JP6846112B2 - Oil-in-water emulsion - Google Patents

Description

The present invention relates to a low-fat oil-in-water emulsion.

Due to the stability of the emulsion and the ease of handling during whipping, oil-in-water emulsion prepared by emulsifying milk fat such as butter is widely used as a substitute for fresh cream. Furthermore, due to the increasing demand for calorie reduction in foods in recent years, low fat content is also required for oil-in-water emulsions.

When the oil-in-water emulsion is whipped, an interface structure by fat globules is formed around the bubbles taken in, and a network structure by aggregation of fat globules is also formed inside the oil-in-water emulsion. It is known that the hardness of the whipped oil-in-water emulsion is brought about by this network structure of fat globules (Non-Patent Document 1).

However, the total amount of fat globules is insufficient in the low-fat oil-in-water emulsion. Therefore, the conventional low-fat oil-in-water emulsion requires a long-time whipping to obtain a predetermined hardness, or even if the emulsion is whipped for a long time, the oil-in-water emulsion having the desired hardness can be obtained. There was a problem that it could not be obtained.

In low-fat oil-in-water emulsions using vegetable fats that utilize vegetable fats and oils whose fatty acid composition in fat globules is relatively easy to adjust, fats and oils mixed using multiple vegetable fats and their processed fats and oils are used. It is possible to prepare an oil-in-water emulsion by using it, but in an oil-in-water emulsion using milk fat, the fat source is limited to milk fat, so the fatty acid composition and its characteristics constituting the fat and oil Is extremely difficult to control freely.

Although it is technically possible to use hardened butter oil by chemical treatment or high melting point butter oil obtained by fractionation using different melting points, these fats and oils are generally very expensive and commercially available. Not only does it bring about significant restrictions on its use, but it also has the problem that the use of hardened butter oil and high melting point butter oil inevitably worsens the melting of the mouth and the flavor.

On the other hand, a method using a stabilizer for whipped cream containing fermented cellulose (Patent Document 1), a method using hyaluronic acid and / or a salt thereof (Patent Document 2), and the like are also disclosed. However, with these methods, the viscosity of the oil-in-water emulsion changes, and the original physical characteristics of fresh cream and milk fat cream are impaired.
Furthermore, the whipped cream prepared using it is also whipped because the structure of the whipped cream, which should be originally brought about by the aggregation of fat globules, is only supplemented by the thickening of the stabilizer in the aqueous solution. There is a problem that the texture and flavor that the cream should have are significantly changed.

Masayuki Noda, (1988), Oil-type emulsion in raw water and its whipping concept, Cooking Society Vol. 21 (3), 142-153

JP 2011-193814 JP 2013-13393

An object of the present invention is to solve the above-mentioned problems and to provide an oil-in-water emulsion having a short whipping time, an aeration capacity, and a melting mouth while being low in fat.

In order to solve the above problems, the present invention includes the following configurations.
(1) An oil-in-water emulsion comprising 15% by weight or more and 35% by weight or less of milk fat and 0.1 g or more and 2 g or less of behenic acid in 100 g of fat or oil.
(2) The oil-in-water emulsion according to (1), wherein the fat and oil contained in the oil-in-water emulsion has a storage elastic modulus and a loss elastic modulus at 20 ° C. of 1 Pa or more.
(3) Described in any one of (1) and (2), wherein the amount of solid fat contained in the oil-in-water emulsion at 40 ° C. is 0.5% or more and 1.5% or less. Underwater oil-type emulsion.
(4) Further, the amount of solid fat contained in the oil-in-water emulsion at 30 ° C. is about 7%, the amount of solid fat at 20 ° C. is about 23%, and the amount of solid fat at 10 ° C. is about 50%. The oil-in-water emulsion according to any one of (1) to (3).
(5) The oil-in-water emulsion according to any one of (1) to (4), wherein the overrun becomes 150% or more within 7 minutes.
(6) A step of preparing an oil phase by mixing milk fat and an emulsifier containing a bechenic acid residue, a step of mixing water and a water-soluble raw material, and a step of mixing the oil phase and the aqueous phase. And a step of homogenizing the mixture obtained by mixing the oil phase and the aqueous phase, and a step of sterilizing the mixture obtained by mixing the oil phase and the aqueous phase. A method for producing an oil-in-water emulsion, which comprises.

