JP2000279090A - Emulsified oil and fat composition and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a water-in-oil type emulsified oil and fat composition substantially without using a conventional emulsifier and a thickening stabilizer, and good in plasticity and extensibility by including a protein having a specific HLB, an oil and fat, and water as essential ingredients. SOLUTION: This emulsified oil and fat composition consists essentially of a protein having 10-18 HLB, an oil and fat, and water. The water-in-oil type oil and fat for roll-in can be obtained by including the protein having 10-18 HLB, the oil and fat and the water as essential ingredients. These compositions are preferably formed into a sheet shapes, and substantial amounts of an emulsifier and a thickening stabilizer are preferably not included therein except the protein having 10-18 HLB.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to HLBs 10-18.
The present invention relates to a water-in-oil type emulsified oil / fat composition using a milk protein as described above and a method for producing the same. In particular, the present invention provides a water-in-oil emulsion composition containing substantially no emulsifier and thickener except for using at least one milk protein selected from milk proteins having HLB of 10 to 18. It concerns the manufacturing method.

[0002]

2. Description of the Related Art Conventionally, an emulsifier is added to a water-in-oil type emulsified oil / fat composition represented by margarine or the like in order to obtain a stable emulsified state. Usually, lecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester,
Emulsifiers such as sorbitan fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester are used alone or in combination. In order to obtain a stable emulsified state, a thickening stabilizer such as xanthan gum, carrageenan, and gum arabic may be used.

In particular, margarine for roll-in which is folded into doughs such as pies and Danish pastries has a physical property of plasticity, and in addition, fats and oils are spread in a thin film form in the dough to form a layered structure with the dough. Properties are required, and addition of an emulsifier is indispensable to obtain this property.

[0004] The roll-in margarine is often in the form of a sheet depending on its use. In order to mold margarine into a sheet, it is necessary to quench and mix the emulsion obtained from the emulsification step of the margarine manufacturing process, and then form a sheet with a special molding machine. However, since the emulsified state changes when added, the addition of an emulsifier stabilizes the emulsified composition and makes it difficult for the physical properties to change.

[0005] However, it is difficult to produce margarine for roll-in without adding an emulsifier by the conventional technique, and even if it is produced, the state of dispersion of water in fats and oils is poor.
The water particles remain large and the state during storage is unstable, and only unstable products such as separation of water from the emulsion can be obtained. In addition, a pie made of such a margarine for roll-in has poor stretchability of margarine, has difficulty in forming a layer structure, has poor floating, and has a markedly poor texture and volume.

[0006] On the other hand, foods using an emulsifier must be labeled "emulsifier". In recent years, however, the need for products without the emulsifier label has increased due to the improvement of consumer health consciousness. Development of a food material that can replace the function of an emulsifier is desired.

[0007] Generally, butter is a water-in-oil emulsified oil / fat composition to which no emulsifier is added, and it is known that emulsification of butter is due to milk protein in the butter. However, conventional milk proteins typified by casein have poor dispersibility in water and have little emulsifying power, so that it has been difficult to prepare a water-in-oil emulsified fat / oil composition.

A method for producing a milk protein having a strong emulsifying power is described in Japanese Patent Application Laid-Open No. Hei 8-51934. An example of a method for preparing a water-in-oil emulsified oil / fat composition using this as an alternative to an emulsifier is disclosed. Is not found at all.

Examples of the water-in-oil type emulsified fat / oil composition to which no emulsifier is added include a method of refining fat crystals (Japanese Patent Application Laid-Open No. 10-295271) and a method of adding an enzyme (Japanese Patent Application Laid-Open No. No.-46686), but these are completely different in the composition and production method of the water-in-oil type emulsified fat and oil composition. Further, examples of use as fats and oils to be rolled into pie, Danish pastry and the like have been found. Absent.

