JPS58129944A - Production of sterilized oil-in-water type emulsion - Google Patents

Abstract

PURPOSE:An oil containing laurin, chocolate components, saccharides, casein-Na, defatted milk solid and an emulsifier are used to prepare an oil-in-water type emulsion and the emulsion is subjected to super-high-temperature sterilization to product the titled emulsion which is easily usable with high stability and whipping properties for a long period of time. CONSTITUTION:An oil-in-water type emuslion is prepared by using 15-35wt% of an oil containing more than 40wt% of laurin with an elevated melting point of 30-38 deg.C, such as coconut oil 3-10wt% of chocolate components, 10-30wt% of saccharides, 0.5-4wt% of casein-Na, 0.02-0.1wt% of phosphate salts, such as sodium polyphosphate, 0.05-0.3wt% of a stabilizer and 3-10wt% of defatted milk solid components and an emulsifier. Then, the resultant emulsion is subjected to extremely high-temperature sterilization by means of a commercially available sterilizer to produce a sterilized oil-in-water type emulsion that can be controlled in the level of hardness by controlling whipping degree as well as the above-mentioned properties and can be used easily, when needed.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a cream-like sterile oil-in-water emulsion, which has long-term stability, easy-to-use foaming properties, and is suitable for use in recent confectionery, bread making, The present invention relates to a method for producing a sterile oil-in-water emulsion containing chocolate, which meets the requirements for making Western confectionery soft and wet.

Fresh cream A is classified as a processed product of Qi M'3 rates.
, milk, nuts, sugar, etc. were mixed together.

Areas include single chocolate, ganache, giandoya, and nus pralines. These are products that are applied to chocolate.
Usually, boiled cream or milk is added to molten chocolate, mixed well, and left in a cool place for 24 hours before use. Ganatsushie is mainly used after spreading it or squeezing it. Ganatsushie can also be used to adjust its hardness by changing the ratio of chili, soda, etc. It is a paste made by grinding and crushing a mixture of sugar and sugar, and kneading it with chocolate, cocoa butter, etc. It is used for cakes, fillings for chocolate cakes, and mixed with putter cream. It is used as a filling for cakes. Nus pralines is a type of nougat.

As is clear from the above, chocolate has a wide range of applications and is extremely important as a confectionery material.As mentioned above, the hardness of ganatsushu can be adjusted by changing the ratio of chocolate. However, it is worth noting that it can be used in a wide range of ways with such adjustments.Recent trends in food ingredients require softening and wetness, and ganatsushu is no exception. To achieve this, the amount of cream and milk is increased and the amount of water is controlled to create a softer, more silky texture.In view of these circumstances, the inventors have carefully studied Ganatsushi and have developed the following. I found out that there is a proposition like this.

In other words, chocolate itself generally does not have a long shelf life because it contains almost no water and contains a lot of sugar, but when cream or milk is added to it, as with ganatsushi ingredients, the shelf life gradually deteriorates. This is due to an increase in moisture O, a decrease in sugar content O, and an increase in dairy products, and it is natural that 10" to 1G"/7% of bacteria are originally present in Toi6fW Korate and Cacaomis. Second, the hardness is adjusted depending on the application by adjusting the ratio of chocolate added, but since the mixture is not the same, it is troublesome to always obtain the desired one.0 Furthermore, Ganatsushie is made by boiling the fresh cream when mixing it and mixing it with tyrocolate. Mixing causes the cream to lose its foaming properties. Ganatsushu is also sometimes used after being whipped if it is soft, but when it is made from cream, it is not so much due to the foaming properties of cream as it is simply due to the aeration of mixing, and it does not have the same foaming properties as whipped cream. In order to solve this problem, the inventors of the present invention have created a foaming foam that is stable for a long period of time, and has a hardness level of 11. The present invention was arrived at as a result of intensive studies to produce a new confectionery material called a sterile creamy composition containing a tyrocholate component that can be easily used when needed. Melting point: 30-38℃, sugar: 10-30% by weight, sodium casei *-) o, s
Contains ~4wt IJ acid tlG02~0.1wtS, stabilizer O,OS・~O,S wt%, non-fat milk solids, and emulsifier 3~10wt% based on fat content, total A method for producing a sterile oil-in-water solution, which is characterized by preparing an oil-in-water solution having a solid content of 40 to 60% by weight and subjecting it to ultra-high temperature heat sterilization, is described below. The production method of the present invention will be described in detail. The raw material oil used in the present invention is an oil containing at least 44 o* (weight o) of diurinic fat with an elevated melting point of 30 to 38°C.

