JPH0757160B2 - Method for producing oil-in-water emulsion - Google Patents
Method for producing oil-in-water emulsionInfo
- Publication number
- JPH0757160B2 JPH0757160B2 JP63185290A JP18529088A JPH0757160B2 JP H0757160 B2 JPH0757160 B2 JP H0757160B2 JP 63185290 A JP63185290 A JP 63185290A JP 18529088 A JP18529088 A JP 18529088A JP H0757160 B2 JPH0757160 B2 JP H0757160B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- water emulsion
- cooling
- water
- mixing
- 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.)
- Expired - Lifetime
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- Dairy Products (AREA)
- Confectionery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
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及びその装置に関す
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。Description: TECHNICAL FIELD The present invention relates to a method for producing an oil-in-water emulsion and an apparatus therefor, and the oil-in-water emulsion obtained by the production method of the present invention has a long-term storage stability. It has excellent properties, is suitable for distribution, and has a good flavor, and can be widely used as, for example, confectionery, bread fillings, topping materials, coffee creams or cooking ingredients.
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、掻き取り式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。As the oil-in-water emulsion, there are whipped cream, coffee cream, soup, custard cream and flower pastes and sauces for prepared foods, and the like. , Such as retort pouches, which are sterilized under pressure and heat after being packed in a container, and continuous sterilization methods such as continuous sterilization by an indirect heating method such as using a scraping heat exchanger have been performed. .
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
した後該殺菌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
り式熱交換機の電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 treatment method by the indirect heating method, it takes a long time to heat-treat the oil-in-water emulsion to raise the temperature to the sterilization temperature and sterilize it, and then cool it from the sterilization temperature. It has a large heat history and is unsatisfactory in the flavor, color tone, nutritional value, texture and the like of the product, and also has a problem that the electric heating surface of the scraping-type heat exchanger is apt to cause sticking.
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 having a small heat history, a method using an ultra-high temperature instantaneous sterilizer by a direct heating method has been attempted (Japanese Patent Laid-Open No. 63-44841). However, in the above direct heating method, since high temperature steam is directly mixed with the product, the steam injection part and the jacket part for mixing the steam and the product become too hot, and therefore, the oil-in-water type containing the protein material is used. In the case of an emulsion, there is a problem that kogation occurs and the kogation is mixed into the product. In this way, if kogation is mixed in the product, it may be mistaken for mold, etc., or it may cause a complaint because it looks bad.Therefore, in order to solve the above-mentioned problems, the amount of protein material added should be reduced or the heating temperature should be reduced. I have dealt with it 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、最
近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, if the heating temperature is lowered, the storability is deteriorated, which may cause a problem recently, and if the amount of the protein is reduced, another problem such as bad taste is caused.
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、長期保存性に優れ、流通に適し、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 trend toward higher quality and diversification of food products, it is possible to more rationally produce an oil-in-water emulsion having excellent long-term storage stability, suitable for distribution, excellent workability, and good taste. 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
物の製造法及びその装置を提供することにある。Therefore, the object of the present invention is to eliminate the disadvantage that the above-mentioned kogation occurs, and moreover, it is excellent in storability and workability,
An object of the present invention is to provide a method for producing an oil-in-water emulsion suitable for distribution, having a good flavor and having a wide range of use, and an apparatus therefor.
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。As a result of earnest research for solving the above problems, the present inventors have found that the above objects can be achieved by using a specific means.
本発明は蒸気知見によりなされたもので、以下のI〜II
I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 has been made based on steam knowledge, and includes the following I to II.
The present invention provides a method for producing an oil-in-water emulsion comprising the process I.
I.食用油脂1〜70重量%、蛋白質素材(蛋白質量とし
て)0.2〜10重量%及び水を必須成分とする水中油型乳
化物を調製する乳化工程、 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。I. Emulsification process for preparing an oil-in-water emulsion containing 1 to 70% by weight of edible oil and fat, 0.2 to 10% by weight of protein material (as protein mass) and water, and II. Mixing section equipped with steam injection means And using a device having a high-temperature steam injection part provided with a cooling means for cooling the wall part constituting the mixing part, while cooling at least a part of the wall part, Direct heat treatment step of mixing the introduced oil-in-water emulsion with high temperature steam and maintaining the temperature of the oil-in-water emulsion at 100 to 160 ° C. for 1 to 30 seconds, and III. An evaporative cooling step of cooling the oil-in-water emulsion by evaporating water in the oil-based emulsion under reduced pressure.
