JP5893349B2 - Oil-in-water emulsified oil / fat composition for producing cream for beverage and method for producing the same - Google Patents

Description

  The present invention comprises an oil-in-water emulsified oil / fat composition for beverages having a high oil content and high emulsification stability for producing a cream for addition to industrially produced beverages such as canned coffee, and the composition. The present invention relates to beverage creams and methods for producing them.

2. Description of the Related Art Conventionally, a vegetable oil / fat substitution cream (oil-in-water emulsified oil / fat composition) produced using vegetable oils and fats as a raw material for adding beverages called coffee cream or whitener is known (Patent Documents). 1). Since vegetable cream has the advantage that it is excellent in stability and can be produced at a relatively low cost compared with fresh cream obtained from raw milk, its consumption is large.
Laurin-based fats and oils such as coconut oil are widely used as fat and oil raw materials for beverages (eg, milk drinks, coffee drinks, etc.), desserts, ice creams and the like because of their good flavor and oxidative stability. . However, in the case of producing beverages, desserts and the like using such fats and oils, it is necessary to heat and dissolve the fats and oils, to prepare an aqueous raw material, and to perform an emulsification treatment together with the dissolved aqueous phase. When this emulsification treatment is not performed, there is a problem in that the commercial value is remarkably impaired, for example, the oil floats and separates, and the desired white turbidity (whitening effect) cannot be obtained. In addition, a special apparatus such as a homomixer or a homogenizer is necessary for the emulsification treatment, and there is a problem that the burden on capital investment is increased particularly at a commercial level.
In addition, lauric fats and oils have a specific crystallization behavior of triglycerides mainly composed of lauric acid, so that fat globules become unstable and aggregate after emulsification, and oil-in-water emulsions thicken or solidify. There is a problem of end. Conventionally, when an oil-in-water emulsified oil / fat composition is prepared by emulsifying such a lauric oil / fat, a method is used in which the destabilization of emulsification does not become a problem by keeping the oil content as low as 10 to 30% by mass. It has been. However, there is a problem that the amount of water is increased due to the small amount of oil, so that there are many restrictions on the blending of products using the oil.

On the other hand, when industrially mass-producing beverages containing cream such as canned coffee, there is a demand to use a cream with a high oil content with as little water as possible from the viewpoint of improving handleability.
However, as described above, a cream with a high oil content, particularly a cream with a high oil content using lauric fats and oils, has a problem in emulsification stability such as thickening or solidification.

JP 2007-037509 A

  The present invention is an oil-in-water emulsified oil / fat composition for producing a cream for beverages blended with a savory lauric oil / fat with a high oil content (40 to 60% by mass), and exhibits high emulsification stability. It aims at providing the oil-in-water type emulsified oil-fat composition which does not reduce a whitening effect.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have determined that, in a high oil-in-water oil-in-water emulsified oil / fat composition containing a high content of lauric oil / fat, the non-micelle protein is added to the total oil / fat composition. Add 0.6 to 5.0% by mass and add no micellar protein or add 0.3% by mass or less when added, and further reduce the average particle size of the emulsion to 0.8 μm or less. Therefore, it is possible to produce a stable emulsified oil / fat composition even when the oil content is high, and the whitening effect does not deteriorate. I found out.
That is, the present invention provides the following.
1. Containing 40-60% by weight of lauric oil and fat, 0.6-5.0% by weight of non-micellar protein and no more than 0.3% by weight of micellar protein, and the average particle size of the emulsion is 0.8 μm. An oil-in-water emulsified oil and fat composition for producing a cream for beverages, characterized in that:
2. 2. The oil-in-water emulsified oil / fat composition for producing a cream for beverages according to 1 above, containing 50-60% by mass of lauric oil / fat.
3. The oil-in-water emulsified oil / fat composition for producing a cream for beverages according to 1 or 2, further comprising an emulsifier.
4). Furthermore, salt is contained, The oil-in-water type emulsion oil-fat composition for cream manufacture for drinks as described in any one of said 1-3 characterized by the above-mentioned.
5. The cream for drinks which uses the oil-in-water type emulsified oil-fat composition as described in any one of said 1-4.
6). The oil phase containing lauric fat and oil and the aqueous phase containing protein are homogenized by a homogenizer, and the average particle size of the emulsion is adjusted to 0.8 μm or less, as described in any one of 1 to 4 above. Method for producing an oil-in-water emulsified oil / fat composition for manufacturing a cream for beverages.
7). 7. The production method according to 6 above, wherein homogenization with a homogenizer is performed twice.

