JP2014024972A - Double emulsified oil and fat composition and method for producing the same - Google Patents
Double emulsified oil and fat composition and method for producing the same Download PDFInfo
- Publication number
- JP2014024972A JP2014024972A JP2012166968A JP2012166968A JP2014024972A JP 2014024972 A JP2014024972 A JP 2014024972A JP 2012166968 A JP2012166968 A JP 2012166968A JP 2012166968 A JP2012166968 A JP 2012166968A JP 2014024972 A JP2014024972 A JP 2014024972A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- phase
- double
- water emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
本発明は、二重乳化油脂組成物およびその製造方法に関する。 The present invention relates to a double emulsified oil composition and a method for producing the same.
マーガリン等のＷ／Ｏ型乳化油脂組成物はバターの代替品として、スプレッド、バタークリーム、製菓・製パンの練り込み用、調理用等として広く利用されている。マーガリン等の乳化油脂組成物は、バターに比べて可塑性、乳化安定性に優れ、取り扱い易い反面、風味の点で劣るため、フレーバーや呈味剤等の呈味成分を添加したり、乳脂肪を添加する等により、風味を向上させることが行われている。しかしながら、Ｗ／Ｏ型乳化油脂組成物に香味や呈味などの呈味成分を添加しても、口中で直ぐに感じるトップの風味は出るものの、風味の持続性が弱いという問題を有している。これに対してＯ１／Ｗ型乳化物を、第二の食用油脂（Ｏ２）の連続相中に分散させたＯ１／Ｗ／Ｏ２型の二重乳化物とし、最内相の油相（Ｏ１）中に呈味成分を添加することが提案されており、乳化が安定で食品に優れた風味を付与することを目的とした二重乳化油脂組成物が種々提案されている（特許文献１、２）。 W / O type emulsified oils and fats compositions such as margarine are widely used as substitutes for butter, for kneading spreads, butter cream, confectionery and bread making, cooking, and the like. The emulsified oil and fat composition such as margarine is excellent in plasticity and emulsion stability compared to butter and easy to handle, but it is inferior in flavor, so it can be added with flavoring ingredients such as flavors and flavoring agents, or milk fat can be added. The flavor is improved by adding it. However, even when a flavor component such as flavor or taste is added to the W / O type emulsified oil / fat composition, although the top flavor immediately felt in the mouth appears, it has a problem that the sustainability of the flavor is weak. . On the other hand, the O1 / W type emulsion is made into an O1 / W / O2 type double emulsion dispersed in the continuous phase of the second edible fat (O2), and the oil phase (O1) of the innermost phase. It has been proposed to add a taste component therein, and various double emulsified oil and fat compositions have been proposed for the purpose of imparting an excellent flavor to foods with stable emulsification (Patent Documents 1 and 2). ).
特許文献１記載の二重乳化油脂組成物は、Ｏ１／Ｗ型乳化物の乳化剤として乳由来のリン脂質を用いることで、最内相の油相（Ｏ１）中に呈味成分を添加した場合でも乳化安定性を損なうことがなく、良好な風味を付与することができるようにしたものであり、特許文献２記載の二重乳化油脂組成物は、乳脂の低融点画分及びバターミルクを含むＯ／Ｗ型乳化物を発酵させ、この乳化物を最外相の第二の油相中に分散させることでより優れた風味を付与することができるようにしたものである。しかしながら、特許文献１、２に記載されている二重乳化油脂組成物は、二重乳化の状態が十分に安定であるとは言い難く、最内相の油相（Ｏ１）が水相（Ｗ）を経て最外相の第二の油相（Ｏ２）中に溶出するため、最内相の油相（Ｏ１）や該油相（Ｏ１）に含有する呈味成分が第二の油相（Ｏ２）によって薄められてしまうため風味低下が生じ易く、またこのように最内相の油相（Ｏ１）が最外相の油相（Ｏ２）に移行すると、風味の持続性を出すことが困難であるという問題があった。また特許文献１、２に記載の二重乳化物では、油相（Ｏ１）量が少ないとＯ１／Ｗ乳化の安定性が悪かったり、Ｏ１／Ｗにおける油脂粒子径の調整が難しく風味の持続性が弱いという問題があった。
本発明は上記従来技術の問題を解決すべくなされたもので、最内相に呈味成分を少量から多量に添加した場合でも乳化状態が安定で、食品等に対する風味の付与効果に優れるとともに、風味の持続性にも優れた二重乳化油脂組成物、およびその二重乳化油脂組成物の製造方法を提供することを目的とする。
The double emulsified oil / fat composition described in Patent Document 1 uses a milk-derived phospholipid as an emulsifier of an O1 / W type emulsion, thereby adding a taste ingredient to the innermost oil phase (O1). However, the emulsification stability is not impaired, and a good flavor can be imparted, and the double-emulsified oil / fat composition described in Patent Document 2 contains a low melting point fraction of milk fat and butter milk. An O / W emulsion is fermented, and this emulsion is dispersed in the second oil phase of the outermost phase so that a more excellent flavor can be imparted. However, the double-emulsified oil and fat composition described in Patent Documents 1 and 2 cannot be said to be sufficiently stable in the state of double emulsification, and the oil phase (O1) in the innermost phase is an aqueous phase (W ) Through the outermost second oil phase (O2), the innermost oil phase (O1) and the taste component contained in the oil phase (O1) are contained in the second oil phase (O2). ), The flavor is likely to deteriorate, and when the innermost oil phase (O1) shifts to the outermost oil phase (O2), it is difficult to maintain the flavor sustainability. There was a problem. In addition, in the double emulsions described in Patent Documents 1 and 2, if the amount of the oil phase (O1) is small, the stability of the O1 / W emulsification is poor, or it is difficult to adjust the oil particle diameter in the O1 / W, and the flavor persistence. There was a problem that was weak.
