JP4100750B2

JP4100750B2 - Emulsified oil and fat composition

Info

Publication number: JP4100750B2
Application number: JP03113198A
Authority: JP
Inventors: 雅志大捕; 一幸赤坂; 康司宍戸
Original assignee: Adeka Corp
Current assignee: Adeka Corp
Priority date: 1998-02-13
Filing date: 1998-02-13
Publication date: 2008-06-11
Anticipated expiration: 2018-02-13
Also published as: JPH11228838A

Description

【０００１】
【発明の属する技術分野】
本発明は、乳化油脂組成物、詳しくは、経日的に機能の不安定な不安定物質を配合しても、その機能が長期間維持される乳化油脂組成物に関する。
【０００２】
【従来の技術】
近年、生物学や生化学、医学などの進歩により、様々な生態機能が解明され、同様の機能を持つ物質が生物体から抽出されたり、同様の機能の物質が合成されたりして食品添加物として使用できる状況が出来てきている。一方、食品素材についても、様々な機能物質が含まれていることが解明されてきている。ところが、こういった機能物質は、本来生物体内で機能する物質なので、食品に添加し、その食品に機能を付与しようとしても、本来あるべき環境とは異なる環境に置かれるため、細菌などによる腐敗だけでなく、水に触れることによる加水分解、活性酸素や光からのラジカル連鎖反応等によって物質の構造が変わってしまい、機能が失われることが多かった。このような、機能の不安定な食品添加物や食品素材を配合した乳化油脂組成物を流通させるには、▲１▼賞味期間を短くする。▲２▼保管流通温度を下げる。▲３▼安定化物質を添加する。▲４▼外部の光や酸素から遮断できるような容器に密封する。といった方法がとられてきた。
また、▲５▼特開平３―２９２８４６号公報には、不安定化物質である酵素を含む水相が連続した油相中に存在している乳化油脂組成物が記載されている。
【０００３】
【発明が解決しようとする課題】
▲１▼の賞味期間を短くした場合、賞味期間切れの製品ができやすく、大きなロットでの大量生産に対応出来ず効率が悪いといった問題があった。▲２▼の保管流通温度を下げる場合、冷蔵流通では期待したほど賞味期間が伸びず、冷凍保管では生成する氷結晶等により機能性物質自体の構造が破壊され、機能が失われるといった問題があった。▲３▼の安定化物質を添加する場合、多量の油や水に安定化物質がさらされるため、不安定物質を十分に安定化するためには、安定化物質の絶対量が多く必要であった。このため乳化油脂組成物の風味が望んでいるものと異なったものになったり、安定化物質の望まれない作用が発現する問題や、乳化油脂組成物自体の価格が高くなるという問題があった。▲４▼の外部の光や酸素から遮断する容器や包装剤に密封する場合、包装費が高くなったり、通常の業務用のダンボール入り製品を作るのが難しいといった問題があった。▲５▼に開示されている乳化油脂組成物は、はじめに油相と水相とを乳化し、そして不安定物質である酵素をこれを安定化する糖類の混合物を後合せしているが、後合せ物の配合量が８〜１５部と多いため、後合せ物が、水相と混ざってしまい、不安定物質が多量の油や水にさらされてしまうので、酵素活性を安定に保つことができなかった。
【０００４】
従って、本発明の目的は、望まれる本来の特性に悪影響を与えたり、多量の安定化物質を配合することなく、特別な容器を用いることもなく、経日的に機能が不安定な食品添加物や食品素材を配合しても、その機能が長期間維持出来る乳化油脂組成物を提供することにある。
【０００５】
本発明は、連続した油相中に、不安定物質を含まない水相または水中油型乳化物と、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物とが、それぞれ独立して存在し、不安定物質を含まない水相または水中油型乳化物と、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物とを合計したものの総配合量が０．０１〜６０．００重量％であり、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物の含有量が０．０１〜５重量％であって、上記不安定物質とこれを安定化する上記安定化物質との組み合わせが、α−アミラーゼとＬ−アスコルビン酸との組み合わせ、または生姜ペーストとＬ−アスコルビン酸との組み合わせ、または精製魚油と茶抽出物との組み合わせであることを特徴とする乳化油脂組成物を提供することによって、上記目的を達成したものである。
【０００６】
【発明の実施の形態】
以下、本発明の乳化油脂組成物について詳細に説明する。
【０００７】
本発明の乳化油脂組成物は、図１に示すように、連続した油相２中に、不安定物質を含まない水相または水中油型乳化物３と、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物４とが、それぞれ独立して存在する乳化油脂組成物１である。
【０００８】
本発明の乳化油脂組成物における連続した油相としては、油脂が用いられる。本発明に用いられる油脂としては、パーム油、大豆油、菜種油、ヒマワリ油、サフラワー油、綿実油、カカオ脂、乳脂、牛脂、豚脂、魚油、鯨油等の食用天然油脂、該食用天然油脂に水素添加、分別及びエステル交換といった処理を１種または２種以上施した食用加工油脂が挙げられ、これらの中から１種または２種以上を適宜選択して使用することが出来る。
【０００９】
上記油脂の配合量は、乳化油脂組成物中好ましくは４０〜９９．９９重量％、更に好ましくは５０．０〜９９．９重量％、更に一層好ましくは５０．０〜９０．０重量％である。油脂の配合量が４０．０重量％より少ないと、安定な乳化油脂組成物が得られ難く、９９．９９重量％より多いと、不安定物質およびこれを安定化する安定化物質を含有する水相または水中油型乳化物を、油脂組成物中に均質に分散させるのが難しくなるので好ましくない。
【００１０】
本発明の乳化油脂組成物における不安定物質を含まない水相または水中油型乳化物と、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物とを合計したものの総配合量は、乳化油脂組成物中０．０１〜６０．００重量％、更に好ましくは０．１〜３０．０重量％、更に一層好ましくは０．１〜１７．０重量％である。０．０１重量％より少ないと、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物を、連続する油相中に分散させるのが難しくなるので好ましくなく、６０．００重量％より多いと、連続した油相の乳化油脂組成物とするのが困難なので好ましくない。
【００１１】
