JPH0583226B2 - - Google Patents

Description

[Detailed description of the invention]

"Industrial Application Field" The present invention relates to a method for continuously producing an oil-in-water type emulsified fat-and-oil food containing cyclodextrin, fats and oils, and water as main components. "Prior Art and Problems" In order to produce oil-in-water type emulsified fats and oils, emulsifiers (surfactants) are generally used, and various production apparatuses have been developed. For example, to give an example of a commercially available manufacturing method, after preheating to 50 to 60℃ by heat exchange, homogenization is performed using a homogenizer such as the Gorlin type before sterilization while pressurizing to 140 to 210 kg/cm ² , and then heating The product is sterilized and filled. Also, mayonnaise, which is also an oil-in-water type emulsified fat, is manufactured using the emulsifying function of lipoproteins contained in the raw material egg yolk, and the manufacturing process involves combining egg yolk, seasoning, spices, and vinegar in a premix machine. First, the mixture is mixed uniformly, then salad oil is added and stirred, and this is sent to a colloid mill for finishing stirring, and after being filled, the product is made. Homo mixer, Ajihomo mixer (Tokushu Kika Kogyo Co., Ltd.), etc. have been developed as the above-mentioned premix equipment. All of these are batch type. On the other hand, continuous type systems such as Homomitsu Line Flow (Tokushu Kika Kogyo Co., Ltd.) are being developed and considered. still,
The commercially available mayonnaise mentioned above is made by taking advantage of the emulsifying function of natural substances (such as milk protein and lecithin) contained in the raw materials. In addition, imitation creams and the like are manufactured using similar processes and equipment by adding food additives such as emulsifiers. The present inventors have studied various methods for continuously producing an oil-in-water emulsified fat containing cyclodextrin, fat and oil, and an aqueous phase as main components using the above-mentioned apparatus and the like. First, we considered producing the product using a continuous homogenizer, which is used to produce city milk, etc., but no matter how much we tried to adjust the processing pressure, processing liquid temperature, etc., there were some parts that were not emulsified. There were many insufficiencies such as, etc., and it was not possible to obtain good emulsification. Further, a study was also conducted using a homogeneous line flow, but the flow of the processing solution was non-uniform (so-called short pass), resulting in insufficient emulsification. "Means for Solving the Problems" In view of the above circumstances, the inventors of the present invention have conducted intensive research to solve the above problems, and have developed an oil-in-water emulsified fat containing cyclodextrin, fats and oils, and water as main components. They discovered a method for continuous emulsification and completed the present invention. That is, in the present invention, a mixed liquid mainly composed of oils and fats, an aqueous phase, and cyclodextrin is mixed at a rate of 10 to 800 kg/
The mixed liquid is introduced into the mixing chamber from two opposite directions at a pressure of cm ² to collide with each other, and the mixed liquid is guided into a concave part provided in the mixing chamber and collided with the wall surface of the concave part to create a turbulent jet flow. The method of producing an oil-in-water emulsified fat food is characterized by continuously emulsifying the mixed liquid by jetting it into a low-pressure area by making use of mutual turbulent jets. . The oils and fats used in the present invention include dairy products, butter, modified oils, vegetable oils, animal oils, and other natural or processed oils; the above-mentioned natural or processed oils and fats are processed by fractionation, hydrogenation, transesterification, etc., either alone or in combination. One or more types are selected from the processed oil and fat products. The aqueous phase used in the present invention is not particularly limited, but vinegar, fruit juice, milk, dairy products, egg yolk, egg white, etc. may be used in addition to water. In addition, sucrose such as caster sugar and granulated sugar; starch sugars such as maltose and glucose; starch syrups such as powdered starch syrup and high maltose; isomerized liquid sugar, honey,
