JP3438745B2 - DHA-containing multi-phase emulsion type fat composition - Google Patents
DHA-containing multi-phase emulsion type fat compositionInfo
- Publication number
- JP3438745B2 JP3438745B2 JP14545694A JP14545694A JP3438745B2 JP 3438745 B2 JP3438745 B2 JP 3438745B2 JP 14545694 A JP14545694 A JP 14545694A JP 14545694 A JP14545694 A JP 14545694A JP 3438745 B2 JP3438745 B2 JP 3438745B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- dha
- phase
- emulsion
- phase part
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ドコサヘキサエン酸
（以下、ＤＨＡという）を含有する、風味良好な汎用マ
ーガリンに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a general-purpose margarine containing docosahexaenoic acid (hereinafter referred to as DHA) and having a good flavor.
【０００２】[0002]
【従来の技術】近年、油脂の栄養生理学的研究の進歩に
伴い、高度不飽和脂肪酸の有用性が確認されてきてい
る。特にＤＨＡに関する栄養学的見知からの評価は高
く、また、多くの消費者に機能性食品として認識される
ものとなってきている。この動向は、食品市場でも明確
であり、ＤＨＡを添加することにより強化した食品、例
えば、魚肉缶詰、飲料、健康食品などが販売されてお
り、さらに、一般食品への応用が期待されてきており、
製菓製パン分野で応用する上で、マーガリンのような、
通常使用しやすい形態が求められている。しかし、ＤＨ
Ａのような二重結合を多く含む脂肪酸は、非常に酸化さ
れやすく、風味および呈味の劣化が顕著であり、食品に
適さない異味異臭を発しやすい。このようなＤＨＡを含
む油脂を使用して、通常のマーガリンを製造する場合、
すなわち、６０〜８０℃に加熱した油相部に６０〜８０
℃に加熱した水相部を混合、乳化させ、急冷捏和装置で
可塑化する方法において、油相部にＤＨＡを含んでいる
ため、製造工程中に熱がかかり、ＤＨＡが空気に直接接
触するなどの要因によりＤＨＡの酸化が進み、マーガリ
ンの風味および呈味に著しい悪影響を与える。また、マ
ーガリン保存中にさらに風味は劣化し、ＤＨＡを含まな
い一般のマーガリンが、３か月から６か月の賞味期間を
有するのに比べ、ＤＨＡを含むマーガリンは、３週間か
ら１か月で異味異臭を発するように保存性が著しく低
い。さらに、マーガリンを加熱することによって風味お
よび呈味の劣化が大きく進むため、マーガリンの汎用性
が失われてしまう。2. Description of the Related Art In recent years, the usefulness of highly unsaturated fatty acids has been confirmed with the progress of nutritional and physiological studies on fats and oils. In particular, DHA has been highly evaluated based on nutritional knowledge, and has been recognized as a functional food by many consumers. This trend is also clear in the food market, and foods strengthened by adding DHA, such as canned fish meat, beverages, and health foods, are on sale, and further application to general foods is expected. ,
When applied in the field of confectionery and baking, like margarine,
A form that is easy to use is usually required. But DH
A fatty acid containing a large amount of double bonds such as A is very likely to be oxidized, the flavor and taste are significantly deteriorated, and a off-flavor that is not suitable for food is likely to be emitted. When using a fat or oil containing such DHA to produce ordinary margarine,
That is, 60 to 80 is added to the oil phase portion heated to 60 to 80 ° C.
In the method of mixing and emulsifying the water phase part heated to ℃, and plasticizing with a quenching kneading device, since the oil phase part contains DHA, heat is applied during the manufacturing process and the DHA comes into direct contact with air. Oxidation of DHA progresses due to factors such as the above, and exerts a markedly adverse effect on the flavor and taste of margarine. In addition, the flavor deteriorates further during storage of margarine, and compared to general margarines that do not contain DHA, which have a shelf life of 3 to 6 months, margarine that contains DHA takes 3 to 1 month. The shelf life is extremely low as it gives off a strange taste and odor. Furthermore, heating the margarine greatly deteriorates the flavor and taste, and the versatility of the margarine is lost.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、上記のよう
な問題を解決するため、ＤＨＡによる風味および呈味の
劣化防止を目的として、ＤＨＡを含有する油脂を油相と
した水中油型（以下、Ｏ／Ｗ型という）乳化液を、安定
な状態で油相中に乳化分散させた油中水中油型（以下、
Ｏ／Ｗ／Ｏ型という）の乳化構造を持つ多相エマルジョ
ン油脂組成物を開発することを目的としてなされたもの
である。SUMMARY OF THE INVENTION In order to solve the above problems, the present invention aims to prevent the deterioration of the flavor and taste due to DHA. Hereinafter, an oil-in-water type (hereinafter, referred to as “O / W type”) obtained by emulsion-dispersing an emulsion in a stable state
It was made for the purpose of developing a multiphase emulsion oil / fat composition having an emulsified structure (O / W / O type).
