JP2016178892A - Water-in-oil type emulsion composition - Google Patents
Water-in-oil type emulsion composition Download PDFInfo
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- JP2016178892A JP2016178892A JP2015060826A JP2015060826A JP2016178892A JP 2016178892 A JP2016178892 A JP 2016178892A JP 2015060826 A JP2015060826 A JP 2015060826A JP 2015060826 A JP2015060826 A JP 2015060826A JP 2016178892 A JP2016178892 A JP 2016178892A
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下である油中水型乳化組成物に関する。本発明は、風味発現性が良好であり、微生物育成が抑制され、また、その製造方法が簡便な油中水型乳化組成物を提供することができる。 The present invention is characterized in that the saturated fatty acid in the fatty acid composition is 1% by weight to 15% by weight and the electrical conductivity in the vicinity of 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less after 35 minutes. The present invention relates to a water-in-oil emulsion composition having an oil phase of 5 wt% or more and 35 wt% or less. INDUSTRIAL APPLICABILITY The present invention can provide a water-in-oil emulsified composition that has good flavor development, suppresses microbial growth, and has a simple production method.
従来、低脂肪スプレッドを製造するために多種の方法が取られてきた。例えば、酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを用いる方法（特許文献１）９５乃至８６重量％の水性相と少なくとも５のＮ20値を有する５乃至１４重量％の連続脂肪相とを含む方法（特許文献２）、３０重量％より少ない脂肪含量を有し、タン白又はハイドロコロイド又はこれらの混合物を含有する水性相を含む連続脂肪相から成る食用可塑性分散体であって、水性相を構成する組成物は３５℃の温度および１０００秒-1の剪断速度で４００ｃｐｓ（４００ｍＰａ・ｓ）より少ない粘度を有し、そしてアミノ酸残基含量は水性相の重量基準で計算して２００ｐｐｍより少なくする方法（特許文献３）、１０〜３５重量％の連続脂肪相および９０〜６５重量％の分散水性相を含む、３５重量％より少ない脂肪を含有するスプレッドであって、水性相を構成する組成物は１７０９０秒-1の剪断速度および５℃の温度で少なくとも２０ｍＰａ・ｓの粘度を有する方法（特許文献４）、解乳化特性の異なる２種類以上の乳化組成物を調製し、これらを混合する方法（特許文献５）が開示されている。 In the past, various methods have been taken to produce low fat spreads. For example, a method using one or more of oxidized starch and hydroxypropyl starch and gelatin (Patent Document 1) 95 to 86% by weight of an aqueous phase and 5 to 14% by weight of a continuous fatty phase having an N 20 value of at least 5 A edible plastic dispersion comprising a continuous fatty phase having a fat content of less than 30% by weight and comprising a protein or a hydrocolloid or a mixture thereof, wherein the aqueous The composition comprising the phase has a viscosity of less than 400 cps (400 mPa · s) at a temperature of 35 ° C. and a shear rate of 1000 s −1 , and the amino acid residue content is more than 200 ppm calculated on the weight basis of the aqueous phase Less than 35% by weight (Patent Document 3), comprising 10-35% by weight continuous fatty phase and 90-65% by weight dispersed aqueous phase There a spread containing fat, methods composition constituting the aqueous phase has a viscosity of at least 20 mPa · s at a shear rate and 5 ° C. of the temperature of 17090 sec -1 (Patent Document 4), the demulsification properties A method of preparing two or more different emulsion compositions and mixing them (Patent Document 5) is disclosed.
しかしながら、従来の方法では、得られた低脂肪スプレッドの風味発現性と微生物育成の抑制を両立することは難しく、また、その製造方法も必ずしも簡便なものではなかった。
特許文献１では、酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを用いて低脂肪スプレッドを調製し、風味発現性および微生物育成を評価しているが、油中水型乳化組成物の水相に着目したものであり、油相についての技術の開示はない。さらに油相含量、飽和脂肪酸量を物性値の電気伝導度と関連付けられたことは今までなく、油相含量、飽和脂肪酸量、および電気伝導度値を特定の範囲にすることにより、風味発現性と微生物育成の抑制の両立が成されることは知られていなかった。電気伝導度はスプレッド（油中水型乳化組成物）の解乳化（乳化状態が壊れる状態）の程度の指標となり、特許文献２〜５では、電気伝導度を微生物育成の抑制や風味発現性の指標として用いている。特許文献２〜４では、微生物育成の抑制や転相抑制の指標として１０℃や１５℃でスプレッドそのものの電気伝導度を測定しており、その値は低ければ低いほど望ましいものであった。また、風味発現性についての開示はない。特許文献５は、口中温度を模した測定により風味発現性の指標としてスプレッドを水中に添加した電気伝導度を測定しており、その値は高いほど望ましいものであった。また、微生物育成の抑制についての開示はない。
However, in the conventional method, it is difficult to achieve both the flavor development of the obtained low fat spread and the suppression of microbial growth, and the production method thereof is not always simple.
