WO2017017945A1 - Procédé de production de pâte à tartiner à faible teneur en matière grasse - Google Patents

Procédé de production de pâte à tartiner à faible teneur en matière grasse Download PDF

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Publication number
WO2017017945A1
WO2017017945A1 PCT/JP2016/003437 JP2016003437W WO2017017945A1 WO 2017017945 A1 WO2017017945 A1 WO 2017017945A1 JP 2016003437 W JP2016003437 W JP 2016003437W WO 2017017945 A1 WO2017017945 A1 WO 2017017945A1
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water
fat spread
low
spread
oil
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Japanese (ja)
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元幹 井上
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Meiji Co Ltd
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Meiji Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"

Definitions

  • the present invention relates to a method for producing a low fat spread. Specifically, it is related with the manufacturing method of the low fat spread which is excellent in both emulsification stability and melt in the mouth, and can satisfy both a manufacturer and a consumer.
  • Low fat spread is generally obtained by dispersing or dissolving raw materials in an oil phase and an aqueous phase, mixing the oil phase and the aqueous phase, and then (preliminary) emulsification, heating (sterilization), cooling, kneading, etc. Manufactured.
  • various low-fat spreads have been studied in consideration of consumers' low-calorie orientation, and the following low-fat spreads have been proposed, for example.
  • Patent Document 1 contains polyglycerin-condensed ricinoleic acid ester, glycerin fatty acid ester, and organic acid monoglyceride, has a fat percentage of 40% by weight or less, and has an electrical conductivity in the vicinity of 36 ° C. A salted, low fat spread that rises to 0.1 mS / cm or higher within 300 seconds is described.
  • Patent Document 2 describes 40 to 40 water-in-oil emulsions having a fat content of 35 to 60% by weight and a sugar concentration in the aqueous phase of 60 to 75% by weight.
  • a low-fat water-in-oil composition in the form of a spread or butter cream is obtained by mixing 80 parts with 60 to 20 parts of an aqueous flavor liquid having a sugar concentration of 55 to 75% by weight.
  • the sugar concentration is smaller than 60% by weight, the preservability of the water-in-oil composition is poor, so that the sugar concentration is larger than a predetermined value.
  • the oil phase part is reduced, so that the water phase part relatively increases.
  • the low fat spread is a water-in-oil emulsion
  • the emulsion stability decreases.
  • a phenomenon such as phase inversion from a water-in-oil emulsion to an oil-in-water emulsion occurs in the cooling process, etc.
  • the stability is poor and the physical properties are inferior.
  • Patent Document 1 uses a strong lipophilic emulsifier having a small HLB value such as polyglycerin condensed ricinoleic acid ester (PGPR). .
  • PGPR polyglycerin condensed ricinoleic acid ester
  • the emulsion stability is excellent, but the emulsified state becomes too strong, so consumers eat.
  • the emulsified state is difficult to break, the low fat spread is poorly melted, and the flavor is poor.
  • an object of the present invention is to provide a method for producing a low-fat spread that is excellent in both emulsion stability and meltability in the mouth and can be satisfied by both the manufacturer and the consumer.
  • the present inventor has reviewed and studied the entire manufacturing process of low-fat spread, including the raw material, blending, physical properties, flavor, etc. of the oil-phase part and water-phase part of the low-fat spread. did.
  • an aqueous phase aqueous solution
  • a low fat spread can be produced which is superior to both and satisfactory to both manufacturers and consumers.
  • a water-in-oil emulsion having a fat content of 50% by mass or more is prepared, and then the water-in-oil emulsion is cooled, while an aqueous phase (aqueous solution) is separately prepared. From this, it was found that a low fat spread having a fat content of 40% by mass or less can be produced by adding and mixing to this cooled water-in-oil emulsion, and the present invention was completed.
  • a method for producing a low fat spread comprising preparing a water-in-oil emulsion having a fat content of 50% by mass or more and then cooling and then adding and mixing an aqueous phase (aqueous solution). 2.
  • a method for producing a low fat spread comprising: adding the aqueous phase (aqueous solution) to the water-in-oil emulsion to emulsify. 3.
  • the method for producing a low fat spread according to 1 or 2 wherein the water-in-oil emulsion is prepared using an emulsifier having an HLB value of 3 or more. 4). 4.
