JP2007068407A - Water-in-oil emulsified composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition having good emulsification stability. <P>SOLUTION: The water-in-oil emulsified composition contains an oil-and-fat composition comprising diacylglycerols where the content of 1,2-diacylglycerol accounts for ≥50 mass% based on all of the diacylglycerols. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsion composition useful as margarine, butter cream, and the like, and more particularly to a water-in-oil emulsion composition excellent in emulsion stability.

  The water-in-oil emulsion composition is known to have characteristics such as microorganisms that are difficult to reproduce, excellent shape retention, and long-lasting because the outer phase is oil and fat. For cream, spread, and sand It is widely used for cooking, confectionery and baking (see Patent Documents 1 and 2). However, these emulsified compositions have the disadvantage that the mouth is poorly melted because the outer phase is an oil and fat. To improve this drawback, the oil and fat in the outer phase must be made soft, and the shape retention property It is easy to generate oil separation such as oil off.

As a means for improving this defect, a method of adding a specific emulsifier (see Patent Document 3), a method of blending diglyceride having an ascending melting point of less than 20 ° C. in an amount of 10 to 99% by weight in the total amount of fats and oils (see Patent Document 4). In addition, a method using a diglyceride consisting of a specific constituent fatty acid and a liquid sugar in a constant ratio (see Patent Document 5) is known. It is known that things stabilize (see Patent Documents 6 and 7).
JP 52-126406 A JP 61-85141 A JP 2001-178361 A JP-A-63-301743 JP 2004-290185 A JP 2001-008617 A JP 2001-061411 A

With recent health consciousness, low-calorie, low-oil type products are also desired for margarine and fat spreads. It is effective to use the above-mentioned fats and oils with a high content of diacylglycerol as a method for reducing the oil content, and further improvement in performance is desired.
An object of the present invention is to provide a water-in-oil emulsion composition having good long-term emulsion stability even when the amount of water is large.

  The present inventor has prepared a water-in-oil emulsion composition using an oil and fat having a high diacylglycerol content as an oil and fat for forming an emulsion, and has studied its stability. Conventional water-in-oil emulsion compositions Fats and oils having a high 1,3-diacylglycerol content have been used as physical fats and oils, and fats and fats having a high 1,2-diacylglycerol content have not been used at all, and their characteristics are not known at all. It was. Accordingly, the present inventor prepared a water-in-oil type emulsion composition using fats and oils having a high 1,2-diacylglycerol content, and studied its emulsion stability and feel. -A water-in-oil emulsion composition obtained using an oil and fat having a high diacylglycerol content is more stable in emulsion than a water-in-oil emulsion composition obtained using an oil and fat having a high 1,3-diacylglycerol content. It was found that the property is remarkably excellent and is particularly useful as margarine, butter cream and the like.

  That is, the present invention provides a water-in-oil emulsion composition containing an oil-and-fat composition containing diacylglycerol in which the content of 1,2-diacylglycerol is 50% by mass or more of the entire diacylglycerol. .

  The water-in-oil emulsion composition of the present invention does not cause oil separation or the like even when the water content is high, and has good emulsion stability. Therefore, the water-in-oil emulsion composition of the present invention is useful as margarine, butter cream and the like.

  In the water-in-oil emulsion composition of the present invention, an oil-and-fat composition containing diacylglycerol having a 1,2-diacylglycerol content of 50% by mass or more of the whole diacylglycerol is used as an oil phase component. The oil / fat composition containing diacylglycerol functions as an oil phase component and also as an emulsifier because of its self-emulsifying property. In the oil and fat composition used in the present invention, 1,2-diacylglycerol is 50% by mass or more of the total diacylglycerol contained therein. If it is less than 50% by mass, sufficient emulsion stability cannot be obtained. Further, 1,2-diacylglycerol is preferably contained in an amount of 50 to 99% by mass, more preferably 60 to 99% by mass, and particularly 85 to 99% by mass in the whole diacylglycerol from the viewpoint of emulsion stability. Diacylglycerol other than 1,2-diacylglycerol in diacylglycerol is 1,3-diacylglycerol.

