JP2008154469A - Oil-in-water emulsion - Google Patents

Abstract

An oil-in-water emulsion is generally susceptible to temperature changes and has low heat resistance, particularly under acidic conditions. Therefore, when an acidic component such as fruit juice, fruit or acidulant is added and used under acidic conditions, it is separated or coagulated. There was a problem to do. The present invention is excellent in heat resistance under acidic conditions, and even when added to acidic foods such as fruit juice, fruit, or sour ingredients such as acidulants, it has excellent heat resistance stability, low foaming, and in foods such as jelly and mousse. Provided is an oil-in-water emulsion that has no fear of lowering the texture due to air bubbles when added to.
The oil-in-water emulsion of the present invention is characterized by containing polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester and carrageenan. The emulsion of the present invention is preferably a mixed fat and oil containing extremely hardened oil. The polyglycerin condensed ricinoleic acid ester has a glycerin polymerization degree 4 and a glycerin polymerization degree 6 in a weight ratio of 1: 1 to 30. It is preferable to contain in the ratio.
[Selection figure] None

Description

  The present invention relates to an edible oil-in-water emulsion.

  Oil-in-water emulsions (O / W emulsions) containing water, fats and oils can be added to cake dough, jelly, mousse, etc. as they are, or foamed and used as whipped cream for confectionery and bakery materials Has been. In recent years, a lot of processed jelly, mousse, etc. processed by adding sour ingredients such as fruit juice, fruit, or acidulant to such O / W type emulsions have been distributed, and these are at normal temperature and 6-12 months. A long expiry date is required. For this reason, sterilization at high temperature is required, and there is a demand for O / W type emulsions which are excellent in heat resistance and particularly excellent in acid resistance even at high temperatures. However, conventional oil-in-water emulsions have a problem in which emulsion breakage occurs due to aggregation of proteins in the emulsion under acidic or high temperature conditions, particularly under high-temperature acidity. It has been demanded. On the other hand, in recent years, as an oil-in-water emulsion of this kind, a white color is preferred so that the color of the fruit can be reflected when mixed with the fruit, and in order to improve the visual taste.

  In order to improve acid resistance and heat resistance, it is known to use whey protein as a protein. In Patent Document 1, a polyglycerin fatty acid ester and an organic acid monoglyceride are selected as an emulsifier together with whey protein. An O / W emulsion containing at least one selected from sucrose fatty acid ester and lecithin is disclosed in Patent Document 2, which contains whey protein, skim milk solids, phosphorus An oil-in-water emulsion is described in which the total weight of the acid salt and citrate is less than 0.01 weight. Moreover, in patent document 3, by adding a polyglyceryl fatty acid ester and iota carrageenan to a coffee beverage containing a coffee extract and a milk component, heat sterilization treatment is performed under an acidic condition of about pH 5.0 to 6.0. Techniques for preventing milk protein denaturation and fat separation are described.

JP-A-2-48034 JP 2000-262236 A JP-A-3-266939

However, like the O / W type emulsions described in Patent Documents 1 and 2, if whey protein or polyglycerin fatty acid ester is used, there are many foams at the time of production and processing, and these foams are O / W type emulsions. There was a tendency for the production stability during the production of products, and when the emulsion was processed into processed foods such as jelly and mousse, the texture was reduced and the quality of the processed foods was reduced. Specifically, the amount of preparation is reduced due to overflow during preparation of the emulsion, and the stirring time is extended because the stirring speed has to be reduced to suppress foaming. Is mentioned. Moreover, the flow rate instability in the production line due to foaming of the O / W type emulsion leads to insufficient efficiency of the processes such as pressurization, heating and cooling, and consequently the physical properties of the target O / W type emulsion are reduced. Make it unstable. Specifically, coarsening of the emulsified size due to insufficient pressurization and insufficient cooling, and insufficient heating include sanitary problems due to poor sterilization. Moreover, even if it is the same filling amount if there are many foams, the volume of processed food will also increase and the problem of overflowing depending on the case will arise.
Furthermore, the O / W type emulsion described in Patent Document 3 is intended to improve the heat resistance in weak acidity of about pH 5.0 to 6.0 like a coffee drink, It is not possible to improve the acid resistance and heat resistance at PH5 or lower, which is the isoelectric point.

  As a result of intensive studies to solve the above problems, the present inventors have found that the above conventional O / W can be obtained by containing a specific polyglycerin fatty acid ester, sucrose fatty acid ester and carrageenan in the O / W emulsion. The present inventors have found that the problems of the mold emulsion can be solved, and have completed the present invention.

That is, the present invention
(1) An oil-in-water emulsion characterized by containing a polyglycerin condensed ricinoleic acid ester, a sucrose fatty acid ester and a carrageenan,
(2) The oil-in-water emulsion according to (1) above, wherein the fat is a mixed fat containing extremely hardened oil,
(3) The oil-in-water emulsion according to (1) or (2) above, wherein the polyglycerin condensed ricinoleic acid ester contains a glycerin polymerization degree 4 and a glycerin polymerization degree 6 in a ratio of 1: 1 to 30 by weight ratio,
Is a summary.

  The oil-in-water emulsion of the present invention has excellent acid resistance and heat resistance under acidic conditions, and the emulsion state is stable even when heated under acidic conditions of pH 3 to 5 or under acidic conditions, and can be separated or coagulated. There is no whiteness. Moreover, since there is little foaming at the time of processing, processing tolerance is also good and it can use it conveniently for line production of processed food. Moreover, since foaming at the time of product processing is suppressed, the texture of processed foods such as jelly is improved and smoothened. Furthermore, after adding the oil-in-water emulsion of the present invention to a normal whipped cream, whipping with pH adjustment or sourness such as fruit, it has a sourness such as a fruit taste of pH 3-5. However, there are effects such as being able to make a soft whipped cream that suppresses curling (aggregation of milk protein by acid).

  Examples of the oil and fat used in the oil-in-water emulsion of the present invention include animal and vegetable oils and fats such as rapeseed oil, palm oil, palm kernel oil, coconut oil, lard and butter, and hardened oils, fractionated oils and esters of these animal and vegetable oils and fats. Examples include processed oils and fats such as exchange oil. These can be used alone or in admixture of two or more. In particular, it is preferable that SFC 90 or higher at a melting point of 25 to 45 ° C. and an iodine value of 80 or lower, and further 10 ° C. is included in the oil and fat in a range of 3% or less.

  The polyglycerin condensed ricinoleic acid ester can be obtained by esterifying polyglycerin having a glycerin polymerization degree of 2 to 12 and 3 to 6 molecules of ricinoleic acid. Commercially available products include Sunsoft 818H, 818DG, 818SX (Taiyo Kagaku), SY Grister CR310, CR500, CRED (Sakamoto Yakuhin), and can be used alone, but those having a glycerin polymerization degree of 4 and 6 in particular. It is preferable that the ratio of the glycerin polymerization degree 4 and the glycerin polymerization degree 6 is 1: 1 to 30 in terms of weight ratio, since the emulsion stability and acid resistance are improved.

  Sucrose fatty acid ester is an ester of sucrose and fatty acid, and since sucrose has 8 hydroxyl groups, it can be esterified with 8 fatty acids. In particular, it is preferable to contain 0.1 to 1.5% by weight of sucrose fatty acid ester of 1% or less of monoester and 0.1 to 3.0% by weight of sucrose fatty acid ester of 50% or more of monoester, The stability from both the inner surface and the interface is improved, oil ball coalescence and creaming (floating of the oil ball) are suppressed, and an oil-in-water emulsion with good emulsifiability is obtained. Examples of fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid.

  Examples of carrageenan include κ-carrageenan, ι-carrageenan, λ-carrageenan and the like that are fractionated by adding potassium chloride to an aqueous solution obtained by hot water extraction from raw algae. In particular, ι-carrageenan is preferable because the emulsion stability during the production of the O / W emulsion of the present invention and the emulsion stability under acidic conditions are improved.

  In the O / W emulsion of the present invention, the above polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, and carrageenan are contained in the emulsion in an amount of 0.01 to 3% by weight, 0.1 to 3% by weight, and. It is preferable to contain 01 to 1 weight%. Moreover, 20-50: 80-50 are preferable for the ratio of the fats and oils in O / W type | mold emulsion. If the amount is less than the above-mentioned preferable amount, the desired effect of the present invention is difficult to obtain, and if it exceeds the above-mentioned amount, phase inversion may occur or aggregation may be strengthened and emulsification may be unstable.

  It is preferable that the O / W emulsion of the present invention is a mixed fat / oil containing extremely hardened oil because the emulsification stability and product whiteness are improved. Examples of the extremely hardened oil include rapeseed, palm, palm kernel, beef tallow, and the like, or transesterified oils thereof, and those having a melting point of 40 to 50 ° C. are particularly preferable because of good melting. The extremely hardened oil is preferably used at 3% by weight or less based on the total fats and oils.

  Examples of the water used for the oil-in-water emulsification of the present invention include tap water, activated carbon treated water, ion exchange water, distilled water and the like.

  The oil-in-water emulsion of the present invention includes milk protein such as whole milk powder, skim milk powder, whey powder, desalted whey powder, buttermilk powder, soy protein, and other food proteins as necessary. Can be added. These can be used alone or in admixture of two or more.

