JP5036091B1 - Water-in-oil emulsified fat composition - Google Patents

Abstract

An object of the present invention is to provide a water-in-oil emulsified oil / fat composition having nutritional function and excellent storage stability and flavor despite the addition of vitamin E.
A water-in-oil emulsified fat composition contains vitamin E in an aqueous phase. Vitamin E is emulsified together with glycerin fatty acid ester. It is preferable that the value of “linoleic acid content (wt%) + linolenic acid content (wt%) × 2” in the constituent fatty acids of the outer phase fat is 20 or more.
[Selection figure] None

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition containing vitamin E, and more particularly to the oil / fat composition suitable for margarine and fat spread.

  Consumers are increasingly interested in health, and a labeling system for nutritional functional foods has been established for vitamins and minerals, which are important nutrients. In addition, it is strongly desired to reduce the content of saturated fatty acids and trans fatty acids. Therefore, in home margarine and fat spread, vegetable fats and oils rich in polyunsaturated fatty acids such as linoleic acid and linolenic acid are often blended. Furthermore, these polyunsaturated fatty acids are not synthesized in the body and must be taken from food. In addition, these polyunsaturated fatty acids are indispensable as a constituent material of biological membranes constituting cells, and also have an important function of normalizing blood cholesterol levels.

  On the other hand, polyunsaturated fatty acids have a risk of being oxidized in the body and converted into lipid peroxides. When lipid peroxide is formed, the life of red blood cells and cells may be shortened and deposited in the brain, blood vessels, and organs, and their functions may be deteriorated and aged.

  Vitamin E is a substance that exhibits the function of preventing the oxidation of such polyunsaturated fatty acids. Vitamin E includes α-, β-, γ-, and δ-tocopherol, and among them, α-tocopherol has the largest physiological activity. However, since vitamin E is oil-soluble, it is usually difficult to absorb it from the diet.

  Therefore, development of fat and oil foods that are rich in vitamin E and have good absorbability is desired. However, when the outer phase oil of a water-in-oil emulsion such as margarine or fat spread contains a large amount of vitamin E, the oxidative stability of fats and oils such as margarine is lowered. This is because there are many polyunsaturated fatty acids in the outer phase fats and oils (for example, the value of “linoleic acid content (% by weight) + linolenic acid content (% by weight) × 2” in the fatty acid composition is 20 or more). Become prominent. For this reason, the peroxide value (hereinafter referred to as POV) increases during the storage of fats and oils, and a sufficient shelf life cannot be ensured.

  In order to solve this problem, for example, a method of blending tocopherol in the oil phase and ascorbic acid, citric acid or the like in the aqueous phase is disclosed (Patent Document 1). However, even with this method, the oxidation of fats and oils cannot be sufficiently suppressed, and the drawback that the flavor is deteriorated due to the oxidation of ascorbic acid and citric acid still remains.

  Thus, development of oil and fat compositions, such as margarine and fat spread, in which oxidation stability and flavor do not decrease even when vitamin E is blended is desired.

Japanese Patent No. 3941073

  Under such circumstances, an object of the present invention is to provide an oil / fat composition capable of maintaining a good flavor without deteriorating the oxidative stability of fats and oils even when vitamin E is added.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventors reduced the oxidative stability of fats and oils during storage by adding vitamin E to the aqueous phase and then mixing it with the oil phase. In addition, the present inventors have found that an emulsified oil / fat composition having a good flavor can be obtained and completed the present invention.

  That is, the present invention is the water-in-oil emulsified fat composition, wherein the water phase contains vitamin E in the water-in-oil emulsified fat composition.

  The vitamin E is preferably emulsified and contained.

  Furthermore, it is more preferable that the vitamin E is emulsified together with a glycerin fatty acid ester.

  Moreover, this invention is a manufacturing method of the water-in-oil type emulsified oil-fat composition including adding the water phase containing vitamin E to fats and oils.

  Moreover, this invention is the said method characterized by making the water phase contain vitamin E in the peroxide value raise suppression method of a water-in-oil type emulsified fat composition.

  The present invention is a water-in-oil emulsified fat composition, characterized by containing vitamin E in the aqueous phase. Unlike the oils and fats composition, which has been poor in storage stability by adding vitamin E and has been deteriorated in flavor, vitamin N has been added, but it has excellent storage stability and flavor. It is an emulsified oil and fat composition having a function.

