JP4357636B2 - Oil-in-water emulsified oil and fat composition - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、カルシウム含量を調整した乳成分及び乳由来のリン脂質を含有する水中油型乳化油脂組成物に関する。
本発明の水中油型乳化油脂組成物は、ホイップ性及び風味が良好である。
【０００２】
【従来の技術】
従来より、乳クリームは、原料乳をクリーム分離機を用いて、脂肪を分離、濃縮し、これを加熱殺菌、冷却、充填することにより得られる。この乳クリームは風味的には最高の品質であるが、乳化安定性に乏しく、保存中に脂肪球が凝集して粘度が上昇し、ホイップ性が低下するといった問題がある。一方で、食用油脂からなる油相と水相を乳化剤を用いてＯ／Ｗ型に乳化して得られるエマルション、いわゆる合成クリームは、乳化剤、安定剤、リン酸塩やクエン酸塩等の塩類、カゼイネート等を添加することにより乳化性やホイップ性に優れたクリームを提供することができる。例えば、０．２〜０．８重量％のカゼイネート、３重量％以上の無脂乳固形分及び０．０５重量％以上の乳化剤を含有し、リン酸塩、クエン酸塩の含量が０．０１重量％未満である水中油型乳化物（特開平１０−２１５７８３号公報）、０．１〜２．０重量％のカゼイネート、０．１〜１０重量％の卵黄油を添加した水中油型乳化物（特開平１１−５６２８１号公報）、油相中の油脂成分がＳＵＳ型トリグリセリドを２５重量％以上、ラウリン系油脂を５〜６０重量％含み、ＳＦＣが５℃で５０％以上、１５℃で４０％以上である油脂を用い、０．１〜２．０重量％のカゼイネート、０．１〜２．０重量％の卵黄油、２〜１０重量％の無脂乳固形分を含む水中油型乳化物（特開平１１−５６２８２号公報）が開示されている。
このように、水中油型乳化物を製造する際に、乳化剤、リン酸塩、クエン酸塩等の塩類、カゼイネート等を添加すると、良好な乳化性、ホイップ性を付与することができる。しかしながら、乳化剤、リン酸塩、クエン酸塩等の塩類、カゼイネート等を添加すると、得られる水中油型乳化物の風味が著しく低下するといった問題があった。
【０００３】
【発明が解決しようとする課題】
本発明は、乳化剤、クエン酸塩やリン酸塩等の塩類、カゼイネート等を添加することなく、乳化性、ホイップ性及び風味の良好な水中油型乳化油脂組成物を製造することを課題とする。
【０００４】
【課題を解決するための手段】
本発明者らは、上述した課題に鑑み鋭意研究を重ねた結果、無脂乳固形分当たりのカルシウム含量を２００〜９５０ｍｇ重量％となるように調整した乳成分及び乳由来のリン脂質を含有させることにより、乳化性、ホイップ性及び風味の良好な水中油型乳化油脂組成物が得られることを見出し、本発明を完成させるに至った。
通常、脱脂粉乳の無脂乳固形分当たりのカルシウム含量は、１，１００ｍｇ重量％であるが、本発明では無脂乳固形分当たりのカルシウム含量を２００〜９５０ｍｇ重量％となるように調整することにより、カゼインミセルに結合されるカルシウム量を低減させた乳成分を得ることができ、この乳成分を水中油型乳化油脂組成物に対して、０．５〜１０重量％含有させることにより、乳化性が良好となる。また、乳由来のリン脂質を０．１〜１重量％含有させることによりホイップ時のクリームの乳化が壊れやすくなるため、ホイップ性が良好になる。
【０００５】
【発明の実施の形態】
本発明の水中油型乳化油脂組成物の製造方法を以下に示す。
先ず、５〜８０℃の水又は温湯に、無脂乳固形分当たりのカルシウム含量を２００〜９５０ｍｇ重量％となるように調整した乳成分及び乳由来のリン脂質を添加、混合し、約６５℃まで加温して水相を調製する。次いで、６０〜８５℃まで加温した油相２０〜５０重量％を水相５０〜８０重量％に加え、ＴＫホモミキサー等の乳化機又は均質機を用い、脂肪球の平均粒子径が０．１〜１０μｍとなるように乳化し、バッチ式殺菌機、プレート式殺菌機、直接蒸気注入式殺菌機等を用いて８０〜１５０℃で２秒〜３０分間加熱殺菌する。加熱殺菌後、プレート式冷却機、バッチ式冷却機等を用いて２〜１０℃まで冷却し、適当な容器に充填することにより得られる。また、無脂乳固形分当たりのカルシウム含量を２００〜９５０ｍｇ重量％となるように調整した乳成分及び乳由来のリン脂質を６０〜８５℃に加温した油相に添加し、上述の方法と同様にして水中油型乳化油脂組成物を調製してもよい。
【０００６】
油相は、固体脂含量（％）が１０℃で２５％以上、２０℃で１０％以上、３０℃で１５％未満となるように調整した油脂を用いることが好ましく、さらに好ましくは１０℃で３０％以上、２０℃で１５％以上、３０℃で１０％未満となるように調整した油脂を用いるとよい。例えば、ナタネ硬化油とヤシ硬化油を混合することで１０℃で３４％、２０℃で１８％、３０℃で６％の油脂を調製することができる。
このような油相を調製するために用いることのできる油脂としては、動物性油脂あるいは植物性油脂、これらの分別油、水素添加油脂、エステル交換油脂等を例示することができる。動物性油脂としては乳脂、ラード、魚油、鯨油等を、植物性油脂としては大豆油、ナタネ油、コーン油、ヤシ油、パーム油、パーム核油、ヒマワリ油、オリーブ油、サフラワー油、カカオ脂、米油等を例示することができ、これらのうち２種以上を併用してもよい。
【０００７】
水相は、５〜８０℃に加温した水又は温湯に無脂乳固形分当たりのカルシウム含量が２００〜９５０ｍｇ重量％となるように調整した乳成分及び乳由来のリン脂質を添加、混合する。乳成分としては、脱脂乳、全乳、バターミルク、カゼイン、ホエー蛋白質、ＭＰＣ（乳タンパク質濃縮物）等を例示することができる。また、脱脂乳、全乳、バターミルク等を乾燥処理して粉末化した脱脂粉乳、全粉乳、バターミルク粉等の粉乳類を温水等の水性媒体に溶解した溶解液を用いることもできる。
