JP3112552B2 - Oil-in-water emulsion, powder and whipped cream - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion which is useful for whipping cream or coffee whitener (cream for coffee), which is used for topping, filling and sanding of cakes, desserts and breads. The present invention relates to a product (oil-in-water emulsified oil / fat composition), a powder of the emulsion, and a whipped cream obtained by foaming the emulsion.

[0002]

2. Description of the Related Art Conventionally, oil-in-water emulsions used for topping and filling in the confectionery and baking fields, or oil-in-water emulsions used as creams for coffee, contain 20 to 55% by weight of fats and oils. Compound creams (containing vegetable oils and fresh cream or milk fat) and pure vegetable filled creams (consisting of non-fat milk solids and pure vegetable oils and fats) are used. These are cheaper, more readily available, have a relatively constant quality and are easier to use than natural whipped creams. It is widely used in the confectionery, baking and beverage industries.

[0003] The above-mentioned oil-in-water emulsion is generally prepared by emulsifying a mixture of non-fat milk solids such as fats and oils, skim milk and the like, and an emulsifier, etc. in various steps such as pre-emulsification, high-pressure homogenization, sterilization and cooling. , But preferably have the following characteristics. (1) During storage, transportation, or use of an oil-in-water emulsion, no thickening or solidification occurs due to ordinary external environmental changes (has high emulsion stability) (2) Oil-in-water emulsion When the emulsion is foamed and used as a whipped cream, the whipping time to reach the optimum whipping state is constant, the whip end point has an appropriate width, and the overrun (foaming property) is constant. Excellent in formability so that so-called "artificial flower" can be easily performed (excellent in whipping characteristics) (3) When filling, topping and sanding the above whipped cream on cake, bread, etc., the cream It has excellent shape retention properties so that the tissue can be retained, does not cause water separation over time (high water separation resistance), and has a smooth surface and glossiness (good appearance) ) 4) Good mouthfeel, no habit, good flavor and texture. (5) When an oil-in-water emulsion is used as a cream for coffee, it has good dispersibility in coffee, oil separation, Does not cause milk protein coagulation, etc., and has good whitener properties (makes coffee whiter)

[0004] In order to obtain a high-quality cream having the above-mentioned excellent properties, various studies have been made on the production process and the blending of raw materials. For example, regarding the examination of the raw material composition, selection of various emulsifiers (JP-A-63-2672)
No. 50, JP-A-3-62387), blending of natural or synthetic paste, denaturation or modification of milk protein and the like. However, when the above-mentioned additives are frequently used, the flavor and texture, which are the most basic properties of the emulsion, are remarkably reduced, and the use thereof has to be practically limited. With respect to the fats and oils themselves in oil-in-water emulsions, attempts have been made to improve the texture and the like (Japanese Patent Application Laid-Open (JP-A) No. 63-29).
No. 1550).

[0005] By the way, foods have a unique flavor, and the goodness of this flavor or its strength is an important factor that determines the value of food. Therefore, in the case of the creams as described above, it is desirable that the creams have a good milky taste (milk flavor) and, at the same time, when the food is eaten, the flavor is strongly felt to some extent. In addition, for example, when used as a coffee cream, it is desirable that the flavor of the coffee itself is also extracted by adding the cream, so that a rich flavor can be enjoyed.

Conventionally, various food additives (various emulsifiers, proteins, flavors, etc.) have been used to maintain the flavor of foods rich. Among them, those which are used as simple mixtures by combining lipids and proteins represented by various emulsifiers (JP-A-63-22172).
No. 5), those used as emulsified fats and oils compositions (JP-A-5
No. 7-26540) is known to be useful.

[0007]

SUMMARY OF THE INVENTION The present invention relates to an oil-in-water emulsion having most of the characteristics as an oil-in-water emulsion and whipped cream as described above, and a powder thereof.
It is still another object of the present invention to provide a whipped cream obtained by foaming these. In addition, the present invention provides an oil-in-water emulsion that can feel a strong milk flavor and, when used as a cream for coffee, also draws out the flavor of the coffee itself and allows a more rich coffee flavor to be enjoyed. The purpose is also to provide.

