Production method for foamable oil-in-water type emulsified product

Abstract

To provide a foamable oil-in-water type emulsified product, which is a high-solids product which contains a saccharide, having desired both stability of the emulsified product and whipping performance.SOLUTION: A foamable oil-in-water type emulsified product is produced by: blending 5-40 wt.% saccharide, as emulsifier 0.01 wt.% or more in total of polyglyceryl fatty acid ester with HLB 3.5 or less and / or sucrose fatty acid ester, and 0.005 wt.% or more of a thickening polysaccharide; and setting the final cooling temperature in the cooling step to 8-27°C. The foamable oil-in-water type emulsified product with desired quality and whipped cream can be obtained even though a mixed amount of hardening oil is less than 1 wt.% or further 0%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a foamable oil-in-water emulsion. [Background technology]

[0002] Foaming oil-in-water emulsions are primarily made from fats and oils, dairy ingredients, water, and emulsifiers, and are whipped after mixing with sugars and flavorings. They are primarily used in confectionery and bread making as whipped cream. For bread and pastries distributed at room temperature, a certain amount of sugar is often added to lower the water activity and improve shelf life. Foaming oil-in-water emulsions containing sugars can also be used simply by whipping, which reduces the labor required for the process, and are therefore also used in the production of chilled and refrigerated pastries. However, because foaming oil-in-water emulsions containing sugars have a high solids content, emulsion stability becomes an issue.

[0003] Hydrogenated oils have primarily been used to provide stability to high solids foaming oil-in-water emulsions. For example, Patent Document 1 is an application relating to a foamable oil-in-water emulsion composition containing 30% by weight or more of sugar and / or sugar alcohol as solids in the aqueous phase, and discloses a formulation containing 22 parts of hydrogenated palm kernel oil and 2 parts of hydrogenated palm oil. However, the inclusion of hydrogenated oils poses the problem of poor melt-in-the-mouth texture. Furthermore, particularly in recent years, there has been a trend to avoid consuming hydrogenated oils as much as possible due to health concerns.

[0004] Regarding foamable oil-in-water emulsions with a high sugar and solid content, the following techniques are known, for example. Patent Document 2 discloses a foamable oil-in-water emulsion characterized by having oils, proteins, and sugars as its main ingredients, a total solid content of 45 to 70% by weight, and containing lactose- and decalcified milk solids (total milk protein, milk protein concentrate). Patent Document 3 addresses the issue of quality stability at room temperature of a sugar-containing foamable oil-in-water emulsion, and discloses a formulation containing a thickening polysaccharide, succinoglycan, and a water-soluble cellulose ether.

[0005] According to Non-Patent Document 1, a typical method for producing a foamable oil-in-water emulsion is as follows. Weighing raw materials → Heating and dissolving (65°C) → Pre-emulsifying by stirring → HTST sterilization → Homogenizer processing → Cooling (below 10°C) → Aging (approximately 5°C) → Filling → Refrigeration → Shipping It also states that the aging time from cooling to filling is about 20 hours.

[0006] Patent Document 4 addresses the issue of improving the stability of a foamable oil-in-water emulsion composition after whipping, and is an application characterized by setting the final cooling temperature in the cooling step to 15 to 30° C. As an example, it discloses a formulation containing a total of 42 parts of glucose and sugar alcohol, and emulsifiers including oleic acid monoglyceride, sucrose fatty acid ester (HLB=11), and polyglycerin fatty acid ester (HLB=13).

[0007] Patent Document 5 is an invention that aims to produce a foamable oil-in-water emulsion that is of good quality and has excellent production efficiency, and discloses a production process in which the emulsion is rapidly cooled to 1 to 20°C in a cold flow path with a cooling capacity of 5°C / min or more, and then the temperature is controlled to ((product temperature at the time of rapid cooling) + (0 to 8°C)).

