JPH0697966B2 - Method for producing foamable oil-in-water emulsion - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a foaming oil-in-water emulsion having acid resistance, and more specifically, when used in combination with an acidic substance such as cheese, yogurt and fruit juice, Does not cause denaturation,
The present invention relates to a method for producing an oil-in-water emulsion having acid resistance and excellent foamability.

(Prior Art) Conventional foamable oil-in-water emulsions used for icing and topping of desserts, cakes, etc., have stable emulsified state without plasticization during storage, and have good foamability. , Shape retention is required. Usually, these oil-in-water emulsions having foamability are easy to stabilize the emulsified state because the PH value is almost neutral, and foamability,
Although it was easy to obtain a product having good shape retention, the flavor was only a uniform flavor similar to that of natural fresh cream. However, in recent years, with the diversification of taste, strawberry,
There is a demand for an oil-in-water emulsion having a foaming property in which a material having a sour taste such as fruit such as orange or yogurt is blended, and for example, a lauric oil and fat is used as a main oil and fat, and a polyglycerol fatty acid ester is used as an emulsifier.
Method for producing an acidic oil-in-water emulsified fat using a natural polymer saccharide or / and a cellulose derivative as a stabilizer (JP-A-58)
No. 209947), or a method for producing an acidic whipping cream using lecithin and sucrose fatty acid ester as emulsifiers and two or more polyglycerin fatty acid esters whose constituent fatty acids are saturated acid and unsaturated, respectively (JP-A-60).
-54635) is proposed.

However, since such an acidic oil-in-water emulsified fat or acidic whipping cream is one in which an acidic substance has already been mixed in the product, the degree of acidity cannot be adjusted during use, and There are many inconveniences, such as having to prepare many kinds of products containing acidic substances. From such a viewpoint, the present inventors tried to mix an oil-in-water emulsion having a normal foaming property with an acidic substance to foam it, but the emulsion was acid-modified and plasticized (both). The phenomenon occurred. The plasticization (battering) phenomenon due to this acid modification is remarkable for an oil-in-water emulsion containing a large amount of sugars in order to improve the storage stability.

In view of the above points, the present inventors have added a proper amount of a desired acidic substance to a usual foaming oil-in-water emulsion in which an acidic substance is not yet blended, and whip it to give a sour taste. We believe that it is meaningful to develop a foamable oil-in-water emulsion that gives foams, and as a result of diligent research, a solution was achieved by enzymatically treating the protein component used in the aqueous phase with a protease. I got the knowledge that I can. The present invention has been completed based on such findings, in preliminarily emulsifying an oil phase and an aqueous phase in the presence of an emulsifier, homogenizing, and sterilizing to produce a foamable oil-in-water emulsion, Use an aqueous phase containing one or more protein components selected from skim milk powder, whole milk powder, lactalbumin, lactoglobulin, sodium casein, acid casein, rennet casein, and calcium casein that has been oxygen-treated with protease. And a method for producing a foamable oil-in-water emulsion having acid resistance.

Hereinafter, the present invention will be described in detail.

The oil and fat used in the present invention may be any oil and fat as long as it is an animal and vegetable oil and fat that is conventionally applied to a foamable oil-in-water emulsion, and examples of such oil and fat raw material include rapeseed oil, soybean oil and sunflower seeds. Oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey butter, cocoa butter, coconut oil, vegetable oils such as palm kernel oil and milk fat, beef tallow, lard, fish oil, animal oils and fats such as whale oil can be exemplified. The above oils and fats alone or mixed oils or processed oils and fats that have been hardened, fractionated, transesterified, etc. and have a melting point of
A temperature of 28-40 ° C is suitable. In the present invention, these oils and fats are used in an amount of 10 to 60% by weight based on the whole emulsion.
Of these, the use of lauric oils and fats such as palm oil and palm kernel oil is preferable in that the shape retention of the foamed material is improved.

The protein component in the present invention may be any component as long as it is a protein component conventionally known to have an emulsifying effect and can be enzymatically treated with a protease,
Examples thereof include skim milk powder, whole milk powder, lactalbumin, lactoglobulin, sodium casein, acid casein, rennet casein, calcium casein and the like. To treat these protein components with protease,
The components are treated in an aqueous solution or an aqueous dispersion by heating to a suitable temperature at which the protease exhibits enzymatic activity, adding the protease, holding it for a suitable period of time, performing enzymatic treatment, and then sterilizing by heating and cooling. . The protein component thus enzyme-treated is 0.1 to 1 relative to the total emulsion.
It is sufficient to use 0% by weight.

