JPH0712291B2 - Sterile complex emulsion manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a sterile complex emulsion, and more specifically, to producing a sterile complex emulsion in which the period until spoilage is extended and the emulsion state is stable during storage. Concerning the law. In addition, aseptic in the present invention means a state in which an object has been subjected to ultra-high temperature heat sterilization treatment, and is not restricted to a literally aseptic state.

(Prior Art) Natural raw materials that have been conventionally used for foaming creams, coffee or cheese, frozen desserts such as pudding, ice cream, soft cream, and cooking for dressings, soups, etc. Creams or synthetic creams similar to them consist of oil-in-water emulsions, and foamable creams usually have an oil content of 38-47%.
20 ~ for creams for coffee, frozen desserts, and cooking
About 40% has been widely used, but in recent years, low-calorie creams have been demanded along with the trend toward low-calorie foods. However, simply lowering the oil content has the disadvantage that the flavor is poor and the rich feeling is lost, and in the case of foaming creams, in particular, the oil content is at most about 20% by weight, and whipping is still difficult,
It takes a long time to sufficiently whipped, the texture of the foamed material is rough, and the artificial flowering property is inferior, resulting in a returning phenomenon (self-re-emulsification phenomenon) and poor shape retention, and overrun is too high. Defects such as fluffy texture and watery taste are seen. Therefore, it has been attempted to use a lot of emulsifiers or polysaccharides, but satisfactory quality has not been obtained.

Under these circumstances, use of polyglycerin fatty acid ester has recently been permitted as a food additive emulsifier, and an oil phase in which a lipophilic polyglycerin fatty acid ester is added to fats and oils is first used to prepare an oil-in-water emulsion. Formed and then inverted by stirring to form a water-in-oil form,
A method in which this is added to an aqueous phase, mixed and emulsified, and the emulsification system is a water-in-oil-in-water double emulsification method to reduce the oil and fat content to about 20 to 30% (JP-A-59-62340). Alternatively, the above oil phase is used to directly obtain a water-in-oil emulsion,
A method for producing a coffee cream in which oil and fat content is also reduced by mixing and emulsifying this with an aqueous phase to form a water-in-oil-in-water double emulsion (JP-A-60-16542), and a whip. For producing cream for cream (JP-A-60-16546)
No.) was proposed. Such a double emulsion type has an apparent oil content of 40% even if the true oil content is 20%.
This means that the quality of the conventional foaming oil-in-water emulsion with 40% oil content can be achieved with 20% oil content.

In the process of variously examining the production of a water-in-oil-in-water double emulsion type emulsion with reference to the above method, the present inventors sterilized the emulsion at ultrahigh temperature and found that the emulsion system of double emulsion was almost destroyed. I experienced being done.

(Problems to be solved and means for solving the problems) As a result of intensive studies in view of the above points, the present inventors have carried out ultra-high temperature heat sterilization treatment separately on the primary emulsion and other aqueous phase, and aseptically mix these to homogenize. It has been found that the water-in-oil-in-water type aseptic complex emulsion can be extremely easily produced by destroying the emulsified system of double emulsification. The present invention has been completed based on such findings.

That is, the present invention is characterized in that the oil phase and / or the water phase and both primary emulsions are separately sterilized by ultra-high temperature heat, and then these are aseptically mixed and emulsified, and the mixture is homogenized. Is the law.

Hereinafter, the present invention will be described in detail.

Aseptic complex emulsion in the present invention, the emulsion type is not only double emulsion type, but is intended for all of the triple emulsion type or more complex emulsion type, the following in its basic oil-in-water A general method for producing an aqueous emulsion will be described.

First, water or an aqueous phase and a fat or oil or an oil phase are mixed and emulsified in the presence of an emulsifier to prepare a water-in-oil emulsion, and subjected to ultra-high temperature heat sterilization treatment (hereinafter referred to as UHT treatment). The water phase of this emulsion becomes the inner water phase of the water-in-oil-in-water emulsion that is the final product.

The oil and fat may be any oil and fat as long as it is an animal or vegetable oil or fat conventionally applied to the production of an oil-in-water emulsion, and as such an oil and fat raw material, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, Rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil,
Examples include vegetable oils such as evening primrose oil, palm oil, shea butter, monkey butter, cacao butter, coconut oil and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil. In the present invention, a single oil or a mixed oil of the above fats and oils or processed fats and oils obtained by hardening, fractionating, transesterifying them or the like can be used, but particularly when the purpose is to produce a composite emulsion having foamability. Those having a melting point of 28 to 40 ° C. are preferable.

