JP4543879B2 - Oil-in-water emulsified oil and fat emulsion - Google Patents

Description

The present invention relates to an oil-in-water composition for use in a foaming cream . More specifically, the present invention relates to an oil-in-water emulsified oil / fat composition having taste characteristics necessary for foods such as stock solution stability, confectionery properties, and a fresh feeling, and using no phosphate and caseinate .

  Cakes, cream puffs, ice creams and other decorations, sweet bread toppings, foaming creams used for filling, coffee whiteners and other coffee creams, bread dough, custard cream, white sauce, etc. It is known that reduced concentrated milk used for embedding is produced by skillfully combining stabilizers such as polymerized phosphate.

  The purpose of adding these stabilizers is to improve the stability of the cream stock solution (preventing plasticization of the cream), to stabilize the physical properties during whipping (whipping time, overrun), to prevent emulsion breakage due to heating during cooking and confectionery. In addition, there are reductions in aggregates and scorching due to heat denaturation of proteins during the production of an oil-in-water composition. However, the addition of these stabilizers causes the taste, disgusting, and astringency of the cream, and therefore has only a negative effect from the viewpoint of flavor and health.

  On the other hand, an attempt to use a specific amount of caseinate or egg yolk oil without using a stabilizer such as phosphate or citrate has been proposed (Patent Document 1), but for adjusting the stock solution stability and whipping properties. Since a large amount of caseinate and egg yolk oil (egg yolk lecithin) have to be used as essential ingredients as stabilizers, there has been a problem of impairing the fresh milk flavor.

  Moreover, although the saccharide | sugar, organic acid salt, and carbonate are used together, the method of adjusting the ratio and pH of fats and saccharides to a specific range is proposed (patent document 2), but it is essential to use a large amount of saccharides. Therefore, it is not suitable for whipped creams with low sweetness used in chilled type confectionery. Also, concentrated milk has a problem that only a narrow range of use can be obtained because sugar is essential.

  Moreover, although the present applicants have proposed the oil-fat emulsion composition using the complex of an organic acid monoglyceride and milk protein (patent document 3), the said patent is the rich milk flavor of the oil-fat emulsion composition, It is intended to provide taste and richness, and does not disclose the effect of using an organic acid salt in combination.

  On the other hand, there is a tendency to require products with further reduced additives, as consumer consciousness is now becoming more “safe, safe, healthy” and natural. Of these, it goes without saying that there is a high demand for reduction of phosphates and polymerized phosphates.

In other words, even without using stabilizers such as phosphates, it is a production line for oil-in-water emulsified oils and fat compositions with stable quality equivalent to or better than ordinary foaming creams and reduced concentrated milks using stabilizers. The actual condition is that an oil-in-water composition that does not burn protein is not obtained.
Japanese Patent No. 3267903 JP 2001-346516 A Japanese Patent No. 3103481

The object of the present invention is to produce protein aggregates in an oil-in-water composition production line having the same or better quality as a normal foaming cream without using phosphates and caseinates. An object of the present invention is to provide an oil-in-water emulsified oil / fat composition for a foaming cream that hardly causes scorching.

As a result of intensive studies to solve the above problems, the present inventors have used phosphates and caseinates that have been conventionally added as essential components by using specific amounts of organic acid monoglyceride and organic acid salt. Even if it is not, it has been found that an oil-in-water emulsified oil-and-fat composition having a quality equivalent to or more stable than that of a normal foaming cream and having no protein burning on the production line of the oil-in-water composition can be obtained. It came to be completed.

That is, the first of the present invention is an oil-in-water composition containing 35 to 60% by weight of fats and oils and 0.5 to 10% by weight of non-fat milk solids, and does not use phosphates and caseinates. In the entire mold composition, 0.15 to 0.8% by weight of an emulsifier and 0.005 to 0.5% by weight of an organic acid salt are contained. The present invention relates to an oil-in-water emulsified oil / fat composition for a foamable cream , characterized by containing 01 to 0.5% by weight. A preferred embodiment, organic acid monoglyceride is succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, and foaming creams above, wherein the at least one selected from the group consisting of acetic acid monoglyceride about use oil-in-water emulsified oil composition. More preferably, sodium salts of organic acids are citric acid, sodium succinate, sodium acetate, sodium lactate, foaming cream oil-in-water above, wherein the at least one selected from the group consisting of sodium tartrate The present invention relates to a type emulsified oil and fat composition .