  Hereinafter, the present invention will be described in detail with reference to examples. In the examples and comparative examples, “%” means “% by weight”.

Examples 1-5, Comparative Examples 1-3
According to the formulation shown in Table 1, an oil-in-water emulsion was prepared by the following procedures (1) to (7).
(1) Mixing oil phase with water phase (2) Pre-emulsification at 60-70 ° C. for 10-20 minutes (3) Homogenizing particle size to 5 μm or less (4) Sterilization at 145 ± 5 ° C. for 4-6 seconds (5) Homogenize the particle size to 2 μm or less (6) Cool to 10 ° C. or less with a plate cooler (7) Aging to 5 ° C. for 24 hours or more

* 1: Taiyo Kagaku (Sanlacto N12)
* 2: Sakamoto Pharmaceutical Co., Ltd. (CR310) Degree of glycerin polymerization 4
* 3: Sakamoto Pharmaceutical Co., Ltd. (CR500) Degree of glycerin polymerization 6
* 4: Sakamoto Pharmaceutical Co., Ltd. (MSW750)
* 5: Mitsubishi Chemical Foods (S270)
* 6: Mitsubishi Chemical Foods (S1670)
* 7: Saneigen F.F.I. (CSI-1)

  Table 2 shows the results of the following evaluations on the oil-in-water emulsion prepared as described above.

1. Foaming test 2 kg of an oil-in-water emulsion was put into a cylindrical container having a diameter of 22 cm, and the height of the generated foam was measured by dropping and circulating from a height of 10 cm from the liquid level at a flow rate of 10 L / min.

2. Acid heat resistance test 1L tall beaker oil-in-water emulsion is diluted to 20% with purified water, adjusted to pH 3 and 4 with citric acid and citric acid 3Na, heated at 85 ° C for 30 minutes, and separated state Confirmed and evaluated according to the following criteria.
Evaluation criteria for separation state A: No separation.
○: Separation is less than 10 mm.
(Triangle | delta): Separation is 10-50 mm.
X: Separation exceeds 50 mm.

3. Jelly test 15 parts by weight of oil-in-water emulsion, 20 parts by weight of liquid sugar, 5 parts by weight of granulated sugar, 0.3 part by weight of citric acid, 0.1 part by weight of trisodium citrate, 59.6 parts by weight of water Then, after sterilizing at 85 ° C. for 30 minutes, the mixture was cooled to prepare a jelly, and the texture and whiteness were evaluated. The texture of jelly was evaluated by 10 panelists based on the following criteria, and the whiteness was measured with a whiteness meter (VGS-1001DP) manufactured by Nippon Denshoku Industries Co., Ltd.
Jelly texture evaluation criteria A: Eight or more out of 10 evaluated as smooth.
○: 5 to 7 out of 10 people were evaluated as smooth.
(Triangle | delta): Three to four people evaluated that it was smooth among ten people.
X: Eight or more people evaluated that it was rough among ten people.

4). Acidic whipped cream test A normal whipped cream and the above oil-in-water emulsion are blended at a weight ratio of normal whipped cream: oil-in-water emulsion = 8: 2, and adjusted to pH 4 with a 50% citric acid solution. The acidic whipped cream obtained by whipping under the following whipping conditions was evaluated by the following method. In addition, as a normal whipped cream, whipped doll 200 (trade name: oil content 45%, milk fat 10%, moisture 50%) manufactured by Miyoshi Oil & Fat Co., Ltd. was used.
Whip conditions:
Hobart mixer used Sample amount 1kg
Granulated sugar overcoat 10%.
Evaluation methods:
After measuring the whipping cream acidity with a rheometer (manufactured by Yamaden: load 300 g, 20 mm ball plunger, needle penetration distance 20 mm), sensory evaluation (texture, melting in mouth) was performed by 10 panelists. The evaluation was as follows.
Sensory evaluation of acidic whipped cream:
A: 8 out of 10 people evaluated that the mouth melted well and was smooth.
A: Out of 10 people, 5 to 7 people evaluated that the mouth melted well and was smooth.
(Triangle | delta): Three to four persons evaluated that melting was good and smooth among ten persons.
X: Eight or more out of 10 people were poorly melted and evaluated as rough.

Claims (3)

An edible oil-in-water emulsion, comprising whey protein, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, and carrageenan. The oil-in-water emulsion according to claim 1, wherein the fat is a mixed fat containing extremely hardened oil. The oil-in-water emulsion according to claim 1 or 2, wherein the polyglycerin condensed ricinoleic acid ester contains a glycerin polymerization degree 4 and a glycerin polymerization degree 6 at a weight ratio of 1: 1 to 30.