JP2006094801A - Oil-in-water emulsified product containing nonfat milk solid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified product containing nonfat milk solid, usable as a substitution of cow milk and concentrated milk, having less quality deterioration of bad taste and odor even if exposing under photo irradiation of a fluorescent lamp, and excellent in flavor. <P>SOLUTION: This oil-in-water emulsified product containing nonfat milk solid contains 1-12 wt.% of oil and fat, 3-26 wt.% of nonfat milk solid and water. The composition of the constituent fatty acid of the oil and fat is such that the total amount of lauric acid and palmitic acid is ≥40%, the total amount of oleic acid, linoleic acid and linolenic acid is ≤50% and the total amount of linoleic acid and linolenic acid is ≤5%. The emulsified product for kneading contains tocopherol and has tolerance to light deterioration. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention can be used as an alternative to milk or concentrated milk, and is added to desserts such as pudding and jelly, and is an oil-in-water type containing non-fat milk solids suitable for kneading pudding, bavaria, jelly, etc. It relates to an emulsion. More specifically, the present invention relates to an oil-in-water emulsion containing a non-fat milk solid content with less deterioration in the quality of off-flavors and off-flavors caused by light irradiation from a fluorescent lamp or the like.

  Pudding is one of the desserts and is loved by many people from children to adults because of its flavor and texture. Various raw material blends and manufacturing methods have been proposed in order to meet demand in accordance with the palatability. Purines can be broadly divided into two types: custard types that harden with the thermal coagulation force of eggs and gelling types that harden with gelling agents. The custard type is made mainly from eggs, dairy products and sugars. Examples of eggs include whole eggs, egg yolks, egg whites, and examples of dairy products include milk, concentrated milk, whole milk powder, skim milk powder, fresh cream, compound cream, vegetable cream, natural cheese, processed cheese, Cheese foods etc. can be illustrated. Milk is used directly as a beverage, but it is also used as a material for kneading into pudding, bavarois, jelly and the like. The gelation type is made mainly from dairy products, gelling agents and sugars. Examples of the gelling agent include gelatin and carrageenan. In recent years, in pastry stores, convenience stores, supermarkets, etc. in department stores, various foods are displayed and sold in a showcase while irradiating with strong light with a fluorescent lamp for a long time. Pudding is one of these foods. At this time, the components in the displayed food are changed by the energy applied from the irradiated light, resulting in a nasty taste and odor. The phenomenon of food quality deterioration due to the occurrence of a nasty taste and odor in this way is generally called light degradation, and measures to prevent light degradation in order to seriously impair the flavor of food and reduce the product value. Is a major problem in maintaining quality. In order to prevent this photodegradation, in Patent Document 1, myricetins and quercetins are used in combination at a specific mixing ratio, in Patent Document 2, propolis is used, and in Patent Document 3, chlorogenic acid and caffeine are used. Various flavor deterioration inhibitors, such as the use of at least one selected from acid and ferulic acid, have been added to foods as substances that have the effect of suppressing light degradation. The amount of use is limited. First, the present applicant has a light deterioration resistance such that there is little deterioration in quality of taste and odor even when exposed to light irradiation by using a specific oil in an oil-in-water emulsion with a relatively high fat content. And filed as Patent Document 4. Surprisingly, it has been found that even in the case of an oil-in-water emulsion containing a non-fat milk solid containing a small amount of oil and fat, it has light degradation resistance.

JP 2003-33164 A Japanese Patent Laid-Open No. 11-341971 Japanese Patent Laid-Open No. 10-183164 Japanese Patent Application No. 2004-187656

  An object of the present invention is a non-fat milk solid-containing oil-in-water emulsion that can be used as an alternative to milk or concentrated milk, and it has a bad taste and bad smell even when exposed to light irradiation such as a fluorescent lamp. An object of the present invention is to provide an oil-in-water emulsion containing a non-fat milk solid content which is small and excellent in flavor.

As a result of diligent research on the above problems, the present inventors used a specific range of fats and oils with constituent fatty acids in the fats and oils used in the oil-in-water emulsion containing non-fat milk solids. In some cases, it has been found that even when exposed to light irradiation, it has light deterioration resistance such that there is little deterioration in quality of taste and smell. Moreover, it discovered that quality degradation could be further suppressed by combining with a specific flavor degradation inhibitor, and completed the present invention.
That is, the first aspect of the present invention is a nonfat milk solid-containing oil-in-water emulsion containing fats and oils, nonfat milk solids and water, wherein the fats and oils are 1 to 12% by weight and the nonfat milk solids are 3 to 26. The total fatty acid composition in the fat and oil is 40% or more, and the total amount of oleic acid, linoleic acid, and linolenic acid is 50% or less, and linoleic acid. An oil-in-water emulsion containing a non-fat milk solid content, characterized by an oil having a total amount of linolenic acid of 5% or less. The second is the oil-in-water emulsion containing the non-fat milk solid content according to the first, further comprising tocopherol. The third is the oil-in-water emulsion containing the non-fat milk solid content according to the first, which is for kneading. The fourth is the oil-in-water emulsion containing the non-fat milk solid content according to the first, which is used for kneading pudding, bavalore and jelly.

  According to the present invention, a non-fat milk solid-containing oil-in-water emulsion having light deterioration resistance, which has excellent flavor and little deterioration in quality of off-flavors and off-flavors even when exposed to light such as a fluorescent lamp, and further non-fat It has become possible to provide a non-fat milk solid-containing oil-in-water emulsion in which the milk solid-containing oil-in-water emulsion is used for kneading pudding, bavalore, jelly and the like.

As the fats and oils of the present invention, the fatty acid composition of the constituent fatty acids in the fats and oils, the total amount of lauric acid and palmitic acid is 40% or more, the total amount of oleic acid, linoleic acid, linolenic acid is 50% or less, And any fats and oils can be selectively used as long as the total amount of linoleic acid and linolenic acid is 5% or less. Preferably, the constituent fatty acid composition in the fat or oil is such that the total amount of lauric acid and palmitic acid is 50% or more, more preferably 55% or more, and the total of oleic acid, linoleic acid, and linolenic acid is 40% or less, More preferably, it is 35% or less, and fats and oils in which the total of linoleic acid and linolenic acid is 4% or less, more preferably 3% or less are preferred. Specific examples 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.). Among these oils and fats, a combination of palm oil, lauric oil of palm kernel oil and palm oil is preferable.
If the fat and oil content is less than 1% by weight, the emulsion itself has a poor body taste, and when kneaded into pudding, the pudding has a bad taste, and custard pudding has a weak and brittle shape. On the other hand, when the content exceeds 12% by weight, it becomes difficult to obtain physical properties like concentrated milk, and when kneaded into pudding, it becomes a hard structure, making it difficult to obtain the original texture of pudding, resulting in an oily one.

  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, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Non-fat dry milk, buttermilk powder, whey protein, casein, sodium casein and other milk-derived raw materials can be exemplified, and the non-fat milk solid content is preferably 3 to 26% by weight, less than 3% by weight has poor flavor, and in custard pudding Since sufficient gelation strength cannot be obtained, shape retention becomes worse and the texture becomes jelly-like. On the other hand, if it exceeds 26% by weight, the tissue becomes too hard and the texture becomes worse, the cost is increased, and it is difficult to say that an effect commensurate with the amount can be obtained.

  As the emulsifier of the present invention, an emulsifier usually used when preparing an oil-in-water emulsion containing non-fat milk solids can be appropriately selected and used. Examples include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and one or two of these emulsifiers. The above can be selected and used appropriately. Among these emulsifiers, it is preferable to use an emulsifier that does not contain an unsaturated fatty acid as a constituent fatty acid in the emulsifier in that the quality of taste and odor is less deteriorated even when exposed to light.

The oil-in-water emulsion containing non-fat milk solids of the present invention preferably contains tocopherol as a flavor deterioration preventing agent.
The tocopherol of the present invention is known per se and is available as a commercial product. These may be refined products extracted from natural plants, those contained in immature products, or synthetic products. Further, a single product such as δ-tocopherol or a mixture of α, β, γ, δ-tocopherol and the like may be used, but those having low α and high δ are preferable. Moreover, you may use by the formulation diluted with fats and oils, dextrin, etc. Examples of commercially available products include those manufactured by Riken Vitamin Co., Ltd. (trade name: Riken Oil Super 80, containing 64% tocopherol).
The amount of tocopherol used in the non-fat milk solids-containing oil-in-water emulsion of the present invention is 0.05 to 1.5% by weight, preferably 0.07 to 0.1.3% by weight, most preferably 0. It is desirable to use in the range of 1 to 1.0% by weight.
If the amount of tocopherol used is small, the effect of addition is difficult to obtain, and if it is too large, the flavor and color tone of the oil-in-water emulsion containing the non-fat milk solid content will be poor.

  Although the said flavor deterioration inhibitor used for the non-fat milk solid content oil-in-water emulsion of this invention contains a desired effect by containing as a tocopherol active ingredient, well-known antioxidant ( L-ascorbic acid, etc.), flavor deterioration inhibitors (chlorogenic acid, apple polyphenol, sunflower extract, bayberry extract, rutin, catechin, etc.), sequestering agents (gluconic acid, kojic acid, phytic acid, polyphosphoric acid, chitin, Chitosan etc.) can also be used.

  The addition timing of the flavor deterioration inhibitor used in the non-fat milk solid-containing oil-in-water emulsion of the present invention is not particularly limited, but before the non-fat milk solid-containing oil-in-water emulsion undergoes photodegradation. It is necessary to add in advance, and may be added when preparing a nonfat milk solid-containing oil-in-water emulsion, or after preparing a nonfat milk solid-containing oil-in-water emulsion It may be added when kneaded into pudding or the like. Preferably, when preparing an oil-in-water emulsion containing a non-fat milk solid content, it is desirable to blend with various raw materials.

  Various salts can be used for the non-fat milk solid-containing oil-in-water emulsion of the present invention. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.

  The non-fat milk solid-containing oil-in-water emulsion of the present invention is blended so as to have a usable concentration or a concentrated concentration that can be used after appropriately diluted. When it is desired to have a composition similar to that of milk, it is preferably blended at a ratio of 3 to 4% by weight of fat and oil, 8 to 9% by weight of solid content of non-fat milk, and 87 to 89% by weight of water. Moreover, the oil-in-water emulsion containing non-fat milk solid content can also be provided in a pre-concentrated form so as to be diluted to an appropriate magnification of about 2 to 5 times. For example, when the composition is similar to that of concentrated milk, the oil / fat content is 9 to 12% by weight, the non-fat milk solid content is 24 to 27% by weight, and the water is 67 to 61% by weight. In that case, it is preferable that the addition amount of an emulsifier etc. also increases according to dilution. Thus, it is possible to appropriately adjust the ratio of oil and fat and non-fat milk solids, and it is possible to appropriately select from a light flavor to a rich flavor.

As a method for producing the oil-in-water emulsion containing the non-fat milk solid content of the present invention, after mixing these raw materials mainly containing oil and fat, non-fat milk solids and water, the mixture is pre-emulsified, sterilized or sterilized to be homogeneous. It can be obtained by performing the conversion process. It is preferable to sterilize from the viewpoint of preservability of the oil-in-water emulsion containing the non-fat milk solid content. 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 Corporation), CP-UHT sterilization device (Kurima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. is not. 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 Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

  As described above, the non-fat milk solid-containing oil-in-water emulsion of the present invention can be adjusted in a range where the oil and fat and non-fat milk solids can be used as desired, and can be used as an alternative to cow's milk or concentrated milk. It can be used by adding it to desserts such as pudding, coffee jelly, fruit juice jelly, mousse, etc. It can also be used for kneading and is suitable for kneading pudding, fruit juice jelly, mousse and the like.

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. The results were evaluated by the following method.

A. Evaluation method for oil-in-water emulsions containing non-fat milk solids Lispack shares assuming oil-in-water emulsions (creams) to be added to desserts such as pudding, coffee jelly, fruit juice jelly, and mousse 30 g of non-fat milk solid content-containing oil-in-water emulsion was put into a company-made clean cup 120BL, and two types of flavor evaluation before light irradiation and flavor evaluation after light irradiation were performed. The light irradiation test was evaluated after storage for 12, 24 and 72 hours at a fluorescent lamp irradiation (illuminance 4000 Lx) and a temperature of 5 ° C. The flavor evaluation was evaluated in five stages of “5”, “4”, “3”, “2”, “1” in order of superiority, and the averaged evaluation was the result. The taste was evaluated by sensory evaluation by 20 professional panelists.
B. Evaluation method with custard pudding 450g of whole egg and 200g of granulated sugar are rubbed together. To this, 1000 g of an oil-in-water emulsion containing non-fat milk solids diluted as necessary was heated and heated, and was then screened to obtain a pudding solution. This is gently poured into a heat-resistant pudding cup (Toko Co., Ltd., polypropylene, translucent barrel type 90 cc) every 60 g, and placed in a tray using an oven (top heat 150 ° C./bottom fire 150 ° C.). C. hot water was baked for about 35 minutes and then allowed to cool to obtain custard pudding. Two kinds of flavor evaluation were performed: flavor evaluation before light irradiation and flavor evaluation after light irradiation. The light irradiation test was evaluated after storage at fluorescent lamp irradiation (illuminance 4000 Lx) at a temperature of 5 ° C. The flavor evaluation was evaluated in five stages of “5”, “4”, “3”, “2”, “1” in order of superiority, and the averaged evaluation was the result. Taste evaluation was performed by 20 expert panelists.

Experimental example 1
Oils and fats used in the preparation of the oil-in-water emulsion, palm middle melting point (melting point 34 ° C), hardened palm kernel oil (melting point 34 ° C), hardened palm oil (melting point 32 ° C), hardened soybean oil (melting point 31 ° C), About hardened rapeseed oil (melting point 35 degreeC), the composition of the constituent fatty acid in fats and oils was methyl-esterified according to the conventional method, and it analyzed by the gas chromatogram method, The composition and its ratio were calculated | required from the area ratio of the analysis chart.
Among the obtained fatty acids, the ratios of lauric acid + palmitic acid, oleic acid + linoleic acid + linolenic acid, and linoleic acid + linolenic acid are summarized in Table 1.

Example 1
The oily phase is 4.5 parts of the palm melting point (melting point 34 ° C) and 4.5 parts of hardened palm kernel oil (melting point 34 ° C). Separately, 21.0 parts of skim milk powder, 0.1 part of pentaglyceryl monomyristate and 0.2 part of sodium metaphosphate are dissolved in 69.7 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 100 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 containing non-fat milk solids. This emulsion was converted to the above-mentioned A. It evaluated according to the evaluation method of non-fat milk solid content-containing oil-in-water emulsion. The results are summarized in Table 2.

Example 2
An oil phase is 2.0 parts of the middle melting point of palm (melting point 34 ° C) and 2.0 parts of hardened palm kernel oil (melting point 34 ° C). Separately, 10.0 parts of skim milk powder, 0.1 part of pentaglyceryl monomyristate and 0.2 part of sodium metaphosphate are dissolved in 85.7 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 100 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 containing non-fat milk solids. This emulsion was converted to the above-mentioned A. It evaluated according to the evaluation method of non-fat milk solid content-containing oil-in-water emulsion. The results are summarized in Table 2.

Example 3
The oil melting point is 6.0 parts of the middle melting point of palm (melting point 34 ° C) and 3.0 parts of hardened palm kernel oil (melting point 34 ° C). Separately, 15.0 parts of skim milk powder, 0.1 part of pentaglyceryl monomyristate and 0.2 part of sodium metaphosphate are dissolved in 75.7 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 100 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 containing non-fat milk solids. This emulsion was converted to the above-mentioned A. It evaluated according to the evaluation method of non-fat milk solid content-containing oil-in-water emulsion. The results are summarized in Table 2.

Comparative Example 1
Instead of the non-fat milk solid content-containing oil-in-water emulsion, commercially available milk (manufactured by Meiji Dairies Co., Ltd., oil / fat content of 3.7 wt% or more, non-fat milk solid content of 8.5 wt% or more) is used. A. It evaluated according to the evaluation method of non-fat milk solid content-containing oil-in-water emulsion. The evaluation results are summarized in Table 2.

Comparative Example 2
A commercially available concentrated milk (manufactured by Yotsuba Milk Industry Co., Ltd., oil / fat content 10.6% by weight, non-fat milk solid content 25.2% by weight) is used in place of the oil-in-water emulsion containing non-fat milk solids. . It evaluated according to the evaluation method of non-fat milk solid content-containing oil-in-water emulsion. The evaluation results are summarized in Table 2.

Table 2 summarizes the formulations and evaluations of Examples 1 to 3, Comparative Example 1, and Comparative Example 2.

Example 4
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) 0 to 4.5 parts of palm middle melting point (melting point 34 ° C), 4.5 parts of hardened palm kernel oil (melting point 34 ° C) 15 parts are added, mixed and dissolved to form an oil phase. Separately, 21.0 parts of skim milk powder, 0.1 part of pentaglyceryl monomyristate and 0.2 part of sodium metaphosphate are dissolved in 69.6 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 100 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 containing non-fat milk solids. This emulsion was diluted 3 times with water, and B. above. The custard pudding was evaluated according to the evaluation method when prototyped. The results are summarized in Table 3.

Example 5
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) 0 to 4.5 parts of palm middle melting point (melting point 34 ° C), 4.5 parts of hardened palm kernel oil (melting point 34 ° C) 45 parts are added, mixed and dissolved to form an oil phase. Separately, 21.0 parts of skim milk powder, 0.1 part of pentaglyceryl monomyristate and 0.2 part of sodium metaphosphate are dissolved in 69.3 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 100 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 containing non-fat milk solids. This emulsion was diluted 3 times with water, and B. above. The custard pudding was evaluated according to the evaluation method when prototyped. The results are summarized in Table 3.

Example 6
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) 0 to 4.5 parts of palm middle melting point (melting point 34 ° C), 4.5 parts of hardened palm kernel oil (melting point 34 ° C) 90 parts are added, mixed and dissolved to form an oil phase. Separately, 21.0 parts of skim milk powder, 0.1 part of pentaglyceryl monomyristate and 0.2 part of sodium metaphosphate are dissolved in 68.8 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 100 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 containing non-fat milk solids. This emulsion was diluted 3 times with water, and B. above. The custard pudding was evaluated according to the evaluation method when prototyped. The results are summarized in Table 3.

Table 3 summarizes the formulations and evaluations of Examples 3 to 6.

Comparative Example 3
Add 0.05 parts of lecithin to 4.5 parts of hardened palm kernel oil (melting point 34 ° C.) and 4.5 parts of hardened rapeseed oil (melting point 35 ° C.), and dissolve to obtain an oil phase. Separately, 21.0 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium metaphosphate are dissolved in 69.7 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 100 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 containing non-fat milk solids. This emulsion was diluted 3 times with water, and B. above. The custard pudding was evaluated according to the evaluation method when prototyped. The results are summarized in Table 4.

Comparative Example 4
Add 0.05 parts of lecithin to 9.0 parts of hardened rapeseed oil (melting point 35 ° C.) and dissolve to obtain an oil phase. Separately, 21.0 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium metaphosphate are dissolved in 69.7 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 100 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 containing non-fat milk solids. This emulsion was diluted 3 times with water, and B. above. The custard pudding was evaluated according to the evaluation method when prototyped. The results are summarized in Table 4.

Table 4 summarizes the composition and evaluation of Comparative Example 3 and Comparative Example 4.

  The present invention can be used as an alternative to milk or concentrated milk, and is added to desserts such as pudding and jelly, and is an oil-in-water type containing non-fat milk solids suitable for kneading pudding, bavaria, jelly, etc. It relates to an emulsion. More specifically, the present invention relates to an oil-in-water emulsion containing a non-fat milk solid content with less deterioration in the quality of off-flavors and off-flavors caused by light irradiation from a fluorescent lamp or the like.

Claims (4)

In an oil-in-water emulsion containing non-fat milk solids containing fats and oils, non-fat milk solids and water, the fats and oils are 1 to 12% by weight, the non-fat milk solids are 3 to 26% by weight, and in the fats and oils The total amount of lauric acid and palmitic acid is 40% or more, the total amount of oleic acid, linoleic acid, and linolenic acid is 50% or less, and the total amount of linoleic acid and linolenic acid is 5 % Oil-in-water emulsion containing a non-fat milk solid content. Furthermore, the non-fat milk solid content oil-in-water emulsion of Claim 1 containing a tocopherol. The oil-in-water emulsion containing the non-fat milk solid content according to claim 1, which is for kneading. The oil-in-water emulsion containing a non-fat milk solid content according to claim 1, which is used for kneading pudding, bavaria and jelly.