In Patent Document 1, a low-fat spread is prepared by using any one or more of oxidized starch and hydroxypropyl starch and gelatin to evaluate flavor development and microbial growth. The focus is on the water phase, and there is no disclosure of technology regarding the oil phase. Furthermore, the oil phase content, saturated fatty acid content has never been related to the electrical conductivity of the physical properties, and the expression of flavor can be achieved by setting the oil phase content, saturated fatty acid content, and electrical conductivity value to specific ranges. It has not been known that coexistence of suppression of microbial growth is achieved. The electrical conductivity is an index of the degree of de-emulsification (the state in which the emulsified state is broken) of the spread (water-in-oil emulsion composition), and in Patent Documents 2 to 5, the electrical conductivity is controlled for microorganism growth and flavor development. It is used as an indicator. In Patent Documents 2 to 4, the electrical conductivity of the spread itself is measured at 10 ° C. or 15 ° C. as an index of suppression of microbial growth and phase inversion, and the lower the value, the better. Moreover, there is no disclosure about flavor expression. Patent Document 5 measures the electrical conductivity of a spread added to water as an indicator of flavor development by measuring the mouth temperature, and the higher the value, the more desirable. There is no disclosure about suppression of microbial growth.
本発明の目的は、風味発現性が良好であり、微生物育成が抑制された油中水型乳化組成物、またはその製造方法が簡便な油中水型乳化組成物を提供することにある。 An object of the present invention is to provide a water-in-oil emulsion composition that exhibits good flavor development and suppresses microbial growth, or a water-in-oil emulsion composition that is simple to produce.
本発明者らは前記課題を解決すべく鋭意研究を進めた結果、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下とすることにより前記課題を解決することを見出した。すなわち、本発明は以下の通りである。
（１）脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下である油中水型乳化組成物。
（２）さらに油中水型乳化組成物中のトランス脂肪酸が０．１重量％以上３．５重量％未満であることを特徴とする上記（１）に記載の油中水型乳化組成物。
（３）さらに加工デンプンを含有することを特徴とする上記（１）または（２）に記載の油中水型乳化組成物。
（４）前記加工デンプンが酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上を含有することを特徴とする上記（１）〜（３）のいずれかに記載の油中水型乳化組成物。
（５）前記加工デンプンを０．１重量％以上３０重量％以下含有することを特徴とする上記（４）に記載の油中水型乳化組成物。
As a result of diligent research to solve the above-mentioned problems, the present inventors have found that the saturated fatty acid in the fatty acid composition is 1% by weight to 15% by weight and the electrical conductivity in the vicinity of 36 ° C. is 0.05 mS / m after 35 minutes. It has been found that the above-mentioned problems can be solved by setting the ratio to 1.0 mS / m or less. That is, the present invention is as follows.
(1) Oil characterized in that the saturated fatty acid in the fatty acid composition is 1% by weight to 15% by weight and the electrical conductivity in the vicinity of 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less after 35 minutes. A water-in-oil emulsion composition having a phase of 5 wt% or more and 35 wt% or less.
(2) The water-in-oil emulsion composition as described in (1) above, wherein the trans fatty acid in the water-in-oil emulsion composition is 0.1 wt% or more and less than 3.5 wt%.
(3) The water-in-oil emulsion composition as described in (1) or (2) above, further comprising modified starch.
(4) The water-in-oil emulsion composition according to any one of (1) to (3), wherein the modified starch contains one or more of oxidized starch and hydroxypropyl starch.
(5) The water-in-oil emulsion composition as described in (4) above, wherein the modified starch is contained in an amount of 0.1% by weight to 30% by weight.