The emulsifier may be any emulsifier conventionally applied to foamable oil-in-water emulsions,
For example, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, various organic acid monoglycerides,
Examples thereof include polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester. In the present invention, it is particularly preferable to use the polyglycerin fatty acid ester and the organic acid monoglyceride together. These emulsifiers are preferably used in a total amount within the range of 0.3 to 3% by weight based on the total amount of the emulsion.

In addition to the above emulsifiers, conventionally used emulsion stabilizers such as various carbonates or phosphates may be used in the present invention.

In the general production method of the present invention, first, the aqueous phase in which a predetermined amount of a protein component is dissolved or dispersed is heated to an appropriate temperature at which the protease exhibits enzymatic activity, and the protease is added for an appropriate time. It is prepared by heating, sterilizing and cooling after holding and enzymatic treatment. Next, the oil phase prepared by adding a lipophilic emulsifier and the water phase prepared by adding a hydrophilic emulsifier to the above-mentioned enzyme-treated water phase and other additives are mixed and pre-emulsified at about 70 ° C. To do. Then, homogenize (30 to 150 kg / cm ² ), sterilize, and aseptically homogenize, cool to about 5 ° C., and age for 12 hours or more to obtain a foamable oil-in-water emulsion having acid resistance. . The thus obtained emulsion is mixed with a desired amount of an acidic substance having a PH of about 2 to 6, such as fruit juice such as yogurt, cheese, strawberry sauce, etc., and whipped according to a usual method to give a whisker having a sour taste according to the taste. You can get it.

Sterilization should preferably be performed by ultra-high temperature heat sterilization (UHT), such as an APV plate type UHT processor (APV), C
Indirect heating system such as P-UHT sterilizer (made by Crimary Package), Stork tubular type sterilizer (made by Stork), Contherm scraping type UHT sterilizer (made by Alfa Laval) and operation sterilization Device (Alpra), VTIS sterilizer (Alpha Laval), Lagia UHT sterilizer (Lagia), Paralyzer (Pash and Silkeborg), CPVac-He
A direct heating method such as an at-UHT sterilizer (manufactured by Crimary Package) can be exemplified, and any of these devices may be used.

(Examples) Hereinafter, the effects of the present invention will be further clarified by illustrating examples and comparative examples, but these are examples and the spirit of the present invention is not limited to these examples. It goes without saying that the order of addition of the additives or the order of emulsification such as adding the oil phase to the water phase or adding the water phase to the oil phase is not particularly limited by the following examples. In addition, the middle part and% of all examples mean weight basis.

Example 1 Preparation of enzymatically treated desalted water by protease [formulation] water 97.9 parts skimmed milk powder 2.1 parts protease Note 1) 0.04 Note 1): trade name, Protin FN, manufactured by Daiwa Kasei Co., Ltd. [Operation] Then, the skim water, in which skim milk powder is dissolved or dispersed in water, is heated to about 55 ° C, Protin FN (commercial protease) is added and mixed and held for 20 minutes, and then heated to 70 ° C for 10 minutes to heat the enzyme. The activity was stopped and cooled to prepare enzyme-treated desalted water.

Preparation of a foaming oil-in-water emulsion [blending] Palm kernel oil 25 parts Palm kernel hardened oil with a melting point of 34 ° C 20 parts Hexametallate 0.1 part Baking soda 0.02 parts Polyglycerin fatty acid ester 0.3 parts Enzyme-treated desaturated water 55 parts [ Operation] After preliminarily emulsifying the above composition with a homomixer at 70 ° C for 10 minutes, homogenize it under the condition of 70 kg / cm ² and use a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 145 ° C for 3 to 4 seconds. After the sterilization treatment, the mixture was homogenized in two stages under the condition of 0/40 kg / cm ² and aged for 18 hours or more in a refrigerator at 8 ° C. or lower to obtain a foamable oil-in-water emulsion having acid resistance.

90 parts of the oil-in-water emulsion thus obtained was mixed with 10 parts of a 10% citric acid aqueous solution, and no acid modification was observed without increasing the viscosity. The pH of this mixture was 2.9, and when this was whipped in the same manner as ordinary creams, the foaming time was 2
The optimum foaming state was reached in 2 minutes, and a foaming product having an overrun of 178% was obtained. Further, the shape retention of the foamed product at 5 ° C. and 20 ° C. was extremely good without losing its shape.

Comparative Example 1 An oil-in-water emulsion was obtained in the same manner as in Example 1 except that desalted water which was not subjected to enzyme treatment with protease was used.

To 90 parts of this oil-in-water emulsion, 10% citric acid aqueous solution 10
When the parts were mixed, they were instantly acid-denatured and a plasticization (bottom) phenomenon occurred.

