JP2012170415A - Nonfat milk solid-containing oil-in-water emulsified product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a nonfat milk solid-containing oil-in-water emulsified product usable as a substitute for cow milk and condensed milk, having cow milk natural flavor, acid-resisting properties, salt-tolerant properties, and heat resistance, and excellent in flavor and property even under severe conditions such as retort sterilization.SOLUTION: This nonfat milk solid-containing oil-in-water emulsified product as an oil-in-water emulsified product containing oil and fat, nonfat milk solid and water includes 3-20 wt.% nonfat milk solid, and is added with magnesium salt and potassium salt. The content of magnesium derived from the magnesium salt is 0.01-0.3 wt.% based on the whole amount of oil-in-water emulsified product, and the content of potassium derived from the potassium salt is 0.01-0.3 wt.% based on the whole amount of oil-in-water emulsified product.

Description

  The present invention relates to a non-fat milk solid-containing oil-in-water emulsion that can be used as an alternative to milk or concentrated milk and is suitable for kneading confectionery bread, cooking, retort foods, and the like.

Milk is a very good food in terms of nutrition and flavor, and is consumed in large quantities for beverages and food processing, but it is expensive and prone to seasonal fluctuations, and has the disadvantage of not lasting. Yes. Therefore, a milk-like composition is produced from a milk raw material such as skim milk powder and animal and vegetable oils and fats, and is supplied to the market.
Concentrated milk from which water is removed as much as possible from the reduction of milk distribution and storage costs exists, and it can be said that it is economical to increase the solid content as much as possible.
Therefore, concentrated milky compositions are produced from milk raw materials such as skimmed milk powder and animal and vegetable oils and are supplied to the market.
The composition of milk is 3 to 4% by weight of oil and fat, and 8 to 10% by weight of solid content of non-fat milk. The composition of concentrated milk is 7.0% by weight or more of fat and oil, and the solid content of non-fat milk is 18.5% by weight or more. The composition ratio of these milk and concentrated milk is about 3 for non-fat milk solids with respect to 1 for oils and fats.

  The conventional milk-like composition is blended with non-fat milk solid content of 8 to 10% by weight, and the concentrated milk-like composition is blended with non-fat milk solid content of 15 to 27% by weight. To increase the milk flavor, it is effective to add a large amount of non-fat milk solids. However, increasing the amount of non-fat milk solids not only increases costs, but can also be combined with salt and acidic ingredients. The protein will aggregate. Moreover, it will be easy to cause browning even by heating and retort sterilization, resulting in lack of versatility. In Patent Document 1, an oil-in-water emulsified oil / fat composition containing 0.1 to 5.0% by weight of at least one salt selected from calcium salt, ammonium salt, iron salt and magnesium salt and 1 to 90% by weight of fat / oil Although this product has been proposed, it is used for kneading into cakes such as sponge cakes, snack cakes, seaphone cakes, butter cakes, etc. and has limited use. Moreover, in patent document 2, the casein protein which binds calcium ion 1% or more is contained 2% or more, and the total amount of (calcium ion amount) and (sodium ion amount × 0.4) is 0.2% or more. An oil-in-water type oil-fat emulsion composition characterized by the above has been proposed, but its use is limited to puddings and mousses. And in patent document 3, non-fat milk solid content is 15 weight% or less, contains 0.3 weight% or more of potassium, and sodium, The weight ratio of this sodium and this potassium is 1: 1-10. A concentrated milk-like composition is proposed, and the rich taste of milk is given by adjusting the amount of potassium and sodium, but there is a problem with the flavor, not the natural flavor, because there is a different taste in the aftertaste was there.

Japanese Patent Laid-Open No. 4-179432 JP-A-8-308505 Japanese Patent Laid-Open No. 2002-223697

  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, having a natural flavor of milk, and having acid resistance, salt resistance, and heat resistance. The object of the present invention is to provide an oil-in-water emulsion containing a solid content of non-fat milk excellent in flavor and properties even under severe conditions such as retort sterilization.

