JPH052299B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention has a powder-like state despite being an oil-in-water emulsion with a high water content, and
This oil-in-water emulsion has a novel physical property of turning into a slurry when pressurized at a pressure of Kg/ ^cm2 or more. The present invention relates to oil-in-water emulsions that can be used in a wide range of applications, such as cosmetics or cosmetics. [Technical Background and Description of Prior Art] In this specification, “powder-like” refers to a state in which a substance forms an agglomerate like that seen in powder that has absorbed moisture, and “cohesiveness” in this specification refers to the state in which a substance forms a lump. The term "adhesiveness" as used herein refers to the internal bonding force that constitutes a form, and is the force required to separate the surface of a substance from the surface of another object. All of these are in Seiji Yoshikawa's report [Seiji Yoshikawa (Food Research Institute, Ministry of Agriculture, Forestry and Forestry): Food Industry, No. 11.
Volume, No. 16, Page 12 (1968)], measured values with a texturometer (Note, details are in Test 1)
(see). In this specification, the "solid fat ratio" of lipids is determined by nuclear magnetic resonance spectroscopy [BL Madison
and R.C. Hill: Journal of the American Oil Chemists Society (BLMadison & R.C. Hill: Journal of the American Oil Chemists Society)
American Oil Chemist's Society, Volume 55, No. 3, Page 328 (1978)]. Oil and fat products used in traditional bakery products include plastic skittlening, liquid oil, flowable skittletoning, melted skittletoning, and powdered fat and oil products.
It is used to improve shortness, creaming properties, emulsification and dispersion properties, or texture. In all of these products, oil and fat components and water are separately dispersed in flour etc. when preparing the "dough", but when adding each, it is difficult to sufficiently disperse them, so the dispersion method and Various improvements have been made to tools or machines used for dispersion. However, in the preparation of dough, the dispersion of the aqueous phase and the dispersion of the oil phase are dispersions of phases with contradictory properties, so a process of intensive kneading and mixing is required, and these problems can be solved all at once. I can't find any technology to solve it. In order to solve the basic problems in the conventional method as described above, the present inventors have conducted repeated research, and have determined the solid fat ratio of the raw material lipid, the type and amount of emulsifier used in the raw material,
By adjusting the lipid content in the product, we have created a unique product that has extremely low cohesive force, has a powder-like appearance, and releases the aqueous phase it contains when pressurized at a pressure of 2 kg/cm ² or more. A powder-like oil-in-water emulsion is obtained which has the following properties:
It was discovered that it can be dispersed very easily when mixed with other materials, and based on this finding, the present invention was achieved. OBJECT AND SUMMARY OF THE INVENTION It is an object of the invention to provide a powder-like oil-in-water emulsion containing at least 10% (by weight) of lipids, preferably between 10 and 30% (by weight). . Another object of the present invention is to provide a powder-like oil-in-water emulsion that has a low cohesive force and can be easily and uniformly mixed with other powders despite having a high content of aqueous phase components. It's about doing. Another object of the present invention is to provide a powder-like oil-in-water emulsion that has physical properties that can change to a mud-like state when pressed at a pressure of 2 kg/cm ² or more. 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 10% (by weight); (b) sorbitan fatty acid ester with high HLB;
(c) containing an emulsifier selected from the group consisting of polyglycerol fatty acid esters with an HLB of 4.0 to 8.0 and mixtures thereof in an amount of 7 to 15% (by weight) of the oil phase components; It is a powder-like oil-in-water emulsion characterized by a physical property in which the cohesiveness measured by the method is 0.35 or less. In addition, in the present invention, "high HLB sorbitan fatty acid ester" means a known sorbitan fatty acid ester (i.e., sorbitan monofatty acid ester) having a high HLB value (for example, sorbitan monofatty acid ester).
Published by Kogaku Tosho Co., Ltd. (4th edition) on May 15, 2015 (see "Emulsification and Solubilization Techniques" by Kosuke Tsuji, pp. 12-14). In the powder-like oil-in-water emulsion of the present invention, the adhesion measured by a texturometer is
10.0 or less, and the oil phase component can be contained in the final product in an amount of 10 to 30% (by weight), and the above-mentioned 4.0
The polyglycerol fatty acid ester with an HLB of ~8.0 can be selected from the group consisting of tetraglycerol monostearate, decaglycerol tristearate, and mixtures thereof; further, the high HLB sorbitan fatty acid ester can be sorbitan. It can be a monolaurate, and can also have physical properties that change to a mud-like state when pressurized at a pressure of 2 Kg/cm ² or more. [Detailed Description of the Invention] The powder-like oil-in-water emulsion of the present invention is produced as follows. To the amount of lipid contained in the final product in an amount of at least 10% (by weight), an emulsifier is added in an amount of 7-15% (by weight) of the lipid and the resulting mixture is dissolved by heating with stirring. and prepare the oil phase components and maintain the oil phase components at a temperature of 70-80°C. Separately, an aqueous phase component is prepared by heating an amount of water contained in the final product in an amount of less than 90% (by weight) to 70-80°C; Hold at temperature. In preparing the aqueous phase component, commercially available sugars, salts such as common salt, pigments, taste substances, etc. can also be dissolved in water. The aqueous phase component thus obtained is mixed with the oil phase component, and the resulting mixture is pre-emulsified by a conventional method, followed by a temperature of 70-80°C and high pressure (e.g. 200-900Kg/cm ^{2 ).} ) in a high-pressure homogenizer to reduce the average particle size of lipid particles in the oil phase to 1μ.
Adjust to below (preferably 0.7 μ or below). The homogenized mixture is rapidly cooled to 10° C. to obtain a powder-like oil-in-water emulsion. After pre-emulsification, the pre-emulsion of the aqueous phase component and the oil phase component can be sterilized by a conventional method. The oil-in-water emulsion thus obtained, despite containing a large amount of aqueous phase components of 70-90% (by weight) in the final product, is powder-like and has a cohesion of 0.35 or less. In addition to having the physical property of adhesion of 10.0 or less, it also has the unprecedented physical property of turning into a mud-like state when pressurized at a pressure of 2 kg/cm ² or more. The lipid used in the production of the oil-in-water emulsion of the present invention may be any lipid as long as it has a solid fat ratio of 45% (weight) or more at 10°C. For example, it is possible to use animal and vegetable oils and fats used in the production of ordinary foods, hardened products thereof, products subjected to chemical and/or physical processing, vaseline or solid paraffin, etc. Mixed fats and oils prepared by appropriately mixing these oils and fats can also be used. The “solid fat ratio” of lipids is determined by nuclear magnetic resonance spectroscopy [B.L.Madison and R.L.
Sea Heal: Journal of the American Oil Chemists Society (BL
Madison & R.C.Hill: Journal of the
American Oil Chemist's Society, Volume 55, No. 3, Page 328 (1978)]. The emulsifier used in the production of the oil-in-water emulsion of the present invention is a high HLB sorbitan fatty acid ester (preferably sorbitan monolaurate),
The emulsifier is selected from the group consisting of polyglycerol fatty acid esters with an HLB of 4.0 to 8.0 (preferably tetraglycerol monostearate, decaglycerol tristearate) and mixtures thereof. The powder-like oil-in-water emulsion of the present invention has the following properties in terms of cohesiveness and adhesion among the various characteristics (texture profile) that indicate the texture of food.
It has unique properties not seen in conventional oil-in-water emulsions, and can be used as a material for synthetic creams, base materials for confectionery and bread, food structures such as puddings, and cosmetics. be able to. The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples. Tests We conducted tests on the relationship between the oil phase content of powder-like oil-in-water emulsions and their physical properties. (1) Preparation of sample Using commercially available hydrogenated coconut oil with a solid fat ratio of 67% (weight) at 10°C, synthetic cream with an oil phase content of 5 to 35% (weight) was prepared in the same manner as in Example 1. was prepared. Commercial margarine, commercial brown sugar mass and fat content as controls for comparison in texture profile (cohesion and adhesion) tests.
A sample (commercially available cream) of 45% (by weight) commercially available cream solidified by shaking the cream at room temperature for 10 minutes was used; however, for reference, commercially available margarine and commercially available cream are A test of dispersibility in wheat flour (dispersibility and dough properties) was also conducted. (2) Test method (2-1) Measurement of texture profile (cohesiveness and adhesion) In the preparation of the sample in (1) above, the sample was placed in a cylinder with an outer diameter of 55 mm and a thickness of 15 mm before being rapidly cooled to 10°C. After pouring it into a shaped container, cooling it to 10℃ and shaping it, it was fixed in a lidded and rimmed dish made of aluminum alloy of Texturometer (manufactured by Zenken Co., Ltd.), and using an aluminum alloy plunger with an outer diameter of 12 mm. The texture profile was measured in a conventional manner at a penetration depth of 10 mm, an extrusion speed of 6 times/min, and a chatting speed of 760 mm/min, and the cohesion and adhesion properties were calculated using the following formulas. Cohesion = Area of A ₂ (mm ² ) / Area of A ₁ (mm ² ) Adhesiveness = Area of A ₃ (mm ² ) / Input voltage (volts) The input voltage to the texturometer is the same as that of commercially available brown sugar. For lumps it was 1 volt (V), for commercial cream it was 15 volts and for other samples it was 10 volts. FIG. 1 is a typical texturometer curve of the oil-in-water emulsion of the present invention. Taking this as an example, the areas of A ₁ , A ₂ and A ₃ can be determined from the diagram. , thereby,
Cohesiveness and adhesion are calculated by the above formula. (2-2) Dispersibility in wheat flour Weigh the same amount of the sample and commercially available flour, mix them, and knead to prepare a dough in the same manner as in the conventional dough preparation method. The properties were observed and judged according to the following criteria. Dispersibility A case where the sample and wheat flour were uniformly dispersed into a powdery state was rated as "good", and a case where the aqueous phase of the sample leaked out during dispersion and could not be uniformly dispersed was rated as "poor". Properties of dough In the pressurization test described below, when the dough is pressurized at a pressure of at least 2 kg/cm ² , the aqueous phase of the sample leaks out and forms a dough, and is considered "good." First, those that did not form a dough were classified as "defective." (2-3) Average particle size of lipid particles The sample immediately after homogenization in the preparation of the sample in (1) above was diluted 500 to 3000 times with distilled water.
CAPA-500 type), at a rotation speed of 5000 rpm and a particle spacing of 0.3 μ, 0.3 to 3.3 μ
The particle size distribution of fat particles in the particle size range was measured and expressed as the particle size when the cumulative particle size distribution reached 50%. (2-4) Pressure test A mixture of equal amounts of emulsion or sample and commercially available wheat flour was measured using a rheometer (manufactured by Sun Scientific Co., Ltd.), with a load measurement range of 0 to 4 kg, and a pressure-sensitive shaft for compression with an outer diameter of 12 mm. A compression test was conducted using a conventional method under the conditions of a compression speed of 0.06 mm/sec. (3) Test results The test results were as shown in Table 1 and Figures 1 to 4.

[Table] Samples with an oil phase content of 10 to 30% (by weight) had cohesiveness of 0.35 or less, adhesion of 10.0 or less, exhibited powder-like properties, and had good dispersibility in flour. In contrast, the sample with an oil phase content of 5% (by weight) becomes liquid, and the sample with an oil phase content of 35% (by weight) exhibits a phase inversion, which is different from that of commercially available cream. The dispersibility was poor. In the pressure test using a rheometer, 10~
All samples with an oil phase content of 30% (by weight)
When the pressure was increased to more than Kg/cm ² , the aqueous phase leaked out and became muddy. Figure 1 shows the texturometer curves of a sample with an oil phase content of 15% (by weight), Figure 2 shows commercial margarine, Figure 3 shows commercial brown sugar lumps, and Figure 4 shows the respective texturometer curves of commercial cream. be. In these figures, the vertical axis is the chart speed of 760mm/
Load weight per input voltage to the texturometer (Kg/V), drawn in minutes;
The horizontal axis is time (seconds). The texture meter curve in Figure 1 is
The A ₁ peak is large and the A ₂ peak is small, which is very different from the texturometer curves in Figures 2 and 4, but the 3
It is very similar to the texturometer curve shown in the figure. The A ₃ peak also has a texturometer curve in Figure 1 that is very similar to that in Figure 3, but is significantly different from that in Figures 2 and 4. Taken together, the above results indicate that samples with an oil phase content of 10-30% (by weight) exhibit cohesive and adhesive properties similar to commercial brown sugar in the as-manufactured state, but at pressures of at least 2 Kg/ ^cm2. It can be seen that it has the unique property that when pressurized, it becomes mud-like and the state of emulsification changes. Test 2 A test was conducted on the relationship between the type of emulsifier and its physical properties in a powder-like oil-in-water emulsion. (1) Preparation of sample Using a commercially available hardened coconut oil with a solid fat ratio of 67% (by weight) at 10°C and an emulsifier shown in Table 2, a 15% (by weight) oil was prepared in the same manner as in Example 1. A synthetic cream with phase content was prepared. In the emulsion shown in Table 2, sorbitan monolaurate is manufactured by Kao Soap Co., Ltd., decaglycerin decaoleate, hexaglycerin pentaoleate and tetraglycerin monostearate are manufactured by Sakamoto Pharmaceutical Co., Ltd., and decaglycerin tristearate is manufactured by Sakamoto Pharmaceutical Co., Ltd. and decaglycerin distearate manufactured by Nikko Chemicals were used. (2) Test method (2-1) Measurement of texture profile (cohesiveness and adhesion), (2-2) dispersibility in flour, and (2-3) average particle size of lipid particles were determined in Test 1. The test was conducted in the same manner. (3) Test results The test results were as shown in Table 2.