  The constituent fatty acid of diacylglycerol in the oil and fat composition used in the present invention is preferably a saturated or unsaturated fatty acid having 8 to 24 carbon atoms and more preferably 10 to 22 from the viewpoint of emulsion stability and flavor of the emulsion. . Further, among the constituent fatty acids, the unsaturated fatty acid is preferably 70% by mass or more, more preferably 70 to 100% by mass, and particularly preferably 80 to 100% by mass from the viewpoint of emulsion stability.

  In addition, the unsaturated fatty acid contains one or more selected from ω3 unsaturated fatty acid, ω6 unsaturated fatty acid and ω9 unsaturated fatty acid, and exhibits physiological effects such as suppression of body fat accumulation. From the point of view, it is preferable. Here, the ω3-unsaturated fatty acid is an unsaturated fatty acid in which the first unsaturated bond is located at the third carbon atom from the ω position and has two or more unsaturated bonds. Specific examples include α-linolenic acid, stearidonic acid, eicosapentaenoic acid, docosahexaenoic acid and the like, and α-linolenic acid is particularly preferable. In view of enhancing physiological effect and oxidation stability, the content of α-linolenic acid is preferably 15 to 70%, particularly preferably 20 to 60%. Examples of the ω9 unsaturated fatty acid include oleic acid, eicosamonoenoic acid, docosamonoenoic acid and the like having 8 to 24, preferably 16 to 22 carbon atoms, with oleic acid being particularly preferred. As the ω6 unsaturated fatty acid, linoleic acid having 18 to 22 carbon atoms, γ-linolenic acid and the like are preferable. Among these, the linoleic acid / oleic acid content mass ratio is particularly 0.01 to 2.0, particularly 0.1 to 1.8, and more preferably 0.3 to 1 in terms of oxidation stability and expression of physiological activity. .7 is desirable. Examples of the remaining constituent fatty acid include saturated fatty acids having 8 to 24 carbon atoms, preferably 14 to 22 carbon atoms.

  The content of diacylglycerol in the oil and fat composition used in the present invention is preferably 15% by mass or more from the viewpoint of physiological effects, more preferably 20 to 98.7% by mass, still more preferably 40 to 95% by mass, More preferably, it is 60-95 mass%, especially 80-95 mass%.

  The oil and fat composition used in the present invention may contain monoacylglycerol and triglyceride (triacylglycerol) in addition to diacylglycerol. The content of monoacylglycerol in the oil / fat composition is preferably 5% by mass or less, more preferably 0.1 to 2% by mass, and particularly preferably 0.1 to 1.5% by mass in terms of emulsion stability and flavor. . The constituent fatty acid of monoacylglycerol is preferably the same as diacylglycerol from the viewpoint of industrial productivity. The content of triglyceride in the oil / fat composition is 0 to 83.8% by mass, preferably 0 to 78.7% by mass, more preferably 2.9 to 57.9% by mass, and particularly 2.9 to 37.9% by mass. Most preferably, it is 2.9 to 17.9% by mass in view of flavor and emulsion stability.

  For example, the oil composition may be (1) transesterified with fat and glycerin, (2) esterified with fatty acid and glycerin, and (3) only the acyl group at position 1 or 3 of triacylglycerol. It can be produced by selective hydrolysis, or (4) by selectively hydrolyzing only polar groups such as phospholipids and glycolipids. These reactions may be either a chemical reaction with an alkali (earth) metal hydroxide catalyst or an enzymatic reaction. When industrially producing high-purity diacylglycerol, the chemical reaction according to the method (1), (3) or (4) tends to cause deterioration of fats and oils such as coloring. Enzymatic reactions are preferred. Furthermore, by performing purification such as deoxidation, washing with water, and deodorization, a product having good flavor and stability can be obtained.

  In order to obtain the oil and fat composition used in the present invention, the composition obtained by the above method may be used as it is, and if necessary, separated and purified to increase the concentration of 1,2-diacylglycerol. It can also be prepared through a process. For example, (1) a method of separating fats and oils produced according to the above method into 1,2-diacylglycerol and 1,3-diacylglycerol by chromatography using a silicic acid column, (2) 1,2-diacylglycerol Oil and fat composition having a desired composition by a method of separating by crystallization using the difference in crystallinity between glycerol and 1,3-diacylglycerol, or a method using a combination of methods (1) and (2) Can be manufactured. In addition, fats and oils containing 1,2-diacylglycerol and 1,3-diacylglycerol produced by the above method can be mixed at an arbitrary ratio according to the purpose.

