JP3022329B2 - Method for producing O / W type emulsified food - Google Patents
Method for producing O / W type emulsified foodInfo
- Publication number
- JP3022329B2 JP3022329B2 JP8172679A JP17267996A JP3022329B2 JP 3022329 B2 JP3022329 B2 JP 3022329B2 JP 8172679 A JP8172679 A JP 8172679A JP 17267996 A JP17267996 A JP 17267996A JP 3022329 B2 JP3022329 B2 JP 3022329B2
- Authority
- JP
- Japan
- Prior art keywords
- emulsifier
- producing
- type emulsified
- emulsified food
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、少なくとも乳原料
及び乳化剤を含むＯ／Ｗ型乳化食品の製造方法に関し、
更に詳しくは、加熱殺菌処理による乳原料の油分分離及
び蛋白凝集を防止すると共に、乳固形分、糖質、エキス
等の褐変の認められないＯ／Ｗ型乳化食品の製造方法に
関する。TECHNICAL FIELD The present invention relates to a method for producing an O / W type emulsified food containing at least a milk material and an emulsifier,
More specifically, the present invention relates to a method for producing an O / W type emulsified food which prevents oil separation and protein aggregation of a milk raw material by heat sterilization, and which does not show browning of milk solids, carbohydrates, extracts and the like.
【０００２】クリームシチュー等の乳原料を含むＯ／Ｗ
型乳化食品に加熱殺菌処理を施す場合は、乳原料によっ
て付与される色調をいかに保持し得るかがその品質を左
右する大きな要因となる。即ち、上記の食品は、レトル
ト殺菌のように苛酷な殺菌条件下では、乳原料が油分分
離や蛋白凝集を起こして変色し、又、乳固形分、糖質、
エキス等が褐変するという問題がある。上記問題を解決
する技術としては、例えば特開昭５８−７１８６５号公
報には、ルー及び／又は澱粉を加熱、糊化、冷却後乾燥
粉末化して得た膨潤度３〜６の加工澱粉並びに高ＨＬＢ
の親水性乳化剤を含有してなる原料を必要に応じて加熱
調理後、掻取式熱交換機により間接的に加熱処理及び冷
却を行い、更に無菌的に均質乳化処理を行うことを特徴
とする液状乳化食品の製造方法が開示されている。しか
し、上記の方法は連続殺菌無菌充填プロセスを前提とし
たもので、レトルトパウチでのレトルト殺菌等に適用し
得るものでなく、又、加熱処理により蛋白が凝集するた
め均質乳化処理を行う必要がある。[0002] O / W containing milk ingredients such as cream stew
When heat sterilization treatment is applied to a type emulsified food, how to maintain the color tone given by the milk raw material is a major factor that affects the quality. That is, the above-mentioned food, under severe sterilization conditions such as retort sterilization, the milk raw material undergoes oil separation and protein aggregation and discolors, and milk solids, sugars,
There is a problem that extracts and the like are browned. As a technique for solving the above problem, for example, Japanese Patent Application Laid-Open No. 58-71865 discloses a modified starch having a swelling degree of 3 to 6 obtained by heating, gelatinizing, cooling and drying and then pulping a roux and / or starch. HLB
The raw material containing the hydrophilic emulsifier is heated and cooked as required, then heated and cooled indirectly by a scraping type heat exchanger, and further subjected to aseptic homogenous emulsification. A method for producing an emulsified food is disclosed. However, the above method is based on a continuous sterile aseptic filling process, and is not applicable to retort sterilization with a retort pouch, etc.In addition, it is necessary to perform a homogenous emulsification treatment because the protein is aggregated by heat treatment. is there.
