JPH0548099B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a water-in-oil emulsion for acidic coatings, and more specifically, the present invention relates to a method for producing a water-in-oil emulsion for acidic coating. The present invention relates to a method for producing a water-in-oil emulsion for acidic coatings, which has coating properties, cold storage stability, and room temperature storage stability similar to those of ordinary coating agents. The water-in-oil emulsion for acidic coating of the present invention can be used as a coating agent for frozen desserts, confectionery, bread, and desserts. [Technical Background and Description of Prior Art] The “solid fat ratio” of oils and fats in this specification is defined by the nuclear magnetic resonance spectroscopy method [P.L. Madison & R.C. Hill: Journal.
of the American Oil Chemists Society (BLMadison & RCHill:
Journal of the American Oil Chemist's
Society) Volume 55, Issue 3, Page 328 (1978)]
This is a numerical value measured by. Conventional coating agents used for frozen desserts are mainly made by kneading cocoa powder, sugar, milk powder, etc. into cacao butter, synthetic cacao butter, or hard butter, and the fat content is between 35 and 70%. % (by weight) and the sugar content is 20-50
% (weight). These coating agents have a structure in which sugar, powdered milk, etc. are dispersed in fats and oils. In recent years, low sugar and low fat products have been desired from nutritional and economical points of view. Furthermore, as a coating agent for frozen desserts, only a thiokolate coating agent is currently used, and its kneading requires technical know-how and requires a lot of effort and time. In addition, coating agents for frozen desserts include water-soluble ingredients,
A stable water-in-oil coating containing a water-soluble flavor has not been developed. Furthermore, a stable water-in-oil type coating agent containing an acidic component has not been developed. In order to solve the above-mentioned problems with conventional coating agents for frozen desserts, the present inventors have conducted a lot of research, and the present inventors have conducted a number of studies in which the particles of the aqueous phase dispersed in the fats and oils in water-in-oil emulsions are mixed with crystalline fats and oils. It has been discovered that a water-in-oil emulsion for coatings with excellent emulsion stability, good coating properties, and good storage stability at cold temperatures and room temperature can be obtained by surrounding the crystalline oil particles with agglomerated crystalline fat particles. The present invention was achieved based on this knowledge. [Object of the Invention and Summary of the Invention] The object of the present invention is to provide a method for producing a water-in-oil emulsion for acidic coating, which can be used as a coating agent for frozen desserts, confectionery, bread making, or desserts. Specifically, it is a water-in-oil emulsion that is stable over a wide range of ratios of oil and fat to the aqueous phase, from high to low, and has the same coating properties and cold temperature properties as ordinary coating agents. The object of the present invention is to provide a method for producing a water-in-oil emulsion for acidic coatings that has storage stability and room temperature storage stability. The present invention consists of an emulsifier and two types of fats and oils with different melting points measured by the elevated melting point method, and contains 46 to 89.5% (by weight) of the total oil phase components of the final product, as well as sugars and an emulsifier. 54~10.5
% (by weight) of an aqueous phase component, the method comprises: a) Adding 3 to 15% (by weight) of an emulsifier to a high melting point oil and fat, melting the emulsion to form a high melting point emulsion. preparing a melting point oil phase component;
Add 15 to 65% (by weight) of sugars to the aqueous phase components, 0.1 to 1.0% (by weight) of acidic substances to the aqueous phase components, and 1.0 to 5.0% (by weight) of emulsifiers to the aqueous phase components. in addition to melting to prepare an aqueous phase component;
and preparing an oil-in-water emulsion by homogenizing a mixture of 10-30% (by weight) of high melting point oil phase components and 90-70% (by weight) of aqueous phase components, b)
60-15% (by weight) of the oil-in-water emulsion of the final product is added to 40-85% (by weight) of the final product with a low melting point oil, and the resulting mixture is A water-in-oil emulsion for acidic coating, comprising a step of stirring at a high temperature and inverting the phase of the oil-in-water emulsion in an oil or fat with a low melting point to prepare a water-in-oil emulsion. It is a manufacturing method. The oil with a high melting point in the water-in-oil emulsion for acidic coating of the present invention is 45% (by weight) or more of 10
Oils and fats with a low melting point can be used that have a solid fat ratio of 8 to 35% (by weight)
Emulsifiers in the preparation of the high-melting point oil phase component include monoglycerin fatty acid esters with an iodine value of 1 to 90 or more, polyglycerin fatty acids with an HLB of 6.0 to 9.5 Emulsifiers selected from the group consisting of esters and mixtures thereof can be used, and emulsifiers in the preparation of the aqueous phase components have a
Those selected from the group consisting of polyglycerol fatty acid esters of HLB and mixtures thereof can be used. Acidic substances contained in the aqueous phase components include citric acid,
Glycon powder, acetic acid, glacial acetic acid, tartaric acid, carbon dioxide, lactic acid, fumaric acid, malic acid, phosphoric acid, ascorbic acid, fruit juice containing these acidic substances,
Vinegar containing these acidic substances, fermented milk containing these acidic substances, and mixtures thereof can be used. [Detailed Description of the Invention] The water-in-oil emulsion for acidic coating of the present invention has two different melting points measured by the ascending melting point method.
It consists of an oil phase component consisting of different kinds of fats and oils and emulsifiers, and an aqueous phase component containing sugars, acidic substances, and emulsifiers.It is manufactured by the method detailed below, but first the oils and fats with high melting points and sugars are , prepare an oil-in-water emulsion consisting of an acidic substance and an aqueous phase component containing an emulsifier, add this oil-in-water emulsion to a low-melting-point oil and fat, stir at a specific temperature to invert the phase,
Produce a water-in-oil emulsion. An emulsifier in a proportion of 3 to 15% (by weight) of the fat and oil with a high melting point is added to the fat and oil with a high melting point, and melted by heating to prepare an oil phase component in a proportion of 10 to 30% (by weight). Apart from this, sugars account for 15 to 65% (by weight) of the aqueous phase components, acidic substances account for 0.1 to 1.0% (by weight) of the aqueous phase components, and 1.0 to 5.0% (by weight) of the aqueous phase components. An emulsifier is added to the aqueous phase component, dispersed, and melted by heating to prepare an aqueous phase component having a proportion of 90 to 70% (by weight). The oil phase component is added to this aqueous phase component, and the resulting mixture is mixed using a conventional method (for example,
