JP5128982B2 - Water-in-oil cream - Google Patents

Description

  The present invention relates to a water-in-oil cream having a very good milk flavor and mouth melt and a method for producing the same, and the water-in-oil cream is particularly suitable for a confectionery bread filling cream.

  Fresh cream made by centrifugation from milk not only has a good milk flavor, but also has an oil-in-water emulsification type and a good melt in the mouth of milk fat, so it is better than any existing cream. Mouth melting is excellent. For this reason, various attempts have been made so far to bring water flavor and mouth melt close to fresh cream even in water-in-oil creams (creams whose emulsion type is water-in-oil type), especially confectionery bakery filling creams. ing.

As a method of improving the milk flavor and mouth melt of such a water-in-oil cream, for example, milk proteins such as skim milk powder, whey protein, casein, and metal salts and concentrates thereof are added to improve the milk flavor. The method of improving is mentioned (for example, refer patent documents 1-3). However, proteins are generally poorly soluble in water, and water-in-oil creams cannot contain more water than oil-in-water creams. Addition of a large amount of protein to the aqueous phase that is difficult to dissolve and can improve the milk flavor results in a rough texture, poor emulsifiability, or a bitter taste of the protein itself. Was not sufficient as a method for improving the milk flavor and mouth melting of water-in-oil creams. For this reason, the protein of milk origin is modified, and the method of adding the complex of milk protein and organic acid monoglyceride (for example, refer to patent documents 4), The method of adding the complex of fatty acid and milk proteins (for example, patent documents) However, these methods have a problem that the flavor is poor, for example, the flavor of organic acid monoglyceride or free fatty acid remains.
Thus, when trying to improve milk flavor using milk protein, milk flavor could not be improved with a small amount of addition.

  Here, as an example of improving the milk flavor and mouth melting of the water-in-oil emulsified oil / fat composition with milk components other than protein, a milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by weight or more (For example, see Patent Document 6). In this method, the emphasis component, which is inherently oil-soluble, called phospholipid contained in the milk raw material is contained in the aqueous phase to improve the flavor expression. There has been a demand for a method of obtaining a water-in-oil cream having a good milk flavor and mouth melt even in a state that does not contain an emulsifying component or an emulsifier.

JP-A 63-291536 JP 04-197132 A JP-A-11-243856 JP 08-000170 A JP 09-003479 A JP 2004-267166 A

  Accordingly, an object of the present invention is to provide a water-in-oil suitable for confectionery bakery filling creams, having a good milk flavor and mouth melt like fresh cream, without containing an emulsifier or emulsifying component in the aqueous phase. It is in providing a type | mold cream and its manufacturing method.

  The present invention provides a water-in-oil cream containing milk protein and whey mineral, preferably a water-in-oil cream containing a whey mineral having a specific composition as the whey mineral, having good milk flavor and mouth melt. In particular, it has been found that, in contrast to the conventional way of thinking, when the aqueous phase does not contain an emulsifying component, it exhibits extremely good dissolution in the mouth.

The present invention has been made on the basis of the above findings. In the aqueous phase, whey minerals containing 0.001 to 2.5% by mass of milk protein and less than 2% by mass of calcium in solids are mixed with solid content of whey minerals. As a water-in-oil cream, characterized in that it contains 0.001 to 10% by mass of a polyglycerin fatty acid ester in which the main constituent fatty acid is unsaturated and the HLB is 9 or more. This achieves the above object.

Further, the present invention provides a method for producing the above water-in-oil cream, wherein the milk protein is 0.001 to 2.5% by mass, and the calcium content in the solids is less than 2% by mass. In an oil characterized by being obtained by emulsifying an aqueous phase containing 0.001 to 10% by weight as an oil phase and an oil phase containing a polyglycerin fatty acid ester whose main constituent fatty acid is unsaturated and whose HLB is 9 or more The object is achieved by providing a method for producing a water-type cream.

  Hereinafter, the water-in-oil cream of the present invention will be described in detail based on preferred embodiments.

First, the whey mineral used in the present invention will be described in detail.
The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a characteristic of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey used as a raw material.

