JP2010011800A - Method for producing water-in-oil emulsified substance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing water-in-oil emulsified substance stable in emulsified condition even when being free from emulsifier: and to provide margarine produced by rapidly cooling and plasticizing the water-in-oil emulsified substance. <P>SOLUTION: The method for producing water-in-oil emulsified substance comprises adding 0.1-1 pts.mass of cheese whey protein or rennet whey protein and 10-30 pts.mass of water to 100 pts.mass of oil and fat, and heating the mixture to have the temperature of 50-90 °C to be emulsified. In the method, the water-in-oil emulsified substance is free from emulsifier. The margarine is produced by rapidly cooling and plasticizing the water-in-oil emulsified substance produced by the method. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a water-in-oil emulsion in which an emulsified state is stable even when no emulsifier is added, and a margarine obtained by quench-plasticizing the water-in-oil emulsion.

  A water-in-oil emulsified fat composition such as margarine is generally produced by producing a water-in-oil emulsion and rapidly cooling and plasticizing it. Here, the water-in-oil emulsion to be produced is required to be stable at a temperature of 50 to 90 ° C. until it is introduced into the plasticization step after emulsification. It is used. However, by using an emulsifier in a water-in-oil emulsified oil composition, there is a disadvantage that a problem of deterioration in flavor such as off-flavor and off-flavor occurs depending on the emulsifier. In recent years, consumers have become more health-conscious and the need for no emulsifier is increasing.

As an attempt to eliminate the addition of emulsifiers, the use of naturally derived food materials has been studied. Patent Document 1 discloses that an egg yolk oil is contained in an amount of 0.1 to 20% by mass to obtain a water-in-oil type oil-and-fat composition free of an emulsifier, but egg yolk oil contains water in the oil. Although it has the property of being dispersed stably to some extent, it has a strong smell and taste peculiar to egg yolk itself, and gives a unique egg yolk odor to breads and cakes using a composition containing egg yolk oil. Damage.
Patent Document 2 discloses the use of cyclodextrin and a cyclodextrin derivative as a W / O emulsion that does not use an emulsifier or the like, but the emulsion has a water phase ratio of 0.1 to 1% by mass. Yes, when using 10 parts by mass or more of water with respect to 100 parts by weight of the oil and fat, the stability is deteriorated.

JP 2006-6108 A JP-A-6-128149

An object of the present invention is to provide a method for producing a water-in-oil emulsion in which an emulsified state is stable even when no emulsifier is added.
It is another object of the present invention to provide a margarine that can be uniformly used in a bakery product such as a cookie, even when no emulsifier is added.

  As a result of various studies, the present inventors have achieved the above object by including a specific amount of cheese whey protein or rennet whey protein in a water-in-oil emulsified oil composition and emulsifying it at a certain temperature range. It was found to be effective above.

The present invention
(1) 0.1 to 1 part by mass of cheese whey protein or rennet whey protein and 10 to 30 parts by mass of water with respect to 100 parts by mass of fats and oils and heated to 50 to 90 ° C. to emulsify A method for producing an aqueous emulsion.
(2) The method for producing a water-in-oil emulsion according to (1), wherein no emulsifier is added.
(3) A margarine obtained by quench-plasticizing the water-in-oil emulsion produced by the production method of (1) or (2).

According to (1) and (2) of the present invention, by containing 0.1 to 1% by mass of cheese whey protein or rennet whey protein, the water-in-oil can be stably emulsified even when no emulsifier is added. Type emulsified oil and fat composition can be produced.
According to (3) of the present invention, a margarine in a uniform state can be produced without adding an emulsifier.
Bakery products such as cookies baked using the margarine of the present invention are crumbly, soft and have a good texture.

