JP2001352901A - Oil-in-water type emulsion - Google Patents
Oil-in-water type emulsionInfo
- Publication number
- JP2001352901A JP2001352901A JP2000174814A JP2000174814A JP2001352901A JP 2001352901 A JP2001352901 A JP 2001352901A JP 2000174814 A JP2000174814 A JP 2000174814A JP 2000174814 A JP2000174814 A JP 2000174814A JP 2001352901 A JP2001352901 A JP 2001352901A
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- Japan
- Prior art keywords
- oil
- mass
- emulsion
- milk
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は水中油型乳化物に関
し、さらに詳しくは天然の生クリームと同様のクリーム
物性を有する水中油型乳化物及びその製造方法に関す
る。The present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion having the same physical properties as a natural cream.
【０００２】[0002]
【従来の技術】従来から、製菓や料理に用いられる起泡
性クリームやコーヒー用クリームとして、植物性油脂を
原料として製造される植物性クリーム（水中油型乳化
物）が知られている。植物性クリームは生乳から得られ
る生クリームに比べて安定性に優れ、かつ比較的安価に
製造されるという利点を有するためにその消費量は多
い。この植物性クリームの製造では、通常、安定な乳化
物を得るため、複数の乳化剤と燐酸塩、クエン酸塩等の
安定剤を使用することが必要である。乳化剤は、植物性
油脂と水からなる水中油型乳化物を製造する上では通常
必須成分である。乳化剤には大豆レシチンのような天然
から採取されるものも有るが、グリセリン脂肪酸エステ
ル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステ
ル、プロピレングリコール脂肪酸エステル等の合成乳化
剤の使用が一般的である。また、安定剤は、乳化物の安
定性、起泡性クリームとした場合の保形性（起泡性）や
クリームのキメなどの物性を良好に保つ作用を有し、燐
酸塩やクエン酸塩が通常使用されている。一方、近年一
般消費者において、食品添加剤に対する意識の高まりや
健康志向などから、合成添加剤等が添加されていない無
添加食品や天然素材のみを使用した食品に対する需要が
高い。従って、植物性クリームについても、上述した合
成乳化剤や安定剤等を使用しない水中油型乳化物が望ま
れている。しかし、合成乳化剤や安定剤を使用しない水
中油型乳化物は一般に安定な乳化物とはならず、また乳
化物を形成したとしても起泡性クリームとした場合の起
泡性や造花性において劣るものであった。特開平１１−
５６２８１号公報及び特開平１１−５６２８２号公報に
は合成乳化剤と燐酸塩やクエン酸塩等の安定剤を用いな
い水中油型乳化物の発明が開示されている。しかしこれ
らの例では、ナトリウムカゼイネート等のカゼインの金
属塩の添加が必須であり、カゼイネートを使用しない場
合には良好な乳化物が得られないことが記載されてい
る。2. Description of the Related Art Conventionally, vegetable creams (oil-in-water emulsions) produced from vegetable fats and oils have been known as foaming creams and creams for coffee used in confectionery and cooking. Vegetable creams are more stable than fresh creams obtained from raw milk and have the advantage of being produced relatively inexpensively, so that their consumption is high. In the production of this vegetable cream, it is usually necessary to use a plurality of emulsifiers and stabilizers such as phosphate and citrate in order to obtain a stable emulsion. The emulsifier is usually an essential component for producing an oil-in-water emulsion comprising a vegetable oil and water. Some emulsifiers are collected from nature such as soybean lecithin, but synthetic emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester are generally used. In addition, the stabilizer has the function of maintaining the stability of the emulsion, the shape-retaining property (foaming property) in the case of a whipping cream and the physical properties such as the texture of the cream, and phosphate and citrate. Is usually used. On the other hand, in recent years, there has been a high demand among general consumers for non-additive foods to which no synthetic additives or the like are added and foods using only natural materials due to increased awareness of food additives and health consciousness. Accordingly, there is a demand for an oil-in-water emulsion that does not use the above-mentioned synthetic emulsifiers, stabilizers and the like for vegetable creams. However, oil-in-water emulsions that do not use synthetic emulsifiers or stabilizers generally do not become stable emulsions, and even if they form emulsions, they are inferior in foaming properties and flowering properties when foaming creams are used. Was something. JP-A-11-
JP-A-56281 and JP-A-11-56282 disclose an invention of an oil-in-water emulsion that does not use a synthetic emulsifier and a stabilizer such as a phosphate or a citrate. However, these examples describe that the addition of a metal salt of casein such as sodium caseinate is essential, and that no good emulsion can be obtained without the use of caseinate.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、合成
乳化剤や安定剤等を含有しない水中油型乳化物であっ
て、良好に乳化されかつ乳化物が安定である水中油型乳
化物及びその製造方法を提供することである。さらに、
本発明の目的は合成乳化剤や安定剤等を含有しない、起
泡性及び造花性に優れた起泡性クリームを提供すること
である。SUMMARY OF THE INVENTION An object of the present invention is to provide an oil-in-water emulsion containing no synthetic emulsifier or stabilizer, which is well emulsified and whose emulsion is stable. It is an object of the present invention to provide a manufacturing method thereof. further,
An object of the present invention is to provide a foaming cream which does not contain a synthetic emulsifier, a stabilizer and the like, and has excellent foaming properties and flowering properties.
