JP4357126B2 - Oil-in-water emulsified fat - Google Patents

Description

【００３５】
【表２】

【００３６】
【発明の効果】
本発明の水中油型乳化脂によれば、レトルト加熱処理等の高温殺菌を行っても褐変、乳化破壊、風味劣化が生じることがなく、乳本来の優れた風味を有するホワイトソース等の食品を作製することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil-in-water emulsified fat suitable for producing foods such as white sauce that does not cause browning, emulsion breakage, and flavor deterioration even when subjected to high temperature sterilization such as retort heat treatment.
[0002]
[Prior art and problems to be solved by the invention]
White sauce is prepared by adding milk to white sauce roux made by heating wheat flour and solid fat and heating the mixture to form a swollen gelatin. The obtained white sauce is used for Western dishes such as gratin and stew after adding various ingredients, spices and the like as necessary.
[0003]
In recent years, due to the growth of the food service industry and the expansion of the prepared food market, foods using white sauce such as gratin and stew are often filled in retort pouches and cans and then subjected to retort heat sterilization. However, white sauces containing conventional milk have a problem that free amino acids and proteins contained in milk and lactose cause a Maillard reaction, leading to browning and flavor deterioration.
[0004]
In order to solve this problem, a method of finishing white sauce white by emulsifying edible fats and oils with sodium caseinate using saccharides and sugar alcohols instead of lactose (Japanese Patent Laid-Open No. 7-39350), ultrafiltration treatment Concentrated milk for processing capable of whitening white sauce by combining non-fat milk solids applied, non-fat milk solids having taste, and sugar alcohols having 3 or less sugars No. 139343) has been proposed, but none of them has the original flavor and richness of milk, and a cream capable of producing a white sauce having a flavor similar to that of a white sauce produced with milk has been demanded.
[0005]
Therefore, the object of the present invention is to produce foods such as white sauce having the original excellent flavor of milk without causing browning, emulsion breakage, and flavor deterioration even when high temperature sterilization such as retort heat treatment is performed. The object is to provide an oil-in-water emulsified fat.
[0006]
[Means for Solving the Problems]
The present invention, lactose 1% by weight or less, containing 0.1 wt% or more and the sodium potassium, and the weight ratio of said sodium and the potassium is 1: What 0.5-10 der, carrageenan The object is achieved by providing an oil-in-water emulsified fat characterized by not containing it .
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the oil-in-water emulsified fat of the present invention will be described in detail.
The oil-in-water type emulsified fat of the present invention has a lactose content of 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.2% by weight or less. When the content of lactose exceeds 1% by weight, the oil-in-water type emulsified fat is browned by the retort treatment, which is not preferable.
[0008]
In the oil-in-water emulsified fat of the present invention, potassium is 0.1% by weight or more, preferably 0.1 to 5% by weight, more preferably 0.2 to 5% by weight, most preferably 0.3 to 5%. It is contained by weight%. If the potassium content is less than 0.1% by weight, it is not preferable because the strength of milk flavor cannot be obtained.
[0009]
Moreover, the oil-in-water type emulsified fat of this invention contains sodium. If sodium is not contained, it is not preferable because the flavor balance close to that of milk is not obtained.
[0010]
Further, in the oil-in-water emulsified fat of the present invention, the weight ratio of the sodium to the potassium is 1: 0.5 to 10, preferably 1: 1 to 5, and more preferably 1: 2 to 4. If the weight ratio is outside the range of 1: 0.5 to 10, it is not preferable because the oil-in-water emulsified fat does not have a rich milk flavor.
[0011]
The pH of the oil-in-water emulsified fat of the present invention is preferably 5 to 9, more preferably 5 to 8, and most preferably 6 to 7.5.
[0012]
Next, the compounding material that can be used in the oil-in-water emulsified fat of the present invention will be described.
Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao butter, fish oil, whale oil, Examples include various vegetable oils and fats such as butter and butter oil, animal fats and oils and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. Of the above fats and oils, it is preferable to use milk fat, vegetable fats and oils, and processed fats and oils made from vegetable fats and oils.
In the present invention, the above fats and oils can be used alone or in combination of two or more.
