JP2010148478A - Water-in-oil emulsified composition and production method thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition rich in flavor, not blurring but clearly sensing taste, especially salty taste, of various materials added to water phase, and to provide a production method thereof. <P>SOLUTION: The water-in-oil emulsified composition is composed by separately emulsifying at least two water phases in an oil phase, then cooling quickly and kneading. Besides, the production method of the water-in-oil emulsified composition comprises adding a first water phase to an oil phase to prepare a primary W/O emulsion, then adding a second water phase to the primary W/O emulsion to prepare a secondary W/O emulsion, successively cooling quickly and kneading the secondary W/O emulsion, wherein one of the first or second water phase is a water phase of 9-27 wt.% salt concentration and containing 1.5 wt.% or less milk protein ingredient and the salt-containing water phase is added to the oil phase so that the salt concentration of the final product is in a range of 0.5-4.0 wt.%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsion composition such as margarine having good flavor, and a method for producing a water-in-oil emulsion composition.

  Margarines (margarine, fatsplet, etc.) are water-in-oil emulsions (hereinafter referred to as W) that are obtained by emulsifying and mixing an aqueous phase in which taste components such as salt, dairy products, sugars and spices are dissolved and mixed. / O emulsion). Most of the flavor comes from the aqueous phase.

  As a prior art, for example, the invention of Patent Document 1 has been disclosed, which aims to provide a plastic oil composition with improved salty taste and mild, rich and good flavor.

  The plastic fat composition described in Patent Document 1 contains one or more salts selected from rock salts, natural salts, and natural salts (Claim 1).

According to Patent Document 1, a salt content is conventionally added to margarine, which is one type of plastic oil composition, but generally a purified salt is often used, and a margarine using such a purified salt is: It is said that the salty thorniness was conspicuous.
JP 2002-78448 A

  On the other hand, in conventional water-in-oil emulsion compositions such as margarine, the water phase is considered as one raw material, so the interaction of various flavoring raw materials in the aqueous phase and the expression of the original flavor of each raw material. Attention was not given to sex. Therefore, there is no known technique that enhances the flavor in consideration of the interaction of each component in the aqueous phase.

  In particular, “salt taste” tended to be “blurred” due to the influence of milk components coexisting in the aqueous phase, particularly milk protein components.

  Accordingly, an object of the present invention is to provide a flavorful water-in-oil emulsion composition that can be clearly felt without blurring the flavor of various materials added to the aqueous phase, particularly saltiness, and a method for producing the same. To do.

  In order to achieve the above object, the present inventor is characterized in that at least two or more water phases are separately emulsified in one oil phase, and then rapidly cooled and kneaded. It was set as the structure of the water-type emulsion composition. The oil characterized in that at least one of the two or more aqueous phases contains 1.5% by weight or less of a milk protein component and a taste component other than the milk protein component. It was set as the structure of the water-in-water type emulsion composition. In addition, the taste component is salt, and the salt concentration in the aqueous phase is 9 to 27% by weight, and the salt concentration of the final product is added within the range of 0.5 to 4.0% by weight. It was set as the structure of the water-in-oil emulsion composition of Claim 2 characterized by the above-mentioned.

  Further, a primary W / O emulsion is prepared by mixing the first water phase with one kind of oil phase, and then a second aqueous phase is mixed with the primary W / O emulsion. A method for producing a water-in-oil emulsion composition comprising preparing a secondary W / O emulsion, subsequently quenching the secondary W / O emulsion, and adding kneading, wherein the first or second Any one of the aqueous phases is an aqueous phase containing a milk protein component of 1.5% by weight or less and having a sodium chloride concentration of 9 to 27% by weight, and the oily phase containing the salt is contained in the final product. Is added within the range of 0.5 to 4.0% by weight of the salt concentration of the water-in-oil emulsion composition.

  Two or more aqueous phases in which the taste ingredients are separately dissolved are separately emulsified into one oil phase to produce a W / O emulsion. A water-in-water emulsified composition can be provided.

  In particular, by emulsifying an aqueous phase containing 1.5% by weight or less of a milk protein component and salt in a single oil phase separately from an aqueous phase in which other taste components are mixed, the salty taste is not blurred. A flavorful water-in-oil emulsified composition that can be clearly felt can be provided.

  Hereinafter, the present invention will be described in detail based on examples. However, the present invention is not limited to these examples.

  FIG. 1 shows the composition of the water-in-oil emulsion composition of Example 1 according to the present invention. The water-in-oil emulsion composition of Example 1 was prepared as follows. The oil phase was heated and dissolved at 60 ° C., the first aqueous phase was added, and the mixture was stirred and emulsified for 5 minutes to prepare a primary emulsion. Then, the 2nd water phase was thrown into the primary emulsion maintained at 60 degreeC, it stirred for 5 minutes, and it emulsified, and produced the secondary W / O emulsion. Subsequently, the secondary W / O emulsion was passed through a 90 ° C. sterilizer, quenched and kneaded using a perfector, and plasticized to obtain margarine.

[Comparative Example 1]
FIG. 2 shows the composition of the water-in-oil emulsion composition of Comparative Example 1. The water-in-oil emulsion composition of Comparative Example 1 was prepared as follows. The oil phase was heated and dissolved at 60 ° C., the aqueous phase was added, and the mixture was stirred and emulsified for 10 minutes to prepare an emulsion. Thereafter, the emulsion was passed through a sterilizer at 90 ° C., and then rapidly cooled and kneaded using a perfector to be plasticized to obtain margarine.

