JP2001112412A - Oil-in-water type emulsion oil and fat composition - Google Patents
Oil-in-water type emulsion oil and fat compositionInfo
- Publication number
- JP2001112412A JP2001112412A JP29210399A JP29210399A JP2001112412A JP 2001112412 A JP2001112412 A JP 2001112412A JP 29210399 A JP29210399 A JP 29210399A JP 29210399 A JP29210399 A JP 29210399A JP 2001112412 A JP2001112412 A JP 2001112412A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- weight
- fat composition
- temperature
- 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.)
- Granted
Links
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、コーヒー用クリー
ム、ホイップ用クリーム等の水中油型乳化油脂組成物に
関する。本発明の水中油型乳化油脂組成物は、流通又は
保存中の温度変化に対して安定性を有するものである。The present invention relates to an oil-in-water emulsified oil / fat composition such as a cream for coffee and a cream for whipping. The oil-in-water emulsified oil / fat composition of the present invention has stability against temperature changes during distribution or storage.
【０００２】[0002]
【従来の技術】一般に、水中油型乳化油脂組成物とは、
水相を連続相とし、ここに油相が分散している状態の乳
化物のことであり、例えば、クリーム、牛乳、ドレッシ
ング、マヨネーズ等がある。このうちクリームは、牛乳
を遠心分離して得られる生クリームと油脂、乳成分、乳
化剤、水等を主原料として調製される合成クリームに分
類される。合成クリームは、使用する油脂、乳成分、乳
化剤等の種類やその添加量を適宜調整することにより使
用目的に合わせた合成クリーム（コーヒー用クリーム、
ホイップ用クリーム等）を調製することができる。BACKGROUND OF THE INVENTION Generally, an oil-in-water emulsified fat composition is
An emulsion in which an aqueous phase is a continuous phase and an oil phase is dispersed therein, and examples thereof include cream, milk, dressing, and mayonnaise. Among them, creams are classified into fresh creams obtained by centrifuging milk and synthetic creams prepared using oils and fats, milk components, emulsifiers, water and the like as main raw materials. Synthetic cream is a synthetic cream (cream for coffee,
Cream for whipping) can be prepared.
【０００３】一般に、合成クリームを調製する場合に
は、口溶けを良好にするために油脂として口中温度より
少し低い融点（約３５℃）を有する油脂が使用されてい
る。このような油脂を使用して調製される合成クリーム
は、何らかの要因で使用する油脂の融点付近まで一旦温
度が上昇してしまうと、その後冷却しても増粘、固化が
生じやすい。また、温度が上昇した後、振動が加わる
と、さらに増粘、固化が生じやすいといった報告（野田
ら：日本食品工業学会誌 Vol.41, No.5, 327-334 (199
4) ）がある。このように、合成クリームは、温度によ
る影響を受けやすいため、通常冷蔵（５℃）状態で、流
通又は保存される。しかしながら、遠隔地等流通に長時
間を要したり、夏場のように外気温が高い場合には、輸
送中に製品の温度が上昇したりして、クリームが増粘、
固化することがある。また、消費者がクリームを購入
し、家庭に持ち帰る間に温度が上昇したり、冷蔵せずに
放置されて温度が上昇したりして、クリームが増粘、固
化することがある。In general, when preparing a synthetic cream, fats and oils having a melting point slightly lower than the temperature in the mouth (about 35 ° C.) are used as fats and oils in order to improve melting in the mouth. Synthetic creams prepared using such fats and oils tend to thicken and solidify even after cooling once the temperature once rises to near the melting point of the fats and oils used for some reason. In addition, it has been reported that when vibration is applied after the temperature rises, viscosity and solidification are more likely to occur (Noda et al .: Journal of the Japan Food Industry Association Vol.41, No.5, 327-334 (199)
4)). As described above, since the synthetic cream is easily affected by the temperature, it is usually distributed or stored in a refrigerated (5 ° C.) state. However, if it takes a long time to distribute such as remote places, or if the outside temperature is high such as in summer, the temperature of the product will rise during transportation, and the cream will thicken,
May solidify. In addition, the cream may thicken and solidify when the temperature rises while the consumer purchases the cream and takes it home, or the temperature rises when left unrefrigerated.
