JPH05276887A - Oil-in-water type emulsion for whipping cream - Google Patents

Abstract

PURPOSE:To obtain an oil-in-water type emulsion for a whipping creamy having a strong milky feeling resembling the whipping cream prepared by using a fresh cream and having good palatability and flavor imparted from its mouth melting by using a material substitute for the natural fresh cream. CONSTITUTION:The objective oil-in-water emulsion for whipping cream is obtained by mixing an oil-in-water emulsion containing oil droplets of fats and oils consisting essentially of vegetable fats with an oil-in-water emulsion containing oil droplets which are those of fats and oils, consisting essentially of milk fats and having a lower breaking strength of the oil droplets than that of the droplets of vegetable fats.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an oil-in-water emulsion for whipped cream. More specifically, the present invention relates to an oil-in-water emulsion (compound cream) for whipped cream, which allows the milky taste to be felt more strongly.

[0002]

2. Description of the Related Art Fresh cream, which is an oil-in-water type emulsion, has a good mouthfeel, mouthfeel and the like, a relatively refreshing milky taste, and a very good flavor. Therefore, it has been conventionally used for whipped cream and the like.
However, fresh cream is expensive, it is difficult to supply a constant quality product, and it requires a technique to whipped it.
Furthermore, the whipped product is unstable, and it is difficult to make so-called "artificial flowers", and the molded product is deformed due to temperature and vibration.

As an improved version of the above drawbacks,
Various pure vegetable synthetic creams (filled creams) prepared by adding non-fat milk solids and emulsifiers to vegetable fats, and compound creams prepared by adding fresh cream or milk fat to vegetable fats and combining the characteristics of both Has been proposed,
In recent years, compound cream has become the mainstream in terms of texture and the like. Compound cream is usually mixed with an oil component of a mixture of milk fat, vegetable fat, and an emulsifier, and an aqueous component of a mixture of non-fat milk solids such as skim milk and an emulsifier, pre-emulsification, sterilization, Homogenization,
It is manufactured through the steps of cooling, filling, and aging. The compound cream obtained by the above production method is
As mentioned above, in terms of physical properties such as foaming property (whipped property), shape retention property, and water separation resistance, it certainly shows superior characteristics to fresh cream, but the texture and flavor of whipped cream using this cream In terms of, it is still not sufficient. In particular, since it contains vegetable fat, there is a problem that the milky taste is not felt so strongly.

[0004]

DISCLOSURE OF THE INVENTION The present invention has a strong milky taste like a whipped cream obtained by using a fresh cream by using a material replacing the natural fresh cream, and its mouthfeel etc. The object is to provide an oil-in-water emulsion for whipped cream, which has a good texture and flavor received from

[0005]

[Means for Solving the Problems] When an emulsion is whipped to take in a large number of bubbles, the oil droplets (fat globules: emulsion particles) in the emulsion are demulsified and fat globules are destroyed. Sphere aggregation occurs. Most of aggregated fat globules (aggregated fat globules) are adsorbed on the surface of bubbles,
And a part of it is a network structure with a chain.
To form. There are also fat globules that gather around the aggregated fat globules that form a network as described above together with free fat, and act as an adhesive that links aggregated fat globules to aggregated fat globules, To strengthen. With this structure, the bubbles are stabilized,
It is believed that a good whipped cream is obtained.

When the present inventor whipped an emulsion in which fat globules of milk fat and fat globules of vegetable fat were mixed using a material which replaces natural fresh cream, the fat globules of milk fat were milked more quickly. If the taste can be sensed, a stronger milky taste can be felt, and accordingly, the texture and flavor are improved, and further studies were conducted based on the idea that the texture and flavor of fresh cream would be closer to the taste. As a result, when using an emulsion in which the breaking strength of fat globules of milk fat is lower than the breaking strength of fat globules of vegetable fat, aggregated fat globules due to milk fat are more likely to be formed than vegetable fat, therefore, Outflow of milkiness is facilitated, and the water concentration in the water phase part increases due to the movement of aggregated fat globules to the surface of bubbles, and the action of both of these increases the desired milky taste and texture. It was found that a whipped cream with a good flavor was obtained, and the present invention was completed.

