JP2001292695A - Oil-in-water type emulsion composition - Google Patents

Abstract

(57) [abstract] (with correction) [PROBLEMS] To be excellent in emulsification stability and storage stability, and particularly excellent in volume, fineness and stability when used as a milk replacement composition for cappuccino coffee or caffe latte. To provide an oil-in-water type emulsified composition capable of giving foam. An oil-in-water emulsion composition containing casein and high gel strength whey protein concentrate. The above whey protein concentrate having a gel strength of 9800 Pa or more and a protein content of 30% by weight or more. A method for producing an oil-in-water emulsion composition, comprising sterilizing or sterilizing a mixture of casein and a whey protein concentrate having a high gel strength and cooling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an oil-in-water emulsion composition, and more particularly to an oil-in-water emulsion composition containing casein and high gel strength whey protein concentrate. The emulsion type composition is particularly suitable for use as a milk replacement composition for cappuccino coffee and caffe latte.

[0002]

BACKGROUND OF THE INVENTION In cappuccino coffee and café latte, the foam on the surface is usually provided by a whipped milk. As a method of foaming, a method of directly blowing steam, a method using a foaming device attached to a cappuccino coffee extractor, and the like are generally performed. It is desired that the foam on the surface produced in this way has a large volume, is fine, and has high stability. However, when a conventional oil-in-water emulsion composition is used in place of milk, it has been difficult to give a foam satisfying all of volume, fineness and high stability. Further, an oil-in-water emulsion composition using a whey protein concentrate having high gel strength has not been known.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an emulsion which is excellent in emulsification stability and preservability, and particularly, when used as a milk replacement composition for cappuccino coffee and caffe latte. An object of the present invention is to provide an oil-in-water emulsified composition capable of giving foam having excellent stability.

[0004]

The present invention has achieved the above object by providing an oil-in-water emulsion composition containing casein and a high gel strength whey protein concentrate.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-in-water emulsion composition of the present invention will be described in detail. The high gel strength whey protein concentrate used in the present invention is a protein in which protein is separated from whey, which is a supernatant fraction when milk, cheese, butter, casein, etc. are produced, and the protein content is increased. The strength is preferably 9800 Pa or more, more preferably 2800 Pa or more.
It is 4500 Pa or more, more preferably 49000 Pa or more, and most preferably 73500 Pa or more.
The whey protein concentrate contains protein-enriched whey powder and lactalbumin.

Here, the above gel strength refers to the breaking stress of the gel measured by the following method. [Measurement method of gel strength] An aqueous solution of whey protein concentrate having a protein concentration adjusted to 12% by weight was packed in a casing having a diameter of 30 mm, heated at 75 ° C for 60 minutes, cooled at 20 ° C for 1 hour, and the casing was removed. 30m gel
m length, rheometer (made by Fudo Kogyo Co., Ltd.)
The rupture stress of the cut surface when a circular flat plate with an adapter diameter of 5 mm is used and the platform rising speed is 6 cm / min is defined as gel strength. Cutting when measuring the gel strength is performed using a sharp knife or the like so that the cut surface is smooth and the cut surface is horizontal.

[0007] The high gel strength whey protein concentrate preferably has a protein content of 30% by weight or more.
More preferably, the protein content is at least 60% by weight, most preferably at least 75% by weight. The content of the high gel strength whey protein concentrate is not particularly limited,
The high gel strength whey protein so that the protein content derived from the whey protein concentrate in the oil-in-water emulsion composition is preferably 0.01 to 5% by weight, more preferably 0.1 to 2% by weight. Formulate the concentrate.

The casein used in the present invention includes acid casein, rennet casein, calcium caseinate, sodium caseinate and the like. Raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodles Sheep milk, partially skim milk, skim milk, processed milk, fresh cream,
Synthetic cream, butter, cheese, unripe natural cheese, ice cream, concentrated milk, skimmed concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened skim milk, sweetened skim milk,
Whole milk powder, skim milk powder, cream powder, buttermilk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid beverage,
It may be contained in the form of dairy products containing casein such as milk drinks and total milk protein.

The casein content is not particularly limited, but is preferably 0.1 to 10% by weight, and more preferably 0.1 to 5% by weight.

