JP3235500B2 - Oil-in-water emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion in which the total content of phosphate and citrate is significantly reduced.

[0002]

2. Description of the Related Art Foaming creams such as whipped creams used for topping ice creams and cakes,
Alternatively, oil-in-water emulsions such as coffee cream
It is common to use multiple emulsifiers and inorganic compounds that are stabilizers. For example, vegetable cream, which is one of whipped creams, is composed of water, vegetable fats and oils, solids of non-fat milk, various emulsifiers, and inorganic compounds that are stabilizers, pre-emulsification, homogenization, sterilization, cooling. , Manufactured by aging.

As the inorganic compound, phosphoric acid (such as hexametaphosphoric acid and secondary phosphoric acid) or an alkali metal salt of citric acid is generally used in an amount of about 0.1 to 1% by weight. Further, as the emulsifier, soybean lecithin, so-called natural emulsifier such as egg yolk lecithin and sucrose fatty acid ester,
So-called synthetic emulsifiers (hereinafter, these emulsifiers are referred to as synthetic emulsifiers) such as glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and monoglyceride are used in combination, and their total amount is approximately 1 to 5% by weight. It is about. Thus, the use of an inorganic compound or a synthetic emulsifier is considered indispensable for obtaining good cream physical properties (overrun, workability, texture, etc.). [Toru Hidaka, "Emulsifier for Food" (Koshobo) and Toru Hidaka, "Common Sense of Food Additives (Koshobo)"

[0004] On the other hand, such emulsifiers, especially synthetic emulsifiers, are undesirable from the viewpoint of cream flavor. In addition, in recent years, consumers' awareness of “health” has increased, and natural consciousness has been increasing. Therefore, it is desired to develop foods in which additives such as synthetic emulsifiers and inorganic compounds are not used or are reduced, and such Development of new foods is described in, for example, Japanese Patent Laid-Open No. 6-284.
No. 853, etc., at present, oil-in-water emulsions have not yet been reported.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide an oil-in-water emulsion which does not use a synthetic emulsifier and an inorganic compound and has basic properties as a cream such as flavor and overrun. It is to provide an oil type emulsion.

[0006]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, by using a specific amount of caseinate, an inorganic compound which was conventionally regarded as an essential component in the production of cream It has been found that a good cream can be produced without using a synthetic emulsifier, and the present invention has been completed.

That is, the present invention relates to an oil-in-water emulsion comprising 80 to 40% by weight of an aqueous phase and 20 to 60% by weight of an oil phase, comprising 0.2 to 0.8% by weight of caseinate. % or more by weight of non-fat milk solids and 0.05 wt% or more les
A whipping cream without synthetic emulsifiers, comprising cytin or lysolecithin , characterized in that the total content of phosphate and citrate is less than 0.01% by weight.

The oils and fats used in the present invention include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Vegetable oils and fats such as kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil can be exemplified. And the above-mentioned fats and oils alone or mixed oils, or processed fats and oils having a hardening, fractionation, transesterification and the like (with a melting point of about 15 to 40 ° C.). The fat content is preferably 20 to 60% by weight.

The non-fat milk solids include skim milk powder,
Whey protein, lactose and the like can be used. The milk solid content is important for imparting a milky taste to the cream, and is used as non-fat milk solid content in an amount of about 3 to 8% by weight based on the whole cream.

[0010] Caseinate is a metal salt of casein and is a protein having high solubility. As the caseinate contained as an essential component in the present invention, various casein salts, for example, commercially available casein Na, casein K, casein Ca, casein Mg and the like can be used. It is necessary to use 0.2 to 0.8% by weight. If the amount is less than the lower limit, it is difficult to obtain the effect. On the contrary, if the amount exceeds the upper limit, the casein smell becomes strong and the flavor tends to deteriorate, which is not preferable.

As the emulsifier, a so-called natural emulsifier such as soybean lecithin, egg yolk lecithin or a processed product thereof (lysolecithin) is used in an amount of 0.05% by weight or more. In addition, it can be used in combination with a synthetic emulsifier such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester.

[0012] The oil-in-water emulsion of the present invention may optionally contain
It can contain protein components, fresh cream, sugars, thickeners, flavors, essences and the like.

[0013]

EXAMPLES Hereinafter, embodiments of the present invention will be described in detail with reference to examples, but these are examples and do not limit the scope of rights. In addition,% in an example means a weight basis.

Experimental Example 1 First, in order to examine whether it is possible to produce a good cream by reducing emulsifiers and inorganic compounds, isolated soy protein,
Creams using various proteins such as casein Na and whey protein were prepared and their physical properties were evaluated. That is, according to the composition shown below, the oil phase was prepared by adding lecithin to oil and fat, and the aqueous phase was obtained by adding milk solids and casenate to water, and the mixture was preliminarily mixed at 60 ° C. for 30 minutes by a homomixer. After emulsification, the mixture was homogenized at a homogenizing pressure of 75 kg / cm ² , cooled to 10 ° C. or lower by ice cooling, and further aged in a refrigerator (5 ° C.) overnight. The composition and the physical properties of the cream and the whip are shown below. In addition, whipping was performed by adding 8% of sugar using a Kenwood mixer. The cream viscosity was measured with a B-type viscometer.

○ Composition (%) {T1 T2 T3 T4 T5} ────────────────────────────────── ・ Fats 1) 45.0 45.0 45.0 45.0 45.0 ・ Soy lecithin 0.1 0.1 0.1 0.1 0.3 ・ milk solids lactose-2.8 2.8 2.8-skim milk powder 2) 4.0---4.0 casein Na3)-1.2---whey protein 4)--1.2--isolated soy protein 5)---1.2-- Water 50.9 50.9 50.9 50.9 50.3 ・ Phosphate 6) − − − − 0.1 ───────────────────────────────── ── ・ Emulsifier 7) 0.3 ・ Cream properties Viscosity (cPs) Bottom 58 48 60 50 Presence or absence of aggregates Yes No Yes Yes No No ────────────────────── ───────────── ・ Whip Unevaluable Unevaluable Unevaluable-Whip time-4 minutes 5 seconds--4 minutes 49 seconds-Overrun (%)-120--120-Flavor-Poor--Good ─────────── ────────────────────────

Note 1): Hardened soybean / palm oil, melting point 31 ° C. 2): manufactured by Yotsuba Milk Products Co., Ltd. 3): manufactured by Taiyo Kagaku Co., Ltd., Sanlacto S-124): manufactured by Meiji Dairies Co., Ltd., HMP -2005): manufactured by Fuji Oil Co., Ltd., New Fuji Pro R 6): sodium hexametaphosphate 7): sucrose fatty acid ester (HLB5)

As described above, in the case of skim milk powder that is usually used, the viscosity of the emulsion is increased and the emulsion shows a so-called bottling state, and the generation of aggregates is also observed. As a result, no whipping was possible (T
1). Even when whey protein and isolated soybean protein were used, the emulsion did not go into a bottling state, but aggregates were observed in the emulsion, and a good emulsion was not obtained (T3, T4). On the other hand, no emulsified product was observed in the emulsion using casein Na, and it was a very good emulsion. In addition, whipping time, whipping properties such as overrun are also good, and by using casein Na, a good cream can be produced without using a synthetic emulsifier and an inorganic compound, but there is a casein smell, which is preferable. (T
2). In the case of using a phosphate and a synthetic emulsifier as a control, good results were obtained without using casein Na (T5).

On the other hand, from the viewpoint of flavor, it is desirable to use skim milk powder. Next, it was examined whether a good cream can be produced by using casein Na in combination with skim milk powder.

EXPERIMENTAL EXAMPLE 2 The following formulation composition and the cream properties and whipping properties of the emulsion were summarized. The production method and evaluation of physical properties were in accordance with Experimental Example 1.

○ Blending composition (%) {T6 T7 T8 T9} ───────────────────────────────── ・ Fats 1) 40.0 40.0 40.0 40.0 ・ Soy lecithin 0.1 0.1 0.1 0.1 ・Skim milk powder 4.0 4.0 4.0 4.0-Casein Na-0.15 0.25 0.5-Water 55.9 55.75 55.65 55.4 ─────────────────────────────── ──── ・ Cream properties Viscosity (cPs) Bote state 75 75 43 Presence or absence of aggregates Yes Yes No No ────────────────────────── ───────── ・ Whip physical property not evaluated Unevaluable Whip time ── ４ 4 minutes 35 seconds 5 minutes 40 seconds Overrun (%) ── ── 101 105 ───────── ───────────────── ──────── Note 1) rapeseed, palm oil, melting point 36 ° C.

As a result, as in the case of T1 in the previous example, the viscosity of the emulsified product in the commonly used skim milk powder was increased and the emulsified product was in a bottling state, and the formation of agglomerates was observed, and a good emulsified product was not obtained. (T6). In addition, when 0.15% of casein Na was used, good whip properties could not be obtained (T
7) When used at 0.25% or more, good whipping properties were obtained and the flavor was also good (T8, T9). In the above, T8 and T9 are examples of the present invention.

From these results, it was found that even in a system using skim milk powder, a good cream can be produced by using casein Na in an amount of 0.2% or more. Therefore, as shown in the present invention, it was found that the use of caseinate can produce a good cream without substantially using a synthetic emulsifier and an inorganic compound.

[0023]

As described above, according to the present invention, it has become possible to produce a good cream without using a synthetic emulsifier and an inorganic compound. It also has an effect that it is possible to prevent an undesirable flavor from being added by use.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/19 A23D 7/00

Claims (1)

(57) [Claims] 1. An oil-in-water emulsion comprising an aqueous phase of 80 to 40% by weight and an oily phase of 20 to 60% by weight,
0.8% by weight caseinate, 3% by weight or more non-fat milk solids and 0.05% by weight or more lecithin or lyso
Synthetic emulsification comprising lecithin and having a total content of phosphate and citrate of less than 0.01% by weight
Foaming cream without using agents .