JPS60102137A - Synthetic milk and synthetic condensed milk and their production - Google Patents

Abstract

PURPOSE:To produce the titled synthetic milk having low fat content and a W/O/W-type composite emulsion structure, and giving thick feeling to the palate, by mixing a water-phase with an oil or fat containing a lipophilic polyglycerol fatty acid ester, and mixing the resultant W/O-type emulsion with an aqueous phase having emulsifying activity. CONSTITUTION:Water or an aqueous phase is mixed with an oil or fat (e.g. hardened soybean oil) added with a lipophilic polyglycerol fatty acid ester (e.g. tetraglycerol condensed ricinoleic acid ester), and agitated with a homomixer, etc. to obtain a W/O-type emulsion. The objective synthetic milk composed of a W/O/W-type composite emulsion can be produced by mixing the W/O-type emulsion with water or an aqueous phase containing a substance having emulsifying and/or emulsion-stabilizing activity (e.g. sorbitan monostearate), and stirring and homogenizing the mixture with a homogenizer, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to synthetic (concentrated) milk that is low in fat and has a rich texture, and a method for producing the same.

Traditionally, synthetic milk consists of an O/W emulsion.
The fat content is almost fixed, and is usually about 1 to 4%. Also, synthetic concentrated milk is 4-10%
It is also very high in fat.

The present invention aims to improve these synthetic milks and synthetic #ai (milk).

More recently, consumer preferences for low calorie foods have led to attempts to reduce the fat content from synthetic (concentrated) milk.

However, the fat level of synthetic (concentrated) milk - IH is h2jl'
When the temperature is lowered to t, the richness disappears, and there is a drawback that no umami can be felt when drinking.

Therefore, the present inventors conducted extensive research to reduce the fat content while maintaining the quality of conventional synthetic (concentrated) milk, and as a result, they found that the problem could be solved by making the emulsion into a W/O/W type. This is what you can do.

The first aspect of the present invention relates to synthetic (concentrated) milk comprising a W10/W type emulsion.

By turning synthetic (concentrated) milk into a W10/W type emulsion, even though the true fat percentage is 2%, the apparent fat percentage is less than 4.5%, and the richness is significantly improved. It is something. Moreover, in the present invention, the first aqueous phase of the W10/W type is stabilized as water droplets in the oil and fat, and is often combined with the outer aqueous phase, so a two-step manufacturing method is used. In this case, it is possible to incorporate specific gravity adjusting agents and nutrients into the initial aqueous phase of the emulsion.

Next, the present invention includes a method for producing synthetic (concentrated) milk comprising a w10/W type composite emulsion, but is not limited to the production method shown here.

1st td of the method for producing synthetic (1 concentrated) milk of the present invention, water or an aqueous phase is mixed with an oil or fat to which a lipophilic polyglycerin fatty acid ester has been added, and the resulting W10 type emulsion is mixed with water or an emulsifying action and/or Alternatively, it is a method for producing synthetic (concentrated) milk characterized by mixing with an aqueous phase having an emulsion stabilizing effect.

The second method for producing synthetic (concentrated) milk of the present invention is to mix an oil or fat to which a lipophilic polyglycerin fatty acid ester is added and an aqueous phase containing water or a substance having an emulsifying effect and/or an emulsion stabilizing effect, This is a method for producing synthetic (concentrated) milk, which is characterized by directly forming a W10/W type composite emulsion.

It is a complex emulsion-type oil and fat composition that is extremely fine and has excellent stability compared to emulsion e obtained by both methods.

Conventionally, 1,11"3+! of W10/W type emulsion
% to t: 1, i In the first primary emulsification, a span-based emulsifier such as sorbitan monooleate was used at an oil content of 10% or more.
C emulsification and then secondary emulsification were performed. .

(/I? Publication No. 55-26087) However, when an emulsifier with an oil content of 10% or more is used, the taste of the emulsifier becomes strong, which is undesirable, and it cannot be used in general, especially for food products. It was.

Conventionally, W/O/W type emulsion has never been produced as synthetic (concentrated) milk.

In the present invention, many problems could be solved by using lipophilic polyglycerol fatty acid ester as an emulsifier.

The lipophilic polyglycerin fatty acid ester used in the present invention is an ester bond of a glycerin polymer and a fatty acid or a fatty acid polymer, and there are a large number of them, and their properties vary from hydrophilic to lipophilic. spans over.