また、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物の含有量は、乳化油脂組成物中０．０１〜５重量％、更に好ましくは０．１〜５重量％、更に一層好ましくは０．１〜３重量％である。０．０１重量％よりも少ないと、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物が、連続する油相中に均一に分散させるのが難しいので好ましくなく、５重量％よりも多いと不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物が不安定物質を含まない水相または水中油型乳化物と融合してしまい、独立して存在しなくなってしまうので好ましくない。
【００１２】
本発明で使用する不安定物質とは、α−アミラーゼ、生姜ペースト、精製魚油である。
【００１３】
上記の不安定物質を安定化する安定化物質は、上記α−アミラーゼに対しては、Ｌ−アスコルビン酸、上記生姜ペーストに対しては、Ｌ−アスコルビン酸、上記精製魚油に対しては、茶抽出物である。
【００１４】
また、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物は、好ましくは０．１〜４０重量％、更に好ましくは１〜３０重量％、更に一層好ましくは５〜３０重量％の不安定物質、好ましくは０．１〜５０重量％、更に好ましくは１〜５０重量％、更に一層好ましくは５〜５０重量％の安定化物質、および好ましくは１０〜９０重量％、更に好ましくは１０〜７０重量％、更に一層好ましくは１０〜５０重量％の水からなる。不安定物質が０．１重量％よりも少ないと不安定物質による効果が発揮されないので好ましくなく、４０重量％よりも多いと不安定物質が安定化されないので好ましくない。安定化物質が０．１重量％よりも少ないと不安定物質の安定化が不十分となるので好ましくなく、５０重量％よりも多いと不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物が連続する油相に均一に分散しないので好ましくない。水が１０重量％よりも少ないと不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物が連続する油相に均一に分散しないので好ましくなく、９０重量％よりも多いと安定化物質の濃度が薄くなるため、不安定物質を安定化することができなくなるので好ましくない。
【００１５】
このような不安定物質およびこれを安定化する安定化物質を含む水相とは水と油分を含んでいない成分とで構成されている場合であり、水中油型乳化物とは水と油分を含む有機酸モノグリ、ビタミン類、トリグリセライド、生理活性物質などの不安定物質や油分を含む酸化防止剤などの安定化物質とを使用した場合である。
【００１６】
同様に、不安定物質を含まない水相とは、水と油分を含んでいない成分とで構成されている場合であり、水中油型乳化物とは水と牛乳や生クリームなどの油分を含むものとを使用する場合である
【００１７】
本発明の乳化油脂組成物における上記油相、および上記不安定物質を含まない水相または水中油型乳化物には、必要に応じて、上記であげた不安定物質以外の添加物や食品素材を配合することができる。例えば、食用乳化剤、膨張剤、酸味料、ステビア等の甘味料、果実、果汁、ナッツ類や果実類のペースト、旨味調味料、酸化防止剤、着色料、酒類、醗酵風味料、香料、保存料、穀類、豆類、野菜類、魚介類、肉類等が挙げられ、これらを単独もしくは混合物として、本発明の効果を損なわない範囲内で配合することができる。
【００１８】
また、本発明の乳化油脂組成物は、必要に応じて、製造後又は製造中、窒素、ヘリウム等の不活性ガスで脱気させてもよい。
【００１９】
次に、本発明の乳化油脂組成物の製造方法について説明する。
本発明の乳化油脂組成物は、例えば次の様にして得られる。即ち、溶融した油脂に必要に応じて油溶性物質を添加した油相に、不安定物質を含まない水溶性物質を水に添加した水相または水中油型乳化物を加え、乳化する。この時、ホモミキサー、ホゲナイザー、コロイドミル等を使用したり、ポンプで循環させながら乳化及び均質化することも出来る。次いで、殺菌処理を施した後、又は殺菌処理をせずに冷却する。冷却は、ダイヤクーラーとコンプレクターとの組み合わせ、ボテーター、コンビネーター、パーフェクター、コンサーム等のマーガリン製造機やプレート式熱交換機で急冷したり、他の手段で、使用する配合油脂の融点より１０〜３０℃低い温度まで冷却する。このときの乳化油脂の状態としては、不安定物質を含んでいない水相または水中油型乳化物の回りに存在する高融点の乳化剤もしくは油脂中の高融点成分が固形化していて、油脂中の低融点成分が半固形化または液状の過冷却状態である。この状態となっているときに、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物を添加し、均質になる程度で出来るだけ弱く混合し静置することによって本発明の乳化油脂組成物を得る。
【００２０】
本発明の乳化油脂組成物を流通させる場合は、常温、冷蔵、冷凍いずれでも構わないが、配合された機能性の食品添加物や食品素材の機能を出来るだけ長期間保持する為に、冷蔵で、直射日光等の当たらない暗所で流通させることが好ましいが、機能性の原料の機能が失われなければ、常温や冷凍で流通させても構わない。
【００２１】
本発明の乳化油脂組成物は、製菓・製パンの練り込み油脂や折り込み油脂、バタークリーム、スプレッド、調理用油等、通常の食用油脂組成物としての用途に使用することができる。
【００２２】
【実施例】
以下に、実施例、比較例及び使用例を挙げ、本発明を具体的に説明するが、本発明はこれらに限定されるものではない。尚、例中の「部」及び「％」は特記しない限り重量基準である。
【００２３】
（実施例１、比較例１〜５）
下記表１に示す配合組成に従い、次のようにして乳化油脂組成物を得た。融点３６℃のパーム油と油相配合物を混合槽に入れ、６０℃前後に調温し均一に溶解もしくは分散させて油相を調製し、次いで４５〜５０℃に調温した。次に、水中油型乳化物である第１相を調製し上記油相に添加し、均一に攪拌混合を行い、乳化物とした。そして、これをマーガリン製造機で急冷混和し、１５℃まで冷却した。これに予め調製した水相である第２相を加え、縦形ミキサーで均一に混合し、乳化油脂組成物を得た。得られた乳化油脂組成物の乳化状態は、実施例１が油相とそれぞれ独立した第１相と第２相からなる状態であり、比較例１〜４は油相と１つの相からなる状態であり、比較例５は油相と第１相と第２相が混ざった相からなる状態であった。
また、配合したα−アミラーゼは製パン用の酵素製剤で、７０℃まで失活しない不安定物質であり、Ｌ―アスコルビン酸はこれを安定化する安定化物質である。
【００２４】
使用例１
［食パン焼成テスト］
実施例１及び比較例１〜５で得られた乳化油脂組成物をポリエチレンの袋で３ヶ月間５℃に冷蔵保管した後、パン練り込み用油脂として用い、下記原料配合で下記製パン工程により、食パンを製造した。