After pre-emulsifying by vigorous stirring with a super mixer and sterilizing if necessary, the pre-emulsified liquid is kept at a temperature of 70-80°C, homogenized using a homogenizer, and the resulting emulsion is Prepare an oil-in-water emulsion by rapidly cooling to 10°C. In preparing the aqueous phase component, commercially available dyes, taste substances, and the like can be dissolved in water if necessary. 60-15% (by weight) of the oil-in-water emulsion of the final product is added to 40-85% (by weight) of the final product with a low melting point oil, and the resulting mixture is The oil-in-water emulsion is dispersed in an oil with a low melting point by stirring at a high temperature, and the phase is inverted in the oil with a low melting point, thereby converting minute water droplet particles into an oil with a high melting point and/or an aggregate of the oil particles. and thereby prepare a stable water-in-oil emulsion to produce a water-in-oil emulsion for acidic coatings. The oil or fat with a high melting point used in the preparation of the oil-in-water emulsion may be any oil having a melting point higher than that of the oil or fat with a low melting point used in the preparation of the water-in-oil emulsion. can be used, but the solid fat ratio at 10℃ is
It is preferable to use 45% (by weight) or more. For example, common edible animal and vegetable oils, hardened oils, fractionated oils, transesterified oils, etc. that have been chemically and/or physically treated, mixed oils and fats thereof, etc. can be used. Any fat or oil with a low melting point can be used as long as it has a melting point lower than that of a fat with a high melting point in the preparation of an oil-in-water emulsion, but the solid fat ratio at 10°C is 8
~35% (by weight) is preferably used. The solid fat ratio of fats and oils was determined using nuclear magnetic resonance spectroscopy [P.L. Madison and R.C. Hill: Journal of the American
Oil Chemists Society (BLMadison
& RCHill: Journal of the American Oil
Chemist's Society, Vol. 55, No. 3, p. 328 (1978)]. For example, common edible animal and vegetable oils, hardened oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, mixed oils and fats thereof, etc. can also be used. The emulsifier used in the preparation of the high melting point oil phase component of the oil-in-water emulsion of the water-in-oil emulsion for acidic coating of the present invention is a monoglycerin fatty acid ester with an iodine value of 1 to 90 or more, a monoglycerin fatty acid ester with an iodine value of 6.0 to 9.5, Emulsifiers selected from the group consisting of polyglycerol fatty acid esters of HLB and mixtures thereof can be used. Any monoglycerol fatty acid ester that is commonly used as an emulsifier can be used, but it is preferable that the iodine value is 1 to 90. Any polyglycerol fatty acid ester that is normally used as an emulsifier can be used, but
Those having an HLB of 6.0 to 9.5 are preferred. The emulsifier used in the preparation of the aqueous phase component of the oil-in-water emulsion of the water-in-oil emulsion for acidic coatings of the present invention is selected from the group consisting of polyglycerin fatty acid esters with an HLB of 10.0 or more and mixtures thereof. Emulsifiers can be used. Any polyglycerol fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable that the HLB is 10.0 or more. The saccharide used in the preparation of the aqueous phase component of the oil-in-water emulsion of the water-in-oil emulsion for acidic coating of the present invention may be any sugar that is normally used for food. can be used, but sugar, lactose, fructose, maltose,
Preferably, one selected from the group consisting of glucose, liquid sugar, invert sugar and mixtures thereof is used. The acidic substance used in the preparation of the aqueous phase component of the oil-in-water emulsion of the water-in-oil emulsion for acidic coating of the present invention may be any substance that is normally used for food. This can also be used with citric acid, glyconic acid, acetic acid, glacial acetic acid, tartaric acid, carbon dioxide, lactic acid,
selected from the group consisting of fumaric acid, malic acid, phosphoric acid, ascorbic acid, fruit juice containing these acidic substances, edible vinegar containing these acidic substances, fermented milk containing these acidic substances and mixtures thereof. Preferably, acidic substances are used. The water-in-oil emulsion for acidic coating of the present invention has excellent emulsion stability, good coating properties, and good storage stability at cold temperatures and room temperature. It can be used as a coating agent for food, baking and desserts. The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples. Test Example 1 A test was conducted on the high melting point oil phase content of an oil-in-water emulsion. (1) Preparation of sample The same procedure as in Example 1 was carried out using the hardened coconut oil of Example 1 in an amount such that the high melting point oil phase content of the oil-in-water emulsion was 5 to 35% (by weight) shown in Table 1. A water-in-oil emulsion for acidic coating was prepared. (2) Test method 2-1 Measurement of emulsion stability In the preparation of the above sample, the oil-in-water emulsion was mixed with fractionated palm oil, which is an oil with a low melting point, and the state of the structure was determined after phase inversion by stirring. It was visually observed and judged as follows. Defective: In the above phase inversion, the phase inversion is not performed well, or even if the phase inversion is carried out, the state of the structure is not uniform. Good: The structure after phase inversion is in good and uniform condition. 2-2 Measurement of coating properties A cylindrical frozen confection with sticks (sugar content 15% (weight), temperature -18℃) with a diameter of 1.5cm and a length of 5cm was dipped into the prepared sample at a coating temperature of 25℃, and immersed. After curing at -18°C, the state of the coating after curing was observed with the naked eye. Defective: The frozen dessert cannot be coated properly, or
Even if it is coated, the coating is in poor condition or the texture is not good. Good: The coating is in good condition and the texture is good. 2-3 Measurement of cold storage stability The sample was placed in a container, sealed to prevent moisture from evaporating, and stored in the refrigerator (10°C) for 14 days.The condition of the tissue was visually observed, and the diameter was determined. 1.5
A cylindrical frozen confection with sticks (sugar content 15% (weight), product temperature -18℃) with a length of 5cm and 5cm is immersed at a coating temperature of 25℃, and after immersion, it is cured at -18℃. The condition was visually observed. Poor: The tissue is not in good condition, or even if it is in good condition, it cannot be coated properly on the frozen dessert, and the coating is in poor condition. Good: The tissue is in good condition and the coating is in good condition. 2-4 Measuring shelf life at room temperature Place the sample in a container, seal it tightly to prevent moisture from evaporating, and store it at room temperature (20-25℃) for 3 days, then observe the state of the tissue with the naked eye. ,diameter
A 1.5 cm long, 5 cm long cylindrical frozen confection with sticks [sugar content 15% (weight), product temperature -18°C] is dipped at a coating temperature of 25°C, hardened at -18°C after immersion, and coated after hardening. The condition was observed with the naked eye. Judgment was made in the same manner as for cold storage products. (3) Test results The test results were as shown in Table 1.

