JP3569094B2

JP3569094B2 - Method for producing O / W emulsion composition having deep body taste

Info

Publication number: JP3569094B2
Application number: JP34871896A
Authority: JP
Inventors: 保雄奥冨; 雅治鶴巻; 幹広金子
Original assignee: Asahi Denka Kogyo KK
Current assignee: Adeka Corp
Priority date: 1996-12-26
Filing date: 1996-12-26
Publication date: 2004-09-22
Anticipated expiration: 2016-12-26
Also published as: JPH10179026A

Description

【０００１】
【発明の属する技術分野】
本発明は、深いこく味を有するＯ／Ｗ乳化組成物の製造方法、詳しくは、長期間保存しても風味の劣化が生じにくい、乳飲料並びに、パン、洋菓子素材用の乳等を主要原料とする食品に関するものである。
【０００２】
【従来の技術及び発明が解決しようとする課題】
従来の乳飲料や、乳等を主要原料とする食品は、例えば、牛乳、脱脂粉乳、バター等の乳製品を用いて製造されている。これらの、乳飲料や、乳等を主要原料とする食品は、流通、販売するために、その製造工程中に加熱殺菌又は滅菌工程を設けているのが通常である。上記加熱殺菌又は滅菌工程は、原料乳製品の風味やこく味を劣化又は低減させる為、従来は、これを補う目的で、原料の乳製品を増量したり、香料を添加しているのが現状である。
このため、上記加熱殺菌又は滅菌工程によっても、こく味の低減しない乳化組成物が望まれていた。
【０００３】
従って、本発明の目的は、深いこく味を有し、加熱殺菌によっても、こく味が劣化や低下することのないＯ／Ｗ乳化組成物を提供することにある。
【０００４】
【課題を解決するための手段】
本発明者等は、鋭意研究した結果、非熟成のナチュラルチーズを冷凍変性させたものを用い、これを水に溶解、乳化し、その後、脂肪球をクラスタリングさせ、二次粒子の体積比率が、特定範囲の比率になるように二次粒子を形成せしめることにより、上記目的を達成し得ることを知見した。
【０００５】
本発明は、上記知見に基づきなされたもので、非熟成の冷凍変性させたナチュラルチーズを、水に溶解、乳化し、その後、脂肪球をクラスタリングさせ、二次粒子の体積比率が、全脂肪球の５〜９０％になるように二次粒子を形成せしめることを特徴とする、Ｏ／Ｗ乳化組成物の製造方法を提供するものである。
【０００６】
【発明の実施の形態】
以下に、本発明のＯ／Ｗ乳化組成物の製造方法について詳述する。
本発明に使用される非熟成の冷凍変性させたナチュラルチーズとは、非熟成のナチュラルチーズ、即ち熟成を行わない生鮮なナチュラルチーズを、冷凍変性させたものである（以下、この非熟成の冷凍変性させたナチュラルチーズを「冷凍ナチュラルチーズ」という）。熟成の進んだ（熟成を行った）ナチュラルチーズを使用した場合には、発酵風味が強くなり、得られるＯ／Ｗ乳化組成物も生乳の持つ新鮮なこく味や乳風味が弱くなるため、本発明においては上記の非熟成のナチュラルチーズが使用される。
【０００７】
上記の非熟成のナチュラルチーズとして好ましいものは、乳脂肪分５０重量％以上及び蛋白質含量４．０重量％以上の非熟成の高脂肪ナチュラルチーズである。
また、このような高脂肪ナチュラルチーズは、通常、水分が４０重量％以下の低水分品である。
【０００８】
上記高脂肪ナチュラルチーズを製造する方法としては、例えば、生乳や脱脂乳、クリーム、バターミルク等を、限外ろ過、超ろ過等の膜濃縮、真空蒸発濃縮又はこれらの組合せにより、好ましくはその体積の５０〜７６％をカットし、濃縮したものを原料として、以下殺菌、均質化、スターター接種、凝固等、ナチュラルチーズの製造の一連の常法により得る方法等が挙げられる。
【０００９】
ここで、上記の非熟成のナチュラルチーズの具体的な製造方法の一例を、下記≪製造例≫に示す。
≪製造例≫
脂肪分３．６重量％、無脂乳固形分８．３重量％の原料生乳をクラリファイヤーにて清浄化後、ＨＩＳＴ熱交換殺菌機にて、７４〜７６℃の温度で１５秒間殺菌し、５５℃に冷却後、続けて遠心分離機で乳脂肪分３０重量％のクリームと脱脂乳とに分離する。
分離されたクリームは、プレート殺菌機にて再度１００℃で３秒間殺菌し、５５℃で真空脱気処理後、限外ろ過濃縮装置を用いて乳脂肪分７０重量％まで濃縮する。
一方、脱脂乳は、超ろ過濃縮装置を用いて、無脂乳固形分１３．６重量％まで濃縮する。
限外ろ過により濃縮されたクリームと、超ろ過により濃縮された脱脂乳とを、クリーム／脱脂乳＝８０／２０（重量比）の割合で混合し、この混合物を掻き取り式熱交換機を用いて、１１５℃で２秒間殺菌し、３０℃まで冷却する。次に、チーズバット内で、この混合物を２２℃において、各種乳酸連鎖菌や各種乳酸かん菌等の培養液からなる１．０重量％のスターター、又は濃縮物１００ｋｇに対して０．６ｇのレンネットを、各々単独で又は双方組み合わせて接種し、均一に混合後、１２〜１６時間静置し凝固させる。凝固物をチーズパット内で攪拌して破砕後、クリーマーで組織を均一なクリーム状とし、７５℃に加熱し、圧力１７５ｋｇ／ｃｍ^２で均質化し、熱い間に充填包装後０〜５℃の冷蔵保管庫で一晩保管して、非熟成のナチュラルチーズを得る。
【００１０】
上記≪製造例≫で得られた非熟成のナチュラルチーズは、乳脂肪分５５．８重量％、水分３３．３重量％、蛋白質８．０重量％、無脂乳固形分１０．９重量％の組成からなり、高脂肪、低水分の組成を有し、生鮮な乳風味を有したものである。
【００１１】
本発明に使用される上記冷凍ナチュラルチーズは、上述のようにして得られた非熟成のナチュラルチーズを、例えば冷凍庫内で冷凍保存する等により、該チーズの凍結温度（凍結点）以下の温度で冷凍変性させたものである。該チーズの凍結温度は、該チーズの水分含量により異なり、該水分含有量が４０重量％程度のものは概ね−７．０〜−１０．０℃であり、３０重量％程度のものは概ね−１６．０〜−１８．０℃である。
【００１２】
本発明においては、上記の非熟成のナチュラルチーズの冷凍変性により、該チーズ中の蛋白質は、水和していた水の一部又は大部分を失い脱水され、その結果、分子内架橋結合が切断されて高次構造が変化し、ポリペプチド鎖の疎水性官能基が分子表面に露出して遊離状態になる為、解凍後に分子間架橋結合を生成しやすい状態にあると考えられる。これにより、得られるＯ／Ｗ乳化組成物における脂肪球がクラスタリングを起こすものと考えられる。
【００１３】
上記冷凍変性の進行程度を判断するには、例えば、上記冷凍ナチュラルチーズを、６０℃程度の温水中に入れ、一定時間、一定強度のプロペラ攪拌により溶解し、その後、６０メッシュ程度のふるいで濾した時のふるい上残存物の量を測定することで容易に行われる。具体的には、冷凍保存の前後で、ふるい上残存物の量に変化が無ければ冷凍変性は進行しておらず、量が増えれば冷凍変性が進行していると判断できる。
【００１４】
上記冷凍変性のための冷凍期間は、冷凍温度や、上記の非熟成のナチュラルチーズの組成により異なるが、概ね、７日間〜２４ヶ月であることが好ましい。該冷凍期間が７日間より短いと、該チーズの冷凍変性が不十分となり、本発明の効果を得難くなり、また、２４ヶ月を越えると、冷凍変性が過度となり、冷凍ナチュラルチーズの溶解、乳化が困難となるので好ましくない。
【００１５】
上記冷凍ナチュラルチーズを水に溶解する際に、通常のプロペラ攪拌を用いる場合には、該チーズの溶解液中において、冷凍したことにより不溶化した該チーズ中のカゼインが存在し、該カゼインは水（温水を含む）に完全には溶解しない。しかし、上記冷凍ナチュラルチーズを水に溶解する際に、有機酸塩類、リン酸塩類及び無機塩類からなる群より選ばれた１種又は２種以上の塩類を添加する方法、又は上記チーズを物理的に破砕する方法（以下、「物理的破砕法」という）、又はこれらの両方法を組み合わせた方法により、上記チーズ（チーズ中のカゼイン）を溶解することができる。
本発明においては、上記溶解液中に上記の不溶化したカゼインを含んでいても、本発明の効果を損なわない限り特に問題ないが、上述のような方法により、上記カゼインを溶解した方が好ましい。
【００１６】
ここで、上記有機酸塩類としては、例えば、クエン酸塩類、酒石酸塩類等が例示され、また上記リン酸塩類としては、例えば、オルトリン酸塩類、ピロリン酸塩類、メタリン酸塩類、ポリリン酸塩類等が例示され、また上記無機塩類としては、例えば、炭酸塩類等が例示され、またこれらの塩類としては、例えば、ナトリウム等から構成された塩が例示される。これらの塩類は、１種を単独で又は２種以上を組み合わせて用いることができる。
また、上記塩類の中でも、リン酸三ナトリウム、メタリン酸ナトリウム、ポリリン酸ナトリウム等のリン酸塩類や、クエン酸ナトリウム、炭酸水素ナトリウム等が特に好ましい。
【００１７】
上記塩類の添加量は、無水物換算で、上記冷凍ナチュラルチーズに対して、好ましくは０．０５〜４．０重量％である。該添加量が、０．０５重量％未満になると、該チーズ中の蛋白質の解膠水和が不十分となり、均一で滑らかなＯ／Ｗ乳化組成物が得られないことがある。また、４．０重量％を越えると、各種塩類特有の塩味、酸臭が発現し、乳風味を損ねることがある。
【００１８】
また、上記物理的破砕法とは、水中において、上記冷凍ナチュラルチーズに高いせん断力や、圧縮力、衝撃力等の物理的力を与えることで、該チーズを破砕し、水和させる方法である。上記物理的力を与えることのできる装置としては、例えば、クイックホモミキサー、ディスパーミキサー〔以上、みずほ工業（株）製〕、スパイラルピンミキサー〔大平洋機工（株）製〕、エバラマイルダー〔（株）荏原製作所製〕等のタービン式混合機や、アトライタ、ユニバーサルミル〔以上、三井三池化工機（株）製〕等の摩砕型ミル等が例示できる。これらの装置は、１種単独で又は２種以上を組み合わせて、上記冷凍ナチュラルチーズの破砕、溶解に使用される。
【００１９】
本発明においては、上記冷凍ナチュラルチーズを、水に溶解し（好ましくは、上述の２種の方法を各々単独に又は適宜組み合わせて用いて水に溶解し）、必要に応じて後述のその他の原料を混合した後、乳化し、その後、脂肪球をクラスタリングさせ、二次粒子（脂肪球の二次粒子）の体積比率が、全脂肪球の５〜９０％、好ましくは１５〜８０％、更に好ましくは３０〜８０％になるように二次粒子を形成させる。
尚、本明細書において「二次粒子」とは、クラスタリングにより形成された平均粒径が５〜１００μｍの脂肪球の集合物をいうものとする。
【００２０】
