JP3113042B2 - Production method of oil-in-water emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing an oil-in-water emulsion used for creams having a rich milky taste and a rich taste. More specifically, the present invention relates to a method for producing an oil-in-water emulsion used for creams such as coffee cream, whipped cream and ice cream.

[0002]

2. Description of the Related Art Fresh cream obtained by centrifuging milk has a natural flavor such as milky taste and kokumi. Widely used for ice cream. In recent years, in addition to the above-mentioned uses, demands for cooking and cooking tend to increase due to the influence of westernization of eating habits and preference for high quality foods. However, whipped cream is not only expensive, but it is difficult to make it constant in quality, or because it is a natural product, it has drawbacks in physical properties and its use is also restricted. . For example, in creams for coffee, oil separation easily occurs when added to coffee. In fresh cream for whipping, the time to keep a good whipped state is short, over whipping occurs, water separation easily occurs, and oil-in-water (O / There is also a problem in terms of dispersion stability.

[0003] For the purpose of solving these problems in quality, physical properties and price, synthetic creams using animal and vegetable edible fats and oils have been developed, and fresh creams or compound creams containing milk fat have been widely used. It is like. However, a compound cream containing such fresh cream and milk fat also needs to use a large amount of fresh cream or milk fat in order to express the milky feeling and body taste of the fresh cream. At present, it is difficult to obtain products that are satisfactory in terms of quality.

[0004]

SUMMARY OF THE INVENTION Based on the above situation, the present inventors have developed an oil-in-water emulsion used in creams having a sufficient milky taste and body taste even with a small amount of milk component. As a result of intensive research, the use of an oil-in-water emulsion containing a lipid-protein complex, which is a conjugate of lipid and protein, dramatically improves the milky and body taste of creams. This led to the completion of the present invention. That is, the present invention relates to a method for producing an oil-in-water emulsion containing an edible oil, an emulsifier, a milk component and / or a saccharide, wherein a lipid-protein complex which is a conjugate of a lipid and a protein is blended. It is intended to provide a method for producing an oil type emulsion.

It has been known that lipids and proteins form lipid-protein complexes with strong affinity (for example, see
No. 60-95000), and in particular, some uses have been found as a new food material in the food field (for example, Japanese Patent Application Laid-Open No. Sho 62-241511 [Defoaming agent for food] and No. 62-58960 [For frying] Additives]). On the other hand, since a lipid protein complex exists in a living body, for example, as a component of a fat globule membrane, an attempt has been made to use a living tissue itself containing the lipid protein complex for modifying food (Japanese Patent Laid-Open No. 58-1983). twenty one
6659 and 57-26540). However, there has been no report yet on the fact that the combination of a lipid-protein complex formed from lipids and proteins in an oil-in-water emulsion significantly improves milky taste and body taste. .

Hereinafter, the present invention will be described in detail. The protein used for producing the lipid-protein complex of the present invention is a water-soluble protein. As the protein, milk protein, vegetable protein, animal protein, etc., or a protein preparation comprising these, such as skim milk powder, whole milk powder, casein, whey protein, soybean powder, serum protein, fish meat powder, egg white powder, egg yolk One or more selected from powders and the like can be mentioned, and powdered and / or liquid milk proteins, fractions thereof and / or milk protein agents are particularly preferred.

[0007] Examples of the lipid used for producing the lipid-protein complex of the present invention include monoglyceride, diglyceride, triglyceride, glycolipid, and phospholipid. Monoglyceride, diglyceride, triglyceride,
For example, those containing a saturated fatty acid residue having 8 to 24 carbon atoms and an unsaturated fatty acid residue are exemplified. Examples of glycolipids include, for example, monogalactoside monoglyceride (M
GMG), monogalactoside diglyceride (MGDG), digalactoside monoglyceride (DGMG), 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 lecithin used herein is animal and plant lecithin such as soybean, egg yolk, tallow, rapeseed, sunflower, safflower, cottonseed, corn, flaxseed, rubber, olive, rice, cutting, grape, avocado, palm, palm, etc. It is not limited to a specific lecithin. But,
Vegetable lecithin, particularly soybean lecithin, is desirable in terms of price, raw materials and flavor. With the progress of lecithin purification technology in recent years, 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. , 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 and / or ultrasonic treatment or the like, and then dehydrate and dry the emulsified composition to obtain a lipid protein. This is a method for preparing a complex. 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, an oil-in-water type (O / W type), a water-in-oil type (W / O type), an oil-in-water-in-oil type (O / W type)
(W / O type) and the like, but any form may be used. The mixing ratio of the mixture of protein and lipid to 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 preferably from 0.1 to 100 μ, more preferably
0.5 to 10μ. The mixing ratio of protein and lipid in the emulsion composition containing protein and lipid is preferably 1/2 to 100/1 (weight ratio), and more preferably 1/1 to 10/1 (weight ratio). If the above ratio is less than 1/2, the desired oil-in-water emulsion does not have sufficient milky taste and kokumi, and is effective in a system in which the amount of protein exceeds 100/1 is excessive. Will peak off.

[0011] The lipid protein complex used in the present invention comprises:
It is obtained by subjecting the emulsified composition obtained as described above to a dehydration drying treatment. As the dehydration and drying method,
Known methods such as spray drying, reduced pressure drying, freeze drying, fluidized drying, and flash drying can be used. However, as processing conditions relating to the flavor of food, processing under high temperature is yellowing,
The temperature condition is 40 ° C because it easily causes problems such as carbonization.
Is preferred. The shape of the obtained lipid-protein complex may be in the form of a powder, granule or paste, which depends on the water content of the lipid-protein complex. 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. The water content of the lipid protein complex used in the present invention is 20% by weight or less, preferably 12% by weight or less, and 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, Japanese Patent Application Laid-Open No. 3-251143, which discloses a method for producing buttermilk by-produced when collecting butter from milk cream. This is a method of obtaining a milk fat globule membrane by ultrafiltration or isoelectric precipitation.

The lipid protein complex obtained as described above is contained in the oil-in-water emulsion according to the present invention in an amount of 0.05 to 10% by weight.
It is preferably added, more preferably 0.1 to 3% by weight. If the amount is less than 0.05% by weight, the expression of milky taste and body taste will be insufficient, and if it exceeds 10% by weight, the effect will level off. The shape at the time of mixing the lipid protein complex is not particularly limited, but is preferably a powder or a granule for handling. The oil-in-water emulsion of the present invention can be produced by a conventionally known method. That is, after edible oil (oil-based liquid) and an aqueous liquid containing a milk component or an aqueous liquid containing a saccharide and a milk component are mixed and emulsified (preliminary emulsification step), the following usual steps (homogenization, sterilization, cooling) Aging). In the present invention, the lipid-protein complex may be added to any of the oil phase and the aqueous phase, but is preferably added to the aqueous phase.

The edible oils and fats used in the present invention include oils and oils of natural origin, for example, vegetable oils such as sarawar oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, palm oil, coconut oil, and lard, Animal fats and oils such as beef tallow, fish oil and butter fat, or one or more fats and oils selected from their hardened oils, fractionated oils and random transesterified oils. The proportion of the oil phase in the oil-in-water emulsion obtained in the present invention is 20 to 60% by weight, that is, the weight ratio of the oil phase / water phase is 20/80.
Is preferably 60/40, more preferably 25/75.
It is a ratio of ~ 55/45.

The milk component contained in the aqueous phase of the oil-in-water emulsion of the present invention includes fresh milk, skim milk, whole milk powder, milk fat, whey, fresh cream, cheeses, yogurt, butter, and butter. It refers to milk or those obtained by concentrating them (or also refers to flavors and flavors used in dairy products, such as milk flavor and butter flavor).
The content of the milk component in the aqueous phase is preferably 0.1% by weight or more, more preferably 0.2 to 30% by weight. When the content of the milk component is less than 0.1% by weight, the effects of milky taste and kokumi become insufficient and the effect does not appear. When the content exceeds 30% by weight, the effect reaches a plateau. Among the above milk components, milk protein is particularly preferred. The milk protein is, for example, a raw milk, a concentrated milk, a skim milk, a skim milk powder, a whole milk powder, a whey powder or the like as a source, and is usually blended as a milk protein solid content in an amount of about 0.5 to 10% by weight in the whole emulsion. .

