JP2015002682A

JP2015002682A - High-oil-content oil-in-water type emulsion

Info

Publication number: JP2015002682A
Application number: JP2013128274A
Authority: JP
Inventors: 寛高野; Hiroshi Takano; 裕之市山; Hiroyuki Ichiyama
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2013-06-19
Filing date: 2013-06-19
Publication date: 2015-01-08
Anticipated expiration: 2033-06-19
Also published as: JP6191816B2

Abstract

PROBLEM TO BE SOLVED: To provide a high-oil-content oil-in-water type emulsion which is generally usable in cooking, confectionery, bread and drinks, imparts rich milk flavor, richness, excellent texture, good meltability in the mouth, a good color tone and luster, has an oil content of 50-72 wt.%, is capable of keeping a stable emulsified state in foods of a pH of 2-9, especially even when added to or mixed with foods in the acidity and salty foods, and also keeping a stable emulsified state when heated or pot-heated in food production, e.g. simmering and retort sterilization, and in cooking, e.g. microwave oven heating and its production method.SOLUTION: A high-oil-content oil-in-water type emulsion comprises fat, protein, an emulsifier and water, has an oil content of 50-72 wt.% and contains a fermented cellulose composite. Its production method is also provided. The emulsifier is lysolecithin and a polyglyceryl fatty acid ester; 80 wt.% of more of all constituent fatty acids are saturated fatty acids; the average polymerization degree of glycerol is 2-10; and the average esterification ratio is 5-90%.

Description

本発明は、高油分水中油型乳化物に関し、さらに詳細には調理、製菓、製パン、飲料等の食品用途全般に亘って、濃厚な乳風味、コク味を付与することができ、且つ広範囲なｐＨ、塩濃度及び／又は加熱による高温度下の条件においても安定な乳化状態が維持出来る、添加、又は混合用の高油分水中油型乳化物及びその製造法に関する。 The present invention relates to an oil-in-water emulsion having a high oil content, and more specifically, can impart a rich milk flavor and richness over a wide range of food applications such as cooking, confectionery, bread making, and beverages. The present invention relates to a high oil-in-water emulsion for addition or mixing, and a method for producing the same, which can maintain a stable emulsified state even under conditions of high pH, salt concentration and / or high temperature by heating.

食品全般において、水中油型乳化物はこれまで食感をまろやかにする、白く仕上げる、風味にコク味を出す等の理由で広く使用されてきた。具体的には、生クリームや牛乳をはじめとする乳製品や、油脂分を植物性油脂に置換した、いわゆる合成クリームが使用されてきた。食品に乳味やコク味を付与するという点において、生クリームが効率的で広く使用されているが、生クリームについては総油分が３０〜４８重量％のものがほとんどであであった。生クリームを始めとして市販されている水中油型乳化物は、油分が５０重量％以下であり、総油分が総水分を下回るため、食品に多量に添加、又は混合すると相対的に食品中の水分量が多くなり、食感が悪くなったり、風味が薄くなったり、或いはコク味を付与し難い等の欠点があった。
総油分を高めたクリームとして、イギリスの伝統的なクリームであるダブルクリームやクロテッドクリームが知られている。ダブルクリームは油分が４８〜５１重量％であり、クロテッドクリームは油分が６０〜７０重量％である。これらのクリームは牛乳を原料として、加熱・濃縮することによって製造されている。牛乳を原料としている関係で油脂は乳脂肪から構成されており、価格としても高いものである。 In foods in general, oil-in-water emulsions have been widely used for a variety of reasons such as a mellow texture, a white finish, and a rich flavor. Specifically, dairy products including fresh cream and milk, and so-called synthetic creams in which oils and fats are replaced with vegetable oils and fats have been used. Although fresh cream is efficient and widely used in terms of imparting milky taste and richness to foods, most of the fresh cream has a total oil content of 30 to 48% by weight. Oil-in-water emulsions that are commercially available, including fresh cream, have an oil content of 50% by weight or less and the total oil content is less than the total water content. There were drawbacks such as an increased amount, a poor texture, a light flavor, or a lack of richness.
Double cream and clotted cream, which are traditional British creams, are known as creams with increased total oil content. The double cream has an oil content of 48 to 51% by weight, and the clotted cream has an oil content of 60 to 70% by weight. These creams are produced by heating and concentrating from milk as a raw material. The fats and oils are composed of milk fat because of the raw material of milk, and the price is high.

特許文献１では、食用油脂を脂肪源とする油相と乳成分を主な水溶性成分とする水相とをポリグリセリン脂肪酸エステルとコハク酸脂肪酸エステルとを乳化剤として用いて乳化して得られる乳化物よりなり、全体が加熱殺菌されている、加熱耐性を有する料理用クリームが提案されている。
特許文献１に記載された料理用クリームの油分は３０重量％であり低油分の水中油型乳化物であり、食感の濃厚感やコク味の付与に限界があった。
特許文献２では、水、油脂、糖質、乳化剤を含有してなる水中油型乳化組成物において、前記油脂の含有量が３５〜７５重量％、前記糖質が少なくともソルビトールを含み、その含有量が１０〜５０重量％、及び前記乳化剤の含有量が水相（水と乳化剤との合計量）に対して５〜２５重量％であることを特徴とする高油分水中油型乳化組成物が提案されている。この提案は油分が３５〜７５重量％と高いものであるが、糖質を多く含み、又本願発明とは課題が異なっていた。
特許文献３では、脂肪、乳成分、乳化剤、並びにリン酸二ナトリウム、ヘキサメタリン酸ナトリウム、ピロリン酸ナトリウム及びクエン酸ナトリウムからなる群から選択される２種以上のリン酸塩等混合物を、乳化、均質化、殺菌及び冷却することにより得られる水中油型乳化食品。さらに、酸性調理素材を添加してなる前記水中油型乳化食品が提案されているが、油分が３０〜５０重量％であった。
特許文献４では、一分子中にベヘン酸残基を一個以上含むトリ飽和グリセリドを油脂成分の一部として含有する油脂と蛋白質成分を含む水相及び必須の乳化剤としてリゾレシチンを含有し、総油分が総水分を上回ることを特徴とする高油分水中油型乳化物が提案されている。
しかしながら、特許文献４の乳化物では、低ｐＨで塩濃度が高いソースに添加した場合、強い加熱条件で、乳化が破壊され油分離が起こるという問題があった。
また、先に述べた、油分が４８〜５１重量％のダブルクリームや、油分が６０〜７０重量％のクロテッドクリームでは更に、乳化の破壊程度が激しく食感が悪くなったり、色調が黄色くなり過ぎるという欠点があった。 In patent document 1, the emulsification obtained by emulsifying the oil phase which uses edible oil and fat as a fat source, and the water phase which uses a milk component as the main water-soluble component using polyglycerin fatty acid ester and succinic acid fatty acid ester as emulsifiers A cooking cream having heat resistance, which is made of food and is heat-sterilized as a whole, has been proposed.
The oil content of the cooking cream described in Patent Document 1 is 30% by weight, which is an oil-in-water emulsion with a low oil content, and there is a limit to imparting a rich texture and rich taste.
In Patent Document 2, in an oil-in-water emulsion composition containing water, fats and oils, saccharides, and emulsifiers, the content of the fats and oils is 35 to 75% by weight, the sugars contain at least sorbitol, and the content thereof 10-50% by weight, and the content of the emulsifier is 5-25% by weight with respect to the aqueous phase (total amount of water and emulsifier). Has been. This proposal has a high oil content of 35 to 75% by weight, but it contains a large amount of carbohydrates and has a different problem from the present invention.
Patent Document 3 emulsifies and homogenizes a mixture of fat, milk components, emulsifiers, and two or more phosphates selected from the group consisting of disodium phosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium citrate. Oil-in-water emulsified food obtained by sterilization, sterilization and cooling. Furthermore, although the said oil-in-water type emulsified food which adds an acidic cooking raw material is proposed, oil content was 30 to 50 weight%.
In Patent Document 4, an oil and fat containing a trisaturated glyceride containing one or more behenic acid residues in one molecule as a part of an oil and fat component and an aqueous phase containing a protein component and lysolecithin as an essential emulsifier, the total oil content is A high oil-in-water emulsion characterized by exceeding the total moisture has been proposed.
However, the emulsion of Patent Document 4 has a problem that when added to a source having a low pH and a high salt concentration, the emulsion is broken and oil separation occurs under strong heating conditions.
In addition, the double cream having an oil content of 48 to 51% by weight or the clotted cream having an oil content of 60 to 70% by weight described above has a severe degree of emulsification breakage and a poor texture, or the color tone becomes too yellow. There was a drawback.

特開平０４−０２０２５６号公報Japanese Patent Laid-Open No. 04-020256 特開平０６−０７８６７２号公報Japanese Patent Application Laid-Open No. 06-077862 特開平０７−２７４８２４号公報Japanese Patent Laid-Open No. 07-274824 特開２０００−０９３１０８号公報JP 2000-093108 A

本発明の目的は、調理、製菓、製パン、飲料の食品全般に亘って使用可能であり、濃厚な乳風味、コク味、優れた食感、口どけ、色調、ツヤを付与することができる油分が５０〜７２重量％の高油分水中油型乳化物であって、ｐＨが２〜９の広範囲な食品特に酸性域の食品、塩分含有量の多い食品に添加、又は混合しても安定な乳化状態が維持出き、煮詰め工程、レトルト殺菌工程の食品製造の加熱工程や鍋加熱、オーブン加熱、電子レンジ加熱の調理時の加熱においても安定な乳化状態が維持出きる高油分水中油型乳化物及びその製造法を提供する事にある。 The object of the present invention can be used for cooking, confectionery, bakery, and beverages in general, and can impart a rich milk flavor, richness, excellent texture, mouthfeel, color tone, and gloss. A high oil-in-water emulsion with an oil content of 50 to 72% by weight, which is stable even when added to or mixed with a wide range of foods with a pH of 2 to 9, especially foods in the acidic range and foods with a high salt content High oil content oil-in-water emulsification that maintains stable emulsified state and maintains stable emulsified state even during cooking, cooking, cooking, cooking, cooking, cooking, cooking, cooking and retort sterilization It is to provide a product and its manufacturing method.

本発明者らは、上記課題に鑑み鋭意検討した結果、油分が５０〜７２重量％の高油分水中油型乳化物に発酵セルロース複合体を配合することで、本願発明の目的が達成されるという知見に至ったものである。
即ち本発明の第１は、油脂、蛋白質、乳化剤及び水を含む水中油型乳化物であって、油分が５０〜７２重量％であり、発酵セルロース複合体を含むことを特徴とする高油分水中油型乳化物である。第２は、乳化剤としてリゾレシチン及びポリグリセリン脂肪酸エステルを含む、第１記載の高油分水中油型乳化物である。第３は、リゾレシチンが卵黄由来のものである、第２記載の高油分水中油型乳化物である。第４は、ポリグリセリン脂肪酸エステルとして、全構成脂肪酸中の８０重量％以上が飽和脂肪酸であり、飽和脂肪酸としては、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸及びリグノセリン酸から１種以上選択されたものである、第２記載の高油分水中油型乳化物である。第５は、ポリグリセリン脂肪酸エステルとして、グリセリンの平均重合度が２〜１０であり、且つ脂肪酸との平均エステル化率が５〜９０％である、第２記載の高油分水中油型乳化物である。第６は、油脂中にベヘン酸を含有するトリ飽和脂肪酸グリセリドを含む、第１記載の高油分水中油型乳化物である。第７は、油脂を構成する全構成脂肪酸組成中にベヘン酸残基を２〜３０重量％含む、第６記載の高油分水中油型乳化物である。第８は、油脂、蛋白質、乳化剤及び水を主要原料として、発酵セルロース複合体を混合後、油分を５０〜７２重量％に調整し、予備乳化、殺菌又は滅菌処理する高油分水中油型乳化物の製造法である。 As a result of intensive studies in view of the above problems, the inventors of the present invention achieve the object of the present invention by blending a fermented cellulose composite with a high oil-in-water emulsion having an oil content of 50 to 72% by weight. This has led to knowledge.
That is, the first of the present invention is an oil-in-water emulsion containing oils, fats, proteins, emulsifiers and water, the oil content is 50 to 72% by weight, and contains a fermented cellulose complex, It is an oil-type emulsion. The second is the oil-in-water emulsion of the high oil content according to the first, which contains lysolecithin and polyglycerin fatty acid ester as an emulsifier. The third is the high oil-in-water oil-in-water emulsion according to the second, wherein lysolecithin is derived from egg yolk. Fourth, as polyglycerin fatty acid ester, 80% by weight or more of all constituent fatty acids is saturated fatty acid, and as saturated fatty acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid The oil-in-water high-oil-in-water emulsion according to the second item, which is one or more selected from behenic acid and lignoceric acid. The fifth is a high oil-in-water oil-in-water emulsion according to the second item, wherein the polyglycerin fatty acid ester has an average degree of polymerization of glycerin of 2 to 10 and an average esterification ratio with fatty acid of 5 to 90%. is there. 6th is the oil-in-water type high oil-in-water emulsion of 1st containing the tri saturated fatty acid glyceride which contains behenic acid in fats and oils. The seventh is the oil-in-water type high oil-in-water emulsion according to the sixth aspect, which contains 2 to 30% by weight of behenic acid residues in the total constituent fatty acid composition constituting the fats and oils. The eighth is an oil-in-water emulsion with a high oil content that is preliminarily emulsified, sterilized, or sterilized by mixing the fermented cellulose complex with fats and oils, proteins, emulsifiers and water as main raw materials, and adjusting the oil content to 50 to 72% by weight. It is a manufacturing method.

本発明により、調理、製菓、製パン、飲料の食品全般に亘って使用可能であり、耐酸性、耐塩性、耐加熱性に優れ、濃厚な乳風味、コク味、優れた食感、口どけ、色調、ツヤを付与することができる油分が５０〜７２重量％の高油分水中油型乳化物を提供することが可能となった。
特に、酸性域の食品、塩分含有量の多い食品に添加、又は混合しても安定な乳化状態が維持出きるという点で、調理用途に好適な高油分水中油型乳化物を提供することが可能となった。
更に高油分水中油型乳化物の製造に際しては、予備乳化工程、殺菌又は滅菌工程及び冷却工程を経ても乳化状態が安定な油分が５０〜７２重量％の高油分水中油型乳化物を提供することが可能となった。 According to the present invention, it can be used for foods such as cooking, confectionery, bakery, and beverages, and has excellent acid resistance, salt resistance, heat resistance, rich milk flavor, rich taste, excellent texture, mouthfeel It was possible to provide a high oil content oil-in-water emulsion having an oil content of 50 to 72% by weight capable of imparting color tone and gloss.
In particular, it is possible to provide a high oil-in-water emulsion suitable for cooking applications in that a stable emulsified state can be maintained even when added to or mixed with food in an acidic range or food with a high salt content. It has become possible.
Furthermore, when producing a high oil-in-water oil-in-water emulsion, a high oil-in-water oil-in-water emulsion having an oil content of 50 to 72% by weight that is stable in an emulsified state even through a preliminary emulsification step, a sterilization or sterilization step, and a cooling step is provided. It became possible.

本発明の高油分水中油型乳化物の製造法は、油脂、蛋白質、乳化剤及び水を主要原料として、発酵セルロース複合体を混合後、油分を５０〜７２重量％に調整し、予備乳化、殺菌又は滅菌処理し冷却する製造法である。
油分が５０〜７２重量％と高いので、予備乳化工程、殺菌又は滅菌工程及び冷却工程において安定な乳化状態を得ることが一般的に難しいとされているが、本発明の製造法によってこれらの製造工程を経ても乳化状態が安定な高油分水中油型乳化物を得ることができる。
本発明の目的である高油分からすれば、油分は５０〜７２重量％であり、好ましくは５０〜７０重量％であり、更に好ましくは５２〜７０重量％である。油分が低すぎると食品素材に添加、又は混合した際に、効率的に乳味やコクを付与することが難くなる。油分が高すぎると、高油分水中油型乳化物の製造過程や流通、保管時に乳化状態を安定化するのが難しくなる。又、食品素材への使用に際しても安定な乳化状態の維持が難しくなる。 The method for producing a high oil-in-water emulsion of the present invention is prepared by mixing a fermented cellulose complex with oils, proteins, emulsifiers and water as main raw materials, adjusting the oil content to 50 to 72% by weight, pre-emulsifying and sterilizing Or it is a manufacturing method which sterilizes and cools.
Since the oil content is as high as 50 to 72% by weight, it is generally considered difficult to obtain a stable emulsified state in the preliminary emulsification step, sterilization or sterilization step, and cooling step. A high oil-in-water emulsion with a stable emulsified state can be obtained even after passing through the steps.
In view of the high oil content which is the object of the present invention, the oil content is 50 to 72% by weight, preferably 50 to 70% by weight, and more preferably 52 to 70% by weight. If the oil content is too low, it is difficult to efficiently impart milky taste and richness when added to or mixed with food materials. If the oil content is too high, it becomes difficult to stabilize the emulsified state during the production process, distribution, and storage of the high oil-in-water emulsion. In addition, it is difficult to maintain a stable emulsified state even when used as a food material.

本発明の高油分水中油型乳化物は、調理、製菓、製パン、飲料の食品全般に亘って使用可能であり、これらの食品素材に添加、若しくは混合して、又は添加、若しくは混合後加熱処理しても、濃厚な乳風味、コク味、優れた食感、口どけ、色調、ツヤを付与することができるものである。
具体的な食品素材としては、チーズ、クリーム、ヨーグルトの乳製品類（品温５℃でｐＨが２〜９）、トマト、玉葱、人参、ニンニクの野菜類をミジン切り状、ペースト状、又は液状にしたもの（品温５℃でｐＨ５〜７）が例示できる。
そして、酸性域の食品としては、レモン、リンゴ、オレンジの果実類をミジン切り状、ペースト状、又は液状にしたもの（品温５℃でｐＨ５〜７）が例示できる。
塩分濃度の高い食品として、ホワイトソース、ブラウンソース、ベシャメルソース、モルネーソース、トマトソース、ウスターソース、カレーソース、中華スープ、醤油、コンソメ、ブイヨン、梅干しペーストの調理素材が例示できる。
そして、甘味系の食品である、カスタード、チョコレートソース、フルーツソースと言った製菓、製パン、飲料の素材にも適用することが可能である。 The high oil-in-water emulsion of the present invention can be used throughout cooking, confectionery, bakery, and beverage foods, and is added to, mixed with, or added to, or heated after mixing these food materials. Even if it is processed, it can give a rich milk flavor, richness, excellent texture, mouthfeel, color tone, and gloss.
Specific food materials include cheese, cream, yogurt dairy products (product temperature 5 ° C., pH 2-9), tomato, onion, carrot, garlic vegetables, cut in a paste, or liquid (5-5 ° C., pH 5-7).
And as a foodstuff of an acidic region, the thing made from lemon, apple, and orange fruits in the shape of a cutting medium, a paste, or a liquid (product temperature 5 degreeC, pH 5-7) can be illustrated.
Examples of foods with a high salt concentration include white sauce, brown sauce, bechamel sauce, morney sauce, tomato sauce, wooster sauce, curry sauce, Chinese soup, soy sauce, consomme, bouillon, and a dried plum paste.
It can also be applied to sweet foods such as custard, chocolate sauce, fruit sauce, confectionery, bread making, and beverage materials.

