JP2766429B2 - Method for producing fat / oil emulsion composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil / fat emulsified composition used for emulsified oil / fat foods such as chocolate, margarine and cream, and more particularly to an oil / fat phase (hereinafter abbreviated as F) such as hard butter and shortening. A phase containing water such as fruit juice or milk (hereinafter abbreviated as W) dispersed in the
A structure in which some of the fat crystals in F disperses stably, and a phase of solid powder such as sugar and milk powder (hereinafter abbreviated as S) dispersed in F is stabilized by some fat crystals in F. Or W and S dispersed in F
The present invention relates to a method for producing an oil / fat emulsified composition having a structure in which some of the oil / fat crystals in F independently and stably disperse, and having good workability and excellent texture and flavor. The term oil / fat emulsion composition in the present invention refers to a composition having a structure in which W and / or S are dispersed in F and a part of F is present as an oil / fat crystal.

[0002]

2. Description of the Related Art Various emulsifiers have been used to form and stabilize the emulsified structure of emulsified fats and oils foods such as chocolate, margarine and cream which have been widely known. . The main ones are lecithin, monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like, and depending on the emulsifying properties of the food, these emulsifiers are used. Most of these are used together.

For example, in recent years, chocolate containing water has been widely developed, but emulsification is unstable only with lecithin, which is an emulsifier originally used for chocolate to disperse water in chocolate, and the emulsification is unstable. However, problems such as an increase in viscosity at the time of production and deterioration of texture (roughness) may occur. For this purpose, polyglycerin fatty acid esters and sucrose fatty acid esters are used in combination with lecithin (Japanese Patent Application Laid-Open Nos. 60-27339 and 3-151831).

However, any method using any of the above emulsifiers does not have the emulsifying power necessary to stabilize the formation of a water-containing phase in chocolate, and therefore causes the above-mentioned problem of wet chocolate. In addition to lecithin, which is a normal chocolate emulsifier, in order to use another emulsifier having a stronger emulsifying power, emulsification inversion from W / O type to O / W type, which is the melting behavior of normal chocolate in the mouth. Is less likely to occur, and the flavor such as a feeling of melting in the mouth and wateriness is deteriorated. Further, the emulsifier used in these has a peculiar off-taste, and even if used in a small amount, the taste is attached.

Japanese Patent Application Laid-Open No. 57-115140 discloses that particles forming a "water / fatty type" emulsion composed of at least partially solidified fat are prepared in addition to the usual components of chocolate. , A heat-resistant chocolate composition that is dispersed and contained in a chocolate composition. However, when it is added to the melted chocolate even if it is partially solidified, the solid dissolves, and water and powder form a network structure, which has heat resistance, but has a disadvantage that the flavor is reduced.

Although margarine and cream do not need to have the same emulsification stability as the above-mentioned water-containing chocolate, emulsifiers such as lecithin, monoglycerin fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester are generally used alone or in combination. It is always used. These emulsified foods also have the above-mentioned problems, and there are few types of emulsifiers for stabilizing these emulsified W / O emulsions, and drastic solutions have been expected.

[0007]

Means for Solving the Problems In view of the above-mentioned situation, the present inventors have made further studies and found that W and / or S dispersed in F are partially affected by the action of some fat crystals in F. The present inventors have found a method for producing an oil / fat emulsified composition having a stabilized structure, good workability, and excellent texture and flavor, and have completed the present invention. That is, the present invention
During F were precipitated with 0.5 wt% or more of the fat crystals, W及Beauty
Oil emulsified composition in which S is mixed and stably dispersed
The purpose is to provide things.

[0008] In the present invention, when mixing the W及beauty S in F, it is important to deposit 0.5% by weight or more of the fat crystals in F. Further, as a method of mixing and dispersing both W and S in F, the following two methods can be cited. (1) Suspension with S dispersed in F and W in F
Is prepared by dispersing 0.5% by weight or more of fat and oil crystals of F in one or both of them, and then mixing the two to form an oil and fat emulsion composition (provided that water and solid
Body powder does not form a network structure) . (2) A suspension in which S is dispersed in F is prepared, the suspension is heated to a temperature of 40 ° C. or less, and W having a temperature lower than this temperature is mixed and dispersed in the suspension to obtain 0.5% by weight or more in F. to the fat crystallization
A method for producing a fat / oil emulsion composition .

According to the method of the present invention, W or fruit juice or milk dispersed in F such as hard butter or shortening is used.
However, a structure in which S such as sugar or milk powder dispersed in F is stably dispersed by some fat crystals in F, or a structure in which S such as sugar or milk powder dispersed in F is stably dispersed. Or a fat / oil emulsion composition having a structure in which W and S dispersed in F are independently and stably dispersed by a part of fat / oil crystals in F, and the fat / oil emulsion composition is produced It has good workability at the time, and has an unprecedented smooth and mouthfeel texture and freshness.

