JPH0235038A - Production of oil-in-water type emulsion - Google Patents
Production of oil-in-water type emulsionInfo
- Publication number
- JPH0235038A JPH0235038A JP63185290A JP18529088A JPH0235038A JP H0235038 A JPH0235038 A JP H0235038A JP 63185290 A JP63185290 A JP 63185290A JP 18529088 A JP18529088 A JP 18529088A JP H0235038 A JPH0235038 A JP H0235038A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- water
- emulsion
- water emulsion
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000000839 emulsion Substances 0.000 title abstract description 29
- 238000010438 heat treatment Methods 0.000 claims abstract description 38
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 239000007764 o/w emulsion Substances 0.000 claims description 44
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 abstract description 24
- 239000003995 emulsifying agent Substances 0.000 abstract description 13
- 239000003925 fat Substances 0.000 abstract description 11
- 235000019197 fats Nutrition 0.000 abstract description 11
- 239000003921 oil Substances 0.000 abstract description 11
- 235000019198 oils Nutrition 0.000 abstract description 10
- 238000001704 evaporation Methods 0.000 abstract description 5
- 235000014121 butter Nutrition 0.000 abstract description 2
- 239000005018 casein Substances 0.000 abstract description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 2
- 235000021240 caseins Nutrition 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 150000003904 phospholipids Chemical class 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 239000000498 cooling water Substances 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 239000008346 aqueous phase Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- -1 glycerin fatty acid ester Chemical class 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 238000011109 contamination Methods 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 229910000831 Steel Inorganic materials 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 239000010959 steel Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 235000020244 animal milk Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000000110 cooling liquid Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000011950 custard Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000005251 Dioscorea japonica Nutrition 0.000 description 1
- 240000008955 Dioscorea japonica Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 108010089610 Nuclear Proteins Proteins 0.000 description 1
- 102000007999 Nuclear Proteins Human genes 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000002144 chemical decomposition reaction Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、水中油型乳化物の製造法に関するもので、本
発明の製造法により得られる水中油型乳化物は長期保存
性に優れ、流通に適し、しかも風味良好なもので、例え
ば製菓、製パン用のフィリング、トッピング材、コーヒ
ークリーム或いは調理用素材等として広く用いることが
できる。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing an oil-in-water emulsion, and the oil-in-water emulsion obtained by the production method of the present invention has excellent long-term storage stability. It is suitable for distribution and has a good flavor, and can be widely used, for example, as a filling for confectionery and bread making, a topping material, coffee cream, or a cooking material.
〔従来の技術及び発明が解決しようとする課題］水中油
型乳化物としては、ホイップクリーム、コーヒークリー
ム、スープ、カスタードクリームやフラワーペースト類
及び惣菜用途のソース類等があるが、このような水中油
型乳化物の保存性を高める方法として、従来、レトルト
パウチ等のように容器に詰めた後に加圧・加熱殺菌する
方法や、掻き取り成熱交換機を利用する等の間接加熱方
式により連続的に殺菌する連続殺菌処理方法等が行われ
ていた。[Prior art and problems to be solved by the invention] Examples of oil-in-water emulsions include whipped cream, coffee cream, soup, custard cream, flower paste, and sauces for side dishes. Conventionally, methods to improve the shelf life of oil-based emulsions include sterilizing them under pressure and heat after filling them in containers such as retort pouches, and sterilizing them continuously by indirect heating methods such as using a scraped heat exchanger. Continuous sterilization methods were used to sterilize the bacteria.
しかし、間接加熱方式による連続殺菌処理方法では、水
中油型乳化物を加熱処理して殺菌温度迄昇温させて殺菌
した後該殺薗温度から冷却するのに長い時間を要し、そ
の際に受ける熱履歴が大きく、製品の風味、色調、栄養
価、テクスチャー等に不満足な点があり、また、掻き取
り弐熱交換機の伝熱面に焦げつきを生じやすい問題点が
あった。However, in the continuous sterilization method using indirect heating, it takes a long time to heat the oil-in-water emulsion to raise the temperature to the sterilization temperature, sterilize it, and then cool it down from the sterilization temperature. The heat history experienced by the product is large, and the flavor, color, nutritional value, texture, etc. of the product are unsatisfactory, and there is also the problem that the heat transfer surface of the scraped heat exchanger tends to become scorched.
そこで、熱履歴の小さい加熱殺菌方法として直接加熱方
式による超高温瞬間殺菌機を用いる方法も試みられてい
る（特開昭６３−４４８４１号公報）。ところが、上記
直接加熱方式では、高温水蒸気を製品に直接混合するの
で、水蒸気と製品とを混合するための蒸気注入部及びジ
ャケット部が高温になりすぎ、その為、蛋白質素材を含
有する水中油型乳化物の場合はコゲが生じそのコゲが製
品に混入するという問題があった。このように製品にコ
ゲが混入するとカビ等と見誤られたり、見映えが悪くな
ってクレームの原因となったりするため、上記問題を解
消すべく蛋白質素材の添加量を減らしたり、加熱温度を
下げることにより対処してきた。Therefore, as a heat sterilization method with a small thermal history, a method using an ultra-high temperature instant sterilizer using a direct heating method has been attempted (Japanese Patent Laid-Open No. 63-44841). However, in the above-mentioned direct heating method, high-temperature steam is directly mixed into the product, so the steam injection part and jacket part for mixing the steam and product become too hot. In the case of emulsions, there is a problem in that burns occur and the burns are mixed into the product. If burnt material is mixed into the product, it may be mistaken for mold or the like, or the product may look unsightly, leading to complaints. To solve the above problems, it is necessary to reduce the amount of protein material added and increase the heating temperature. We have dealt with this by lowering it.
しかしながら、加熱温度を下げると保存性が低下し、細
菌問題が生じる恐れがあり、また、蛋白質を減らすと風
味が悪くなる等の別な問題が生じる。However, lowering the heating temperature may reduce storage stability and cause bacterial problems, and reducing protein may cause other problems such as poor flavor.