The present invention has been made to solve the above-mentioned problems of the prior art, the emulsified state is stable even when a large amount of a taste component is added to the innermost phase, and is excellent in the effect of imparting flavor to foods, etc. It aims at providing the manufacturing method of the double emulsified oil-fat composition excellent also in the sustainability of the flavor, and the double emulsified oil-fat composition.
即ち本発明は、
（１）粉末化基材で被覆された粉末油脂を再溶解させた水中油型乳化物（Ｏ１／Ｗ）が、第二の食用油脂の連続相中に分散相として分散されていることを特徴とする二重乳化油脂組成物、
（２）粉末化基材が乳蛋白及び／又はオクテニルコハク酸デンプンである上記（１）の二重乳化油脂組成物、
（３）粉末油脂を再溶解させた水中油型乳化物（Ｏ１／Ｗ）の油脂粒子のメディアン径が０．３〜２μｍである上記（１）又は（２）の二重乳化油脂組成物、
（４）最内相の油相が呈味性を有する上記（１）〜（３）のいずれかの二重乳化油脂組成物、
（５）粉末化基材を含む水中油型乳化物を乾燥させて得た粉末油脂を、水中油型乳化物に再溶解し、次いでこの水中油型乳化物を、第二の食用油脂中に分散させ、第二の食用油脂の連続相中に、水中油型乳化物が分散した乳化物を得ることを特徴とする二重乳化油脂組成物の製造方法、
を要旨とする。
That is, the present invention
(1) An oil-in-water emulsion (O1 / W) in which powdered oil coated with a powdered base material is redissolved is dispersed as a dispersed phase in the continuous phase of the second edible oil / fat. A double emulsified oil composition,
(2) The double emulsified oil / fat composition according to (1), wherein the powdered base material is milk protein and / or starch octenyl succinate,
(3) The double emulsified oil / fat composition according to (1) or (2) above, wherein the median diameter of the oil / fat particles of the oil-in-water emulsion (O1 / W) obtained by re-dissolving the powdered oil / fat is 0.3-2 μm,
(4) The double emulsified oil / fat composition according to any one of (1) to (3), wherein the innermost oil phase has taste.
(5) Powdered oil / fat obtained by drying the oil-in-water emulsion containing the powdered base material is redissolved in the oil-in-water emulsion, and then this oil-in-water emulsion is added to the second edible oil / fat. A method for producing a double-emulsified oil / fat composition, characterized by obtaining an emulsion in which an oil-in-water emulsion is dispersed in a continuous phase of a second edible oil / fat,
Is the gist.
本発明の二重乳化油脂組成物は、最内相の油相中に呈味成分を少量添加した場合でも、多量に添加した場合でも、二重乳化の状態が安定であり、風味の持続性に優れる。また本発明方法によれば、容易に安定な二重乳化油脂組成物を得ることができる。 The double emulsified oil / fat composition of the present invention is stable in the state of double emulsification even when a small amount of a taste component is added to the oil phase of the innermost phase or when it is added in a large amount. Excellent. Moreover, according to the method of the present invention, a stable double-emulsified oil / fat composition can be easily obtained.
本発明の二重乳化油脂組成物は、粉末化基材で被覆された粉末油脂を再溶解した水中油型乳化物（Ｏ１／Ｗ）が、分散相として第二の食用油脂（Ｏ２）の連続相中に分散された二重乳化構造（Ｏ１／Ｗ／Ｏ２）の乳化物である。水中油型乳化物（Ｏ１／Ｗ）における食用油脂としては、液体、固体の動植物油脂、硬化した動植物油脂、動植物油脂のエステル交換油、分別した液体油又は固体脂等、食用に適するものであれば全て使用可能である。具体的には、ナタネ油、コーン油、大豆油、綿実油、サフラワー油、パーム油、ヤシ油、米糠油、ごま油、カカオ脂、オリーブ油、パーム核油等の植物性油脂、魚油、豚脂、牛脂、鶏脂、乳脂等の動物性油脂及び、これらの油脂の硬化油又はエステル交換油、或いはこれらの油脂を分別して得られる液体油、固体脂等が挙げられ、これらより選ばれた１種又は２種以上を用いることができる。 In the double emulsified oil / fat composition of the present invention, an oil-in-water emulsion (O1 / W) obtained by re-dissolving powdered oil / fat coated with a powdered base material is a continuous edible oil / fat (O2) as a dispersed phase. It is an emulsion having a double emulsion structure (O1 / W / O2) dispersed in a phase. Edible oils and fats in oil-in-water emulsions (O1 / W) are liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils of animal and vegetable oils, fractionated liquid oils and solid fats, and the like. Can be used. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used.