[0008]

Means for Solving the Problems The present inventor has searched for high-quality creams as described above, and studied the fat and oil components constituting the creams and additives effective for improving flavor. As a result, among the various triglycerides in the fat component, the fat-and-oil emulsion comprising a specific mixed acid triglyceride containing a long-chain fatty acid as a constituent fatty acid, and a lipid-protein complex are blended, whereby the above-described oil-in-water emulsification is achieved. The present inventors have found that a product can be provided and completed the present invention.

The present invention relates to an oil-in-water emulsion containing an oil and fat, an emulsifier, and a milk protein, wherein the oil or fat contains, as constituent fatty acids, a saturated fatty acid residue having 20 or more carbon atoms and an unsaturated fatty acid having 18 carbon atoms. The emulsion contains 5-70% by weight of a mixed acid triglyceride containing at least one saturated fatty acid residue in one molecule, and the emulsion further comprises a flavor improver (lipid protein) comprising a conjugate of lipid and protein. (Complex). Also,
The present invention is an oil-in-water emulsion containing fats and oils, an emulsifier, saccharides and milk protein, in the fats and oils, as a constituent fatty acid,
A saturated fatty acid residue having 20 or more carbon atoms, and a mixed acid group triglyceride containing at least one unsaturated fatty acid residue having 18 carbon atoms in one molecule are contained in an amount of 5 to 70% by weight, and the emulsion contains The oil-in-water emulsion further comprises a flavor improving agent (lipid protein complex) comprising a conjugate of lipid and protein. Further, it is a powder (granular or powdery cream) obtained by drying the above oil-in-water emulsion. Furthermore, the present invention resides in a whipped cream obtained by foaming the above oil-in-water emulsion.

Preferred embodiments of the present invention are as follows. (1) The saturated fatty acid having 20 or more carbon atoms is arachiic acid or behenic acid. (2) The unsaturated fatty acid having 18 carbon atoms is oleic acid or linoleic acid. (3) The mixed acid group triglyceride is contained in the fat or oil in an amount of 10 to
50% by weight. (4) Lecithin, monoglyceride and sucrose fatty acid ester are contained as the emulsifier.

(5) The protein is a water-soluble protein. (6) The lipid is a monoglyceride, a diglyceride, a triglyceride, a glycolipid or a phospholipid. (7) The oil-in-water emulsion is a coffee cream.

Hereinafter, the oil-in-water emulsion of the present invention will be described. The oil-in-water emulsion of the present invention contains a mixed acid group triglyceride having the following specific composition in the fat or oil of the emulsion, and the emulsion further comprises a conjugate of a lipid and a protein. Flavor improvers are included.

First, the mixed acid group triglyceride will be described in detail. The mixed acid group triglyceride according to the present invention contains, as constituent fatty acids, at least one saturated fatty acid residue having 20 or more carbon atoms and at least one unsaturated fatty acid residue having 18 carbon atoms in one molecule. As the saturated fatty acid having 20 or more carbon atoms, arachiic acid or behenic acid is preferable, and behenic acid is particularly preferable. The unsaturated fatty acid having 18 carbon atoms is preferably oleic acid or linoleic acid.

The most typical of the mixed acid group triglycerides are monobehenyl dioleate, monobehenyl dilinoleate, monobehenyl oleoyl linoleate, dibehenyl monolinoleate, or dibehenyl monooleate, but they are saturated. Some of the fatty acids may be replaced by palmitic acid or stearic acid or arachiic acid,
A mixture thereof may be used. The binding position of the unsaturated fatty acid may be either α-position or β-position, or may be a mixture.

The method for producing the mixed acid group triglyceride according to the present invention is not particularly limited. For example, the following manufacturing method can be given as an example.

