JP4724489B2 - Oil-in-water emulsified fat composition for beverage addition - Google Patents

Description

  The present invention includes an oil-in-water emulsified oil and fat composition for beverage addition that does not thicken or separate during distribution and storage, and that does not solidify even when frozen and thawed and has high emulsion stability, a method for producing the same, and the composition It is related with a drink and its manufacturing method.

Conventionally, vegetable oil-and-fat substitution creams (oil-in-water emulsions) produced using vegetable oils and fats as raw materials are known as oil-in-water emulsion oil and fat compositions for beverage addition. Since vegetable cream has the advantage of being excellent in stability and being manufactured at a relatively low cost compared to fresh cream obtained from raw milk, its consumption is large. In the production of this vegetable cream, it is usually prepared using a plurality of emulsifiers and stabilizers such as phosphate and citrate in order to obtain a stable emulsion.
Oil-in-water emulsified oil / fat compositions for beverage addition require stable quality that does not cause solidification or separation during storage and distribution, or separation of fat or milk protein when placed in beverages such as coffee and tea. The
Furthermore, with the recent diversification of merchandise distribution, excellent freezing and thawing stability is also required that does not solidify even when frozen and thawed during use.
Conventionally, as a method for improving the stability of an oil-in-water emulsion, for example, a method in which a high pressure of 300 to 500 kg / cm ² is applied and the particle size of oil droplets dispersed in an aqueous phase is set to 0.4 μm or less (for example, patents) Document 1) has been proposed. Further, a method has been proposed in which an oil phase is prepared using lecithin and succinic monoglyceride as emulsifiers and homogenized in two stages at pressures of 150 to 250 kg / cm ² and 10 to 50 kg / cm ² (see Patent Document 2). ing. However, the oil-in-water emulsion obtained by these methods is not sufficiently frozen and thawed.

JP 57-2649 A JP-A-62-95133

  It is an object of the present invention to provide an oil-in-water emulsified oil composition for beverage addition that has high emulsification stability that hardly causes solidification or whey-like separation during distribution and storage, and that does not solidify even when frozen and thawed.

When fats and oils having a fatty acid composition in which the sum of C6-C14 saturated fatty acids is 45% by mass or more and unsaturated fatty acids are 7% by mass or less are used, they are frozen and thawed without being solidified or separated during storage. The present inventors have found that an oil-in-water type oil-in-water emulsified oil composition for beverage addition that is hard to solidify and has high emulsification stability can be produced, and the present invention has been completed.
Accordingly, the present invention provides an oil-in-water emulsified oil / fat composition for beverage addition containing an oil having a fatty acid composition in which the sum of C6-C14 saturated fatty acids is 45% by mass or more and unsaturated fatty acids are 7% by mass or less, I will provide a.
In a preferred embodiment of the present invention, the oil phase mass relative to the total mass of the oil and fat composition is in the range of 5 to 45 mass%.
The present invention also provides an oil-in-water for beverage addition, characterized by using as a raw material an oil having a fatty acid composition in which the sum of C6-C14 saturated fatty acids is 45% by mass or more and unsaturated fatty acids are 7% by mass or less. The manufacturing method of a type | mold emulsified oil-fat composition is provided.
The present invention also provides a beverage containing the oil-in-water type emulsified fat composition.
This invention also provides the manufacturing method of the drink characterized by adding the said oil-in-water type emulsified fat composition.

  The oil-in-water emulsified oil / fat composition of the present invention does not separate during storage, does not cause oil-off or feathering even when added to beverages such as coffee, and further does not solidify even when frozen and thawed An oil-in-water emulsified oil / fat composition is provided.

(Oil-in-water emulsified oil / fat composition)
[Oil phase part]
The oil-in-water emulsified oil and fat composition of the present invention comprises an aqueous phase part and an oil phase part, and contains an oil and fat having a certain fatty acid composition in the oil phase part. That is, the oil and fat used in the oil-in-water emulsified oil and fat composition of the present invention has a sum of C6 to C14 saturated fatty acids of 45% by mass or more when the total fatty acid contained in the oil and fat is 100% by mass. Preferably, it is 50% by mass or more, more preferably 60% by mass or more, most preferably 70% by mass, and the unsaturated fatty acid is 7% by mass or less, more preferably 5% by mass or less, and further preferably 3% by mass or less. It is an oil having a certain fatty acid composition.

Saturated fatty acids having 6 to 14 carbon atoms include, but are not limited to, for example, hexanoic acid or caproic acid, octanoic acid or caprylic acid, decanoic acid or capric acid, dodecanoic acid or lauric acid, tetradecanoic acid or myristic acid It is.
The unsaturated fatty acid is not particularly limited as long as it is a fatty acid containing one or more unsaturated bonds in the hydrocarbon chain. For example, oleic acid, linoleic acid, linolenic acid, palmitoleic acid and the like can be mentioned.
In the present invention, in order to produce an oil having a fatty acid composition in which the sum of C6-C14 saturated fatty acids is 45% by mass or more and unsaturated fatty acids are 7% by mass or less, the number of carbon atoms as the fatty acid composition is It can be produced by curing fats and oils mainly containing 6 to 14 fatty acids or by mixing fats and oils containing other fats and oils.

Examples of fats and oils mainly containing saturated fatty acids having 6 to 14 carbon atoms as the fatty acid composition include coconut oil and palm kernel oil. Moreover, the mixed oil of the said fats and oils and other fats or the processed fats and oils which gave those hardening, fractionation, etc. can be utilized.
Examples of other oils and fats blended in coconut oil, palm kernel oil and the like are those derived from animals and plants that are usually used in foods, such as rapeseed oil, cottonseed oil, corn oil, sunflower oil, soybean oil, palm oil, milk Fat, beef tallow, pork tallow and those cured or transesterified or fractionated. These may be used in appropriate combination so that the unsaturated fatty acid in the fatty acid composition of the fat becomes 7% by mass or less.

  In this specification, fatty acid composition is prepared according to the standard oil analysis method (established by the Japan Oil Chemists' Society) (1991) “2.4.20.2-91 Preparation of fatty acid methyl ester (boron trifluoride-methanol method)”. Using the temperature rising gas chromatograph (5890 SERIESII; manufactured by Agilent Technologies Inc.) equipped with a flame ionization detector (FID), the standard oil analysis method (established by the Japan Oil Chemists' Society) (1993) “2.4. 21.3-77 Fatty acid composition (FID temperature rising gas chromatograph method) ”.

  Of the fatty acid composition of fats and oils, the sum of C6 to C14 saturated fatty acids is preferably 45% by mass or more, since separation for whey is unlikely to occur during storage and freezing and thawing. On the other hand, if the unsaturated fatty acid is 7% by mass or less of the fatty acid composition of fats and oils, it is preferable because separation for whey can be suppressed and it is difficult to solidify during freezing and thawing. In addition, it should just be 7 mass% or less, and does not need to be contained at all (namely, 0 mass%).

In addition to the above fats and oils, lipophilic emulsifiers, flavoring agents, coloring agents and the like may be added to the oil phase part of the oil-in-water emulsified oil / fat composition of the present invention. Examples of the emulsifier include low emulsifiers having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. May be used in appropriate combination.
In this invention, it is preferable that the oil-phase part mass with respect to the composition total mass is 5-45 mass%. This is because when the content is within this range, the flavor is not impaired when added to coffee or tea. In particular, when the oil phase part mass exceeds 45% by mass, it becomes greethy and the flavor tends to be impaired.

[Other additives]
In the composition of the present invention, the aqueous phase contains sodium caseinate, skim milk powder, sugars and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, hexameta Sodium phosphate, thickening polysaccharides and the like may be added.

  The oil-in-water emulsified oil / fat composition for beverage addition of the present invention may further contain saccharides for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.

  The oil-in-water emulsified oil / fat composition for beverage addition of the present invention can be added to various beverages. Specific examples include coffee, black tea, green tea, fruit drinks and the like.

(Method for producing oil-in-water emulsified oil / fat composition)
The oil-in-water emulsified oil / fat composition for beverage addition of the present invention can be produced by a general method for producing an oil-in-water emulsified oil / fat composition. To describe a typical method, the oil phase part is prepared by mixing and dissolving or dispersing the oil phase part material containing fats and oils. When an emulsifier is used and the emulsifier is lipophilic, it is added to a part or all of the raw oil and fat and dissolved or dispersed to prepare an oil phase part. Next, as aqueous phase, sodium caseinate, skim milk powder, saccharides and sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, dibasic sodium phosphate, sodium bicarbonate, sodium hexamethyl phosphate, Prepare by adding viscous polysaccharides to water.

  These oil phase part and water phase part are heated from 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. After preliminary emulsification, the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a UHT sterilization method using an intermediate heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.

Hereinafter, the present invention will be specifically described by way of examples, but is not limited to the examples.
(Examples 1-3 and Comparative Examples 1-2)
After heating 25.3 parts by mass of each oil and fat shown in Table 1 to 60 ° C., 0.5 parts by mass of citric acid monoglyceride and 0.2 parts by mass of sucrose fatty acid ester (HLB = 1) were added and dissolved and dispersed to prepare an oil phase component. .
60.degree. C. warm water 61.28 parts by mass, sodium caseinate 5 parts by mass, sugar alcohol (raw material DE = 30) 7% by mass, dipotassium hydrogen phosphate 0.2 parts by mass, trisodium citrate 0.2 parts by mass, carrageenan 0.02 parts by mass, An aqueous phase component was prepared by adding 0.3 parts by mass of sucrose fatty acid ester (HLB = 15) and dissolving.

In Table 1, “palm kernel oil fractionation high melting point portion” and “palm kernel oil fractionation low melting point portion” are obtained by dividing palm kernel oil into a high melting point portion and a low melting point portion by a fractionation method such as natural fractionation. Means each part.
In Table 1, the ascending melting point is a value measured based on the method described in “2.3.4.2-90 Melting Point (Increasing Melting Point)” of the Standard Oil Analysis Test (Established by the Japan Oil Chemists' Society).
In Table 1, the iodine value is a value measured based on the method described in “2.4.5.3-92 Iodine Value (Wiis-Cyclohexane Method)” of the standard oil and fat analysis test method (established by the Japan Oil Chemists' Society).

The oil phase component prepared above was blended with the water phase component (65 ° C.) prepared above, and the mixture was stirred at 65 ° C. for 10 minutes for preliminary emulsification. Next, using a homogenizer (“LAB1000” manufactured by SMT Co., Ltd.) at 65 ° C., homogenizing at 300 kg / cm ² , sterilizing by stirring at 75 ° C. for 15 minutes, and then using a homogenizer, 100 kg After homogenization at / cm ² , quenching (ice water) was performed to prepare an oil-in-water emulsified oil / fat composition.
The following evaluation test was performed on the obtained emulsion.

≪Measurement of viscosity≫
The viscosity of the emulsion was measured using a B-type viscometer (manufactured by Brookfield) with a No. 3 rotor and 30 rpm.
≪Measurement of particle size distribution≫
The average particle size and particle size distribution of the fats and oils that are the dispersed phase of the emulsion were measured using a particle size measuring device (“LA950” manufactured by HORIBA).

≪Storage stability test≫
The emulsion was stored at 5 ° C., and the viscosity was measured and the particle size distribution was measured. 100 ml of the emulsion was placed in a graduated cylinder and allowed to stand at 5 ° C. for 7 days, followed by observation of whey-like separation.
Table 3 shows the measurement results of viscosity, particle size and storage stability.

≪Freezing tolerance test≫
Place 5 ml of the emulsion in a sample container (capacity 15 ml), leave it at -20 ° C for 18 hours, thaw it at 5 ° C and 20 ° C for 8 hours, and then perform whey-like separation, visual observation of solidification, and measurement of particle size distribution. Performed (Tables 4 and 5).
-... no whey-like separation or solidification was observed.
± ... Slight whey-like separation or solidification was observed.
+ ... Whey-like separation or solidification was clearly observed.

≪Heat shock test≫
5 ml of the emulsion was put in a sample container (capacity 15 ml), allowed to stand at 40 ° C. for 8 hours, then cooled at 5 ° C. for 18 hours, whey-like separation, visual observation of solidification, and measurement of particle size distribution (Table) 6).
-... no whey-like separation or solidification was observed.
± ... Slight whey-like separation or solidification was observed.
+ ... Whey-like separation or solidification was clearly observed.

≪Storage stability test≫

≪Freezing tolerance test (thawing at 5 ℃) ≫

≪Freezing tolerance test (thawing at 20 ℃) ≫

≪Heat shock test≫

Further, as described below, each emulsion was added to coffee and iced coffee, and the presence or absence of an oil-off or feathering phenomenon was observed.
≪Coffee addition test≫
Add 5 ml of each of the emulsions of Examples and Comparative Examples from a height of 3 cm to 100 ml of coffee prepared at 65 ° C. (pH = 4.82), stir 10 times with a stir bar, and observe the presence of oil-off and feathering phenomenon Went.
No oil-off or feathering phenomenon was observed with the emulsions of any of the examples and comparative examples.

≪Ice coffee addition test≫
Add 5 ml of each emulsion of Examples and Comparative Examples from a height of 3 cm to 100 ml of coffee prepared at 5 ° C. (pH = 5.13), stir 20 times with a stir bar, and observe the presence of oil-off and feathering phenomenon Went.
No oil-off or feathering phenomenon was observed with the emulsions of any of the examples and comparative examples.

(Comparative Examples 3-5)
Attempts to produce an oil-in-water emulsified oil and fat composition in exactly the same manner as in Example 1 except that the oil and fat used in Example 1 shown in Table 1 was replaced with rapeseed oil having the fatty acid composition shown in Table 7 below. It was. However, in both cases, fat and oil crystals were separated during homogenization after preliminary emulsification, and it was impossible to produce an oil-in-water emulsified oil and fat composition.

As can be seen from the results of Comparative Example 1, the oil-in-water emulsified oil / fat composition for beverage addition produced using coconut oil having 7% by mass or more of the unsaturated fatty acids in the fatty acid composition of the oil / fat is storage stability. Does not show separation, oil-off, or feathering in tests, coffee addition tests, and ice coffee addition tests, but solidifies at the second time when thawed at 5 ° C and thawed at 20 ° C in the freeze resistance test It was found that it was not able to withstand use as a product.
In addition, as can be seen from Comparative Example 2, among the fatty acid composition of fats and oils, rapeseed hydrogenated oil in which the sum of C6-C14 saturated fatty acids is 45% by mass or less and unsaturated fatty acids are 7% by mass or more of the whole. The oil-in-water emulsified oil / fat composition for use in beverages produced using the product does not show separation, oil-off, or feathering phenomena in the storage stability test, coffee addition test, and ice coffee addition test. In the 4th freeze-thaw, the 20 ° C freeze-tolerance test showed solidification and whey-like separation in the 3rd freeze-thaw, and it was found that the product was not resistant to commercial use.
Moreover, as can be seen from Comparative Examples 3 to 5, when fats and oils having a sum of C6 to C14 saturated fatty acids of 45% by mass or less are used in the fatty acid composition of the fats and oils, the fat and oil crystals are separated during homogenization after preliminary emulsification. Thus, it was impossible to produce an oil-in-water emulsified fat composition.
On the other hand, as shown in Examples 1 to 3, the water for beverage addition produced using fats and oils whose fatty acid composition is 45% by mass or more of C6-C14 saturated fatty acids and whose unsaturated fatty acid is 7% by mass or less. The medium oil emulsified oil / fat composition was good in the storage stability test, the coffee addition test, and the ice coffee addition test, showing no separation, oil-off, or feathering phenomenon. In the freezing tolerance test, neither thawed at 5 ° C. nor 20 ° C. showed any solidification or whey-like separation, and the emulsion stability was extremely high.

Claims (3)

An oil phase part containing an oil and fat and an aqueous phase part are mixed and homogenized by a homogenizer to obtain a coffee cream , wherein the oil and fat contained in the oil phase part is a C6-C14 saturated fatty acid. It has a fatty acid composition in which the sum is 45% by mass or more and the unsaturated fatty acid is 0% by mass. Furthermore, palm kernel fractionated low melting point hardened oil, palm kernel fractionated high melting point hardened oil, and palm kernel fractionated high melting point The said coffee cream which consists of fats and oils selected from the group which consists of mixed oil of hardened oil and rape hardened oil. The coffee cream according to claim 1, wherein the mass of the oil phase part is 5 to 45% by mass relative to the total mass of the composition. A method for producing a coffee cream comprising mixing an oil phase part containing fats and oils with a water phase part and homogenizing the mixture with a homogenizer , wherein the fats and oils contained in the oil phase part are C6-C14 saturated fatty acids Is a fatty acid composition having an unsaturated fatty acid content of 0% by mass and further, palm kernel fractionated low melting point hardened oil, palm kernel fractionated high melting point hardened oil, and palm kernel fractionated high melting point The said manufacturing method which consists of fats and oils selected from the group which consists of mixed oil of part hardened oil and rape hardened oil .