JP2017158455A - Oil-in-water emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion that has a short whipping time, an air-containing capacity, and good melting in the mouth while having a low fat content.SOLUTION: An oil-in-water emulsion comprises 15% or more and 35% or less of milk fat, and behenic acid of 0.1g or more and 2g or less per oil and fat 100 g.SELECTED DRAWING: None

Description

  The present invention relates to a low fat oil-in-water emulsion.

  Oil-in-water emulsions prepared by emulsifying milk fat such as butter are widely used as an alternative to fresh cream because of the stability of the emulsion and ease of handling during whipping. Furthermore, due to the recent increase in demand for reducing calories in foods, oil-in-water emulsions are also required to be reduced in fat.

  When the oil-in-water emulsion is whipped, an interface structure is formed by fat globules around the taken-in foam, and a network structure is formed by aggregation of fat globules inside the oil-in-water emulsion. It is known that the hardness of a whipped oil-in-water emulsion is brought about by the network structure of fat globules (Non-patent Document 1).

  However, a low fat oil-in-water emulsion lacks the total amount of fat globules. Therefore, the conventional low-fat oil-in-water emulsion requires a long-time whipping to obtain a predetermined hardness, or an oil-in-water emulsion having the desired hardness even if whipped for a long time. There was a problem of not getting.

  In low-fat oil-in-water emulsions using vegetable fats that use vegetable fats and fats that are relatively easy to adjust the fatty acid composition in fat globules, the fats and oils mixed using multiple vegetable fats and processed fats and oils are mixed. It is possible to prepare an oil-in-water emulsion using it, but in an oil-in-water emulsion using milk fat, since the fat source is limited to milk fat, the fatty acid composition and characteristics of the fat It is extremely difficult to freely control

  Although it is technically possible to use hardened butter oil by chemical treatment or high melting point butter oil obtained by fractionation using the difference in melting point, these fats and oils are generally very expensive and commercially available. In addition to causing significant restrictions on the above use, there has been a problem that deterioration of taste and flavor are unavoidable due to the use of hardened butter oil and high melting point butter oil.

On the other hand, methods using stabilizers such as a method using a stabilizer for whipped cream containing fermented cellulose (Patent Document 1) and a method using hyaluronic acid and / or a salt thereof (Patent Document 2) are also disclosed. However, in these methods, the viscosity of the oil-in-water emulsion changes, and the original physical characteristics of fresh cream and milk fat cream are impaired.
Furthermore, the whipped cream prepared using the whipped cream is merely supplemented by the thickening of the stabilizer in the aqueous solution to the structure of the whipped cream that should originally be brought about by the aggregation of fat globules. There is a problem in that the texture and flavor that the cream should originally have change remarkably.

Noda Masayuki, (1988), Raw oil-in-water emulsion and its whipping phenomenon, Cooking Society Vol. 21 (3), 142-153

JP2011-193814A JP2013-13393

  This invention solves the above problems, and makes it a subject to provide the oil-in-water type emulsion which has short whipping time, an aeration capability, and a mastication, although it is low fat.

In order to solve the above problems, the present invention includes the following configurations.
(1) An oil-in-water emulsion comprising 15% by weight or more and 35% by weight or less of milk fat and 0.1 g or more and 2 g or less of behenic acid in terms of 100 g of fats and oils.
(2) The oil-in-water emulsion according to (1), wherein the oil and fat contained in the oil-in-water emulsion has a storage elastic modulus and loss elastic modulus at 20 ° C. of 1 Pa or more.
(3) The solid fat amount at 40 ° C. of the fat contained in the oil-in-water emulsion is 0.5% or more and 1.5% or less, as described in any one of (1) and (2) Oil-in-water emulsion.
(4) Furthermore, the solid fat amount at 30 ° C. of the fat contained in the oil-in-water emulsion is about 7%, the solid fat amount at 20 ° C. is about 23%, and the solid fat amount at 10 ° C. is about 50%. The oil-in-water emulsion according to any one of (1) to (3).
(5) The oil-in-water emulsion according to any one of (1) to (4), wherein the overrun is 150% or more within 7 minutes.
(6) A step of preparing an oil phase by mixing milk fat and an emulsifier containing a behenic acid residue, a step of mixing water and a water-soluble raw material, and a step of mixing the oil phase and the aqueous phase And homogenizing the mixture obtained by mixing the oil phase and the aqueous phase, and sterilizing the mixture obtained by mixing the oil phase and the aqueous phase. A method for producing an oil-in-water emulsion characterized by the above.

