JPS6312249A - Production of salt-containing oil-in water type emulsion foaming property - Google Patents

Abstract

PURPOSE:To regulate the average particle diameter of fat spheres in an oil-in- water type emulsion and to obtain the titled emulsion having good and stable foaming characteristics, by using lecithin as an emulsifying agent of an oil phase component, protein as a water phase component and fats and oils having an adjusted solid fat ratio as fats and oils. CONSTITUTION:(A) 40-55wt% oil phase component obtained by dissolving 0.4-5wt% based on oil phase component of lecithin in fats and oils having 15-40wt% solid fat ratio at 10 deg.C is blended with (B) 60-45wt% water phase component obtained by dissolving 7-12wt% based on water phase component of protein (rennet, casein, etc.) in water. The blend is emulsified to make the average particle diameter of the fat spheres into <=1mum. 100pts.wt. of the prepared oil-in-water type emulsion is mixed with >=1.5pt.wt. salt while stirring.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a saline oil-in-water emulsion, and more particularly, to a stable saline oil-in-water emulsion having good foaming properties.
More specifically, the present invention relates to a salt-containing oil-in-water emulsion that has foaming properties that can be used in the same way as butter or margarine when whipped.

The salt-containing oil-in-water emulsion of the present invention can be used in the same applications as ordinary oil-in-water emulsions in its original state, such as:
In addition to being used as a raw material for cream, ice cream, or whipped cream, it can also be used in a whipped state for purposes similar to butter, margarine, or spreads.

[Technical background and explanation of conventional technology]

Conventionally, butter and margarine are representative foods containing salt that are used for coating breads. These are water-in-oil emulsions, where the fat or oil is the continuous phase of the food.

Therefore, the flavor mainly comes from fats and oils. In recent years, water-in-oil spreads with reduced fat content have been developed, but oil-in-water emulsions that can replace butter and margarine have not yet been developed. In particular, when used in products that can be used at high temperatures, such as toasted bread, the structure of the oil-in-water emulsion changes drastically due to heat, resulting in a sudden decrease in viscosity. At present, no oil-in-water emulsion has been developed that can be used for spraying at high temperatures.

The present inventors have been conducting research on oil-in-water emulsions for many years, and found that lecithin was used as the emulsifier for the oil phase component of the oil-in-water emulsion, native substances were used for the water phase component, and the solid fat ratio was By using adjusted fats and oils and finely adjusting the average diameter of fat globules in the oil-in-water emulsion, it has good foaming properties and can be used in the same way as paste foods even at high temperatures in a foamy state. It was discovered that an oil-type emulsion can be obtained, and the present invention was achieved based on this knowledge.

[Object of the invention and summary of the invention]

The object of the present invention is to provide a stable salt-containing oil-in-water emulsion with good foaming properties, and in particular, in the foam state, it is similar to paste foods (butter, margarine or spread) even at high temperatures. The object of the present invention is to provide a salt-containing oil-in-water emulsion that can be used.

In the present invention, the solid fat ratio in IO'C is 15 to 40%.
(by weight) of oil and fat, add and dissolve 0.4 to 5% (by weight) of lecithin based on the oil phase component to prepare an oil phase component;
Prepare the water phase component by dissolving 7 to 12% (by weight) of the protein in the water phase component in water.
45% (by weight) of the aqueous phase component and 40 to 40% (by weight) of the oil-in-water emulsion.
Mixing 55% (weight f!k) of oil phase components and emulsifying the resulting mixture to prepare an oil-in-water emulsion in which the average particle size of fat globules is 1 μ or less; Add at least 1.5 parts (by weight) of common salt to 100 parts (by weight) of the oil-in-water emulsion and stir to form a foamy a This is a method for producing a salt-containing oil-in-water emulsion that can be used in the same way as butter, margarine, or spread (in a whipped state).