The present invention relates to an oil-in-water emulsion containing oil droplets of oils and fats containing vegetable oil as a main component, and oil droplets of oils and fats containing milk oils as a main component, the fracture resistance strength (breakage) of the oil droplets. The oil-in-water emulsion for whipped cream obtained by mixing with the oil-in-water emulsion containing oil droplets whose oil resistance is lower than the breaking resistance of the oil droplets of the above-mentioned vegetable fat.

The oil-in-water emulsion for whipped cream of the present invention (hereinafter simply referred to as the emulsion of the present invention) will be described below. The emulsion of the present invention can be produced, for example, by the following steps. (I) A step of preparing an oil-in-water emulsion (A) containing oil droplets of an oil or fat containing a vegetable fat as a main component; (II) An oil-in-water emulsion containing oil droplets of an oil or fat containing a milk fat as a main component ( B); (III) mixing the obtained emulsions (A) and (B); and (IV) sterilizing, homogenizing, cooling, filling,
A step of performing each treatment of aging. In addition, among the respective treatments of the above step (IV), the respective treatments of sterilization, homogenization and cooling are carried out by the above oil-in-water emulsion (A),
It can be appropriately changed depending on the preparation state of (B). For example,
In the preparation steps of the oil-in-water emulsion (A) and (B), when the treatment of the emulsions (A) and (B) is completed until cooling, these series of treatments may be omitted. .. That is, the treatment of the above step (IV) may be treatment of only filling and aging.

Each step will be described in more detail below.

Oil-in-water emulsion (A) of the above step (I)
The preparation of is an oily component (oil-based liquid) composed of an oil and fat and an emulsifier mainly containing vegetable fat, a milk protein such as skim milk, a stabilizer, and an aqueous component composed of an emulsifier, etc. Liquid) is added and mixed, and pre-emulsification and homogenization are performed. In addition, the preparation of the oil-in-water emulsion (B) in the above step (II) is carried out by adding an oil component (oil-based liquid) containing an oil and fat containing milk fat as a main component and an emulsifier to a milk protein such as skim milk. An aqueous component (aqueous liquid) containing a stabilizer, a stabilizer, an emulsifier and the like is added and mixed, and each treatment is performed in the same manner as above. As described above, in each of the steps (I) and (II), sterilization, homogenization and cooling may be further performed. The oil and fat content in each of the oil-in-water emulsions (A) and (B) is 3
The range is 0 to 60% by weight, preferably 35 to 55% by weight, and more preferably 40 to 45% by weight.

The main components used for preparing the above oil-in-water emulsions (A) and (B) will be described. The above-mentioned vegetable fats and milk fats can be used without particular limitation as long as they have been conventionally used in oil-in-water emulsions. As vegetable fat,
Examples thereof include soybean oil, cottonseed oil, corn oil, sunflower oil, safflower oil, palm oil, palm kernel oil, rapeseed oil, kapok oil, coconut oil and hydrogenated oils thereof.
Of these, hardened soybean oil and hardened coconut oil are preferred.
The milk fat used is usually one obtained by dissolving butter obtained by churning fresh cream to remove water.

The above-mentioned emulsifiers are selected from conventionally known ones. Depending on their characteristics, the emulsifiers are classified into those that stabilize the emulsification, those that destroy the emulsification and promote aggregation, and those that stably take in air bubbles. In general, these emulsifiers are used in combination. In particular, in the present invention, the emulsifier also changes the fracture resistance of fat globules (the emulsifier is adsorbed (orientated) along with the protein on the interface of fat globules).
Then, a film is formed), and it is preferable to select in consideration of these things. For the preparation of the oil-in-water emulsion (A), for example, the following emulsifiers can be preferably used. Lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester.
In the present invention, it is particularly preferable to use lecithin in combination with sucrose fatty acid ester. Further, for the preparation of the oil-in-water emulsion (B), for example, the following emulsifiers can be preferably used. Lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester. In the present invention, it is particularly preferable to use lecithin in combination with sucrose fatty acid ester. The total content of these emulsifiers is in the range of 0.1 to 2.5% by weight (more preferably 0.3 to 1.5% by weight) in the oil-in-water emulsions (A) and (B), respectively. % Range). In the preparation of the emulsion of the present invention,
You may add optional components other than the above (for example, a flavoring agent, a thickener, etc.). When these are added, the lipophilic additive is added to the oily liquid and the hydrophilic additive is added to the aqueous liquid similarly to the above components.

