JP6318652B2 - Method for producing oil-in-water emulsion - Google Patents

Description

The present invention relates to a method for producing an oil-in-water emulsion, and more particularly relates to a method for producing an oil-in-water emulsion excellent in milky taste containing fats and oils, milk proteins, emulsifiers and water.

Oil-in-water emulsions are widely used to enhance palatability of western confectionery, desserts and the like. Specifically, foaming of oil-in-water emulsions (whipped cream) is topped on desserts such as pudding, jelly, decorations and sanding of cakes, pudding, bavalore, jelly, etc. The example used for kneading is mentioned.

Oil-in-water emulsions include raw milk, concentrated milk, fresh cream, compound cream, vegetable oils and fats and synthetic creams made from non-fat milk solids derived from dairy products other than fresh milk and fresh cream, vegetable oils and fats There are vegetable creams made mainly from vegetable proteins. These oil-in-water emulsions contain fats and oils, milk proteins, emulsifiers and water, but can be preserved by filling the containers aseptically through an indirect heating method or a direct heating type heat sterilization process in the production process. It is provided as an oil-in-water emulsion with improved properties. Degradation of the flavor of the oil-in-water emulsion in this production process often becomes a problem, and various methods for producing oil-in-water emulsions that suppress the deterioration of the flavor and have an excellent milky feeling have been proposed.

Patent Document 1 proposes a method for producing an oil-in-water emulsion in which the amount of dissolved oxygen in the raw material mixture is reduced before the preliminary emulsification step, and the emulsion is obtained after heat sterilization and cooling. There was a problem that the process of replacing the pre-emulsification tank with an inert gas was complicated to reduce the dissolved oxygen before the pre-emulsification.

Patent Document 2 is a method of preventing flavor deterioration during an oil-in-water emulsion production process by maintaining the oil-in-water emulsion in a positive pressure state of nitrogen gas in the aging process after the heat sterilization process and the cooling process. However, this method also has a problem that the process of replacing the aging tank with nitrogen is somewhat complicated.

Patent Document 3 discloses a method for producing an oil-in-water emulsified oil and fat composition characterized by homogenizing at a high peripheral speed of 25 m / S or more using a rotary emulsifier in a homogenization step subsequent to a preliminary emulsification step. It is. According to this method, a flavor-rich oil-in-water emulsified oil composition with improved storage stability can be obtained without using a large amount of additives, etc., but this method focuses on improving storage stability. The effect of improving the flavor was insufficient.

While pursuing a method for producing an oil-in-water emulsion excellent in milky taste by a simpler method, the present applicant found the method of Patent Document 4 and filed an application earlier. That is, in the production of an oil-in-water emulsion using oils, milk proteins, emulsifiers and water as raw materials, an oil-in-water emulsion (A) is prepared using oils, emulsifiers and water excluding milk proteins, and then milk. This is a method for producing an oil-in-water emulsion wherein a protein is added to prepare an oil-in-water emulsion (B) and then sterilized or sterilized. According to this method, it was possible to obtain an oil-in-water emulsion having excellent milk taste and milk feeling and having a moderate fat feeling like fresh cream even if the amount of milk raw material used was small. There was room for improvement.

JP 2007-028901 A JP 2011-205997 A JP 2009-118842 A JP 2013-183649 A

An object of the present invention is to provide an oil-in-water emulsion having an excellent milky taste and a good taste by a simple method in an oil-in-water emulsion containing an oil, a milk protein, an emulsifier and water. In particular, a method for improving the milky taste of a synthetic cream mainly composed of non-fat milk solids derived from vegetable oils and fats and milk products other than fresh milk and fresh cream, and a compound cream in which the synthetic cream and fresh cream are mixed. It is to provide.

In pursuit of a method for producing an oil-in-water emulsion having a superior milky taste, the present applicant further investigated the production of an oil-in-water emulsion using oil, fat protein, emulsifier and water as raw materials. A pre-emulsion (A) is prepared using oils and fats, an emulsifier and water, and then an aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein is added to prepare this emulsion (C). It was found that an oil-in-water emulsion having a better milk taste than the method of Patent Document 4 can be obtained by sterilizing or sterilizing from the above to obtain an oil-in-water emulsion, and the present invention has been completed. .

That is, the present invention

(1) In the production of an oil-in-water emulsion using oils, fats, milk proteins, emulsifiers and water as raw materials, a pre-emulsion (A) is prepared using oils, emulsifiers and water excluding milk proteins, and then milk proteins This is a method for producing an oil-in-water emulsion (D), in which an aqueous phase (B) obtained by atomizing an aqueous solution containing lye is added to prepare the emulsified liquid (C), and then sterilized or sterilized.

(2) The oil-in-water emulsion (D) according to (1), wherein the atomization treatment is either a high-pressure homogenizer treatment with a homogeneous pressure of 0.5 to 50 MPa or a high circumferential speed stirring at a circumferential speed of 25 m / s or higher. It is a manufacturing method.

(3) The method for producing an oil-in-water emulsion (D) according to (1), wherein the atomization treatment is a high-pressure homogenizer treatment with a homogeneous pressure of 1 to 30 MPa.

(4) The milk protein according to any one of (1) to (3), wherein the milk protein is derived from one or more selected from skim milk, skim concentrated milk, skim milk powder, whole milk powder, and cheese whey powder. It is a manufacturing method of oil-in-water type emulsion (D).

(5) The preparation temperature of the preliminary emulsion (A), the aqueous phase (B) and the main emulsion (C) is 50 to 70 ° C., and the temperature of the preliminary heating step before heat sterilization is 50 to 80 ° C. ( It is a manufacturing method of the oil-in-water type emulsion (D) in any one of 1)-(4).

According to the present invention, even if the amount of the milk protein-containing raw material is small, especially even if the amount of fresh cream is small, the milky taste is very excellent, and the oil-in-water emulsification has a good fat feeling like fresh cream. It became possible to get things. In particular, it is possible to improve the milky taste of a synthetic cream mainly composed of non-fat milk solids derived from dairy products other than vegetable oil and raw milk and fresh cream, and a compound cream in which the synthetic cream and fresh cream are mixed. It was.

The method for producing an oil-in-water emulsion of the present invention is a pre-emulsion solution using oils, emulsifiers and water excluding milk protein in the production of an oil-in-water emulsion using oils, milk proteins, emulsifiers and water as raw materials. A step of preparing A), a step of preparing an aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein, and adding and mixing the aqueous phase (B) to the pre-emulsified liquid (A) to prepare the main emulsion (C ), A step of preheating the emulsion (C) before heat sterilization, a heat sterilization step, a cooling step, and an aging step.

The pre-emulsified liquid (A) is prepared by adding and mixing various additives such as fats and oils, saccharides, water, emulsifiers, thickeners, salts, pigments, and fragrances excluding milk protein-containing raw materials while heating and stirring. This is a preliminary emulsification step. Examples of the mixer include a stirrer having a stirring blade such as a propeller as a batch stirrer, a laboratory (Primics), a TK homomixer (Primics), and a Claremix (M Technique). Examples of the continuous stirring apparatus include a pipeline mixer (Primics), a colloid mill (Iwaki), and an in-line mixer (Silverson Machines). Either the batch type or the continuous type can be used for the preparation of the preliminary emulsion (A), but they may be used in combination. In the batch type, it is easy to use various preparation tanks holding a stirrer having a stirring blade such as a propeller.

