JP3368842B2 - High oil content oil-in-water emulsion and process for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high oil content oil-in-water emulsion capable of imparting a rich milky taste and a full-bodied taste over all food applications such as beverages, confectionery, bread making, and cooking, and the production thereof. Concerning the law.

[0002]

2. Description of the Related Art In general foods, oil-in-water emulsions are
Until now, it has been widely used because of its mellow texture, white finish, and rich flavor. Specifically, dairy products such as fresh cream and milk, and so-called synthetic creams in which oil content is replaced with vegetable oils and fats have been used. Fats and oils are the main factor in terms of the ingredients such as giving a mellow texture, finishing white, and giving a rich flavor. However, since the total oil content of commercially available oil-in-water emulsions is lower than the total water content, if a large amount of water is added to foods, the water content of the foods will be relatively high and the texture will be poor, and the flavor will be thin. Or, there are drawbacks such as difficulty in imparting richness.

On the other hand, when a water-in-oil emulsion, that is, butter, margarine, etc. is added, it is characterized by imparting a mellowness, a strong flavor, and a rich body, but on the other hand, oils and fats are easy to separate, and the appearance is easy. It is difficult to use in large quantities because it becomes worse and the color is white and it does not finish and it is colored and appetite. Therefore, in order to achieve both good appearance and imparting flavor, it has been unavoidable until now to use an oil-in-water emulsion. In this case, the total oil content is generally 50% by weight or less with respect to the total amount of the emulsion, as described in the well-known and commonly-used techniques collection in the Official Gazette of the Patent Office. If the total oil content exceeds 50% by weight with respect to the total amount of the emulsion, it often becomes a water-in-oil emulsion instead of an oil-in-water emulsion during formulation when preparing the emulsion. Even if it becomes an oil-type emulsion, it may undergo phase inversion in the homogenization treatment step or the sterilization or sterilization step.

Also, when an oil-in-water emulsion filled as a product is subjected to physical force such as vibration during delivery and storage,
If the melting point of fats and oils is high, it will solidify in the packaging container and cannot be taken out, or the emulsion will break easily when used, and it can be provided to all food products. It will disappear. Heretofore, a method for solving such a drawback has not been particularly proposed, and it has not been solved yet.

When an oil-in-water emulsion is added to a food, the emulsion is easily destroyed in the production process of the food, especially under severe conditions such as a retort sterilization process, a boiling process, a stirring process, etc. However, there are drawbacks such as causing a rash, a loss of texture, an inability to maintain a white color, and a loss of flavor. As a method for producing an oil-in-water emulsion that compensates for these drawbacks, for example, cream (Japanese Patent Laid-Open No.
4-330258) and a method for producing a coffee cream having heat resistance (JP-A-63-68041), an acid-resistant, heat-resistant oil-in-water type emulsion composition and a food containing the composition No. 2-257838), a cooking cream having heat resistance and a method for producing the same (Japanese Patent Laid-Open No. 4-20256) are known, but in a high oil content oil-in-water emulsion in which the total oil content exceeds the total water content. Has not fully solved the above drawbacks.

[0006]

As described above, in the case of producing a high oil content oil-in-water emulsion, in the blending process, the homogenization treatment process, the sterilization or sterilization treatment process and the filling process, or during the delivery and storage, Furthermore, the emulsion stability of the oil-in-water emulsion was not sufficient after addition to foods. That is, an oil-in-water emulsion in which the total oil content exceeds the total water content with respect to the total amount of the emulsion is a beverage requiring emulsion stability,
For foods such as confectionery, bread making, cooking, etc., those which can be used in almighty have not been manufactured so far. The present invention, under the above circumstances, during the production of an oil-in-water emulsion, at the time of distribution, and high oil content oil-in-water emulsion hardly producing emulsion destruction during use in food and a method for producing the same. With the goal.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have used trisaturated glyceride containing tribehenate in an oil and fat component and used lysolecithin as an emulsifier. However, it has been found that it is possible to obtain an oil-in-water emulsion that is less likely to undergo emulsion breakage during the production, distribution, and application to an oil-in-water emulsion. The present invention has been completed based on such findings.

That is, according to the present invention, a fat or oil containing trisaturated glyceride containing one or more behenic acid residues in one molecule as a part of the fat or oil component (of the total fatty acid composition constituting the fat or oil is
Behenic acid content is 1.0% by weight or less and 35.0% by weight or less
(Excluding the above) and an aqueous phase containing a protein component and lysolecithin as an essential emulsifier, and a high oil content oil-in-water emulsion characterized by having a total oil content exceeding total water content, and behenic acid in one molecule. Fats and oils that contain trisaturated glycerides containing at least one residue as part of the fats and oils
Behenic acid content in the fatty acid composition is 1.0% by weight or less and 3
(Excluding 5.0% by weight or more) , an aqueous phase containing a protein component and lysolecithin are mixed, and pre-emulsified, homogenized, sterilized or sterilized, and a high oil-in-water content in which the total oil content exceeds the total water content. A method for producing a mold emulsion.

