JP2006328254A - 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 that provides a high fragrance and flavor against reduction in flavor in preservation of processed food, keeps the flavor until eating and yet controls the effect development of a fragrant substance by demulsification of an emulsion and to provide a method for producing the same. <P>SOLUTION: The double-emulsified oil and fat composition is an oil-in-water-in-oil emulsion in which a first oil phase (O1) to be the innermost phase, a second oil phase (O2) to be the outermost phase and a water phase (W) to be the intermediate phase are double-emulsified in an O/W/O type. The composition comprises a fragrant substance in the first oil phase and 0.02-0.5 wt.% of a glycerol saturated fatty acid monoester and 0.1-2 wt.% of a polyglycerol condensed ricinoleic acid ester as an emulsifying agent in the second oil phase as essential components in the total double-emulsified oil and fat composition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention provides a double-emulsified oil-and-fat composition emulsified in an oil-in-water type oil containing a fragrance substance in a first oil phase. The present invention relates to a double emulsified oil / fat composition capable of controlling the timing of expression and a method for producing the same.

Most processed foods manufactured industrially are not delivered directly to consumers, but indirectly to consumers via distributors and distributors. Therefore, processed food manufacturers and the like are sufficiently sterilized and filled in container packaging materials during cooking to keep food to be sold for a long time. Further, in many cases, sterilization is performed after filling a container packaging material such as a retort pouch food. For this reason, processed foods manufactured industrially may have an unfavorable flavor derived from the container packaging material used for filling, even if the storage conditions at the time of distribution and sale are good, The flavor of processed foods is greatly reduced when consumers eat, because the preferred aroma of splattered is scattered, and furthermore, the specific preferred taste is dispersed throughout the food and the taste is reduced. There are many cases. Especially for fragrances, consumers often have good fragrances in foods that should have been originally provided because the odorous substances that are the basis of the fragrances are often oil-soluble and highly volatile. Sometimes it has disappeared. In other words, the aroma substance has been lost or altered due to heating operations such as cooking, sterilization, etc., long-term storage with container packaging, etc., and when the consumer performs re-cooking such as heating with processed food in hand, The present situation is that consumers do not express the original effects and eat in a state where the flavor is lowered without feeling a favorable fragrance. In order to solve the problem that the flavor of such processed foods is lowered, as a method for retaining the aromatic substance in the food, the aromatic substance by containing a cyclic tetrasaccharide or a mixture of a cyclic derivative of the cyclic tetrasaccharide and the aromatic substance. A component retention method (Patent Document 1) has been reported. On the other hand, as in the present invention, in the O / W / O type double emulsified oil / fat composition, the use of specific emulsifiers for the innermost oil / fat, the intermediate aqueous phase and the outermost oil / fat is intended to improve the taste. Various proposed double emulsified oil and fat compositions have been proposed. For example, a double emulsified oil and fat composition (Patent Document 2) characterized in that it contains milk-derived phospholipid as an emulsifier in an O / W type emulsification system composed of an innermost phase oil and an intermediate aqueous phase (Patent Document 2). ing. However, in these methods, it is difficult not only to control the timing of the effect of the aromatic substance as described above, but it also takes a long time to prepare the raw material and the composition, and the manufacturing cost is high. There are various problems that may occur in the manufacturing process.
JP 2004-2620 A JP 2003-213290 A

  In view of such a current situation, the problem to be solved by the present invention is to give a fragrant flavor to a large unsolved problem of reduced flavor of processed food, and maintain the flavor until eating. Therefore, in the oil-in-water-in-oil double emulsification structure, the oil-soluble aroma substance can be stably held in the innermost phase, and the effect of the aroma substance can be controlled by demulsification of the emulsion. It aims at providing an oil-and-fat composition and its manufacturing method.

  As a result of intensive studies to solve the above problems, the present inventors have found that the first oil phase that is the innermost phase: O1 and the second oil phase that is the outermost phase: O2 are O1 / W / O2 An oil-in-water emulsion that is double-emulsified in a mold, in which a fragrance substance is present in the first oil phase, a specific emulsifier is present in the second oil phase, and an aqueous phase that is an intermediate phase: protein in W And the use of carbohydrates, it is found that even when processed foods are manufactured industrially, the aromatic substances are retained in the food and can be controlled so that the effects of the aromatic substances are manifested only when consumers eat. The invention has been completed.