As the whey mineral used in the present invention, the calcium content in the solid content is less than 2% by mass, preferably less than 1% by mass in terms of obtaining a water-in-oil cream having better milk flavor and mouth melt. It uses the whey mineral. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily treated with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. A method using acid whey using reduced milk or a method obtained by inserting a step of removing calcium when producing whey minerals from sweet whey can be mentioned. In terms of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after the mineral is concentrated to some extent when producing whey minerals from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  Content of the said whey mineral in the water-in-oil cream of this invention is 0.001-10 mass% as a solid content in an aqueous phase, Preferably it is 0.1-5 mass%, More preferably, it is 1-5. % By mass. When the content of the whey mineral is less than 0.001% by mass, the effect of the present invention (good flavor and mouth melt like fresh cream) is hardly seen, and when the content exceeds 10% by mass, bitterness is reduced. In addition to the possibility of feeling, it may cause emulsification failure during long-term storage or storage at high temperatures, causing water separation or oil separation.

Next, the milk protein used in the present invention will be described in detail.
The water-in-oil cream of the present invention contains milk protein. Milk protein is roughly classified into casein protein and whey protein, and either casein protein or whey protein may be used, or these may be used together, but in the present invention, from the point of having a good mouth melt. The casein protein and the whey protein are preferably used in combination.

  Content of the said milk protein is 0.001-2.5 mass% in the water phase of the water-in-oil cream of this invention, Preferably it is 0.1-2.5 mass%, More preferably, it is 1-2. 5% by mass. When the milk protein content is less than 0.001% by mass, a milk flavor cannot be obtained, and the meltability in the mouth tends to deteriorate. Also, if the milk protein content exceeds 2.5% by mass, the mouth melt tends to be poor, and the water-in-oil cream may become too hard, the texture may not be smooth, and the plasticity may not be exhibited. .

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein and the like alone, a mixture thereof, or a food material containing these, alkaline casein (caseinate), acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone and the like, mixtures thereof, food materials containing them, whey protein, whey, whey powder, dehydrated Examples thereof include lactose whey, delactose whey powder, and whey protein concentrate (whey protein concentrate). One or more selected from these can be used.

  Examples of the food material containing the milk protein include milk materials containing both the casein protein and the whey protein, such as raw milk, cow milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, and sugar-free skim milk. , Skim milk, butter milk, butter milk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, natural cheese, processed cheese, etc. 1 type (s) or 2 or more types selected from can be used.

  When the casein protein and the whey protein are used in combination, the mass ratio of the contents of both proteins is casein protein: whey protein = 40: 60 to 85:15, particularly 45:55 to 75:25. It is preferable in terms of achieving smooth physical properties with no sag. If the mass ratio of the casein protein is larger than the above range, there is a risk of a voluminous texture, and if it is less than this range, the body feeling is poor and the physical properties may not exhibit plasticity.

In the water-in-oil cream of the present invention, when the water phase does not contain an emulsifying component, a better milk flavor and mouth melt like fresh cream can be obtained. In this case, even if an emulsified component is contained in the oil phase, this effect is not hindered.
Here, examples of the emulsifying component include food materials containing an emulsifier and an emulsifying component.

  Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester, glycerin acetic 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 acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, etc. be able to.

  Here, it is not clear why the milk flavor and mouth melt of a water-in-oil cream containing a specific amount of milk protein and whey minerals in the aqueous phase and no emulsifying component in the aqueous phase are improved, Perhaps, when milk protein is low and whey minerals are present in a certain amount or more, demulsification tends to occur, and when put in the mouth, the emulsification is instantaneously broken, resulting in a sharp mouth melt and flavor. If an emulsified component is present in the water phase, it is considered that the demulsification is inhibited.

The water-in-oil cream of the present invention, the oil phase, is the main constituent fatty acid unsaturation, by HLB contains 9 or more polyglycerol fatty acid ester le, it is possible to further improve the meltability in the mouth . This is probably because the demulsification is promoted by including the component in the oil phase. The HLB is more preferably 11 or more. Moreover, although the upper limit of the HLB is 20 normally, it is not restricted to this and may be more.

A said major constituent fatty acids unsaturated, HLB is definitive to 9 or more polyglycerol fatty acid ester le, as the main constituent fatty acid group, palmitoleic acid as an example, oleic acid, elaidic acid, linoleic acid, linolenic Examples thereof include unsaturated fatty acid groups such as an acid group, an arachidonic acid group, and an erucic acid group. However, the fatty acid group is not particularly limited, and may be an unsaturated fatty acid. Among the above examples, an oleic acid group is particularly preferable in terms of stability over time. If the main constituent fatty acid is not an unsaturated fatty acid, the excellent effect of the present invention cannot be obtained.
Incidentally, the main constituent fatty acids and unsaturated fatty acids, the polyglycerol fatty acid ester le fatty acids more than 60% contained, preferably 80% or more, more preferably refers to 100% is an unsaturated fatty acid.