The mixed acid triglyceride according to the present invention is a fatty acid containing behenic acid triglyceride or extremely hardened hyercinin rapeseed oil and / or other oils and fats and containing 30% by weight or more of a saturated fatty acid having 20 or more carbon atoms. Triglycerides and triglycerides of oleic acid, triglycerides of linoleic acid or vegetable oils containing oleic acid and linoleic acid (for example, soybean oil, olive oil, rapeseed oil, and safflower oil) and / or other oils and fats are blended to have 18 carbon atoms. Can be obtained by transesterification and / or fractionation of a mixed oil with a fatty acid triglyceride containing 60% by weight or more of the unsaturated fatty acid.

As the transesterification method, a method of randomly rearranging fatty acids using an alkali catalyst or a method of selectively transesterifying the α-position using an enzyme catalyst such as lipase can be used. Further, in order to concentrate the mixed acid group triglyceride from the transesterified oil thus obtained, it is effective to carry out solvent fractionation using a solvent such as acetone or n-hexane.

Next, the flavor improving agent (lipid protein complex) comprising a conjugate of lipid and protein will be described in detail. The protein is a water-soluble protein. Proteins include milk proteins, vegetable proteins, animal proteins, etc., or protein preparations consisting thereof, such as skim milk powder, whole milk powder, casein, whey protein, soy protein, serum protein, fish meat powder, egg white powder, egg yolk One type or two or more types selected from powders and the like are exemplified.

Examples of the lipid include monoglyceride, diglyceride, triglyceride, glycolipid, and phospholipid. Examples of the monoglyceride, diglyceride and triglyceride include, for example, a saturated fatty acid residue having 8 to 24 carbon atoms,
Those containing an unsaturated fatty acid residue are exemplified. Examples of the glycolipid include monogalactoside monoglyceride (MGMG), monogalactoside diglyceride (MGDG), and digalactoside monoglyceride (DG) derived from natural products.
MG), digalactoside diglyceride (DGDG) and the like. Examples of the phospholipid include lecithin of plant or animal origin, and those obtained by purifying or enzymatically decomposing them. Among these lipids, phospholipids such as lecithin are preferred.

The above-mentioned lecithin includes animal and plant lecithin obtained from soybean, egg yolk, tallow, rapeseed, sunflower, safflower, cottonseed, corn, flaxseed, rubber, olive, rice, wood, grape, avocado, palm, palm, etc. And is not limited to a specific lecithin. However, vegetable lecithin, particularly soybean lecithin, is desirable in terms of price, raw materials and flavor. In recent years, with the progress of lecithin purification technology, various types of lecithin, such as paste, powder, gum, and lump, have been developed depending on the degree of purification, and any type of lecithin can be used in the present invention. When considering the properties, the powder type is preferred.

The lipid-protein complex, which is a conjugate of lipid and protein according to the present invention, is obtained by the following method based on the knowledge that lecithin and protein show a strong affinity and form a lecithin-protein complex. It is something that can be done. The first method is to disperse proteins, lipids and, if necessary, other components in water, and emulsify by mechanical means or ultrasonic treatment or the like to dehydrate and dry the emulsified composition to obtain a lipid-protein complex. It is a method of preparing the body. The lipid-protein complex referred to in the present invention is present in the emulsified composition obtained here, but the complex prepared by dehydration and drying treatment is more preferable in terms of handling and effect.

With respect to the emulsified form of the emulsified composition, there may be mentioned multi-phases such as an oil-in-water type (O / W type), a water-in-oil type (W / O type) and an oil-in-water-in-oil type (O / W / O type). Emulsification type and the like can be mentioned, but any form may be used. A mixture of proteins and lipids,
The mixing ratio with water is preferably from 1/99 to 99/1 (weight ratio), and more preferably from 10/90 to 50/50 (weight ratio). The particle size of the emulsion composition is 0.1 to 100 μm
And more preferably 0.5 to 10 μm. The mixing ratio of the protein and the lipid in the emulsion composition containing the protein and the lipid is preferably 1/2 to 100/1 (weight ratio), more preferably 1/1 to 10/1 (weight ratio).
It is. If the above ratio is less than 1/2, the desired flavor of the food will not be sufficiently expressed, and the effect will level off in a system in which the amount of protein exceeds 100/1, which is excessive.