The breaking strength of oil droplets (fat globules) of milk fat in the oil-in-water emulsion (B) is determined by the oil-in-water emulsion (A).
It is adjusted to be lower than the breaking resistance strength of oil droplets (fat globules) of vegetable fat inside. That is, the fat globules of milk fat are formed more easily than the fat globules of vegetable fat. The breaking strength of fat globules largely depends on the particle size of fat globules. Generally, the smaller the particle size of fat globules, the greater the fracture strength, and the larger the particle size of fat globules, the smaller the fracture resistance. Therefore, setting the particle size of fat globules of milk fat larger than that of fat globules of vegetable fat is an effective method in the practice of the present invention. As a specific method, in the homogenization treatment when preparing each of the above oil-in-water emulsions, a pressure type homogenizer such as a homogenizer is usually used (a high pressure treated liquid passes through a homogenizing valve and a low pressure). The mechanism by which fat globules are crushed when flowing to the part) is used. By varying the set pressure (homogenization pressure / emulsification pressure) of this homogenizer, the fat globules of vegetable fat and fat of milk fat can be changed. By controlling each particle diameter of the spheres, the fat globules of milk fat can be more easily broken than the fat globules of vegetable fat. Further, when the homogenizing pressure is set to be substantially equal to each other, when the particle size of fat globules of vegetable fat and the particle size of fat globules of milk fat are adjusted to be substantially the same, use as described above. Selecting an emulsifier is an effective method.

The particle size of the fat globules affects the emulsion stability and whipping property of the oil-in-water emulsion. Generally, an emulsion having a low homogenization pressure (particle size becomes relatively large, 0.3 to 20 μm) has low emulsion stability,
The emulsion tends to thicken or solidify due to external environment such as temperature change and vibration, so-called bloating is likely to occur, and the overrun is low even when whipped, while the emulsion with high homogenization pressure (particle size is compared In the range of 0.3 to 8 μm), the emulsion stability is high (so-called bloating is less likely to occur), but the whipping time is long and the overrun is high, but the shape retention is weak. There is a property. Therefore, when setting the homogenizing pressure, it is preferable to consider so that the emulsion stability and the whipping property are kept good. From the above viewpoints, when preparing each of the oil-in-water emulsions (A) and (B), the homogenizing pressure should be set so that the particle size of fat globules is as follows. Is preferred. The particle size of fat globules of milk fat is 1.5
The range of μm to 8.0 μm (preferably 2.0 μm to
5.0 μm range), and the particle size of fat globules of vegetable fat is
Range of 0.3 μm to 5.0 μm (preferably 0.5 μm
m) to 2.5 μm) (however, the relationship of the particle size of fat globules of milk fat ≧ the particle size of fat globules of vegetable fat is maintained). In the present invention, the homogenizing pressure is such that the particle size of fat globules of milk fat is 1.1 to 5 times (more preferably 2.0 to 3.0 times) the particle size of fat globules. Is preferably set. Even when the particle diameters of both the fat globules of milk fat and the fat globules of vegetable fat are made relatively large (5.0 to 8.0 μm), a whipped cream with a strong milky taste can be obtained. However, if the particle size is set within such a range, as described above, it is easy to cause bloating, which is not preferable.

The preparation of the mixture in the above step (III) is accomplished by mixing the respective oil-in-water emulsions (A) and (B) prepared as described above. This mixing operation is performed so that the fat globules in each emulsion are not so much destroyed and the emulsified state of each oil-in-water emulsion (A) and (B) immediately after preparation is maintained. No stirring is required. Mixing of the oil-in-water emulsion (A) and the oil-in-water emulsion (B)
The ratio (weight ratio) of the emulsion (A) and the emulsion (B) is 2
It is preferably performed in the range of 0:80 to 75:25.

