JPH0411835A - Emulsified functional food - Google Patents

Abstract

PURPOSE:To obtain the title food improving flavor and fragrance of cow's milk, soybean protein, etc., capable of maintaining a stable emulsified state in a wide pH range without damaging functions, by using a specific emulsifying agent. CONSTITUTION:In an emulsified functional food having 25-65wt.% fat and oil content, the objective food containing (A) 0.02-1.5wt.% sorbitan fatty acid ester and (B) 0.01-0.75wt.% polyglycerin fatty acid ester having 6 glycerins.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an emulsified functional food that does not impair required functions in a wide range of pH ranges, and more specifically, by using a specific emulsifier formulation, The emulsified state is stable in a wide pH range of about 2 to 9, and does not thicken or separate even when acidic or basic substances are added.
The present invention relates to an emulsified functional food that also has a good flavor.

[Conventional technology]

With the diversification of dietary habits, a variety of O/W milk-type modified foods are being offered in the market. Examples include whipping cream, coffee cream, ice cream, soft serve ice cream, salad dressing, cooking cream, and cream for kneading seafood and farmed products, all of which are indispensable in the food industry and dietary life. It has become. In addition, with the diversification of dietary habits, the recent trend is that individual foods are generally required to have unique flavors, and O/W milk-type chemical foods are no exception. For example, the combination of whipping cream with fruit is attracting attention. Traditionally, the main method has been to simply add fruits to whipped cream, such as putting strawberries or melon on top of a cake, or putting whipped cream on top of fruit in a fruit parfait. However, recently there has been a demand for creams that add fruit flavor and color to the cream itself by mixing fruit sauce, concentrated fruit puree, etc.

For example, JP-A-52-100506, JP-A-55-14
No. 1174, JP-A-58-116647, JP-A-59
When these acidic taste substances are added to the whipping cream disclosed in No. 25639 and JP-A No. 59-51739, it exhibits its original whipping performance in the pH range of 6 to 7.

However, at a pH of about 6, the acidity is weak and the color effect is also low. If a large amount of acidic taste substance is added, the above-mentioned whipping cream will lose emulsion stability due to the acid in the acidic taste substance, and phenomena such as separation and coagulation will occur.
Or the consistency does not increase even when whipped, and the topping,
It is not suitable for use in Natupe etc.

Therefore, the general method is to whip only the whipping cream in advance to near the end of the whipping process, then add an acidic taste substance to it and mix it. However, this method lacks operational simplicity, and When used as a topping, the texture of the whipped cream becomes rough and dry, so it has little value as a product.

As a method for improving the whipping properties of whipping cream in the acidic range, for example, a method of using polyglycerol fatty acid ester as an emulsifier (Japanese Patent Application Laid-Open No. 58-209
No. 947), a method using lecithin, sucrose fatty acid ester and polyglycerin fatty acid ester (JP-A No. 6
0-54635), a method using lecithin (Japanese Patent Application Laid-Open No. 63-14674), a method using polyglycerin fatty acid ester, soybean lecithin and sucrose fatty acid ester (Japanese Patent Application Laid-open No. 64-51054), etc. ing.

However, the emulsions (whipping cream) obtained by these methods are stable in the acidic range of pH 3.5 to 5.5, but become unstable in the alkaline range above this pH. . Therefore, it is not suitable for use in either the pre-prepared O/W type emulsion physical property or alkaline property.

JP-A No. 61-54230 discloses that the casein content is 0.
3% by weight and using citric acid monoglyceride, lactic acid monoglyceride, and polyglycerin fatty acid ester as emulsifiers. .3% by weight, whey protein is used as the protein.Whey protein is obtained from highly purified milk protein contained in raw milk, so it is used in foods such as whipping cream and coffee cream. In this case, it lacks the flavor and aroma inherent in dairy products and has little value as a product.

Regarding coffee cream, consumers' preference for coffee has shifted to full-fledged regular coffee, which has a lower pH than instant coffee, and regular coffee has become mainstream in general households, so it has excellent acid resistance and low pH. There is a demand for coffee cream that does not cause feathering or oil-off even in terms of pH.

JP-A-58-212743 discloses a coffee cream that does not cause feathering or oil-off even when used in regular coffee with a low pH.

However, since this coffee cream does not contain protein,
It lacks the original flavor and aroma of dairy products.

As mentioned above, O/W type dairy products such as whipping cream and coffee cream are indispensable in the diet, and the conditions under which they are used are becoming wider. /W-type milk-type chemical food products and their production methods have limited usage conditions in terms of acid resistance and base resistance, and the current situation is that current demands cannot be met.

[Problem to be solved by the invention]

In order to meet the above-mentioned demands, the purpose of the present invention is to improve the flavor and aroma by using any protein such as milk protein or soybean protein that has a good flavor such as milk, skim milk, whole milk powder, and skim milk powder. and a wide range of pH from 2 to 9.
An object of the present invention is to provide an emulsified functional food that can maintain a stable emulsified state even in the H region.

[Means to solve the problem]

The present inventors have conducted extensive research on emulsifiers that can be used in the food industry, and have found that certain combinations of emulsifiers can be used in a wide range of pH ranges.
The present invention was completed based on the discovery that the present invention contributes to improving the stability of O/W type emulsion formation in the region.

That is, the present invention provides an emulsified functional food with an oil and fat content of 25 to 65% by weight, with [A] 0.02 to 1.5% by weight of sorbitan fatty acid ester as an emulsifier.

(It is an emulsified functional food characterized by containing 0.01 to 0.75% by weight of a polyglycerin fatty acid ester having a Bl glycerin number of 6 or more.

As the fats and oils used in the present invention, all edible fats and oils can be used, but especially vegetable fats and oils such as cottonseed oil, coconut oil, corn oil, soybean oil, rapeseed oil, palm oil, and palm kernel oil, and their hardened fats and oils. Oil etc. are preferred.

When the emulsified functional food of the present invention is used as whipping cream, the oil and fat content is preferably 35 to 60% by weight. If the oil and fat content is less than 35%, the overrun will be as high as 190% or more. If it exceeds 60% by weight, the overrun will be as low as 80% or less and will be too hard, making it unsuitable for whipping.

When the present invention is used for purposes other than whipping cream, such as coffee cream or cooking cream, an appropriate oil/fat content is 25 to 65% by weight in terms of flavor.

Among the emulsifiers used in the present invention, in order to obtain a more stable emulsified state over a wide range of pH, the sorbitan fatty acid ester is preferably one mainly composed of saturated fatty acids and has an HLB value of 6 or less.

Regarding polyglycerol fatty acid esters having a glycerin number of 6 or more, the glycerin number is 6 to 20, especially 6 to 10.
The fatty acid ester is preferably monostearate or monooleate, and those with an HLB value of 10 or more are preferred.Specific examples of the polyglycerin fatty acid ester include decaglycerin monooleate, decaglycerin monostearate, and hexaglycerin. Examples include monooleate and hexaglycerol monostearate.

One type of polyglycerol fatty acid ester can be used alone, or two or more types can be used in combination.

The content of sorbitan fatty acid ester in the emulsified functional food of the present invention is preferably 0.02 to 1.5% by weight.

In addition, the content of polyglycerin fatty acid ester is 0.01
~0.75% by weight is preferred.

If the content of sorbitan fatty acid ester exceeds 1.5% by weight, or if the content of polyglycerin fatty acid ester exceeds 0.75% by weight, the emulsified state of the emulsified functional food of the present invention will become unstable. , and the flavor is impaired. Further, if the content of sorbitan fatty acid ester is less than 0.02% by weight, or if the content of polyglycerol fatty acid ester is less than 0.01% by weight, sufficient emulsification cannot be achieved.

In the present invention, by using the combination and content of emulsifiers as described above, the emulsified state is stable over a wide range of pH from about 2 to 9, and even if the pH fluctuates within this range, the emulsified state remains stable. An emulsified functional food that maintains an emulsified state can be obtained.

As the emulsifier, other known emulsifiers such as lecithin can also be added in addition to the above-mentioned essential components.