Examples of the saccharide used in the present invention include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup and the like, and are usually blended in an amount of about 5 to 20% by weight in the whole emulsion. In general, in the preparation of an oil-in-water emulsion for whipped cream, an aqueous liquid containing a milk component is used, and the saccharide is added together with other additives when whipping the emulsion. There are many. However, saccharides may be contained in the oil-in-water emulsion together with the milk component.

In preparing the oil-in-water emulsion of the present invention, a known emulsifier is used. Examples of the emulsifier include lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, and sucrose fatty acid ester. 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 such a range that the total content of one or more of them is 0.1 to 2.5% by weight based on the total emulsion.

The oil-in-water 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 production process is about 65 to
Performed at 70 ° C. for about 15 minutes. The homogenization is performed using a homogenizer, usually 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 aged for 15 hours or more to obtain the oil-in-water emulsion of the present invention. The oil-in-water emulsion of the present invention thus obtained has a relatively low viscosity (30 to 300 cp) and a high emulsion stability against the external environment.

The oil-in-water emulsion of the present invention obtained as described above is dried to obtain a powder (in some cases, a granular substance, a powdery substance, or a powdered cream).
It may be. As a method for pulverizing, a conventional method combining spray drying, vacuum drying, pulverization, and the like can be used.

[0021]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. The parts in the examples are on a weight basis.

Production Example 1 Whey protein (trade name: Milpro H: manufactured by San-ei Chemical Co., Ltd.)
200 g and 80 g of soybean lecithin (trade name: SLP White: manufactured by Turle Lecithin Co., Ltd.) were kneaded, dispersed in 2 liters of water, and homogenized with a homomixer. The obtained emulsion was added to 0.1.
The solution was dehydrated under reduced pressure at 1 Torr to make the water content of the solid 10.8% by weight. This was pulverized and sieved with a 20-mesh sieve to obtain 250 g of a lipid-protein complex (hereinafter abbreviated as Sample-1).

Whey protein as the raw material protein, an emulsion of whey protein and soy lecithin, and the obtained sample
1. The respective gel filtration patterns 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. From FIG. 1, it is clear that Sample-1 efficiently forms the complex.

Further, the present inventors have proposed a method for simply quantifying the complexation of a protein and a lipid, by reducing the amount of lipid extracted into n-hexane by binding of the protein and the lipid. I paid attention. A 2 g sample composed of the protein-lipid composition was weighed into a sealed Erlenmeyer flask, and 15 ml of pure water, 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 precisely weighed. From the obtained hexane soluble matter weight, free lipid ratio (%) = (n-hexane soluble matter weight × 1.5) /
(Weight of lipid in 2 g of sample). A kneaded product obtained by kneading whey protein and soy lecithin as the above-mentioned raw materials, after dispersing the kneaded product,
When the percentage of free lipid in the emulsion obtained by homogenization and in Sample-1 was measured, the results shown in Table 1 were obtained.

[0025]

[Table 1]

Example 1 A whipped cream was produced according to the following formulation and production method.
The cream flavors were compared. <Ingredients> (Oil phase) Hardened rapeseed oil (melting point 32.8 ° C) 20 parts Hardened coconut oil (melting point 34.5 ° C) 6 parts Butter fat (melting point 32.4 ° C) 14 parts Lecithin 0.28 part (aqueous phase) Water 54.5 parts Skim milk powder 4 parts Sucrose fatty acid ester (HLB 11) 0.2 part Hexametaphosphate 0.1 part Sample-1 0.5 part <Production method> After dissolving or dispersing each of oil phase and aqueous phase, pre-emulsification, high-pressure homogenization, sterilization, and To obtain a creamy oil / fat composition. One liter of this composition was mixed with 80 g of granulated sugar and whipped with a cream mixer to obtain a whipped cream.

For comparison, a sample to which no sample-1 was added,
A kneaded product obtained by kneading the whey protein used in Example 1 in place of Sample-1 and soybean lecithin in which 0.5 part of the whey protein used in Example 1 was added instead of Sample-1.
The one to which 0.5 part was added was produced in the same manner as described above. Sample-
Sensory evaluation of cream flavor was performed using the cream containing no 1 as a control. Table 2 shows the results. Sample-1 additive was a cream with a strong milk flavor and richness.

[0028]

[Table 2]

Note) *: The taste rank is better by the control by 20 panelists. 1 point The control is slightly better. 2 points is equal to the control. 3 points The control is slightly better than the control. The total score was shown.

Production Example 2 400 g skim milk powder (trade name skim milk powder: manufactured by Snow Brand Milk Products Co., Ltd.)
Is dissolved in 2 liters of water, centrifuged, and the soybean lecithin (trade name: Epicron 200:
80 g (Lucas Meyer) and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr to make the water content of the solid substance 7.0% by weight. Crush this thing, 20
After sieving through a mesh sieve, the lipid protein complex (hereinafter referred to as sample-
180 g). The percentage of free lipid determined according to Production Example 1 was 5.8%.

Example 2 A coffee whitener was produced according to the following formulation and production method, and the evaluation of coffee flavor was compared. <Ingredients> (Oil phase) Hardened soybean oil (melting point 32.0 ° C) 25 parts Glycerin fatty acid ester 0.02 parts (Aqueous phase) Water 71 parts Skim milk powder 4 parts Sucrose fatty acid ester (HLB 14) 0.2 parts Dibasic sodium phosphate 0.02 part Sample -2 0.5 parts <Production method> After preparation by dissolving or dispersing each of the oil phase and the aqueous phase, preliminary emulsification, high-pressure homogenization, and sterilization treatment were performed to obtain a creamy oil and fat composition according to a conventional method.

Using this synthetic cream, a coffee test was performed. 2 g of instant coffee was dissolved in 100 ml of water and heated to 80 ° C., and 10 ml of synthetic cream was put into the solution for sensory evaluation. As a control, a synthetic cream containing no sample-2 was produced. The addition of Sample-2 alleviated the coffee bitterness and enhanced the rich coffee flavor.

[0033]

The oil-in-water emulsion obtained by the method of the present invention contains a lipid-protein complex which is a conjugate of lipid and protein, so that creams such as coffee cream, whipped cream and ice cream can be obtained. When used for
Milk taste and body taste are significantly improved.

[Brief description of the drawings]

FIG. 1 is a graph showing a gel filtration pattern of whey protein, an emulsion of whey protein and soybean lecithin, and Sample-1 performed in Production Example 1.

Continued on the front page. Dormitory (56) References JP-A-3-251143 (JP, A) JP-A-60-95000 (JP, A) JP-B-41-13779 (JP, B1) JP-B-49-11430 (JP, B1) Nippon Gikyo, Vol 28. No. 3, 1978, "Flavor of Milk" (pages 2-13). Agric. Food. Chem. 1988.36 (729-732) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/19 A23C 11/00 A23D 9/02 A23G 9/02 B01J 13/00 JICST file (JOIS)

Claims (4)

(57) [Claims] 1. A method of producing an oil-in-water emulsion containing an edible oil, an emulsifier, a milk component and / or a saccharide, wherein a lipid-protein complex which is a conjugate of a lipid and a protein is mixed. A method for producing an oil-type emulsion. 2. The process according to claim 1, wherein the protein is a powdered and / or liquid milk protein, a fraction thereof and / or a milk protein agent. 3. The method according to claim 1, wherein the lipid is a monoglyceride, diglyceride, triglyceride, glycolipid or phospholipid. 4. The method according to claim 1, wherein the oil-in-water emulsion contains a milk protein.