JP2003213290A - Double-emulsified oil and fat composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a double-emulsified oil and fat composition solving the problem that, in a conventional such composition, incorporation of lecithin, a large quantity of a stabilizer, or common salt, or the like, in the innermost phase oil and fat results in not only impairing its flavor but also demulsification, therefore affording no satisfactory emulsion stability. <P>SOLUTION: This double-emulsified oil and fat composition is such one that 0.005-0.05 wt.% or greater of a milk-derived phospholipid such as milk fat globule membrane component is included as an emulsifier in the resulting O/W emulsified product as the dispersed phase. The milk-derived phospholipid is contained as a whole at 0.002-0.012 wt.% or greater in this composition. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water-in-oil type (hereinafter referred to as O1 / W / O2 type) emulsion oil composition, that is, an oil-in-water type (hereinafter referred to as O1 / W type) emulsion, Further, the present invention relates to a double emulsified oil / fat composition dispersed and emulsified in an oil / fat to be a continuous phase and a method for producing the same. In the present invention, in the O1 / W type emulsion, by effectively utilizing a milk-derived phospholipid-rich milk material as an emulsifier, particularly a milk-derived phospholipid, the emulsion stability and flavor of the double-emulsified oil and fat composition. Improved.

[0002]

2. Description of the Related Art O1 / W / O2 type oil / fat compositions can use different kinds of oil / fat as the innermost phase and oil / fat as the outermost phase. When various flavors and flavors are mixed, the aftertaste is particularly good and stable over a long period of time, so the oil / fat composition is compared with the water-in-oil type (W / O type),
It is very useful in its application. Therefore, there have been many studies on the O1 / W / O2 type emulsified oil / fat composition, and as shown in Table 1, a specific emulsifier is used for the innermost phase oil / fat, the intermediate aqueous phase and the outermost phase oil / fat, respectively. Therefore, various O1 / W / O2 type emulsified oil / fat compositions intended to improve the stability and taste of emulsions constituting the oil / fat composition have been proposed.

[0003]

[Table 1]

As described above, in the conventionally known O1 / W / O2 type oil / fat composition, lecithin and sucrose fatty acid ester or lecithin and sorbitan fatty acid are used as emulsifiers in the composition of the O1 / W type emulsion as the dispersed phase. The combination of esters is considered to be effective (see Japanese Patent Publication No. 55-18504 and Japanese Patent Publication No. 58-152445). As lecithin,
Soybean lecithin and egg yolk lecithin are generally used. The phospholipid composition of commercially available soybean lecithin and egg yolk lecithin is shown in Table 2, and the composition of the milk-derived phospholipid used in the present invention is shown for comparison.

[0005]

[Table 2]

[0006] Phosphatidylcholine (PC), which is the main constituent of soybean lecithin and egg yolk lecithin, is said to be effective for stabilizing W / O type emulsions, but it is not effective in combination with sucrose fatty acid ester or sorbitan fatty acid ester. The effect of stabilizing the O1 / W type emulsification is known in the O1 / W / O2 type emulsified oil and fat composition by combination. However, soybean lecithin and egg yolk lecithin used here are excellent only in terms of O1 / W emulsification, but in soybean lecithin, due to the high degree of unsaturation of bound fatty acids, the off-flavor due to low oxidative stability. In addition, there is a possibility that problems such as the production of the egg yolk and the transfer of the flavor derived from the raw materials may occur in egg yolk lecithin. That is, in the O1 / W / O2 type emulsion oil / fat composition, the dispersed phase, that is, at the same time as the emulsion stability of the O1 / W type emulsion, it is necessary that the aftertaste is good, but the innermost phase oil / fat When lecithin is contained therein, the original flavor of lecithin results in impairing the flavor of the oil / fat composition.
Conventionally, attempts have been made to add a large amount of flavor to the innermost oil or fat or the intermediate aqueous phase for the purpose of improving the problem of flavor due to the lecithin, but if a large amount of these is added,
The creamy texture, which is felt as a flavor peculiar to the O1 / W / O2 type oil and fat composition, is lost, so that the double emulsion oil and fat composition itself has no meaning.

Further, in order to stabilize the oil and fat (O1) in the innermost phase, attempts have been made to add a high HLB emulsifier and a large amount of a stabilizer to the aqueous phase, but it is not This results in the inhibition of good oral release of the internal phase oil (O1). On the other hand, it is necessary to add salt to the intermediate aqueous phase in order to improve the flavor.
It acts to destroy the type emulsion and, when the emulsion is dispersed in the outermost fat and oil, makes the O1 / W type emulsion unstable. Therefore, there has been a problem that the above-described known double-emulsified oil and fat composition proposed so far cannot obtain sufficiently satisfactory emulsion stability and good flavor.

[0008]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems found in a double emulsified oil / fat composition, wherein the oil / fat composition contains a milk-derived phospholipid-rich milk material, Particularly, by effectively using phospholipid derived from milk, the emulsion stability and flavor were successfully improved. That is, an object of the present invention is to provide an O1 / W / O2 type double emulsified oil / fat composition that exhibits excellent emulsion stability and good flavor.

[0009]

As described above, the present invention has the following features.
A milk-derived phospholipid-rich dairy material is used to stabilize the emulsification of the O1 / W type emulsion of the dispersed phase constituting the double emulsified oil / fat composition, and in particular the milk-derived phospholipid is contained in the above specified amount. By doing so, the problems relating to the emulsion stability and flavor of the above emulsion are solved.

A further characteristic feature of the present invention is that in a double emulsified oil / fat composition in which oil / fat is the continuous phase, O1 / W of the dispersed phase is used.
As an emulsifier that constitutes the emulsification of the type emulsion, contains milk-derived phospholipids 0.005 to 0.05% by weight of the O1 / W type emulsion,
In the composition, the milk-derived phospholipid as a whole is 0.00
The content is 2 to 0.012% by weight. Furthermore, the innermost phase oil / fat constituting the O1 / W type emulsion has an average particle size of 2 μm or less, and the O1 / W type emulsion has an average particle size of 50 μm or less.

The present invention also relates to a double emulsion oil / fat composition (O1 / W / O
In the preparation of 2), when preparing an O1 / W type emulsion which is the innermost phase, 0.005 to 0.05% by weight of milk-derived phospholipid in the emulsion system constituting the O1 / W type emulsion in the emulsion. After preparing an emulsion containing oil droplets having an average particle size of 2 μm or less by a homogenizer, disperse the O1 / W type emulsion in the outermost continuous phase,
Then, the method is a method for producing an O1 / W / O2 type emulsified oil / fat composition, which comprises cooling and kneading.

The milk-derived phospholipid used in the present invention is mainly contained in a large amount in the milk fat globule membrane, and is transferred to buttermilk during butter production or to buttersarum produced by melting butter. The milk-derived phospholipid contains phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin as main constituents. The composition of the milk-derived phospholipid used in the present invention is shown in Table 2 above, and the proportion of phosphatidylethanolamine and sphingomyelin contained is very large compared to commercially available soybean lecithin and egg yolk lecithin.

The milk-derived phospholipids of the present invention are bovine, equine,
Made from milk of mammals such as goats and humans,
It can be obtained by separating and concentrating by a known method. As a method of separating and concentrating, for example, after separating cream from milk, washing, butter milk obtained by washing and / or butter serum obtained by melting butter, JP-A-3-251143 and JP-A-3-251143. It can be prepared by isoelectric precipitation, ultrafiltration or the like as disclosed in Japanese Patent Laid-Open No. 5-292880. The obtained milk-derived phospholipid may be in any form such as liquid, powder and paste.

In the present invention, it is preferable to use the milk-derived phospholipid thus prepared, but a milk material such as buttermilk, buttermilk powder having a high milk-derived phospholipid content, or buttersarum obtained by melting butter. Can be used as it is, and even if these are used, the purpose can be sufficiently achieved. In the present invention, these are referred to as milk-derived phospholipid-rich milk ingredients.

Further, in the present invention, it is also preferable to utilize a milk fat globule film component obtained by subjecting butter milk, butter milk powder or butter serum to a concentration treatment by microfiltration or the like.

In the present invention, as the emulsifier to be added to the outermost fat and oil, one or more kinds of conventionally used lecithin, glycerin fatty acid ester, propylene glycol fatty acid ester and the like can be used.

In the present invention, in order to enhance the emulsion stability of the O1 / W / O2 type emulsified oil / fat composition, a milk-derived phospholipid-rich dairy material, particularly milk-derived phospholipid, is selected and used in a specific blending amount. It is a thing. That is, in a double-emulsified oil and fat composition having a fat and oil as a continuous phase, a milk-derived phospholipid is used as an emulsifier that constitutes emulsification of an O1 / W type emulsion in a dispersed phase, and 0.005 to 0.05% by weight of O1 / W type emulsion. The composition contains 0.002 to 0.012% by weight of milk-derived phospholipid as a whole.
It is to contain. The specific amount of this milk-derived phospholipid is
It is based on the findings of numerous experimental results. That is, when the amount of milk-derived phospholipid is lower than the above lower limit value, the oil and fat in the innermost layer and the intermediate aqueous layer are insufficiently emulsified, and the emulsion stability in the subsequent steps is also impaired. Further, when the amount of milk-derived phospholipid is higher than the above upper limit value, the emulsion stability does not change even if the amount of milk-derived phospholipid is more than this amount.

At the same time, the ratio of the innermost phase oil / fat to the intermediate aqueous phase, and further the ratio of the O1 / W type emulsion to the outermost phase oil / fat are important for enhancing the emulsion stability. Therefore, in the O1 / W emulsion, the weight ratio of the innermost phase oil / fat to the intermediate aqueous phase is 1: 0.6.
It is preferable to be 7 to 9, and in the O1 / W / O2 type emulsion oil composition, the weight ratio of the outermost phase fat and oil and the O1 / W emulsion is set.
It is desirable to be 1: 0.11 to 1. Particularly preferably, O1
In the / W type emulsion, the weight ratio of the innermost phase fat and oil and the intermediate aqueous phase is
It is 1: 1.5 to 9, and the weight ratio of the outermost fat and oil to the O1 / W type emulsion is 1: 0.2 to 1. In the present invention, as described above, O1 / W
The weight ratio of the innermost fat and oil to the intermediate aqueous phase in the emulsion
The ratio of the innermost phase oil / fat to the intermediate aqueous phase is 1: 1.5-9. If the ratio is out of the above range, the emulsion stability of the O1 / W type emulsion is lost, and the emulsion of the O1 / W type emulsion is destroyed when it is dispersed in the outermost fat and oil,
As a result, W / O without maintaining the emulsified form of O1 / W / O2 type emulsification
The phase is changed. In the O1 / W / O2 type emulsified oil / fat composition, the weight ratio of the outermost phase oil / fat and the O1 / W type emulsion is 1: 0.11 to 1
And, particularly preferably, the weight ratio of the outermost phase fat and oil and the O1 / W type emulsion is 1: 0.2 to 1, and if the ratio deviates from this, O1
The emulsion stability of the / W type emulsion is lost, and like the above,
This is because the emulsification is destroyed and the phase is inverted.

Further, in the O1 / W / O2 type emulsified oil / fat composition, the particle diameters of the innermost phase oil / fat and the O1 / W type emulsion are also important in terms of emulsion stability and aftertaste. In the invention, it is preferable that the innermost phase fat / oil has an average particle size of 2 μm or less, and the O1 / W type emulsion has a particle size of 0.7 to 50 μm. In addition, among the innermost phase fat and oil,
70% or more of the oil droplets having a particle size of 2.0 μm,
It is preferable in terms of emulsion stability and improving aftertaste.