【０００３】又、特開平４−３３０２５８号公報には、
クリームシチュー等に有用な乳原料として、レトルト殺
菌により生じる乳化破壊を乳化剤としてリゾレシチン、
ポリグリセリン脂肪酸エステルを使用することにより改
善したクリームが開示されるが、これを単に用いるだけ
では上記の問題を十分に回避することはできなかった。[0003] Also, Japanese Patent Application Laid-Open No. 4-330258 discloses that
As a milk ingredient useful for cream stews, etc., lysolecithin as an emulsifier for demulsification caused by retort sterilization,
Although improved creams are disclosed by using polyglycerin fatty acid esters, the above problems could not be satisfactorily circumvented simply by using them.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上記の事情
に鑑み、乳原料の油分分離及び蛋白凝集を防止すると共
に、乳固形分、糖質、エキス等の褐変の認められないＯ
／Ｗ型乳化食品の製造方法の提供を目的とする。SUMMARY OF THE INVENTION In view of the above circumstances, the present invention prevents oil separation and protein aggregation of dairy raw materials, and prevents O.S.
An object of the present invention is to provide a method for producing a / W type emulsified food.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の目
的を達成するために鋭意研究を積重ねた結果、Ｏ／Ｗ型
乳化食品を製造する過程において、（ａ）水系相に、親
水性乳化剤としてポリグリセリン脂肪酸エステル及び有
機酸モノグリセリドを水和させ、（ｂ）上記親水性乳化
剤が水和した水系相に、親油性乳化剤を溶解した油脂を
食品に対して０．１〜１０重量％の割合で混合分散し、
（ｃ）その後加熱殺菌処理することにより所望の目的を
達成し得ることを見出し、本発明を完成するに至った。Means for Solving the Problems The inventors of the present invention have made intensive studies to achieve the above object, and as a result, in the process of producing an O / W type emulsified food, (a) a hydrophilic phase was added to the aqueous phase. (B) hydrate a polyglycerin fatty acid ester and an organic acid monoglyceride as a hydrophilic emulsifier; Mixed and dispersed in the ratio of
(C) It was found that the desired object could be achieved by heat sterilization, and the present invention was completed.
【０００６】すなわち、本発明は、少なくとも乳原料及
び乳化剤を含むＯ／Ｗ型乳化食品の製造方法において、
（ａ）水系相に、親水性乳化剤としてポリグリセリン脂
肪酸エステル及び有機酸モノグリセリドを水和する工
程、（ｂ）上記親水性乳化剤が水和した水系相に、親油
性乳化剤を溶解した油脂を食品に対して０．１〜１０重
量％の割合で混合分散する工程、及び（ｃ）その後加熱
殺菌処理する工程を含むことを特徴とするＯ／Ｗ型乳化
食品の製造方法である。That is, the present invention relates to a method for producing an O / W type emulsified food containing at least a milk material and an emulsifier,
(A) a step of hydrating a polyglycerin fatty acid ester and an organic acid monoglyceride as a hydrophilic emulsifier in an aqueous phase, and (b) adding a fat or oil obtained by dissolving a lipophilic emulsifier in the aqueous phase in which the hydrophilic emulsifier is hydrated to a food. A method for producing an O / W type emulsified food, comprising a step of mixing and dispersing at a ratio of 0.1 to 10% by weight, and a step of (c) a subsequent heat sterilization treatment.
【０００７】[0007]
【発明の実施の形態】本発明で対象とする食品は、少な
くとも乳原料及び乳化剤を含むスープ類、ソース類、ク
リーム等のＯ／Ｗ型乳化食品である。又、本発明は、乳
原料により主たる色調を付与している食品、具体的には
クリームシチュー、クラムチャウダー、クリームスー
プ、コーンスープ、カスタードクリーム、トッピング等
を対象とする場合に特に有効となる。つまり、これらの
食品は、乳原料の油分分離や蛋白凝集に伴う変色および
乳固形分、エキス等の褐変が顕在化しやすく、外観の色
調がその品質を大きく左右するものであるが、本発明に
より上記の問題が解消され乳原料本来の白度を良好に保
持し得るためである。BEST MODE FOR CARRYING OUT THE INVENTION The foods to be used in the present invention are O / W type emulsified foods such as soups, sauces and creams containing at least a milk raw material and an emulsifier. In addition, the present invention is particularly effective for foods to which a main color tone is imparted by milk ingredients, specifically, cream stew, clam chowder, cream soup, corn soup, custard cream, topping, and the like. That is, in these foods, discoloration due to oil separation and protein aggregation of milk raw materials and milk solids, browning of extracts and the like are easy to be manifested, and the color tone of the appearance greatly affects the quality. This is because the above-mentioned problem can be solved and the original whiteness of the milk material can be favorably maintained.
