JP2001321075A - Oil-in-water emulsified composition and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified composition having excellent flavor, enabling much dietary fiber to be taken because of containing alginate as water-soluble dietary fiber, capable of suppressing aggregation or scorching due to the heat denaturation of a protein produced during undergoing sterilizing treatment, in particular, TST sterilization or UHT sterilization (ultrahigh- temperature instantaneous sterilization) even if decreased the use of various kinds of sequestering agents, and causing no contamination of scorched products or aggregates into the product. SOLUTION: This oil-in-water emulsified composition comprises water, oil and fat, milk protein and/or yolk protein, low-viscosity alginate, and calcium.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition containing alginate, which is a water-soluble dietary fiber, and a method for producing the same.

[0002]

2. Description of the Related Art Recently,
Foods containing water-soluble dietary fiber have attracted attention. This is because the effects of water-soluble dietary fiber, such as indigestibility, low calorie, intestinal control, defecation promoting action, toxic substance excretion action, carbohydrate absorption regulation action, cholesterol absorption suppression action, and stability, etc., are the latest health. This is probably due to the fact that the boom and clever advertisements were synonymous with women and many consumers. At present, despite the fact that many dietary fibers are known and many dietary fibers are also known as a water-soluble dietary fiber, consumers containing alginate as a water-soluble dietary fiber are unexpectedly diversifying. There are few oil-in-water emulsions that adequately meet the needs of (1). The reason is that it is easy to secure the raw material for alginate and it is excellent in safety, but it has high reactivity with divalent metal ions other than magnesium and mercury, and gels instantaneously. This is probably because it is difficult to use it in a type emulsion.

[0003] Further, in the conventional oil-in-water type emulsified composition, phosphoric acid is used in order to suppress aggregation and scorching due to heat denaturation of proteins generated during sterilization and sterilization, particularly HTST sterilization and UHT sterilization (ultra-high temperature flash sterilization). Various sequestering agents such as salts were added.

[0004] Unless these various sequestering agents are added, insoluble substances adhere during the production process due to thermal denaturation of the protein, which makes continuous production difficult, and aggregates and burns are mixed in the product. Conventionally, use of various sequestering agents has been indispensable for producing an oil-in-water emulsion composition, particularly a milk replacement emulsion composition, since the commercial value is impaired. However, there are problems such as impairing the original flavor of food due to its own aroma and bitterness, and consumers tend to be required to reduce the amount of various sequestering agents used.

[0005] In this context, Japanese Patent Application Laid-Open No. 2-312542 discloses a beverage containing a low-viscosity decomposition product of alginic acids and soymilk. This publication aims to provide a health drink containing dietary fiber by containing a low-viscosity decomposition product of alginic acids and soy milk. However, since it is a health drink, it was not possible to obtain a good drink in terms of taste and flavor. Also, JP-A-2-303468.
Japanese Patent Application Publication No. JP-A-2005-115139 discloses an alginic acid beverage and a method for producing the same. This publication aims to provide a beverage containing a large amount of dietary fiber by containing a low-viscosity decomposition product of alginic acids. However, it did not provide an oil-in-water emulsion composition containing fats and oils.

[0006] Accordingly, an object of the present invention is to provide a dietary fiber that contains alginate, which is a water-soluble dietary fiber, so that a large amount of dietary fiber can be ingested. In particular, to provide an oil-in-water emulsified composition having a good taste that suppresses aggregation and scorching due to heat denaturation of proteins generated during HTST sterilization and UHT sterilization (ultra-high-temperature instant sterilization) treatment, and in which burns and aggregates are not mixed into products. It is in.

[0007]

The object of the present invention is to provide an oil-in-water emulsion composition containing water, fats and oils, milk protein and / or egg yolk protein, low-viscosity alginates and calcium. It has been achieved. Further, the present invention provides a method for producing the above-mentioned oil-in-water emulsion composition of the present invention, which comprises emulsifying an aqueous phase containing milk protein and / or egg yolk protein, a low-viscosity alginate, and calcium, and an oil phase. The present invention provides a method for producing an oil-in-water emulsion composition, which comprises sterilizing or sterilizing the obtained emulsion, and cooling.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the oil-in-water emulsion composition of the present invention and a method for producing the same will be described in detail. The milk protein used in the present invention is not particularly limited, and includes, for example, milk proteins such as β-lactoglobulin, α-lactoglobulin, serum albumin, and casein. In the present invention, as the milk protein, a food material containing milk protein may be used, for example, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle milk, partially skim milk, skim milk, Processed milk, cream, butter,
Cheese, concentrated whey, ice creams, concentrated milk, skim-free concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder,
Whey powder, protein-enriched whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria drinks, milk drinks, calcium caseinate, sodium caseinate, whey protein concentrate, total milk protein, and the like. In the present invention, one or more selected from these milk proteins can be used. The content of the milk protein is preferably 0.1 to 10% by weight in the oil-in-water emulsion composition,
More preferably, it is 0.1 to 5% by weight.

