JP3095936B2 - Mixed emulsified spread and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a spread comprising a mixed emulsion of a water-in-oil emulsion and an oil-in-water-in-oil double emulsion, which are low-fat emulsified foods, and a process for producing the spread. More specifically, the present invention provides a water-in-oil emulsion (hereinafter referred to as W / E) having excellent stability and storability containing plastic fats and oils, water and an emulsifier as main components without using a special fat component and an emulsifier.
O type) and oil-in-water-in-oil type (hereinafter referred to as O1 / W / O2)
The present invention relates to a mixed emulsified spread comprising a mixed emulsion of emulsions (abbreviated as a mold) and a production method suitable for mass production of the mixed emulsified spread.

[0002]

2. Description of the Related Art Conventional double emulsified spreads are excellent in flavor (especially, top flavor and aftertaste are quickly expressed) and exhibit an O1 / W / O2 type emulsified state. However, double emulsification is difficult to emulsify by a normal emulsification method, and especially in low fat spreads, since it has a large water content, it is extremely difficult to obtain a stable O1 / W / O2 type emulsion, and often. The emulsified state becomes unstable. For this reason, the aqueous phase may be separated during storage, phase inversion may occur during production and transportation, and the two oil phases (O1 and O2) may be combined, resulting in a significant loss of commercial value. is there.

[0003] Conventionally, O1 /
Various techniques have been developed as means for keeping the W / O2 type emulsion stable. Many of these technologies are O1 / W
The present invention relates to the improvement of the composition of an / O2-type emulsion, and there has been little development of a technique relating to an emulsification method and a combination of emulsions. That is, most of the emulsification is performed by a conventional method (eg, a stirring method using a homomixer or the like, an ultrasonic method, or the like).
The technology development relating the stabilization of the O1 / W / O2 type emulsion having a high water content and the emulsification method has been carried out by the technology previously proposed by the inventors of the present invention (Japanese Patent Laid-Open No. 25
No. 8251) has not been performed conventionally.

[0004] Improvements in the composition of the O1 / W / O2 emulsion include, for example, monoglyceride as an oil phase component,
A method of including a specific amount of lecithin or the like, a method of including a specific amount of a protein or a high molecular weight polysaccharide as a stabilizer (or gelling agent), a method of adding a specific amount of a specific emulsifier, and the like are known. . As a method for improving the oil phase component, for example, there is a method using lecithin in the oil phase (Japanese Patent Publication No. 55-15804, Japanese Patent Application Laid-Open No. 58-152445, etc.). However, among these conventional methods, for example, in the case of using lecithin in the oil phase, the method utilizes the excellent emulsifying power, but has a drawback in that the aftertaste is impaired due to poor flavor. In addition, there are inconveniences such as limited components of the product. In addition, in the case of a method of stabilizing by adding a protein or a high molecular polysaccharide to the aqueous phase,
There are problems such as easy occurrence of mold or bacteria and large influence on texture.

[0005] Furthermore, it is difficult to obtain sufficient stability of an emulsion even in a method of adding a specific amount of a specific emulsifier. By using a specific emulsifier or a specific compounding ratio thereof, a technique which succeeded in improving the emulsion stability and the aftertaste (JP-B-54-15682, JP-B-55)
JP-A-33294 and JP-A-61-74549) have been proposed, but when the type and composition of the emulsifier are limited in this way, the physical properties, texture and flavor of the product are naturally limited. There were drawbacks.

On the other hand, the inventors of the present invention do not limit the components and types of fats and oils and emulsifiers, do not use stabilizers and gelling agents as essential components, and produce leaks and phase inversions. As a result of intensive studies on stable double emulsified spreads and their production methods, it has been found that in the production of double emulsified spreads, a particularly stable emulsion is selected for the quenching plasticizing and kneading steps, and a stable double emulsified spread is obtained. Because it is an essential condition for manufacturing the emulsification method, focusing on the relationship between various emulsification methods and the stability of the emulsified solid, improving the emulsification method, specifically, the most suitable emulsification method for double emulsification spread production Was found to be obtained by improving and applying a membrane emulsification method, and invented a double emulsification spread and a method for producing the same (Japanese Patent Laid-Open No. 4-258251, hereinafter referred to as Invention 1).