The polyglycerol fatty acid ester is not limited as long as the polymerization degree of glycerol and the number of ester bonds can give an HLB of 9 or more, but preferably the polymerization degree of glycerol is 4 to 10, more preferably 6. The polyglycerol fatty acid ester whose number of ester bonds in one molecule is preferably 1 to 7, more preferably 1 to 5, and most preferably 1 to 2 is preferable .

In the present invention, is the main constituent fatty acid unsaturated, content having an HLB of 9 or more polyglycerol fatty acid ester le, in a water-in-oil cream, preferably 0.01 to 4% by weight (composition basis) More preferably, it is 0.1-2.0 mass%. Is the main constituent fatty acid unsaturation in the HLB of 9 or more polyglycerol fatty acid ester le is less than 0.01 wt%, it is impossible to improve the meltability in the mouth, and if more than 4 wt%, the emulsifier odor occurs Or a problem may occur in emulsification when producing a water-in-oil cream, which is not preferable.

The edible fat used in the water-in-oil cream of the present invention may be any edible fat, and representative examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower Examples include oils and fats that are liquid at room temperature, such as sunflower oil, but also oils that are solid at room temperature such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and milk fat. It is also possible to use fats and oils that have been subjected to physical or chemical treatment such as edible fats and oils, such as hydrogenated oil, fractionated oil and transesterified oil.
In addition, the content of the edible fat / oil in the water-in-oil cream of the present invention is preferably 18 to 80% by mass, more preferably 28 to 70% by mass, for stabilization of the water-in-oil emulsification. Preferably it is 38-60 mass%.

  The water content in the water-in-oil cream of the present invention is not particularly limited, but is preferably 10 to 80% by mass, more preferably 10 to 60% by mass, and still more preferably 20 to 50% by mass. %.

  In addition to the milk protein, whey mineral, edible oil and fat, and water, the water-in-oil cream of the present invention usually contains other ingredients known to be used in water-in-oil creams. It can be used arbitrarily as long as the object of the present invention is not impaired.

  Other ingredients include emulsifiers, starches, fibers, thickening polysaccharides and other stabilizers, proteins other than milk proteins, eggs, sugars, fruits, fruit juices, jams, cacao and cacao products, nut paste, spices , Tea, liquor, cereals, beans, vegetables, meat, seafood, coffee and coffee products, etc., acidulants such as acetic acid, lactic acid, gluconic acid, seasonings, enzymes, flavorings, colorants, foods Examples thereof include food materials and food additives such as preservatives, shelf life improvers, antioxidants, and pH adjusters.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Examples include carrageenan, alginic acid, alginate, farcellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like. These stabilizers can be used alone or in combination of two or more.
The content of the stabilizer is preferably 0 to 30% by mass, more preferably 0 to 5% by mass in the water-in-oil cream of the present invention.

The above-mentioned “protein other than milk protein” is not particularly limited. For example, wheat protein such as serum albumin, gliadin, glutenin, prolamin, glutelin, soy protein, pea protein, corn protein, and other animal and vegetable properties. Examples include proteins such as proteins, hydrolysates thereof, and food materials containing them.
These “proteins other than milk protein” may be added as one or two or more proteins or in the form of a food material containing one or two or more proteins depending on the purpose.
The content of the “protein other than milk protein” is preferably 0 to 5% by mass, more preferably 0 to 1% by mass in the water-in-oil cream of the present invention.

The saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, Examples include sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, etc. . These saccharides can be used alone or in combination of two or more.
The content of the saccharide is preferably 0 to 50% by mass, more preferably 0 to 30% by mass in the water-in-oil cream of the present invention.

Next, the manufacturing method of the water-in-oil cream of the present invention will be described below.
The method for producing a water-in-oil cream according to the present invention comprises 0.001 to 2.5% by mass of milk protein and 0.001 to 1.0% of whey mineral having a calcium content of less than 2% by mass as a solid content. An aqueous phase containing 10% by mass and an oil phase containing a polyglycerin fatty acid ester whose main constituent fatty acid is unsaturated and whose HLB is 9 or more are emulsified. In this case, it is preferable that the aqueous phase does not contain an emulsifying component.

  The water-in-oil type in the present invention refers to a form in which water or water-based particles are dispersed in a continuous oil phase. Specific emulsification forms include not only the W / O type but also the O / W / O type and the O / O type, and in particular, the O / O type emulsified form is similar to butter. Particularly preferred.

  Below, the manufacturing method of the water-in-oil type cream of this invention is further explained in full detail for every emulsification form of W / O type, O / W / O type, and O / O type.

First, a method for producing a water-in-oil cream according to the present invention in the form of a W / O emulsion will be described below.
A water phase is prepared by adding and mixing 0.001 to 2.5% by mass of milk protein, 0.001 to 10% by mass of whey mineral as a solid content, and other components as necessary. On the other hand, if necessary, other components are added to and mixed with the oil and fat to prepare an oil phase. These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.
Next, the water phase and the oil phase are mixed and emulsified to obtain a W / O type emulsion. And it is desirable to sterilize this W / O type emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, the W / O emulsion is cooled and plasticized to obtain the water-in-oil cream of the present invention in the form of a W / O emulsion. Equipment for cooling and plasticizing includes closed continuous tube coolers such as margarine manufacturing machines such as botatas, combinators, and perfectors, plate heat exchangers, etc., and open-type diacoolers and compressors. Examples include combinations of lectors.
Further, in any of the production steps when producing the water-in-oil cream of the present invention in the form of a W / O emulsion, nitrogen or air may or may not be included.
In the W / O type emulsified water-in-oil cream of the present invention thus obtained, the ratio of the oil phase to the aqueous phase is a mass ratio, preferably 40 to 90:10 to 60, and more preferably. Is 50 to 85:15 to 50, more preferably 65 to 80:20 to 35.

Next, a method for producing the water-in-oil cream of the present invention in the form of an O / W / O type emulsion will be described below.
A water phase is prepared by adding and mixing 0.001 to 2.5% by mass of milk protein, 0.001 to 10% by mass of whey mineral as a solid content, and other components as necessary. On the other hand, an oil phase 1 (inner oil phase) added and mixed with oil and fat as necessary, and an oil phase 2 (outer oil phase) with other components added and mixed as needed are prepared. These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.
Next, the aqueous phase and the oil phase 1 are mixed and emulsified to obtain an O / W emulsion. Next, this O / W type emulsion is charged into the oil phase 2 to obtain an O / W / O type emulsion. And it is desirable to sterilize this O / W / O type emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the O / W / O emulsion is cooled and plasticized to obtain the water-in-oil cream of the present invention in the form of an O / W / O emulsion. Equipment for cooling and plasticizing includes closed continuous tube coolers such as margarine manufacturing machines such as botatas, combinators, and perfectors, plate heat exchangers, etc., and open-type diacoolers and compressors. Examples include combinations of lectors.
Further, in any of the production steps when producing the O / W / O type emulsified water-in-oil cream of the present invention, nitrogen, air, etc. may or may not be included.
In the water-in-oil cream of the O / W / O type emulsified form thus obtained, the ratio of the oil phase 1 (inner oil phase), the water phase and the oil phase 2 (outer oil phase) is a mass ratio. Preferably, it is 25-55: 25-55: 10-30, More preferably, it is 30-50: 30-50: 10-30, More preferably, it is 35-45: 35-45: 15-25.

Next, a method for producing the water-in-oil cream of the present invention in the form of an O / O emulsion will be described.
The O / O type emulsified form is a kind of O / W / O type emulsified form, and refers to a state in which many O / W emulsions having one inner oil phase exist in the outer oil phase. . Examples of the method for producing an O / O type emulsified water-in-oil cream include the following four methods.

The first method will be described below.
A water phase is prepared by adding and mixing 0.001 to 2.5% by mass of milk protein, 0.001 to 10% by mass of whey mineral as a solid content, and other components as necessary. On the other hand, an oil phase 1 (inner oil phase) added and mixed with oil and fat as necessary, and an oil phase 2 (outer oil phase) with other components added and mixed as needed are prepared. These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.
Then, the oil phase 1 (inner oil phase), the water phase and the oil phase 2 (outer oil phase) are emulsified to produce an O / W / O type emulsion. Next, it is desirable to sterilize the O / W / O emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the O / W / O emulsion is cooled, plasticized, and phase-inverted to obtain an O / O water-in-oil cream of the present invention. Examples of the equipment for cooling, plasticizing, and phase inversion include hermetic continuous tube coolers, for example, margarine manufacturing machines such as botatas, combinators, and perfectors, plate heat exchangers, and the like. The combination of a cooler and a compressor is mentioned.
Moreover, it does not matter whether nitrogen, air, or the like is included in the manufacturing process of the first method.

