JP5899775B2 - Method for producing foamable oil-in-water emulsion - Google Patents

Description

  The present invention relates to a method for producing a foamable oil-in-water emulsion, more specifically, viscosity, workability when whipped, foaming, excellent appearance, shape retention, water separation resistance, mouthfeel, The present invention relates to a method for producing a foamable oil-in-water emulsion having stable texture and excellent production efficiency.

Foamable oil-in-water emulsions used for topping, filling, and nappe in the confectionery and bakery fields include fresh cream, compound cream (fresh cream and / or milk fat and vegetable oil), vegetable cream (Consisting of vegetable oils and fats) is used.
The fats and oils used in these creams are fats and oils consisting only of milk fat, compound creams are a mixture of milk fat and other vegetable oils, and vegetable creams are vegetable oils and fats. Examples include lauric oils and fats such as coconut oil and palm kernel oil, vegetable oils such as palm oil and rapeseed oil, and hardened oils, fractionated oils, transesterified oils, and mixed oils thereof.
These foamable oil-in-water emulsions are prepared by mixing raw materials including fats and oils, milk proteins, emulsifiers and water, pre-emulsified, sterilized or sterilized, homogenized, cooled, or fats and oils, milk A method of mixing raw materials including protein, emulsifier and water, pre-emulsifying, homogenizing, sterilizing or sterilizing, rehomogenizing and cooling is generally employed.
Since these foamable oil-in-water emulsions are mainly made from fats and oils, the cooling process is considered to be an important process in terms of stability of quality and production efficiency.
In patent document 1, the manufacturing method of the foamable oil-in-water emulsion composition which controls the final cooling temperature of a cooling process to 15-30 degreeC is proposed, and in patent document 2, in the cooling process after the heat sterilization process of cream. A method for producing a cream with excellent emulsification stability is proposed, characterized in that it is once cooled to 7 ° C to 25 ° C, held at that temperature for 1 to 30 minutes, and then cooled to 3 ° C to 5 ° C. Document 3 proposes a milk fat cream having a fat percentage of 27% or more and less than 35%, which is always stable and has a good whipping property, which is obtained by rapidly cooling the cream and then cooling it. However, it was not sufficient in terms of stability of quality.
In addition, Non-Patent Document 1 describes cooling of creams: “When fats and oils are crystallized by cooling, it is considered that the way of crystallization is different depending on the interface in contact with the fats and oils. Since the crystallization of fats and oils occurs below, it is considered that the high melting point component and the highly polar component are preferentially oriented at the interface among the fat and oil components at the oil particle interface. Has been.

JP 2000-300199 A JP 2006-325426 A JP 2009-142248 A Murase, Sato “Food and vitrification / crystallization technology” Science Forum, Inc., issued July 4, 2000, p103

  The object of the present invention is a foamable oil-in-water emulsion used for topping, filling, and nappe in the confectionery and bakery fields, with viscosity, workability when whipped, foamability, and appearance. Foaming oil-in-water emulsification with excellent production efficiency, excellent shape retention and water separation resistance, stable mouthfeel and texture, and aging time within 8 hours It is to provide a manufacturing method of goods.

As a result of intensive studies, the present inventors have found that in the cooling method for foamable oil-in-water emulsions, it is important to control the temperature of the oil-in-water emulsion cooling including the oil crystallization heat after quenching, The present invention has been completed based on the knowledge that the crystallization of the fats and oils in the fat and oil particles proceeds by stirring in the tank as compared with the stationary cooling of the.
That is, the first of the present invention is an oil-in-water emulsion containing fats and oils, milk proteins and water, and after sterilization or sterilization treatment, the oil-in-water emulsion is quenched in the cold channel A1, and then the cold channel A1. Foaming property that promotes crystallization of fat and oil in the fat and oil particles of the oil-in-water emulsion under stirring in the tank B having a lower cooling capacity, and then further cools the oil-in-water emulsion in the cold flow path A2. This is a method for producing an oil-in-water emulsion. The second is a method for producing a foamable oil-in-water emulsion according to the first aspect, wherein the rapid cooling in the cold flow path A1 rapidly cools the product temperature of the oil-in-water emulsion to 1 to 20 ° C. The third is the method for producing a foamable oil-in-water emulsion according to the first aspect, wherein the cooling capacity of the cold channel A1 is an ability to reduce the product temperature of the oil-in-water emulsion to 5 ° C./min or more. is there. The fourth is a method for producing a foamable oil-in-water emulsion according to the first aspect, wherein the temperature of the refrigerant in the cold flow path A1 is 0 ° C. or higher. The fifth is the method for producing a foamable oil-in-water emulsion according to the first aspect, wherein the cooling capacity of B in the tank is an ability to reduce the product temperature of the oil-in-water emulsion to less than 5 ° C./min. . 6th, the foamable oil-in-water type | mold of 1st which temperature-controls the maximum product temperature of the oil-in-water emulsion in the tank B to ((Product temperature at the time of rapid cooling) + (0-8 degreeC)) This is a method for producing an emulsion. 7th is the manufacturing method of the foamable oil-in-water emulsion of 1st description whose temperature of the refrigerant | coolant of B in a tank is 0 degreeC or more. Eighth is the method for producing a foamable oil-in-water emulsion according to the first aspect, wherein cooling in the cold flow path A2 cools the product temperature of the oil-in-water emulsion to 1 to 7 ° C. The ninth is the method for producing a foamable oil-in-water emulsion according to the first aspect, wherein the aging time from when the cold flow path A1 is rapidly cooled to when the container is filled is within 8 hours. 10th is the manufacturing method of the foamable oil-in-water emulsion of 1st description whose oil-and-fat content of an oil-in-water emulsion is 10 to 50 weight%. The 11th is the manufacturing method of the foamable oil-in-water emulsion of 1st aspect whose average particle diameter of the oil-fat particle | grains of an oil-in-water emulsion is the range of 0.8-3.0 micrometers.

