JP5616686B2 - Acid oil-in-water emulsified composition - Google Patents

Description

  The present invention relates to an acidic oil-in-water emulsion composition.

  Acidic oil-in-water emulsified compositions such as dressings are usually produced by using egg yolk or the like as an emulsifier, preparing an aqueous phase containing the emulsifier, and then adding the oil phase to emulsify. In recent years, it has been clarified that diacylglycerol has an obesity-preventing action, a weight gain-inhibiting action, and the like (Patent Document 1), and attempts have been made to blend this into various foods (Patent Document 2).

  However, the acidic oil-in-water emulsion composition needs to have high emulsification stability. However, particularly when a high diacylglycerol-containing oil is used as the oil phase, depending on the type of fatty acid that constitutes the raw oil, Emulsion breakage may occur under internal conditions (-5 ° C to 5 ° C), and oil / water separation may occur. As a cause, since diacylglycerol has a higher melting point than triacylglycerol, it was considered that a part of diacylglycerol crystallizes under refrigerator conditions. Therefore, in order to improve low temperature resistance under refrigerator conditions (−5 ° C. to 5 ° C.), an emulsifier used as a fat and oil crystallization inhibitor is studied, and a specific range of emulsifiers is effective as a crystallization inhibitor. Has been reported (Patent Document 3).

On the other hand, assuming practical use, resistance is required not only for low-temperature resistance under refrigerator conditions but also for conditions that consider transportation in cold regions. That is, low temperature resistance at −5 ° C. is insufficient, and further improvement in low temperature resistance such as resistance at −10 ° C. is demanded.
Examples of techniques for improving low-temperature resistance include, for example, a method using a polyglycerol fatty acid ester and a plant sterol having a specific composition in combination (Patent Document 4), a polyglycerol having a high unsaturated fatty acid content and a high esterification rate. A method using a fatty acid ester (Patent Document 5) has been reported.

  In addition, as a technique for suppressing crystallization of fats and oils mainly composed of triacylglycerol, a method using polyglycerin fatty acid ester having a high saturated fatty acid content (Patent Documents 6 to 8) or a polyglycerin fatty acid ester having a high erucic acid content A method of using is already known (Patent Documents 9 and 10).

Japanese Unexamined Patent Publication No. 4-300828 Japanese Patent No. 2,848,849 JP 2002-176852 A JP 2006-087314 A JP 2006-115832 A US Pat. No. 2,266,591 JP-A-10-313820 JP-A-63-63343 JP 2004-248518 A Japanese Patent Application Laid-Open No. 2002-212587

However, the emulsifiers described in the above-mentioned patent documents have insufficient stability at further low temperatures, resulting in emulsion breakage and oil / water separation in some cases.
Accordingly, an object of the present invention is to provide an acidic oil-in-water emulsified composition containing diacylglycerol at a high concentration, which has low temperature resistance assuming transportation in a cold region.

  As a result of the study by the present inventors, in an acidic oil-in-water emulsion composition using a high-diacylglycerol-containing fat, the fatty acid constituting the polyglycerin fatty acid ester has a high saturated fatty acid content of 85% by mass or more, and the average of the constituent fatty acids It has been found that when a specific amount of polyglycerin fatty acid ester having a specific number of carbon atoms is used in the oil phase, low temperature resistance is improved and a stable acidic oil-in-water emulsion composition that does not cause quality deterioration can be obtained.

That is, the present invention provides the following (A) and (B):
(A) Oil phase containing 20% by mass or more of diacylglycerol (B) Of the fatty acids constituting the polyglycerol fatty acid ester, the saturated fatty acid is 85% by mass or more, and the average carbon number of the constituent fatty acids is 15.8 to 17 Acid oil-in-water emulsified composition containing 0.3% by mass or more of the polyglycerin fatty acid ester of .5, and the mass ratio of oil phase / water phase is 30 / 70-60 / 40 Is to provide.

  The acidic oil-in-water emulsified composition of the present invention has a low-temperature resistance at −10 ° C. assuming transport in a cold region while containing diacylglycerol in a high concentration, and has stable quality without appearance change such as water separation. Have

  In the oil phase (A) of the acidic oil-in-water emulsion composition of the present invention, the content of diacylglycerol is 20 mass from the viewpoint of effectiveness as a lipid metabolism improving food or body fat accumulation-inhibiting food, and industrial productivity. % (Hereinafter simply referred to as “%”) or more, preferably 35 to 99.9%, and particularly preferably 49 to 95%. The oil phase can contain triacylglycerol, monoacylglycerol, free fatty acid and the like in addition to diacylglycerol.

  (A) The content of triacylglycerol in the oil phase is preferably 80% or less, more preferably 0.1 to 50%, particularly 3% in terms of emulsifying properties, flavor, physiological effects, and industrial productivity. It is preferably ˜30%.

  (A) The content of monoacylglycerol in the oil phase is preferably 5% or less from the viewpoint of emulsifying properties, flavor and industrial productivity, more preferably 0 to 2%, particularly 0.1 to 1.5%. It is good to be. The constituent fatty acid of monoacylglycerol is preferably the same as the constituent fatty acid of diacylglycerol in terms of industrial productivity.

  (A) The content of free fatty acid (salt) in the oil phase is preferably 1% or less, more preferably 0 to 0.5%, particularly 0.05 in terms of emulsifying properties, flavor and industrial productivity. It is preferably ˜0.2%.

  In the case of acidic oil-in-water emulsified compositions such as dressings, it is preferable to use low melting point oils in the oil phase so that crystallization and solidification do not occur even when stored at a low temperature such as a refrigerator. The diacylglycerol used in the present invention also preferably has a low melting point. Specifically, the carbon number of the constituent fatty acid residue is preferably 8 to 24, particularly 16 to 22. The amount of unsaturated fatty acid residues is preferably 80% or more of all constituent fatty acid residues, more preferably 80 to 100%, particularly 90 to 100%, and particularly preferably 93 to 98%.

  Diacylglycerol can be obtained by any method such as an ester exchange reaction between vegetable oil, animal oil or the like and glycerin, or an esterification reaction between the above fatty acid-derived fatty acid composition and glycerin. The reaction method may be either a chemical reaction method using an alkali catalyst or the like, or a biochemical reaction method using an oil and fat hydrolase such as lipase.

  In the polyglycerin fatty acid ester (B) used in the present invention, the saturated fatty acid content in the constituent fatty acid is 85% or more, preferably 85 to 100%, more preferably 90 to 100%, and particularly 95 to 100%. Is preferable from the viewpoint of low temperature resistance and storage stability.

  (B) The average carbon number of the fatty acid constituting the polyglycerin fatty acid ester is 15.6 to 17.5, preferably 15.8 to 17.3, particularly 15.9 to 17.0, and particularly 16. 2 to 16.8 is preferable from the viewpoint of low temperature resistance and storage stability. When the number of fatty acids constituting the polyglycerol fatty acid ester is two or more, the average carbon number is a value obtained by weighted averaging the number of carbon atoms of each fatty acid according to the composition ratio (mass fraction).

  In (B) polyglycerin fatty acid ester, the content of saturated fatty acid having 8 to 14 carbon atoms in the constituent fatty acid is preferably less than 30%, more preferably 10% or more and less than 30%, especially 15% or more and less than 30%. It is preferable from the viewpoints of low temperature resistance and storage stability.

  Moreover, in (B) polyglycerol fatty acid ester, it is preferable that the saturated fatty acid content having 18 to 24 carbon atoms in the constituent fatty acid is 85% or less, particularly 30% or more and 85% or less, It is preferable from the viewpoint of storage stability.