In the method for collating saline oil-in-water emulsions of the present invention, the oil phase component can be added to the aqueous phase component in an amount of 45 to 55% (by weight) of the oil-in-water emulsion, and the preparation of the aqueous phase component As the protein supplement, one selected from the group consisting of renezut casein, acid casein, alkali salts thereof, desalted skim milk powder, desalted skimmed milk powder, and mixtures thereof can be used, and further an aqueous phase component Emulsification of the mixture obtained by adding oil phase components to the pre-emulsified mixture can be carried out by homogeneous emulsification under high pressure using a pre-emulsified mixture. It can be carried out at high pressures of /cIA.

The salt-containing oil-in-water emulsion produced according to the present invention is stable despite containing salt, has good foaming properties, and can be applied to hot toasted bread in the foamed state. It maintains a good foamy state and can be used as butter, margarine or spread.

[Detailed Description of the Invention] The average particle diameter of fat globules in this specification was measured using a centrifugal particle size distribution analyzer [manufactured by Nunyu Seisakusho (CAPA-500 model)] at a centrifugal speed of 3000 rpm and a particle spacing of 0.5.
The particle size distribution of fat globules in the oil-in-water emulsion with a particle size in the range of 0.5 μ to 8 μ is measured under μ conditions, and this is the particle size when the cumulative particle size distribution reaches 50%.

The salt-containing oil-in-water emulsion having foaming properties of the present invention is produced by the method described below.

Lecithin of 0.4 to 5% (fl weight) of the oil phase component was added to an oil with a solid fat ratio of 15 to 40% (weight) at 10°C, melted in a heating bath with stirring, and heated to 70 to 80°C. The oil phase component of the oil-in-water emulsion is prepared.

Separately, 7 to 12% (by weight) of the protein in the aqueous phase component was dissolved in water by heating at 70 to 80°C while stirring.
C to prepare the aqueous phase component of the oil-in-water emulsion.

In preparing the aqueous phase components, a small amount of phosphate can be added when dissolving the protein. Any phosphate can be used as long as it is used in food processing.

Take an aqueous phase component in an amount of 60 to 45% (by weight) of the oil-in-water emulsion, add thereto an oil phase component in an amount of 40 to 55% (by weight) of the oil-in-water emulsion, and mix; The resulting mixture was pre-emulsified by a conventional method (e.g. vigorous stirring with a super mixer), sterilized if necessary, and the resulting pre-emulsified liquid was maintained at a temperature of 70-80'C and heated in a high-pressure homogenizer. using high pressure (e.g. 400-900 Kg
/cat) to adjust the average particle size of fat globules to less than llI, and the obtained emulsion is rapidly cooled to 10"C to obtain an oil-in-water emulsion.The obtained oil-in-water emulsion Add at least 1.5 parts (by weight) of common salt to 100 parts (by weight) of the product, mix and dissolve uniformly by stirring, and sterilize if necessary to obtain a salt-containing oil-in-water emulsion with foaming properties. .

Any fat or oil can be used in the preparation of the oil phase component as long as it has a solid fat ratio of 15 to 40% (by weight) in 106C. For example, common edible animals and plants, mixed fats and oils thereof, etc.

The solid fat ratio of fats and oils is determined by the magnetic resonance spectroscopy [B.
L. Madison & R. Seahill; Journal of the American Oil Chemists Society (B.L., Madlson & R.C0I(I)
ll: Journal of the Affie
rlCan 011Chemist's 5ocie
ty) Vol. 55, No. 3, p. 328 (1978)].

Any commercially available lecithin can be used in preparing the oil phase component.

Proteins used in the preparation of the aqueous phase component include casein such as rennet casein or acid casein, alkali casein salts such as sodium caseinate, desalted skim milk, desalted skim milk powder, buttermilk, buttermilk e411'i! Putter milk, powdered putter milk, enzymatic decomposition products thereof, or mixtures thereof can be used.

As the common salt to be mixed and dissolved in the oil-in-water emulsion, ordinary common salt, salt-based salt-based salt, such as miso powder, flavored salt, and mixtures thereof can be used.

The foaming salt-containing oil-in-water emulsion of the present invention prepared as described above has good foaming properties, that is, moderate overrun, and good shape retention for a long time even at room temperature and cold temperature. Furthermore, it can be used for coating purposes even at high temperatures, and can be used for purposes similar to margarine and the like.

In the following, the present invention will be explained in further detail by showing test examples.

[Test Example 1] The relationship between the oil content of an oil-in-water emulsion and the characteristics of a salt-containing oil-in-water emulsion having foaming properties was tested.

(Hereinafter, an oil-in-water emulsion may be referred to as an emulsion.) (1) Sample preparation The solid fat ratio in IQ'C is 24% (weight!!k) (l
Commercially available milk fat with a value measured by magnetic resonance spectroscopy at A salt-containing oil-in-water emulsion was prepared in the same manner as in Example 1, except that 100 parts (weight) of the oil-in-water emulsion was changed to 2.0 parts (weight), and this was used as a sample.

In addition, as a comparative sample, commercially available 45% fresh cream, 47
96 cream was used. Note that 2 parts (by weight) of common salt was mixed and dissolved in 100 parts (by weight) of these creams.

(2) Test method ■ Measurement of particle size distribution of fat globules Dilute the sample 500 to 2000 times with distilled water, and use a centrifugal automatic particle size distribution analyzer (manufactured by @Ba Seisakusho) to measure the particle size distribution of fat globules. It was measured.

(2) Measurement of stability of salt-containing oil-in-water emulsion Sample 6 after addition of salt was kept in a refrigerator for 3 days, and changes in fluidity were judged from appearance.

Good: Maintains the fluidity properties when dichloride is added, and does not cause changes such as thickening or solidification.

Defective: Changes such as thickening or solidification have occurred.

■ Whipping method Sample 400- was mixed with a Kenwood mixer (manufactured by Aikogo Seisakusho Co., Ltd.) at a starting temperature of 8°C, an ending temperature of 12°C, and a rotation speed of 12
It was whipped at 0 rpm.

(1) Measurement of shape retention The whipped sample was scooped out with a spoon and the condition was observed.

The structure is smooth and the air bubbles are so minute that they cannot be observed with the naked eye. Something that has no fluidity and is paste-like.

Poor: The tissue is rough, bubbles are visible to the naked eye, or there is fluidity.

(2) Measurement of cold storage stability The whipped sample was placed in a beaker and kept in a sealed state in a refrigerator, and the condition was evaluated after 3 days.

Good: No tissue changes, no bubble growth, and no waste water.

If there is a change in the structure of the defective structure, the growth of bubbles, or the occurrence of water expansion.

(1)-3 Measurement of shape retention at high temperatures The determination was made by observing the state of the whipped sample applied to freshly baked bread.

Good: When applied, it does not cause bubble growth or increase fluidity and run off.

Defective: When applied, the structure becomes rough, fluidity increases, and it runs off.

■-4 Overrun measurement What is the overrun (%) of the whipped sample? , calculated using the formula.

Overrun (%): -□×100 In the formula, A: Weight of a sample with a constant volume <y> B: Weight of a whipped sample with the same volume (g) (3) Test results The test results are shown in Table 1. That's right.

(Left below) According to Table 1, samples made of oil-in-water emulsions with an oil content of less than 40% (by weight) have poor foaming properties and are not suitable for application or for use similar to margarine. Samples consisting of oil-in-water emulsions in which the fat content of the oil-in-water emulsions exceeded 55% (by weight) were unstable oil-in-water emulsions and had poor foam properties.

On the other hand, samples using oil-in-water emulsions with an oil/fat content of 40 to 5,596 (weight) had good stability of the oil-in-water emulsions, and the whipped oil-in-water emulsions had good shape retention and cold storage stability. It had good high-temperature shape retention and moderate overrun.

Commercially available creams containing salt have poor stability and poor foaming properties, and cannot be used as food products for coating, similar to margarine and the like.

[Test Example 2] The relationship between the mixing ratio of an oil-in-water emulsion and common salt and the characteristics of a salt-containing oil-in-water emulsion having foaming properties was tested.