  According to the present invention, it is an oil-in-water emulsified oil / fat composition for producing a cream for beverages, which is blended with a savory lauric oil / fat with a high oil content (40 to 60% by mass), and has good emulsification stability without causing bottling. The oil-in-water emulsified fat composition for beverage cream production shown can be provided.

(Oil-in-water emulsified oil / fat composition)
(Laurin oil)
The oil-in-water emulsified oil / fat composition of the present invention comprises a water phase part and an oil phase part, and the oil phase part contains lauric oil / fat. The oil-in-water emulsified oil / fat composition of the present invention contains 40-60% by mass of lauric oil / fat, preferably 45-60% by mass, and more preferably 50-60% by mass.
Laurin-based fats and oils mean fats and oils composed of triglycerides mainly composed of lauric acid having 12 carbon atoms, such as coconut oil and palm kernel oil. Palm oil is particularly preferred.
These oils and fats that have been further fractionated, cured, and transesterified can also be used. In terms of flavor, it is preferable not to perform a curing treatment or a transesterification treatment. Non-hardened lauric fats and oils are also preferred from the recent trend of regulating the intake of trans acids, such as the requirement to display the trans acid content.

(protein)
The oil-in-water emulsified oil / fat composition of the present invention contains non-micelle proteins in the aqueous phase. The oil-in-water emulsified oil / fat composition of the present invention is substantially free of micelle proteins. This is because the emulsification stability of the oil-in-water emulsified oil / fat composition is lowered, and so-called bottling occurs. “Substantially free of micellar protein” means that the total amount of micelle protein is 0.3% by mass or less (not included or included at all) with respect to the mass (100% by mass) of the oil-in-water emulsified oil / fat composition. In this case, the upper limit is 0.3% by mass. Preferably, the content of micelle protein is 0.1% by mass or less, most preferably 0% by mass.

  Moreover, as long as it is non-micelle protein other than a micelle protein, any of vegetable protein and animal protein which can be used as food can be used. Milk protein is preferred as a protein from the viewpoint of flavor. Examples of milk proteins that are non-micelle proteins include sodium caseinate, potassium casein, and whey protein. When acid resistance needs to be imparted, it is preferable to use a protein mainly composed of whey protein such as WPC.

  Examples of raw materials that contain a large amount of micellar protein include casein, skim milk powder, buttermilk powder, MPC, etc., but as mentioned above, the contained micellar protein improves the stability of the oil-in-water emulsified fat composition. It is not preferable to use it as a protein source of the present invention because it causes so-called bottling.

In addition, since micelles are decomposed when micelle proteins are added to a water-in-oil emulsified oil composition, a substance having a chelating effect such as sodium hexametaphosphate and sodium polyphosphate is added to the oil-in-water emulsion composition. It is also possible to add more than 3% by weight of micellar protein. Therefore, the oil-in-water emulsified oil / fat composition of the present invention may contain 0.01 to 1.0% by mass of a chelating agent. If the amount is less than 0.01% by mass, the chelate effect cannot be expected. If the amount is more than 1.0% by mass, the flavor is affected.
Since the problem of micelle protein is a problem of stability when storing an oil-in-water emulsified oil composition alone, it is possible to add skim milk powder or the like to a beverage such as coffee to which the oil-in-water emulsified oil composition of the present invention is added. Of course, the raw material containing a micelle protein may be contained.

The non-micelle protein content is 0.6 to 5.0% by mass, preferably 0.7 to 4.5% by mass, and more preferably 0 to the total mass of the oil-in-water emulsified oil / fat composition of the present invention. 0.8 to 4.0 mass%, most preferably 0.9 to 1.5 mass%. By adding non-micellar protein in such a range, a stable composition that does not cause bloating can be obtained even in an oil-in-water emulsified oil / fat composition containing 40% to 60% by mass of a lauric oil / fat. In the present invention, the non-micelle protein content is at least 0.6% by mass, but if it is less than this, it becomes difficult to obtain a stable emulsion. This is because the average particle size of the emulsion becomes large, and as a result, it becomes easy to produce scallops.
Further, as described above, the micelle protein is 0.3% by mass or less, preferably 0.1% by mass or less, and most preferably based on the mass (100% by mass) of the oil-in-water emulsified oil / fat composition. 0% by mass. When the micelle protein content exceeds 0.3% by mass, the micelle becomes unstable, and motility tends to occur.