また、本発明は、上記製造方法を実施するための装置と
して、次の装置を提供するものである。尚、次の装置
は、適用される被加熱処理流体は水中油型乳化物に制限
されず、他の流体に対しても適用可能である。The present invention also provides the following device as a device for carrying out the above-mentioned manufacturing method. The following apparatus is not limited to the oil-in-water type emulsion to which the fluid to be heated is applied, but can be applied to other fluids.
被加熱処理流体を流通させ且つ該被加熱処理流体に水蒸
気を直接混合するようにした混合部を備え、該混合部を
構成する壁面の一部が水蒸気注入細孔を多数個有する多
孔部材により構成されている超高温殺菌装置において、
上記混合部における上記壁面以外の壁面の外側の少なく
とも一部に冷却液を流通させる冷却機構を付設したこと
を特徴とする超高温殺菌装置。A mixing portion is provided which allows the heated fluid to be circulated and allows the steam to be directly mixed with the heated fluid, and a part of the wall surface of the mixing portion is formed of a porous member having a large number of steam injection pores. In the ultra-high temperature sterilizer that is used,
An ultra-high temperature sterilizer, wherein a cooling mechanism for circulating a cooling liquid is attached to at least a part of the outside of the wall surface other than the wall surface in the mixing section.
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、水中油型乳化物に加熱に
よるコゲが生じることを防止するものである。In the present invention, when heat-sterilization is performed by mixing high-temperature steam with an oil-in-water emulsion, by cooling at least a part of the wall portion forming the mixing portion, kogation due to heating occurs in the oil-in-water emulsion. It is to prevent that.
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このが用
いられる。Examples of edible oils and fats used in the present invention include natural animal and vegetable oils and fats, processed oils and fats subjected to transesterification, hydrogenation, fractionation, etc., butter, margarine, shortening and the like, and these are used alone or in a mixture. This is 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重量%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-mentioned edible oil / fat added is 1 to 70% by weight, preferably 2 to 45% by weight, as an oil content. If it is less than 1% by weight, the texture will be unsatisfactory, and if it is 70% by weight or more, it will be impossible to obtain an oil-in-water emulsion.
また、上記食用油脂(油相)には、必要に応じて、抗酸
化材、油溶性色素等を添加することができる。In addition, an antioxidant, an oil-soluble pigment or the like can be added to the edible oil / fat (oil phase), if necessary.
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、水及びその他所望によ
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 the edible oil and fat and an aqueous phase containing water and other optional water-soluble and water-dispersible auxiliary materials (described later) are emulsified into an oil-in-water type, the surfactant action of the protein material is exerted. Although it can be used, an emulsifier can be further added, if desired, when the surface activity is insufficient.
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(糖蛋白質、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 protein material used in the present invention includes a water-soluble simple protein (albumin category) having a surface-active effect,
Edible materials containing complex proteins (glycoprotein, phosphoprotein, nucleoprotein, chromoprotein, etc.) and hydrolyzed protein, specifically, animal milk, casein, sodium caseinate, skim milk powder, whey powder, egg yolk, Examples thereof include egg white and its powder, soybean protein, those obtained by enzymatically or chemically decomposing them and extracting with water, and various amino acids and peptides. These may be used alone or in combination of two or more kinds. good.
本発明においては、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。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。In the present invention, in order to emulsify the edible oil / fat and the aqueous phase into the oil-in-water type, only the protein material may be used as described above, or an emulsifier may be used in combination. The protein material and the emulsifier may be used in an amount sufficient to stably emulsify the edible oil and fat and the aqueous 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 a protein material is used, the protein amount is preferably 0.2 to 10% by weight.
蛋白質素材蛋白質量としての量が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 as a protein amount is 0.2% by weight or less, the taste becomes unpleasant, and if it is 10% by weight or more, coagulation occurs due to denaturation of the protein and heat treatment by direct heating becomes 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, the emulsifier is preferably 0.05 to 4% by weight with respect to the amount of protein material used of 0.2 to 10% by weight.