The second method will be described below.
A water phase is prepared by adding and mixing 0.001 to 2.5% by mass of milk protein, 0.001 to 10% by mass of whey mineral as a solid content, and other components as necessary. On the other hand, if necessary, other components are added to and mixed with the oil and fat to prepare an oil phase. These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.
Then, the water phase and the oil phase are emulsified to obtain an O / W type emulsion. Next, it is desirable to sterilize the O / W emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the O / W emulsion is cooled, plasticized, and phase-inverted to obtain an O / O type water-in-oil cream of the present invention. Examples of the equipment for cooling, plasticizing, and phase inversion include hermetic continuous tube coolers, for example, margarine manufacturing machines such as botatas, combinators, and perfectors, plate heat exchangers, and the like. The combination of a cooler and a compressor is mentioned.
Moreover, it does not matter whether nitrogen, air or the like is included in the manufacturing process of the second method.

The third method will be described below.
A water phase is prepared by adding and mixing 0.001 to 2.5% by mass of milk protein, 0.001 to 10% by mass of whey mineral as a solid content, and other components as necessary. On the other hand, if necessary, other components are added to and mixed with the oil and fat to prepare an oil phase. These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.
Then, the water phase and the oil phase are emulsified to obtain a W / O type emulsion. Next, it is desirable to sterilize the W / O emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the W / O emulsion is phase-inverted to obtain an O / W emulsion. Examples of the phase inversion equipment include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler and a compressor. A combination etc. are mentioned.
Next, the O / W emulsion is cooled, plasticized, and phase-inverted to obtain an O / O type water-in-oil cream of the present invention. Examples of the equipment for cooling, plasticizing, and phase inversion include hermetic continuous tube coolers, for example, margarine manufacturing machines such as botatas, combinators, and perfectors, plate heat exchangers, and the like. The combination of a cooler and a compressor is mentioned.
Further, nitrogen, air, etc. may or may not be included in the manufacturing process of the third method.

The fourth method will be described below.
A water phase is prepared by adding and mixing 0.001 to 2.5% by mass of milk protein, 0.001 to 10% by mass of whey mineral as a solid content, and other components as necessary. On the other hand, if necessary, other components are added to and mixed with the oil and fat to prepare an oil phase. These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.
Then, the water phase and the oil phase are emulsified to obtain a W / O type emulsion. Next, it is desirable to sterilize the W / O emulsion. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, the W / O emulsion is phase-inverted to obtain an O / W / O emulsion. Examples of the phase inversion equipment include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler and a compressor. A combination etc. are mentioned.
Next, the O / W / O emulsion is cooled, plasticized, and phase-inverted to obtain an O / O water-in-oil cream of the present invention. Examples of the equipment for cooling, plasticizing, and phase inversion include hermetic continuous tube coolers, for example, margarine manufacturing machines such as botatas, combinators, and perfectors, plate heat exchangers, and the like. The combination of a cooler and a compressor is mentioned.
Further, nitrogen, air, etc. may or may not be included in the manufacturing process of the fourth method.
In the water-in-oil type cream of the present invention in the form of an O / O type emulsion thus obtained, the ratio of the oil phase 1 (inner oil phase), the water phase and the oil phase 2 (outer oil phase) is a mass ratio. Preferably, it is 15-45: 35-65: 5-35, More preferably, it is 20-40: 40-60: 10-30, More preferably, it is 25-35: 45-60: 10-25.

  Of course, it is possible to add other components to the water-in-oil cream obtained by the above method, or to make it contain gas by a method such as creaming.

Examples of the use of the water-in-oil cream of the present invention include kneading, filling (including sand, topping, spread, coating, etc.), spray, cooking, etc. In particular, it can be suitably used as a confectionery bread filling cream.
Moreover, the usage-amount in the said use of the water-in-oil cream of this invention changes with each use, and is not restrict | limited in particular.

EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples and comparative examples. Examples 1 to 5, 7 and 8 are reference examples.

<Manufacture of whey minerals>
[Production Example 1]
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then this is further concentrated by an evaporator, Whey mineral A having a solid content of 98% by mass was obtained by spray drying. The calcium content in the solid content of the obtained whey mineral A was 2.2% by mass.

[Production Example 2]
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat treatment at 80 ° C. for 20 minutes The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral B having a solid content of 98% by mass was obtained by spray drying. The calcium content in the solid content of the obtained whey mineral B was 0.4% by mass.

<Manufacture of water-in-oil cream>
In the following Examples 1 to 7 and Comparative Examples 1 to 5 , W / O type water-in-oil creams were prepared, and in Examples 8 to 11 below, O / W / O type water-in-oil type. A cream was made.

[Example 1]
41.1 parts by mass of a random transesterified oil and fat of a blended oil obtained by mixing palm kernel oil and palm extremely hardened oil at 70:30, 28 parts by mass of corn oil, 0.2 parts by mass of lecithin, 0.1 parts by mass of perfume, and pigment solution Oil phase consisting of 0.1 parts by weight, skim milk powder (milk protein content: 36% by weight) 1 part by weight, upper white sugar 14.4 parts by weight, water 14.5 parts by weight, salt 0.2 parts by weight, A W / O emulsion was obtained by mixing and emulsifying an aqueous phase composed of 0.4 part by mass of whey mineral A at a temperature of 45 to 55 ° C. This W / O type emulsion was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to produce a W / O type water-in-oil cream.

[Example 2]
A W / O water-in-oil cream was produced in the same manner as in Example 1 except that whey mineral B was used instead of whey mineral A used in Example 1.

Example 3
Example except that the blending amount of whey mineral B was changed from 0.4 parts by weight to 0.1 parts by weight and the water blending amount was changed from 14.5 parts by weight to 14.8 parts by weight. In the same manner as in No. 2, a W / O water-in-oil cream was produced.

Example 4
Example 2 with the exception that the blending amount of whey mineral B was changed from 0.4 parts by weight to 1 part by weight and the water blending amount was changed from 14.5 parts by weight to 13.9 parts by weight. Similarly, a W / O type water-in-oil cream was produced.

Example 5
Except for changing the blending amount of skim milk powder from 1 part by mass to 2 parts by mass, and also changing the blending amount of water from 14.5 parts by mass to 13.5 parts by mass, A W / O type water-in-oil cream was produced.

Example 6
0.4 parts by mass of polyglycerin fatty acid ester (hexaglycerin monooleate: SY glycerin MO5S: manufactured by Sakamoto Yakuhin Co., Ltd., HLB = 12, degree of polymerization of glycerin = 6) in the oil phase, together with palm kernel oil W / O was carried out in the same manner as in Example 2 except that the blending amount of the random transesterified oil and fat of the blended oil obtained by mixing the palm extremely hardened oil at 70:30 was changed from 41.1 parts by mass to 40.7 parts by mass. A mold of water-in-oil cream was produced.

Example 7
The polyglycerin fatty acid ester used in Example 6 was added to the aqueous phase instead of the oil phase, and the blending amount of the random transesterified oil and fat of the blended oil in which palm kernel oil and palm extremely hardened oil were mixed at 70:30. In the W / O type oil, the same as in Example 2, except that the amount of water was changed from 40.7 parts by mass to 41.1 parts by mass and the amount of water was changed from 14.5 parts by mass to 14.1 parts by mass. A water-type cream was produced.

[Comparative Example 1]
W / O type water-in-oil in the same manner as in Example 2 except that whey mineral B was not added and the amount of water was changed from 14.5 parts by weight to 14.9 parts by weight. A mold cream was produced.

[Comparative Example 2]
The whey mineral B was not added, and the addition amount of salt was changed from 0.2 parts by mass to 0.6 parts by mass, and the amount of water was changed from 14.5 parts by mass to 14.9 parts by mass. Produced a W / O water-in-oil cream in the same manner as in Example 2.

[Comparative Example 3]
W / O type water-in-oil cream as in Example 2 except that skim milk powder was not added and the amount of water was changed from 14.5 parts by mass to 15.5 parts by mass. Manufactured.

[Comparative Example 4]
Instead of 1 part by weight of skim milk powder, whey protein concentrate (milk protein content:
80% by mass) W / O type was used in the same manner as in Example 2 except that 2.2 parts by mass was used and the amount of water was changed from 14.5 parts by mass to 13.3 parts by mass. A water-in-oil cream was prepared.