上記脂肪球のクラスタリングは、上記冷凍ナチュラルチーズの溶解液の単独乳化物、又は必要に応じてその他の原料を混合した乳化物を、一定時間エージングすることにより発生させることができ、所定量の二次粒子を形成した後、平衡状態となる。このときの様子は、粒度分布測定装置を用いることにより、容易に観察、測定することができる。
このように、全脂肪球に対して上記範囲の体積比率である二次粒子を形成することにより、本発明の効果である深いこく味が強く発現する。
【００２１】
上記脂肪球のクラスタリングを生成させるためのエージング期間は、用いる非熟成のナチュラルチーズの組成や冷凍変性の程度、得られるＯ／Ｗ乳化組成物の処方により異なるが、何ら脂肪球のクラスタリングを加速する手段を講じない場合には、短くて、おおよそ１８時間、長くて、５日間程度の時間が必要である。
【００２２】
本発明においては、上記の脂肪球のクラスタリングを加速する一手段として、下記のカルシウムを含有する食品素材及び／又は食品添加物を添加する方法が好ましく用いられる。この方法を用いることにより、得られるＯ／Ｗ乳化組成物のカルシウムイオン濃度が上昇し、これにより、脂肪球がクラスタリングを起こし、二次粒子の形成速度を制御することができる。
【００２３】
上記カルシウムイオン濃度の上昇による二次粒子形成の加速の度合いは、上記のカルシウムを含有する食品素材及び／又は食品添加物の種類、添加量以外に、使用する非熟成のナチュラルチーズの種類や冷凍変性の程度、必要により添加する塩類の種類や量により異なり、一様ではない。このため、上記の二次粒子形成の加速の度合いの効率を最もよくする条件が適宜選択される。
【００２４】
ここで、上記のカルシウムを含有する食品素材及び／又は食品添加物としては、カルシウムイオンを供給できるものであれば特に限定されるものではないが、カルシウム含有量が該食品素材／又は食品添加物１００ｇ当たり概ね５０ｍｇ以上、好ましくは３００ｍｇ以上のものが望ましい。
【００２５】
このようなカルシウムを含有する食品素材の例としては、例えば、牛乳、クリーム、脱脂乳、脱脂粉乳、ホエイパウダー、バターミルクパウダー等の乳製品や、生乳から分離した乳清ミネラル、ミルクカルシウム等が例示される。また、上記のカルシウムを含有する食品添加物の例としては、例えば、炭酸カルシウム、硫酸カルシウム、クエン酸カルシウム、乳酸カルシウム等が例示される。
【００２６】
更に、本発明においては、上記の脂肪球のクラスタリングを加速する別の手段として、１段圧力と２段圧力との比率が、２段圧力／１段圧力＝０．２〜０．９となるように、２段式高圧バルブホモジナイザーで均質化する方法が好ましく用いられる。
【００２７】
上記高圧バルブホモジナイザーとしては、２段式であれば、その機種、バルブ形状共に特に限定されるものではなく、乳製品製造に一般的に用いられているものが用いられる。通常行われる乳製品製造では、１段圧力と２段圧力との比率は、２段圧力／１段圧力＝０．１〜０．２未満となるのが一般的である。これに対し、本発明では、２段圧力／１段圧力＝０．２〜０．９となるように、２段圧力を高め、１段圧力に近づけている。このような比率で均質化することで本発明の効果は向上する。この理由は、１段目で均質化され細かくなった脂肪球が、続けて１段圧力に比較的近い圧力で処理されることで、脂肪球表面の界面活性物質の膜が歪みや損傷を受け、クラスタリングを起こしやすい状態となるためと考えられる。
【００２８】
本発明においては、上記の非熟成のナチュラルチーズを冷凍変性させて、クラスタリングを起こしやすい状態としている。そのため、通常、強制的なクラスタリングが発生するカルシウムイオン濃度よりも、遥かに低いカルシウムイオン濃度で、二次粒子の形成を加速することができる。また、２段式高圧バルブホモジナイザーでの均質化時も、比較的小さな圧力比率（２段圧力／１段圧力）で、二次粒子の形成を加速することができる。
【００２９】
本発明においては、上述したように、上記脂肪球をクラスタリングさせ、二次粒子の体積比率が、全脂肪球の５〜９０％、好ましくは１５〜８０％、更に好ましくは３０〜８０％になるように二次粒子を形成させる。該二次粒子の体積比率が５％未満であると、こく味の発現が弱くなり、また、９０％を越えると、Ｏ／Ｗ乳化組成物の乳化安定性が損なわれる。
【００３０】
上記の二次粒子の体積比率の測定方法は、例えば、次の方法が挙げられ、該方法にて容易に測定、算出できる。即ち、得られたＯ／Ｗ乳化組成物の粒度分布を体積を基準に測定し、この粒度分布を（分布１）とする。次に、該Ｏ／Ｗ乳化組成物を、出力３５ｗ、周波数４７ｋＨｚの超音波分散器を用いて超音波分散を行い、６０秒おきに粒度分布を測定する。分布に変化がなくなり、平衡に達した粒度分布を（分布２）とする。これにより、二次粒子が消滅し、クラスタリング発生前の一次粒子のみによる粒度分布を測定できる。（分布１）から（分布２）を減じ、（分布１）から消失した差分分布の割合を二次粒子の体積比率とする。
【００３１】
本発明において、上記冷凍ナチュラルチーズを水に溶解した後、必要に応じて混合されるその他の原料としては、動植物油脂類、乳化剤、増粘安定剤、甘味料、香料、着色料等が挙げられる。これらの他の原料は、目的に応じて適宜使用することができる。
【００３２】
本発明においては、上記冷凍ナチュラルチーズを水に溶解し、必要に応じてその他の原料を混合し、乳化して予備乳化物を形成し、更に、該予備乳化物に、予備均質化処理、殺菌及び／又は滅菌処理、均質化処理を行い、低温（例えば、５〜１０℃）まで冷却後、無菌充填機にて充填し、低温（例えば、５℃）の冷蔵庫内でエージングすることにより、好ましいＯ／Ｗ乳化組成物を得ることができる。
【００３３】
更に、本発明においては、上記冷凍ナチュラルチーズ及び乳化剤を含む水相、及び油相を形成し、該水相と該油相と混合、乳化した予備乳化物を用いた場合に、良好で深いこく味を持ったＯ／Ｗ乳化組成物を得ることができる。
【００３４】
本発明の製造方法により得られたＯ／Ｗ乳化組成物は、長期間保存しても風味の劣化が生じにくい、乳飲料並びに、パン、洋菓子素材用の乳等を主要原料とする食品等に広く用いることができる。
【００３５】
【実施例】
以下に実施例及び比較例を挙げ、本発明を更に詳しく説明するが、本発明はこれらの実施例に限定されるものではない。
【００３６】
≪実施例１≫
７３．４２重量％の温水（６０℃）に、トリポリリン酸Ｎａを０．０５重量％（対冷凍ナチュラルチーズ０．２５重量％）を溶解後、乳化剤としてショ糖脂肪酸エステル（ＨＬＢ１６）を０．０３重量％を均一に分散して分散液とした。次に、前記《製造例》に従って製造した非熟成のナチュラルチーズを用い、これを−１８℃にて６０日間冷凍保存品して冷凍変性させた、乳脂肪分５５．８％、無脂乳固形分１０．９％の冷凍ナチュラルチーズ２０．０重量％を上記分散液に投入し、６０℃まで加温した後、３０分間混合攪拌して該冷凍ナチュラルチーズを溶解、乳化した。その後、更に、６．５０重量％の砂糖を溶解後、予備乳化物を得た。
次に、この予備乳化物を６０℃の温度で、２０ｋｇｆ／ｃｍ^２の圧力で予備均質化し、直ちに１３０℃にて３秒間のＵＨＴ処理を行い、６０℃の温度で１段１００−２段９０ｋｇｆ／ｃｍ^２の圧力（２段／１段比０．９０）で再度均質化し、１０℃に冷却後、無菌充填機にて充填し、５℃の冷蔵庫中で２４時間エージングして、Ｏ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の５８．４％、粘度が２０ｃｐｓ／５．０℃、乳脂肪分１１．２重量％、無脂乳固形分２．２重量％の乳飲料であり、乳風味は、牛乳に酷似した、良好で深いこく味を有していた。（下記〔表１〕参照）
【００３７】
≪実施例２≫
１段１００−２段６０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．６０）で均質化した以外は、実施例１と同一配合、同一工程にてＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の４４．８％、粘度が１５ｃｐｓ／５．０℃、乳脂肪分１１．２重量％、無脂乳固形分２．２重量％の乳飲料であり、乳風味は、実施例１で得られたＯ／Ｗ乳化組成物と同様に、牛乳に酷似した、良好で深いこく味を有していた。（下記〔表１〕参照）
【００３８】
≪実施例３≫
１段１００−２段２０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．２０）で均質化し、また後、５℃の冷蔵庫中で７２時間エージングした以外は、実施例１と同一配合、同一工程にてＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の３６．２％、粘度が１５ｃｐｓ／５．０℃、乳脂肪分１１．２重量％、無脂乳固形分２．２重量％の乳飲料であり、乳風味は、実施例１で得られたＯ／Ｗ乳化組成物と同様に、牛乳に酷似した、良好で深いこく味を有していた。（下記〔表１〕参照）
【００３９】
≪実施例４≫
７３．４７重量％の温水（６０℃）に、ショ糖脂肪酸エステル（ＨＬＢ１６）０．０３重量％を均一に分散して分散液とした。次に、実施例１で使用したものと同一の冷凍ナチュラルチーズ２０．０重量％を上記分散液に投入し、６０℃まで加温し、１０分間混合攪拌した後、大平洋機工（株）製スパイラルピンミキサー（ＳＰＭ−１５Ｗ型）を用いて、６０℃にて３０分間循環、粉砕溶解した。続いて、６．５０重量％の砂糖を溶解して、予備乳化物を得た。
次に、この予備乳化物を６０℃の温度で、２０ｋｇｆ／ｃｍ^２の圧力で予備均質化し、直ちに１３０℃にて３秒間のＵＨＴ処理を行い、６０℃の温度で１段１００−２段６０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．６０）で再度均質化し、１０℃に冷却後、無菌充填機にて充填し、５℃の冷蔵庫中で２４時間エージングして、Ｏ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の７４．７％、粘度が２５ｃｐｓ／５．０℃、乳脂肪分１１．２重量％、無脂乳固形分２．２重量％の乳飲料であり、乳風味は、牛乳に酷似した、良好で深いこく味を有していた。（下記〔表１〕参照）
【００４０】
≪比較例１≫
冷凍ナチュラルチーズに替えて、同一工程より得た、同一組成の冷蔵ナチュラルチーズ（冷凍履歴無し）を用いた以外は全て実施例１と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の形成がほとんど見られず、（体積比率が全脂肪球の０．１％）、粘度が１２ｃｐｓ／５．０℃、組成は、実施例１で得られたＯ／Ｗ乳化組成物と同じ乳脂肪分１１．２重量％、無脂乳固形分２．２重量％の乳飲料であるが、乳風味は、実施例１で得られたＯ／Ｗ乳化組成物の様な、牛乳に酷似した、深いこく味を有しておらず、淡白な風味であった。（下記〔表１〕参照）
【００４１】
【表１】

