JP2758822B2 - Oil-and-fat-containing food in a sealed container and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil-containing food in a sealed container containing fat and oil and a protein,
Even when subjected to heat history such as sterilization relates sealed containers fat containing foods and their preparation capable of retaining a stable emulsified state even after storage long period.

[0002]

2. Description of the Related Art In general, fat-containing foods containing fat components such as milk fat, cocoa butter, vegetable fats and oils include, for example, milk drinks such as milk coffee, milk tea, soup and oil-containing drinks such as cocoa drinks. Well known. When these fats and oils-containing beverages are drinks in a sealed container that can be distributed at room temperature for a long period of time, the protein content relative to the fats and oils content in the beverage is usually 80% by weight (hereinafter referred to as “%”) or more. Then, the fat component and other raw materials are dissolved in warm water,
It is manufactured by homogenizing at a pressure of about 0 to 250 kg / cm ² , sealingly filling containers such as cans and bottles, and performing high-temperature heat sterilization using a retort sterilizer or the like. However, when the oil-and-fat-containing beverage in the sealed container is stored for a long period of time, the oil and fat component in the beverage floats on the upper surface of the beverage, forms a ring-shaped cream layer, and deteriorates the quality of the beverage. Above all, when a raw material containing fresh cream or cacao fat is used as a raw material for fats and oils, the emulsified state tends to be particularly unstable,
Even if the fat content is 1% or less, a ring-like cream layer is formed, or coagulated by coagulation by refrigeration. This coagulated material cannot be dispersed again even if the container is shaken, and thus is a major factor in quality deterioration .

[0003] In particular, fresh cream and cocoa fat or oil, with beverages formulated with unstable oil, significantly demulsifiers, thick cream layer is formed, the degree of degradation increases.

[0004]

[SUMMARY OF THE INVENTION The present invention was made in view of such circumstances, and an object, even if subjected to heat history such as sterilization Ri over a period of long duration, good It is an object of the present invention to provide an oil / fat-containing food in a sealed container capable of maintaining an emulsified state and a method for producing the same.

[0005]

[Means for Solving the Problems] The above object, fats and oils蛋
A fat-containing food in a sealed container containing white matter
And the cation concentration in the oil-and-fat-containing food is 10 ⁻³ to 10 ⁻¹
mol / l, and the maximum particle size of the water-insoluble component is 1.0
Contains oils and fats in a sealed container characterized by being less than μm
A fat and oil-containing food in a sealed container containing 0.75 parts by weight or less of protein per 1 part by weight of food and fat, wherein the cation concentration in the fat and oil-containing food is 10 ^-3 to 10 ^-1.
mol / l, and the maximum particle size of the water-insoluble component is 1.0
It is achieved by an oil-and-fat-containing food in a sealed container, which is not more than μm . And oils and fats, proteins and water
And the cation concentration is 10 ⁻³ to 10 ⁻¹ mol / l.
After adjusting so that it is homogeneous,
A sealed container having a diameter of 1.0 μm or less.
A method for producing an oil-and- fat-containing food, or mixing an oil, a protein and water, wherein the protein is 0.75 parts by weight or less and the cation concentration is 10 ^-3 to 10 ^-1 mol / per 1 part by weight of the oil or fat. l
And then homogenized to reduce the maximum particle size of the water-insoluble component to 1.0 μm or less.

That is, the inventors of the present invention mixed and dissolved fats and oils, proteins and other raw materials in warm water or the like to obtain a fat and oil-containing solution, and the cation concentration in the solution was 10 ^-3 to 10 ^-1 mo.
adjusted to l / l, then homogenized to when miniaturized to 1.0μm or less the maximum particle size of the water-insoluble component, even when subjected to severe thermal history during sterilization, over a long period of time,
The inventors have found that the emulsified state can be stabilized, and have reached the present invention.

Next, the present invention will be described in detail. Examples of the food containing the fat or oil component according to the present invention include, for example, milk coffee, wiener coffee, milk tea, cocoa, chocolate beverage, soup, miso soup, milk juice powder,
Examples include oil-and-fat-containing beverages such as milkshake, matcha milk and acidic milk beverages, dessert mixes such as bavarois and pudding, and seasonings such as dressings and sauces.

