JP2016032438A - Method for producing oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a relatively high oil content of oil-in-water type emulsion containing fat and oil, protein, an emulsifier, and water and having good flavor excellent in milk taste feeling and rich taste by a simple method.SOLUTION: A method for producing an oil-in-water type emulsion using fat and oil, milk protein, an emulsifier, and water as raw materials comprises: preparing a preliminary emulsion (A) containing 50-85 wt% oil using the fat and oil, the emulsifier, and the water excluding the milk protein; preparing a final emulsion (C) by stirring and mixing a preliminary emulsion (A') obtained by passing the preliminary emulsion (A) through a hydrophilic porous membrane having micropores of 10 μm or less with a water phase (B) obtained by atomizing an aqueous solution containing the milk protein; and subsequently performing direct heat sterilization and indirect cooling to obtain an oil-in water type emulsion (D).SELECTED DRAWING: None

Description

The present invention relates to a method for producing an oil-in-water emulsion containing fats and oils, milk proteins, emulsifiers and water, and more specifically, production of an oil-in-water emulsion having a relatively high oil content of 30 to 50% by weight. Regarding the method.

Oil-in-water emulsions are widely used to enhance palatability of western confectionery, desserts and the like. Specifically, foaming of oil-in-water emulsions (whipped cream) is topped on desserts such as pudding, jelly, decorations and sanding of cakes, pudding, bavalore, jelly, etc. The example used for kneading is mentioned.
Oil-in-water emulsions include raw milk, concentrated milk, fresh cream, compound cream, vegetable oils and fats and synthetic creams made from non-fat milk solids derived from dairy products other than fresh milk and fresh cream, vegetable oils and fats There are vegetable creams made mainly from vegetable proteins. These oil-in-water emulsions contain oils and fats, milk proteins, emulsifiers and water, and are mainly used after being refrigerated and stored in a refrigerator. The production process generally involves raw material preparation, pre-emulsification, pre-heating, heat sterilization, cooling and aseptic filling, and through this process, an oil-in-water emulsion with excellent storage stability is obtained. Yes.

In the production of the oil-in-water emulsion, each step greatly affects the flavor of the oil-in-water emulsion finally obtained, so each step is appropriately set according to the target oil-in-water emulsion. There is a need.

The preliminary emulsification step is a step of preliminarily emulsifying after the raw material preparation, and the preliminary emulsion is prepared by stirring and mixing the oil phase and the aqueous phase. The preheating step is a step of directly or indirectly heating the pre-emulsified liquid to about 70 to 90 ° C. The heat treatment suppresses the load of the next heat sterilization step, and the heat sterilization is efficient in a short time. Is possible.

As the heat sterilization method, there are a direct heat sterilization method and an indirect sterilization method. The former is often used for manufacturing a product having a relatively long shelf life, and the latter is often used for manufacturing a product having a relatively short shelf life. The direct heat sterilization method is a method in which steam is directly applied and heated to a high temperature of 120 to 150 ° C. in a short time of several seconds, and there is an advantage that the damage caused by heating of the product is small, so that a product with excellent fresh feeling is produced. However, it is a method in which an increase in moisture is inevitable in response to steam heating. On the other hand, although the indirect heating method does not increase moisture, it requires a relatively long heating time of several tens of seconds or more to achieve sufficient heat sterilization to enable long-term storage. There is a problem that it is easy to stick.

As a cooling method after heat sterilization, there are an evaporative cooling method and an indirect cooling method. The evaporative cooling system is a system that cools by vacuum evaporation and evaporates moisture, and has the advantage that moisture adjustment is easy because the moisture increased by vapor heating is evaporated by vacuum evaporation. Since the aroma component and volatile flavor component of the raw material are removed, the milky taste and rich taste of the product tend to decrease. In the indirect cooling method, there is no problem that the above-mentioned aroma components and volatile flavor components are removed, but it is necessary to use tubes and plates having sufficient cooling capacity.

Various methods for producing oil-in-water emulsions excellent in milk flavor have been proposed by appropriately combining the steps of producing an oil-in-water emulsion as described above.
Patent Document 1 relates to a method of performing preheating at 90 to 140 ° C. by energization heating, and then performing heat sterilization and indirect cooling at 125 to 150 ° C. According to this method, heating damage and scale generation in the preheating stage can be prevented, moisture increase due to steam heating can be minimized, and aroma components and volatile flavor components are not removed because of indirect cooling. Therefore, it was necessary to attach an electric heating device, and it was not easy to put into practical use.

Patent Document 2 discloses a method in which the preheating temperature is set to 85 ° C. or higher, thereby suppressing an increased amount of water in direct steam heat sterilization at 125 to 150 ° C., and cooling after heat sterilization does not include an evaporative cooling step. Proposed. Although this method is considered to be an excellent method for producing an oil-in-water emulsion with a relatively low oil content, there is concern about heat deterioration during preheating, and water preparation is necessary for preparing an oil-in-water emulsion with a relatively high oil content. There was a problem that adjustment was difficult.

Patent document 3 is a manufacturing method of the oil-in-water type emulsified oil-fat composition which performs a defoaming process after a preliminary emulsification process, and performs a steam heating process and indirect cooling after that. According to this method, an oil-in-water emulsified oil and fat composition that is rich in flavor, has a fresh feeling, does not float and adhere to the top of the product container, and can be stored for a long period of time is obtained. In addition, scattering of volatile flavor components is unavoidable, and there is a problem that milk flavor is slightly lowered.