Sugars represented by sugar alcohols such as mannitol and sorbitol; emulsion stabilizers such as salt, organic acids, salts, gums, and microcrystalline cellulose; various emulsifiers; fragrances, etc. are added to the aqueous phase and oils and fats. used. The cyclodextrin used in the present invention is produced by reacting starch with amylase produced by bacteria such as Bacillus or Micrococcus. As the cyclodextrin, α, β, γ cyclodextrin, branched cyclodextrin, modified cyclodextrin, etc. are used alone or in combination. Furthermore, each cyclodextrin does not necessarily have to be of high purity; it may be one in which dextrin, branched dextrin, or saccharide remains. In the present invention, the amount of cyclodextrin used is expressed in terms of pure cyclodextrin (100% cyclodextrin), and when using a product with residual impurities such as dextrin, it is necessary to convert the concentration. In the method for producing an oil-in-water emulsified fat of the present invention, the liquid feeding pressure is 10 to 800 Kg/cm ² , and more preferably the ratio of oils and fats, aqueous phase, and cyclodextrin in the oil-in-water emulsified fat, and the aqueous phase. Better emulsification can be obtained by selecting the type and concentration of the emulsifier. That is, when the ratio of fats and oils to the aqueous phase and cyclodextrin is in the range of 1.28 to 3.10:1.0:0.03 to 0.15, the liquid feeding pressure is preferably 10 to 450 Kg/ ^cm2 . When the liquid feeding pressure exceeds 450 Kg/cm ² , emulsification tends to deteriorate somewhat. In addition, the ratio of oils and fats, aqueous phase, and cyclodextrin is 0.60 to 1.20:1.0:
In the range of 0.02 to 0.13, the liquid delivery pressure is 10 to
It is preferable that it is 800Kg/cm ² . In addition, the liquid feeding pressure is 50
If it is less than Kg/ ^cm2 , the obtained oil-in-water emulsified oil often has a low viscosity, which tends to cause syneresis such as creaming phenomenon, so the liquid delivery pressure is 50Kg/ ^cm2 to 800.
More preferably, it is Kg/cm ² . In addition, 800Kg/
Emulsification is good even at a liquid delivery pressure higher than cm ² , but the particle size tends to increase. As mentioned above, the aqueous phase used in the present invention is selected from vinegar, fruit juice, milk, dairy products, eggs, etc., and further contains sugars, common salt, organic acetic acid, salts, gums, emulsion stabilizers, fragrances, etc. However, if vinegar and/or fruit juice is used in the aqueous phase, and the ratio in the aqueous phase is 25% by weight or more, it is better to set the liquid feeding pressure slightly different from the above range. preferable. That is, when the aqueous phase contains vinegar and/or fruit juice and the ratio in the aqueous phase is 25% by weight or more, the ratio of oil and fat to the aqueous phase and cyclodextrin is 1.58 to 1.58.
In the range of 3.10:1.0:0.03 to 0.15 (weight ratio), the liquid feeding pressure is preferably 10 to 150 Kg/cm ² . When the liquid feeding pressure exceeds 150 Kg/cm ² , emulsification tends to deteriorate somewhat. Similarly, when the aqueous phase contains vinegar and/or fruit juice and the ratio in the aqueous phase is 25% by weight or more, the ratio of oil and fat to the aqueous phase and cyclodextrin is
In the range of 1.20 to 1.50:1.0:0.03 to 0.15 (weight ratio), the liquid feeding pressure is preferably 10 to 400 Kg/ ^cm2 . When the liquid feeding pressure exceeds 400 Kg/cm ² , emulsification tends to deteriorate somewhat. Similarly, when the aqueous phase contains vinegar and/or fruit juice and the ratio in the aqueous phase is 25% by weight or more, the ratio of oil and fat to the aqueous phase and cyclodextrin is
When the weight ratio is in the range of 0.60 to 1.15:1.0:0.03 to 0.13 (weight ratio), the liquid feeding pressure is preferably 10 to 800 Kg/ ^cm2 . Furthermore, if the liquid delivery pressure is less than 50 kg/cm ² , the obtained oil-in-water emulsified oil often has a low viscosity, which can easily cause syneresis such as creaming phenomenon.
It is more preferable that the liquid feeding pressure is 50 to 800 Kg/cm ² . Although emulsification is good even when the liquid feeding pressure is higher than 800 Kg/cm ² , the particle size tends to increase. In the present invention, cyclodextrin is used at a weight ratio of 0.02 to 0.15 per aqueous phase 1;
If the ratio is less than this, emulsification becomes unstable, which is not preferable.