  • a water-in-oil emulsion can be prepared and then cooled to stabilize the tissue (structure) of a low fat spread. For this reason, in this invention, at the time of manufacture of a low fat spread, a phase inversion etc. cannot occur easily, emulsification stability is good, and a physical property is excellent.
  • the emulsification stability of the low fat spread can be improved and the physical properties can be stabilized. For this reason, in this invention, at the time of eating of a low-fat spread, an emulsified state disintegrates appropriately, the mouth melts well, and the flavor is excellent.
  • a low fat spread can be stably manufactured on a commercial scale.
  • 3 is a graph showing the measurement results of conductivity of Invention 1 and Conventional 1 in Test Example 1; It is a graph which shows the measurement result of the electrical conductivity of the inventive product 1 and the conventional product 1 in Test Example 1, and is a graph showing the measurement time in an enlarged range up to 100 seconds.
  • 6 is a graph showing the measurement results of conductivity of Invention Product 2 and Conventional Product 1 in Test Example 2. It is a graph which shows the measurement result of the electrical conductivity of invention product 2 and conventional product 1 in test example 2, and is a graph which expanded and showed measurement time in the range to 100 seconds.
  • 10 is a graph showing measurement results of conductivity of Invention Products 3 to 5 in Test Example 3.
  • 4 is a graph showing the measurement results of the electrical conductivity of Invention products 3 to 5 in Test Example 3, and is a graph showing the measurement time in an enlarged range up to 100 seconds.
  • 10 is a graph showing the results of a use test of Test Example 4.
  • aqueous phase aqueous solution
  • emulsification stability physical property
  • mouth melting mouth melting
  • aqueous phase is heated (sterilized) and then cooled. Then, the cooled water-in-oil emulsion is added and mixed (kneaded) with the cooled aqueous phase, and the state of emulsification is stabilized while adjusting the composition of the low fat spread substantially evenly. .
  • the method for producing a low-fat spread according to the present invention includes a step of preparing a water-in-oil emulsion having a fat content of 50% by mass or more, and heat-sterilization of the water-in-oil emulsion, followed by cooling.
  • the aqueous lysate prepared separately from the water-in-oil emulsion is an additional water phase, and together with the water phase of the water-in-oil emulsion, constitutes the water phase in the produced low fat spread. .
  • the water-in-oil emulsion may be filtered using a ceramic filter or the like.
  • the filtration may be performed before the water-in-oil emulsion is heated, or may be filtered after the water-in-oil emulsion is heated.
  • “spread” refers to what is defined as “fat spread” among those prescribed as Japanese Agricultural Standards (JAS) “margarines”. “Fat spread” includes “margarines”. Among them, those having a fat content (oil content) of less than 80% are included. Further, in the present invention, “manufacturing on a commercial scale” means that a product is manufactured on a large scale and stably supplied in large quantities to the market, and includes, for example, manufacturing with a charging amount of 1000 kg or more.
  • the fat content of the water-in-oil emulsion (base spread) is adjusted to 50% by mass or more.
  • the fat content of the water-in-oil emulsion (base spread) is more preferably 50 to 80% by mass, still more preferably 50 to 70% by mass, and further preferably 50 to 60% by mass. If the fat content is 50 to 80% by mass, the water phase part becomes too much, the emulsion stability does not deteriorate, and the oil phase part becomes too much, resulting in a low fat spread. In order to do so, a large amount of the aqueous phase must be added later, which does not cause instability.
  • the oil phase and water phase materials constituting the water-in-oil emulsion are not particularly limited, and those known in the art can be appropriately selected and used.
  • the step of preparing the water-in-oil emulsion is not particularly limited as long as it is processed using a general food industry apparatus or equipment. It may be processed using a tank or the like.
  • the temperature conditions for this preparation are preferably 50 to 75 ° C. and 5 to 60 minutes, more preferably 50 to 70 ° C. and 5 to 30 minutes, and still more preferably 50 to 65 ° C. and 5 to 20 minutes. More preferably, it is 50 to 60 ° C. and 5 to 10 minutes.
  • the step of cooling after heating the water-in-oil emulsion is not particularly limited as long as it is processed using a general food industry apparatus or equipment, for example, You may process using a plate-type heat exchanger, a tube-type heat exchanger, an energization (joule) type heater, a jacketed tank, etc.
  • the heating conditions are preferably 90 to 120 ° C., 1 to 60 seconds, more preferably 90 to 110 ° C., 5 to 60 seconds, and still more preferably 90 to 100 ° C., 10 to 60 seconds. More preferably, it is 90 to 95 ° C. and 20 to 60 seconds.