本発明においては、これら乳成分のカルシウム含量を無脂乳固形分当たり２００〜９５０ｍｇ重量％に調整することが好ましい。２００ｍｇ重量％未満では、ホイップ性及び風味が低下するため好ましくなく、９５０ｍｇ重量％を超えると乳化性が低下するため好ましくない。また、乳成分のカルシウム含量の調整は、イオン交換樹脂、電気透析装置等を用いてカルシウム含量を低減させてもよく、またカルシウム含量を低減させた乳成分を、カルシウム含量を低減させていない乳成分と混合して無脂乳固形分当たりのカルシウム含量が２００〜９５０ｍｇ重量％となるように調整してもよい。
【０００８】
この無脂乳固形分当たりのカルシウム含量を２００〜９５０ｍｇ重量％に調整した乳成分を、水中油型乳化油脂組成物に対して、０．５〜１０重量％含有するように添加すればよい。また、リン脂質は、例えば、生乳を遠心分離して得られるクリームからバターを製造する際に得られるバターミルク又はその粉末を用いてもよく、リン脂質として水中油型乳化油脂組成物に対して、０．１〜１重量％含有するように添加すればよい。通常、バターを製造する際のクリームの脂肪率は５０重量％程度であり、このクリームから調製されるバターミルク粉はリン脂質を約１重量％含有するものであるが、本発明においては、予め脂肪率を６０〜８５重量％に調整したクリームを用いて得られるリン脂質が約１０％と高濃度に含有するバターミルク粉を用いることが好ましい。
このように本発明では、従来、水中油型乳化油脂組成物の製造に用いられていた乳化剤、安定剤、リン酸塩、クエン酸塩等の塩類、カゼインの各種金属塩等を添加することなく、乳化性及びホイップ性の良好な水中油型乳化油脂組成物を得ることができる。
【０００９】
乳化性及びホイップ性を向上させるために、乳化剤、安定剤、リン酸塩、クエン酸塩等の塩類、カゼインの各種金属塩等を添加してもよいが、これらを一定量以上添加すると水中油型乳化油脂組成物の風味が悪くなるので、乳化剤であれば、ショ糖脂肪酸エステル、レシチン、モノグリセリン脂肪酸エステル、モノグリセリン脂肪酸エステル誘導体、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル等を水中油型乳化油脂組成物に対して０．１重量％未満とすることが好ましく、塩類であれば、リン酸塩、クエン酸塩、グルコン酸塩、リンゴ酸塩等を水中油型乳化油脂組成物に対して０．０１重量％未満とすることが好ましく、カゼインの各種金属塩であれば、酸又はレンネットで沈殿させた酸カゼインをアルカリで中和して、水への溶解性を高めたものに金属塩としてナトリウム、カリウム、カルシウム、マグネシウム等が結合したものを水中油型乳化油脂組成物に対して０．２重量％未満とすることが好ましい。
さらに、本発明においては、粘度を調整する目的でグアーガム、キサンタンガム、寒天、ペクチン、アルギン酸ナトリウム、カラギーナン、アラビアガム、ＣＭＣ等の安定剤を水中油型乳化油脂組成物に対して０〜１０重量％、甘味を付与する目的で、砂糖、異性化糖、液糖、糖アルコール等の甘味剤を水中油型乳化油脂組成物に対して０〜２０重量％、その他、着色料、香料等を適宜添加してもよい。
【００１０】
【実施例】
実施例１
脱脂乳を２０℃とし、イオン交換樹脂（ダイヤイオンＣＲ−１０、三菱化学社製）をカラムに５l 充填し、脱脂乳を流速２５０ml／分で通液し、約３時間で、４５ｌを回収した。次いで、回収液を凍結乾燥して、４．４６ｋｇのカルシウムを低減させた乳成分を得た。この乳成分の無脂乳固形分当たりのカルシウム含量は２６１．４ｍｇであった。
実施例２
以下に示すように試作品１〜８を製造した。
試作品１：４０℃に加温した温湯５６ｋｇに、乳成分として実施例１で得たカルシウム含量を低減させた脱脂粉乳（無脂乳固形分当たりのカルシウム含量；約２６０ｍｇ重量％）１ｋｇ及びバターミルク粉（リン脂質含量１２．４重量％）３ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温して油相を調製した。油相に水相を添加し、ＴＫホモミキサー（特殊機化工業製）を用いて１０，０００ｒｐｍで１０分間予備乳化し、２段均質機（三和機械工業製）を用いて均質圧力８０ｋｇ／ｃｍ2 で乳化し、次いで直接蒸気注入式殺菌機（岩井機械工業製）を用いて１５０℃で４秒間殺菌した。再度、２段均質機（三和機械工業製）を用いて均質圧力６０ｋｇ／ｃｍ2 で均質処理を行い、冷却プレートにて５℃まで冷却し、紙容器に充填し、５℃の冷蔵庫中で３日間エージングし、試作品１を得た。
試作品１の無脂乳固形分は、３．４９７重量％であり、無脂乳固形分当たりのカルシウム含量は２７．２４ｍｇ重量％であった。
【００１１】
試作品２：４０℃に加温した温湯５６ｋｇに、乳成分として実施例１で得た、カルシウム含量を低減させた脱脂粉乳（無脂乳固形分当たりのカルシウム含量；約２６０ｍｇ重量％）２ｋｇ及びバターミルク粉（リン脂質含量１２．４重量％）２ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温して油相を調製した。油相に水相を添加し、試作品１と同様にして試作品２を得た。
試作品２の無脂乳固形分は、３．６０２重量％であり、無脂乳固形分当たりのカルシウム含量は２１．６８ｍｇ重量％であった。
【００１２】
試作品３：４０℃に加温した温湯５５．８ｋｇに、乳成分として脱脂粉乳（無脂乳固形分当たりのカルシウム含有量；約１，１００ｍｇ重量％）１．４ｋｇ及び実施例１で得たカルシウム含量を低減させた脱脂粉乳（無脂乳固形分当たりのカルシウム含量；約２６０ｍｇ重量％）０．７ｋｇ、バターミルク粉（リン脂質含量１２．４重量％）２ｋｇ及びカゼインナトリウム０．１ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温して油相とした。水相と油相から試作品１と同様にして試作品３を得た。