  It is a foamable oil-in-water emulsion used for topping, filling, and nappe in the confectionery and bakery fields. It has excellent viscosity, workability when whipped, foamability, appearance, shape retention, Providing a method for producing foamable oil-in-water emulsions that have good water separation resistance, stable mouthfeel, texture, etc., and can be produced within 8 hours with excellent aging time It became possible to do.

The method for producing the foamable oil-in-water emulsion of the present invention comprises mixing raw materials including fats and oils, milk protein and water, pre-emulsifying, sterilizing or sterilizing, homogenizing and cooling, or fats and oils, milk In the method of mixing raw materials containing protein and water, pre-emulsifying, homogenizing, sterilizing or sterilizing, re-homogenizing and cooling, after sterilizing or sterilizing, the oil-in-water emulsion is quenched in the cold channel A1 Then, crystallization of fats and oils in the fat and oil particles of the oil-in-water emulsion is promoted under stirring in the tank B having a cooling capacity lower than that of the cold channel A1, and then the oil-in-water emulsion is further cooled in the cold channel A2. It is the manufacturing method characterized by cooling with.
And as a general manufacturing method of whipped cream which is a foamable oil-in-water emulsion, raw material measurement → heating and dissolution (65 ° C.) → preliminary emulsification by stirring → HTST sterilization → homogenizer treatment → cooling (below 10 ° C.) → Aging (about 5 ° C.) → filling → refrigeration → shipping (Satoshi Fujita “Food emulsification-basics and applications—”, Koshobo Co., Ltd., issued February 10, 2006, p403) The aging time from cooling to filling was about 20 hours.

In the method for producing a foamable oil-in-water emulsion of the present invention, after sterilization or sterilization treatment, the oil-in-water emulsion is rapidly cooled in the cold channel A1, and then in the tank B having a lower cooling capacity than the cold channel A1. The product temperature of the oil-in-water emulsion is rapidly cooled to 1 to 20 ° C in the cold flow path A1, preferably the product temperature is rapidly cooled to 3 to 15 ° C, and more preferably the product temperature is 3 to 3. Quench rapidly to 13 ° C.
If the product temperature at the time of rapid cooling is too low, the emulsified state becomes unstable. If the product temperature is too high during rapid cooling, it will be difficult to whip.
The average rapid cooling rate is preferably 5 ° C./min or more, more preferably 7 ° C./min or more, and further preferably 10 ° C./min or more.

In the present invention, it is preferable that the cooling capacity of the cold flow path A1 is an ability to reduce the product temperature of the oil-in-water emulsion to 5 ° C./min or more. Specifically, the product temperature of the oil-in-water emulsion is rapidly cooled. There are plate, tubular, multi-pipe, and scraping type cooling methods as the method to do this, but among these, the plate type, the tubular type, and the continuous type using the multi-pipe type cooling method are high. preferable.
The temperature of the continuous cooling refrigerant is preferably 0 ° C. or higher.
In that case, it is preferable that the temperature of a refrigerant | coolant is at least 2 or more types, for example, the temperature range of a refrigerant | coolant is 0-5 degreeC, the temperature range of 12-18 degreeC, the temperature range of 20-40 degreeC It is preferable to combine two or more of them.

In the present invention, in the method for producing the foamable oil-in-water emulsion, after the sterilization or sterilization treatment, the oil-in-water emulsion is rapidly cooled in the cold channel A1, and then in a tank having a lower cooling capacity than the cold channel A1. The crystallization of the oil and fat in the oil and fat particles of the oil-in-water emulsion is promoted under stirring in B, but the cooling capacity of B in the tank reduces the product temperature of the oil-in-water emulsion to less than 5 ° C / min. It is preferable that the capacity is as high as possible. Specifically, it involves agitation in the tank and is batch-type cooling. As the agitator, the shape and size of the tank and the viscosity of the oil-in-water emulsion are used. However, either a propeller-type or a hook-type stirring blade can be used.
The number of rotations can also be adjusted as appropriate.
A part of the fat and oil of the oil-in-water emulsion is rapidly cooled in the cold flow path A1, and then the oil and fat in the oil-and-water emulsion in the oil-in-water emulsion is promoted to crystallize under stirring in the tank B. The remaining fat crystals of the fat particles can be stabilized.
The cooling temperature control may be any of a double jacket type, a spray type, and a pressure type jacket type.

