WO2010073536A1 - Oil-in-water emulsion containing lactic acid fermentation emulsion - Google Patents
Oil-in-water emulsion containing lactic acid fermentation emulsion Download PDFInfo
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- WO2010073536A1 WO2010073536A1 PCT/JP2009/006877 JP2009006877W WO2010073536A1 WO 2010073536 A1 WO2010073536 A1 WO 2010073536A1 JP 2009006877 W JP2009006877 W JP 2009006877W WO 2010073536 A1 WO2010073536 A1 WO 2010073536A1
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- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
Definitions
- the present invention relates to an oil-in-water emulsion containing a lactic acid fermentation emulsion, and more particularly, the emulsion relates to a foamable oil-in-water emulsion.
- Patent Document 1 discloses a dairy product flavor characterized in that raw milk and / or recovered fragrance obtained by fragrance recovery means from dairy products is adsorbed on an organic polymer adsorbent and then desorbed with a desorption solvent. Manufacturing methods have been proposed. Such a flavor has a problem that the natural flavor is impaired when the milk flavor is increased.
- Patent Document 2 when producing an oil-in-water emulsion containing an edible oil / fat, an emulsifier, a milk component and / or a saccharide, a lipid-protein complex which is a conjugate of a lipid and a protein is blended.
- a method for producing a type emulsion is proposed, and Patent Document 3 proposes an oil and fat emulsion composition characterized by containing a lactic acid fermented product of a complex of an organic acid monoglyceride and a milk protein.
- Patent Document 3 proposes an oil and fat emulsion composition characterized by containing a lactic acid fermented product of a complex of an organic acid monoglyceride and a milk protein.
- JP 2006-325539 A Japanese Patent Laid-Open No. 05-238612 JP 09-238612 A
- An object of the present invention is to provide an oil-in-water emulsion, particularly a foamable water-in-water emulsion, that has sufficient milk flavor and richness even if the amount of dairy products such as fresh cream, butter, whole milk powder, and skim milk powder is reduced.
- an oil-in-water emulsion having a richer milk flavor and richness, especially a foamable oil-in-water emulsion Is to provide is to provide.
- a lactic acid fermentation emulsion capable of imparting a sufficient milk flavor and richness even in a small amount of milk components, particularly an oil-in-water emulsion having a small amount of non-fat milk solids.
- the use of the lactic acid fermented product can provide an oil-in-water emulsion having a richer milk flavor and richness when the dairy product is used in an equivalent amount. It came.
- the first of the present invention is a specific lactic acid fermentation containing fats and oils, non-fat milk solids and water, and having a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight It is an oil-in-water emulsion using an emulsion.
- the second is the oil-in-water emulsion according to the first, wherein the lactic acid bacteria used in the lactic acid fermentation emulsion is a combination of the genus Streptococcus and the genus Lactobacillus.
- the third is the oil-in-water emulsion according to the first, wherein the pH of the lactic acid fermentation emulsion is 3.5 to 5.3.
- the fourth is the oil-in-water emulsion according to the first aspect, wherein the state of the lactic acid fermentation emulsion is liquid, cream and / or paste at 5 ° C.
- the lactic acid fermentation emulsion and the oil-in-water emulsion are contained in an amount of 0.5 to 13% by weight based on the whole oil-in-water emulsion.
- the oil-in-water emulsion according to the first aspect wherein the amount of the lactic acid fermentation emulsion is 0.5 to 15 parts with respect to 100 parts of the oil-in-water emulsion A.
- the sixth is the oil-in-water emulsion according to the first, which has an oil / fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight.
- the seventh is the oil-in-water emulsion according to the sixth, wherein the non-fat milk solid content in the oil-in-water emulsion is less than 3.5% by weight.
- the eighth is the oil-in-water emulsion according to the sixth, wherein the solid content of non-fat milk in the oil-in-water emulsion is 3.5 to 12.0% by weight.
- the ninth is the oil-in-water emulsion according to the first, wherein 50% by weight or more of the total fat is lauric fat.
- the tenth is the oil-in-water emulsion according to the first, which has a pH of 6.4 to 6.8.
- the eleventh is an oil-in-water emulsion wherein the oil-in-water emulsion according to any one of the first to tenth is foamable.
- an oil-in-water emulsion particularly a foamable oil-in-water emulsion, having a sufficient milk flavor and richness even when the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is reduced. Things became possible. Furthermore, when the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is used in an equal amount, an oil-in-water emulsion having a richer milk flavor and richness, especially a foamable oil-in-water emulsion It became possible to provide.
- the oil-in-water emulsion of the present invention contains a fat and oil, a non-fat milk solid and water, and has a specific lactic acid fermentation with a fat and oil content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight.
- An emulsion is used.
- the lactic acid fermented emulsion of the present invention has an oil and fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight, and commercially available cheeses, yogurts, It also includes sour cream.
- the lactic acid fermentation emulsion is preferably liquid, creamy and / or pasty at 5 ° C. from the viewpoint of workability. Furthermore, it is preferable to use the lactic acid fermentation emulsion of this invention from the point of flavor.
- the fats and oils used in the lactic acid fermentation emulsion of the present invention are not only natural raw cream, milk, processed milk, fresh butter, fermented butter and other milk ingredients, but also rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut Oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey oil, cacao oil, palm oil, palm oil, etc.
- Animal fats and oils such as fish oil and whale oil can be exemplified, and any fats and oils may be used, such as single or mixed oils of the above fats and oils, processed oils or the like subjected to hardening, fractionation, transesterification or the like thereof.
- the fat and oil content in the lactic acid fermented product is 4.5 to 35.0% by weight, preferably 5.0 to 33.0% by weight, more preferably 5.0 to 32.0% by weight. .
- the fat and oil content in the lactic acid fermentation emulsion is less than the lower limit, it becomes difficult to obtain a milky taste when this lactic acid fermentation emulsion is used in an oil-in-water emulsion.
- the oil and fat may be separated, which is not preferable in terms of handling.
- Milk protein raw materials used in the lactic acid fermentation emulsion of the present invention include milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted powdered milk, medium heat defatted powdered milk, high heat defatted powdered milk, whole fat powdered milk, buttermilk powder
- whey powder acid casein, rennet casein, caseins such as sodium caseinate, calcium caseinate, and potassium caseinate, or milk proteins such as total milk protein and whey protein can be used.
- milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted powdered milk, medium heat defatted powdered milk, high heat defatted powdered milk, full fat powdered milk, buttermilk powder, whey powder are more preferable, more preferably milk, Processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted milk powder, and medium heat defatted milk powder may be used.
- milk protein use of a protein having a suppressed degree of heat denaturation is preferred in terms of flavor.
- the milk protein content in the lactic acid fermented product is 2.5 to 11.0% by weight, preferably 3.0 to 7.0% by weight, more preferably 3.5 to 6.5% by weight. is there. If it is less than the lower limit, the buffering capacity of the lactic acid fermentation emulsion is low, so that the fermentation becomes shallow and sufficient brewing of the flavor is not obtained, and conversely if it exceeds the upper limit, the aggregation of the milk protein after fermentation becomes significant and the final It leads to the occurrence of roughness in the oil-in-water emulsion.
- Streptococcus genus Streptococcus Lactis.
- Streptococcus diacetylactis is most preferred.
- the lactic acid fermentation emulsion of the present invention has an oil and fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight, and preferably has a pH of 3.5 to 5.3, more preferably 3.7 to 5.0, and more preferably 4.0 to 4.7. If the pH is too low, the stuffy odor due to overfermentation is strong, and the flavor of the final lactic acid fermentation emulsion is adversely affected. On the other hand, if the pH is too high, the brewing of the flavor by fermentation is weak, and the flavor improving effect of the lactic acid fermentation emulsion is insufficient.
- an oil-in-water emulsion used for fermentation is prepared by, for example, combining an oil phase containing oil and fat and an aqueous phase containing milk protein at 65 to 80 ° C. for 10 to 30 minutes. It can be obtained by pre-emulsification and sterilization by heating and stirring and then homogenizing under conditions of 7 to 10 MPa.
- fractionated lecithin by lecithin, alcohol, etc. partially hydrolyzed lecithin by acid, alkali or enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin Fatty acid esters and polyglycerol fatty acid esters, and further emulsifiers such as acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc. Needless to say, it may be used.
- Lactic acid bacteria for example, Streptococcus genus and Lactobacillus genus alone or in mixture
- Lactic acid bacteria are added to the oil-in-water emulsion thus obtained and fermented at 35 to 45 ° C. for 3 to 10 hours, and the pH is 3.5 to 5.3. It is better to obtain a lactic acid fermentation emulsion.
- the lactic acid fermentation emulsion thus obtained may be mixed as it is as a raw material of the oil-in-water emulsion of the present invention at the time of preliminary emulsification, or may be mixed with the oil-in-water emulsion A.
- the oil-in-water emulsion of the present invention contains fats and oils, non-fat milk solids and water, and is characterized by using the lactic acid fermentation emulsion described above.
- the amount of the lactic acid fermentation emulsion used in the oil-in-water emulsion of the present invention is preferably 0.5 to 13% by weight with respect to the whole oil-in-water emulsion rather than a small amount such as flavor or taste material. .
- the lactic acid fermentation emulsion is preliminarily blended with the oil-in-water emulsion, it is preferably 0.5 to 13% by weight, more preferably 0.5 to 3.0% by weight, based on the whole oil-in-water emulsion.
- the amount of the lactic acid fermentation emulsion is small, it is difficult to obtain the expected effect, and if it is too much, the acidity is felt, and if this acidity is adjusted, the milkiness becomes poor.
- the lactic acid fermentation emulsion is preferably 0.5 to 15 parts, more preferably 0.5 to 3 parts per 100 parts of the oil-in-water emulsion A. 0 part, more preferably 0.5 to 2.0 parts. If the amount of the lactic acid fermentation emulsion is small, it is difficult to obtain the expected effect, and if it is too much, the acidity is felt, and if this acidity is adjusted, the milkiness becomes poor. It is preferable from the viewpoint of workability to blend the lactic acid fermentation emulsion in advance with the oil-in-water emulsion.