Japanese Patent Application No. 2013-188462 by the present applicant is a method for producing an oil-in-water emulsion, characterized in that the preliminary emulsification process temperature is 50 to 70 ° C. and the preheating temperature is 50 to 80 ° C. Although this method has an advantage of obtaining a fresh milk flavor, there is a problem that the water increase in the heat sterilization process is relatively large, and it is applied to the production of an oil-in-water emulsion having a relatively high oil content. Was difficult.

Further, Japanese Patent Application No. 2014-14006 by the present applicant is a pre-emulsion solution using oils and fats, emulsifiers and water excluding milk proteins in the production of oil-in-water emulsions using oils and fats, milk proteins, emulsifiers and water as raw materials. And then adding an aqueous phase obtained by atomizing an aqueous solution containing milk protein to prepare this emulsion, followed by sterilization or sterilization to obtain an oil-in-water emulsion. According to this method, even if the amount of milk protein-containing raw material used is small, especially even if the amount of fresh cream is small, the oily-in-water type has a very good milky taste and a moderate fat feeling like fresh cream. It is possible to obtain an emulsion, and in particular, a synthetic cream mainly comprising non-fat milk solids derived from dairy products other than vegetable oil and raw milk and fresh cream, and a compound cream in which the synthetic cream and fresh cream are mixed Although it was possible to improve the milky feeling, it was still difficult to apply to the production of an oil-in-water emulsion having a relatively high oil content. That is, since an aqueous phase obtained by atomizing an aqueous solution containing milk protein is added to the preliminary emulsion, the preliminary emulsion becomes a considerably high oil content, and it is difficult to prepare a stable oil-in-water type preliminary emulsion. When indirect cooling is employed after heat sterilization, the adjustment of the final oil content is greatly limited due to the increase in water content in the heat sterilization process, making it difficult to prepare an oil-in-water emulsion having a relatively high oil content.

JP 2007-209340 A JP 2009-17874 A JP 2012-200196 A

An object of the present invention is to provide an oil-in-water emulsion containing an oil and fat, milk protein, emulsifier and water, and a relatively high oil content oil-in-water emulsion excellent in milky taste and richness by a simple method. It is to provide a manufacturing method.

In the pursuit of a method for producing an oil-in-water emulsion of a relatively high oil content with excellent milky taste and richness, the applicant of the present invention is highly skilled in using oils and fats, emulsifiers and water excluding milk proteins. A pre-emulsified liquid (A ') prepared by preparing a pre-emulsified oil (A) and passing the pre-emulsified liquid (A) through a porous membrane having fine pores, and an aqueous solution containing milk protein are atomized This emulsion (C) prepared by stirring and mixing the water phase (B) was directly heat-sterilized and then indirectly cooled, so that the oil-in-water emulsification with a relatively high oil content with excellent milky taste and good taste was achieved. The present inventors have found that it is possible to manufacture a product and completed the present invention.

That is, the present invention
(1) In the production of an oil-in-water emulsion using oils, milk proteins, emulsifiers and water as raw materials, a pre-emulsion liquid (A) having an oil content of 50 to 85% by weight using oils, emulsifiers and water excluding milk proteins. Water prepared by atomizing an aqueous solution containing a preliminary emulsion (A ′) obtained by passing the preliminary emulsion (A) through a hydrophilic porous membrane having fine pores of 10 μm or less and a milk protein This is a method for producing an oil-in-water emulsion (D), wherein the emulsion (C) is prepared by stirring and mixing the phase (B), followed by direct heat sterilization and indirect cooling.
(2) Stir and mix the preliminary emulsion (A ′) and the aqueous phase (B), and pass the preliminary emulsion (A) to the aqueous phase (B) through a hydrophilic porous membrane having fine pores of 10 μm or less. The method for producing an oil-in-water emulsion (D) according to (1), which is performed by press-fitting.
(3) The method for producing an oil-in-water emulsion (D) according to (1) or (2), wherein the preliminary emulsion (A) is an oil-in-water or water-in-oil emulsion.
(4) The method for producing an oil-in-water emulsion (D) according to any one of (1) to (3), wherein the oil content of the oil-in-water emulsion (D) is 30 to 50% by weight.
(5) The atomization treatment according to any one of (1) to (4), wherein the atomization treatment is either a high-pressure homogenizer treatment with a homogeneous pressure of 0.5 to 50 MPa or a high circumferential speed stirring with a circumferential speed of 25 m / s or more. It is a manufacturing method of an oil-in-water emulsion (D).
(6) The milk protein according to any one of (1) to (5), wherein the milk protein is derived from one or more selected from skim milk, skim concentrated milk, skim milk powder, whole milk powder, and cheese whey powder. It is a manufacturing method of oil-in-water type emulsion (D).
(7) Preliminary emulsion (A), preliminary emulsion (A ′), aqueous phase (B) and main emulsion (C) are prepared at a temperature of 50 to 70 ° C. It is a manufacturing method of the oil-in-water emulsion (D) of any one of (1)-(6) which is 50-80 degreeC.

According to the present invention, even if the amount of the milk protein-containing raw material is small, especially even if the amount of fresh cream is small, the milky taste is very excellent, and the oil-in-water emulsification has a good fat feeling like fresh cream. It became possible to get things. In particular, an oil-in-water emulsion having an oil content of 30 to 50% by weight and a relatively high oil content, and a synthetic cream mainly comprising non-fat milk solids derived from dairy products other than vegetable oils and raw milk and fresh cream, and The milky taste and richness of the compound cream obtained by mixing the synthetic cream and the fresh cream can be improved.