Examples of the emulsifier include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, organic acid derivative of glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like, and one of these or Two or more kinds may be appropriately used. In the present invention, it is particularly preferable to use polyglycerin condensed ricinoleic acid ester and / or HLB2 or less, preferably 1 or less of sucrose fatty acid ester and glycerin fatty acid ester and / or organic acid derivative thereof, and polyglycerin condensed ricinoleic acid ester and or HLB2 or less are preferable. Is 0.1 to 5% by weight, preferably 0.7 to 3% by weight, and more preferably 1.0 to 2.5% by weight of sucrose fatty acid ester, and glycerin fatty acid ester and / or its organic acid derivative is added to the oil and fat. By adding 0.1 to 5% by weight, preferably 0.7 to 3% by weight, an extremely stable emulsified state can be obtained. As the fatty acid of the sucrose fatty acid ester, a sucrose fatty acid ester having an HLB of 2 or less, preferably 1 or less, which is an unsaturated fatty acid having 18 to 26 carbon atoms as a main fatty acid is used, and the emulsion stability is particularly excellent. The fatty acid of glycerin fatty acid ester has 14 to 14 carbon atoms.
The fatty acid of 24 may be used, but as the organic acid derivative, succinic acid monoglyceride, citric acid monoglyceride,
Examples thereof include tartaric acid monoglyceride, diacetyl tartaric acid monoglyceride, malic acid monoglyceride, and lactic acid monoglyceride. Among them, succinic acid monoglyceride is preferably used.

Also, as the internal water phase, only water may be used,
Sucrose, glucose, sorbitol, maltose, starch syrup (DE
It is preferable to use an aqueous phase in which 0.5 to 70% by weight of a saccharide such as a valency of 20 or more) is added to water because the emulsion as a water-in-oil-in-water type is stable. Especially when aiming at foaming creams having a low oil content, the foaming power increases as the amount of sugar used increases.

Such water or an aqueous phase and an oil phase are successively mixed and emulsified. The mixing ratio may be appropriately determined according to the purpose, but it is suitable to mix and emulsify the water phase or the water phase: oil phase at a ratio of 10 to 70:90 to 30.

Emulsification conditions should be carried out under conditions that make water droplet particles as fine as possible, and cannot be specified unconditionally depending on the amount of the emulsification target and the type of emulsifying machine.For example, emulsification of 100 kg in total using a homomixer. In that case, the mixture is stirred at a rotation speed of about 1000 to 2000 rpm, homogenized with a high pressure homogenizer of 200 to 400 kg / cm ² after UHT treatment, and is carried out until the water droplet particles in the emulsion become sufficiently fine.

There are a direct heating method and an indirect heating method as an apparatus for performing the UHT treatment, and it is preferable to adopt the latter indirect heating method for the UHT treatment of the primary emulsion described above. On the other hand, either direct or indirect heating method may be adopted for the UHT treatment of the other external water phase described later. As the direct heating method, for example, an operation sterilizer (manufactured by APV), VTIS
Sterilizer (Alpha Laval), Lagia UHT Sterilizer (Lagia), Paralyzer (Pash and Silkeborg), CP.Vac-Heat UHT Sterilizer (Crimary Package), Ultra Therm ( Kurepaco Co., Ltd., etc., and the indirect heating method is APV plate type U
HT processing equipment (APV), CPUHT sterilization equipment (Crimary Package), Stork tubular UHT sterilization equipment (Stork), Contherm scraping UHT sterilization equipment (Alpha Laval) it can.

Next, separately from the water-in-oil emulsion prepared above, an aqueous phase to which an emulsifier and / or an emulsion stabilizer was added was prepared, and UH
T process.

The water phase at this stage becomes the outer water phase of the final product water-in-oil-in-water emulsion. Unlike the inner water phase, it is necessary to use an emulsifier and / or an emulsion stabilizer for the outer water phase. Examples of such emulsifiers include hydrophilic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, and sorbitan fatty acid ester. , According to the invention, in particular HL
B10 or higher polyglycerin fatty acid ester and / or HLB
It is recommended to use 5 to 16 sucrose fatty acid esters. Examples of the emulsion stabilizer include sodium casein, soybean protein, skim milk powder, gelatin, various proteins or complex proteins such as glycoprotein, starch, dextrin, polysaccharides such as sugars and various phosphates, and particularly xanthan gum and It is recommended to use hexametaphosphate together. For the UHT treatment of the external water phase, either a direct or indirect heating method may be adopted as described above.

Next, the UHT-treated external water phase and the UHT-treated water-in-oil emulsion prepared above were aseptically adjusted so that the oil phase content of the final water-in-oil-in-water emulsion was 3 to 50% by weight. Mix and emulsify and homogenize.

In particular, when obtaining a composite emulsion having a foaming property, the lower limit of the oil phase content is preferably 10% by weight, which is preferable in that a good foaming state can be obtained. When the purpose is for other purposes such as coffee or cooking, the oil phase content is 3 to 50.
It may be appropriately selected within the range of wt% according to the purpose.

To aseptically mix and emulsify and homogenize, use a tank and a homogenizer that have been previously subjected to heat steam sterilization or chemical sterilization. The emulsification conditions are the same as in the case of the above water-in-oil emulsion preparation. Although it cannot be specified unconditionally depending on the amount of the object and the type of emulsifier, for example, when emulsifying the total amount of 1000 kg using a stirrer, the mixture is stirred at a rotation speed of 200 to 1500 rpm for about 5 minutes, and then a homogenizer 30 It is recommended to homogenize at ~ 100 kg / cm ² . Needless to say, instead of such a tank and homogenizer, a line mixer or the like which is compatible with the above emulsification conditions may be used for continuous treatment.

After that, the product is cooled, aged, and filled in a container according to a conventional method.

The water-in-oil-in-water emulsion thus obtained is a stable complex emulsion having extremely fine water droplets, and it is 2-1 when observed under a microscope at about 600 times.
One to six water droplets can be seen in the oil droplets of the aqueous phase of μ.

A general method for producing the triple emulsion type emulsion of the present invention will be described. First, an oil-in-water emulsion is prepared in the presence of an emulsifier, and this is subjected to UHT treatment by a direct or indirect heating method. Separately by indirect heating method U
Prepare the HT-treated oil phase, and further prepare the UHT-treated aqueous phase by the direct or indirect heating method.First, aseptically mix and emulsify the above oil-in-water emulsion and oil phase and homogenize the oil. An oil-in-water-in-water emulsion is prepared, and then this and an aqueous phase are aseptically mixed and emulsified to obtain a desired triple emulsion-type complex emulsion. Further complex emulsions may be performed according to the above method.

Incidentally, the method described above is a general method until it gets tired, and various modification methods other than this are conceivable, but in any method, the UHT in the case where the aqueous phase or the primary emulsion is an oil-in-water emulsion is used. Either direct heating or indirect heating may be adopted as the treatment, while indirect heating is adopted as the UHT treatment when the oil phase or the primary emulsion is a water-in-oil emulsion. Good. In this manner, the oil phase and / or the aqueous phase separately treated with UHT are aseptically appropriately mixed and emulsified to homogenize them to obtain a double emulsion type or triple emulsion type or more sterile complex emulsion. It is possible to manufacture

(Effect) As described above, the effect of the present invention is that the oil phase and / or the water phase and both primary emulsions are separately subjected to ultra-high temperature heat sterilization treatment, and then these are aseptically mixed and emulsified, It was the first time to establish an industrial production method of a sterile complex emulsion that can be easily and easily manufactured without almost destroying the emulsion system of the complex emulsification, and that the period until the spoilage of the conventional complex emulsion was significantly extended. In, it makes a great contribution to the industry.

(Examples) The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but it is to be understood that these are examples and the spirit of the present invention is not limited to these Examples. There is no end. In addition, the middle part and% of all examples mean weight basis.

Example 1 950 parts of hydrogenated coconut oil having a melting point of 31 ° C. was heated to about 60 ° C., and 40 parts of polyglycerin condensed ricinoleic acid ester and 20 parts of succinic acid monoglyceride were added and mixed to prepare an oil phase.
This oil phase is an aqueous solution prepared by dissolving 200 parts of glucose in 800 parts of water at about 60 ° C while stirring at 1000 rpm with a homomixer.
Gradually pour 00 parts to mix and emulsify, Conther scraping UH
Sterilized at 140 ℃ through T sterilizer and cooled to 200kg / cm
^After homogenization under the pressure of ² , a water-in-oil emulsion in which fine water droplet particles were formed was prepared and then charged into a sterile tank.
Separately, 7400 parts of water, 500 parts of skim milk powder, 80 parts of decaglycerin monostearate (HLB13), 10 parts of xanthan gum and 10 parts of hexametaphosphate were added and mixed, and heated to 60 to 70 ° C to prepare an aqueous phase. After that, it was similarly subjected to UHT treatment, cooled and put in a sterile tank. Then, the water phase and the water-in-oil emulsion were mixed with each other, emulsified by stirring at 600 rpm, and homogenized under a condition of about 60 kg / cm ² with an aseptic homogenizer,
After cooling to 5 ° C, aging was performed.

The thus-obtained water-in-oil-in-water emulsion having an oil content of 10% by weight had a production rate of 85.5%, and the production rate after storing the emulsion at 5 ° C. for 3 months was 82%. Chemistry 26
(10) According to the method described in 655 (1977)). This composite emulsion was in a good emulsified state without any plasticization (battering) phenomenon. Moreover, when this composite emulsion was foamed, it was overrun with a whipped time of 2 minutes.
123% of a foamed product was obtained, the shape retention after 24 hours at 20 ° C was also good, it had a rich flavor, and it had an excellent quality as a foaming cream.

Comparative Example 1 In Example 1, a water-in-oil-in-water emulsion having a production rate of 96.5% obtained by mixing and homogenizing a UHT-untreated water-in-oil emulsion and an UHT-untreated water phase was directly heated. When subjected to UHT sterilization, the production rate of the emulsion was reduced to 7.5%, and most double emulsion emulsions were destroyed. Similarly, when UHT sterilization was performed by the indirect heating method, the production rate of the emulsion was reduced to 19.5%.

Claims (3)

[Claims] 1. A sterile composite emulsion, characterized in that an oil phase and / or an aqueous phase and both primary emulsions are separately heat-sterilized by ultrahigh temperature, and then these are aseptically mixed and emulsified and homogenized. Law. 2. The emulsion comprises an oil phase of 3 to 50% by weight and an aqueous phase.
The production method according to claim (1), which is a complex emulsion consisting of 97 to 50% by weight. 3. The production method according to claim 1, wherein the emulsion is a water-in-oil-in-water double emulsion type emulsion.