JP2022108199A - Oil-in-water type emulsifier - Google Patents

Abstract

To provide an oil-in-water type emulsifier with which an acid milk product is obtained, the product being stable even if heated at a high temperature in an acid state.SOLUTION: An oil-in-water type emulsifier for imparting acid resistance and heat resistance contains, in oil and fat, transesterified oil and fat from palm-based oil and fat and laurin-based oil and fat. In the oil-in-water type emulsifier, an SFC decreasing rate is 25% or more when the emulsifier is stayed for 30 minutes at 0°C from the time when the oil and fat are melted and then stayed for 60 seconds at 35°C, and an SFC is 52% or more when the emulsifier is stayed for 10 minutes at 5°C from the time of melting.SELECTED DRAWING: None

Description

The present invention relates to an oil-in-water emulsion and a food containing the oil-in-water emulsion.

Conventionally, milk such as cow's milk, or various dairy products such as skim milk, fresh cream, cheese and fermented milk, are added with acidic components such as fruit juice, fruits, acidulants, or pH adjusters such as citric acid. Foods and drinks (hereinafter referred to as "sour milk products") processed by Examples of such sour milk products include jelly, apricot kernel tofu, and gelled foods such as milk pudding. When producing a sour milk product, a step of heating and sterilizing at a high temperature (for example, a temperature of around 100° C.) may be required.

However, when a sour milk product containing an acidic component in addition to the dairy product is heated at a high temperature, the acidic component in the sour milk product causes unstable emulsification and demulsification. As a result, the sour milk product is prone to agglomerates and segregation. In addition, there is also the problem that the milk protein in the dairy product contained in the sour milk product is susceptible to heat and is denatured by the above-mentioned high-temperature heating process. As described above, when dairy products and sour milk products containing acidic components are heated at high temperatures, demulsification and denaturation of milk proteins occur.

Therefore, in recent years, in order to prevent emulsification destruction and milk protein denaturation when heated at high temperatures in food and drink containing acidic ingredients, oil-in-water type emulsified vegetable oil instead of dairy products such as fresh cream Techniques using emulsions have also been proposed. However, when using an oil-in-water emulsion obtained by emulsifying vegetable oils and fats, there is a problem that the flavor is weak compared to foods and drinks containing dairy products. Therefore, even when an oil-in-water emulsion obtained by emulsifying vegetable oil is used, it is necessary to add a dairy product to supplement the flavor. When an oil-in-water emulsion containing a dairy product is heated at a high temperature in the presence of an acidic component (i.e., under an acidic condition), the oil-in-water emulsion also undergoes demulsification and denaturation of milk proteins. . As described above, there is room for improvement in the stability of such oil-in-water emulsions against heating at high temperatures under acidic conditions.

As a means for solving such problems, Patent Document 1 discloses an acid-resistant cream that prevents agglomeration and solidification when used in acidic foods such as fruit jelly and mango pudding. Specifically, an acid-resistant cream containing a sucrose fatty acid ester with an HLB value of 14 or more, galactomannan and/or agar, and enzymatically decomposed lecithin and/or polyglycerin fatty acid ester has been proposed.

In addition, Patent Document 2 discloses an oil-in-water emulsified fat composition for acidic desserts that prevents aggregation, precipitation, plasticization, etc. when used in dessert foods containing acidic substances such as fruit juice. Specifically, an oil-in-water emulsified fat composition for acidic desserts containing lactose and trisodium citrate has been proposed.

JP 2014-168427 A JP-A-7-255376

However, even in the techniques of Patent Documents 1 and 2, there is room for improvement in terms of stability (that is, acid resistance and heat resistance) when heated at a high temperature in an acidic environment.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an oil-in-water emulsion that can provide a stable sour milk product even when heated at a high temperature in an acidic environment.

In order to solve the above-mentioned problems, the present invention is an oil-in-water emulsion containing an ester-exchanged oil between a palm oil and a laurin oil in the oil, and It is characterized by an SFC reduction rate of 25% or more when left to stand at 35 ° C. for 60 seconds after standing for 1 minute, and an SFC of 52% or more when left at 5 ° C. for 10 minutes from the time of melting. .

The food or drink of the present invention is characterized by containing the above oil-in-water emulsion.

According to the oil-in-water emulsion of the present invention, it is possible to obtain a stable sour milk product even when heated at a high temperature in an acidic environment (that is, in a state in which an acidic component is mixed).

