TWI673005B - Stirring compound cream - Google Patents
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Abstract
本發明提供一種具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感之攪拌奶油。 The present invention provides a stirring cream with excellent heat resistance and shape retention, water resistance, thick milk taste and freshness.
本發明係一種攪拌複合奶油，其係將起泡性複合奶油攪拌而成者，該起泡性複合奶油包含水中油型乳化油脂組合物與以乳脂作為油相之主原料之起泡性水中油型乳化油脂組合物之混合物，且水中油型乳化油脂組合物/起泡性水中油型乳化油脂組合物(重量比)為10/90~90/10，油脂總量為30~46重量%，其中水中油型乳化油脂組合物實質上不含熔鹽，以植物油脂作為油相中之油脂之主原料，含有合成乳化劑未達0.13重量%，含有選自由鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳所組成之群中之至少1種10~70重量%，油脂含量(X)為20~40重量%，無脂乳固形物成分含量(Y)為5~25重量%，且於水中油型乳化油脂組合物整體中，上述油脂(X)與上述無脂乳固形物成分(Y)之合計量為25~50重量%，關於卵磷脂含量(Z)，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計為35~50重量%之情形時，為0.12~0.30重量%，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計為25重量%以上且未達35重量%之情形時，滿足下述(式1)(單位為重量%)。 The invention relates to a stirring compound cream, which is obtained by stirring a foaming compound cream, which comprises a water-in-oil type emulsified oil and fat composition and a foaming water-in-oil with milk fat as the main raw material of oil phase. Mixture of emulsified oil and fat composition of oil type, and oil-in-water emulsified oil and fat composition / foaming oil-in-water emulsified oil and fat composition (weight ratio) is 10/90 ~ 90/10, total oil and fat is 30 ~ 46% The oil-in-water emulsified oil and fat composition contains substantially no molten salt, uses vegetable oil and fat as the main raw material of the oil and fat in the oil phase, contains synthetic emulsifiers up to 0.13% by weight, and contains ingredients selected from fresh milk, cow milk, skim milk, and skim At least one of the group consisting of concentrated milk and full-fat concentrated milk is 10 to 70% by weight, the fat content (X) is 20 to 40% by weight, and the non-fat milk solid content content (Y) is 5 to 25% by weight In the entire oil-in-water emulsified oil and fat composition, the total amount of the oil and fat (X) and the non-fat milk solid component (Y) is 25 to 50% by weight. Regarding the content of lecithin (Z), the content of oil and fat When the total of (X) and the content of non-fat milk solid content (Y) is 35 to 50% by weight, When it is 0.12 to 0.30% by weight, and when the total of the fat content (X) and the non-fat milk solid content content (Y) is 25% by weight or more and less than 35% by weight, the following (formula 1) (unit is satisfied) % By weight).
[-0.008×(X+Y)+0.4]≦(Z)≦0.30 (式1) [-0.008 × (X + Y) +0.4] ≦ (Z) ≦ 0.30 (Equation 1)
Description
本發明係關於一種用於製造含有乳脂肪之起泡性之複合奶油的水中油型乳化油脂組合物、及使用該水中油型乳化油脂組合物而製造之起泡性複合奶油、以及將該起泡性複合奶油攪拌而成之攪拌複合奶油。 The present invention relates to an oil-in-water emulsified oil and fat composition for producing a foaming compound cream containing milk fat, a foaming compound cream manufactured using the oil-in-water emulsified oil and fat composition, and the same Stirring compound cream made by mixing foaming compound cream.
作為具有鮮奶油之美味度及鮮奶油同等以上之物性的奶油，已知有於鮮奶油等以乳脂作為主原料之奶油中摻混合成奶油而成之所謂複合奶油。例如，揭示有一種起泡性水中油型乳化物之製造法，該方法係將包含油脂、乳蛋白質及水且(乳蛋白質/乳脂肪(重量比))之值未達1之水中油型乳化物(P)、與包含油脂、乳蛋白質及水且(乳蛋白質/乳脂肪(重量比))之值為1以上之水中油型乳化物(Q)進行混合(參照專利文獻1)。一般而言，為了將原液穩定性維持得較高、或使UHT(ultrahigh temperature，超高溫)殺菌時不易發生焦化，會於複合奶油中使用如合成乳化劑或磷酸Na、聚磷酸Na、檸檬酸Na之類之熔鹽。然而，包含合成乳化劑之系統中，耐熱保型性大幅下降。進而，若合成乳化劑之含量較多，則風味亦變差，於上述專利文獻1所揭示之起泡性水中油型乳化物之實施例中，蔗糖脂肪酸酯或聚甘油脂肪酸酯等合成乳化劑調配得相對較多為0.4重量%。又，包含熔鹽之系統中，風味變差，而且熔鹽會阻礙Ca之攝取，故而於健康上欠佳。 As a cream having the flavor of whipped cream and physical properties equal to or more than whipped cream, a so-called compound cream is known in which whipped cream, such as whipped cream, is blended into a cream with cream as a main ingredient. For example, a method for producing a foaming oil-in-water emulsion is disclosed. The method is a method for emulsifying oil-in-water emulsion containing oil and fat, milk protein, and water and the value of (milk protein / milk fat (weight ratio)) is less than 1. Substance (P) and an oil-in-water emulsion (Q) containing oil and fat, milk protein, and water and having a value of (milk protein / milk fat (weight ratio)) of 1 or more (see Patent Document 1). In general, in order to maintain the stability of the stock solution high or to prevent coking during sterilization at ultrahigh temperature (UHT), synthetic emulsifiers or Na phosphate, Na phosphate, and citric acid are used in compound creams. Molten salts like Na. However, in a system containing a synthetic emulsifier, the heat-resistant shape retention is greatly reduced. Further, if the content of the synthetic emulsifier is large, the flavor is also deteriorated. In the example of the foamable water-in-oil emulsion disclosed in the above Patent Document 1, sucrose fatty acid esters or polyglycerol fatty acid esters are synthesized. The emulsifier was formulated in a relatively large amount of 0.4% by weight. In addition, in a system containing molten salt, the flavor is deteriorated, and the intake of Ca is hindered by the molten salt, which is not good in health.
進而，近年來，亦期望低卡路里化或口感之清淡化，但若因此 而將要混合之鮮奶油量即乳脂之量減少，則耐熱保型性或耐離水性降低。之前，揭示有一種起泡性水中油滴型乳化脂組合物，該起泡性水中油滴型乳化脂組合物並非複合奶油，於不使用聚合磷酸鹽之情況下乳蛋白質之20~60%為白蛋白態蛋白質，且該白蛋白態蛋白質之改性度為50%以下，包含鮮乳、脫脂乳、牛乳等、與卵磷脂及合成乳化劑，油分為10~40%(專利文獻2)。然而，於實施例中，卵磷脂含量較少為0.05~0.105%，且合成乳化劑含量較多為0.20~0.21%，故而可認為即便與鮮奶油進行摻混，經攪拌時之耐熱保型性、耐離水性亦不充分。 Furthermore, in recent years, it has been desired to reduce calories or lighten the taste. When the amount of fresh cream to be mixed, that is, the amount of milk fat is reduced, the heat retention and water resistance are reduced. Previously, a foamable oil-in-water emulsified fat composition was disclosed. The foamed water-in-oil emulsified fat composition is not a compound cream, and 20 to 60% of milk protein is obtained without using a polyphosphate. Albumin-like protein, and the degree of modification of the albumin-like protein is 50% or less, including fresh milk, skim milk, cow's milk, etc., and lecithin and a synthetic emulsifier, and the oil is divided into 10 to 40% (Patent Document 2). However, in the examples, the content of lecithin is less than 0.05 to 0.105%, and the content of the synthetic emulsifier is more than 0.20 to 0.21%. Therefore, even if it is blended with fresh cream, it can be considered that the heat-resistant shape retention property when stirred 2. Water resistance is not sufficient.
[專利文獻1]日本專利特開2013-141423號公報 [Patent Document 1] Japanese Patent Laid-Open No. 2013-141423
[專利文獻2]日本專利特開平7-194330號公報 [Patent Document 2] Japanese Patent Laid-Open No. 7-193330
本發明之目的在於提供一種即便合成乳化劑或熔鹽之含量較少或油脂含量較少，於攪拌後亦具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感之起泡性複合奶油、及具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感之攪拌複合奶油。 The object of the present invention is to provide an excellent heat-resistant shape retention property, water resistance, thick milk flavor and freshness even if the content of synthetic emulsifier or molten salt is small or the content of fat is small. Foaming compound cream, and stirring compound cream with excellent heat-resistant shape retention, water resistance, thick milk flavor and freshness.