These include a single lauric oil and a mixture of a lauric oil and a non-uriy type oil.

Such turinic oils include, for example, coconut oil, perpentanuclear oil, and their hydrogenated oils, fractionated oils, transesterified oils, and the like. Non-carcinogenic oils and fats include animal and vegetable oils, hydrogenated oils and fats, singly or in mixtures of 8 or more types, or those that have been subjected to various chemical and/or physical treatments and then heated at 10°C. The 8F engineering property value is SO-S, the rising melting point is 3S to 40℃, and it is IJ.
), such as soybean oil, cottonseed oil, corn oil, t-flower oil,
Various animal and vegetable oils and fats such as palm oil, rapeseed oil, kapok oil, milk fat, lard, fish oil, whale oil, and their hydrogenated oils.

Examples include transesterified oil.

It is preferable that the amount of the above-mentioned oils and fats added is 15 to 35g6. If the amount of the above-mentioned oils and fats is less than 15-', the artificial flower properties will be weak when whipped (,315-! If the number of strips becomes large, 2-Urin-based oils and fats will be added. Since it contains at least 4O@, the cream viscosity increases over time and is unstable and cannot be used for ToDm practical use.If the lacrine oil and fat in the oil is less than 401, it foams but does not plasticize and has an artificial flower quality. It is inferior and cannot be put to practical use.

As the chocolate ingredients used in the present invention, one or a combination of cocoa butter, cacao mass, cacao powder, sweet chocolate, milk chocolate, covered chocolate, etc. may be selected as necessary to match the desired flavor. I can do it. It is preferable to add at least 251 G of cacao butter to the chocolate component to improve the flavor.

It is preferable that the amount of the chocolate component added is 3 to 101G. If the chocolate component is less than 3%, the flavor will be weak, and if it is more than 10%, the desired flavor will not be obtained due to restrictions with other ingredients of the present invention.

Examples of sugars used in the present invention include sucrose, glucose, fructose, liquid sugar, maltose, starch syrup, and the like.

The above sugars are added in an amount of 10 to 30%, but if it is less than 10%, the chocolate flavor cannot be fully utilized, and if there is too much, the sweetness will be too strong. sogII is appropriate and T
The sodium caseinate used in the present invention is effective in preserving the sterile oil-in-water emulsion structure of the present invention, and exhibits an emulsion stabilizing effect from 01 to 40. The emulsion structure is maintained during this period, and if the emulsion exceeds 4, the chocolate flavor will be impaired from its unique flavor. Such stabilizers include, for example - casto bean gum, carrageenan, gelatin, crystalline cellulose,
It is preferable to use xanthan gum and other natural products, and in particular, it is preferable to use crystalline cellulose as the main ingredient in consideration of the per-portion size.

The above stabilizer Of# addition I/io, og-o, a-1 preference'
Poorly, 01 to G, 2 If the hub has a large thickening effect, use around the lower limit of the addition amount of o or oss, and if it is small, use 0.891. If the amount of the above stabilizer is more than o,3-, the taste will obviously be poor and the flavor of the chocolate will be spoiled. , sodium orthophosphate, and sodium birophosphate! s or a combination of two or more strains is preferred, and 54Iicb sodium tripolyphosphate, sodium hexametaphosphate, tertiary sodium phosphate, etc. are preferred. .

The amount of the phosphate added is 0.02 to 0.19G, preferably 004 to 0.0s.

Examples of emulsifiers used in the present invention include lecithin,
monoglyceride, nrubitan fatty acid ester, trihyrene glycol fatty acid ester, sucrose fatty acid ester,
Polyglycerol fatty acid esters and the like may be used, and a combination of lipophilic and hydrophilic ones may be used, and combinations of lecithin, monoglyceride, and sucrose fatty acid ester are particularly preferred.

The amount of the emulsifier added is required to be 93 to 101 g per oil or fat. This is the case with a low-fat and sweetened oil-in-water emulsion as in the present invention.

If the amount of conventional oil/fat added is around 296 kg, the whipping performance will be poor, and the whipping performance will be poor, or no whipping will occur, or foaming will occur, and it is preferably used at 6 to 6 kg.

Sources of non-fat milk solids used in the present invention include 1, for example, cow's milk, skim milk, skim milk powder, whey powder, soybean protein, etc. The total solid content of oil-type luji soda is limited to 40 to 6 on, and the reason for this is that even though it is low in fat, the ratio of solid content to water is... ! 0 / @G gives emulsifying hikimono, and the less total solid content including fat 4, the better the emulsified state is. 0 Elements of the present invention,
While studying the ingredients, we found that by setting the total solid content to 40 to 60, it was possible to prepare an oil-in-water emulsion that was stable for a long period of time without oil-up or creaming-up phenomena.
Accordingly, in the present invention, the above-mentioned oil-in-water type industrial marl carbon is subjected to ultra-high temperature heat sterilization treatment (hereinafter referred to as UHT sterilization treatment).◎ The UHT sterilization treatment in the present invention is carried out using a commercially available 17HT sterilization treatment device. This device can be a one-indirect heating blade type device, such as the MPV plate type UHT processing device (manufactured by A, P, V companies), O, P, U.
HT sterilizer (Climarie Bag), Ni-Verizeshitan sterilizer (manufactured by Alp 2), sVT θ sterilizer (manufactured by Alfa Tuvalu), and Lagia UH'l' @Sono device (manufactured by Lagia).

There are paralyzers (manufactured by Palashfund Silkeborg), O, P, Vac-Heat, UH'l' sterilizers (manufactured by Krimary Package), etc., and can be appropriately selected from these. .

Embodiments of the invention are described below.

At least 4 lauric fats and oils with elevated melting point go-ss°C
Oils and fats containing 0Is 11S to 3B96 with an oil texture of 3 to 1
◎ Also, obtain an oil phase by dissolving a lipophilic emulsifier at 70°C. Hydrophilic emulsifiers among oils and fats] s~now.

Chida cholate component 8-10-1 saccharide 1O-30Ls, sodium caseinate 0I-4'L stabilizer () 01-@
, 11G, +3 phosphate 0.02 to 0.111 is dissolved in water or skim milk and/or prepared skim milk to obtain an aqueous phase.
The above oil phase and aqueous phase are then mixed in a mixing tank and pre-emulsified at a temperature of 80-70°C using an appropriate means to pre-emulsify an oil-in-water lusion with a total solid content of 40-10. The liquid is then homogenized using a homogenizer to obtain an oil-in-water emulsion. As such a homogenizer, it is not impossible to use a high-pressure homogenizer, a centrifugal homogenizer, or an ultrasonic homogenizer. Use a high-pressure homogenizer. When passing through this high-pressure homogenizer, the homogeneous pressure is very important, but in general it is sufficient to process at 50 to 100 Kq/d. This oil-in-water solution was then subjected to UHT sterilization, re-homogenized at 10 to 5 al14/d, and after eating.
Cool to around 6°C. The product is then packaged aseptically using, for example, a Tetravac aseptic packaging machine.

The sterile oil-in-water emulsion produced by the method of the present invention can be used in various ways as a chocolate material, for example, by kneading it in its liquid state, stirring it, whipping it, foaming it, and plasticizing it. 11 can be used as toppings and filling materials, and the hardness can be changed by changing the ratio of chocolate.
It has great potential as a new material because it can be used easily without boiling the melted powder or cream when making it, and it is a sterile product and can be used as desired under hygienic conditions. Examples of the present invention will be given below and will be explained in more detail. It goes without saying that the present invention is not limited to these Examples.

Example 1 part by weight of hydrogenated coconut oil having a melting point ss'c and 1 part by weight of hydrogenated soybean oil having a melting point of 34°C were dissolved by heating at 70°C, and to this were added 9 parts by weight of pyrene glycol fatty acid ester O, and monoglyceride (M Base value 20] 0.1 part by weight, lecithin 0
．． An oil phase was prepared by dissolving 3 parts by weight of Kll sugar fatty acid ester (HLBlx) and 0.1 part by weight of sorbitan monoole. 3 parts by weight of nate, 3 parts cacao mass.
! 1 part by weight, 1.5 parts by weight of cacao powder, 20 parts by weight of sucrose, 0.1 part by weight of crystalline cellulose, and tertiary phosphoric acid)
A water phase was prepared by dissolving parts by weight of IJumO,OS in 47.6 parts by weight of water, which was heated to 40°C, mixed with the above oil phase, and this mixture was stirred with a propeller stirrer. The emulsion was pre-emulsified for 1G-18 minutes while maintaining the temperature at about 0°C, and the resulting emulsion was then treated in a homogenizer under a homogeneous pressure of 100 KQ/d to obtain oil-in-water type carbon. 0
The total solid content of this oil-in-water emulsion was 5@Is.Next, this emulsion was kept at around S03 for that time, and then a VTIS sterilizer (UH manufactured by Alfalapal) was used.
The mixture was sterilized at 140°C for 2 seconds through a homogenizer (T sterilizer), homogenized through a homogenizer, and immediately cooled to around 5°C to obtain a sterile oil-in-water emulsion. Even if this emulsion was stored at 10°C for 2 months under aseptic conditions, no oil-up phenomenon was observed.
After stirring and foaming with a whipper, whip it for 3 minutes and reed with a 100-inch bar run.

The artificial flowers were also good and the flavor was good. Reference Example 1 48 parts by weight of milk was added to 17 parts by weight of fresh cream with a fat content of 47% to obtain fresh cream with a fat content of 2% to 0%. This fresh cream was heated to 60°C, 3.5 parts by weight of cacao mass, 1.8 parts by weight of cacao powder and 20 parts by weight of sugar were mixed and dissolved therein, and then cooled to 6°C. This mixture was heated to 10°C. After leaving it for 24 hours, I foamed it with 5oost and 9.
This mixture was not plasticized at a storage temperature of 10°C.
It rotted in 4 days.

Reference Example 2 Foaming synthetic cream with 47 fats (2 emulsifiers per fat)
In the same manner as in Reference Example 1 except that 11) was used, the thicarbonate cholate component and sugar were mixed, the mixture was cooled, left to stand, and then foamed, but no plasticization occurred.

patent applicant Asahi Denka Kogyo Co., Ltd. -2:

Claims (1)

[Claims] At least 4 diurinated fats and oils with an elevated melting point of 30~s8℃
0 weight - Contains fats and oils 15 to 35 weight t Chocolate ingredients 3 to 10 weight t*, sugars 1 to 30 weight 96, sodium caseinate O, S to 4 weight, phosphate 0.02
~0.1 Weight jiIss Stabilizer 0.05-03 Weight I
sS, non-fat milk solids, and emulsifier to 3 to 3
An oil-in-water emulsion containing 10% by weight and a total solids content of 40-60% by weight! 1. A method for producing a sterile oil-in-water emulsion, which comprises making a sterile oil-in-water emulsion and subjecting it to ultra-high temperature heat sterilization.