試作品３の無脂乳固形分は３．６９７３重量％であり、無脂乳固形分当たりのカルシウム含量は３５．２１８ｍｇ重量％であった。
【００１３】
試作品４：４０℃に加温した温湯５５．２ｋｇに、乳成分として脱脂粉乳（無脂乳固形分当たりのカルシウム含有量；約１，１００ｍｇ重量％）４ｋｇ、乳化剤としてショ糖脂肪酸エステル０．２ｋｇ及びヘキサメタリン酸ナトリウム０．１ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温し、乳化剤としてレシチン０．４ｋｇ及びステアリン酸モノグリセリド０．１ｋｇを添加、溶解して油相とした。水相と油相から試作品１と同様にして試作品４を得た。
試作品４の無脂乳固形分は、３．８１２重量％であり、無脂乳固形分当たりのカルシウム含量は４８．４ｍｇ重量％であった。
【００１４】
試作品５：４０℃に加温した温湯５５．９ｋｇに、乳成分として脱脂粉乳（無脂乳固形分当たりのカルシウム含有量；約１，１００ｍｇ重量％）４ｋｇ、ヘキサメタリン酸ナトリウム０．１ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温して油相を調製した。水相と油相から試作品１と同様にして試作品５を得た。
試作品５の無脂乳固形分は、３．８１２重量％であり、無脂乳固形分当たりのカルシウム含量４８．４ｍｇ重量％であった。
【００１５】
試作品６：４０℃に加温した温湯５５．３ｋｇに、乳成分として脱脂粉乳（無脂乳固形分当たりのカルシウム含有量；約１，１００ｍｇ重量％）４ｋｇ、乳化剤としてショ糖脂肪酸エステル０．２ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温し、乳化剤としてレシチン０．４ｋｇ及びステアリン酸モノグリセリド０．１ｋｇを添加、溶解し、油相を調製した。水相と油相から試作品１と同様にして試作品６を得た。
試作品６の無脂乳固形分は、３．８１２重量％であり、無脂乳固形分当たりのカルシウム含量は４８．４ｍｇ重量％であった。
【００１６】
試作品７：４０℃に加温した水５５．２ｋｇに、乳成分として脱脂粉乳（無脂乳固形分当たりのカルシウム含有量；約１，１００ｍｇ重量％）４ｋｇ、乳化剤としてショ糖脂肪酸エステル０．２ｋｇ、カゼインナトリウム（太陽化学製サンラクトＳ３）０．６ｋｇを添加、混合し、６５℃まで加温して水相を調製した。一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温し、乳化剤としてレシチン０．４ｋｇ及びステアリン酸モノグリセリド０．１ｋｇを添加、溶解し、油相を調製した。水相と油相から試作品１と同様にして試作品７を得た。
試作品７の無脂乳固形分は、３．８１２重量％であり、無脂乳固形分当たりのカルシウム含量は４８．５８ｍｇ重量％であった。
【００１７】
試作品８：４０℃に加温した水５５．２ｋｇに、乳成分として脱脂粉乳（無脂乳固形分当たりのカルシウム含有量；約１，１００ｍｇ重量％）４ｋｇを添加、混合し、６５℃まで加温して水相を調製した。
一方、ナタネ硬化油５部とパーム硬化油３部、ヤシ硬化油２部からなる油脂４０ｋｇを７０℃まで加温して油相を調製した。水相と油相から試作品１と同様にして試作品８を得た。
試作品８の無脂乳固形分は、３．８１２重量％であり、無脂乳固形分当たりのカルシウム含量は４８．４ｍｇ重量％であった。
【００１８】
試験例１
実施例１で得られた試作品１〜８について、（１）乳化性、（２）ホイップ性、（３）オーバーラン及び（４）官能評価を以下に示す方法で行った。
（１）乳化性：試作品１〜８の水中油型乳化油脂組成物の粘度及び脂肪球の平均粒子径を測定した。
粘度は、Ｂ型粘度計（東京計器製）を用い、ローター；Ｎｏ．２、回転数；３０ｒｐｍで３０秒間回転させたときの粘度（ｃＰ）を測定した。
脂肪球の平均粒子径は、レーザー回析式粒度分布測定装置（ＳＡＬＤ−２０００Ｊ、島津製作所製）を用い、屈折率１．６０〜０．１０として測定したときに得られるメジアン径（μｍ）を平均粒子径とした。
なお、本発明において粘度が５０〜３００ｃＰであり、脂肪球の平均粒子径が５μｍ以下であるとき、乳化性が良好であるとした。粘度が３００ｃＰを超え、また脂肪球の平均粒子径が５μｍを超えると、保存中に脂肪が凝集して増粘、固化する。
結果を表１に示す。
【００１９】
【表１】
（２）ホイップ性の評価は、ケンミックス（ケンウッド製）を用い、目盛り３でホイップドクリームの硬さが３０ｇとなるまでホイップを行い、それまでに要した時間をホイップ性の指標とした。
ホイップドクリームの硬さは、レオナー（ＲＥ−３３０５、山電製）を用いて測定した。ホイップドクリームを直径５８ｍｍ、高さ４５ｍｍの容器に充填し、直径１６ｍｍのプランジャーを速度５ｍｍ／ｓｅｃで、深さ１０ｍｍまで嵌入させたときのプランジャーにかかる負荷を硬さ（ｇ）とした。
なお、本発明において５分以内で硬さが３０ｇとなるとき、ホイップ性が良好であるとした。
【００２１】
（３）オーバーランは、（２）で硬さが３０ｇになるまでホイップし、次式により算出した。
オーバーラン（％）＝｛（定容積の水中油型乳化油脂組成物の重量−定容積のホイップドクリームの重量）/ （定容積のホイップドクリームの重量）｝×１００（％）
本発明においては、オーバーランが１４０〜１８０％となるものがホイップドクリームとして好ましいものである。
【００２２】
（４）官能評価は、（２）で硬さが３０ｇになるまでホイップし、１０名のパネラーにより１０ｇを食してもらい、その風味について、５点；大変好ましい、４点；好ましい、３点；どちらともいえない、２点；好ましくない、１点；全く好ましくないの５段階で評価してもらい、その平均点（小数点第２位を四捨五入）を求めた。