(1) Preparation of sample The mixing ratio of oil-in-water emulsion and common salt was adjusted to 100% oil-in-water emulsion.
The amount of salt was adjusted to 1.0 to 5.0 parts (by weight), the fat content of the oil-in-water emulsion was adjusted to 50% (by weight), and the amount of protein was adjusted to 50% (by weight) relative to the water phase component. against 9
In the same manner as in Example 1 except that it was expressed as % (weight),
A saline oil-in-water emulsion was prepared and used as a sample.

(2) Test method Measurement of particle size distribution, stability, and foam characteristics of fat globules was performed in Test Example 1.
It was done in the same way.

(3) Test results The test results were as shown in Table 2.

(Margins below) According to Table 2, samples containing less than 1.5 parts (by weight) of salt added to 100 parts (by weight) of oil-in-water emulsion have poor shape retention,
The cold storage property and high temperature storage property were poor.

The salt added to 100 parts (by weight) of the oil-in-water emulsion is 1.
When the sample was tested with 5 parts (by weight) or more, the whipped sample had good shape retention, cold storage stability, and high temperature storage stability, and was a good product with a moderate overrun.

[Test Example 3] The relationship between the lecithin content of the oil-in-water emulsion and the characteristics of the salt-containing oil-in-water emulsion was tested.

(1) Sample preparation The lecithin content was 0.2 to 5.4% (weight) based on the oil phase component, and the amount of protein was 9% (weight) based on the water phase component.
weight) and the fat content of the oil-in-water emulsion to 5.
A salt-containing oil-in-water emulsion was prepared in the same manner as in Example 1, except that the amount was 0% (by weight), and this was used as a sample.

(2) Test method Measurement of particle size distribution, stability, and foam characteristics of fat globules was performed in Test Example 1.
It was done in the same way.

(3) Test results The test results were as shown in Table 3.

(Left below) According to Table 3, the ratio of lecithin to fat is 0.2
% (weight) sample also had poor stability and the average particle size of fat globules exceeded llI. Foam properties are also poor.

In addition, a sample in which the ratio of lecithin to oil and fat was 5.4% (by weight) similarly had poor stability and poor foaming properties.

Samples with a ratio of lecithin to oil and fat of 0.4 to 5% (weight) have good stability, and whipped samples also have good shape retention, cold storage stability, and high temperature retention, and have a moderate overrun. It was a good product with

Similar tests were conducted by changing the type of oil and fat content and protein content of the sample, but similar results were obtained in each case.

[Test Example 4] The relationship between the content of native substances in an oil-in-water emulsion and the characteristics of a salt-containing oil-in-water emulsion was tested.

(+) Sample preparation: The content of native substances relative to the aqueous phase component was varied from 6 to 13% (by weight), and lecithin was added to 3% (by weight) relative to the oil phase component.
weight) and further increase the fat content of the oil-in-water emulsion by 50%.
(weight) A salt-containing oil-in-water emulsion was prepared in the same manner as in Example 1, and this was used as a sample. The source material used was sodium caseinate (produced in New Zealand).

(2) Test method The particle size distribution, stability and foam characteristics of fat globules were measured using the same method as in Test Example 1.

(3) Test results The test results were as shown in Table 4.

(Margin below) According to Table 4, the protein content in the aqueous phase component is 6% (
In the sample of heavy weight Wk), the average particle size of fat globules exceeds 1 μ, the stability is poor, and the foaming properties are also poor. Furthermore, none of the samples with a protein content of 13% (by weight) in the aqueous phase component showed the desired properties.

Samples with 7-12% (by weight) protein in the aqueous phase component have good stability. The whipped sample had good shape retention, cold storage, and high temperature storage, and was a good product with moderate overrun.

Similar tests were conducted by changing the type of oil and fat content of the sample, but similar results were obtained in each case.

[Test Example 5] A test was conducted on the relationship between the solid fat ratio at 10°C of the oil in the oil-in-water emulsion and the characteristics of the salt-containing oil-in-water emulsion.

(1) Sample preparation 0% (weight) and 52.5% (weight) solid fat ratio (
Commercially available rapeseed oil and coconut oil (measured by nuclear magnetic resonance spectroscopy at 10°C) were mixed to obtain lO'C.
An oil or fat having a solid fat ratio of 10 to 52.5% (by weight) was prepared. A salt-containing oil-in-water emulsion was prepared in the same manner as in Example 1, except that these oils and fats were used and the bimolar content was 8% (by weight) based on the aqueous phase component. was used as a sample.

