JP2015077123A - Emulsification material for oil-in-water type emulsified fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an emulsification material for an oil-in-water type emulsified fat derived from natural materials and useful in wide application.SOLUTION: There is provided an emulsification material for an oil-in-water type emulsified fat satisfying the following (A) and (B): (A) having phospholipid derived from milk and milk protein and being aqueous liquid containing milk protein of 1 to 15 pts.mass based on 1 pts.mass of phospholipid derived from milk; and (B) having pH of 2.5 to 6.4. The emulsification material for the oil-in-water type emulsified fat preferably has the content of phospholipid derived from milk of 2 mass% or more in a solid content.

Description

  The present invention relates to an oil-in-water emulsified fat emulsified material that can be used in a wide range of applications, and an oil-in-water emulsified fat obtained using the emulsified material.

  In recent years, in response to increasing consumer awareness of health and food safety and safety, there is a growing trend to suppress the use of chemically synthesized food additives and substitute natural ingredients. Among them, synthetic emulsifiers have a unique taste and bitterness, especially in oil-in-water emulsions where it is easy to feel the taste components, so the effect is significant. It is done. However, since there are many types of synthetic emulsifiers, they can be selected according to the application, and there are also merits that they are highly effective, and it has been difficult to replace them with naturally derived materials.

  As a study for stabilizing the emulsification while substituting the chemically synthesized emulsifiers that have been carried out so far, for example, a method comprising a specific formulation containing ι-carrageenan having a calcium content of 1.5% by weight or less ( Patent Document 1), a method using modified pectin obtained by heat-treating sugar beet-derived sugar beet pectin under specific conditions (Patent Document 2), containing a specific amount of caseinate, non-fat milk solids, lecithin or lysolecithin And foaming cream (Patent Document 3).

  However, since the thickening polysaccharides are used in the methods of Patent Documents 1 and 2, respectively, the influence on flavor and texture is likely to occur, and the foaming cream of Patent Document 3 has restrictions on formulation, both of which have applications. It was limited.

  On the other hand, as a method for obtaining an emulsified active substance in milk at a higher concentration, the present applicants have used a water phase component produced when producing butter oil from cream or butter (Patent Document 4). The emulsification active substance (patent document 5) formed by lysing the aqueous phase component containing the phospholipid produced when manufacturing a butter oil from cream or butter was proposed.

  However, although the method of Patent Document 4 has a certain effect, there is room for further improvement in emulsion stability and the like, and the emulsion active substance of Patent Document 5 can obtain better emulsion stability. However, there was a case where the expression of the flavor was reduced with lysing and the applicable foods and drinks were limited.

  As described above, there remains a problem in producing an oil-in-water emulsion having good emulsification stability and good flavor while suppressing the use of chemically synthesized emulsifiers.

JP 2001-128625 A WO2007 / 037347 Pamphlet Japanese Patent Laid-Open No. 10-215783 JP 2002-51700 A JP 2003-235462 A

Accordingly, an object of the present invention is to provide an emulsified material for oil-in-water emulsified fat that is derived from a natural material and can be used in a wide range of applications.

As a result of various studies to solve the above problems, the present inventors have used an aqueous liquid in which milk-derived phospholipid and milk protein are present in a certain ratio and have a pH of 2.5 to 6.4 as an emulsifying material. It has been found that a good oil-in-water emulsified fat can be obtained without causing sourness or miscellaneous taste.
The present invention has been completed based on the above findings.

That is, this invention is an emulsification material for oil-in-water type emulsified fat characterized by satisfy | filling following (A) and (B).
(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.

  ADVANTAGE OF THE INVENTION According to this invention, the emulsification material for oil-in-water type emulsified fats which can be used for a wide use can be obtained. Moreover, the oil-in-water type emulsified fat obtained by using the emulsifying material has excellent emulsification stability.

Hereinafter, the emulsified material for oil-in-water emulsified fat of the present invention will be described in detail.
The emulsified material for oil-in-water emulsified fat of the present invention satisfies the following (A) and (B).
(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.

First, the condition (A) will be described.
It is known that various animal milks contain a large amount of energy sources such as lipids, proteins, lactose, amino acids and the like in order to assist initial development, and these are stably present in an oil-in-water emulsified state. It is mainly phospholipids and milk proteins that play a major role in the emulsion stability of milk. For example, in milk, the content of milk proteins is 3.3 to 3.8% by mass, and phospholipids are 0. It is 03-0.04 mass%.