The flavor improver contained in the oil-in-water emulsion of the present invention can be obtained by subjecting the emulsified composition obtained as described above to a dehydration drying treatment. Known methods such as spray drying, reduced pressure drying, freeze drying, fluidized drying, and flash drying can be used as the dehydration drying method. However,
Regarding the processing conditions relating to the flavor of the food, processing at a high temperature tends to cause problems such as yellowing and carbonization, so that the processing is preferably performed at a temperature not exceeding 40 ° C. The shape of the flavor improver obtained can be in the form of a powder, granules or paste, depending on the moisture content of the flavor improver. The size of the shape is not particularly limited, except that it is inconvenient to handle if it is bulky in consideration of convenience in use. Regarding the water content of the flavor improver relating to the above shape, 20
% By weight, preferably 12% by weight or less, more preferably 10% by weight or less. In the present invention, after the freeze-drying treatment, a pulverization treatment which is commonly used in the art can be further performed.

Another method for obtaining a lipid protein complex that can be used in the present invention is described in, for example, JP-A-3-25114.
No. 3. This is a method for obtaining a milk fat globule film by ultrafiltration or isoelectric precipitation of buttermilk produced as a byproduct when collecting butter from milk cream.

The flavor improver according to the present invention is incorporated in the oil-in-water emulsion of the present invention in an amount of 0.05 to 6.00% by weight (preferably 0.1 to 2.0% by weight).

The oil-in-water emulsion of the present invention can be produced by a conventionally known method. That is, an oil or fat containing the mixed acid group triglyceride (oily liquid), the flavor improver, and an aqueous liquid containing milk protein, or a flavor improver,
After mixing and emulsifying an aqueous liquid containing saccharides and milk protein (preliminary emulsification step), the following ordinary steps (homogenization, sterilization, cooling,
Aging). The oil (the oil constituting the oil phase) is blended in an amount of 20 to 60% by weight (preferably 25 to 55% by weight) based on the emulsion.

The oil-in-water emulsion of the present invention contains the mixed acid group triglyceride and other fats and oils, and constitutes an oil phase. Examples of such fats and oils include vegetable oils such as rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, soybean oil, rice bran oil, palm oil, palm kernel oil, coconut oil and hydrogenated oils thereof, and And / or fats and oils containing milk fat (milk fat) as a main component. The mixed acid group triglyceride is blended in the fat or oil (oil phase) in an amount of 5 to 70% by weight (preferably 10 to 50% by weight). If it is less than the lower limit, no remarkable effect on the shape retention and water separation resistance is observed. On the other hand, if it exceeds the upper limit, the mixing tends to decrease.

[0028] The milk protein is, for example, milk, concentrated milk,
Skim milk, skim milk powder, whole milk powder, whey powder, and the like are usually used as a source, and usually 0.5 to 10% by weight as a milk protein solid content in the whole emulsion. Examples of the saccharides include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, and the like.
About 20% by weight is blended. In addition, usually, when preparing an oil-in-water emulsion for whipped cream, an aqueous liquid containing milk protein is used, and the saccharide is used when whipping when making a whipped cream using this emulsion. It is often added together with other additives. But,
The oil-in-water emulsion may contain saccharides together with milk protein.

In preparing the above emulsion, a known emulsifier is used. As an emulsifier, for example, lecithin,
Examples include glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters, and sucrose fatty acid esters. Among these, a lipophilic substance and a hydrophilic substance may be used in combination. In particular, in the present invention, it is preferable to use lecithin, monoglyceride and sucrose fatty acid ester in combination. These emulsifiers are preferably used in a total content of one or more of them in the range of 0.1 to 2.5% by weight based on the total emulsion.

Incidentally, the emulsion of the present invention may contain known additives such as a stabilizer and a flavoring agent. Also when these are added, the lipophilic additive is added to the oily liquid and the hydrophilic additive is added to the aqueous liquid as described above.

