JP5470801B2 - Method for producing oil-in-water emulsified oil / fat composition - Google Patents

Description

The present invention, whipped cream and kneading cream, a method for producing a oil-in-water emulsified oil composition represented by the cooking process cream.

  Oil-in-water emulsified oils and fats represented by whipped cream, cream for kneading, and cream for cooking used in the manufacture of cakes, desserts, white sauces, etc. are usually pre-emulsified, homogenized, sterilized, cooled, Manufactured through homogenization, cooling, and aging processes.

  If the oil-in-water emulsified oil / fat composition is insufficiently emulsified, aggregation and oil-water separation (hereinafter referred to as “creaming”) occur during storage and transportation. Therefore, by adding a plurality of emulsifiers, protein molten salts, and pH adjusters, emulsification retention is improved, these problems are prevented, and storage stability is ensured. Examples of the emulsifier include sucrose fatty acid ester, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and organic acid fatty acid ester. As the protein molten salt, phosphate, citrate and the like are used. Further, as the pH adjuster, acids such as succinic acid, lactic acid, phosphoric acid, citric acid, carbonic acid and acetic acid and salts of these acids are used.

  However, the use of these emulsifiers and protein molten salts has disadvantages such as loss of flavor due to their own taste, and aversion due to the recent increase in safety awareness of foods. Oil and fat compositions are highly desired.

Regarding an oil-in-water emulsified oil and fat composition that does not use an emulsifier, a protein molten salt, or the like, there is a method (Patent Document 1) using a milk component with a reduced calcium content. However, this method requires the use of an ion exchange column, an electrodialyzer, or the like in order to reduce calcium in milk components, which is not efficient in industrial production and is not easy to implement. It was. In addition, there are a method of using egg yolk oil and a metal salt of casein in combination (Patent Document 2) and a method of using sugar alcohol (Patent Document 3). However, the egg yolk oil, the metal salt of casein, and the sugar alcohol each have a unique flavor, and the flavor of the emulsion using the same is greatly affected.
JP 2000-333602 A JP-A-11-89531 Japanese Patent Laid-Open No. 10-304821

An object of the present invention is to provide a method for producing a flavor-rich oil-in-water emulsified oil and fat composition having improved storage stability without adding a large amount of additives and the like.

  As a result of intensive studies to solve the above problems, the inventors of the present invention, in the homogenization step subsequent to the pre-emulsification step, include a homogenization treatment at a high peripheral speed by a rotary emulsifier, and an oil-in-water type The median diameter of the emulsified oil / fat composition can be easily reduced, and as a result, an oil-in-water emulsified oil / fat composition with improved storage stability can be obtained and the present invention is completed. It came to.

That is, the first of the present invention is a homogenization at a high peripheral speed of 30 to 45 m / s using a rotary emulsifier in a homogenization process following a preliminary emulsification process performed with a mixer at a stirring speed of 200 to 500 rpm. treated, further, utilizing the shearing force at the time of passing the emulsion was pressurized slit crushed small oil droplets, an oil-in-water emulsified oil characterized by homogenizing by high pressure homogenizer to disperse and homogenize The present invention relates to a method for producing a composition (excluding an acidic oil-in-water emulsified oil / fat composition). A preferred embodiment relates to a method for producing an oil-in-water emulsified oil composition as described above, wherein the oil-in-water emulsified oil composition is a cream. More preferably, the heating temperature in the sterilization step subsequent to the homogenization step is 120 to 155 ° C. The method for producing an oil-in-water emulsified oil composition as described above, more preferably, the cooling step is indirect It is related with the manufacturing method of the said oil-in-water type emulsified oil-fat composition characterized by being cooling .

  According to the present invention, it is possible to provide a flavor-rich oil-in-water emulsified oil and fat composition with improved storage stability and a method for producing the same without adding a large amount of additives and the like. This also makes it possible to provide products with a longer shelf life.

  Hereinafter, the present invention will be described in more detail. The method for producing an oil-in-water emulsified oil / fat composition of the present invention is characterized by homogenizing at a high peripheral speed of 25 m / s or more using a rotary emulsifier in a homogenization step subsequent to the preliminary emulsification step. To do. In general, the production of oil-in-water emulsified oils and fats represented by whipped creams, kneading creams, and creams for cooking processes involves the steps of preliminary emulsification, homogenization, sterilization, cooling, homogenization, cooling and aging. However, the present invention may be followed. Further, some steps may be changed as long as the effects of the present invention are not impaired.