The preparation of the emulsion of the present invention which is the final product of the above step (IV) is carried out by subjecting the mixture obtained above to sterilization, homogenization (rehomogenization), cooling, filling and aging. It is achieved by being applied. In these treatments, the homogenization treatment (rehomogenization treatment) after the sterilization treatment is a treatment for adjusting fat globules destroyed by the sterilization, and is a homogenization treatment performed when the emulsions (A) and (B) are prepared. The conditions (10 to 50 kg / cm ² ) lower than the above conditions are used.
The emulsion of the present invention obtained in the above steps (I) to (IV) is
The ratio (weight ratio) of vegetable fat to milk fat is: vegetable fat: milk fat = 7
It is preferably in the range of 5:25 to 20:80. The preparation of the emulsion of the present invention is not limited to the method using the above two components (oil-in-water emulsions (A) and (B)). In other words, prepared in the step (I) and (II), a plurality of oil-in-water emulsion comprising vegetable fat or milk fat _{(A 1, A 2, ··} ) and _{(B 1, B 2, ··} ) , respectively However, you may implement using these.

[0017]

EXAMPLES Hereinafter, the present invention will be described more specifically by describing Examples of the present invention and Comparative Examples. However, the present invention is not limited to these examples. In addition, "%" represents weight%.

[Example 1] (Preparation of oil-in-water emulsion (A)) An oil liquid (oil phase) and an aqueous liquid (water phase) having the following formulations were prepared. (Oil phase) Hardened soybean oil (melting point 32 ° C) 30.0% Hardened coconut oil (melting point 34 ° C) 15.0% Soybean lecithin (commercial soybean lecithin) 1.0% Sucrose fatty acid ester (HLB3) 0.2% (Aqueous phase) skim milk powder 4.0% sodium hexametaphosphate 0.1% sucrose fatty acid ester (HLB11) 0.1% water 49.60% The above solution was mixed and stirred to obtain an oil-in-water type preliminary emulsion. ..
Then, this preliminary emulsion is homogenized with a homogenizer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a temperature of 65 ° C. and a pressure of 100 kg / cm ² , and an oil-in-water emulsion containing oil droplets of vegetable fat is obtained. (A) was produced.

(Preparation of Oil-in-Water Emulsion (B)) An oily liquid (oil phase) and an aqueous liquid (water phase) having the following composition were prepared. (Oil phase) Butter oil 45.0% Soy lecithin (commercial soy lecithin) 0.2% Sucrose fatty acid ester (HLB3) 0.2% (Aqueous phase) nonfat dry milk 4.0% Sodium hexametaphosphate 0.1% Water 50.5% The above solution was mixed and stirred to obtain an oil-in-water type preliminary emulsion.
Next, this preliminary emulsion was homogenized with a homogenizer at a temperature of 65 ° C. and a pressure of 30 kg / cm ² to produce an oil-in-water emulsion (B) containing oil droplets of milk fat.

(Preparation of oil-in-water emulsion for whipped cream) The oil-in-water emulsion (A) and the oil-in-water emulsion (B) obtained above were mixed at a ratio of 60:40 (weight ratio). ,
A mixture was obtained. Then, this mixture is subjected to U at 145 ° C. for 2 seconds.
HT sterilization (Alpha Laval VTIS sterilizer)
Then, rehomogenization treatment was performed at 70 ° C. under a pressure of 20 kg / cm ² . The homogenized emulsion was cooled to 8 ° C. and then aseptically filled to produce an oil-in-water emulsion for whipped cream according to the present invention.

[Embodiments 2 to 4] In the above Embodiment 1,
In the same manner as in Example 1 above, except that the pressure in the homogenization step in preparing the oil-in-water emulsion (A) and the oil-in-water emulsion (B) was changed as shown in Table 1 below. , An oil-in-water emulsion for whipped cream according to the present invention was prepared.

Comparative Examples 1 to 5 In the above Example 1,
In the same manner as in Example 1 above, except that the pressure in the homogenization step in preparing the oil-in-water emulsion (A) and the oil-in-water emulsion (B) was changed as shown in Table 1 below. , An oil-in-water emulsion for whipped cream for comparison was produced. Homogenization treatment conditions (kg / cm ² ) of the emulsions (A) and (B) in the process of preparing the oil-in-water emulsions of the above Examples (1 to 4) and Comparative Examples (1 to 5), and The particle diameter (μm) of the obtained emulsion is as shown in Table 1 below.

