JPH05236896A - Method for producing oil-in-water emulsion - Google Patents

Abstract

(57) [Summary] [Structure] In producing an oil-in-water emulsion containing an edible oil / fat, an emulsifier, a milk component and / or a saccharide, a lipid-protein complex which is a conjugate of a lipid and a protein is mixed. [Effect] When used in creams such as coffee cream, whipped cream and ice cream, the milky taste and the rich taste are remarkably improved.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil-in-water emulsion used for creams having a rich milky taste and rich taste. More specifically, it relates to a method for producing an oil-in-water emulsion used for creams such as coffee cream, whipped cream and ice cream.

[0002]

BACKGROUND OF THE INVENTION Fresh cream obtained by centrifuging milk has a natural natural milky taste and a flavor typified by a rich taste, for whipped and coffee, Widely used for ice cream. In addition, in recent years, demands for cooking and cooking in addition to the above-mentioned applications tend to increase due to the influence of western-style eating habits and the trend toward high-class food. However, fresh cream is not only expensive, but it is difficult to make it consistent in quality, or it is a natural product and therefore has drawbacks in terms of physical properties, which limits its use. .. For example, in creams for coffee, oil separation easily occurs when added to coffee, and in whipped fresh cream, the time to maintain a good whipped state is short, overwhipped, water separation easily occurs, and oil-in-water type (O / (W type) There is also a problem in terms of dispersion stability.

For the purpose of solving these problems in terms of quality, physical properties and price, synthetic creams using animal and plant edible oils and fats have been developed, and fresh creams or compound creams containing milk fat are widely used. It is supposed to be. However, even in such a compound cream containing fresh cream or milk fat, a large amount of fresh cream or milk fat must be used in order to develop the milky taste and rich taste of fresh cream, and the flavor is not necessarily the same. It is the current situation that it is difficult to obtain what is satisfying.

[0004]

Based on the above situation, the present inventors have found that an oil-in-water emulsion used for creams having a sufficient milky taste and a rich taste even with a small amount of milk components. As a result of diligent research to obtain oil-in-water emulsions containing a lipid-protein complex, which is a combination of lipid and protein, the creamy taste and body taste of creams are dramatically improved. The inventors have found that and completed the present invention. That is, the present invention, in producing an oil-in-water emulsion containing an edible oil and fat, an emulsifier, a milk component and / or a saccharide, is characterized by blending a lipid protein complex which is a conjugate of a lipid and a protein. The present invention provides a method for producing an oil-based emulsion.

It is known in the art that lipids and proteins form a lipid-protein complex with a strong affinity (see, for example, Japanese Patent Application Laid-Open Publication No. Sho-Sho).
60-95000), and in particular, some applications have been found as new food materials in the food field (for example, JP-A-62-241511 [defoamer for foods] and 62-58960 [for frying]. Additives] etc.). On the other hand, since the lipid-protein complex exists in the living body as, for example, a fat globule membrane constituent element, attempts have been made to use the biological tissue itself containing these lipid-protein complexes for the modification of foods (JP-A-58-58). twenty one
6659, 57-26540, etc.). However, it has not been reported yet that blending a lipid-protein complex formed of a lipid and a protein into an oil-in-water emulsion dramatically improves the milky taste and the rich body taste. ..

The present invention will be described in detail below. The protein used for producing the lipid-protein complex of the present invention is a water-soluble protein. As the protein, milk protein, vegetable protein, animal protein or the like, or a protein preparation comprising these, for example, skim milk powder, whole milk powder, casein, whey protein, soybean powder, serum protein, fish meat powder, egg white powder, egg yolk. One or more selected from powders and the like can be mentioned, and powdered and / or liquid milk proteins, fractions thereof and / or milk protein agents are particularly preferable.

Examples of the lipid used for producing the lipid-protein complex of the present invention include monoglyceride, diglyceride, triglyceride, glycolipid, phospholipid and the like. As monoglyceride, diglyceride, triglyceride,
Examples thereof include those containing saturated fatty acid residues having 8 to 24 carbon atoms and unsaturated fatty acid residues. Examples of glycolipids include monogalactoside monoglyceride derived from natural products (M
GMG), monogalactoside diglyceride (MGDG), digalactoside monoglyceride (DGMG), digalactoside diglyceride (DGDG) and the like. Examples of the phospholipid include lecithin of plant or animal origin, and those obtained by purifying or enzymatically decomposing them. Among these lipids, phospholipids such as lecithin are preferable.