上記（２）、（３）及び（４）の結果を表２に示す。
【００２３】
【表２】
以上の結果から、試作品４は、従来の水中油型乳化油脂組成物と同様に、乳化剤や塩類を添加しており、乳化性、ホイップ性及びオーバーランは良好であったが、風味の点で好ましくないとの評価を得た。試作品５は、乳化剤を添加していないために、乳化性が悪く、ホイップすることができなかった。試作品６及び８は、塩類を添加していないために、製造工程中、均質処理を行った際に粘度が上昇してしまいホイップすることができなかった。試作品７は、カゼインナトリウムを添加しているので、乳化性、ホイップ性及びオーバーランは良好であったが、風味の点で好ましくないとの評価を得た。一方で、試作品１〜３は、乳化性、ホイップ性も良好であり、風味の点でも好ましいとの評価が得られた。
なお、試作品３には、カゼインナトリウムを添加していたが、その添加量は少量であるため、特に風味への影響はなかった。
【００２５】
【発明の効果】
本発明によれば、乳化性、ホイップ性及び風味の良好な水中油型乳化油脂組成物を提供することができる。
本発明の水中油型乳化油脂組成物は、従来、水中油型乳化油脂組成物を製造する際に添加していた乳化剤、塩類、カゼイネート等を添加していないにもかかわらず、良好な乳化性及びホイップ性を示すものであり、風味の点でも大変好ましいのもである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil-in-water emulsified oil / fat composition containing a milk component with adjusted calcium content and milk-derived phospholipids.
The oil-in-water emulsified oil / fat composition of the present invention has good whipping properties and flavor.
[0002]
[Prior art]
Conventionally, milk cream is obtained by separating and concentrating fat from raw milk using a cream separator, and then heat sterilizing, cooling and filling. Although this milk cream has the highest quality in terms of flavor, it has poor emulsification stability, and there is a problem that fat globules aggregate during storage to increase the viscosity and decrease the whipping property. On the other hand, an emulsion obtained by emulsifying an oil phase and an aqueous phase composed of edible fats and oils into an O / W type using an emulsifier, so-called synthetic cream is an emulsifier, a stabilizer, salts such as phosphate and citrate, By adding caseinate or the like, it is possible to provide a cream having excellent emulsifiability and whipping properties. For example, it contains 0.2 to 0.8% by weight of caseinate, 3% by weight or more of non-fat milk solids and 0.05% by weight or more of emulsifier, and the content of phosphate and citrate is 0.01 Oil-in-water emulsion containing less than% by weight (JP-A-10-215783), 0.1-2.0% by weight of caseinate, and 0.1-10% by weight of egg yolk oil (Japanese Unexamined Patent Publication No. 11-56281), the oil and fat component in the oil phase contains SUS triglyceride at 25% by weight or more, lauric oil and fat at 5 to 60% by weight, SFC at 50C at 5 ° C, 40 at 15 ° C. Oil-in-water emulsification using 0.1 to 2.0% by weight of caseinate, 0.1 to 2.0% by weight of egg yolk oil, and 2 to 10% by weight of nonfat milk solids. The thing (Unexamined-Japanese-Patent No. 11-56282) is disclosed.