  • the cooling conditions are preferably 10 to 50 ° C., more preferably 10 to 40 ° C., still more preferably 15 to 30 ° C., still more preferably 15 to 20 ° C., preferably 1 to Rapid cooling (rapid cooling) is performed for 120 seconds, more preferably 1 to 100 seconds, still more preferably 1 to 80 seconds, and still more preferably 1 to 60 seconds.
  • rapid cooling rapid cooling
  • mixing a water-in-oil emulsion will not be specifically limited if it processes using the apparatus and apparatus for manufacture of a general margarine.
  • the step of separately preparing an aqueous phase is not particularly limited as long as it is processed using a general food industry apparatus or equipment. It may be processed using an attached tank or the like.
  • the temperature conditions for this preparation are preferably 50 to 75 ° C. and 5 to 60 minutes, more preferably 50 to 70 ° C. and 5 to 30 minutes, and still more preferably 50 to 65 ° C. and 5 to 20 minutes. More preferably, it is 50 to 60 ° C. and 5 to 10 minutes.
  • the material constituting the aqueous phase (aqueous solution) is not particularly limited, and those known in the art can be appropriately selected and used.
  • the step of cooling after heating the aqueous phase (aqueous solution) is not particularly limited as long as it is processed using a general food industry apparatus or equipment, for example,
  • the heat treatment may be performed using a plate heat exchanger, a tube heat exchanger, an energizing (joule) heater, a jacketed tank, or the like.
  • the heating conditions are preferably 90 to 120 ° C., 1 to 60 seconds, more preferably 90 to 110 ° C., 5 to 60 seconds, and still more preferably 90 to 100 ° C., 10 to 60 seconds. More preferably, it is 90 to 95 ° C. and 20 to 60 seconds.
  • the cooling conditions are preferably 3 to 50 ° C., more preferably 3 to 30 ° C., still more preferably 3 to 15 ° C., still more preferably 3 to 10 ° C., preferably 1 to Rapid cooling (rapid cooling) is performed for 120 seconds, more preferably 1 to 90 seconds, still more preferably 1 to 60 seconds, and still more preferably 1 to 30 seconds.
  • the step of adding a cooled aqueous phase (aqueous solution) to a cooled water-in-oil emulsion and mixing (kneading) is a general production of margarine. If it processes using the apparatus and apparatus for this, it will not specifically limit.
  • a raw material is dispersed or dissolved in an oil phase and an aqueous phase, and the oil phase and the aqueous phase are mixed (preliminarily) and emulsified, and the fat content is less than 50% by mass ( For example, 40% by mass) of a water-in-oil emulsion is prepared, and then heated (sterilized), cooled and kneaded.
  • the conventional low fat spread since a small amount of oil phase part is emulsified as a continuous phase and a large amount of water phase part is dispersed as a dispersed phase, the emulsified state is difficult to stabilize.
  • the water-in-oil emulsion is heated and then cooled and kneaded to emulsify.
  • aqueous solution aqueous solution
  • the aqueous phase aqueous solution
  • the cooled aqueous phase aqueous solution
  • the composition of the low fat spread is adjusted substantially evenly while emulsifying. Stabilize the state.
  • a large amount of oil phase part is used as a continuous phase, and a small amount of aqueous phase part is used as a dispersed phase so that the emulsified state is stabilized. Since the phase part (aqueous solution) is added and mixed, the emulsified state is easily stabilized.
  • a water-in-oil emulsion may be prepared using an emulsifier having an HLB value of 3 or more.
  • the HLB value is an index indicating the degree of affinity for water and oil in emulsifiers and surfactants.
  • the HLB value is based on a range from 0 to 20, and the closer to 0, the higher the lipophilicity, and the closer to 20, the higher the hydrophilicity.
  • the HLB value of the emulsifier is preferably 3 or more, more preferably 3 to 20, still more preferably 3 to 10, further preferably 4 or more. More preferably, it is 4 to 10, more preferably 4 to 8, and still more preferably 4 to 6. If the emulsifier has an HLB value of 3, the low fat spread will not dissolve well and the flavor will not be inferior.
  • a water-in-oil emulsion is prepared using an emulsifier having an HLB value of 3 or more, consumers eat while maintaining an emulsified state at an appropriate strength. In this case, the emulsified state is properly broken, the low fat spread is well melted, and the flavor is excellent.
