JPS62275646A - Production of high-viscosity oil-in-water type emulsion - Google Patents

Abstract

PURPOSE:To obtain a filling.topping material having improved heat resistance and good flavor for confectionery and good flavor, by heating an emulsion of an oily phase consisting essentially of an edible fat or oil and an aqueous phase consisting essentially of a water-soluble proteinaceous material, starch, paste and water and cooling the emulsion. CONSTITUTION:An oil-in-water type preliminary emulsion containing and aqueous phase as a continuous phase is prepared from 5-45pts.wt. oily phase consisting essentially of a natural animal or vegetable fat or oil having <7 solid fat index at 25 deg.C and <10 solid fat index at 20 deg.C or a processed fat oil thereof and 55-95pts.wt. aqueous phase consisting of an edible material containing a water-soluble simple protein complex protein or protein hydrolyzate having surface activity, starch, paste and water. The resultant emulsion is then heat-treated and, as necessary, an antioxidant, coloring matter, tasting component and assistant emulsifying agent are suitably added. Thereby the aimed emulsion, having improved heat resistance and good flavor and suitable as a filling.topping material is obtained.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a method for producing a highly viscous oil-in-water emulsion, specifically,
The present invention relates to a method for producing a highly viscous oil-in-water emulsion that has excellent heat resistance and good flavor and is suitable as a filling/topping material for confectionery and bread making.

[Conventional technology and its problems]

Traditionally, custard cream and flower pastes (hereinafter referred to as pastes) have been widely used in the confectionery and bread making fields as filling materials wrapped in dough and topping materials squeezed or applied onto the surface of dough. There is. When using the above-mentioned pastes as a filling material, the method of wrapping them in a rough dough and baking them, as typified by sweet bread, is generally adopted as it is easy to work with, but Since moisture evaporates and expands inside the bread during baking, a large cavity is formed between the filling material and the inner layer of the bread after baking, which is an undesirable problem.

On the other hand, when using the above-mentioned pastes as topping materials, the method of squeezing or applying them onto the dough surface and then baking is also adopted, but the pastes as topping materials are damaged by exposure to high temperatures during baking. The viscosity decreases significantly, and Il! I
Because of this, the surface loses its luster after a while after being taken out of the pot, and there are numerous small cracks, which cause the water to scatter and form a film, resulting in a poor taste and a significant decrease in product value. Ta.

Therefore, attempts have been made to dramatically increase the amount of starch or add a large amount of heat-coagulable protein in order to impart heat resistance during baking, but these efforts have resulted in a rice cake-like mouthfeel, which is unique to starches. There were also problems with the flavor being noticeably FM-like, such as a "mushy" mouthfeel caused by heat-coagulable proteins.

In order to solve the above problem, there is a method of adding rennet casein and phosphate (Japanese Patent Application Laid-Open No. 58-212752). However, there were still some dissatisfaction with the texture and flavor.

Therefore, an object of the present invention is to provide a method for producing a highly viscous oil-in-water emulsion that has excellent heat resistance and good flavor and is suitable as a filling/topping material for confectionery and bread making.

[Means for Solving the Problem] The present invention provides an oil phase containing 5 to 45 parts by weight of edible fats and oils as a main component, and an aqueous phase containing a water-soluble protein material, starch, thickening material, and water as main components. From 55-95i 111 copies,
The above object was achieved by preparing an oil-in-water pre-emulsion having an aqueous phase as a continuous phase and heat-treating the obtained oil-in-water pre-emulsion.

Hereinafter, the method for producing the highly viscous oil-in-water emulsion of the present invention will be described in detail. Note that the content (%) (added amount) of the water-soluble protein material, starch, and thickening agent indicates the proportion in the aqueous phase (percentage to the aqueous phase).

