JP6052810B2 - Foamable oil-in-water emulsion and method for producing the same - Google Patents

Foamable oil-in-water emulsion and method for producing the same Download PDF

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JP6052810B2
JP6052810B2 JP2013523993A JP2013523993A JP6052810B2 JP 6052810 B2 JP6052810 B2 JP 6052810B2 JP 2013523993 A JP2013523993 A JP 2013523993A JP 2013523993 A JP2013523993 A JP 2013523993A JP 6052810 B2 JP6052810 B2 JP 6052810B2
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JPWO2013008904A1 (en
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将史 小森
将史 小森
知恵 竹尾
知恵 竹尾
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Meiji Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Grain Derivatives (AREA)
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Description

本発明は、起泡性水中油型乳化物及びその製造方法に関する。   The present invention relates to a foamable oil-in-water emulsion and a method for producing the same.

起泡性水中油型乳化物は、そのホイップのしやすさから、ホイップクリームとも称され、製菓、製パン等のトッピングやフィリング材料として利用されている。
標準的な起泡性水中油型乳化物は、油脂分を４０重量％以上の高含有率で含むため、安定した乳化状態を容易に保つことができ、ホイップ性、及び、ホイップドクリームの保形性に優れている。
また、起泡性水中油型乳化物をホイップした後に冷凍保存しておき、使用時に解凍してそのまま用いることも、従来から行われている。この場合、ケーキの調製時の作業効率を向上させ、生産性を高めることができる。The foamable oil-in-water emulsion is also referred to as whipped cream because of its ease of whipping, and is used as a topping or filling material for confectionery, bread making and the like.
Since the standard foamable oil-in-water emulsion contains a high fat content of 40% by weight or more, a stable emulsified state can be easily maintained, whipability and whipped cream retention can be maintained. Excellent shape.
In addition, it has been conventionally practiced to whipped a foamable oil-in-water emulsion and store it frozen and then thawed and used as it is. In this case, the work efficiency at the time of cake preparation can be improved and productivity can be increased.

近年、消費者の健康意識の向上や節約志向の高まりなどから、低脂肪の起泡性水中油型乳化物が要望されている。
一方、起泡性水中油型乳化物のおいしさは、クリームの濃厚感や、起泡による口当たりの良さ（ふわふわ感や、後切れの良さなど）などによって感じられる。
このうち、クリームの濃厚感は、油脂分が高いほど、強く感じられる傾向がある。
また、起泡による口当たりの良さも、油脂分の量によって影響される。水中油型乳化物を撹拌によって起泡させることは、空気泡を乳化物の中に取り込ませることを意味する。よって、油脂分の量が多いほど、油中水型に変換させやすく、起泡性や保形性が良好になる。
したがって、既存の高脂肪の起泡性水中油型乳化物の原料組成に対して、単純に油脂分の量だけを減らした場合には、クリームの濃厚感や、起泡による口当たりの良さが低下して、おいしさが損なわれるとともに、ホイップドクリームの保形性が損なわれる。
つまり、起泡性水中油型乳化物の低脂肪化は、ホイップドクリームの調製時の起泡性（ホイップ性）及び造花性、及び、ホイップドクリームのおいしさ及び保形性を損なう傾向がある。In recent years, a low-fat, foamable oil-in-water emulsion has been demanded because of an increase in consumer health awareness and an increase in savings.
On the other hand, the deliciousness of the foamable oil-in-water emulsion is felt by the richness of the cream and the mouthfeel (such as the fluffy feeling and the goodness of the subsequent cutting) due to foaming.
Among these, the thick feeling of the cream tends to be felt stronger as the fat and oil content is higher.
In addition, the mouthfeel due to foaming is also affected by the amount of oil and fat. Foaming the oil-in-water emulsion by stirring means that air bubbles are taken into the emulsion. Therefore, the greater the amount of oil and fat, the easier it is to convert to the water-in-oil type, and the foaming properties and shape retention become better.
Therefore, when the amount of oil and fat is simply reduced compared to the raw material composition of the existing high-fat, foamable oil-in-water emulsion, the richness of the cream and the mouthfeel of foaming are reduced. Thus, the deliciousness is impaired and the shape retention of the whipped cream is impaired.
In other words, the reduction of fat in the foamable oil-in-water emulsion tends to impair the foamability (whipping) and artificial nature of the whipped cream, and the deliciousness and shape retention of the whipped cream. is there.

上述の背景下において、従来、起泡性水中油型乳化物の低脂肪化は、単純に油脂分の量だけを減らすのではなく、糖質等の量を増やして、油脂分以外の原料の起泡を促進させることによって行ってきた。
例えば、特許文献１に、油脂分を８〜２５重量％含み、さらに全固形分が３５〜７０重量％となるように糖質により調整してなる低脂肪起泡性水中油型乳化脂が、記載されている。また、特許文献１に、この乳化脂中の糖質の好ましい割合がおおよそ５〜６０％であることが記載されている。さらに、特許文献１に、実施例３として、油脂分９．１％、全固形分６２．８％で、かつオーバーランが１３０％である乳化脂が記載されている。
特許文献１の水中油型乳化脂は、油脂分が少ない点で、起泡性を油脂分に依存する起泡性乳化脂とは全く異なるものであり、全固形分及び糖質の量を調整することによって、油脂分以外の原料の起泡を促進させ、低脂肪に起因する起泡の不十分さや、クリームの濃厚感（風味の濃厚感）の薄さを補っている。
しかし、特許文献１の水中油型乳化脂は、糖質の高い含量に由来する摂食後の後切れの悪さ（いわゆる、食感の重さ）という問題を有し、嗜好性の点で改善の余地があった。Under the above-mentioned background, conventionally, reducing the fat content of a foamable oil-in-water emulsion does not simply reduce the amount of fats and oils, but increases the amount of saccharides and the like to increase the amount of raw materials other than fats and oils. It has been done by promoting foaming.
For example, in Patent Document 1, a low-fat foaming oil-in-water emulsified fat comprising 8 to 25% by weight of oil and fat and further adjusted with a saccharide such that the total solid content is 35 to 70% by weight, Have been described. Patent Document 1 describes that a preferable ratio of carbohydrates in the emulsified fat is approximately 5 to 60%. Further, Patent Document 1 describes, as Example 3, an emulsified fat having an oil and fat content of 9.1%, a total solid content of 62.8%, and an overrun of 130%.
The oil-in-water emulsified fat of Patent Document 1 is completely different from the foamable emulsified fat that depends on the oil and fat in that the oil and fat content is small, and the total solid content and the amount of sugar are adjusted. By doing so, the foaming of raw materials other than fats and oils is promoted, and the insufficient foaming due to low fat and the thinness of the cream (thickness of the flavor) are compensated.
However, the oil-in-water type emulsified fat of Patent Document 1 has a problem of poor tearing after eating (so-called heavy weight) derived from a high content of carbohydrates, and is improved in terms of palatability. There was room.

特開昭６２−２２５６３号公報Japanese Patent Laid-Open No. 62-22563

本発明の目的は、脂肪分及び全固形分の各含有率が小さいにもかかわらず、起泡性、造花性、保形性、風味の濃厚感、及び、後切れ（食感）が優れており、しかも、冷凍保存した場合の解凍後においても上記の各特性（起泡性等）が優れている起泡性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。   The object of the present invention is excellent in foaming property, flower-forming property, shape retention, flavor richness and after-cutting (texture) despite the small content of fat and total solids. In addition, the present invention is to provide a foamable oil-in-water emulsion and a method for producing the same, which are excellent in the above properties (foamability, etc.) even after thawing when stored frozen.

