JPH0488944A - Water-in-oil emulsified fatty oil composition - Google Patents

Abstract

PURPOSE:To provide the title composition improved in the milky feeling inherent in cream and body feeling, containing a specified amount of diglyceride(s) in the oily phase and protein in the aqueous phase. CONSTITUTION:The objective composition containing (A) 10-30wt.% of at least one kind of diglyceride (pref. <20 deg.C in rising melting point, containing >=70wt.%, based on the constituent fatty acids, of 16-22C unsaturated fatty acid(s) and also containing <=70wt.% of highly unsaturated fatty acid(s) having two or more double bonds) in the oily phase and (B) >=0.1wt.% of protein (pref. egg protein, lactoprotein, soybean protein, wheat protein, and the degradation products therefrom) in the aqueous phase.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an oil-in-water emulsified fat composition for cream having a rich milky taste and strong taste.

More specifically, the present invention relates to an oil-in-water emulsified fat composition suitable for creams such as coffee cream, whipped cream, and ice cream.

[Prior art and problems to be solved by the invention] Fresh cream obtained by centrifuging milk has a flavor represented by a natural and desirable milky taste and a rich taste, and is suitable for whipping, coffee, etc. It is widely used for ice cream, etc. In addition to the above-mentioned uses, there has been an increasing demand for cooking materials in addition to the above-mentioned uses, due to the influence of Westernized eating habits and preference for luxury products. However, fresh cream is not only expensive, but also difficult to maintain in terms of quality, and because it is a natural product, it has drawbacks in terms of physical properties, which limits its use. .

For example, cream for coffee tends to cause oil separation when added to coffee, and fresh cream for whipping has a short time to maintain a good whipped state, resulting in over-whipping, which tends to cause water separation, and an underwater oil chamber (0/ W) There is also a problem in terms of dispersion stability.

In order to solve these problems in terms of quality, physical properties, and cost, synthetic creams using edible fats and oils of animal and vegetable origin have been developed, and fresh cream or compound creams containing milk fat are becoming widely used. It has become.

However, even with compound creams containing fresh cream and milk fat, a large amount of fresh cream or milk fat must be used in order to express the milky flavor and flavor that fresh cream has, and the flavor does not necessarily improve. At present, it is difficult to obtain something that satisfies the customer's needs.

[Means for Solving the Problems] Based on the above-mentioned circumstances, the present inventors have conducted extensive research in order to obtain an O/W emulsion that has a sufficient milky taste and very good taste even with a small amount of milk components. As a result, it was discovered that if an oil-in-water emulsified oil composition was prepared by containing specific amounts of diglyceride, protein, and, if necessary, milk components, the milky flavor and savory taste of cream could be dramatically improved, and the present invention was completed.

That is, the present invention provides an oil-in-water chamber containing 10% by weight or more and less than 30% by weight of one or more diglycerides in the oil phase and 0.1% by weight or more of protein in the aqueous phase. This relates to emulsified oil and fat compositions. More preferably oil phase/
The water phase has a weight ratio of 10/90 to 70/30, contains 10% by weight or more and less than 30% by weight of one or more diglycerides based on the total amount of oil and fat in the oil phase, and contains 0 or more diglycerides in the water phase.
．． Contains 1% by weight or more of protein, the protein is aggregated on the surface of oil droplets, and furthermore contains 0.1% by weight or more of milk components, and has an excellent milky taste and very good taste. The present invention provides an 0/W emulsion for cream.

The diglyceride used in the present invention has an elevated melting point of 20°C.
Diglycerides (glycerin difatty acid esters) with a temperature of less than 20°C to 15°C are preferred. The fatty acid constituting such diglyceride is preferably an unsaturated fatty acid having 16 to 22 carbon atoms, and its content is 70% by weight or more based on the fatty acid residue of the diglyceride, especially 8% by weight or more.
It is preferably 0% by weight or more. It is preferable that the content of highly unsaturated fatty acids having two or more double bonds as constituent fatty acids of diglyceride does not exceed 70% by weight, and more preferably 60% by weight or less.

