JPS58209947A - Preparation of acidic oil-in-water type emulsified fat - Google Patents

Abstract

PURPOSE:To obtain fats containing protein and carbohydrate in fixed ratios, having foaming properties, comprising fats and oils containing specific laurin- based fats and oils, emulsifying agent, stabilizer, organic acid and/or acidic tasty component, fatless solid component, saccharide, starch, water, etc. CONSTITUTION:15-20wt% fats and oils such as soybean oil, corn oil, palm oil, etc. containing at least 20wt% laurin-based fats and oils, having 30-38 deg.C rising melting point, is blended with 0.5-4wt% polyglycerol fatty acid ester as a main emulsifying agent based on the fats and oils, 0.01-1wt% naturally-occurring high polymer polysaccharide and/or cellulose derivative such as guar gum, methyl cellulose, etc. as a stabilizer, and one or more selected from fatless solid component, saccharides and starches, to give a prelimiarily emulsified solution. The solution is mixed with an organic acid and/or acidic tasty component, adjusted to 3.5-5.5pH, regulated to have 0-6wt% protein content and 1-35wt% carbohydrate content, and sterilized under heating at extremely high temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a creamy acidic oil-in-water emulsified fat;
In detail, it has good long-term stability, easy-to-use foaming properties, and is suitable for softening confectionery, bread, and Western confectionery products.
The present invention relates to a method for producing an acidic oil-in-water emulsified fat that meets the requirements for wet and sour products.

Commercially available acidic oil-in-water emulsified fats include sour cream and sour milk containing fat;
It does not have foaming properties due to its low fat content. Therefore, in order to simulate foaming properties, the actual situation is to use foamed fresh cream mixed with acidic flavor components such as sour milk and fruit pulp.

However, the emulsification of these products is destroyed and a separation phenomenon occurs, making them unsatisfactory as Western confectionery materials.

Recent food trends call for softer, wetter, and sourer foods, and although there is a strong desire for acidic oil-in-water emulsified fats that have foaming properties, no such product has been produced to date. .

As a result of intensive studies in view of the current situation, the present inventors have completed a completely new confectionery material called acidic oil-in-water emulsified fat, which is stable for a long time and has foaming properties that are easy to use. I let it happen.

That is, the method for producing an acidic oil-in-water emulsified fat of the present invention involves (1) adding at least 4 lauric fats and oils having an elevated melting point of 30 to 58°C;
15 to 50% by weight of fats and oils containing 0%, ■ 0.5 to 4.0% by weight of polyglycerol fatty acid ester based on the fat content as the main emulsifier, ■ Natural high-molecular polysaccharide or/and as a stabilizer. 0.01 to 1 cellulose derivative
．． 0% by weight, ■ organic acid or/and acidic taste component, ■ non-fat milk solids, 11iit or 2filt or more of a substance selected from the group consisting of sugars and starches, and water, pH 3.5~ 5.5, an oil-in-water emulsified fat of Jugaman with a protein content of 0 to 6.0 wt % and a carbohydrate content of 1.0 to 35.5 is produced by FJf5, and this is subjected to ultra-high temperature heat sterilization treatment. do.

The method for producing an acidic oil-in-water emulsified fat according to the present invention will be described in detail below.

The raw material fat used in the present invention has an elevated melting point of 50 to 38°C.
These are oils and fats containing at least 40% (by weight) of lauric oils and fats, which are lauric oils alone and mixtures of lauric oils and non-lauric oils.

Examples of such lauric fats and oils include coconut oil, palm kernel oil, and their hydrogenated oils, fractionated oils, transesterified oils, and the like. Father, non-lauric fats and oils are! ll Vegetable oils and fats, hydrogenated oils and fats singly or in mixtures of two or more thereof, or products subjected to various chemical treatments and/or physical treatments, and the S in 10'c
FI characteristic value is 20-55, rising melting point is 25-40℃
11 tons of various animal and vegetable oils such as soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, rapeseed oil, kapok oil, milk fat, lard, fish oil, whale oil, etc. and their hydrogenated oils, fractionated oils, transesterified oils, etc.