本発明者らは、油脂分の含有率が８〜２２重量％で、かつ全固形分の含有率が３０〜６０重量％であるという、低脂肪かつ低固形分であるにもかかわらず、カゼインナトリウム及び乳化剤を用いることによって、起泡性の良否を評価するための値であるオーバーラン値を２００％以上に高めうること、及び、起泡性以外の他の評価項目（造花性、保形性、風味の濃厚感、及び、摂食後の後切れ、並びに、解凍後のこれらの特性）についても良好な評価が得られること、さらには、冷凍保存後に解凍した場合にも、上記の各特性を冷凍保存前と同程度に良好に維持しうることを見出し、本発明を完成した。   Although the present inventors have a low fat and low solid content of 8 to 22% by weight and a total solid content of 30 to 60% by weight, casein By using sodium and an emulsifier, the overrun value, which is a value for evaluating the quality of foamability, can be increased to 200% or more, and other evaluation items other than the foamability (flower-forming property, shape retention The above-mentioned characteristics can be obtained even when the food is thawed after being frozen and stored. Was able to be maintained as good as before the frozen storage, and the present invention was completed.

本発明は、以下の［１］〜［４］を提供する。
［１］ 油脂分の含有率が８〜２２重量％で、かつ全固形分の含有率が３０〜６０重量％である起泡性水中油型乳化物であって、カゼインナトリウム及び乳化剤を含み、かつ、最適起泡状態におけるオーバーラン値が２００％以上である、起泡性水中油型乳化物。
［２］ 上記カゼインナトリウムの含有率が０．８〜４．０重量％である上記［１］に記載の乳化物。
［３］ ホイップ後に凍結し、その後解凍した場合に、ホイップ直後と同じ形状を維持することのできる上記［１］又は［２］に記載の乳化物。
［４］ 上記［１］〜［３］のいずれかに記載の乳化物を製造するための方法であって、上記油脂分及び上記乳化剤の一部を含む、油相を形成するための材料を調製する油相材料調製工程と、上記カゼインナトリウム及び上記乳化剤の残部を含む、水相を形成するための材料を調製する水相材料調製工程と、上記油相を形成するための材料と上記水相を形成するための材料を混合して撹拌し、予備乳化物を得る混合工程と、上記予備乳化物を均質化処理して、上記乳化物を得る均質化処理工程、を含む起泡性水中油型乳化物の製造方法。The present invention provides the following [1] to [4].
[1] A foamable oil-in-water emulsion having a fat content of 8 to 22% by weight and a total solid content of 30 to 60% by weight, comprising sodium caseinate and an emulsifier, And the foamable oil-in-water emulsion whose overrun value in an optimal foaming state is 200% or more.
[2] The emulsion according to the above [1], wherein the content of sodium caseinate is 0.8 to 4.0% by weight.
[3] The emulsion according to [1] or [2] above, which can maintain the same shape as that immediately after whipping when frozen after whipping and then thawed.
[4] A method for producing the emulsion according to any one of [1] to [3] above, comprising a material for forming an oil phase containing the oil and fat and a part of the emulsifier. An oil phase material preparation step to prepare, an aqueous phase material preparation step to prepare a material for forming an aqueous phase, including the sodium caseinate and the remainder of the emulsifier, a material for forming the oil phase and the water A foaming water comprising: a mixing step for mixing and stirring materials for forming a phase to obtain a pre-emulsion; and a homogenization treatment step for obtaining the emulsion by homogenizing the pre-emulsion. A method for producing an oil-type emulsion.

本発明の起泡性水中油型乳化物（以下、本発明の乳化物ともいう。）は、脂肪分及び全固形分の各含有率が小さいにもかかわらず、起泡性、造花性、保形性、風味の濃厚感、後切れ（食感の重さがないこと）、及び、冷凍保存した場合の解凍後の上記の各特性（起泡性、造花性、保形性、風味、食感）及び他の特性（例えば、離水がないこと）が優れている。特に、従来技術では、見かけの起泡性を実現させるために、糖質の含量を高めるなどした結果、糖質の高い含量に起因する摂食後の後切れの悪さ（食感の重さ）を招いていたが、本発明では、このような食感の重さを生じさせず、従来に比べて嗜好性を高めることができる。
また、本発明の乳化物は、油脂分の割合が低いため、低カロリーであり、かつ、製造コストを低く抑えることができるので、消費者の健康志向と節約志向を共に満たすことができる。
また、本発明の乳化物の製造方法によれば、本発明の乳化物を容易にかつ効率的に製造することができる。The foamable oil-in-water emulsion of the present invention (hereinafter also referred to as the emulsion of the present invention) has a foaming property, an artificial property, and a retaining property, although each content of fat and total solid is small. Shape, flavor richness, after-cut (no heavy texture), and the above properties after thawing when frozen (foaming, flowering, shape retention, flavor, food) Feel) and other properties (eg, no water separation). In particular, in the prior art, as a result of increasing the sugar content in order to realize an apparent foaming property, the post-feeding badness (weight of texture) due to the high sugar content is reduced. However, in the present invention, the weight of the texture is not generated, and the palatability can be enhanced as compared with the conventional one.
Moreover, since the emulsion of this invention is low in the ratio of fats and oils, it is low-calorie and can suppress manufacturing cost low, Therefore It can satisfy | fill both a consumer's health orientation and a saving orientation.
Moreover, according to the manufacturing method of the emulsion of this invention, the emulsion of this invention can be manufactured easily and efficiently.

以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態に限定されるものではない。
本明細書中、「起泡性水中油型乳化物」とは、乳化剤を用いて、水相の中に、乳脂肪、植物脂肪等の油成分からなる油相（油滴）を安定して分散させてなるものであり、かつ、撹拌によって起泡を生じさせることのできるものである。
また、本明細書中、「起泡性水中油型乳化物」の語は、起泡前の状態、及び、起泡後の状態の両方を包含する概念を有する。例えば、起泡前の液状の乳化物、ホイップ後の無定形の乳化物、及び、造花させた摂食の対象となる乳化物（いわゆる、ホイップドクリーム）のいずれも、起泡性水中油型乳化物の概念に包含される。
本発明の乳化物の原料として用いられる油脂の例としては、ラード、乳脂、魚油、これらの分別油、水素添加油、エステル交換油等の動物性油脂；パーム油、サフラワー油、コーン油、ナタネ油、ヤシ油、これらの分別油、水素添加油、エステル交換油等の植物性油脂などが挙げられる。
油脂は、１種を単独でまたは２種以上を組み合わせて用いることができる。Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
In the present specification, the “foamable oil-in-water emulsion” means that an oil phase (oil droplets) composed of oil components such as milk fat and vegetable fat is stabilized in an aqueous phase using an emulsifier. It is made to disperse | distribute and can produce a foam by stirring.
Moreover, in this specification, the word "foamable oil-in-water emulsion" has the concept including both the state before foaming and the state after foaming. For example, all of the liquid emulsion before foaming, the amorphous emulsion after whipping, and the emulsion (so-called whipped cream) to be eaten by flowering are both foaming oil-in-water type Included in the concept of emulsions.
Examples of fats and oils used as a raw material for the emulsion of the present invention include lard, milk fat, fish oil, fractionated oils thereof, hydrogenated oil, transesterified oil and other animal fats; palm oil, safflower oil, corn oil, Examples include rapeseed oil, coconut oil, fractionated oils thereof, hydrogenated oils, and vegetable oils such as transesterified oils.
Fats and oils can be used singly or in combination of two or more.