また、一方において、最近の食品の高級化、多様化に対
応して、長門保存性に優れ、流通に通し、作業性に優れ
、風味が良好な水中油型乳化物をより合理的に生産する
ことが要望されてきた。On the other hand, in response to the recent upscale and diversification of food products, we aim to more rationally produce oil-in-water emulsions that have excellent shelf life, are easy to distribute, are easy to work with, and have a good flavor. This has been requested.
従って、本発明の目的は上述のようなコゲが発生すると
いう欠点が解消され、しかも保存性及び作業性に優れ、
流通に適し且つ風味良好で利用範囲の広い水中油型乳化
物の製造法を提供することにある。Therefore, the object of the present invention is to eliminate the above-mentioned disadvantage of burnt formation, and to have excellent storage stability and workability.
It is an object of the present invention to provide a method for producing an oil-in-water emulsion that is suitable for distribution, has good flavor, and has a wide range of uses.
〔課題を解決するための手段］
本発明者らは、上記問題を解決する為に鋭意研究した結
果、特定の手段を用いることにより、上記目的が達成さ
れることを知見した。[Means for Solving the Problems] As a result of intensive research to solve the above problems, the present inventors found that the above objects could be achieved by using specific means.
本発明は蒸気知見によりなされたもので、以下のＩ〜Ｉ
ＩＩの工程からなる水中油型乳化物の製造法を提供する
ものである。The present invention was made based on the knowledge of steam, and the following I to I
The present invention provides a method for producing an oil-in-water emulsion comprising step II.
１０食用油脂１〜７０重量％、蛋白質素材０．２〜１０
重世％及び水を必須成分とする水中油型乳化物を鋼製す
る乳化工程、
ＩＩ、水蒸気注入手段を備えた混合部を有し、且つ該混
合部を構成する壁部を冷却する冷却手段が付設されてい
る高温蒸気注入部を備えた装置°を用い、上記壁部の少
なくとも一部を冷却しながら、上記混合部に導いた上記
水中油型乳化物と高温水蒸気とを混合し、該水中油型乳
化物の温度を１００〜１６０℃に１〜３０秒間保持する
直接加熱処理工程、及び
ＩＩＩ、加熱状態にある上記水中油型乳化物中の水分を
減圧蒸発させることにより該水中油型乳化物を冷却する
蒸発冷却工程。10 Edible fats and oils 1-70% by weight, protein materials 0.2-10
An emulsification process for producing an oil-in-water emulsion containing water as essential components; II. A cooling means having a mixing section equipped with a steam injection means and cooling a wall constituting the mixing section. The oil-in-water emulsion introduced into the mixing section is mixed with the high-temperature steam while cooling at least a portion of the wall using a device equipped with a high-temperature steam injection section attached to the A direct heat treatment step in which the temperature of the oil-in-water emulsion is maintained at 100 to 160° C. for 1 to 30 seconds, and III. Evaporative cooling process to cool the emulsion.
本発明では、水中油型乳化物に高温水蒸気を混合して加
熱殺菌を行うに際し、混合部を構成する壁部の少なくと
も一部を冷却することにより、水中油型乳化物に過熱に
よるコゲが生しることを防止するものである。In the present invention, when heat sterilizing an oil-in-water emulsion by mixing high-temperature steam, cooling at least a part of the wall constituting the mixing section prevents burnt in the oil-in-water emulsion due to overheating. This is to prevent people from doing so.
以下、本発明の水中油型乳化物の製造法について詳述す
る。Hereinafter, the method for producing the oil-in-water emulsion of the present invention will be described in detail.
本発明で用いられる食用油脂としては、天然の動植物油
脂の他、それらにエステル交換、水素添加、分別等を施
した加工油脂や、バター、マーガリン、ショートニング
等が挙げられ、これらを単独若しくは混合したものが用
いられる。The edible oils and fats used in the present invention include natural animal and vegetable oils, processed oils and fats obtained by subjecting them to transesterification, hydrogenation, fractionation, etc., butter, margarine, shortening, etc., and these may be used alone or in combination. things are used.
上記食用油脂の添加量は、油分として１〜７０重量％、
好ましくは２〜４５重量％である。１重量％未満では、
食感の悪いものとなり、７０重世％以上では、水中油型
の乳化物を得ることは不可能となる。The amount of the above edible fat added is 1 to 70% by weight as oil;
Preferably it is 2 to 45% by weight. Less than 1% by weight,
The texture becomes poor, and if the content exceeds 70%, it becomes impossible to obtain an oil-in-water type emulsion.
また、上記食用油脂（油相）には、必要に応じて、抗酸
化剤、油溶性色素等を添加することができる。Moreover, an antioxidant, an oil-soluble coloring agent, etc. can be added to the above-mentioned edible fat (oil phase) as needed.
また、本発明においては、蛋白質素材が必須の成分とし
て用いられる。上記食用油脂と、水及びその他所型によ
り加えられる水溶性、水分散性の副原料（後述する）を
含んだ水相とを、水中油型に乳化させる際に、上記蛋白
質素材の界面活性作用を利用することができるが、界面
活性作用が不充分な場合などは、さらに所望により乳化
剤を添加することができる。Further, in the present invention, a protein material is used as an essential component. When emulsifying the above edible oil and fat and an aqueous phase containing water and other water-soluble and water-dispersible auxiliary materials added depending on the type (described later) into an oil-in-water type, the surface active action of the above protein material However, if the surfactant effect is insufficient, an emulsifier may be added if desired.