[0013]
The oil / fat content in the oil-in-water emulsified fat of the present invention is preferably 1 to 60% by weight, more preferably 5 to 50% by weight, and most preferably 10 to 45% by weight.
[0014]
The water content in the oil-in-water emulsified fat of the present invention is preferably 40 to 99% by weight, more preferably 50 to 95% by weight, and most preferably 55 to 90% by weight.
[0015]
The oil-in-water emulsified fat of the present invention preferably contains a whey protein such as α-lactalbumin and β-lactoglobulin and a milk protein such as casein.
[0016]
In the present invention, a dairy product containing the milk protein may be used as the milk protein. Such milk products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, ice cream, concentrated milk, Non-fat concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk , Fermented milk, lactic acid bacteria beverage, milk beverage, calcium caseinate, sodium caseinate, potassium casein, magnesium casein, whey protein concentrate, total milk protein and the like.
[0017]
In this invention, the 1 type (s) or 2 or more types chosen from the said milk protein and the said dairy products can be contained in an oil-in-water type emulsified fat.
However, since the oil-in-water type emulsified fat of the present invention has a lactose content of 1% by weight or less, a dairy product containing a large amount of lactose, such as skim milk powder, whole milk powder, cow milk, skim concentrated milk, etc. It is necessary to adjust the content of the dairy product so that the content of lactose in the oil-in-water emulsified fat is 1% by weight or less.
[0018]
The oil-in-water emulsified fat of the present invention preferably contains a dairy product containing 20 to 80% by weight of milk fat. Examples of dairy products containing 20 to 80% by weight of milk fat include fresh cream and cream cheese. In particular, it is preferable to use a frozen cream or cream cheese. By freezing, the protein in the dairy product is denatured, and the hydrophobic functional group of the polypeptide chain is exposed on the surface of the molecule and becomes free, so that protein intermolecular crosslinks are easily generated after thawing. This is considered to be an oil-in-water emulsified fat having a rich milk flavor. In order to cause freezing and denaturation, the freezing period is desirably 7 days to 24 months. If the freezing period is shorter than 7 days, the freezing denaturation is insufficient, so that the effect of inclusion is not sufficiently obtained, and if it exceeds 24 months, the freezing denaturation becomes excessive and dissolution and emulsification become difficult. The freezing temperature is desirably -10 ° C or lower.
[0019]
The content of the milk protein, the milk product containing the milk protein, or the milk product containing 20 to 80% by weight of the milk fat in the oil-in-water emulsified fat of the present invention is preferably 0.1 to 50% by weight, More preferably, it is 0.3-30 weight%, Most preferably, it is 1-20 weight%.
[0020]
The compounding material that is the source of potassium contained in the oil-in-water emulsified fat of the present invention includes organic acid potassium salts such as potassium citrate and tripotassium citrate, inorganic potassium salts such as potassium phosphate and potassium chloride, and casein potassium. One or two or more selected from dairy products containing a large amount of potassium such as whey minerals may be used. Among these, it is preferable to use one or more selected from organic acid potassium salts and inorganic potassium salts, and it is more preferable to use potassium chloride and / or tripotassium citrate because of the high potassium content. preferable.
[0021]
When 1 type, or 2 or more types selected from the above organic acid potassium salt and inorganic potassium salt are used for the oil-in-water emulsified fat of the present invention, the content thereof is preferably 0.2% by weight or more. More preferably, the content is 0.4% by weight or more, and most preferably 0.6% by weight or more.
[0022]
As a compounding material which is a sodium source contained in the oil-in-water emulsified fat of the present invention, sodium citrate, disodium phosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, sodium chloride, sodium chloride, sodium caseinate, whey mineral And dairy products containing a large amount of sodium. The content of sodium in the oil-in-water emulsified fat of the present invention is preferably 0.05 to 1% by weight, more preferably 0.08 to 0.5% by weight, most preferably 0.1 to 0.3% by weight. %.
[0023]