Among them, it is preferable to use cine-saturated diglyceride. Among these, cis-unsaturated diglyceride is preferred, and its content is preferably 50% by weight or more based on the diglyceride. More preferably, the content is 70% by weight or more.

Diglycerides with an elevated melting point of less than 20°C used in the present invention include naturally occurring fats and oils, such as vegetable oils such as safflower oil, rapeseed oil, corn oil, soybean oil, cottonseed oil, olive oil, and palm oil, as well as lard, beef tallow, and fish oil. , animal fats such as butter fat, or their hydrogenated oils, fractionated oils, and random transesterified oils, and a mixture of glycerin and an alkali metal or (and) alkaline earth metal hydroxide. or by esterification reaction of a mixture of a fatty acid composition with a high level of unsaturated fatty acids and glycerin.

When excessive monoglycerides formed in the produced diglyceride mixture are included in a high proportion in the oil and fat composition, they interact with water in the oral cavity to form a gel substance, which has a significant negative effect on the texture. It is preferable to remove it in advance by molecular distillation or chromatography. Therefore, the monoglyceride content is preferably 10% by weight or less, more preferably 0 to 5% by weight, based on the total amount of fats and oils.

In addition, the fats and oils used in the present invention include naturally occurring fats and oils, such as vegetable oils and fats such as safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, and palm oil, as well as lard,
1 selected from animal fats and oils such as beef tallow, fish oil, and butterfat, or their hydrogenated oils, fractionated oils, and random transesterified oils
Seeds or two or more types of fats and oils.

Furthermore, since the texture is important for melt-in-the-mouth products, hard butter can be used as the solid fat. Further, it is preferable to use solid fat in order to stabilize emulsion stability and foaming power. For example, lauric-based 71-dopater made from coconut oil or palm kernel oil, or oils and fats obtained by hydrogenating vegetable oils such as soybean oil and corn oil under conditions that produce a large amount of trans acids, can be used as is, or with a solvent. Trans-type hard butter obtained by fractionation, and tempering-type hard butter obtained by solvent fractionation of oils and fats containing a large amount of oleic acid at the 2nd position of triglycerides such as palm oil, shea oil, and illipe butter. Post fat (1-valmitoyl-2-oleoyl-3-stearoylglycerin) obtained by transesterifying butter and its tempered hard butter with a suitable fatty acid or fatty acid ester using a lipase that is selective for the 1 and 3 positions. One or more types of /%-dopatters selected from , and cacao butter can be used.

An oil or fat produced by combining the above-mentioned fat or oil or hard butter with a diglyceride having an increased melting point of less than 20° C. may be used. From these combinations, the following values are generally obtained: Nlo≦60, N,o=5~40, N5o=
0-20.

It has an oil solids profile (% solid fat measured at each temperature by NMR) corresponding to N5S = 0 to 10, and contains 10% by weight of diglycerides.
It is preferable to produce an oil and fat composition containing less than 30% by weight.

Fat solids profile at various temperatures (e.g. 10-35°C)
It is expressed as the N value in , and indicates the level of crystalline fat in %.

The oil and fat solid profile can be determined by, for example, the provisional solid fat content (Temporary solid fat content (
It can be measured by NMR method).

The proportion of the aqueous phase in the emulsion of the present invention is 30 to 90% by weight, that is, the weight ratio of the oil phase/aqueous phase is 10/90 to 70/
A ratio of 30 is preferred. The aqueous phase contains 0.1% by weight or more of one or more proteins selected from proteins such as egg protein, milk protein, soybean protein, and wheat protein, complex proteins, and decomposition products of these proteins, preferably at least 0.1% by weight. 0.2
Contains ~30% by weight.

Further, the powder, solution, etc. containing the above protein may contain 0.1% by weight or more as a protein content.

When the protein content is 0.1% by weight in the aqueous phase,
The milky taste and the bitter taste are insufficiently expressed, and no effect is produced.

In the present invention, protein aggregation is observed on the oil droplet surface,
We found that there is a close relationship with the flavor of emulsions. That is, the aggregation of proteins on the surface of oil droplets in the present invention can be observed using a transmission electron microscope, and
griculturalBiological Che
It can be quantified by the method described by Shimizu et al. in Mistry, Vol. The amount of protein aggregation on the oil droplet surface of the emulsion using diglyceride in the present invention is significantly increased, and as the diglyceride content in the emulsion composition increases, the amount of protein aggregation on the oil droplet surface increases. A significant correlation was found between the flavor and texture of the emulsion.

Further, it is preferable that the emulsion of the present invention contains a milk component of 0.1% by weight or more. Milk components mean raw milk, skim milk, whole milk powder, milk fat, whey, fresh cream, cheeses, yogurts, butter, buttermilk, or concentrated processed products thereof. (It also means taste agents and flavors used in dairy products, such as milk flavor and butter flavor.) The content of these is preferably 0.1% by weight or more, more preferably 0.5 to 50% by weight. %included.

In addition, other additives such as flavorants, flavors, flavorings, emulsifiers, stabilizers, etc. can be added to the oil phase of the emulsion of the present invention, depending on the purpose, and emulsion stability additives can be added to the aqueous phase. Sucrose fatty acid estenopesorubicun fatty acid ester, for the purpose of fortification
An emulsifier such as polyglycerin fatty acid ester, and one or more types of high molecular weight polysaccharides such as gum arabic, xanthan gum, carrageenan, locust bean gum, coumarind gum, starch, pregelatinized starch, and pectin can also be blended. Furthermore, various additives and additives such as salt, sugar, vinegar, seasonings such as spices, flavoring agents, and coloring agents may also be added to the aqueous phase of the emulsion of the present invention, depending on the purpose.

[Effects of the Invention] The 0/W emulsion of the present invention contains a specific amount of diglyceride as an oil phase component, uses protein as a component of the aqueous phase to aggregate the protein on the surface of oil droplets, and preferably contains a milk component. By containing a specific amount of , the milky taste and bitter taste of the cream are significantly improved.

[Example] The effects of the emulsion of the present invention will be specifically explained below using reference examples, working examples, and comparative examples, but the present invention is not limited to these examples.

Reference example (preparation of oil and fat sample) 75 parts by weight of white rapeseed oil and 25 parts by weight of glycerin were mixed, 0.1 part by weight of calcium hydroxide was added thereto, a transesterification reaction was carried out by a conventional method, and then transesterification was carried out using a molecular distillation method. The monoglyceride was removed using the method described above, and further purification was performed using a conventional method to obtain transesterified oil. The glyceride composition of this transesterified oil was 19.4% triglyceride, 79.6% diglyceride, and 1.0% monoglyceride.

Next, the above transesterified oil and rapeseed white squeezed oil were blended in the proportions shown in Table 1, and oil and fat samples (1), (2), [3), and (4
) was prepared. The glyceride compositions of these oil and fat samples and rapeseed oil are shown in Table 1.

Table 1: Glyceride composition of oil and fat samples (Note) 1) Composition is analysis value by gas chromatography Example 1 Oil and fat sample [1] was added to 10 parts by weight of hydrogenated coconut oil, 10 parts by weight of hydrogenated rapeseed oil, and 5 parts by weight of milk fat. An oil phase was prepared by adding 0.2 parts by weight of sucrose fatty acid ester, 0.2 parts by weight of lecithin, and 0.1 parts by weight of glycerin fatty acid monoester as emulsifiers to the blended and dissolved 15 parts by weight of the oil phase.

0.5 parts by weight of casein soda, 3.5 parts by weight of skim milk powder,
An aqueous phase was prepared by dissolving 0.2 parts by weight of dibasic sodium phosphate in 51 parts by weight of purified water.

While adding the oil phase to the aqueous phase at 75°C, the 0/W emulsion was emulsified using a homomixer, and the resulting emulsion was further emulsified using a homogenizer. It was left standing for 24 hours.

The prepared 0/W emulsion was mixed with 10 parts by weight of sugar and 0/W at 5°C.
The W emulsion was mixed at a ratio of 90 parts by weight and whipped using a Hobart mixer to prepare whipped cream, which was used as an evaluation sample.

