Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes

Definitions

• the present invention relates to a foamable oil-in-water emulsion and a method for producing the same.
• the foamable oil-in-water emulsion is also referred to as whipped cream because of its ease of whipping, and is used as a topping or filling material for confectionery, bread making and the like. Since the standard foamable oil-in-water emulsion contains a high fat content of 40% by weight or more, a stable emulsified state can be easily maintained, whipability and whipped cream retention can be maintained. Excellent shape. In addition, it has been conventionally practiced to whipped a foamable oil-in-water emulsion and store it frozen and then thawed and used as it is. In this case, the work efficiency at the time of cake preparation can be improved and productivity can be increased.
• Patent Document 1 discloses a low-fat foaming oil-in-water emulsified fat containing 8 to 25% by weight of oil and fat and further adjusted with a saccharide such that the total solid content is 35 to 70% by weight.
• Patent Document 1 describes that a preferable ratio of carbohydrates in the emulsified fat is approximately 5 to 60%.
• Patent Document 1 describes, as Example 3, an emulsified fat having an oil and fat content of 9.1%, a total solid content of 62.8%, and an overrun of 130%.
• the oil-in-water emulsified fat of Patent Document 1 is completely different from the foamable emulsified fat that depends on the oil and fat in that the oil and fat content is small, and the total solid content and the amount of sugar are adjusted. By doing so, the foaming of raw materials other than fats and oils is promoted, and the insufficient foaming due to low fat and the thinness of the cream (thickness of the flavor) are compensated.
• the oil-in-water type emulsified fat of Patent Document 1 has a problem of poor tearing after eating (so-called heavy weight) derived from a high content of carbohydrates, and is improved in terms of palatability. There was room.
• the object of the present invention is excellent in foaming property, flower-forming property, shape retention, flavor richness and after-cutting (texture) despite the small content of fat and total solids.
• the present invention is to provide a foamable oil-in-water emulsion and a method for producing the same, which are excellent in the above properties (foamability, etc.) even after thawing when stored frozen.
• casein has a low fat content and a low solid content of 8 to 22% by weight and a total solid content of 30 to 60% by weight.
• the overrun value which is a value for evaluating the quality of foaming properties
• the overrun value can be increased to 200% or more, and other evaluation items other than foaming properties (artificial properties, shape retention)
• foaming properties artificial properties, shape retention
• the present invention provides the following [1] to [4].
• [1] A foamable oil-in-water emulsion having a fat content of 8 to 22% by weight and a total solid content of 30 to 60% by weight, comprising sodium caseinate and an emulsifier, And the foamable oil-in-water emulsion whose overrun value in an optimal foaming state is 200% or more.
• [2] The emulsion according to [1], wherein the content of sodium caseinate is 0.8 to 4.0% by weight.
• [3] The emulsion according to [1] or [2] above, which can maintain the same shape as that immediately after whipping when frozen after whipping and then thawed.
• a foaming water comprising: a mixing step for mixing and stirring materials for forming a phase to obtain a pre-emulsion; and a homogenization treatment step for obtaining the emulsion by homogenizing the pre-emulsion.
• the foamable oil-in-water emulsion of the present invention (hereinafter also referred to as the emulsion of the present invention) has a foaming property, an artificial property, and a retaining property, although each content of fat and total solid is small. Shape, flavor richness, after-cut (no heavy texture), and the above properties after thawing when frozen (foaming, flowering, shape retention, flavor, food) Feel) and other properties (eg, no water separation).
• the post-feeding badness weight of texture due to the high sugar content is reduced.
• the weight of the texture is not generated, and the palatability can be enhanced as compared with the conventional one.
• the emulsion of this invention is low in the ratio of fats and oils, it is low-calorie and can suppress manufacturing cost low, Therefore It can satisfy
• the manufacturing method of the emulsion of this invention the emulsion of this invention can be manufactured easily and efficiently.
• the “foamable oil-in-water emulsion” means that an oil phase (oil droplets) composed of oil components such as milk fat and vegetable fat is stabilized in an aqueous phase using an emulsifier. It is made to disperse
• the word "foamable oil-in-water emulsion” has the concept including both the state before foaming and the state after foaming.
• liquid emulsion before foaming the amorphous emulsion after whipping, and the emulsion (so-called whipped cream) to be eaten by flowering are both foaming oil-in-water type Included in the concept of emulsions.
