JP2009278916A - Water-in-oil emulsified oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil-and-fat composition containing no emulsifier as a food additive or minimized usage of the emulsifier, and stable in emulsified condition. <P>SOLUTION: The water-in-oil emulsified oil-and-fat composition contains lactic acid fermentation egg albumen as the emulsifier, comprises 30-75% of an oil phase and 70-25% of a water phase, and contains 1-15% of the lactic acid fermentation egg albumen in terms of solid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition, and more specifically, in an oil having a good flavor, in which an emulsified phase into an oil-in-water type during the production process and oil / water separation during use hardly occur. It is related with a water-type emulsified oil-fat composition.

Conventionally, water-in-oil emulsified oils and fats compositions such as margarine and water-in-oil low-fat spreads are prepared by using so-called milk proteins such as skim milk powder or whole milk powder, whey powder, whey concentrate, casein, fermented milk, etc. It is manufactured by emulsifying so that the aqueous phase is a dispersed phase and the oil phase is a continuous phase, but a water-in-oil type emulsified fat composition using a natural food ingredient other than the milk protein as an emulsifying material is commercially available. Not.
In addition, since the moisture content of margarine is determined to be 22% or less (Japanese Agricultural Standards), the fat content is generally 78% or more. Diseases are increasing and interest in food calories is increasing, and water-in-oil emulsified oils and fat compositions are increasingly demanding lower calories than conventional ones.
In producing these low-fat (high moisture) type water-in-oil emulsified oils and fat compositions, conventionally, in order to maintain a stable emulsified state, a method of blending an emulsifier corresponding to a food additive has been carried out. For example, those using sucrose fatty acid ester of HLB2 or less as an emulsifier (Patent Document 1), or monoglyceride having an iodine value of 30 to 120 and lecithin as an emulsifier, and diacetyl tartaric acid monoglyceride having an iodine value of 30 or more (Patent Document 2) and the like.

Japanese Patent Laid-Open No. 5-30904 JP-A-7-39303

In general, low fat type water-in-oil emulsified oils and fat compositions are prone to emulsion breakage during the production process. For example, when the pre-emulsified solution of this composition is passed through a quenching plastic machine, water in the dispersed phase oozes out. There are problems such as outflow and phase inversion to oil-in-water type. In addition, when the produced composition is spread on bread or the like and used, there is a problem that separation of oil and water occurs. As a method for solving such a problem, stabilization by adding an emulsifier as described above is often performed.
However, due to the recent increase in consumer health orientation, foods containing food additives such as emulsifiers tend to be repelled, and even for low-fat oil-in-water emulsified oils and fat compositions, as much as possible, without using an emulsifier, Or what reduced the usage-amount is desired.

  The object of the present invention is to provide a novel water-in-oil emulsified fat composition that does not use an emulsifier as a food additive or reduces the amount of use to a minimum. Regardless of this, a water-in-oil emulsified oil and fat composition that does not undergo phase inversion to oil-in-water during the manufacturing process, does not cause separation of oil and water during use, and has a fresh fermented milk flavor is provided. The purpose is to do.

As a result of intensive studies to achieve the above object, the present inventor has found that lactic acid fermented egg white made of natural food ingredients exhibits a strong emulsifying power in a water-in-oil emulsified oil composition, thereby completing the present invention. did. That is, the present invention
(1) A water-in-oil type emulsified fat composition comprising lactic acid fermented egg white as an emulsifying material,
(2) A water-in-oil emulsified fat composition comprising 30 to 75% oil phase and 70 to 25% aqueous phase, and containing 1 to 15% lactic acid fermented egg white in terms of solid content,
It is.

The water-in-oil type emulsified oil / fat composition of the present invention contains lactic acid fermented egg white, and therefore, due to its strong emulsifying power, phase inversion and emulsion breakage during pre-emulsification and rapid plasticization in the production process are unlikely to occur. In addition, when the composition of the present invention is spread on bread or the like and used, oil-water separation does not occur and the emulsion stability is high. Furthermore, since it has a refreshing fermented milk flavor, it can be a product with high added value in terms of flavor.
Therefore, the composition of the present invention can be widely used as, for example, a novel margarine or butter-like or margarine-like water-in-oil low-fat spread, and a high-moisture confectionery bread kneading oil and fat composition. It can be expected.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass” unless otherwise specified.