Although emulsification is good even at ratios exceeding 0.15,
It is expensive and a ratio of 0.15 or less is sufficient. Further, the ratio of oils and fats in the present invention is preferably less than 3.18 to 1 part of the aqueous phase. When the ratio of fats and oils is 3.18 or more, emulsification tends to become unstable. Note that the lower limit of the ratio of oils and fats in the present invention is not particularly limited. In addition, the above-mentioned liquid feeding pressure is explained in the third section below.
These are the emulsification conditions for a test machine with the processing flow rate shown in the table, and are thought to be affected by the scale of the equipment, etc. In the present invention, a liquid mixture mainly composed of oils and fats, an aqueous phase, and cyclodextrin is used as described above.
The mixed liquid is jetted into the mixing chamber from two opposing directions at a pressure of 10 to 800 kg/cm ² to collide with each other, and the mixed liquid is guided into a concave part provided in the mixing chamber and collided with the wall surface thereof. After creating a turbulent jet,
By jetting the mixed liquid into a low pressure region, it is continuously emulsified using turbulent jet interaction. As a specific device for carrying out the method of the present invention, for example, the device described in US Pat. No. 4,533,254 can be used. An overview of this device is provided in the first section.
As shown in the figure, it consists of two channels 1 and 2 having optically smooth surfaces and a spacer 3 interposed between the smooth surfaces between both channels and in contact with both channels to prevent liquid leakage. , and one channel 2 is connected to an inlet hole 3 for supplying high-pressure liquid, the other channel 1 is connected to a discharge hole 4 with a larger diameter, and the spacer 3 is connected to both channels 1 and 2. A recess 8 is provided in a mixing chamber 7 having a communicating hole 5 and forming an elongated orifice by opposing nozzles 6a, 6b formed between both channels and the spacer hole. A mixed liquid mainly composed of oils and fats, an aqueous phase, and cyclodextrin is introduced into the inlet hole 9 at a pressure of 10 to 800 g/cm ² by a pump capable of constant flow, and is introduced into the two liquid inlets 2a of the channel 2. ,2
b is ejected and introduced into the mixing chamber 7 through nozzles 6a and 6b so as to be opposed to each other, and are caused to collide with each other. The collided turbulent jet is guided into the recess 8 in a direction substantially perpendicular to the collision direction, collides with the wall surface of the recess, becomes a turbulent jet, passes through the channel 1, and enters the discharge hole 4, which is a low pressure region. The liquid is injected and emulsified while causing turbulent jet interaction. The mixed liquid is jetted into the mixing chamber at a uniform supply rate. "Action/Effect" According to the present invention, it becomes possible to continuously emulsify an oil-in-water type emulsified fat containing oils and fats, an aqueous phase, and cyclodextrin as main components. Moreover, the emulsified state is very good, with an average particle size of about 5 to 12 microns and a sharp particle size distribution, as shown in the Coulter counter measurement results in Examples. As mentioned above, even if an attempt is made to produce the oil-in-water type emulsified fat containing cyclodextrin, fats and oils, and an aqueous phase as main components using a homogenizer (Manton-Gaulin), which is one of the continuous emulsifying machines, the processing will be unsuccessful. No matter how much the pressure, processing temperature, etc.