【０００４】[0004]
【課題を解決するための手段】本発明者らは、ＤＨＡを
最内相の油相部に含有させたＯ／Ｗ／Ｏ型の多相エマル
ジョン油脂組成物とすることにより、ＤＨＡの臭味の劣
化に由来する油脂組成物の風味および呈味の劣化が防止
できることを見いだし、この知見に基づいて本発明を完
成するに至った。すなわち、本発明は、
（１）ＤＨＡを含有する油脂に乳化剤を溶解した内部油
相部と、乳化剤を含有する水相部とを乳化させて得た水
中油型乳化液を、油脂に乳化剤を溶解した外部油相部と
混合乳化してなる油中水中油型の乳化構造を持つ多相エ
マルジョン型油脂組成物であって、ＤＨＡを含有する油
相部に対して乳化剤として、ＨＬＢ値１〜６のグリセリ
ン脂肪酸エステル又はＨＬＢ値１〜６の蔗糖脂肪酸エス
テルを単独にあるいは混合して０.１〜１０重量％添加
することにより調製した内部油相部及び水相部に対して
乳化剤として、ＨＬＢ値１１〜１５のグリセリン脂肪酸
エステル又はＨＬＢ値１１〜１５の蔗糖脂肪酸エステル
を単独にあるいは混合して０.１〜１５重量％並びにガ
ム質を０〜８重量％添加した水相部を使用することを特
徴とするＤＨＡ含有多相エマルジョン型油脂組成物、及
び、
（２）水相部にガム質及び／又は呈味素材を含有するこ
とを特徴とする第１項記載のＤＨＡ含有多相エマルジョ
ン型油脂組成物、を提供するものである。Means for Solving the Problems The present inventors have proposed an O / W / O type multi-phase emulsion oil / fat composition containing DHA in the oil phase portion of the innermost phase to obtain the odor of DHA. It was found that the deterioration of the flavor and taste of the oil / fat composition resulting from the above deterioration can be prevented, and the present invention has been completed based on this finding. That is, the present invention provides (1) an oil-in-water emulsion obtained by emulsifying an internal oil phase part obtained by dissolving an emulsifier in a fat or oil containing DHA, and an aqueous phase part containing an emulsifier, A multiphase oil with an oil-in-oil type emulsion structure formed by mixing and emulsifying with a dissolved external oil phase.
Marjoon type oil and fat composition, oil containing DHA
Glycerol with an HLB value of 1 to 6 as an emulsifier for the phase part
Fatty acid ester or sucrose fatty acid ester with HLB value 1-6
Addition of 0.1-10% by weight of Ter
For the internal oil phase and water phase prepared by
Glycerin fatty acid having an HLB value of 11 to 15 as an emulsifier
Ester or sucrose fatty acid ester having HLB value of 11 to 15
Singly or in a mixture of 0.1 to 15% by weight and
It is special to use the water phase part with 0 to 8 wt%
DHA-containing multiphase emulsion type oil or fat composition according to symptoms, and, (2) DHA-containing multiphase emulsion fat of paragraph 1, wherein the containing gum and / or taste materials in aqueous phase A composition is provided.
【０００５】以下、本発明を詳細に説明する。本発明組
成物において、内部油相部に用いる油脂は、ＤＨＡを含
有するものである。ＤＨＡの濃度に特に制限はなく、Ｄ
ＨＡを含有していて、その他の成分が食用に供されるも
のであれば特に制限なく使用することができる。すなわ
ち、ＤＨＡの他に、α−リノレン酸、エイコサペンタエ
ン酸などの高度不飽和脂肪酸、牛脂、豚脂、魚油、パー
ム油、ナタネ油、大豆油などの天然動植物油脂、及び、
これらの硬化油、エステル交換油、ウィンタリング油な
ど、さらに、トコフェロール、アスコルビン酸などの天
然または合成添加物などを含有するものを使用すること
ができる。これらの成分の含有率には特に制限はなく、
任意に選択することができる。本発明組成物において、
内相となるＯ／Ｗ型乳化液の水相部には、呈味素材、フ
レーバー類などを添加することができる。呈味素材は、
水溶性または、水系物質に均一に分散するもので、食用
として供されるものをさし、例えば、牛乳、脱脂粉乳、
全粉乳、無糖練乳、加糖練乳、発酵乳、カゼインなどの
乳たん白成分や、食塩、砂糖などの糖類、各種のエキス
類、香辛料などを挙げることができる。呈味素材、フレ
ーバー類は、水相部に対して０.０１〜９０重量％とな
るよう添加することが好ましい。呈味素材、フレーバー
類の添加は、風味および呈味の向上、及び乳化安定性の
向上にも効果を有する。さらに、水相部に食用添加物を
添加することも可能である。本発明組成物において、外
部油相部として使用する油脂は、牛脂、豚脂、魚油、パ
ーム油、ナタネ油、大豆油などの天然動植物油脂、及
び、これらの硬化油、エステル交換油、ウィンタリング
油、調製乳脂、乳脂、バターなどであり、これらを単独
又は混合して使用することができる。さらに、酸化防止
を目的としたトコフェロール、着色を目的としたβ−カ
ロチン、風味の向上を目的としたフレーバー類などを添
加することができる。The present invention will be described in detail below. In the composition of the present invention, the oil / fat used in the internal oil phase portion contains DHA. There is no particular limitation on the concentration of DHA, D
As long as it contains HA and other ingredients are edible, it can be used without particular limitation. That is, in addition to DHA, α-linolenic acid, highly unsaturated fatty acids such as eicosapentaenoic acid, beef tallow, lard, fish oil, palm oil, rapeseed oil, soybean oil and other natural animal and vegetable oils, and
These hardened oils, transesterified oils, wintering oils and the like, and those containing natural or synthetic additives such as tocopherol and ascorbic acid can be used. There is no particular limitation on the content rate of these components,
It can be arbitrarily selected. In the composition of the present invention,
To the aqueous phase portion of the O / W type emulsion, which is the internal phase, taste materials, flavors and the like can be added. The taste material is
Water-soluble or one that is uniformly dispersed in a water-based substance, refers to one that is served as food, for example, milk, skim milk powder,
Examples thereof include milk protein components such as whole milk powder, unsweetened condensed milk, sweetened condensed milk, fermented milk and casein, sugars such as salt and sugar, various extracts and spices. It is preferable that the flavoring materials and flavors are added in an amount of 0.01 to 90% by weight based on the aqueous phase portion. Addition of taste materials and flavors is also effective in improving flavor and taste, and improving emulsion stability. Further, it is possible to add an edible additive to the water phase part. In the composition of the present invention, fats and oils used as the external oil phase portion are natural animal and vegetable fats and oils such as beef tallow, lard, fish oil, palm oil, rapeseed oil and soybean oil, and hardened oils thereof, transesterified oils, wintering. Oils, modified milk fats, milk fats, butter, etc. can be used alone or in combination. Further, tocopherol for the purpose of preventing oxidation, β-carotene for the purpose of coloring, flavors and the like for the purpose of improving flavor can be added.