The edible oils and fats used in the present invention include natural animal and vegetable oils, as well as processed oils and fats that have been subjected to transesterification, addition of water, fractionation, etc. alone or in combination, but are preferably liquid at room temperature. It is preferable to use oils and fats that are mainly composed of oils and fats that are liquid at room temperature and mixed with a small amount of oils and fats that are solid at room temperature.

The above-mentioned edible fats and oils preferably have a solid fat index (SFI) of less than 7 at 25°C and less than 10 at 20°C.

Further, /d] meltable physical substances such as antioxidants, oil-soluble pigments, and oil-soluble emulsifiers described below can be added to the edible fat (oil phase) as necessary.

The water-soluble protein materials used in the present invention include water-soluble simple proteins (albumin class) and complex proteins (glycoproteins, phosphoproteins, nuclear proteins, chromoproteins, etc.) that have surface activity.
and edible materials containing protein hydrolysates, such as animal milk, casein, sodium caseinate, milk powder, whey powder, egg yolks, egg whites and their powders, soybean proteins, and their processing by enzymatic or chemical processing. After decomposition into
Examples include those extracted with water, and these may be used alone or in combination of two or more.

The amount of the above water-soluble protein material added is such that the content of water-soluble protein contained in the water-soluble protein material in the aqueous phase is O, 0Q.
5ffi amount% or more, less than 5M amount%, preferably 0.05
It is preferable to adjust the amount to 3% by weight. If the content of the water-soluble protein is less than 0.005% by weight, oil-in-water emulsification becomes unstable and oil separation is likely to occur;
If it is more than that, the texture of the obtained high viscosity oil-in-water emulsion after baking becomes extremely hard, which is not preferable.

Starches used in the present invention include starches derived from potatoes, rice, corn, fuchsia corn, cane, wheat, tapioca, adzuki beans, kidney beans, cowpeas, fava beans, and other legumes, as well as starches such as these. Examples of raw materials include chemically modified starch such as roasted dextrin, enzyme-modified starch, esterified starch, oxidized starch, etherified starch, and crosslinked starch. Also good.

The amount of starch added is preferably such that the content of starch in the aqueous phase is 2 to 30% by weight, preferably 5 to 20% by weight, and more preferably 7 to 15% by weight.

If the content of the starches is less than 2% by weight, the resulting oil-in-water emulsion will have low viscosity, making it difficult to obtain the viscosity and heat resistance required for topping or filling materials, and if the content is more than 30% by weight, , exhibits "rice cake"-like properties,
This is not preferable because it not only feels sticky in the mouth but also has a high viscosity, making it difficult to perform the heat treatment described below.

In addition, as the thickening material used in the present invention, one selected from pectins such as high methoxyl pectin and low methoxyl pectin, locust bean gum, xanthan gum, carrageenan, farcellan, agar, and tf1 type of htamarind seeds, or Two or more types of glue may be used.

The amount of the above-mentioned thickening agent added is not particularly limited, but the content of the thickening agent in the aqueous phase is 0.005 to 3% by weight, preferably O,1
It is preferable to adjust the amount to 1.5% by weight.

If the content of the above-mentioned glue is less than 0.005% by weight, it will become a low-viscosity oil-in-water emulsion, and it will be difficult to obtain the viscosity and heat resistance required for a topping material or filling material. If the amount is too large, the viscosity becomes high and the heat treatment described below becomes difficult, which is not preferable.

In the present invention, in the aqueous phase, glucose, fructose, sia 1m, maltose, maltose starch syrup,
Water-soluble sugars such as sugar alcohols and dextrins, salt,
Salts such as potassium chloride, sodium citrate, phosphate, monosodium glutamate, bean powder, bean paste, cacao powder, cheese powder, sesame seeds, bean paste, kneaded bean paste, fruit juice, pulp, acidulants, seasonings, spices,
Water-soluble and water-dispersible taste substances such as fragrances can be used in appropriate combinations. When using these subcomponents, if the subcomponents contain water-soluble protein or starch, the content of water-soluble protein in the aqueous phase should be 0.005f.
i amount% or more and less than 5% by weight, and the starch content is 2%
Sub-components should be added to ~30% by weight.