[Table] When sorbitan monolaurate was used, the oil-in-water emulsion exhibited powder-like properties with cohesiveness and adhesion of 0.35 or less and 10.0 or less, respectively, and had good dispersibility in flour. Ta. When polyglycerol fatty acid esters are used, they exhibit powder-like properties with cohesiveness and adhesion of 0.35 or less and 10.0 or less, respectively, with HLB values in the range of 4.0 to 8.0, and are also dispersible in flour. It was good and warm. Especially when using decaglycerol tristearate and tetraglycerol monostearate,
This characteristic was remarkable. Similar tests were conducted by changing the type of lipid and the oil phase content of the sample, but similar results were obtained in each case. Test 3 A test was conducted on the relationship between the amount of emulsifier used in a powder-like oil-in-water emulsion and its physical properties. (1) Preparation of samples Commercially available hydrogenated coconut oil with a solid fat ratio of 67% (weight) at 10°C was used, sorbitan monolaurate (HLB: 8.6) was used in the amount shown in Table 3, and the Example A synthetic cream was prepared in the same manner as in Example 1. (2) Test method (2-1) Measurement of texture profile (cohesiveness and adhesion), (2-2) dispersibility in flour, and (2-3) average particle size of lipid particles were determined in Test 1. The test was conducted in the same manner. (3) Test results The test results were as shown in Table 3.

