JP7053156B2 - Foamable water-in-oil oil-in-water emulsion and its manufacturing method - Google Patents

Description

The present invention relates to a foamable oil-in-water emulsion and a method for producing the same.

The water-in-oil emulsion in water is a double emulsion in which the water-in-oil emulsion as the primary emulsion is dispersed in the aqueous phase (outer aqueous phase) which is the outer phase. As a method for producing a water-in-oil emulsion, a two-step emulsification method is generally used, in which a water-in-oil emulsion is prepared and then the water-in-oil emulsion is added to an external aqueous phase and dispersed. .. However, in the two-step emulsification method, the primary emulsification step for preparing the water-in-oil emulsion and the secondary emulsification step for preparing the water-in-oil oil emulsion are performed in different treatment tanks, so that the primary emulsification step is performed. A liquid feeding step for charging the water-in-oil emulsion obtained in the above method into the external aqueous phase is required, which complicates the manufacturing process.

On the other hand, a method of preparing a water-in-oil emulsion and then putting an external aqueous phase into the same treatment tank to carry out a secondary emulsification step is called a one-step emulsification method. The one-step emulsification method is useful because it eliminates the need for a liquid feeding process and therefore simplifies production. It is difficult to get things. As a method for improving the emulsion stability of a water-in-water emulsion produced by a one-step emulsification method, Patent Document 1 describes a specific sugar fatty acid ester composition and a nonionic surfactant having an HLB of 7 or more. Disclosed is a water-in-water emulsion in which the above is blended in a specific ratio.

International Publication No. 2009/005032

However, even in the water-in-oil-in-water emulsion described in Patent Document 1, there is still room for improvement in terms of emulsion stability. The reason why it is difficult to improve the emulsification stability of the water-in-water emulsion is that it is difficult to mix the emulsifier contained in the outer-water phase and the inner-water phase of the water-in-water emulsion in a well-balanced manner. Can be mentioned. In addition, since the stirring efficiency and stirring power change depending on the production scale during the preparation of the water-in-oil emulsion which is the primary emulsion and the preparation of the water-in-oil emulsion in water, the stirring efficiency and the stirring power can be adjusted. Another reason is that it is difficult. If the size, rotation speed, and stirring efficiency of the stirring blade are not properly adjusted, there is a risk that the water-in-oil emulsion may be mixed with the oil-in-water emulsion in the primary emulsification step, or in water in the secondary emulsification step. There is a risk of phase inversion from the water-in-oil emulsion to the oil-in-oil emulsion. Furthermore, agglutination (purination) of the water-in-oil emulsion may occur in the water-in-oil emulsion. These problems are especially likely to occur when scaling up for actual manufacturing in a factory.

Furthermore, in recent years, consumers' health consciousness has increased, and when a water-in-water emulsion is added to food, a rich flavor and richness can be felt even with low fat. Is required. In the water-in-oil-in-water emulsion, studies for improving the flavor and richness have not yet been made sufficiently. Further, when the water-in-water emulsion is foamed and used (when used as a whipping cream), it is also required to shorten the foaming time.

INDUSTRIAL APPLICABILITY The present invention has an excellent emulsion stability, aroma and richness, and can shorten the foaming time when foamed and used. The purpose is to provide a method.

The first aspect of the present invention is a foamable aqueous oil-in-water emulsion in which the aqueous emulsion in oil is contained in the outer aqueous phase, and the content of the internal aqueous phase in the aqueous emulsion in oil is high. A foamable water-in-oil-in-oil emulsion having a content of 17% by mass or more is provided.

The median diameter of the water-in-oil emulsion is preferably 2.5 μm or more.

The fat content in the foamable oil-in-water emulsion is preferably 40% by mass or less.

The second aspect of the present invention is a primary emulsification step of forming an aqueous emulsion in oil by dispersing an internal aqueous phase in an oil phase, and a water-based emulsion by dispersing the aqueous emulsion in oil in an external aqueous phase. A foamable water-in-oil-in-oil emulsion that has a secondary emulsification step to form a water-in-oil emulsion, and a rotor-stator type mixer is used in the primary emulsification step and the secondary emulsification step. Provide a manufacturing method.

