WO2001065950A1

WO2001065950A1 - Oil-in-water type emulsion and whipped cream

Info

Publication number: WO2001065950A1
Application number: PCT/JP2001/001544
Authority: WO
Inventors: Yoshitsugu Egawa; Kazue Morita; Tsugio Nishimoto
Original assignee: Fuji Oil Company, Limited
Priority date: 2000-03-08
Filing date: 2001-02-28
Publication date: 2001-09-13
Also published as: CN1416323A; JP2001245620A; JP3446711B2; CN1189093C

Abstract

A whipped cream which is excellent in the stability of qualities, i.e., showing stable hardness and suffering from no water-liberation when stored in a whipped state for a long time, shows little difference in hardness in a refrigerated state and at 20°C, and has favorable handling properties; and a whipped cream having a high keeping stability when stored at 20°C. It is found out that an oil-in-water type emulsion containing 0.1 to 0.2% by weight (based on the oil-in-water type emulsion) of gellan gum, a demulsifier and a stable emulsifier as emulsifiers, wherein the total amount of the emulsifiers is from 0.2 to 1.0% by weight based on the oil-in-water type emulsion and the ratio of the stable emulsifier to the demulsifier is 0.8-2.0:1, a whipped cream obtained by whipping this water-in-oil type emulsion and a process for producing the same, can be provided.

Description

Oil-in-water emulsion and whipped cream

The present invention relates to a field for a whipped cream that is kept in a refrigerated storage for a long time in a whipped state, has a stable quality, and has a long shelf life when stored at 20 ° C in the light. Background art

Conventionally, the whipping cream has been distributed in a liquid state, and the whipped cream has been used each time it is used. However, whipping the cream into an optimal condition requires considerable skill and the whipping operation itself requires a considerable amount of time and labor. Supply was desired.

In order to solve this problem, a frozen type hopped cream was developed and put on the market. However, this type of whipped cream needs to be in the thawed state when used, but it takes time to make it thawed, and depending on the thawing conditions, the thing after thawing is required. The biggest problem was that the handling was complicated, for example, it was difficult to obtain products of constant quality due to differences in gender.

Under such circumstances, it can be stored in a refrigerated state for a long time to further simplify its handling, and it can be used as it is The development of whipped cream that can be used has been promoted. A method of adding a propylene glycol fatty acid ester to the oil phase (Japanese Patent Application Laid-Open No. 3-19664) and a method of adding a water-soluble dietary fiber which has been reduced in molecular weight by enzymatic treatment as a stabilizer ( Japanese Unexamined Patent Publication No. 3-130400) has been proposed.

As an example of using dielan gum in a whipping cream, a foam dispersion stabilizer (JP-A-63-169950) has been proposed. Is short in minutes. Japanese Patent Application Laid-Open No. Hei 5-199,837, claim 1 contains 8 to 50% by weight of fats and oils, 5 to 40% by weight of carbohydrate, 0.2 to 4% by weight of emulsifier, and 20 to 6% of water. In oil-in-water emulsion composition consisting of 0% by weight and the balance of additives, thickening and stable consisting of 3 types of dielan gum, locust bean gum and carrageenan, and 1 or 2 types of xanthan gum and pectin An oil-in-water emulsion composition containing 0.2 to 2% by weight of an agent is disclosed. Comparative Example 5 also states that dielane gum alone cannot provide a good condition, texture, and temperature resistance as a whipping cream. Disclosure of the invention

It is an object of the present invention to have a stable hardness during long-term refrigerated storage in a whipped state and excellent quality stability without water separation, and a change in hardness at refrigeration and hardness at 20 ° C. Provides a whipped rim with excellent workability and a long shelf life when stored at 20 ° C. To provide a pre-paid claim.

As a result of intensive studies in view of the above points, the present invention has been completed by using a combination of giniran gum and a specific emulsifier.

The present invention relates to an oil-in-water emulsion of dielan gum in an amount of 0.1%.

0.1 to 0.2% by weight, and contains a demulsifier and a stable emulsifier as an emulsifier. The total amount is 0.2 to 1.0% by weight with respect to the oil-in-water emulsion. Providing whipped creams and foams of oil-in-water emulsions and oil-in-water emulsions containing 0.8 to 2.0 stable emulsifiers per emulsifier 1 I knew I could do it. BEST MODE FOR CARRYING OUT THE INVENTION

Examples of the gums used in the present invention include dielan gum, preferably native type dielan gum. The addition amount is preferably from 0.01 to 0.2% by weight based on the oil-in-water emulsion. If the addition amount is less than 0.01% by weight, water separation easily occurs when the hobbed cream is refrigerated and stored. If the addition amount exceeds 0.2% by weight, the viscosity of the oil-in-water emulsion becomes high, and it becomes easy to rub. In addition, gums such as guar gum, arabic gum, xanthan gum, and local bean gum can be used as appropriate.