  In the emulsified material for oil-in-water emulsified fat of the present invention, the aqueous liquid of the above condition (A) contains milk-derived phospholipid and milk protein, and the content ratio of milk-derived phospholipid and milk protein is the above. It is necessary to have an aqueous liquid that is very different from the content ratio in milk. That is, it is an aqueous liquid containing 1 to 15 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid, and preferably 1.2 to 13 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid. More preferably, it is 1.5-10 mass parts, Most preferably, it is 2-5 mass parts.

  The aqueous liquid here means an oil-in-water emulsion in which a small amount of an oil-soluble component is dispersed mainly in an aqueous phase in addition to an aqueous solution.

In the present invention, when the milk protein is less than 1 part by mass or more than 15 parts by mass with respect to 1 part by mass of phospholipid derived from milk, the emulsifying power of the finally obtained emulsifier is It will be greatly inferior.
It is not clear why milk-derived phospholipids and milk proteins are contained in a specific ratio in order to exert the effects of the present invention, but it is not clear that phospholipids and milk depend on pH conditions described later. The present inventors consider that the protein forms a complex, and the balance between phospholipid and milk protein may be important.

As a method of obtaining an aqueous liquid that satisfies the above condition (A), milk-derived raw material (hereinafter simply referred to as “milk raw material”) having 1 to 15 parts by weight of milk protein relative to 1 part by weight of milk-derived phospholipid content. A raw material containing a large amount of milk-derived phospholipid and a raw material containing a large amount of milk protein so as to satisfy the condition (A), and a milk-derived phospholipid and Examples thereof include a method of adding milk-derived phospholipid and / or milk protein to a raw material containing a large amount of milk protein so as to satisfy the condition (A).
In the present invention, among the above methods, it is preferable to use the milk raw material in that an emulsified material having a larger emulsifying power can be obtained and the flavor is good.

The content of milk-derived phospholipid in the aqueous liquid satisfying the condition (A) is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5%, based on the solid content of the aqueous liquid. It is at least mass%.
Examples of phospholipids derived from milk include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, sphingomyelin, and lysophospholipid.

In the aqueous liquid satisfying the condition (A), the milk protein content is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 25% by mass based on the solid content of the aqueous liquid. 35% by mass.
Examples of the milk protein include whey proteins such as α-lactalbumin, β-lactoglobulin and lactalbumin, casein, and skim milk powder, whole milk powder, and total milk protein containing these milk proteins.

  Moreover, 2-60 mass% is preferable in the aqueous liquid which satisfy | fills condition (A), 5-50 mass% is more preferable, 10-40 mass% is the most preferable.

  Specific examples of the above milk raw material, which is a preferable raw material as an aqueous liquid satisfying the condition (A), include an aqueous phase component produced when producing butter oil from cream or butter, and milk, goat milk, sheep Those produced from milk such as milk and human milk are preferred, and those produced from milk are particularly preferred.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, it is possible to use a product obtained by further concentrating the above-described milk raw material, a dried product, a product subjected to a freezing treatment, or the like. However, as an finally obtained emulsifying material, emulsifying power is better. It is preferable to use one that has not undergone a drying step. Moreover, it is preferable not to use the thing concentrated using the solvent from the problem on flavor.

  The milk material may be subjected to a homogenization treatment. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  The milk raw material may be subjected to UHT heat treatment. Although there is no restriction | limiting in particular as conditions for UHT heat processing, Preferably temperature conditions are 120-150 degreeC, and processing time becomes like this. Preferably it is 1 to 6 seconds.

In the present invention, a lysed product in which a part or all of the phospholipid in the milk raw material is lysed can be used, but it is preferable not to use a lysed product in terms of flavor. When a lysate is used, the oil-in-water emulsified fat finally obtained may have a bitter taste depending on the application.
Examples of the lysed product include a product obtained by lysing a milk raw material as it is, and a product obtained by lysing a milk raw material after concentration. These lysates are included in the phospholipid content in the present invention.