It is preferable that the amount of the oil and fat added is 15 to 50%. If the above-mentioned oil and fat is less than 15 yen, the artificial flower effect when whipped is weak, and if it is more than 50%, the cream viscosity increases over time because it contains at least 40% of lauric oil and fat, making it unstable and not suitable for practical use. It cannot be offered to In addition, 2 in fats and oils
If the content of urinic oil is less than 40%, the composition foams but does not become plasticized, resulting in poor artificial flower properties and cannot be put to practical use.

In the case of an oil-in-water emulsified fat that is in the acidic range and is subjected to ultra-high temperature heat sterilization as in the present invention, protein aggregation and emulsifier aggregation/decrease in efficacy are generally promoted.

From the viewpoint of preventing protein aggregation, known acid-resistant stabilizers such as pectin and carboxymethyl cellulose are effective. , 0 to 7.0, the damage to the emulsifier is large, and aggregation and separation still occur.

In the present invention, it is preferable to use polyglycerol fatty acid ester alone in order to suppress damage to the emulsifier. , sucrose fatty acid ester, etc. can be used in combination, but the amount added is preferably 0 to 0.5% from the viewpoint of minimizing damage to the emulsifier. Further, the total amount of emulsifier added is required to be υ0.5 to 4.0% based on oil and fat.

The stabilizer used in the present invention is appropriately selected from natural polysaccharide gums such as locust pea gum, guar gum, tamarind seed polysaccharide, pectin, agar, and carrageenan, and cellulose derivatives such as carboxin methylcellulose and methylcellulose. It plays an auxiliary role in maintaining long-term stability. The amount of the stabilizer added is 0.
01 to 1.0ch.

In the present invention, it is essential to adjust the pI (!1.5 to 5.5) using an organic acid and an acidic taste component. Examples of acidic taste components include fruit juice, fruit pulp, jam, cheese, cream cheese, sour cream,
Examples include fermented milk.

By appropriately selecting these, a distinctive acidic oil-in-water emulsified fat can be produced.

In addition, sources of non-fat milk solids used in the present invention include, for example, cow's milk, skim milk, skim milk powder, milk powder,
Examples of sugars include sucrose, glucose, fructose, liquid sugar, maltose, and starch syrup. Examples of starches include cornstarch, wheat starch, and potato. Examples include starch. One or more of these nonfat milk solids, saccharides, and starches are appropriately selected, and the protein content of the emulsified fat is 0 to 6.0% and the carbohydrate content is 1.0 to 1.0.
Addition of the above substances to a range of 35.0% tf! ,
, select. Among these, the protein content is preferably 1.0 to 5.0% for rich flavor, the carbohydrate content is preferably 1.0 to 5.0% for sugar-free products, and preferably 1.0 to 5.0% for sugar-sweetened products. It is preferable to select the addition amount in the range of 10.0 to 50.0 yen from the viewpoint of flavor and texture.

In the present invention, 1411! of oil-in-water emulsified fat! ! ! is preferably carried out as follows.

■ 15-50% oil containing at least 40% lauric oil with an elevated melting point of 30-38°C; ■ 0% polycrycerol fatty acid ester as the main emulsifier based on the fat content.
．． 5 to 4.0%, ■ stabilizer and [7] 0.01 to 1.0% of natural polymer multi-M or/and cellulose conductor, and ■ non-fat milk solids, sugars and starches. One or more substances selected from the group are mixed in a conventional manner to obtain a preliminary emulsion of oil-in-water emulsified fat. By adding an organic acid or/and an acidic taste component to this pre-emulsified liquid, the pI (f) of the emulsified liquid is adjusted to 5.5 to 5.5. The protein content of the emulsion is 0 to 6.
．． 0% and carbohydrate content between 1.0 and 35.0%.