The emulsifier used in the present invention uses a demulsifier or a stable emulsifier as an emulsifier, and the total amount thereof is 0.2 to 1.0% by weight with respect to the oil-in-water emulsion to the oil phase and / or the oil phase. It is better to add to the aqueous phase. Of these, demulsifier 1 is stable emulsifier It is better to use 0.8 to 2.0.

The demulsifier used in the present invention means an emulsifier that appropriately destroys emulsification by stirring, aeration or the like, and is exemplified by lecithin. The stable emulsifier used in the present invention means an emulsifier having a function of stably taking in air bubbles, and includes sucrose fatty acid ester, sorbitan saturated fatty acid ester, and polydaliserine saturated fatty acid ester. It is preferable to use one or more emulsifiers selected from these stable emulsifiers. Particularly preferably, the HLB of the sucrose fatty acid ester is from HLB 5 to HLB 16. As the emulsifier used in the present invention, a demulsifier or a stable emulsifier is used as the emulsifier, and the total amount is preferably 0.2 to 1.0% by weight based on the oil-in-water emulsion. If the amount added is less than 0.2% by weight, the whipping function of the oil-in-water emulsion is reduced. If the amount added exceeds 1.0% by weight, the flavor of the oil-in-water emulsion becomes worse due to the unique flavor of the emulsifier. The oil-in-water emulsion of the present invention preferably has a fat content of 20 to 30% by weight. If the amount is less than 20% by weight, the shape retention in an optimum foaming state tends to deteriorate. If the amount exceeds 30% by weight, the viscosity increases, plasticization (bottom) tends to occur during aging, and overrun tends to decrease. These fats and oils are animal and vegetable fats and oils and their hardened fats, alone or as a mixture of two or more thereof, or those obtained by subjecting various chemical or physical treatments to these. Such oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran Examples include oils, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, lard, various animal and vegetable oils such as fish oil and whale oil, and their hardened oils, fractionated oils, and transesterified oils.

In the present invention, the oil phase is emulsified with an aqueous phase containing saccharides in a ratio of 0.6 to 1.9 with respect to 1 of water and water. Examples of the saccharide used in the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, syrup, and the like. Specific examples of monosaccharides include glucose, fnorectose, mannose, and xylose. The oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, manoleose, lactose, trehalose, maltotriose and the like. Specific examples of the sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitole, and oligosaccharide alcohol. It is preferable to use two or more of these saccharides in terms of flavor balance. If the ratio of saccharides to water 1 is less than 0.6, the AW value of the whipped cream cannot be reduced from the point of longevity, whereas if it exceeds 1.9, saccharides are difficult to dissolve in water. . For the oil-in-water emulsion of the present invention, it is preferable to use various milk solids, such as milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, and whey. Solids derived from milk such as whey powder, casein, casein sodium, lactoalbumin, raw cream, etc., and can be used alone or in combination of two or more. preferable.

For the oil-in-water emulsion of the present invention, it is preferable to use various salts, and it is preferable to use hexamethacrylate, dibasic phosphate, sodium taenoate, polyphosphate, baking soda, and the like. Etc. alone or

It is preferable to use a mixture of two or more.

The method for producing the oil-in-water emulsion of the present invention includes an oil phase obtained by adding a lipophilic emulsifier to fats and oils, and a water mixture obtained by adding milk solids, sugars, a hydrophilic emulsifier, gums, and salts to water. Mix the phases. After preliminarily emulsifying various raw materials at 65 to 70 ° C for 30 minutes, homogenize them under the conditions of 0 to 150 Kg / cm ² . Then, after ultra-high temperature flash sterilization, homogenize again under the condition of 0 to 150 Kg / cm ² , cool, and aged for about 24 hours.

The method for producing the whipped cream of the present invention includes an oil phase obtained by adding a lipophilic emulsifier to fats and oils, and an aqueous phase obtained by adding milk solids, sugars, a hydrophilic emulsifier, gums, and salts to water. Mix what you have. After pre-emulsified for 30 minutes in various raw materials 6 5~ 7 0 ° C, homogenized under conditions of ^{0~ 1 5 0 Kg / cm 2} . Then, after ultra-high temperature flash sterilization, homogenize again under the condition of 0 to 150 Kg / cm ² , cool, and aged for about 24 hours. Thereafter, the whipped cream is whipped with various whipping instruments, preferably foamed with a continuous whipping machine, and the obtained whipped cream is preferably filled in a sterile container and stored in a refrigerator temperature range. . Example Hereinafter, the present invention will be described in more detail by showing Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In the examples,% and parts mean weight basis. The hardness of the whipped cream was measured with a rheometer (Fudo Industry Co., Ltd.). The measurement conditions were evaluated based on the sample container: 77 mm inside diameter, 40 mm height, plunger, 30 mm diameter, feed speed, 5 cm / min, and hardness when entering 2 cm.

Example 1

Add 0.25 parts of lecithin to 10 parts of palm kernel oil and 13.8 parts of hardened palm kernel oil and mix and dissolve to form an oil phase. Separately, 17.6 parts of water and 4.6 parts of skim milk powder, 7 parts of glucose, 17.5 parts of sorbitol, 29.5 parts of oligosaccharide, and sucrose fatty acid ester (HLB 10) 0. 25 parts, 0.1 part of dielgam, 0.3 parts of sodium hexamethacrylate and 0.02 parts of sodium bicarbonate are dissolved to prepare an aqueous phase. After pre-emulsified by stirring the oil phase and the aqueous phase was 6 5 ° C for 3 0 minutes homomixer one, the 3 0 homogenization of Kg / cm ^2,. 2 to the Ji 1 3 5~ 1 4 5 ° 7 The solution was sterilized by UHT for 2 seconds, homogenized again under the condition of 30 Kg / cm ² , cooled to 5 ° C, and then aged for about 24 hours to obtain an oil-in-water emulsion. The emulsion thus obtained was foamed using a continuous whipper (Itochu Futec Co., Ltd., model: Whipmaster 200) (overrun: 90%, hardness: 27 g / cm). ² ). When stored in a refrigerator for 30 days, the hardness was 27 g / cm ² , there was no water separation, the texture was good, and the condition was the same as immediately after whipping. Also store at 20 ° C for 2 hours The hardness was 28 g / cm ² and there was almost no cream shrinkage, and the workability was very good.

Example 2

Add 2 parts of lecithin to 25.5 parts of hardened palm kernel oil and mix to form an oil phase. Separately, in 22.9 parts of water, 4.6 parts of skim milk powder, 16 parts of glucose, 13 parts of sorbito tonole, 18 parts of oligosaccharide, 0.3 part of sucrose fatty acid ester (HLB5), An aqueous phase is prepared by dissolving 0.1 part of guar gum, 0.1 part of arabic gum, 0.06 parts of dielan gum, 0.3 parts of sodium hexamethacrylate and 0.02 parts of baking soda. After pre-emulsified by stirring the oil phase and the aqueous phase was 6 5 ° C for 3 0 minutes homomixer one, the 3 0 homogenization of Kg / cm ^2,. 2 to the 1 3 5~ 1 4 5 ° C 7 The solution was sterilized by UHT for 2 seconds, homogenized again to a condition of 30 Kg / cm ² , cooled to 5 ° C, and aged for about 24 hours to obtain an oil-in-water emulsion. The emulsion thus obtained was foamed using a continuous whipper (Itochu Futec Co., Ltd., model: Whibmaster 200) (overrun: 80%, hardness: 28 g / cm ² ). Even if this was stored in a refrigerator for 30 days, the hardness was 31 g / cm ² , there was no water separation, the texture was good, and the condition was the same as immediately after whipping. Even when stored at 20 ° C for 2 hours, the hardness was 35 g / cm ² , there was almost no cream shrinkage, and the workability was excellent.

Example 3

In the same oil-in-water emulsion as in Example 1, 0.25 parts of sucrose fatty acid ester (HLB10) was replaced with sorbitan An oil-in-water emulsion was obtained under the same conditions using 0.25 parts of tanmonostearate. The emulsion thus obtained was foamed using a continuous whipper (Itochu Futec Co., Ltd., model: Whibmaster 200) (overrun: 84%, hardness: 35 g / cm ² ). Even if this was stored in a refrigerator for 30 days, the hardness was 36 g / cm ² , there was no water separation, and the texture was good, as in the state immediately after whipping. Even when stored at 20 ° C for 2 hours, the hardness was 38 g / cm ² , there was almost no cream shrinkage, and the workability was excellent.

Example 4

In the same oil-in-water emulsion as in Example 1, 0.25 parts of polyglycerin monostearate was used instead of 0.25 parts of sucrose fatty acid ester (HLB10), and Under the conditions described above, an oil-in-water emulsion was obtained. The emulsion thus obtained was foamed using a continuous whipper (Itochu Futec Co., Ltd., model: Whipmaster 200) (overrun: 81%, hardness: 32 g / cm). ² ). When stored in a refrigerator for 30 days, the hardness was 33 g / cm ² , there was no water separation, the texture was good, and the condition was the same as immediately after whipping. Even when stored at 20 ° C for 2 hours, the hardness was 34 g / cm ² , there was almost no crispness of the cream, and the workability was excellent.

Example 5

In the same oil-in-water emulsion as in Example 1, sucrose was replaced with 0.25 part of sucrose fatty acid ester (HLB 10). Using 0.25 parts of fatty acid ester (HLB16), an oil-in-water emulsion was obtained under the same conditions. The emulsion thus obtained was foamed using a continuous whipper (Itochu Futec Co., Ltd., model: Whibmaster 200) (overrun: 83%, hardness: 34 g / cm ² ). Even if this was stored in a refrigerator for 30 days, the hardness was 35 g / cm ² , there was no water separation, the texture was good, and the condition was the same as that immediately after whipping. Even when stored at 20 ° C for 2 hours, the hardness was 37 g / cm ² , there was almost no cream shrinkage, and the workability was excellent.

Comparative Example 1

For the purpose of comparison, except that no perilla gum was used, the rest of the procedure was carried out in the same manner as in Example 1. As a result, the cream after whipping showed water separation on the second day of refrigerated storage.

Comparative Example 2

For comparison, except that 0.3 part of lecithin and 0.2 part of sucrose fatty acid ester (HLB10) were added, the rest was carried out in the same manner as in Example 1, except that after 2 hours at 20 ° C. Reaming occurred (hardness was twice as high as refrigeration), and workability was poor.

Comparative Example 3

For comparison, except that 0.08 parts of xanthan gum was used instead of dielan gum, the rest was carried out in the same manner as in Example 1, except that the lime after the whipping had an extreme return phenomenon upon refrigerated storage ( (Hardness is reduced), and it cannot be stored for a long time. Industrial applicability

According to the present invention, it has become possible to obtain a whipped term that is stable in quality and stable for a long time after refrigerated storage for a long time in a whipped state.

Claims

The scope of the claims

1. Contains 0.1 to 0.2% by weight of diperan gum with respect to the oil-in-water emulsion, and contains a demulsifier and a stable emulsifier as an emulsifier, and the total amount is based on the oil-in-water emulsion. An oil-in-water emulsion comprising 0.2 to 1.0% by weight of a demulsifier 1 and 0.8 to 2.0 of a stable emulsifier.

2. The oil-in-water according to claim 1, wherein the demulsifier is lecithin, and the stable emulsifier is one or more selected from sucrose fatty acid esters, sorbitan saturated fatty acid esters, and polyglycerin saturated fatty acid esters. Emulsion.

3. The method according to claim 1, wherein the fat or oil contains 20 to 30% by weight, water and an aqueous phase containing a saccharide in a ratio of 0.6 to 1.9 with respect to water 1, and the above-mentioned dielane gum and an emulsifier. Item 8. The oil-in-water emulsion according to Item 2.

4. A whipped cream obtained by foaming the oil-in-water emulsion according to any one of claims 1 to 3.

5. Use 0.011 to 0.2% by weight of dielan gum with respect to the oil-in-water emulsion, and use demulsifiers and stable emulsifiers as emulsifiers, and the total amount is based on the oil-in-water emulsion. A method for producing an oil-in-water emulsion, wherein a stable emulsifier is used in an amount of 0.2 to 2.0 with respect to a demulsifier 1 in an amount of 0.2 to 1.0% by weight.

6. Demulsifier is lecithin, Stable emulsifier is sucrose fat 6. The process for producing an oil-in-water emulsion according to claim 5, wherein one or more selected from fatty acid esters, sorbitan saturated fatty acid esters, and polyglycerin saturated fatty acid esters are used.

Fat content is 20 to 30 weight. /. 7. The process for producing an oil-in-water emulsion according to claim 5, wherein the water phase uses a saccharide in a ratio of 0.6 to 1.9 per water and water, and the dielane gum and the emulsifier are used. .

8. A method for producing a whipped term, wherein the oil-in-water emulsion obtained by the production method according to claim 5 is foamed.