【０００４】[0004]
【課題を解決するための手段】本発明者らが鋭意研究し
た結果、上記課題は５０〜７０質量％の水相と３０〜５
０質量％の油相からなる水中油型乳化物の製造方法であ
って、０.２５〜５.０質量％の卵黄油及び１.０〜８.０
質量％のバターミルクパウダーを原料として用いること
を特徴とする上記製造方法及び前記製造方法により製造
される水中油型乳化物により解決されることを見出し、
本発明を完成した。As a result of diligent studies conducted by the present inventors, the above-mentioned problems have been solved in that 50 to 70% by mass of an aqueous phase and 30 to 5% by mass.
A method for producing an oil-in-water emulsion comprising 0% by mass of an oil phase, comprising 0.25 to 5.0% by mass of egg yolk oil and 1.0 to 8.0% by mass.
It has been found that the problem is solved by the above-mentioned production method, which comprises using mass% of buttermilk powder as a raw material, and an oil-in-water emulsion produced by the production method.
The present invention has been completed.
【０００５】すなわち、水中油型乳化物の製造におい
て、特定量の卵黄油と特定量のバターミルクパウダーを
使用することにより、グリセリン脂肪酸エステル、ショ
糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピ
レングリコール脂肪酸エステル等のいわゆる合成乳化
剤、及び燐酸塩、クエン酸塩等の安定剤を用いずとも、
良好に乳化され且つ得られた乳化物が安定であり、さら
に起泡性クリームとした場合の起泡性及び造花性も安定
である、水中油型乳化物が得られる。That is, in the production of an oil-in-water emulsion, a specific amount of egg yolk oil and a specific amount of buttermilk powder are used to produce glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like. Without using so-called synthetic emulsifiers, and stabilizers such as phosphates and citrates,
An oil-in-water emulsion is obtained, which is well emulsified, the obtained emulsion is stable, and the foaming and flowering properties of the foaming cream are also stable.
【０００６】[0006]
【発明の実施の形態】以下に本発明の水中油型乳化物及
びその製造方法について詳細に説明する。本発明の水中
油型乳化物は、０.２５〜５.０質量％の卵黄油及び１.
０〜８.０質量％のバターミルクパウダーを原料として
含む、５０〜７０質量％の水相と３０〜５０質量％の油
相とを乳化させることを特徴とする製造方法により製造
される。BEST MODE FOR CARRYING OUT THE INVENTION The oil-in-water emulsion of the present invention and a method for producing the same will be described in detail below. The oil-in-water emulsion of the present invention contains 0.25 to 5.0% by mass of egg yolk oil and 1.
It is produced by a production method characterized by emulsifying 50 to 70% by mass of an aqueous phase and 30 to 50% by mass of an oil phase containing 0 to 8.0% by mass of buttermilk powder as a raw material.