Even if phosphate and caseinate are not used , the present invention has a quality equivalent to or higher than that of a normal foaming cream, and produces protein aggregates in the oil-in-water emulsified oil / fat composition production line. It is possible to provide an oil-in-water emulsified oil / fat composition for a foaming cream that hardly causes scorching.

Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil / fat composition of the present invention contains a vegetable oil and fat and / or an oil / fat component consisting of milk fat and a non-fat milk solid, and does not use phosphates and caseinates, and contains a specific organic acid monoglyceride, It is an oil-in-water emulsified oil / fat composition for a foaming cream containing an organic acid salt as an essential component.

  The oil and fat contained in the present invention is preferably contained in an amount of 35 to 60% by weight in the entire oil-in-water emulsified oil and fat composition. More preferably, the effect of the present invention is obtained at 40 to 60% by weight. If it is lower than 35% by weight, necessary emulsification stability may be obtained even with a combination of ordinary emulsifiers. If it is more than 60% by weight, the oil content may be too high and phase inversion may occur. The oil and fat component used in the present invention is not particularly limited as long as it is an edible oil and fat that is normally used. Soybean oil, rapeseed oil, corn oil, safflower oil, palm oil, palm kernel oil, coconut oil Milk fat, and these fractionated oils, hardened oils, transesterified oils and the like can be exemplified.

  The non-fat milk solid content used in the present invention is preferably contained in the entire oil-in-water emulsified oil / fat composition in an amount of 0.5 to 10% by weight. If it is less than 0.5% by weight, a sufficient amount of protein sufficient to emulsify fats and oils cannot be secured, and it may be unsuitable for imparting milk flavor. On the other hand, if it exceeds 10% by weight, protein aggregation or scorching may occur in the production line. The non-fat milk solids source may be whole milk powder, skim milk powder, whey powder, lactalbumin, buttermilk powder, milk sugar, and other ingredients separated or isolated from milk, milk, fresh cream, butter, What was supplied from dairy products, such as full-fat concentrated milk and nonfat concentrated milk, may be used.

  The emulsifier used in the present invention is not particularly limited as long as it is used for food applications, but it is essential to contain an organic acid monoglyceride, and the content of the emulsifier is an oil-in-water emulsified fat composition. It is preferable that it is 0.15-0.8 weight% in the whole thing. If it is less than 0.15% by weight, it may be unsuitable because sufficient emulsification stability cannot be obtained, and if it exceeds 0.8% by weight, an emulsifier odor may be observed. Emulsifiers other than organic acid monoglycerides are also added for the purpose of reinforcing emulsification stability and adjusting whipped properties. Examples of emulsifiers other than organic acid monoglycerides include glycerin fatty acid esters, polyglycerin fatty acid esters, polysorbate fatty acid esters, and sorbitan fatty acids. Examples include synthetic emulsifiers such as esters, sucrose fatty acid esters and propylene glycol fatty acid esters, and natural emulsifiers having emulsifying effects such as soybean lecithin and egg yolk lecithin.

  The organic acid monoglyceride is preferably at least one selected from the group consisting of succinic acid monoglyceride, diacetyltartaric acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, and acetic acid monoglyceride. In addition, the hydrophobic group of the organic acid monoglyceride is preferably a saturated fatty acid, and a catalyst is used during the production and the reaction is controlled to increase the total monoglyceride content including the succinic acid monoglyceride and the monoglyceride generated by the side reaction. The purity type is preferred. In particular, a type having an interfacial tension lowering ability of 2 dyne / cm (1% aqueous solution) or more and soluble in hot water of 65 ° C. or more is preferable. The organic acid monoglyceride can be used after being dissolved in an aqueous system containing a protein, but in order to uniformly bind to the protein, it is necessary to set a precise dissolution condition, which is not preferable. By dissolving in the oil phase containing vegetable oil and milk fat, the oil can be dissolved uniformly and the present invention can be fully satisfied. The content of the organic acid monoglyceride is preferably 0.01 to 0.5% by weight in the whole oil-in-water emulsified oil / fat composition. If it is less than 0.01% by weight, it may be unsuitable because sufficient emulsion stability cannot be obtained, and if it exceeds 0.5% by weight, an emulsifier odor may be observed.

  Examples of the organic acid salt that can be used in the present invention include sodium citrate, sodium succinate, sodium acetate, sodium lactate, sodium tartrate, and the like. By using at least one organic acid salt selected from these groups, The objective can be achieved. The organic acid salt preferably contains 0.005 to 0.5% by weight in the entire oil-in-water emulsified oil / fat composition. If the organic acid salt is less than 0.005% by weight, the solubility of the protein is inferior, so that the protein tends to aggregate and burn on the production line, which may be unsuitable. On the other hand, if it exceeds 0.5% by weight, it may become unsuitable because it tends to impair the milk flavor.

