JPH1014506A - Production of o/w type emulsified food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food prevented in the oil separation and protein coagulation of a milk raw material, not causing the browning of milk solid contents, etc., and improved in the quality by hydrating a hydrophilic emulsifier in an aqueous phase, mixing and dispersing powdery oils and fats containing a lipophilic emulsifier in the aqueous phase and subsequently thermally sterilizing the dispersion. SOLUTION: This method for producing an O/W type emulsified food contains a process for hydrating a hydrophilic emulsifier such as an organic acid monoglyceride or a polyglycerol fatty acid ester preferably in an amount of 0.01-0.1wt.% (based on the emulsified food) in an aqueous phase, a process for mixing and dispersing powder oils and fats containing a lipophilic emulsifier such as a monoglycerol fatty acid ester, a sorbitan fatty acid ester or lecithin preferably in an amount of 0.5-5wt.% in the aqueous phase containing the hydrated hydrophilic emulsifier and a process for subsequently thermally sterilizing the dispersion.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing an O / W type emulsified food containing at least a milk material and an emulsifier,
More specifically, the present invention relates to a method for producing an O / W type emulsified food which prevents oil separation and protein aggregation of a milk raw material by heat sterilization, and which does not show browning of milk solids, carbohydrates, extracts and the like.

[Prior art]

[0002] O / W containing milk ingredients such as cream stew
When heat sterilization treatment is applied to a type emulsified food, how to maintain the color tone given by the milk raw material is a major factor that affects the quality. That is, the above-mentioned food, under severe sterilization conditions such as retort sterilization, the milk raw material undergoes oil separation and protein aggregation and discolors, and milk solids, sugars,
There is a problem that extracts and the like are browned. As a technique for solving the above problem, for example, Japanese Patent Application Laid-Open No. 58-71865 discloses a modified starch having a swelling degree of 3 to 6 obtained by heating, gelatinizing, cooling and drying and then pulping a roux and / or starch. HLB
The raw material containing the hydrophilic emulsifier is heated and cooked as required, then heated and cooled indirectly by a scraping type heat exchanger, and further subjected to aseptic homogenous emulsification. A method for producing an emulsified food is disclosed. However, the above method is based on a continuous sterilization aseptic filling process, and is not applicable to retort sterilization with a retort pouch, etc.In addition, it is necessary to perform a homogenous emulsification treatment because proteins are aggregated by heat treatment. is there.

[0003] Also, Japanese Patent Application Laid-Open No. 4-330258 discloses that
As a milk ingredient useful for cream stews, etc., lysolecithin as an emulsifier for demulsification caused by retort sterilization,
Although improved creams are disclosed by using polyglycerin fatty acid esters, the above problems could not be satisfactorily circumvented simply by using them.

[0004]

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention prevents oil separation and protein aggregation of dairy raw materials, and prevents O.S.
An object of the present invention is to provide a method for producing a / W type emulsified food.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, have found that O / W
In the process of producing a type emulsified food, (a) hydrating a hydrophilic emulsifier in an aqueous phase, and (b) mixing and dispersing powdered fat or oil in which a lipophilic emulsifier is dissolved in an aqueous phase in which the hydrophilic emulsifier is hydrated. (C) It was found that the desired object could be achieved by heat sterilization, and the present invention was completed.

That is, the present invention relates to a method for producing an O / W type emulsified food containing at least a milk material and an emulsifier,
(A) a step of hydrating a hydrophilic emulsifier in an aqueous phase, (b) a step of mixing and dispersing a powdered oil or fat in which a lipophilic emulsifier is dissolved in an aqueous phase in which the hydrophilic emulsifier is hydrated, and (c) heating thereafter. A method for producing an O / W-type emulsified food, comprising a step of sterilizing.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The foods to be used in the present invention are O / W type emulsified foods such as soups, sauces and creams containing at least a milk raw material and an emulsifier. In addition, the present invention is particularly effective for foods to which a main color tone is imparted by milk ingredients, specifically, cream stew, clam chowder, cream soup, corn soup, custard cream, topping, and the like. That is, in these foods, discoloration due to oil separation and protein aggregation of milk raw materials and milk solids, browning of extracts and the like are easy to be manifested, and the color tone of the appearance greatly affects the quality. This is because the above-mentioned problem can be solved and the original whiteness of the milk material can be favorably maintained.

[0008] In the present invention, in the case of a bechamel sauce such as cream stew, for example, water, starch, wheat flour and the like are mixed by heating and thickening.
Milk raw materials, water, spices, seasonings, etc. are added and mixed more uniformly, and then heat-sterilized for production. Foods other than bechamel sauce can also be produced by a conventional method as appropriate. In the present invention, in the process of producing the above-mentioned food, the following (a) step of hydrating a hydrophilic emulsifier in an aqueous phase, and (b) dissolving a lipophilic emulsifier in an aqueous phase in which the hydrophilic emulsifier has been hydrated. It is important to perform the step of mixing and dispersing the powdered fats and oils, and the step of (c) the subsequent heat sterilization treatment.

The hydrophilic emulsifier used in the present invention is H
LB of about 8 to 16, particularly preferably polyglycerin fatty acid ester and / or organic acid monoglyceride,
Thereby, the powdered fat or oil in which the lipophilic emulsifier described below is dissolved can be suitably dispersed and maintained in the aqueous phase, and the desired effect can be achieved in synergy with the powdered fat or oil. In addition, the hydrophilic emulsifier is used in an amount of 0.001 to 0.001 to the emulsified food in order to obtain a desired effect.
0.5% by weight (hereinafter abbreviated as%), preferably 0.1% by weight.
It is preferable to use from 0.1 to 0.1%. If the amount of the hydrophilic emulsifier is less than the above range, it is difficult to suitably disperse and maintain the powdered fat or oil in which the lipophilic emulsifier described below is dissolved in the aqueous phase, and oil separation of the milk raw material by heat sterilization, protein aggregation, or milk Browning such as solids and extracts may be observed, while if it exceeds the above range, it tends to affect flavor.

The lipophilic emulsifier having a lipophilic emulsifier used in the present invention is obtained by dissolving a lipophilic emulsifier having an HLB of about 2 to 7 in a fat and oil and pulverizing the same with a coating agent such as sodium caseinate. . The mode of dissolving the lipophilic emulsifier in the fat and oil and pulverizing the same is optional, but the following modes are specifically exemplified. That is, a lipophilic emulsifier is dissolved in a fat or oil in a molten state, and this is added to an aqueous solution of a coating agent and homogenized.
What is necessary is just to spray-dry and pulverize. In addition, the effects of the present invention can be suitably achieved by setting the particle size of the powdered fat or oil to about 100 to 1000 μm. The above powdered fats and oils,
In order to obtain the desired effect, the amount of 0.1
10 to 10% by weight, preferably 0.5 to 5%. If the amount of the powdered fat or oil is less than the above range, the milk raw material may cause oil separation or protein aggregation, milk solids, saccharide,
Extracts may be browned. On the other hand, if it exceeds the above range, the flavor tends to be affected. The fats and oils used in the powdered fats and oils are not particularly limited and may be liquid or solid at room temperature, but in order to make the food have a smooth texture, palm oil, soybean oil, liquid at room temperature such as safflower oil, etc. Things are good. Further, as the lipophilic emulsifier, specifically,
It is preferable to use one or more selected from monoglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin from the viewpoint that the lipophilic emulsifier is suitably dispersed in the hydrated aqueous phase to achieve the desired effect.

Next, the steps (a) to (c) will be described. (A) Step In the present invention, first, a hydrophilic emulsifier is hydrated into an aqueous phase at an arbitrary stage according to a desired food production method. In particular,
For example, in the production of the above-mentioned bechamel sauce, the above-mentioned emulsifier may be pre-mixed and hydrated in any water-based material such as water and milk material, or the above-mentioned emulsifier may be added thereto when each material is mixed. .

Step (b) Next, a powdery fat or oil in which a lipophilic emulsifier is dissolved is mixed and dispersed in an aqueous phase in which the hydrophilic emulsifier is hydrated. In this case,
The mixing and dispersing of the powdered fats and oils can be performed arbitrarily as long as the hydrophilic emulsifier is preliminarily hydrated in an aqueous phase. Specifically, for example, in the production of the above-mentioned bechamel sauce, the above powdered fats and oils may be further mixed and dispersed in the aqueous material in which the hydrophilic emulsifier is hydrated, or the aqueous material in which the hydrophilic emulsifier is hydrated may be used as another material. When mixing with the raw materials, the above powdered fats and oils may be added thereto. Further, when mixing the respective raw materials, the hydrophilic emulsifier and the powdered fat or oil may be sequentially added and mixed.

Step (c) In the present invention, heat sterilization is carried out after the above steps (a) and (b), so that there is no oil separation and protein aggregation of the milk raw material, and milk solid content and sugar An O / W type emulsified food free of browning such as quality and extract can be obtained. Usually, the above-mentioned problem caused by the heat sterilization treatment is likely to become apparent when sterilizing at a high temperature or when sterilizing for a long time, and is particularly remarkable when sterilizing at 100 ° C. or more. However, in the present invention, by carrying out the steps (a) and (b), it is possible to preferably avoid the above problem even when sterilizing at a high temperature of about 110 to 125 ° C. for about 5 to 60 minutes. Can be. Further, the means for heat sterilization is not particularly limited, for example, hot water heat sterilization,
Steam heat sterilization, retort heat sterilization, or a combination thereof can be appropriately performed.

The mechanism by which the above problem is avoided by the present invention is considered as follows. That is, when powdered fats and oils in which a lipophilic emulsifier is dissolved are mixed with an aqueous phase in which a hydrophilic emulsifier is hydrated, the powdered fats and oils are uniformly dispersed and maintained in the aqueous phase by the interaction between the hydrophilic emulsifier and the lipophilic emulsifier. Accordingly, fine oils and fats are uniformly dispersed in the aqueous phase and become emulsified and become cloudy, so that browning of milk solids, sugars, extracts and the like is masked. In addition, when the hydrophilic emulsifier is hydrated in the aqueous phase in advance, and the lipophilic emulsifier is mixed and dispersed, then these emulsifiers are more uniformly dispersed than in the case where they are mixed simultaneously. A state is formed, whereby the emulsified state of the milk raw material is strengthened, and oil separation and protein aggregation are prevented.

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.

【Example】

(Manufacture of clam chowder) 53 parts by weight of water (hereinafter abbreviated as "part"), 25 parts of onion, and corn starch 2.6
Parts, 1 part of sugar, 0.0 parts of polyglycerin fatty acid ester
5 parts and 0.05 part of organic acid monoglyceride were added, and the mixture was heated and mixed until the product temperature reached 90 ° C in a kettle equipped with an oblique shaft stirrer.
Next, powdered fats and oils (manufactured by NOF CORPORATION) obtained by dissolving monoglycerin fatty acid ester, sorbitan fatty acid ester and lecithin as lipophilic emulsifiers in the raw materials in the stirrer are 1.4.
Parts, cream 13 parts, salt 1.3 parts, spice 0.1 part,
After adding 1.0 part of meat extract and 1.5 parts of seasoning, and further mixing in a state where heating was stopped, the mixture was filled into a retort pouch by 190 g each, sealed, and subjected to a heat retort sterilization treatment at 122 ° C. for 15 minutes. Got clam chowder. The obtained clam chowder had no oil separation and no protein aggregation of the cream, and exhibited a good white color with no browning of milk solids, carbohydrates and extracts.

[0016]

As described in detail above, according to the present invention,
It is possible to prevent separation of oil components of milk raw materials and aggregation of proteins, and O which does not show browning of milk solids, carbohydrates, extracts, etc.
/ W type emulsified food can be produced.

Claims (3)

[Claims] An O / O containing at least a milk material and an emulsifier
In the method for producing a W-type emulsified food, (a) a step of hydrating a hydrophilic emulsifier in an aqueous phase, and (b) mixing and dispersing powdered fat or oil in which a lipophilic emulsifier is dissolved in an aqueous phase in which the hydrophilic emulsifier is hydrated. And (c) a step of heat sterilization thereafter. 2. The method for producing an O / W emulsified food according to claim 1, wherein the hydrophilic emulsifier is an organic acid monoglyceride and / or a polyglycerin fatty acid ester. 3. The O / O according to claim 1, wherein the lipophilic emulsifier is one or more selected from monoglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin.
A method for producing a W-type emulsified food.