[Table] High melting point oil phase content of oil-in-water emulsion is 10-30%
The water-in-oil emulsions for acidic coatings used in the range of (weight) had good emulsion stability, coating properties, cold storage stability, and room temperature storage stability. However, if an oil-in-water emulsion with a high-melting-point oil phase content of less than 10% (by weight) is used, phase inversion will not be carried out well, making it impossible to obtain a good water-in-oil emulsion for acidic coating. Nakatsuta. In addition, if an oil-in-water emulsion with a high melting point oil phase content of 35% (by weight) or more is used, the oil-in-water emulsion will solidify when mixed with an oil or fat with a low melting point. In addition, it did not disperse well in fats and oils having a low melting point, making it impossible to obtain a good water-in-oil emulsion for use in acidic coatings. Test Example 2 A test was conducted regarding the type of emulsifier used in the high melting point oil phase component of an oil-in-water emulsion. (1) Preparation of Sample A water-in-oil emulsion for acidic coating was prepared in the same manner as in Example 1 using the emulsifier shown in Table 2. Glycerin monooleate and glycerin monostearate in Table 2 are manufactured by Kao Corporation, and hexaglycerin pentastearate, tetraglycerin monostearate, hexaglycerin monostearate and decalaglycerin distearate are manufactured by Nikko Chemicals. It was used. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 2.