However, in preparing the O1 / W / O2 type emulsion in the method of the invention 1 of the prior application, it is common practice to emulsify the oil-in-water emulsion by injecting it into the oil phase through a porous membrane having a fine pore size. However, there is a disadvantage that it takes a long time to complete the emulsification. This point combines the double emulsification method with a membrane and various double emulsification methods. More specifically, an oil-in-water emulsion injected through a porous membrane having a fine pore diameter, and an oil-in-water emulsion having a particle diameter different from this. A mixed oil-in-water-in-oil emulsion having an oil-in-oil-in-oil emulsion prepared in the oil phase and quenching and plasticizing the oil-in-water-in-oil mixed emulsion to find that the improvement can be made to some extent. And its manufacturing method (Japanese Patent Application No. Hei 4
-187483. (Hereinafter referred to as Invention 2)).

[0008]

However, even in the method of the invention of the prior application having such excellent characteristics, it must be improved in order to make it practical and to meet the production process on an industrial scale. Several problems were found. That is, in the method of the prior application 2, the time required for the double emulsification method using a membrane was shortened by combining the double emulsification method using a membrane and various double emulsification methods. All emulsions are O1 / W /
It is composed of O2-type double emulsified products. Not only the double emulsification method using a membrane but also all double emulsification methods are troublesome, and the fundamental inconvenience that it takes a long time to complete emulsification is still to some extent. Existed.

Further, the O1 / W / O2 type emulsion has a large particle size, and even if it is a film-emulsifying type O1 / W / O2 type emulsion, it is inherently unstable as compared with the W / O type emulsion. It is difficult to make the ratio of the oil phase to the final product less than 25% (weight; same hereafter). Especially low-fat products [Products with 20% oil phase in the final product]
Is manufactured under the condition that the total concentration of the stabilizer and the gelling agent in the aqueous phase is low (15% or less), the stability and storage stability are insufficient. It is not practical considering the above.

[0010] The present invention has been made in view of the above circumstances, and while taking advantage of the advantages of the invention of the prior application, eliminating the drawbacks, has excellent stability and storage stability, and has an industrial scale. It is an object of the present invention to provide a mixed emulsified spread which is suitable for mass production of a double emulsified spread and retains good properties of a double emulsified spread such as flavor, and a method for producing the same.

[0011]

According to the present invention, there is provided an oil phase comprising an aqueous phase press-fitted through a porous membrane having a fine pore diameter and an oil-in-water emulsion different from this. A mixed emulsion comprising a water-in-oil emulsion and an oil-in-water-in-oil emulsion is prepared, and the mixed emulsion is quenched and plasticized. Provide a mixed emulsified spread.

[0012] The present invention also provides a method for preparing a mixed emulsion according to the above production method, wherein (1) a water-in-oil emulsion is prepared by injecting an aqueous phase into an oil phase through a porous membrane having a fine pore diameter. (2) adding an oil-in-water emulsion to the oil phase and emulsifying them to form the oil-in-oil-in-oil emulsion. The water phase is prepared by injecting the aqueous phase through a porous membrane having a pore size, and (3) the oil phase of the water-in-oil emulsion is prepared by injecting the aqueous phase into the oil phase through a porous membrane having a fine pore size. The oil-in-water emulsion is prepared by injecting the oil-in-water emulsion through a porous membrane having a fine pore diameter, (4) a water-in-oil emulsion prepared by injecting an aqueous phase into the oil phase through a porous membrane having a fine pore diameter,
(5) mixing and preparing an oil-in-water-in-oil emulsion separately prepared, and (5) adding an oil-in-water emulsion to a continuously refluxing oil phase to emulsify and passing through a porous membrane having a fine pore size. It is a desirable embodiment that the aqueous phase is prepared by press-fitting.

