JPH0339733B2

JPH0339733B2 -

Info

Publication number: JPH0339733B2
Application number: JP59274496A
Authority: JP
Inventors: Shigeo Okonogi; Isao Kyozawa; Tsutomu Kudo; Mizuo Tsuda; Seiichi Takebe; Yoshihiro Imahori
Original assignee: Morinaga Milk Industry Co Ltd
Current assignee: Morinaga Milk Industry Co Ltd
Priority date: 1984-12-28
Filing date: 1984-12-28
Publication date: 1991-06-14
Also published as: JPS61157340A

Description

[Detailed description of the invention]

〔産業上の利用分野〕本発明は、低ずり速度において高粘性を示し、
高ずり速度において低粘性を示す非ニユートン粘
性を有するにもかかわらず、せん断による構造粘
性の破壊の回復が早く、また水に対する分散性の
非常に良いペースト状の水中油型乳化物に関し、
具体的には、高速度の撹拌によつて液状を呈する
が、静置するとペースト状を呈し、液状とペース
ト状の物性の転換が非常に速く、水に対してよく
分散し、かつ安定であるという特性を有する水中
油型乳化物に関する。〔技術の背景および従来技術の説明〕これまでに、高粘性またはペースト状の水中油
型乳化物は、脂肪含有量を増加し、または水相部
に増粘剤を加えることによつて製造されていた。
これらの高粘性またはペースト状の水中油型乳化
物は、水に対する分散性が良好でなく、またこれ
らを使用した時に、凝塊物が発生したり、脂肪滴
が発生するなどの好ましくない現象の起りやすい
ものであつた。さらにこれまでに知られている高
粘性でペースト状の水中油型乳化物は、その高い
油脂含量によつて、低ずり速度および高ずり速度
における粘度の差の小さいものであり、また高ず
り速度において低粘性を示すものは、チキソトロ
ピツクな性質を示し、せん断による構造粘性の破
壊の回復が遅く、その回復に時間を要するもので
あつた。このような乳化物を食品の表面に塗布す
る場合、高ずり速度において低粘性を示すもの
は、粘度の回復に時間を要し、またダレの発生な
どの好ましくない現象が起りやすい。すなわち、これまでに知られている高粘性また
はペースト状の水中油型乳化物は、水に対する分
散性が良好でなく、低いずり速度において高粘性
を示さず、構造粘性の回復に長時間を要し、展延
性（高ずり速度において低粘性）がなく、またダ
レの生じやすい不安定なものであつた。また、従来の乳化物は脂肪濃度を高くすると、
増粘し、固化するという性質を有している。例え
ば、特開昭51−106750号公報には、油脂28〜60重
量％と牛乳、脱脂乳等の乳固形を含む水溶液72〜
40重量％及び乳化剤とからなる起気泡性組成物が
記載されているが、該公報に記載されている乳化
物はホイツプ用のクリーム状乳化物であつて、こ
のような通常の乳化物は、撹拌によつて、即ち、
ずり速度を与えることによつて、高粘性を生じ、
更に撹拌を強めると、即ち、高ずり速度を与える
と、乳化物が不安定になり、増粘して、更には凝
集体を生じて分離又は固化し、もとの安定な乳化
物に戻ることがない。本発明者等は、従来品における上記のような問
題点を解決すべく、多くの研究を重ねたが、この
研究において乳化剤、脂質および蛋白質の量を調
整し、特に、蛋白質の濃度を従来よりも高め、脂
質粒の粒径を調整すると、安定であり、水に対す
る分散性が良好で、かつ構造粘性の回復時間の短
かい水中油型乳化物が得られることを見出し、こ
の知見に基づいて本発明に到達した。〔発明の目的および発明の要約〕本発明の目的は、25〜55％（重量）の脂質を含
有し、水に対する分散性が良く、またペースト状
の非ニユートン粘性を示す水中油型乳化物を提供
することにある。本発明のもう１つの目的は、低ずり速度におい
て高粘性を示すとともに高ずり速度において低粘
性を示し、極めて薄く塗布することができ、しか
もダレのない、すなわち構造粘性の回復が速い水
中油型乳化物を提供することにある。本発明は、脂質の0.4〜５％（重量）のレシチ
ンを含有し、最終製品の25〜55％（重量）の脂質
からなる油相、および水相の５〜11％（重量）の
蛋白質を含有し、最終製品の75〜45％（重量）の
水からなる水相よりなる水中油型乳化物であつ
て、乳化物中の脂質粒の平均粒径が1μ以下であ
り、15℃の温度およびずり速度8.2^-1sにおいて測
定した粘度が少なくとも2000cpであり、そして
構造粘性の回復率が少なくとも95％であることを
特徴とする水に対して容易に分散しうるペースト
状の水中油型乳化物である。油相における脂質は、10℃における固体脂比率
が40％（重量）以下のものであるのが好ましく、
最終製品中に30〜50％（重量）の油相を含むこと
が好ましく、また水相に含まれる蛋白質が、カゼ
イン、カゼインのアルカリ塩、バターミルク、バ
ターミルク濃縮物、粉末バターミルク、これらの
酵素分解物およびこれらの混合物からなる群から
選択されたものであるのが好ましい。本発明は、最終製品の25〜55％（重量）の10℃
における固体脂比率が40％（重量）以下の脂質
に、0.4〜５％（重量）のレシチンを加え、溶融
して、油相成分を調製すること、最終製品の75〜
45％（重量）の水に、５〜11％（重量）の蛋白質
を溶解して、水相成分を調製すること、この水相
成分に油相成分を混合すること、および得られた
混合物を予備乳化し、次いで高圧において均質乳
化して、乳化物中の脂質粒の平均粒径を1μ以下
に調整することを特徴とする水に容易に分散しう
るペースト状の水中油型乳化物の製造法である。油相成分の量が、最終製品の30〜50％（重量）
であることが好ましい。〔発明の具体的な説明〕本明細書における脂質粒の平均粒径は、遠心式
粒度分布測定装置〔堀場製作所製（CAPA−500
型）〕を使用し、遠心速度3000rpmおよび粒子間
隔0.5μの条件において、乳化物中の粒径0.5μから
8μの範囲の脂質粒の粒度分布を測定し、累積粒
度分布が50％に達したときの粒径である。本明細書における非ニユートン粘性値は、15℃
の温度において、ずり速度8.2^-1sにおける粘度お
よびずり速度1640^-1sにおける粘度を測定し、次
式によつて計算した数値である。非ニユートン粘性値＝ずり速度1640^-1sにおける粘度／ずり速度8.2^-1sにお
ける粘度本明細書における構造粘性の回復率は、
Ferranti型の粘度計において、３分間でずり速度
を０から1640^-1sまで直線に上昇させ、その後直
ちに３分間でずり速度を1640^-1sから０まで下降
させる条件の下で、ずり速度の上昇時および下降
時のずり速度820^-1sにおける粘度を測定し、その
測定値から次式によつて計算される数値である。構造粘性の回復率（％）＝上昇時のずり速度820^-1sにおける粘度／下降時のずり
速度820^-1sにおける粘度×100 本発明の水中油型乳化物は、以下に述べる方法
によつてつくられる。最終製品の25〜55％（重量）に相当する量の脂
質に、脂質に対して0.4〜５％（重量）に相当す
る量のレシチンを加え、、得られた混合物を撹拌
しながら加温して溶解し、70〜80℃の温度に保持
して、油相成分を調製する。これとは別に最終製品の75〜45％（重量）に相
当する量の水に、水相に対して５〜11％（重量）
に相当する量の蛋白質を加え、得られた混合物を
撹拌しながら加温して溶解し、70〜80℃の温度に
保持して、水相成分を調製する。水相成分の調製において、蛋白質を溶解する時
に、少量のリン酸塩を加えることができる。この
リン酸塩は、食品の加工に使用されるものであれ
ば、いかなるものであつても、これを使用するこ
とができる。この水相成分に、上記の油相成分を混合し、得
られた混合物を常法（たとえば、スーパーミキサ
ーによる激しい撹拌）によつて予備乳化し、必要
に応じて殺菌した後、予備乳化液を70〜80℃の温
度に保持し、高圧均質機を使用して、高圧（たと
えば、400〜900Kg／cm²）において均質乳化して、
脂質粒の平均粒径を1μ以下に調整し、得られた
乳化物を10℃に急冷して、水中油型乳化物を得
る。油相成分の調製において使用する脂質は、10℃
における固体脂比率が40％（重量）以下であれ
ば、いかなるものであつても、これを使用するこ
とができる。たとえば、通常の食用動植物油脂、
それらの混合油脂、ワセリン、流動パラフインま
たはそれらの混合物なども使用することができ
る。脂質の固体脂比率は、核磁気共鳴スペクトル分
析法〔B.L.Madison＆R.C.Hill；Journal of the
American Oil Chemist′s Society、55巻、３号、
第328頁（1978年）〕によつて測定することができ
る。油相成分の調製において使用するレシチンは、
市販のいかなるものであつても、これを使用する
ことができる。水相成分の調製において使用する蛋白質は、レ
ンネツト・カゼインまたは酸カゼイン等のカゼイ
ン、カゼイン・ナトリウム等のカゼインアルカリ
塩、バターミルク、バターミルク濃縮物、粉末バ
ターミルク、これらの酵素分解物、またはこれら
の混合物を使用するのが好ましい。前記のようにして調製された本発明の水中油型
乳化物は、15℃の温度において、Ferranti型粘度
計を使用して粘度を測定すると、ずり速度8.2^-1s
における粘度が2000cp以上であり、非ニユート
ン粘性値が0.05以下であり、さらに構造粘性の回
復率が95％であるという特性を有し、また本発明
の水中油型乳化物を高速度で撹拌すると、液状な
いしペースト状を呈するが、これを静置すると、
半固形ないし固形を呈するという極めて特異的な
特性を有している。また本発明の水中油型乳化物は、高速の撹拌を
行なつても、水相の分離または転相などのトラブ
ルを起すことがなく、極めて安定であり、さらに
水に対して非常によく分散しうるものである。本発明の水中油型乳化物は、原料の脂質として
食用油脂を使用した場合に、合成クリームとして
使用することができ、これを調理に使用する場
合、本発明の水中油型乳化物の合成クリームを高
速撹拌するかまたは容器ごと振とうして合成クリ
ームを液状とし、そして液状の合成クリームを容
器から流し出すこともできる。本発明の水中油型乳化物は、良好な塗布性を有
し、また構造粘性の回復率が大きいので、容器ご
と振とうまたは撹拌して液状としたものを容器か
ら取り出し、これを直ちに塗布することができ
る。このために、化粧品または医薬品の基剤とし
て利用することができる。以下において、試験例を示して本発明をさらに
詳細に説明する。試験例１水中油型乳化物の油脂含量と水中油型乳化物の
特性の関係を示す。 (1) 試料の調製 10℃における固体脂比率が０％（10℃におけ
る核磁気共鳴スペクトル法で測定した数値）の
市販のナタネ油を使用し、合成クリームの油脂
含量を５〜60％（重量）としたこと以外は実施
例１と同様にして、水中油型の合成クリームを
調製し、これを試料とした。 (2) 試験方法脂肪球の粒度分布および分散性の測定試料を蒸留水により500〜2000倍に希釈し、
遠心式自動粒度分布分析機（堀場製作所製）
を使用して、脂肪球の粒度分布を測定した。分散性の判定は、大きな脂肪球（凝集脂肪
球）の粒度分布が全体の20％以上に達したも
のを分散不良とし、これが15〜20％のものを
やや不良とし、それ以下のものを良とした。粘度特性の測定試料の温度を15℃に調整し、Ferranti型粘
度計を使用して、ずり速度8.2^-1sおよび
1640^-1sにおいて粘度を測定した。試料の非ニユートン粘性の程度は、ずり速
度8.2^-1sにおける粘度とずり速度1640^-1sにお
ける粘度の比から非ニユートン粘性値を次式
によつて計算した。非ニユートン粘性値＝ずり速度1640^-1sにおける粘度／ずり速度8.2^-1sにお
ける粘度またずり速度を０から1640^-1sに直線的に
３分間で上昇させ、その後直ちに３分間で０
まで下降させる条件において、ずり速度の上
昇時の820^-1sにおける粘度と下降時の820^-1s
における粘度の比から構造粘性の回復率を次
式によつて計算した。構造粘性の回復率（％）＝下降時のずり速度820^-1sにおける粘度／上昇時のずり
速度820^-1sにおける粘度× 100 (3) 試験結果結果は第１表に示すとおりであつた。 [Industrial Application Field] The present invention exhibits high viscosity at low shear rates,
Regarding a paste-like oil-in-water emulsion that has a non-Newtonian viscosity that exhibits low viscosity at high shear rates, it quickly recovers from destruction of structural viscosity due to shearing, and has very good dispersibility in water.
Specifically, it takes on a liquid form when stirred at high speed, but becomes a paste form when left standing; the physical properties change between liquid and paste form very quickly, and it is well dispersed in water and stable. The present invention relates to an oil-in-water emulsion having the following characteristics. Background of the Technology and Description of the Prior Art Hitherto, highly viscous or pasty oil-in-water emulsions have been produced by increasing the fat content or adding thickeners to the aqueous phase. was.
