JPH0342866B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a margarine-like water-in-oil emulsion composition with good texture. Margarine is generally manufactured by emulsifying an aqueous phase into a molten oil phase to create a pre-emulsification liquid for water-in-oil emulsification (hereinafter referred to as W/O emulsification), and then rapidly cooling and homogenizing this. be done. The emulsified state of margarine is a W/O emulsion, same as the pre-emulsified liquid,
The oil phase, which is a continuous phase, becomes a fixed state with smooth plasticity by rapid cooling and quenching, and the liquid water phase is stably emulsified and maintained as a dispersed phase. On the other hand, regarding the method for producing butter, butter is generally produced by reversing the emulsification state of fresh cream. Fresh cream is an oil-in-water emulsion (hereinafter referred to as O/W emulsion), and solid fat globules are dispersed in an aqueous phase. When making butter, fresh cream is strongly stirred to cause these fat globules to coagulate and form coarse fat particles (this operation is called churning). At this time, part of the aqueous phase is taken into the fat granules, and the fat granules become a W/O emulsion. Next, the fat granules are taken out (excess water is removed) and further summed to obtain W/O emulsified butter. The above-mentioned difference in the manufacturing method of margarine and butter gives a big difference in the texture of the two. In other words, the continuous oil phase of margarine is a smooth plastic solid and is in a strong W/O emulsion state, so the oil phase spreads smoothly in the mouth and gives the product a waxy texture due to the fats and oils. Furthermore, since the aqueous phase does not easily touch the tongue, the taste is poor. On the other hand, the emulsification state of butter is a W/O emulsion like margarine, but its continuous phase, the oil phase, is in a non-uniform state because it is formed by agglomeration of fat globules. For this reason, unlike margarine, fats and oils do not spread smoothly in the mouth, and therefore the texture is less waxy than margarine, and the aqueous phase easily touches the tongue, resulting in a good taste. Therefore, it has been considered to produce margarine having the same texture as butter by applying the same production method as butter to margarine. However, although the chewing method produces margarine with a better texture than the rapid cooling and softening method, the process is quite complicated. In addition, during the extraction of fat granules, excess water and some of the water-soluble components are also lost, resulting in a large loss of raw materials. Furthermore, the risk of bacterial contamination during production is greater than with the quenching method and sanitary control is difficult. For this reason, at present, this method is not used except for some high-grade margarines. The present inventors have so far conducted various studies with the aim of developing a manufacturing method that is a simple process similar to the usual rapid cooling and quenching method and that can produce margarine with good texture. As a result, by using a specific emulsifier and protein and keeping the ratio of oil phase to water phase at a specific ratio, stable O/
It becomes a W/O emulsification state, and then is cooled and worked in a rapid cooling/warming device, whereby the excess water is reversed to a W/O emulsion without separation, and a homogeneous margarine-like emulsion composition is obtained. Moreover, they discovered that this composition has an excellent texture and completed the present invention. That is, the present invention provides an aqueous phase containing 0.2 to 2.0% by weight of sucrose fatty acid ester with HLB of 11 or more based on the total amount of the composition, and 0.2 to 3.0% by weight of milk protein and/or vegetable protein based on the total amount of the composition. ,
The completely molten oil phase is pre-emulsified into an oil-in-water type with a volume ratio of 15/85 to 45/55, and the pre-emulsified liquid is rapidly cooled. The present invention relates to a method for producing a water-in-oil emulsion composition, which is characterized in that the emulsification state is reversed to W/O emulsion by mixing to obtain a product having homogeneous plasticity. The sucrose fatty acid ester used in the present invention must be mainly a monoester and have an HLB of 11 or more. As for the types of constituent fatty acids, those whose main components are stearic acid and palmitic acid are preferred. Milk protein and/or vegetable protein are used as the protein. Milk protein is generally added in the form of milk, concentrated milk, powdered milk, or fermented milk, but preparations such as casein or sodium caseinate can also be used. Soybean protein is a plant protein.
Peanut protein etc. can be used. Sucrose fatty acid esters and proteins with HLB of 11 or higher are essential components to maintain stable O/W emulsification during pre-emulsification and to enhance the texture of the product after rapid cooling and quenching. If the ratio of sucrose fatty acid ester is less than 0.2% by weight or the ratio of protein is less than 0.2% by weight, a stable O/W emulsion will not be obtained during pre-emulsification, and therefore a product with good texture will not be obtained. do not have. On the other hand, if these components are in excess, rapid cooling will occur.
During heating, the reversal to W/O emulsification is not performed well and the product becomes separated. In order to achieve good conversion to W/O emulsification, the upper limit of the sucrose fatty acid ester ratio is 2.0% by weight, and the upper limit of the protein ratio is 3.0% by weight. Furthermore, sucrose fatty acid ester
HLB is also important for maintaining O/W emulsification and enhancing texture. If the HLB of the sucrose fatty acid ester is lower than 11, O/W emulsification cannot be maintained during preliminary emulsification, resulting in poor texture of the product. In order to maintain O/W emulsification during pre-emulsification and to successfully convert to W/O emulsification during rapid cooling and quenching, the volume ratio of the oil phase to the water phase is also determined by weight. In the present invention, in order to maintain a good O/W emulsification state during preliminary emulsification, the volume ratio of the aqueous phase must be at least 15/15/
Must be greater than 85. If the volume ratio of the aqueous phase is lower than this, the emulsification state may reverse to a W/O emulsion or become unstable, or the pre-emulsion may significantly thicken. On the other hand, O/W
There is an upper limit to the ratio of the aqueous phase in order to completely invert the emulsion into a W/O emulsion during rapid cooling and quenching of the pre-emulsified liquid. If the temperature is too high, the product will not turn into a W/O emulsion during rapid cooling/warming. The oils and fats used in the present invention include natural animal and vegetable oils, their hydrogenated oils, fractionated oils, transesterified oils, etc., and these can be used in any combination. The hardness of fats and oils is the same as regular butter or margarine, with a melting point of 40℃ or less, and a hardness of 10 to 40℃ at room temperature.
% of solid fat and have plasticity are preferred. As the emulsifier, in addition to sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc. can be used as necessary. As other ingredients, carbohydrates can be added in sweet spreads or butter cream products. Further, in order to improve the flavor, flavoring ingredients such as eggs, flavoring agents, and coloring agents can be freely used. In the method of the present invention, a pre-emulsified O/W emulsion is reversed to a W/O emulsion by rapid cooling and summing to obtain a product. Pre-emulsification is carried out by adding the oil phase little by little into the water phase while stirring to disperse and emulsify. After adding the oil phase, continue stirring to prevent separation of the oil phase and stabilize the emulsification. Although any type of stirrer can be used, a stirrer that rotates at high speed and has a strong shearing force achieves better emulsification. After emulsifying with a conventional stirrer, it is also possible to homogenize using a high-pressure homogenizer or the like to make the particle size uniform. During pre-emulsification, it is necessary to add the oil phase in a completely dissolved state to the aqueous phase, and to maintain the pre-emulsified liquid at a temperature at which the oil phase does not crystallize until it is rapidly cooled and homogenized. For rapid cooling and quenching after preliminary emulsification, it is preferable to use a continuous closed type quenching and quenching apparatus, as in the case of ordinary margarine. Continuous sealed quenching for margarine production
Japanese equipment is currently sold under various names both domestically and internationally, but all have the same basic structure, which is a combination of a cooling unit consisting of an internally scraped heat exchanger and a working unit using a pin machine. It is. In the present invention, any margarine manufacturing apparatus of this type can be used, and general margarine manufacturing equipment can be used as is. In rapidly cooling and summing the pre-emulsified liquid, it is first necessary to sufficiently cool the emulsified liquid using a cooling unit in order to reverse the emulsification state from O/W emulsification to W/O emulsification. If the cooling at this time is weak, the crystallization of the fat and oil will not be sufficient, and the reversal of the emulsification will be insufficient even in the subsequent sintering. In order to completely reverse the emulsification and obtain a uniform W/O emulsified product, it is desirable that the product temperature at the outlet of the cooling unit be lower than the temperature at which the SFI of the raw material fat is 15. The pre-emulsified liquid coming out of the cooling unit is still an O/W emulsion at this stage, and is then summed by the working unit and reversed to a W/O emulsion. At this time, the time during which the emulsification is applied has a great influence on the emulsified state. In other words, if the mixing time is too short, the emulsification will not be reversed sufficiently and the product will tend to separate. Conversely, if the mixing time is too long, the product will be subjected to even longer working hours even after the emulsification is reversed. If the product is kneaded too much, the fat globules will be completely destroyed, making it impossible to obtain a product with the excellent texture that is the object of the present invention.