本発明で用いられる上記蛋白質素材としては、界面活性
作用を有する水溶性の単純蛋白質（アルブミン区分）、
複合蛋白質（ｔＪ！蛋白質、リン蛋白質、核蛋白質、色
素蛋白質等）及び蛋白質の加水分散物を含んでいる食用
素材、具体的には、獣乳、カゼイン、カゼインナトリウ
ム、脱脂粉乳、ホエーパウダー、卵黄、卵白及びその粉
末、大豆蛋白質及びこれらを酵素的若しくは化学的に分
解後に水抽出したもの並びに各種アミノ酸及びペプチド
等が挙げられ、これらを単独で用いても良いし、２種以
上を併用しても良い。The above-mentioned protein materials used in the present invention include water-soluble simple proteins (albumin category) having surfactant action;
Edible materials containing complex proteins (tJ! protein, phosphoprotein, nuclear protein, pigment protein, etc.) and protein hydrodispersions, specifically animal milk, casein, sodium caseinate, skim milk powder, whey powder, egg yolk , egg white and its powder, soybean protein and those extracted with water after enzymatic or chemical decomposition, various amino acids and peptides, etc. These may be used alone or in combination of two or more. Also good.
本発明において、食用油脂と水相を水中油型に乳化させ
るには、上述のように蛋白質素材のみを用いても良いし
、また乳化剤を併用しても良い。In the present invention, in order to emulsify the edible oil and fat and the aqueous phase into an oil-in-water type, the protein material alone may be used as described above, or an emulsifier may be used in combination.
上記の蛋白質素材及び乳化剤の使用量は、食用油脂と水
相とを水中油型に安定に乳化させるのに十分な量であれ
ば良い。The amounts of the above-mentioned protein material and emulsifier used may be sufficient as long as they are sufficient to stably emulsify the edible oil and fat and the water phase into an oil-in-water type.
通常、蛋白質素材のみを用いる場合には、蛋白質量とし
て０．２〜１０重量％であるのが良い。Usually, when only protein material is used, the amount of protein is preferably 0.2 to 10% by weight.
蛋白質素材の量が０．２重量％以下であると、風味が悪
いものとなり、１０重量％以上であると蛋白質の変性に
よる凝固が起こり、直接加熱方式の熱処理が不可能とな
る。If the amount of the protein material is less than 0.2% by weight, the flavor will be bad, and if it is more than 10% by weight, coagulation will occur due to protein denaturation, making direct heat treatment impossible.
また、上記両者を併用する場合には、蛋白質素材の使用
量０．２〜１０重量％に対して、乳化剤０゜０５〜４重
量％であるのが良い。When both of the above are used in combination, it is preferable that the emulsifier be used in an amount of 0.05 to 4% by weight relative to 0.2 to 10% by weight of the protein material.
また、本発明で所望により用いられる上記乳化剤として
は、食品に添加することのできるものであればどのよう
な乳化剤でも良いが、例えば、グリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エステル、
プロピレングリコール脂肪酸エステル、リン脂質等が挙
げられ、これらを単独で用いても良いし、２種以上を併
用しても良い。これらの乳化剤を使用する場合、油溶性
の乳化剤は食用油脂（油相）に溶解させるのが良く、ま
た水溶性の乳化剤は水相に溶解させるのが良い。Further, the emulsifier used as desired in the present invention may be any emulsifier as long as it can be added to foods, but examples include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester,
Examples include propylene glycol fatty acid esters and phospholipids, and these may be used alone or in combination of two or more. When using these emulsifiers, oil-soluble emulsifiers are preferably dissolved in edible fats and oils (oil phase), and water-soluble emulsifiers are preferably dissolved in an aqueous phase.
本発明の水中油型乳化物には、本発明の目的の範囲内で
、所望によりさらに副原料として、ブドウ糖、果糖、蔗
糖、麦芽糖、麦芽糖水飴、糖アルコール、デキストリン
等の水溶性ｌｌ！類や、食塩、塩化カリウム、クエン酸
ナトリウム、リン酸塩、グルタミン酸ソーダ等の塩類や
、ゼラチン、高メトキシルペクチン、低メトキシルペク
チン等のペクチン類、ローカストビーンガム、キサンタ
ンガム、カラギーナン、ファーセレラン、寒天、及ヒタ
マリンド種子多等類、カルボキシメチルセルロース等の
糊料、乳酸、クエン酸等の酸、結晶セルロース、ビーナ
ツツ粉末、ビーナツツペースト、カカオパウダー、チー
ズパウダー、ゴマ、生餡、煉り餡、米粉、小麦粉、トウ
モロコシ粉等の穀粉、馬鈴薯、米、コーン、ワキシコー
ン、せ薯、小麦、タピオカ、小豆、インゲン豆、ササゲ
、ソラ豆、及び豆類等に由来する澱粉やこれらの澱粉を
原料とする焙焼デキストリン、酵素変性澱粉、エステル
化澱粉、酸化澱粉、エーテル化゛澱扮、架橋澱粉等の化
工澱粉類、獣乳、果汁、果実・野菜の処理物、エキス類
、調味料、香辛料、香料、着色料等の水溶性＠ＩＪ質、
水分散性物質、油溶性物質、油分散性物質を適宜組み合
わせて使用することができる。Within the scope of the purpose of the present invention, the oil-in-water emulsion of the present invention may optionally contain water-soluble substances such as glucose, fructose, sucrose, maltose, maltose syrup, sugar alcohol, and dextrin as auxiliary raw materials. salts such as table salt, potassium chloride, sodium citrate, phosphate, monosodium glutamate, gelatin, pectins such as high methoxyl pectin, low methoxyl pectin, locust bean gum, xanthan gum, carrageenan, farcellan, agar, and Various kinds of tamarind seeds, thickeners such as carboxymethylcellulose, acids such as lactic acid and citric acid, crystalline cellulose, bean nut powder, bean nut paste, cacao powder, cheese powder, sesame seeds, raw bean paste, fermented bean paste, rice flour, wheat flour, corn Starches derived from grain flour such as flour, potato, rice, corn, waxy corn, Japanese yam, wheat, tapioca, adzuki beans, kidney beans, cowpeas, fava beans, beans, etc., and roasted dextrins and enzymes made from these starches. Modified starches, esterified starches, oxidized starches, etherified starches, cross-linked starches and other modified starches, animal milk, fruit juices, processed fruit and vegetable products, extracts, seasonings, spices, flavors, colorants, etc. Water soluble @IJ quality,
Water-dispersible substances, oil-soluble substances, and oil-dispersible substances can be used in appropriate combinations.
