JPH0548098B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a highly viscous oil-in-water emulsion. It is suitable and has a good flavor, and is widely used as a filling/topping material for confectionery and bread making, or as a cooking material. [Prior art and its problems] Highly viscous oil-in-water emulsions for food use are wrapped in dough, or squeezed or applied onto the surface of dough. Custard cream and flower pastes (hereinafter referred to as pastes),
There are also sauces and soups for side dishes. Conventionally, methods for increasing the shelf life of such highly viscous oil-in-water emulsions include potassium sorbate,
A method of adding a preservative such as alcohol, or
There are continuous sterilization methods such as a method of pressurizing and heating sterilization after filling containers such as canned goods and retort pouches, and indirect heating methods such as a method using a scraping type heat exchanger. However, in the method of adding preservatives, when the amount of preservatives increases, it produces a unique odor and taste, which impairs the flavor of the product.In addition, in the continuous sterilization method using indirect heating, It takes a long time to heat up the oil-based emulsion to the sterilization temperature and then cool it down from the sterilization temperature after sterilization, and the heat history during this process is large, resulting in unsatisfactory product flavor, color, nutritional value, and texture. Also, scorching may occur on the heat transfer surface of the scraped heat exchanger. It is also known to use a direct heating type ultra-high temperature instant sterilizer to perform heat sterilization with a small heat history, but the conventional direct heat sterilization method has not been developed for products with relatively low viscosity such as milk. For oil-in-water emulsions that have a high viscosity even immediately before heat treatment, and oil-in-water emulsions that have low viscosity immediately before heat treatment but whose viscosity increases upon heating,
Because it is difficult to uniformly mix an oil-in-water emulsion and high-temperature steam, a highly viscous oil-in-water emulsion with excellent storage stability has not been produced by a direct heating method. As described above, in these industries, there is an increasing demand for rationalization of production from the viewpoint of recent expansion of production scale, progress of mechanization, and labor saving. There has been a demand for more rational production of highly viscous oil-in-water emulsions with excellent properties and flavor. Therefore, an object of the present invention is to provide a method for producing a highly viscous oil-in-water emulsion that does not have the above-mentioned drawbacks, has excellent storage stability and workability, is suitable for distribution, has good flavor, and has a wide range of uses. It's about doing. [Means for Solving the Problems] The present invention achieves the above object by producing an oil-in-water mixture containing 1 to 70% by weight of edible fats and oils, 0.5 to 30% by weight of starches, a protein material and/or an emulsifier, and water as essential components. Viscosity at 20°C characterized by preparing a type emulsion, mixing the oil-in-water type emulsion with high-temperature steam, holding the mixture at 100-160°C for 1-30 seconds, and then cooling by vacuum evaporation. This was achieved using a method for producing a highly viscous oil-in-water emulsion with a viscosity of over 1000 centipoise. The method for producing the highly viscous oil-in-water emulsion of the present invention will be described in detail below. In addition to natural animal and vegetable oils, the edible fats and oils used in the present invention include processed fats and oils obtained by subjecting them to transesterification, hydrogenation, fractionation, etc., as well as butter, margarine, and shortening, which may be used alone or in combination. things are used. The amount of the edible fat added is 1 to 70% by weight, preferably 2 to 45% by weight as oil content. 1% by weight
If it is less than 70% by weight, the texture will be poor, and if it is more than 70% by weight, it will be impossible to obtain an oil-in-water emulsion. Moreover, an antioxidant, an oil-soluble coloring agent, etc. can be added to the above-mentioned edible fat (oil phase) as needed. Starches used in the present invention include potato,
Starches derived from rice, corn, waxy corn, cane, wheat, tapioca, adzuki beans, kidney beans, cowpeas, fava beans, and other legumes, as well as roasted dextrin, enzyme-modified starch, etc. made from these starches.
Modified starches include esterified starch, oxidized starch, etherified starch, and crosslinked starch, and these may be used alone or in combination of two or more. In the present invention, the above-mentioned starches are used in an amount of 0.5 to 30% by weight, but if the amount of starches used is less than 0.5% by weight, an oil-in-water emulsion with low viscosity will result.
When it exceeds 30% by weight, it exhibits "rice cake"-like properties and has a poor texture. In addition, in the present invention, in order to emulsify the edible oil and fat and an aqueous phase containing the starches, water, and other water-soluble and water-dispersible auxiliary materials added as desired to be described later into an oil-in-water type, It is essential to use a protein material and/or an emulsifier that has surfactant action. The above protein materials used in the present invention include:
Edible materials containing water-soluble simple proteins (albumin category), complex proteins (glycoproteins, phosphoproteins, nuclear proteins, chromoproteins, etc.) and protein hydrolysates that have surfactant action, specifically, animal Milk, casein, sodium caseinate, skim milk powder,
Examples include whey powder, egg yolk, egg white and its powder, soybean protein and those extracted with water after enzymatically or chemically decomposing these, and these may be used alone or in combination of two or more. Also good. Further, the emulsifier used in the present invention may be any emulsifier as long as it can be added to foods, such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, Examples include phospholipids, and these may be used alone or in combination of two or more.