  What was manufactured by the said method may be used for the said oil-fat composition used for this invention as it is, and you may mix | blend fats and oils with this. The fats and oils used here are not particularly limited as long as they are general edible fats and oils. In addition to natural animal and vegetable fats and oils, processed fats and oils obtained by subjecting them to transesterification, hydrogenation, fractionation and the like can be mentioned. Preferably, vegetable oils such as soybean oil, rapeseed oil, rice bran oil, sunflower oil, cottonseed oil, linseed oil, sesame oil, corn oil, olive oil, sesame oil, and processed oils and fats thereof are used.

  The oil and fat composition used in the present invention contains 20 to 40% by mass, more preferably 22 to 38% by mass, especially 24 to 36% by mass of triacylglycerol as a result of the production by the above method or the blending of the above fats and oils. It is preferable from the viewpoint of the plasticity, shape retention, meltability, melting in the mouth, and industrial productivity of fats and oils of the water-in-oil emulsion composition. The monoacylglycerol content is preferably 10% by mass or less, more preferably 0 to 5% by mass, particularly 0 to 2% by mass, and particularly preferably 0.1 to 1.5% by mass. It is preferable in terms of the flavor, appearance, emulsifying properties, fuming, and industrial productivity of fats and oils. Furthermore, the free fatty acid or its salt (FFA) should be reduced to 3.5% by mass or less, preferably 0 to 1% by mass, more preferably 0 to 0.5% by mass, particularly 0.05 to 0. It is preferable to set it as 2 mass% from the point of the industrial productivity of the flavor of a water-in-oil emulsion composition, emulsifiability, smoke generation, and fats and oils.

  The solid fat content (SFC) of the oil composition used in the present invention is 0 to 10 at 35 ° C, 5 to 30 at 25 ° C, 10 to 35 at 15 ° C, and 15 to 40 at 5 ° C. 1 to 5 at 35 ° C, 10 to 25 at 25 ° C, 15 to 30 at 15 ° C, preferably 12 to 30, preferably 20 to 35 at 5 ° C, preferably 12 to 35 in oil. The water-type emulsion composition is preferable in terms of dissolution in the mouth, shape retention, plasticity, extensibility, and the like.

  In the present invention, it is preferable to add an antioxidant to the water-in-oil emulsion composition. The antioxidant may be any as long as it is usually used in foods, but is preferably one or more selected from natural antioxidants, tocopherols, ascorbic acid fatty acid esters, BHT, and BHA, natural antioxidants, One or more selected from tocopherol, ascorbic acid and palmitic acid ester are particularly preferred. The antioxidant can be added to both the oil phase and the water phase, but is preferably added to the oil phase. A particularly preferred antioxidant content is 50 to 5000 ppm, more preferably 200 to 2000 ppm in the oil phase.

  The water-in-oil emulsified composition of the present invention can be produced by mixing and stirring the oil composition and water, and, if necessary, an antioxidant and other components. Here, the mass ratio of the oil / fat composition to water is preferably 10:90 to 99: 1, more preferably 20:90 to 95: 5, and particularly preferably 30:70 to 90:10 from the viewpoint of emulsion stability and flavor. Since the water-in-oil emulsion composition of the present invention is excellent in emulsion stability, a stable water-in-oil emulsion system is maintained even when the amount of water is large. Therefore, the taste can be changed as compared with the conventional composition.

  In the emulsion composition of the present invention, in addition to the above components, monosaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, Tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates and sugar alcohols obtained by reducing these, mixtures thereof, sugars such as various starch syrups; dairy products such as whole milk powder, butter milk, skim milk powder, whole fat condensed milk, Proteins such as defatted sweetened condensed milk, fresh cream, casein Na, whey; thickeners such as xanthan gum, guar gum, gum arabic, CMC, locust bean gum, pectin, carrageenan; monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Fatty acid ester, lecithin, enzyme-treated leci Down, emulsifier and propylene glycol fatty acid esters, milk flavor necessary, vanilla flavor, flavors such as vanilla essence may contain the essence acids.

  The water-in-oil emulsion composition of the present invention is particularly useful as a butter cream, margarine, etc. for creams, spreads, sands, confectionery, bakers, etc., because it has excellent emulsion stability and good taste. It is.

Production Example 1 (Production of oil composition with a high content of 1,3-diacylglycerol)
Oleic acid (EXTRA OS-85, Nippon Oil & Fats Co., Ltd.) and glycerin were dehydrated under reduced pressure using an immobilized lipase (Lipozyme RM IM, Novozyme) at a molar ratio of fatty acid to glycerin of 2: 1 at a temperature of 40 ° C. The esterification reaction was carried out with a reaction time of 3 hours. After completion of the reaction, the immobilized enzyme was separated to obtain an esterified oil. The esterified oil was deacidified by distillation under reduced pressure (removal of unreacted fatty acid), and an aqueous citric acid solution was added and mixed. Subsequently, after dehydrating under reduced pressure, it was washed with water. This was deodorized under a reduced pressure at a temperature of 235 ° C. for 1 hour, and then the triacylglycerol was removed from this fat by silicic acid column chromatography to obtain a fat A containing a high amount of diacylglycerol.
This fat and oil A is dissolved in hexane, cooled to −23 ° C. with stirring, the crystallized component is collected by filtration, the solvent is distilled off, and fat B (fat composition with a high content of 1,3-diacylglycerol) Manufactured. Table 1 shows the composition of the obtained fat B.

Production Example 2 (Production of oil composition with a high content of 1,2-diacylglycerol)
Fat A produced in the same manner as described in Production Example 1 was dissolved in hexane, cooled to −23 ° C. with stirring, the components crystallized by filtration were removed, and the filtrate was collected. The solvent was distilled off from the filtrate to produce oil C (fat composition with a high content of 1,2-diacylglycerol). Table 1 shows the composition of the obtained fat C.

Test Examples 1-6
Fats and oils B, fats and oils C, and fats and oils B and fats and oils C were mixed and prepared so that the content of 1,2-diacylglycerol in the fats and oils composition would be the concentration shown in Table 2. Subsequently, 30 parts by volume of the oil and fat composition and 70 parts by volume of water were mixed in a test tube, and then stirred vigorously at 2500 strokes / minute for 20 minutes with Directmixer DM-301 (As One Corporation). A water-in-oil emulsion composition was produced. The composition obtained was allowed to stand at 30 ° C. for 3 hours, and then the stability of each water-in-oil emulsion was evaluated. The results are shown in Table 2.

[Emulsification stability evaluation method]
The height of the part forming the emulsion in the test tube was measured, and the height after 3 hours with respect to the height immediately after the production of the water-in-oil emulsion composition was expressed as a percentage. It was. Also, the emulsion volume relative to the fat / oil volume at the time of producing the water-in-oil emulsion composition is expressed as a percentage, and the emulsion / oil amount ratio (%) is used to emulsify according to how much emulsion is formed per unit oil amount. The power was evaluated.

  As is apparent from Table 2, the water-in-oil emulsion composition obtained using the oil / fat composition containing diacylglycerol containing 50% by mass or more of 1,2-diacylglycerol contains 1,3-diacylglycerol. It has been found that the emulsion stability is remarkably higher than that of the water-in-oil emulsion composition using the oil composition containing 50% by mass or more of diacylglycerol.

Claims (3)

  A water-in-oil emulsion composition comprising an oil or fat composition comprising diacylglycerol, wherein the content of 1,2-diacylglycerol is 50% by mass or more of the whole diacylglycerol.   The water-in-oil emulsion composition according to claim 1, wherein the content of diacylglycerol in the oil / fat composition is 15% by mass or more.   The water-in-oil emulsion composition according to claim 1 or 2, wherein the constituent fatty acid of diacylglycerol is 10 to 22 saturated or unsaturated fatty acid.