JPH07177857A - Production of oil-in-water type emulsion - Google Patents

Abstract

PURPOSE:To provide a method for producing an oil-in-water type emulsion capable of further enhancing the natural milky flavor, a rich taste, a thick feeling, etc., and providing a cream of a good flavor. CONSTITUTION:This method for producing an oil-in-water type emulsion comprises the emulsifying treatment of a preemulsion containing 100 pts.wt. water, 0.1-20 pts.wt. protein, 1-100 pts.wt. edible fats and oils and 0.04-1.5 pts.wt. phospholipid under a pressure as high as >=200kg/cm<2>. The method preferably comprises further adding at least one ingredient of water, a protein, edible fats and oils, a phospholipid and an emulsifying agent to the emulsion obtained by the high-pressure emulsifying treatment and then carrying out mixing and/or preemulsification. Furthermore, the method preferably comprises mixing the emulsion prepared by the high-pressure emulsifying treatment with an emulsion composed of at least two ingredients of water, the protein, edible fats and oils, phospholipid and emulsifying agent (a high-pressure or a low-pressure emulsified material).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whipped cream (whipped cream) used for topping of cakes, a foaming cream for ice cream, or an oil-in-water emulsion used as a coffee cream. Regarding the method. In particular, the present invention relates to a method for producing an oil-in-water emulsion capable of obtaining a cream having improved milk flavor, richness and richness.

[0002]

Foaming creams such as whipped cream and ice cream, or oil-in-water (O / W) emulsions such as coffee cream are vegetable oil-based and natural oils that use vegetable fat as an oil and fat raw material. It is roughly classified into three types: a fresh type consisting of fresh cream and a compound type prepared by mixing a vegetable fat type and a fresh type. Usually, all of them are oil-in-water type emulsions basically consisting of 40 to 90% of water, 1 to 10% of non-fat milk solid content containing milk protein, and 6 to 50% of edible oil and fat. Vegetable oil-based oil-in-water emulsions usually consist of milk protein, an emulsifier rich in hydrophilicity, a stabilizer and a flavor dispersed in water, and an aqueous phase prepared by dissolving it, and a vegetable fat and an emulsifier rich in lipophilicity and a flavor. The raw material consisting of the added oil phase is mixed, pre-emulsified, and then homogenized, sterilized, homogenized (rehomogenized), cooled, and aged. In addition, compound oil-in-water emulsions are usually emulsifiers rich in hydrophilicity with fresh cream and milk protein,
An aqueous phase in which a stabilizer and a flavor are dispersed in water and dissolved,
A raw material composed of butter fat, vegetable fat, an oil phase to which an emulsifier rich in lipophilicity and a flavor is added is mixed, pre-emulsified, and then homogenized as described above to obtain a product. For the homogenization treatment in the above manufacturing process, an emulsifying machine such as a homogenizer is usually used and a relatively low pressure (100 kg / cm
^{2 and} below).

By the way, various proposals have been made for oil-in-water emulsions, but in the case of whipped cream, many of them are related to improvement of whipping function and workability (for example, Kaihei 4-135450), improving the flavor of the resulting whipped cream,
There are few things related to improvement. As a proposal for improving and improving the flavor, as disclosed in JP-A-61-224958, improvement is mainly made by changing the composition such as using a specific emulsifier, and the improvement method by the production method is Little suggested. In the improvement of the flavor by changing the formulation as described above, the natural milk flavor is weakened, the artificial flavor is likely to be obtained, and the flavor is not sufficiently satisfactory,
The improvement is desired.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing an oil-in-water emulsion capable of further enhancing the natural milk flavor, richness, richness and the like to give a cream having a good flavor. It is to be.

[0005]

Means for Solving the Problems The inventors of the present invention have made extensive studies in order to obtain an oil-in-water emulsion having a good flavor as described above. As a result, protein, water, phospholipids and edible oils and fats are subjected to high-pressure emulsification treatment at a much higher specific pressure than in the past, to give a more milky flavor than the oil-in-water emulsion obtained by the conventional method, The present invention has been completed by finding that an oil-in-water emulsion having improved richness can be obtained.

The present invention uses 100 parts by weight of water and 0.1 protein.
20 parts by weight, 1 to 100 parts by weight of edible oil and fat, and 0.04 to 1.5 parts by weight of phospholipid, 20
It is a method for producing an oil-in-water emulsion, which comprises high-pressure emulsification treatment at 0 kg / cm ² or more.

Further, in the present invention, at least one component of water, protein, edible oil and fat, phospholipid and emulsifier is further added to the emulsion obtained by the high-pressure emulsification treatment, and then the mixture and / or the pre-emulsification are carried out. It consists in a method for producing an oil-in-water emulsion.

Furthermore, the present invention provides an oil-in-water obtained by mixing an emulsion obtained by high-pressure emulsification treatment with an emulsion comprising at least two components of water, protein, edible oil / fat, phospholipid and emulsifier. There is a method for producing a type emulsion.