The method for producing an oil-in-water emulsion of the present invention is an oil-in-water emulsion using oils, milk proteins, emulsifiers and water as raw materials. The oil content is 50 to 85 using oils, emulsifiers and water excluding milk proteins. A step of preparing a pre-emulsified liquid (A) in weight%, a step of preparing an aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein, and the pre-emulsified liquid (A) having fine pores of 10 μm or less. A step of preparing a pre-emulsion liquid (A ′) by passing it through the hydrophilic porous membrane, a step of preparing the pre-emulsion liquid (C) by stirring and mixing the pre-emulsion liquid (A ′) with the aqueous phase (B), It consists of a step of preheating the emulsion (C), a direct heat sterilization step, an indirect cooling step, and an aging step.

The pre-emulsified liquid (A) is prepared by adding and mixing various additives such as fats and oils, saccharides, water, emulsifiers, thickeners, salts, pigments, and fragrances excluding milk protein-containing raw materials while heating and stirring. This is a preliminary emulsification step. Examples of the mixer include a stirrer having a stirring blade such as a propeller as a batch stirrer, a laboratory (Primics), a TK homomixer (Primics), and a Claremix (M Technique). Examples of the continuous stirring apparatus include a pipeline mixer (Primics), a colloid mill (Iwaki), and an in-line mixer (Silverson Machines). Either the batch type or the continuous type can be used for the preparation of the preliminary emulsion (A), but they may be used in combination. In the batch type, it is easy to use various preparation tanks holding a stirrer having a stirring blade such as a propeller. The oil content of the preliminary emulsion (A) in the present invention is 50 to 85% by weight. By setting the oil content of the pre-emulsified liquid (A) as described above, an aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein is added, and there is an increase in moisture due to direct steam heat sterilization. Even indirect cooling that does not contain water, a desired oil-in-water emulsion having a relatively high oil content, for example, an oil content of 30 to 50% by weight can be obtained. When the oil content of the preliminary emulsion is less than 50% by weight, it is difficult to prepare a desired oil-in-water emulsion having a relatively high oil content. On the other hand, if the oil content exceeds 85% by weight, double emulsification or emulsification type phase inversion may occur in some cases, which is not preferable.

The step of preparing an aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein is one or more aqueous solutions selected from skim milk, skim concentrated milk or skim milk powder, whole milk powder, and cheese whey powder. Is a step of atomizing milk solids by high pressure homogenizer treatment or high peripheral speed stirring treatment. In the case of skim milk and skim concentrated milk, it is atomized as it is or diluted with water. In the case of skim milk powder, whole milk powder, or cheese whey powder, it may be dispersed and dissolved in water and then subjected to atomization treatment. The solid content in the aqueous phase (B) obtained by atomizing the aqueous solution containing milk protein is preferably 1 to 30% by weight, and more preferably 3 to 27% by weight. If it is less than 1% by weight, the milk protein content is too low, making it difficult to produce an oil-in-water emulsion containing sufficient milk protein. On the other hand, if it exceeds 30% by weight, the viscosity increases and the atomization treatment becomes difficult, which is not preferable.

For the atomization treatment, a high-pressure homogenizer or high peripheral speed stirring is used. Examples of the high-pressure homogenizer include commercially available products such as manton gorin, microfluidizer, and nanomizer, and manton gorin is particularly preferable. The homogeneous pressure of the high-pressure homogenizer is preferably 0.5 to 50 MPa, more preferably 1 to 30 MPa. When the homogeneous pressure is less than the lower limit, the expression of milky taste of the oil-in-water emulsion tends to be weakened. When the upper limit is exceeded, there is a tendency that expression of milky taste exceeding the upper limit cannot be obtained.

A high peripheral speed rotary emulsifier is used for atomization by high peripheral speed stirring. High-speed rotary emulsifiers include Laboratories (Prime Mix), Cavitron (Cavitron), Claremix (M Technique), In-line type high shear disperser (IKA), High shear mixer (Charles) (Rosson). The peripheral speed of the high peripheral speed stirring is preferably 25 m / s or more, more preferably 25 to 50 m / s, and most preferably 30 to 45 m / s. If the peripheral speed is less than 25 m / s, the expression of milky taste of the oil-in-water emulsion tends to be weak.

The median diameter of the aqueous phase (B) after the atomization treatment is preferably 50 μm or less, more preferably 10 μm or less, and most preferably 2 μm or less. When the median diameter exceeds 50 μm, the expression of milky feeling of the oil-in-water emulsion tends to be weak, which is not preferable. In order to reduce the median diameter to 2 μm or less, it is desirable to perform atomization using a high-pressure homogenizer.

The step of preparing the preliminary emulsion (A ′) by passing the preliminary emulsion (A) through the hydrophilic porous membrane having fine pores of 10 μm or less is a hydrophilic porous membrane having fine pores of 10 μm or less. Using a membrane emulsifier having a pressure of 0.1 to 10 MPa using a pump or nitrogen gas, the preliminary emulsion (A) is passed through the hydrophilic porous membrane to give the preliminary emulsion (A ′). It is a process to obtain. In the case of a high oil emulsion having an oil content of 50 to 85% by weight, it is not easy to obtain an oil-in-water emulsion, and there is a tendency to phase-invert to a water-in-oil emulsion. By passing the product through a hydrophilic porous membrane, a relatively stable oil-in-water emulsion with a high oil content can be obtained. The high oil emulsion before passing through the hydrophilic porous membrane may be either a water-in-oil type or an oil-in-water type. Although there is no restriction | limiting in particular in the hydrophilic porous membrane passage speed of a pre-emulsion liquid (A), obtaining a comparatively stable high oil-in-water emulsion in the passage speed of 1-1000 liters / m2. Can do.