本発明の二重乳化油脂組成物に、風味、呈味性を強く付与する場合、最内相の油相（Ｏ１）が呈味性を有していることが好ましく、最内相の油相（Ｏ１）を構成する食用油脂として、呈味性を有する食用油脂を用いるか、食用油脂に油溶性の呈味成分を添加することにより、呈味性とすることができる。呈味性を有する食用油脂としては、乳脂、ゴマ油、牛脂、ラード、鶏油、ピーナツ油、アーモンド油、レモン油、ライム油、オレンジ油、オリーブ油、動植物油などに香味野菜の香気成分を付与した葱油、山椒油、ガーリック油、ジンジャー油、バターを加熱して焙煎臭を付与した焦がしバター油等が挙げられる。また油溶性の呈味成分としては、バターフレーバー、ミルクフレーバー、クリームフレーバー、ナッツフレーバー、フルーツフレーバー等が挙げられる。 When strongly imparting flavor and taste to the double emulsified oil / fat composition of the present invention, it is preferable that the oil phase (O1) of the innermost phase has taste, and the oil phase of the innermost phase. As the edible oil and fat constituting (O1), the edible fat and oil can be made tasty by using an edible fat and oil or adding an oil-soluble taste component to the edible fat and oil. As edible fats and oils having taste, milk, sesame oil, beef tallow, lard, chicken oil, peanut oil, almond oil, lemon oil, lime oil, orange oil, olive oil, animal and vegetable oils, etc. Examples include coconut oil, yam oil, garlic oil, ginger oil, and charred butter oil that has been heated to give roasted odor. Examples of the oil-soluble taste component include butter flavor, milk flavor, cream flavor, nut flavor, fruit flavor and the like.
本発明の二重乳化物は、粉末化基材で被覆された粉末油脂を再溶解させた水中油型乳化物（Ｏ１／Ｗ）を、連続相である第二の油相（Ｏ２）中に分散相として分散させた構造を有する。粉末油脂を再溶解せず、添加しても二重乳化とはならず、風味の持続性を得ることが出来ない。粉末油脂は、粉末化基材を含む水相に油相を添加し、ホモミキサー等で攪拌後、ホモゲナイザー等により均質化し、水中油型乳化物とし、乾燥粉末化し得ることができる。水中油型乳化物を乾燥粉末化する方法としては、一般的に知られている噴霧乾燥法、真空凍結乾燥法、真空乾燥法等を用いることができる。粉末化基材としては、乳蛋白、大豆蛋白、小麦蛋白、全脂粉乳、脱脂粉乳、小麦粉、デンプン、ゼラチン、ガム質、グルコース、フルクトース、ガラクトース、マンノースなどの単糖、ラクトース、スクロース、マストースなどの二糖類、オリゴ糖、トレハロース、デキストリン等の糖類を用いることができる。乳蛋白としては酸カゼイン、レンネットカゼイン、カゼインナトリウム、ホエー蛋白、乳ペプチド、脱脂粉乳等が、デンプンとしては、馬鈴薯デンプン、コーンスターチ、小麦デンプン、米デンプン、甘藷デンプン、タピオカデンプン、緑豆デンプン、サゴデンプン、コーン、ワキシーコーン、馬鈴薯、タピオカなどを原料とし、これをエーテル化処理したカルボキシメチルデンプンや、エステル化処理したリン酸デンプン、オクテニルコハク酸デンプン、酢酸デンプン、エーテル化処理したヒドロキシプロピルデンプン、湿熱処理デンプン、酸処理デンプン、架橋処理デンプン、α化処理デンプン等が挙げられる。ガム質としてはキサンタンガム、アラビアガム、トラガントガム、ジェランガム、ローカストビーンガム、タマリンドシードガム、カラギーナン、寒天、ＬＭペクチン、ＨＭペクチン等が、デキストリンとしては、水あめ、粉あめ、マルトデキストリン、サイクロデキストリン、焙焼デキストリン、分岐サイクロデキストリン等が挙げられる。粉末化基材は、粉末油脂中の割合が、１０〜６０重量％となるように配合することが好ましい。粉末化基材として、特に乳蛋白及び／又はオクテニルコハク酸デンプンを使用すると、乳化油脂組成物の風味に悪影響を及ぼす虞のある乳化剤を全く使用しないか、あるいは乳化剤の使用量を少なくしても安定な水中油型乳化物（Ｏ１／Ｗ）を得ることができるため好ましい。 In the double emulsion of the present invention, an oil-in-water emulsion (O1 / W) obtained by re-dissolving powdered fats and oils coated with a powdered base material is added to the second oil phase (O2) which is a continuous phase. It has a structure dispersed as a dispersed phase. Even if powdered fats and oils are not redissolved and added, double emulsification does not occur, and flavor persistence cannot be obtained. The powdered fats and oils can be obtained by adding an oil phase to an aqueous phase containing a powdered base material, stirring with a homomixer or the like, homogenizing with a homogenizer or the like to obtain an