These highly viscous or pasty oil-in-water emulsions do not have good dispersibility in water, and when they are used, they may cause undesirable phenomena such as formation of agglomerates or fat droplets. It was something that could easily happen. Furthermore, the high viscosity, pasty oil-in-water emulsions known so far have a small difference in viscosity at low and high shear rates due to their high fat and oil content, and Those exhibiting low viscosity exhibited thixotropic properties, and recovery from destruction of structural viscosity caused by shearing was slow and required time for recovery. When such emulsions are applied to the surface of foods, those that exhibit low viscosity at high shear rates require time to recover their viscosity and are likely to cause undesirable phenomena such as sag. In other words, the highly viscous or pasty oil-in-water emulsions known so far do not have good dispersibility in water, do not exhibit high viscosity at low shear rates, and require a long time to recover their structural viscosity. However, it lacked spreadability (low viscosity at high shear speeds) and was unstable, prone to sag. In addition, when conventional emulsions have a high fat concentration,
It has the property of thickening and solidifying. For example, JP-A-51-106750 discloses an aqueous solution containing 28 to 60% by weight of fat and oil and milk solids such as milk and skim milk.
A foamable composition comprising 40% by weight and an emulsifier is described, but the emulsion described in the publication is a creamy emulsion for whipping, and such a normal emulsion is By stirring, i.e.
By applying a shear rate, high viscosity is produced,
If the stirring is further strengthened, that is, if a high shear rate is applied, the emulsion becomes unstable, thickens, and even forms aggregates that separate or solidify, returning to the original stable emulsion. There is no. The present inventors have conducted a number of studies in order to solve the above-mentioned problems with conventional products. We found that by increasing the lipid particle size and adjusting the particle size of the lipid particles, it was possible to obtain an oil-in-water emulsion that is stable, has good dispersibility in water, and has a short recovery time for structural viscosity. We have arrived at the present invention. [Object of the invention and summary of the invention] The object of the present invention is to provide an oil-in-water emulsion containing 25 to 55% (by weight) of lipids, having good dispersibility in water, and exhibiting a pasty non-Newtonian viscosity. It is about providing. Another object of the present invention is to provide an oil-in-water type that exhibits high viscosity at low shear rates and low viscosity at high shear rates, can be applied extremely thinly, and does not sag, that is, has quick recovery of structural viscosity. The purpose is to provide emulsions. The present invention contains an oil phase containing 0.4-5% (by weight) of lecithin in the lipid, an oil phase consisting of 25-55% (by weight) of lipid in the final product, and a water phase of 5-11% (by weight) of protein. An oil-in-water emulsion consisting of an aqueous phase consisting of 75 to 45% (by weight) of the final product, in which the average particle size of the lipid particles in the emulsion is 1 μ or less, and the temperature of 15 ° C. and a pasty oil-in-water emulsion readily dispersible in water, characterized in that the viscosity measured at a shear rate of 8.2 ^-1 s is at least 2000 cp and the recovery rate of the structural viscosity is at least 95%. It is a thing. The lipid in the oil phase preferably has a solid fat ratio of 40% (weight) or less at 10°C,
It is preferable that the final product contains 30-50% (by weight) of the oil phase, and the protein contained in the aqueous phase includes casein, alkali salts of casein, buttermilk, buttermilk concentrate, powdered buttermilk, and the like. Preferably, it is selected from the group consisting of enzymatic decomposition products and mixtures thereof. The present invention requires 25-55% (by weight) of the final product at 10°C.
0.4 to 5% (by weight) of lecithin is added to lipids with a solid fat ratio of 40% (by weight) or less, and melted to prepare an oil phase component.
Dissolving 5 to 11% (by weight) of protein in 45% (by weight) water to prepare an aqueous phase component, mixing the aqueous phase component with an oil phase component, and mixing the resulting mixture. Production of a paste-like oil-in-water emulsion that can be easily dispersed in water, which is characterized by pre-emulsifying and then homogeneously emulsifying under high pressure to adjust the average particle size of lipid particles in the emulsion to 1μ or less. It is the law. The amount of oil phase components is 30-50% (by weight) of the final product
It is preferable that [Specific Description of the Invention] The average particle diameter of lipid particles in this specification is measured using a centrifugal particle size distribution analyzer [manufactured by Horiba, Ltd. (CAPA-500
particle size in the emulsion from 0.5μ using a centrifugal speed of 3000 rpm and a particle spacing of 0.5μ.
The particle size distribution of lipid particles in the range of 8μ is measured, and this is the particle size when the cumulative particle size distribution reaches 50%. The non-Newtonian viscosity value herein is 15°C
The viscosity at a shear rate of 8.2 ^-1 s and the viscosity at a shear rate of 1640 ^-1 s were measured at a temperature of Non-Newtonian viscosity value = Viscosity at shear rate 1640 ^-1 s / Viscosity at shear rate 8.2 ^-1 s The recovery rate of structural viscosity in this specification is:
In a Ferranti type ^viscometer , ^the shear rate is The viscosity is measured at a shear rate of 820 ^-1 s during ascending and descending, and is calculated from the measured values using the following formula. Structural viscosity recovery rate (%) = Viscosity at a rising shear rate of 820 ^-1 s / Viscosity at a falling shear rate of 820 ^-1 s x 100 The oil-in-water emulsion of the present invention can be obtained by the method described below. It is made by hand. Add lecithin in an amount corresponding to 0.4 to 5% (by weight) of the lipid to an amount of lipid corresponding to 25 to 55% (by weight) of the final product, and heat the resulting mixture with stirring. The oil phase component is prepared by dissolving and maintaining the temperature at 70-80°C. Separately, add 5 to 11% (by weight) of the aqueous phase to an amount of water equivalent to 75 to 45% (by weight) of the final product.
The aqueous phase component is prepared by adding an amount of protein corresponding to , dissolving the resulting mixture by heating with stirring, and maintaining the temperature at 70-80°C. In preparing the aqueous phase components, a small amount of phosphate can be added when dissolving the protein. Any phosphate can be used as long as it is used in food processing. The above-mentioned oil phase component is mixed with this aqueous phase component, and the resulting mixture is pre-emulsified by a conventional method (for example, by vigorous stirring using a super mixer). After sterilization if necessary, the pre-emulsified liquid is Maintained at a temperature of 70-80°C and homogeneously emulsified at high pressure (e.g. 400-900Kg/ ^cm2 ) using a high-pressure homogenizer,
The average particle size of the lipid particles is adjusted to 1 μ or less, and the resulting emulsion is rapidly cooled to 10° C. to obtain an oil-in-water emulsion. The lipids used in the preparation of the oil phase components should be kept at 10°C.
Any material can be used as long as it has a solid fat ratio of 40% (by weight) or less. For example, ordinary edible animal and vegetable oils,
Mixed fats and oils thereof, vaseline, liquid paraffin, or mixtures thereof can also be used. The solid fat ratio of lipids was determined by nuclear magnetic resonance spectroscopy [BLMadison &R.C.Hill; Journal of the
American Oil Chemist's Society, Volume 55, No. 3,
328 (1978)]. The lecithin used in the preparation of the oil phase component is
Any commercially available product can be used. The proteins used in the preparation of the aqueous phase component include casein such as rennet casein or acid casein, casein alkaline salts such as sodium casein, buttermilk, buttermilk concentrate, powdered buttermilk, enzymatic decomposition products thereof, or Preference is given to using a mixture of. The oil-in-water emulsion of the present invention prepared as described above had a shear rate of 8.2 ^-1 s when the viscosity was measured using a Ferranti viscometer at a temperature of 15°C.
When the oil-in-water emulsion of the present invention is stirred at high speed, It appears as a liquid or paste, but if you let it stand still,
It has a very unique characteristic of being semi-solid to solid. Furthermore, the oil-in-water emulsion of the present invention does not cause problems such as separation or phase inversion of the aqueous phase even when stirred at high speed, is extremely stable, and is highly dispersible in water. It is possible. The oil-in-water emulsion of the present invention can be used as a synthetic cream when edible fats and oils are used as the raw material lipid, and when used for cooking, the oil-in-water emulsion of the present invention can be used as a synthetic cream. It is also possible to liquefy the synthetic cream by stirring at high speed or shaking the container, and then pouring the liquid synthetic cream out of the container. Since the oil-in-water emulsion of the present invention has good coating properties and a high recovery rate of structural viscosity, the whole container is shaken or stirred to form a liquid, which is removed from the container and applied immediately. be able to. For this reason, it can be used as a base for cosmetics or pharmaceuticals. In the following, the present invention will be explained in further detail by showing test examples. Test Example 1 The relationship between the oil content of an oil-in-water emulsion and the characteristics of an oil-in-water emulsion is shown. (1) Sample preparation Using commercially available rapeseed oil with a solid fat ratio of 0% at 10°C (measured by nuclear magnetic resonance spectroscopy at 10°C), the oil content of the synthetic cream was adjusted to 5 to 60% (by weight). ) An oil-in-water synthetic cream was prepared in the same manner as in Example 1, and used as a sample. (2) Test method Measurement of particle size distribution and dispersibility of fat globules Dilute the sample 500 to 2000 times with distilled water,
Centrifugal automatic particle size distribution analyzer (manufactured by Horiba)
was used to measure the particle size distribution of fat globules. Dispersibility is judged as poor dispersion when the particle size distribution of large fat globules (agglomerated fat globules) reaches 20% or more of the total, 15 to 20% as slightly poor, and less than that as good. And so. Measurement of viscosity properties The temperature of the sample was adjusted to 15 °C and a shear rate of 8.2 ^-1 s and a Ferranti type viscometer were used.
The viscosity was measured at 1640 ^-1 s. The degree of non-Newtonian viscosity of the sample was calculated from the ratio of the viscosity at a shear rate of 8.2 ^-1 s to the viscosity at a shear rate of 1640 ^-1 s using the following formula. Non-Newtonian viscosity = viscosity at shear rate of 1640 ^-1 s / viscosity at shear rate of 8.2 ^-1 s Also, the shear rate is increased linearly from 0 to 1640 ^-1 s in 3 minutes, and then immediately increased to 0 in 3 minutes.
The viscosity at 820 ^-1 s when the shear rate increases and the viscosity at 820 ^-1 s when the shear rate decreases
The recovery rate of structural viscosity was calculated from the ratio of viscosities in the following equation. Structural viscosity recovery rate (%) = Viscosity at a shear rate of 820 ^-1 s during descent / Viscosity at a shear rate of 820 ^-1 s during rise x 100 (3) Test results The results were as shown in Table 1. .

【表】試料がペースト状であり、良好な展延性を示
すには、高いずり速度における粘度が低いこと
を必要とするが、そのために必要な非ニユート
ン粘性値は0.05以下であつた。またダレのない
試料は、構造粘性の回復率が95％以上で、ずり
速度8.2^-1sにおける粘度が2000cp以上のもので
あつた。試料の油脂含量が25％（重量）よりも低い
と、非ニユートン粘性値が0.05を超えて急激に
増加し、ずり速度8.2^-1sにおける粘度が2000cp
よりも低くなり、ペースト状の物性を示さな
い。また試料の油脂含量が55％（重量）を超え
ると、水に対する分散性が不良になる。油脂含量が25〜55％（重量）の試料は、ずり
速度8.2^-1sにおける粘度が2000cp以上でペース
ト状を示し、ずり速度1640^-1sにおける粘度が
低く、非ニユートン粘性値も0.05以下で良好な
展延性を示し、また構造粘性の回復率も95％以
上で、さらに良好な分散性を示すという所望の
特性を有する。試験例２水中油型乳化物のレシチン含量と水中油型乳化
物の特性の関係を示す。 (1) 試料の調製レシチン含量を油相に対して0.1〜5.4％（重
量）にしたことおよび蛋白質の量を水相に対し
て８％（重量）にしたこと以外は実施例１と同
様にして、水中油型の合成クリームを調製し、
これを試料とした。 (2) 試験方法脂肪球の粒度分布および分散性の測定、お
よび粘度特性の測定は、試験例と同様にして
行なつた。 (3) 試験結果結果は第２表に示すとおりであつた。[Table] In order for the sample to be pasty and exhibit good spreadability, it is necessary to have a low viscosity at high shear rates, and the required non-Newtonian viscosity value was 0.05 or less. In addition, the sample with no sag had a recovery rate of structural viscosity of 95% or more, and a viscosity of 2000 cp or more at a shear rate of 8.2 ^-1 s. When the oil content of the sample is lower than 25% (by weight), the non-Newtonian viscosity value increases rapidly beyond 0.05, and the viscosity at a shear rate of 8.2 ^-1 s is 2000 cp.
, and does not exhibit paste-like physical properties. Furthermore, if the oil content of the sample exceeds 55% (by weight), the dispersibility in water will be poor. Samples with an oil content of 25 to 55% (by weight) exhibit a pasty state with a viscosity of 2000 cp or more at a shear rate of 8.2 ^-1 s, a low viscosity at a shear rate of 1640 ^-1 s, and a non-Newtonian viscosity value of 0.05 or less. It has the desired characteristics of exhibiting good spreadability, a recovery rate of structural viscosity of 95% or more, and furthermore good dispersibility. Test Example 2 The relationship between the lecithin content of an oil-in-water emulsion and the properties of the oil-in-water emulsion is shown. (1) Preparation of sample The procedure was the same as in Example 1 except that the lecithin content was 0.1 to 5.4% (weight) based on the oil phase and the amount of protein was 8% (weight) based on the water phase. to prepare an oil-in-water type synthetic cream,
This was used as a sample. (2) Test method Measurement of particle size distribution and dispersibility of fat globules and measurement of viscosity characteristics were performed in the same manner as in the test example. (3) Test results The results were as shown in Table 2.

【表】油脂に対するレシチン含量が0.2％（重量）
以下の試料は、水に対する分散性が不良であ
り、また脂肪球の平均粒径も1μを超えている。
また油脂に対するレシチン含量が5.4％（重量）
の試料は、同様に水に対する分散性が不良であ
り、特に構造粘性の回復率も低い。油脂に対するレシチン含量が0.4〜５％（重
量）の試料は、ずり速度8.2^-1sにおける粘度が
2000以上でペースト状を示し、ずり速度
1640^-1sにおける粘度が低く、非ニユートン粘
性値が0.05以下で良好な展延性を示し、また構
造粘性の回復率も高く、さらに良好な分散性を
有するという所望の特性を有する。油脂の種類、試料の油脂含量および蛋白質含
量を変更して同様の試験を行なつたが、いずれ
の場合も同様な結果が得られた。試験例３水中油型乳化物の蛋白質含量と水中油型乳化物
の特性の関係を示す。 (1) 試料の調製水相に対する蛋白質含量を２〜13％（重量）
に変化させたことおよびレシチンを油相に対し
て３％（重量）加えたこと以外は実施例１と同
様にして、水中油型の合成クリームを調製し、
これを試料とした。蛋白質は、カゼイン・ナトリウム（ニユージ
ーランド産）を使用した。 (2) 試験方法脂肪球の粒度分布および分散性の測定、お
よび粘度特性の測定は、試験例１と同様にし
て行なつた。 (3) 試験結果結果は第３表に示すとおりであつた。[Table] Lecithin content relative to fats and oils is 0.2% (weight)
The following samples have poor dispersibility in water, and the average particle size of fat globules exceeds 1μ.
Also, the lecithin content relative to fats and oils is 5.4% (weight)
The sample similarly had poor dispersibility in water, and in particular, the recovery rate of structural viscosity was also low. A sample with a lecithin content of 0.4 to 5% (weight) based on oil has a viscosity at a shear rate of 8.2 ^-1 s.
At 2000 or more, it shows a paste-like state and the shear rate
It has the desired characteristics of low viscosity at 1640 ^-1 s, good spreadability with a non-Newtonian viscosity value of 0.05 or less, high recovery rate of structural viscosity, and further good dispersibility. Similar tests were conducted by changing the type of oil and fat content and protein content of the sample, but similar results were obtained in each case. Test Example 3 The relationship between the protein content of an oil-in-water emulsion and the properties of an oil-in-water emulsion is shown. (1) Preparation of sample Adjust the protein content to 2-13% (weight) of the aqueous phase.
An oil-in-water synthetic cream was prepared in the same manner as in Example 1, except that 3% (by weight) of lecithin was added to the oil phase.
This was used as a sample. Sodium caseinate (produced in New Zealand) was used as the protein. (2) Test method Measurement of particle size distribution and dispersibility of fat globules and measurement of viscosity characteristics were performed in the same manner as in Test Example 1. (3) Test results The results were as shown in Table 3.

【表】水相における蛋白質含量が２％（重量）の試
料は、脂肪球の平均粒径が1μを超えており、
その蛋白質含量が３％（重量）および４％（重
量）の試料は、ずり速度8.2^-1sにおける粘度が
2000cp以下でペースト状を示さず、非ニユー
トン粘性値も0.05以上である。また水相におけ
る蛋白質含量が12％（重量）以上の試料は、分
散性が不良であつて、いずれも所望の特性を示
さない。水相における蛋白質含量が５〜11％（重量）
の試料は、ずり速度8.2^-1sにおける粘度が
2000cp以上であつてペースト状を示し、ずり
速度1640^-1sにおける粘度も低く、非ニユート
ン粘性値が0.05以下であつて展延性に富み、ま
た構造粘性の回復率も95％以上であり、さらに
水に対して良好な分散性を有するという所望の
特性を有する。油脂の種類および試料の油脂含量等を変更し
て同様の試験を行なつたが、いずれの場合も同
様な結果が得られた。試験例４水中油型乳化物の油脂の固体脂比率と水中油型
乳化物の特性の関係を示す。 (1) 試料の調製０％および70％の固体脂比率（10℃における
核磁気共鳴スペクトル法で測定した数値）の市
販のナタネ油およびヤシ油を混合して、固体脂
比率が０〜70％の油脂を調製した。これらの油
脂を使用し、油脂含量を30％（重量）としたこ
と以外は実施例１と同様にして、水中油型の合
成クリームを調製し、これを試料とした。 (2) 試験方法脂肪球の粒度分布および分散性の測定、お
よび粘度特性の測定は、試験例１と同様にし
て行なつた。 (3) 試験結果結果は第４表に示すとおりであつた。[Table] In the sample with a protein content of 2% (weight) in the aqueous phase, the average particle size of fat globules exceeds 1μ,
The samples with protein contents of 3% (wt) and 4% (wt) have a viscosity at a shear rate of 8.2 ^-1 s.
It does not exhibit paste-like properties at 2000 cp or less, and its non-Newtonian viscosity value is 0.05 or higher. In addition, samples with a protein content of 12% (weight) or more in the aqueous phase have poor dispersibility and do not exhibit desired properties. Protein content in the aqueous phase is 5-11% (by weight)
The sample has a viscosity at a shear rate of 8.2 ^-1 s.
It is 2000 cp or more, has a paste-like appearance, has a low viscosity at a shear rate of 1640 ^-1 s, has a non-Newtonian viscosity value of 0.05 or less, is highly spreadable, and has a recovery rate of structural viscosity of 95% or more. It has the desired property of having good dispersibility in water. Similar tests were conducted by changing the type of oil and fat content of the sample, but similar results were obtained in each case. Test Example 4 The relationship between the solid fat ratio of oil and fat in an oil-in-water emulsion and the properties of the oil-in-water emulsion is shown. (1) Preparation of sample Commercially available rapeseed oil and coconut oil with a solid fat ratio of 0% and 70% (measured by nuclear magnetic resonance spectroscopy at 10°C) were mixed to obtain a solid fat ratio of 0 to 70%. The following oils and fats were prepared. Using these oils and fats, an oil-in-water type synthetic cream was prepared in the same manner as in Example 1, except that the oil content was 30% (by weight), and this was used as a sample. (2) Test method Measurement of particle size distribution and dispersibility of fat globules and measurement of viscosity characteristics were performed in the same manner as in Test Example 1. (3) Test results The results were as shown in Table 4.

【表】油脂の固体脂比率が52.5％および70％の試料
は、構造粘性の回復率が低く、分散性も不良で
あつて、いずれも所望の特性を示さない。油脂の固体脂比率が40％以下の試料は、非ニ
ユートン粘性値が0.05以下であり、構造粘性の
回復率が95％以上であり、また分散性が良好で
あるという所望の特性を有する。油脂の種類および試料の油脂含量を変更して
同様の試験を行なつたが、いずれの場合も同様
な結果が得られた。試験例５水中油型乳化物の脂肪球の平均粒径と水中油型
乳化物の特性の関係を示す。 (1) 試料の調製均質圧を200〜900Kg／cm²に変更して、水中油
型乳化物の脂肪球の平均粒径を0.79〜1.67に調
整したこと、レシチンを油相に対して３％（重
量）の量において添加したこと、およびカゼイ
ン・ナトリウムを水相に対して９％（重量）の
量において添加したこと以外は実施例１と同様
にして、水中油型の合成クリームを調製し、こ
れを試料とした。 (2) 試験方法脂肪球の粒度分布および分散性の測定、お
よび粘度特性の測定は、試験例１と同様にし
て行なつた。 (3) 試験結果結果は第５表に示すとおりであつた。[Table] Samples with a solid fat ratio of 52.5% and 70% have a low recovery rate of structural viscosity and poor dispersibility, and neither exhibits the desired properties. A sample with a solid fat ratio of 40% or less has the desired properties of a non-Newtonian viscosity value of 0.05 or less, a recovery rate of structural viscosity of 95% or more, and good dispersibility. Similar tests were conducted by changing the type of oil and fat content of the sample, but similar results were obtained in each case. Test Example 5 The relationship between the average particle diameter of fat globules in an oil-in-water emulsion and the properties of the oil-in-water emulsion is shown. (1) Sample preparation The homogeneous pressure was changed to 200 to 900 Kg/ ^cm2 , the average particle size of fat globules in the oil-in-water emulsion was adjusted to 0.79 to 1.67, and lecithin was added to the oil phase by 3%. An oil-in-water synthetic cream was prepared in the same manner as in Example 1, except that sodium caseinate was added in an amount of (by weight) and sodium caseinate was added in an amount of 9% (by weight) to the aqueous phase. This was used as a sample. (2) Test method Measurement of particle size distribution and dispersibility of fat globules and measurement of viscosity characteristics were performed in the same manner as in Test Example 1. (3) Test results The results were as shown in Table 5.

【表】脂肪球の平均粒径が1μを超える試料は、ず
り速度8.2^-1sにおける粘度が2000cp以下でペー
スト状を示さず、また非ニユートン粘性値が
0.05以上であつて、いずれも所望の特性を示さ
ない。脂肪球の平均粒径が1μ以下の試料は、ずり
速度8.2^-1sにおける粘度が2000cp以上でペース
ト状を示し、ずり速度1640^-1sにおける粘度も
低く、非ニユートン粘性値も0.05以下であつて
展延性に富み、また構造粘性の回復率も95％以
上であり、さらに水に対して良好な分散性を示
すという所望の特性を示す。油脂の種類、試料の油脂含量および乳化剤の
含量を変更して、同様の試験を行なつたが、い
ずれの場合も同様な結果が得られた。試験例６特開昭51−106750号公報の実施例１と同じ配合
組成、工程で乳化物を製造し、得られた乳化剤
を、前記試験例１(2)試験方法「粘度特性の測
定」の方法によつて測定した。その結果、ずり速度8.2^-1secで150cp（温度15℃）ずり速度1640^-1secで1290cp（温度15℃）であり、高ずり速度で粘度測定後に、乳化物は増
粘傾向を示した。即ち、本試験例によつて得られ
る乳化物は、本発明の目的である「低ずり速度で
高粘度、高ずり速度で低粘度の乳化物」とはなら
ず、逆の物性を有するものであつた。また、本試
験例によつて得られた乳化物の平均粒径を、前記
の本発明におけるのと同じ方法によつて測定した
ところ、1.82μであつた。さらに、該乳化物を前
記公報実施例１に記載の方法でホイツプしたとこ
ろ、良好な起泡状態が得られた。試験例７後述する本発明の実施例１で製造した合成クリ
ームを、前記公報実施例１記載の方法で起泡操作
を行なつた。起泡操作後放置したところ、極めて
短時間のうちに起泡は離脱し、すべて操作前の安
定な合成クリームに戻つた。即ち、本発明によつ
て得られる乳化物は、前記公報記載の発明が目的
としている物性である「起泡性」を有していない
ものである。試験例８前記公報の実施例１に記載されたと同じ配合組
成の原料を、後述する本発明の実施例１に記載さ
れた条件、即ち、油相部と水相部を混合した後、
T.K.ホモミキサーにより80℃において10分間激
しく撹拌して予備乳化し、次いで85℃において15
分間加熱殺菌し、予備乳化加熱殺菌したものを高
圧均質機を用いて80℃の温度、及び900Kg／cm²の
圧力で均質化し、得られた乳化物を10℃急冷して
水中油型の合成クリームを得た。得られた乳化物
は固化状態を示し、流動性の全くない、不安定な
クリームであつた。本試験例から、乳化物製造条
件の一部、即ち、乳化操作の一部を同じにして
も、他の部分、即ち、原料の配合組成を異にすれ
ば、得られる乳化物の物性が全く異なつてしま
い、本発明の目的を達成することができないこと
がわかる。以下において、本発明の実施の一例を示すが、
本発明はこれらの実施例に限定されるものではな
い。実施例１最終製品の油脂含量が50％（重量）の合成クリ
ームが製造された。市販の精製ナタネ油（太陽油脂社製品、10℃に
おける固体脂比率：０％）49Kgに、レシチン（味
の素社製品）１Kg〔油相成分に対し約２％（重
量）に相当する〕を加え、混合物を撹拌しながら
80℃に加温して溶解し、その温度に保持して油相
成分を調製した。これとは別に、水44.7Kgに、カゼイン・ナトリ
ウム（ニユージーランド産）５Kg〔水相成分に対
して約10％（重量）に相当する〕およびヘキサメ
タリン酸ナトリウム0.3Kg〔水相成分に対して約
0.6％（重量）に相当する〕を加え、得られた混
合物を撹拌しながら80℃に加温して溶解し、その
温度に保持して水相成分を調製した。この水相成分に前記の油相成分を加え、得られ
た混合物をT.K.ホモミキサーにより80℃におい
て10分間激しく撹拌して予備乳化し、次いで85℃
において15分間加熱殺菌し、乳化物を、高圧均質
機を用いて、80℃の温度および900Kg／cm²の圧力
で均質化し、乳化物を10℃に急冷して、水中油型
の合成クリーム97Kgを得た。この合成クリームについて、脂肪球の粒度分
布および分散性の測定、および粘度特性の測定
を試験例１と同様にして行なつた。その結果は、
脂肪球の平均粒径が0.83μであり、15℃の温度お
よびずり速度8.2^-1sにおける粘度が18950cpでペ
ースト状を呈し、非ニユートン粘性値が0.033で
展延性に富み、構造粘性の回復率が99％であり、
また非常に安定で、水に対する分散性も良好であ
つた。実施例２最終製品の油脂含量が30％（重量）の合成クリ
ームが製造された。ナタネ微水添油（太陽油脂社製品、10℃におけ
る固体脂比率：10％）29.4Kgに、レシチン（味の
素社製品）0.6Kgを加え、得られた混合物を撹拌
しながら80℃に加温して溶解し、その温度に保持
して油相成分を調製した。これとは別に、水62.58Kgに、カゼイン・ナト
リウム（ニユージーランド産）７Kgおよびヘキサ
メタリン酸ナトリウム0.42Kgを加え、得られた混
合物を撹拌しながら80℃に加温して溶解し、その
温度に保持して水相成分を調製した。この水相成分に前記の油相成分を加え、実施例
１と同様にして、合成クリーム97Kgを得た。この合成クリームについて、脂肪球の粒度分
布および分散性の測定、および粘度特性の測定
を試験例１と同様にして行なつた。その結果は、
脂肪球の平均粒径が0.72μであり、15℃の温度お
よびずり速度8.2^-1sにおける粘度が3620cpで良好
なペースト状を呈し、非ニユートン粘性値が
0.027で塗布性に富み、また良好な展延性を示し、
構造粘性の回復率が98％であり、さらに物の表面
にこの乳化物を塗布したときに、ダレの発生が全
く見られないものであつた。またこの水中油型の
合成クリームは、ペースト状でありながら、水に
対する分散性は良好であつた。実施例３最終製品の脂質含量が50％（重量）の薬用素材
が製造された。流動パラフイン（関東化学社製品）49Kgに、レ
シチン（味の素社製品）１Kgを加え、得られた混
合物を撹拌しながら80℃に加温して溶解し、その
温度に保持して脂質相成分を調製した。これとは別に、水44.7Kgに、カゼイン・ナトリ
ウム（ニユージランド産）５Kgおよびヘキサメタ
リン酸ナトリウム0.3Kgを加え、得られた混合物
を撹拌しながら80℃に加温して溶解し、その温度
に保持して水相成分を調製した。この水相成分に前記の脂質相成分を加え、実施
例１と同様にして、薬用素材97Kgを得た。この薬用素材について、脂肪球の粒度分布お
よび分散性の測定、および粘度特性の測定を試
験例１と同様にして行なつた。その結果は、脂肪
球の平均粒径が0.78μであり、15℃の温度および
ずり速度8.2^-1sにおける粘度が14500cpで良好な
ペースト状を呈し、非ニユートン粘性値が0.038
で塗布性に富み、また良好な展延性を示し、さら
に構造粘性の回復率が99％であつた。〔発明の効果〕撹拌したときに液状を呈するが、静置する
と、直ちにペースト状に戻る新規な特性を有す
る水中油型乳化物が得られる。増粘剤を使用することなく、ペースト状の安
定な水中油型乳化物が得られる。展延性および塗布性の良好な水中油型乳化物
が得られる。水に対する分散性の良好な水中油型乳化物が
得られる。物に塗布したときに、ダレの発生のみられな
い水中油型乳化物が得られる。[Table] Samples with an average particle diameter of fat globules exceeding 1μ have a viscosity of 2000 cp or less at a shear rate of 8.2 ^-1 s, do not exhibit a pasty state, and have a non-Newtonian viscosity value.
0.05 or more, none of which exhibits the desired characteristics. Samples in which the average particle size of fat globules is 1 μ or less exhibit a paste-like viscosity of 2000 cp or more at a shear rate of 8.2 ^-1 s, have a low viscosity at a shear rate of 1640 ^-1 s, and have a non-Newtonian viscosity value of 0.05 or less. It exhibits the desired characteristics of being highly malleable, having a structural viscosity recovery rate of 95% or more, and exhibiting good dispersibility in water. Similar tests were conducted by changing the type of oil, the oil content of the sample, and the emulsifier content, but similar results were obtained in all cases. Test Example 6 An emulsion was produced using the same composition and process as in Example 1 of JP-A-51-106750, and the obtained emulsifier was subjected to the test method "Measurement of viscosity characteristics" in Test Example 1 (2) above. It was measured by the method. The results were 150 cp at a shear rate of 8.2 ^-1 sec (at a temperature of 15°C) and 1290 cp at a shear rate of 1640 ^-1 sec (at a temperature of 15°C), and the emulsion showed a tendency to thicken after the viscosity was measured at high shear rates. In other words, the emulsion obtained in this test example does not have the object of the present invention, ``an emulsion with high viscosity at low shear rate and low viscosity at high shear rate,'' but has the opposite physical properties. It was hot. Furthermore, the average particle size of the emulsion obtained in this test example was measured by the same method as in the present invention described above, and was found to be 1.82μ. Furthermore, when the emulsion was whipped by the method described in Example 1 of the above-mentioned publication, a good foaming state was obtained. Test Example 7 The synthetic cream produced in Example 1 of the present invention, which will be described later, was foamed by the method described in Example 1 of the publication. When the cream was left to stand after the foaming operation, the foam disappeared within a very short time and the cream returned to the stable synthetic cream before the foaming operation. That is, the emulsion obtained by the present invention does not have the "foaming property" which is the physical property aimed at by the invention described in the above-mentioned publication. Test Example 8 The raw materials having the same composition as described in Example 1 of the above publication were mixed under the conditions described in Example 1 of the present invention described later, that is, after mixing the oil phase and the aqueous phase,
Pre-emulsify by stirring vigorously for 10 minutes at 80°C with a TK homomixer, then 15 minutes at 85°C.
The pre-emulsified heat sterilized product was homogenized using a high-pressure homogenizer at a temperature of 80℃ and a pressure of 900Kg/ ^cm2 , and the resulting emulsion was rapidly cooled to 10℃ to synthesize an oil-in-water type. Got the cream. The resulting emulsion was in a solidified state and was an unstable cream with no fluidity. This test example shows that even if some of the emulsion manufacturing conditions, that is, part of the emulsification operation, are the same, if other parts, that is, the composition of the raw materials, are different, the physical properties of the resulting emulsion will be completely different. It can be seen that the object of the present invention cannot be achieved due to the difference. Below, an example of implementation of the present invention will be shown,
The present invention is not limited to these examples. Example 1 A synthetic cream with a final product oil content of 50% (by weight) was produced. To 49 kg of commercially available refined rapeseed oil (produced by Taiyo Yushi Co., Ltd., solid fat ratio at 10°C: 0%), 1 kg of lecithin (produced by Ajinomoto Co., Ltd.) [equivalent to approximately 2% (weight) of the oil phase components] was added. While stirring the mixture
The mixture was heated to 80°C to dissolve it, and maintained at that temperature to prepare an oil phase component. Separately, add 44.7 kg of water, 5 kg of sodium caseinate (produced in New Zealand) [corresponding to approximately 10% (weight) to the water phase components] and 0.3 kg of sodium hexametaphosphate [approximately to the water phase components].
[corresponding to 0.6% (weight)] was added, and the resulting mixture was heated to 80° C. with stirring to dissolve, and maintained at that temperature to prepare an aqueous phase component. The above-mentioned oil phase component was added to this aqueous phase component, and the resulting mixture was vigorously stirred for 10 minutes at 80°C using a TK homomixer to pre-emulsify, and then the mixture was pre-emulsified at 85°C.
The emulsion was homogenized using a high-pressure homogenizer at a temperature of 80℃ and a pressure of 900Kg/cm ² , and the emulsion was rapidly cooled to 10℃ to produce 97Kg of oil-in-water synthetic cream. I got it. Regarding this synthetic cream, the particle size distribution and dispersibility of fat globules and the viscosity characteristics were measured in the same manner as in Test Example 1. The result is
The average particle size of the fat globules is 0.83μ, the viscosity is 18950cp at a temperature of 15℃ and a shear rate of 8.2 ^-1 s, and it is paste-like.The non-Newtonian viscosity value is 0.033, making it highly malleable, and the recovery rate of structural viscosity is low. is 99%,
It was also very stable and had good dispersibility in water. Example 2 A synthetic cream with a final product oil content of 30% (by weight) was produced. 0.6 kg of lecithin (product of Ajinomoto Co., Ltd.) was added to 29.4 kg of slightly hydrogenated rapeseed oil (product of Taiyo Yushi Co., Ltd., solid fat ratio: 10% at 10°C), and the resulting mixture was heated to 80°C while stirring. The oil phase component was prepared by maintaining the temperature at that temperature. Separately, 7 kg of sodium caseinate (produced in New Zealand) and 0.42 kg of sodium hexametaphosphate were added to 62.58 kg of water, and the resulting mixture was heated to 80°C with stirring to dissolve, and maintained at that temperature. An aqueous phase component was prepared. The above-mentioned oil phase component was added to this water phase component, and 97 kg of synthetic cream was obtained in the same manner as in Example 1. Regarding this synthetic cream, the particle size distribution and dispersibility of fat globules and the viscosity characteristics were measured in the same manner as in Test Example 1. The result is
The average particle size of the fat globules is 0.72μ, the viscosity is 3620 cp at a temperature of 15°C and a shear rate of 8.2 ^-1 s, and the non-Newtonian viscosity value is 3620 cp.
With a value of 0.027, it has excellent coating properties and exhibits good spreadability.
The recovery rate of structural viscosity was 98%, and no sagging was observed when this emulsion was applied to the surface of an object. Although this oil-in-water type synthetic cream was in the form of a paste, it had good dispersibility in water. Example 3 A medicinal material with a final product lipid content of 50% (by weight) was produced. Add 1 kg of lecithin (product of Ajinomoto Co., Ltd.) to 49 kg of liquid paraffin (product of Kanto Kagaku Co., Ltd.), heat the resulting mixture to 80°C while stirring to dissolve, and maintain at that temperature to prepare the lipid phase component. did. Separately, 5 kg of sodium caseinate (produced in New Zealand) and 0.3 kg of sodium hexametaphosphate were added to 44.7 kg of water, and the resulting mixture was heated to 80°C with stirring to dissolve it and maintained at that temperature. Aqueous phase components were prepared. The aforementioned lipid phase component was added to this aqueous phase component, and 97 kg of medicinal material was obtained in the same manner as in Example 1. Regarding this medicinal material, the particle size distribution and dispersibility of fat globules and the viscosity characteristics were measured in the same manner as in Test Example 1. The results showed that the average particle size of the fat globules was 0.78 μ, the viscosity was 14500 cp at a temperature of 15 °C and a shear rate of 8.2 ^-1 s, and the non-Newtonian viscosity was 0.038.
It had excellent coating properties and good spreadability, and the recovery rate of structural viscosity was 99%. [Effects of the Invention] An oil-in-water emulsion having a novel characteristic of exhibiting a liquid state when stirred but immediately returning to a paste state when left standing is obtained. A stable oil-in-water emulsion in the form of a paste can be obtained without using a thickener. An oil-in-water emulsion with good spreadability and coating properties is obtained. An oil-in-water emulsion with good dispersibility in water is obtained. An oil-in-water emulsion that does not sag when applied to objects can be obtained.

Claims

[Scope of Claims] 1. An oil phase containing 0.4 to 5% (by weight) of lecithin to the lipid and 25 to 55% (by weight) of the final product to an oil phase, and 5 to 11% (by weight) of the aqueous phase. is an oil-in-water emulsion consisting of an aqueous phase consisting of 75 to 45% (by weight) of water in the final product, and the average particle size of the lipid particles in the emulsion is 1μ or less, The viscosity measured at a temperature of °C and a shear rate of 8.2 ^-1 s is at least 2000 cp, the non-Newtonian viscosity value is 0.05 or less, and the recovery rate of the structural viscosity is at least 95%, and it is easily dispersible in water. An oil-in-water emulsion for food application, which is in the form of a sticky paste and exhibits high viscosity at low shear rates and low viscosity at high shear rates. 2 The solid fat ratio of the lipid in the oil phase is 40 at 10℃.
% (by weight) or less, the oil-in-water emulsion for food application according to claim 1. 3. The oil-in-water emulsion for food application according to claim 1 or 2, characterized in that the final product contains 30 to 50% (by weight) of an oil phase. 4. The protein contained in the aqueous phase is selected from the group consisting of casein, alkali salts of casein, buttermilk, buttermilk concentrate, powdered buttermilk, enzymatic decomposition products thereof, and mixtures thereof. An oil-in-water emulsion for food application according to any one of claims 1 to 3. 5 Add 0.4 to 55% (weight) of the final product to lipids with a solid fat ratio of 40% (weight) or less at 10°C.
Add and melt 5% (by weight) lecithin to adjust the oil phase components; dissolve 5-11% (by weight) protein in 75-45% (by weight) water of the final product; adjusting an aqueous phase component, mixing the aqueous phase component with the oil phase component, and pre-emulsifying the resulting mixture and then homogeneously emulsifying it at high pressure to obtain an average particle size of lipid particles in the emulsion. A method for producing an oil-in-water emulsion for food application, which has a paste-like shape that is easily dispersible in water and exhibits high viscosity at low shear rates and low viscosity at high shear rates, characterized by adjusting the . 6 Claim 5, characterized in that the amount of the oil phase component is 30 to 50% (by weight) of the final product.
A method for producing an oil-in-water emulsion for food application as described in . 7. The protein of the aqueous phase component is selected from the group consisting of casein, alkali salts of casein, buttermilk, buttermilk concentrate, powdered buttermilk, enzymatic decomposition products thereof, and mixtures thereof. A method for producing an oil-in-water emulsion for food application according to claim 5 or 6.