Next, the above-mentioned 1 regulated emulsion was homogenized using a homogenizer to obtain P)
I is 3.5 to 5.5. An oil-in-water emulsified fat having a protein content of 0 to 6% by weight and a carbohydrate content of 1.0 to 35.0% is obtained. Such homogenizers include interpressure homogenizers, centrifugal homogenizers,
Although it is not impossible to use an ultrasonic homogenizer or the like, a high-pressure homogenizer is generally used, and a high-pressure homogenizer is used in the present invention. When passing through this tooth homogenizer, the homogeneous pressure is very important, but the general idea is 50 to 100 Kf/
It should be processed using d. .

Therefore, at C1 Honjimei, the oil-in-water emulsified fat prepared as described above is subjected to ultra-high temperature heat sterilization treatment (UHT sterilization treatment),
°C1 An acidic oil-in-water emulsified fat according to the present invention is obtained.

U) IT sterilization process, commercially available IJ1(
This can be carried out using an indirect heating type sterilization device, such as APV plate type UHT processing device fl (manufactured by A, P, V companies), c,
p, uHT sterilizer (manufactured by Creamery Package Co., Ltd.),
Storck tubular type UL (T sterilizer (Stork?μ), Contherm type UI (T sterilizer (manufactured by Alfalapal), etc.) Direct heating type UL (T sterilizer) (Manufactured by Albula), VTIS sterilizer (Manufactured by Alpha Tuvalu), Raki7-U I (T sterilizer (Lagia), Paralyzator (Batunyu)
Andor Silkeborg Co. p), C, P, Vac-
Tteat* UHT sterilized pox (manufactured by Klimary Package Co., Ltd.) and the like are available, and can be appropriately selected from these.

After the UNIT sterilization process, the acidic oil-in-water emulsified fat according to the present invention is further homogenized at 10 to 50 kg/crItl, and then cooled to about 5°C. Then, it is preferable to aseptically package this using, for example, a Tetra Pak aseptic packaging machine or the like to form a product.

The acidic oil-in-water emulsified fat produced by the method of the present invention can be used in various ways as a material for Western confectionery depending on the needs, such as kneading in the liquid state, whipping and topping, and foaming and plasticizing toppings. , can be used as filling materials, etc. Moreover, since it is a sterile product, it has great potential as a new material because it can be used as desired in hygienic conditions.

Examples of the present invention will be given below and will be explained in more detail. It goes without saying that the present invention is not limited to these Examples.

Example 1 A piece of hydrogenated coconut oil type 20 with a melting point of 55°C and 10 parts by weight of hydrogenated soybean oil with a melting point of 54°C were dissolved by heating, and 6 parts by weight of polyglycerin stearate (HLB: 11) was uniformly added thereto. to prepare an oil phase. Separately, 0.2 parts by weight of tamarind seed polysaccharide, 5.0 parts by weight of skim milk powder, and 16 parts by weight of sucrose were dissolved in 58.1 parts by weight of water to prepare an aqueous phase.
AII! l. After heating this to 40 ° C., mix it with the above oil phase, and while stirring this mixture with a propeller stirrer,
After adding 10 overlapping parts of orange juice and 0.1 part by weight of citric acid, the mixture was held at about 50 DEG C. and pre-emulsified for 10 to 15 minutes.

Thereafter, the obtained emulsified fat was treated in a homogenizer under a homogeneous pressure of 100 Kq/ca to obtain an acidic oil-in-water emulsified fat.

This acidic oil-in-water emulsified fat has a pH of 4.5, a protein content of 1.7%, and a carbohydrate content of 19.5%! Met. Next, this emulsified fat is kept at around 50℃ and VTI
S sterilizer (Alfa Laval UHT sterilizer)
The mixture was sterilized at 140°C for 2 seconds, homogenized through a homogenizer, and immediately cooled to around 5°C to obtain a sterile acidic oil-in-water emulsion. Even when this emulsified fat was stored at 10°C for 5 months under aseptic conditions, no oil build-up or agglomeration/separation phenomenon was observed.After 5 months of storage, 500 g of the emulsified fat was stirred and foamed using a whisk. It whipped in 4 minutes, had an overrun of 120 cm, had good artificial flower properties, and had a good flavor.