Further, the present invention provides the above (1), (2), (4)
In the embodiments of (5) and (5), the most preferred embodiment is to stir and emulsify the oil-in-water emulsion added to the oil phase with a stirrer. In addition to the above, an oil-in-water emulsion that is press-fitted through a porous membrane having a fine pore diameter, and an oil-in-water-in-oil emulsion and an oil-in-water-in-oil emulsion that have a different aqueous phase in the oil phase. The present invention can also be practiced by preparing a mixed emulsion and quenching and plasticizing the mixed emulsion to produce a spread having good properties.

Hereinafter, the configuration of the present invention will be described in detail. The fats and oils constituting the oil phase (O1 and O2) in the fat and oil composition of the present invention are not limited to the components and types except for the fact that the fats and oils are edible. For example, rapeseed oil, soybean oil, palm oil A wide variety of animal and vegetable fats and oils, such as palm kernel oil, corn oil, safflower oil, sunflower oil, cottonseed oil, coconut oil, milk fat, fish oil (DHA, EPA, etc.), tallow, lard, etc. And processed oils and fats which have been subjected to treatments such as hydrogenation, transesterification and fractionation. These can be used alone or in combination of two or more. Also,
Different kinds of fats and oils can be used for O1 and O2, respectively.

[0015] The proportion of the oil phase in the fat or oil composition is at least 20% of the total composition of the final product (mixed emulsified spread), and preferably at a rate of 25 to 75%. In addition,
It is desirable that the ratio of the outermost fat is 20% or more. On the other hand, the water phase (W) of the oil / fat composition is prepared by dissolving and dispersing starch itself, processed starch, proteins, saccharides, polysaccharides derived from microorganisms, flavoring agents, salt, dairy products, etc. in water itself without adding anything. What was done can also be used suitably. In particular, the total concentration of the stabilizer and the gelling agent is desirably 0 to 15% relative to the aqueous phase.

The type of the emulsifier constituting the oil and fat composition of the present invention is not particularly limited except that it is edible, and sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester (including polyglycerin fatty acid ester) , Polyglycerin condensed ricinoleate, polyglycerin condensed 12-hydroxystearate, etc., and these can be used alone or as a mixture of two or more, and added at a ratio of 0.01 to 5.0% to the oil or fat composition. , Can be used.

The porous membrane having a fine pore diameter used in the method of the present invention is a known one. For example, an alumina ceramic membrane, a vitreous microporous membrane (Japanese Patent No. 1,518,98)
No. 9), or commercially available MPG (abbreviation of MICROPOROUS GLASS).
Trademark. (Made by Ise Chemical Industry Co., Ltd.). These membranes
Usually, it can be produced with an arbitrary pore size of 0.05 to 20 μm, and a membrane having an appropriate pore size can be used depending on the intended emulsion. Further, in the present invention, the pore diameter does not necessarily have to be uniform.

The emulsification method used in the method of the present invention is a known method including a film emulsification method, and includes, for example, a stirring emulsification method using a stirrer, a stirring emulsification method using a jet stream, a stirring emulsification method using gas injection, and a spraying method. And an ultrasonic emulsification method using ultrasonic waves. The stirrer used in the method of the present invention is a known stirrer, for example, a homomixer, a homogenizer and the like.

The quenching plasticizing and kneading apparatus used in the method of the present invention is not particularly limited, and known quenching plasticizing and kneading apparatuses (for example, a potter, a perfector, a combination machine) can be used.
And the like. The mixed emulsion of the present invention (W / O emulsion and O1 / W / O
W / O type and O1 / W / mixed with type 2 emulsion
The ratio of the O1 / W / O2 type emulsion in the O2 type emulsion (mixed emulsion of two emulsification types) is at least 10%, particularly preferably 10 to 90%.

Next, an example of producing a double emulsified spread by the method of the present invention will be described with reference to the accompanying drawings. For example, FIG. 1 is a schematic diagram of an example process for performing the method of the present invention. A predetermined amount of an oil phase (O2) is stored in a circulation tank (2) provided with a stirrer (1), and the oil phase is pumped by a pump (3) through a pipeline (4) to a fine pore diameter. (Hereinafter referred to as a porous membrane module) (5). On the other hand, a predetermined amount of the aqueous phase (W1) is stored in the pressure vessel (6).
Is adjusted to a predetermined pressure by an inert gas or a pressure pump introduced through a pipeline (8) after being adjusted by a valve (7), passed through a valve (9), and passed through a pipeline (10). To the porous membrane module (5), and press-fit into the oil phase (O2) from the fine pores of the porous membrane to W1.
A / O2-type emulsion is prepared.