The lecithin used herein is soybean, egg yolk, beef tallow, rapeseed, sunflower, safflower, cottonseed, corn, linseed, rubber, olive, rice, ground, grape, avocado, palm, palm and other animal and plant lecithin. It is not limited to a specific lecithin. But,
Vegetable lecithin, particularly soybean lecithin, is preferable in terms of price, raw material and flavor. With the progress of purification technology of lecithin in recent years, various types of lecithin such as paste, powder, gum, and lump have been developed depending on the degree of purification, and any type can be used in the present invention, but workability is improved. When considering, the powder type is preferable.

The lipid-protein complex, which is a lipid-protein conjugate according to the present invention, is obtained by the following method based on the finding that lecithin and protein exhibit a strong affinity and form a lecithin-protein complex. It is what is done. In the first method, a protein, a lipid, and optionally other components are dispersed in water and emulsified by mechanical means and / or ultrasonic treatment to obtain an emulsified composition, which is dehydrated and dried to obtain a lipid protein. It is a method of preparing a complex. In the emulsion composition obtained here, the lipid-protein complex according to the present invention is present, but the complex prepared by dehydration drying treatment is more preferable in terms of handling and effect.

Regarding the emulsified form of the emulsified composition, the oil-in-water type (O / W type), the water-in-oil type (W / O type), the oil-in-oil-in-oil type (O / W type)
Examples thereof include multi-phase emulsion type (W / O type) and the like, but any form may be used. The mixture ratio of the mixture of protein and lipid and water is preferably 1/99 to 99/1 (weight ratio), more preferably 10/90 to 50/50 (weight ratio). The particle size of the emulsion composition is preferably 0.1 to 100 μ, and more preferably
0.5 to 10μ. The mixing ratio of the protein and the lipid in the emulsion composition containing the protein and the lipid is preferably 1/2 to 100/1 (weight ratio), more preferably 1/1 to 10/1 (weight ratio). When the above ratio is less than 1/2, the desired oil-in-water emulsion does not sufficiently exhibit a rich milky taste and rich body taste, and is effective in a system in which the amount of protein exceeds 100/1 and is excessive. Will hit the ceiling.

The lipid-protein complex used in the present invention is
It is obtained by subjecting the emulsified composition obtained as described above to a dehydration drying treatment. As the dehydration drying treatment method,
Known methods such as spray drying, reduced pressure drying, freeze drying, fluidized drying, and air flow drying can be used. However, as the processing conditions relating to the flavor of food, the processing under high temperature causes yellowing,
Since it is easy to cause problems such as carbonization, the temperature condition is 40 ° C.
Treatment in a range not exceeding 10 is preferable. The shape of the resulting lipid-protein complex may be a powdery, granular or paste-like shape, which depends on the water content of the lipid-protein complex. The size of the above-mentioned shape is not particularly limited, except that it is inconvenient in handling if it is a lump in consideration of convenience in use. The water content of the lipid-protein complex used in the present invention is 20% by weight or less, preferably 12% by weight or less, more preferably 10% by weight or less. In the present invention, after the above-mentioned freeze-drying treatment, a crushing treatment as commonly used in the art can be further performed.

Another method for obtaining a lipid-protein complex which can be used in the present invention is, for example, the buttermilk by-produced when collecting butter from milk cream, which is disclosed in JP-A-3-251143. It is a method for obtaining a milk fat globule membrane by ultrafiltration or isoelectric precipitation.

The lipid-protein complex obtained as described above is contained in the oil-in-water emulsion according to the present invention in an amount of 0.05 to 10% by weight.
It is preferably blended, and more preferably 0.1 to 3% by weight. If the blending amount is less than 0.05% by weight, the milky taste and the full-bodied taste will not be sufficiently expressed, and if the amount exceeds 10% by weight, the effect will reach the ceiling. The shape at the time of blending the lipid-protein complex is not particularly limited, but in terms of handling, powdery or granular form is preferable. The oil-in-water emulsion of the present invention can be produced by a conventionally known method. That is, edible oil and fat (oil-based liquid) and an aqueous liquid containing a milk component, or an aqueous liquid containing a saccharide and a milk component are mixed and emulsified (preliminary emulsification step), and then the following ordinary steps (homogenization, sterilization, cooling) , Aging) and prepared. In the present invention, the lipid-protein complex may be added to either the oil phase or the aqueous phase, but is preferably added to the aqueous phase.

The edible oils and fats used in the present invention include naturally occurring oils and fats, such as vegetable oils and fats such as Sarawah oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, palm oil and coconut oil, and lard, Animal fats and oils such as beef tallow, fish oil and butter fat, and one or more fats and oils selected from hydrogenated oils thereof, fractionated oils and random transesterified oils can be mentioned. The ratio of the oil phase in the oil-in-water emulsion obtained by the present invention is 20 to 60% by weight, that is, the oil phase / water phase weight ratio is 20/80.
The ratio is preferably 60/40, more preferably 25/75
It is a ratio of ~ 55/45.