本発明によれば、風味発現性が良好であり、微生物育成が抑制された油相５重量％以上３５重量％以下の油中水型乳化組成物を提供することができる。 According to the present invention, it is possible to provide a water-in-oil emulsified composition having an oil phase of 5 wt% or more and 35 wt% or less with good flavor expression and suppressed microbial growth.
以下、本発明の油中型乳化組成物について詳細に説明する。
本発明の油中水型乳化組成物は、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下である油中水型乳化組成物である。本発明における油中水型乳化組成物とは、油相が５重量％以上３５重量％以下の油中水型乳化組成物をいう。本発明の油中水型乳化組成物としては、油相が５重量％以上３５重量％以下であるいわゆる低脂肪マーガリン、低脂肪スプレッドや低脂肪食用油脂加工品を例示できるが、油相が該範囲に入る油中水型乳化組成物であれば特に限定されるものではない。
Hereinafter, the in-oil type emulsion composition of the present invention will be described in detail.
In the water-in-oil emulsion composition of the present invention, the saturated fatty acid in the fatty acid composition is from 1% by weight to 15% by weight and the electrical conductivity at around 36 ° C. is from 0.05 mS / m to 1.0 mS / m after 35 minutes. It is a water-in-oil emulsified composition having an oil phase of 5 wt% or more and 35 wt% or less. The water-in-oil emulsion composition in the present invention refers to a water-in-oil emulsion composition having an oil phase of 5% by weight to 35% by weight. Examples of the water-in-oil emulsion composition of the present invention include so-called low-fat margarine, low-fat spread and low-fat edible oil-fat products having an oil phase of 5 wt% to 35 wt%. There is no particular limitation as long as it is a water-in-oil emulsion composition that falls within the range.
本発明の油中水型乳化組成物に用いられる油脂原料は、通常のマーガリンやスプレッド等の油中水型乳化組成物の製造で用いられるものであれば特に限定されず、例えば、ナタネ油、大豆油、パーム油、コーン油、サフラワー油、ヤシ油、オリーブ油等の食用植物油脂、乳脂肪、魚油、牛脂、豚脂等の食用動物油脂および食用植物油脂や食用動物油脂の硬化油、極度硬化油、エステル交換油、分別油等の食用精製加工油脂のいずれでも、あるいはこのような油脂を組み合わせたものであっても使用することができる。
本発明における油相とは、油脂原料および油系原料をあわせたものである。
これらの油脂原料量により、油中水型乳化組成物の油相を５重量％以上３５重量％以下に調整することができる。５重量％未満であると油中水型が水中油型に転相してしまい、風味発現性および微生物育成抑制が劣り、３５重量％を超えると保存中に液状油がにじみ出すオイルオフが起こり、風味発現性が劣る。
The oil and fat raw material used in the water-in-oil emulsion composition of the present invention is not particularly limited as long as it is used in the production of an ordinary water-in-oil emulsion composition such as margarine or spread. For example, rapeseed oil, Edible vegetable oils such as soybean oil, palm oil, corn oil, safflower oil, coconut oil, olive oil, edible animal oils such as milk fat, fish oil, beef tallow, pork fat, etc. Any of edible refined processed fats and oils such as hydrogenated oil, transesterified oil, and fractionated oil, or a combination of such fats and oils can be used.
The oil phase in the present invention is a combination of fat and oil raw materials and oil-based raw materials.
The oil phase of the water-in-oil emulsion composition can be adjusted to 5% by weight or more and 35% by weight or less depending on the amount of these oil / fat raw materials. If it is less than 5% by weight, the water-in-oil type will be phase-inverted to the oil-in-water type, resulting in poor flavor development and microbial growth inhibition, and if it exceeds 35% by weight, oil-off will occur where liquid oil will ooze out during storage. , Flavor development is inferior.
油中水型乳化組成物における飽和脂肪酸の含有量は、消費者庁の栄養表示基準関連通知に記載の方法により測定することができる。
本発明による油中水型乳化組成物における脂肪酸組成中の飽和脂肪酸含有量は、１重量％以上１５重量％以下である。１５重量％を超えると全体的に硬くなって展延性、風味発現性に劣るという問題が生じやすくなる。１重量％未満であると液体となり、風味発現性に劣る。
The content of saturated fatty acid in the water-in-oil emulsion composition can be measured by the method described in the notice on nutrition labeling standards of the Consumer Affairs Agency.