[Comparative Example 5]
In the same manner as in Example 2, except that skim milk powder was not added, and the addition amount of whey mineral B was changed to 1 part by mass and the blending amount of water was changed from 14.5 parts to 14.9 parts by mass. W / O type water-in-oil cream was manufactured.

  About W / O type water-in-oil creams obtained in Examples 1 to 7 and Comparative Examples 1 to 5 creamed to a specific gravity of 0.8 using a tabletop mixer, and about melting in the mouth Was evaluated in 7 stages according to the following evaluation criteria, and the milk flavor was evaluated in 5 stages according to the following evaluation criteria, and the results are shown in Table 1.

<Evaluation criteria for melting in mouth>
◎ +: Dispersibility in the mouth is extremely excellent and the mouth melts very well. ◎: Dispersibility in the mouth is excellent and the mouth melts very well. ○ +: The mouth melts very well. ○: The mouth melts well. X: Slightly poor melting in the mouth x: Poor solubility in the mouth, poor melting in the mouth xx: Extremely poor melting in the mouth.

<Milk flavor evaluation criteria>
A: Extremely good milk flavor O: Good milk flavor Δ: Slightly poor milk flavor ×: Poor milk flavor XX: Milk flavor is very weak or not at all.

As can be seen from Table 1 above, the oils of Examples 1 to 7 containing 0.001 to 2.5% by mass of milk protein and 0.001 to 10% by mass of whey mineral as solids in the aqueous phase. It can be seen that the water-in-water cream is good in both mouth melting and milk flavor.
In particular, when Examples 2 and 6 are compared with Example 7, the water-in-oil creams of Examples 2 and 6 that do not contain an emulsifying component in the aqueous phase are Example 7 that contains the emulsifying component in the aqueous phase. Compared to the water-in-oil cream, it is clear that both the mouth melt and the milk flavor are superior.
In particular, when Example 1 and Example 2 are compared, the water-in-oil cream of Example 2 using whey minerals with a low calcium content contains whey minerals with a calcium content of 2% by mass or more. It can be seen that the milk flavor is particularly superior to the water-in-oil cream of Example 1 used.
In addition, the water-in-oil cream of Example 4 in which the whey mineral content in the aqueous phase is 1 to 2% by mass, and the polybasic fatty acid is unsaturated in the oil phase and the HLB is 9 or more. It turns out that the water-in-oil type cream of Example 6 which mix | blended glycerol fatty acid ester and / or sucrose fatty acid ester is good in both mouth melt and milk flavor.
In contrast, the water-in-oil creams of Comparative Examples 1 and 2 that do not contain whey minerals, and Comparative Examples 3 and 4 in which the milk protein content is outside the range of 0.001 to 2.5% by mass in the aqueous phase. No. 5, a good milk flavor is not obtained, and in particular, a water-in-oil cream of Comparative Examples 1 and 2 that does not contain whey minerals, or a comparison in which the milk protein content exceeds 2.5% by mass in the aqueous phase The water-in-oil cream of Example 4 was poorly melted in the mouth.

Example 8
Random transesterified oil and fat 18 parts by mass of blended oil in which palm kernel oil and palm extremely hardened oil are mixed at 70:30, 12 parts by mass of corn oil, 0.24 parts by mass of lecithin, polyglycerin fatty acid ester (SY Glyster MO5S: Sakamoto Yakuhin) Co., Ltd., HLB = 11) Oil phase 1 as the innermost phase consisting of 0.4 parts by weight, skim milk powder 1 part by weight, liquid sugar (water 25% by weight) 34.41 parts by weight, water 18 parts by weight, The aqueous phase consisting of 0.15 parts by weight of sodium chloride, 0.4 parts by weight of whey mineral A and 0.35 parts by weight of fragrance is gently stirred (so as not to separate) at 50 to 60 ° C. An O / W emulsion was obtained through a homogenizer. Next, 9 parts by mass of a random transesterified oil and fat, 6 parts by mass of corn oil, sucrose fatty acid of a blended oil obtained by mixing this O / W emulsion with a separately prepared palm kernel oil and palm extremely hardened oil at 70:30 50-60 ° C. in oil phase 2, which is the outermost phase consisting of 0.03 parts by weight of ester (Ryoto Sugar Ester SE-S-1170: manufactured by Mitsubishi Chemical Foods Corporation, HLB = 11) and 0.02 parts by weight of dye solution The mixture was mixed by mixing and quenched and plasticized with a botter to obtain an O / W / O type water-in-oil cream having a mass ratio of the inner oil phase, the aqueous phase, and the outer oil phase of 31:54:15. In the rapid cooling plasticization step, nitrogen gas was blown to set the specific gravity of the water-in-oil cream to 0.7.