Polyglycerol fatty acid ester and its) ILB: Tristearate 4 Pentastearate 2 Monoauto 8 Pentaolate 2 Monolaurate 10 Condensed nisdel-hexaglycerol monostearate 11 Sesquistearate 10 Tristearate 7 〃 Pentastearate 4 〃 Monooleate 11 〃 Pentaoleate 4 Hexaglycerin monolaurate 16 // 8 1)
Nisdel silinate - Decaglycerol monostearate 1 Monooleate 15 Decaolate 6 Monolaurate 1 () In the present invention, the compound added to the oil or fat is 1411I or 1411I selected from lipophilic polyglycerol fatty acid esters. It's more than that.

In the present invention, first, a lipophilic compound is added to the oil or fat.
The liglycerin fatty acid ester is 1 to 5%, preferably 0.67 to 2.5%, more preferably 1 to 2.5% of the oil.
Gradually add 3% and mix. Any type of fat or oil may be used, but if hydrogenated oil is used, add 1! +A It is used after being melted. As an emulsifier, other common emulsifiers such as glycerin monofatty acid ester and glycerin difatty acid ester can also be used in combination.

Any type of oil or fat may be used, but when hardened oil is used, it is heated and melted before use.

In the first method of the present invention, water is prepared, but the water may be mixed with various additives and the like to form an aqueous phase, or may be heated.

In addition, water contains xylose, glucose, fructose,
Water-soluble substances such as sugars such as liquid sugar, dextrin, and starch, nitrogen compounds such as amino acids, peptides, and proteins may be added as specific gravity adjusting agents, and for strengthening calcium chloride, calcium carbonate, calcium phosphate, etc. It is also possible to add nutrients such as calcium, vitamins such as vitamin B4, vitamin B2, vitamin B□, and vitamin C, and amino acids such as lysine.

Water or the aqueous phase and the fat or oil to which the lipophilic polyglycerol fatty acid ester has been added are added and mixed. Further, the amount of oil and water may be determined as appropriate depending on the purpose, but in order to invert the phase, oil: water = 5:1 to 1,3. Good BB degree.

Here, if the obtained mixture does not conform to the W2O type, mix it thoroughly with a homomixer to make the W2O type.
The phase is inverted to type 2O. This phase inversion makes it possible to form an extremely fine and smooth emulsion, and it is possible to confine each 4!l' (i4j≦additive) in the aqueous phase in the oil. , for example 3 in a homomixer
A powerful one having a speed of about 000 to 8000 rpm is preferable. - Also, emulsifiers such as homogenizers, boilers, etc.
A zero stirring device may also be used. Further, this W10 type oil and fat composition is preferably heated to 50 to 80°C in order to improve the subsequent emulsification.

Separately, water or an aqueous phase having an emulsifying and/or stabilizing effect is provided.

Substances with emulsifying and/or emulsifying stabilizing effects used in the present invention include conventionally known substances such as sugar esters, lecithin, polyoxyethylene sorbitan fatty acid nisdel, and hydrophilic polyglycerin fatty acid esters. Hydrophilic emulsifier, skim milk, sodium caseinate, casein decomposition product, soybean protein, high quality,
They include proteins such as soybean protein decomposition products, gellan, and glycoproteins, complex proteins, and high-molecular polysaccharides such as starch, dextrin, and gum.

In addition, coloring agents, flavoring agents, etc. may be added depending on the purpose. This aqueous phase is
It is preferable that the temperature is about 0 to 80°C.

This aqueous phase and the W10 type oil/fat composition are mixed and stirred using a stirrer at, for example, 250 to 500 rpm for 5 to 10 minutes, and then treated with a homogenizer.

The emulsion obtained here has extremely fine water droplets and is a stable W10/W type composite emulsion, which is most suitable as synthetic (condensed) milk.

In the second method of the present invention, W10/
A W-type composite emulsion is formed.

Here, the above-mentioned water or aqueous phase is mixed in the same way as the above-mentioned fat and oil to which the lipophilic polyglycerin fatty acid ester is added. The amounts of fat and oil and water (or aqueous phase) may be adjusted as appropriate depending on the purpose, but 141. has a good leg strength of 2-5%.

Regarding the order of addition, water or an aqueous phase may be added to the fat or oil sequentially (IJ11), the fat or oil may be added to the water or the aqueous phase sequentially, or even a large amount may be mixed at the same time.

Stirring is carried out using a homomixer, for example, at 3000 to 80 (+).

It is preferable to use something as strong as rpm. Alternatively, an emulsifier such as a homogenizer or a stirrer such as a boiler may be used. In this case, the mixture may be heated to 50 to 80°C to prolong emulsification.

When the resulting emulsion is observed under a microscope with a magnification of about 600 times, 1 to 6 water droplets can be seen among the oil droplets in the aqueous phase, and large water droplets can be seen among the oil droplets in the aqueous phase. Furthermore, it can be seen that a complex emulsion is formed, with 1 to 7 oil droplets observed within it.