Furthermore, in the present invention, the edible oil (oil phase) and the aqueous phase are emulsified by the surface activity of the water-soluble protein material, but in order to further supplement the emulsification of the edible oil and the aqueous phase, an emulsifier is used for oil-in-water pre-emulsification. It is preferable to add 0.01 to 5% by weight based on the entire product. As such an emulsifier, it is preferable to use an edible emulsifier selected from glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and phospholipids, or two or more types of edible emulsifiers. good.

Among these emulsifiers, in particular, polyglycerin fatty acid esters with m degree of 7 or more and/or shea with HLB of 3 or less are used.
t1! When fatty acid ester is used, an emulsion that melts in the mouth even better can be obtained.

The polyglycerin fatty acid ester having a degree of polymerization of 7 or more is a fatty acid ester of polyglycerin having a degree of glycerin polymerization of 7 or more. As the polyglycerin fatty acid ester, decaglycerin heptanosaturated fatty acid ester is particularly preferred. In addition, examples of the constituent fatty acids of this polyglycerin fatty acid ester include myristic acid, valmitic acid, stearic acid, arachidic acid, behenic acid, and oleic acid.

The amount of the polyglycerol fatty acid ester used is determined as appropriate depending on the purpose of use of the high viscosity oil-in-water emulsion.
For oil-in-water preemulsions, preferably 0.01 to 2
The amount of M is %, preferably 0.1 to 1% by weight.

Furthermore, as the satfA fatty acid ester used in the present invention, among the fatty acid esters of sucrose, the monoester content is 30% or less, and the di-triester content is 70% or less.
% or more, sucrose fatty acid esters with an HLB of 3 or less are particularly preferred.

Such monosaccharide fatty acid esters are highly oil-soluble;
It has an emulsifying effect and an anti-crystallization effect on fats and oils.

The amount of the sucrose fatty acid ester with an HLB of 3 or less to be used is determined as appropriate depending on the purpose of use of the highly viscous oil-in-water emulsion, but it is preferably 0.01
~2% by weight, more preferably 0.05~0.5% by weight.

When these emulsifiers are used, oil-soluble emulsifiers are preferably dissolved in the oil phase, and water-soluble emulsifiers are preferably dissolved in the aqueous phase.

Therefore, when producing the highly viscous oil-in-water emulsion of the present invention, first a water-soluble protein material, starch, thickening agent, and water, and if necessary, a water-soluble emulsifier and a taste substance are added to the aqueous phase. In addition, an oil phase is prepared from edible fats and oils, an oil-soluble emulsifier as necessary, and an oil-soluble substance, and the above aqueous phase 55-9 is prepared.
An oil-in-water pre-emulsion is prepared from 5 parts by weight and 5 to 45 parts by weight of the above oil phase. If the amount of the oil phase used is less than 5 parts by weight, the mouthfeel will be sticky, and if it is more than 45 parts by weight, the heat resistance will be weakened and it will boil during baking, making it unusable. The pre-emulsification method may be either a bunch method or a method of continuously emulsifying the aqueous phase and Urawa in a line.

Then, the obtained oil-in-water pre-emulsion is preferably heated to 90%
Heat treatment at temperatures above ℃. This heat treatment makes it possible to swell the starch and obtain a highly viscous oil-in-water emulsion.

Such heat treatment can be carried out using various commercially available heating devices, and examples of such devices include indirect heating type devices such as APV plate type UHT processing devices (A, P, V, Co., Ltd.). ,c.