  The present invention provides an oil-in-water emulsion that has a low fat while having a short whipping time, an aeration capability, and a mouthfeel.

The oil-in-water emulsion of the present invention will be described in detail below.
The present inventors include a fat and / or lipophilic emulsifier in which behenic acid is ester-linked, and an oil-in-water emulsion containing 0.1 to 2 g of behenic acid in terms of 100 g of fat and oil has a high temperature during cooling. Since a strong fat crystal structure is built inside the fat sphere when crystallization starts from, the whip time is short, it has an aeration capacity, and the solid fat ratio in the low temperature range is not different from milk fat It has been found that it also has a mouthpiece, and the present invention has been completed.

The raw material of the oil-in-water emulsion of the present invention will be described.
The milk fat source used in the oil-in-water emulsion of the present invention may be any milk fat source, and may be one selected from milk, fresh cream, butter, butter oil, whey, whole milk powder or the like. A thing containing two or more can be used.
What is necessary is just to adjust so that the fat content of an oil-in-water emulsion may be 15 to 35 weight% using these raw materials.

Since the fat and / or lipophilic emulsifier embedding behenic acid used in the oil-in-water emulsion of the present invention contains almost no fats and oils that are ester-bonded with behenic acid, the behenic acid is ester-bonded. It is preferable to use a lipophilic emulsifier.
The emulsifier is not particularly limited as long as it is a lipophilic emulsifier in which behenic acid is ester-bonded. For example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, fatty acid polyglyceride, sucrose fatty acid ester, fatty acid propylene glycol, sorbitan fatty acid ester, etc. One or more of these can be mixed and used.

  The amount of the lipophilic emulsifier in which behenic acid is ester-linked used in the oil-in-water emulsion of the present invention is such that the amount of behenic acid is finally 0.1 g or more and 2.0 g or less in terms of 100 g of oil / fat of the oil-in-water emulsion. What is necessary is just to add.

  Assuming that the amount of behenic acid is as described above, from the cooling temperature range of 30 ° C. or higher, behenic acid or an interfacial adsorption layer of a lipophilic emulsifier containing behenic acid as a fatty acid or a fat crystal having a reverse micelle as a nucleus begins to form in the fat and oil. The fat crystals grow with further cooling. Therefore, the fats and oils used in the present invention are imparted with hardness, and the storage elastic modulus and loss elastic modulus of the fats and oils are both 1 Pa or more under the conditions of a temperature of 20 ° C. and a frequency of 1 Hz.

  Furthermore, oil-in-water emulsions prepared using fats and oils having such characteristics include fat crystals with behenic acid or lipophilic emulsifier reverse micelles containing behenic acid as fatty acids inside fat globules. Therefore, when whipped, a stronger structure can be formed by forming the structure of fat globules through the fat crystals in the gas-liquid interface or the aqueous phase. As a result, it is possible to prepare a whipped cream having both low foaming properties and good hardness.

On the other hand, the amount of behenic acid with respect to the entire fatty acid composition is 0.1 g or more and 2.0 g or less in terms of 100 g of fat, so the value of the ratio of solid fat to the total fat content with respect to temperature change (hereinafter referred to as SFC) is It is almost the same as milk fat in the range of 10 ° C or more and less than 40 ° C. For this reason, it is possible to achieve a mouthfeel that is the same as that of an oil-in-water emulsion or fresh cream using milk fat having a fat content of about 40 to 45% by weight.
The only fat crystals with bemic acid or reverse micelles of lipophilic emulsifiers containing behenic acid as fatty acids remain at 40 ° C, but the amount is as small as 1 ± 0.5%, so the oil-in-water emulsion It does not affect the sensual features such as squeezing.

  In the oil-in-water emulsion of the present invention, if necessary, skim milk powder, buttermilk powder, whey powder, milk protein, lactose and its decomposition products, starch, dextrin, liquid sugar, thickening polysaccharide, phosphate , Citrates, carbonates, potassium salts, taste substances, fragrances and the like. Also, an emulsifier having a fatty acid residue other than behenic acid can be used.

The manufacturing method of the oil-in-water emulsion of this invention is demonstrated.
The oil-in-water emulsion of the present invention is obtained by emulsifying water and fats and oils at about 60 ° C. to 80 ° C., and then homogenizing with a high-pressure homogenizer (about 0.5 to 10 MPa), heat exchange plate and steam It can be obtained by a manufacturing process including a sterilization process (about 75 to 150 ° C.) by blowing and a cooling process.
When using a water-soluble emulsifier, it is preferable to add to water, and when using an oil-soluble emulsifier, it is added to fats and oils. Moreover, when using powdered milk, thickening polysaccharide, salt, a taste substance, a water-soluble fragrance | flavor, etc. as needed, it is preferable to melt | dissolve and use these. When using an oil-soluble fragrance | flavor, it is preferable to melt | dissolve and use this in fats and oils.

  Examples of the present invention will be described in detail below, but the present invention is not limited thereto.

30% by weight of milk fat obtained from unsalted butter is heated to 80 ° C. to dissolve it, and oil-soluble sucrose behenate is added to the product so that it contains 0.5 g of behenic acid in terms of 100 g of product fat. 3% by weight was added. Furthermore, 0.3% by weight of soybean lecithin was added to obtain a lipophilic emulsifier-containing milk fat.
After heating 64.9% by weight of water to 80 ° C. and adding 4% by weight of skimmed milk powder and 0.5% by weight of sodium caseinate, the mixture was added with lipophilic emulsifier-containing fat and stirred well with a homomixer. Using a high-pressure homogenizer, the first stage 4 MPa and the second stage 1 MPa were homogenized. Furthermore, after sterilizing at 130 ° C. for 2 seconds using a heat exchange plate, the mixture was cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 30% by weight.

30% by weight of milk fat obtained from unsalted butter is heated to 80 ° C to dissolve, and the oil-soluble sucrose behenate ester 0.3 so as to contain 0.5 g of behenic acid in terms of 100 g of product fat. % By weight was added to obtain a milk fat containing lipophilic emulsifier.
After heating 65.2% by weight of water to 80 ° C. and adding 4% by weight of skimmed milk powder and 0.5% by weight of sodium caseinate, the fat containing lipophilic emulsifier was added and stirred well with a homomixer. Using a high-pressure homogenizer, the first stage 4 MPa and the second stage 1 MPa were homogenized. Furthermore, after sterilizing at 130 ° C. for 2 seconds using a heat exchange plate, it was cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 30% by weight.
(Comparative Example 1)

30% by weight of milk fat obtained from unsalted butter was heated to 80 ° C. to dissolve, and 0.3% by weight of soy lecithin was added to obtain milk fat containing lipophilic emulsifier.
After heating 65.2% by weight of water to 80 ° C. and adding 4% by weight of skimmed milk powder and 0.5% by weight of sodium caseinate, the fat containing lipophilic emulsifier was added and stirred well with a homomixer. Using a high-pressure homogenizer, the first stage 4 MPa and the second stage 1 MPa were homogenized. Furthermore, after sterilizing at 130 ° C. for 2 seconds using a heat exchange plate, it was cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 30% by weight.
(Comparative Example 2)

30% by weight of milk fat obtained from unsalted butter is heated to 80 ° C. and dissolved, and 0.3% by weight of oil-soluble sucrose stearate and 0.3% by weight of soy lecithin are added, and a milk containing lipophilic emulsifier It was fat.
After heating 64.9% by weight of water to 80 ° C. and adding 4% by weight of skimmed milk powder and 0.5% by weight of sodium caseinate, the mixture was added with lipophilic emulsifier-containing fat and stirred well with a homomixer. Using a high-pressure homogenizer, the first stage 4 MPa and the second stage 1 MPa were homogenized. Furthermore, after sterilizing at 130 ° C. for 2 seconds using a heat exchange plate, it was cooled to 5 ° C. to obtain an oil-in-water emulsion having a milk fat content of 30% by weight.
(Test Example 1)