  In the case of lysing the phospholipid in the milk raw material, a method of treating with phospholipase A can be mentioned. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The quantification of phospholipid in the present invention can be measured, for example, by the following method.
Here, the case of the milk raw material will be described as an example. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

Next, the condition (B) will be described.
The emulsifying material for oil-in-water emulsified fat of the present invention needs to have a pH of 2.5 to 6.4.
As a method of satisfying the above condition (B), a method of adjusting an aqueous liquid satisfying the above condition (A) with an acid, a method of using an aqueous liquid satisfying the above conditions (A) and (B) in advance, the above condition ( The method etc. which process the aqueous liquid which satisfy | fills A) so that pH may be set to 2.5-6.4 by lactic acid fermentation etc. are mentioned.
In the present invention, among the above methods, a method of adding an acid to an aqueous liquid that satisfies the condition (A) and adjusting the aqueous liquid to have a pH of 2.5 to 6.4 is preferable. This is because it is simpler and more efficient than other methods, and the flavor can be adjusted by appropriately changing the type of acid.

The pH of the condition (B) is preferably pH 3.0 to 6.1, more preferably 4.0 to 6.0, and most preferably 4.7 to 5.8.
If the pH of the emulsified material for oil-in-water emulsified fat is greater than 6.4, the acid treatment becomes insufficient and the effect of the present invention is not observed. When pH is lower than 2.5, a miscellaneous taste will arise and when used for oil-in-water emulsified fat, the flavor will be greatly impaired.

  When the acid is used so that the pH is 2.5 to 6.4, the acid used may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk Although foods and drinks containing organic acids such as yogurt can be used, it is preferable to use phytic acid and gluconic acid in the present invention because they have less acidity and do not affect the flavor.

  When an acid is used to adjust the pH of the emulsified material for oil-in-water emulsified fat to 2.5 to 6.4, the amount of acid used is not particularly limited, and the oil-in-water emulsified fat is considered while considering the flavor. What is necessary is just to use so that pH of the emulsifier for water may be set to 2.5-6.4. The temperature condition and reaction time in the case of adjusting with an acid so as to satisfy the above condition (B) can be set to any conditions without particular limitation, but preferably stirred for 30 seconds or more under 0 to 70 ° C conditions. Is preferred.

It is preferable to further add a calcium salt to the emulsified material for oil-in-water emulsified fat of the present invention. The addition amount of the calcium salt is preferably 0.01 to 1 part by mass, and 0.02 to 0.5 part by mass with respect to 1 part by mass of the phospholipid contained in the emulsion for oil-in-water type emulsified fat. Is more preferable.
By containing the calcium salt in the above range, the emulsifying power can be further improved.

  Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of these can be used in combination. .

  In the present invention, it is preferable to homogenize with a homogenizer during and / or after preparing the emulsified material for oil-in-water emulsified fat. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  Furthermore, you may perform UHT heat processing as needed. The UHT heat treatment conditions are not particularly limited, but the temperature conditions are preferably 120 to 160 ° C, more preferably 130 to 150 ° C, most preferably 139 to 146 ° C, and the treatment time is preferably 1 to 6 seconds. More preferably, it is 2 to 6 seconds, and most preferably 4 to 6 seconds.

  The homogenization treatment and the UHT heat treatment may be performed only by the homogenization treatment, may be performed only by the UHT heat treatment, or may be performed before and / or after the UHT heat treatment.

  And you may perform cooling operation, such as rapid cooling and slow cooling.

Next, the oil-in-water emulsified fat of the present invention will be described.
The oil-in-water emulsified fat of the present invention is an oil-in-water emulsified fat using the above-mentioned emulsified material for oil-in-water emulsified fat, and contains edible oil and fat, water, and other components as required.

  The oil-in-water type emulsified fat of the present invention has greatly improved emulsification stability and the like without impairing the flavor due to acidity, bitterness, and miscellaneous taste. Improving emulsification stability means, for example, improved shaking resistance during transportation, improved heat shock resistance, and mechanical resistance when used for foaming oil-in-water emulsified fat (continuous whipping machine etc. When foaming using a machine, the cream may not be used due to phase inversion due to the physical impact of the machine, or the range of conditions for the machine to obtain a predetermined easy-to-handle hardness may be extremely harsh. If you use a machine such as a nappe machine or a topping machine to apply or make flowers on a cake, the cream will harden over time due to the external impact of the machine, and the work will be hindered. It is expressed that the mechanical resistance is inferior).