【０００６】本発明組成物において、内相となるＯ／Ｗ
型乳化液は、乳化安定性の高いものでなければならな
い。内相を形成するＯ／Ｗ型乳化液の安定性が低いと、
Ｏ／Ｗ型乳化液が破壊されて、内部油相部のＤＨＡを含
有する油脂が外部油相部に移行し、風味及び呈味が損な
われるので好ましくない。本発明組成物において、内部
油相部には乳化剤として、ＨＬＢ値が１０以下のグリセ
リン脂肪酸エステル又は蔗糖脂肪酸エステルを単独また
は混合して使用し、水相部には乳化剤として、ＨＬＢ値
が８以上のグリセリン脂肪酸エステル又は蔗糖脂肪酸エ
ステルを単独または混合して使用する。内部油相部に使
用するグリセリン脂肪酸エステルとしては、例えば、ク
エン酸モノグリセライド、縮合リシノレイン酸エステル
などを挙げることができる。内部油相部に使用する乳化
剤としては、特にＨＬＢ値が１〜６のものが好ましい。
水相部に使用するグリセリン脂肪酸エステルとしては、
例えば、ポリグリセリン脂肪酸エステル、モノグリセリ
ン脂肪酸エステルなどを挙げることができる。水相部に
使用する乳化剤としては、特にＨＬＢ値１１〜１５のも
のが好ましい。本発明組成物において、水相部にガム質
を添加すると、乳化粒子系が安定化される。水相部に添
加するガム質としては、例えば、カラギーナン、アラビ
アガム、キサンタンガム、ローカストビーンガム、グァ
ガム、トラガントガム、スクレロガム、アラビノガラク
タンなどを挙げることができる。これらのガム質は、単
独にあるいは混合して使用することができる。水相部が
内部油相部と安定なＯ／Ｗ型乳化液を形成し、かつこの
Ｏ／Ｗ型乳化液が外部油相部とさらに安定なＯ／Ｗ／Ｏ
型の多相エマルジョンを形成するためには、水相部の粘
度が１０００センチポイズ以下であることが好ましい。[0006] In the composition of the present invention, O / W as the internal phase
The mold emulsion must have high emulsion stability. When the stability of the O / W type emulsion forming the internal phase is low,
It is not preferable because the O / W type emulsion is destroyed and the oil / fat containing DHA in the internal oil phase part is transferred to the external oil phase part, and the flavor and taste are impaired. In the composition of the present invention, a glycerin fatty acid ester having a HLB value of 10 or less or a sucrose fatty acid ester is used alone or in a mixture as an emulsifier in the internal oil phase portion, and an HLB value of 8 or more is used as an emulsifier in the water phase portion. The glycerin fatty acid ester or the sucrose fatty acid ester is used alone or in combination. Examples of the glycerin fatty acid ester used in the internal oil phase portion include citric acid monoglyceride, condensed ricinoleic acid ester, and the like. As the emulsifier used in the internal oil phase portion, those having an HLB value of 1 to 6 are particularly preferable.
As the glycerin fatty acid ester used in the water phase part,
Examples thereof include polyglycerin fatty acid ester and monoglycerin fatty acid ester. As the emulsifier used in the water phase part, those having an HLB value of 11 to 15 are particularly preferable. In the composition of the present invention, the addition of gum to the aqueous phase portion stabilizes the emulsion particle system. Examples of gums to be added to the water phase portion include carrageenan, gum arabic, xanthan gum, locust bean gum, guar gum, tragacanth gum, sclero gum, and arabinogalactan. These gums can be used alone or as a mixture. The water phase part forms a stable O / W type emulsion with the internal oil phase part, and this O / W type emulsion is more stable O / W / O with the external oil phase part.
In order to form a multi-phase emulsion of the mold, the viscosity of the water phase portion is preferably 1000 centipoise or less.