上記食品素材は何れもｐＨが２〜９の広範囲であり、塩濃度も広範囲なものである。
本発明の高油分水中油型乳化物は、これらの食品素材に添加、又は混合しても、乳化状態が安定である。
更に添加、又は混合処理後、煮詰め工程、レトルト殺菌工程、撹拌工程における食品製造工程での加熱工程、又は、鍋加熱、オーブン加熱、電子レンジ加熱の調理加熱においても容易に乳化破壊しない安定な乳化物を得ることができる。 Each of the food materials has a wide pH range of 2-9 and a wide salt concentration.
Even if the high oil-in-water oil-in-water emulsion of the present invention is added to or mixed with these food materials, the emulsified state is stable.
Furthermore, after the addition or mixing treatment, stable emulsification that does not easily break the emulsion even in the cooking process such as the boiling process, the retort sterilization process, the food manufacturing process in the stirring process, or the cooking heating such as pot heating, oven heating, microwave heating You can get things.

本発明の高油分水中油型乳化物は、油脂、蛋白質、乳化剤及び水を含む水中油型乳化物であって、油分が５０〜７２重量％であり、発酵セルロース複合体を含む必要がある。本発明の発酵セルロース複合体とは、発酵セルロースとカルボキシメチルセルロース又はその塩、キサンタンガム及びグァーガムから選ばれる１種又は２種以上の高分子物質とを複合化したものである。 The high oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, proteins, emulsifiers and water, the oil content is 50 to 72% by weight, and it is necessary to contain a fermented cellulose complex. The fermented cellulose composite of the present invention is a composite of fermented cellulose and one or more polymer substances selected from carboxymethyl cellulose or a salt thereof, xanthan gum and guar gum.

発酵セルロースは、セルロース生産菌が生産するセルロースであればよく、特に限定されない。通常、発酵セルロースは、セルロース生産菌を既知の方法、例えば特開昭６１−２１２２９５号公報、特開平３−１５７４０２号公報、特開平９−１２１７８７号公報に記載される方法に従って培養し、得られた培養物からセルロース生産菌を単離するか、または所望に応じて適宜精製することによって製造することができる。
セルロース生産菌としては、アセトバクター属、シュードモナス属、アグロバクテリウム属等に属する細菌が挙げられるが、好適にはアセトバクター属である。発酵セルロースを生産するアセトバクター属の細菌として、より具体的には、アセトバクター・パスツリアヌス株（例えば、ＡＴＣＣ１０２４５等）、アセトバクター・エスピーＤＡ株（例えば、ＦＥＲＭＰ−１２９２４等）、アセトバクター・キシリナム株（例えば、ＡＴＣＣ２３７６８、ＡＴＣＣ２３７６９、ＡＴＣＣ１０８２１、ＡＴＣＣ１３０６−２１等）を挙げることができる。好ましくは、アセトバクター・キシリナム株である。 The fermented cellulose is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, fermented cellulose is obtained by culturing cellulose-producing bacteria according to known methods, for example, the methods described in JP-A-61-212295, JP-A-3-157402, and JP-A-9-121787. Cellulose-producing bacteria can be isolated from the cultured product, or can be produced by appropriately purifying as desired.
Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERMP-12924), and an Acetobacter xylinum strain (For example, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.

発酵セルロース複合体は、商業上入手可能であり、例えば三栄源エフ・エフ・アイ株式会社製のサンアーティスト［登録商標］ＰＮ（キサンタンガムおよびＣＭＣのナトリウム塩と発酵セルロースとの複合体の製剤）、サンアーティスト［登録商標］ＰＧ（グァーガムおよびＣＭＣのナトリウム塩と発酵セルロースとの複合体の製剤）などを挙げることができる。
発酵セルロース複合体は、水中油型乳化物全体に対して、０．０５〜０．７重量％、好ましくは０．１〜０．７重量％、更に好ましくは０．１〜０．６重量％配合することにより、水中油型乳化物の乳化状態を安定に保つことができる。
配合量が少なすぎると水中油型乳化物の乳化状態を安定に保つ効果は不十分となる。配合量が多すぎると、粘度が高くなりすぎたり、セルロース特有のザラついた食感を感じやすくなる。 The fermented cellulose complex is commercially available, for example, Sun Artist [registered trademark] PN (a preparation of a complex of xanthan gum and sodium salt of CMC and fermented cellulose) manufactured by Saneigen FFI Co., Ltd. Sun Artist [registered trademark] PG (formulation of a complex of sodium salt of guar gum and CMC and fermented cellulose).
The fermented cellulose composite is 0.05 to 0.7% by weight, preferably 0.1 to 0.7% by weight, more preferably 0.1 to 0.6% by weight, based on the whole oil-in-water emulsion. By blending, the emulsified state of the oil-in-water emulsion can be kept stable.
If the blending amount is too small, the effect of stably maintaining the emulsified state of the oil-in-water emulsion is insufficient. If the blending amount is too large, the viscosity becomes too high, or it becomes easy to feel the rough texture of cellulose.

本発明においては、乳化剤としてリゾレシチン及びポリグリセリン脂肪酸エステルを含むのが好ましい。
リゾレシチンは大豆や鶏卵等を原料とし、これらから抽出したレシチンを酵素処理または化学的処理して得られるが、かかるリゾレシチンを使用することにより、高油分水中油型乳化物の製造時のみならず、各種食品に適用した場合の乳化力をも強力に保持することができる。リゾレシチンは水中油型乳化物全体に対して、０．０５〜０．５重量％が好ましく、より好ましくは０．１〜０．５重量％であり、更に好ましくは０．１〜０．４重量％である。
配合量が少なすぎると水中油型乳化物の乳化状態を安定に保つ効果は不十分となる。
配合量が多すぎると、特有の風味や刺激臭を感じやすくなり、また色調も黄色くなりすぎる。 In the present invention, it is preferable to contain lysolecithin and polyglycerin fatty acid ester as emulsifiers.
Lysolecithin is obtained from soybeans and chicken eggs as raw materials, and is obtained by enzymatic treatment or chemical treatment of lecithin extracted from these, but by using such lysolecithin, not only at the time of production of a high oil-in-water oil-in-water emulsion, The emulsifying power when applied to various foods can be kept strong. The lysolecithin is preferably 0.05 to 0.5% by weight, more preferably 0.1 to 0.5% by weight, still more preferably 0.1 to 0.4% by weight, based on the whole oil-in-water emulsion. %.
If the blending amount is too small, the effect of stably maintaining the emulsified state of the oil-in-water emulsion is insufficient.
If the amount is too large, it becomes easy to feel the unique flavor and pungent odor, and the color tone becomes too yellow.

本発明においては、リゾレシチンの中でも卵黄由来のものが、水中油型乳化物の乳化状態を安定に保ち且つ風味にコクを付与できるという点で好ましい。
本発明の卵黄リゾレシチンとは卵黄レシチンをフォスフォリパーゼやリパーゼ等の酵素で処理したものであって、リン脂質のグリセロールの１位または２位に結合している脂肪酸１分子がとれたものであり、具体的には、リゾレシチン（リゾホスファチジルコリン）、リゾホスファチジルエタノールアミン、リゾホスファチジルセリン、リゾホスファチジルグリセロール、リゾホスファチジルイノシトール、リゾホスファチジン酸などを挙げることができる。これらは単独で、あるいはこれらの混合形態で、あるいはまた、これらを主成分とする形態で配合しうる。実際には、卵黄リゾレシチンとして市販されている、例えば、「卵黄レシチンＬＰＬ２０Ｓ」（キューピー株式会社製：リゾレシチン２０重量％含有品：リゾレシチンの組成はリゾホスファチジルコリン８０％、リゾホスファチジルエタノールアミン２０％）が好ましく用いられるが、これに限定されるものではない。 In the present invention, among the lysolecithins, those derived from egg yolk are preferable in that they can stably maintain the emulsified state of the oil-in-water emulsion and impart richness to the flavor.
The egg yolk lysolecithin of the present invention is obtained by treating egg yolk lecithin with an enzyme such as phospholipase or lipase, and is obtained by removing one molecule of fatty acid bound to the 1- or 2-position of phospholipid glycerol. Specific examples include lysolecithin (lysophosphatidylcholine), lysophosphatidylethanolamine, lysophosphatidylserine, lysophosphatidylglycerol, lysophosphatidylinositol, lysophosphatidic acid, and the like. These may be blended alone, in a mixed form thereof, or alternatively in a form mainly composed of these. Actually, commercially available as egg yolk lysolecithin, for example, “yolk lecithin LPL20S” (manufactured by Kewpie Co., Ltd .: lysolecithin 20% by weight product: composition of lysolecithin is 80% lysophosphatidylcholine, 20% lysophosphatidylethanolamine) is preferable. Although used, it is not limited to this.

