JP2015008719A - Manufacturing method of oil-in-water emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of an oil-in-water emulsion including a flavoring agent, allowing the aroma and taste of flavoring agent to be well developed, having mellow aroma and taste, eliminating unpleasant aroma and taste while having excellent flavor, with creamy taste derived from the fat in the oil-in-water emulsion.SOLUTION: The manufacturing method of an oil-in-water emulsion made from fat, a flavoring agent, an emulsifier, and water includes separately using the flavoring agent and the emulsifier in preparation of the oil-in-water emulsion. An oil-in-water emulsion (A) is prepared in advance from fat, an emulsifier, and water. An oil-in-water emulsion (B) is then prepared from the oil-in-water emulsion (A) using a flavoring agent, so as to be subjected to disinfection or sterilization treatment. The agitation energy in preparation of the oil-in-water emulsion (A) is 0.05 J/L or more. The oil-in-water emulsion (B) is thus manufactured.

Description

TECHNICAL FIELD The present invention relates to a method for producing an oil-in-water emulsion excellent in flavor using oils and fats, flavor materials, emulsifiers and water as raw materials and utilizing the flavor and taste of the flavor materials.

In recent years, demands for quality (physical properties, physiological activity, flavor), safety and security for foods have become higher. In particular, palatable beverages, desserts, and confectionery foods have high palatability, and the demand for flavor is remarkable. These foods themselves are oil-in-water emulsions or use oil-in-water emulsions.
An oil-in-water emulsion is an emulsion in which an aqueous phase is a continuous phase and an oil phase is dispersed therein. Specifically, milk, milk with fruit juice, processed milk, soy milk, milk Examples include coffee, cocoa beverage, chocolate drink, cheese drink, concentrated milk, ice cream, cream (whipped cream, coffee cream, cooking cream) and the like.

About the manufacturing method of milk coffee which is a favorite beverage, Non-Patent Document 1 prepares a coffee extract, sugar, milk components (milk, whole milk powder, skim milk powder, cream), emulsifier, stabilizer In addition, it is described that a pH adjuster is added for preparation.
Moreover, as a general manufacturing method of creams, in Example 1 of Patent Document 1, according to the following formulation, an oil phase is obtained by adding an emulsifier to fats and oils, and a solid phase and salts are added to water. After pre-emulsification in a high-speed mixer at 70 ° C. for 20 minutes, homogenized to a pressure condition of 150 kg / cm ² or less, and then subjected to ultra high temperature heat sterilization (UHT) of about 145 ° C. for several seconds. ) And then homogenized again under a pressure condition of 150 kg / cm ² or less, and after cooling, it was described that it was aged for about 24 hours.
So far, many attempts have been made to improve the flavor of oil-in-water emulsions, including production methods.
Patent Document 2 is characterized by a good flavor, distribution and storage, characterized by deaeration treatment after aeration of inert gas in creams to lower dissolved oxygen in the liquid, followed by heat sterilization. Although a method for producing creams with excellent emulsification stability at the time has been proposed, there is a problem that an inert gas ventilation device and a separate defoaming treatment step are required, and the work is complicated.
In Patent Document 3, a method for producing an oil-in-water emulsion containing a micellar protein, having a median diameter of oil droplets of 0.3 to 5.0 μm and a fat content of 20 to 60% by weight, Gradually reducing the median diameter of the oil droplets contained in the oil-in-water emulsion to become the desired median diameter in the range of 0.3 to 5.0 μm. A characteristic method for producing an oil-in-water emulsion has been proposed, but a specific protein, a micellar protein, is used.
In patent document 4, in the homogenization process following a pre-emulsification process, it homogenizes at a high peripheral speed of 25 m / s or more using a rotary emulsifier, The manufacture of the oil-in-water type emulsified oil-fat composition characterized by the above-mentioned Although a method has been proposed, the expected flavor was not obtained.
In Patent Document 5, an oil-in-water emulsion composition comprising a step of heating and mixing an oil phase portion and an aqueous phase portion containing a fat and oil raw material, a step of preliminary emulsification, a step of sterilization, a step of homogenization, and a step of cooling. In a method for producing a product, an oil-in-water solution characterized by adding a first cream in a step of heating and mixing an oil phase part and an aqueous phase part, and adding a second cream after the step of pre-emulsifying Although the manufacturing method of the type | mold emulsion composition is proposed, the flavor which also anticipated this was not obtained.
Patent Document 6 is an oil-in-water emulsion containing 10 to 50% by weight of fats and oils and milk protein, and a method for producing the emulsion including a preliminary emulsification step, a heat sterilization step, a cooling step and an aging step, A method for producing an oil-in-water emulsion characterized by maintaining the oil-in-water emulsion in the nitrogen gas positive pressure state in the aging process has been proposed, but the oil-in-water emulsion is separately maintained in the nitrogen gas positive pressure state. An apparatus is necessary, and the operation is complicated.

Matsumura, Matsumiya, Ogawa, “Food Interface Control Technology and Applications”, CMC Publishing Co., Ltd., July 29, 2011, p229 Japanese Patent Laid-Open No. 05-219887 JP 2004-201601 A JP 2006-304782 A JP 2009-118842 A JP 2010-081840 A JP 2011-205997 A

The purpose of the present invention, when using a flavoring material in an oil-in-water emulsion, to improve the expression of the flavor and taste of the flavoring material, have a mellow fragrance and taste, eliminate the unpleasant fragrance and taste, An object of the present invention is to provide a method for producing an oil-in-water emulsion that is excellent in flavor and also has a creamy feeling from fats and oils in the oil-in-water emulsion.

In order to achieve the object of the present invention, in the preliminary emulsification step of preparing an oil-in-water emulsion, the present inventors have carried out emulsification using a flavoring material and an emulsifier in the oil-in-water emulsion of these raw materials. The present invention has been completed on the basis of the knowledge that the presence state of is greatly related to the flavor of the emulsion.