  In the oil-in-water emulsified fat of the present invention, the content of the emulsified material for oil-in-water emulsified fat is such that the phospholipid contained in the oil-in-water emulsified fat emulsion is based on the oil content in the oil-in-water emulsified fat. Preferably it is 0.05-3 mass%, More preferably, it is 0.1-2.5 mass%, Most preferably, it is 0.3-2 mass%.

The edible fat used in the oil-in-water emulsified fat of the present invention is not particularly limited, but for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, From safflower oil, beef fat, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and transesterification Examples thereof include processed fats and oils that have been subjected to one or more selected treatments.
Among these, it is preferable to use soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.

  The oil content of the oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 1 to 50% by mass, and more preferably 5 to 45% by mass.

  The water content of the oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 30 to 99% by mass, and more preferably 40 to 90% by mass.

  In addition, the oil-in-water type emulsified fat of the present invention, if necessary, emulsifier, stabilizer, protein, sugar, fruit juice, jam, cacao and cacao products, coffee and coffee products and other flavoring ingredients, seasonings, flavorings, coloring A preservative, preservative, antioxidant, pH adjuster and the like may be added.

The emulsifier is not particularly limited. Fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxy Examples include ethylene sorbitan monoglyceride. These emulsifiers can be used alone or in combination of two or more, but it is preferable not to use a synthetic emulsifier.
The content of the emulsifier is preferably 0 to 1% by mass, more preferably 0 to 0.5% by mass in the oil-in-water type emulsified fat of the present invention.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Stabilizers such as carrageenan, alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like can be mentioned. These stabilizers can be used alone or in combination of two or more.
The content of the stabilizer is preferably 0.1% by mass or less, more preferably 0.05% by mass or less in the oil-in-water type emulsified fat of the present invention.

  Although it does not specifically limit as said protein, For example, whey proteins, such as (alpha) -lactalbumin, (beta) -lactoglobulin, lactalbumin, casein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphosaccharide Examples include proteins, egg proteins such as ovalbumin, conalbumin, ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or two or more proteins or in the form of a food material containing one or two or more proteins.

  Food materials containing this protein include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skimmed milk, skimmed milk, processed milk, butter, cream, cheese, cream cheese, frozen and modified Cream cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened milk, sweetened defatted milk, fermented milk, lactic acid bacteria beverage, milk drink, soy milk, whole milk Eggs, egg yolks, egg whites, salted egg yolks, sweetened egg yolks, enzyme-treated egg yolks, etc. Powdered milk, prepared milk powder, casein calcium, whey protein concentrate, total milk protein, powdered whole egg, powdered egg yolk, powdered egg white, egg white content Things, wheat protein, soybean flour, concentrated soybean protein, pea protein, corn protein, and a powdered food materials such as blood plasma powder.

  The content of the protein is preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass in the oil-in-water emulsified fat of the present invention. The protein contained in the oil-in-water emulsified fat emulsifying material of the present invention is included in the protein content.

  As will be described later, when a protein other than milk protein derived from the oil-in-water emulsified emulsion material is contained in the oil-in-water emulsified fat of the present invention, it is added after emulsification in the oil-in-water type. Is preferred.

The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol Saccharides such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.
The blending amount of the saccharide is preferably 0 to 30% by mass, more preferably 0 to 10% by mass in the oil-in-water emulsified fat of the present invention.

Next, the preferable manufacturing method of oil-in-water type emulsified fat is demonstrated.
As the first method, first, an emulsified material for oil-in-water emulsified fat of the present invention, an aqueous phase containing water and other water-soluble components as necessary, edible fat and oil and other oil-soluble components as needed Are separately prepared, the aqueous phase and the oil phase are mixed and emulsified, and emulsified into an oil-in-water type.

  If necessary, this may be homogenized in a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave using direct heating type such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heating or heat sterilization treatment may be performed, or heating may be performed by cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.

In the present invention, when protein is added as the “other water-soluble component”, it is preferably added after emulsification, and more preferably after homogenization when homogenization is performed after emulsification.
If a protein other than “milk protein derived from an emulsified material for oil-in-water emulsified fat” is added before emulsification, the emulsification may become unstable.

  As a second method of the preferred method for producing the oil-in-water emulsified fat, a method of preparing the oil-in-water emulsified fat during the production of the above-mentioned emulsified material for oil-in-water emulsified fat can be mentioned. That is, when manufacturing the said emulsification material for oil-in-water type emulsified fats, another component is added and oil-in-water type emulsified fats are prepared simultaneously.

In the following, the “second method” will be described by taking as an example the case where the milk raw material is used.
First, an aqueous phase containing the milk raw material, water and other raw materials as required, and an oil phase containing edible fats and oils and other raw materials as necessary are prepared separately, and then the aqueous phase and the oil are prepared. Mix the phases.

At this time, to the mixture of the water phase and the oil phase or the water phase, an acid used in the production of the oil-in-water emulsified fat emulsion described above is added as necessary, and the pH of the mixture or the water phase before emulsification. Is adjusted to 2.5 to 6.4. Subsequently, it is emulsified in an oil-in-water type.
Here, when the pH is adjusted after the emulsification is completed, that is, when the acid is added after the emulsification is completed and the pH is adjusted to 2.5 to 6.4, the emulsion stability is large. The effect of the present invention cannot be obtained.
The reason for this is that after the emulsification is completed, the surface area of the emulsification interface is large, so the components involved in the emulsification are already arranged at the interface, and it is difficult to produce an emulsified material even if an acid is added thereafter. Or, I think that the effect of the produced emulsifying material is hard to be produced.
Here, the “emulsification completed” state refers to a state in which the average particle diameter of oil droplets is 10 μm or less.

  If necessary, this may be homogenized in a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave using direct heating type such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heating or heat sterilization treatment may be performed, or heating may be performed by cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.

  In the “second method”, as in the case of the “first method”, when a protein is added as the “other water-soluble component”, it is preferably added after emulsification, and when homogenization is performed after emulsification More preferably, it is added after homogenization.

The oil-in-water emulsified fat of the present invention is mainly used as a whipping cream, as well as for confectionery materials, coffee and coffee whitener, ice cream, and bread kneading. The characteristics of the oil-in-water emulsified fat of the present invention are not lost even when the emulsified fat and fresh cream are mixed to form a blend. Further, the foamed cream can be used under refrigerated, frozen, and room temperature storage and distribution conditions.
In the above application, since the oil-in-water emulsified fat of the present invention has improved acid resistance, the oil-in-water emulsified fat of the present invention may be used together with an acidic food such as an acidic dessert or kneaded. Problems due to acid such as roughening, solidification and separation do not occur.
Here, the use of oil-in-water emulsified fat together with acidic food means that the acid food and the oil-in-water emulsified fat of the present invention are in contact with each other. Or, the oil-in-water emulsified fat and the acidic food are laminated, the oil-in-water emulsified fat is dispersed in the acidic food, the acid food is dispersed in the oil-in-water emulsified fat, etc. It is done.
Here, the acidic food is a food having an aqueous phase pH of 5.5 or less, preferably 3.5 to 5.0, using an acidic food material such as fruit juice, vegetable juice, or acidulant. Acidic seasonings such as mayonnaise and dressing, acidic beverages such as soda and fermented milk beverages, and acidic desserts such as fruit mousse, cheese mousse, fruit jelly, fruit jam, coffee jelly, rare cheesecake, and yogurt.
The fruit juice and vegetable juice include strawberry, cassis, blueberry, yuzu, acerola, apricot, plum, tangerine, orange, kiwifruit, guava, grapefruit, cherry, shikwasa, watermelon, pear, natsumikan, hinata summer, pineapple. , Lotus cup, Passion fruit, Papaya, Biwa, Grape, Mango, Melon, Mangosteen, Yellow peach, White peach, Lychee, Raspberry, Apple, Lemon, Sudachi, Kavos, Hebes and other juices, Tomato and other vegetable juices, Above juice And processed products such as puree and paste in which the water content of the vegetable juice is reduced.
Further, as the acidulant, specifically, among adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, carbon, acetic acid, fumaric acid, malic acid, phosphoric acid, and salts thereof 1 type (s) or 2 or more types can be used.
In addition, fermented foods, such as cheese, fermented milk, fermented fruit juice, wine, coffee, etc. are mentioned as acidic food materials other than fruit juice and a sour agent.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

Manufacture of emulsified material for oil-in-water emulsified fat
Among the formulations described in [Table 1], ingredients other than acids (phytic acid, gluconic acid, lactic acid) are mixed with stirring under 55 ° C. conditions, followed by acid (phytic acid, 50% phytic acid [= 50 Mass% phytic acid aqueous solution], gluconic acid, and lactic acid), respectively, and after adjusting the pH, the mixture was homogenized at a pressure of 3 MPa, and the emulsions A to E for oil-in-water emulsified fats of the present invention from Production Examples 1 to 13, respectively. M was obtained. Moreover, the emulsifiers N-O for oil-in-water type emulsified fat were obtained from the comparative manufacture examples 1-2, respectively.