為了解決上述課題，本發明者等人反覆進行銳意研究，結果發現，藉由將如下水中油型乳化油脂組合物以油脂總量成為特定範圍之方式以特定之比率與鮮奶油混合製成起泡性複合奶油，而由該起泡性複合奶油攪拌所獲得之攪拌複合奶油具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感，從而完成本發明，該水中油型乳化油脂組合物係以植物油脂作為油相之主原料者，且即便合成乳化劑之含 量較少且不含熔鹽，亦含有特定量之鮮乳、牛乳、脫脂乳、脫脂濃縮乳或全脂濃縮乳，且進而含有特定量之油脂及無脂乳固形物成分、及對應於上述油脂及無脂乳固形物成分之合計量之特定量之卵磷脂。 In order to solve the above-mentioned problems, the present inventors made earnest research repeatedly, and as a result, found that the following oil-in-water emulsified oil and fat composition was mixed with fresh cream at a specific ratio so that the total amount of oil and fat became a specific range to make a foam Compound cream, and the compound cream obtained by stirring the foaming compound cream has excellent heat-resistant shape retention, water resistance, thick milk taste and freshness, thus completing the present invention, the oil-in-water type Emulsified oil and fat composition is based on vegetable oil and fat as the main raw material of oil phase, and even the content of synthetic emulsifier The amount is small and does not contain molten salt. It also contains a specific amount of fresh milk, cow's milk, skimmed milk, skimmed concentrated milk or full-fat concentrated milk, and further contains a specific amount of fats and fats, and solid matter components corresponding to the above. A specific amount of lecithin in the total amount of oil and fat-free milk solid ingredients.
即，本發明之第一係關於一種水中油型乳化油脂組合物，其特徵在於：其係用於製造起泡性複合奶油者，且其實質上不含熔鹽，以植物油脂作為油相中之油脂之主原料，於水中油型乳化油脂組合物整體中，僅含有未達0.13重量%之合成乳化劑，含有10~70重量%之選自由鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳所組成之群中之至少1種而成，油脂含量(X)、無脂乳固形物成分含量(Y)及卵磷脂含量(Z)如下。 That is, the first aspect of the present invention relates to an oil-in-water emulsified oil-fat composition, which is characterized in that it is used for producing foaming compound cream, and is substantially free of molten salt, and uses vegetable oil as an oil phase. The main raw material of fats and oils contains only synthetic emulsifiers of less than 0.13% by weight in the whole oil-in-water emulsified oil and fat composition, and contains 10 to 70% by weight selected from fresh milk, cow milk, skim milk, skim concentrated milk, At least one of the group consisting of full-fat concentrated milk, the fat content (X), non-fat milk solid content content (Y), and lecithin content (Z) are as follows.
油脂含量(X)為20~40重量%，無脂乳固形物成分含量(Y)為5~25重量%，且於水中油型乳化油脂組合物整體中，上述油脂含量(X)與上述無脂乳固形物成分含量(Y)之合計為25~50重量%，關於卵磷脂含量(Z)，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計為35~50重量%之情形時，為0.12~0.30重量%，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計為25重量%以上且未達35重量%之情形時，滿足下述(式1)(單位為重量%)。 The fat content (X) is 20 to 40% by weight, and the fat-free milk solid component content (Y) is 5 to 25% by weight. In the entire oil-in-water emulsified oil and fat composition, the fat content (X) is the same as that described above. The total content of fat milk solids content (Y) is 25-50% by weight. Regarding the content of lecithin (Z), the total of fat content (X) and non-fat milk solids content (Y) is 35-50 weights. In the case of 0.1%, it is 0.12 to 0.30% by weight. When the total amount of fat content (X) and non-fat milk solid content (Y) is 25% by weight or more and less than 35% by weight, the following ( Formula 1) (unit is% by weight).
[-0.008×(X+Y)+0.4]≦(Z)≦0.30 (式1) [-0.008 × (X + Y) +0.4] ≦ (Z) ≦ 0.30 (Equation 1)
本發明之第二係關於一種起泡性複合奶油，其特徵在於：其係實質上不含熔鹽且合成乳化劑含量未達0.12重量%者，且其包含上述記載之水中油型乳化油脂組合物、與以乳脂作為油相之主原料之起泡性水中油型乳化油脂組合物之混合物，水中油型乳化油脂組合物/起泡性水中油型乳化油脂組合物(重量比)為10/90~90/10，且於起泡性複合奶油整體中，油脂總量為30~46重量%。較佳之實施態樣係關於上述記載之起泡性複合奶油，其中於起泡性複合奶油整體中，油脂總量為30~38重量%。更佳為關於上述記載之起泡性複合奶油，其中起 泡性水中油型乳化油脂組合物為鮮奶油。本發明之第三係關於一種攪拌複合奶油，其係將上述記載之起泡性複合奶油攪拌而成。 The second aspect of the present invention relates to a foaming compound cream, which is characterized in that it is substantially free of molten salt and the content of the synthetic emulsifier is less than 0.12% by weight, and it contains the oil-in-water emulsified oil and fat combination described above Mixture with a foaming oil-in-water emulsified oil and fat composition using milk fat as the main raw material of the oil phase, the oil-in-water emulsified oil and fat composition / foaming water-in-oil emulsified oil and fat composition (weight ratio) is 10 / 90 ~ 90/10, and the total amount of fat in the foaming compound cream is 30 ~ 46% by weight. A preferred embodiment relates to the foaming compound cream described above, wherein the total amount of fat in the foaming compound cream is 30 to 38% by weight. More preferably, the foaming compound cream described in the above, wherein The foaming oil-in-water type emulsified oil and fat composition is fresh cream. The third aspect of the present invention relates to a stirring compound cream, which is obtained by stirring the foaming compound cream described above.
根據本發明，可提供一種即便合成乳化劑或熔鹽之含量較少或油脂含量較少，於攪拌後亦具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感之起泡性複合奶油、及具有優異之耐熱保型性、耐離水性、濃厚之乳之醇味及新鮮感之攪拌複合奶油。 According to the present invention, even if the content of the synthetic emulsifier or molten salt is small or the content of oil and fat is low, it has excellent heat-resistant shape retention, water resistance, rich milk taste and freshness after stirring. Foaming compound cream, and stirring compound cream with excellent heat-resistant shape retention, water resistance, thick milk flavor and freshness.
圖1係表示實施例之水中油型乳化油脂組合物中之油脂含量(X)及無脂乳固形物成分含量(Y)之合計量與卵磷脂含量(Z)之關係之圖表。 FIG. 1 is a graph showing the relationship between the total amount of oil content (X) and non-fat milk solid content content (Y) and the lecithin content (Z) in the oil-in-water emulsified oil and fat composition of the example.
圖2係表示比較例之水中油型乳化油脂組合物中之油脂含量(X)及無脂乳固形物成分含量(Y)之合計量與卵磷脂含量(Z)之關係之圖表。 FIG. 2 is a graph showing the relationship between the total amount of oil and fat content (X) and non-fat milk solid content content (Y) and the lecithin content (Z) in the oil-in-water emulsified oil and fat composition of the comparative example.
以下，對本發明進一步詳細地進行說明。 Hereinafter, the present invention will be described in more detail.
本發明之水中油型乳化油脂組合物係用於與以乳脂作為油相之主原料之起泡性水中油型乳化油脂組合物進行混合而製造本發明之起泡性複合奶油。該水中油型乳化油脂組合物之特徵在於：其實質上不含熔鹽，以植物油脂作為油相之主原料，僅含有特定量以下之合成乳化劑，含有選自由鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳所組成之群中之至少1種，且以卵磷脂含量與油脂及無脂乳固形物成分之合計含量成為特定關係之方式而含有其等。 The oil-in-water emulsified oil and fat composition of the present invention is used for mixing with a foaming water-in-oil emulsified oil and fat composition using milk fat as a main ingredient of the oil phase to produce the foamable compound cream of the present invention. The oil-in-water emulsified oil and fat composition is characterized in that it contains substantially no molten salt, uses vegetable oil and fat as the main raw material of the oil phase, contains only a specific amount of a synthetic emulsifier or less, and is selected from the group consisting of fresh milk, cow milk, and skim milk. At least one of the group consisting of skim concentrated milk and full-fat concentrated milk, and they are contained in such a way that the content of lecithin and the total content of solid components of fats and fats and milk solids become a specific relationship.
