JP3064526B2 - Oil-in-water emulsion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion containing a relatively large amount of lauric fats and oils and having excellent emulsion stability. A whipped cream, a coffee cream, a custard cream, a ganache cream, etc., which are excellent in flavor and taste, can be obtained.

[0002]

2. Description of the Related Art
The needs of emulsified fats are oriented toward higher grades and lightening, and the form of emulsified fats is also shifting from a water-in-oil type to an oil-in-water type. On the other hand, confectionery manufacturers pursue tastes such as high-grade and lightening, and also demand labor saving (functionalization) of the manufacturing process. However, such labor-saving and deliciousness have conflicting aspects.

[0003] For example, cocoa butter and lauric coconut oil are one of the fats and oils that one would like to use in large quantities because of their characteristic sharp melting properties, very good melting in the mouth and good flavor. ing. However, the emulsification of these fats and oils is unstable due to the polymorphism of the crystals, and oil separation and the like occur. Therefore, quality control is difficult, and the fats and oils cannot be used in large quantities because they conflict with labor saving.

[0004] Further, in chocolate cream (ganache cream, etc.), if a large amount of chocolate components is used in order to improve the flavor, oil separation occurs, so that a simulated product in which flavor is added instead of chocolate has been manufactured. ing. However, such products lack the unique flavor of chocolate and have poor melting properties in the mouth.

Also, fats and oils (SLS) in which triglyceride is located at linoleic acid at two positions and saturated fatty acids at 1 and 3 positions
It has been clarified by the present applicant that chocolate compositions using (oils and fats) are excellent in bloom resistance and preservability (Japanese Patent Application Laid-Open No. 2-286041).
However, the emulsification stabilizing effect of SLS fats and oils in a system based on lauric fats and oils was unknown.

Accordingly, an object of the present invention is to provide an emulsion which is based on lauric fats and oils, and has excellent emulsion stability.
Another object of the present invention is to provide an oil-in-water emulsion having the unique flavor and mouthfeel of chocolate.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that triglyceride contains a large amount of linoleic acid or linolenic acid at two positions, and that the 1 and 3 positions have 16 or more carbon atoms. It has been found that fats and oils, which are saturated fatty acids, exhibit an excellent emulsion stabilizing effect. The present invention has been made based on the above-described findings, and has a fat and oil content of 10 to 60.
Weight percent of the oil-in-water emulsion, 1 to 54% by weight of lauric fats and oils, and at least two positions of triglycerides.
Only contains 40% of linoleic acid or linolenic acid, and 1
And fats and oils in which the three positions are saturated fatty acids having 16 or more carbon atoms (hereinafter referred to as SLS-containing fats and oils) 0.3 to 27% by weight,
And an oil-in-water emulsion comprising 1 to 15% by weight of cocoa butter.

Hereinafter, the oil-in-water emulsion of the present invention will be described in detail. The oil content of the oil-in-water emulsion of the present invention is 1 to 5 laurin-based oils and fats which are the base of the oil-in-water emulsion of the present invention.
It contains 4% by weight, preferably 3 to 48% by weight, 0.3 to 27% by weight, preferably 1 to 20% by weight, fat and oil containing SLS, 1 to 15% by weight, preferably 2 to 10% by weight of cocoa butter. If necessary, other fats and oils may be contained. The total fat used in the present invention is contained in the oil-in-water emulsion at 10 to 60% by weight, preferably 12 to 50% by weight.

As the lauric fats and oils used in the present invention, fats and oils containing 30% or more of lauric acid, coconut oil, palm kernel oil, and their hardened oils, fractionated oils and transesterified oils, alone or in combination of two or more kinds The mixture etc. are mentioned. The above-mentioned lauric fats and oils preferably have a rising melting point of 30 to 38 ° C. The SLS-containing fats and oils used in the present invention include fats and oils containing a large amount of linoleic acid or linolenic acid at two positions of triglyceride molecules, such as safflower oil and sunflower oil, and saturated fatty acids and / or saturated fatty acid esters. Can be transesterified with a lipase that selectively acts at the 1,3 position, and can be produced through ordinary separation and purification (see JP-A-63-273485 and JP-A-1-165389, etc.).

