TW201622574A - Freezable/thawable foamed OIL-in-water emulsion mixture and method for producing the same - Google Patents

Abstract

The present invention provides a freezable oil-in-water emulsion, wherein the syneresis occurs when the oil-in-water emulsion is thawed at a relative high temperature can be inhibited. The present invention is related to a freezable/thawable oil-in-water emulsion mixture, a frozen oil-in-water emulsion mixture thereof, and method for producing the same. The freezable/thawable oil-in-water emulsion mixture is formed by mixing a foamed first oil-in-water emulsion and a foamed second oil-in-water emulsion, wherein the viscosity of the freezable/thawable oil-in-water emulsion mixture is 4000-20000 cP, and the fat content of the second oil-in-water emulsion is higher than that of the first oil-in-water emulsion.

Description

Oil-type emulsion mixture which can be frozen and thawed and foamed in water and its manufacture method

The present invention relates to a jellyable and defattable and foamed aqueous oily emulsion mixture and a process for the same.

The foaming water-based emulsion is prepared by separating and preparing milk from cow's milk, or using vegetable oil or milk fat as the main raw material, and using an emulsifier or the like to disperse (emulsifie) the aqueous phase and the oil phase. To make it. A standard foaming oily emulsion (cream) is a consumer-purchased user-purchased liquid-type emulsion of oil in water, and then chooses sugar according to its use and preferences. Use the type and the amount of blending, etc., by yourself (bubbling).

In order to save the time of self-whipping (sending), a foaming water-based emulsion which can be frozen and thawed has been developed. In this way, the manufacturer provides a cream that is previously whipped (freaking) and frozen, so that the consumer or the user does not need to whipping himself, and can directly use the foam cream if it is thawed (has been whipped and foamed) After the cream).

In the case of the oily emulsion in the foamable water, it is necessary to use a specific type of oil and fat to increase the solid fat content in a low temperature state (Patent Document 1) or a large amount of oil. Research and development are carried out by blending sugar (Patent Document 2). However, this freezeable foamable water-based emulsion has sufficient freeze-resistance, but has poor mouth-melting properties and too sweet flavor, so it is compared with the standard foaming water-based emulsion. From the viewpoint of flavor, it is considered to be poor.

When the consumer or the user focuses on the operability rather than the flavor (taste), the frequency of using the above-mentioned freezeable foaming water-based emulsion increases, but due to the increased awareness of food quality requirements in recent years, etc. Therefore, the demand for oily emulsions in foaming water having excellent flavor is gradually increasing.

On the other hand, in order to improve the dairy flavor of the foamed cream, and to control the physical properties and quality thereof, Patent Document 3 proposes a vegetable fat which is whipped in advance, and a liquid cream (fresh cream) is added afterwards. method. However, in such a freezeable foamable water-based emulsion, the amount of dehydration may increase when the defrosting is actually performed.

Patent Document 4 suppresses dehydration during thawing by mixing and foaming a foamed first oil-in-water emulsion with a foamed second oil-in-water emulsion, wherein the second water is suppressed. The oily emulsion has a higher fat content than the first oily emulsion.

[Previous Technical Literature] (Patent Literature)

Patent Document 1: Japanese Patent Laid-Open No. 61-100167

Patent Document 2: Japanese Patent Laid-Open No. Hei 10-201442

Patent Document 3: Japanese Laid-Open Patent Publication No. 2001-321074

Patent Document 4: Japanese Laid-Open Patent Publication No. 2013-85496

However, from the viewpoints of safety, stability, and preservation property of the actual product, although it is recommended to place the actual product in a refrigerator for thawing, the inventors have noted in further research that It is not uncommon to defrosting at a temperature higher than that of a general refrigerator, such as at room temperature, so that the situation is more profound. It is more difficult to suppress dehydration during thawing.

Therefore, the problem to be solved by the present invention is to provide a freezeable foamable water-in-water compound which maintains a stable dehydrated state even when it is thawed at a temperature higher than that of a general refrigerator (i.e., does not Excessive dehydration).

The present inventors have earnestly studied in order to solve this problem, and found that the oily emulsion of the foamed water having a different fat content is mixed, and the viscosity of the oily emulsion mixture in the water is controlled within a certain range. It can suppress the dehydration phenomenon when thawing is performed at a temperature higher than that of a general refrigerator, for example, at room temperature. Moreover, the invention of an oily emulsion in a foaming water can be completed by the above method, that is, By thawing at room temperature, an unprecedented degree of dehydration inhibition can be achieved.

That is, the present invention relates to the following oil-type emulsion mixture in the foamed water, the oil-type compound frozen mixture in water, and a method for producing the same.

[1]

An oil-in-water emulsion mixture which can be frozen and thawed, which is obtained by mixing a foamed first oil-in-water emulsion with a foamed second oil-in-water emulsion, and has a viscosity of 4,000 to 20,000 cP. The fat content of the second oil-in-water emulsion is higher than the fat content of the oil-based emulsion in the first water.

[2]

The oil-in-water emulsion mixture as described in [1] has a viscosity of 11,000 to 17,000 cP.

[3]

An oil-in-water emulsion frozen mixture obtained by freezing an oil-in-water emulsion mixture according to [1] or [2].

[4]

An oil-in-water emulsion frozen mixture obtained by filling an oil-in-water emulsion mixture according to [1] or [2] into a soft bag and freezing it.

[5]

The water-oil emulsion-freezing mixture according to [3] or [4], wherein the second oil-in-water emulsion is fresh cream.