【０００７】本発明組成物において、外部油相部とＯ／
Ｗ型乳化液を混合乳化することにより、Ｏ／Ｗ／Ｏ型多
相エマルジョンを形成する。安定な多相エマルジョンを
形成するために、外部油相部には乳化剤として、レシチ
ン、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、
ソルビタン脂肪酸エステルなどを単独にまたは混合して
添加する。好ましいグリセリン脂肪酸エステルとして
は、例えば、酢酸、乳酸、クエン酸、酒石酸、コハク酸
などの有機酸モノグリセライド、ポリグリセリン脂肪酸
エステル、モノグリセリン脂肪酸エステルなどを挙げる
ことができる。外部油相部に添加する乳化剤としては、
ＨＬＢ値が１０以下のものを使用することができるが、
特にＨＬＢ値が１〜６の乳化剤が好ましい。本発明組成
物において、内部油相部における乳化剤の含有量は、
０.１〜１０重量％であり、好ましくは０.４〜６重量％
である。内部油相部の乳化剤の含有量が０.１重量％未
満であると、安定な乳化状態が得られず、また、内部油
相部に乳化剤を１０重量％以上添加しても乳化安定性は
向上せず、風味の面で悪影響を及ぼすので好ましくな
い。水相部における乳化剤の含有量は、０.１〜１５重
量％、好ましくは０.５〜１０重量％である。水相部の
乳化剤の含有量が０.１重量％未満では、安定な乳化状
態が得られず、また、水相部に乳化剤を１５重量％以上
添加しても乳化安定性は向上せず、風味の面で悪影響を
及ぼすので好ましくない。水相部におけるガム質の含有
量は、０〜８重量％であることが好ましい。水相部のガ
ム質の含有量が８重量％を越えても乳化安定性は向上せ
ず、かつ食感に悪影響を与えるので好ましくない。In the composition of the present invention, the external oil phase part and O /
An O / W / O type multi-phase emulsion is formed by mixing and emulsifying the W type emulsion. In order to form a stable multi-phase emulsion, lecithin, glycerin fatty acid ester, sucrose fatty acid ester,
Sorbitan fatty acid ester or the like is added alone or in a mixture. Examples of preferable glycerin fatty acid ester include organic acid monoglyceride such as acetic acid, lactic acid, citric acid, tartaric acid, and succinic acid, polyglycerin fatty acid ester, and monoglycerin fatty acid ester. As an emulsifier added to the external oil phase part,
A HLB value of 10 or less can be used,
An emulsifier having an HLB value of 1 to 6 is particularly preferable. In the composition of the present invention, the content of the emulsifier in the internal oil phase part is
0.1 to 10% by weight, preferably 0.4 to 6% by weight
Is. If the content of the emulsifier in the internal oil phase part is less than 0.1% by weight, a stable emulsified state cannot be obtained, and even if 10% by weight or more of the emulsifier is added to the internal oil phase part, the emulsion stability is not improved. It is not preferable because it does not improve and adversely affects the flavor. The content of the emulsifier in the water phase part is 0.1 to 15% by weight, preferably 0.5 to 10% by weight. When the content of the emulsifier in the water phase part is less than 0.1% by weight, a stable emulsified state cannot be obtained, and even if 15% by weight or more of the emulsifier is added to the water phase part, the emulsion stability is not improved. It is not preferable because it adversely affects the flavor. The content of gum in the water phase part is preferably 0 to 8% by weight. If the content of gum in the aqueous phase exceeds 8% by weight, the emulsion stability is not improved and the texture is adversely affected, which is not preferable.
【０００８】本発明組成物において、内相となるＯ／Ｗ
型乳化液は、乳化剤を溶解した内部油相部を１０〜９０
重量％と、乳化剤、ガム質、呈味素材などを溶解、分散
した水相部を１０〜９０重量％との配合比率で乳化する
ことが好ましい。さらに、上記Ｏ／Ｗ型乳化液と最外相
を形成する外部油相部の配合比率は、重量比で１０：２
〜１：４００とすることが好ましい。特に好ましい配合
比率は、内相を形成するＯ／Ｗ型乳化液の内部油相部と
水相部が重量比で１：４〜４：１であり、内相を形成す
るＯ／Ｗ型乳化液と外部油相部が重量比で２：１０〜
８：１０である。次に本発明組成物の製造方法について
説明する。まず、水相部中に最内相となる内部油相部を
添加し、撹拌機を用いてＯ／Ｗ型エマルジョンに予備乳
化したのち、ホモジナイザーにより均質化してＯ／Ｗ型
乳化液とする。この場合、内部油相部及び水相部には、
各相に添加する物質を溶解又は分散するために必要な最
低限の熱を加える。各溶液を調製するとき及び予備乳化
の際の液温は、６０℃以下とすることが好ましく、さら
に製造工程中の熱による品質低下を最小限にくい止める
ためには、１０〜４５℃であることがより好ましい。加
熱温度が６０℃を超えると、ＤＨＡは高度不飽和脂肪酸
であり熱による劣化が激しいので、官能的に測定される
香りの劣化が顕著に現れる。次いで、この均質化された
Ｏ／Ｗ型乳化液を最外相となる外部油相部に加え、撹拌
機を用いて混合乳化する。混合乳化する際の液の温度
は。４０〜７０℃に保つことが好ましく、４０〜５５℃
に保つことがさらに好ましい。均一に乳化後、急冷捏和
装置により可塑化して本発明の多相エマルジョン油脂組
成物を得る。本発明は、ＤＨＡを含有する多相エマルジ
ョン型油脂組成物及びその製造方法に関するものである
が、さらに、ＤＨＡ以外の高度不飽和脂肪酸を含む油脂
についても、本発明の方法と同様の方法を用いて、保存
安定性と汎用性の高い、風味及び呈味の良好な製品を得
ることができる。In the composition of the present invention, O / W as the internal phase
The emulsified liquid contains 10 to 90 parts of the internal oil phase part in which the emulsifier is dissolved.
It is preferable to emulsify the water phase part in which the emulsifier, gum, taste material and the like are dissolved and dispersed in an amount of 10 to 90% by weight by weight. Further, the mixing ratio of the O / W type emulsion and the external oil phase portion forming the outermost phase is 10: 2 by weight.
