JP2016093184A - Foamed oil-in-water type emulsification compound mixture capable of freezing and thawing and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsification compound mixture capable of freezing and having suppressed syneresis during being thawed.SOLUTION: There are provided an oil-in-water type emulsification compound mixture by mixing a foamed first oil-in-water emulsification compound and a foamed second oil-in-water emulsification compound having higher aliphatic acid content than the first oil-in-water emulsification compound and freezing them, and a manufacturing method therefor. There is provided the oil-in-water type emulsification compound mixture having the fat content of the first oil-in-water type emulsification compound of 10 to 35 wt.% and the fat content of the second oil-in-water type emulsification compound of 35 to 50 wt.%. There is provided the oil-in-water type emulsification compound mixture having over run of the foamed first oil-in-water type emulsification compound of 120 to 260% and over run of the foamed second oil-in-water type emulsification compound of 10 to 70%.SELECTED DRAWING: None

Description

  The present invention relates to a foamed oil-in-water emulsion mixture that can be frozen and thawed and a method for producing the same.

Foamable oil-in-water emulsions are prepared separately from milk, or vegetable oils and fats are the main raw materials, and emulsifiers are used to disperse (emulsify) the water phase and oil phase. Have been prepared. With standard foaming oil-in-water emulsions (creams), consumers and users (users) purchase liquid oil-in-water emulsions from manufacturers (manufacturers) and adapt them to their uses and preferences. Select the type and blending amount of carbohydrates and use them by whipping (foaming).
In order to save the labor of whipping by themselves, a foamable oil-in-water emulsion that can be frozen and thawed has been developed. Thus, by providing the cream that has been whipped and frozen in advance by the manufacturer, the consumer and the user do not need to whipped by themselves, and can be used as whipped cream immediately by thawing as it is.

Since the freezing foamable oil-in-water emulsion needs freezing resistance, for example, a specific type of oil or fat may be used so that the content of solid oil or fat is increased at a low temperature (Patent Document 1). In addition, contrivances such as blending a large amount of carbohydrate (Patent Document 2) have been made. However, such freezeable foamable oil-in-water emulsions have sufficient freezing resistance, but have poor mouth-melting properties and are too sweet to taste, compared to standard foamable oil-in-water emulsions. Is also inferior in terms of flavor.
When consumers and users place more emphasis on workability than flavor, the frequency of using the freezing foamable oil-in-water emulsion as described above is increasing. The demand for foaming oil-in-water emulsions with better flavor is increasing due to the increase.

  Therefore, Patent Document 3 proposes a method of post-adding liquid milk fat (fresh cream) to pre-whipped vegetable oils and fats in order to control the physical properties and quality while enhancing the milk flavor of the whipped cream. Has been. However, in such a foamable oil-in-water emulsion that can be frozen, the amount of water separation sometimes increased when it was actually thawed.

  In addition, although it is not a foamable oil-in-water emulsion that can be frozen, in Patent Document 4, a fully whipped cream and a sufficiently whipped cream are disclosed in regard to a general foamable oil-in-water emulsion. Whipping cream with no cream has been proposed. However, such whipped cream is not intended to be frozen and cannot be directly applied as a foamable oil-in-water emulsion that can be frozen.

Japanese Patent Application Laid-Open No. Sho 61-10017 Japanese Patent Laid-Open No. 10-201442 JP 2001-321074 A JP-A-48-103773

  Accordingly, an object of the present invention is to provide a freezing foamable oil-in-water emulsion in which water separation during thawing is suppressed.

  In order to improve the flavor of the foamable oil-in-water emulsion in order to solve the above-mentioned problems, the present inventors have continued to manufacture the method for increasing the blending ratio of milk fat. Method of reducing water separation by increasing the solid content of foaming oil-in-water emulsions or increasing the viscosity by increasing the viscosity by making it difficult to control physical properties and quality in the process Then, in the face of problems such as affecting the flavor, and further research, it is possible to suppress water separation when thawed by mixing foamed oil-in-water emulsions with different fat content As a result, the present invention has been completed.

  That is, this invention relates to the following foamed oil-in-water emulsion mixture and its manufacturing method.