• fats and oils used as a raw material for the emulsion of the present invention include lard, milk fat, fish oil, fractionated oils thereof, hydrogenated oil, transesterified oil and other animal fats; palm oil, safflower oil, corn oil, Examples include rapeseed oil, coconut oil, fractionated oils thereof, hydrogenated oils, and vegetable oils such as transesterified oils. Fats and oils can be used singly or in combination of two or more.
• the content of oil and fat in the emulsion of the present invention is preferably 8 to 22% by weight, more preferably 10 to 20% by weight, still more preferably 10 to 16% by weight, and particularly preferably 12 to 16% by weight. .
• the content is less than 8% by weight, foaming properties, flower-forming properties, and shape retention properties may be deteriorated.
• the content exceeds 22% by weight, low fat, which is one of the objects of the present invention, cannot be sufficiently achieved.
• the terms “oil / fat” and “oil / fat” mean “oil / fat which is a raw material before preparation of emulsion” and “oil / fat component in prepared emulsion”, respectively.
• casein sodium used as a raw material of the emulsion of the present invention a commercially available casein sodium product can be used.
• the content of sodium caseinate in the emulsion of the present invention is preferably 0.8 to 4.0% by weight, more preferably 0.8 to 3.0% by weight, particularly preferably 1.0 to 2.0% by weight. %.
• the content is 0.8% by weight or more, foamability, flower-forming property, and shape retention are further improved.
• the content is 4.0% by weight or less, flavor deterioration due to excessive addition of sodium caseinate can be surely avoided.
• an emulsifier used as a raw material of the emulsion of the present invention an emulsifier commercially available as a raw material of a foamable oil-in-water emulsion can be used.
• the type and addition amount of the emulsifier can be appropriately determined according to the type and addition amount of other raw materials constituting the emulsion of the present invention.
• the content of the emulsifier in the emulsion of the present invention is not particularly limited as long as the overrun value of the emulsion can be 200% or more and the flavor and the like of the emulsion are not impaired.
• the content of the emulsifier in the emulsion of the present invention is preferably 0.1 to 5% by weight, more preferably 0.3 to 3% by weight, still more preferably 0.5 to 2% by weight, Particularly preferred is 0.7 to 1.5% by weight.
• the content is less than 0.1% by weight, it is difficult to make the overrun value of the emulsion 200% or more even if the kind and amount of the raw materials constituting the emulsion are appropriately selected. If the content exceeds 5% by weight, the cost of the emulsifier increases and the flavor of the emulsion may be impaired.
• the emulsifier are HLB7 or lower higher fatty acid monoglyceride, HLB7 or lower sucrose fatty acid ester (above, any of oil phase and water phase can be used) from the viewpoint of foaming property, flower-forming property, shape retention and the like.
• polyglycerin fatty acid ester of HLB 9 or higher which can be used only in the aqueous phase
• lecithin HLB: 3 to 4
• these emulsifiers can be used alone or in combination of two or more.
• emulsifiers in both the aqueous phase and the oil phase from the viewpoints of foaming property, artificial flower property, shape retention and the like.
• emulsion content in emulsion; wt%
• higher fatty acid monoglyceride 0.01 to 1.0% by weight of HLB7 or less, 0.01 to 1.0% by weight of sucrose fatty acid ester of HLB7 or less, 0.01 to 0.2% by weight of polyglyceric acid fatty acid ester of HLB9 or more
• a combination of lecithin HLB: 3 to 4
• the higher fatty acid monoglyceride and sucrose fatty acid ester each have a small HLB (for example, 4 or less) for the oil phase and a large HLB (for example, 6-7) for the aqueous phase. Can be used in combination.
• Examples of other raw materials (however, other than water) used as the raw material of the emulsion of the present invention include sugars (for example, sugar, starch syrup, powdered rice cake, fructose, glucose, isomerized sugar, and liquids thereof.
• sugars for example, sugar, starch syrup, powdered rice cake, fructose, glucose, isomerized sugar, and liquids thereof.