本発明のポリグリセリン飽和脂肪酸エステルはポリグリセリンと飽和脂肪酸がエステル化したものであり、飽和脂肪酸がカプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸及びリグノセリン酸から１種以上選択されたものであり、好ましくはミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸から１種以上選択されたものであり、更に好ましくはパルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸から１種以上選択されたものであり、最も好ましくはパルミチン酸、ステアリン酸及びアラキジン酸から１種以上選択されたものである。
そして、本発明のポリグリセリン飽和脂肪酸エステルは全構成脂肪酸中の８０重量％以上が飽和脂肪酸であるのが好ましく、より好ましくは９０重量％以上が飽和脂肪酸であり、更に好ましくは９５重量％以上が飽和脂肪酸である。 The polyglycerin saturated fatty acid ester of the present invention is obtained by esterifying polyglycerin and saturated fatty acid, and the saturated fatty acid is caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoserine. One or more selected from acids, preferably one or more selected from myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferably palmitic acid, stearic acid, arachidic acid And one or more selected from behenic acid, and most preferably one or more selected from palmitic acid, stearic acid, and arachidic acid.
In the polyglycerol saturated fatty acid ester of the present invention, 80% by weight or more of all the constituent fatty acids is preferably saturated fatty acid, more preferably 90% by weight or more is saturated fatty acid, and still more preferably 95% by weight or more. It is a saturated fatty acid.

本発明のポリグリセリン飽和脂肪酸エステルはグリセリンの平均重合度が２〜１０であるのが好ましく、グリセリン重合度が低すぎると水中油型乳化物の乳化状態を安定に保つことが難しくなる。グリセリン重合度が高すぎると水中油型乳化物に雑味を感じやすくなる。
本発明のポリグリセリン飽和脂肪酸エステルはポリグリセリンと飽和脂肪酸との平均エステル化率が５〜９０％であるのが好ましく、より好ましくは５％〜８５％である。平均エステル化率が低すぎると水中油型乳化物の乳化状態を安定に保つことが難しくなる。平均エステル化率が高すぎると水中油型乳化物の粘度が高くなり、食品に添加又は混合する際の作業性が悪くなる。 The polyglycerol saturated fatty acid ester of the present invention preferably has an average degree of polymerization of glycerol of 2 to 10, and if the degree of polymerization of glycerol is too low, it becomes difficult to stably maintain the emulsified state of the oil-in-water emulsion. If the degree of glycerin polymerization is too high, the oil-in-water emulsion tends to feel a bitter taste.
The polyglycerol saturated fatty acid ester of the present invention preferably has an average esterification rate of 5 to 90%, more preferably 5 to 85%, of polyglycerol and saturated fatty acid. If the average esterification rate is too low, it is difficult to keep the emulsified state of the oil-in-water emulsion stable. When the average esterification rate is too high, the viscosity of the oil-in-water emulsion becomes high, and the workability when added to or mixed with food is deteriorated.

ポリグリセリン飽和脂肪酸エステルは水中油型乳化物全体に対して、０．０５〜３．０重量％、好ましくは０．１〜３．０重量％、更に好ましくは０．１〜２．５重量％である。配合量が少なすぎると水中油型乳化物の乳化状態を安定に保つことが難しくなる。配合量が多すぎると、水中油型乳化物に特有の雑味を感じやすくなる。 The polyglycerol saturated fatty acid ester is 0.05 to 3.0% by weight, preferably 0.1 to 3.0% by weight, more preferably 0.1 to 2.5% by weight, based on the whole oil-in-water emulsion. It is. When there are too few compounding quantities, it will become difficult to maintain the emulsified state of an oil-in-water emulsion stably. When there are too many compounding quantities, it will become easy to feel the miscellaneous taste peculiar to an oil-in-water emulsion.

本願発明のリゾレシチン、ポリグリセリン飽和脂肪酸エステル以外の乳化剤として水中油型乳化物を調製する際に通常使用する乳化剤を適宜選択使用することが出来る。例えば、モノグリセリド、有機酸モノグリセリド、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、ポリグリセリン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等の合成乳化剤が例示でき、これらの乳化剤の中から１種又は２種以上を選択して適宜使用することが出来、好ましくは有機酸モノグリセリド、ショ糖脂肪酸エステルを適宜使用することが出来る。 As an emulsifier other than lysolecithin and polyglycerin saturated fatty acid ester of the present invention, an emulsifier usually used in preparing an oil-in-water emulsion can be appropriately selected and used. For example, synthetic emulsifiers such as monoglyceride, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester can be exemplified, and one or more of these emulsifiers Two or more types can be selected and used as appropriate. Preferably, organic acid monoglycerides and sucrose fatty acid esters can be used as appropriate.

本発明の高油分水中油型乳化物に使用する油脂としては、動植物性油脂及びそれらの硬化油脂の単独又は２種以上の混合物或いはこれらのものに種々の化学処理又は物理処理を施した油脂が例示できる。かかる原料油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示できる。好ましくは風味、健康の点で大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ヤシ油、パーム核油、乳脂が例示できる。 As fats and oils used in the oil-in-water emulsion of the high oil content of the present invention, animal and vegetable fats and fats and oils obtained by subjecting them to various chemical treatments or physical treatments alone or a mixture of two or more kinds thereof. It can be illustrated. Such raw oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. And processed oils and fats such as these oils and fats and their hardened oils, fractionated oils and transesterified oils. Preferred examples include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, coconut oil, palm kernel oil, and milk fat from the viewpoint of flavor and health.

本発明においては油脂成分として、油脂中にベヘン酸を含有するトリ飽和脂肪酸グリセリドを含むのが好ましく、更に油脂を構成する全構成脂肪酸組成中にベヘン酸残基を２〜３０重量％含むのが好ましい。
当該油脂を使用することによって、水中油型乳化物の乳化状態を安定に保つことが出来る。特に加熱した際の乳化破壊を抑えることが出来る。
ベヘン酸を含有するトリ飽和脂肪酸グリセリドを含む油脂としては、例えばエルシン酸を含む油脂を水素添加により通常沃素価１以下、融点６０℃以上にすることにより得ることができる。（不飽和のエルシン酸を硬化すれば、飽和のベヘン酸を得ることができる。）エルシン酸を３０％以上含む油脂としては高エルシン酸の菜種油、からし油、クランベ油、うぜんばれん種子油等が挙げられるが、容易に入手可能な高エルシン酸の菜種油が好ましい。またトリ飽和脂肪酸グリセリドとはトリグリセリドの構成脂肪酸が全て飽和脂肪酸よりなるトリグリセリドである。 In the present invention, it is preferable to include trisaturated fatty acid glyceride containing behenic acid in the fat and oil as the fat and oil component, and further to include 2 to 30% by weight of behenic acid residues in the total constituent fatty acid composition constituting the fat and oil. preferable.
By using the fats and oils, the emulsified state of the oil-in-water emulsion can be kept stable. In particular, the emulsion breakage when heated can be suppressed.
The fat and oil containing trisaturated fatty acid glyceride containing behenic acid can be obtained, for example, by hydrogenating an oil or fat containing erucic acid so that the iodine value is usually 1 or less and the melting point is 60 ° C. or more. (Saturated behenic acid can be obtained by curing unsaturated erucic acid.) Oils containing 30% or more of erucic acid include rapeseed oil of high erucic acid, mustard oil, clambe oil, and syrup seed oil. Highly erucic acid rapeseed oil that is readily available is preferred. Trisaturated fatty acid glycerides are triglycerides in which all the constituent fatty acids of the triglycerides are saturated fatty acids.

本発明においては油脂成分として、油相中の１０重量％以上、より好ましくは４０重量％以上、更に好ましくは４０〜８０重量％に乳脂を含むのが好ましい。乳脂肪を含む高油分水中油型乳化物は乳味を与える点で好ましい。
本発明での乳脂は、牛乳、生クリーム、バター等の乳由来の乳脂はもちろんのこと、これらの原料を加工処理して得られるバターオイルも含むのもである。 In the present invention, it is preferable that the oil and fat component contains 10% by weight or more, more preferably 40% by weight or more, and still more preferably 40 to 80% by weight of the oily phase. High oil-in-water oil-in-water emulsions containing milk fat are preferred in terms of giving a milky taste.
The milk fat in the present invention includes butter oil obtained by processing these raw materials as well as milk fat derived from milk such as milk, fresh cream and butter.

本発明の高油分水中油型乳化物は、油脂、蛋白質、乳化剤及び水を含む水中油型乳化物であって、蛋白質としては、乳蛋白質、卵蛋白質、大豆蛋白質が挙げられ、好ましくは乳蛋白質であり、更に好ましくは無脂乳固形分由来の蛋白質である。
具体的には、生乳、牛乳、脱脂乳、生クリーム、濃縮乳、無糖練乳、加糖練乳、全脂粉乳、脱脂粉乳、バターミルクパウダー、ホエー蛋白、酸カゼイン、レンネットカゼイン、若しくはカゼインナトリウム、カゼインカルシウム、カゼインカリウム等のカゼイン類、またはトータルミルクプロテイン乳由来の蛋白質が例示できる。卵蛋白質としては、液状あるいは乾燥された卵黄、卵白、全卵及びこれらより分離される単一（単純）蛋白質、例えばオボアルブミン、コンアルブミン、オボムコイド、オボグロブリン等がある。大豆蛋白質としては、豆乳、脱脂大豆粉、濃縮大豆蛋白、分離大豆蛋白、脱脂豆乳粉末、大豆蛋白加水分解物等がある。 The oil-in-water emulsion of high oil content of the present invention is an oil-in-water emulsion containing oil, fat, protein, emulsifier and water, and examples of the protein include milk protein, egg protein, and soybean protein, preferably milk protein. More preferably, it is a protein derived from non-fat milk solids.
Specifically, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, butter milk powder, whey protein, acid casein, rennet casein, or sodium caseinate, Examples include caseins such as casein calcium and casein potassium, or proteins derived from total milk protein milk. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, and ovoglobulin. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate.