【００２５】
得られた食パンの試験結果を表１の下部に示す。尚、表１におけるパン製造時の生地の状態と、焼成したパンの硬さを次のようにして判定した。
（製パン時の生地の状態）
パン製造者が感じた生地状態を官能評価した。
○：生地良好 ×：生地絞まり過ぎ
（パンの硬さ）
焼成したパンの硬さは、官能検査により以下の様に評価した。
○：良好 ×：硬い
【００２６】
【表１】

【００２７】
上記表１の結果から、実施例１ではα−アミラーゼの製パン機能が維持され軟らかいパンが得られるが、比較例１や２は、不安定物質であるα―アミラーゼを安定化するＬ−アスコルビン酸が含まれていないため、α―アミラーゼが失活し、焼成したパンが硬いものとなってしまった。比較例３は実施例１と同じ量のＬ−アスコルビン酸を使用しているにもかかわらず、Ｌ−アスコルビン酸を含む相におけるＬ−アスコルビン酸の対水濃度が０．６６％（実施例１では２５％）と低いため、α―アミラーゼが失活し、焼成したパンが硬いものとなってしまった。比較例４は、実施例１とＬ−アスコルビン酸を含む相中のＬ−アスコルビン酸の対水濃度を同じにしたため、多量のＬ−アスコルビン酸を必要し、そのため製パン時の生地が締まりすぎてしまった。比較例５は、第２相の配合量が多すぎるため、第２相として油相中に独立して存在することができず、第１相に混ざってしまい、Ｌ−アスコルビン酸の対水濃度が薄くなってしまい、不安定物質であるα―アミラーゼが失活し、焼成したパンが硬いものとなってしまった。
【００２８】
（実施例２、比較例６〜１０）
下記表２に示す配合組成に従い、次のようにして乳化油脂組成物を得た。融点３４℃のパーム油と油相配合物を混合槽に入れ、６０℃前後に調温し均一に溶解もしくは分散させて油相を調製し、次いで４５〜５０℃に調温した。次に、水相である第１相を調製し上記油相に添加し、均一に攪拌混合を行い、乳化物とした。これをマーガリン製造機で急冷混和し、１５℃まで冷却した。そして、これに予め調製した水相である第２相を加え、縦形ミキサーで均一に混合し、乳化油脂組成物を得た。得られた乳化油脂組成物の乳化状態は、実施例２は、油相とそれぞれ独立した第１相と第２相からなる状態であり、比較例６〜９は油相と１つの相からなる状態であり、比較例１０は油相と第１相と第２相が混ざった相からなる状態であった。
なお、生姜ペースト（水分９０％）が不安定物質であり、Ｌ−アスコルビン酸がこれを安定化する安定化物質である。
【００２９】
使用例２
［風味官能テスト］
実施例２及び比較例６〜１０で得られた乳化油脂組成物をポリエチレンの袋で３ヶ月間５℃に冷蔵保管した後、風味官能テストを行った。
得られた油脂組成物の官能評価結果を表２の下部に示す。尚、表２における得られた油脂組成物の官能評価は、下記のように行った。
（生姜風味）
油脂組成物の生姜風味を、官能検査により以下の様に評価した。
○：生姜風味がある ×：生姜風味がない
（酸味）
油脂組成物の酸味を、官能検査により以下の様に評価した。
○：酸味が感じられない ×：酸味が感じられる
【００３０】
【表２】