  That is, the blending composition of Comparative Example 1 is the same as that of Example 1, but Example 1 includes a first aqueous phase of a taste component excluding salt as an aqueous phase and a second aqueous phase containing only salt. While margarine, which is a water-in-oil emulsion composition, is separately emulsified in an oil phase, Comparative Example 1 emulsifies an aqueous phase in which salt and other taste components coexist in an oil phase. It is a margarine of the conventional manufacturing method which is a type | mold emulsion composition.

  FIG. 3 shows sensory test results of Example 1 and Comparative Example 1. The sensory test was performed as follows. Twenty skilled panelists compared the margarine of Example 1 and Comparative Example 1 on the basis of how salty and milky tastes were selected, and selected the best.

  As a result, as shown in FIG. 3, all panelists said that the margarine of Example 1 was “good” in terms of “salt taste” and “milk flavor” rather than the margarine of the conventional production method of Comparative Example 1. Felt. Therefore, it is apparent that the margarine flavor of Example 1 is excellent. That is, it has been clarified that the water-in-oil emulsion composition in which the aqueous phase containing salt is emulsified in the oil phase separately from the aqueous phase containing the milk component has a salty taste and milk flavor.

  Such a result is considered to be due to the interaction between the milk protein component and the salt among the milk components. Therefore, unless the milk protein component and the salt coexist, the salt and lactose may coexist.

  Moreover, from the result of Example 1, in the water-in-oil emulsion composition in which the aqueous phase containing the milk component and the aqueous phase containing salt are separately emulsified in the oil phase, the first aqueous phase containing the milk component and In the oil phase, it cannot be said that the second aqueous phase containing only salt is not integrated during the emulsification process, but their integration is extremely small, and many of the first aqueous phase and the second aqueous phase are contained in the oil phase. Are emulsified separately.

  Here, as milk protein components, in addition to skim milk powder, concentrated milk, fermented milk, milk protein of milk protein-containing general milk products such as cow milk, whole milk powder milk, yogurt, or extracted from those milk products Examples thereof include milk proteins such as albumin and whey, or dairy products, peptides obtained by degrading milk proteins and the like with enzymes and the like.

  However, milk components obtained by removing milk protein from them are, for example, lactose and the like as taste components other than the milk protein component. Therefore, even if an aqueous phase in which they and salt are coexisted is emulsified in an oil phase, the salty taste is not lost. Moreover, even if it is a milk protein component, even if it exists in the water phase which melt | dissolved salt about 1.5 weight%, in margarines, salty taste can be tasted tastefully. As margarine which feels a very good salty taste, it is preferable to emulsify an aqueous phase in which sodium chloride containing no milk protein component is dissolved in an oil phase separately from the milk protein component.

  The concentration of sodium chloride added to the aqueous phase is preferably in the range of 9 to 27% by weight in the aqueous phase. If the concentration is lower than the lower limit, it is necessary to excessively add the aqueous phase to the oil phase, and it is difficult to obtain suitable physical properties in margarines, and if the concentration is higher than the upper limit, salt is not completely dissolved in the aqueous phase at room temperature or It precipitates and it is difficult to disperse | distribute salt uniformly to an oil phase.

  In margarines which are final products obtained by emulsifying an aqueous phase of 9 to 27% by weight of sodium chloride in an oil phase, the salt concentration is preferably in the range of 0.5 to 4.0% by weight. When the concentration is lower than the lower limit, it is difficult to feel the saltiness due to the influence of other components, and when the concentration is higher than the upper limit, the saltiness is too strong.

  On the other hand, as taste ingredients other than milk protein ingredients, salt, spice, sugar, acidulant, acidulant such as gluconic acid, flavoring, seasoning, fruit, fruit juice, coffee, nut paste, cacao mass, cocoa powder, cereals , Beans, vegetables, meat, and seafood.

  These may be prepared as separate aqueous phases and emulsified separately in the oil phase, or may be dissolved or mixed together in one aqueous phase and emulsified or mixed in the oil phase. By emulsifying and mixing these in the oil phase separately from the milk protein component, the original flavor can be imparted to margarines without masking the flavor to the milk protein component, and margarines with good flavor Can be provided.

It is a mixing | blending composition of the water-in-oil emulsion composition of Example 1 which is this invention. 2 is a composition of a water-in-oil emulsion composition of Comparative Example 1. It is a sensory test result of Example 1 and Comparative Example 1.

Claims (4)

A water-in-oil emulsion composition, wherein at least two or more aqueous phases are separately emulsified in one type of oil phase, and then rapidly cooled and kneaded. The at least one aqueous phase of the two or more types of aqueous phases contains 1.5% by weight or less of a milk protein component and a taste component other than the milk protein component. The water-in-oil emulsion composition described. The taste component is salt, and the salt concentration in the aqueous phase is 9 to 27% by weight, and the salt concentration of the final product is added within the range of 0.5 to 4.0% by weight. The water-in-oil emulsion composition according to claim 2. A primary W / O emulsion is prepared by mixing a first water phase with one type of oil phase, and then a second aqueous phase is mixed with the primary W / O emulsion to obtain a secondary. A method for producing a water-in-oil emulsion composition comprising preparing a W / O emulsion, subsequently quenching the secondary W / O emulsion, and adding kneading,
Either of the first and second aqueous phases is an aqueous phase having a salt concentration of 9 to 27% by weight containing a milk protein component of 1.5% by weight or less, and the oily phase contains salt. A method for producing a water-in-oil emulsion composition, characterized in that the aqueous phase is added within a final product salt concentration of 0.5 to 4.0% by weight.

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