It is preferable to be set to 1: 400. A particularly preferred mixing ratio is 1: 4 to 4: 1 by weight ratio of the internal oil phase part and the aqueous phase part of the O / W type emulsion forming the internal phase, and the O / W type emulsion forming the internal phase. The liquid and the external oil phase are in a weight ratio of 2:10
It is 8:10. Next, a method for producing the composition of the present invention will be described. First, the inner oil phase portion, which is the innermost phase, is added to the water phase portion, preliminarily emulsified into an O / W type emulsion using a stirrer, and then homogenized by a homogenizer to obtain an O / W type emulsion. In this case, in the internal oil phase part and the water phase part,
Add the minimum amount of heat needed to dissolve or disperse the material added to each phase. The liquid temperature at the time of preparing each solution and at the time of preliminary emulsification is preferably 60 ° C. or lower, and is 10 to 45 ° C. in order to prevent quality deterioration due to heat during the manufacturing process to be minimized. Is more preferable. When the heating temperature exceeds 60 ° C., DHA is a highly unsaturated fatty acid and is significantly deteriorated by heat. Next, this homogenized O / W type emulsion is added to the outer oil phase portion, which is the outermost phase, and mixed and emulsified using a stirrer. What is the temperature of the liquid during emulsification? It is preferable to keep at 40 to 70 ° C, 40 to 55 ° C
It is more preferable to keep After uniform emulsification, it is plasticized by a rapid kneading and kneading apparatus to obtain the multiphase emulsion oil / fat composition of the present invention. The present invention relates to a multi-phase emulsion type oil and fat composition containing DHA and a method for producing the same, and further, for oils and fats containing highly unsaturated fatty acids other than DHA, the same method as the method of the present invention is used. As a result, it is possible to obtain a product having good flavor and taste, which has high storage stability and versatility.
【０００９】[0009]
【実施例】次に、本発明を実施例および比較例により詳
細に説明する。
実施例１
内部油相部、水相部及び外部油相部として下記の配合を
用い多相エマルジョン型油脂組成物を製造した。内部油
相部及び水相部をそれぞれ４２℃に加熱し、撹拌機（ス
リーワンモーター：Ｈｅｉｄｏｎ製）を用いて撹拌しな
がら、水相部に内部油相部を徐々に加えて乳化させ、そ
のまま２０分間予備乳化を続けた。次いで、このＯ／Ｗ
型予備乳化物をホモジナイザーを用い、ホモ圧２００kg
／cm2で均質化し、Ｏ／Ｗ型乳化液を得た。外部油相部
を７０℃に加熱し、これに４０℃に保った上記のＯ／Ｗ
型乳化液を徐々に加え、撹拌しながら２０分間乳化した
のち、急冷捏和装置により可塑化して、Ｏ／Ｗ／Ｏ乳化
型多相エマルジョン油脂組成物を得た。
内部油相部
ＤＨＡ２７重量％含有精製魚油［サンオメガ２７：日本油脂(株)］
４０kg
縮合リシノレイン酸エステル（ＨＬＢ値３） ０.２kg
水相部
水 ５０kg
脱脂粉乳 ５kg
バターフレーバー ０.１kg
クリームフレーバー ０.０５kg
ポリグリセリンモノステアレート（ＨＬＢ値１１） １kg
カラギーナン ０.３kg
外部油相部
魚油硬化油（融点３０℃） １６０kg
ナタネ白絞油 ４０kg
グリセリンモノステアレート（ＨＬＢ値４） ０.５kg
レシチン ０.５kg
β−カロチン ０.００１kgEXAMPLES Next, the present invention will be described in detail with reference to Examples and Comparative Examples. Example 1 A multi-phase emulsion type oil / fat composition was produced by using the following composition as an internal oil phase part, an aqueous phase part and an external oil phase part. The internal oil phase part and the aqueous phase part are respectively heated to 42 ° C., and the internal oil phase part is gradually added to the aqueous phase part while being stirred using a stirrer (Three One Motor: Heidon) to emulsify it. Preliminary emulsification was continued for minutes. Then this O / W
Using a homogenizer, the mold pre-emulsion is used at a homo pressure of 200 kg.
/ Cm 2 and homogenized to obtain an O / W type emulsion. The external oil phase was heated to 70 ° C, and the above O / W was maintained at 40 ° C.
The emulsion emulsion was gradually added, and the mixture was emulsified for 20 minutes with stirring, and then plasticized by a rapid kneading kneader to obtain an O / W / O emulsion type multi-phase emulsion oil / fat composition. Internal oil phase part Purified fish oil containing 27% by weight of DHA [San Omega 27: NOF CORPORATION] 40 kg Condensed ricinoleic acid ester (HLB value 3) 0.2 kg Water phase water 50 kg Nonfat dry milk 5 kg Butter flavor 0.1 kg Cream flavor 0.1. 05kg Polyglycerin monostearate (HLB value 11) 1kg Carrageenan 0.3kg External oil phase part Fish oil hydrogenated oil (melting point 30 ° C) 160kg Rapeseed white squeezing oil 40kg Glycerine monostearate (HLB value 4) 0.5kg Lecithin 0.5kg β-carotene 0.001kg