In the second aspect, after the primary emulsification step, a step of adding an external aqueous phase to the aqueous emulsion in oil may be further provided.

According to the present invention, a foamable water-in-oil-in-oil emulsion having excellent emulsion stability, aroma and richness, and capable of shortening the foaming time when foamed and used. The manufacturing method can be provided.

It is a perspective view which shows one Embodiment of a rotor-stator type mixer unit. It is a perspective view which shows the modification of the rotor / stator type mixer unit. It is a graph which shows the result of the sensory evaluation of the bread prepared by adding the water-in-water emulsion in foaming oil. It is a graph which shows the relationship between the median diameter of the foamable water-in-oil-in-water emulsion and the content rate of the internal aqueous phase.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the following embodiments.

In the present specification, the "foamable water-in-water emulsion" refers to a water-in-oil emulsion in which the internal water phase is dispersed in an oil phase (oil droplet) composed of fats and oils. It is further dispersed in the water and can generate bubbles by stirring. Further, in the present specification, the term "foamable water-in-oil-in-water emulsion" has a concept including both a state before foaming and a state after foaming. That is, the "foamable water-in-oil-in-oil emulsion" in the present specification is a target of a liquid emulsion before foaming, an amorphous emulsion after foaming, and a flower-generated feeding. Includes any emulsion of emulsions (so-called whipped creams).

The oil phase, in one embodiment, comprises a fat and oil and an emulsifier.

Oils and fats include beef fat, lard, milk fat, fish oil, their fractionated oil, hydrogenated oil, ester exchange oil and other animal fats and oils; palm oil, palm kernel oil, safflower oil, corn oil, rapeseed oil, palm oil. , Rice oil, soybean oil, cottonseed oil, sunflower seed oil, olive oil, sesame oil, peanut oil, fractionated oils thereof, hydrogenated oils, ester exchange oils and other vegetable oils and fats. The fats and oils can be used alone or in combination of two or more.

As the emulsifier, any emulsifier can be used as long as it is an emulsifier generally used for foods. For example, higher fatty acid monoglyceride, glycerin fatty acid ester (for example, pentaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monolaurate, tetraglycerin monostearate, decaglycerin monostearate, decaglycerin disstearate, diglycerin). Monoolete, decaglycerin monooleate, decaglycerin erucate, etc.), organic acids (acetic acid, lactic acid, citric acid, succinic acid, diacetyl tartrate, etc.) Esters, sorbitan fatty acid esters, sucrose fatty acid esters (eg, sucrose erucate, sucrose stearate, sucrose myristic acid esters, etc.), glycerin (derived from plants, egg yolks, fractions, milk, etc.), Examples thereof include enzymatically decomposed lecithin (for example, enzymatically decomposed soybean lecithin, lysolecithin, etc.), sodium caseinate, and the like. As the emulsifier, these may be used alone or in combination of two or more at any ratio.

The internal aqueous phase, in one embodiment, comprises water and a water-soluble food ingredient.

The water-soluble food component may be a raw material used for adjusting flavor, texture, storage stability, color tone, etc., and may be a protein raw material, a stabilizer / thickener, a sugar, a protein melt salt, an acidulant / pH. Examples include regulators, flavors, colorants, and other food ingredients (juice, fruit meat, syrup, processed products thereof, alcoholic beverages, chicken eggs, etc.).

As the protein raw material, any protein can be used as long as it is a protein generally used for foods. For example, plant proteins such as soybean protein powder, milk, defatted milk, cream powder, butter milk powder, defatted milk powder, full fat powder milk, brick milk, concentrated milk, defatted concentrated milk, concentrated whey, milk protein concentrate, whey protein concentrate. Products, whey protein products, and milk proteins such as cream. As the protein raw material, these may be used alone or in combination of two or more at any ratio.

As the stabilizer / thickener, any stabilizer / thickener that is generally used for food can be used as long as it is a stabilizer / thickener. For example, carrageenan, arabic gum, tragant gum, karaya gum, gutti gum, pectin, larch gum, locust bean gum, guar gum, psyllium seed gum, kins seed gum, agar, alginic acid, fareserelan, xanthan gum, horse bell starch, kudzu starch, tapioca starch, Examples thereof include gelatin, casein, albumin, soybean protein, carboxymethyl cellulose, methyl cellulose, crystalline cellulose, sodium alginate, pregelatinized starch, and sodium starch phosphate ester. As the stabilizer / thickener, these may be used alone or in combination of two or more at any ratio.

