JPH1156282A - Oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an oil-in-water type emulsion that gives good texture like raw cream, fresh food feeling as well as good melting in mouth and good sharpness in taste and shows excellent physical properties of cream in no need of stabilizers such as phosphates, citrates. SOLUTION: This oil-in-water type emulsion comprises 40-80 wt.% of aqueous phase and 20-60 wt.% of oil phase. The lipid component in the oil phase comprises >=25 wt.% of SUS type triglyceride and 5-60 wt.% of lauric oil and has the SFC of >=50% at 5 deg.C and of >=40% at 15 deg.C and contains 0.1-2.0 wt.% of caseinate, 0.1-10 wt.% of yolk oil and 2-10 wt.% of the milk fat-free solid components.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion, and more particularly, to an oil-in-water emulsion without using phosphate or citrate.
The present invention relates to an oil-in-water emulsion excellent in physical properties of cream, which has a good texture and fresh texture like fresh cream, and which has a good mouth-melting taste and a good flavor texture.

[0002]

2. Description of the Related Art Foaming creams such as whipped creams used for topping ice creams and cakes,
Alternatively, oil-in-water emulsions such as coffee cream
It is common to use multiple emulsifiers and stabilizers such as phosphates and citrates. For example, a so-called vegetable cream using vegetable fats and oils as fats and oils is pre-emulsified, homogenized, sterilized and cooled using water, vegetable fats and oils, non-fat milk solids, various emulsifiers, stabilizers and the like. In general, a stabilizer such as an alkali metal salt of phosphoric acid or citric acid is used in an amount of about 0.1 to 1% by weight.

As emulsifiers, so-called natural emulsifiers such as soybean lecithin and egg yolk lecithin and so-called synthetic emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and propylene glycol fatty acid ester (hereinafter, referred to as these emulsifiers). The emulsifier is referred to as a synthetic emulsifier), and the total amount thereof is about 1 to 5% by weight based on the total amount of the emulsion. Use of such a stabilizer such as phosphate or citrate or a synthetic emulsifier is considered to be indispensable for obtaining good cream physical properties (overrun, workability, texture, etc.) (Hidaka Toru) Author, "Food Emulsifier", "Common Sense of Food Additives", Koshobo). On the other hand, such emulsifiers, especially synthetic emulsifiers, are undesirable from the viewpoint of cream flavor.

On the other hand, the use of egg yolk has been proposed for the purpose of mainly improving the flavor of oil-in-water emulsions (JP-A-60-62951, JP-A-62-40257, JP-A-62-215356). However, in such a yolk, the protein component contained in the yolk rapidly denatures and aggregates during the sterilization treatment, and scaling occurs in the sterilization line, which not only makes cream production difficult, but also causes the yolk to burn. There has been a problem that the sulfur odor becomes strong, and the flavor of the obtained product deteriorates. Then, in order to solve such a problem, it has been proposed that the yolk is preheated to preliminarily denature the protein components contained in the yolk (Japanese Patent Application Laid-Open No. Hei 4-281745).

[0005] Under these circumstances, in recent years, in particular, the consumer's awareness of "health" has increased, and natural consciousness has increased. Therefore, such synthetic emulsifiers and stabilizers such as phosphate and citrate have not been used, or There is a demand for the development of a reduced food product, but there has not yet been developed one that gives a good texture and a fresh texture, such as fresh cream.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a good texture and fresh texture like a fresh cream and a good dissolution in the mouth without using a stabilizer such as phosphate or citrate. The object of the present invention is to provide an oil-in-water type emulsion which gives a good flavor texture and a good cream physical property. It is another object of the present invention to provide an oil-in-water emulsion which gives excellent flavor properties, whether or not a synthetic emulsifier which is not preferred in flavor is used.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have been able to use a specific fat or oil.
By using a specific amount of caseinate and egg yolk oil,
Even without the use of stabilizers such as phosphates and citrate, which have been considered as essential components for cream production, the flavor and freshness of fresh cream are maintained while maintaining the basic physical properties of cream. It has been found that it is possible to produce an oil-in-water emulsion having an excellent emulsion stability, which has a good texture, a sharp taste with improved egg yolk flavor and a good mouth-melting flavor texture, and has excellent emulsion stability. It is.

That is, the present invention relates to an oil-in-water emulsion comprising 40 to 80% by weight of an aqueous phase and 20 to 60% by weight of an oil phase, wherein the oil and fat component in the oil phase is SUS triglyceride in the oil and fat. Contains 25% by weight or more, 5 to 60% by weight of lauric fats and oils, and SFC is 50% or more at 5 ° C and 40% at 15 ° C.
0.1 to 2.0 wt% caseinate, 0.1 to 10 wt% egg yolk oil, 2 to 10 wt%
An oil-in-water emulsion characterized by containing a solid content of non-fat milk.

The fats and oils used in the present invention are mainly SU
It is a combination of fats and oils rich in S-type triglycerides and lauric fats and oils. As fats and oils rich in SUS triglycerides, palm oil, illipe fat, shea butter, monkey fat, cocoa butter, their hardened or fractionated fats or oils rich in unsaturated fatty acids in the second and third positions, and saturated fatty acids in the first and third positions Examples include transesterified oils and fats obtained by introduction. SUS-type fats and oils are 2-unsaturated 1,3-disaturated triglycerides, and the fatty acid residue has 8 to 22 carbon atoms (which may contain a small amount of short-chain fatty acids). Examples of the 2-position unsaturated fatty acid include oleic acid, linoleic acid, linolenic acid and the like. Examples of the lauric fats and oils include coconut oil, palm kernel oil, and fats and oils that have been hardened, fractionated, and transesterified.

[0010] The SUS triglyceride content is 25% by weight or more, preferably 35% by weight or more, based on the total fat content. Further, lauric fats and oils are blended to be 5 to 60% by weight. When a cream is prepared, if the SUS-type triglyceride is less than 25% by weight or the lauric fat or oil is less than 5% by weight, it is difficult to obtain a mouth-dissolved and sharp and flavorful mouthfeel.

In the present invention, other fats and oils, for example, a small amount of liquid oil may be added.
It is necessary to formulate so that FC is 50% or more at 5 ° C and 40% or more at 15 ° C. By using 20 to 60% by weight of the fats and oils thus blended with respect to the total amount of the emulsion, the desired oil-in-water emulsion can be produced.

As the non-fat milk solids, skim milk, skim milk powder, whey protein, lactose and the like can be used. The milk solid content is important for imparting a milky taste to the cream, and is used as non-fat milk solid content in an amount of about 2 to 10% by weight, preferably about 3 to 8% by weight based on the whole emulsion.

[0013] Caseinate is a metal salt of casein and is a protein having high solubility. As the caseinate contained as an essential component in the present invention, various casein salts, for example, commercially available casein Na, casein K, casein Ca, casein Mg and the like can be used. In addition, a substance which is partially enzymatically decomposed or a milk protein obtained by recovering a caseinate component and a whey protein component from skim milk can be used as long as it contains a metal salt of casein. It is necessary to use it in the range of 0.1 to 2.0% by weight, preferably 0.2 to 2.0% by weight. If the amount is less than the lower limit, it is difficult to obtain the effect. On the contrary, if the amount exceeds the upper limit, the flavor tends to deteriorate, which is not preferable.

[0014] Egg yolk oil is generally obtained by adding an extraction solvent to raw egg yolk, extracting and filtering to remove the yolk proteins, and then completely removing the solvent to obtain an extracted yolk oil, which is dried to remove water. This is a liquid having egg yolk and egg yolk odor containing about 80 to 70% by weight of a neutral fat and about 20 to 30% by weight of a phospholipid, and a commercially available product can be easily obtained and used. In the phospholipid, phosphatidylcholine or lysophosphatidylcholine was about 80% by weight,
It contains about 20 to 25% by weight of phosphatidylethanolamine or lysophosphatidylethanolamine. In the present invention, the enzyme-treated egg yolk oil obtained by treating the yolk oil with an enzyme such as phospholipase or lipase (especially,
Egg yolk oil treated with phospholipase) can be used, and 0.1 to 10% by weight based on the total amount of the emulsion.
It is preferred to use. If the amount is less than the lower limit, the effect is hardly obtained. If the amount exceeds the upper limit, the flavor of the egg yolk becomes too strong, which is not preferable.

