JPH07184542A - Fat and oil-containing food housed in hermetically sealed container and its production - Google Patents

Abstract

PURPOSE:To obtain a fats and oils-containing food housed in a hermetically sealed container, having average particle diameter of a water-insoluble component in a prescribed value or below, excellent in long-term emulsion stability and suitable for custard pudding, etc., by mixing a fats and oils component with a milk component and water and homogenizing the mixture under specific conditions. CONSTITUTION:Fats and oils ingredient such as cacao fats and oils are mixed with a milk ingredient such as fresh cream and water to afford a solution containing the fats and oils ingredient and a protein ingredient of >=0.5 pts.wt. based on 1 pt.wt. of the fats and oils ingredient, and the solution is homogenized to provide the objective fats and oils-containing food housed in a hermetically sealed container and having <=0.4mum average particle diameter of a water- insoluble ingredient.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat-and-oil-containing food in a hermetically sealed container, which can maintain a stable emulsified state during long-term storage, and a method for producing the same.

[0002]

2. Description of the Related Art Generally, as the oil / fat-containing beverage containing an oil / fat component such as milk fat, cacao oil and fat, vegetable oil and fat, milk beverages such as milk coffee, milk tea, soup and cocoa beverages are well known. These oil and fat-containing beverages are usually
Dissolve the above-mentioned oil and fat component and other raw materials in warm water to give 100 to 2
It is manufactured by homogenizing at a pressure of about 50 kg / cm ² , filling it in a container such as a can, and sealing and sterilizing. However,
When the above-mentioned oil-and-fat-containing beverage in a sealed container is stored for a long period of time, the oil-and-fat component in the beverage floats on the upper surface of the beverage liquid and forms a ring-shaped cream layer, which deteriorates the quality of the beverage.

Therefore, as a means for preventing the formation of a cream layer, various emulsifiers such as sucrose fatty acid ester, organic acid monoglycerin fatty acid ester and polyglycerin fatty acid ester are added individually or in combination. However, even if the above emulsifier is added, the occurrence of the cream layer can be prevented in the beverage having an oil and fat content of 1% by weight (hereinafter referred to as “%”) or less, and the beverage containing the oil and fat in a high concentration can be prevented. In this case, the effect of the emulsifier can hardly be expected. Further, as the content of fats and oils increases, the amount of emulsifier added also increases, so there is a problem that the bitterness peculiar to the emulsifier impairs the flavor of the beverage. When fresh cream or cacao oil or fat is used as the oil / fat raw material, the emulsified state is likely to become unstable, and a ring layer is formed even if the oil / fat content is 1% or less, or agglomerated into a coagulated product by refrigeration storage. To do. This solidified product cannot be dispersed again even if the container is shaken, which is a major cause of quality deterioration.

Therefore, as a method for solving the above problem, for example, a method described in Japanese Patent Laid-Open No. 50-132160 has been proposed. In this method, an aqueous solution prepared by adding an emulsion stabilizer such as vegetable gum to powdered cocoa is heated to 60 ° C. or higher, and an organic acid is added to adjust the pH to 5.0 to 5.5 for protein denaturation. Then, it is a method of homogenizing at a pressure of 50 kg / cm ² or more and diluting it to obtain a chocolate beverage.
However, in this method, when the aqueous solution is at the isoelectric point of the protein, the denaturation of the protein proceeds and the protective colloid action of the protein itself is lost, and even if the pH is raised again, the protective colloid effect can be obtained. Therefore, it is necessary to add an emulsifier and a stabilizer in excess to maintain the emulsification of fats and oils.