P, UHT stage bacteria device (Climaly Pancakes'M)
, Stork tubular type UHT sterilizer (manufactured by Stork), Contherm type UHT sterilizer (manufactured by Alfa Laval), KRC Neater (manufactured by Kurimoto Iron Works)
etc., as well as direct heating methods such as the Uberization sterilizer (Alpura! 31) and the VT+S sterilizer (
Alpha Rahal Co., Ltd. ff1), Raki7-UHTfA fungicide rxt (manufactured by -7 Gear Co., Ltd.), Paralyzator (manufactured by Pa, Shu & Silkeborg Co., Ltd.), C, P, Vac
-11eae-UHT sterilizer (manufactured by Kurimaly Package Co., Ltd.), Kureha-type UHT sterilizer (manufactured by Kureha Engineering Co., Ltd.), etc.

The oil-in-water pre-emulsion is heated by these heating devices preferably at 90°C or higher, more preferably at 95-150°C, for 2
After being heated for about 60 seconds, it is cooled to an appropriate temperature and made into a product.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.
These examples are not intended to limit the invention in the same way.

Example 1 50 parts by weight of maltose starch syrup (water content 25% by weight), skim milk powder (
Water-soluble protein content (35%) 2 parts by weight, phosphoric acid cross-linked starch 8 parts by weight, highly methoxylated pectin 0.3 f
fi parts, locust bean gum 0°2 parts by weight, cocoa powder (water-soluble protein content 0% by weight, starch content 25% by weight) 3 parts by weight, HLBII Sea! Sugar fatty acid ester 0.2 parts by weight, chocolate flavor 0.
2 parts by weight and 16 parts by weight of water were mixed to prepare an aqueous phase.

Separately, 15 M parts of edible soybean oil and hydrogenated fish oil with an elevated melting point of 30°C [solid fat index (SFI): 14 at 25°C, 2 at 20°C
0] 5 parts by weight, and the oil phase [solid fat index (SFI):
3 at 25°C and 5 at 20°C].

The aqueous phase was heated to 60°C, and while stirring, the oil phase heated to 60°C was added little by little to emulsify it into an oil-in-water type, and then homogenized through a homogenizer to obtain an oil-in-water pre-emulsion. Ta. Next, this oil-in-water pre-emulsion was heated to 60°C.
While holding the mixture back and forth, heat treatment was performed at 135°C for 7 seconds using a Kureha UHT sterilizer (manufactured by Kureha Engineering), and the mixture was cooled to 55°C to obtain a highly viscous oil-in-water emulsion.

Top this on pie dough and heat at 200℃ for 12 minutes.
Even if you bake it for a minute, you can also wrap it in bread dough and bake it at 180℃ for 15 minutes.
Even after baking for a minute, no deformation was observed and the chocolate flavor was good.

Example 2 7 parts by weight of soft flour (water-soluble protein content: 1.5% by weight, starch content: 70% by weight), 5 parts by weight of skim milk powder (water-soluble protein content: 35% by weight), 4 parts by weight of phosphoric acid cross-linked starch Parts by weight, 0.9 parts by weight of salt, 0.5 mH of consommé powder
0.4 parts by weight of sodium glutamate, and 0.2 parts by weight of xanthan gum are dispersed and dissolved in 66.7 parts by weight of water,
An aqueous phase was prepared.

Another, edible palm olein [Solid fat index (SF): 25
3. At 20°C, 10 parts by weight of 9] and 5 parts by weight of edible soybean oil were mixed [solid fat index (SFI) after mixing: 2 at 25°C.
．． 6) at 20°C, then 0.3 m1 part of glycerin fatty acid ester of iodine lll12 was melted to prepare an oil phase.

While heating the aqueous phase to 60°C, the oil phase heated to 60°C was added little by little to emulsify it into an oil-in-water type, and the mixture was further homogenized through a homogenizer to obtain an oil-in-water pre-emulsion. Next, this oil-in-water pre-emulsion was heated to 60°C.
While holding it back and forth, heat treatment was performed at 150°C for 4 seconds using a Kureha style IJ (TG bacteria device), and then cooled to 50°C.
A highly viscous oil-in-water emulsion was obtained. Even when this product was spread on bread and baked at 180° C. for 5 minutes, no deformation was observed and the flavor was good.

