KR100394468B1 - Oil in water emulsion containing soymilk - Google Patents

Abstract

The present invention relates to a foamable oil-in-water emulsion containing soy milk, and more specifically, a specific amount of soy milk and a specific ratio of a specific emulsifier are added to the water phase. After mixing, it is homogenized by adding vegetable oils and fats. Soy milk has a unique taste and aroma, and it is excellent in tissue and body when used for decoration and topping of cakes. Detoxification is good, and because it is an active ingredient of soy milk, it relates to a pure vegetable aquatic oil-in-water emulsion that helps to prevent various adult diseases as well as improve nutrition and health of the public.

Description

Oil-in-water emulsion containing soymilk

The present invention relates to a foamable oil-in-water emulsion containing soy milk, and more specifically, a specific amount of soy milk and a specific ratio of a specific emulsifier are added to the water phase. After mixing, it is homogenized by adding vegetable oils and fats. Soy milk has a unique taste and aroma, and it is excellent in tissue and body when used for decoration and topping of cakes. Detoxification is good, and because it is an active ingredient of soy milk, it relates to a pure vegetable aquatic oil-in-water emulsion that helps to prevent various adult diseases as well as improve nutrition and health of the public.

Foamed oil-in-water emulsions are originally originated from milk creams concentrated in milk, and compound creams and vegetable creams have been newly developed to improve the relationship between flavor and physical properties. Compound cream is a product using a mixture of milk fat and vegetable oil, and vegetable cream is a product made only of vegetable oil and emulsification, stabilizer and fragrance. Therefore, it can be broadly classified into natural milk cream, compound cream and vegetable cream.

Traditionally, natural milk cream is a material that is used for sanding and decorating cakes by whipping, and because it is made from milk, the flavor is excellent, while the whipping properties such as tissues and body are poor, which leads to difficulty in supplying and unstable supply. In addition, there is a tendency to avoid a lot of intake due to health problems such as expensive problems and cholesterol-induced geriatric disease. In addition, there is a difficulty in refrigeration at the time of distribution because emulsification is broken at the time of refrigeration or room temperature distribution due to the characteristics of milk fat and dairy products and thus loses its value as a product.

Thus, compound creams with a mixture of milk fat and vegetable fat have been developed to improve their physical properties, but still require refrigeration for distribution.

These problems led to the development of pure vegetable creams containing no milk fat. In this case, the cream was satisfied in terms of physical properties. However, since the additives added due to the lack of flavorable materials were limited, the flavor was determined by the type and amount of the flavor. That is, since the flavor is mostly made from physical properties and distribution, and the flavor comes from the flavor, the flavor is considerably inferior to a product containing dairy products.

Soymilk contains 3-4% protein, digestion rate is 2-3 times higher than breast milk, contains lysine and tryptophan, necessary for growth, and aspartic acid, which helps nutrient metabolism, and glycine to prevent tooth decay. Listen. In addition, the fat of soy milk does not contain cholesterol and is rich in essential fatty acids, lecithin, tocopherol, and the like, effectively preventing arteriosclerosis, dementia, and aging. In addition, DHA (Docosa hexaenoic acid) essential for the growth and development of babies are provided with a balanced ratio of essential fatty acids to be sufficiently supplied with bioregulatory substances, which is very useful for the brain development and normal growth of the baby. In addition, minerals such as potassium, phosphorus, iron, nickel, magnesium, zinc, vanadium and copper are contained. Carbohydrates contained in soybeans, dietary fiber and oligosaccharides lower cholesterol and blood sugar in the body, prevent various cancers, and control constipation and diarrhea, intestinal activity and intestinal action. In addition, many of the isoflavones in soybeans are similar to estrogens, acting as sex hormones to alleviate postmenopausal women's syndrome and prevent osteoporosis. In particular, zenithine in isoflavones blocks the signal transducing agents that keep cancer cells from proliferating. It is effective in preventing cancer. Saponins contained in soybeans are also effective in preventing the oxidation of cells, preventing the growth and division of cancer cells and lowering cholesterol in the blood.

Currently, soy milk is mostly used as a drink and has been developed for some infant formula or baby food, but it has not been used in a foamable oil-in-water emulsion yet.

Therefore, the present inventors apply to a foamable oil-in-water emulsion using soy milk containing a lot of various active ingredients as a raw material, while eliminating the unique soy milk smell and utilizing the unique savory flavor, while significantly improving the flavor of the conventional vegetable cream, cream Efforts have been made to optimize the properties. As a result, when a specific amount of soymilk is added to prepare foamed oil-in-water emulsions used for decoration, topping and filling of cakes, the rich active ingredients contained in soymilk can be easily supplied to consumers of each layer from children to the elderly. In addition to providing a flavor, which is a disadvantage of the vegetable cream is improved, and by adding a certain ratio of a certain emulsifier, it was found that there is no change in physical properties after refrigeration and freezing and no change in physical properties even at room temperature distribution. It was.

Therefore, the present invention adds a certain amount of soy milk and a certain ratio of a certain emulsifier in the preparation of vegetable cream to provide a pure vegetable aquatic oil-in-water emulsion having a taste and flavor without the fishy characteristic peculiar to soy milk and having excellent cream properties and distribution stability. There is a purpose.

The present invention is soymilk (based on 7.5% soy solid content) 5 to 50% by weight; 20-35 weight% of vegetable fats and oils whose solid paper content (SFC) is 85-95 at 5 degreeC, 65-85 at 20 degreeC, and 10-30 at 30 degreeC; 10 to 40% by weight of sugars and sugar alcohols; Polysorbate 60: sodium stearyl lactate, glycerin lactic acid fatty acid ester or mixtures thereof: 0.1 to 2.0% by weight of an emulsifier in a ratio of 2: 1: 1 to 2.5: 1.5: 2; It is characterized by a foamable oil-in-water emulsion containing a stabilizer, salts and gums from 0.15 to 1.5% by weight and purified water in an amount of 100% by weight of the emulsion. It will be described in more detail based on the components as follows.

More specifically described vegetable oil-in-water emulsion containing soy milk according to the invention as follows.

First, the vegetable foaming oil-in-water emulsion of the present invention comprises soy milk, vegetable oil, sugars, emulsifiers, stabilizers and gums, purified water and the like. At this time, vegetable oil is selected from at least one selected from soybean oil, soybean cured oil, palm kernel, palm kernel stearin, palm kernel hardened oil, palm stearin, palm hardened oil and palm oil, and the solid paper content (SFC) is 85 ~ 95, 20 ℃ at 5 ℃ 20 to 35% by weight of 65 to 85 and 10 to 30 at 30 ° C. There are many other types of fats and oils, but the oil was chosen from various vegetable fats and oils in consideration of the cool feeling of the cream and the body. Overrun worsens, viscosity increases, and texture becomes heavy.

Soy milk used in the present invention is prepared from soybeans, soaking soybeans in water, hot water, hot water, etc., swelling the water to about 50%, grinding, and heating to separate the busy. It is preferable to use soymilk separated by a conventional method such as swelling soybean finely reduced to 20 to 100 microns (μm) of the average particle and centrifuged. The content of soy milk (based on 7.5% soybean solids) is preferably 5 to 50% by weight based on the flavor of soy milk and the physical properties of the cream. If the content of soy milk is less than 5% by weight, it is difficult to produce the unique flavor of soy milk, and when used in excess of 50% by weight, various cream properties such as overrun, body and whipping time of the cream deteriorate.

The sugars aid in water activity, improve freezing thaw, and play a large role in preserving the physical properties of the cream after thawing. The sugars that can be used in the present invention is selected from at least one of sugars such as fructose, sugar, starch syrup, and sugar alcohols such as sorbitol and maltitol, and 10 to 40 wt% is added thereto. These sugars are not only sweet, but also affect the moisturizing properties of the cream, so add them in consideration of taste and physical properties.

The emulsifier uses polysorbate 60, at least one selected from sodium stearyl lactate and glycerin lactic acid fatty acid, and glycerin fatty acid ester in a ratio of 2: 1; 1 to 2.5: 1.5: 2 at 0.1 to 2.0% by weight. . At this time, polysorbate 60 has a hydrophilic organic equilibrium (HLB) value of 14 to 15, sodium stearyl lactate, HLB is 18 to 20, glycerin lactic acid fatty acid ester is lactic acid content 13-16%, glycerin fatty acid ester is HLB It is preferable to use the thing of 3-5. If the emulsifier is used in the above ratio, the whipping force is good, the overrun can be increased, and the tissue and the body are good. Especially, in the case of refrigeration, freeze thawing, and room temperature storage, there is no change in physical properties, and an increase in viscosity or curd , No condensation).

The stabilizers, salts and gums are added 0.15 ~ 1.5% by weight, stabilizers are used by selecting one or more of sodium carboxymethyl cellulose, crystalline cellulose, methyl cellulose, they have a foaming force to raise the overrun and stabilize the bubble It not only improves shape retention but also smoothes tissue and suppresses changes in physical properties during freezing and thawing. In addition, salts are used in the range of 0.1% to 0.5%, and salts are used to stabilize the emulsion and prevent the viscosity from rising. Sodium diphosphate, potassium diphosphate, sodium polyphosphate and the like are used. Gum is selected from xanthan gum, karaya gum, and dextrins by using one type or two types, which improves the moisturizing properties of the cream and prevents the softening and hardening of the cream during cold storage to maintain the tissue and body immediately after whipping. And avoid completion.

As a preferable method of manufacturing such a soy milk-containing vegetable cream,

In the first step, the raw materials are classified into oil-soluble and water-soluble, and an oil-soluble emulsifier is added to the oil phase to completely dissolve at 70 ° C. In the water phase, water-soluble raw materials such as soymilk, water-soluble emulsifiers, stabilizers, and sugars are added to water, dissolved at 65 to 70 ° C, and the oil phase and the water phase are combined and pre-emulsified at 65 to 70 ° C for 15 to 30 minutes. Let's do it.

In the second step, the pre-emulsified mixture is first homogenized at 20 to 60 kg / cm 2, sterilized at 65 ° C. for 15 minutes by indirect sterilization, and then second homogenized to 20 to 120 kg / cm 2 to be 3 to 7 ° C. After cooling it is aged in a refrigerator for 24 hours.

The pure vegetable oil-in-water emulsion according to the present invention prepared in this way helps to prevent and grow various adult diseases due to the active ingredient of soy milk, and has a savory flavor without soy milk's unique fishy flavor, and creams such as tissues and bodies. It is excellent in physical properties and excellent in distribution stability without any change in physical properties during refrigeration, freezing, thawing, and room temperature distribution, so that it can be widely applied to the confectionery and bakery food industry.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by Examples.

Example 1

The palm nucleated hardened oil of 38 degreeC of the rising melting | fusing point was melt | dissolved warmly, and 0.25 weight% of glycerin fatty acid esters were melt | dissolved completely, and the oily phase was formed.

Separately, soymilk, sugar, fructose, starch syrup, polysorbate 60, sodium stearyl lactate, methylcellulose, and sodium diphosphate were dissolved in water in the composition shown in Table 1 to make an aqueous phase.

Then, the oil phase and the water phase were mixed, xanthan gum was added thereto, and preliminarily emulsified at 65 to 70 ° C for 15 minutes. The pre-emulsion was homogenized at 20 kg / cm 2, sterilized at 65 ° C. for 15 minutes by indirect sterilization, then secondary homogenized at 30 kg / cm 2, cooled to 3-7 ° C., and aged in a refrigerator for 24 hours. An emulsion was prepared.

Examples 2-3 and Comparative Examples 1-3

In the composition as shown in Table 1, palm nuclear hardened oil (m.p 38 ℃), soy milk, polysorbate, emulsifiers and the like was prepared in the same manner as in Example 1.

Test Example: Physical property, sensory test, distribution stability test

The oil-in-water emulsions prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to an overrun and whipping test using a kenwood mixer (Kenwood, UK), and the sensory test was carried out on a five-point scoring method for a total of 20 persons. Was carried out.

In the distribution stability test, the frozen products were frozen at −18 ° C. for 3 days and thawed at 5 ° C. for 2 days, and then stored at room temperature for 4 days at 25 ° C. and refrigerated for 1 day, and then evaluated physical properties and curd status. The results are shown in Table 2 below.

As shown in Table 2, Example 3 was excellent in terms of flavor and physical properties, Comparative Example 1 was inferior in flavor of soy milk, and Comparative Examples 2 and 3 could not be carried out due to the curd in the distribution stability.

As described above, the foamed oil-in-water emulsion containing soy milk according to the present invention provides a more flavorful pure vegetable cream by adding soy milk to the confectionery and bakery materials that are easily accessible to consumers, adult diseases, cancer, dementia It prevents the back and contributes to health promotion by containing rich and effective nutritional ingredients, and it is excellent in distribution stability by introducing a certain proportion of emulsifiers and can be widely applied in the food industry.

Claims (2)

Soymilk (based on 7.5% soybean solids) 5-50% by weight; 20-35 weight% of vegetable fats and oils whose solid paper content (SFC) is 85-95 at 5 degreeC, 65-85 at 20 degreeC, and 10-30 at 30 degreeC; 10 to 40% by weight of sugars and sugar alcohols; Polysorbate 60: sodium stearyl lactate, glycerin lactic acid fatty acid ester or mixtures thereof: 0.1 to 2.0% by weight of an emulsifier in a ratio of 2: 1: 1 to 2.5: 1.5: 2; Stabilizers, salts and gums from 0.15 to 1.5% by weight and Purified water in an amount such that the total amount of the emulsion is 100% by weight A foamable oil-in-water emulsion, characterized in that it contains water. delete