JPH0795922B2 - High moisture water-in-water type emulsion oil composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application] The present invention relates to a high water-in-water oil-in-water emulsified oil composition. That is, it relates to a water-in-oil emulsified oil / fat composition having a particularly high water content of 70 to 80% by weight as an aqueous phase.

[Conventional technology]

In recent years, as dietary habits have improved and consumption of meat and processed foods and dairy products has increased, obesity and adult diseases due to lack of exercise and overnutrition have increased, and as the aging society advances, the calorie of food Interest is increasing.

Therefore, there is an increasing demand for margarines having fewer calories than the conventional ones. However, in low-calorie high-moisture margarine, the proportion of the aqueous phase, which is generally the disperse phase, is relatively high, and the higher the proportion, the higher the proportion of water phase from the W / O type (oil water injection type) There is always an inherent drawback that phase inversion to / W type (oil-in-water type) or separation of oil phase or water phase is likely to occur. Especially in high water-in-oil type water-in-oil emulsified oil and fat compositions in which the oil phase is 40% by weight or less and the water phase is 60% by weight or more, W / O type emulsification is caused by changes in mechanical force and temperature conditions. Invert to mold emulsification. In other words, changing the stirring force, continuing the stirring for a little longer, or raising the temperature will easily cause phase inversion, and the physical properties will be completely changed.

For the purpose of solving these problems, it has been proposed to use various emulsifiers, for example, sucrose fatty acid ester (Japanese Patent Publication No. 56-10014), polyglycerin condensed ricinoleic acid ester and fatty acid monoglyceride. Combination of saturated fatty acid esters (JP-A-58-17)
No. 0432), a combination of polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester having a degree of polymerization of 7 or more (JP-A-58-198243), polyglycerin condensed ricinoleic acid ester and sorbitan unsaturated fatty acid ester and / or sucrose. Combination of fatty acid esters (JP-A-59)
-130526) is known to be used as an emulsifier.

[Problems to be solved by the invention]

However, even the above method has not yet been able to eliminate the above-mentioned drawbacks.

That is, when the sucrose ester of HLB1 to 4 of JP-B-56-10014 is used as an emulsifier, no particular problem is observed with the emulsifier in the pre-emulsification stage, but the emulsification is destroyed by the conditions at the time of quenching and kneading, or water drops There is water separation that seems to be due to unification. In addition, JP-A-59-170432 and JP-A-58-170432
In 198243 and JP-A-59-130526, both use polyglycerin-condensed ricinoleic acid ester as an emulsifier, but in any case, some separation was observed in the pre-emulsification stage of the water phase and the oil phase, and At the stage where it is rapidly cooled and kneaded or when it is stored as a product, syneresis is observed as in the above-mentioned reference. Further, only by using these emulsifiers, it is not possible to prevent the phase inversion of the water-in-oil type emulsified oil / fat composition having a particularly high water content into the oil-in-water type emulsion.

[Means for solving problems]

The present inventors, as a result of studies to eliminate the above drawbacks,
20-30% by weight of oil phase based on edible oil and fat and 70-80 water phase
A high-moisture oil-in-water emulsified oil / fat composition obtained by emulsifying the polyglycerin condensed ricinoleic acid ester
The emulsified oil / fat composition produced by using 0.1 to 5.5% by weight and 0.1 to 4.5% by weight of polyglycerin unsaturated fatty acid ester having a degree of polymerization of polyglycerin of 6 or less as an emulsifier is the same as the conventional emulsified oil / fat composition. Finding that stable high water-in-oil type water-in-oil emulsified oil / fat composition can be obtained without showing a defect and by a conventional manufacturing method such as margarine, without using a special manufacturing apparatus or manufacturing method as in the past. Thus, the present invention was completed.

The present invention will be described in detail below.

The present invention relates to a high water-in-oil water-in-oil emulsified oil / fat composition composed of 20 to 30% by weight of an oil phase and 70 to 80% by weight of an aqueous phase, wherein 0.1 to 5.5% by weight of polyglycerin condensed ricinoleic acid ester and polyglycerin are used. It is characterized in that it is emulsified with an emulsifier consisting of 0.1 to 4.5% by weight of unsaturated fatty acid ester.

Examples of fats and oils used in the present invention include soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, corn oil, safflower oil, peanut oil, butter oil, lard, beef tallow, fish oil, and other animal and vegetable oils or the like. Examples thereof include processed fats and oils that have undergone hydrogenation, transesterification, fractionation and the like, and these can be used alone or in combination of two or more.

Polyglycerin condensed ricinoleic acid ester used in the present invention is a known polyglycerin-based emulsifier, obtained by esterifying condensed ricinoleic acid and polyglycerin using castor oil as a raw material, and the degree of glycerin polymerization of polyglycerin. Is 3 to 6, the degree of condensation of condensed ricinoleic acid is 3 to 5, and the ester is a monoester,
A mixture of diesters and triesters is used.