【００３１】
上記表２の結果から、実施例２では生姜風味が維持されているが、比較例６や７は、不安定物質である生姜ペーストを安定化するＬ−アスコルビン酸が含まれていないため生姜風味が感じられないものとなってしまった。比較例８は実施例２と同じ量のＬ−アスコルビン酸を使用しているにもかかわらず、Ｌ−アスコルビン酸を含む相におけるＬ−アスコルビン酸の対水濃度が０．６６％（実施例２は１４．２９％）と低いため、生姜ペーストを安定化することができず、生姜風味が感じられないものとなってしまった。比較例９は、実施例２とＬ−アスコルビン酸を含む相中の対水濃度を同じにしたが、同じにするためには多量のＬ−アスコルビン酸を必要とし、そのため酸味が感じられるものとなってしまった。比較例１０は、第２相の配合量が多すぎるため、第２相として油相中に独立して存在することができず、第１相に混ざってしまい、Ｌ−アスコルビン酸の対水濃度が薄くなってしまい、不安定物質である生姜ペーストを安定化することができず、生姜風味のないものとなってしまった。
【００３２】
（実施例３）
下記表３に示す配合組成に従い、次のようにして乳化油脂組成物を得た。融点３６℃のパーム油と油相配合物を混合槽に入れ、６０℃前後に調温し均一に溶解もしくは分散させて油相を調製し、次いで４５〜５０℃に調温した。次に、水相である第１相を調製し上記油相に添加し、均一に攪拌混合を行い、乳化物とした。これをマーガリン製造機で急冷混和し、１５℃まで冷却した。そして、これに予め調製した水中油型乳化物である第２相を加え、縦形ミキサーで均一に混合し、乳化油脂組成物を得た。得られた乳化油脂組成物は、油相とそれぞれ独立した第１相と第２相からなる状態であり、魚油の戻り臭がしないものであった。
なお、精製魚油（ドコサヘキサエン酸５０％含有）が不安定物質であり、茶抽出物がこれを安定化する安定化物質である。
【００３３】
【表３】