The preferred embodiments of the present invention are as follows. (1) The above high-pressure emulsification treatment is performed at 500 to 3000 kg / cm.
² (more preferably 700 to 2000 kg / cm ² )
Done in. (2) The volume average particle diameter of the oil droplets of the oil-in-water type emulsion after the high-pressure emulsification treatment is 0.1 to 2.0 μm (more preferably 0.1 to 1.0 μm, particularly 0.1 to 1.0 μm). 0.7 μm). (3) The high-pressure emulsification during mixing and / or treatment after adding at least one component of water, protein, edible oil / fat, phospholipid and emulsifier to the emulsion obtained by the high-pressure emulsification treatment The emulsion obtained by the treatment is used as the continuous phase (aqueous phase).

The method for producing the oil-in-water emulsion of the present invention will be described below. First, the raw materials used for preparing the oil-in-water emulsion of the present invention will be described. In the preparation of the oil-in-water emulsion of the present invention, various raw materials used for preparing a usual oil-in-water emulsion can be used. That is, edible oils and fats, water, proteins, phospholipids, and emulsifiers, and if necessary, stabilizers, flavors, essences, thickeners, sugars and the like are used. These raw materials will be described below.

The edible oil / fat used in the present invention may be of any type, so long as it is edible such as vegetable fat or milk fat. Examples of vegetable fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, palm oil, sunflower oil, safflower oil, olive oil, palm kernel oil and the like. Examples of milk fat include butter oil and adjusted fat. Further, oils and fats obtained by subjecting these oils and fats to treatments such as hardening, fractionation and transesterification may be used.

The protein used in the present invention is preferably hydrophilic milk protein. For example, skim milk powder, butter milk powder, whey protein, casein, whole milk powder, and salts of milk proteins such as sodium caseinate can also be used. In addition, liquid protein aqueous solutions such as buttermilk, skim milk, milk and raw milk can also be used.

The phospholipids used in the present invention include soybean, egg yolk, beef tallow, rapeseed, sunflower, safflower, cottonseed, corn, linseed, rubber, olive, rice, ground, grape, avocado, palm, palm and the like. It is not limited to a specific phospholipid. Further, those obtained by curing these phospholipids by hydrogenation, those treated with an enzyme, and the like can also be used. Most of the forms of these phospholipids are viscous liquids,
There are purified powders, and any form can be used in the present invention. However, soybean phospholipid (soybean lecithin) is preferable in terms of price, flavor and the like.

Examples of the emulsifier include sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, lecithins, polyglycerol fatty acid esters, propylene glycol fatty acid esters and the like. These emulsifiers can be used in appropriate combination of one or more kinds.

Examples of stabilizers added if desired include phosphoric acid (hexametaphosphoric acid, diphosphoric acid, etc.) and citric acid alkali metal salts (potassium, sodium, etc.).
Is mentioned. In addition, examples of the flavors and essences include milk flavor, vanilla flavor, vanilla essence, and the like, which may be naturally derived or artificially synthesized, and one or more may be appropriately selected depending on the application. Can be used.

Next, the method for producing the oil-in-water emulsion of the present invention will be described. The method for producing an oil-in-water emulsion of the present invention comprises mixing the above raw materials to prepare a preliminary emulsion, and then subjecting this to a high pressure emulsification treatment. Hereinafter, a method for preparing an oil-in-water type emulsion by high-pressure emulsification will be described in detail. (I) First, an aqueous phase is prepared. That is, 0.1 to 20 parts by weight of protein (preferably 1 to 1 part) in 100 parts by weight of water.
0 parts by weight) is dissolved and dispersed. If the amount of protein is less than this range, the effect of improving the flavor cannot be obtained. On the other hand, when the amount of protein is more than this range, bloating tends to occur during the high-pressure emulsification process described later, and the quality of the final product deteriorates. It is desirable that the proteins are dissolved and dispersed in water at a temperature at which these proteins do not undergo denaturation, preferably at room temperature or lower. When preparing the aqueous phase, the above-mentioned emulsifier and the like may be added.

(II) Next, the oil phase is prepared. Disperse phospholipids in edible fats and oils. At this time, the above-mentioned other emulsifiers may be added. The edible oil and fat may be either vegetable fat or milk fat. A mixture of the two may be used depending on the intended product, but it is preferable to use each independently. The fats and oils are 1 to 100 parts by weight (preferably 5 to 90 parts by weight, more preferably 5 to 55 parts by weight), and the phospholipids are 0.04 to 1.5 parts by weight (preferably 0.1 to 100 parts by weight).
1.4 parts by weight). When the amount of fats and oils is less than the above, it is difficult to disperse the phospholipids, and when the amount of fats and oils is more than the above, naps are likely to occur during the high pressure emulsification treatment described below, and the quality of the final product deteriorates. If the amount of phospholipid is less than the above amount, the effect of improving the flavor cannot be obtained. On the other hand, if the amount of the phospholipid is more than the above value, the taste derived from the phospholipid appears in the final product, resulting in poor quality. Dispersion of phospholipids in this oil is
Above the temperature at which the phospholipids dissolve together, preferably 50-70
C., more preferably 60 to 65.degree.

