JPH0583296B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is a novel acidic oil-in-water emulsion that has a spreadable solid state, excellent shape retention, and little syneresis even though it is an acidic oil-in-water emulsion with a low fat content. Regarding the production method of a paste-like acidic oil-in-water emulsion having physical properties, in detail, a paste-like acidic oil-in-water emulsion that can be used for foods such as sour cream, desserts, spreads, various filling agents, etc. Concerning methods of manufacturing things. [Technical Background and Explanation of Prior Art] The “solid fat ratio” of oils and fats in this specification is based on 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, p. 328 (1978)], and the average particle size of oil and fat particles is measured using a centrifugal automatic particle size distribution analyzer (Horiba, Ltd. (CAPA)). 500 model)] was used to measure the particle size distribution of fat globules in the emulsion with a particle size range of 0.3 to 3.3μ at a centrifugal speed of 5000 rpm and a particle spacing of 0.3μ, and the cumulative particle size distribution was 50%.
This is the particle size when it reaches . Conventionally, pasty foods such as sour cream,
In order to maintain its shape, it requires a certain amount of solid content, and in low-fat foods, gelling agents such as gelatin, starch, and its processed products are used to retain moisture and maintain firmness. have been used, but have not been able to maintain sufficient hardness and stability. No practical method other than increasing the amount of stabilizer has yet been developed to maintain the necessary hardness and stability. The present inventors have conducted repeated research in order to solve the problems in the conventional methods as described above, and in this research, a combination of types of emulsion stabilizers in the aqueous phase and oil phase,
It was discovered that a hard paste-like acidic oil-in-water emulsion can be obtained in a low-lipid acidic oil-in-water emulsion by adjusting the particle size of the fat globules and the solid fat ratio of the raw material oil. The present invention was arrived at based on the findings. [Object of the Invention and Summary of the Invention] An object of the present invention is to provide a method for producing a paste-like acidic oil-in-water emulsion that has novel physical properties and is suitable for foods or materials thereof. Although it is an acidic oil-in-water emulsion with a low fat content, it has a spreadable solid state,
An object of the present invention is to provide a method for producing a paste-like acidic oil-in-water emulsion that has excellent shape retention and can be used in a wide range of applications with little syneresis. The paste-like acidic oil-in-water emulsion of the present invention is
a) Selected from the group consisting of monoglycerin fatty acid esters with an iodine value of 1 to 90, polyglycerin fatty acid esters with an HLB of 6.0 to 9.5, and mixtures thereof, to fats and oils with a solid fat ratio of 45% (weight) or more at 10 ° C. The amount of emulsifier to be added to the oil phase component is 3 to 3.
b) 10 or more of
HLB polyglycerol fatty acid ester in an amount of 1.0 to 5.0% (weight) based on the water phase component, acidic substances in an amount of 0.1 to 1.0% (weight) based on the water phase component, and sugars as the water phase component. 15~
c) adding and dissolving each in an amount of 65% (by weight) to prepare an aqueous phase component; , 10-30% (by weight) in the final product
and d pre-emulsifying, homogenizing and quenching the resulting mixture, thereby increasing the average particle size of the fat globules of the acidic oil-in-water emulsion. Manufactured by adjusting the thickness to 0.7μ or less. [Specific description of the invention] The acidic oil-in-water emulsion of the present invention comprises an oil phase component consisting of an emulsifier and an oil with a solid fat ratio of 45% (weight) or more at 10°C, and a polyglycerin fatty acid with an HLB of 10 or more. It consists of an aqueous phase component containing an ester, an acidic substance, and a saccharide, and is produced by the method detailed below. The amount of oil phase components contained in the final product in an amount of at least 10% (by weight)
An emulsifier in the amount of 15% (by weight) is added to the fat and oil, the resulting mixture is heated and dissolved 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 90% (by weight) or less
