JP2957244B2 - Manufacturing method and whitening product of oil-in-water type emulsified product - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a production method for whitening the color of an oil-in-water emulsion product and a whitened emulsion product produced thereby.

INDUSTRIAL APPLICABILITY The present invention can be safely, effectively and widely applied to whitening of oil-in-water type emulsified products in general, and is especially used in the technical fields of food and drink, cosmetics, and pharmaceuticals.

(Conventional technology and problems) In an oil-in-water emulsion product, the product itself may be colored by a pigment present in an aqueous phase, an oil phase, or an interface between an aqueous phase and an oil phase. May be related to the value of the product itself.

For example, the color of milk, which is a kind of oil-in-water type emulsified product, mainly includes the color of riboflavin contained in whey and the color of carotenoid pigment in milk fat.

The color of the milk is brought into the cream, enhanced by concentration. Since cream has a high milk fat content, a deep yellowish orange color caused by carotenoids becomes a problem. There is a large difference in color between creams made in winter and creams made in summer. The summer cream has a strong yellow-orange color with a higher content of carotenoids than the winter cream. Therefore, it is desired to establish a production method for keeping the color tone of the cream constant throughout the year.

However, even if a bleaching agent is used to whiten an emulsified product, the effect of whitening is not sufficient, and if used in a large amount to enhance the effect of whitening, a pollution problem may occur. Some bleaching agents cannot be used for bleaching liquid substances such as emulsified products. The same applies when a whitening agent is used, and any whitening agent capable of whitening without changing the flavor, texture, texture, viscosity, and smoothness to the skin of the product is currently available. I can't find it.

(Means for Solving the Problems) The present invention has been made in view of the above-mentioned current state of the art and needs in the industry, and has been developed in such a manner that the properties inherent in a product can be safely changed without changing it. The purpose of the invention is to develop a system for whitening a product with a small amount of use.

Although the present invention has been studied from various aspects to achieve the above object, it has not been successful, and the present inventors have been forced to change their ideas on whitening technology using a bleaching agent or a whitening agent. Therefore, as a result of further study, the inventor found that it is necessary to study not only from the chemical aspect as in the past, but also from the physical aspect. Such an idea of whitening from a physical aspect has never been made before, and it is already unknown.

Therefore, as a result of the examination, the inventors came to focus on the following phenomena of light. In other words, if a single color in the light spectrum is selected and the two colors are mixed, or if the sense of color of two types of standard colored paper is mixed using a rotating plate, the third color is sensed, but the colors are complementary to each other. For example, when a pair of colors such as red and blue-green and purple and yellow-green are mixed at an appropriate ratio, the color becomes white or gray.

The present inventors, using this principle of complementary color, added a blue or green pigment or pigment preparation having a complementary color relationship with the yellow-orange color of the cream to the cream and dispersed using a homomixer or the like. Discovered that the yellowish-orange color of the compound became white, and completed the present invention.

Hereinafter, the present invention will be described in detail using a cream as an example. However, it goes without saying that the present invention can be applied to whitening of all oil-in-water emulsified products in addition to creams.

The basic technical idea of the present invention is to whiten the yellow-orange color of a cream by adding a pigment. As the pigment, any pigment can be used as long as it can whiten the cream in relation to the yellow-orange color. That is, it is possible to indirectly whiten the cream by adding a blue or green pigment having a complementary color to the yellow-orange color of the cream by using the principle of complementary colors. The amount of the pigment to be added varies depending on the type of pigment, the intensity of the cream yellow orange, and the like. In the case of a blue pigment, the amount of the pigment is generally preferably about 0.01% or less.

In the present invention, in addition to the pigment treatment, casein and / or a derivative thereof (for example, sodium caseinate) which causes the cream to have a white taste may be further added (for example, about 3% or less as sodium caseinate). that time,
Casein (derivative) may be formed into micelles or dissociated, and may be used in combination with a phosphate.

Furthermore, in the present invention, coarse fat globules are physically crushed into fine particles using a homogenizer or the like (average of 10 to 0.01).
μm, preferably 2 to 0.1 μm), by emphasizing the white taste, it is possible to whiten the yellow-orange color of the cream.

In order to further ensure the whitening according to the present invention,
A necessary amount of a dye having a complementary color with the dye added according to the present invention may be added. For example, adding a blue pigment to a cream may cause the cream to have a slight green tint. In this case, a red pigment may be added to counteract the green tint, thereby further increasing the degree of whitening.

Since the cream is an oil-in-water emulsion, the method of adding the pigment may be a method of adding and dispersing the pigment in the aqueous phase, a method of adding and dispersing the oil-soluble pigment in the oil phase, or a combination of the two. There is.

Examples of the pigment that can be used in the present invention include blue or green natural pigments or synthetic pigments or preparations thereof, which are approved as food additives in Japan, and commercially available products can be used as appropriate.

An example of an experiment for producing a cream analog using fresh cream is shown below.

Experimental Example 1 Table 1 shows the relationship between the amount of the pigment added and the color of the cream analog for a cream analog obtained by adding a blue natural pigment to a fresh cream, sterilizing, homogenizing and cooling.
The color was measured using a color difference meter (Minolta; CR-100) (the same applies to the following experimental examples).

Experimental Example 2 A fresh cream to which 0.005% of a blue natural pigment was added was sterilized, and then homogenized (manufactured by Sanwa Kikai: 100-180 / capacity).
Table 2 shows the relationship between the homogenizing pressure and the color of the cream analog for the cream analog obtained by homogenizing and cooling in H).

Experimental Example 3 After adding sodium caseinate to a fresh cream, sterilizing and homogenizing, and then cooling the resulting cream analog,
Table 3 shows the relationship between the amount of sodium caseinate added and the color, whipping property and taste of the cream analog.

In order to further describe the present invention, examples of the present invention will be described below.

Example 1 To 2,400 g of fresh cream, 2,550 g of water and 50 g of an emulsifier were added.
Stir and mix at ° C. 0.5 g of a gardenia-derived blue natural pigment was added to this mixture, and the mixture was stirred and dispersed using a homomixer. Then, this mixture was sterilized at 130 ° C for 2 seconds.
After homogenization, it was immediately cooled to 5 ° C. to obtain the desired cream analog.

Using a color difference meter (Minolta; CR-100), the color was measured for the cream analog produced in the same manner as above without adding the pigment and the cream analog produced by adding the pigment, and no pigment was added. L = 82.55, a
= −2.75, b = + 14.78, L = 8 in the case of adding a dye
1.36, a = -3.25, b = + 12.78. The decrease in b value by the addition of the dye was 2.00.

Example 2 To 5,920 g of a fresh cream, 1920 g of water, 40 g of an emulsifier, and 120 casein sodium were added, followed by stirring and mixing at 60 ° C. 0.4 g of a gardenia-derived natural blue pigment was added to the mixture, and the mixture was stirred and dispersed while irradiating an ultrasonic wave with an ultrasonic irradiator (sonicator). The obtained mixture was sterilized at 130 ° C. for 2 seconds, and 75 kg /
After homogenizing at a homogenizing pressure of cm ² , it was immediately cooled to 5 ° C. to obtain the desired cream analog.

When the color was measured with a color pigment meter, L = 83.02, a = −3.01, b = + 14.25 in the case where no pigment was added, and L = 82.63, a = −3.12, b = + 11.2 in the case where pigment was added. 58. The decrease in b-value was 2.67.

Example 3 4,000 g of butter oil was heated and dissolved, and 25 g of an emulsifier and 0.5 g of an oil-soluble blue natural pigment preparation were added. The emulsifier and the pigment were uniformly dispersed in the butter oil using a homomixer. Then, 900 g of skim milk powder, 25 g of an emulsifier, and 6,000 g of an aqueous phase in which 150 g of sodium caseinate were dissolved and dispersed were mixed with an oil phase and stirred. The mixture was sterilized at 130 ° C. for 2 seconds, homogenized at a homogenizing pressure of 75 kg / cm ² , and immediately
C. to give the desired cream analog.

When the color was measured using a colorimeter, L = 85.36, a = −3.16, b = + 18.27 in the case where no pigment was added, and L = 84.11, a = −3.54, b = in the case where the pigment was added. +1
It was 3.49. The decrease in b value was 4.78.

(Effect of the Invention) According to the present invention, the product can be used safely without using a whitening agent or a bleaching agent, and without any change in the properties inherent in an oil-in-water type emulsified product. Can be whitened.

Therefore, the present invention plays an important role in the technical fields such as food and drink, cosmetics, and pharmaceuticals.

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Claims (6)

(57) [Claims] 1. A method for whitening the color of an oil-in-water emulsion product, wherein the oil-in-water emulsion product has a color complementary to the color of the oil-in-water emulsion product. A method for producing a whitened oil-in-water emulsified product, characterized by adding at least one selected from the preparations of (Rare) and mechanically dispersing the product. 2. The use of at least one selected from the group consisting of natural or synthetic pigments of green or blue, which are complementary to the color of an orange or yellow oil-in-water emulsion product, or a preparation thereof. The method according to claim 1, wherein 3. The method according to claim 1, wherein casein and / or a derivative thereof are added. 4. The method according to claim 1, wherein the fat globules are whitened by mechanically crushing and refining.
Item 4. The method according to any one of Items 3 to 3. 5. The method according to claim 1, wherein the oil-in-water type emulsified product is at least one selected from foods and drinks, cosmetics, and pharmaceuticals. Method. 6. A whitening product produced by the method according to any one of claims 1 to 5.