Moreover, it is preferable that the oil-in-water type emulsified fat of this invention contains sugar alcohol. Examples of the sugar alcohol include reduced lactose, reduced starch syrup, sorbitol, maltitol, mannitol and the like. The content of the sugar alcohol in the oil-in-water emulsified fat of the present invention is preferably 1 to 50% by weight, more preferably 2 to 30% by weight, and most preferably 3 to 20% by weight.
[0024]
In addition, the oil-in-water emulsified fat of the present invention can contain saccharides, for example, sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, Isomerized liquid sugar, sucrose-linked starch syrup, oligosaccharide, reducing sugar polydextrose, trehalose, xylose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey, etc. 1 type or 2 types or more selected from these can be used. The oil-in-water type emulsified fat of the present invention preferably contains 3 or less saccharides among these saccharides, preferably 1% by weight or less, more preferably 0.5% by weight or less.
[0025]
In the oil-in-water emulsified fat of the present invention, natural emulsifiers such as lecithin and synthetic emulsifiers shown below can be used as the emulsifier. Synthetic emulsifiers include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Examples include esters, polyglycerol condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. The oil-in-water emulsified fat of the present invention preferably contains 0 to 2% by weight of the above emulsifier. However, in the oil-in-water type emulsified fat of the present invention, it is more preferable not to use the above synthetic emulsifier, and even more preferable not to use an emulsifier in terms of responding to the flavor and the natural orientation that is widespread among consumers. Is good.
[0026]
Moreover, the oil-in-water emulsified fat of the present invention does not contain κ-carrageenan . In the present invention, when κ-carrageenan is contained, potassium is combined with κ-carrageenan, and the effect of adding potassium is hardly exhibited.
[0027]
In the oil-in-water emulsified fat of the present invention, starch, wheat flour, inorganic salts and organic acid salts, gelling agents other than carrageenan, egg products, cacao and cacao products, coffee and coffee products, and other various foods General ingredients, flavoring ingredients such as flavorings and seasonings, colorants, preservatives, antioxidants, pH adjusters and the like may be blended.
[0028]
Next, an example of the preferable manufacturing method of the oil-in-water type emulsified fat of this invention is demonstrated.
In order to obtain the oil-in-water emulsified fat of the present invention, first, water, a dairy product, a sodium salt and a potassium salt are contained, and if necessary, an aqueous phase containing a water-soluble emulsifier, a water-soluble fragrance, etc. The oily phase containing a soluble emulsifier, oil-soluble fragrance and the like is preferably pre-emulsified at around 45 to 75 ° C. and then sterilized or sterilized. The sterilization or sterilization may be performed by using a direct heating method such as an injection method, an infusion method, or an indirect heating method such as a plate method, a tubular method, or a scraping method, a UHT / HTST / batch method, a retort, a microwave heating, etc. Can be performed by heat sterilization or heat sterilization treatment, or by cooking such as open flame. Moreover, you may homogenize with a homogenizer before or after disinfection or sterilization. The homogenization pressure when performing the homogenization treatment is preferably 3 to 30 MPa. And after said sterilization or sterilization, the oil-in-water type emulsified fat of this invention is obtained by cooling an emulsion.
[0029]
The oil-in-water emulsified fat of the present invention can be used in various foods as a milk substitute composition, a cheese substitute composition, and a cream substitute composition. For example, white sauce, stew or gratin using this white sauce, custard cream And creams such as white cream, stew and gratin using this cream, desserts such as bavaroa, pastes such as flower paste, mayonnaise, other dressings, cheese-like food, bread, confectionery, ham, sausage and other processing Used for kneading foods, filling materials, topping materials, spreads, etc. In particular, it can be suitably used in white sauce for performing retort processing, stew or gratin using this white sauce.
The oil-in-water emulsified fat of the present invention may be stored in a refrigerated or frozen state as necessary.
[0030]
【Example】
EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.
[0031]
(Examples 1-6)
