JP3509467B2 - Oil-in-water emulsion containing milk protein and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milk protein-containing oil-in-water emulsion and a method for producing the same, which are used for general foods such as confectionery, bread making, and cooking.

[0002]

2. Description of the Related Art Conventionally, when an oil-in-water emulsion containing sterilized milk protein is produced, aggregates are formed due to insolubilization of dairy protein due to heat denaturation during sterilization, and lactose. There is a case where an aminocarbonyl reaction occurs with a reducing sugar such as, and a so-called "koge" product is generated. To prevent this, a protein fusion salt, that is, a phosphate, a citrate, or the like has been added so far, an emulsifier, or a pH adjuster has been added.

However, these additives have the drawbacks of inhibiting the flavor of milk protein and lactose derived from dairy ingredients and impairing the flavor of the product. In addition, when these additives are used in Japan today, the Food Sanitation Law requires labeling as “food additives”, and in recent years consumers are shy of avoiding these food additives. Therefore, it is desired to reduce or eliminate the use of the above-mentioned protein melt salts such as phosphates and citrates, synthetic emulsifiers, or food additives such as pH adjusters.

[0004]

DISCLOSURE OF THE INVENTION The present invention reduces the amount of "food additives" which are obligatory to be labeled by the Food Sanitation Law such as protein molten salts such as phosphates and citrates, emulsifiers and pH adjusters. Or, a milk protein-containing oil-in-water that suppresses the insolubilization of milk protein due to heat denaturation that occurs during ultra high temperature instant (UHT) sterilization treatment and does not mix aggregates or kogation into the product even if it is not used substantially. An object is to provide a type emulsion.

[0005]

DISCLOSURE OF THE INVENTION As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that when producing a milk protein-containing oil-in-water emulsion, 3 to 15 weight parts of fats and oils are used.
%, Milk protein 1-10% by weight, sugar alcohol 0.2-1
By containing 0% by weight and homogenizing treatment after ultra-high temperature instant (UHT) sterilization treatment, insolubilization of milk protein due to heat denaturation is suppressed, and aggregates and kogation are not mixed in the product, milk protein-containing water. The inventors have found that an oil-based emulsion can be obtained, and completed the present invention.

That is, the present invention relates to fats and oils of 3 to 15% by weight,
Milk protein 1-10% by weight, sugar alcohol 0.2-10%
% , A synthetic emulsifier content of 0 to 0.05% by weight and substantially no protein molten salt, ultra high temperature instant (UH
T) Sterilized milk protein-containing oil-in-water emulsion, and oil-in- water emulsion using oil phase and milk protein-containing aqueous phase
3 to 15% by weight of fats and oils, milk protein 1
-10 wt%, sugar alcohol 0.2-10 wt%, synthetic
Used in the range of 0 to 0.05% by weight of emulsifier to melt protein
Prepares an oil-in-water emulsion with virtually no salt
Homogenization after high temperature instant (UHT) sterilization
A method for producing an oil-in-water emulsion containing milk protein, which is characterized.

The sugar alcohol used in the present invention is not particularly limited as long as it can be used as a food. Examples thereof include reduced starch syrup, reduced starch saccharified product, reduced lactose, trehalose, erythritol, and the like, and sorbitol can also be used. The amount of sugar alcohol added is not particularly limited, but it is preferably added at a ratio of 0.2 to 10 relative to 1 milk protein. When the amount added is small, it is difficult to obtain sufficient effects to solve the problem, and when the amount added is large, sweetness is felt more than necessary and the flavor of milk protein tends to be impaired.

The milk protein used in the present invention is not particularly limited, and by mixing skimmed milk powder, whole milk powder, casein sodium, whey protein, defatted desaccharified milk powder, etc., 1 to 1 as a milk protein based on the total amount of the emulsion. It is preferably 10% by weight. When the amount exceeds the upper limit, the protein tends to be difficult to dissolve, and the effect of the sugar alcohol tends to decrease.

The fats and oils are not particularly limited as long as they are edible, and examples thereof include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Examples include vegetable oils such as kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey butter, cacao butter, palm oil and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil and the like. Examples thereof include oils and fats alone or mixed oils, and processed oils and fats (having a melting point of about 15 to 40 ° C.) that have been hardened, fractionated, transesterified or the like.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, it is appropriate to use 3 to 15% by weight of the above fats and oils with respect to the total amount of the emulsion. In this case, if the egg yolk is used in an amount of 0.05 to 10% by weight, preferably 1 to 5% by weight, more preferably 1 to 3% by weight, the emulsified state will be more stable. The fat content is 1
When it is used in an amount exceeding 5% by weight, the emulsified state may become unstable. In such a case, it is preferable to use a small amount of the emulsifier within the range of 0.05% by weight or less based on the total amount of the emulsion. The type of emulsifier is not particularly limited as long as it is for food, and examples thereof include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like. It should be noted that naturally occurring soybean lecithin and egg yolk lecithin are not included in the category of synthetic emulsifiers.