無脂乳固形分由来の蛋白質としては生乳、牛乳、脱脂乳、生クリーム、濃縮乳、無糖練乳、加糖練乳、全脂粉乳、脱脂粉乳、バターミルクパウダー、ホエー蛋白が例示できる。蛋白質の使用量は０．３〜５重量％が好ましく、より好ましくは０．３〜４重量％であり、更に好ましくは０．５〜３重量％である。蛋白質が少なすぎると水中油型乳化物の乳化安定性が悪くなる。蛋白質が多すぎると殺菌工程で風味劣化を起こりやすくなる。
そして、無脂乳固形分の場合の使用量は０．５〜１０重量％が好ましく、より好ましくは１〜８重量％であり、更に好ましくは２〜８重量％となる。 Examples of the protein derived from non-fat milk solids include raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, butter milk powder, and whey protein. The amount of protein used is preferably 0.3 to 5% by weight, more preferably 0.3 to 4% by weight, and still more preferably 0.5 to 3% by weight. When there is too little protein, the emulsification stability of an oil-in-water emulsion will worsen. If there is too much protein, flavor deterioration will easily occur during the sterilization process.
And the usage-amount in the case of non-fat milk solid content has preferable 0.5-10 weight%, More preferably, it is 1-8 weight%, More preferably, it becomes 2-8 weight%.

本発明の高油分水中油型乳化物については、発酵セルロース複合体以外の多糖類を使用するのが好ましく、ジェランガム、キサンタンガム、ローカストビーンガム、プルラン、グァーガム、サイリウムシードガム、水溶性大豆多糖類、カラギーナン、タマリンド種子ガム及びタラガムから選択される１種又は２種以上の多糖類が好ましく、更にジェランガム、キサンタンガム、プルラン、グァーガム、サイリウムシードガム、水溶性大豆多糖類、カラギーナン及びタマリンド種子ガムから選択される１種又は２種以上の多糖類が好ましい。 For the high oil-in-water emulsion of the present invention, it is preferable to use a polysaccharide other than the fermented cellulose complex, gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, One or more polysaccharides selected from carrageenan, tamarind seed gum and tara gum are preferred, and further selected from gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan and tamarind seed gum One or more polysaccharides are preferred.

本発明の高油分水中油型乳化物については、各種塩類を使用するのが好ましく、ヘキサメタリン酸塩、第２リン酸塩、クエン酸ナトリウム、ポリリン酸塩、重曹等を単独又は２種以上混合使用することが好ましい。 For the oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. are used alone or in combination of two or more. It is preferable to do.

本発明の本発明の高油分水中油型乳化物の製造法は、油脂、蛋白質、乳化剤及び水を主要原料として、発酵セルロース複合体を混合後、油分を５０〜７２重量％に調整し、予備乳化、殺菌又は滅菌処理し冷却する製造法である。
乳化物の保存性の点で滅菌処理することが好ましい。 The method for producing a high oil-in-water-in-oil emulsion of the present invention comprises mixing fat and protein, an emulsifier and water as main raw materials, mixing the fermented cellulose complex, adjusting the oil content to 50 to 72% by weight, It is a manufacturing method in which it is emulsified, sterilized or sterilized and cooled.
It is preferable to sterilize from the viewpoint of storage stability of the emulsion.

滅菌処理には、間接加熱方式と直接加熱方式の２種類があり、間接加熱処理する装置としてはＡＰＶプレート式ＵＨＴ処理装置(ＡＰＶ株式会社製）、ＣＰ−ＵＨＴ滅菌装置（クリマティー・パッケージ株式会社製）、ストルク・チューブラー型滅菌装置（ストルク株式会社製）、コンサーム掻取式ＵＨＴ滅菌装置（テトラパック・アルファラベル株式会社製）等が例示できるが、特にこれらにこだわるものではない。また、直接加熱式滅菌装置としては、超高温滅菌装置（岩井機械工業（株）製）、ユーペリゼーション滅菌装置（テトラパック・アルファラバル株式会社製）、ＶＴＩＳ滅菌装置（テトラパック・アルファラバル株式会社製）、ラギアーＵＨＴ滅菌装置（ラギアー株式会社製）、パラリゼーター（パッシュ・アンド・シルケーボーグ株式会社製）等のＵＨＴ滅菌装置が例示でき、これらの何れの装置を使用してもよい。 There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. 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 Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は、いずれも重量基準を意味する。また、結果については以下の方法で評価した。 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.

Ａ水中油型乳化物の評価方法
（１）粘度：粘度の測定は、品温５℃でＢ型粘度計（ＶＩＳＣＯＭＥＴＥＲＴＶ−１０、ＴＯＫＩＳＡＮＧＹＯＣＯ，ＬＴＤ製）にて、３号ローター、６０ｒｐｍで測定を開始し、３０秒後の粘度を測定結果とした。
（２）風味の評価：２０人のパネラーに、風味評価の指標として、乳脂肪分６０重量％のクロテッドクリーム（高梨乳業株式会社製）を用いて、品温５℃の水中油型乳化物２ｇを直食してもらい以下の基準で評価し、平均を算出した。
◎乳のコクを非常に強く感じる。
○乳のコクを強く感じる。
△乳のコクを感じるが不十分。
×乳味を感じるがコクが不十分。 A Evaluation method of oil-in-water emulsion (1) Viscosity: Viscosity was measured at a product temperature of 5 ° C. using a B-type viscometer (VISCOMETER TV-10, manufactured by TOKI SANGYO CO, LTD) at No. 3 rotor at 60 rpm. The measurement was started and the viscosity after 30 seconds was taken as the measurement result.
(2) Flavor evaluation: 20 panelists using a clotted cream (manufactured by Takanashi Milk Industry Co., Ltd.) having a milk fat content of 60% by weight as an indicator for flavor evaluation, 2 g of an oil-in-water emulsion at a product temperature of 5 ° C. Was eaten directly and evaluated according to the following criteria, and the average was calculated.
◎ I feel the richness of milk very strongly.
○ Strongly feel the milk.
△ I feel a lot of milk but it's not enough.
× Feeling milky but not full.

（３）モルネーソースを用いたテスト
モルネーソースの配合を表１に示した。

モルネーソースは以下の方法で調製し評価した。
薄力粉７部、バター４部、牛乳２０部、ブイヨン２０部、パルメザンチーズ２部、塩１部、水２６部をフードプロセッサー（ＭＫ−Ｚ４０、パナソニック株式会社製）にて２分間撹拌して品温２０℃のモルネーソース原体を得た。これを容量３Ｌ、ステンレス製の鍋に入れ、ガスコンロを用いて弱火にて撹拌しながら加熱する。３分後、８０℃に達温したところで水中油型乳化物を添加し、撹拌しながら弱火にて加熱する。９０℃に達温した時点で加熱を止めモルネーソースを得た。水中油型乳化物を添加してから９０℃に達温するまでの時間を測定し、これを作業時間の指標とした。
得られたモルネーソースの、油分離状態と色調を以下の基準で評価した。
得られたモルネーソースは品温２０℃においてｐＨ５〜５．５であった。また塩分濃度は１．５％であった。
・油分離状態
◎：油分離は全く見られない。
○：鍋の淵近辺で少量の油分離が起き始めている。
△：鍋の淵近辺で油分離が起こっている。
×：鍋の淵近辺で多量の油分離が起こっている。
××：鍋淵近辺だけでなく、中心部付近においても多量の油分離が起こっている。
・色調
◎白さが保たれており良好。
○若干黄色みがある。
△黄色みが強くなっている。
×黄色みが強すぎ、食欲をそがれる。 (3) Test using morney sauce The composition of morney sauce is shown in Table 1.

The morney sauce was prepared and evaluated by the following method.
7 parts of flour, 4 parts of butter, 20 parts of milk, 20 parts of bouillon, 2 parts of Parmesan cheese, 1 part of salt and 26 parts of water are stirred for 2 minutes in a food processor (MK-Z40, manufactured by Panasonic Corporation). A raw material of morney sauce at 20 ° C. was obtained. This is put into a stainless steel pan having a capacity of 3 L, and heated with stirring on a low heat using a gas stove. After 3 minutes, when the temperature reaches 80 ° C., the oil-in-water emulsion is added, and the mixture is heated with low heat while stirring. When the temperature reached 90 ° C., heating was stopped and a morney sauce was obtained. The time from the addition of the oil-in-water emulsion to the temperature reaching 90 ° C. was measured, and this was used as an index of working time.
The oil separation state and color tone of the obtained morney sauce were evaluated according to the following criteria.
The obtained morney sauce had a pH of 5 to 5.5 at a product temperature of 20 ° C. The salinity was 1.5%.
-Oil separation state A: No oil separation is observed.
○: A small amount of oil separation is starting to occur near the pot.
Δ: Oil separation occurs in the vicinity of the pot.
X: A large amount of oil separation occurs in the vicinity of the pot.
XX: A large amount of oil separation occurs not only in the vicinity of the pot but also in the vicinity of the center.
・ Color tone ◎ Good whiteness.
○ Slightly yellowish.
ΔYellowness is strong.
× The yellowness is too strong and appetizing.