Example 3 Tomato puree (water content 87% by weight, water-soluble protein content 2%) 55.6 parts by weight, sodium caseinate 0.
5 parts by weight, 10 parts by weight of cornstarch, 3 parts by weight of white sugar, 0.2 parts by weight of common salt, 0.2 parts by weight of sodium glutamate, 0.1 parts by weight of GoLink powder, 0.0 parts by weight of carrageenan.
Mix 3M parts and 0.1 parts by weight of agar, and mix the aqueous phase.
I did m. The resulting aqueous phase was heated to 50°C and while stirring,
To this, 30 parts of edible rapeseed oil preheated to 50° C. was added little by little to obtain an oil-in-water pre-emulsion. While maintaining this oil-in-water pre-emulsion at around 50°C, use the Contherm scraping 'iK' and UHT sterilizer (manufactured by Alfa Laval).
The mixture was heat-treated at 120°C for 20 seconds and cooled to 60°C to obtain a highly viscous oil-in-water emulsion. Even when this product was topped on pie dough and baked at 200° C. for 12 minutes, no deformation was observed and the tomato flavor was good.

Example 4 Cheese powder (water-soluble protein content 10% by market weight) 10
℃ weight part, egg white powder double weight part, rice starch 9 weight part, salt 0.5 weight part, sodium glutamate weight part 0.2 weight part, cheese flavor 0.2 type mouth part, and farmole 9f 0.3 weight part
Parts by weight were dissolved and dispersed in 38.5 parts by weight of water to prepare an aqueous phase.

Separately, edible palm olein [solid fat index (SFl): 2
3.20 at 5°C 9] 39 parts by weight, lecithin 0.2
m1u part, β-carotene solution 0. 1 parts by weight were combined to prepare an oil phase.

While heating the aqueous phase to 70°C, Urawa heated to 50°C was added little by little to emulsify it into an oil-in-water type, and further homogenized using a homomixer (Tokushu Kika Kogyo ■!!I). An oil-in-water pre-emulsion was obtained. Next, while maintaining this oil-in-water pre-emulsion at around 60°C, heat treatment was performed at 90°C for 30 seconds using a KRC kneader (manufactured by Kurimoto Iron Works).
It was cooled to 50°C to obtain a highly viscous oil-in-water emulsion. Even when this product was topped on pie dough and baked at 200℃ for 12 minutes, or wrapped in bread dough and baked at 180℃ for 15 minutes, it did not lose its shape and had a good cheese flavor. Ta.

Example 5 Cheese powder (water-soluble protein content 10% by weight) 10
parts by weight, 2 parts by weight of lactalbumin, 8 parts by weight of rice starch, 0.5 parts by weight of salt, 0.3 parts by weight of sodium glutamate, 0.2 parts by weight of cheese flavor, 0.0 parts by weight of carrageenan.
Parts of 4151f and 0.2 parts by weight of decaglycerin monostearate were dissolved and dispersed in 58 parts by weight of water to prepare an aqueous phase.

Separately, 20 parts by weight of edible rapeseed oil, 0.1 part of β-carotene liquid
Weight parts, and HLB l sea! Sugar fatty acid ester 0.
3 parts by weight were mixed to prepare an oil phase.

While heating the aqueous phase to 50°C, the oil phase heated to 50°C was added little by little to obtain an oil-in-water pre-emulsion. Next, while maintaining this oil-in-water pre-emulsion at 50°C, it was incubated at 130°C for 2 hours using a contherm scraping type UHTfA bacteria device.
Heat treated for 0 seconds, cooled to 75°C, and poured into high viscosity water.
nb type emulsion.

Even when this product was wrapped in bread dough and baked at 180° C. for 15 minutes, no deformation was observed and the cheese flavor was good.

Example 6 6 parts by weight of curry powder (water-soluble protein content: 6% by weight, starch content: 15% by weight), 4 parts by weight of skim milk powder (water-soluble protein content: 35% by weight), 2 parts by weight of cornstarch, soft flour (water-soluble 5 parts by weight, 2 parts by weight of white sugar, 1 part by weight of salt, 0.2 parts by weight of sodium glutamate, 0.05 parts by weight of locust bean gum, and decaglycerin monobalmite) was dissolved and dispersed in 46.2 parts by weight of water to prepare an aqueous phase.

Separately, 33 parts by weight of edible palm olein, 0.3 parts by weight of sorbitan monostearate, and 0.2 parts by weight of beef tallow stearate mono-diglyceride mixture were mixed to prepare an oil phase.

While maintaining the aqueous phase at 40°C, the oil phase heated to 60'C was added little by little to obtain an oil-in-water pre-emulsion. Next, while maintaining this oil-in-water pre-emulsion at 45°C,
Heat treatment was performed at 145° C. for 4 seconds using a Kureha UHT sterilizer, and the mixture was cooled to 40° C. to obtain a highly viscous oil-in-water emulsion. Even when this product was spread on bread and baked at 180°C for 2 minutes, it did not lose its shape and had a good curry flavor.

Example 7 Skim milk powder (water-soluble protein content 35% by weight) 6 parts by weight,
30 parts by weight of sorbitol, 135 parts by weight of Jojiro t', 6 parts by weight of phosphoric acid crosslinked starch, 0.5 parts by weight of pectin, and 0.4 parts by weight of milk flavor were dissolved and dispersed in 31.6 parts by weight of water, An aqueous phase was prepared.

Separately, a mixture of 15 parts by weight of edible soybean oil and 5 M parts of hydrogenated fish oil with an elevated melting point of 30°C [solid fat index (SFI): 14 at 25°C, 20 at 20°C] [solid fat index (SFI)
0.02 ffiiR of sucrose fatty acid ester of HL B 2 and 0.48 parts of sorbitan monooleate were dissolved in 3.5 at 25°C and 0.48 parts of sorbitan monooleate to prepare an oil phase.

While heating the aqueous phase to 40°C, the oil phase heated to 60°C was added little by little to obtain an oil-in-water pre-emulsion. Next, while maintaining this oil-in-water pre-emulsion at 45°C, Heat treatment was performed at 130° C. for 4 seconds using a Kureha UHT sterilizer, and the mixture was cooled to 40° C. to obtain a highly viscous oil-in-water emulsion.

Even if you bake this stuff on pie dough for 12 minutes at 200℃ with topping and filling,
No deformation was observed in any of them, and the milk flavor was good.

Example 8 Soy sauce (water-soluble protein content 2.0% by weight) 35 parts by weight, cornstarch 6 parts by weight, soft flour (water-soluble protein content ffl 1.5% by weight, starch content 70% by weight)
) 3 parts by weight, 0.3 parts by weight of lactalbumin, 0.1 parts by weight of sodium glutamate, 0.1 parts by weight of xanthan gum, 0.075 parts by weight of decaglycerin monostearate, 25 parts by weight of sorbitol (40% water) part and water 20
．． 425 parts by weight were mixed to prepare an aqueous phase.

The aqueous phase was heated to 50'C, and while stirring, 10 parts by weight of edible rice oil heated to 60C was added little by little to emulsify it into an oil-in-water type to obtain an oil-in-water type pre-emulsion. This oil-in-water preliminary emulsion was heated at 100'C for 15 seconds in a KRC kneader while being maintained at around SO'C, and then cooled to 40°C to obtain a highly viscous oil-in-water emulsion. Even when this product was spread on bread and baked at 180°C for 5 minutes, it did not lose its shape and had a good soy sauce flavor.