The fats and oils used in the present invention are not particularly limited as long as they can be used as foods. For example, vegetable fats and oils include soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, etc. Examples of animal oils and fats include milk fat, beef tallow, lard, fish oil and the like. Further, the oil-in-water emulsion prepared by using the hardened oil of these fats and oils is more preferable because the deterioration of the quality of the food prepared by using the emulsion during storage is suppressed. Milk fat may be in the form of an oil-in-water emulsion such as fresh cream, milk or concentrated milk. The mixing ratio of these fats and oils is
It is preferably 50 to 70% by weight, and particularly preferably 50 to 65% by weight, based on the total amount of the oil-in-water emulsion, from the viewpoint that the oil-in-water emulsion can be easily produced.

An important requirement in the present invention is that the above fat and oil component contains trisaturated glyceride containing one or more behenic acid residues in one molecule. The trisaturated glyceride containing one or more behenic acid residues in one molecule is such that the behenic acid residues constituting the trisaturated glyceride are contained in a proportion of 2 to 30% by weight in the total fatty acid composition of the fat and oil component. Is preferably used. If the amount of behenic acid residues in the total fatty acid composition is less than the lower limit, it is difficult to obtain an oil-in-water emulsion with good emulsification. Conversely, if the amount exceeds the upper limit, the melting point of the oil / fat rises and the oil / fat easily solidifies and is handled during production. Not only is it difficult, but melting in the mouth tends to worsen, which is not preferable. The other saturated fatty acid residue of the trisaturated glyceride containing one or more behenic acid residues in one molecule is preferably palmitic acid, stearic acid, arachidic acid or behenic acid. The trisaturated glyceride containing one or more behenic acid residues in one molecule can be prepared, for example, from an extremely hydrogenated oil such as hyersin rapeseed oil.

In the present invention, it is also an important requirement that lysolecithin be contained as an essential emulsifying agent. Lysolecithin is made from soybeans and chicken eggs as a raw material and can be obtained by enzymatically or chemically treating lecithin extracted from these, but by using such lysolecithin, not only during the production of a high oil-in-water oil emulsion, The emulsifying power when applied to various foods can be strongly retained. The addition amount of lysolecithin is not particularly limited, but is usually 0.03 to 1% by weight, preferably 0.05 to 0.8% by weight based on the total amount of the emulsion.
% Is appropriate.

The combined use with other emulsifiers is not particularly limited as long as it can be used as a food or a food additive.
The emulsion may be used and combined depending on the purpose of use. Examples thereof include lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol ester, and the like, and one or more of these may be used in combination with lysolecithin.

Typical examples of the protein component are milk protein components such as skim milk powder, whole milk powder milk, condensed milk or whey protein. In addition, vegetable proteins such as soybean protein and wheat protein are used. Good.

In the present invention, in addition to the oils and fats, protein components, emulsifiers, and water described above, various sweeteners, egg materials, flavors and the like can be added to impart a flavor. In addition, dissolved salts such as various phosphates and citrates are generally added to oil-in-water emulsions for the purpose of adjusting pH and viscosity, but addition of such salts is also acceptable.

In addition, adjustment of physical properties, addition of thickeners, colorants and the like, which are used stably, can be used in the present invention. Examples of the thickener include xanthan gum, locust bean gum, guar gum, gum arabic, fercelan, CMC, microcrystalline cellulose, pectin, agar, carrageenan, gelatin, water-soluble hemicellulose, sodium alginate, etc. Two or more kinds can be used in combination.

An oil-in-water emulsion is produced using the above raw materials, but the method is not particularly limited. A general manufacturing method is shown below.

First, the raw materials for blending are put into a blending tank, blended at about 70 ° C. and pre-emulsified, and then homogenized by a homogenizer to homogenize particles of the obtained emulsion. Further, in order to sterilize or sterilize the emulsion, sterilization is performed using a direct instantaneous heat sterilizer or an indirect instantaneous heat sterilizer. Then, after homogenizing treatment using a homogenizer to homogenize the emulsified particles again,
The emulsion is stabilized by cooling to about 5-10 ° C to obtain an emulsion.

The oil-in-water emulsion thus obtained is a stable emulsion that is not easily destroyed by the emulsion even in the food manufacturing process such as retort sterilization process, boiling process, stirring process, etc., and is used for beverages, confectionery, baking and cooking. Etc. can be used in the food field.

[0019]

The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to these examples. In addition, all% and part in an example mean a basis of weight.

Examples 1 to 5 and Comparative Examples 1 to 10 Tables 1 and 2 show the composition of each example and comparative example.
The numbers in the table mean% by weight. The method for preparing each emulsion is as follows. That is, skim milk powder is added to and dissolved in water at about 70 ° C in a mixing tank. When a hydrophilic emulsifier having a high HLB value is used, it is added and dissolved in this aqueous phase side. The raw fat and oil is heated to around 75 ° C, and a lipophilic emulsifier is added and dissolved to form an oil phase. Both the water phase and the oil phase are mixed and stirred at 75 ° C for 30 minutes at high speed to pre-emulsify. After that, the primary homogenization treatment is performed with a homogenizer at 40 kg / cm2. Further, the composition is directly sterilized by an instantaneous heat sterilizer at 145 ° C. for 4 seconds, then subjected to a secondary homogenization treatment with a homogenizer at 40 kg / cm 2, and then rapidly cooled to 10 ° C. to obtain a composition.

[0021]

In the table, Ex 1 to Ex 5 and Ratio 1 to Ex 4 indicate Example 1 to Example 5 and Comparative Example 1 to Comparative Example 4, respectively. Hardened rapeseed oil A: Melting point 61 ° C, behenic acid content of constituent fatty acids 45% ・ Cured rapeseed oil B: Melting point 35 ° C, behenic acid content of constituent fatty acids 0.3% ・ Hardened coconut oil: Melting point 31 ° C ・ Lysolecithin: Sun Lecithin, manufactured by Taiyo Kagaku Co., Ltd.-Phosphate: sodium hexametaphosphate-behenic acid content: means the content of behenic acid in all constituent fatty acids.

[0023]

In the table, Ratio 5 to Ratio 10 mean Comparative Example 5 to Comparative Example 10, respectively.・ Lecithin: Trulecithin Industry Co., Ltd. ・ Sucrose fatty acid ester: DK Ester F-160, Daiichi Kogyo Seiyaku Co., Ltd. ・ Monoglycerin fatty acid ester: Emergy MS, Riken Vitamin Co., Ltd. ・ Polyglycerin fatty acid ester: SY Glister MS500
, Sakamoto Yakuhin Kogyo Co., Ltd., sorbitan fatty acid ester: Emazole S-10F, Kao Co., Ltd., propylene glycol ester: Rikemar PS-100,
Riken Vitamin Co., Ltd.

Hardened rapeseed oil A was prepared by extremely hardening haiersin rapeseed oil. The fatty acid composition of fats and oils was measured by gas chromatography to find that behenic acid was 45%.
, Arachidic acid 10%, stearic acid 40%, palmitic acid 5
%, And all were saturated fatty acids.

On the other hand, hardened rapeseed oil B is a hardened oil of rapeseed oil (trade name "rapeseed hardened oil 35" manufactured by Fuji Oil Co., Ltd.) obtained by hardening low-elsin rapeseed oil up to a melting point of 35 ° C. When the medium behenic acid content was measured, it was 0.
It was 3%. In addition, hardened coconut oil raises coconut oil melting point 31 ℃
It is a hardened oil of hardened coconut oil (trade name "hardened coconut oil" manufactured by Fuji Oil Co., Ltd.), and the behenic acid content in the fatty acid composition of this fat is not detected and practically not included. The other fatty acid compositions were 12% stearic acid, 9% palmitic acid, 18% myristic acid, 49% lauric acid, 6% capric acid, and 6% caprylic acid, all of which were saturated fatty acids.

Examples 1 to 5 and Comparative Examples 1 to 1
The evaluation results of 10 are shown in [Table 3]. The evaluation items are oil-in-water emulsion at the time of preparation, viscosity immediately after emulsion preparation, viscosity after storage for 7 days refrigeration after emulsion preparation, retort sterilization of emulsion 10 wt% aqueous solution at 121 ℃ for 30 minutes. The state of the emulsion,
Retort sterilization of a solution prepared by adding 10% by weight of emulsion to 1% by weight saline solution. Six items were investigated: the state of the emulsion after treatment at 121 ° C for 30 minutes and the state after the emulsion was boiled for 2 minutes on an open flame. .

[0028]

[0029]

In the table: Viscosity is measured with a BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.).・ In each item, when fats and oils were separated due to emulsion destruction or poor emulsification, it was set to "impossible".・ Vibration test: Liquid temperature 20 ℃, rotary shaker 180 rp
Shake for 5 minutes at m. After 5 minutes, the case where the viscosity increased obviously was referred to as “thickening”, and the case where the viscosity disappeared was referred to as “solidification”.・ Retort sterilization treatment I: State after retort sterilization treatment of aqueous solution containing 10% emulsion ・ Retort sterilization treatment II: State after retort sterilization treatment of solution containing 10% emulsion in 1% saline

As is clear from the above results, the oil-in-water emulsion having a behenic acid content of 2 to 30% in the total oil content and containing lysolecithin as an emulsifier has an emulsifying property higher than the total water content. It can be seen that the viscosity, vibration resistance and heat stability are excellent.