Thus, when manufacturing an oil-in-water emulsion, salt, such as an emulsifier, a phosphate, and a citrate, caseinate, etc. can be added, and favorable emulsifiability and whipping property can be provided. However, when salts such as emulsifiers, phosphates and citrates, caseinates and the like are added, there is a problem that the flavor of the resulting oil-in-water emulsion is significantly lowered.
[0003]
[Problems to be solved by the invention]
It is an object of the present invention to produce an oil-in-water emulsified oil / fat composition having good emulsifiability, whipping properties and flavor without adding an emulsifier, salts such as citrate and phosphate, and caseinate. .
[0004]
[Means for Solving the Problems]
As a result of intensive studies in view of the above-described problems, the present inventors include a milk component and a milk-derived phospholipid that are adjusted so that the calcium content per non-fat milk solid content is 200 to 950 mg by weight. As a result, it was found that an oil-in-water emulsified oil and fat composition having good emulsifiability, whipping property and flavor was obtained, and the present invention was completed.
Normally, the calcium content per non-fat milk solid content of skim milk powder is 1,100 mg% by weight, but in the present invention, the calcium content per non-fat milk solid content is adjusted to be 200 to 950 mg% by weight. Can obtain a milk component in which the amount of calcium bound to casein micelles is reduced, and emulsification by containing this milk component in an amount of 0.5 to 10% by weight based on the oil-in-water emulsified oil composition. Property is improved. Moreover, since the emulsification of the cream at the time of whipping becomes easy to break by containing 0.1 to 1% by weight of phospholipid derived from milk, the whipping property is improved.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The manufacturing method of the oil-in-water type emulsified oil-fat composition of this invention is shown below.
First, milk components and milk-derived phospholipids adjusted to have a calcium content per non-fat milk solid content of 200 to 950 mg% by weight are added to and mixed with water or hot water at 5 to 80 ° C., and about 65 ° C. The aqueous phase is prepared by warming up to. Next, 20 to 50% by weight of the oil phase heated to 60 to 85 ° C. is added to 50 to 80% by weight of the aqueous phase, and an average particle diameter of fat globules is 0.00 by using an emulsifier or a homogenizer such as a TK homomixer. The mixture is emulsified to 1 to 10 μm and sterilized by heating at 80 to 150 ° C. for 2 seconds to 30 minutes using a batch sterilizer, plate sterilizer, direct steam injection sterilizer, or the like. After heat sterilization, it is obtained by cooling to 2 to 10 ° C. using a plate-type cooler, batch-type cooler or the like, and filling in an appropriate container. In addition, a milk component adjusted so that the calcium content per non-fat milk solid content is 200 to 950 mg wt% and a phospholipid derived from milk are added to an oil phase heated to 60 to 85 ° C., Similarly, an oil-in-water emulsified oil / fat composition may be prepared.
[0006]
The oil phase is preferably oil or fat adjusted so that the solid fat content (%) is 25% or more at 10 ° C., 10% or more at 20 ° C., and less than 15% at 30 ° C., more preferably at 10 ° C. Oils and fats adjusted to be 30% or more, 15% or more at 20 ° C., and less than 10% at 30 ° C. may be used. For example, by mixing rapeseed oil and coconut oil, 34% oil at 10 ° C, 18% at 20 ° C, and 6% oil at 30 ° C can be prepared.
Examples of the fats and oils that can be used to prepare such an oil phase include animal fats and oils or vegetable fats and oils, fractionated oils, hydrogenated fats and oils, transesterified fats and oils, and the like. Animal fats and oils include milk fat, lard, fish oil, whale oil, and vegetable oils include soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, sunflower oil, olive oil, safflower oil, cocoa butter , Rice oil and the like can be exemplified, and two or more of these may be used in combination.
[0007]
In the aqueous phase, milk components and milk-derived phospholipids adjusted so that the calcium content per non-fat milk solid content is 200 to 950 mg by weight is added to and mixed with water or hot water heated to 5 to 80 ° C. . Examples of milk components include skim milk, whole milk, buttermilk, casein, whey protein, MPC (milk protein concentrate), and the like. Alternatively, a solution obtained by dissolving powdered milk such as skim milk powder, whole milk, butter milk, etc., which has been powdered by drying treatment, powdered milk, whole milk powder, butter milk powder, etc., in an aqueous medium such as warm water can also be used.
In the present invention, the calcium content of these milk components is preferably adjusted to 200 to 950 mg% by weight per nonfat milk solid content. If it is less than 200 mg% by weight, the whipping property and flavor are lowered, which is not preferable, and if it exceeds 950 mg% by weight, the emulsification property is lowered, which is not preferable. In addition, the calcium content of the milk component may be adjusted by using an ion exchange resin, an electrodialyzer, or the like, and the milk component having a reduced calcium content may be reduced with milk that has not been reduced in calcium content. You may mix with a component and may adjust so that the calcium content per non-fat milk solid content may be 200-950 mg weight%.