As the hydrophilic porous film having fine pores used in the present invention, a known porous film made of glass, ceramic, nickel or the like can be used. For example, a porous film made of shirasu porous glass (Hereinafter referred to as SPG film) can be suitably used. In order to obtain a stable oil-in-water emulsion, the average fine pore diameter of the porous membrane is preferably 10 μm or less, and more preferably 0.5 to 5 μm. When the average fine pore diameter exceeds 10 μm, the emulsification stability of the emulsified liquid (C) tends to be lowered. The membrane emulsifier used in the present invention is not particularly limited, but a commercially available modular membrane emulsifier, for example, an SPG membrane emulsifier manufactured by SPG Techno, or a membrane emulsifier described in JP2011-115730A is preferably used. it can.

The step of preparing the emulsion (C) is a step of stirring and mixing and / or homogenizing the preliminary emulsion (A ′) and the aqueous phase (B) using a homomixer and / or a homogenizer. Through the process, a stable oil-in-water emulsion can be obtained. The preliminary emulsified liquid (A ′) and the aqueous phase (B) are stirred and mixed by preparing a preliminary emulsified liquid (A ′) by passing through a hydrophilic porous membrane and stirring the aqueous phase (B) using a membrane emulsifying apparatus. Mixing can also be performed simultaneously. That is, the emulsified liquid (C) can be easily prepared by press-fitting the preliminary emulsified liquid (A) into the aqueous phase (B) through a hydrophilic porous membrane having fine pores of 10 μm or less. . In particular, when the emulsifier content of the preliminary emulsified liquid (A) is low or when no emulsifier is added, and when the target oil-in-water emulsion is a foamable emulsion containing a demulsifier, the preliminary emulsified liquid Since the emulsification stability of (A ′) tends to be rather weak, a method in which the pre-emulsified liquid (A) is pressed into the aqueous phase (B) through a hydrophilic porous membrane having fine pores of 10 μm or less. Is preferably used.

The step of preheating the emulsified liquid (C) before the heat sterilization is performed in order to preheat the pre-emulsified liquid to be subjected to the heat sterilization process and increase the thermal efficiency of the heat sterilization process. The preheating temperature in the present invention is preferably 50 to 80 ° C, more preferably 50 to 70 ° C, and most preferably 50 to 65 ° C. If the preheating temperature is less than 50 ° C., the high melting point oil or additive may not be completely melted or insolubilization may occur due to re-solidification, and the preliminary emulsification becomes incomplete. On the other hand, when it exceeds 80 ° C., it is not preferable because the flavor of the finally obtained oil-in-water emulsion, particularly the milky taste, is significantly lowered. The preheating step may be batch heating in which the emulsion (C) is stirred in a preparation tank with a heating medium such as hot water, hot water, or steam, or an indirect heating apparatus such as a plate type that continuously heats. Continuous heating by may be used.

The heat sterilization process is a heat sterilization process for sterilizing the emulsion (C), and it is preferable that the temperature of the oil-in-water emulsion in the heat sterilization process is heat sterilized in the range of 90 to 150 ° C. More preferably, it is the range of 110 to 150 degreeC, More preferably, it is the range of 120 to 150 degreeC. There are mainly two types of heat sterilization methods, an indirect heating method and a direct heating method. In the present invention, the direct heating method is preferable. 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 apparatuses may be used.

The cooling step after heat sterilization of the present invention is preferably indirect cooling. As an indirect cooling method, APV plate type UHT treatment equipment (manufactured by APV Co., Ltd.), CP-UHT sterilization equipment (manufactured by Crimaty Package Co., Ltd.), Stork tubular type sterilizer (manufactured by Stork Co., Ltd.) A take-type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.) can be exemplified. By making the cooling after heat sterilization indirect cooling, there is no scattering of flavor components such as aroma components in the oil-in-water emulsion, which is a problem with evaporative cooling, so obtain an oil-in-water emulsion rich in milk flavor Can do.

The oil and fat content of the oil-in-water emulsion (D) of the present invention is 30 to 50% by weight, more preferably 35 to 45% by weight. If the oil and fat content is too much, an oil-in-water emulsion or a foamable oil-in-water emulsion tends to be bottling (plasticized state), which is not preferable. On the contrary, if it is less than the lower limit, sufficient water can be blended, so that the necessity of using the preparation method of the present emulsion (C) by membrane emulsification of the present invention is reduced.

The oils and fats used in the oil-in-water emulsion (D) of the present invention include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, and palm kernel. Examples include various animal and vegetable oils and fats such as oil, milk fat, lard, fish oil and whale oil, and processed oils and fats such as hardened oil, fractionated oil and transesterified oil (having a melting point of about 15 to 40 ° C.).

The milk protein-containing raw material used for the oil-in-water emulsion (D) of the present invention includes raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk Examples include powder, whey protein, acid casein, rennet casein, caseins such as sodium caseinate, calcium caseinate, and potassium caseinate, or total milk protein milk. Among the above milk protein-containing raw materials, at least one selected from skim milk, skim concentrated milk, skim milk powder, whole milk powder, and cheese whey powder has excellent usability and flavor. And more preferable.

The milk protein content derived from the milk protein-containing raw material of the oil-in-water emulsion (D) of the present invention is preferably 0.2 to 7% by weight, more preferably 0.3 to 6% by weight, still more preferably. Is 0.3 to 5% by weight. If the milk protein content is too small, the emulsion stability of the oil-in-water emulsion is deteriorated, which is not preferable. Conversely, if the amount is too large, flavor deterioration tends to occur in the sterilization process, which is not preferable.