The yolk protein used in the present invention includes low-density lipoprotein, high-density lipoprotein, rivetin, and phosvitin, and liquid yolk containing yolk protein, frozen yolk, yolk powder, enzyme-treated yolk, and the like are used. You can also. In the present invention, one or more selected from these egg yolk proteins can be used. The content of the egg yolk protein in the oil-in-water emulsion composition is preferably 0.1 to 10% by weight, more preferably 0.1 to 5% by weight, and most preferably 0.1 to 3% by weight.

In the present invention, the above milk protein and the above egg yolk protein may be used in combination. However, it is preferable to use only the above egg yolk protein, and most preferably to use only the above milk protein.

The low-viscosity alginates used in the present invention are preferably those obtained by hydrolyzing alginates extracted and purified from brown algae such as kelp by acid treatment to reduce the molecular weight. As the low-viscosity alginate, a 10% by weight aqueous solution of the low-viscosity alginate was used by using a B-type viscometer.
1 to 700 P when measured under the conditions of ° C and 30 rpm.
Those having a viscosity of a · s are preferable, those having a viscosity of 1 to 100 Pa · s are more preferable, and those having a viscosity of 1 to 60 Pa · s are most preferable.

The saccharides constituting the low-viscosity alginate may be either low-viscosity alginates containing a large amount of guluronic acid or low-viscosity alginates containing a large amount of mannuronic acid. Preferably, the constituent ratio of the guluronic acid is 60% by weight or more. Certain low viscosity alginates are good. The content of the low-viscosity alginate is preferably 0.1 to 8 in the oil-in-water emulsion composition.
%, More preferably 0.2 to 3% by weight.

The calcium used in the present invention is contained in the form of a calcium-containing food material such as a calcium preparation, skim milk powder, whole milk powder, whey powder, and milk. The content of the above calcium is preferably 0.01 to 1% by weight, more preferably 0.02 to 0.5% by weight, in the oil-in-water emulsion composition.

Although the content of water is not particularly limited, it is preferably 25 to 98% by weight, more preferably 40 to 90% by weight in the oil-in-water emulsion composition.

The oils and fats used in the present invention are not particularly restricted but include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, cocoa oil, safflower oil and milk fat. Various vegetable oils such as beef tallow, lard, fish oil, whale oil, etc., animal fats and oils, and processed fats and oils which have been subjected to one or more treatments from hydrogenation, fractionation and transesterification, and whole fat powdered milk, sweetened whole fat powder Food materials containing fats and oils such as milk are exemplified. In the present invention, one or more kinds selected from these fats and oils can be used. The content of the above fats and oils is preferably 1 to 50% by weight, more preferably 5 to 20% by weight in the oil-in-water emulsion composition.

In the present invention, if necessary, sequestering agents, emulsifiers, saccharides, sugar alcohols, starch, flour, inorganic and organic acid salts, gelling agents other than alginate, dairy products, egg products, cacao and cocoa products , Coffee and coffee products, other various food materials in general, flavoring components such as flavors and seasonings, coloring agents, preservatives, antioxidants, pH adjusters, and the like. The compounding amount of these components is preferably 35% by weight or less in the oil-in-water emulsion composition of the present invention.

The above sequestering agents block calcium ions, magnesium ions, iron ions, and the like. Examples thereof include tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, and metaphosphate. Examples include various phosphates such as potassium, sodium ultrapolyphosphate and potassium tertiary phosphate; organic acid salts such as citrate and tartaric acid; and inorganic salts such as carbonate. Further, these sequestering agents may be contained in the form of a food material. In the present invention, one or more selected from these various sequestering agents can be used according to the purpose.

The content of the sequestering agent is preferably 0 to 0.1% by weight, more preferably 0 to 0.05% by weight, in the oil-in-water emulsion composition. Since the sequestering agent itself impairs the original flavor of the food due to its own aroma and bitterness, it is most preferably not used in the oil-in-water emulsion composition of the present invention.

As the above-mentioned emulsifier, an emulsifier such as lecithin or a synthetic emulsifier shown below can be used. Synthetic emulsifiers include glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin acetate Fatty acid esters,
Polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like can be mentioned. However, in the oil-in-water emulsion composition of the present invention, it is preferable not to use the above-mentioned synthetic emulsifier, and more preferably not to use an emulsifier, in the sense of responding to the flavor and the natural tendency spread among consumers. Good.

Next, an example of a preferred method for producing the oil-in-water emulsion composition of the present invention will be described. First, an aqueous phase in which the milk protein and / or the egg yolk protein, the low-viscosity alginate, the calcium, and if necessary, other thickening polysaccharides, a water-soluble emulsifier, and a water-soluble flavor are dissolved, and an oil phase. Is preliminarily emulsified at about 50 to 75 ° C. Next, the obtained pre-emulsion is sterilized or sterilized. Sterilization or sterilization of this pre-emulsified product is performed by UHT, HTST, batch, retort, micro, etc. using direct heating type such as injection type, infusion type, etc., or indirect heating type such as plate type, tuber type, scraping type etc. Heat sterilization such as a wave, heat sterilization treatment, or heat cooking such as open flame can be performed. In addition, homogenization may be performed before or after the sterilization or sterilization treatment with a homogenizer. After sterilization or sterilization, the oil-in-water emulsion composition of the present invention is obtained by cooling to about 2 to 10 ° C.

