JP3421475B2 - Oil-in-water type oil / fat emulsion composition and production method thereof - 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 composition suitable for cooking puddings and mousses and a method for producing the same. More specifically, as a custard pudding containing eggs and milk as the main ingredients, and babalois containing eggs, milk and a gelling agent as the main ingredients, a material for foods such as milk jelly,
The present invention relates to a concentrated milk-like oil-in-water oil / fat emulsified composition that can sufficiently replace milk in terms of price, physical properties, and flavor, and a method for producing the same.

[0002]

2. Description of the Related Art Milk is a food excellent in nutrition and flavor, and it is consumed in large quantities for beverages and food processing. In addition to being expensive, milk production in recent years is also high. The production amount has not always satisfied the consumption amount due to the trend of reaching the ceiling and seasonal changes. Due to such a fact, a milky composition is manufactured from dairy raw materials such as skim milk powder, whole milk powder, adjusted milk powder and whey powder and animal and vegetable oils which are always stably supplied, and are supplied to the market. . This one reduces the cost of distribution and storage,
A concentrated milk-like composition in which the solid content in milk is increased by 2 to 3 times is commercially available in a sterilized state by UHT sterilization. However, this type of UHT-sterilized, sterilized concentrated milky composition is softer and less chewy than milk, custard pudding and bavarois are easily separated, and custard pudding and bavarois are easily separated, and the texture becomes lumpy or There is a problem such as occurrence of.

[0003]

SUMMARY OF THE INVENTION In view of the above situation, the present invention is a concentrated milk form which can be sufficiently replaced with milk as a material for cooking puddings and mousses in view of price, physical properties and flavor. To provide an oil-in-water oil / fat emulsion composition and a method for producing the same.

[0004]

[Means for Solving the Problems] Gelation, which is one of the essential cooking properties of puddings and mousses, is related to the interaction between proteins. Especially in milk, the calcium ions contained in the eggs are eggs. It is said to have the effect of increasing the gel strength of proteins. The present inventors proceeded research based on these facts.
It has been found that sodium ions have a 0.4 times higher gel strength enhancing effect than calcium ions and are proportional to the weight of these ions. Regarding proteins, by using casein proteins that are relatively resistant to thermal denaturation, only partially denatured casein proteins associate in a fibrous form, a network structure is formed, gelation easily occurs, and casein Since proteins contain many phosphate groups in the molecule, they are highly sensitive to calcium and can effectively bind calcium and sodium ions, which have a gelation enhancing effect. Because it has an amphipathic structure,
It has been found that it has excellent emulsifying power and is effective in stabilizing puddings and mousses and preventing separation. The present invention has been completed based on such findings.

That is, the first aspect of the present invention contains 2% or more of casein proteins that bind 1% or more of calcium ions, and the total amount of (calcium ion amount) and (sodium ion amount × 0.4) is 0. The second aspect of the present invention is to control the amount of casein protein that binds calcium ions by 1% or more, and the amount of calcium ions and sodium ions. The method for producing the oil-in-water type oil / fat emulsion composition is characterized by the following.

The present invention will be described in detail below. The oil-in-water oil / fat emulsion composition of the present invention contains a casein protein that binds a certain amount or more of calcium ions, calcium ions, and sodium ions, as well as oils, milk solids, and water as essential components. . The casein protein that binds a certain amount or more of calcium ions used in the present invention is a casein protein that binds 1% or more of calcium ions. For casein proteins with less than 1% binding of calcium ions, puddings,
It is difficult to obtain a sufficient amount of calcium ions to obtain the gel strength required for mousses. That is, in the case of using casein protein having a binding amount of calcium ions of less than 1%, in order to obtain sufficient gel strength, the amount of casein protein must be increased in order to increase the amount of calcium ions, which is economical. Undesired. When casein protein having a binding amount of calcium ion of less than 1% is used and an insufficient amount of calcium ion is added as a soluble calcium salt such as calcium chloride or calcium lactate, the casein protein has many phosphate groups in the molecule. It is difficult to obtain a stable oil-in-water oil / fat emulsion composition because the casein protein aggregates due to its high calcium sensitivity. Examples of the casein protein that binds 1% or more of calcium ions used in the present invention include total milk protein, casein calcium, rennet casein, and enzymatic decomposition products of these proteins. These are used alone or in combination of two or more. Used.

[0007] Total milk protein contains skim milk U
After treatment with F to remove lactose and whey minerals, concentration,
It is dried and contains whey protein in addition to casein protein. Whey protein is more susceptible to heat denaturation than casein protein, and when completely denatured, a large number of reactive groups are exposed, and random interactions occur between the reactive groups, making it difficult to form a fibrous polymer of a certain size. Therefore, since it causes lumps in the texture of puddings and mousses, it is desirable that the content of casein protein is 80% or more, preferably 90% or more of the total protein content of the composition. In the case of total milk protein, casein protein occupies about 80% of the total protein like milk, but since it is partially denatured, whey protein causes lumps when the content in the composition is high. It is desirable to add casein protein separately.