本発明の乳化物中の油脂分の含有率は、好ましくは８〜２２重量％、より好ましくは１０〜２０重量％、さらに好ましくは１０〜１６重量％、特に好ましくは１２〜１６重量％である。該含有率が８重量％未満では、起泡性、造花性及び保形性が低下することがある。該含有率が２２重量％を超えると、本発明の目的の一つである低脂肪を十分に達成することができない。油脂分の含有率を調整することによって、風味、食感、栄養分等を調整することができる。
本明細書中、「油脂」、「油脂分」の語は、各々、「乳化物の調製前の原料である油脂」、「調製された乳化物中の油脂成分」を意味する。The content of oil and fat in the emulsion of the present invention is preferably 8 to 22% by weight, more preferably 10 to 20% by weight, still more preferably 10 to 16% by weight, and particularly preferably 12 to 16% by weight. . When the content is less than 8% by weight, foaming properties, flower-forming properties, and shape retention properties may be deteriorated. When the content exceeds 22% by weight, low fat, which is one of the objects of the present invention, cannot be sufficiently achieved. By adjusting the content of fats and oils, flavor, texture, nutrients and the like can be adjusted.
In the present specification, the terms “oil / fat” and “oil / fat” mean “oil / fat which is a raw material before preparation of emulsion” and “oil / fat component in prepared emulsion”, respectively.

本発明の乳化物の原料として用いられるカゼインナトリウムとしては、カゼインナトリウムの市販品を用いることができる。
本発明の乳化物中のカゼインナトリウムの含有率は、好ましくは０．８〜４．０重量％、より好ましくは０．８〜３．０重量％、特に好ましくは１．０〜２．０重量％である。該含有率が０．８重量％以上であると、起泡性、造花性及び保形性が、より向上する。該含有率が４．０重量％以下であると、カゼインナトリウムの過剰な添加による風味の悪化を確実に避けることができる。As casein sodium used as a raw material of the emulsion of the present invention, a commercially available casein sodium product can be used.
The content of sodium caseinate in the emulsion of the present invention is preferably 0.8 to 4.0% by weight, more preferably 0.8 to 3.0% by weight, and particularly preferably 1.0 to 2.0% by weight. %. When the content is 0.8% by weight or more, foamability, flower-forming property, and shape retention are further improved. When the content is 4.0% by weight or less, flavor deterioration due to excessive addition of sodium caseinate can be surely avoided.

本発明の乳化物の原料として用いられる乳化剤としては、起泡性水中油型乳化物の原料として市販されている乳化剤を用いることができる。
乳化剤の種類及び添加量は、本発明の乳化物を構成する他の原料の種類及び添加量に応じて、適宜、定めることができる。
本発明の乳化物中の乳化剤の含有率は、乳化物のオーバーラン値を２００％以上にすることができ、かつ、乳化物の風味等を損なわないものであればよい。
具体的には、本発明の乳化物中の乳化剤の含有率は、好ましくは０．１〜５重量％、より好ましくは０．３〜３重量％、さらに好ましくは０．５〜２重量％、特に好ましくは０．７〜１．５重量％である。該含有率が０．１重量％未満では、乳化物を構成する原料の種類及び添加量を適宜選択しても、乳化物のオーバーラン値を２００％以上にすることが困難である。該含有率が５重量％を超えると、乳化剤のコストが増大するうえ、乳化物の風味を損なうことがある。As an emulsifier used as a raw material of the emulsion of the present invention, an emulsifier commercially available as a raw material of a foamable oil-in-water emulsion can be used.
The type and addition amount of the emulsifier can be appropriately determined according to the type and addition amount of other raw materials constituting the emulsion of the present invention.
The content of the emulsifier in the emulsion of the present invention is not particularly limited as long as the overrun value of the emulsion can be 200% or more and the flavor and the like of the emulsion are not impaired.
Specifically, the content of the emulsifier in the emulsion of the present invention is preferably 0.1 to 5% by weight, more preferably 0.3 to 3% by weight, still more preferably 0.5 to 2% by weight, Particularly preferred is 0.7 to 1.5% by weight. When the content is less than 0.1% by weight, it is difficult to make the overrun value of the emulsion 200% or more even if the kind and amount of the raw materials constituting the emulsion are appropriately selected. If the content exceeds 5% by weight, the cost of the emulsifier increases and the flavor of the emulsion may be impaired.

乳化剤の好ましい例としては、起泡性、造花性、保形性などの観点から、ＨＬＢ７以下の高級脂肪酸モノグリセリド、ＨＬＢ７以下のショ糖脂肪酸エステル（以上、油相と水相のいずれでも使用可能）、ＨＬＢ９以上のポリグリセリン脂肪酸エステル（以上、水相のみに使用可能）、レシチン（ＨＬＢ：３〜４）（以上、油相のみに使用可能）等が挙げられる。
これらの乳化剤は、１種を単独でまたは２種以上を組み合わせて用いることができる。
本発明では、起泡性、造花性、保形性などの観点から、水相と油相のいずれについても、２種以上の乳化剤を組み合わせて用いることが好ましい。
本発明の乳化物中のカゼインナトリウムの含有率が０．８〜４．０重量％である場合の、乳化物の種類及び添加量（乳化物中の含有率；重量％）の好ましい一例として、ＨＬＢ７以下の高級脂肪酸モノグリセリド０．０１〜１．０重量％、ＨＬＢ７以下のショ糖脂肪酸エステル０．０１〜１．０重量％、ＨＬＢ９以上のポリグリセリン酸脂肪酸エステル０．０１〜０．２重量％、及び、レシチン（ＨＬＢ：３〜４）０．０１〜０．２重量％の組み合わせが挙げられる。この場合、高級脂肪酸モノグリセリド及びショ糖脂肪酸エステルは、各々、油相用としてＨＬＢが小さいもの（例えば、４以下のもの）と、水相用としてＨＬＢが大きいもの（例えば、６〜７のもの）を併用することができる。Preferable examples of the emulsifier are HLB7 or lower higher fatty acid monoglyceride, HLB7 or lower sucrose fatty acid ester (above, any of oil phase and water phase can be used) from the viewpoint of foaming property, flower-forming property, shape retention and the like. , HLB9 or higher polyglycerin fatty acid ester (which can be used only in the aqueous phase), lecithin (HLB: 3-4) (which can be used only in the oil phase), and the like.
These emulsifiers can be used alone or in combination of two or more.
In the present invention, it is preferable to use a combination of two or more emulsifiers in both the aqueous phase and the oil phase from the viewpoints of foaming property, artificial flower property, shape retention and the like.
As a preferable example of the type and amount of the emulsion (content in the emulsion; wt%) when the casein sodium content in the emulsion of the present invention is 0.8 to 4.0 wt%, High fatty acid monoglyceride 0.01 to 1.0% by weight of HLB7 or less, sucrose fatty acid ester 0.01 to 1.0% by weight of HLB7 or less, 0.01 to 0.2% by weight of polyglycerol acid fatty acid ester of HLB9 or more And a combination of lecithin (HLB: 3 to 4) 0.01 to 0.2% by weight. In this case, the higher fatty acid monoglyceride and the sucrose fatty acid ester each have a small HLB (for example, 4 or less) for the oil phase and a large HLB (for example, 6-7) for the water phase. Can be used in combination.