[0008] Patent Document 6 aims to produce a cream with excellent emulsion stability, and discloses a production method characterized by first cooling the cream to 7°C to 25°C in a cooling process after heat sterilization, holding the temperature for 1 to 30 minutes, and then cooling the cream to 3°C to 5°C. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 9-275923 [Patent Document 2] Patent No. 5609113 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-189720 [Patent Document 4] Japanese Patent Application Laid-Open No. 2000-300199 [Patent Document 5] Patent No. 5899775 [Patent Document 6] Japanese Patent Application Laid-Open No. 2006-325426 [Non-patent literature]

[0010] [Non-Patent Document 1] Satoshi Fujita, "Food Emulsification: Fundamentals and Applications," p. 403 (Sachi Shobo, February 10, 2006) Summary of the Invention [Problem to be solved by the invention]

[0011] Foaming oil-in-water emulsions are typically packaged in containers with a capacity of around 10 kg or less. To improve efficiency, depending on the scale of production, there is an increasing demand for larger volumes, specifically in units of around 100 to 1000 kg. However, for large-volume packages of foaming oil-in-water emulsions with a high solids content, the height (depth) of the container makes it more likely that differences in specific gravity between the upper and lower layers will occur due to vibrations during distribution. This increases the risk of separation and thickening, making the stability of the emulsion a more prominent issue.

[0012] An object of the present invention is to provide a method for producing a foamable oil-in-water emulsion that contains a high solid content of sugars and has good emulsion stability and whipping properties. [Means for solving the problem]

[0013] The present inventors have conducted extensive research into this problem and have found that it can be solved by selecting a specific emulsifier and setting the final cooling temperature in the cooling step higher than usual, thereby completing the present invention.

[0014] That is, the present invention 1. A method for producing a foamable oil-in-water emulsion, which comprises preparing an oil phase and an aqueous phase, mixing them, emulsifying them, sterilizing them, and cooling them to produce a foamable oil-in-water emulsion, wherein all of the following conditions (1) to (4) are satisfied: (1) Sugars are blended at 5 to 40% by weight. (2) A total of 0.01% by weight or more of polyglycerin fatty acid ester and / or sucrose fatty acid ester with an HLB of 3.5 or less is blended as an emulsifier. (3) Contains 0.005% by weight or more of thickening polysaccharides (4) The final cooling temperature in the cooling process is 8 to 27°C. 2. The method for producing a foamable oil-in-water emulsion according to 1, wherein the solid content is 33 to 65% by weight. 3. The method for producing a foamable oil-in-water emulsion according to 1 or 2, wherein the amount of hydrogenated oil blended is less than 1% by weight. is. [Effects of the Invention]

[0015] According to the production method of the present invention, it is possible to provide a high-quality foamable oil-in-water emulsion and whipped cream that contain sugars. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be specifically described below.

[0017] ■Foamable oil-in-water emulsion The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils and water. The foamable oil-in-water emulsion, which is in a fluid state, is stirred with a whipper, mixer, or the like to incorporate air and foam, thereby producing "whipped cream" or "whipped cream." The whipped cream obtained by whipping the foamable oil-in-water emulsion of the present invention is not limited in its uses and can be used in a wide range of applications, mainly in the fields of confectionery and bread making, such as for filling, sandwiches, toppings, and coatings. Furthermore, the whipped cream obtained by whipping the foamable oil-in-water emulsion of the present invention can be eaten at any temperature range, whether refrigerated (chilled) or frozen. It can also be thawed after freezing and eaten at refrigerated to room temperature. Thawing is preferably carried out in the refrigerated temperature range.

[0018] ■Sugars The foamable oil-in-water emulsion of the present invention contains 5 to 40% by weight, preferably 5 to 35% by weight, and more preferably 5 to 30% by weight of sugars. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols, and more specifically, sucrose, fructose, glucose, lactose, maltose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, various liquid sugars, various oligosaccharides, trehalose, and sugar alcohols (maltitol, erythritol, sorbitol, mannitol, xylitol, lactitol, etc.). One or more of these can be appropriately selected and blended.