The W1 / O2 emulsion thus prepared returns to the circulation tank (2) again via the pipeline (11). At the same time, oil-in-water prepared by a conventional method (for example, a method using a homogenizer, a method using a porous membrane, etc.) stored in a predetermined amount in another pressure vessel (6 ').
(O1 / W2) emulsions (the ratio of oil phase to aqueous phase of these emulsions is less than 50%) are introduced via a pipeline (8 '), regulated by a valve (7'). Pressurized to a predetermined pressure by an inert gas or a pressure pump or the like, and supplied to the circulation tank (2) via the pipeline (10 ') through the valve (9'), where the membrane emulsification W1 / Addition to the oil phase (O2) of the O2 type emulsion, stirring and emulsification by the stirrer (1), mixing, and mixing of two types of emulsification type emulsions of W1 / O2 type and O1 / W2 / O2 type An emulsion is prepared.

The reflux speed of the oil phase (O2) in the porous membrane module (5) is 0.1 to 5 m / sec, usually 0.3 to 5 m / sec.
It is appropriately determined from the range of 2 m / sec. Further, the pressure for injecting the aqueous phase in the membrane emulsification, the type of the aqueous solution to be used, in particular, the stabilizer, the type and content of the gelling agent, the type and amount of the emulsifier,
Although it depends on the emulsification temperature, etc., it is usually 0.001 to 30.0 kg / cm ²
And the temperature at the time of press-fitting is in the range of room temperature to 80 ° C.

The mixed emulsion thus prepared is
It is continuously refluxed to the circulation tank (2) via the pipeline (4), the porous membrane module (5), and the pipeline (11), during which the membrane emulsification in the porous membrane module (5) and The stirring emulsification in the circulation tank (2) is repeated. This circulation step is continued until almost all of the water phase (W1) and the O1 / W2 type emulsion are emulsified into the oil phase (O2). After completion of the emulsification, the obtained mixed emulsion is transferred to the next step through the pipeline (12). If necessary, the obtained emulsion can be sterilized or sterilized by a conventional method. As described above, a stable mixed emulsion is obtained. This emulsion is quenched and plasticized by using a quench plasticizing and kneading apparatus under the condition of a cooling temperature of 0 to 20 ° C., and kneaded to produce a mixed emulsified spread.

In the above method, the order of the emulsification by the porous membrane and the emulsification by the stirrer may be any order. Further, O1 and O2 may have different compositions or may have the same composition. Furthermore, W
1 and W2 may also have different compositions, or may have the same composition. However, an apparatus for supplying the O1 / W2 type emulsion for stirring emulsification is a pressure vessel (6).
') It is not necessary to use O
A 1 / W2 type emulsion may be supplied.

Further, in the method of the present invention, the stirring emulsification by the stirrer (1) in the process illustrated in FIG. 1 can be replaced with another emulsification method. For example, as illustrated in FIG. 2, another process schematic diagram illustrates a porous membrane module (5) (5 ′) including porous membranes having different micropore sizes.
The present invention can also be implemented by a method combining. However, in the process illustrated in FIG. 2, their arrangement is optional except that it is essential to use a plurality of porous membrane modules. In other words, it is not essential that the porous membrane modules (5) and (5 ') are connected in series and doubly connected, but they may be arranged in parallel. (5) It is also possible to connect and arrange the circulation step according to (5 ′) to the circulation tank (2).