As casein calcium, those which are generally commercially available may be used, but calcium ion can be added to acid casein or casein alkali to prepare casein calcium. The method for producing casein calcium is described in [J. Dairy. Res. 46. p347-35].
0 (1979)] and the like. That is, acid casein or casein alkali is added to about 30 to 6
Dissolve or disperse in water at 5 ° C. to a total solids content of about 2-15% by weight. When acid casein is used, the pH of the aqueous solution may be adjusted to 6.0 to 7.0 by adding a suitable alkali such as sodium hydroxide in order to solubilize acid casein. After adding calcium ion in the form of an aqueous solution of a soluble calcium salt such as calcium chloride or calcium acetate to the casein solution thus prepared with stirring at a rate of about 10 mM / min,
Hold for about 10 to 20 minutes with stirring. The amount of calcium salt added is about 0.01 to 0.1 part by weight of calcium ion /
A casein weight ratio is preferred. When the addition of calcium ions is completed, soluble phosphates such as disodium phosphate and dipotassium phosphate are added to the casein solution to stabilize the calcium ions. Phosphate is about 0.01 ~
A phosphate ion / casein weight ratio of 0.2 part by weight is preferable, and phosphate ions are added with stirring at a rate of about 50 mM / min. Further, in some cases, citrate ion may be added at a rate of about 20 mM / min in a citrate ion / casein weight ratio of 0.001 to 0.05 part by weight.

Rennet casein is obtained by adding calf rennet or microbial rennet to skim milk, incubating at 29 to 32 ° C. for 20 to 30 minutes, and washing the resulting card, which is then dried and powdered. , Contains a large amount of colloidal calcium phosphate. Since rennet casein does not dissolve in water as it is, the pH may be adjusted to 9 or more, or a calcium binder such as sodium tripolyphosphate may be used. Furthermore, these total milk proteins, casein calcium and rennet casein may be treated with proteolytic enzymes. Examples of the proteolytic enzyme used in the present invention include proteases such as trypsin and papain, which may be used alone or in combination of two or more kinds.

The degree of protein degradation is preferably 20% or less of the total peptides. This has a resolution of 2
When it exceeds 0%, the micelle structure of casein is destroyed, so that the color of puddings and mousses made using this becomes yellowish, and the emulsion becomes unstable, separation occurs, and bitterness is exhibited. This is because it causes a decrease in flavor. The degree of decomposition is α-
The amount decomposed by the measurement of amino groups was examined, and the value was divided by the total amount of amino acids of the protein (%). In the present invention, the amount of these casein proteins is 2% or more.
If the amount of casein protein is less than 2%, the gel strength required for puddings and mousses cannot be provided, and stable and good texture cannot be obtained.

Regarding calcium ion and sodium ion used in the present invention, the total weight of (calcium ion weight) and (sodium ion weight × 0.4) is 0.2% or more of the total composition. The total weight of both ions is 0.2
If it is less than%, the required gel strength cannot be obtained when cooking puddings and mousses. further,
If the weight ratio of calcium ion to sodium ion exceeds 0.4%, the salty taste is strongly felt and the oil-in-water oil emulsion becomes unstable, which is not desirable.

The oil and fat used in the present invention may be vegetable oil and fat, animal oil and fat, or those obtained by hardening, fractionating or transesterifying them, as long as they are usually used for food, and one or more of them may be used. Mix and use.

As the milk solid component used in the present invention, raw milk, skim milk, whole skim milk, buttermilk, whey, fresh cream, cheeses, yogurt, butter or their enzymatic treatment or lactic acid fermentation products, etc. Examples thereof include those obtained by concentrating and pulverizing these, and these are used alone or in combination of two or more.

In addition to the above, the oil-in-water type oil / fat emulsion composition of the present invention may further contain stabilizers such as sugars, emulsifiers and thickeners, and additives such as seasonings, flavors and colorants which are hydrophilic. Those which are lipophilic can be added to the oil phase, and those which are lipophilic can be added to the oil phase. The oil-in-water oil / fat emulsion composition of the present invention, when diluted with a certain amount of water, preferably has a composition similar to that of milk, and the viscosity of the composition is significantly high when the total solid content is large. However, when it is diluted and used, it causes inconvenience. On the contrary, when the amount is reduced, it is not preferable from the viewpoint of economy in distribution and storage of the composition.
It is desirable that the fat and oil in 0 parts by weight is 5.0 to 20.0 parts by weight and the non-fat milk solid component is 15.0 to 30.0 parts by weight.