【０００８】本発明において、上記の食品は、例えばク
リームシチュー等のベシャメルソースの場合は、水、澱
粉、小麦粉ルウ等を加熱混合してとろみをつけながら、
乳原料、水、香辛料、調味料等を加えて更に均一に混合
した後、加熱殺菌処理して製造することができ、ベシャ
メルソース以外の食品についても適宜常法により製造す
ることができる。本発明では、上記の食品を製造する過
程において、以下の（ａ）水系相に親水性乳化剤を水和
する工程、（ｂ）上記親水性乳化剤が水和した水系相
に、親油性乳化剤を溶解した粉末油脂を混合分散する工
程、及び（ｃ）その後加熱殺菌処理する工程を行うこと
が重要である。[0008] In the present invention, in the case of a bechamel sauce such as cream stew, for example, water, starch, wheat flour and the like are mixed by heating and thickening.
Milk raw materials, water, spices, seasonings, etc. are added and mixed more uniformly, and then heat-sterilized for production. Foods other than bechamel sauce can also be produced by a conventional method as appropriate. In the present invention, in the process of producing the above-mentioned food, the following (a) step of hydrating a hydrophilic emulsifier in an aqueous phase, and (b) dissolving a lipophilic emulsifier in an aqueous phase in which the hydrophilic emulsifier has been hydrated. It is important to perform the step of mixing and dispersing the powdered fats and oils, and the step of (c) the subsequent heat sterilization treatment.
【０００９】ここで、本発明で用いる親水性乳化剤はＨ
ＬＢ８〜１６程度のもので、特にポリグリセリン脂肪酸
エステル及び／又は有機酸モノグリセリドが好ましく、
これにより下記親油性乳化剤を溶解した粉末油脂を水系
相に好適に分散保持し得、当該粉末油脂と相乗して所望
の効果が達成される。又、親水性乳化剤は所望の作用効
果を好適に得る上で、乳化食品に対して０．００１〜
０．５重量％（以下、％と略称する）、好ましくは０．
０１〜０．１％用いるのがよい。親水性乳化剤の添加量
が上記範囲に満たないと下記親油性乳化剤を溶解した粉
末油脂を水系相に好適に分散保持し難く、加熱殺菌処理
により乳原料の油分分離、蛋白凝集が生じたり、乳固形
分、エキス等の褐変が認められる場合があり、一方上記
範囲と越えると風味的に影響を及ぼす傾向がある。The hydrophilic emulsifier used in the present invention is H
LB of about 8 to 16, particularly preferably polyglycerin fatty acid ester and / or organic acid monoglyceride,
Thereby, the powdered fat or oil in which the lipophilic emulsifier described below is dissolved can be suitably dispersed and maintained in the aqueous phase, and the desired effect can be achieved in synergy with the powdered fat or oil. In addition, the hydrophilic emulsifier is used in an amount of 0.001 to 0.001 to the emulsified food in order to obtain a desired effect.
0.5% by weight (hereinafter abbreviated as%), preferably 0.1% by weight.
It is preferable to use from 0.1 to 0.1%. If the amount of the hydrophilic emulsifier is less than the above range, it is difficult to appropriately disperse and maintain the powdered fat or oil in which the lipophilic emulsifier described below is dissolved in the aqueous phase, and oil separation of the milk raw material by heat sterilization treatment, protein aggregation, or milk Browning such as solids and extracts may be observed, while if it exceeds the above range, it tends to affect flavor.