  The oil-in-water emulsified oil / fat composition of the present invention is not limited as long as it is generally used in oil-in-water compositions for food applications such as thickening polysaccharides, dextrins, starches, fragrances, and seasonings. It can be used without.

  The example of manufacture of the oil-in-water type emulsified oil-fat composition of this invention is illustrated below. The method for producing the oil-in-water emulsified oil / fat composition of the present invention comprises an oil phase part in which a specific organic acid monoglyceride and other oil-soluble emulsifiers, perfumes, etc. are dissolved in a mixed oil and fat, a specific organic acid salt and other water-soluble substances. The aqueous phase part in which the emulsifier, the non-fat milk solids and other water-soluble raw materials are dissolved is emulsified at around 60 ° C. Next, although it can be manufactured according to a conventional known method, it is preferably manufactured using a high-temperature, short-time sterilization and sterilization apparatus. For example, steam is directly mixed in an emulsion of a foamable oil-in-water emulsified oil and fat composition, sterilized at 140 to 150 ° C. for about 4 seconds, and then excess water is flushed under reduced pressure, followed by homogenization with a homogenizer. Then, the container is cooled and filled into a container.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of scoring degree during sterilization>
100 kg of the preliminary emulsified liquid prepared in Examples and Comparative Examples was continuously fed directly to a steam sterilizer, sterilized, homogenized, and cooled to prepare an oil-in-water emulsified oil / fat composition. At this time, the direct steam sterilizer inlet pressure was continuously observed, and the piping blockage due to scorching was observed by directly increasing the steam sterilizer inlet pressure.

<Evaluation of stock solution stability (viscosity)>
The viscosity of the oil-in-water emulsified oil / fat compositions obtained in Examples and Comparative Examples was allowed to stand for 3 days, and then the viscosity was measured with a B-type viscometer (model number: BM type, manufactured by TOKIMEC INC).

<Evaluation of stock solution stability (bottom time)>
The oil-in-water type emulsified oil / fat compositions obtained in Examples and Comparative Examples were allowed to stand at 20 ° C. for 2 hours and then stirred, and the time until plasticization (bottoming) occurred was measured and defined as the boiling time.

<Taste evaluation>
The oil-in-water type emulsified oil / fat compositions obtained in Examples and Comparative Examples were whipped with a 5Q mixer (model number: N-50, manufactured by Hobart), sensory evaluation was performed by five panelists, and average evaluation was performed. The criteria for sensory evaluation were as follows. Good: natural flavor with the same level as normal products, poor: unpleasant taste, nasty smell, etc.

Example 1
According to the composition of Table 1, an oil phase part consisting of 30 parts by weight of hardened rapeseed oil (melting point: 33 ° C.) and 15 parts by weight of palm fractionated hardened oil (melting point: 30 ° C.) is heated to 60 ° C., and 0.1 part by weight Succinic acid monoglyceride (trade name: Poem B-30, manufactured by Riken Vitamin Co., Ltd., main component: succinic acid monoglyceride 55% by weight, monoglyceride 30% by weight), polyglycerin fatty acid ester (trade name: SY Glyster PS-5S, Sakamoto Yakuhin) 0.2 parts by weight of Kogyo Co., Ltd. and 0.1 parts by weight of soy lecithin (trade name: soy lecithin, Ajinomoto Co.) were added and dissolved. On the other hand, to 49 parts by weight of water heated to 60 ° C., 0.05 part by weight of sodium citrate, 0.15 part by weight of polyglycerin fatty acid ester (trade name: SY Glyster MO-5S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) Sugar fatty acid ester (trade name: Ester F110, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 0.15 parts by weight, skim milk powder 4.5 parts by weight, whey powder (WPC 80) 0.5 parts by weight, flavor 0.25 parts by weight are dissolved Then, the pre-emulsified liquid of 100 kg in total was prepared by mixing with the previous oil phase part. This emulsion was directly sterilized by steam at 142 ° C., homogenized at 70 MPa by a homogenizer, and cooled to 5 ° C. to obtain an oil-in-water emulsified oil / fat composition. Observation of the direct steam sterilizer inlet pressure when processing the emulsion over time showed no change in the initial pressure of 0.3 MPa, and there was no pipe clogging due to protein burning. It was confirmed. When the viscosity of the obtained oil-in-water emulsified oil and fat composition was measured after 3 days, it was a low viscosity of 80 cps, and it was allowed to stand for 2 hours at 20 ° C., and then the plasticization (bottom) by stirring did not occur for more than 20 minutes. It was an oil-in-water emulsified oil / fat composition having a high A Furthermore, when it was whipped with a 5Q mixer, it was a good quality whipped cream with good texture and softness, and excellent in flavor. The results are summarized in Table 1.