The present invention will be described in detail below.

The oil-in-water emulsion of the present invention contains a transesterified oil made from palm oil and laurin oil.

The content of fatty acids having 16 or more carbon atoms in the total constituent fatty acids is 35% by mass or more in the palm oil and fat used in the transesterified oil and fat constituting the oil phase of the oil-in-water emulsion of the present invention. Such palm-based oils and fats include palm oil, fractionated palm oil, hardened oils thereof, and the like, and these may be used alone or in combination of two or more. As the fractionated palm oil, a hard part, a soft part, a middle melting point part, and the like can be used. Further, the iodine value of the palm-based oil is preferably 30-60, more preferably 40-60, and even more preferably 50-60. Palm oil is particularly preferred as the palm oil.

The lauric fat used in the transesterified fat that constitutes the oil phase of the oil-in-water emulsion of the present invention has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, more than It is preferably 45 to 50% by mass. Such lauric fats and oils include palm kernel oil, coconut oil, their fractionated oils, hydrogenated oils, and the like, and these may be used alone or in combination of two or more. Also, the iodine value of the lauric fat is preferably 26 or less, more preferably 10-20. Palm kernel oil is particularly preferred as the lauric fat.

Regarding the transesterified fats and oils between palm-based fats and laurin-based fats, the mutual component ratio, that is, the ratio of palm-based fats and laurin-based fats (palm-based fats: laurin-based fats) is 55:45-. A range of 30:70 can be considered. For example, the transesterified fat containing palm oil and laurin fat contained in the oil-in-water emulsion of the present invention as raw materials is palm fat: laurin fat = 50: 50 to 30: 70 with transesterified fat. Preferably. More preferably, the ratio of palm-based fat to laurin-based fat in the transesterified fat is palm-based fat:laurin-based fat=48:52 to 42:58.

The transesterified oil and fat can be prepared by a conventionally known transesterification reaction. For example, it can be carried out by a chemical transesterification reaction using a chemical catalyst such as sodium methylate, an enzymatic transesterification reaction using a lipase or the like as a catalyst, or the like. In the present invention, it is essential to contain the transesterified oil and fat of the palm oil and laurin oil and fat described above as an oil phase component, but the transesterified oil and fat contained in the oil-in-water emulsion of the present invention Arbitrary edible oils and fats are used for oils and fats other than. For example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, olive oil, sesame oil, shea butter, sal fat, cocoa butter, lard , beef tallow, milk fat, their fractionated oils, and their processed oils (those that have undergone one or more of hardening and transesterification). Contained in emulsions.

The content of transesterified fats and oils made from palm-based fats and laurin-based fats is not particularly limited, but is preferably 95% by mass or more, more preferably 99% by mass or more.

The content in the oil-in-water emulsion of the transesterified oil made from palm oil and laurin oil is not particularly limited, but is preferably 15% by mass or more, more preferably 30% by mass or more. The upper limit of the content in the oil-in-water emulsion of the transesterified oil made from palm oil and laurin oil is not particularly limited, but is preferably 60% by mass or less, more preferably 40% by mass or less.

The oil contained in the oil-in-water emulsion of the present invention has an SFC reduction rate of 25% or more when left at 0 ° C. for 30 minutes from the time of melting and then at 35 ° C. for 60 seconds. It is characterized by having an SFC of 52% or more when allowed to stand at 5°C for 10 minutes. The SFC reduction rate after standing at 0 ° C. for 30 minutes from the time of melting and then standing at 35 ° C. for 60 seconds is based on the SFC when the fat is heated and completely dissolved and then left at 0 ° C. for 30 minutes. , and the ratio of SFC reduction when left at 35 ° C. for 60 seconds (SFC reduction rate (%) = 100 - (SFC when left at 35 ° C. for 60 seconds / melting SFC when standing at 0° C. for 30 minutes)×100). The upper limit of the SFC reduction rate when left standing at 0 ° C. for 30 minutes from the time of melting and then standing at 35 ° C. for 60 seconds is 40, from the viewpoint that it is difficult to feel the strange flavor derived from the additives contained in the aqueous phase. % or less is preferable, 35% or less is more preferable, and 30% or less is even more preferable. The upper limit of the SFC when left to stand at 5 ° C. for 10 minutes from the time of melting is preferably 60% or less, and 56%, from the viewpoint of not impairing the emulsion stability of the oil-in-water emulsion due to the formation of large crystals of oil. The following are more preferred. Regarding SFC, as explained in the examples below, "2.2.9-2013 solid fat content (NMR method)" of the standard oil analysis test method (Japan Oil Chemistry Society) shall be measured according to

In the oil-in-water emulsion of the present invention, the following are exemplified as components constituting the water phase apart from the fats and oils as the components constituting the oil phase. First, various types of polyol esters are considered. Among them, it is preferable to contain at least one of polysorbates and polyglycerin esters. By containing at least one of polysorbates and polyglycerin esters, acid resistance and heat resistance (hereinafter also referred to as "acid and heat resistance") and whiteness can be imparted to the sour milk product. The whiteness of the sour milk product depends on the number and particle size of the oil droplet particles of the oil-in-water emulsion of the present invention. Increase.

Polysorbates are produced by condensation reaction of sorbitan fatty acid ester with ethylene oxide. Examples of polysorbates include polysorbate 20 (alias: polyoxyethylene sorbitan monolaurate (Tween 20)), polysorbate 60 (alias: polyoxyethylene sorbitan monostearate (Tween 60)), polysorbate 65 (alias: polyoxyethylene sorbitan tristearate). (Tween 65)), polysorbate 80 (also known as polyoxyethylene sorbitan oleate (Tween 80)), etc., and polysorbate 60 and polysorbate 80 are particularly preferred from the viewpoint of imparting acid and heat resistance and whiteness to sour milk products.

The content of polysorbates in the oil-in-water emulsion is not particularly limited, but from the viewpoint of imparting acid-heat resistance and whiteness to sour milk products, it is preferably 0.1% by mass or more, and 0.4% by mass or more. is more preferred. The upper limit of the content of polysorbates in the oil-in-water emulsion is preferably 1.2% by mass or less, more preferably 0.7% by mass or less.

Examples of polyglycerin esters include polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters.

The content of the polyglycerol ester in the oil-in-water emulsion is not particularly limited, but is preferably 0.05% by mass or more, and 0.10% by mass, from the viewpoint of imparting acid and heat resistance and whiteness to the sour milk product. The above is more preferable. The upper limit of the polyglycerin ester content in the oil-in-water emulsion is preferably 5% by mass or less, more preferably 4% by mass or less, and even more preferably 2% by mass or less.

Polyglycerin fatty acid ester is obtained by esterifying polyglycerin and fatty acid. Examples of fatty acids include stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, behenic acid, and erucic acid. . In addition, commercially available products include SY Glister MSW-7S, SY Glister PS-3S, SY Glister PS-5S, SY Glister THL-15, SY Glister THL-44, SY Glister THL-50, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. SY Glister HB-750, SY Glister DDB-750, D series SWA-10D, SWA-15D, SWA20D manufactured by Mitsubishi Kagaku Foods Co., Ltd., Ryoto Polyglyester B-70D, Sunsoft Q manufactured by Taiyo Kagaku Co., Ltd. -18S, Sunsoft Q-182S, Sunsoft QMP-5, and the like. As the polyglycerol fatty acid ester, those having an HLB of 11 or more are preferable.

Here, the HLB value can be determined by the Griffin formula (Atlas method).

The content of the polyglycerol fatty acid ester in the oil-in-water emulsion is not particularly limited, but is preferably 0.3% by mass or more, and 1% by mass or more, from the viewpoint of imparting acid and heat resistance and whiteness to sour milk products. is more preferred. The upper limit of the polyglycerol fatty acid ester content in the oil-in-water emulsion is preferably 4% by mass or less, more preferably 2% by mass or less.

The type of polyglycerin condensed ricinoleate is not particularly limited, and polyglycerin condensed ricinoleate having a degree of polymerization of glycerin of 2 to 10 is exemplified. In addition, commercially available products include Sakamoto Pharmaceutical Co., Ltd. SY Glister CR-ED (polytype), SY Glister CR-310 (tetraglycerin polymerization degree 4), SY Glister CR-500 (hexaglycerin polymerization degree 6), Taiyo Sunsoft 818DG (tetraglycerin, degree of polymerization: 4), Sunsoft 818R (pentaglycerin, degree of polymerization: 5), Sunsoft 818SK (hexaglycerin: degree of polymerization: 6), and the like manufactured by Kagaku Co., Ltd. are examples. Among these, polyglycerin condensed ricinoleic acid ester having a degree of polymerization of 4 to 6 of glycerin is particularly preferable from the viewpoint of improving acid resistance and heat resistance.

