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Oil-in-Water Emulsion with Improved Milk Flavor Using Calcium Ions
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An oil-in-water type and emulsified technology, applied in the direction of edible oil/fat, edible oil/fat phase, application, etc., can solve the problems of low versatility, increase calcium flavor effect, etc., and achieve the effect of enhancing milk taste
Inactive Publication Date: 2011-12-21
FUJI OIL CO LTD
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Problems solved by technology
[0003] However, in order to achieve this problem, as described in claim 1, a special milk component with a reduced amount of calcium is required, in which "the calcium content in the solid content of skim milk is adjusted to 200 to 950 mg% by weight", and " Phospholipids from milk”, with little versatility
Patent Document 1 describes that the calcium content in the skim milk solid content of common skim milk powder is 1100 mg wt %, and it is also known that the key to the effect is "adjusting the calcium content to 200 to 950 mg wt %" to obtain good results, But there is no statement about the flavor effect of adding calcium
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Embodiment 1
[0039] "Example 1, Comparative Examples 1-4"
[0040] An oil-in-water emulsion was prepared by adding various salts in the form of chlorides in molar amounts equivalent to each metal. Check the flavor.
Embodiment (1
[0066] "Examples (1) to 2, Comparative Example 5"
[0067] As shown in Table 3, oil-in-water emulsions were prepared and evaluated using various calcium salts. The preparation method and evaluation method were the same as those in Test 1. The results are shown in Table 4.
[0070] As calcium lactate, "food additive calcium lactate" manufactured by Kishida Chemical Co., Ltd. was used.
[0071] As calcium carbonate, "Uichiru SSS" manufactured by Kunimitsu Flour Industry Co., Ltd. was used.
[0072] The impact result of the kind of table 4 calcium
[0073]
[0074] As shown in Table 4, among calcium salts, calcium lactate and calcium chloride which are water-soluble calcium salts are preferable. As shown in Table 3, in Comparative Example 5 using the poorly soluble calcium salt calciumcarbonate, the amount of calcium ions in the water phase portion was low, and the effect was estimated to be poor. When the addition amo...
Embodiment (2
[0076] "Examples (2) to 4, Comparative Example 6"
[0077] As shown in Table 5, the amount of calcium was changed, and the oil-in-water emulsion was prepared and evaluated. The preparation method and evaluation method are the same as in Test 1. The results are shown in Table 6.
[0080] The impact result of table 6 calcium content
[0081]
[0082] As shown in Table 6, the calcium ion contained in the water phase part after centrifugation was 30-100 mg / 100g, and the oil-in-water emulsion of preferable flavor was obtained.
[0083] Experiment 4: Research on various molten salts, etc.
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Abstract
Disclosed is an oil-in-water-type emulsion product having a milk flavor which is improved at lower cost and in a convenient manner. Specifically disclosed is a foaming oil-in-water-type emulsion which contains a milk-derived protein in an amount of 0.5 to 3% by weight, is so governed that the concentration of calcium ions in an aqueous phase produced by centrifuging the emulsion can become 30 to 100 mg / 100 g, and has an oil-and-fat content of 15 to 50% by weight. It becomes possible to produce a product having an improved milk flavor at lower cost and in a convenient manner.
Description
technical field [0001] The present invention relates to an oil-in-water emulsion in which milk flavor has been improved by utilizing calcium ions. Background technique [0002] Various oil-in-water emulsions using vegetable fats and oils are commercially available, and various researches are being conducted to further improve the flavor. Claim 1 of Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2000-333602) describes "an oil-in-water emulsified oil composition characterized in that it consists of 20 to 50% by weight of an oil phase and 50% by weight of an aqueous phase. An oil-in-water emulsified fat composition with a composition of ~80% by weight, which contains milk components and milk-derived phospholipids whose calcium content in the solid content of skim milk is adjusted to 200-950 mg% by weight.". It is described that "without adding emulsifiers, salts such as citrates and phosphates, caseinates, etc., an oil-in-water emulsified fat composi...
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