JPH0475773B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is an oil-in-water emulsion that has novel physical properties such as solid state, excellent shape retention, and little syneresis even though it is an oil-in-water emulsion with a high water content. Regarding molded emulsions and their production methods, in detail, they are water-based emulsions that can be used in a wide range of applications such as cheese foods, desserts, spreads, low-calorie margarine and other foods or their ingredients, pharmaceutical base materials, and cosmetic base materials. This article relates to oil-type emulsions and their production methods. [Technical Background and Description of Prior Art] In this specification, "solid state" refers to a hard state like butter or cheese just taken out of the refrigerator, and refers to the "hardness" of a solid oil-in-water emulsion at 10°C. ” is a report by Seiji Yoshikawa [Seiji Yoshikawa (Ministry of Agriculture and Forestry Food Research Institute): Food Industry, Vol. 11, No. 16
No., p. 12 (1968)] is a value quantitatively shown by a texturer meter measurement (note, see Test 1 for details), and the "solid fat ratio" of lipids is determined by nuclear magnetic resonance spectroscopy. [B.L.
Madison & R.C. Hill: Journal of the American Oil Chemists Society (BLMadison & R.C. Hill)
Journal of the American Oil Chemist's
Society) Vol. 55, No. 3, p. 328 (1978)], and the average particle diameter of lipid particles is a centrifugal automatic particle size distribution analyzer (Horiba, Ltd. (CAPA-500 model)). ] using a centrifugal speed of 5000 rpm.
and the particle size in the emulsion under the conditions of particle spacing 0.3μ
Measure the particle size distribution of fat globules ranging from 0.3 to 3.3μ,
This is the particle size when the cumulative particle size distribution reaches 50%. Traditionally, solid foods such as cheese and food require a certain amount of solids to maintain their shape, and foods with high moisture content require the use of gelatin and other substances to retain moisture and maintain firmness. Gelling agents, starch, and processed products thereof are used, but they are not able to maintain sufficient hardness. No practical method other than increasing the solid content has yet been developed to maintain the required hardness. The present inventors have conducted repeated research in order to solve the problems in the conventional methods as described above, and in this research, the combination of types of emulsion stabilizers in the aqueous phase and oil phase, the particle size of fat globules, and the lipid of raw materials were investigated. It was discovered that a hard oil-in-water emulsion with low solid content and low lipid content can be obtained by adjusting the solid fat ratio of Reached. [Object of the invention and summary of the invention] An object of the present invention is to provide an oil-in-water emulsion that has novel physical properties and is suitable for food or its materials, pharmaceutical base materials, or cosmetic base materials, and a method for producing the same. Specifically, although it is an oil-in-water emulsion with a high water content, it has a solid state, has excellent shape retention, and can be used in a wide range of applications with little syneresis. An object of the present invention is to provide an oil-in-water emulsion and a method for producing the same. The present invention provides: (a) an oil phase component containing a lipid having a solid fat percentage at 10° C. of 45% (by weight) or more and which is present in the final product in an amount of at least 7% (by weight); (b) consisting of an aqueous phase component contained in an amount of not more than 93% (by weight);
(c) a monoglycerol fatty acid ester having an iodine value of at least 30 and a sorbitan fatty acid ester having an HLB of at least 6.7; , polyglycerin fatty acid esters with HLB of 5 or less, and mixtures thereof.
(d) in an amount of 15% (by weight);
A solid oil-in-water emulsion characterized by a hardness of at least 0.5 kg as measured by a texturometer at 10°C. The solid oil-in-water emulsion of the present invention comprises (a) 45%
(weight) to the solid fat ratio at 10℃ or more,
An emulsifier selected from the group consisting of monoglycerin fatty acid esters with an iodine value of 30 or more, sorbitan fatty acid esters with an HLB of 6.7 or more, polyglycerin fatty acid esters with an HLB of 5 or less, and mixtures thereof, is added to the oil phase component at a rate of 3. ~15% (weight)
(b) 0.05 to 1.0% of water-soluble polyglycerin fatty acid ester to the water phase component;
(by weight) and dissolved to prepare an aqueous phase component; (c) between 70 and 93% (by weight) in the final product;
(d) mixing the resulting mixture with an amount of said aqueous phase component contained in an amount of 7 to 30% (by weight) of said oil phase component in an amount contained in the final product. Pre-emulsifying, homogenizing and quenching, thereby reducing the average particle size of fat globules in oil-in-water emulsions.
Manufactured by adjusting the thickness to 0.5 μ or less. [Specific description of the invention] The oil-in-water emulsion of the present invention comprises an oil phase component consisting of a lipid and an emulsifier having a solid fat ratio of 45% (weight) or more at 10°C, and a water-soluble polyglycerol fatty acid ester. It consists of an aqueous phase component containing The amount of oil phase component contained in the final product in an amount of at least 7% (by weight)
An emulsifier in the amount of 15% (by weight) is added to the lipid and the resulting mixture is dissolved by heating with stirring to prepare the oil phase component, and the oil phase component is maintained at a temperature of 70-80 °C. Separately, the amount of aqueous phase components contained in the final product in an amount of 93% (by weight) or less
A water-soluble polyglycerin fatty acid ester is added in an amount of 0.05 to 1.0% (by weight), and the resulting mixture is heated and dissolved while stirring to prepare an aqueous phase component,
Maintain the aqueous phase components at a temperature of 70-80°C. In preparing the aqueous phase component, commercially available saccharides, pigments, taste substances, medicinal substances, etc. can be dissolved in water if necessary. The above-mentioned oil phase component is added to this aqueous phase component, and the resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring using a super mixer). After sterilization if necessary, the pre-emulsified liquid is heated to 70 to 80°C. The oil-in-water emulsion is homogenized using a high-pressure homogenizer at a temperature and high pressure (eg, 200-900 Kg/cm ² ) to adjust the average particle size of fat globules in the oil-in-water emulsion to 0.5 μ or less. The homogenized mixture is rapidly cooled to 10° C. to obtain a solid oil-in-water emulsion. The lipid used in the present invention contains 45% (by weight) or more of
Any lipid having a solid fat ratio at 10°C can be used. For example, ordinary edible animal and vegetable fats and oils, those that have been chemically and/or physically treated such as these hardened oils, fractionated oils, transesterified oils, mixed fats and oils thereof, vaseline, solid paraffin, or mixtures thereof. etc. can also be used. The solid fat ratio of lipids was determined using nuclear magnetic resonance spectroscopy [B L. Madison and R. C. Hill: Journal of the American
Oil Chemists Society (BLMadison
& R.C.Hill: Journal of the American Oil
Chemist's Society) Vol. 55 No. 3 No. 328 (1978
year)]. Although the above method is a method for measuring the solid fat ratio of animal and vegetable oils and fats, in the present invention, the above method is also applied to lipids other than animal and vegetable oils to determine the solid fat ratio. The water-soluble polyglycerol fatty acid ester used in the preparation of the aqueous phase component of the solid oil-in-water emulsion of the present invention may be any one commonly used as an emulsifier. ,
This can be used for decaglycerin monolaurate, decaglycerin myristate,
Hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate,
Preferably, one is selected from the group consisting of decaglycerol dioleate, tetraglycerol monolaurate, hexaglycerol sesquistearate and mixtures thereof. The emulsifier used in the preparation of the oil phase component of the solid oil-in-water emulsion of the present invention is a monoglycerin fatty acid ester having an iodine value of at least 30;
The emulsifier is selected from the group consisting of sorbitan fatty acid esters with an HLB of at least 6.7, polyglycerin fatty acid esters with an HLB of 5 or less, and mixtures thereof. Any sorbitan fatty acid ester that is normally used as an emulsifier can be used, but
Desirably, the HLB is at least 6.7, for example selected from the group consisting of sorbitan monopalmitate, sorbitan monolaurate and mixtures thereof. Any polyglycerol fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable to use one with an HLB of 5 or less.
For example, decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, decaglycerin pentastearate, decaglycerin decaoleate, hexaglycerin tristearate, tetraglycerin pentastearate, Preferably, it is selected from the group consisting of tetraglycerol pentaoleate and mixtures thereof. Any monoglycerin fatty acid ester that is normally used as an emulsifier can be used, but it is preferable that the iodine value is at least 30, such as glycerin monostearate. , glycerin monooleate, and mixtures thereof. When the solid oil-in-water emulsion of the present invention is used as a food, raw materials desirable for food are appropriately selected and used. The solid oil-in-water emulsion of the present invention has novel physical properties such as being in a solid state, having excellent shape retention, and having little syneresis, even though it is an oil-in-water emulsion with a high water content. It can be used not only in foods such as cheese foods, desserts, spreads, and low-calorie margarine, but also as ingredients in pharmaceuticals and cosmetics. The present invention will be explained in more detail below using test examples. Test Example 1 A test was conducted on a range of oil phase contents of oil-in-water emulsions. (1) Preparation of samples Using commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio of 67% (weight) at 10°C (value measured by the above-mentioned nuclear magnetic resonance spectroscopy), the samples shown in Table 1 were used. Oil-in-water emulsions with oil phase contents ranging from 5 to 35% (by weight) were prepared in the same manner as in Example 1. However, the difference from Example 1 is that the fat and oil content was changed from 5 to 35% (by weight) as described above. (2) Test method (2-1) Hardness measurement In the above sample preparation, the sample before being cooled to 10℃ was poured into a cylindrical container with an outer diameter of 55 mm and a thickness of 15 mm, and after cooling to 10℃, Fixed to a texturer meter (manufactured by Kinkensha) made of aluminum alloy with a lid and a rimmed plate, outer diameter 12 mm.
Using an aluminum alloy plunger,
Penetration depth is 10mm, soothing speed is 6/min.
The texture profile was measured at 500 mm/min and at a chatting speed of 760 mm/min, and the hardness was determined as follows. FIG. 1 is a typical texturometer curve of the solid oil-in-water emulsion of the present invention, and the description will be made using this figure. From the same figure A ₁
The height of the peak was determined, and the hardness was calculated from the following formula. Hardness (Kg) = Peak height of A ₁ / Input voltage (volts) (2-2) Measurement of water retention Prepare the sample into a rectangular shape with length and width each of 2 cm and height of 1 cm. Then, it was placed in a shear dish and left at room temperature (25°C, humidity 60%) for 8 hours, and the state of the tissue and water syneresis were observed and judged. Good: No tissue changes (increase or decrease in hardness) or syneresis. Poor: There are tissue changes and syneresis. (2-3) Average particle size of fat globules The sample immediately after homogenization was diluted 500 to 3000 times with distilled water, and measured using a centrifugal automatic particle size distribution analyzer [Horiba, Ltd. (CAPA-500 model)].
The particle size distribution of fat globules with a particle size in the range of 0.3 to 3.3μ was measured under the conditions of 5000 rpm and a particle spacing of 0.3μ, and the particle size when the cumulative particle size distribution reached 50% was defined as the average particle size. (3) Test results The test results were as shown in Table 1 and Figure 1.