polyglycerol fatty acid esters of 10 or more HLB in an amount of 1.0-5.0% (by weight), acidic substances in an amount of 0.1-1.0% (by weight) of the aqueous phase, and 15-65% (by weight) of the aqueous phase. The sugars are added and the resulting mixture is heated with stirring to dissolve and prepare the aqueous phase component, maintaining the aqueous phase component at a temperature of 70-80°C. In preparing the aqueous phase component, commercially available pigments, taste substances, medicinal substances, and the like can be dissolved in water if necessary. The above-mentioned oil phase component is added to this aqueous phase component, the resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring using a super mixer), and after sterilization if necessary, the pre-emulsified liquid is heated to 70 to 80°C. The acidic oil-in-water emulsion is homogenized using a high-pressure homogenizer at a temperature and high pressure (for example, 200-900 Kg/cm ² ) to adjust the average particle size of fat globules of the acidic oil-in-water emulsion to 0.7 μm or less. The homogenized mixture is rapidly cooled to 10° C. to obtain a pasty acidic oil-in-water emulsion. The fats and oils used in the present invention contain 45% (by weight) or more of
Any fat or oil can be used as long as it has a solid fat ratio at 10°C. For example, ordinary edible animal and vegetable oils, hydrogenated oils, fractionated oils, transesterified oils, etc. that have been subjected to chemical and/or physical treatments, or mixed oils and fats thereof can also be used. The solid-fat ratio of fats and oils 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, p. 328 (1978)]. 10 or more HLBs used in the preparation of the aqueous phase component of the pasty acidic oil-in-water emulsion of the present invention
The polyglycerol fatty acid ester has an HLB of 10
Any of the above-mentioned emulsifiers that are commonly used as emulsifiers can be used, including decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, Decaglycerin monostearate, decaglycerin monooleate,
Selected from the group consisting of decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate and mixtures thereof. It is preferable to use those that are The acidic substances used in the preparation of the aqueous phase component of the pasty acidic oil-in-water emulsion of the present invention include citric acid, gluconic acid, acetic acid, glacial acetic acid, tartaric acid, carbon dioxide, lactic acid, fumaric acid, malic acid, phosphoric acid,
It is preferred to use ascorbic acid and those selected from the group consisting of fruit juices, edible vinegars, fermented milks and mixtures thereof containing said acidic substances. The sugars used in the preparation of the aqueous phase component of the pasty acidic oil-in-water emulsion of the present invention include sucrose,
Preferably, one selected from the group consisting of lactose, fructose, maltose, glycose, liquid sugar, invert sugar and mixtures thereof is used. The emulsifiers used in the preparation of the oil phase component of the pasty acidic oil-in-water emulsion of the present invention include monoglycerin fatty acid esters having an iodine value of 1 to 90;
The emulsifier is selected from the group consisting of polyglycerin fatty acid esters having an HLB of 6.0 to 9.5 and mixtures thereof. Any polyglycerin fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable to use one with an HLB of 6.0 to 9.5.
For example, from the group consisting of decaglycerin trioleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin tristearate, tetraglycerin monostearate, tetraglycerin monooleate and mixtures thereof. Preferably, it is selected. Any monoglycerin fatty acid ester that is normally used as an emulsifier can be used, but
It is preferable that the iodine number is 1 to 90, and for example, it is preferably selected from the group consisting of glycerin monostearate, glycerin monooleate, and mixtures thereof. The paste-like acidic oil-in-water emulsion of the present invention is
Although it is an acidic oil-in-water emulsion with a low oil content, it has novel physical properties such as a spreadable solid state, excellent shape retention, and little syneresis. It can be used in foods such as , desserts, spreads, and various fillings, or as an ingredient thereof. 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 a range of oil phase contents of acidic 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. Acidic 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 oil and fat content should be adjusted to 5 to 35% as above.
(weight) is different from Example 1. (2) Test method 2-1 Measurement of apparent hardness After storing the sample prepared above at a cold temperature for 24 hours, it was determined by scooping it with a spoon. The criteria for evaluation were as follows. Good: Good spreadability, shape retention, solid shape, and no fluidity. Poor: The tissue is soft, has no shape retention, and is fluid. 2-2 Measurement of water retention Prepare a sample into a rectangular shape with a length and width of 2 cm and a height of 1 cm, place it in a shear dish, and leave it at room temperature (25°C, humidity 60%) for 8 hours. The tissue was left to stand and the condition of the tissue and the degree of syneresis were observed and determined. Good: No tissue changes (increase or decrease in hardness) or syneresis. Poor: There are tissue changes and syneresis. 203 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)] at 5000 rpm and a particle spacing of 0.3μ. The particle size distribution of fat globules with a particle size in the range of 0.3 to 3.3μ was measured under the following conditions, 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.