【０００４】そこで、常温で安定であって、常温保存や
常温流通可能な水中油型乳化油脂組成物を製造する方法
として、１０〜４０重量％の油相と６０〜９０重量％の
水相とを乳化する際に、乳化剤としてジアセチル酒石酸
モノグリセリドと、レシチン及び／又はソルビタン脂肪
酸エステルを配合する技術（特開平４−３７００７２号
公報）が開示されている。この他にも乳化時に使用する
乳化剤の種類や組合せ、その添加量を検討し、常温保存
や常温流通可能な水中油型乳化油脂組成物を製造する技
術については多く検討されているが、先にも記したよう
に水中油型乳化油脂組成物を調製する場合には、口溶け
を良好にするために油脂として口中温度より少し低い融
点（約３５℃）を持つ油脂が使用されており、このよう
な油脂の性質上、水中油型乳化油脂組成物を常温で保存
又は流通すると増粘、固化を生じやすいという問題は完
全に解消されていないのが現状である。[0004] Therefore, as a method for producing an oil-in-water emulsified oil / fat composition which is stable at normal temperature and can be stored at normal temperature and circulated at normal temperature, a 10 to 40% by weight oil phase and a 60 to 90% by weight aqueous phase are used. A technique is disclosed in which, when emulsifying, leucine and / or sorbitan fatty acid ester are blended with diacetyltartaric acid monoglyceride as an emulsifier (JP-A-4-37072). In addition to this, the types and combinations of emulsifiers used at the time of emulsification, and the amount of the emulsifiers are examined, and many techniques for producing an oil-in-water emulsified oil / fat composition that can be stored at room temperature and distributed at room temperature have been studied. As described above, when preparing an oil-in-water emulsified oil / fat composition, an oil / fat having a melting point slightly lower than the temperature in the mouth (about 35 ° C.) is used as an oil / fat in order to improve melting in the mouth. At present, the problem that the oil-in-water emulsified oil / fat composition is liable to thicken and solidify when stored or distributed at room temperature has not been completely solved due to the properties of the oil / fat.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、流通又は保
存中の温度変化に対して安定性を有する水中油型乳化油
脂組成物を提供することを課題とする。本発明におい
て、温度変化とは、流通又は保存中に水中油型乳化油脂
組成物の温度が上がったり、下がったりすることをい
い、例えば、流通又は保存中に冷蔵温度（約５℃）か
ら、外気温（２５〜３５℃）へ温度が変化したり、消費
者が購入してから家庭に持ちかえる間に温度が上昇し、
家庭で冷蔵庫に入れたときに温度が低下するといった温
度変化のことである。これらの温度変化は、外気温の高
い夏場に特に生じやすいものである。本発明において、
水中油型乳化油脂組成物が安定性を有するとは、温度変
化によって増粘、固化が抑制されることをいう。本発明
において、水中油型乳化油脂組成物とは、油相と水相を
乳化剤を介して乳化させた乳化物のことであり、コーヒ
ー用クリーム、ホイップ用クリーム等のことをいう。SUMMARY OF THE INVENTION An object of the present invention is to provide an oil-in-water emulsified oil / fat composition having stability against temperature changes during distribution or storage. In the present invention, the term “temperature change” means that the temperature of the oil-in-water emulsified oil / fat composition increases or decreases during distribution or storage. For example, the temperature changes from the refrigeration temperature (about 5 ° C.) during distribution or storage. The temperature changes to the air temperature (25-35 ° C), or the temperature rises while the consumer purchases and returns to the home.
This is a temperature change such that the temperature drops when placed in a refrigerator at home. These temperature changes are particularly likely to occur in summer when the outside air temperature is high. In the present invention,
The fact that the oil-in-water emulsified oil / fat composition has stability means that thickening and solidification are suppressed by a temperature change. In the present invention, the oil-in-water emulsified oil / fat composition is an emulsion obtained by emulsifying an oil phase and an aqueous phase via an emulsifier, and refers to a cream for coffee, a cream for whipping, and the like.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上述した
課題に鑑み鋭意研究を重ねた結果、水中油型乳化油脂組
成物を製造する際に、乳化剤としてＨＬＢが１以下であ
る飽和脂肪酸結合型ショ糖脂肪酸エステルを用いること
により、流通又は保存中の温度変化に対して安定性を付
与できることを見出し、本発明を完成させるに至った。
先にも記したように、水中油型乳化油脂組成物は使用す
る油脂の融点付近まで一旦温度が上昇すると、その後冷
却しても増粘、固化が生じやすく、また、温度が上昇し
た後、振動が加わると、さらに増粘、固化が生じやすく
なる。このような水中油型乳化油脂組成物の増粘、固化
については幾つかの要因が考えられるが、その中でも水
中油型乳化油脂組成物の油滴の結晶化に起因するところ
が大きい。そこで、油滴の結晶化を抑制することについ
て検討したところ、ＨＬＢが１以下である飽和脂肪酸結
合型ショ糖脂肪酸エステルに顕著な効果があった。な
お、ＨＬＢが１以下である飽和脂肪酸結合型ショ糖脂肪
酸エステルは、油脂の結晶調整剤としては既知のもので
あるが、油脂と水中油型乳化油脂組成物とでは、その乳
化系やトリグリセリドの配列が異なるものであり、油脂
において確認されている結晶調整作用が、水相との界面
が存在する乳化系において必ずしも同様の効果が認めら
れるものではない。Means for Solving the Problems The present inventors have conducted intensive studies in view of the above-mentioned problems, and as a result, when producing an oil-in-water emulsified oil / fat composition, a saturated fatty acid having an HLB of 1 or less as an emulsifier has been found. The present inventors have found that the use of a bonded sucrose fatty acid ester can impart stability to temperature changes during distribution or storage, and have completed the present invention.