本発明の乳化物の原料として用いられる他の原料（ただし、水以外のもの）の例としては、糖質（例えば、砂糖、水飴、粉飴、果糖、ぶどう糖、異性化糖や、これらの液糖などのシロップ類など）、糖アルコール（例えば、ソルビトール、マルチトール、キシリトール、ラクチュロース、トレハロースなど）、乳固形分含有物質（例えば、牛乳、脱脂乳、脱脂濃縮乳、脱脂粉乳、ホエイパウダー、練乳類など）、呈味食品（糖質、糖アルコール及び乳固形分含有物質以外の呈味の作用を有する固形状、ペースト状もしくは液状の食品；例えば、コーヒー、卵、豆乳、果汁など）、その他の食品または食品添加物（例えば、増粘多糖類、セルロース、無機塩類、香料など）などが挙げられる。
他の原料は、目的とする本発明の乳化物の種類に応じて、適宜、１種または２種以上を選択して用いることができる。Examples of other raw materials (however, other than water) used as the raw material of the emulsion of the present invention include sugars (for example, sugar, starch syrup, powdered rice cake, fructose, glucose, isomerized sugar, and liquids thereof. Syrups such as sugar), sugar alcohols (eg, sorbitol, maltitol, xylitol, lactulose, trehalose, etc.), substances containing milk solids (eg, milk, skim milk, skim concentrated milk, skim milk powder, whey powder, condensed milk Etc.), taste foods (solid, pasty or liquid foods having a taste effect other than substances containing sugar, sugar alcohol and milk solids; for example, coffee, eggs, soy milk, fruit juice, etc.), others Foods or food additives (for example, thickening polysaccharides, cellulose, inorganic salts, fragrances, etc.).
Other raw materials can be used by appropriately selecting one type or two or more types according to the type of the emulsion of the present invention.

本発明において、他の原料として、糖質と糖アルコールのいずれか一方または両方を用いることが好ましい。
本発明の乳化物中の糖質または糖アルコールの含有率（水を含む場合は固形分換算の値；糖質と糖アルコールを併用する場合はこれらの合計の含有率）は、好ましくは５〜４０重量％、より好ましくは１０〜３５重量％、特に好ましくは１５〜３０重量％である。該含有率が５重量％以上であると、起泡性、造花性、保形性、風味の濃厚感、及び、後切れ（食感）を、より向上させることができる。該含有率が４０重量％以下であると、水の量を十分に確保することができるので、水中油型乳化物を容易に調製することができる。In the present invention, it is preferable to use one or both of a saccharide and a sugar alcohol as the other raw material.
The content of saccharides or sugar alcohols in the emulsion of the present invention (when water is included, the value in terms of solid content; when saccharides and sugar alcohols are used in combination), the content is preferably 5 to 5 It is 40% by weight, more preferably 10 to 35% by weight, and particularly preferably 15 to 30% by weight. When the content is 5% by weight or more, foaming properties, flower-forming properties, shape retention, flavor richness, and post-cutting (texture) can be further improved. When the content is 40% by weight or less, a sufficient amount of water can be secured, so that an oil-in-water emulsion can be easily prepared.

また、本発明において、他の原料として乳固形分含有物質を用いることが好ましい。
乳固形分含有物質は、本発明の乳化物の風味の向上などの観点から、糖質と併用することが好ましい。
本発明の乳化物中の乳固形分含有物質の含有率（水を含む場合は、固形分換算の値）は、好ましくは０．５〜１０重量％、より好ましくは１〜６重量％、特に好ましくは１．５〜３重量％である。該含有率が０．５重量％以上であると、乳に由来する風味によって、本発明の乳化物の風味が、より良好になる。該含有率が１０重量％以下であると、糖質などの他の原料の量を十分に確保することができるので、本発明が目的とする水中油型乳化物を容易に調製することができる。Moreover, in this invention, it is preferable to use a milk solid content-containing substance as another raw material.
The milk solid content-containing substance is preferably used in combination with a saccharide from the viewpoint of improving the flavor of the emulsion of the present invention.
The content of the milk solid content-containing substance in the emulsion of the present invention (in the case of containing water, the value in terms of solid content) is preferably 0.5 to 10% by weight, more preferably 1 to 6% by weight, particularly Preferably it is 1.5 to 3 weight%. When the content is 0.5% by weight or more, the flavor of the emulsion of the present invention becomes better due to the flavor derived from milk. When the content is 10% by weight or less, the amount of other raw materials such as saccharides can be sufficiently secured, so that the oil-in-water emulsion intended by the present invention can be easily prepared. .

本発明の乳化物中の、油脂、カゼインナトリウム、乳化剤、糖質、糖アルコール、乳固形分含有物質、及び水以外の原料（例えば、呈味食品、セルロース、香料など）の合計の含有率は、好ましくは１０重量％以下、より好ましくは５重量％以下、特に好ましくは２重量％以下である。該含有率が１０重量％以下であると、糖質などの他の原料の量を十分に確保することができるので、本発明が目的とする水中油型乳化物を容易に調製することができる。   In the emulsion of the present invention, the total content of fats and oils, sodium caseinate, emulsifiers, sugars, sugar alcohols, milk solids-containing substances, and raw materials other than water (for example, taste foods, cellulose, flavors, etc.) The content is preferably 10% by weight or less, more preferably 5% by weight or less, and particularly preferably 2% by weight or less. When the content is 10% by weight or less, the amount of other raw materials such as saccharides can be sufficiently secured, so that the oil-in-water emulsion intended by the present invention can be easily prepared. .

本発明の乳化物における「全固形分」とは、水以外のすべての成分をいう。
本発明の乳化物中の全固形分の含有率は、３０〜６０重量％、好ましくは３０〜５０重量％である。該含有率が３０重量％未満では、起泡性、造花性、保形性、風味の濃厚感、及び、歯切れ（食感）が悪化する。該含有率が６０重量％を超えると、摂食後の口溶けが悪くなる。
本発明の乳化物中の水の含有率は、４０〜７０重量％、より好ましくは５０〜７０重量％である。ここでの水には、乳固形分含有物質等が水を含む場合における当該乳固形分含有物質等の水も含まれる。The “total solid content” in the emulsion of the present invention refers to all components other than water.
The total solid content in the emulsion of the present invention is 30 to 60% by weight, preferably 30 to 50% by weight. When the content is less than 30% by weight, foaming property, artificial flower property, shape retention property, rich flavor and crispness (texture) are deteriorated. When this content rate exceeds 60 weight%, the mouth melt | dissolution after eating will worsen.
The water content in the emulsion of the present invention is 40 to 70% by weight, more preferably 50 to 70% by weight. The water here includes water such as the milk solids-containing substance in the case where the milk solids-containing substance contains water.