Example 9
The mass ratio of the inner oil phase, the water phase and the outer oil phase was 31:54 except that whey mineral B was used instead of whey mineral A used in Example 8, as in Example 8. 15 O / W / O type water-in-oil creams were produced.

Example 10
Random transesterified oil and fat 18 parts by mass of blended oil in which palm kernel oil and palm extremely hardened oil are mixed at 70:30, 12 parts by mass of corn oil, 0.24 parts by mass of lecithin, polyglycerin fatty acid ester (SY Glyster MO5S: Sakamoto Yakuhin) Co., Ltd., HLB = 11) Oil phase 1 which is the innermost phase comprising 0.4 parts by mass, skim milk powder 1 part by mass, spray-dried powder coffee 1 part by mass, liquid sugar (water content 25% by mass) 64 parts by weight, 18 parts by weight of water, 0.07 parts by weight of sodium chloride, 0.3 parts by weight of whey mineral B, and 0.3 parts by weight of perfume are gently mixed at 50 to 60 ° C. ) The mixture was then passed through a homogenizer to obtain an O / W emulsion. Next, 9 parts by mass of a random transesterified oil and fat, 6 parts by mass of corn oil, sucrose fatty acid of a blended oil obtained by mixing this O / W emulsion with a separately prepared palm kernel oil and palm extremely hardened oil at 70:30 50 to 60 in oil phase 2 which is 0.03 parts by mass of ester ((Ryoto Sugar Ester SE-S-1170: manufactured by Mitsubishi Chemical Foods Corporation, HLB = 11) and 0.02 parts by mass of pigment solution O / W / O type water-in-oil cream having a mass ratio of 31:54:15 of the inner oil phase, the aqueous phase, and the outer oil phase was obtained by mixing at 0 ° C. and rapid cooling plasticization with a botter. In the quenching plasticization step, nitrogen gas was blown to set the specific gravity of the water-in-oil cream to 0.7.

Example 11
In place of 1 part by mass of the spray-dried powder coffee used in Example 10, the cacao powder was changed to 4.5 parts by mass, and the amount of water was changed from 18 parts by mass to 15 parts by mass. Except that the liquid sugar was changed from 33.64 parts by mass to 33.14 parts by mass, in the same manner as in Example 10, the mass ratio of the inner oil phase, the aqueous phase and the outer oil phase was 31/54: 15 O / A W / O type water-in-oil cream was produced.

  O / W / O type water-in-oil type creams obtained in Examples 8 to 11 were tasted, melted in the mouth, and milk flavor according to the same evaluation criteria as in Examples 1 to 7 and Comparative Examples 1 to 5 above. Flavor evaluation was performed in 5 stages, and the results are shown in Table 2.

  As can be seen from Table 2 above, the water phase contains 0.001 to 2.5% by mass of milk protein and 0.001 to 10% by mass of whey mineral as a solid content, It does not contain an emulsifying component, and the main constituent fatty acid is unsaturated in the oil phase, and the HLB contains a polyglycerin fatty acid ester and / or a sucrose fatty acid ester of 9 or more. It can be seen that the water-in-oil creams of Examples 8 to 11 which are / O type have a very good mouth melt as well as a good milk flavor.

Claims (3)

  The aqueous phase contains 0.001 to 2.5% by mass of milk protein and 0.001 to 10% by mass of whey mineral having a calcium content of less than 2% by mass as a solid content, and an oil phase. A water-in-oil cream comprising a polyglycerol fatty acid ester having a main constituent fatty acid unsaturated and an HLB of 9 or more.   The water-in-oil cream according to claim 1, wherein the water phase does not contain an emulsifying component. A method for producing a water-in-oil cream according to claim 1 or 2 , wherein the milk protein is 0.001 to 2.5% by mass and the calcium content in the solid content is less than 2% by mass. It is characterized by being obtained by emulsifying an aqueous phase containing 0.001 to 10% by mass as a solid content and an oil phase containing a polyglycerol fatty acid ester in which the main constituent fatty acid is unsaturated and HLB is 9 or more. A method for producing a water-in-oil cream.