The oil and fat used in the present invention may be a wide variety of animal and vegetable oils and fats that can be used for food, and may be one kind or a mixture of two or more kinds. It may be subjected to physical and / or physical treatment. Examples of these oils and fats include soybean oil, palm oil, coconut oil, corn oil, safflower oil, cottonseed oil, beef tallow, fish oil, and hydrogenated oils thereof, transesterified oils, partial hydrolysates and the like. The above-mentioned fats and oils can be used as the outermost fat and oil, and the type thereof is not particularly limited.

Further, if necessary, flavors, colorants, preservatives and the like may be appropriately added to these oils and fats to enhance their palatability and quality stability. The intermediate aqueous phase in the present invention may be only water, but milk protein,
You may mix | blend a seasoning, a paste, a flavor, a stabilizer, etc. suitably.

The double emulsified oil and fat composition according to the present invention can be prepared by the following procedure. First, in the aqueous phase heated to a temperature at which the innermost phase fat and oil melts, the heated innermost phase fat and oil is added with stirring to pre-emulsify the O1 / W type emulsion, The emulsion is homogenized with a homogenizer to prepare an O1 / W type emulsion. Then, the above-mentioned O1 is added to the oil phase, which is the outermost phase.
/ W type emulsion is mixed and emulsified. In this case, the temperature of the outermost fat and oil is preferably adjusted to 30 to 70 ° C., and after uniformly emulsifying, an O1 / W / O2 type emulsified fat and oil composition is obtained using a rapid kneading device. The effects of the present invention will be described more specifically below with reference to Examples and Comparative Examples.

[0023]

Example 1 An inner phase composed of skim milk powder, sodium caseinate, and sodium chloride dissolved and heated to 60 ° C. and an innermost phase composed of hydrogenated soybean oil which was heated to 60 ° C. after dissolving a milk-derived phospholipid concentrate were stirred. While mixing and pre-emulsifying, the mixture was passed through a homogenizer (12 MPa) to obtain an O1 / W type emulsion. This O1 / W
The emulsified oil-and-fat composition of the present invention product 1 was produced by mixing the emulsified emulsion with the oil and fat of the outermost phase having the following composition heated to 50 ° C. and emulsifying the mixture, and cooling and kneading the mixture with a rapid kneading device. (Product 1 of the present invention) (1) Composition of O1 / W type emulsion Soybean hydrogenated oil (melting point 32 ° C.) 14.0 kg skimmed milk powder 0.3 kg casein sodium 0.3 kg Milk-derived phospholipid concentrate (containing 20% phospholipids) 0.01 kg Salt 1.2kg Water 16.989kg (2) Composition of outermost phase (O2) Soybean hydrogenated oil (melting point 32 ° C) 28.5kg Palm oil 5.0kg Soybean white squeezing oil 33.5kg Monoglyceride 0.2kg β-carotene 0.001kg

[0024]

Example 2 An emulsified oil / fat composition of the product 2 of the present invention was produced in the same manner as in Example 1 with the following formulation. (Invention Product 2) (1) Composition of O1 / W Emulsion Soybean hydrogenated oil (melting point 32 ° C.) 10.0 kg skimmed milk powder 0.3 kg butter serum (containing 12% phospholipids) 0.03 kg salt 1.2 kg water 33.269 kg (2 ) Composition of outermost phase (02) Soybean hydrogenated oil (melting point 32 ° C) 21.0kg Palm oil 5.0kg Soybean white squeezing oil 29.0kg Monoglyceride 0.2kg β-carotene 0.001kg

[0025]

Example 3 An emulsified oil / fat composition of the product 3 of the present invention was produced in the same manner as in Example 1 with the following formulation. (Product 3 of the present invention) (1) Composition of O1 / W type emulsion Soybean hydrogenated oil (melting point 32 ° C) 8.0kg Buttermilk powder (containing 0.56% phospholipids) 0.4kg Salt 1.3kg Water 22.799kg (2) Outermost phase Composition of (02) Soybean hydrogenated oil (melting point 32 ° C) 28.5kg Palm oil 5.0kg Soybean white squeezing oil 33.5kg Monoglyceride 0.5kg β-carotene 0.001kg

[0026]

[Example 4] (Preparation of milk fat globule film component) Water was added to 1 kg of buttermilk powder as a raw material to reduce it to 10% to prepare a 10 liter solution. Next, this solution was adjusted to pH 4.4 with 2N-HCl and allowed to stand for 30 minutes, then the precipitate was separated by a centrifuge and the supernatant was recovered. The supernatant was subjected to concentration treatment using a microfiltration device (Microza PSP-103 manufactured by Asahi Kasei Corporation, average particle size 0.1 μm), and then spray dried. By this treatment, 43g of powder (milk fat globule film component 1)
Got The emulsified fat composition of the product 4 of the present invention was produced in the same manner as in Example 1 with the following formulation. (Product 4 of the present invention) (1) Composition of O1 / W type emulsion Soybean hydrogenated oil (melting point 32 ° C.) 5.0 kg Milk fat globule film component 1 0.03 kg Salt 1.2 kg Water 28.269 kg (2) Outermost phase (02) Composition Soybean hydrogenated oil (melting point 32 ° C) 15.0kg Palm oil 10.0kg Corn squeezed oil 40.0kg Monoglyceride 0.5kg β-carotene 0.001kg

[0027]

Comparative Example 1 The emulsified oil and fat composition of Comparative Product 1 was produced in the same manner as in Example 1 with the following formulation. (Comparative product 1) (1) Composition of O1 / W emulsion Soybean hydrogenated oil (melting point 32 ° C) 14.0kg Skim milk powder 0.3kg Sodium casein 0.3kg Salt 1.2kg Water 16.999kg (2) Composition of outermost phase (02) Hardened soybean oil (melting point 32 ℃) 28.5kg Palm oil 5.0kg White soybean oil 33.5kg Monoglyceride 0.2kg β-carotene 0.001kg

[0028]

Comparative Example 2 The oil and fat composition of Comparative Product 2 was produced in the same manner as in Example 1 with the following formulation. (Comparative product 2) (1) Composition of O1 / W type emulsion Soybean hydrogenated oil (melting point 32 ° C) 10.0kg Lecithin 1.0kg Sucrose fatty acid ester (HLB11) 1.0kg Nonfat dry milk 0.3kg Casein sodium 0.3kg Salt 1.2kg Water 30.999kg (2) Composition of outermost phase (02) Soybean hydrogenated oil (melting point 32 ℃) 21.0kg Palm oil 5.0kg Soybean white squeezing oil 29.0kg Monoglyceride 0.2kg β-carotene 0.001kg

[0029]

Comparative Example 3 The emulsified oil and fat composition of Comparative Product 3 was produced in the same manner as in Example 1 with the following formulation. (Comparative product 3) (1) Composition of O1 / W type emulsion Soybean hydrogenated oil (melting point 32 ° C) 14.0kg Lecithin 1.0kg Sucrose fatty acid ester (HLB11) 1.0kg Nonfat dry milk 0.3kg Casein sodium 0.3kg Salt 1.2kg Water 20.899kg (2) Composition of outermost phase (02) Soybean hydrogenated oil (melting point 32 ° C) 25.0kg Palm oil 5.0kg Soybean white squeezing oil 31.0kg Monoglyceride 0.2kg Lecithin 0.1kg β-carotene 0.001kg

The emulsified oil / fat composition thus obtained was subjected to a sensory evaluation by 20 panelists. The evaluation was made on one-fourth of the eight cut breads, the present invention products 1 to 3 prepared, and the comparative product 1
Each of 3 to 10 g was applied, and the flavor expression in the mouth was evaluated. Evaluation is performed by the following 5 point method,
The average score of evaluation was calculated. 5 points: good, 4 points: somewhat good, 3 points: difficult to judge, 2 points: slightly bad, 1 point: poor, and the presence rate of O1 / W / O2 type emulsion was evaluated by microscopic observation. . That is, the existence ratio of the O1 / W type emulsion in all the water droplets confirmed in the visual field was determined. The results are shown in Table 3.

[0031]

[Table 3]

According to this, it was confirmed that the double emulsified oil / fat composition according to the present invention had a taste not hitherto obtained and exhibited good emulsion stability.

[0033]

INDUSTRIAL APPLICABILITY The present invention is a double-emulsified oil / fat composition. By containing a specific amount, it is possible to prevent the deterioration of the flavor due to lecithin, which has been conventionally added as an emulsifier to the innermost phase oil and fat, and to improve the emulsion stability of the O1 / W type emulsion. Thus, there is an effect that an O1 / W / O2 type emulsified oil / fat composition having good emulsion stability and flavor can be provided.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kiyotaka Okamoto             16-10-202 Renjakucho, Kawagoe City, Saitama Prefecture F term (reference) 4B026 DC01 DC03 DK05 DP01 DX06                 4H059 BA83 BC03 BC13 DA24 DA30                       EA11

Claims (9)

[Claims] 1. A double emulsified oil and fat composition (O1 / W / O2), wherein the emulsification system constituting O1 / W on the inner phase side contains a milk-derived phospholipid as an emulsifier. Emulsified fat composition. 2. The double emulsified oil and fat composition according to claim 1, wherein the phospholipid derived from milk is contained in an amount of 0.002 to 0.012% by weight based on the double emulsified oil and fat composition. 3. The emulsion system constituting O1 / W, which is the internal phase side, contains a milk-derived phospholipid as an emulsifier in an amount of 0.005 to 0.05% by weight of the emulsion system constituting O1 / W. Item 2. The double emulsified oil and fat composition according to Item 1 or 2. 4. The double emulsified oil / fat composition according to claim 1, wherein the milk-derived phospholipid is a milk material having a high phospholipid content and / or a milk fat globule coating component. 5. The weight ratio of the oil and fat in the innermost phase to the intermediate aqueous phase is 1: 0.67.
The double emulsified oil-fat composition according to any one of claims 1 to 4, which is -9. 6. A weight ratio of an O1 / W type emulsion comprising a continuous phase of oil and fat (outermost phase oil and fat) and an innermost phase oil and fat and an intermediate aqueous phase is 1: 0.
The double emulsified oil and fat composition according to any one of claims 1 to 5, which is 11 to 1. 7. The double emulsified oil and fat according to claim 1, wherein the innermost phase oil / fat has an average particle diameter of 2 μm or less, and the O1 / W type emulsion has an average particle diameter of 50 μm or less. Composition. 8. The double emulsified oil / fat composition according to claim 1, wherein 70% or more of the oil particles having a particle diameter of 0.01 to 2.0 μm are contained in the oil and fat in the innermost phase. 9. In the preparation of a double emulsion oil / fat composition (O1 / W / O2), when preparing O1 / W which is the innermost phase, the
After adding 0.005 to 0.05% by weight of milk-derived phospholipid of the emulsifying system that constitutes O1 / W, and preparing an emulsion containing oil droplets with an average particle size of 2 μm or less by a homogenizer, the emulsion is placed in the outermost continuous phase. O1
A method for producing an O1 / W / O2 type emulsified oil / fat composition, which comprises dispersing a / W emulsion, and then cooling and kneading the mixture.