Good emulsification cannot be obtained. Similarly, good emulsification cannot be obtained even if Homo Mik Line Flow (Tokushu Kika Kogyo) is used. This means that, as can be inferred from its structure, cyclodextrin does not have a lipophilic group, whereas general emulsifiers have both a hydrophilic group and a lipophilic group and are surfactants. This is thought to be due to the fact that it does not have a surfactant effect. In addition, inclusion compounds containing fats and oils and cyclodextrin also do not have a surfactant effect. Surfactants include air/water, oil/water,
Causes significant adsorption at the solid/liquid interface. That is, during the production of oil-in-water emulsified fats and oils, emulsifiers exhibit significant adsorption to the oil/water interface and protect the oil/water interface, whereas cyclodextrins and their fats and clathrates are oriented toward the oil/water interface. We cannot help but think that this is due to a mechanism different from that of emulsifiers. In addition, oil-in-water emulsified oils, which are mainly composed of oils and fats, an aqueous phase, and cyclodextrin, are liquid with the viscosity of the oils and fats or the aqueous phase before emulsification, but during emulsification, the oils and fats The viscosity increases rapidly depending on the proportion of The above is the reason why good emulsification cannot be obtained with other homogenizers or continuous emulsifiers such as Homomitsu Line Flow with oil-in-water emulsified fats and oils whose main components are cyclodextrin, fats and oils, and an aqueous phase. Also, in the present invention, this is considered to be one of the reasons why the liquid feeding pressure must be selected depending on the ratio of oils and fats to the aqueous phase and the type of the aqueous phase. "Examples" The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited to these. Example 1 73 parts of vegetable oil (parts by weight, same below), 24 parts of water, β
- Premix 2 parts of cyclodextrin and use a microfluidizer (M-110TC type)
(manufactured by Microfluidics Corporation) with a liquid delivery pressure of 10
Kg/cm ² , 50Kg/cm ² , 100Kg/cm ² , 200Kg/cm ² , 400
Emulsification was carried out at Kg/cm ² and 500Kg/cm ² , respectively. The particle size of this oil-in-water emulsified fat was measured using a Coulter Counter (Model TA-11, manufactured by Nikkaki Corporation) using a tube with an aperture diameter of 50 microns or 280 microns. The measured values were processed by computer, and the average values based on volume distribution are shown in the table. In addition, the viscosity was measured using a Visco tester (model VT-04, manufactured by Kobayashi Rikakikai Co., Ltd.). In addition, the emulsified state was determined from the appearance and microscopic observation of the 1% aqueous dispersion, and is shown in the table. Example 2 65 parts of vegetable oil, 33 parts of water, and 2 parts of β-cyclodextrin were pre-mixed and the liquid feeding pressure was 10 Kg/cm ² and 50 Kg/cm 2 .
cm ² , 100Kg/cm ² , 200Kg/cm ² , 400Kg/cm ² , 550Kg/
emulsified in cm ² . The rest was carried out in the same manner as in Example 1. Example 3 60 parts of vegetable oil, 38 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid feeding pressure was 10 Kg/cm ² and 50 Kg/cm 2 .
cm ² , 100Kg/cm ² , 200Kg/cm ² , 400Kg/cm ² , 550Kg/
emulsified in cm ² . The rest was carried out in the same manner as in Example 1. Example 4 55 parts of vegetable oil, 43 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid feeding pressure was 10 Kg/cm ² and 50 Kg/cm 2 .
cm ² , 100Kg/cm ² , 200Kg/cm ² , 400Kg/cm ² , 550Kg/
emulsified in cm ² . The rest was carried out in the same manner as in Example 1. Example 5 50 parts of vegetable oil, 48 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid feeding pressure was 10 Kg/cm ² and 30 Kg/cm 2 .
cm ² , 50Kg/cm ² , 100Kg/cm ² , 200Kg/cm ² , 300Kg/
cm ² , 400Kg/cm ² and 600Kg/cm ² . The rest was carried out in the same manner as in Example 1. Example 6 40 parts of vegetable oil, 58 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid delivery pressure was 10 Kg/cm ² and 50 Kg/cm 2 .
cm ² , 100Kg/cm ² , 200Kg/cm ² , 400Kg/cm ² , 600Kg/
The emulsification was carried out in the same manner as in Example ¹ except that the emulsification was carried out in the same manner as in Example 1. Example 7 74.5 parts of vegetable oil, 23.4 parts of water, and 2.1 parts of β-cyclodextrin were premixed, and the liquid feeding pressure was 10 Kg/cm ² .
Emulsification was carried out at 50Kg/cm ² , 100Kg/cm ² , and 200Kg/cm ² , and the rest was the same as in Example 1. Similarly, 73.8 parts of vegetable oil,
21.7 parts of water and 4.5 parts of β-cyclodextrin are premixed, and the liquid delivery pressure is 50Kg/cm ² , 100Kg/cm ² , 200
Emulsification was carried out at Kg/cm ² , and the other procedures were the same as in Example 1. Example 8 57.9 parts of vegetable oil, 36 parts of water, and 5.5 parts of β-cyclodextrin were premixed, and the liquid feeding pressure was 50 Kg/cm ² , 100
Emulsification was carried out at kg/cm ² , and the other procedures were the same as in Example 1. Example 9 48 parts of vegetable oil, 46 parts of water, and 6 parts of β-cyclodextrin were premixed, and the liquid delivery pressure was 100 Kg/cm ² , 400
Emulsification was carried out at kg/cm ² , and the other procedures were the same as in Example 1. Example 10 38 parts of vegetable oil, 55 parts of water, and 7 parts of β-cyclodextrin were premixed, and the liquid feeding pressure was 50 Kg/cm ² , 400
Emulsification was carried out at kg/cm ² , and the other procedures were the same as in Example 1. The emulsification properties of the oil-in-water type emulsified fats and oils obtained in Examples 1 to 10 are shown in Table 1, with average particle diameter, viscosity, and emulsification state as representative property values. As is clear from Table 1, when the ratio of oils and fats, aqueous phase, and cyclodextrin is in the range of 1.28 to 3.10:1.0:0.03 to 0.15 (weight ratio), the liquid feeding pressure is in the range of 10 to 400 Kg/ ^cm2. Good emulsification was obtained. Further, there was no discontinuity such as pulsation in the flow of the treated emulsion, and the continuous emulsification was good. On the other hand, the phase liquid pressure is
At 500Kg/cm ² or more, some large particles were included. Next, when the ratio of oils and fats, aqueous phase, and cyclodextrin is in the range of 0.60 to 1.20:1.0:0.02 to 0.13 (weight ratio), good emulsification can be obtained when the liquid feeding pressure is in the range of 10 to 600 kg/ ^cm2 . ing. However, the oil-in-water type emulsified oil obtained at a liquid feeding pressure of less than 50 kg/ ^cm2 has a lower viscosity than the oil-in-water type emulsified oil and fat obtained at a liquid feeding pressure of 50 kg/cm2 or ^more , and syneresis (creaming phenomenon) occurs. It's getting easier. On the other hand, when the ratio of oils and fats to the aqueous phase was 3.18:1.0 or higher, some large particles were present even when the liquid feeding pressure was changed.

【table】

[Table] Example 11 62 parts of vegetable oil, 22 parts of grain vinegar, 14 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid delivery pressure was 10
Kg/cm ² , 20Kg/cm ² , 30Kg/cm ² , 50Kg/cm ² , 100
Emulsification was carried out at Kg/cm ² , 150 Kg/cm ² and 200 Kg/cm ² , and the rest was carried out in the same manner as in Example 1. Example 12 55 parts of vegetable oil, 22 parts of grain vinegar, 21 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid delivery pressure was 10
Kg/cm ² , 20Kg/cm ² , 30Kg/cm ² , 50Kg/cm ² , 100
Kg/cm ² , 150Kg/cm ² , 200Kg/cm ² , 300Kg/cm ² , 400
Kg/cm ² and 500 Kg/cm ² , and the rest was carried out in the same manner as in Example 1. Example 13 50 parts of vegetable oil, 22 parts of grain vinegar, 26 parts of water, and 2 parts of β-cyclodextrin were premixed, and the liquid delivery pressure was 10
Kg/cm ² , 20Kg/cm ² , 30Kg/cm ² , 50Kg/cm ² , 100
Kg/cm ² , 150Kg/cm ² , 200Kg/cm ² , 300Kg/cm ² , 400
Kg/cm ² and 500 Kg/cm ² , and the rest was carried out in the same manner as in Example 1. Example 14 55 parts of vegetable oil, 22 parts of grain vinegar, 21 parts of water, 2 parts of β-cyclodextrin, and 60 parts of white sugar were premixed,
Liquid feeding pressure 10Kg/cm ² , 30Kg/cm ² , 50Kg/cm ² , 100
Kg/cm ² , 150Kg/cm ² , 200Kg/cm ² , 300Kg/cm ² , 400