As the stirring, either continuous stirring or intermittent stirring can be employed.
The method for producing the foamable oil-in-water emulsion of the present invention comprises mixing raw materials including fats and oils, milk protein and water, pre-emulsifying, sterilizing or sterilizing, homogenizing and cooling, or fats and oils, milk In the method of mixing raw materials containing protein and water, pre-emulsifying, homogenizing, sterilizing or sterilizing, re-homogenizing and cooling, after sterilizing or sterilizing, the product of oil-in-water emulsion in the cold channel A1 The temperature is rapidly cooled to 1 to 20 ° C., and then the crystallization of the fats and oils in the fat and oil particles of the oil-in-water emulsion is promoted under stirring in the tank B. (Product temperature during rapid cooling) + (0 to 8 ° C.)), and then the oil-in-water emulsion is further cooled in the cold flow path A2.
And it is important to control the maximum product temperature of this oil-in-water emulsion to ((product temperature at the time of rapid cooling) + (0 to 8 ° C.)), preferably the maximum product temperature ((at the time of rapid cooling) Product temperature) + (0-7 ° C.), and more preferably, the maximum product temperature is controlled to the temperature range of ((product temperature during rapid cooling) + (0-6 ° C.)). is there.

It promotes the crystallization of the fats and oils in the fat and oil particles of the oil-in-water emulsion under stirring in the tank B, but heat of crystallization is generated with the progress of crystallization, and the product of the oil-in-water emulsion The temperature rises and the degree of crystallization promotion can be grasped.
Alternatively, the amount of oil and fat crystals in the oil-in-water emulsion can be determined by measuring the SFC value.
The cooling capacity of B in the tank is cooled under the ability to reduce the product temperature of the oil-in-water emulsion to less than 5 ° C./min. Considering the type of oil and fat in the oil-in-water emulsion and the type of oil and fat It is preferable to control the maximum product temperature of the oil-in-water emulsion to a temperature range of ((product temperature during rapid cooling) + (0 to 8 ° C.)).
Such control is preferable because crystallization of the remaining fat and oil in the fat and oil particles of the oil-in-water emulsion in the tank can be promoted and stabilized.
The product temperature at the time of rapid cooling of the oil-in-water emulsion was T1, and the maximum product temperature of the oil-in-water emulsion when temperature was controlled was T2.
The temperature of the refrigerant in the tank B is preferably 0 ° C. or higher, and water is preferable as the medium.

The method for producing the foamable oil-in-water emulsion of the present invention comprises mixing raw materials including fats and oils, milk protein and water, pre-emulsifying, sterilizing or sterilizing, homogenizing and cooling, or fats and oils, milk In the method of mixing raw materials containing protein and water, pre-emulsifying, homogenizing, sterilizing or sterilizing, re-homogenizing and cooling, after sterilizing or sterilizing, the oil-in-water emulsion is quenched in the cold channel A1 Then, crystallization of fats and oils in the fat and oil particles of the oil-in-water emulsion is promoted under stirring in the tank B having a cooling capacity lower than that of the cold channel A1, and then the oil-in-water emulsion is further cooled in the cold channel A2. It is the manufacturing method characterized by cooling with.
In the present invention, cooling in the cold flow path A2 preferably cools the product temperature of the oil-in-water emulsion to 1 to 7 ° C, more preferably cooling the product temperature of the oil-in-water emulsion to 1 to 6 ° C. More preferably, the product temperature of the oil-in-water emulsion is cooled to 2 to 6 ° C. If the product temperature during cooling is too low, the emulsified state becomes unstable. If the product temperature at the time of cooling is too high, the aging time from when the cooling passage A1 is rapidly cooled to when the container is filled becomes long, and the production efficiency is deteriorated.
In the present invention, the cooling capacity of the cold channel A2 is preferably an ability capable of lowering the product temperature of the oil-in-water emulsion to 3 ° C./min or more. Specifically, the product temperature of the oil-in-water emulsion is controlled. Examples of the cooling method include a plate type, a tubular type, a multi-pipe type, and a scraping type cooling method. Among them, the oil-in-water emulsion after cooling is further cooled. A continuous method using a plate method, a tubular method, or a multi-tube cooling method with little physical impact is preferable.
The temperature of the continuous cooling refrigerant is preferably 0 ° C. or higher.