  The preliminary emulsification step in the present invention may be performed according to a conventional method, for example, by a mixer at a stirring speed of 200 to 500 rpm, and the median diameter of the oil-in-water emulsified oil / fat composition may be about 10 to 60 μm.

  The homogenization step after the preliminary emulsification step in the present invention preferably includes a homogenization treatment at a high peripheral speed of 25 m / s or more by a rotary emulsifier, preferably 25 to 57 m / s, and preferably 25 to 50 m / s. s is more preferable, and 30 to 45 m / s is more preferable. And it is preferable to implement the homogenization process by a high-pressure homogenizer after the homogenization process at high peripheral speed. After this step, the median diameter of the oil-in-water emulsified oil / fat composition may be about 5 μm or less.

  By using a rotary emulsifier as described above, homogenization is performed at a high peripheral speed of 25 m / s or more, so that the storage stability can be significantly improved as compared with homogenization at a low peripheral speed. it can. Various emulsifiers can be used in the present invention, but it is particularly preferable to use a high-speed rotational emulsifier (emulsifier having a rotational speed of 25 m / sec or more). Mix (Primics Co., Ltd.), Cavitron (Cabitron Co., Ltd.), in-line type high shear disperser (IKA Co., Ltd.), high shear mixer (CHARLES ROSS & SON Co., Ltd.), Claremix (M Technique Co., Ltd.) and the like can be exemplified.

  The homogenization process after the preliminary emulsification process may be performed in a batch system using a tank or the like, may be performed in an in-line continuous system, or may be performed in a batch continuous system that is a combination thereof. In the case of a batch type, since problems of aeration and foaming are likely to occur, it can be considered to use a tank that can be degassed or filled up. Among these, the batch continuous type is most preferable because continuous production is possible and the processing time can be easily changed. This homogenization step may be performed at any stage, before or after sterilization, or before and after. Moreover, you may implement several times using several different high-speed peripheral emulsifiers. If this homogenization process is used, it will become easy to manufacture the oil-in-water-type emulsified oil-fat composition of a stable emulsion.

  In the present invention, the homogenization treatment with a high-pressure homogenizer means that the emulsion is pressurized to a high pressure, and the oil droplets are pulverized and dispersed and homogenized using the shearing force when passing through the slit (gap). That means. The high-pressure homogenizer has a smaller particle size when treated with a high homogenization pressure to reduce the particle size of large emulsions in a system in which the amount of stabilizer such as an emulsifier is small compared to the emulsifier. On the contrary, it tends to agglomerate. Further, when an emulsion having a small particle size is homogenized with a high-pressure homogenizer, the particle size cannot be significantly reduced, but it is excellent in reducing the standard deviation of the particle size distribution.

  Therefore, in order to produce a more stable oil-in-water emulsified oil / fat composition of emulsion, the particle size should be reduced in advance using a high peripheral speed emulsifier as described above, and then homogenized by a high-pressure homogenizer. Is desirable. The homogenization step with the high-pressure homogenizer may be performed before or after sterilization, or may be performed a plurality of times, such as before and after. Examples of the apparatus for homogenization using a high-pressure homogenizer include a homogenizer “HV-A” (manufactured by Izumi Food Machinery), a homogenizer “H-20 type” (manufactured by Sanwa Kikai Co., Ltd.), and the like.

  The heating temperature in the sterilization step after the homogenization in the present invention is preferably 120 to 155 ° C, more preferably 135 to 155 ° C. When the temperature is lower than 120 ° C., the sanitary deterioration cannot be suppressed, and the storage stability may be lowered. Moreover, when it exceeds 155 degreeC, a burning odor becomes strong and may be unpreferable as goods.

  In the present invention, the cooling process is a process of cooling the product to an appropriate temperature from a high temperature state after a steam heating process, an indirect heating process, an internal heating process, or other subsequent processes (for example, cream) In this regard, it is preferable to cool to 2 to 15 ° C. from the viewpoint of controlling the crystallinity). As the method, indirect cooling is preferable, and indirect cooling is a method of cooling by heat exchange between the object to be cooled and other substances, for example, plate type, tubular type, multi-pipe type, scraping type Among them, a cooling method and a mixture of cold substances can be mentioned. Among them, it is preferable to use a plate method, a multi-tube type, or a scraping type cooling method having a high heat exchange capability. Indirect cooling, unlike when evaporative cooling is performed, it is also possible to provide an oil-in-water emulsified oil / fat composition that is less likely to remove fragrance components and highly volatile components and is rich in flavor. On the other hand, especially in the method for producing an oil-in-water emulsified oil / fat composition by the indirect cooling method, the stability of the oil-in-water emulsified oil / fat composition is lower than that of a production method by a normal evaporative cooling process (direct cooling process). It is preferable to use a rotary emulsifier with a high peripheral speed as described above, rather than a normal emulsifier.

  In the homogenization step following the cooling step following the sterilization step in the present invention, it is preferable to use a high-pressure homogenizer. After the homogenization step, the oil-in-water emulsified oil / fat composition of the present invention in which the median diameter of the oil droplets is 2.5 μm or less can be obtained through a cooling step. In addition, in this invention, you may preserve | save the oil-in-water type emulsified fat composition after completion | finish of all the processes by refrigeration (0-15 degreeC) or the frozen state (-0 degreeC or less) as needed.

  The oil-in-water emulsified oil / fat composition of the present invention usually contains fat and water as components, and refers to a form in which oil droplets are dispersed in water (also referred to as O / W type emulsion), and is naturally derived from milk and fresh cream. O / W type emulsion and artificial O / W type emulsion are also included. Moreover, you may contain various components in the water phase or the oil phase. For example, fats and oils, protein raw materials, emulsifiers, sugars, stabilizers / thickeners, protein molten salts, pH adjusters and the like can be added as necessary.

  The oil and fat is not particularly limited as long as it is edible. For example, soybean oil, cottonseed oil, corn oil, safflower oil, sunflower seed oil, olive oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, sesame oil, kapok oil , Various vegetable oils such as peanut oil, rice bran oil, sesame oil, evening primrose oil, shea fat, monkey fat, cacao fat, mango kernel oil, iripe fat, various fats such as milk fat, beef fat, pork fat, fish oil, whale oil, and Processed fats and oils obtained by processing such as fractionation, curing, transesterification, and the like, as well as commercially available butter, margarine, shortening, hard butter, etc., may be used, and at least one selected from these groups should be used it can.

  The protein raw material is not particularly limited as long as it is edible, but milk, skim milk, skim concentrated milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, Casein, sodium caseinate, fat globule membrane protein, α-lactalbumin, β-lactoglobulin, serum albumin, milk-derived proteins such as fresh cream, and proteins other than milk such as egg protein, soy protein, wheat protein, etc. Can be used. Egg proteins include liquid or dried egg yolk, egg white, whole egg and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin, phosvitin, ribetin, phosphoglycoprotein, low There are density lipoprotein and high density lipoprotein. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate. Wheat proteins include gliadin, glutenin, prolamin, glutelin and the like. In addition, other proteins such as animal and plant proteins can be used. As these protein raw materials, at least one selected from these groups can be used.

  The emulsifier is not particularly limited as long as it is edible, but it is soy lecithin, egg yolk lecithin, or an enzymatic degradation product thereof, ester of fatty acid and glycerin and derivatives thereof (glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride Succinic acid monoglyceride, diacetyltartaric acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, etc.), sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, stearoyl calcium lactate, stearoyl lactic acid Examples include sodium, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, polysorbate, It is possible to use at least one selected from the group of these.

  The addition amount of the emulsifier is preferably 2.0% by weight or less, and more preferably 0 to 0.5% by weight. Moreover, it is desirable that it is 0 to 0.3 weight%. If it exceeds 2.0% by weight, an unpleasant taste tends to be felt, which is not preferable as a product. As the amount of the emulsifier decreases, the storage stability tends to deteriorate, and in such a system, the effect of improving the storage stability by homogenization of the high peripheral speed emulsifier as in the present application can be suitably obtained. .