The oil-in-water emulsion (D) of this invention can contain saccharides as needed. Examples of the saccharide include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, starch syrup, and dextrin. Sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol, and oligosaccharide alcohols. Examples thereof include sugar alcohols having 4 or more sugars such as reduced starch saccharified product and reduced starch decomposed product. Lactose present in the milk protein-containing raw material is also included in the saccharide of the present invention.

The oil-in-water emulsion (D) of the present invention preferably contains an emulsifier, a thickening polysaccharide and a salt depending on the application. Examples of the emulsifier include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and sucrose fatty acid ester. A seed | species or 2 or more types can be selected and used suitably. As the thickening polysaccharide, one or more thickening polysaccharides selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum Sugars can be selected and used as appropriate. Further, as the salts, hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate and the like can be used alone or in combination. In addition, a fragrance | flavor, a pigment | dye, a preservative, etc. can be contained if desired. In addition, what is necessary is just to add and mix all the raw materials and additives other than said milk protein containing raw material at the time of pre-emulsion liquid (A) preparation.

The oil-in-water emulsion (D) of the present invention is an oil-in-water emulsion having a very good milky taste and rich taste, and has a good taste, and is a foam for enhancing palatability of various confectionery, desserts, etc. Oil-in-water emulsion (whipped cream), oil-in-water emulsion for kneading, coffee whitener, oil-in-water emulsion for cooking, and the like.

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 foamable oil-in-water emulsion>
(1) Whip time: Add 4Og of oil-in-water emulsion with 5 ° C product temperature to 320g of granulated sugar and whipped at 20 coat Can Tho mixer (manufactured by Kanto Kogyo Co., Ltd.) at medium to high speed until the optimum foaming state is reached. Time (2) Overrun: [(weight of oil-in-water emulsion of a certain volume) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
(3) The taste of the whipped oil-in-water emulsion was evaluated. The flavor was evaluated mainly in terms of milk taste and richness by 10 panelists in 5 stages, and the average value was used as the flavor score.
(Milky taste)
Five grade evaluation 5; Milk taste very good 4; Milk taste good 3; Normal taste 2; Slightly bad taste 1; Bad taste (kokumi)
5 grade evaluation 5; Mokumi very good 4; Mokumi good 3; Mokumi slightly low 2; Slight kokumi 1; No kokumi <Method for measuring median diameter of aqueous phase (B)>
Using a laser diffraction particle size distribution measuring device (SALD-2200, manufactured by Shimadzu Corporation), the aqueous phase (B) was diluted with distilled water to a measurable range and measured.

Example 1
<Preparation of preliminary emulsion (A)>
An oil phase and an aqueous phase were prepared at a total weight of 40 kg charged into the preliminary emulsification tank, and preliminary emulsification was performed. The oil phase consists of 10.5 parts of hardened palm kernel oil (increased melting point 34 ° C) by heating at 60 ° C for 30 minutes or more, 8.5 parts of palm kernel oil (increased melting point 28 ° C), and palm kernel oil / palm. Oil = 50/50 transesterified oil (rising point 31 ° C) 26.7 parts, lecithin 0.25 parts, sorbitan unsaturated fatty acid ester (Riken Vitamin Co., Ltd., trade name Poem O-80V) 0.015 An oil phase was obtained by adding and dissolving the parts.
Separately from this, 22.8 parts of water obtained by subtracting 13 parts of water increase accompanying direct heating and indirect cooling from 35.8 parts of water was added to sucrose saturated fatty acid ester (Mitsubishi Chemical Foods, Inc., trade name: S- 570) 0.16 part, 0.13 part of sorbitan saturated fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade name Poem S-60V), 0.06 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate were dissolved in the aqueous phase. Prepared.
The above oil phase and aqueous phase are stirred at 60 ° C. for 10 minutes using a TK homomixer (Prime Mix) at a rotation speed of 8,000 rpm, and then 3.5 MPa using a high pressure homogenizer (Sanwa Machinery Co., Ltd.). And pre-emulsified to obtain a water-in-oil type pre-emulsified liquid (A) having an oil content of 66%.
<Preparation of pre-emulsified liquid (A ')>
Using an MPG module equipped with a porous glass membrane (trade name: MPG, manufactured by Ise Chemical Co., Ltd.) having an average fine pore size of 5.2 μm, the pre-emulsified liquid (A) is a porous glass membrane at a pressure of 2 MP or less. And an oil-in-water type pre-emulsion (A ′) was obtained. The average particle diameter of the preliminary emulsified liquid (A ′) was 54 μm.
<Preparation of aqueous phase (B)>
18.5 parts of defatted concentrated milk (manufactured by Yotsuba Dairy Co., Ltd.) was homogenized at 15 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) and subjected to atomization to obtain an aqueous phase (B).
<Preparation of this emulsion (C)>
81.5 parts of oil-in-water type pre-emulsion (A ′) and 18.5 parts of aqueous phase (B) were used at 60 ° C. for 10 minutes using a TK homomixer (Prime Mix) at 8,000 rpm. The mixture was stirred and then homogenized at 2 MPa using a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) to perform the main emulsification, thereby obtaining the emulsified liquid (C). The average particle diameter of this emulsion (C) before passing through the high-pressure homogenizer was 20 μm, and the oil content was 52.5%.
<Preparation of oil-in-water emulsion (D)>
This emulsion (C) is continuously preheated to 78 ° C. with a plate-type indirect heating device (Iwai Machine Industry Co., Ltd.) and then subjected to an ultra-high temperature sterilizer (Iwai Machine Industry Co., Ltd.). After continuous sterilization by direct heating at 144 ° C. for 4 seconds, homogenization is performed at a homogenization pressure of 6 MPa, and continuously using a plate-type indirect cooling device (Iwai Kikai Kogyo Co., Ltd.). Cooled to 10 ° C. After cooling, the mixture was aged at 5 ° C. for about 24 hours to obtain a foamable oil-in-water emulsion (D). The amount of water increase due to steam heating in the ultra-high temperature sterilizer was 13 parts, and the oil content of the obtained oil-in-water emulsion was 45.7%.
<Quality evaluation of oil-in-water emulsion (D)>
320 g of granulated sugar was added to 4 kg of this foamable oil-in-water emulsion, and whipped until the optimum foaming state was reached at the third speed of a 20 coat mixer, and the overrun was measured. In addition, the flavor of the whipped cream and the melting of the mouth were evaluated. The results are summarized in Table 1.