oil-in-water emulsion, and dry powder. As a method for dry-pulverizing the oil-in-water emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method, or the like can be used. Powdered base materials include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, gelatin, gum, glucose, fructose, galactose, mannose and other monosaccharides, lactose, sucrose, mastose, etc. Saccharides such as disaccharides, oligosaccharides, trehalose, dextrin and the like can be used. Milk proteins include acid casein, rennet casein, sodium caseinate, whey protein, milk peptide, skim milk powder, and starches include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch , Corn, waxy corn, potato, tapioca, etc. as raw materials, carboxymethyl starch etherified, esterified phosphate starch, octenyl succinate starch, starch acetate, etherified hydroxypropyl starch, wet heat treatment Starch, acid-treated starch, cross-linked starch, pregelatinized starch and the like can be mentioned. Xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, etc. Examples include dextrin and branched cyclodextrin. The powdered base material is preferably blended so that the proportion in the powdered fat becomes 10 to 60% by weight. When milk protein and / or octenyl succinate starch is used as a powdered base material, no emulsifier that may adversely affect the flavor of the emulsified oil composition is used, or stable even if the amount of emulsifier used is reduced. Oil-in-water emulsion (O1 / W) can be obtained.
粉末油脂を形成するために必要に応じて、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム等の乳化剤を用いることができる。風味の点から、乳化剤は添加しないことが好ましい。 Lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, as necessary to form powdered fats and oils Emulsifiers such as polyoxyethylene sorbitan fatty acid ester and stearoyl calcium lactate can be used. From the viewpoint of flavor, it is preferable not to add an emulsifier.
粉末油脂に、乳化剤を配合する場合、通常は油溶性乳化剤は油相（Ｏ１）に、水溶性乳化剤は水相（Ｗ）に配合する。また水相には、粉末化基材、水溶性乳化剤の他に、増粘多糖類、色素、抗酸化剤等の水溶性成分を配合することができ、油相（Ｏ１）には酸化防止剤等を配合することができる。 When an emulsifier is blended with powdered fats and oils, the oil-soluble emulsifier is usually blended with the oil phase (O1) and the water-soluble emulsifier is blended with the water phase (W). In addition to the powdered base material and the water-soluble emulsifier, water-soluble components such as thickening polysaccharides, pigments, and antioxidants can be blended in the water phase, and the oil phase (O1) has an antioxidant. Etc. can be blended.
最外相の油相（Ｏ２）に用いる食用油脂としては、最内相の油相（Ｏ１）に用いる食用油脂と同様のものを用いることができる。最外相として呈味性を有する油脂を使用すると食した時にすぐに感じるトップの風味も向上するので好ましい。 As the edible fat used for the outermost oil phase (O2), the same edible fat used for the innermost oil phase (O1) can be used. It is preferable to use fats and oils having taste as the outermost phase because the top flavor immediately felt when eating is also improved.
