JPWO2004041002A1 - Low oil foaming oil-in-water emulsion - Google Patents

Abstract

The object of the present invention is a low oil content foaming property with excellent emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor despite low oil content of 10 to 25% by weight. It is to provide an oil-in-water emulsion and a method for producing the same. The total solid content is 20 to 45% by weight, the fat and oil content is 10 to 25% by weight, and the non-oil component in the total solid content is 1 to 10% by weight of the non-fat milk solid content and the sugar is 1 to 25% by weight. In the oil-in-water emulsion and the method for producing the same, the average particle size of the oil droplets in the oil emulsion is in the range of 0.4 to 2.0 μm, and the overrun is 50 to 140%. is there.

Description

  The present invention relates to a low-oil foaming oil-in-water emulsion (whipped cream) used for toppings such as cakes and sand. More specifically, the present invention relates to a low-oil foaming oil-in-water emulsion excellent in high emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor, and a method for producing the same.

  In recent years, the diversification of eating habits and the increase in health consciousness have required foods to be reduced in calories, lighter, softened, etc. The flavor of foaming oil-in-water emulsions (whipped cream) It tends to reduce fats and oils for lightening and reducing calories. Most conventional whipped creams have a fat content of 40 to 50% by weight. This is because the oil and fat cream below that level cannot obtain a moderate hardness that gives a creamy texture when whipped, or even if it can, the shape retention, mouth meltability and flavor after whipping can be maintained. was difficult. Therefore, in order to solve these problems, Japanese Patent Publication No. 62-118855 proposes to selectively add a large amount of a specific emulsifier, but it has a flavor derived from the emulsifier, and the original flavor of the cream. Will be lost. In addition, a method for adjusting the amount of lauric fat and oil contained in whipped cream and the SFC (fat crystal amount) of the fat and oil (Japanese Patent Laid-Open No. 2-100646), fat and oil rich in SUS type symmetric triglycerides and lauric acid type Is known, and a method for adjusting SFC of fats and oils (Japanese Patent Laid-Open No. 5-219887) is known, but the shape retention after whipping with low oil content is not sufficient. In Japanese Patent Publication No. 6-9477, the fat and oil content is 8 to 16.5% by weight, the total solid content is adjusted to 35 to 70% by weight, and the saccharide with respect to the total solid content. A low-fat foaming oil-in-water emulsified fat with a ratio of 50 to 60% by weight has been proposed, but the flavor was sweet because of the high ratio of carbohydrates.

The object of the present invention is a low oil content foaming property with excellent emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor despite low oil content of 10 to 25% by weight. It is to provide an oil-in-water emulsion and a method for producing the same.
As a result of intensive studies on the above problems, the present inventors have completed the present invention.
That is, the first of the present invention is a low oil content foamable oil-in-water emulsion having a total solid content of 20 to 45% by weight and an oil and fat content of 10 to 25% by weight. The second is the low oil content foamable oil-in-water emulsion according to the first aspect, wherein the non-oil component in the total solid content is 1 to 14% by weight of the non-fat milk solid content and 1 to 25% by weight of the saccharide. The third is the low oil content foamable oil-in-water emulsion according to the second, wherein the saccharide is one or more selected from starch, starch degradation product, oligosaccharide, cellulose, and inulin. The fourth is the low oil content foamable oil-in-water emulsion according to any one of the first to third, wherein the overrun is 60 to 140%. 5th is the low oil content foaming of any one of 1st thru | or 4th whose average particle diameter of the oil droplet of a low oil content foaming oil-in-water emulsion is in the range of 0.4-2.0 micrometers. Oil-in-water emulsion. Sixth, after mixing these raw materials with fats and oils, non-fat milk solids, saccharides and water as main raw materials, the total solids are adjusted to be in the range of 20 to 45% by weight, pre-emulsified, sterilized or This is a method for producing a low-oil foaming oil-in-water emulsion characterized by sterilization and homogenization. 7th is the manufacturing method of the low oil component foamability oil-in-water emulsion of 6th description whose homogenization pressure is 80-300 Kg / cm < ² >.

The low oil content foamable oil-in-water emulsion of the present invention needs to have a total solid content of 20 to 45% by weight and a fat content of 10 to 25% by weight. In the present invention, the “foamable oil-in-water emulsion” refers to an oil-in-water type or a water-in-oil-in-water type by using basic materials such as fats and oils, non-fat milk solids, sugars and water, preferably in combination with emulsifiers. It is an emulsion in a fluid state as an emulsion, and is sometimes referred to as “whipping cream”. When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foamed state commonly referred to as “whipped cream” or “whipped cream” is exhibited.
Examples of the fats and oils of the present invention include animal and vegetable fats and oils and their hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting them to various chemical treatments or physical treatments. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Examples include animal and vegetable oils and fats, processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils (melting points of about 15 to 40 ° C.).
The fat and oil content needs to be 10 to 25% by weight, preferably 11 to 22% by weight, and more preferably 12 to 20% by weight. Even if the fat and oil content exceeds 25% by weight, a foamable oil-in-water emulsion can be obtained, but it falls outside the purpose of the low oil cream targeted by the present invention. If it is less than 10% by weight, foamability and shape retention tend to deteriorate.
The low oil content foamable oil-in-water emulsion of the present invention requires a total solid content of 20 to 45% by weight, preferably 25 to 42% by weight, and more preferably 28 to 38% by weight. When the total solid content is less than 20% by weight, the whipping time becomes remarkably long, or it becomes difficult to obtain a cream having good foaming property, shape retention and the like. When the total solid content exceeds 45% by weight, the texture of the cream becomes heavy. Oils and fats are naturally included in the total solids, but as components other than oils and fats, it is preferable that the non-oil components in the total solids are 1 to 14% by weight of nonfat milk solids and 1 to 25% by weight of sugars. Non-fat milk solid content of the present invention refers to a component obtained by subtracting milk fat content from the total solid content of milk, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Non-fat dry milk, buttermilk powder, whey protein, casein, sodium casein and other raw materials can be exemplified, and the non-fat milk solid content is preferably 1 to 14% by weight, more preferably 2 to 12% by weight, most preferably 4 to 10% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the oil-in-water emulsion is deteriorated, the milky feeling is reduced, and the flavor is deteriorated. When it exceeds 14% by weight, the viscosity of the oil-in-water emulsion is increased, the cost is increased, and it is difficult to obtain an effect commensurate with the amount.
Examples of the saccharide of the present invention include starch, starch degradation products, oligosaccharides, disaccharides, monosaccharides, sugar alcohols, cellulose, inulin, and the like, and these are preferably used alone or in combination. Further, the sugar is preferably one or more selected from starch, starch degradation product, oligosaccharide, cellulose, and inulin in terms of reducing sweetness and refreshing taste. The amount of saccharide means a solid content, preferably 1 to 25% by weight, more preferably 4 to 22% by weight, and most preferably 5 to 22% by weight. When saccharides are lower than 1 weight%, it becomes difficult to obtain a strong taste in cream. When it exceeds 25% by weight, the viscosity of the oil-in-water emulsion becomes high and the texture of the cream becomes heavy. Emulsifiers, stabilizers, salts, other perfumes, colorants, preservatives can also be included.
The low oil content foamable oil-in-water emulsion of the present invention has an overrun of 60 to 140%, preferably 60 to 130%, more preferably 65 to 120%. If the overrun is too high, the shape retention in the optimal foaming state tends to deteriorate or the flavor tends to be poor. When the overrun is too low, the object of the present invention lacks the light feeling and soft feeling.