The present invention provides an oil-in-water emulsion that is low in fat but has a short whipping time, aeration capacity, and melting in the mouth.

The oil-in-water emulsion of the present invention will be described in detail below.
The present inventors consider that an oil-in-water emulsion containing a fat and / or a lipophilic emulsifier to which behenic acid is ester-bonded and containing 0.1 g or more and 2 g or less of behenic acid in 100 g of fat or oil has a high temperature at the time of cooling. Since a strong fat crystal structure is constructed inside the fat globules by starting crystallization from, it has a short whipping time and aeration capacity, and the solid fat ratio in the low temperature range is the same as that of milk fat. We have found that it also has a mouthfeel, and have completed the present invention.

The raw material of the oil-in-water emulsion of the present invention will be described.
The milk fat source used in the oil-in-water emulsion of the present invention may be one containing milk fat, and one selected from milk, fresh cream, butter, butter oil, whey, whole fat powder milk and the like, or these. Those containing a plurality can be used.
These raw materials may be used to adjust the fat content of the oil-in-water emulsion to be 15% by weight or more and 35% by weight or less.

The behenic acid-ester-bonded fat and / or lipophilic emulsifier used in the oil-in-water emulsion of the present invention contains almost no behenic acid-ester-bonded fat or oil in the milk fat, and therefore the behenic acid is ester-bonded. It is preferable to use a lipophilic emulsifier.
The emulsifier is not particularly limited as long as it is a lipophilic emulsifier in which bechenic acid is ester-bonded. For example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, fatty acid polyglyceride, sucrose fatty acid ester, fatty acid propylene glycol, sorbitan fatty acid ester, etc. These can be mentioned, and one or more of these can be used in combination.

The amount of the lipophilic emulsifier to which the behenic acid is ester-bonded used in the oil-in-water emulsion of the present invention is 0.1 g or more and 2.0 g or less in the final conversion of 100 g of the fat and oil of the oil-in-water emulsion. It may be added so as to become.

With the above amount of behenic acid, from the cooling temperature range of 30 ° C. or higher, interfacial adsorption layers of lipophilic emulsifiers containing behenic acid or behenic acid as fatty acids and fat crystals centered on reverse micelles begin to form in fats and oils. , This fat crystal grows with further cooling. Therefore, the fats and oils used in the present invention are imparted with hardness, and the storage elastic modulus and the loss elastic modulus of the fats and oils are both 1 Pa or more under the conditions of a temperature of 20 ° C. and a frequency of 1 Hz.

Furthermore, the oil-in-water emulsion prepared using fats and oils having such characteristics contains fat crystals having behenic acid or a lipophilic emulsifier having a lipophilic emulsifier as a nucleus in the fat globules. Therefore, when whipping, a stronger structure can be formed by forming the structure of fat globules via the fat crystals at the gas-liquid interface or the aqueous phase. As a result, it becomes possible to prepare a whipped cream having both foaming property and good hardness while having low fat.

On the other hand, since the amount of behenic acid with respect to the entire fatty acid composition is 0.1 g or more and 2.0 g or less in terms of 100 g of fats and oils, the value of the ratio of solid fats to the total fat content with respect to temperature change (hereinafter referred to as SFC) is It is almost the same as milk fat in the range of 10 ° C or higher and lower than 40 ° C. Therefore, it is possible to realize a melting in the mouth that is the same as that of an oil-in-water emulsion or fresh cream using milk fat having a fat content of about 40 to 45% by weight.
Only fat crystals centered on behenic acid and reverse micelles of lipophilic emulsifiers containing behenic acid as fatty acids remain at 40 ° C, but the amount is as small as 1 ± 0.5%, so oil-in-water emulsions It does not affect sensual features such as melting of the mouth.

The oil-in-water emulsion of the present invention contains, if necessary, defatted milk powder, buttermilk powder, whey powder, milk protein, lactose and its decomposition products, starch, dextrin, liquid sugar, thickening polysaccharide, and phosphate. , Citrate, carbonate, potassium salt, taste substance, fragrance and the like may be contained. Further, an emulsifier or the like having a fatty acid residue other than behenic acid can also be used.