The pre-emulsification in the above-mentioned production process is about 65
Performed at ℃ 70 ° C. for about 15 minutes. The homogenization is usually performed using a homogenizer under a pressure of 15 to 100 kg / cm ² . The homogenization may be performed again after the sterilization treatment (re-homogenization). After the sterilization treatment, the mixture is rapidly cooled to 5 to 10 ° C. and further aged for 15 hours or more to obtain the oil-in-water emulsion for whipped cream of the present invention. The oil-in-water emulsion of the present invention thus obtained has a relatively low viscosity (30 cp to 300 cp) and high emulsification stability against the external environment.

The oil-in-water emulsion of the present invention obtained as described above may be in the form of a powder (which may be a granular substance, a powdery substance, or a powdery cream) obtained by drying the emulsion. good. The above-mentioned method can be used as the method of powdering.

The whipped cream of the present invention can be prepared by aging the above-described oil-in-water emulsion at a low temperature and then whipping it using a mixer or the like. As described above, a flavoring agent and the like may be added at the time of whipping, if desired, and a saccharide aqueous solution may be added. In addition, in order to make a whipped cream using the powder, usually, the powder may be added to an aqueous saccharide solution and the same method as described above may be used.

The oil-in-water emulsion of the present invention is particularly useful as a whipping cream or a coffee cream.

[0035]

The present invention will be described below in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention. In addition, "part" means "part by weight".

(Preparation of sample) (Preparation of mixed acid group triglyceride (TG1)) Behenic acid triglyceride (fatty acid composition; stearic acid 1.8%, arachiic acid 10.1%, behenic acid 85.8%) 50%, olive oil (Fatty acid composition; palmitic acid 10.6%, stearic acid 3.2%, oleic acid 81.2%, linoleic acid 5.4%) The reaction was carried out at 80 ° C. for 30 minutes using the latet as a catalyst to obtain a transesterified oil. This transesterified oil was dissolved in 4 ml of n-hexane per 1 g and cooled from 40 ° C. to 23 ° C. with slow stirring to obtain a high melting point mainly composed of trisaturated triglyceride (yield: based on transesterified oil). 18%). After the solvent was distilled off from the obtained filtrate by a conventional method, the residual portion was 5 m / g.
The resultant was dissolved in 1 liter of acetone, and cooled from 30 ° C. to 6 ° C. with slow stirring to collect a target fraction that precipitated. After evaporating the solvent, this fraction was deodorized by a conventional method to obtain a mixed acid group triglyceride (TG1).

The fatty acid composition of the mixed acid triglyceride (TG1) obtained as described above is shown in Table 1 below, and the triglyceride composition by gas chromatography is shown in Table 2 below. In addition, in Table 1, "yield" represents the yield based on transesterified oil. In the “fatty acid composition”,
The upper figures are the total fatty acid composition, and the lower figures are
1 shows the β-position fatty acid composition of triglyceride measured by a conventional method.

[0038]

[Table 1] Yield Iodine Melting point Fatty acid group adult (%) sample number _{℃ C 12 C 16 C 18 C} 18 = 1 C 18 = 2 C 20 C 22 ───────────────────────── ＧTG1 42.0 41.7 36.2 − 4.8 2.1 39.8 3.4 4.9 44.3 − 4.8 2.1 39.8 3.4 4.9 44.3 ───────────────────── ───────────────

[0039] In Table 2, C ₄₂ -C ₆₂ means that mainly the following components. Here, L is lauric acid, P is palmitic acid, S is stearic acid, U is _C18 unsaturated fatty acid, A is arachinic acid, and B is behenic acid. _{C 42: LUL, C 48:} LU 2, LUS, C 50: PPU,
_{LUA, C 52: PSU, LUB} , C 54: S 2 U, SU
_{2, C 56: ASU, BPU} , C 58: BU 2, BSU, A
₂ U, C ₆₀ : BAU, C ₆₂ : B ₂ U,

[0040]

