JPH1189531A - Oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion giving excellent texture such as a fresh cream and a juicy palatability, and excellent in cream properties even without using a stabilizer such as a phosphate or a citrate. SOLUTION: This oil-in-water type emulsion comprises 80-40 wt.% of a water phase and 20-60 wt.% of an oil phase, and contains 0.1-2.0 wt.% of caseinate, 0.1-10 wt.% of egg yolk oil and 2-10 wt.% of solid skim milk.

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, it gives a good texture and fresh texture like a fresh cream without using phosphate or citrate. The present invention relates to an oil-in-water emulsion having excellent cream properties.

[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 It is an object of the present invention to provide a good texture and fresh texture like a fresh cream without using a stabilizer such as a phosphate or a citrate, and to provide physical properties of a cream. It is to provide an oil-in-water emulsion excellent in the above. 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 present inventors have conducted intensive studies to achieve the above-mentioned objects, and as a result, by using specific amounts of caseinate and egg yolk oil, they have conventionally been regarded as essential components for cream production. Even without the use of stabilizers such as phosphates and citrates, while maintaining the basic physical properties of the cream, it gives a good flavor and fresh texture like a fresh cream and has excellent emulsion stability. It has been found that an oil-type emulsion can be produced, and the present invention has been completed.

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, comprising 0.1 to 2.0% by weight of a caseinate; .1
An oil-in-water emulsion characterized by containing 10 to 10% by weight of egg yolk oil and 2 to 10% by weight of non-fat milk solids.

The oils and fats used in the present invention include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Vegetable oils and fats such as kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil can be exemplified. And the above-mentioned fats and oils alone or mixed oils, or processed fats and oils having a hardening, fractionation, transesterification and the like (with a melting point of about 15 to 40 ° C.). The fat content is preferably 20 to 60% by weight.

[0010] 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 cream.

[0011] 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.

[0012] Egg yolk oil is generally extracted by adding an extraction solvent to raw egg yolk, followed by filtration to remove the yolk proteins, and then completely removing the solvent to obtain an extracted yolk oil, which is dried to remove water. A liquid containing about 70 to 80% by weight of a neutral fat and about 20 to 30% by weight of a phospholipid and having an egg yellow and egg yolk odor, 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.

In order to carry out the present invention, the oil phase and the aqueous phase containing non-fat milk solids are added with caseinate and egg yolk oil without using stabilizers such as phosphate and citrate. After pre-emulsification, homogenize and ultra-high temperature instant (UHT)
After the sterilization treatment, the target emulsion can be obtained by rehomogenizing, cooling, and aging.

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 use amount of the emulsifier itself. 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 processing, an indirect heating method and a direct heating method, and an APV plate type UHT processing 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.

[0017]

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,% in an example means a weight basis.

Example 1 Mixed hardened oil of rapeseed oil and palm oil (increased melting point 36 ° C.) 4
0 parts of an oil phase obtained by adding 0.1 part of soybean lecithin, and 55 parts of water
4 parts of skim milk powder, 0.6 part of sodium caseinate and 0.2 part of sugar ester (HLB6) were added to make an aqueous phase, and 0.45 part of egg yolk oil were mixed, and the mixture was mixed at 60 ° C. with a homomixer. After pre-emulsification for 30 minutes with
Homogenize at a homogenization pressure of 0 kg / cm ² and then UHT
After sterilizing at 145 ° C. for 4 seconds in a sterilizer (VTIS sterilizer (manufactured by Tetra Pak Alfa Laval)), rehomogenize under the same pressure conditions, and cool to 10 ° C. or less.
Further, the mixture was 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). Sugar 8
% Whipped with a Kenwood mixer,
With a whipping time of 3 minutes and 2 seconds, a foam with an overrun of 120% was obtained. This foamed product had a good texture and a good cream with a fresh mouthfeel without the brown sulfur smell of egg yolk. Bote test (Plasticization phenomenon when the cream before whipping is incubated at 20 ° C for 2 hours, and then stirred for 2 minutes.
As a result, no bottling occurred.

Comparative Example 1 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 the emulsion obtained in the above, it was found that the emulsion obtained in Example 1 had a better flavor, and the use of egg yolk oil improved the odor derived from the emulsifier.