  In the present invention, the water-in-oil emulsified oil / fat composition is a general margarine having a water content of 22% or less, a low-fat type water-in-oil low-fat spread having a higher water content, and the like, and further for confectionery It includes all kinds of water-in-oil emulsified oil and fat compositions such as filling and confectionery bread kneading oil and fat compositions.

The lactic acid fermented egg white to be contained in the water-in-oil emulsified oil / fat composition of the present invention is obtained by adding lactic acid bacteria to a liquid egg white and fermenting it. In addition, lactic acid bacteria-assimilating saccharide is added to egg white as a nutrient source, and further, a fermentation promoting substance such as yeast extract is added as necessary, and lactic acid bacteria are preferably supplied 10 ³ to 10 ⁸ , more preferably 10 ⁵ to 10 ⁷ per mL. It only has to be fermented.
The egg white used as the raw material for the lactic acid fermented egg white is, for example, a product obtained by splitting egg yolk from a bird such as a chicken and industrially obtained, sterilized, frozen, concentrated or diluted. And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. It should be noted that egg yolk and other egg-derived components may be included as long as they do not affect the effects of the present invention.

The lactic acid bacteria used for the production of the above lactic acid fermented egg white are generally used for the production of yogurt and cheese. For example, Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus diacetic lactis Examples include the genus Coccus (Lactococcus lactis, etc.), the genus Leuconostoc (Leuconostoc cremoris, etc.), the genus Enterococcus faecalis, the genus Bifidobacterium (Bifidobacterium Bbifidium, etc.), and the like. Furthermore, examples of lactic acid bacteria assimilating saccharides used in the production of lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cerbiose, trehalose). Etc.), oligosaccharides (particularly those having 3 to 5 monosaccharides bound thereto), glucose fructose liquid sugar and the like, and one kind or a combination of two or more kinds can be used. Moreover, as a fermentation promotion substance used for manufacture of the said lactic acid fermentation egg white, if a fermentation is accelerated | stimulated in the range which does not impair the effect of this invention, it will not specifically limit. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.

Next, the typical manufacturing method of the said lactic acid fermentation egg white is demonstrated. First, 2-8% dry egg white, 1-15% lactic acid bacteria-assimilating saccharide, and 0.5-10% fermentation promoting substance are added to fresh water with respect to the mass of the preparation liquid to be prepared, lactic acid, The pH is adjusted to pH 5 to 7.5 using an acid agent such as hydrochloric acid to prepare a charged solution. In addition, as an acid agent, it is preferable to use lactic acid from the surface of flavor. The obtained preparation liquid is heated at 60 to 110 ° C. for 5 to 120 minutes and then cooled, lactic acid bacteria starter is added so as to be 10 ⁵ to 10 ⁷ per mL, and fermented at 25 to 50 ° C. for 8 to 48 hours. To obtain lactic acid fermented egg white. In addition, the lactic acid fermented egg white obtained as necessary may be sterilized by heating and homogenized under high pressure, or may be subjected to a drying treatment such as freeze drying, spray drying, pan drying or the like to form a powder. Alternatively, it may be dissolved in fresh water or the like at the time of use.

In addition, the lactic acid fermented egg white can be preliminarily mixed with edible oil such as rapeseed oil from the viewpoint of flavor improvement, and in that case, the prepared liquid obtained when preparing the prepared liquid What is necessary is just to add 5-20% of cooking oil with respect to the mass of. In the present invention, the lactic acid fermented egg white is treated as being included in the aqueous phase for convenience in the distribution of whether the various raw materials constituting the composition of the present invention are included in the oil phase or the aqueous phase. When edible oil is added to lactic acid fermented egg white in advance, such edible oil is treated as being included in the oil phase.

The water-in-oil type emulsified oil / fat composition of the present invention contains the above-mentioned lactic acid fermented egg white as an emulsifying agent, and its strong emulsifying power allows phase inversion and use during the production process of the present composition. Separation of water oil is difficult to occur.
Here, the reason why lactic acid fermented egg white has a strong emulsifying power is presumed to be that the emulsifying power of protein contained in egg white (hereinafter referred to as “egg white protein”) is improved by lactic acid fermentation. . In other words, egg white protein is inherently more hydrophilic than lipophilic, but has undergone acid denaturation by lactic acid fermentation, and the hydrophobic region that existed inside the three-dimensional structure of egg white protein appears on the outside to make it lipophilic. It is thought that the emulsifying power was enhanced as a whole.