尚、これらの副原料が油脂、蛋白質素材を含有する場合
は、これらを含めた水中油型乳化物中の食用油脂、蛋白
質素材の量が先に規定した量でなければならない。In addition, when these auxiliary raw materials contain fats and oils and protein materials, the amounts of the edible oils and fats and protein materials in the oil-in-water emulsion containing these must be the amounts specified above.
而して、本発明を実施するに際しては、先ず、食用油脂
１〜７０重量％、蛋白質素材０．２〜１０重量％、及び
水を必須成分とする水中油型乳化物を乳化・鋼製する。Therefore, when carrying out the present invention, first, an oil-in-water emulsion containing 1 to 70% by weight of edible fat, 0.2 to 10% by weight of protein material, and water as essential components is emulsified and made into steel. .
本発明における乳化工程は、直接加熱処理を行う前に、
貯槽内で、油相（食用油脂、油溶性乳化剤を用いる場合
はこの乳化剤、及び所望により加えられる油溶性、油分
散性副原料からなる）と、水相（澱粉類、水溶性乳化剤
を用いる場合はこの乳化剤及び蛋白質素材、及び所望に
より加えられる水溶性、水分散性副原料からなる）と、
を撹拌混合して水中油型に予備乳化する程度でも良いが
、必要ならば、直接加熱処理を行う前に、更に必要なら
ば、直接加熱処理の後に、ホモミキサー、ホモジナイザ
ー、コロイドミル等の乳化機を用いて均質に乳化しても
良い。In the emulsification step of the present invention, before direct heat treatment,
In the storage tank, an oil phase (consisting of edible oils and fats, an oil-soluble emulsifier if used, and oil-soluble and oil-dispersible auxiliary materials added as desired) and an aqueous phase (starch, if a water-soluble emulsifier is used) consists of this emulsifier, protein material, and water-soluble and water-dispersible auxiliary materials added as desired);
Pre-emulsification into an oil-in-water type by stirring and mixing is sufficient, but if necessary, emulsification using a homomixer, homogenizer, colloid mill, etc. can be carried out before direct heat treatment, and if necessary, after direct heat treatment. It may be homogeneously emulsified using a machine.
また、直接加熱処理前に、熱交ｔｆＡ機等により水中油
型予備乳化物の予備加熱を行っても良い。Further, before the direct heat treatment, the oil-in-water pre-emulsion may be pre-heated using a heat exchanger tfA machine or the like.
次いで、上述の如くして得られた水中油型乳化物を直接
加熱処理する。Next, the oil-in-water emulsion obtained as described above is directly heat-treated.
本発明における直接加熱処理工程は、上述の水中油型乳
化物と高温水蒸気とを混合し、昇温させることによって
行われるが、その際水中油型乳化物を十分加熱し、且つ
殺菌を十分に行える程度の温度と保持時間が必要とされ
、通常、大兄１００〜１６０℃で１〜３０秒間、好まし
くは１３５〜１５０℃で２〜１０秒間の加熱処理を行う
、加熱温度及び時間がそれぞれ上記の下限以下であると
細菌が残存する問題が生じ、逆に上記の上限以上である
とコゲを生じ易くなる。The direct heat treatment step in the present invention is carried out by mixing the above-mentioned oil-in-water emulsion and high-temperature steam and raising the temperature. At this time, the oil-in-water emulsion is sufficiently heated and sterilized sufficiently. Usually, heat treatment is performed at 100 to 160°C for 1 to 30 seconds, preferably at 135 to 150°C for 2 to 10 seconds. If it is below the lower limit, there will be a problem that bacteria will remain, and conversely, if it is above the above upper limit, scorch will easily occur.
本発明においては上記加熱処理を行うに際し、水蒸気注
入手段を備えた混合部を有し、且つ該混合部を構成する
壁部の外側の少なくとも一部に冷却手段が付設されてい
る高温蒸気注入部を備えた装置が用いられる。上記混合
部に、被加熱処理流体である水中油型乳化物が導入され
、該混合部を通過する間に高温水蒸気が注入され、該乳
化物と注入された高温水蒸気との混合が行われ、上記水
中油型乳化物は上記所定温度に所定時間加熱される。In the present invention, when performing the above-mentioned heat treatment, a high-temperature steam injection section is provided, which has a mixing section equipped with a steam injection means, and a cooling means is attached to at least a part of the outside of the wall portion constituting the mixing section. A device equipped with this is used. An oil-in-water emulsion, which is a fluid to be heated, is introduced into the mixing section, high-temperature steam is injected while passing through the mixing section, and the emulsion and the injected high-temperature steam are mixed, The oil-in-water emulsion is heated to the predetermined temperature for a predetermined time.
上記混合部における壁部を冷却するための手段は特に限
定されないが、該壁部の外側に冷却液を流通させる冷却
機構を付設するのが良い。冷却液としては比熱の高い液
体を使用すれば良く、特に水が好ましい。Although the means for cooling the wall in the mixing section is not particularly limited, it is preferable to attach a cooling mechanism for circulating a cooling liquid to the outside of the wall. As the cooling liquid, a liquid having a high specific heat may be used, and water is particularly preferable.
冷却の程度は、コゲが生じない程度で且つ上記加熱温度
に所定の時間保持できる程度にすれば良い。具体的には
、加熱温度、乳化物の比熱、ジャケット部（壁部）の厚
み等により影響されるが、例えば２ ｔ／ｈの乳化物の
加熱処理の能力を有する装置を用いる場合、１秒あたり
２００ｃａｌ〜２０００ｃａｌの熱量を乳化物から除去
できる程度の冷却を行えば良い。The degree of cooling may be such that burns do not occur and the heating temperature can be maintained for a predetermined period of time. Specifically, it is affected by the heating temperature, the specific heat of the emulsion, the thickness of the jacket part (wall part), etc., but for example, when using a device that has the ability to heat the emulsion at 2 t/h, the heating time is 1 second. Cooling may be performed to the extent that 200 to 2000 cal of heat can be removed from the emulsion.
続いて、加熱後、水中油型乳化物は、減圧処理され、含
有する水分を蒸発させることによって冷却される。Subsequently, after heating, the oil-in-water emulsion is subjected to a vacuum treatment and cooled by evaporating the water content.
上記蒸発冷却工程における冷却の程度は、加熱処理の前
後において水中油型乳化物に含有されている水分を路間
−にするという目的では、高温水蒸気注入前の水中油型
乳化物の温度よりも１〜２℃高めの温度迄冷却するのが
好ましいが、特に冷却の程度に制限はない。また、減圧
蒸発によって冷却した後、更に熱交換機等により冷却し
ても良い
尚、上述の直接加熱処理を行うための装置とさいては、
乳化物に高温水蒸気を短時間で且つ確実に混合すること
が可能な手段と、混合部を構成する壁部の少なくとも一
部を冷却する手段とを備えた装置であれば特に制限なく
使用可能である。そのために、市販の各種直接加熱方式
の加熱装置を利用することができ、該装置に冷却手段を
設けた装置を用いて行うことができる。The degree of cooling in the above evaporative cooling step is set to be lower than the temperature of the oil-in-water emulsion before high-temperature steam injection, in order to reduce the moisture contained in the oil-in-water emulsion before and after the heat treatment. Although it is preferable to cool to a temperature 1 to 2° C. higher, there is no particular restriction on the degree of cooling. In addition, after cooling by reduced pressure evaporation, it may be further cooled by a heat exchanger, etc. However, in the case of the device for performing the above-mentioned direct heat treatment,
Any device can be used without particular restrictions as long as it is equipped with a means that can reliably mix high-temperature steam into an emulsion in a short time and a means that cools at least a portion of the wall that constitutes the mixing section. be. For this purpose, various commercially available direct heating type heating devices can be used, and the heating can be carried out using a device provided with a cooling means.
有効に利用できる市販の加熱装置としては、例えば、ユ
ーペリゼーシゴン滅菌装置（アルプラ社製）、アルファ
ラハルＶＴＩＳｉＪＭ菌装置（アルファラバル社製）、
ラギアー滅菌装置（ラギアー社製）、バラリゼーター（
パンシュ・アンド・ソルケボーク社製） 、Ｃ，Ｐ、
Ｖａｃ、 Ｈｅａｔ ＶＨＴ殺菌装置（クリマリ−・パ
ッケージ社製）、ＫＩＤ’ｓクフカー（キッコーマンＣ
＠製）、ノリタケクツキング装置（■ノリタケカンパニ
ーリミテンド製）、ジェットクツカー装置（アルファラ
バル社製）、呉羽式超高温瞬間殺菌装置（呉羽エンジニ
アリング■製）等がある。Commercially available heating devices that can be effectively used include, for example, the Euperizesigon sterilizer (manufactured by Alpla), the Alfalahal VTISiJM sterilizer (manufactured by Alfa Laval),
Lagiar sterilizer (manufactured by Lagiar), balarizer (
(manufactured by Pansch & Solkebog), C, P,
Vac, Heat VHT sterilizer (manufactured by Creamery Package Co., Ltd.), KID's Kuffker (Kikkoman C
Examples include the Noritake Kutsuking device (manufactured by Noritake Company Limited), the jet cutting device (manufactured by Alfa Laval), and the Kureha ultra-high temperature instant sterilization device (manufactured by Kureha Engineering).
更に、この直接加熱処理は、高温水蒸気注入細孔を多数
個有する多孔部材（水蒸気注入手段）を少なくとも１つ
の面として有し、該多孔部材に対向形成された壁部（混
合部を構成する）との間に形成される薄層空間内（混合
部）を０．０５〜１．５ｍ／秒の流速で水中油型乳化物
を移動させつつ、該水中油−型乳化物に上記多孔部材の
細孔より高温水蒸気を注入することによって行うのが良
く、このような機構の高温水蒸気注入部を有し、直接加
熱処理を行うことができる混合部を備えた装置としては
、上記の呉羽式超高温瞬間殺菌装置（呉羽エンジニアリ
ング■製）が好適である。Furthermore, this direct heat treatment has a porous member (steam injection means) having a large number of high-temperature steam injection pores as at least one surface, and a wall portion (constituting the mixing section) formed opposite to the porous member. While moving the oil-in-water emulsion at a flow rate of 0.05 to 1.5 m/sec in the thin layer space (mixing section) formed between the porous member and This is preferably carried out by injecting high-temperature steam through the pores, and the above-mentioned Kureha type super A high-temperature instant sterilizer (manufactured by Kureha Engineering) is suitable.
呉羽式超高温瞬間殺菌装置の高温水蒸気注入部の構造の
詳細については、特開昭５８−２０５４８１号公報に説
明されているが、本発明の実施に好適な装置の高温水蒸
気注入部は、これに更に、乳化物流体の通過する上記混
合部を構成する壁部の外側に、冷却水の流通路（冷却手
段）を設けた構造のものが好適であり、その概略を示し
たのが第１図及び第２図である。The details of the structure of the high-temperature steam injection part of the Kureha type ultra-high temperature instant sterilizer are explained in Japanese Patent Application Laid-Open No. 58-205481, but the high-temperature steam injection part of the apparatus suitable for carrying out the present invention is described in this publication. Furthermore, it is preferable to have a structure in which a cooling water flow passage (cooling means) is provided on the outside of the wall constituting the mixing part through which the emulsion fluid passes, and the outline of this is shown in Part 1. FIG.