The method for producing an oil-in-water emulsion of the present invention will be described.
In the oil-in-water emulsion of the present invention, after emulsifying water and fat at about 60 ° C. to 80 ° C., a homogenization step (about 0.5 to 10 MPa) with a high-pressure homogenizer or the like, a heat exchange plate or steam It can be obtained by a manufacturing process including a sterilization step (about 75 to 150 ° C.) by blowing, a cooling step, and the like.
When a water-soluble emulsifier is used, it is preferably added to water, and when an oil-soluble emulsifier is used, it is preferably added to fats and oils. When powdered milk, thickening polysaccharides, salts, taste substances, water-soluble flavors and the like are used as needed, it is preferable to dissolve them in water. When an oil-soluble fragrance is used, it is preferable to dissolve it in an oil or fat.

Hereinafter, examples of the present invention will be described in detail, but the present invention is not limited thereto.

30% by weight of milk fat obtained from unsalted butter is heated to 80 ° C. to dissolve it, and an oil-soluble sucrose behenic acid ester is added so as to contain 0.5 g of behenic acid in terms of 100 g of fat and oil of the product. 3% by weight was added. Further, 0.3% by weight of soybean lecithin was added to obtain a lipophilic emulsifier-containing milk fat.
After heating 64.9% by weight of water to 80 ° C. and adding 4% by weight of skim milk powder and 0.5% by weight of casein sodium to dissolve it, add lipophilic emulsifier-containing fat and stir well with a homomixer. A high-pressure homogenizer was used to homogenize the first stage at 4 MPa and the second stage at 1 MPa. Further, after a sterilization treatment at 130 ° C. for 2 seconds using a heat exchange plate, the mixture was cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 30% by weight.

30% by weight of milk fat obtained from unsalted butter is dissolved by heating to 80 ° C., and oil-soluble sucrose bechenic acid ester 0.3 so as to contain 0.5 g of bechenic acid in terms of 100 g of fat and oil of the product. Weight% was added to prepare milk fat containing a lipophilic emulsifier.
After heating 65.2% by weight of water to 80 ° C. and adding 4% by weight of skim milk powder and 0.5% by weight of casein sodium to dissolve it, add lipophilic emulsifier-containing fat and stir well with a homomixer. A high-pressure homogenizer was used to homogenize the first stage at 4 MPa and the second stage at 1 MPa. Further, after a sterilization treatment at 130 ° C. for 2 seconds using a heat exchange plate, the mixture was cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 30% by weight.
(Comparative Example 1)

30% by weight of milk fat obtained from unsalted butter was heated to 80 ° C. and dissolved, and 0.3% by weight of soybean lecithin was added to prepare milk fat containing a lipophilic emulsifier.
After heating 65.2% by weight of water to 80 ° C. and adding 4% by weight of skim milk powder and 0.5% by weight of casein sodium to dissolve it, add lipophilic emulsifier-containing fat and stir well with a homomixer. A high-pressure homogenizer was used to homogenize the first stage at 4 MPa and the second stage at 1 MPa. Further, after a sterilization treatment at 130 ° C. for 2 seconds using a heat exchange plate, the mixture was cooled to 5 ° C. to obtain an oil-in-water emulsion having a fat content of 30% by weight.
(Comparative Example 2)

30% by weight of milk fat obtained from unsalted butter is heated to 80 ° C. to dissolve it, and 0.3% by weight of oil-soluble sucrose stearic acid ester and 0.3% by weight of soybean lecithin are added to the milk containing a lipophilic emulsifier. It was made fat.
After heating 64.9% by weight of water to 80 ° C. and adding 4% by weight of skim milk powder and 0.5% by weight of casein sodium to dissolve it, add lipophilic emulsifier-containing fat and stir well with a homomixer. A high-pressure homogenizer was used to homogenize the first stage at 4 MPa and the second stage at 1 MPa. Further, after a sterilization treatment at 130 ° C. for 2 seconds using a heat exchange plate, the mixture was cooled to 5 ° C. to obtain an oil-in-water emulsion having a milk fat content of 30% by weight.
(Test Example 1)