  (B) In the polyglycerin fatty acid ester, examples of the constituent saturated fatty acid other than the saturated fatty acid having 8 to 14 carbon atoms and 18 to 24 carbon atoms include caproic acid and palmitic acid, but palmitic acid is preferable.

(B) In the polyglycerol fatty acid ester, the average polymerization degree of the polyglycerol is preferably 2 to 40, more preferably 4 to 40, and particularly preferably 10 to 40 from the viewpoint of low temperature resistance. In the present invention, the average degree of polymerization of polyglycerin is calculated from the hydroxyl value.

  (B) The esterification rate of the polyglycerin fatty acid ester is preferably 80% or more, more preferably 85 to 100%, and particularly preferably 90 to 100% from the viewpoint of low temperature resistance, pressure shear resistance, and temperature change resistance. Here, the esterification rate is a numerical value (%) representing the number of esterified hydroxyl groups in one molecule of polyglycerol fatty acid ester as a percentage with respect to the total number of hydroxyl groups in one molecule of polyglycerol.

  In the present invention, the content of the (B) polyglycerin fatty acid ester is 0.3% or more with respect to the oil phase mass, preferably 0.3 to 3.0%, and more preferably 0.4 to 2%, especially 0.5 to 1.5%, particularly 0.5 to 1% is preferred from the viewpoint of low temperature resistance and flavor as a food.

  The blending ratio (mass ratio) of the oil phase and the water phase in the acidic oil-in-water emulsion composition of the present invention is 30/70 to 60/40, but is further 30/70 to 50/50, particularly 35/65. 45/55 is preferable from the viewpoint of flavor and color tone.

  The acidic oil-in-water emulsion composition of the present invention can contain egg yolk. By containing egg yolk, the stability of the acidic oil-in-water emulsion composition can be improved. The egg yolk at this time may be in any form such as raw, frozen, powdered, salted, and sweetened, or may be blended in the form of whole egg containing egg white. The content of egg yolk in the composition is preferably 0.1 to 20% in terms of liquid egg yolk, from the viewpoint of improving the flavor, more preferably 0.3 to 15%, particularly 0.5 to 10%, and particularly 1 It is preferably ˜5%.

  The egg yolk may be enzyme-treated. As the enzyme used for the enzyme treatment of egg yolk, esterase, lipase and phospholipase are preferable, lipase and phospholipase are more preferable, and phospholipase is particularly preferable. Among the phospholipases, phospholipase A, that is, phospholipases A1 and A2 are preferable, and phospholipase A2 is particularly preferable.

In the acidic oil-in-water emulsion composition of the present invention, it is preferable from the viewpoint of flavor to further contain solid fat. Here, the solid fat means a solid or semi-solid fat at 25 ° C., for example, vegetable fats such as cocoa butter, palm oil, palm oil, margarine, beef fat, lard (pig fat), chicken oil. Animal fats and oils such as milk fat and butter, animal and vegetable mixed fats and oils such as shortening, and the like, and spices and spice extracts and flavors extracted and coated with these are also included. Especially milk fat is preferable from the point of flavor. Milk fat is a fat derived from milk and may be added as, for example, butter oil or the like, but may be added as cream, butter, cheese or the like containing milk fat. Especially, cheese is preferable. Examples of cheese include natural cheese, process cheese, processed cheese products, and the like.
As will be described later, when solid fat, particularly cheese, is contained in an acidic oil-in-water emulsion composition, resistance at −10 ° C. is weak. This invention came to obtain the acidic oil-in-water type emulsion composition which improved low-temperature tolerance in spite of containing solid fat by using (B) polyglyceryl fatty acid ester.

The content of the solid fat is preferably 0.5 to 15% in the acidic oil-in-water emulsion composition, more preferably 1 to 10%, and particularly 1 to 8% in terms of flavor as a food. To preferred.
Moreover, when cheese is contained as solid fat, the content of cheese is preferably 0.5 to 10%, more preferably 1 to 8%, particularly 1 to 7% with respect to the mass of the aqueous phase. From the point of flavor as a food.

