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Oil-in-water emulsion containing lactic acid fermentation emulsion

A technology of oil-in-water emulsion and lactic acid fermentation, which is applied in the production/processing of edible oil/fat, edible oil/fat phase, and edible oil/fat, and can solve resource constraints, cost usage restrictions, and complicated steps, etc. problem, to achieve the effect of rich milk flavor and mellow taste

Active Publication Date: 2012-01-18
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two methods have certain effects, but there is a problem that the lipoprotein complex must be prepared separately and the steps are complicated
[0005] In addition, if conventional dairy products such as fresh cream, butter, whole milk powder, and skimmed milk powder are used in large quantities, rich milk flavor and mellow taste can be expected, but there are limitations in the amount of use in terms of resource constraints and costs. limit

Method used

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  • Oil-in-water emulsion containing lactic acid fermentation emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0055] Hereinafter, the present invention will be described in more detail through the examples of the present invention, but the gist of the present invention is not limited by the following examples. In addition, in the Example, "%" and "part" both represent a weight basis.

[0056] Evaluation method for oil-in-water emulsions.

[0057] The viscosity of the oil-in-water emulsion and the plasticization test (stability of the oil-in-water emulsion) were evaluated.

[0058] Viscosity: The viscosity of the oil-in-water emulsion was measured using a Brookfield viscometer (manufactured by Tokyo Keiki Co., Ltd.) using a No. 2 rotor under the condition of 60 rpm.

[0059] Plasticization test: 50 g of the oil-in-water emulsion was placed in a 100-ml volume beaker, kept at 20° C. for 2 hours, and then stirred for 5 minutes to confirm whether or not plasticization occurred.

[0060] Evaluation method when oil-in-water emulsion is foamed

[0061] (1) whipping time: whipping 1 kg of t...

experiment example 1

[0081] 12.0 parts of medium heat skimmed milk powder (manufactured by YOTSUBA Co., Ltd.) was mixed with 76.0 parts of water at 40°C, and then 12.0 parts of hardened rapeseed oil was added, and heated while stirring with a homomixer, and carried out at 70°C for 30 It was pre-emulsified in 10 minutes, then homogenized with a homogenizer under a pressure of 10 MPa, and rapidly cooled to 20° C. to prepare an oil-in-water emulsion. The composition of this emulsion was 12.1 wt% oil, 4.1 wt% milk protein, and 76.6 wt% water. To 100 parts of the emulsion thus obtained, 1 part of a lactic acid bacteria starter (mixed bacteria of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) manufactured by Christian Hansen was added, and the fermentation was carried out at 40°C. The time point at 4.4 was rapidly cooled to 5°C to stop fermentation. Next, this fermentation product was immediately heat-sterilized at 80° C. for 10 minutes, and then rapidly c...

experiment example 2

[0083] The method of Experimental Example 1 was carried out except that 12.0 parts of medium-calorie skim milk powder (manufactured by YOTSUBA Co., Ltd.) was changed to 12.0 parts of low-calorie skim milk powder (manufactured by YOTSUBA Co., Ltd.), and the method of Experimental Example 2 was obtained. "Lactic acid fermentation emulsion 2". This "lactic acid fermentation emulsion 2" had a pH value of 4.5 after sterilization and cooling.

[0084] The formulations and results are summarized in Table 1.

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Abstract

Provided are an oil-in-water emulsion, and in particular a foaming oil-in-water emulsion, having sufficient milk flavor and body taste while using a minimal amount of milk product such as fresh cream, butter, whole powdered milk, or nonfat dry milk. Additionally, provided are an oil-in-water emulsion, and in particular a foaming oil-in-water emulsion which has a more abundant milk flavor and body taste when the same amount of milk product such as fresh cream, butter, whole powdered milk, or nonfat dry milk is used. This oil-in-water emulsion uses a specific lactic acid fermentation emulsion which contains fat and oil, nonfat milk solid, and water, and for which the amount of oil and fat is 4.5-35.0 wt% and the amount of milk protein is 2.5-11.0 wt%, wherein the lactic acid bacterium used by the lactic acid fermentation emulsion is a combination of the streptococcus family and the lactobacillus family, the amount of oil and fat is 15-50 wt%, and the amount of nonfat milk solid is 0.5-12.0 wt%.

Description

technical field [0001] The present invention relates to an oil-in-water emulsion containing a lactic acid fermentation emulsion, and more particularly, the emulsion relates to a foamable oil-in-water emulsion. Background technique [0002] When it is desired to impart rich milk flavor and body taste to oil-in-water emulsions, especially foamable oil-in-water emulsions, conventionally, fresh cream, butter, whole milk powder, skimmed milk powder, etc., or This is achieved by adding dairy flavors. [0003] For example, Patent Document 1 proposes a method for producing a dairy essence, which is characterized in that a recovered aroma material obtained from milk and / or a dairy product as a raw material by an aroma recovery method is adsorbed to an organic polymer adsorbent , followed by desorption with a desorption solvent. Such a method of using a flavor has a problem that adding a large amount of milk flavor would impair the natural flavor. [0004] Patent Document 2 propose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00
CPCA23D7/02
Inventor 伊藤一孝山口幸宏辻井设夫桐山俊夫
Owner FUJI OIL CO LTD
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