[0008]
What is necessary is just to add the milk component which adjusted this calcium content per non-fat milk solid content to 200-950 mg weight% so that it may contain 0.5-10 weight% with respect to an oil-in-water type emulsified oil-fat composition. The phospholipid may be, for example, buttermilk or a powder thereof obtained when producing butter from a cream obtained by centrifuging raw milk. And 0.1 to 1% by weight may be added. Normally, the fat percentage of the cream when producing butter is about 50% by weight, and the buttermilk powder prepared from this cream contains about 1% by weight of phospholipid. It is preferable to use buttermilk powder containing a high concentration of about 10% of phospholipid obtained by using a cream whose fat percentage is adjusted to 60 to 85% by weight.
As described above, in the present invention, an emulsifier, a stabilizer, a salt such as a phosphate salt and a citrate salt, and various metal salts of casein that have been used in the production of an oil-in-water emulsified oil / fat composition are added. Thus, an oil-in-water emulsified oil / fat composition having good emulsifiability and whipability can be obtained.
[0009]
In order to improve emulsifying properties and whipability, emulsifiers, stabilizers, salts such as phosphates and citrates, and various metal salts of casein may be added. If the emulsifier is an emulsifier, sucrose fatty acid ester, lecithin, monoglycerin fatty acid ester, monoglycerin fatty acid ester derivative, sorbitan fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, etc. It is preferable to make it less than 0.1% by weight with respect to the oil-in-water emulsified oil / fat composition, and in the case of salts, phosphate, citrate, gluconate, malate, etc. It is preferable to be less than 0.01% by weight with respect to the product, and various metal salts of casein can be precipitated with acid or rennet. 0.2% by weight of an oil-in-water emulsified oil / fat composition in which sodium, potassium, calcium, magnesium, etc. are combined as a metal salt with acid casein neutralized with an alkali to enhance solubility in water It is preferable to make it less than%.
Furthermore, in the present invention, a stabilizer such as guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gum arabic, and CMC is added in an amount of 0 to 10% by weight with respect to the oil-in-water emulsified oil composition for the purpose of adjusting the viscosity. For the purpose of imparting sweetness, 0-20% by weight of sweeteners such as sugar, isomerized sugar, liquid sugar, sugar alcohol, etc. with respect to the oil-in-water emulsified oil and fat composition, and other colorants, flavors, etc. are added as appropriate. May be.
[0010]
【Example】
Example 1
The skim milk was 20 ° C., 5 l of ion exchange resin (Diaion CR-10, manufactured by Mitsubishi Chemical Corporation) was packed in the column, and skim milk was passed at a flow rate of 250 ml / min, and 45 l was collected in about 3 hours. . The recovered liquid was then freeze-dried to obtain 4.46 kg of milk components with reduced calcium. The calcium content per non-fat milk solid content of this milk component was 261.4 mg.
Example 2
Prototypes 1-8 were manufactured as shown below.
Prototype 1: 1 kg of skim milk powder (calcium content per solid content of non-fat milk; about 260 mg wt%) and butter with 56 kg of hot water heated to 40 ° C. and reduced calcium content obtained in Example 1 as a milk component 3 kg of milk powder (phospholipid content 12.4% by weight) was added, mixed, and heated to 65 ° C. to prepare an aqueous phase.
On the other hand, an oil phase was prepared by heating 40 kg of fats and oils consisting of 5 parts of rapeseed oil, 3 parts of palm oil, and 2 parts of palm oil to 70 ° C. The aqueous phase is added to the oil phase, pre-emulsified for 10 minutes at 10,000 rpm using a TK homomixer (manufactured by Tokushu Kika Kogyo), and a homogeneous pressure of 80 kg / min using a two-stage homogenizer (manufactured by Sanwa Kikai Kogyo). The mixture was emulsified with cm 2 , and then sterilized at 150 ° C. for 4 seconds using a direct steam injection sterilizer (manufactured by Iwai Machine Industry). Again, using a two-stage homogenizer (manufactured by Sanwa Kikai Kogyo Co., Ltd.), homogenizing at a homogeneous pressure of 60 kg / cm 2 , cooling to 5 ° C with a cooling plate, filling a paper container, and in a 5 ° C refrigerator After aging for 3 days, prototype 1 was obtained.
The non-fat milk solid content of Prototype 1 was 3.497% by weight, and the calcium content per non-fat milk solid content was 27.24 mg% by weight.
[0011]
Prototype 2: 56 kg of hot water heated to 40 ° C., 2 kg of skim milk powder (calcium content per non-fat milk solid content; about 260 mg% by weight) obtained in Example 1 as a milk component with reduced calcium content, and 2 kg of buttermilk powder (phospholipid content 12.4% by weight) was added, mixed, and heated to 65 ° C. to prepare an aqueous phase.
On the other hand, an oil phase was prepared by heating 40 kg of fats and oils consisting of 5 parts of rapeseed oil, 3 parts of palm oil, and 2 parts of palm oil to 70 ° C. A water phase was added to the oil phase, and prototype 2 was obtained in the same manner as prototype 1.
The non-fat milk solid content of Prototype 2 was 3.602% by weight, and the calcium content per non-fat milk solid content was 21.68 mg% by weight.
[0012]
Prototype 3: Obtained in 55.8 kg of hot water heated to 40 ° C., 1.4 kg of skim milk powder (calcium content per non-fat milk solid content; about 1,100 mg% by weight) as a milk component and in Example 1 Add 0.7kg of skim milk powder with reduced calcium content (calcium content per non-fat milk solid content; about 260mg wt%), 2kg buttermilk powder (phospholipid content 12.4wt%) and 0.1kg sodium caseinate , Mixed and warmed to 65 ° C. to prepare an aqueous phase.
On the other hand, 40 kg of fat and oil consisting of 5 parts of rapeseed oil, 3 parts of palm oil, and 2 parts of palm oil was heated to 70 ° C. to obtain an oil phase. Prototype 3 was obtained in the same manner as Prototype 1 from the water phase and the oil phase.
The non-fat milk solid content of Prototype 3 was 3.6973% by weight, and the calcium content per non-fat milk solid content was 35.218 mg% by weight.
[0013]
Prototype 4: 55.2 kg of hot water heated to 40 ° C., 4 kg of skim milk powder (calcium content per non-fat milk solid content; about 1,100 mg% by weight) as a milk component, and sucrose fatty acid ester as an emulsifier 2 kg and 0.1 kg of sodium hexametaphosphate were added, mixed, and heated to 65 ° C. to prepare an aqueous phase.
On the other hand, 40 kg of fat and oil consisting of 5 parts of rapeseed oil, 3 parts of hardened palm oil, and 2 parts of hardened coconut oil are heated to 70 ° C, and 0.4 kg of lecithin and 0.1 kg of stearic acid monoglyceride are added and dissolved as an emulsifier. An oil phase was obtained. Prototype 4 was obtained in the same manner as Prototype 1 from the water phase and the oil phase.
The non-fat milk solid content of Prototype 4 was 3.812 wt%, and the calcium content per non-fat milk solid content was 48.4 mg wt%.
[0014]
Prototype 5: To 55.9 kg of hot water heated to 40 ° C., 4 kg of skim milk powder (calcium content per non-fat milk solid content; about 1,100 mg wt%) and 0.1 kg of sodium hexametaphosphate are added as milk components , Mixed and warmed to 65 ° C. to prepare an aqueous phase.
On the other hand, an oil phase was prepared by heating 40 kg of fats and oils consisting of 5 parts of rapeseed oil, 3 parts of palm oil, and 2 parts of palm oil to 70 ° C. Prototype 5 was obtained in the same manner as Prototype 1 from the water phase and the oil phase.
The non-fat milk solid content of Prototype 5 was 3.812 wt%, and the calcium content per non-fat milk solid content was 48.4 mg wt%.
[0015]
Prototype 6: 55.3 kg of hot water heated to 40 ° C., 4 kg of skim milk powder (calcium content per non-fat milk solid content; about 1,100 mg wt%) as a milk component, and sucrose fatty acid ester as an emulsifier 2 kg was added, mixed, and heated to 65 ° C. to prepare an aqueous phase.
On the other hand, 40 kg of fats and oils consisting of 5 parts of rapeseed oil, 3 parts of palm oil, 2 parts of palm oil are heated to 70 ° C., 0.4 kg of lecithin and 0.1 kg of stearic acid monoglyceride are added and dissolved as an emulsifier, An oil phase was prepared. Prototype 6 was obtained in the same manner as Prototype 1 from the water phase and the oil phase.
The non-fat milk solid content of Prototype 6 was 3.812% by weight, and the calcium content per non-fat milk solid content was 48.4 mg% by weight.
[0016]
Prototype 7: 55.2 kg of water heated to 40 ° C., 4 kg of skim milk powder (calcium content per non-fat milk solid content; approximately 1,100 mg% by weight) as a milk component, sucrose fatty acid ester as an emulsifier 0. 2 kg and 0.6 kg sodium caseinate (Taiyo Chemical's Sanlacto S3) were added, mixed, and heated to 65 ° C. to prepare an aqueous phase. On the other hand, 40 kg of fats and oils consisting of 5 parts of rapeseed oil, 3 parts of palm oil, 2 parts of palm oil are heated to 70 ° C., 0.4 kg of lecithin and 0.1 kg of stearic acid monoglyceride are added and dissolved as an emulsifier, An oil phase was prepared. Prototype 7 was obtained in the same manner as Prototype 1 from the water phase and the oil phase.
The non-fat milk solid content of Prototype 7 was 3.812% by weight, and the calcium content per non-fat milk solid content was 48.58 mg% by weight.
[0017]
Prototype 8: 45.2 kg of skim milk powder (calcium content per non-fat milk solid content; about 1,100 mg wt%) as a milk component is added to 55.2 kg of water heated to 40 ° C., and mixed to 65 ° C. A water phase was prepared by warming.
On the other hand, an oil phase was prepared by heating 40 kg of fats and oils consisting of 5 parts of rapeseed oil, 3 parts of palm oil, and 2 parts of palm oil to 70 ° C. Prototype 8 was obtained in the same manner as Prototype 1 from the water phase and the oil phase.
The non-fat milk solid content of Prototype 8 was 3.812% by weight, and the calcium content per non-fat milk solid content was 48.4 mg% by weight.
[0018]
Test example 1
About the prototypes 1-8 obtained in Example 1, (1) emulsifying property, (2) whip property, (3) overrun, and (4) sensory evaluation were performed by the method shown below.
(1) Emulsification: The viscosity of the oil-in-water emulsified oil / fat composition of prototypes 1 to 8 and the average particle diameter of fat globules were measured.
Viscosity was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.), rotor; 2. Rotational speed: Viscosity (cP) when rotated at 30 rpm for 30 seconds was measured.
The average particle diameter of fat spheres is the median diameter (μm) obtained when the refractive index is 1.60 to 0.10 using a laser diffraction particle size distribution analyzer (SALD-2000J, manufactured by Shimadzu Corporation). The average particle size was taken.
In the present invention, when the viscosity is 50 to 300 cP and the average particle diameter of the fat spheres is 5 μm or less, the emulsifiability is considered good. When the viscosity exceeds 300 cP and the average particle size of the fat globules exceeds 5 μm, the fat aggregates during storage and thickens and solidifies.
The results are shown in Table 1.
[0019]
[Table 1]
(2) Evaluation of the whipping property was carried out using Kenmix (manufactured by Kenwood), whipped until the hardness of the whipped cream reached 30 g on the scale 3, and the time required until that time was used as an index of the whipping property.
The hardness of the whipped cream was measured using Leoner (RE-3305, manufactured by Yamaden). A container with a diameter of 58 mm and a height of 45 mm was filled with whipped cream, and the load applied to the plunger when the plunger with a diameter of 16 mm was fitted at a speed of 5 mm / sec to a depth of 10 mm was defined as hardness (g). .
In the present invention, when the hardness is 30 g within 5 minutes, the whipping property is considered good.
[0021]
(3) The overrun was whipped until the hardness was 30 g in (2), and was calculated by the following formula.
Overrun (%) = {(weight of constant volume oil-in-water emulsified oil-fat composition-weight of constant volume whipped cream) / (weight of constant volume whipped cream)} × 100 (%)
In the present invention, those having an overrun of 140 to 180% are preferable as the whipped cream.
[0022]
(4) The sensory evaluation was performed by whipping until the hardness reached 30 g in (2), and having 10 g eaten by 10 panelists. About the flavor, 5 points; very preferable, 4 points; preferable, 3 points; Two points, which are neither good; unfavorable, 1 point; completely unfavorable, were evaluated in 5 stages, and the average score (rounded to the first decimal place) was obtained.
Table 2 shows the results of the above (2), (3) and (4).
[0023]
[Table 2]
From the above results, Prototype 4 was added with an emulsifier and salts as in the conventional oil-in-water emulsified oil and fat composition, and the emulsifiability, whipping property and overrun were good. It was evaluated that it was not preferable. Prototype 5 had no emulsifier and therefore had poor emulsifying properties and could not be whipped. Prototypes 6 and 8 were not added with salts, so that the viscosity increased when the homogenization was performed during the production process, and thus whipping could not be performed. Prototype 7 had good emulsifiability, whipping properties and overrun because sodium casein was added, but it was evaluated as unfavorable in terms of flavor. On the other hand, the prototypes 1 to 3 had good emulsifiability and whipping properties, and were evaluated to be preferable in terms of flavor.
Note that sodium caseinate was added to prototype 3, but the amount added was small, so there was no particular effect on the flavor.
[0025]
【The invention's effect】
According to the present invention, it is possible to provide an oil-in-water emulsified fat composition having good emulsifiability, whipping property and flavor.
The oil-in-water emulsified oil / fat composition of the present invention has good emulsifiability despite the fact that no emulsifier, salts, caseinate, etc., which have been added in the past when producing an oil-in-water emulsified oil / fat composition have been added. In addition, it exhibits whipping properties and is very preferable in terms of flavor.
Claims (1)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14582799A JP4357636B2 (en) | 1999-05-26 | 1999-05-26 | Oil-in-water emulsified oil and fat composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14582799A JP4357636B2 (en) | 1999-05-26 | 1999-05-26 | Oil-in-water emulsified oil and fat composition |
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| Publication Number | Publication Date |
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| JP2000333602A JP2000333602A (en) | 2000-12-05 |
| JP4357636B2 true JP4357636B2 (en) | 2009-11-04 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4480304B2 (en) * | 2001-08-01 | 2010-06-16 | 株式会社Ａｄｅｋａ | Oil composition for kneading croquettes |
| JP4437885B2 (en) * | 2002-01-25 | 2010-03-24 | 雪印乳業株式会社 | Double emulsified oil and fat composition and method for producing the same |
| JP2003235462A (en) * | 2002-02-08 | 2003-08-26 | Asahi Denka Kogyo Kk | Emulsification-active substance and oil-in-water type emulsified fat |
| JP4578055B2 (en) * | 2002-02-08 | 2010-11-10 | 株式会社Ａｄｅｋａ | Oil-in-water emulsified fat |
| JP4736893B2 (en) * | 2005-03-30 | 2011-07-27 | 株式会社カネカ | Method for producing oil-in-water emulsion |
| JP4603962B2 (en) * | 2005-09-30 | 2010-12-22 | 雪印乳業株式会社 | Synthetic cream |
| JP5398178B2 (en) * | 2007-06-14 | 2014-01-29 | 株式会社カネカ | Oil-in-water emulsified oil and fat composition or method for producing the same |
| JP5470801B2 (en) * | 2007-10-26 | 2014-04-16 | 株式会社カネカ | Method for producing oil-in-water emulsified oil / fat composition |
| JP5301373B2 (en) * | 2009-06-30 | 2013-09-25 | 株式会社Ａｄｅｋａ | Foamable oil-in-water emulsified oil composition |
| JP6588728B2 (en) * | 2015-04-28 | 2019-10-09 | 株式会社カネカ | Foamable oil-in-water emulsion and whipped cream |
| JP6784857B1 (en) * | 2020-01-09 | 2020-11-11 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | Vegetable oil composition and packaged beverage containing it |
| CN114680190A (en) * | 2020-12-29 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for formula milk and preparation method thereof |
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