Further, the emulsification by the porous membrane and the emulsification by the stirrer or the like (including the emulsification by another porous membrane illustrated in FIG. 2) need not be performed continuously or simultaneously, but may be performed separately. Specifically, a membrane emulsified W / O emulsion is prepared by emulsification using a porous membrane, and this emulsion is transferred to another container equipped with a stirrer or the like, and then the O / W emulsion is added to the oil phase (O) of the emulsion. The emulsion was added and emulsified and mixed with a stirrer or the like.
The present invention can also be carried out by a method of quenching and plasticizing a mixed emulsion composed of two types of mixed emulsions of the / W / O2 type. The order of the emulsification method was reversed, and O1 / W / O2 obtained by emulsification using a stirrer or the like was used.
Film emulsification may be performed on the oil phase (O2) of the emulsion. Further, emulsification by a porous membrane and emulsification by a stirrer or the like are separately and independently performed, and the obtained membrane emulsion W / O emulsion and O1 / W / O2 emulsion such as stirring are mixed, and the mixed emulsion is quenched. The present invention can be implemented by a plasticizing method.

[0027] The stable mixed emulsified spread obtained as described above has good stability in storage and a good taste with a smooth texture. Next, characteristics such as stability, storability and texture in the mixed emulsified spread of the present invention will be described in detail with reference to test examples.

(Test Example 1) Test on Stability of Emulsified Solid by Various Emulsification Methods 1) Preparation of Samples Seven types of emulsified samples were prepared according to the emulsification methods, conditions and compositions described in Table 1 and below, and each emulsified sample was prepared. The sample is quenched and plasticized and kneaded (pilot combination. Schleh, Germany)
Plastics were rapidly cooled to 5 ° C. and kneaded to prepare eight types of spread samples of sample numbers 1 to 8.

Sample No. 1: The outermost phase fat (O)
Add oil-in-water (O1 / W1) emulsion to 2), emulsify with a stirrer at 360 rpm for 30 minutes, quench plasticize, knead, and produce spread sample Sample No. 2: outermost phase using hydrophilic membrane with average pore size of 3.0 μm Spread sample prepared by emulsifying an oil-in-water (O1 / W1) emulsion in oil / fat (O2), quenching plasticizing, kneading and producing Sample No. 3: Oil-in-water (O1 / W1) using a hydrophilic film having an average pore diameter of 3.0 μm Emulsify the emulsion to form O1 / W1 /
An O2-type emulsion was prepared and, in parallel with this, an oil-in-water (O1 / W1) equivalent to the oil-in-water (O1 / W1) emulsion was prepared.
The W2) type emulsion was added to the oil phase (O2) of the O1 / W1 / O2 type emulsion, emulsified by stirring with a stirrer at 360 rpm, mixed, and mixed with the O1 / W1 / O2 type and O1 / W2 /
A mixed emulsion composed of a mixed emulsion of two types of O2 emulsions was prepared, quenched, plasticized, kneaded, and manufactured to prepare a spread sample (the oil-in-water (O1 / W1) emulsion and the oil-in-water (O1 / W1) As a W2) type emulsion, the ratio of O1 contained in W1 and O1 contained in W2
Were used, each having the same ratio. Sample No. 4: Spread sample manufactured by the same method as Sample No. 3 except that a hydrophobic membrane having an average pore size of 5.0 μm was used. Sample No. 5: Aqueous phase (W1) was added to oil phase (O2), A W1 / O2 type emulsion was prepared by emulsification with a stirrer at 360 rpm, and in parallel with this, an oil-in-water (O
1 / W2) type emulsion was added to the oil phase (O2) of the W1 / O2 type emulsion, stirred and emulsified by the same stirrer at 360 rpm, mixed, and mixed with W1 / O2 type and O1 / W2 / O2.
A mixed emulsion composed of a mixed emulsion of two types of emulsions was prepared, quenched, plasticized, kneaded, and manufactured. A spread sample (a control sample in which the spread sample of the present invention was prepared only by the stirring emulsification method) Sample No. 6 : Using a hydrophilic membrane having an average pore diameter of 0.5 μm, the aqueous phase (W1) is emulsified to prepare a W1 / O2 emulsion, and in parallel with this, an equivalent amount of oil-in-water (O1) to the aqueous phase (W1) is prepared.
1 / W2) type emulsion is added to the oil phase (O2) of the W1 / O2 type emulsion, stirred and emulsified by a stirrer at 360 rpm, mixed, and mixed with two types of W1 / O2 type and O1 / W2 / O2 type. Mixed Emulsions A mixed emulsion consisting of an emulsion was prepared, quenched, plasticized, kneaded, and manufactured as a spread sample. Sample No. 7: The same as Sample No. 6 except that a hydrophobic membrane having an average pore size of 3.0 μm was used. Sample No. 8: Water phase (W1) was emulsified using a hydrophilic membrane having an average pore diameter of 0.5 μm to prepare a W1 / O2 emulsion, and in parallel with this, a hydrophobic emulsion having an average pore diameter of 7.0 μm was prepared. Using the membrane, an oil-in-water (O1 / W2) type emulsion having the same amount as the aqueous phase (W1) is converted into an oil phase (O2) of the W1 / O2 type emulsion.
Emulsified with water, mixed and mixed with W1 / O2 type and O1 / W2 /
Spread sample prepared by preparing a mixed emulsion consisting of a mixed emulsion of two types of O2 type emulsion, quenching plasticizing, kneading and mixing

