JPS6295133A - Production of oil-in water emulsion stable at ordinary temperature - Google Patents
Production of oil-in water emulsion stable at ordinary temperatureInfo
- Publication number
- JPS6295133A JPS6295133A JP60234923A JP23492385A JPS6295133A JP S6295133 A JPS6295133 A JP S6295133A JP 60234923 A JP60234923 A JP 60234923A JP 23492385 A JP23492385 A JP 23492385A JP S6295133 A JPS6295133 A JP S6295133A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- emulsion
- lecithin
- stable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Colloid Chemistry (AREA)
Abstract
Description
【発明の詳細な説明】
諾# l−If1fll田公軒
本発明は常温で安定な水中油型(以下0/Wと記載する
)エマルシヨンの製造法に関し、詳しくは常温流通にお
ける振動及び温度変化に対して増粘せず同化(所謂「ボ
テ」)することなく、かつ脂肪浮上、乳しよう分離など
を生ずることのない安定な食品用エマルブタンの製造法
に関するものである。[Detailed Description of the Invention] The present invention relates to a method for producing an oil-in-water type (hereinafter referred to as 0/W) emulsion that is stable at room temperature, and more specifically, against vibrations and temperature changes during distribution at room temperature. The present invention relates to a method for producing stable emulbutane for food use that does not thicken or assimilate (so-called "bottle") and does not cause fat floating or whey separation.
従来の技術
0/Wエマルジヨンの形態をした食品は非常に多く、天
然物では牛乳、乳製品、豆乳など、加工食品では乳飲料
、ソフトクリームミックス、コーヒーホワイトナー、ホ
イップ用クリーム、ドレッシング。Conventional Technology There are a large number of foods in the form of 0/W emulsions, including natural products such as milk, dairy products, and soy milk, and processed foods such as milk drinks, soft serve mixes, coffee whiteners, whipping cream, and dressings.
マヨネーズなどがその代表として挙げられる。更には牛
乳、乳製品の代替品として植物性脂肪を、無脂肪固形分
、大豆蛋白質、糖類などを含む水相部に分散させた0/
Wエマルシヨンの製品が数多く製造販売されている。Mayonnaise is a typical example. Furthermore, as a substitute for milk and dairy products, vegetable fat is dispersed in an aqueous phase containing non-fat solids, soy protein, sugars, etc.
Many W emulsion products are manufactured and sold.
0/WエマルジヨンをgII造する技術において、乳化
剤の使用方法、安定剤の使用方法など数多くの文献又は
特許がある。There are many documents and patents regarding the technology for preparing gII 0/W emulsions, such as methods for using emulsifiers and methods for using stabilizers.
発明が解決しようとする問題点
しかし、従来のO/Wエマルジョンの実用上の問題点は
常温流通又は冷温流通下において振動。Problems to be Solved by the Invention However, the practical problem with conventional O/W emulsions is that they vibrate under normal temperature or cold temperature distribution.
温度変化などが原因で、脂肪が浮上し表面に油滴が分離
したり、冷蔵庫に入れた時に表面が固化したり、乳しよ
う分離を生じたり1部分的な同化又は軟塊が発生したり
、さらには全体が固化するなどの欠陥が生じ易いことで
ある。Due to temperature changes, fat floats to the surface and oil droplets separate on the surface, the surface solidifies when placed in the refrigerator, whey separates, partial assimilation or soft lumps occur, Furthermore, defects such as solidification of the whole are likely to occur.
従ってO/Wエマルノaンの製品の流通の大部分は冷温
流通であり、常温流通は比較的短時間の流通の場合に限
られている。Therefore, most of O/W Emaruno's products are distributed at cold temperatures, and room temperature distribution is limited to relatively short distribution periods.
従来、上述の欠陥を防止する方法として製品の粘度を高
く維持して脂肪浮上速度を遅くすることが通常行なわれ
ているが、この方法は粘度が高くても問題にならない特
定の製品に限定して用いられているに過ぎない。Traditionally, the method to prevent the above-mentioned defects has been to maintain a high product viscosity to slow down the rate of fat flotation, but this method is limited to specific products where high viscosity is not a problem. It is only used as such.
又、脂肪浮上を防止する方法として、脂肪と水相部との
密度差を少なくすることが行なわれているが、この方法
も特別に密度の高い油相部を必要とし、食品用としては
クララディーなど特定の製品に用いられているに過ぎな
い。In addition, as a method to prevent fat floating, reducing the density difference between fat and aqueous phase is carried out, but this method also requires a particularly dense oil phase, and for food use it is difficult to use Clara. It is only used in specific products such as D.
更に、脂肪浮上の防止策として脂肪の粒子径を小さくす
る方法ら一般的に行なわれている。例えば、特開昭57
−2649号公報には[水相中に分散している脂肪粒子
の40重量%以上が0.4ミクロン以下の粒子径を有し
ていることを特徴とするO/Wエマルノヨンであること
を特徴とするコーヒークリーム−1が開示されている。Furthermore, as a measure to prevent fat floating, a method of reducing the particle size of fat is commonly used. For example, JP-A-57
Publication No. 2649 describes [an O/W emulsion characterized in that 40% by weight or more of the fat particles dispersed in the aqueous phase have a particle diameter of 0.4 microns or less. Coffee cream-1 is disclosed.
脂肪浮上は理論的にはストークスの法則に従った浮上速
度と粒子間の反発力などによる拡散力のバランスにより
決定されるものであり、粒子の合一が無ければ粒子を細
かくすればするほど脂肪浮上は遅(なる。Theoretically, fat levitation is determined by the balance between the levitation speed according to Stokes' law and the diffusion force caused by the repulsion between particles, and if there is no coalescence of particles, the finer the particles, the more fat will be absorbed. Ascent is slow.