【００４２】
実施例１〜４及び比較例１で得られたＯ／Ｗ乳化組成物について、下記の１０人の判定者で、こく味についての官能試験を常法（Ｋｒａｍｅｒの順位法）により下記判定基準に従って実施した。その結果を下記〔表２〕に示す。
判定基準・・乳のこく味を強く感じる順に１〜５の順位をつける。
判定者・・・１０名〔男性５名（Ｍ１〜Ｍ５）、女性５名（Ｆ１〜Ｆ５）〕
【００４３】
【表２】

【００４４】
Ｋｒａｍｅｒの順位法では、判定者数（ｎ）＝１０及び実験試料数（ｔ）＝５の場合は、各順位合計の値（Ｔｉ）が、２０〜４０の範囲を外れると危険率５％で有意差があるといえる。
実施例１〜４で得られたＯ／Ｗ乳化組成物の各順位合計の値は、全て２０〜４０の範囲内にある為、各実験試料間に有意差が無いが、比較例１で得られたＯ／Ｗ乳化組成物の順位合計の値は４７で２０〜４０の範囲を越えている。従って、実施例１〜４で得られたＯ／Ｗ乳化組成物は、比較例１で得られたＯ／Ｗ乳化組成物と比較して、有意にこく味が強いといえる。
【００４５】
≪実施例５≫
４３．３重量％の温水（６０℃）に、ヘキサメタリン酸Ｎａを０．４０重量％（対冷凍ナチュラルチーズ１．１４重量％）を溶解後、乳化剤としてショ糖脂肪酸エステル（ＨＬＢ１１）０．２０重量％及びポリグリセリンモノステアレート（ＨＬＢ１３．４）０．１０重量％を均一に分散して分散液とした。次に、実施例１で用いたものと同一の乳脂肪分５５．８重量％、無脂乳固形分１０．９重量％の冷凍ナチュラルチーズ（−１８℃にて６０日間冷凍保存品）３５．０重量％を上記分散液に投入し、６０℃まで加温し、１０分間混合攪拌した後、大平洋機工（株）製スパイラルピンミキサー（ＳＰＭ−１５Ｗ型）を用いて、６０℃にて３０分間循環粉砕溶解した。その後、更に、２１．０重量％の脱塩ホエイパウダーを溶解して、予備乳化物を得た。
次に、この予備乳化物を６０℃の温度で２０ｋｇｆ／ｃｍ^２の圧力で予備均質化し、直ちに１３０℃にて３秒間のＵＨＴ処理を行い、６０℃の温度で、１段１５０−２段１２０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．８０）で再度均質化し、１０℃に冷却後、無菌充填機にて充填し、５℃の冷蔵庫中で２４時間エージングして、Ｏ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の５５．６％、粘度が１７０ｃｐｓ／５．０℃、乳脂肪分１９．５重量％、無脂乳固形分２４．８重量％の合成濃縮乳状組成物で、３倍濃縮乳と同等の組成を持ち、還元した後の乳風味は、牛乳に酷似した、良好で深いこく味を有しており、飲料として、また、調理、製菓、製パン用に牛乳代替品として使用し得るものであった。（下記〔表３〕参照）
【００４６】
≪実施例６≫
実施例５で用いた脱塩ホエイパウダーに替えて、未脱塩ホエイパウダーを用い、またＵＨＴ処理後の均質化を１段１５０−２段４０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．２７）で行った以外は、全て実施例５と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の６２．３％、粘度が１８０ｃｐｓ／５．０℃、乳脂肪分１９．５重量％、無脂乳固形分２４．８重量％で３倍濃縮乳と同等の組成を持ち、還元した後の乳風味は、実施例５で得られたＯ／Ｗ乳化組成物と同様に、良好な深いこく味を有していた。（下記〔表３〕参照）
【００４７】
≪実施例７≫
実施例５で用いた脱塩ホエイパウダーに替えて、未脱塩ホエイパウダーを用いた以外は、全て実施例５と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の７２．１％、粘度が１８０ｃｐｓ／５．０℃、乳脂肪分１９．５重量％、無脂乳固形分２４．８重量％で３倍濃縮乳と同等の組成を持ち、還元した後の乳風味は、実施例５で得られたＯ／Ｗ乳化組成物と同様に、良好な深いこく味を有していた。（下記〔表３〕参照）
【００４８】
≪実施例８≫
ＵＨＴ処理後の均質化を１段１５０−２段４０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．２７）で行った以外は、全て実施例５と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の３６．４％、粘度が１２０ｃｐｓ／５．０℃、乳脂肪分１９．５重量％、無脂乳固形分２４．８重量％で３倍濃縮乳と同等の組成を持ち、還元した後の乳風味は、実施例５で得られたＯ／Ｗ乳化組成物と同様に、良好な深いこく味を有していた。（下記〔表３〕参照）
【００４９】
≪比較例２≫
冷凍ナチュラルチーズに替えて、同一工程より得た、同一組成の冷蔵ナチュラルチーズ（冷凍履歴無し）を用い、また脱塩ホエイパウダーに替えて、未脱塩ホエイパウダーを用いた以外は全て実施例５と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の形成が全く見られず、（体積比率が全脂肪球の０．０％）、粘度が９０ｃｐｓ／５．０℃、乳脂肪分１９．５重量％、無脂乳固形分２４．８重量％で、実施例５で得られたＯ／Ｗ乳化組成物と同一の組成を有していたが、還元した後の乳風味は、実施例５で得られたＯ／Ｗ乳化組成物の様な深いこく味を有しておらず、淡白な風味であった。（下記〔表３〕参照）
【００５０】
【表３】