(III) mixing the water phase and the oil phase obtained above,
Perform pre-emulsification. The above aqueous phase is quickly warmed. The temperature is 50 to 70 ° C, preferably 60 to 65 ° C.
When using a hydrophilic flavor or essence, add it at this stage. If added before this time, it may evaporate during warming. The protein-dissolved water which has reached the above temperature is charged into a tank for pre-emulsification and stirred. On the other hand, if necessary, the lipophilic flavor and essence are added to the above oil phase at this stage and mixed. If added before this time, it may evaporate. This oil phase is added in small portions to the above aqueous phase. During this time, stirring is continued and the liquid temperature is 50
Maintain ~ 70 ° C, preferably 60-65 ° C. Below this temperature, the particle size distribution of the oil droplets during high pressure emulsification, which will be described later, becomes broad, and the final product becomes liable to flare. Moreover, above this temperature, protein denaturation proceeds, leading to deterioration of the flavor of the final product. The above pre-emulsification is 1 in terms of volume average particle size of oil droplets.
It is preferable to carry out until it becomes 0 μm or less. If it is larger than this particle size, the particle size becomes large during high pressure emulsification, and it becomes difficult to obtain the flavor improving effect. Preliminary emulsification is preferably carried out in a short time so that protein denaturation does not proceed. The pre-emulsification can be carried out using an ordinary stirring tank, homomixer, continuous flow shearing device and the like.

(IV) After the preliminary emulsification is completed, a high-pressure emulsification treatment is then carried out. In the high-pressure emulsification treatment, the temperature at the end of the preliminary emulsification is maintained at 200 kg / cm ² or more (preferably 5).
00-3000 kg / cm ² , more preferably 700
~ 2000 kg / cm < ² >). The high-pressure emulsification process is a process of emulsifying with a high shearing force by the above-described high-pressure driving force, and is a process performed to further arrange the preliminary emulsion into fine oil droplets. To carry out such a high-pressure emulsification treatment, for example, a commercially available emulsification device such as Manton-Gaulin, microfluidizer, nanomizer or the like can be used. The high-pressure emulsification treatment may be performed multiple times for the purpose of forming oil droplets having a more uniform particle size. The volume average particle size of the oil droplets in the emulsion (high pressure emulsified product) after the high pressure emulsification treatment thus obtained is 0.1 to 2 μm (more preferably 0.
1 to 1.0 μm, particularly 0.1 to 0.7 μm) is preferable. Rapidly cool the high-pressure emulsified product. It is desirable to perform cooling until the temperature becomes 10 ° C. or lower. If the cooling is not performed or the cooling temperature is higher than 10 ° C., the high-pressure emulsified product tends to be hot.

(V) The emulsion obtained by the high pressure emulsification treatment is then subjected to the usual treatments of homogenization, sterilization, rehomogenization, cooling and aging. The homogenization and rehomogenization treatments in this case are optional and may not be performed. The volume average particle diameter of the oil droplets of the finally obtained emulsion is preferably adjusted to be in the range of 1.0 to 2.5 μm.

When the oil-in-water type emulsion thus obtained is used, for example, when it is foamed to give a whipped cream, the obtained cream is a whipped cream obtained by a conventional method. It is superior in milk flavor, richness and richness compared to. Although the reason why such milky flavor is improved is not clear, an oil-in-water emulsion prepared by a conventional method with the same composition and an oil-in-water emulsion prepared by the high-pressure emulsification treatment of the present invention Comparing the respective amounts of interfacial proteins and interfacial phospholipids, the oil-in-water emulsion prepared by the method of the present invention showed an increase of approximately 20 times in interfacial protein amount and approximately 4 times in interfacial phospholipid amount. The sphere interface is strengthened,
It is considered that the fat globule membrane was modified.

When the method for producing an oil-in-water emulsion of the present invention is carried out, the emulsion (high-pressure emulsified product) obtained as described above is further added with water, protein, edible oil / fat, phospholipid and emulsifier. It is preferable to use a method of mixing and / or pre-emulsifying after adding at least one component (raw material). That is, it is preferable to use a method in which the high-pressure emulsified product is used as a continuous phase (water phase) with respect to the raw material added later. FIG. 1 attached herewith shows a flow chart of the above-mentioned production method. As shown in FIG. 1, this method involves adding water, protein, edible oil and fat to a high-pressure emulsified product (A).
In this method, a raw material (B) consisting of at least one component of a phospholipid and an emulsifier is added, mixed and / or pre-emulsified, and then produced according to a usual treatment step. In addition,
As described above, in this case, the homogenization treatment after the mixing and / or the pre-emulsification or the re-homogenization treatment is optional and can be performed as necessary. When introducing a rehomogenization treatment, a high-pressure emulsification treatment may be performed instead of this treatment.

The addition component and the addition amount of the raw material (B) are adjusted depending on the component constituting the high pressure emulsified product (A) and the blending amount thereof. In the present invention, edible oils and fats and emulsifiers are used as the components of the raw material (B), and these components are added to 10 to 300 parts by weight of edible oils and fats with respect to 100 parts by weight of the oils and fats in the high-pressure emulsified product (A). It is preferable to add 0.1 to 10 parts by weight of the emulsifier. Further, when the high-pressure emulsified product (A) and the raw material (B) are mixed, the amount of fats and oils in the high-pressure emulsified product (A) is 0.5% by weight or more based on the total amount of the homogenized product after mixing ( More preferably, it is adjusted to be contained in an amount of 2% by weight or more). When the method described above is carried out, the high-pressure emulsified product is preferably prepared using milk fat (butter fat).

In the production of the oil-in-water emulsion of the present invention, instead of the above-mentioned raw material (B), an emulsion (C containing at least two components of water, protein, edible oil and fat, phospholipid and emulsifier) is used. It is also preferable to use). FIG. 2 attached herewith shows a flow chart of a process for producing an oil-in-water type emulsion of the present invention, which comprises a step of adding this emulsion (C) to a high-pressure emulsified product (A). As shown in FIG. 2, in this method, the high pressure emulsified product (A) is added to the emulsion (C).
Is added and mixed, and then manufactured according to a normal processing step. As in the case of FIG. 1, in this case as well, the homogenization treatment or the re-homogenization treatment after the mixed pre-emulsification is optional and can be performed if necessary. When introducing a rehomogenization treatment, a high-pressure emulsification treatment may be performed instead of this treatment.

As for the emulsion (C), even when the emulsion (low pressure emulsified product) (C-1) prepared under low pressure (100 kg / cm ² or less) for which homogenization treatment is usually performed, it is treated under high pressure as in the present invention. The emulsion (high pressure emulsified product) (C-2) prepared below may be used. In the case of mixing the high-pressure emulsified product (A) and the emulsion (C), in the high-pressure emulsified product (A) as in the case of adding the raw material (B) to the high-pressure emulsified product (A) described above. The amount of oil and fat is 0.5 with respect to the total amount of the homogenized product after mixing.
It is preferable to adjust the content to be at least wt% (more preferably at least 2 wt%). In addition, in the high-pressure emulsified product (A), this and an emulsion (low-pressure emulsified product) (C-
1) Alternatively, the raw material (B) may be added as described above before mixing with the emulsion (high-pressure emulsified product) (C-2), or the emulsion (high-pressure emulsified product) ( Also in C-2), the high-pressure emulsified product (A) and the emulsion (high-pressure emulsified product)
The raw material (B) may be added as described above before mixing with (C-2).

[0026]

EXAMPLES The present invention will be described more specifically below with reference to Examples and Comparative Examples. In the following Examples and Comparative Examples, the average particle size of oil droplets dispersed in the aqueous phase of the emulsion was 0.5% by weight sodium dodecyl sulfate aqueous solution to disperse the emulsion. After that, a laser diffraction type particle size distribution analyzer (SALD-1100 type, manufactured by Shimadzu Corporation) was used to process the obtained measured values with a computer, and the resulting values were expressed as a volume-based particle size distribution. "%" Shown below is% by weight.

[Example 1] ──────────────────────────────────── Formulation weight of whipped cream 1 Department ──────────────────────────────────── (Oil Phase A) Butter fat (Morinaga Milk Industry Co., Ltd.) 14) Soybean lecithin (36% phospholipid content) 1.25 (phospholipid amount: 0.45) (aqueous phase A) skim milk powder 5.5 (protein mass: 1.9) water 56.10 stabilizer ( Sodium hexametaphosphate) 0.10 (Oil phase B) Hardened soybean oil (melting point 32 ° C) 9 Hardened coconut oil (melting point 34 ° C) 3 Hardened rapeseed oil (melting point 32 ° C) 9 Monoglyceride stearate 0.17 Soybean lecithin (36%) Phospholipid-containing) 0.3 (Amount of phospholipid: 0.108) (Aqueous phase B) Sucrose fatty acid ester (HLB = 11) 0.08 water 1.5 ────────────────────────────────────

(Preparation of Whipped Cream 1) In the above formulation, after preparing the water phase A, it was heated to 65 ° C. and charged in a preliminary emulsification tank. While stirring the aqueous phase A, the oil phase A heated to 65 ° C. was added little by little, and preliminarily emulsified with a homomixer (manufactured by Tokushu Kika Co., Ltd.) at a stirring speed of 9000 rpm for 10 minutes. While maintaining this preliminary emulsion at 65 ° C., a high-pressure fine emulsifying machine (Nanomizer LA-11 type: manufactured by Nanomizer Co., Ltd.) was used to perform high-pressure emulsification treatment under a pressure of 850 kg / cm ² , and then about 10 It cooled to 0 degreeC and obtained the high-pressure emulsion. The volume average particle diameter of the obtained high pressure emulsified product was 0.26 μm. Next, this high-pressure emulsified product is heated to 65 ° C., charged into the preliminary emulsification tank again, and the oil phase B and the water phase B are heated to 65 ° C., and then the high-pressure emulsified product is stirred. While doing so, the mixture was added little by little, mixed, and pre-emulsified at 9000 rpm for 10 minutes. Hold this preliminary emulsion at 65 ° C with a homogenizer to 60
After homogenizing at (primary pressure) / 20 (secondary pressure) kg / cm ² , the mixture was cooled to 5 ° C. to obtain an emulsion (homogenized product). The volume average particle diameter of the obtained homogenized product was 2.02 μm. The homogenized product was sterilized by an HTST type sterilizer, and then the homogenizer again used 40 (primary pressure) /
(Secondary pressure) After homogenizing under 0 kg / cm ² , whipped cream 1 according to the present invention was obtained after cooling to 5 ° C. and aging at this temperature for 15 hours or longer. The volume average particle diameter of the obtained product was 1.73 μm.