<Oil extraction>
1 g of the sample, 5 g of distilled water, and 2 g of ammonia water (first grade, 28% or more) were added to the Maguni fat extraction tube and shaken well. To this, 10 mL of ethanol (first grade) was added and shaken well. Next, 25 mL of diethyl ether (primary) was added and shaken well. Further, 25 mL of petroleum ether (first grade) was added and shaken well. This was put in an extraction tube and separated using a junior centrifuge at 600 rpm for 5 minutes, and the upper ether layer was transferred to a glass beaker.
Shake well by adding 10 mL of ethanol (primary) to the lower layer, then shake well by adding 25 mL of diethyl ether (primary), and shake well by adding 25 mL of petroleum ether (primary). This was centrifuged under the same conditions as above, and the resulting upper ether layer was transferred to a glass beaker.
The glass beaker was heated to 70 ° C. to evaporate the ether, and the remaining oil was collected and used for the following measurements.
In addition, when the fats and oils necessary for the analysis are not enough in the extraction with a single junior fat extraction tube, the same oil-in-water emulsion sample is extracted using a plurality of junior fat extraction tubes, and the recovered fats and oils are extracted. Were used for evaluation.
(Test Example 2)

<Evaluation of hardness of oil-in-water emulsion>
Oils and fats were extracted from the oil-in-water emulsions of Examples 1 and 2 and Comparative Examples 1 and 2 in the same manner as in Test Example 1.
The dynamic viscoelasticity was measured using MCR302 (Anton Paar Japan). Examples 1 and 2 heated to 80 ° C. on a disposable plate (EMS / TEK500 / 600, Anton Pearl Japan) fixed to a measuring device using a dedicated jig (P-PTD200 / 62, Anton Pearl Japan) And 10 mL of oil extracted from Comparative Examples 1 and 2, and using a 50 mm flat plate (PP50, Anton Paar Japan), with a gap of about 2.5 mm, a strain of 0.5%, and a frequency of 1 Hz. It was measured. For temperature control, both the lower and upper cover-type temperature control units were used, and the storage elastic modulus and loss elastic modulus at 20 ° C. when cooled from 80 ° C. to 0 ° C. at a temperature decrease rate of 1 ° C./min were measured. The results are shown in Table 1.
The storage elastic modulus and the loss elastic modulus were set to an appropriate hardness of 1 Pa or more.

(Table 1) Storage elastic modulus and loss elastic modulus of oil extracted from oil-in-water emulsion
(Test Example 3)

<Measurement of SFC>
SFC measurement was performed using a nuclear magnetic resonance apparatus (Minispec mq 20, Bruker Co.). Oils and fats extracted from Examples 1 and 2 and Comparative Examples 1 and 2 heated to 80 ° C. were put into a glass tube and stoppered, and then left at 5 ° C. overnight, and further 10 ° C. and 20 ° C. After being left for 30 minutes in a constant temperature bath at 30 ° C. and 40 ° C., SFC was measured. For comparison, SFC was also measured for fats and oils extracted from fresh cream by the same method as in Test Example 1. The results are shown in Table 2.

(Table 2) SFC of fats and oils extracted from oil-in-water emulsions

(Test Example 4)

<Bubbling evaluation of oil-in-water emulsion>
15 g of sugar was added to 200 g of the oil-in-water emulsions (5 ° C.) of Examples 1 and 2 and Comparative Examples 1 and 2, and a stainless steel deep bottom ball with a diameter of 21 cm and a biaxial hand in a room at 20 ° C. Using a mixer, foaming was performed at a rotation speed of the beater of 400 rpm.
The whipped oil-in-water emulsion was placed in a cup with a diameter of 5 cm and a depth of 5 cm, and the maximum stress was measured when a stainless steel cylinder with a straight line of 2 cm was penetrated by 1 cm at a speed of 1 mm / sec. The time required to reach 40 g was evaluated.
Furthermore, the oil-in-water emulsion at the end of the whipping was placed in a cup having a diameter of 5 cm and a depth of 5 cm, the weight was measured, and the overrun was calculated from the following equation.
The time was set to be 7 minutes or less. Overrun was considered good at 150% or more. In addition, flavor and color were evaluated by sensuality. The results are shown in Table 3.