[Table] When the amount of sorbitan monolaurate used in the oil phase component is 7% (weight) or more, the cohesiveness is 0.35 or less, the adhesion is 10.0 or less, and it exhibits powder-like characteristics, and it is similar to wheat flour. The dispersibility was also good. However, when the amount of sorbitan monolaurate used exceeded 17% (by weight), the taste became poor. Similar tests were conducted by changing the type of lipid and the oil phase content of the sample, but similar results were obtained in each case. Test 4 A test was conducted on the relationship between the solid fat ratio of lipids in a powder-like oil-in-water emulsion and its physical properties. (1) Preparation of sample The solid fat ratio at 10°C is 35~ as shown in Table 4.
A synthetic cream was prepared in the same manner as in Example 1 using 67% (by weight) of commercially available rapeseed oil and hydrogenated coconut oil. (2) Test method (2-1) Measurement of texture profile (cohesiveness and adhesion), (2-2) dispersibility in flour, and (2-3) average particle size of lipid particles were determined in Test 1. The test was conducted in the same manner. (3) Test results The test results were as shown in Table 4.

〔Effect of the invention〕

(1) Even though the final product contains a large amount of aqueous phase components of about 70 to 90% (by weight), it exhibits powder-like properties that form agglomerates that are seen in powders that have absorbed moisture. (2) It has a novel physical property in that it has a small cohesive force and turns into a mud-like state when pressurized at a pressure of 2 kg/cm ² or more. (3) Low adhesion. (4) Can be uniformly dispersed in powder such as wheat flour.

[Brief explanation of drawings]

FIG. 1 is a chart showing the texturometer curve of the powder-like oil-in-water emulsion of the present invention, FIG. 2 is a chart showing the texturometer curve of commercially available margarine, and FIG. 3 is a chart showing the texturometer curve of the commercially available margarine. A diagram showing the texturometer curve of sugar mass, and FIG. 4 is a diagram showing the texturometer curve of commercially available cream.

Claims (1)

[Claims] 1 (a) Contains a lipid having a solid fat ratio at 10°C of 45% (by weight) or more, and contains 10 to 10% in the final product.
consisting of an oil phase component contained in an amount of 30% (by weight) and an aqueous phase component contained in an amount of less than 90% (by weight) in the final product; (b) sorbitan monofatty acid ester, 4.0~ 8.0
(c) containing an emulsifier selected from the group consisting of polyglycerol fatty acid esters of HLB and mixtures thereof in an amount of 7 to 15% (by weight) of the oil phase components; 2. The powder-like oil-in-water type according to claim 1, characterized in that: 2. the adhesion measured by a texturometer has the physical properties of 10.0 or less; emulsion. 3. Claim 1, wherein the polyglycerol fatty acid ester with an HLB of 4.0 to 8.0 is selected from the group consisting of tetraglycerol monostearate, decaglycerol tristearate, and mixtures thereof. term or second
Powder-like oil-in-water emulsion as described in . 4. The powder-like oil-in-water emulsion according to any one of claims 1 to 3, wherein the sorbitan monofatty acid ester is sorbitan monolaurate. 5. The powder-like underwater powder according to any one of claims 1 to 4, which has a physical property of changing into a mud-like state when pressurized at a pressure of 2 kg/cm ² or more. oil emulsion.