JPWO2010084541A1 - Oil-in-water emulsion with improved milk flavor by calcium ions - Google Patents

Abstract

To provide an oil-in-water emulsion with improved milk flavor at a low cost and with a simple method. Foamable water containing 15 to 50% by weight of fats and oils containing 0.5 to 3% by weight of protein derived from milk and adjusted to 30 to 100 mg / 100g of calcium ions contained in the centrifuged aqueous phase Let it be an oil-type emulsion. Thereby, the product which improved the milk flavor by the simple method with few costs can be obtained.

Description

The present invention relates to an oil-in-water emulsion whose milk flavor is improved by calcium ions.

  Various oil-in-water emulsions using vegetable oils and the like are commercially available, but various studies have been made to further improve the flavor. Patent Document 1 (Japanese Patent Laid-Open No. 2000-333602) states in claim 1 that “an oil-in-water emulsified oil / fat composition comprising an oil phase of 20 to 50% by weight and an aqueous phase of 50 to 80% by weight, An oil-in-water emulsified oil / fat composition comprising a milk component and a milk-derived phospholipid adjusted so that the calcium content per solid content is 200 to 950 mg% by weight. This makes it possible to “manufacture an oil-in-water emulsified oil and fat composition with good emulsifiability, whipping properties and flavor without adding emulsifiers, salts such as citrates and phosphates, and caseinates”. Are listed.

However, in order to achieve this task, as described in claim 1, the amount of calcium described as “adjusted so that the calcium content per non-fat milk solid content is 200 to 950 mg by weight” is reduced. Special milk components are required, and “milk-derived phospholipids” are also required, and the versatility is low. In patent document 1, while the calcium content per non-fat milk solid content of normal skim milk powder is described as 1100 mg% by weight, “Adjust calcium content to be 200 to 950 mg% by weight” as a point of effect. However, there is no description on the flavor effect of increasing calcium.

JP 2000-333602 A

An object of the present invention is to provide a product in which the milk flavor is improved by a simple method at a low cost in a foamable oil-in-water emulsion and a method for producing the same.

The inventor has made extensive studies on the above-mentioned problems, focusing on metal ions that have not been considered in the past in relation to flavor. Strangely, it was found that a certain amount of calcium ions contained in the centrifuged aqueous phase of the foamable oil-in-water emulsion has the effect of enhancing the milk flavor, and the present invention has been completed. It was.
That is, the present invention includes (1) 0.5 to 3% by weight of protein derived from milk, and the calcium ion contained in the centrifuged aqueous phase is adjusted to 30 to 100 mg / 100 g. 50% by weight of a foamable oil-in-water emulsion.
(2) Raw material containing protein derived from milk is cream, butter, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, The foamable oil-in-water according to (1), which is at least one selected from cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, sodium caseinate, raw milk and skim milk Mold emulsion.
(3) 0.5 to 3% by weight of protein derived from milk and 0.05 to 0.3% by weight of molten salt (excluding crystal water), and calcium ions contained in the centrifuged aqueous phase Is a foamable oil-in-water emulsion having a fat content of 15 to 50% by weight, adjusted to 30 to 100 mg / 100 g.
(4) The method for producing a foamable oil-in-water emulsion according to (3), wherein the molten salt is at least one selected from sodium hexametaphosphate, dibasic sodium phosphate, sodium polyphosphate, and sodium citrate.
(5) The method for producing a foamable oil-in-water emulsion according to any one of (3) to (4), wherein at least one selected from calcium lactate and calcium chloride is used as a raw material.
(6) The method for producing a foamable oil-in-water emulsion according to any one of (3) to (5), wherein water containing calcium is used.
(7) Use water deionized to have a conductivity of 0.00548 to 0.1 mS / m at 25 ° C. as water before adding the raw material, (3) to (6) The manufacturing method of the foamable oil-in-water emulsion of description.
It is about.

According to the present invention, in an oil-in-water emulsion using a general raw material, milk flavor can be enhanced at low cost. That is, containing a certain amount of calcium ions in the centrifugal supernatant of the oil-in-water emulsion has the effect of enhancing the milky feeling of the oil-in-water emulsion. Moreover, the effect appears more notably by using deionized water together.

Hereinafter, the present invention will be specifically described.
Ingredients containing “milk-derived protein” used in the present invention are not particularly limited, but cream, butter, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, Use at least one selected from sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, sodium caseinate, raw milk, skim milk More preferably, cream, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, skimmed powdered milk, cream powder, whey powder, protein concentrated whey powder , One or more selected from buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, sodium caseinate, raw milk and skim milk More desirable, more desirably cream, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, fermentation It is more desirable to use one or more selected from milk, sodium caseinate, raw milk and skim milk. The amount of “protein derived from milk” during blending is 0.5 to 3% by weight, more preferably 0.7 to 2.5% by weight. If the amount of “protein derived from milk” during blending is too small, the resulting foamable oil-in-water emulsion may have poor flavor. On the other hand, if the amount is too large, agglomerates are formed, which may adversely affect the texture and the like.

  The molten salt referred to in the present invention is also referred to as a melting agent, and is a citrate or phosphate used to promote dissolution of protein derived from milk. The type of molten salt is not particularly limited, but there are normal phosphate and condensed phosphate as phosphate, dibasic sodium phosphate as normal phosphate, sodium polyphosphate, hexametalin as condensed phosphate. Sodium acid is raised. Moreover, sodium citrate is mention | raise | lifted as a citrate. In the present invention, it is preferable to use one or more of these, and it is more preferable to use one or more selected from sodium polyphosphate, sodium hexametaphosphate, and sodium citrate. Sodium polyphosphate, hexametaphosphoric acid It is further desirable to use one or more selected from sodium. The amount of the molten salt is preferably 0.05 to 0.3% by weight (excluding crystallization water) during the blending, more preferably 0.07 to 0.25% by weight (excluding crystallization water), and more preferably 0.08 to 0.2% by weight (excluding water of crystallization).

For example, in dibasic sodium phosphate (Na 2 HPO 4), there are anhydrous crystals and crystals containing 12 molecules of water, and the molecular weight is about 142 for the former and about 358 or more for the latter. However, since water present in the crystal cannot be expected to act as a molten salt, the amount of crystal water is specified in an amount excluded. Therefore, in actual use, whether it is an anhydrous crystal or a water-containing crystal, it can be used by changing the amount in terms of anhydrous crystal to the specified amount.

  If the amount of the molten salt is too small, the emulsification stability may be deteriorated and distribution as a foamable oil-in-water emulsion may be difficult. In other words, foamable oil-in-water emulsions require emulsion stability that does not break when subjected to vibration during distribution. On the other hand, when they are whipped at the customer's site, they are easily broken and aerated. There is a need to. Milk protein is suitable for realizing such properties. For this purpose, it is advantageous to assist dissolution of milk protein with a molten salt. On the other hand, when there is too much molten salt, the taste derived from molten salt itself may be perceived and may be unpreferable. Depending on the amount of protein derived from milk and the type of raw material containing protein derived from milk, the molten salt may not be necessary. In any case, the point of the present invention is the enhancement of milk flavor due to the presence of a certain amount of calcium ions, which requires a certain amount of milk protein, but the molten salt is a combination of proteins derived from milk. In the above, it is one means for promoting dissolution as required.

  The “centrifugated aqueous phase part” of the present invention refers to an aqueous phase part obtained by centrifuging the obtained oil-in-water emulsion. The method of centrifugation is not particularly limited, but the absorbance of the aqueous phase portion after centrifugation needs to be 10 or less at OD610. If the absorbance of the aqueous phase exceeds 10, the subsequent measurement of calcium ions may not be performed accurately.

After centrifuging the oil-in-water emulsion, the amount of calcium ions in the aqueous phase is measured. In the present invention, “Viscolor ECO Calcium” (central science trade treatment) was used. This is a measurement kit based on “complex titration after magnesium salt precipitation”, and is not limited to this kit, and can be applied to “complex titration after magnesium salt precipitation”. The calcium ion contained in the aqueous phase part after centrifugation is 30 to 100 mg / 100 g, more preferably 34 to 80 mg / 100 g, and still more preferably 45 to 70 mg / 100 g. If the amount of calcium ions is too small, the milk flavor enhancing effect by calcium ions may be poor, and if the amount of calcium ions is too large, a taste such as salty taste may be felt. In order to obtain the above calcium ion amount, it is preferable to use a water-soluble calcium salt. Specifically, the use of one or more selected from calcium lactate and calcium chloride is preferred.
It is important that calcium in the present invention exists as ions when eating. It is thought that it only stimulates miso when it is present as an ion when eating, leading to an improvement in milk flavor.

  Oils and fats used in the present invention include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, sunflower oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, Examples include various animal and vegetable fats and oils such as fish oil and whale oil, and processed fats and oils such as those hardened oil, fractionated oil and transesterified oil (having a melting point of about 15 to 40 ° C.). These oils and fats are appropriately blended and used depending on the purpose. Regarding the effect of improving the milk flavor due to the influence of calcium ions, the effect becomes more prominent if the oil or fat is only vegetable fat or oil, or even if milk fat is used, it is suppressed to 7% by weight or less in the oil-in-water emulsion. There is a tendency to appear.

  The amount of fat is 15 to 50% by weight in the foamable oil-in-water emulsion, more preferably 20 to 45% by weight. When there is too little oil content, it may become a foamable oil-in-water emulsion with poor flavor. Moreover, when there is too much oil content, it may have a bad influence on physical properties, such as foaming property.

  In the present invention, various waters can be used as the water before adding the raw material, but when using deionized water in advance, the milk flavor improvement effect by calcium ions appears more prominently. Is preferred. Specifically, it is desirable to use water deionized to a conductivity of 0.00548 to 0.1 mS / m at 25 ° C. As the deionization treatment method, a method using an ion exchange resin or an RO membrane treatment is desirable. When the electrical conductivity at 25 ° C. is too high, the deionization process is insufficient, and the effect of performing the deionization process may be difficult to obtain. On the other hand, water containing an appropriate amount of calcium ions can be used from the beginning.

In the present invention, sodium bicarbonate, a fragrance, an emulsifier, and the like can be appropriately used as long as they do not affect the effects of the present invention.
Hereinafter, a specific method for preparing an oil-in-water emulsion will be described.

The preparation method varies slightly depending on the type of raw material used, but skim milk powder is used as a raw material containing “protein derived from milk” as a typical formulation, sodium hexametaphosphate is used as a molten salt, and calcium lactate is used as a calcium salt The case where it does is demonstrated.

Divide the water roughly into three equal parts (A, B, C). Dissolve calcium lactate in water A. Further, sodium hexametaphosphate and salts other than molten salt are dissolved in water B. After skim milk powder is dispersed in oil and fat, water C is added with stirring to make emulsion D. Emulsion D is mixed with water A and water B to obtain a preparation liquid. Here, when using water in which calcium ions are present from the beginning, water A for dissolving calcium salt may be appropriately allocated to other water, and as a raw material containing “protein derived from milk” When using a liquid raw material such as nonfat concentrated milk, the water C is not necessarily required, and may be appropriately allocated to other water. Moreover, it is not preferable to mix A and B before mixing with the emulsion D, and A and B should be added to and mixed with the emulsion D, respectively. Moreover, it is preferable to add to the emulsion D in order of A and B.
The obtained preparation liquid is stirred for about 30 minutes in the state of 60-70 degreeC. If necessary, this is homogenized with a homogenizer under conditions of 0 to 25 MP a. Next, after ultra-high temperature instantaneous sterilization (UHT), the mixture is homogenized again with a homogenizer under conditions of 0 to 50 MPa, and after cooling, it is aged for about 24 hours or more.
Examples are described below. % Is% by weight unless otherwise specified.

Test 1: Examination of metal types “Example 1, Comparative Examples 1 to 4”
An oil-in-water emulsion was prepared by adding equivalent amounts of various salts in the form of chlorides in the form of chlorides, and the flavor was confirmed.

Comparative Example 1 is a blend of positioning as a control. In Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4, calcium salt, potassium salt, sodium salt, and magnesium salt were added so that about 1.1 mmole of each metal was added to 100 g of the oil-in-water emulsion. It is a blend.
The composition is as shown in Table 1.
Deionized water is treated with an ion exchange resin. The ion exchange resin used is SK1B, SA11A and a mixture of SK1A and SA11A manufactured by Mitsubishi Plastics, Inc. The conductivity after treatment with the ion exchange resin was 0.006 mS / m at 25 ° C.

Table 1 Effects of various metals

Preparation procedure

Deionized water was roughly divided into three equal parts (A, B, and C), and calcium chloride, potassium chloride, sodium chloride, and magnesium chloride were dissolved in A, respectively. In B, sodium hexametaphosphate and sodium bicarbonate were dissolved.
The fats and oils were completely dissolved at about 70 ° C. to dissolve lecithin. There skim milk powder was added and dispersed. Further sugar ester (ester S570) was added. Water C was added and stirred there. Furthermore, after adding A, it stirred for about 5 minutes and B was added. Then, it stirred at 60-70 degreeC for 30 minutes.
The obtained preparation was subjected to ultra high temperature instantaneous sterilization at 144 ° C. for 4 seconds, followed by a homogenizer treatment at a pressure of 45 MPa, then cooled to 5 ° C. and aged for 24 hours.

Quantitative determination of calcium ions contained in the aqueous phase part The obtained oil-in-water emulsion was put into a centrifuge tube, and centrifuged at 9000 rpm for 1 hour using a centrifuge H200 manufactured by Kokusan Centrifuge Co., Ltd. It stored for 12 hours in the refrigerator set to 7 degreeC. Thereafter, the aqueous phase was separated using a pipette. The absorbance of this aqueous phase at 610 nm was measured with a spectrophotometer UV-1600 manufactured by Shimadzu Corporation using a cell having an optical path length of 1 cm, and found to be 7.1. Moreover, the solid content contained in the aqueous phase portion was 4.55% by weight.
The amount of calcium ions in the aqueous phase was measured using “Viscolor ECO Calcium” (central science trade treatment).

Flavor Evaluation 80 g of granulated sugar was added to 1 kg of an oil-in-water emulsion and Hobart mixer (MODEL N-5 manufactured by HOBART CORPORATION) was whipped to about 85 to 150% overrun at 3rd speed (300 rpm) to evaluate the flavor. Taste evaluation was expressed by the average of 5 panelists, with the control being 3 points, the most preferable being 5 points, and the most unfavorable being 1 point. 4 points or more were judged to be effective.
As shown in Table 2, the addition of calcium salt showed the best flavor and was preferred. Other than that, the milky taste was weak or unfavorable.

Table 2 Flavor evaluation results

表４ カルシウムの種類の影響 結果

表４に示すとおり、カルシウム塩の中でも水溶性カルシウム塩である乳酸カルシウム、塩化カルシウムが好適であった。難溶性カルシウム塩である炭酸カルシウムを使用した比較例５は、表３に示すとおり水相部中のカルシウムイオン量が低く、効果が低いと想定される。一方、添加量０．１％であっても粉っぽさが感知されており、これ以上の添加は食感の点から難しいと想定される。
Test 2: Examination of types of calcium salt “Examples (1) to 2, Comparative Example 5”
As shown in Table 3, oil-in-water emulsions were prepared using various calcium salts and evaluated. The preparation method and evaluation method are the same as in Test 1. The results are shown in Table 4.

Table 3 Effect of calcium type

Table 4 Effect of calcium type Results

As shown in Table 4, among the calcium salts, calcium lactate and calcium chloride, which are water-soluble calcium salts, were suitable. As shown in Table 3, Comparative Example 5 using calcium carbonate, which is a poorly soluble calcium salt, is assumed to have a low calcium ion content in the aqueous phase portion and to have a low effect. On the other hand, even when the addition amount is 0.1%, the powdery taste is detected, and it is assumed that addition beyond this is difficult from the viewpoint of texture.

表６ カルシウム量の影響 結果

表６に示すとおり、遠心分離した水相部に含まれるカルシウムイオンが３０〜１００ｍｇ／１００ｇの範囲において、好ましい風味の水中油型乳化物が得られた。
Test 3: Examination of calcium content “Examples (2) to 4, Comparative Example 6”
As shown in Table 5, oil-in-water emulsions were prepared by changing the amount of calcium and evaluated. The preparation method and evaluation method are the same as in Test 1. The results are shown in Table 6.

Table 5 Effect of calcium content

Table 6 Effect of calcium content Results

As shown in Table 6, an oil-in-water emulsion having a preferred flavor was obtained in the range of 30 to 100 mg / 100 g of calcium ions contained in the centrifuged water phase part.

表８ 「その他の塩類等」検討の結果

表８に示すとおり、溶融塩としてヘキサメタリン酸ナトリウム、クエン酸３ナトリウム、第二リン酸ナトリウム、ポリリン酸ナトリウムを使用したものでも、カルシウムイオンによる効果が確認された。また、実施例５は重曹を配合しない系であるが、これもカルシウムイオンによる効果が確認された。脱イオン水の代わりに水道水を使用したものも、カルシウムイオンによる効果が確認された。なお、使用した水道水の２５℃における導電率は７．０６ｍＳ／ｍであった。
Test 4: Examination of various molten salts “Examples 5 to 9”
As shown in Table 7, the molten salt used was changed to prepare an oil-in-water emulsion. Moreover, it prepared by using a tap water instead of a deionized water. The preparation method and evaluation method are the same as in Test 1. The results are shown in Table 8.
Table 7 Examination of “Other salts”

Table 8 Results of the study on “Other salts”

As shown in Table 8, even when sodium hexametaphosphate, trisodium citrate, dibasic sodium phosphate, or sodium polyphosphate was used as the molten salt, the effect of calcium ions was confirmed. Moreover, although Example 5 is a system which does not mix sodium bicarbonate, the effect of calcium ions was also confirmed. The effect of calcium ions was also confirmed for those using tap water instead of deionized water. In addition, the electrical conductivity in 25 degreeC of the used tap water was 7.06 mS / m.

表１０ 各種乳成分の検討結果

表１０に示すとおり、各種乳成分とも、良好な風味が得られた。


テスト６：乳に由来する蛋白の量の検討
「実施例１３〜１４、比較例７」
表１１に示すとおり、脱脂粉乳にて各種添加量にて起泡性水中油型乳化物を調製した。調製方法及び評価方法はテスト１と同様である。結果を表１２に示す。

表１１ 脱脂粉乳の添加量の検討

表１２ 脱脂粉乳の添加量の検討 結果

表１２に示すとおり、配合中の乳由来蛋白量が１．０％（実施例１３）、２．７％(実施例１４）の場合には、風味良好な起泡性水中油型乳化物を得ることができた。一方、配合中の乳由来蛋白量が４．１％(比較例７）の場合は、乳蛋白に由来すると思われる凝集物が発生し、起泡性水中油型乳化物を得ることができなかった。
Test 5: Examination of various milk components “Examples 10 to 12”
As shown in Table 9, an oil-in-water emulsion was prepared by using various milk components in combination with the present invention. The preparation method and the evaluation method are the same as in Test 1. The results are shown in Table 10.
Table 9 Examination of various milk components

Table 10 Examination results of various milk components

As shown in Table 10, good flavor was obtained for all the milk components.


Test 6: Examination of the amount of protein derived from milk “Examples 13 to 14, Comparative Example 7”
As shown in Table 11, foamable oil-in-water emulsions were prepared with various addition amounts in skim milk powder. The preparation method and the evaluation method are the same as in Test 1. The results are shown in Table 12.

Table 11 Examination of addition amount of skim milk powder

Table 12 Examination results of addition amount of skim milk powder

As shown in Table 12, when the milk-derived protein content in the blend was 1.0% (Example 13) and 2.7% (Example 14), a foamable oil-in-water emulsion having a good flavor was used. I was able to get it. On the other hand, when the amount of milk-derived protein in the formulation is 4.1% (Comparative Example 7), aggregates that are thought to be derived from milk protein are generated, and a foamable oil-in-water emulsion cannot be obtained. It was.

表１４ カルシウムイオンを含む水による検討結果

表１４に示すとおり、カルシウムイオンを含む水を使用することによっても、風味良好な起泡性水中油型乳化物を得ることができた。
Test 7: Examination with water containing calcium ions “Example 15”
As shown in Table 13, a foamable oil-in-water emulsion was prepared using water containing calcium ions. The preparation method and the evaluation method are the same as in Test 1. The results are shown in Table 14.

Table 13 Examination with water containing calcium ions

Table 14 Examination results with water containing calcium ions

As shown in Table 14, a foamable oil-in-water emulsion having good flavor could also be obtained by using water containing calcium ions.

According to the present invention, in an oil-in-water emulsion, it is possible to reinforce the milky feeling at a low cost, and it is possible to supply an oil-in-water emulsion having a good price and good taste. It contributes greatly.

Claims (7)

Foamable water containing 15 to 50% by weight of fats and oils, containing 0.5 to 3% by weight of protein derived from milk and adjusted to 30 to 100 mg / 100 g of calcium ions contained in the centrifuged aqueous phase. Oil-type emulsion. Ingredients containing protein derived from milk are cream, butter, cheese, concentrated whey, concentrated milk, defatted concentrated milk, non-sugar condensed milk, non-sugar defatted condensed milk, sweetened defatted condensed milk, whole powdered defatted condensed milk, cream powder, The foamable oil-in-water emulsion according to claim 1, which is at least one selected from whey powder, protein-enriched whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, fermented milk, sodium caseinate, raw milk and skim milk . 0.5 to 3% by weight of protein derived from milk and 0.05 to 0.3% by weight of molten salt (excluding crystallization water) are mixed, and the calcium ions contained in the centrifuged water phase are 30 to 30%. A method for producing a foamable oil-in-water emulsion adjusted to 100 mg / 100 g and having a fat content of 15 to 50% by weight. The method for producing a foamable oil-in-water emulsion according to claim 3, wherein the molten salt is at least one selected from sodium hexametaphosphate, dibasic sodium phosphate, sodium polyphosphate, and sodium citrate. The method for producing a foamable oil-in-water emulsion according to any one of claims 3 to 4, wherein at least one selected from calcium lactate and calcium chloride is used as a raw material. The method for producing a foamable oil-in-water emulsion according to any one of claims 3 to 5, wherein water containing calcium is used. The foaming property according to any one of claims 3 to 6, wherein water deionized to a conductivity of 0.00548 to 0.1 mS / m at 25 ° C is used as water before adding the raw material. A method for producing an oil-in-water emulsion.