Example 2 Mixed Hardened Oil of Rapeseed Oil and Palm Oil (Rising Melting Point: 36 ° C.)
Oil phase obtained by adding 0.2 parts of soybean lecithin to 0 parts,
And 4 parts of skim milk powder, 0.6 part of sodium caseinate to form an aqueous phase, and 0.45 part of egg yolk oil were mixed and pre-emulsified at 60 ° C. for 30 minutes with a homomixer. homogenize at a homogenization pressure of ² cm ² and then a UHT sterilizer (VTIS sterilizer (Tetra Pak®)
(Alfa Laval Co.)) at 145 ° C for 4 seconds, then re-homogenized, cooled to 10 ° C or less, and further aged in a refrigerator (5 ° C) overnight to form a foaming oil-in-water type. An emulsion was obtained. 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 103% was obtained with a whipping time of 3 minutes and 45 seconds. This foamed product had a good texture and a good cream with a fresh mouthfeel without the brown sulfur smell of egg yolk. Bote test (Plasticization phenomenon when the cream before whipping is incubated at 20 ° C for 2 hours, and then stirred for 2 minutes.
As a result, no bottling occurred.

Example 3 Mixed Hardened Oil of Rapeseed Oil and Palm Oil (Rising Melting Point 36 ° C.) 4
The oil phase consisting of 0 parts, 55 parts of water, 4 parts of skim milk powder, 0.6 part of sodium caseinate to form an aqueous phase, and 0.45 part of egg yolk oil were mixed, and mixed at 60 ° C. with a homomixer. Pre-emulsification for 30 minutes, homogenize at a homogenization pressure of 20 kg / cm ² and then use a UHT sterilizer (VTI
After sterilization at 145 ° C for 4 seconds in an S sterilizer (manufactured by Tetra Pak Alfa Laval), 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 105% was obtained with a whipping time of 3 minutes and 50 seconds. This foamed product had a good texture and a good cream with a fresh mouthfeel without the brown sulfur smell of egg yolk. In addition, bote test (cream before whipping 2
After incubating at 0 ° C. for 2 hours and then stirring for 2 minutes, the plasticization phenomenon (occurrence of bottling) was investigated). As a result, no bottling occurred.

Comparative Example 2 Example 3 was repeated except that no sodium caseinate was added.
It solidified when cooled to 0 ° C. or lower, and had no commercial value.

Example 4 Mixed Hardened Oil of Rapeseed Oil and Palm Oil (Rising Melting Point: 36 ° C.)
An oil phase consisting of 0 parts, 55 parts of water, 4 parts of skim milk powder, 0.6 part of sodium caseinate added to make an aqueous phase, and 0.45 part of enzyme-treated egg yolk oil were mixed, and homomixed. After pre-emulsification at 60 ° C for 30 minutes,
g / cm ^{2 at} a homogenizing pressure, followed by sterilization at 145 ° C. for 4 seconds in a UHT sterilizer (VTIS sterilizer (manufactured by Tetra Pak Alfa Laval)).
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 has a stable emulsified state and is in a fluid state, and has a viscosity at 5 ° C of 100.
It was a 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 130% was obtained with a whipping time of 4 minutes and 39 seconds. As in Example 1, the foamed product was a good cream having a good texture and a flavor that was free of the burnt sulfur odor of egg yolk and had a fresh texture. In addition, no bottling occurred in the result of the bottling test.

COMPARATIVE EXAMPLE 3 In Example 4, except that sodium caseinate was not added, except that all the operations were carried out in the same manner as in Example 4. This example also exhibited solidification 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 part of the enzyme-treated egg yolk oil was used. The viscosity at 5 ° C. was 105 centipoise (manufactured by Tokyo Keiki Co., Ltd. Using a B-type viscometer No. 2 rotor). Sugar 8
% Whipped with a Kenwood mixer,
With a whipping time of 4 minutes and 45 seconds, a 125% overrun foam was obtained. As in Example 1, the foamed product was a good cream having a good texture and a flavor that was free of the burnt sulfur odor of egg yolk and had a fresh texture. In addition, no bottling occurred in the result of the bottling test.

[0026]

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. Has the effect of being able to produce an oil-in-water emulsion having excellent emulsification stability as well as imparting an excellent emulsification stability. It has the effect that a good cream can be obtained.

 ──────────────────────────────────────────────────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.
An oil-in-water emulsion comprising 2.0% by weight of caseinate, 0.1 to 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.