[Table] When the oil phase content in the sample was 10% (by weight) or more, the apparent hardness was good and the water retention was also good. However, when the oil phase content is less than 10% (by weight),
The apparent hardness was poor and the water retention was also poor. Furthermore, in samples with an oil phase content of more than 30% (by weight), the hardness increases and sour oil without losing its spreadability.
It is not suitable for products such as creams and desserts. Test Example 2 A test was conducted on the amount of emulsifier used in the aqueous phase of an acidic oil-in-water emulsion. (1) Preparation of samples Acidic oil-in-water emulsions were prepared in the same manner as in Example 1, except that the amount of decaglycerin monolaurate (HLB: 15.5, manufactured by Nikko Chemicals) was changed as shown in Table 2. . However, the difference from Example 1 is that the amount of decaglycerol monolaurate was changed. (2) Test method The apparent hardness, water retention, and average particle size of fat globules of the acidic 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 aqueous phase of acidic oil-in-water emulsions is 1.0 to 5.0% (by weight)
Within this range, the apparent hardness was good, the water retention was also good, and a spreadable solid state was exhibited.
However, samples in which the amount of decaglycerol monolaurate used in the aqueous phase was less than 1.0% (by weight) and 5.0% (by weight)
% (by weight) had poor apparent hardness and poor water retention. A similar test was conducted by changing the oil phase content of the acidic oil-in-water emulsion and the type of polyglycerin fatty acid ester of 10 or more HLB used in the water phase of the acidic oil-in-water emulsion to the following substances. However, similar results were obtained in both cases. The 10 or more HLB 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 amount of acidic substance used in the aqueous phase of an acidic oil-in-water emulsion. (1) Preparation of sample Acidic oil-in-water was prepared in the same manner as in Example 1, using citric acid as the acidic substance and changing the amount of citric acid (Wako Pure Chemical Industries, Ltd.: food additive) as shown in Table 3. A type emulsion was prepared. However, the difference from Example 1 is that the amount of citric acid was changed. (2) Test method The apparent hardness, water retention, and average particle size of fat globules of the acidic 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 the amount of citric acid used in the aqueous phase of the acidic oil-in-water emulsion is in the range of 0.1 to 1.0% (by weight), the apparent hardness is good, the water retention is good, and the product has good spreadability. It showed a solid state. However, samples where the amount of citric acid used in the aqueous phase is less than 0.1% (by weight) and
Samples containing 1.1% (weight) or more had poor apparent hardness. Oil content of acidic oil-in-water emulsion, 10 or more
Similar tests were conducted by changing the type and amount of polyglycerol fatty acid ester in HLB and the type of acidic substance used in the aqueous phase of the acidic oil-in-water emulsion, but similar results were obtained in each case. Ta. Test Example 4 A test was conducted regarding the amount of sugar used in the aqueous phase of an acidic oil-in-water emulsion. (1) Preparation of Samples Acidic oil-in-water emulsions were prepared in the same manner as in Example 1, using sucrose as the sugar and varying the amount of sucrose as shown in Table 4. However, the difference from Example 1 is that the amount of sucrose was changed. (2) Test method The apparent hardness, water retention, and average particle size of fat globules of the acidic 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] When the amount of sucrose used in the aqueous phase of the acidic oil-in-water emulsion is in the range of 15 to 65% (by weight), the apparent hardness is good, the water retention is good, and the solid is spreadable. Indicated the condition. However, samples where the amount of sucrose used in the aqueous phase is less than 15% (by weight) and 65% (by weight)
Samples exceeding 10% had poor apparent hardness and water retention. Oil content of acidic oil-in-water emulsion, 10 or more
Similar tests were conducted by changing the type and amount of polyglycerol fatty acid ester in HLB and the type of sugar, but similar results were obtained in each case. Test Example 5 A test was conducted regarding the type of emulsifier used in the oil phase of an acidic oil-in-water emulsion. (1) Preparation of sample An acidic oil-in-water emulsion was prepared in the same manner as in Example 1 using the emulsifier shown in Table 5. In Table 5, glycerin monooleate and glycerin monostearate are manufactured by Kao Corporation.
Decaglycerin pentastearate, tetraglycerin monooleate, tetraglycerin monostearate, decaglycerin trioleate, decaglycerin tristearate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, and decaglycerin Monostearate manufactured by Nikko Chemicals was used. (2) Test method The apparent hardness, water retention, and average particle size of fat globules of the acidic oil-in-water emulsifier were measured in the same manner as in Test Example 1. (3) Test results The test results were as shown in Table 5.