Emulsification was carried out at Kg/cm ² , 500Kg/cm ² , 600Kg/cm ² , and 750Kg/cm ² , and the rest was carried out in the same manner as in Example 1. The emulsification properties of the oil-in-water type emulsified fats and oils obtained in Examples 11 to 14 are shown in Table 2, with average particle diameter, viscosity, and emulsification state as representative property values. As is clear from Table 2, when the aqueous phase contains vinegar and/or fruit juice and the ratio in the aqueous phase is 25% by weight or more, the ratio of oils and fats to the aqueous phase and cyclodextrin is 1.58 to 1.58. In the range of 3.10:1.0:0.03~0.15 (weight ratio), the liquid delivery pressure is 10~150Kg/ ^cm2
Good emulsification was obtained within this range. On the other hand, in the above ratio range of fats and oils, aqueous phase, and cyclodextrin, when the liquid feeding pressure was 200 Kg/cm ² or higher, some large particles were contained. Similarly, the aqueous phase contains vinegar and/or fruit juice, the ratio in the aqueous phase is 25% by weight or more, and the ratio of oils and fats to the aqueous phase and cyclodextrin is 1.20 to 1.50: 1.0: 0.03 to 0.15 (weight ratio) In the range of 10 to 400Kg/cm ²
Good emulsification was obtained within this range. On the other hand, in the above ratio range of fats and oils, aqueous phase, and cyclodextrin, when the liquid feeding pressure was 500 Kg/cm ² or more, some large particles were mixed. Similarly, the aqueous phase contains vinegar and/or fruit juice, and the ratio in the aqueous phase is
25% by weight or more, and the ratio of oils and fats to aqueous phase and cyclodextrin is 0.60 to 1.15:1.0:0.03 to 0.13
In the range of (weight ratio), the liquid delivery pressure is 10 to 500.
Good emulsification was obtained within the range of Kg/cm ² . However, the oil-in-water emulsified fat obtained at a delivery pressure of less than 50 kg/ ^cm2 has a lower viscosity than the oil-in-water emulsified fat obtained at a delivery pressure of 50 kg/cm2 or ^more , and syneresis (creaming phenomenon) occurs. It's getting easier.

【table】

[Table] Next, in order to see the mechanical properties of the microfluidizer used in the examples, the processing flow rates in Examples 11 and 12 are shown in Table 3.

[Table] In addition, in order to see the overall image of the particle size distribution of the Coulter Counter (TA-type, manufactured by Nikkaki) of the oil-in-water emulsified fats obtained in Examples 1 to 14,
Table 4 shows an example of measuring the particle size distribution of the oil-in-water emulsified fat obtained in Example No. 11 at liquid delivery pressures of 100 Kg/cm ² and 400 Kg/cm ² .

[Table] Comparative Example 1 65 parts of vegetable oil, 33 parts of water, and 2 parts of β-cyclodextrin were premixed, and then using a homogenizer (manufactured by Manton-Gorlin), a treatment pressure of 10 kg/cm ² was applied.
Emulsification was carried out at 30Kg/cm ² , 50Kg/cm ² and 100Kg/cm ² . As a result, there were many parts of the treated product that were not emulsified, and no matter how the processing conditions were changed, a good emulsified state could not be obtained. Comparative Example 2 50 parts of vegetable oil, 48 parts of water, and 2 parts of β-cyclodextrin were premixed, and then using a homogenizer (manufactured by Manton-Gorlin), the treatment pressure was 10 Kg/cm ² .
Emulsification was carried out at 30Kg/cm ² , 50Kg/cm ² and 100Kg/cm ² . As a result, as in Comparative Example 1, there were many unemulsified portions of the treated sample, and a good emulsified state could not be obtained no matter how the treatment conditions were changed. As described above, the present invention enables continuous emulsification of oil-in-water type emulsified fats mainly composed of oils and fats, an aqueous phase, and cyclodextrin, for which no effective means existed conventionally, and features of the oil-in-water type emulsified fats mentioned above. This makes it easier to produce emulsified oil and fat foods that take advantage of this, such as mayonnaise, dressings, sauces, bread/Western confectionery kneading/filling materials, etc.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram of the apparatus used in the present invention. 1... Channel, 2... Channel, 2a,
2b...Channel liquid inlet, 3...Spacer,
4... Discharge hole, 5... Hole, 6a, 6b... Nozzle, 7... Mixing chamber, 8... Concave portion, 9... Introduction hole.