The above-mentioned SLS-containing fat and oil triglyceride 2
Position, at least 40% or more, preferably including a 50% or more linoleic acid or linolenic acid. In addition, the above SL
The 1,3 position of the triglyceride of the S-containing fat or oil has 1 carbon atom.
Six or more saturated fatty acids, specifically, palmitic acid, stearic acid, arachiic acid, behenic acid and the like are mentioned, and it is preferable that these fatty acids are at least 50% or more.

The cocoa butter used in the present invention is generally used after being deodorized by a conventional method. However, when chocolate flavor is required such as ganache cream, etc., the cocoa butter is used without deodorization. Can also. Other oils and fats that can be used in the present invention include non-lauric vegetable oils and fats and oils, and their hardened oils, fractionated oils, and mixtures of two or more transesterified oils. Those having a melting point of 22 to 40 ° C are preferable,
For example, various animal and vegetable oils such as fish oil, rapeseed oil, and soybean oil, and their hardened oils, fractionated oils, and transesterified oils are included.

The components other than the fats and oils of the oil-in-water emulsion of the present invention include, for example, milk solids, sugars, starches, and the like.
Taste components, emulsifiers, emulsion stabilizers, and the like are included, and are appropriately added as necessary. As the milk solids, for example,
Cow milk, skim milk, skim milk powder, whey powder, sodium caseinate, lactalbumin, fresh cream, etc., the content of which is 2 to 20% by weight in the oil-in-water emulsion.
It is preferred that

Examples of the saccharides include sugars and sugar alcohols. Examples of the sugars include sucrose, glucose, fructose, maltose, isomerized sugar, starch syrup, and the like. Sugar alcohols include sorbitol and mannitol , Maltitol, xylitol, saccharified reduced starch, and the like, which may be appropriately selected from these. The content of the saccharide is 5 to 70% by weight, particularly 10 to 30% by weight in the oil-in-water emulsion.
% By weight.

The starches include wheat, corn, potato, rice, waxy corn, sugar cane, tapioca,
In addition to starch derived from red beans, green beans, cowpea, soy beans, other beans, and the like, modified starches such as baked dextrins, enzyme-modified starches, esterified starches, cross-linked starches, and the like, using these starches as raw materials can be given. These may be used alone or in combination of two or more.

The content of the above starch is preferably 2 to 10% by weight in the oil-in-water emulsion. Further, as the taste component, for example, chocolates, eggs, coffee,
Examples include soy milk, fruit juice and the like. Examples of the chocolates include cocoa butter, cocoa trout, cocoa powder, sweet chocolate, milk chocolate, and the like.
One or a combination of two or more of them can be selected as needed, depending on the desired flavor, but those containing at least 25% by weight of cocoa butter are preferred because of good flavor. The content of the above-mentioned chocolates is converted into a cocoa butter so that the content of the cocoa butter in the oil-in-water emulsion does not exceed 1 to 15% by weight.

The above-mentioned taste components such as eggs, coffee, soy milk, fruit juice and the like are mainly used for flavoring, and may be appropriately selected, and the content is determined in consideration of the total solid content. To 2 to 20% by weight of the oil-in-water emulsion. Examples of the emulsifier include lecithin, monoglyceride, diglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and the like. One or more of these may be used in combination. it can.

The content of the emulsifier is based on
It is preferably 0.2 to 5.0% by weight, particularly preferably 0.3 to 2.0% by weight. Examples of the emulsion stabilizer include natural polysaccharide gums, cellulose derivatives, inorganic salts, and the like.Specific examples include locust bean gum, carrageenan, gelatin, crystalline cellulose, xanthan gum, and phosphates. What is necessary is just to select suitably as needed according to the objective oil-in-water emulsion.

The above-mentioned phosphates are preferably sodium polyphosphate, sodium metaphosphate, sodium orthophosphate, sodium pyrophosphate and the like, and particularly preferably sodium tripolyphosphate, sodium hexametaphosphate and tertiary sodium phosphate. The content of the emulsion stabilizer is preferably 0.1 to 5.0% by weight in the oil-in-water emulsion.

The oil-in-water emulsion of the present invention can be prepared, for example, as follows. Laurin fats and oils, SL
An oil phase is obtained by adding and mixing the S-containing fat and oil, cocoa butter, and if necessary, other fat and oil and a lipophilic emulsifier. on the other hand,
A milk phase is obtained by mixing milk solids, sugars, starches, taste components, and if necessary, a hydrophilic emulsifier, an emulsion stabilizer and water.
The obtained oil phase and aqueous phase are mixed by a conventional method to obtain an oil-in-water type pre-emulsion.