As described above, once the temperature of the oil-in-water emulsified fat / oil composition rises to around the melting point of the fat / oil to be used, thickening and solidification easily occur even after cooling, and after the temperature rises, When vibration is applied, thickening and solidification are more likely to occur. Several factors can be considered for the thickening and solidification of such an oil-in-water emulsified oil / fat composition. Among them, most of the factors are caused by crystallization of oil droplets of the oil-in-water emulsified oil / fat composition. Then, when the suppression of the crystallization of oil droplets was examined, the saturated fatty acid-bound sucrose fatty acid ester having an HLB of 1 or less had a remarkable effect. The saturated fatty acid-bound sucrose fatty acid ester having an HLB of 1 or less is known as a crystal modifier of fats and oils. However, in fats and oils and oil-in-water type emulsified fats and oils compositions, its emulsifying system and triglyceride The arrangement is different, and the same effect of crystal adjustment as observed in fats and oils is not necessarily observed in an emulsified system having an interface with an aqueous phase.
【０００７】[0007]
【発明の実施の形態】本発明の水中油型乳化油脂組成物
は、次のようにして調製することができる。すなわち、
乳化剤を油脂に添加し、７０〜８０℃に加温して油相を
調製する。一方、乳タンパク質素材と、必要に応じて、
香料、着色料、安定剤、乳化剤等を水に溶解し、６０〜
７０℃に加温して水相を調製する。次いで、水相に油相
を少量ずつ添加し、ホモミキサー等を用い予備乳化を行
い、その後、２段式均質機等の均質機を用い、均質圧力
５０〜７００ｋｇ／ｃｍ2 で均質処理を行い、乳化物と
し、急速冷却した後、容器に充填して５℃で１日以上エ
ージングを行うことにより得られる。なお、乳化時には
油相が２０〜５０重量％、好ましくは３０〜４０重量％
となるように調整する。油相が２０重量％未満では、風
味が低下することがあるため好ましくなく、５０重量％
を超えると流通又は保存中における温度変化に対して不
安定となり、増粘、固化が生じることがあるため好まし
くない。BEST MODE FOR CARRYING OUT THE INVENTION The oil-in-water emulsified oil / fat composition of the present invention can be prepared as follows. That is,
The emulsifier is added to the fat and heated to 70-80 ° C to prepare an oil phase. On the other hand, milk protein material and, if necessary,
Dissolve flavors, colorants, stabilizers, emulsifiers, etc. in water,
Warm to 70 ° C. to prepare the aqueous phase. Next, the oil phase is added little by little to the aqueous phase, preliminarily emulsified using a homomixer or the like, and then homogenized at a homogenous pressure of 50 to 700 kg / cm 2 using a homogenizer such as a two-stage homogenizer. An emulsion is obtained by rapidly cooling, filling in a container and aging at 5 ° C. for 1 day or more. During emulsification, the oil phase contains 20 to 50% by weight, preferably 30 to 40% by weight.
Adjust so that If the oil phase is less than 20% by weight, the flavor may be reduced, which is not preferable.
If it exceeds 300, it becomes unstable with respect to temperature changes during distribution or storage, and thickening and solidification may occur, which is not preferable.