The emulsion obtained here is a stable W10/W type composite emulsion and is used as synthetic (concentrated) milk.

This is the most suitable one.

Next, test examples and examples of the present invention will be shown.

Test Example 1: Hydrogenated soybean oil at 50°C 500. ! 9, as an emulsifier, tetraglycerin condensed lysyl phosphate or sorbitan monooleate (span 80) 0.5-10% of total oil (
and mixed.

Add this to 200 ml of water at 50°C. ! 9 and stirred with a homomixer at 600 Orpm to obtain a W/Q emulsion.

Next, 500 g of water to which 5% sodium caseinate was added
The temperature of the W10 emulsion was adjusted to 70'C, and the above-mentioned W10 emulsion adjusted to 70t was added thereto, stirred for 5 minutes at 25Orpm with a loss stirrer, and then adjusted to 100% with a homogenizer at 9/ar? and cooled to 5°C.

For each W10/w type composite emulsion obtained, W
We looked at the 10/W type production rate. The results are shown in FIG. Here, A indicates the case where tetraglycerin condensed lysyl phosphate is used and Bfd span 80 is used.

As is clear from FIG. 1, it can be seen that the tetraglycerin condensed lysyl inate is significantly superior in obtaining a W10/W type composite emulsion.

In addition, the measurement of the production rate of W10/W type is carried out by bending chemistry 26 (10
) 655 (1977) was followed.

Test Example 2 In the same treatment as in Test Example 1, instead of detraglycerin condensed sylinate ester and other various emulsifiers,
By adding 2% to oil, W10/W type ino emulsions were produced, and the average water iH diameter, W1
The production rate of 0/W type and the production rate of W10/W type after storage at 5°C for one month were examined.

The results are shown in Table 1 below.

Furthermore, the generation rate of W10/W type? Ijll constant is test example 1
According to the method.

Example 1 600 g of soybean hydrogenated oil was heated to 70°C, and tetraglycerin condensed lysyl phosphate 6 grj: iA was added.
Add this soybean hydrogenated oil mixture to 1000 O in a homomixer.
500 ml of water heated to 70°C under stirring at rpm! i'
were injected and mixed at a rate of 500.9/min to obtain 800 g of W10 type composition.

Separately, 7600g of water, 1800g of skim milk powder. S', nrubitan monosteare) 100g total 1llL, 70℃
800 g of the above W10 type composition was added to this at 50 g.
1000 under stirring of Orpm! Inject at a rate of 200 ky/crrL.
Homogenize, W10/W type 1 circle:) Yo 7 is A (t.

The obtained W10/W type emulsion is stable for an extremely long period of time even when stored at room temperature, and the synthetic i1'l! j It was suitable as condensed milk.

[Brief explanation of drawings]

Figure 1 shows that each emulsifier in Test Example 1 was changed to W10
It is a figure showing the production rate of /W type oil and fat composition. A... Tetraglycerin condensed lysyl urinic acid B... Span 80 Agent: Patent attorney 1) Parent: Written amendment (method) December 3, 1980 To the Commissioner of the Japan Patent Office 1, Indication of the case 1988 Patent Application No. 123164 2, Name of the invention: Synthetic (concentrated) milk and its manufacturing method 6, Relationship with the amended person case Patent applicant address: 2-6-6 Kyobashi, Chuo-ku, Tokyo Name: Meiji Dairies Co., Ltd. Company Representative Hajime Shimamura 34, Agent Address 506 Japanese Music Building, 19-14 Toranomon-chome, Minato-ku, Tokyo 105 Name Patent Attorney (7577) Address 1) Parent Y"B.T."111 Telephone 508- 0333 5. Date of amendment order Column of title of invention in application and content of amendment (1) The application is amended as shown in the attached sheet. (2) “Synthetic (concentrated) milk” in line 1 negative 3 of the specification and its production method is amended to read ``synthetic milk and synthetic concentrated milk and its production method 1.''

Claims (1)

[Claims] (IJ W10/W type composite emul: Synthetic (concentrated) milk consisting of 5 components. (2) Water or an aqueous phase and an oil or fat added with a lipophilic polyglycerol fatty acid ester, obtained by mixing A method for producing synthetic (concentrated) milk, which is characterized by mixing a W10 type emulsion with water or an aqueous phase having an emulsifying effect and/or an emulsion stabilizing effect. (3) Fats and oils containing lipophilic polyglycerin fatty acid esters. and an aqueous phase containing water or a substance having an emulsifying effect and/or an emulsification stabilizing effect to form a W10/W type composite emulsion.