- oils and fats used in the oil-in-water emulsions and oil-in-water emulsions A of the present invention animal and plant oils and fats and their hardened oils alone or a mixture of two or more thereof, various chemical treatments or physical treatments. The thing which gave can be illustrated.
- Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc.
- Examples include animal and vegetable oils and fats, processed oils and fats thereof such as hydrogenated oil, fractionated oil and transesterified oil (melting point of about 15 to 40 ° C.).
- the oil-in-water emulsion of the present invention may be prepared by mixing the lactic acid fermentation emulsion in advance with the oil-in-water emulsion or mixing the lactic acid fermentation emulsion with the oil-in-water emulsion A. It is preferable that 50% by weight or more of the total fats and oils of the oil-type emulsion is lauric fats and oils. Examples of lauric fats and oils include coconut oil, palm kernel oil, and oils and fats that have been cured, fractionated, and transesterified. Laurin-based oils and fats in which 50% by weight or more of the oils and fats are in the range of a rising melting point of 23 to 38 ° C.
- a rising melting point of 23 to 31 ° C. most preferably in the range of 26 to 30 ° C.
- a milky feeling and a light feeling can be drawn out more in combination with the lactic acid fermentation emulsion of the present invention.
- a foamable oil-in-water emulsion it is more preferable in terms of shape retention.
- the oil-in-water emulsion of the present invention has a fat content of 15 to 50% by weight, preferably 20 to 48% by weight, and more preferably 20 to 45% by weight.
- a fat content of 15 to 50% by weight, preferably 20 to 48% by weight, and more preferably 20 to 45% by weight.
- the oil-in-water emulsion of the present invention has a fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight.
- Non-fat milk solid content of the present invention refers to a component obtained by subtracting milk fat content from the total solid content of milk, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Non-fat dry milk, buttermilk powder, whey protein-derived raw materials can be exemplified.
- the non-fat milk solid content is used in a small amount, it is 0.5 to 3.5% by weight, preferably 1.0 to 3.5% by weight, more preferably 1.5 to 3.5% by weight. When there is too little non-fat milk solid content, milky feeling will decrease.
- the non-fat milk solid content is 3.5 to 12.0% by weight, and in the case of normal use, the use of the lactic acid fermentation emulsion of the present invention provides a richer milk flavor and richness.
- the solid content of non-fat milk is preferably 3.5 to 10.0% by weight, more preferably 3.5 to 8.0% by weight. When there is much non-fat milk solid content, texture will become heavy.
- an emulsifier usually used for preparing a cream can be appropriately selected and used.
- examples include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and one or two of these emulsifiers. The above can be selected and used appropriately.
- the oil-in-water emulsion of the present invention has a pH of 6.4 to 6.8, preferably 6.4 to 6.7, and more preferably 6.4 to 6.6. If the pH is too low, it tends to feel sour, and if it is too high, the milky taste is poor.
- Various salts can be used within this pH range. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.
- the method for producing the oil-in-water emulsion of the present invention can be roughly divided into two cases where the lactic acid fermentation emulsion is mixed in advance with the oil-in-water emulsion and when the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed. Can be divided roughly.
- the lactic acid fermentation emulsion is blended with the oil-in-water emulsion in advance, after mixing these raw materials mainly containing a predetermined lactic acid fermentation emulsion, oil and fat, non-fat milk solids, emulsifier and water, pre-emulsification, It can be obtained by sterilization or sterilization and homogenization.
- the emulsifier is a homomixer
- the emulsifier is a homogenizer
- UHT ultra-high temperature instant sterilization
- the oil-in-water emulsion A is other than the lactic acid fermentation emulsion in the method for producing an oil-in-water emulsion described in paragraph [0025]. Can be obtained in the same manner and in the same manner.
- the oil-in-water emulsion A may be homogenized and in the middle of cooling or after cooling.
- the oil-in-water emulsion and the oil-in-water emulsion A of the present invention use almost the same raw materials except that the oil-in-water emulsion A does not contain a lactic acid fermentation emulsion.
- an indirect heating method There are two types of sterilization: an indirect heating method and a direct heating method.
- an indirect heat treatment device an APV plate type UHT treatment device (manufactured by APV Co., Ltd.) and a CP-UHT sterilization device (manufactured by Crimaty Package Co., Ltd.). ), A torque / tubular sterilizer (manufactured by STORK Co., Ltd.), a concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.) and the like, but are not particularly limited to these.
- Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.).
- UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.
- the oil-in-water emulsion of the present invention is preferably foamable.
- the foamable oil-in-water emulsion of the present invention has an overrun of 40 to 180%, preferably 50 to 160%, more preferably 60 to 140%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.
- Viscosity The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm. Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 5 minutes.
- Experimental example 2 The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was replaced with 12.0 parts of Yotsuba Milk Industry's low heat skimmed milk powder. Got. The pH of this “lactic acid fermentation emulsion 2” after sterilization and cooling was 4.5. The formulation and results are summarized in Table 1.
- Experimental example 3 Conducted in accordance with the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skim milk powder and 76.0 parts of water were replaced with 35.0 parts of Yotsuba Milk Industry's non-fat concentrated milk and 53.0 parts of water, The “lactic acid fermentation emulsion 3” of Experimental Example 3 was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 3” was 4.5. The formulation and results are summarized in Table 1.
- Experimental Example 4 According to the method of Experimental Example 1, except that 12 parts of Fuji Oil rapeseed oil and 76 parts of water were replaced with 12.0 parts of Yotsuba Milk Industry's medium heat skim milk, 24 parts of Yotsuba Milk Fresh Cream and 64 parts of water. It carried out and obtained "lactic acid fermentation emulsion 4" of Experimental Example 4. The pH of this “lactic acid fermentation emulsion 4” after sterilization and cooling was 4.5. The formulation and results are summarized in Table 2.
- Experimental Example 5 The same procedure as in Experimental Example 1 was carried out except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was reduced to 9.0 parts, and 76.0 parts of water was increased to 79.0 parts. Fermented emulsion 5 "was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 5” was 4.5. The formulation and results are summarized in Table 2.
- Experimental Example 7 This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was reduced to 6.0 parts, and 76.0 parts of water was increased to 82.0 parts. Fermented emulsion 7 "was obtained. The pH of this “lactic acid fermentation emulsion 7” after sterilization cooling was 4.5. The formulation and results are summarized in Table 3.
- Experimental Example 8 This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was increased to 28.0 parts and water 76.0 parts was reduced to 60.0 parts. Fermented emulsion 8 ”was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 8” was 5.0. The formulation and results are summarized in Table 3.
- Experimental Example 9 According to the method of Experimental Example 1, an oil-in-water emulsion was prepared, subjected to fermentation, and rapidly cooled to 5 ° C. when the pH reached 5.1, and the fermentation was stopped. The fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes, and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 9” of Experimental Example 1. The pH after sterilization cooling of this “lactic acid fermentation emulsion 9” was 5.2. The formulation and results are summarized in Table 3.
- Table 3 shows the composition and results of Experimental Examples 7 to 9.
- Experimental Example 10 Experimental Example 1 except that 1 part of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis., Leuconostoc mesenteroides subsp. It carried out according to. When the pH reached 4.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 10” of Experimental Example 10. The pH of this “lactic acid fermentation emulsion 10” after sterilization cooling was 5.1. The formulation and results are summarized in Table 4.
- Experimental Example 11 Add 1 part of lactic acid bacteria starter manufactured by Christian Hansen (Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis., Lactococcus lactis subsp. Lactis biovar diacetylactis., Leuconostoc mesenteroides subsp. Cremoris) It carried out according to Experimental Example 1.
- the pH reached 4.8 the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 11” of Comparative Experimental Example 7.
- the pH of this “lactic acid fermentation emulsion 11” after sterilization and cooling was 5.1.
- Table 4 The formulation and results are summarized in Table 4.
- Experimental Example 12 The same procedure as in Experimental Example 1 was performed except that 5.0 parts of total milk protein manufactured by Ingredia was added to the formulation of Experimental Example 1, and 76.0 parts of water was reduced to 71.0 parts. Fermented emulsion 12 "was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 12” was 5.0. The formulation and results are summarized in Table 4.
- Table 4 summarizes the formulations and results of Experimental Example 10 to Experimental Example 12.
- Experimental Example 13 In accordance with the method of Experimental Example 1, an oil-in-water emulsion was prepared, subjected to fermentation, and rapidly cooled to 5 ° C. when the pH reached 5.4, and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “Lactic acid fermented emulsion 13” of Experimental Example 13. The pH of this “lactic acid fermentation emulsion 13” after sterilization and cooling was 5.5. The formulation and results are summarized in Table 5.
- Table 5 summarizes the formulations and results of Experimental Examples 13 and 14 and Comparative Experimental Example 1.
- Comparative Experiment Example 2 The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was reduced to 4.0 parts, and 76.0 parts of water was increased to 84.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 4.5. The formulation and results are summarized in Table 6.
- Comparative Experiment Example 3 This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was increased to 35.0 parts, and 76.0 parts of water was reduced to 53.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 5.0. The formulation and results are summarized in Table 6.
- Table 6 shows the composition and results of Comparative Experimental Example 2 to Comparative Experimental Example 4.
- SY Glyster MO-3S polyglycerin unsaturated fatty acid ester
- sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.), polyglycerin saturated fatty acid ester ( Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.15 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, xanthan gum 0.01 part, guar gum 0.01 part, milk flavor 0 .1 part, 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 is dissolved and dispersed 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, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After that, it was homogenized at a homogenization pressure of 4 MPa and immediately cooled to 10 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. In addition, the whipped foam was evaluated for melting in the mouth, milky taste, and texture. The formulation and results are summarized in Table 7.
- Example 2 In Example 1, the same treatment was carried out with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 66.24 parts of water and 2.0 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 7.
- Example 3 In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.84 parts of water and 3.4 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 7.
- Example 4 In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 2. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
- Example 5 In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 3. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
- Example 6 In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 4. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
- Example 7 In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 5. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
- Example 8 In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 6. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
- Example 9 In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 7. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
- Example 10 In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 8. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
- Example 11 In Example 2, the same treatment was carried out with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 9. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
- Example 12 In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 10. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
- Example 13 In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 11. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
- Example 14 In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 12. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
- Example 15 In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 13. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
- Example 16 In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 14. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.