As fats and oils used in the foamable oil-in-water emulsion of the present invention, those that can be used for food can be widely adopted, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, Corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, palm oil, palm kernel oil and other vegetable oils and fats, beef fat, pork fat, fish oil, Examples thereof include animal fats and oils such as whale oil, and examples thereof include single or mixed oils of the above fats and oils or processed oils and fats subjected to curing, fractionation, transesterification, etc. (having a melting point of 15 to 40 ° C.). In the present invention, any of the oils and fats exemplified above can be used.
And the amount of fat and oil crystals in the oil-in-water emulsion after 6 days of refrigeration after the rapid cooling of the cold flow path A1 is 13 to 42% at 5 ° C, 12 to 40% at 10 ° C, and 8 to 32 at 20 ° C. %, Preferably 15 to 40% at 5 ° C, 14 to 38% at 10 ° C, 10 to 30% at 20 ° C, more preferably 17 to 37% at 5 ° C, The range is 16 to 35% at 10 ° C and 12 to 28% at 20 ° C. When the SFC value is too low, the foaming property and shape retention property when foaming the oil-in-water emulsion tend to be deteriorated. If the SFC value is too high, the foamed product will have poor mouthfeel when the oil-in-water emulsion is foamed.

As the fats and oils used in the foamable oil-in-water emulsion of the present invention, any fats and oils can be used as long as they are edible as described above, and those having a melting point of about 15 to 40 ° C are preferable.
In the method for producing the foamable oil-in-water emulsion of the present invention, the product temperature of the oil-in-water emulsion is rapidly cooled to 1 to 20 ° C. after the oil-in-water emulsion is sterilized or sterilized. In this case, the crystallization behavior of these fats and oils is important, and the fat and oil composition, the balance between the solid fat and the liquid oil, and the crystallization characteristics are affected.
Among these fats and oils, it is said that milk fat has a fatty acid composition of 400 to more than 400 fatty acids, including fatty acids with short chain lengths to fatty acids with long chain lengths, and unsaturated fatty acids.
In the production method of the present invention, fats and oils are contained as fats and oils, preferably (milk fat / total fats and oils) is 0.85 or less, more preferably (milk fats / total fats and oils) is 0.70 or less, most preferably (Milk fat / total fat / oil) is 0.50 or less.

  The oil and fat content of the foamable oil-in-water emulsion of the present invention is 10 to 50% by weight, preferably 15 to 48% by weight, more preferably 20 to 48% by weight, and most preferably 20 ~ 47% by weight. If the oil and fat content is too much, the foamable oil-in-water emulsion tends to be swelled (plasticized state), and if it is too little, the foamability and shape retention tend to deteriorate.

As milk protein used in the foamable oil-in-water emulsion of the present invention, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, skimmed milk powder, butter milk powder, Examples include whey protein, acid casein, rennet casein, caseins such as sodium caseinate, calcium caseinate, and potassium casein, or proteins derived from total milk protein milk.
Milk proteins derived from non-fat milk solids are preferred in terms of ease of use and flavor.
Examples of milk protein derived from non-fat milk solids include raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole fat powdered milk, skim milk powder, buttermilk powder, and whey protein. The amount of milk protein used is preferably 0.3 to 7% by weight, more preferably 0.3 to 6% by weight, and still more preferably 0.3 to 5% by weight. When there is too little milk protein, the emulsion stability of an oil-in-water emulsion will worsen. If there is too much milk protein, flavor deterioration tends to occur during the sterilization process.

  For the foamable oil-in-water emulsion of the present invention, after sterilization or sterilization, the oil-in-water emulsion is quenched in the cold channel A1, and then stirred in the tank B having a lower cooling capacity than the cold channel A1. It promotes the crystallization of the fat and oil in the oil and fat particles of the oil-in-water emulsion, but during cooling, the emulsifier is used to prevent the fat and oil particles from aggregating during the process of crystallization of the fat and oil in the fat and oil particles. It is preferable to do this. As an emulsifier to be used, an emulsifier usually used in preparing an 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.

Examples of the saccharide used in the foamable oil-in-water emulsion of the present invention include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, starch syrup, and dextrin. Sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol, and oligosaccharide alcohols. Examples thereof include sugar alcohols having 4 or more sugars such as reduced starch saccharified product and reduced starch decomposed product.
And the lactose which coexists with milk protein is contained in the saccharide | sugar of this invention.
The amount of saccharide used is generally preferably 0.5 to 20% by weight, more preferably 0.5 to 10% by weight, further preferably 0.5 to 6% by weight, most preferably 0.5 to 4.5% by weight. preferable.
When the amount of saccharide used is increased, the viscosity of the oil-in-water emulsion is increased and cooling efficiency is deteriorated. The cooling device is also loaded, and it is preferable that the amount of saccharide used is small.

  For the foamable oil-in-water emulsion of the present invention, it is preferable to use a thickening polysaccharide, and as the thickening polysaccharide, gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean One or more thickening polysaccharides selected from polysaccharides, carrageenan, tamarind seed gum and tara gum are preferred, and gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan and tamarind One or more thickening polysaccharides selected from seed gum are preferred.