粉末油脂を再溶解して水中油型乳化物（Ｏ１／Ｗ）を得るには、粉末油脂を水に添加し、プロペラで攪拌する等の方法が挙げられる。再溶解後の水中油型乳化物（Ｏ１／Ｗ）の油相（Ｏ１）と水相（Ｗ）の重量比が、Ｏ１：Ｗ＝１：０．８５以上となるように粉末油脂を再溶解することが好ましい。油相（Ｏ１）１に対する水相（Ｗ）の割合が０．８５未満であると、水中油型乳化物（Ｏ１／Ｗ）の粘度が高くなり、Ｏ１／Ｗ乳化物を最外相の油相（Ｏ２）中に乳化分散しにくくなり、安定なＯ１／Ｗ／Ｏ２型の二重乳化油脂組成物を得ることが困難となる虞がある。粉末油脂を再溶解する水相には、必要に応じて食塩、乳蛋白、澱粉、乳化剤、抗酸化剤等、油中水型乳化物を作成するときに添加する素材を配合することができる。Ｏ１／Ｗ／Ｏ２型の二重乳化油脂組成物は、粉末油脂を再溶解した水中油型乳化物（Ｏ１／Ｗ）を、最外相の油相（Ｏ２）となる第二の食用油脂に添加し、ホモミキサー等で攪拌して油相（Ｏ２）中に、水中油型乳化物（Ｏ１／Ｗ）を乳化分散させることにより得ることができる。水中油型乳化物（Ｏ１／Ｗ）を、油相（Ｏ２）に分散させて二重乳化油脂組成物（Ｏ１／Ｗ／Ｏ２）を得るに際し、必要に応じて水中油型乳化物（Ｏ１／Ｗ）を得る際に用いたと同様の乳化剤を使用することができる。 In order to redissolve powder oil and fat to obtain an oil-in-water emulsion (O1 / W), a method of adding powder oil and fat to water and stirring with a propeller can be used. Re-dissolve powdered fats and oils so that the weight ratio of the oil phase (O1) to the water phase (W) of the oil-in-water emulsion (O1 / W) after re-dissolution is O1: W = 1: 0.85 or more. It is preferable to do. When the ratio of the water phase (W) to the oil phase (O1) 1 is less than 0.85, the viscosity of the oil-in-water emulsion (O1 / W) increases, and the O1 / W emulsion becomes the outermost oil phase. It is difficult to emulsify and disperse in (O2), and it may be difficult to obtain a stable O1 / W / O2 type double emulsified fat composition. In the aqueous phase for re-dissolving powdered fats and oils, materials to be added when preparing a water-in-oil emulsion, such as salt, milk protein, starch, emulsifier, and antioxidant, can be blended as necessary. The O1 / W / O2 type double emulsified oil / fat composition adds an oil-in-water emulsion (O1 / W) in which powdered oil / fat is redissolved to the second edible oil / fat that becomes the outermost oil phase (O2). It can be obtained by emulsifying and dispersing the oil-in-water emulsion (O1 / W) in the oil phase (O2) by stirring with a homomixer or the like. When the oil-in-water emulsion (O1 / W) is dispersed in the oil phase (O2) to obtain a double-emulsified oil / fat composition (O1 / W / O2), the oil-in-water emulsion (O1 / W1 / O2) is obtained as necessary. Emulsifiers similar to those used in obtaining W) can be used.
本発明の二重乳化油脂組成物（Ｏ１／Ｗ／Ｏ２）は、粉末油脂を再溶解させた水中油型乳化物（Ｏ１／Ｗ）の油脂粒子のメディアン径を、０．３〜２μｍとし最外相の油相（Ｏ２）に分散させることが好ましい。再溶解させた水中油型乳化物（Ｏ１／Ｗ）の油脂粒子のメディアン径が０．３〜２μｍである粉末油脂は、粉末油脂を得る前のＯ１／Ｗ乳化物を調製する際に、均質化時の圧力を１０〜１５０ｋｇｆ／ｃｍ２に調整することにより得ることが出来る。二重乳化油脂組成物における最内相の油相（Ｏ１）、水相（Ｗ）、連続相である最外相の油相（Ｏ２）の比率は、Ｏ１：Ｗ：Ｏ２＝０．１〜３０：０．１〜４９．９：５０〜９９．８が好ましい。 The double emulsified oil / fat composition (O1 / W / O2) of the present invention has a median diameter of 0.3 to 2 μm at the maximum when the oil / fat particle of the oil-in-water emulsion (O1 / W) in which powdered oil / fat is redissolved. It is preferable to disperse in the oil phase (O2) of the outer phase. The powdered oil / fat in which the median diameter of the oil-and-fat particles of the re-dissolved oil-in-water emulsion (O1 / W) is 0.3-2 μm is homogeneous when preparing the O1 / W emulsion before obtaining the powdered oil / fat. It can obtain by adjusting the pressure at the time of conversion to 10-150 kgf / cm < 2 >. The ratio of the oil phase (O1) of the innermost phase, the aqueous phase (W), and the oil phase (O2) of the outermost phase that is a continuous phase in the double emulsified oil / fat composition is O1: W: O2 = 0.1-30. : 0.1-49.9: 50-99.8 is preferable.
以下、実施例、比較例を挙げて本発明を更に詳細に説明する。
実施例１〜６
表１に示す水相に油相を添加し、ホモミキサーで攪拌した後、ホモゲナイザーで１５０ｋｇ／ｃｍ２の圧力をかけて均質化して水中油型乳化物を得、この水中油型乳化物を噴霧乾燥して表１に示す組成の粉末油脂を得た。水に粉末油脂、脱脂粉乳、食塩を添加し、プロペラ攪拌機で攪拌して粉末油脂を再溶解して水中油型乳化物を得た。次いで、この水中油型乳化物を油相に添加し、ホモミキサーで攪拌して油相に水中油型乳化物を分散させ、表２に示す二重乳化油脂組成物を得た。得られた二重乳化油脂組成物における分散相の水中油型乳化物における油脂粒子の粒径（メディアン径）、二重乳化油脂組成物の安定性、風味の試験を行った。結果を表３に示す。
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1-6
After adding an oil phase to the water phase shown in Table 1 and stirring with a homomixer, homogenizer is applied with a pressure of 150 kg / cm 2 to homogenize to obtain an oil-in-water emulsion, and this oil-in-water emulsion is sprayed. It dried and obtained the powdery fats and oils of the composition shown in Table 1. Powdered fats and oils, skim milk powder and salt were added to water and stirred with a propeller stirrer to re-dissolve the powdered fats and oils to obtain an oil-in-water emulsion. Next, this oil-in-water emulsion was added to the oil phase and stirred with a homomixer to disperse the oil-in-water emulsion in the oil phase. Thus, double emulsion oils and fat compositions shown in Table 2 were obtained. Tests were performed on the particle size (median diameter) of the oil and fat particles in the oil-in-water emulsion of the dispersed phase in the obtained double emulsified oil and fat composition, the stability and flavor of the double emulsified oil and fat composition. The results are shown in Table 3.