Example 2 Palm oil Extremely hardened oil 11 parts Palm kernel hardened oil (Mp.36 ° C) 14.5 parts Enzyme-treated desalted water Note 1) 38.4 parts Egg yolk 1.0 part Lactalbumin 0.5 parts Maltose 20 parts Curcose 15 parts Hexametaphosphate 0.3 parts Baking soda 0.02 part Polyglycerin fatty acid ester 0.3 part Succinate 0.2 part Note 1): Desalted water enzymatically treated in the same manner as in Example 1 The above formulation was applied in the same manner as in Example 1 to obtain acid resistance. A foamy oil-in-water emulsion was obtained.

When 400 parts of the oil-in-water emulsion thus obtained was mixed with 80 parts of strawberry sauce (PH2.8), there was no increase in viscosity and no acid modification was observed. The PH of this mixture was 3.9, and when this was whipped in the same manner as ordinary creams, the optimum foaming state was reached at a foaming time of 3 minutes and 40 seconds, and a foamed product with an overrun of 190% was obtained. Further, this foamed product had a good flavor without spoilage even when stored at 20 ° C. for 4 days.

Example 3 Palm kernel oil 20 parts Mixed hydrogenated oil Note 1) 15 parts Palm kernel hydrogenated oil Note 2) 10 parts Enzyme-treated desalted water Note 3) 55 parts Lactalbumin 0.5 parts Hexametaphosphate 0.1 parts Baking soda 0.02 parts Polyglycerin fatty acid Ester 0.6 parts Lecithin 0.25 part Sugar ester 0.15 part Succinic acid monoglyceride 0.2 part Note 1): Mixed hardened oil of rapeseed oil and palm soft oil having a melting point of 31 ° C Note 2): Palm kernel stearin hardened oil having a melting point of 35 ° C Note 3): Implementation Desalted water enzymatically treated in the same manner as in Example 1 The above formulation was carried out in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion having acid resistance.

100 parts of the oil-in-water emulsion thus obtained, 15 parts of granulated sugar and commercially available strawberry sauce (fruit content 40%,
20 parts of sugar content 50Bx, PH3.0) were mixed, but no acid modification was observed without increasing viscosity. The PH of this mixture is 4.6,
When whipped this like normal cream,
Optimal foaming state was reached after foaming time of 3 minutes and 36 seconds, overrun
180% of foam was obtained. In addition, the foamed product at 5 ° C and 20
The shape retention at 0 ° C. was extremely good without losing its shape.

Example 4 Palm oil Extremely hardened oil 11 parts Palm kernel hardened oil (Mp.36 ° C) 14.5 parts Enzyme-treated desalted water Note 1) 38.4 parts Egg yolk 1.0 parts Lactalbumin 0.5 parts Maltose 20 parts Curcose 15 parts Hexametaphosphate 0.3 parts Baking soda 0.02 parts Lecithin 0.3 parts Sugar ester 0.2 parts Note 1): Desalted water treated with enzyme as in Example 1 The above formulation was carried out in the same manner as in Example 1 to give a foaming oil-in-water type having acid resistance. An emulsion was obtained.

When 400 parts of the oil-in-water emulsion thus obtained was mixed with 80 parts of strawberry sauce (PH2.8), there was no increase in viscosity and no acid modification was observed. The pH of this mixture was 3.9, and when this was whipped in the same manner as ordinary creams, the optimum foaming state was reached at a foaming time of 4 minutes and 10 seconds, and a foamed material with an overrun of 130% was obtained. Further, this foamed product had a good flavor without spoilage even when stored at 20 ° C. for 4 days.

(Effect) As described above, the present invention is an oil-in-water emulsion in which a foamed product having a normal flavor can be obtained as it is. However, when foaming this, it is acid-modified even when mixed with a desired acidic substance. It has an effect that a foamed product of excellent quality can be obtained without causing the above, and it has been particularly difficult in the past. It is also effective for oil-in-water emulsions containing a large amount of sugars to improve storage stability. It is possible to easily produce a small amount of a wide variety of foamed products by mixing a desired amount of a desired acidic substance each time it is used, just by always preparing one kind of a foamable oil-in-water emulsion in the present invention. Is extremely useful in the industry.

Claims (2)

[Claims] 1. A non-fat dry milk powder or a whole non-fat dry milk which has been enzymatically treated with a protease when a foamable oil-in-water emulsion is produced by pre-emulsifying, homogenizing and sterilizing an oil phase and an aqueous phase in the presence of an emulsifier. , Lactalbumin, lactoglobulin,
Process for producing a foamable oil-in-water emulsion having acid resistance, characterized by using an aqueous phase containing one or more protein components selected from sodium casein, acid casein, rennet casein and calcium casein . 2. The method according to claim 1, wherein polyglycerin fatty acid ester and succinic acid monoglyceride are used as an emulsifier.