JPS61209562A - Production of foamable oil-in-water type emulsion composition - Google Patents

Abstract

PURPOSE:To obtain sterilized synthetic cream having improved taste and long- period stability, by mixing fats and oils with protein and a specific emulsifying agent and emulsifying the blend to give a foamable oil-in-water type emulsified composition and subjecting it to ultrahigh-temperature heat sterilization treatment. CONSTITUTION:A blend having a composition consisting of 25-55wt% fats and oils, 0.5-6wt% protein, 0.05-1wt% polyglycerin fatty acid ester, 0.05-0.5wt% lecithin, 0.05-0.5wt% diacetyl tartaric acid monoglyceride and the rest of water. The blend is mixed and emulsified to give a foamable oil-in- water type emulsion composition, which is subjected to ultrahigh-temperature heat sterilization treatment. A monoester of a polyglycerin which is a polymer bonded by ether bonds obtained by condensing 4-10 glycerin molecules and 12-22C saturated fatty acid, is used as the polyglycerin fatty acid ester.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to a method for producing a foamable oil-in-water emulsion composition in the food field.

[Conventional technology]

Fresh cream, which is conventionally widely used in Western confectionery, has excellent flavor and melts in the mouth (mouthfeel), but is not satisfactory in terms of price and physical properties such as emulsion stability and shape retention during whipping.

Therefore, in order to eliminate these drawbacks of fresh cream, many oil-in-water emulsion compositions (hereinafter referred to as synthetic creams) made from animal and vegetable oils other than milk fat have been developed, and they are being sold in large quantities. As is well known, it is commercially available.

The properties required for these synthetic creams include ■flavour, ■heat resistance (the ability to withstand increases in product temperature due to air temperature, room temperature, etc.), vibration resistance (the ability to withstand vibrations during transportation, transportation, etc.), and ■
These include foamability and dense structure during whipping, ■ shape retention of artificial flowers and their stability over time, and ■ ability to retain their original state when frozen and thawed, among others. When trying to develop the foaming properties of cream, the emulsion stability is increased until use compared to synthetic cream, while the fat in the cream is agglomerated during whipping to partially break the emulsion state. There is a difficulty in having to provide these essentially contradictory properties.

Therefore, emulsifiers that have the greatest influence on the production of foamable synthetic creams have been studied in various fields, such as JP-A-58-209947 and JP-A-56-1313.
Examples of using polyglycerin fatty acid ester alone are listed in JP-A-56-21552, JP-A-58-201956, and JP-A-58-14964.
9, etc., there are examples in which monoglycerol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, soybean phospholipid, propylene glycol fatty acid ester, polyglycerin fatty acid ester, etc. are used alone or in combination, and Japanese Patent Publication No. 47-24925 An example of using a polyglycerin fatty acid ester in combination with a phosphorus body containing lecithin, cephalin, lipoinositol, etc. is disclosed in JP-A-57
Publication No. 146551 states that although diglycerin fatty acid esters and triglycerin fatty acid esters (condensation products of two or three molecules of glycerin are the main components) with low HLB values are effective, monoglycerin fatty acid esters and octaglycerin There is an example in which polyglycerin fatty acid esters such as fatty acid esters are not practical, and JP-A-58-111639 further describes polyglycerin fatty acid esters and monovalent organic acids having 12 or more carbon atoms (for example, lauric acid). , palmitic acid, stearic acid, linoleic acid, lylunic acid, etc.) and polyvalent organic acids having 7 or less carbon atoms (e.g., citric acid, succinic acid, tartaric acid, malic acid, maleic acid, adipic acid, etc.) or their acetyl acids. Diglyceride with derivatives (1 molecule of glycerin
Examples are described in which one molecule of the above-described -valent organic acid and one molecule of the above-mentioned polyvalent organic acid or an acetyl derivative thereof are each ester bonded.