  • starch is blended, and the aqueous phase (the aqueous phase constituting the water-in-oil emulsion and the aqueous phase prepared separately from the water-in-oil emulsion (aqueous solution) And)) may be prepared.
  • starch is not particularly limited as long as the effects of the present invention can be obtained, but preferably, it is subjected to enzymatic, physical, or chemical modification treatment to improve or improve properties and impart functionality. It is a modified starch.
  • modified starch includes acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, starch octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch.
  • examples thereof include phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, and phosphoric acid crosslinked starch, and hydroxypropyl starch is preferred.
  • the starch concentration is preferably It is 3% by mass or more, more preferably 3 to 10% by mass, further preferably 4 to 8% by mass, and further preferably 5 to 6% by mass. If the starch concentration is 3 to 10% by mass, the emulsification stability of the low fat spread can be effectively improved, and the water separation of the low fat spread can be effectively suppressed or prevented.
  • an additive is blended, and an aqueous phase (an aqueous phase constituting a water-in-oil emulsion and an aqueous phase prepared separately from the water-in-oil emulsion (aqueous dissolution) And the like) may be prepared.
  • the additive is not particularly limited as long as the effect of the present invention is obtained, but examples thereof include flavor materials and physical property improvers, and examples of fats such as fats and oils.
  • the fat content is preferably 20 to 45% by mass, more preferably 25 to 45% by mass, still more preferably 30 to 45% by mass, and further preferably 30 to 40% by mass. It is. If the fat content is 20 to 45% by mass, the water phase part becomes too much, the emulsion stability does not deteriorate, and the oil phase part becomes too much. There will be no disappearance.
  • the conductivity of the low fat spread can be measured to evaluate the degree of melting in the mouth.
  • the conductivity is an index that expresses the ease of current flow in an aqueous solution. That is, when dissolution of the low fat spread proceeds, salt (salt) contained in the low fat spread is released into the aqueous solution, and accordingly, the conductivity of the low fat spread increases. That is, the fact that the conductivity of the low fat spread tends to increase means that the low fat spread is well melted.
  • the low fat spread of the present invention in the measurement of conductivity at 37 ° C., the conductivity reaches 8 mS / m or more in less than 100 seconds from the start of measurement. At this time, if the electrical conductivity does not reach 8 mS / m or more in less than 100 seconds from the start of measurement, the melting of the low fat spread is poor. Therefore, the low fat spread of the present invention preferably has a conductivity of 8 mS / m or less in 90 seconds from the start of measurement, more preferably less than 80 seconds from the start of measurement in the measurement of conductivity at 37 ° C. The conductivity reaches 8 mS / m or more, more preferably less than 70 seconds from the start of measurement, and the conductivity reaches 8 mS / m or more, more preferably less than 60 seconds from the start of measurement. Will be reached.
  • Example 1 Production of Invention Product 1
  • 11438.4 g of edible vegetable oil Mitsubishi Corporation
  • 4450 g of edible refined processed oil Ueda Oil Co., Ltd.
  • glycerin fatty acid ester RIKEN VITAMIN, HLB Value: 4.3
  • lecithin Sakai Oil Co., Ltd.
  • 8009.1 g of prepared water (food manufacturing water) and 480 g of salt (Diasolt) in another tank for mixing the mixture was stirred and dissolved, and then hydroxypropyl starch (Nelite CL, Ingle). Dion Japan Co., Ltd.) was added at 515 g and dispersed by stirring. Thereafter, the mixture was heated to 60 ° C. and then mixed by stirring to prepare an “aqueous phase”.
  • the “oil phase” is placed in the “oil phase”, and the “water phase” is added and mixed. Further, 7.5 g of fragrance (Shiono Fragrance Co., Ltd.) is added, and then 50 to 60 ° C. The mixture was stirred for 10 minutes while being warmed to the extent, and emulsified (preliminarily emulsified) to prepare an “emulsion”. Next, this “emulsion” was fed to a plate heat exchanger (sterilizer), heated (sterilized) at 95 ° C. for 20 seconds, and then cooled to about 50 ° C.
  • this “emulsion” was filtered using a filter (60 mesh, manufactured by PET), and then sent to a scraper heat exchanger (cooler), and rapidly cooled to 18 ° C.
  • this “emulsion” was fed to a kneader and kneaded at 20 ° C. to make a total of 25 kg to prepare a “base spread”.