When using these emulsifiers, oil-soluble emulsifiers are preferably dissolved in edible fats and oils (oil phase), and water-soluble emulsifiers are preferably dissolved in an aqueous phase. In the present invention, in order to emulsify the edible oil and fat and the aqueous phase into an oil-in-water type emulsion, only the protein material, only the emulsifier may be used, or both may be used in combination. The amount of these protein materials and/or emulsifiers should be sufficient to stably emulsify the edible fat and water phase into an oil-in-water type. Usually, when only protein materials are used, the amount of protein is When using only the emulsifier, it is preferably 0.1 to 5% by weight, and when both are used together, 0.1 to 10% by weight of protein and emulsifier. The content is preferably 0.05 to 4% by weight. The highly viscous oil-in-water emulsion of the present invention may optionally contain water-soluble sugars such as glucose, fructose, sucrose, maltose, maltose syrup, sugar alcohol, and dextrin as auxiliary raw materials within the scope of the purpose of the present invention. salt,
potassium chloride, sodium citrate, phosphate,
Salts such as sodium glutamate, pectins such as gelatin, high methoxyl pectin, low methoxyl pectin, locust bean gum, xanthan gum, carrageenan, furceleran, agar, thickening agents such as tamarind seed polysaccharide and carboxymethyl cellulose, lactic acid, citric acid acids, crystalline cellulose, peanut powder, peanut paste, etc.
Cacao powder, cheese powder, sesame seeds, raw bean paste,
Grain flour such as kneaded bean paste, rice flour, wheat flour, and corn flour, animal milk, fruit juice, processed fruits and vegetables, extracts, seasonings, spices, fragrances, colorants, and other water-soluble substances, water-dispersible substances, and oil-soluble substances. It is possible to use an appropriate combination of substances and oil-dispersible substances. In addition, when these auxiliary raw materials contain fats and oils and starches, the amounts of fats and oils and starches in the oil-in-water emulsion containing these must be the amounts specified above. Therefore, when implementing the present invention, first,
Edible fats and oils 1-70% by weight, starches 0.5-30% by weight,
An oil-in-water emulsion containing a protein material, an emulsifier, and water as essential components is prepared. In the emulsification step of the present invention, before direct heat treatment, an oil phase consisting of edible oils and fats, an oil-soluble emulsifier, if used, and oil-soluble and oil-dispersible auxiliary materials added as desired, is prepared in a storage tank. , starch, when using a water-soluble emulsifier, the emulsifier and/or protein material, and an aqueous phase consisting of water-soluble and water-dispersible auxiliary materials added as desired are stirred and mixed to pre-emulsify into an oil-in-water type. That's fine, but
If necessary, before the direct heat treatment, and if necessary, after the direct heat treatment, it may be homogeneously emulsified using an emulsifying machine such as a homomixer, homogenizer, or colloid mill. Further, before the direct heat treatment, the oil-in-water pre-emulsion may be pre-heated using a heat exchanger or the like. Next, the oil-in-water emulsion obtained as described above is directly heat-treated. The direct heat treatment step of the present invention is carried out by mixing the oil-in-water emulsion and high-temperature steam and raising the temperature, but to a sufficient extent that the oil-in-water emulsion can be sufficiently heated and sterilized. Temperature and holding time of approximately 100 to 160°C for 1 to 30 seconds are required.
Preferably, heat treatment is performed at 135 to 150°C for 2 to 10 seconds. Subsequently, after heating, the oil-in-water emulsion is cooled by evaporating water by vacuum evaporation. For the purpose of preventing moisture changes between the oil-in-water emulsion before heat treatment and the oil-in-water emulsion after heat treatment, the degree of cooling should be 1 to 10% lower than the temperature of the oil-in-water emulsion immediately before high-temperature steam injection. Although it is preferable to cool to a temperature 2° C. higher, there is no particular restriction on the degree of cooling. Further, after cooling by evaporation under reduced pressure, further cooling may be performed using a heat exchanger or the like. The above-mentioned direct heat treatment can be carried out using various commercially available direct heating type heating devices, but examples of devices that can directly heat a highly viscous oil-in-water emulsion include a jet stoker device (manufactured by Alfa Arabal), KID'S KUTSUKA (manufactured by KITSUKOMAN Co., Ltd.), Kureha ultra-high temperature instant sterilizer (Kureha Engineering Co., Ltd.)
(manufactured by) etc. Further, in this direct heat treatment, the oil-in-water emulsion is moved at a flow rate of 0.05 to 1.5 m/sec in a thin layer space having a porous member having a large number of high-temperature steam injection pores as at least one surface, This is preferably carried out by injecting high-temperature steam into the oil-in-water emulsion through the pores of the porous member. The above-mentioned Kureha ultra-high temperature instant sterilizer (manufactured by Kureha Engineering Co., Ltd.) is suitable. The details of the structure of the high-temperature steam injection part of the Kureha-type ultra-high temperature instant sterilizer are explained in Japanese Patent Application Laid-Open No. 58-205481, but the high-temperature steam injection part of the apparatus suitable for carrying out the present invention is not shown in the figure. It is as follows. That is, FIG. 1 shows the main parts of the ultra-high temperature instant sterilization apparatus used in the implementation of the present invention, and is a cross-sectional view of the high-temperature steam injection section viewed from the side in the direction of movement of the oil-in-water emulsion. , FIG. 2 is a cross-sectional view taken along the line A-A in FIG.
3 is a thin layer space formed by the perforated plate 1 and the jacket 2; 4 is a high temperature steam inlet;
5 is an oil-in-water emulsion inlet, and 6 is an oil-in-water emulsion outlet. The thickness of the thin layer space 3 is 1
~15 mm, preferably 2 ~ 10 mm, and the diameter of the high temperature steam injection pore 1a is 0.1 ~ 4 mm,
Preferably it is 0.4 to 2 mm. In addition, Figure 3 is a flow sheet showing an example of the direct heat treatment process in the present invention. Water/cooling section, is the product tank, is the depressurized water condenser, and is the vacuum pump. The production method of the present invention is particularly effective when the viscosity of the product is 1000 centipoise or more, particularly 3000 centipoise or more at 20°C. Incidentally, there is no particular upper limit to the viscosity, and it is possible to sufficiently process up to about 2 million centipoise. [Examples] Examples of the present invention will be listed below together with comparative examples to further explain the present invention in detail.
This is not intended to limit the invention in any way. The physical properties and evaluation of the emulsion are shown in Table 1 below, and the details of the evaluation are as follows. - Color tone, structure, texture/flavor: ◎...Excellent, ○...Good, ×...Poor - Storage: After the product was left at 35°C for two weeks, the number of common bacteria per gram of product was counted. - Viscosity: After the product was left at 20°C for one day or more, it was measured using a B-type viscometer (manufactured by Tokyo Keiki). Example 1 30 parts by weight of maltose starch syrup (25% moisture), 8 parts by weight of corn starch, 5 parts by weight of soft flour, 4 parts by weight of skim milk powder, 4 parts by weight of egg yolk, 0.5 parts by weight of gelatin, 0.4 parts by weight of custard flavor, 0.1 part by weight of sodium tripolyphosphate. Parts by weight and 28 parts by weight of water were mixed to prepare an aqueous phase. While heating the aqueous phase to 50°C, add 20 parts by weight of edible soybean oil heated to 50°C little by little to emulsify it into an oil-in-water type, and then homogenize using a high-pressure homogenizer at a homogenizing pressure of 100 kg/cm ² . An oil-in-water emulsion with a viscosity of 500 centipoise was prepared at 50°C. Next, this oil-in-water emulsion was maintained at 50°C using a Kureha ultra-high temperature instant sterilizer (manufactured by Kureha Engineering Co., Ltd.) at 135°C for 10 seconds, and then evaporated to 52°C by vacuum evaporation. The mixture was cooled until a high viscosity oil-in-water emulsion of the present invention was obtained. The physical properties and evaluation of this highly viscous oil-in-water emulsion are shown in Table 1 below. Example 2 An oil-in-water emulsion prepared in the same manner as in Example 1 was kept at 50°C and then held at 135°C for 10 seconds using a KID's Kutsuker (manufactured by Kitukoman Co., Ltd.), and then evaporated under reduced pressure. The mixture was cooled to 52° C. to obtain a highly viscous oil-in-water emulsion of the present invention. The physical properties and evaluation of this highly viscous oil-in-water emulsion are shown in Table 1 below. Example 3 20 parts by weight of lactic acid fermented milk (oil content: 3% by weight), 10 parts by weight of sorbitol, 5 parts by weight of white sugar, 5 parts by weight of phosphoric acid crosslinked starch, 0.3 parts by weight of low methoxylated pectin, 0.2 parts by weight of yogurt flavor, HLB15
1 part by weight of polyglycerin fatty acid ester of
Calcium phosphate (monohydrate) 0.1 part by weight and water
50.2 parts by weight were mixed to prepare an aqueous phase. Separately, 0.2 parts by weight of glycerin fatty acid ester having an iodine value of 2 was dissolved in 8 parts by weight of edible palm olein to prepare an oil phase. While the aqueous phase was heated to 60°C and stirred, the oil phase heated to 60°C was added little by little to obtain an oil-in-water emulsion. The viscosity of this oil-in-water emulsion is 1500 centipoise at 60℃, and the PH (hydrogen ion concentration)
was 4.8. Next, while maintaining this oil-in-water emulsion at 60°C, it was sterilized at 138°C using a Kureha-type high-temperature instant sterilizer.
After holding for a second, it was cooled to 55℃ by evaporation under reduced pressure, and further cooled to 20℃ using a scraper heat exchanger.
A highly viscous oil-in-water emulsion of the present invention was obtained. The physical properties and evaluation of this highly viscous oil-in-water emulsion are shown in Table 1 below. Example 4 20 parts by weight of soft flour, 4 parts by weight of skim milk powder, 3.5 parts by weight of salt
Parts by weight, Beef extract 0.5 parts by weight, Sodium glutamate 0.3 parts by weight, HLB13 sucrose fatty acid ester
A water phase was prepared by mixing 0.2 parts by weight and 41.4 parts by weight of water. Separately, 30 parts by weight of butter was heated and dissolved, and 0.1 part by weight of sorbitan fatty acid ester was dissolved to prepare an oil phase. While heating the aqueous phase to 40℃ and stirring, add the oil phase heated to 60℃ little by little to emulsify it into an oil-in-water type, then preheat to 65℃ with a plate heat exchanger, and then further high-pressure emulsification. Homogenization was performed using a homogenizer at a pressure of 30 kg/cm ² to prepare an oil-in-water emulsion having a viscosity of 1000 centiponds at 60°C. Next, while maintaining this oil-in-water emulsion at 60°C, it was sterilized at 150°C using a Kureha-type high-temperature instant sterilizer.
After holding for a second, the mixture was cooled to 65° C. by evaporation under reduced pressure to obtain a highly viscous oil-in-water emulsion of the present invention. The physical properties and evaluation of this highly viscous oil-in-water emulsion are shown in Table 1 below. Comparative Example: An oil-in-water emulsion prepared in the same manner as in Example 1 was subjected to a contherm scraping method while being maintained at 50°C.
After performing indirect heat treatment at 135°C for 10 seconds in a UHT sterilizer, it was cooled to 52°C. In this case,
It took 90 seconds to raise the temperature from 50℃ to 135℃, and 90 seconds to cool from 135℃ to 52℃. In the obtained oil-in-water emulsion, many particles that appeared to be thermally denatured proteins in the egg yolk were observed, and the resulting oil-in-water emulsion was rough and had a poor texture.

〔Effect of the invention〕

According to the production method of the present invention, it is possible to produce a highly viscous oil-in-water emulsion that has excellent storage stability and workability, is suitable for distribution, has good flavor, and has a wide range of applications.

[Brief explanation of the drawing]

FIG. 1 shows the main parts of the ultra-high temperature instant sterilizer used in the implementation of the present invention, and shows a cross-sectional view of the high-temperature steam injection section viewed from the side in the direction of movement of the oil-in-water emulsion. FIG. 2 is a sectional view taken along the line A-A in FIG. 1, and FIG. 3 is a flow sheet showing an example of the direct heat treatment process in the present invention.

Claims (1)

[Scope of Claims] 1. An oil-in-water emulsion containing 1 to 70% by weight of edible fats and oils, 0.5 to 30% by weight of starches, a protein material and/or an emulsifier, and water as essential components is prepared; Mix the emulsion and high-temperature steam and heat to 100-160℃.
A method for producing a highly viscous oil-in-water emulsion having a viscosity of 1000 centipoise or more at 20°C, which comprises holding the emulsion for ~30 seconds and then cooling it by vacuum evaporation. 2. The oil-in-water emulsion and high-temperature steam are mixed in a thin layer space having at least one surface a porous member having a large number of high-temperature steam injection pores.
Claims characterized in that the process is carried out by injecting high-temperature steam into the oil-in-water emulsion through the pores of the porous member while moving the oil-in-water emulsion at a flow rate of 1.5 m/sec. 2. A method for producing a highly viscous oil-in-water emulsion according to item 1.