（４）レトルト耐性のテスト
容量１００ｍｌのレトルトパック（株式会社生産日本社製ラミジップスタンドタイプＬＺ−１０）に水中油型乳化物を水で３倍希釈したものを加え、レトルト殺菌釜（ＨＩＳＡＫＡＷＯＲＫＳ，ＬＴＤ製第一種圧力容器ＴＹＰＥＲＣＳ−４０ＲＴＧＮ）にて１２１℃、３０分の条件でレトルト殺菌を行い、１週間２０℃にて静置した。凝集物の有無、分離状態、褐変度合について以下の基準で評価した。
・凝集物の有無
○凝集物は全く見られない。
△若干の凝集物が見られる。
×凝集物が多い
・分離状態
○分離は全く見られない。
△若干の分離が見られる。
×分離が激しい。
・褐変度合
○褐変が少なく白さを保っている。
△褐変し若干変色している。
×褐変し激しく変色している。 (4) Retort resistance test A retort pack having a capacity of 100 ml (manufactured by NIPPON JAPAN CO., LTD., Lami zip stand type LZ-10), which is obtained by diluting an oil-in-water emulsion three times with water, is added to a retort sterilization pot (HISAKA WORKS, The retort sterilization was performed at 121 ° C. for 30 minutes using a LTD first-type pressure vessel (TYPE RCS-40RTGN), and the mixture was allowed to stand at 20 ° C. for 1 week. The presence / absence of agglomerates, the separated state, and the degree of browning were evaluated according to the following criteria.
-Presence or absence of aggregates ○ No aggregates are seen.
Δ Some agglomerates are seen.
× Many aggregates / separated state ○ No separation at all.
Δ Some separation is observed.
X Separation is severe.
・ Degree of browning ○ Little browning and whiteness.
Δ Browned and slightly discolored.
× Browning and severe discoloration.

（５）耐酸性のテスト
容量１００ｍｌのプラスチック製容器に、水中油型乳化物を水で３倍希釈したものを６０ｇ加え、クエン酸１０％水溶液を６ｇ添加し撹拌した後、２０℃にて２４時間静置した。分離度合について以下の基準で評価した。ｐＨはすべて３．０であった。
・凝集物の有無
○凝集物は全く見られない。
△若干の凝集物が見られる。
×凝集物が多い
・分離状態
○分離は全く見られない。
△容器の底付近で若干の分離が見られる。
×完全に二層に分離している。 (5) Acid resistance test In a 100 ml plastic container, 60 g of an oil-in-water emulsion diluted 3-fold with water was added, and 6 g of a 10% aqueous citric acid solution was added and stirred. Let stand for hours. The degree of separation was evaluated according to the following criteria. The pH was all 3.0.
-Presence or absence of aggregates ○ No aggregates are seen.
Δ Some agglomerates are seen.
× Many aggregates / separated state ○ No separation at all.
Δ Some separation is seen near the bottom of the container.
X Completely separated into two layers.

（６）耐塩性のテスト
容量１００ｍｌのプラスチック製容器に、水中油型乳化物を水で３倍希釈したものを６０ｇ加え、食塩を１２ｇ添加し撹拌した後、２０℃にて２４時間静置した。分離度合について以下の基準で評価した。
・凝集物の有無
○凝集物は全く見られない。
△若干の凝集物が見られる。
×凝集物が多い
・分離状態
○分離は全く見られない。
△容器の底付近で若干の分離が見られる。
×完全に二層に分離している。 (6) Test of salt resistance 60 g of an oil-in-water emulsion diluted 3-fold with water was added to a plastic container with a capacity of 100 ml, 12 g of sodium chloride was added and stirred, and then allowed to stand at 20 ° C. for 24 hours. . The degree of separation was evaluated according to the following criteria.
-Presence or absence of aggregates ○ No aggregates are seen.
Δ Some agglomerates are seen.
× Many aggregates / separated state ○ No separation at all.
Δ Some separation is seen near the bottom of the container.
X Completely separated into two layers.

（油相の融点）
融点の測定法は、日本油化学協会基準油脂分析試験法（１９９６年版）２．２．４．２融点（上昇融点）に規定の方法に準じて測定した。 (Melting point of oil phase)
The method for measuring the melting point was measured according to the method prescribed in the Japan Oil Chemistry Association Standard Oil Analysis Test Method (1996 version) 2.2.4.2 Melting Point (Increased Melting Point).

本願発明の実施例及び比較例を次に示すが、これらに使用した主な原材料は以下の通りである。
菜種硬化油：融点６１℃（構成脂肪酸中のベヘン酸含量４５重量％）
パーム油：融点３１℃
卵黄リゾレシチン：卵黄レシチンＬＰＬ−２０Ｓ、キユーピー(株)製
デカグリセリンモノステアレート：ＳＹグリスターＭＳＷ−７Ｓ、ＨＬＢ値＝１３．４、阪本薬品工業(株)製
テトラグリセリンモノステアレート：ＳＹグリスターＭＳ−３Ｓ、ＨＬＢ値＝８．４、阪本薬品工業(株)製
テトラグリセリンペンタステアレート：ＳＹグリスターＰＳ−３Ｓ、ＨＬＢ値＝２．６、阪本薬品工業(株)製
ジグリセリンモノステアレート：ポエムＤＳ１００Ａ、ＨＬＢ値＝８．０、理研ビタミン(株)製
クエン酸三ナトリウム：クエン酸三ナトリウム（結晶）、磐田化学工業(株)製
発酵セルロース複合体：サンアーティストＰＧ、三栄源エフ・エフ・アイ(株)製 Examples and Comparative Examples of the present invention are shown below, and the main raw materials used for these are as follows.
Hardened rapeseed oil: melting point 61 ° C. (behenic acid content in constituent fatty acid 45% by weight)
Palm oil: melting point 31 ° C
Egg yolk lysolecithin: egg yolk lecithin LPL-20S, manufactured by QP Corporation Decaglycerin monostearate: SY Glister MSW-7S, HLB value = 13.4, Sakamoto Pharmaceutical Co., Ltd. Tetraglycerin monostearate: SY Glyster MS- 3S, HLB value = 8.4, manufactured by Sakamoto Pharmaceutical Co., Ltd. Tetraglycerin pentastearate: SY Glycer PS-3S, HLB value = 2.6, manufactured by Sakamoto Pharmaceutical Co., Ltd. Diglycerin monostearate: Poem DS100A , HLB value = 8.0, manufactured by Riken Vitamin Co., Ltd. Trisodium citrate: Trisodium citrate (Crystal), manufactured by Iwata Chemical Industry Co., Ltd. Fermented cellulose complex: Sun artist PG, Saneigen F.F.I. Made by Co., Ltd.

実施例１
６０Ｌ容の撹拌機付き円筒堅型三重式タンクに、７０℃の水３９．３部を投入し、撹拌しながら、脱脂粉乳３部、卵黄リゾレシチン１部、クエン酸三ナトリウム０．５部、発酵セルロース複合体０．２部、デカグリセリンモノステアレート１部を添加し、分散・溶解し水相とする。これとは別に菜種硬化油６部、パーム油２４部、バターオイル２５部を８０℃に加温し、油相とする。水相と油相を混合し７５℃で１５分間、撹拌し予備乳化した後、１４８℃において６秒の直接加熱方式による滅菌処理を行った。その後、１５ＭＰa の均質化圧力で均質化して、直ちに１０℃に冷却した。冷却後約２４時間エージングして、実施例１に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表２に纏めた。 Example 1
Put 39.3 parts of water at 70 ° C into a 60 L cylindrical solid triple tank with a stirrer, and while stirring, 3 parts skim milk powder, 1 part egg yolk lysolecithin, 0.5 parts trisodium citrate, fermentation Add 0.2 parts of the cellulose composite and 1 part of decaglycerin monostearate, and disperse and dissolve to obtain an aqueous phase. Separately, 6 parts of rapeseed oil, 24 parts of palm oil and 25 parts of butter oil are heated to 80 ° C. to obtain an oil phase. The aqueous phase and the oil phase were mixed, stirred at 75 ° C. for 15 minutes and pre-emulsified, and then sterilized by direct heating at 148 ° C. for 6 seconds. Thereafter, the mixture was homogenized at a homogenization pressure of 15 MPa and immediately cooled to 10 ° C. After cooling, the mixture was aged for about 24 hours to obtain a high oil-in-water emulsion based on Example 1. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 2.

実施例２
実施例１のデカグリセリンモノステアレート１部をテトラグリセリンモノステアレート１部に代えた以外は実施例１と同様な処理を行い、実施例２に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表２に纏めた。
実施例３
実施例１の水３９．３部を４４．３部、パーム油２４部を１９部に代えた以外は実施例１と同様な処理を行い、実施例３に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表２に纏めた。
参考例１
参考例として、市販品の乳脂肪分４７％の生クリーム（よつば乳業株式会社製）を評価法に従って評価し結果を表２に纏めた。 Example 2
A high oil-in-water oil-in-water emulsion based on Example 2 was obtained by performing the same treatment as in Example 1 except that 1 part of decaglycerol monostearate in Example 1 was replaced with 1 part of tetraglycerin monostearate. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 2.
Example 3
A high oil content oil-in-water emulsion based on Example 3 was prepared by performing the same treatment as in Example 1 except that 49.3 parts of water and 24 parts of palm oil were replaced with 19 parts of Example 1. Obtained. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 2.
Reference example 1
As a reference example, a commercially available fresh cream with a milk fat content of 47% (manufactured by Yotsuba Dairy Co., Ltd.) was evaluated according to the evaluation method, and the results are summarized in Table 2.

実施例１〜実施例３及び参考例１の内容と評価結果を表２に纏めた。

The contents and evaluation results of Examples 1 to 3 and Reference Example 1 are summarized in Table 2.

実施例４
実施例１の菜種硬化油６部を除き、パーム油２４部を３０部に代えた以外は実施例１と同様な処理を行い、実施例４に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表３に纏めた。
実施例５
実施例１の菜種硬化油６部を除き、パーム油２４部を３０部に、デカグリセリンモノステアレート１部をテトラグリセリンモノステアレート１部に代えた以外は実施例１と同様な処理を行い、実施例５に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表３に纏めた。
実施例６
実施例１の菜種硬化油６部を除き、パーム油２４部を２５部に、水３９．３部を４４．３部に代えた以外は実施例１と同様な処理を行い、実施例６に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表３に纏めた。
実施例７
実施例１の菜種硬化油６部を除き、パーム油２４部を３０部に、卵黄リゾレシチン１部を２部に、水３９．３部を３８．３部に代えた以外は実施例１と同様な処理を行い、実施例７に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表３に纏めた。 Example 4
A high oil-in-water oil-in-water emulsion based on Example 4 was obtained by performing the same treatment as in Example 1 except that 24 parts of palm oil was replaced with 30 parts except for 6 parts of rapeseed hydrogenated oil of Example 1. The resulting high oil-in-water oil-in-water emulsion was evaluated according to the evaluation method, and the results are summarized in Table 3.
Example 5
Except for 6 parts of rapeseed hydrogenated oil in Example 1, 24 parts of palm oil were changed to 30 parts, and 1 part of decaglycerin monostearate was replaced with 1 part of tetraglycerin monostearate. A high oil-in-water oil-in-water emulsion based on Example 5 was obtained. The resulting high oil-in-water oil-in-water emulsion was evaluated according to the evaluation method, and the results are summarized in Table 3.
Example 6
Except for 6 parts of rapeseed oil in Example 1, 24 parts of palm oil was replaced with 25 parts, and 39.3 parts of water was replaced with 44.3 parts. An oil-in-water emulsion based on high oil content was obtained. The resulting high oil-in-water oil-in-water emulsion was evaluated according to the evaluation method, and the results are summarized in Table 3.
Example 7
Except for 6 parts of rapeseed hydrogenated oil of Example 1, 24 parts of palm oil were changed to 30 parts, 1 part of egg yolk lysolecithin was changed to 2 parts, and 39.3 parts of water were changed to 38.3 parts. The high oil content oil-in-water emulsion based on Example 7 was obtained. The resulting high oil-in-water oil-in-water emulsion was evaluated according to the evaluation method, and the results are summarized in Table 3.

実施例４〜実施例７の内容と評価結果を表３に纏めた。

The contents and evaluation results of Examples 4 to 7 are summarized in Table 3.

比較例１
実施例１のパーム油２４部を１４部に、水３９．３部を４９．３部に代えた以外は実施例１と同様な処理を行い、比較例１に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表４に纏めた。
比較例２
６０Ｌ容の撹拌機付き円筒堅型三重式タンクに、７０℃の水１９．３部を投入し、撹拌しながら、脱脂粉乳３部、卵黄リゾレシチン１部、クエン酸三ナトリウム０．５部、発酵セルロース複合体０．２部、デカグリセリンモノステアレート１部を添加し、分散・溶解し水相とする。これとは別に菜種硬化油６部、パーム油４４部、バターオイル２５部を８０℃に加温し、油相とする。水相と油相を混合し７５℃で１５分間、撹拌混合したところ、調合液が転相し油中水型乳化物となり、粘度は測定不能であった。結果を表４に纏めた。
比較例３
実施例１の発酵セルロース複合体を除き、水３９．３部を３９．５部に代えた以外は実施例１と同様な処理を行い、比較例３に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表４に纏めた。
参考例２
参考例として、市販品の乳脂肪分６０重量％のクロテッドクリーム（高梨乳業株式会社製）を評価法に従って評価し結果を表４に纏めた。 Comparative Example 1
A high oil-in-water oil-in-water emulsion based on Comparative Example 1, except that 24 parts of palm oil in Example 1 was replaced with 14 parts and 39.3 parts of water was replaced with 49.3 parts. Got. The resulting high oil-in-water oil-in-water emulsion was evaluated according to the evaluation method, and the results are summarized in Table 4.
Comparative Example 2
Put 19.3 parts of water at 70 ° C into a 60 L cylindrical rigid triple tank with a stirrer. While stirring, 3 parts skim milk powder, 1 part egg yolk lysolecithin, 0.5 parts trisodium citrate, fermentation Add 0.2 parts of the cellulose composite and 1 part of decaglycerin monostearate, and disperse and dissolve to obtain an aqueous phase. Separately, 6 parts of rapeseed oil, 44 parts of palm oil, and 25 parts of butter oil are heated to 80 ° C. to obtain an oil phase. The aqueous phase and the oil phase were mixed and stirred and mixed at 75 ° C. for 15 minutes. As a result, the liquid mixture was phase-inverted to form a water-in-oil emulsion, and the viscosity could not be measured. The results are summarized in Table 4.
Comparative Example 3
Except for the fermented cellulose composite of Example 1, the same treatment as in Example 1 was performed except that 39.3 parts of water was replaced with 39.5 parts to obtain a high oil-in-water oil-in-water emulsion based on Comparative Example 3. It was. The resulting high oil-in-water oil-in-water emulsion was evaluated according to the evaluation method, and the results are summarized in Table 4.
Reference example 2
As a reference example, a commercially available clotted cream (manufactured by Takanashi Milk Industry Co., Ltd.) having a milk fat content of 60% by weight was evaluated according to the evaluation method, and the results are summarized in Table 4.

比較例１〜比較例３及び参考例２の内容と評価結果を表４に纏めた。

The contents and evaluation results of Comparative Examples 1 to 3 and Reference Example 2 are summarized in Table 4.

実施例８
実施例１のパーム油２４部を３９部に、水３９．３部を２４．３部に代えた以外は実施例１と同様な処理を行い、実施例８に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表５に纏めた。
実施例９
実施例１のデカグリセリンモノステアレート１部をジグリセリンモノステアレート１部に代えた以外は実施例１と同様な処理を行い、実施例９に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表５に纏めた。
実施例１０
実施例１のデカグリセリンモノステアレート１部をテトラグリセリンペンタステアレート１部に代えた以外は実施例１と同様な処理を行い、実施例１０に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表５に纏めた。
実施例１１
実施例１のバターオイル２５部をパームに代えて、パーム油を４９部とし、それ以外は実施例１と同様な処理を行い、実施例１１に基づく高油分水中油型乳化物を得た。得られた高油分水中油型乳化物を評価法に従って評価し結果を表５に纏めた。 Example 8
A high oil-in-water oil-in-water emulsion based on Example 8 except that 24 parts of palm oil in Example 1 were replaced with 39 parts and 39.3 parts of water were replaced with 24.3 parts. Got. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 5.
Example 9
A high oil-in-water oil-in-water emulsion based on Example 9 was obtained in the same manner as in Example 1 except that 1 part of decaglycerol monostearate in Example 1 was replaced with 1 part of diglycerin monostearate. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 5.
Example 10
A high oil-in-water oil-in-water emulsion based on Example 10 was obtained by performing the same treatment as in Example 1 except that 1 part of decaglycerol monostearate in Example 1 was replaced with 1 part of tetraglycerin pentastearate. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 5.
Example 11
The butter oil 25 part of Example 1 was replaced with palm, 49 parts of palm oil was used, and the other treatments were carried out in the same manner as in Example 1 to obtain a highly oil-in-water oil-based emulsion based on Example 11. The obtained oil-in-water emulsion of high oil content was evaluated according to the evaluation method, and the results are summarized in Table 5.

実施例８〜実施例１１の内容と評価結果を表５に纏めた。

The contents and evaluation results of Example 8 to Example 11 are summarized in Table 5.

実施例１２
容量１００ｍｌのレトルトパック（株式会社生産日本社製ラミジップスタンドタイプＬＺ−１０）に実施例１で得た高油分水中油型乳化物を水で３倍希釈したものを加え、レトルト殺菌釜（ＨＩＳＡＫＡＷＯＲＫＳ，ＬＴＤ製第一種圧力容器ＴＹＰＥＲＣＳ−４０ＲＴＧＮ）にて１２１℃、３０分の条件でレトルト殺菌を行い、１週間２０℃にて静置した。凝集物の有無、分離状態、褐変度合について評価法に基づき評価し結果を表６に纏めた。
実施例１３
実施例１で得た高油分水中油型乳化物を実施例８で得た高油分水中油型乳化物に代えた以外は実施例１２と同様な処理を行い、凝集物の有無、分離状態、褐変度合について評価法に基づき評価し結果を表６に纏めた。
参考例３
実施例１で得た高油分水中油型乳化物を参考例１の生クリームに代えた以外は実施例１２と同様な処理を行い、凝集物の有無、分離状態、褐変度合について評価法に基づき評価し結果を表６に纏めた。
参考例４
実施例１で得た高油分水中油型乳化物を参考例２のクロテッドクリームに代えた以外は実施例１２と同様な処理を行い、凝集物の有無、分離状態、褐変度合について評価法に基づき評価し結果を表６に纏めた。 Example 12
To the retort pack with a capacity of 100 ml (Lami Zip Stand Type LZ-10, produced by Nippon Co., Ltd.), the oil-in-water emulsion of the high oil content obtained in Example 1 was diluted 3 times with water, and the retort sterilizer (HISAKA WORKS) was added. , LTD, first type pressure vessel TYPE RCS-40RTGN), and retort sterilization was performed at 121 ° C. for 30 minutes and left at 20 ° C. for 1 week. The presence / absence of agglomerates, separated state, and degree of browning were evaluated based on the evaluation method, and the results are summarized in Table 6.
Example 13
Except that the high oil content oil-in-water emulsion obtained in Example 1 was replaced with the high oil content oil-in-water emulsion obtained in Example 8, the same treatment as in Example 12 was performed, the presence or absence of aggregates, the separated state, The degree of browning was evaluated based on the evaluation method, and the results are summarized in Table 6.
Reference example 3
Except that the high oil-in-water emulsion obtained in Example 1 was replaced with the fresh cream of Reference Example 1, the same treatment as in Example 12 was performed, and the presence / absence of aggregates, the separated state, and the degree of browning were evaluated based on the evaluation method. The results were evaluated and the results are summarized in Table 6.
Reference example 4
Except that the oil-in-water emulsion of high oil content obtained in Example 1 was replaced with the clotted cream of Reference Example 2, the same treatment as in Example 12 was performed, and the presence or absence of aggregates, the separated state, and the degree of browning were evaluated based on the evaluation method. The results were evaluated and the results are summarized in Table 6.