  The saccharide is not particularly limited as long as it is edible, but glucose, fructose, mannose, xylose, sucrose, lactose, maltose, maltose, trehalose, maltotriose, oligosaccharide, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, Whey oligosaccharide, palatinose oligosaccharide, isomerized liquid sugar, sucrose-bound starch syrup, enzyme saccharified starch syrup, reduced lactose, reduced starch saccharified, reduced sugar polydextrose, starch hydrolysate, sorbitol, mannitol, maltitol, erythritol, Examples thereof include saccharides such as xylitol, oligosaccharide alcohol, raffinose, lactulose, stevia and aspartame, and at least one selected from these groups can be used.

  The stabilizer / thickener is not particularly limited as long as it is edible, but pullulan, psyllium, gum arabic, karaya gum, tragacanth gum, gellan gum, glucomannan, guar gum, xanthan gum, tamarind seed polysaccharide, carrageenan, alginate, propylene alginate Glycol ester, Farcellan, locust bean gum, pectin, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxyethylcellulose (HEC), crystalline cellulose, curdlan and their low molecular weight products, starch, modified starch, various types of gelatinized Starch, gelatin, dextrin, agar, dextran and the like can be mentioned, and at least one selected from the group can be used.

  In addition, lipid protein complexes and protein sugar complexes can be used without any limitation.

  The protein molten salt is not particularly limited as long as it is edible, but hexametaphosphate, second phosphate, first phosphate, alkali metal salts of citric acid (potassium, sodium, etc.), polyphosphate, sodium bicarbonate And at least one selected from these groups can be used.

  The amount of the protein molten salt added is preferably 0.2% by weight or less, and more preferably 0 to 0.05% by weight. If it exceeds 0.2% by weight, an unpleasant taste tends to be felt, which is not preferable as a product. The smaller the amount of protein molten salt, the worse the storage stability. In such a system, the effect of improving the storage stability by homogenization of the high peripheral speed emulsifier as in the present application is preferably obtained. Can do.

  Examples of the pH adjuster include acids such as succinic acid, lactic acid, phosphoric acid, citric acid, carbonic acid, and acetic acid, salts of these acids, sodium bicarbonate, and the like, and at least one selected from these groups Can be used.

  The addition amount of the pH adjuster is preferably 0.2% by weight or less, and more preferably 0 to 0.05% by weight. If it exceeds 0.2% by weight, an unpleasant taste tends to be felt, which may not be preferable as a product. The smaller the amount of the pH adjusting agent, the worse the storage stability. In such a system, as in the present application, the effect of improving the storage stability by homogenization of the high peripheral speed emulsifier is suitably obtained. be able to. Here, there are substances contained in both the protein molten salt and the pH adjuster. In this case, the amount of the substance added is preferably 0.2% by weight or less regardless of the purpose of the addition. More preferably, it is 0.05 weight%.

  The content of the protein raw material is preferably 8% by weight or less, more preferably 0% by weight to 3% by weight in terms of protein. If it is more than 8% by weight, the taste may be too strong or it may be burnt during heating.

  In addition, extracts, flavorings, seasonings, dairy products, enzyme-treated products, enzymes, food preservatives, shelf life improvers, antioxidants, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, etc. It can be used and at least 1 sort (s) chosen from those groups can be used.

  The median diameter of the oil droplets referred to in the present invention corresponds to 50% of a volume-based integrated distribution curve measured with a laser diffraction / scattering type particle size distribution measuring device “LA-920” (manufactured by Koba Seisakusho). The particle size to be used.

  The fresh cream as used in the present invention is a cream defined as “milk, milk or special milk from which components other than milk fat have been removed” according to a ministerial ordinance such as milk. Usually, it is manufactured through each process of heating, separation, sterilization, homogenization, cooling, aging, and filling. Since fresh cream has the above-mentioned definition, it cannot be said that any additive such as an emulsifier can be used and the emulsion stability is not good. For this reason, when homogenizing fresh cream, it is often treated at a low pressure, and it is difficult to make the particle size sufficiently small. Such a fresh cream that is homogenized at a low pressure and has a large fat globule particle size has the property of causing creaming during storage and transportation, and the surface layer is easily solidified. Therefore, the expiration date is set short. According to the production method of the present invention, it is possible to produce a fresh cream that is excellent in storage stability and has a long shelf life as compared with the conventional one.

  The oil-in-water emulsion produced by the method of the present invention includes, for example, cream for whipping, cream for coffee, cream for processed foods (white sauce, gratin, etc.), ice cream, premix for soft cream, bread, confectionery, It is used for processed foods such as ham, sausage, meat, fish, and other processed foods such as fats and oils, mayonnaise, dressing, cheese-like food, flower paste, filling, topping, sand and spread.

  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.

<Creaming evaluation>
100 g of a sample was added to 0.5 ml of a 10% aqueous solution of sodium azide (preventing decay), stored at 5 ° C. for 1 month, and then the weight of the creaming layer solidified on the surface layer was measured. Those with a weight of less than 3 g were designated as “◯”, those with a weight of 6 g or more as “x”, and “Δ” between them. When fresh cream is a raw material, after storing at 5 ° C. for 3 weeks, the creaming layer is measured, and the weight of less than 10 g is “◯”, the weight of 20 g or more is “×”, and the mean is “△” did.

<Measurement of median diameter>
The particle size distribution of the oil droplets of the oil-in-water emulsified oil / fat compositions obtained in Examples and Comparative Examples was measured with a laser diffraction / scattering type particle size distribution measuring device “LA-920” (manufactured by Minato Seisakusho). The particle diameter corresponding to 50% of the integrated distribution curve on the volume basis, that is, the median diameter was calculated.

(Example 1) Injection system heating, indirect cooling Considering the amount of water increase in steam injection (steam heating step (1)) so that it is finally the same as the composition of Table 1, the water phase and the oil phase are combined. The mixture was adjusted and pre-emulsified in a preparation tank while adjusting the temperature to 65 ° C and stirring. Thereafter, the homogenizer was homogenized at a rotation speed of 11200 rpm (peripheral speed 40 m / s) using a high peripheral speed emulsifier “Cavitron CD1010” (manufactured by Cavitron) in the homogenization step, and the homogenization pressure was adjusted to 1.0 MPa. The solution was sent to the sterilization system using “H-20 type” (manufactured by Sanwa Kikai Co., Ltd.). Preheating was performed to 80 ° C. using a plate heat exchanger (Iwai Machine Industry Co., Ltd.), and heating was performed to 140 ° C. by heating using steam injection (Iwai Machine Industry Co., Ltd.). Furthermore, after holding at 140 ° C. for 4 seconds in a holding tube which is a sterilization holding device and cooling to 60 ° C. with a tubular heat exchanger (Iwai Kikai Kogyo Co., Ltd.), the homogenization pressure is adjusted to 6.5 MPa. Homogenizer “H-20 type” (manufactured by Sanwa Kikai Co., Ltd.) and then cooled again to 10 ° C. with a plate heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.). An emulsified oil and fat composition was obtained. The evaluation results (creaming state, median diameter) of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

(Comparative example 1) Injection method heating, indirect cooling Using an emulsifier “TK Homomixer MII-40” (manufactured by Primex), homogenization by a high peripheral speed emulsifier is performed at a rotational speed of 8000 rpm (peripheral speed 22 m / s). An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the homogenization was used. The evaluation results of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

(Comparative Example 2) Injection-type heating, indirect cooling An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that homogenization was not performed with a high peripheral speed emulsifier. The evaluation results of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

  As can be seen from Table 1, in the oil-in-water emulsified oil / fat composition obtained in Example 1, almost no creaming layer was confirmed, and those in Comparative Examples 1 and 2 were considerably creamed and solidified. It was. Thus, Example 1 had better creaming evaluation than those of Comparative Examples 1 and 2, and was excellent in storage stability. From this, the peripheral speed of the homogenization process by the rotary emulsifier in the homogenization process after the pre-emulsification process affects the median diameter of the oil-in-water emulsified oil and fat composition, thereby stabilizing the storage without impairing the flavor. It was presumed to be an important requirement for improving the performance.

(Example 2) Injection system heating, evaporative cooling As shown in Table 1, the aqueous phase and the oil phase were adjusted, and pre-emulsified in a preparation tank while adjusting the temperature to 65 ° C and stirring. Then, in the homogenization process, using a high peripheral speed emulsifier “CLEARMIX” (manufactured by M Technique Co., Ltd.), homogenization is performed at a rotational speed of 20000 rpm (peripheral speed 31 m / s), and the homogenization pressure is 1.0 MPa. The solution was fed to the sterilization system using a homogenizer “H-20 type” (manufactured by Sanwa Kikai Co., Ltd.). Preheating was performed to 80 ° C. using a plate heat exchanger (Iwai Machine Industry Co., Ltd.), and heating was performed to 140 ° C. by heating using steam injection (Iwai Machine Industry Co., Ltd.). Furthermore, it hold | maintained at 140 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance apparatus, and cooled to 80 degreeC using the evaporative cooler (Iwai Machine Industry Co., Ltd. product). After cooling to 60 ° C with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.), homogenization with a homogenizer “H-20 type” (Sanwa Kikai Co., Ltd.) with a homogenization pressure adjusted to 5.0 MPa. It processed and cooled again to 10 degreeC with the plate-type heat exchanger (Iwai machine industry Co., Ltd. product), and obtained the oil-in-water type emulsified oil-fat composition. The evaluation results (creaming state, median diameter) of the obtained oil-in-water emulsified oil / fat composition 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 the homogenization by the high peripheral speed emulsifier was not performed. The evaluation results of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

  As can be seen from Table 1, the oil-in-water emulsified oil / fat composition obtained in Example 2 had less creaming layer formation and superior storage stability compared to Comparative Example 3. From this, the peripheral speed of the homogenization process by the rotary emulsifier in the homogenization process after the pre-emulsification process affects the median diameter of the oil-in-water emulsified oil and fat composition, thereby stabilizing the storage without impairing the flavor. It was presumed to be an important requirement for improving the performance.

(Example 3) Plate-type heating, indirect cooling The temperature of the fresh cream (oil content 47%) was adjusted to 65 ° C while stirring in the preparation tank. Thereafter, in the homogenization step, homogenization was performed at a rotational speed of 20000 rpm (peripheral speed: 31 m / s) using a high peripheral speed emulsifier “CLEAMIX” (manufactured by M Technique Co., Ltd.). The solution was fed to the sterilization system using a homogenizer “H-20 type” (manufactured by Sanwa Kikai Co., Ltd.) adjusted to 0 MPa. It heated to 135 degreeC with the plate-type heat exchanger (Iwai machine industry Co., Ltd. product). Furthermore, after holding at 135 ° C. for 13 seconds with a holding tube which is a sterilization holding device and cooling to 60 ° C. with a tubular heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.), the homogenization pressure is adjusted to 5.0 MPa. Homogenizer “H-20” (manufactured by Sanwa Kikai Co., Ltd.) and then cooled again to 5 ° C. with a plate heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.). An emulsified oil and fat composition was obtained. The evaluation results (creaming state, median diameter) of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

(Comparative example 4) Plate type heating, indirect cooling Underwater in the same manner as in Example 3 except that the rotation speed of the high peripheral speed emulsifier “CLEARMIX” in the homogenization step was 10000 rpm (peripheral speed: 16 m / s). An oil-type emulsified oil / fat composition was obtained. The evaluation results of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

(Comparative Example 5) Plate-type heating, indirect cooling An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 3 except that homogenization was not performed using a high peripheral speed emulsifier. The evaluation results of the obtained oil-in-water emulsified oil / fat composition are summarized in Table 1.

  As can be seen from Table 1, the oil-in-water emulsified oil / fat composition obtained in Example 3 had less creaming layer formation and excellent storage stability compared to Comparative Examples 4 and 5. From this, the peripheral speed of the homogenization process by the rotary emulsifier in the homogenization process after the pre-emulsification process affects the median diameter of the oil-in-water emulsified oil and fat composition, thereby stabilizing the storage without impairing the flavor. It was presumed to be an important requirement for improving the performance.

Claims (4)

In homogenization step next to preliminary emulsification step performed at a stirring rate 200~500rpm in a mixer, using a rotary emulsifier, and homogenized at high peripheral speed of 30-45 m / s, further an emulsion pressure Oil-in-water emulsified oil / fat composition (however, acidic oil-in-water type) characterized by homogenization with a high-pressure homogenizer that pulverizes oil droplets by using the shearing force when pressing and exiting the slit and disperses and homogenizes them A method for producing an emulsified oil and fat composition.   The method for producing an oil-in-water emulsified oil composition according to claim 1, wherein the oil-in-water emulsified oil composition is a cream.   The method for producing an oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein the heating temperature in the sterilization step subsequent to the homogenization step is 120 to 155 ° C.   The method for producing an oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, wherein the cooling step is indirect cooling.