Example 2 25 parts by weight of hydrogenated coconut oil with a melting point of 35°C, 10 parts by weight of hydrogenated soybean oil with a melting point of 54°C, parts by weight of polyglycerin myristate (HLB: 14) o, a, 0.2 parts by weight of carboquine methyl cellulose parts, 20 parts by weight of yogurt,
Casein/sodium 2.0 type piece, 1.0 parts by weight of sucrose, 1.0 parts by weight of cornstarch and 59.9 parts by weight of water were mixed in the same manner as in Example 1, and to this was added 0.1 parts by weight of 50% lactic acid solution. After adding 50% of the mixture, the same procedure as in Example 1 was carried out using a VTIS sterilizer to obtain a sterile acidic oil-in-water emulsified fat. This emulsified fat had a pH of 4.7, a protein content of 2.5%, and a carbohydrate content of 4.8%. 10% of this emulsified fat under aseptic conditions.
No oil build-up or agglomeration separation phenomenon was observed even after storage at ℃ for 3 months. After storage for 6 months, 500 g of emulsified fat was taken and stirred with a whipper. It was whipped in 3 minutes, overflowed, and lr. The artificial flower quality was 100%, and the artificial flowers were also good and the flavor was good.

Example 3 12.5 parts by weight of hydrogenated coconut oil with a melting point of 35°C, 12.5 parts by weight of hydrogenated soybean oil with a melting point of 54°C, 0.4 parts by weight of polyglycerin stearate (HLB: 11), polyglycerin olein Acid ester (HLB: 11) 0, I
1 part by weight of Ar, 0.3 part by weight of pectin, 12 parts by weight of sucrose, 10 parts by weight of orange juice, 0.1 part by weight of citric acid and 52.4 parts by weight of water were mixed in the same manner as in Example 1, and this was sterilized with vTIS. A sterile acidic water/medium oil type emulsified fat was obtained using the apparatus in the same manner as in Example 1.
H is 5.9, protein T [content 0% and carbohydrate anastomosis fi13
．． It was s%. This emulsified fat was heated at 10℃ under aseptic conditions for 5 minutes.
No oil build-up or agglomeration separation phenomenon was observed even after storage for three months, and when 500 ml of the emulsified fat after storage for three months was taken and stirred with a whipper, it was whipped in 5 minutes with an overrun of 100%. The artificial flower quality was good and the flavor was also good.

Comparative Example In the formulation of Example 1, in place of polyglycerol stearate, 0.2 parts by weight of diuretin, 0.2 parts by weight of monoglyceride (Yo5F'Jli20), and 0.2 parts by weight of sorbitan monooleate were used as the emulsifier. A preliminary emulsion was prepared in the same manner as in Example 1 using 11.2 parts by weight and 11.2 parts by weight of sucrose fatty acid Nisdel (HLB: 11).
Coagulation separation occurred.

Patent issuer Asahi Denka Kogyo Keiji Company agent patent attorney

Claims (1)

[Scope of Claims] ■ 15 to 50% by weight of an oil containing at least 40% of lauric oil with an elevated melting point of 50 to 58°C, ■ 0.5 to 50% by weight of polyglycerol fatty acid ester as a main emulsifier based on the fat content 4.0% by weight, ■ 0.01% natural dental polysaccharide or/and cellulose derivative as a stabilizer.
~1.0% by weight, ■Organic acid or/and acidic taste component■ Contains one or more substances selected from the group consisting of non-fat milk solids, sugars and starches, and water; Protein content is 0 at pH 3.5-5.5
A method for producing an acidic oil-in-water emulsified fat, which is characterized by preparing an oil-in-water emulsified fat having a carbohydrate content of ~6.0% by weight and a carbohydrate content of 1.0-55.0% by weight, and subjecting it to ultra-high temperature heat sterilization. .