For the low oil fraction foamable oil-in-water emulsion of the present invention, it is preferable to use various emulsifiers, and sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, lecithins, polyglycerol fatty acid esters, It is preferable to use a mixture of two or more polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters and the like.
Regarding the low oil content foaming oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. alone or in combination. It is preferable to use a mixture.
The average particle size of the oil droplets of the low oil content foamable oil-in-water emulsion of the present invention is preferably in the range of 0.4 to 2.0 μm, more preferably in the range of 0.5 to 1.8 μm. And most preferably within the range of 0.6 to 1.6 μm. Methods for adjusting the average particle size of oil droplets include high-speed rotary stirring and dispersing machines such as homomixer, shear flow and silverson mixer, ultrasonic emulsifiers such as ultra jetter and dispersonic, and pressure nozzle emulsifier (homogeneous). Machine). From the viewpoint of versatility, a pressure nozzle emulsifier (homogeneous machine) is preferable. When the average particle size of the oil droplets becomes too small, the whip time tends to be long. On the other hand, if it becomes too large, the shape retention after whipping tends to deteriorate. The average particle diameter of the oil droplets referred to in the present invention is a particle diameter corresponding to 50% of the cumulative distribution on a particle diameter volume basis, and is a value measured by a laser diffraction particle size distribution device (LA500, manufactured by Horiba, Ltd.). It is.
As a manufacturing method of the low oil content foamable oil-in-water emulsion of the present invention, after mixing these raw materials mainly containing fats and oils, non-fat milk solids, sugars and water, the total solid content is 20 to 45 weights %, And can be obtained by pre-emulsification, sterilization or sterilization and homogenization. It is preferable to perform sterilization treatment from the viewpoint of storage stability of the low-oil foaming oil-in-water emulsion. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the materials are homogenized under the conditions of 0 to 250 kg / cm ² as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 80 to 300 Kg / cm ² , and after cooling, it is aged for about 24 hours. In homogenization pressure of preferably homogenized, the homogenization pressure 80~300Kg / cm ^2, it is preferable preferably 90~280Kg / cm ^2, more preferably from 100~260Kg / cm ^2. When homogeneous pressure is less than 80 Kg / cm ² cream is easily blobbing (plasticized state), if it exceeds 300 Kg / cm ² tend to whip time becomes long.
There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis. In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.
A Viscosity, average particle diameter, total solid content, and bottest (stability of oil-in-water emulsion) of oil-in-water emulsion were evaluated.
The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
Average particle diameter: The average particle diameter is a particle diameter corresponding to 50% of the cumulative distribution on a particle diameter volume basis, and is a value measured by a laser diffraction particle size distribution apparatus (LA500, manufactured by Horiba, Ltd.).
Total solid content: Microwave Moisture / Solid Analyzer (manufactured by LAB WAVE 9000 CEM corporation), endpoint method Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then a horizontal shaker for 5 minutes. Was used to vibrate, and the presence or absence of occurrence of oily underwater emulsion was confirmed.
B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5, manufactured by HOBART CORPORATION) Time to reach optimal foaming condition.
(2) Overrun: [(weight of oil-in-water emulsion of a constant volume) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
(3) Shape retention: The beauty when the artificial foam is stored at 15 ° C. for 24 hours is examined. In order of superiority, give a rating in three stages: “Good”, “Yes”, and “No”.
(4) Flavor, Melting in Mouth: Twenty professional panelists evaluated in three stages, “Good”, “Yes”, and “No”, in the order of superiority, and averaged the results.

An oil phase is prepared by adding 0.2 parts of lecithin and 0.1 part of glycerin fatty acid ester to 15.0 parts of palm melting point (melting point 34 ° C.) and mixing and dissolving. Separately, 5.5 parts of skim milk powder, 10.0 parts of dextrin, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved in 68.9 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After performing, it was homogenized at a homogenization pressure of 100 Kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a low oil cream. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 1.

Example 2 to Example 3

With the formulation shown in Table 1, a low oil cream was obtained in the same manner as in Example 1. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 1.

Example 4 to Example 6

比較例１
ナタネ硬化油（融点３６℃）８．０部にレシチン０．２部、グリセリン脂肪酸エステル０．１部を添加混合溶解し油相とする。これとは別に水７０．９部に脱脂粉乳５．５部、デキストリン１５．０部、ショ糖脂肪酸エステル０．１部、クエン酸ナトリウム０．２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、１００Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約２４時間エージングして、低油分クリームを得た。この乳化物を上記のホイップ方法に従って評価を試みたが、ホイップタイムが長く、保形性に乏しい結果になった。結果を表３に纏めた。
比較例２
表３に示した配合により、実施例１と同様な方法で低油分クリームを得た。実施例１と同様な方法でこれらの乳化物評価した。結果を表３に纏めた。

比較例３
パーム中融点部（融点３４℃）１５．０部にレシチン０．２部、グリセリン脂肪酸エステル０．１部を添加混合溶解し油相とする。これとは別に水６８．９部に脱脂粉乳５．５部、デキストリン１０．０部、ショ糖脂肪酸エステル０．１部、クエン酸ナトリウム０．２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（岩井機械工業（株）製）によって、１４５℃において４秒間の直接加熱方式による滅菌処理を行った後、５０Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約２４時間エージングして、低油分クリームを得た。この乳化物を上記のホイップ方法でホイップしようとしたが可塑化していてホイップできなかった。A low oil cream was obtained in the same manner as in Example 1 with the formulation shown in Table 2. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 2.

Comparative Example 1
A rapeseed hydrogenated oil (melting point 36 ° C.) is added to and dissolved in 8.0 parts of lecithin and 0.1 part of glycerin fatty acid ester to obtain an oil phase. Separately, 5.5 parts of skim milk powder, 15.0 parts of dextrin, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved in 70.9 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After performing, it was homogenized at a homogenization pressure of 100 Kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a low oil cream. Evaluation of this emulsion was attempted according to the above whipping method, but the whipping time was long and the shape retention was poor. The results are summarized in Table 3.
Comparative Example 2
A low oil cream was obtained in the same manner as in Example 1 with the formulation shown in Table 3. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 3.

Comparative Example 3
An oil phase is prepared by adding 0.2 parts of lecithin and 0.1 part of glycerin fatty acid ester to 15.0 parts of palm melting point (melting point 34 ° C.) and mixing and dissolving. Separately, 5.5 parts of skim milk powder, 10.0 parts of dextrin, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved in 68.9 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After performing, it was homogenized at a homogenization pressure of 50 Kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a low oil cream. Although this emulsion was tried to be whipped by the above whipping method, it was plasticized and could not be whipped.

  According to the present invention, despite the low oil content, the same foaming property as a normal high oil cream, that is, overrun after whipping, flower-forming property, shape retention, normal temperature resistance, etc., and It became possible to obtain a low-oil cream with very good flavor and melting in the mouth.

Claims (7)

Low oil content foamable oil-in-water emulsion having a total solid content of 20 to 45% by weight and a fat and oil content of 10 to 25% by weight. The low oil content foamable oil-in-water emulsion according to claim 1, wherein the non-oil component in the total solid content is 1 to 14% by weight of the non-fat milk solid content and 1 to 25% by weight of the saccharide. The low oil content foamable oil-in-water emulsion according to claim 2, wherein the saccharide is one or more selected from starch, starch degradation product, oligosaccharide, cellulose and inulin. The low oil component foamable oil-in-water emulsion according to any one of claims 1 to 3, wherein the overrun is 60 to 140%. The low oil content foaming property according to any one of claims 1 to 4, wherein the average particle size of the oil droplets of the low oil content foaming oil-in-water emulsion is in the range of 0.4 to 2.0 µm. Oil-in-water emulsion. After mixing these raw materials, mainly oils and fats, non-fat milk solids, saccharides and water, adjust the total solids to be in the range of 20 to 45% by weight, homogenize by pre-emulsification, sterilization or sterilization A process for producing a low-oil-foaming oil-in-water emulsion, characterized by subjecting to a chemical treatment. Homogenization pressure is 80~300Kg / cm ^2, method according to claim 6 low oil foamable oil-in-water emulsion as claimed.