In accordance with the formulation shown in Table 1 below, the temperature of water is raised to 60 ° C., and the oil or fat in which lecithin is dissolved is added to the aqueous phase in which materials other than fat and lecithin are dissolved while stirring. An emulsion was prepared. However, in Example 6, a pre-emulsion was prepared by mixing and stirring all the formulations at once. The preliminary emulsion was sterilized at 143 ° C. for 5 seconds, homogenized at a pressure of 10 MPa, and then cooled to 5 ° C. to obtain oil-in-water type emulsified fats of the present invention.
Using the obtained oil-in-water emulsified fat, a white sauce was prepared as follows. After 20 g of wheat flour and 20 g of margarine were simultaneously fried, 150 g of the oil-in-water emulsified fat, 2 g of sodium chloride, 0.1 g of pepper, 1 g of chicken consomme, and 300 g of water were added thereto and heated and swollen with stirring to prepare a white sauce. This was retort heat-treated at 121 ° C. for 30 minutes and then cooled to room temperature.
The white sauce thus obtained was examined for color, flavor and oil off. The results are shown in Table 1 below. As for the color of the white sauce, the L value of the white sauce (the larger the value is white) was measured with a color difference meter manufactured by Nippon Denshoku Industries Co., Ltd.
As shown in Table 1 below, all of the obtained white sauces have a good flavor (excellent milk flavor very similar to white sauce made with milk), and in particular, the white sauces of Examples 5 and 6 are extremely It had excellent milk flavor. Moreover, all the obtained white sauce showed the high value whose L value was 80 or more. Also, no oil-off was observed.
[0032]
(Comparative Examples 1-3)
In accordance with the formulation shown in Table 2 below, oil and fat were added to an aqueous phase in which water was heated to 60 ° C. and materials other than oil and fat were dissolved while stirring to prepare a preliminary emulsion. The preliminary emulsion was sterilized at 143 ° C. for 5 seconds, homogenized at a pressure of 10 MPa, and then cooled to 5 ° C. to obtain an oil-in-water type emulsified fat.
Using the obtained oil-in-water emulsified fat, production of white sauce, retort heating treatment and cooling of the white sauce were performed in the same manner as in Examples 1 to 6.
The white sauce thus obtained was examined for the presence of color, flavor, and oil-off in the same manner as in Examples 1-6. The results are shown in Table 2 below.
As shown in Table 2 below, the white sauce of Comparative Example 1 was poor in L value of 73.4, deep browning, and strong browning odor. Moreover, although the white sauce of Comparative Examples 2 and 3 was white and good in color, the balance of flavor was poor and poor.
[0033]
In addition, notes (1) to (11) in the following Table 1 and Table 2 are as follows.
(1) Whey protein concentrate: 0.60% by weight potassium, 0.20% by weight sodium, 7.0% by weight lactose
(2) Casein potassium: potassium 2.0% by weight, sodium 0.02% by weight, lactose 0.20% by weight
(3) Salt: Sodium 39.3 wt%
(4) Tripotassium citrate: 26.4% by weight of potassium
(5) Potassium chloride: 52.4% by weight of potassium
(6) Disodium phosphate: Sodium 32.4% by weight
(7) 1 potassium phosphate: 28.7% by weight potassium
(8) Freeze-processed cream cheese: Use cream cheese stored at -18 ° C for 3 months. Potassium 0.15 wt%, sodium 0.09 wt%, lactose 2.20 wt%, milk fat 55.8 wt%
(9) Sodium hexametaphosphate: 22.6% by weight of sodium
(10) Sodium pyrophosphate: 34.6% by weight sodium
(11) Nonfat dry milk: 1.80% by weight of potassium, 0.57% by weight of sodium, 53.3% by weight of lactose
[0034]
[Table 1]

[0035]
[Table 2]

[0036]
【The invention's effect】
According to the oil-in-water type emulsified fat of the present invention, foods such as white sauce having the original excellent flavor of milk without causing browning, emulsion breakage and flavor deterioration even when subjected to high temperature sterilization such as retort heat treatment. Can be produced.

Claims (5)

Lactose 1% by weight or less, containing 0.1 wt% or more and the sodium potassium, and the weight ratio of said sodium and the potassium is 1: What 0.5-10 der, that it does not contain carrageenan A featured oil-in-water emulsified fat.   The oil-in-water emulsified fat according to claim 1, having a pH of 5 to 9. The oil-in-water emulsified fat according to claim 1 or 2, which contains a dairy product containing 20 to 80% by weight of milk fat.   The method for producing an oil-in-water emulsified fat according to claim 1, wherein the aqueous phase and the oily phase are emulsified, sterilized or sterilized, and cooled. The foodstuff using the oil-in-water type emulsified fat in any one of Claims 1-3 .