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Oil-in-water emulsion containing lactic acid fermented emulsion

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

Active Publication Date: 2014-10-01
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 fermented emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

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

[0056] Evaluation methods of 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: A B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) was used to measure the viscosity of the oil-in-water emulsion using the 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 it was confirmed whether plasticization occurred while stirring for 5 minutes.

[0060] Evaluation method when foaming oil-in-water emulsion

[0061] (1) whipping time: use Hobart mixer (model: ...

experiment example 1

[0081] Mix 12.0 parts of medium heat skimmed milk powder (manufactured by YOTSUBA Co., Ltd.) with 76.0 parts of water at 40°C, then add 12.0 parts of rapeseed hardened oil, heat while stirring with a homomixer, and carry out 30 at 70°C Minute pre-emulsification, followed by homogenization with a homogenizer under a pressure of 10MPa, and rapid cooling to 20°C to prepare an oil-in-water emulsion. The composition of this emulsion is 12.1 wt% fat, 4.1 wt% milk protein, and 76.6 wt% water. Add 1 part of lactic acid bacteria starter (mixed bacteria of Streptococcus salivarius subsp. When the time point becomes 4.4, it is rapidly cooled to 5° C. to stop the fermentation. Next, this fermented product was immediately heat-sterilized at 80° C. for 10 minutes, and then rapidly cooled to 5° C. to obtain “lactic acid fermented emulsion 1” of Experimental Example 1. This "lactic acid fermented emulsion 1" had a pH of 4.5 after sterilization and cooling. The formulations and results are ...

experiment example 2

[0083] Except for changing 12.0 parts of medium-calorie skimmed milk powder (manufactured by YOTSUBA Co., Ltd.) to 12.0 parts of low-calorie skimmed milk powder (manufactured by YOTSUBA Co., Ltd.), the rest were carried out according to the method of Experimental Example 1, and the results of Experimental Example 2 were obtained. "Lactic Acid Fermentation Emulsion 2". This "lactic acid fermented emulsion 2" had a pH 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 fermented emulsion, and more particularly, the emulsion relates to a foamable oil-in-water emulsion. Background technique [0002] When it is desired to impart a rich milk flavor and body taste to an oil-in-water emulsion, especially a foamable oil-in-water emulsion, conventionally, fresh cream, butter, whole milk powder, skim milk powder, etc. are used or Do this by adding dairy flavors. [0003] For example, Patent Document 1 proposes a method for producing flavors of dairy products, which is characterized in that a recovered aroma (aroma material) obtained from milk and / or dairy products 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 an essence has a problem that a large amount of milk flavor is added to impair the natural flavor. [0004] Patent Do...

Claims

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Application Information

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Patent Type & Authority Patents(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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