As a method for producing the oil-in-water oil / fat emulsion composition of the present invention, first, an oil phase prepared by adding a lipophilic emulsifier and an oil-soluble compound to oil / fat and heating the mixture to about 60 to 70 ° C. Part, and on the other hand, a hydrophilic dairy raw material, an emulsifier and a water-soluble compound are added, and the aqueous phase part prepared by heating to about 60 ° C. is mixed and stirred to carry out preliminary emulsification. Next, after homogenizing this emulsion with a homogenizer such as a valve homogenizer, about 6
After keeping the temperature at 0 to 80 ° C, sterilize with an appropriate UHT sterilizer and homogenize with a homogenizer,
Immediately, the mixture is cooled to about 5 to 10 ° C., aseptically filled in a packaging container by an appropriate aseptic packaging device, and sealed to obtain a product. The oil-in-water oil / fat emulsion composition produced by the present invention,
It can be easily milked by diluting with water when used and can be used as a milk substitute.

[0016]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 9.0 parts by weight of refined palm oil having a melting point of 34 ° C. was dissolved by heating at about 65 ° C., and 0.15 parts by weight of glycerin fatty acid ester and 0.05 parts by weight of butter enzyme-treated flavor were uniformly added thereto. Was dispersed and dissolved in to prepare an oil phase. On the other hand, total milk protein (ALAPRO 485 manufactured by Nippon Protein Co., Ltd.
0, protein content about 92%, calcium content about 2.1
%) 4 parts by weight, sodium caseinate 1.0 part by weight, lactose 16.0 parts by weight, sodium chloride 0.8 part by weight,
Sucrose fatty acid ester (HLB12) 0.0 as an emulsifier
5 parts by weight, 0.05 part by weight of carrageenan as a stabilizer and 0.5 part by weight of fresh milk flavor as a flavor were dissolved in 68.4 parts by weight of water to prepare an aqueous phase. 60 ° C
The oil phase was added to the aqueous phase at 10 ° C., pre-emulsified, homogenized to 50 kg / cm ² , and subjected to UHT sterilization at 140 ° C. for 4 seconds, then 10 times again.
The mixture was homogenized at 0 kg / cm ² and cooled to 5 ° C to obtain an oil-in-water oil / fat emulsion composition. As shown in Table 1, the obtained composition contained casein protein at 3.75% (about 83% of total protein), calcium ion at 0.084%, and sodium ion at 0.330%. there were. This oil-in-water oil / fat emulsion composition is
It is stable when stored at 0 ° C for 2 months, and when it is diluted with water three times and used as a milk substitute for the production of custard pudding, it has almost the same gel strength as milk and the emulsion is also very stable. No separation occurred, the texture was good and the flavor was similar to that of milk.

Example 2 An oil-in-water oil / fat emulsion composition was prepared in the same manner as in Example 1, except that the amount of sodium chloride was increased from 0.8 parts by weight to 1.0 parts by weight. As shown in Table 1, the obtained composition contained casein protein at 3.75% (about 83% of total protein), calcium ion at 0.084%, and sodium ion at 0.417%. there were. When this composition was diluted three times with water and used as a milk substitute for the production of custard pudding, the gel strength was equal to or higher than that of milk, and good results were obtained. However, the flavor was slightly salty, and the texture was slightly rough, but the level was not so high as to impair the marketability.

Comparative Example 1 An oil-in-water oil / fat emulsion composition was prepared in the same manner as in Example 1 except that the amount of sodium chloride was reduced from 0.8 parts by weight to 0.5 parts by weight. As shown in Table 1, the obtained composition contained casein protein at 3.75% (about 83% of total protein), calcium ion at 0.084%, and sodium ion at 0.220%. there were. When this composition was diluted 3 times with water and used as a milk substitute for the production of custard pudding, the gel strength was weaker than that of milk and there was no stiffness, and it was not commercially available as custard pudding. there were.

