JP2005204653A - Method for producing liquid cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop a fat and oil composition for a portion cream, having high emulsion stability, even when stored in a wide-ranging temperature region, and having high flavor stability. <P>SOLUTION: A method for producing a liquid cream comprises adding a low-melting fraction of a palm kernel oil to a cream, wherein the low-melting fraction of the palm kernel oil has a solid fat content (SFC) of 30-50% at 5°C, the low-melting fraction of the palm kernel oil contains an organic acid, and the low-melting fraction of the palm kernel oil has an organic acid content of 2-28 ppm. Further, at least one kind selected from ascorbic acid, erythorbic acid, and malic acid is contained as the organic acid in the liquid cream. The fat and oil composition for the liquid cream contains the low-melting fraction of the palm kernel oil containing the organic acid. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a method for producing a liquid cream.

There are so-called synthetic creams that use natural creams and vegetable oils and fats in general, but since natural creams are expensive and difficult to maintain a certain quality, they are currently synthesized using vegetable oils and fats. Cream occupies the mainstream of liquid cream. There are two types of creams, one is liquid and the other is powder. There are two types of creams: a portion cream filled in a portion pack and a bottle cream filled in a bottle. In particular, potion cream is widely distributed as a coffee cream for general household use.

Potion cream and bottle cream have various temperatures (about 1 ° C to 40 ° C) in the distribution stage until consumers use them, such as transport temperature from the manufacturer, storage temperature at retail stores, storage temperature at home, etc. Therefore, it is required that the flavor and emulsified state are stable for a long time from low temperature to high temperature.

Currently, fats and oils for potion cream that are generally used include rapeseed hardened oil having a melting point of about 17 ° C. to 30 ° C., and lauric fats and oils such as coconut oil and palm kernel oil. The potion cream using hardened rapeseed oil is excellent in emulsion stability during refrigeration because it has a low amount of crystals at low temperatures, but the flavor of the potion cream is inferior to that of lauric fats. There is also a tendency to avoid using hardened oil in the market. On the other hand, lauric fats and oils are superior to hardened rapeseed oil in flavor as a portion cream, but have a problem that the emulsion stability during refrigeration is unstable due to a large amount of crystals in a low temperature range. Produced by using 1,3-position specific lipase as triglyceride mainly composed of short and medium chain fatty acids and triglyceride mainly composed of long chain fatty acids as one having excellent emulsification stability in low temperature range. There is a portion cream (Patent Document 1) that uses oil and fat, but this does not use palm kernel oil.

Although it is generally recognized that organic acids are excellent as antioxidants as synergists, it is difficult to incorporate organic acids into fats and oils, and it is emulsified in oil-in-water type or monoglycerides It is known to be used after melting. There is a frying oil (Patent Document 2) obtained by adding ascorbic acid itself as a means for improving the heat deterioration odor of a fried product, but it is not used for a portion cream.
JP 07-079698 WO01 / 096506

The problem to be solved by the present invention is to develop a method for producing a liquid cream having high emulsification stability and high flavor stability even when stored in a wide temperature range.

As a result of diligent investigations to solve these problems, the present inventors have used a low melting point fraction of palm kernel oil, so that the amount of crystals in the low temperature region is lower than that of conventional lauric fats and oils, and during refrigeration Is capable of producing a high-emulsion-stable potion cream, and is further excellent in flavor stability by adding at least one organic acid selected from ascorbic acid, erythorbic acid and malic acid to this oil. It discovered that an oil-fat composition could be created and came to complete this invention.

That is, the present invention
(1) A method for producing a liquid cream comprising adding a low melting point fraction of palm kernel oil.
(2) The method for producing a liquid cream according to (1), wherein the low melting point fraction of palm kernel oil has an SFC (solid fat index) at 5 ° C. of 30% to 50%.
(3) The method for producing a liquid cream according to (1) or (2), wherein the low melting point fraction of palm kernel oil contains an organic acid.
(4) The method for producing a liquid cream according to (3), wherein the content of organic acid in the low melting point fraction of palm kernel oil is 2 to 28 ppm.
(5) The method for producing a liquid cream according to (3), wherein the organic acid is ascorbic acid, erythorbic acid or malic acid.
(6) An oil / fat composition for a liquid cream containing a low melting point fraction of palm kernel oil containing an organic acid.
It is.

As described above, according to the present invention, a liquid cream having high emulsification stability and high flavor stability even when stored in a wide temperature range can be obtained.

The liquid cream in the present invention is a liquid cream such as a potion cream or a bottle cream, and a typical use is for coffee.

In this invention, the low melting point fraction of palm kernel oil is preferably a liquid fraction obtained by further fractionating palm kernel olein, and the fractionation method can be obtained by a solvent fractionation method, a dry fractionation method or the like.

The 5 ° C. SFC of the low melting point fraction of palm kernel oil obtained by fractionation is preferably 30 to 50%. The SFC value is IUPAC. 2. Measure according to 150 Solid Content determination in Fats by NMR.

