JP2704004B2 - Oil-in-water emulsion - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an oil-in-water emulsion which is excellent in emulsification safety and further has a rich fat feeling even in a low fat content. For more information, oil-in-water emulsion with excellent flavor, excellent safety and emulsification stability, rich fat feeling used for creams such as cream for coffee, whipped cream, ice cream, and various seasonings About things.

[Problems to be solved by conventional technology and invention]

In recent years, in response to diversifying consumer needs, emulsified foods having various functions such as flavor, nutrition, and simplicity have been developed for emulsified foods. With the diversification of emulsified foods, various techniques for emulsification have been studied. Among such technologies, regarding emulsifiers, research on natural emulsifiers with high safety has been actively promoted in view of increasing consumer interest in additives and the tendency toward natural products.

Typical natural emulsifiers include phospholipids such as soybean lecithin and egg yolk lecithin, but natural phospholipids, so-called lecithin, have an inferior emulsifying power as compared to other synthetic emulsifiers to obtain a uniform and stable emulsion. It is generally difficult to use lecithin alone in combination with other emulsifiers, and it is extremely rare to use lecithin alone. Under these circumstances, for the purpose of improving the effect of lecithin, which is a highly safe natural emulsifier, as an emulsifier, chemical or enzymatic methods such as hydrolysis, hydrogenation, hydroxylation, halogenation and sulfonation of lecithin are used. Various methods have been studied, such as improvement in the method, fractionation and concentration of specific components in lecithin, and formation of a complex with lecithin and other components, such as proteins and starch. No method has been found which can satisfy the emulsifying power and emulsion stability.

[Means for solving the problem]

Based on the situation as described above, the present inventors have used lecithin, which is a highly safe natural emulsifier, as a result of intensive research to obtain an oil-in-water emulsion having excellent stability and good flavor. The emulsification stability of an oil-in-water emulsion composed of an oil phase containing a specific amount of lecithin and diglyceride and an aqueous phase containing a specific amount or more of protein is dramatically improved. The present invention was completed by finding that the feeling was remarkably recognized.

That is, in the present invention, the weight ratio of the oil phase / water phase is 10/90 to 80/20, and 0.1 to 10% by weight of lecithin and 20 to 90% by weight of lecithin or 20 to 90% by weight based on the total amount of fats and oils in the oil phase. An oil-in-water emulsion having excellent emulsification stability, characterized by containing two or more kinds of diglycerides and containing 0.1% by weight or more of protein in an aqueous phase, and further having a rich fat feeling. It is.

 Hereinafter, the present invention will be described in detail.

The oil-in-water emulsion of the present invention is obtained by blending an oil phase comprising a fat or oil containing a specific amount of lecithin and diglyceride and an aqueous phase containing a specific amount or more of protein in a ratio of 10:90 to 80:20 (weight ratio). It is obtained by emulsification.

Lecithin used in the emulsion of the present invention is a phospholipid mixture composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like, and is typically lecithin obtained from soybean or egg yolk.

The amount of lecithin is based on the total amount of fats and oils in the oil phase.
It is 0.1 to 10% by weight, preferably 0.5 to 7% by weight. When the lecithin content in the total amount of fats and oils is less than 0.1% by weight, the effect of emulsification stabilization is small, and the object of the present invention cannot be achieved. The effect of emulsification stabilization gradually increases as the content of lecithin increases, but when the content is approximately 10% by weight based on the total amount of fats and oils, the effects are balanced and no further remarkable effects can be expected.

The amount of lecithin is the amount as an acetone-insoluble matter, and the acetone-insoluble matter conforms to the definition of lecithin described in the official Japanese standard for food additives and defines pure lecithin.

Next, the amount of diglyceride contained in the oil phase of the emulsion of the present invention is 20 to 90% by weight based on the total amount of fats and oils in the oil phase.
The content is preferably from 30 to 80% by weight, and as the amount of diglyceride increases, the stability and rich fat feeling of the emulsion increase. No further effect can be expected even if it exceeds.

The diglyceride used in the emulsion of the present invention is desirably present in a liquid state in the oil phase under the conditions of storage and use temperature of the emulsion, and contains 8 or more carbon atoms containing unsaturated fatty acid residues at 70% by weight or more of the total fatty acid residues. ~ 24, preferably 16-22 carbon atoms
One or more diglycerides composed of the following fatty acid residues are preferred. These diglycerides are preferably derived from oils and fats having a high unsaturated fatty acid content, such as rapeseed oil, corn oil and soybean oil, as starting materials.

Fats and oils used in the emulsion of the present invention are rapeseed oil, corn oil,
Soybean oil, olive oil, cottonseed oil, palm oil, rice oil, sunflower oil, vegetable oils such as sesame oil, beef tallow, lard, milk fat, animal oils such as fish oil, or fractionated oil of these animal and vegetable oils, randomized oil, Hydrogenated oil, transesterified one or more fats and oils selected from transesterified oils and glycerin, or a fat or oil with an increased diglyceride content by esterification reaction of fatty acids and glycerin derived from these fats or oils alone or It is obtained by mixing with the above fats and oils. The transesterification reaction or esterification reaction may be either a high temperature or / and alkali metal, alkaline earth metal compound catalyzed chemical reaction, or enzyme reaction,
Excess monoglyceride formed by the reaction can be removed by a molecular distillation method / chromatogram method.

In addition, additives and additives such as a flavor, a flavor, a colorant, an emulsifier, and a stabilizer can be added to the oil phase of the emulsion of the present invention according to the purpose.

The ratio of the aqueous phase of the emulsion of the present invention is 20 to 90% by weight in the emulsion, that is, the ratio by weight of the oil phase / aqueous phase is 10/90 to 80/20. Protein, milk protein, soybean protein, protein such as wheat protein, complex protein and one or two or more proteins selected from degradation products of these proteins.
1% by weight or more, preferably 0.5 to 30% by weight. If the protein content is less than 0.1% by weight in the aqueous phase, phase inversion or separation of the oil phase / aqueous phase occurs during the emulsification operation, and it is difficult to prepare an oil-in-water emulsion.

In the aqueous phase of the emulsion of the present invention, emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester and polyglycerin fatty acid ester, and gum arabic, xanthan gum, carrageenan, locust bean gum, tamarind gum, starch for the purpose of enhancing emulsion stability , One or two or more high molecular polysaccharides such as pregelatinized starch and pectin. Furthermore, various additives and additives such as seasonings such as salt, sugar, vinegar and spices, flavors and coloring agents can be added to the aqueous phase of the emulsion of the present invention, depending on the purpose.

〔The invention's effect〕

The oil-in-water emulsion of the present invention is characterized in that, in an oil-in-water emulsion using lecithin as an emulsifier, a fat or oil containing a specific amount of diglyceride as an oil phase component and a protein as a component of an aqueous phase can be used to stabilize the emulsion. Dramatically improve the nature,
In addition, it increases rich fat feeling, and furthermore, in the oil-in-water emulsion of the present invention, the production of the emulsion is extremely reduced since lecithin is not improved by a chemical or enzymatic method and natural lecithin is used. It is easy and very suitable and useful as a food emulsion.

〔Example〕

Hereinafter, the effects of the emulsion of the present invention will be specifically described with reference examples, examples, and comparative examples, but the present invention is not limited to these examples.

Reference Example (Preparation of oil / fat sample) 75 parts by weight of oilseed rapeseed oil and 25 parts by weight of glycerin were mixed, and 0.1 part by weight of calcium hydroxide was added thereto. After transesterification by a conventional method, monoglyceride was obtained by a molecular distillation method. And further purified by a conventional method to obtain a transesterified oil. The glyceride composition of this transesterified oil is 19.4% for triglyceride, 79.6% for diglyceride,
Monoglyceride was 1.0%.

Next, the transesterified oil and rapeseed white oil were blended in the proportions shown in Table 1 to prepare oils and fat samples (1), (2), and (3). Table 1 shows the glyceride compositions of these fat samples and rapeseed white oil.

Example 1 A soybean lecithin (acetone-insoluble matter 95.9%) was added to a fat sample (1).
30% by weight of an oil phase in which 0.5%, 1.0, 5.0 or 10% by weight (variable amount) was blended and dissolved in an oil sample, and added to 70 parts by weight of an aqueous solution (aqueous phase) containing 0.5% by weight of ovalbumin.
The mixture was emulsified with a homomixer to prepare an oil-in-water emulsion.

The prepared emulsion was transferred to a graduated test tube at 20 ° C and
After standing at 50 ° C. for 24 hours, the emulsification stability was evaluated by measuring the ratio of the emulsified layer to the total solution layer. Table 2 shows the results.

Example 2 An oil-in-water emulsion was prepared in the same manner as in Example 1 except that the fat sample (2) was used in place of the fat sample (1), and the emulsion stability was evaluated.

 Table 2 shows the results.

Comparative Example 1 An oil-in-water emulsion was prepared in the same manner as in Example 1 except that the fat sample (3) was used instead of the fat sample (1), and the emulsion stability was evaluated.

 Table 2 shows the results.

Comparative Example 2 An oil-in-water emulsion was prepared according to Example 1 except that rapeseed white oil was used instead of the oil sample (1) in Example 1, and the emulsion stability was evaluated.

 Table 2 shows the results.

(Note) 1) Oil phase / aqueous phase; 30/70 (weight ratio) aqueous phase; 0.5% by weight aqueous solution of egg white albumin 2) Emulsion stability: The prepared emulsion is left at 20 ° C and 50 ° C for 24 hours. Ratio of emulsified layer to total solution layer after (volume%)
Indicated by

Example 3 Soybean lecithin (acetone-insoluble matter 95.9%) was added to the oil sample (1).
%) Of 0.5%, 1.0%, 5.0% or 10% by weight (variable amount) of the oil sample was added to 50 parts by weight of an aqueous solution (aqueous phase) containing 5% by weight of sodium caseinate. The mixture was emulsified with a homomixer to prepare an oil-in-water emulsion.

Emulsion stability of the prepared emulsion was evaluated in the same manner as in Example 1. The results are shown in Table-3.

Example 4 An oil-in-water emulsion was prepared according to Example 3 except that the oil sample (2) was used instead of the oil sample (1) in Example 3, and the emulsion stability was evaluated.

 The results are shown in Table-3.

Comparative Example 3 An oil-in-water emulsion was prepared in the same manner as in Example 3 except that the fat sample (3) was used instead of the fat sample (1), and the emulsion stability was evaluated.

 The results are shown in Table-3.

Comparative Example 4 An oil-in-water emulsion was prepared in the same manner as in Example 3 except that rapeseed white oil was used instead of the oil sample (1), and the emulsion stability was evaluated.

 The results are shown in Table-3.

Claims (3)

(57) [Claims] An oil phase / aqueous phase having a weight ratio of 10/90 to 80/20, wherein 0.1 to 10% by weight of lecithin and 20 to 90% by weight based on the total amount of fats and oils in the oil phase or An oil-in-water emulsion containing two or more diglycerides and containing 0.1% by weight or more of protein in an aqueous phase. 2. The oil-in-water emulsion according to claim 1, wherein the diglyceride is a diglyceride composed of fatty acid residues having 8 to 24 carbon atoms containing at least 70% by weight of the total fatty acid residues of unsaturated fatty acid residues. Stuff. 3. The oil-in-water emulsion according to claim 1, wherein the protein is one or two or more proteins selected from egg protein, milk protein, soy protein, wheat protein, and degradation products of these proteins.