The milk phospholipid and milk protein contents in each raw material are as follows.
Milk raw material A1: Concentrate of aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 10.5 mass%, milk solid content 38 mass%, and milk solid The content of phospholipid in the portion is 9.7% by mass)
High milk phospholipid content component: 2100 ml of hexane with respect to 900 g of the concentrate of the aqueous phase component produced when producing butter oil from the cream and 650 g of the dried aqueous phase component produced when producing butter oil from the cream, After adding 4300 ml of ethanol and mixing, the mixture was stirred for 3 hours and filtered to collect the filtrate. Subsequently, after the obtained filtrate was concentrated with an evaporator, the solvent was completely removed under a nitrogen atmosphere to obtain 200 g of a phospholipid-rich component. (Phospholipid content 19.5 mass%, protein content 0 mass%, milk solid content 100 mass%)
Buttermilk powder: phospholipid content 1.67% by mass, milk protein content 32.7% by mass
Buttermilk concentrate: 100 parts by mass of fresh cream (oil content: 47% by mass) were subjected to charring at 10 ° C., followed by filtration to recover the filtrate (43 parts by mass) to obtain buttermilk. Subsequently, the obtained buttermilk was concentrated so that the liquid volume was about one third, and a buttermilk concentrate was obtained. (Buttermilk concentrate phospholipid content 0.53% by mass, protein content 10.9% by mass, milk solid content 33% by mass)

Production of oil-in-water emulsified fat [Example 1]
After adding a sodium methylate as a catalyst to an oil / fat blend obtained by mixing 55 parts by mass of palm extremely hardened oil having an iodine value of 1 and 45 parts by mass of palm kernel oil, a non-selective transesterification reaction is performed, followed by decolorization (white clay) 3%, 85 ° C., under reduced pressure of 0.93 kPa or less) and deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 0.4 kPa or less) to obtain transesterified fat / oil A ′.

33 parts by mass of palm kernel oil, 3 parts by mass of transesterified fat / oil A ', and 6 parts by mass of the middle melting point of palm fraction were mixed and dissolved by heating at 65 ° C to obtain an oil phase. On the other hand, 10 parts by mass of the emulsion material A for oil-in-water emulsified fat, 0.1 part by mass of sucrose fatty acid ester (HLB16), and 47.9 parts by mass of water were mixed and dissolved by heating at 65 ° C. to obtain an aqueous phase. The oil phase and the aqueous phase are mixed and emulsified to prepare a preliminary emulsion, homogenized at a pressure of 3 MPa, and then sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion a which is an oil-in-water emulsified fat of the present invention.

[Examples 2 to 13]
The oil-in-water emulsified fat of the present invention is the same as in Example 1 except that the oil-in-water emulsified fat emulsified material A is replaced with oil-in-water emulsified fat emulsified materials B to M10 parts by mass, respectively. Foamable oil-in-water emulsions b to m were obtained.

[Example 14]
33 parts by mass of palm kernel oil, 3 parts by mass of transesterified fat / oil A ', and 6 parts by mass of the middle melting point of palm fraction were mixed and dissolved by heating at 65 ° C to obtain an oil phase. On the other hand, a concentrate of water phase components produced when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 10.5% by mass, milk solid content 38% by mass, and milk solid content Content of 9.7% by mass), 9.96 parts by mass, 0.1 part by mass of sucrose fatty acid ester (HLB16), 47.897 parts by mass of water, and 0.043 part by mass of phytic acid. After the addition, the mixture was dissolved by heating at 65 ° C. to obtain an aqueous phase. The pH of this aqueous phase was 5.68. The oil phase and the aqueous phase are mixed and emulsified to prepare a preliminary emulsion, homogenized at a pressure of 3 MPa, and then sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion n which is an oil-in-water emulsion fat of the present invention.

[Example 15]
33 parts by mass of palm kernel oil, 3 parts by mass of transesterified fat / oil A ', and 6 parts by mass of the middle melting point of palm fraction were mixed and dissolved by heating at 65 ° C to obtain an oil phase. On the other hand, 4 parts by mass of the emulsion material A for oil-in-water emulsified fat, 0.1 part by mass of sucrose fatty acid ester (HLB16), and 53.6 parts by mass of water were mixed and dissolved by heating at 65 ° C. to obtain an aqueous phase. The oil phase and the aqueous phase are mixed and emulsified to prepare a pre-emulsion, homogenized at a pressure of 3 MPa, added with 0.3 parts by weight of whey protein concentrate (WPC), and then stirred. The mixture was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 4 seconds, homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion o which is an oil-in-water emulsion of the present invention.

[Example 16]
The oil-in-water emulsified fat of the present invention was the same as Example 1 except that 10 parts by mass of the emulsion material A for oil-in-water emulsified fat was changed to 20 parts by mass and 47.9 parts by mass of water were changed to 37.9 parts by mass, respectively. A foamable oil-in-water emulsion p was obtained.

[Example 17]
The foamable oil-in-water emulsion q, which is the oil-in-water emulsion fat of the present invention q, as in Example 1 except that sucrose fatty acid ester is not added and that 47.9 parts by weight of water is 48 parts by weight. Got.

[Example 18]
33 parts by mass of palm kernel oil, 3 parts by mass of transesterified fat / oil A ', and 6 parts by mass of the middle melting point of palm fraction were mixed and dissolved by heating at 65 ° C to obtain an oil phase. On the other hand, 10 parts by mass of an oil-in-water emulsified emulsion A, 0.1 part by mass of sucrose fatty acid ester (HLB16), and 47.8 parts by mass of water were mixed and heated to 65 ° C and dissolved to obtain an aqueous phase. The oil phase and the aqueous phase are mixed and emulsified to prepare a pre-emulsion, homogenized at a pressure of 3 MPa, added with 0.1 part by weight of whey protein concentrate (WPC), and then stirred. The mixture was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 4 seconds, homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion r which was an oil-in-water emulsion fat of the present invention.

[Comparative Examples 1-2]
In the same manner as in Example 1 except that 10 parts by mass of each of the oil-in-water emulsified fat emulsifiers N to O was used instead of the oil-in-water emulsified fat emulsified material A, the oil-in-water emulsified fat of Comparative Example was used. Some foamable oil-in-water emulsions s to t were obtained.

[Comparative Example 3]
33 parts by mass of palm kernel oil, 3 parts by mass of transesterified fat / oil A ', and 6 parts by mass of the middle melting point of palm fraction were mixed and dissolved by heating at 65 ° C to obtain an oil phase. On the other hand, a concentrate of water phase components produced when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 10.5% by mass, milk solid content 38% by mass, and milk solid content Phospholipid content of 9.7% by mass), 10 parts by mass, 0.1 part by mass of sucrose fatty acid ester (HLB16) and 47.9 parts by mass of water were mixed and dissolved by heating at 65 ° C. to obtain an aqueous phase. . The pH of this aqueous phase was 6.52. The oil phase and the aqueous phase are mixed and emulsified to prepare a preliminary emulsion, homogenized at a pressure of 3 MPa, and then sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion u which is an oil-in-water emulsion fat of Comparative Example.

[Comparative Example 4]
33 parts by mass of palm kernel oil, 3 parts by mass of transesterified fat / oil A ', and 6 parts by mass of the middle melting point of palm fraction were mixed and dissolved by heating at 65 ° C to obtain an oil phase. On the other hand, a concentrate of water phase components produced when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 10.5% by mass, milk solid content 38% by mass, and milk solid content The phospholipid content of 9.7% by mass) 9.96 parts by mass, 0.1 part by mass of sucrose fatty acid ester (HLB16), and 47.897 parts by mass of water were mixed and dissolved by heating at 65 ° C. It was. The pH of this aqueous phase was 6.52. The oil phase and the aqueous phase are mixed and emulsified to prepare a pre-emulsion, and then homogenized at a pressure of 3 MPa, 0.043 parts by mass of phytic acid is added and mixed, and then a VTIS sterilizer ( The product was sterilized at 140 ° C. for 4 seconds with an Alfa Laval UHT sterilizer, homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in the refrigerator for 24 hours to obtain a foamable oil-in-water emulsion v, which is an oil-in-water emulsion fat of Comparative Example. The pH of the obtained foamable oil-in-water emulsion v was 5.70.

[Comparative Example 5]
33 parts by weight of palm kernel oil, 3 parts by weight of transesterified oil A ′, and 6 parts by weight of the middle fraction of palm fraction were mixed and dissolved by heating at 65 ° C., 0.2 parts by weight of soy lecithin, 0. 1 part by mass and 0.1 part by mass of glycerin fatty acid ester (HLB4) were added to obtain an oil phase. On the other hand, 0.2 part by mass of sucrose fatty acid ester (HLB16), 4 parts by mass of skim milk powder, 0.5 part by mass of sodium caseinate, and 52.9 parts by mass of water were mixed and dissolved by heating at 65 ° C. to obtain an aqueous phase. . The pH of this aqueous phase was 6.59. The oil phase and the aqueous phase are mixed and emulsified to prepare a preliminary emulsion, homogenized at a pressure of 3 MPa, and then sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion w which is an oil-in-water emulsion fat of Comparative Example.

Evaluation of oil-in-water emulsified fat Regarding the obtained foamable oil-in-water emulsions a to r of the present invention and the foamable oil-in-water emulsions s to w of Comparative Examples, the emulsion stability during storage is described below. Evaluation was carried out by the method. The results are shown in [Table 2].
Further, the foamable oil-in-water emulsions a to r of the present invention and the foamable oil-in-water emulsions s to w of the comparative example are put into a mixer bowl, and 700 rpm per minute using a vertical mixer. Foaming was carried out at a speed until the optimum foaming state was reached, and the flavor of the obtained whipped cream was evaluated by the following method. The results are shown in [Table 2] below.

[Evaluation method of emulsion stability]
-Evaluation of bottling After foaming oil-in-water emulsions a to w were each temperature-controlled at 20 ° C for 1 hour, they were vibrated in a horizontal direction at 100 times / 37 seconds using a vibrator. The number of vibrations until the foamable oil-in-water emulsion loses fluidity is 10,000 or more, 7,000 to less than 10,000, ◯, 4000 to less than 7,000, and 4,000 Those less than were marked with x.

-Daily stability The foamable oil-in-water emulsions a to w were stored for a long time at 5 ° C, and the amount of lysed after 10 days, 50 days, and 100 days was evaluated according to the following criteria.
−… No separation can be seen ±… A little separation can be confirmed +… A clear separation can be seen +++… A severe separation can be seen

[Flavor evaluation method]
-Evaluation of sourness The sensory test was conducted by 15 panelists on the sourness when whipped cream was put in the mouth. Evaluate in three levels: those that do not feel sour at all, those that feel sour, and those that can neither say, give 2 points to those that do not feel at all, 1 point to those that can say neither, give 0 points to those that feel strongly ◎ + for those having a total score of 28 or more, ◎ for の も の + 25-27, ○ for 20-24, △ for 15-19, and x for 14 or less.

-Evaluation of bitterness and miscellaneous taste Bitterness and miscellaneous taste when whipped cream was put in the mouth were subjected to a sensory test with 15 panelists. Evaluate it in three levels, one that doesn't feel bitterness or miscellaneous taste, one that feels bitterness or miscellaneous taste strongly, or one that can't be said to be neither, and feels two points for those that don't feel at all, one point for things that can't be said either 0 points are given to the objects, ◎ + if the total score is 28 points or more, ◎ if 25 to 27 points, ◯ if 20 to 24 points, △ if 15 to 19 points, △, 14 points or less The thing was set as x.

Claims (4)

An emulsified material for oil-in-water emulsified fat, characterized by satisfying the following (A) and (B).
(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.   Furthermore, the emulsification material for oil-in-water type emulsified fats of Claim 1 whose content of milk-derived phospholipid is 2 mass% or more in solid content.   The emulsified material for oil-in-water emulsified fat according to claim 1 or 2, comprising an organic acid. The oil-in-water type emulsified fat which uses the emulsifier for oil-in-water type emulsified fats as described in any one of Claims 1-3.