JPS58212752A - Preparation of high-viscosity oil-in-water emulsion - Google Patents

Abstract

PURPOSE:To prepare an emulsion having excellent heat resistance, desirable taste and flavor, and a long-term preservability, by preparing a preliminary emulsion containing an oil or fat, an emulsifier, a sugar, a processed starch, rennet casein, a phosphoric acid salt, and a seasoning substance, and treating the preliminary emulsion at an ultra-high temperature. CONSTITUTION:A preliminarily emulsified product containing 5-40wt% of an oil or fat such as hardened coconut oil, 0.05-5wt% of an emulsifier such as sorbitan fatty acid ester, 5-40% of sugar such as sucrose, 4-10wt% of processed starch, 0.1-5wt% of rennet casein, 0.05-0.5wt% of a phosphoric acid salt such as sodium tripolyphosphate, and a seasoning substance such as cacao mass, is prepared beforehand. The emulsion is treated at an ultra-high temperature using commercial ultra-high temperature sterilizer. The obtained highly viscous O/W- type emulsion is useful as a topping material, a filling material, etc. having excellent heat resistance and desirable taste and flavor, and storable for a long period.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a highly viscous oil-in-water emulsion, and more particularly, to an edible highly viscous oil-in-water emulsion that has excellent heat resistance, good flavor, and can be stored for a long period of time. Regarding manufacturing methods.

Traditionally, custard cream and flower pastes (hereinafter referred to as pastes) have been widely used in the confectionery and bread-making fields as filling materials that are soaked into the dough and topping materials that are squeezed or applied onto the surface of the dough. has been done.

When using the above pastes as a filling material, the method of wrapping them in dough before baking, as typified by sweet bread, is generally adopted as it is easy to work with and the flavor of the paste remains even after baking. , physical properties etc. hardly change. On the other hand, when using the above-mentioned pastes as topping materials, the method of squeezing or applying them onto the dough surface and then baking is also adopted, but the pastes as topping materials are damaged by exposure to high temperatures during baking. As the viscosity decreases significantly and the resulting boiling occurs violently, the surface loses its luster after a while after being taken out of the pot, and there are countless small cracks, and water scatters and forms a film that makes the product taste bad. The value decreases significantly.

Therefore, in order to impart heat resistance during baking, attempts have been made to dramatically increase the amount of starch or add large amounts of sizing agents or heat-coagulable proteins. It becomes a mouthfeel, it becomes a glue point unique to glue,
It has a fatal flaw, such as a ``mushy'' mouthfeel caused by heat-coagulable proteins, which significantly impairs flavor. Attempts have also been made to replace part of the starch with modified starch obtained by chemically processing raw starch, but because the gelatinization temperature and timing are different from raw starch, it is difficult to produce pastes. There are defects such as starch particles collapsing and resulting in a low viscosity, or insufficient gelatinization resulting in an inability to obtain an appropriate paste viscosity. For this reason, only a limited number of experts can
Although heat-resistant pastes have been manufactured by
Due to its flaws in flavor and extremely poor shelf life, production usually has to be halted during the period from spring to fall, when bacteria are likely to grow. There are some attempts to improve the shelf life of flower pastes by using synthetic preservatives, but in this case, the flavor becomes extremely bad because the umami components are eliminated as much as possible, but the reality is that this has no choice but to be ignored. It is. Attempts have also been made to increase the sugar concentration and improve preservability by adding fats and oils, but this has the drawback that the heat resistance deteriorates drastically with the addition of fats and oils.

In view of the above points, the inventors of the present invention have conducted extensive studies, and have determined that in order to produce topping and filling materials that have excellent heat resistance, good flavor, and can be stored for a long period of time, the inventors have determined that they must contain specific compounds. Prepare a pre-emulsion and heat it at an ultra-high temperature (
We have discovered that processing (hereinafter referred to as UHT) is effective and have arrived at the present invention.