This invention mixes 0.1-1 mass part of cheese whey protein or rennet whey protein and 10-30 mass parts of water with respect to 100 mass parts of fats and oils, and heats and emulsifies by heating to 50-90 degreeC. It is a manufacturing method of a water-in-water type emulsion.
Cheese whey protein is a protein contained in the supernatant when producing cheese from milk, and is a protein contained in the supernatant via lactic acid bacteria fermentation and rennet treatment. Rennet whey protein is a protein produced when rennet casein is produced. These whey proteins have many active -SH groups in the molecule, are very reactive, can form a tight intramolecular or intermolecular network, and are prominent in tissue stabilization Effects can be obtained.
The cheese whey protein or rennet whey protein used in the present invention is a so-called low gelling type whey protein that hardly gels at a temperature of 50 to 90 ° C. The cheese whey protein or rennet whey protein used in the present invention is preferably, for example, a protein that does not gel even when heated in a 10% by weight aqueous solution at 80 ° C. for 20 minutes. And the whey protein whose viscosity when it is 30 degreeC after heating at 80 degreeC is 20-120 mPa * s is preferable.
Such low-gelling type whey proteins are commercially available, for example, trade names ALACEN (manufactured by NZMP), HIPROTAL580 (manufactured by Morinaga Milk Co., Ltd.), Sanlacto N-2 (manufactured by Taiyo Kagaku Co., Ltd.) Illustrated.

The water-in-oil emulsion produced according to the present invention contains 0.1 to 1% by mass, preferably 0.2 to 0.5% by mass of cheese whey protein or rennet whey protein. If the amount of cheese whey protein or rennet whey protein added in the water-in-oil emulsion is less than 0.1% by mass, the emulsification becomes unstable. If it exceeds 1% by mass, protein aggregation and precipitation occur, resulting in emulsification. Stability deteriorates.
Further, in the produced margarine, when the amount of cheese whey protein or rennet whey protein added is less than 0.1% by mass, the water-in-oil emulsified oil / fat composition produced has a problem of water separation immediately after production or after refrigeration. When the amount is more than 1% by mass, protein agglomerates are present in margarine, which leads to a decrease in texture such as roughness.

In the method for producing a water-in-oil emulsion of the present invention, fats and oils, cheese whey protein or rennet whey protein, and water are blended and emulsified by heating to 50 to 90 ° C, preferably 70 to 80 ° C. It is characterized by. It is considered that the protein is denatured by heating and improves the emulsion stability. If the heating temperature is less than 50 ° C, the protein is not heat-denatured and the effect of stabilizing the emulsification cannot be obtained, and if it exceeds 90 ° C, protein aggregation occurs and the emulsification becomes unstable.
For emulsification, an emulsifier such as a propeller stirrer, a homomixer, or a homogenizer can be used.

  Examples of the fats and oils that can be used in the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, and kabok. 1 selected from oil, sesame oil, evening primrose oil, cacao butter, shea butter, monkey butter, beef tallow, milk butter, pork tallow, fish oil, whale oil and the like, and hydrogenated, fractionated and transesterified Or the processed fats and oils which performed the 2 or more process are mentioned. In the present invention, one or more selected from these can be used.

  Moreover, in the water-in-oil emulsion of the present invention, the SFC (solid fat content) of the fat is preferably 15 to 50 at 15 ° C, 10 to 40 at 20 ° C, and 5 to 30 at 25 ° C. Moreover, the physical property suitable for using for a bakery product can be obtained by setting it as 20-40 at 15 degreeC, 15-30 at 20 degreeC, and 10-20 at 25 degreeC. When the SFC is less than 15% at 15 ° C. or less than 10% at 20 ° C., the water-in-oil emulsified fat composition is soft and it is difficult to obtain good plasticity. On the other hand, when the SFC exceeds 50% at 15 ° C. or exceeds 40% at 20 ° C., it becomes difficult to obtain plasticity in a wide temperature range.

  The SFC is measured as follows. That is, the blended fat / oil is held at 60 ° C. for 10 minutes to completely melt the fat / oil, and then held at 0 ° C. for 10 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 20 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 10 minutes. SFC is measured after keeping this at each measurement temperature of SFC sequentially for 20 minutes.

  The water content in the water-in-oil emulsified oil / fat composition of the present invention is preferably 10-30% by mass, more preferably 15-25% by mass, with respect to 100 parts by mass of the oil / fat.

  According to the production method of the present invention, the water-in-oil emulsion of the present invention is in a stable emulsified state without adding an emulsifier. As the emulsifier, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactic acid Examples include calcium, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, and lecithin.

