JPH0648963B2 - Method for producing foamable oil-in-water emulsion composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a foamable oil-in-water emulsion composition in the food field.

[Conventional technology]

The fresh cream which has been widely used for Western confectionery has excellent flavor and melting in the mouth (mouthfeel), but it is not satisfactory in terms of price and physical properties such as emulsion stability or shape retention at whipping. Therefore, in order to eliminate the drawbacks of such a fresh cream, a large number of oil-in-water emulsion compositions (hereinafter, abbreviated as synthetic cream) made from animal and vegetable fats and oils other than milk fat have been developed, It is well known that a large amount is commercially available.

Properties required for these synthetic combs include flavor, heat resistance (property to withstand increase in product temperature due to temperature, room temperature, etc.), vibration resistance (property to withstand vibration during transportation, transportation, etc.), whipping during whipping. Properties and tissue compactness, shape retention of artificial flower and its stability over time, retention of original state when frozen and thawed artificial flower, etc., but among them, appropriate foaming property is expressed at whipping. When this is done, the emulsion stability of the synthetic cream is increased until the time of use, while at the time of whipping, the fat in the cream is aggregated to partially destroy the emulsified state. There is a difficulty in giving it. Therefore, the emulsifier which has the greatest influence in the production of the foamable synthetic cream has been studied in various fields, for example, JP-A-58-209947 and JP-A-56-13136.
Examples of single use of polyglycerin fatty acid ester are disclosed in JP-A-56-21552, JP-A-58-201956 and JP-A-58-149649.
Examples of monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, propylene glycol fatty acid ester, polyglycerin fatty acid ester and the like are used alone or in combination in Japanese Patent Publication No. 47-24925. Japanese Patent Application Laid-open No. 57-57-57 is a combination of polyglycerin fatty acid ester and phospholipids containing lecithin, kephalin, lipoinositol and the like.
JP-A-146551 discloses diglycerin fatty acid ester and triglycerin fatty acid ester having a low HLB value (based on a condensate of 2 or 3 molecules of glycerin as a main component).
Is effective, but polyglycerin fatty acid esters such as monoglycerin fatty acid ester and octaglycerin fatty acid ester are not practical. Further, JP-A-58-111639 discloses polyglycerin fatty acid ester and carbon number. Monovalent organic acids consisting of 12 or more (for example, lauric acid, palmitic acid, stearic acid, linoleic acid, linolenic acid, etc.) and polyvalent organic acids consisting of 7 or less carbon atoms (for example, citric acid, succinic acid, tartaric acid, apple) Acid, maleic acid, adipic acid, etc.) or its acetyl derivative with deglyceride (1 for 1 molecule of glycerin)
Examples of the monovalent organic acid and one molecule of the polyvalent organic acid or an acetyl derivative thereof are each ester-bonded.

However, in the recent confectionery and bread making industries,
Among the various conditions that must be met, even if the whip temperature is significantly increased from the usual 4 to 5 ° C or 7 to 8 ° C or less to 15 to 18 ° C or less, good whipping property is exhibited and stable for a long period of time. Aseptic cream is required, but ultra high temperature sterilization (UHT, 120-150) in the process of producing aseptic cream.
(° C, 10 to 2 seconds), the protein in the cream is denatured, the overrun is low with the shortening of the whipping time, and the texture of the resulting artificial flower is rough and many defects such as easy water release occur. . In addition, with the diversification of tastes of producers and consumers, there is a strong demand for sour creams containing fruit juices or fruit sauces such as strawberries and oranges, and lactic acid bacteria fermented products such as yogurt. However, addition of acid promotes aggregation of protein in conventional creams and reduction of potency of emulsifiers.As a result, those treated with ultra-high temperature sterilization do not have foaming properties, even if they have foaming properties. , The texture of the artificial flower is bad, the mouth feel is also bad,
The above conditions and also are not met.

[Problems to be solved by the invention]

Therefore, the present invention is particularly excellent in flavor, heat resistance, vibration resistance, foaming property, tissue compactness, shape retention, stability over time, original state retention after thawing, and ultrahigh temperature sterilization treatment or acidulant. It is intended to solve the problem of the conventional synthetic cream that it is not satisfied due to addition or the like.