As a result of diligent research, the present inventors have used non-fat milk solids-containing oil-in-water emulsions with magnesium salts and potassium salts, so that the nonfat milk solids content is as small as 3 to 20% by weight. Even if it exists, it discovered having the natural flavor like milk and / or concentrated milk exceeding the compounding quantity of non-fat milk solid content. The oil-in-water emulsion was confirmed to have acid resistance, salt resistance, and heat resistance, and the present invention was completed.
And even if there is little non-fat milk solid content, the effective utilization of a milk raw material is achieved in the point which is excellent in flavor and property, and it contributes also to resource saving.
That is, the first of the present invention is an oil-in-water emulsion containing fats and oils, nonfat milk solids and water, the nonfat milk solids is 3 to 20% by weight, and magnesium salt and potassium salt are added. An oil-in-water emulsion containing a non-fat milk solid content. Second, the non-fat milk solid-containing oil-in-water emulsion according to the first aspect, wherein the content of magnesium derived from the magnesium salt is 0.01 to 0.3% by weight relative to the whole oil-in-water emulsion. It is. Third, the non-fat milk solid-containing oil-in-water emulsion according to the first aspect, wherein the content of potassium derived from the potassium salt is 0.01 to 0.3% by weight based on the whole oil-in-water emulsion. It is. Fourth, the magnesium content derived from the magnesium salt and the potassium content derived from the potassium salt are such that the weight ratio of magnesium to potassium is 0.5 with respect to magnesium 1 with respect to the entire oil-in-water emulsion. The oil-in-water emulsion containing the non-fat milk solid content according to the first aspect, which is in a range of ˜4. The fifth is the oil-in-water emulsion according to the first, wherein the oil and fat content is 2 to 50% by weight. The sixth is the non-fat milk solid-containing oil-in-water emulsion according to claim 1 for kneading. 7th is the foodstuff which uses the non-fat milk solid content-containing oil-in-water emulsion of any one of 1st-6th.

Non-fat milk solid content-containing oil-in-water emulsion that can be used as an alternative to milk and concentrated milk according to the present invention, has a natural flavor of milk, and has acid resistance, salt resistance, heat resistance, It has become possible to provide an oil-in-water emulsion containing a non-fat milk solid content excellent in flavor and properties even under severe conditions such as retort sterilization.
The oil-in-water emulsion containing the non-fat milk solid content of the present invention can be provided as a material for kneading various types of confectionery, bread, cooking, and retort food.
Moreover, even if there is little non-fat milk solid content, it aims at the effective utilization of the milk raw material in the point which is excellent in flavor and property, and contributes also to resource saving.

  The non-fat milk solid-containing oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil, fat, non-fat milk solid and water, and the non-fat milk solid content is 3 to 20% by weight, It is an oil-in-water emulsion obtained by adding a magnesium salt and a potassium salt, and even if the nonfat milk solid content is as low as 3 to 20% by weight, the addition of these salts will add the nonfat milk solid content. It becomes an oil-in-water emulsion having a natural flavor of milky and / or concentrated milk exceeding the amount.

  Examples of the magnesium salt used in the oil-in-water emulsion containing the non-fat milk solid content of the present invention include magnesium salts such as magnesium chloride, magnesium sulfate, and magnesium carbonate. Among these, use of magnesium chloride and magnesium carbonate is preferable from the viewpoint of flavor and emulsification. The content of magnesium derived from the magnesium salt is 0.01 to 0.3% by weight, preferably 0.01 to 0.25% by weight, more preferably 0.02 to 0.2% by weight of the whole oil-in-water emulsion. It is desirable to use in the range of%. If the amount of magnesium salt used is small, a milky body is difficult to obtain, and if it is too large, the aftertaste will have an odd taste and the emulsifiability will also deteriorate.

  The potassium salt used in the oil-in-water emulsion containing the non-fat milk solid content of the present invention is potassium chloride, monopotassium citrate, dipotassium citrate, tripotassium citrate, monopotassium phosphate, dipotassium phosphate, phosphoric acid. Examples thereof include inorganic potassium salts such as tripotassium and organic potassium salts. Among them, it is preferable to use potassium chloride or tripotassium phosphate because it is close to the flavor of milk in terms of flavor. The content of potassium derived from the potassium salt is 0.01 to 0.3% by weight, preferably 0.01 to 0.25% by weight, more preferably 0.02 to 0.2% by weight of the whole oil-in-water emulsion. It is desirable to use in the range of%. When the amount of potassium salt used is small, milky richness is difficult to obtain, and when it is too much, the aftertaste has an odd taste and the emulsifiability deteriorates.