- Example 17 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 4.0 parts of rapeseed oil (melting point 35 ° C.), polyglycerol unsaturated fatty acid Esters (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MO-3S) 0.15 parts, water 66.24 parts palm kernel oil (melting point 29 ° C.) 15.0 parts, hardened palm kernel oil (melting point 38 ° C.
- Example 11 3.0 parts, rapeseed oil (melting point 35 ° C.) 2.0 parts, polyglycerol unsaturated fatty acid ester (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 0.10 parts, water 75.
- rapeseed oil melting point 35 ° C.
- polyglycerol unsaturated fatty acid ester Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S
- Example 18 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C), 5.0 parts of hardened palm kernel oil (melting point 38 ° C), 1.0 part of palm fractionated hardened oil (melting point 31 ° C), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S), 66.24 parts of water, palm kernel oil (melting point 29 ° C.) ) 26.0 parts, hardened palm kernel oil (melting point 38 ° C.) 6.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free
- 0.02 part of saturated fatty acid ester trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.
- Example 19 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C), 5.0 parts of hardened palm kernel oil (melting point 38 ° C), 1.0 part of palm fractionated hardened oil (melting point 31 ° C), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S), 66.24 parts of water, palm kernel oil (melting point 29 ° C.) ) 33.0 parts, hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, hardened fractionated palm oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free
- 0.01 part of saturated fatty acid ester trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.
- Example 20 Example 2 Example 2 except that 66.24 parts of water and 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 were replaced with 66.64 parts of water and 0.6 part of the lactic acid fermentation emulsion of Experimental Example 1. The same treatment was carried out with the same composition as in Example 2, and the same evaluation as in Example 2 was performed. The formulation and results are summarized in Table 12.
- Example 21 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29).
- Example 22 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.6 parts, 64.04 parts of water, 1.6 parts of skim milk powder, and 4.0 parts of lactic acid fermented emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
- Example 23 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.1 parts, 61.04 parts of water, 1.1 parts of skim milk powder, and 8.0 parts of the lactic acid fermented emulsion of Experimental Example 1 were subjected to the same treatment with the same composition as in Example 2. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
- Example 24 In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 18.7 parts, 57.84 parts of water, 0.7 parts of skim milk powder, 12.0 parts of the lactic acid fermentation emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
- Example 24 The formulation and results of Example 24 are summarized in Table 13.
- Example 25 In Example 1, the same treatment was performed as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.64 parts of water and 3.6 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
- Example 26 In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.14 parts of water and 4.1 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
- Example 27 In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 61.04 parts of water and 7.2 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
- Example 28 In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 55.74 parts of water and 12.5 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
- Example 29 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 2. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
- Example 30 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 3. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
- Example 31 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 4. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
- Example 32 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 5. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
- Example 33 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 6. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
- Example 34 In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 7. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
- Example 35 In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 8. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
- Example 36 In Example 26, the same treatment was carried out with the same composition as in Example 26, except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 9. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
- Example 37 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 10. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
- Example 38 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 11. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
- Example 39 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 12. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
- Example 40 In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 13. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
- Example 41 In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 14. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.
- Example 42 In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 4.0 parts of rapeseed oil (melting point 35 ° C.), polyglycerol unsaturated fatty acid Esters (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MO-3S) 0.07 parts, water 64.14 parts palm kernel oil (melting point 29 ° C.) 15.0 parts, hardened palm kernel oil (melting point 38 ° C.
- Example 26 3.0 parts, hardened rapeseed oil (melting point 35 ° C.) 2.0 parts, polyglycerol unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 0.10 parts, water 73.
- the same treatment was performed as in Example 26 except that the amount was changed to 11 parts, and evaluation was performed in the same manner as in Example 26.
- the formulation and results are summarized in Table 18.
- Example 43 In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 1.0 part of palm fractionated hardened oil (melting point 31 ° C.), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S), 64.14 parts of water, palm kernel oil (melting point: 29 ° C.) ) 26.0 parts, hardened palm kernel oil (melting point 38 ° C.) 6.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free A similar treatment was carried out in the same manner as in Example 26 except that 0.02 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co.
- Example 44 In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 1.0 part of palm fractionated hardened oil (melting point 31 ° C.), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S), 64.14 parts of water, palm kernel oil (melting point: 29 ° C.) ) 33.0 parts, hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, hardened fractionated palm oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free
- the same treatment was performed with the same composition as in Example 26 except that 0.01 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical
- Comparative Example 1 In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion of Experimental Example 1 was not used and 67.24 parts of water was used. The formulations and results are summarized in Table 19. Comparative Example 2 In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion in Experimental Example 1 was replaced with the lactic acid fermentation emulsion in Comparative Experimental Example 1. . The formulations and results are summarized in Table 19.
- Example 2 the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion in Experimental Example 1 was replaced with the lactic acid fermentation emulsion in Comparative Experimental Example 4. .
- the formulations and results are summarized in Table 19.
- Example 45 Palm kernel oil (melting point 29 ° C) 20.0 parts, Hardened palm kernel oil (melting point 38 ° C) 5.0 parts, Palm fractionated cured oil (melting point 31 ° C) 1.0 part, Rapeseed effect oil (melting point 35 ° C) 4 0.1 part of lecithin and 0.07 part of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S) were added to 0.0 part and mixed and melted to obtain an oil phase.
- SY Glyster MO-3S polyglycerin unsaturated fatty acid ester
- sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.), polyglycerin saturated fatty acid ester ( Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.15 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, xanthan gum 0.01 part, guar gum 0.01 part, milk flavor 0 1.
- Dissolve and disperse 1 part to prepare an aqueous phase The oil phase and aqueous phase were treated in the same manner as in Example 1 to obtain an oil-in-water emulsion A.
- Example 46 2.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
- Example 47 5.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
- Example 48 10.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, whipped in the same manner as in Example 45, and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
- Example 49 10.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 to evaluate in the same manner as in Example 1.
- the formulation and results are summarized in Table 21.
- the present invention relates to an oil-in-water emulsion containing a lactic acid fermentation emulsion, and more particularly to a foamable oil-in-water emulsion.
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Abstract
Description
例えば、特許文献1では原料の乳及び/又は乳製品より香気回収手段によって得た回収香気を、有機系高分子吸着剤に吸着せしめ、次いで脱着溶剤により脱着することを特徴とする乳製品フレーバーの製造法が提案されている。このようなフレーバーの対応では乳風味を強くすると自然な風味が損なわれるという問題点を持っている。
特許文献2では食用油脂、乳化剤、乳成分及び/又は糖類を含む水中油型乳化物を製造するに際し、脂質と蛋白質との結合体である脂質蛋白質複合体を配合することを特徴とする水中油型乳化物の製造法が提案され、特許文献3では有機酸モノグリセリドと乳蛋白質との複合体の乳酸発酵物を含有することを特徴とする油脂乳化組成物が提案されているがこれら2つの方法は何れもそれなりの効果は有するものの、別途脂質蛋白質複合体を調製しなければならず工程上煩雑であるという問題点があった。
又、従来の生クリーム、バター、全脂粉乳、脱脂粉乳等の乳製品は多く使用すると豊かな乳風味、コク味が期待できるが、資源的な制約とコストの面で使用量に限界があった。 If an oil-in-water emulsion, particularly a foamable oil-in-water emulsion, is to be given a rich milk flavor or richness, conventionally, fresh cream, butter, whole milk powder, skim milk powder, etc. are used, or milk. It has been solved by adding product flavors.
For example, Patent Document 1 discloses a dairy product flavor characterized in that raw milk and / or recovered fragrance obtained by fragrance recovery means from dairy products is adsorbed on an organic polymer adsorbent and then desorbed with a desorption solvent. Manufacturing methods have been proposed. Such a flavor has a problem that the natural flavor is impaired when the milk flavor is increased.
In Patent Document 2, when producing an oil-in-water emulsion containing an edible oil / fat, an emulsifier, a milk component and / or a saccharide, a lipid-protein complex which is a conjugate of a lipid and a protein is blended. A method for producing a type emulsion is proposed, and Patent Document 3 proposes an oil and fat emulsion composition characterized by containing a lactic acid fermented product of a complex of an organic acid monoglyceride and a milk protein. Although each of them has a certain effect, there is a problem in that the lipid protein complex must be prepared separately and the process is complicated.
In addition, when many dairy products such as conventional cream, butter, whole milk powder and skim milk powder are used, a rich milk flavor and rich taste can be expected. However, the amount of use is limited in terms of resource constraints and cost. It was.
即ち本発明の第1は、油脂、無脂乳固形分及び水を含み、油脂分4.5~35.0重量%及び乳蛋白質分2.5~11.0重量%である特定の乳酸発酵乳化物を使用してなる、水中油型乳化物である。第2は、乳酸発酵乳化物の使用乳酸菌がStreptococcus属とLactobacillus属の組み合わせである、第1記載の水中油型乳化物である。第3は、乳酸発酵乳化物のpHが3.5~5.3である、第1記載の水中油型乳化物である。第4は、乳酸発酵乳化物の状態が5℃で液状、クリーム状及び/又はペースト状である、第1記載の水中油型乳化物である。第5は、乳酸発酵乳化物を予め水中油型乳化物に配合してなる場合は水中油型乳化物全体に対して0.5~13重量%含み、乳酸発酵乳化物と水中油型乳化物Aとを混合してなる場合は水中油型乳化物A100部に対して乳酸発酵乳化物が0.5~15部である、第1記載の水中油型乳化物である。第6は、油脂分15~50重量%、無脂乳固形分0.5~12.0重量%である、第1記載の水中油型乳化物である。第7は、水中油型乳化物中の無脂乳固形分が3.5重量%未満である、第6記載の水中油型乳化物である。第8は、水中油型乳化物中の無脂乳固形分が3.5~12.0重量%である、第6記載の水中油型乳化物である。第9は、全油脂中の50重量%以上がラウリン系油脂である、第1記載の水中油型乳化物である。第10は、pHが6.4~6.8である、第1記載の水中油型乳化物である。第11は、第1~第10何れか1に記載の水中油型乳化物が起泡性である、水中油型乳化物である。第12は、オーバーランが40~180%の起泡性である、第11記載の水中油型乳化物である。 As a result of intensive studies, the present inventors have found that a lactic acid fermentation emulsion capable of imparting a sufficient milk flavor and richness even in a small amount of milk components, particularly an oil-in-water emulsion having a small amount of non-fat milk solids. In order to complete the present invention, it is found that the use of the lactic acid fermented product can provide an oil-in-water emulsion having a richer milk flavor and richness when the dairy product is used in an equivalent amount. It came.