[Table] (Note) *: Add glycerin monostearate to glycerin monooleate to determine the iodine value.
Adjusted.
When monoglycerin fatty acid esters with an iodine value of 1 to 90 and polyglycerin fatty acid esters with an HLB of 6.0 to 9.5 are used as emulsifiers in the preparation of high melting point oil phase components of oil-in-water emulsions, The water emulsion had good emulsion stability, coating properties, cold storage stability, and room temperature storage stability. The high melting point oil content in oil-in-water emulsions is 10~
A similar test was conducted by changing the amount to 30% (weight), but
Similar results were obtained in both cases. Test Example 3 A test was conducted on the amount of emulsifier used in the preparation of the high melting point oil phase component of an oil-in-water emulsion. (1) Preparation of sample In preparing an oil-in-water emulsion, monoglycerin fatty acid ester (manufactured by Kao Corporation, iodine value:
90) and in the same manner as in Example 1, a water-in-oil emulsion for acidic coating was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating 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 preparing an oil-in-water emulsion, if the amount of monoglycerin fatty acid ester (iodine value: 90) is 3% (weight) or more based on the oil with a high melting point, The emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good. However, if the amount of monoglycerol fatty acid ester (iodine value: 90) to high melting point oil exceeds 17% (by weight), the taste of the water-in-oil emulsion for acidic coating will be poor, and the odor peculiar to the emulsifier will remain. It was not desirable as a product. Similar tests were conducted by changing the high-melting point oil content of the oil-in-water emulsion and the type of emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, but similar results were obtained in all cases. Ta. Test Example 4 A test was conducted regarding the type of emulsifier used to prepare the aqueous phase component of an oil-in-water emulsion. (1) Preparation of Sample A water-in-oil emulsion for acidic coating was prepared in the same manner as in Example 1 using the emulsifier shown in Table 4. Hexaglycerin monostearate, decaglycerin distearate, decaglycerin monostearate, decaglycerin monomyristate, and decaglycerin monolaurate in Table 4 were manufactured by Nikko Chemicals. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 4.

