JP3018464B2 - Water-in-oil emulsion - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a water-in-oil emulsion.

More specifically, the present invention relates to a water-in-oil emulsion, particularly when an oil phase having a high solid fat content is used.

[Problems to be Solved by Conventional Techniques and Inventions] Among water-in-oil emulsions, water-in-oil emulsions having an oil phase having a high solid fat content (hereinafter abbreviated as SFC) are cooled after emulsification. The emulsified state becomes unstable due to the effect of the solid fat crystals that are sometimes precipitated, and water is leached out during production and during storage, and the oil is turned off, so that it cannot be satisfactorily applied to various uses. Water-in-oil emulsions are generally stable when they contain a range of solid and liquid fats. This is thought to be because the solid fat matrix stably holds water and liquid oil. However, in an emulsifying system having a high solid fat content, coarse solid fat crystals precipitate during rapid cooling in the production process and during storage at a low temperature (including room temperature), destabilizing the emulsification.

Conventionally, polyglycerin condensed ricinoleate has been widely used for the production of water-in-oil emulsions, but when the solid fat content is high as described in JP-A-61-85141, There are known drawbacks such as unstable emulsification, separation of water droplets, and blurred products.

[Means for Solving the Problems] In view of the above circumstances, the present inventors have conducted intensive studies on an excellent water-in-oil emulsion having an oil phase with a high SFC, and as a result, the temperature of 25 ° C.
The present inventors have found that a stable water-in-oil emulsion can be obtained by using a specific emulsifier even if the SFC has an oil phase of 20% or more, and completed the present invention.

That is, the gist of the present invention is to provide an aqueous phase, an oil having a solid fat content of 20% or more at 25 ° C. and an sucrose erucate ester having an HLB of 3 or less, and a water phase: oil phase ratio (weight ratio). Three
0:70 to 80:20, which is a water-in-oil type emulsion.

 Hereinafter, the present invention will be described in detail.

In the present invention, the ratio of the solid fat in the oil phase (SF
C) uses an oil phase of 20% or more at 25 ° C.

Solid fat content in fats and oils, the method based on pulse NMR,
Because of its speed and convenience, it is currently used as a general method, and its measured value is called SFC.
In addition, the value of SFC was determined by the pulse NMR method described in the following literature as in Examples described later. [See Oil Chemistry, Vol. 33, No. 3, pp. 36-39 (1984)] In the present invention, the fat used in the oil phase has an SFC of 25 ° C.
Is not particularly limited as long as it is 20% or more in soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil,
Vegetable oils such as coconut oil, palm kernel oil, cocoa butter, shea butter, animal fats and oils such as beef tallow, lard, fish oil, milk fat and the like, and mixtures thereof. Those that have been transesterified and those that have been transesterified can also be used.
In addition, vitamins, pigments, and the like may be appropriately added to the oil phase as needed.

The sucrose erucic acid ester used in the preparation of the water-in-oil emulsion of the present invention is a kind of lipophilic sucrose fatty acid ester in which the fatty acid constituting the ester is erucic acid. At least 30% acid
And preferably 70% or more. When the purity of erucic acid is low, a method of increasing the amount of erucic acid to be added is also possible, but it is not preferable from the viewpoint of flavor.

The HLB of the sucrose erucate used shall be 3 or less. Up to eight fatty acids can be ester-bonded to one sucrose molecule, and sucrose fatty acid esters are usually obtained as a mixture of various degrees of substitution. The average degree of substitution of a sucrose fatty acid ester having an HLB of 3 or less is usually about 3 or more. The sucrose erucic acid ester used in the present invention is mainly composed of mono, di, tri, tetraester and higher partial esters,
Those having an HLB of 3 or less, that is, those having a monoester content of about 20% or less are preferably used. More preferably, those having an HLB of 1 to 2, that is, those having a monoester content of about 5% or less are optimal. If the HLB is 3 or more, that is, if the monoester content is about 20% or more, the solubility in fats and oils is remarkably reduced, and water-in-oil type emulsifying action is hardly exhibited.

In the present invention, the amount of sucrose erucate used is 0.1 to 5%, preferably 0.5 to 2%, based on the total amount of the emulsion.
% Is better. If it is less than 0.1%, it is difficult to obtain a stable emulsion, and if it is more than 5%, the flavor is reduced and the cost is increased.

In the present invention, a so-called high water content type water-in-oil emulsion, which has a low oil phase ratio for the purpose of low calorie, exhibits excellent stability. For example, the ratio of water phase to oil phase is 30:70
Even in the case of 8080: 20, a stable emulsion can be obtained. Above all, as a water-in-oil type emulsion having a high water content, those having an aqueous phase: oil phase ratio of 40:60 to 60:40 are expected to have the highest marketability in the future, and also have high stability. It is excellent.

The water-in-oil emulsion according to the present invention, depending on the purpose of the aqueous phase, as a secondary component of the oil phase, dairy products, sugars, thickeners, flavoring agents, flavoring agents and the like, or emulsifiers other than the above, for example , Monoglyceride, lecithin, sorbitan ester and the like can be freely contained. Further, PH such as polymerized phosphate,
By using an electrification regulator, the stability can be further improved.

The present invention, using an oil phase having a high solid fat content, it is possible to obtain a water-in-oil type emulsion having excellent stability in a wide range from low water content to high water content, thus taking advantage of the function of solid fat, for example, It can be used for butter cream and the like.

The water-in-oil emulsion according to the present invention can be obtained, for example, as follows.

First, a uniform oily phase was prepared by mixing and dissolving the fat and oil and the emulsifier at room temperature or under heating, while dissolving or dispersing water or an organic acid solution, salt solution, or other accessory components according to the purpose. Adjust the aqueous phase. Next, the oil phase and the aqueous phase are mixed and emulsified in a water-in-oil type without heating or with heating. The obtained emulsion is cooled to obtain a water-in-oil emulsion according to the present invention.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples.
The present invention is not limited to the following examples unless it exceeds the gist.

Examples 1 and 2 and Comparative Examples 1 to 5 After dispersing 20 g of sucrose erucic acid ester (trade name: ER-190, manufactured by Mitsubishi Kasei Foods Co., Ltd.) at 50 ° C. in 1600 g of hardened soybean oil (mp 36 ° C.), The mixture was charged into a homomixer, and the mixture was stirred for 1 minute under vacuum with a homomixer at 10,000 rpm and a paddle mixer at 50 rpm for degassing. Then, the vacuum line was cut off, 400 g of tap water at 50 ° C. was added at a rate of 100 ml / min under a homomixer of 1000 rpm and a paddle mixer of 50 rpm, and the mixture was stirred under vacuum for 10 minutes after the addition. Then, circulating -10 ° C cooling water, stirring under vacuum with a homomixer at 0 rpm (stopped) and a paddle mixer at 100 rpm for 10 minutes, taking out the product at a temperature of about 15 ° C,
An emulsion was obtained.

This emulsion was collected in a beaker of 100 CC, and after 7 days and 30 days at 20 ° C., the presence or absence of separation was observed. As a result, the emulsification was extremely stable and no separation was observed.

Hereinafter, the stability was similarly evaluated by changing the ratio of the water phase and the oil phase as shown in Table 1. Also, the emulsifier used was changed (Example 2 and Comparative Examples 1 to 3) and evaluated in the same manner. Also,
In addition, soy white squeezed oil without solid fat (SFC at 25 ° C =
0) (Comparative Examples 4 and 5) were similarly evaluated. Table 1 shows the results.

The SFC of the fats and oils used was measured by the following method.

The sample is heated to 70 ° C in advance, melted, taken in a test tube for measurement, left at 0 ° C for 30 minutes, and then raised to 26.7 ° C.
After allowing to stand for 30 minutes and then again at 0 ° C., the sample was kept at each temperature for 30 minutes from 0 ° C. in increments of 5 ° C., and pulse NMR measurement was performed. The SFC at T ° C. is calculated by the following equation.

The same measurement was performed using olive oil as the standard liquid oil.

According to the method described above, the SFC of the hydrogenated soybean oil used in Examples 1 and 2 and Comparative Examples 1 to 3 was measured and found to be 21% at 25 ° C.

[Effects of the Invention] According to the present invention, using an oil phase having a high solid fat content, emulsification is stable for a long time in a wide range from low water content to high water content,
In addition, a water-in-oil emulsion having excellent flavor can be obtained, and can be widely applied to the food industry.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-287438 (JP, A) JP-A-3-228642 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7/00 B01J 13/00 A23L 1/19 CA (STN) WPIDS (STN)

Claims (2)

(57) [Claims] 1. An aqueous phase, an oil phase having a solid fat content of 20% or more at 25 ° C. and a sucrose erucate ester having an HLB of 3 or less, wherein the ratio of water phase: oil phase (weight ratio) is 30: A water-in-oil emulsion characterized by a ratio of 70 to 80:20. 2. An aqueous phase: oil phase ratio (weight ratio) of 40:60 to 60: 2.
The water-in-oil type emulsion according to claim 1, wherein the emulsion is 40.