Next, this preliminary emulsion is subjected to a homogenization treatment by a homogenizer. As such a homogenizer, a high-pressure homogenizer, a centrifugal homogenizer, an ultrasonic homogenizer or the like can be used, but a high-pressure homogenizer is generally used. When passing through this homogenizer, the homogenous pressure is appropriately selected depending on the selection of the subsequent sterilization step, but is generally from 20 to 150 kg / cm ^2.
Good pressure.

Next, the homogenized emulsion is sterilized or sterilized by any of the known pasteurization, HTST, and UHT treatments, and then rapidly cooled to 10 ° C. or less to obtain the oil-in-water type of the present invention. An emulsion is obtained.

[0022]

EXAMPLES The present invention will be described in more detail with reference to examples of the present invention, but the present invention is not limited to these examples. [Preparation example of SLS-containing fats and oils] JP-A-63-273485
Based on the description in JP-A No. 195, a safflower oil and stearic acid are subjected to 1,3-regiospecific transesterification in the presence of a lipase to remove fatty acids, and then a medium-melting-point fraction is fractionated by solvent fractionation. And by purifying this, SLS
A fat containing oil was produced.

This SLS-containing fat or oil has a β-position (2 position)
Is linoleic acid, and the α-position (1,3 position) contains 62% of triglyceride composed of stearic acid (by high performance liquid chromatography analysis). Example 1 24 parts by weight of hardened coconut oil having a rising melting point of 35 ° C., 6 parts by weight of the SLS-containing oil and fat obtained in the above preparation example, and deodorized cocoa butter 5
Parts by weight and 10 parts by weight of hardened soybean oil (rising temperature: 36 ° C.) were mixed and dissolved by heating at 60 ° C. To this, 0.1 part by weight of glycerin monostearate, 0.1 part by weight of sorbitan fatty acid monooleate and 0.1 part by weight of soybean lecithin were added and dissolved to prepare an oil phase.

On the other hand, sucrose fatty acid ester (HLB11)
0.2 parts by weight, 5 parts by weight of skim milk powder and 0.1 parts by weight of sodium hexametaphosphate were mixed with 49.4 parts by weight of water and heated and dissolved at 60 ° C. to obtain an aqueous phase. The oil phase and the aqueous phase were mixed and preliminarily emulsified for 10 minutes while stirring with a propeller stirrer. This pre-emulsion was homogenized under a pressure of 100 kg / cm ² and then subjected to UHT treatment (146 ° C. × 3 seconds) to obtain an oil-in-water emulsion.

This emulsified product was kept at 5 ° C. for 2 months without oil-off, and the emulsified product was stably maintained.
After the above emulsion was cooled to 5 ° C., 8 parts by weight of white sucrose was added, the mixture was charged into a hoverd mixer, and whipped. A fine-grained cream with an overrun of 150% and a long end point width was obtained. Was.

When this cream was nappe-frozen on a cake sponge and left at 15 ° C. for 2 days after thawing, no cracks were observed and the condition was good. Comparative Example 1 An oil-in-water emulsion was prepared in exactly the same composition and method as in Example 1, except that hardened coconut oil having a rising melting point of 35 ° C was used instead of the SLS-containing oil and fat, and the hardened coconut oil was used in a total of 30 parts by weight. I got

When this emulsion was left at 5 ° C., 30
Oil off was seen on the day. In addition, the above-mentioned emulsion was heated at 5 ° C.
Then, 8 parts by weight of white sucrose was added, and the mixture was charged in a hoverd mixer and whipped. The resulting cream had an overrun of 136%, was rough and had a narrow end point. When the cream was nappe-frozen on a cake sponge and left at 15 ° C. for 2 days after thawing, cracks were observed and the condition was poor.

Example 2 15 parts by weight of hardened coconut oil having a rising melting point of 35 ° C., 4 parts by weight of the SLS-containing oil and fat obtained in the above preparation example, and 6 parts by weight of hardened soybean oil (36 ° C. in rising melting point) were mixed and mixed at 60 ° C. And dissolved by heating. To this, 10 parts by weight of sweet chocolate (3.5 parts by weight in terms of cocoa butter) is added and dissolved, and 0.2 part by weight of glycerin monostearate and 0.2 part by weight of sorbitan fatty acid monooleate are further added and dissolved. ,
An oil phase was prepared.

