JP4422520B2 - Oil-in-water emulsion - Google Patents

Description

  The present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion containing a specific polyglycerin fatty acid ester and a specific fat. The oil-in-water emulsion of the present invention is particularly preferably used as a dressing.

Dressing A, salads dressing, French dressing, i.e., the edible vegetable oil, brewed vinegar or citrus juice as the main raw material, sodium chloride, sugars, and the like is added spices prepared, or emulsified in an oil-in-water, Or, it is a general term for seasonings in a separated state and seasonings in which pickled vegetables such as pickles are added. Among these, emulsified dressings are used for salads and other seasonings by emulsifying water, fats and oils, acidulants, salts, seasonings and the like into oil-in-water droplets.

Conventionally, fats and oils that are liquid at room temperature such as soybean oil, rapeseed oil, olive oil and the like have been used for dressing preparation, and various ingenuity has been made in the composition and preparation method thereof (for example, see Patent Documents 1 to 3). . Although a thick and flavorful dressing using solid fat is also desired, a concrete proposal of a method for preparing a stable oil-in-water emulsion using a solid oil-rich fat such as lard is As far as the inventors know, it is not done. This is because the prepared emulsion is difficult to use if it does not have fluidity at normal temperature and refrigerated. It is thought that it is difficult to prepare an emulsion that can be used.
JP-A-9-65853 JP 2001-137 A JP 2001-309761 A

  An object of the present invention is to provide an oil-in-water emulsion that has fluidity at room temperature and in a refrigerated state, and that does not cause separation and the like, and has an extremely stable emulsified state, even for fats and oils with a large amount of solid fat.

As a result of intensive studies to solve the above problems, the present inventors have found that by using a specific polyglycerin fatty acid ester, it is possible to obtain a stable oil-in-water emulsion even in fats and oils rich in solid fats. . The present invention has been accomplished based on these findings.
That is, according to the present invention, (1) 0.05 to 1.5% by weight of a polyglycerol fatty acid ester having a saturated fatty acid as a constituent fatty acid and a cloud point of 50 to 80 ° C. in a 10% by weight sodium chloride aqueous solution at a temperature of 20 Oil-in-water emulsion comprising 3 to 40% by weight of fat and oil having a solid fat content of 15% by weight or more, 0.1 to 6% by weight of salts and 2 to 15% by weight of acidulant Is provided.

According to a preferred embodiment of the present invention, there is provided (2) the oil-in- water emulsion according to (1), wherein the fat is lard and the content thereof is 10 to 40% by weight. (3) Further, the constituent fatty acid is a saturated fatty acid and an unsaturated fatty acid, and the polyglycerol fatty acid ester having an average esterification rate of 90% or more of the fatty acid is described in (1) or (2) above An oil-in-water emulsion is provided.
Moreover, (4) The oil-in-water emulsion in any one of said (1)-(3) whose oil-in-water emulsion is a dressing is provided.

According to the present invention, an oil-in-water emulsion (emulsion-type dretching) that uses fats and oils with a large amount of solid fat, has fluidity even in refrigeration and at room temperature, and is stable (hard to separate) and rich in flavor. Can be provided. In addition, according to the present invention, a stable oil-in-water emulsion can be obtained even when fats and oils with a large amount of solid fat are used, and even in a system with a low pH, a high salt concentration to which salts such as salt are added. Even in a system, a stable oil-in-water emulsion can be provided. The emulsion of the present invention can be used as a merit obtained by melting solid fat in the mouth, that is, as a thick and flavorful dressing.

The present invention will be described in more detail, but the following constituent elements are examples (representative examples) of embodiments of the present invention, and the present invention is not limited only by these contents.
The oil-in-water emulsion of the present invention is a polyglycerin fatty acid ester (hereinafter abbreviated as “emulsifier”) whose constituent fatty acid is a saturated fatty acid and has a cloud point of 50 ° C. to 80 ° C. in a 10% by weight sodium chloride aqueous solution. In other words, the oil contains fat, salt, and acidulant having a solid fat content of 15% by weight or more at a temperature of 20 ° C. The emulsion of the present invention can be used as a dressing as it is or by adding a seasoning, a flavor, a pigment, an antioxidant, or the like, if desired.