  • a recipe for “base spread” of Invention 1 is shown in Table 1.
  • the “base spread” is fed to a kneader, the “water phase for post-mixing” is filtered, mixed and dispersed, and then kneaded at 20 ° C. to prepare an “emulsion”. .
  • the base spread (Table 1): the aqueous phase for post-mixing (Table 2) was mixed at a ratio of 62.5: 37.5.
  • this “emulsion” was fed to a filling machine and filled in a predetermined container to produce a low fat spread (Invention 1) having a fat content of 40% by mass.
  • Table 3 shows the recipe for Invention Product 1.
  • a separate tank for preparation 108.76 kg of preparation water (food production water) is added, 96 kg of saline (preparation water (food production water)) and 32 kg of salt (Diasolt) are mixed and stirred. 128 kg of dissolved product), 34 kg of gelatin (Nitta Gelatin Co., Ltd.), 5.4 kg of citric acid (San-Eigen FFI Co., Ltd.), and 0 of sodium citrate (San-Eigen FFI Co., Ltd.) Then, the mixture was stirred and mixed while reducing the pressure in the tank to 0.060 MPa to prepare an “aqueous phase”.
  • the “water phase” is heated to 60 ° C. in the place where the “oil phase” is contained, and then this “water phase” is added using a filter (60 mesh, made of PET).
  • a mixture of fragrance (Shiono Fragrance Co., Ltd.) and fragrance (Ogawa Fragrance Co., Ltd.) was added at 0.84 kg, and the mixture was stirred for 10 minutes while being heated to about 60 ° C. Emulsified) to prepare an “emulsion”.
  • a sintered filter 40 mesh
  • it was sent to a plate heat exchanger (sterilizer) and heated (sterilized) at 95 ° C. for 20 seconds.
  • this “emulsion” is filtered using a sintered filter (40 mesh), and then sent to a scraper heat exchanger (cooler), rapidly cooled to 28 ° C., and further scraped. The solution was sent to a heat exchanger (cooler) and rapidly cooled to 18 ° C.
  • this “emulsion” was fed to a kneader and kneaded at 20 ° C. Then, this “emulsion” was fed to a filling machine, passed through a magnetic separator, and then filled into a predetermined container to produce a low fat spread (conventional product 1) having a fat content of 38 mass%.
  • Table 4 shows a recipe for conventional product 1.
  • the conductivity is an index indicating the ease of current flow in an aqueous solution containing an electrolyte.
  • the invention product 1 can produce a low-fat spread with a stable emulsification and a good mouth melt without using a polyglycerin condensed ricinoleic acid ester, which is a strong lipophilic emulsifier.
  • the conventional product 1 in the conventional product 1, the conductivity did not increase even after about 600 seconds had elapsed since the start of the test. Therefore, it was suggested that the conventional product 1 is a low fat spread in which the salt content in the aqueous phase is not released into the aqueous solution, does not demulsify, and does not dissolve in the mouth even after about 600 seconds have passed.
  • the conventional product 1 uses a polyglycerin condensed ricinoleic acid ester which is a strong lipophilic emulsifier and produces a low fat spread which is stable in emulsification but not well melted in the mouth. confirmed.
  • Example 2 Manufacture of Invention Product 2
  • 352.42 kg of edible refined processed oil Ueda Oil Co., Ltd.
  • 1.98 kg of glycerin fatty acid ester RIKEN VITAMIN, HLB value: 4.3
  • Lecithin Sakai Oil Co., Ltd.
  • Add edible vegetable oil Mitsubishi Corporation
  • antioxidant tocopherol (40%), J-Oil Mills
  • An “oil phase” was prepared.
  • the “water phase” is heated to 60 ° C. in the place where the “oil phase” is contained, and then this “water phase” is added using a filter (60 mesh, made of PET).
  • the fragrance Shiono Fragrance Co., Ltd.
  • the mixture was stirred for 10 minutes while being heated to about 50-60 ° C. and emulsified (preliminarily emulsified).
  • a sintered filter 40 mesh
  • this “emulsion” is filtered using a sintered filter (40 mesh), then sent to a scraper heat exchanger (cooler), rapidly cooled to 20 ° C., and further scraped. The solution was sent to a heat exchanger (cooler) and rapidly cooled to 14 ° C. Next, this “emulsion” was fed to a kneader and kneaded at 20 ° C. to prepare a “base spread” with a total of 2000 kg. Table 5 shows the “base spread” recipe for Invention 2.