In the present invention, known emulsifiers can be used in combination, and soybean lecithin and egg yolk lecithin, or their enzymatic degradation products, sucrose fatty acid esters,
So-called synthetic emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and propylene glycol fatty acid ester may be used in combination. The oil-in-water emulsion of the present invention further comprises, if desired, a protein component, a fresh cream, a saccharide, a thickener, a flavor,
Essences and the like can also be included.

To carry out the present invention, the oil phase and the aqueous phase containing non-fat milk solids are pre-emulsified in the presence of caseinate and egg yolk oil, homogenized, and then subjected to ultra-high temperature instant (UHT) sterilization. Thereafter, the mixture is re-homogenized, cooled and aged to obtain a desired emulsion.

According to the present invention, the use of a small amount of egg yolk oil has the effect of improving the odor derived from the emulsifier, and the combined use with a small amount of caseinate can significantly reduce the amount of the emulsifier itself used. Egg yolk oil can be used in an amount of 0.1 to 0.5% by weight without using an emulsifier, and an oil-in-water emulsion having the best flavor can be produced.

There are two types of ultra-high temperature instantaneous (UHT) sterilization treatment, an indirect heating method and a direct heating method, and an APV plate type UHT treatment apparatus (A
PV Co., Ltd.), CP @ UHT Sterilizer (Crimati Package), Struck Tubular Type Sterilizer (Stroke Co.), Conserm Scraping UHT Sterilizer (Tetra Pak Alfa Laval Co.), etc. Yes, but not particularly. In addition, as a direct heating type sterilizer, an euperization sterilizer (manufactured by Tetra Pak Alfa Laval), a VTIS sterilizer (manufactured by Tetra Pak Alfa Laval), a Lagia UHT sterilizer (manufactured by Lagia), a paralyzer ( Pash
And Silkeborg), C.I. P. Vac-Hea
t-UHT sterilizer (Crimati Package Inc.)
And the like, and any of these devices may be used.

[0019]

EXAMPLES Hereinafter, embodiments of the present invention will be described in detail with reference to examples, but these are examples and do not limit the scope of rights. In addition, the part and% in an example mean a weight basis.

Example 1 Medium fat part of palm oil (increased melting point: 34 ° C.) 6 as fat component
0 parts and 40 parts of hardened coconut oil, SUS in oil
Type triglyceride content 49.2%, SFC 7 ° C at 5 ° C
0%, oil phase obtained by adding 0.1 part of soybean lecithin to 40 parts of oil and fat which is 55% at 15 ° C., and skim milk powder 4 to 55 parts of water
, An aqueous phase by adding 0.6 parts of sodium caseinate and 0.2 parts of sugar ester (HLB6).
And 0.45 parts of egg yolk oil, and after preliminarily emulsifying at 60 ° C. for 30 minutes using a homomixer, 20 kg / cm ²
After homogenizing at a homogenizing pressure of 145 ° C. and then sterilizing at 145 ° C. for 4 seconds in a VTIS sterilizer (manufactured by Tetra Pak Alfa Laval), rehomogenizing under the same pressure conditions,
It cooled to below ° C and was further aged in a refrigerator (5 ° C) overnight to obtain a foamable oil-in-water emulsion. It should be noted that no scaling or the like particularly occurred in the line during the manufacturing process. This emulsion had a stable emulsified state and exhibited a fluid state, and had a viscosity at 5 ° C. of 80 centipoise (manufactured by Tokyo Keiki Co., Ltd., using a B-type viscometer No. 2 rotor).
When 8% of sugar was added to this emulsion and whipped with a Kenwood mixer, a whipped time of 2 minutes and 15 seconds resulted in a foam with 100% overrun. This foamed product was a good cream having a good texture, no flavour-free sulfur smell of egg yolk, a good mouth-melting taste, a good crisp taste, and a fresh texture. As a result of a bot test (incubating the cream before whipping at 20 ° C. for 2 hours and then agitating for 2 minutes to investigate the presence or absence of plasticizing phenomenon (occurrence of mortar)), no mortar was generated.

Comparative Example 1 In Example 1, a mixed hardened oil of rapeseed oil and palm oil (melting point: 36 ° C.) was used as the oil and fat component, and all other operations were carried out in the same manner as in Example 1 to obtain an emulsion. When the flavor of the emulsion obtained in Example 1 was compared with that of the emulsion obtained in Example 1, the emulsion obtained in Example 1 had a better mouth melting property and a sharper taste. It was found that the flavor and texture were improved.

Comparative Example 2 An emulsion was obtained in the same manner as in Example 1 except that egg yolk oil was not added, but otherwise, and an emulsion was obtained.
When the flavor was compared with that of the emulsion obtained in Example 1, the emulsion obtained in Example 1 had a better mouth-melting and sharper taste, and the use of egg yolk oil resulted in an odor derived from the emulsifier and an overall flavored food. It was found that the feeling was improved.

Example 2 Medium oil melting point of palm oil (increased melting point: 34 ° C.) 5
0 parts and 50 parts of hardened coconut oil, SUS in oil
Type triglyceride content 41.0%, SFC 6 at 5 ° C
Oil phase obtained by adding 0.2 parts of soy lecithin to 40 parts of oil and fat which is 8% and 53% at 15 ° C., and skim milk powder 4 to 55 parts of water
, An aqueous phase obtained by adding 0.6 part of sodium caseinate, and 0.45 part of egg yolk oil, and after preliminarily emulsifying at 60 ° C. for 30 minutes with a homomixer, 20 kg
/ Cm ^{2 at} a homogenizing pressure of 145 ° C. and then 145 in a VTIS sterilizer (manufactured by Tetra Pak Alfa Laval).
The solution was sterilized at 4 ° C. for 4 seconds, re-homogenized, cooled to 10 ° C. or less, and further aged in a refrigerator (5 ° C.) overnight to obtain a foamable oil-in-water emulsion. It should be noted that no scaling or the like particularly occurred in the line during the manufacturing process. This emulsion had a stable emulsified state and exhibited a fluid state, and had a viscosity at 5 ° C. of 75 centipoise (manufactured by Tokyo Keiki Co., Ltd., using a B-type viscometer No. 2 rotor). When 8% of sugar was added to this emulsion and whipped with a Kenwood mixer, a foamed product with an overrun of 98% was obtained with a whipping time of 2 minutes and 5 seconds. This foamed product was a good cream having a good texture, no flavour-free sulfur smell of egg yolk, a good mouth-melting taste, a good crisp taste, and a fresh texture. In addition,
No bottling occurred.

Example 3 Medium melting point of palm oil (increased melting point: 34 ° C.) as an oil component 5
0 parts and 50 parts of hardened coconut oil, SUS in oil
Type triglyceride content 41.0%, SFC 6 at 5 ° C
An oil phase consisting of 40 parts of an oil and fat which is 8% and 53% at 15 ° C., 4 parts of skim milk powder and 0.6 part of sodium caseinate are added to 55 parts of water to form an aqueous phase, and egg yolk oil 0.4
5 parts, and pre-emulsified at 60 ° C. for 30 minutes with a homomixer, homogenized at a homogenizing pressure of 20 kg / cm ² , and then 145 ° C. in a VTIS sterilizer (manufactured by Tetra Pak Alfa Laval). Sterilize for 2 seconds,
After rehomogenization, the mixture was cooled to 10 ° C. or lower, and further aged in a refrigerator (5 ° C.) overnight to obtain a foamable oil-in-water emulsion. It should be noted that no scaling or the like particularly occurred in the line during the manufacturing process. This emulsion had a stable emulsified state and exhibited a fluid state, and had a viscosity at 5 ° C. of 80 centipoise (manufactured by Tokyo Keiki Co., Ltd., using a B-type viscometer No. 2 rotor). When 8% of sugar was added to this emulsion and whipped with a Kenwood mixer, a foamed product with an overrun of 92% was obtained with a whipping time of 1 minute and 50 seconds. This foamed product was a good cream having a good texture, no flavour-free sulfur smell of egg yolk, a good mouth-melting taste, a good crisp taste, and a fresh texture. As a result of the bottling test, no bottling occurred.

Comparative Example 3 The procedure of Example 3 was repeated, except that sodium caseinate was not added, except that sodium caseinate was added.
It solidified when cooled to 0 ° C. or lower, and had no commercial value.

Example 4 Medium fat part of palm oil (increased melting point: 34 ° C.) 6 as a fat component
0 parts and 40 parts of hardened palm kernel oil.
US type triglyceride content 49.0%, SFC 5 ° C
An oil phase consisting of 40 parts of oil and fat 70% at 55 ° C. and 55% at 15 ° C., 55 parts of water, 4 parts of skim milk powder and 0.6 part of sodium caseinate to form an aqueous phase, and enzyme-treated egg yolk 0.45 parts of oil was mixed and mixed with a homomixer.
After pre-emulsification at 0 ° C. for 30 minutes, homogenize at a homogenizing pressure of 20 kg / cm ² , and then sterilize at 145 ° C. for 4 seconds in a VTIS sterilizer (manufactured by Tetra Pak Alfa Laval) to rehomogenize. Thereafter, the mixture was cooled to 10 ° C. or lower and further aged overnight in a refrigerator (5 ° C.) to obtain a foamable oil-in-water emulsion. It should be noted that no scaling or the like particularly occurred in the line during the manufacturing process. This emulsion had a stable emulsified state and exhibited a fluid state, and had a viscosity at 5 ° C. of 80 centipoise (manufactured by Tokyo Keiki Co., Ltd., using a B-type viscometer No. 2 rotor). Add 8 sugar to this emulsion
% Whipped with a Kenwood mixer,
With a whipping time of 2 minutes and 5 seconds, a foam with 95% overrun was obtained. As in Example 1, this foamed product was a good cream having a good texture, no flavourous sulfur odor of egg yolk, a good mouth-melting taste, a good sharpness, and a fresh texture. Was. In addition, no bottling occurred in the result of the bottling test.

Comparative Example 4 Example 4 was repeated except that sodium caseinate was not added, except that sodium caseinate was added. This example also solidified when cooled to 10 ° C. or less, and showed a commercial value. There was nothing at all.

Example 5 The procedure of Example 4 was repeated except that 0.35 parts of the enzyme-treated egg yolk oil was used. The viscosity at 5 ° C. was 90 centipoise (manufactured by Tokyo Keiki Co., Ltd. Using a B-type viscometer No. 2 rotor). Add 8 sugar to this emulsion
% Whipped with a Kenwood mixer,
With a whipping time of 2 minutes and 10 seconds, a foam with 93% overrun was obtained. As in Example 1, this foamed product was a good cream having a good texture, no flavourous sulfur odor of egg yolk, a good mouth-melting taste, a good sharpness, and a fresh texture. Was. In addition, no bottling occurred in the result of the bottling test.

[0029]

As described above, according to the present invention, a good texture like fresh cream and a fresh texture can be obtained without using phosphate or citrate while maintaining the basic physical properties of cream. In addition, it has the effect of giving a good mouth-melting taste and a crisp taste, and has the effect of being able to produce an oil-in-water emulsion having excellent emulsification stability. It is possible to obtain a cream having a good flavor without being affected by the undesirable flavor of the emulsifier, and to produce an oil-in-water emulsion excellent in emulsification stability without using a synthetic emulsifier. It has the effect that can be done.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Hiroshi Hidaka 4-3, Kinokudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref.

Claims (2)

[Claims] An oil-in-water emulsion comprising 40 to 80% by weight of an aqueous phase and 20 to 60% by weight of an oil phase, wherein the oil component in the oil phase contains 25% by weight of SUS triglyceride in the oil or fat. % Or more, containing 5-60% by weight of lauric fat, SFC
Is 50% or more at 5 ° C and 40% or more at 15 ° C, 0.1 to 2.0% by weight of caseinate, 0.1 to 2.0% by weight.
An oil-in-water emulsion comprising 10% by weight of egg yolk oil and 2 to 10% by weight of non-fat milk solids. 2. The oil-in-water emulsion is a whipping cream.
The oil-in-water emulsion according to claim 1.