Regarding the content of lactic acid fermented egg white with respect to the composition of the present invention, when the composition is a low fat type comprising 30 to 75% oil phase and 70 to 25% aqueous phase, lactic acid fermentation is performed on the composition. It is preferable to contain 1 to 15% of egg white in terms of solid content (excluding edible oil added in advance to lactic acid fermented egg white. The same applies hereinafter). When it is less than 1%, oil-water separation tends to occur when the composition of the present invention is spread on bread or the like. On the other hand, even if it is more than 15%, it is difficult to expect an increase in the effect depending on the content. It is not economical.
In addition, when the composition of the present invention is a high-fat type in which the fat content exceeds 75%, the lactic acid fermented egg white is contained in the composition in an amount of about 0.1 to 1% in terms of solid content at the time of production and It is possible to maintain a stable emulsified state during use.

  As a method for containing the lactic acid fermented egg white in the composition of the present invention, when preparing the oil phase or the aqueous phase of the composition of the present invention, the lactic acid fermented egg white may be dispersed or dissolved in any of them. However, it is preferable to disperse or dissolve the lactic acid fermented egg white in the aqueous phase in order to increase the emulsification stability during production and use of the composition of the present invention and to make oil-water separation less likely to occur. .

Next, as fats and oils used in the oil phase of the composition of the present invention, edible animal and vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, rice oil, olive oil, milk fat, fish oil, beef tallow, Examples include pork fat, blended oils thereof, hydrogenated hydrogenated oil, transesterified oil, processed oil subjected to fractionation, and the like, and these are used alone or in combination of two or more. In addition, the oil phase can contain various pigments, fragrances, antioxidants, and the like as oil-soluble components depending on the purpose.
On the other hand, in the aqueous phase of the composition of the present invention, in addition to lactic acid fermented egg white, as water-soluble ingredients, for example, salt, amino acid seasonings, sugars, spices and other seasonings, skim milk powder, whey powder, fresh cream and other milk Products, pH adjusters, preservatives and the like can be contained according to the purpose.
In addition, the ratio of the oil phase to the water phase in the composition of the present invention is suitably 70 to 25% in the water phase with respect to 30 to 75% in the oil phase when the composition is a low fat type. If the oil phase is less than 30% and the aqueous phase is more than 70%, phase inversion of the emulsified phase is likely to occur during the production process of the composition of the present invention. On the other hand, when the oil phase is more than 75% and the water phase is less than 25%, the problem of phase inversion and separation hardly occurs, but the composition becomes a high fat type similar to general margarine.

  The oil phase or water phase in the composition of the present invention can contain an emulsifier and an emulsification aid as long as the object of the present invention is not impaired. For example, as an emulsifier, sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin derived from egg yolk / soybean / rapeseed, etc., and emulsification aids include starch, dextrin, sodium caseinate, Examples include gelatin. Moreover, the compounding quantity of these emulsifiers and emulsification adjuvants is about 0.5 to 3% with respect to the water-in-oil type emulsified fat composition generally obtained.

  Next, the typical manufacturing method of the water-in-oil type emulsified oil-fat composition of this invention is demonstrated. First, if necessary, an oil-soluble component is dispersed and dissolved in fats and oils to prepare an oil phase. Further, lactic acid fermented egg white and other water-soluble components are dispersed and dissolved as necessary to prepare an aqueous phase. . Next, the obtained oil phase is heated to about 30 to 80 ° C. at which the fats and oils are dissolved, and a pre-emulsified liquid is prepared by stirring while adding the aqueous phase heated to the same temperature little by little. The composition of the present invention is obtained by cooling and plasticizing the liquid using a quenching plasticizer or the like while uniformly kneading. Examples of the quenching plasticizer include a perfector, a combinator, and a potatoer.

  Hereinafter, the water-in-oil emulsified oil and fat composition of the present invention will be described in detail based on Examples and Test Examples. The composition of the present invention is not limited to these examples.

[Example 1]
The low fat type water-in-oil emulsified oil and fat composition according to the present invention was produced by the following method.
(1) Preparation of lactic acid fermented egg white (liquid) From liquid egg white 34% (4% in terms of egg white solid content), granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water 61.8% The resulting egg white aqueous solution was stirred and mixed to prepare a charged solution.
The resulting charging solution was heated at 90 ° C. for 10 minutes and then cooled, and lactic acid bacteria starter (Lactococcus lactis subsp. %, And fermented at 30 ° C. for 24 hours, sterilized by heating at 70 to 90 ° C., and then treated with a high-pressure homogenizer at a pressure of 10 MPa to produce lactic acid fermented egg white (water content 92%). The water content was measured by a normal pressure heat drying method (sea sand method).