Comparative Example 1
In Example 1, 18.5 parts of the defatted concentrated milk used in the aqueous phase (B) was blended in the aqueous phase of the preliminary emulsion (A) of Example 1, and the preliminary emulsion (A) as in Example 1. Was prepared. Thereafter, the preliminary emulsion (A) was sterilized by direct heating, indirectly cooled and aged in the same manner as in Example 1 to prepare an oil-in-water emulsion having an oil content of 45.7%, and the quality was evaluated. The results are summarized in Table 1.

Reference example 1
In Example 1, 68.5 parts of the pre-emulsified liquid (A) and 18.5 parts of the atomized aqueous phase (B) were used at 60 ° C. for 10 minutes using a TK homomixer (Prime Mix), and the rotation speed The mixture was stirred at 8,000 rpm, and then homogenized at 2 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) to perform the main emulsification to obtain the main emulsion (C). Thereafter, the emulsion (C) was sterilized by direct heating, indirectly cooled and aged in the same manner as in Example 1 to prepare an oil-in-water emulsion having an oil content of 45.7%, and the quality was evaluated. The results are summarized in Table 1.

予備乳化液（Ａ）を多孔質ガラス膜を通過させた予備乳化液（Ａ’）と水相（Ｂ）を撹拌混合した実施例１は非常に優れた乳味感とコク味を示した。脱脂濃縮乳の微細化処理も多孔質ガラス膜通過もせずに予備乳化した比較例１は、乳味感とコク味が不十分で物足りない風味であった。また、予備乳化液（Ａ）と脱脂濃縮乳を微細化処理した水相（Ｂ）をホモミキサーで撹拌混合後、ホモジナイザーで均質化した本乳化液（Ｃ）を使用した参考例１は、乳味感とコク味は良好であったが実施例１に及ばないものであるとともに、油中水型の予備乳化液（Ａ）と水相（Ｂ）の直接混合によって転相させたためか水中油型乳化物（Ｄ）の粘度がかなり高いものであった。 Table 1

Example 1 in which the pre-emulsified liquid (A ′) in which the pre-emulsified liquid (A) was passed through the porous glass membrane and the aqueous phase (B) were mixed with stirring showed a very excellent milky taste and richness. Comparative Example 1 in which the defatted concentrated milk was pre-emulsified without being refined or passed through the porous glass membrane had an unsatisfactory flavor due to insufficient milky taste and richness. Further, Reference Example 1 using the present emulsified liquid (C) obtained by stirring and mixing the pre-emulsified liquid (A) and the water phase (B) obtained by refining the defatted concentrated milk with a homomixer and then homogenizing with a homogenizer The taste and richness were good but not as good as in Example 1, and the oil-in-water was obtained by phase inversion by direct mixing of the water-in-oil type pre-emulsified liquid (A) and the water phase (B). The viscosity of the mold emulsion (D) was quite high.

Example 2
Instead of the main emulsion (C) obtained by stirring and mixing the preliminary emulsion (A ′) and the aqueous phase (B) in Example 1, the present emulsion (C) was prepared by the following method.
Using an MPG module equipped with a porous glass membrane (trade name: MPG, manufactured by Ise Chemical Co., Ltd.) having an average fine pore size of 5.2 μm, 68.5 parts of the pre-emulsified liquid (A) is 2 m using a pump. Was pressed into 18.5 parts of the aqueous phase (B) circulated at a flow rate of / sec at a pressure of 2 MPa or less to obtain an oil-in-water emulsion having an average particle size of 20 μm. Subsequently, this emulsification was performed by homogenization at 2 MPa using a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) to obtain the emulsified liquid (C). Thereafter, the emulsion (C) was sterilized by direct heating, indirect cooling and aging in the same manner as in Example 1 to prepare an oil-in-water emulsion (D) having an oil content of 45.7%, and the quality was evaluated. . The oil-in-water emulsion (D) obtained in this example has a viscosity of 210 cP and an average particle size of 2.00 μm, and the whipped evaluation results are a whipped time of 15 minutes and 30 seconds, an overrun of 105, and a milky taste of 4.8. The taste was 4.5 and the milky taste and the taste were superior to those of Example 1 and above.

