JP3253011B2 - Foamable oil-in-water emulsion composition and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a foamable oil-in-water emulsion composition and a method for producing the same.

[0002]

2. Description of the Related Art Conventional foamable oil-in-water emulsion compositions used for filling of bread and confectionery, etc., use a saccharide to lower the water activity value in order to maintain the life, and to use a preservative or preservative. Are added (JP-A-60-91972 and JP-A-63-157933). However, in the case of using the saccharide to keep the body for a long time, it is necessary to use an excessive amount of the saccharide to extremely lower the water activity value. Therefore, there is a problem that the saccharide becomes considerably sweet and the freshness is reduced. In addition, as a method of adding preservatives and preservatives, alcohols, amino acids, organic acids,
Methods using glycerin fatty acid esters and the like are widely known, but the addition of such a substance impairs the original flavor of the food. In particular, there is a problem that the addition of synthetic preservatives does not meet the needs of consumers in the current direction of natural products.

[0003]

SUMMARY OF THE INVENTION The present invention relates to a method for producing a foam after 30 minutes of foaming.
An object of the present invention is to provide a foamable oil-in-water emulsion composition having a good flavor that lasts for 4 days at 4 ° C. and a method for producing the same.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found a correlation between the water activity value and the amount of milk protein used. By specifying, it was found that a foamable oil-in-water emulsion composition having good flavor that can withstand the shelf life of 30 ° C. for 4 days after foaming was obtained, and the present invention was completed.

That is, the present invention relates to water, a melting point of 15 to 40 ° C.
Containing water and oil, milk protein and sugar in a certain degree, having a water activity value (Aw) of 0.91 or more, and a relationship between the water activity value (Aw) and the weight% of milk protein (P) with respect to the aqueous phase. Is a foamable oil-in-water emulsion composition satisfying the range of [Aw + 0.07P ≦ 1.02], water, and a melting point of 15 to 40.
When producing a foamable oil-in-water emulsion composition using oils and fats, milk proteins and carbohydrates at 0 ° C. , the water activity value (Aw) is set to 0.91 or more, and the water activity value (Aw) and water The relationship of the weight% of milk protein (P) to the phase is [Aw + 0.
07P ≦ 1.02], which is a method for producing a foamable oil-in-water emulsion composition.

As the fats and oils used in the present invention, those which can be used for food can be widely used. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil And vegetable oils such as kapok oil, sesame oil, primrose oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil and animal fats and oils such as milk fat, beef fat, lard, fish oil, whale oil, etc. can, alone or mixed oil or curing thereof the fats and oils, fractionated, melting point 15 in the machining oil which has been subjected to ester interchange or the like
４０40 ° C. is required.

Of these, lauric fats and oils, especially hardened palm kernel oil or hardened palm kernel oil, are added to the foam in an amount of 60 to 100 parts by weight based on the total amount of the fats and oils in order to impart the heat-resistant shape retention properties and good mouth melting of the foamed product. % By weight, preferably 80 to 100% by weight
% Is preferred. The above fats and oils are preferably used in the range of 15 to 40% by weight based on the total amount of the emulsified composition. Further, the solid fat content index (SFI) of the whole fat or oil is preferably 50 or more at 30 ° C and 15 or less at 35 ° C.

[0008] The milk protein is suitably derived from skim milk powder, whole milk powder, condensed milk, and the like. In particular, the Maillard-treated milk protein is obtained by the bacteriostatic action of the Maillard reaction product.
It is preferable because the shelf life is further improved and a strong body and flavor can be given.

Examples of the saccharide include disaccharides such as glucose, sucrose and maltose, sugar alcohols such as sorbitol, oligosaccharides and the like, and these can be used alone or in combination of two or more.

Regarding the amounts of milk protein and carbohydrate used, the relationship between the water activity value (Aw) of the foamable oil-in-water emulsion composition and the weight% (P) of milk protein relative to the aqueous phase is expressed by [Aw
+ 0.07P ≦ 1.02]. Outside the range of this relational expression, the shelf life effect tends to decrease.

In the present invention, an emulsifier can be used. Examples of these emulsifiers include lecithin, fractionated lecithin with alcohols and the like, partially hydrolyzed lecithin with an acid or alkali or an enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerol. Fatty acid esters, and various organic acid monoglycerides 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, and the like, and singly or two or more thereof can be exemplified. An effective amount can be used in combination.

[0012] If necessary, a stabilizer may be used. Examples of the stabilizer include gums such as xanthan gum, locust bean gum, guar gum, gum arabic, furcellan, CMC, gums of microcrystalline cellulose, pectin, agar, carrageenan, gelatin, and water-soluble hemicellulose. A single type or a combination of two or more types can be used. In addition to the above raw materials, organic acid salts, inorganic salts, phosphates, flavoring agents, flavors, coloring agents, and the like may be used as appropriate.

The formulation of the foamable oil-in-water emulsion composition of the present invention may be simply adjusted so that the amount of milk protein used and the water activity value fall within the prescribed ranges in a general formulation. The production method may also be carried out according to a known method for producing an oil-in-water emulsion composition. That is, it can be produced by appropriately mixing an oil phase, an aqueous phase, an emulsifier, and the like, and passing through the steps of preliminary emulsification, homogenization, sterilization, cooling, and aging. The homogenization treatment or the stirring treatment may be performed before or after the sterilization or sterilization (UHT) treatment. In particular, the homogenization may be two-stage homogenization in which either one of pre-homogenization and post-homogenization is combined.

The thus obtained emulsion of the present invention can be advantageously used in all foods such as confectionery, baking, and cooking because the foamed product lasts for a long time.

[0015]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below, but these are only examples, and the spirit of the present invention is not limited to these examples. In each of the examples and comparative examples, pre-emulsification was performed according to the composition of each example shown below, and treatment was carried out at a homogenizing pressure of 100 kg / cm 2, followed by ultra-high temperature heat sterilization (UHT) at 145 ° C. for several seconds.
After being treated and rehomogenized at a homogenizing pressure of 40 kg / cm 2, it was produced by cooling and aging for about 24 hours.

In the case of the Maillard-treated powder removal used in each example, 5 parts by weight of water was added to a mixture of 35 parts by weight of skim milk powder and 65 parts by weight of glucose, and the mixture was heated at about 100 ° C. for 1 hour with stirring. Then, it was dehydrated under reduced pressure and cooled to prepare.

The whipping was carried out using a Hobart mixer (N-50, manufactured by Hobart Co., Ltd.), and the shelf life, sweetness and milky taste after whipping were evaluated. For shelf life, pack the whipped in a sealed container, store at 30 ° C for 4 days,
The number of general viable bacteria was measured. In the examples, parts and% of the amount are
All are based on weight.

─────────────────────────────────── Formulation (parts) Example 1 Example 2 ── ───────────────────────────────── Fats * 25.00 25.00 Lecithin 0.20 0.20 Sodium caseinate 0.60 0.60 skim milk powder 0.00 1.00 sorbitol 21.00 30.00 water 53.40 43.40 sugar ester (HLB5) 0.20 0.20 alkali metal salt of phosphoric acid 0.30 0. 30 Xanthan gum 0.08 0.08 Water activity value (Aw) 0 0.96 0.93 milk protein mass% (vs. total) 0.54 0.88 milk protein mass% (vs aqueous phase = P) 0.72 1.17 [ Aw + 0.07P] 1.01 1.01 ─────────────────────────────────── Heat resistance (30 ° C Good Good Sweetness Low Low Low Number of general viable bacteria ** 1 × 10 2 12 × 10 3 ──────────────────────────────── ─── ＊ Fat: Palm kernel oil fractionated hardened oil (SFI value, 30 ° C: 55%, 35 ° C: 6%, melting point: 35 ° C) Displayed with. If the number of general viable bacteria is 100,000 or more, it is considered to be putrefactive.

配合 Formulation (parts) Example 3 Example 4 Example 5─────────────────────────────────── Fats and oils * 25.00 25.00 30.00 Lecithin 0. 20 0.20 0.10 Sodium caseinate 0.60 0.60 0.56 Maillard treatment powdering 2.00 2.00 1.87 Sorbitol 25.00 0.00 23.30 Maltose 0.00 17.50 ── glucose 0.00 17.50 ──── water 47.40 37.40 44.27 sugar ester (HLB5) 0.20 0.20 0.20 alkali metal salt of phosphoric acid 0.30 0.30 0 .30 Xanthan gum 0.08 0.08 0.05 ─────────────────────────── Water activity value (Aw) 0.95 0.93 0.95 Milk protein mass% (vs. whole) 0.74 0.74 0.70 milk protein mass% (water phase = P) 1.00 1.00 1.00 [Aw + 0.07P] 1.02 1.00 1.02 ─────── ──────────────────────────── Heat resistance (30 ° C) Good Good Good Sweetness Low Slightly low Low Viable count ** 13 × 10 2 1 × 10 2 15 × 10 2 ─────────────────────────────────── * Fat and oil: Separation and hardening of palm kernel oil Oil (SFI value, 30 ° C .: 55%, 35 ° C .: 6%, melting point: 35 ° C.) If the number of general viable bacteria is 100,000 or more, it is considered to be putrefactive.

配合 Formulation (parts) Comparative Example 1 Comparative Example 2 Comparative Example 3 ──────────────────────────────────── fats and oils * 25.00 25.00 25.00 lecithin 0 .20 0.20 0.20 Sodium caseinate 0.60 0.60 0.60 Skim milk powder 0.00 1.00 0.00 Maillard-treated de-milling 0.00 0.00 2.00 Sorbitol 7.50 23.00 18.00 Water 66.90 50.40 54.40 Sugar ester (HLB5) 0.20 0.20 0.20 Alkali metal salt of phosphoric acid 0.30 0.30 0.30 Xanthan gum 0.08 0.080 .08 ─────────────────────────── ──────── Water activity value (Aw) 0.99 0.96 0.97 milk protein mass% (to total) 0.54 0.88 0.74 milk protein mass% (to water phase = P ) 0.72 1.17 0.99 [Aw + 0.07P] 1.04 1.04 1.04 { ───────── Heat resistance (30 ° C) Good Good Good Sweetness Low Low Low Low Number of general viable bacteria *** 63 × 10 4 15 × 10 4 37 × 10 4 ──────────── ─────────────────────── * Fat and oil: fractionated hardened palm kernel oil (SFI value, 30 ° C: 55%, 35 ° C: 6%, melting point) 35 ° C) ** General viable cell count: expressed in terms of the number of bacteria per gram after 4 days at 30 ° C. If the number of general viable bacteria is 100,000 or more, it is considered to be putrefactive.

─────────────────────────────────── Formulation (parts) Comparative Example 4 Comparative Example 5 ── ───────────────────────────────── Fats * 25.00 25.00 Lecithin 0.20 0.20 Skim milk powder 4.40 4.40 Sorbitol 17.50 15.40 Glucose 19.00 16.70 Water 34.10 38.50 Sugar ester (HLB5) 0.20 0.20 Alkali metal salt of phosphoric acid 0.30 0.30 Xanthan gum 0.08 0.08 Water activity value (Aw) 88 0.93 Milk protein mass% (total) 1.50 1.50 Milk protein mass% (relative to aqueous phase = P) 2.00 2.00 [Aw + 0.07P] 1.02 1.07 ─────────────────────────────────── Heat resistance (30 ° C Good Good Sweetness Very sweet Somewhat sweet General viable cell count ** 69 × 10 3 12 × 10 5 ────────────────────────────── ───── * Fats: Palm kernel oil fractionated hardened oil (SFI value, 30 ° C: 55%, 35 ° C: 6%, melting point 35 ° C) Displayed by bacterial count. If the number of general viable bacteria is 100,000 or more, it is considered to be putrefactive.

As a result, all of the foamable oil-in-water emulsion compositions of Examples 1 to 5 were excellent in shelf life and good in flavor. On the other hand, when the value of [Aw + 0.07P] is higher than 1.02 (Comparative Examples 1 to 3, 5), 30 ° C.
The number of general viable bacteria after 4 days exceeds 100,000 per gram. Comparative Example 4 having a water activity value of less than 0.91
Was considerably sweeter and the flavor was inferior to those of the examples.

[0023]

As described above, after foaming according to the present invention, 30 ° C.
It has become possible to provide a foamable oil-in-water emulsion composition having a good flavor that lasts for 4 days.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-153756 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/19 A23D 7/00

Claims (5)

(57) [Claims] An aqueous solution containing water, fats and oils having a melting point of 15 to 40 ° C. , milk protein and carbohydrate, having a water activity value (Aw) of 0.91 or more, and having a water activity value (Aw) and an aqueous phase. The relationship between the weight% of milk protein (P) and the ratio of [Aw + 0.07P ≦
1.02], which is a foamable oil-in-water emulsion composition. 2. The emulsion composition according to claim 1, wherein the water activity value (Aw) is 0.92 or more, and the ratio of milk protein to the total amount of the emulsion composition is 0.2% by weight or more. 3. The emulsion composition according to claim 1, wherein the milk protein contains a Maillard-treated milk protein. 4. The fat or oil having a melting point of 15 to 40 ° C. contains 60 to 100% by weight of lauric fat or oil based on the total amount of fat or oil.
4. The emulsion composition according to any one of items 1 to 3, wherein 5. A method for producing a foamable oil-in-water emulsion composition using water, oils and fats having a melting point of 15 to 40 ° C. , milk proteins and carbohydrates, wherein the water activity value (Aw) is 0.91 or more. And the water activity value (Aw) and the weight of milk protein relative to the aqueous phase
% The method for producing a foamable oil-in-water emulsion composition, wherein the relationship (P) is within the range of [Aw + 0.07P ≦ 1.02].