That is, the first of the present invention is a method for producing an oil-in-water emulsion using oil, fat, flavoring material, emulsifier and water as raw materials, and the flavoring material and the emulsifier are separately used when preparing the oil-in-water emulsion. This is a method in which an oil-in-water emulsion (A) is prepared in advance using fats and oils, an emulsifier and water, and then an oil-in-water emulsion (B) is prepared using a flavoring material, and then sterilized or sterilized. It is a manufacturing method of an oil-in-water emulsion (B). The second is a method for producing an oil-in-water emulsion (B) according to the first aspect, wherein the emulsifier is at least one selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. 3rd is a manufacturing method of the oil-in-water emulsion (B) of 1st, whose stirring energy is 0.05 J / L or more when preparation of oil-in-water emulsion (A) is stirring and mixing. . 4th is a manufacturing method of the oil-in-water emulsion (B) of a 1st description whose product temperature of the oil-in-water emulsion (A) at the time of using a flavor material is the range of 40-80 degreeC. The fifth is a method for producing an oil-in-water emulsion (B) as described in the first item, wherein the median diameter of the oil-and-fat particles of the oil-in-water emulsion (A) is in the range of 0.3 to 500 μm. 6th is a manufacturing method of the oil-in-water emulsion (B) of any one of 1st-5th whose oil-in-water emulsion (B) is foamable.

By adopting the production method of the present invention, in the oil-in-water emulsion, the flavor and taste of the flavoring material used can be effectively extracted. It became possible to obtain a product of extremely superior quality, and the texture derived from fats and oils in the oil-in-water emulsion could be improved. In other words, it has become possible to achieve a high level of both aroma and flavor. Specifically, in the cheese drink, the fragrance from the top to the middle, the richness of the latter half, and the creamy feeling were compatible. In the chestnut drink, the chestnut feeling derived from the chestnut paste was felt well from the top, and the richness derived from the fats and oils in the latter half from the middle and a well-balanced flavor were obtained. In cocoa beverages and chocolate drinks, it has become possible to obtain a quality with a strong cocoa feeling and chocolate feeling while leaving the rich taste and richness of fats and oils. The foamable oil-in-water emulsion has an effect of imparting a rich texture and texture with moderate viscosity and making the mouth feel mild.

The method for producing an oil-in-water emulsion (B) of the present invention is a method for producing an oil-in-water emulsion using oils, fats, flavors, emulsifiers and water as raw materials. This is a method of separately using a flavoring material and an emulsifier. An oil-in-water emulsion (A) is prepared in advance using fats and oils, an emulsifier and water, and then an oil-in-water emulsion (B) is prepared using the flavoring material. Thereafter, the oil-in-water emulsion (B) is produced by sterilization or sterilization.

In the method for producing the oil-in-water emulsion (A) of the present invention, the oil-in-water emulsion (A) is prepared in advance using fats and oils, an emulsifier and water, and a water-dispersible emulsifier is dispersed in water. Dissolve to form an aqueous phase, and disperse and dissolve an oil-dispersible emulsifier in a separately melted fat to obtain an oil phase. An oil-in-water emulsion (A) can be obtained by stirring and mixing an aqueous phase and an oil phase.
Examples of the stirring and mixing method include batch stirring and continuous stirring. Examples of batch agitation include four blades (Fuji Electric Co., Ltd.), TK homomixer (Primics Co., Ltd.), laboratory (Primics Co., Ltd.), and Claremix (M Technique Co., Ltd.). For continuous stirring, an in-line mixer (Silverson Machines, Inc), T.M. K. Examples include pipeline homomixers (Plymix Co., Ltd.) and colloid mills (Iwaki Co., Ltd.).
Examples of the emulsification and atomization treatment as a mixing method other than stirring include a homogenizer (Sanwa Machinery Co., Ltd.) and a high-pressure homogenizer. When performing the emulsification and atomization treatment by these, it is preferable to carry out with respect to the oil-in-water emulsion (A) obtained by simple stirring and mixing.

An oil-in-water emulsion (A) is prepared in advance by stirring and mixing an aqueous phase and an oil phase using an oil and fat, an emulsifier and water. The degree of stirring and mixing is an oil-in-water emulsion (A). Density, viscosity, stirring device (rotation speed, tank diameter, blade diameter, blade attachment angle, blade width, presence / absence of baffle plate), and required time.
As an index indicating the degree of stirring and mixing, peripheral speed, shear energy, and the like have been proposed, but in the present invention, stirring energy that is considered to be a more practical index for an oil-in-water emulsion is proposed. .
The stirring energy is derived from the Reynolds number (Re) and the stirring power number (Np), the calculated stirring power (P), and the emulsified state of the oil-in-water emulsion (A) to be stirred and mixed is visually observed. When the stirring time until the emulsified state is assumed to be (S), it can be obtained by (P) × (S).
Nagata's formula was used as a calculation formula for obtaining the stirring power number (Np). These are summarized in Table 1.

(Table 1)

In the present invention, the oil-in-water emulsion (A) is prepared in advance using fats and oils, an emulsifier and water. The emulsifier is one or more selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. Preferably there is.
Examples of the water-dispersible emulsifier include enzyme-treated lecithin, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester, which are preferably used in a colloidal state dispersed in water.
Examples of the oil-dispersible emulsifier include lecithin, sorbitan fatty acid ester, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and are used in a colloidal state dispersed in oil. preferable.

In the present invention, the emulsifier is at least one selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. The amount of the water-dispersible emulsifier and the oil-dispersible emulsifier used is an oil-in-water emulsion (B). 0.05-2 weight% is preferable with respect to the whole, More preferably, it is 0.05-1.5 weight%, More preferably, it is 0.05-1.2 weight%. When there are few usage-amounts of a water dispersible emulsifier and an oil dispersible emulsifier, the emulsification stability of an oil-in-water emulsion (B) will worsen. On the other hand, if the amount is too large, the emulsifier taste is exhibited and the flavor is deteriorated.