Claims (1)

[Scope of Claims] 1. A mixed liquid containing oils and fats, an aqueous phase, and cyclodextrin as main components is jetted into a mixing chamber from two opposing directions at a pressure of 10 to 800 Kg/cm ² and the mixed liquid collides. At the same time, the mixed liquid is guided into a concave part provided in the mixing chamber and collided with the wall surface to generate a turbulent jet flow, and then the mixed liquid is jetted into a low pressure region to prevent turbulent jet interaction. 1. A method for producing an oil-in-water type emulsified fat food, characterized by continuous emulsification. 2. A patent claim in which the mixed liquid is introduced into a recess provided in a direction substantially perpendicular to the direction of collision from two directions, collided with the wall surface of the recess, and then ejected into a low-pressure region in the opposite direction to the recess. The manufacturing method according to scope 1. 3. The manufacturing method according to claim 1 or 2, wherein the mixed liquid is jetted into the mixing chamber at a uniform supply amount. 4. The manufacturing method according to claim 1, wherein the aqueous phase is selected from vinegar, fruit juice, milk, dairy products, and eggs. 5 Oils and fats are separated into dairy products, butter, modified oils, vegetable oils, animal oils, and these oils and fats are separated, hydrogenated, and
5. The manufacturing method according to claim 1 or 4, wherein at least one type of processed oil or fat product is selected from processed oils and fats that have been subjected to transesterification treatment alone or in combination. 6 Components other than fats and oils, cyclodextrin, and the aqueous phase include sucrose such as caster sugar and granulated sugar; starch sugars such as maltose and glucose; starch syrup such as powdered starch syrup and high maltose; high-fructose corn syrup, honey, Saccharides represented by sugar alcohols such as mannitol and sorbitol; Emulsion stabilizers such as common salt, organic acids, salts, gums, and microcrystalline cellulose;
The manufacturing method according to claim 1, 4, or 5, wherein the emulsifier is at least one selected from perfumes. 7. Pour an oil-in-water emulsion containing oils and fats, an aqueous phase, and cyclodextrin as main components in a ratio of 1.28 to 3.10:1.0:0.03 to 0.15 (weight ratio). pressure 10~450
Claims 1 and 4 emulsifying at Kg/cm ²
5. The manufacturing method according to item 5 or 6. 8. Pour an oil-in-water emulsion containing oils and fats, an aqueous phase, and cyclodextrin as main components, with a ratio of oils and fats, aqueous phase, and cyclodextrin in the range of 0.60 to 1.20:1.0:0.02 to 0.13 (weight ratio). pressure 10~800
Claims 1 and 4 emulsifying at Kg/cm ²
5. The manufacturing method according to item 5 or 6. 9 The ratio of oils and fats, aqueous phase, and cyclodextrin is in the range of 1.58 to 3.10:1.0:0.03 to 0.15 (weight ratio), and the aqueous phase contains vinegar and/or fruit juice, and the ratio in the aqueous phase is 25 Claims 1, 4, and 4, which emulsify an oil-in-water type emulsified oil whose main components are oils and fats, an aqueous phase, and cyclodextrin in an amount of % by weight or more at a liquid delivery pressure of 10 to 150 Kg/ ^cm2 . The manufacturing method according to item 5 or 6. 10 The ratio of oils and fats, aqueous phase and cyclodextrin is in the range of 1.20 to 1.50:1.0:0.03 to 0.15 (weight ratio), and the aqueous phase contains vinegar and/or fruit juice, and the ratio in the aqueous phase is 25 % by weight or more, oils and fats,
The production according to claim 1, 4, 5, or 6, which emulsifies an oil-in-water emulsified fat containing an aqueous phase and cyclodextrin at a liquid delivery pressure of 10 to 400 Kg/ ^cm2 . Method. 11 The ratio of oils and fats, aqueous phase, and cyclodextrin is in the range of 0.60 to 1.15:1.0:0.03 to 0.13 (weight ratio), and the aqueous phase contains vinegar and/or fruit juice, and the ratio in the aqueous phase is 25 % by weight or more, oils and fats,
The production according to claim 1, 4, 5, or 6, which emulsifies an oil-in-water emulsified fat containing an aqueous phase and cyclodextrin at a liquid delivery pressure of 50 to 800 Kg/ ^cm2 . Method.