That is, the first of the present invention is a specific lactic acid fermentation containing fats and oils, non-fat milk solids and water, and having a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight It is an oil-in-water emulsion using an emulsion. The second is the oil-in-water emulsion according to the first, wherein the lactic acid bacteria used in the lactic acid fermentation emulsion is a combination of the genus Streptococcus and the genus Lactobacillus. The third is the oil-in-water emulsion according to the first, wherein the pH of the lactic acid fermentation emulsion is 3.5 to 5.3. The fourth is the oil-in-water emulsion according to the first aspect, wherein the state of the lactic acid fermentation emulsion is liquid, cream and / or paste at 5 ° C. Fifth, when the lactic acid fermentation emulsion is previously blended with the oil-in-water emulsion, the lactic acid fermentation emulsion and the oil-in-water emulsion are contained in an amount of 0.5 to 13% by weight based on the whole oil-in-water emulsion. In the case where A is mixed, the oil-in-water emulsion according to the first aspect, wherein the amount of the lactic acid fermentation emulsion is 0.5 to 15 parts with respect to 100 parts of the oil-in-water emulsion A. The sixth is the oil-in-water emulsion according to the first, which has an oil / fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight. The seventh is the oil-in-water emulsion according to the sixth, wherein the non-fat milk solid content in the oil-in-water emulsion is less than 3.5% by weight. The eighth is the oil-in-water emulsion according to the sixth, wherein the solid content of non-fat milk in the oil-in-water emulsion is 3.5 to 12.0% by weight. The ninth is the oil-in-water emulsion according to the first, wherein 50% by weight or more of the total fat is lauric fat. The tenth is the oil-in-water emulsion according to the first, which has a pH of 6.4 to 6.8. The eleventh is an oil-in-water emulsion wherein the oil-in-water emulsion according to any one of the first to tenth is foamable. A twelfth oil-in-water emulsion according to the eleventh aspect, wherein the overrun has a foaming property of 40 to 180%.
本発明の乳酸発酵乳化物は油脂分4.5~35.0重量%及び乳蛋白質分2.5~11.0重量%であり、これらの成分範囲を満たす限り市販のチーズ類、ヨーグルト類、サワークリームも含むものである。
水中油型乳化物に使用するという点で作業性から乳酸発酵乳化物の状態が5℃で液状、クリーム状及び/又はペースト状であるのが好ましい。更に風味の点から本発明の乳酸発酵乳化物を使用するのが好ましい。 The oil-in-water emulsion of the present invention contains a fat and oil, a non-fat milk solid and water, and has a specific lactic acid fermentation with a fat and oil content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight. An emulsion is used.
The lactic acid fermented emulsion of the present invention has an oil and fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight, and commercially available cheeses, yogurts, It also includes sour cream.
From the viewpoint of use in an oil-in-water emulsion, the lactic acid fermentation emulsion is preferably liquid, creamy and / or pasty at 5 ° C. from the viewpoint of workability. Furthermore, it is preferable to use the lactic acid fermentation emulsion of this invention from the point of flavor.
乳蛋白質としては熱変性度が抑制された蛋白質の使用が風味の点で好ましい。 Milk protein raw materials used in the lactic acid fermentation emulsion of the present invention include milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted powdered milk, medium heat defatted powdered milk, high heat defatted powdered milk, whole fat powdered milk, buttermilk powder One or more of whey powder, acid casein, rennet casein, caseins such as sodium caseinate, calcium caseinate, and potassium caseinate, or milk proteins such as total milk protein and whey protein can be used. Preferably, milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted powdered milk, medium heat defatted powdered milk, high heat defatted powdered milk, full fat powdered milk, buttermilk powder, whey powder are more preferable, more preferably milk, Processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted milk powder, and medium heat defatted milk powder may be used.
As the milk protein, use of a protein having a suppressed degree of heat denaturation is preferred in terms of flavor.
本発明の水中油型乳化物に使用する乳酸発酵乳化物の量としてはフレーバーや呈味材のような少量使用ではなく概ね水中油型乳化物全体に対して0.5~13重量%が好ましい。
乳酸発酵乳化物を予め水中油型乳化物に配合する場合は水中油型乳化物全体に対して0.5~13重量%が好ましく、より好ましくは0.5~3.0重量%であり、さらに好ましくは0.5~2.0重量%である。
乳酸発酵乳化物の使用量が少ないと期待する効果が得難くなり、多すぎると酸味を感じるようになり、この酸味を調整しようとすれば乳味が乏しくなる。 The oil-in-water emulsion of the present invention contains fats and oils, non-fat milk solids and water, and is characterized by using the lactic acid fermentation emulsion described above.
The amount of the lactic acid fermentation emulsion used in the oil-in-water emulsion of the present invention is preferably 0.5 to 13% by weight with respect to the whole oil-in-water emulsion rather than a small amount such as flavor or taste material. .
When the lactic acid fermentation emulsion is preliminarily blended with the oil-in-water emulsion, it is preferably 0.5 to 13% by weight, more preferably 0.5 to 3.0% by weight, based on the whole oil-in-water emulsion. More preferably, it is 0.5 to 2.0% by weight.
If the amount of the lactic acid fermentation emulsion is small, it is difficult to obtain the expected effect, and if it is too much, the acidity is felt, and if this acidity is adjusted, the milkiness becomes poor.
乳酸発酵乳化物の使用量が少ないと期待する効果が得難くなり、多すぎると酸味を感じるようになり、この酸味を調整しようとすれば乳味が乏しくなる。
乳酸発酵乳化物を予め水中油型乳化物に配合する方が作業性の点で好ましい。 When the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed, the lactic acid fermentation emulsion is preferably 0.5 to 15 parts, more preferably 0.5 to 3 parts per 100 parts of the oil-in-water emulsion A. 0 part, more preferably 0.5 to 2.0 parts.
If the amount of the lactic acid fermentation emulsion is small, it is difficult to obtain the expected effect, and if it is too much, the acidity is felt, and if this acidity is adjusted, the milkiness becomes poor.
It is preferable from the viewpoint of workability to blend the lactic acid fermentation emulsion in advance with the oil-in-water emulsion.
ラウリン系油脂としてはヤシ油、パーム核油、またはその硬化、分別、エステル交換を実施した油脂などが例示できる。
油脂中の50重量%以上が上昇融点23~38℃の範囲にあるラウリン系油脂が好ましく、更に上昇融点23~31℃の範囲、最も好ましくは26~30℃の範囲のものである。
ラウリン系油脂を多く含むと風味の乳味とあっさり感で好ましく、また、本発明の乳酸発酵乳化物との組み合わせでより乳味感とあっさり感を引き出すことができる。起泡性水中油型乳化物の場合は保形性の点で更に好ましい。 The oil-in-water emulsion of the present invention may be prepared by mixing the lactic acid fermentation emulsion in advance with the oil-in-water emulsion or mixing the lactic acid fermentation emulsion with the oil-in-water emulsion A. It is preferable that 50% by weight or more of the total fats and oils of the oil-type emulsion is lauric fats and oils.
Examples of lauric fats and oils include coconut oil, palm kernel oil, and oils and fats that have been cured, fractionated, and transesterified.
Laurin-based oils and fats in which 50% by weight or more of the oils and fats are in the range of a rising melting point of 23 to 38 ° C. are preferable, and those having a rising melting point of 23 to 31 ° C., most preferably in the range of 26 to 30 ° C.
When containing a large amount of lauric fats and oils, it is preferable in terms of a flavored milky taste and a light feeling, and a milky feeling and a light feeling can be drawn out more in combination with the lactic acid fermentation emulsion of the present invention. In the case of a foamable oil-in-water emulsion, it is more preferable in terms of shape retention.
本発明の無脂乳固形分とは、牛乳の全固形分から乳脂肪分を差引いた成分をいい、生乳、牛乳、脱脂乳、生クリーム、濃縮乳、無糖練乳、加糖練乳、全脂粉乳、脱脂粉乳、バターミルクパウダー、ホエー蛋白の乳由来の原料が例示できる。 The oil-in-water emulsion of the present invention has a fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight.
Non-fat milk solid content of the present invention refers to a component obtained by subtracting milk fat content from the total solid content of milk, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Non-fat dry milk, buttermilk powder, whey protein-derived raw materials can be exemplified.
乳酸発酵乳化物を予め水中油型乳化物に配合する場合は、所定の乳酸発酵乳化物、油脂、無脂乳固形分、乳化剤及び水を主要原料とするこれらの原料を混合後、予備乳化、殺菌又は滅菌処理し均質化処理することにより得ることができる。水中油型乳化物の保存性の点で滅菌処理することが好ましい。具体的には、各種原料を60~70℃で20分間予備乳化した後(乳化装置はホモミキサー)、必要により0~25MPaの条件下にて均質化(乳化装置は均質機)する。次いで超高温瞬間殺菌処理(UHT)した後、再度、0~30MPaの条件化にて均質化し、冷却後、約24時間エージングする。 The method for producing the oil-in-water emulsion of the present invention can be roughly divided into two cases where the lactic acid fermentation emulsion is mixed in advance with the oil-in-water emulsion and when the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed. Can be divided roughly.