The saturated fatty acid content in the fatty acid composition in the water-in-oil emulsion composition according to the present invention is 1% by weight or more and 15% by weight or less. If it exceeds 15% by weight, it becomes hard as a whole and the problem of poor spreadability and flavor development tends to occur. If it is less than 1% by weight, it becomes a liquid and has poor flavor expression.
図１に本発明における電気伝導度の測定装置の一例を示す。電気伝導度は、試料が直接電極に触れないよう２つの２００ｍＬ容量のビーカーをネットを挟んで連結させ、口中温度とほぼ同等の３６℃付近（例えば３５〜３７℃）の脱イオン水４００ｇに切り出した試料を１０ｇ添加して測定することができる。電気伝導度は、脱イオン水に添加された試料スプレッドの乳化が壊れた時に、水相に含有される塩分などの電解質が、脱イオン水に放出されることにより上昇する。
このような３６℃付近における電気伝導度は、試料を脱イオン水に添加してから３５分後において０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であり、０．１ｍＳ／ｍ以上０．７ｍＳ／ｍ以下がより好ましい。
FIG. 1 shows an example of a device for measuring electrical conductivity according to the present invention. The electrical conductivity is obtained by connecting two 200 mL capacity beakers across the net so that the sample does not directly touch the electrode, and cutting into 400 g of deionized water around 36 ° C. (for example, 35 to 37 ° C.), which is almost equal to the mouth temperature. 10 g of the prepared sample can be added and measured. The electrical conductivity is increased by releasing the electrolyte such as salt contained in the aqueous phase into the deionized water when the emulsification of the sample spread added to the deionized water is broken.
The electrical conductivity in the vicinity of 36 ° C. is from 0.05 mS / m to 1.0 mS / m and from 0.1 mS / m to 0.7 mS 35 minutes after adding the sample to deionized water. / M or less is more preferable.
油中水型乳化組成物におけるトランス脂肪酸は、ＡＯＣＳ Ｃｅ１ｈ−０５（アメリカ油化学会）の分析方法により測定することができる。
油中水型乳化組成物中のトランス脂肪酸含有量は、０．１重量％以上３．５重量％未満であり、０．１重量％以上３．０重量％以下がより好ましい。３．５重量％以上であるとややざらついた食感になることがあり、風味発現性がやや劣る場合がある。０．１重量％未満であると少量の油がにじむオイルオフが生じることがあり、風味発現性がやや劣る場合がある。
The trans fatty acid in the water-in-oil emulsion composition can be measured by the analysis method of AOCS Celh-05 (American Oil Chemical Society).
The trans fatty acid content in the water-in-oil emulsion composition is 0.1 wt% or more and less than 3.5 wt%, and more preferably 0.1 wt% or more and 3.0 wt% or less. If it is 3.5% by weight or more, the texture may be slightly rough, and the flavor expression may be slightly inferior. If it is less than 0.1% by weight, an oil-off in which a small amount of oil may bleed may occur, and the flavor expression may be slightly inferior.
本発明における加工デンプンとしては、食品添加物として許容されるものであればよく、例えば、アセチル化アジピン酸架橋デンプン、アセチル化酸化デンプン、アセチル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、リン酸架橋デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプンのいずれでも、あるいはこのような加工デンプンを組み合わせたものであっても使用することができる。
このような加工デンプンの配合量は、０．１重量％以上３０重量％以下が好ましい。０．１重量％未満であるとやや離水が生じることがあり、風味発現性にやや劣る場合があり、３０重量％を超えると少量の油がにじみ出すオイルオフが起こることがあり、風味発現性がやや劣る場合がある。
As the modified starch in the present invention, any starch that is acceptable as a food additive may be used. For example, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, starch octenyl succinate, starch acetate, Oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphate cross-linked starch, phosphorylated starch, phosphate monoesterified phosphate cross-linked starch, or a combination of such modified starches Can also be used.
The blending amount of such modified starch is preferably 0.1% by weight or more and 30% by weight or less. If it is less than 0.1% by weight, water separation may occur and the flavor development may be slightly inferior, and if it exceeds 30% by weight, a small amount of oil may ooze out, resulting in flavor development. May be slightly inferior.