  • the “base spread” is fed to a kneader, the “water phase for post-mixing” is filtered, mixed and dispersed, and then kneaded at 20 ° C. to prepare an “emulsion”. .
  • the base spread (Table 5): the aqueous phase for post-mixing (formulation in Table 2) was mixed at a ratio of 66:34.
  • this “emulsion” is fed to a filling machine, passed through a magnetic separator, and then filled into a predetermined container to produce a low fat spread (Invention 2) with a fat content of 40 mass% on a commercial scale. did.
  • the formulation table for Invention 2 is shown in Table 6.
  • Test Example 2 Comparison of Mouth Melting of Invention Product 2 and Conventional Product 1
  • the electrical conductivity of Invention Product 2 and Conventional Product 1 was measured. Specifically, in the same manner as in Test Example 1, the conductivity of hot water was measured every 10 seconds up to 600 seconds. The results are shown in FIG. Moreover, it expanded in the range which measured the electrical conductivity of warm water to 100 second, and this result was shown in FIG.
  • Invention 2 can produce a low fat spread with a stable emulsification state and good meltability on a commercial scale without using a polyglycerin condensed ricinoleic acid ester, which is a strong lipophilic emulsifier. .
  • Example 3 Manufacture of Invention Products 3 to 5
  • 12995 g of edible vegetable oil Mitsubishi Corporation
  • 5566 g of edible refined processed oil Ueda Oil Co., Ltd.
  • glycerin fatty acid ester RIKEN VITAMIN, HLB Value: 4.3
  • lecithin manufactured by Sakai Oil Co., Ltd.
  • 3475.76 g of prepared water (food manufacturing water) and 276 g of sodium chloride (Diasolt) were added to another preparation tank and dissolved by stirring.
  • 515.2 g of hydroxypropyl starch (Nulite CL, Ingledion Japan) was added and stirred and dispersed. Thereafter, the mixture was heated to 60 ° C. and then mixed by stirring to prepare an “aqueous phase”.
  • the “water phase” is added to the “oil phase” and mixed. Further, ⁇ -carotene (DSM Nutrition Japan) is added at 11.04 g, and the temperature is 50-60 ° C. The mixture was stirred for 10 minutes while being warmed to the extent, and emulsified (preliminarily emulsified) to prepare an “emulsion”. Next, this “emulsion” was fed to a plate heat exchanger (sterilizer), heated (sterilized) at 95 ° C. for 20 seconds, and then cooled to about 50 ° C.
  • this “emulsion” was filtered using a filter (60 mesh, manufactured by PET), and then sent to a scraper heat exchanger (cooler), and rapidly cooled to 18 ° C.
  • this “emulsion” was fed to a kneader and kneaded at 20 ° C. to prepare a “base spread” with a total of 23 kg.
  • Table 7 shows a recipe for “base spread” of Inventions 3 to 5.
  • the “base spread” is fed to a kneader, the “water phase for post-mixing” is filtered, mixed and dispersed, and then kneaded at 20 ° C. to prepare an “emulsion”. .
  • the “base spread” (Table 7) and the “water phase for post-mixing” (Table 8) were mixed so as to have the ratio shown in Table 9.
  • these “emulsions” are fed to a filling machine, filled into a predetermined container, a low fat spread (invention 3) with a fat content of 39.1% by mass, and a fat content of 30.9% by mass.
  • Low fat spread (Invention 4), and a low fat spread (Invention 5) having a fat content of 22.8% by mass.
  • Ingredients for Inventions 3 to 5 are shown in Tables 10 to 12, respectively.
  • Test Example 3 Comparison of Mouth Melting of Invention Products 3 to 5
  • the electrical conductivity of Invention Products 3 to 5 was measured. Specifically, the conductivity of hot water was measured every 10 seconds up to 600 seconds in the same manner as in Test Example 1, and the results are shown in FIG. Moreover, it expanded in the range which measured the electrical conductivity of warm water to 100 second, and this result was shown in FIG.
  • any of the inventive products 3 to 5 can produce a low fat spread having a stable emulsification state and good meltability without using a strong lipophilic emulsifier polyglycerin condensed ricinoleate. It was.
  • Example 4 Production of Invention 6
  • 10500 g of olive oil Mitsubishi Corporation
  • 4125 g of edible refined processed oil Ueda Oil Co., Ltd.