Comparative Example 1 (Preparation of Whipped Cream 1-C) Aqueous phase A in the above formulation
Was prepared, then heated to 65 ° C., and charged in a preliminary emulsification tank. While stirring the aqueous phase A, the oil phase A heated to 65 ° C. was added little by little to the homomixer (Tokushu Kika Co., Ltd.).
Pre-emulsified for 10 minutes at a stirring speed of 9000 rpm. While maintaining this preliminary emulsion at 65 ° C., using a homogenizer, 60 (primary pressure) / 20 (secondary pressure)
After homogenization at kg / cm ² , the mixture was cooled to 5 ° C to obtain an emulsion (homogenized product). The volume average particle diameter of the obtained emulsion was 2.34 μm. Next, this emulsion is heated to 65 ° C.
To the pre-emulsification tank again, during the above mixing,
After heating the oil phase B and the water phase B to 65 ° C., the oil phase B and the water phase B are added little by little while stirring the emulsion with a homomixer, and the mixture is mixed with a homomixer at 9000 rpm.
It was pre-emulsified for 10 minutes. This preliminary emulsion was homogenized at 60 (primary pressure) / 20 (secondary pressure) kg / cm ² with a homogenizer while keeping it at 65 ° C., then cooled to 5 ° C.,
An emulsion (homogenized product) was obtained. The volume average particle diameter of the obtained emulsion was 1.98 μm. The obtained emulsion is H
After sterilizing with TST type sterilizer, again with homogenizer 40 (primary pressure) / (secondary pressure) 0 kg / cm
^After homogenizing under ² and cooling to 5 ° C and aging at this temperature for 15 hours or more, whipped cream for comparison 1-
I got C. The volume average particle size of the obtained product is 1.85.
was μm.

[Comparative Example 2] ──────────────────────────────────── Formulation weight of whipped cream 2 Department ──────────────────────────────────── (Oil Phase A) Butter fat (Morinaga Milk Industry Co., Ltd.) 14) Soybean lecithin (36% phospholipid content) 0.05 (phospholipid amount: 0.018) (aqueous phase A) skim milk powder 5.5 (protein mass: 1.9) water 57.3 stabilizer ( Sodium hexametaphosphate) 0.10 (Oil phase B) Hardened soybean oil (melting point 32 ° C) 9 Hardened coconut oil (melting point 34 ° C) 3 Hardened rapeseed oil (melting point 32 ° C) 9 Monoglyceride stearate 0.17 Soybean lecithin (36%) Phospholipid-containing) 0.3 (Amount of phospholipid: 0.108) (Aqueous phase B) Sucrose fatty acid ester (HLB = 11) 0.08 water 1.5 ────────────────────────────────────

(Preparation of Whipped Cream 2-C) In Example 1, instead of blending Whipped Cream 1 (0.8 parts by weight of phospholipid content of oil phase A relative to 100 parts by weight of water of aqueous phase A) In addition, the above-mentioned whipped cream 2 (the phospholipid content of the oil phase A is 100 parts by weight of water of the aqueous phase A,
Whipped cream 2 for comparison in the same manner as in Example 1 except that whipped cream was prepared at 0.03 parts by weight).
-C was prepared. The volume average particle size of the emulsion in each step is as follows. Volume average particle size of high-pressure emulsified product: 0.28 μm Volume average particle size of homogenized product: 2.02 μm Volume average particle size of obtained product: 1.77 μm

[Comparative Example 3] ──────────────────────────────────── Formulation weight of whipped cream 3 Department ──────────────────────────────────── (Oil Phase A) Butter fat (Morinaga Milk Industry Co., Ltd.) 14) Soybean lecithin (containing 36% phospholipid) 2.47 (phospholipid amount: 0.89) (aqueous phase A) skim milk powder 5.5 (protein amount: 1.9) water 56.69 stabilizer ( Sodium hexametaphosphate) 0.10 (Oil phase B) Hardened soybean oil (melting point 32 ° C) 9 Hardened coconut oil (melting point 34 ° C) 3 Hardened rapeseed oil (melting point 32 ° C) 9 Monoglyceride stearate 0.17 Soybean lecithin (36%) Phospholipid-containing) 0.3 (Amount of phospholipid: 0.108) (Aqueous phase B) Sucrose fatty acid ester (HLB = 11) 0.08 water 1.5 ────────────────────────────────────