Protein can be added to the emulsified functional food of the present invention to improve its flavor and aroma. Proteins that generally do not have excellent acid resistance can be used, such as milk, skim milk, whole milk powder, skim milk powder, and soybean protein. Furthermore, the content of casein, which is unstable to emulsification, is not limited. Furthermore, these proteins can be used even if they are not purified. In addition to protein, milk fat such as butter can also be used to improve flavor.

In addition, the emulsified functional food of the present invention may contain other additives such as salts such as sodium citrate and sodium hexametaphosphate, and viscosity modifiers made of gummy substances such as carrageenan, guar gum, and xanthan gum. .

The emulsified functional food of the present invention, which is a 0/W type emulsion, has p
Thickens even if H varies over a wide range of about 2 to 9.

Maintains good emulsification without plasticizing.

The emulsified functional food of the present invention is produced by mixing oil-soluble ingredients, adding sorbitan fatty acid ester to the mixture and dissolving it, and mixing the water-soluble ingredients, adding polyglycerin fatty acid ester to the mixture and dissolving them, and then dissolving the oil-soluble ingredients. After mixing and emulsifying the oil phase and water phase, a homogenization treatment can be performed to produce an O/W emulsion.

The emulsified functional food of the present invention is coffee cream.

It can be used for a variety of purposes, including whipping cream, salad dressing, white sauce and other cooking creams, and cream for kneading seafood and farmed products.

〔Effect of the invention〕

According to the present invention, since a specific amount of a specific emulsifier is used, any protein such as milk protein or soybean protein that has a good flavor such as milk, skim milk, whole milk powder, and skim milk powder can be used. , can improve aroma, and pH 2-9
An emulsified functional food that can maintain a stable emulsified state even in a wide range of pH ranges can be obtained.

〔Example〕

Next, the present invention will be explained by examples. The percentages in each example are by weight.

The emulsifiers used in each example are shown below.

(1) Poem 560 = Sorbitan fatty acid ester, 1 (
LB5.1, manufactured by Riken Vitamin Co., Ltd., product name, hereinafter S6
Abbreviated as 0.

(2) Poem 5300 = sorbitan fatty acid ester,
HLB5.3, Riken Vitamin Co., Ltd. Ii! , product name, hereinafter s3o.

It is abbreviated as

(3) SY Glister MO750=decaglycerin monooleate, ) fLB 13.0, manufactured by Hanhon Yakuhin Kogyo Co., Ltd., trade name, hereinafter abbreviated as MO750.

(4) SY Glister MS11750 = Decaglycerin monostearate, HLB 13.0, manufactured by Hanhon Yakuhin Kogyo Co., Ltd., trade name, hereinafter abbreviated as MS1750. This M
Although S11750 contains 60% water, the blending ratio in each example is shown as an effective value excluding water. The water content is included in the water content.

(5) SY Glister MO500 = hexaglycerin monooleate, HLB 11.0, manufactured by Hanhon Yakuhin Kogyo Co., Ltd., trade name, hereinafter abbreviated as MO500.

(6) SY Glister 85500 = Hexaglycerin monostearate, HLB 11.0. Hanhon Yakuhin Kogyo C Co., Ltd.)! 2. Product name, hereinafter abbreviated as MS500.

(7) Esmulgy 0L = distilled monoglyceride, manufactured by Riken Vitamin Co., Ltd., trade name, hereinafter abbreviated as OL.

(8) Gikemar PS100 = propylene glycol fatty acid ester, manufactured by Riken Vitamin Co., Ltd., product name, hereinafter P
It is abbreviated as S100.

(9) Poem B10 = succinic acid monoglyceride, )H
LB5.5, manufactured by Riken Vitamin Co., Ltd., product name, hereinafter BI
Abbreviated as O.

(10) SY Glister MO310 = Tetraglycerin monooleate, HLB8.01 manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name, hereinafter abbreviated as MO310.

(11) Boheme D0100 = diglycerin monooleate, HLB8.0, Riken Vitamin Co., Ltd., trade name, hereinafter abbreviated as D0100.