【００３４】
【発明の効果】
本発明の乳化油脂組成物は、連続した油相中に、不安定物質を含まない水相または水中油型乳化物と、不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物とが、それぞれ独立して存在する乳化油脂組成物であって、経日的に機能の不安定な不安定物質の機能が長期間維持されるものである。また、本発明の乳化油脂組成物を用いれば、多量の安定化物質を配合する必要がなく、また特別な容器などを用いる必要がない。
【図面の簡単な説明】
【図１】図１は、本発明の乳化油脂組成物を示す模式図である。
【符号の説明】
１乳化油脂組成物
２油相
３不安定物質を含まない水相または水中油型乳化物
４不安定物質およびこれを安定化する安定化物質を含む水相または水中油型乳化物[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an emulsified oil / fat composition, and more particularly to an emulsified oil / fat composition that maintains its function for a long period of time even when an unstable substance whose function is unstable over time is blended.
[0002]
[Prior art]
Recent advances in biology, biochemistry, medicine, etc. have elucidated various ecological functions, and substances with similar functions have been extracted from living organisms, or substances with similar functions have been synthesized. The situation that can be used as is now being made. On the other hand, it has been elucidated that food materials contain various functional substances. However, since these functional substances are substances that function in the living body, even if they are added to food and try to add functions to the food, they are placed in an environment different from the environment that should be, so that they can be spoiled by bacteria. In addition, the function of the substance was often lost due to changes in the structure of the substance due to hydrolysis by contact with water, radical chain reaction from active oxygen and light, and the like. In order to distribute such an emulsified oil / fat composition containing a food additive or food material with unstable function, (1) the shelf life is shortened. (2) Lower the storage distribution temperature. (3) Add a stabilizing substance. (4) Seal in a container that can be shielded from external light and oxygen. Such a method has been taken.
Also, (5) Japanese Patent Application Laid-Open No. 3-292286 describes an emulsified oil / fat composition in which an aqueous phase containing an enzyme which is a destabilizing substance is present in a continuous oil phase.
[0003]
[Problems to be solved by the invention]
When the shelf life of (1) is shortened, there is a problem that a product whose shelf life has expired can be easily produced, and it cannot cope with mass production in a large lot and is inefficient. When the storage and distribution temperature of (2) is lowered, the shelf life does not increase as expected in the refrigerated distribution, and the structure of the functional substance itself is destroyed due to the ice crystals that are generated in the frozen storage and the function is lost. It was. When the stabilizing substance (3) is added, the stabilizing substance is exposed to a large amount of oil or water, so that a large absolute amount of the stabilizing substance is necessary to sufficiently stabilize the unstable substance. It was. For this reason, there is a problem that the flavor of the emulsified oil / fat composition is different from that desired, a problem that the stabilizing substance exhibits an undesirable effect, and a problem that the price of the emulsified oil / fat composition itself increases. . (4) When sealed in a container or packaging agent that shields from external light and oxygen, there are problems such as high packaging costs and difficulty in making ordinary cardboard products for business use. In the emulsified oil / fat composition disclosed in (5), an oil phase and an aqueous phase are emulsified first, and an enzyme that is an unstable substance is post-mixed with a mixture of sugars that stabilize the enzyme. Since the compounding amount of the combined product is as large as 8 to 15 parts, the post-combined product is mixed with the aqueous phase, and unstable substances are exposed to a large amount of oil and water, so that the enzyme activity can be kept stable. could not.
[0004]
Therefore, the object of the present invention is to add foods whose functions are unstable over time, without adversely affecting the desired original properties, without adding a large amount of stabilizing substances, and without using special containers. An object of the present invention is to provide an emulsified oil / fat composition capable of maintaining its function for a long period of time even when a product or food material is added.
[0005]
The present invention relates to an aqueous phase or oil-in-water emulsion containing no unstable substance in a continuous oil phase, and an aqueous phase or oil-in-water emulsion containing an unstable substance and a stabilizing substance that stabilizes the unstable substance. Of water phase or oil-in-water emulsions that are present independently and do not contain unstable substances, and water phase or oil-in-water emulsions that contain unstable substances and stabilizing substances that stabilize them. The total blending amount is 0.01 to 60.00% by weight, and the content of the water phase or oil-in-water emulsion containing the unstable substance and the stabilizing substance for stabilizing the same is 0.01 to 5% by weight. The combination of the unstable substance and the stabilizing substance for stabilizing the substance is a combination of α-amylase and L-ascorbic acid, a combination of ginger paste and L-ascorbic acid, or purification. of the fish oil and the tea extract By providing an emulsified fat composition which is a combination saw, in which to achieve the above objects.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the emulsified oil / fat composition of the present invention will be described in detail.
[0007]
As shown in FIG. 1, the emulsified oil / fat composition of the present invention stabilizes a water phase or oil-in-water emulsion 3 that does not contain an unstable substance in a continuous oil phase 2, an unstable substance, and this. The water-phase or oil-in-water emulsion 4 containing the stabilizing substance is an emulsified oil / fat composition 1 that exists independently.
[0008]
Fats and oils are used as the continuous oil phase in the emulsified oil and fat composition of the present invention. Examples of the fats and oils used in the present invention include palm oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, cottonseed oil, cacao butter, milk fat, beef fat, pork fat, fish oil, whale oil, and other edible natural fats and oils. Examples thereof include edible processed oils and fats that have been subjected to one or more treatments such as hydrogenation, fractionation, and transesterification, and one or more of them can be appropriately selected and used.
[0009]
The amount of the oil / fat is preferably 40 to 99.99% by weight in the emulsified oil / fat composition, more preferably 50.0 to 99.9% by weight, and still more preferably 50.0 to 90.0% by weight. . If the amount of oil is less than 40.0% by weight, it is difficult to obtain a stable emulsified oil and fat composition, and if it is more than 99.99% by weight, water containing an unstable substance and a stabilizing substance that stabilizes it. Since it becomes difficult to disperse | distribute a phase or an oil-in-water type emulsion in an oil-fat composition uniformly, it is unpreferable.
[0010]
The water phase or oil-in-water emulsion containing no unstable substance and the water phase or oil-in-water emulsion containing the unstable substance and a stabilizing substance for stabilizing the same are added up in the emulsified oil / fat composition of the present invention. The total compounding amount of the emulsion was 0 . It is 01-60.00 weight%, More preferably, it is 0.1-30.0 weight%, More preferably, it is 0.1-17.0 weight%. If it is less than 0.01% by weight, it is difficult to disperse the water phase or oil-in-water emulsion containing the unstable substance and the stabilizing substance for stabilizing the same in the continuous oil phase. When the amount is more than 0.000% by weight, it is difficult to obtain an emulsified oil composition having a continuous oil phase.
[0011]
The content of the water phase or oil-in-water emulsion containing the unstable substance and the stabilizing substance that stabilizes the unstable substance is 0 . 01 to 5% by weight, more preferably 0.1 to 5% by weight, still more preferably 0.1 to 3% by weight. If it is less than 0.01% by weight, it is difficult to uniformly disperse the unstable phase and the water phase or oil-in-water emulsion containing the stabilizing material for stabilizing the same in the continuous oil phase. If it is more than 5% by weight, the water phase or oil-in-water emulsion containing the unstable substance and the stabilizing substance that stabilizes it will be fused with the water phase or oil-in-water emulsion containing no unstable substance. , It is not preferable because it does not exist independently.
[0012]
The unstable substances used in the present invention are α-amylase, ginger paste, and refined fish oil .
[0013]
The stabilizing substance for stabilizing the unstable substance is L-ascorbic acid for the α-amylase, L-ascorbic acid for the ginger paste, and tea for the purified fish oil. It is an extract .
[0014]
Further, the water phase or oil-in-water emulsion containing the unstable substance and the stabilizing substance for stabilizing the same is preferably 0.1 to 40% by weight, more preferably 1 to 30% by weight, and still more preferably 5%. -30% by weight of unstable substances, preferably 0.1-50% by weight, more preferably 1-50% by weight, even more preferably 5-50% by weight of stabilizing substances, and preferably 10-90% by weight More preferably, it consists of 10 to 70% by weight, and even more preferably 10 to 50% by weight of water. If the amount of the unstable substance is less than 0.1% by weight, the effect of the unstable substance is not exhibited, which is not preferable. If the amount is more than 40% by weight, the unstable substance is not stabilized, which is not preferable. If the stabilizing substance is less than 0.1% by weight, the unstable substance is insufficiently stabilized, which is not preferable. If the stabilizing substance is more than 50% by weight, the unstable substance and water containing the stabilizing substance for stabilizing the unstable substance are not preferable. The phase or oil-in-water emulsion is not preferable because it is not uniformly dispersed in the continuous oil phase. If the amount of water is less than 10% by weight, the aqueous phase or the oil-in-water emulsion containing the unstable substance and the stabilizing substance for stabilizing the water is not uniformly dispersed in the continuous oil phase. If the amount is too large, the concentration of the stabilizing substance becomes thin, which is not preferable because the unstable substance cannot be stabilized.
[0015]
An aqueous phase containing such an unstable substance and a stabilizing substance that stabilizes the unstable substance is composed of water and components not containing oil, and an oil-in-water emulsion contains water and oil. This is a case where an organic acid monoglyce, vitamins, triglycerides, and other unstable substances such as physiologically active substances and stabilizing substances such as antioxidants containing oil are used.
[0016]
Similarly, an aqueous phase that does not contain unstable substances is a case that is composed of water and components that do not contain oil, and an oil-in-water emulsion contains water and oils such as milk and fresh cream. This is the case of using things.
In the emulsified oil / fat composition of the present invention, the oil phase, and the water phase or oil-in-water emulsion not containing the unstable substance, if necessary, additives and food materials other than the unstable substances mentioned above Can be blended. For example, edible emulsifiers, swelling agents, acidulants, sweeteners such as stevia, fruits, fruit juices, nuts and fruit pastes, umami seasonings, antioxidants, colorants, alcoholic beverages, fermentation flavors, flavors, preservatives Cereals, beans, vegetables, seafood, meat and the like, and these can be blended alone or as a mixture within a range not impairing the effects of the present invention.
[0018]
Moreover, you may deaerate the emulsified oil-fat composition of this invention with inert gas, such as nitrogen and helium, after manufacture or during manufacture as needed.
[0019]
Next, the manufacturing method of the emulsified oil-fat composition of this invention is demonstrated.
The emulsified oil / fat composition of the present invention is obtained, for example, as follows. That is, an aqueous phase or an oil-in-water emulsion in which a water-soluble substance not containing an unstable substance is added to water is added to an oil phase in which an oil-soluble substance is added to a melted fat and oil as necessary, and emulsified. At this time, a homomixer, a hogenizer, a colloid mill, or the like can be used, or emulsification and homogenization can be performed while circulating with a pump. Subsequently, it cools after performing a sterilization process or without performing a sterilization process. Cooling can be done with a combination of a diamond cooler and a compressor, a margarine manufacturing machine such as a botator, a combinator, a perfector, or a conserm, or a plate heat exchanger, or by other means from the melting point of the blended oil and fat used. Cool to 30 ° C lower temperature. As the state of the emulsified oil and fat at this time, the high melting point emulsifier or the high melting point component in the oil and fat existing around the water phase or oil-in-water emulsion containing no unstable substance is solidified, The low melting point component is in a semi-solid or liquid supercooled state. When in this state, add an aqueous phase or oil-in-water emulsion containing an unstable substance and a stabilizing substance that stabilizes it, and mix and stand still as weakly as possible to homogeneity. The emulsified oil / fat composition of the present invention is obtained.
[0020]
When the emulsified oil / fat composition of the present invention is distributed, it may be at room temperature, refrigerated, or frozen, but in order to maintain the functions of the blended functional food additives and food materials for as long as possible, it should be refrigerated. It is preferable to circulate in a dark place not exposed to direct sunlight or the like, but it may be circulated at room temperature or frozen as long as the function of the functional raw material is not lost.
[0021]
The emulsified oil / fat composition of the present invention can be used for use as a normal edible oil / fat composition such as confectionery / bread kneaded oil / fat, folded oil / fat, butter cream, spread, cooking oil and the like.
[0022]
【Example】
Hereinafter, the present invention will be specifically described with reference to examples, comparative examples, and usage examples, but the present invention is not limited thereto. In the examples, “parts” and “%” are based on weight unless otherwise specified.
[0023]
(Example 1, Comparative Examples 1-5)
According to the composition shown in Table 1 below, an emulsified oil / fat composition was obtained as follows. Palm oil having a melting point of 36 ° C. and an oil phase blend were put in a mixing tank, and the temperature was adjusted to around 60 ° C. and uniformly dissolved or dispersed to prepare an oil phase, and then adjusted to 45 to 50 ° C. Next, the 1st phase which is an oil-in-water type emulsion was prepared, it added to the said oil phase, and it stirred and mixed uniformly, and was set as the emulsion. And this was rapidly cooled and mixed with the margarine manufacturing machine, and it cooled to 15 degreeC. The 2nd phase which is the aqueous phase prepared previously was added to this, and it mixed uniformly with the vertical mixer, and obtained the emulsified oil-fat composition. The emulsified state of the obtained emulsified oil / fat composition is a state in which Example 1 is composed of a first phase and a second phase independent from the oil phase, and Comparative Examples 1 to 4 are states composed of an oil phase and one phase. In Comparative Example 5, the oil phase, the first phase, and the second phase were mixed.
The blended α-amylase is an enzyme preparation for bread making and is an unstable substance that does not deactivate until 70 ° C., and L-ascorbic acid is a stabilizing substance that stabilizes it.
[0024]
Example 1
[Bread baking test]
The emulsified oil / fat composition obtained in Example 1 and Comparative Examples 1 to 5 was refrigerated and stored at 5 ° C. for 3 months in a polyethylene bag, and then used as a fat / oil for bread kneading. The bread was produced.

[0025]
The test result of the obtained bread is shown in the lower part of Table 1. In addition, the state of the dough at the time of bread manufacture in Table 1 and the hardness of the baked bread were determined as follows.
(Dough condition when baking)
The dough state felt by the bread maker was sensory evaluated.
○: Dough is good ×: Dough is too tight (bread hardness)
The hardness of the baked bread was evaluated as follows by a sensory test.
○: Good ×: Hard [0026]
[Table 1]

[0027]
From the results shown in Table 1, in Example 1, the bread-making function of α-amylase is maintained and a soft bread is obtained. Comparative Examples 1 and 2 are L-ascorbine that stabilizes α-amylase, which is an unstable substance. Since no acid was contained, α-amylase was inactivated, and the baked bread became hard. Although Comparative Example 3 uses the same amount of L-ascorbic acid as in Example 1, the water concentration of L-ascorbic acid in the phase containing L-ascorbic acid was 0.66% (Example 1). In other words, the α-amylase was deactivated, and the baked bread became hard. In Comparative Example 4, since the water concentration of L-ascorbic acid in the phase containing L-ascorbic acid was the same as that in Example 1, a large amount of L-ascorbic acid was required, so the dough during breadmaking was too tight I have. Since the comparative example 5 has too much compounding quantity of the 2nd phase, it cannot exist independently in an oil phase as a 2nd phase, it mixes with a 1st phase, and the water concentration of L-ascorbic acid Became thinner, the unstable substance α-amylase was inactivated, and the baked bread became hard.
[0028]
(Example 2, Comparative Examples 6 to 10)
According to the formulation shown in Table 2 below, an emulsified oil / fat composition was obtained as follows. Palm oil having a melting point of 34 ° C. and an oil phase blend were placed in a mixing tank, and the temperature was adjusted to around 60 ° C. and uniformly dissolved or dispersed to prepare an oil phase, and then adjusted to 45-50 ° C. Next, the 1st phase which is a water phase was prepared, and it added to the said oil phase, stirred and mixed uniformly, and was set as the emulsion. This was rapidly mixed with a margarine production machine and cooled to 15 ° C. And the 2nd phase which is the aqueous phase prepared previously was added to this, and it mixed uniformly with the vertical mixer, and obtained the emulsified oil-fat composition. The emulsified state of the obtained emulsified oil / fat composition is a state in which Example 2 is composed of a first phase and a second phase independent from the oil phase, and Comparative Examples 6 to 9 are composed of an oil phase and one phase. In Comparative Example 10, the oil phase, the first phase, and the second phase were mixed.
Ginger paste (water 90%) is an unstable substance, and L-ascorbic acid is a stabilizing substance that stabilizes it.
[0029]
Example 2
[Flavor Sensory Test]
The emulsified oil / fat composition obtained in Example 2 and Comparative Examples 6 to 10 was refrigerated and stored at 5 ° C. for 3 months in a polyethylene bag, and then a flavor sensory test was performed.
The sensory evaluation results of the obtained oil and fat composition are shown in the lower part of Table 2. In addition, sensory evaluation of the obtained oil-fat composition in Table 2 was performed as follows.
(Ginger flavor)
The ginger flavor of the oil and fat composition was evaluated by the sensory test as follows.
○: There is ginger flavor ×: There is no ginger flavor (acidity)
The sourness of the oil and fat composition was evaluated by the sensory test as follows.
○: The acidity is not felt ×: The acidity is felt [0030]
[Table 2]

[0031]
From the results of Table 2 above, the ginger flavor is maintained in Example 2, but Comparative Examples 6 and 7 do not contain L-ascorbic acid which stabilizes the ginger paste which is an unstable substance, so it is ginger flavor. I couldn't feel it. Although Comparative Example 8 uses the same amount of L-ascorbic acid as Example 2, the water concentration of L-ascorbic acid in the phase containing L-ascorbic acid was 0.66% (Example 2). 14.29%), the ginger paste could not be stabilized and the ginger flavor was not felt. In Comparative Example 9, the water concentration in the phase containing L-ascorbic acid was the same as in Example 2, but in order to make it the same, a large amount of L-ascorbic acid was required, so that the acidity was felt. It is had. In Comparative Example 10, since the blending amount of the second phase is too large, it cannot exist independently in the oil phase as the second phase and is mixed in the first phase, and the water concentration of L-ascorbic acid As a result, the ginger paste, which is an unstable substance, could not be stabilized, and had no ginger flavor.
[0032]
(Example 3)
According to the composition shown in Table 3 below, an emulsified oil / fat composition was obtained as follows. Palm oil having a melting point of 36 ° C. and an oil phase blend were put in a mixing tank, and the temperature was adjusted to around 60 ° C. and uniformly dissolved or dispersed to prepare an oil phase, and then adjusted to 45 to 50 ° C. Next, the 1st phase which is a water phase was prepared, and it added to the said oil phase, stirred and mixed uniformly, and was set as the emulsion. This was rapidly mixed with a margarine production machine and cooled to 15 ° C. And the 2nd phase which is an oil-in-water emulsion prepared beforehand was added to this, and it mixed uniformly with the vertical mixer, and obtained the emulsified oil-fat composition. The obtained emulsified oil / fat composition was in a state composed of a first phase and a second phase independent of the oil phase, respectively, and did not have a return odor of fish oil.
Refined fish oil (containing 50% docosahexaenoic acid) is an unstable substance, and tea extract is a stabilizing substance that stabilizes it.
[0033]
[Table 3]

[0034]
【The invention's effect】
The emulsified oil / fat composition of the present invention comprises an aqueous phase or oil-in-water emulsion containing no unstable substance in a continuous oil phase, and an aqueous phase or water containing an unstable substance and a stabilizing substance for stabilizing the same. An oil-type emulsion is an emulsified oil / fat composition which exists independently, and the function of an unstable substance whose function is unstable over time is maintained for a long period of time. Moreover, if the emulsified oil / fat composition of the present invention is used, it is not necessary to blend a large amount of stabilizing substance, and it is not necessary to use a special container.
[Brief description of the drawings]
FIG. 1 is a schematic view showing an emulsified oil / fat composition of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Emulsified oil-fat composition 2 Oil phase 3 Water phase or oil-in-water emulsion which does not contain an unstable substance 4 Water phase or oil-in-water emulsion containing an unstable substance and the stabilizing substance which stabilizes this

Claims

In a continuous oil phase, an aqueous phase or oil-in-water emulsion that does not contain labile substances and an aqueous phase or oil-in-water emulsion that contains labile substances and stabilizing substances that stabilize them are independent of each other. Total composition of water phase or oil-in-water emulsion that does not contain unstable substances and water phase or oil-in-water emulsions that contain unstable substances and stabilizing substances that stabilize them The content of the aqueous phase or oil-in-water emulsion containing the unstable substance and the stabilizing substance that stabilizes it is 0.01 to 5% by weight. The combination of the unstable substance and the stabilizing substance for stabilizing the substance is a combination of α-amylase and L-ascorbic acid, a combination of ginger paste and L-ascorbic acid, or a purified fish oil and tea extraction the combination of the things Emulsified oil composition characterized in that there is.

An aqueous phase or oil-in-water emulsion containing an unstable substance and a stabilizing substance that stabilizes it comprises 0.1 to 40% by weight of the unstable substance, 0.1 to 50% by weight of the stabilizing substance and 10 to 10%. The emulsified oil / fat composition according to claim 1, comprising 90% by weight of water.

A method for producing an emulsified oil / fat composition according to claim 1 or 2, comprising emulsifying an oil phase and an aqueous phase or an oil-in-water emulsion not containing an unstable substance into the unstable substance and A method for producing an emulsified oil / fat composition comprising adding an aqueous phase or an oil-in-water emulsion containing a stabilizing substance to be stabilized, and mixing the mixture uniformly.