[Table] When monoglycerol fatty acid esters with an iodine value of 1 to 90 and polyglycerol fatty acid esters with an HLB of 6.0 to 9.5 are used as emulsifiers in the oil phase of acidic oil-in-water emulsions, the apparent hardness is good. It also had a solid state with good water retention and spreadability. Similar tests were conducted by changing the content of the oil phase of the acidic oil-in-water emulsion and the types and amounts of polyglycerol fatty acid esters of 10 or more HLB used in the water phase of the acidic oil-in-water emulsion. Similar results were obtained in the case of Test Example 6 A test was conducted on the amount of emulsifier used in the oil phase of an acidic oil-in-water emulsion. (1) Preparation of samples As shown in Table 6, the amount of monoglycerin fatty acid ester (iodine value: 90, manufactured by Kao Corporation) was varied.
An acidic oil-in-water emulsion was prepared in the same manner as in Example 1. However, the difference from Example 1 is that the amount of monoglycerin fatty acid ester was changed. (2) Test method The apparent hardness, water retention, and average particle size of fat globules of the acidic 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 6.

【table】

[Table] (Note) The * in Table 6 indicates that measurement was not possible due to the liquid state.
Monoglycerin fatty acid ester (iodine value:
When the amount of 90) was 3% (by weight) or more, the apparent hardness was good, the water retention was also good, and a solid state with spreadability was exhibited. However, the amount of monoglycerin fatty acid ester (iodine value: 90) in fats and oils is
If it exceeds 15% (by weight), the taste of the acidic oil-in-water emulsion will be poor, and the emulsifier's characteristic odor will remain.
It was not desirable as a product. Oil phase content of acidic oil-in-water emulsions, type and amount of polyglycerin fatty acid esters with HLB of 10 or more used in the aqueous phase of acidic oil-in-water emulsions, and emulsifiers used in the oil phase of acidic oil-in-water emulsions. A similar test was conducted with different types of materials, but similar results were obtained in each case. Test Example 7 A test was conducted on the solid fat ratio of the oil used to prepare an acidic oil-in-water emulsion. (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.), and as shown in Table 7, 10
Fats and oils having a solid fat ratio of 35 to 67% (weight) at °C were prepared, and using these fats and oils, an acidic oil-in-water emulsion was prepared in the same manner as in Example 1. However, the difference from Example 1 is that the solid fat ratio of the oil and fat was changed. (2) Test method The apparent hardness, water retention, and average particle size of fat globules of the acidic 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 7.

〔Effect of the invention〕

The paste-like acidic oil-in-water emulsion of the present invention is
Although it is an acidic oil-in-water emulsion with a low fat/oil content, it has novel physical properties such as a spreadable solid state, excellent shape retention, and little syneresis.

Claims (1)

[Scope of Claims] 1 a) A monoglycerol fatty acid ester with an iodine value of 1 to 90, a polyglycerin fatty acid ester with an HLB of 6.0 to 9.5, and the like in a solid fat ratio of 45% (weight) or more at 10°C. Adding and dissolving an emulsifier selected from the group consisting of a mixture of 3 to 15% (by weight) of an emulsifier to the oil phase component to prepare an oil phase component; b) a mixture of 10 or more HLBs; 1.0-5.0% (weight) of polyglycerin fatty acid ester based on the water phase component
of the acidic substance to the aqueous phase components in an amount of
adding and dissolving sugars in an amount of 0.1 to 1.0% (by weight) and sugars in an amount of 15 to 65% (by weight) relative to the aqueous phase component, respectively; c) in the final product; 70-90% (by weight) of said aqueous phase components in the final product.
mixing said oil phase components in amounts comprised in an amount of 10-30% (by weight), and d) pre-emulsifying and homogenizing the resulting mixture;
1. A method for producing a paste-like acidic oil-in-water emulsion, comprising: rapidly cooling the acidic oil-in-water emulsion, thereby adjusting the average particle size of fat globules in the acidic oil-in-water emulsion to 0.7μ or less. 2 Polyglycerin fatty acid esters of 10 or more HLBs include decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, and hexaglycerin monolaurate. selected from the group consisting of stearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate and mixtures thereof. A method for producing a paste-like acidic oil-in-water emulsion according to claim 1. 3 Polyglycerin fatty acid esters with HLB of 6.0 to 9.5 include decaglycerin trioleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin tristearate, tetraglycerin monostearate, and tetraglycerin. Production of a paste-like acidic oil-in-water emulsion according to any one of claims 1 to 2, characterized in that it is selected from the group consisting of monooleates and mixtures thereof. Law. 4. The monoglycerin fatty acid ester having an iodine value of 1 to 90 is selected from the group consisting of glycerin monostearate, glycerin monooleate, and mixtures thereof. 4. A method for producing a paste-like acidic oil-in-water emulsion according to any one of Item 3. 5 Acidic substances include citric acid, gluconic acid, acetic acid,
Glacial acetic acid, tartaric acid, carbon dioxide, lactic acid, fumaric acid,
Claim 1, characterized in that the product is selected from the group consisting of malic acid, phosphoric acid, ascorbic acid, and fruit juices containing the acidic substances, edible vinegar, fermented milk, and mixtures thereof. A method for producing a paste-like acidic oil-in-water emulsion according to any one of items 1 to 4.