次に、本発明の乳化物の製造方法について説明する。
本発明の乳化物の製造方法（以下、本発明の方法ともいう。）は、（Ａ）油脂分及び乳化剤の一部を含む、油相を形成するための材料（以下、油相形成材料ともいう。）を調製する油相材料調製工程と、（Ｂ）カゼインナトリウム及び乳化剤の残部を含む、水相を形成するための材料（以下、水相形成材料ともいう。）を調製する水相材料調製工程と、（Ｃ）工程（Ａ）で得られた油相形成材料と、工程（Ｂ）で得られた水相形成材料を混合して撹拌し、予備乳化物を得る混合工程と、（Ｄ）工程（Ｃ）で得られた予備乳化物を均質化処理して、起泡性水中油型乳化物を得る均質化処理工程、を含む。
本発明の乳化物の製造方法は、工程（Ｃ）と工程（Ｄ）の間、または、工程（Ｄ）の後に、（Ｅ）予備乳化物（均質化処理前）または乳化物（均質化処理後）を加熱して殺菌する加熱殺菌工程を含むことができる。
以下、各工程を詳しく説明する。Next, the manufacturing method of the emulsion of this invention is demonstrated.
The method for producing an emulsion of the present invention (hereinafter, also referred to as the method of the present invention) comprises: And (B) a water phase material for preparing a material for forming an aqueous phase (hereinafter also referred to as an aqueous phase forming material), which comprises sodium caseinate and the remainder of the emulsifier. A mixing step in which a preparation step, (C) the oil phase forming material obtained in step (A), and the water phase forming material obtained in step (B) are mixed and stirred to obtain a preliminary emulsion; D) A homogenization treatment step of obtaining a foamable oil-in-water emulsion by homogenizing the preliminary emulsion obtained in the step (C).
The method for producing an emulsion of the present invention comprises (E) a pre-emulsion (before homogenization) or an emulsion (homogenization) between step (C) and step (D) or after step (D). A heat sterilization step of heating and sterilizing after) can be included.
Hereinafter, each process will be described in detail.

［工程（Ａ）；油相材料調製工程］
工程（Ａ）は、油脂分及び乳化剤の一部を含む油相形成材料を調製する工程である。
本発明の方法で用いられる乳化剤の全量中の工程（Ａ）で用いられる乳化剤の割合は、工程（Ｄ）で得られる乳化物の乳化状態を良好にする観点から、好ましくは４０〜９５重量％、より好ましくは５０〜９０重量％、さらに好ましくは６０〜８５重量％、特に好ましくは７０〜８０重量％である。
工程（Ａ）で用いられる乳化剤の好ましい例としては、ＨＬＢ５以下の高級脂肪酸モノグリセリド、ＨＬＢ５以下のショ糖脂肪酸エステル、レシチン（ＨＬＢ：３〜４）等が挙げられる。[Step (A); oil phase material preparation step]
Step (A) is a step of preparing an oil phase forming material containing a part of oil and fat and an emulsifier.
The proportion of the emulsifier used in the step (A) in the total amount of the emulsifier used in the method of the present invention is preferably 40 to 95% by weight from the viewpoint of improving the emulsified state of the emulsion obtained in the step (D). More preferably, it is 50 to 90% by weight, still more preferably 60 to 85% by weight, and particularly preferably 70 to 80% by weight.
Preferable examples of the emulsifier used in the step (A) include higher fatty acid monoglycerides having an HLB of 5 or less, sucrose fatty acid esters having an HLB of 5 or less, lecithin (HLB: 3 to 4), and the like.

［工程（Ｂ）；水相材料調製工程］
工程（Ｂ）は、カゼインナトリウム及び乳化剤の残部を含む水相形成材料を調製する工程である。
本発明の方法で用いられる乳化剤の全量中の工程（Ｂ）で用いられる乳化剤の割合は、工程（Ｄ）で得られる乳化物の乳化状態を良好にする観点から、好ましくは５〜６０重量％、より好ましくは１０〜５０重量％、さらに好ましくは１５〜４０重量％、特に好ましくは２０〜３０重量％である。
工程（Ｂ）で用いられる乳化剤の好ましい例としては、ＨＬＢが５を超え、７以下であるショ糖脂肪酸エステル、ＨＬＢ９以上のポリグリセリン脂肪酸エステル等が挙げられる。[Step (B); water phase material preparation step]
Step (B) is a step of preparing an aqueous phase forming material containing sodium caseinate and the remainder of the emulsifier.
The proportion of the emulsifier used in the step (B) in the total amount of the emulsifier used in the method of the present invention is preferably 5 to 60% by weight from the viewpoint of improving the emulsified state of the emulsion obtained in the step (D). More preferably, it is 10 to 50% by weight, further preferably 15 to 40% by weight, and particularly preferably 20 to 30% by weight.
Preferable examples of the emulsifier used in the step (B) include sucrose fatty acid esters having an HLB exceeding 5 and 7 or less, polyglycerin fatty acid esters having an HLB of 9 or more, and the like.

［工程（Ｃ）；混合工程］
工程（Ｃ）は、工程（Ａ）で得られた油相形成材料と、工程（Ｂ）で得られた水相形成材料を混合して撹拌し、予備乳化物を得る工程である。
油相形成材料と水相形成材料の混合方法としては、油相形成材料に水相形成材料を加える方法、水相形成材料に油相形成材料を加える方法、容器内に油相形成材料と水相形成材料を同時に投入する方法、等が挙げられる。
油相形成材料と水相形成材料の混合物は、特定の液温下で撹拌させることによって、予備乳化物になる。
撹拌時の混合物の液温は、工程（Ｄ）で得られる乳化物の乳化状態を良好にする観点から、好ましくは５５〜８０℃、より好ましくは６０〜７５℃、特に好ましくは６５〜７０℃である。
撹拌時間は、予備乳化物を形成させることができれば良く、撹拌速度（ｒｐｍ）によっても異なるが、好ましくは１分間以上、より好ましくは２分間以上、さらに好ましくは３分間以上、特に好ましくは４分間以上である。撹拌時間が１分間未満では、予備乳化物を得ることが困難なことがある。撹拌時間の上限は、処理の効率の観点から、好ましくは２０分間、より好ましくは１５分間である。
予備乳化によって、工程（Ｄ）において、水相中に均一な大きさの油滴を形成させることができる。[Step (C); mixing step]
Step (C) is a step of obtaining a preliminary emulsion by mixing and stirring the oil phase forming material obtained in step (A) and the water phase forming material obtained in step (B).
The mixing method of the oil phase forming material and the water phase forming material includes a method of adding the water phase forming material to the oil phase forming material, a method of adding the oil phase forming material to the water phase forming material, and an oil phase forming material and water in the container. Examples thereof include a method of simultaneously introducing the phase forming material.
The mixture of the oil phase forming material and the water phase forming material becomes a preliminary emulsion by being stirred at a specific liquid temperature.
The liquid temperature of the mixture at the time of stirring is preferably 55 to 80 ° C, more preferably 60 to 75 ° C, and particularly preferably 65 to 70 ° C, from the viewpoint of improving the emulsified state of the emulsion obtained in the step (D). It is.
The stirring time is not limited as long as a pre-emulsion can be formed, and varies depending on the stirring speed (rpm), but is preferably 1 minute or more, more preferably 2 minutes or more, further preferably 3 minutes or more, and particularly preferably 4 minutes. That's it. If the stirring time is less than 1 minute, it may be difficult to obtain a preliminary emulsion. The upper limit of the stirring time is preferably 20 minutes, more preferably 15 minutes, from the viewpoint of processing efficiency.
By preliminary emulsification, oil droplets having a uniform size can be formed in the aqueous phase in the step (D).