  There is no restriction | limiting in particular in the aqueous phase of the acidic oil-in-water emulsion composition of this invention; Water; Rice vinegar, sake vinegar, apple vinegar, grape vinegar, grain vinegar, synthetic vinegar, etc. vinegar; Seasonings such as sugar, syrup, etc .; flavorings such as sake and mirin; various vitamins; organic acids such as citric acid and their salts; spices; various vegetables such as lemon juice or fruit juices; various vegetables Various fruits; thickening polysaccharides such as xanthan gum, gellan gum, guar gum, tamarind gum, carrageenan, pectin, and tragacanth gum; starches such as potato starch, decomposed products thereof, and starches modified by them; sucrose fatty acid Synthetic emulsifiers such as esters, sorbitan fatty acid esters and polysorbates; natural emulsifiers such as lecithin or its enzymatic degradation products; dairy products such as milk; soy protein, milk tamper Quality protein such as wheat protein, or protein-based emulsifiers such as isolates or decomposition products of these proteins; various phosphates, etc. can be contained. In the present invention, these can be appropriately blended according to the viscosity, physical properties and the like of the target composition.

Further, the pH of the aqueous phase is preferably 5.5 or less from the viewpoint of storage stability, more preferably 2.5 to 5.5, particularly 3 to 5, and particularly preferably 3.2 to 4.5. In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used. It is preferable to use vinegar from the point of maintaining the flavor of the ingredients immediately after the production of the liquid seasoning. Various types of vinegar can be used, such as grain vinegar, apple vinegar, and vinegar.
Further, the acidity in the aqueous phase is preferably 0.15 to 10%, more preferably 0.25 to 6, and particularly preferably 0.3 to 3 from the viewpoint of flavor. The “acidity” refers to a value obtained by performing titration of a liquid to be measured with 0.1 mol / L sodium hydroxide and calculating from the titration amount at the end point by the following equation (1).
Acidity (%) = (a × v × f) / w × 100 Formula (1)
(A: 0.006 g of acetic acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide, V: amount of sodium hydroxide used (0.1 ml) of 0.1 mol / L, f: factor of 0.1 mol / L, w: Sample collection amount (g))

  As the salts, various kinds of salts such as common salt, solar salt, rock salt, etc. can be used, and those in which a part thereof is replaced with potassium chloride, magnesium sulfate or the like can also be used. The salt content is preferably 1 to 20%, more preferably 2 to 15%, and particularly preferably 3 to 10% in the acidic oil-in-water emulsion composition from the viewpoint of flavor.

  Examples of the product form of the acidic oil-in-water emulsion composition of the present invention include dressings, semi-solid dressings, emulsified liquid dressings, salad dressings, French dressings and the like defined by the Japanese Agricultural Standard (JAS). It is not limited to these, and what is widely called dressings and dressing-like foods fall under this category.

The acidic oil-in-water emulsion composition of the present invention can be produced, for example, by the following method.
First, an oily phase is prepared by mixing diacylglycerol-containing oil and fat and an oily component of polyglycerol fatty acid ester. If necessary, an aqueous phase is prepared by mixing egg yolk, solid fat, and other water-soluble raw materials. Solid fat may be mixed in the oil phase.
An acidic oil-in-water emulsion composition can be obtained by adding an oil phase to a water phase, preliminarily emulsifying as necessary, and homogenizing. Examples of the homogenizer include a high-pressure homogenizer such as mountain gourin and microfluidizer, an ultrasonic emulsifier, a colloid mill, an azimuth homomixer, and a milder.
The aqueous phase in the present invention is preferably heat sterilized from the viewpoint of safety. As a sterilization method, a generally used method can be used. Specifically, methods such as a steam heating method, a heater heating method, a high-frequency electromagnetic induction heating method, and a tube type high temperature heating method can be used.