On the other hand, sucrose fatty acid ester (HLB11)
0.2 part by weight, 5 parts by weight of skim milk powder, 15 parts by weight of white sugar and 0.1 part by weight of sodium hexametaphosphate are mixed with 44.
The mixture was mixed with 3 parts by weight and dissolved by heating at 60 ° C. to obtain an aqueous phase.
The oil phase and the aqueous phase were mixed and preliminarily emulsified for 10 minutes while stirring with a propeller stirrer. This preliminary emulsion is
After homogenization under pressure of kg / cm ² , UHT treatment (1
(46 ° C. × 3 seconds) to obtain an oil-in-water emulsion.

This emulsified product was kept at 5 ° C. for 2 months without oil-off, and the emulsified product was stably maintained.
After the emulsion was cooled to 5 ° C., it was charged into a hoverd mixer and whipped.
%, A fine-grained cream with a long end point width was obtained.

When this cream was nappe-frozen on a cake sponge and thawed and allowed to stand at 15 ° C. for 2 days, no cracks were observed and the condition was good. Comparative Example 2 An oil-in-water emulsion was prepared in exactly the same composition and method as in Example 2, except that hardened coconut oil having a rising melting point of 35 ° C was used in place of the SLS-containing fat and oil and the total amount of hardened coconut oil was 19 parts by weight. I got

When this emulsion was left at 5 ° C.,
Oil off was seen on the day. In addition, the above-mentioned emulsion was heated at 5 ° C.
After cooling, the mixture was charged into a hoverd mixer and whipped.
And the end point width was short. In addition, the above cream is nappe-frozen on a cake sponge, and thawed at 15 ° C.
For 2 days, cracks were observed and the condition was poor.

Example 3 8 parts by weight of hardened coconut oil having a rising melting point of 35 ° C. and 5 parts by weight of the SLS-containing oil and fat obtained in the above Preparation Example were mixed and heated and dissolved at 60 ° C. To this, 6 parts by weight of cocoa mass (3 parts by weight in terms of cocoa butter) and 0.2 part by weight of glycerin monostearate were added and dissolved to prepare an oil phase.

On the other hand, 5 parts by weight of skim milk powder, 20 parts by weight of white sugar, 0.1 part by weight of sodium hexametaphosphate and 6 parts by weight of modified starch were mixed with 49.7 parts by weight of water and mixed at 60 ° C.
To obtain an aqueous phase. The oil phase and the aqueous phase were mixed and preliminarily emulsified for 10 minutes while stirring with a propeller stirrer. After homogenizing this pre-emulsion under a pressure of 50 kg / cm ² , it was subjected to UHT treatment (142 ° C. × 3 seconds) and rapidly cooled to 10 ° C. or lower to obtain an oil-in-water emulsion.

This emulsified product was not oil-off even when left at 20 ° C. for 10 days, and the emulsified product was stably maintained. Comparative Example 3 An oil-in-water emulsion was prepared in exactly the same composition and method as in Example 3, except that hardened coconut oil having a rising melting point of 35 ° C. was used in place of the SLS-containing oil and fat and the total amount of hardened coconut oil was 13 parts by weight. I got

When this emulsion was left at 20 ° C.,
Separation took place on the day.

[0037]

The oil-in-water emulsion of the present invention is excellent in emulsification stability and has the unique flavor and mouthfeel of chocolate, even if it is an emulsion based on lauric fat.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-129944 (JP, A) JP-A-2-28641 (JP, A) JP-A-61-67444 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23G 1/00-9/30 A23D 7/00 A23L 1/19 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. An oil-in-water emulsion having an oil content of 10 to 60% by weight, comprising 1 to 54% by weight of a lauric oil or fat.
See contains at least 40% or more of Reno <br/> Lumpur acid or linolenic acid 2 position of triglycerides, and 1 and 3 positions are oil 0.3 to 27% by weight is a number 16 or more saturated fatty acids of carbon, and An oil-in-water emulsion comprising 1 to 15% by weight of cocoa butter.