JP2014018078A - Water-in-oil type emulsified oil composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsified oil composition which contains a high concentration of edible hydrocolloid in a water-swollen state.SOLUTION: The water-in-oil type emulsified oil composition includes a dispersed edible hydrocolloid in a water-swollen state. The hydrocolloid includes essential hydrocolloid selected from a first specific group and optional hydrocolloid selected from a second specific group. A sum total of the hydrocolloid of the first group and the second group is 3 to 30 wt.% of the total composition. A ratio of the first group to the second group is 3:7 to 10:0 (weight ratio). An amount of water to the sum total of the hydrocolloid is 1:0.5 to 1:30.

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition, and more particularly to a water-in-oil emulsified oil / fat composition containing a food hydrocolloid used for improving the texture of food in a water-swollen state and in a high concentration.

  Food hydrocolloids mainly consist of natural gums such as pectin, which are used as thickening polysaccharides (thickening stabilizers) in addition to proteins, and as food texture improvers for foods such as bread and noodles. Attention has been paid. In the following description, “hydrocolloid” means the food hydrocolloid.

  By the way, since hydrocolloid itself is a hydrophilic polymer, it may not be able to exert a sufficient effect unless the addition method to food is appropriate. In order to solve such a problem, a method for improving the dispersibility by arranging the average particle diameter of the thickening stabilizer has been proposed (Patent Document 1). In addition, a method has been proposed in which pectin particles are coated with an oily substance to prevent pectin particles from aggregating and exert an effect (Patent Document 2). Furthermore, a composition obtained by dispersing a thickening polysaccharide used as a humectant in an edible oil and fat and an emulsifier has also been proposed (Patent Document 3).

  By the way, in these methods, the natural gum is mixed with other raw materials in a dry state, but the natural gum exhibits a function in a water-swollen state. Therefore, in the above method, it is necessary to accurately control the process time in order to stably exhibit the function of the natural gum.

  On the other hand, a natural gum selected from the group consisting of karaya gum, tragacanth gum and pectin, and glycerin fatty acid ester are dissolved in a ratio of natural gum agent: glycerin fatty acid ester = 1: 0.1 to 1:10 (wt / wt). Alternatively, a water-in-oil emulsified fat and oil composition for kneading bread dough, wherein the dispersed oil phase and the aqueous phase are mixed and emulsified so that the W / O ratio is 50:50 to 10:90. Has been proposed (Patent Document 4). In this composition, the natural gum is in a water-swollen state, and is in a more suitable form for exerting its function within a limited time such as bread making. Specifically, for a composition containing, for example, pectin, a composition having a pectin content of 1.0 weight (pectin aqueous solution concentration of 5.7 weight%) as a proportion of the whole composition is obtained.

JP 2002-291396 A JP 2009-60831 A JP 2005-000048 A JP-A-1-63337

  By the way, as a result of the inventors trying to prepare a composition having an increased pectin content following the water-in-oil type emulsified oil / fat composition, a composition having a pectin content of 10% by weight as shown in a comparative example described later. Was not realized because a gel-like lump as described below was formed, and the same was true for karaya gum and tragacanth gum.

  A water-in-oil emulsified oil / fat composition containing a hydrocolloid in a water-swelled state becomes, for example, fine droplets when water is added to liquid oil / fat in which a powdered hydrocolloid is dispersed while applying high-speed shearing. The water adsorbs on the hydrocolloid powder and eventually hydrates and swells the hydrocolloid. As a result, high-density swollen hydrocolloid droplets are dispersed in the oil, but depending on the type of hydrocolloid, the hydrocolloid droplets may aggregate with each other, exhibiting a sudden increase in viscosity, It becomes a lump of shape. When a gel-like lump is generated, the system becomes a mixture of the gel part and the W / O emulsion, and such a state is a state where the mixture immediately settles when the stirring is stopped.

  This invention is made | formed in view of the said situation, The objective is to provide the water-in-oil type emulsified oil-fat composition which contains a food hydrocolloid in the water swelling state and high concentration.

  Thus, as a result of studying many hydrocolloids, the present inventors have obtained the following surprising findings.

  That is, as shown in the examples below, when a specific hydrocolloid is used, even if the content is 10% by weight or more, a gel-like lump does not occur, and the water-in-oil type oil and fat composition can be easily formed. In addition, there is no problem even if pectin or the like that cannot achieve the preparation of a high-concentration water-in-oil type oil / fat composition can be used in combination. In addition, it seems that the water-in-oil type oil-fat composition which used said specific hydrocolloid and raised the content to 3 weight% or more as a ratio with respect to the whole composition has not been reported yet.

  The present invention has been completed based on the above-mentioned various findings, the gist of which is a water-in-oil emulsified oil / fat composition in which a food hydrocolloid is dispersed in a water-swollen state. Consisting of an essential hydrocolloid selected from the first group described in the following, and an arbitrary hydrocolloid selected from the second group described below, wherein the sum of the hydrocolloids of the first group and the second group is 3 to 3 with respect to the entire composition. 30% by weight, the ratio of the first group to the second group is 3: 7 to 10: 0 (weight ratio), and the amount of water with respect to the total hydrocolloid is 1: 0.5 to 1:30. It exists in the water-in-oil type emulsified oil-fat composition characterized.