  The weight ratio of the magnesium salt and the potassium salt used in the oil-in-water emulsion containing the non-fat milk solid content of the present invention, but the magnesium content derived from the magnesium salt and the potassium content derived from the potassium salt are oil-in-water types. The weight ratio of magnesium to potassium with respect to the whole emulsion is in the range of 0.5 to 4 with respect to magnesium 1, preferably in the range of 0.7 to 4, more preferably 1 to 4. It is desirable to use in a range. If the weight ratio of potassium to magnesium is too small, it is difficult to obtain the richness of milk, and if the weight ratio of potassium to magnesium is too large, the aftertaste will be unpleasant and will not have a natural milk flavor.

  And the total of the content of magnesium derived from magnesium salt and the content of potassium derived from potassium salt is 0.02 to 0.6% by weight, preferably 0.02 to 0% with respect to the whole oil-in-water emulsion. It is desirable to use in the range of 0.5% by weight, more preferably 0.04 to 0.4% by weight. If the amount used is small, it is difficult to obtain a milky body.

The non-fat milk solid content of the present invention refers to a component obtained by removing moisture and milk fat from milk-derived raw materials. Specific raw materials include raw milk, cow milk, skim milk, butter milk, whey, fresh cream, and concentrated milk. One or more types selected from sugar-free condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, butter milk powder, and whey powder. Among them, one selected from raw milk, cow milk, skim milk, butter milk, whey, concentrated milk, whole milk powder, skim milk powder, butter milk powder and whey powder is preferred, and most preferably milk, skim milk, From the viewpoint of flavor and emulsifiability, it is preferable to use one or more non-fat milk solids selected from concentrated milk, whole milk powder, skim milk powder, buttermilk powder and whey powder. The amount of non-fat milk solids used is 3 to 20% by weight of the entire oil-in-water emulsion, preferably 3 to 18% by weight, more preferably 3 to 15% by weight. It can be diluted with water and used as an alternative to milk, or as an alternative to concentrated milk.
Even when the non-fat milk solid content value is less than that of milk when the product of the present invention is diluted, since the magnesium salt and potassium salt are added, it has a flavor strength equivalent to or higher than that of milk. If the amount of the non-fat milk solid content is less than the lower limit, the flavor is thin, and if the amount of the non-fat milk solid content exceeds the upper limit, the acid resistance and heat resistance are inferior and the cost is increased.

As the fats and oils of the present invention, the fats and oils used are 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, Various animal and vegetable oils and fats such as fish oil and whale oil and processed oils and fats such as hardened oil, fractionated oil and transesterified oil can be exemplified. Among these, use of palm oil, rapeseed oil, coconut oil, palm kernel oil, and milk fat is preferable in terms of flavor and emulsification. Milk fat can be obtained from fresh cream, butter, butter oil, milk and concentrated milk.
The fat and oil content of the non-fat milk solid-containing oil-in-water emulsion is 2 to 50% by weight, preferably 5 to 45% by weight, more preferably 10 to 40% by weight. .
If the oil and fat content is low, the flavor becomes thin, and if the oil and fat content is high, the emulsifiability deteriorates.

  The non-fat milk solids-containing oil-in-water emulsion of the present invention has an oil / fat content of 2 to 50% by weight and a non-fat milk solids content of 3 to 20% by weight. The non-fat milk solid content is 0.2 to 1.5, preferably 0.2 to 1.3, and more preferably 0.2 to 1.0 with respect to the fat and oil content 1. Is desirable. If the non-fat milk solid content is low, the flavor becomes thin, and if the non-fat milk solid content is high, the acid resistance and heat resistance deteriorate, and the cost also increases. The composition ratio of cow's milk and concentrated milk is around 3 nonfat milk solids to 1 oily fat. In the present invention, the composition of nonfat milk solids to fats and oils is obtained by using magnesium salt and potassium salt. The ratio can be significantly reduced.

In the present invention, saccharides, emulsifiers, stabilizers, fragrances, colorants, preservatives, salts other than magnesium salts and potassium salts can be used as long as they do not affect the effects of the present invention.
Examples of the saccharide include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and chickenpox. Examples of monosaccharides include glucose, fructose, mannose, and xylose. Examples of oligosaccharides usually include disaccharides to hexasaccharides, and examples thereof include sucrose, maltose, lactose, trehalose, maltotriose and the like. Examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, oligosaccharide alcohol and the like. Which one is selected depends on the flavor, but it is preferable to select a sugar alcohol to prevent protein aggregation and kogation during production.

  About the emulsifier used by this invention, when preparing an oil-in-water emulsion, the emulsifier normally used can be selected suitably and used. For example, 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 More than seeds can be selected and used as appropriate.

  About salts used in the present invention, as salts other than magnesium salts and potassium salts, phosphates such as secondary phosphates, hexametaphosphates and polyphosphates, pH adjusters such as sodium citrate and sodium bicarbonate are used alone. Alternatively, it is desirable to use a mixture of two or more. These are not used for the purpose of flavoring, but are preferably used for the purpose of stabilizing the emulsion.

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 solid content, magnesium salt, potassium salt and water, pre-emulsification, It can be obtained by sterilization or sterilization and homogenization. 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 sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. 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 oil-in-water emulsion containing non-fat milk solids of the present invention can be adjusted within a usable range of oils and fats and non-fat milk solids as desired, and can be used as an alternative to milk and / or concentrated milk. It is suitable for kneading confectionery, bread making, cooking, and retort foods.
Specific examples of the food using the non-fat milk solid-containing oil-in-water emulsion of the present invention include pudding, mousse, sponge, bread kneading into confectionery bread, gratin, croquette, pasta sauce, soup Examples thereof include kneading into cooking and kneading into those retort foods.

  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 Flavor evaluation The oil-in-water emulsion was diluted 3 times with water and evaluated for flavor. 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. Assume that “5” is very good, “4” is good, “3” is an acceptable range, “2” is slightly impossible, and “1” is not possible. Incidentally, as presented in Comparative Example 6, the flavor evaluation of commercially available milk was “5.0”.
B. Acid resistance evaluation The oil-in-water emulsion was diluted 3 times with water, and 5 g of a 10 wt% citric acid solution was added to 50 g of the diluted oil-in-water emulsion to adjust the final concentration to 1 wt%. . After stirring uniformly, the mixture was allowed to stand at room temperature, and its properties were observed after 5 minutes. The property was evaluated in three stages of “A”, “B”, and “C” in the order of superiority, with the state in which no aggregates were observed as the best state. Assume that “A” indicates that no aggregates are observed, “B” indicates that some aggregates are observed but is acceptable, and “C” indicates that aggregates are observed and is not acceptable. In addition, this experiment is an experiment supposing the case where acidic raw materials, such as a strawberry sauce, and non-fat milk solid content containing oil-in-water emulsion are mixed, and it is adding excessively more than an actual addition amount.
C. Evaluation of salt tolerance The oil-in-water emulsion was diluted 3 times with water, 5 g of 10% by weight saline was added to 50 g of the diluted oil-in-water emulsion, and the final concentration was adjusted to 1% by weight. After stirring uniformly, the mixture was allowed to stand at room temperature, and its properties were observed after 5 minutes. The property was evaluated in three stages of “A”, “B”, and “C” in the order of superiority, with the state in which no aggregates were observed as the best state. Assume that “A” indicates that no aggregates are observed, “B” indicates that some aggregates are observed but is acceptable, and “C” indicates that aggregates are observed and is not acceptable. In addition, this experiment is an experiment assuming that salt is added when a non-fat milk solid content-containing oil-in-water emulsion is kneaded into white sauce or the like, and added in excess of the actual addition amount. Yes.
D Evaluation of heat resistance The oil-in-water emulsion was diluted 3 times with water, and the properties immediately after heating the diluted oil-in-water emulsion for 10 minutes on medium heat were observed. The property was evaluated in three stages of “A”, “B”, and “C” in the order of superiority, with the state in which no aggregates were observed as the best state. Assume that “A” indicates that no aggregates are observed, “B” indicates that some aggregates are observed but is acceptable, and “C” indicates that aggregates are observed and is not acceptable. In addition, this experiment is an experiment supposing the case where the white sauce and soup which knead | mixed the oil-in-water emulsion containing non-fat milk solid content with a pan are heated.
E Retort sterilization evaluation The oil-in-water emulsion was diluted 3 times with water, and 60 g of the diluted oil-in-water emulsion was filled in a pouch for sterilizing the retort, followed by retort sterilization. The condition was that after sterilization at 120 ° C. for 30 minutes, two-stage cooling was performed at 20 ° C. for 10 minutes and at 20 ° C. for 5 minutes. The properties were observed after standing at room temperature for one day. The property was evaluated in three stages of “A”, “B”, and “C” in the order of superiority, with the state where no agglomerates or water separation was observed as the best state. “A” indicates that no agglomerates or water separation is observed, “B” indicates that some agglomerates or water separation is observed but acceptable, and “C” indicates that agglomeration or water separation is observed and cannot be evaluated. In addition, this experiment is an experiment supposing the case where the non-fat milk solid content-containing oil-in-water emulsion is kneaded and used for the retort food sterilized by retort.
Moreover, the flavor evaluation of the oil-in-water emulsion after retort sterilization was performed. 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. Assume that “5” is very good, “4” is good, “3” is an acceptable range, “2” is slightly impossible, and “1” is not possible.