Example 2 In Example 1, instead of oil sample (1), oil sample (
2), a [1/Ill emulsion was prepared in accordance with Example 1, and evaluated in the same manner.

Example 3 In Example 1, instead of oil sample (1), oil sample (
3), an O/II emulsion was prepared in accordance with Example 1, and evaluated in the same manner.

Comparative Example 1 In Example 1, instead of oil sample (1), oil sample (
4), a 0/W emulsion was prepared in accordance with Example 1, and the evaluation was conducted in the same manner.

Comparative Example 2 In Example 1, a 0/W emulsion was prepared and evaluated in the same manner as in Example 1, except that rapeseed white squeezed oil was used in place of the fat sample (1).

Table 2 Results of evaluating the milky flavor and richness of whipped cream Note) Evaluation criteria for the milky flavor and richness of whipped cream ◎ Very rich milky flavor and richness ○ Rich milky flavor , rich flavor × Rich milky flavor, no rich flavor As is clear from Table 2, when the diglyceride content is 10% by weight or more and 30% by weight, the rich milky flavor and very rich flavor are obtained. It can be seen that this occurs.

Examples 4 and 5 and Comparative Examples 3 and 4 Three parts by weight of a mixture of rapeseed oil and refined rapeseed oil diglyceride in the proportions shown in Table 3 were blended with 3 parts by weight of hydrogenated oil and 4 parts by weight of milk fat, and added to the dissolved oil phase. An oil phase was prepared by adding 0.4 parts by weight of sucrose fatty acid ester, 0.26 parts by weight of lecithin, and 0.2 parts by weight of glycerin fatty acid monoester as emulsifiers.

On the other hand, 10 parts by weight of whole milk powder, 0.0 parts by weight of sodium hexametaphosphate.
16 parts by weight were dissolved in 90 parts by weight of purified water to prepare an aqueous phase.

Following the method of Example 1, an O/W emulsion and whipped cream were prepared and used as evaluation samples.

The amount of protein aggregation on the surface of the oil droplet was measured by the following method. 15g of the above O/W emulsion at 5℃, 10000g
Centrifuge for 0 minutes to separate into an aqueous phase and a cream layer.

15g of 0.25M sucrose aqueous solution was added to the obtained cream, dispersed at 5°C, and then heated at 5°C.

Centrifuge at 10,000 g for 30 minutes to wash the cream layer. Repeat the washing procedure three times, add 15 g of a 0.25 M sucrose aqueous solution to the resulting cream layer, let stand at 40°C to separate the oil phase, centrifuge at 40°C and 10,000 g for 15 minutes, and remove the aqueous phase. Separate the agglomerate layer and oil phase.

Furthermore, 15 g of 0.25 M sucrose aqueous solution was added and the same operation was repeated three times, and 15 g of distilled pure water was added to the resulting aggregate layer and oil phase.
g was added, the mixture was left to stand at 40°C, and the oil phase was removed by suction. The remaining oil phase was layered with n-hexane, dissolved in n-hexane, and then removed. Proteins in the aggregate thus prepared and each aqueous phase separated by centrifugation were quantified. The results are shown in Table 4.

Table-3 Diglyceride formulation Table-4 Amount of protein aggregation and flavor evaluation

Claims (1)

[Claims] 1. The oil phase contains 10% by weight or more and less than 30% by weight of one or more diglycerides, and the aqueous phase contains 0.1% by weight or more of protein. An oil-in-water emulsified oil and fat composition characterized by: 2. The diglyceride is a) has an elevated melting point of less than 20°C, b) has a content of unsaturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acids of 70% by weight or more, and c) is highly unsaturated with two or more double bonds. The oil-in-water emulsified fat composition according to claim 1, characterized in that the saturated fatty acid content does not exceed 70% by weight. 3. The oil-in-water emulsified fat composition according to claim 1, wherein the protein is one or more proteins selected from the group consisting of egg protein, milk protein, soybean protein, wheat protein, and decomposition products of these proteins.