【００５１】
実施例５〜８及び比較例２で得られたＯ／Ｗ乳化組成物を水で３倍に還元したものについて、下記の１０人の判定者で、こく味についての官能試験を常法（Ｋｒａｍｅｒの順位法）により下記判定基準に従って実施した。その結果を下記〔表４〕に示す。
判定基準・・乳のこく味を強く感じる順に１〜５の順位をつける。
判定者・・・１０名〔男性５名（Ｍ１〜Ｍ５）、女性５名（Ｆ１〜Ｆ５）〕
【００５２】
【表４】

【００５３】
前記〔表２〕と同様に、判定者数（ｎ）＝１０及び実験試料数（ｔ）＝５の場合は、各順位合計の値（Ｔｉ）が、２０〜４０の範囲を外れると危険率５％で有意差があるといえる。
実施例５〜８で得られたＯ／Ｗ乳化組成物の各順位合計の値は、全て２０〜４０の範囲内にあるが、比較例２で得られたＯ／Ｗ乳化組成物の順位合計の値は４６で２０〜４０の範囲を越えている。従って、実施例５〜８で得られたＯ／Ｗ乳化組成物は、比較例２で得られたＯ／Ｗ乳化組成物と比較して、有意にこく味が強いといえる。
【００５４】
≪実施例９≫
上昇融点３６℃のナタネ硬化油３０．７重量％、パーム核油１１．０重量％を溶融混合し、これにソルビタンモノステアレート０．２重量％を溶解し、６０℃まで加温して、油相を調製した。
これとは別に、４３．４重量％の温水（６０℃）に、ヘキサメタリン酸Ｎａ０．１０重量％及びリン酸三Ｎａ０．２０重量％を溶解後、ショ糖脂肪酸エステル（ＨＬＢ１１）０．３０重量％及びポリグリセリンモノオレート（ＨＬＢ１３）０．２０重量％を均一に分散して分散液とした。その後、実施例１で用いたものと同一の乳脂肪分５５．８重量％、無脂乳固形分１０．９重量％の冷凍ナチュラルチーズ（−１８℃にて６０日間冷凍保存品）１０．０重量％を上記分散液に投入し、６０℃まで加温し、１０分間混合攪拌した後、大平洋機工（株）製スパイラルピンミキサー（ＳＰＭ−１５Ｗ型）を用いて、６０℃にて３０分間循環、粉砕溶解した。次いで、３．９重量％の脱脂粉乳を溶解後、混合攪拌して、水相を調製した。
上記水相と、上記油相とを、３０分間混合攪拌して予備乳化物を得た。次に、この予備乳化物を６０℃の温度で５０ｋｇｆ／ｃｍ^２の圧力で予備均質化し、直ちに１３０℃にて３秒間のＵＨＴ処理を行い、６０℃の温度で１段１００−２段８０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．８０）で再度均質化し、１０℃に冷却後、無菌充填機にて充填し、５℃の冷蔵庫中で２４時間エージングして、Ｏ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の５４．１％、粘度が６０ｃｐｓ／５．０℃で、乳脂肪分３．３重量％、無脂乳固形分４．９重量％の気泡性乳化脂（いわゆるホイップクリーム）であった。このＯ／Ｗ乳化組成物１００重量部に、砂糖１０重量部を添加して、縦型ミキサーにてホイップさせたところ、オーバーラン１１５％で、キメ、保形性（１５℃、２４時間後）とも良好であった。また、このＯ／Ｗ乳化組成物（気泡性乳化脂）は、生乳様の深く、濃厚なこく味を有していた。（下記〔表５〕参照）
【００５５】
≪実施例１０≫
水相を調製時に、温水の量を４３．０５重量％とし、脱脂粉乳と共に０．３５重量％のミルクカルシウム（乳清ミネラルを精製し、カルシウム含量を１８重量％に高めたもの）を添加し、またＵＨＴ処理後の均質化を１段１００−２段２０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．２０）で行った以外は全て実施例９と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の６１．９％、粘度が７０ｃｐｓ／５．０℃で、実施例９で得られたＯ／Ｗ乳化組成物と同等の組成を持つ気泡性乳化脂（いわゆるホイップクリーム）であった。このＯ／Ｗ乳化組成物１００重量部に、砂糖１０重量部を添加して、縦型ミキサーにてホイップさせたところ、オーバーラン１１２％で、キメ、保形性ともに良好であった。また、このＯ／Ｗ乳化組成物（気泡性乳化脂）は、実施例９で得られたＯ／Ｗ乳化組成物と同様に、良好な深いこく味を有していた。（下記〔表５〕参照）
【００５６】
≪実施例１１≫
水相を調製時に、温水の量を４３．０５重量％とし、脱脂粉乳と共に０．３５重量％のミルクカルシウム（乳清ミネラルを精製し、カルシウム含量を１８重量％に高めたもの）を添加した以外は全て実施例９と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の６７．８％、粘度が７５ｃｐｓ／５．０℃で、実施例９で得られたＯ／Ｗ乳化組成物と同等の組成を持つ気泡性乳化脂（いわゆるホイップクリーム）であった。このＯ／Ｗ乳化組成物１００重量部に、砂糖１０重量部を添加して、縦型ミキサーにてホイップさせたところ、オーバーラン１０９％で、キメ、保形性ともに良好であった。また、このＯ／Ｗ乳化組成物（気泡性乳化脂）は、実施例９で得られたＯ／Ｗ乳化組成物と同様に、良好な深いこく味を有していた。（下記〔表５〕参照）
【００５７】
≪実施例１２≫
ＵＨＴ処理後の均質化を１段１００−２段２０ｋｇｆ／ｃｍ^２の圧力（２段／１段比＝０．２０）で行った以外は全て実施例９と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の４７．３％、粘度が６５ｃｐｓ／５．０℃で、実施例９で得られたＯ／Ｗ乳化組成物と同等の組成を持つ気泡性乳化脂（いわゆるホイップクリーム）であった。このＯ／Ｗ乳化組成物１００重量部に、砂糖１０重量部を添加して、縦型ミキサーにてホイップさせたところ、オーバーラン１１８％で、キメ、保形性ともに良好であった。また、このＯ／Ｗ乳化組成物（気泡性乳化脂）は、実施例９で得られたＯ／Ｗ乳化組成物と同様に、良好な深いこく味を有していた。（下記〔表５〕参照）
【００５８】
≪比較例３≫
水相調製時に、４２．７重量％の温水を用い、冷凍ナチュラルチーズ（６０日間冷凍保存品）に替えて、同一工程より得た、同一組成の冷蔵ナチュラルチーズ（冷凍履歴無し）を用い、またミルクカルシウムの添加量を０．７０重量％に倍増した以外は全て実施例１１と同様の配合及び製造方法でＯ／Ｗ乳化組成物を得た。
得られたＯ／Ｗ乳化組成物は、二次粒子の体積比率が全脂肪球の０．４％、粘度が４０ｃｐｓ／５．０℃で、実施例９で得られたＯ／Ｗ乳化組成物と同等の組成を持つ気泡性乳化脂（いわゆるホイップクリーム）であった。このＯ／Ｗ乳化組成物１００重量部に、砂糖１０重量部を添加して、縦型ミキサーにてホイップさせたところ、オーバーラン１２５％で、キメ、保形性ともに良好であった。
しかし、このＯ／Ｗ乳化組成物には、実施例９〜１２で得られたＯ／Ｗ乳化組成物の様な、深く、濃厚なこく味は認められなかった。（下記〔表５〕参照）
【００５９】
【表５】

【００６０】
実施例９〜１２及び比較例３で得られたＯ／Ｗ乳化組成物（気泡性乳化組成物）１００重量部に、砂糖１０重量部を添加して、縦型ミキサーにてホイップさせたものについて、下記の１０人の判定者で、こく味についての官能試験を常法（Ｋｒａｍｅｒの順位法）により下記判定基準に従って実施した。その結果を下記〔表６〕に示す。
判定基準・・乳のこく味を強く感じる順に１〜５の順位をつける。
判定者・・・１０名〔男性５名（Ｍ１〜Ｍ５）、女性５名（Ｆ１〜Ｆ５）〕
【００６１】
【表６】

