WO2006035543A1

WO2006035543A1 - Oil-in-water type emulsion

Info

Publication number: WO2006035543A1
Application number: PCT/JP2005/013576
Authority: WO
Inventors: Yuko Kiyohara; Ryotaro Sato
Original assignee: Fuji Oil Company, Limited
Priority date: 2004-09-29
Filing date: 2005-07-25
Publication date: 2006-04-06
Also published as: JPWO2006035543A1; JP4882749B2

Abstract

An oil-in-water type emulsion which tastes light. The emulsion not only is usable as an ordinary cream, but also undergoes neither a viscosity increase nor solidification even when mixed with an acid raw material, e.g., a fruit, juice, yoghurt, or any of various acid materials in the stage of whipping. The mixture suffers no decrease in overrun when whipped, and the whipped mixture does not return from the consistency. The emulsion has such acid resistance. Namely, an acid-resistant cream for use in both neutral and acid applications is provided. The oil-in-water type emulsion comprises water, a fat, a whey protein, and an emulsifying agent, wherein the whey protein is contained in an amount of 0.03-0.4 wt.% and the emulsifying agent includes no lecitin and comprises a polyglycerol/fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose/fatty acid ester having an HLB of 4-15. The emulsion has acid resistance and foaming properties.

Description

Oil-in-water emulsion

Technical field

[0001] The present invention relates to an oil-in-water emulsion (also referred to as cream), and more particularly a light-flavored oil-in-water emulsion, which is an ordinary raw material such as fruit, fruit juice, yogurt. Even if various acidulants are mixed at the stage of whipping operation, even if whipping without thickening or solidifying the cream, overrun does not decrease, and it is an acid-resistant oil-in-water type that does not decrease after whipping. It relates to an emulsion.

Background art

[0002] Oil-in-water emulsions (also called creams) are generally pre-emulsified, homogenized, sterilized, and re-homogenized using water, fats and oils, non-fat milk solids, various emulsifiers, etc. as raw materials. Manufactured by cooling, aging.

Since these creams are usually neutral like fresh creams, they have the advantage of being able to be stably prepared in cream production. In terms of flavor, they do not change the cream pH. In addition to such a flavor, there is a disadvantage that the flavor is uniform because it is limited to chocolate and the like.

Under these circumstances, tastes have been particularly diversified recently, and creams are also made from various fruits, fruit juices, yogurt, and various acidulants that contain sour ingredients that are highly refreshing, acidic creams and acid resistance. Various creams with properties have been proposed.

In Patent Document 1, lecithin and sucrose fatty acid ester are used as emulsifiers in emulsifying an oil phase and an aqueous phase in the presence of an acidic substance to produce an acidic whipping cream having a pH of 3.5 to 5.0. And a method for producing an acidic whipping cream characterized by further using two or more kinds of polyglycerin fatty acid esters each comprising a saturated acid and an unsaturated acid as constituent fatty acids. There has been proposed an oil-in-water emulsified fat composition comprising a hydrolyzate containing whey protein hydrolyzed by an enzyme as a main component.

And in patent document 3, it occupies in the whole protein in the fresh cream isolate | separated from the milk. A method for producing a raw cream emulsion characterized by blending and homogenizing purified whey protein hydrolyzate obtained by partially hydrolyzing processed whey protein with a high β-lactoglobulin content is proposed. In Patent Document 4, in a whipped cream composed of fats and oils, a mixture of casein protein and whey protein having a blending ratio of 3.8 to 0.24, lecithin as an emulsifier and a specific average degree of glycerin polymerization and HLB Two types of polyglycerin saturated fatty acid ester strength mixtures and dietary fibers and / or modified starches, each containing a specific amount as an essential component, and a method for producing a strong whipped cream have been proposed. Yes. In Patent Document 5, an oil-in-water emulsion comprising 40 to 80% by weight of an aqueous phase and 20 to 60% by weight of an oil phase, 0.05 to 10% by weight of whey protein, 0.2 to 5 Oil-in-water emulsions have been proposed that contain a weight percent of skim milk solids and are characterized in that the total weight of phosphate and citrate is less than 0.01 weight percent.

However, in these proposals, a light-flavored oil-in-water emulsion, which is a subject of the present invention, is used as an ordinary cream, as well as acidic raw materials such as fruits, fruit juices, chocolates, and various kinds. Even if the sour amount is mixed at the stage of whipping operation, the cream does not thicken and solidify, and even if whipped, the overrun does not decrease. It was not enough to get things.