[0010] In the oil-in-water emulsion composition of the present invention, the main components other than the casein and the high gel strength whey protein concentrate are water and oils and fats. These waters and oils are
They may be individually compounded, or may be mixed, for example, using a milk product containing water and fats and oils such as raw milk as the casein.

The fats and oils which can be blended in the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, Examples include various vegetable oils and fats such as lard, cacao butter, fish oil, and whale oil, and animal fats and oils, which have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. The amount of the fat or oil is not particularly limited, but is preferably 0 to 50% by weight. In particular, when used as an oil-in-water emulsion composition for cappuccino coffee or caffe latte, the content is more preferably 1 to 20% by weight. The amount of the water is not particularly limited, but is preferably 0 to 90% by weight.

The oil-in-water emulsion composition of the present invention may contain, if necessary, dairy products and inorganic salts which do not substantially contain an emulsifier, a saccharide and casein and which do not correspond to the high gel strength whey protein concentrate. , Organic acid salts, starch, flour, thickening polysaccharides,
Egg products, cacao and cacao products, coffee and coffee products, other various food materials in general, flavor components such as flavoring agents, seasonings, coloring agents, preservatives, antioxidants, pH adjusters, etc. . The compounding amount of these components is preferably 20% by weight or less in the oil-in-water emulsion composition of the present invention.

As the above-mentioned emulsifier used in the present invention, a natural emulsifier such as lecithin or a synthetic emulsifier shown below can be used. Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid Ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, and the like, and one or more selected from these. Two or more can be used. However, in the oil-in-water emulsified composition of the present invention, it is preferable not to use the above-mentioned synthetic emulsifier, and more preferably to use no emulsifier, in the sense of responding to the taste and the natural tendency that is widespread among consumers. Is good.

The above-mentioned saccharides used as required in the present invention include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, Reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol,
Fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide,
Sugars such as nectar oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame and the like can be mentioned, and one or more kinds selected from these can be used.

The dairy products used as required in the present invention include concentrated whey, whey powder and protein-enriched whey which do not substantially contain casein and which do not correspond to the high gel strength whey protein concentrate. One or more selected from powders can be used. Further, as the above-mentioned inorganic salts and organic acid salts used as necessary in the present invention, for example, phosphates, metaphosphates,
Inorganic salts such as polyphosphate, pyrophosphate and carbonate, and organic acid salts such as citrate and tartrate are exemplified.

Next, an example of a preferred method for producing the oil-in-water emulsion composition of the present invention will be described. First, casein, high gel strength whey protein concentrate and, if necessary, auxiliary materials are mixed. At this time, when water and fats are individually blended, the aqueous phase containing casein, high gel strength whey protein concentrate, and if necessary, water-soluble auxiliary materials, fats and oils and An oil phase containing a soluble auxiliary material is prepared, and the aqueous phase and the oil phase are preferably 45 to 50
It is good to pre-emulsify around 75 ° C.

Next, the obtained mixture or pre-emulsion is sterilized or sterilized. The sterilization or sterilization is performed by direct heating such as injection, infusion, or indirect heating such as plate, tubular, or scraping. UHT, HTST, batch, retort, microwave heating, etc. Is performed by heat sterilization or heat sterilization, or heat cooking such as open flame. The temperature for the above sterilization or sterilization is not particularly limited, but is preferably 70 ° C. or higher, more preferably 75 ° C. or higher, and most preferably 90 ° C. or higher. Before or after sterilization or sterilization, homogenization may be performed with a homogenizer. After sterilization or sterilization, the oil-in-water emulsion composition of the present invention is obtained by cooling to about 2 to 10 ° C.

The oil-in-water emulsion composition of the present invention can be used for various foods as a milk replacement composition, a cheese replacement composition, and a cream replacement composition. For example, creams such as custard cream, white cream, whipped cream, etc. , Bavarois and other desserts, flower pastes and other pastes, mayonnaise, other dressings, cheese-like foods, bread, confectionery, ham, sausage and other processed foods, as filling materials, topping materials, spreads, etc. Can be used. In particular, it is preferably used as a milk replacement composition for cappuccino coffee and caffe latte. In addition, the oil-in-water emulsion composition of the present invention can be stored in a refrigerated (0 to 15 ° C) or frozen (−18 ° C or lower) state as necessary.