Protein molten salt (eg sodium polyphosphate, disodium hydrogen phosphate, sodium citrate, etc.)
In the prior art, it was mainly used for the purpose of preventing insolubilization of proteins due to heat denaturation, but sugar alcohol has the effect in the present invention, so addition is not particularly necessary.

In carrying out the present invention, the oil phase and the aqueous phase containing milk protein and sugar alcohol are substantially combined with a synthetic emulsifier and a protein molten salt such as sodium polyphosphate, disodium hydrogen phosphate and sodium citrate. Without using, preferably, a small amount of egg yolk is added to prepare and emulsify, followed by ultra high temperature instant (UHT) sterilization treatment.

There are two types of ultra high temperature instant (UHT) sterilization treatments, an indirect heating method and a direct heating method. As an apparatus for indirect heating processing, an APV plate type UHT processing apparatus (A
PV), CP-UHT sterilizer (Klimati Package), Stork tubular type sterilizer (Stork), Contherm scraping type UHT sterilizer (Tetra Pak Alfa Laval) You can, but don't worry about them. As a direct heating type sterilizer, an operation sterilizer (made by Tetra Pak Alfa Laval), a VTIS sterilizer (made by Tetra Pak Alf Farabal), Lagia UHT
Sterilizer (manufactured by Lagia), paralyzer (manufactured by Pash and Silkeborg), C.I. P. Vac-He
A UHT sterilization treatment device such as an at-UHT sterilization device (manufactured by Klimati Package) can be exemplified, and any of these devices may be used.

In the present invention, the direct heating method is particularly effective among the above UHT sterilization treatments. There are two direct heating methods, an injection method in which steam is directly injected into the product and an infusion method in which the product is injected into the high-pressure steam chamber for final heating. In the present invention, direct steam is injected into the product. The injection method is particularly effective, and generally, sterilization is performed at about 145 ° C. for about 4 seconds. When the oil / fat content is high and the emulsified state is unstable, it is preferable to use a small amount of the emulsifier within the range of 0.05% by weight or less based on the total amount of the emulsion.

After the sterilization treatment, further homogenization treatment is carried out, and the homogenization pressure is preferably 30 to 150 kg / cm 2. Below that, the homogenous effect is weak and the particles become unstable, making the emulsion unstable. If it is more than that, the emulsification becomes unstable such that the viscosity is increased. Further, by cooling to about 5 ° C. after homogenization, a sterilized milk protein-containing oil-in-water emulsion in a good state without aggregation or kogation due to thermal denaturation of milk protein can be obtained.

The thus-obtained emulsion of the present invention can be used as it is for confectionery such as custard cream and custard pudding, or by kneading into dough for various confectionery products.
It can be used for making bread, or for cooking such as sauce for cooking, and can be used for other various foods in general.

[0017]

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. Further,% and parts in the examples mean weight basis.

Each of the examples and comparative examples was carried out by the following method. That is, skim milk powder and sugar alcohol (reduced lactose: trade name “Milchen” manufactured by Towa Kasei Co., Ltd., reduced starch saccharification product: trade name “Amamir” manufactured by the same company) are added and dissolved in water at about 40 ° C. in a compounding tank. did. In the comparative example, sugar alcohol was not added. Further, liquid egg yolk and edible vegetable oils and fats (trade name "Melano Fresh 31" manufactured by Fuji Oil Co., Ltd.) were added. Heat the formulation to 65 ° C for 30
It was pre-emulsified by high speed stirring for 1 minute. After that, the primary homogenization treatment was performed with a two-stage homogenizer at the first stage of 20 kg / cm 2 and the second stage of 120 kg / cm 2. In addition, ultra high temperature moment (UH
T) After sterilizing at 145 ° C for 4 seconds with a sterilizer (direct heating method), secondary homogenization is performed with a two-stage homogenizer at the first stage 20 kg / cm2 and the second stage 60 kg / cm2. It was Finally, the emulsion was rapidly cooled to 5 ° C.