Next, the preferable manufacturing method of the margarine of this invention is demonstrated.
First, the water-in-oil emulsion of the present invention is produced by the production method described above. Next, this is quenched and plasticized. Here, the produced emulsion is introduced into the next cooling (rapid cooling plasticization) step, and this introduction time is within 15 minutes, preferably within 10 minutes, from the stability of the emulsion. If the introduction time is long, it is difficult to produce margarine in a uniform state.
In the production method of the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling, but slow cooling may be used in the present invention. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and a combination of an open diacooler and a compressor. And so on. Moreover, it does not matter whether nitrogen, air or the like is included in any of the production steps when producing the water-in-oil type emulsified oil / fat composition of the present invention.
In addition, you may sterilize before cooling an emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  Other components that can be contained in the margarine of the present invention include, for example, salty agents such as water, sodium chloride and potassium chloride, acidulants such as enzymes, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia, Sweeteners such as aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, Examples include food materials and food additives such as coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meat, and seafood.

  The use of the margarine of the present invention includes a kneading fat composition, a roll-in fat composition, a filling fat composition, a sand fat composition, a topping fat composition, a spread fat composition, and a cooking fat. Examples of the composition include a cream and fat composition for creams, and the water-in-oil emulsified fat composition of the present invention is particularly suitable as an oil composition for kneading.

Examples of the food containing the water-in-oil emulsified fat composition of the present invention include butter cake, sponge cake, cookie, biscuit, cookie, cracker, dry bread, pretzels, cut bread, wafer, sable, macaroon hard, shoe, donut, Examples include bakery products such as waffles, scones, fermented confectionery, bread, confectionery bread, Danish, pastries, variety bread, butter roll, soft roll, hard roll, sweet roll, steamed bread, steamed cake, pie, etc. Among these, the water-in-oil emulsified oil / fat composition is suitable for cakes such as butter cake and sponge cake.
Moreover, the usage-amount in the said use of the water-in-oil emulsified oil-fat composition of this invention changes with each use, and is not restrict | limited in particular.

Reference Example Table 1 shows the whey protein used in the experiment. Table 1 shows the state when a 10% by weight aqueous whey protein solution was heated at 80 ° C for 20 minutes and the viscosity when cooled to 30 ° C thereafter.
In addition, the whey protein after this specification uses the whey protein (AD) of Table 1, and describes this.

* Note 1: Product name ALACEN 132 (manufactured by NZMP); Casein whey protein concentrate * Note 2: Product name ALACEN 392 (manufactured by NZMP); Cheese whey protein concentrate * Note 3: Product name: ALACEN 472 (manufactured by NZMP); Ren Net whey protein concentrate * Note 4: Trade name WPI895 (manufactured by NZMP); cheese whey protein isolate

[Example 1]
20% by mass of water and 0.5% by mass of whey protein B were mixed to obtain an aqueous phase. An oil phase of 100% by mass of rapeseed oil was mixed with the obtained aqueous phase by heating to 70 ° C., and an emulsified liquid was emulsified with a TK homomixer (manufactured by Primics) at 5000 rpm for 10 minutes.

[Examples 2 and 3, Comparative Examples 1 to 4]
Thereafter, the same operation as in Example 1 was performed to obtain an emulsified liquid shown in Table 2. In addition to the whey protein, soy protein (trade name: Alpha 5800, manufactured by Solei) and pea protein (trade name: PP-CS, manufactured by Organo Danisco Food Techno Co., Ltd.) were used in the experiment.

  For each of the water-in-oil type emulsified oil / fat compositions obtained in Examples 1 to 3 and Comparative Examples 1 to 4, water separation stability was evaluated as follows.

(Water separation stability evaluation)
The emulsified liquid was transferred to a graduated cylinder immersed in a constant temperature bath at 70 ° C., and the volume of the separated aqueous phase was measured for 20 minutes immediately after emulsification. The ratio of the separated aqueous phase part to the volume of the total emulsion was defined as the water separation rate. The measurement results are shown in Table 2.

  From the results in Table 2, the water-in-oil emulsified oil / fat composition of the present invention (Examples 1 to 3) is compared to the water-in-oil emulsified oil / fat composition (Comparative Examples 1 to 4) containing other proteins. It is clear that the water separation rate rises gradually with respect to the elapsed time and has good emulsification stability and water separation stability.