If the SFC value at 5 ° C. is higher than 50%, when the liquid cream is refrigerated and stored frozen, fat and oil crystals are precipitated, and the emulsion in an emulsified state tends to break. In addition, if it is less than 30%, there is no effect on the quality of the coffee cream, but the yield when fractionating from palm kernel olein is significantly reduced.

As a method for adding organic acids to fats and oils, organic acids are hydrophilic and difficult to dissolve in fats and oils. Therefore, a method of adding an organic acid aqueous solution to fats and oils or distillation or drying under reduced pressure is preferable. If the concentration of the organic acid in the aqueous solution is low, a large amount of the aqueous solution is required for the fat and oil, resulting in poor efficiency such as drying. If the organic acid concentration is high, crystals of the organic acid precipitate and it is difficult to add to the fat and oil. Therefore, the concentration of the organic acid aqueous solution is usually preferably 1 to 10%. Distillation is carried out at an oil temperature of 50 to 180 ° C. and a vacuum of 0.5 to 100 Torr for 15 minutes to 1 hour. The degree of vacuum is preferably as low as possible.

The organic acid has the effect of improving the flavor stability of the portion cream, and the more the content of the organic acid, the better the flavor stability effect. However, as described above, the organic acid is hydrophilic. And the content in fats and oils tends to be 28 ppm. It is difficult even if it is made to contain more than the upper limit, and if it is not done, the amount of water in the oil and fat will increase, and the problem that the oil and fat will easily deteriorate occurs. On the other hand, when the content of the organic acid is less than 2 ppm, the effect of improving the flavor stability of the portion cream tends to be hardly exhibited.

As the organic acid, ascorbic acid, erythorbic acid and malic acid are preferably used. These three points have a high effect of preventing the deterioration of the flavor of fats and oils, and the effect of preventing the deterioration of flavors is enhanced even when used in the oil and fat composition for liquid cream, and a good liquid cream having high flavor stability can be obtained.

Liquid creams, especially coffee creams, can be produced by a general method, but a typical method is described. First, if the emulsifier used is lipophilic, it is added to some or all of the raw oil and fat and dissolved or dispersed. Prepare the oil phase. Examples of such emulsifiers include low-HLB emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester. May be used. Next, sodium caseinate, skim milk powder, saccharides and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, dibasic sodium phosphate, sodium bicarbonate, sodium hexamelinate, etc. are added to the aqueous phase. To do.

These oil phase part and water phase part are heated from 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. After pre-emulsification, homogenize with a homogenizer, sterilize by batch sterilization method, or UHT sterilization treatment method by intermediate heating method or direct heating method, then homogenize again by homogenizer and cool.

As a raw material fat used for the oil phase part of a liquid cream, the oil composition for liquid creams containing the low melting point fraction of the palm kernel oil containing an organic acid is mentioned. This fat and oil composition contains an organic acid in the low melting point fraction of palm kernel oil, and when the liquid cream is produced, the low melting point fraction of palm kernel oil and the organic acid are added separately. In the manufactured product, the flavor stability effect of the organic acid is not good.

Examples and Comparative Examples are illustrated below to further clarify the effects of this discovery. However, these are examples and the present invention is not particularly limited.

Palm kernel olein having an IV (iodine value) of 25.1 is fractionated into a liquid fraction (IV35.1, yield 41.7%) and a crystal fraction (IV15.1, yield 58.3%) by dry fractionation. The liquid fraction was obtained as a low melting point fraction of palm kernel oil. The low melting point fraction of this palm kernel oil had an SFC of 54.7 at 34.7. 1% concentrated ascorbic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: L ascorbic acid, purity 99.5%) in aqueous solution is 0 with respect to 100 parts by weight of the low melting point fraction of palm kernel oil heated to 70 ° C. .4 parts by weight was added and dehydration was performed for 20 minutes with stirring under the condition of a vacuum degree of 40 Torr. It filtered with 5 filter paper, and obtained the low melting-point fraction of the palm kernel oil containing ascorbic acid. It was 20.3 ppm as measured by the ascorbic acid quantitative method.

50 parts of the low melting point fraction of palm kernel oil containing ascorbic acid prepared above and 50 parts of the low melting point fraction of palm kernel oil without addition of ascorbic acid were mixed to obtain a palm kernel having an ascorbic acid content of 10.2 ppm. A low melting fraction of oil was obtained.

10 parts of a low melting point fraction of palm kernel oil containing ascorbic acid and 60 parts of a low melting point fraction of palm kernel oil with no ascorbic acid added, and a low melting point fraction of palm kernel oil having an ascorbic acid content of 2.8 ppm Got the minute.

[Comparative Example 1]
5 parts of low melting point fraction of palm kernel oil containing ascorbic acid and 95 parts of low melting point fraction of palm kernel oil with no ascorbic acid added, and low melting point fraction of palm kernel oil with 1.1 ppm ascorbic acid content Got the minute.

[Comparative Example 2]
Ascorbic acid was added to the rapeseed hydrogenated oil having a rising melting point of 22 ° C. in the same manner as in Example 1. It was 20.1 ppm as measured by the ascorbic acid quantitative method.

[Comparative Example 3]
Ascorbic acid was added to palm oil in the same manner as in Example 1. It was 20.2 ppm as measured by the ascorbic acid quantitative method.