[Table] Emulsion stability, coating properties, Both cold storage stability and room temperature storage stability were good. Similar tests were conducted by changing the high-melting point oil content of the oil-in-water emulsion and the type and amount of emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, but similar results were obtained in all cases. Obtained. Test Example 5 A test was conducted on the amount of emulsifier used to prepare the aqueous phase component of an oil-in-water emulsion. (1) Preparation of sample In the preparation of an oil-in-water emulsion, decaglycerin monolaurate (manufactured by Nikko Chemicals Co., Ltd., HLB: 15.5) was used in the amount shown in Table 5, and acidic coating was applied in the same manner as in Example 1. A water-in-oil emulsion was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 5.

[Table] The amount of decaglycerol monolaurate used in the aqueous phase component in the preparation of oil-in-water emulsions is 1.0~
In the range of 5.0% (by weight), emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for acidic coating was obtained. However, if the amount of decaglycerol monolaurate used in the aqueous phase component in the preparation of oil-in-water emulsions is less than 1.0% (by weight) or more than 6.0% (by weight), phase inversion is not performed well, and it is difficult to obtain a good acidic coating. It was not possible to obtain a water-in-oil emulsion. The content of the high melting point oil phase of the oil-in-water emulsion, the type and amount of the emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, and the type of emulsifier used in the water phase component of the oil-in-water emulsion are varied. A similar test was conducted, and similar results were obtained in each case. Test Example 6 A test was conducted on the sugar content of an oil-in-water emulsion. (1) Preparation of Sample A water-in-oil emulsion for acidic coating was prepared in the same manner as in Example 1, using the amount of granulated sugar shown in Table 6 in preparing the oil-in-water emulsion. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 6.

[Table] When the sugar content of the oil-in-water emulsion is in the range of 15 to 65% (by weight), the emulsion stability, coating properties, cold storage stability, and room temperature storage stability are all good.
A good water-in-oil emulsion for acidic coating was obtained. However, the sugar content of oil-in-water emulsions is 15%
(weight), the oil-in-water emulsion will solidify and will not be well dispersed in oils and fats with a low melting point, making it impossible to obtain a good water-in-oil emulsion for acidic coating. Ta. Furthermore, if an oil-in-water emulsion with a sugar content of 70% (by weight) or more is used, phase inversion may not be carried out well, making it impossible to obtain a good water-in-oil emulsion for use in acidic coatings. . The high melting point oil content of the oil-in-water emulsion, the type and amount of the emulsifier used in the high-melting point oil phase component of the oil-in-water emulsion, and the type and amount of the emulsifier used in the water phase component of the oil-in-water emulsion. A similar test was conducted with different conditions, but similar results were obtained in each case. Test Example 7 A test was conducted on the amount of acidic substances in an oil-in-water emulsion. (1) Preparation of sample In preparing an oil-in-water emulsion, citric acid (food additive, manufactured by Wako Pure Chemical Industries, Ltd.) was used in the amount shown in Table 7, and the same procedure as in Example 1 was used to prepare an acidic coating. A water-in-oil emulsion was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 7.

[Table] Citric acid content of oil-in-water emulsion is 0.1-1.0%
(weight), the emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for acidic coating was obtained. However, the citric acid content of oil-in-water emulsions is less than 0.1% (by weight) and 1.1%
(weight) or more, phase inversion was not performed well and a good water-in-oil emulsion for acidic coating could not be obtained. Similar tests were conducted by changing the high melting point oil content of the oil-in-water emulsion, the type and amount of emulsifier used in the high-melting point oil phase of the oil-in-water emulsion, and the sugar content of the oil-in-water emulsion. However, similar results were obtained in both cases. Test Example 8 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 obtain a solid fat ratio of 35 to 67% (by weight) at 10°C, as shown in Table 8.
A water-in-oil emulsion for acidic coating was prepared in the same manner as in Example 1 by preparing oils and fats with high melting points and using these oils and fats to prepare an oil-in-water emulsion. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 8.

[Table] If the solid fat ratio at 10℃ of the oil with a high melting point used to prepare an oil-in-water emulsion is less than 45% (by weight), it is a good acidic coating oil with a uniform structure even after phase inversion. Although a water-in-water type emulsion cannot be obtained, the solid fat ratio at 10℃ of the above-mentioned high melting point oil is
When it was 45% (by weight) or more, emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for acidic coating was obtained. High melting point fat content of oil-in-water emulsion, type and amount of emulsifier used in high melting point oil phase component of oil-in-water emulsion, type and amount of emulsifier used in water phase component of oil-in-water emulsion, Similar tests were conducted by varying the sugar content of the oil-in-water emulsion and the amount of acidic substance in the oil-in-water emulsion, and similar results were obtained in each case. Test Example 9 A test was conducted on the proportion of oil-in-water emulsion used in the production of water-in-oil emulsion for acidic coating. (1) Preparation of sample The oil-in-water emulsion of Example 1 was added to 10 to 70% (by weight) of the water-in-oil emulsion for acidic coating of the final product.
In the same manner as in Example 1, the fractionated palm oil of Example 1 was used in an amount of 90 to 30% (by weight) of the water-in-oil emulsion for acidic coating of the final product. A water-in-oil emulsion for acidic coating was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 9.

[Table] The proportion of oil-in-water emulsion used to prepare water-in-oil emulsion for acidic coating of the final product is 15 to 60.
% (weight), the emulsion stability, coating properties, cold storage stability, and room temperature storage stability were all good, and a good water-in-oil emulsion for acidic coating was obtained. However, if the proportion of the oil-in-water emulsion is less than 15% (by weight), even if you try to mix the oil-in-water emulsion with an oil or fat with a low melting point, the oil phase will separate in the upper part, or even if the phase inversion is not successful. The room temperature storage stability was poor, and a good water-in-oil emulsion for acidic coating could not be obtained. Further, when the ratio of the oil-in-water emulsion was 70% (by weight), the oil-in-water emulsion was not well dispersed in fats and oils having a low melting point, and a good water-in-oil emulsion for acidic coating could not be obtained. High melting point oil phase content of oil-in-water emulsion, type and amount of emulsifier used in high melting point oil phase component of oil-in-water emulsion, type and amount of emulsifier used in water phase component of oil-in-water emulsion, Sugar content of oil-in-water emulsions,
Similar tests were conducted by changing the amount of acidic substances in the oil-in-water emulsion and the solid fat ratio at 10°C of the high-melting point oil in the oil-in-water emulsion, but similar results were obtained in each case. . The water-in-oil emulsion for acidic coating in the final product has a proportion of oil-in-water emulsion of 15 to 60% (by weight), and the water-in-oil emulsion for acidic coating has a low melting point oil of 85 to 40% (by weight). However, when this oil-in-water emulsion contains 10-30% (by weight) of high melting point oil, a good water-in-oil emulsion for acidic coating has been obtained, so the final High melting point oil content of water-in-oil emulsion for acidic coating of products is 15~
At 18% (by weight), a good water-in-oil emulsion for acidic coatings has been obtained. In addition, the water-in-oil emulsion for acidic coating in the final product has a low melting point oil content of 85% (by weight), where the proportion of oil-in-water emulsion in the water-in-oil emulsion for acidic coating is 15% (by weight). A good water-in-oil emulsion for acidic coating is obtained when this oil-in-water emulsion contains 10 to 30% (by weight) of high melting point oil. The total amount of low melting point oil and high melting point oil and fat contained in the water-in-oil emulsion, that is, the total oil phase content of the final product is 86.5 to 89.5% (by weight). In addition, the final product water-in-oil emulsion for acidic coating has a low-melting point oil content of 40% (weight). This oil-in-water emulsion is 10 to 30
% (by weight) of high melting point fats and oils, a good water-in-oil emulsion for acidic coatings has been obtained. and the total amount of high melting point oils and fats, i.e. the total oil phase content of the final product is 46-58%
(weight). Then, the total oil phase content of the water-in-oil emulsion for acidic coating of the final product is
It can be seen that a good water-in-oil emulsion for acidic coating can be obtained when the amount is 46 to 89.5% (by weight). Test Example 10 A test was conducted to determine the difference in melting point between two types of fats and oils with different melting points. (1) Preparation of sample Acidic acid was prepared in the same manner as in Example 1, except that the oils and fats shown in Table 10 were used and the mixture of the oil-in-water emulsion and the oil with a low melting point was stirred at the temperature shown in Table 10. A water-in-oil emulsion for coating was prepared. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. However, the difference from Test Example 1 was that the coating temperature was the same as the stirring temperature. (3) Test results The test results were as shown in Table 10.