※１：メディアン径
粉末油脂を再溶解した水中油型乳化物の油脂粒子のメディアン径は、島津製作所製：ＳＡＬＤ−２１００湿式レーザー回折装置により測定して求めた。
※２：二重乳化の安定性
二重乳化油脂組成物を６５℃の湯浴中で加熱して油相と、水中油型乳化物の相とに分離させ、分離した上部油相の重量を測定し、その重量と最外相（Ｏ２）に用いた油脂の配合重量との差を、水中油型乳化物（Ｏ１／Ｗ）が破壊されて生じた油脂重量（ΔＯ１）とし、ΔＯ１を、油相（Ｏ１）の配合重量で除した値の百分率を、油相（Ｏ１）量の変化率として求め、以下の基準で評価した。
変化率が１０％未満・・・・・・・・・・最良
変化率が１０％以上、２５％未満・・・・良
変化率が２５％以上、７５％未満・・・・普通
変化率が７５％以上・・・・・・・・・・不良
* 1: Median diameter The median diameter of oil-and-fat particles of an oil-in-water emulsion obtained by re-dissolving powdered fats and oils was determined by measurement with a Shimadzu SALD-2100 wet laser diffractometer.
* 2: Stability of double emulsification The double emulsified oil / fat composition is heated in a 65 ° C water bath to separate it into an oil phase and an oil-in-water emulsion phase, and the weight of the separated upper oil phase is determined. The difference between the measured weight and the blended weight of the fat used for the outermost phase (O2) is the fat weight (ΔO1) generated by destroying the oil-in-water emulsion (O1 / W), and ΔO1 is the oil The percentage of the value divided by the blending weight of the phase (O1) was determined as the rate of change in the amount of the oil phase (O1), and evaluated according to the following criteria.
Change rate is less than 10% ··················· Best change rate is 10% or more and less than 25% ··· Good Good Change rate is 25% or more and less than 75% · · · 75% or more
※３：風味
二重乳化油脂組成物を食したときの風味を、以下のように評価した。
非常に豊かな風味を感じる・・・・・◎
豊かな風味を感じる・・・・・・・・○
風味が弱い・・・・・・・・・・・・△
風味がかなり弱い・・・・・・・・・×
※４：風味の持続性
二重乳化油脂組成物を食したとき、風味がしなくなる時間を、以下のように評価した。
風味の持続時間が２０秒以上・・・・・・・・・・◎
風味の持続時間が１５秒以上、２０秒未満・・・・○
風味の持続時間が１０秒以上、１５秒未満・・・・△
風味の持続時間が１０秒未満・・・・・・・・・・×
* 3: Flavor The flavor when the double-emulsified oil / fat composition was eaten was evaluated as follows.
Feel very rich flavor ... ◎
Feel rich flavor ...
Flavor is weak ...
Flavor is quite weak ...
* 4: Sustainability of the flavor When the double-emulsified oil / fat composition was eaten, the time when the flavor disappeared was evaluated as follows.
Flavor duration 20 seconds or more
Flavor duration 15 seconds or more, less than 20 seconds ...
Flavor duration is 10 seconds or more and less than 15 seconds ...
Flavor duration is less than 10 seconds ...
比較例１
粉末油脂１を再溶解したものと同様の組成となるように、水相と油相とをホモゲナイザーを用いて乳化して水中油型乳化物を調製し、この水中油型乳化物を実施例１の二重乳化油脂組成物の最外相と同様の油相中に分散させて表２に示す組成の二重乳化油脂組成物を得た。得られた二重乳化油脂組成物の性状を表３にあわせて示す。
Comparative Example 1
An oil-in-water emulsion is prepared by emulsifying the aqueous phase and the oil phase with a homogenizer so that the composition is similar to that obtained by re-dissolving the powdered fat 1, and this oil-in-water emulsion is obtained in Example 1. The double emulsified fat composition having the composition shown in Table 2 was obtained by dispersing in the same oil phase as the outermost phase of the double emulsified fat composition. The properties of the resulting double emulsified oil / fat composition are shown together in Table 3.
比較例２
粉末油脂３を再溶解したものと同様の組成となる水相と油相に、更にグリセリン脂肪酸エステルを添加してホモゲナイザーで乳化して水中油型乳化物を調製した。この水中油型乳化物を実施例２の二重乳化油脂組成物の最外相と同様の油相中に分散させて表２に示す組成の二重乳化油脂組成物を得た。得られた二重乳化油脂組成物の性状を表３にあわせて示す。
Comparative Example 2
A glycerin fatty acid ester was further added to an aqueous phase and an oil phase having the same composition as that obtained by re-dissolving the powdered fats and oils 3 and emulsified with a homogenizer to prepare an oil-in-water emulsion. This oil-in-water emulsion was dispersed in the same oil phase as the outermost phase of the double emulsion oil composition of Example 2 to obtain double emulsion oil compositions having the compositions shown in Table 2. The properties of the resulting double emulsified oil / fat composition are shown together in Table 3.
比較例３
実施例１と同様の組成となるようにＷ／Ｏ型乳化物を得た。得られた油中水型乳化組成物の性状を表３にあわせて示す。
Comparative Example 3
A W / O type emulsion was obtained so as to have the same composition as in Example 1. Properties of the obtained water-in-oil emulsion composition are shown in Table 3.
比較例４
粉末油脂１を再溶解したものと同様の組成となるように、水相と油相とをホモゲナイザーを用いて乳化して水中油型乳化物を調製し、この水中油型乳化物を実施例５の二重乳化油脂組成物の最外相と同様の油相中に分散させて表２に示す組成の二重乳化油脂組成物を得た。得られた二重乳化油脂組成物の性状を表３にあわせて示す。
Comparative Example 4
An oil-in-water emulsion is prepared by emulsifying the aqueous phase and the oil phase using a homogenizer so that the composition is similar to that obtained by re-dissolving the powdered fat 1, and this oil-in-water emulsion is obtained in Example 5. The double emulsified fat composition having the composition shown in Table 2 was obtained by dispersing in the same oil phase as the outermost phase of the double emulsified fat composition. The properties of the resulting double emulsified oil / fat composition are shown together in Table 3.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012166968A JP6002491B2 (en) | 2012-07-27 | 2012-07-27 | Method for producing double-emulsified oil / fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012166968A JP6002491B2 (en) | 2012-07-27 | 2012-07-27 | Method for producing double-emulsified oil / fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014024972A true JP2014024972A (en) | 2014-02-06 |
| JP6002491B2 JP6002491B2 (en) | 2016-10-05 |
Family
ID=50198920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012166968A Active JP6002491B2 (en) | 2012-07-27 | 2012-07-27 | Method for producing double-emulsified oil / fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6002491B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015141763A1 (en) * | 2014-03-20 | 2015-09-24 | 太陽化学株式会社 | High-fat content dried product |
| CN107893664A (en) * | 2017-11-10 | 2018-04-10 | 中铁工程装备集团有限公司 | A kind of double-shielded TBM shield body card machine Forecasting Methodology and system |
| JP2019170214A (en) * | 2018-03-27 | 2019-10-10 | 株式会社明治 | Double-emulsified oil and fat composition and method for producing the same |
| CN115039817A (en) * | 2022-06-22 | 2022-09-13 | 江南大学 | O1/W/O2 type bi-phase fat-containing emulsion glue with co-stability of vegetable protein and grease, and preparation method and application thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4515825A (en) * | 1981-10-07 | 1985-05-07 | Lever Brothers Company | Low fat spread and process for producing same |
| JPH02299544A (en) * | 1989-05-13 | 1990-12-11 | Tsukishima Shokuhin Kogyo Kk | Plastic fats and oils and production thereof |
| JPH1128057A (en) * | 1997-07-10 | 1999-02-02 | Kanegafuchi Chem Ind Co Ltd | Oil and fat emulsified composition and its preparation |
| JP2003213290A (en) * | 2002-01-25 | 2003-07-30 | Snow Brand Milk Prod Co Ltd | Double-emulsified oil and fat composition and method for producing the same |
| WO2005120254A1 (en) * | 2004-06-07 | 2005-12-22 | Fuji Oil Company, Limited | Fermented flavoring material |
| JP2006328254A (en) * | 2005-05-27 | 2006-12-07 | Kaneka Corp | Double-emulsified oil and fat composition and method for producing the same |
| JP2007289116A (en) * | 2006-04-27 | 2007-11-08 | Miyoshi Oil & Fat Co Ltd | Powdered oil and fat |
| JP2011529488A (en) * | 2008-07-31 | 2011-12-08 | フェイコン ビー．ブイ． | Microencapsulated product and method for producing the same |
| WO2012081546A1 (en) * | 2010-12-13 | 2012-06-21 | ミヨシ油脂株式会社 | Powdered oil composition and production method thereof, and method of improving the functionality of the oil-in-water emulsion |
-
2012
- 2012-07-27 JP JP2012166968A patent/JP6002491B2/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4515825A (en) * | 1981-10-07 | 1985-05-07 | Lever Brothers Company | Low fat spread and process for producing same |