Table 2 Table 2 ──────────────────────────────────── Toglyceride composition (%) The present invention of mixed samples _{C 42 C 48 C 50 C 52} C 54 C 56 C 58 C 60 C 62 group TG amount ───────────────────────── ─────────── TG1 − − 0.2 2.5 4.8 11.8 36.7 11.9 30.3 90.7% ─────────────────────────── ─────────

(Preparation of Sample) (Preparation of Flavor Improving Agent (1)) 100 g of whey protein (trade name: Milpro H: manufactured by Sanei Chemical Co., Ltd.) and soybean lecithin (trade name: SLP White: manufactured by Turlecithin Co., Ltd.) 8
Then, the mixture was kneaded with 0 g, dispersed in 2 liters of water, and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr to reduce the water content of the solid to 10.8% by weight. This was pulverized and sieved with a 20-mesh sieve to obtain 150 g of the flavor improver (1).

The gel filtration patterns of whey protein as the raw material protein, an emulsion of whey protein and soybean lecithin, and the obtained flavor improver (1) were compared. Gel filtration used Toyopearl HW-65 as a filler, and 0.1 M potassium phosphate buffer (pH 6.0) as a transfer medium. The result is shown in FIG. FIG.
Thus, it is clear that the flavor improving agent (1) efficiently forms a complex.

Further, the present inventors have proposed a technique for simply quantifying the complexation of protein and lipid, which is to reduce the amount of lipid extracted into n-hexane by binding protein and lipid. I paid attention. A 2 g sample composed of the protein-lipid composition was weighed into a sealed Erlenmeyer flask, and 15 m of pure water was measured.
l, n-Hexane is added, and the mixture is stirred at 20 ° C. for 15 minutes. After standing, 10 ml of the upper layer (hexane layer) is separated, hexane is distilled off, and the weight of the solid is weighed. From the obtained hexane soluble matter weight, the free lipid ratio (%) is defined as in the following formula. Free lipid ratio (%) = (weight of n-hexane soluble matter × 1.
5) / (Weight of lipid in 2 g of sample) Kneaded product obtained by kneading whey protein and soybean lecithin as raw materials described above, emulsified product obtained by dispersing the kneaded product and homogenizing, and flavor When the free lipid ratio of the improving agent (1) was measured, the results shown in Table 3 below were obtained.

[0044]

[Table 3]

(Preparation of flavor improving agent (2)) 400 g of skim milk powder (trade name; skim milk powder: manufactured by Snow Brand Milk Products Co., Ltd.) was dispersed and dissolved in 2 liters of water, and the mixture was centrifuged. 80 g of lecithin (trade name; Epicron 200: manufactured by Lucas Meyer) was added and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr to reduce the water content of the solid to 7.0% by weight. This is crushed and sieved with a 20-mesh sieve to improve the flavor (2)
420 g were obtained. It was 5.8% when the free lipid ratio was calculated | required similarly to the flavor improving agent (1).

Example 1 A whipped cream was produced according to the following formulation and production method. And the sensory evaluation about cream flavor was performed. [Blend] (oil phase) Rapeseed oil (melting point 32.8 ° C) 20 parts Palm coconut oil (melting point 34.5 ° C) 6 parts Mixed acid triglyceride (TG1) 14 parts Lecithin 0.28 part (aqueous phase) Water 54 0.5 parts skim milk powder 4 parts Sucrose fatty acid ester (HLB11) 0.2 part Hexametaphosphate 0.1 part Flavor improver (1) 0.5 part [Production method] Prepared by dissolving or dispersing the oil phase and the aqueous phase respectively. Thereafter, preliminary emulsification, high-pressure homogenization, and sterilization treatment were performed to obtain a creamy oil-in-water emulsion according to the present invention according to a conventional method.
One liter of this emulsion is mixed with 80 g of granulated sugar,
Whipping was performed with a cream mixer to obtain whipped cream.