Example 4
20% by mass of water, 0.5% by mass of whey protein B, and 0.5% by mass of sodium chloride were mixed to obtain an aqueous phase. The obtained water phase was heated and mixed at 50 ° C. with an oil phase of 100% by mass of rapeseed liquid oil, and an emulsified liquid was emulsified with a TK homomixer (manufactured by Primics) for 10 minutes.

[Example 5, Comparative Examples 5 and 6]
Thereafter, the same operation as in Example 4 was performed while changing the temperature, and the emulsions shown in Table 3 were obtained.

(Water separation stability evaluation)
The emulsified liquid was transferred to a graduated cylinder immersed in a constant temperature bath at 70 ° C., and the volume of the separated aqueous phase was measured for 20 minutes immediately after emulsification. The ratio of the separated aqueous phase part to the volume of the total emulsion was defined as the water separation rate. Table 3 shows the measurement results.

  From the results in Table 3, the water-in-oil emulsified oil / fat composition of the present invention (Examples 1, 4 and 5) is a water-in-oil emulsified oil / fat composition (Comparative Example 5) having an emulsification temperature of 30 ° C and 95 ° C. , 6), the increase in the water separation rate with respect to the elapsed time is moderate, and it is clear that the emulsion has good emulsification stability and water separation stability.

Example 6
20% by mass of water, 0.2% by mass of whey protein B, and 0.5% by mass of sodium chloride were mixed to obtain an aqueous phase. In an oil phase (oil phase SFC, 15 ° C .: 24, 20 ° C .: 16, 25 ° C .: 13) of palm oil 40% by mass, rapeseed oil (melting point 36 ° C.) 30% by mass, rapeseed liquid oil 30% by mass, The obtained aqueous phase was heated and mixed at 70 ° C., stirred and emulsified at 70 ° C. for 10 minutes with a three-one motor (manufactured by Heidon), and then plasticized using a tube cooler under a cooling condition of −10 ° C./min. I got margarine. In addition, the introduction time to the tube cooler after emulsification was 10 minutes.

[Examples 7 and 8, Comparative Examples 7 to 9]
Thereafter, the same operation as in Example 6 was performed to obtain margarine shown in Table 4.

(Margarine status and cookie evaluation)
In the evaluation of the margarine state, when the emulsion was subjected to a rapid cooling plasticizer after emulsification, the presence or absence of water separation immediately after production and the dispersion state of the aqueous phase using an optical microscope were observed. Cookies were evaluated by adjusting 125 g of water-in-oil emulsified oil and fat composition to 20 ° C., adding 141 g of white sucrose and 15 g of sweetened condensed milk to this, and using a tabletop mixer (made by Hobart) equipped with a beater. 1 for 1 minute. Thereafter, 45 g of whole egg and 26 g of water were added little by little. To this mixture, 300 g of pre-sieved flour, 60 g of almond poodle, and 3 g of baking powder were added and mixed for 1 minute to obtain a dough. The obtained dough was rolled to a thickness of 5 mm, cut with a mold, and baked at 175 ° C. for 10 minutes to obtain a cookie. The texture of the obtained cookies was evaluated. The results are shown in Table 4.

  As is clear from the results in Table 4, when the water-in-oil emulsified oil / fat composition of the present invention was used (Examples 6 to 8), the oil contained a protein other than cheese whey protein or rennet whey protein. Compared with the case of using a water-type emulsified oil / fat composition (Comparative Examples 7 to 9), the state of the dispersed water is fine, uniform in size and uniformly distributed without water separation after rapid plasticization. In addition, since it is in a stable emulsified state, a crisp and soft cookie having a good texture can be obtained. Moreover, a cookie having no protein odor and good flavor can be obtained.

Claims (3)

  Water-in-oil emulsification in which 0.1 to 1 part by weight of cheese whey protein or rennet whey protein and 10 to 30 parts by weight of water are mixed and heated to 50 to 90 ° C. to 100 parts by weight of fats and oils. Manufacturing method.   The method for producing a water-in-oil emulsion according to claim 1, wherein no emulsifier is added.   A margarine obtained by quench-plasticizing a water-in-oil emulsion produced by the production method according to claim 1.