The amount of the polyglycerin condensed ricinoleic acid ester added is 0.1 to 5.5% by weight, preferably 0.2 to 3.0% by weight, based on the total composition.

The polyglycerin unsaturated fatty acid ester used in the present invention is an unsaturated fatty acid ester of polyglycerin having a degree of polymerization of glycerin of 6 or less. The unsaturated fatty acid constituting the ester may be only unsaturated fatty acid, but it may contain saturated fatty acid, and a fatty acid having an iodine value of 70 or more is preferable. For example oleic acid,
Linoleic acid can be used. Particularly, oleic acid is preferable as the fatty acid constituting the polyglycerin unsaturated fatty acid.

As the polyglycerin unsaturated fatty acid ester, those having an HLB of 12 or less are used, and those having an HLB of 7 or less are particularly preferable.

The polyglycerin that constitutes the polyglycerin unsaturated fatty acid ester has a degree of polymerization of 6 or less. However, when a polyglycerin having a degree of polymerization of 7 or more is used, if the polyglycerin unsaturated fatty acid ester is hydrophilic, it is rapidly cooled. After plasticization and storage as a product, the emulsion stability is poor and separation occurs. Further, the lipophilic polyglycerin unsaturated fatty acid ester has a problem that the aqueous phase is separated during storage after commercialization, and the degree of polymerization is preferably 2 to 6. The degree of polymerization described here can be determined by gas chromatography and hydroxyl number, but some components are not identified.
It includes an error of around%.

The amount of the polyglycerin unsaturated fatty acid ester added is
It is usually 0.1 to 4.5% by weight, preferably 0.2 to 2.5% by weight. Further, each of the above emulsifiers can be added to either one of the water phase and the oil phase, or both phases.

The emulsifier used in the present invention, the polyglycerin condensed ricinoleic acid ester, and the polyglycerin unsaturated fatty acid ester as an essential component, when using each alone as an emulsifier of the high water-in-water oil-in-water emulsion composition, I can't eliminate the drawbacks I did.

That is, polyglycerin condensed ricinoleic acid ester alone maintains the emulsion stability when using a fat and oil that is liquid at room temperature, but when solid fat is included, the emulsion is destroyed and the aqueous and oil phases are separated depending on the production conditions. There are some drawbacks such as

If the amount of polyglycerin condensed ricinoleic acid ester added is less than 0.1% by weight, the emulsification cannot be performed as desired, and the oil phase and the aqueous phase are immediately separated. If it exceeds 5.5% by weight, the emulsification can be performed and the emulsion stability is improved. Although it is good, it is not preferable because the flavor of the flavor component does not come out when added and the flavor of the emulsifier is imparted.

On the other hand, the use of only the polyglycerin unsaturated fatty acid ester has the drawbacks that the emulsifying property is unstable and the phase inversion from oil-in-oil type to oil-in-water type is likely to occur.

The amount of polyglycerin unsaturated fatty acid ester added is 0.1
If it is less than wt%, the emulsifying property is insufficient and separation easily occurs,
When it exceeds 4.5% by weight, the emulsion stability is improved and good, but the flavor is reduced as in the case of polyglycerin condensed ricinoleic acid ester, which is not preferable as a product.

Both of them are used together by compensating for the drawbacks of both, but the total amount of both is 0.2% by weight.
If it is less, the emulsion stability becomes poor, while if the addition amount is more than 10.0% by weight, defects such as poor flavor due to the effect of the emulsifier, or difficulty in producing the flavor of the aqueous phase are observed. No further improvement in performance is observed with further addition.

The high-moisture water-in-oil emulsifier composition according to the present invention, depending on the purpose, may include polysaccharides, animal and vegetable proteins, dairy products, starches and modified starches, flavoring agents, and flavoring agents as auxiliary components of the water phase and oil phase. Fragrance,
There is no problem in using sugar, salt or the like.

As the emulsifier, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be used in combination. Further, an acidulant such as citric acid or a buffering agent such as phosphate may be used.

The production method of the present invention may be any commonly used production method of margarine or the like. An example is shown below.

An oil phase additive is added to the raw material fat to form an oil phase. An aqueous phase additive is added to water to prepare an aqueous phase. In some cases,
Emulsifier in the water phase, or in the oil phase polysaccharides, animal and plant proteins,
There is no particular problem in adding starch and modified starch.

Then, the temperature of the oil phase is adjusted to 50 to 60 ° C., and the aqueous phase at the same temperature is added to the oil phase while stirring to obtain a preliminary emulsion. This emulsion is rapidly cooled and plasticized by a quenching cooler such as a botter to obtain a high water-in-oil water-in-water emulsion composition.

〔Example〕

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples.

Table 1 shows the compositions of Examples 1 and 2 and Comparative Examples 1 to 9.
A high-moisture water-in-oil emulsified oil / fat composition having this composition was obtained as follows.