[6]

The oil-in-water emulsion-freezing mixture according to any one of [3] to [5] wherein the oil-fat component of the first oil-in-water emulsion is only vegetable oil.

[7]

The water-oil emulsion-freezing mixture according to any one of [3] to [6] wherein, in the case of thawing at 20 ° C, the amount of dehydration per 1000 ml of the oil-type emulsion frozen mixture in water is 1.5 g or less. .

[8]

A foamed aqueous oily emulsion frozen mixture containing fresh cream, wherein the oily emulsion frozen mixture in the water is thawed at 20 ° C, the amount of dehydration per 1000 ml of the oily emulsion frozen mixture in water is 1.5 g the following.

[9]

The submerged oil-type emulsion frozen mixture according to [8], which comprises an oil-in-water emulsion of vegetable oils and fats, and fresh cream.

[10]

The water-oil emulsion-freezing mixture according to [8] or [9], which is obtained by mixing an oil-in-water emulsion of a bubble vegetable oil and fat with a foamed fresh cream and freezing it.

[11]

A method for producing a foamed and frozen aqueous oily emulsion frozen mixture, comprising the steps of: foaming a first aqueous oily emulsion; and foaming a second aqueous oily emulsion; The fat content of the second oil-in-water emulsion is higher than the fat content of the first oil-based emulsion; the first oil-in-water emulsion that has been foamed, and the second oil-in-water emulsion that has been foamed a step of mixing and adjusting the oily emulsion mixture in water having a viscosity of 4000 to 20000 cP; and a step of freezing the oily emulsion mixture in the foamed water.

[12]

A method for producing a foamed and frozen aqueous oily emulsion frozen mixture which can be thawed at room temperature, comprising the steps of: foaming the first oily emulsion in water; and making oil in the second water a step of foaming the type emulsion, the fat content of the second oily emulsion is higher than the fat content of the first oily emulsion; and the first oily emulsion of the first water is foamed and has been foamed The second oil-in-water emulsion is mixed and the viscosity is adjusted; and the step of freezing the oily emulsion mixture in the foamed water.

The oily emulsion mixture in the foamed water generally predicts that the higher the viscosity, the more the dehydration phenomenon can be suppressed. However, in the case of freezing it, it is surprising that the viscosity must be an appropriate viscosity which is neither too high nor too low.

For example, in Patent Document 4, an oily emulsion in a foamed water having an expansion ratio of 200% and a foamed fresh cream having a swelling ratio of 60% are mixed to obtain a foamed aqueous oil emulsion mixture, and Freeze the mix The product was then thawed at 20 ° C, but the amount of dehydration of the mixture was 1.7 g / 1000 ml.

According to the present invention, it is possible to provide an oily type emulsion which has been foamed and frozen in an oily type emulsion which does not affect the flavor, even at a temperature higher than that of a general refrigerator, especially at room temperature. The thawing is carried out under the condition of (20 ° C), and the dehydration phenomenon can still be suppressed.

Fig. 1 is a graph showing the amount of dehydration when the foamed frozen aqueous oil-type emulsion frozen mixture is thawed.

In the present invention, the "oil-in-water emulsion" refers to an emulsion in which the aqueous phase is a continuous phase and the oil phase is in a dispersed state. For example, a cream obtained by using vegetable oil or milk fat can be mentioned.

In the present invention, the "foaming oil-in-water emulsion" refers to an oil-in-water emulsion having the property of forming bubbles, which can form bubbles by various means, and is typically capable of being whipped ( Air bubbles are formed by foaming by adjusting conditions such as stirring, temperature, and pressure. The "foamed oil-in-water emulsion" refers to an oil-in-water emulsion in which a "foaming oil-in-water emulsion" is foamed by the above method.

The "first oil-in-water emulsion" used in the present invention may be an oil-in-water emulsion having a relatively low fat ratio, and for example, a cream having a low milk fat ratio or a fat-reducing ratio can be used. of Synthetic cream prepared by the method. In one aspect of the invention, the fat ratio of the first oil-in-water emulsion is preferably from 10 to 35% by weight, more preferably from 15 to 30% by weight, based on the total weight of the oil-based emulsion in the first water.

In one aspect of the present invention, since the composition of the synthetic cream is easily adjusted and the foaming property is improved, it is preferred to use synthetic cream as the first oily emulsifier in water.

In another aspect of the present invention, from the viewpoint of flavor and shape retention, the total solid ratio of the first oil-in-water emulsion is preferably 40% with respect to the total weight of the first oil-based emulsion. 65% by weight, more preferably 45 to 60% by weight.

The "second oil-in-water emulsion" used in the present invention may be an oil-in-water emulsion having a relatively high fat ratio. For example, a cream having a high milk fat ratio or a fat can be used. A synthetic cream prepared by a ratio of a milk fat ratio in particular. In one aspect of the invention, the fat ratio of the second oil-in-water emulsion is preferably from 35 to 50% by weight, more preferably from 40 to 45% by weight, based on the total weight of the oil-based emulsion in the second water.

In another aspect of the present invention, the milk fat ratio of the second oil-in-water emulsion is preferably 15 to 50% by weight based on the total weight of the oil-based emulsion in the second water, from the viewpoint of flavor. More preferably, it is 25 to 45% by weight.

In a preferred aspect of the present invention, as the second oil-in-water emulsion, fresh cream having a good flavor and generally a high fat ratio can be used.

The "fresh cream" of the present invention means a substance obtained by removing most of the ingredients other than milk fat from raw milk, milk or special milk (without adjusted milk). It is defined as "cream" in the relevant regulations of the composition specifications of milk and dairy products (final amendment: No. 132 of the Ministry of Health, Labour and Welfare of October 30, 2007), but in the present invention, The contrast of cream is called "fresh cream".

In one aspect of the present invention, as the first or second oil-in-water emulsion, fresh cream can be used alone or in combination with synthetic cream.

When the fresh cream is used alone as the first oil-in-water emulsion, the milk fat ratio of the fresh cream is preferably 18 to 35% by weight, more preferably 22 to 32% by weight, still more preferably 26 to 30% by weight.

When the fresh cream is used alone as the second oily emulsion, the milk fat ratio of the fresh cream is preferably 35 to 50% by weight, more preferably 40 to 48% by weight.

In a preferred embodiment of the present invention, the milk fat ratio of the oily emulsion mixture containing fresh cream is 10 to 20% by weight, preferably 10 to 17% by weight, more preferably 10 to 16% by weight.

In a preferred aspect of the present invention, it is preferred to use synthetic cream as one of the first oil-in-water emulsion or the second oil-in-water emulsion from the viewpoint of production efficiency and flavor, and to use fresh cream. As the other party. In general, since the fresh butter has a high fat content, synthetic cream is used as the first oily emulsion in water, and fresh cream is suitable as the second oily emulsion in water.

The "Synthetic cream" of the present invention is a cream which is prepared by using a fat, a protein, an emulsifier, water, and the like as a main raw material, and is used in the form of fresh cream.

In one aspect of the present invention, synthetic creams having mutually different fat contents can also be selected, so that both the first and second oily emulsions are synthetic cream.

In the present invention, the mixing ratio of the first oil-in-water emulsion and the second oil-in-water emulsion is not particularly limited, and can be appropriately determined according to the individual fat content and the desired fat content of the oily emulsion mixture in the water. select. Typically, the ratio of the first oil-in-water emulsion to the second oil-in-water emulsion can be set to 1:0.1 to 1 in a weight ratio, preferably 1:0.2 to 0.7, more preferably Set to 1:0.4~0.5.

As the "fat" used in the present invention, generally, any edible fat or oil that can be used for synthesizing cream can be used. For example, it can be mentioned: milk fat (butter, butter-oil, etc.), lard, tallow, fish oil and other animal fats; palm oil, palm kernel oil, safflower oil, corn Vegetable oils such as oil, rapeseed oil, and coconut oil; and hydrogenated oils, separation oils, and transesterified oils obtained by chemically treating the oils and fats. These oils and fats can be used singly or in combination of two or more kinds of fats and oils in an arbitrary ratio. From the viewpoint of the solubility in the mouth and the flavor, it is preferred to use palm oil, palm kernel oil, coconut oil, and hydrogenated oil of such fats and oils. In particular, it is preferred to use two or more kinds of these fats and oils in combination. From the viewpoint of adjusting the viscosity of the oil-in-water emulsion and the oil-based emulsion mixture obtained in practice, it is preferred to use brown. A hydrogenated oil of palm oil, palm kernel oil, coconut oil, and/or an extremely hydrogenated oil is more preferably used in combination of two or more kinds of such fats and oils.

In one aspect of the invention, it is preferred to use only vegetable fats from the standpoint of manufacturing costs and the health orientation of the consumer. Further, in another aspect of the present invention, vegetable fats and oils can be used in combination with milk fat from the viewpoint of flavor.

In the other aspect of the present invention, as the first oil-in-water emulsion, synthetic cream containing vegetable oils and fats as a main component can be used, and synthetic creams using only vegetable oils and fats as fats and oils are more preferably used.

In another aspect of the present invention, as the second oil-in-water emulsion, synthetic cream having milk fat as a main component can be used.

The amount of the fat to be added can be appropriately selected in accordance with the desired fat content of the oily emulsion in the water. For example, when synthetic cream is used as the first oil-in-water emulsion, the total weight of the synthetic cream is preferably 10 to 35 wt%, more preferably 15 to 30 wt%.

As the "protein" used in the present invention, generally, any protein can be used as long as it can be used for synthesizing cream. For example, vegetable protein such as soy protein powder; skim milk, cream powder, buttermilk powder, skimmed milk powder, whole milk powder, condensed milk, concentrated milk, skim milk concentrate, and concentrated whey Milk proteins such as milk protein concentrates, whey protein concentrates, and whey protein derivatives. These can be used singly or in combination of two or more kinds of proteins in an arbitrary ratio. From the viewpoint of flavor, it is preferred to use milk protein, especially skimmed milk powder.

The content of the protein is not particularly limited. For example, it can be used in an amount of 0.1 to 5.0% by weight, preferably 1.0 to 2.5% by weight, based on the total weight of the synthetic cream.

The "emulsifier" used in the present invention is generally used as long as it is an emulsifier which can be used for synthesizing cream. For example, higher fatty acid monoglyceride, glycerin fatty acid ester (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, decaglyceryl monolaurate, tetraglycerin monostearate, decaglycerin) Monostearate, decaglyceryl distearate, diglycerol monooleate, decaglycerin monooleate, decaglyceryl succinate, etc.), organic acids (eg, acetic acid, lactic acid, citric acid, dibutyl) Acid, diethyl tartaric acid, etc.) monoglycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleate, sorbitan fatty acid esters, sucrose fatty acid esters (eg, sucrose sucrose esters) , sucrose stearate, sucrose myristate, etc.), lecithin (eg, plant lecithin, egg yolk phospholipids, isolated lecithin, milk lecithin, etc.), enzymes decompose lecithin (eg, enzymes break down soy lecithin, Desalination acid lecithin, etc.), casein sodium, and the like.

These emulsifiers can be used singly or in combination of several emulsifiers in any ratio. The type of the emulsifier can be appropriately adjusted depending on the type and content of other raw materials. However, from the viewpoint of emulsion stability, it is preferred to combine HLB values (hydrophile-lipophile balance). A plurality of emulsifiers, more preferably one or two emulsifiers having an HLB value of 1 or more and less than 4 One type or two or more types of emulsifiers having an HLB value of 4 or more and less than 6 are used in combination.

The content of the emulsifier can be appropriately selected depending on the type and content of other components. Typically, 0.1 to 5.0% by weight, preferably 1.0 to 4.5% by weight, based on the total weight of the synthetic cream can be used.

In one aspect of the present invention, in order to impart sweetness to the first oil-in-water emulsion and/or the second oil-in-water emulsion, it is preferred to add a sweetener before foaming. As the "sweetener", natural sweeteners such as sugar, maltose, powdered sugar, reduced maltose, sugar alcohol (erythritol, sorbitol, etc.), lactose, and synthetic sweeteners can be used. From the viewpoints of imparting moderate sweetness, foaming property, viscosity, shape retention property, moldability (appreciation of appearance when squeezing), and mouthfeel (hardness) to the oily emulsion in water, it is preferred to use granulated sugar, One type of maltose or icing sugar may be used in combination of two or more kinds. Especially in the whole sweetener, the ratio of the powdered sugar is preferably the highest. For example, it is preferred that the powdered sugar accounts for more than 35% by weight of the sweetener. It is preferably 40% by weight or more, more preferably 45% by weight or more.

The "viscosity" of the present invention means the viscosity at a state of 15 °C. The viscosity is a B-type viscometer (manufactured by BROOK FIELD Co., Ltd.), and when the final product is foamed before or after thawing, it is measured at 15 ° C, 30 rpm, 30 seconds, and rotor No. 4. When the final product is whipped synthetic cream (bubble first oil-in-water emulsion), it is at 15 ° C, 1 to 20 rpm (the rotation rate (rpm) can be selected according to the viscosity of the whipped synthetic cream) , 300 seconds, rotor No. 4 conditions are measured, when the final product is essentially whipped cream (already The foamed second oily emulsion or liquid cream was measured under the conditions of 5 ° C, 60 rpm, 30 seconds, and rotor No. 2.

In one aspect of the present invention, the viscosity of the oil-in-water emulsion mixture before freezing is adjusted to be not too high from the viewpoint of suppressing dehydration at the time of thawing at a high temperature, specifically, The viscosity is adjusted to below 20,000 cP. On the other hand, in one aspect of the present invention, if the viscosity of the oil-in-water emulsion mixture before freezing is too low, foaming may not be sufficiently performed, and dehydration during thawing at a high temperature may not be suppressed. It must be adjusted to have a certain degree of viscosity, specifically, the viscosity is adjusted to 4000 cp or more. Further, in one aspect of the present invention, the dehydration phenomenon at the time of thawing in a high temperature state, particularly the viewpoint of suppressing dehydration at the time of thawing at a temperature of room temperature (20 ° C) or more, before freezing The viscosity of the oily emulsion mixture in water is preferably higher than the viscosity of 14500 cP, for example, a viscosity of 15,000 cp or more, and preferably a viscosity of 15500 cp or more.

In one aspect of the present invention, the viscosity of the oil-in-water emulsion mixture before freezing is 4,000 to 20,000 cP, preferably 7,000 to 190,000 cP, more preferably 11,000 to 17,000 cP, still more preferably 15,000 to 17,000 cP.

In a preferred aspect of the present invention, the dehydration phenomenon at the time of thawing in a high temperature state, in particular, the dehydration phenomenon at the time of thawing at a temperature of at room temperature (20 ° C) or higher, the water before freezing The viscosity of the oily emulsion mixture is from 13,000 to 20,000 cP, preferably from 15,000 to 19,000 cp, more preferably from 15,000 to 17,000 cp.

In one aspect of the present invention, the viscosity of the oil-in-water emulsion mixture after thawing is from 3,000 to 18,000 cP, preferably from 10,000 to 17,000 cP, from the viewpoint of feeling of use, flavor, and mouthfeel at the time of extrusion, and more preferably 11000~16000cP.

In general, the oily emulsified mixture in the foamed water can be expressed as "seven whipped cream", "eight distributed whipped cream", "completely whipped" according to the degree of foaming. Beat the cream, etc.

"Whole-frozen whipped cream" refers to a cream that foams to the extent that if the beater is raised, the foamed cream attached to the beater has an erect angle and a tip and reliably exhibits a rigid foaming. status. "Eight-distributed whipped cream" means a cream that is foamed to the extent that if the beater is lifted, the foamed cream attached thereto has a soft tip, and then the cream attached to the beater The tip will bend downwards, presenting a state of "鞠躬". "Seven-distributed whipped cream" refers to a cream that foams to the extent that if the beater is lifted, the foam cream attached to the beater will fall off in a sticky form and fall into the basin. The traces will quickly disappear.

Ideally, it is whipped to an appropriate degree in combination with the use of the cream. In general, the whipped cream is completely whipped, and the shape is complete when extruded, and the styling is excellent, but compared to the whipped cream which is completely whipped, The eight-distributed whipped cream is characterized in that the extruded shape becomes softer and has a smooth mouthfeel.

In general, the frozen eight-distributed whipped cream has a lower water retention than the frozen, fully-frozen whipped cream, and therefore has concerns about dehydration during thawing, however, the inventor first Found by using The oil-in-water emulsion mixture of the present invention can solve the problem of dehydration of the frozen eight-distributed whipped cream during thawing.

Therefore, the oil-type emulsified mixture in the foamed water of the present invention is suitable for the purpose of generally using the "eight-distributed whipped cream" after thawing. In one aspect of the present invention, the present invention has been The oily emulsified mixture in the foaming water is an eight-distributed whipped cream.

The viscosity of the oily emulsion in water can be adjusted by the viscosity of the first oily emulsion and the second oily emulsion, and the mixing ratio of the emulsions.

The viscosity of the first oil-in-water emulsion and the second oil-based emulsion can also be adjusted by the composition. For example, in an oily emulsion in water, the viscosity can be changed by adjusting the addition amount of a polysaccharide, a tackifier, a cellulose, a phosphate, or the like. Moreover, the viscosity of the oily emulsion in water can be adjusted by the degree of foaming.

In one aspect of the present invention, the viscosity of the first oil-in-water emulsion having been foamed is 25,000 to 600,000 cP, preferably 25,000 to 500,000 cP, more preferably 30,000 to 400,000 cP. In another aspect of the present invention, the viscosity of the first oil-in-water emulsion having been foamed is 10,000 to 600,000 cP, preferably 15,000 to 500,000 cP, more preferably 20,000 to 400,000 cP.

In one aspect of the present invention, the viscosity of the foamed second oily emulsion is 20 to 200 cP, preferably 40 to 150 cP, more preferably 60 to 100 cP.

In another aspect of the present invention, the viscosity of the foamed first oil-in-water emulsion and the foamed second oil-based emulsion are suppressed from the viewpoint of suppressing the dehydration phenomenon caused by thawing in a high temperature state. Viscosity, a certain degree of difference will be ideal.

The "expansion ratio" of the present invention means an index for indicating the amount of contained air, which is obtained by taking out an oil-type emulsion before and after bubbling (whipping), and measuring the contents of the emulsions. The weight is calculated by the formula of Equation 1.

The oil-type emulsion of the foamed water is not particularly limited as long as it can be substantially foamed, and is typically foamed by setting the expansion ratio to 5% or more.

In one aspect of the present invention, the expansion ratio of the foamed first oil-in-water emulsion is preferably from 110 to 250%, more preferably from 130 to 220%, from the viewpoint of stability of foaming. Further better is 140 to 190%.

In one aspect of the present invention, the expansion ratio of the foamed second oil-in-water emulsion is preferably from 10 to 70%, more preferably from 10 to 55%, further preferably from the viewpoint of production efficiency. 10~30%.

In one aspect of the present invention, the expansion ratio of the foamed first oil-in-water emulsion is set to be higher than the second water-oil type that has been foamed. The expansion ratio of the emulsion can further suppress the dehydration phenomenon after thawing. In a preferred aspect of the present invention, the expansion ratio of the foamed first oil-in-water emulsion and the expansion ratio of the foamed second oil-based emulsion are preferably set to 110 to 250, respectively. % and 10~70%, more preferably set to 130~220% and 10~55%, further preferably set to 140~190% and 10~30%.

In another aspect of the present invention, the expansion ratio of the foamed first oil-in-water emulsion and the second foaming are obtained from the viewpoint of easily mixing the first and second oil-in-water emulsions. The expansion ratio of the oil-type emulsion in water is preferably a certain degree of difference. Typically, the difference in expansion ratio is preferably 40 to 240%, more preferably 75 to 210%, and even more preferably 110 to 180%.

The "oil-in-water emulsion mixture" of the present invention refers to a mixture of a foamed first oil-in-water emulsion and a foamed second oil-in-water emulsion, preferably uniformly. The mixed mixture is subjected to mixing.

The "aqueous oil-type emulsion frozen mixture" of the present invention means a mixture obtained by freezing an oil-type emulsion mixture in water.

The fat ratio of the oil-type emulsion mixture in water is not particularly limited, and can be appropriately selected in accordance with the purpose of use of the oil-in-water emulsion mixture after thawing. By adjusting the fat ratio of the first oil-in-water emulsion to the second oil-based emulsion and the mixing ratio of the emulsions, an oil-in-water emulsion mixture having a desired fat ratio can be obtained.

In a preferred aspect of the invention, the fat ratio of the oily emulsion mixture in water is from 20 to 50% by weight, preferably from 30 to 45% by weight. Further, the milk fat ratio of the oil-in-water emulsion mixture is not particularly limited, and may be 10 to 50% by weight, preferably 10 to 35% by weight, and more preferably 10 to 16% by weight.

The total solid ratio of the oily emulsion mixture in water is not particularly limited, and is typically 30 to 70% by weight, preferably 40 to 60% by weight.

The "all solid ratio" of the present invention refers to a portion in which the amount of the fat ratio is added to the amount of the solid ratio (protein, lactose, etc.) other than the water.

In one aspect of the present invention, the oily emulsion mixture in water can contain sugars, perfumes, and the like according to the purpose of use of the oily emulsion mixture in the water after thawing.

The oily emulsion mixture in water can be mixed with other oily emulsions in water, such as fat content, viscosity, pH and expansion ratio, in addition to the first and second oily emulsions.

The foaming method of the present invention is not particularly limited, and typically, a water-type emulsion is stirred by using a beater, a stirrer, a disperser or the like so that the oil-based emulsion in the water contains air. get on.

The mixing method of the present invention is not particularly limited, and it is preferred to carry out the first and second oil-in-water emulsions in a homogeneous state without causing foaming to disintegrate.

The freezing method of the present invention is not particularly limited. Typically, after the oil-in-water emulsion mixture is filled in a container, it is preferably a freezer at -15 ° C or lower, more preferably at -20 ° C or lower. Freeze the library to freeze.

The foamed and frozen aqueous oil-type emulsion freezing mixture of the present invention can be used as a general oil-like emulsion in the foamed water by thawing. The thawing method is not particularly limited, and it is typically defrosted at a temperature ranging from 0 to 10 ° C, preferably from 0 to 15 ° C, more preferably from 0 to 20 ° C.

The time required for thawing varies depending on the capacity and shape of the oil-like emulsion frozen mixture in the water, and the thawing temperature.

For example, a 1000 ml portion of an oily emulsion mixture that has been filled in a soft bag and frozen in a refrigerator (4 ° C) will take about 4 to 15 hours. On the other hand, it takes about 1 to 3 hours to thaw at room temperature (20 ° C).

The frozen mixture of the foamed and frozen oil-in-water emulsion of the present invention can sufficiently suppress the dehydration even when it is thawed at room temperature (20 ° C). Here, it means that the amount of dehydration of the oil-type emulsion frozen mixture per 1000 ml of water can be suppressed to 1.5 g or less, more preferably 1.0 g or less, and still more preferably 0.5 g or less.

The oil-in-water emulsion mixture of the bubbles of the present invention can be frozen in various forms, but it is preferably filled in a container and frozen in view of transportation after freezing.

In a preferred aspect of the invention, the bubbling aqueous oil-type mixture is filled in a pouch for freezing. Thereby, the oily emulsion mixture in the foamed water after thawing does not need to be stirred and mixed again, and can be directly extruded from the soft bag.

The oil-type emulsion frozen mixture filled in the hard-boxed frozen water is used, and when it is used after thawing, since it is taken out separately from the hard case, even if dehydration occurs during thawing, there is no problem. Further, the oil-type emulsion frozen in the frozen water filled in the hard case is frozen, and when it is used after thawing, the emulsified water-oil emulsion mixture can be emulsified again by stirring a little.

On the other hand, the oil-type emulsion frozen in the frozen water filled in the soft bag freezes the mixture, and when it is used after thawing, it is intended to be directly extruded from the soft bag. If dehydration occurs during thawing, the water generated by the dehydration will be soft. It is not desirable that the opening portion of the bag flows out. Moreover, since the soft bags are mostly transparent, this allows the consumer or the user to easily detect the dehydration phenomenon. If the dehydration phenomenon can be easily visually observed, the appearance of the product may be poor, which is not desirable.

Therefore, the frothed and frozen oil-type emulsion frozen mixture of the present invention is more effective in suppressing the dehydration phenomenon by being filled in a soft bag.

Hereinafter, the present invention will be further described based on examples, which are examples of the present invention, but the present invention is not limited thereto.

[Examples] [Example 1] <Preparation of the first oil-in-water emulsion>

0.5 parts by weight of a higher fatty acid monoglyceride having an HLB value of 4, 0.14 parts by weight of a higher fatty acid monoglyceride having an HLB value of 2.9, 0.45 parts by weight of a sucrose fatty acid ester having an HLB value of 1, and 0.1 part by weight of lecithin were dissolved in 27 parts by weight of vegetable fats and oils (26.4 parts by weight of palm kernel hydrogenated oil and 0.6 parts by weight of palmitic hydrogenated oil) were prepared to prepare an oil phase.

5 parts by weight of granulated sugar, 7.5 parts by weight of maltose (solid ratio: 75.6 wt%), 12 parts by weight of icing sugar, 1.5 parts by weight of skim milk powder, 2.6 parts by weight of casein sodium, and 0.225 parts by weight of sucrose fatty acid ester having an HLB value of 6. 0.25 parts by weight of cellulose, 0.045 parts by weight of a thickening polysaccharide, and 0.13 parts by weight of a perfume were dissolved in 42 parts by weight of water to prepare an aqueous phase.

The oil phase and the aqueous phase were mixed at 65 to 70 ° C, and the mixture was stirred by a propeller blade, and initial emulsification was carried out at 70 ° C for 10 minutes. After that, the initial emulsion was heated at 130 ° C for 4 seconds by a direct heating sterilizer, and then homogenized at 24 MPa, and then directly cooled to 10 ° C or lower to prepare "synthetic cream (first 1 oily emulsion in water)). The composition of the synthetic cream was analyzed, and the total solid ratio was 55.4% by weight, and the fat ratio was 30% by weight.

<Foaming of the first oil-in-water emulsion>

Using a Mondo stirrer (manufacturer: Mondomix Co., Ltd.), the synthetic cream was continuously foamed at a rotation rate of 470 rpm to prepare "whipped whipped synthetic cream (bubble first oil-in-water emulsion) "." Its viscosity is 23,000 cp and the expansion ratio is 185%.

Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD Co., Ltd.) under the conditions of 15 ° C, 20 rpm, and 300 seconds using rotor No. 4.

<Preparation and foaming of oily emulsion in the second water>

Fresh cream (milk fat: 47% by weight) was foamed by a line mixer (manufacturer: OHR Fluid Engineering Research Institute Co., Ltd.) to prepare "substantially whipped cream" (The second oil-in-water emulsion that has been foamed)". Its viscosity is 70 cP and the expansion ratio is 20%.

Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD Co., Ltd.) under the conditions of 5 ° C, 60 rpm, and 30 seconds using the rotor No. 2.

The "whipped whipped cream" and "substantially whipped whipped cream" were mixed at a ratio of 7:3, and the milk fat was adjusted to 14% by weight, and the viscosity was adjusted to 16,000 cP. And its expansion rate is 135%.

Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD Co., Ltd.) under the conditions of 15 ° C, 30 rpm, and 30 seconds using rotor No. 4.

The mixture was filled in a soft bag (squeezing bag, capacity: 1000 mL), and then frozen in a rapid freezer (-34 ° C) for about 35 minutes, and stored in a freezer (about -20 ° C).

[Comparative Example 1]

The "whipped synthetic cream (bubble first oil-in-water emulsion)" was adjusted to be the same as in the second embodiment.

The above was mixed with fresh cream in a ratio of 7:3, and the milk fat was adjusted to 14% by weight, and the viscosity was adjusted to 14500 cP. Its expansion rate is 130%. In addition, this fresh cream is the same as that of Example 1, but it is a "liquid (non-foaming)" state.

Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD Co., Ltd.) under the conditions of 15 ° C, 30 rpm, and 30 seconds using rotor No. 4.

The mixture was filled in a soft bag (squeezing bag, capacity: 1000 mL), and then frozen in a rapid freezer (-34 ° C) for about 35 minutes, and stored in a freezer (about -20 ° C).

[Test example]

The "oil-in-water emulsion mixture filled in the squeeze bag" (three types) prepared in Example 1 and Comparative Example 1 was placed in a freezer for storage until the center temperature became -18 ° C or lower. Thereafter, the objects were placed in a refrigerator at 10° C., 15° C., and 20° C., and then thawed at a predetermined time. The total solid ratio of these materials was 54.8 wt%, and the grease ratio was 33 wt%.

The amount of dehydration (g/1000 ml) of the "oily emulsion mixture in water filled in the squeezing bag" at the respective thawing temperatures was analyzed (when the amount of dehydration exceeded 1.5 g, the quality was not sufficiently excellent).

The average value (n=3) of the amount of dehydration is shown in Fig. 1.

The "foamed oily emulsion mixture in water" was mixed with the "whipped whipped cream" of Example 1, and the amount of dehydration was 0.4 g (10 ° C, 15 hours), 0.6 g (15 ° C, 11 hours), 0.3 g (20 ° C, 6 hours). The viscosity after thawing is about 12000 cP.

The "foamed oil-type emulsion mixture in water" was obtained by mixing "unwhipped liquid whipped cream" of Comparative Example 1, and the amount of dehydration was 0.7 g (10 ° C, 15 hours), 1.0 g (15 ° C, 11). Hour), 2.1 g (20 ° C, 6 hours). The viscosity after thawing is about 12000 cP.

As shown in Fig. 1, in the overall trend, when "whipped whipped cream" is mixed, the amount of dehydration is reduced.

Further, by adjusting the viscosity of the oil-type emulsion mixture in the foamed water, the amount of dehydration at the time of thawing at room temperature (20 ° C) can be remarkably suppressed.

[Comparative Example 2] <Preparation and foaming of the first oil-in-water emulsion>

0.25 parts by weight of a higher fatty acid monoglyceride having an HLB value of 4, 0.23 parts by weight of a higher fatty acid monoglyceride having an HLB value of 2.9, 0.23 parts by weight of a sucrose fatty acid ester having an HLB value of 1, and 0.08 parts by weight of lecithin, dissolved in 13 parts by weight of vegetable fat (13 parts by weight of palm kernel hydrogenated oil) to prepare an oil phase.

12 parts by weight of granulated sugar, 10 parts by weight of maltose (solid ratio: 75.6 wt%), 7 parts by weight of powdered sugar, 2 parts by weight of skim milk powder, 2.2 parts by weight of casein sodium, and higher fatty acid polyglycerin fatty acid ester having an HLB value of 12. 0.08 parts by weight, 0.17 parts by weight of a sucrose fatty acid ester having an HLB value of 6, 0.18 parts by weight of cellulose, 0.071 parts by weight of a polysaccharide of a polysaccharide, and 0.15 parts by weight of a fragrance were dissolved in 52 parts by weight of water to prepare an aqueous phase.

The oil phase and the aqueous phase were mixed at 65 to 70 ° C, and the mixture was stirred by a propeller blade, and initial emulsification was carried out at 70 ° C for 10 minutes. After that, the initial emulsion was heated at 130 ° C for 4 seconds by a direct heating sterilizer, and then homogenized at 25 MPa, and then directly cooled to 10 ° C or lower to prepare "synthetic cream (1st) Oily emulsion in water)". The composition of the synthetic cream was analyzed, and the total solid ratio was 44.6 wt%, and the fat ratio was 13 wt%.

The synthetic cream was continuously foamed at a rotation rate of 480 rpm by a hand blender to prepare a "whipped synthetic cream (first aqueous oil emulsion)". Its expansion rate is 190%.

<Preparation and foaming of oily emulsion in the second water>

Fresh cream (milk fat: 47 parts by weight) was foamed using a hand blender to prepare "completely whipped cream (bubble second oil-in-water emulsion)". Its viscosity is above 20,000 cP and the expansion ratio is 100%.

Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD Co., Ltd.) at 5 ° C, 60 rpm, and 30 seconds using rotor No. 4. However, the viscosity was extremely high and measurement was impossible. . That is, this means that the viscosity of the oil-in-water emulsion of Comparative Example 2 is higher than 20,000 cP.

<Preparation of oily emulsion mixture in foamed water>

The "whipped whipped cream" and the "completely whipped cream" were mixed at a ratio of 7:3, and the milk fat was adjusted to 14% by weight, and the expansion ratio was 163%. In addition, the viscosity is using a B-type viscometer (manufacturer: BROOK FIELD Co., Ltd. was measured using rotor No. 4 under conditions of 15 ° C, 30 rpm, and 30 seconds, but the measurement was impossible because the viscosity was very high. That is, this means that the viscosity of the oil-in-water emulsion of Comparative Example 2 is higher than 20,000 cP.

The mixture was filled in a soft bag (squeezing bag, capacity: 1000 mL), and then frozen in a rapid freezer (-34 ° C) for about 35 minutes, and stored in a freezer (about -20 ° C).

[Comparative test example]

The "oil-in-water emulsion mixture filled in the squeeze bag" (two types) prepared in Comparative Example 2 was placed in a freezer for storage until the center temperature became -18 ° C or lower. Thereafter, the objects were placed in a refrigerator at 20 ° C for 6 hours, and then thawed. The total solid ratio was 47% by weight, and the grease ratio was 23% by weight.

The amount of dehydration (g/1000 ml) of the "oily emulsion mixture in water filled in the squeezing bag" at the respective thawing temperatures was analyzed (when the amount of dehydration exceeded 1.5 g, the quality was not sufficiently excellent).

In the "foamed oily emulsion mixture", when the "whipped whipped cream" of Comparative Example 2 was mixed, the amount of dehydration was 12.1 g (20 ° C, 6 hours). The viscosity after thawing is also higher than 20000 cP.

From the above results, it is understood that if the viscosity of the oily emulsion mixture in the foamed water is too high (above 20,000 cP), when it is thawed at room temperature (20 ° C), the effect of suppressing the amount of dehydration cannot be obtained.

[Industry use possibility]

According to the present invention, it is possible to provide an oil-in-water type compound which can be frozen and foamed without affecting the flavor, and the dehydration phenomenon at the time of thawing is suppressed, thereby providing a frozen and foamed oily emulsion in water. It can be defrosted and stored at a higher temperature than in the past, and is easy for the user to use.

Claims (12)

An oil-in-water emulsion mixture which can be frozen and thawed, which is obtained by mixing a foamed first oil-in-water emulsion with a foamed second oil-type emulsion, and has a viscosity of 4000 to 20000 cP. And the fat content of the second oil-in-water emulsion is higher than the fat content of the oil-based emulsion in the first water. The oil-in-water emulsion mixture according to claim 1 has a viscosity of 11,000 to 17,000 cP. An oil-in-water emulsion frozen mixture obtained by freezing an oil-in-water emulsion mixture according to claim 1 or 2. An oil-in-water emulsion frozen mixture obtained by filling a water-in-oil emulsion mixture according to claim 1 or 2 in a soft bag and freezing it. The aqueous oily emulsion frozen mixture according to claim 3 or 4, wherein the second oily emulsion is fresh cream. The oil-in-water emulsion frozen mixture according to any one of claims 3 to 5, wherein the oil component of the first oil-in-water emulsion is only vegetable oil. The aqueous oil-type emulsion frozen mixture according to any one of claims 3 to 6, wherein, in the case of thawing at 20 ° C, the amount of dehydration per 1000 ml of the oil-type emulsion frozen mixture in water is 1.5 g or less. A foamed aqueous oily emulsion frozen mixture containing fresh cream, wherein the oily emulsion frozen mixture in the water is thawed at 20 ° C, the amount of dehydration per 1000 ml of the oily emulsion frozen mixture in water is 1.5 g the following. The aqueous oil-type emulsion frozen mixture according to claim 8, which comprises an oil-in-water emulsion of vegetable oil and fat, and fresh cream. The water-oil emulsion-freezing mixture according to claim 8 or 9, which is obtained by mixing an oil-in-water emulsion of a bubbling vegetable oil and fat with a foamed fresh cream and freezing it. A method for producing a foamed and frozen aqueous oily emulsion frozen mixture, comprising the steps of: foaming a first aqueous oily emulsion; and foaming a second aqueous oily emulsion; The fat content of the second oil-in-water emulsion is higher than the fat content of the first oil-based emulsion; the first oil-in-water emulsion that has been foamed, and the second oil-in-water emulsion that has been foamed a step of mixing and adjusting the oily emulsion mixture in water having a viscosity of 4000 to 20000 cP; and a step of freezing the oily emulsion mixture in the foamed water. A method for producing a frothed and frozen aqueous oily emulsion frozen mixture which can be thawed at room temperature, comprising the following steps a step of foaming the first oil-in-water emulsion; and a step of foaming the second oil-based emulsion, wherein the fat content of the second oil-based emulsion is higher than that of the first oil-based emulsion Fat content; a step of mixing the foamed first oily emulsion in water with the foamed second oily emulsion and adjusting the viscosity; and freezing the oily emulsion mixture in the foamed water A step of.