For the foamable oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. alone or in combination of two or more. It is desirable to use it.
In addition, a fragrance, a colorant, a preservative and the like can be used as desired.

The method for producing the foamable oil-in-water emulsion of the present invention comprises mixing raw materials including fats and oils, milk protein and water, pre-emulsifying, sterilizing or sterilizing, homogenizing and cooling, or fats and oils, milk In the method of mixing raw materials containing protein and water, pre-emulsifying, homogenizing, sterilizing or sterilizing, re-homogenizing and cooling, after sterilizing or sterilizing, the product of oil-in-water emulsion in the cold channel A1 The temperature is rapidly cooled to 1 to 20 ° C., and then the crystallization of the fats and oils in the fat and oil particles of the oil-in-water emulsion is promoted under stirring in the tank B. (Product temperature during rapid cooling) + (0 to 8 ° C.)), and then the oil-in-water emulsion is further cooled in the cold flow path A2.
If the maximum product temperature is too high, the aging time from when the cold flow path A1 is rapidly cooled to when the container is filled becomes long, and the production efficiency deteriorates.

In the present invention, after sterilization or sterilization treatment, the product temperature of the oil-in-water emulsion is rapidly cooled to 1 to 20 ° C., and then the maximum product temperature of the oil-in-water emulsion is ((product temperature at the time of quenching) + (0 8 ° C)), and then the oil-in-water emulsion is further cooled in the cold channel A2.
The aging time from the rapid cooling of the cold flow path A1 to the filling of the container is preferably within 8 hours, more preferably within 6 hours, and even more preferably within 4 hours.
Specific containers to be filled include carton containers such as pure packs, tetra packs, and el carton, Sholey packs, and bag-in-boxes. These containers can be shipped after filling.
Among these methods, the container capacity is preferably 20 L or less, and more preferably 10 L or less in terms of achieving both production efficiency and the quality of the foamable oil-in-water emulsion.

  The average particle size of the fat and oil particles of the foamable oil-in-water emulsion of the present invention is preferably in the range of 0.8 to 3.0 μm, more preferably in the range of 0.9 to 2.8 μm, and further Preferably it is the range of 0.9-2.6 micrometers, Most preferably, it is the range of 1.0-2.5 micrometers. If the average particle size of the fat and oil particles is too small, the overrun after whipping increases. If the average particle size of the fat and oil particles is too large, the emulsion stability will deteriorate.

Considering the technical significance of the invention of the method for producing a foamable oil-in-water emulsion of the present invention, there is an excellent book by Sato et al. Regarding the crystallization of fats and oils when cooled in a bulk state. It has been studied in detail (Kiyotaka Sato and Satoshi Ueno, “Functionality and structure / physical properties of lipids”, Maruzen Publishing Co., Ltd., issued on June 10, 2011, p51-p93).
However, the crystallization of fats and oils in oil-in-water emulsions such as whipped cream still has many unknowns and many rules of thumb.
Among them, in the method for cooling foamable oil-in-water emulsions, it is important to control the temperature of oil-in-water emulsions including heat of oil crystallization after quenching, compared to conventional static cooling. Thus, it seems that there is a great technical significance that the finding that the crystallization of the fat and oil in the fat and oil particles proceeds by stirring in the tank.

  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. The results were evaluated by the following method.

Measurement Item and Method in Cooling Step T1 (° C.): The temperature of the oil-in-water emulsion measured by a thermometer at the outlet of the cold flow path A1.
T2 (° C.): Maximum product temperature of the oil-in-water emulsion; a temperature measured with a thermometer attached to the tank B in the cooling step or a thermometer attached to the sampling container.
T3 (° C.): The temperature of the oil-in-water emulsion measured by a thermometer at the outlet of the cold flow path A2.

Evaluation method of oil-in-water emulsion The viscosity of the oil-in-water emulsion, the bottest (stability of the oil-in-water emulsion), the average particle diameter, and the amount of oil and fat crystals in the oil-in-water emulsion were evaluated. The method is as follows.
Viscosity: A B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) was used under the conditions of No. 2 rotor and 30 rpm.
Botte Test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of bottling when stirred for 5 minutes.
Average particle size: average output as data after measurement by diluting an oil-in-water emulsion with distilled water to a measurable range using a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation, SALD-2200) The value was defined as the average particle size.
Fat crystal amount in oil-in-water emulsion: measurement of SFC value; obtained from Bruker, mq20 NMR Analyzer.

Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5 manufactured by HOBART CORPORATION). Time until foaming state is reached and time when gently mixed at the second speed (130 rpm) (2) Overrun: [(weight of oil-in-water emulsion of a certain volume)-(after foaming of a certain volume Foam weight)] ÷ (foam weight after foaming a certain volume) × 100
(3) Shape retention: Beauty when artificial foam is left at 5 ° C and 15 ° C for 24 hours. Four-step evaluation A: Good B: Somewhat good
C: Slightly bad D: Bad (not practical)
(4) Water separation: Evaluation of water separation at the same time as the above-mentioned shape retention evaluation Four-stage evaluation A; None B; Almost none
C; Yes D; Very many flavor evaluation methods Evaluate the mouth melt, milky taste, and texture of the foamed cream (5) Melt in the mouth Five-step evaluation 5; Good 4; Slightly good 3;
2; Slightly bad 1; Bad (6) Milky taste Five-level evaluation 5; Good 4; Slightly good 3;
2; Slightly bad 1; Poor (7) Texture 5 grade evaluation 5; Good 4; Slightly good 3;
2; Somewhat bad 1; Bad

Example 1
16.5 parts of palm oil having a melting point (melting point 29 ° C.), 3.5 parts of S2L-containing oil and fat (melting point 30.5 ° C.), 0.05 part of lecithin, polyglycerin fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name) 0.06 part of SY Glister MO-3S) is added, mixed and dissolved to obtain an oil phase.
Apart from this, 66.92 parts of water, 8.59 parts of skim milk powder, 3.8 parts of dextrin, 0.2 parts of polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-181E), An aqueous phase is prepared by dissolving 0.18 part of sodium hexametaphosphate, 0.02 part of sodium bicarbonate, 0.05 part of xanthan gum, 0.03 part of guar gum and 0.1 part of milk flavor.
The oil phase and aqueous phase are stirred in a preparation tank for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). Then, the mixture was homogenized at a homogenization pressure of 6 MPa, and immediately cooled with a plate cooling device as the cold flow path A1. The product temperature (T1) immediately after cooling at this time was 10.5 ° C., and the amount of oil crystals in the foamable oil-in-water emulsion was 5.7% in terms of SFC. Thereafter, crystallization of fats and oils in the fat and oil particles of the foamable oil-in-water emulsion was promoted under stirring in the tank B having a lower cooling capacity than the cold flow path A1. The maximum product temperature (T2) of the foamable oil-in-water emulsion in the tank B was 11.8 ° C. The time from the rapid cooling to the maximum product temperature was 3000 seconds. Then, it cooled to 3 degreeC (T3) with the plate-cooling apparatus which is cold flow path A2, was filled with a 10L shawly bag, and it put into the cardboard case, and obtained the foamable oil-in-water emulsion. The amount of fat and oil crystals in the foamable oil-in-water emulsion was 19.0% as the SFC value (the processing amount of the oil-in-water emulsion was 60 kg). At this time, the time from the plate cooling which is the cold flow path A1 to the filling was 4 hours. The amount of fat crystals in the foamable oil-in-water emulsion at a product temperature of 5 ° C. after 6 days of refrigeration was 20.5% in SFC value.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 1.

Example 2
23.8 parts of oil and fat (melting point 29 ° C) in palm, 10.4 parts of hardened coconut oil (melting point 33 ° C), 1.0 part of S2L-containing oil and fat (melting point 30.5 ° C) 0.3 parts of egg yolk oil Add and dissolve to make oil phase.
Separately, 6.33 parts of skim milk powder are dissolved in 58.17 parts of water to prepare an aqueous phase.
The oil phase and aqueous phase are stirred in a preparation tank for 30 minutes at 60 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). Thereafter, the mixture was homogenized at a homogenization pressure of 2 MPa, and immediately cooled with a plate cooling device as the cold flow path A1. The product temperature (T1) immediately after cooling at this time was 10.5 ° C., and the amount of fat and oil crystals in the foamable oil-in-water emulsion was 4.4% in terms of SFC. Thereafter, crystallization of fats and oils in the fat and oil particles of the foamable oil-in-water emulsion was promoted under stirring in the tank B having a lower cooling capacity than the cold flow path A1. The maximum product temperature (T2) of the foamable oil-in-water emulsion in the tank B was 12.2 ° C. The time from the rapid cooling to the maximum product temperature was 5760 seconds. Thereafter, the plate was cooled to 3 ° C. (T3) with a plate cooling device serving as a cold flow path A2, filled into a 10 L Shawley bag, and placed in a cardboard case to obtain a foamable oil-in-water emulsion (oil-in-water emulsion) Is 60 kg). At this time, the time from the plate cooling which is the cold flow path A1 to the filling was 4 hours. The amount of fat and oil crystals in the foamable oil-in-water emulsion at a product temperature of 5 ° C. after 6 days of refrigeration was 34.0% in terms of SFC.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 1.