  Group 1: One or more hydrocolloids selected from the group of xanthan gum, alginic acid, propylene glycol alginate, λ-carrageenan, guar gum, arabic gum, succinoglycan, pullulan, microcrystalline cellulose, soybean polysaccharide, gelatin.

  Group 2: Glucmannan, locust bean gum, κ-carrageenan, ι-carrageenan, pectin, agar, tara gum, caraya gum, native gellan gum, tragacanth gum, psyllium seed gum, tamarind gum, carboxymethylcellulose, methylcellulose Or two or more hydrocolloids.

  According to the present invention, there is provided a water-in-oil emulsified oil / fat composition in which a food hydrocolloid is dispersed at a high concentration in the aqueous phase of the water-in-oil emulsified oil / fat composition. It is a form suitable for adding a food hydrocolloid to foods such as various cakes, confectionery, and noodles.

  Hereinafter, the present invention will be described in detail.

  The water-in-oil type emulsified oil / fat composition of the present invention is a water-in-oil type (W / O type) emulsion in which a food hydrocolloid is dispersed in oil in a water swollen (hydrated) state.

  The edible oil and fat is not particularly limited as long as it can be used for food, but for example, animal fats such as milk fat, beef tallow, lard, fish oil, rapeseed oil, soybean oil, corn oil, sunflower oil, cottonseed oil, Vegetable oil such as safflower oil, linseed oil, sesame oil, coconut oil, palm oil, cacao butter, falling raw oil, or hydrogenated products (cured oil), or fats and oils manufactured such as transesterification and fractionation, shortening But you can. These may be used as a mixture.

  In order to obtain a stable emulsion, various emulsifiers suitable for water-in-oil emulsification such as polyricinoleic acid polyglycerin ester, sucrose erucic acid ester, sucrose oleic acid ester, sorbitan oleic acid ester Esters such as sucrose, sorbitan, glycerin and polyglycerin having an unsaturated fatty acid as a fatty acid side chain are used. In addition, when using plastic fats and oils such as shortening as edible fats and oils, it is also effective to add sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters and the like having saturated fatty acids as side chains for controlling the crystals. It is.

  The hydrocolloids used in the present invention are divided into two groups. The first group is one or more selected from the group of xanthan gum, alginic acid, propylene glycol alginate, λ-carrageenan, guar gum, arabic gum, succinoglycan, pullulan, microcrystalline cellulose, soybean polysaccharide, gelatin The second group is selected from the group consisting of glucomannan, locust bean gum, κ-carrageenan, ι-carrageenan, pectin, agar, tara gum, caraya gum, gellan gum, tragacanth gum, psyllium seed gum, tamarind gum, carboxymethylcellulose, and methylcellulose. Species or two or more.

  The first group of hydrocolloids is an essential component, and xanthan gum is particularly preferable. The second group of hydrocolloids is an optional component. The total hydrocolloid of the first group and the second group is 3 to 30% by weight with respect to the whole composition, and the ratio of the first group: the second group is 3: 7 to 10: 0 (weight ratio).

  When the total amount of hydrocolloids is less than 3% by weight with respect to the entire composition, the amount of the preparation added to foods such as bread is increased, which limits the degree of freedom of prescription. On the other hand, when it exceeds 30% by weight, the hydrocolloid is not sufficiently hydrated and the productivity is also lowered. A preferred range for the sum of hydrocolloids relative to the total composition is 5 to 20% by weight.

  When the ratio of the first group: the second group is less than 3: 7, the productivity is deteriorated and the yield is lowered. A preferred ratio of the first group to the second group is 5: 5 to 10: 0 (weight ratio). Even if the 1st group hydrocolloid is independent, it can manufacture a water-in-oil emulsified oil-fat composition with sufficient manufacturability.

  Both of these groups of hydrocolloids can impart characteristic functions to bakery products such as bread. For example, there are known combinations that synergistically exhibit properties that do not appear in a single aqueous solution, such as a combination of xanthan gum and glucomannan or κ-carrageenan and locust bean gum. Therefore, the use of a mixture of both groups is recommended from the standpoint that functional variations can be increased. In this case, the ratio of the first group to the second group is usually 3: 7 to 9: 1 (weight ratio), preferably 5: 5 to 9: 1 (weight ratio).

  In the water-in-oil emulsified oil / fat composition of the present invention, the amount of water relative to the hydrocolloid sum is 1: 0.5 to 1:30 (weight ratio). When the amount of water is less than the above range, hydration of the hydrocolloid becomes insufficient, and when the amount of water exceeds the above range, the stability as a water-in-oil emulsion deteriorates, the productivity, Storage stability decreases. A preferable range of the amount of water relative to the total hydrocolloid is 1: 1 to 1:20 (weight ratio).