The most important feature of the present invention resides in that the action of the fat and oil crystals is used until the formation of the emulsified structure during the preparation of the emulsified composition and the stabilization of the emulsified structure over time. The emulsifying power due to the action of the fat and oil crystals in the present invention is significantly stronger than the emulsifying power of various emulsifiers conventionally used, so that the above-described problem of the water-containing chocolate can be completely solved by using the method of the present invention. Can be solved. Further, if the fat and oil crystals are adjusted to be melted at the body temperature in the mouth, an emulsification phase change occurs from the W / O type to the O / W type in the mouth, and the feeling of melting in the mouth and the freshness are strongly exhibited.

When the oil-and-fat emulsion composition prepared by the method of the present invention is observed with an optical microscope, the interface between W and S is coated with oil-and-fat crystals. it is conceivable that. In order to completely perform emulsion stabilization by the above-mentioned fat and oil crystals, the fat and oil crystals
It is necessary that the content is 0.5% by weight or more, and the average particle size of the fat and oil crystals is preferably 30 μm or less.

[0012] In F of the present invention, the effect is remarkably improved when an oil or fat crystal having a specific glyceride composition is used. That is, F preferably contains 5% by weight or more of diglycerides, and F preferably contains 5% by weight or more of triglycerides in which the total number of carbon atoms of the constituent fatty acid residues is 58 or more. Such a specific glyceride composition is particularly suitable for the emulsion stabilization by the above-mentioned fat and oil crystals.

In the method of the present invention, a small amount of an ordinary emulsifier such as lecithin, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, or sucrose fatty acid ester is used so as not to impair the effects of the present invention. They may be used in combination.

As described above, according to the production method of the present invention using the action of fat and oil crystals until the formation of the emulsion structure during the preparation of the emulsion composition and the stabilization of the emulsion structure over time, the conventional emulsifier It has good workability and excellent texture and flavor that are not found in emulsions using chocolate, chocolate, margarine,
An oil / fat emulsified composition suitable for emulsified oil / fat food such as cream can be obtained.

[0015]

EXAMPLES The effects of the present invention will be further clarified by showing examples and comparative examples below, but the present invention is not limited to only the following examples. All percentages and parts in the examples are on a weight basis.

Preparation Example of Diglyceride Sample Rapeseed oil-decomposed fatty acid (composition: palmitic acid: 4%, stearic acid: 2%, oleic acid: 60%, linoleic acid: 21
%, Linolenic acid: 12%) 500 parts of purified glycerin and 80 parts of Mucor-Mehi lipase preparation are mixed with
The mixture was stirred under reduced pressure at 8 ° C. for 8 hours to perform an esterification reaction.
After deoxidizing the product, 430 parts of an esterification reaction product was obtained.
400 parts of the reaction product was subjected to column chromatography with 2,000 parts of silica gel to obtain 315 parts of diglyceride (diglyceride content: 99.9%) (hereinafter abbreviated as diglyceride sample).

Preparation Example 1 of Triglyceride Sample 1 1000 parts of medium melting point of palm oil (iodine value 32) and 700 parts of commercially available stearic acid (purity: 98%) are dissolved in 4000 parts of n-hexane, and 50 parts of Rhizopus delemar lipase Was added, and the mixture was mixed and stirred in a closed vessel at 40 ° C. for 3 days to carry out a transesterification reaction. Thereafter, the enzyme was filtered off from the system, and the crude reaction product from which n-hexane had been removed was deacidified with a thin-film molecular distillation machine under the conditions of 200 ° C./0.05 TORR to obtain 900 parts of the reaction product. Then, the reaction product
800 parts were purified by column chromatography with 2,000 parts of silica gel to obtain 600 parts of triglyceride. Further, 400 parts of the triglyceride was dissolved in 2000 parts of n-hexane, and after crystallization fractionation, a medium melting point fraction (yield 62.5%) was obtained (hereinafter abbreviated as triglyceride sample-1).

Preparation Example 2 of Triglyceride Sample A transesterification reaction was carried out by adding 0.5 part of sodium methylate to 300 parts of rapeseed oil and 300 parts of completely hardened Hyersin rapeseed oil. The reaction product was washed with water and then subjected to column chromatography to obtain 500 parts of triglyceride. 400 parts of this triglyceride was dissolved in 2,000 parts of acetone, and after crystallization fractionation, a medium melting point fraction (48.5% yield) was obtained (hereinafter abbreviated as triglyceride sample-2).

Preparation Example 3 of Triglyceride Sample A transesterification reaction was carried out by adding 0.5 part of sodium methylate to 500 parts of rapeseed oil and 200 parts of palm oil. After the water washing treatment, trans-hydrogenation was performed by a conventional method. afterwards,
Column chromatography was performed to obtain 600 parts of triglyceride. 400 parts of this triglyceride was dissolved in 2,000 parts of acetone, and after crystallization fractionation, a medium melting point fraction (62% yield) was obtained (hereinafter abbreviated as triglyceride sample-3).

Preparation Examples of Compounded Fats and Oils The fats and oils used in the following Examples and Comparative Examples were prepared according to the compounding ratios shown in Table 1.

[0021]

[Table 1]

Example 1 A chocolate containing fresh cream was produced by the following method. First, a chocolate base was prepared according to a conventional method with the following composition, and after tempering, the temperature was set to 29 ° C. Cocoa mass 8 parts Whole milk powder 16 parts Granulated sugar 19.5 parts Fats and oils 25 parts Lecithin 0.4 parts Fragrance 0.1 parts-79 parts Next A W / O emulsion was prepared with the formula ( ₁ ), and the emulsion was cooled to 20 ° C. (this temperature was defined as T ₁ ) to precipitate fat and oil crystals. Oil and fat 10 parts Fresh cream 10 parts Western liquor 1 part ──────────────────────── 21 parts The above-mentioned emulsion is added to the above chocolate base at 27 ° C (this temperature is referred to as T ₂₎ were mixed, and cooled and solidified. The viscosity at the time of mixing was measured (the viscosity is defined as V). The produced chocolate had a water content of 6% and an oil content of 48%.

The amount of fat and oil crystals during the above operation was determined by the following method, and the average particle size of the fat and oil crystals was measured by the following method. The results are shown in Table 2. Table 3 shows the results of the viscosity V and the evaluation of texture and flavor (smoothness, freshness, and dissolution in the mouth) of the prepared fresh cream-containing chocolate.

<Method of Measuring Amount of Fat and Oil Crystals> The same amount of fat and oil as in the chocolate base as shown below was blended. Cocoa butter 4 parts Milk fat 4 parts Oils and fats 25 parts Lecithin 0.4 parts Flavors 0.1 parts ──────────────────────── 33.5 parts Thereafter, the temperature was maintained at 29 ° C., and the amount of fat and oil crystals at that time was measured by a pulse NMR method (the amount of fat and oil crystals was defined as S ₀ ). In addition, a composition corresponding to the same fat and oil content as in the W / O emulsion as shown below was performed. The fat and oil crystals of when lowered 10 parts milk fat 4.5 parts of oil ──────────────────────── 14.5 parts The temperature of the oil and fat to T ₁ It was measured (the fat and oil crystals amounts to S _1). The above two mixed fats and oils were mixed at T ₂ , and the amount of fat and oil crystals at that time was measured (the amount of fat and oil crystals was defined as S ₂ ).

<Measurement method of average particle size of fat and oil crystals> 20 g of a 5% aerosol OT aqueous solution was added to 2 g of the produced chocolate.
And 20 ml of glass beads were added and crushed and dispersed with a glass rod. 30 ml of water and 30 ml of ammonia water are added, centrifuged to separate a layer of oil and fat crystals, suspended in a 0.5% aerosol OT aqueous solution to an arbitrary concentration, and a laser type particle size distribution analyzer SALD-1100 manufactured by Shimadzu Corporation. The average particle diameter of the fat and oil crystals was measured at.

Comparative Example 1 A fat and oil was used as the fat and oil, and the temperature T ₁ when depositing fat crystals in the W / O emulsion was 29 ° C. and the temperature T ₂ when mixing the chocolate base and the emulsion was 29 ° C. A fresh cream-containing chocolate was produced in the same manner as in Example 1. Table 2 shows the measurement results of the fat and oil crystal contents S ₀ , S ₁ and S ₂ and the average particle size of the fat and oil crystals at this time.
Table 3 shows the evaluation results of the texture and taste of the prepared fresh cream-containing chocolate.

Example 2 A chocolate containing fresh cream was produced by the following method. First, a chocolate base was prepared by the usual method with the following composition, and after tempering, the temperature was set to 29 ° C. (the amount of fat and oil crystals at this time was S ₀ ). Cocoa mass 8 parts Whole milk powder 16 parts Granulated sugar 19.5 parts Fats and oils 35 parts Lecithin 0.4 parts Fragrance 0.1 parts-89 parts Next The blended mixture was cooled down to a temperature of 5 ° C. (T ₁ ). 10 parts of whipped cream 1 part of Western liquor ──────────────────────── 11 parts The above mixture was mixed with the above chocolate base at a temperature of 27 ° C ( The temperature was defined as T ₂ , and the amount of fats and oils was defined as S ₂ ). The viscosity at the time of mixing was measured (the viscosity is defined as V). The produced chocolate had a water content of 6% and an oil content of 48%.

Table 2 shows the results of the measurement of the amount of oil and fat crystals S ₀ and S ₂ and the average particle size of the oil and fat crystals during the above operation, and Table 3 shows the results of viscosity V and evaluation of the texture and taste of the prepared chocolate containing fresh cream. It was shown to.

Comparative Example 2 Oils and fats were used as oils and fats, and the temperature T
_A fresh cream-containing chocolate was produced in the same manner as in Example 2 except that ₁ was 29 ° C. and the temperature T ₂ at the time of mixing the chocolate base and the fresh cream formulation was 29 ° C. Table 2 shows the measurement results of the fat and oil crystal contents S ₀ and S ₂ and the average particle size of the fat and oil crystals at this time, and Table 3 shows the viscosity V and the evaluation result of the texture and flavor of the prepared fresh cream-containing chocolate.

Example 3 80 parts of oil and fat was heated to 15 ° C. to precipitate oil and fat crystals (the temperature was T ₂ , and the amount of oil and fat crystals was S ₂ ). After mixing and dispersing 20 parts of water, the mixture was cooled as usual to prepare margarine. The measurement results of the average particle size of the fat crystals amount S ₂ and fat crystals in this Table 2, also showing the texture taste evaluation results of margarine prepared in Table 3.

Comparative Example 3 Fats and oils were used as fats and oils, and the precipitation temperature T ₂ of fat crystals was determined.
A margarine was produced in the same manner as in Example 3 except that the temperature was changed to 50 ° C. The measurement results of the average particle size of the fat crystals amount S ₂ and fat crystals in this Table 2, also showing the texture taste evaluation results of margarine prepared in Table 3.

Example 4 Oil and fat crystals were precipitated by heating 70 parts of oil and fat at 15 ° C. (the temperature was T ₂ , and the amount of oil and fat crystals was S ₂ ). 20 parts of powdered sugar and 20 parts of skim milk powder were mixed and dispersed therein, and whipped to prepare a cream. The measurement results of the average particle size of the fat crystals amount S ₂ and fat crystals in this Table 2, also showing the texture taste evaluation results of cream prepared in Table 3.

Comparative Example 4 Fats and oils were used as fats and oils, and the precipitation temperature T ₂ of
A whipped cream was prepared in the same manner as in Example 4 except that the temperature was changed to 25 ° C. The measurement results of the average particle size of the fat crystals amount S ₂ and fat crystals in this Table 2, also showing the texture taste evaluation results of cream prepared in Table 3.

[0034]

[Table 2]

[0035]

[Table 3]

Note) *: Evaluation criteria ：: Very excellent ：: Excellent ×: Poor XX: Very poor From the above results, it was found that the emulsified composition of the present invention was superior to the emulsified composition using a conventional emulsifier. It was found that the oil-and-fat emulsion composition obtained by the method was excellent in workability, texture and taste.

[0037]

EFFECTS OF THE INVENTION The oil / fat emulsified composition according to the present invention has better workability in the production of emulsified oil / fat foods such as chocolate, margarine and cream, as compared with the emulsified composition using an emulsifier as a conventional technique. In addition, it has an unprecedented smooth, mouth-feeling texture and freshness.

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification symbol FI B01J 13/00 B01J 13/00 A (56) References JP-A-57-115140 (JP, A) Mr. Kimitoshi Nakazawa “Margarine Short D Ngrad ”(Showa 54-8-3), Korin, pp. 40-53, Kimitoshi Nakazawa,“ Margarine Short Ningrad ”(Showa 54-8-3), Korin, 261-272 (58) Fields surveyed (Int) .Cl. ⁶ , DB name) A23D 7/00, 7/02 A23G 1/00 A23L 1/19 B01J 13/00

Claims (2)

(57) [Claims] 1. A method for preparing a solid powder in an oil phase (hereinafter abbreviated as F).
Phase (hereinafter abbreviated as S) and a suspension
Emulsification in which a phase containing water (hereinafter abbreviated as W) is dispersed therein
And make an F
After 0.5% by weight or more of fat crystals precipitate,
Fat and oil emulsified composition characterized by being mixed (however, with water
Solid powder does not form a network structure). 2. A suspension in which S is dispersed in F
And make this suspension a temperature below 40 ° C,
W at a temperature lower than this temperature is mixed in the suspension.
0.5% by weight or more of fat and oil crystals in F
For producing an oil-and-fat emulsion composition characterized by precipitating water
Law.