However, in recent industries such as confectionery and bread making, the above
Among the various conditions that should be met, in particular, even if the whipping temperature is significantly increased from the usual 4 to 5 °C or 7 to 8 °C to 15 to 18 °C or less, it still shows good foaming properties and is stable for a long time. There is a demand for a sterile cream, but the ultra-high temperature sterilization (UHT, 120-150
℃, 10 to 2 seconds), denaturation of proteins in the cream occurs, resulting in many disadvantages such as shortened whipping time, low overrun, coarse structure of the resulting artificial flowers, and easy syneresis. . In addition, with the diversification of tastes among producers and consumers, there is also a strong demand for sour creams containing fruit juices or fruit sauces such as strawberries and oranges, and lactic acid fermented products such as yogurt. However, in conventional creams, the addition of acid promotes protein aggregation and decreases the effectiveness of emulsifiers. However, the structure of the artificial flower is poor and the taste is poor, and the above conditions (1) and (2) are not satisfied.

[Problem that the invention seeks to solve]

Therefore, the present invention is capable of improving flavor, heat resistance, vibration resistance, foaming properties, dense structure, shape retention, stability over time, and retention of original state after thawing, especially through ultra-high temperature sterilization or the addition of acidulants. This is an attempt to solve the problem of conventional synthetic dreams, which are not satisfied.

[Means for solving problems]

In order to solve the above problems, this invention creates an oil-in-water type (0/W type) emulsion composition by mixing 25 to 55% oil and fat, 0.5 to 6.0% protein, and an emulsifier in composition weight percentage. In manufacturing the product, 0.05-1.0% of polyglycerin fatty acid ester and 0.05-0.0% of lecithin are used as emulsifiers.
50% and diacetyl tartrate monoglyceride 0.05
A method of using ~0.50% was adopted. The details will be described below.

First, the fats and oils in this invention include animal fats and oils such as beef tallow, lard, butter, and fish oil, soybean oil, rapeseed oil,
Single types of vegetable oils and fats such as cottonseed oil, corn oil, palm oil, palm kernel oil, and coconut oil, and processed oils and fats obtained by subjecting these animal and vegetable oils to physical and chemical means such as fractionation, hydrogenation, and ester conversion. Alternatively, any mixed fat or oil of two or more types may be used as long as it is edible. These fats and oils have an elevated melting point of 30-42℃ and a solid fat index (
SFI) value is 20~50 at 10℃15~15℃
45.20℃ 10~40.25℃ 5~30.30℃
It is preferable that the whipped cream has a melting point and SFI value in the range of 0 to 20. If the melting point and SFI value are less than these values, the consistency and shape retention of the whipped cream will be insufficient; Even if the shape retention property is good, the viscosity tends to increase, which is particularly undesirable because the flavor and mouthfeel are significantly impaired.

Next, the protein of this invention is mainly one type or two types such as milk, fresh cream, skim milk powder, casein soda, whey powder, non-fat milk solids such as whey cheese, egg white protein, and soybean protein. It is a mixture of the above.

Furthermore, polyglycerin fatty acid ester, which is one of the emulsifiers in this invention, is a monoester of polyglycerin, which is a multimer obtained by condensing 4 to 10 molecules of glycerin and bonding them to ether, and a saturated fatty acid having 12 to 22 carbon atoms. Lecithin, which is another component of emulsifiers, is mainly composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, etc., and paste-like soybean lecithin containing 30 to 40% oil is usually used. Even if egg yolk lecithin or soybean lecithin from which oil is removed is used, there is no problem with this invention. Furthermore, the diacetyl tartaric acid monoglyceride of this invention also exhibits an emulsifying effect, and is obtained by bonding diacetyl tartaric acid to a monoglycerin fatty acid ester. Organic acid monoglycerides other than tartaric acid monoglyceride are not preferred in terms of water syneresis and shape retention of artificial flowers.

Here, in this invention, 25 to 55% fats and oils, 0.5 to 6.0% protein, 0 polyglycerin fatty acid ester
．． 05-1.0%, lecithin 0.05-0.50% and diacetyl tartrate monoglyceride 0.05-0.50
The reason for setting it as % is as follows. That is, when the amount of oil and fat is less than 25%, the emulsion stability is good but the shape retention of the foamed artificial flower is poor, and on the other hand, when the amount exceeds 55%, the viscosity of the cream becomes high and it is easy to plasticize. The overrun is low and the taste tends to be poor. Protein content is preferably at least 0.5% since it plays a role in imparting flavor and foaming properties to the cream, but a content exceeding 6.0% may increase the viscosity of the cream and cause plasticization. In turn, it becomes a disadvantage.