[0019] ■Oils and fats In the production method of the present invention, the oil or fat used in the foamable oil-in-water emulsion is not particularly limited, and any of vegetable oils such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, peanut oil, kapok oil, olive oil, palm oil, palm kernel oil, coconut oil, etc., as well as those processed by hardening, fractionation, interesterification, etc., can be used. One or more of these can also be blended and used. In the production method of the present invention, the fat and oil content (oil content) in the foamable oil-in-water emulsion is preferably 18 to 45% by weight, more preferably 20 to 45% by weight, even more preferably 22 to 40% by weight, and most preferably 25 to 35% by weight. A stable emulsion can be obtained by having the fat and oil content in this range.

[0020] ■ Emulsifier In the method for producing a foamable oil-in-water emulsion of the present invention, a polyglycerol fatty acid ester and / or a sucrose fatty acid ester having an HLB of 3.5 or less is blended in a total amount of 0.01% by weight or more, preferably 0.01 to 0.2% by weight. By blending this emulsifier in an appropriate amount, a foamable oil-in-water emulsion and whipped cream having good shape retention, physical properties, and melt-in-the-mouth texture can be obtained. In addition, emulsifiers commonly used in known foamable oil-in-water emulsions can be appropriately selected and used in combination. Examples of commonly known emulsifiers include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides.

[0021] The polyglycerol fatty acid ester used should have an HLB of 3.5 or less, preferably 3 or less, and more preferably 2.8 or less. The main fatty acid constituting the emulsifier is preferably a saturated fatty acid having 18-20 carbon atoms, and most preferably stearic acid. The term "main fatty acid" refers to a fatty acid that constitutes 10% by weight or more of the total fatty acids constituting the emulsifier. A specific example of a commercially available product that meets these requirements is polyglycerol stearate (HLB 2.6, product name: Glystar PS3S, Sakamoto Pharmaceutical Industry).

[0022] The sucrose fatty acid ester used should have an HLB of 3.5 or less, preferably 3.2 or less, and more preferably 0.5 to 3.2. The main fatty acid constituting the emulsifier is preferably a saturated fatty acid having 16 to 22 carbon atoms, and most preferably stearic acid. Specific examples of commercially available products that satisfy these conditions include sucrose stearic acid esters Ester F10 (HLB 1, Daiichi Kogyo Seiyaku) and Ester S370 (HLB 3, Mitsubishi Chemical Foods).

[0023] ■Thickening polysaccharides In the method for producing a foamable oil-in-water emulsion of the present invention, a thickening polysaccharide is blended in at 0.005% by weight or more. The optimum blending amount may vary depending on the type of thickening polysaccharide and can be adjusted as appropriate, but as a guideline, it is preferably 0.005 to 0.2% by weight, more preferably 0.008 to 0.15% by weight. By keeping the blending amount in this range, syneresis, separation, and aggregation are less likely to occur, and a foamable oil-in-water emulsion and whipped cream with good physical properties can be obtained. Examples of thickening polysaccharides include gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, succinoglycan, water-soluble soybean polysaccharides, carrageenan, tamarind seed gum, and tara gum, and one or more selected from these may be used in combination. In the present invention, the use of gellan gum and / or xanthan gum is preferred.

[0024] ■Solid content In the production method of the present invention, the solids content of the foamable oil-in-water emulsion refers to the total amount excluding water, and includes fats and oils, sugars, milk solids, etc. The solids content of the foamable oil-in-water emulsion of the present invention is preferably 33 to 65% by weight, more preferably 40 to 60% by weight, and more preferably 45 to 55% by weight. By keeping the solids content within this range, a foamable oil-in-water emulsion with good production suitability and physical properties can be obtained.

[0025] ■Hardened oil In the method for producing a foamable oil-in-water emulsion of the present invention, the amount of hydrogenated oil blended is desirably less than 1% by weight. More preferably, it is less than 0.8% by weight, and even more preferably, it is less than 0.5% by weight. It can also be 0% by weight. Examples of hydrogenated oil include various edible oils and fats, partially hydrogenated oils and fats, and oils and fats obtained by further interesterification using these as raw materials.