The polyglycerin fatty acid ester is an ester obtained by reacting polyglycerin with a fatty acid. The average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester used in the present invention is usually 4 to 20, preferably 8 to 14, and particularly preferably about 10.
Examples of the saturated fatty acid constituting the polyglycerol fatty acid ester used as an essential component in the present invention include those having 14 to 18 carbon atoms such as myristic acid, palmitic acid, and stearic acid. Among them, carbon number 18 Of these, stearic acid is particularly preferred. The esterification rate is usually 17 to 23%, particularly preferably 19 to 21%. Furthermore, the polyglycerin fatty acid ester has a cloud point to be described later in the range of 50 ° C to 80 ° C, preferably 50 ° C to 75 ° C, more preferably 55 ° C to 65 ° C in a 10% by weight sodium chloride solution. Is appropriate. The cloud point range is not limited to the above, and may be a range specified by a combination of the lower limit and the upper limit of the above range.

  The polyglycerin fatty acid ester is commercially available, for example, as trade name Ryoto polyglycerester S-24D (manufactured by Mitsubishi Chemical Foods) or Ryoto polyglycerester SWA-20D (manufactured by Mitsubishi Chemical Foods). S-24D is a decaglycerin stearate having a cloud point of 57.5 ° C. in a 10% by weight sodium chloride aqueous solution, and SWA-20D is a decaglycerin stearin having a cloud point of 72.5 ° C. under the same conditions. It is an acid ester.

  Other emulsifiers can be used in combination with the emulsion of the present invention. The emulsifier that can be used in combination (hereinafter sometimes abbreviated as “combination emulsifier”) is not particularly limited as long as it does not adversely affect the stability of the emulsion. Specifically, for example, polyglycerin fatty acid esters in which the constituent fatty acids are saturated fatty acids and unsaturated fatty acids and the average esterification rate of the fatty acids is 90% or more are preferable. Here, examples of the saturated fatty acid include lauric acid, myristic acid, palmitic acid, and stearic acid, and among them, lauric acid and palmitic acid are particularly preferable. Examples of the unsaturated fatty acid include those having 18 to 22 carbon atoms such as oleic acid, erucic acid, and behenic acid. Of these, oleic acid is particularly preferred. The ratio of saturated fatty acids to unsaturated fatty acids is usually 2: 1, preferably 3: 1, particularly preferably 4: 1. The esterification rate is usually 90% or more, preferably 95% or more.

The polyglycerin fatty acid ester used as a combined emulsifier is commercially available, for example, under the trade name Ryoto-polyglycerin LOP-120DP (Mitsubishi Chemical Foods).
These polyglycerol fatty acid esters are not limited to the above-mentioned commercially available products, and can be obtained by a commonly used method known per se. Specifically, for example, glycerin is polymerized under an alkali catalyst to obtain decaglycerin, for example, and then a fatty acid suitable for the purpose is subjected to a reaction temperature of about 240 ° C. to 260 ° C. for about 4 to 8 hours under an alkali catalyst. An esterification reaction is performed. Under the present circumstances, the polyglycerol fatty acid ester which has the target physical property can be obtained by changing a reaction raw material, reaction conditions, etc. suitably. With respect to the reaction product thus obtained, the “cloud point” and “average esterification rate” can be measured by a method described later, and those having desired physical properties can be selected.

Since polyglycerin fatty acid ester is a complex mixture (composition), it has been difficult to identify the overall characteristics of polyglycerin fatty acid ester by conventional chemical analysis. Therefore, “cloud point” and “esterification rate” have been adopted in recent years as comprehensive characteristic rules for polyglycerin fatty acid ester compositions.
“Cloud point” was discovered as the temperature at which a non-ionic surfactant aqueous solution derived from ethylene oxide was separated into two phases due to an increase in temperature and became heterogeneous. It is well known as a physical property evaluation method for oils and fats (Occupational dictionary of oils and fats: edited by Japan Oil Chemistry Association (Sachibo)). The cloud point is sensitive to the structure and composition of the polyglycerin fatty acid ester, as described in, for example, JP-A-9-157386, and thereby can more accurately identify the degree of hydrophilicity and the difference in composition. it can. Furthermore, since it can measure simply, it is the most excellent as a physical property which represents the characteristic of a polyglycerol fatty acid ester composition.

  The cloud point usually needs to be measured after the polyglycerol fatty acid ester is dissolved in 1 to 30% by weight sodium chloride or sodium sulfate aqueous solution. The conditions differ depending on the solubility of the target sample, but in the case of the present invention, first, polyglycerin fatty acid ester is dispersed in 10% by weight sodium chloride aqueous solution so as to be 1% by weight, and stirred while heating. Make a uniform aqueous solution. The obtained uniform aqueous solution of polyglycerin fatty acid ester is shaken and allowed to stand in steps of 2 to 5 ° C. at an arbitrary temperature of 0 ° C. or more and 100 ° C. or less, so that the polyglycerin fatty acid ester is separated like an oil or gel. Then, the state of the heterogeneous aqueous solution is measured. This non-uniform state is called “cloud point” and is defined by the temperature.