Example 1 (Oil phase) Hardened rapeseed oil (melting point 36°C) 25.
0% emulsifier A 0.02% (aqueous phase) water 71.97% skim milk powder 3.00% emulsifier B
O, 01% With the above formulation, hydrogenated rapeseed oil as the oil phase was heated to 80°C, then emulsifier A was added and dissolved, while water and skim milk powder were mixed as the aqueous phase. After heating to temperature C, emulsifier B was added and dissolved.

These oil phase and aqueous phase were mixed, pre-emulsified for 10 minutes while keeping the temperature at 65°C, and then homogenized using a homogenizer at 60 kg/cm'. Next, after sterilizing at 145℃ for 4 seconds, use a homogenizer again to
/cm2, immediately cooled to 5°C, and heated to 5°C.
The emulsified functional food was obtained by aging for 12 hours.

Table 1 shows the combinations of emulsifiers A and B used in this example.
Shown below.

100 IIn of the obtained emulsified functional food was placed in 4 beakers.
After adjusting the pH to 2, 5, 7, or 9 using a 10% citric acid solution or a 10% sodium hydroxide solution, the viscosity of each sample was measured. In addition, the effect of pH change on emulsion stability was examined by observing the presence or absence of separation of the aqueous phase. The results are shown in Table 2. Hereinafter, the viscosity was measured at 60 rpm using a B-type viscosity liver, and regarding the separation of the aqueous phase, the separated one is +, and the unseparated one is -.
It was evaluated as

Example 2 (Oil phase) Hardened rapeseed oil (melting point 36°C) 45.
0% emulsifier A O, 02% (aqueous phase) water 5L 97% skim milk powder 3.00% emulsifier B
O, 01% An emulsified functional food was obtained in the same manner as in Example 1 using the above formulation. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 3.

Table 3 Food obtained. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 4.

Table 4 Example 3 (Oil phase) Hardened rapeseed oil (melting point 36°C) 65.
0% emulsifier A O, 02% (aqueous phase) water 31.97% skim milk powder 3.00% emulsifier B
Emulsifying function Example 4 (Oil phase) Hydrogenated rapeseed oil (melting point 36°C) Emulsifier A (Aqueous phase) Water Skimmed milk powder 25.0% 0. 76% 70.86% 3.00% Emulsifier B O, 38% An emulsified functional food was obtained in the same manner as in Example 1 with the above formulation. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 5.

(Aqueous phase) Water 50.86
% Skimmed milk powder 3.00% Emulsifier B
O, 38% An emulsified functional food was obtained in the same manner as in Example 1 using the above formulation. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 6.

Table 6 Example 5 (Oil phase) Hardened rapeseed oil (melting point 36°C) 45.
0% Emulsifier A O, 76% Example 6 (Oil phase) Hardened rapeseed oil (melting point 36°C) 65.
0% emulsifier A 0.76% (aqueous phase) water 30.86% skim milk powder 3.00% emulsifier B
O, 38% With the above formulation, Example 1
An emulsified functional food was obtained in the same manner as above. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 7.

Table 7 Example 7 (Oil phase) Hardened rapeseed oil (melting point 36°C) 25.
0% Emulsifier A 1.50% (aqueous phase) Water 69.75% Skim milk powder 3.00% Emulsifier B
O, 75% With the above formulation, Example 1
An emulsified functional food was obtained in the same manner as above. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 8.

Table 8 Emulsifier B O, 75% An emulsified functional food was obtained in the same manner as in Example 1 with the above formulation. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 9.

Table 9 Example 8 (Oil phase) Hydrogenated rapeseed oil (melting point 36°C) Emulsifier A (Aqueous phase) Water skimmed milk powder 45.0% 1.50% 49.75% 3.00% Example 9 (Oil phase Part) Hydrogenated rapeseed oil (melting point 36°C) 65.
0% Emulsifier A 1.50% (aqueous phase) Water 29.75% Skim milk powder 3.00% Emulsifier B
O, 75% With the above formulation, Example 1
An emulsified functional food was obtained in the same manner as above. The combinations of emulsifiers A and B used in this example are shown in Table 1. The obtained emulsified functional food was evaluated in the same manner as in Example 1.

The results are shown in Table 10.

