JP2023168531A - Method of producing foamable oil-in-water type emulsified product and method producing whipped cream - Google Patents

Abstract

To provide a method of producing a foamable oil-in-water type emulsified product excellent in emulsion stability, whippability, shape retention ability, and flavor even without using a synthetic emulsifier, and to provide a method of producing a whipped cream.SOLUTION: There is provided a method of producing a foamable oil-in-water type emulsified product containing 25-45 mass% of fats and oils and 1.3 mass% or more of a protein, wherein a caseinate obtained by adding an acid to skim milk powder and precipitating and separating the protein is neutralized and dissolved with calcium hydroxide, sodium hydroxide, magnesium hydroxide, or potassium hydroxide, and then spray-dried, and the caseinate is added such that a molar ratio of a total amount of calcium and magnesium derived from the caseinate to a total amount of potassium and sodium derived from the caseinate is 1.0 to 8.0. Whipped cream is produced by adding the foamable oil-in-water type emulsified product to milk fat.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a foamable oil-in-water emulsion and a method for producing whipped cream that have excellent emulsion stability, whippability, shape retention, and flavor without using a synthetic emulsifier.

Whipped cream is widely used as a topping for confectionery such as cakes, cupcakes, pies, ice cream, and waffles, and for fruits.

Conventionally, synthetic emulsifiers have been widely used in the confectionery field for the purposes of increasing volume, improving texture, preventing aging, and the like. However, when synthetic emulsifiers are used, there are problems in that the unique flavor and odor derived from the synthetic emulsifier itself remains in the confectionery, impairing the flavor and having unfavorable effects on the texture, such as making it difficult to melt in the mouth. there were. Furthermore, due to the recent increase in health consciousness, there is a social demand to reduce the use of synthetic emulsifiers as much as possible.

In order to meet this demand, for example, Patent Document 1 discloses an oil-in-water emulsion consisting of an aqueous phase of 80 to 40% by weight and an oil phase of 20 to 60% by weight, the emulsion being 0.2 to 0.0% by weight. 8% by weight caseinate, 3% by weight or more non-fat milk solids and 0.05% by weight or more natural emulsifiers, with a total phosphate and citrate content of less than 0.01% by weight. Characteristic oil-in-water emulsions are described.

Furthermore, Patent Document 2 describes a method for producing an oil-in-water emulsion consisting of 50 to 70% by mass of an aqueous phase and 30 to 50% by mass of an oil phase, in which egg yolk content of 0.25 to 5.0% by mass is The above production method is described, which is characterized in that oil and 1.0 to 8.0% by mass of buttermilk powder are used as raw materials.

Japanese Patent Application Publication No. 10-215783 Japanese Patent Application Publication No. 2001-352901

However, the oil-in-water emulsions described in Patent Documents 1 and 2 are not fully satisfactory in terms of whipping time, range of use, conditions during whipping, and the like.

Therefore, an object of the present invention is to provide a method for producing a foamable oil-in-water emulsion that has a short whipping time, can be used in a wide range of applications, and has a good condition when whipped, without using synthetic emulsifiers or egg-derived raw materials. and to provide a method for producing whipped cream.

As a result of intensive research to achieve the above object, the present inventors determined the molar ratio of the total amount of calcium and magnesium to the total amount of potassium and sodium derived from caseinate in the foamable oil-in-water emulsion. The inventors have discovered that by setting the amount within a predetermined range, excellent emulsion stability, whippability, shape retention, and flavor can be obtained without using a synthetic emulsifier, and have completed the present invention.

That is, one aspect of the present invention is a method for producing a foamable oil-in-water emulsion containing 25 to 45% by mass of oil and fat and 1.3% by mass or less of protein, the method comprising adding an acid to skim milk powder. The caseinate obtained by neutralizing and dissolving the precipitated and separated protein with calcium hydroxide, sodium hydroxide, magnesium hydroxide, or potassium hydroxide and spray-drying the caseinate is treated with potassium and sodium derived from the caseinate. A method for producing a foamable oil-in-water emulsion, characterized in that the molar ratio of the total amount of calcium and magnesium derived from the caseinate to the total amount of is 1.0 to 8.0. It provides:

According to the foamable oil-in-water emulsion of the present invention, it is possible to provide a foamable oil-in-water emulsion with excellent emulsion stability, whippability, and shape retention without using a synthetic emulsifier. can. Furthermore, since no synthetic emulsifier is used, it is possible to provide a foamable oil-in-water emulsion that has no foreign taste derived from synthetic emulsifiers and has excellent flavor.

The foamable oil-in-water emulsion of the present invention preferably contains 0.002 to 0.05% by mass of phospholipids.

Further, in the foamable oil-in-water emulsion of the present invention, the pH is preferably 6.8 to 8.5.

Furthermore, in the foamable oil-in-water emulsion of the present invention, the phospholipid is preferably a milk-derived phospholipid.

Another aspect of the present invention provides a method for producing whipped cream, which comprises whipping the foamable oil-in-water emulsion obtained by the method described above containing milk fat. It is.

According to the present invention, it is possible to provide whipped cream in which the flavor of milk fat stands out.

According to the foamable oil-in-water emulsion of the present invention, a foamable oil-in-water emulsion that has a short whipping time, a wide range of uses, and a good state when whipped can be produced without using a synthetic emulsifier. can be provided. Furthermore, since no synthetic emulsifier is used, it is possible to provide a foamable oil-in-water emulsion that has no foreign taste derived from synthetic emulsifiers and has excellent flavor.

Further, according to the present invention, since there is no foreign taste derived from a synthetic emulsifier, it is possible to provide whipped cream with a distinct flavor of milk fat.

The foamable oil-in-water emulsion of the present invention is a foamable oil-in-water emulsion containing 25 to 45% by mass of oil and fat and a milk protein material containing caseinate, and has a protein content of 1.3% by mass. % by mass or less, and the molar ratio of the total amount of calcium and magnesium to the total amount of potassium and sodium derived from caseinate is 1.0 to 8.0.

The fats and oils constituting the oil phase of the foamable oil-in-water emulsion of the present invention are not limited as long as they are edible, such as rapeseed oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, Vegetable oils and fats such as soybean oil, sunflower oil, palm oil, palm soft oil, palm kernel oil, and coconut oil; Animal fats and oils such as lard, beef tallow, milk fat, and fish oil; and their hydrogenated oils, fractionated oils, and transesterified oils Examples include oil. These fats and oils can be used alone or in combination of two or more.

The content of fats and oils in the foamable oil-in-water emulsion is 25 to 45% by mass, preferably 27 to 40% by mass, and more preferably 30 to 35% by mass. If the content of fats and oils is less than 25% by mass, the cream becomes difficult to foam and tends to lose shape retention, and if it exceeds 45% by mass, emulsification tends to become unstable.

In addition, examples of the milk protein material used in the foamable oil-in-water emulsion of the present invention include raw milk, milk, sweetened condensed milk, sweetened skimmed condensed milk, evaporated milk, unsweetened skimmed condensed milk, skimmed milk, skimmed milk powder, Examples include whole milk powder, buttermilk, buttermilk powder, whey protein, total milk protein, milk protein concentrate, cream, cream cheese, natural cheese, processed cheese, acid casein, rennet casein, caseinate, and the like. These milk protein materials can be used alone or in combination of two or more.

Here, caseinates include, for example, calcium caseinate, magnesium caseinate, sodium caseinate, potassium caseinate, etc. Proteins precipitated and separated by adding acid to skim milk are used to produce calcium hydroxide, magnesium hydroxide, hydroxide. It refers to the product obtained by neutralizing and dissolving with sodium, potassium hydroxide, etc. and spray drying, and commercially available products may also be used.

The content of protein in the foamable oil-in-water emulsion is 1.3% by mass or less, preferably 0.2 to 1.2% by mass, more preferably 0.3 to 1.1% by mass. When the protein content exceeds 1.3% by mass, whipping takes time and workability tends to deteriorate. The lower limit of the protein content is not particularly limited, but if it is less than 0.2% by mass, the foamable oil-in-water emulsion tends to lack flavor.

In addition, in the present invention, when simply mentioning "protein", the meaning is not limited to proteins derived from milk protein materials.

In the foamable oil-in-water emulsion of the present invention, the molar ratio of the total amount of calcium and magnesium to the total amount of potassium and sodium derived from caseinate is 1.0 to 8.0, preferably 1.3. -5.0, more preferably 1.7-4.9. When the molar ratio is less than 1.0, whipping takes time, which tends to result in poor workability and poor whipped condition. Specifically, it has appropriate fluidity when stirring, but when stirring is stopped, it solidifies, and even if you try to squeeze it into whipped cream, it will be too hard to squeeze. On the other hand, if the molar ratio exceeds 8.0, the emulsification will be unstable and the cream will become noticeably firm after whipping, or the emulsification will tend to be broken during the production of an oil-in-water emulsion.

The foamable oil-in-water emulsion of the present invention may contain phospholipids. The phospholipids to be used are not particularly limited, and include phospholipids that can be used in foods, such as glycerophospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine, sphingophospholipids such as sphingomyelin, or sphingophospholipids such as sphingomyelin. Examples include lyso forms.

As food materials containing such phospholipids, phospholipids (lecithins) derived from milk, soybeans, egg yolks, rapeseed, corn, sunflowers, etc., or enzyme-treated products thereof (lysolecithins) can be used, but in particular milk-derived phospholipids (lecithins) can be used. It is preferable to use phospholipids of As the milk, in addition to the milk of various domestic animals such as cows, goats, sheep, horses, and water buffaloes, breast milk can also be used.

When containing phospholipids, the content of phospholipids in the foamable oil-in-water emulsion is preferably 0.002 to 0.05% by mass, and preferably 0.003 to 0.04% by mass. More preferred. If the phospholipid content is less than 0.002% by mass, whipping takes time and workability tends to be poor; if the phospholipid content exceeds 0.05% by mass, it tends to bunch up and make work difficult. It tends to get worse.

Here, as a method for quantifying phospholipids in the solid content of food materials, for example, the amount of phosphorus can be measured according to Standard Oil and Fat Analysis Test Method 2.4.11-2013, and the amount can be calculated as the amount of stearoyloleoylphosphatidylcholine.

The foamable oil-in-water emulsion of the present invention includes a preliminary emulsification step of mixing the main raw materials and auxiliary raw materials consisting of the above-mentioned oils and fats, milk protein materials (including caseinate), and phospholipids as necessary; It is prepared through a heat sterilization process, a cooling process, a homogenization process, an aging process, etc.

In the preliminary emulsification step, the main raw material and the auxiliary raw material are added and mixed while heating and stirring to emulsify. In this case, a method is preferably employed in which something other than fats and oils is mixed with water, and then the fats and oils are added and mixed. The emulsification temperature is preferably 40 to 80°C, more preferably 50 to 75°C. In the pre-emulsification step, various types of mixing tanks holding a stirrer such as a propeller can be used. Here, as the auxiliary raw materials, seasonings, proteins, fragrances, colorants, antioxidants, preservatives, pH adjusters, etc. can be used within a range that does not impair the effects of the present invention.

The heat sterilization step is a step to sterilize the emulsion, and is carried out under conditions where the temperature of the foamable oil-in-water emulsion is preferably 90 to 150°C, more preferably 120 to 150°C. It is preferably carried out for 2 to 30 seconds, more preferably for 4 to 15 seconds. Note that the sterilizer is not particularly limited, but for example, a UHT sterilizer or an HTST sterilizer is preferably used.

The cooling process can be performed by indirect cooling or evaporative cooling. In particular, cooling by indirect cooling can suppress flavor deterioration due to dissipation of flavor components during production.

In the homogenization step, generally known homogenization equipment can be used, such as a kettle-type cheese emulsifier, a high-speed shear emulsifier such as a Stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, Examples include homo mixer, colloid mill, disper mill, etc.

The aging process is a process for stabilizing the crystalline state of fats and oils and adjusting the viscosity to an appropriate level, preferably at a temperature of 0 to 10°C, more preferably 0 to 5°C, preferably 6 to 5°C. This is carried out by allowing the mixture to stand for 60 hours, more preferably for 12 to 54 hours.

The foamable oil-in-water emulsion of the present invention thus obtained preferably has a pH of 6.8 to 8.5, more preferably a pH of 6.9 to 8.0. If the pH is less than 6.8, emulsification will become unstable, and if the pH exceeds 8.5, the flavor will be poor. Note that the pH can be adjusted by using a regulator.

The pH adjuster may be any pH adjuster that can be used in foods, such as potassium carbonate (anhydrous), sodium hydrogen carbonate, sodium carbonate, trisodium citrate, sodium acetate, dipotassium hydrogen phosphate, and diphosphate. Examples include potassium hydrogen, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

Furthermore, the whipped cream obtained by whipping the foamable oil-in-water emulsion may contain milk fat.

The amount of milk fat to be added is not particularly limited, and may be selected appropriately depending on the type of cream desired in the end. Furthermore, the origin of milk fat is not particularly limited, and milk fat that does not contain an aqueous phase may be used, for example, raw milk, milk, sweetened condensed milk, evaporated milk, whole milk powder, buttermilk powder, fresh cream, pure Foods containing milk fat may be used, such as milk fat cream, fresh cream, and pure milk cream mixed with compound cream or pure vegetable fat cream, cheese, butter, and various preparations containing butter and cream.

In whipped cream, the foamable oil-in-water emulsion may contain milk fat, but the foamable oil-in-water emulsion may further contain fresh cream, pure milk fat cream, fresh cream, and pure cream. It is preferable that a mixture of compound cream or pure fat cream is added to milk fat cream and whipped to obtain whipped cream.

The foamable oil-in-water emulsion and whipped cream of the present invention can be used for toppings, fillings, kneading, cooking, etc. of confectionery such as cakes, cupcakes, pies, ice creams, and waffles, and fruits. It can be suitably used as

The foamable oil-in-water emulsion of the present invention has excellent emulsion stability, whippability, and shape retention even if it does not substantially contain a synthetic emulsifier. "Substantially not containing synthetic emulsifiers" means not containing synthetic emulsifiers at least intentionally, that is, not containing synthetic emulsifiers other than synthetic emulsifiers that are unavoidably mixed in from the raw materials used. For example, The content shall be 0.01% by mass or less.

Here, the synthetic emulsifiers include distilled monoglyceride, reactive monoglyceride, glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and sorbitan fatty acid ester. , sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride.

Furthermore, the foamable oil-in-water emulsion of the present invention has excellent emulsion stability, whippability, and shape retention even if it does not substantially contain phosphate and/or citrate. Here, "substantially not containing phosphate and/or citrate" means that phosphate and/or citrate are not contained at least intentionally, that is, it is unavoidable due to the raw materials used. This means that it does not contain anything other than phosphate and/or citrate mixed in, and is, for example, 0.01% by mass or less.

Generally, about 0.1 to 1% by mass of phosphates, citrates, etc. are used as stabilizers in oil-in-water emulsions to maintain good whipping properties (overrun, workability, texture, etc.). It is considered essential to obtain. However, phosphates and citrates impair flavor.

Furthermore, the foamable oil-in-water emulsion of the present invention has excellent emulsion stability, whippability, and shape retention even if it does not substantially contain egg-derived components. "Substantially does not contain egg-derived ingredients" means that it does not contain egg-derived ingredients, at least intentionally, that is, it does not contain any egg-derived ingredients other than those that are unavoidably mixed in due to the raw materials used. However, the content is, for example, 0.01% by mass or less. This allows even people with egg allergies to ingest the foamable oil-in-water emulsified fat and whipped cream of the present invention.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but these Examples are not intended to limit the present invention in any way.

<Test Example 1>
(1) Preparation of foamable oil-in-water emulsion Table 1 shows the ingredients of the raw materials used.

The mineral amounts of casein Ca, casein K, and casein Mg were measured by atomic absorption spectrophotometry.

In addition, the protein amounts of casein Ca, casein K, casein Mg, buttermilk powder, whole milk powder, and skim milk powder were measured by Kjeldahl degradation method.

The amount of phospholipids in buttermilk powder and fats and oils was measured according to Standard Oil and Fat Analysis Test Method 2.4.11-2013, and calculated as the amount of stearoyloleoylphosphatidylcholine.

The oil content of casein Ca, casein K, casein Mg, buttermilk powder, whole milk powder, and skim milk powder was measured using an oil and moisture meter (TURBO SMART SYSTEM 5, CEM).

The oil used was a mixture of palm oil, lauric oil, and transesterified oil of palm oil and lauric oil.

Using the above raw materials, foamable oil-in-water emulsions having the formulations shown in Tables 2 and 3 were prepared. Specifically, casein Ca, casein K, casein Mg, Na carbonate, buttermilk powder, whole milk powder, skim milk powder, fermented milk, xanthan gum, and guar gum were added to water to form an aqueous phase. This aqueous phase and the oil phase consisting of the oil and fat were each heated to 60°C, and the oil phase was added to the aqueous phase and stirred to emulsify, homogenize, and sterilize at about 142°C with a heat sterilizer. . The resulting emulsion was cooled. Further, the mixture was aged for 48 hours at a temperature of 5° C. to obtain a foamable oil-in-water emulsion.

Moreover, the content of each component contained in the foamable oil-in-water emulsion prepared is also shown in Tables 2 and 3.

(2) Evaluation method The foamable oil-in-water emulsions of Examples 1 to 10 and Comparative Examples 1 to 4 prepared above were evaluated according to the following criteria.

・Whipping time Using Hobart Mixer N50 and a wire whipper, 8% granulated sugar was added and whipping time was defined as the time when the mixture was whipped at 3rd speed.

・Time evaluation Time evaluation was determined based on whip time using the following criteria.
◎: ~2 minutes 29 seconds 〇: 2 minutes 30 seconds ~ 2 minutes 59 seconds △: 3 minutes 00 seconds ~ 3 minutes 29 seconds ×: 3 minutes 30 seconds ~

- Width of use The difference (AB) between the following A and B values measured with a rheometer was determined, and the evaluation was made based on this difference (AB) according to the evaluation criteria below.
A: Value when 8 minutes stand + whipped for 15 seconds B: Value of optimal hardness (8 minutes stand) ◎: 0 to 40 (wide)
〇：40～50
△:50-60
×: 60~ (small)

・Condition when whipped (shape appearance when squeezed with a nozzle)
Direct evaluations are listed in Tables 4 and 5.

(3) Results The results are shown in Tables 4 and 5. As shown in Tables 4 and 5, the whipping time is relatively short when the oil content, protein content, and molar ratio of Ca+Mg/K+Na fall within the range specified by the present invention. The usable width was also within a problem-free range, and the condition was good when whipped.

On the other hand, in Comparative Example 1 in which the protein content exceeds 1.3% by mass, the whipping time was long and sag occurred during whipping.

Further, in Comparative Example 2 in which the molar ratio of Ca+Mg/K+Na was less than 1, the whipping time was long and the condition during whipping was rough.

Furthermore, Comparative Example 3 in which the molar ratio of Ca+Mg/K+Na was much more than 8 was unstable in emulsification.

Furthermore, Comparative Example 4, in which the molar ratio of Ca+Mg/K+Na was slightly over 8, had a narrow range of use during whipping.

Claims (5)

A method for producing a foamable oil-in-water emulsion containing 25 to 45% by mass of oil and fat and 1.3% by mass or less of protein, the method comprising:
The caseinate obtained by adding acid to skim milk powder to precipitate and separate the protein is neutralized and dissolved with calcium hydroxide, sodium hydroxide, magnesium hydroxide, or potassium hydroxide, and then spray-dried. Foaming oil-in-water type, characterized in that the molar ratio of the total amount of calcium and magnesium derived from the caseinate to the total amount of potassium and sodium derived from the caseinate is 1.0 to 8.0. Method for producing emulsion. The method for producing a foamable oil-in-water emulsion according to claim 1, wherein the phospholipid is contained in an amount of 0.002 to 0.05% by mass. The method for producing a foamable oil-in-water emulsion according to claim 1 or 2, wherein the pH is set to 6.8 to 8.5. The method for producing a foamable oil-in-water emulsion according to any one of claims 1 to 3, wherein the phospholipid is a milk-derived phospholipid. A method for producing whipped cream, which comprises whipping the foamable oil-in-water emulsion obtained by the method according to any one of claims 1 to 4, containing milk fat.