【００１０】又、本発明で用いる親油性乳化剤を溶解し
た粉末油脂は、ＨＬＢ２〜７程度の親油性乳化剤を油脂
に溶解し、これをカゼインナトリウム等の被覆剤を用い
て粉末化したものである。油脂に親油性乳化剤を溶解し
これを粉末化する態様は任意であるが、具体的には次の
態様が例示される。即ち、溶融状態の油脂に親油性乳化
剤を溶解し、これを被覆剤の水溶液に加えて均質化し、
噴霧乾燥して粉末化すればよい。又、上記粉末油脂の粒
度を１００〜１０００μｍ程度とすることで、本発明の
効果を好適に達成することができる。上記粉末油脂は、
所望の作用効果を好適に得る上で、食品に対して０．１
〜１０重量％、好ましくは０．５〜５％用いるのがよ
い。上記粉末油脂の添加量が上記範囲に満たないと乳原
料が油分分離や蛋白凝集が生じたり、乳固形分、糖質、
エキス等が褐変の認められる場合がある。一方上記範囲
と越えると風味的に影響を及ぼす傾向がある。上記粉末
油脂に用いる油脂としては、特に限定されず常温で液状
でも固形状でもよいが、食品を滑らかな食感のものとす
る上で、パーム油、大豆油、紅花油等の常温で液状のも
のがよい。又、上記親油性乳化剤として、具体的には、
モノグリセリン脂肪酸エステル、ソルビタン脂肪酸エス
テル、レシチンから選ばれる１種又は２種以上を用いる
のが親油性乳化剤が水和した水系相に好適に分散して所
望の効果を達成する上で好ましい。The lipophilic emulsifier having a lipophilic emulsifier used in the present invention is obtained by dissolving a lipophilic emulsifier having an HLB of about 2 to 7 in a fat and oil and pulverizing the same with a coating agent such as sodium caseinate. . The mode of dissolving the lipophilic emulsifier in the fat and oil and pulverizing the same is optional, but the following modes are specifically exemplified. That is, a lipophilic emulsifier is dissolved in a fat or oil in a molten state, and this is added to an aqueous solution of a coating agent and homogenized.
What is necessary is just to spray-dry and pulverize. In addition, the effects of the present invention can be suitably achieved by setting the particle size of the powdered fat or oil to about 100 to 1000 μm. The above powdered fats and oils,
In order to obtain the desired effect, the amount of 0.1
10 to 10% by weight, preferably 0.5 to 5%. If the amount of the powdered fat or oil is less than the above range, the milk raw material may cause oil separation or protein aggregation, milk solids, saccharide,
Extracts may be browned. On the other hand, if it exceeds the above range, the flavor tends to be affected. The fats and oils used in the powdered fats and oils are not particularly limited and may be liquid or solid at room temperature, but in order to make the food have a smooth texture, palm oil, soybean oil, liquid at room temperature such as safflower oil Things are good. Further, as the lipophilic emulsifier, specifically,
It is preferable to use one or more selected from monoglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin from the viewpoint of achieving a desired effect by dispersing the lipophilic emulsifier suitably in the hydrated aqueous phase.
【００１１】次に、（ａ）〜（ｃ）の工程について説明
する。 （ａ）工程 本発明では、先ず、求める食品の製法に応じて、任意の
段階で水系相に親水性乳化剤を水和する。具体的には、
例えば前記のベシャメルソースの製造では、水、乳原料
等の任意の水系原料に上記乳化剤を予め混合水和しても
よく、又、各原料を混合する際にこれに上記乳化剤を加
えてもよい。Next, the steps (a) to (c) will be described. (A) Step In the present invention, first, a hydrophilic emulsifier is hydrated into an aqueous phase at an arbitrary stage according to a desired food production method. In particular,
For example, in the production of the above-mentioned bechamel sauce, the above-mentioned emulsifier may be pre-mixed and hydrated in any water-based material such as water and milk material, or the above-mentioned emulsifier may be added thereto when each material is mixed. .
【００１２】（ｂ）工程 次に、上記親水性乳化剤が水和した水系相に、親油性乳
化剤を溶解した粉末油脂を混合分散する。この場合に、
上記粉末油脂の混合分散は親水性乳化剤を予め水和した
水系相に行う限り任意に行うことができる。具体的に
は、例えば前記のベシャメルソースの製造では、親水性
乳化剤が水和した水系原料に更に上記粉末油脂を混合分
散してもよく、又、親水性乳化剤が水和した水系原料を
他の原料と混合する際にこれに上記粉末油脂を加えても
よい。更に、各原料を混合する際に親水性乳化剤と、上
記粉末油脂とを順次添加混合してもよい。Step (b) Next, a powdery fat or oil in which a lipophilic emulsifier is dissolved is mixed and dispersed in an aqueous phase in which the hydrophilic emulsifier is hydrated. In this case,
The mixing and dispersing of the powdered fats and oils can be performed arbitrarily as long as the hydrophilic emulsifier is preliminarily hydrated in an aqueous phase. Specifically, for example, in the production of the above-mentioned bechamel sauce, the above powdered fats and oils may be further mixed and dispersed in the aqueous material in which the hydrophilic emulsifier is hydrated, or the aqueous material in which the hydrophilic emulsifier is hydrated may be used as another material. When mixing with the raw materials, the above powdered fats and oils may be added thereto. Further, when mixing the respective raw materials, the hydrophilic emulsifier and the powdered fat or oil may be sequentially added and mixed.
【００１３】（ｃ）工程 本発明では、以上の（ａ）〜（ｂ）の工程の後に加熱殺
菌処理を施こすことにより、乳原料の油分分離及び蛋白
凝集がなく、しかも乳固形分、糖質、エキス等の褐変の
認められないＯ／Ｗ型乳化食品を得ることができる。通
常、加熱殺菌処理により生じる前記の問題は、高温殺菌
する場合あるいは長時間殺菌する場合に顕在化しやす
く、特に１００°Ｃ以上で殺菌する場合に特に顕著なも
のとなる。しかし、本発明では、（ａ）〜（ｂ）の工程
を実施することにより、例えば１１０〜１２５°Ｃ程度
の高温で５〜６０分間程度殺菌処理する場合でも前記の
問題を好適に回避することができる。又、加熱殺菌処理
の手段としても特に限定されず、例えば熱水加熱殺菌、
蒸気加熱殺菌、レトルト加熱殺菌及びこれらを併用して
適宜実施し得る。Step (c) In the present invention, heat sterilization is carried out after the above steps (a) and (b), so that there is no oil separation and protein aggregation of the milk raw material, and milk solid content and sugar An O / W type emulsified food free of browning such as quality and extract can be obtained. Usually, the above-mentioned problem caused by the heat sterilization treatment is likely to become apparent when sterilizing at a high temperature or when sterilizing for a long time, and is particularly remarkable when sterilizing at 100 ° C. or more. However, in the present invention, by carrying out the steps (a) and (b), it is possible to preferably avoid the above problem even when sterilizing at a high temperature of about 110 to 125 ° C. for about 5 to 60 minutes. Can be. Further, the means for heat sterilization is not particularly limited, for example, hot water heat sterilization,
Steam heat sterilization, retort heat sterilization, or a combination thereof can be appropriately performed.
【００１４】本発明により前記の問題が回避されるメカ
ニズムについては次のように考えられる。即ち、親水性
乳化剤を水和した水系相に、親油性乳化剤を溶解した粉
末油脂を混合すると、当該粉末油脂は親水性乳化剤及び
親油性乳化剤の相互作用により水系相に均一に分散保持
される。したがって、上記の水系相には微粒状の油脂が
均一に分散して乳化状態となり白濁するので、乳固形
分、糖質、エキス等の褐変はマスキングされるのであ
る。又、予め水系相に親水性乳化剤を水和してこれを馴
染ませた状態とし、次いで親油性乳化剤を混合分散した
場合には、これらの乳化剤は同時に混合する場合等に比
べてより均一な分散状態を形成し、これにより乳原料の
乳化状態が強化され油分分離及び蛋白凝集が防止される
のである。The mechanism by which the above problem is avoided by the present invention is considered as follows. That is, when a powdered oil or fat in which a lipophilic emulsifier is dissolved is mixed with an aqueous phase in which a hydrophilic emulsifier is hydrated, the powdered oil or fat is uniformly dispersed and held in the aqueous phase by the interaction between the hydrophilic emulsifier and the lipophilic emulsifier. Accordingly, fine oils and fats are uniformly dispersed in the aqueous phase and become emulsified and become cloudy, so that browning of milk solids, sugars, extracts and the like is masked. In addition, when the hydrophilic emulsifier is hydrated in the aqueous phase in advance, and the lipophilic emulsifier is mixed and dispersed, then these emulsifiers are more uniformly dispersed than in the case where they are mixed simultaneously. A state is formed, whereby the emulsified state of the milk raw material is strengthened, and oil separation and protein aggregation are prevented.