[0026] ■Other raw materials In the method for producing the foamable oil-in-water emulsion of the present invention, it is preferable to use various salts, and it is desirable to use hexametaphosphate, dibasic phosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc., either alone or in combination of two or more. Other additives such as gelling agents, stabilizers, emulsifiers, polysaccharides, dietary fiber, sweeteners, flavorings, coloring agents, preservatives, etc. may also be added as appropriate within a range that does not impair the effects of the present invention.

[0027] ■Manufacture of foamable oil-in-water emulsion composition The foamable oil-in-water emulsion of the present invention may be produced by any conventional method except for the final cooling temperature, which will be described later. A typical production process will be described below. First, fats and oils are melted, and oil-soluble raw materials, specifically, for example, oil-soluble emulsifiers, are dissolved therein to prepare an oil phase. The emulsifiers used in the present invention, polyglycerol fatty acid esters and / or sucrose fatty acid esters with an HLB of 3.5 or less, are blended into the oil phase. Separately, water-soluble raw materials, specifically raw materials containing sugars, thickening polysaccharides, and water-soluble emulsifiers, are dissolved in water to prepare an aqueous phase, which is then stirred using a homogenizer or the like, and an oil phase is added to form an oil-in-water emulsion (pre-emulsification), which is then further emulsified using a high-pressure homogenizer, pasteurized or sterilized by known means, and re-homogenized using the high-pressure homogenizer.

[0028] ■Cooling process, final cooling temperature The foamable oil-in-water emulsion is then cooled. Examples of cooling methods include plate-type, tubular-type, multi-tube-type, and scraper-type cooling devices, but in the present invention, a continuous system using a plate-type, tubular-type, or multi-tube-type cooling system with high heat exchange capacity is preferred. Examples of cooling temperature control include double-jacket-type, spray-type, and pressure-jacket-type systems, and any of these methods is acceptable. Under typical production conditions, the emulsion is cooled to 10°C or below, preferably 5°C or below, in this cooling step, and then immediately transferred to a refrigerated temperature range (approximately 10°C or below) for aging. The present invention is characterized in that the cooling temperature before this aging step is set higher than usual, at 8°C or above and 27°C or below. This can also be referred to as the temperature of the oil-in-water emulsion immediately after the cooling step. In the present invention, this is referred to as the "final cooling temperature." The final cooling temperature is preferably 10 to 25°C, more preferably 10 to 20°C, and even more preferably 10 to 18°C. By setting the temperature within this range, a foamable oil-in-water emulsion with good stability can be obtained.

[0029] In the cooling process, it is possible to lower the temperature to 8-27°C in one go, but considering the balance between equipment load and manufacturing efficiency, it is more realistic to divide the process into two or more stages. When the process is divided into two stages, plate cooling will be used as an example for further detailed explanation. The cooling temperature in the primary cooling (sometimes referred to as primary plate cooling) can be set appropriately depending on the cooling capacity of the equipment and the scale of production, but is exemplified as being approximately 20°C to 50°C higher than the temperature of the subsequent secondary cooling (secondary plate cooling). Subsequently, the mixture is cooled by secondary cooling (secondary plate cooling) to 8 to 27° C. This temperature is the “final cooling temperature in the cooling step” as referred to in the present invention. As soon as the specified final cooling temperature is reached, the product is immediately transferred to a refrigerated temperature range (below about 10°C) and aged. The aging time is, for example, 20 hours or more.

[0030] ■For transportation and distribution in large-capacity containers The foamable oil-in-water emulsion obtained by the production method of the present invention has high stability despite its high solids content, including sugars, and is therefore suitable for transport and distribution in large-capacity containers where the risk of separation or thickening is high. Specific examples of large-capacity containers include those with a capacity of 50 kg or more and a height (depth) of 50 cm or more. [Example]

[0031] The present invention will be explained in more detail below with reference to examples and comparative examples. In the following, "parts" and "%" are by weight unless otherwise specified.