The step of preparing an aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein is one or more aqueous solutions selected from skim milk, skim concentrated milk or skim milk powder, whole milk powder, and cheese whey powder. Is a step of atomizing milk solids by high pressure homogenizer treatment or high peripheral speed stirring treatment. In the case of skim milk and skim concentrated milk, it is atomized as it is or diluted with water. In the case of skim milk powder, whole milk powder, or cheese whey powder, it may be dispersed and dissolved in water and then subjected to atomization treatment. The solid content in the aqueous phase (B) obtained by atomizing the aqueous solution containing milk protein is preferably 1 to 30% by weight, and more preferably 3 to 27% by weight. If it is less than 1% by weight, the milk protein content is too low, making it difficult to produce an oil-in-water emulsion containing sufficient milk protein. On the other hand, if it exceeds 30% by weight, the viscosity increases and the atomization treatment becomes difficult, which is not preferable.

For the atomization treatment, a high-pressure homogenizer or high peripheral speed stirring is used. Examples of the high-pressure homogenizer include commercially available products such as manton gorin, microfluidizer, and nanomizer, and manton gorin is particularly preferable. The homogeneous pressure of the high-pressure homogenizer is preferably 0.5 to 50 MPa, more preferably 1 to 30 MPa. When the homogeneous pressure is less than the lower limit, the expression of milky taste of the oil-in-water emulsion tends to be weakened. When the upper limit is exceeded, there is a tendency that expression of milky taste exceeding the upper limit cannot be obtained.

A high peripheral speed rotary emulsifier is used for atomization by high peripheral speed stirring. High-speed rotary emulsifiers include Laboratories (Prime Mix), Cavitron (Cavitron), Claremix (M Technique), In-line type high shear disperser (IKA), High shear mixer (Charles) (Rosson). The peripheral speed of the high peripheral speed stirring is preferably 25 m / S or more, more preferably 25 to 50 m / S, and most preferably 30 to 45 m / S. If the peripheral speed is less than 25 m / S, the expression of milky taste of the oil-in-water emulsion tends to be weakened.

The median diameter of the aqueous phase (B) after the atomization treatment is preferably 50 μm or less, more preferably 10 μm or less, and most preferably 2 μm or less. When the median diameter exceeds 50 μm, the expression of milky feeling of the oil-in-water emulsion tends to be weak, which is not preferable. In order to reduce the median diameter to 2 μm or less, it is desirable to perform atomization using a high-pressure homogenizer.

The step of preparing the main emulsion (C) by adding and mixing the aqueous phase (B) to the preliminary emulsion (A) is carried out by stirring the preliminary emulsion (A) in the preparation tank while stirring the aqueous phase (B). Are added and mixed to perform this emulsification. As a method for carrying out the main emulsification, a method for preparing the preliminary emulsified liquid (A) can be adopted, and either batch stirring or continuous stirring can be used, but they may be used in combination.

The preparation temperature of the preliminary emulsion (A), the aqueous phase (B) and the present emulsion (C) is preferably 50 to 70 ° C, more preferably 50 to 65 ° C, and most preferably 50 to 60 ° C. is there. Each preparation temperature of less than 50 ° C. is not preferable because high melting point oils and additives are not completely melted and preliminary emulsification becomes incomplete. Conversely, when it exceeds 70 degreeC, since the fall of the flavor of the oil-in-water emulsion finally obtained, especially the fall of a milky feeling will become remarkable, it is unpreferable.

The step of preheating the emulsified liquid (C) before the heat sterilization is performed in order to preheat the pre-emulsified liquid to be subjected to the heat sterilization process and increase the thermal efficiency of the heat sterilization process. The preheating temperature in the present invention is preferably 50 to 80 ° C, more preferably 50 to 70 ° C, and most preferably 50 to 65 ° C. If the preheating temperature is less than 50 ° C., the high melting point oil or additive may not be completely melted or insolubilization may occur due to re-solidification, and the preliminary emulsification becomes incomplete. On the other hand, when it exceeds 80 ° C., it is not preferable because the flavor of the finally obtained oil-in-water emulsion, particularly the milky taste, is significantly lowered. The preheating step may be batch heating in which the emulsion (C) is stirred in a preparation tank with a heating medium such as hot water, hot water, or steam, or an indirect heating apparatus such as a plate type that continuously heats. Continuous heating by may be used.

The heat sterilization process is a heat sterilization process for sterilizing the emulsion (C), and it is preferable that the temperature of the oil-in-water emulsion in the heat sterilization process is heat sterilized in the range of 90 to 150 ° C. More preferably, it is the range of 110 to 150 degreeC, More preferably, it is the range of 120 to 150 degreeC. There are two main types of heat sterilization methods: indirect heating method and direct heating method. As the devices for indirect heat treatment, APV plate type UHT treatment device (manufactured by APV Corporation), CP-UHT sterilization device (climaty ・Package Co., Ltd.), Stork / Tubular Sterilizer (Stork Co., Ltd.), Concer Scraping UHT Sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. . Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval shares). UHT sterilizers such as Ragia UHT sterilizer (manufactured by company), Ragiazer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these apparatuses may be used.

As the heat sterilization system of the present invention, a direct steaming direct steam blowing system is more preferable. It is preferable to blow steam by direct heating because the heating time is short and deterioration of components such as fats and oils and milk proteins in the oil-in-water emulsion is suppressed. In the indirect heating method, since the heating time becomes long, heat denaturation is likely to occur, and the possibility of flavor deterioration increases.

The cooling step after heat sterilization of the present invention is preferably indirect cooling and / or evaporative cooling. As an indirect cooling method, APV plate type UHT treatment equipment (manufactured by APV Co., Ltd.), CP-UHT sterilization equipment (manufactured by Crimaty Package Co., Ltd.), Stork tubular type sterilization equipment (manufactured by Stork Co., Ltd.), Concerm scratch A take-type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.) can be exemplified. As evaporative cooling methods, ultra-high temperature sterilizer (Iwai Machine Industry Co., Ltd.), operation sterilizer (Tetra Pak Alfa Laval Co., Ltd.), VTIS sterilizer (Tetra Pak Alfa Laval Co., Ltd.) ), UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and the like.

The cooling step after heat sterilization of the present invention is indirect cooling and / or evaporative cooling, and any method can be adopted, but it is more preferable that only indirect cooling is used. In evaporative cooling, there is a high possibility that flavor components such as aroma components in the oil-in-water emulsion are scattered together with water and the flavor becomes thin. Indirect cooling is more preferable because this risk is eliminated.

The oil-and-fat content of the oil-in-water emulsion (D) of the present invention is preferably 10 to 50% by weight, more preferably 15 to 48% by weight, and still more preferably 20 to 48% by weight. If the oil and fat content is too much, an oil-in-water emulsion or a foamable oil-in-water emulsion tends to be bottling (plasticized state), which is not preferable. On the other hand, if the amount is too small, in the case of a liquid oil-in-water emulsion, it becomes difficult to obtain a rich mouthfeel and flavor derived from fats and oils, and in the case of a foamable oil-in-water emulsion, foamability and shape retention Is not preferable because it tends to deteriorate.

The oils and fats used in the oil-in-water emulsion (D) of the present invention include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, and palm kernel. Examples include various animal and vegetable oils and fats such as oil, milk fat, lard, fish oil and whale oil, and processed oils and fats such as hardened oil, fractionated oil and transesterified oil (having a melting point of about 15 to 40 ° C.).

The milk protein-containing raw material used for the oil-in-water emulsion (D) of the present invention includes raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk Examples include powder, whey protein, acid casein, rennet casein, caseins such as sodium caseinate, calcium caseinate, and potassium caseinate, or total milk protein milk. Among the above milk protein-containing raw materials, at least one selected from skim milk, skim concentrated milk, skim milk powder, whole milk powder, and cheese whey powder has excellent usability and flavor. And more preferable.

The milk protein content derived from the milk protein-containing raw material of the oil-in-water emulsion (D) of the present invention is preferably 0.2 to 7% by weight, more preferably 0.3 to 6% by weight, still more preferably. Is 0.3 to 5% by weight. If the milk protein content is too small, the emulsion stability of the oil-in-water emulsion is deteriorated, which is not preferable. Conversely, if the amount is too large, flavor deterioration tends to occur in the sterilization process, which is not preferable.

The oil-in-water emulsion (D) of this invention can contain saccharides as needed. Examples of the saccharide include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, starch syrup, and dextrin. Sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol, and oligosaccharide alcohols. Examples thereof include sugar alcohols having 4 or more sugars such as reduced starch saccharified product and reduced starch decomposed product. Lactose present in the milk protein-containing raw material is also included in the saccharide of the present invention.

The oil-in-water emulsion (D) of the present invention preferably contains an emulsifier, a thickening polysaccharide and a salt depending on the application. Examples of the emulsifier include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and sucrose fatty acid ester. A seed | species or 2 or more types can be selected and used suitably. As the thickening polysaccharide, one or more thickening polysaccharides selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum Sugars can be selected and used as appropriate. Further, as the salts, hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate and the like can be used alone or in combination. In addition, a fragrance | flavor, a pigment | dye, a preservative, etc. can be contained if desired. In addition, what is necessary is just to add and mix all the raw materials and additives other than said milk protein containing raw material at the time of pre-emulsion liquid (A) preparation.

The oil-in-water emulsion (D) of the present invention is an oil-in-water emulsion having a very excellent milky taste and good flavor, and a foamable underwater oil for enhancing the palatability of various confectionery, desserts, etc. It can be widely used for mold emulsion (whipped cream), oil-in-water emulsion for kneading, coffee whitener, oil-in-water emulsion for cooking, and the like.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis. The results were evaluated by the following method.

<Evaluation method of foamable oil-in-water emulsion>

(1) Whip time: 80 g of granulated sugar is added to 1 kg of an oil-in-water emulsion with a product temperature of 5 ° C., and whipped with a Hobart mixer (MODEL N-5, manufactured by HOBART CORPORATION) 3rd speed (300 rpm) to reach an optimum foaming state. Time to

(2) Overrun: [(constant volume of oil-in-water emulsion weight) − (foam weight after foaming a certain volume)] ÷ (foam weight after foaming a certain volume) × 100

(3) The taste of the whipped oil-in-water emulsion was evaluated. The flavor was evaluated mainly on the milky taste by 10 panelists in 5 stages, and the average value was used as the flavor score.

5 grade rating 5; milk taste very good 4; milk taste good 3; normal flavor 2;

Flavor 1; Bad flavor

<Method for measuring median diameter of aqueous phase (B)>
Using a laser diffraction particle size distribution measuring device (SALD-2200, manufactured by Shimadzu Corporation), the aqueous phase (B) was diluted with distilled water to a measurable range and measured.

Example 1

<Preparation of preliminary emulsion (A)>

An oil phase and an aqueous phase were prepared at a total weight of 40 kg charged into the preliminary emulsification tank, and preliminary emulsification was performed. The oil phase consists of 10.5 parts of hardened palm kernel oil (increased melting point 34 ° C) by heating at 60 ° C for 30 minutes or more, 8.5 parts of palm kernel oil (increased melting point 28 ° C), and palm kernel oil / palm. Oil = 50/50 transesterified oil (rising point 31 ° C) 26.7 parts, lecithin 0.25 parts, sorbitan unsaturated fatty acid ester (Riken Vitamin Co., Ltd., trade name Poem O-80V) 0.015 An oil phase was obtained by adding and dissolving the parts.

Separately, in 42.4 parts of water, 0.16 part of sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), sorbitan saturated fatty acid ester (manufactured by Riken Vitamin Co., Ltd., trade name) (Poem S-60V) 0.13 part, 0.06 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate were dissolved to prepare an aqueous phase.

The above oil phase and aqueous phase were stirred at 60 ° C. for 30 minutes using a TK homomixer (Prime Mix) at a rotation speed of 8,000 rpm, and then homogenized at 3.5 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.). And pre-emulsified to obtain a pre-emulsified liquid (A).

<Preparation of aqueous phase (B)>

11.9 parts of defatted concentrated milk (manufactured by Yotsuba Dairy Co., Ltd.) was homogenized at 15 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) and subjected to atomization to obtain an aqueous phase (B).

<Preparation of this emulsion (C)>

The pre-emulsified liquid (A) and water tank (B) were stirred at 60 ° C. for 30 minutes using a TK homomixer (Prime Mix) at a rotation speed of 8,000 rpm, and then a high-pressure homogenizer (Sanwa Machine Co., Ltd.). Was homogenized at 2 MPa and emulsified to obtain the emulsified liquid (C).

<Preparation of oil-in-water emulsion (D)>

This emulsion (C) is continuously preheated to 64 ° C. with a plate-type indirect heating device (manufactured by Iwai Machine Industry Co., Ltd.) and then subjected to an ultra-high temperature sterilizer (manufactured by Iwai Machine Industry Co., Ltd.) After continuous sterilization by a direct heating method at 144 ° C. for 4 seconds, it was cooled to 71 ° C. by a vacuum evaporation cooling device (manufactured by Iwai Machine Industry Co., Ltd.). Thereafter, the mixture was homogenized at a homogenization pressure of 4 MPa, and continuously cooled to 10 ° C. using a plate-type indirect cooling device (manufactured by Iwai Machine Industry Co., Ltd.). After cooling, the mixture was aged at 5 ° C. for about 24 hours to obtain a foamable oil-in-water emulsion (D).

<Quality evaluation of oil-in-water emulsion (D)>

320 g of granulated sugar was added to 4 kg of this foamable oil-in-water emulsion, and whipped until the optimum foaming state was reached at the third speed of a 20 coat mixer, and the overrun was measured. In addition, the flavor of the whipped cream and the melting of the mouth were evaluated. The results are summarized in Table 1.

Comparative Example 1

In Example 1, 11.9 parts of the defatted concentrated milk used in the aqueous phase (B) was blended in the aqueous phase of the preliminary emulsion (A) of Example 1, and the preliminary emulsion (A) was used as is in Example 1. Similarly, preheating, sterilization, cooling, homogenization and cooling were performed to obtain an oil-in-water emulsion. The resulting oil-in-water emulsion was evaluated for quality in the same manner as in Example 1. The results are summarized in Table 1.

Comparative Example 2

Instead of the aqueous phase (B) of Example 1, the defatted concentrated milk before the atomization treatment was blended without the atomization treatment to prepare this emulsion (C). The oil-in-water emulsion as in Example 1 was prepared. Was prepared and evaluated for quality. The results are summarized in Table 1.

Table 1

As shown in Table 1, Example 1 in which defatted concentrated milk, which is a raw material for milk protein, was atomized and blended, was superior to Comparative Examples 1 and 2 that were blended without atomization. showed that. In Comparative Example 2 in which the defatted concentrated milk was added to the pre-emulsified liquid (A), the milky taste was superior to Comparative Example 1 in which the defatted concentrated milk was added to the aqueous phase during preparation of the pre-emulsified liquid (A). However, it was not equivalent to Example 1.

Example 2

The water phase (B) of Example 1 was changed to the atomization treatment condition with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.), and the water phase (B) was prepared. Preparation and quality evaluation of the emulsion (D) were performed. The results are shown in Table 2.

Example 3

The water phase (B) in Example 1 was changed to the atomization treatment condition by using a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) instead of 3.5 MPa homogenization, and the water phase (B) was prepared. Preparation and quality evaluation of an oil-type emulsion (D) were performed. The results are shown in Table 2. In addition, the median diameter of the water phase (B) after homogenization was 0.28 μm.

Example 4

The conditions for atomization treatment of the aqueous phase (B) in Example 1 were as follows: fine granulation at 60 ° C. for 30 minutes at 22,000 rpm (peripheral speed 32.2 m / S) with a high peripheral speed agitator laboratory (Primics). Instead of the chemical treatment, an aqueous phase (B) was prepared, and the oil-in-water emulsion (D) was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2. The median diameter of the aqueous phase (B) after homogenization was 24.7 μm.

Comparative Example 3

The atomization conditions of the aqueous phase (B) in Example 1 were changed to atomization at 60 ° C. for 30 minutes at 8,000 rpm (peripheral speed 11.7 m / S) with a TK homomixer (Primics). A water phase (B) was prepared, and the oil-in-water emulsion (D) was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2. The median diameter of the water phase (B) after homogenization was 153.5 μm.

Table 2

Examples 2 and 3 in which defatted concentrated milk was atomized with a high-pressure homogenizer and Example 3 in which atomization was performed by high peripheral speed stirring were superior to Comparative Example 3 in which processing was performed by low peripheral speed stirring. Taste was shown. The milky taste strength tended to be stronger in the high-pressure homogenizer-treated product than in the high peripheral speed agitated product. Further, in comparison with the high-pressure homogenizer-treated product, the higher the homogeneous pressure, the better the milky taste.

Example 5

<Preparation of preliminary emulsion (A)>

An oil phase and an aqueous phase were prepared at a total weight of 40 kg charged into the preliminary emulsification tank, and preliminary emulsification was performed. The oil phase is 16.4 parts of palm kernel oil (increased melting point 28 ° C.) melted by heating at 60 ° C. for 30 minutes or longer, 7 parts of palm kernel oil middle melting point (increased melting point 34 ° C.), and palm kernel oil / palm. Oil = 50 parts of transesterified oil (increased melting point 31 ° C.) 7 parts 0.3 parts of lecithin, polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 015 parts were added, mixed and dissolved to obtain an oil phase.

Separately from this, in 30.2 parts of water, 0.21 part of saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), polyglycerin saturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., product) (Name SY glister MS-5S) 0.075 parts, sodium hexametaphosphate 0.2 parts, sodium bicarbonate 0.02 parts, xanthan gum 0.01 parts, gellan gum 0.05 parts were dissolved to prepare an aqueous phase.

The above oil phase and aqueous phase were stirred at 60 ° C. for 30 minutes using a TK homomixer (Prime Mix) at a rotation speed of 8,000 rpm, and then homogenized at 3.5 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.). And pre-emulsified to obtain a pre-emulsified liquid (A).

<Preparation of aqueous phase (B)>

A mixed liquid of 20 parts of skim milk powder and 80 parts of water was homogenized at 15 MPa with a high-pressure homogenizer (Sanwa Machinery Co., Ltd.) and subjected to atomization to obtain an aqueous phase (B).

<Preparation of this emulsion (C)>

25 parts of the aqueous phase (B) is added to 75 parts of the pre-emulsified liquid (A), and the mixture is stirred at 60 ° C. for 30 minutes using a TK homomixer (Prime Mix) at a rotational speed of 8,000 rpm. The emulsion was homogenized at 2 MPa with a homogenizer (Sanwa Machinery Co., Ltd.) and emulsified to obtain the emulsified liquid (C).

<Preparation of oil-in-water emulsion (D)>

This emulsion (C) is continuously preheated to 64 ° C. with a plate-type indirect heating device (manufactured by Iwai Machine Industry Co., Ltd.) and then subjected to an ultra-high temperature sterilizer (manufactured by Iwai Machine Industry Co., Ltd.) After continuous sterilization by a direct heating method at 144 ° C. for 4 seconds, homogenization is performed at a homogenization pressure of 4 MPa, and continuously using a plate type indirect cooling device (Iwai Kikai Kogyo Co., Ltd.). Cooled to 10 ° C. After cooling, the mixture was aged at 5 ° C. for about 24 hours to obtain a foamable oil-in-water emulsion (D). The amount of water increase due to steam heating in the ultra-high temperature sterilizer was 13.5 parts.

<Quality evaluation of oil-in-water emulsion (D)>

320 g of granulated sugar was added to 4 kg of this foamable oil-in-water emulsion, and whipped until the optimum foaming state was reached at the third speed of a 20 coat mixer, and the overrun was measured. In addition, the flavor of the whipped cream and the melting of the mouth were evaluated. The results are summarized in Table 1.

Example 6

An aqueous phase (B) was prepared by replacing 5 parts of skim milk powder of the aqueous phase (B) of Example 5 with 5 parts of cheese whey powder (Rochester Co., Ltd.), and an oil-in-water emulsion as in Example 5 Preparation and quality evaluation of (D) were performed. The results are shown in Table 3.

Comparative Example 4

In Example 5, 25 parts of a mixed solution of 20 parts of skim milk powder and 80 parts of water (5 parts of skim milk powder and 20 parts of water) used in the aqueous phase (B) was added to the water of the pre-emulsified liquid (A) of Example 1. The pre-emulsified liquid (A) was preheated, sterilized, cooled, homogenized and cooled as in Example 1 to obtain an oil-in-water emulsion. The resulting oil-in-water emulsion was subjected to quality evaluation results in the same manner as in Example 5. The results are summarized in Table 3.

Comparative Example 5

In Example 6, 25 parts of a mixed solution of 20 parts of cheese whey powder and 80 parts of water (5 parts of cheese whey powder and 20 parts of water) used in the aqueous phase (B) was used as the preliminary emulsion (A) of Example 6. The pre-emulsified liquid (A) was pre-heated, sterilized, cooled, homogenized and cooled as in Example 6 to obtain an oil-in-water emulsion. The resulting oil-in-water emulsion was subjected to quality evaluation results in the same manner as in Example 6. The results are summarized in Table 3.

Table 3

Examples 5 and 6 in which the atomization treatment was performed with a high-pressure homogenizer using skim milk powder and cheese whey powder as raw material derived from milk protein showed excellent milky taste. On the other hand, Comparative Example 4 and 5 without the atomization process which mix | blended skim milk powder and cheese whey powder with the water phase at the time of preparation of a pre-emulsion liquid (A) tend to have a low milky taste compared with Examples 5 and 6. Met.

The present invention relates to a method for producing an oil-in-water emulsion having an excellent milky taste and a good flavor in a simple method in an oil-in-water emulsion containing an oil, a milk protein, an emulsifier and water. In particular, the present invention relates to a synthetic cream mainly made of non-fat milk solids derived from vegetable oils and fats and milk products other than fresh cream and a method for improving the milky feeling of a compound cream in which the synthetic cream and fresh cream are mixed. .

Claims (2)

In the production of oil-in-water emulsions using oils, milk proteins, emulsifiers and water as raw materials, pre-emulsified liquid (A) is prepared using oils, emulsifiers and water excluding milk proteins, and then skim milk and fats are concentrated. An aqueous phase (B) obtained by atomizing an aqueous solution containing milk protein derived from at least one selected from milk, skim milk powder, and cheese whey powder by a high-pressure homogenizer treatment at a homogeneous pressure of 1 to 30 MPa is added. A method for producing an oil-in-water emulsion (D) in which the emulsion (C) is prepared and then sterilized or sterilized. Preliminary emulsification solution (A), 1 preparation temperature of the aqueous phase (B) and the emulsion (C) is 50-70 ° C., pre-heating step temperature before heat sterilization is 50 to 80 ° C., according to claim 1, wherein Of producing an oil-in-water emulsion (D).