  The water-in-oil emulsified oil / fat composition of the present invention can be produced by a method of adding water while applying high-speed shearing to a liquid oil / fat in which a powdered hydrocolloid is dispersed. It is also possible to form it and add hydrocolloid to it.

  Examples of emulsifiers that can provide high-speed shear include, for example, “Homomixer MARKII”, “Azihomomixer”, “Combimix” from Primex, “Flash Blend” from Silverson, “ “High Emulder” and the like are preferable.

  After adding the hydrocolloid, it is possible to heat to promote complete water swelling and for sterilization. Heating can also be performed after filling the container. Further, when the plastic fat is used, after heating, it is rapidly cooled to a predetermined temperature in a scraping-type heat exchanger or the like and filled into a container. Examples of the heat exchanger include “ONRATOR” from Sakai Seisakusho, “Thermo Cylinder” from Iwai Kikai, “Tarotherm” from Turret.

  A water-soluble substance such as sugar alcohol, ethanol, salts, pigments, and vitamins, and an emulsifier can be added to the aqueous phase for the purpose of imparting emulsion stability and taste. In addition, oil-soluble pigments, essential oils, vitamins, and the like can be added to the oil phase.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to a following example, unless the summary is exceeded.

  The formulation described in Table 1 below was adopted. In addition, ethanol in Table 1 is a component used as a preservative.

Examples 1-9 and Comparative Examples 1-12 (single hydrocolloid system):
Polyglycerin polyricinoleate was added to the shortening and mixed to obtain an oil phase. This oil phase was heated to 60 ° C. in a hot water bath, and each hydrocolloid shown in Tables 2 and 3 below was dispersed in the weight (g) shown in the same table. Separately, an ethanol aqueous solution was heated to 60 ° C. in a hot water bath, and then dropped into the oil phase under stirring conditions with a homomixer to prepare an emulsion. The dropping amount of the aqueous ethanol solution was such that the total amount of the resulting emulsion was 1000 g. The homomixer used was a small-sized “Robomix” for experiments manufactured by Primix Co., Ltd. (the stirring part was a homomixer MARK II 2.5 type), and the rotation speed was 5000 rpm. Then, the emulsion was heated to 70 ° C. and sterilized while stirring, and then rapidly cooled to 30 ° C. in a water bath at a temperature of 20 ° C. while being stirred, and filled into a container.

  The properties of the emulsion sucked into the mixer and discharged from the side surface were observed, and the manufacturability was evaluated by the rapid increase in the viscosity of the entire system, the aggregation of the gel, and the presence or absence of adhesion to the stirring blade or the wall surface. When there is no abnormality such as a sudden increase in viscosity and the productivity is good (○), when there is a sudden increase in viscosity (△), when there is agglomeration of the gel, and adhesion to the stirring blade or wall (×) ).

  As shown in Tables 2 and 3, Examples 1 to 9 using the hydrocolloid belonging to the first group defined in the present invention had no problem in manufacturability, but the hydrocolloid was classified into the first group defined in the present invention. Comparative Examples 1-12 using those not belonging to have problems in manufacturability.

Examples 10 to 18 and Comparative Examples 13 to 17 (combined system of hydrocolloids):
In Example 1, an emulsion was prepared in the same manner as in Example 1 except that two kinds of hydrocolloids shown in Table 4 were dispersed in the oil phase at the weight (g) shown in the same table, and the manufacturability was evaluated. . The results are shown in Table 4. In Table 4, the water phase in the “water phase: oil phase ratio” means the total amount of 10% ethanol aqueous solution and hydrocolloid, and the oil phase means the total amount of shortening and polyglycerin polyricinolate.

As shown in Table 4, even in the case of pectin or the like that cannot be conventionally prepared as a high-concentration water-in-oil type oil / fat composition, a high concentration of water-in-oil can be obtained by using in combination with the specific hydrocolloid defined in the present invention. Type oil composition can be prepared.

Claims (1)

A water-in-oil emulsified oil / fat composition in which a food hydrocolloid is dispersed in a water-swollen state, wherein the hydrocolloid is selected from the essential hydrocolloid selected from the first group described below and the second group described below. The hydrocolloid sum of the first group and the second group is 3 to 30% by weight with respect to the whole composition, and the ratio of the first group to the second group is 3: 7 to 10: 0. A water-in-oil emulsified oil / fat composition having a weight ratio of 1: 0.5 to 1:30.
Group 1: One or more hydrocolloids selected from the group of xanthan gum, alginic acid, propylene glycol alginate, λ-carrageenan, guar gum, arabic gum, succinoglycan, pullulan, microcrystalline cellulose, soybean polysaccharide, and gelatin.
Group 2: Glucmannan, locust bean gum, κ-carrageenan, ι-carrageenan, pectin, agar, tara gum, caraya gum, native gellan gum, tragacanth gum, psyllium seed gum, tamarind gum, carboxymethylcellulose, methylcellulose Or two or more hydrocolloids.