Example 3 10.0 parts by weight of hydrogenated soybean oil having a melting point of 32 ° C. was heated to about 70 ° C., and 0.1 part by weight of lecithin and 0.05 part by weight of butter enzyme-treated flavor were uniformly dispersed in the mixture. An oil phase was prepared by dissolving. On the other hand, casein calcium, which is an aqueous phase component, contains 4.0 parts by weight of acid casein (MG Co., Ltd.) and 0.25% of baking soda.
Part by weight was dissolved in 40.0 parts by weight of warm water at 60 ° C. To this was added 4.0 parts by weight of 10% calcium chloride dihydrate aqueous solution over 20 minutes with stirring, and then 15
After stirring and holding for 10 minutes, 4.0 parts by weight of a 10% aqueous solution of dipotassium hydrogen phosphate was added over 15 minutes while stirring to obtain an aqueous solution of calcium caseinate. 17.0 parts by weight of lactose, 0.6 parts by weight of sodium chloride, 0.05 parts by weight of sucrose fatty acid ester (HLB16) as an emulsifier, 0.05 parts by weight of carrageenan as a stabilizer, and fresh cream enzyme as a flavoring agent An aqueous phase was prepared by adding 2.0 parts by weight of the treated product and 17.9 parts by weight of water. After the oil phase was added to the water phase at 60 ° C., an oil-in-water oil / fat emulsion composition was obtained by the same production method as in Example 1. As shown in Table 1, the obtained composition contained 3.3% of casein protein (about 100% of total protein), 0.11% of calcium ion, and 0.23% of sodium ion. . This oil-in-water oil / fat emulsion composition was in a stable state even after being stored at 10 ° C. for 2 months under aseptic conditions, and was diluted 3 times with water and used as a milk substitute for the production of custard pudding. The flavor, physical properties were similar to those of milk. In addition, the emulsification was extremely stable in the production of bavarois, separation did not occur, and the same level as milk was obtained.

Comparative Example 2 In the same manner as in Example 3, except that 2.0 parts by weight of acid casein and 2.0 parts by weight of lactalbumin were used in place of 4.0 parts by weight of acid casein. An oil-in-water type oil / fat emulsion composition was prepared. As shown in Table 1, the obtained composition contained casein protein 1.65% (about 51% of total protein), calcium ion 0.11%, and sodium ion 0.23%, respectively. When this composition was diluted three times with water and used in the production of custard pudding, the texture was lumpy and the commercial properties as custard pudding were not satisfactory.

Example 4 3.0 parts by weight of soybean hydrogenated oil having a melting point of 36 ° C. and 6.0 parts by weight of butter fat having a melting point of 32 ° C. were heated to about 70 ° C., and 0.1 part by weight of lecithin was dissolved therein. An oil phase was prepared. On the other hand, regarding rennet casein which is an aqueous phase component, rennet casein (manufactured by Nippon Protein Co., Ltd., ALAREN rennet casein, protein content about 85%, calcium ion about 3
% Content) 3 parts by weight, sodium tripolyphosphate 0.18
Part by weight was dissolved in 30 parts by weight of warm water at 60 ° C. After adjusting the pH of this product to 6.70 and the water temperature to 50 ° C, trypsin (manufactured by Novo Nordisk Bioindustry Co., Ltd.,
PTN3.0S) 0.00075 parts by weight was added, and the mixture was kept for 20 minutes and then kept at 90 ° C. for 10 minutes to deactivate the enzyme. The degree of proteolysis of this product was 5.2%. 16.0 parts by weight of lactose, 3.0 parts by weight of process cheese, 0.6 parts by weight of sodium chloride, 0.05 parts by weight of sucrose fatty acid ester (HLB16) as an emulsifier, and carrageenan as a stabilizer to this aqueous solution of enzyme-treated rennet casein. 0.05 parts by weight, 0.3 parts by weight of fresh milk flavor and 37.72 parts by weight of water were added to prepare an aqueous phase. Example 1 after adding the oil phase to the aqueous phase at 60 ° C
An oil-in-water type oil / fat emulsion composition was obtained by the same production method as described above.
As shown in Table 1, the obtained composition contained casein protein 3.1% (about 96% of total protein), calcium ion 0.11%, and sodium ion 0.26%. This oil-in-water oil / fat emulsion composition is stable even under storage under aseptic conditions at 10 ° C. for 2 months, and was diluted 3 times with water and used in the production of custard pudding as a substitute for milk. The physical properties and flavor were similar to or better than milk.

[0023]

[Table 1]

[0024]

As described above, the oil-in-water oil / fat emulsion composition of the present invention containing the casein protein that binds calcium ions in a certain amount or more, the calcium ion, and the sodium ion in a certain amount or more is used for cooking puddings and mousses. As a raw material for making, it can be sufficiently replaced with milk in terms of price, physical properties and flavor.

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Claims (4)

(57) [Claims] 1. A casein protein that binds 1% or more of calcium ions to 2% or more, and the total amount of (calcium ion amount) and (sodium ion amount × 0.4) is 0.2% or more. An oil-in-water type oil / fat emulsion composition characterized by: 2. The casein protein that binds 1% or more of calcium ions is one or two selected from the group consisting of total milk protein, casein calcium, rennet casein and enzymatic degradation products of these proteins.
The oil-in-water type oil / fat emulsion composition according to claim 1, which is one or more kinds. 3. The casein protein comprises 8 of all proteins.
The oil-in-water oil / fat emulsion composition according to claim 1 or 2, which occupies 0% or more. 4. The production of the oil-in-water oil / fat emulsion composition according to claim 1, wherein the amount of casein protein that binds 1% or more of calcium ions and the amounts of calcium ions and sodium ions are controlled. Method.