JP2009017874A - Oil-in-water type emulsified oil and fat composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified oil and fat composition having rich flavor (strong taste and strong smell), and fresh feeling, and to provide a new method for producing the composition. <P>SOLUTION: The method for producing the oil-in-water type emulsified oil and fat composition includes a steam-heating step (1) and an indirect cooling step (2) and does not include an evaporative cooling step for regulating a water content. Preferably, the end-point temperature in the steam-heating step (1) is 125-150°C in the method for producing the oil-in-water type emulsified oil and fat composition. The oil-in-water type emulsified oil and fat composition is obtained by the method. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a sterilization method and a production method for an oil-in-water emulsified oil / fat composition, and further to an oil-in-water emulsified oil / fat composition obtained thereby.

  The manufacturing method for oil-in-water emulsified oils and fats such as whipped cream used for toppings such as cakes and artificial concentrated milk used for kneading in bread confectionery, etc. is usually the raw material adjustment step, heat sterilization It has four processes, a process, a cooling process, and a filling process.

Among these, steam direct heat sterilization, in which steam directly acts on foods, is frequently used as a heat sterilization process, particularly a heat sterilization method for producing a product with a long shelf life (Patent Document 1). Since this sterilization method can be heated to a high temperature in a short time, it is possible to produce a product with little damage (flavor deterioration, etc.) due to heating received by the product and a lot of fresh feeling. On the other hand, since this method uses steam directly, moisture in the system often increases depending on the amount of heating, and it is normal to draw a vacuum in a flash tank installed after the heat sterilization step and evaporate and cool it. there were. However, there is a problem that the flavor of the product becomes thin because the aroma component and the highly volatile component of the raw material are removed together with moisture by evacuation in the flash tank.
JP-A-2-35038

  An object of the present invention is to provide an oil-in-water emulsified oil composition that is rich in flavor (strong in taste and strong in smell) and has a fresh feeling, and further, a novel production method and a sterilization method thereof.

  As a result of intensive studies to solve the above problems, the present inventors have included a steam heating step and an indirect cooling step, and do not include an evaporative cooling step for moisture adjustment. A method for producing the composition was provided. According to this, an oil-in-water emulsified oil and fat composition that prevents aroma components and highly volatile components from being reduced by evaporative cooling, is rich in flavor (strong in taste, strong in smell), and has a fresh feeling. Is possible.

  Furthermore, the reached temperature in a steam heating process is 125 degreeC-150 degreeC, The manufacturing method of the said oil-in-water type emulsified oil-fat composition characterized by the above-mentioned was provided.

  Furthermore, the manufacturing method of the said oil-in-water type emulsified oil-fat composition characterized by including the emulsification process by the high-speed peripheral rotary emulsifier was provided. According to this, even if the emulsion whose water content was adjusted at the time of preparation is an oil-in-water emulsified oil composition, the flavor of the stable emulsion is rich (taste is strong and smell is strong), and there is a fresh feeling. It becomes possible to provide an oil-in-water emulsified oil and fat composition.

  Furthermore, the temperature of the oil-in-water type emulsified oil-fat composition used for a steam heating process is 75 degreeC or more, The manufacturing method of the said oil-in-water type emulsified oil-fat composition characterized by the above-mentioned was provided. According to this, the heating temperature range by steam can be reduced, and the amount of increased moisture can be suppressed accordingly. In addition, although heating damage other than steam heating usually increases, heating damage other than steam heating can be prevented by using a heating method other than steam heating for low-temperature heating. As a result, it is possible to easily adjust the water content at the time of preparation, and to provide an oil-in-water emulsified oil / fat composition that is rich in the flavor of a stable emulsion (strong in taste and strong in smell) and has a fresh feeling. It becomes possible.

  Furthermore, the present invention provides an oil-in-water emulsified oil / fat composition produced using the method for producing an oil-in-water emulsified oil / fat composition.

  According to the sterilization method of the present invention, it is possible to produce an oil-in-water emulsified fat composition that is rich in flavor (strong in taste and strong in smell) and has a fresh feeling.

  Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil / fat composition of the present invention is usually composed of an oil phase mainly composed of oil and fat and an aqueous phase mainly composed of water, and is a form in which oil droplets are dispersed in water. Naturally derived oil-in-water emulsified oil and fat compositions such as creams and artificial oil-in-water emulsified oil and fat compositions are also included. Various components may be contained in the water phase or the oil phase. Examples of the various components include protein raw materials, emulsifiers, saccharides, stabilizers / thickeners, inorganic salts, and the like, which can be added as necessary.

  The oil and fat is not particularly limited as long as it is edible. For example, soybean oil, cottonseed oil, corn oil, safflower oil, sunflower seed oil, olive oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, sesame oil, kapok oil Various vegetable oils such as peanut oil, rice bran oil, sesame oil, evening primrose oil, shea fat, monkey fat, cacao fat, mango kernel oil, iripe fat, various fats such as milk fat, beef fat, pork fat, fish oil, whale oil, and Processed fats and oils obtained by processing such as fractionation, curing, and transesterification, and commercially available butter, margarine, shortening, hard butter, and the like can be used, and at least one of them can be used.

  The protein material is not particularly limited, but milk, skim milk, skim concentrated milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein sodium , Fat globule membrane protein, α-lactalbumin, β-lactoglobulin, serum albumin, milk-derived proteins such as fresh cream, and proteins other than milk such as egg protein, soy protein, wheat protein, etc. it can. Egg proteins include liquid or dried egg yolk, egg white, whole egg and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin, phosvitin, ribetin, phosphoglycoprotein, low There are density lipoprotein and high density lipoprotein. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate. Wheat proteins include gliadin, glutenin, prolamin, glutelin and the like. In addition, other proteins such as animal and plant proteins can be used. These proteins can be used in accordance with the purpose.

  The emulsifier is not particularly limited, but it is soy lecithin, egg yolk lecithin, or an enzyme degradation product thereof, fatty acid and glycerin ester and derivatives thereof (glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride , Diacetyltartaric acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, etc.), sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples thereof include ethylene sorbitan monostearate and polyoxyethylene sorbitan monoglyceride. At least one of these can be used.

  The sugars are not particularly limited, but glucose, fructose, mannose, xylose, sucrose, lactose, maltose, maltose, trehalose, maltotriose, oligosaccharides, fructooligosaccharides, galactooligosaccharides, soybean oligosaccharides, and whey oligosaccharides. , Palatinose oligosaccharide, isomerized liquid sugar, sucrose-linked starch syrup, enzyme saccharified starch syrup, reduced lactose, reduced starch saccharified product, reduced sugar polydextrose, starch hydrolysate, sorbitol, mannitol, maltitol, erythritol, xylitol, oligosaccharide Examples include saccharides such as alcohol, raffinose, lactulose, stevia, and aspartame. At least one of these can be used.

  The stabilizer / thickening agent is not particularly limited. Cellulan, locust bean gum, pectin, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxyethylcellulose (HEC), crystalline cellulose, curdlan and low molecular weight products thereof, starch, modified starch, various pregelatinized starches, gelatin, Examples include dextrin, agar and dextran. These stabilizers and thickeners can be used in at least one kind.

  In addition, the protein raw material, fats and oils, and saccharides may be contained by forming a complex such as a lipid protein complex or a protein sugar complex.

  Examples of the inorganic salts include, but are not limited to, salt, rock salt, sea salt, potassium chloride, hexametaphosphate, second phosphate, first phosphate, alkali metal salt of citric acid (potassium, sodium, etc.), Polyphosphate, baking soda, etc. are mentioned. At least one of these can be used.

  In addition, extracts, flavorings, seasonings, dairy products, enzyme-treated products, pH adjusters, enzymes, food preservatives, shelf life improvers, antioxidants, fruits, fruit juices, coffee, nut paste, spices, cacao mass, Cocoa powder or the like can be used, and at least one of them can be used.

  The method for producing an oil-in-water emulsified oil / fat composition of the present invention includes a steam heating step (1) and an indirect cooling step (2), and does not include an evaporative cooling step for moisture adjustment. Moreover, it is preferable to have the emulsification process (3) by the high-speed rotary emulsifier, and in order to suppress the carrying-in of the water | moisture content by a steam, it is more preferable to have a preheating process (4) before a steam heating process. . In addition to these, you may have processes, such as a raw material adjustment process, a holding process, a homogenization process, an aging process, and a filling process. Specific production methods are exemplified below.

<Steam heating process (1)>
After preparing the oil phase which has fats and oils as a main component and the water phase which has water as a main component, after mixing each, Preferably after passing through an emulsification process (3), it uses for a steam heating process (1). Prior to the steam heating step (1), preheating by indirect heating is preferably performed.

  The steam heating in the steam heating step (1) of the present invention is a method of heating by causing steam to act directly on food. Examples of the method include a steam blowing method (injection method) and an infusion method, and at least one of the methods may be used for the steam heating step (1). The former is a system in which steam is directly blown into food, and as an apparatus, for example, there is steam injection (Iwai Kikai Co., Ltd.). The latter is a system in which food is put into a steam atmosphere. As an apparatus, for example, there is a steam infusion system (Iwai Kikai Co., Ltd.). In order to leave the fresh feeling that is the object of the present invention, the steam blowing method is more preferable. This is because the steam blowing method can control the holding time at a high temperature more accurately than the infusion method, so that a fresh feeling tends to remain.

  Further, in the steam heating step (1), in order to satisfy commercial sterilization, the ultimate temperature is preferably heated to 125 ° C. to 150 ° C., more preferably 140 to 150 ° C., particularly steam heating. When performing a preheating process (4) before a process (1), it is preferable to make it reach the temperature higher than the temperature heated by the preheating process (4). On the other hand, if the ultimate temperature exceeds 150 ° C., the heat damage increases and the fresh feeling may be lost. The steam heating time is preferably held at the above temperature for 2 to 30 seconds.

<Indirect cooling process (2)>
The indirect cooling step (2) is a step of cooling from the high temperature state after the steam heating step (1) to a desired temperature by indirect cooling, and in the production of an oil-in-water type emulsified oil and fat composition such as cream. From the viewpoint of controlling the crystallinity, it is preferable to cool to 2 to 15 ° C. Here, indirect cooling is a method of cooling by heat exchange between an object to be cooled and other substances, for example, a plate type, a tubular type, a multi-pipe type, a scraping type cooling method or a cold substance. Although mixing etc. are mentioned, it is preferable to use a plate system, a multi-tubular system, and a scraping type cooling system that has a high heat exchange capability. According to indirect cooling, unlike when evaporative cooling is performed, it is difficult to remove aroma components and highly volatile components, and it is easy to provide a flavor-rich oil-in-water emulsified oil and fat composition. The indirect cooling may be performed in one stage. However, when it is desired to reduce the particle size of the oil-in-water emulsified oil / fat composition, it is preferable to apply a high pressure homogenizer under the condition of 2 to 25 MPa after the first stage indirect cooling. Performs indirect cooling of one or more stages, more preferably two or more stages. And it is preferable that the particle size of the oil-in-water type emulsified oil-fat composition in the second and subsequent indirect cooling steps is 3.3 μm or less. The oil-in-water emulsified oil / fat composition after the indirect cooling is transferred to the tank.

<Emulsification step (3)>
The emulsification step is generally a step of further stabilizing the oil-in-water emulsified oil / fat composition by a method such as refining the particle size of the emulsion, and before the steam heating step (1) or after the first indirect cooling. It is preferable to set. Various emulsifiers can be used in the emulsification process of the present invention, but before the steam heating process (1), a high-speed rotary emulsifier (with a rotational speed of 25 m / sec or more). It is preferable to use an emulsifier). For example, Philmix (Primics Co., Ltd.), Cavitron (Cabitron Co., Ltd.), Inline type high shear disperser (IKA Co., Ltd.), High shear mixer (CHARLES ROSS & SON Co.), Claremix (M Technique Co., Ltd.) etc. it can. In particular, in the method for producing an oil-in-water emulsified oil composition comprising the steam heating step (1) and the indirect cooling step (2) of the present invention and not including the evaporative cooling step for moisture adjustment, the steam heating step usually performed Compared with the manufacturing method by the combination of (1) and the evaporative cooling process (direct cooling process), the stability of the oil-in-water emulsified oil / fat composition is likely to decrease, and in order to solve this problem, instead of a normal emulsifier It is preferable to use a high-speed rotating emulsifier.