Example 3
17.5 parts of soybean hardened oil (melting point 31 ° C), 13.15 parts of hydrogenated palm oil (melting point 36 ° C), 8 parts of coconut oil (melting point 24 ° C), 7.1 parts of butter oil added 0.30 parts of lecithin Mix and dissolve to make oil phase.
Separately from this, 48.04 parts of water, 5.46 parts of skim milk powder, 0.13 part of sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), 0.10 sodium hexametaphosphate Part, 0.02 part of baking soda, and 0.2 part of milk flavor are dissolved to prepare an aqueous phase.
The oil phase and aqueous phase are stirred in a preparation tank for 30 minutes at 67 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.). Thereafter, the mixture was homogenized at a homogenization pressure of 3 MPa, and immediately cooled with a plate cooling device as the cold flow path A1. The product temperature (T1) immediately after cooling at this time was 5 ° C., and the amount of oil crystals in the foamable oil-in-water emulsion was 9.9% in terms of SFC. Thereafter, crystallization of fats and oils in the fat and oil particles of the foamable oil-in-water emulsion was promoted under stirring in the tank B having a lower cooling capacity than the cold flow path A1. The maximum product temperature (T2) of the foamable oil-in-water emulsion in the tank B was 10.8 ° C. The time from the rapid cooling to the maximum product temperature was 2400 seconds. Thereafter, the plate was cooled to 3 ° C. (T3) with a plate cooling device serving as a cold flow path A2, filled into a 10 L Shawley bag, and placed in a cardboard case to obtain a foamable oil-in-water emulsion (oil-in-water emulsion) Is 60 kg). At this time, the time from the plate cooling which is the cold flow path A1 to the filling was 2 hours. The amount of fat crystals in the foamable oil-in-water emulsion at 5 ° C. after 6 days of refrigeration was 25.5% in terms of SFC.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 1.

Example 4
20.4 parts of palm kernel oil (melting point 28 ° C.), 5 parts of hardened palm oil (melting point 31 ° C.), 5 parts of hardened palm kernel oil (melting point 38 ° C.), 0.25 part of lecithin, polyglycerin fatty acid ester (Sakamoto Pharmaceutical Co., Ltd.) 0.01 part by product, product name SY Glister MO-3S) is added, mixed and dissolved to obtain an oil phase.
Separately, 65.25 parts of water, 3.4 parts of skim milk powder, sucrose saturated fatty acid ester (product name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.12 part, polyglycerin fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: SY Glister MS-5S) 0.05 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, guar gum 0.05 part, xanthan gum 0.05 part, milk flavor 0. Dissolve 2 parts to prepare the aqueous phase.
The oil phase and the aqueous phase are stirred in a preparation tank for 30 minutes at 65 ° C. and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.). Thereafter, the mixture was homogenized at a homogenization pressure of 4 MPa, and immediately cooled with a plate cooling device as the cold flow path A1. The product temperature (T1) immediately after cooling at this time was 11 ° C., and the amount of fat and oil crystals in the foamable oil-in-water emulsion was 3.0% in terms of SFC. Thereafter, crystallization of fats and oils in the fat and oil particles of the foamable oil-in-water emulsion was promoted under stirring in the tank B having a lower cooling capacity than the cold flow path A1. The maximum product temperature (T2) of the foamable oil-in-water emulsion in the tank B was 13.8 ° C. The time from the rapid cooling to the maximum product temperature was 660 seconds. Then, it cooled to 3 degreeC (T3) with the plate-cooling apparatus which is cold flow path A2, was filled with a 10L shawly bag, and it put into the cardboard case, and obtained the foamable oil-in-water emulsion. The amount of fat and oil crystals in the foamable oil-in-water emulsion was 20.2% in terms of SFC value (the processing amount of the oil-in-water emulsion was 60 kg). At this time, the time from the plate cooling which is the cold flow path A1 to the filling was 6 hours. The amount of fat and oil crystals in the foamable oil-in-water emulsion at 5 ° C. after 6 days of refrigeration was 21.9% in terms of SFC value.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 1.

The results of Examples 1 to 4 are summarized in Table 1.

Reference example 1
In the formulation of Example 4, the mixture was stirred and pre-emulsified at 65 ° C. for 30 minutes, and then sterilized by an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 144 ° C. After that, the mixture was homogenized at a homogenization pressure of 4 MPa, and immediately cooled by a plate cooling device which is a cold flow path A1. The product temperature (T1) immediately after cooling at this time was 11 ° C., and the amount of fat and oil crystals in the foamable oil-in-water emulsion was 3.0% in terms of SFC. Thereafter, crystallization of fats and oils in the fat and oil particles of the foamable oil-in-water emulsion was promoted under stirring in the tank B having a lower cooling capacity than the cold flow path A1. The maximum product temperature (T2) of the foamable oil-in-water emulsion in the tank B was 13.8 ° C. The time from the rapid cooling to the maximum product temperature was 660 seconds. Thereafter, it was cooled, filled into a 10 L Shawley bag, and placed in a cardboard case to obtain a foamable oil-in-water emulsion. The amount of fat and oil crystals in the foamable oil-in-water emulsion was 21.7% as SFC value (the processing amount of the oil-in-water emulsion was 60 kg). At this time, the time from the plate cooling which is the cold flow path A1 to the filling was 10 hours. The amount of fat and oil crystals in the foamable oil-in-water emulsion at 5 ° C. after 6 days of refrigeration was 23.1% in terms of SFC.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 2.

Comparative Example 1
In the formulation of Example 1, the mixture was stirred in a preparation tank at 60 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 144 ° C. After that, it was homogenized at a homogenization pressure of 6 MPa, and immediately cooled with a plate cooling device as the cold flow path A1. The product temperature (T1) immediately after cooling at this time was 10.5 ° C., and the amount of fat crystals in the foamable oil-in-water emulsion was 5.7% in terms of SFC. Thereafter, crystallization of fats and oils in the fat and oil particles of the foamable oil-in-water emulsion was promoted under stirring in the tank B having a lower cooling capacity than the cold flow path A1. The maximum product temperature (T2) of the foamable oil-in-water emulsion in the tank B was 11.8 ° C. The time from the rapid cooling to the maximum product temperature was 3000 seconds. Thereafter, it was cooled, filled into a 10 L Shawley bag, and placed in a cardboard case to obtain a foamable oil-in-water emulsion. The amount of oil and fat crystals in the foamable oil-in-water emulsion was 23.2% in terms of SFC (the amount of oil-in-water emulsion processed was 60 kg). At this time, the time from the plate cooling which is the cold flow path A1 to the filling was 12 hours. The amount of fat crystals in the foamable oil-in-water emulsion at a product temperature of 5 ° C. after 6 days of refrigeration was 23.8% in terms of SFC.
80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 2.

Comparative Example 2
In the formulation of Example 1, the oil phase and the aqueous phase were stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then directly at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After sterilization by the heating method, the mixture was homogenized at a homogenization pressure of 5 MPa and immediately cooled to 25 ° C. The product temperature during cooling in the cooling step was 25.0 ° C., and no subsequent increase in product temperature was observed. It cooled and the foamable oil-in-water emulsion was obtained (the processing amount of an oil-in-water emulsion is 10 kg).
The time from the rapid cooling to the final cooled product temperature of 5 ° C. was 8 hours.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 2.

Comparative Example 3
In the formulation of Example 1, the oil phase and the aqueous phase were stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then directly at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After sterilization by the heating method, the mixture was homogenized at a homogenization pressure of 5 MPa and immediately cooled to 5 ° C. After cooling, the cream kept for 1 hour in a refrigerator at 5 ° C. was temporarily heated at 15 ° C. for 1 hour. After the temporary heating treatment, the mixture was cooled again in a refrigerator at 5 ° C. to obtain a foamable oil-in-water emulsion (the processing amount of the oil-in-water emulsion was 10 kg).
The time from the rapid cooling to the final cooled product temperature of 5 ° C. was 10 hours.
To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The whipped cream was evaluated for melting in the mouth, milky taste and texture. These results are summarized in Table 2.

The results of Reference Example 1 and Comparative Examples 1 to 3 are summarized in Table 2.

  The present invention relates to a method for producing a foamable oil-in-water emulsion, more specifically, viscosity, workability when whipped, foaming, excellent appearance, shape retention, water separation resistance, mouthfeel, The present invention relates to a process for producing a foamable oil-in-water emulsion having a stable texture and excellent production efficiency.

Claims (4)

Fats, seen including a milk protein and water, the amount of water is an oil-in-water emulsion of 48.04 to 66.92 wt%, after sterilization or sterilization, the product temperature of the oil-in-water emulsion 5 ° C. The temperature of the oil-in-water emulsion is rapidly cooled to 3 to 13 ° C. in the cold flow path A1 where the temperature of the refrigerant is 0 ° C. or higher, and the cooling capacity is thereafter the oil-in-water emulsion. The maximum temperature of the oil-in-water emulsion under stirring in the tank B where the temperature of the refrigerant is lower than 5 ° C./min, the temperature of the refrigerant is 0 ° C. or higher, and stirring is performed in the tank. The product temperature is controlled to ((product temperature at the time of rapid cooling) + (0 to 8 ° C.)) to promote the crystallization of fats and oils in the fat and oil particles, and then the oil-in-water emulsion is further cooled in the cold channel A2. And the said cooling cools the product temperature of an oil-in-water emulsion to 1-7 degreeC, The manufacturing method of a foamable oil-in-water emulsion. The method for producing a foamable oil-in-water emulsion according to claim 1, wherein the aging time from cooling of the cold flow path A1 to filling of the container is within 8 hours. The manufacturing method of the foamable oil-in-water emulsion of Claim 1 whose fats and oils content of an oil-in-water emulsion is 10 to 50 weight%. The process for producing a foamable oil-in-water emulsion according to claim 1, wherein the average particle diameter of the oil-and-fat particles of the oil-in-water emulsion is in the range of 0.8 to 3.0 µm.