The milk components contained in the water phase of the oil-in-water emulsion of the present invention include raw milk, skim milk, whole milk powder, milk fat, whey, fresh cream, cheeses, yogurts, butter, butter. It means milk or a concentrated product thereof (or milk flavor, butter flavor, etc., and also means a flavoring agent or flavor used in dairy products).
The content of the milk component is preferably 0.1% by weight or more in the aqueous phase, more preferably 0.2 to 30% by weight. When the content of the dairy component is less than 0.1% by weight, the milky taste and the rich taste are not sufficiently expressed and the effect does not appear, and when the content exceeds 30% by weight, the effect reaches a ceiling. Of the above milk components, milk protein is particularly preferable. Milk protein, for example, raw milk, concentrated milk, skim milk, skimmed milk powder, whole milk powder, whey powder, etc. as a supply source, usually milk protein solids, about 0.5 to 10 wt% in the total emulsion ..

The saccharides used in the present invention include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, etc., and they are usually mixed in the total emulsion in an amount of about 5 to 20% by weight. In addition, usually, in the preparation of oil-in-water emulsion for whipped cream, an aqueous liquid containing a milk component is used, and saccharides are added together with other additives when whipped this emulsion. There are many. However, the oil-in-water emulsion may contain a saccharide together with a milk component.

A known emulsifier is used in the preparation of the oil-in-water emulsion of the present invention. Examples of the emulsifier include lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, and sucrose fatty acid ester. Of these, a lipophilic substance and a hydrophilic substance may be used in combination. Particularly in the present invention, it is preferable to use lecithin, monoglyceride and sucrose fatty acid ester in combination. These emulsifiers are preferably used within a range such that the total content of one or more of them is 0.1 to 2.5% by weight based on the total emulsion.

The oil-in-water emulsion of the present invention may contain known additives such as stabilizers and flavoring agents.
Also when these are added, the lipophilic additive is added to the oily liquid and the hydrophilic additive is added to the aqueous liquid as in the above.

Preliminary emulsification in the above manufacturing process is about 65-
It takes about 15 minutes at 70 ℃. Homogenization is usually performed using a homogenizer under a pressure of 15 to 100 kg / cm ² .
Homogenization may be performed again after sterilization (rehomogenization). After the sterilization treatment, the oil-in-water emulsion of the present invention can be obtained by rapidly cooling to 5 to 10 ° C and further aging for 15 hours or more. The oil-in-water emulsion of the present invention thus obtained has a relatively low viscosity (30 to 300 cp) and has a high emulsion stability against the external environment.

The oil-in-water emulsion of the present invention obtained as described above is a powder obtained by drying the emulsion (sometimes referred to as a granular material, a powdery material, or a powdery cream).
May be As a method for pulverizing, a conventionally used method which is a combination of a spray drying method, a vacuum drying method, pulverization and the like can be used.

[0021]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The parts in the examples are based on weight.

Production Example 1 Whey protein (trade name: Milpro H, manufactured by Sanei Chemical Co., Ltd.)
200 g and soybean lecithin (trade name: SLP White: manufactured by Tsuru Lecithin Co., Ltd.) were kneaded, dispersed in 2 liters of water and homogenized with a homomixer. The resulting emulsion is 0.
It was dehydrated under reduced pressure at 1 Torr to make the water content in the solid matter 10.8% by weight. This product was crushed and sieved with a 20-mesh sieve to obtain 250 g of a lipid-protein complex (hereinafter abbreviated as sample-1).

Whey protein which is the above-mentioned raw material protein, an emulsion of whey protein and soybean lecithin, and the obtained sample-
1. Each gel filtration pattern was compared. For gel filtration, Toyopearl HW-65 was used as a packing material, and 0.1 M potassium phosphate buffer solution (pH 6.0) was used as a transfer medium. The result is shown in FIG. From FIG. 1, it is clear that Sample-1 efficiently forms a complex.

Further, the inventors of the present invention, as a method for easily quantifying the complexation of protein and lipid, decrease the amount of lipid extracted into n-hexane by binding protein and lipid. I paid attention. A 2 g sample of the protein-lipid composition was weighed in an Erlenmeyer flask with a sealed stopper, and pure water 15 ml, n-
Hexane is added, and the mixture is stirred at 20 ° C. for 15 minutes, left to stand, 10 ml of the upper layer (hexane layer) is collected, and hexane is distilled off, and the solid weight is precisely weighed. From the obtained weight of hexane-soluble matter, free lipid ratio (%) = (weight of n-hexane-soluble matter × 1.5) /
It is defined as (weight of lipid in 2 g of sample). Kneaded product obtained by kneading the above-mentioned raw material whey protein and soybean lecithin, after dispersing the kneaded product,
When the free lipid ratio of the emulsion obtained by homogenization and Sample-1 was measured, the results shown in Table 1 were obtained.