Patent Document 1: Japanese Patent Application Laid-Open No. 60-54635

Patent Document 2: JP-A-2-257838

Patent Document 3: Japanese Patent Laid-Open No. 7-79699

Patent Document 4: JP-A-8-154612

Patent Document 5: Japanese Patent Laid-Open No. 2000-262236

Disclosure of the invention

Problems to be solved by the invention

[0004] The present invention is a light-flavored oil-in-water emulsion, and in addition to normal cream, acidic raw materials such as fruit, fruit juice, yogurt, various acidity amounts, etc. are mixed at the stage of whipping operation. However, even if whipped without thickening and solidifying the cream, the overrun does not decrease, and the acid-resistant oil-in-water emulsion without scallop after whipping, ie, neutral, acid An object is to provide an acid-resistant cream for both sexes.

Means for solving the problem

[0005] In order to solve the above problems, the present inventors have completed the present invention by combining whey protein with a specific polyglycerin fatty acid ester and a specific sucrose fatty acid ester as a result of numerous trials and errors. It came to.

That is, the first of the present invention is an oil-in-water emulsion containing water, fats and oils, whey protein and an emulsifier, containing 0.03 to 0.4% by weight of whey protein and adding lecithin as an emulsifier. It is an oil-in-water emulsion characterized by containing a polyglycerol fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose fatty acid ester having an HLB value in the range of 4 to 15. Second, the oil-in-water emulsion according to item 1, wherein the polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid has a degree of polymerization of glycerin of 2 to 10 and a degree of esterification of 1 to 6. It is. The third is the oil-in-water emulsion according to the first or second, wherein the oil-in-water emulsion has acid resistance. Fourth, the oil-in-water emulsion according to any one of the first to third, wherein the oil-in-water emulsion has foamability.

The invention's effect

[0006] Even if an acidic substance that changes pH (for example, fruit juice) is added, it does not cause thickening and solidification (bottom) and decrease in whipping function. Thus, it is possible to provide a neutral and acidic oil-in-water emulsion that has the whipping function of the cream as described above, and is light and can be flavored in a variety of flavors, and a method for producing the same.

BEST MODE FOR CARRYING OUT THE INVENTION

[0007] The oil-in-water emulsion of the present invention contains 0.03 to 0.4% by weight of whey protein using water, fats and oils, whey protein, emulsifier, etc. as raw materials, and does not add lecithin as an emulsifier. Thus, an oil-in-water emulsion containing a polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid and a main constituent fatty acid is a saturated acid and a sucrose fatty acid ester whose HLB value is in the range of 4 to 15.

[0008] Examples of oils and fats used in the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil Examples include vegetable oils such as evening primrose oil, palm oil, palm kernel oil, coconut oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and the like. Hardened fractionated oil and processed oils and fats (melting point of about 15-40 ° C) that have been subjected to enzyme ester exchange and random ester exchange with a catalyst can be used. The oil content is preferably 15 to 55% by weight, more preferably 20 to 50% by weight. When the oil and fat content is low, the oily-in-water emulsion makes it difficult to obtain a rich mouthfeel derived from the oil and fat, while the foamable oil-in-water emulsion has foaming and shape retention properties. It tends to be bad. If the oil and fat content is too large, the oil-in-water emulsion or the foamable oil-in-water emulsion becomes easy to be squeezed (plastic state).

[0009] The whey protein of the present invention is a generic term for proteins present in the supernatant (whey) separated from curd when producing cheese, acid casein, and rennet casein from raw milk or skim milk. Also called whey protein or lactalbumin. In the present invention, commercially available whey protein or lactalbumin can be used, and concentrates (WPC) and isolates (WPI) thereof can also be used. In addition, UF membranes of skim milk containing β-lactoglobulin and a-lactalbumin, which are the main components of whey protein, and milk protein concentrates and milk protein isolates, which are electrodialysates, can also be used. The amount of whey protein of the present invention should be 0.03 to 0.4% by weight as whey protein based on the total amount of oil-in-water emulsion. On the other hand, if the upper limit is exceeded, the emulsion containing the acidulant tends to be difficult to foam, which is not preferable. When whey protein is used within the above range, the amount of casein protein is preferably 0.5 or less with respect to whey protein 1, and it is preferable that no casein protein is contained!