The content of the polyglycerol condensed ricinoleic acid ester in the oil-in-water emulsion is not particularly limited, but is preferably 0.05% by mass or more from the viewpoint of imparting acid and heat resistance and whiteness to sour milk products, and 0.05% by mass or more. 10% by mass or more is more preferable. The upper limit of the content of the polyglycerin condensed ricinoleic acid ester in the oil-in-water emulsion is preferably 1% by mass or less, more preferably 0.5% by mass or less.

Oil-in-water emulsions include, for example, oils other than transesterified oils made from palm oils and lauric oils, emulsifiers other than polyglycerol esters, sugars, milk and dairy products, proteins, and pH adjusters. , flavors, coloring components, and antioxidants.

The content of fats and oils in the oil-in-water emulsion is not particularly limited, but is preferably 20% by mass or more, more preferably 30% by mass or more, from the viewpoint of imparting whiteness to sour milk products. The upper limit of the content of fats and oils in the oil-in-water emulsion is not particularly limited, but is preferably 50% by mass or less, more preferably 40% by mass or less, from the viewpoint of improving the flavor of sour milk products.

Emulsifiers other than polyglycerin ester include glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin (soybean lecithin, egg yolk lecithin, sunflower lecithin). ), enzyme-degraded lecithin (soybean lysolecithin, egg yolk lysolecithin), saponin, calcium stearoyl lactylate, sodium stearoyl lactylate, modified starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified starch phosphate, octenyl succinate starch sodium, starch acetate, heat-moisture-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, resistant starch, etc.), sphingolipids, plant sterols, bile powder, tomato glycolipids, and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Carbohydrates include sugars such as monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose (milk sugar), sucrose, maltose, trehalose, etc.); panose), fructo-oligosaccharides, galacto-oligosaccharides (4'-galactosyl lactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), milk oligosaccharides (lactosucrose); dextrins (dextrin, maltodextrin, isomaltodextrin (branched maltodextrin), starch syrup, powdered candy, cyclodextrin, branched cyclodextrin, roasted dextrin, high-molecular dextrin, indigestible dextrin), inulins (inulin, inulin degradation products, Agave inulin), thickening polysaccharides (LM pectin, HM pectin, pullulan, guar gum, guar gum degradation product, xanthan gum, arabic gum, gati gum, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, Konjac mannan, curdlan, carrageenan, karaya gum, cassia gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, rhamzan gum, alginic acid, sodium alginate, PGA (propylene glycol alginate), soybean polysaccharides, methylcellulose, Carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, gelatin, fucoidan, porphyran, laminaran), starch, resistant starch, isomaltulose, polydextrose, indigestible glucan, polysaccharides such as arabinogalactan; erythritol, Examples thereof include sugar alcohols such as sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, and mannitol; isomalto-oligosaccharides are particularly preferred from the viewpoint of improving the flavor of the food and drink of the present invention. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Cow's milk etc. are illustrated as milk. Dairy products include skimmed milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skim milk, sweetened condensed skim milk , Milk protein (acid casein, rennet casein, sodium caseinate, potassium caseinate, whey protein, their enzymatic degradation products, milk peptides, milk protein concentrate, cream powder, total milk protein, whole milk powder, skimmed milk powder, whey powder, buttermilk powder) and the like are exemplified. These may be used individually by 1 type, and may be used in combination of 2 or more type. Among these, whey protein with a whey content of 50% by mass or more is preferable, and whey protein with a whey content of 70% by mass or more is particularly preferable, from the viewpoint of improving acid resistance and heat resistance.

Examples of proteins include milk protein, soybean-derived protein (soybean protein, soybean isolate protein, pea protein, broad bean protein, mung bean protein, kidney bean protein, lentil protein, chickpea protein, lupin bean protein, peanut protein. , cowpea protein), seed-derived protein (from sesame, canola, coconut, olive, sunflower, peanut, beet, cotton, almond, etc.), cereal-derived protein (from corn, buckwheat, wheat, oat, rice, etc.) protein), collagen, collagen peptide, gelatin, and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Examples of pH adjusters include inorganic salts such as phosphates, metaphosphates, polyphosphates and pyrophosphates, organic acid salts such as citrates and tartrates, and carbonates such as sodium carbonate. These may be used individually by 1 type, and may be used in combination of 2 or more type. Among these, sodium carbonate is particularly preferred from the viewpoint of improving acid resistance and heat resistance.