また、本発明では所望により用いられる上記乳化剤とし
ては、食品に添加剤でも良いが、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, in the present invention, the emulsifier optionally used in the present invention may be an additive to foods, for example, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, phospholipids, and the like, these Can be used alone or 2
You may use together more than one kind. When using these emulsifiers, the oil-soluble emulsifier is preferably dissolved in the edible oil and fat (oil phase), and the water-soluble emulsifier is preferably dissolved in the water 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、麦芽糖水飴、糖アルコール、デキストリン等の水
溶性糖類や、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、及びタマリンド
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、ピーナッツ粉
末、ピーナッツペースト、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、甘
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、エステル澱粉、
酸化澱粉、エーテル化澱粉、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、着色料等の水溶性物質、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。The oil-in-water emulsion of the present invention, within the scope of the object of the present invention, optionally further auxiliary materials, glucose, fructose,
Sucrose, maltose starch syrup, sugar alcohol, water-soluble sugars such as dextrin, salt, potassium chloride, sodium citrate, phosphate, salts such as glutamate sodium, gelatin, high methoxyl pectin, pectins such as low methoxyl pectin, Locust bean gum, xanthan gum,
Carrageenan, furceleran, agar and tamarind seeds, pastes such as carboxymethyl cellulose, lactic acid, acids such as citric acid, crystalline cellulose, peanut powder, peanut paste, cacao powder, cheese powder, sesame seeds, raw bean paste, bean paste , Starch such as rice flour, wheat flour, corn flour, potatoes, rice, corn, waxy corn, sweet potato, wheat, tapioca, red beans, kidney beans, cowpeas, broad beans, and beans, and starch derived from these Roasted dextrin, enzyme-modified starch, ester starch,
Modified starches such as oxidized starch, etherified starch, cross-linked starch,
Animal milk, fruit juice, processed fruits, vegetables, extracts, seasonings,
Water-soluble substances such as spices, spices, coloring agents, water-dispersible substances,
An oil-soluble substance and an oil-dispersible substance can be appropriately combined and used.
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。When these auxiliary raw materials contain fats and oils and protein raw materials, the amounts of edible fats and oils and protein raw materials in the oil-in-water emulsion containing them 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・調製する。In carrying out the present invention, first, an oil-in-water emulsion containing 1 to 70% by weight of edible oil and fat, 0.2 to 10% by weight of protein material, and water as essential components is emulsified and prepared.
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。The emulsification step in the present invention, before performing the direct heat treatment,
When using an oil phase (consisting of an edible oil and fat, an oil-soluble emulsifier when using an emulsifier, and an optional oil-soluble, oil-dispersible auxiliary material) and an aqueous phase (starch, water-soluble emulsifier) in the storage tank Is composed of this emulsifier and protein material, and optionally water-soluble and water-dispersible auxiliary materials,
The mixture may be mixed with stirring to be pre-emulsified into an oil-in-water type, but if necessary, before direct heat treatment, and if necessary after direct heat treatment, an emulsifying machine such as a homomixer, homogenizer, colloid mill or the like. May be used for homogeneous emulsification.
また、直接加熱処理前に、熱交換機等により水中油型乳
化物の予備加熱を行っても良い。Further, before the direct heat treatment, the oil-in-water emulsion may be preheated by a heat exchanger 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。Then, 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、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、大凡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 involves mixing the above-mentioned oil-in-water emulsion and high-temperature steam, at which time the oil-in-water emulsion is sufficiently heated, and a temperature and a holding time sufficient for sterilization are required. The heat treatment is usually performed at 100 to 160 ° C. for 1 to 30 seconds, preferably 135 to 150 ° C. for 2 to 10 seconds. When the heating temperature and the heating time are each lower than the above lower limit, there is a problem that bacteria remain, and conversely, when the heating temperature and the heating time are higher than the above upper limit, kogation easily occurs.
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
る高温上記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 heat treatment, the high temperature injection section has a mixing section provided with a steam injection section, and a cooling section is attached to at least a part of an outer side of a wall forming the mixing section. A device equipped with is used. In the mixing section, an oil-in-water emulsion that is a fluid to be heated is introduced, 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、該壁部び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。The means for cooling the wall portion in the mixing portion is not particularly limited, but it is preferable to attach a cooling mechanism for circulating the cooling liquid to the wall portion and the outside thereof. A liquid having a high specific heat may be used as the cooling liquid, 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2t/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200c
al〜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 no kogation occurs and the heating temperature can be maintained for a predetermined time. Specifically, it is affected by the heating temperature, the specific heat of the emulsion, the thickness of the jacket (wall), etc., but for example, when using a device having a heat treatment capacity of 2 t / h, per second 200c
Cooling may be performed to the extent that al-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。Then, after heating, the oil-in-water emulsion is subjected to a reduced pressure treatment and cooled by evaporating the contained water.