於本發明之水中油型乳化油脂組合物中，熔鹽由於存在對風味造成不良影響之情況、或健康上欠佳，故而其含量越少越好，較佳為完全不含有。但，只要為無損本發明之效果之範圍、即於水中油型乳化油脂組合物整體中為約0.01重量%以下，則亦可包含熔鹽。作為上述熔鹽，可列舉：磷酸鈉、聚磷酸鈉、三聚磷酸鈉、偏磷酸鈉、六偏 磷酸鈉、檸檬酸三鈉、檸檬酸一鉀、檸檬酸三鉀等。進而，可列舉琥珀酸、乳酸、碳酸、乙酸等有機酸之鹼金屬鹽。 In the oil-in-water emulsified oil-fat composition of the present invention, the molten salt may have an adverse effect on flavor, or may be unhealthy. Therefore, the smaller the content, the better, and it is preferably not contained at all. However, as long as the effect of the present invention is not impaired, that is, about 0.01% by weight or less in the entire oil-in-water emulsified oil and fat composition, a molten salt may be included. Examples of the molten salt include sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, and hexametaphosphate. Sodium phosphate, trisodium citrate, monopotassium citrate, tripotassium citrate, etc. Furthermore, alkali metal salts of organic acids, such as succinic acid, lactic acid, carbonic acid, and acetic acid, are mentioned.
於本發明之水中油型乳化油脂組合物中，若包含合成乳化劑，則存在對風味造成不良影響之情況、或使使用該組合物而製作之攪拌複合奶油之耐熱保型性變差之情況，故而其含量越少越好，較佳為未達0.13重量%，更佳為未達0.08重量%，進而較佳為完全不含有。作為上述合成乳化劑，可列舉甘油脂肪酸酯、聚甘油酸脂肪酸酯、蔗糖脂肪酸酯、山梨糖醇酐脂肪酸酯、丙二醇脂肪酸酯等。於含有合成乳化劑之情形時，就不易使使用該組合物而製作之攪拌複合奶油之耐熱保型性變差而言，較佳為HLB(Hydrophile Lipophile Balance，親水/油比值)未達8.5，更佳為HLB為0~5。 In the oil-in-water emulsified oil and fat composition of the present invention, if a synthetic emulsifier is included, the flavor may be adversely affected, or the heat-resistant shape retention property of the agitated composite cream produced using the composition may be deteriorated. Therefore, the less the content is, the better, it is preferably less than 0.13% by weight, more preferably less than 0.08% by weight, and still more preferably not contained at all. Examples of the synthetic emulsifier include glycerin fatty acid esters, polyglyceryl fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. In the case of containing a synthetic emulsifier, it is not easy to deteriorate the heat-resistant shape retention property of the agitated composite cream produced by using the composition, and it is preferred that the HLB (Hydrophile Lipophile Balance, hydrophilic / oil ratio) is less than 8.5, More preferably, the HLB is 0 to 5.
本發明之水中油型乳化油脂組合物之油相中之油脂係以植物油脂作為主原料，植物油脂之含量於油相中之油脂整體中較佳為80~100重量%，更佳為90~100重量%。又，上述水中油型乳化油脂組合物之油相中之油脂較佳為上升熔點為27~32℃。若上升熔點低於27℃，則存在使用上述水中油型乳化油脂組合物而製作之攪拌複合奶油之耐熱保型性變差之情況。若上升熔點高於32℃，則存在使用上述水中油型乳化油脂組合物而製作之攪拌複合奶油之口溶感變重而新鮮感變弱之情況。 The oil and fat in the oil phase of the oil-in-water emulsified oil composition of the present invention uses vegetable oil as the main raw material. The content of the vegetable oil in the oil and fat in the oil phase is preferably 80 to 100% by weight, more preferably 90 to 100%. 100% by weight. The oil and fat in the oil phase of the oil-in-water emulsified oil and fat composition preferably has a rising melting point of 27 to 32 ° C. If the rising melting point is lower than 27 ° C, the heat-resistant shape retention property of the agitated composite cream produced using the above-mentioned oil-in-water emulsified oil and fat composition may be deteriorated. If the rising melting point is higher than 32 ° C, the mouth-feeling feeling of the agitated composite cream prepared using the oil-in-water emulsified oil-fat composition may become heavy and the freshness may be weakened.
作為上述植物油脂，可列舉菜籽油、玉米油、棉籽油、棕櫚油、棕櫚仁油、椰子油、大豆油、葵花籽油、紅花油、橄欖油等，亦可使用對該等進行氫化、分級、酯交換等加工處理而得者。其中，就原液穩定性之觀點而言，較佳為月桂脂系油脂，例如可列舉棕櫚仁油、硬化棕櫚仁油、椰子油、氫化椰子油、棕櫚仁硬脂脂。上述月桂脂系油脂含量較佳為於水中油型乳化油脂組合物之油相中之油脂整體中為60重量%以上，更佳為75重量%以上。 Examples of the vegetable oils and fats include rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, and olive oil. Hydrogenation, Classification, transesterification and other processing. Among them, from the viewpoint of the stability of the stock solution, a lauryl fat-based oil is preferable, and examples thereof include palm kernel oil, hardened palm kernel oil, coconut oil, hydrogenated coconut oil, and palm kernel stearin. The content of the above-mentioned lauric fat-based oil and fat is preferably 60% by weight or more, and more preferably 75% by weight or more in the entire oil and fat in the oil phase of the oil-in-water emulsified oil and fat composition.
於上述水中油型乳化油脂組合物之油相中，除植物油脂以外，除後述之鮮乳、牛乳等所含之乳脂肪之一部分發生轉變以外，亦可包含牛油、豬油、魚油等動物性油脂、或對該等進行氫化、分級、酯交換等加工處理而得者。其中，該等之含量較佳為於水中油型乳化油脂組合物之油相中之油脂整體中為20重量%以下。 In the oil phase of the above-mentioned oil-in-water emulsified oil and fat composition, in addition to vegetable oils and fats, in addition to a portion of milk fat contained in fresh milk, cow milk, and the like described later, animals such as tallow, lard, and fish oil may also be included It can be obtained by processing such as hydrogenation, classification, and transesterification. Among them, the content of these is preferably 20% by weight or less in the entire oil and fat in the oil phase of the oil-in-water emulsified oil and fat composition.
繼而，本發明之水中油型乳化油脂組合物整體中之油脂含量(X)較佳為20~40重量%，更佳為25~38重量%，進而較佳為30~35重量%。若少於20重量%，則存在使用該水中油型乳化油脂組合物而製作之攪拌複合奶油之耐熱保型性變差之情況。又，若多於40重量%，則存在水中油型乳化油脂組合物之原液穩定性變差之情況。 Further, the oil content (X) in the whole oil-in-water emulsified oil and fat composition of the present invention is preferably 20 to 40% by weight, more preferably 25 to 38% by weight, and still more preferably 30 to 35% by weight. If it is less than 20% by weight, the heat-resistant shape retention property of the stirred composite cream prepared using the oil-in-water emulsified oil and fat composition may be deteriorated. Moreover, when it exceeds 40 weight%, the stability of the stock solution of an oil-in-water type emulsified oil-fat composition may worsen.
於上述水中油型乳化油脂組合物中，較佳為於水中油型乳化油脂組合物整體中含有選自由鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳所組成之群中之至少1種10~70重量%。若少於10重量%，則存在水中油型乳化油脂組合物之原液穩定性變差之情況，若多於70重量%，則存在使用上述水中油型乳化油脂組合物而製作之攪拌複合奶油之耐離水性變差之情況。 In the above-mentioned oil-in-water emulsified oil and fat composition, it is preferable that the whole of the oil-in-water emulsified oil and fat composition contains at least one selected from the group consisting of fresh milk, cow milk, skim milk, skim concentrated milk, and full-fat concentrated milk. 1 type 10 to 70% by weight. If it is less than 10% by weight, the stability of the stock solution of the oil-in-water emulsified oil and fat composition may be deteriorated. If it is more than 70% by weight, there may be a blended compound cream prepared by using the oil-in-water emulsified oil and fat composition described above. Cases where water resistance is deteriorated.
為了提高上述水中油型乳化油脂組合物之原液穩定性，鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳之水分含量較佳為60~95重量%。其中，就水中油型乳化油脂組合物之原液穩定性較高、UHT殺菌時亦不易發生焦化而言，較佳為鮮乳、牛乳、全脂濃縮乳之還原乳，為了使用上述水中油型乳化油脂組合物而製作之攪拌複合奶油中容易感覺到濃厚之乳之醇味及新鮮感，最佳為鮮乳。 In order to improve the stability of the stock solution of the above oil-in-water emulsified oil and fat composition, the moisture content of fresh milk, cow milk, skimmed milk, skim concentrated milk, and full fat concentrated milk is preferably 60 to 95% by weight. Among them, in terms of the stability of the stock solution of the oil-in-water emulsified oil composition, and coking is not easy when UHT is sterilized, reducing milk of fresh milk, cow milk, and full-fat concentrated milk is preferred. In order to use the above-mentioned oil-in-water emulsification, The agitated compound cream made from the oil and fat composition is easy to feel the rich taste and freshness of milk, and the best is fresh milk.