  Moreover, after emulsification by a high peripheral speed rotary emulsifier before the steam heating step (1), it is preferable to apply a high-pressure homogenizer under conditions of 1 to 20 MPa. And it is preferable that the particle size of the oil-in-water type emulsified oil-fat composition provided to the said steam heating process (1) is 3.5 micrometers or less.

  In addition, this emulsification process may be performed by a batch system using a tank or the like, or may be performed by an in-line continuous system, or by a batch continuous system that is a combination thereof. In the case of a batch type, since problems of aeration and foaming are likely to occur, it can be considered to use a tank that can be degassed or filled up. If this emulsification process is used, it will become easy to manufacture the oil-in-water-type emulsified oil-fat composition with the rich flavor of a stable emulsion.

<Preheating step (4)>
In the method for producing an oil-in-water emulsified oil / fat composition of the present invention, the temperature of the oil-in-water emulsified oil / fat composition subjected to the steam heating step (1) is preferably 75 ° C. or higher. In other words, it is preferable to have a preheating step (4) in which heating is performed in advance before the steam heating step (1). The heating method in the preheating step (4) is particularly preferably a method that does not increase moisture during heating. Such methods include indirect methods such as a plate method, a tubular method, a multi-tube method, and a scraping method. Examples of the heating method include internal heating methods such as current heating and electromagnetic wave heating. More specifically, the oil-in-water emulsified oil / fat composition is heated in the preheating step (4), preferably in the steam heating step (1), preferably from 125 ° C to 150 ° C, more preferably from 140 to It is particularly preferable that the heating temperature is 150 ° C., and the temperature increase width in the steam heating step (1) from the preheating step (4) is 5 to 75 ° C.

  In particular, when the temperature of the oil-in-water emulsified oil and fat composition to be subjected to the steam heating step (1) is 75 ° C. or higher, more preferably 85 to 130 ° C., the heating temperature range by steam can be reduced, Accordingly, the increased amount of water in the process can be suppressed, and instead, the amount of water at the time of preparation can be increased, and the production becomes easier. Originally, it is necessary to determine the amount of moisture at the time of preparation in consideration of the amount of moisture in the final product and the amount of moisture increased in the steam heating step (1), but if the amount of moisture increased in the steam heating step (1) is large In the oil-in-water emulsified oil / fat composition containing oil, the oil / fat concentration at the time of charging relatively increases and the emulsion tends to become unstable. Further, when a heating method other than steam heating is used, damage due to normal heating is increased, but by using a heating method other than steam heating for heating in a low temperature region, damage due to heating can be prevented. .

  The oil-in-water emulsified oil / fat composition after sterilization of the present invention may be stored in a refrigerated state (0 to 15 ° C.) or a frozen state (−0 ° C. or lower) as necessary.

  The oil-in-water emulsified oil / fat composition of the present invention includes, for example, whipped cream, coffee cream, cream for cooked sauce (white sauce, gratin, etc.), ice cream, soft cream premix, bread, confectionery, dessert , Ham, sausage, meat, fish, kneading oil, mayonnaise, dressing, cheese-like food, flower paste, filling, topping, sand, spread, etc.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaporative cooling process>
The evaporative cooling process in Comparative Example 1 is for adjusting the water content, and is a process of evaporating the water by letting the product in a high temperature state under reduced pressure, and cooling with the heat of vaporization. It means a step of reducing the amount of water more than 3/4 of the amount of water increased in (1). In the evaporative cooling process, a tank capable of controlling negative pressure (a flash tank or a deaerator) was used.