(emulsifier)
The oil-in-water emulsified oil / fat composition of the present invention preferably further contains an emulsifier. Examples of the emulsifier include conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, and any of these in the present invention. You may use it combining suitably.
When using an emulsifier, in the oil-in-water emulsified oil / fat composition of the present invention, 0.1 to 5.0 mass%, more preferably 0.5 to 5.0 mass%, most preferably 1.0. It is preferable to contain -3.0 mass%.

(salts)
The oil-in-water emulsified oil / fat composition of the present invention preferably further contains salts. Examples of the salts include sodium citrate, dibasic sodium phosphate, dibasic potassium phosphate, sodium bicarbonate, and the like.
When using salts, the oil-in-water emulsified oil / fat composition of the present invention preferably contains 0.05 to 3.0% by mass, more preferably 0.1 to 1.0% by mass.

(Other additives)
The oil-in-water emulsified oil / fat composition of the present invention may further contain a flavor, a colorant, a saccharide, a thickening polysaccharide and the like as needed for the purpose of adjusting the flavor, color, sweetness and viscosity.

(Average particle diameter of emulsion)
The average particle size of the emulsion of the oil-in-water emulsified oil / fat composition of the present invention is 0.8 μm or less, and is preferably in the range of 0.3 to 0.8 μm. When the average particle size is 0.8 μm or less, an oil-in-water emulsified oil / fat composition having no emulsification and good emulsification stability can be obtained. The average particle size of the emulsion can be adjusted to some extent depending on the composition of the oil-in-water emulsion oil-fat composition and the homogenization conditions. However, when the protein content decreases, it becomes more difficult to achieve an average particle size of 0.8 μm or less even by achieving homogenization conditions.
In the present specification, the average particle diameter means a particle diameter corresponding to 50% of the integrated distribution curve on a volume basis measured by a laser diffraction particle size distribution measuring apparatus.

(Beverage)
The present invention is an oil-in-water emulsified oil / fat composition for producing a cream for beverages characterized by the above composition and physical properties. In the present specification, “beverage” includes various beverages to which a cream is added, preferably, coffee, tea, green tea, matcha, hojicha, fruit beverages, and milk shakes such as strawberry milk ( Milkshake, milkshake, milkshake, etc.).
More preferably, the beverage is selected from coffee, tea, matcha tea, and milk shake.
The cream for beverages means a cream used by adding to the beverage.
The present invention is particularly advantageous because a high-oil cream with less moisture can be used in industrial production of beverages filled in cans and PET bottles such as canned coffee and PET bottled coffee.

(Method for producing oil-in-water emulsified oil / fat composition)
The oil-in-water emulsified oil / fat composition of the present invention is prepared by homogenizing an oil phase containing lauric oil / fat and an aqueous phase containing protein to adjust the average particle size of the emulsion to 0.8 μm or less. It can manufacture with the manufacturing method containing.
More specifically, the oil phase part containing oil and fat is mixed and dissolved or dispersed in a temperature range of 50 to 80 ° C., preferably 55 to 70 ° C. to prepare the oil phase part. When an emulsifier is used and the emulsifier is lipophilic, it is added to a part or all of the raw oil and fat and dissolved or dispersed to prepare an oil phase part.
As the aqueous phase part, the aqueous phase part material containing protein is mixed and dissolved or dispersed in a temperature range of 40 to 70 ° C., preferably 55 to 65 ° C. to prepare the aqueous phase part. When adding salts, sugars, fragrances, etc., they are added to the aqueous phase and mixed.
It is preferable to homogenize the oil phase part and the water phase part so that the particle diameter of the emulsion is 0.8 μm or less.
The oil phase part and the water phase part are heated to 40 ° C. to 80 ° C., preferably 55 to 70 ° C., and mixed to perform preliminary emulsification. The pre-emulsification condition is preferably a rotary stirrer.
After preliminary emulsification, the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a U H T sterilization method by an intermediate heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.
The conditions for homogenization by the homogenizer are 50 to 500 kg / cm ² , preferably 100 to 300 kg / cm ² .
The cooling temperature is 15 to 2 ° C, preferably 10 to 5 ° C.
Homogenization with a homogenizer is preferably performed twice.

  EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited by an Example.

<Liquid stability evaluation method>
For liquid stability, 60 g of an oil-in-water emulsified oil / fat composition was put in a 100 cc beaker, and the mixture was stirred with a stirring blade having a diameter of 4 cm at 120 rpm, and the time (minutes) required until fluidity was lost was measured. Those in which fluidity was maintained at 60 minutes were described as> 60.

<Viscosity evaluation method>
Viscosity was measured using a B-type viscometer. It carried out on the conditions of 60 rpm using 2 rotors.

<Average particle size>
The average particle size of the emulsion is a particle size corresponding to 50% of a volume-based integrated distribution curve measured with a laser diffraction particle size distribution measuring device “LA-920” (manufactured by Co., Ltd.). .

An oil-in-water emulsified oil / fat composition was prepared as follows.
Oil and fat consisting of coconut oil (see table for mass%) is heated and dissolved at 60 ° C., and oil-based raw materials (see table for type and mass%) are added thereto and heated to 65 ° C. to heat the oil phase Was prepared.
On the other hand, an aqueous raw material (see the table for types and mass%) was dissolved in 60 ° C. warm water to prepare an aqueous phase part.
This aqueous phase part was mixed and stirred with the previous oil phase part, and preliminary emulsification was performed. This emulsion is homogenized at a constant pressure (MPa) (see table) using a homogenizer, then sterilized at 140 ° C. for 4 seconds with a direct steam injection sterilizer, and then homogenizer again. Was subjected to a homogeneous treatment at a constant pressure (MPa) (see the table) and then cooled to 5 ° C. with a plate type cooler to obtain an oil-in-water emulsified oil / fat composition.

  In addition, the protein content in casein sodium is 92 mass% with respect to the total mass of sodium caseinate. The protein content in skim milk powder is 34% by mass with respect to the total mass of skim milk powder, with 27% micelle protein and 7% non-micelle protein.

  As is clear from the results shown in the table, the oil and fat composition of the present invention showed a stable emulsifiability with no botany even though the lauric oil and fat had a very high oil content of 51% by mass (implementation) Examples 1-4). On the other hand, when the protein content was outside the range of the present invention, even when homogenization was performed under the same conditions as in Examples 1 to 4, the average particle size was increased, resulting in bloating (Comparative Example 1). Moreover, when skim milk powder was used for the purpose of protein addition, the micelle protein content was increased, resulting in scumming (Comparative Examples 2 and 3). Furthermore, even when the amount of protein was the same, when the average particle diameter was out of the range of the present invention, the vagina occurred (Comparative Example 4).

Claims (7)

Contains 45 to 60% by mass of lauric fats and oils selected from coconut oil, palm kernel oil, and oils that have been fractionated, hardened and transesterified, and contains 0.6 to 4.0 % by mass of non-micelle proteins and micellar proteins In an oil-in-water emulsified oil / fat composition for producing a cream for beverages, wherein the emulsified oil / fat composition has an average particle size of 0.8 μm or less. The oil-in-water emulsified oil / fat composition for producing a cream for beverages according to claim 1, comprising 50 to 60% by mass of the lauric oil / fat.   Furthermore, an emulsifier is contained, The oil-in-water type emulsified oil-fat composition for cream manufacture for drinks of Claim 1 or 2 characterized by the above-mentioned.   Furthermore, salt is contained, The oil-in-water type emulsified oil-fat composition for cream manufacture for drinks as described in any one of Claims 1-3 characterized by the above-mentioned.   The cream for drinks which uses the oil-in-water type emulsified oil-fat composition as described in any one of Claims 1-4. Homogenizer homogenizes the oil phase containing lauric oil and fat selected from coconut oil, palm kernel oil, and their fractionated, hardened and transesterified oil and fat, and the average particle size of the emulsion The manufacturing method of the oil-in-water type emulsified oil-fat composition for cream for drinks as described in any one of Claims 1-4 including adjusting to 0.8 micrometer or less.   The manufacturing method of Claim 6 which performs homogenization by a homogenizer twice.