That is, the method for producing a highly viscous oil-in-water emulsion of the present invention uses 5-40% by weight of fats and oils, 0.05-5% by weight of emulsifier, 5-40% by weight of saccharides, and 4% by weight of modified starch, based on the total amount of blended raw materials.
~10% by weight, rennet casein 0.1-5% by weight,
The method is characterized by preparing a pre-porous compound containing 0.05 to 0.5% by weight of phosphate and a taste substance, and subjecting it to tJHT treatment.

The method for producing the highly viscous oil-in-water emulsion of the present invention will be described in detail below.

The oils and fats used in the present invention include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, or fc oils obtained by subjecting these to various chemical or physical treatments, and having an increased melting point of 25 to 45. ℃ is preferably used.

Examples of such oils include various animal and vegetable oils such as soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil, milk fat, lard, fish oil, and whale oil, as well as their hydrogenated oils and fractionated oils. Examples include oil, esterified oil, etc.

The amount of the above-mentioned oil and fat added is preferably 5 to 40% by weight. If the amount of the above-mentioned fats and oils is less than 5% by weight, the mouthfeel becomes sticky, which is not preferable.

Moreover, if the amount exceeds 40% by weight, the heat resistance becomes weak and boils during firing, making it impossible to put it into practical use.

Examples of the emulsifier used in the present invention include sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, etc., and these may be used alone or in combination of two or more.

The amount of the emulsifier added is preferably 0.05 to 5% by weight.

If the amount of the emulsifier is less than 0.05% by weight, oil separation will occur, making long-term storage impossible. If the amount exceeds 5% by weight, the resulting oil-in-water emulsion will have an extremely low viscosity and will not have the viscosity required for a topping or filling material, making it unsuitable for practical use.

Examples of sugars used in the present invention include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, and the like.

The above sugars are added in an amount of 5 to 40% by weight, but this is 5% by weight.
If it is less than 4% by weight, the flavor of the oil-in-water emulsion cannot be fully utilized, and if it is more than 4% by weight, the sweetness will be too strong.

The modified starch used in the present invention is obtained by chemically treating raw starch, amylose or amylopectin, and is made from potato starch, corn starch, glutinous corn starch, non-glutinous rice starch, etc.

It is preferable that the modified starch is added in an amount of 4 to 10% by weight. If the amount of the above-mentioned modified starch is less than 4:1%, it becomes an oil-in-water emulsion with extremely low viscosity, and the viscosity required for a topping material or filling material cannot be obtained and it cannot be put to practical use. Furthermore, if the amount is increased by more than 10% by weight, it not only becomes sticky in the mouth due to its ``rice cake''-like properties, but also becomes extremely viscous, making it difficult to apply shearing force and use the UHT processing equipment described below, making it difficult to put into practical use. It cannot be offered to

The rennet casein used in the present invention is effective for preserving the structure of the highly viscous oil-in-water emulsion according to the present invention, and the emulsion stabilizing effect is exhibited from 0.1 μg.
The emulsion structure is maintained between 5m and 1% by weight, and if it exceeds 5% by weight, the emulsion flavor will be impaired due to its unique flavor, so it is preferable to add 0.1 to 5% by weight. .

The phosphate used in the present invention is preferably one or a combination of two or more of sodium polyphosphate, sodium citrate, sodium metaphosphate, sodium orthophosphate, and sodium birophosphate, particularly tribo+)- +) Sodium citrate, sodium citrate,
Sodium hexametaphosphate, tertiary sodium phosphate, and the like are preferred.

The above-mentioned phosphate addition plate is 0.05 to 0.5 weight il',
Preferably it is 0.06 to 0.5% by weight.

The taste substances used in the present invention include liquid dairy products such as skim milk and skim condensed milk, solid dairy products such as skim milk powder and whole milk powder, cocoa butter, cocoa mass, cocoa powder, sweet chocolate, milk chocolate, and cover. Examples include chocolate ingredients such as chocolate, peanut ingredients such as peanut powder, peanut paste, and peanut butter, fruits, fruit juices, acidulants, and flavoring agents, and these may be used in appropriate combinations as desired. The above-mentioned taste substance may be added in an appropriate amount depending on the desired high viscosity oil-in-water emulsion.

Accordingly, in the present invention, a preliminary emulsion is prepared by mixing the above-mentioned specific raw material components, and this is subjected to UHT treatment. One of the purposes of this UHT treatment is to sterilize microorganisms that cause spoilage, but its main purpose is to heat the pre-emulsion, and only by performing this treatment after preparing the pre-emulsion can the present invention be achieved. A highly viscous oil-in-water emulsion can be obtained.

The UHT treatment in the present invention can be carried out using a commercially available UI (T sterilization device).
T processing equipment (manufactured by A, P, and V companies), C, P, and UHT sterilizers (manufactured by Klimary Package), Storck tubular type UHT sterilizers! (manufactured by Storck), Contherm scraping type UHT sterilizer (Alpha Tuvalu 11, etc.),
Direct heating type sterilizers include the Uberizan Yon sterilizer (Alpla!!ri), the VTIS sterilizer (manufactured by Alfalapal), the Lagiar UHT sterilizer (manufactured by Lagiar),
There are paralyzers (manufactured by Vatu & Nurkeborg Co.), C, P, Vac-Heat-U HT sterilizers (Climaly Package Co., Ltd.), etc., but in order to treat highly viscous oil-in-water emulsions, Conther scraping type UHT sterilizers and the like are particularly preferred.

Preferred embodiments of the method of the invention are described below.

Animal and vegetable oils and fats with an elevated melting point of 25 to 45°C 5 to 40% by weight 4jk%
1:0.05 to 5 weight of an oil-soluble emulsifier is dissolved at 70°C to obtain an oil phase. In addition, 0.05 to 5% by weight of emulsifiers, water-soluble ones, and 5 to 40% by weight of sugars.
, rennet casein 0.1-5% by weight, phosphate 0.
A water phase is obtained by dissolving 0.05 to 0.5 weight water and an appropriate amount of the taste substance in water. Then, the oil phase and the water phase are gently mixed and stirred in a mixing tank. Mixing and stirring of the raw material components must be carried out at a temperature higher than that at which the fat can maintain its liquid state, and is usually carried out at a temperature of 30 to 70°C. The mixture thus obtained by mixing and stirring is subjected to shearing force or homogenization treatment as required. Shear force is generated by high-speed propeller stirring,
Give by high-speed mixing and stirring using a homomixer, etc. Further, the same objective can be achieved by homogenization treatment using a homogenizer. As such a homogenizing machine, a high-pressure homogenizing machine, a centrifugal homogenizing machine, an ultrasonic homogenizing machine, etc. can be used, but a high-pressure homogenizing machine is generally used. Preferably, the treatment is carried out under a pressure of 100 Kg/lri.

The nine preemulsions thus prepared are then U)IT
After the treatment, if necessary, shearing force is applied again or homogenization treatment is performed using a homogenizer, and then the product is packaged aseptically.