  That is, the first of the present invention includes a first oil phase (hereinafter also referred to as O1) that is the innermost phase, a second oil phase (hereinafter also referred to as O2) that is the outermost phase, and an intermediate phase. The water phase (hereinafter also referred to as W) is an oil-in-water-in-oil emulsion that is double-emulsified in O / W / O type, containing a fragrance substance in the first oil phase, As an emulsifier in the second oil phase, 0.02 wt% to 0.5 wt% of glycerin saturated fatty acid monoester, 0.1 wt% to 2 wt% of polyglycerin condensed ricinoleic acid ester Is contained as an essential component. A preferred embodiment relates to the above double emulsified oil / fat composition, wherein the aqueous phase (W) as an intermediate phase contains a protein and a saccharide. In the second aspect of the present invention, an emulsion is prepared by emulsifying the first oil phase (O1) and the aqueous phase (W) into an O / W type, and then the emulsion is contained in the second oil phase (O2). It is related with the manufacturing method of the double emulsion oil-fat composition of the said description characterized by adding to. In a preferred embodiment, the emulsifier is not added when emulsifying the first oil phase (O1) and the aqueous phase (W) in the O / W type, and the production of the double emulsified oil / fat composition as described above, Regarding the method.

  According to the method of the present invention, a fragrant flavor can be imparted to food, and an oil-soluble fragrance substance can be stably maintained in the innermost phase, so that a fragrant flavor can be maintained even during eating, and an emulsion. By controlling the demulsification, the effect expression of the aromatic substance can be controlled. Moreover, such a double emulsified oil / fat composition can be produced very easily industrially.

  Hereinafter, the present invention will be described in more detail. The double-emulsified oil / fat composition of the present invention contains a fragrance substance in the first oil phase (hereinafter also referred to as O1) serving as the innermost phase, and an aqueous phase (hereinafter also referred to as W) serving as an intermediate phase. Contains a protein and a sugar, and contains a glycerin saturated fatty acid monoester and a polyglycerin condensed ricinoleic acid ester as essential components as an emulsifier in a second oil phase (hereinafter also referred to as O2), which is the outermost phase. It is a double emulsified fat composition emulsified in an oil-in-water (O / W / O) type.

  In the double emulsified oil / fat composition of the present invention, the ratio of the first oil phase (O1) to be the innermost phase and the intermediate aqueous phase (W), and further the O / W type emulsion comprising O1 and W and the outermost phase. The ratio with the second oil phase (O2) serving as the outer phase is also important for improving the emulsion stability. Accordingly, it is preferable that the weight ratio (O1 / W) of the first oil phase (O1) serving as the innermost phase and the water phase (W) serving as the intermediate phase is 1/9 to 1, and also the outermost phase. The weight ratio of the second oil phase (O2) to O1 and W (O2 / (O1 + W)) is preferably set to 1 / 2-5. More preferably, the weight ratio (O1 / W) of the innermost phase to the intermediate aqueous phase is 1/5 to 1 / 1.5, and the weight ratio of the outermost phase (O2) to O1 and W (O2 / (O1 and W)) is 1 / 1.2-2. In the present invention, when the weight ratio (O1 / W) is smaller than 1/9 or larger than 1, or when the weight ratio (O2 / (O1 + W)) is smaller than 1/2 or larger than 5, the O1 / W type. Not only may the emulsion stability of the emulsion itself be lost, but when an emulsion composed of O1 and W is added to the outermost phase (O2) and emulsified, the emulsion of O1 and W is emulsified in O2. May not be maintained, and phase inversion to the W / O type emulsified form may occur.

  The oil and fat used in the double emulsified oil and fat composition of the present invention is suitable for both the first oil phase (O1) serving as the innermost phase and the second oil phase (O2) serving as the outermost phase. If it does not specifically limit. For example, corn oil, linseed oil, tung oil, safflower oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, Vegetable oil such as coconut oil, tea oil, sunflower oil, castor oil, palm oil, palm oil, palm kernel oil, cocoa butter, shea butter, borneo fat, and other animals such as fish oil, whale oil, beef tallow, pork tallow, milk tallow, sheep tallow Examples include fats and oils. Moreover, it selects suitably according to the objective from those hardened oil, transesterified oil, fractionated oil, etc., and this can be used at least 1 type.