[0019]   The emulsion formulations (parts) of Examples and Comparative Examples are shown below. ───────────────────────────────────                           Example Comparative Example Example Comparative Example                             1 1 2 2 ───────────────────────────────────     Skim milk powder * 20 20 30 30     Casein-Na ── ── ── ──     (Milk protein) (7) (7) (10) (10)     Reduced lactose 3 ── 6 ──     Liquid egg yolk ** 2 2 2 2 2     Vegetable oil 10 10 10 10     Water 65 68 52 58 ───────────────────────────────────     Number of heat-denatured agglomerates 0 15 0 27 ───────────────────────────────────     Liquid separation after 14 days None None None None ─────────────────────────────────── * Milk protein content in skim milk powder: about 34% by weight ** Liquid yolk: QP Corporation

[0020]   The emulsion formulations (parts) of Examples and Comparative Examples are shown below. ───────────────────────────────────                               Example Example Example                                 3 4 5   ───────────────────────────────────     Skim milk powder * 25 ─────     Casein-Na ── 2 ──     Whey protein ** ───── 3     (Milk protein) (9) (2) (3)     Reduced lactose ── ── 10     Reduced starch saccharified product *** 3 1 ──     Liquid egg yolk *** 2 1 ──     Vegetable oil 15 35     Water 55 93 82   ───────────────────────────────────     Number of heat-denatured aggregates 0 0 0   ───────────────────────────────────     Liquid separation after 14 days None None None ─────────────────────────────────── * Milk protein content in skim milk powder: about 34% by weight ** Whey protein: Product name "Millpro L1", manufactured by Sanei Gen FFI Co., Ltd. *** Reduced starch saccharified product: Trade name "Amamir", manufactured by Towa Kasei Co., Ltd. *** Liquid egg yolk: QP Corporation

10 kg of the obtained emulsion was collected, passed through a 200-mesh filter cloth to remove aggregates and kogation due to heat denaturation, and the number was visually confirmed. As a result, as shown above, no aggregates were confirmed in Examples 1, 2 and 5 in which the reduced lactose, which is a sugar alcohol, was added, but aggregates were formed in Comparative Examples without sugar alcohol. No aggregate was formed in Examples 3 and 4 in which the reduced starch saccharified product was added.

Further, in order to confirm whether or not the emulsion retains a stable liquid state, it was put into a 200 ml graduated cylinder and it was confirmed whether or not the liquid was separated. Floating, that is, occurrence of creaming was not observed even after 14 days, and the liquid was kept stable.

When the custard pudding and custard cream were trial-prepared with the emulsion obtained in Example 1 as described below, a good texture and texture were obtained.

[0024]           ──────────────────────────                             custard pudding           ──────────────────────────                   200 parts of the emulsion of the present invention                   Water 400                   Upper white sugar 84                   Whole egg 260                   Brandy 6                   Vanilla flavor 0.5           ──────────────────────────                   Uniform and good                   Texture smooth and good           ──────────────────────────

[0025]           ──────────────────────────                           custard cream           ──────────────────────────                   330 parts of the emulsion of the present invention                   Water 670                   White sugar 250                   Egg yolk 250                   Corn starch 35                   Soft flour 35                   Vanilla flavor 1           ──────────────────────────                   Uniform and good                   Texture smooth and good           ──────────────────────────

[0026]

EFFECTS OF THE INVENTION When preparing an oil-in-water emulsion containing milk protein, a "food additive" which is obligatory to be labeled according to the Food Sanitation Act such as protein molten salts such as phosphates and citrates, emulsifiers and pH adjusters. It can be said that even if the amount of the "product" is reduced or is not substantially used, by adding the sugar alcohol, it is possible to obtain a good emulsion without aggregates and kogation due to heat denaturation of milk protein during sterilization. It has been found.
This established a manufacturing method that does not depend on food additives,
I am convinced that we can meet the consumer preferences of recent years.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI A23L 1/19 A23L 1/19 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23D ^7/ 00-9/06 A23C 11/06 A23G 3/00 A23L 1/19

Claims (5)

(57) [Claims] 1. Oil and fat 3 to 15% by weight, milk protein 1 to 10%
%, Sugar alcohol 0.2-10% by weight , synthetic emulsifier content 0-0.05% by weight and substantially no protein molten salt, ultra high temperature instant (UHT) sterilized milk protein content Oil-in-water emulsion. 2. The composition according to claim 1, which is substantially free of synthetic emulsifiers.
Emulsion described. 3. An oil phase and an aqueous phase containing milk protein are used in water.
When producing an oil-based emulsion, 3 to 15% by weight of fats and oils,
Milk protein 1-10% by weight, sugar alcohol 0.2-10%
%, Synthetic emulsifier 0 to 0.05% by weight
Oil-in-water type emulsion, which does not use protein fusion salt substantially
Prepared and homogenized after ultra high temperature instant (UHT) sterilization
Milk-protein-containing oil-in-water emulsion characterized by
Manufacturing method. 4. A composition comprising substantially no synthetic emulsifier.
3. The production method described in 3. 5. Ultra high temperature instant (UHT) sterilization treatment is directly heated.
The method according to claim 3 or 4, which is a method.