[Table] When the oil phase content in the sample is 7% (weight) or more,
The hardness was 0.5 kg or more, and the water retention property was also good. However, when the oil phase content was less than 7% (by weight), the hardness was less than 0.5 kg and the water retention was also poor. Furthermore, samples with an oil phase content of more than 30% (by weight) showed increased hardness, making them unsuitable for products such as cheese foods and desserts. Figure 1 shows the texturerometer curve of the solid oil-in-water emulsion of the present invention, and Figure 2 shows the texturerometer curve of commercially available butter. In both figures, the vertical axis is the texturerometer curve. Load weight per input voltage (Kg/V), horizontal axis shows time (minutes). Figure 2 shows the texture meter curve of commercially available butter measured under the same conditions as the solid oil-in-water emulsion of the present invention.
Although the solid oil-in-water emulsion of the present invention shown in the figure has the same system as fresh cream,
It shows a curve very similar to the one shown in the figure. This indicates that the solid oil-in-water emulsion of the present invention has a hardness similar to that of commercially available butter, despite its high water content.
Similar tests were conducted using different types of lipids, but similar results were obtained in each case. Test Example 2 A test was conducted on the amount of emulsifier used in the aqueous phase of an oil-in-water emulsion. (1) Sample preparation Decaglycerin monolaurate (HLB: 15.5, manufactured by Nikko Chemicals) as shown in Table 2
An oil-in-water emulsion was prepared in the same manner as in Example 1, except that the amount of . However, the difference from Example 1 is that the amount of decaglycerol monolaurate was changed. (2) Test method The hardness, water retention, and average particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 2.