When the content of polyglycerin fatty acid ester is less than 0.05%, the overrun during foaming will be low, and on the other hand, when it exceeds 1.0%, the artificial flowers obtained will cause the so-called return (softening) phenomenon or have whipping properties. It does not become a desirable cream because it loses its properties. It is important that the amount of lecithin is less than the total amount of polyglycerol fatty acid ester and diacetyl tartaric acid monoglyceride described below. If the amount is larger than the total amount, overrun during whipping will be low.
Not good in terms of flavor or texture. Conveniently, diacetyl tartaric acid monoglyceride is used in an amount of 0.15 to 1.0 parts by weight per 1 part by weight of polyglycerin fatty acid ester;
．． If it is less than 0.5%, there will be problems in terms of shape retention and water repellency of the artificial flower, and if it exceeds 0.50%, the whipping property will be lost or the artificial flower will return (soften), which is not preferable.

In addition to these essential components in the present invention, other emulsifiers may be used in combination without impairing the effects of the present invention. Further, various phosphates, which are often used for purposes such as pH buffering of aqueous solutions, reducing the viscosity of creams, and stabilizing emulsions, are added within the range of 0.05 to 0.5 Q%. In addition, various modified starches, natural polysaccharides such as locust bean gum, guar gum, and carrageenan, and acid-resistant stabilizers such as pectin, carboxymethylcellulose (CMC), and methylcellulose, which are often used to prevent protein aggregation in acidic conditions. is added within the range of 0.01 to 1.0%. The sweetness may also be adjusted by appropriately adding sweeteners such as sucrose, glucose, fructose, starch syrup, etc.

The manufacturing process of the composition of the present invention described above is not particularly limited, and may be the same as the process commonly carried out in stores. That is, a hydrophilic emulsifier such as a polyglycerol fatty acid ester is usually added to an aqueous phase, but it may also be dispersed in an oil or fat. For this purpose, for example, a polyglycerol fatty acid ester, A predetermined amount of lecithin and diacetyl tartaric acid monoglyceride is dissolved and dispersed, and an aqueous solution of a protein source, phosphate, stabilizer, etc., which has been separately heated to 70 to 75° C., is added and stirred to prepare a secondary emulsion. Next, add this liquid to 20 to 200
By passing it through a homogenizer at a pressure of kg/cm2 to homogenize it and subjecting it to ultra-high temperature sterilization, the foamable oil-in-water emulsion composition expected of the present invention can be obtained. Here, it goes without saying that the ultra-high temperature sterilization treatment may be performed by either indirect heating or direct heating.
℃ and a treatment time of 10 to 2 seconds as a guideline. In addition, after such ultra-high temperature sterilization treatment, the
A desired foamable oil-in-water emulsion composition can be obtained by homogenizing it again at 0.00 kg/cm2, cooling it to around 5°C, leaving it for about one night, and packaging it using a sterile de-wrapping machine to prepare the final product. It will be done.

[Example] Each test item and its measurement method in Examples and Comparative Examples are as shown below. That is, (1) viscosity: B
Viscosity at 5°C (centiboise cp) measured by a type viscometer (2) Optimal foaming time: Optimal foaming state when 500 ml of creamy composition is foamed with an electric whipper (Kenmix manufactured by Aitamasha Seisakusho) (3) Overrun: Increased volume ratio (%) when the optimal foaming state is reached, determined by the following formula (4) Shape retention: Good A, Fairly good B, Poor (not practical) ) 3-grade evaluation of C (5) Shape retention over time: Shape retention after being left at 25°C for 24 hours (6) Structure: Good for texture of artificial flowers ◎, Slightly good O1 Poor (not practical) ) x 3-level evaluation (7) Syneresis: The degree of water separation from artificial flowers after being left at 25°C for 24 hours was evaluated in 4-levels: none -, very little, a little +, and a lot ++. (8) Physical properties of foamed cream after freezing and thawing: Same as above for foamed cream obtained by freezing the optimal foamed cream at -20°C, storing it as it is for one week, and then thawing it in a refrigerator at 5°C. evaluation of shape retention, organization, and syneresis.

Example 1: 15 parts by weight of hydrogenated soybean oil (melting point 39°C), 8 parts by weight of palm oil (melting point 39°C), 8 parts by weight of hydrogenated coconut oil (melting point 36°C), and 9 parts by weight of butter were added to 70 to 75°C. Warm, add hexaglycerol monostearate (MS-5 manufactured by Sakamoto Pharmaceutical Co., Ltd.)
00) 0.16 parts by weight, 0.12 parts by weight of soybean lecithin, and 1 part by weight of diacetyl tartrate monoglyceride (manufactured by Riken Vitamin Co., Ltd.: W-IQ) Q were added and stirred to uniformly dissolve and disperse. In addition, 4 parts by weight of skim milk powder, diphosphoric acid power! 7
0.03 parts by weight of sodium hexametaphosphate, 0.08 parts by weight of sodium hexametaphosphate, 12 parts by weight of sucrose, and 0.7 parts by weight of cornstarch were dissolved in 42.81 parts by weight of water and heated to 70 to 75°C. 3 while mixing with the phase and keeping at 70-75 °C.
The mixture was stirred for 0 minutes to obtain a primary emulsion. 4 Q k of this liquid
It was sent to a homogenizer at a homogenization pressure of g/cm2, and then sterilized using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 145°C for 4 seconds using a direct heating method.
The mixture was homogenized again at a homogenization pressure of 100 kg/cm" and immediately cooled to about 5 DEG C. After standing overnight, a sterile foaming oil-in-water emulsion composition was obtained.

This product has a good flavor and excellent physical properties as shown in the table, and the temperature at the time of foaming can be changed from the usual 5 to 7 degrees Celsius to 15 to 18 degrees Celsius.
The physical properties are almost the same as those shown in the table even when the temperature is significantly expanded below 5°C, and even after storing this emulsified composition for 3 months under sterile conditions at around 5°C, oil separation, aggregation, etc. No change occurred, and no change was observed in flavor or physical property values shown in the table.

Example 2: Instead of hexaglycerol monostearate, octaglycerol monostearate (manufactured by Dalkey Industrial Soda Company: 5antone 8-1-5)0
．． An emulsion composition was obtained using exactly the same formulation and method as in Example 1 except that 16 parts by weight was used. This product had excellent flavor and good physical properties as shown in the table.

Comparative Example 1 The composition of the emulsifier was 0.3 parts by weight of soybean lecithin and 0.1 part of hexaglycerin monostearate (same product as Example 1).
5 parts by weight, diacetyl tartrate monoglyceride (Example 1
An emulsion composition was obtained using the same formulation and method as in Example 1, except that the amount was 0.1 part by weight. As shown in the table, this product had a long foaming time and low overrun, making it impractical.

Comparative Example 2 An emulsion composition was prepared using exactly the same formulation and method as in Example 1, except that 0.1 part by weight of succinic acid monoglyceride (manufactured by Eastman Chemical Products Co., Ltd.: Myverol SMG-V) was used instead of diacetyl tartaric acid monoglyde. I got something. This product has a long foaming time and severe syneresis, so it is not practical.Also, when citric acid monoglyceride or lactic acid monoglyceride was used in place of diacetyltartaric acid, the foaming time was somewhat shortened;
It was inferior in terms of water repellency and shape retention, and could not be put to practical use.

Comparative Example 3: An emulsified composition was obtained using exactly the same formulation and method as in Example, except that 0.25 parts by weight of hexaglycerol monostearate (same product as in Example 1) was used as the emulsifier.

As shown in the table, this product had poor shape retention and severe syneresis, so it was not practical. In addition, the composition of the emulsifier was 0.15 parts by weight of hexaglycerol monostearate (same product as in Example 1) and 0.1 part by weight of diacetyl tartrate monoglyceride (same product as in Example 1), and an emulsifier excluding lecithin was used. At the time, it was inferior to emulsifiers containing lecithin in terms of shape retention and syneresis.

Examples 3 to 6: 15 parts by weight of hydrogenated soybean oil, 5 parts by weight of palm oil, and 10 parts by weight of hydrogenated coconut oil, which were the same raw materials as in Example 1, were heated to 70 to 75°C to produce 0.18 parts of hexaglycerol monostearate. Parts by weight, 0.14 parts by weight of soybean lecithin, and 0.12 parts by weight of diacetyl tartrate monoglyceride were added and stirred to dissolve and disperse. Meanwhile, 4 parts by weight of skim milk powder, 20 parts by weight of strawberry sauce, 10 parts by weight of sucrose, 0.0 parts by weight of potassium diphosphate
3 parts by weight of sodium hexametaphosphate, 0.08 parts by weight of sodium hexametaphosphate, and 0.08 parts by weight of carboxymethyl cellulose (Celogen F-AG manufactured by Dai-Kogyo Seiyaku) were dissolved in 35.37 parts by weight of water, and the aqueous phase was heated at 70 to 75°C. After heating, the mixture was mixed with the above-mentioned oil phase, kept at 70 to 75°C, and stirred for 30 minutes to obtain a second emulsion. This liquid was sent through a homogenizer and an ultra-high temperature sterilizer under the same conditions as in Example 1, homogenized again, and immediately cooled to around 5°C. - pH 5,6 after setting up at night
A sterile foamable oil-in-water emulsion composition (Example 3) of No. 9 was obtained. This emulsified composition has a good flavor and good physical properties as shown in the table. Even after 3 months at 5°C under aseptic conditions, no oil separation or aggregation was observed, and the flavor and various There was no change in physical properties either. In addition, in the process of preparing the emulsion composition of Example 3, a solution was prepared by mixing equal amounts of citric acid and malic acid, and this solution was added during the preparation of the primary emulsion of Example 3, and the pH was adjusted to 5.00. (Example 4), 4.80 (Example 5), and 4.50 (Example 6), and the same treatment as in Example 3 was applied to each of them to obtain an emulsified composition.

As shown in the table, the composition acidified to pH 4.50 (Example 6) also sufficiently maintained various physical properties desirable as a foaming cream.

Comparative Examples 4 and 5: An equal amount of a mixture of citric acid and malic acid was further added than in Example 6, so that the pH was 3.8 (Comparative Example 4) and 3.0.
The emulsion composition of (Comparative Example 5) was sterilized and homogenized again in the same manner as in Examples 3 to 6, then rapidly cooled and left overnight at around 5°C. The physical properties were unmeasurable.

〔effect〕

As described above, the emulsified composition of the present invention is a sterile synthetic cream that has a good flavor and is stable over a long period of time, and has good foaming properties and excellent workability even at a whipping temperature of 16 to 19°C. Artificial flowers have good shape retention, structure, and resistance to freezing and thawing, and at the same time, there is no adverse effect on the physical properties of the cream up to pH 4.0 even when subjected to harsh treatments such as ultra-high temperature sterilization with the addition of acidulants. The absence of this phenomenon is not seen in conventional synthetic reams, and it can be said that the significance of this invention is extremely large.

Patent applicant: Asahi Foods Co., Ltd. Same agent Kama 1) Bun 2

Claims (2)

[Claims] (1) Composition weight percentage: 25-55% fat and oil, 0 protein
．． In producing a foamable oil-in-water emulsion composition by mixing and emulsifying 5 to 6.0% of polyglycerin fatty acid ester and an emulsifier, 0.05 to 1.0% of polyglycerin fatty acid ester and 0.05 to 0.0% of lecithin are used as emulsifiers. 50% and diacetyl tartrate monoglyceride 0.05 to 0.50%, and the resulting oil-in-water emulsified fat is subjected to ultra-high temperature heat sterilization. . (2) Polyglycerin fatty acid ester is glycerin 4
The foamable oil-in-water according to claim (1), which is a monoester of polyglycerin, which is a polymer in which ~10 molecules are condensed and bonded to ether, and a saturated fatty acid having 12 to 22 carbon atoms. Method for producing emulsified composition.