JPS6295133A - Production of oil-in water emulsion stable at ordinary temperature - Google Patents

Abstract

PURPOSE:To improve the stability of the title emulsion to vibration and temp. changes by adding >=0.1wt% lecithin and >=0.1wt% succinic acid monoglyceride to the oil-in-water emulsion contg. <=40wt% fat and oil. CONSTITUTION:From 0.1 to 1.0wt% lecithin and0.1-1.0wt% succinic acid monoglyceride are added to animal and vegetable oil and fat, and the mixture is heated and melted to form an oil-phase part. The content of the oil-phase part in the end product is regulated to <=40wt% or preferably to 10-30wt%. Meanwhile, a milky component such as skim milk and/or hydrocarbons are incorporated to prepare the water-phase part. The oil-phase part and the water- phase part are heated to 60-80 deg.C and mixed to preliminarily emulsify the mixture. The material is sterilized, then homogenized under sterile conditions, cooled to <=25 deg.C, and filled din a sterile container under sterile conditions. The container is then tightly sealed.

Description

[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.

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.

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.

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.

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.

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.

Therefore, most of O/W Emaruno's products are distributed at cold temperatures, and room temperature distribution is limited to relatively short distribution periods.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Another object of the present invention is to provide a sterile O/W emulsion.

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.

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.

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.

Both lecithin and mosuccinate/glyceride used in the present invention are commercially available products.

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.

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.

The 0/W emulsion is produced by a conventional method as follows.

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.

Seal. Alternatively, it may be pre-emulsified, homogenized, cooled to below 25°C, filled into bottles, cans, pouches, etc., and then retort sterilized.

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.

There are no special restrictions on sterilization methods, for example bottles.

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.

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.

In the method of the present invention, lecithin and succinic acid/glyceride are used in combination as emulsifiers for homogenization.

Sterilization provides a stable product that can be distributed at room temperature.

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.

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.

These final products also have a stable 0/W in normal temperature distribution.
It is Emal Noyon.

For production Next, the method of the present invention will be further explained in detail with reference to test examples.

[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) 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.

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.

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) 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) 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) 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) 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.

(:)) 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.

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.

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.

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.

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.

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.

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.

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- 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.

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.

[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.

-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.

From the above, the present invention is suitable for producing O/W emulsion having a fat content of 40% or less.

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.

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.

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.

[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.

° 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.

This 07W emal noyon is ideal for use in coffee and cooking.

[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.

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.

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.

[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.

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.

[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.

This coffee drink was stable without causing fat floatation even when distributed at room temperature.

Effects of the Invention The effects achieved by the method of the present invention are as follows.

(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) 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) 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)

[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.