[Table] In combinations of fats and oils, the melting point of the fats and oils used to prepare the oil-in-water emulsion is higher than the melting point of the fats and oils used to prepare the water-in-oil emulsion for acidic coating by mixing with the oil-in-water emulsion. The water-in-oil emulsion for acidic coating had good emulsion stability, coating properties, cold storage stability, and room temperature storage stability, and a good water-in-oil emulsion for acidic coating was obtained. However, among the oils and fats with low melting points used to prepare water-in-oil emulsions for acidic coatings, those that remain liquid at a low temperature of -18°C have poor coating properties and poor storage stability at both cold and room temperature. However, a good water-in-oil emulsion for acidic coating could not be obtained. However, with the opposite combination of fats and oils, phase inversion was not carried out well and a good water-in-oil emulsion for acidic coatings could not be obtained. In addition, water-in-oil emulsions for acidic coatings with good properties have been obtained when the stirring temperature is lower than the melting point of the oil in the oil-in-water emulsion; If it is higher than the melting point of the fat or oil, it is not obtained. High melting point fat content of oil-in-water emulsion, type and amount of emulsifier used in high melting point oil phase component of oil-in-water emulsion, type and amount of emulsifier used in water phase component of oil-in-water emulsion, Sugar content of oil emulsions,
The amount of acidic substances in the oil-in-water emulsion, the solid fat ratio at 10°C of high melting point oil in the oil-in-water emulsion, and the ratio of the oil-in-water emulsion used in the production of the water-in-oil emulsion for acidic coating. A similar test was conducted with different conditions, but similar results were obtained in each case. Test Example 11 A test was conducted on the solid fat ratio of low melting point oils used in the production of water-in-oil emulsions for acidic coatings. (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 61% at 10°C % (by weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) to achieve a solid fat ratio of 6 to 37% (by weight) at 10°C, as shown in Table 11.
A low melting point fat and oil was prepared, and the solid fat ratio at 10°C was 37% (weight).The melting point of the low melting point fat and oil was 28°C, and the stirring temperature was 30°C.
A water-in-oil emulsion for acidic coating was prepared in the same manner as above. However, the stirring temperature was different from Example 1. (2) Test method The emulsion stability, coating properties, cold storage stability, and room temperature storage stability of the water-in-oil emulsion for acidic coating were measured in the same manner as in Test Example 1. However, the difference from Test Example 1 was that the coating temperature was the same as the stirring temperature. (3) Test results The test results were as shown in Table 11.

〔Effect of the invention〕

The water-in-oil emulsion for acidic coating of the present invention has excellent emulsion stability despite being acidic, and has good coating properties, cold storage stability, and room temperature storage stability.

Claims (1)

[Claims] 1. Consisting of an emulsifier and two types of fats and oils with different melting points measured by the elevated melting point method,
A method for producing an emulsion for acidic coatings containing ~89.5% (by weight) of total oil phase components, as well as sugars and emulsifiers, and comprising 54-10.5% (by weight) of aqueous phase components of the final product, comprising: a melting point; Adding 3 to 15% (by weight) of an emulsifier to a high melting point oil and fat and melting it to prepare a high melting point oil phase component;
% (wt) sugars, 0.1 to 1.0 relative to aqueous phase components
% (by weight) of acidic substances and water phase components
Adding 1.05.0% (by weight) of emulsifier to water and melting to prepare a water phase component, and high melting point oil phase component 10-30% (by weight) and water phase component 90-70%
preparing an oil-in-water emulsion by homogenizing a mixture of (by weight) a low melting point oil of 40-85% (by weight) of the final product; (by weight) of the oil-in-water emulsion, stirring the resulting mixture at a temperature below the melting point of the oil with a high melting point, and inverting the phase of the oil-in-water emulsion in the oil with a low melting point,
A method for producing a water-in-oil emulsion for acidic coating, comprising the steps of: preparing a water-in-oil emulsion. 2. Fats and oils with a high melting point must have a solid fat ratio at 10℃ of 45% (weight) or more, and fats and oils with a low melting point must have a solid fat ratio at 10℃ of 8 to 35% (weight). A method for producing a water-in-oil emulsion for acidic coating according to claim 1, characterized in that: 3 The emulsifier contained in the high melting point oil phase component is 1 to 90
Claims 1 or 2 are selected from the group consisting of monoglycerin fatty acid esters having the above iodine value, polyglycerin fatty acid esters having an HLB of 6.0 to 9.5, and mixtures thereof. A method for producing a water-in-oil emulsion for acidic coating as described in . 4 The emulsifier contained in the aqueous phase component is 10.0 or more.
The water-in-oil emulsion for acidic coating according to any one of claims 1 to 3, characterized in that the water-in-oil emulsion is selected from the group consisting of polyglycerol fatty acid esters of HLB and mixtures thereof. How things are manufactured. 5 Acidic substances in the preparation of the aqueous phase component include citric acid, gluconic acid, acetic acid, glacial acetic acid, tartaric acid, carbon dioxide, lactic acid, fumaric acid, malic acid, phosphoric acid, ascorbic acid, fruit juice containing these acidic substances, Any one of claims 1 to 4, characterized in that the vinegar is selected from the group consisting of edible vinegar containing acidic substances, fermented milk containing these acidic substances, and mixtures thereof. A method for producing a water-in-oil emulsion for acidic coating as described in .