  The acidic oil-in-water emulsified composition thus produced is filled in a container and can be used as an emulsified food in a container in the same manner as a normal dressing or the like. For example, it can be used for cooking sauces such as tartar sauce, sandwiches, salads, grilled foods, fried foods, and seasonings.

  Any container can be used as long as it is usually used for acidic oil-in-water emulsion compositions such as dressings.

[Analysis method]
(1) Fatty acid glyceride composition About 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical) were added to a glass sample bottle, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC).

(2) Fatty acid composition of fats and oils Fatty acid methyl esters were prepared according to “Preparation method of fatty acid methyl esters (2.4.1.1.-1996)” in “Standard fat analysis test method” edited by Japan Oil Chemists' Society. Samples were obtained from American Oil Chemists. It was measured by Society Official Method Ce 1f-96 (GLC method).

(3) Fatty acid composition of polyglycerol ester It measured by the method similar to the fatty acid composition of fats and oils.

(Preparation of oil phase)
Polyglycerin fatty acid esters shown in Table 1 were used.
According to the composition shown in Table 2, polyglycerin fatty acid ester was added to a diacylglycerol (DAG) -rich oil and fat, and heated and dissolved at 70 ° C. to prepare an oil phase.

(Preparation of aqueous phase)
Of the aqueous phase raw materials shown in Table 2, those other than egg yolk were mixed and sterilized by heating at 80 ° C. for 4 minutes to obtain room temperature.

[Production of acidic oil-in-water emulsion composition]
Egg yolk was added to the aqueous phase, and the oil phase was gradually added and emulsified while stirring with a homomixer to produce a dressing. The obtained dressing was filled in a container to prepare a sample.

[Low temperature resistance evaluation]
Samples were stored at 5 ° C. for 30 days, −5 ° C. for 30 days, and −10 ° C. for 2 days, respectively, and then left at room temperature for about 5 hours. The appearance was visually observed by six panelists according to the following evaluation criteria. evaluated.
(Appearance of container dressing)
○: Good, no change ○-: Good but slight change in appearance is observed △: Somewhat poor, some cracks, separation, etc. are recognized ×: Defects, significant cracks, separation, etc. are recognized

The results are shown in Table 2.
Examples 1 to 8 which were acidic oil-in-water emulsion compositions using a diacylglycerol-rich oil and fat and a specific polyglycerin fatty acid ester in the oil phase showed extremely excellent low-temperature resistance (Table 2). The effect of low temperature resistance was the same even when cheese was included (Examples 3 and 6).
On the other hand, the comparative example 1 which did not mix | blend polyglycerol fatty acid ester did not have sufficient low temperature tolerance. Comparative Examples 2 to 7 had some low temperature resistance effects at −5 ° C., but low temperature resistance at −10 ° C. was insufficient. The constituent fatty acid composition of the polyglycerin fatty acid ester used was the same as in Example 2, but Comparative Example 8 with a small content of polyglycerin fatty acid ester in the oil phase had a weak effect of improving the low-temperature resistance of the emulsion. .

Claims (3)

Next (A) and (B):
(A) Oil phase containing 20% by mass or more of diacylglycerol (B) Saturated fatty acid is 85% by mass or more and 15% by mass or more of saturated fatty acid having 8 to 14 carbon atoms among the fatty acids constituting the polyglycerol fatty acid ester. Polyglycerol fatty acid ester having less than 30% by mass, 18 to 24 carbon saturated fatty acids of 30 to 85% by mass, and an average carbon number of constituent fatty acids of 15.8 to 17.5 as oil An acidic oil-in-water emulsion composition containing 0.3% by mass or more with respect to the phase mass and having an oil phase / water phase mass ratio of 30/70 to 60/40. Furthermore, the acidic oil-in-water emulsified composition according to claim 1, containing a solid fat. The acidic oil-in-water emulsion composition according to claim 1 or 2 , wherein the acidic oil-in-water emulsion composition is a dressing or a dressing-like food.