  Examples of raw oils and fats used in the present invention include rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, olive oil, palm oil, palm kernel oil, coconut oil and other vegetable oils, beef tallow, lard, fish oil and other animal oils, and these Any oils and fats that can be used for food, such as hydrogenated oil, fractionated oil, and transesterified oil obtained from the above can be mentioned. Usually, a mixture of liquid oil that is liquid at room temperature and solid fat that is solid at room temperature is used.

  The oil phase of the outer phase in the oil and fat composition of the present invention includes, as necessary, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbate, etc. It can be used as long as the function of the invention is not impaired.

  The fatty acid composition of the oil phase of the present invention preferably contains a polyunsaturated fatty acid. ADVANTAGE OF THE INVENTION According to this invention, the nutritional function of a polyunsaturated fatty acid can be enjoyed, without reducing the storage stability and flavor of an oil-fat composition. Examples of polyunsaturated fatty acids include omega-6 acids such as linoleic acid and arachidonic acid, and omega-3 acids such as linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). . Introduction of polyunsaturated fatty acids can be achieved by the use of at least one of naturally-derived oils and fats, oils and fats extracted from cultured microorganisms, and chemical compounds containing a large amount thereof. In particular, the value of “linoleic acid content (wt%) + linolenic acid content (wt%) × 2” in the fatty acid composition of the oil phase of the present invention is preferably 20 or more. Examples of such fats and oils include those containing a predetermined amount or more of liquid oil such as soybean oil and rapeseed oil. The effect of this invention becomes more remarkable as the said value is 20 or more.

  Vitamin E to be blended in the aqueous phase may be anything that can be used for food. Examples of useful raw materials for vitamin E include oil sesame produced as a by-product when refining vegetable oils such as soybean oil, rice bran oil, cottonseed oil, and corn oil, and those containing a large amount of vitamin E such as wheat germ oil. . Examples of the form include pasty vitamin E and powdered vitamin E.

  In order to emulsify and disperse vitamin E in the aqueous phase, emulsifiers such as glycerin, sugar alcohol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbate, etc. may be used. good. An emulsifier is preferably used, and more preferably a glycerin fatty acid ester is used. Further, a commercially available emulsified vitamin E preparation (for example, Sun Active-VE720 manufactured by Taiyo Kagaku Co., Ltd.) may be used.

  The lower limit per 10 g of the fat / oil composition of vitamin E content in the aqueous phase is preferably 1 mg, more preferably 2 mg, and even more preferably 3 mg. The upper limit is preferably 20 mg, more preferably 15 mg, still more preferably 12 mg, and most preferably 10 mg. If the content is too small, the physiological function of vitamin E cannot be fully exerted, and if it is too large, the flavor may be deteriorated.

  By containing vitamin E in the water phase, an increase in the peroxide value can be remarkably suppressed as compared with the case where vitamin E is contained in the oil phase. Therefore, this invention provides the said method characterized by making the water phase contain vitamin E in the peroxide number raise suppression method of a water-in-oil type emulsified fat composition. The degree of suppression of the increase in the peroxide value is preferably 50% or more, more preferably 60% or more, and even more preferably 65% or more, as compared with the case where it is contained in the oil phase.

  The water-in-oil emulsified oil / fat composition of the present invention is suitable for margarine and fat spread for home use and business use. The auxiliary ingredients included in the composition of the present invention for use in margarine and fat spread are salt, sugar, dairy product, colorant, flavor, thickener / stabilizer, antioxidant, vitamins other than vitamin E, emulsifier Etc. A water-in-oil emulsified oil / fat composition such as margarine can be produced by a known method. Specifically, the oil phase component and the aqueous phase component are stirred and emulsified together to form an emulsion, which is cooled to stabilize the emulsion. In the case of the present invention, it is desirable to prepare a vitamin E-containing aqueous phase in advance and then add it to the oil phase. The weight ratio of the oil phase to the aqueous phase is usually 30:70 to 95: 5, preferably 40:60 to 90:10. Moreover, the oil phase temperature at the time of adding a water phase has preferable 40 to 80 degreeC. The aqueous phase is added to the oil phase at the above temperature with stirring, preliminarily emulsified, and then cooled and kneaded through a botator, a perfector and the like to obtain an emulsified oil / fat composition. It is also possible to obtain a bubble-containing water-in-oil emulsified oil / fat composition by cooling and kneading a pre-emulsion of an oil phase and an aqueous phase while blowing a gas such as nitrogen or air.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention.