The effect of the present invention is that whether it is used as a filling material that soaks into the dough before baking, or as a topping material that is squeezed or applied onto the surface of the dough, it will not soak into the dough during baking. The object of the present invention is to be able to produce a heat-resistant, highly viscous oil-in-water emulsion that does not lose its shape due to destruction of the body. Another effect of the present invention is that even if the dough is topped or filled and baked, it does not leave a sticky taste in the mouth or turn into a dark black color, which is unnecessarily increased. The present invention is based on the fact that a good highly viscous oil-in-water emulsion could be produced. Furthermore, other effects of the present invention are that oil separation and
The object of the present invention is to produce a highly viscous oil-in-water emulsion that does not cause water separation and can be used at any time under sanitary 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 10% hardened coconut oil with an elevated melting point of 65°C (weight% based on the total amount of blended raw materials, hereinafter the same) was heated and dissolved at 70°C, and saturated fatty acid ester of Nrubitan (HLB 6") was dissolved in this at 70°C.
, 7) An oil phase was prepared by dissolving 0.2% by weight. Apart from this, sucrose fatty acid ester (HLB14)
0.2% by weight, 0.5% by weight of rennet casein, 0.04% by weight of sodium tripolyphosphate, 0.02% by weight of sodium citrate! 1%, sucrose 20i1%, modified starch (manufactured by Matsutani Chemical Co., Ltd.) (-Fectoamyl AC) 6% by weight
, prepare an aqueous phase by dissolving 5.5% by weight of cacao mass and 1.5% by weight of cacao powder as taste substances in 58.04 vol. of water, and after heating this to 40 ° C. This mixture was pre-emulsified for 10 to 15 minutes at about 50° C. while being gently mixed and stirred with a propeller stirrer. Next, the emulsion was sterilized at 155°C through Contherm (UHT sterilizer manufactured by Alpha Tuvalu) while being maintained at around 50°C, and then cooled to obtain a highly viscous oil-in-water emulsion. Even when this emulsion was stored at 10° C. for 40 days under aseptic conditions, no oil or water separation was observed. Further, the emulsion after 40 days of storage was topped on pie dough and baked at 200° C. for 12 minutes, but it did not lose its shape and had a good flavor.

Example 2 An oil phase and an aqueous phase were prepared in the same manner as in Example 1 using the same raw materials and proportions as in Example 1. After heating the aqueous phase to 40°C, it is mixed with the oil phase, and this mixture is gently mixed and stirred with a propeller stirrer, and then maintained at about 50°C using a homomixer (Tokushu Kika Kogyo HV).
-0 type) for 20 minutes at 3000 rpm, and then Co/Therm (UHTmif manufactured by Alfalapal).
The mixture was sterilized at 140° C. through a device) and then cooled to obtain a highly viscous oil-in-water emulsion. Even when this emulsion was stored under aseptic conditions at 15° C. for 50 days, no oil or water separation was observed. In addition, a pie dough topped with the emulsion after 30 days of storage and a pie dough filled with the emulsion were baked at 200° C. for 12 minutes. Topped with toppings - The shape was slightly distorted, but the ease of use was not affected. The filling did not soak into the dough and remained in the same state as when it was filled. In addition, the flavor was good for both the topping and the filling.

Comparative Example 1 5% by weight of rapeseed hydrogenated oil with an increased melting point of 56°C was heated and dissolved at 70°C, and sorbitan saturated fatty acid ester (HLB
6.7) An oil phase was prepared by dissolving 0.9% by weight. Apart from this, 1.0% by weight of rennet casein, 0.08% by weight of sodium citrate, 0.055% by weight of sodium hexametaphosphate, 20% by weight of sucrose, and 8% by weight of corn starch.
Weight %, peanut paste 15 weight yk% as taste substance
An aqueous phase was prepared by dissolving 0.2% by weight of peanut flavor and 49.77% by weight of water. Then, the aqueous phase was heated to 40° C. and then mixed with the oil phase to obtain an oil-in-water emulsion in the same manner as in Example 2. When this emulsion was stored at 10° C. for 7 days under aseptic conditions, water separation occurred and it was unsuitable for practical use.

Comparative Example 2 A water El type emulsion was obtained in the same manner as in Example 2 except that rennet casein was excluded [7] and 58.54% by weight of water was added. This emulsion was prepared under sterile conditions for 10
When stored at 40°C for 40 days, oil and fat oozed out from the surface, and when applied to the surface of pie dough for topping, the emulsification broke and the product became lumpy, making it unsuitable for practical use.

patent applicant Asahi Denka Kogyo Co., Ltd.

Claims (1)

[Claims] 5-40% by weight of fats and oils, 0.05-5% by weight of emulsifiers, 5-40% by weight of sugars, 4-10% of modified starch, 0.1-5% by weight of rennet casein, 0.05-5% by weight of phosphates. 0.5
Preparing a pre-emulsion containing % by weight and taste substance 1.
A method for producing a highly viscous oil-in-water emulsion, which is characterized by subjecting it to ultra-high temperature treatment.