As samples for comparison, the following three types were produced in the same manner as described above. (A) Flavor improving agent (1) not added (b) Flavor improving agent (1) added with 0.5 part of whey protein used in Example 1 above (c) Flavor improving agent ( In place of 1), 0.5 part of a kneaded product obtained by kneading the whey protein and soybean lecithin used in Example 1 above was added. By adding mixed acid triglyceride having a specific composition, The oil-in-water emulsion has good liquid stability,
In addition, good properties such as whipping properties, mold retention properties, and water separation resistance were imparted. Regarding the cream flavor, a sensory evaluation was performed using a cream without the flavor improver (1) as a control. The results are shown in Table 4 below. In addition, "flavor rank" was shown by the total score of the following rankings by 20 specialized panelists. Control is better 1 point Control is slightly better 2 points Equivalent to control 3 points Slightly better than control 4 points Better than control 5 points

[0048]

[Table 4]

As is evident from the results shown in Table 4, the additive containing the flavor improving agent (1) had a strong milk flavor and was a rich cream.

Example 2 A coffee whitener was produced according to the following composition and production method. And the sensory evaluation about the coffee flavor was performed. [Blend] (oil phase) Hardened soybean oil (melting point 32.0 ° C) 10 parts Mixed acid triglyceride (TG1) 15 parts Glycerin fatty acid ester 0.02 part (aqueous phase) Water 69.5 parts Skim milk powder 4 parts Sucrose fatty acid ester (HLB11) 0.2 part Sodium dibasic phosphate 0.02 part Flavor improver (2) 2.0 parts [Production method] After preparing by dissolving or dispersing the oil phase and the aqueous phase, pre-emulsification and high-pressure homogenization According to a conventional method, a creamy oil-in-water emulsion according to the present invention was obtained.

Using this emulsion (cream), a test as a cream for coffee was performed as follows. Dissolve 2g of instant coffee in 100ml of water
The mixture was heated to ℃, and 10 ml of the above-mentioned emulsion was put into the mixture and subjected to a sensory evaluation. As a sample for comparison, a flavor improver (2)
Was prepared in the same manner as described above. By adding the mixed acid group triglyceride having a specific composition, the oil-in-water emulsion had good liquid stability, good dispersibility in coffee, and good properties without oil separation. As a result, the addition of the flavor improver (2) alleviated the bitterness of the coffee and emphasized the rich coffee flavor.

[0052]

The oil-in-water emulsion of the present invention has high emulsion stability, physical properties required for whipped cream (whipping property, shape retention, water separation resistance), and foods to be basically provided. In addition to having almost satisfactory characteristics in terms of feeling and flavor, it also has a strong milk flavor, and when used as a cream for coffee, the flavor of the coffee is more extracted and you can taste rich coffee Can also improve the flavor of food.

[Brief description of the drawings]

FIG. 1 is a view showing a gel filtration pattern of whey protein, an emulsion comprising whey protein and soybean lecithin, and a flavor improving agent (1).

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-257342 (JP, A) JP-A-1-281043 (JP, A) JP-A-3-251143 (JP, A) JP-B-45 14108 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/19 A23C 13/14 A23D 7/00

Claims (4)

(57) [Claims] Claims: 1. An oil-in-water emulsion containing an oil, a fat, an emulsifier, and a milk protein, wherein the oil or fat contains
A saturated fatty acid residue having 20 or more carbon atoms, and a mixed acid group triglyceride containing at least one unsaturated fatty acid residue having 18 carbon atoms in one molecule are contained in 5 to 70% by weight, and the emulsion contains An oil-in-water emulsion further comprising a flavor improver comprising a conjugate of a lipid and a protein. 2. An oil-in-water emulsion containing an oil, a fat, an emulsifier, a saccharide, and a milk protein, wherein the oil or fat contains, as constituent fatty acids, a saturated fatty acid residue having 20 or more carbon atoms,
A flavor improver comprising 5 to 70% by weight of a mixed acid group triglyceride containing at least one unsaturated fatty acid residue in one molecule per molecule, and further comprising a conjugate of a lipid and a protein in the emulsion; An oil-in-water emulsion characterized by comprising: 3. A powder obtained by drying the oil-in-water emulsion according to claim 2. 4. A whipped cream obtained by foaming the oil-in-water emulsion according to claim 2.