JP2510651B2 - Water-in-oil type emulsion oil composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a water-in-oil type emulsion oil / fat composition. More specifically, the present invention relates to a water-in-oil emulsion oil / fat composition obtained by mixing and emulsifying an edible oil / fat composition (oil phase) containing a specific amount of diglyceride and lecithin and an aqueous phase.

[Conventional technology and problems]

Water-in-oil type emulsified oil and fat composition, particularly high water content, in so-called high-moisture water-in-oil type emulsified oil and fat composition, the emulsified state becomes unstable because the ratio of the water phase increases, during the production process, Separation of the water phase and the oil phase in the pre-emulsification stage in the mixing tank of the water phase and the oil phase, and further, phase conversion from the water-in-oil type to the oil-in-water type is likely to occur.

Furthermore, the emulsified oil and fat composition causes leaching of water and oil-off during storage, and when bulk handling is performed, destruction of emulsification and accompanying separation of an aqueous phase, spoilage, etc. occur. In addition, it cannot be satisfactorily applied to various uses.

As a solution to such a drawback, it has been conventionally proposed to use various emulsifiers, for example, HLB1 to
4 sucrose fatty acid ester (Japanese Patent Publication No. 56-10014)
And glycerin fatty acid ester (US Pat. No. 3,889,005), or a method of using a polyglycerin fatty acid ester and a saturated fatty acid ester having 12 or more carbon atoms in combination (JP-A-58-170432).

However, even if these emulsifiers are used, the above-mentioned drawbacks found in the water-in-oil type water-in-oil emulsified oil and fat composition cannot be sufficiently eliminated. That is, when the sucrose fatty acid ester of HLB1 to 4 or glycerin fatty acid ester described above is used, a high water-in-oil water-in-water emulsion composition is produced, but the obtained product is stored at room temperature or lower, It has poor stability over time, causing water to seep out and disrupt the emulsification and the accompanying separation of the aqueous phase when spreading.

Further, among polyglycerin fatty acid esters, particularly those using polyglycerin condensed ricinoleic acid ester, which is excellent in emulsion stability, have a poor shape retention property and oil-off because the product has a soft and paste-like structure. Is likely to occur. In addition, when stored at low temperatures, the stability over time is poor and the aqueous phase separates.

As a result of conducting various studies on a method of solving such problems and obtaining a water-in-oil type emulsified oil / fat composition which is stable over time and has good shape retention, the present inventors first found that diglyceride in a specific amount. A water-in-oil type emulsified oil / fat composition obtained by mixing and emulsifying an edible oil / fat composition (oil phase) containing it and an aqueous phase having water as a substrate is not found in conventional products in terms of stability and shape retention. It was found that it has excellent performance. However, it has been recognized that the water-in-oil type emulsified oil / fat composition obtained by using the diglyceride-containing material alone cannot retain sufficient stability and shape retention during storage at high temperature.

[Means for solving problems]

The present inventors, assuming the excellent water-in-oil emulsifying ability not found in conventional fats and oils of fats and oils compositions containing a specific amount of diglyceride, as a result of further research, containing a specific amount of diglyceride and lecithin By using the edible oil / fat composition as an oil phase, it is possible to obtain a water-in-oil emulsion oil / fat composition having sufficient performance even in long-term stability and stability at high temperature, and complete the present invention. Came to do.

That is, the present invention is based on the total amount of fats and oils, 1 type or 2 types.
An edible oil and fat composition (oil phase) containing 30 to 99.5% by weight of diglyceride of at least one species and 0.1% by weight or more of lecithin,
The present invention relates to a water-in-oil type emulsified oil / fat composition obtained by mixing and emulsifying an aqueous phase having water as a substrate.

The diglyceride used in the present invention preferably has a rising melting point of less than 20 ° C, more preferably -20 to 15 ° C, and most preferably -5 to 15 ° C. The content of diglyceride is 30 to 99.5% by weight based on the total amount of fats and oils.

Further, as the fatty acid constituting the diglyceride, an unsaturated fatty acid having 16 to 22 carbon atoms is preferable, and the content thereof is 70 based on the fatty acid residue of diglyceride.
It is preferably not less than 80% by weight, more preferably not less than 80% by weight. Among them, it is preferable to use diunsaturated diglyceride. More preferably, it is dicis unsaturated diglyceride, and the content thereof is preferably 50% by weight or more, more preferably 70% by weight or more, based on diglyceride.