Example 3
<Preparation of preliminary emulsion (A)>
An oil phase and an aqueous phase were prepared at a total weight of 40 kg charged into the preliminary emulsification tank, and preliminary emulsification was performed. The oil phase consists of 10.5 parts of hardened palm kernel oil (increased melting point 34 ° C) by heating at 60 ° C for 30 minutes or more, 8.5 parts of palm kernel oil (increased melting point 28 ° C), and palm kernel oil / palm. Oil = 50/50 transesterified oil (rising point 31 ° C) 26.7 parts, lecithin 0.25 parts, sorbitan unsaturated fatty acid ester (Riken Vitamin Co., Ltd., trade name Poem O-80V) 0.015 An oil phase was obtained by adding and dissolving the parts.
Apart from this, sucrose saturated fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name) is obtained by subtracting 13.0 parts of the water increase accompanying direct heating and indirect cooling from 24.3 parts of water. S-570) 0.16 part, sorbitan saturated fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade name Poem S-60V) 0.13 part, sodium hexametaphosphate 0.06 part, sodium bicarbonate 0.02 part dissolved in water A phase was prepared.
The above oil phase and aqueous phase are stirred at 60 ° C. for 30 minutes using a TK homomixer (Prime Mix) at a rotation speed of 8,000 rpm, and then 3.5 MPa using a high pressure homogenizer (Sanwa Machinery Co., Ltd.). And pre-emulsified to obtain a water-in-oil type pre-emulsified liquid (A) having an oil content of 79.3%.
<Preparation of pre-emulsified liquid (A ')>
Using a SPG module equipped with a porous membrane made of shirasu porous glass having an average fine pore size of 5.2 μm (trade name: SPG membrane, manufactured by SPG Techno Co., Ltd.), the preliminary emulsified liquid (A) is 2 MPa or less. The porous glass membrane was passed under pressure to obtain an oil-in-water type preliminary emulsified liquid (A ′). The average particle diameter of the preliminary emulsion (A ′) was 40.9 μm.
<Preparation of aqueous phase (B)>
30 parts of skimmed milk (Ohm Milk Industry Co., Ltd.) was homogenized at 15 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) and subjected to atomization to obtain an aqueous phase (B).
<Preparation of this emulsion (C)>
57 parts of an oil-in-water pre-emulsion (A ′) and 30 parts of an aqueous phase (B) were stirred at 60 ° C. for 10 minutes using a TK homomixer (Prime Mix) at a rotation speed of 8,000 rpm. This emulsification was carried out by homogenizing at 2 MPa using a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) to obtain the emulsified liquid (C). The average particle size of the emulsion (C) was 38 μm, and the oil content was 52.5%.
<Preparation of oil-in-water emulsion (D)>
This emulsion (C) is continuously preheated to 78 ° C. with a plate-type indirect heating device (Iwai Machine Industry Co., Ltd.) and then subjected to an ultra-high temperature sterilizer (Iwai Machine Industry Co., Ltd.). After continuous sterilization by direct heating at 144 ° C. for 4 seconds, homogenization is performed at a homogenization pressure of 6 MPa, and continuously using a plate-type indirect cooling device (Iwai Kikai Kogyo Co., Ltd.). Cooled to 10 ° C. After cooling, the mixture was aged at 5 ° C. for about 24 hours to obtain a foamable oil-in-water emulsion (D). The amount of water increase due to steam heating in the ultra-high temperature sterilizer was 13.0 parts, and the oil content of the obtained oil-in-water emulsion was 45.7%.
<Quality evaluation of oil-in-water emulsion (D)>
320 g of granulated sugar was added to 4 kg of this foamable oil-in-water emulsion, and whipped until the optimum foaming state was reached at the third speed of a 20 coat mixer, and the overrun was measured. In addition, the flavor of the whipped cream and the melting of the mouth were evaluated. The results are summarized in Table 2.

Comparative Example 2
In Example 3, 30 parts of skim milk used for the aqueous phase (B) was blended in the aqueous phase of the preliminary emulsion (A) of Example 3, and the preliminary emulsion (A) was prepared in the same manner as in Example 3. . Thereafter, the preliminary emulsion (A) was sterilized by direct heating, indirectly cooled and aged in the same manner as in Example 1 to prepare an oil-in-water emulsion having an oil content of 45.7%, and the quality was evaluated. The results are summarized in Table 2.

Reference example 2
In Example 3, 57 parts of the pre-emulsified liquid (A) and 30 parts of the atomized aqueous phase (B) were used at 60 ° C. for 10 minutes using a TK homomixer (Prime Mix) at 8,000 rpm. The mixture was stirred and then homogenized at 2 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) to perform the main emulsification to obtain the main emulsion (C). Thereafter, the emulsion (C) was sterilized by direct heating, indirectly cooled and aged in the same manner as in Example 3 to prepare an oil-in-water emulsion having an oil content of 45.7%, and the quality was evaluated. The results are summarized in Table 2.

予備乳化液（Ａ）を多孔質ガラス膜を通過させた予備乳化液（Ａ’）と水相（Ｂ）を撹拌混合した実施例３は非常に優れた乳味感とコク味を示した。脱脂濃縮乳の微細化処理も多孔質ガラス膜通過もせずに予備乳化した比較例２は、乳味感とコク味が不十分で物足りない風味であった。また、予備乳化液（Ａ）と脱脂濃縮乳を微細化処理した水相（Ｂ）をホモミキサーで撹拌混合後、ホモジナイザーで均質化した本乳化液（Ｃ）を使用した参考例２は、乳味感とコク味は良好であったが実施例３に及ばないものであるとともに、油中水型の予備乳化液（Ａ）と水相（Ｂ）の直接混合のためか水中油型乳化物（Ｄ）の粘度がやや高いものであった。 Table 2

Example 3 in which the pre-emulsified liquid (A ') in which the pre-emulsified liquid (A) was passed through the porous glass membrane and the aqueous phase (B) were mixed by stirring showed very excellent milky taste and richness. The comparative example 2 which preliminarily emulsified without carrying out the refinement | miniaturization process of non-fat concentrated milk and a porous glass membrane was unsatisfactory flavor with insufficient milky taste and richness. In addition, Reference Example 2 using this emulsified liquid (C) obtained by stirring and mixing the pre-emulsified liquid (A) and the water phase (B) obtained by refining the defatted concentrated milk with a homomixer and then homogenizing with a homogenizer Taste and richness were good but not as good as in Example 3, and were either for direct mixing of water-in-oil type pre-emulsified liquid (A) and aqueous phase (B) or oil-in-water emulsion. The viscosity of (D) was slightly high.