[0032] ■ Study 1: Study of final cooling temperature An oil phase was prepared by mixing and dissolving 20 parts of palm kernel oil (melting point 28°C), 5 parts of fractionated palm kernel oil (melting point 32°C), 7.5 parts of randomly interesterified palm kernel oil and palm oil (melting point 32°C), 0.23 parts of lecithin, 0.03 parts of polyglycerol fatty acid ester A (HLB 8.8, product name: SY Glystar MO-3, Sakamoto Pharmaceutical Industry), and 0.05 parts of sucrose fatty acid ester B (HLB 1, product name: Ester F10, Daiichi Kogyo Seiyaku). Separately, 4 parts of skim milk powder, 13 parts of sugar, 0.25 parts of sodium hexametaphosphate, 0.02 parts of sodium bicarbonate, 0.03 parts of gellan gum, and 0.18 parts of sucrose fatty acid ester A (HLB 5, product name: Ester S570, Mitsubishi Chemical Foods) were dissolved in 50.5 parts of water to prepare an aqueous phase. The polyglycerol fatty acid ester A and sucrose fatty acid ester A were used as known emulsifiers commonly used in foamable oil-in-water emulsions. The content of hydrogenated oil in this blend was 0%. The oil and water phases were pre-emulsified by stirring in a blending tank at 60°C for 20 minutes, and then directly sterilized with steam at 145°C for 4 seconds (UHT sterilizer, Iwai Kikai Kogyo). The mixture was homogenized and then cooled in a plate-type cooling device (Iwai Kikai Kogyo). First, the mixture was cooled to 48°C by primary plate cooling (heat exchange with 15°C cold water) (primary cooling). Then, the mixture was cooled to the specified cooling temperatures shown in Table 3 by secondary plate cooling (heat exchange with 0°C cold water) (secondary cooling, i.e., final cooling temperature). The mixture was then transferred to a refrigerator (5°C) and aged for 20 hours.

[0033] Table 1: Composition of foaming oil-in-water emulsion in Study 1 (unit: parts) TIFF2025153533000001.tif134168

[0034] ■Evaluation of emulsions and whipped cream After aging, each emulsion and the whipped cream obtained by whipping it were measured under the conditions shown in Table 2, and a pass / fail judgment was made. In the evaluation item "emulsion stability," the "blot" described in the measurement conditions column refers to a significant increase in viscosity or solidification. This generally occurs due to an increase in product temperature or vibration during transportation.

[0035] ■Table 2: Evaluation items, measurement conditions, and pass / fail criteria TIFF2025153533000002.tif82169

[0036] ■ Physical property evaluation Seven panelists squeezed out the whipped cream, touched it directly with their fingers, and evaluated it based on whether it was firm and chewy. The results were then judged by consensus. A score of 3 or above on a 5-point scale was considered pass (5 points: very good, 4 points: good, 3 points: average, 2 points: slightly weak, 1 point: weak).

[0037] ■ Sensory evaluation Seven panelists evaluated the "melt-in-the-mouth" quality of the whipped cream and decided by consensus. A score of 3 or above on a 5-point scale was considered pass (5 points: very good, 4 points: good, 3 points: average, 2 points: slightly poor, 1 point: poor).

[0038] The results of Study 1 are shown in Table 3. Examples 1 to 4, in which the final cooling temperature in the cooling step was 10°C to 25°C, met all quality standards. Comparative Example 1, in which the final cooling temperature was 30°C, and Comparative Example 2, in which the final cooling temperature was 5°C, both failed the physical property evaluation, and Comparative Example 2 also failed the emulsion stability standard.

[0039] ■Table 3: Conditions and evaluation results for Study 1 TIFF2025153533000003.tif67169

[0040] ■ Study 2: Study of emulsifiers Studies were conducted by varying the amount of sucrose fatty acid ester B (HLB1) used in Study 1, and by replacing it with other emulsifiers. The emulsifiers used are shown in Table 4. The blending of other raw materials (including lecithin, polyglycerin fatty acid ester A, and sucrose fatty acid ester A as emulsifiers) and the manufacturing conditions were the same as in Example 2 (final cooling temperature 15°C).

[0041] ■Table 4: List of emulsifiers under consideration TIFF2025153533000004.tif80169

[0042] The formulation and results of Study 2 are shown in Table 5. Examples 5 to 9, which used sucrose fatty acid ester B, sucrose fatty acid ester C, or polyglycerin fatty acid ester B, met the quality standards in all items.

[0043] Table 5: Compositions and evaluation results for Study 2 TIFF2025153533000005.tif84170

[0044] ■ Study 3: Study of sugar content (solid content) Based on the formulation of Example 2, an investigation was conducted by changing the raw materials of the aqueous phase and varying the amount of sugar (solid content). The production conditions were the same as in Example 2. In the table, "Sunmalt" (product name, Hayashibara Co., Ltd.) was used as the maltose. The formulation and results are shown in Table 6. The manufacturing method of the present invention produced foamable oil-in-water emulsions and whipped creams of acceptable quality at sugar content levels of 8% (solid content 45.1%, Example 10) and 28% (solid content 64%, Example 11).

[0045] Table 6: Compositions and evaluation results for Study 3 TIFF2025153533000006.tif150169

[0046] ■ Study 4: Study of thickening polysaccharides Based on the formulation of Example 2, an investigation was carried out by changing the amount and type of thickening polysaccharide. The manufacturing conditions were the same as in Example 2. In the table, "Kelcogel HM" was used for gellan gum and "Sun Ace" for xanthan gum (both product names, San-Ei Gen F.F.I.). The formulations and results are shown in Table 7. By incorporating these thickening polysaccharides, creaming (aggregation) was suppressed, and foamable oil-in-water emulsions and whipped creams of acceptable quality were obtained.

[0047] Table 7: Compositions and evaluation results for Study 4 TIFF2025153533000007.tif69169

[0048] ■ Study 5: Changing the oil and fat composition Based on the formulation of Example 2, an investigation was carried out by changing the amount and type of oil and fat. The melting point of the "hardened palm fraction mid-melting point part" in the formulation was 31°C, and the content of hardened oil was 0% in all formulations of Examples 18 to 22. The increase or decrease in oil content was adjusted by the amount of water in the aqueous phase, and the production conditions were the same as in Example 2. The formulations and results are shown in Table 8. In Examples 18 to 22, in which common oils and fats were used as foamable oil-in-water emulsions and the blending amounts were varied, foamable oil-in-water emulsions and whipped creams of acceptable quality were obtained.

[0049] Table 8: Oil and fat composition and evaluation results for Study 5 TIFF2025153533000008.tif115168

[0050] ■ Study 6: Transport durability test using large-capacity containers The foamable oil-in-water emulsion of Example 2 was placed in a 1 ton container (1112 mm x 1112 mm x 1140 mm height (depth)) and transported approximately 1200 km between Ibaraki Prefecture and Osaka Prefecture in a refrigerated truck (approximately 5°C) to conduct a transport durability test. The foamable oil-in-water emulsion after transport was evaluated in the same manner as immediately after production (after aging was completed). Creaming (aggregation) remained unchanged at 4 points, and all other items were of acceptable quality. The foamable oil-in-water emulsion obtained by the production method of the present invention has a high solids composition containing sugars, but maintains a good emulsified state without separation or thickening even when transported over long distances in a large-volume container, and it has been confirmed that the whipped cream obtained by whipping the emulsion also has good physical properties and texture.

Claims

1. A method for producing a foamable oil-in-water emulsion, comprising preparing an oil phase and an aqueous phase, mixing them, emulsifying them, sterilizing them, and cooling them to produce a foamable oil-in-water emulsion, the method satisfying all of the following conditions (1) to (4): (1) Sugar content: 5 to 40% by weight (2) A total of 0.01% by weight or more of polyglycerin fatty acid esters and / or sucrose fatty acid esters with an HLB of 3.5 or less are blended as emulsifiers. (3) Contains 0.005% by weight or more of thickening polysaccharides (4) The final cooling temperature in the cooling process is 8 to 27°C.

2. The method for producing a foamable oil-in-water emulsion according to claim 1, wherein the solid content is 33 to 65% by weight.

3. 3. The method for producing a foamable oil-in-water emulsion according to claim 1, wherein the amount of hydrogenated oil is less than 1% by weight.

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