Using the emulsions prepared in Examples 1 to 5 as a trial, a coffee beverage having the composition shown in [Table 4] was produced. As a result, the flavor was clearly better than that in the case where no emulsion was used. I was able to add and give a rich taste.

[Table 4] ──────────────────── Instant coffee 0.8g Granulated sugar 5.0g Milk 10.0g Water 59.2g Example Preparation Emulsion 5.0 g ────────────────────

Next, using the emulsions prepared in Examples 1 to 5, trial production of custard pudding having the composition shown in [Table 5] was carried out. It was possible to add a rich flavor and richness.

[Table 5] ──────────────────── 260g whole egg 90g white sugar Milk 630g Vanilla flavor 0.5g Brandy 6g Example Preparation Emulsion 20 g ────────────────────

Further, when the breads of the formulations shown in [Table 6] were made by trial using the emulsions prepared in Examples 1 to 5, the taste was clearly better than that in the case where no emulsion was used. I was able to add and give a rich taste.

[Table 6] ──────────────────── 100 parts of strong flour Upper white sugar 5 parts 2 parts salt Skim milk powder 2 parts 5th shortening East part 2 East Food 0.1 copy 68 parts of water Example Preparation Emulsion 5 parts ────────────────────

Furthermore, when a cream stew having the composition shown in [Table 7] was made by trial using the emulsions prepared in Examples 1 to 5, it was clearly superior to the case where the emulsion was not used. It was possible to add flavor and richness.

[Table 7] ──────────────────── Soft flour 4 parts 3 parts butter 0.3 parts salt 50 parts of milk 36.2 parts of water Modified starch 0.5 parts 1 part of solid broth Example Preparation Emulsion 5 parts ────────────────────

[0040]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to easily produce a high oil content oil-in-water emulsion which is unlikely to cause emulsion destruction during production, distribution, and food production. It has the effect of imparting a rich milky taste and richness to foods, and thus requires a rich flavor and richness according to the present invention, and is a beverage that does not easily cause emulsion breakage, confectionery, and manufacturing. It is now possible to provide various foods such as bread and cooking.

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/19 A23D 7/00 A23G 3/00

Claims (8)

(57) [Claims] 1. A fat or oil containing trisaturated glyceride containing one or more behenic acid residues in one molecule as part of a fat or oil component.
(The content of behenic acid in the total fatty acid composition of fats and oils is 1.
High oil content oil-in-water emulsion characterized by containing an aqueous phase containing 0% by weight or less and 35.0% by weight or more) and a protein component and lysolecithin as an essential emulsifier, and the total oil content exceeds the total water content. object. 2. The high oil content oil-in-water emulsion according to claim 1, wherein the behenic acid content in the total fatty acid composition constituting the fat is 2 to 30% by weight. 3. The high oil content oil-in-water emulsion according to claim 1 or 2, wherein the total oil content is 50 to 70% by weight based on the total amount of the emulsion. 4. The other saturated fatty acid residue of the trisaturated glyceride containing one or more behenic acid residues in one molecule is any one of palmitic acid, stearic acid, arachidic acid and behenic acid. Item 5. A high oil-in-oil oil type emulsion according to any one of Items 3. 5. A fat or oil containing trisaturated glyceride containing one or more behenic acid residues in one molecule as part of a fat or oil component.
(The content of behenic acid in the total fatty acid composition of fats and oils is 1.
0% by weight or less and 35.0% by weight or more) is mixed with an aqueous phase containing a protein component and lysolecithin, and pre-emulsification,
A method for producing an oil-in-water emulsion having a high oil content, in which the total oil content exceeds the total water content, characterized by homogenization, sterilization or sterilization. 6. The method for producing a high oil content oil-in-water emulsion according to claim 5, wherein the behenic acid residue is contained in an amount of 2 to 30% by weight in the total fatty acid composition constituting the fats and oils. 7. The total oil content based on the total amount of the emulsion is 50 to 70% by weight.
The method for producing the high oil-in-oil type emulsion according to claim 5 or 6, wherein 8. A triglyceride in which the other saturated fatty acid residue of the trisaturated glyceride containing one or more behenic acid residues in one molecule is palmitic acid, stearic acid, arachidic acid or behenic acid is one of the fat and oil components. Used as a part,
A method for producing the high oil-in-oil type emulsion according to any one of claims 5 to 7.