Example 1
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 77.25 parts of water, 3.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 1.

Example 2
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.25 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 1.

Example 3
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 60.25 parts of water 20.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 1.

Example 4
Add 0.05 parts of lecithin to 15.0 parts of rapeseed oil, mix, dissolve and disperse to obtain an oil phase. Separately, 75.25 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 1.

Example 5
To 15.0 parts of melted palm oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.25 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 1.

The composition and evaluation of Examples 1 to 5 are summarized in Table 1.

Example 6
60.25 parts of water 30.0 parts of fresh cream, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, Dissolve and disperse 0.2 parts of sodium citrate to prepare a mixture. This mixture was stirred at 60 ° C. for 30 minutes with a homomixer and pre-emulsified, and then sterilized by an ultra-high temperature sterilizer (manufactured by Iwai Machine Industry Co., Ltd.) at 144 ° C. for 4 seconds, 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 2.

Example 7
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.25 parts of water, 5.0 parts of whey powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 2.

Example 8
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 74.57 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.8 part of magnesium chloride, 0.38 part of potassium chloride, sodium hexametaphosphate Dissolve and disperse 0.1 part to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 2.

Example 9
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.55 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.06 part of magnesium chloride, 0.04 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 2.

Example 10
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.44 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.17 part of magnesium chloride, 0.04 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 2.

The composition and evaluation of Examples 6 to 10 are summarized in Table 2.

Example 11
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.40 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.17 part of magnesium chloride, 0.08 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 3.

Example 12
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.32 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.17 part of magnesium chloride, 0.16 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 3.

Example 13
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.26 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.17 part of magnesium chloride, 0.22 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 3.

Example 14
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 75.18 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.17 part of magnesium chloride, 0.30 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 3.

Example 15
To 1.0 part of the melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 89.25 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 3.

Example 16
To 52.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 38.25 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.2 part of magnesium chloride, 0.2 part of potassium chloride, sodium citrate 0.2 part is dissolved and disperse | distributed and an aqueous phase is prepared. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 3.

The composition and evaluation of Examples 11 to 16 are summarized in Table 3.

Comparative Example 1
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 1.6 parts of magnesium chloride and 0.2 part of sodium citrate are dissolved in 74.05 parts of water. Disperse to prepare the aqueous phase. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 4.

Comparative Example 2
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.01 part of magnesium chloride and 0.2 part of sodium citrate are dissolved in 75.64 parts of water. Disperse to prepare the aqueous phase. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 4.

Comparative Example 3
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 1.0 part of potassium chloride and 0.2 part of sodium citrate are dissolved in 74.65 parts of water. Disperse to prepare the aqueous phase. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 4.

Comparative Example 4
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester, 0.005 part of potassium chloride and 0.2 part of sodium citrate are dissolved in 75.645 parts of water. Disperse to prepare the aqueous phase. The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 4.

Comparative Example 5
To 15.0 parts of melted coconut oil, 0.05 part of lecithin is added, mixed, dissolved and dispersed to obtain an oil phase. Separately, in 75.65 parts of water, 5.0 parts of skim milk powder, 4.0 parts of granulated sugar, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved and dispersed to prepare an aqueous phase. . The oil phase and aqueous phase are stirred with a homomixer for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). 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. This emulsion was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. The results are summarized in Table 4.