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略同
一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、特に冷却した後、更に熱交換機等により冷
却しても良い。The degree of cooling in the evaporative cooling step is set to be 1 temperature higher than the temperature of the oil-in-water emulsion before the high temperature steam injection for the purpose of making the water content contained in the oil-in-water emulsion substantially the same before and after the heat treatment. It is preferable to cool to a temperature higher by ˜2 ° C., but after cooling, it may be further cooled by a heat exchanger or the like.
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。In addition, as for the apparatus for performing the above-mentioned direct heat treatment,
Any device can be used without particular limitation as long as it is a device provided with a means capable of reliably mixing high temperature steam with the emulsion in a short time and a means for cooling at least a part of the wall portion constituting the mixing portion. is there. Therefore, various commercially available direct heating type heating devices can be used, and the device can be provided by 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
ーペリゼーション滅菌装置(アルプラ社製)、アルファ
ラバルVTIS滅菌装置(アルファラバル社製)、ラギアー
滅菌装置(ラギアー社製)、パラリゼーター(パッシュ
・アンド・シルケボーク社製)、C.P.Vac.Heat VHT殺菌
装置(クリマリー・パッケジー社製)、KID'sクッカー
(キッコーマン(株)製)、ノリタケクッキング装置
((株)ノリタケカンパニーリミテッド製)、ジェット
クッカー装置(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(株)製)等があ
る。Commercially available heating devices that can be effectively used include, for example, an operator sterilizer (Alpra Co., Ltd.), an Alfa Laval VTIS sterilizer (Alfa Laval Co.), a Lagia sterilizer (Lagia Co.), and a paralyzer (Pash &・ Silkeborg), CPVac.Heat VHT sterilizer (Crimally Package), KID's Cooker (Kikkoman Corp.), Noritake Cooking Device (Noritake Company Limited), Jet Cooker Device (Alfa Laval) Manufactured by Kureha Engineering Co., Ltd.)
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した多孔部材の細孔よ
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
(株)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 a mixing portion) formed facing 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 formed between the oil-in-water emulsion and the pores of the porous member described above. It is preferable to carry out by injecting high temperature steam, and as a device having a high temperature steam injecting section of such a mechanism and having a mixing section capable of directly performing heat treatment, the above-mentioned Kureha type ultra-high temperature instantaneous sterilization is used. A device (manufactured by Kureha Engineering Co., Ltd.) 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 instantaneous sterilizer are described in JP-A-58-205481, but the high temperature steam injection part of the device suitable for carrying out the present invention is Further, a structure having a cooling water flow passage (cooling means) provided outside the wall portion forming the mixing portion through which the emulsion fluid passes is preferable, and the outline thereof is shown.
It is a figure and 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を多数固有する多孔部材(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、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 a main part of an ultra-high temperature instantaneous sterilization apparatus used for carrying out the present invention, and a cross-sectional view of the high-temperature steam injection section as seen from the side in the moving direction of the oil-in-water emulsion. ,
FIG. 2 is a sectional view taken along the line AA of FIG. 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 constituting a mixing portion, 3 is a thin layer space formed by the porous plate 1 and the wall 2. (Mixing part), 4
Is a high temperature steam inlet, 5 is an oil-in-water emulsion inlet, is an oil-in-water emulsion outlet, 7 is a cooling water inlet, 8 is a cooling water outlet, and 9 is on the outside of the wall portion 2 constituting the mixing portion. This is an attached cooling water passage (cooling means).
上記薄層空間3の厚さは、1〜15mm、好ましくは2〜10
mmが良く、また、上記高温水蒸気注入細孔1aの直径は、
0.1〜4mm、好ましくは0.4〜2mm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、その一部付設しても良い。The thickness of the thin layer space 3 is 1 to 15 mm, preferably 2 to 10 mm.
mm is good, and the diameter of the high temperature steam injection pores 1a is
0.1-4 mm, preferably 0.4-2 mm. Further, the cooling water passage is not limited to being attached to the entire wall portion as shown in the figure, but a part thereof may be attached.