実施例１２、実施例１３、参考例３及び参考例４の内容と評価結果を表６に纏めた。

The contents and evaluation results of Example 12, Example 13, Reference Example 3 and Reference Example 4 are summarized in Table 6.

実施例１４
容量１００ｍｌのプラスチック製容器に、実施例１で得た高油分水中油型乳化物を水で３倍希釈したものを６０ｇ加え、クエン酸１０％水溶液を６ｇ添加し撹拌した後、２０℃にて２４時間静置した。凝集物の有無、分離度合について評価法に基づき評価し結果を表７に纏めた。
実施例１５
実施例１で得た高油分水中油型乳化物を実施例８で得た高油分水中油型乳化物に代えた以外は実施例１４と同様な処理を行い、凝集物の有無、分離状態について評価法に基づき評価し結果を表７に纏めた。
参考例５
実施例１で得た高油分水中油型乳化物を参考例１の生クリームに代えた以外は実施例１４と同様な処理を行い、凝集物の有無、分離状態について評価法に基づき評価し結果を表７に纏めた。
参考例６
実施例１で得た高油分水中油型乳化物を参考例２のクロテッドクリームに代えた以外は実施例１４と同様な処理を行い、凝集物の有無、分離状態について評価法に基づき評価し結果を表７に纏めた。 Example 14
In a 100 ml capacity plastic container, 60 g of the oil-in-water emulsion of the high oil content obtained in Example 1 diluted 3-fold with water was added, and 6 g of 10% aqueous citric acid solution was added and stirred. It was allowed to stand for 24 hours. The presence or absence of aggregates and the degree of separation were evaluated based on the evaluation method, and the results are summarized in Table 7.
Example 15
Except that the high oil content oil-in-water emulsion obtained in Example 1 was replaced with the high oil content oil-in-water emulsion obtained in Example 8, the same treatment as in Example 14 was performed, and the presence or absence of aggregates and the separated state Evaluation was made based on the evaluation method, and the results are summarized in Table 7.
Reference Example 5
The same treatment as in Example 14 was performed except that the oil-in-water emulsion of high oil content obtained in Example 1 was replaced with the fresh cream of Reference Example 1, and the results were evaluated based on the evaluation method for the presence or absence of aggregates and the separated state. Are summarized in Table 7.
Reference Example 6
The same treatment as in Example 14 was carried out except that the oil-in-water emulsion of high oil content obtained in Example 1 was replaced with the clotted cream of Reference Example 2, and the presence or absence of aggregates and the state of separation were evaluated based on the evaluation method. Are summarized in Table 7.

実施例１４、実施例１５、参考例５及び参考例６の内容と評価結果を表７に纏めた。

The contents and evaluation results of Example 14, Example 15, Reference Example 5 and Reference Example 6 are summarized in Table 7.

実施例１６
容量１００ｍｌのプラスチック製容器に、実施例１で得た高油分水中油型乳化物を水で３倍希釈したものを６０ｇ加え、食塩を１２ｇ添加し撹拌した後、２０℃にて２４時間静置した。凝集物の有無、分離度合について評価法に基づき評価し結果を表８に纏めた。
実施例１７
実施例１で得た高油分水中油型乳化物を実施例８で得た高油分水中油型乳化物に代えた以外は実施例１６と同様な処理を行い、凝集物の有無、分離状態について評価法に基づき評価し結果を表８に纏めた。
参考例７
実施例１で得た高油分水中油型乳化物を参考例１の生クリームに代えた以外は実施例１６と同様な処理を行い、凝集物の有無、分離状態について評価法に基づき評価し結果を表８に纏めた。
参考例８
実施例１で得た高油分水中油型乳化物を参考例２のクロテッドクリームに代えた以外は実施例１６と同様な処理を行い、凝集物の有無、分離状態について評価法に基づき評価し結果を表８に纏めた。 Example 16
In a plastic container with a capacity of 100 ml, 60 g of the high oil-in-water emulsion obtained in Example 1 diluted 3 times with water was added, 12 g of sodium chloride was added and stirred, and then allowed to stand at 20 ° C. for 24 hours. did. The presence or absence of aggregates and the degree of separation were evaluated based on the evaluation method, and the results are summarized in Table 8.
Example 17
Except that the high oil-in-water emulsion obtained in Example 1 was replaced with the high-oil oil-in-water emulsion obtained in Example 8, the same treatment as in Example 16 was performed, and the presence or absence of aggregates and the separated state The evaluation was made based on the evaluation method, and the results are summarized in Table 8.
Reference Example 7
The same treatment as in Example 16 was carried out except that the oil-in-water emulsion of the high oil content obtained in Example 1 was replaced with the fresh cream of Reference Example 1, and the result of evaluating the presence / absence of aggregates and the separation state based on the evaluation method Are summarized in Table 8.
Reference Example 8
The same treatment as in Example 16 was performed except that the oil-in-water emulsion of high oil content obtained in Example 1 was replaced with the clotted cream of Reference Example 2. Are summarized in Table 8.

実施例１６、実施例１７、参考例７及び参考例８の内容と評価結果を表８に纏めた。

The contents and evaluation results of Example 16, Example 17, Reference Example 7 and Reference Example 8 are summarized in Table 8.

本発明は、高油分水中油型乳化物に関し、さらに詳細には調理、製菓、製パン、飲料等の食品用途全般に亘って、濃厚な乳風味、コク味を付与することができ、且つ広範囲なｐＨ、塩濃度及び／又は加熱による高温度下の条件においても安定な乳化状態が維持出来る高油分水中油型乳化物及びその製造法に関する。 The present invention relates to an oil-in-water emulsion having a high oil content, and more specifically, can impart a rich milk flavor and richness over a wide range of food applications such as cooking, confectionery, bread making, and beverages. The present invention relates to a high oil-in-water emulsion and a method for producing the same that can maintain a stable emulsified state even under conditions of high pH, salt concentration and / or high temperature by heating.

Claims

油脂、蛋白質、乳化剤及び水を含む水中油型乳化物であって、油分が５０〜７２重量％であり、発酵セルロース複合体を含むことを特徴とする高油分水中油型乳化物。 An oil-in-water emulsion containing oil, fat, protein, emulsifier and water, having an oil content of 50 to 72% by weight and containing a fermented cellulose complex.

乳化剤としてリゾレシチン及びポリグリセリン脂肪酸エステルを含む、請求項１記載の高油分水中油型乳化物。 The high oil-in-water oil-in-water emulsion according to claim 1, comprising lysolecithin and polyglycerin fatty acid ester as an emulsifier.

リゾレシチンが卵黄由来のものである、請求項２記載の高油分水中油型乳化物。 The high oil-in-water oil-in-water emulsion according to claim 2, wherein lysolecithin is derived from egg yolk.

ポリグリセリン脂肪酸エステルとして、全構成脂肪酸中の８０重量％以上が飽和脂肪酸であり、飽和脂肪酸としては、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸及びリグノセリン酸から１種以上選択されたものである、請求項２記載の高油分水中油型乳化物。 As polyglycerin fatty acid ester, 80% by weight or more of all the constituent fatty acids is saturated fatty acid, and as saturated fatty acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and The oil-in-water high-oil-in-water emulsion according to claim 2, wherein one or more types are selected from lignoceric acid.

ポリグリセリン脂肪酸エステルとして、グリセリンの平均重合度が２〜１０であり、且つ脂肪酸との平均エステル化率が５〜９０％である、請求項２記載の高油分水中油型乳化物。 The high oil-in-water emulsion according to claim 2, wherein the polyglycerin fatty acid ester has an average degree of polymerization of glycerin of 2 to 10 and an average esterification ratio with fatty acid of 5 to 90%.

油脂中にベヘン酸を含有するトリ飽和脂肪酸グリセリドを含む、請求項１記載の高油分水中油型乳化物 The high oil-in-water oil-in-water emulsion according to claim 1, comprising a trisaturated fatty acid glyceride containing behenic acid in the fat.

油脂を構成する全構成脂肪酸組成中にベヘン酸残基を２〜３０重量％含む、請求項６記載の高油分水中油型乳化物。 The oil-in-water high-oil-in-water emulsion according to claim 6, comprising 2 to 30% by weight of behenic acid residues in the total constituent fatty acid composition constituting the fats and oils.

油脂、蛋白質、乳化剤及び水を主要原料として、発酵セルロース複合体を混合後、油分を５０〜７２重量％に調整し、予備乳化、殺菌又は滅菌処理する高油分水中油型乳化物の製造法。 A method for producing a high oil-in-water oil-in-water emulsion in which a fermented cellulose complex is mixed using oils, proteins, emulsifiers, and water as main raw materials, and the oil content is adjusted to 50 to 72% by weight, followed by preliminary emulsification, sterilization, or sterilization.