(Preparation of Whipped Cream 3-C) In Example 1, instead of blending Whipped Cream 1 (0.8 parts by weight of phospholipid content of oil phase A relative to 100 parts by weight of water of aqueous phase A) In the same manner as in Example 1 except that a whipped cream was prepared with the above whipped cream 3 (the phospholipid content of the oil phase A was 1.62 parts by weight with respect to 100 parts by weight of the water of the aqueous phase A). Whipped cream for comparison 3
-C was prepared. The volume average particle size of the emulsion in each step is as follows. Volume average particle size of high-pressure emulsified product: 0.25 μm Volume average particle size of homogenized product: 2.02 μm Volume average particle size of obtained product: 1.75 μm

[Comparative Example 4] ──────────────────────────────────── Formulation weight of whipped cream 4 Part ──────────────────────────────────── (Aqueous phase A) Skim milk powder 5.5 (Protein mass) 1.9) Water 58.53 Stabilizer (sodium hexametaphosphate) 0.10 Sucrose fatty acid ester (HLB = 11) 0.08 (Oil phase B) Butter fat (Morinaga Milk Industry Co., Ltd.) 14 Soybean hardening Oil (melting point 32 ° C.) 9 Hardened coconut oil (melting point 34 ° C.) 3 Rapeseed hydrogenated oil (melting point 32 ° C.) 9 Monostearic acid monoglyceride 0.17 Soybean lecithin (36% phospholipid content) 0.62 (phospholipid amount: 0. 223) ────────────────────────────────────

(Preparation of Whipped Cream 4-C) In the above formulation, after the aqueous phase A was prepared, it was heated to 65 ° C. and charged in a preliminary emulsification tank. While stirring the aqueous phase A, the oil phase B heated to 65 ° C. was added little by little, and the mixture was stirred with a homomixer (manufactured by Tokushu Kika Co., Ltd.) at a stirring speed of 9000 rpm for 10 minutes.
It was pre-emulsified for a minute. 60 (primary pressure) / 20 (secondary pressure) with a homogenizer while keeping this preliminary emulsion at 65 ° C.
After homogenization at kg / cm ² , the mixture was cooled to 5 ° C to obtain an emulsion (homogenized product). The volume average particle diameter of the obtained homogenized product was 2.28 μm. HTST this homogenate
After sterilizing with a type sterilizer, it was homogenized again with a homogenizer at 40 (primary pressure) / (secondary pressure) under 0 kg / cm ² and cooled to 5 ° C. to obtain whipped cream 4-C for comparison. . The volume average particle size of the obtained product is 1.
It was 77 μm.

[Example 2] ──────────────────────────────────── Formulation weight of whipped cream 5 Department ──────────────────────────────────── (Oil Phase A) Butter fat (Morinaga Milk Industry Co., Ltd.) 14) Soybean lecithin (36% phospholipid content) 1.25 (phospholipid amount: 0.45) (aqueous phase A) skim milk powder 2.75 (protein amount: 0.96) sucrose fatty acid ester (HLB = 11) ) 0.04 Stabilizer (sodium hexametaphosphate) 0.05 Water 36.90 (oil phase B) Hardened soybean oil (melting point 32 ° C) 9 Hardened coconut oil (melting point 34 ° C) 3 Rapeseed hardened oil (melting point 32 ° C) 9 Stearic acid monoglyceride 0.17 Soybean lecithin (36% phospholipid content) 0.3 (phospholipid amount: 0.10. ) (Aqueous phase B) Skim milk powder 2.75 (Protein mass: 0.96) Sucrose fatty acid ester (HLB = 11) 0.04 Stabilizer (sodium hexametaphosphate) 0.05 Water 20.70 ──── ────────────────────────────────

(Preparation of Whipped Cream 2) After the aqueous phase A was prepared in the above formulation, it was heated to 65 ° C. and charged in a preliminary emulsification tank. While stirring the aqueous phase A, the oil phase A heated to 65 ° C. was added little by little, and preliminarily emulsified with a homomixer (manufactured by Tokushu Kika Co., Ltd.) at a stirring speed of 9000 rpm for 10 minutes. While maintaining this preliminary emulsion at 65 ° C., a high-pressure fine emulsifying machine (Nanomizer LA-11 type: manufactured by Nanomizer Co., Ltd.) was used to perform high-pressure emulsification treatment under a pressure of 1000 kg / cm ² , and then about 10 It cooled to 0 degreeC and obtained the high-pressure emulsion. The volume average particle diameter of the obtained high pressure emulsified product was 0.38 μm. After preparing the water phase B in the above formulation, it was heated to 65 ° C. and charged in a preliminary emulsification tank. While stirring the aqueous phase A, the oil phase B heated to 65 ° C. was added little by little, and preliminarily emulsified with a homomixer (manufactured by Tokushu Kika Co., Ltd.) at a stirring speed of 9000 rpm for 10 minutes. While maintaining this preliminary emulsion at 65 ° C, a homogenizer was used to obtain 60 (primary pressure) / 20
After homogenization at (secondary pressure) kg / cm ² , the mixture was cooled to 5 ° C to obtain an emulsion (homogenized product). The volume average particle diameter of the obtained emulsion was 2.42 μm. Next, the high-pressure emulsified product is heated to 65 ° C., charged again into the preliminary emulsification tank, and the emulsion (homogenized product) is heated to 65 ° C., and then the high-pressure emulsified product is stirred. While adding little by little, it mixed. The resulting mixture was sterilized by an HTST sterilizer, homogenized with a homogenizer under 40 (primary pressure) / (secondary pressure) 0 kg / cm ² , cooled to 5 ° C., and kept at this temperature for 15 hours or more. After aging
Whipped cream 2 according to the invention was obtained. The volume average particle diameter of the obtained product was 1.84 μm.

[Evaluation as Whipped Cream] The whipped cream obtained as described above was whipped using a planetary mixer with a wire (manufactured by Hobart Co.) until it had an appropriate hardness, to obtain a whipped cream. It was The flavor evaluation was performed by a specialized panelist for each of the thus obtained poiped creams. The evaluation standard is a general composition as a whipped cream, and the milky flavor, richness, and richness of the poied cream when obtained by the conventional method (Comparative Example 4) is the standard (±).
In addition, if it is better overall than this, +, ++,
... is displayed, and the case in which it is lower overall than this is represented by −, −− ,. The results are shown in Table 1 below.

[0039]

[Table 1] Table 1 ──────────────────────────────────── 100 weight of water during high pressure emulsification Part Content of each component to whipped (parts by weight) Evaluation results Cream Protein Protein Fat Phospholipid Characteristics Score ────────────────────────────── ─────── 1 3.4 25 0.8 Milky flavor, richness, richness + (Example 1) increased. Decrease butter odor. ──────────────────────────────────── 1-C −−−−−−− butter odor, lecithin odor -(Comparative example 1) was felt. ──────────────────────────────────── 2-C 3.3 24 0.03 Buttery odor It was ± (Comparative Example 2) ──────────────────────────────────── 3-C 3.5 26 1 .6 Thickness increased, but-(Comparative Example 3) Lecithin odor was strongly felt. ──────────────────────────────────── 4-C −−−−−−− A butter odor was felt. .. ± (Comparative Example 4) ──────────────────────────────────── 2 2.6 38 1.2 Milky flavor, richness, richness + (Example 2) increased. ────────────────────────────────────

As is clear from the results shown in Table 1 above, according to the method of the present invention using the emulsion prepared by introducing the high pressure emulsification treatment (Example 1: Utilizing the high pressure emulsification treatment product as the continuous phase) Then, an embodiment in which raw materials are added thereto, Example 2: embodiment in which a high-pressure emulsified product and an emulsion are mixed) and a high-pressure emulsification treatment is not performed, and a whipped cream prepared by a conventional homogenization treatment method (comparative example). Compared to 4), a whipped cream with increased milky flavor, richness and richness can be obtained. Further, even when the emulsion prepared by introducing the high-pressure emulsification treatment is used, if the content of the phospholipid in the formulation during the high-pressure emulsification treatment is not within an appropriate range (Comparative Examples 2 and 3) In addition to the milky flavor and the like as in Example 1 above, not only was the richness increased in Comparative Example 3, but the lecithin odor became stronger and the flavor decreased.

[Example 3] ──────────────────────────────────── Coffee cream formulation Weight Department ──────────────────────────────────── (Oil Phase A) Butter fat (Morinaga Milk Industry Co., Ltd.) 12.5 Soybean lecithin (containing 36% phospholipid) 0.8 (phospholipid: 0.29) (aqueous phase A) skimmed milk powder 4.0 (protein amount: 1.4) sucrose fatty acid ester (HLB =) 14) 0.2 Stabilizer (sodium hexametaphosphate) 0.05 Water 69.9 (Oil phase B) Soybean hydrogenated oil (melting point 32 ° C) 12.5 Monoglyceride stearate 0.05 ───────── ────────────────────────────

(Preparation of Cream 1 for Coffee) After the aqueous phase A was prepared in the above formulation, it was heated to 65 ° C. and charged in a preliminary emulsification tank. While stirring the aqueous phase A, the oil phase A heated to 65 ° C. was added little by little, and preliminarily emulsified with a homomixer (manufactured by Tokushu Kika Co., Ltd.) at a stirring speed of 9000 rpm for 10 minutes. While maintaining this preliminary emulsion at 65 ° C., a high-pressure fine emulsifying machine (Nanomizer LA-11 type: manufactured by Nanomizer Co., Ltd.) was used to perform high-pressure emulsification treatment under a pressure of 1000 kg / cm ² , and then about 10 It cooled to 0 degreeC and obtained the high-pressure emulsion. The volume average particle diameter of the obtained high pressure emulsified product was 0.25 μm. Next, the high-pressure emulsified product is heated to 65 ° C., charged again into the preliminary emulsification tank, and the oil phase B is heated to 65 ° C., and then the high-pressure emulsified product is agitated in a small amount. Add and mix each
It was pre-emulsified at 9000 rpm for 10 minutes. This pre-emulsion was homogenized with a homogenizer at 60 (primary pressure) / 20 (secondary pressure) kg / cm ² while maintaining the temperature at 65 ° C., and then 5
It cooled to 0 degreeC and the emulsion (homogenized thing) was obtained. The volume average particle diameter of the obtained homogenized product was 1.98 μm. After sterilizing the homogenized product with an HTST type sterilizer,
It was homogenized again with a homogenizer under 40 (primary pressure) / (secondary pressure) 0 kg / cm ² , and after cooling to 5 ° C. and aging at this temperature for 15 hours or more, coffee cream 1 according to the present invention was obtained. The volume average particle diameter of the obtained product was 1.52 μm.

