JPH0851965A - Production of food, containing oil and fat and filled in hermetically sealed container - Google Patents

Abstract

PURPOSE:To obtain the subject food capable of retaining a good emulsified state for a long period by coating the surface of oil and fat particles with a protein, homogenizing the coated particle and adding an ingredient containing a protein thereto. CONSTITUTION:This method for producing a food, containing an oil and a fat an filled in a container is to coat the surface of oil and fat particles with a protein such as a dairy product, homogenize the particles, then add an ingredient containing a protein therein and disperse the ingredient in a stable state in the food containing the oil and fat. Even if the oil and fat and protein are contained at high concentrations or the oil and fat unstable to emulsification are contained, the emulsified state is hardly broken. Thereby, the food containing the oil and fat having <=10mum maximum particle diameter of a water-insoluble ingredient is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fat-and-oil-containing food in a hermetically sealed container capable of maintaining a stable emulsion state during long-term storage.

[0002]

2. Description of the Related Art Generally, milk beverages such as milk coffee, milk tea and soup, and cocoa beverages are well known as fat-containing beverages containing fats and oils such as milk fat, cacao oil and fats and vegetable oils and fats. These oil and fat-containing beverages are usually
The above fat and oil component, protein, emulsifier and the like and other raw materials are dissolved in warm water to obtain a fat and oil containing solution, which is 100 to 250
It is manufactured by homogenizing at a pressure of about kg / cm ² , filling in a container such as a can, and sealing and sterilizing. However, when the above-mentioned oil / fat-containing beverage in a sealed container is stored for a long period of time, the oil / fat component in the beverage floats on the upper surface of the beverage liquid, forms a ring-shaped cream layer, and deteriorates the quality of the beverage.

On the other hand, 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. There is. 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 added amount of the emulsifier also increases, so that 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 or fat raw material, the emulsified state is likely to be unstable, and a cream layer is formed even if the oil or 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.

[0004]

Therefore, in order to obtain a beverage with a stable emulsified state even after being stored for a long period of time, the inventors of the present invention are homogeneous at a pressure higher than the conventional one, for example, 500 kg / cm ² or more. I thought that it should be realized, and examined it. As a result, in the case of a beverage containing a small amount of fats and oils of about 1% or less, the emulsion stability was improved, but in a beverage containing a high concentration of more than 1%, the emulsion stability was improved. However, there was a problem that a cream layer was generated during long-term storage. Therefore, the present inventors have studied the above-mentioned problems, and as a cause thereof, the shock in high-pressure homogenization causes the proteins in the oil-and-fat-containing solution to become unstable and undergoes high-temperature sterilization treatment in that state. Recalling that it might be denatured and destroying the emulsified state, a method of adding the whole amount of the protein after homogenization was examined as a solution to the problem, but the emulsion stability was not improved. Therefore, as a result of further studies, it was found that the protein plays a role of coating and protecting the surface of the oil and fat particles in the oil and fat containing solution, and stabilizing the protein. Then, to the oil-and-fat-containing solution before homogenization, by adding protein in an amount capable of coating the oil-and-fat particles and homogenizing, the surface of the oil-and-fat particles is stabilized by coating with the protein, and further the remaining protein is The inventors have found that the emulsified state of the entire food product can be stabilized for a long period of time by adding it after homogenization and allowing the protein itself to exist in the oil / fat-containing food product without denaturing it, and arrived at the present invention.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to obtain a long-term product even after being manufactured through high pressure homogenization and high temperature heat sterilization. Another object of the present invention is to provide a method for producing an oil / fat-containing food in a hermetically sealed container, which is capable of maintaining a good emulsified state over a period of time. For the above purpose, the maximum particle size of the water-insoluble component is 1.0
When producing a fat-and-oil-containing food having a size of less than or equal to μm, the surface of the fat and oil particles is coated with protein in advance, and then homogenized, and then a protein-containing component is added. When the oil-and-fat-containing solution is homogenized to produce an oil-and-fat-containing food in which the maximum particle size of the water-insoluble component is 1.0 μm or less, the protein content is 0.5.
This is accomplished by homogenizing a fat-and-oil-containing solution blended in an amount of not more than 5% by weight, and then adding a protein-containing component.