2) Test method a) Surface condition Each spread sample was stored at 5 ° C. overnight, and then
After standing at 25 ° C. for a day, the surface state and the aqueous phase separation state were observed and evaluated according to the following criteria. A: The surface condition of the spread sample is very smooth, and no aqueous phase separation is observed. B: The surface condition of the spread sample was smooth and no aqueous phase separation was observed. C: The surface condition of the spread sample is slightly rough, and water droplets are sometimes observed. D: The surface state of the spread sample was slightly rough, and separation of the aqueous phase was observed.

B) Sensory test Each spread sample was stored at 5 ° C. overnight,
The texture was evaluated by a sensory test using a panel of 20 men and women, and evaluated according to the following criteria. a: mouthfeel is very smooth b: mouthfeel is smooth c: mouthfeel is not smooth d: mouthfeel is very good e: mouthfeel is good f: bad mouthfeel g: top flavor and aftertaste Good h: Top flavor and aftertaste are good

C) Preservability After storing each spread sample at 5 ° C. overnight,
The sample was allowed to stand at 25 ° C. for a maximum of 50 days, and the number of days required for mold to develop was measured.

3) Test results The results of this test are as shown in Table 1. Stability of sample Nos. 6, 7 and 8 as spread (surface condition)
Was significantly better than that of Sample Nos. 1 and 5.
Further, the texture of Sample Nos. 6, 7 and 8 was remarkably superior to those of Sample Nos. 1 and 5. Furthermore, the stability of Sample Nos. 6, 7 and 8 was better than that of Sample Nos. 2, 3 and 4. Further, the texture of Sample Nos. 6, 7 and 8 was superior to that of Sample No. 2. In addition, the preservability of Sample Nos. 6, 7 and 8 was
And 5 were significantly better. Therefore, it was confirmed that Sample Nos. 6, 7, and 8 produced by the method of the present invention are extremely excellent products which have not been recognized so far. It should be noted that almost the same results were obtained even when the test was performed while changing the conditions and the composition.

[0034]

[Table 1]

Next, the present invention will be described in more detail and specifically with reference to Examples, but the method of the present invention is not limited to the following Examples.

[0036]

【Example】

Example 1 Commercially available 1.5 kg each of soybean oil and palm hardened oil (both manufactured by Taiyo Yushi Co., Ltd.) was mixed with 2.0% polyglycerin condensed ricinoleate (manufactured by Sakamoto Yakuhin Kogyo). The outermost phase oil and fat (O2) was prepared by adding and uniformly mixing. On the other hand, an aqueous phase (W1) was prepared by uniformly mixing a mixture of 9.0 kg of water and 1.6% of sodium chloride as the aqueous phase (W1). Separately, 0.25 kg each of commercially available soybean oil and corn oil (both manufactured by Taiyo Yushi Co., Ltd.) were mixed in advance, and 2.0% sorbitan fatty acid ester (manufactured by Kao Corporation) was added to this mixture ( O1) and 2.5 kg of water (W2) obtained by adding salt, gelatin and guar gum at 1.6%, 3.0% and 1.0%, respectively, were uniformly mixed.
After heating to 60 ° C, O1 / treated with an emulsification pressure of 170 kg / cm ² using a homogenizer (mantongo-lin).
A W2-type emulsion was prepared. According to the process illustrated in FIG. 1, the aqueous phase (W1) stored in the pressure vessel (6) is passed through a pipeline (10) through a pipeline (10) and provided with a 1.0 μm-pore-size hydrophilic membrane (manufactured by Ise Chemical Industry Co., Ltd.). It is supplied to the module (5), where it is injected into the oil phase (O2) and emulsified, and this membrane emulsion is circulated through the pipeline (11) to the circulation tank (2).
Back to. At the same time, the O1 / W2 type emulsion stored in the pressure vessel (6 ') is fed into the circulation tank (2) via the pipeline (10'), where the oil phase (O2) And the mixture was stirred and emulsified by the stirrer (1) and mixed with the above-mentioned membrane emulsion. Then, these mixed emulsions are sent again to the step of emulsification by a porous membrane, returned to the circulation tank (2), and emulsified by a stirrer. All the aqueous phases (W1) and the O1 / W2 type emulsion are subjected to oil circulation. Phase until it is emulsified in the phase (O2), water-in-oil (W1 /
O2) emulsion and oil-in-water-in-oil (O1 / W2 / O)
2) About 14.8 kg of a mixed emulsion comprising a mixed emulsion of the type emulsion was obtained. Next, this emulsion is heated at 85 ° C.
Sterilize by heating for 10 minutes and use a quenching plasticizing and kneading machine (Pilot Combiner, manufactured by Schleder GmbH, Germany) at 5 ° C.
The mixture was quenched, plasticized, and kneaded to obtain about 14.5 kg of a double emulsified spread. The mixed emulsified spread was tested by the same method as in Test Example 1. As a result, the mixture was extremely stable, had no aqueous phase separation, had a very smooth mouthfeel, and had a very good mouth feel.

Example 2 2.0 kg of each of commercially available soybean hardened oil and corn oil (both manufactured by Taiyo Yushi Co., Ltd.) were mixed, and the mixture was mixed at a ratio of 0.5% with sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.). ) And 1.5% of polyglycerin condensed ricinoleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), respectively, and uniformly mixed to prepare an oil phase (O2). As an aqueous phase (W1), a mixture of 6.0 kg of water to which sodium chloride and xanthan gum were added at 1.5% and 0.1%, respectively, was uniformly mixed and heated to 60 ° C. to prepare an aqueous phase (W1). Separately, commercially available fish oil (manufactured by NOF Corporation) and palm oil (manufactured by Taiyo Yushi Corporation) each 0.25
kg of sorbitan fatty acid ester (manufactured by Kao Corporation) at a rate of 2.0%, and water
A mixture of 5.0 kg of salt (1.5%) and sodium caseinate (3.0%) (W2) was uniformly mixed and heated to 60 ° C.
Using a homogenizer (mantongo-lin),
An O1 / W2 type emulsion treated at an emulsification pressure of 500 kg / cm ² was prepared. According to the process illustrated in FIG. 2, the aqueous phase (W1) stored in the pressure vessel (6) is transferred to the pipeline (1).
0), the solution is sent to a porous membrane module (5) equipped with a hydrophilic membrane having a pore size of 2.2 μm (manufactured by Ise Chemical Industry Co., Ltd.), where it is injected into the oil phase (O2), emulsified, and emulsified. 1 was prepared. Next, this membrane emulsion is sent via a pipeline (11) to a porous membrane module (5 ′) equipped with a hydrophobic membrane (manufactured by Ise Chemical Industry Co., Ltd.) having a pore size of 15.0 μm. The O1 / W2 type emulsion stored in (1) is press-fitted into the oil phase (O2) of the membrane emulsion 1 and emulsified, and the mixed emulsion is again circulated through the pipeline (11 ') to the circulation tank (2). Back to. Then, the mixed emulsion is sent again to the step of emulsification using two kinds of porous membranes, and the circulation of returning to the circulation tank (2) is repeated, so that all the aqueous phase (W1) and the O1 / W2 emulsion are converted into the oil phase (O2). Perform until emulsified, water-in-oil (W1 / O2) emulsion and oil-in-water-in-oil (O1 / O2)
About 15.3 kg of a mixed emulsion comprising a mixed emulsion of a W2 / O2) type emulsion was obtained. Next, this emulsion was heat-sterilized at 85 ° C. for 10 minutes, quenched and plasticized to 5 ° C. using a quenching plasticizing and kneading apparatus (Pilot Combinator, manufactured by Schleder GmbH, Germany), and kneaded. 15.0 kg of a mixed emulsified spread was obtained. Test Example 1
As a result of a test by the same method as in Example 1, it was extremely stable, there was no aqueous phase separation, the mouth was extremely smooth, and the mouth was very good.