[Comparative Example 5] ──────────────────────────────────── Formulation of Coffee Cream 2 Parts by weight ──────────────────────────────────── (Aqueous phase A) Skim milk powder 4.0 (Protein) Amount: 1.4) Sucrose fatty acid ester (HLB = 14) 0.2 Stabilizer (sodium hexametaphosphate) 0.05 Water 69.9 (Oil phase B) Butter fat (Morinaga Milk Industry Co., Ltd.) 12. 5 Soybean hydrogenated oil (melting point 32 ° C) 12.5 Stearic acid monoglyceride 0.05 Soybean lecithin (containing 36% phospholipid) 0.8 (phospholipid amount: 0.29) ──────────── ─────────────────────────

(Preparation of Cream 1-C for Coffee) After the aqueous phase A was prepared in the above formulation, it was heated to 65 ° C. and charged in a preliminary emulsification tank. While stirring the aqueous phase A, add 65 ° C to it.
The heated oil phase B is added little by little to 1 by a homogenizer (manufactured by Tokushu Kika Co., Ltd.) at a stirring speed of 9000 rpm.
It was pre-emulsified for 0 minutes. This preliminary emulsion was homogenized at 60 (primary pressure) / 20 (secondary pressure) kg / cm ² with a homogenizer while keeping it at 65 ° C., and then cooled to 5 ° C. to obtain an emulsion (homogenized product). . The volume average particle diameter of the obtained homogenized product was 2.01 μm. HT this homogenate
After sterilizing with ST type sterilizer, again using homogenizer 40 (primary pressure) / (secondary pressure) 0 kg / cm ²
The mixture was homogenized under the following conditions and cooled to 5 ° C. to obtain a comparative coffee cream 1-C. The volume average particle diameter of the obtained product was 1.65 μm.

[Evaluation as Coffee Cream] Each of the coffee creams thus obtained was subjected to a sensory evaluation by a specialized panelist for richness and creaminess. For evaluation, 2 g of instant coffee (manufactured by Nestle Co., Ltd.) was dissolved in 100 ml of water heated to 80 ° C., 10 ml of cream for coffee was put therein, and coffee was added as cream 1-C for coffee of Comparative Example. The time was used as a standard (±). When it is superior to this standard overall, it is displayed as +, ++, ..., and when it is lower overall, it is represented by −, −− ,. The results are shown in Table 2 below.

[0046]

[Table 2] Table 2 ──────────────────────────────────── Coffee 100 water during high-pressure emulsification treatment Content of each component in the cream for parts by weight (parts by weight) Evaluation results Mu Protein Protein Fat Phospholipid Characteristics Score ──────────────────────────── ───────── 1 2.0 18 0.4 Rich and creamy feeling + (Example 3) increased. ──────────────────────────────────── 1-C −−−−−− ± (Comparative Example 5 ) ────────────────────────────────────

As is clear from the results shown in Table 2 above, according to the method of the present invention using the emulsion prepared by introducing the high-pressure emulsification treatment (Example 3: Utilizing the high-pressure emulsification treatment product as the continuous phase). However, compared to a cream for coffee (Comparative Example 5) prepared only by the conventional homogenization method without performing high-pressure emulsification,
A coffee cream with an increased creaminess can be obtained.

[0048]

INDUSTRIAL APPLICABILITY According to the method for producing an oil-in-water emulsion of the present invention in which a specific high-pressure emulsification treatment is introduced, milk flavor, richness, and richness are superior to those prepared by conventional methods. An oil-in-water emulsion can be produced. In particular, the method for producing an oil-in-water emulsion of the present invention is an advantageous method when preparing whipped cream or coffee cream.

[Brief description of drawings]

FIG. 1 is a preferred example of a flow chart for carrying out the method for producing an oil-in-water emulsion of the present invention.

FIG. 2 is another preferred example of a flowchart for carrying out the method for producing an oil-in-water emulsion of the present invention.

Claims (3)

[Claims] 1. Water 100 parts by weight, protein 0.1 to 20 parts by weight, edible oil and fat 1 to 100 parts by weight, and phospholipids 0.
A preliminary emulsion containing 04 to 1.5 parts by weight of 200 kg /
A method for producing an oil-in-water emulsion, which comprises performing high-pressure emulsification treatment at a cm ² or more. 2. The emulsion obtained by the high-pressure emulsification treatment according to claim 1, further containing at least one component selected from water, protein, edible oil / fat, phospholipid and emulsifier, and then mixed and / or pre-emulsified. A method for producing an oil-in-water emulsion, which comprises performing. 3. An oil-in-water obtained by mixing an emulsion obtained by the high-pressure emulsification treatment according to claim 1 and an emulsion comprising at least two components of water, protein, edible oil and fat, phospholipid and emulsifier. Method for producing mold emulsion.