JPS5932094B2 - Method for producing oil and fat compositions that are easily emulsifiable in water - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an oil and fat composition that is easily emulsified in water added during the production of processed foods.

Adding fats and oils during the production of processed foods is preferable in terms of the food production process, and also provides foods with excellent flavor, texture, and quality stability, and improves nutritional value.

For example, adding oils and fats during the production of seafood paste products such as fish ham, sausage, and kamaboko improves the taste and texture of the product, such as crispness and mouthfeel, and improves quality by suppressing the growth of mold and fungi. It's more stable and has more nutritional value.

In addition, when producing noodles such as udon, soba, macaroni, and spaghetti, adding oil and fat to the raw material wheat flour improves the mechanical resistance and water retention of the flour during the production of noodle sheets, and prevents starch from aging. This not only improves the shelf life of the noodles, but also makes the noodles elastic in texture and does not spread when boiled.

Furthermore, cakes containing oil and fat, such as butter sponge cake and butter cake, are preferred as they have excellent flavor and texture, and have a long shelf life.

Adding fats and oils to processed foods in this way has many benefits as described above, but in reality it is difficult to add fats and oils as they are, so several methods have been developed to make it easier to add fats and oils. method is being tried. For example, (1) a method in which an emulsifier is added to fats or oils and the mixture is uniformly dispersed in food ingredients using mechanical force.

(■1) A method in which fats and oils are emulsified in water using an emulsifier and added to food raw materials as an emulsion.

(A method in which 110 oils and fats are spray-dried with various starches and proteins, and added to food raw materials in the form of powdered oils and fats.

etc. However, in method (1), the quality of other components often deteriorates due to mechanical stirring.

For example, destruction of starch granules and denaturation of proteins are observed.
Furthermore, in the method (11), the stability of the oil and fat composition itself is poor, making it difficult to maintain its emulsified state over a long period of time.

Especially in the case of o/w emulsion, the growth of mold and bacteria may be promoted. (The 1i0 method is advantageous in that it is easy to handle and can be added uniformly, and is currently the most preferred formulation, but it requires a spraying process to powder, which makes the formulation expensive. When adding a large amount according to preference, it is necessary to take into account the price increase of the final processed food.The present inventors aimed to obtain an oil and fat composition that can be easily added to food raw materials without turning them into powder. The present invention was completed as a result of intensive research aimed at this purpose.

In the present invention, liquid oil and fat and a lipophilic emulsifier are used as oil side components, and water, polyhydric alcohol, or polyhydric alcohol, sugars, and a hydrophilic emulsifier are used as water side components, and the ratio of oil side component and water side component is 70:30.
The present invention provides a method for producing an oil and fat composition that is easily emulsified in water at a ratio of 30:70 to 30:70.

The liquid fats and oils referred to in the present invention are those that remain liquid even at -5°C, such as corn oil, soybean oil, rapeseed oil, cottonseed oil, rice oil, safflower oil, peanut oil, sesame oil, olive oil, etc. Oils and fats, etc.

The polyhydric alcohols referred to in the present invention include glycerin, sorbitol, propylene glycol, mannitol, etc., and the sugars include dextrin, starch syrup, etc., and the water side components (water,
It is preferable that sorbitol accounts for 70% by weight or more of the polyhydric alcohol (or polyhydric alcohol, sugar, and hydrophilic emulsifier).

Further, water does not need to be used if a 70% sorbitol aqueous solution is used, but it can be used in an amount of 20% or less based on the total amount of the oil and fat composition. If it exceeds 21%, there are practical problems such as the tendency for mold to grow.

The lipophilic emulsifier referred to in the present invention essentially contains one or two selected from lecithin, lipophilic sucrose fatty acid ester (low HLB, HLB 6 or less), glycerin fatty acid ester,
One or more types of propylene glycol fatty acid ester, sorbitan fatty acid ester, etc. can be used in combination. These are added in an amount of 5 to 30% by weight based on the liquid fat.

If the amount added exceeds this range, the aroma of the composition will decrease and it will become a w/o emulsion. The hydrophilic emulsifier is powdered lecithin, sucrose fatty acid ester, etc., and is added in an amount of 5% by weight or less based on the water component. The blending ratio of the oil side component and the water side component is very important, and a range of 70:30 to 30:70 is effective.

Outside this range, the solubilized system becomes a w/o emulsion, and a one-phase composition cannot be obtained by the solubilized system according to the method of the present invention. Stirring in the production of the fat and oil composition of the present invention is very important, and the water component is stirred while being kept warm at 60 to 70°C, and the fat and oil component at 60 to 70°C is gradually added and stirred therein as well. In this case, it is necessary to vigorously stir the oil side component at the beginning of addition. Otherwise the composition will be w/
This results in a type 0 emulsion, which does not achieve the purpose of the present invention. The oil and fat composition according to the present invention has been changed to a solubilized state, and therefore its viscosity changes little from low to high temperatures, and its dispersibility in food raw materials is not affected by heat. In addition, the quality remains constant semi-permanently, and there is no need to worry about oil separation or water separation as with conventional emulsion products. When adding the oil and fat composition according to the present invention to food raw materials, it can be used as it is or diluted with water according to preference, and can be used for fish paste products such as fish meat ham, sausage, chikuwa, kamaboko, udon, soba, somen noodles, etc. It can be used for noodles such as spaghetti and macaroni, cakes such as butter cake and sponge cake, and all kinds of other foods.

Foods processed by adding the oil and fat composition of the present invention have excellent quality, flavor, and texture.

The present invention will be explained below with reference to Examples.

Example 1 39 parts of 70% sorbitol solution and 1 part of Lesion LPl (powdered high-purity lecithin manufactured by Riken Vitamin Oil) were heated at 60 to 70°C.
While stirring while keeping warm, 50 parts of corn salad oil and 10 parts of lecithin (paste), also at 60 to 70°C, are gradually added, stirred strongly, and after all additions are solubilized with a homogenizer.

Example 2 45 parts of 70% sorbitol solution, 3 parts of dextrin, 1 part of Lesion P (high purity lecithin powder manufactured by Riken Vitamin Oil),
1 part of F-110 (HLBll) (sucrose fatty acid ester manufactured by Dai-ichi Kogyo Seiyaku) was stirred while keeping it warm at 60-70°C, and 39 parts of white pressed rapeseed oil, also at 60-70°C, and lecithin (paste) were added thereto. Add 9 parts, 1 part of Emulji-MS (monoglycerade made by Riken Vitamin Oil), 1 part of Solmatsu S-300 (zorbitan fatty acid ester made by Riken Vitamin Oil), stir strongly, and after adding everything, solubilize with a homogenizer. do.

Example 3 39 parts of 70% sorbitol solution, F-140 (HLBl3
) (Daiichi Kogyo Seiyaku Co., Ltd. sucrose fatty acid ester) 1 part to 60
Stir while keeping warm at ~70°C, then add 60~7
49 parts corn salad oil at 0°C, F~10 (HLBl) (
Add 10 parts of sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku) and 1 part of Rikemar PS-100 (propylene glycol fatty acid ester manufactured by Riken Vitamin Oil), stir vigorously, and after all additions, solubilize with a homogenizer.

Comparative Example 58 parts of water is heated to 65°C and 3 parts of SE-110 is dispersed therein.

To this mixture, 35 parts of corn salad oil was added dropwise at 65°C, and the mixture was stirred and emulsified using a TK homo mixer. Table 1 shows the results of testing the products of the present invention obtained in Examples 1 to 10 and the comparative products obtained in Comparative Examples regarding the stability of the dispersion state in water, the stability of the solubilized state, and the presence or absence of mold growth.
Shown below.

Next, application examples of the products of the present invention obtained in Examples will be shown.

Application Example Application to Noodles (Udon) I 2 parts of the product of the present invention obtained in Example 1, 32 parts of water, and 2 parts of common salt are stirred and mixed with 100 parts of wheat flour to obtain "noodle dough."

After that, the noodles were rolled and cut into noodle strings, which were then boiled to obtain udon noodles. 4 parts of the product obtained in the comparative example, 30 parts of water, and 2 parts of common salt were stirred and mixed with 100 parts of wheat flour to obtain udon noodles in the same manner as in I below. 100 parts flour to 34 parts water
Mix and stir 1 part and 2 parts of salt, then add corn salad oil and emulsifier (
One part of glycerin fatty acid ester (glycerol fatty acid ester) in a ratio of 9:1 was mixed and stirred, and udon noodles were obtained in the same manner as in 1 below.

Claims (1)

[Scope of Claims] 1. At least one selected from lecithin and lipophilic sucrose fatty acid ester, or lecithin and at least one selected from lipophilic sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. An oil side component made by adding 5 to 30% by weight of a lipophilic emulsifier consisting of at least one selected type to liquid oil and fat, and water consisting of water, a polyhydric alcohol, or a polyhydric alcohol, a saccharide, and a hydrophilic emulsifier. When blending the side components at a ratio of 70:30 to 30:70, the water side component is stirred while being heated to 60 to 70°C, and the oil side component heated to 60 to 70°C is gradually added thereto. added to,
A method for producing an oil and fat composition that is easily emulsifiable in water, the method comprising first solubilizing it by vigorous stirring. 2 The water content in the water component is 20% of the oil composition.
Claim 1 characterized in that the amount is less than or equal to % by weight.
2. Method for producing the oil and fat composition described in Section 1.