【００１５】次に、実施例に基づいて本発明を具体的に
説明するが、本発明は当該実施例に限定されるものでは
ない。Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.
（クラムチャウダーの製造）水５３重量部（以下部と略
称する）、玉葱２５部、とうもろこし加工澱粉２．６
部、砂糖１部に、ポリグリセリン脂肪酸エステル０．０
５部、有機酸モノグリセリド０．０５部を加えて斜軸撹
拌機付きの釜で品温が９０°Ｃ達温まで加熱混合した。
次に、上記撹拌機中の原料に親油性乳化剤としてモノグ
リセリン脂肪酸エステル、ソルビタン脂肪酸エステル及
びレシチンを溶解した粉末油脂（日本油脂社製）１．４
部、クリーム１３部、食塩１．３部、香辛料０．１部、
畜肉エキス１．０部、調味料１．５部を加え、加熱を停
止した状態で更に混合した後、１９０ｇずつレトルトパ
ウチに充填し、密封して１２２°Ｃで１５分間レトルト
加熱殺菌処理してクラムチャウダーを得た。得られたク
ラムチャウダーは、クリームの油分分離及び蛋白凝集が
なく、又、乳固形分、糖質、エキス等の褐変が認められ
ない良好な白色を呈するものであった。(Manufacture of clam chowder) 53 parts by weight of water (hereinafter abbreviated as "part"), 25 parts of onion, and corn starch 2.6
Parts, 1 part of sugar, 0.0 parts of polyglycerin fatty acid ester
5 parts and 0.05 part of organic acid monoglyceride were added, and the mixture was heated and mixed until the product temperature reached 90 ° C in a kettle equipped with an oblique shaft stirrer.
Next, powdered fats and oils (manufactured by NOF CORPORATION) obtained by dissolving monoglycerin fatty acid ester, sorbitan fatty acid ester and lecithin as lipophilic emulsifiers in the raw materials in the stirrer are 1.4.
Parts, cream 13 parts, salt 1.3 parts, spice 0.1 part,
After adding 1.0 part of meat extract and 1.5 parts of seasoning, and further mixing in a state where heating was stopped, the mixture was filled into a retort pouch by 190 g each, sealed, and subjected to a heat retort sterilization treatment at 122 ° C. for 15 minutes. Got clam chowder. The obtained clam chowder had no oil separation and no protein aggregation of the cream, and exhibited a good white color with no browning of milk solids, carbohydrates and extracts.
【００１６】[0016]
【発明の効果】以上詳述したように、本発明によれば、
乳原料の油分の分離及び蛋白の凝集を防止し得ると共
に、乳固形分、糖質、エキス等の褐変の認められないＯ
／Ｗ型乳化食品を製造することができる。As described in detail above, according to the present invention,
It is possible to prevent separation of oil components of milk raw materials and aggregation of proteins, and O which does not show browning of milk solids, carbohydrates, extracts, etc.
/ W type emulsified food can be produced.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ｂ０１Ｆ 17/34 Ｂ０１Ｆ 17/34 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/00 A23L 1/035 A23L 1/19 A23L 1/24 A23L 1/39 ────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 7 identification code FI B01F 17/34 B01F 17/34 (58) Investigated field (Int.Cl. 7 , DB name) A23L 1/00 A23L 1/035 A23L 1/19 A23L 1/24 A23L 1/39
Claims (2)
Ｗ型乳化食品の製造方法において、（ａ）水系相に、親
水性乳化剤としてポリグリセリン脂肪酸エステル及び有
機酸モノグリセリドを水和する工程、（ｂ）上記親水性
乳化剤が水和した水系相に、親油性乳化剤を溶解した油
脂を食品に対して０．１〜１０重量％の割合で混合分散
する工程、及び（ｃ）その後加熱殺菌処理する工程を含
むことを特徴とするＯ／Ｗ型乳化食品の製造方法。An O / O containing at least a milk material and an emulsifier
In the method for producing a W-type emulsified food, (a) the parent phase is added to the aqueous phase .
