minutes using a horizontal shaker to confirm the presence or absence of the oil-in-water emulsion.

B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5, manufactured by HOBART CORPORATION) Time to reach optimal foaming condition.
(2) Overrun: [(weight of oil-in-water emulsion of a certain volume) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
(3) Shape retention: The beauty when the artificial foam is stored at 15 ° C. for 24 hours is examined. In order of superiority, give a rating in three stages: “Good”, “Yes”, and “No”.
(4) Flavor, Melting in the mouth: Evaluation was performed in four stages of “◎”, “○”, “△”, “×” in the order of superiority by 20 expert panelists, and the averaged evaluation was the result. .

Example 1
Add 25.0 parts of the middle melting point (melting point 34 ° C.) of the palm and 5.0 parts of the hardened palm kernel oil to make an oil phase. Separately from this, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 64.7 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 1.

Example 2 to Example 3
With the formulation shown in Table 1, an oil-in-water emulsion was obtained in the same manner as in Example 1. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 1.

The evaluations of Examples 1 to 3 are summarized in Table 1.

Comparative Example 1
Add 25.0 parts of the middle melting point (melting point 34 ° C.) of the palm and 5.0 parts of the hardened palm kernel oil to make an oil phase. Separately, 5.0 parts of skim milk powder, 0.02 part of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 64.88 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. Although this emulsion was evaluated according to the above whipping method, it was easy to beat and the flavor became oily. The results are summarized in Table 2.

Comparative Example 2 to Comparative Example 5
With the formulation shown in Table 2, an oil-in-water emulsion was obtained in the same manner as in Example 1. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 2.
As for Comparative Example 4, when the sample was aged for about 24 hours after cooling, the viscosity increased and whipping was not possible.

Comparative Example 6
25.0 parts of the middle melting point of palm (melting point 34 ° C.), 5.0 parts of hardened palm kernel oil and 0.2 part of lecithin are added, mixed and dissolved to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 0.2 parts of sucrose fatty acid ester, and 0.1 parts of sodium metaphosphate are dissolved in 64.5 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 2.

The evaluations of Comparative Examples 1 to 6 are summarized in Table 2.

  According to the present invention, it is possible to make a flavor without being caught by the flavor of the emulsifier itself, and it has the same whipping property as a normal foamable oil-in-water emulsion, overrun after whipping, flower-forming property, shape retention property, etc. It was possible to obtain a foamable oil-in-water emulsion that was good, tasted and melted in the mouth.

Claims (3)

An oil-in-water emulsion containing fats and oils, nonfat milk solids, water and an emulsifier, comprising 10 to 50% by weight of fat and oil and a polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid as an emulsifier A foamable oil-in-water emulsion. The foamable oil-in-water emulsion according to claim 1, wherein the overrun is 60 to 250%. As a raw material, fat, non-fat milk solids, water and polyglycerin fatty acid ester whose main constituent fatty acid is myristic acid are used as raw materials, and after mixing these raw materials, the fat and oil content is in the range of 10 to 50% by weight. A method for producing a foamable oil-in-water emulsion, characterized by adjusting, pre-emulsifying, sterilizing or sterilizing and homogenizing.