[Comparative Example 4]
Ascorbic acid was added to palm kernel olein in the same manner as in Example 1. It was 19.8 ppm as measured by the ascorbic acid quantitative method.

[Comparative Example 5]
Palm kernel olein having an IV (iodine value) of 25.1 was subjected to dry fractionation to obtain a low melting point fraction of palm kernel oil having an SFC of 52.0% at 5 ° C. Ascorbic acid was added in the same manner as in Example 1 to obtain a low-melting fraction of 20.3 ppm of palm kernel oil.

[Comparative Example 6]
Ascorbic acid is added to MCT (Medium chain triglyceride: Uniqema (Malaysia) Sdn. Bhd., 60% saturated fatty acid having 8 carbon atoms, 40% saturated fatty acid having 10 carbon atoms) as in Example 1, 20 A low melting point fraction of 3 ppm palm kernel oil was obtained.

○ Preparation of Potion Cream Coffee cream was prepared with the following composition. The numerical value is% by weight in the total composition.

[Table 1]

Preliminarily emulsify the oil phase part and water phase part shown above at 65 ° C for 15 minutes and homogenize with a homogenizer (Fukao Machine Co., Ltd.) at a homogenization pressure of 150 kg / cm 2 (primary homo pressure). Thereafter, VTIS sterilization treatment was performed by a conventional method, and homogenizer (manufactured by Manton Gorin Co., Ltd.) was used again to homogenize at a homogenization pressure of 250 kg / cm 2 (secondary homo pressure), followed by cooling to produce the desired portion cream.

Table 2 shows the fats and oils used in the potion cream, the contents of 5 ° C SFC and ascorbic acid of the fats and oils, and the results of the potion cream test.

[Table 2]

In the flavor evaluation method, a cream sample was placed in a 5 ml portion, stored at room temperature (20 ° C.), and the flavor was confirmed after 120 days.
Flavor determination ◎: Flavor is good, ○: Flavor is slightly changed, X: Flavor is deteriorated (unsuitable for eating and drinking), xx Flavor is extremely deteriorated, 1 ° C storage test method is 200 ml in a 220 ml mayonnaise bottle and stored at 1 ° C. Observed milk separation after the day.
Judgment result ○: No separation of milk, x: Frozen test method with separation of milk c, 5 ml of sample was placed in a portion, allowed to stand at −20 ° C. for 72 hours, thawed at 25 ° C. for 3 hours, and observed for separation of milk did.
Judgment result ○: No separation of whey, ×: With separation of whey

As can be seen from Comparative Example 1, when the content of ascorbic acid is less than 2 ppm, the emulsion is excellent in emulsion stability without milk separation in a 1 ° C. storage and freeze test, but the flavor is deteriorated.

As can be seen from Comparative Example 2, a portion cream prepared using a hardened rapeseed oil having a melting point of 22 ° C. is excellent in emulsion stability without separation of milk in a 1 ° C. storage and freeze test, but the flavor is deteriorated.

As can be seen from Comparative Examples 3, 4, and 5, the portion cream produced using the low melting point fraction of lauric coconut oil, palm kernel olein, and palm kernel oil having a high SFC value at 5 ° C. has a good flavor. However, in the 1 ° C storage and freezing test, milk separation occurs and the commercial value is lost. In addition, when MCT that does not crystallize at 5 ° C is used, it is excellent in emulsification stability without milk separation in a 1 ° C storage and freezing test, but it is not a lauric oil and fat, so it does not have a good flavor. It was.

As shown in Examples 1, 2, and 3, the portion cream using the low melting point fraction of palm kernel oil containing ascorbic acid has the same or better flavor stability as the portion cream using lauric fats and oils. Furthermore, it was a potion cream having a high emulsification stability equivalent to that of hardened rapeseed oil, which did not exhibit separation of milk in a freezing test after storage at 1 ° C. and kept emulsification even in a low temperature range.

Further, palm kernel olein having an IV (iodine value) of 25.1 was subjected to dry fractionation into a liquid fraction (IV 35.1, yield 41.7%) and a crystal fraction (IV 15.1, yield 58.3%). Fractionated, liquid fraction was obtained as a low melting point fraction of palm kernel oil, and the flavor stability of a product prepared by separately adding a portion cream to a low melting point fraction and an organic acid of 20.3 ppm was evaluated. The flavor immediately after production was good, but the flavor after 120 days was severely deteriorated.

Claims (6)

A method for producing a liquid cream comprising adding a low melting point fraction of palm kernel oil. The method for producing a liquid cream according to claim 1, wherein the low melting point fraction of palm kernel oil has an SFC (solid fat index) at 5 ° C of 30% to 50%. The method for producing a liquid cream according to claim 1 or 2, wherein the low melting point fraction of palm kernel oil contains an organic acid. The method for producing a liquid cream according to claim 3, wherein the content of organic acid in the low melting point fraction of palm kernel oil is 2 to 28 ppm. The method for producing a liquid cream according to claim 3, wherein the organic acid is ascorbic acid, erythorbic acid or malic acid. An oil / fat composition for liquid cream containing a low melting point fraction of palm kernel oil containing an organic acid.