<Sensory evaluation>
Oil-in-water emulsified oil and fat compositions obtained in Examples and Comparative Examples, pudding, white sauce, panna cotta were eaten by five experienced panelists, scored by the following method, and the average score was used as an evaluation score . With respect to the oil-in-water emulsified oil and fat composition, the strength of flavor, the strength of odor, and the fresh feeling were evaluated, and the pudding, white sauce, and panna cotta were evaluated for milk feeling and rich feeling. 5 points: feel strong, 4 points: feel slightly strong, 3 points: feel slightly weak, 2 points: feel weak, 1 point: hardly feel.

<Measurement of viscosity of oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat compositions obtained in Examples and Comparative Examples were stored at 5 ° C. for 2 days, and then measured with a B-type viscometer (model number: BM type, manufactured by TOKIMEC INC).

(Example 1) Preparation of oil-in-water emulsified oil / fat composition Considering the amount of water increase in steam injection (steam heating step (1)) so as to be finally the same as the formulation in Table 1, The oil phase was adjusted and pre-emulsified while adjusting the temperature to 65 ° C. and stirring. The pre-emulsified liquid was put into a preparation tank and fed using a homogenizer HV (manufactured by Izumi Food Machinery Co., Ltd.) whose homogenization pressure was adjusted to 1.0 MPa. Preheating was performed up to 80 ° C using a plate heat exchanger (Iwai Machine Industry Co., Ltd.) (preheating step (4)), and heating was performed up to 140 ° C using steam injection (Iwai Machine Industry Co., Ltd.). (Steam heating process (1)). Furthermore, after hold | maintaining at 140 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance apparatus, and cooling to 60 degreeC with a tubular type heat exchanger (Iwai Machine Industry Co., Ltd. product) (indirect cooling process (2)), 6 The mixture was homogenized under a homogenization pressure of 0.0 MPa, and cooled again to 5 ° C. with a plate heat exchanger (indirect cooling step (2)) to obtain an oil-in-water emulsified oil / fat composition. The sensory evaluation and the viscosity after storage of the obtained oil-in-water emulsified oil / fat composition were evaluated, and the results are shown in Table 2.

(Comparative Example 1) Preparation of oil-in-water emulsified oil / fat composition In the indirect cooling step (2), after holding at 140 ° C for 4 seconds in a holding tube, an evaporative cooler (Iwai Kikai Kogyo Co., Ltd.) instead of a tubular heat exchanger The oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the product was cooled to 80 ° C. using an evaporative cooling method. The sensory evaluation and the viscosity after storage of the obtained oil-in-water emulsified oil / fat composition were evaluated, and the results are shown in Table 2.

(Comparative Example 2) Preparation of oil-in-water emulsified oil / fat composition In the steam heating step (1), instead of steam injection (Iwai Kikai Kogyo Co., Ltd.), a plate heat exchanger used in the preheating step (4) ( An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that it was heated to 140 ° C. by Iwai Machine Industry Co., Ltd. The sensory evaluation and the viscosity after storage of the obtained oil-in-water emulsified oil / fat composition were evaluated, and the results are shown in Table 2.

(Example 2) Preparation of oil-in-water emulsified oil / fat composition A pre-emulsified liquid was installed between a preparation tank and a homogenizer HV with a high peripheral speed emulsifier (Clearmix (M Technique Co., Ltd.)) and a rotational speed of 20000 rpm ( Except for emulsification at a peripheral speed of 31 m / s), an oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1. The obtained oil-in-water emulsified oil / fat composition was subjected to sensory evaluation and viscosity after storage. The results are shown in Table 2.

(Example 3) Preparation of oil-in-water emulsified oil / fat composition Example in Example 2 except that preheating in plate type heat exchanger (Iwai Machine Industry Co., Ltd.) was heated to 110 ° C in preheating step (4). In the same manner as in No. 1, an oil-in-water emulsified oil / fat composition was obtained. The sensory evaluation and the viscosity after storage of the obtained oil-in-water emulsified oil / fat composition were evaluated, and the results are shown in Table 2.

(Example 4) Preparation of oil-in-water emulsified oil / fat composition A pre-emulsified liquid was installed between a preparation tank and a homogenizer HV with a high peripheral speed emulsifier (Claremix (M Technique Co., Ltd.)), and a rotational speed of 20000 rpm ( Except for emulsification at a peripheral speed of 31 m / s), an oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 3. The resulting oil-in-water emulsified oil / fat composition was subjected to sensory evaluation and viscosity after storage. The results are shown in Table 2.

  As can be seen from Table 2, the oil-in-water emulsified oil / fat compositions obtained in Examples 1 to 4 were stronger and richer in flavor and smell than those in Comparative Examples 1 and 2, and had a fresh feeling. It was. In addition, in the viscosity after 2 days, although the product of Example 1 satisfies the product level, the emulsified state is not good and the viscosity is high, but the use of a high peripheral speed emulsifier and the preheating temperature are increased. It was found that it was possible to improve it.

(Example 5) Preparation of oil-in-water emulsified oil / fat composition and pudding Water in consideration of the amount of water increase in steam injection (steam heating step (1)) so as to be finally the same as the formulation in Table 3 The phase and the oil phase were adjusted and pre-emulsified while adjusting the temperature to 65 ° C. and stirring. The pre-emulsified liquid was put into the preparation tank and fed using a homogenizer HV (manufactured by Izumi Food Machinery Co., Ltd.) whose homogenization pressure was adjusted to 5.0 MPa. Preheating was performed up to 80 ° C using a plate heat exchanger (Iwai Machine Industry Co., Ltd.) (preheating step (4)), and heating was performed up to 140 ° C using steam injection (Iwai Machine Industry Co., Ltd.). (Steam heating process (1)). Furthermore, after hold | maintaining at 140 degreeC with the holding tube which is a disinfection holding | maintenance apparatus for 4 second, and cooling to 60 degreeC with the tubular type heat exchanger (Iwai Machine Industry Co., Ltd. product), (indirect cooling process (2)), 15 A homogenization treatment was performed under a homogenization pressure of 0.0 MPa, and the mixture was again cooled to 5 ° C. with a plate heat exchanger (indirect cooling step (2)) to obtain an oil-in-water emulsified oil / fat composition (Table) 4).

  Using the obtained oil-in-water emulsified oil / fat composition, purines were prepared according to the conventional method as shown below with the formulation shown in Table 5. That is, after mixing and stirring granulated sugar and whole egg, the oil-in-water emulsified oil / fat composition obtained above, water and vanilla essence were added, stirred, transferred to a pudding cup, covered with aluminum foil, 150 ° C., 35 minutes Yakisaki. Thereafter, the aluminum foil was removed, and the pudding was obtained by boiling in water at 150 ° C. for 5 minutes. The sensory evaluation results are shown in Table 5.

(Comparative Example 3) Preparation of oil-in-water emulsified oil / fat composition and pudding In an indirect cooling step (2), after holding for 4 seconds at 140 ° C in a holding tube, an evaporative cooler (Iwai) was used instead of a tubular heat exchanger. An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 5 except that it was cooled to 80 ° C. using a machine industry) (Table 4). Using the obtained oil-in-water emulsified oil and fat composition, pudding was obtained in the same manner as in Example 5, and the sensory evaluation results are shown in Table 5.

  As is apparent from Table 5, Example 5 was richer in both milkiness and richness than Comparative Example 3.

(Example 6) Production of oil-in-water emulsified oil / fat composition and white sauce An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 5 except that the composition shown in Table 6 was used (Table 7). Using the obtained oil-in-water emulsified oil / fat composition, a white sauce was prepared according to the conventional method shown below with the formulation shown in Table 8. That is, after extending white roux with a wooden spatula, add the oil-in-water emulsified oil and fat composition obtained above, fully extend, add ingredients in the order of consomme, cheese, lemon juice, water, the product temperature is 85 ℃ Heating was continued until a white sauce was obtained, and the sensory evaluation results are shown in Table 8.