The oil-in-water emulsion composition of the present invention can be used for various foods as a milk replacement emulsion composition or a cheese replacement composition. For example, creams such as custard cream, white cream, whipped cream, bavarois, etc. It is used for kneading desserts, pastes such as flower pastes, mayonnaise, other dressings, cheese-like foods, bread, confectionery, ham, sausage and other processed foods, and as filling materials, topping materials, spreads, and the like. Further, the oil-in-water emulsion composition of the present invention may be stored in a refrigerated state (0 to 15 ° C.) or a frozen state (−18 ° C. or lower) as necessary.

[0022]

The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

(Examples 1 and 2 and Comparative Examples 1 and 2) According to the formulations shown in Tables 1 and 2 below, foamable oil-in-water emulsion compositions were produced by the following method. The temperature of the water is raised to 60 ° C., and while stirring, palm oil is added to an aqueous phase prepared by dissolving sodium hexametaphosphate, low-viscosity alginates, skim milk powder, liquid egg yolk and sucrose fatty acid ester, and preparing at 60 ° C. Emulsified. The obtained pre-emulsion was adjusted to 60 ° C.
After homogenizing at a pressure of 5 MPa, the mixture was sterilized at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) for 4 seconds, homogenized again at a pressure of 5 MPa, and cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion composition. The evaluation of the obtained foamable oil-in-water emulsion composition is shown in Tables 1 and 2 below. (Evaluation method) Precipitate: foaming oil-in-water emulsion composition at 3000 rpm,
Centrifuged for 20 minutes and generated precipitate amount-: none +: 0.001 to foamable oil-in-water emulsion composition
Less than 0.005% by weight ++: 0.005% by weight or more based on the foamable oil-in-water emulsion composition Flavor: ○: Good △: Acceptable ×: Not possible

(Example 3 and Comparative Examples 3 and 4) According to the composition shown in Table 3 below, custard cream was produced by the following method. The temperature of the water is raised to 60 ° C., and while stirring, palm oil in which lecithin is dispersed is added to an aqueous phase prepared by dissolving sodium hexametaphosphate, low-viscosity alginates, alginate, skim milk powder, corn starch and liquid egg yolk. Pre-emulsified at 60 ° C. The obtained preliminary emulsified product is
After the temperature of the pre-emulsified product was adjusted to 10 ° C. and homogenized at a pressure of 10 MPa, the pre-emulsion was heated to 100 ° C. using a scraping type heat exchanger (1200 rpm). After cooling this to 5 ° C,
Aging was performed for 24 hours to obtain an oil-in-water emulsified custard cream. The evaluation of the obtained custard cream is shown in Table 3 below. (Evaluation method) Deposits: The apparatus is disassembled after the sterilization treatment, and the amount of burnt and aggregated substances adhering to the line −: None +: 0.001 to 0.00 with respect to custard cream
Less than 5% by weight ++: 0.005% by weight or more based on custard cream Flavor: ○: Good △: Acceptable ×: Not possible

[0025]

[Table 1]

[0026]

[Table 2]

[0027]

[Table 3]

[0028]

The oil-in-water emulsion composition of the present invention contains alginate, which is a water-soluble dietary fiber, so that a large amount of dietary fiber can be ingested and the use of various sequestering agents can be reduced. Also sterilization and sterilization, especially HTST sterilization and U
Aggregation and scorching due to thermal denaturation of proteins generated during HT sterilization (ultra-high-temperature instant sterilization) treatment are suppressed, and the product has a good flavor without scorching or aggregation.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yasuo Okutomi 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Co., Ltd. F-term (reference) 4B018 MD04 MD14 MD20 MD38 ME01 MF02 4B026 DC05 DL01 DL03 DL04 DX04

Claims (4)

[Claims] 1. An oil-in-water emulsified composition containing water, fat, milk protein and / or egg yolk protein, low-viscosity alginate, and calcium. 2. The method according to claim 1, wherein the low-viscosity alginate is 1 to 700.
The oil-in-water emulsion composition according to claim 1, which has a viscosity of Pa · s. 3. The oil-in-water emulsion composition according to claim 1, further comprising 0 to 0.1% by weight of a sequestering agent. 4. An emulsifying method of emulsifying an aqueous phase to which milk protein and / or egg yolk protein, a low-viscosity alginate and calcium are added, and an oil phase, sterilizing or sterilizing the obtained emulsion, and cooling. A method for producing an oil-in-water emulsion composition, which is characterized by the following.