Another method is disclosed in Japanese Patent Laid-Open No. 1-25.
The method described in Japanese Patent No. 52273 can be mentioned. In this method, a glycerin fatty acid ester and iota carrageenan are added to a raw material liquid consisting of a fat-containing milk component, dissolved, and preliminarily emulsified with a high-speed stirrer, then 200 to 250 kg / c.
This is a method in which homogenization is carried out at a pressure of m ² , then coffee extract or fruit juice and a sweet component are added, and the resulting mixed solution is heat-sterilized and homogenized again. However, in this method, after heat sterilization, it is homogenized again and filled in the container, so when filling the container, the container is sterilized in advance, and the container is filled in an aseptic state or the container is filled. It cannot be stored for a long period of time without any treatment of sterilization after filling, but if such treatment is performed, the sterilization process becomes complicated, and excessive sterilization process is performed twice. However, it has the disadvantage that the flavor of the beverage is deteriorated due to the heat history. In addition, this method cannot sufficiently emulsify a beverage having a fat content of more than 1%.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to provide an emulsifier and a stabilizer even if the oil and fat component is contained in a high concentration. It is intended to provide a fat-and-oil-containing food product in a sealed container, which can maintain a stable emulsified state for a long period without adding it, and a method for producing the food product.

[0007]

[Means for Solving the Problems] The above-mentioned object is a fat-containing food containing a fat and an oil component and a milk component in a sealed container, wherein 1 part by weight of the fat-containing component is contained in the fat-containing food.
A fat-and-oil-containing food product in a hermetically sealed container, characterized in that the protein component is contained in an amount of 0.5 parts by weight or more, and the water-insoluble component has an average particle diameter of 0.4 μm or less, and an oil-and-fat component and a milk component. When mixed with water and homogenized to produce an oil / fat-containing food having an average particle size of the water-insoluble component of 0.4 μm or less, 1 part by weight of the oil / fat component was mixed with 0.1 parts of the protein component.
This is achieved by a method for producing a food product containing oil and fat in a sealed container, which comprises homogenizing a solution containing 5 parts by weight or more.

That is, the present inventors have found that when a high-pressure homogenization is performed on a raw material mixture containing a high-concentration oil / fat component to obtain a food, a difference in the emulsifying effect is observed depending on the type of dairy raw material used. Further, depending on the milk raw material used, an intensive study was conducted with a focus on the finding that a sufficient emulsifying effect cannot be obtained even if an emulsifier is used. As a result, the fat and protein components in the food and the protein component at a predetermined ratio, and when the water-insoluble component is finely divided, any dairy component is used, and no emulsifier or stabilizer is used. They have found that a food excellent in long-term emulsion stability can be obtained, and have reached the present invention.

Next, the present invention will be described in detail. As the food containing the oil and fat component according to the present invention, for example, desserts such as pudding and bavarois, seasonings such as dressings and sauces, and drinks are preferably used. Examples of the beverage include milk coffee, wiener coffee, milk tea, cocoa, chocolate beverage, soup, miso soup, milk juice powder, milkshake, matcha milk, acidic milk beverage and the like. As the oil and fat component used in the oil and fat-containing food, milk cream, milk, whole milk powder, condensed milk, butter, milk fat derived from dairy products such as cheese, and cacao oil and fat, cacao equivalent fat, salad oil, coconut oil, soybean and the like. Examples thereof include those containing vegetable oils and fats such as seed oil, margarine, medium chain triglycerides, and nut pastes, and processed products thereof, and animal oils and fats such as fish oil, lard, head, egg oil, and processed products thereof. These may be used alone or in combination of two or more depending on the purpose.

Examples of the milk component include dairy products such as fresh cream, milk, whole milk powder, skim milk powder, full fat condensed milk, skimmed condensed milk, soy milk, butter and cheese. These may be used alone or in combination of two or more depending on the purpose.

The fat-and-oil-containing food of the present invention must contain the protein component in an amount of 0.5 parts by weight or more per 1 part by weight of the oil-fat component. If the protein content is less than 0.5 part by weight, emulsion destruction occurs during storage and a cream layer is formed. It is considered that the reason is that the protein cannot sufficiently cover the particle surface of the oil and fat component, and the particles of the oil and fat component are easily aggregated and separated. The protein component is preferably derived from milk components.

In addition, the oil-and-fat-containing food of the present invention is required to have an average particle diameter of the water-insoluble component of 0.4 μm or less. When the average particle diameter of the water-insoluble component is larger than 0.4 μm, the long-term emulsion stabilizing effect cannot be obtained without using an emulsifier. The maximum particle size of the water-insoluble component is preferably 1.0 μm or less. The term "water-insoluble component" as used herein refers to an oil / fat component, a protein component, a complex thereof, or another solid substance.

In the oil-and-fat-containing food, other raw materials include sugars, processed products such as fruits and vegetables, acidulants, salts,
Flavors, colorants, starches, seasonings and the like may be appropriately selected and added as necessary.

Next, the oil / fat-containing food product in a sealed container of the present invention is obtained, for example, as follows. That is, first, the oil and fat component and the milk component are mixed in the above proportions, and water is added to and mixed with this to obtain an oil and fat containing solution.
Thus, the blending ratio of the oil / fat component and the protein component is adjusted before homogenization. In addition, it is desirable that the solid content in the oil-and-fat-containing solution be 8 to 50% from the viewpoint of the homogenizing effect in the subsequent step. In addition, the fat and oil component content, depending on the purpose,
It is set to 0.005 to 30%. In particular, when an oil / fat-containing solution is prepared so that the oil / fat-containing food of the final product contains 0.5% or more, more preferably 1% or more of the oil / fat, it is preferable in terms of flavor and prevention of browning of the food. Is.

The temperature of the oil-and-fat-containing solution is preferably 85 ° C. or lower in terms of preventing flavor deterioration. That is, when the temperature exceeds 85 ° C., the temperature of the oil-and-fat-containing homogenizing solution rises to 90 ° C. or higher during the homogenizing step described later, and the flavor tends to deteriorate due to excessive heat history.
In addition, in order to adjust the temperature to 85 ° C. or lower, 9
You may use warm water of 5 degrees C or less, or
The temperature of the oil / fat component or water may be adjusted so as to be 85 ° C. or lower during mixing, or the temperature of the oil / fat-containing aqueous solution may be appropriately raised.

Next, the oil-and-fat-containing solution is homogenized so that the water-insoluble component has an average particle size of 0.4 μm or less. Pressure homogenization is preferably 500 kg / cm ² or more, further preferably 700~1500kg / cm ^2. Pressure is 50
When it is less than 0 kg / cm ² , the maximum particle size of the water-insoluble component is not refined to 1.0 μm or less, and a cream layer may occur during long-term storage. The homogenization is 1
It may be repeated once or twice or more, and may be appropriately set depending on the pressure and the type of the oil / fat-containing solution.

The homogenizer used at this time is, for example, a high-speed homomixer as shown in FIG. 2, a manton-goulin as shown in FIG. 3, or a liquid flow path as shown in FIG. Examples include homogenizers having different mechanisms, such as homogenizers having different mechanisms such that the emulsions collide with each other or the emulsions collide with the vessel wall.

As shown in FIGS. 2 (a) to 2 (c), the high speed homomixer agitates the liquid at a high speed by rotating the turbine blades 17 in the stator 16 at a high speed, and the shearing force and the shock generated during the stirring. , Homogenization is performed by collision between particles. In addition, as shown in FIG. 3, Manton-Gorin uses a high-pressure valve 2 for a certain amount of sample 30.
It is sent to a narrow gap C between the valve 2 and the valve 23 and homogenized by collision of particles at that time. The pressure in the Manton-Gaulin detects the total amount of pressure applied before the sample 30 passes through the interval C.

Further, it is preferable to use a homogenizer having a mechanism in which the liquid flow paths as shown in FIG. 1 merge after branching, because the emulsification effect is enhanced. Specific examples thereof include “Nanomizer” manufactured by Nanomizer Co., Ltd. and “Microfluidizer” manufactured by Microfluidex.

In FIG. 1, 1 is a pump, 2 is a pressure gauge,
3 is a chamber, 4 is a liquid feeding passage, 5a and 5b are dividing passages (narrow tubes), 6 is a liquid feeding passage, and 7 is a product outlet. In this homogenizer, the liquid feed passage 4 is divided into two divided passages 5a and 5b at the branch point A, and the divided passages 5a and 5b are joined together at the junction B to form the liquid feed passage 6. With such a mechanism, when the sample 10 is sent to the liquid sending path 4 through the pump 1 at high pressure, the particles in the sample 10 collide at the branch point A and branch, and then each Particles further collide with each other by passing through the narrow passages of the divided passages 5a and 5b, and each divided passage 5
The particles are further collided by the impact of the liquids joining at the joining point B of a and 5b. In this homogenizer, the pressure is detected before the sample 10 enters the divided paths 5a and 5b. Therefore, compared with the high-speed homomixer and the Manton-Gorlin homogenizer shown in FIGS. 2 and 3, the uniform pressure is uniformly applied to the entire liquid, and the particle diameter of the water-insoluble component in the liquid can be made uniform. it can.

Next, the oil-and-fat-containing homogenizing solution was added to a can,
Fill bottles, paper packs, containers such as retort pouches, seal, and sterilize retort. The sealing may be performed after sterilization. Further, the oil-and-fat-containing homogenized solution obtained as described above may be further processed. The oil-and-fat-containing food in a hermetically sealed container obtained as described above is excellent in emulsion stability of oil and fat components, and can maintain its quality even after long-term storage. Also, in the case of a fat-containing beverage containing a sealed container,
It may be distributed at room temperature or may be warmed or refrigerated for sale as needed.

[0022]

As described above, the oil-and-fat-containing food contained in the hermetically sealed container of the present invention is prepared so that the oil-and-fat component and the protein component are in a predetermined ratio, and the average particle size of the water-insoluble component is Since it is miniaturized to 0.4 μm or less, it can be used as a milk component also as a food containing 1% or more of fats and oils, or as a food containing fats and oils that are specifically unstable to emulsification such as cacao fat and fresh cream. Regardless, it is possible to maintain a stable emulsified state for a long time without using an emulsifier.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 4 and Comparative Example 3> An oil / fat-containing solution having the composition shown in the formulation A in Table 1 was prepared and then homogenized under the conditions shown in Table 2. <Comparative Examples 1 and 2> An oil / fat-containing solution having the composition shown in Formulation B in Table 1 was prepared and then homogenized under the conditions shown in Table 2.

[0024]

[Table 1] (* 1) Preparation method of cacao extract 1 part by weight of cacao nib was added to 10 parts by weight of warm water at 90 ° C., and after stirring for 10 minutes, solid-liquid separation was performed with a paper filter, and the obtained liquid part was used as a cacao extract. .

[0025]

[Table 2]

Glass bottles (240 cc capacity, diameter 65 mm, height 120 mm) were filled with the homogenized solutions of Examples and Comparative Examples, wound and tightened, and then heat sterilized at 121 ° C. for 20 minutes. The bottled beverage thus obtained was allowed to stand still at 25 ° C., and the presence or absence of a cream layer was visually confirmed every week, and the period until the width of the cream layer became 1 mm or more was examined. The results are also shown in Table 3.

[0027]

[Table 3]

From the results shown in Table 3, the bottled beverages of the examples are as follows:
In all cases, no cream layer was observed for 10 weeks or longer. On the other hand, the bottled beverage of Comparative Example was not preferable because a cream layer was generated in only about one week.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 2 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 3 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

[Explanation of symbols] 1 pump 2 pressure gauge 3 chamber 4 liquid feed path 5 split path 6 liquid feed path 7 product outlet 10 sample

Claims (2)

[Claims] 1. A fat-containing food containing a fat and an oil component and a milk component in a sealed container, wherein the fat-containing food contains 0.5 parts by weight or more of a protein component per 1 part by weight of the fat component. And the average particle size of the water-insoluble component is 0.
A fat-and-oil-containing food product in a sealed container, which is 4 μm or less. 2. When a fat-and-oil component, a milk component, and water are mixed and homogenized to produce a fat-and-oil-containing food having an average particle size of the water-insoluble component of 0.4 μm or less, 1 part by weight of the fat and oil component is added. A process for producing a food product containing oil and fat in a sealed container, which comprises homogenizing a solution containing 0.5 part by weight or more of a protein component.