The oil-in-water emulsion of the present invention can be produced, for example, by the following procedure.

Each component such as fat, emulsifier, sugar, dairy product, pH adjuster and water is mixed and emulsified. A homomixer or the like can be used for emulsification. Generally, lipophilic emulsifiers are added to the oil phase, and hydrophilic emulsifiers to the aqueous phase. Hydrophilic saccharides, dairy products, pH adjusters, etc. are dissolved in water in advance before use. For emulsification, the oil phase is heated to a temperature at which the blended fats and oils are completely dissolved, and the water phase is heated to a temperature at which the temperature of the oil phase after mixing does not decrease, and the oil phase is mixed with the water phase, For example, it can be carried out at 60-70°C.

After emulsification, homogenization is carried out. Homogenization can be performed using a high-pressure homogenizer by appropriately setting conditions such as pressure, which are conventionally used in the production of oil-in-water emulsions. The median diameter of the oil droplets can be adjusted in this homogenization process. In addition, sterilization or sterilization can be performed as a step before or after homogenization. The median diameter after homogenization is preferably 0.8 to 1.6 μm, more preferably 1.0 to 1.3 μm.

Then, by cooling the homogenized emulsion, the oil-in-water emulsion of the present invention is obtained. Cooling is preferably performed using equipment that can cool to the desired temperature in a short time. Examples of such equipment include plate heat exchangers and tube heat exchangers. It is preferable to cool to a temperature range of 1 to 7° C. in a short time using a suitable facility. After cooling, the mixture is stirred under refrigeration, and on an industrial scale, it is allowed to stand at a cooling temperature in a tank for about 1 to 2 days for stabilization (aging). It is then filled into products.

The oil-in-water emulsion of the present invention is characterized by having acid resistance and heat resistance. As for the acid and heat resistance, it is considered as a general criterion that the emulsification is stable without separation or agglomeration even if normal pressure sterilization (less than 100° C.) is performed at a pH of less than 4.6. The oil-in-water emulsion of the present invention is excellent in acid resistance and heat resistance in light of these general criteria.

As the food and drink containing the oil-in-water emulsion of the present invention, various kinds of sour milk products containing an acidic component and a dairy product are considered. For example, typical examples include gelled foods such as jelly, apricot kernel tofu, and milk pudding, and beverages. In the present invention, since the oil-in-water emulsion has acid resistance and heat resistance, it is possible to impart acid resistance and heat resistance to sour milk products in which the oil-in-water emulsion is blended. .

The amount of the oil-in-water emulsion to be added to the food or drink is not particularly limited, but is preferably 1 to 10% by mass, more preferably 2 to 8% by mass.

Beverages containing the oil-in-water emulsion of the present invention, particularly gelled foods, preferably contain hydroxypropylated phosphate-crosslinked starch from the viewpoint of imparting acid and heat resistance and whiteness. The content of the hydroxypropylated phosphate-crosslinked starch in the gelled food is not particularly limited, but is preferably 0.01 to 1% by mass, more preferably 0.05 to 0.5% by mass. The content of the hydroxypropylated phosphate-crosslinked starch in the oil-in-water emulsion is not particularly limited, but is preferably 0.5 to 5% by mass, more preferably 1 to 3% by mass. In addition to the polysorbates contained in the oil-in-water emulsion of the present invention, an emulsifier may be added directly to the jelly, especially by adding polysorbates to further impart acid resistance and heat resistance. can do.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

<Preparation of transesterified oil>
Transesterified oils and fats 1 to 5 were prepared by the following method. Palm kernel oil and palm oil are mixed at the mass ratio shown in Table 1, heated to 110 ° C., and sufficiently dehydrated. The transesterification reaction was carried out while stirring at 100° C. for 0.5 hours. After the transesterification reaction, the product was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified oil.

＜ＳＦＣの測定＞
ＳＦＣは次の方法で測定した。表２から表４に示す質量配合で油相を調製し、ＳＦＣ管に所定量分注した後、７０℃で３０分加熱して油相を融解した。次いで前記油相を０℃で３０分静置後、ＳＦＣを測定した。その後３５℃で６０秒静置し、同様にＳＦＣを測定した。得られた値から、下記式に基づいて「融解時から０℃に３０分静置した後３５℃に６０秒静置した際のＳＦＣ減少率」を算出した。
ＳＦＣ減少率（％）＝１００－（３５℃に６０秒静置した際のＳＦＣ／融解時から０℃に３０分静置した際のＳＦＣ）×１００
また、上記融解後の油相を５℃で１０分静置した後にＳＦＣを測定し、「融解時から５℃に１０分間静置した際のＳＦＣ」とした。なお、ＳＦＣは基準油脂分析試験法（公益社団法人日本油化学会）の「２．２．９－２０１３ 固体脂含量（ＮＭＲ法）」に準じて測定した。

<Measurement of SFC>
SFC was measured by the following method. An oil phase was prepared according to the mass formulation shown in Tables 2 to 4, and after dispensing a predetermined amount into an SFC tube, the oil phase was melted by heating at 70°C for 30 minutes. After the oil phase was allowed to stand at 0°C for 30 minutes, the SFC was measured. After that, the sample was allowed to stand at 35° C. for 60 seconds, and the SFC was measured in the same manner. From the obtained values, the "SFC reduction rate when left standing at 0°C for 30 minutes from the time of melting and then at 35°C for 60 seconds" was calculated based on the following formula.
SFC reduction rate (%) = 100 - (SFC when left at 35 ° C. for 60 seconds / SFC when left at 0 ° C. for 30 minutes after melting) × 100
In addition, the SFC was measured after the melted oil phase was allowed to stand at 5°C for 10 minutes, and was defined as "SFC when left at 5°C for 10 minutes from the time of melting". The SFC was measured according to "2.2.9-2013 solid fat content (NMR method)" of the Standard Fat Analysis Test Method (Japan Oil Chemistry Society).

<Preparation of oil-in-water emulsion>
The water phase and the oil phase were heated to 65° C., the oil phase was added to the water phase, stirred to emulsify, and then homogenized with a high-pressure homogenizer. After that, the mixture was rapidly cooled to 1 to 5° C. and aged under refrigeration for 10 hours while stirring to obtain an oil-in-water emulsion.

<Preparation of jelly>
In formulation 1 shown in Table 5 using various oil-in-water emulsions in Tables 2 and 3, and in formulation 2 shown in Table 5 using various oil-in-water emulsions in Table 4, the following acidic components ( A jelly containing citric acid) was prepared. Examples 18, 19, and 20 in Table 4 show the difference between Formulations 1 and 2 corresponding to Examples 4, 12, and 16, respectively.
1. A gelling agent, hydroxypropylated phosphate cross-linked starch, and granulated sugar were added and dispersed in water at 20°C, and the temperature was raised. 3. The oil-in-water emulsion and fermented milk of the present invention were added while keeping the temperature at 60°C. 5. Add citric acid to adjust pH to 4; Filled into containers and sterilized at 90° C. for 30 minutes (i.e. heat at high temperature under acid)
6. Cooled with running water at 20°C for 15 minutes. chilled overnight in the refrigerator

The jelly containing the obtained oil-in-water emulsion was evaluated as follows.

[Acid and heat resistance (aggregation)]
The surface condition of the jelly was visually evaluated according to the following criteria. In addition, 3 or more was considered to have solved the problem.
5: No aggregates at all, very good appearance 4: Almost no aggregates, good appearance 3: About a few aggregates, generally good appearance 2: Aggregates are seen, Appearance is a little bad 1: Many aggregates are clearly seen, appearance is bad 0: Surface is covered with aggregates, appearance is very bad

[Acid and heat resistance (roughness)]
The tissue state of the jelly was visually evaluated according to the following criteria. In addition, 3 or more was considered to have solved the problem.
7: Very uniform and very good appearance regardless of where it is cut, including the inner layer 6: Very uniform and good appearance 5: Uniform and good appearance 4: Relatively uniform and generally good appearance 3: Hazy 2: Non-uniform, coarse, and poor appearance 1: Non-uniform, coarse, and very poor appearance 0: Separated

[Whiteness]
The color tone (whiteness) of the jelly was visually evaluated according to the following criteria. In addition, 3 or more was considered to have solved the problem.
7: Dark cloudiness everywhere including the inner layer, bright, and very good appearance 6: Very dark cloudiness, bright, and very good appearance 5: Strong cloudiness, good appearance 4: Cloudy 3: Relatively white, no problem in appearance 2: Light white, poor appearance 1: Light white, dark, poor appearance 0: Insufficient whiteness

<Evaluation by tasting jelly>
A panel of 13 people tasted the jelly containing the oil-in-water emulsion, and evaluated the balance of milky flavor, sourness, thickness (richness), and meltability in the mouth according to the following criteria.
The sensory evaluation described below was conducted through the selection of panels shown below and discussions between the panels.
Five tastes (sweet, sour, salty, bitter, umami) discrimination test, taste concentration difference discrimination test, food taste discrimination test, and standard olfactory sense test were conducted, and 13 people who passed each test were selected. A panel (6 males and 7 females in their 20s-40s) was selected.
Next, prior to conducting the sensory evaluation, the entire panel had a discussion in advance, and each panel was given a common understanding of the characteristics of each evaluation item. In addition, in order to eliminate the bias of the panel in the sensory evaluation and to improve the accuracy of the evaluation, the test plot numbers and contents of the samples were presented randomly without informing the panel. In addition, 3 or more was considered to have solved the problem.

[Flavor]
6: Out of 13 panelists, 12 or more panelists evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.
5: Out of 13 panelists, 10 or more and 11 or less evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.
4: Of 13 panelists, 8 or more and 9 or less evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.
3: Of the 13 panelists, 6 or more and 7 or less evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.
2: Of 13 panelists, 4 or more and 5 or less evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.
1: Of the 13 panelists, 2 or more and 3 or less evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.
0: 1 or less of 13 panelists evaluated that both the thickness (richness) and meltability in the mouth were good, and the overall balance was good.

<Results>
In Comparative Examples 1 to 4, the SFC reduction rate after standing at 0 ° C. for 30 minutes from the time of melting and then standing at 35 ° C. for 60 seconds was 25% or more, and after standing at 5 ° C. for 10 minutes from the time of melting. Since the SFC at the time did not satisfy at least one of 52% or more, it is understood that the evaluation of acid resistance and heat resistance (aggregation/roughness) is low.

On the other hand, according to Examples 1 to 20, the SFC reduction rate when the fat in the oil-in-water emulsion was left at 0 ° C. for 30 minutes from the time of melting and then at 35 ° C. for 60 seconds was 25. % or more, and the SFC after standing at 5° C. for 10 minutes from the time of melting is 52% or more. That is, in Examples 1 to 20, by blending the oil-in-water emulsion into the jelly, the jelly contains dairy products (fermented milk in the jelly and whey in the aqueous phase of the oil-in-water emulsion) and acidic components ( It is possible to obtain a jelly that does not clump or become rough in spite of being blended with citric acid. As described above, in Examples 1 to 20, a stable sour milk product (jelly) was obtained even when heated at a high temperature in an acidic environment.

From the results in Table 2, it can be understood that the use of at least one of polysorbates and polyglycerin fatty acid esters has a remarkable effect of imparting acid and heat resistance and whiteness to the jelly. Furthermore, if the amount of polysorbate added is 0.4 to 0.7% by mass or the amount of polyglycerin fatty acid ester added is 1.0 to 2.0% by mass, acid and heat resistance and whiteness are further imparted to the jelly. It is understood that

From the results in Tables 2 and 4, it is understood that the use of the hydroxypropylated phosphate cross-linked starch has a remarkable effect of imparting acid and heat resistance (roughness) and whiteness to the jelly.

Claims (6)

An oil-in-water emulsion for imparting acid resistance and heat resistance,
Contains transesterified fats and oils of palm-based fats and laurin-based fats,
After standing at 0 ° C. for 30 minutes from the time of melting of the oil contained in the oil-in-water emulsion, the SFC reduction rate when standing at 35 ° C. for 60 seconds is 25% or more, and 5 ° C. from the time of melting. An oil-in-water emulsion having an SFC of 52% or more when left to stand for 10 minutes. The oil-in-water emulsion according to claim 1, wherein the transesterified fat is a palm oil: palm kernel oil ratio of 50:50 to 30:70. 3. The oil-in-water emulsion according to claim 1, which contains at least one of polysorbates and polyglycerin esters. Containing the oil-in-water emulsion according to any one of claims 1 to 3, food and drink. The food or drink according to claim 4, wherein the food or drink is jelly. The food or drink according to claim 4 or 5, further comprising hydroxypropylated phosphate-crosslinked starch.