  "Average esterification rate" is the total number of hydroxyl groups in the polyglycerol fatty acid ester composition containing esterified hydroxyl groups minus the number of hydroxyl groups of free polyglycerol, and is the value obtained by dividing the number of esterified hydroxyl groups. (%). This esterification rate is determined by determining the hydroxyl value (OHV (1)), saponification value (SV) and acid value (AV) of the polyglycerin fatty acid ester, and the polyglycerin fatty acid ester composition was completely saponified into polyglycerin. It can be calculated from the hydroxyl value (OHV (2)). These values can be obtained by the measurement method described in the standard oil and fat analysis test method (established by Japan Oil Chemical Association).

  The content of the emulsifier is not particularly limited, but the lower limit is usually 0.05% by weight, preferably 0.1% by weight, more preferably 0.5% by weight based on the total amount of the emulsion (the same applies hereinafter). The upper limit is usually 10% by weight, preferably 3% by weight, more preferably 1.5% by weight. The content range may be a range specified by a combination of these upper and lower limits, but is usually 0.05 to 10% by weight, preferably 0.1 to 3% by weight, more preferably 0.5 to 1%. .5% by weight is suitable.

The combined emulsifier is not an essential component, and the content thereof is not particularly limited, but when used in combination, the lower limit is usually 0.1% by weight, preferably 0.5% by weight, and the upper limit is usually 1.5% by weight. , Preferably 1.0% by weight. The content range may be a range specified by a combination of these upper and lower limits, but is usually 0.1 to 1.5% by weight, preferably about 0.5 to 1.0% by weight.

The emulsifier and the combined emulsifier are usually added to the water side in the case of a hydrophilic emulsifier, and added to the oil side in the case of a lipophilic emulsifier, depending on the properties of the emulsifier used. Not. In order to sufficiently develop the function of the emulsifier, it is preferable to use it after dissolving it by heating it to an appropriate temperature, for example, about 60 to 70 ° C.
The fats and oils used in the present invention have a solid fat content (SFC) at a temperature of 20 ° C. of usually 15% by weight or more, preferably about 20 to 30% by weight. Hereinafter, this fat may be simply referred to as “solid fat”. Specific examples include lard, beef tallow, hardened beef tallow, palm oil, hardened palm oil, coconut oil, hardened coconut oil, milk fat, hardened fish oil, hardened soybean oil, hardened rapeseed oil, cocoa butter, cocoa butter substitute fat, and the like. It is done. These fats and oils can be used alone or in combination. Among these, lard is particularly preferably used.

Here, the solid fat amount (SFC) is generally measured by a normal pulse NMR method, and even if the solid fat index (SFI) obtained from the thermal analysis is used, a large difference does not occur. The melting point of these oils and fats is usually 33 ° C. or higher, but oils and fats having a melting point of 35 to 37 ° C. are preferred in consideration of solubility in the mouth.
The content of the solid fat is not particularly limited, but the lower limit is usually 3% by weight, preferably 5% by weight, more preferably about 10% by weight, and the upper limit is usually 90% by weight, preferably 70% by weight, more preferably About 40% by weight. The content range may be a range specified by a combination of these upper limit and lower limit, but is usually 3 to 90% by weight, preferably 5 to 70% by weight, more preferably about 10 to 40% by weight. It is.

  What is necessary is just to use what can be used for foodstuffs known per se as salts, such as salt. The content of the salt is not particularly limited, but the lower limit is usually 0.1% by weight, preferably 05. The upper limit is usually about 10% by weight, preferably about 8% by weight, more preferably about 6% by weight. The content range may be a range specified by a combination of these lower limit and upper limit, but is usually 0.1 to 10% by weight, preferably 0.5 to 8% by weight, more preferably 2 to 6% by weight. The degree is appropriate.

  Any acidulant may be used as long as it can be used in foods such as brewed vinegar (vinegar) and citrus fruit juice. The content is not particularly limited, but the lower limit is usually 2% by weight, preferably 5% by weight, more preferably about 7% by weight, and the upper limit is usually 25% by weight, preferably 18% by weight, more preferably 15% by weight. %. The range of the content may be a range specified by a combination of these upper and lower limits, but is usually 2 to 25% by weight, preferably 5 to 18% by weight, more preferably about 7 to 15% by weight. is there.

If desired, the emulsion of the present invention may further contain thickeners, seasonings such as sugars and spices, flavors, pigments, antioxidants and the like. Thereby, it can be set as the dressing suitable for various uses.
Examples of the thickening stabilizer include xanthan gum, guar gum, and tara gum. Among these, xanthan gum is preferable. The content of the thickening stabilizer is not particularly limited, but the lower limit is usually 0.01% by weight, preferably 0.03% by weight, more preferably about 0.05% by weight, and the upper limit is usually 2% by weight, preferably Is about 1% by weight, more preferably about 0.5% by weight. The content range may be a range specified by a combination of these lower and upper limits, but is usually 0.01 to 2% by weight, preferably 0.03 to 1% by weight, more preferably 0.05 to 0%. About 5% by weight is appropriate.

The content of the seasoning is not particularly limited, but the lower limit is usually 1% by weight, preferably 3% by weight, more preferably about 5% by weight, and the upper limit is usually 20% by weight, preferably 15% by weight, more preferably. About 10% by weight. The content range may be a range specified by a combination of these lower and upper limits, but is usually 1 to 20% by weight, preferably 3 to 15% by weight, more preferably about 5 to 10% by weight. is there.

  As the flavor, what is usually used for food may be used, and the content thereof is not particularly limited, but the lower limit is usually 0.01% by weight, preferably 0.03% by weight, more preferably about 0.05% by weight. The upper limit is usually 3% by weight, preferably 2% by weight, more preferably 0.7% by weight. The content range may be a range specified by a combination of these lower and upper limits, but is usually 0.01 to 3% by weight, preferably 0.03 to 2% by weight, more preferably 0.05 to 0%. About 7% by weight is appropriate.

  What is necessary is just to use what is normally used for a foodstuff, and the content is not specifically limited, However, A minimum is 0.01 weight% normally, Preferably it is 0.03 weight%, More preferably, it is about 0.05 weight%. The upper limit is usually 2% by weight, preferably 1% by weight, more preferably about 0.5% by weight. The content range may be a range specified by a combination of these lower and upper limits, but is usually 0.01 to 2% by weight, preferably 0.03 to 1% by weight, more preferably 0.05 to 0%. About 5% by weight is appropriate.

  As an antioxidant, what is normally used for a foodstuff, for example, a rosemary extract, a tocopherol, etc. can be used. The content of the antioxidant is not particularly limited, but the lower limit is usually 0.01% by weight, preferably 0.03% by weight, more preferably about 0.05% by weight, and the upper limit is usually 1% by weight, preferably It is about 0.8% by weight, more preferably about 0.5% by weight. The content range may be a range specified by a combination of these lower and upper limits, but is usually 0.01 to 1% by weight, preferably 0.03 to 0.8% by weight, more preferably 0.05. About 0.5% by weight is appropriate.

  As described above, the emulsion of the present invention contains emulsifiers, fats and oils, salts and acidulants as essential components, and may further contain a combined emulsifier, and if desired, seasonings, flavors, pigments, antioxidants. The remainder of the emulsion is water, and the oil-in-water type in which fats and oils are suspended and dispersed in water. The pH of the emulsion is usually about 3.0 to 4.5, preferably about 3.5 to 4.0.

The emulsion of the present invention can be prepared by emulsifying and dispersing the above components using an emulsifier (mixer). The emulsifier is not particularly limited and includes, for example, a three-one motor, a TK homomixer, a homogenizer, a colloid mill, a screw mixer, an azide homomixer, etc. Among them, it is preferable to use an azide homomixer.
The number of rotations of the emulsifier (mixer) is not particularly limited. For example, when a TK homomixer is used, it is usually 5000 to 12000 rpm, preferably about 7000 to 10000 rpm.

  Although the temperature (emulsification temperature) at the time of preparing an emulsion is not specifically limited, It is preferable that it is the temperature in which fats and oils and an emulsifier are melt | dissolving. The emulsification temperature is usually 50 to 80 ° C, preferably about 60 to 70 ° C. Components that are dispersed / dissolved in water, such as salt, acidulant and seasoning, are prepared as an aqueous phase during emulsification, and components that are dispersed / dissolved in oil, such as an antioxidant, are prepared as an oil phase. Is preferred.

  EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to the following examples. In the following examples and comparative examples, “parts” and “%” represent “parts by weight” and “% by weight”, respectively.

  5 parts of salt in 62.4 parts of water, 0.5 part of Ryoto polyglycerester S-24D (manufactured by Mitsubishi Chemical Foods) and 0.1 part of xanthan gum are heated and dissolved at 60 ° C., and 12 parts of vinegar are added. Disperse the undispersed portion on the water phase side at 3000 rpm for 15 seconds with a TK homomixer (manufactured by Tokushu Kikai Co., Ltd.). To this was added 20 parts of purified lard, which was separately heated and dissolved at 60 ° C., and stirred at 7000 rpm for 5 minutes to obtain an emulsion. After cooling at room temperature, it was divided into two sample bottles.

  The obtained emulsion was cooled to room temperature, transferred to a 100 ml glass sample bottle, stored at 5 ° C. and 40 ° C. (accelerated test), and visually observed for the presence of water separation and solid fat crystals over time. Further, after storage for one month, the viscosity of each emulsion was confirmed, and the emulsion with increased viscosity was shaken five times to evaluate the emulsion stability for 1 hour after redispersion. The results are shown in Tables 1 and 2. As is apparent from the table, the above emulsion did not cause separation and was stable after storage for one month.

  An emulsion was prepared in the same manner as in Example 1 except that Ryoto-polyglycerester S-24D was changed to 1.0 part (0.5 part was reduced by water to balance), and the emulsion stability was evaluated. The results are shown in Tables 1 and 2. As is apparent from the table, the above emulsion did not cause separation and was stable after storage for one month.

In Example 1, except that 0.5 part of Ryoto polyglycerate LOP-120DP (Mitsubishi Chemical Foods Co., Ltd.) was added to the purified lard after heating and dissolving at 60 ° C. (0.5 part is balanced by reducing water). Similarly, an emulsion was prepared and the emulsion stability was evaluated. The results are shown in Tables 1 and 2. As is apparent from the table, the above emulsion did not cause separation and was stable after storage for one month.
(Comparative Example 1)

An emulsion was prepared in the same manner as in Example 1 except that no emulsifier was used, and the emulsion stability was evaluated. The results are shown in Tables 1 and 2. As is apparent from the table, the emulsion was completely separated.
(Comparative Example 2)

An emulsion was prepared in the same manner as in Example 1, except that Ryoto Sugar Ester S-1170 (Mitsubishi Chemical Foods) was used instead of Ryoto Polyglycerester S-24D (Mitsubishi Chemical Foods). The emulsion stability was evaluated. The results are shown in Tables 1 and 2. As is apparent from the table, the emulsion was completely separated.
(Comparative Example 3)

  In Example 1, Ryoto-polyglycerester SWA-15D was used instead of Ryoto-polyglycerester S-24D. Since SWA-15D is a 30% solid product, 0.5 part was used in terms of solid content. The SWA-15D is a decaglycerin stearate having a cloud point of 90 ° C. or higher in a 10% by weight sodium chloride aqueous solution. The results are shown in Tables 1 and 2. As apparent from the table, the emulsion was completely separated after storage at 40 ° C. for 30 days.

  As specifically shown in Examples 1 to 3 above, the emulsion (dressing) of the present invention, if stored in a chilled state, hardly causes separation even after one month, and crystals of lard-derived solid fat Also, the stability is extremely good. Further, even at room temperature storage, it can be used stably for a certain period of time with little separation and without being spoiled by appearance and lightly redispersed by hand shaking.

  Therefore, the emulsion of the present invention can be practically used as a particularly rich and flavorful dressing.

Claims (4)

Constituent fatty acid is saturated fatty acid, polyglycerin fatty acid ester having a cloud point of 50 ° C. to 80 ° C. in a 10% by weight sodium chloride aqueous solution is 0.05 to 1.5 % by weight , and the solid fat content at 20 ° C. is 15 % by weight. % Oil- and- fat emulsion containing 3 to 40% by weight of fats and oils , 0.1 to 6% by weight of salts and 2 to 15% by weight of acidulant. The oil-in- water emulsion according to claim 1, wherein the fat is lard and the content thereof is 10 to 40% by weight. The oil- in- water emulsion according to claim 1 or 2, further comprising a polyglycerin fatty acid ester in which the constituent fatty acids are saturated fatty acid and unsaturated fatty acid and the average esterification rate of the fatty acid is 90% or more. The oil-in-water emulsion according to any one of claims 1 to 3, wherein the oil-in-water emulsion is a dressing.