A: Weight of oil-in-water emulsion before whipping per unit volume B: Weight of oil-in-water emulsion after whipping per unit volume

Overrun (%) = (A−B) / B × 100

(Table 3) Results of whipping time, overrun, and sensory evaluation

As shown in (Table 1), in Examples 1 and 2, both the storage elastic modulus and loss elastic modulus of fats and oils at 20 ° C. were 1 Pa or more, and they had appropriate hardness.
This is because oil-in-water emulsions containing 0.1 to 2 g of behenic acid in terms of 100 g of fats and oils are fat crystals with behenic acid or an interfacial adsorption layer of a lipophilic emulsifier containing behenic acid as a fatty acid or reverse micelles as the core. However, it is thought that this is due to the fact that this fat crystal grows locally with further cooling, starting to form locally at 30 ° C. during cooling of the oil-in-water emulsion.

Moreover, as shown in (Table 3), both Example 1 and Example 2 were good because the whipping time was as short as 7 minutes or less and the overrun was 150% or more.
This is considered to be because an oil-in-water emulsion containing 0.1 g to 2 g of behenic acid in terms of 100 g of fats and oils forms a strong gas-liquid interface fat globule network even at the bubble interface.

Crystal formation with behenic acid as the core as in Example 1 and Example 2 affects the hardness of the crystal produced and the network formation of fat crystals in the fat sphere (Tables 1 and 3). There was almost no effect on the SFC indicating the amount of the solid fat (Table 2).
In particular, since SFC is not affected at all in a temperature range of less than 40 ° C., an oil-in-water emulsion having a good taste and flavor when contained in the mouth can be obtained when whipped.
(Test Example 5)

Oils and fats were extracted from the oil-in-water emulsions of Examples 1 and 2 and Comparative Examples 1 and 2 in the same manner as in Test Example 1.
This was heated to 80 ° C., collected in a screw-cap test tube, added with 1.5 mL of 0.5N NaOH methanol solution, sealed, and heated in boiling water for 9 minutes.
After cooling, 2.0 mL of 14% boron trifluoride methanol solution was added and sealed, and heated in boiling water for 7 minutes. After cooling, 2.0 mL of a 5 g / L C17 methylhexane solution was added as an internal standard, 3.0 mL hexane and 3.0 mL saturated brine were further added, and the mixture was sealed and shaken for 1 minute.
After standing for 1 hour, 100 μL of the upper layer is dispensed into a vial, diluted with 16 mL of hexane by adding 1.5 mL of hexane, and behenen using an Agilent 6890N Network GC (Agilent Technologies, Inc) at a split ratio of 5: 1. The acid was quantified.
As shown in (Table 4), the amount of behenic acid in terms of 100 g of oil and fat extracted from Example 1 and Example 2 was 0.5 g, and the amount of added behenic acid could be determined by the method described above. Moreover, the fats and oils extracted from the comparative example 1 and the comparative example 2 which used the emulsifier which does not contain behenic acid as a constituent fatty acid are less than 0.05g, The validity of the quantitative method was confirmed also from this.

(Table 4)

Claims (6)

  An oil-in-water emulsion comprising 15% to 35% by weight of milk fat and 0.1g to 2g of behenic acid in terms of 100g of oil.   The oil-in-water emulsion according to claim 1, wherein the oil and fat contained in the oil-in-water emulsion has a storage elastic modulus and a loss elastic modulus at 20 ° C of 1 Pa or more.   The amount of solid fat at 40 ° C of the fat contained in the oil-in-water emulsion is 0.5% or more and 1.5% or less, or the water according to any one of claims 1 and 2. Oil-type emulsion.   Furthermore, the solid fat amount at 30 ° C. of the fat contained in the oil-in-water emulsion is about 7%, the solid fat amount at 20 ° C. is about 23%, and the solid fat amount at 10 ° C. is about 50%. The oil-in-water emulsion according to any one of claims 1 to 3.   The oil-in-water emulsion according to any one of claims 1 to 4, wherein the overrun is 150% or more within 7 minutes.   A step of preparing an oil phase by mixing milk fat and an emulsifier containing a behenic acid residue, a step of mixing water and a water-soluble raw material, a step of mixing the oil phase and the aqueous phase, A step of homogenizing a mixture obtained by mixing an oil phase and the aqueous phase, and a step of sterilizing the mixture obtained by mixing the oil phase and the aqueous phase. A method for producing an oil-in-water emulsion.