When the lactic acid fermentation emulsion is blended with the oil-in-water emulsion in advance, after mixing these raw materials mainly containing a predetermined lactic acid fermentation emulsion, oil and fat, non-fat milk solids, emulsifier and water, pre-emulsification, It can be obtained by sterilization or sterilization and homogenization. It is preferable to sterilize from the viewpoint of storage stability of the oil-in-water emulsion. Specifically, various raw materials are pre-emulsified at 60 to 70 ° C. for 20 minutes (the emulsifier is a homomixer) and then homogenized under the conditions of 0 to 25 MPa as necessary (the emulsifier is a homogenizer). Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 30 MPa, and after cooling, it is aged for about 24 hours.
乳酸発酵乳化物と水中油型乳化物Aとの混合時期であるが、水中油型乳化物Aが均質化され冷却途中でも良いし、冷却後でも何れでも良い。
本発明の水中油型乳化物と水中油型乳化物Aとは水中油型乳化物Aは乳酸発酵乳化物を含まない以外殆んど同様な原料を使用するものである。 When mixing the lactic acid fermentation emulsion and the oil-in-water emulsion A, the oil-in-water emulsion A is other than the lactic acid fermentation emulsion in the method for producing an oil-in-water emulsion described in paragraph [0025]. Can be obtained in the same manner and in the same manner.
Although the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed, the oil-in-water emulsion A may be homogenized and in the middle of cooling or after cooling.
The oil-in-water emulsion and the oil-in-water emulsion A of the present invention use almost the same raw materials except that the oil-in-water emulsion A does not contain a lactic acid fermentation emulsion.
本発明の起泡性水中油型乳化物は、オーバーランが40~180%、好ましくは50~160%、更に好ましくは60~140%である。オーバーランが高すぎる場合には食感が軽すぎたり、風味の乏しいものになる傾向がある。オーバーランが低すぎる場合には食感が重たくなりすぎ、良好な風味、口溶け感が得難くなる。 The oil-in-water emulsion of the present invention is preferably foamable.
The foamable oil-in-water emulsion of the present invention has an overrun of 40 to 180%, preferably 50 to 160%, more preferably 60 to 140%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.
水中油型乳化物の粘度、ボテテスト(水中油型乳化物の安定性)を評価した。
粘度:水中油型乳化物の粘度の測定は、B型粘度計(株式会社東京計器製)にて、2号ローター、60rpmの条件下で行った。
ボテテスト:水中油型乳化物を100ml容ビーカーに50g採り、20℃で2時間インキュベートし、その後5分間攪拌した時のボテの発生の有無を確認した。
水中油型乳化物を起泡させた場合の評価方法
(1)ホイップタイム:水中油型乳化物1kgをホバードミキサー(HOBART CORPORATION製 MODEL N-5)3速(300rpm)にてホイップし、最適起泡状態に達するまでの時間及び、同2速(130rpm)にて緩やかに混ぜた時間
(2)オーバーラン:[(一定容積の水中油型乳化物重量)ー(一定容積の起泡後の起泡物重量)]÷(一定容積の起泡後の起泡物重量)×100
(3)保形性:造花した起泡物を15℃で24時間放置した場合の美しさ
四段階評価 A;良好 B;やや良好
C;やや悪い D;悪い(実用的でない)
(4)離水:上記保形性評価と同時に離水状態を評価
四段階評価 A; 無し B;殆ど無し
C; 有り D;非常に多い
風味の評価方法
起泡したクリームの口溶け、乳味感、食感を評価
(1)口溶け
四段階評価 ◎;良好 ○;やや良好
△;やや悪い ×;悪い
(2)乳味感
四段階評価 ◎; 良好 ○;やや良好
△; やや薄い ×;薄い
(3)食感
四段階評価 ◎; 良好 ○;やや良好
△; やや悪い ×;悪い Evaluation method of oil-in-water emulsion The viscosity of the oil-in-water emulsion and the bottest (stability of the oil-in-water emulsion) were evaluated.
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 5 minutes.
Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5 manufactured by HOBART CORPORATION). Time until foaming state is reached and time when gently mixed at the second speed (130 rpm) (2) Overrun: [(weight of oil-in-water emulsion of a certain volume)-(after foaming of a certain volume Foam weight)] ÷ (foam weight after foaming a certain volume) × 100
(3) Shape retention: beauty when artificial foam is left at 15 ° C. for 24 hours Four-level evaluation A: Good B; Slightly good C; Slightly bad D; Poor (not practical)
(4) Water separation: Evaluation of water separation at the same time as the above shape retention evaluation Four-step evaluation A; None B; Almost none C; Yes D;
Flavor evaluation method Evaluate mouth melt, milky taste, and texture of foamed cream (1) Melt in mouth 4-step evaluation ◎; Good ○; Slightly good △; Slightly bad ×; ; Good ○; Slightly good △; Slightly thin ×; Thin (3) Texture 4-level evaluation ◎; Good ○; Slightly good △;
よつ葉乳業製ミディアムヒート脱脂粉乳12.0部と40℃の水76.0部を混合、ついで菜種硬化油12.0部を加え、ホモミキサーで攪拌しながら加熱、70℃で30分予備乳化し、次いでホモゲナイザーで10MPaの圧力下に均質化した後、20℃まで急冷して水中油型乳化物を調製した。この乳化物の組成は油脂分12.1重量%、乳蛋白質4.1重量%、水分76.6重量%であった。このようにして得た乳化物100部に対しクリスチャンハンセン社製乳酸菌スターター1部(Streptococcus salivarius subsp. Thermophilus とLactobacillus delbruekii bulgaricusの混菌)を添加、40℃で発酵に供しpH4.4となった時点で5℃まで急冷、発酵停止させた。ついで直ちにこの発酵物を80℃で10分加熱殺菌後、5℃まで急冷し実験例1の「乳酸発酵乳化物1」を得た。この「乳酸発酵乳化物1」の殺菌冷却後のpHは4.5であった。 配合及び結果を表1に纏めた。 Experimental example 1
Yotsuba Milk Industry's medium heat skim milk powder 12.0 parts and 40 ° C water 76.0 parts are mixed, then rapeseed hydrogenated oil 12.0 parts is added, heated with homomixer and pre-emulsified at 70 ° C for 30 minutes. Then, the mixture was homogenized with a homogenizer under a pressure of 10 MPa, and then rapidly cooled to 20 ° C. to prepare an oil-in-water emulsion. The composition of the emulsion was 12.1% by weight of fat and oil, 4.1% by weight of milk protein, and 76.6% by weight of water. When 100 parts of the emulsion thus obtained was added 1 part of a lactic acid bacterium starter (mixed strain of Streptococcus salivarius subsp. Thermophilus and Lactobacillus delbruekii bulgaricus) manufactured by Christian Hansen, and subjected to fermentation at 40 ° C. to pH 4.4. And rapidly cooled to 5 ° C. and stopped the fermentation. The fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes, and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 1” of Experimental Example 1. The pH of this “lactic acid fermentation emulsion 1” after sterilization cooling was 4.5. The formulation and results are summarized in Table 1.
よつ葉乳業製ミディアムヒート脱脂粉乳12.0部を、よつ葉乳業製ローヒート脱脂粉乳12.0部に代えた以外は実験例1の方法に準じて実施し、実験例2の「乳酸発酵乳化物2」を得た。この「乳酸発酵乳化物2」の殺菌冷却後のpHは4.5であった。
配合及び結果を表1に纏めた。 Experimental example 2
The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was replaced with 12.0 parts of Yotsuba Milk Industry's low heat skimmed milk powder. Got. The pH of this “lactic acid fermentation emulsion 2” after sterilization and cooling was 4.5.
The formulation and results are summarized in Table 1.
よつ葉乳業製ミディアムヒート脱脂粉乳12.0部と水76.0部をよつ葉乳業製脱脂濃縮乳35.0部と水53.0部に代えた以外は実験例1の方法に準じて実施し、実験例3の「乳酸発酵乳化物3」を得た。この「乳酸発酵乳化物3」の殺菌冷却後のpHは4.5であった。
配合及び結果を表1に纏めた。 Experimental example 3
Conducted in accordance with the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skim milk powder and 76.0 parts of water were replaced with 35.0 parts of Yotsuba Milk Industry's non-fat concentrated milk and 53.0 parts of water, The “lactic acid fermentation emulsion 3” of Experimental Example 3 was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 3” was 4.5.
The formulation and results are summarized in Table 1.
不二製油製菜種硬化油12部と水76部をよつ葉乳業製ミディアムヒート脱脂粉乳12.0部とよつ葉乳業製生クリーム24部と水64部に代えた以外は実験例1の方法に準じて実施し、実験例4の「乳酸発酵乳化物4」を得た。この「乳酸発酵乳化物4」の殺菌冷却後のpHは4.5であった。
配合及び結果を表2に纏めた。 Experimental Example 4
According to the method of Experimental Example 1, except that 12 parts of Fuji Oil rapeseed oil and 76 parts of water were replaced with 12.0 parts of Yotsuba Milk Industry's medium heat skim milk, 24 parts of Yotsuba Milk Fresh Cream and 64 parts of water. It carried out and obtained "lactic acid fermentation emulsion 4" of Experimental Example 4. The pH of this “lactic acid fermentation emulsion 4” after sterilization and cooling was 4.5.
The formulation and results are summarized in Table 2.
よつ葉乳業製ミディアムヒート脱脂粉乳12.0部を9.0部に減じ、水76.0部を79.0部に増やす以外は実験例1の方法に準じて実施し、実験例5の「乳酸発酵乳化物5」を得た。この「乳酸発酵乳化物5」の殺菌冷却後のpHは4.5であった。
配合及び結果を表2に纏めた。 Experimental Example 5
The same procedure as in Experimental Example 1 was carried out except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was reduced to 9.0 parts, and 76.0 parts of water was increased to 79.0 parts. Fermented emulsion 5 "was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 5” was 4.5.
The formulation and results are summarized in Table 2.
実験例1の配合にIngredia社製トータルミルクプロテイン3.0部を加え、水76.0部を73.0部に減じる以外は実験例1の方法に準じて実施し、実験例6の「乳酸発酵乳化物6」を得た。この「乳酸発酵乳化物6」の殺菌冷却後のpHは4.8であった。
配合及び結果を表2に纏めた。 Experimental Example 6
The procedure of Experiment Example 1 was followed except that 3.0 parts of total milk protein manufactured by Ingledia was added to the formulation of Experiment Example 1 and 76.0 parts of water was reduced to 73.0 parts. Fermented emulsion 6 "was obtained. The pH of this “lactic acid fermentation emulsion 6” after sterilization and cooling was 4.8.