• Syrups such as sugar), sugar alcohols (eg, sorbitol, maltitol, xylitol, lactulose, trehalose, etc.), substances containing milk solids (eg, milk, skim milk, skim concentrated milk, skim milk powder, whey powder, condensed milk Etc.), taste foods (solid, pasty or liquid foods having a taste effect other than substances containing sugar, sugar alcohol and milk solids; for example, coffee, eggs, soy milk, fruit juice, etc.), others Foods or food additives (for example, thickening polysaccharides, cellulose, inorganic salts, fragrances, etc.).
• Other raw materials can be used by appropriately selecting one type or two or more types according to the type of the emulsion of the present invention.
• the content of saccharides or sugar alcohols in the emulsion of the present invention (when water is included, the value in terms of solid content; when saccharides and sugar alcohols are used in combination), the content is preferably 5 to It is 40% by weight, more preferably 10 to 35% by weight, and particularly preferably 15 to 30% by weight.
• the content is 5% by weight or more, foaming properties, flower-forming properties, shape retention, flavor richness, and post-cutting (texture) can be further improved.
• the content is 40% by weight or less, a sufficient amount of water can be secured, so that an oil-in-water emulsion can be easily prepared.
• a milk solid content-containing substance is preferably used in combination with a saccharide from the viewpoint of improving the flavor of the emulsion of the present invention.
• the content of the milk solid content-containing substance in the emulsion of the present invention is preferably 0.5 to 10% by weight, more preferably 1 to 6% by weight, particularly The amount is preferably 1.5 to 3% by weight.
• the content is 0.5% by weight or more, the flavor of the emulsion of the present invention becomes better due to the flavor derived from milk.
• the content is 10% by weight or less, the amount of other raw materials such as saccharides can be sufficiently secured, so that the oil-in-water emulsion intended by the present invention can be easily prepared. .
• the total content of fats and oils, sodium caseinate, emulsifiers, sugars, sugar alcohols, milk solids-containing substances, and raw materials other than water (for example, taste foods, cellulose, flavors, etc.)
• the content is preferably 10% by weight or less, more preferably 5% by weight or less, and particularly preferably 2% by weight or less.
• the amount of other raw materials such as saccharides can be sufficiently secured, so that the oil-in-water emulsion intended by the present invention can be easily prepared. .
• the “total solid content” in the emulsion of the present invention refers to all components other than water.
• the total solid content in the emulsion of the present invention is 30 to 60% by weight, preferably 30 to 50% by weight. When the content is less than 30% by weight, foaming property, artificial flower property, shape retention property, rich flavor and crispness (texture) are deteriorated. When this content rate exceeds 60 weight%, the mouth melt
• the water content in the emulsion of the present invention is 40 to 70% by weight, more preferably 50 to 70% by weight.
• the water here includes water such as the milk solids-containing substance in the case where the milk solids-containing substance contains water.
• the method for producing an emulsion of the present invention comprises (A) a material for forming an oil phase (hereinafter also referred to as an oil phase forming material) containing part of an oil and fat and an emulsifier. And (B) a water phase material for preparing a material for forming an aqueous phase (hereinafter also referred to as an aqueous phase forming material), which comprises sodium caseinate and the remainder of the emulsifier.
• the method for producing an emulsion of the present invention comprises (E) a pre-emulsion (before homogenization) or an emulsion (homogenization) between step (C) and step (D) or after step (D).
• a heat sterilization step of heating and sterilizing after) can be included.
• Step (A) is a step of preparing an oil phase forming material containing a part of oil and fat and an emulsifier.
• the proportion of the emulsifier used in step (A) in the total amount of emulsifier used in the method of the present invention is preferably 40 to 95% by weight from the viewpoint of improving the emulsified state of the emulsion obtained in step (D). More preferably, it is 50 to 90% by weight, still more preferably 60 to 85% by weight, and particularly preferably 70 to 80% by weight.
• Preferable examples of the emulsifier used in step (A) include higher fatty acid monoglycerides having an HLB of 5 or less, sucrose fatty acid esters having an HLB of 5 or less, and lecithin (HLB: 3 to 4).
• Step (B) is a step of preparing an aqueous phase forming material containing sodium caseinate and the remainder of the emulsifier.
• the proportion of the emulsifier used in step (B) in the total amount of emulsifier used in the method of the present invention is preferably 5 to 60% by weight from the viewpoint of improving the emulsified state of the emulsion obtained in step (D). More preferably, it is 10 to 50% by weight, further preferably 15 to 40% by weight, and particularly preferably 20 to 30% by weight.
• Preferable examples of the emulsifier used in the step (B) include sucrose fatty acid esters having an HLB exceeding 5 and 7 or less, polyglycerin fatty acid esters having an HLB of 9 or more, and the like.
• Step (C) is a step of obtaining a preliminary emulsion by mixing and stirring the oil phase forming material obtained in step (A) and the water phase forming material obtained in step (B).
• the mixing method of the oil phase forming material and the water phase forming material includes a method of adding the water phase forming material to the oil phase forming material, a method of adding the oil phase forming material to the water phase forming material, and an oil phase forming material and water in the container. Examples thereof include a method of simultaneously introducing the phase forming material.
• the mixture of the oil phase forming material and the water phase forming material becomes a preliminary emulsion by being stirred at a specific liquid temperature.
• the liquid temperature of the mixture at the time of stirring is preferably 55 to 80 ° C., more preferably 60 to 75 ° C., particularly preferably 65 to 70 ° C. from the viewpoint of improving the emulsified state of the emulsion obtained in the step (D). It is.
• the stirring time is not limited as long as a pre-emulsion can be formed, and varies depending on the stirring speed (rpm), but is preferably 1 minute or more, more preferably 2 minutes or more, further preferably 3 minutes or more, and particularly preferably 4 minutes. That's it. If the stirring time is less than 1 minute, it may be difficult to obtain a preliminary emulsion.
• the upper limit of the stirring time is preferably 20 minutes, more preferably 15 minutes, from the viewpoint of processing efficiency.
• Step (D) is a step of homogenizing the preliminary emulsion obtained in Step (C) to obtain a foamable oil-in-water emulsion.
• the homogenization treatment can be performed by using a homogenizer (homogenizer).
• the homogeneous pressure in the homogenization treatment is preferably 10 MPa or more, more preferably 14 MPa or more, and particularly preferably 18 MPa or more from the viewpoint of forming oil droplets of an appropriate size in the aqueous phase.
• the upper limit of the homogeneous pressure is preferably 40 MPa, more preferably 30 MPa, from the viewpoint that even if the homogeneous pressure is excessively increased, further improvement in the emulsified state of the emulsion cannot be expected.
• the liquid temperature of the preliminary emulsion during the homogenization treatment is preferably 50 to 100 ° C., more preferably 60 to 90 ° C., and particularly preferably 70 to 80 ° C. from the viewpoint of the efficiency of the homogenization treatment.
• a process (D) can also be performed after carrying out the heat sterilization process of the preliminary
• Step (E) is a step of heating and sterilizing the preliminary emulsion obtained in step (C) or the emulsion obtained in step (D).
• the step (E) is preferably performed between the step (C) and the step (D) from the viewpoint of efficiently performing the homogenization treatment if heated before the homogenization treatment.
• the heating temperature is preferably 65 to 140 ° C. from the viewpoint of sufficient sterilization.
• the heating time varies depending on the heating temperature, but is preferably 3 seconds (for example, at 140 ° C.) to 30 minutes (for example, at 65 ° C.).
• the emulsion after heat sterilization is preserved by cooling to, for example, 10 ° C. or lower.
• the time to reach the optimum foaming state is the time from the start of stirring to the time when the optimum foaming state is reached when the emulsion of the present invention is stirred to foam.
• the time varies depending on the temperature of the emulsion, the type of stirring means, and the like, but the time is set for a plurality of types of emulsion under the same conditions (emulsion temperature, type of stirring means, etc.). By measuring, it is possible to relatively evaluate the superiority or inferiority of the whipping property among the plurality of types of emulsions.
• the optimum foaming state refers to a state where the emulsion has the maximum volume due to foaming.
• the overrun value is the same as the capacity of the container in the container when the weight of the emulsion in the optimal foaming state containing the same capacity as the capacity of the container is “A”.
• (BA) ⁇ 100 / A
• BA ⁇ 100 / A
• regulated by this invention means the overrun value measured under normal temperature normal pressure (20 degreeC, 1 atmosphere) in the state which cooled the temperature of the emulsion to 5 degreeC. The overrun value varies slightly depending on the temperature of the emulsion and the atmosphere (temperature, pressure).
• Artificial property means that there is no collapse or chipping when the whipped emulsion is formed into a desired shape (for example, a shape simulating a flower).
• the shape retention property refers to an emulsion after whipping formed in a desired shape (for example, a shape imitating a flower) (in other words, an artificial emulsion) under a predetermined storage condition such as refrigeration or freezing.
• a predetermined storage condition such as refrigeration or freezing.
• Example 1 In 13 parts by weight of vegetable oil (palm kernel hardened oil, melting point: 40 ° C.), 0.25 parts by weight of higher fatty acid monoglyceride of HLB4, 0.23 parts by weight of higher fatty acid monoglyceride of HLB2.9, sucrose fatty acid ester of HLB1 An oil phase forming material was prepared by dissolving 0.23 part by weight and 0.08 part by weight of lecithin of HLB3.
• the oil phase forming material and the water phase forming material were mixed at 65 to 70 ° C. to obtain a mixture.
• This mixture was stirred at 70 ° C. for 5 minutes using a propeller stirrer (product name: Homomixer MARKII, manufactured by Primix Co., Ltd., stirring speed: 5500 rpm) to obtain a preliminary emulsion.
• This preliminary emulsion was sterilized by heating at 130 ° C. for 4 seconds using a direct heat sterilizer.
• the pre-emulsion was homogenized at a homogeneous pressure of 20 MPa at a temperature of 70 to 80 ° C. using a homogenizer (product name: Homogenizer H70, manufactured by Sanwa Machinery Co., Ltd.).
• Example 2 The emulsion obtained in Example 1 (before stirring with a desktop whipper) was continuously treated with air treated with a sterile filter in a Mondo mixer (manufactured by Mondomix) at a rotational speed of 490 rpm and whipped. An emulsion was obtained. When the whipped emulsion was analyzed, the fat and oil content was 13% by weight, and the total solid content was 44.2% by weight. The overrun value was 240%. In addition, when the whipped emulsion was refrigerated in a refrigerator at 5 ° C. for 72 hours, the emulsion after refrigeration had no change in shape compared to before refrigeration, and the flavor (concentration, etc.) and texture (Rear cuts, etc.) were also good with no change.
• Example 3 The whipped emulsion obtained in Example 2 was frozen until the internal temperature of the emulsion reached ⁇ 18 ° C. The emulsion was kept frozen at ⁇ 18 ° C. for 3 weeks and then thawed in a refrigerator at 5 ° C. for 48 hours. When the emulsion after thawing was analyzed, the fat and oil content was 13% by weight, and the total solid content was 43.2% by weight. The overrun value was 240%. Compared with the whipped emulsion in Example 2, the emulsion after thawing had no change in shape, and the flavor (concentration, etc.) and texture (post-cutting, etc.) were unchanged and good. . Regarding the emulsion after thawing, no water separation was observed.
• Example 1 An emulsion was obtained in the same manner as in Example 1 except that 1.7 parts by weight of water was used instead of 1.7 parts by weight of sodium caseinate. When this emulsion was analyzed, the fat and oil content was 13% by weight and the total solid content was 41.5% by weight. Moreover, when this emulsion was stirred using a whipper, foaming was insufficient even after 17 minutes had elapsed from the start of stirring, and it did not reach a state suitable for whipping. That is, the optimum foaming state was not reached, and there was no artificial nature.
• the emulsion of the present invention is low in fat, low in calories, and has a low ratio of milk fat, so that the production cost can be kept low. Furthermore, the foaming property, flowering property, shape retention, flavor Therefore, consumers who are both healthy and inexpensive can eat with high palatability.
• the artificially emulsified emulsion after whipping according to the present invention maintains its shape retention and flavor as well as before storage even after refrigerated storage or frozen storage. It can be suitably used as a material.
• the emulsion of the present invention can be used in the field of food products such as whipped cream and desserts using the cream.

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

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• 2012
  • 2012-07-13 CN CN201280034399.4A patent/CN103648291A/zh active Pending
  • 2012-07-13 SG SG2014013197A patent/SG2014013197A/en unknown
  • 2012-07-13 JP JP2013523993A patent/JP6052810B2/ja active Active
  • 2012-07-13 WO PCT/JP2012/067898 patent/WO2013008904A1/ja not_active Ceased
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