The integration time in the working unit is determined by its capacity and product flow rate. In order to obtain a product that is uniform without separation and has a good texture, the product flow rate should be adjusted so that the working unit volume/product flow rate (i.e. average residence time) is in the range of 60 seconds to 180 seconds. It is desirable to set this. The products manufactured according to the present invention can be manufactured by ordinary quenching.
Compared to margarine produced by the Japanese method, it has a better taste and does not have the waxy texture characteristic of plastic fats and oils. Furthermore, even when compared with margarine or butter produced by the churning method, the product produced by the method of the present invention has a texture that is actually superior to both. Furthermore, when comparing the manufacturing processes, the present invention does not require complicated operations such as the turning method, and the steps corresponding to the crystallization of the O/W emulsion, the turning, and the sintering in the turning method are successively performed. Since the process is carried out in a closed system, there is no need to remove excess water from the system. Moreover, in terms of equipment, it is possible to use existing margarine production equipment with almost no modification, which is industrially advantageous. The product according to the invention has an excellent texture and is suitable for use as a spread on bread or as a sandwich. Further, the product according to the present invention can be whipped with a mixer or the like and used as butter cream in the same way as ordinary margarine. In the present invention, a good product can be obtained if the oil phase part is 60% or more by volume, so it is possible to make a product with a lower oil content than ordinary margarine or butter, and from a health standpoint, it is possible to produce a good product. It is more advantageous than butter and margarine. Examples of the present invention will be shown below, and the effects of the present invention will be explained in detail using comparative experimental examples. Example 1 A water-in-oil emulsion composition was manufactured using the following formulation. (Oil phase) Hydrogenated rapeseed oil (melting point 37℃) 50Kg Palm oil 35Kg Soybean oil 15Kg Monoglyceride (mainly stearic acid) 50g Soy lecithin 100g Butter flavor 30g (Aqueous phase) Water 55Kg Skim milk powder 5Kg Sucrose fatty acid ester (HLB16, Stearic acid (main component) 1Kg Salt 2Kg With this formulation, the volume ratio of the water phase/oil phase was 35/65. In addition, the SFI of the oil phase containing the emulsifier is at 15℃.
It was 21.7. The manufacturing method involved first raising the temperature of each oil and fat to 70°C or higher to melt them, mixing them, then adding monoglyceride and soybean lecithin and completely dissolving them at 70°C or higher.
The oil phase was then cooled to 60-65°C and butter flavor was added and subsequently maintained at this temperature. Meanwhile, an aqueous phase was prepared by adding skim milk powder, sucrose fatty acid ester, and salt to water and raising the temperature to 70°C to completely dissolve them. Next, the oil phase is gradually added while stirring the water phase with a stirrer with turbine-like stirring blades rotating at 800 rpm.
Thereafter, preliminary emulsification was performed by continuing stirring while maintaining the temperature at 60 to 65°C for an additional 30 minutes or more. The preliminary emulsion thus obtained was an O/W emulsion. Next, this preliminary emulsion was rapidly cooled and combined using the combinator described below to obtain the desired W/O emulsion product. This combinator is a continuous closed type rapid cooling and softening machine consisting of two cooling units and one working unit. The operating conditions for this combinator were a product flow rate of 70 kg/hr, and the refrigerant temperature was adjusted so that the product temperature at the outlet of A unit was 5°C. The calculated average residence time in the working unit at this time was 110 seconds. The product obtained by the above procedure has an appearance similar to margarine or butter, and has a temperature of 15 to 25℃.
It had good spreadability. Moreover, the texture was not waxy like that of general margarine, and had a good salty and milky taste, and an extremely preferable texture. Example 2 A water-in-oil emulsion composition was manufactured using the following formulation. (Oil phase) Hydrogenated fish oil (melting point 32℃) 75Kg Soybean oil 25Kg Monoglyceride (mainly stearic acid, oleic acid, IV50) 100g Soy lecithin 100g Butter flavor 30g (Aqueous phase) Water 60Kg Soy protein 1Kg Sucrose fatty acid Ester (HLB14, mainly stearic acid) 1Kg Sugar 30Kg Milk flavor 200g The volume ratio of the aqueous phase/oil phase in this formulation was 42/58. The SFI of the oil phase was 23.5 at 10°C. The product produced using the above formulation in exactly the same manner as in Example 1 had the same good product condition and texture as the product in Example 1, and was extremely desirable as a sweet spread. . Furthermore, the buttercream obtained by whipping this product was in good condition and had a very good texture compared to ordinary buttercream. Example 3 A water-in-oil emulsion composition was manufactured using the following formulation. (Oil phase) Hydrogenated rapeseed oil (melting point 37℃) 40Kg Butter oil 40Kg Corn oil 20Kg Monoglyceride (same as Example 1) 100g Soybean lecithin 100g Butter flavor 20g (Aqueous phase) Water 70Kg Skimmed milk powder 3Kg Sodium caseinate 1Kg Sugar Fatty acid ester (HLB16, mainly stearic acid) 0.8Kg Salt 2Kg With this composition, the volume ratio of water phase/oil phase was 40/60. In addition, the SFI of the oil phase containing the emulsifier is at 15℃.
It was 24.5. In the manufacturing method, an oil phase and an aqueous phase were first prepared and pre-emulsified in the same manner as in Example 1. Next, this pre-emulsified liquid is pressurized with an M-type homogenizing valve using a high-pressure homogenizing machine.
It was homogenized at 50Kg/cm ² . Next, this homogenized liquid was passed through a combinator in the same manner as in Example 1 to obtain a water-in-oil emulsion composition. The resulting product had a flavor very similar to butter and had a better texture than butter. It also spreads better than butter,
It was extremely desirable as a product for spreading. Comparative Experimental Example 1 A series of experiments were conducted by preparing emulsions of experiment numbers 1 to 5 by changing the amount of sucrose fatty acid ester added. The formulation of all components other than sucrose fatty acid ester is the same as in Example 1. Furthermore, the same type of sucrose fatty acid ester as in Example 1 was used.
The manufacturing method was also the same as in Example 1. Table 1 shows the amount of sucrose fatty acid ester added and the experimental results in each experiment. Among these, experiment number 3 corresponds to that described in Example 1. In Experiment No. 1, the ratio of sucrose fatty acid ester was below the lower limit of the amount required by the present invention. In this case, as shown in Table 1, O/W emulsification cannot be maintained during preliminary emulsification, resulting in poor texture. Conversely, in Experiment No. 5 in which the ratio of sucrose fatty acid ester exceeds the upper limit of the present invention, a W/O emulsified product cannot be obtained by rapid cooling and summing. On the other hand, in Experiment Nos. 2, 3, and 4, the ratio of sucrose fatty acid ester was within the range of the present invention. In Experiment No. 2, where the ratio was close to the lower limit, the pre-emulsified state was somewhat unstable, but the effect of the present invention was recognized on the texture. Further, in Experiment No. 4, where this ratio is close to the upper limit, the product condition is somewhat poor, but it is within a practical range. Hereinafter, W/O indicates water-in-oil emulsification, and O/W indicates oil-in-water emulsification.

[Table] Comparative Experimental Example 2 A comparative test was conducted when the emulsification state of the pre-emulsified liquid was changed to O/W and W/O. Experiment number 3 is the same as Example 1. Experiment No. 6 was the formulation of Experiment No. 3, except that only the preliminary emulsification method was changed, and preliminary emulsification was carried out by adding the aqueous phase to the oil phase while stirring.
The results of experiment numbers 3 and 6 are shown in Table-2. In experiment number 6, the pre-emulsified state was unstable W/O
become. When this is combined with rapid cooling, the product temperature at the outlet of the cooling unit is high even though the cooling conditions are the same as in Experiment No. 3. This indicates that the product has already been homogenized by the agitation of the cooling unit and latent heat release has occurred. Unlike Experiment No. 3, the texture of the obtained product was waxy and had a weak taste, and was not much different from normal margarine.

[Table] *1 The emulsification is rough and separates quickly when stirring is stopped.
Comparative Experimental Example 3 Based on Experiment No. 3, a series of experiments No. 7 to No. 10 were conducted by changing the amount of milk protein.
The formulation was all the same as Experiment No. 3 except for the amounts of skim milk powder and sodium caseinate added. The manufacturing method was also the same as in Experiment No. 3. Table 3 shows the milk protein ratio and experimental results for each experiment. In Experiment No. 7, the ratio of milk protein was lower than the lower limit of the present invention. In this case, stable O/W during pre-emulsification
cannot be maintained and the texture is poor. In addition, in experiment number 10 where the ratio of milk protein was above the upper limit, the product had too much syneresis and was not suitable for practical use. On the other hand, in Experiment Nos. 8, 3, and 9, the ratio of milk protein was within the range of the present invention, and satisfactory results were obtained in all cases.

[Table] *2 There is slight separation of water droplets.
*3 A large amount of water droplets are separated.
Comparative Experimental Example 4 Based on Experiment No. 3, a series of experiments No. 11 to No. 14 were conducted by changing the amount of water added. The blending of components other than water and the manufacturing method were the same as in Experiment No. 3. Table 4 shows the volume ratio of water phase/oil phase in each experiment and the results of the experiment. In Experiment No. 11, the volume ratio of the aqueous phase was lower than the lower limit of the present invention. In this case, the emulsification state during pre-emulsification is O/W, but the viscosity of the pre-emulsified liquid is very high and the emulsification state is poor, making it difficult to perform rapid cooling/warming.
Moreover, the texture of the obtained product is also unsatisfactory. In Experiment No. 13, on the contrary, the ratio of the aqueous phase was higher than the upper limit of the present invention. In this case, the pre-emulsified liquid has good O/
Although it is W/O, a W/O product cannot be obtained even by rapid cooling and merging. On the other hand, in Experiment Nos. 3, 12, and 13, the volume ratio of the aqueous phase was within the range of the present invention, and satisfactory experimental reports were obtained.

【table】

Claims (1)

[Claims] 1 0.2 to 2.0% by weight of sucrose fatty acid ester with HLB11 or higher based on the total amount of the composition, and 0.2% of milk protein and/or vegetable protein based on the total amount of the composition.
An oil-in-water type with a composition in which a water phase containing ~3.0% by weight and an oil phase in a completely molten state have a volume ratio of water phase/oil phase = 15/85 to 45/55. The method is characterized by pre-emulsifying the pre-emulsified liquid and rapidly cooling and mulching the pre-emulsified liquid to reverse the emulsified state to a water-in-oil emulsion to obtain a product having homogeneous plasticity.
A method for producing a water-in-oil emulsion composition.