In the production method of the present invention, an oil-in-water emulsion (A) is prepared in advance using fats and oils, an emulsifier and water, and then an oil-in-water emulsion (B) is prepared using a flavoring material, and then sterilized or sterilized. It is a manufacturing method of the oil-in-water emulsion (B) to process.
A water-dispersible emulsifier is dispersed and dissolved in water to form an aqueous phase, and an oil-dispersible emulsifier is dispersed and dissolved in separately melted oil to obtain an oil phase. An oil-in-water emulsion (A) can be obtained by stirring and mixing an aqueous phase and an oil phase. The temperature of the aqueous phase at the time of stirring and mixing is preferably in the range of 40 to 80 ° C, more preferably in the range of 50 to 80 ° C, and still more preferably in the range of 55 to 80 ° C. If the temperature of the aqueous phase is too low, emulsification becomes difficult, and if the temperature of the aqueous phase is too high, the flavor becomes poor. The temperature of the oil phase is also preferably in the range of 40 to 80 ° C, more preferably in the range of 50 to 80 ° C, and still more preferably in the range of 55 to 80 ° C. If the temperature of the oil phase is too low, emulsification becomes difficult, and if the temperature of the oil phase is too high, the flavor becomes poor.
In preparing the oil-in-water emulsion (A), the degree of preparation can be expressed by stirring energy as described above.
This stirring energy is the volume of the oil-in-water emulsion to be stirred and mixed, the density and viscosity of the oil-in-water emulsion, the stirring device (rotation speed, tank diameter, blade diameter, blade mounting angle, blade width, presence / absence of baffle plate ), You can understand that it depends on the time required.
In the present invention, the capacity is divided into three categories, ie, the laboratory level, the pilot plant level, and the on-site production level.

Looking at the laboratory level, for example, when the TK homomixer (Primics Co., Ltd.) used in Example 6 is used, the stirring energy becomes 2470 J / L by stirring and mixing at a rotational speed of 8000 rpm for 10 minutes. In this apparatus, a sufficient emulsion can be obtained by stirring and mixing for 30 seconds at a rotational speed of 1000 rpm. Under this condition, the stirring energy is 0.24 J / L. At the laboratory level, the stirring energy is preferably 0.25 J / L or more, more preferably 2 J / L or more. The higher the stirring energy, the smaller the median diameter of the fat and oil particles can be reduced. However, from the viewpoint of the effect commensurate with the cost, the present apparatus is about 22000 rpm, 60 minutes of stirring and mixing. The stirring energy is 308197 J / L. In this apparatus, the upper limit of the stirring energy is preferably 400,000 J / L.
If the stirring energy is too low, the emulsified state of the oil-in-water emulsion (A) becomes poor.

Then, when viewed at the pilot plant level, for example, when the four blades (Fuji Electric Co .. Ltd.) used in Example 1 are used, the stirring energy is about 572 rpm with stirring for 10 minutes. 159 J / L. In this apparatus, a sufficient emulsion can be obtained by stirring and mixing for 30 seconds at a rotational speed of 100 rpm. Under this condition, the stirring energy is 0.056 J / L. At the pilot plant level, the stirring energy is preferably 0.05 J / L or more, more preferably 0.5 J / L or more. The higher the stirring energy, the smaller the median diameter of the fat and oil particles, which is preferable. However, in terms of the effect corresponding to the cost, when this apparatus is used, the stirring speed is about 1000 rpm and the stirring is about 60 minutes. In this condition, the stirring energy is 4675 J / L. In this apparatus, the upper limit of the stirring energy is preferably 5000 J / L.
If the stirring energy is too low, the emulsified state of the oil-in-water emulsion (A) becomes poor.

The median diameter of the fat and oil particles of the oil-in-water emulsion (A) of the present invention is preferably in the range of 0.3 to 500 μm, more preferably in the range of 0.3 to 450 μm, still more preferably 0.3. It is in the range of ~ 400 μm. It is preferable to reduce the median diameter of the fat and oil particles, but it is difficult to obtain an effect commensurate with the cost because a large amount of energy needs to be applied to reduce the median diameter.
Therefore, atomization treatment is preferable after simple stirring and mixing. Examples of the atomization treatment include a homogenizer and a high-pressure homogenizer. Conversely, if the median diameter of the fat and oil particles is too large, the flavor expression of the flavoring material in the final oil-in-water emulsion obtained is weak, and the effect of the present invention is difficult to obtain.

In this invention, after preparing an oil-in-water emulsion (A), it is necessary to make an oil-in-water emulsion (B) using a flavoring material, and to sterilize or sterilize after that.
After the preparation of the oil-in-water emulsion (A), the median diameter of the fat and oil particles is likely to change over time, so that the effects of the invention can be sufficiently obtained after the preparation of the oil-in-water emulsion (A). It is preferred to prepare the oil-in-water emulsion (B) by adding a flavoring material promptly, preferably promptly, more preferably immediately.
As a method for obtaining an oil-in-water emulsion (B) using a flavor material, the same mixing and emulsification methods as in the oil-in-water emulsion (A) can be adopted, and batch stirring and continuous stirring can be exemplified.
A flavor material refers to a food material that itself has aroma and taste.
The state of the flavoring material may be any of granular, powdery, liquid, pasty, and solid, as long as it can be easily dispersed and dissolved in the oil-in-water emulsion (A). Any food material may be used.
Specifically, cheese powder, fruit juice powder, nut powder, coffee powder, cocoa powder, green tea powder, tea powder, vegetable powder, fruit juice, nut paste, chestnut paste, fruit juice extract, cacao mass, chocolate paste, chocolate sauce, fruit sauce Chocolate, milk-derived flavor materials can be exemplified.

Among the flavoring materials, the milk-derived flavoring material is a flavoring material containing milk protein, and milk raw materials in which milk protein is present in a dispersed / dissolved state are also milk in which the milk protein is granular or powdery. Any raw material can be used.
Examples of the milk raw material in which the milk protein is present in a dispersed / dissolved state include raw milk, cow milk, skim milk, skim concentrated milk, fresh cream, concentrated milk, sugar-free condensed milk, and sweetened condensed milk.
Milk protein in the form of granular or powdered milk protein includes whole milk powder, skim milk powder, buttermilk powder, whey protein, acid casein, rennet casein, or caseins such as sodium caseinate, calcium caseinate, potassium casein, or total An example is milk protein.
In these milk raw materials, raw materials having relatively less milk fat than milk proteins are preferable. When a raw material containing a large amount of milk fat is used, it is difficult to obtain the effects of the present invention by forming new oil particles.
Raw milk, cow milk, skim milk, and skim concentrated milk are preferred as the milk raw material in which the milk protein is present in a dispersed / dissolved state.
As milk material in which the milk protein is granular or powdery, skim milk powder, buttermilk powder, whey protein, acid casein, rennet casein, casein such as sodium caseinate, calcium caseinate, potassium casein, or total milk protein is preferable. .

In the present invention, the milk protein content is preferably 0.2 to 7% by weight, more preferably 0.3 to 6% by weight, and still more preferably, based on the entire oil-in-water emulsion (B). 0.3 to 5% by weight. When there is little content of milk protein, the emulsification stability of an oil-in-water emulsion (B) will worsen. On the other hand, if the amount is too large, flavor deterioration tends to occur during sterilization or sterilization.
In the present invention, proteins other than milk protein can be used, and examples include soy protein and egg protein. Soy protein includes soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, soy protein. There are hydrolysates. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, and ovoglobulin.
In the present invention, the protein content is preferably 0.2 to 6% by weight, more preferably 0.3 to 5% by weight, and still more preferably 0, based on the entire oil-in-water emulsion (B). 3 to 4% by weight. When there is little protein content, the emulsification stability of an oil-in-water emulsion (B) will worsen. On the other hand, if the amount is too large, flavor deterioration tends to occur during sterilization or sterilization.

In the present invention, an oil-in-water emulsion (A) is prepared in advance using fats and oils, an emulsifier and water, and then an oil-in-water emulsion (B) is prepared using a flavoring material, and then sterilized or sterilized. However, the product temperature of the oil-in-water emulsion (A) when using the flavoring material is preferably in the range of 40 to 80 ° C, more preferably in the range of 50 to 75 ° C, and still more preferably 55. It is the range of -75 degreeC. If the product temperature is too low, the flavor material is difficult to disperse and dissolve. On the other hand, if the product temperature is too high, the added flavoring material changes in quality, and the flavor in the final product becomes inferior, and the emulsion stability of the final product is adversely affected.

As the fats and oils used in the present invention, those that can be used for food can be widely adopted, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, Examples include vegetable oils such as kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, palm oil, palm kernel oil, and animal fats such as milk fat, beef fat, pork fat, fish oil, whale oil, etc. Examples thereof include single or mixed oils of the above fats and oils or processed fats and oils subjected to curing, fractionation and transesterification thereof. In the present invention, any of the oils and fats exemplified above can be used.

As a method for producing the oil-in-water emulsion (B) of the present invention, in the preliminary emulsification step, an oil-in-water emulsion (A) is prepared in advance using an oil, an emulsifier and water, and then a flavoring material is used. In this method, the oil-in-water emulsion (B) is sterilized or sterilized, but the steps after the preliminary emulsification step can be performed in the same manner as for producing general creams.
The sterilization or sterilization treatment is preferably sterilization from the viewpoint of storage stability.

There are two types of sterilization processes, indirect heating and direct heating. As an apparatus for indirect heating, an APV plate type UHT processing apparatus (manufactured by APV Co., Ltd.) and a CP-UHT sterilizing apparatus (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.

The oil and fat content of the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention is 1 to 50% by weight, preferably 1 to 48% by weight, more preferably 2 to 48% by weight. is there. If the oil and fat content is too much, the oil-in-water emulsion or foamable oil-in-water emulsion becomes easy to plasticize (plasticized state), and if it is too little, the oily water-in-water emulsion loses its rich taste. The viscosity becomes low and the fluidity becomes poor. And in the case of a foamable oil-in-water emulsion, foamability and shape retention tend to deteriorate.

For the oil-in-water emulsion or the foamable oil-in-water emulsion of the present invention, it is preferable to use a thickening polysaccharide. Examples of the thickening polysaccharide include gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, One or more thickening polysaccharides selected from psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum are preferred, and gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, water-soluble One or more thickening polysaccharides selected from soybean polysaccharides, carrageenan and tamarind seed gum are preferred.

For the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention, it is preferable to use various salts, such as hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. These are preferably used alone or in combination of two or more.
In addition, a fragrance, a colorant, a preservative and the like can be used as desired.

The method for producing an oil-in-water emulsion (B) of the present invention is a method of separately using a flavoring material and an emulsifier when preparing an oil-in-water emulsion. This is a production method in which a mold emulsion (A) is prepared, and then an oil-in-water emulsion (B) is prepared using a flavoring material, and then sterilized or sterilized.
The conventional production method is a method of using a flavoring material and an emulsifier at the same time, and is not an area of estimation to the last, but by adopting the method of the present invention, in an oil-in-water emulsion compared to the conventional method, A lot of flavor materials existed on the water phase side, and it became possible to impart a rich flavor to the oil-in-water emulsion, which is the effect of the present invention. In the case of using a flavoring material containing milk protein as a flavoring material, it is believed that it has become possible to impart a moderate fat feeling such as milky taste, milky feeling, and fresh cream.

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. The results were evaluated by the following method.

-Evaluation method of oil-in-water emulsion The solid content and oil content of the oil-in-water emulsion were measured.
Solid content: It measured using the micro web solid content measuring device by CEMJapan Co., Ltd.
Oil content: Measured by gel bell test method. Those having an oil content of 10% by weight or more were appropriately diluted and measured by a gel bell test, and the obtained value was converted according to the dilution rate to obtain the oil content.
The viscosity of the oil-in-water emulsion, the bottom test (stability of the emulsified state of the oil-in-water emulsion), and the fat particle size were evaluated.
The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured using a BM viscometer manufactured by Toki Sangyo Co., Ltd., at a product temperature of 5 ° C., with a No. 2 rotor and 60 rpm.
Botte Test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of bottling when stirred for 5 minutes.
Fat and oil particle diameter: Using a laser diffraction particle size distribution measuring device (SALD-2200, manufactured by Shimadzu Corporation), the oil-in-water emulsion is diluted to a measurable range with distilled water, and is output as data after measurement. The oil and fat particle diameter was determined as a median diameter of 50% cumulative diameter, 25% cumulative diameter, and 75% cumulative diameter.

・ Evaluation method when foaming an oil-in-water emulsion: Whip time: 1 kg of an oil-in-water emulsion is whipped with a Hobart mixer (MODEL N-5, manufactured by HOBART CORPORATION) 3rd speed (300 rpm) to obtain an optimum bubble state Time to reach.
Overrun (%): [(weight of a fixed volume of oil-in-water emulsion) − (weight of oil-in-water emulsion after a fixed volume of bubbles)] ÷ (weight of oil-in-water emulsion after a fixed volume of bubbles) ) × 100
Shape retention: The change in shape when the artificial foam is stored at 15 ° C. for 24 hours is evaluated.
Evaluation was made in three stages: “good”, “slightly bad”, and “bad”.

・ Assessment method of flavor As the flavor evaluation items, the scent that is felt at the beginning when the mouth is taken is `` top scent '', and the scent and taste that is felt in the middle when food is sufficiently spread in the mouth The scent and taste of the scent and the taste of the middle were the last scent and taste when the food disappeared from the oral cavity, respectively. Each taste and aroma was evaluated by the score.
(Flavor evaluation item)
○ Top aroma ○ Middle aroma ○ Middle aroma ○ Last aroma ○ Last aroma

Taste and fragrance scoring were evaluated by 20 panelists and used as the average value.
As the evaluation method, a control product (comparative example) was placed, and the control product (comparative example) was set to 3 and evaluated according to the following criteria.
1: considerably less preferred than the comparison control 2: less preferred than the comparison control 3: equivalent to the comparison control 4: more preferred than the comparison control 5: much more preferred than the comparison control

Experimental example 1
An oil phase (A) is prepared by dispersing and dissolving 0.2 parts of lecithin in 35 parts of palm kernel oil (melting point: 31 ° C.). An aqueous phase (A) is obtained by dispersing and dissolving sucrose fatty acid ester in 60 parts of warm water at 70 ° C. A 2 L volume stainless steel round bat is charged with an aqueous phase (A), an oil phase (A) is further added, a TK homomixer (Primics Co., Ltd.) is used as a stirrer, and the mixture is stirred at 70 ° C. at 5000 rpm. Simultaneously with the start, 5 parts of skim milk powder was added and the mixture was further stirred and mixed for 30 minutes to obtain 500 g of an oil-in-water emulsion (I).

Experimental example 2
An oil phase (A) is prepared by dispersing and dissolving 0.2 parts of lecithin in 35 parts of palm kernel oil (melting point: 31 ° C.). An aqueous phase (A) is obtained by dispersing and dissolving sucrose fatty acid ester in 60 parts of warm water at 70 ° C. A 2 L volume stainless steel round bat is charged with an aqueous phase (A), an oil phase (A) is further added, a TK homomixer (Primics Co., Ltd.) is used as a stirrer, and the mixture is stirred at 70 ° C. at 5000 rpm. After that, 5 parts of skimmed milk powder was added and stirred and mixed for another 30 minutes to obtain 500 g of an oil-in-water emulsion (b).

When the sensory evaluation was performed on the flavors of the oil-in-water emulsions (I) and (B) obtained in Experimental Example 1 and Experimental Example 2, the oil-in-water emulsion (B) was very good compared to (A). Showed a milky taste.
Therefore, when aroma analysis was performed with headspace GC-MS, the amount of aroma components (specific fatty acids) detected from the oil-in-water emulsion (b) was significantly greater than that of the oil-in-water emulsion (I). It has been shown. The results of this aroma analysis are shown in Table 2.
The fragrance component analysis by headspace GC-MS concentrates and collects the fragrance component in the headspace portion by the Mono Trap method, and analyzes by GC / TOP-MS. As a result of analysis, there was a significant difference in fatty acids. The value is an area value.

(Table 2)

The fact is that a new emulsification method in which oil and fat, emulsifier and water are sufficiently emulsified in advance to make an oil-in-water emulsion and then a raw material containing a flavor component is added and then emulsified, compared to the conventional emulsification method. Thus, an oil-in-water emulsion with a rich flavor can be obtained.
The present invention has been made based on this experimental fact.

Example 1
Disperse 0.1 part of sucrose saturated fatty acid ester (HLB16), a water-dispersible emulsifier, in 86.55 parts of hot water at 70 ° C. (including hot water in which 0.13 part of sodium polyphosphate is dissolved in 100 g of hot water) The water phase (1).
Separately, 4 parts of coconut oil (melting point: 25 ° C.) is heated and melted, and 0.02 part of tocopherol is dissolved and dispersed therein to form an oil phase (1).
A water phase (1) is charged into a 40 L tank, an oil phase (1) is further added, a four-blade (Fuji Electric Co. Ltd.) is used as a stirrer, and the rotation speed is 572 rpm, 70 ° C., 10 ° C. The mixture was stirred and mixed for a minute to obtain an oil-in-water emulsion (A). The stirring energy was 159 J / L. This is summarized in Table 3.
Next, 6 parts of flavor raw material whey powder and 3.2 parts of powdered cheese were added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion (B) was obtained. Table 4 shows the composition of the water phase (1), the oil phase (1), and the flavor material (1).
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 5.
In the flavor evaluation, compared with Comparative Example 1 which will be described later, a good cheese flavor and milky taste are felt from the top, the middle has a good cheese scent and richness, and it is natural for the last. It was a savory flavor.

  Table 3 summarizes the stirring energy until the oil-in-water emulsions (A) of Examples 1 to 4 were prepared.

(Table 3)

Table 4 summarizes the composition of the aqueous phase (1, 2, 3, 4), the oil phase (1, 2, 3, 4) and the flavor material (1, 2, 3, 4) of Examples 1 to 4. It was.

(Table 4)

As a result of the oil-in-water emulsion (A) of Examples 1 to 4, the results of the final oil-in-water emulsion (B) are summarized in Table 5.

(Table 5)

Example 2
73.1 parts of hot water at 70 ° C. (including hot water in which 0.1 part of sodium polyphosphate is dissolved in 100 g of hot water), 0.1 part of sucrose saturated fatty acid ester (HLB16) as a water-dispersible emulsifier, Disperse 13.2 parts of sugar-type liquid sugar and 0.1 part of xanthan gum to obtain an aqueous phase (2).
Separately, 7 parts of coconut oil (melting point: 25 ° C.) is heated and melted to obtain an oil phase (2).
A water phase (2) is charged into a 40 L tank, an oil phase (2) is further added, a four-blade blade (Fuji Electric Co. Ltd.) is used as a stirrer, and a rotational speed of 572 rpm, 70 ° C., 10 ° C. The mixture was stirred and mixed for a minute to obtain an oil-in-water emulsion (A). The stirring energy was 162 J / L. This is summarized in Table 3.
Next, 4 parts of whey powder as a flavor raw material, 2 parts of chestnut paste and 0.4 part of chestnut flavor were added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion (B) was obtained. Table 4 summarizes the composition of the water phase (2), the oil phase (2), and the flavor material (2).
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 5.
In flavor evaluation, compared to Comparative Example 2, which will be described later, the strong flavor and milky taste of chestnut are felt in a well-balanced manner from the top, and there is a good aroma and richness of chestnut even in the middle. It was a natural and refreshing flavor.