The oil and fat and the emulsifier were put in a mixing tank, heated to around 60 ° C., and uniformly dissolved to prepare an oil phase. The skim milk powder was dissolved in another tank and then sterilized to prepare an aqueous phase. The water phase was added to the oil phase at almost the same temperature as the oil phase and stirred to obtain a water-in-oil emulsion (preliminary emulsion). This was rapidly cooled and plasticized by a botter to obtain a product. About the obtained emulsified oil and fat composition, the emulsion stability and the state and viscosity by the phase inversion test of the preliminary emulsion before passing through the botter, and the emulsion stability of the emulsified oil and fat composition after passing through the botter and the product after 2 days were measured. The results are shown in Table 2.

The injection stability and phase inversion test were evaluated by the following methods.

i) Emulsion stability of pre-emulsion: After stirring and stirring, a sample was taken from the emulsification tank into a beaker and left at 50 ° C for 5 minutes, and the state was evaluated according to the following criteria.

A: Evenly emulsified B: Slightly separated C: Clear separation is observed ii) Emulsion stability of the composition after passing through the votator: The emulsified oil composition immediately after rapid cooling plasticization is put into a beaker from the botter outlet. After collection, the state after standing still at 20 ° C. for 30 minutes was measured according to the following criteria. Further, the product after 2 days at 20 ° C. was measured by the same standard.

A: No separation B: Slight separation C: Significant separation iii) Phase inversion test: The above pre-emulsion was stirred with a homomixer at 60 ° C. under 3000 rpm for 10 minutes. After standing, the emulsified state was visually observed, and the viscosity was measured using a B-type viscometer to determine the phase inversion state. The condition was judged according to the following criteria.

A: Emulsion is yellowish, viscous and loosely flowing B: Emulsion is slightly whitish and more fluid C: Emulsion is white, less viscous and liquid iv) Judgment result: When the water phase portion was 70% or more as in Examples 1 and 2, and polyglycerin condensed ricinoleic acid ester (hereinafter referred to as "CR-310") and polyglycerin oleic acid ester were combined. In that case, no separation of the aqueous and oil phases was observed and no phase inversion occurred. Especially PO-
When used together with 500, the emulsion stability was excellent and the product was very smooth and glossy.

When CR-310 and a polyglycerin saturated fatty acid ester were combined as in Comparative Examples 1 and 2, some non-uniformity was already observed in the pre-emulsification stage, and some separation was observed immediately after the rapid plasticization. In the phase inversion test, the state became whitish, the viscosity decreased, and some phase inversion occurred in the O / W type.

Comparative Examples 3 and 4 are examples in which CR-310 and a polyglycerin oleic acid ester having a glycerin polymerization degree of 10 are used in combination, but the preliminary emulsification is good, but the emulsion stability decreases after the sudden plasticization. Although the phase inversion test is in a relatively good state, the phase inversion tends to occur when the viscosity tends to decrease.

Comparative Example 5 is a case where the amount of PO-310 is small, but the emulsion stability also decreases after the rapid plasticization, and it is not bad even in the phase inversion test,
It is slightly in phase.

Comparative Example 6 is a case where only CR-310 was used, but the emulsion stability was poor and phase inversion occurred.

Comparative Examples 7 and 8 are examples in which CR-310 was used in combination with monoglyceride, but the emulsion stability was poor and the phase inversion occurred completely.

In Comparative Example 9, the oil phase was 10%, but phase inversion occurred in the preliminary emulsification stage, rapid plasticization was impossible, and phase inversion test still occurred.

〔The invention's effect〕

As described above, the high-moisture water-in-water emulsified oil / fat composition of the present invention has an oil phase of 20 to 30% by weight and an aqueous phase of 70 to 80% by weight, and emulsifies the aqueous phase in the oil phase. At this time, polyglycerin-condensed ricinolenic acid ester as an emulsifier and polyglycerin unsaturated fatty acid ester having a glycerin polymerization degree of 6 or less are each used in a specific amount, but by combining both, conventional polyglycerin-condensed ricinolein is used. Emulsion stability in pre-emulsification before rapid plasticization in the case of combining acid ester and other emulsifier is improved, at the same time good emulsion stability in the rapid plasticization process, and phase inversion or emulsion destruction does not occur. , A product with extremely high emulsion stability is obtained, and the emulsion stability during storage is also excellent. The high water-in-water oil-in-water emulsified fat composition of the present invention has a low fat content,
A low calorie product can be obtained by using it as a spread for bread eating and cooking, and as an emulsifying oil composition for kneading confectionery, and has the effect of preventing obesity and adult diseases by eating it. .

Claims (1)

[Claims] 1. An oil phase based on edible oil and fat 20 to 30% by weight
In a high water-in-oil water-in-water emulsified oil / fat composition obtained by emulsifying 70% to 80% by weight of a water phase based on water with water, in the composition, polyglycerin condensed ricinoleic acid ester as an emulsifier 0.1 to 5.5% by weight And 0.1 to 4.5% by weight of polyglycerin unsaturated fatty acid ester, and the degree of polymerization of glycerin constituting the polyglycerin unsaturated fatty acid ester is 6 or less, a high water-in-oil type water-in-oil emulsified oil and fat composition.