Example 9 Worcestershire sauce (water-soluble protein content 0.8% by weight) 4
0M parts, 20 parts by weight of sorbitol (30% water), 10 parts by weight of maltose syrup, 8 parts by weight of rice starch, 0.12 parts by weight of lactalbumin, 0.0 parts by weight of sodium tripolyphosphate.
05iffit part, sodium hexametaphosphate 0.0
:1 part by weight, 0.03 parts by weight of xanthan gum, 0.02 parts by weight of locust bean gum, and 1.66 parts by weight of water to prepare an aqueous phase.

Separately, 15 parts by weight of edible palm olein, edible rapeseed/l
i] 5 parts by weight and 0.09 parts by weight of a sucrose fatty acid ester having an HLB of 3 or less were mixed to prepare an oil phase.

While maintaining the aqueous phase at 45°C, add the oil phase heated to 60°C little by little to emulsify it into an oil-in-water type, and then homogenize it with a homomixer to obtain an oil-in-water pre-emulsion in iq. .

Next, this oil-in-water pre-emulsion was heated at 102°C for 6 seconds at KRC Negoo while being maintained at around 50°C to obtain a highly viscous oil-in-water emulsion. Even when this product was sandwiched between biscuit dough and baked at 200° C. for 15 minutes, no deformation was observed and the sauce flavor was good.

〔Effect of the invention〕

According to the present invention, it has excellent heat resistance and good flavor, and is suitable as a filling/dooring material for confectionery and bread making.
! It is possible to produce a highly viscous bent-in-water emulsion.

Claims (11)

[Claims] (1) An aqueous phase is prepared from 5 to 45 parts by weight of an oil phase whose main components are edible fats and oils, and 55 to 95 parts by weight of an aqueous phase whose main components are water-soluble protein materials, starches, thickeners, and water. A method for producing a highly viscous oil-in-water emulsion, which comprises preparing an oil-in-water pre-emulsion as a continuous phase and heat-treating the obtained oil-in-water pre-emulsion. (2) The high viscosity oil-in-water emulsion according to claim (1), wherein the oil phase or the aqueous phase contains 0.01 to 5% by weight of an emulsifier (amount used relative to the oil-in-water pre-emulsion). manufacturing method. (3) The method for producing a highly viscous oil-in-water emulsion according to claim (2), wherein the emulsifier contains a polyglycerin fatty acid ester having a degree of polymerization of 7 or more. (4) The method for producing a highly viscous oil-in-water emulsion according to claim (2), wherein the emulsifier contains a sucrose fatty acid ester with an HLB of 3 or less. (5) High viscosity oil-in-water emulsion according to claim (3) or (4), wherein the amount of emulsifier used is 0.01 to 2% by weight based on the oil-in-water pre-emulsion. How things are manufactured. (6) The solid fat index (SFI) of edible oil and fat is 7 at 25°C.
Claim No. (1) which is less than 10 at 20°C
A method for producing a highly viscous oil-in-water emulsion according to any one of items 1 to 5. (7) Claim No. 1 in which the aqueous phase contains a taste substance
) to (6). (8) Claims (1) to (7) in which the content of water-soluble protein contained in the water-soluble protein material in the aqueous phase is 0.005% by weight or more and less than 5% by weight. A method for producing a highly viscous oil-in-water emulsion according to any one of the above. (9) The method for producing a highly viscous oil-in-water emulsion according to any one of claims (1) to (8), wherein the content of starches in the aqueous phase is 2 to 30% by weight. (10) The thickening agent is pectin, locust bean gum,
Claims Nos. (1) to (9) are one or more selected from the group consisting of xanthan gum, carrageenan, farcellan, agar, and tamarind seed polysaccharide.
A method for producing a highly viscous oil-in-water emulsion according to any one of paragraphs. (11) Claim No. 1 in which the heat treatment is performed by heating the oil-in-water pre-emulsion to 90°C or higher.
) to (10), the method for producing a highly viscous oil-in-water emulsion.