(2) Production of water-in-oil emulsified oil / fat composition 37.5 parts of lactic acid fermented egg white obtained in (1) above (3 parts in terms of solid content), 2.5 parts of skim milk powder, 2 parts of salt, 8 of fresh water Then, the mixture was thoroughly stirred and mixed, sterilized at 85 ° C. for 20 minutes, and then rapidly cooled to 65 ° C. to prepare 50 parts of an aqueous phase.
Next, 50 parts of rapeseed oil (melting point: 28 ° C.) to be an oil phase was heated to 65 ° C., and stirring was continued while gradually adding the aqueous phase to prepare 100 parts of a water-in-oil pre-emulsified liquid. The obtained preliminary emulsified liquid was cooled and plasticized while uniformly kneaded using a quenching plasticizer to produce a water-in-oil type emulsified fat composition of the present invention.
(3) Evaluation The water-in-oil type emulsified oil / fat composition obtained in (2) above does not cause emulsion breakage or phase inversion during the production process, and even when spread over bread, It was not recognized and was in a stable emulsified state. In addition, it had a refreshing fermented milk flavor that was appetizing.

[Example 2]
The low fat type water-in-oil emulsified oil and fat composition according to the present invention was produced by the following method.
(1) Preparation of lactic acid fermented egg white (containing rapeseed oil) Liquid egg white 34% (4% in terms of egg white solid content), rapeseed oil 10%, granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water An egg white aqueous solution consisting of 51.8% was stirred and mixed to prepare a charged solution.
The resulting charging solution was heated at 90 ° C. for 10 minutes and then cooled, and lactic acid bacteria starter (Lactococcus lactis subsp. %, And fermented at 30 ° C. for 24 hours, then sterilized by heating at 70 to 90 ° C., and then treated at a pressure of 10 MPa using a high-pressure homogenizer to produce lactic acid fermented egg white (water content 82%). The water content was measured by a normal pressure heat drying method (sea sand method).

(2) Production of water-in-oil emulsified oil / fat composition 50 parts of lactic acid fermented egg white obtained in (1) above (4 parts in terms of solid content, except for 5 parts of rapeseed oil added during preparation of the above-mentioned feed solution). Then, 2.5 parts of skim milk powder, 2 parts of sodium chloride and 5.5 parts of fresh water were added and well mixed by stirring, sterilized at 85 ° C. for 20 minutes, and then rapidly cooled to 65 ° C. to prepare an aqueous phase. The obtained aqueous phase is apparently 60 parts, but it is 55 parts excluding 5 parts of rapeseed oil added at the time of preparing the above-mentioned preparation liquid to be distributed to the oil phase for convenience.
Next, 40 parts of hardened rapeseed oil (melting point: 28 ° C.) serving as an oil phase was heated to 65 ° C., and stirring was continued while gradually adding the aqueous phase to prepare 100 parts of a water-in-oil pre-emulsified liquid. Although the oil phase is apparently 40 parts, it is 45 parts when 5 parts of the rapeseed oil to be distributed to the oil phase is added for convenience.
The obtained preliminary emulsified liquid was cooled and plasticized while uniformly kneaded using a quenching plasticizer to produce a water-in-oil type emulsified fat composition of the present invention.
(3) Evaluation The water-in-oil type emulsified oil / fat composition obtained in (2) above does not cause emulsion breakage or phase inversion during the production process, and even when spread over bread, It was not recognized and was in a stable emulsified state. In addition, it had a refreshing fermented milk flavor that was appetizing.

Example 3
The low fat type water-in-oil emulsified oil and fat composition according to the present invention was produced by the following method.
(1) Preparation of lactic acid fermented egg white (powder) The lactic acid fermented egg white (liquid) obtained by the method of Example 1 (1) is frozen by a conventional method using a freeze dryer (manufactured by Tokyo Rika Kikai Co., Ltd.). Dried lactic acid fermented egg white (powder) was prepared.

(2) Production of water-in-oil emulsified oil / fat composition To 15 parts of the lactic acid fermented egg white (powder) obtained in (1) above, 2.5 parts of skim milk powder, 2 parts of salt, and 45.5 parts of fresh water were added. The mixture was thoroughly mixed with stirring, sterilized at 85 ° C. for 20 minutes, and then rapidly cooled to 65 ° C. to prepare 65 parts of an aqueous phase.
Next, 35 parts of rapeseed oil (melting point: 28 ° C.) serving as an oil phase was heated to 65 ° C., and stirring was continued while gradually adding the aqueous phase to prepare 100 parts of a water-in-oil pre-emulsified liquid. The obtained preliminary emulsified liquid was cooled and plasticized while uniformly kneaded using a quenching plasticizer to produce a water-in-oil type emulsified fat composition of the present invention.
(3) Evaluation The water-in-oil type emulsified oil / fat composition obtained in (2) above does not cause emulsion breakage or phase inversion during the production process, and even when spread over bread, It was not recognized and was in a stable emulsified state. In addition, it had a refreshing fermented milk flavor that was appetizing.

Example 4
The high fat type water-in-oil emulsified oil and fat composition according to the present invention was produced by the following method.
(1) Preparation of lactic acid fermented egg white Lactic acid fermented egg white was prepared by the same method as in Example 1 (1).
(2) Production of water-in-oil emulsified oil / fat composition 5 parts of lactic acid fermented egg white obtained in (1) above (0.4 parts in terms of solid content), 1.5 parts of skim milk powder, 2 parts of salt, 6 of fresh water .5 parts was added and well mixed with stirring, sterilized at 85 ° C. for 20 minutes, and then rapidly cooled to 65 ° C. to prepare 15 parts of an aqueous phase.
Next, 85 parts of rapeseed oil (melting point 28 ° C.) serving as an oil phase was heated to 65 ° C., and stirring was continued while gradually adding the aqueous phase to prepare 100 parts of a water-in-oil preliminary emulsion. The obtained preliminary emulsified liquid was cooled and plasticized while uniformly kneaded using a quenching plasticizer to produce a water-in-oil type emulsified fat composition of the present invention.
(3) Evaluation The water-in-oil type emulsified oil / fat composition obtained in (2) above does not cause emulsion breakage or phase inversion during the production process, and even when spread over bread, It was not recognized and was in a stable emulsified state. In addition, it had a refreshing fermented milk flavor and an appetizing taste with an oily and rich taste.

[Test example]
In this invention, it tested about the influence which the change of the ratio of an oil phase and an aqueous phase and the change of content of lactic acid fermentation egg white has on the emulsion stability in the manufacturing process of this invention composition or at the time of use.
First, a test sample was manufactured. That is, samples of seven types of water-in-oil emulsified oil and fat compositions A to G were produced according to the production method of Example 1 by blending the raw materials shown in Table 1 below. The lactic acid fermented egg white used was the same product as that prepared in (1) of Example 1, sample D was the same as the composition of Example 1, and sample G was the same as the composition of Example 4. It is a compounded product.
The test method first observed the presence or absence of phase inversion of the emulsified phase during the production process for each of the samples A to G. The results are shown in the “Phase Inversion” column of Table 1. Moreover, about the sample emulsified to the water-in-oil type without phase inversion during a manufacturing process, each 20g was spread with a knife and spread on the bread, and the presence or absence of oil-water separation was observed. The results are shown in the “Separation” column of Table 1. In each column of “phase inversion” and “separation”, “+” indicates that phase inversion or separation has occurred, and “−” indicates that phase inversion or separation has not occurred.

From Table 1, when no lactic acid fermented egg white was blended at all, it was not emulsified in the production process and a water-in-oil pre-emulsified liquid could not be prepared. (Sample A).
Moreover, about the water-in-oil type emulsified oil-fat composition of this invention, when an oil phase shall be 30 to 75% (aqueous phase 70-25%), and lactic acid fermentation egg white is contained 1% or more in conversion of solid content. It can be understood that phase inversion of the emulsified phase does not occur during the production process, and that oily water does not separate when spread and used in bread (samples C to E).
In addition, when the oil phase exceeds 75% and the aqueous phase is less than 25%, a small amount of lactic acid fermented egg white, which is less than 1% in terms of solid content, is contained, and during phase inversion or use during the production process Can be effectively prevented (Sample G).

Claims (2)

  A water-in-oil type emulsified fat composition comprising lactic acid fermented egg white as an emulsifying material.   A water-in-oil emulsified oil / fat composition comprising 30 to 75% oil phase and 70 to 25% aqueous phase, and containing 1 to 15% lactic acid fermented egg white in terms of solid content.