【０００７】（卵黄油）本発明において、卵黄油とは、
生卵黄に抽出溶剤を加えて抽出し、これを濾過して卵黄
蛋白質を除去し、さらに溶剤を完全に除去して抽出卵黄
を得て、これを乾燥して水分を除去することにより得ら
れるものを意味する。卵黄油は典型的には中性脂肪を約
７０〜８０質量％、燐脂質を約２０〜３０質量％含有す
る液体である。本発明における卵黄油としては更に、上
記卵黄油をリパーゼ等の酵素で処理した酵素処理卵黄油
も用いることができる。本発明における卵黄油として
は、例えば、卵黄レシチンＰＬ−３０Ｓ（キューピー
(株)製）、ヨークオイルＬ−３０１(太陽化学(株)製)等
が挙げられる。(Egg Yolk Oil) In the present invention, egg yolk oil is
Extracted by adding an extraction solvent to raw egg yolk, filtering it, removing the yolk protein, further removing the solvent completely to obtain an extracted yolk, and drying it to obtain water. Means Egg yolk oil is typically a liquid containing about 70-80% by weight of neutral fats and about 20-30% by weight of phospholipids. As the yolk oil in the present invention, an enzyme-treated yolk oil obtained by treating the above-mentioned yolk oil with an enzyme such as lipase can also be used. As the yolk oil in the present invention, for example, egg yolk lecithin PL-30S (Kewpie
And Yoke Oil L-301 (manufactured by Taiyo Kagaku Co., Ltd.).
【０００８】卵黄油は、乳化物全量に対し、０.２５〜
５.０質量％、好ましくは０.３〜１.０質量％使用す
る。卵黄油が０.２５質量％より少ないと、均質化後粘
度が上昇してしまい、良好な乳化物が得られない。卵黄
油が多くなるとやはり粘度が増加してしまい、エージン
グ後特に固化しやすくなり好ましくない。[0008] Egg yolk oil is used in an amount of 0.25 to
It is used in an amount of 5.0% by mass, preferably 0.3 to 1.0% by mass. If the amount of egg yolk oil is less than 0.25% by mass, the viscosity after homogenization increases, and a good emulsion cannot be obtained. When the amount of egg yolk oil increases, the viscosity also increases, which is not preferable because it tends to solidify particularly after aging.
【０００９】（バターミルクパウダー）バターミルクパ
ウダーとは、乳または乳成分等から製造される粉乳の一
種であり、「バターを製造する際に生じた脂肪粒以外の
部分からほとんど全ての水分を除去し粉末状にしたも
の」を意味する（乳等省令定義、「乳、肉、卵の科学-
特性と機能−」中江利孝編著者、弘学出版(株)、１９８
６年）。さらに詳細には、バター製造時において、チャ
ーニング終了後形成されるバター粒以外の白濁液をバタ
ーミルクといい、これを濃縮後乾燥して粉末にしたもの
がバターミルクパウダーである。本発明では、通常知ら
れている製造方法により得られるいずれのバターミルク
パウダーを使用することもできる。また市販品として
は、よつ葉乳業（株）製のよつ葉バターミルクパウダー
等が知られており、本発明において使用することができ
る。バターミルクの組成は通常、水分、脂肪、蛋白質、
乳糖、灰分等からなるが、原料の乳成分及び製造方法に
よってその成分割合は若干異なる。(Butter Milk Powder) Butter milk powder is a kind of milk powder produced from milk or milk components and the like. "Butter milk powder removes almost all water from portions other than fat grains generated when producing butter. Powdered "(Definition of Ordinance of Milk, etc.," Science of milk, meat and eggs-
Characteristics and Functions-"edited by Toshitaka Nakae, Hirogaku Publishing Co., Ltd., 198
6 years). More specifically, a turbid liquid other than butter particles formed after the completion of churning at the time of butter production is referred to as buttermilk. Buttermilk powder is obtained by concentrating and drying this powder. In the present invention, any buttermilk powder obtained by a generally known production method can be used. Further, as commercial products, Yotsuba buttermilk powder and the like manufactured by Yotsuba Milk Industry Co., Ltd. are known and can be used in the present invention. The composition of buttermilk is usually water, fat, protein,
It is composed of lactose, ash, etc., and its component ratio slightly varies depending on the milk component of the raw material and the production method.