［工程（Ｄ）；均質化処理工程］
工程（Ｄ）は、工程（Ｃ）で得られた予備乳化物を均質化処理して、起泡性水中油型乳化物を得る工程である。
均質化処理は、均質化処理機（ホモゲナイザー）を用いることによって行うことができる。
均質化処理における均質圧力は、水相中に適度な大きさの油滴を形成させる観点から、好ましくは１０ＭＰａ以上、より好ましくは１４ＭＰａ以上、特に好ましくは１８ＭＰａ以上である。均質圧力の上限は、均質圧力を過度に大きくしても、乳化物の乳化状態のさらなる向上が望めない観点から、好ましくは、４０ＭＰａ、より好ましくは３０ＭＰａである。
均質化処理時の予備乳化物の液温は、均質化処理の効率等の観点から、好ましくは５０〜１００℃、より好ましくは６０〜９０℃、特に好ましくは７０〜８０℃である。

なお、工程（Ｄ）は工程（Ｃ）で得られた予備乳化物を後述の工程（Ｅ）で加熱殺菌処理をした後に行うこともできる。[Step (D): Homogenization step]
Step (D) is a step of homogenizing the preliminary emulsion obtained in Step (C) to obtain a foamable oil-in-water emulsion.
The homogenization treatment can be performed by using a homogenizer (homogenizer).
The homogeneous pressure in the homogenization treatment is preferably 10 MPa or more, more preferably 14 MPa or more, and particularly preferably 18 MPa or more from the viewpoint of forming oil droplets of an appropriate size in the aqueous phase. The upper limit of the homogeneous pressure is preferably 40 MPa, more preferably 30 MPa, from the viewpoint that even if the homogeneous pressure is excessively increased, further improvement in the emulsified state of the emulsion cannot be expected.
The liquid temperature of the pre-emulsion during the homogenization treatment is preferably 50 to 100 ° C, more preferably 60 to 90 ° C, and particularly preferably 70 to 80 ° C from the viewpoint of the efficiency of the homogenization treatment.

In addition, a process (D) can also be performed after carrying out the heat sterilization process of the preliminary | backup emulsion obtained at the process (C) at the below-mentioned process (E).

［工程（Ｅ）；加熱殺菌工程］
工程（Ｅ）は、工程（Ｃ）で得られた予備乳化物、または工程（Ｄ）で得られた乳化物を加熱して殺菌する工程である。
工程（Ｅ）は、均質化処理の前に加熱すれば、均質化処理を効率的に行える観点から、好ましくは、工程（Ｃ）と工程（Ｄ）の間で行われる。
加熱温度は、殺菌を十分に行なう等の観点から、好ましくは６５〜１４０℃である。加熱時間は、加熱温度によっても異なるが、好ましくは３秒（例えば、１４０℃の場合）〜３０分間（例えば、６５℃の場合）である。
加熱殺菌後の乳化物は、例えば１０℃以下に冷却して、保存される。[Step (E); Heat sterilization step]
Step (E) is a step of heating and sterilizing the preliminary emulsion obtained in step (C) or the emulsion obtained in step (D).
The step (E) is preferably performed between the step (C) and the step (D) from the viewpoint of efficiently performing the homogenization treatment if heated before the homogenization treatment.
The heating temperature is preferably 65 to 140 ° C. from the viewpoint of sufficient sterilization. The heating time varies depending on the heating temperature, but is preferably 3 seconds (for example, at 140 ° C.) to 30 minutes (for example, at 65 ° C.).
The emulsion after heat sterilization is preserved by cooling to, for example, 10 ° C. or lower.

本発明の乳化物の評価は、ホイップ性（例えば、最適起泡状態に到達する時間、オーバーラン値）、及び、ホイップ後の乳化物の性質（例えば、造花性、保形性）によって行う。
最適起泡状態に到達する時間とは、本発明の乳化物を撹拌して起泡させた場合における、撹拌開始時から最適起泡状態に到達した時までの時間である。該時間は、乳化物の温度や撹拌手段の種類等によって変化するものであるが、同一の条件（乳化物の温度、撹拌手段の種類等）下で、複数の種類の乳化物について該時間を測定することによって、当該複数の種類の乳化物の間で、ホイップ性の優劣を相対的に評価することができる。
最適起泡状態とは、起泡によって乳化物が最大の体積を有するに至った状態をいう。Evaluation of the emulsion of this invention is performed by whipping property (for example, time to reach an optimal foaming state, overrun value) and properties of the emulsion after whipping (for example, flower-forming property, shape-retaining property).
The time to reach the optimum foaming state is the time from the start of stirring to the time when the optimum foaming state is reached when the emulsion of the present invention is stirred to foam. The time varies depending on the temperature of the emulsion, the type of stirring means, and the like, but the time is set for a plurality of types of emulsion under the same conditions (emulsion temperature, type of stirring means, etc.). By measuring, it is possible to relatively evaluate the superiority or inferiority of the whipping property among the plurality of types of emulsions.
The optimum foaming state refers to a state where the emulsion has the maximum volume due to foaming.

オーバーラン値とは、容器内に、該容器の容量と同じ容量の最適起泡状態の乳化物を収容した場合の乳化物の重量を「Ａ」とし、容器内に、該容器の容量と同じ容量の起泡前の乳化物を収容した場合の乳化物の重量を「Ｂ」とした場合において、
（Ｂ−Ａ）×１００／Ａ
の式を用いて算出される値である。
なお、本発明で規定しているオーバーラン値は、乳化物の温度を５℃に冷却した状態で、常温常圧（２０℃、１気圧）下で測定されたオーバーラン値のことをいう。オーバーラン値は、乳化物の温度、及び、雰囲気（温度、圧力）によって若干、変動する。The overrun value is the same as the capacity of the container in the container when the weight of the emulsion in the optimal foaming state containing the same capacity as the capacity of the container is “A”. In the case where the weight of the emulsion when containing the volume of the emulsion before foaming is “B”,
(B-A) × 100 / A
It is a value calculated using the formula.
In addition, the overrun value prescribed | regulated by this invention means the overrun value measured under normal temperature normal pressure (20 degreeC, 1 atmosphere) in the state which cooled the temperature of the emulsion to 5 degreeC. The overrun value varies slightly depending on the temperature of the emulsion and the atmosphere (temperature, pressure).

造花性とは、ホイップ後の乳化物を所望の形状（例えば、花を模した形状）に形成させる際に、崩れや欠けがないことである。
保形性とは、所望の形状（例えば、花を模した形状）に形成させたホイップ後の乳化物（換言すると、造花させた乳化物）を、冷蔵、冷凍等の所定の保存条件下で保存し、その後、解凍等によって保存を終了させた場合において、保存前の形状が、保存後においても、崩れや欠けがなく、保たれることである。Artificial property means that there is no collapse or chipping when the whipped emulsion is formed into a desired shape (for example, a shape simulating a flower).
The shape retention property refers to an emulsion after whipping formed in a desired shape (for example, a shape imitating a flower) (in other words, an artificial emulsion) under a predetermined storage condition such as refrigeration or freezing. In the case where the storage is completed after the storage by thawing or the like, the shape before the storage is maintained without being broken or missing even after the storage.

以下、実施例によって本発明を詳しく説明する。本発明は、実施例によって限定されるものではない。以下の実施例におけるオーバーラン値は、５℃に冷却した乳化物を、２０℃、１気圧の雰囲気下で測定したものである。
［実施例１］
植物油脂（パーム核硬化油、融点：４０℃）１３重量部の中に、ＨＬＢ４の高級脂肪酸モノグリセリド０．２５重量部、ＨＬＢ２．９の高級脂肪酸モノグリセリド０．２３重量部、ＨＬＢ１のショ糖脂肪酸エステル０．２３重量部、及び、ＨＬＢ３のレシチン０．０８重量部を溶解して、油相形成材料を調製した。
また、水５２．６２重量部の中に、砂糖１２重量部、水飴（固形分：７５．６重量％）１０重量部、粉飴７重量部、脱脂粉乳２重量部、食塩０．０８重量部、カゼインナトリウム１．７重量部、ＨＬＢ６のショ糖脂肪酸エステル０．１７重量部、ＨＬＢ１４．５のポリグリセリン脂肪酸エステル０．０８重量部、セルロース０．２８重量部、増粘多糖類０．０８１重量部、及び、香料０．２重量部を溶解して、水相形成材料を調製した。Hereinafter, the present invention will be described in detail by way of examples. The present invention is not limited by the examples. The overrun values in the following examples are those obtained by measuring an emulsion cooled to 5 ° C. in an atmosphere of 20 ° C. and 1 atmosphere.
[Example 1]
In 13 parts by weight of vegetable oil and fat (palm kernel hardened oil, melting point: 40 ° C.) An oil phase forming material was prepared by dissolving 0.23 part by weight and 0.08 part by weight of lecithin of HLB3.
Also, in 52.62 parts by weight of water, 12 parts by weight of sugar, 10 parts by weight of starch syrup (solid content: 75.6% by weight), 7 parts by weight of powdered meal, 2 parts by weight of skim milk powder, 0.08 parts by weight of salt Sodium caseinate 1.7 parts by weight, HLB6 sucrose fatty acid ester 0.17 parts by weight, HLB14.5 polyglycerin fatty acid ester 0.08 parts by weight, cellulose 0.28 parts by weight, thickening polysaccharide 0.081 parts by weight Part and 0.2 part by weight of a fragrance were dissolved to prepare an aqueous phase forming material.

次に、油相形成材料と水相形成材料を６５〜７０℃で混合し、混合物を得た。この混合物を、プロペラ撹拌機（製品名：ホモミクサーＭＡＲＫII、プライミクス社製、撹拌速度：５５００ｒｐｍ）を用いて、７０℃で５分間撹拌し、予備乳化物を得た。
この予備乳化物を、直接加熱殺菌機を用いて、１３０℃、４秒間で加熱して殺菌した。
その後、予備乳化物を、均質化処理機（製品名：ホモゲナイザーＨ７０、三和機械社製）を用いて、７０〜８０℃の温度下で２０ＭＰａの均質圧力にて均質化処理し、本発明の乳化物を得た。この乳化物を直ちに１０℃以下に冷却した。
冷却後の乳化物を分析したところ、油脂分の割合が１３重量％であり、全固形分の割合が４４．２重量％であった。
さらに、この乳化物を卓上ホイッパー（製品名：ホバートミキサー、ホバート社製）によって撹拌し、起泡させたところ、撹拌開始から１７分後に最適起泡状態に達した。オーバーラン値は２４０％であった。
また、このホイップ済みの乳化物を、ホイップ袋を用いて絞ったところ、造花性が良好であった。絞って得られた成形物（造花させた乳化物）を５℃の冷蔵庫内で７２時間冷蔵したところ、冷蔵後の成形物は、形状に変化がなく、また、風味（濃厚感等）及び食感（後切れ等）も変化がなく良好であった。Next, the oil phase forming material and the water phase forming material were mixed at 65 to 70 ° C. to obtain a mixture. This mixture was stirred at 70 ° C. for 5 minutes using a propeller stirrer (product name: Homomixer MARKII, manufactured by Primix Co., Ltd., stirring speed: 5500 rpm) to obtain a preliminary emulsion.
This preliminary emulsion was sterilized by heating at 130 ° C. for 4 seconds using a direct heat sterilizer.
Thereafter, the pre-emulsified product was homogenized at a homogeneous pressure of 20 MPa at a temperature of 70 to 80 ° C. using a homogenizer (product name: Homogenizer H70, manufactured by Sanwa Kikai Co., Ltd.). An emulsion was obtained. The emulsion was immediately cooled to 10 ° C. or lower.
When the emulsion after cooling was analyzed, the ratio of fats and oils was 13% by weight, and the ratio of total solids was 44.2% by weight.
Furthermore, when this emulsion was stirred and foamed with a desktop whipper (product name: Hobart mixer, manufactured by Hobart), the optimum foaming state was reached 17 minutes after the start of stirring. The overrun value was 240%.
Moreover, when this whipped emulsion was squeezed using a whipped bag, the artificial flower property was good. When the molded product (artificial emulsion) obtained by squeezing was refrigerated in a refrigerator at 5 ° C. for 72 hours, the molded product after refrigeration had no change in shape, and the flavor (richness, etc.) and food The feeling (after cutting, etc.) was also good with no change.

［実施例２］
実施例１で得られた乳化物（卓上ホイッパーによる撹拌前のもの）を、無菌フィルターで処理したエアーと共にモンドミキサー（モンドミックス社製）にて４９０ｒｐｍの回転数で連続的に処理し、ホイップ済みの乳化物を得た。
ホイップ済みの乳化物を分析したところ、油脂分の割合が１３重量％であり、全固形分の割合が４４．２重量％であった。オーバーラン値は２４０％であった。
また、ホイップ済みの乳化物を５℃の冷蔵庫内で７２時間冷蔵したところ、冷蔵後の乳化物は、冷蔵前に比べて、形状に変化がなく、また、風味（濃厚感等）及び食感（後切れ等）も変化がなく良好であった。[Example 2]
The emulsion obtained in Example 1 (before stirring with a desktop whipper) was continuously treated with air treated with a sterile filter in a Mondo mixer (manufactured by Mondomix) at a rotational speed of 490 rpm and whipped. An emulsion was obtained.
When the whipped emulsion was analyzed, the fat and oil content was 13% by weight, and the total solid content was 44.2% by weight. The overrun value was 240%.
In addition, when the whipped emulsion was refrigerated in a refrigerator at 5 ° C. for 72 hours, the emulsion after refrigeration had no change in shape compared to before refrigeration, and the flavor (concentration, etc.) and texture (Rear cuts, etc.) were also good with no change.