Polyglycerol fatty acid esters and
A step of hydrating the monoglyceride acid , (b) an oil obtained by dissolving a lipophilic emulsifier in an aqueous phase in which the hydrophilic emulsifier is hydrated.
A method for producing an O / W-type emulsified food, comprising a step of mixing and dispersing fat in a ratio of 0.1 to 10% by weight with respect to a food , and a step of (c) subsequently performing a heat sterilization treatment.
肪酸エステル、ソルビタン脂肪酸エステル、レシチンか
ら選ばれる1種又は２種以上である請求項１記載のＯ／
Ｗ型乳化食品の製造方法。2. The method according to claim 1, wherein the lipophilic emulsifier is one or more selected from monoglycerin fatty acid esters, sorbitan fatty acid esters, and lecithin.
A method for producing a W-type emulsified food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8172679A JP3022329B2 (en) | 1996-07-02 | 1996-07-02 | Method for producing O / W type emulsified food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8172679A JP3022329B2 (en) | 1996-07-02 | 1996-07-02 | Method for producing O / W type emulsified food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1014506A JPH1014506A (en) | 1998-01-20 |
| JP3022329B2 true JP3022329B2 (en) | 2000-03-21 |
Family
ID=15946363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8172679A Expired - Fee Related JP3022329B2 (en) | 1996-07-02 | 1996-07-02 | Method for producing O / W type emulsified food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3022329B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100377667C (en) * | 2002-12-16 | 2008-04-02 | 三菱化学株式会社 | Emulsion stabilizer comprising sucrose fatty acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester, and milk beverages containing the same |
| JP6351025B2 (en) * | 2013-02-18 | 2018-07-04 | ハウス食品グループ本社株式会社 | Packaged food and its manufacturing method |
| JP6086544B2 (en) * | 2014-07-11 | 2017-03-01 | ヤマサ醤油株式会社 | Seasoning for hot pot |
-
1996
- 1996-07-02 JP JP8172679A patent/JP3022329B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1014506A (en) | 1998-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1279220C (en) | Preparation of gelled food products | |
| DE2930664B2 (en) | Starchy dry food product | |
| US5773072A (en) | Method of making a heat-stabilized oil/water emulsion containing egg yolk and DATEM | |
| JPH11239468A (en) | Supplementary agent for sauce | |
| US4671966A (en) | Method for fabricating a thickener concentrate for thickening sauces | |
| WO2006132288A1 (en) | Method for modification of pectin and application thereof | |
| JP3333290B2 (en) | Food composition containing fine cellulose | |
| JP3115234B2 (en) | Ruu food for microwave cooking and method of cooking food using the ruu food | |
| EP0702902A1 (en) | A heat-stable oil-in-water emulsion and a process for its manufacture | |
| JPS6127035B2 (en) | ||
| US20010026833A1 (en) | Culinary product with creaming power | |
| EP0477827B1 (en) | A low fat mayonnaise product and method for making the same | |
| JP3022329B2 (en) | Method for producing O / W type emulsified food | |
| JPH0349649A (en) | Powdered seasoned oil | |
| JPH09266778A (en) | Dried product of food having high viscosity | |
| JP2002330702A (en) | Filling material and method for producing the same | |
| AU3796799A (en) | Soup and sauce concentrates | |
| JP2008029311A (en) | Oil-in-water emulsified oil and fat composition for processed food | |
| JP3525354B2 (en) | Tasteable oil-in-water emulsified food and method for producing the same | |
| JP4085938B2 (en) | Pasta sauce | |
| JP3100028B2 (en) | Method for producing high-viscosity white sauce | |
| JP2001025381A (en) | Preparation of sesame product | |
| JP3165188B2 (en) | Low fat mayonnaise product and method for producing the same | |
| JP4733778B1 (en) | Powder soup | |
| JPH0785707B2 (en) | Method for producing solid roux |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090114 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100114 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110114 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120114 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130114 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130114 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140114 Year of fee payment: 14 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| LAPS | Cancellation because of no payment of annual fees |