作為本發明之水中油型乳化油脂組合物中之無脂乳固形物成分，可使用酪蛋白、乳清粉、蛋白質濃縮乳清粉、全脂乳粉、脫脂乳粉、白脫乳粉、乳糖、全乳蛋白、鮮乳、牛乳、全脂濃縮乳、脫脂乳、脫脂濃縮乳、白脫乳、乳清、鮮奶油、加糖煉乳、無糖煉乳、黃 油、乳酪等，進而可列舉藉由UF(ultrafiltration，超濾)膜或離子交換樹脂處理等將蛋白質分離、區分而成者、或如酪蛋白鈉或酪蛋白鉀之類之乳蛋白質之鹽類，可使用選自該等之群中之至少1種以上。 As the fat-free milk solid component in the oil-in-water emulsified oil and fat composition of the present invention, casein, whey powder, protein concentrated whey powder, whole milk powder, skimmed milk powder, buttermilk powder, and lactose can be used. , Whole milk protein, fresh milk, cow's milk, full fat concentrated milk, skimmed milk, skimmed concentrated milk, white skimmed milk, whey, fresh cream, sweetened condensed milk, sugar-free condensed milk, yellow Oils, cheeses, etc., further include proteins separated and separated by UF (ultrafiltration) membrane or ion exchange resin treatment, or salts of milk proteins such as casein sodium or potassium caseinate It is possible to use at least one or more kinds selected from the group.
上述無脂乳固形物成分之含量(Y)較佳為於水中油型乳化油脂組合物整體中為5~25重量%，更佳為5~15重量%。若少於5重量%，則存在使用上述水中油型乳化油脂組合物而製作之攪拌複合奶油之乳之醇香或新鮮感變弱之情況。又，若多於25重量%，則存在上述水中油型乳化油脂組合物於UHT殺菌時會發生焦化而無法進行製造之情況。 The content (Y) of the non-fat milk solid component is preferably 5 to 25% by weight, and more preferably 5 to 15% by weight in the whole oil-in-water emulsified oil and fat composition. If it is less than 5% by weight, the aroma or freshness of the milk of the agitated composite cream produced using the oil-in-water emulsified oil and fat composition may be weakened. Moreover, when it exceeds 25 weight%, the said oil-in-water emulsified oil-fat composition may coke during UHT sterilization, and may not be manufactured.
繼而，於上述水中油型乳化油脂組合物中，水中油型乳化油脂組合物整體中上述油脂(X)與上述無脂乳固形物成分(Y)之合計量較佳為25~50重量%。若合計量(X+Y)少於25重量%，則存在使用上述水中油型乳化油脂組合物而製造之攪拌複合奶油之耐離水性變差之情況。若多於50重量%，則存在製造水中油型乳化油脂組合物時於UHT殺菌時發生焦化而無法進行製造之情況。 Further, in the oil-in-water emulsified oil and fat composition, the total amount of the oil and fat (X) and the fat-free milk solid component (Y) in the entire oil-in-water emulsified oil and fat composition is preferably 25 to 50% by weight. When the total amount (X + Y) is less than 25% by weight, the water-repellency of the agitated composite cream produced using the above-mentioned oil-in-water emulsified oil and fat composition may be deteriorated. If it is more than 50% by weight, coking may occur at the time of UHT sterilization when the oil-in-water emulsified oil-fat composition is produced, and production may not be performed.
所謂本發明之水中油型乳化油脂組合物中之卵磷脂，可列舉大豆卵磷脂、蛋黃卵磷脂、及該等之區分卵磷脂、高純度精製卵磷脂、以及經酵素分解之脫脂酸卵磷脂等改質卵磷脂等，可使用選自該等之群中之至少1種。其中，較佳為大豆卵磷脂，其原因在於：提昇使用上述水中油型乳化油脂組合物而製作之攪拌複合奶油之耐熱保型性、耐離水性之效果較高。 Examples of the lecithin in the oil-in-water emulsified oil and fat composition of the present invention include soybean lecithin, egg yolk lecithin, and differentiated lecithin, high-purity refined lecithin, and delipidated lecithin degraded by enzymes. As the modified lecithin, at least one selected from the group can be used. Among them, soybean lecithin is preferred because the effect of improving the heat-resistant shape retention property and water resistance of the agitated composite cream produced by using the above-mentioned oil-in-water emulsified oil and fat composition is high.
上述卵磷脂之含量(Z)係根據油脂含量(X)與無脂乳固形物成分含量(Y)之合計量而決定。即，於油脂含量(X)與無脂乳固形物成分含量(Y)之合計量為35~50重量%之情形時，較佳為於水中油型乳化油脂組合物整體中為0.12~0.30重量%，於油脂量(X)與無脂乳固形物成分量(Y)之合計量為25重量%以上且未達35重量%之情形時，較佳為滿足下述(式1)(單位為重量%)。 The content (Z) of the lecithin is determined based on the total amount of the fat content (X) and the fat-free milk solid content content (Y). That is, when the total amount of the fat content (X) and the non-fat milk solid content content (Y) is 35 to 50% by weight, it is preferably 0.12 to 0.30 weight in the entire oil-in-water emulsified fat composition. %, When the total amount of fat and oil (X) and non-fat milk solid content (Y) is 25% by weight or more and less than 35% by weight, it is preferable to satisfy the following (Formula 1) (unit is weight%).
[-0.008×(X+Y)+0.4]≦(Z)≦0.30 (式1) [-0.008 × (X + Y) +0.4] ≦ (Z) ≦ 0.30 (Equation 1)
若卵磷脂含量(Z)少於上述範圍，則存在使用上述水中油型乳化油脂組合物而製造之攪拌複合奶油之耐離水性變差之情況。若卵磷脂含量(Z)多於上述範圍，則存在使用上述水中油型乳化油脂組合物而製造之攪拌複合奶油之風味變差之情況。 If the content of lecithin (Z) is less than the above range, the water-repellent resistance of the agitated composite cream produced using the oil-in-water emulsified oil-fat composition may be deteriorated. If the content of lecithin (Z) is more than the above range, the flavor of the agitated composite cream produced using the above-mentioned oil-in-water emulsified oil and fat composition may be deteriorated.
再者，關於上述水中油型乳化油脂組合物之油滴徑，為了使原液穩定性提昇，較佳為中值徑為0.8~4.0μm，更佳為1.2~3.0μm，進而較佳為1.5~2.2μm。若中值徑小於0.8μm，則存在水中油型乳化油脂組合物增黏或原液穩定性變差而無法製造之情況。若中值徑大於4.0μm，則存在容易發生乳油分離、無法確保長期保存穩定性之情況。 In addition, regarding the oil droplet diameter of the above-mentioned oil-in-water emulsified oil and fat composition, in order to improve the stability of the stock solution, the median diameter is preferably 0.8 to 4.0 μm, more preferably 1.2 to 3.0 μm, and even more preferably 1.5 to 2.2 μm. If the median diameter is less than 0.8 μm, there may be cases where the oil-in-water emulsified oil-fat composition becomes thick or the stability of the stock solution becomes poor, and production cannot be performed. If the median diameter is greater than 4.0 μm, there is a case where separation of the emulsifiable oil is liable to occur and long-term storage stability cannot be ensured.
所謂本發明中所述之油滴之中值徑，係利用雷射繞射/散射式粒度分佈測定裝置LA-920(掘場製作所股份有限公司)所測定之以體積基準計相當於累計分佈曲線之50%之粒徑。 The so-called median diameter of oil droplets in the present invention is a volume distribution-based cumulative distribution curve measured by a laser diffraction / scattering type particle size distribution measuring device LA-920 (Kojiba Manufacturing Co., Ltd.) 50% particle size.
於上述水中油型乳化油脂組合物中，可進而添加多糖類、穩定劑、糖類、著色料或香料，但為了無損以乳脂作為油相之主原料之起泡性水中油型乳化油脂組合物原本之乳之醇香或新鮮感，較佳為不添加。 Polysaccharides, stabilizers, sugars, colorants, or fragrances can be added to the oil-in-water emulsified oil and fat composition, but in order not to damage the foaming oil-in-water emulsified oil and fat composition that uses milk fat as the main ingredient of the oil phase, the original The mellow taste or freshness of milk is preferably not added.
作為上述多糖類或穩定劑，例如可列舉：結冷膠、瓜爾膠、三仙膠、瓊脂、果膠、海藻酸鈉、鹿角菜膠、刺槐豆膠、***膠、羧甲基纖維素、羥甲基纖維素、結晶纖維素、微晶纖維素、澱粉、糊精等。 Examples of the above-mentioned polysaccharides or stabilizers include gellan gum, guar gum, Sanxian gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, acacia gum, carboxymethyl cellulose, Hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin, etc.
作為上述糖類，例如可列舉：葡萄糖、砂糖、果糖、異構化糖、液糖、澱粉糖化物或糖醇等。 Examples of the saccharides include glucose, granulated sugar, fructose, isomerized sugar, liquid sugar, starch saccharide, and sugar alcohol.
上述著色料或香料只要為食品用則並無特別限定，可視需要適當使用。 The colorant or flavor is not particularly limited as long as it is used for food, and may be appropriately used if necessary.
本發明之起泡性複合奶油實質上不含熔鹽，僅含有特定量以下之合成乳化劑，以油脂總量成為特定範圍之方式以特定比率含有上述水中油型乳化油脂組合物、及以乳脂作為油相之主原料之起泡性水中油型乳化油脂組合物。然後，藉由攪拌該起泡性複合奶油而獲得攪拌複合奶油。 The foaming compound cream of the present invention does not substantially contain a molten salt, and contains only a synthetic emulsifier of a specific amount or less. The oil-in-water emulsified oil and fat composition is contained at a specific ratio so that the total amount of oil and fat becomes a specific range, and the milk fat is contained. Foaming oil-in-water emulsified oil-fat composition as the main raw material of the oil phase. Then, the foaming compound cream is obtained by stirring.
於本發明之起泡性複合奶油中，較佳為將上述水中油型乳化油脂組合物/上述起泡性水中油型乳化油脂組合物以10/90~90/10(重量比)之方式含有，更佳為20/80~70/30(重量比)。於為10/90~90/10(重量比)以外之範圍之情形時，存在藉由攪拌上述起泡性複合奶油而獲得之攪拌複合奶油之耐熱保型性或耐離水性變差之情況。 In the foaming compound cream of this invention, it is preferable to contain the said oil-in-water emulsified oil-fat composition / the said foam-in-water emulsified oil-fat composition as 10 / 90-90 / 10 (weight ratio), , More preferably 20/80 ~ 70/30 (weight ratio). When it is in a range other than 10/90 to 90/10 (weight ratio), there is a case where the heat-resistant shape retention property or water resistance of the agitated compound cream obtained by stirring the foaming compound cream may be deteriorated.
上述起泡性水中油型乳化油脂組合物不含有合成乳化劑及熔鹽，以乳脂作為油相之主原料，乳脂之含量較佳為於起泡性水中油型乳化油脂組合物整體中為30~50重量%，更佳為35~47重量%。若少於30重量%，則存在攪拌複合奶油之耐離水性變差之情況。又，若多於50重量%，則存在攪拌複合奶油難以感覺到新鮮感之情況。 The above foaming water-in-oil emulsified oil and fat composition does not contain synthetic emulsifiers and molten salts, and uses milk fat as the main raw material of the oil phase. The content of the milk fat is preferably 30 in the entire foaming water-in-oil emulsified oil and fat composition. ~ 50% by weight, more preferably 35 ~ 47% by weight. If it is less than 30% by weight, the water resistance of the mixed compound cream may be deteriorated. Moreover, when it is more than 50% by weight, it may be difficult to feel freshness when stirring the compound cream.
作為上述起泡性水中油型乳化油脂組合物，例如可列舉將鮮奶油、或含有乳脂之黃油、冷凍奶油、奶油乳酪等乳原料使用於油相及/或水相並進行乳化而成者等。於使用上述起泡性水中油型乳化油脂組合物而製作之攪拌複合奶油中，為了容易感覺到濃厚之乳之醇味及新鮮感，較佳為一定包含鮮奶油。 Examples of the foamable water-in-oil type emulsified oil and fat composition include, for example, those obtained by emulsifying an oil phase and / or an aqueous phase with milk ingredients such as fresh cream or milk fat-containing butter, frozen cream, and cream cheese, and the like. . In the agitating compound cream prepared by using the above foaming water-in-oil type emulsified oil and fat composition, it is preferable to include fresh cream in order to easily feel the rich taste and freshness of the milk.
再者，關於上述起泡性水中油型乳化油脂組合物之油滴徑，為了提昇使用該組合物而製作之攪拌複合奶油之濃厚之乳之醇味及新鮮感，較佳為中值徑為0.8~4.0μm，更佳為1.5~3.8μm，進而較佳為2.1~3.6μm。若中值徑小於0.8μm，則存在起泡性水中油型乳化油脂組合物增黏或原液穩定性變差而無法進行製造之情況。若中值徑大於4.0μm，則存在容易產生乳油分離、無法確保長期保存穩定性之情 況。 In addition, regarding the oil droplet diameter of the above foaming water-in-oil type emulsified oil and fat composition, in order to improve the alcohol taste and freshness of the thick milk of the stirring compound cream prepared by using the composition, the median diameter is preferably 0.8 to 4.0 μm, more preferably 1.5 to 3.8 μm, and still more preferably 2.1 to 3.6 μm. If the median diameter is less than 0.8 μm, the foamable water-in-oil type emulsified oil and fat composition may become thick or the stability of the stock solution may be deteriorated, and production may not be performed. If the median diameter is greater than 4.0 μm, there is a tendency that separation of emulsifiable concentrate is likely to occur and long-term storage stability cannot be ensured. condition.
於本發明中，為了將水中油型乳化油脂組合物及起泡性水中油型乳化油脂組合物之油滴徑(中值徑)設為所需範圍，於上述乳化油脂組合物製造時之微細化中使用高周速之旋轉式乳化機(具有周速快於30m/秒之旋轉能力之乳化機)則可容易地進行調整，作為高周速之旋轉式乳化機，例如可例示FILMICS(Primix(股份))、CAVITRON(CAVITRON公司)、流體型高剪切分散裝置(IKA社)、高剪切混合機(CHARLES ROSS & SON公司)、CLEARMIX(M Technique(股份))等。 In the present invention, in order to set the oil droplet diameter (median diameter) of the oil-in-water emulsified oil and fat composition and the foamable water-in-oil emulsified oil and fat composition to a desired range, the fineness of the emulsified oil and fat composition during production is fine. High-speed rotary emulsifiers (emulsifiers with rotation speeds faster than 30 m / s) can be easily adjusted during the conversion. As high-speed rotary emulsifiers, for example, FILMICS (Primix (Stock)), CAVITRON (CAVITRON), fluid-type high-shear dispersing device (IKA), high-shear mixer (CHARLES ROSS & SON), CLEARMIX (M Technique (stock)), etc.
上述起泡性複合奶油整體中之油脂總量較佳為30~46重量%，就降低卡路里之觀點而言，更佳為30~38重量%，進而較佳為30~35重量%。若少於30重量%，則存在攪拌複合奶油之耐熱保型性或耐離水性變差之情況。又，若多於46重量%，則存在攪拌複合奶油難以感覺到新鮮感之情況。 The total amount of fats and oils in the entire foaming compound cream is preferably 30 to 46% by weight, and from the viewpoint of reducing calories, more preferably 30 to 38% by weight, and still more preferably 30 to 35% by weight. If it is less than 30% by weight, the heat-resistant shape-retaining property or water resistance of the mixed compound cream may be deteriorated. In addition, when the content is more than 46% by weight, it may be difficult to feel freshness when the compound cream is stirred.
以下例示本發明之起泡性複合奶油之製造方法。關於本發明之水中油型乳化油脂組合物，於經50~70℃加溫溶解之油脂中混合油溶性乳化劑、香料等油溶性原料而製備油相部。又，於50~70℃之溫水中攪拌溶解鮮乳、牛乳、脫脂乳、脫脂濃縮乳、全脂濃縮乳、水溶性乳化劑、無脂乳固形物成分、香料等水系原料而製備水相部。繼而，將上述油相部添加於上述水相部並進行預乳化。其後，進行微細化、均質化、預加熱、殺菌、1次冷卻、均質化、2次冷卻、3次冷卻、熟化等通常要進行之各種處理，藉此可獲得本發明之水中油型乳化油脂組合物。 The following is an example of a method for producing a foaming compound cream of the present invention. Regarding the oil-in-water emulsified oil and fat composition of the present invention, oil-soluble raw materials such as oil-soluble emulsifiers and fragrances are mixed with oil and fat dissolved by heating at 50 to 70 ° C. to prepare an oil phase portion. In addition, the aqueous phase is prepared by stirring and dissolving fresh milk, cow milk, skimmed milk, skimmed concentrated milk, full fat concentrated milk, water-soluble emulsifiers, non-fat milk solid components, and spices in warm water at 50 to 70 ° C. . Then, the oil phase portion is added to the water phase portion and pre-emulsified. Thereafter, various processes usually performed such as miniaturization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, and aging are performed, thereby obtaining the oil-in-water emulsification of the present invention. Grease composition.
另一方面，起泡性水中油型乳化油脂組合物直接使用鮮奶油，或於除鮮奶油以外亦使用黃油、冷凍奶油、奶油乳酪等乳原料之情形時，於調溫至50~70℃之鮮奶油中添加上述乳原料並進行預乳化。其 後，進行微細化、均質化、預加熱、殺菌、1次冷卻、均質化、2次冷卻、3次冷卻、熟化等通常要進行之各種處理，藉此可獲得本發明之起泡性水中油型乳化油脂組合物。再者，於使用上述乳原料之情形時，較佳為鮮奶油/乳原料(重量比)為1以上。若未達1，則存在無起泡性之情況。 On the other hand, when foaming water-in-oil type emulsified oil and fat composition uses fresh cream directly, or when using milk ingredients such as butter, frozen cream, cream cheese, etc. in addition to fresh cream, the temperature should be adjusted to 50 to 70 ° C. The above milk ingredients are added to fresh cream and pre-emulsified. its Thereafter, various treatments usually performed such as miniaturization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, and aging are performed to obtain the foaming oil-in-water of the present invention. Type emulsified fat composition. In the case of using the above-mentioned milk material, it is preferable that the whipped cream / milk material (weight ratio) is 1 or more. If it is less than 1, there may be cases where there is no foaming property.
繼而，可藉由將上述水中油型乳化油脂組合物與起泡性水中油型乳化油脂組合物進行混合而獲得本發明之起泡性複合奶油，且可藉由使用開放式攪打器或密閉式連續攪拌機對該起泡性複合奶油進行攪拌直至達到適合用於配飾之硬度，而獲得本發明之攪拌複合奶油。 Next, the foaming compound cream of the present invention can be obtained by mixing the above-mentioned oil-in-water emulsified oil and fat composition with the foaming water-in-oil emulsified oil and fat composition, and can be used by using an open beater or closed A continuous mixer stirs the foaming compound cream until it reaches a hardness suitable for accessories, thereby obtaining the stirring compound cream of the present invention.
以下，例示實施例更具體地說明本發明，但本發明並不受該等實施例任何限定。 Hereinafter, the present invention will be described more specifically by illustrating examples, but the present invention is not limited to these examples.
<油脂之上升熔點之測定> <Measurement of rising melting point of fats and oils>
對實施例及比較例所使用之油脂基於「日本油化學會制定，基準油脂分析試驗法2.3.4.2-90熔點(上升熔點)」記載之方法進行測定。 The fats and oils used in the examples and comparative examples were measured based on the method described in "The Japan Oil Chemical Society, Standard Fats and Oils Analysis Test Method 2.3.4.2-90 Melting Point (Rising Melting Point)".
<油滴徑之測定> <Measurement of oil droplet diameter>
使用雷射繞射/散射式粒度分佈測定裝置(掘場製作所股份有限公司製造「LA-920」)對水中油型乳化油脂組合物進行測定，算出以體積基準計相當於累計分佈曲線之50%之粒徑即中值徑作為測定對象之水中油型乳化油脂組合物之油滴徑。 Using a laser diffraction / scattering type particle size distribution measuring device ("LA-920" manufactured by Digging Co., Ltd.) to measure an oil-in-water emulsified oil and fat composition, and calculated that it is equivalent to 50% of the cumulative distribution curve on a volume basis. The particle diameter, that is, the median diameter, is the oil droplet diameter of the oil-in-water emulsified oil and fat composition to be measured.
<即將攪拌前之黏度之測定> <Determination of viscosity immediately before stirring>
對實施例及比較例所獲得之水中油型乳化油脂組合物使用B型黏度計(TOKIMEC INC.製造)進行測定，將該測定值(單位：mPa．s)作為即將攪拌前之黏度。 The oil-in-water emulsified oil and fat compositions obtained in the examples and comparative examples were measured using a B-type viscometer (manufactured by TOKIMEC INC.), And the measured value (unit: mPa.s) was used as the viscosity immediately before stirring.
<原液穩定性之評價> <Evaluation of Stock Stability>
將實施例及比較例所獲得之水中油型乳化油脂組合物於5℃下保管90日後，以目視確認有無乳油分離，將其結果作為原液穩定性之評價值。此時之評價基準如下。 After the oil-in-water emulsified oil and fat compositions obtained in the examples and comparative examples were stored at 5 ° C. for 90 days, the presence or absence of emulsion separation was visually confirmed, and the results were used as evaluation values of the stability of the stock solution. The evaluation criteria at this time are as follows.
◎：完全無乳油分離。 ：: No emulsifiable oil separation.
○：幾乎無乳油分離。 ○: There is almost no creamer separation.
△：清楚確認有乳油分離。 △: Emulsion separation was clearly confirmed.
×：乳油分離顯著較多。 ×: Emulsion separation was significantly high.
<UHT殺菌時之焦化之評價> <Evaluation of coking during UHT sterilization>
對將實施例及比較例所獲得之水中油型乳化油脂組合物50kg以100L/H之流速進行UHT殺菌處理(蒸汽注入：於142℃下保持4秒鐘)時的殺菌前後之保持壓之差量進行確認，將其結果作為UHT殺菌時之焦化之評價值。此時之評價基準如下。 The difference in holding pressure before and after sterilization when 50 kg of the oil-in-water emulsified oil and fat composition obtained in the examples and comparative examples was subjected to UHT sterilization treatment (steam injection: maintained at 142 ° C for 4 seconds) at a flow rate of 100 L / H The amount was confirmed, and the result was used as an evaluation value of coking during UHT sterilization. The evaluation criteria at this time are as follows.
◎：未達0.02MPa。 ：: Less than 0.02 MPa.
○：0.02MPa以上且未達0.04MPa。 ：: 0.02 MPa or more and less than 0.04 MPa.
△：0.04MPa以上且未達0.06MPa。 Δ: 0.04 MPa or more and less than 0.06 MPa.
×：0.06MPa以上。 ×: 0.06 MPa or more.
<攪拌複合奶油之耐熱保型性之評價> <Evaluation of heat-resistant shape retention property of agitated compound cream>
於霍巴特混合機(Hobart Japan股份有限公司製造之「N-50型(5夸脫)」)中，以實施例及比較例所獲得之水中油型乳化油脂組合物與起泡性水中油型乳化油脂組合物共計1000g及晶粒砂糖80g之比率進行混合，於2速攪拌條件(285rpm)下進行攪拌直至達到適合用於配飾之硬度，而獲得攪拌複合奶油。將所獲得之攪拌複合奶油裝入三角奶油包，利用出口為星形之口模(切口之個數為8個)於透明之聚乙烯杯容器中以高度6cm左右、底邊之直徑7cm左右、且儘量不產生空洞之方式一面打旋一面三棱錐狀地擠出40g，測定高度，此後，測定於15℃下保持24小時時之高度，並將初期之高度剩餘多少%作為耐熱保型性 之評價值。70%以上為有商品性，未達70%為無商品性，故而按照下述判定基準進行評價。再者，此處所謂適合用於配飾之硬度，係指如下硬度：將剛攪拌後之樣品放入容器中，此後，使用蠕變計(「RE2-33005S」，山電股份有限公司製造)，利用直徑16mm之圓柱狀柱塞，以速度5mm/s之速率穿入1cm時之最大荷重成為0.25~0.35N。 The oil-in-water emulsified oil and fat composition and the foaming water-in-oil type obtained in the Hobart mixer ("N-50 type (5 quart)" manufactured by Hobart Japan Co., Ltd. in Examples and Comparative Examples A total of 1000 g of emulsified oil and fat composition and 80 g of granulated sugar were mixed and stirred under a 2-speed stirring condition (285 rpm) until a hardness suitable for accessories was achieved, thereby obtaining a stirred composite cream. Put the obtained mixed compound cream into a triangle cream bag, and use a star-shaped mouth die (the number of cutouts is 8) in a transparent polyethylene cup container with a height of about 6 cm, a diameter of the bottom edge of about 7 cm, Extrude 40 g in a triangular pyramid shape while swirling while avoiding cavities as much as possible, and then measure the height. After that, measure the height when kept at 15 ° C for 24 hours, and use the remaining percentage of the initial height as the heat-resistant shape retention. The evaluation value. More than 70% is commercial, and less than 70% is non-commercial. Therefore, the evaluation is based on the following criteria. In addition, the hardness suitable for accessories here refers to the hardness: Put the sample just after being stirred into the container, and then use a creep meter ("RE2-33005S", manufactured by Yamaden Corporation), Using a cylindrical plunger with a diameter of 16mm, the maximum load when passing through 1cm at a speed of 5mm / s becomes 0.25 ~ 0.35N.
◎：90%~100%。 ◎: 90% to 100%.
○：80%以上且未達90%。 ○: 80% or more and less than 90%.
△：70%以上且未達80%。 △: 70% or more and less than 80%.
×：未達70%。 ×: Less than 70%.
<攪拌複合奶油之耐離水性之評價> <Evaluation of water resistance of agitated compound cream>
於霍巴特混合機(Hobart Japan股份有限公司製造之「N-50型(5夸脫)」)中，以實施例及比較例所獲得之水中油型乳化油脂組合物與起泡性水中油型乳化油脂組合物合計為1000g及晶粒砂糖80g之比率進行混合，於2速攪拌條件(285rpm)下進行攪拌直至達到適合用於配飾之硬度，而獲得攪拌複合奶油。將所獲得之攪拌複合奶油裝入三角奶油包，利用出口為星形之口模(切口之個數為8個)於透明中聚乙烯杯容器中以高度6cm左右、底邊之直徑7cm左右、且儘量不產生空洞之方式一面打旋一面三棱錐狀地擠出40g，測定於15℃下保持24小時時之離水量(g)，將自初期之擠入量離去多少%水作為耐離水性之評價值。未達3.0%為商品性優異，3.0%以上為缺乏商品性，故而按照下述判定基準進行評價。 The oil-in-water emulsified oil and fat composition and the foaming water-in-oil type obtained in the Hobart mixer ("N-50 type (5 quart)" manufactured by Hobart Japan Co., Ltd. in Examples and Comparative Examples The emulsified oil-fat composition was mixed at a ratio of 1000 g in total and 80 g of granulated sugar, and stirred under a 2-speed stirring condition (285 rpm) until a hardness suitable for accessories was achieved, to obtain a stirred composite cream. Put the obtained mixed compound cream into a triangle cream bag, and use a star-shaped mouth die (the number of cuts is 8) in a transparent polyethylene cup container with a height of about 6 cm, a diameter of the bottom edge of about 7 cm, And try to avoid cavitation as much as possible. Extrude 40 g in a triangular pyramid while rotating, and measure the amount of water (g) when it is kept at 15 ° C for 24 hours. Evaluation value of water. Less than 3.0% is excellent in commerciality, and 3.0% or more is lack of commerciality. Therefore, the evaluation was performed according to the following criteria.
◎：未達1.0% ◎: Less than 1.0%
○：1.0%以上且未達3.0% ○: 1.0% or more and less than 3.0%
△：3.0%以上且未達5.0% △: 3.0% or more and less than 5.0%
×：5.0%以上 ×: 5.0% or more
<攪拌複合奶油之乳之醇味之評價> <Evaluation of the mellow taste of the milk of the mixed compound cream>
請8名熟練之官能檢查員食用實施例及比較例所獲得之攪拌複合奶油並進行官能評價，將其平均而作為乳之醇味之評價結果。此時之評價基準如下。 Eight skilled sensory inspectors were asked to eat the agitated compound cream obtained in the examples and comparative examples and perform sensory evaluation, and averaged them as the evaluation results of the milk taste. The evaluation criteria at this time are as follows.
◎：可強烈地感覺到乳之醇香。 ：: The mellow taste of milk is strongly felt.
○：可感覺到乳之醇香。 ○: The mellow taste of milk is felt.
△：乳之醇香稍弱。 △: The milky aroma is slightly weak.
×：乳之醇香較弱。 ×: The milky aroma is weak.
<攪拌複合奶油之新鮮感之評價> <Evaluation of Freshness of Stirring Compound Cream>
請8名熟練之官能檢查員食用實施例及比較例所獲得之攪拌複合奶油並進行官能評價，將其平均而作為新鮮感之評價結果。此時之評價基準如下。 Eight skilled sensory inspectors were asked to take the blended compound cream obtained in the examples and comparative examples and perform sensory evaluation, and averaged them as the result of the freshness evaluation. The evaluation criteria at this time are as follows.
◎：可強烈地感覺到鮮奶油之新鮮感。 ：: Freshness of fresh cream can be strongly felt.
○：可感覺到鮮奶油之新鮮感。 ○: Freshness of fresh cream can be felt.
△：鮮奶油之新鮮感稍弱。 △: Freshness of fresh cream is slightly weak.
×：鮮奶油之新鮮感較弱。 ×: Freshness of fresh cream is weak.
(製造例1)棕櫚仁油酸脂與棕櫚油之無規酯交換油之製作 (Manufacturing Example 1) Production of random transesterified oil of palm kernel oleate and palm oil
將棕櫚仁油酸脂油55重量份及棕櫚油45重量份藉由使用甲醇鈉之化學觸媒法而進行無規酯交換，其後進行精製，而獲得上升熔點29℃之無規酯交換油1。 55 parts by weight of palm kernel oleic oil and 45 parts by weight of palm oil were subjected to random transesterification by a chemical catalyst method using sodium methoxide, and then refined to obtain a random transesterified oil having a rising melting point of 29 ° C. 1 .
(實施例1)水中油型乳化油脂組合物1之製作 (Example 1) Production of oil-in-water emulsified oil and fat composition 1
於棕櫚仁油(熔點27℃)20重量份、棕櫚仁氫化油(熔點36℃)4重量份、及無規酯交換油1(熔點29℃)6.0重量份中，添加大豆卵磷脂0.20重量份、及六甘油六硬脂酸酯(HLB 4.0)0.05重量份，於65℃下進行溶解而製成油相部。另一方面，將鮮乳(無脂乳固形物成分8.6重量%，水分87.7重量%)25.0重量份及脫脂乳粉(無脂乳固形物成分95.2重量%，水分4.1重量%)6重量份以最終與表1之組成相同之方式溶解於考 慮到蒸汽注入(蒸汽加熱步驟)中之水分增加量的量之60℃之熱水中而製作水相部。 0.20 parts by weight of soybean lecithin was added to 20 parts by weight of palm kernel oil (melting point 27 ° C), 4 parts by weight of palm kernel hydrogenated oil (melting point 36 ° C), and 6.0 parts by weight of random transesterified oil 1 (melting point 29 ° C). And 0.05 parts by weight of hexaglycerol hexastearate (HLB 4.0), which were dissolved at 65 ° C to prepare an oil phase portion. On the other hand, 25.0 parts by weight of fresh milk (8.6% by weight of solid milk-free solid content and 87.7% by weight of water) and 6 parts by weight of skim milk powder (95.2% by weight of non-fat milk solid content and 4.1% by weight of water) Finally dissolved in the same way as the composition of Table 1 The water phase portion was produced in consideration of the amount of the water increase in the steam injection (steam heating step) in hot water at 60 ° C.
將上述油相部添加於上述水相部進行20分鐘預乳化後，使用高周速旋轉式乳化機(M Technique(股份)製造之「CLEARMIX」)以周速31.4m/s之旋轉速度進行微細化，其後，使用高壓均質機以第1階段2MPa/第2階段1MPa之壓力進行處理，其後，使用平板式加熱機進行預加熱至90℃後，使用UHT殺菌機(蒸汽注入)於142℃下進行4秒鐘殺菌處理，其後於不進行蒸發冷卻之情況下使用平板式冷卻機冷卻至60℃，再次使用高壓均質機以第1階段15MPa/第2階段5MPa之壓力進行處理，其後，利用平板式冷卻機冷卻至5℃，將所得者填充於容器，而獲得水中油型乳化油脂組合物1。將所獲得之水中油型乳化油脂組合物1之油滴徑、黏度、原液穩定性、UHT殺菌處理時之焦化匯總於表1。 After adding the oil phase part to the water phase part for 20 minutes for pre-emulsification, use a high peripheral speed rotary emulsifier ("CLEARMIX" manufactured by M Technique (Stock Corporation)) to perform fine rotation at a peripheral speed of 31.4 m / s. After that, it was treated with a high-pressure homogenizer at a pressure of 2 MPa in the first stage / 1 MPa in the second stage. After that, it was pre-heated to 90 ° C using a flat-plate heater, and then UHT sterilizer (steam injection) was used at 142 It was sterilized at 4 ° C for 4 seconds, and then cooled to 60 ° C using a flat-plate cooler without evaporative cooling, and then treated again with a high-pressure homogenizer at a pressure of 15 MPa in the first stage / 5 MPa in the second stage. Then, it cooled to 5 degreeC with the flat-plate cooler, and filled the container with the obtained thing, and the oil-in-water type emulsified oil-fat composition 1 was obtained. The oil droplet diameter, viscosity, stock solution stability, and coking during UHT sterilization treatment of the obtained oil-in-water emulsified oil and fat composition 1 are summarized in Table 1.
(實施例2~16)水中油型乳化油脂組合物2~16之製作 (Examples 2 to 16) Production of oil-in-water emulsified oil and fat compositions 2 to 16
將水相部及油相部之組成設為如表1所示般，除此以外，以與實施例1相同之方式獲得水中油型乳化油脂組合物2~16。將所獲得之水中油型乳化油脂組合物2~16之油滴徑、黏度、原液穩定性、UHT殺菌處理時之焦化匯總於表1。 Except that the composition of the water phase part and the oil phase part was as shown in Table 1, it carried out similarly to Example 1, and obtained the oil-in-water type emulsified oil-fat composition 2-16. The oil droplet diameter, viscosity, stock solution stability, and coking during UHT sterilization of the obtained oil-in-water emulsified oil and fat compositions 2 to 16 are summarized in Table 1.
又，將實施例1~16之水中油型乳化油脂組合物中之油脂含量(X)及無脂乳固形物成分含量(Y)之合計量與卵磷脂含量(Z)之關係示於圖1。 In addition, the relationship between the total amount of the oil and fat content (X) and the non-fat milk solid content content (Y) and the lecithin content (Z) in the oil-in-water emulsified oil and fat compositions of Examples 1 to 16 is shown in FIG. 1 .
(實施例17)攪拌複合奶油之製作 (Example 17) Preparation of stirring compound cream
將實施例1所獲得之維持於5℃之水中油型乳化油脂組合物1：300g、作為起泡性水中油型乳化油脂組合物之鮮奶油(乳脂肪量45重量%)：700g及晶粒砂糖：80g混合，而獲得起泡性複合奶油。使用霍巴特混合機(Hobart Japan股份有限公司製造之「N-50型(5夸脫)」)，於2速攪拌條件(285rpm)下對上述起泡性複合奶油進行攪拌直至達到適合用於配飾之硬度，而獲得攪拌複合奶油。對所獲得之攪拌複合奶油之耐熱保型性、耐離水性、乳之醇味、新鮮感進行評價，並將其結果匯總於表2-1。 1: 300 g of oil-in-water emulsified oil and fat composition maintained at 5 ° C obtained in Example 1, fresh cream (45% by weight of milk fat) as a foaming oil-in-water emulsified oil and fat composition: 700 g and crystal grains Granulated sugar: 80 g are mixed to obtain a foaming compound cream. Using a Hobart mixer ("N-50 (5 quart)" manufactured by Hobart Japan Co., Ltd., stir the above foaming compound cream under 2 speed stirring conditions (285 rpm) until it is suitable for accessories The hardness is obtained while stirring the compound cream. The heat-resistant shape retention, water resistance, milky taste, and freshness of the obtained mixed compound cream were evaluated, and the results are summarized in Table 2-1.
(實施例18~32)攪拌複合奶油之製作 (Examples 18 to 32) Production of Stirring Compound Cream
於實施例17中，將水中油型乳化油脂組合物1代替為實施例2~16所獲得之水中油型乳化油脂組合物2~16，除此以外，以與實施例17相同之方式獲得攪拌複合奶油。對所獲得之攪拌複合奶油之耐熱保型性、耐離水性、乳之醇味、新鮮感進行評價，並將其結果匯總於表2-1。 In Example 17, the oil-in-water emulsified oil and fat composition 1 obtained in Examples 2 to 16 was used instead of the oil-in-water emulsified oil and fat composition 2 to 16 obtained in the same manner as in Example 17 except that stirring was obtained. Compound cream. The heat-resistant shape retention, water resistance, milky taste, and freshness of the obtained mixed compound cream were evaluated, and the results are summarized in Table 2-1.
(實施例33~39)攪拌複合奶油之製作 (Examples 33 to 39) Preparation of Stirring Compound Cream
於實施例17中，將水中油型乳化油脂組合物及鮮奶油變更為如表2-2所示般，除此以外，以與實施例17相同之方式獲得攪拌複合奶油。對所獲得之攪拌複合奶油之耐熱保型性、耐離水性、乳之醇味、新鮮感進行評價，並將其結果匯總於表2-2。 In Example 17, the stirred composite cream was obtained in the same manner as in Example 17 except that the oil-in-water emulsified oil and fat composition and fresh cream were changed as shown in Table 2-2. The heat-resistant shape retention, water resistance, milky taste, and freshness of the obtained mixed compound cream were evaluated, and the results are summarized in Table 2-2.
(比較例1~15)水中油型乳化油脂組合物17~31之製作 (Comparative Examples 1 to 15) Production of oil-in-water emulsified oil and fat compositions 17 to 31
將水相部及油相部之組成變更為如表3所示般，除此以外，以與實施例1相同之方式獲得水中油型乳化油脂組合物17~31。將所獲得之水中油型乳化油脂組合物17~31之油滴徑、黏度、原液穩定性、UHT殺菌處理時之焦化匯總於表3。 Except having changed the composition of the water phase part and the oil phase part as shown in Table 3, it carried out similarly to Example 1, and obtained the oil-in-water type emulsified oil-fat composition 17-31. The oil drop diameter, viscosity, stock solution stability, and coking during UHT sterilization treatment of the obtained oil-in-water emulsified oil and fat composition 17 to 31 are summarized in Table 3.
又，將比較例1~15之水中油型乳化油脂組合物中之油脂含量(X)及無脂乳固形物成分含量(Y)之合計量與卵磷脂含量(Z)之關係示於圖2。 In addition, the relationship between the total amount of the fat content (X) and the fat-free milk solid content content (Y) and the lecithin content (Z) in the oil-in-water emulsified oil and fat compositions of Comparative Examples 1 to 15 is shown in FIG. .
(比較例16~26)攪拌複合奶油之製作 (Comparative Examples 16 to 26) Preparation of Stirring Compound Cream
於實施例17中，將水中油型乳化油脂組合物1代替為比較例1~3、6~12、14所獲得之水中油型乳化油脂組合物17~19、22~28、30，除此以外，以與實施例17相同之方式獲得攪拌複合奶油。對所獲得之攪拌複合奶油之耐熱保型性、耐離水性、乳之醇味、新鮮感進行評價，並將其結果匯總於表4-1。再者，關於比較例4、5、13及15所獲得之水中油型乳化油脂組合物20、21、29及31，由於UHT殺菌時發生了焦化，故而未進行攪拌複合奶油狀態下之評價。 In Example 17, the oil-in-water emulsified oil and fat composition 1 was replaced by the oil-in-water emulsified oil and fat composition 17 to 19, 22 to 28, and 30 obtained in Comparative Examples 1 to 3, 6 to 12, and 14, Other than that, a stirred composite cream was obtained in the same manner as in Example 17. The heat-resistant shape retention, water resistance, milky taste, and freshness of the obtained mixed compound cream were evaluated, and the results are summarized in Table 4-1. In addition, regarding the oil-in-water emulsified oil-fat compositions 20, 21, 29, and 31 obtained in Comparative Examples 4, 5, 13, and 15, since coking occurred during UHT sterilization, evaluation in a state of agitated composite cream was not performed.
(比較例27~30)攪拌複合奶油之製作 (Comparative Examples 27 ~ 30) Production of Stirring Compound Cream
於實施例17中，將水中油型乳化油脂組合物及鮮奶油變更為如表4-2所示般，除此以外，以與實施例17相同之方式獲得攪拌複合奶油。對所獲得之攪拌複合奶油之耐熱保型性、耐離水性、乳之醇味、新鮮感進行評價，並將其結果匯總於表4-2。 In Example 17, the agitated composite cream was obtained in the same manner as in Example 17 except that the oil-in-water emulsified oil and fat composition and fresh cream were changed as shown in Table 4-2. The heat-resistant shape retention, water resistance, milky taste, and freshness of the obtained mixed compound cream were evaluated, and the results are summarized in Table 4-2.
根據以上結果，於水中油型乳化油脂組合物中，若不使用鮮乳而無脂乳固形物成分含量較少，則原液穩定性變差。又，於水中油型乳化油脂組合物之油脂含量(X)+無脂乳固形物成分含量(Y)之合計量過多之情形、或於水中油型乳化油脂組合物中未將卵磷脂與鮮乳併用之情形時，UHT殺菌時容易發生焦化。又，可知：若水中油型乳化油脂組合物之卵磷脂含量較少、或合成乳化劑含量較多、或油脂含量(X)+無脂乳固形物成分含量(Y)之合計量較少、或鮮乳之含量過多，則攪拌複合奶油之耐離水性變差。又，可知：若水中油型乳化油脂組合物之鮮乳之含量過少、或卵磷脂含量過多，則攪拌複合奶油之風味變差。 Based on the above results, in a water-in-oil type emulsified oil and fat composition, if fresh milk is not used and the content of solid matter in the non-fat milk is small, the stability of the stock solution is deteriorated. In addition, when the total oil content (X) + non-fat milk solid content content (Y) of the oil-in-water emulsified oil and fat composition is excessive, or lecithin and fresh are not added to the oil-in-water emulsified oil and fat composition. When milk is used in combination, coking is liable to occur during UHT sterilization. In addition, it can be seen that if the content of lecithin in the oil-in-water emulsified oil and fat composition is small, or the content of synthetic emulsifier is large, or the total amount of oil and fat content (X) + non-fat milk solid content component (Y) is small, or If the content of fresh milk is too much, the water resistance of the mixed compound cream will deteriorate. In addition, it was found that if the content of fresh milk in the oil-in-water emulsified oil and fat composition is too small, or the content of lecithin is too large, the flavor of the agitated compound cream will deteriorate.
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