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、Iは水中油型乳化物の供給
タンク、IIは供給ポンプ、IIIは高温水蒸気注入部、IV
は高温保持部、Vは減圧除水・冷却部、VIは製品タン
ク、VIIは減圧除去した水のコンデンサー、VIIIは真空
ポンプである。Further, FIG. 3 is a flow sheet showing an example of the steps of the direct heat treatment in the present invention, where I is an oil-in-water emulsion supply tank, II is a supply pump, III is a high temperature steam injection section, and IV.
Is a high temperature holding unit, V is a vacuum dewatering / cooling unit, VI is a product tank, VII is a dewatered condenser of water, and VIII 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。Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention together with Comparative Examples, but the following Examples do not 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 the mixture of kogation in the emulsion, which is a product, was summarized for each predetermined time, 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
合して水相を調製した。Example 1 First, 15 parts by weight of white sucrose, 5 parts by weight of corn starch, 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, 0.1 part by weight of sodium tripolyphosphate and 47 parts by weight of water were mixed to prepare an aqueous phase.
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10
0kg/cm2の下で均質化処理を行った。Then, while heating the aqueous phase to 50 ° C, a solution of 0.5 parts by weight of sorbitan fatty acid ester dissolved in 20 parts by weight of edible soybean oil heated to 50 ° C was added little by little to emulsify into an oil-in-water type, Homogenization pressure 10 with a high-pressure homogenizer
The homogenization treatment was performed under 0 kg / cm 2 .
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(株)
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、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800cal/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, a Kureha-type ultra-high temperature instant sterilizer (Kureha Engineering Co., Ltd.)
(Manufacturing; processing capacity: 2 t / h), using an apparatus provided with a cooling mechanism as shown in FIGS. 1 and 2, the temperature of the emulsion was kept at 135 ° C. for 10 seconds and then cooled to 52 ° C. by evaporation under reduced pressure. . During the heat treatment, cooling water (20 ° C.) was caused to flow in the cooling water passage 7 to cool the wall portion forming the mixing portion (removal heat amount 800 cal / sec).
The state of kogation 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、ミルクフレー
バー0.5重量部、及び水49重量部をそれぞれ混合して水
相を調製した。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 milk flavor, and 49 parts by weight of water were mixed to prepare an aqueous phase.
次いで、上記水孔を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100kg/cm2の下
で均質化処理を行った。Then, while heating the water holes to 50 ° C, little by little 0.3 parts by weight of monoglyceride dissolved in 10 parts by weight of corn oil heated to 50 ° C was added little by little, and emulsified into an oil-in-water type,
Further, homogenization treatment was performed with a high-pressure homogenizer under a homogenization pressure of 100 kg / cm 2 .
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(株)
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℃まで冷却した。加熱処
理中は冷却水通路9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800cal/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 Co., Ltd.)
(Manufacturing capacity: processing capacity 2 t / h), a cooling mechanism as shown in FIGS. 1 and 2 was provided, and the temperature of the emulsion was held at 150 ° C. for 3 seconds, and then cooled to 52 ° C. by evaporation under reduced pressure. During the heat treatment, cooling water (20 ° C.) was caused to flow through the cooling water passage 9 to cool the wall portion forming the mixing portion (removal heat amount 800 cal / sec). The state of kogation of this oil-in-water emulsion was as shown in Table 1 below, and the flavor was also good.
比較例1 実施例1と同様の方法にて調製した水中油型乳化物を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(株)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混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 prepared in the same manner as in Example 1 was used.
Keeping the temperature at ℃, the temperature of the emulsion is 135 ℃ using Kureha type ultra-high temperature instantaneous sterilizer (Kureha Engineering Co., Ltd.)
It was held for 10 seconds and then cooled to 52 ° C by evaporation under reduced pressure. The wall of the high temperature steam mixing section was not cooled during the heat treatment. The state of kogation of this oil-in-water emulsion is shown in Table 1 below.
比較例2 実施例2と同様の方法にて調製した水中油型乳化物を50
℃に保持しながら、呉羽式超高温瞬間殺菌装置(エンジ
ニアリング(株)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混合部壁を冷却
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1に示した。Comparative Example 2 An oil-in-water emulsion prepared in the same manner as in Example 2 was used.
The temperature of the emulsion was maintained at 150 ° C. for 3 seconds using a Kureha type ultra-high temperature instantaneous sterilizer (manufactured by Engineering Co., Ltd.) while maintaining the temperature at 50 ° C., and then cooled to 52 ° C. by vacuum evaporation.
During the heat treatment, cooling water was not flown and the wall of the high temperature steam mixing section was not cooled. The state of kogation in this oil-in-water emulsion is shown in 1 below.
〔発明の効果〕 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。 [Effects of the Invention] According to the method for producing an oil-in-water emulsion of the present invention, the oil-in-water emulsion has excellent storage stability and workability, is suitable for distribution, has a good flavor, and has a wide range of use without causing kogation product contamination. The thing can be manufactured.
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。FIG. 1 shows a main part of an ultra-high temperature instantaneous sterilizer used for carrying out the present invention. A cross-sectional view of the high temperature steam injection part as seen from the side in the moving direction of an oil-in-water emulsion, FIG. 2 is a sectional view taken along the line AA of FIG. 1, and FIG. 3 is a flow sheet showing an example of a step of direct heat treatment in the present invention.
Claims (3)
化物の製造法。 I.食用油脂1〜70重量%、蛋白質素材(蛋白質量とし
て)0.2〜10重量%及び水を必須成分とする水中油型乳
化物を調製する乳化工程、 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. Emulsification process for preparing an oil-in-water emulsion containing 1 to 70% by weight of edible oil and fat, 0.2 to 10% by weight of protein material (as protein mass) and water, and II. Mixing section equipped with steam injection means And using a device having a high-temperature steam injection part provided with a cooling means for cooling the wall part constituting the mixing part, while cooling at least a part of the wall part, Direct heat treatment step of mixing the introduced oil-in-water emulsion with high temperature steam and maintaining the temperature of the oil-in-water emulsion at 100 to 160 ° C. for 1 to 30 seconds, and III. An evaporative cooling step of cooling the oil-in-water emulsion by evaporating water in the oil-based emulsion under reduced pressure.
理流体に水蒸気を直接混合するようにした混合部を備
え、該混合部を構成する壁面の一部が水蒸気注入細孔を
多数個有する多孔部材により構成されている超高温殺菌
装置において、上記混合部における上記壁面以外の壁面
の外側の少くとも一部に冷却液を流通させる冷却機構を
付設したことを特徴とする超高温殺菌装置。2. A mixing part is provided which allows the heated fluid to be circulated and allows the steam to be directly mixed with the heated fluid, and a part of the wall surface forming the mixing part has a large number of steam injection pores. An ultrahigh-temperature sterilizer configured by a porous member having a superhigh-temperature sterilizer equipped with a cooling mechanism for circulating a cooling liquid to at least a part of an outer wall surface other than the wall surface in the mixing section. .
る、特許請求の範囲第(2)項記載の超高温殺菌装置。3. The ultrahigh temperature sterilizer according to claim 2, wherein the fluid to be heated is an oil-in-water emulsion.
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 JPH0235038A (en) | 1990-02-05 |
JPH0757160B2 true 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) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2781647B1 (en) * | 1998-07-31 | 2000-10-13 | Gervais Danone Co | METHOD FOR STERILIZING A FOOD PRODUCT WITH LOW WATER CONTENT, FOOD PRODUCT OBTAINED AND FOOD COMPOSITION CONTAINING THE SAME |
JP4682988B2 (en) * | 2006-01-11 | 2011-05-11 | 株式会社カネカ | Cream sterilization method |
JP4739123B2 (en) * | 2006-06-07 | 2011-08-03 | アリアケジャパン株式会社 | Oil sterilization method |
JP4638383B2 (en) * | 2006-06-07 | 2011-02-23 | アリアケジャパン株式会社 | Method and apparatus for producing oil / water mixture |
JP4912094B2 (en) * | 2006-09-04 | 2012-04-04 | キユーピー株式会社 | Flower paste |
JP4784565B2 (en) * | 2007-06-25 | 2011-10-05 | 大日本印刷株式会社 | Oil sterilization method and apparatus |
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 |
JP5379781B2 (en) * | 2010-12-21 | 2013-12-25 | アリアケジャパン株式会社 | Oil sterilizer |
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
Also Published As
Publication number | Publication date |
---|---|
JPH0235038A (en) | 1990-02-05 |
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