［実施例３］
実施例２で得られたホイップ済みの乳化物を、該乳化物の内部の温度が−１８℃になるまで凍結した。この乳化物について、−１８℃での凍結状態を３週間保った後、５℃の冷蔵庫内に４８時間保って解凍させた。解凍後の乳化物を分析したところ、油脂分の割合が１３重量％であり、全固形分の割合が４３．２重量％であった。オーバーラン値は２４０％であった。解凍後の乳化物は、実施例２におけるホイップ済みの乳化物に比べて、形状に変化がなく、また、風味（濃厚感等）及び食感（後切れ等）も変化がなく良好であった。解凍後の乳化物について、離水も見られなかった。[Example 3]
The whipped emulsion obtained in Example 2 was frozen until the temperature inside the emulsion reached -18 ° C. The emulsion was kept in a frozen state at −18 ° C. for 3 weeks and then thawed in a refrigerator at 5 ° C. for 48 hours. When the emulsion after thawing was analyzed, the fat and oil content was 13% by weight, and the total solid content was 43.2% by weight. The overrun value was 240%. Compared with the whipped emulsion in Example 2, the emulsion after thawing had no change in shape, and the flavor (concentration, etc.) and texture (post-cutting, etc.) were unchanged and good. . Regarding the emulsion after thawing, no water separation was observed.

［比較例１］
カゼインナトリウム１．７重量部の代わりに水１．７重量部を用いた以外は実施例１と同様にして、乳化物を得た。
この乳化物を分析したところ、油脂分の割合が１３重量％であり、全固形分の割合が４１．５重量％であった。
また、この乳化物を、ホイッパーを用いて撹拌したところ、撹拌開始から１７分が経過しても、起泡が不十分であり、ホイップに適する状態に至らなかった。つまり、最適起泡状態に到達せず、造花性が全くなかった。[Comparative Example 1]
An emulsion was obtained in the same manner as in Example 1 except that 1.7 parts by weight of water was used instead of 1.7 parts by weight of sodium caseinate.
When this emulsion was analyzed, the fat and oil content was 13% by weight and the total solid content was 41.5% by weight.
Moreover, when this emulsion was stirred using a whipper, foaming was insufficient even after 17 minutes had elapsed from the start of stirring, and it did not reach a state suitable for whipping. That is, the optimum foaming state was not reached, and there was no artificial nature.

本発明の乳化物は、低脂肪であってカロリーが低く、また、乳脂肪の割合が小さいために製造コストを低く抑えることができ、さらには、起泡性、造花性、保形性、風味の濃厚感、及び、後切れ（食感の重さがないこと）が良好であるため、健康と廉価の両方を志向する消費者等によって、高い嗜好性を伴って食されることができる。
また、本発明のホイップ後の造花された乳化物は、冷蔵保存後または冷凍保存後であっても、保形性及び風味が保存前と同程度に良好に保たれるので、冷凍食品等の材料として好適に用いることができる。
本発明の乳化物は、ホイップ済みのクリームや、該クリームを利用したデザート類等の食品の分野で用いることができる。The emulsion of the present invention is low in fat, low in calories, and has a low ratio of milk fat, so that the production cost can be kept low. Furthermore, the foaming property, flowering property, shape retention, flavor Therefore, consumers who are both healthy and inexpensive can eat with high palatability.
In addition, the artificially emulsified emulsion after whipping according to the present invention maintains its shape retention and flavor as well as before storage even after refrigerated storage or frozen storage. It can be suitably used as a material.
The emulsion of the present invention can be used in the field of food products such as whipped cream and desserts using the cream.

Claims (5)

油脂分の含有率が８〜１６重量％で、かつ全固形分の含有率が３０〜５０重量％である起泡性水中油型乳化物であって、カゼインナトリウム及び乳化剤を含み、上記カゼインナトリウムの含有率が０．８〜２．０重量％であり、上記乳化剤が、水相に含まれるものとして、ＨＬＢ７以下の高級脂肪酸モノグリセリド、ＨＬＢ７以下のショ糖脂肪酸エステル、及び、ＨＬＢ９以上のポリグリセリン脂肪酸エステルの中から選ばれる１種以上、及び、油相に含まれるものとして、ＨＬＢ７以下の高級脂肪酸モノグリセリド、ＨＬＢ７以下のショ糖脂肪酸エステル、及び、ＨＬＢ３〜４のレシチンの中から選ばれる１種以上を含み、最適起泡状態におけるオーバーラン値が２００％以上である、起泡性水中油型乳化物。 A foamable oil-in-water emulsion having a fat content of 8 to 16% by weight and a total solid content of 30 to 50% by weight, comprising sodium caseinate and an emulsifier, and the above sodium caseinate Content of 0.8 to 2.0% by weight, and the emulsifier is contained in an aqueous phase as a higher fatty acid monoglyceride having an HLB of 7 or less, a sucrose fatty acid ester having an HLB of 7 or less, and a polyglycerin having an HLB of 9 or more. One or more selected from among fatty acid esters, and one included in the oil phase, selected from among higher fatty acid monoglycerides of HLB 7 or less, sucrose fatty acid esters of HLB 7 or less, and lecithins of HLB 3-4 The foamable oil-in-water emulsion including the above and having an overrun value in an optimum foaming state of 200% or more. 上記起泡性水中油型乳化物が、冷凍ホイップクリームである請求項１に記載の乳化物。The emulsion according to claim 1, wherein the foamable oil-in-water emulsion is a frozen whipped cream. ホイップ後に凍結し、その後解凍した場合に、ホイップ直後と同じ形状を維持することのできる請求項１または２に記載の乳化物。 The emulsion according to claim 1 or 2, which can maintain the same shape as immediately after whipping when frozen after whipping and then thawed. 上記起泡性水中油型乳化物中の糖質または糖アルコールの含有率（ただし、水を含む場合は固形分換算の値であり、糖質と糖アルコールを併用する場合はこれらの合計の含有率である。）が、５〜４０重量％である請求項１〜３のいずれか１項に記載の乳化物。Content of sugar or sugar alcohol in the above foamable oil-in-water emulsion (however, when water is included, it is a solid equivalent value, and when sugar and sugar alcohol are used together, the total content of these) The emulsion according to any one of claims 1 to 3, wherein the emulsion is 5 to 40% by weight. 請求項１〜４のいずれか１項に記載の乳化物を製造するための方法であって、
上記油脂分及び上記乳化剤の一部を含む、油相を形成するための材料を調製する油相材料調製工程と、
上記カゼインナトリウム及び上記乳化剤の残部を含む、水相を形成するための材料を調製する水相材料調製工程と、
上記油相を形成するための材料と上記水相を形成するための材料を混合して撹拌し、予備乳化物を得る混合工程と、
上記予備乳化物を均質化処理して、上記乳化物を得る均質化処理工程、
を含む起泡性水中油型乳化物の製造方法。 A method for producing the emulsion according to any one of claims 1 to 4 ,
An oil phase material preparation step for preparing a material for forming an oil phase, including the oil and fat content and a part of the emulsifier;
An aqueous phase material preparation step for preparing a material for forming an aqueous phase comprising the sodium caseinate and the remainder of the emulsifier;
A mixing step of mixing and stirring the material for forming the oil phase and the material for forming the aqueous phase to obtain a preliminary emulsion,
Homogenization treatment step of homogenizing the preliminary emulsion to obtain the emulsion,
A method for producing a foamable oil-in-water emulsion comprising:
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