Comparative Example 6
The milk was evaluated according to the above-described methods for evaluating oil-in-water emulsions A to E. However, the milk was used as it was without being diluted 3 times. The results are summarized in Table 4.

Table 4 shows the composition and evaluation of Comparative Examples 1 to 6.

Example 17
(Example of pudding using non-fat milk solid content oil-in-water emulsion of the present invention)
240 parts of whole eggs were stirred to form a solution and rubbed with 110 parts of granulated sugar. Separately, 167 parts of the oil-in-water emulsion obtained in Example 12 is combined with 333 parts of water to make a diluted solution, and heated in a pan until reaching 80 ° C.
The whole egg liquid made previously and the diluted liquid were mixed and filtered through a net to obtain a pudding liquid. Gently pour this into a heat-resistant pudding cup (Toko Co., Ltd., polypropylene, translucent barrel type 90 cc) every 60 g, and in a hot water bath in an electric oven (top heat 150 ° C./bottom fire 150 ° C.) After heating for a minute and then allowing to cool, custard pudding was obtained.
The obtained pudding had a strong egg flavor compared to that using milk.

Example 18
(Example of crepe dough using non-fat milk solid content-containing oil-in-water emulsion of the present invention)
100 parts of flour and 12 parts of granulated sugar were screened. Separately from this, 67 parts of the oil-in-water emulsion obtained in Example 12 was combined with 133 parts of water to prepare a diluted solution.
The diluted solution and 60 parts of the whole egg were mixed with the mixture of the weak flour and granulated sugar prepared earlier to obtain a dough before baking. 30 g of this was put into a thin flat circle on a hot plate and baked at 180 ° C. for 20 seconds to obtain a crepe dough.
The obtained crepe dough had a soft texture compared to that using milk.

Example 19
(Example of white sauce using non-fat milk solid content-containing oil-in-water emulsion of the present invention)
10 parts of butter was heated in a pan until reaching 60 ° C., and 10 parts of flour was charged and mixed in several portions while stirring with a rubber spatula, and heated until reaching 85 ° C. to obtain a roux. Separately from this, 26 parts of the oil-in-water emulsion obtained in Example 12 was mixed with 54 parts of water to prepare a diluted solution.
The diluted solution and 0.3 part of sodium chloride were added to and mixed with the previously prepared roux, and heating was continued until the temperature reached 90 ° C. to obtain a white sauce.
The obtained white sauce had a soft texture compared to that using milk.

Example 20
(Example of corn soup using the non-fat milk solid-containing oil-in-water emulsion of the present invention)
40 parts of the oil-in-water emulsion obtained in Example 12 was mixed with 80 parts of water to prepare a diluted solution, and heated in a pan until reaching 80 ° C. This was mixed with 20 parts of corn soup.
The obtained corn soup felt a strong corn flavor as compared with milk.

  The present invention relates to a non-fat milk solid-containing oil-in-water emulsion that can be used as an alternative to milk or concentrated milk and is suitable for kneading confectionery bread, cooking, retort foods, and the like.

Claims (7)

Non-fat milk solids comprising an oil-in-water emulsion containing fats and oils, non-fat milk solids and water, wherein the non-fat milk solids is 3 to 20% by weight, and a magnesium salt and a potassium salt are added. Contains oil-in-water emulsion. The non-fat milk solid content oil-in-water emulsion of Claim 1 whose content of magnesium derived from a magnesium salt is 0.01 to 0.3 weight% with respect to the whole oil-in-water emulsion. The non-fat milk solid content oil-in-water emulsion of Claim 1 whose content of potassium derived from potassium salt is 0.01 to 0.3 weight% with respect to the whole oil-in-water emulsion. The magnesium content derived from the magnesium salt and the potassium content derived from the potassium salt are such that the weight ratio of magnesium to potassium is 0.5 to 4 relative to magnesium 1 with respect to the whole oil-in-water emulsion. The oil-in-water emulsion containing a non-fat milk solid content according to claim 1. The oil-in-water emulsion containing non-fat milk solid content according to claim 1, wherein the fat content is 2 to 50% by weight. The oil-in-water emulsion containing the non-fat milk solid content according to claim 1, which is for kneading. The foodstuff which uses the non-fat milk solid content oil-in-water emulsion of any one of Claims 1-6.