【００６２】
前記〔表２〕と同様に、判定者数（ｎ）＝１０及び実験試料数（ｔ）＝５の場合は、各順位合計の値（Ｔｉ）が、２０〜４０の範囲を外れると危険率５％で有意差があるといえる。
実施例９〜１２で得られたＯ／Ｗ乳化組成物の各順位合計の値は、全て２０〜４０の範囲内にあるが、比較例３で得られたＯ／Ｗ乳化組成物の順位合計の値は４５で２０〜４０の範囲を越えている。従って、実施例９〜１２で得られたＯ／Ｗ乳化組成物は、比較例３で得られたＯ／Ｗ乳化組成物と比較して、有意にこく味が強いといえる。
【００６３】
【発明の効果】
本発明の製造方法によれば、深いこく味を有し、加熱殺菌によっても、こく味が劣化や低下することのないＯ／Ｗ乳化組成物を得ることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing an O / W emulsified composition having a deep kokumi, and more particularly, to a milk beverage, a bread, a milk for a pastry material, etc., which does not easily deteriorate in flavor even when stored for a long period of time. Related to food.
[0002]
Problems to be solved by the prior art and the invention
2. Description of the Related Art Conventional milk drinks and foods using milk as a main raw material are manufactured using milk products such as milk, skim milk powder and butter, for example. In order to distribute and sell such milk drinks and foods containing milk as a main raw material, a heat sterilization or sterilization step is usually provided during the production process. Conventionally, the above heat sterilization or sterilization step is to increase or reduce the amount of raw material dairy products or to add flavors in order to supplement or reduce the flavor or body taste of raw dairy products. It is.
For this reason, an emulsified composition that does not reduce the body taste even by the heat sterilization or sterilization step has been desired.
[0003]
Therefore, an object of the present invention is to provide an O / W emulsified composition that has a deep body taste and does not deteriorate or decrease even when heated and sterilized.
[0004]
[Means for Solving the Problems]
The present inventors have conducted intensive studies and found that a non-aged natural cheese obtained by freezing and denaturation was used, dissolved in water, emulsified, and then fat globules were clustered, and the volume ratio of the secondary particles was It has been found that the above object can be achieved by forming secondary particles so as to have a specific range of ratio.
[0005]
The present invention has been made based on the above-described findings, and dissolves and emulsifies non-aged, frozen and denatured natural cheese in water, then clusters fat globules, and the volume ratio of secondary particles is the total fat globules. It is intended to provide a method for producing an O / W emulsified composition, characterized in that secondary particles are formed so as to be 5 to 90% of the composition.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for producing the O / W emulsion composition of the present invention will be described in detail.
The non-aged, frozen and denatured natural cheese used in the present invention is a non-aged natural cheese, that is, a fresh natural cheese that is not ripened and is freeze-denatured (hereinafter, this unaged frozen cheese). Denatured natural cheese is called "frozen natural cheese." When aged (aged) natural cheese is used, the fermented flavor becomes stronger, and the resulting O / W emulsified composition also becomes weaker in the fresh body and milk flavors of raw milk. In the present invention, the above-mentioned unripe natural cheese is used.
[0007]
Preferred as the above-mentioned unripe natural cheese is unripe high-fat natural cheese having a milk fat content of 50% by weight or more and a protein content of 4.0% by weight or more.
Such a high-fat natural cheese is usually a low-moisture product having a water content of 40% by weight or less.
[0008]
As a method for producing the high-fat natural cheese, for example, raw milk or skim milk, cream, buttermilk, etc., ultrafiltration, membrane concentration such as ultrafiltration, vacuum evaporation concentration or a combination thereof, preferably its volume A method obtained by cutting and concentrating 50 to 76% of the above as a raw material and obtaining it by a series of ordinary methods for producing natural cheese, such as sterilization, homogenization, starter inoculation, and coagulation, is described below.
[0009]
Here, an example of a specific method for producing the above-mentioned unripened natural cheese is shown in the following {Production Example}.
≪Production example≫
Raw material milk having a fat content of 3.6% by weight and a non-fat milk solid content of 8.3% by weight is cleaned with a clarifier, and then sterilized with a HIST heat exchange sterilizer at a temperature of 74 to 76 ° C for 15 seconds. After cooling to 55 ° C., the mixture is subsequently separated into a cream having a milk fat content of 30% by weight and skim milk using a centrifuge.
The separated cream is sterilized again by a plate sterilizer at 100 ° C. for 3 seconds, vacuum-degassed at 55 ° C., and then concentrated to a milk fat content of 70% by weight using an ultrafiltration and concentration device.
On the other hand, skim milk is concentrated to 13.6% by weight of non-fat milk solids using an ultrafiltration and concentration device.
The cream concentrated by ultrafiltration and the skim milk concentrated by ultrafiltration are mixed in a cream / skim milk ratio of 80/20 (weight ratio), and the mixture is scraped using a scraping heat exchanger. Sterilize at 115 ° C for 2 seconds and cool to 30 ° C. Next, in a cheese vat, the mixture was heated at 22 ° C. to a 1.0% by weight starter comprising a culture solution of various lactic acid bacterium and various lactobacilli, or 0.6 g of renthium per 100 kg of the concentrate. The nets are inoculated individually or in combination of both, and after mixing uniformly, allowed to stand for 12 to 16 hours to solidify. After the coagulated product was stirred and crushed in a cheese pad, the tissue was made into a uniform cream with a creamer, heated to 75 ° C., and the pressure was 175 kg / cm. ² After filling and packaging while hot, store in a refrigerated storage at 0-5 ° C. overnight to obtain unripe natural cheese.
[0010]
The unripened natural cheese obtained in the above {Production Example} has a milk fat content of 55.8% by weight, a water content of 33.3% by weight, a protein of 8.0% by weight, and a non-fat milk solids of 10.9% by weight. It has a composition of high fat and low moisture, and has a fresh milky flavor.
[0011]
The frozen natural cheese used in the present invention is prepared by storing the unripened natural cheese obtained as described above in a freezer at a temperature lower than the freezing temperature (freezing point) of the cheese. It is frozen and denatured. The freezing temperature of the cheese varies depending on the water content of the cheese. The temperature at which the water content is about 40% by weight is approximately -7.0 to -10.0 ° C, and the temperature at which the water content is approximately 30% by weight is approximately- 16.0 to -18.0 ° C.
[0012]
In the present invention, due to the freeze denaturation of the unripened natural cheese, the protein in the cheese loses part or most of the hydrated water and is dehydrated, and as a result, intramolecular cross-links are broken. As a result, the higher-order structure is changed, and the hydrophobic functional group of the polypeptide chain is exposed to the molecular surface to be in a free state, so that it is considered that an intermolecular cross-linking is easily generated after thawing. Thereby, it is considered that fat globules in the obtained O / W emulsion composition cause clustering.
[0013]
In order to determine the degree of progress of the freeze denaturation, for example, the frozen natural cheese is placed in warm water of about 60 ° C., dissolved for a certain period of time by stirring with a propeller of a certain strength, and then filtered through a sieve of about 60 mesh. This is easily done by measuring the amount of residue on the sieve at the time of sifting. Specifically, if there is no change in the amount of the residue on the sieve before and after the freezing and storage, it can be determined that the freezing and denaturation has progressed.
[0014]
The freezing period for the freezing and denaturation varies depending on the freezing temperature and the composition of the unripened natural cheese, but is generally preferably 7 days to 24 months. If the freezing period is shorter than 7 days, the freezing and denaturation of the cheese becomes insufficient, and the effect of the present invention is hardly obtained. If the freezing period exceeds 24 months, the freezing and denaturation becomes excessive and the dissolution and emulsification of the frozen natural cheese Is not preferable because it becomes difficult.
[0015]
When the above-mentioned frozen natural cheese is dissolved in water by using ordinary propeller stirring, casein in the cheese that has been insolubilized by freezing is present in the solution of the cheese, and the casein is dissolved in water ( Insoluble in warm water). However, when dissolving the frozen natural cheese in water, a method of adding one or more salts selected from the group consisting of organic acid salts, phosphates and inorganic salts, or physically dissolving the cheese The cheese (casein in cheese) can be dissolved by a method of crushing into cheese (hereinafter, referred to as “physical crushing method”) or a method combining these two methods.
In the present invention, there is no particular problem as long as the effect of the present invention is not impaired even if the insoluble casein is contained in the solution, but it is preferable to dissolve the casein by the method described above.
[0016]
Here, examples of the above-mentioned organic acid salts include citrate salts, tartrate salts and the like, and examples of the above-mentioned phosphate salts include orthophosphates, pyrophosphates, metaphosphates, polyphosphates and the like. Examples of the inorganic salts include, for example, carbonates and the like, and examples of these salts include salts composed of sodium and the like. These salts can be used alone or in combination of two or more.
Further, among the above salts, phosphates such as trisodium phosphate, sodium metaphosphate, and sodium polyphosphate, sodium citrate, and sodium hydrogen carbonate are particularly preferable.
[0017]
The amount of the salt added is preferably 0.05 to 4.0% by weight, calculated as anhydride, based on the frozen natural cheese. If the amount is less than 0.05% by weight, the protein in the cheese may be insufficiently peptized and hydrated, and a uniform and smooth O / W emulsion composition may not be obtained. On the other hand, when the content exceeds 4.0% by weight, a salty taste and an acid odor peculiar to various salts appear, which may impair the milky taste.
[0018]
In addition, the physical crushing method is a method of crushing and hydrating the frozen natural cheese by applying a high shear force to the frozen natural cheese, or a physical force such as a compressive force or an impact force in water. . Examples of the device capable of giving the physical force include a quick homomixer, a disperser mixer (manufactured by Mizuho Industry Co., Ltd.), a spiral pin mixer (manufactured by Taiyo Kiko Co., Ltd.), and an Ebara Milder [( And a mill-type mill such as an attritor and a universal mill [all manufactured by Mitsui Miike Kakoki Co., Ltd.]. These devices are used alone or in combination of two or more to crush and dissolve the frozen natural cheese.
[0019]
In the present invention, the above-mentioned frozen natural cheese is dissolved in water (preferably, dissolved in water using the above-mentioned two methods individually or in an appropriate combination), and if necessary, other raw materials described below. After emulsification, the fat globules are clustered, and the volume ratio of the secondary particles (the secondary particles of the fat globules) is 5 to 90% of the total fat globules, preferably 15 to 80%, more preferably. Is used to form secondary particles so as to be 30 to 80%.
In the present specification, “secondary particles” refers to an aggregate of fat globules having an average particle size of 5 to 100 μm formed by clustering.
[0020]
The clustering of the fat globules can be generated by aging a single emulsion of the solution of the frozen natural cheese alone or an emulsion obtained by mixing other ingredients as necessary for a predetermined time, and a predetermined amount of After forming the secondary particles, an equilibrium state is reached. The state at this time can be easily observed and measured by using a particle size distribution measuring device.