[0010]

As described above, a water-in-oil type emulsified oil / fat composition having good plasticity and extensibility using a natural food material in which the function of an emulsifier is substituted is desired. An object of the present invention is to provide a water-in-oil type emulsified oil / fat composition substantially free of conventionally known emulsifiers and thickening stabilizers, and a method for producing the same.

[0011]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have developed an alternative to a conventionally known emulsifier, which can be used for producing a water-in-oil type emulsified fat or oil composition. As a result of a sharp study on various food materials, it was found that by using a specific milk protein, a water-in-oil emulsified oil / fat composition having properties or functions equivalent to or better than those using a conventional emulsifier can be obtained. Heading, the present invention has been completed. The present invention includes the following inventions.

(1) A water-in-oil emulsified oil / fat composition comprising at least one milk protein having an HLB of 10 to 18, milk and fat as essential components. (2) A water-in-oil emulsified fat / oil composition for roll-in, comprising at least one selected from milk proteins having HLB of 10 to 18, fats and oils as essential components.

(3) The water-in-oil type emulsified fat / oil composition according to (1) or (2), which is formed into a sheet. (4) Any one of (1) to (3), characterized in that it does not contain a substantial amount of a conventionally known emulsifier and a thickening stabilizer other than the milk protein of HLB 10-18. Item 10. A water-in-oil type emulsified fat / oil composition according to item 9.

(5) a step of dissolving at least one milk protein selected from milk proteins having HLBs of 10 to 18 in water to form an aqueous phase, a step of heating and melting oils and fats to form an oil phase;
Water-in-oil, comprising a step of adding the aqueous phase to the oil phase and stirring and emulsifying to form an emulsion, a step of rapidly cooling and mixing the emulsion, and a step of molding into a sheet. A method for producing an emulsified fat / oil composition. (6) The method for producing the water-in-oil type emulsified oil / fat composition comprises adding a conventionally known emulsifier and a thickening stabilizer in a substantial amount, in addition to the milk protein having HLB of 10 to 18 throughout the entire process. (5) The method for producing a water-in-oil emulsified oil / fat composition according to (5),

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The milk protein used in the present invention is water-soluble and has excellent emulsifying power. In the present invention, as an index of the emulsifying power of milk protein, HLB (h) which is a numerical value indicating the balance between hydrophilicity and lipophilicity of a surfactant is used.
hydrophile-lypophile balan
ce). The HLB is measured according to the measurement method of Griffin et al., And the numerical value thereof is in the range of 10 to 18, preferably HLB of 13 to 15. At least one milk protein selected from milk proteins in the HLB numerical range is used in an amount of 5 to 25% by weight, preferably 10 to 20% by weight, based on water. HL
If it is less than B10, the water solubility is remarkably inferior and it is not suitable because it does not disperse in water. Therefore, it is not preferable. HLB 10-1
Examples of the milk protein of No. 8 include milk protein having a trade name of “Kyopro E-24” (HLB 14), manufactured by Kyodo Dairy Products Co., Ltd.
Company name, brand name “Kyopro E-22” (HLB 1
6).

In the water-in-oil type emulsified fat / oil composition of the present invention, the emulsifier and the emulsifier which have been conventionally used are used except that one or more milk proteins selected from milk proteins having an HLB of 10 to 18 are used. Substantially no viscosity stabilizer is added. In addition,
In the present specification, when "the emulsifier and the thickening stabilizer are not substantially added" and "the emulsifier and the thickening stabilizer are not added in a substantial amount", the water-in-oil emulsified fat composition of the present invention is used. In the case of food additives, it means that conventional emulsifiers and thickening stabilizers are not added or used in such an amount that labeling is required when used as a food additive. There is no meaning to exclude the presence of conventional emulsifiers and thickening stabilizers in such small quantities that labeling of use as a substance is not obligatory.

The fats and oils used in the water-in-oil emulsified fat and oil composition of the present invention are not particularly limited as long as they are called edible fats and oils derived from animals or plants. For example, rapeseed oil, soybean oil, corn oil , Cottonseed oil, safflower oil, sunflower oil,
Palm oil, palm kernel oil, olive oil, coconut oil, fish oil, tallow, lard, milk fat and the like can be used. In addition, oils and fats that have been subjected to separation, hydrogenation or the like using these as a raw material, or a blended oil thereof can be used. However, for applications such as roll-in, a combination of oils and fats having a rising melting point of 30 to 42 ° C. preferable. The amount of the fat used is 50 to 90% by weight, preferably 75 to 85% by weight. Also,
The water used in the water-in-oil emulsified oil / fat composition of the present invention is not particularly limited as long as it is drinkable.

In the present invention, milk proteins, fats and oils and water are essential constituents. Salts, flavors, colorings, seasonings, sweeteners and the like used in ordinary water-in-oil emulsified fats and oils compositions are used. Can also be used. As described above, ordinary emulsifiers, thickening stabilizers, preservatives, and the like can be added, but it is preferable not to add them for the purpose of the present invention.

The water-in-oil type emulsified fat / oil composition of the present invention is produced by the following method. First, the milk protein of HLB10-18 is dissolved in water to form an aqueous phase, and the oil and fat are separately heated to 60 ° C. or higher to completely dissolve to form an oil phase, and the aqueous phase is added to the oil phase. Then, emulsification is performed with a propeller stirrer or the like to form an emulsion, and then the mixture is rapidly quenched and mixed to obtain the desired water-in-oil emulsified fat / oil composition. During the above production process, an emulsifier and a thickening stabilizer can be added to the water phase and the oil phase, but the target water-in-oil type can be used without adding any conventionally known emulsifier and thickening stabilizer. An emulsified fat composition can be obtained.

The apparatus used for quenching and mixing the emulsion is as follows:
All devices for producing ordinary water-in-oil type emulsified fats and oils, such as perfectors, votators, combinators and complexors, can be used. Further, if necessary, the product form can be made into a sheet.

[0021]

EXAMPLES Hereinafter, the present invention will be described specifically with reference to examples, but the present invention is not limited to these examples. Example 1 50 kg of hardened palm oil having a rising melting point of 41 ° C., and a rising melting point of 38
38 kg of hardened soybean oil at 10 ° C, 10 kg of soybean squeezed oil and 2 kg of extremely hardened rapeseed oil were dissolved at 60 ° C and mixed to prepare an oil phase. In addition, 1.2 kg of salt and HL in 18.8 kg of water
2.4 kg of B14 milk protein (trade name “Kyopro E-24” manufactured by Kyodo Dairy Co., Ltd.) was added, and the mixture was dissolved and mixed at 20 ° C. to prepare an aqueous phase. Next, the dissolved oil phase was put into a stirring tank, and the rotation speed was 250 rpm by a propeller stirrer.
While stirring at rpm, the aqueous phase was gradually added and emulsified. After the addition of the aqueous phase was completed, the rotation speed of the propeller stirrer was increased to 400 rpm, and the mixture was stirred for 5 minutes. The obtained emulsified oil / fat composition was quenched and mixed by a quenching mixer, and tempered at 15 ° C. for 7 days to obtain a desired water-in-oil emulsified oil / fat composition.

Example 2 50 kg of hardened palm oil having a rising melting point of 41 ° C., and a rising melting point of 38
38 kg of soybean hardened oil at 10 ° C, 10 kg of soybean squeezed oil and 2 kg of rapeseed extremely hardened oil were dissolved and mixed at 60 ° C to prepare an oil phase. Also, 18.8 kg of water, 1.2 kg of salt, HLB
16 milk proteins (Kyodo Pro
E-22 "), 2.4 kg were added, and the mixture was added and dissolved at 20 ° C to prepare an aqueous phase. Using these oil phase and water phase, a water-in-oil type emulsified fat composition was prepared in the same manner as in Example 1.

Example 3 70 kg of soybean hardened fat and oil having a rising melting point of 42 ° C., palm oil 8 k
g, 20 kg of soybean white squeezed oil and 2 kg of rapeseed hardened oil
An oil phase was prepared by dissolving and mixing at 0 ° C. In addition, water 18.
8 kg of salt and 1.2 kg of salt, "Kyopro E-2"
4 "(2.4 kg) was added and dissolved at 20 ° C. to prepare an aqueous phase. Using these oil phase and water phase, a water-in-oil type emulsified fat composition was prepared in the same manner as in Example 1.

Example 4 The emulsified oil / fat composition obtained in Example 1 was quenched and mixed, molded into a sheet having a thickness of 8 mm by a sheet molding machine before tempering, and tempered at 15 ° C. for 7 days. A sheet-like water-in-oil emulsified fat composition was obtained.

Example 5 The emulsified oil / fat composition obtained in Example 2 was quenched and mixed, molded into a sheet having a thickness of 8 mm with a sheet molding machine before tempering, and tempered at 15 ° C. for 7 days. A sheet-like water-in-oil emulsified oil / fat composition was obtained.

Each of the water-in-oil type emulsified fats and oils obtained in Examples 1 to 5 has a uniform and smooth structure.
It had a consistency suitable for roll-in at 5-20 ° C.

Example 6 (Preparation of a water-in-oil type emulsified fat / oil composition as a standard control) To the fat / oil group used for preparing the oil phase in Example 1, 1 kg of lecithin and 1.2 kg of monoglycerin fatty acid ester as emulsifiers were added. In addition, the oil phase was prepared by dissolving and mixing in the same manner as in Example 1. Separately, without adding the milk protein of HLB14 used for preparing the aqueous phase in Example 1, 18.8 kg of water was added.
An aqueous phase was prepared by dissolving 1.2 kg of common salt in water, and a water-in-oil emulsified oil / fat composition was prepared in the same manner as in Example 1 using the oil phase and the aqueous phase.

From the emulsified oil / fat compositions of Examples 1 to 5 and the emulsified oil / fat composition of the above-mentioned standard control, pies were produced by the following formulation and production method, and the roll-in performance of each emulsified oil / fat composition was compared. The emulsified fats and oil compositions of Examples 1 and 2 were evaluated by preparing them into a sheet having a thickness of 8 mm at the time of producing a pie.

<Dough Mixing> Strong flour 50% by weight Soft flour 50% by weight Shortening 5% by weight Salt 1.5% by weight Water 50% by weight Emulsified oil / fat composition roll-in amount to dough 40% by weight

<Manufacturing method> Dough mixing: 5 minutes at low speed, 5 minutes at high speed Number of roll-ins: 3 folds 2 times, 4 folds 2 times Molding: Rolled to a thickness of 4.5 mm, cut to 80 mm x 80 mm Firing: 200 ° C, 14 minutes

Table 1 shows the evaluation results of the obtained pies. The "extensibility" in Table 1 was evaluated by sensory evaluation of the elongation of the dough in the emulsified oil / fat composition, and the extensibility was very poor = 1.
5 shows the results of evaluation on a scale from 1 to 5 where the extensibility is very good. In addition, “floating” and “texture” in Table 1
Also shows the results of evaluation in five steps from very bad = 1 to very good = 5.

[0032]

[Table 1]

As shown in Table 1, the compositions using the emulsified fats and oils compositions of the respective examples were equal to or higher than those using the control emulsified fats and oils in terms of extensibility, floating and texture. I got an evaluation. In addition, the pie produced as a prototype from each of the examples was able to obtain an evaluation equal to or higher than that of the pie produced from the control in terms of volume and texture.

Comparative Example 1 An oil phase having the same composition as in Example 1 was prepared. Separately, 1.2 kg of salt was added to 12 kg of water to prepare an aqueous phase. From these, emulsification was attempted in the same manner as in Example 1. However, emulsification was not possible.

Comparative Example 2 An oil phase having the same composition as in Example 1 was prepared. Separately, 1.2 kg of salt was added to 12 kg of water, and 2.4 k of a commercially available soybean protein having high water solubility.
g ("Adipron HO", manufactured by Ajinomoto Co.) was added to prepare an aqueous phase, and emulsification was attempted by using the aqueous phase in the same manner as in Example 1, but emulsification was impossible.

Comparative Example 3 An oil phase having the same composition as in Example 1 was prepared, and 1.2 kg of salt and 2.4 kg of commercially available casein (manufactured by Wako Pure Chemical Industries, casein milk) were separately added to 12 kg of water. An aqueous phase was prepared, and emulsification was attempted using these in the same manner as in Example 1, but emulsification was impossible.

Comparative Example 4 Lecithin 1 was added as an emulsifier to an oil phase having the same composition as in Example 1.
kg and a monoglycerin fatty acid ester 1.2 kg, and a water-in-oil emulsified oil / fat composition was prepared in the same manner as in Example 1 from an oil phase prepared in the same manner as in Example 1. The roll-in performance of the obtained emulsified fat / oil composition is equivalent to that of the standard control emulsified fat / oil composition, and therefore,
Even if an emulsifier was added to the oil phase, no further effect was obtained.

Comparative Example 5 An oil phase prepared by adding 0.12 kg of xanthan gum as a thickening stabilizer to an oil phase having the same composition as in Example 1 and an aqueous phase having the same composition as in Example 1 were prepared. In the same manner as in Example 1, a water-in-oil type emulsified fat / oil composition was prepared. The roll-in performance of the obtained emulsified oil / fat composition is equivalent to that of the standard control emulsified oil / fat composition, and therefore, even when an emulsifier is added to the oil phase,
No further effect was obtained.

[0039]

As explained above, HLB 10-1
By using the milk protein of No. 8, a stable water-in-oil emulsified oil / fat composition can be produced without using a normal emulsifier and a thickener, thereby supporting the health consciousness of consumers. be able to. Further, since it is particularly suitable as a roll-in fat, it can contribute to quality improvement of pie, danish and the like.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Emi Baba 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Food Research Institute (72) Inventor Ikuichi Tajima Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa 1-1 Ajinomoto Co., Inc. Food Research Laboratory F term (reference) 4B026 DC06 DG01 DG11 DL04 DX05 4G065 AA01 AA07 AB19X AB33X BA07 BB06 CA04 CA20 DA01 EA07 FA01

Claims (6)

[Claims] 1. A water-in-oil type emulsified oil / fat composition comprising milk proteins having HLB of 10-18, oil / fat and water as essential components. 2. A water-in-oil type emulsified fat / oil composition for roll-in, comprising milk proteins having HLB of 10-18, fat / oil and water as essential components. 3. The water-in-oil type emulsified fat / oil composition according to claim 1, wherein the composition is formed into a sheet. 4. In addition to the milk protein which is HLB 10-18,
The water-in-oil type emulsified fat / oil composition according to any one of claims 1 to 3, wherein the composition does not contain an emulsifier and a thickening stabilizer in a substantial amount. 5. A step of dissolving milk proteins having HLB of 10-18 in water to form an aqueous phase, a step of heating and melting oils and fats to form an oil phase, and adding the aqueous phase to the oil phase and stirring and emulsifying the oil phase. A method for producing a water-in-oil type emulsified oil / fat composition, comprising a step of forming an emulsion by quenching, then a step of rapidly cooling and mixing the emulsion, and a step of molding into a sheet. 6. The method for producing the water-in-oil type emulsified oil / fat composition is carried out without adding substantial amounts of emulsifiers and thickeners in addition to milk proteins having HLB of 10 to 18 throughout the entire process. The method for producing a water-in-oil type emulsified fat / oil composition according to claim 5, characterized in that: