JP2624694B2 - Edible water-in-oil type emulsified fat composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a water-in-edible oil-type emulsified oil / fat composition which does not generate a return odor.

[Conventional technology and its problems]

A so-called margarine, which is a water-in-oil emulsified oil / fat composition using fish oil, soybean oil or whale oil, or a processed oil or fat of these oils or fats, produces a return odor peculiar to these oils or fats when stored for a long period of time. It has been conventionally said that this return odor is closely related to the rancidity of fats and oils.
There is no clear correlation between the value of V and the result of the sensory test for the return odor of the fats and oils, and the components, composition, and mechanism of generation of the return odor are not clear because they are too complicated. Until now, in order to prevent return odor, similar to the prevention of rancidity of ordinary fats and oils, various antioxidants, antioxidants, antioxidant synergists, etc. are added in combination or their blending amounts are adjusted. Addition methods have been adopted, but these methods are measures for preventing rancidity of fats and oils, and have not been sufficiently effective in preventing return odor.

Accordingly, an object of the present invention is to improve the stability of oils and fats against rancidity, and to separate fish oil, soybean oil or whale oil, or a water-in-oil type emulsified oil or fat composition which does not generate a return odor even when blended oils and fats are used. To provide things.

[Means for solving the problem]

The present inventors have conducted intensive studies and have found that, even in fish oil, soybean oil or whale oil, or even a water-in-oil type emulsified oil / fat composition containing a processed oil of these oils / fats, various protein-containing foods are blended for emulsification stability. It has been found that the oils and fats do not generate the return odor peculiar to the above fats and oils. However, since the water-in-oil type emulsified fat / oil composition containing the protein-containing food contains protein, there is a fear that mold and bacteria may occur, and that kogation may occur during heating and cooking. For this reason, applications are limited. Therefore, the present inventors have searched for a substance having the same action as protein, based on the presumption that the action of preventing return odor of protein may be due to the action of capturing the odor component of return odor. It has been found that sodium pyrophosphate, anhydrous sodium pyrophosphate and sodium tripolyphosphate have an effect of preventing return odor, and there is no fear that mold or bacteria may be generated or kogation may be generated during heating and cooking.

The present invention has been made based on the above findings, fish oil,
In a water-in-oil emulsified fat / oil composition containing soybean oil or whale oil, or a processed fat / oil of these fats / oils, one or two kinds selected from the group consisting of crystalline sodium pyrophosphate, anhydrous sodium pyrophosphate and sodium tripolyphosphate The present invention provides a water-in-edible oil-type emulsified oil / fat composition in which the above-mentioned condensed phosphate is added in an amount of 0.01 to 0.50% by weight based on the whole system and contains no protein-containing food.

Hereinafter, the water-in-edible oil type emulsified fat / oil composition of the present invention will be described in detail.

Crystalline sodium pyrophosphate, anhydrous sodium pyrophosphate and sodium tripolyphosphate, which are the condensed phosphates used in the present invention, are respectively prepared by tetrasodium pyrophosphate (Japanese Food Additives Association) according to the Fifth Edition Food Additives Standard (Japan Food Additives Association). It is a food additive that is handled as crystals), tetrasodium pyrophosphate (anhydrous), and sodium polyphosphate.

The amount of the condensed phosphate is 0.01 to 0.50% by weight based on the whole system (water-in-edible oil-type emulsified fat / oil composition).

The oils and fats used in the present invention are fish oils, soybean oils, whale oils, and processed oils obtained by subjecting one or more of these oils to hydrogenation, fractionation and transesterification,
In addition to these oils and fats, palm oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, and other natural fats and oils, one of hydrogenation, fractionation and transesterification Alternatively, a processed oil or the like subjected to two or more kinds may be used. The type and hardness of the fat are appropriately selected.

The water-in-edible oil-type emulsified oil / fat composition of the present invention does not contain protein-containing foods, and such protein-containing foods include raw milk, skim milk powder, whole milk powder, raw cream, buttermilk powder, egg yolk, Examples include egg white, soy protein, sodium caseinate, calcium caseinate, rennet casein, lactalbumin and the like.

In the present invention, an emulsifier is used to emulsify and disperse the aqueous phase in fats and oils. As such an emulsifier, any edible emulsifier that is usually used in water-in-oil type emulsification can be used.For example, saturated fatty acid monoglyceride, unsaturated fatty acid monoglyceride, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, various Examples include esters of organic acids and fatty acid monoglycerides, various polyglycerin fatty acid esters, and propylene glycol fatty acid esters. Usually, the amount of the emulsifier added is preferably about 0.01 to 3% by weight.

In the present invention, if necessary, salt, potassium chloride, flavors, spices, saccharides, sweeteners, vitamins, antioxidants, antioxidant synergists, phosphates, etc. are optional as long as the object of the present invention is not impaired. Can be added.

The water-in-edible oil-type emulsified oil / fat composition of the present invention is produced, for example, as follows.

An aqueous phase is obtained by dissolving a water-soluble substance such as a condensed phosphate, a hydrophilic emulsifier, and, if necessary, salt in water. Separately,
The oil phase is obtained by dissolving a lipophilic emulsifier and, if necessary, an oil-soluble substance such as β-carotene in a heated oily fat. W / O type (water-in-oil type) by adding the above aqueous phase to the above oil phase
And then quenched and plasticized using a closed type quenched plasticizing apparatus (such as a votator) to obtain a water-in-edible oil-type emulsified fat / oil composition of the present invention.

〔Example〕

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

Examples 1 to 6 and Comparative Examples 1 to 4 The composition (composition unit:% by weight) described in Table 1 below.
Heat, dissolve and mix the oil phase to 50-60 ° C according to the above, add the dissolved and mixed aqueous phase, and add it to W / O type (water-in-oil type)
To emulsify. Next, the mixture was quenched and plasticized using a closed quenching plasticizer (votator or the like) to obtain a water-in-oil-in-oil type emulsified fat / oil composition. The following property tests were performed on each of the obtained edible water-in-oil type emulsified fats and oils compositions. The results are shown in Table 1 below.

Property test (1) Return odor Edible water-in-oil type emulsified oil / fat composition was placed in a petri dish (diameter 11 cm,
50g in 2cm height and stored in a thermostat at 25 ℃ for 3 months,
The returned odor was evaluated organoleptically.

○ ・ ・ No return odor, △ ・ ・ There is a slight return odor, × ・ ・ There is a return odor (2) Presence or absence of mold Preservation of edible oil-in-water type emulsified oil at 20 ° C Observed 50 days after production.

○ ············································································································································ (3) Whether about 10g of edible oil-in-water type emulsified oil or fat composition is placed on a frying pan and heated over a direct fire to generate kogation Was observed.

・ ··· No kogation, × ·· Kogation generated The following is clear from the results shown in Table 1 below.

Water-in-edible oil type emulsified oil / fat composition of the present invention (Examples 1 to 3)
In each of 6), no return odor was generated, and no mold or kogation during cooking was generated.

On the other hand, a water-in-edible oil type emulsified oil / fat composition containing only α-tocopherol as an antioxidant (Comparative Example 1)
Returned odor.

Further, the edible water-in-oil type emulsified oil / fat composition containing skim milk powder (Comparative Example 2) was stable against returned odor, but had a problem in long-term storage due to generation of mold and heat. During cooking, kogation occurs, which limits the range of use.

The water-in-edible oil-type emulsified oil / fat composition containing ascorbic acid stearate (Comparative Example 3), which shows an excellent effect as an antioxidant synergist, slightly returned and generated an odor.

In addition, the water-in-edible oil-type emulsified oil / fat composition containing the licorice extract as a natural antioxidant (Comparative Example 4) generated a return odor.

(Effect of the Invention) The edible water-in-oil type emulsified fat composition of the present invention contains fish oil, soybean oil or whale oil, or despite processing oils of these fats and oils, does not generate a return odor, In addition, there is no fear that mold or bacteria may be generated or kogation may be generated during heating and cooking.

Claims (1)

(57) [Claims] 1. A water-in-oil emulsified oil / fat composition containing fish oil, soybean oil or whale oil, or a processed oil of these oils, selected from the group consisting of crystalline sodium pyrophosphate, anhydrous sodium pyrophosphate and sodium tripolyphosphate. One or two or more condensed phosphates
A water-in-edible oil-type emulsified oil / fat composition which is added in an amount of 0.01 to 0.50% by weight and contains no protein-containing food.