上記公報に記載された粒子径、即ち油脂の40%(重量
。以下同じ)以上を0.4ミクロン以下に調整すること
には、91遺上及び製品設計上、問題がある。There are problems in terms of 91 and product design in adjusting the particle size described in the above publication, that is, adjusting more than 40% (by weight, same hereinafter) of fats and oils to 0.4 microns or less.
製造上の問題としでは、油脂の40%以上を0゜4ミク
ロン以下の粒子径に調整するには、通常は均質圧力とし
て300kg/cm2を必要とし、そのためには特別な
高圧用均質機が必要であり、高圧で均質化する故に、均
質バルブなどの摩耗が早く、機械の総合的な保守に費用
を要し、さらに電力消費料も大きくエネルギーコストも
高くなる。製品設計りの問題点としては、粒子径を小さ
くした場合、コーヒーに添加したときの白濁度が強すぎ
ることである。特に近年好まれて広く飲用されているア
メリカンコーヒーに用いる場合はクリームの風味を与え
るのに適切な量で添加すると、白くなり過ぎて不適当で
ある。In terms of production issues, to adjust more than 40% of oils and fats to a particle size of 0.4 microns or less, a homogenizing pressure of 300 kg/cm2 is usually required, and a special high-pressure homogenizing machine is required for this purpose. Since homogenization is performed under high pressure, homogenization valves and other parts wear out quickly, and comprehensive maintenance of the machine is expensive, and power consumption is also high, resulting in high energy costs. The problem with product design is that when the particle size is reduced, the cloudiness becomes too strong when added to coffee. Particularly when used in American coffee, which has become popular and widely consumed in recent years, if it is added in an amount appropriate for imparting a creamy flavor, it becomes too white, making it inappropriate.
このように、従来の技術では、常温で脂肪浮上がすく、
固化せず、安定なO/Wエマルジョンの製造方法は、あ
る特定な製品に限られており、−膜性のあるものではな
い。In this way, with conventional technology, fat floats easily at room temperature,
Methods for producing stable O/W emulsions that do not solidify are limited to certain specific products and do not have film properties.
一方、コハク酸モノグリセライドは乳化剤として知られ
ており、製パン用の生地改良剤として又は液体ショート
ニング剤として使用され、レシチンも天然の乳化剤とし
て広く種々の製品に用いられているが、これらの物質を
併用し、特定の効果、N;+1−i−Δロr11+↓+
挿テムr+#Lノ8相つナウナ、凸/Wエマルジョンを
製造した例はない。On the other hand, succinic acid monoglyceride is known as an emulsifier and is used as a dough improver for bread making or as a liquid shortening agent, and lecithin is also a natural emulsifier and is widely used in various products. Used in combination, specific effect, N; +1-i-Δro r11+↓+
There is no example of manufacturing a convex/W emulsion with 8 phases of insertion R+#L.
本発明者らは従来のように製品の粘度を高くする必要な
しに、また油脂と水相部との密度差を少なくする必要な
しに、又、脂肪粒子径を極端に小さくする必要なしに、
常温で安定なO/Wエマルノヨンを得る方法の開発を志
向し、多数の試験を重ね、本発明の方法を完成した。The present inventors have developed a technology that does not require increasing the viscosity of the product, reducing the density difference between the oil and fat and the aqueous phase, and reducing the fat particle size extremely.
Aiming to develop a method for obtaining O/W emulsion that is stable at room temperature, the method of the present invention was completed after numerous tests.
本発明の目的は、常温流通下でも脂肪浮上、乳しよう分
離、同化などがない安定な0/Wエマルジヨンを提供す
ることにある。An object of the present invention is to provide a stable O/W emulsion that does not cause fat floating, whey separation, or assimilation even when distributed at room temperature.
本発明の他の目的は、滅菌したO/Wエマルシ′3ンを
提供することにある。Another object of the present invention is to provide a sterile O/W emulsion.
本発明のさらに他の目的は、常温で安定な食品用0/W
エマルノヨンを簡便に製造する方を提供することにある
。Still another object of the present invention is to provide a food grade O/W that is stable at room temperature.
To provide a method for easily producing emulnoyon.
問題を解決するための手段
本発明においては、40%以下の油脂を含有する滅菌し
た0/Wエマルノヨンの製造方法において、乳化剤とし
て最終製品の少なくとも0.1%のレシチン及び最終製
品の少なくとも0.1%のコハク酸モノグリセライドを
使用して、常温で安定なO/Wエマルノヨンを51遺し
ている。Means for Solving the Problems According to the present invention, in the method for producing sterilized O/W emulsion containing not more than 40% fat or oil, at least 0.1% of lecithin in the final product and at least 0.1% of lecithin in the final product as an emulsifier are used. Using 1% succinic acid monoglyceride, there are 51 O/W emulsions that are stable at room temperature.
本発明に使用する油脂は通常、食用0/Wエマルノヨン
の製造に用いられている動植物性油脂、それらを加工し
た油脂、又はそれらの混合物である。The fats and oils used in the present invention are usually animal and vegetable fats and oils used in the production of edible O/W emulsion, fats and oils processed from these, or mixtures thereof.
本発明に使用するレシチン及びコハク酸モ/グリセライ
ドはいずれも市販品である。Both lecithin and mosuccinate/glyceride used in the present invention are commercially available products.
前期脂肪に0.1〜1.01望ましくはく)、2〜0.