[0010] As an emulsifier of the present invention, it is necessary to contain a polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid and a sucrose fatty acid ester having an HLB value in the range of ˜15 without adding lecithin. is there. Furthermore, the polyglycerin fatty acid ester strength in which the main constituent fatty acid is oleic acid is preferably 2 to: LO and a degree of esterification of 1 to 6. In addition, the amount of polyglycerin fatty acid ester whose main constituent fatty acid is oleic acid is preferably 0.02-0.15% by weight with respect to the whole oil-in-water emulsion, and 0.04 to 0.1% by weight. % Is preferred. If the amount of the polydariserin fatty acid ester whose constituent fatty acid is oleic acid is small, it will be difficult to obtain sufficient shape retention. The acidity is weak and the flavor is not preferred.

The amount of sucrose fatty acid ester is preferably 0.2 to 1.5% by weight, more preferably 0.3 to 1.3% by weight, based on the whole oil-in-water emulsion. When the amount of sucrose fatty acid ester is small, the emulsion stability is poor, and when it is large, the flavor is not preferred.

In addition to the above emulsifiers, the constituent fatty acid is not oleic acid, so-called synthesis such as polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, monodaricide, organic acid monodalicide. An emulsifier may be used in combination.

[0011] In the present invention, saccharides impart sweetness and increase solids, so that they can be used appropriately. If you want to suppress sweetness, you can use solids with low sweetness. The types of carbohydrates are not limited, but only for sweetening such as sucrose, maltose, fructose, brown sugar, invert sugar, mixed liquid sugar, starch syrup, dextrins, sugar alcohol, asbestos and stevia. High intensity sweeteners can also be used.

[0012] For the oil-in-water emulsion of the present invention, it is preferable to use various salts. Hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. may be used alone or in combination. It is desirable to use a mixture of more than one species.

In addition, stabilizers, fragrances, colorants, preservatives and the like can be used as desired.

[0013] 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. Specifically, fats and oils, whey protein, polyglycerin fatty acid ester whose constituent fatty acid is oleic acid as an emulsifier, and sucrose fatty acid ester whose main constituent fatty acid is a saturated acid and in the range of HLB value ˜15 It can be obtained by mixing these materials containing water as the main raw material, pre-emulsifying, sterilizing or sterilizing and homogenizing.

It is preferable to sterilize from the viewpoint of storage stability of the oil-in-water emulsion.

[0014] There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (APV Co., Ltd.), CP- UHT sterilization device (Climati ') Package Co., Ltd.), STORK 'tubular type sterilizer (Stroke Co., Ltd.), Consumable UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.) Can be exemplified, but is not particularly concerned with these. Direct heating sterilizers include ultra-high-temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), upperization sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval). UHT sterilizers such as Ragia I UHT sterilizer (Ragia Ichi Co., Ltd.), Nori Zeta (Pash & Silke Borg Co., Ltd.), and any of these devices can be used. May be.

Example

Hereinafter, the present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight standards.

Moreover, evaluation was implemented with the following method.

[0016] Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the condition of No. 2 rotor and 30 rpm.

Whip time: Oil-in-water emulsion lkg of Hobart mixer (MODELN-5, manufactured by HOBART CORPORATION) 3rd speed (300rpm) to reach optimum foaming time

Overrun: [(weight of oil-in-water emulsion of a certain volume) (weight of foam after a certain volume of foam)] ÷ (weight of foam after a certain volume of foam) X 100

Rheometer value: The hardness of the cream after whipping (g / cm ² ) is a rheometer (manufactured by Fudo Kogyo Co., Ltd.) with a diameter of 8 centimeters and a capacity of 200 mL cups. Evaluation was performed using a jar.

Acid resistance test: Add 2% of the 10% citrate solution to the cream after whipping, mix evenly with a spatula, and put it in the same container as the one after measuring the hardness after whipping. The hardness was measured using the same plunger. The overall evaluation was evaluated with ◯, △, and X from the good one, judging comprehensively the above whip time, overrun, and acid resistance tests.

[0017] Example 1

20.0 parts of hardened palm kernel oil, tetraglycerin monooleate (Sakamoto Pharmaceutical Co., Ltd.) Product name: Glister MO-3S) Add 0.04 part, mix and dissolve to make oil phase.

Separately, 37.0 parts of water, whey protein (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2. 0 parts, sugar (stock) Made by Hayashibara, trade name: San Martoshi mouth) 40. 0 parts, thickener (manufactured by San-Ei Gen F “F” Eye Co., Ltd., trade name: San Ace) 0.04 parts, sucrose fatty acid ester (Mitsubishi Food Science Foods) Product name: Sugar ester S570, HLB 5) 0.6 part, 0.3 part sodium hexametaphosphate and 0.02 part sodium bicarbonate are dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C for 30 minutes and pre-emulsified, then sterilized by ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 144 ° C by direct heating. After the treatment, it was homogenized with a homogenizing pressure of 40 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. This oil-in-water emulsion (lkg) was whipped by the above whipping method, and the whipping time, overrun and rheometer values were measured according to the above method, and at the same time a test under acid resistance conditions was also conducted. The results are summarized in Table 1.

[0018] Example 2 to Example 4

In Example 2, 0.04 part of tetraglyceryl monooleate of Example 1 was increased to 0.06 part, 0.6 part of sucrose fatty acid ester was increased to 1.0 part, and the total amount became 100 parts. In the same manner as in the oil-in-water emulsion of Example 1 except that the amount was adjusted with the amount of water, the same evaluation was performed and the results are summarized in Table 1.

Example 3 is the same as that of Example 1 except that 20.0 parts of the hardened palm kernel oil of Example 1 was increased to 40.0 parts, and the fat content was increased to adjust the amount of water so as to obtain a total weight part. It was prepared in the same manner as the oil-in-water emulsion, the same evaluation was performed, and the results are summarized in Table 1.

In Example 4, 20.0 parts of the hardened palm kernel oil of Example 1 was increased to 40.0 parts, the fat and oil content was increased, the saccharide sorghum was removed, and the total amount was 100 parts. Except for the adjustment, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.

[0019] Comparative Example 1 and Comparative Example 2

Comparative Example 1 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2. The total amount is 100 copies Thus, except that the amount was adjusted by the amount of water, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.

Comparative Example 2 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein: 12.5% by weight) 2. 0 part to 4.0 part Then, except that the amount of water was adjusted so that the total amount would be 100 parts, it was prepared in the same manner as the oil-in-water emulsion of Example 1, the same evaluation was performed, and the results are summarized in Table 1.

[0020] Table 1 summarizes the formulations and evaluations of Examples 1 to 4, Comparative Example 1, and Comparative Example 2.

[table 1]

[0021] Comparative Example 3

Tetraglycerin monooleate of Example 1 (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name: Glyster MO-3S) 0.04 part of lecithin (manufactured by Sakai Oil Co., Ltd., trade name: SLP paste) 0.04 part The same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner as in Example 1, except that the same evaluation was performed. The same evaluation was performed, and the results are summarized in Table 2.

[0022] Comparative Example 4 to Comparative Example 7

Comparative Example 4 was the same as Example 1 except that 0.04 part of lecithin (trade name: SLP paste, manufactured by Sakai Oil Co., Ltd.) was added as an emulsifier. The same evaluation was performed and the results are summarized in Table 2. Comparative Example 5 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Industries Co., Ltd., trade name: Sugar Ester S570, HLB 5). A mixture was prepared in the same manner as in the oil-in-water emulsion of Example 1 except that the amount was adjusted, and the same evaluation was performed. The results are summarized in Table 2.

In Comparative Example 6, the tetraglycerin monooleate of Example 1 (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) was added to the water so that the total amount would be 100 parts except 0.04 parts. In the same manner as in the oil-in-water emulsion of Example 1, except for the adjustment, the same evaluation was performed, and the results are summarized in Table 2.

Comparative Example 7 is tetraglycerin monosoleate of Example 1 (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) 0.04 part of tetraglycerin monostearate (Sakamoto Yakuhin Kogyo Co., Ltd., trade name) : Glister MS—3S) Except for changing to 0.04 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, the same evaluation was performed, and the results are summarized in Table 2.

[0023] Example 5

Tetraglycerin monooleate of Example 1 (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO-3S) 0.04 part of hexaglycerin monooleate (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster MO) — 5S) Except for changing to 0.04 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared in the same manner, and the same evaluation was performed. The results are summarized in Table 2.

[0024] Table 2 summarizes the formulations and evaluations of Comparative Examples 3 to 7, and Example 5.

[Table 2]

Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Example 5 Formulation

Hardened palm kernel oil 34 ° C 20.0 20.0 20.0 20.0 20.0 20.0 20.0

2.0 2,0 2.0 2,0 2.0 2,0 San Martoshi mouth 40.0 40,0 40.0 40.0 40.0 40.0 Water 37.0 36.96 37.6 37.04 37.0 37.0 Lecithin 0.04 0.04 One-one-one Tetraglycerin monooleate-0.04 0.04 One-- Tetraglycerin monos亍 Array-卜 One-One-0.04 One Hexaglycerin monooleate-One One-0.04 Sucrose fatty acid ester (HLB 5) 0.60 0.60-0.60 0.60 0.60 Sanace 0.04 0.04 0.04 0.04 0.04 0.04 Hexametaphosphate Na 0.30 0.30 0.30 0.30 0.30 0.30 Baking soda 0.02 0.02 0.02 0.02 0.02 0.02 Whey protein (wt%) 0.25 0.25 0.25 0.25 0.25 0.25 Casein protein (wt%)

Comparative Example 8 to Comparative Example 11

In Comparative Example 8, tetraglycerin monooleate of Example 1 (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: Glyster ΜΟ-3S) 0.04 part of decaglycerin monooleate (Sakamoto Yakuhin Kogyo Co., Ltd., trade name) : Glister MO-7S) Except for changing to 0.04 part, the same composition as in the oil-in-water emulsion of Example 1 was prepared in the same manner, evaluated in the same manner, and the results are summarized in Table 3. In Comparative Example 9, sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Fous Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd. shares) Made by company, trade name: Sugar ester S 170, HLB 1) Except for changing to 6 parts, prepared in the same manner as in the oil-in-water emulsion of Example 1 and evaluated in the same way. Are summarized in Table 3.

Comparative Example 10 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Co., Ltd., trade name: Sugar Ester S570, HLB 5). Product name: Sugar ester S270, HLB 2) Except for replacing with 0.6 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It was summarized in 3.

Comparative Example 11 is a sucrose fatty acid ester of Example 1 (Mitsubishi Igaku Hoos, manufactured by Product name: Sugar ester S570, HLB 5) 0.6 parts replaced with sucrose fatty acid ester (Mitsubishi Chemical Co., Ltd., product name: Sugar ester S370, HLB 3) The same composition as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. The results are summarized in Table 3.

Example 6 and Example 7

In Example 6, sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Research Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) Product name: Sugar Ester S770, HLB 7) Except for 6 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It was summarized in 3.

Example 7 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Research Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) Product name: Sugar ester S970, HLB 9) Except for the replacement by 0.6 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It was summarized in 3.

[0027] Table 3 summarizes the formulations and evaluations of Comparative Example 8 to Comparative Example 11, Example 6, and Example 7.

[Table 3]

Comparative Example 8 Comparative Example 9 Comparative ij1 0 Comparative Example 1 1 Example 6 Example 7 Formulation

Hardened palm kernel oil 34 ^e C 20.0 20.0 20.0 20.0 20.0 20.0

2.0 2.0 2.0 2.0 2.0 2.0 Sanmartoshi 40.0 40.0 40.Q 40.0 40.0 40.0 Water 37.0 .37.0 37.0 37.0 37.0 37.0 亍卜 Laglycerin monooleate 0.04 0.04 0.04 0.04 0.04 Decaglycerin monooleate 0.04 ―- Sucrose fatty acid ester (HLB 5) 0.60 1-1--Sucrose fatty acid ester (HLB 1) 1 0.60--1-Sucrose fatty acid ester (HLB 2) 1-0.60-1-Sucrose fatty acid ester (HLB 3) One-One 0.60-One Sucrose Fatty Acid Ester (HLB 7) One-One-0.60 One Sucrose Fatty Acid i-Shell (HLB 9) One One One One One 0.60 Sanace 0.04 0.04 0.04 0.04 0.04 0.04 Hexamethaline Acid Na 0.30 0.30 0.30 0.30 0.30 0.30 Baking soda 0.02 0.02 0.02 0.02 0.02 0.02 Whey protein (wt%) 0.25 0,25 0.25 0.25 0.25 0.25 Casein protein (wt) ―

-

Example 8, Example 9, Comparative Example 12

In Example 8, sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Research Co., Ltd., trade name: Sugar Ester S570, HLB 5) Product name: Sugar Ester S 1170, HLB 11) Except for 6 parts, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It is summarized in Table 4.

In Example 9, sucrose fatty acid ester of Example 1 (manufactured by Mitsubishi Chemical Co., Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.) Product name: Sugar ester S 1570, HLB 15) Except for changing to 0.6 part, the same formulation as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. It is summarized in Table 4.

Comparative Example 12 is a sucrose fatty acid ester of Example 1 (Mitsubishi Chemical Industries, Ltd., trade name: Sugar Ester S570, HLB 5) 0.6 part of sucrose fatty acid ester (Mitsubishi Food Science, shares Made by company, product name: Sugar ester S 1670, HLB 16) Except for changing to 0.6 part, the same composition as in the oil-in-water emulsion of Example 1 was prepared and evaluated in the same manner. Table 4 summarizes the results.

[0029] Comparative Example 13 to Comparative Example 15

Comparative Example 13 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder K, classification: whey powder, protein:: L2. 5% by weight) 2. 0 parts of nonfat dry milk (yotsuba (Product name: nonfat dry milk, manufactured by Dairy Co., Ltd.) 4. Adjust to the amount of water so that the total amount is 100 parts, and the other parts are the same as the oil-in-water emulsion of Example 1 The same formulation was prepared, the same evaluation was performed, and the results are summarized in Table 4.

Comparative Example 14 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: confectionery raw powder koji, classification: whey powder, protein: L2. 5% by weight) 2. 0 parts of nonfat dry milk (yotsuba (Product name: nonfat dry milk manufactured by Dairy Co., Ltd.) 0.8. Adjust to the amount of water so that the total amount is 100 parts, otherwise the same as the oil-in-water emulsion of Example 1 The same formulation was prepared, the same evaluation was performed, and the results are summarized in Table 4.

Comparative Example 15 is the whey protein of Example 1 (manufactured by Snow Brand Milk Products Co., Ltd., trade name: raw confectionery powder, classification: whey powder, protein: 12.5% by weight) 2. 0 parts of sodium caseinate (Taiyo Made by Togaku Co., Ltd., trade name: Sanlacto S12, protein: 85. 8% by weight) 0.3. Adjust to the amount of water so that the total amount becomes 100 parts, otherwise Example 1 The same formulation as that of the oil-in-water emulsion was prepared, evaluated in the same manner, and the results are summarized in Table 4.

Table 4 summarizes the formulations and evaluations of Example 8, Example 9, and Comparative Examples 12 to 15.

[Table 4]

Example 8 Example 9 Comparative Example 1 2 Comparative Example 1 3 Comparative Example 14 Comparative Example 1 5 Formulation

Cured palm kernel oil 34 ° C 20.0 20.0 20.0 20.0 20.0 20.0 Whey protein 2.0 2.0 2.0 ― One-Nonfat dry milk-One-4.0 0.8 ― Sodium caseinate--One--0.3 37.0 37.0 35.0 38.2 38.7 Tetraglycerin monooleate 0.04 0.04 0.04 0.04 0.04 0.04 Decaglycerin monooleate 1 1 1 1--Sucrose fatty acid ester (HLB 5)-1-0.60 0.60 0.60 Sucrose fatty acid ester (HLB 1 1) 0.60-One---Sucrose fatty acid ester (HLB 15)-0.60 One--Sucrose fatty acid ester (HLB 16) One-0.60-One Sanace 0.04 0.04 0.04 0.04 0.04 0.04 Hexametaphosphate Na 0.30 0.30 0.30 0.30 0.30 0.30 Sodium sulfate 0.02 0.02 0.02 0.02 0.02 0.02 Whey protein (wt%) 0.25 0.25 0.25 0.37 0.07 0.26 Casein protein (wt * ½) ― ― 1.10 0.22

Industrial applicability

The present invention relates to an oil-in-water emulsion (also referred to as a cream), and more particularly a light-flavored oil-in-water emulsion, which is an ordinary raw material such as fruit, fruit juice, yogurt, various kinds of creams. Even if the sour amount is mixed at the stage of whipping operation, the overrun does not decrease even if the cream is thickened and whipped without solidifying, and it relates to an acid-resistant oil-in-water emulsion without scallop after whipping. It is.

Claims

The scope of the claims

[1] An oil-in-water emulsion containing water, fats and oils, whey protein, and emulsifier contains 0.03 to 0.4% by weight of whey protein and contains no lecithin as an emulsifier. An oil-in-water emulsion comprising a polyglycerin fatty acid ester in which is oleic acid and a sucrose fatty acid ester having an HLB value in the range of 4-15.

[2] The oil-in-water emulsion according to claim 1, wherein the main constituent fatty acid is oleic acid, and the degree of polymerization of glycerin is 2 to 10 and the degree of esterification is 6 to 6.

[3] The oil-in-water emulsion according to claim 1 or 2, wherein the oil-in-water emulsion has acid resistance.

[4] The oil-in-water emulsion according to any one of claims 1 to 3, wherein the oil-in-water emulsion has foamability.