即ち、第１図は、本発明の実施に用いられる超高温瞬間
殺菌装置の要部を示すもので、その高温水蒸気注入部を
、水中油型乳化物の移動方向の側方から見た断面図、第
２図は、第１図のＡ−Ａ線断面図である。図中、１は高
温水蒸気注入細孔１ａを多数個有する多孔部材（多孔板
）、２は混合部を構成する壁部、３は上記多孔板１と上
記壁部２によって形成される薄層空間（混合部）、４は
高温水蒸気導入口、５は水中油型乳化物入口、６は水中
油型乳化物出口、７は冷却水入口、８は冷却水出口、及
び９は混合部を構成する上記壁部２の外側に付設された
冷却水通路（冷却手段）である。That is, FIG. 1 shows the main parts of the ultra-high temperature instant sterilization apparatus used in the implementation of the present invention, and is a cross-sectional view of the high-temperature steam injection section viewed from the side in the direction of movement of the oil-in-water emulsion. , FIG. 2 is a sectional view taken along the line A-A in FIG. 1. In the figure, 1 is a porous member (perforated plate) having a large number of high-temperature steam injection pores 1a, 2 is a wall portion constituting a mixing section, and 3 is a thin layer space formed by the perforated plate 1 and the wall portion 2. (mixing section), 4 constitutes a high temperature steam inlet, 5 an oil-in-water emulsion inlet, 6 an oil-in-water emulsion outlet, 7 a cooling water inlet, 8 a cooling water outlet, and 9 a mixing section. This is a cooling water passage (cooling means) attached to the outside of the wall portion 2.
上記薄層空間３の厚さは、１〜１５ｍｍ、好ましくは２
〜１０ｍが良く、また、上記高温水蒸気注入細孔１ａの
直径は、０．１〜４鴫、好ましくは０６４〜２鵬が良い
。また上記冷却水通路は、図のように壁部の全部に付設
する場合に限るものでなく、その一部に付設しても良い
。The thickness of the thin layer space 3 is 1 to 15 mm, preferably 2 mm.
The diameter of the high temperature steam injection pore 1a is preferably 0.1 to 4 m, preferably 0.64 to 2 m. Further, the cooling water passage is not limited to the case where it is attached to the entire wall portion as shown in the figure, but may be attached to a part of the wall portion.
また、第３図は、本発明における直接加熱処理の工程の
一例を示すフローシートで、■は水中油型乳化物の供給
タンク、■は供給ポンプ、■は高温水蒸気注入部、■は
高温保持部、■は減圧除水・冷却部、■は製品タンク、
■は減圧除去した水のコンデンサー、■は真空ポンプで
ある。In addition, Fig. 3 is a flow sheet showing an example of the direct heat treatment process in the present invention, where ■ is a supply tank for oil-in-water emulsion, ■ is a supply pump, ■ is a high-temperature steam injection part, and ■ is a high-temperature holding part. ■ is the vacuum water removal/cooling section, ■ is the product tank,
■ is a condenser for the water removed under reduced pressure, and ■ is a vacuum pump.
以下に本発明の実施例を比較例と共に挙げ、本発明を更
に詳細に説明するが、以下の実施例は本発明を何等制限
するものではない。EXAMPLES The present invention will be explained in more detail by referring to examples of the present invention together with comparative examples, but the following examples are not intended to limit the present invention in any way.
尚、製品である乳化物に対するコゲの混入状態を所定時
間の経過ごとにまとめ、その結果を下記表−１に示した
。The state of burnt contamination in the emulsion product was summarized at each predetermined time period, and the results are shown in Table 1 below.
実施例１
先ず、上白糖１５重量部、コーンスターチ５重量部、薄
力粉３重量部、脱脂粉乳４重量部、卵黄１０重量部、ゼ
ラチン０．２重量部、カスタードフレーバー０．２重量
部、トリポリリン酸ソーダ０．１重量部及び水４７重量
部をそれぞれ混合して水相を上用製した。Example 1 First, 15 parts by weight of white sugar, 5 parts by weight of cornstarch, 3 parts by weight of soft flour, 4 parts by weight of skim milk powder, 10 parts by weight of egg yolk, 0.2 parts by weight of gelatin, 0.2 parts by weight of custard flavor, and sodium tripolyphosphate. An aqueous phase was prepared by mixing 0.1 part by weight and 47 parts by weight of water.
次いで、上記水相を５０℃に加熱しつつ、これに５０℃
に加熱した食用大豆油２０重量部にソルビタン脂肪酸エ
ステルを０．５重量部溶解させたものを少しずつ加えて
水中油型に乳化させ、更に高圧ホモジナイザーにて均質
化圧力１００ ｋｇ／ｃ＋ａの下で均質化処理を行った
。Next, while heating the aqueous phase to 50°C,
Add 0.5 parts by weight of sorbitan fatty acid ester dissolved in 20 parts by weight of edible soybean oil heated to 20 parts by weight to emulsify it into an oil-in-water type, and further homogenize with a high-pressure homogenizer under a pressure of 100 kg/c+a. A homogenization process was performed.
次いで、この水中油型乳化物を５０℃に保持しながら、
呉羽式超高温瞬間殺菌装置（呉羽エンジニアリング■製
；処理能力２ｔ／ｈ）に第１〜２図に示したような冷却
機構を設けた装置を用い、乳化物の温度を１３５℃に１
０秒間保持した後、減圧１発によって５２℃まで冷却し
た。加熱処理中は、冷却水通路７に冷却水（２０℃）を
流して混合部を構成する壁部を冷却した（除去熱量８０
Ｑｃａｌ／秒）、この水中油型乳化物のコゲの混入状態
は下記表１に示した通りであり、風味も良いものであっ
た。Next, while maintaining this oil-in-water emulsion at 50°C,
Using a Kureha-type ultra-high temperature instant sterilizer (manufactured by Kureha Engineering ■; processing capacity 2t/h) equipped with a cooling mechanism as shown in Figures 1 and 2, the temperature of the emulsion was reduced to 135°C.