Thus, by forming the secondary particles having a volume ratio in the above range with respect to the total fat globules, the deep kokumi, which is the effect of the present invention, is strongly exhibited.
[0021]
The aging period for generating the fat globule clustering depends on the composition of the unripened natural cheese used, the degree of freeze denaturation, and the formulation of the obtained O / W emulsified composition, but accelerates the fat globule clustering at all. If no measures are taken, a short time of about 18 hours and a long time of about 5 days are required.
[0022]
In the present invention, as a means for accelerating the above-described fat globule clustering, the following method of adding a calcium-containing food material and / or food additive is preferably used. By using this method, the calcium ion concentration of the obtained O / W emulsified composition is increased, whereby the fat globules undergo clustering and the formation rate of secondary particles can be controlled.
[0023]
The degree of acceleration of the secondary particle formation due to the increase in the calcium ion concentration depends on the type and amount of the unripe natural cheese to be used and the type of unripe natural cheese used in addition to the type and amount of the food material and / or food additive containing calcium. The degree of denaturation varies depending on the type and amount of salts added as required, and is not uniform. For this reason, conditions for maximizing the efficiency of the degree of acceleration of the secondary particle formation are appropriately selected.
[0024]
Here, the food material and / or food additive containing calcium is not particularly limited as long as it can supply calcium ions, but the calcium content is the food material and / or food additive. About 50 mg or more, preferably 300 mg or more per 100 g is desirable.
[0025]
Examples of food materials containing such calcium include, for example, milk, cream, skim milk, skim milk powder, whey powder, dairy products such as buttermilk powder, and whey minerals separated from raw milk, milk calcium, and the like. Is exemplified. Examples of the food additive containing calcium include, for example, calcium carbonate, calcium sulfate, calcium citrate, calcium lactate and the like.
[0026]
Further, in the present invention, as another means for accelerating the clustering of fat globules, the ratio between the first-stage pressure and the second-stage pressure is two-stage pressure / one-stage pressure = 0.2 to 0.9. As described above, a method of homogenizing with a two-stage high-pressure valve homogenizer is preferably used.
[0027]
The type and valve shape of the high-pressure valve homogenizer are not particularly limited as long as they are of a two-stage type, and those generally used in the production of dairy products are used. In dairy product production usually performed, the ratio between the first-stage pressure and the second-stage pressure is generally two-stage pressure / 1-stage pressure = 0.1 to less than 0.2. On the other hand, in the present invention, the two-stage pressure is increased to approach the one-stage pressure so that the two-stage pressure / 1-stage pressure = 0.2 to 0.9. By homogenizing at such a ratio, the effect of the present invention is improved. The reason is that the fat globules homogenized and reduced in the first stage are successively treated at a pressure relatively close to the first stage pressure, so that the surface of the surface of the fat globules is damaged or damaged. This is because clustering is likely to occur.
[0028]
In the present invention, the unripened natural cheese is frozen and denatured so that clustering is likely to occur. Therefore, the formation of secondary particles can be accelerated at a calcium ion concentration much lower than the calcium ion concentration at which forced clustering usually occurs. Also, even during homogenization with a two-stage high-pressure valve homogenizer, the formation of secondary particles can be accelerated with a relatively small pressure ratio (two-stage pressure / one-stage pressure).
[0029]
In the present invention, as described above, the fat globules are clustered, and the volume ratio of the secondary particles becomes 5 to 90%, preferably 15 to 80%, more preferably 30 to 80% of the total fat globules. Secondary particles are formed as described above. If the volume ratio of the secondary particles is less than 5%, the expression of body taste will be weak, and if it exceeds 90%, the emulsion stability of the O / W emulsion composition will be impaired.
[0030]
The above-mentioned method of measuring the volume ratio of secondary particles includes, for example, the following method, which can be easily measured and calculated. That is, the particle size distribution of the obtained O / W emulsion composition is measured based on the volume, and this particle size distribution is defined as (distribution 1). Next, the O / W emulsified composition is subjected to ultrasonic dispersion using an ultrasonic disperser having an output of 35 w and a frequency of 47 kHz, and the particle size distribution is measured every 60 seconds. The particle size distribution having no change in distribution and reaching equilibrium is referred to as (distribution 2). Thereby, the secondary particles disappear, and the particle size distribution of only the primary particles before clustering occurs can be measured. (Distribution 2) is subtracted from (Distribution 1), and the ratio of the difference distribution that has disappeared from (Distribution 1) is defined as the volume ratio of the secondary particles.
[0031]
In the present invention, after dissolving the frozen natural cheese in water, other raw materials that are mixed as necessary include animal and vegetable oils and fats, an emulsifier, a thickening stabilizer, a sweetener, a flavor, a coloring agent, and the like. . These other raw materials can be used appropriately according to the purpose.
[0032]
In the present invention, the frozen natural cheese is dissolved in water, and if necessary, other ingredients are mixed and emulsified to form a pre-emulsified product. And / or sterilization, homogenization, cooling to a low temperature (for example, 5 to 10 ° C.), filling with an aseptic filling machine, and aging in a refrigerator at a low temperature (for example, 5 ° C.). An O / W emulsion composition can be obtained.
[0033]
Furthermore, in the present invention, a water phase containing the above frozen natural cheese and an emulsifier, and an oil phase are formed, and the water phase and the oil phase are mixed and emulsified. An O / W emulsion composition having a taste can be obtained.
[0034]
The O / W emulsified composition obtained by the production method of the present invention can be used for milk beverages, bread, and foods mainly made of milk for pastry materials, etc., which do not easily deteriorate in flavor even when stored for a long period of time. Can be widely used.
[0035]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
[0036]
<< Example 1 >>
After dissolving 0.05% by weight of sodium tripolyphosphate (0.25% by weight with respect to frozen natural cheese) in 73.42% by weight of warm water (60 ° C.), 0.03% of sucrose fatty acid ester (HLB16) is used as an emulsifier. % By weight was uniformly dispersed to obtain a dispersion. Next, non-aged natural cheese produced according to the above << Production Example >> was frozen and preserved at -18 ° C. for 60 days, frozen and denatured, and had a milk fat content of 55.8% and non-fat milk solids. Then, 20.0% by weight of frozen natural cheese of 10.9% by weight was added to the dispersion, heated to 60 ° C., and then mixed and stirred for 30 minutes to dissolve and emulsify the frozen natural cheese. Then, after further dissolving 6.50% by weight of sugar, a pre-emulsion was obtained.
Next, this pre-emulsion was heated at a temperature of 60 ° C. at a pressure of 20 kgf / cm 2 ² Pre-homogenization at a pressure of 130 ° C., immediately perform a UHT treatment at 130 ° C. for 3 seconds, and at a temperature of 60 ° C., 1 stage 100-2 stages 90 kgf / cm ² The mixture was homogenized again at a pressure of (2 steps / 1 step ratio 0.90), cooled to 10 ° C, filled with an aseptic filling machine, and aged in a refrigerator at 5 ° C for 24 hours to obtain an O / W emulsion composition. Got.
The resulting O / W emulsified composition had a secondary particle volume ratio of 58.4% of the total fat globules, a viscosity of 20 cps / 5.0 ° C, a milk fat content of 11.2% by weight, and a non-fat milk solid content. The milk beverage was 2.2% by weight, and the milk flavor had a good and deep body taste very similar to milk. (See [Table 1] below)
[0037]
<< Example 2 >>
1 stage 100-2 stage 60kgf / cm ² O / W emulsified composition was obtained by the same blending and the same process as in Example 1 except that the homogenization was carried out at a pressure (2 stages / 1 stage ratio = 0.60).
The obtained O / W emulsified composition has a secondary particle volume ratio of 44.8% of the total fat globules, a viscosity of 15 cps / 5.0 ° C, a milk fat content of 11.2% by weight, and a non-fat milk solid content. It was a 2.2% by weight dairy beverage, and had a good and deep body taste similar to milk, similar to the O / W emulsion composition obtained in Example 1. (See [Table 1] below)
[0038]
Example 3
1 stage 100-2 stage 20kgf / cm ² O / W emulsified composition in the same formulation and in the same process as in Example 1 except that the mixture was homogenized at a pressure of (2 stages / 1 stage ratio = 0.20) and then aged in a refrigerator at 5 ° C. for 72 hours. I got something.
The resulting O / W emulsified composition had a secondary particle volume ratio of 36.2% of the total fat globules, a viscosity of 15 cps / 5.0 ° C, a milk fat content of 11.2% by weight, and a non-fat milk solid content. It was a 2.2% by weight dairy beverage, and had a good and deep body taste similar to milk, similar to the O / W emulsion composition obtained in Example 1. (See [Table 1] below)
[0039]
Example 4
0.03% by weight of sucrose fatty acid ester (HLB16) was uniformly dispersed in 73.47% by weight of warm water (60 ° C.) to obtain a dispersion. Next, 20.0% by weight of the same frozen natural cheese as used in Example 1 was added to the above dispersion, heated to 60 ° C., mixed and stirred for 10 minutes, and then manufactured by Taiheiyo Kiko Co., Ltd. Using a spiral pin mixer (SPM-15W type), the mixture was circulated and crushed and dissolved at 60 ° C. for 30 minutes. Subsequently, 6.50% by weight of sugar was dissolved to obtain a pre-emulsion.
Next, this pre-emulsion was heated at a temperature of 60 ° C. at a pressure of 20 kgf / cm 2 ² Pre-homogenization at a pressure of 130 ° C., immediately perform a UHT treatment at 130 ° C. for 3 seconds, and at a temperature of 60 ° C., 1 stage 100-2 stages 60 kgf / cm ² The mixture was homogenized again at a pressure (2 stages / 1 stage ratio = 0.60), cooled to 10 ° C., filled with an aseptic filling machine, and aged in a refrigerator at 5 ° C. for 24 hours to obtain an O / W emulsion composition. I got something.
The resulting O / W emulsified composition had a secondary particle volume ratio of 74.7% of the total fat globules, a viscosity of 25 cps / 5.0 ° C, a milk fat content of 11.2% by weight, and a non-fat milk solid content. The milk beverage was 2.2% by weight, and the milk flavor had a good and deep body taste very similar to milk. (See [Table 1] below)
[0040]
<< Comparative Example 1 >>
An O / W emulsified composition was obtained by the same blending and production method as in Example 1, except that refrigerated natural cheese of the same composition obtained from the same process (no freezing history) was used instead of frozen natural cheese. .
In the obtained O / W emulsion composition, formation of secondary particles was scarcely observed (volume ratio was 0.1% of total fat globules), viscosity was 12 cps / 5.0 ° C. A milk drink having a milk fat content of 11.2% by weight and a non-fat milk solid content of 2.2% by weight, which is the same as the O / W emulsion composition obtained in Example 1, but the milk flavor was obtained in Example 1. Like the O / W emulsified composition, it did not have a deep body taste and resembled milk, and had a pale flavor. (See [Table 1] below)
[0041]
[Table 1]

[0042]
For the O / W emulsified compositions obtained in Examples 1 to 4 and Comparative Example 1, a sensory test for body taste was carried out by the following 10 judges according to the following criteria using a conventional method (Kramer's rank method). Carried out. The results are shown in Table 2 below.
Judgment Criteria 1 to 5 are ranked in order of strong feeling of milk body taste.
Judge: 10 [5 men (M1 to M5), 5 women (F1 to F5)]
[0043]
[Table 2]

[0044]
According to Kramer's ranking method, when the number of judges (n) = 10 and the number of experimental samples (t) = 5, if the total value (Ti) of each ranking is out of the range of 20 to 40, the risk rate is 5%. It can be said that there is a significant difference.
Since the total value of each rank of the O / W emulsion compositions obtained in Examples 1 to 4 is all within the range of 20 to 40, there is no significant difference between the respective experimental samples. The value of the rank sum of the O / W emulsified composition thus obtained is 47 and exceeds the range of 20 to 40. Therefore, it can be said that the O / W emulsion compositions obtained in Examples 1 to 4 have significantly stronger body taste than the O / W emulsion composition obtained in Comparative Example 1.
[0045]
Example 5
0.40% by weight of sodium hexametaphosphate (1.14% by weight of frozen natural cheese) is dissolved in 43.3% by weight of warm water (60 ° C.), and 0.20% by weight of sucrose fatty acid ester (HLB11) is used as an emulsifier. % And 0.10% by weight of polyglycerin monostearate (HLB13.4) were uniformly dispersed to obtain a dispersion. Next, frozen natural cheese having the same milk fat content of 55.8% by weight and non-fat milk solid content of 10.9% by weight as used in Example 1 (frozen at -18 ° C for 60 days) 35. 0% by weight was added to the dispersion, heated to 60 ° C., mixed and stirred for 10 minutes, and then 30 ° C. at 60 ° C. using a spiral pin mixer (SPM-15W type, manufactured by Taiyo Kiko Co., Ltd.). It was circulated and crushed for minutes. Thereafter, 21.0% by weight of desalted whey powder was further dissolved to obtain a pre-emulsion.
Next, this pre-emulsion was added at a temperature of 60 ° C. to 20 kgf / cm ² Pre-homogenized at a pressure of 130 ° C., immediately subjected to UHT treatment at 130 ° C. for 3 seconds, and at a temperature of 60 ° C., 1 stage 150-2 stages 120 kgf / cm ² After homogenizing again at a pressure (2 stages / 1 stage ratio = 0.80), cool to 10 ° C, fill with an aseptic filling machine, and aged in a refrigerator at 5 ° C for 24 hours to obtain an O / W emulsion composition I got something.
The obtained O / W emulsified composition has a secondary particle volume ratio of 55.6% of the total fat globules, a viscosity of 170 cps / 5.0 ° C., a milk fat content of 19.5% by weight, and a non-fat milk solid content. 24.8% by weight of a synthetic concentrated milky composition, having the same composition as triple concentrated milk, and having reduced milk flavor, which has a good and deep body taste very similar to milk, and is used as a beverage. It could also be used as a milk substitute for cooking, confectionery and baking. (See [Table 3] below)
[0046]
Example 6
Instead of the desalted whey powder used in Example 5, non-desalted whey powder was used, and homogenization after UHT treatment was performed in one stage, 150-2 stages, and 40 kgf / cm. ² The O / W emulsified composition was obtained by the same blending and production method as in Example 5, except that the pressure was 2 (2 stages / 1 stage ratio = 0.27).
The obtained O / W emulsified composition has a secondary particle volume ratio of 62.3% of the total fat globules, a viscosity of 180 cps / 5.0 ° C, a milk fat content of 19.5% by weight, and a non-fat milk solid. It has a composition equivalent to 3 times concentrated milk at 24.8% by weight, and the milk flavor after reduction has a good deep body taste similar to the O / W emulsion composition obtained in Example 5. Was. (See [Table 3] below)
[0047]
Example 7
An O / W emulsion composition was obtained by the same blending and production method as in Example 5, except that undesalted whey powder was used instead of the desalted whey powder used in Example 5. The resulting O / W emulsified composition had a secondary particle volume ratio of 72.1% of the total fat globules, a viscosity of 180 cps / 5.0 ° C, a milk fat content of 19.5% by weight, and a non-fat milk solid. It has a composition equivalent to 3 times concentrated milk at 24.8% by weight, and the milk flavor after reduction has a good deep body taste similar to the O / W emulsion composition obtained in Example 5. Was. (See [Table 3] below)
[0048]
Example 8
1 stage 150-2 stage 40 kgf / cm homogenization after UHT treatment ² The O / W emulsified composition was obtained by the same blending and production method as in Example 5, except that the pressure was 2 (2 stages / 1 stage ratio = 0.27).
The obtained O / W emulsified composition has a secondary particle volume ratio of 36.4% of the total fat globules, a viscosity of 120 cps / 5.0 ° C., a milk fat content of 19.5% by weight, and a non-fat milk solid content. It has the same composition as 3 times concentrated milk at 24.8% by weight, and the milk flavor after reduction has a good deep body taste similar to the O / W emulsion composition obtained in Example 5. I was (See [Table 3] below)
[0049]
<< Comparative Example 2 >>
Example 5 was repeated except that refrigerated natural cheese of the same composition obtained from the same process (without freezing history) was used instead of frozen natural cheese, and undesalted whey powder was used instead of desalted whey powder. An O / W emulsified composition was obtained by the same blending and production method as in the above.
In the obtained O / W emulsion composition, no secondary particles were formed at all (volume ratio was 0.0% of total fat globules), viscosity was 90 cps / 5.0 ° C., and milk fat content was 19. It had the same composition as the O / W emulsified composition obtained in Example 5 at 0.5% by weight and non-fat milk solid content of 24.8% by weight. It did not have a deep body taste like the O / W emulsion composition obtained in Example 5, and had a pale flavor. (See [Table 3] below)
[0050]
[Table 3]

[0051]
For the O / W emulsified compositions obtained in Examples 5 to 8 and Comparative Example 2, which were reduced three-fold with water, a sensory test for body taste was carried out by the following 10 judges using a conventional method (Kramer). In accordance with the following criteria. The results are shown in Table 4 below.
Judgment Criteria 1 to 5 are ranked in order of strong feeling of milk body taste.
Judge: 10 [5 men (M1 to M5), 5 women (F1 to F5)]
[0052]
[Table 4]

[0053]
Similarly to the above [Table 2], when the number of judges (n) = 10 and the number of experimental samples (t) = 5, the risk ratio is determined if the total value (Ti) of each rank is out of the range of 20 to 40. It can be said that there is a significant difference at 5%.
The values of the total ranks of the O / W emulsion compositions obtained in Examples 5 to 8 are all within the range of 20 to 40, but the total ranks of the O / W emulsion compositions obtained in Comparative Example 2 Is 46 and exceeds the range of 20-40. Therefore, it can be said that the O / W emulsion compositions obtained in Examples 5 to 8 have significantly stronger body taste than the O / W emulsion compositions obtained in Comparative Example 2.
[0054]
Example 9
30.7% by weight of rapeseed oil having an ascending melting point of 36 ° C. and 11.0% by weight of palm kernel oil were melt-mixed, and 0.2% by weight of sorbitan monostearate was dissolved therein, followed by heating to 60 ° C. An oil phase was prepared.
Separately, 0.10% by weight of sodium hexametaphosphate and 0.20% by weight of trisodium phosphate are dissolved in 43.4% by weight of hot water (60 ° C.), and 0.30% by weight of sucrose fatty acid ester (HLB11) is dissolved. And 0.20% by weight of polyglycerin monooleate (HLB13) were uniformly dispersed to obtain a dispersion. Thereafter, frozen natural cheese (frozen preserved at -18 ° C for 60 days) having the same milk fat content of 55.8% by weight and non-fat milk solid content of 10.9% by weight as used in Example 1 10.0 % By weight was added to the above dispersion, heated to 60 ° C., and mixed and stirred for 10 minutes. Then, using a spiral pin mixer (SPM-15W type, manufactured by Taiheiyo Kiko Co., Ltd.) at 60 ° C. for 30 minutes. Circulated, pulverized and dissolved. Next, 3.9% by weight of skim milk powder was dissolved and mixed and stirred to prepare an aqueous phase.
The water phase and the oil phase were mixed and stirred for 30 minutes to obtain a pre-emulsion. Next, this pre-emulsion was heated at a temperature of 60 ° C. to 50 kgf / cm ² Pre-homogenization at a pressure of 130 ° C., immediately perform a UHT treatment at 130 ° C. for 3 seconds, and at a temperature of 60 ° C., 1 stage 100-2 stages 80 kgf / cm ² After homogenizing again at a pressure (2 stages / 1 stage ratio = 0.80), cool to 10 ° C, fill with an aseptic filling machine, and aged in a refrigerator at 5 ° C for 24 hours to obtain an O / W emulsion composition I got something.
The obtained O / W emulsified composition had a volume ratio of secondary particles of 54.1% of the total fat globules, a viscosity of 60 cps / 5.0 ° C., a milk fat content of 3.3% by weight, and a non-fat milk solid. 4.9% by weight of a foamed emulsified fat (so-called whipped cream). 10 parts by weight of sugar was added to 100 parts by weight of the O / W emulsified composition, and the mixture was whipped with a vertical mixer. Overrun 115%, texture and shape retention (after 15 hours at 15 ° C.) Both were good. The O / W emulsified composition (cellular emulsified fat) had a deep, rich body taste similar to raw milk. (See [Table 5] below)
[0055]
Example 10
At the time of preparation of the aqueous phase, the amount of warm water was adjusted to 43.05% by weight, and 0.35% by weight of milk calcium (whey mineral was refined to increase the calcium content to 18% by weight) was added together with skim milk powder. In addition, homogenization after UHT treatment is performed in 1 stage 100-2 stages 20 kgf / cm ² O / W emulsified composition was obtained by the same blending and production method as in Example 9 except that the reaction was carried out at a pressure of (2 stages / 1 stage ratio = 0.20).
The O / W emulsified composition obtained in Example 9 had a volume ratio of secondary particles of 61.9% of the total fat globules and a viscosity of 70 cps / 5.0 ° C. It was a foamed emulsified fat (so-called whipped cream) having a composition similar to that of. 10 parts by weight of sugar was added to 100 parts by weight of the O / W emulsion composition, and the mixture was whipped with a vertical mixer. As a result, the overrun was 112%, and both the texture and the shape retention were good. The O / W emulsified composition (cellular emulsified fat) had a good deep body taste similarly to the O / W emulsified composition obtained in Example 9. (See [Table 5] below)
[0056]
<< Example 11 >>
At the time of preparation of the aqueous phase, the amount of warm water was adjusted to 43.05% by weight, and 0.35% by weight of milk calcium (purified from whey mineral and calcium content increased to 18% by weight) was added together with skim milk powder. Except for the above, an O / W emulsion composition was obtained by the same blending and production method as in Example 9.
The O / W emulsified composition obtained in Example 9 had a volume ratio of secondary particles of 67.8% of total fat globules and a viscosity of 75 cps / 5.0 ° C. It was a foamed emulsified fat having the same composition as that of so-called whipped cream. 10 parts by weight of sugar was added to 100 parts by weight of the O / W emulsion composition, and the mixture was whipped with a vertical mixer. As a result, overrun was 109%, and both texture and shape retention were good. The O / W emulsified composition (cellular emulsified fat) had a good deep body taste similarly to the O / W emulsified composition obtained in Example 9. (See [Table 5] below)
[0057]
Example 12
The homogenization after UHT treatment is 1 stage 100-2 stages 20kgf / cm ² O / W emulsified composition was obtained by the same blending and production method as in Example 9 except that the reaction was carried out at a pressure of (2 stages / 1 stage ratio = 0.20).
The O / W emulsified composition obtained in Example 9 had a volume ratio of secondary particles of 47.3% of total fat globules and a viscosity of 65 cps / 5.0 ° C. It was a foamed emulsified fat (so-called whipped cream) having the same composition as. 10 parts by weight of sugar was added to 100 parts by weight of the O / W emulsified composition, and the mixture was whipped with a vertical mixer. As a result, the overrun was 118% and both texture and shape retention were good. The O / W emulsified composition (cellular emulsified fat) had a good deep body taste similarly to the O / W emulsified composition obtained in Example 9. (See [Table 5] below)
[0058]
<< Comparative Example 3 >>
At the time of preparation of the aqueous phase, 42.7% by weight of hot water was used, and instead of frozen natural cheese (frozen preserved for 60 days), refrigerated natural cheese of the same composition obtained from the same process (no frozen history) was used. An O / W emulsified composition was obtained in the same manner as in Example 11, except that the amount of milk calcium added was doubled to 0.70% by weight.
The O / W emulsified composition obtained in Example 9 had a volume ratio of secondary particles of 0.4% of the total fat globules and a viscosity of 40 cps / 5.0 ° C., and was obtained in Example 9. It was a foamed emulsified fat (so-called whipped cream) having the same composition as. 10 parts by weight of sugar was added to 100 parts by weight of the O / W emulsion composition, and the mixture was whipped with a vertical mixer. As a result, the overrun was 125%, and both the texture and the shape retention were good.
However, this O / W emulsified composition did not have a deep and rich body taste like the O / W emulsified compositions obtained in Examples 9 to 12. (See [Table 5] below)
[0059]
[Table 5]

[0060]
About 10 parts by weight of sugar added to 100 parts by weight of the O / W emulsified composition (cellular emulsified composition) obtained in Examples 9 to 12 and Comparative Example 3 and whipped by a vertical mixer. A sensory test on body taste was carried out by the following 10 judges according to the following criteria using a conventional method (Kramer's rank method). The results are shown in Table 6 below.
Judgment Criteria 1 to 5 are ranked in order of strong feeling of milk body taste.
Judge: 10 [5 men (M1 to M5), 5 women (F1 to F5)]
[0061]
[Table 6]

[0062]
Similarly to the above [Table 2], when the number of judges (n) = 10 and the number of experimental samples (t) = 5, the risk ratio is determined if the total value (Ti) of each rank is out of the range of 20 to 40. It can be said that there is a significant difference at 5%.
The values of the rank totals of the O / W emulsion compositions obtained in Examples 9 to 12 are all in the range of 20 to 40, but the rank totals of the O / W emulsion compositions obtained in Comparative Example 3 Is 45 and exceeds the range of 20-40. Therefore, it can be said that the O / W emulsion compositions obtained in Examples 9 to 12 have significantly stronger body taste than the O / W emulsion composition obtained in Comparative Example 3.
[0063]
【The invention's effect】
According to the production method of the present invention, it is possible to obtain an O / W emulsified composition that has a deep body taste and does not deteriorate or reduce the body taste even by heat sterilization.

Claims

The unripened frozen denatured natural cheese is dissolved and emulsified in water, and then the fat globules are clustered, so that the secondary particles have a volume ratio of 5 to 90% of the total fat globules. A method for producing an O / W emulsion composition, characterized in that the composition is formed.

The O / W according to claim 1, wherein the natural cheese is a non-aged high-fat natural cheese having a milk fat content of 50% by weight or more and a protein content of 4.0% by weight or more, which is frozen and denatured. A method for producing an emulsion composition.

3. The method for producing an O / W emulsion composition according to claim 1, wherein a calcium-containing food material and / or a food additive is added when the fat globules are clustered.

When the fat globules are clustered, the two-stage high-pressure valve homogenizer is homogenized so that the ratio of the first-stage pressure to the second-stage pressure becomes two-stage pressure / one-stage pressure = 0.2 to 0.9. The method for producing an O / W emulsion composition according to claim 1 or 2, wherein

When the above natural cheese is dissolved in water, the natural cheese is selected from the group consisting of organic salts, phosphates and inorganic salts in an amount of 0.05 to 4.0% by weight in terms of anhydride. The method for producing an O / W emulsion composition according to claim 1 or 2, wherein one or more salts are added.

The method for producing an O / W emulsion composition according to claim 1 or 2, wherein when the natural cheese is dissolved in water, the natural cheese is physically crushed.

An O / W emulsion composition produced by the method for producing an O / W emulsion composition according to any one of claims 1 to 6.

The natural cheese is dissolved and emulsified in water to form a pre-emulsion, and the pre-emulsion is obtained by subjecting the pre-emulsion to homogenization treatment and sterilization and / or sterilization treatment. O / W emulsion composition.

The O / W emulsification according to claim 7 or 8, wherein an aqueous phase and an oil phase containing the natural cheese and an emulsifier are formed, and the aqueous phase and the oil phase are mixed and emulsified. Composition.