[Table] The amount of decaglycerol monolaurate used in the water phase of oil-in-water emulsions is 0.05-1.0% (by weight)
In the range of , the hardness was 0.5 kg or more, the water retention was good, and it was in a solid state. However, in the samples in which the amount of decaglycerol monolaurate used in the aqueous phase was 0% (by weight) and the sample in which it exceeded 1.0% (by weight), the hardness was less than 0.5 kg and the water retention was also poor. Similar tests were conducted by changing the oil phase content of the oil-in-water emulsion and the type of water-soluble polyglycerol fatty acid ester used in the water phase of the oil-in-water emulsion to the following substances. Similar results were obtained in both cases. The water-soluble polyglycerin fatty acid esters used in these tests were decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, and decaglycerin monolino. hexaglycerol monostearate, hexaglycerol monooleate, decaglycerol distearate, decaglycerol dioleate, tetraglycerol monolaurate, hexaglycerol sesquistearate and mixtures thereof. Test Example 3 A test was conducted on the type of emulsifier used in the oil phase of an oil-in-water emulsion. (1) Preparation of sample An oil-in-water emulsion was prepared in the same manner as in Example 1 using the emulsifier shown in Table 3. In Table 3, glycerin monooleate,
Glycerin monostearate, sorbitan monostearate, sorbitan monopalmitate, and sorbitan monolaurate were manufactured by Kao Sekiken Co., Ltd.; Oleate, tetraglycerol tristearate, decaglycerol pentastearate, decaglycerol decaoleate, hexaglycerol tristearate, tetraglycerol pentastearate, and tetraglycerol pentaoleate were manufactured by Nikko Chemicals. (2) Test method The hardness, water retention, and average particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 3.

[Table] When a monoglycerin fatty acid ester with an iodine value of at least 30, a sorbitan fatty acid ester with an HLB of at least 6.7, and a polyglycerin fatty acid ester with an HLB of 5 or less are used as emulsifiers in the oil phase of an oil-in-water emulsion, The hardness was 0.5 kg or more, the water retention was good, and it was in a solid state. Similar tests were conducted by changing the content of the oil phase of the oil-in-water emulsion and the type and amount of the water-soluble polyglycerin fatty acid ester used in the water phase of the oil-in-water emulsion; A similar result was obtained. Test Example 4 A test was conducted regarding the amount of emulsifier used in the oil phase of an oil-in-water emulsion. (1) Preparation of samples Oil-in-water emulsions were prepared in the same manner as in Example 1, except that the amount of monoglycerin fatty acid ester (iodine value: 90, manufactured by Kao Soap Co., Ltd.) was varied as shown in Table 4. . However, the difference from Example 1 is that the amount of monoglycerin fatty acid ester was changed. (2) Test method The hardness, water retention, and average particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 4.

[Table] Monoglycerin fatty acid ester (iodine value:
90) is more than 3% (weight), the hardness is
It weighed more than 0.5 kg, had good water retention, and was in a solid state. However, the amount of monoglycerin fatty acid ester (iodine value: 90) in fats and oils is 15
% (by weight), the taste of the oil-in-water emulsion was poor and the odor peculiar to the emulsifier remained, making it undesirable as a product. The oil phase content of the oil-in-water emulsion, the type and amount of water-soluble polyglycerin fatty acid ester used in the water phase of the oil-in-water emulsion, and the type of emulsifier used in the oil phase of the oil-in-water emulsion. A similar test was conducted with different conditions, but similar results were obtained in each case. Test Example 5 A test was conducted on the solid fat ratio of oils and fats used to prepare oil-in-water emulsions. (1) Preparation of samples Commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio (measured by nuclear magnetic resonance spectroscopy) of 0% (weight) at 10°C and a solid fat ratio of 67% at 10°C (by weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) to prepare oils and fats with a solid fat ratio of 35 to 67% (by weight) at 10°C as shown in Table 5. An oil-in-water emulsion was prepared in the same manner as in Example 1 using oil and fat. However, the difference from Example 1 is that the solid fat ratio of the oil and fat was changed. (2) Test method The hardness, water retention, and average particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 5.

〔Effect of the invention〕

The solid oil-in-water emulsion of the present invention has novel physical properties such as being in a solid state, having excellent shape retention, and having little syneresis, even though it is an oil-in-water emulsion with a high water content. have

[Brief explanation of the drawing]

FIG. 1 is a chart showing the texturometer curve of the emulsion of the present invention, and FIG. 2 is a chart showing the texturometer curve of commercially available butter.

Claims (1)

[Scope of Claims] 1 (a) an oil phase component containing a lipid having a solid fat proportion at 10° C. of 45% (by weight) or more and contained in the final product in an amount of at least 7% (by weight); (b) water-soluble polyglycerol fatty acid ester in an amount of 0.05 to 1.0% (by weight) of the water phase component; (c) an emulsifier selected from the group consisting of monoglycerol fatty acid esters with an iodine value of at least 30, sorbitan fatty acid esters with an HLB of at least 6.7, polyglycerol fatty acid esters with an HLB of 5 or less, and mixtures thereof. Oil phase component 3
15% (by weight), and (d) has a hardness of at least 0.5 Kg as measured by a texturometer at 10°C. 2. The solid oil-in-water emulsion according to claim 1, wherein the oil phase component is contained in the final product in an amount of 7 to 30% (by weight). 3. The solid oil-in-water emulsion according to claim 1 or 2, wherein the aqueous phase component is contained in the final product in an amount of 93 to 70% (by weight). . 4 Water-soluble polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, and hexaglycerin monolaurate. stearate,
Claims characterized in that it is selected from the group consisting of hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, and mixtures thereof. A solid oil-in-water emulsion according to any one of items 1 to 3. 5. Claims 1 to 4, characterized in that the sorbitan fatty acid ester with an HLB of at least 6.7 is selected from the group consisting of sorbitan monopalmitate, sorbitan monolaurate, and mixtures thereof. The solid oil-in-water emulsion according to any one of the above. 6 Polyglycerin fatty acid esters with HLB of 5 or less include decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, decaglycerin pentastearate, decaglycerin decaoleate, hexaglycerin Claims 1 to 5 are selected from the group consisting of tristearate, tetraglycerol pentastearate, tetraglycerol pentaoleate, and mixtures thereof. solid oil-in-water emulsion. 7 The monoglycerol fatty acid ester having an iodine value of at least 30 is glycerol monostearate,
7. The solid oil-in-water emulsion according to claim 1, wherein the solid oil-in-water emulsion is selected from the group consisting of glycerin monooleate and mixtures thereof. 8 (a) Fat with a solid fat ratio of 45% (weight) or more at 10°C, monoglycerin fatty acid ester with an iodine value of 30 or more, sorbitan fatty acid ester with an HLB of 6.7 or more, and polyglycerin fatty acid ester with an HLB of 5 or less. (b) preparing an oil phase component by adding and dissolving an emulsifier selected from the group consisting of 3 to 15% (by weight) of the oil phase component to the oil phase component; (c) Adding and dissolving soluble polyglycerol fatty acid ester in an amount of 0.05 to 1.0% (by weight) to the water phase component to prepare the water phase component; ) in the amount of the aqueous phase component contained in the final product.
(d) pre-emulsifying, homogenizing and quenching the resulting mixture, thereby forming an oil-in-water emulsion. A method for producing a solid oil-in-water emulsion, characterized by adjusting the average particle size of fat globules to 0.5μ or less. 9 Water-soluble polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, and hexaglycerin monolaurate. stearate,
Claims characterized in that it is selected from the group consisting of hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, and mixtures thereof. A method for producing a solid oil-in-water emulsion according to item 8. 10. Claims 8 or 9, characterized in that the at least 6 HLB sorbitan fatty acid esters are selected from the group consisting of sorbitan monopalmitate, sorbitan monolaurate and mixtures thereof. A method for producing a solid oil-in-water emulsion as described in . 11 Polyglycerin fatty acid esters with HLB of 5 or less include decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, decaglycerin pentastearate, decaglycerin decaoleate, hexaglycerin Claims 8 to 10 are selected from the group consisting of tristearate, tetraglycerol pentastearate, tetraglycerol pentaoleate, and mixtures thereof. A method for producing a solid oil-in-water emulsion. 12. Claims 8 through 12, characterized in that the monoglycerin fatty acid ester having an iodine value of at least 30 is selected from the group consisting of glycerin monostearate, glycerin monooleate, and mixtures thereof. 12. A method for producing a solid oil-in-water emulsion according to any one of Item 11.