【００１０】実施例２
下記の配合により、実施例１と全く同じ操作を繰り返し
て多相エマルジョン型油脂組成物を製造した。
内部油相部
ＤＨＡ２３重量％含有精製魚油［サンオメガ２３：日本油脂(株)］
１０kg
蔗糖ステアリン酸エステル（ＨＬＢ値２） ０.８kg
水相部
水 ８５kg
全粉乳 ５kg
発酵乳 ５kg
クリームフレーバー ０.０５kg
ポリグリセリンモノオレート（ＨＬＢ値１３） １kg
キサンタンガム １kg
外部油相部
ナタネ硬化油（融点３６℃） １６０kg
ナタネ白絞油 １０kg
グリセリンモノステアレート（ＨＬＢ値４） ０.５kg
レシチン ０.５kg
バターフレーバー ０.１kgExample 2 A multiphase emulsion type oil / fat composition was produced by repeating the same procedure as in Example 1 with the following composition. Internal oil phase part Purified fish oil containing 23% by weight of DHA [San Omega 23: NOF CORPORATION] 10 kg Sucrose stearate (HLB value 2) 0.8 kg Water phase water 85 kg Whole milk powder 5 kg Fermented milk 5 kg Cream flavor 0.05 kg Poly Glycerin monooleate (HLB value 13) 1 kg Xanthan gum 1 kg External oil phase rapeseed hydrogenated oil (melting point 36 ° C) 160 kg Rapeseed white squeezing oil 10 kg Glycerin monostearate (HLB value 4) 0.5 kg Lecithin 0.5 kg Butter flavor 0.1 kg
【００１１】実施例３
下記の配合により、実施例１と全く同じ操作を繰り返し
て多相エマルジョン型油脂組成物を製造した。
内部油相部
ＤＨＡ２７重量％含有精製魚油［サンオメガ２７：日本油脂(株)］
２５kg
クエン酸モノオレエート（ＨＬＢ値６） ０.０５kg
蔗糖ステアリン酸エステル（ＨＬＢ値１） ０.１kg
水相部
水 ２０kg
脱脂粉乳 ２.５kg
カニフレーバー ０.４kg
ポリグリセリンセキスオレート（ＨＬＢ値１３） ０.２kg
蔗糖パルミチン酸エステル（ＨＬＢ値１５） ０.１kg
外部油相部
ナタネ硬化油（融点３６℃） １５０kg
牛脂硬化油（融点４０℃） ６５kg
ナタネ白絞油 １０kg
グリセリンモノオレエート（ＨＬＢ値４） ０.５kg
レシチン ０.５kg
トコフェロール ０.０１kg
β−カロチン ０.００３kgExample 3 A multiphase emulsion type oil / fat composition was prepared by repeating the same procedure as in Example 1 with the following composition. Internal oil phase part Purified fish oil containing 27% by weight of DHA [San Omega 27: NOF CORPORATION] 25 kg Citric acid monooleate (HLB value 6) 0.05 kg Sucrose stearate (HLB value 1) 0.1 kg Water phase water 20 kg Degreasing Powdered milk 2.5 kg Crab flavor 0.4 kg Polyglycerin Sequeolate (HLB value 13) 0.2 kg Sucrose palmitate (HLB value 15) 0.1 kg External oil phase rapeseed hydrogenated oil (melting point 36 ° C) 150 kg Beef tallow oil ( Melting point 40 ° C) 65 kg Rapeseed white squeezing oil 10 kg Glycerin monooleate (HLB value 4) 0.5 kg Lecithin 0.5 kg Tocopherol 0.01 kg β-carotene 0.003 kg
【００１２】比較例１
多相エマルジョンを作ることなく、最外相となる油相部
にＤＨＡを含有する油脂を配合して、油中水型油脂組成
物を製造した。すなわち、下記の油相部及び水相部をそ
れぞれ７０℃に加熱し、油相部に水相部を混合し、２０
分間予備乳化したのち、急冷捏和装置により可塑化し
て、油中水型油脂組成物を得た。
水相部
水 ５０kg
脱脂粉乳 ２.５kg
カニフレーバー ０.４kg
油相部
ナタネ硬化油（融点３６℃） １３５kg
牛脂硬化油（融点４０℃） ５５kg
ＤＨＡ２３重量％含有精製魚油［サンオメガ２３：日本油脂(株)］
２５kg
グリセリンモノステアレート（ＨＬＢ値４） ０.５kg
レシチン ０.５kg
トコフェロール ０.３kg
β−カロチン ０.００３kgComparative Example 1 A water-in-oil type oil / fat composition was prepared by blending an oil / fat containing DHA in the outermost oil phase without making a multi-phase emulsion. That is, the following oil phase part and water phase part were respectively heated to 70 ° C., and the oil phase part was mixed with the water phase part,
After preliminarily emulsifying for a minute, it was plasticized by a rapid kneading device to obtain a water-in-oil type oil / fat composition. Water phase Water 50 kg Nonfat dry milk 2.5 kg Crab flavor 0.4 kg Oil phase Rapeseed hydrogenated oil (melting point 36 ° C) 135 kg Beef tallow hydrogenated oil (melting point 40 ° C) 55 kg DHA 23 wt% purified fish oil [San Omega 23: Nippon Oil & Fats Co., Ltd. )] 25kg Glycerin monostearate (HLB value 4) 0.5kg Lecithin 0.5kg Tocopherol 0.3kg β-carotene 0.003kg
【００１３】比較例２
多相エマルジョンを作ることなく、最外相となる油相部
にＤＨＡを含有する油脂を配合した下記の配合により、
油中水型油脂組成物を製造した。すなわち、油相部及び
水相部をそれぞれ５５℃に加熱し、油相部に水相部を混
合し、２０分間予備乳化したのち、急冷捏和装置により
可塑化して、油中水型油脂組成物を得た。
水相部
水 ５０kg
脱脂粉乳 ５kg
バターフレーバー ０.１kg
クリームフレーバー ０.０５kg
油相部
魚油硬化油（融点３０℃） １６０kg
ＤＨＡ２３重量％含有精製魚油［サンオメガ２３：日本油脂(株)］
１０kg
ナタネ白絞油 ４０kg
グリセリンモノステアレート（ＨＬＢ値４） ０.５kg
レシチン ０.５kg
トコフェロール １kg
β−カロチン ０.００１kgCOMPARATIVE EXAMPLE 2 The following formulation, in which an oil or fat containing DHA was blended in the outermost oil phase portion, without making a multi-phase emulsion,
A water-in-oil type oil / fat composition was produced. That is, the oil phase part and the water phase part are each heated to 55 ° C., the water phase part is mixed with the oil phase part, and after preliminarily emulsifying for 20 minutes, it is plasticized by a rapid kneading device, and a water-in-oil type oil / fat composition is obtained. I got a thing. Water phase Water 50 kg Skim milk powder 5 kg Butter flavor 0.1 kg Cream flavor 0.05 kg Oil phase portion Fish oil hydrogenated oil (melting point 30 ° C) 160 kg DHA 23 wt% purified fish oil [San Omega 23: Nippon Oil & Fats Co., Ltd.] 10 kg Rapeseed white squeeze Oil 40kg Glycerine monostearate (HLB value 4) 0.5kg Lecithin 0.5kg Tocopherol 1kg β-carotene 0.001kg
【００１４】比較例３
下記の配合により、実施例１と全く同じ操作を繰り返し
て多相エマルジョン型油脂組成物を製造した。
内部油相部
ＤＨＡ２３重量％含有精製魚油［サンオメガ２３：日本油脂(株)］
１０kg
ソルビタンモノオレート（ＨＬＢ値５） ０.６kg
レシチン ０.３kg
水相部
水 ８５kg
全粉乳 ５kg
発酵乳 ５kg
クリームフレーバー ０.０５kg
蔗糖ステアリン酸エステル(ＨＬＢ値１１) ０.０８kg
外部油相部
ナタネ硬化油（融点３６℃） １６０kg
ナタネ白絞油 １０kg
グリセリンモノステアレート（ＨＬＢ値４） ０.５kg
レシチン ０.５kg
バターフレーバー ０.１kgComparative Example 3 A multiphase emulsion type oil and fat composition was produced by repeating the same procedure as in Example 1 with the following composition. Internal oil phase part Purified fish oil containing 23% by weight of DHA [San Omega 23: NOF CORPORATION] 10 kg Sorbitan monooleate (HLB value 5) 0.6 kg Lecithin 0.3 kg Water phase water 85 kg Whole milk powder 5 kg Fermented milk 5 kg Cream flavor 0 .05 kg Sucrose stearate (HLB value 11) 0.08 kg External oil phase Rapeseed hydrogenated oil (melting point 36 ° C) 160 kg Rapeseed white squeezing oil 10 kg Glycerin monostearate (HLB value 4) 0.5 kg Lecithin 0.5 kg Butter flavor 0.1 kg
【００１５】以上、実施例１〜３および比較例１〜３に
よって得られた乳化油脂組成物について、風味の評価、
保存による風味の劣化状態（風味の保存安定性）を、１
０人のパネラーによる官能テストにより評価した。な
お、官能テストの評価基準は次の通りとした。
◎：非常に良い（４点）
○：良い（３点）
△：やや生臭みを感じる（２点）
×：生臭みを強く感じる（１点）
１０人のパネラーの評価結果の平均点をとり小数点以下
は四捨五入し、結果を◎〜×によって第１表に示した。With respect to the emulsified oil and fat compositions obtained in Examples 1 to 3 and Comparative Examples 1 to 3 above, the evaluation of flavor was carried out,
Deterioration of flavor due to storage (flavor storage stability) is 1
It evaluated by the sensory test by 0 panelists. The evaluation criteria of the sensory test are as follows. ◎: Very good (4 points) ○: Good (3 points) △: Slightly smell of fishy smell (2 points) ×: Strongly smell of fishy smell (1 point) Take the average score of 10 panelists' evaluation results The numbers after the decimal point are rounded off, and the results are shown in Table 1 by ⊚ to ×.
【００１６】[0016]
【表１】 [Table 1]
【００１７】実施例１〜３は、ＤＨＡの劣化臭の典型で
ある生臭みが全く感じられず、保存期間が長期になって
も、ＤＨＡの劣化臭は感じられず非常に良好であった。
比較例１は、製造直後からＤＨＡの劣化臭である生臭み
が強く感じられ、食品として許容できる範囲外であっ
た。比較例２は、製造直後、ややＤＨＡの劣化臭を感
じ、保存中に生臭みが強くなり、保存性は極めて悪いも
のであった。比較例３は、多層乳化型エマルジョンであ
るが、内相のＯ／Ｗ型乳化液が不安定な乳化であるた
め、ＤＨＡが最外相の油相部に移行してしまい、比較例
２と同様の結果となった。In Examples 1 to 3, no fresh odor, which is typical of the deteriorated odor of DHA, was felt at all, and even if the storage period was long, the deteriorated odor of DHA was not felt and it was very good.
In Comparative Example 1, the fresh odor, which is the deterioration odor of DHA, was strongly felt immediately after the production, and was outside the range acceptable as food. In Comparative Example 2, the deterioration odor of DHA was slightly felt immediately after the production, the fishy odor became strong during storage, and the storability was extremely poor. Comparative Example 3 is a multilayer emulsion type emulsion, but since the O / W type emulsion of the inner phase is an unstable emulsion, DHA migrates to the oil phase part of the outermost phase and is similar to Comparative Example 2. The result was.
【００１８】[0018]
【発明の効果】本発明によれば、Ｏ／Ｗ／Ｏ型エマルジ
ョンの最内相にＤＨＡを含む油脂を使用し、各乳化相を
乳化安定性の高い、強固な乳化にすることにより、ＤＨ
Ａの品質低下の原因及び誘因となる外的環境の影響を直
接加わらないように、乳化相の膜で覆っているため、多
相エマルジョン油脂組成物として、保存安定性と汎用性
が向上し、風味及び呈味の良好な製品を得ることができ
る。INDUSTRIAL APPLICABILITY According to the present invention, an oil / fat containing DHA is used as the innermost phase of an O / W / O type emulsion, and each emulsified phase is made into a strong emulsification stable and strong emulsified product.
Since it is covered with a film of an emulsified phase so as not to directly add the influence of the external environment that causes and induces the quality deterioration of A, as a multi-phase emulsion oil and fat composition, the storage stability and versatility are improved, A product with a good flavor and taste can be obtained.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭63−44843（ＪＰ，Ａ) 特開 昭62−151134（ＪＰ，Ａ) 特開 平３−236743（ＪＰ，Ａ) 特開 昭59−216627（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23D 7/00 - 9/00 A23L 1/30 A23L 1/035 ─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-63-44843 (JP, A) JP-A-62-151134 (JP, A) JP-A-3-236743 (JP, A) JP-A 59- 216627 (JP, A) (58) Fields surveyed (Int.Cl. 7 , DB name) A23D 7 /00-9/00 A23L 1/30 A23L 1/035
Claims (2)
内部油相部と、乳化剤を含有する水相部とを乳化させて
得た水中油型乳化液を、油脂に乳化剤を溶解した外部油
相部と混合乳化してなる油中水中油型の乳化構造を持つ
多相エマルジョン型油脂組成物であって、ＤＨＡを含有
する油相部に対して乳化剤として、ＨＬＢ値１〜６のグ
リセリン脂肪酸エステル又はＨＬＢ値１〜６の蔗糖脂肪
酸エステルを単独にあるいは混合して０.１〜１０重量
％添加することにより調製した内部油相部及び水相部に
対して乳化剤として、ＨＬＢ値１１〜１５のグリセリン
脂肪酸エステル又はＨＬＢ値１１〜１５の蔗糖脂肪酸エ
ステルを単独にあるいは混合して０.１〜１５重量％並
びにガム質を０〜８重量％添加した水相部を使用するこ
とを特徴とするＤＨＡ含有多相エマルジョン型油脂組成
物。1. An oil-in-water emulsion obtained by emulsifying an internal oil phase part in which an emulsifier is dissolved in an oil or fat containing DHA and an aqueous phase part containing an emulsifier, and an external oil in which the emulsifier is dissolved in oil or fat. Has an oil-in-oil type emulsion structure formed by mixing and emulsifying the phase part
A multi-phase emulsion type oil and fat composition containing DHA
As an emulsifier for the oil phase part that
Lyserine fatty acid ester or sucrose fat with HLB value 1-6
0.1 to 10 weight of acid ester alone or mixed
% To the internal oil phase and aqueous phase prepared by adding
On the other hand, as an emulsifier, glycerin having an HLB value of 11 to 15
Fatty acid ester or sucrose fatty acid with HLB value of 11 to 15
0.1 to 15% by weight of stells alone or mixed
Use the water phase part containing 0 to 8% by weight gum
A multiphase emulsion type oil and fat composition containing DHA.
することを特徴とする請求項１記載のＤＨＡ含有多相エ
マルジョン型油脂組成物。2. The DHA-containing multiphase emulsion type oil / fat composition according to claim 1, wherein the aqueous phase portion contains a gum substance and / or a taste material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14545694A JP3438745B2 (en) | 1994-03-31 | 1994-06-03 | DHA-containing multi-phase emulsion type fat composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6-85959 | 1994-03-31 | ||
| JP8595994 | 1994-03-31 | ||
| JP14545694A JP3438745B2 (en) | 1994-03-31 | 1994-06-03 | DHA-containing multi-phase emulsion type fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07313055A JPH07313055A (en) | 1995-12-05 |
| JP3438745B2 true JP3438745B2 (en) | 2003-08-18 |
Family
ID=26426966
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14545694A Expired - Fee Related JP3438745B2 (en) | 1994-03-31 | 1994-06-03 | DHA-containing multi-phase emulsion type fat composition |
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| Country | Link |
|---|---|
| JP (1) | JP3438745B2 (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003105606A1 (en) | 2002-06-18 | 2003-12-24 | Martek Biosciences Corporation | Stable emulsions of oils in aqueous solutions and methods for producing same |
| CA2603347C (en) | 2005-03-31 | 2014-06-17 | Suntory Limited | Oil-in-water emulsions of lignans that exhibit improved absorption rate |
| WO2007005725A2 (en) | 2005-07-01 | 2007-01-11 | Martek Biosciences Corporation | Polyunsaturated fatty acid-containing oil product and uses and production thereof |
| US8039030B2 (en) | 2005-07-01 | 2011-10-18 | Martek Biosciences Corporation | Microwaveable popcorn and methods of making |
| ES2424167T3 (en) | 2006-10-04 | 2013-09-27 | Suntory Holdings Limited | Oil / water / oil emulsion containing a lignan compound, and composition containing the above |
| AU2014347912B2 (en) | 2013-11-13 | 2018-01-04 | Fuji Oil Holdings Inc. | Fat containing polyunsaturated fatty acid |
| AU2017251090B2 (en) * | 2016-04-14 | 2020-10-08 | Clover Corporation Limited | Methods of manufacturing nutritional formulations |
| JP6922922B2 (en) * | 2016-09-27 | 2021-08-18 | 不二製油株式会社 | Premix for preparing emulsified composition and composition using it |
| JP6836164B2 (en) * | 2017-03-13 | 2021-02-24 | 不二製油株式会社 | Manufacturing method for fillings containing highly unsaturated fatty acids |
| JP6974674B1 (en) * | 2021-03-12 | 2021-12-01 | キユーピー株式会社 | Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food |
| WO2023089975A1 (en) * | 2021-11-18 | 2023-05-25 | 不二製油グループ本社株式会社 | Oil or fat powder containing highly unsaturated fatty acid |
-
1994
- 1994-06-03 JP JP14545694A patent/JP3438745B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07313055A (en) | 1995-12-05 |
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