Example 3
70 parts of warm water at 70 ° C. (including hot water in which 0.15 part of sodium polyphosphate is dissolved in 100 g of hot water) 0.1 part of sucrose saturated fatty acid ester (HLB16) which is a water-dispersible emulsifier, maltose Disperse 25 parts of water tank and 9 parts of reduced water tank to obtain an aqueous phase (3).
Separately from this, 5 parts of palm oil (melting point: 25 ° C.) is heated and melted to obtain an oil phase (3).
An aqueous phase (3) is charged into a 40 L tank, an oil phase (3) is further added, a four-blade (Fuji Electric Co. Ltd.) is used as a stirrer, and the rotational speed is 572 rpm, 70 ° C., 10 ° C. The mixture was stirred and mixed for a minute to obtain an oil-in-water emulsion (A). The stirring energy was 225 J / L. This is summarized in Table 3.
Next, 5 parts of whey powder as a flavor raw material, 5 parts of cocoa powder and 0.23 part of chocolate flavor were added and stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 149 ° C. for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours. An oil-type emulsion (B) was obtained. Table 4 shows the composition of the water phase (3), the oil phase (3), and the flavor material (3).
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 5.
In the flavor evaluation, compared to Comparative Example 3 which will be described later, a strong cocoa feeling was obtained from the top, the flavor was good, and the last cocoa and the finish of milk were also good.

Example 4
Sucrose saturated fatty acid ester which is a water-dispersible emulsifier in 70.1 parts of hot water at 70 ° C. (including hot water in which 0.01 g of sodium bicarbonate and 0.06 part of sodium hexametaphosphate are dissolved in 100 g of hot water) HLB16) 0.05 part, 13 parts of sucrose type liquid sugar, 0.06 part of xanthan gum and 0.13 part of caramel pigment are dispersed to obtain an aqueous phase (4).
Separately, the oil phase (4) is obtained by heating and melting 2 parts of palm soybean mixed hydrogenated oil (melting point: 31 ° C.).
An aqueous phase (4) is charged into a 40 L tank, an oil phase (4) is further added, a four-blade (Fuji Electric Co. Ltd.) is used as a stirrer, and the rotational speed is 572 rpm, 70 ° C., 10 ° C. The mixture was stirred and mixed for a minute to obtain an oil-in-water emulsion (A). The stirring energy was 164 J / L. This is summarized in Table 3.
Next, 4.5 parts of non-fat dry milk powder, 5 parts of whey powder, 5 parts of cocoa powder and 0.09 part of fragrance (chocolate, vanilla, milk) were added and stirred for another 30 minutes, and then homogenized pressure of 15 MPa To obtain an oil-in-water emulsion (B). This was sterilized by direct steam sterilization at 149 ° C. for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 25 MPa, further cooled and aged at 5 ° C. for 24 hours to obtain a final product underwater. An oil-type emulsion (B) was obtained. Table 4 summarizes the composition of the water phase (4), the oil phase (4), and the flavor material (4).
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 5.
In the flavor evaluation, as compared with Comparative Example 4 which will be described later, a flavor with a chocolate feeling was raised from the top, and the balance with the milk flavor from the middle to the last was also good.

Comparative Example 1
A water phase (1) and an oil phase (1) similar to those in Example 1 are prepared, the water phase (1) is charged into a 40 L tank, and the oil phase (1) is further added. Fuji Electric Co., Ltd.) and mixed with stirring at a rotation speed of 572 rpm. The flavoring material (1) was added simultaneously with the start of stirring, and the mixture was stirred and mixed at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion was obtained.
The results of the final product oil-in-water emulsion are summarized in Table 6.
Comparative Example 2
A water phase (2) and an oil phase (2) similar to those in Example 2 were prepared, the water phase (2) was charged into a 40 L tank, and the oil phase (2) was further added. Fuji Electric Co., Ltd.) and mixed with stirring at a rotation speed of 572 rpm. The flavoring material (2) was added simultaneously with the start of stirring, and the mixture was stirred and mixed at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion was obtained.
The results of the final product oil-in-water emulsion are summarized in Table 6.

Comparative Example 3
A water phase (3) and an oil phase (3) similar to those in Example 3 were prepared, the water phase (3) was charged into a 40 L tank, and the oil phase (3) was further added. Fuji Electric Co., Ltd.) and mixed with stirring at a rotation speed of 572 rpm. The flavor material (3) was added simultaneously with the start of stirring, and the mixture was stirred and mixed at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion was obtained.
The results of the final product oil-in-water emulsion are summarized in Table 6.
Comparative Example 4
The same water phase (4) and oil phase (4) as in Example 4 were prepared, the water phase (4) was charged into a 40 L tank, and the oil phase (4) was further added. As a stirrer, four blades (Fuji) Electric Co., Ltd.) was used and stirred and mixed at a rotational speed of 572 rpm. The flavor material (4) was added simultaneously with the start of stirring, and the mixture was stirred and mixed at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 25 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion was obtained.
The results of the final product oil-in-water emulsion are summarized in Table 6.

The results of Comparative Examples 1 to 4 are summarized in Table 6.

(Table 6)

Example 5
Sucrose saturated fatty acid ester (HLB5) which is a water-dispersible emulsifier in 65.43 parts of hot water at 70 ° C. (including hot water in which 0.2 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate are dissolved in 100 g of hot water) To an aqueous phase (5).
Separately, 30 parts of palm kernel oil (melting point: 28 ° C.) is heated and melted, and 0.2 part of lecithin, which is an oil-dispersible emulsifier, is dissolved and dispersed therein to obtain an oil phase (5).
A water phase (5) is charged into a 40 L tank, an oil phase (5) is further added, a four-blade (Fuji Electric Co. Ltd.) is used as a stirrer, and the rotational speed is 572 rpm, 70 ° C., 10 ° C. Stirring for a minute gave an oil-in-water emulsion (A). The stirring energy was 155 J / L. This is summarized in Table 7.
Next, 4 parts of skim milk powder as a flavor raw material was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This was sterilized by steam directly at 144 ° C for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C, homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. Table 8 shows the composition of the water phase (5), the oil phase (5), and the flavor material (5).
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 9.
70 kg of granulated sugar was added to 1 kg of the oil-in-water emulsion (B) after aging for 24 hours and whipped by the above whipping method, and overrun, shape retention, and whipping analysis of water separation were performed according to the above methods. The flavor of the whipped cream was evaluated. These results are also summarized in Table 9.