[0023]

[Table 1] Table 1 ──────────────────────────────────── Oil-in-water emulsion (A) Oil-in-water emulsion (B) Homogenization pressure Particle size Homogenization pressure Particle size (kg / cm ² ) (μm) (kg / cm ² ) (μm) ─────────────── ────────────────────── Example 1 100 0.94 30 3.0 Example 2 60 1.8 30 3.0 3.0 Example 3 30 2. 7 30 3.0 Example 4 100 0.94 60 1.9 ─────────────────────────────────── Comparative Example 1 60 1.8 60 1.9 Comparative Example 2 30 2.7 60 1.9 Comparative Example 3 100 0.94 100 0.95 Comparative Example 4 60 1.8 100 0.95 Comparative Example 5 30 2.7 100 0.95 ───────── ───────────────────────────

[Evaluation as oil-in-water emulsion for whipped cream] The emulsion (liquid) stability of each of the oil-in-water emulsions for whipped cream obtained above was examined and evaluated. (Emulsification stability evaluation method) When 200 g of the above oil-in-water emulsion was put in a 300 ml Erlenmeyer flask and shaken for 115 strokes per minute with a reciprocal shaker while keeping the temperature at 20 ° C. Of the oil-in-water emulsion for each whipped cream at 5 ° C
After aging for 72 hours, the whipping characteristics (overrun, whipping time) when making a whipped cream obtained by whipped using a vertical mixer were examined and evaluated. (Evaluation method of whipping characteristics) (1) Whipping time: 700R using a vertical mixer
Time until the optimum whipping state is reached when 1 liter of oil-in-water emulsion is whipped with PM (2) Overrun (%): Volume increase rate due to whipping shown by the following formula Further, the flavor and texture of the obtained whipped cream were evaluated by performing a sensory test by 15 expert panelists. Sensory tests for flavor and texture are done by specialized panel 15
Based on the following ranking, 12 or more people among the names examined whether they felt milky taste. (Evaluation method of texture and flavor) A: Milky taste was felt particularly strongly. B: The milky taste was strongly felt. C: Milky taste was felt normally. D: No milky taste is felt. The above results are summarized in Table 2 below.

[0025]

[Table 2] Table 2 ──────────────────────────────────── (Whipped characteristics) Emulsion stability Whip Time overrun Evaluation of mouthfeel flavor ──────────────────────────────────── Example 1 24 hr 4 ′ 18 "124 A Example 2 24 hr 4'03" 113 A Example 3 8 hr 3'06 "96 B Example 4 24 hr 4'22" 131 B ───────────────── ──────────────────── Comparative Example 1 24 hr 4′11 ″ 128 C Comparative Example 2 12 hr 3′37 ″ 108 C Comparative Example 3 24 hr 15′20 ″ 220 D Comparative Example 4 24 hr 9'35 "187 D Comparative Example 5 20 hr 4'32" 129 D ────────────────── ───────────────────

As is clear from the results shown in Table 2 above, by utilizing the oil-in-water emulsions for whipped cream (Examples 1 to 4) obtained according to the method of the present invention, the milk taste was enhanced. A whipped cream having a very good feeling and flavor and texture is obtained.

[0027]

The oil-in-water emulsion for whipped cream obtained by the method of the present invention has high emulsion stability and has very good whipped characteristics when preparing a whipped cream.
In particular, the whipped cream obtained using this has a strong milky taste like the whipped cream obtained using a natural fresh cream, and the texture received from its mouth, etc.,
Very good flavor.

Claims (1)

[Claims] 1. An oil-in-water emulsion containing oil droplets of oils and fats containing vegetable oil as a main component and oil droplets of oils and fats containing milk oil as a main component, wherein the puncture resistance strength of the oil droplets is the above-mentioned plant. An oil-in-water emulsion for whipped cream, which is prepared by mixing an oil-in-water emulsion containing oil droplets lower in breaking strength than oil oil droplets.