Next, the present invention will be described in detail. The oil-and-fat-containing food according to the present invention is suitably used, for example, in desserts such as pudding and bavarois, seasonings such as dressings and sauces, and drinks. As the beverage, for example, milk coffee, Wiener coffee, milk tea, cocoa, chocolate beverage, soup, miso soup, milk juice powder,
Examples include milkshakes, matcha milk, acid milk drinks and the like.

Examples of the oil and fat component used in the oil and fat-containing food include milk fat derived from dairy products such as fresh cream, milk, whole milk powder, condensed milk, butter and cheese, and cacao oil and fat,
Cacao equivalent fat, salad oil, coconut oil, seed oil such as soybean, margarine, medium chain triglyceride, those containing vegetable oil such as nut paste, or processed products thereof, animals such as fish oil, lard, head, egg oil Examples include natural fats and oils or processed products thereof. These may be used alone or in combination of two or more depending on the purpose.

As the protein, for example, various proteins such as animal protein and vegetable protein, or their purified products and fractions may be used, or various food materials containing the protein may be used. . As food ingredients,
For example, dairy products such as milk, whole milk powder, skim milk powder, full fat condensed milk, skimmed condensed milk, fresh cream, soy milk, butter, cheese and the like can be mentioned. As the purified protein product, for example, a purified protein product derived from dairy products such as casein and casein sodium may be used. Alternatively, as a protein-containing component,
Other optional components (for example, various nutritional components) may be added to the powdered or solutionized form of the above proteins, and used alone or in appropriate combination. These may be used alone or in combination of two or more depending on the purpose.

Further, in the oil-and-fat-containing food, other raw materials such as sugars, processed products of 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 according to the present invention is manufactured, for example, as follows. That is, first, the above-mentioned oil and fat component and protein, and optionally other raw materials are mixed, and an aqueous medium such as water is added, and preferably 5
The temperature is maintained at 0 ° C to 85 ° C to obtain a fat / oil containing solution. If the temperature of the oil-and-fat-containing solution is less than 50 ° C, the emulsified state tends to be unstable, and if it exceeds 85 ° C, flavor deterioration tends to occur. At this time, protein is preferably added to the oil / fat-containing solution in an amount of preferably 0.5% or less, more preferably 0.05 to 0.2%. If it exceeds 0.5%, a part of the protein in the oil / fat-containing solution remains without being used for stabilizing the oil / fat particles, and tends to be denatured during the homogenization step to destabilize the emulsified state. .

Further, an emulsifier or a stabilizer may be added to the oil-and-fat-containing solution or the protein-containing component, if necessary. The emulsifier and stabilizer may be those conventionally used, for example, as an emulsifier,
Examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like.
Further, as the stabilizer, for example, carrageenan, agar, alginic acid, seaweed extracts such as sodium alginate, guar gum, pectin, gum arabic, curdlan, xanthan gum, locust bean gum, carboxymethylcellulose, or other plant- or microbial-derived mucus. Examples include pesticides, gelatin, egg white, sodium caseinate, and the like. In the homogenization step, a liquid in which an emulsifier or stabilizer is previously dissolved is prepared separately from the oil-and-fat-containing solution, or a protein-containing component to which the emulsifier or stabilizer is added is homogenized. It is preferable to add it after conversion because it can suppress the growth of thermostable spores during long-term storage.

Next, the oil-and-fat-containing solution, preferably 500
kg / cm ² or more, more preferably 700 to 1500 k
Homogenize at a pressure of g / cm ² . Pressure is 500kg / c
When it is less than m ² , the water-insoluble component in the oil-and-fat-containing solution is not finely divided, and a cream layer may be formed during long-term storage. The homogenization 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. Alternatively, the homogenizing pressure may be different for each time.

As a homogenizer used for homogenization, for example, a high-speed homomixer as shown in FIG. 2, a manton-goulin as shown in FIG. 3, and a liquid flow path as shown in FIG. Examples include a homogenizer having various mechanisms, an aqua jet pump (manufactured by Sugino Machine Co., Ltd.), and the like having a mechanism that causes liquids to collide with each other or causes liquids to collide with a vessel wall. The homogenizer may be used alone or in combination.

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 gap 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 protein-containing component is added to the homogenized solution containing oil and fat which has been homogenized. The protein-containing component may be any one as long as it contains the above-mentioned protein, and an auxiliary material may be appropriately added or diluted to these. Alternatively, it may be the same as or different from the one used in the oil / fat-containing solution before homogenization. The oil and fat component contained in the protein-containing component is preferably 0.05% or less. If it exceeds 0.05%, fats and oils components having large particles are contained in the fats and oils-containing food, and a cream layer tends to be easily formed. In addition, the fat and oil component is 0.05% in the protein-containing component.
If it is contained more than 10 times,
When homogenized at a pressure of 0 to 250 kg / cm ² and then added to the fat-and-oil-containing homogenized solution, long-term emulsion stability can be imparted.

In the present invention, the maximum particle size of the water-insoluble component in the oil / fat-containing solution after the above step is 1.0 μm or less, preferably 0.7 μm or less. If the particle size exceeds 1.0 μm, the emulsified state becomes unstable, and a cream layer tends to occur during long-term storage. The term "water-insoluble component" as used herein refers to a fat or oil component, a protein, a complex thereof, or another solid substance.

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 contained in the hermetically-sealed container as described above has excellent emulsion stability of oil and fat components, and can maintain its quality even when stored for a long period of time. 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.

[0020]

As described above, the oil-and-fat-containing food contained in the hermetically sealed container of the present invention is obtained by homogenizing the oil-and-fat-containing solution containing a specific amount of protein, and further adding the protein-containing component after homogenization. The protein added before homogenization coats and stabilizes oil particles, and the protein added after homogenization enters the sterilization process without being shocked during high-pressure homogenization, so denaturation does not occur. , Disperse in a stable state in foods containing oil and fat. Therefore, according to the present invention, a stable emulsified state is maintained for a long period of time even if the oil or fat is contained in a high concentration or if the oil or fat is specifically unstable to the emulsification of cacao oil or fresh cream. You can get the food that you want. Moreover, this invention is 110-130 degreeC, for example.
It can be preferably used for producing an oil / fat-containing food product through retort sterilization performed under severe conditions such as 10 to 30 minutes.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 3> 800 parts by weight of an oil / fat-containing solution having the composition shown in Formula A of Table 1 was prepared, and then homogenized at the pressure shown in Table 2. Then, 200 parts by weight of the protein-containing solution shown in Formulation B in Table 1 was added to prepare a preparation liquid. <Example 4> 800 parts by weight of an oil / fat-containing solution having the composition shown in Formula C of Table 1 was prepared, and then homogenized at the pressure shown in Table 2. Then, the protein-containing solution shown in Formulation B of Table 1 was added to 20
0 part by weight was added to prepare a mixed solution. <Example 5> 800 parts by weight of an oil / fat-containing solution having the composition shown in Formula A of Table 1 was prepared, and then homogenized at the pressure shown in Table 2. Then, 200 parts by weight of the protein-containing solution shown in Formulation B in Table 1 that had been homogenized in advance at a pressure of 150 kg / cm ² was added to prepare a preparation liquid. <Comparative Example 1> 1000 parts by weight of a solution containing protein and fat having the composition shown in Formulation D in Table 1 was prepared, and then homogenized at the pressure shown in Table 2 to obtain a preparation liquid. Comparative Example 2 800 parts by weight of an oil / fat-containing solution having the composition shown in Formulation E in Table 1 was prepared and then homogenized at the pressure shown in Table 2. Then, the protein-containing solution shown in Formulation B of Table 1 was added to 20
0 part by weight was added to prepare a mixed solution. <Comparative Example 3> 800 parts by weight of a fat-and-oil-containing solution containing no protein and having the composition shown in Formulation F in Table 1 was prepared, and then homogenized at the pressure shown in Table 2. Then, 200 parts by weight of the protein-containing solution shown in Formulation B in Table 1 was added to prepare a preparation liquid.

[0022]

[Table 1] (* 1) BX (soluble solids): 5.0 (* 2) Protein content: 2.0% (* 3) Sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd.) (* 4) 3 times concentrated Milk BX (soluble solids): 30.0, protein content: 10.2% (* 5) protein content: 0%

Glass bottles (240 cc capacity, diameter 65 mm, height 120 mm) were filled with the preparations of the above-mentioned Examples and Comparative Examples, wound, and heat-sterilized at 121 ° C. for 20 minutes. For each of the bottled coffee beverages obtained as described above, the maximum particle size of the water-insoluble component immediately after production was measured by a Shimadzu laser analysis particle size distribution analyzer “SALD-1000”.
Further, the sample was allowed to stand still at 25 ° C., 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 2.

[0024]

[Table 2] (* 1) Unit kg / cm ² (* 2) Unit μm (* 3) Unit Week

From the results shown in Table 2, in each of the bottled coffee beverages of the examples, no cream layer was observed for 3 weeks or longer. On the other hand, the bottled coffee beverage of Comparative Example was not preferable because a cream layer was generated immediately after production or after only 1 to 2 weeks.

Examples 6 to 8 800 parts by weight of an oil / fat-containing solution having the composition shown in Formulation G in Table 3 was prepared and then homogenized under the conditions shown in Table 4. Then, 200 parts by weight of the protein-containing solution shown in Formulation H in Table 3 was added and mixed to prepare a formulation liquid.

The preparation liquid of the above-mentioned embodiment was put in a glass bottle (240c).
c capacity, diameter 65 mm, height 120 mm), and after winding and tightening, heat sterilization was performed at 121 ° C. for 20 minutes. For each bottled cocoa drink obtained as described above, the maximum particle size of the water-insoluble component immediately after production was measured using a Shimadzu laser analysis particle size distribution analyzer "SALD-1000", and further measured at 25 ° C. And leave it still for 1 week to visually check for the occurrence of a cream layer. The width of the cream layer is 1 mm.
The period until the above is examined. The results are also shown in Table 4.

[0028]

[Table 3] (* 1) BX (soluble solid content): 0.8 (* 2) Sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd.) (* 3) Triple concentrated milk BX (soluble solid content): 30.0, Protein content: 10.2% (* 4) Protein content: 2.0%

[0029]

[Table 4] (* 1) Unit kg / cm ² (* 2) Unit μm (* 3) Unit Week

From the results shown in Table 4, the cocoa beverages in bottles of Examples 6 to 8 all showed the occurrence of the cream layer for 5 weeks or more, even though they contained cacao butter whose emulsification was unstable. However, a good emulsified state was maintained for a long period of time.

[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 feeding path 5 Dividing path 6 Liquid feeding path 7 Product outlet 10 Sample

Claims (2)

[Claims] 1. The maximum particle size of the water-insoluble component is 1.0 μm.
A method for producing an oil / fat-containing food product in a hermetically sealed container, the method comprising the steps of producing the following oil / fat-containing food product by previously coating the surface of the oil / fat particles with protein, homogenizing the protein, and then adding a protein-containing component. 2. An oil-and-fat-containing solution containing protein in an amount of 0.5% by weight or less is homogenized when the oil-and-fat-containing solution is homogenized to produce an oil-and-fat-containing food having a maximum particle size of the water-insoluble component of 1.0 μm or less. A process for producing an oil / fat-containing food product in a hermetically sealed container, which comprises adding a protein-containing component to the food product.