[Means for solving problems]

In order to solve the above problems, the present invention prepares an oil-in-water type (O / W type) emulsion composition by mixing 25 to 55% of oil and fat, 0.5 to 6.0% of protein and an emulsifier in composition weight percentage. Polyglycerin fatty acid ester as an emulsifier
0.05 to 1.0%, lecithin 0.05 to 0.50% and diacetyl tartaric acid monoglyceride 0.05 to 0.50% are used, and the content of lecithin is less than the total amount of polyglycerin fatty acid ester and diacetyl tartaric acid monoglyceride. It was adjusted to be not less than 0.0, and a means for sterilizing the obtained oil-in-water emulsified fat with ultrahigh temperature heat sterilization was adopted. The details will be described below.

First, the fats and oils in the present invention include beef tallow, lard, butter, animal fats and oils such as fish oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, palm oil, palm kernel oil,
Vegetable oils and fats such as coconut oil, fractionated into these animal and vegetable oils and fats,
Any of a single type of fats and oils, such as processed fats and oils subjected to physical and chemical means such as hydrogenation and ester conversion, or a mixed fat or oil of two or more types may be used as long as it can be edible. These oils and fats have a rising melting point of 30 to 42 ° C, a solid fat index (SFI) value of 20 to 50 at 10 ° C, and 15 to 4 at 15 ° C.
5, the range of 10 to 40 at 20 ° C, the range of 5 to 30 at 25 ° C, and the range of 0 to 20 at 30 ° C are preferable. If the melting point and the SFI value are less than these values, the consistency and shape retention of the whipped cream are unsatisfactory. On the contrary, when the value exceeds these values, on the other hand, the viscosity and the shape-retaining property are good, but the tendency of thickening occurs, and the flavor and mouthfeel are remarkably impaired, which is not preferable.

Next, the protein of the present invention is mainly a single type or two types of milk, fresh cream, skim milk powder, casein soda, whey powder, non-fat milk solids such as whey cheese, egg white protein and soy protein. It is a mixture of the above.

Further, the polyglycerin fatty acid ester which is one of the emulsifiers in the present invention is a monoester of polyglycerin which is a polymer obtained by condensing 4 to 10 molecules of glycerin to form an ether bond and a saturated fatty acid having 12 to 22 carbon atoms. Lecithin, which is the body and another component of the emulsifier, is mainly composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, etc., and is usually a paste containing 30 to 40% oil. Soybean lecithin is used, but egg yolk lecithin or soybean lecithin from which oil has been removed does not hinder the present invention. Further, the diacetyl tartaric acid monoglyceride of the present invention also exhibits an emulsifying action, and is obtained by binding diacetyl tartaric acid to a monoglycerin fatty acid ester. Organic acid monoglycerides other than tartaric acid monoglyceride are not preferable in terms of water separation and shape retention of the artificial flower.

Here, in the present invention, fats and oils 25 to 55%, proteins 0.5 to 6.0%, polyglycerin fatty acid ester 0.05 to 1.
The reasons for setting 0%, lecithin 0.05 to 0.50% and diacetyl tartaric acid monoglyceride 0.05 to 0.50% are as follows. That is, when the oil and fat content is less than 25%, the emulsion stability is good, but the shape retention of the foamed artificial flower is poor, and conversely, when the oil content is more than 55%, the viscosity of the cream becomes high and it tends to be plasticized. It has a low overrun and tends to have a bad mouthfeel. At least 0.5% is desirable for the protein to play a role of imparting the flavor and foaming property of the cream, but a large amount exceeding 6.0% may increase the viscosity of the cream and cause plasticization, which is disadvantageous. Becomes When the polyglycerin fatty acid ester is less than 0.05%, the overrun at the time of foaming becomes low. On the contrary, when it exceeds 1.0%, the artificial flower obtained has a so-called reversion (softening) phenomenon or loses the whipping property. Does not give a desirable cream. It is essential that lecithin be less than the total amount of polyglycerin fatty acid ester and diacetyl tartaric acid monoglyceride described below. If it is more than the total amount, overrun during whipping will be low, which is not good in flavor and mouthfeel. . Diacetyl tartaric acid monoglyceride is based on 1 part by weight of polyglycerin fatty acid ester.
Conveniently 0.15 to 1.0 parts by weight, if less than 0.05% there is a problem in shape retention and water release of artificial flowers, and if it exceeds 0.50%, whip properties are lost or artificial flowers return (soften). ) Undesirably causing a phenomenon.