[0019]

The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

Examples 1 to 6 and Comparative Examples 1 to 5 According to the formulations shown in Tables 1 and 2 below, oil-in-water emulsion compositions for cappuccino coffee were produced by the following methods, respectively. The temperature of the water was raised to 55 ° C.
Palm oil is added to the aqueous phase in which defatted concentrated milk, fresh cream, unfermented cream cheese, skim milk powder, whey powder, lactose, sodium hexametaphosphate, and whey protein concentrate are dissolved, and a pre-emulsion is prepared by mixing and stirring. did. This pre-emulsion was homogenized at a pressure of 10 MPa, sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) for 4 seconds, homogenized again at a pressure of 20 MPa, and cooled to 5 ° C. did. About the obtained oil-in-water emulsion composition, the fineness of air bubbles, the amount of air bubbles, and the air bubble stability were evaluated by the following evaluation methods. The results are shown in Table 1 below.
And Table 2.

(Evaluation method) Examples 1 to 6 and Comparative examples 1 to
After extracting cappuccino coffee into a 200 ml beaker using a cappuccino coffee machine (manufactured by COMPACT IPANEMA GAGGIA) using the oil-in-water emulsion composition of No. 5, the oil-in-water emulsion composition foamed on the liquid surface of the coffee was used. The fineness of bubbles, amount of bubbles, and bubble stability were evaluated. The coffee liquid and the oil-in-water emulsion composition are 100 g and 20 g, respectively.
Adjusted to be extracted. (Fineness of air bubbles) The fineness of air bubbles was visually observed immediately after foaming and after standing for 15 minutes. ◎ very fine ○ fine △ slightly coarse × coarse (amount of air bubbles) The amount of air bubbles immediately after extraction was measured as the height of air bubbles above the liquid level of coffee. ◎ Bubble height is 13mm or more ○ Bubble height is 10mm or more and less than 13mm △ Bubble height is 7mm or more and less than 10mm × Bubble height is less than 7mm (Bubble stability) The height was measured as the height of bubbles above the liquid level of the coffee, the ratio to the height of bubbles immediately after extraction was calculated, and the bubble stability was evaluated. ◎ The height of the bubbles after standing for 15 minutes is 70% or more with respect to the height of the bubbles immediately after extraction ○ The height of the bubbles after standing for 15 minutes is 60% or more and 70% of the height of the bubbles immediately after extraction Less than Δ The height of the bubbles after standing for 15 minutes is 40% or more and less than 60% of the height of the bubbles immediately after extraction. The height of the bubbles after standing for 15 minutes is 40 relative to the height of the bubbles immediately after extraction. %Less than

[0022]

[Table 1]

[0023]

[Table 2]

Example 7 According to the composition shown in Table 3 below, an oil-in-water emulsion composition for whipped cream was produced by the following method. The water is heated to 60 ° C., and while stirring, casein, skim milk powder, sucrose fatty acid ester and whey protein concentrate are dissolved in an aqueous phase to prepare a soybean hardened oil, palm kernel oil, corn oil, lecithin, sorbitan. An oil phase prepared by mixing and dissolving a fatty acid ester, a glycerin fatty acid ester and a flavor at 60 ° C. was added to prepare a preliminary emulsion. After homogenizing the pre-emulsion at a pressure of 5 MPa, sterilize it at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) and homogenize again at a pressure of 5 MPa, and then cool to 5 ° C. did. The obtained oil-in-water emulsion composition was stable in emulsification, excellent in storage stability, and had a good texture when whipped.

[0025]

[Table 3]

[0026]

The oil-in-water emulsion composition of the present invention is excellent in emulsification stability and storage stability, and particularly when used as a milk replacement composition for cappuccino coffee and caffe latte, has a high volume, fineness and stability. A foam having excellent properties can be given.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yasuo Okutomi 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. F-term (reference) 4B001 AC05 AC07 DC01 4B025 LB20 LG14 LG32 LG53 LP12 LP16

Claims (4)

[Claims] 1. An oil-in-water emulsion composition comprising casein and a high gel strength whey protein concentrate. 2. The oil-in-water emulsion composition according to claim 1, wherein the whey protein concentrate has a gel strength of 9800 Pa or more. 3. The oil-in-water emulsion composition according to claim 1, wherein the whey protein concentrate has a protein content of 30% by weight or more. 4. A method for producing an oil-in-water emulsion composition, which comprises sterilizing or sterilizing a mixture of casein and a high gel strength whey protein concentrate and cooling the mixture.