(2) Test method The particle size distribution, stability and foam characteristics of fat globules were measured using the same method as in Test Example 1.

(3) Test results The test results were as shown in Table 5.

(The following is a blank space) According to Table 5, the sample with a solid fat ratio of 10% (weight) at 10'c of fat and oil has poor foaming characteristics. In addition, a sample with a solid fat ratio of 52.5% (weight) in 10'(:) of oil and fat had poor stability and poor foaming properties.

Samples with a solid fat ratio of 15 to 40% (by weight) at 10°C have good stability. The whipped sample had good shape retention, cold storage, and high temperature storage, and was a good product with moderate overrun. Note 1.
Similar tests were conducted by changing the type of oil and fat content of the sample, but similar results were obtained in each case.

[Test Example 6] The relationship between the average particle diameter of fat U3 spheres of the oil-in-water emulsion and the characteristics of the salt-containing oil-in-water emulsion was tested.

(+) Sample preparation The homogenizing pressure was changed to 200-9ooKq/c/l, and the average particle size of fat globules in the oil-in-water emulsion was 0.79-1.35μ.
The fat content of the oil-in-water emulsion was adjusted to 45% (
Heavy! ! A salt-containing oil-in-water emulsion was prepared in the same manner as in Example 1, except that the amount of protein was added at a ratio of 10% (by weight) to the aqueous phase component. It was used as a sample.

(2) Test method The particle size distribution, stability and foam characteristics of fat globules were measured using the same method as in Test Example 1.

(3) Test results The test results were as shown in Table 6.

(The following is a blank space) According to Table 6, samples in which the average particle size of fat globules exceeds 1 μ have poor stability and poor foaming properties.

On the other hand, samples with an average particle diameter of fat globules of 1μ or less have good stability, and the whipped samples also have good shape retention, cold storage stability, and high temperature retention, and have a moderate overrun. It was a good product.

Note that similar tests were conducted by changing the type of fat, the fat content of the sample, and the proportion of emulsifier, but similar results were obtained in all cases.

Examples of implementation of the present invention are shown below, but the present invention is not limited to these examples.

Example 1 The fat content in the oil-in-water emulsion was 55% (weight), and the amount of salt was 1% (by weight) per 100 parts (weight) of the oil-in-water emulsion.
．． A saline oil-in-water emulsion with foaming properties of 5 parts (by weight) was produced.

Butter oil [from New Sealant, solid fat ratio in lOoC: 24%, fat percentage: 100%] 59.3K
Add 9 [corresponding to about 2% (weight) to the oil phase component] to 1.2 g of nilecithin [manufactured by Ajino'x Co., Ltd.], and make 80
The oil phase component of the oil-in-water emulsion was prepared by heating to °C, stirring and melting, and maintaining this at that temperature.

Separately, water 43.7 K9, sodium caseinate, produced in New Zealand) 5.5 to 9 (corresponding to about 11% (weight) to the water phase components), sodium hexametaphosphate 0.3 Kg [water phase component (equivalent to about 0.6% (weight))], heated to 80°C, stirred and dissolved, and maintained at that temperature to prepare an aqueous phase component of an oil-in-water emulsion.

Add the oil phase component to this water phase component, and add the mixture to T.
Heat sterilization was performed at 80°C for 15 minutes using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and the resulting mixture was sterilized at a temperature of 80°C and 6ooKg/J using a high-pressure homogenizer (manufactured by Sankyu Kikai Kogyo Co., Ltd.). Homogenization at pressure followed immediately by quenching to 10'C gave an oil-in-water emulsion of 9 to 100.

To this oil-in-water emulsion 100, add 1.5 kg of common salt to 9, and mix the mixture into a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
The mixture was stirred to dissolve the common salt, yielding a salt-containing oil-in-water emulsion with foaming properties.

The stability and foaming properties of this saline oil-in-water emulsion were tested in the same manner as in Test Example 1. As a result, the stability was good, and the shape retention, cold storage, and high temperature storage properties of the whipped samples were also good, and the overrun was 68%.

Example 2 The fat content in the oil-in-water emulsion was 50% (weight), and the amount of salt was 1% (by weight) per 100 parts (weight) of the oil-in-water emulsion.
- A salt-containing oil-in-water emulsion having a foaming property of 5 parts (by weight) was produced.

Commercially available salted butter [fat percentage = 80% (weight)] 62 and 9 were heated to 80°C, and lecithin [manufactured by Ajinomoto Co., Inc.] was added.
Add IKg (equivalent to approximately 2% (weight) of fats and oils), stir and dissolve to prepare an oil phase component (including a portion of the water phase) of an oil-in-water emulsion, and maintain this at that temperature. did.

Separately, water 32.7 to 9 and sodium caseinate (produced in New Zealand) 4 to 9 (approximately 8% to the water phase components)
(weight)], sodium hexametaphosphate 0.3
9 (corresponding to about 0.6% (weight It) based on the water phase components) was heated to 80°C, stirred, and maintained at that temperature to form an oil-in-water emulsion. An aqueous phase component was prepared.To this aqueous phase component, the oil phase component (containing a portion of the aqueous phase) of the oil-in-water emulsion was added, and the mixture was placed in a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). ) for 10 minutes at 80°C to pre-emulsify, then heat sterilize at 85°C for 15 minutes. temperature of C and 700 to 9/
Homogenization was carried out at a pressure of J to obtain 95 kg of oil-in-water emulsion. At 80°C, this oil-in-water emulsion 95
Salt 1.45 to 9 (100 parts of oil-in-water emulsion (heavy f!
Add salt equivalent to about 1.5 parts (weight) to k), stir to dissolve the salt using a homo mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and immediately add to IO″c. A saline-containing oil-in-water emulsion 92, which was cooled to become foamy, was obtained.

The stability and foaming properties of this saline oil-in-water emulsion were tested in the same manner as in Test Example 1. As a result, the stability was good, and the shape retention, cold storage, and high temperature storage properties of the whipped samples were also good, and the overrun was 79%.

〔Effect of the invention〕

The salt-containing oil-in-water emulsion having foaming properties of the present invention is stable despite containing a large amount of salt.

The salt-containing oil-in-water emulsion having foaming properties of the present invention has good foaming properties, that is, when whipped, it has good shape retention and can be stored well for a long time under both cold and high temperature conditions. It is possible to maintain the status quo.

The whipped salt-containing oil-in-water emulsion having foaming properties of the present invention can be used in the same applications as putter, margarine, spread, etc., and has a low fat content.

Claims (3)

[Claims] (1)a) Solid fat ratio at 10℃ is 15-40% (
b) To water, add 0.4 to 5% (by weight) of lecithin based on the oil phase component and melt it to prepare an oil phase component; b) Add 7 to 12% (by weight) of the water phase component to water c) dissolving 40-55% (by weight) of the oil-in-water emulsion in the aqueous phase component of 60-45% (by weight) of the oil-in-water emulsion; ) and emulsifying the resulting mixture to prepare an oil-in-water emulsion in which the average particle size of fat globules in the oil-in-water emulsion is 1 μ or less; and d) the obtained oil-in-water emulsion. Oil-in-water emulsion 10
A method for producing a salt-containing oil-in-water emulsion having foaming properties, comprising: adding at least 1.5 parts (by weight) of common salt to 0 parts (by weight) and stirring to mix uniformly. (2) The salt-containing water having foaming properties according to claim 1, wherein the oil phase component is added to the water phase component at 45 to 55% (by weight) of the oil-in-water emulsion. A method for producing a medium oil emulsion. (3) The protein in the preparation of the aqueous phase component is rennet,
Claim 1 or 1, characterized in that the milk is selected from the group consisting of casein, acid casein, alkali salts of these caseins, demineralized skim milk powder, demineralized skim concentrated milk, and mixtures thereof. A method for producing a salt-containing oil-in-water emulsion having foaming properties according to item 2.