[0038]

As described in detail above, the present invention has the following effects. (1) According to the present invention, it is possible to produce a spread in a low-fat region (the ratio of the total oil phase to the final product is 20 to 50% (weight)) in a short time, and to obtain a spread product, particularly a low-fat product. (Ratio of total oil phase to final product is 20-25%
(Weight)) In consideration of the distribution and storage conditions of the spread product, storage conditions, etc., a mixed emulsified spread having excellent flavor and extremely improved stability and storage stability is obtained, which cannot be recognized by the conventional method and the method of the prior invention. Can be (2) According to the present invention, the good properties of the double emulsified spread (excellent in flavor, in particular, the rapid development of the top flavor and aftertaste) and the good properties of the single emulsified spread (stability and It is possible to obtain a mixed emulsified spread having further improved properties, which is excellent in storage stability and easy to produce a low fat spread.) (3) In the method of the present invention, since the double emulsion is partially replaced with a single emulsion, the labor and time required for the double emulsification method can be shortened as compared with the invention of the prior application, thereby improving the productivity. be able to.

[Brief description of the drawings]

FIG. 1 is a schematic process diagram showing an example for carrying out the present invention.

FIG. 2 is a process schematic diagram showing another example for carrying out the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Stirrer 2 Circulation tank 3 Pump 4 Pipeline 5,5 'Porous membrane module 6,6' Pressure vessel 7,7 'Valve 8,8' Pipeline 9,9 'Valve 10,10' Pipeline 11,11 'Pipe Line 12 pipeline

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Kiyotaka Takahashi 5-1-15-506 Higashihara, Zama City, Kanagawa Prefecture Sakura Sagamino (56) References JP-A-4-258251 (JP, A) (FR, A1) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23D ^7/ 00-9/06 WPIDS (STN)

Claims (5)

(57) [Claims] An aqueous phase is passed through a porous membrane having a fine pore size.
Water-in- oil emulsion prepared by injection into oil phase , and oil
Add oil-in-water emulsion to phase and stir with stirrer
A method for producing a mixed emulsified spread, comprising preparing a mixed emulsion comprising an oil-in-oil-in-oil emulsion prepared by emulsification, and quenching and plasticizing the mixed emulsion. 2. An oil-in-water emulsion is added to an oil phase of a water-in-oil emulsion prepared by injecting an aqueous phase into an oil phase through a porous membrane having a fine pore diameter, and these are stirred and emulsified to form a mixed emulsion. The method for producing a mixed emulsified spread according to claim 1, which is prepared. 3. An oil-in-water emulsion is added to the oil phase,
2. The process for producing a mixed emulsified spread according to claim 1, wherein the mixed emulsion is prepared by injecting an aqueous phase into the outermost phase fat of an oil-in-oil-in-oil emulsion prepared by stirring and emulsifying these, through a porous membrane having a fine pore diameter. 4. An oil phase having continuous pores having a fine pore diameter
The water phase is injected through a porous membrane
The method for producing a mixed emulsified spread according to claim 1, wherein the mixed emulsion is prepared by adding the emulsion and stirring and emulsifying the mixture. 5. A mixed emulsified spread produced by the method according to any one of claims 1 to 4 .