【０００８】本発明において油脂としては、食用油脂で
あればいずれの油脂でも使用することができ、例えば、
乳脂、ラード、牛脂、魚油等の動物性油脂、なたね油、
パーム油、パーム核油、ヤシ油、大豆油、サフラワー
油、コーン油等の植物性油脂、さらにはこれらの油脂を
化学的に処理した硬化油、エステル交換油、分別油等を
挙げることができ、これらの油脂を任意の割合で混合し
て用いることもできる。口溶け等の食感を考慮すると、
融点が３５℃付近である油脂を用いることが好ましい。
本発明において乳化剤としては、ＨＬＢが１以下である
飽和脂肪酸結合型ショ糖脂肪酸エステルを使用する。特
に飽和脂肪酸として、パルミチン酸又はステアリン酸が
結合したショ糖脂肪酸エステルを用いることが好まし
い。ＨＬＢが１を超えると、流通又は保存中の温度変化
で増粘、固化が生じることがある。乳化剤は、水中油型
乳化油脂組成物に対して、０．０５〜０．５重量％、特
に０．１〜０．２重量％添加することが好ましい。添加
率が０．０５重量％未満では流通又は保存中の温度変化
に対して不安定となり、増粘、固化を生じることがある
ため好ましくなく、０．５重量％を超えると風味が低下
することがあるため好ましくない。また、前記乳化剤の
他に、モノグリセリン脂肪酸エステル、ポリグリセリン
脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレ
ングリコール脂肪酸エステル等の合成乳化剤、大豆レシ
チン、卵黄レシチン等の天然乳化剤を併用してもよい。In the present invention, any fats and oils can be used as long as they are edible fats and oils.
Animal fats and oils such as milk fat, lard, beef tallow, fish oil, rapeseed oil,
Vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, soybean oil, safflower oil and corn oil, and further hardened oil, transesterified oil, fractionated oil and the like obtained by chemically treating these oils and fats. These fats and oils can be mixed and used at an arbitrary ratio. Considering the texture such as melting in the mouth,
It is preferable to use fats and oils having a melting point of around 35 ° C.
In the present invention, a saturated fatty acid-bound sucrose fatty acid ester having an HLB of 1 or less is used as an emulsifier. In particular, it is preferable to use a sucrose fatty acid ester to which palmitic acid or stearic acid is bound as the saturated fatty acid. If the HLB exceeds 1, viscosity increase and solidification may occur due to temperature changes during distribution or storage. The emulsifier is preferably added to the oil-in-water emulsified fat composition in an amount of 0.05 to 0.5% by weight, particularly 0.1 to 0.2% by weight. If the addition rate is less than 0.05% by weight, it becomes unstable with respect to temperature changes during distribution or storage, and thickening and solidification may occur. Therefore, if it exceeds 0.5% by weight, the flavor may decrease. It is not preferable because there is. Further, in addition to the emulsifier, a synthetic emulsifier such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and a natural emulsifier such as soybean lecithin and egg yolk lecithin may be used in combination.
【０００９】乳タンパク質素材としては、例えば、脱脂
粉乳、カゼインナトリウム、ホエータンパク質濃縮物等
を挙げることができる。乳タンパク質素材は、水中油型
乳化油脂組成物に対して１．０〜５．０重量％、特に
２．０〜４．０重量％添加することが好ましい。添加率
が１．０重量％未満では、風味の点で好ましくなく、
５．０重量％を超えると、粘度が上昇しすぎることがあ
るため好ましくない。さらに、乳化安定性を付与する目
的で、グアガム、カラギーナン、ローカストビーンガ
ム、アラビアガム、キサンタンガム、タラガム等の天然
水溶性高分子、カルボキシルメチルセルロース、アルギ
ン酸ナトリウム等の合成水溶性高分子等の安定剤、ｐＨ
を調整する目的でリン酸塩、クエン酸塩、乳化安定性を
付与する目的で、ＨＬＢ１０以上のポリグリセリン脂肪
酸エステル、ショ糖脂肪酸エステル等の乳化剤、風味や
外観を向上させる目的で香料、着色料を適宜添加しても
よい。Examples of the milk protein material include skim milk powder, sodium caseinate, whey protein concentrate and the like. The milk protein material is preferably added to the oil-in-water emulsified fat composition in an amount of 1.0 to 5.0% by weight, particularly 2.0 to 4.0% by weight. If the addition ratio is less than 1.0% by weight, it is not preferable in terms of flavor,
If it exceeds 5.0% by weight, the viscosity may be too high, which is not preferred. Further, for the purpose of imparting emulsion stability, guar gum, carrageenan, locust bean gum, gum arabic, xanthan gum, natural water-soluble polymers such as tara gum, carboxymethyl cellulose, stabilizers such as synthetic water-soluble polymers such as sodium alginate, pH
Phosphates, citrates, emulsifiers such as polyglycerin fatty acid esters having an HLB of 10 or more, sucrose fatty acid esters, etc., for the purpose of adjusting emulsification, fragrances, coloring agents for the purpose of improving flavor and appearance May be appropriately added.