【００１０】なお、粉乳には、バターミルクパウダー以
外にも、牛乳または特別牛乳からほとんど全ての水分を
除去し、粉末状にした全粉乳や、牛乳、牛乳または特別
牛乳の乳脂肪分を除去したものからほとんど全ての水分
を除去し、粉末状にした脱脂粉乳等が有る。バターミル
クパウダーの組成とこれらの脱脂粉乳または他の粉乳の
組成は近似しているが、本発明ではバターミルクパウダ
ーを用いることが必須であり、後述する比較例でも示さ
れるように、バターミルクパウダーの代わりに例えば脱
脂粉乳を用いても良好な乳化物は得られない。これはバ
ターミルクパウダーと脱脂粉乳等との組成におけるわず
かな差異によるものと考えられるが、詳細にはわかって
いない。[0010] In addition to milk powder, butter powder, milk or special milk was used to remove almost all water, and powdered whole milk and milk fat of milk, milk or special milk were removed. There is skim milk powder or the like in which almost all of the water is removed from the powder and the powder is formed. Although the composition of buttermilk powder and the composition of these skim milk powders or other milk powders are similar, it is essential to use buttermilk powder in the present invention, and as shown in the comparative examples described later, buttermilk powder. Even if skim milk powder is used instead of, for example, a good emulsion cannot be obtained. This is thought to be due to a slight difference in the composition between buttermilk powder and skim milk powder, but has not been elucidated in detail.
【００１１】バターミルクパウダーは、乳化物全量に対
し、１.０〜８.０質量％、好ましくは３.０〜５.０質量
％使用する。下限より少ない量を用いた場合には、粘度
が低くなりすぎ、良好な起泡性が得られない。また、上
限より多く使用すると、粘度が増大し、良好な乳化物が
得られない。The buttermilk powder is used in an amount of 1.0 to 8.0% by mass, preferably 3.0 to 5.0% by mass based on the total amount of the emulsion. If the amount is less than the lower limit, the viscosity becomes too low, and good foaming properties cannot be obtained. On the other hand, if it is used more than the upper limit, the viscosity increases and a good emulsion cannot be obtained.
【００１２】（油脂）本発明における油脂としては、特
に限定されないが、ナタネ油、大豆油、ヒマワリ種子
油、綿実油、落花生油、米糠油、コーン油、サフラワー
油、オリーブ油、カポック油、胡麻油、月見草油、パー
ム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油
等の植物油脂並びに乳脂、牛脂、豚脂、魚油、鯨油等の
動物性油脂等が挙げられる。上記の油脂は単独で用いて
も、或いは混合して用いてもよく、またはこれらの硬
化、分別、エステル交換等を施した加工油脂を用いても
よい。(Fats and Fats) The fats and oils in the present invention are not particularly limited, but include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Examples include vegetable oils such as evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil and the like, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil and the like. The above fats and oils may be used alone or as a mixture, or processed fats and oils obtained by subjecting them to hardening, fractionation, transesterification and the like may be used.
【００１３】（その他の添加物）本発明の水中油型乳化
物には、物性を調整する目的で乳蛋白加水分解物等の乳
蛋白類、糖アルコール、デキストリン等の糖類の少なく
とも一種類を、本発明の効果を阻害しない範囲内でさら
に添加してもよい。添加量としては、例えば、乳蛋白は
０.１〜１.０質量％、糖アルコール、デキストリン糖の
糖類は１〜１０質量％である。また、本発明の水中油型
乳化物には、通常本分野で使用される香料等をさらに加
えてもよい。さらに必要に応じて、他の蛋白質、他の糖
類、及びビタミン等の強化剤等を添加してもよい。(Other Additives) The oil-in-water emulsion of the present invention contains at least one kind of milk protein such as hydrolyzed milk protein and sugar such as sugar alcohol and dextrin for the purpose of adjusting physical properties. You may further add within the range which does not inhibit the effect of this invention. The amount of addition is, for example, 0.1 to 1.0% by mass of milk protein, and 1 to 10% by mass of sugar alcohol or dextrin sugar. The oil-in-water emulsion of the present invention may further contain a fragrance or the like usually used in this field. If necessary, other proteins, other saccharides, and enhancers such as vitamins may be added.
【００１４】本発明の水中油型乳化物において、上記油
脂と卵黄油を含む油相部が乳化物の全質量に対して３０
〜５０質量％の範囲となり、水及びバターミルクパウダ
ーその他の水溶性添加物を含む水相部が５０〜７０質量
％の範囲となるように、油脂、卵黄油、水、バターミル
クパウダーの各成分の添加量を調節することが必要であ
る。油相部の量が３０質量％より少ない場合には起泡性
が悪くなり、また油相部の量が５０質量％より多くなる
と、相分離が起こり、安定な乳化物が形成されない。In the oil-in-water emulsion of the present invention, the oil phase containing the above fats and oils and egg yolk oil is contained in an amount of 30% based on the total weight of the emulsion.
Each component of fats and oils, egg yolk oil, water, and buttermilk powder so that the amount of water and the aqueous phase containing buttermilk powder and other water-soluble additives is within the range of 50 to 70% by mass. It is necessary to adjust the amount of addition. When the amount of the oil phase is less than 30% by mass, the foaming property is deteriorated. When the amount of the oil phase is more than 50% by mass, phase separation occurs, and a stable emulsion is not formed.
【００１５】（調整法）本発明の水中油型乳化物の典型
的な調整法について以下に簡単に記載するが、本発明の
水中油型乳化物の製造方法はこれらの方法に限定される
ものではない。(Preparation Method) A typical preparation method of the oil-in-water emulsion of the present invention will be briefly described below, but the method of producing the oil-in-water emulsion of the present invention is not limited to these methods. is not.
【００１６】上述した油脂、卵黄油を含む油相部と、
水、バターミルクパウダー及びその他の添加物を含む水
相部とを混合してまず予備乳化を行う。予備乳化の方法
は当業分野において知られているいずれの方法によって
も行うことができる。予備乳化の条件は用いる材料によ
り異なり、当業者が適宜決定できるものであるが、通
常、５０〜７０℃の温度で５〜２０分程度行うことが好
ましい。An oil phase containing the above-described fats and oils and egg yolk oil;
First, preliminary emulsification is performed by mixing water, an aqueous phase containing buttermilk powder and other additives. The method of pre-emulsification can be performed by any method known in the art. The conditions of the pre-emulsification differ depending on the material used and can be appropriately determined by those skilled in the art.
【００１７】次に得られた予備乳化物を、通常約５０〜
７０℃の温度においてホモゲナイザー等を用いて均質化
処理（第１回）を行う。均質化処理の方法は当業分野に
おいて知られているいずれの方法によっても行うことが
できる。また、均質化処理の条件は用いる材料により異
なり、当業者が適宜決定できる。Next, the obtained pre-emulsion is usually added in an amount of about 50 to
A homogenization treatment (first time) is performed at a temperature of 70 ° C. using a homogenizer or the like. The method of the homogenization treatment can be performed by any method known in the art. The conditions for the homogenization treatment vary depending on the material used, and can be appropriately determined by those skilled in the art.
【００１８】次いで殺菌処理を行い、その後再均質化処
理（第２回）を行う。殺菌処理の方法は当業分野におい
て知られているいずれの方法によっても行うことができ
るが、例えば超高温瞬間（ＵＨＴ）殺菌処理法が挙げら
れる。均質化処理の条件は用いる材料により異なり、当
業者が適宜決定できるものであるが、通常、１０５〜１
５５℃の温度で１〜２０秒程度行う。再均質化処理にお
いては無菌的に操作を行うことが好ましい。再均質化後
得られた乳化物を一定温度以下にまで冷却することによ
り、本発明の水中油型乳化物が得られる。なお、得られ
た水中油型乳化物の粘度は１０００ｃｐ以下であること
が好ましい。１０００ｃｐを越える場合には、特に充填
の際に問題が生じることが多い。Next, a sterilization process is performed, and then a rehomogenization process (second time) is performed. The method of sterilization can be performed by any method known in the art, such as an ultra-high temperature instant (UHT) sterilization method. The conditions of the homogenization treatment vary depending on the material used and can be appropriately determined by those skilled in the art.
This is performed at a temperature of 55 ° C. for about 1 to 20 seconds. In the rehomogenization treatment, it is preferable to perform the operation aseptically. The oil-in-water emulsion of the present invention can be obtained by cooling the emulsion obtained after rehomogenization to a certain temperature or lower. In addition, it is preferable that the viscosity of the obtained oil-in-water emulsion is 1000 cp or less. If it exceeds 1000 cp, a problem often arises, particularly at the time of filling.
【００１９】得られた水中油型乳化物はそのまま起泡性
クリーム材料またはコーヒー用クリームなどの食品とし
て使用することができる。また更に得られた水中油型乳
化物を、約５〜１０℃で６〜２４時間エージングした
後、起泡性クリームに調整することができる。The obtained oil-in-water emulsion can be used as it is as a foamable cream material or a food such as a cream for coffee. Further, after the obtained oil-in-water emulsion is aged at about 5 to 10 ° C for 6 to 24 hours, it can be adjusted to a whipping cream.
【００２０】[0020]
【実施例】以下に実施例により本発明の水中油型乳化物
及び起泡性クリームについて説明する。表１に示される
分量の、油脂、卵黄油、水、バターミルクパウダー及び
他の添加物（乳蛋白、デキストリン、糖アルコール）を
混合し、６５℃にて１０分間予備乳化を行った。用いた
各成分は以下のものを用いた。EXAMPLES The oil-in-water emulsion and the foaming cream of the present invention will be described below by way of examples. The amounts shown in Table 1 were mixed with fats and oils, egg yolk oil, water, buttermilk powder and other additives (milk protein, dextrin, sugar alcohol) and preliminarily emulsified at 65 ° C. for 10 minutes. The components used were as follows.
【００２１】油脂：パーム核油エステル交換油１００％ 卵黄油：キューピー（株）製、卵黄レシチンＰＬ−３０
Ｓ バターミルクパウダー：よつ葉乳業（株）製、よつ葉バ
ターミルクパウダー他の添加物 乳蛋白：共同乳業（株）製、キョウプロＥ−２５ デキストリン：松谷化学工業（株）製、ＴＫ−１６ 糖アルコール；日研化学（株）エスイー６００Oils and fats: Palm kernel oil transesterified oil 100% Egg yolk oil: Egg yolk lecithin PL-30 manufactured by Kewpie Co., Ltd.
S Buttermilk powder: Yotsuba Milk Industry Co., Ltd., Yotsuba Buttermilk Powder and other additives Milk protein: Kyodo Dairy Co., Ltd., Kyopro E-25 Dextrin: Matsutani Chemical Industry Co., Ltd., TK-16 sugar alcohol; NIKKEN CHEMICAL CO., LTD. 600
【００２２】得られた予備乳化物を６５℃においてホモ
ゲナイザ（三丸機械工業(株)製、HOMOGENIZER）均質化
処理を行った（８０ｋｇ／ｃｍ2）。次いでＵＨＴ殺菌
機（１４０℃、２秒間、岩井機械工業（株）製）を用い
て殺菌処理を行い、その後更にホモゲナイザで８０℃に
て、無菌的に再均質処理を行い（２０ｋｇ／ｃｍ2）、
水中油型乳化物を得た。得られた乳化物を１５℃以下ま
で冷却し、充填後、５℃で一昼夜（約１８時間）エージ
ングし、その後ミキサーを用いて起泡性クリームを製造
した。得られた水中油型乳化物及び起泡性クリームにつ
いて、以下のように評価を行い、表１に評価結果を示し
た。The obtained pre-emulsion was homogenized (80 kg / cm 2 ) at 65 ° C. with a homogenizer (HOMOGENIZER, manufactured by Sanmaru Machinery Co., Ltd.). Next, sterilization was performed using a UHT sterilizer (140 ° C., 2 seconds, manufactured by Iwai Machinery Co., Ltd.), and then aseptically re-homogenized at 80 ° C. with a homogenizer (20 kg / cm 2 ). ,
An oil-in-water emulsion was obtained. The obtained emulsion was cooled to 15 ° C. or less, filled, aged at 5 ° C. for 24 hours (about 18 hours), and then a whipping cream was produced using a mixer. The obtained oil-in-water emulsion and the foaming cream were evaluated as follows, and the evaluation results are shown in Table 1.
【００２３】直後粘度…充填直後の乳化物の粘度を粘度
計（BROOKFIELD社製、Ｂ型粘度計、Ｎｏ.２ローター、
３０回転）にて測定した。 エージング粘度…一昼夜（約１８時間）エージング後の
乳化物の粘度を上述したものと同じ粘度計にて測定し
た。 ホイップ試験…ホバートミキサー（ボール容量：５クォ
ート、回転速度：中速）を用いて、試料に５００ｇ砂糖
（乳化物に対して１０質量％）を添加してホイップを行
った。 評価基準：○−起泡し、造花できる。△−起泡するが、
造花できない。×−起泡しないImmediate viscosity: The viscosity of the emulsion immediately after filling was measured using a viscometer (B type viscometer, manufactured by Brookfield, No. 2 rotor,
30 rotations). Aging viscosity: The viscosity of the emulsion after aging all day and night (about 18 hours) was measured by the same viscometer as described above. Whipping test: Using a Hobart mixer (ball capacity: 5 quart, rotation speed: medium speed), 500 g of sugar (10% by mass based on the emulsion) was added to the sample and whipped. Evaluation criteria: −—foaming and flowering possible. △-foaming,
I can't make flowers. ×-no foaming
【００２４】[0024]
【表１】 [Table 1]
【００２５】上記表から明らかなように、５０〜７０質
量％の水相と３０〜５０質量％の油相からなる水中油型
乳化物であって、０.２５〜５.０質量％の卵黄油及び
１.０〜８.０質量％のバターミルクパウダーを含む、本
発明の水中油型乳化物はいずれも、安定な乳化物を形成
し、起泡性及び造花性に優れる起泡性クリームを製造す
ることができた（実施例１〜９）。これに対し、バター
ミルクパウダーを用いない場合には、乳化物が形成され
るものの、粘度が低く、起泡性クリームとした場合の造
花性において劣る結果であった（比較例１）。また、バ
ターミルクパウダーの使用量が多すぎるとホモゲナイザ
ー処理（第１回）後に粘度が上昇してしまい、その後の
処理が行えなかった（比較例２）。また、卵黄油を用い
ない場合、及び使用量が少なすぎる場合にもホモゲナイ
ザー処理（第１回）後に粘度が上昇してしまい、その後
の処理が行えなかった（比較例３及び４）。また、卵黄
油の使用量が多すぎる場合には直後粘度がかなり高く、
エージングを行うと固化してしまった（比較例５）。ま
た、油相と水相の割合が本発明の範囲外である水中油型
乳化物は起泡性において劣る結果を示すか（比較例
６）、または分離が起きて乳化物とすることができなか
った（比較例７）。更に、バターミルクパウダーの代わ
りに脱脂粉乳を用いてもホモゲナイザー処理（第２回）
後冷却時に固化してしまった（比較例８）。バターミル
クパウダーと脱脂粉乳の組成は非常に近いものであるに
も関わらず、このような差異が生じることは驚くべきこ
とである。As is clear from the above table, an oil-in-water emulsion comprising 50 to 70% by mass of an aqueous phase and 30 to 50% by mass of an oil phase, wherein 0.25 to 5.0% by mass of egg yolk. All of the oil-in-water emulsions of the present invention containing oil and 1.0 to 8.0% by mass of buttermilk powder form stable emulsions and have excellent foaming properties and flowering properties. Was able to be manufactured (Examples 1 to 9). On the other hand, when the buttermilk powder was not used, an emulsion was formed, but the viscosity was low, and the result was inferior in the artificialness when a whipping cream was used (Comparative Example 1). On the other hand, if the amount of buttermilk powder used was too large, the viscosity increased after the homogenizer treatment (first time), and the subsequent treatment could not be performed (Comparative Example 2). In addition, when the yolk oil was not used and when the amount used was too small, the viscosity increased after the homogenizer treatment (first time), and the subsequent treatment could not be performed (Comparative Examples 3 and 4). Also, if the amount of yolk oil used is too large, the viscosity immediately after is quite high,
When aging was performed, it was solidified (Comparative Example 5). In addition, an oil-in-water emulsion in which the ratio of the oil phase to the aqueous phase is out of the range of the present invention shows poor foamability (Comparative Example 6), or can be separated to give an emulsion. No (Comparative Example 7). Furthermore, even if skim milk powder is used instead of buttermilk powder, homogenizer treatment (2nd)
It solidified during post-cooling (Comparative Example 8). It is surprising that such differences occur, although the compositions of buttermilk powder and skim milk powder are very close.
【００２６】[0026]
【発明の効果】本発明の５０〜７０質量％の水相と３０
〜５０質量％の油相からなる水中油型乳化物の製造方法
であって、０.２５〜５.０質量％の卵黄油及び１.０〜
８.０質量％のバターミルクパウダーを原料として用い
ることを特徴とする製造方法により製造される水中油型
乳化物は、乳化物として安定であり、かつ起泡性及び造
花性においても優れた起泡性クリームを製造することが
できる。According to the present invention, 50 to 70% by mass of an aqueous phase and 30
A method for producing an oil-in-water emulsion comprising from 50 to 50% by mass of an oil phase, comprising 0.25 to 5.0% by mass of egg yolk oil and 1.0 to 1.0% by mass.
An oil-in-water emulsion produced by a production method using 8.0% by mass of buttermilk powder as a raw material is stable as an emulsion and has excellent foaming properties and flowering properties. A whipping cream can be produced.
Claims (3)
量％の油相からなる水中油型乳化物の製造方法であっ
て、０.２５〜５.０質量％の卵黄油及び１.０〜８.０質
量％のバターミルクパウダーを原料として用いることを
特徴とする上記製造方法。1. A process for producing an oil-in-water emulsion comprising 50 to 70% by mass of an aqueous phase and 30 to 50% by mass of an oil phase, comprising 0.25 to 5.0% by mass of egg yolk oil and 1% by mass. The above-mentioned production method, wherein 0.0-8.0% by mass of buttermilk powder is used as a raw material.
れる水中油型乳化物。2. An oil-in-water emulsion produced by the production method according to claim 1.
の水中油型乳化物。3. The oil-in-water emulsion according to claim 2, which is a whipping cream.
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| JP2000174814A JP4132583B2 (en) | 2000-06-12 | 2000-06-12 | Oil-in-water emulsion |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004154092A (en) * | 2002-11-08 | 2004-06-03 | Fuji Oil Co Ltd | Foaming oil-in-water type emulsified product having resistance to freezing |
| JP2009261332A (en) * | 2008-04-25 | 2009-11-12 | Fuji Oil Co Ltd | Foaming oil-in-water emulsified product |
| JP2015053885A (en) * | 2013-09-11 | 2015-03-23 | 不二製油株式会社 | Method for producing oil-in-water type emulsion |
| JP2017029022A (en) * | 2015-07-30 | 2017-02-09 | 株式会社Adeka | Emulsification material for oil-in-water type emulsified fat |
-
2000
- 2000-06-12 JP JP2000174814A patent/JP4132583B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004154092A (en) * | 2002-11-08 | 2004-06-03 | Fuji Oil Co Ltd | Foaming oil-in-water type emulsified product having resistance to freezing |
| JP4506072B2 (en) * | 2002-11-08 | 2010-07-21 | 不二製油株式会社 | Foamable oil-in-water emulsion with freezing resistance |
| JP2009261332A (en) * | 2008-04-25 | 2009-11-12 | Fuji Oil Co Ltd | Foaming oil-in-water emulsified product |
| JP2015053885A (en) * | 2013-09-11 | 2015-03-23 | 不二製油株式会社 | Method for producing oil-in-water type emulsion |
| JP2017029022A (en) * | 2015-07-30 | 2017-02-09 | 株式会社Adeka | Emulsification material for oil-in-water type emulsified fat |
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