In addition to the essential components in this invention, other emulsifiers may be used in combination as long as the effects of the invention are not impaired. Further, various phosphates often used for the purpose of pH buffering of aqueous solution, reduction of viscosity of cream, stabilization of emulsion and the like are added within the range of 0.05 to 0.50%. In addition, natural polysaccharides such as modified starch, locust bean gum, guar gum, and carrageenan, or pectin, carboxymethylcellulose (CMC), methylcellulose, and other acid-resistant stabilizers that are often used to prevent protein aggregation under acidic conditions. Is added within the range of 0.01-1.0%. In addition, sweetness may be adjusted by appropriately adding sweeteners such as sucrose, glucose, fructose and starch syrup.

The manufacturing process of the composition of the present invention described above is not particularly limited, and may be the same as the widely practiced process. That is, a hydrophilic emulsifier such as polyglycerin fatty acid ester is usually added to the aqueous phase, but it may be dispersed in oil or fat. For that purpose, for example, polyglycerin fatty acid ester in oil or fat heated at 70 to 75 ° C., A predetermined amount of lecithin and diacetyl tartaric acid monoglyceride is dissolved and dispersed, and an aqueous solution of protein source, phosphate, stabilizer and the like separately heated at 70 to 75 ° C. is added and stirred to prepare a primary emulsion. Then this solution is usually 20-200kg
The mixture is homogenized at a pressure of / cm ² through a homogenizer and subjected to ultra-high temperature sterilization treatment to obtain the foamable oil-in-water emulsion composition expected of the present invention. Needless to say, the ultra-high temperature sterilization treatment may be performed by either indirect heating or direct heating. Normally, if the temperature of the product is 120 to 150 ° C. and the treatment time is 10 to 2 seconds, it may be used as a guideline. Good. In addition, after such ultra-high temperature sterilization, 0-200kg
The desired foamable oil-in-water emulsion composition can be obtained by homogenizing again at / cm ² and cooling to about 5 ° C., leaving it to stand overnight, and packaging using an aseptic packaging machine to obtain the final product.

〔Example〕

The test items and their measuring methods in Examples and Comparative Examples are as follows. That is, (1) Viscosity: Viscosity at 5 ° C measured by a B-type viscometer (centipoise c
p) (2) Optimum foaming time: Electric whipper (Ken manufactured by Aikosha Seisakusho)
Mixing time until the optimum foaming state is reached when 500 ml of the creamy composition is foamed (3) Overrun: Increased volume ratio when the optimum foaming state is obtained by the following formula (%) (4) Shape retention: Three-level evaluation of good A, slightly good B, and bad (not practical) C (5) Temporal shape retention: Shape retention after standing at 25 ° C. for 24 hours (6) Structure: Three-level evaluation of good ◎, somewhat good ◯, poor (not practical) × for the texture of the artificial flower (7) Water separation: About the degree of separation of water from the artificial flower after leaving at 25 ° C for 24 hours, No-, Almost no ±, Somewhat +, Many ++ 4-level evaluation (8) Physical properties of foaming cream after freeze-thawing: cream in optimum foaming state-Frozen at -20 ° C and stored as it is for 1 week 5 It is the same shape retention, texture, and water separation evaluation for the foaming cream obtained by thawing in a refrigerator at ℃.

