JP5365000B2 - Oil-in-water emulsion - Google Patents

Description

  The present invention relates to an oil-in-water emulsion containing an ash content in a solid content derived from milk of 11% by weight or more, a material containing milk protein and lactose as main components, and a thickening polysaccharide. The present invention relates to a foamable oil-in-water emulsion excellent in physical properties such as flavors such as milky taste, rich taste and unpleasant taste, shape retention and hardness.

In recent years when resource problems and environmental problems are screamed, cheese whey and casein whey obtained as by-products in cheese manufacture and casein manufacture are about 6% by weight as solids, and most are water. Is thrown away as it is or is used as livestock feed, and very little is used as food. Whey powder is obtained by pulverizing these raw materials for use in foods, and the component values thereof are (protein: 12% by weight, sugar: 72% by weight, ash content: 8% by weight).
However, in recent years, water pollution and environmental pollution due to the disposal of whey has been regarded as a problem, and due to the shortage of food resources, there has been an increasing global movement to actively use whey in a highly effective manner. Whey is cheaper than other dairy products, and has a high nutritional value. It is rich in protein and sugar, low in energy and lipid, and excellent in nutrition.
In Patent Document 1, lactose crystallized in a whey concentrate in advance is homogenized with a homogenizer, the lactose crystals are crushed to 100 mesh or less, and then pressure spray dried using a nozzle atomizer. Manufacturing methods have been proposed. This is an improvement of whey itself.
In patent document 2, when manufacturing a cheese whey beverage, use cheese whey obtained by allowing starter lactic acid bacteria to act on cheese manufacturing raw material milk that has been sterilized under conditions of 75 ° C., 1 minute to 5 minutes, or equivalent or higher. The manufacturing method of the cheese whey drink characterized by these is proposed. This uses whey as a beverage.
Patent Document 3 proposes a food material for improving hypoalbuminemia, characterized by containing whey protein as an active ingredient.

JP-A-8-298927 JP-A-9-131162 JP-A-10-257867

  The object of the present invention is to use cheese whey and casein whey obtained as by-products during cheese manufacture and casein manufacture in foods, particularly oil-in-water emulsions, and to produce oil-in-water emulsions excellent in flavor and physical properties. The object is to provide a foamy oil-in-water emulsion.

  The present inventors paid attention to the emulsifiability of whey, which is a milk-derived raw material, and partially processed normal cheese whey and casein whey to slightly increase the amount of ash, that is, in the solid content derived from milk. An ash content of 11% by weight or more, a material containing milk protein and lactose as main components is effective for oil-in-water emulsions, and a combination with a thickening polysaccharide is effective for expression of milky taste and richness. The knowledge that it is effective was obtained, and the present invention was completed.

That is, in the first aspect of the present invention, the content of ash in the solid content derived from milk is 11% by weight or more, and the material containing milk protein and lactose as main components is cheese whey and / or casein whey as a raw material, It contains milk-derived materials and thickening polysaccharides with ash content of 11% by weight or more, milk protein of 6-28% by weight, and lactose of 40-78% by weight in the solid content, and 50% by weight or more of the fats and oils has a rising melting point. It is a lauric fat and oil in the range of 23 to 38 ° C., the emulsifier includes a demulsifier and a stable emulsifier, and the demulsifier is two or more selected from lecithin, sorbitan unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, stabilizing emulsifier sucrose saturated fatty acid esters, sorbitan saturated fatty acid ester is 2 or more selected from polyglycerin saturated fatty acid ester, a thickening polysaccharide is carrageenan, A Erangamu and one or oil-in-water emulsion is two or more selected from Faseran. The second is the oil-in-water emulsion according to the first, which contains 0.2 to 4.0% by weight of the milk-derived material described in the first in the total amount of the oil-in-water emulsion. The third is the oil-in-water emulsion according to the first item, wherein the thickening polysaccharide contains 0.01 to 0.3% by weight in the total amount of the oil-in-water emulsion. The fourth is the oil-in-water emulsion according to 1, wherein the emulsifier includes a demulsifier and a stable emulsifier, and the total amount is in the range of 0.1 to 1.0% by weight in the total amount of the oil-in-water emulsion. . The fifth is an oil-in-water emulsion in which the oil-in-water emulsion according to any one of the first to fourth is foamable. The sixth is the foamable oil-in-water emulsion according to the fifth, which has a fat content of 20 to 40% by weight.