[0025]

[Table 1]

Example 1 A whipped cream was produced according to the following formulation and production method,
The cream flavors were compared. <Compound> (oil phase) Rapeseed hydrogenated oil (melting point 32.8 ° C) 20 parts Hardened coconut oil (melting point 34.5 ° C) 6 parts Butter fat (melting point 32.4 ° C) 14 parts Lecithin 0.28 parts (water phase) water 54.5 parts skimmed milk powder 4 parts Sucrose fatty acid ester (HLB 11) 0.2 part Hexametaphosphate 0.1 part Sample-1 0.5 part <Production method> Prepared by dissolving or dispersing the oil phase and the water phase respectively, followed by pre-emulsification, high-pressure homogenization, and sterilization, followed by the usual method. A creamy fat composition was obtained according to the above. 80 g of granulated sugar was mixed with 1 liter of this composition and whipped with a cream mixer to obtain a whipped cream.

For comparison, Sample-1 without addition,
A kneaded product obtained by adding 0.5 part of the whey protein used in Example 1 in place of Sample-1 and kneading the whey protein used in Example 1 in place of Sample-1 and soybean lecithin
The same as above was prepared by adding 0.5 part. Sample-
No. 1 was used as a control for the sensory evaluation of the cream flavor. The results are shown in Table 2. The sample-1 added product had a strong milk flavor and was a rich cream.

[0028]

[Table 2]

Note) *: The flavor rank is determined by 20 professional panelists, 1 point is better for the control, 2 points is better for the control, 3 points is equivalent to the control, 4 points is better than the control, and 5 points is better than the control. The total score is shown.

Production Example 2 Skim milk powder (trade name skim milk powder: manufactured by Snow Brand Milk Products Co., Ltd.) 400 g
Was dispersed and dissolved in 2 liters of water and centrifuged, and the soybean lecithin (trade name Epiclon 200:
80 g of Lucasmeyer) was added and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr to adjust the water content in the solid to 7.0% by weight. Crush this thing, 20
Sift with a mesh sieve to remove the lipid-protein complex (hereinafter sample-
(Abbreviated as 2) 180 g was obtained. The percentage of free lipid was determined according to Production Example 1 and was 5.8%.

Example 2 A coffee whitener was produced according to the following formulation and production method, and the coffee flavors were evaluated and compared. <Composition> (Oil phase) Soybean hydrogenated oil (melting point 32.0 ° C) 25 parts Glycerin fatty acid ester 0.02 part (Aqueous phase) water 71 parts Skim milk powder 4 parts Sucrose fatty acid ester (HLB 14) 0.2 parts Dibasic sodium phosphate 0.02 parts Sample -2 0.5 parts <Production method> After preparation by dissolving or dispersing each of the oil phase and the water phase, preliminary emulsification, high-pressure homogenization and sterilization treatment were carried out to obtain a creamy fat composition.

A coffee test was conducted using this synthetic cream. 2 g of instant coffee was dissolved in 100 ml of water, heated to 80 ° C., and 10 ml of synthetic cream was put therein to perform sensory evaluation. As a control, a synthetic cream without sample-2 was prepared. The addition of Sample-2 reduced the bitterness of the coffee and emphasized the rich coffee flavor.

[0033]

The oil-in-water emulsion obtained by the method of the present invention contains a lipid-protein complex which is a combination of a lipid and a protein, so that creams such as coffee cream, whipped cream and ice cream can be obtained. When used for
The milky and rich taste is significantly improved.

[Brief description of drawings]

FIG. 1 is a graph showing a gel filtration pattern of whey protein, an emulsion of whey protein and soybean lecithin, and Sample-1 in Production Example 1.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Shojiro Inaoka 1-8762-23 Doohoncho, Hasaki-machi, Kashima-gun, Ibaraki Kao Dogo Dormitory (72) Masanobu Uchikoshi 18762- Doihoncho, Hazaki-cho, Kashima-gun, Ibaraki 23 Kao Dogo Dormitory

Claims (4)

[Claims] 1. When producing an oil-in-water emulsion containing an edible oil / fat, an emulsifier, a milk component and / or a saccharide, a lipid-protein complex, which is a conjugate of a lipid and a protein, is blended in water. Oil-based emulsion manufacturing method. 2. The method according to claim 1, wherein the protein is powdered and / or liquid milk protein, a fraction thereof, and / or a milk protein agent. 3. The method according to claim 1, wherein the lipid is monoglyceride, diglyceride, triglyceride, glycolipid or phospholipid. 4. The method according to claim 1, wherein the oil-in-water emulsion contains milk protein.