  The aromatic substance as used in the present invention is not particularly limited as long as it can be dissolved or dispersed in the oil phase, for example, citrus extracts such as orange, lemon, lime, citron, pumpkin, and seeker, peppermint, spearmint, herb oil, Plant extract essential oils such as cardamom oil, plant extracts such as vanilla extract, cocoa extract, spice extract represented by oleoresin, herb extract, natural fragrance substance containing these, natural fragrance substance Derivatives of roasted wheat bran and rice bran, or spices such as curry powder, onion, garlic, and other flavor oils, butter, cheese, whey, etc. Dairy enzyme processed products obtained by enzymatic decomposition of dairy products, chemically or semi-chemically synthesized Like synthetic odorants (perfume). Furthermore, the mixture containing the said aromatic substance etc. are mentioned. Alcohols such as sake, brandy, wine, shochu and mirin can also be mentioned as the aroma substance of the present invention. The aroma substance as described above is a substance that is easily dissolved or dispersed in fats and oils, and is blended in the first oil phase (O1) that is the innermost phase in the double emulsified oil and fat composition of the present invention. About the compounding quantity of the aromatic substance in this invention, it is as follows. For example, in the flavor oils, it can be used as it is as the innermost oil phase, that is, 100% by weight in the entire innermost phase. It can also be mixed with other fats and oils and aromatic substances. On the other hand, the fragrance material excluding flavor oils is preferably used in combination with flavor oils and fats and oils, and the amount of fragrance material excluding flavor oils is 0.1 to 30% by weight in the entire innermost phase. Is preferred. If the blending amount of the aromatic substance excluding the flavor oil is less than 0.1 parts by weight, the amount of the aromatic substance may be too small to fully express the effect of the aromatic substance even if the aromatic component has a high titer. is there. On the other hand, when the amount is more than 30 parts by weight, the amount of the fragrance substance is excessively large, and the amount of the fats and oils for dissolving the fragrance substance is extremely limited. The fats and oils containing may be separated.

  The emulsifier used in the double emulsified oil / fat composition of the present invention contains glycerin saturated fatty acid monoester and polyglycerin condensed ricinoleic acid ester as essential components. The amount of the glycerin saturated fatty acid monoester used is preferably 0.02% by weight to 0.5% by weight, more preferably 0.05% by weight to 0.2% by weight, based on the entire double emulsion oil composition. is there. If the amount used is 0.02% by weight or more, it is possible to satisfactorily control the demulsification of the double emulsified oil / fat composition at the time of eating, and the effect of the aromatic substance can be expressed as desired in the processed food. it can. On the other hand, if it is 0.5% by weight or less, the emulsification stability of the double emulsified oil / fat composition itself containing a fragrance substance can be kept high, and a bad flavor peculiar to the emulsifier may affect the processed food. Absent. The fatty acid constituting the glycerin saturated fatty acid monoester is preferably a saturated fatty acid having 16 to 22 carbon atoms.

  The polyglycerin condensed ricinoleic acid ester of the present invention is a polyglycerin-based emulsifier and can be obtained by esterification of condensed ricinoleic acid and polyglycerin mainly using castor oil. The amount of the polyglycerin condensed ricinoleic acid ester used is preferably 0.1% by weight to 2% by weight, and more preferably 0.2% by weight to 1.3% by weight in the entire double-emulsified oil / fat composition. If the amount used is 0.1% by weight or more, oil-in-water-in-oil emulsification is obtained almost satisfactorily, and the double emulsified oil / fat composition itself is stable. On the other hand, if it is 2% by weight or less, control of emulsification and demulsification is easily performed satisfactorily, the effect of the aroma substance can be expressed as desired in the processed food, and the eminent eminent flavor is processed. There is no fear of affecting food.

  As the emulsifier used in the double emulsified oil / fat composition of the present invention, it is preferable to use glycerin unsaturated fatty acid monoester, polyglycerin fatty acid ester, and sucrose unsaturated fatty acid polyester in combination. For the glycerin unsaturated fatty acid monoester, polyglycerin fatty acid ester, and sucrose unsaturated fatty acid polyester, the constituent fatty acids are not particularly limited. For example, oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, etc. These can be used, and at least one of them can be used. The amount of the glycerin unsaturated fatty acid monoester used is preferably 0.05% to 0.5% by weight, more preferably 0.1% to 0.3% by weight in the entire double-emulsified oil / fat composition. is there. When the amount used is 0.05% by weight or more, demulsification control of oil-in-water emulsification in oil can be satisfactorily performed. On the other hand, if it is 0.5% by weight or less, the emulsification stability of the double emulsified oil / fat composition itself containing a fragrance substance can be kept high, and the bad flavor peculiar to the emulsifier may affect the processed food. There is no. The amount of polyglycerin fatty acid ester or sucrose unsaturated fatty acid polyester used is preferably 0.05% to 1.5% by weight, more preferably 0.1% to 1% by weight. If the usage-amount is 0.05 weight% or more, the demulsification control of a double emulsion oil-fat composition can be performed satisfactorily. On the other hand, if it is 1.5% by weight or less, the emulsification stability of the double-emulsified oil / fat composition itself containing a fragrance substance can be kept high, and a bad flavor peculiar to the emulsifier may affect the processed food. Absent.

  Moreover, it can supplementarily use other than the above-mentioned emulsifier. That is, lecithin, sorbitan fatty acid ester, CSL (stearoyl calcium lactate), propylene glycol fatty acid ester, polysorbate and the like can be exemplified. Regarding the selection of the actual emulsifier, conditions such as the degree of stress due to kneading in the food processing step, heating conditions, food distribution, storage conditions, pH of the whole food, salt content, etc. In consideration of the type and blending amount of the aromatic substance contained in the phase, the demulsification timing of the double emulsified oil / fat composition at the time of eating is taken into consideration. For example, foods that are sterilized by heating, such as retort foods, must be strongly emulsified by the outermost phase and the intermediate aqueous phase so that the double-emulsified oil / fat composition will not be de-emulsified during retort heating. . In such a case, it is preferable to increase the amount of polyglycerol condensed ricinoleate used, and it is more preferable to increase emulsification by using a polyglycerol fatty acid ester or a sucrose unsaturated fatty acid polyester together.

  The protein used in the present invention is at least selected from the group consisting of milk protein, wheat protein, blood protein, egg protein, soybean protein, pea protein, corn protein, and these enzyme-treated degradation products or acid-treated degradation products. One type is mentioned. As milk protein, not only purified pharmaceutical products such as whey protein concentrate (WPC), whey powder, sodium caseinate, acid casein, but also foods such as skim milk powder, whole milk powder, and milk are generally distributed. Examples of dairy products that are available. Examples of wheat protein include gluten, gliadin, glutenin, blood protein includes plasma protein, and egg protein includes protein derived from egg yolk and egg white. Of these proteins, milk proteins such as WPC and sodium caseinate, and dairy products such as skim milk powder are preferred. About the compounding quantity of the protein in this invention, 5 to 25 weight% is preferable in the whole intermediate | middle aqueous phase. If the blending amount of the protein is less than 5% by weight, the ratio of the protein to the saccharide becomes too low, and O formed by the innermost phase oil phase (O1) and the intermediate phase (W) containing the aromatic substance. The stability of the / W type emulsified form may not be maintained, and the innermost oil phase containing the aromatic substance may be separated from the double emulsified fat composition. On the other hand, when the amount is more than 25% by weight, the ratio of the protein to the sugar becomes too high, and the O / W type emulsification formed by the innermost oil phase (O1) containing the aromatic substance and the intermediate phase (W). The stability of the form may not be maintained.

  Sugars used in the present invention include isomerized liquid sugar, sorbitol, starch syrup, oligosaccharide, trehalose, erythritol, xylitol, starch saccharified product, reduced oligosaccharide, reduced starch saccharified product, reduced starch syrup, lactose, reduced lactose, honey, Any sugar, such as brown sugar, fructose, glycerin, reduced dextrin, dextrin, can be used regardless of liquid or powder, but reduced starch saccharified product, sorbitol, reduced Varicella, reduced dextrin and the like are suitable. About the compounding quantity of the saccharide | sugar in this invention, 20 to 80 weight% is preferable in the whole intermediate | middle aqueous phase. If the saccharide content is less than 20% by weight, the ratio of protein to saccharide will be too high, the viscosity will increase, and the innermost oil phase (O1) and intermediate phase (W ) May not be able to maintain the stability of the O / W type emulsified emulsion form. On the other hand, when the amount is more than 80 parts by weight, the ratio of the protein to the sugar becomes too low, and the O / W type emulsification formed by the innermost oil phase (O1) containing the aromatic substance and the intermediate phase (W). Not only may the stability of the form not be maintained, but the oil phase may separate from the emulsion during storage of the double emulsified fat composition.

  In the double emulsified oil / fat composition of the present invention, in order to enhance the retention of the fragrance substance, the protein is dispersed in the solution containing the saccharide and further contains a fragrance substance by forming a fine network structure. It is presumed that it is preferable to take in oils and fats to form an emulsion structure that is apparently stable. The emulsified structure thus obtained retains the aroma substance in the innermost oil phase, and further by O / W / O double emulsification with the aqueous phase that is the intermediate phase and the oil phase that is the outermost phase. Although it is protected, it is a low molecular weight substance that has been strongly retained by double emulsification until the oil phase of the outermost phase is removed by de-emulsification due to reheating cooking during eating. It is presumed that the effect of the fragrant substance is expressed by the scattering of a certain fragrant component.

  In the double-emulsified oil / fat composition of the present invention, thickening polysaccharides such as dextrins, starches, gelatin, xanthan gum, guar gum, tamarind gum, agar, etc. for stabilizing the composition, cellulose and the like Dietary fibers such as derivatives, polydextrose, wheat bran, soybean fiber, corn fiber and the like can also be used. Moreover, a fragrance, a colorant, an antioxidant, a preservative, alcohol, a shelf life improver, etc. for improving the merchantability can be used as appropriate.

  Processed foods in which the double-emulsified oil / fat composition of the present invention is used include processed flour products such as bread, donuts, cakes, muffins, noodles and pasta, processed meat products such as ham, sausage, meatballs and hamburgers, and kamaboko. Seafood dishes such as chikuwa, dumplings, grilled rice, spring rolls, egg dishes, and other prepared dishes, as well as Chinese food bases such as curry sauce, hayashi sauce, pasta sauce, soups, mapo tofu, and green potato meat Examples include use in a wide range of foods such as sauces, baked rice, kame rice, oyakodon, beef meal, and other base foods, dressings and mayonnaise, and other cooked processed foods. Among them, the effects of the present invention can be remarkably exhibited in retort pouch foods such as curry sauce and stew. This means the following. Retort foods, particularly retort pouch foods that use aluminum foil for the container, generate a unique odor called retort odor. This is presumed to occur due to interactions such as chemical reactions with metals such as aluminum and container materials during storage of flavor materials containing aroma substances in foods for a long period of time. However, in the retort food using the double emulsified oil / fat composition of the present invention, the aroma substance is contained and contained in the innermost oil phase of the oil-in-water emulsified oil / fat composition in oil, Since the emulsion is not demulsified until cooking and heating, the aromatic substance is not brought into contact with a metallic container material such as an aluminum film, so it is considered that the generation of a retort odor can be prevented.

  The double-emulsified oil / fat composition of the present invention can be produced, for example, as follows. First, an aromatic substance is added to the oil and fat to be the innermost phase, and the oil phase (O1) is heated and dissolved at 70 ° C. WPC is added to the reduced starch saccharified product, mixed with sufficient stirring, and then heated to 70 ° C. and hydrated as necessary to adjust the aqueous phase viscosity to obtain an intermediate aqueous phase (W). At 70 ° C., the oil phase (O1) is gradually added to the water phase (W) to obtain an O / W emulsion. On the other hand, an emulsifier is added to the fats and oils that are the outermost phase, and the oil phase (O2) that is the outermost phase is heated and dissolved at 70 ° C. To this oil phase (O2), the previously prepared O / W type emulsion is gradually added to emulsify to O / W / O type, cooled, and kneaded as necessary. A heavy emulsion oil composition is obtained.

  The double-emulsified oil / fat composition of the present invention can also be produced, for example, as follows. First, a flavor oil such as garlic oil is used as the oil and fat to be the innermost phase, and the oil heated to 70 ° C. is defined as the oil phase (O1). Reduced dextrin powder and skim milk powder are added to water and mixed well with stirring, and then heated to 70 ° C. to obtain an intermediate aqueous phase (W). The oil phase (O1) is gradually added to the water phase (W) to obtain an O / W emulsion. On the other hand, an emulsifier is added to the fats and oils that are the outermost phase, and the oil phase (O2) that is the outermost phase is heated and dissolved at 70 ° C. To this oil phase (O2), the previously prepared O / W type emulsion is gradually added to emulsify into O / W / O type, emulsified at 60 ° C. for 20 minutes, cooled and kneaded. Kneading with a machine gives the double emulsified oil / fat composition of the present invention.

  The double-emulsified oil / fat composition obtained as described above varies depending on the blending amount of the aroma substance, the required amount of the aroma substance in the processed food, the raw material of the food and the processing conditions, etc. Preferably, it can be used at a ratio of 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight with respect to 100 parts by weight of the processed food. When the amount of the double emulsified oil / fat composition is 0.5 parts by weight or more, the effect of the aroma substance is expressed in the food during eating, and a food with an excellent fragrant flavor can be obtained. Moreover, the effect of a fragrance | flavor substance can be expressed, without impairing the flavor of the processed food itself, texture, etc. as the fats and oils derived from a double emulsion fat composition are 10 weight part or less.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Taste evaluation of retort stew>
Taste evaluation (full scale of 4 points) was performed by 10 panelists on the retort stews prepared in the examples and comparative examples. And the average value of 10 panelists was calculated and used as an evaluation score. The evaluation criteria at that time are as follows. 4 points: The milk flavor of white sauce and the butter flavor derived from the butter enzyme-treated product added as an aroma substance match well, and the fragrance is felt deep, and it is very delicious. 3 points: The milk flavor of white sauce In addition, a little butter flavor is also felt, delicious, 2 points: there is not much butter flavor, only milk flavor of white sauce is felt, there is no deep aroma, 1 point: even milk flavor of white sauce is not felt much The retort odor is felt stronger and not delicious.

<Flavor evaluation of retort curry sauce>
The taste evaluation (full score of 4 points) was performed by 10 panelists on the retort curry sauce prepared in the examples and comparative examples. And the average value of 10 panelists was calculated and used as an evaluation score. The evaluation criteria at that time are as follows. 4 points: The flavor of curry and the garlic flavor derived from the flavor oil match well and the fragrance is deep and very delicious. 3 points: In addition to the flavor of curry, a little garlic flavor is also felt and delicious. 2 points: There is not much garlic flavor and only curry flavor is felt and the fragrance is not deep. 1 point: Even curry flavor is not felt so much and the retort odor is felt stronger and is not delicious.

(Examples 1-4) Preparation of a double emulsified oil / fat composition A double emulsified oil / fat composition was produced according to the formulation shown in Table 1. That is, first, a whey protein concentrate or milk protein was added to and mixed with a sugar solution consisting of reduced starch saccharified product and acid saccharified starch syrup, and then heated to 70 ° C. to obtain an aqueous phase (W) as an intermediate phase. The oil phase (O1), which is the innermost phase obtained by dissolving the aromatic substance (butter enzyme-treated product) in rapeseed oil at 70 ° C., is gradually added to the aqueous phase to emulsify, and then added to adjust the viscosity. An O / W emulsion was obtained. Next, an emulsifier is added to the rapeseed oil, and the O / W emulsion is gradually added to the oil phase (O2) that is heated to 70 ° C. while stirring, and emulsified with a homomixer at 70 ° C. for 20 minutes. (Used by Koki Kogyo Co., Ltd., using TK homomixer) and then emulsified while cooling to 45 ° C. with the homomixer to obtain an O / W / O type double emulsified oil and fat composition of the present invention. .

(Examples 5 to 8) Preparation of retort stew White sauce roux prepared by heating 50 parts of wheat flour and 50 parts of unsalted margarine at 80 ° C for 10 minutes using a flat kettle and fried simultaneously. Retort white sauce prepared by adding 10 parts of the double emulsified oil and fat composition, 4 parts of chicken extract, 3 parts of salt, and 2 parts of white pepper powder, and then adding 400 parts of milk and heating to 85 ° C. The pouch was filled and sterilized by heating at 122 ° C. for 30 minutes to obtain a retort stew. The retort stew thus obtained was stored at 25 ° C. for 1 month, and then cooked again in a boil for 5 minutes at the time of eating, opened and placed in a suitable stew dish to evaluate the flavor. The evaluation results are shown in Table 2.

(Comparative example 1) Preparation of a retort stew Retort stew was obtained like Example 5-8 except having used 1 part of butter enzyme processed materials instead of 10 parts of double emulsion oil-fat compositions. The retort stew thus obtained was stored at 25 ° C. for 1 month, and then cooked again in a boil for 5 minutes at the time of eating, opened and placed in a suitable stew dish to evaluate the flavor. The evaluation results are shown in Table 2.

  From the above results, the retort stew to which the double emulsified fat composition of the present invention is added has a well-balanced balance between the milk flavor of white sauce and the butter flavor derived from the butter enzyme-treated product. Rated very delicious.

(Examples 9 and 10) Preparation of double-emulsified oil / fat composition A double-emulsified oil / fat composition was produced according to the formulation shown in Table 3. That is, first, a solution dissolved in reduced dextrin powder was prepared, and then a protein (sodium casein) was added and mixed, and then heated to 70 ° C. to obtain an aqueous phase (W) as an intermediate phase. A flavor oil (garlic oil) heated to 70 ° C. was gradually added to the aqueous phase as an oil phase (O1) as the innermost phase and emulsified to obtain an O / W emulsion. Next, an O / W emulsion is added to the oil phase (O2), which is the outermost phase heated to 70 ° C. by adding 3 or 4 emulsifiers to the refined beef tallow, and gradually added to the oil phase (60 ° C.). The mixture is emulsified with a homomixer (made by Tokushu Kika Kogyo Co., Ltd., using TK homomixer) for 20 minutes, and then fed to a kneader and kneaded while cooling to obtain the O / W / O type 2 of the present invention. A heavy emulsified oil and fat composition was obtained.

(Examples 11 and 12) Production of retort curry sauce Curry flakes (trade name: Premium European-style curry flakes, manufactured by Kaneka Corporation) were stretched while adding 200 parts of water, and obtained in Examples 9 and 10 there. Add 15 parts of double emulsified oil and fat composition, mix well, add 200 parts of water, stretch and heat to 85 ° C and fill the retort pouch for 30 minutes at 122 ° C. The retort was cooked and sterilized to obtain a retort curry sauce. The retort curry sauce thus obtained was stored at 25 ° C. for 1 month, and then cooked again by boiling for 5 minutes at the time of eating, opened and placed in a suitable curry dish, and evaluated for flavor. The evaluation results are shown in Table 4.

(Comparative example 2) Preparation of a retort curry sauce Retort curry sauce was obtained like Example 11 and 12 except having used 3 parts of garlic oil as a flavor oil instead of 15 parts of double emulsified oil-fat compositions. The retort curry sauce thus obtained was stored at 25 ° C. for 1 month, and then cooked again by boiling for 5 minutes at the time of eating, opened and placed in a suitable curry dish, and evaluated for flavor. The evaluation results are shown in Table 4.

  From the above results, the retort curry sauce to which the double-emulsified oil / fat composition of the present invention is added has a well-balanced match between the curry flavor and the garlic flavor derived from the flavor oil, and the scent is deeply felt. Rated as delicious.

Claims (4)

  The first oil phase (hereinafter also referred to as O1) serving as the innermost phase, the second oil phase (hereinafter also referred to as O2) serving as the outermost phase, and the water phase (hereinafter also referred to as W) serving as the intermediate phase. Is an oil-in-water-in-oil emulsion that is double emulsified in O / W / O type, containing a fragrance substance in the first oil phase, and as an emulsifier in the second oil phase, The double emulsified oil / fat composition contains 0.02 wt% to 0.5 wt% glycerin saturated fatty acid monoester and 0.1 wt% to 2 wt% polyglycerin condensed ricinoleate as essential components. A double emulsified oil composition.   The double emulsified oil / fat composition according to claim 1, wherein the aqueous phase (W) serving as an intermediate phase contains a protein and a saccharide.   A feature is that, after producing an emulsion obtained by emulsifying the first oil phase (O1) and the aqueous phase (W) in an O / W type, the emulsion is added to the second oil phase (O2). The manufacturing method of the double emulsion oil-fat composition of Claim 1 or 2.   The method for producing a double-emulsified oil / fat composition according to claim 3, wherein an emulsifier is not added when emulsifying the first oil phase (O1) and the aqueous phase (W) in the O / W type.