Example 4
Instead of the main emulsion (C) obtained by stirring and mixing the preliminary emulsion (A ′) and the aqueous phase (B) in Example 3, the present emulsion (C) was prepared by the following method.
Using an SPG module equipped with a porous membrane (trade name: SPG membrane, manufactured by SPG Techno Co., Ltd.) made of shirasu porous glass having an average fine pore size of 5.2 μm, 57 parts of the pre-emulsified liquid (A) are pumped. Was pressed into 30 parts of the aqueous phase (B) circulating at a flow rate of 2 m / sec at a pressure of 2 MPa or less to obtain an oil-in-water emulsion having an average particle size of 36 μm. Subsequently, this emulsification was performed by homogenization at 2 MPa using a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) to obtain the emulsified liquid (C). Thereafter, the emulsion (C) was sterilized by direct heating, indirectly cooled, and aged in the same manner as in Example 3 to prepare an oil-in-water emulsion (D) having an oil content of 45.7%, and the quality was evaluated. . The oil-in-water emulsion (D) obtained in this example has a viscosity of 45 cP and an average particle size of 2.02 μm. The whipped evaluation results are a whipped time of 16 minutes 30 seconds, an overrun 125, and a milky taste of 4.8. The taste was 4.6 and the milky taste and the taste were superior to those of Example 1 or higher.

Example 5
In the preparation of the oil-in-water emulsion (D) of Example 3, the preheating temperature before ultra-high temperature sterilization was changed from 78 ° C. to 64 ° C., and the oil-in-water emulsion having an oil content of 44.8% was obtained in the same manner as in Example 3. (D) was prepared and evaluated for quality. In this example, the amount of water increase due to steam heating in the ultra-high temperature sterilizer was 15 parts, and the oil content of the obtained oil-in-water emulsion was 44.8%. The oil-in-water emulsion (D) obtained in this example has a viscosity of 45 cP and an average particle size of 2.02 μm, and the whipped evaluation results are a whipped time of 16 minutes and 30 seconds, an overrun of 125, and a milky taste of 4.9. The taste was 4.6, and the milky taste and the rich taste were superior to those of Example 3 and above.

The present invention is an oil-in-water emulsion containing fats and oils, milk proteins, emulsifiers and water. Even if the amount of milk protein-containing raw materials is small, particularly even if the amount of fresh cream is small, the milky taste is very excellent. The present invention relates to a method for producing an oil-in-water emulsion having a moderate fat feeling such as fresh cream. In particular, an oil-in-water emulsion having an oil content of 30 to 50% by weight and a relatively high oil content, and a synthetic cream mainly comprising non-fat milk solids derived from dairy products other than vegetable oils and raw milk and fresh cream, and The present invention relates to a method for producing a compound cream in which the synthetic cream and fresh cream are mixed.

Claims (7)

In the production of an oil-in-water emulsion using oils and fats, milk proteins, emulsifiers and water as raw materials, a pre-emulsion (A) having an oil content of 50 to 85% by weight is prepared using oils and fats, emulsifiers and water excluding milk proteins, An aqueous phase (B) obtained by atomizing the preliminary emulsion (A ′) obtained by passing the preliminary emulsion (A) through a hydrophilic porous membrane having fine pores of 10 μm or less and an aqueous solution containing milk protein. ) Is stirred and mixed to prepare the emulsified liquid (C), followed by direct heat sterilization and indirect cooling, thereby producing an oil-in-water emulsion (D). The pre-emulsified liquid (A ′) and the aqueous phase (B) are stirred and mixed, and the pre-emulsified liquid (A) is pressed into the aqueous phase (B) through a hydrophilic porous membrane having fine pores of 10 μm or less. The manufacturing method of the oil-in-water emulsion (D) of Claim 1 performed. The method for producing an oil-in-water emulsion (D) according to claim 1 or 2, wherein the preliminary emulsion (A) is a water-in-oil or oil-in-water emulsion. The method for producing an oil-in-water emulsion (D) according to any one of claims 1 to 3, wherein the oil content of the oil-in-water emulsion (D) is 30 to 50% by weight. The oil-in-water according to any one of claims 1 to 4, wherein the atomization treatment is either a high-pressure homogenizer treatment at a homogeneous pressure of 0.5 to 50 MPa or a high circumferential speed stirring at a circumferential speed of 25 m / s or more. A method for producing a mold emulsion (D). The water according to any one of claims 1 to 5, wherein the milk protein is derived from one or more selected from skim milk, skim concentrated milk, skim milk powder, whole milk powder, and cheese whey powder. Manufacturing method of oil-type emulsion (D). The preparation temperature of the preliminary emulsion (A), preliminary emulsion (A ′), aqueous phase (B) and main emulsion (C) is 50 to 70 ° C., and the preliminary heating step temperature before heat sterilization is 50 to 80. The manufacturing method of the oil-in-water emulsion (D) of any one of Claims 1-6 which is (degreeC).