<Extraction of fats and oils>
1 g of a sample, 5 g of distilled water, and 2 g of ammonia water (1st grade, 28% or more) were added to a Majuni fat extraction tube and shaken well. To this, 10 mL of ethanol (1st grade) was added and shaken well. Next, 25 mL of diethyl ether (first grade) was added and shaken well. Further, 25 mL of petroleum ether (1st grade) was added and shaken well. This was placed in an extraction tube, separated using a Majuni centrifuge at 600 rpm for 5 minutes, and the upper ether layer was transferred to a glass beaker.
Add 10 mL of ethanol (1st grade) to the lower layer and shake well, then add 25 mL of diethyl ether (1st grade) and shake well, then add 25 mL of petroleum ether (1st grade) and shake well. , This was centrifuged under the same conditions as above, and the obtained upper ether layer was transferred to a glass beaker.
The glass beaker was warmed to 70 ° C. to evaporate the ether, and the remaining fats and oils were recovered and used for the following measurements.
If the fats and oils required for analysis are not sufficient for extraction with one Majuni fat extraction tube, the fats and oils collected by extracting the fats and oils using multiple Majunior fat extraction tubes for the same oil-in-water emulsion sample. Was mixed and used for evaluation.
(Test Example 2)

<Evaluation of hardness of oil-in-water emulsion>
Oils and fats were extracted from the oil-in-water emulsions of Examples 1 and 2 and Comparative Examples 1 and 2 in the same manner as in Test Example 1.
Dynamic viscoelasticity was measured using MCR302 (Anton Pearl Japan). Examples 1 and 2 in which a disposable plate (EMS / TEK500 / 600, Anton Pearl Japan) fixed to a measuring device using a dedicated jig (P-PTD200 / 62, Anton Pearl Japan) was heated to 80 ° C. And 10 mL of fats and oils extracted from Comparative Examples 1 and 2 were put in, and dynamic viscoelasticity was obtained at a gap of about 2.5 mm, a strain of 0.5%, and a frequency of 1 Hz using a 50 mm flat plate (PP50, Anton Pearl Japan). It was measured. Both the lower and upper cover-type temperature control units of the sample were used for temperature control, and the storage elastic modulus and the loss elastic modulus at 20 ° C. when cooled from 80 ° C. to 0 ° C. at a temperature lowering rate of 1 ° C./min were measured. The results are shown in Table 1.
An appropriate hardness was defined as having a storage elastic modulus and a loss elastic modulus of 1 Pa or more.

（試験例３） (Table 1) Storage elastic modulus and loss elastic modulus of fats and oils extracted from oil-in-water emulsion

(Test Example 3)

<Measurement of SFC>
The SFC was measured using a nuclear magnetic resonance apparatus (Minispec mq 20, Bruker Co.). 2.5 mL of fats and oils extracted from Examples 1 and 2 and Comparative Examples 1 and 2 heated to 80 ° C. were placed in a glass tube, stoppered, allowed to stand at 5 ° C. overnight, and further 10 ° C. and 20 ° C. After standing for 30 minutes in a constant temperature bath at 30 ° C. and 40 ° C., SFC was measured. For comparison, SFC was also measured for fats and oils extracted from fresh cream by the same method as in Test Example 1. The results are shown in Table 2.

（試験例４） (Table 2) SFC of fats and oils extracted from oil-in-water emulsion

(Test Example 4)

<Evaluation of whipping of oil-in-water emulsion>
15 g of sugar was added to 200 g of the oil-in-water emulsion (5 ° C.) of Examples 1 and 2 and Comparative Examples 1 and 2, and a stainless steel deep-bottomed ball having a diameter of 21 cm and a biaxial hand were added in a room at 20 ° C. Foaming was performed using a mixer at a beater rotation speed of 400 rpm.
The whipped oil-in-water emulsion is placed in a cup with a diameter of 5 cm and a depth of 5 cm, and the maximum stress is measured when a stainless steel cylinder with a direct line of 2 cm is penetrated by 1 cm at a speed of 1 mm / sec. The time required to reach 40 g was evaluated.
Further, the oil-in-water emulsion at the end of whipping was placed in a cup having a diameter of 5 cm and a depth of 5 cm, the weight was measured, and the overrun was calculated from the following formula.
The time was 7 minutes or less. Overrun was good at 150% or more. In addition, the flavor and color were evaluated by sensuality. The results are shown in Table 3.

A: Weight of oil-in-water emulsion before whipping per unit volume B: Weight of oil-in-water emulsion after whipping per unit volume

Overrun (%) = (AB) / B x 100

(Table 3) Results of whipping time, overrun, and sensory evaluation

As shown in (Table 1), in Example 1 and Example 2, both the storage elastic modulus and the loss elastic modulus of the fat and oil at 20 ° C. were 1 Pa or more, and they had an appropriate hardness.
This is because the oil-in-water emulsion containing 0.1 g or more and 2 g or less of behenic acid in 100 g of fat and oil is a fat crystal having a lipophilic emulsifier having behenic acid or behenic acid as a fatty acid and a reverse micelle as a nucleus. However, it is considered that this is due to the fact that the oil-in-water emulsion begins to be locally formed at 30 ° C. when cooled, and the fat crystals grow with further cooling.

Further, as shown in (Table 3), in both Example 1 and Example 2, the whipping time was as short as 7 minutes or less, and the overrun was 150% or more, which was good.
It is considered that this is because the oil-in-water emulsion containing 0.1 g or more and 2 g or less of behenic acid in 100 g of fat and oil forms a strong network of fat globules at the gas-liquid interface even at the bubble interface.

Crystal formation centered on behenic acid as in Examples 1 and 2 affects the hardness of the produced crystals and the formation of a network of fat crystals in the fat globules (Tables 1 and 3), but fat. There was almost no effect on SFC, which indicates the amount of solid fat inside (Table 2).
In particular, since it does not affect SFC at all in a temperature range of less than 40 ° C., it is possible to obtain an oil-in-water emulsion having a good melting and flavor when it is contained in the mouth when whipped.
(Test Example 5)

Oils and fats were extracted from the oil-in-water emulsions of Examples 1 and 2 and Comparative Examples 1 and 2 in the same manner as in Test Example 1.
This was heated to 80 ° C., collected in a screw cap test tube, 1.5 mL of 0.5 N NaOH methanol solution was added, the mixture was sealed, and the mixture was heated in boiling water for 9 minutes.
After cooling, 2.0 mL of a 14% boron trifluoride methanol solution was added, the mixture was sealed, and the mixture was heated in boiling water for 7 minutes. After cooling, 2.0 mL of a 5 g / LC17 methylhexane solution was added as an internal standard, 3.0 mL hexane and 3.0 mL saturated saline were further added, the mixture was sealed, and the mixture was shaken for 1 minute.
After standing for 1 hour, 100 μL of the upper layer was dispensed into a vial, 1.5 mL of hexane was added to dilute it 16-fold, and Behenic acid was used under the condition of a split ratio of 5: 1 using an Agilent 6890N network GC (Agilent Technologies, Inc.). Acid was quantified.
As shown in (Table 4), the amount of behenic acid in terms of 100 g of fats and oils extracted from Examples 1 and 2 was 0.5 g, and the amount of added behenic acid could be quantified by the above method. Further, the amount of fats and oils extracted from Comparative Example 1 and Comparative Example 2 using an emulsifier containing no behenic acid as a constituent fatty acid was less than 0.05 g, which also confirmed the validity of the quantification method.

(Table 4)

Claims (6)

An oil-in-water emulsion comprising 15% by weight or more and 35% by weight or less of milk fat as fats and oils, and behenic acid of 0.1 g or more and 2 g or less in 100 g of fats and oils. The oil-in-water emulsion according to claim 1, wherein the fat and oil contained in the oil-in-water emulsion has a storage elastic modulus and a loss elastic modulus at 20 ° C. of 1 Pa or more. The water according to claim 1 or 2, wherein the amount of solid fat contained in the oil-in-water emulsion at 40 ° C. is 0.5% or more and 1.5% or less. Oil-type emulsion. Further, the oil and fat contained in the oil-in-water emulsion is characterized in that the amount of solid fat at 30 ° C. is about 7%, the amount of solid fat at 20 ° C. is about 23%, and the amount of solid fat at 10 ° C. is about 50%. The oil-in-water emulsion according to any one of claims 1 to 3. The oil-in-water emulsion according to any one of claims 1 to 4, wherein the overrun becomes 150% or more within 7 minutes. A step of preparing an oil phase by mixing milk fat and an emulsifying agent containing a bechenic acid residue, a step of mixing water and a water-soluble raw material, a step of mixing the oil phase and the aqueous phase, and the above-mentioned It is characterized by including a step of homogenizing the mixture obtained by mixing the oil phase and the aqueous phase, and a step of sterilizing the mixture obtained by mixing the oil phase and the aqueous phase. The method for producing an oil- in-water emulsion according to any one of claims 1 to 5.