本発明における酸化デンプンとしては、食品添加物として許容されるものであればよく、例えば、酸化度の低いものから高いものまで使用することができ、好ましくは低いものから中程度のものを使用することができるが特に限定されるものではない。 The oxidized starch in the present invention is acceptable as long as it is acceptable as a food additive. For example, it can be used from a low to a high degree of oxidation, preferably from a low to a medium level. However, it is not particularly limited.
本発明におけるヒドロキシプロピルデンプンとしては、食品添加物として許容されるものであればよく、例えば、エーテル化度の低いものから極めて高いものまで、更に酸処理で低粘度化したものを使用することができ、好ましくはエーテル化度の高いものから極めて高いものを使用することができるが、特に限定されるものではない。 The hydroxypropyl starch in the present invention may be any one that is acceptable as a food additive. For example, it is possible to use one having a low etherification degree to a very high degree, further reduced in viscosity by acid treatment. Preferably, those having a high degree of etherification and those having a very high degree of etherification can be used, but there is no particular limitation.
本発明においては、通常のマーガリンやスプレッド等の油中水型乳化組成物の製造で用いられる水系原料であれば特に限定されず、必要に応じて用いることができる。例えば、寒天、ゼラチン、ダイズ多糖類、発酵セルロース、デキストリン、アラビアガム、アルギン酸カリウム、アルギン酸カルシウム、アルギン酸ナトリウム、ガティガム、カードラン、カラギナン、カラヤガム、カルボキシメチルセルロースナトリウム、ローカストビーンガム、キサンタンガム、グァーガム、サイリウムシードガム、ジェランガム、タマリンドシードガム、タラガム、デキストラン、プルラン、ペクチン、さらに食物繊維でもある難消化性デキストリン、ポリデキストロース、イヌリン、小麦ファイバー、オート麦ファイバー、アップルファイバー、シトラスファイバーを使用することができる。 In this invention, if it is a water-based raw material used by manufacture of normal water-in-oil type emulsion compositions, such as a margarine and a spread, it will not specifically limit, It can use as needed. For example, agar, gelatin, soybean polysaccharide, fermented cellulose, dextrin, gum arabic, potassium alginate, calcium alginate, sodium alginate, gati gum, curdlan, carrageenan, caraya gum, sodium carboxymethylcellulose, locust bean gum, xanthan gum, guar gum, psyllium seed Gum, gellan gum, tamarind seed gum, tara gum, dextran, pullulan, pectin, and indigestible dextrin which is also a dietary fiber, polydextrose, inulin, wheat fiber, oat fiber, apple fiber, citrus fiber can be used.
本発明においては、乳化剤を含有させてもよく、水相や油相の両方または、どちらかに使用してもよい。乳化剤としては、食品添加物として許容されるものであればよく、例えば、キラヤ抽出物、グリセリン脂肪酸エステル（グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、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、グリセリン酢酸エステル）、酵素処理レシチン、酵素分解レシチン、植物性ステロール、植物レシチン、ショ糖脂肪酸エステル、ステアロイル乳酸カルシウム、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、分別レシチン、卵黄レシチン、ポリソルベート２０、ポリソルベート６０、ポリソルベート６５、およびポリソルベート８０を使用することができ、好ましくはグリセリン脂肪酸エステル、より好ましくはＨＬＢ５以下のグリセリン脂肪酸エステルとＨＬＢ２以下のポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）を組み合わせて使用することができるが特に限定されるものではない。
なお、通常のマーガリンやスプレッド等の油中水型乳化組成物の製造で用いられる油系原料を必要に応じて用いることができる。
In the present invention, an emulsifier may be contained, and it may be used in either or both of the aqueous phase and the oil phase. Any emulsifier may be used as long as it is acceptable as a food additive. For example, quinaya extract, glycerin fatty acid ester (glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin Diacetyltartaric acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin acetic acid ester), enzymatically treated lecithin, enzymatically decomposed lecithin, plant sterol, plant lecithin, sucrose fatty acid ester, stearoyl calcium lactate, sorbitan fatty acid ester, Propylene glycol fatty acid ester, fractionated lecithin, egg yolk lecithin, polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 8 Can be used, preferably glycerin fatty acid ester, more preferably HLB5 or less glycerin fatty acid ester and HLB2 or less polyglycerin condensed ricinoleic acid ester (PGPR) can be used in combination, but is not particularly limited Absent.