Table 7 summarizes the stirring energy until the oil-in-water emulsions (A) of Examples 5 to 8 were prepared.

(Table 7)

Table 8 shows the composition of the aqueous phase (5, 6), the oil phase (5, 6) and the flavor material (5, 6) of Example 5 and Example 6.

(Table 8)

As a result of the oil-in-water emulsion (A) of Examples 5 to 8, the results of the final oil-in-water emulsion (B) are summarized in Table 9.

(Table 9)

Example 6
Sucrose saturated fatty acid ester (HLB5) which is a water-dispersible emulsifier in 50.355 parts of hot water at 70 ° C. (including hot water in which 0.06 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate were dissolved in 100 g of hot water) 0.2 part is dispersed to obtain an aqueous phase (6).
Separately, 10 parts of palm kernel oil (melting point 28 ° C.), 10 parts of hardened palm kernel oil (melting point 34 ° C.), 25 parts of hardened oil (rapeseed / palm mixture) (melting point 31 ° C.) are heated and melted. Disperse emulsifier 0.2 parts of lecithin, 0.15 part of sorbitan fatty acid ester (HLB5.1), 0.015 part of sorbitan fatty acid ester (HLB4.9) are dissolved and dispersed to obtain oil phase (6). Table 8 summarizes the composition of the water phase (6), the oil phase (6) and the flavor material (6).
An aqueous phase (6) is charged into a 20 L stainless steel square bat, an oil phase (6) is further added, a TK homomixer (Primics Co., Ltd.) is used as a stirrer, and the rotational speed is 8000 rpm, 70 ° C., 10 ° C. The mixture was stirred and mixed for a minute to obtain an oil-in-water emulsion (A). The stirring energy was 2470 J / L. This is summarized in Table 7.
Next, 4 parts of skim milk powder as a flavor raw material was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This was sterilized by steam directly at 144 ° C for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C, homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 9.
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun, shape retention, and whipping analysis of water separation were performed according to the above methods. The flavor of the whipped cream was evaluated. These results are also summarized in Table 9.

Example 7
A water phase (1) and an oil phase (1) similar to those in Example 1 were prepared, and the water phase (1) was charged into a 20 L stainless steel square bat, and the oil phase (1) was further added. Using a TK homomixer (Primics Co., Ltd.), the mixture was stirred and mixed at 8000 rpm for 1 minute at 70 ° C. to obtain an oil-in-water emulsion (A). The stirring energy was 255 J / L. This is summarized in Table 7.
Next, the same flavor material (1) as in Example 1 was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 9.
In flavor evaluation, compared with the comparative example 1 which is the previous control product, a good cheese flavor and milky taste were felt from the top, and the balance from middle to last was even better than that of Example 1.

Example 8
A water phase (1) and an oil phase (1) similar to those in Example 1 were prepared, and the water phase (1) was charged into a 20 L stainless steel square bat, and the oil phase (1) was further added. Using a TK homomixer (Primics Co., Ltd.), the mixture was stirred and mixed at 70 ° C. for 30 minutes at 8000 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 7662 J / L. This is summarized in Table 7.
Next, the same flavor material (1) as in Example 1 was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 9.
In the flavor evaluation, compared with Comparative Example 1 which is the previous control product, a fairly good cheese flavor and milky taste were felt from the top, and the reverberation from middle to last was also better than Example 9 described later. .

Example 9
A water phase (1) and an oil phase (1) similar to those in Example 1 were prepared, and the water phase (1) was charged into a 20 L stainless steel square bat, and the oil phase (1) was further added. Using a TK homomixer (Primics Co., Ltd.), the mixture was stirred and mixed at 8000 rpm for 10 minutes at 70 ° C. to obtain an oil-in-water emulsion (A). The stirring energy was 2554 J / L. This is summarized in Table 10.
Next, the same flavor material (1) as in Example 1 was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 11.
In flavor evaluation, compared with the comparative example 1 which is the previous control product, a good cheese flavor and milky taste were felt from the top, and the reverberation from middle to last was also better than in Example 7.

Example 10
A water phase (1) and an oil phase (1) similar to those in Example 1 were prepared, and the water phase (1) was charged into a 20 L stainless steel square bat, and the oil phase (1) was further added. A laboratory solution (Primics Co., Ltd.) was used, and the mixture was stirred and mixed at 70 ° C. for 1.5 minutes at a rotational speed of 22000 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 7967 J / L. This is summarized in Table 10.
Next, the same flavor material (1) as in Example 1 was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 11.
In the flavor evaluation, compared with Comparative Example 1 which is the previous control product, a fairly good cheese flavor and milky taste were felt from the top, and the finish from the middle to the last was the same as in Example 8.

Example 11
A water phase (2) and an oil phase (2) similar to those in Example 2 were prepared, the water phase (2) was charged into a 40 L tank, and the oil phase (2) was further added. Fuji Electric Co. Ltd.) was used and stirred and mixed at 70 ° C. for 20 minutes at a rotation speed of 572 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 325 J / L. This is summarized in Table 10.
Next, the same flavor material (2) as in Example 2 was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 11.
In the flavor evaluation, compared with the comparative example 2 which is the previous control product, the strong flavor and milky taste of chestnut are felt in a balanced manner from the top, and there is a good aroma and richness of chestnut even in the middle. The reverberation was also better than Comparative Example 2.

Example 12
A water phase (2) and an oil phase (2) similar to those in Example 2 were prepared, the water phase (2) was charged into a 40 L tank, and the oil phase (2) was further added. Fuji Electric Co., Ltd.) was used and stirred and mixed at 70 ° C. for 30 minutes at a rotational speed of 572 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 487 J / L. This is summarized in Table 10.
Next, the same flavor material (2) as in Example 2 was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 11.
In the flavor evaluation, compared to the comparative example 2 which is the previous control product, a strong chestnut flavor and milky taste are felt in a well-balanced manner from the top, and the chestnut has a good aroma and richness even in the middle. The reverberation over time was even better than Example 11.