If the diglyceride content in the edible oil / fat composition used as the oil phase is less than 30% by weight, the effect of stabilizing the emulsification is weak, and especially the long-term storage and the leaching of water at high temperature, the separation of the water phase, the oil off, etc. Cause

Diglyceride-containing edible oils and fats that can be used in the present invention are ordinary vegetable oils and fats such as safflower oil, olive oil, cottonseed oil, rapeseed oil, coconut oil, palm kernel oil, palm oil, soybean oil, corn oil, or animal oils and fats such as lard. , Beef tallow, fish oil, milk fat, or fractionated oils of these animal and vegetable oils and fats,
Whether the mixture of one or more kinds of fats and oils selected from transesterified oil, randomized oil and hardened oil and glycerin is transesterified in the presence of a hydroxide of an alkali metal and / or an alkaline earth metal Alternatively, it can be obtained by esterifying a mixture of fatty acid and glycerin.

In order to increase the diglyceride content in the obtained diglyceride-containing material, treatment by molecular distillation method or silicic acid column chromatography method is suitable, and conversely, in order to decrease the diglyceride content, 1% of the above-mentioned raw material oil and fat is used. It may be mixed with at least one seed.

When monoglyceride exceeds 10% by weight based on the total amount of fats and oils, it exhibits a gel structure which is considered to be due to the interaction between monoglyceride and water. Therefore, the storage stability of the water-in-oil emulsion, especially during storage at low temperature, Formation of gel particles and inhomogeneity of the texture occur, which is not preferable.

Therefore, the excess monoglyceride formed in the diglyceride-containing material is preferably removed by the molecular distillation method or the chromatography method as much as possible, and the content thereof is more preferably 0 to 5% by weight.

The lecithin used in the present invention is a phospholipid mixture consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk is typical. Is.

The content of lecithin is 0.1% by weight based on the total amount of fat and oil.
The above is preferably 0.5 to 20% by weight.

The blending amount of lecithin is an amount as an acetone insoluble component, and the acetone insoluble component defines a pure lecithin component and is in accordance with the regulation of the lecithin component described in the official standard for food additives.

The water-in-oil type emulsified oil and fat composition of the present invention has a dairy product, an inorganic salt, a saccharide, as an auxiliary component of an aqueous phase or an oil phase, depending on the purpose.
High molecular polysaccharides, flavoring agents, acids, flavoring agents and the like can be included.

Of these, high molecular polysaccharides are particularly effective in further improving the emulsion stability at high temperatures. Specific examples of the polymeric polysaccharide include gum arabic, carrageenan, locust bean gum, xanthan gum, guar gum, tamarind seed polysaccharide, taracant gum, dextrin, pregelatinized starch, starch, carboxymethyl cellulose, methyl cellulose, sodium alginate, pectin and the like. To be

The water phase constituting the water-in-oil type emulsified oil / fat composition of the present invention having water as a substrate may be only water. Further, as described above, it may be in the form of an aqueous liquid containing ingredients such as dairy products (eg milk protein), flavoring agents, flavoring agents and the like.

When the water-in-oil type emulsified oil / fat composition of the present invention is produced, the mixing ratio of the oil phase and the water phase can be set as follows.

That is, the amount of diglyceride is 30 to 9 based on the total amount of fats and oils.
The weight ratio of the water phase having water as a substrate to the edible oil / fat composition (oil phase) containing 9.5% by weight and 0.1% by weight or more of lecithin is such that the former (oil phase) 1 to the latter (water phase) 0.25-9. It can be mixed and emulsified in a ratio.

〔The invention's effect〕

The water-in-oil emulsion oil / fat composition of the present invention uses an edible oil / fat composition containing a specific amount of diglyceride and lecithin as an oil phase component, so that the water phase / oil phase = 0.25 or more (specifically 0.25 to 9). It dramatically improves the high temperature resistance of a water-in-oil emulsion having a high water content, and the leaching out of water, which conventionally occurs in a water-in-oil emulsion composition with a high water content,
It is possible to satisfactorily eliminate defects such as oil off and deterioration of shape retention.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

The parts and% in the examples are by weight unless otherwise specified.

Examples 1 to 4 and Comparative Examples 1 to 3 75 parts of rapeseed oil and 25 parts of glycerin were mixed, 0.1 part of calcium hydroxide was added to conduct an ester exchange reaction, and then monoglyceride was removed as much as possible by a molecular distillation method. Then, an oil / fat composition having a diglyceride content of about 70% was obtained (oil / fat composition No. 6 in Table 1).

High-purity soybean lecithin (acetone-insoluble matter)
95% or more) 0.1, 0.5, 1.0, 3.0, 5.0 or 10.0
%, And dissolved to prepare 30 parts of a uniform oil phase.

On the other hand, 65.8 parts of water, 2 parts of salt, 0.2 of milk flavor
And 2 parts of arabic gum were dissolved to prepare an aqueous phase. Then, both the oil phase and the water phase are set to 40 ° C., and the emulsion is stirred and emulsified while gradually adding the water phase to the oil phase, and the obtained emulsion is sterilized and then rapidly cooled to obtain a water-in-oil emulsified oil / fat composition. It was

Next, the above oil / fat composition (oil / fat composition No. 6 in Table 1) is treated with a silicic acid column and rapeseed oil is added again to obtain an oil / fat composition having various diglyceride contents (oil / fat composition No. 1 to 1 in Table 1).
5 and No. 7) were obtained.

The high-purity soybean lecithin was added to the oils and fats prepared by using the oil and fat compositions having various diglyceride contents (oil and fat compositions Nos. 1 to 7 in Table 1) thus obtained so as to be 1% of the total oil and fat content. And dissolved, and water-in-oil type emulsified oil and fat compositions (Examples 1 to 4 and Comparative Examples 1 to 1 in Table 1) were added and dissolved.
3) was prepared.

Next, the stability of these water-in-oil emulsion oil and fat compositions was evaluated by the following method.

Stability at high temperature-1 Put 10g of each emulsion into a centrifuge tube with a 10ml scale,
The amount of water separation was measured after heating for 0 minutes and centrifugation at 3,000 rpm for 5 minutes.

 The results of the evaluation are shown in FIGS. 1 and 2.

High temperature stability-2 In the above oil / fat composition (oil / fat composition No. 6 in Table 1), high-purity soybean lecithin (acetone insoluble content: 95% or more), glycerin monostearate, sucrose fatty acid ester (manufactured by Ryoto Co., Ltd.) , SEO-070) or sorbitan tristearate was added and dissolved so as to be 5% by weight in the total oil and fat, and a water-in-oil emulsion oil / fat composition was prepared in the same manner as described above.

Put 10g of each emulsion into a centrifuge tube with a 10ml graduated volume, and keep at 80 ℃.
After heating for 1 hour, the presence or absence of water separation was evaluated after 1 hour, 2 hours, and 24 hours. The evaluation results are shown in Table 2.

In addition, "separation of water phase (%)" in FIG. 1 means the emulsion of Example 3 of the present invention [diglyceride-containing oil and fat composition N in Table 1]
o.6 and lecithin (lecithin content varied)
An oil phase consisting of and an aqueous phase, and the weight ratio of the aqueous phase to the oil phase is
The amount of water separation (g) when heated to 80 ° C for 20 minutes and then centrifuged at 3,000 rpm for 5 minutes
Of the emulsions to the total amount of the aqueous phase in the emulsion, "separation (%) of the aqueous phase" in FIG. 2 is the emulsion of Comparative Examples 1 to 3 and Examples 1 to 4 of the present invention [No. .Emulsification of an oil phase comprising the oil composition of 1 to 7 and lecithin (1% by weight in the total amount of oil and fat) and an aqueous phase so that the weight ratio of the aqueous phase to the oil phase is 7: 3. After heating at 80 ° C for 20 minutes, 5 minutes at 3,000 rpm
The ratio of the amount of water separation (g) when centrifuged for a minute to the total amount of the aqueous phase in the emulsion is shown.

As shown in Table 1 and FIG. 2, when the diglyceride content is in the range of 30 to 99.5% by weight in the total amount of fats and oils, the high temperature resistance of the emulsion is remarkably improved. Furthermore, from Table 2, excellent stability at high temperature cannot be obtained except for lecithin.

As is clear from these examples, the water-in-oil emulsion oil / fat composition of the present invention has extremely good stability at high temperatures.

[Brief description of drawings]

FIG. 1 shows the emulsion of Example 3 (water-in-oil type emulsion oil composition).
2 is a graph showing the effect of lecithin content on high temperature stability, and FIG. 2 is a graph showing the effect of diglyceride content of emulsions of Comparative Examples 1 to 3 and Examples 1 to 4 on high temperature stability. is there. The smaller the% separation of the aqueous phase, the greater the high temperature stability.

Claims (2)

(57) [Claims] 1. A total of 30 to 99.5% by weight of diglyceride and 0.1 to 10% of lecithin based on the total amount of fats and oils.
A water-in-oil emulsified oil / fat composition obtained by mixing and emulsifying an edible oil / fat composition (oil phase) containing at least wt% and an aqueous phase having water as a substrate. 2. Water based on water for an edible oil / fat composition (oil phase) containing 30 to 99.5% by weight of diglyceride and 0.1% by weight or more of lecithin based on the total amount of oil and fat. The water-in-oil type emulsified oil / fat composition according to claim 1, wherein the weight ratio of the phase is 1 to the former (oil phase) and 0.25 to 9 for the latter (water phase).