Example 1: 15 parts by weight of hydrogenated soybean oil (melting point 39 ° C.), 8 parts by weight of palm oil (melting point 39 ° C.), 8 parts by weight of hardened coconut oil (melting point 36 ° C.), and 9 parts by weight of butter were added to 70 to 75 ° C. Heat and heat hexaglycerin monostearate (MS-50 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
0) 0.16 parts by weight, soybean lecithin 0.12 parts by weight, diacetyltartaric acid monoglyceride (manufactured by Riken Vitamin Co .: W-10)
0.1 part by weight was added and stirred to uniformly dissolve and disperse. Further, 4 parts by weight of skim milk powder, 0.03 parts by weight of potassium diphosphate, 0.08 parts by weight of sodium hexametaphosphate, 12 parts by weight of sucrose,
Dissolve 0.7 parts by weight of corn starch in 42.81 parts by weight of water,
After heating to 0 to 75 ° C., mixing with the oil phase, 70 to 7
While maintaining the temperature at 5 ° C, the mixture was stirred for 30 minutes to obtain a primary emulsion. This liquid is sent to a homogenizer at a homogenizing pressure of 40 kg / cm ² ,
Then, using an ultra-high temperature sterilizer (made by Iwai Machinery Co., Ltd.) 1
After sterilization by direct heating at 45 ° C. for 4 seconds, the mixture was homogenized again at a homogenizing pressure of 10 kg / cm ² and immediately cooled to about 5 ° C. After standing overnight, a sterile foamable oil-in-water emulsion composition was obtained. This product has a good taste and has excellent physical properties as shown in the table, and the temperature at the time of foaming is usually 5 to 7
The physical properties shown in the table are almost the same even if the temperature is greatly expanded from below 15 ° C to below 15-18 ° C.
Even after storing under aseptic conditions at around ℃ for 3 months, No oil separation, aggregation phenomenon, etc. occurred, and neither the flavor nor the physical properties shown in the table were observed.

Example 2: The same composition as in Example 1 except that 0.16 parts by weight of octaglycerin monostearate (Dalky Industrial Foods: Santone 8-1-S) was used in place of hexaglycerin monostearate. And an emulsified composition was obtained by the method. This product had an excellent flavor and had good physical properties as shown in the table.

Comparative Example 1 The composition of the emulsifier was 0.3 part by weight of soybean lecithin, 0.15 part by weight of hexaglycerin monostearate (the same product as in Example 1), and 0.1 part by weight of diacetyltartaric acid monoglyceride (the same product as in Example 1). An emulsified composition was obtained by the completely same formulation and method as in Example 1, except that the amount of was used was larger than the total amount of polyglycerin fatty acid ester and diacetyl tartaric acid monoglyceride. As shown in the table, this product had a long foaming time, had a low overrun, and was not practical.

Comparative Example 2 An emulsified composition was prepared in exactly the same manner as in Example 1 except that 0.1 part by weight of succinic acid monoglyceride (Myverol SMG-V manufactured by Eastman Chemical Products Co., Ltd.) was used instead of diacetyl tartaric acid monoglide. Obtained. This product is not practical because it has a long foaming time and severe water separation, and when citric acid monoglyceride or lactic acid monoglyceride is used instead of diacetyl tartaric acid,
Although the foaming time was somewhat shortened, it was not practical because it was inferior in terms of water separation and shape retention.

Comparative Example 3: An emulsified composition was obtained in exactly the same formulation and method as in Example except that the emulsifier composition was 0.25 parts by weight of hexaglycerin monostearate (the same product as in Example 1) alone. As shown in the table, this product was not practical because it had poor shape retention and severe water separation. In addition, the composition of the emulsifier was hexaglycerin monostearate (the same product as in Example 1).
When 0.15 parts by weight and 0.1 part by weight of diacetyl tartaric acid monoglyceride (the same product as in Example 1) were used and the emulsifier without lecithin was used, it was inferior to the one with lecithin added in terms of shape retention and water separation. Was there.