【００１０】[0010]
【実施例】本発明を実施例により詳細に説明する。実施例１ 以下に述べる配合で試作品１〜６を２ｋｇずつ調製し
た。 試作品１：なたね硬化油３０重量％及びパーム核硬化油
１０重量％を混合し、混合油脂（融点３５℃）を調製
し、これにレシチン（レシチンＤＸ、日清製油社製）
０．５重量％及び飽和脂肪酸結合型ショ糖脂肪酸エステ
ルとしてＨＬＢが１であるステアリン酸結合型ショ糖脂
肪酸エステル（Ｓ−０７０、三菱化学フーズ社製）０．
１重量％を加えて７５℃まで加温して油相を調製した。
水５５．１重量％に、脱脂粉乳４．０重量％、ヘキサメ
タリン酸ナトリウム（太平化学工業社製）０．１重量％
及びショ糖脂肪酸エステル（ＤＫＦ−１１０、第一工業
製薬社製）０．２重量％を添加、溶解し、６５℃まで加
温して水相を調製した。水相に油相を少量ずつ添加し、
ホモミキサーを用いて高速剪断して予備乳化を行い、直
ちに、均質機を用いて均質圧１２０ｋｇ／ｃｍ2 で均質
処理を行って水中油型乳化油脂組成物を得た。得られた
水中油型乳化油脂組成物を５℃まで急速冷却し、その後
ゲーブルトップタイプの紙パック（５００ｍｌ）に充填
し５℃の冷蔵庫で保存した。EXAMPLES The present invention will be described in detail with reference to examples. Example 1 Prototypes 1 to 6 were prepared in an amount of 2 kg each with the composition described below. Prototype 1: 30% by weight of hardened rapeseed oil and 10% by weight of hardened palm kernel oil were mixed to prepare a mixed fat and oil (melting point: 35 ° C.), and lecithin (lecithin DX, manufactured by Nisshin Oil Co., Ltd.)
0.5% by weight and a stearic acid-linked sucrose fatty acid ester having an HLB of 1 as a saturated fatty acid-linked sucrose fatty acid ester (S-070, manufactured by Mitsubishi Chemical Foods Corporation)
An oil phase was prepared by adding 1% by weight and heating to 75 ° C.
In 55.1% by weight of water, 4.0% by weight of skim milk powder, 0.1% by weight of sodium hexametaphosphate (manufactured by Taihei Chemical Co., Ltd.)
And 0.2% by weight of sucrose fatty acid ester (DKF-110, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was added and dissolved, and the mixture was heated to 65 ° C to prepare an aqueous phase. Add the oil phase little by little to the water phase,
Preliminary emulsification was performed by high-speed shearing using a homomixer, and immediately, homogenizing treatment was performed using a homogenizer at a homogenizing pressure of 120 kg / cm 2 to obtain an oil-in-water emulsified fat / oil composition. The obtained oil-in-water emulsified oil / fat composition was rapidly cooled to 5 ° C., and then filled in a gable-top type paper pack (500 ml) and stored in a refrigerator at 5 ° C.
【００１１】試作品２：なたね硬化油３０重量％及びパ
ーム核硬化油１０重量％を混合し、混合油脂（融点３５
℃）を調製し、これにレシチン（レシチンＤＸ、日清製
油社製）０．５重量％及び飽和脂肪酸結合型ショ糖脂肪
酸エステルとしてＨＬＢが１であるパルミチン酸結合型
ショ糖脂肪酸エステル（Ｐ−０７０、三菱化学フーズ社
製）０．１重量％を加えて７５℃まで加温して油相を調
製した。試作品１と同様にして、水相を調製し、さらに
水中油型乳化油脂組成物を調製した。Prototype 2: 30% by weight of hardened rapeseed oil and 10% by weight of hardened palm kernel oil were mixed, and the mixed oil (melting point: 35
C)), and 0.5% by weight of lecithin (lecithin DX, manufactured by Nisshin Oil Co., Ltd.) and palmitic acid-linked sucrose fatty acid ester (P- 070, manufactured by Mitsubishi Chemical Foods Corporation) and heated to 75 ° C. to prepare an oil phase. An aqueous phase was prepared in the same manner as in Prototype 1, and an oil-in-water emulsified oil / fat composition was further prepared.
【００１２】試作品３：なたね硬化油３０重量％及びパ
ーム核硬化油１０重量％を混合し、混合油脂（融点３５
℃）を調製し、これにレシチン（レシチンＤＸ、日清製
油社製）０．５重量％及びＨＬＢが１である飽和脂肪酸
と不飽和脂肪酸が結合しているショ糖脂肪酸エステル
（ＰＯＳ−１３５、三菱化学フーズ社製）０．１重量％
を加えて７５℃まで加温して油相を調製した。試作品１
と同様にして、水相を調製し、さらに水中油型乳化油脂
組成物を調製した。Prototype 3: 30% by weight of hardened rapeseed oil and 10% by weight of hardened palm kernel oil were mixed and mixed oil (melting point: 35
° C), sucrose fatty acid ester (POS-135, lecithin DX, manufactured by Nisshin Oil Co., Ltd.) and a saturated fatty acid having an HLB of 1 and an unsaturated fatty acid bonded thereto. 0.1% by weight of Mitsubishi Chemical Foods Corporation
And heated to 75 ° C. to prepare an oil phase. Prototype 1
In the same manner as in the above, an aqueous phase was prepared, and an oil-in-water emulsified oil / fat composition was further prepared.
【００１３】試作品４：なたね硬化油３０重量％及びパ
ーム核硬化油１０重量％を混合し、混合油脂（融点３５
℃）を調製し、これにレシチン（レシチンＤＸ、日清製
油社製）０．５重量％及びＨＬＢが５である飽和脂肪酸
結合型ショ糖脂肪酸エステル（ＤＫＦ−５０、三菱化学
フーズ社製）０．１重量％を加えて７５℃まで加温して
油相を調製した。試作品１と同様にして、水相を調製
し、さらに水中油型乳化油脂組成物を調製した。Prototype 4: 30% by weight of hardened rapeseed oil and 10% by weight of hardened palm kernel oil were mixed, and the mixed oil (melting point: 35
C.), and 0.5% by weight of lecithin (lecithin DX, manufactured by Nisshin Oil Co., Ltd.) and a saturated fatty acid-bound sucrose fatty acid ester having an HLB of 5 (DKF-50, manufactured by Mitsubishi Chemical Foods, Inc.) 0 Then, the mixture was heated to 75 ° C. to prepare an oil phase. An aqueous phase was prepared in the same manner as in Prototype 1, and an oil-in-water emulsified oil / fat composition was further prepared.
【００１４】試作品５：なたね硬化油３０重量％及びパ
ーム核硬化油１０重量％を混合し、混合油脂（融点３５
℃）を調製し、これにレシチン（レシチンＤＸ、日清製
油社製）０．５重量％及びＨＬＢが３．５である飽和脂
肪酸結合型ポリグリセリン脂肪酸エステル（サンソフト
Ａ−１８８Ｅ、太陽化学社製）０．１重量％を加えて７
５℃まで加温して油相を調製した。試作品１と同様にし
て、水相を調製し、さらに水中油型乳化油脂組成物を調
製した。Prototype 5: 30% by weight of hardened rapeseed oil and 10% by weight of hardened palm kernel oil were mixed, and the mixed oil and fat (melting point: 35
C.), and 0.5% by weight of lecithin (lecithin DX, manufactured by Nisshin Oil Co., Ltd.) and a saturated fatty acid-binding polyglycerol fatty acid ester having an HLB of 3.5 (Sunsoft A-188E, manufactured by Taiyo Chemical Co., Ltd.) 7) by adding 0.1% by weight
The oil phase was prepared by heating to 5 ° C. An aqueous phase was prepared in the same manner as in Prototype 1, and an oil-in-water emulsified oil / fat composition was further prepared.
【００１５】試作品６：なたね硬化油３０重量％及びパ
ーム核硬化油１０重量％を混合し、混合油脂（融点３５
℃）を調製し、これにレシチン（レシチンＤＸ、日清製
油社製）０．５重量％及びＨＬＢが２．１である飽和脂
肪酸結合型ソルビタン脂肪酸エステル（Ｓ−３０、花王
社製）０．１重量％を加えて７５℃まで加温して油相を
調製した。試作品１と同様にして、水相を調製し、さら
に水中油型乳化油脂組成物を調製した。Prototype 6: 30% by weight of hardened rapeseed oil and 10% by weight of hardened palm kernel oil were mixed, and the mixed oil and fat (melting point: 35
C.), and 0.5% by weight of lecithin (lecithin DX, manufactured by Nisshin Oil Co., Ltd.) and a saturated fatty acid-binding sorbitan fatty acid ester having an HLB of 2.1 (S-30, manufactured by Kao Corporation). An oil phase was prepared by adding 1% by weight and heating to 75 ° C. An aqueous phase was prepared in the same manner as in Prototype 1, and an oil-in-water emulsified oil / fat composition was further prepared.
【００１６】試験例１ 実施例で調製した試作品１〜６について、保存安定性試
験及び官能評価を行った。 保存安定性試験：試作品１〜６について５℃で１日保持
した。また、５℃で１日保持した試作品１〜６を紙容器
ごと温湯に浸漬させ、品温が２５℃又は３５℃となるよ
うに１時間保持し、その後、再度５℃の冷蔵庫で１日保
持した。品温を５℃のままで保持した試作品１〜６、品
温を２５℃まで上昇させた試作品１〜６及び品温を３５
℃まで上昇させた試作品１〜６の粘度を測定した。な
お、粘度の測定は、品温を１０℃とし、Ｂ型粘度計（Ｂ
Ｌ、東京計器社製）を用い、Ｎｏ．２のローターで、３
０ｒｐｍの条件で測定を行った。結果を表１に示す。 Test Example 1 The prototypes 1 to 6 prepared in the examples were subjected to a storage stability test and a sensory evaluation. Storage stability test: Prototypes 1 to 6 were kept at 5 ° C. for 1 day. Also, the prototypes 1 to 6 kept at 5 ° C. for one day are immersed in hot water together with the paper container, kept for one hour so that the product temperature becomes 25 ° C. or 35 ° C., and then again in a refrigerator at 5 ° C. for one day. Held. Prototypes 1 to 6 whose product temperature was kept at 5 ° C, prototypes 1 to 6 whose product temperature was raised to 25 ° C, and a product temperature of 35
The viscosities of the prototypes 1 to 6 which were raised to ° C. were measured. The viscosity was measured at a product temperature of 10 ° C and a B-type viscometer (B
L, manufactured by Tokyo Keiki Co., Ltd.). With 2 rotors, 3
The measurement was performed under the condition of 0 rpm. Table 1 shows the results.
【００１７】[0017]
【表１】 [Table 1]
【００１８】品温を２５℃まで上昇させたとき、試作品
１、２及び６は粘度がほとんど上昇しなかったが、試作
品３、４及び５は増粘した。また、品温を３５℃まで上
昇させとき、試作品１及び２は粘度がほとんど上昇しな
かったが、試作品３、４、５及び６は増粘し、試作品
３、４及び５については、目視にて一部の固化が生じて
いることを確認できた。When the product temperature was increased to 25 ° C., the viscosity of the prototypes 1, 2, and 6 hardly increased, but the prototypes 3, 4, and 5 increased in viscosity. When the product temperature was increased to 35 ° C., the viscosity of the prototypes 1 and 2 hardly increased, but the prototypes 3, 4, 5, and 6 increased in viscosity. It could be visually confirmed that some solidification occurred.
【００１９】[0019]
【発明の効果】本発明によれば、流通又は保存中の温度
変化に対して安定性を有し、増粘、固化が抑制された水
中油型乳化油脂組成物を提供することができる。本発明
の水中油型乳化油脂組成物は、乳化剤としてＨＬＢが１
以下である飽和脂肪酸結合型ショ糖脂肪酸エステルを
０．０５〜０．５重量％含有しており、温度変化に安定
であるため、外気温の高い夏場等の流通又は保存中の温
度上昇や、消費者が購入後、家庭に持ち帰る間の温度上
昇等により、増粘、固化することがなく、乳化剤の使用
量も少量であるため、風味の点でも好ましいものであ
る。According to the present invention, it is possible to provide an oil-in-water emulsified oil / fat composition having stability against temperature changes during distribution or storage, and having suppressed thickening and solidification. The oil-in-water emulsified oil / fat composition of the present invention has an HLB of 1 as an emulsifier.
The following saturated fatty acid-bound sucrose fatty acid ester is contained in an amount of 0.05 to 0.5% by weight, and is stable against temperature changes. It does not thicken or solidify due to an increase in temperature while the consumer takes it home after purchase, and the amount of the emulsifier used is small, so that it is also preferable in terms of flavor.
フロントページの続き (72)発明者 野田 正幸 埼玉県北足立郡伊奈町大字小室2268番地の 148 −308 (72)発明者 椎木 靖彦 東京都品川区北品川２丁目７−３ Ｆターム(参考） 4B001 AC06 AC17 AC40 AC46 BC03 BC06 BC07 BC08 EC53 4B025 LB20 LB21 LE07 LG16 LG19 LG24 LG25 LG53 LK01 LK04 LP10 LP12 4B026 DC03 DC06 DG03 DG04 DH03 DH05 DK03 DK05 DK10 DL08 DP03 DP04 DP10 DX04 Continued on the front page (72) Inventor Masayuki Noda 148-308, 2268 Komuro, Ina-cho, Kita-Adachi-gun, Saitama Prefecture (72) Inventor Yasuhiko Shiiki 2-7-3 Kitashinagawa, Shinagawa-ku, Tokyo F-term (reference) 4B001 AC06 AC17 AC40 AC46 BC03 BC06 BC07 BC08 EC53 4B025 LB20 LB21 LE07 LG16 LG19 LG24 LG25 LG53 LK01 LK04 LP10 LP12 4B026 DC03 DC06 DG03 DG04 DH03 DH05 DK03 DK05 DK10 DL08 DP03 DP04 DP10 DX04
Claims (3)
脂肪酸結合型ショ糖脂肪酸エステルを含有することを特
徴とする水中油型乳化油脂組成物。1. An oil-in-water emulsified fat / oil composition comprising a saturated fatty acid-bound sucrose fatty acid ester having an HLB of 1 or less as an emulsifier.
ショ糖脂肪酸エステルを０．０５〜０．５重量％含有す
ることを特徴とする請求項１記載の水中油型乳化油脂組
成物。2. The oil-in-water emulsified oil / fat composition according to claim 1, comprising 0.05 to 0.5% by weight of a saturated fatty acid-bound sucrose fatty acid ester having an HLB of 1 or less.
の飽和脂肪酸が、パルミチン酸又はステアリン酸である
請求項１又は２記載の水中油型乳化油脂組成物。3. The oil-in-water emulsified fat / oil composition according to claim 1, wherein the saturated fatty acid of the saturated fatty acid-bound sucrose fatty acid ester is palmitic acid or stearic acid.
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| Application Number | Priority Date | Filing Date | Title |
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| JP29210399A JP3443049B2 (en) | 1999-10-14 | 1999-10-14 | cream |
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| JP29210399A JP3443049B2 (en) | 1999-10-14 | 1999-10-14 | cream |
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| JP2001112412A true JP2001112412A (en) | 2001-04-24 |
| JP3443049B2 JP3443049B2 (en) | 2003-09-02 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011083195A (en) * | 2009-10-13 | 2011-04-28 | Miyoshi Oil & Fat Co Ltd | Foaming oil-in-water emulsified product |
| WO2013088971A1 (en) * | 2011-12-15 | 2013-06-20 | 日清オイリオグループ株式会社 | Mixture of fats and/or oils for use in foamable oil-in-water emulsion and foamable oil-in-water emulsion containing said mixture |
| CN115812798A (en) * | 2022-10-12 | 2023-03-21 | 暨南大学 | Preparation and application of water-oil-sugar emulsification stabilizing system |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4603962B2 (en) * | 2005-09-30 | 2010-12-22 | 雪印乳業株式会社 | Synthetic cream |
-
1999
- 1999-10-14 JP JP29210399A patent/JP3443049B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011083195A (en) * | 2009-10-13 | 2011-04-28 | Miyoshi Oil & Fat Co Ltd | Foaming oil-in-water emulsified product |
| WO2013088971A1 (en) * | 2011-12-15 | 2013-06-20 | 日清オイリオグループ株式会社 | Mixture of fats and/or oils for use in foamable oil-in-water emulsion and foamable oil-in-water emulsion containing said mixture |
| JP5341283B1 (en) * | 2011-12-15 | 2013-11-13 | 日清オイリオグループ株式会社 | Oil and fat for foamable oil-in-water emulsion and foamable oil-in-water emulsion comprising the oil and fat |
| CN104039158A (en) * | 2011-12-15 | 2014-09-10 | 日清奥利友集团株式会社 | Mixture of fats and/or oils for use in foamable oil-in-water emulsion and foamable oil-in-water emulsion containing said mixture |
| CN115812798A (en) * | 2022-10-12 | 2023-03-21 | 暨南大学 | Preparation and application of water-oil-sugar emulsification stabilizing system |
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| JP3443049B2 (en) | 2003-09-02 |
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