[0008] The fats and oils used in the above fats and oils-containing foods include milk fats derived from dairy products such as fresh cream, milk, whole milk powder, condensed milk, butter, cheese, coffee oil, cacao fat, cacao equivalent fat, salad oil, Palm oils, seed oils such as soybeans, those containing vegetable oils such as margarine, medium-chain triglycerides, nut pastes or processed products thereof, and animal oils such as fish oil, lard, head, egg oil or their processing Goods and the like. These may be used alone or in combination of two or more depending on the purpose.

Next, as the protein, milk products such as milk, whole milk powder, skim milk powder, whole milk condensed milk, skim condensed milk, soy milk, butter, cheese and the like may be contained in the beverage, or casein, sodium caseinate, etc. Dairy product-derived protein purified product. These may be used alone or in combination of two or more depending on the purpose.

Further, in the oil-and-fat-containing food, saccharides, processed products such as fruits and vegetables, acidulants, salts, flavors, coloring agents, starches, seasonings, emulsifiers, stabilizers and the like are appropriately selected as other raw materials. It may be used.

[0011] It should be noted that, in fat-containing food of the present invention
, The content of protein to fat content 1 part by weight 0.
It is desirable to mix each raw material so that it is 75 parts by weight or less.
Good. When the content of the protein exceeds 0.75 parts by weight with respect to 1 part by weight of the fat or oil content, when subjected to heat history such as sterilization, protein odor is generated, and the flavor of the food tends to be impaired. .

The cation concentration in the oil-and-fat-containing food is 1
It is important that the content be 0 ^-3 to 10 ^-1 mol / l. As the cations, sodium ions (Na ⁺ ), potassium ions (K ⁺ ) derived from raw materials in the oil-containing solution,
Calcium ion (Ca ²⁺ ), phosphorus ion (P ³⁺ ) and the like can be mentioned. When the cation concentration is less than 10 ^-3 mol / l or more than 10 ^-1 mol / l, the emulsified state cannot be maintained for a long period of time, and a cream layer is generated on the upper surface of the food. At this time, the cation concentration may be measured using a flame analysis method, an ion meter, or the like.

As a method for adjusting the cation concentration, for example, when the cation concentration in the oil-and-fat-containing solution is 10 ⁻³ mol / l
A If it is less than, the salts such as alkali metal salts and organic acid salts, may be added alone or in combination, 10 reversed ^-1
When the concentration exceeds mol / l, the concentration may be reduced by bringing a part or the whole amount of the oil-and-fat-containing solution into contact with the ion-exchange resin.

The maximum particle size of the water-insoluble component of the oil-and-fat-containing food of the present invention is 1.0 μm or less, preferably 0.7 μm or less.
m or less. When the maximum particle size exceeds 1.0 μm, for example, the cation concentration of the oil-and-fat-containing food is reduced to 10 ⁻³ to 10 ⁻¹ m
Even if it is adjusted to ol / l, a long-term emulsion stabilizing effect cannot be obtained. The term "water-insoluble component" used herein refers to a fat or oil component, a protein, a composite thereof, or another solid.

Next, the oil / fat-containing food in a sealed container of the present invention is produced, for example, as follows. That is, first, the fat and protein, and a mixture of other material as required, preferably by adding an aqueous medium such as water is 50 ° C. or higher, more preferably maintains heating to 50 to 85 ° C., the condition Oil-containing solution that satisfies That is, the cation concentration in the fat-containing solution is set in the above range.

At this time, the temperature of the oil-containing solution is raised to 50 ° C.
If it is less than 1, it tends to be difficult to make the maximum particle size of the water-insoluble component 1.0 μm or less in the homogenization step described below. The temperature of the oil-and-fat-containing homogenized solution is too high, and the flavor tends to deteriorate due to excessive heat history.
The method of raising the temperature is not particularly limited, and a method such as addition of a heated aqueous medium such as hot water, indirect heating in which hot water or steam is circulated by a jacket type tank, or a plate heater may be used as appropriate.

Next, the above-mentioned oil-and-fat-containing solution is homogenized to obtain an oil-and-fat-containing homogenized solution having a maximum particle size of the water-insoluble component of 1.0 μm or less. The homogenizing pressure at this time is preferably 5
00 kg / cm ² or more, more preferably 700 to 150
When it is 0 kg / cm ² , the maximum particle size of the water-soluble component can be 1.0 μm or less.

The homogenizer used at this time is, for example, as shown in FIG.
A high-speed homomixer as shown in FIG. 1, a Manton-Gaulin as shown in FIG. 3, a homogenizer having a mechanism as shown in FIG. 1 in which liquid flow paths are merged after branching, an aqua jet pump (manufactured by Sugino Machine Co., Ltd.) ) And the like, and a homogenizer having a mechanism of causing the emulsions to collide with each other or causing the emulsion to collide with the vessel wall.

As shown in FIGS. 2A to 2C, the high-speed homomixer agitates the liquid at a high speed by rotating the turbine blades 17 in the stator 16 at a high speed, and generates a shear force and an impact during the stirring. The homogenization is performed by collision of particles. Further, as shown in FIG. 3, Manton Gorin dispensed a certain amount of the sample 30 at high pressure into the valve 2.
It is sent to a narrow gap C between the valve 2 and the valve 23 and homogenized by the collision of particles at that time. The pressure in Menton Gorin detects the total amount of pressure applied before the sample 30 passes through the interval C.

At this time, for example, it is preferable to use a homogenizer having a mechanism such that the liquid flow paths merge after branching as shown in FIG. 1 because the emulsifying effect is enhanced. Specifically, for example, "Nanomizer" manufactured by Nanomizer Co., Ltd.
And "Microfluidizer" manufactured by Microfluidics.

In FIG. 1, 1 is a pump, 2 is a pressure gauge,
Reference numeral 3 denotes a chamber, 4 denotes a liquid feed path, 5a and 5b denote split paths (small tubes), 6 denotes a liquid feed path, and 7 denotes a product outlet. In this homogenizer, the liquid feed path 4 becomes two split paths 5a and 5b at a branch point A, and the split paths 5a and 5b join at a junction B to form a liquid feed path 6. With such a mechanism, when the sample 10 is sent to the liquid sending path 4 at a high pressure via the pump 1, the particles in the sample 10 collide at the branch point A and branch. By passing through the narrow passages of the dividing paths 5a and 5b, the particles further collide with each other, and
Particles further collide with the impact of the liquids joining at the junction B of a and 5b. In this homogenizer, the pressure is detected before the sample 10 enters the dividing paths 5a and 5b. Therefore, compared with the high-speed homomixer or the Manton-Gaulin type homogenizer shown in FIGS. it can.

The above-mentioned homogenization may be repeated once or twice or more, and may be appropriately set according to the pressure and the type of the oil-and-fat-containing solution. In addition, two homogenizers with different homogenization mechanisms are used.
More than one species may be used in combination, or a different homogenization pressure may be used each time. In the homogenization step, a solution in which an emulsifier or stabilizer is previously dissolved is prepared separately from the oil-and-fat-containing solution, and after the oil-and-fat-containing solution is homogenized, when added, propagation of heat-resistant spore-forming bacteria during long-term storage is performed. Can be suppressed, which is preferable.

Next, the above-mentioned homogenized solution containing fats and oils is filled in a container such as a can, a bottle, a paper pack, a retort pouch or the like by heating as it is or suitably heated, and sterilized by heating at a high temperature using a retort sterilizer or the like. In addition, sealing may be performed after sterilization. Sealed containers fat-containing food product obtained as described above, even though subjected to heat history during sterilization, excellent emulsifying stability, even after long-term storage can retain its state . Further, the homogenized solution containing fats and oils may be further processed. In addition, the oil-and-fat-containing food in a sealed container according to the present invention can be sold with heating or refrigeration as needed, even if it is distributed at normal temperature. The fat-containing food of the present invention and the method for producing the same are filled in a container, sealed, and subjected to high-temperature heat sterilization at, for example, about 115 to 130 ° C. for about 10 to 30 minutes using a retort sterilizer or the like, at room temperature. It is particularly suitable for obtaining foods in sealed containers that can be distributed for a long period of time. That is, normally, when subjected to severe thermal history as described above, protein and the like in food undergoes thermal denaturation, or cause aggregates, but the flavor may become poor, fat-containing food of the present invention, positive Since the ion concentration and the maximum particle diameter of the water-insoluble component are set to specific ranges, the ion concentration at 115 to 130 ° C.
Even if high-temperature heat sterilization (so-called retort sterilization) is performed for about 0 to 30 minutes, the above problem does not occur.

[0024]

As described above, the fat and oil-containing food in a sealed container according to the present invention has a cation concentration adjusted specifically and the maximum particle size of the water-insoluble component is reduced to 1.0 μm or less . Since it is a food containing the ingredients and protein components, even if it is subjected to the heat history of sterilization during the production of the food, it does not form a cream layer during storage and contains fats and oils having long-term emulsion stability. Can be food. Further, in the oil-and- fat-containing food according to the present invention, protein is added to 1 part by weight of the oil and fat.
When the content is 0.75 parts by weight or less, the protein does not smell even after being manufactured and sold by heating with a hot bender or the like. The present invention is particularly effective for beverages in which the emulsion stability of fats and oils is unstable. For example, beverages containing high-concentration fats and oils, cocoa fats and oils, and fresh creams can be suitably used for beverages containing fats and oils that are specifically unstable to emulsification. It can be suitably used when a beverage in a sealed container is produced through a high-temperature heat sterilization step using a sterilizer or the like.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 4, Comparative Example 1> After preparing an oil-and-fat-containing solution with the composition shown in Formulation A of Table 1, and measuring the cation concentration using an ion meter (N-8F manufactured by Horiba, Ltd.), Table 2 was obtained. Homogenized under the conditions shown in Example 5 An oil / fat-containing solution having the composition shown in Formulation C of Table 1 was prepared, and
After measuring the ion concentration in the same manner as in Example 1, Table 2
Homogenized under the conditions shown in <Comparative Example 2> An oil / fat-containing solution having the composition shown in Formulation B of Table 1 was prepared, and the cation concentration was measured in the same manner as in the Example.

[0026]

[Table 1] (% by weight) ┌─────────┬───────┬───────┬───────┐ │ │ Compound A │ Compound Combination B │ Combination C │ ├─────────┼───────┼───────┼───────┤ │ Matcha │ 0.5 │ 0 0.5 │ 0.5 │ │ milk │ ──── │ ──── │ 5.0 │ │ fresh cream │ 3.0 │ 3.0 │ ───── │ │ sugar │ 6.0 │ 6 6.0 │ 6.0 │ │ salt │ 0.058 │ │ │ ───── │ │ emulsifier * 1 │ 0.05 │ 0.05 │ 0.05 │ │ water │ 90.4 │ 90 .45 │ 88.45 │ ├─────────┼───────┼───────┼───────┤ │ Cation concentration │ 1.05 × 10 ^{-2 │ 0.5 × 10 -3 │ 1.04} × 10 -2 │ │ (mol / l) │ │ │ │ └── ──────┴───────┴───────┴───────┘ * 1: (manufactured by Mitsubishi Kasei Foods Co.) sucrose fatty acid ester

A glass bottle (240 cc capacity, 65 mm in diameter, 120 mm in height) was filled with the oil-and-fat-containing homogenized solution of the above Examples and Comparative Examples, and was tightly wound.
Heat sterilization for 0 minutes. After the thus-obtained bottled matcha drink was allowed to stand at 25 ° C. for 3 months, the width of the formed cream layer was measured. The flavor of each beverage immediately after production and after standing at 55 ° C. for 3 months was sensory evaluated by 10 expert panelists. The results are also shown in Table 2.

[0028]

[Table 2]

[0029] from the results in Table 2, bottled green tea drinks of example, also 3 months after storage at 5 5 ℃, is a good emulsified state, or occurrence of the cream layer is not observed, or observed It was very little, if any. Among them, Examples 1 to 4
No protein smell was felt and the flavor was good. In contrast, the bottled matcha beverages of Comparative Examples 1 and 2 had good flavor, but the emulsification was destroyed during long-term storage, and a thick cream layer was formed .

<Examples 6 to 9 , Comparative Example 3 > An oil / fat-containing solution having the composition shown in Formulation D of Table 3 was prepared, and the cation concentration was measured in the same manner as in Example 1; Homogenized under conditions. Example 10 An oil / fat-containing solution having the composition shown in Formulation F of Table 3 was prepared, and
After measuring the on-concentration in the same manner as in Example 1, Table 4
Homogenization was performed under the conditions shown. <Comparative Example 4 > An oil-and-fat-containing solution having the composition shown in Formulation E of Table 3 was prepared, and the cation concentration was measured in the same manner as in Example 1, and then homogenized under the conditions shown in Table 4.

[0031]

[Table 3] (% by weight) ┌───────┬───────┬─────────┬───────┐ │ │ Compound D │ Compound Combination E │ Combination F │ ├───────┼───────┼─────────┼───────┤ │ Cocoa bean extract │ 40. 0 │ 40.0 │ 40.0 │ │ Butter oil │ 3.25 │ 3.25 │ 0.75 │ │ skim milk powder │ 2.25 │ 2.25 │ 2.25 │ │ cow milk │ ─── │ │ │ ─── │ │ sugar │ 6.0 │ 6.0 │ 6.0 │ │ color element │ 0.1 │ 0.1 │ 0.1 │ │ salt │ ─── │ │ 0. 03 │ ＊ │ │ Emulsifier * 1 │ 0.05 │ 0.05 │ 0.05 │ │ Stabilizer │ ─── │ │ │ │ │ │ Water │ 48.35 │ 48.32 │ 50.85 │ ├───────┼─── ───┼─────────┼───────┤ │ cation concentration │ │ │ │ │ (mol / l) │5.3 × 10 -2 │ 1.1 × 10 ^-1 │5.3 × 10 ^-2 │ └───────┴───────┴─────────┴───────┘ * 1: Sucrose Fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd.)

The same fat-containing homogenized solutions as in Examples 6 to 10 and Comparative Examples 3 and 4 were filled in the same glass bottle as in Example 1, tightly wound, and then sterilized by heating at 121 ° C. for 20 minutes. The cocoa drink in a bottle obtained in this manner is heated at 25 ° C.
, And the width of the formed cream layer was measured. In addition, the flavor of each beverage immediately after production and after standing at 55 ° C. for 3 months was sensory evaluated by 10 expert panelists. The results are shown in Table 4.

[0033]

[Table 4]

From the results shown in Table 4, the cocoa beverages in bottles of Examples 6 to 10 showed that even though they contained unstable cocoa oil and fat in an emulsified state, they remained at 55 ° C. for 3 months.
The emulsified state was good and no or no cream was observed. Inside
Also, in Examples 6 to 9, no protein odor was felt even after long-term storage, and the samples had good flavor. On the other hand, Comparative Example 3
To 4 of bottled cocoa beverages, emulsification is destroyed during storage long period, thick cream layer has occurred.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 2 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 3 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pump 2 Pressure gauge 3 Chamber 4 Liquid sending path 5 Dividing path 6 Liquid sending path 7 Product outlet 10 Sample

Claims (4)

(57) [Claims] 1. A sealed container containing oil and fat and a protein.
A fat-and-oil-containing food, wherein the fat-and-oil-containing food contains
Concentration of 10 ^-3 to 10 ^-1 mol / l, and water-insoluble
Characterized in that the maximum particle diameter is 1.0 μm or less.
Oil-containing food in a sealed container. 2. Protein is added in an amount of 0.75 to 1 part by weight of fat or oil.
A fat or oil-containing food in a sealed container containing not more than 10 parts by weight, wherein the cation concentration in the fat or oil-containing food is 10 ⁻³ to 10
^-1 mol / l, and the maximum particle size of the water-insoluble component is 1.
Fat or oil-containing food in a sealed container characterized by having a particle size of 0 μm or less. 3. A mixture of fats and oils, protein and water,
The concentration was adjusted to 10 ^-3 to 10 ^-1 mol / l.
Then, homogenize to make the maximum particle size of the water-insoluble component 1.0 μm
Oil-containing food in a sealed container characterized by the following:
Recipe. 4. A method of mixing fats and oils, proteins and water so that the protein is 0.75 parts by weight or less and the cation concentration is 10 ^-3 to 10 ^-1 mol / l per 1 part by weight of the fats and oils. After adjustment, homogenize and set the maximum particle size of the water-insoluble component to 1.0μ.
m or less, a method for producing an oil-and-fat-containing food in a sealed container.