Sugars include lactose, sucrose, starch syrup, starch, pregelatinized starch, starch hydrolyzate, liquid sugar, sugar, glucose, corn syrup, mannose, maltose, maltotriose, oligosaccharide, fructose oligosaccharide, galactooligosaccharide, soybean oligo. Sugar, milk fruit oligosaccharide, palatinose oligosaccharide, high fructose corn syrup, sucrose-bound starch syrup, enzyme saccharified starch syrup, reduced lactose, reduced starch saccharified product, reduced sugar polydextrose, starch hydrolyzate, sorbitol, mannitol, martitol, Erisritol, xylitol, oligosaccharide alcohol, raffinose, lactulose, stevia, aspartame, xylose, chemical starch, dextrin, malt sugar, fructose, starch syrup, Japanese starch syrup, brown sugar, maple syrup, honey, high fructose corn syrup, high fructose corn syrup It is possible to add sugar, reduced starch syrup (sugar alcohol), trehalose, stebioside, citrus extract, sweeteners such as aspartame, and sugars such as sugar-rich foods (fruits, sweet potatoes, etc.). As the saccharide, these may be used alone or in combination of two or more kinds at an arbitrary ratio.

Examples of the molten protein salt include various phosphates such as tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium ultrapolyphosphate, and potassium tertiary phosphate, citric acid, and the like. And alkali metal salts of organic acids such as tartrate, and inorganic salts such as carbonates (sodium carbonate, sodium hydrogencarbonate, etc.).

Acidity / pH adjusters include citric acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, adipic acid, succinic acid, phthalic acid, malic acid, gluconic acid (gluconodeltalactone), carbonic acid, acetic acid and the like. The salts can be used alone or in combination of two or more. These acidulants and pH adjusters can also be used as metal ion encapsulants.

The content of the internal aqueous phase of the foamable oil-in-water emulsion is based on the total amount of the water-in-oil emulsion contained in the foamable oil-in-water emulsion from the viewpoint of improving the aroma and richness. It is preferably 17% by mass or more, more preferably 25% by mass or more, and further preferably 35% by mass or more. The content of the internal aqueous phase of the foamable water-in-oil oil-in-water emulsion is contained in the foamable water-in-oil oil-in-water emulsion from the viewpoint of enhancing the overrun of the water-in-water emulsion in foamable water. Based on the total amount of water-based emulsion in oil, it may be 35% by mass or less, 25% by mass or less, or 20% by mass or less. The content of the internal aqueous phase of the foamable oil-in-water emulsion is foamable from the viewpoint of improving the aroma and richness and enhancing the overrun of the foamable oil-in-water emulsion. Based on the total amount of the water-in-oil emulsion contained in the water-in-oil emulsion, it may be 17 to 35% by mass, 17 to 25% by mass, 17 to 20% by mass, or 25 to 35% by mass.

The median diameter of the water-in-oil emulsion is preferably 2.5 μm or more, more preferably 2.9 μm or more, still more preferably 3.3 μm, from the viewpoint of sufficiently containing the internal aqueous phase to improve the aroma and richness. That is all. The median diameter of the water-in-oil emulsion is 4.0 μm or less, 3.8 μm or less, or 3.3 μm or less from the viewpoint of suppressing the overrun of the foamable water-in-oil emulsion from becoming too small. May be. The median diameter of the water-in-oil emulsion is from the viewpoint of sufficiently containing the aqueous phase to improve the aroma and richness, and also suppresses the overrun of the foamable water-in-oil emulsion from becoming too small. From the viewpoint, 2.5 to 4.0 μm, 2.5 to 3.8 μm, 2.5 to 3.3 μm, 2.9 to 4.0 μm, 2.9 to 3.8 μm, 2.9 to 3.3 μm It may be 3.3 to 4.0 μm, or 3.3 to 3.8 μm. The median diameter in the present specification means that measured by a laser diffraction type particle size distribution measuring device.

The external aqueous phase, in one embodiment, comprises water, an emulsifier, and a water-soluble food component. As the emulsifier, the same emulsifier as that used for the oil phase described above can be used, and as the water-soluble food component, the same emulsifier as that used for the internal water phase described above can be used.

The content of fat in the foamable oil-in-water emulsion is preferably 40% by mass or less based on the total amount of the foamable oil-in-water emulsion from the viewpoint of further improving the emulsion stability. It is more preferably 35% by mass or less, still more preferably 30% by mass or less. The content of fat in the foamable oil-in-water emulsion is from the viewpoint of further improving the aroma, richness, and foaming property, and further improving the physical properties such as flowering property when foamed. It may be 1% by mass or more, 10% by mass or more, or 20% by mass or more based on the total amount of the water-in-water emulsion in foamable oil.

Next, a method for producing a foamable water-in-oil-in-oil emulsion will be described. The method for producing a foamable water-in-oil-in-oil emulsion is, in one embodiment, a primary emulsification step of forming an in-water emulsion by dispersing an inner water phase in an oil phase, and a water-in-oil emulsification. It has a secondary emulsification step of forming a foamable aqueous oil-in-water emulsion by dispersing the substance in the external aqueous phase, and is a rotor-stator type in the primary emulsification step and the secondary emulsification step. A mixer is used.

An embodiment of a mixer unit in a rotor-stator type mixer is shown in FIG. As shown in FIG. 1, the mixer unit 1A according to the present embodiment is arranged with a substantially cylindrical stator 3 having a plurality of openings 2 on the peripheral wall and a predetermined space δ inside the stator 3. It is equipped with a rotor 4.

The opening 2 in the stator 3 may be a substantially circular through hole. The number of holes in the opening 2 may be, for example, 30 to 3000, 60 to 2500, 120 to 25000, 400 to 2500, or 400 to 2000. The diameter of the hole may be 1 to 6 mm and may be 2 to 4 mm. The ratio of the area of the opening 2 is preferably 15% or more, more preferably 20% or more, still more preferably 30% or more, and particularly preferably 40% or more from the viewpoint of increasing the shear frequency. The ratio of the area of the opening 2 in the stator 3 is preferably 50% or less from the viewpoint of ensuring the strength of the stator.

The rotor 4 has stirring blades 5 provided radially from the center, and is arranged at a predetermined interval δ in the radial direction from the inner peripheral surface 6 of the stator 3. The length (major axis) of the rotor 4 in the radial direction may be 250 mm to 500 mm.

The shape of the stirring blade 5 in the rotor 4 may be, for example, a screw type or a propeller type. The number of stirring blades 5 may be, for example, 4 to 10, and may be 6 to 8. The height of the stirring blade 5 is not particularly limited as long as it is within the axial length of the rotation axis (not shown) extending in the radial direction from the center of the rotor 4.

The rotation speed of the rotor 4 in the primary emulsification step may be 30 Hz to 40 Hz from the viewpoint of forming a water-in-oil emulsion having higher emulsion stability. The rotation speed of the rotor 4 in the secondary emulsification step may be 10 Hz to 20 Hz from the viewpoint of forming a water-in-oil emulsion with foaming stability having higher emulsification stability.

The size of the distance δ between the inner peripheral surface 6 of the stator 3 and the rotor 4 may be, for example, 0.1 to 5 mm or 0.5 to 3 mm from the viewpoint of further improving the emulsification stability. It may be 1 to 2 mm. The stator 3 and the rotor 4 may be configured so that they can approach or separate from each other in the direction in which the rotation axis of the rotor 4 extends.

For a rotor-stator type mixer provided with the mixer unit 1A, the peripheral speed in the primary emulsification step may be, for example, 15 to 30 m / s. The peripheral speed in the secondary emulsification step may be, for example, 5 to 15 m / s.

In the rotor-stator type mixer according to the present embodiment, high shear is achieved in the vicinity of a predetermined size gap δ formed in the radial direction between the rotor 4 rotating at high speed and the fixed stator 3. Stress is generated. Therefore, the emulsification stability can be further enhanced in the formation of the water-in-oil emulsion in the primary emulsification step and the formation of the foamable water-in-oil emulsion in the secondary emulsification step. In addition, if the rotor / stator type mixer according to the present embodiment is used, the content of the internal aqueous phase of the aqueous emulsion in oil contained in the foamable aqueous emulsion in oil can be increased. , A foamable oil-in-water emulsion with improved aroma and richness can be prepared.

In the method for producing a foamable water-in-oil-in-oil emulsion according to the present embodiment, after the primary emulsification step, a step of adding an external aqueous phase to the water-in-oil emulsion obtained by the primary emulsification step is further added. You may have. That is, there is no need to send the water-in-oil emulsion prepared in the primary emulsification step to a treatment tank having an external aqueous phase, and using a batch-type device, foaming water is produced by a one-step emulsification method. A water-in-oil emulsion can be prepared. Therefore, according to the production method according to the present embodiment, the foamable oil-in-water emulsion can be produced more easily.

The rotor-stator type mixer described above can take various deformation modes.

FIG. 2 is a perspective view showing a modified example of the mixer unit 1A. As shown in FIG. 2, the mixer unit 1B, which is a modified example, includes a donut-shaped (double circular) lid portion 7 that covers the outer peripheral portion of the upper end edge of the stator 3. By providing the lid portion 7 in the mixer unit 1B, it is possible to prevent the treatment liquid from leaking upward during the preparation of the foamable oil-in-water emulsion. Therefore, the treatment liquid can easily pass through the opening 2 from the inside to the outside in the radial direction, and the shear stress can be further increased.

The mixer units 1A and 1B in the above embodiment have one stator 3 and one rotor 4, but may have two or more stators and rotors. In the present embodiment, the opening 2 of the stator 3 has a substantially circular shape, but it may have a substantially elliptical shape, a substantially rectangular shape, a substantially square shape, or the like.

The foamable oil-in-water emulsion of the present embodiment is preferably used for food, and may be used in a state before foaming or in a state after foaming. The foamable oil-in-water emulsion of the present embodiment has excellent emulsion stability regardless of whether it is before or after foaming.

The foamable underwater oil-in-water emulsion before foaming may be used as it is as a creaming food such as coffee fresh, baked food such as bread and cake, and a sauce such as white sauce and pasta sauce. Or may be used as a raw material for stews such as cream stew. Conventionally, a single emulsion (oil-in-water emulsion) or a double emulsion (water-in-oil emulsion) has been used as a creaming food. In these conventional emulsions, a method of increasing the median diameter of the fat globules contained in the single emulsion or the water-in-oil emulsion contained in the double emulsion is studied for the purpose of improving the flavor. However, when the median diameter is increased, there is a problem that oils and fats float and aggregate. However, the foamable oil-in-water emulsion of the present embodiment contains a large amount of the internal aqueous phase and also contains a large amount of solid content derived from a water-soluble component in the internal aqueous phase. The floating of fats and oils is suppressed, and as a result, the aggregation of fats and oils is suppressed.

In baked foods, sauces or stews, simply adding a water-soluble component tends to cause volatilization of the water-soluble component by heating. However, when the foamable oil-in-water emulsion according to the present embodiment is used as a raw material, the volatilization of the water-soluble component contained in the internal aqueous phase can be suppressed by the presence of the oil phase. On the other hand, when heat is applied, the internal water phase is released from the oil phase in the food, so that the water-soluble component is dispersed in the food. Therefore, when the foamable oil-in-water emulsion according to the present embodiment is used as a raw material for these foods, the flavor and richness are improved.

The foamable oil-in-water emulsion after foaming is a so-called whipped cream. The foamable oil-in-water emulsion after foaming can be foamed in a short time in addition to improving the flavor and richness.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[Example 1]
Based on the composition shown in Table 1, a foamable oil-in-water emulsion was prepared by the following method. First, vegetable oils and fats and emulsifiers were put into a treatment tank equipped with a rotor / stator type mixer, and mixed at a peripheral speed of 13 m / s and a rotation speed of 20 Hz for 10 minutes. As the internal aqueous phase, a mixed solution of defatted milk powder, water and fragrance is added, and the mixture is stirred at a peripheral speed of 22 m / s and a rotation speed of 35 Hz for 7 minutes for primary emulsification. W / O type emulsion) was prepared. An external aqueous phase containing defatted milk powder, water and an emulsifier is added to the obtained water-in-oil emulsion, and then the mixture is stirred at a peripheral speed of 13 m / s and a rotation speed of 20 Hz for 7 minutes for secondary emulsification. A water-in-oil emulsion was prepared. A stabilizer is added thereto and the mixture is left for 10 minutes, then the mixed solution is sterilized (130 ° C. for 3 seconds) and aged (3 ° C. for 24 hours) to obtain a foamable water-in-oil-in-oil emulsion (foamable water-in-oil emulsion). Hereinafter, it is also referred to as W / O / W type emulsion).

[Comparative Example 1]
Based on the same composition as in Example 1, a W / O / W type emulsion was prepared by the following method. Vegetable oils and fats and emulsifiers were put into the treatment tank, and the mixture was stirred at a peripheral speed of 37 m / s and a rotation speed of 58.3 Hz for 10 minutes using a stirrer equipped with a propeller-type stirring blade. Then, as the internal aqueous phase, a mixed solution of defatted milk powder, water and fragrance is added, and the mixture is stirred at a peripheral speed of 37 m / s and a rotation speed of 58.3 Hz using a stirrer equipped with a propeller-type stirring blade. Primary emulsification was performed by stirring for 10 minutes at a peripheral speed of 89 m / s and a rotation speed of 141.7 Hz using a homomixer to prepare a W / O type emulsion. In another treatment tank, skim milk powder, water and an emulsifier were mixed to prepare an external aqueous phase, and a W / O type emulsion was added thereto. This was stirred for 10 minutes at a peripheral speed of 58 m / s and a rotation speed of 91.7 Hz using a stirrer equipped with a propeller-type stirring blade to perform secondary emulsification to prepare a water-in-oil-in-water emulsion. A stabilizer was added thereto and the mixture was allowed to stand for 10 minutes, and then the mixed solution was sterilized (130 ° C. for 3 seconds) and aged (3 ° C. for 24 hours) to obtain a W / O / W type emulsion. ..

(Characteristic evaluation of foamable water-in-oil-in-water emulsion)
The characteristics of the W / O / W type emulsion according to Example 1 and Comparative Example 1 were confirmed. The results are shown in Table 2.

The emulsion stability value is a relative calculation of the time required for the W / O / W type emulsion of Example 1 to coagulate, with the time required for the W / O / W type emulsion of Comparative Example 1 to coagulate as 100. It is a numerical value. The larger this value is, the higher the emulsion stability is. The W / O / W type emulsions (100 g) obtained in Example 1 and Comparative Example 1 were placed in beakers (200 ml) in a non-foaming state, respectively, at a rate of 120 times / minute at room temperature (25 ° C.). The time until shaking and solidification were measured respectively.

The "foaming time" was measured by the method shown below. 900 g of W / O / W type emulsion and 63 g of sugar were put into a stainless steel bowl. The temperature of the bowl was adjusted to 5 ° C., and then foamed (whipped) at 560 ± 10 rpm using a mixer (Kenmix Mixer, Aikosha Seisakusho Co., Ltd.). The foamed W / O / W type emulsion was filled in a cup, and the degree of needle insertion was measured using a needle insertion degree meter. The degree of needle entry is an index of the hardness of the W / O / W type emulsion after whipping. The time from the start of foaming to the needle insertion degree reaching 280 to 300 mm was measured and used as the "foaming time".

The "color tone" was visually evaluated. The W / O / W type emulsions of Example 1 and Comparative Example 1 were foamed under the conditions for measuring the above-mentioned "foaming time". It was visually confirmed whether or not the color tone of the W / O / W type emulsion after foaming was good.

(Sensory evaluation 1)
The W / O / W type emulsions of Example 1 and Comparative Example 1 were targeted for pre-foaming and post-foaming, and were found to be suitable in the identification test of five tastes (sweet, acid, salt, bitterness, umami). Sensory evaluation was performed by 15 panelists. The evaluation items and evaluation criteria are as follows. Table 3 shows the average value of the evaluation points by the 15 panelists.
<Koku>
Those who did not feel the richness were given 1 point, and those who felt the richness strongly were given 10 points, which were evaluated on a 10-point scale.
<Scent>
Those who did not feel the scent were given 1 point, and those who could feel the scent strongly were given 10 points, which were evaluated on a 10-point scale.
<Taste>
Those who did not feel a favorable taste were evaluated as 1 point, and those who strongly felt a favorable taste were evaluated as 10 points on a scale of 10.
<Comprehensive evaluation>
The overall flavor was evaluated on a 10-point scale, with an unfavorable one being 1 point and a particularly favorable one being 10 points.

(Sensory evaluation 2)
Breads supplemented with W / O / W type emulsions of Example 1 and Comparative Example 1 were prepared by the following method, and 15 persons were found to be suitable in the identification test of five tastes (sweet, acid, salt, bitterness, umami). Sensory evaluation was performed by the panelists of. After preparing a bread mix containing 215 g of W / O / W type emulsion (using butter flavor as a flavor) of Example 1 and Comparative Example 1, 260 g of strong flour, 18 g of sugar, 5 g of salt, and 3 g of yeast. , It was baked in a general home bakery, and the next day, the flavor was evaluated by the above panel.
Evaluation items are butter flavor strength, butter flavor preference, top (beginning of eating) aroma strength, last (end of eating) aroma strength, moist texture, chewy texture, comprehensive evaluation. , And 7 items.
The bread to which the W / O / W type emulsion of Example 1 was added was designated as P, and the bread to which the W / O / W type emulsion of Comparative Example 1 was added was designated as Q, and each evaluation item was evaluated according to the following criteria. .. In addition, each paneler was subjected to a sensory evaluation without indicating which of P and Q was the bread to which the W / O / W type emulsion of Example 1 was added. For each item, the average value of the evaluation points is shown in Table 4 and FIG.
3 points: P feels stronger, or particularly preferable 2 points: P feels slightly stronger, or slightly preferable 1 point: P feels slightly stronger, or slightly preferable 0 points: difference I do not feel -1 point: Q feels a little stronger or slightly preferable -2 points: Q feels a little stronger or slightly preferable -3 points: Q feels stronger or is particularly preferable

As shown in Table 4 and FIG. 3, the bread (Q) to which the W / O / W type emulsion of Comparative Example 1 was added was compared with the bread (Q) to which the W / O / W type emulsion of Example 1 was added. For P), a favorable tendency was confirmed in all the evaluation items. It is considered that this is because the volatilization of the water-soluble component due to heating during firing was suppressed.

[Examples 2 to 4]
In the W / O / W type emulsion in Example 1, the content of the raw material was changed stepwise to obtain a W / O / W type emulsion by the method described in Example 1. For the obtained W / O / W type emulsion, the median diameter and the content of the internal aqueous phase were measured. The relationship between the median diameter and the content of the internal aqueous phase is shown in Table 5 and FIG.

As shown in Table 5 and FIG. 4, when the W / O / W type emulsion was prepared by the method described in Example 1, the median diameter was 2.5 μm or more by changing the content of the raw materials. It was confirmed that a W / O / W type emulsion having an internal aqueous phase content of 17% by mass or more could be obtained.

1A, 1B ... mixer unit, 2 ... opening, 3 ... stator, 4 ... rotor, 5 ... stirring blade, 6 ... inner peripheral surface, 7 ... lid.

Claims (4)

The primary emulsification step of forming a water-in-oil emulsion by dispersing the internal water phase in the oil phase,
It has a secondary emulsification step of forming a water-in-oil emulsion by dispersing the water-in-oil emulsion in the outer aqueous phase.
In the primary emulsification step and the secondary emulsification step, a rotor / stator type mixer is used .
The rotation speed of the rotor in the primary emulsification step is 30 Hz to 40 Hz.
A method for producing a foamable water-in-oil-in-oil emulsion, wherein the content of the internal aqueous phase in the water-in-oil emulsion is 17% by mass or more . The method for producing a foamable water-in-oil-in-oil emulsion according to claim 1 , further comprising a step of adding an external aqueous phase to the water-in-oil emulsion after the primary emulsification step. The method for producing a foamable water-in-oil emulsion according to claim 1 or 2 , wherein the median diameter of the water-in-oil emulsion is 2.5 μm or more. The method for producing a foamable water-in-oil-in-water emulsion according to any one of claims 1 to 3 , wherein the content of fat in the water-in-water emulsion is 40% by mass or less.

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