  According to the present invention, cheese whey and casein whey obtained as by-products in cheese manufacture and casein manufacture are used in oil-in-water emulsions, and oil-in-water emulsions with excellent flavor and physical properties are further foamable oil-in-water types. It has become possible to provide emulsions.

The oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, the ash content in the solid content derived from milk being 11% by weight or more, and milk protein and lactose as main components It is necessary to include a material containing a thickening polysaccharide.
The content of ash in the milk-derived solid content of the present invention is 11% by weight or more, and the raw material containing milk protein and lactose as main components is cheese whey obtained as a by-product during cheese manufacture or casein manufacture. Casein whey is used as a raw material and processed to remove some lactose, etc., and the ash content in the solid content is 11% by weight or more, preferably 12% by weight or more, more preferably 13% by weight or more. It is a material containing milk protein and lactose as components, and by using the material, a richer milky taste and richness can be obtained. As long as the ash, protein, and sugar component ratios in the solid content are satisfied within a predetermined range, any raw material containing water, concentrated, dried and powdered may be used. The predetermined range refers to a solid content having an ash content of 11% by weight or more, a protein content of 6-28% by weight, and a sugar content of 40-78% by weight. Of course, a liquid in which the powder is dispersed with water can also be used.
As the powdered product, commercially available products can be used, and specific examples include mineral concentrated whey (protein: 7% by weight, carbohydrate: 73% by weight, ash content: 16% by weight).

Examples of the thickening polysaccharide of the present invention include carrageenan, xanthan gum, gellan gum, pectin, tamarind, guar gum, gum arabic, locust bean gum, agar, fercelan, crystalline cellulose, microcrystalline cellulose, carboxymethylcellulose, etc. May be used, or two or more kinds may be used in combination. The content of these thickening polysaccharides is preferably in the range of 0.01 to 0.3% by weight, and more preferably in the range of 0.01 to 0.2% by weight. When the amount is small, the content of ash in the solid content derived from milk is 11% by weight or more, and it becomes difficult to draw out the milky taste and richness of the material containing milk protein and lactose as the main components, which is too much. It adversely affects the texture and physical properties.
Among these thickening polysaccharides, preferred are those in which the aqueous dispersion / dissolution solution is thickened and exhibits physical properties close to a gel in a stationary state, and has fluidity in a dynamic state. Can be exemplified by carrageenan, gellan gum, pectin, agar, and farcelan.

In the present invention, the content of ash in the solid content derived from milk is 11% by weight or more, and a material containing milk protein and lactose as main components is 0.2 to 4.0 in the total amount of the oil-in-water emulsion. It is preferable to use by weight%, and it is more preferable to use 0.2 to 3.0 weight%. In this range of use, other proteins and saccharides can be appropriately selected and used.
If the amount in the emulsion is small, it becomes difficult to obtain a milky taste and richness, and if it is too much, the flavor is adversely affected.
As other proteins, any food material that contains protein can be used. Examples of food materials include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, and partially skimmed milk. , Skim milk, processed milk, butter, cream, cheese, cream cheese, frozen modified cream cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk , Sweetened skim milk, fermented milk, lactic acid bacteria beverage, milk beverage, soy milk, whole egg, egg yolk, egg white, salted egg yolk, sugared egg yolk, enzyme-treated egg yolk, and other food materials and whole milk powder, skimmed Powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, casein calcium, whey protein concentrate, total mill Protein, powder whole egg, powdered egg yolk, powdered egg white, egg white hydrolyzate, wheat protein, soybean flour, concentrated soybean protein, pea protein, corn protein, and a powdered food materials such as blood plasma powder.
Other sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch, lactose, reduced starch saccharified, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose Saccharides such as xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.

As fats and oils of the present invention, lauric fats and oils alone or a mixture of lauric fats and non-lauric fats and oils are preferable.
Examples of lauric oils and fats include coconut oil, palm kernel oil, and oils and fats that have been cured, fractionated, and transesterified.
Laurinic fats and oils in which 50% by weight or more of the fats and oils are in the range of the rising melting point of 23 to 38 ° C are preferable, and the rising melting points of 23 to 31 ° C, most preferably in the range of 26 to 30 ° C.
When containing a large amount of lauric fats and oils, it is preferable in terms of a flavored milky taste and a light feeling, and in the case of a foamable oil-in-water emulsion, it is more preferable in terms of shape retention.
Non-lauric fats and oils such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, milk fat, lard, fish oil, whale oil and their hardened oils Processed oils and fats such as oil, fractionated oil and transesterified oil can be exemplified, and these oils and fats are preferably those having a melting point of about 15 to 40 ° C.

  In the case of oil-in-water emulsions, the fats and oils can be applied in a wide range of 1 to 60% by weight. If the amount is small, it becomes difficult to obtain a rich taste derived from the fats and oils. Deteriorate. In the case of a foamable oil-in-water emulsion, the fat and oil content is 20 to 40% by weight, preferably 25 to 40% by weight. When there is little oil and fat content, in the case of a foamable oil-in-water emulsion, foamability and shape retention tend to deteriorate. When there is much oil and fat content, a foamable oil-in-water type emulsion will become easy (plasticization state).

As the emulsifier of the present invention, an emulsifier usually used in preparing an oil-in-water emulsion or a foamable oil-in-water emulsion can be appropriately selected and used. For example, synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester can be exemplified, and one or two of these emulsifiers The above can be selected and used appropriately.
In these emulsifiers, the emulsifier includes a demulsifier and a stable emulsifier, the total amount is in the range of 0.1 to 1.0% by weight in the total amount of the oil-in-water emulsion, and the demulsifier is lecithin, sorbitan unsaturated fatty acid. 1 type or 2 or more types selected from ester and polyglycerol unsaturated fatty acid ester, and a stable emulsifier is 1 type or 2 types or more selected from sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, and polyglycerol saturated fatty acid ester Is preferred. When there are few emulsifiers, it will become difficult to obtain a stable oil-in-water emulsion, and when too much, a flavor will worsen.

  Various salts can be used for the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, fragrances, coloring agents, preservatives and the like can be used as desired.

As a method for producing the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention, the content of ash in solids derived from fats and oils and milk is 11% by weight or more. It can be obtained by mixing the raw material containing lactose, the polysaccharide thickener and the main raw material of water with other protein raw materials, saccharides, emulsifiers and the like, followed by preliminary emulsification, sterilization or sterilization treatment and homogenization treatment. It is preferable to sterilize from the viewpoint of storage stability of the oil-in-water emulsion. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the material is homogenized under the condition of 0 to 250 kg / cm ² as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm ² , and after cooling, it is aged for about 24 hours.

  There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. As an indirect heat treatment device, APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval shares). UHT sterilizers such as Ragia UHT sterilizer (manufactured by company), Ragiazer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these apparatuses may be used.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
Various evaluations were performed by the following methods.
Whip time: 1 kg of oil-in-water emulsion was whipped using a Kenwood mixer, and time to reach the optimum foaming state Overrun: {(Constant oil-in-water emulsion weight)-(Constant volume foaming) Weight of foam after)} ÷ (weight of foam after a certain volume of foam) × 100
Shape retention: The retention state when the artificial foam is stored at 15 ° C. for 24 hours is examined. Evaluation is performed in four stages of “◎”, “◯”, “Δ”, and “×” in order of good holding state.
Hardness: 20 expert panelists judge whether the hardness after foaming is appropriate as whipped cream. Evaluation was performed in four stages of “◎”, “◯”, “Δ”, and “×” in the order of good condition, and the highest evaluation was adopted.
Flavor: Twenty expert panelists evaluated the milky taste, rich taste, and disgusting tastes in the order of “◎”, “○”, “△”, and “×” and averaged the results. did.
These three items were comprehensively evaluated as flavor evaluation.

Example 1
20.0 parts of palm kernel oil (melting point 28 ° C.), 5.0 parts of hardened palm kernel oil (melting point 36 ° C.), 5.0 parts of hardened palm oil (melting point 31 ° C.), 0.1 part of lecithin, polyglycerin unsaturated Add 0.05 parts of fatty acid ester, mix and dissolve to make oil phase. Separately from this, 65.35 parts of water contain milk protein / lactose (mineral concentrated whey (protein: 7% by weight, sugar: 73% by weight, ash content: 16% by weight)) 1.0 part, skim milk powder. 0 parts, 0.1 part of sucrose fatty acid ester, 0.05 part of polyglycerin saturated fatty acid ester, 0.2 part of sodium hexametaphosphate, 0.05 part of sodium bicarbonate, 0.1 part of iota carrageenan and dissolve the aqueous phase Prepare. The water phase part and the oil phase part were stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, then homogenized at 30 Kg / cm ² , UHT sterilized at 135 to 145 ° C. for 2 to 7 seconds, and again 30 Kg / After homogenization of cm ² and cooling to 10 ° C., the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. The obtained emulsion was foamed using a Kenwood mixer and subjected to various tests. The results are summarized in Table 1.

Example 2 to Example 8
With the formulation shown in Table 1, an oil-in-water emulsion was obtained in the same manner as in Example 1. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 1.
Example 2 is obtained by replacing 0.1 part of iota carrageenan with 0.1 part of copper carrageenan as compared to Example 1.
Example 3 was prepared by replacing 0.1 part of iota carrageenan with 0.05 part of gellan gum and preparing water.
Example 4 is the same as Example 1 except that 0.1 part of iota carrageenan was replaced with 0.1 part of farceran.
In Example 5, 1.0 part of mineral concentrated whey and 3.0 parts of skim milk powder were changed from 3.0 part of mineral concentrated whey and 1.0 part of skim milk powder to Example 3.
Example 6 differs from Example 3 in that 1.0 part of mineral concentrated whey and 3.0 parts of skim milk powder are 0.3 part of mineral concentrated whey and 3.7 parts of skim milk powder.
Example 7 was prepared by replacing 0.05 part of gellan gum with 0.01 part of gellan gum and preparing water.
Example 8 was prepared by replacing 0.05 part of gellan gum with 0.2 part of gellan gum and preparing water.

Table 1 summarizes the formulations and results of Examples 1 to 8.

Example 9 to Example 11
With the formulation shown in Table 2, an oil-in-water emulsion was obtained in the same manner as in Example 1. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 2.
Example 9 is 20.0 parts of palm kernel oil (melting point 28 ° C.), 5.0 parts of hardened palm kernel oil (melting point 36 ° C.), 5.0 parts of hardened palm oil (melting point 31 ° C.) with respect to Example 1. Is replaced with 15.0 parts of palm kernel oil (melting point 28 ° C.), 10.0 parts of hardened palm oil (melting point 31 ° C.), and 5.0 parts of hardened rapeseed oil (melting point 35 ° C.).
Example 10 is 0.05 parts polyglycerin unsaturated fatty acid ester, 0.05 part polyglycerin saturated fatty acid ester, 0.08 part sorbitan unsaturated fatty acid ester, 0.04 part sorbitan saturated fatty acid ester, compared to Example 1. To prepare water.
Example 11 is 20.0 parts palm kernel oil (melting point 28 ° C.), 5.0 parts hardened palm kernel oil (melting point 36 ° C.), 5.0 parts palm hardened oil (melting point 31 ° C.) with respect to Example 1. Is replaced with 15.0 parts of coconut oil (melting point: 24 ° C.), 10.0 parts of hardened palm oil (melting point: 36 ° C.) and 5.0 parts of hardened palm oil (melting point: 31 ° C.).

Table 2 summarizes the formulations and results of Examples 9 to 11.

Comparative Example 1
20.0 parts of palm kernel oil (melting point 28 ° C.), 5.0 parts of hardened palm kernel oil (melting point 36 ° C.), 5.0 parts of hardened palm oil (melting point 31 ° C.), 0.1 part of lecithin, polyglycerin unsaturated Add 0.05 parts of fatty acid ester, mix and dissolve to make oil phase. Separately, 65.45 parts of water, skim milk powder 4.0 parts, sucrose fatty acid ester 0.1 part, polyglycerin saturated fatty acid ester 0.05 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.05 Dissolve the parts to prepare the aqueous phase. The water phase part and the oil phase part were stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, then homogenized at 30 Kg / cm ² , UHT sterilized at 135 to 145 ° C. for 2 to 7 seconds, and again 30 Kg / After homogenization of cm ² and cooling to 10 ° C., the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. When the obtained emulsion was foamed using a Kenwood mixer and various tests were conducted, the hardness after whipping was insufficient, and the flavor was also unsatisfactory. The results are summarized in Table 3.
In Comparative Example 1, 1.0 part of mineral concentrated whey, 3.0 parts of skim milk powder are 4.0 parts of skim milk powder, and water is prepared without adding iota carrageenan to Example 1.

Comparative Example 2 to Comparative Example 4
With the formulation shown in Table 3, an oil-in-water emulsion was obtained in the same manner as in Example 1. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 3.
In Comparative Example 2, 1.0 part of mineral concentrated whey and 3.0 parts of nonfat dry milk are replaced with 4.0 parts of nonfat dry milk with respect to Example 1.
Comparative Example 3 was prepared by adding water to Example 1 without adding iota carrageenan.
In Comparative Example 4, 1.0 part of mineral concentrated whey is replaced with 1.0 part of whey powder with respect to Example 1.

Table 3 summarizes the formulations and results of Comparative Examples 1 to 4.

  The present invention relates to an oil-in-water emulsion containing an ash content in a solid content derived from milk of 11% by weight or more, a material containing milk protein and lactose as main components, and a thickening polysaccharide. The present invention relates to a foamable oil-in-water emulsion excellent in physical properties such as flavors such as milky taste, rich taste, and unpleasant taste, shape retention and hardness.

Claims (6)

The content of ash in the solid content derived from milk is 11% by weight or more, the raw material containing milk protein and lactose as the main components is cheese whey and / or casein whey, and the ash content is 11% in the solid content. % Or more, milk protein containing 6 to 28% by weight, lactose containing 40 to 78% by weight of milk-derived material and thickening polysaccharide, and 50% or more in fats and oils is in the range of 23 to 38 ° C rising melting point It is a lauric fat and oil, the emulsifier includes a demulsifier and a stable emulsifier, the demulsifier is at least two selected from lecithin, sorbitan unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, and the stable emulsifier is sucrose saturated fatty acid ester , sorbitan saturated fatty acid ester is 2 or more selected from polyglycerin saturated fatty acid ester, a thickening polysaccharide is carrageenan, gellan gum and fa One or oil-in-water emulsion is two or more selected from Sereran. The oil-in-water emulsion according to claim 1, comprising 0.2 to 4.0% by weight of the milk-derived material according to claim 1 in the total amount of the oil-in-water emulsion. The oil-in-water emulsion according to claim 1, comprising 0.01 to 0.3% by weight of the thickening polysaccharide in the total amount of the oil-in-water emulsion. The oil-in-water emulsion according to claim 1, wherein the emulsifier comprises a demulsifier and a stable emulsifier, and the total amount is in the range of 0.1 to 1.0% by weight in the total amount of the oil-in-water emulsion. An oil-in-water emulsion, wherein the oil-in-water emulsion according to any one of claims 1 to 4 is foamable. The foamable oil-in-water emulsion according to claim 5, which has a fat content of 20 to 40% by weight.