JP3457411B2 - Water-in-oil emulsified fat composition - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil type emulsified fat / oil composition. More specifically, the oil phase is 15 to 50% by weight.
In the water-in-oil type emulsified fat / oil composition containing, by adding the aqueous phase to the oil phase containing the specified amount of the specified emulsifier and homogeneously emulsifying, phase inversion during the production process and water separation during low-temperature storage do not occur, and Low temperature range (about 5 ° C) to high temperature range (35 ° C)
In a wide temperature range, an emulsified oil / fat composition having smooth plasticity and spreadability and having good mechanical resistance during bread making can be obtained. In addition, when used as an oil-impregnated paste or fat spread and flavor fat spread according to the Japanese Agricultural Standards Class, despite the inclusion of a large amount of aqueous phase, the addition of flavor materials has little effect on emulsification, In oil suitable for use in low-calorie foods with low oil content, which does not cause emulsification destruction even by mechanical external pressure such as application to oil, stirring with a mixer, rolling with a sheet roller, squeezing with a depositor, etc. The present invention relates to a water-type emulsified oil / fat composition. [0002] In recent years, excess calories in food intake has become a social problem, and the specific gravity of fat having the highest calories per unit weight in foods has been reduced.
This tendency is remarkable in water-in-oil type emulsified fats and oils processed foods such as margarine butter, and an attempt has been made to reduce the fat and oil content. In the production of such a low-fat margarine or the like, emulsification occurs during the manufacturing process or in the product from a water-in-oil type to an oil-in-water type, or an oil phase and an aqueous phase are separated. There is a problem with stability. As a method for solving these problems, a method by adding various emulsifiers, gums, proteins, starches and the like has been proposed. For example, 1) a method using a sucrose fatty acid ester of HLB 1-4 (hereinafter referred to as “SE”) (JP-B-56-100)
14, JP-A-5-30904), 2) A method of combining polyglycerin-condensed ricinoleate (hereinafter referred to as "PGRE") with a polyglycerin fatty acid ester having a degree of polymerization of 7 or more (hereinafter referred to as "PGE"). 1958
98243), 3) a method of combining PGRE with a saturated fatty acid ester such as a fatty acid monoglyceride (hereinafter referred to as “MG”) (JP-A-58-170432), 4) PGRE and M
G: using SE or PGE having a degree of polymerization of 3 or more (JP-A-61-119137); 5) MG and PGRE using soybean protein (JP-A-59-19636); 6) P
A method in which GRE and lecithin (hereinafter referred to as “LEC”) are used in combination with a specific gum substance (JP-A-63-169931);
7) Method of using PGRE, MG, SE and LEC in combination (JP-A-5-49398), 8) Method of using MG and / or sorbitan unsaturated fatty acid ester using PGRE as unsaturated fatty acid and dextrin of DE7-20 (Japanese Unexamined Patent Publication No.
-262740), 9) An emulsified preparation in which PGRE, LEC and SE are mixed together with crystalline cellulose or the like (Japanese Patent Application Laid-Open No. 3-191744). [0003] However, in the water-in-oil type emulsified fat / oil composition, when the fat / oil content is extremely reduced from half to even less, the emulsification operation during production and the spreading of the product are required. Pressure, or mechanical pressure during agitation, emulsification becomes more fragile and phase inversion occurs.To overcome this, measures such as using large amounts of specific emulsifiers have been taken. Has been taken. If the emulsifier is extremely strong in water-in-oil emulsifying power, the dissolution in the mouth deteriorates, the flavor of the flavor component in the aqueous phase is lost, the oil becomes oily, and when using a large amount of the emulsifier, However, there is a problem that the flavor of the emulsion is impaired by the taste of the emulsifier. [0004] In other words, the method using SE with HLB specified in 1) has good emulsification stability at high temperatures (about 45 ° C or higher), but causes structural deterioration over time at the temperature after cooling plasticization. There is a problem of causing water separation during refrigerated storage,
The method of using PGE and MG together with PGRE in 2) and 3) has good emulsification stability, but when a large amount of PGE is used, the flavor after quenching plasticization loses the oily feeling and becomes watery, A rate of 60% or more cannot be obtained at all. Also, when PGLE is combined with a saturated fatty acid ester and applied to fats and oils containing a high-melting hardened oil, water is discharged during quenching plasticization, resulting in poor storage stability under refrigeration. Also, as in 4) and 7), MG
In the method using the three emulsifiers of + SE + PGE or MG + SE + LEC together, in the case of 4), water is discharged at the time of quenching plasticization, so that the desired emulsified oil / fat composition of a low oil content cannot be obtained. There is a disadvantage that water separation sometimes occurs. As an example of adding a non-surfactant called an emulsion stabilizer to an emulsifier, PGRE
In addition, the addition of soy protein to MG has good emulsification stability, but has the problem that the texture deteriorates due to thermal denaturation and hardening of the protein, the flavor coming from soybean is reduced, and the storage stability is not sufficient. In addition, when gum is used in combination with 6) PGRE and LEC, a large amount of hardened oil cannot be used, and the amount of emulsifier used is large, resulting in a problem that the flavor is reduced and the long-term storage stability is poor. . When dextrin is used in combination with PGRE of 8) and MG or / and sorbitan ester which is an unsaturated fatty acid, there is a problem that the emulsion stability is good, but the flavor is inferior. The method of 9) using crystalline cellulose in combination with PGRE, LEC and SE has good emulsification stability for high oil content emulsions, but has poor emulsification stability for emulsions having a water content of 60% or more, and is not suitable for refrigerated storage. There is a problem in that water separation may occur. The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, as described above, a water-in-oil emulsified oil / fat composition containing 15 to 50% by weight of an oil phase has been used for the same purpose. Either add an aqueous phase to the oil phase to which the emulsifier and the specific emulsifier have been added and homogenize the mixture, or add the specific emulsifier after homogenization to prevent phase inversion and water separation, and in a wide temperature range. Since it has smooth plasticity and spreadability, an excellent emulsified oil / fat composition was obtained when used as a spread. In particular, it has the effect of obtaining a stable plastic fat composition which is less likely to undergo emulsification destruction and water separation, when emulsified fats and oils having a specific range of solid fat content in the oil phase are used. Furthermore, these emulsified fats and oil compositions are less likely to undergo emulsification destruction due to mechanical pressure such as spreading and stirring, and therefore have excellent mechanical resistance during bread making, and bread obtained using the same has excellent properties and food quality. To find a water-in-oil type emulsified oil / fat composition from which a bread with good feeling and flavor can be obtained,
The present invention has been completed. That is, the present invention relates to a water-in-oil type emulsified fat / oil composition comprising 15 to 50 parts by weight of an oil phase and 50 to 85 parts by weight of an aqueous phase, wherein polyglycerol condensed ricinoleate is used as an emulsifier per composition. An oil obtained by adding a water phase to an oil phase containing 0.3 to 1.5% by weight, 0.05 to 0.2% by weight of lecithin and 0.1 to 5% by weight of glycerin acetate fatty acid ester, and homogenizing the oil phase. This is a water-in-water emulsified oil / fat composition. Further, by adding and stirring after emulsification separately without adding glycerin acetate fatty acid ester to the oil / fat, a more stable water-in-oil emulsified oil / fat composition can be obtained. The fats and oils used in the present invention include, for example, animal fats and oils such as refined fats such as beef tallow, lard, milk fat, chicken fat, fish oil and the like, and fats and oils obtained by subjecting them to hardening, fractionation and transesterification. As fats and oils, soybean oil, rapeseed oil, cottonseed oil, safflower oil, corn oil, sesame oil, peanut oil, sunflower oil, kapok oil, mustard oil, rice bran oil, olive oil, canola oil, coconut oil, palm oil, cocoa butter, It is possible to use a mixture of one or more refined fats and oils, such as palm kernel oil, and fats and oils that have been subjected to processing such as hardening, fractionation, and transesterification. It is not desirable to use oils and fats having a low oil alone, and a solid oil content (SFI) of 10 to 45% / 5 ° C is obtained by using a liquid oil in combination with a hardened oil of animal or vegetable oils and fats.
10-40% / 10 ° C, 10-30% / 20 ° C, 10
It is preferable to use fats and oils falling within the range of 18% / 30 ° C, and more preferably 15 to 35% / 10 ° C and 15 to 25% / 20.
C, and those falling within the range of 10 to 18% / 30C are more preferable. As the emulsifier used in the present invention, polyglycerin condensed ricinoleate (hereinafter referred to as PGRE) is an ester of polyglycerin having a degree of polymerization of glycerin of 2 to 15 and condensed ricinoleic acid. The degree of condensation of the condensed ricinoleic acid is preferably from 2 to 7. The degree of polymerization of glycerin is more preferably 4 to 8, and the degree of condensation of ricinoleic acid is more preferably 3 to 5. The addition amount is 0.3% in the whole emulsified fat composition.
, Preferably from 0.5 to 1.0% by weight, more preferably from 0.5 to 1.0% by weight. If the addition amount is less than 0.3% by weight, phase inversion or water discharge occurs during rapid plasticization, which is not preferable. If the addition amount exceeds 1.5% by weight, water separation during low-temperature storage is rather increased. . As lecithin, soybean lecithin and egg yolk lecithin are used, and either crude lecithin or purified lecithin can be used, but high-purity lecithin is preferred.
The addition amount is preferably from 0.05 to 0.2% by weight, more preferably from 0.05 to 0.1% by weight, based on the whole composition. When the addition amount is less than 0.05% by weight,
It is not preferable because water separation occurs, and if it exceeds 0.2% by weight, the plasticity is lowered, which is not preferable. The glycerin acetate fatty acid ester is obtained by esterifying acetic acid to a hydroxyl group of a glycerin monoester or a glycerin diester of a fatty acid having 10 to 20 carbon atoms, and is also called an acetylated monoglyceride or an acetylated diglyceride. These preferably have one or two acetic acid groups, and are monoacetylated,
Either diacetylated product or a mixture of both may be used, but a higher acetylation degree is preferred from the viewpoint of effect. The amount added is preferably from 0.1 to 5.0% by weight, more preferably from 0.3 to 1.0% of the total composition. If the addition amount is less than 0.1% by weight, emulsification will not be sufficiently performed and water separation will occur during quenching plasticization, and if it exceeds 5.0% by weight, the flavor will be reduced due to the emulsifier and the odor of acetic acid will be generated. Absent. It is better to add the glycerin acetate fatty acid ester directly to the emulsified product or by dissolving it in the fat or oil rather than dissolving it in a fat or oil together with another emulsifier. It is a low oil content water-in-oil type emulsified oil / fat composition, which is added after emulsification to reduce the strength of the emulsified film of the emulsion, thereby preventing emulsification destruction and water separation, obtaining an extremely stable emulsion, and further dissolving in the mouth. The reason is that a smooth emulsion having good quality is obtained. When a liquid glycerin acetate fatty acid ester is used, it can be added to the emulsion as it is, but when it is a solid, it is preferable to add all or a part of the oil or fat to dissolve it and add it in a liquid state. After the addition, the mixture is lightly stirred using a stirrer or a homogenizer in which a usual stirring blade is set, and the mixture is uniformly stirred. The aqueous phase used in the present invention is used in an amount of 50% by weight to 85% by weight based on the total emulsified oil / fat composition. The aqueous phase may be drinking water itself, or may be a seasoning added to water. Or an aqueous solution or dispersion containing a flavor-imparting component or a component that assists and improves emulsion stability. The following may be mentioned as components added for these purposes. Milk products, fermented milk, milk, skim milk, cream, butter, condensed milk, dairy products such as cheese, sugar, glucose, fructose,
Liquid sugar, lactose, maltose, sugars such as syrup, fruits, chocolate, cocoa, coffee, nuts, eggs, flavors, flavoring ingredients such as liquors, salt, vinegar, disodium 5′-inosinate, sodium L-glutamate, etc. A seasoning, citric acid, succinic acid, lactic acid, DL-malic acid and other acidulants, and carrageenan for further improving the texture of the emulsion;
A paste such as carob bean gum, xanthan gum and pectin may be added. As described above, the water phase containing the water or other raw materials is mixed with 50 to 50% of the total emulsified oil / fat composition.
It is added and used in the range of 85% by weight. The emulsified oil / fat composition of the present invention is obtained by adding a water phase to an oil phase and stirring to emulsify the mixture. It is preferable to use a homogenizer such as a homogenizer for stirring. May be stirred and emulsified in a stirring kettle provided with and then passed through a homogenizer. As the emulsifying apparatus used in the present invention, when a stirring vessel is used for emulsification in the first stage, it is preferable to use a homogenizer such as a homogenizer having a strong emulsifying power, a homomixer, or a colloid mill in the second stage. , A homogenizing device may be used. The homogenizer has a rotation speed of 300
0 to 10000 homomixers (manufactured by Tokushu Kika Kogyo Co., Ltd.). The obtained emulsified oil / fat composition may not be quenched and plasticized, but when quenched and plasticized, it is quenched through an onlator, a voter, a combinator, a perfector, a complexor, etc., and kneaded to obtain an emulsified oil / fat composition. Get things. The method for producing an emulsified oil / fat composition of the present invention is characterized in that an aqueous phase obtained by adding an additive to an aqueous phase as described above is gradually added to an oil phase obtained by adding the above-mentioned emulsifier to an oil / fat. The homogenization is performed using a homogenizer. At that time, the viscosity of the emulsified product increases, so that a strong emulsifier such as a homogenizer is required.
In addition, the addition of the aqueous phase is performed in two separate additions,
An emulsified oil and fat having higher plasticity, which does not cause tissue deterioration in a low temperature range such as refrigeration, and which does not cause water separation can be obtained. In other words, after adding most of the aqueous phase first and emulsifying,
When the remaining aqueous phase is added and homogeneously emulsified, emulsified fats and oils of good properties can be obtained. The aqueous phase divided into two portions may have a different composition. A more stable emulsified fat can be obtained by adding milk and salt to the aqueous phase added in the first stage and adding saccharides in the aqueous phase added in the second stage. Can be In this case, a homogenizing device may be used as the emulsifying device from the beginning, but may be emulsified in an emulsifying kettle equipped with a stirrer at the previous stage, and then passed through the homogenizing device. The emulsified oil / fat composition obtained in this manner can be used as it is because the dispersed particles are fine and the viscosity is high and stable, but when quenching and plasticizing, use a pump having a large capacity. It needs to be injected into a quenching plasticizer and manufactured. If the viscosity can be further increased, a rotary pump or a rock hill pump suitable for transferring a high-viscosity liquid can be used, and packaging can be performed without quenching. The present invention will be described in more detail with reference to the following Examples and Comparative Examples. Examples 1 to 6 and Comparative Examples 1 to 3 The solid fat content (SFI) at a rising melting point of 35 to 45.degree.
5% / 20 ° C, 11-13% / 30 ° C mixed fat
The mixture was heated to ℃, and an emulsifier other than glycerin acetate fatty acid ester was added thereto to dissolve the mixture, and the temperature was adjusted to 55 ℃. The aqueous phase to which salt, sugar, sorbite, etc. have been added is sterilized at 85 ° C. and cooled to 60 ° C. The water phase is added to the oil phase in which the homogenizer is set under stirring at a rotation speed of 5,000 to emulsify. Thereafter, in Examples 1 to 6, the whole amount of glycerin acetate fatty acid ester was added as it was, and the mixture was stirred again. The temperature during emulsification was adjusted to 55 ° C. This emulsion is passed through a quenching plasticizer / onlator to obtain 11
The mixture was plasticized while cooling to ℃ to obtain the desired water-in-oil type emulsified fat / oil composition. Example 7 The composition shown in Table 1 had an ascending melting point of 43 ° C. and an SFI of 13 to 1.
6% / 10 ° C, 12-15% / 20 ° C, 10-12% /
Heat the mixed fat and oil at 30 ° C. to 65 ° C., add another emulsifier except glycerin acetate fatty acid ester, and dissolve it,
Adjust to 55 ° C. The aqueous phase with the added salt is sterilized at 85 ° C. and cooled to 35 ° C. Emulsify at 40 ° C. under the same stirring conditions as above. Thereafter, the glycerin acetate fatty acid ester was dissolved in a part (3%) of the mixed fat and oil, and the mixture was stirred again, and then allowed to cool to 20 ° C. to obtain a water-in-oil type emulsified fat and oil composition. The following emulsifiers and additives used in Table 1 were used. 1) Polyglycerin-condensed ricinoleate: “818H” manufactured by Taiyo Kagaku Co., Ltd. (described as “PGRE”) 2) Stearic acid monoglyceride: “MS-A” manufactured by Riken Vitamin Co., Ltd. (designated as “MG”) 3) Sucrose fatty acid ester: "S-1" manufactured by Mitsubishi Kasei Foods Corporation
70) (HLB = 2) (denoted as “SE”) 4) Acetylated sucrose fatty acid ester: “DK Ester FA-10E” manufactured by Daiichi Kogyo Co., Ltd. (denoted as “ASE”) 5) Lecithin: Showa "Soy Lecithin" manufactured by Sangyo Co., Ltd. 6) Monoglyceride acetate (liquid): "G002" (100% acetylation degree) manufactured by RIKEN Vitamin Co., Ltd. ("AMG-
7) Acetic acid monoglyceride (solid form): Koyo Shokai “Kodak Myvaset 7-001” (65% acetylation degree)
8) Sorvit: "70% solution" manufactured by Towa Kasei Kogyo Co., Ltd. 9) Mizumai: "Mizumaki DE-22" manufactured by Sanmatsu Kogyo Co., Ltd. The emulsified product obtained by the above-mentioned homogeneous stirring and the plasticized oil obtained by quenching and plasticizing the emulsified product are preferably those after emulsification without oil-water separation.
In addition, the state after quenching plasticization, the state after storage in a refrigerator at 5 ° C. and 10 ° C. for 3 days each, and the state after storage at 25 ° C.
For each of the states after storage for a day, the presence or absence of water separation and the tissue state were checked from the smoothness and shown in Table 2. [Table 2] The samples obtained by rapid plasticization or cooling were evaluated for spreadability, stirring resistance, rolling resistance and squeezing resistance according to the following criteria. The results are shown in Table 3. Spreadability: 3 g of the sample was taken on paper, and the state of being uniformly applied to the paper using a butter knife was observed. The results were evaluated as follows. ：: Extends thinly without interruption △: Stretches slightly thicker without interruption x: Interruption but coating is possible XX: Water breaks or cannot be applied Stirring resistance: 500 g of sample is weighed into a 5-coat mixer Using a beater, the mixture was stirred at high speed for 10 minutes, the state was observed, and the following evaluation was made. ：: Holds bubbles without causing any slippage △: Holds bubbles with slight slippage ×: Causes slippage but holds bubbles XX: Breaks water or causes complete slippage Rolling resistance: 50 g of sample The sheet was sandwiched between polyethylene sheets and rolled stepwise to 0.5 mm with a roller sheeter. The state was observed and evaluated as follows. ：: Can be rolled without breakage without breaking. △: Can be rolled without breakage but breaks slightly. ×: Can be rolled with slight breakage. XX: Can be rolled with breakage. 耐性 Squeezing resistance: Use a die with an opening diameter of 2 mm. 100 g of the sample was packed in the attached extruder and the whole amount was squeezed out. The state of the squeezed out was observed and evaluated as follows. ：: Water can be squeezed out without breakage or interruption △: Slightly ruptured but squeezed without interruption ×: Broken but squeezed out without interruption XX: Broken and cut off [Table 3] As described above, according to the present invention, when producing a water-in-oil type emulsified oil / fat composition, an emulsion having excellent emulsion stability can be obtained. Things and
If this is further quenched and plasticized, it contains a large amount of aqueous phase, but when used as an oil-impregnated paste or fat spread and flavor fat spread according to the Japanese Agricultural Standards classification, spreading, stirring, rolling, A water-in-oil emulsified fat / oil composition suitable for use in oily low-calorie foods that does not cause water breakage and has reduced oil content because it does not cause emulsification destruction even by mechanical external pressure such as squeezing. It can be manufactured and further contributes to simplification of the process and labor saving, such as quenching plasticization is unnecessary by designing the composition.

Continuation of the front page (56) References JP-A-5-49398 (JP, A) JP-A-63-169931 (JP, A) JP-A-61-271950 (JP, A) JP-A-59-196036 (JP, A) JP-A-4-262740 (JP, A) JP-A-4-144632 (JP, A) JP-A-3-292847 (JP, A) JP-A-5-130826 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23D ^7/ 00-9/06

Claims (1)

(57) [Claim 1] 15 to 50 parts by weight of an oil phase and 85 to 50 parts of an aqueous phase
Parts by weight of a water-in-oil emulsified oil / fat composition comprising 0.3 to 1.5% by weight of a polyglycerin-condensed ricinoleate as an emulsifier, 0.0% of lecithin
5 to 0.2% by weight and glycerin acetate fatty acid ester 0.
A water-in-oil emulsified oil / fat composition obtained by homogenizing an oil phase and an aqueous phase each containing 1 to 5.0% by weight.