(Comparative example 4) Preparation of oil-in-water emulsified oil and fat composition and white sauce In the indirect cooling step (2), after holding at 140 ° C for 4 seconds in a holding tube, an evaporative cooler (instead of a tubular heat exchanger) An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 6 except that it was cooled to 80 ° C. using Iwai Machine Industry Co., Ltd. (Table 7). Using the obtained oil-in-water emulsified oil / fat composition, white sauce was obtained in the same manner as in Example 6, and the sensory evaluation results are shown in Table 8.

  As is apparent from Table 8, the white sauce of Example 6 was richer in both milkiness and richness than the white sauce of Comparative Example 4.

(Example 7) Production of oil-in-water emulsified oil / fat composition and panna cotta Fresh cream (47%) was temperature-controlled at 65 ° C. Then, it liquid-fed using the homogenizer HV (made by Izumi Food Machinery Co., Ltd.) which adjusted the homogenization pressure to 0.5 MPa. Preheating was performed up to 80 ° C using a plate heat exchanger (Iwai Machine Industry Co., Ltd.) (preheating step (4)), and heating was performed up to 140 ° C using steam injection (Iwai Machine Industry Co., Ltd.). (Steam heating process (1)). Furthermore, after holding at 140 ° C. for 4 seconds with a holding tube as a sterilization holding device and cooling to 60 ° C. with a plate heat exchanger (manufactured by Iwai Machine Industry Co., Ltd.) (indirect cooling step (2)), A homogenization treatment was performed under a homogenization pressure of 0 MPa, and the mixture was again cooled to 5 ° C. with a plate heat exchanger (indirect cooling step (2)) to obtain an oil-in-water emulsified oil / fat composition (Table 9). ). Using the obtained oil-in-water emulsified oil / fat composition, a panna cotta was prepared according to a conventional method as shown below with the formulation shown in Table 10. That is, honey was added to the oil-in-water emulsified oil composition and milk obtained above and heated. Then, after gelatin was added and dissolved, vanilla extract was added and cooled and hardened in a refrigerator to obtain a panna cotta. The sensory evaluation results are shown in Table 10.

(Comparative Example 5) Preparation of oil-in-water emulsified oil / fat composition and panna cotta In indirect cooling step (2), after holding at 140 ° C for 4 seconds in a holding tube, an evaporative cooler (Iwai) was used instead of a tubular heat exchanger. The product was cooled to 80 ° C. using a machine industry). Thereafter, an oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 7 except that the water content was adjusted to be the same as in Example 7 (Table 9). Using the obtained oil-in-water emulsified oil / fat composition, a panna cotta was obtained in the same manner as in Example 7. The sensory evaluation results are shown in Table 10.

  As is apparent from Table 10, Example 7 was richer in both milkiness and richness than Comparative Example 5.

Claims (7)

  A method for producing an oil-in-water emulsified oil-fat composition comprising a steam heating step (1) and an indirect cooling step (2), and not including an evaporative cooling step for moisture adjustment.   2. The method for producing an oil-in-water emulsified oil / fat composition according to claim 1, wherein an ultimate temperature in the steam heating step (1) is 125 ° C. to 150 ° C. 3.   The method for producing an oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein the heating method in the steam heating step (1) is a steam blowing method and / or an infusion method.   The cooling method in the indirect cooling step (2) is one or more cooling methods selected from a plate type, a tubular type, a multi-tube type, or a scraping type cooling method. The manufacturing method of the oil-in-water type emulsified oil-fat composition as described in any one of these.   The method for producing an oil-in-water emulsified oil / fat composition according to any one of claims 1 to 4, further comprising an emulsification step (3) using a rotary emulsifier at a high peripheral speed.   The temperature of the oil-in-water type emulsified oil and fat composition to be subjected to the steam heating step (1) is 75 ° C or higher, and the production of the oil-in-water type emulsified oil and fat composition according to any one of claims 1 to 5 Method.   The oil-in-water type emulsified fat composition manufactured using the manufacturing method as described in any one of Claims 1-6.