  In the following, the followings were used as the fats and oils used.

[Oil used]
Palm stearin (iodine value 32), palm kernel oil, soybean oil, rapeseed oil, corn oil, and high oleic safflower oil were all manufactured by J-Oil Mills.

[Others]
Vitamin E preparation (Tocopherol ET-840R manufactured by J-Oil Mills Co., Ltd.) (Vitamin E 40% or more)
Emulsified vitamin E preparation (Sun Active VE-720 manufactured by Taiyo Kagaku Co., Ltd.) (Vitamin E 20%, glycerin fatty acid ester 4.5%)
Lecithin (Lecithin FA manufactured by J-Oil Mills Co., Ltd.)

[Measurement of linoleic acid and linolenic acid content]
Analysis was performed according to the standard analysis method for oils and fats (2.4.1.1-1996).

(Preparation of transesterified oil)
0.5 parts by weight of sodium methylate was added as a catalyst to an oil containing 70 parts by weight of palm stearin and 30 parts by weight of palm kernel oil, and random transesterification was performed at 80 ° C. for 30 minutes. Purification was carried out by a usual method to obtain a transesterified oil.

[Preparation of water-in-oil emulsified oil and fat composition]
An oil phase and an aqueous phase having the compositions shown in Tables 1 and 2 were prepared. Pre-emulsification was performed by adding the aqueous phase to the oil phase kept at about 60 ° C. with stirring. Thereafter, the mixture was cooled and kneaded through a botator to prepare an oil and fat composition.

[Evaluation of preservation test]
After the prepared oil and fat composition was stored at 15 ° C. for 90 days, the peroxide value (POV) and flavor were evaluated. The flavor was evaluated according to the following criteria by a sensory test by a plurality of specialized panelists. POV was measured according to the standard fat analysis method (2.2.2.1-2003). The results are shown in Tables 1 and 2.
<Evaluation of flavor>
◎ Very good ○ Good △ Somewhat good × Bad

As shown in Tables 1 and 2, for POV, Examples 1 to 5 are 21% (comparison between Example 1 and Comparative Example 1) to 33% ( Examples ) as compared to Comparative Examples 1 to 5. 4 and Comparative Example 4 and Comparison between Example 5 and Comparative Example 5) were significantly suppressed. As for the flavor, Comparative Example 6 was slightly inferior, while Comparative Examples 1 to 5 were poor in flavor, while Examples 1 to 5 were generally good. In addition, as for the appearance and ease of application, the oil and fat compositions prepared this time were all good. Therefore, it was found that the present invention is excellent in oxidative stability and flavor in spite of blending vitamin E.

Claims (7)

In the water-in-oil emulsified oil / fat composition, the outer phase fat / oil contains a polyunsaturated fatty acid , the water phase contains vitamin E emulsified together with an emulsifier , and the vitamin E is added in an amount of 1 mg or more per 10 g of the oil / fat composition. The water-in-oil type emulsified oil / fat composition, characterized by containing 12 mg or less . The water-in-oil emulsified oil / fat composition according to claim 1, wherein the emulsifier is a glycerin fatty acid ester .   The water-in-oil according to claim 1, wherein a value of "linoleic acid content (wt%) + linolenic acid content (wt%) x 2" in the constituent fatty acids of the outer phase fat is 20 or more. Type emulsified oil and fat composition. Aqueous phase containing by emulsified with emulsifier Vitamin E, see contains adding the oil containing polyunsaturated fatty acids, which contained less fat composition 10g per 1mg or 12mg said vitamin E, water-in-oil Type emulsion oil and fat composition manufacturing method.   The said emulsifier is glycerol fatty acid ester, The manufacturing method of the water-in-oil type emulsified oil-fat composition of Claim 4 characterized by the above-mentioned. In peroxide elevation suppressing method of the water-in-oil emulsion fat composition, contain a polyunsaturated fatty acid in the outer phase oil, and vitamin E is contained in emulsified with an emulsifier in an aqueous phase, said vitamin E the features that you containing less fat composition 10g per 1mg least 12 mg, said method.   The said emulsifier is glycerol fatty acid ester, The peroxide value raise suppression method of the water-in-oil type emulsified oil-fat composition of Claim 6 characterized by the above-mentioned.