(Example 2)
According to the composition of Table 1, the oil phase part consisting of 5 parts by weight of corn hardened oil (melting point: 35 ° C.) and 50 parts by weight of corn oil (melting point: 30 ° C.) was heated to 60 ° C. Acid monoglyceride (trade name: Poem B-30, manufactured by Riken Vitamin Co., Ltd.) and soy lecithin (trade name: soy lecithin, manufactured by Ajinomoto Co., Inc.) 0.1 parts by weight were added and dissolved. On the other hand, in 44 parts by weight of water heated to 60 ° C., 0.05 part by weight of sodium citrate and 0.75 part by weight of skim milk powder are dissolved and mixed with the previous oil phase part. It was adjusted. This emulsion was directly sterilized by steam at 142 ° C., homogenized at 50 MPa by a homogenizer, and cooled to 5 ° C. to obtain an oil-in-water emulsified oil / fat composition. Observation of the direct steam sterilizer inlet pressure when processing the emulsion over time showed no change in the initial pressure of 0.3 MPa, and there was no pipe clogging due to protein scorching. It was confirmed. When the viscosity of the obtained oil-in-water emulsified oil / fat composition was measured after 3 days, the oil-in-water emulsified oil / fat has a low viscosity of 120 cps and has a high emulsification stability and does not occur for more than 20 minutes. It was a composition. The results are summarized in Table 1.

(Example 3)
According to the composition of Table 1, an oil phase part consisting of 20 parts by weight of hardened coconut oil (melting point: 32 ° C.) and 15 parts by weight of palm fractionated hardened oil (melting point: 30 ° C.) is heated to 60 ° C., and 0.1 part by weight Succinic acid monoglyceride (trade name: Poem B-30, manufactured by Riken Vitamin Co., Ltd.) and 0.3 part by weight of soy lecithin (trade name: soy lecithin, manufactured by Ajinomoto Co., Inc.) were added and dissolved. On the other hand, to 54 parts by weight of water heated to 60 ° C., 0.05 part by weight of sodium citrate, 0.2 part by weight of polyglycerin fatty acid ester (trade name: SY Glyster MO-5S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) Sugar fatty acid ester (trade name: Ester F110, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 0.10 parts by weight, skim milk powder 10 parts by weight, fragrance 0.25 parts by weight are dissolved and mixed with the previous oil phase part, total amount 100 kg A preliminary emulsion was prepared. This emulsion was directly steam sterilized at 142 ° C., homogenized at 90 MPa with a homogenizer, and cooled to 5 ° C. to obtain an oil-in-water emulsion. Observation of the direct steam sterilizer inlet pressure when processing the emulsion over time showed no change in the initial pressure of 0.3 MPa, and there was no pipe clogging due to protein scorching. It was confirmed. When the viscosity of the obtained oil-in-water emulsion was measured after 3 days, it was a low-viscosity of 50 cps, and it was an oil-in-water emulsion oil and fat composition with high emulsification stability that did not occur for more than 20 minutes. Further, when whipped with a 5Q mixer, a high-quality whipped cream having a high overrun, good texture, a firm hardness and excellent flavor was obtained. The results are summarized in Table 1.

Example 4
An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the total amount of the oil phase part polyglycerin fatty acid ester in Example 1 was replaced with succinic monoglyceride. Observation of the direct steam sterilizer inlet pressure when processing the emulsion over time showed no change in the initial pressure of 0.3 MPa, and there was no pipe clogging due to protein scorching. It was confirmed. When the viscosity of the obtained oil-in-water emulsified oil and fat composition was measured after 3 days, it was a low viscosity of 95 cps, and it was an oil-in-water emulsion with high emulsification stability that did not occur for more than 20 minutes. Furthermore, when it was whipped with a 5Q mixer, it became a cream with a slightly longer whipping time and a higher overrun, but it was a good quality whipped cream with excellent flavor. The results are summarized in Table 1.

(Comparative Example 1)
An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the total amount of succinic monoglyceride in Example 1 was replaced with the polyglycerin fatty acid ester in the oil phase part. When the emulsion inlet pressure of the direct steam sterilizer when processing the emulsion was observed over time, the inlet pressure increased slightly from the time when about 80 kg was processed, and when the processing of the prepared emulsion was finished, It was confirmed that the pressure increased to .32 MPa, and there was a slight blockage of the pipe due to protein burning. When the viscosity of the obtained oil-in-water emulsion was measured after 3 days, the viscosity increased to 275 cps. Further, when the bottling time was confirmed in the same manner as in Example 1, it was an oil-in-water emulsified oil and fat composition that was plasticized in 5 minutes and lacked emulsion stability. Furthermore, when whipped with a 5Q mixer, the hardness at the end of the whipping was too hard, and the whipped cream had poor artificial nature. The results are summarized in Table 1.

(Comparative Example 2)
An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that sodium citrate in Example 1 was replaced with water. When the emulsion inlet pressure of the direct steam sterilizer when processing the emulsion was observed over time, the inlet pressure slightly increased from the time when about 60 kg was processed, and when the processing of the prepared emulsion was completed, 0 was obtained. The pressure rose to 36 MPa, and it was confirmed that the piping was clogged slightly due to the burning of the protein. When the viscosity of the obtained oil-in-water emulsified oil / fat composition was measured after 3 days, the viscosity tended to be as low as 90 cps. Further, in the same manner as in Example 1, when the bottling time was confirmed, it was an oil-in-water emulsified oil and fat composition that was plasticized in 12 minutes and slightly lacked in emulsion stability. Furthermore, when whipped with a 5Q mixer, the hardness at the end of the whipping was slightly hard, and the whipped cream was inferior to artificial flowers and texture. The results are summarized in Table 1.

(Comparative Example 3)
An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 2 except that 15 parts by weight of corn hardened oil (melting point: 35 ° C.) in Example 2 and 34 parts by weight of water were used. When the direct steam sterilizer inlet pressure when processing the emulsion was observed over time, the initial value was slightly high at 0.38 MPa because of the total oil content, but the pressure did not change at all, It was confirmed that there was no pipe blockage due to scorching. When the viscosity of the obtained oil-in-water emulsion was measured after 3 days, it was an oil-in-water emulsion oil and fat composition having a very high viscosity of 980 cps and low emulsification stability. The results are summarized in Table 1.

(Comparative Example 4)
An oil-in-water emulsion was obtained in the same manner as in Example 1 except that 0.6 part by weight of succinic monoglyceride and 48.5 parts by weight of water were used. Observation of the direct steam sterilizer inlet pressure when processing the emulsion over time showed no change in the initial pressure of 0.3 MPa, and there was no pipe clogging due to protein scorching. It was confirmed. When the viscosity of the obtained oil-in-water emulsified oil / fat composition was measured after 3 days, the viscosity increased slightly to 180 cps. Further, when the bottling time was measured in the same manner as in Example 1, it was an oil-in-water emulsified oil and fat composition with high emulsification stability in which plasticization did not occur for 20 minutes or more, but the emulsifying taste and astringency of the emulsifier are felt. It was a thing. The results are summarized in Table 1.

(Comparative Example 5)
An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that sodium citrate in Example 1 was changed to 0.6 parts by weight and water was changed to 48.45 parts by weight. It was confirmed that there was no blockage of the pipe due to the burning of the protein when the emulsion was processed. The viscosity of the obtained oil-in-water emulsion was measured after 3 days and found to be 100 cps. Moreover, when the bottling time was measured in the same manner as in Example 1, it was an oil-in-water emulsified oil composition with high emulsification stability that does not cause plasticization for 20 minutes or more. It was something that tasted. The results are summarized in Table 1.

Claims (3)

An oil-in-water composition containing 35 to 60% by weight of fat and oil and 0.5 to 10% by weight of a non-fat milk solid content, and using no phosphate and caseinate , the emulsifier 0. Contains 15 to 0.8 wt%, organic acid salt 0.005 to 0.5 wt%, and contains 0.01 to 0.5 wt% of organic acid monoglyceride as an emulsifier in the entire oil-in-water composition. An oil-in-water emulsified oil / fat composition for foaming creams . 2. The oil-in-water for foaming cream according to claim 1, wherein the organic acid monoglyceride is at least one selected from the group consisting of succinic acid monoglyceride, diacetyltartaric acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, and acetic acid monoglyceride. Type emulsified oil and fat composition. The water for foaming cream according to claim 1 or 2, wherein the organic acid salt is at least one selected from the group consisting of sodium citrate, sodium succinate, sodium acetate, sodium lactate and sodium tartrate. Oil type emulsified fat composition.