In addition, the oil-type raw material used by manufacture of normal water-in-oil type emulsion compositions, such as a margarine and a spread, can be used as needed.
次に、本発明の油中水型乳化組成物の製造について説明する。本発明の油中水型乳化組成物の製造における各処理工程は、公知の方法に従って行うことが出来る。例えば、まず油脂原料、油系原料等を用いて油相を調製した後、水系原料等を含有する水相を調製する。そして、先に調製した油相に水相を乳化、分散させて乳化物を得る。この乳化物を必要に応じて、定法により殺菌、急速冷却固化して練圧することにより油中水型乳化組成物を得ることができる。 Next, manufacture of the water-in-oil type emulsion composition of this invention is demonstrated. Each processing step in the production of the water-in-oil emulsion composition of the present invention can be performed according to a known method. For example, an oil phase is first prepared using an oil and fat raw material, an oil-based raw material, etc., and then an aqueous phase containing an aqueous raw material is prepared. Then, an aqueous phase is emulsified and dispersed in the previously prepared oil phase to obtain an emulsion. If necessary, this water-in-oil emulsion composition can be obtained by sterilizing, rapidly cooling, solidifying and kneading the emulsion by a conventional method.
以下、実施例により本発明をさらに詳細に説明するが、本発明はこれにより何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by this.
[実施例１]
表１に示す配合に従い油相が４重量％以上４５重量％以下、脂肪酸組成中の飽和脂肪酸が１３重量％、電気伝導度値が０．３５ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が１．５重量％、の低脂肪スプレッドを調製した。
[Example 1]
According to the formulation shown in Table 1, the oil phase is 4 wt% or more and 45 wt% or less, the saturated fatty acid in the fatty acid composition is 13 wt%, the electrical conductivity value is 0.35 mS / m, and the transformer in the water-in-oil emulsion composition A low fat spread with 1.5 wt% fatty acids was prepared.
油脂原料は、大豆油、ナタネ油、大豆硬化油（融点４１℃）を組み合わせて表１に示す油相量、飽和脂肪酸量、トランス脂肪酸量に調整し、これに油系原料（乳化剤およびβ‐カロチン）を添加し、６０℃に保持しながら撹拌し、乳化剤およびβ‐カロチンを溶解させて油相を調製した。次いで、６０〜８０℃の温水に水系原料を添加、混合して溶解して水相とした。油相に水相を撹拌しながら添加して乳化し、さらに香料を加えて混合した。得られた乳化物を９０℃まで昇温させ殺菌した後４０℃まで冷却し、コンビネーターを急冷可塑化機として用い、冷却勾配および回転数を調整して表１に示す電気伝導度に調整し、１５℃に冷却、練圧することによりスプレッド５種（実施例品１〜３、比較例品１、２）を得た。 The oil and fat raw materials are combined with soybean oil, rapeseed oil, and soybean hardened oil (melting point 41 ° C.) to adjust the oil phase amount, saturated fatty acid amount and trans fatty acid amount shown in Table 1, and to this, oil-based raw materials (emulsifier and β- Carotene) was added and stirred while maintaining at 60 ° C. to dissolve the emulsifier and β-carotene to prepare an oil phase. Next, an aqueous raw material was added to 60 to 80 ° C. warm water, mixed and dissolved to obtain an aqueous phase. The aqueous phase was added to the oil phase with stirring and emulsified, and a perfume was added and mixed. The obtained emulsion was heated to 90 ° C., sterilized and then cooled to 40 ° C., and the combinator was used as a quenching plasticizer to adjust the cooling gradient and rotation speed to the electrical conductivity shown in Table 1. By cooling to 15 ° C. and kneading, 5 types of spread (Example products 1 to 3, Comparative product 1 and 2) were obtained.
得られたスプレッドを容器に充填して５℃に保存した後、風味発現性および微生物育成について評価した。風味発現性については、官能評価の訓練を積んだ専門パネル１０名によって５点法で実施した。微生物育成は、表面にカビ培養液を散布したスプレッドを２５℃３０日間保存し、表面（８．５×１１ｃｍ）のカビ数を計測することにより実施した。結果は、次の評価基準に基づいて評価した。さらに、総合評価として上記指標を総合的に判断した結果を５点法で実施した。 The obtained spread was filled in a container and stored at 5 ° C., and then evaluated for flavor expression and microbial growth. The flavor expression was carried out by a five-point method by ten professional panels trained in sensory evaluation. Microorganism growth was carried out by storing a spread with a mold culture solution on the surface for 30 days at 25 ° C. and measuring the number of molds on the surface (8.5 × 11 cm). The results were evaluated based on the following evaluation criteria. Furthermore, the result which comprehensively judged the said parameter | index as comprehensive evaluation was implemented by the 5-point method.
（風味発現性）
５：風味の発現が良好である。
４：風味の発現がやや良好である。
３：風味の発現が普通である。
２：風味の発現がやや悪い。
１：風味の発現が悪い。
(Flavor development)
5: The expression of flavor is good.
4: The expression of flavor is slightly good.
3: The expression of flavor is normal.
2: The expression of flavor is slightly bad.
1: The expression of flavor is bad.
（微生物育成）
３：育成が抑制されている（表面のカビ数が０である）。
２：育成がやや抑制されている（表面のカビ数が５未満である）。
１：育成が抑制されない（表面のカビ数が５以上である）。
(Microorganism breeding)
3: Growth is suppressed (the number of molds on the surface is 0).
2: Growth is somewhat suppressed (the number of molds on the surface is less than 5).
1: Growth is not suppressed (the number of molds on the surface is 5 or more).
（総合評価）
５：油中水型乳化組成物として極めて好ましい。
４：油中水型乳化組成物として好ましい。
３：油中水型乳化組成物としてやや好ましい。
２：油中水型乳化組成物としてやや劣る。
１：油中水型乳化組成物として劣る。
(Comprehensive evaluation)
5: Very preferable as a water-in-oil emulsion composition.
4: Preferred as a water-in-oil emulsion composition.
3: Slightly preferred as a water-in-oil emulsion composition.
2: Slightly inferior as a water-in-oil emulsion composition.
1: Inferior as a water-in-oil emulsion composition.
結果を表２に示した。表２から明らかなように、実施例品１〜３は、風味発現性が良好で、微生物育成が抑制されていた。一方、実施例品より油相の含有量が低い比較例品１のスプレッドは転相してしまい、含有量が高い比較例品２はオイルオフを生じてしまい、風味発現性に劣っていた。 The results are shown in Table 2. As is clear from Table 2, Examples 1 to 3 had good flavor expression and suppressed microbial growth. On the other hand, the spread of Comparative Example Product 1 having a lower oil phase content than the Example Product was phase-inverted, and Comparative Example Product 2 having a higher content produced an oil-off and was inferior in flavor development.
[実施例２]
表３に示す配合に従い、油相が２０重量％、脂肪酸組成中の飽和脂肪酸が０．９重量％以上２５重量％以下、電気伝導度値が０．２ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が３．０重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 2]
According to the formulation shown in Table 3, the oil phase is 20% by weight, the saturated fatty acid in the fatty acid composition is 0.9% by weight to 25% by weight, the electrical conductivity value is 0.2 mS / m, and the water-in-oil emulsion composition A low-fat spread with 3.0% by weight of trans fatty acid was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表４に示した。表から明らかなように飽和脂肪酸１重量％以上１５重量％以下が良好であった。 The results are shown in Table 4. As is apparent from the table, 1% by weight to 15% by weight of saturated fatty acid was good.
[実施例３]
表５に示す配合に従い、油相が２５重量％、脂肪酸組成中の飽和脂肪酸が１５重量％、電気伝導度値が０．０４ｍＳ／ｍ以上１．１ｍＳ／ｍ以下、油中水型乳化組成物中のトランス脂肪酸が２．０重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 3]
According to the formulation shown in Table 5, the oil phase is 25% by weight, the saturated fatty acid in the fatty acid composition is 15% by weight, the electrical conductivity value is 0.04 mS / m to 1.1 mS / m, and the water-in-oil emulsion composition. A low fat spread with 2.0% by weight of trans fatty acid in it was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表６に示した。表から明らかなように、電気伝導度値が０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下、特に０．１ｍＳ／ｍ以上０．７ｍＳ／ｍ以下が良好であった。 The results are shown in Table 6. As is apparent from the table, the electrical conductivity value was 0.05 mS / m or more and 1.0 mS / m or less, particularly 0.1 mS / m or more and 0.7 mS / m or less.
[実施例４]
表７に示す配合に従い、油相が３４重量％、脂肪酸組成中の飽和脂肪酸が１２重量％、電気伝導度値が０．４ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が０．０５重量％以上３．５重量％以下の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 4]
According to the formulation shown in Table 7, the oil phase was 34% by weight, the saturated fatty acid in the fatty acid composition was 12% by weight, the electrical conductivity value was 0.4 mS / m, and the trans fatty acid in the water-in-oil emulsion composition was 0.00. A low fat spread of 05 wt% to 3.5 wt% was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表８に示した。表から明らかなように、トランス脂肪酸の配合量は、いずれの配合量も良好であり、０．１重量％以上３．４重量％以下がより良好であった。 The results are shown in Table 8. As is apparent from the table, the blending amount of trans fatty acid was good in all blending amounts, and 0.1 wt% or more and 3.4 wt% or less was better.
[実施例５]
表９に示す配合に従い、油相が２４重量％、脂肪酸組成中の飽和脂肪酸が１２．５重量％、電気伝導度値が０．１５ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が１．０重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 5]
According to the formulation shown in Table 9, the oil phase was 24% by weight, the saturated fatty acid in the fatty acid composition was 12.5% by weight, the electrical conductivity value was 0.15 mS / m, and the trans fatty acid in the water-in-oil emulsion composition was A 1.0 wt% low fat spread was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表１０に示した。表から明らかなように、いずれの水系原料を含む油中水型乳化組成物も良好であり、サイリウムシードガム０．３重量％、酸化デンプン０．０９重量％、３１．０重量％、ヒドロキシプロピルリン酸架橋デンプン５．０重量％がより良好、酸化デンプン０．１重量％以上３０．０重量％以下、ヒドロキシプロピルデンプン５．０重量％がさらに良好であった。 The results are shown in Table 10. As is apparent from the table, the water-in-oil emulsion composition containing any water-based raw material is good, psyllium seed gum 0.3% by weight, oxidized starch 0.09% by weight, 31.0% by weight, hydroxypropyl Phosphoric acid crosslinked starch 5.0% by weight was better, oxidized starch 0.1% to 30.0% by weight, and hydroxypropyl starch 5.0% by weight were even better.
本発明は、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下である油中水型乳化組成物に関し、本発明の油中水型乳化組成物は、風味発現性が良好であり、微生物育成が抑制され、また、その製造方法が簡便な油中水型乳化組成物であり、低脂肪マーガリン、低脂肪スプレッド、各種低脂肪食用油脂加工品として提供できる。 The present invention is characterized in that the saturated fatty acid in the fatty acid composition is 1% by weight to 15% by weight and the electrical conductivity in the vicinity of 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less after 35 minutes. Regarding the water-in-oil emulsion composition having an oil phase of 5 wt% or more and 35 wt% or less, the water-in-oil emulsion composition of the present invention has good flavor development, suppresses microbial growth, The production method is a simple water-in-oil emulsion composition, which can be provided as low-fat margarine, low-fat spread, and various low-fat edible oils and fats processed products.
Claims (5)
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| JP2000279089A (en) * | 1999-03-31 | 2000-10-10 | Snow Brand Milk Prod Co Ltd | Spread |
| JP2010029120A (en) * | 2008-07-30 | 2010-02-12 | Meiji Milk Prod Co Ltd | Margarine and spread, and method for producing the margarine and spread |
| JP2014195427A (en) * | 2013-03-29 | 2014-10-16 | 雪印メグミルク株式会社 | Water-in-oil type emulsion composition |
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| JP2000279089A (en) * | 1999-03-31 | 2000-10-10 | Snow Brand Milk Prod Co Ltd | Spread |
| JP2010029120A (en) * | 2008-07-30 | 2010-02-12 | Meiji Milk Prod Co Ltd | Margarine and spread, and method for producing the margarine and spread |
| JP2014195427A (en) * | 2013-03-29 | 2014-10-16 | 雪印メグミルク株式会社 | Water-in-oil type emulsion composition |
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