Table 10 As is clear from the results of Examples 1 to 9 above, the emulsified functional food employing the emulsifier formulation of the present invention does not thicken or separate even under wide changes in pH, and is extremely stable. It can be seen that the emulsified state is maintained.

Example 10 (Oil phase) Hardened rapeseed oil (melting point 36°C) 45.
0% emulsifier A O, 76% (aqueous phase) water 50.86% skim milk powder 3.00% emulsifier B group
An emulsified functional food was obtained in the same manner as in Example 1 using the above formulation of 0.38%. Table 11 shows emulsifiers A and B groups used in this example. As emulsifier B group, two of decaglycerin monooleate, decaglycerin monostearate, hexaglycerin monooleate, and hexaglycerin monostearate were mixed in a ratio of 1=1.

The obtained emulsified functional food was evaluated in the same manner as in Example 1 based on viscosity (cPs)/presence/absence of separation. The results are shown in Table 12.

Table 12 Comparative Example 1 (Oil phase) Hardened rapeseed oil (melting point 36°C) 45.
0% emulsifier A O, 76% (aqueous phase) water 50.86% skim milk powder 3.00% emulsifier B
O, 38% With the above formulation, Example 1
An emulsion was obtained in the same manner. Emulsifiers A and B used in this test are shown in Table 13.

Table 13 The obtained emulsion was evaluated in the same manner as in Example 1. The results are shown in Table 14.

From the results in Table 14, it can be seen that the emulsion of Comparative Example 1, which was emulsified using an emulsifier other than the combination of emulsifiers of the present invention, did not maintain a good emulsified state against changes in po.

Example 11 (Oil phase) Hardened rapeseed oil (melting point 36°C) 45.
0%S 300 0.76% (
Aqueous phase) Skimmed milk powder 3.00%M
An emulsified functional food was obtained in the same manner as in Example 1 using the above formulation of O7500, 38% and water 50.86%. The emulsion stability of this functional food was evaluated by the following method.

Put 100mQ of functional food into a polyethylene container and heat at 35°C.
After standing in a constant temperature bath for 3 hours, and then standing in a refrigerator at 5°C for 12 hours, the viscosity was measured.

The viscosity measured here was compared with the viscosity immediately after manufacture. The results are as follows.

Viscosity immediately after production = 133. OcPs Viscosity after heating and cooling = 142°OcPs Comparative Example 2 (Oil phase) Hardened rapeseed oil (melting point 36°C) 45.0
% Emulsifier A 010-2.0% (aqueous phase) Skimmed milk powder 3.00% Emulsifier B O, 0-1.5% Water
An emulsion was obtained in the same manner as in Example 1 using the above blending ratio of 49.60 to 51.62% so that the total was 100%. The combinations and blending ratios of emulsifiers A and B used in these comparative examples are shown in Table 16.

table table The obtained emulsion was evaluated in the same manner as in Example 11.

The results are shown in Table 17.

From the results in Table 17, it can be seen that when the blending ratio of the emulsifier is outside the range of the present invention, the obtained emulsion lacks emulsion stability.

Example 12 (Oil phase) Hardened rapeseed oil (melting point 36°C) 42.
0% butter 3.0%53
00 1.0% lecithin 0.1% (aqueous phase) water
50.25% skim milk powder
3.0%MSW750
0.5% guar gum 0.05
% Sodium citrate 0.05% Sodium hexametaphosphate 0.05% An emulsified functional food was obtained in the same manner as in Example 1 using the above formulation. I put 500g of this emulsified functional food in a bowl, adjusted the pH to 3.0 using a 10% citric acid solution, and whipped it for 4 minutes and 20 seconds with a household electric hand mixer.
% of whipped cream with good flavor was obtained.

Agent: Patent attorney Sei Yanagi Hara

Claims (1)

[Claims] (1) In an emulsified functional food with an oil content of 25 to 65% by weight, the emulsifiers include [A] 0.02 to 1.5% by weight of sorbitan fatty acid ester, and [B] polyglycerin fatty acid ester with a glycerin number of 6 or more. An emulsified functional food characterized by containing 0.01 to 0.75% by weight.