After holding for 0 seconds, the temperature was cooled to 52° C. by applying one shot of reduced pressure. During the heat treatment, cooling water (20°C) was flowed through the cooling water passage 7 to cool the wall that constitutes the mixing section (removed heat amount 80°C).
Qcal/sec), the state of the burnt contamination in this oil-in-water emulsion was as shown in Table 1 below, and the flavor was also good.
実施例２
先ず、脱脂粉乳１５重量部、牛乳２０重量部、乳糖５重
量部、ヘキサメタリン酸ソーダ０．２重量部、ミルタフ
レーバー０．５重量部、及び水４９重量部をそれぞれ混
合して水相を鋼製した。Example 2 First, 15 parts by weight of skim milk powder, 20 parts by weight of milk, 5 parts by weight of lactose, 0.2 parts by weight of sodium hexametaphosphate, 0.5 parts by weight of Mirta Flavor, and 49 parts by weight of water were mixed to form an aqueous phase. Made of steel.
次いで、上記水相を５０℃に加熱しつつ、これに５０℃
に加熱したコーン油１０重量部にモノグリセライド０．
３重量部溶解させたものを少しずつ加え、水中油型に乳
化させ、更に高圧ホモジナイザーにて均質化圧力１００
ｋｇ／ｃｉＯ下で均質化処理を行った。Next, while heating the aqueous phase to 50°C,
Add 0.0 parts of monoglyceride to 10 parts by weight of corn oil heated to .
Add the dissolved 3 parts by weight little by little to emulsify it into an oil-in-water type, and then homogenize at a pressure of 100 using a high-pressure homogenizer.
Homogenization treatment was performed under kg/ciO.
次いで、この水中油型乳化物を５０’Ｃに保持しながら
、呉羽式超高温瞬間殺菌装置（呉羽エンジニアリング■
製；処理能力２ｔ／ｈ）に第１〜２図に示したような冷
却ｉ構を設けた装置を用い、乳化物の温度を１５０℃に
３秒間保持した後、減圧蒸発によって５２゛Ｃまで冷却
した。加熱処理中は冷却水通路９に冷却水（２０’Ｃ）
を流して混合部を構成する壁部を冷却した（除去熱量８
００ｃａ１／秒）。この水中油型乳化物のコゲ混入状態
は、下記表１に示した通りであり、風味も良いものであ
った。Next, while maintaining this oil-in-water emulsion at 50'C, a Kureha type ultra-high temperature instant sterilizer (Kureha Engineering ■
Using an apparatus equipped with a cooling mechanism as shown in Figures 1 and 2, the temperature of the emulsion was maintained at 150°C for 3 seconds, and then evaporated under reduced pressure to 52°C. Cooled. Cooling water (20'C) is supplied to the cooling water passage 9 during heat treatment.
was poured to cool the wall that constitutes the mixing section (removed heat amount 8
00ca1/sec). The oil-in-water emulsion had a burnt state as shown in Table 1 below, and had a good flavor.
比較例１
実施例１と同様の方法にて鋼製した水中油型乳化物を５
０℃に保持しながら呉羽式超高温瞬間殺菌装置（呉羽エ
ンジニアリング■製）を用いて乳化物の温度を１３５℃
に１０秒間保持した後減圧蒸発によって５２℃まで冷却
した。加熱処理中は高温水蒸気温合部壁を冷却しなかっ
た。この水中油型乳化物のコゲの混入状態を下記表１に
示した。Comparative Example 1 An oil-in-water emulsion made of steel in the same manner as in Example 1 was
While maintaining the emulsion at 0°C, the temperature of the emulsion was raised to 135°C using a Kureha ultra-high temperature instant sterilizer (manufactured by Kureha Engineering).
After holding the temperature for 10 seconds, the mixture was cooled to 52° C. by evaporation under reduced pressure. During the heat treatment, the wall of the high-temperature steam heating section was not cooled. The state of burnt contamination in this oil-in-water emulsion is shown in Table 1 below.
比較例２
実施例２と同様の方法にて鋼製した水中油型乳化物を５
０℃に保持しながら、呉羽式超高温瞬間殺菌装置（呉羽
エンジニアリング■製）を用いて乳化物の温度を１５０
℃に３秒間保持した後減圧蒸発によって５２℃まで冷却
した。加熱処理中は冷却水を流さず高温水蒸気温合部壁
を冷却しなかった。この水中油型乳化物のコゲの混入状
態を下記表１に示した。Comparative Example 2 An oil-in-water emulsion made of steel in the same manner as in Example 2 was
While maintaining the emulsion at 0°C, the temperature of the emulsion was raised to 150°C using a Kureha ultra-high temperature instant sterilizer (manufactured by Kureha Engineering).
The temperature was maintained for 3 seconds and then cooled to 52°C by evaporation under reduced pressure. During the heat treatment, no cooling water was allowed to flow, and the wall of the high-temperature steam heating section was not cooled. The state of burnt contamination in this oil-in-water emulsion is shown in Table 1 below.
本発明の水中油型乳化物の製造法によれば、保存性及び
作業性に優れ、流通に適し、且つ風味良好でコゲの製品
混入のない利用範囲の広い水中油型乳化物を製造するこ
とができる。According to the method for producing an oil-in-water emulsion of the present invention, it is possible to produce an oil-in-water emulsion that has excellent storage stability and workability, is suitable for distribution, has good flavor, and has a wide range of uses without contamination with burnt products. Can be done.
第１図は、本発明の実施に用いられる超高温瞬間殺菌装
置の要部を示すもので、その高温水蒸気注入部を、水中
油型乳化物の移動方向の側方から見た断面図、第２図は
、第１図のＡ−Ａ線断面図、第３図は、本発明における
直接加熱処理の工程の一例を示すフローシートである。
第１図
第２図FIG. 1 shows the main parts of the ultra-high temperature instant sterilizer used in the implementation of the present invention, and shows a cross-sectional view of the high-temperature steam injection section viewed from the side in the direction of movement of the oil-in-water emulsion. FIG. 2 is a sectional view taken along the line A-A in FIG. 1, and FIG. 3 is a flow sheet showing an example of the direct heat treatment process in the present invention. Figure 1 Figure 2
Claims (1)
製造法。 I 、食用油脂１〜７０重量％、蛋白質素材０．２〜１
０重量％及び水を必須成分とする水中油型乳化物を鋼製
する乳化工程、 II、水蒸気注入手段を備えた混合部を有し、且つ該混合
部を構成する壁部を冷却する冷却手段が付設されている
高温蒸気注入部を備えた装置を用い、上記壁部の少なく
とも一部を冷却しながら、上記混合部に導いた上記水中
油型乳化物と高温水蒸気とを混合し、該水中油型乳化物
の温度を１００〜１６０℃に１〜３０秒間保持する直接
加熱処理工程、及び III、加熱状態にある上記水中油型乳化物中の水分を減
圧蒸発させることにより該水中油型乳化物を冷却する蒸
発冷却工程。(1) A method for producing an oil-in-water emulsion comprising the following steps I to III. I, edible oil and fat 1-70% by weight, protein material 0.2-1
An emulsification process for producing an oil-in-water emulsion containing water as an essential component; Using a device equipped with a high-temperature steam injection section, the oil-in-water emulsion introduced into the mixing section and high-temperature steam are mixed while cooling at least a portion of the wall section, and the high-temperature steam is injected into the water. A direct heat treatment step in which the temperature of the oil-in-water emulsion is maintained at 100 to 160°C for 1 to 30 seconds; and III, the oil-in-water emulsion is evaporated under reduced pressure in the heated oil-in-water emulsion. Evaporative cooling process that cools things.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63185290A JPH0757160B2 (en) | 1988-07-25 | 1988-07-25 | Method for producing oil-in-water emulsion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63185290A JPH0757160B2 (en) | 1988-07-25 | 1988-07-25 | Method for producing oil-in-water emulsion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0235038A true JPH0235038A (en) | 1990-02-05 |
| JPH0757160B2 JPH0757160B2 (en) | 1995-06-21 |
Family
ID=16168267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63185290A Expired - Lifetime JPH0757160B2 (en) | 1988-07-25 | 1988-07-25 | Method for producing oil-in-water emulsion |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0757160B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002522037A (en) * | 1998-07-31 | 2002-07-23 | コンパニー、ジェルベ、ダノーヌ | Method for sterilizing low moisture content food, obtained food, and food composition containing the same |
| JP2007209340A (en) * | 2006-01-11 | 2007-08-23 | Kaneka Corp | Sterilization method for oil-in-water emulsified oil and fat composition |
| JP2007325522A (en) * | 2006-06-07 | 2007-12-20 | Ariake Japan Co Ltd | Method and device for sterilizing oil |
| JP2007325523A (en) * | 2006-06-07 | 2007-12-20 | Ariake Japan Co Ltd | Method and device for producing mixture liquid of oil and watery material |
| JP2008061504A (en) * | 2006-09-04 | 2008-03-21 | Q P Corp | Flour paste |
| JP2009000081A (en) * | 2007-06-25 | 2009-01-08 | Dainippon Printing Co Ltd | Method and apparatus for sterilizing oil |
| JP2009118843A (en) * | 2007-10-26 | 2009-06-04 | Kaneka Corp | Oil-in-water type emulsified oil and fat composition, and method for producing the same |
| JP2011080085A (en) * | 2010-12-21 | 2011-04-21 | Ariake Japan Co Ltd | Oil sterilizing device |
| CN112505302A (en) * | 2020-12-01 | 2021-03-16 | 华东理工大学 | Continuous-flow electric field and medium synergistic coalescence demulsification effect evaluation system |
-
1988
- 1988-07-25 JP JP63185290A patent/JPH0757160B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002522037A (en) * | 1998-07-31 | 2002-07-23 | コンパニー、ジェルベ、ダノーヌ | Method for sterilizing low moisture content food, obtained food, and food composition containing the same |
| JP2007209340A (en) * | 2006-01-11 | 2007-08-23 | Kaneka Corp | Sterilization method for oil-in-water emulsified oil and fat composition |
| JP4682988B2 (en) * | 2006-01-11 | 2011-05-11 | 株式会社カネカ | Cream sterilization method |
| JP2007325522A (en) * | 2006-06-07 | 2007-12-20 | Ariake Japan Co Ltd | Method and device for sterilizing oil |
| JP2007325523A (en) * | 2006-06-07 | 2007-12-20 | Ariake Japan Co Ltd | Method and device for producing mixture liquid of oil and watery material |
| JP2008061504A (en) * | 2006-09-04 | 2008-03-21 | Q P Corp | Flour paste |
| JP2009000081A (en) * | 2007-06-25 | 2009-01-08 | Dainippon Printing Co Ltd | Method and apparatus for sterilizing oil |
| JP2009118843A (en) * | 2007-10-26 | 2009-06-04 | Kaneka Corp | Oil-in-water type emulsified oil and fat composition, and method for producing the same |
| JP2011080085A (en) * | 2010-12-21 | 2011-04-21 | Ariake Japan Co Ltd | Oil sterilizing device |
| CN112505302A (en) * | 2020-12-01 | 2021-03-16 | 华东理工大学 | Continuous-flow electric field and medium synergistic coalescence demulsification effect evaluation system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0757160B2 (en) | 1995-06-21 |
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