Examples 3 to 6: 15 parts by weight of soybean hydrogenated oil, 5 parts by weight of palm oil, and 10 parts by weight of hydrogenated coconut oil, which are the same raw materials as in Example 1, were heated to 70 to 75 ° C. and 0.18 parts by weight of hexaglycerin monostearate. Then, 0.14 parts by weight of soybean lecithin and 0.12 parts by weight of diacetyl tartaric acid monoglyceride were added and stirred to dissolve and disperse. on the other hand,
Non-fat dry milk 4 parts by weight, strawberry sauce 20 parts by weight, sucrose 10 parts by weight, potassium diphosphate 0.03 parts by weight, sodium hexametaphosphate 0.08 parts by weight, carboxymethyl cellulose (Daiichi Kogyo Seiyaku Co., Ltd .: serogen F-AG) 0.08 parts by weight Part of water
The aqueous phase dissolved in 35.37 parts by weight was heated to 70 to 75 ° C, then mixed with the above oil phase, and kept at 70 to 75 ° C for 3 times.
The mixture was stirred for 0 minutes to give a primary emulsion. This solution was sent to a homogenizer and an ultra-high temperature sterilizer under the same conditions as in Example 1, further homogenized again, and immediately thereafter cooled to around 5 ° C. After standing overnight, a sterile foamable oil-in-water emulsion composition (Example 3) having a pH of 5.69 was obtained. This emulsified composition had a good taste and had good physical properties as shown in the table, and even after 3 months at 5 ° C. under aseptic conditions, no oil separation or agglomeration phenomenon was observed, and the emulsified composition had neither taste nor physical properties. No change. In the process of preparing the emulsified composition of Example 3, a solution was prepared by mixing equal amounts of citric acid and malic acid, and this solution was added at the time of preparing the primary emulsion of Example 3 to adjust the pH to 5.00 (implementation). Example 4), 4.80 (Example 5), and 4.50 (Example 6) were sequentially decreased, and the same treatment as in Example 3 was applied to each to obtain an emulsified composition. As shown in the table, the composition that had been acidified to pH 4.50 (Example 6) also sufficiently retained each physical property desired as a foaming cream.

Comparative Examples 4 and 5: A pH of 3.8 (Comparative Example 4) and 3.0 (Comparative Example 5) was obtained by further adding an equal volume mixture of citric acid and ngoic acid as compared with Example 6.
The emulsified composition of Example 1 was sterilized and homogenized again in the same manner as in Examples 3 to 6 and then rapidly cooled and allowed to stand overnight at about 5 ° C., and the emulsified composition caused a separation phenomenon during standing and the physical properties were measured. It was impossible.

〔effect〕

As described above, the emulsified composition of the present invention is an aseptic synthetic cream having a good flavor and stable over a long period of time. Even when the whip temperature is 16 to 19 ° C, the foamability is good and the workability is high. It has excellent shape retention of the artificial flower, good texture and resistance to freezing and thawing. At the same time, even if it is subjected to severe treatment such as ultra-high temperature sterilization treatment with an acidulant, the physical properties of the cream are up to pH 4.0. The fact that no adverse effects appear is not found in conventional synthetic creams, and it can be said that the significance of the present invention is extremely great.

Claims (2)

[Claims] 1. When a foamable oil-in-water emulsified composition is produced by mixing and emulsifying 25 to 55% of oils and fats, 0.5 to 6.0% of protein and an emulsifier in composition weight percentage, a poly emulsifier is used as an emulsifier. Glycerin fatty acid ester 0.05 to 1.0%, lecithin 0.05 to 0.50% and diacetyl tartaric acid monoglyceride 0.05 to 0.50% are used, and the amount of lecithin compounded is polyglycerin fatty acid ester and diacetyl tartaric acid. It is blended so as to be less than the total amount with monoglyceride, further adjusted to have a pH of 4.0 or more, and the obtained oil-in-water emulsified fat is subjected to ultra-high temperature heat sterilization treatment. A method for producing an oil-based emulsion composition. 2. A polyglycerin fatty acid ester is a monoester of polyglycerin, which is a multimer of 4 to 10 molecules of glycerin condensed and ether-bonded, and a saturated fatty acid having 12 to 22 carbon atoms. A method for producing the foamable oil-in-water emulsion composition according to item (1).