  • glycerin fatty acid ester RIKEN vitamins, HLB value: 4. 3
  • 25 g and lecithin manufactured by Sakai Oil Co., Ltd.
  • 9415 g of prepared water (food manufacturing water) and 300 g of sodium chloride (Diasolt) were added to another preparation tank and dissolved by stirring.
  • hydroxypropyl starch (Nulite CL, Ingledion Japan) was added at 560 g, and then dispersed by stirring. Thereafter, the mixture was heated to 60 ° C. and then mixed by stirring to prepare an “aqueous phase”.
  • this “emulsion” was filtered using a filter (60 mesh, manufactured by PET), and then sent to a scraper heat exchanger (cooler), and rapidly cooled to 18 ° C.
  • this “emulsion” was fed to a kneader and kneaded at 20 ° C. to make a total of 25 kg to prepare a “base spread”.
  • Table 13 shows a recipe for “base spread” of Invention 6.
  • the “base spread” is fed to a kneader, the “water phase for post-mixing” is filtered, mixed and dispersed, and then kneaded at 20 ° C. to prepare an “emulsion”. .
  • the base spread (Table 13): the aqueous phase for post-mixing (Table 14) was mixed at a ratio of 66:34.
  • this “emulsion” was fed to a filling machine and filled into a predetermined container to produce a low fat spread (Invention 6) having a fat content of 38.9% by mass.
  • Table 15 shows a recipe for Invention 6.
  • a low fat spread tissue can be stabilized in a high fat content of 50% by mass or more. For this reason, in this invention, at the time of manufacture of a low fat spread, a phase inversion etc. cannot occur easily, emulsification stability is good, and a physical property is excellent. Further, according to the present invention, a low fat spread can be produced without using a strong lipophilic emulsifier such as PGPR. For this reason, in this invention, at the time of eating of a low-fat spread, an emulsified state disintegrates appropriately, the mouth melts well, and the flavor is excellent.
  • PGPR strong lipophilic emulsifier

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  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne un procédé de production d'une pâte à tartiner à faible teneur en matière grasse, par préparation d'une émulsion eau-dans-huile ayant une teneur en matière grasse de 50 % en masse ou plus, par refroidissement de celle-ci, suivi par l'addition d'une phase aqueuse (solution aqueuse) et mise en oeuvre du mélange.
PCT/JP2016/003437 2015-07-24 2016-07-22 Procédé de production de pâte à tartiner à faible teneur en matière grasse Ceased WO2017017945A1 (fr)

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JP2017531014A JP6868558B2 (ja) 2015-07-24 2016-07-22 低脂肪スプレッドの製造方法

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JP2015-146576 2015-07-24
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JP7269402B1 (ja) 2022-03-30 2023-05-08 博繁 河野 Ｗ／ｏ型乳化油脂組成物の製造方法

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JPH08187051A (ja) * 1995-01-09 1996-07-23 Miyoshi Oil & Fat Co Ltd 油中水型乳化油脂組成物
WO1999027797A1 (fr) * 1997-12-03 1999-06-10 Snow Brand Milk Products Co., Ltd. Pate a tertiner
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JP2010148478A (ja) * 2008-12-26 2010-07-08 Tsukishima Foods Industry Co Ltd 油中水型乳化組成物及びその製造方法
JP2012175949A (ja) * 2011-02-28 2012-09-13 J-Oil Mills Inc 油中水型油脂組成物及びその製造方法
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JPH08501702A (ja) * 1992-11-25 1996-02-27 エフ エム シー コーポレーション 低脂肪スプレッド及びその製造法
JPH08187051A (ja) * 1995-01-09 1996-07-23 Miyoshi Oil & Fat Co Ltd 油中水型乳化油脂組成物
WO1999027797A1 (fr) * 1997-12-03 1999-06-10 Snow Brand Milk Products Co., Ltd. Pate a tertiner
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JP2010148478A (ja) * 2008-12-26 2010-07-08 Tsukishima Foods Industry Co Ltd 油中水型乳化組成物及びその製造方法
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* Cited by examiner, † Cited by third party
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JP7269402B1 (ja) 2022-03-30 2023-05-08 博繁 河野 Ｗ／ｏ型乳化油脂組成物の製造方法
JP2023147606A (ja) * 2022-03-30 2023-10-13 博繁 河野 Ｗ／ｏ型乳化油脂組成物の製造方法

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