  Table 10 summarizes the stirring energy until the oil-in-water emulsions (A) of Examples 9 to 12 were prepared.

(Table 10)

As a result of the oil-in-water emulsion (A) of Examples 9 to 12, the results of the final oil-in-water emulsion (B) are summarized in Table 11.

(Table 11)

Comparative Example 5
A water phase (5) and an oil phase (5) similar to those in Example 5 were prepared, the water phase (5) was charged into a 40 L tank, and the oil phase (5) was further added. Fuji Electric Co., Ltd.) and mixed with stirring at a rotation speed of 572 rpm. The flavoring material (5) was added simultaneously with the start of stirring, and the mixture was stirred and mixed at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This was sterilized by steam directly at 144 ° C for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C, homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C for 24 hours to obtain the final product in water. An oil-type emulsion was obtained.
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun, shape retention, and whipping analysis of water separation were performed according to the above methods. The flavor of the whipped cream was evaluated.

Comparative Example 6
A water phase (6) and an oil phase (6) similar to those in Example 6 were prepared. A water phase (6) was charged into a 20 L stainless steel square bat, and an oil phase (6) was further added. Using a TK homomixer (Primics Co., Ltd.), the flavoring material (6) was added simultaneously with the start of stirring at a rotational speed of 8000 rpm, and stirred and mixed at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This was sterilized by steam directly at 144 ° C for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C, homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C for 24 hours to obtain the final product in water. An oil-type emulsion was obtained.
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun, shape retention, and whipping analysis of water separation were performed according to the above methods. The flavor of the whipped cream was evaluated.

  The results of Comparative Example 5 and Comparative Example 6 are summarized in Table 12.

(Table 12)

Example 13
A water phase (1) and an oil phase (1) similar to those in Example 1 were prepared, the water phase (1) was charged into a 9-ton tank, and the oil phase (1) was further added. Fuji Electric Co. Ltd.) was used and stirred and mixed at 70 ° C. for 15 minutes at a rotational speed of 1200 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 2803 J / L. This is summarized in Table 13.
Next, the same flavor material (1) as in Example (1) was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 14. In the flavor evaluation, compared with Comparative Example 1 which is the previous control product, a good cheese flavor and milky taste were felt from the top, the middle had a rich feeling, and it had a natural and clean flavor over the last.

Example 14
A water phase (2) and an oil phase (2) similar to those in Example 2 were prepared, the water phase (2) was charged into a 9-ton tank, and the oil phase (2) was further added. Fuji Electric Co. Ltd.) was used and stirred and mixed at 70 ° C. for 15 minutes at a rotational speed of 1200 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 2803 J / L. This is summarized in Table 13.
Next, the same flavor material (2) as in Example (2) was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This is directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 15 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product underwater An oil-type emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 14. In the flavor evaluation, compared with the comparative example 2 which is the previous control product, a strong chestnut flavor and milky taste were felt in a balanced manner from the top, and there was a rich feeling even in the middle, and a good finish in the last. .

Example 15
The same aqueous phase (6) and oil phase (6) as in Example 6 were prepared, the aqueous phase (6) was charged into a 9 t tank, and the oil phase (6) was further added. Fuji Electric Co. Ltd.) was used and stirred and mixed at 70 ° C. for 15 minutes at a rotational speed of 1200 rpm to obtain an oil-in-water emulsion (A). The stirring energy was 2639 J / L. This is summarized in Table 13.

次に実施例（６）と同様の風味材（６）を加えて更に３０分間撹拌混合し、水中油型乳化物（Ｂ）を得た。これを岩井機械製殺菌装置で１４４℃４秒間直接蒸気殺菌処理し、７８℃まで冷却後、５ＭＰａの均質化圧力で均質化して、更に冷却後、５℃で２４時間エージングして最終製品の水中油型乳化物（Ｂ）を得た。
水中油型乳化物（Ａ）の結果、最終の水中油型乳化物（Ｂ）の結果を表１４に纏めた。
２４時間エージングした後の水中油型乳化物１ｋｇに７０ｇのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従いオーバーラン、保形性、離水のホイップ分析を行った。またホイップしたクリームの風味の評価を行った。これらの結果も表１４に纏めた。 (Table 13)

Next, the same flavor material (6) as in Example (6) was added and further stirred and mixed for 30 minutes to obtain an oil-in-water emulsion (B). This was sterilized by steam directly at 144 ° C for 4 seconds using a sterilizer manufactured by Iwai Machine, cooled to 78 ° C, homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained.
As a result of the oil-in-water emulsion (A), the results of the final oil-in-water emulsion (B) are summarized in Table 14.
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun, shape retention, and whipping analysis of water separation were performed according to the above methods. The flavor of the whipped cream was evaluated. These results are also summarized in Table 14.

(Table 14)

  The present invention relates to a method for producing an oil-in-water emulsion excellent in flavor utilizing the scent and taste of a flavor material, using fats and oils, a flavor material, an emulsifier and water as raw materials.

Claims (6)

A method for producing an oil-in-water emulsion using oils and fats, a flavoring material, an emulsifier and water as raw materials, and is a method of separately using a flavoring material and an emulsifier when preparing an oil-in-water emulsion, An oil-in-water emulsion (A) is prepared using an emulsifier and water, and then an oil-in-water emulsion (B) is prepared using a flavoring material, and then sterilized or sterilized. Manufacturing method. The method for producing an oil-in-water emulsion (B) according to claim 1, wherein the emulsifier is one or more selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. The method for producing an oil-in-water emulsion (B) according to claim 1, wherein when the oil-in-water emulsion (A) is stirred and mixed, the stirring energy is 0.05 J / L or more. The manufacturing method of the oil-in-water emulsion (B) of Claim 1 whose product temperature of the oil-in-water emulsion (A) at the time of using a flavor material is the range of 40-80 degreeC. The manufacturing method of the oil-in-water emulsion (B) of Claim 1 whose median diameter of the oil-and-fat particle | grains of an oil-in-water emulsion (A) is the range of 0.3-500 micrometers. The method for producing an oil-in-water emulsion (B) according to any one of claims 1 to 5, wherein the oil-in-water emulsion (B) is foamable.