| JPH02299544A (en) * | 1989-05-13 | 1990-12-11 | Tsukishima Shokuhin Kogyo Kk | Plastic fats and oils and production thereof |
| JPH1128057A (en) * | 1997-07-10 | 1999-02-02 | Kanegafuchi Chem Ind Co Ltd | Oil and fat emulsified composition and its preparation |
| JP2003213290A (en) * | 2002-01-25 | 2003-07-30 | Snow Brand Milk Prod Co Ltd | Double-emulsified oil and fat composition and method for producing the same |
| WO2005120254A1 (en) * | 2004-06-07 | 2005-12-22 | Fuji Oil Company, Limited | Fermented flavoring material |
| JP2006328254A (en) * | 2005-05-27 | 2006-12-07 | Kaneka Corp | Double-emulsified oil and fat composition and method for producing the same |
| JP2007289116A (en) * | 2006-04-27 | 2007-11-08 | Miyoshi Oil & Fat Co Ltd | Powdered oil and fat |
| JP2011529488A (en) * | 2008-07-31 | 2011-12-08 | フェイコン ビー．ブイ． | Microencapsulated product and method for producing the same |
| WO2012081546A1 (en) * | 2010-12-13 | 2012-06-21 | ミヨシ油脂株式会社 | Powdered oil composition and production method thereof, and method of improving the functionality of the oil-in-water emulsion |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015141763A1 (en) * | 2014-03-20 | 2015-09-24 | 太陽化学株式会社 | High-fat content dried product |
| JP5894712B2 (en) * | 2014-03-20 | 2016-03-30 | 太陽化学株式会社 | Dry product containing high fat |
| CN106132209A (en) * | 2014-03-20 | 2016-11-16 | 太阳化学株式会社 | Containing high oils and fats dry product |
| JPWO2015141763A1 (en) * | 2014-03-20 | 2017-04-13 | 太陽化学株式会社 | Dry product containing high fat |
| CN106132209B (en) * | 2014-03-20 | 2019-10-29 | 太阳化学株式会社 | Containing high grease dry product |
| CN107893664A (en) * | 2017-11-10 | 2018-04-10 | 中铁工程装备集团有限公司 | A kind of double-shielded TBM shield body card machine Forecasting Methodology and system |
| JP2019170214A (en) * | 2018-03-27 | 2019-10-10 | 株式会社明治 | Double-emulsified oil and fat composition and method for producing the same |
| JP7057695B2 (en) | 2018-03-27 | 2022-04-20 | 株式会社明治 | Double emulsified oil / fat composition and its manufacturing method |
| CN115039817A (en) * | 2022-06-22 | 2022-09-13 | 江南大学 | O1/W/O2 type bi-phase fat-containing emulsion glue with co-stability of vegetable protein and grease, and preparation method and application thereof |
| CN115039817B (en) * | 2022-06-22 | 2023-08-25 | 江南大学 | Plant protein and grease co-stable O1/W/O2 type biphasic multi-phase emulsion gum and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6002491B2 (en) | 2016-10-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4627513B2 (en) | Powdered oil | |
| TW201626896A (en) | Powdered oil/fat, food/beverage including powdered oil/fat, and method for producing powdered oil/fat | |
| JP2007151459A (en) | Food comprising lactic-acid fermented substance | |
| KR20060087566A (en) | Oil-in-water emulsified composition | |
| JP6002491B2 (en) | Method for producing double-emulsified oil / fat composition | |
| JP5084039B2 (en) | Milky powder oil | |
| JPH051701B2 (en) | ||
| JP6337593B2 (en) | Oil-in-water emulsion composition for roll-in | |
| JP5765511B1 (en) | Acid emulsified seasoning | |
| JP2010051231A (en) | Foaming oil-in-water emulsion having low oil content | |
| JP6114145B2 (en) | Sea urchin-containing oil-in-water emulsified sauce | |
| JP3024428B2 (en) | Foamable emulsified fat composition | |
| JP6742072B2 (en) | Water-in-oil emulsion composition | |
| JP2009095247A (en) | Foaming emulsifier composition for cake | |
| JP6198469B2 (en) | Oil-in-water emulsified seasoning | |
| JP6198468B2 (en) | Oil-in-water emulsified seasoning | |
| JP6498500B2 (en) | Oil-in-water emulsified food and cooking pan using the same | |
| JP2637270B2 (en) | Oil composition and emulsion containing the same | |
| JP2010263914A (en) | Food containing lactic acid-fermented material | |
| US8591979B2 (en) | Multiphase oil continuous flavor and ingredient delivery system | |
| JP3526881B2 (en) | Flavor improver | |
| JP3545038B2 (en) | Oil-in-water emulsified food | |
| JP4132583B2 (en) | Oil-in-water emulsion | |
| JP2013081433A (en) | Oil-and-fat composition for kneading batter | |
| JP3296314B2 (en) | Method for producing cream cheese-like food and bakery products using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20150605 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20160322 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160601 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160801 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160824 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160905 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6002491 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |