WO2001008503A1 - Émulsions du type huile dans l'eau - Google Patents

Émulsions du type huile dans l'eau Download PDF

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Publication number
WO2001008503A1
WO2001008503A1 PCT/JP2000/004805 JP0004805W WO0108503A1 WO 2001008503 A1 WO2001008503 A1 WO 2001008503A1 JP 0004805 W JP0004805 W JP 0004805W WO 0108503 A1 WO0108503 A1 WO 0108503A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
melting point
egg yolk
enzyme
yolk
Prior art date
Application number
PCT/JP2000/004805
Other languages
English (en)
Japanese (ja)
Inventor
Masahiro Nishitani
Eiko Wada
Tsugio Nishimoto
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Publication of WO2001008503A1 publication Critical patent/WO2001008503A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the present invention relates to an oil-in-water emulsion, and more particularly, to a whipped fat having a specific composition, which has good emulsification stability and workability, and has good physical properties after whipping.
  • the present invention relates to an oil-in-water emulsion which is stable and has a good egg yolk flavor and a good oral dissolution.
  • a custard cream is widely known, and is usually made mainly from milk, egg yolk, sugar and flour.
  • the flavor is very popular with Japanese people because of its milky taste and the richness of egg yolk.
  • Custard dough contains flour and cornstarch to maintain shape retention, and has a problem of heavy texture and poor melting in the mouth. For this reason, attempts have been made to reduce the texture by stirring the custard cream as it is, mixing air bubbles, or mixing the whipped raw cream with 20 to 30%. However, mixing air bubbles alone can easily cause air bubbles to escape over time, and when mixing whipped raw cream, it is necessary to maintain the flavor of the custard cream.
  • a whipped cream with good melting in the mouth is a system that does not contain egg yolk and contains 25% or more of SUS triglyceride and 5 to 60% of laurin-based fat in fats and oils.
  • the SFC force of the fat or oil S is 60% or more at 10 ° C and 20% or more at 20 ° C, and the SUS type triglyceride is contained in the fat or oil in a range of 25 to 75%.
  • the fats and oils rich in SUS type triglycerides used in the oil-in-water emulsion of the present invention include cocoa butter, palm oil, lippe fat, shea fat, and hardening or fractionating them.
  • Examples include fats and oils, and transesterified oils obtained by introducing saturated fatty acids at the 1 and 3 positions of fats and oils rich in unsaturated fatty acids at the 2nd position.
  • SUS-type triglycerides are 2-unsaturated 1,3-disaturated triglycerides, and the saturated fatty acid residue has 8 to 22 carbon atoms (a small amount of short Chain fatty acid may be included), and examples of the unsaturated fatty acid at the 2-position include oleic acid, linoleic acid, and linolenic acid.
  • the SUS triglyceride is contained in an amount of 25 to 75% by weight, preferably 40 to 70% by weight, based on the total fat and oil. If the SUS triglyceride content is less than 25% by weight, The tapping time is very long, and the amount of bubbles tends to increase, and the dissolution in the mouth tends to deteriorate. In addition, if the amount of air bubbles increases, the mouth feel becomes soft, but on the other hand, the mouth melts poorly against your intention, and it feels like it is settled in the mouth, as if it were paper. Produces an unpleasant texture. Conversely, when the SUS triglyceride content exceeds 75% by weight, emulsification destruction occurs, and it becomes easy to remove.
  • the SFC of fats and oils must be 60% or more at 10 ° C and 20% or more at 20 ° C. Nanare. If the SFC of the fat or oil is less than 60% at 10 ° C and less than 20% at 20 ° C, the whipped cream has poor shape retention and no stiffness. As long as the above requirements for SFC and SUS triglyceride are satisfied, other fats and oils may be contained in the SUS type triglyceride-rich fats and oils.
  • oils and fats include rapeseed oil, soybean oil, castor seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, and coconut oil.
  • vegetable oils such as palm kernel oil and animal oils such as milk fat, beef fat, lard, fish oil, and the like. They can be used alone or in combination.
  • the yolk component may be an enzyme-treated egg yolk alone, or a combination of an enzyme-treated egg yolk and an enzyme-untreated egg yolk or whole egg. However, it is better to use 1 to 8% by weight of enzyme-treated egg yolk with a protein degradation rate of 15 to 40%.
  • Enzyme-treated egg yolk refers to egg yolk treated with a known group of enzymes. Known enzymes are mainly composed of proteases (however, Trypsin), lipase, amylase and the like. If the protein degradation rate is less than 15%, an addition amount of more than 8% is required to produce an egg yolk flavor, so that the viscosity is high, the bottling is easy, and the price is high, which is uneconomical. It is.
  • the protein degradation rate shown here is a value measured by the TNBS method which is a general protein quantification method.
  • Examples of the emulsifier used in the present invention include lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol cornole fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester. Of these, a combination of a lipophilic compound and a hydrophilic compound may be used. It is appropriate to use the additive in an amount of 0.05 to 2.0% by weight with respect to all the components. If the amount is less than 0.05% by weight, the whipping property deteriorates. If the content is more than 0% by weight, it is easy to be botched and the flavor becomes worse.
  • Non-fat milk solids content of 1 to 15% by weight based on all components for imparting milky taste to oil-in-water emulsion and stabilizing emulsification
  • non-fat milk solids include solids derived from skim milk powder, whole milk powder, raw cream, sweetened condensed milk and the like, and skim milk powder or whole milk powder refers to these milk powders as Maillard. It may be processed.
  • one or more saccharides such as sucrose, fructose, glucose, lactose, and maltose may be used.
  • gelatin, starch, processed starch, carrageenan, pectin, gums low cast bean gum, kissanthan gum, guar gum, karaya gum, tragacanth gum, arabic gum
  • pectin low cast bean gum, kissanthan gum, guar gum, karaya gum, tragacanth gum, arabic gum
  • the method for producing an oil-in-water emulsion of the present invention can be carried out in the same manner as for producing general creams. Specific examples are shown below. After preliminarily emulsifying various raw materials at 70 ° C for 20 minutes, homogenize them under the conditions of 0 to 150 Kg / cm 2 . The filtrate was sterilized ultra high-temperature flash again to homogenization at 0 ⁇ 1 5 0 Kg / cra 2 of conditioning, after cooling, aged about 2 4 hours. The homogenization may be either before or after the sterilization treatment or a two-stage homogenization combining both.
  • the oil-in-water emulsion of the present invention is excellent in shape retention and flowering properties, and can be used for all kinds of Western confectionery such as bread, confectionery and cake. In addition, increase in viscosity and generation of bottling are suppressed, and a good whipped cream with both yolk flavor and dissolution in the mouth can be obtained.
  • the oil phase was prepared by adding a lipophilic emulsifier to an oil or fat, and the aqueous phase was formed by adding milk solids, sugars, yolks, salts, and a lipophilic emulsifier to water.
  • UHT ultra-high temperature heat sterilization
  • Whipping time The time required for mixing and whipping 5 kg of cream with 400 g of granulated sugar using a can-to-mixer to reach the optimum foaming state.
  • Shape retention The beauty of the appearance when the artificial whip cream is left at 15 ° C for 24 hours.
  • Formulation fats and oils * 35.0% lecithin 0.2% water 54.4% skim milk powder 5.0% enzyme-treated egg yolk 5.0%
  • Triglyceride content 65.6% SFC10. C 8 9%
  • Palm medium melting point (melting point 34 ° C) 60 parts Rapeseed hydrogenated oil (melting point 35 ° C) 20 parts Palm kernel oil (melting point 27 ° C) 20 parts SUS type in total oil
  • Formulation fats and oils * 35.0% lecithin 0.1% sorbitan fatty acid ester (HLB4) 0.1% water 54.4% skim milk powder 5.0% enzyme-treated egg yolk 5.0%
  • Formulation Fats and oils * 300% lecithin 0 3% Monoglyceride (HLB4) 0 1% Water 59.3% Skim milk powder 5.0% Enzyme-treated egg yolk 5.0%
  • Triglyceride content 65.6%
  • Triglyceride content 65.6%
  • Formulation Fats and oils * 350% lecithin 0.2% water 58. 2% skim milk powder 5.0% enzyme-treated egg yolk 1.2%
  • Triglyceride content 65.6% S F C 10 ° C 89%
  • Triglyceride content 65.6% S F C 10 ° C 89%
  • Formulation fats and oils * 35.0% lecithin 0.3% water 54.3% skim milk powder 5.0% enzyme-treated egg yolk 5.0%
  • Triglyceride content 82.0% SFC10. C 93%
  • Formulation fats and oils * 35.0% lecithin 0.2% water 54.4% skim milk powder 5.0% enzyme-treated egg yolk 5.0%
  • Formulation Fats and oils * 35.0% lecithin 0.2% sorbitan fatty acid ester (HLB4) 0.1% water 58.5% skim milk powder 5.0% enzyme-treated egg yolk 0.8%
  • Rapeseed hardened oil (melting point 35 ° C) 20 parts SUS type in total oil
  • Triglycerides included 65.6% SFC10. C 8 9%
  • Formulation Fats and oils 350% lecithin 0.2% water 50.3% skim milk powder 5.0% enzyme-treated egg yolk 9.0%
  • Triglyceride content 65.6% S F C 10 ° C 89%
  • Example 5 Example 6
  • Example 7 Whipping time 13 minutes 25 seconds 16 minutes 00 seconds 1 minute 30 seconds Overrun 92% 95% 85% Flavor Good Good Good Mouthing Very good Very good Very good Good shape good Good good Hote None None None Non-preservation No thickening No thickening No thickening
  • Comparative Example 4 Comparative Example 5 Whipping time 1 8 minutes 35 seconds 14 minutes 00 seconds Seiichi balun 98% 95% Flavor Egg yolk flavor Weakly hate Good Mouthing Very good Very good Shape retention Good Somewhat bad Yes Preservability Thickening not seen Slightly thickened
  • the use of enzyme-treated egg yolk that regulates the amount of SFC in the fat or oil to be blended and the SUS-type triglyceride in the fat and oil and the rate of protein degradation is used, thereby improving the yolk flavor. It is possible to obtain an oil-in-water emulsion that has strong foaming and good meltability in the mouth, but does not increase in viscosity or cause burrs, has excellent foaming stability and good workability. It has become.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • Colloid Chemistry (AREA)

Abstract

L'invention porte sur des émulsions du type huile dans l'eau très stables et faciles à travailler, présentant une grande stabilité après battage, une forte saveur de jaune d'oeuf, et très fondantes en bouche. Lesdites émulsions ont un SFC de 60 % ou plus à 10 °C et 20 °C, et supérieur au delà de 20 °C, contiennent entre 25 et 75 % en poids de triglycérides SUS dans la phase grasse, et de 1 à 8 % en poids de jaune d'oeuf traité par des enzymes présentant un rapport de protéines digérées compris entre 15 et 40 %.
PCT/JP2000/004805 1999-07-30 2000-07-17 Émulsions du type huile dans l'eau WO2001008503A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP11/216112 1999-07-30
JP21611299A JP3632514B2 (ja) 1999-07-30 1999-07-30 水中油型乳化物

Publications (1)

Publication Number Publication Date
WO2001008503A1 true WO2001008503A1 (fr) 2001-02-08

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PCT/JP2000/004805 WO2001008503A1 (fr) 1999-07-30 2000-07-17 Émulsions du type huile dans l'eau

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JP (1) JP3632514B2 (fr)
CN (1) CN1165240C (fr)
WO (1) WO2001008503A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001041586A1 (fr) * 1999-12-10 2001-06-14 Unilever N.V. Emulsion aqueuse traitee thermiquement et pouvant etre transformee en creme fouettee
AU2003215601B2 (en) * 2002-04-08 2008-04-17 Mathys Medizinaltechnik Ag Ligament tensioning device with cutting jig, and osteotomy method

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5283302B2 (ja) * 2004-01-26 2013-09-04 不二製油株式会社 起泡性水中油型乳化物
JP4502839B2 (ja) * 2005-02-17 2010-07-14 株式会社Ａｄｅｋａ 起泡性水中油型乳化組成物
JP4657239B2 (ja) * 2007-04-16 2011-03-23 日清オイリオグループ株式会社 水中油型乳化物用油脂組成物及び該水中油型乳化物用油脂組成物を含有する水中油型乳化物
EP2486805A1 (fr) * 2011-02-11 2012-08-15 Puratos N.V. Émulsion à fouettement à température ambiante

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6062951A (ja) * 1983-09-13 1985-04-11 Asahi Denka Kogyo Kk 卵黄含有クリ−ム状油脂組成物の製造方法
JPS6240257A (ja) * 1985-08-13 1987-02-21 Asahi Denka Kogyo Kk カスタード風味起泡性水中油型乳化脂の製造法
JPH05219887A (ja) * 1991-12-18 1993-08-31 Fuji Oil Co Ltd クリーム用油脂及びそれを使用した低油分クリーム
EP0609465A1 (fr) * 1992-08-21 1994-08-10 Fuji Oil Company, Limited Creme patissiere
JPH10313806A (ja) * 1997-05-20 1998-12-02 Kanegafuchi Chem Ind Co Ltd カスタードクリーム練込用油脂組成物
JPH11196802A (ja) * 1998-01-13 1999-07-27 Fuji Oil Co Ltd チョコレート成分含有水中油型乳化物及びその製造法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6062951A (ja) * 1983-09-13 1985-04-11 Asahi Denka Kogyo Kk 卵黄含有クリ−ム状油脂組成物の製造方法
JPS6240257A (ja) * 1985-08-13 1987-02-21 Asahi Denka Kogyo Kk カスタード風味起泡性水中油型乳化脂の製造法
JPH05219887A (ja) * 1991-12-18 1993-08-31 Fuji Oil Co Ltd クリーム用油脂及びそれを使用した低油分クリーム
EP0609465A1 (fr) * 1992-08-21 1994-08-10 Fuji Oil Company, Limited Creme patissiere
JPH10313806A (ja) * 1997-05-20 1998-12-02 Kanegafuchi Chem Ind Co Ltd カスタードクリーム練込用油脂組成物
JPH11196802A (ja) * 1998-01-13 1999-07-27 Fuji Oil Co Ltd チョコレート成分含有水中油型乳化物及びその製造法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001041586A1 (fr) * 1999-12-10 2001-06-14 Unilever N.V. Emulsion aqueuse traitee thermiquement et pouvant etre transformee en creme fouettee
AU2003215601B2 (en) * 2002-04-08 2008-04-17 Mathys Medizinaltechnik Ag Ligament tensioning device with cutting jig, and osteotomy method

Also Published As

Publication number Publication date
JP3632514B2 (ja) 2005-03-23
CN1165240C (zh) 2004-09-08
JP2001037417A (ja) 2001-02-13
CN1367652A (zh) 2002-09-04

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