[1]
The foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion are mixed and frozen. Oil-in-water emulsion mixture.
[2]
The oil-in-water emulsion according to [1], wherein the fat content of the first oil-in-water emulsion is 10 to 35% by weight and the fat content of the second oil-in-water emulsion is 35 to 50% by weight. Product mixture.

[3]
The oil-in-water emulsification according to [1] or [2], wherein the overrun of the foamed first oil-in-water emulsion is higher than the overrun of the foamed second oil-in-water emulsion. Product mixture.
[4]
The overrun of the foamed first oil-in-water emulsion is 120 to 260%, and the overrun of the foamed second oil-in-water emulsion is 10 to 70%, [1] to [3] The oil-in-water emulsion mixture according to any one of [3].

[5]
The oil-in-water emulsion mixture according to any one of [1] to [4], wherein the oil-and-fat component of the first oil-in-water emulsion is only vegetable oil.
[6]
The oil-in-water emulsion mixture according to any one of [1] to [5], wherein the total solid content of the first oil-in-water emulsion is 40 to 65% by weight.
[7]
The oil-in-water emulsion mixture according to any one of [1] to [6], wherein the second oil-in-water emulsion is a milk-derived cream.

[8]
Foaming the first oil-in-water emulsion,
Foaming a second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion,
Mixing the foamed first oil-in-water emulsion with the foamed second oil-in-water emulsion,
Freezing the mixed oil-in-water emulsion mixture;
A method for producing a foamed and frozen oil-in-water emulsion mixture.

  According to the present invention, it is possible to provide a foamed and frozen oil-in-water emulsion in which water separation during thawing is suppressed without affecting the flavor.

In the present invention, the “oil-in-water emulsion” means an emulsion in which the aqueous phase is a continuous phase and the oil phase is dispersed, and examples include creams using vegetable oils and milk fats. It is done.
In the present invention, the “foamable oil-in-water emulsion” is not limited to any means for forming foam, but typically forms a foam by whipping (foaming by adjusting stirring, temperature, pressure, etc.). Means an oil-in-water emulsion having a property of producing a foamed oil-in-water emulsion, which is a foamed oil-in-water emulsion obtained by the above means. means.

  The “first oil-in-water emulsion” used in the present invention may be any oil-in-water emulsion having a relatively low fat content. For example, a fresh cream having a low milk fat content or a fat content may be used. Synthetic creams prepared to be low can be used. In one aspect of the present invention, the fat content of the first oil-in-water emulsion is preferably 10 to 35% by weight, more preferably 15 to 30%, based on the total weight of the first oil-in-water emulsion. % By weight.

In one embodiment of the present invention, a synthetic cream is preferably used as the first oil-in-water emulsifier because the components of the synthetic cream can be easily adjusted and the foaming property can be increased.
In a further embodiment of the present invention, the total solid content of the first oil-in-water emulsion is preferably 40 to 65, based on the total weight of the first oil-in-water emulsion, from the viewpoint of flavor and shape retention. % By weight, more preferably 45-60% by weight.

  The “second oil-in-water emulsion” used in the present invention may be any oil-in-water emulsion having a relatively high fat content. For example, a fresh cream with a high milk fat content or a fat content In particular, a synthetic cream prepared so as to have a high milk fat content can be used. In one aspect of the present invention, the fat content of the second oil-in-water emulsion is preferably 35 to 50% by weight, more preferably 40 to 45%, based on the total weight of the second oil-in-water emulsion. % By weight.

In a further embodiment of the present invention, the milk fat content of the second oil-in-water emulsion is preferably 15 to 50% by weight, based on the total weight of the second oil-in-water emulsion, from the viewpoint of flavor. Preferably it is 25 to 45% by weight.
In a preferred embodiment of the present invention, a fresh cream with good flavor and generally high fat content can be used as the second oil-in-water emulsion.

In the present invention, “fresh cream” refers to a product obtained by removing most components other than milk fat from raw milk, milk or special milk. This is defined as “Cream” in the Ministerial Ordinance on Milk and Dairy Product Component Standards (Final Revision: Ministry of Health, Labor and Welfare No. 132, 1999) For comparison with synthetic cream, it is called “fresh cream”.
In one embodiment of the present invention, the fresh cream can be used alone or in combination with a synthetic cream to form the first or second oil-in-water emulsion.

When fresh cream is used alone as the first oil-in-water emulsion, the milk fat content of fresh cream is preferably 10 to 35% by weight, more preferably 15 to 30% by weight.
When fresh cream is used alone as the second oil-in-water emulsion, the milk fat content of fresh cream is preferably 35 to 50% by weight, more preferably 40 to 45% by weight.

  In a preferred embodiment of the present invention, from the viewpoint of production efficiency and flavor, one of the first oil-in-water emulsion and the second oil-in-water emulsion may be a synthetic cream and the other may be a fresh cream. preferable. Since the fat content of a general fresh cream is high, it is preferable that the first oil-in-water emulsion is a synthetic cream and the second oil-in-water emulsion is a fresh cream.

In the present invention, “synthetic cream” refers to a cream prepared using oils, fats, proteins, emulsifiers, water and the like as main ingredients, which is used according to fresh cream.
In one embodiment of the present invention, synthetic creams having different fat contents can be selected, and both the first and second oil-in-water emulsions can be made into synthetic creams.

  In the present invention, the mixing ratio of the first oil-in-water emulsion and the second oil-in-water emulsion is not particularly limited, but the fat content and the fat content desired for the oil-in-water emulsion mixture are not limited. Depending on it, it can be selected appropriately. Typically, the weight ratio of the first oil-in-water emulsion to the second oil-in-water emulsion is 1: 0.1 to 1, preferably 1: 0.5 to 0.8. be able to.

  As the “oil / fat” used in the present invention, any oil / fat can be used as long as it is an edible oil / fat generally used in a synthetic cream. For example, milk fat (butter, butter oil, etc.), lard, beef tallow, animal oil such as fish oil, and vegetable oil such as palm oil, palm kernel oil, safflower oil, corn oil, rapeseed oil, coconut oil, and These oils and fats can be exemplified by hardened oils, fractionated oils, transesterified oils, and the like, which can be used alone or in combination of two or more kinds of oils and fats in an arbitrary ratio. From the viewpoints of melting in the mouth and flavor, it is preferable to use palm oil, palm kernel oil, coconut oil, and these hardened oils, and it is particularly preferable to use a combination of two or more thereof.

In one embodiment of the present invention, it is preferable to use only vegetable oils and fats from the viewpoint of manufacturing costs and consumer health orientation. Moreover, in the other aspect of this invention, milk fat can be combined with vegetable oil and fat from a viewpoint of flavor.
In another embodiment of the present invention, a synthetic cream mainly composed of vegetable oils and fats, more preferably a synthetic cream using only vegetable oils and fats as fats and oils can be used as the first oil-in-water emulsion.
In a further aspect of the present invention, a synthetic cream based on milk fat can be used as the second oil-in-water emulsion.

  The addition amount of fats and oils can be suitably selected depending on the fat content desired for the oil-in-water emulsion. For example, when a synthetic cream is used as the first oil-in-water emulsion, it can be preferably 10 to 35% by weight, more preferably 15 to 30% by weight, based on the total weight of the synthetic cream. .

As the “protein” used in the present invention, any protein can be used as long as it is a protein generally used in a synthetic cream. For example, vegetable proteins such as soy protein powder, skim milk, cream powder, buttermilk powder, skim milk powder, whole milk powder, spinach milk, concentrated milk, skim milk concentrate, concentrated whey, milk protein concentrate, whey protein concentrate, Examples include milk proteins such as whey protein products. These can be used singly or in combination of two or more proteins in any ratio. From the viewpoint of flavor, it is preferable to use milk protein, particularly skim milk powder.
Although content of protein is not specifically limited, For example, it is 0.1-5.0 weight% with respect to the total weight of a synthetic cream, Preferably, it can use at 1.0-2.5 weight%.

  As the “emulsifier” used in the present invention, any emulsifier can be used as long as it is generally used in synthetic creams. For example, higher fatty acid monoglyceride, glycerin fatty acid ester (for example, pentaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monolaurate, tetraglycerin monostearate, decaglycerin monostearate, decaglycerin distearate, diglycerin Monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acid (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid, etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid Esters, sorbitan fatty acid esters, sucrose fatty acid esters (eg, sucrose erucic acid ester, sucrose stearate ester, sucrose myristic acid ester Le etc.), (vegetable, egg yolk, fractionation, milk, etc.), lecithin, enzymatically decomposed lecithin (e.g., enzymatic degradation soybean lecithin, lysolecithin, etc.), casein sodium and the like.

  These may be used alone or in combination of a plurality of emulsifiers in an arbitrary ratio. The type of emulsifier can be appropriately adjusted depending on the type and content of other raw materials, but from the viewpoint of emulsion stability, it is preferable to combine a plurality of emulsifiers having different HLB values. For example, the HLB value is 1 or more. It is more preferable to use a combination of one or more emulsifiers of less than 4 and one or more emulsifiers having an HLB value of 4 or more and less than 6 in combination.

  The content of the emulsifier can be appropriately selected depending on the type and content of other components. Typically, it can be used at 0.1 to 5.0% by weight, preferably 1.0 to 4.5% by weight, based on the total weight of the synthetic cream.

  In the present invention, the term “overrun” refers to the amount of air taken in, which is calculated by the equation (1) by taking an oil-in-water emulsion before and after foaming (whipping) at a constant volume, measuring each weight. It is an indicator.

If the foamed oil-in-water emulsion is substantially foamed, the overrun is not particularly limited, but typically the foam is so foamed that the overrun is 5% or more.
In one embodiment of the present invention, from the viewpoint of foaming stability, the overrun of the foamed first oil-in-water emulsion is preferably 120 to 260%, more preferably 150 to 230%, and further Preferably, it is 170 to 210%.
In one embodiment of the present invention, from the viewpoint of production efficiency, the overrun of the foamed second oil-in-water emulsion is preferably 10 to 70%, more preferably 15 to 65%, and still more preferably 20 to 60%.

  In one embodiment of the present invention, water separation after thawing is achieved by making the overrun of the foamed first oil-in-water emulsion higher than the overrun of the foamed second oil-in-water emulsion. Can be further suppressed. In a preferred embodiment of the present invention, the overrun of the foamed first oil-in-water emulsion and the overrun of the foamed second oil-in-water emulsion are each preferably 120 to 260%. And 10 to 70%, more preferably 150 to 230%, and 15 to 65%, still more preferably 170 to 210%, and 20 to 60%.

  In another aspect of the present invention, from the viewpoint of facilitating mixing of the first and second oil-in-water emulsions, the overrun of the foamed first oil-in-water emulsion and foaming are performed. The overrun of the second oil-in-water emulsion is preferably different to some extent. Typically, the overrun difference is 50 to 250%, preferably 100 to 200%, more preferably Is 130% to 160%.

In the present invention, the “oil-in-water emulsion mixture” is a mixture of a foamed first oil-in-water emulsion and a foamed second oil-in-water emulsion, preferably homogeneously. And then the frozen mixture.
The fat content of the oil-in-water emulsion mixture is not particularly limited, but can be appropriately selected depending on the purpose of use of the oil-in-water emulsion mixture after thawing. By adjusting the fat content of the first and second oil-in-water emulsions and the mixing ratio thereof, an oil-in-water emulsion mixture having a desired fat content can be obtained.
In a preferred embodiment of the present invention, the fat content of the oil-in-water emulsion mixture is 20 to 50% by weight, preferably 30 to 45% by weight. Moreover, although the milk fat content of an oil-in-water emulsion mixture is not specifically limited, It is 10 to 50 weight%, Preferably it is 15 to 35 weight%.

The total solid content of the oil-in-water emulsion mixture is not particularly limited, but is typically 30 to 70% by weight, preferably 40 to 60% by weight.
In the present invention, the “total solid content” refers to an amount obtained by adding a solid content (protein, lactose, etc.) other than water to the fat content.
In one embodiment of the present invention, the oil-in-water emulsion mixture may contain sugars and fragrances according to the purpose of use of the oil-in-water emulsion mixture after thawing.

  In addition to the first and second oil-in-water emulsions, the oil-in-water emulsion mixture can also be mixed with further oil-in-water emulsions that differ in fat content, overrun, and the like.

In the present invention, the foaming method is not particularly limited, but typically, an oil-in-water emulsion may be stirred using a whipper, a mixer, a disperser or the like so as to include air.
In the present invention, the mixing method is not particularly limited, but it is preferable to perform the mixing so that the first and second oil-in-water emulsions are homogeneous without breaking the foam.
In the present invention, the freezing method is not particularly limited. Typically, after the container is filled with the oil-in-water emulsion mixture, it is preferably frozen in a freezer at −15 ° C. or lower, more preferably −20 ° C. or lower. Sometimes it is done.

  The oil-in-water emulsion mixture can be used as a normal foamed oil-in-water emulsion by thawing. The thawing method is not particularly limited, but typically, thawing can be performed at a wide temperature range of 0 to 20 ° C, preferably 3 to 15 ° C, more preferably 4 to 10 ° C.

  Hereinafter, the present invention will be further described based on examples, but these examples are illustrative of the present invention and do not limit the present invention.

Example 1
<Preparation of first oil-in-water emulsion>
Higher fatty acid monoglycerides having an HLB of 4: 0.2 parts by weight, higher fatty acid monoglycerides having an HLB of 2.9: 0.5 parts by weight, sucrose fatty acid esters having an HLB of 1: 0.45 parts by weight, lecithin: 0.1 Part by weight is dissolved in 27 parts by weight of vegetable oil and fat (19.7 parts by weight of palm kernel oil: 6.6 parts by weight of palm oil: 6.6 parts by weight of palm oil: 0.5 parts by weight of palm oil). Prepared.

  Sugar: 14 parts by weight, starch syrup (solid content: 75.6% by weight): 8 parts by weight, powdered rice cake: 3 parts by weight, skim milk powder: 1.5 parts by weight, sodium caseinate: 2.6 parts by weight, HLB is 6 Sucrose fatty acid ester: 0.225 parts by weight, cellulose: 0.25 parts by weight, thickening polysaccharide: 0.045 parts by weight, fragrance: 0.13 parts by weight in water: 42 parts by weight, An aqueous phase was prepared.

  The oil phase and the aqueous phase were mixed at 65 to 70 ° C., and this mixture was pre-emulsified at 70 ° C. for 10 minutes while stirring with a propeller blade. And after heating this preliminary | backup emulsion with a direct-heating sterilizer at 130 degreeC for 4 second, homogenizing at 24 MPa, it cools immediately to 10 degrees C or less, and prepares the oil-in-water emulsion of this invention did. When the components of this oil-in-water emulsion were analyzed, the total solid content was 55.4% by weight, and the fat and oil content was 27% by weight.

<Foaming of the first oil-in-water emulsion>
The above-mentioned “oil-in-water emulsion” was continuously foamed with air treated with a sterile filter by a Mondo mixer (manufacturer: Mondomix) at a rotation speed of 1577 rpm. Type emulsion "was prepared. The overrun was 200%.

<Preparation and foaming of second oil-in-water emulsion>
Fresh cream (milk fat: 47% by weight) was continuously foamed at 150 rpm with a Mondo mixer (manufacturer: Mondomix) together with air treated with a sterile filter. “Cream” was prepared. This overrun was 60%.

<Preparation and freezing of a foamed oil-in-water emulsion mixture>
After mixing the above "foamed oil-in-water emulsion" and "foamed fresh cream", adjusting the milk fat to 18% by weight and filling it into a soft bag (whipped bag), (About −20 ° C.). When the components of the oil-in-water emulsion mixture were analyzed, the total solid content was 54.5% by weight, and the fat and oil content was 35.5% by weight.

Comparative Example 1
To the “foamed oil-in-water emulsion” in Example 1, the same cream as the cream in Example 1 was mixed in a “liquid (no foaming)” state to obtain a milk fat of 18% by weight. After adjusting and filling in a whipped bag, it was stored in a freezer (about −20 ° C.). When the components of the oil-in-water emulsion mixture were analyzed, the total solid content was 54.5% by weight, and the fat and oil content was 35.5% by weight.

Test example 1
The “foamed oil-in-water emulsion mixture” prepared in Example 1 and Comparative Example 1 and filled in a whipped bag was stored in a freezer until the temperature at the center became −18 ° C. or lower. This was stored in a refrigerator at 10 ° C., 15 ° C., and 20 ° C. for about 24 hours and thawed.
The tip of the foamed oil-in-water emulsion bag filled in a whipped bag thawed at each temperature was cut with scissors to remove water. The result of measuring the water separation amount (g / 1000 ml) is shown in Table 1 (if the water separation amount exceeds 1 g, the quality is insufficient).

  As a general tendency, when “whipped fresh cream” was mixed (Example 1), the amount of water separation increased when the amount of water separation was small and the thawing temperature was high.

Production Example In the present invention, the foaming method during mass production of fresh cream suitably used as the second oil-in-water emulsion having a high fat content was examined.
<Use of turbo mixer>
Using a turbo mixer (manufacturer: Aikosha, TM-150), which is a continuous foaming machine, the continuous operation of the cream at a flow rate of 120 kg / h for 1 hour and 15 minutes resulted in an OR of 60%. Since the flow rate and pressure are constant, it was confirmed that they can be whipped stably and continuously.

<Use of Disperser>
Install a disperser (uneven shaft) in the housing of a continuous whipper (manufacturer: Meiji Techno Co., Ltd.) and increase the OR to about 40% by operating the cream flow at about 120 kg / h. Was possible. Compared to a turbo mixer, there is an advantage that the installation place is narrow.

Test example 2
For the “foamed oil-in-water emulsion A” in Example 1, the same fresh cream as in Example 1 was used, and each overrun was compared with Comparative Example 2: 0% (no foaming), Example 2. : 17%, Example 3: 35% fresh cream was mixed, milk fat was adjusted to 18% by weight, whipped bags were filled in 580 ml, and stored in a freezer (about -20 ° C). Of these, the total solid content was 54.5% by weight, and the fat and oil content was 35.5% by weight. It was stored in a freezer until the temperature at the center became −18 ° C. or lower, and then stored in a refrigerator at 10 ° C. for about 24 hours and thawed.
The tip of the foamed oil-in-water emulsion bag filled in the thawed whipped bag was cut with scissors to remove water. The results of measuring the amount of water separation (g / piece) are shown in Table 2 (if the amount of water separation exceeds 0.5 g, the quality is insufficient).

  According to the present invention, it is possible to provide a frostable, foamed oil-in-water emulsion in which water separation during thawing is suppressed without affecting the flavor. It is possible to provide a frozen foamed oil-in-water emulsion that can be used higher than before and that is easy for the user to use.

Claims (8)

  The foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion are mixed and frozen. Oil-in-water emulsion mixture.   The oil-in-water emulsion according to claim 1, wherein the fat content of the first oil-in-water emulsion is 10 to 35% by weight, and the fat content of the second oil-in-water emulsion is 35 to 50% by weight. Product mixture.   The oil-in-water emulsion mixture according to claim 1 or 2, wherein the overrun of the foamed first oil-in-water emulsion is higher than the overrun of the foamed second oil-in-water emulsion. .   The overrun of the foamed first oil-in-water emulsion is 120 to 260%, and the overrun of the foamed second oil-in-water emulsion is 10 to 70%. 4. The oil-in-water emulsion mixture according to any one of 3 above.   The oil-in-water emulsion mixture according to any one of claims 1 to 4, wherein the oil-and-fat component of the first oil-in-water emulsion is only vegetable oils and fats.   The oil-in-water emulsion mixture according to any one of claims 1 to 5, wherein the total solid content of the first oil-in-water emulsion is 40 to 65% by weight.   The oil-in-water emulsion mixture according to any one of claims 1 to 6, wherein the second oil-in-water emulsion is a milk-derived cream. Foaming the first oil-in-water emulsion,
Foaming a second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion,
Mixing the foamed first oil-in-water emulsion with the foamed second oil-in-water emulsion,
Freezing the mixed oil-in-water emulsion mixture;
A method for producing a foamed and frozen oil-in-water emulsion mixture.