The formulation and results are summarized in Table 2.
不二製油製菜種硬化油12.0部を6.0部に減じ、水76.0部を82.0部に増やす以外は実験例1の方法に準じて実施し、実験例7の「乳酸発酵乳化物7」を得た。この「乳酸発酵乳化物7」の殺菌冷却後のpHは4.5であった。
配合及び結果を表3に纏めた。 Experimental Example 7
This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was reduced to 6.0 parts, and 76.0 parts of water was increased to 82.0 parts. Fermented emulsion 7 "was obtained. The pH of this “lactic acid fermentation emulsion 7” after sterilization cooling was 4.5.
The formulation and results are summarized in Table 3.
不二製油製菜種硬化油12.0部を28.0部に増やし、水76.0部を60.0部に減じる以外は実験例1の方法に準じて実施し、実験例8の「乳酸発酵乳化物8」を得た。この「乳酸発酵乳化物8」の殺菌冷却後のpHは5.0であった。
配合及び結果を表3に纏めた。 Experimental Example 8
This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was increased to 28.0 parts and water 76.0 parts was reduced to 60.0 parts. Fermented emulsion 8 ”was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 8” was 5.0.
The formulation and results are summarized in Table 3.
実験例1の方法に準じて、水中油型乳化物を調製し、発酵に供し、pH5.1となった時点で5℃まで急冷、発酵停止させた。ついで直ちにこの発酵物を80℃で10分加熱殺菌後、5℃まで急冷し実験例1の「乳酸発酵乳化物9」を得た。この「乳酸発酵乳化物9」の殺菌冷却後のpHは5.2であった。
配合及び結果を表3に纏めた。 Experimental Example 9
According to the method of Experimental Example 1, an oil-in-water emulsion was prepared, subjected to fermentation, and rapidly cooled to 5 ° C. when the pH reached 5.1, and the fermentation was stopped. The fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes, and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 9” of Experimental Example 1. The pH after sterilization cooling of this “lactic acid fermentation emulsion 9” was 5.2.
The formulation and results are summarized in Table 3.
クリスチャンハンセン社製乳酸菌スターター1部(Lactococcus lactis subsp.cremoris、Lactococcus lactis subsp. lactis.、Leuconostoc mesenteroides subsp. Cremoris 、Leuconostoc pseudomesenteroides、Leuconostoc lactisの混菌)を添加、20℃で発酵する以外は実験例1に準じて実施した。pH4.8となった時点で5℃まで急冷、発酵停止させた。ついで直ちにこの発酵物を80℃で10分加熱殺菌後、5℃まで急冷し実験例10の「乳酸発酵乳化物10」を得た。この「乳酸発酵乳化物10」の殺菌冷却後のpHは5.1であった。
配合及び結果を表4に纏めた。 Experimental Example 10
Experimental Example 1 except that 1 part of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis., Leuconostoc mesenteroides subsp. It carried out according to. When the pH reached 4.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 10” of Experimental Example 10. The pH of this “lactic acid fermentation emulsion 10” after sterilization cooling was 5.1.
The formulation and results are summarized in Table 4.
クリスチャンハンセン社製乳酸菌スターター1部(Lactococcus lactis subsp.cremoris、Lactococcus lactis subsp. lactis.、Lactococcus lactis subsp. lactis biovar diacetylactis.、Leuconostoc mesenteroides subsp. cremorisの混菌)を添加、20℃で発酵する以外は実験例1に準じて実施した。pH4.8となった時点で5℃まで急冷、発酵停止させた。ついで直ちにこの発酵物を80℃で10分加熱殺菌後、5℃まで急冷し比較実験例7の「乳酸発酵乳化物11」を得た。この「乳酸発酵乳化物11」の殺菌冷却後のpHは5.1であった。
配合及び結果を表4に纏めた。 Experimental Example 11
Add 1 part of lactic acid bacteria starter manufactured by Christian Hansen (Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis., Lactococcus lactis subsp. Lactis biovar diacetylactis., Leuconostoc mesenteroides subsp. Cremoris) It carried out according to Experimental Example 1. When the pH reached 4.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 11” of Comparative Experimental Example 7. The pH of this “lactic acid fermentation emulsion 11” after sterilization and cooling was 5.1.
The formulation and results are summarized in Table 4.
実験例1の配合にIngredia社製トータルミルクプロテイン5.0部を加え、水76.0部を71.0部に減じる以外は実験例1の方法に準じて実施し、実験例12の「乳酸発酵乳化物12」を得た。この「乳酸発酵乳化物12」の殺菌冷却後のpHは5.0であった。
配合及び結果を表4に纏めた。 Experimental Example 12
The same procedure as in Experimental Example 1 was performed except that 5.0 parts of total milk protein manufactured by Ingredia was added to the formulation of Experimental Example 1, and 76.0 parts of water was reduced to 71.0 parts. Fermented emulsion 12 "was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 12” was 5.0.
The formulation and results are summarized in Table 4.
実験例1の方法に準じて、水中油型乳化物を調製し、発酵に供し、pH5.4となった時点で5℃まで急冷、発酵停止させた。ついで直ちにこの発酵物を80℃で10分加熱殺菌後、5℃まで急冷し実験例13の「乳酸発酵乳化物13」を得た。この「乳酸発酵乳化物13」の殺菌冷却後のpHは5.5であった。
配合及び結果を表5に纏めた。 Experimental Example 13
In accordance with the method of Experimental Example 1, an oil-in-water emulsion was prepared, subjected to fermentation, and rapidly cooled to 5 ° C. when the pH reached 5.4, and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “Lactic acid fermented emulsion 13” of Experimental Example 13. The pH of this “lactic acid fermentation emulsion 13” after sterilization and cooling was 5.5.
The formulation and results are summarized in Table 5.
市販クリームチーズ
市販クリームチーズはTatura Milk Industries Limited 製クリームチーズを使用した。
この市販クリームチーズの評価を表5に纏めた。 Experimental Example 14
Commercial cream cheese Commercial cream cheese used was cream cheese manufactured by Tatra Milk Industries Limited.
The evaluation of this commercially available cream cheese is summarized in Table 5.
よつ葉乳業製ミディアムヒート脱脂粉乳12.0部を7.0部に減じ、水76.0部を81.0部に増やす以外は実験例1の方法に準じて実施し、比較実験例1の乳酸発酵乳化物を得た。この乳酸発酵乳化物の殺菌冷却後のpHは4.5であった。
配合及び結果を表5に纏めた。 Comparative Experiment Example 1
The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was reduced to 7.0 parts, and 76.0 parts of water was increased to 81.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 4.5.
The formulation and results are summarized in Table 5.
不二製油製菜種硬化油12.0部を4.0部に減じ、水76.0部を84.0部に増やす以外は実験例1の方法に準じて実施し、比較実験例2の乳酸発酵乳化物を得た。この乳酸発酵乳化物の殺菌冷却後のpHは4.5であった。
配合及び結果を表6に纏めた。 Comparative Experiment Example 2
The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was reduced to 4.0 parts, and 76.0 parts of water was increased to 84.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 4.5.
The formulation and results are summarized in Table 6.
不二製油製菜種硬化油12.0部を35.0部に増やし、水76.0部を53.0部に減じる以外は実験例1の方法に準じて実施し、比較実験例3の乳酸発酵乳化物を得た。この乳酸発酵乳化物の殺菌冷却後のpHは5.0であった。
配合及び結果を表6に纏めた。 Comparative Experiment Example 3
This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was increased to 35.0 parts, and 76.0 parts of water was reduced to 53.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 5.0.
The formulation and results are summarized in Table 6.
市販ヨーグルトは明治乳業製ブルガリアヨーグルトを使用した。このヨーグルトの評価を表6に纏めた。 Comparative Experiment Example 4
Commercial yogurt used was Bulgarian yogurt made by Meiji Dairies. The evaluation of this yogurt is summarized in Table 6.
パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、パーム分別硬化油(融点31℃)1.0部、菜種硬化油(融点35℃)4.0部にレシチン0.15部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.07部を添加混合融解し油相とする。
これとは別に水67.84部に、脱脂粉乳0.4部、ショ糖飽和脂肪酸エステル(三菱化学フーズ(株)製、 商品名:S-570)0.05部、ポリグリセリン飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMS-5S)0.15部、ヘキサメタリン酸ナトリウム0.2部、重曹0.02部、キサンタンガム0.01部、グァーガム0.01部、ミルクフレーバー0.1部、実験例1の乳酸発酵乳化物1.0部を溶解・分散し水相を調製する。
上記油相と水相を65℃で30分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置(岩井機械工業(株)製)によって、144℃において4秒間の直接加熱方式による滅菌処理を行った後、4MPa の均質化圧力で均質化して、直ちに10℃に冷却した。冷却後約24時間エージングして、起泡性水中油型乳化物を得た。
この起泡性水中油型乳化物1kgに80gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またホイップした起泡物の口溶け、乳味感、食感の評価を行った。
配合及び結果を表7に纏めた。 Example 1
Palm kernel oil (melting point 29 ° C.) 20.0 parts, Hardened palm kernel oil (melting point 38 ° C.) 5.0 parts, Palm fractionated cured oil (melting point 31 ° C.) 1.0 part, Rapeseed cured oil (melting point 35 ° C.) 4 0.1 part of lecithin and 0.07 part of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S) were added to 0.0 part and mixed and melted to obtain an oil phase.
Separately from this, 67.84 parts of water, 0.4 part of skim milk powder, sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.), polyglycerin saturated fatty acid ester ( Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.15 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, xanthan gum 0.01 part, guar gum 0.01 part, milk flavor 0 .1 part, 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 is dissolved and dispersed 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, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After that, it was homogenized at a homogenization pressure of 4 MPa and immediately cooled to 10 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion.
80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. In addition, the whipped foam was evaluated for melting in the mouth, milky taste, and texture.
The formulation and results are summarized in Table 7.
実施例1において、水67.84部、脱脂粉乳0.4部を水66.24部、脱脂粉乳2.0部に代えた以外は実施例1と同様な配合で同様な処理を行い実施例1と同様に評価した。配合及び結果を表7に纏めた。
実施例3
実施例1において、水67.84部、脱脂粉乳0.4部を水64.84部、脱脂粉乳3.4部に代えた以外は実施例1と同様な配合で同様な処理を行い実施例1と同様に評価した。配合及び結果を表7に纏めた。 Example 2
In Example 1, the same treatment was carried out with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 66.24 parts of water and 2.0 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 7.
Example 3
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.84 parts of water and 3.4 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 7.
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例2の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表8に纏めた。
実施例5
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例3の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表8に纏めた。
実施例6
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例4の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表8に纏めた。
実施例7
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例5の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表8に纏めた。 Example 4
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 2. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
Example 5
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 3. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
Example 6
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 4. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
Example 7
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 5. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例6の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表9に纏めた。
実施例9
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例7の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表9に纏めた。
実施例10
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例8の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表9に纏めた。
実施例11
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例9の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表9に纏めた。 Example 8
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 6. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
Example 9
In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 7. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
Example 10
In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 8. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
Example 11
In Example 2, the same treatment was carried out with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 9. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例10の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表10に纏めた。
実施例13
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例11の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表10に纏めた。
実施例14
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例12の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表10に纏めた。
実施例15
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例13の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表10に纏めた。 Example 12
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 10. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
Example 13
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 11. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
Example 14
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 12. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
Example 15
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 13. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
実施例2において、実験例1の乳酸発酵乳化物1.0部を実験例14の乳酸発酵乳化物1.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表11に纏めた。 Example 16
In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 14. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.
実施例2において、パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、菜種硬化油(融点35℃)4.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.15部、水66.24部をパーム核油(融点29℃)15.0部、硬化パーム核油(融点38℃)3.0部、菜種硬化油(融点35℃)2.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.10部、水75.21部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表11に纏めた。 Example 17
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 4.0 parts of rapeseed oil (melting point 35 ° C.), polyglycerol unsaturated fatty acid Esters (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MO-3S) 0.15 parts, water 66.24 parts palm kernel oil (melting point 29 ° C.) 15.0 parts, hardened palm kernel oil (melting point 38 ° C. ) 3.0 parts, rapeseed oil (melting point 35 ° C.) 2.0 parts, polyglycerol unsaturated fatty acid ester (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 0.10 parts, water 75. The same treatment as in Example 2 was performed except that the amount was changed to 21 parts, and the same evaluation as in Example 2 was performed. The formulation and results are summarized in Table 11.
実施例2において、パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、パーム分別硬化油(融点31℃)1.0部、菜種硬化油(融点35℃)4.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.15部、水66.24部をパーム核油(融点29℃)26.0部、硬化パーム核油(融点38℃)6.0部、パーム分別硬化油(融点31℃)2.0部、菜種効果油(融点35℃)6.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.02部、水56.29部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表11に纏めた。 Example 18
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C), 5.0 parts of hardened palm kernel oil (melting point 38 ° C), 1.0 part of palm fractionated hardened oil (melting point 31 ° C), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S), 66.24 parts of water, palm kernel oil (melting point 29 ° C.) ) 26.0 parts, hardened palm kernel oil (melting point 38 ° C.) 6.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free The same treatment was carried out in the same manner as in Example 2 except that 0.02 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 56.29 parts of water were used. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.
実施例2において、パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、パーム分別硬化油(融点31℃)1.0部、菜種硬化油(融点35℃)4.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.15部、水66.24部をパーム核油(融点29℃)33.0部、硬化パーム核油(融点38℃)7.0部、パーム分別硬化油(融点31℃)2.0部、菜種効果油(融点35℃)6.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.01部、水48.30部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表11に纏めた。 Example 19
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C), 5.0 parts of hardened palm kernel oil (melting point 38 ° C), 1.0 part of palm fractionated hardened oil (melting point 31 ° C), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S), 66.24 parts of water, palm kernel oil (melting point 29 ° C.) ) 33.0 parts, hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, hardened fractionated palm oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free The same treatment was carried out with the same composition as in Example 2, except that 0.01 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 48.30 parts of water were used. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.
実施例2において、水66.24部、実験例1の乳酸発酵乳化物1.0部を水66.64部、実験例1の乳酸発酵乳化物0.6部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表12に纏めた。
実施例21
実施例2において、パーム核油(融点29℃)20.0部、水66.24部、脱脂粉乳2.0部、実験例1の乳酸発酵乳化物1.0部をパーム核油(融点29℃)19.8部、水65.54部、脱脂粉乳1.9部、実験例1の乳酸発酵乳化物2.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表12に纏めた。 Example 20
Example 2 Example 2 except that 66.24 parts of water and 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 were replaced with 66.64 parts of water and 0.6 part of the lactic acid fermentation emulsion of Experimental Example 1. The same treatment was carried out with the same composition as in Example 2, and the same evaluation as in Example 2 was performed. The formulation and results are summarized in Table 12.
Example 21
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.8 parts, 65.54 parts of water, 1.9 parts of skim milk powder, and 2.0 parts of the lactic acid fermentation emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
実施例2において、パーム核油(融点29℃)20.0部、水66.24部、脱脂粉乳2.0部、実験例1の乳酸発酵乳化物1.0部をパーム核油(融点29℃)19.6部、水64.04部、脱脂粉乳1.6部、実験例1の乳酸発酵乳化物4.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表12に纏めた。
実施例23
実施例2において、パーム核油(融点29℃)20.0部、水66.24部、脱脂粉乳2.0部、実験例1の乳酸発酵乳化物1.0部をパーム核油(融点29℃)19.1部、水61.04部、脱脂粉乳1.1部、実験例1の乳酸発酵乳化物8.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表12に纏めた。 Example 22
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.6 parts, 64.04 parts of water, 1.6 parts of skim milk powder, and 4.0 parts of lactic acid fermented emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
Example 23
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.1 parts, 61.04 parts of water, 1.1 parts of skim milk powder, and 8.0 parts of the lactic acid fermented emulsion of Experimental Example 1 were subjected to the same treatment with the same composition as in Example 2. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
実施例2において、パーム核油(融点29℃)20.0部、水66.24部、脱脂粉乳2.0部、実験例1の乳酸発酵乳化物1.0部をパーム核油(融点29℃)18.7部、水57.84部、脱脂粉乳0.7部、実験例1の乳酸発酵乳化物12.0部に代えた以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表12に纏めた。 Example 24
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 18.7 parts, 57.84 parts of water, 0.7 parts of skim milk powder, 12.0 parts of the lactic acid fermentation emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
実施例1において、水67.84部、脱脂粉乳0.4部を水64.64部、脱脂粉乳3.6部に代えた以外は実施例1と同様な配合で同様な処理を行い実施例1と同様に評価した。配合及び結果を表14に纏めた。
実施例26
実施例1において、水67.84部、脱脂粉乳0.4部を水64.14部、脱脂粉乳4.1部に代えた以外は実施例1と同様な配合で同様な処理を行い実施例1と同様に評価した。配合及び結果を表14に纏めた。 Example 25
In Example 1, the same treatment was performed as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.64 parts of water and 3.6 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
Example 26
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.14 parts of water and 4.1 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
実施例1において、水67.84部、脱脂粉乳0.4部を水61.04部、脱脂粉乳7.2部に代えた以外は実施例1と同様な配合で同様な処理を行い実施例1と同様に評価した。配合及び結果を表14に纏めた。
実施例28
実施例1において、水67.84部、脱脂粉乳0.4部を水55.74部、脱脂粉乳12.5部に代えた以外は実施例1と同様な配合で同様な処理を行い実施例1と同様に評価した。配合及び結果を表14に纏めた。 Example 27
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 61.04 parts of water and 7.2 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
Example 28
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 55.74 parts of water and 12.5 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例2の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表15に纏めた。
実施例30
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例3の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表15に纏めた。
実施例31
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例4の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表15に纏めた。
実施例32
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例5の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表15に纏めた。 Example 29
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 2. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
Example 30
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 3. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
Example 31
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 4. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
Example 32
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 5. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例6の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表16に纏めた。
実施例34
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例7の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表16に纏めた。
実施例35
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例8の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表16に纏めた。
実施例36
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例9の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表16に纏めた。 Example 33
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 6. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
Example 34
In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 7. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
Example 35
In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 8. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
Example 36
In Example 26, the same treatment was carried out with the same composition as in Example 26, except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 9. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例10の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表17に纏めた。
実施例38
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例11の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表17に纏めた。
実施例39
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例12の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表17に纏めた。
実施例40
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例13の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表17に纏めた。 Example 37
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 10. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
Example 38
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 11. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
Example 39
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 12. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
Example 40
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 13. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
実施例26において、実験例1の乳酸発酵乳化物1.0部を実験例14の乳酸発酵乳化物1.0部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表18に纏めた。 Example 41
In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 14. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.
実施例26において、パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、菜種硬化油(融点35℃)4.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.07部、水64.14部をパーム核油(融点29℃)15.0部、硬化パーム核油(融点38℃)3.0部、菜種硬化油(融点35℃)2.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.10部、水73.11部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表18に纏めた。 Example 42
In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 4.0 parts of rapeseed oil (melting point 35 ° C.), polyglycerol unsaturated fatty acid Esters (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MO-3S) 0.07 parts, water 64.14 parts palm kernel oil (melting point 29 ° C.) 15.0 parts, hardened palm kernel oil (melting point 38 ° C. ) 3.0 parts, hardened rapeseed oil (melting point 35 ° C.) 2.0 parts, polyglycerol unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 0.10 parts, water 73. The same treatment was performed as in Example 26 except that the amount was changed to 11 parts, and evaluation was performed in the same manner as in Example 26. The formulation and results are summarized in Table 18.
実施例26において、パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、パーム分別硬化油(融点31℃)1.0部、菜種硬化油(融点35℃)4.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.07部、水64.14部をパーム核油(融点29℃)26.0部、硬化パーム核油(融点38℃)6.0部、パーム分別硬化油(融点31℃)2.0部、菜種効果油(融点35℃)6.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.02部、水54.19部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表18に纏めた。 Example 43
In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 1.0 part of palm fractionated hardened oil (melting point 31 ° C.), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S), 64.14 parts of water, palm kernel oil (melting point: 29 ° C.) ) 26.0 parts, hardened palm kernel oil (melting point 38 ° C.) 6.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free A similar treatment was carried out in the same manner as in Example 26 except that 0.02 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 54.19 parts of water were used. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.
実施例26において、パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、パーム分別硬化油(融点31℃)1.0部、菜種硬化油(融点35℃)4.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.07部、水64.14部をパーム核油(融点29℃)33.0部、硬化パーム核油(融点38℃)7.0部、パーム分別硬化油(融点31℃)2.0部、菜種効果油(融点35℃)6.0部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.01部、水46.20部に代えた以外は実施例26と同様な配合で同様な処理を行い実施例26と同様に評価した。配合及び結果を表18に纏めた。 Example 44
In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 1.0 part of palm fractionated hardened oil (melting point 31 ° C.), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S), 64.14 parts of water, palm kernel oil (melting point: 29 ° C.) ) 33.0 parts, hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, hardened fractionated palm oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free The same treatment was performed with the same composition as in Example 26 except that 0.01 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 46.20 parts of water were used. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.
実施例2において、実験例1の乳酸発酵乳化物を使用しないで、水67.24部とした以外は実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表19に纏めた。
比較例2
実施例2において、実験例1の乳酸発酵乳化物を比較実験例1の乳酸発酵乳化物に代えた以外は、実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表19に纏めた。
比較例3
実施例2において、実験例1の乳酸発酵乳化物を比較実験例4の乳酸発酵乳化物に代えた以外は、実施例2と同様な配合で同様な処理を行い実施例2と同様に評価した。配合及び結果を表19に纏めた。 Comparative Example 1
In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion of Experimental Example 1 was not used and 67.24 parts of water was used. The formulations and results are summarized in Table 19.
Comparative Example 2
In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion in Experimental Example 1 was replaced with the lactic acid fermentation emulsion in Comparative Experimental Example 1. . The formulations and results are summarized in Table 19.
Comparative Example 3
In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion in Experimental Example 1 was replaced with the lactic acid fermentation emulsion in Comparative Experimental Example 4. . The formulations and results are summarized in Table 19.
パーム核油(融点29℃)20.0部、硬化パーム核油(融点38℃)5.0部、パーム分別硬化油(融点31℃)1.0部、菜種効果油(融点35℃)4.0部にレシチン0.15部、ポリグリセリン不飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMO-3S)0.07部を添加混合融解し油相とする。
これとは別に水67.24部に、脱脂粉乳0.4部、ショ糖飽和脂肪酸エステル(三菱化学フーズ(株)製、 商品名:S-570)0.05部、ポリグリセリン飽和脂肪酸エステル(阪本薬品工業(株)製、商品名SYグリスターMS-5S)0.15部、ヘキサメタリン酸ナトリウム0.2部、重曹0.02部、キサンタンガム0.01部、グァーガム0.01部、ミルクフレーバー0.1部を溶解・分散し水相を調製する。
上記油相と水相を実施例1と同様な処理を行い水中油型乳化物Aを得た。
水中油型乳化物A100.0部に実験例1の乳酸発酵乳化物1.0部を混合し、水中油型乳化物1kgに80gのグラニュー糖を加えてホイップを行い実施例1と同様に評価した。配合及び結果を表20に纏めた。 Example 45
Palm kernel oil (melting point 29 ° C) 20.0 parts, Hardened palm kernel oil (melting point 38 ° C) 5.0 parts, Palm fractionated cured oil (melting point 31 ° C) 1.0 part, Rapeseed effect oil (melting point 35 ° C) 4 0.1 part of lecithin and 0.07 part of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S) were added to 0.0 part and mixed and melted to obtain an oil phase.
Separately, in 67.24 parts of water, 0.4 part of skim milk powder, sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.), polyglycerin saturated fatty acid ester ( Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.15 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, xanthan gum 0.01 part, guar gum 0.01 part, milk flavor 0 1. Dissolve and disperse 1 part to prepare an aqueous phase.
The oil phase and aqueous phase were treated in the same manner as in Example 1 to obtain an oil-in-water emulsion A.
In the oil-in-water emulsion A100.0 parts, 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 is mixed, 80 g of granulated sugar is added to 1 kg of the oil-in-water emulsion, and whipped to evaluate in the same manner as in Example 1. did. The formulation and results are summarized in Table 20.
実施例45で作成した水中油型乳化物A100.0部に実験例1の乳酸発酵乳化物2.0部を混合し、実施例45と同様にホイップを行い実施例1と同様に評価した。配合及び結果を表20に纏めた。
実施例47
実施例45で作成した水中油型乳化物A100.0部に実験例1の乳酸発酵乳化物5.0部を混合し、実施例45と同様にホイップを行い実施例1と同様に評価した。配合及び結果を表20に纏めた。
実施例48
実施例45で作成した水中油型乳化物A100.0部に実験例1の乳酸発酵乳化物10.0部を混合し、実施例45と同様にホイップを行い実施例1と同様に評価した。配合及び結果を表20に纏めた。 Example 46
2.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
Example 47
5.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
Example 48
10.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, whipped in the same manner as in Example 45, and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
実施例45で作成した水中油型乳化物A100.0部に実験例1の乳酸発酵乳化物15.0部を混合し、実施例45と同様にホイップを行い実施例1と同様に評価した。配合及び結果を表21に纏めた。
10.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 to evaluate in the same manner as in Example 1. The formulation and results are summarized in Table 21.
Claims (12)
- 油脂、無脂乳固形分及び水を含み、油脂分4.5~35.0重量%及び乳蛋白質分2.5~11.0重量%である特定の乳酸発酵乳化物を使用してなる、水中油型乳化物。 Using a specific lactic acid fermented emulsion containing fats and oils, non-fat milk solids and water, having a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight, Oil-in-water emulsion.
- 乳酸発酵乳化物の使用乳酸菌がStreptococcus属とLactobacillus属の組み合わせである、請求項1記載の水中油型乳化物。 Use of lactic acid fermentation emulsion The oil-in-water emulsion according to claim 1, wherein the lactic acid bacterium is a combination of Streptococcus and Lactobacillus.
- 乳酸発酵乳化物のpHが3.5~5.3である、請求項1記載の水中油型乳化物。 The oil-in-water emulsion according to claim 1, wherein the pH of the lactic acid fermentation emulsion is 3.5 to 5.3.
- 乳酸発酵乳化物の状態が5℃で液状、クリーム状及び/又はペースト状である、請求項1記載の水中油型乳化物。 The oil-in-water emulsion according to claim 1, wherein the state of the lactic acid fermentation emulsion is liquid, cream and / or paste at 5 ° C.
- 乳酸発酵乳化物を予め水中油型乳化物に配合してなる場合は水中油型乳化物全体に対して0.5~13重量%含み、乳酸発酵乳化物と水中油型乳化物Aとを混合してなる場合は水中油型乳化物A100部に対して乳酸発酵乳化物が0.5~15部である、請求項1記載の水中油型乳化物。 When the lactic acid fermentation emulsion is pre-blended with the oil-in-water emulsion, it contains 0.5 to 13% by weight of the total oil-in-water emulsion, and the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed. The oil-in-water emulsion according to claim 1, wherein the lactic acid fermentation emulsion is 0.5 to 15 parts per 100 parts of the oil-in-water emulsion A.
- 油脂分15~50重量%、無脂乳固形分0.5~12.0重量%である、請求項1記載の水中油型乳化物。 The oil-in-water emulsion according to claim 1, having an oil / fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight.
- 水中油型乳化物中の無脂乳固形分が3.5重量%未満である、請求項6記載の水中油型乳化物。 The oil-in-water emulsion of Claim 6 whose non-fat milk solid content in an oil-in-water emulsion is less than 3.5 weight%.
- 水中油型乳化物中の無脂乳固形分が3.5~12.0重量%である、請求項6記載の水中油型乳化物。 The oil-in-water emulsion according to claim 6, wherein the non-fat milk solid content in the oil-in-water emulsion is 3.5 to 12.0% by weight.
- 全油脂中の50重量%以上がラウリン系油脂である、請求項1記載の水中油型乳化物。 The oil-in-water emulsion according to claim 1, wherein 50% by weight or more of the total fat is lauric fat.
- pHが6.4~6.8である、請求項1記載の水中油型乳化物。 The oil-in-water emulsion according to claim 1, having a pH of 6.4 to 6.8.
- 請求項1~請求項10何れか1項に記載の水中油型乳化物が起泡性である、水中油型乳化物。 The oil-in-water emulsion according to any one of claims 1 to 10, wherein the oil-in-water emulsion according to any one of claims 1 to 10 is foamable.
- オーバーランが40~180%の起泡性である、請求項11記載の水中油型乳化物。 The oil-in-water emulsion according to claim 11, wherein the overrun is foaming property of 40 to 180%.
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JP2007151459A (en) * | 2005-12-05 | 2007-06-21 | Fuji Oil Co Ltd | Food comprising lactic-acid fermented substance |
WO2007088678A1 (en) * | 2006-01-31 | 2007-08-09 | Fuji Oil Company, Limited | Oil-in-water type emulsion |
JP2008011756A (en) * | 2006-07-05 | 2008-01-24 | Fuji Oil Co Ltd | Foaming oil-in-water-type acidic emulsified substance |
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JP2007151459A (en) * | 2005-12-05 | 2007-06-21 | Fuji Oil Co Ltd | Food comprising lactic-acid fermented substance |
WO2007088678A1 (en) * | 2006-01-31 | 2007-08-09 | Fuji Oil Company, Limited | Oil-in-water type emulsion |
JP2008011756A (en) * | 2006-07-05 | 2008-01-24 | Fuji Oil Co Ltd | Foaming oil-in-water-type acidic emulsified substance |
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