8%のレシチン及び()、1〜1.0%、望ましくは0
.2〜0.8%のコハク酸モノグリセライドを添加し、
加温して溶融し、油相部を調整する。油相部の最終製品
に占める割合は、40%以下、望ましくは10〜30%
である。Preferably 0.1-1.01), 2-0.
8% lecithin and (), 1-1.0%, preferably 0
.. Adding 2-0.8% succinic acid monoglyceride,
Heat to melt and adjust the oil phase. The proportion of the oil phase in the final product is 40% or less, preferably 10 to 30%.
It is.
水相部は次のようにして調整される。乳成分(例えば、
脱脂乳、脱脂粉乳、カゼインナトリウムなど)及び/又
は炭水化物を含み、必要に応じクエン酸ナトリウムなど
の塩類を含む最終製品の60%以上、望ましくは70〜
90%の水溶液を常法により調整する。The aqueous phase is adjusted as follows. Milk ingredients (e.g.
Skim milk, skim milk powder, sodium caseinate, etc.) and/or carbohydrates, and optionally salts such as sodium citrate.
A 90% aqueous solution is prepared by a conventional method.
0/Wエマルジヨンは常法により次のように製造される
。The 0/W emulsion is produced by a conventional method as follows.
油相部と水相部とを60〜80℃に加温して混合し予備
乳化し、滅菌した後、無菌的に均質化し、25℃以下に
冷却し、無菌容器に無菌的に充填。The oil phase and the aqueous phase are heated to 60 to 80°C, mixed, pre-emulsified, sterilized, homogenized aseptically, cooled to below 25°C, and aseptically filled into a sterile container.
密封する。あるいは予備乳化し、均質化し、25℃以下
に冷却し、ビン、缶、パウチなどに充填した後、レトル
ト滅菌しでも良い。Seal. Alternatively, it may be pre-emulsified, homogenized, cooled to below 25°C, filled into bottles, cans, pouches, etc., and then retort sterilized.
予備乳化は均質前に予め粗乳化状態を保つために、ホモ
ミキサー、スーパーミキサー、シェアポンプなどを用い
て常法により行う。Pre-emulsification is carried out in a conventional manner using a homomixer, super mixer, shear pump, etc. in order to maintain a rough emulsification state before homogenization.
滅菌方法には特別の制限はなく、たとえばビン。There are no special restrictions on sterilization methods, for example bottles.
パウチ、缶などに充填してレトルト処理する方法、直接
過熱方式又は間接過熱方式でも良い。後2者の方法では
、140〜150℃で3〜5秒間処理するのが望ましい
。A method of filling pouches, cans, etc. and retorting, a direct heating method, or an indirect heating method may be used. In the latter two methods, it is desirable to process at 140 to 150°C for 3 to 5 seconds.
均質圧力は150〜300kg/ca+2w望ましくは
200−250kg/am2が適当である。更にIPi
均質よりも2段均質の方が効果的で、2段目の圧力は1
0〜50kg/cm2が適当である。以上のようにして
常温で安定なO/Wエマルジョンが製造される。The appropriate homogeneous pressure is 150 to 300 kg/ca+2w, preferably 200 to 250 kg/am2. Furthermore, IPi
Two-stage homogeneity is more effective than homogeneous, and the second stage pressure is 1
0 to 50 kg/cm2 is suitable. As described above, an O/W emulsion that is stable at room temperature is produced.
本発明方法においては乳化剤としてレシチン及びコハク
酸モ/グリセライドを併用し、均質化。In the method of the present invention, lecithin and succinic acid/glyceride are used in combination as emulsifiers for homogenization.
滅菌処理することにより、常温流通が可能な安定な製品
が得られる。Sterilization provides a stable product that can be distributed at room temperature.
二のO/Wエマルジョンは別に調整した水溶液と混合し
、更に希釈されて、常温で安定なO/Wエマルノヨンの
脂肪原料としても利用可能である。The second O/W emulsion can be mixed with a separately prepared aqueous solution and further diluted to be used as a fat raw material for an O/W emulsion that is stable at room temperature.
たとえば、コーヒー、ココア、果汁、砂糖などの水溶液
と混合して、各種ドリンクの調整、及び香辛料、調味料
などの水溶液と混合してドレッシングの調製が可能であ
る。For example, it can be mixed with an aqueous solution of coffee, cocoa, fruit juice, sugar, etc. to prepare various drinks, and it can be mixed with an aqueous solution of spices, seasonings, etc. to prepare dressings.
これらの最終製品もまた常温流通において安定な0/W
エマルノヨンである。These final products also have a stable 0/W in normal temperature distribution.
It is Emal Noyon.
作 用 次ぎに試験例を示して本発明の方法を更1こ詳述する。For production Next, the method of the present invention will be further explained in detail with reference to test examples.
[試験例11
この試験例は、乳化剤の組み合わせにつ(1て行なわれ
た。O/WエマルジシンをS1遣する場合、使用する乳
化剤の種類は出来るだけ少なくするのが望ましいが、1
種類の乳化剤のみでは望まし一1結果が得られない事が
予備試験の結果から判明していたので、表1に示す8種
類の市販乳化剤の中から2種類の乳化剤を組み合わせて
等量1こ混合した28種類の組み合わせにつし1て試験
を行った。[Test Example 11 This test example was conducted with respect to the combination of emulsifiers. When using O/W emuldicin in S1, it is desirable to use as few types of emulsifiers as possible;
It was clear from the results of preliminary tests that the desired results could not be obtained by using different types of emulsifiers alone, so we combined two types of emulsifiers from among the eight types of commercially available emulsifiers shown in Table 1 and used an equal amount of one. A test was conducted on 28 mixed combinations.
(1) 試料の調製
市販のパーム核油(融点27℃)20部(重量。以下同
じ)に表1に示した乳化剤のうち油溶性のもの0.5部
を加え、70℃に加温して溶融し、油相部を調製した。(1) Preparation of sample 0.5 parts of oil-soluble emulsifiers shown in Table 1 were added to 20 parts (weight, same below) of commercially available palm kernel oil (melting point 27°C) and heated to 70°C. The mixture was melted to prepare an oil phase.
これとは別に水71.8部に脱脂乳5部、カゼインナト
リウム2部、クエン酸ナトリウム0.2部(いずれも市
販品)及び表1に示した乳化剤のうち水溶性のもの0゜
5部を加え、70℃に加温して溶融し、水相部を調製し
た。Separately, add 71.8 parts of water, 5 parts of skim milk, 2 parts of sodium caseinate, 0.2 parts of sodium citrate (all commercially available), and 0.5 parts of a water-soluble emulsifier listed in Table 1. was added and heated to 70°C to melt and prepare an aqueous phase.
70℃に保持した水相部と同温度に保
持した油相部を混合し、ホモミキサー(特殊機化工業(
株)製)により1段目250kg/cm2.2段目50
kH/cm2の2段均質を行い、25℃以下に冷却した
。 この冷却混合液を透明パウチに150m1充填し、
F値3.5でレトルト滅菌し、25°C以下に冷却し、
試料を得た。The aqueous phase kept at 70°C and the oil phase kept at the same temperature were mixed and mixed using a homomixer (Tokushu Kika Kogyo).
(manufactured by Co., Ltd.), 1st stage 250kg/cm2. 2nd stage 50
Two-stage homogenization was carried out at kH/cm2, and the mixture was cooled to below 25°C. Fill 150ml of this cooled mixture into a transparent pouch,
Retort sterilized at F value 3.5, cooled to below 25°C,
A sample was obtained.
(2)試験方法
試料を入れたパウチを直立状態に保ち、37℃で2週間
静置保持し、のち1夜、10℃で冷蔵し、下記の項目に
付いて試験を行った。(2) Test method The pouch containing the sample was kept in an upright position at 37°C for 2 weeks, then refrigerated overnight at 10°C, and tested on the following items.
1)乳しよう分離 装置状態の透明パウチの側面の外観 からパウチ下部にたまった乳しよう 分離の状態を肉眼で観察し、境界面 の高さから乳しよう分離の量を測定 した。1) Whey separation Side view of transparent pouch in device state Whey accumulated at the bottom of the pouch Observe the state of separation with the naked eye and check the interface Measure the amount of whey separation from the height of did.
2)脂肪浮上 静置状態のままパウチを開封し、試 料上部の1511を採取し、その脂肪 含有量を常法により測定した。2) Fat surfacing Open the pouch while it is still and try it. Collect 1511 from the upper part of the meat and remove the fat. The content was measured by a conventional method.
3)外観 パウチ上部を開は靜かに傾けながら 試料を200m1ビーカーに移しつつ 試料の外観を検査した。3) Appearance Open the top of the pouch while gently tilting it. While transferring the sample to a 200m1 beaker The appearance of the sample was inspected.
(:))試験結果
表1に示した試験結果から、レシチン
とコハク酸モノグリセライドの組合わせによってのみ常
温で乳しよう′IF離、脂肪浮上、が無く外観も良好な
0/Wエマルジヨンが得られることが判明した。(:)) Test Results From the test results shown in Table 1, it was found that only the combination of lecithin and succinic acid monoglyceride can produce an 0/W emulsion with good appearance and no whey'IF separation or fat floating at room temperature. There was found.
試験結果を簡単にまとめると次の通り
である。ソルビタンモアステアレートは他の乳化剤との
組合わせで比較的安定な0/−エマルジョンの調整に寄
与する傾向があったが、いずれも充分とは言えない。A brief summary of the test results is as follows. Sorbitan more stearate, in combination with other emulsifiers, has tended to contribute to the preparation of relatively stable 0/- emulsions, but neither is sufficient.
レシチンはコハク酸モノグリセライド以外の組合わせで
は特に安定な0/−エマルジョンの調整に効果があると
は思えず、むしろ保存中転相の傾向が強い。一方レシチ
ンはホイップ用クリームの乳化剤として使用する場合、
ホイップ時間の短縮、オーバーランの低下、粘度の上昇
などの作用があることが知られており、むしろ脂肪球の
凝集効果即ち、Oハエマルションを不安定化する乳化剤
である。Combinations of lecithin other than succinic acid monoglyceride do not seem to be particularly effective in preparing stable 0/- emulsions, and rather have a strong tendency for phase inversion during storage. On the other hand, when lecithin is used as an emulsifier in whipped cream,
It is known to have effects such as shortening whipping time, reducing overrun, and increasing viscosity. Rather, it is an emulsifier that has an aggregating effect on fat globules, that is, destabilizes the O-fly emulsion.
また、コハク酸モノグリセライドはパン生地の改良剤又
は液体ショートニング用として知られているが、レシチ
ンと組合わせで0/14エマルシコンに用いた例はなく
、単品で及び表1よりレシチン以外の乳化剤との組合わ
せでは決して安定な07−エマルジョンの調整に効果が
あるとは認められない。In addition, succinic acid monoglyceride is known as a bread dough improver or liquid shortening, but there is no example of its use in 0/14 emulsion in combination with lecithin, and as shown in Table 1, it has not been used alone or in combination with emulsifiers other than lecithin. It has never been recognized that the combination is effective in preparing a stable 07-emulsion.
以上のようにレシチンもコハク酸モノ
グリセライドも単品及び互いの組合わせ以外の乳化剤と
の組合わせでは常温で安定なo7wエマエマルジョン整
に効果が無いにもかかわらず、それらの組合わせの場合
にのみ常温で安定なO/−エマルジョンの調整に絶大な
効果を持つことは予測することの出来ないものであり、
数多い組合わせ試験からのみ発見できたものである。As mentioned above, lecithin and succinic acid monoglyceride alone or in combination with emulsifiers other than each other have no effect on preparing O7W emulsion, which is stable at room temperature. It is impossible to predict that it would have a tremendous effect on the preparation of a stable O/- emulsion.
This could only be discovered through numerous combination tests.
なお試験例1の No、25で得られ
たO/Wエマルジシンの粒度分布を遠心式0式%(
作所(株)Siりで測定した結果は下記の通りであった
。The particle size distribution of the O/W emuldicin obtained in No. 25 of Test Example 1 was measured using a centrifugal type 0 type % (Sakusho Co., Ltd. Si sieve), and the results were as follows.
一滋」■見L−−%−
〇 −0,422
0,4−oog 370.8 −
1.2 221.2 − 1,6
111.6−2.0 6
2.0 − 2[試験例21
試験例1でコハク酸モノグリセライドとレシチンの組合
わせによってのみ常温で安定な0/賀エマルジヨンが得
られることが判明した。試験例1は等量混合物の試験で
あるが、この試験はレシチンとコハク酸モノグリセライ
ドの好ましい使用範囲について行なわれた。Ichishige” ■See L--%- 〇 -0,422 0,4-oog 370.8 -
1.2 221.2 - 1,6
111.6-2.0 6 2.0-2 [Test Example 21 It was found in Test Example 1 that a 0/K emulsion stable at room temperature could be obtained only by the combination of succinic acid monoglyceride and lecithin. Test Example 1 is a test of a mixture of equal amounts, and this test was conducted with respect to the preferred range of use of lecithin and succinic acid monoglyceride.
試料の調整、試験方法は乳化剤の使用量以外は試験例1
に準じて行った。試験結果を表2に示す。Sample preparation and test method are the same as Test Example 1 except for the amount of emulsifier used.
I followed the instructions. The test results are shown in Table 2.
□ −2−
試験 レジ コハク 乳し上 上部 外観No、 チ
ン 酸モ/ う分離 脂肪(%)グリセ (1) (%
)
ライド
(%)
29 0.05 0,05 30 40
上部増粘300.10.1 020良
310.50.5 020良
321.01.0 020良
33 1.5 1.0 0 転相 上部固
化34 1.0 1.5 0 転相 上部
固化350.30.7 020良
360.70.5 020良
表2に示したように、コハク酸モノグリセライド、レシ
チンとも0.1%未満の使用量では乳しよう分離、脂肪
浮上が起こり、上部が増粘する現象がみられ、好ましく
ない。又、1.0%を越えて両者を使用すると、保存中
に転相を起こし、上部が固化するので好ましくない。□ -2- Test Cash register Amber Upper part of milk Appearance No. Chin Acid moss / Separation Fat (%) Grise (1) (%
) Ride (%) 29 0.05 0.05 30 40
Top thickening 300.10.1 020 good 310.50.5 020 good 321.01.0 020 good 33 1.5 1.0 0 Phase change Top solidification 34 1.0 1.5 0 Phase change Top solidification 350. 30.7 020 Good 360.70.5 020 Good As shown in Table 2, when less than 0.1% of both succinic acid monoglyceride and lecithin are used, whey separation, fat floating, and thickening of the upper part occur. is observed, which is not desirable. Moreover, if both are used in an amount exceeding 1.0%, phase inversion occurs during storage and the upper part solidifies, which is not preferable.
レシチンとコハク酸モノグリセライドとの各々を0.1
〜1.0の範囲で組み合わせて使用すると、常温で安定
なO/Wエマルジシンがイ:)られることが示された。0.1 each of lecithin and succinic acid monoglyceride
It has been shown that when used in combination in the range of ~1.0, an O/W emuldicine that is stable at room temperature can be produced.
[試験例31
0/Wエマルシヨンの安定性には脂肪含有量が影響する
が、本発明の方法に使用するレシチンとコハク酸モノグ
リセライドとの組み合わせで常温で安定なO/Wエマル
ジョンの得られる脂肪含有量の適性範囲を得るために試
験を行った。試料の調製、試験方法に付いては、脂肪含
有量以外は試験例1に従った。この試験結果を表3に示
す。[Test Example 31 The stability of an O/W emulsion is affected by the fat content, but the combination of lecithin and succinic acid monoglyceride used in the method of the present invention provides an O/W emulsion that is stable at room temperature. Tests were conducted to obtain a suitable range of amounts. The sample preparation and test method followed Test Example 1 except for the fat content. The test results are shown in Table 3.
−一−−−−−−−−人−3−
試験 脂 肪 乳し上 上部 外観上−−1を
隻−−1q」−一11□−−□375(%)0(渭1)
5(%)良
什−二!5 0 45 4一体個り一
表3に示したように脂肪含有量が40%を越えると、脂
肪浮上、乳しよう分離は生じないがエマルノヨン全体が
固化し、好ましくない。-1----------375 (%) 0 (渭1)
5 (%) Good - 2! 5 0 45 4 As shown in Table 3, if the fat content exceeds 40%, fat floating and whey separation will not occur, but the whole emulsion will solidify, which is not preferable.
以上より本発明は脂肪含有量40%以下のO/Wエマル
ノヨンの製造に適している。From the above, the present invention is suitable for producing O/W emulsion having a fat content of 40% or less.
実 施 例
[実施例11
市販のヤシ油(融点25°C)200Agを70℃に加
温し、市販のレシチン6.0 kg及びコハク酸モノグ
リセライド6.0kgを加えて溶解し、油相部を調製し
た。70℃に加温した水1684AHに市販の脱脂粉乳
50均、カゼインナトリウム50kg及びクエン酸ナト
リウム4に9を加えて溶解し、水相部を調製した。水相
部と油相部を混合し、予備乳化し、プレート式熱交換磯
により140℃で3秒間加熱して滅菌し、無菌均質機に
より1段目250kg/cz” 2段目50 kg/
t:z2の2 Pi均質し、10℃に冷却し、50 (
l xlの無菌紙容器に無菌的に充填し、常温で安定な
O/Wエマルノヨン製品3600個を得た。Examples [Example 11 200 Ag of commercially available coconut oil (melting point 25°C) was heated to 70°C, 6.0 kg of commercially available lecithin and 6.0 kg of succinic acid monoglyceride were added and dissolved, and the oil phase was dissolved. Prepared. An aqueous phase was prepared by adding and dissolving 50 yen of commercially available skim milk powder, 50 kg of sodium caseinate, and 4 to 9 parts of sodium citrate in 1684AH of water heated to 70°C. The aqueous phase and oil phase are mixed, pre-emulsified, sterilized by heating at 140°C for 3 seconds using a plate heat exchanger, and then processed using a sterile homogenizer to produce 250 kg/cz for the first stage and 50 kg/cm for the second stage.
t:z2 2 Pi homogenized, cooled to 10 °C, and heated to 50 (
The mixture was aseptically filled into 1×1 sterile paper containers to obtain 3,600 O/W Emulnoyon products that were stable at room temperature.
この0/Wエマルジヨンを試験例1と同一の方法により
試験した結果、乳しよう分離、及び脂肪浮上がなくすぐ
れた外観を有していた。This O/W emulsion was tested in the same manner as in Test Example 1, and as a result, it had an excellent appearance without whey separation or fat floating.
またこのO/Wエマルジョンをコーヒーに添加した場合
、フェザリング、オイルオフを生ずることなく、コーヒ
ーホワイトナーとして適し、脂肪1゜0%と低くかつ脂
肪球粒子が極端に小さくないため味が淡泊で白濁効果も
強過ぎないのでアメリカンコーヒー用のコーヒーホワイ
トナーとして最適であった。In addition, when this O/W emulsion is added to coffee, it does not cause feathering or oil-off and is suitable as a coffee whitener.It has a low fat of 1.0% and the fat globule particles are not extremely small, so the taste is bland. The whitening effect was not too strong, so it was ideal as a coffee whitener for American coffee.
[実施例21
市販の無塩バター200kgを70〜75℃に加温、溶
融し、市販のレンチ23kgwコハク酸モ/グリセライ
ド3kgを溶解し、油相部を調製した。水456kgと
市販の生クリーム(脂肪45%)300kgを70〜7
5℃に加温し、市販のカゼインナトリウム35kg、リ
ン酸3ナトリウム・12水塩2kgリン酸1ナトリウム
・2水塩1kgを溶解し、水相部を調製した。水相部と
油相部とを混合し、予備乳化し、1段目均質圧力250
kg/cm22段目50kg/am2の2段均質をし、
25℃に冷却し、200iN容の〃ラス壜に充填し密封
した。F値3゜5でレトルト処理し、乳脂肪30%を含
む滅菌されたO/−エマルジョンを得た。[Example 21] 200 kg of commercially available unsalted butter was heated and melted at 70 to 75° C., and 23 kg of commercially available wrench and 3 kg of monosuccinic acid/glyceride were dissolved therein to prepare an oil phase. 456 kg of water and 300 kg of commercially available fresh cream (45% fat) at 70 to 70 kg.
The mixture was heated to 5° C., and 35 kg of commercially available sodium caseinate, 2 kg of trisodium phosphate dodecahydrate, and 1 kg of monosodium phosphate dihydrate were dissolved to prepare an aqueous phase. The aqueous phase and oil phase are mixed and pre-emulsified, and the first homogeneous pressure is 250.
kg/cm2 2nd stage 50kg/am2 homogenization in 2 stages,
The mixture was cooled to 25° C., filled into a 200 iN glass bottle, and sealed. A sterilized O/-emulsion containing 30% milk fat was obtained by retorting at an F value of 3.5.
° この0/−エマルジョンは試験例1と同一の方法に
より試験した結果、乳しよう分離及び脂肪浮上がなく、
すぐれた外観を有していた。° This 0/- emulsion was tested using the same method as Test Example 1, and found that there was no whey separation or fat floating.
It had an excellent appearance.
この07Wエマルノヨンはコーヒー用として料理用とし
て最適である。This 07W emal noyon is ideal for use in coffee and cooking.
[実施例31
市販のヤシ油(融点25℃)140kgを70〜75℃
に加温し、市販のレシチン4人り、コハク酸モノグリセ
ライド4に9を溶解し、油相部を調製した。[Example 31 140 kg of commercially available coconut oil (melting point 25°C) was heated to 70-75°C
The oil phase was prepared by dissolving 4 parts of commercially available lecithin and 9 parts in 4 parts of succinic acid monoglyceride.
水1516kgを70〜75℃に加温し、市販の脱脂粉
乳330Ag、クエン酸ナトリウム6kgを溶解し、水
相部を調製した。水相部と油相部を混合し、予備乳化し
、直接式加熱滅菌磯で150℃で3秒滅菌し、無菌均質
機により1段目200にり/C122段目50kg/c
II2で2段均質し20℃に冷却し、1000zlの無
菌紙容器に無菌的に充填し、O/Wエマルジaン製品1
800個を得た。1516 kg of water was heated to 70 to 75°C, and 330 Ag of commercially available skim milk powder and 6 kg of sodium citrate were dissolved therein to prepare an aqueous phase. The aqueous phase and oil phase are mixed, pre-emulsified, sterilized for 3 seconds at 150°C in a direct heat sterilization oven, and the first stage weighs 200 kg/c in a sterile homogenizer/C122 second stage 50 kg/c
Homogenize in two stages with II2, cool to 20°C, fill aseptically into a 1000 zl sterile paper container, and prepare O/W emulsion product 1.
Obtained 800 pieces.
この07−エマルションを試験例1と同一の方法により
試験した結果、乳しよう分離及び脂肪浮上がなく、すぐ
れた外観を有し、濃縮代用乳として最適であった。This 07-emulsion was tested in the same manner as Test Example 1, and as a result, it was found to be free of whey separation and fat floating, had an excellent appearance, and was most suitable as a concentrated milk substitute.
[実施例4]
実施例1の方法と同一の方法でヤシ油(融点25℃)6
00Ag、レシチン10kg、コハク酸モノグリセライ
ド10に、、カゼインナトリウム1001g及びクエン
酸ナトリウム6kg、水1274Agを用いてO/In
エマルジジンヲ得り。[Example 4] Coconut oil (melting point 25°C) 6 was prepared in the same manner as in Example 1.
O/In using 00Ag, lecithin 10kg, succinic acid monoglyceride 10, sodium caseinate 1001g, sodium citrate 6kg, and water 1274Ag.
I got the emulsion.
このO/Wエマル′)=Jンを試験例1と同一方法で試
験したところ乳しよう分離及び脂肪浮上もなく外観も良
好であった。When this O/W emul was tested in the same manner as in Test Example 1, it was found to have a good appearance without whey separation or fat floating.
[参考例11
実施例4で得たO/Wエマルジ3ン10に9、常法によ
り得たコーヒー抽出液85に9、砂糖5kg、を混合し
、砂糖が溶解してから、200irl容の缶に充填し、
密封し、F値3.5でレトルト滅菌し、25℃に冷却し
て、コーヒードリンクを得た。[Reference Example 11 Mix 3 to 10 of the O/W emulsion obtained in Example 4, 9 to 10 of the coffee extract obtained by a conventional method, and 5 kg of sugar, and after the sugar has dissolved, pour into a 200 irl can. Fill it with
It was sealed, retort sterilized at an F value of 3.5, and cooled to 25°C to obtain a coffee drink.
このコーヒードリンクは常温流通においても脂7 肪浮
ヒなど起こさず安定であった。This coffee drink was stable without causing fat floatation even when distributed at room temperature.
発明の効果
本発明の方法によって奏せられる効果は次の通りである
。Effects of the Invention The effects achieved by the method of the present invention are as follows.
(1) レシチンとコハク酸モ/グリセライドを各々0
.1〜1.()%の範囲で併用して使用することにより
、特に高圧の均質機を用いることなく、常温で乳しよう
分離、脂肪浮上などを起こすことなしに流通におくこと
ができる、振動や温度変化に安定な0/IIIエマルジ
ヨンを調製することが出来る。(1) Lecithin and succinate/glyceride are each 0
.. 1-1. By using them together in the range of Stable 0/III emulsions can be prepared.
(2)脂肪球粒子を極端に小さくすることなく常温で安
定なO/−エマルションを得ることが出来、アメリカン
コーヒー用のコーヒーホワイトナーなと利用範囲の広い
0/IIIエマルジヨンの調整が可能である。(2) It is possible to obtain an O/- emulsion that is stable at room temperature without making fat globule particles extremely small, and it is possible to prepare an O/III emulsion that can be used in a wide range of applications, such as coffee whitener for American coffee. .
(3)本発明により得られたO/Inエマルジョンはコ
ーヒー、果汁、砂糖、香辛料、調味料などの水溶液で希
釈することにより、各種ドリンク、ドレッシングなどの
脂肪原料として利用することができ、この最終製品もま
た、常温流通において乳しよう分離、脂肪浮上など生ず
ることなく安定である。(3) The O/In emulsion obtained by the present invention can be used as a fat raw material for various drinks, dressings, etc. by diluting it with an aqueous solution of coffee, fruit juice, sugar, spices, seasonings, etc. The product is also stable during distribution at room temperature without any whey separation or fat floating.
Claims (1)
型エマルジョンの製造法において、乳化剤として最終製
品の少なくとも0.1重量%のレシチン及び最終製品の
少なくとも0.1重量%のコハク酸モノグリセライドを
使用することを特徴とする常温で安定な水中油型エマル
ジョンの製造法。 [2]0.2〜0.8重量%のレシチンを使用すること
を特徴とする特許請求の範囲第1項に記載の常温で安定
な水中油型エマルジョンの製造法。 [3]0.2〜0.8重量%のコハク酸モノグリセライ
ドを使用することを特徴とする特許請求の範囲第1項又
は第2項のいずれかに記載の常温で安定な水中油型エマ
ルジョンの製造法。[Scope of Claims] [1] A method for producing a sterilized oil-in-water emulsion containing 40% by weight or less of oil or fat, comprising at least 0.1% by weight of lecithin in the final product as an emulsifier and at least 0.1% by weight of the final product as an emulsifier. A method for producing an oil-in-water emulsion stable at room temperature, characterized by using succinic acid monoglyceride in an amount of % by weight. [2] The method for producing an oil-in-water emulsion stable at room temperature according to claim 1, characterized in that 0.2 to 0.8% by weight of lecithin is used. [3] An oil-in-water emulsion stable at room temperature according to claim 1 or 2, characterized in that 0.2 to 0.8% by weight of succinic acid monoglyceride is used. Manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60234923A JPS6295133A (en) | 1985-10-21 | 1985-10-21 | Production of oil-in water emulsion stable at ordinary temperature |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60234923A JPS6295133A (en) | 1985-10-21 | 1985-10-21 | Production of oil-in water emulsion stable at ordinary temperature |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6295133A true JPS6295133A (en) | 1987-05-01 |
JPH042303B2 JPH042303B2 (en) | 1992-01-17 |
Family
ID=16978399
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60234923A Granted JPS6295133A (en) | 1985-10-21 | 1985-10-21 | Production of oil-in water emulsion stable at ordinary temperature |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6295133A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5960631A (en) * | 1996-01-16 | 1999-10-05 | Toyota Jidosha Kabushiki Kaisha | Supercharging pressure control device |
JP2012504407A (en) * | 2008-10-06 | 2012-02-23 | ネステク ソシエテ アノニム | Low protein and protein free liquid creamer, liquid creamer concentrate and powdered creamer, and methods for producing them |
JP2012210162A (en) * | 2011-03-30 | 2012-11-01 | Morinaga Milk Ind Co Ltd | Modified milk powder, method of production of the same, and oxidation inhibitor |
JP2019037950A (en) * | 2017-08-28 | 2019-03-14 | 理研ビタミン株式会社 | Emulsification stabilizer for oil-in-water emulsion compositions |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59216545A (en) * | 1983-05-23 | 1984-12-06 | Kao Corp | Double-emulsified fat and oil composition |
JPS59216628A (en) * | 1983-05-23 | 1984-12-06 | Kao Corp | Double emulsified oil and fat composition |
-
1985
- 1985-10-21 JP JP60234923A patent/JPS6295133A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59216545A (en) * | 1983-05-23 | 1984-12-06 | Kao Corp | Double-emulsified fat and oil composition |
JPS59216628A (en) * | 1983-05-23 | 1984-12-06 | Kao Corp | Double emulsified oil and fat composition |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5960631A (en) * | 1996-01-16 | 1999-10-05 | Toyota Jidosha Kabushiki Kaisha | Supercharging pressure control device |
JP2012504407A (en) * | 2008-10-06 | 2012-02-23 | ネステク ソシエテ アノニム | Low protein and protein free liquid creamer, liquid creamer concentrate and powdered creamer, and methods for producing them |
JP2012210162A (en) * | 2011-03-30 | 2012-11-01 | Morinaga Milk Ind Co Ltd | Modified milk powder, method of production of the same, and oxidation inhibitor |
JP2019037950A (en) * | 2017-08-28 | 2019-03-14 | 理研ビタミン株式会社 | Emulsification stabilizer for oil-in-water emulsion compositions |
Also Published As
Publication number | Publication date |
---|---|
JPH042303B2 (en) | 1992-01-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20190069583A1 (en) | Liquid plant-based creamers with natural hydrocolloids | |
EP3432726A1 (en) | Nut based liquid creamers and method of making thereof | |
JP7256800B2 (en) | Creamer with improved texture/mouthfeel and method of making same | |
US20210076695A1 (en) | Dairy product and process | |
JP5710893B2 (en) | Method for producing cheese emulsion, cheese emulsion, and milk-containing beverage using the same | |
JP4508729B2 (en) | Vegetable oil composition and beverage containing the same | |
CN109310102A (en) | Coffee creamer and preparation method thereof of the liquid based on coconut | |
JP2004267013A (en) | Composition for beverage | |
TWI673005B (en) | Stirring compound cream | |
WO2015022961A1 (en) | Whipped compound cream containing fresh cream | |
KR20200104914A (en) | Cream composition optimized for foaming system | |
JPS6295133A (en) | Production of oil-in water emulsion stable at ordinary temperature | |
JP2015533515A (en) | Sparkling beverage composition and method for producing the same | |
JP5893349B2 (en) | Oil-in-water emulsified oil / fat composition for producing cream for beverage and method for producing the same | |
JP2537655B2 (en) | Dairy beverage without fat separation during storage and method for producing the same | |
WO2017078114A1 (en) | Milk beverage and method for production of same | |
Campbell et al. | Cream alternatives | |
JP2788178B2 (en) | Oil-and-fat-containing food in a sealed container and its production method | |
JP6022174B2 (en) | Milk fat cream and method for producing the same | |
JP3679321B2 (en) | Oil and fat-containing food in sealed containers and process | |
JP7385998B2 (en) | Liquid beverage and its manufacturing method | |
JP4347660B2 (en) | Oil-in-water emulsified oil and fat composition | |
RU2784671C2 (en) | Whiteners with improved texture/taste sensations and their production method | |
JP2017201927A (en) | Edible foaming cream and edible whipped cream | |
JPH07163324A (en) | Carbonated beverage contained in hermetically sealed container |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |