JP5693864B2 - Water-in-oil food - Google Patents
Water-in-oil food Download PDFInfo
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- JP5693864B2 JP5693864B2 JP2010060504A JP2010060504A JP5693864B2 JP 5693864 B2 JP5693864 B2 JP 5693864B2 JP 2010060504 A JP2010060504 A JP 2010060504A JP 2010060504 A JP2010060504 A JP 2010060504A JP 5693864 B2 JP5693864 B2 JP 5693864B2
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- 235000013305 food Nutrition 0.000 title claims description 57
- -1 ricinoleic acid ester Chemical class 0.000 claims description 51
- 239000012071 phase Substances 0.000 claims description 47
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 36
- 229930195729 fatty acid Natural products 0.000 claims description 36
- 239000000194 fatty acid Substances 0.000 claims description 36
- 238000006116 polymerization reaction Methods 0.000 claims description 23
- 229960003656 ricinoleic acid Drugs 0.000 claims description 23
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 23
- 229920000223 polyglycerol Polymers 0.000 claims description 19
- 239000008346 aqueous phase Substances 0.000 claims description 10
- TUNFSRHWOTWDNC-UHFFFAOYSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229940066675 ricinoleate Drugs 0.000 claims description 3
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 3
- 229940105132 myristate Drugs 0.000 claims 4
- 239000003921 oil Substances 0.000 description 78
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 40
- 235000019198 oils Nutrition 0.000 description 32
- 238000002844 melting Methods 0.000 description 15
- 230000008018 melting Effects 0.000 description 15
- 239000003925 fat Substances 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 14
- 235000014121 butter Nutrition 0.000 description 13
- 239000006071 cream Substances 0.000 description 13
- 238000000926 separation method Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 235000021360 Myristic acid Nutrition 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 239000000155 melt Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- OKSFAFCZNADJOC-UHFFFAOYSA-N propane-1,2,3-triol tetradecanoic acid Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCC(O)=O OKSFAFCZNADJOC-UHFFFAOYSA-N 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- DEHSROIMLHSKQK-PDTZROCYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O DEHSROIMLHSKQK-PDTZROCYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- ZWXXANQVSLUVGG-UHFFFAOYSA-N propane-1,2,3-triol;tetradecanoic acid Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCC(O)=O ZWXXANQVSLUVGG-UHFFFAOYSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Description
本発明は、乳化安定性に優れ、口に含んだときに速やかに油中水型から水中油型に転相し、口溶け、油性感が良好である油中水型食品に関するものである。本発明の油中水型食品は、マーガリンやベーカリー食品のサンド・フィリング・トッピング等のバタークリーム、スプレッド等として好適に用いることができる。 The present invention relates to a water-in-oil type food that has excellent emulsification stability, rapidly phase-inverts from a water-in-oil type to an oil-in-water type when dissolved in the mouth, dissolves in the mouth, and has a good oily feeling. The water-in-oil type food of the present invention can be suitably used as a butter cream, spread, etc., such as sand filling, topping, etc. of margarine or bakery food.
バター、マーガリン、ファットスプレッド、バタークリーム、クリームチーズ、ショートニングなどの油中水型食品は、食品分野で広く利用されており、例えば、バタークリームはクッキー、ビスケット、バターケーキ等のフィリング、トッピング及びサンド用途などに使用されている。しかしながら、これらバタークリームやスプレッド等は油相が連続相となっているため、口に含んだときに油っぽく油性感があり、口中で良好な風味が充分に広がらない、口溶けが悪いという問題点があった。
また、ベーカリー食品のサンドクリームとして用いる場合、油中水型食品に含まれる油脂成分がベーカリー食品に染み出し、商品価値が低下する等の問題があった。
Water-in-oil foods such as butter, margarine, fat spread, butter cream, cream cheese, and shortening are widely used in the food field. For example, butter cream is a filling, topping and sanding of cookies, biscuits, butter cake, etc. Used for applications. However, since these butter creams and spreads have a continuous oil phase, they are oily and oily when included in the mouth, and the good flavor does not spread sufficiently in the mouth, and the mouth melts poorly. There was a point.
In addition, when used as a sand cream for bakery foods, there has been a problem that the fat and oil components contained in the water-in-oil food ooze out into the bakery food and the commercial value is lowered.
そこで、バタークリームやスプレッド等油中水型食品において、油性感の低減、呈味向上、口溶け向上に関して数多くの検討が行われてきた。代表的な方法としては、固体脂含量の少ない油脂を使用する方法（例えば、特許文献１参照。）がある。しかし、この方法では、口溶けは向上しているが、溶けた油脂は油溶性であるため、口中での分散性が悪く、油っぽさが残るという問題があった。
また、脂肪酸基が不飽和である高ＨＬＢのグリセリン脂肪酸エステルを含有する油中水型食品（例えば、特許文献２参照。）がある。しかし、この方法では、油性感の低減、口溶け向上という点については、ある程度の効果が得られたが、油中水型食品の保形性、油中水型食品に含まれる油脂成分がベーカリー食品に染み出すという問題は解決されていない。
ポリグリセリ脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリドの乳化剤を含有し口溶けを向上させる方法があるが（例えば、特許文献３参照。）、口溶けは満足できるものではなく、口中でスプレッドが壊乳化すると水相成分のみではなく油相成分も口中に広がるため、油っぽさが残る問題は解決されていない。さらには、３種類もの乳化剤を併用するのは、作業上繁雑であり、必ずしも付加価値の高い技術とは言いがたいものであった。
また、ＨＬＢ１０以上のポリグリセリン脂肪酸エステル及びＨＬＢ５以下のポリグリセリン脂肪酸エステルを油相中に含有し油性感の低減、口溶けを向上させる方法があるが（例えば、特許文献４参照。）、ＨＬＢ１０以上の乳化剤を油相に含有することは、本来適切ではなく、乳化剤の溶解性不良が生じやすい。その結果、２種併用であっても常に安定乳化物を調製できるとは限らないことから、輸送中、保存時において分離する可能性があり、必ずしも産業付加価値の高い技術とは言いがたいものであった。
Therefore, in water-in-oil foods such as butter cream and spreads, many studies have been made on reducing oiliness, improving taste, and improving mouth melt. As a typical method, there is a method using fats and oils with a low solid fat content (for example, see Patent Document 1). However, in this method, although the meltability in the mouth is improved, since the melted fats and oils are oil-soluble, there is a problem that the dispersibility in the mouth is poor and the oiliness remains.
There is also a water-in-oil food containing a high HLB glycerin fatty acid ester whose fatty acid group is unsaturated (see, for example, Patent Document 2). However, with this method, some effects have been obtained in terms of reducing oiliness and improving mouth melting, but the shape retention of water-in-oil foods and the fat and oil components contained in water-in-oil foods are bakery foods. The problem of oozing out has not been solved.
Although there is a method for improving the dissolution in the mouth by containing an emulsifier of polyglyceryl fatty acid ester, glycerin fatty acid ester and organic acid monoglyceride (see, for example, Patent Document 3), the dissolution in the mouth is not satisfactory, and when the spread is broken and emulsified in the mouth, water Since not only the phase component but also the oil phase component spreads in the mouth, the problem of remaining oily has not been solved. Furthermore, using three types of emulsifiers together is complicated in work, and is not necessarily a high-value-added technique.
Moreover, although there exists the method of containing the polyglyceryl fatty acid ester of HLB10 or more and the polyglyceryl fatty acid ester of HLB5 or less in an oil phase, and reducing a feeling of oiliness and improving a mouth melting (for example, refer patent document 4), HLB10 or more is mentioned. Inclusion of an emulsifier in the oil phase is not appropriate in nature and tends to cause poor solubility of the emulsifier. As a result, even if two types are used in combination, a stable emulsion cannot always be prepared, so there is a possibility of separation during transportation and storage, which is not necessarily a technology with high industrial added value. Met.
本発明は、油中水型食品をベーカリー食品のサンド・フィリング・トッピング等のバタークリーム、スプレッド等に用いた際、乳化安定性に優れ、口に含んだときに速やかに油中水型から水中油型に転相し、口溶け、油性感が良好である油中水型食品を提供することを課題とする。 The present invention is excellent in emulsification stability when used in butter creams, spreads, etc., such as sand filling fillings and toppings for bakery foods. It is an object of the present invention to provide a water-in-oil type food that is phase-shifted into an oil mold, melts in the mouth, and has a good oiliness.
本発明者らは、鋭意研究を重ねて行ったところ、特定のポリグリセリン縮合リシノレイン酸エステルと、特定のＨＬＢ８以上のポリグリセリン脂肪酸エステルを特定の割合で配合することにより上記課題を解決できることを見出した。
また、本発明は、上記油中水型食品を製造する方法であって、ポリグリセリン縮合リシノレイン酸エステルを油相に含有させる工程、ポリグリセリン脂肪酸エステルを水相に含有させる工程及びこれらを混合する工程を有することを特徴とする油中水型食品の製造方法を提供するものである。
As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by blending a specific polyglycerin condensed ricinoleic acid ester and a specific HLB8 or higher polyglycerin fatty acid ester in a specific ratio. It was.
Further, the present invention is a method for producing the above water-in-oil food, the step of containing a polyglycerol condensed ricinoleic acid ester in an oil phase, the step of containing a polyglycerol fatty acid ester in an aqueous phase, and mixing these The present invention provides a method for producing a water-in-oil food characterized by comprising steps.
本発明により、乳化安定性に優れ、口に含んだときに速やかに油中水型から水中油型に転相し、口溶け、油性感が良好であるバタークリーム、スプレッド等の油中水型食品を提供できる。 According to the present invention, water-in-oil type foods such as butter creams and spreads which have excellent emulsification stability, quickly phase-invert from water-in-oil type to oil-in-water type when dissolved in the mouth, dissolve in the mouth, and have a good oily feeling. Can provide.
以下、本発明を詳細に説明する。
本発明の油中水型食品は、ポリグリセリン縮合リシノレイン酸エステル及びＨＬＢ８以上のポリグリセリン脂肪酸エステルを特定の割合で含有することを特徴とするものである。
Hereinafter, the present invention will be described in detail.
The water-in-oil type food of the present invention is characterized by containing a polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester of HLB 8 or more in a specific ratio.
本発明に使用するポリグリセリン縮合リシノレイン酸エステルの構成ポリグリセリンの平均重合度は特に限定するものではないが、好ましくは２〜１０、より好ましくは５である。縮合リシノレイン酸の重合度は特に限定するものではないが、好ましくは２〜６である。ポリグリセリン縮合リシノレイン酸エステルを使用すると、油中水型食品の乳化安定性を改善し、油中水型食品に含まれる油脂成分のベーカリー食品への染み出しを抑制することができる。 The average degree of polymerization of polyglycerin constituting polyglycerin condensed ricinoleic acid ester used in the present invention is not particularly limited, but is preferably 2 to 10, more preferably 5. The degree of polymerization of condensed ricinoleic acid is not particularly limited, but is preferably 2-6. When polyglycerin condensed ricinoleic acid ester is used, the emulsification stability of the water-in-oil type food can be improved, and the oil and fat component contained in the water-in-oil type food can be prevented from exuding into the bakery food.
本発明に使用するポリグリセリン脂肪酸エステルのＨＬＢは８以上、好ましくは１０〜１６、更に好ましくは１２〜１４である。本発明の油中水型食品において、ポリグリセリン脂肪酸エステルのＨＬＢが８よりも低いと油中水型の乳化が強固になりすぎ、油中水型食品を口に含んだときに速やかに油中水型から水中油型に転相しにくいため、口溶けが悪くなるので好ましくない。
ここで、油中水型食品を口に含んだときの転相については、口内温度３６℃〜４０℃のお湯１００重量部に対して、調製した油中水型食品を１．５重量％添加し、咀嚼に相当する弱い攪拌をすることで、白濁分散すれば油中水型食品が転相し水中油型分散しており、逆に白濁分散せず顕著なオイルオフが見られる場合などは転相していないものとして簡易的に判断することが可能である。
The HLB of the polyglycerol fatty acid ester used in the present invention is 8 or more, preferably 10 to 16, and more preferably 12 to 14. In the water-in-oil food of the present invention, when the HLB of the polyglycerin fatty acid ester is lower than 8, the water-in-oil emulsification becomes too strong, and when the water-in-oil food is included in the mouth, Since it is difficult to invert the phase from the water type to the oil-in-water type, it is not preferable because the melting of the mouth deteriorates.
Here, about the phase inversion when the water-in-oil food is included in the mouth, the prepared water-in-oil food is added by 1.5% by weight with respect to 100 parts by weight of hot water having a mouth temperature of 36 ° C. to 40 ° C. However, if a white turbid dispersion is obtained by applying a slight agitation equivalent to chewing, the water-in-oil type food is phase-inverted and dispersed in an oil-in-water type. It can be easily determined that the phase has not been changed.
本発明に使用するポリグリセリン脂肪酸エステルの構成ポリグリセリンにおいて、平均重合度は４〜１０であり、好ましくは、重合度４以上のポリグリセリンを７０％以上含むポリグリセリンであって、かつ重合度５、７若しくは１１のポリグリセリンを４０％以上含むポリグリセリンである。更に好ましくは、平均重合度が５であり、重合度４以上のポリグリセリンを７０％以上含むポリグリセリンであって、かつ重合度５のポリグリセリンを４０％以上含むポリグリセリンである。 In the polyglycerin constituting the polyglycerin fatty acid ester used in the present invention, the average degree of polymerization is 4 to 10, preferably 70% or more of polyglycerin having a degree of polymerization of 4 or more, and a degree of polymerization of 5 , 7 or 11 polyglycerol containing 40% or more. More preferably, it is a polyglycerin having an average degree of polymerization of 5 and containing 70% or more of polyglycerin having a degree of polymerization of 4 or more and containing 40% or more of polyglycerin having a degree of polymerization of 5.
なお、ここでいう平均重合度とは、ポリグリセリン脂肪酸エステルの原料であるポリグリセリンの水酸基価より計算された値である。
ポリグリセリン脂肪酸エステルの原料として使用されるポリグリセリンは一般には、グリセリンを原料として苛性ソーダなどのアルカリ触媒の存在下、高温にて脱水縮合し、必要に応じて蒸留、脱臭、脱色して得られる。これらポリグリセリン脂肪酸エステルの原料であるポリグリセリンは、反応ポリグリセリンとも呼ばれ、重合度１から１０までの異なるポリグリセリンの混合物であり、重合度分布の広いものである。そして、一般のポリグリセリンは、水酸基価を測定して求められる末端基分析法により決定された平均重合度によって、テトラグリセリン、ヘキサグリセリン、デカグリセリン等と呼ばれている。従って、平均重合度は、計算上で求められた値であり、実際の重合度とは異なる値を示す場合がある。
In addition, the average degree of polymerization here is a value calculated from the hydroxyl value of polyglycerol which is a raw material of polyglycerol fatty acid ester.
Polyglycerin used as a raw material for polyglycerin fatty acid ester is generally obtained by dehydrating and condensing at high temperature in the presence of an alkali catalyst such as caustic soda using glycerin as a raw material, and distillation, deodorization, and decolorization as necessary. Polyglycerin, which is a raw material for these polyglycerin fatty acid esters, is also called reactive polyglycerin, is a mixture of different polyglycerins having a polymerization degree of 1 to 10, and has a wide polymerization degree distribution. And general polyglycerin is called tetraglycerin, hexaglycerin, decaglycerin etc. by the average degree of polymerization determined by the terminal group analysis method calculated | required by measuring a hydroxyl value. Therefore, the average degree of polymerization is a value obtained by calculation and may show a value different from the actual degree of polymerization.
詳しくは次式（式１）及び（式２）から平均重合度（ｎ）が計算される。
（式１）分子量＝７４ｎ＋１８
（式２）水酸基価＝５６１１０（ｎ＋２）／分子量
このため、一般のポリグリセリン脂肪酸エステルは、グリセリン及びジグリセリンなどの低重合度のものが多く含まれ、また重合度分布の広いポリグリセリンから構成されるため、本来有する乳化力、可溶化力を発揮することができない場合もある。
そこで、本発明においては、低重合度のポリグリセリンが少なく、かつ重合度の分布が狭いポリグリセリンと脂肪酸とで構成されるポリグリセリン脂肪酸エステルを使用することで、製造される油中水型食品を口に含んだときに速やかに油中水型から水中油型に転相し、口溶け、油性感をより改善することができる。
Specifically, the average degree of polymerization (n) is calculated from the following formulas (Formula 1) and (Formula 2).
(Formula 1) Molecular weight = 74n + 18
(Formula 2) Hydroxyl value = 56110 (n + 2) / Molecular weight For this reason, general polyglycerol fatty acid esters are often composed of polyglycerol having a low degree of polymerization such as glycerol and diglycerol and having a wide polymerization degree distribution. Therefore, the emulsifying power and the solubilizing power that are inherently present may not be exhibited.
Therefore, in the present invention, a water-in-oil food produced by using a polyglycerin fatty acid ester composed of a polyglycerin and a fatty acid having a low degree of polymerization and a narrow distribution of the degree of polymerization. When water is contained in the mouth, the phase can be quickly changed from the water-in-oil type to the oil-in-water type, so that the mouth melts and the oily feeling can be further improved.
本発明に使用するポリグリセリン脂肪酸エステルにおいて、構成脂肪酸組成は特に限定するものではないが、ミリスチン酸を含量することが好ましい。構成脂肪酸中のミリスチン酸の割合は、好ましくは８０重量％以上、更に好ましくは９０重量％以上である。ミリスチン酸以外の脂肪酸としては、ラウリン酸、パルミチン酸、ステアリン酸、リノール酸等が挙げられる。 In the polyglycerol fatty acid ester used in the present invention, the constituent fatty acid composition is not particularly limited, but it is preferable to contain myristic acid. The proportion of myristic acid in the constituent fatty acid is preferably 80% by weight or more, more preferably 90% by weight or more. Examples of fatty acids other than myristic acid include lauric acid, palmitic acid, stearic acid, linoleic acid, and the like.
本発明の油中水型食品において、ポリグリセリン脂肪酸エステルの含有量は特に限定するものではないが、ポリグリセリン縮合リシノレイン酸エステル１００重量部に対して、１０〜１００重量部、好ましくは２０〜８０重量部、更に好ましくは４０〜８０重量部、最も好ましくは６０重量部である。
ポリグリセリン脂肪酸エステルの含有量が、ポリグリセリン縮合リシノレイン酸エステル１００質量部に対して１０質量部未満であると、口に含んだときに速やかに油中水型から水中油型に転相しにくく、口溶けが悪く、油性感の低減が得られにくい。また、１００質量部より多いと、水中油型となり油中水型食品を調製できない場合もある。
In the water-in-oil food of the present invention, the content of the polyglycerin fatty acid ester is not particularly limited, but is 10 to 100 parts by weight, preferably 20 to 80 parts per 100 parts by weight of the polyglycerin condensed ricinoleate. Parts by weight, more preferably 40 to 80 parts by weight, most preferably 60 parts by weight.
When the content of the polyglycerin fatty acid ester is less than 10 parts by mass with respect to 100 parts by mass of the polyglycerin condensed ricinoleic acid ester, it is difficult to quickly invert the phase from the water-in-oil type to the oil-in-water type when included in the mouth. It is difficult to melt the mouth and reduce oiliness. Moreover, when it exceeds 100 mass parts, it may become an oil-in-water type and a water-in-oil type foodstuff may not be prepared.
本発明の油中水型食品中、ポリグリセリン縮合リシノレイン酸エステル及びポリグリセリン脂肪酸エステルの合計の含有量は、特に限定するものではないが、好ましくは０．０５〜８重量％、更に好ましくは０．２〜４重量％、一層好ましくは０．４〜１．６重量％、最も好ましくは０．８重量％である。ポリグリセリン縮合リシノレイン酸エステル及びポリグリセリン脂肪酸エステルの合計の含有量が、０．０５重量％未満であると乳化安定性が劣り、８重量％より多いと風味が悪く好ましくない。 In the water-in-oil food of the present invention, the total content of the polyglycerol condensed ricinoleic acid ester and the polyglycerol fatty acid ester is not particularly limited, but is preferably 0.05 to 8% by weight, more preferably 0. 2 to 4% by weight, more preferably 0.4 to 1.6% by weight, and most preferably 0.8% by weight. When the total content of the polyglycerol condensed ricinoleic acid ester and the polyglycerol fatty acid ester is less than 0.05% by weight, the emulsion stability is inferior.
本発明の油中水型食品の油脂は、ショートニングン、マーガリン類に通常に使用されている食用油脂であれば、何ら制限されるものではない。例えば植物性油脂であれば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、落花生油、胡麻油、トウモロコシ油、カカオ脂等、動物性油脂であれば、牛脂、乳脂、豚脂、魚油、鯨油、ラード等、さらにこれら油脂を化学処理した硬化油、エステル交換油、分別油等が挙げられ、これらの油脂を１種または２種以上併用して使用しても良い。
また、食用油脂中にはトコフェロール、香料、着色料、その他油溶性添加物等も添加することができる。
The fats and oils of the water-in-oil type food of the present invention are not limited as long as they are edible fats and oils that are usually used for shortening and margarines. For example, for vegetable oils, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, sesame oil, corn oil, cacao Examples of animal fats such as fats include beef tallow, milk fat, pork fat, fish oil, whale oil, lard, and the like, and further, hardened oil, transesterified oil, fractionated oil, etc. obtained by chemically treating these fats and oils. You may use it in combination of seeds or two or more.
Moreover, tocopherol, a fragrance | flavor, a coloring agent, other oil-soluble additives, etc. can also be added in edible fats and oils.
本発明の油中水型食品において、油相の含有量は、目的の油中水型食品の調製が可能であれば、特に限定されるものではないが、１０〜９０重量％、好ましくは２０〜８０重量％、更に好ましくは３０〜６０重量％、最も好ましくは４０重量％である。油相の含有量が１０％よりも少ないと油中水型の乳化物が不安定となりやすく、９０％よりも多いと水相成分の呈味を感じられなくなりやすい。 In the water-in-oil food of the present invention, the content of the oil phase is not particularly limited as long as the target water-in-oil food can be prepared, but it is 10 to 90% by weight, preferably 20%. -80% by weight, more preferably 30-60% by weight, most preferably 40% by weight. If the content of the oil phase is less than 10%, the water-in-oil emulsion tends to be unstable, and if it is more than 90%, the taste of the water phase component tends not to be felt.
本発明の油中水型食品において、水相の含有量は、目的の油中水型食品の調製が可能であれば、特に限定されるものではないが、１０〜９０重量％、好ましくは２０〜８０重量％、更に好ましくは４０〜７０重量％、最も好ましくは６０重量％である。水相には、水道水や天然水等の水や、液糖、牛乳等の水分を使用することができる。さらに、水相には食塩、粉乳、濃縮乳、果汁や酸味料、香料、呈味成分、着色料その他水溶性添加物等を添加することができる。 In the water-in-oil food of the present invention, the content of the aqueous phase is not particularly limited as long as the desired water-in-oil food can be prepared, but it is 10 to 90% by weight, preferably 20%. -80% by weight, more preferably 40-70% by weight, most preferably 60% by weight. In the aqueous phase, water such as tap water and natural water, and water such as liquid sugar and milk can be used. Furthermore, salt, powdered milk, concentrated milk, fruit juice, acidulant, fragrance, flavoring component, colorant, and other water-soluble additives can be added to the aqueous phase.
このような本発明の油中水型食品は、様々な食品、例えばバター、マーガリン、ファットスプレッド、バタークリーム、クリームチーズ、ショートニングに応用できるが、特にバタークリームに好適に応用することができる。
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
Such a water-in-oil food of the present invention can be applied to various foods such as butter, margarine, fat spread, butter cream, cream cheese, and shortening, and can be particularly preferably applied to butter cream.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
実施例１
食用油３９．５重量％に縮合リシノレイン酸ペンタグリセリン（サンソフトＮｏ．８１８Ｒ、太陽化学株式会社製）０．５重量％を添加し、７０℃に加熱し混合して溶解し油相を得た。水５９．７重量％にモノミリスチン酸ペンタグリセリン（サンソフトＡ−１４１Ｅ、太陽化学株式会社製）０．３重量％を添加し、７０℃に加熱し混合して溶解し水相を得た。上記油相に水相をゆっくりと添加しながら撹拌乳化した後、急冷撹拌して本発明品１を１００ｇ得た。
Example 1
0.5% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, manufactured by Taiyo Chemical Co., Ltd.) was added to 39.5% by weight of edible oil, heated to 70 ° C., mixed and dissolved to obtain an oil phase. . To 59.7% by weight of water, 0.3% by weight of pentaglycerin monomyristic acid (Sunsoft A-141E, manufactured by Taiyo Chemical Co., Ltd.) was added, heated to 70 ° C., mixed and dissolved to obtain an aqueous phase. The emulsion was stirred and emulsified while slowly adding the aqueous phase to the oil phase, and then rapidly stirred to obtain 100 g of the product 1 of the present invention.
実施例２〜２２
表１〜４に示した組成で、実施例１に準じた方法により、本発明品２〜２２を各々１００ｇ得た。
Examples 2-22
100 g of the present invention products 2 to 22 were obtained by the method according to Example 1 with the compositions shown in Tables 1 to 4, respectively.
実施例２３
食用油３９．５重量％に縮合リシノレイン酸ペンタグリセリン（サンソフトＮｏ．８１８Ｒ、太陽化学株式会社製）０．５重量％を添加し、７０℃に加熱し混合して溶解し油相を得た。水５８．２重量％にモノミリスチン酸ペンタグリセリン（サンソフトＡ−１４１Ｅ、太陽化学株式会社製）０．３重量％と食塩１．５重量％を添加し、７０℃に加熱し混合して溶解し水相を得た。上記油相に水相をゆっくりと添加しながら撹拌乳化した後、急冷撹拌して本発明品２３を１００ｇ得た。
Example 23
0.5% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, manufactured by Taiyo Chemical Co., Ltd.) was added to 39.5% by weight of edible oil, heated to 70 ° C., mixed and dissolved to obtain an oil phase. . To 58.2% by weight of water, add 0.3% by weight of pentaglycerin monomyristate (Sunsoft A-141E, Taiyo Kagaku Co., Ltd.) and 1.5% by weight of sodium chloride, and dissolve by heating to 70 ° C. A water phase was obtained. The emulsion was stirred and emulsified while slowly adding the aqueous phase to the oil phase, and then rapidly stirred to obtain 100 g of the product 23 of the present invention.
実施例２４
食用油３９．５重量％に縮合リシノレイン酸ペンタグリセリン（サンソフトＮｏ．８１８Ｒ、太陽化学株式会社製）０．５重量％を添加し、７０℃に加熱し混合して溶解し油相を得た。液糖（Ｂｒｉｘ７５）５９．７重量％にモノミリスチン酸ペンタグリセリン（サンソフトＡ−１４１Ｅ、太陽化学株式会社製）０．３重量％を添加し、７０℃に加熱し混合して溶解し水相を得た。上記油相に水相をゆっくりと添加しながら撹拌乳化した後、急冷撹拌して本発明品２４を１００ｇ得た。
Example 24
0.5% by weight of condensed ricinoleic acid pentaglycerin (Sunsoft No. 818R, manufactured by Taiyo Chemical Co., Ltd.) was added to 39.5% by weight of edible oil, heated to 70 ° C., mixed and dissolved to obtain an oil phase. . Liquid sugar (Brix75) 59.7% by weight, pentaglyceryl monomyristate (Sunsoft A-141E, Taiyo Kagaku Co., Ltd.) 0.3% by weight is added, heated to 70 ° C., mixed and dissolved to dissolve the aqueous phase Got. The emulsion was stirred and emulsified while slowly adding the aqueous phase to the oil phase, and then rapidly cooled and stirred to obtain 100 g of the present product 24.
比較例１〜８
表５に示した組成で、実施例１に準じた方法により、比較品１〜８を各々１００ｇ得た。
Comparative Examples 1-8
With the composition shown in Table 5, 100 g of Comparative products 1 to 8 were obtained by the method according to Example 1.
比較例９
表５に示した組成で、実施例２４に準じた方法により、比較品９を１００ｇ得た。
Comparative Example 9
With the composition shown in Table 5, 100 g of Comparative Product 9 was obtained by the method according to Example 24.
表１〜５において下記の乳化剤を使用した。
縮合リシノレイン酸ペンタグリセリン：サンソフトＮｏ．８１８Ｒ（太陽化学株式会社製）
モノミリスチン酸ペンタグリセリン：サンソフトＡ−１４１Ｅ（ＨＬＢ１３．０、太陽化学株式会社製）
縮合リシノレイン酸ヘキサグリセリン：サンソフトＮｏ．８１８Ｈ（太陽化学株式会社製）
モノオレイン酸ペンタグリセリン：サンソフトＡ−１７１Ｅ（ＨＬＢ１３．０、太陽化学株式会社製）
モノミリスチン酸デカグリセリン：サンソフトＱ−１４Ｓ（ＨＬＢ１４．５、太陽化学株式会社製）
大豆精製レシチン：サンレシチンＬ−６１（太陽化学株式会社製）
パーム硬化油モノグリセリド：サンソフトＮｏ．８０００Ｖ（ＨＬＢ４．１、太陽化学株式会社製）
ショ糖エルカ酸エステル：リョートーシュガーエステルＥＲ−２９０（ＨＬＢ２、三菱化学フーズ株式会社製）
モノ・ジオレイン酸ジグリセリン：サンソフトＱ−１７Ｂ（ＨＬＢ６．５、太陽化学株式会社製）
ショ糖ミリスチン酸エステル：リョートーシュガーエステルＭ−１６９５（ＨＬＢ１６、三菱化学フーズ株式会社製）
ポリソルベート８０：エマゾールＯ−１２０Ｖ（ＨＬＢ１５、花王株式会社製）
The following emulsifiers were used in Tables 1-5.
Condensed ricinoleic acid pentaglycerin: Sunsoft No. 818R (manufactured by Taiyo Chemical Co., Ltd.)
Monomyristic acid pentaglycerin: Sunsoft A-141E (HLB13.0, manufactured by Taiyo Kagaku Co., Ltd.)
Condensed ricinoleic acid hexaglycerin: Sunsoft No. 818H (manufactured by Taiyo Chemical Co., Ltd.)
Monooleic acid pentaglycerin: Sunsoft A-171E (HLB13.0, manufactured by Taiyo Chemical Co., Ltd.)
Monomyristic acid decaglycerin: Sunsoft Q-14S (HLB14.5, manufactured by Taiyo Chemical Co., Ltd.)
Soybean refined lecithin: San lecithin L-61 (manufactured by Taiyo Chemical Co., Ltd.)
Palm hardened oil monoglyceride: Sunsoft No. 8000V (HLB4.1, Taiyo Kagaku Co., Ltd.)
Sucrose erucic acid ester: Ryoto sugar ester ER-290 (HLB2, manufactured by Mitsubishi Chemical Foods Corporation)
Mono-dioleic acid diglycerin: Sunsoft Q-17B (HLB6.5, Taiyo Kagaku Co., Ltd.)
Sucrose myristic acid ester: Ryoto sugar ester M-1695 (HLB16, manufactured by Mitsubishi Chemical Foods Corporation)
Polysorbate 80: Emazole O-120V (HLB15, manufactured by Kao Corporation)
次いで、以下の方法により本発明品１〜２４、及び比較品１〜９の油性感、口溶け、転相、安定性を評価した。 Next, the oily feeling, melting in the mouth, phase inversion, and stability of the inventive products 1 to 24 and the comparative products 1 to 9 were evaluated by the following methods.
試験例１（油性感評価）
得られた油中水型食品の油性感は２０名のパネラーによる官能評価を実施し、以下の基準で評価した。
１０：油っぽさが全く無く、とてもさっぱりとしており大変良好。
９：油っぽさが無く、とてもさっぱりとしており大変良好。
８：油っぽさが無く、とてもさっぱりとしており良好。
７：油っぽさが無く、さっぱりとしており良好。
６：油っぽさが無く普通。
５：極僅かに油っぽさを感じ普通。
４：僅かに油っぽさを感じ普通。
３：油っぽさを感じ悪い。
２：強く油っぽさを感じ悪い。
１：極めて強く油っぽさを感じ大変悪い。
Test Example 1 (Evaluation of oiliness)
The oily feeling of the obtained water-in-oil food was subjected to sensory evaluation by 20 panelists and evaluated according to the following criteria.
10: No oiliness, very refreshing and very good.
9: No oiliness, very refreshing and very good.
8: No oiliness, very refreshing and good.
7: There is no oiliness and it is refreshing and good.
6: Normal without oiliness.
5: Feels slightly oily and normal.
4: Feels slightly oily and normal.
3: Feels oily and bad.
2: Strong and oily feeling is bad.
1: It feels very oily and very bad.
試験例２（口溶け評価）
得られた油中水型食品の口溶けは２０名のパネラーによる官能評価を実施し、以下の基準で評価した。
１０：２０名中、２０名または１９名が口溶け良好と評価した。
９：２０名中、１８名または１７名が口溶け良好と評価した。
８：２０名中、１６名または１５名が口溶け良好と評価した。
７：２０名中、１４名または１３名が口溶け良好と評価した。
６：２０名中、１２名または１１名が口溶け良好と評価した。
５：２０名中、１０名または９名が口溶け良好と評価した。
４：２０名中、８名または７名が口溶け良好と評価した。
３：２０名中、６名または５名が口溶け良好と評価した。
２：２０名中、４名または３名が口溶け良好と評価した。
１：２０名中、２名以下が口溶け良好と評価した。
Test Example 2 (Melting evaluation)
The resulting water-in-oil food was melted in the mouth by sensory evaluation by 20 panelists and evaluated according to the following criteria.
10: Among 20 people, 20 or 19 people evaluated mouth melting as good.
9: Among 20 people, 18 or 17 people evaluated mouth melting as good.
8: Among 20 people, 16 people or 15 people evaluated mouth melting as good.
7: Among 20 people, 14 or 13 people evaluated mouth melting as good.
6: Among 20 people, 12 or 11 people evaluated that the mouth melted well.
5: Among 20 people, 10 or 9 people evaluated that mouth melting was good.
4: Eight or seven out of 20 people evaluated that the mouth melted well.
3: Out of 20 people, 6 or 5 people evaluated that the mouth melted well.
2: Out of 20 people, 4 or 3 people evaluated that the mouth melted well.
1: Among 20 people, 2 or less people evaluated mouth melting as good.
試験例３（転相評価）
得られた油中水型食品を口中へ含んだときの転相の評価を以下の擬似口内で実施した。
口内温度３６℃〜４０℃のお湯１００重量部に対して、得られた油水中型食品を１．５重量％添加し、咀嚼に相当する弱い攪拌をし、油中水型食品の転相の程度を以下の基準で評価した。
４：完全に白濁分散した。
３：白濁分散したが、僅かにオイルオフが見られた。
２：僅かに白濁分散したが、オイルオフが見られた。
１：全く白濁分散しなかった。
白濁分散すれば油中水型食品が転相し水中油型分散しており、逆に白濁分散せず顕著なオイルオフが見られた場合などは転相していないものとして簡易的に判断することが可能である。
Test Example 3 (Phase inversion evaluation)
Evaluation of phase inversion when the obtained water-in-oil food was contained in the mouth was carried out in the following simulated mouth.
About 100 parts by weight of hot water with a mouth temperature of 36 ° C. to 40 ° C., 1.5% by weight of the obtained oil-in-water type food is added, and the mixture is weakly stirred corresponding to chewing, and the degree of phase inversion of the water-in-oil type food Was evaluated according to the following criteria.
4: Completely cloudy dispersed.
3: Although white turbidity was dispersed, a slight oil-off was observed.
2: Slightly clouded and dispersed, but oil-off was observed.
1: No cloudiness was dispersed at all.
If water-dispersed, the water-in-oil food is phase-reversed and oil-in-water is dispersed. Conversely, if the oil is not dispersed and the oil is noticeably off, it is simply judged that the phase is not phase-inverted. It is possible.
試験例４（安定性評価）
得られた油中水型食品を２５℃で２４時間保存した後、離水状態を観察し、以下の基準で評価した。
５：全く離水が観察されず大変良好な状態。
４：離水が観察されず良好な状態。
３：僅かに離水が観察されたが、傾けても水相成分が流れない状態。
２：離水が観察され、傾けると水相成分が流れる状態。
１：完全に分離した状態。
Test Example 4 (Stability evaluation)
After the obtained water-in-oil food was stored at 25 ° C. for 24 hours, the water separation state was observed and evaluated according to the following criteria.
5: Water separation is not observed at all and is in a very good state.
4: Water separation is not observed and is in a good state.
3: Slight water separation was observed, but the water phase component did not flow even when tilted.
2: Water separation is observed, and the water phase component flows when tilted.
1: Completely separated state.
試験例１〜４の評価結果を表６〜１０に示す。 The evaluation results of Test Examples 1 to 4 are shown in Tables 6 to 10.
表６から明らかなように、本発明品１〜３は、ポリグリセリン脂肪酸エステルの含有量がポリグリセリン縮合リシノレイン酸エステル１００重量部に対して１０〜４０重量部であり、油性感、口溶けは良好で、転相を確認し、離水も見られず安定性も良好であった。 As is apparent from Table 6, the inventive products 1 to 3 have a polyglycerin fatty acid ester content of 10 to 40 parts by weight with respect to 100 parts by weight of the polyglycerin condensed ricinoleic acid ester. Thus, phase inversion was confirmed, no water separation was observed, and the stability was good.
本発明品４は、ポリグリセリン脂肪酸エステルの含有量がポリグリセリン縮合リシノレイン酸エステル１００重量部に対して６０重量部であり、油性感、口溶けは大変良好で、口に含んだときに速やかに油中水型から水中油型へ転相すると判断でき、安定性も大変良好であった。
本発明品５及び６は、ポリグリセリン脂肪酸エステルの含有量がポリグリセリン縮合リシノレイン酸エステル１００重量部に対して８０〜１００重量部であり、僅かに離水が見られたが、油性感、口溶けは良好であり、転相も確認した。
The product 4 of the present invention has a polyglycerin fatty acid ester content of 60 parts by weight with respect to 100 parts by weight of the polyglycerin condensed ricinoleic acid ester, and has a very good oiliness and meltability in the mouth. It was judged that the phase was changed from the middle water type to the oil-in-water type, and the stability was also very good.
Invention products 5 and 6 have a polyglycerin fatty acid ester content of 80 to 100 parts by weight with respect to 100 parts by weight of the polyglycerin condensed ricinoleic acid ester. It was good and phase inversion was also confirmed.
本発明品７は、ポリグリセリン脂肪酸エステルの含有量がポリグリセリン縮合リシノレイン酸エステル１００重量部に対して１２０重量部であり、油性感、口溶けは良好であり、転相を確認したが、安定性は不十分であった。
ポリグリセリン脂肪酸エステルの含有量が少ないほど、油性感、口溶けは劣るが、安定性は良く、ポリグリセリン脂肪酸エステルの含有量が多いほど、安定性は劣るが、油性感、口溶けは良好である傾向があり、その中で、油性感、口溶けが大変良好で、速やかに転相し、安定性にも優れているのが、ポリグリセリン脂肪酸エステルの含有量がポリグリセリン縮合リシノレイン酸エステル１００重量部に対して６０重量部である本発明品４である。
The product of the present invention 7 has a polyglycerin fatty acid ester content of 120 parts by weight based on 100 parts by weight of the polyglycerin condensed ricinoleic acid ester, and has good oiliness and meltability in the mouth. Was insufficient.
The less the content of polyglycerin fatty acid ester, the less oily feeling and the mouth melting, the better the stability, the more the content of polyglycerin fatty acid ester, the less stable, the better the oily feeling, mouth melting Among them, the oily feeling, the meltability in the mouth are very good, the phase is rapidly reversed, and the stability is excellent. The content of the polyglycerol fatty acid ester is 100 parts by weight of the polyglycerol condensed ricinoleic acid ester. The present invention product 4 is 60 parts by weight.
表７から明らかなように、本発明品８〜１３において、ポリグリセリン縮合リシノレイン酸エステル及びポリグリセリン脂肪酸エステルの合計含有量は０．０５〜８重量％であり、本発明品８〜１０は僅かに離水が見られたが、油性感、口溶けは良好であり、転相も確認した。本発明品１１〜１３は、油性感、口溶けは普通であったが、転相を確認し安定性は良好であった。 As is apparent from Table 7, in the inventive products 8 to 13, the total content of the polyglycerol condensed ricinoleic acid ester and the polyglycerol fatty acid ester is 0.05 to 8% by weight, and the inventive products 8 to 10 are slightly present. Water separation was observed, but the oily feeling and meltability in the mouth were good, and phase inversion was also confirmed. The inventive products 11 to 13 had normal oily feeling and melted in the mouth, but the phase inversion was confirmed and the stability was good.
表８から明らかなように、本発明品１４〜１９において、本発明品１４〜１６は、油相：水相の混合比率は１０：９０〜３０：７０であり、僅かに離水が見られたが、油性感、口溶けは良好であり、転相を確認した。本発明品１７〜１９は、油相：水相が６０：４０〜９０：１０であり、本発明品１７は油性感、口溶けも良好で、転相を確認し安定性も良好であった。本発明品１８及び１９は、僅かに離水が見られ、油性感は普通であったが、転相を確認し口溶けは良好であった。 As is apparent from Table 8, in the inventive products 14 to 19, the inventive products 14 to 16 had an oil phase: water phase mixing ratio of 10:90 to 30:70, and slight water separation was observed. However, oiliness and meltability in the mouth were good, and phase inversion was confirmed. The inventive products 17 to 19 had an oil phase: water phase of 60:40 to 90:10, and the inventive product 17 had good oiliness and meltability in the mouth, confirmed phase inversion, and had good stability. The products 18 and 19 of the present invention showed slight water separation and normal oiliness, but the phase inversion was confirmed and the dissolution in the mouth was good.
表９から明らかなように、本発明品２０〜２４において、本発明品２０は僅かに離水が確認されたが、油性感、口溶けは良好であった。本発明品２１及び２２は、油性感、口溶けは普通であり、転相を確認し安定性は良好であった。本発明品２３及び２４は、油性感、口溶けは大変良好で、口に含んだときに速やかに油中水型から水中油型へ転相すると判断でき、安定性も大変良好であった。 As is apparent from Table 9, in the inventive products 20 to 24, the inventive product 20 was confirmed to have a slight water separation, but the oiliness and meltability in the mouth were good. Invented products 21 and 22 were normal in oiliness and melted in the mouth, confirmed phase inversion and had good stability. The products 23 and 24 of the present invention were very good in oiliness and melt in the mouth, and when included in the mouth, it could be judged that the water-in-oil type quickly shifted to the oil-in-water type, and the stability was also very good.
表１０から明らかなように、比較品１は、ポリグリセリン脂肪酸エステルを含有しておらず、安定性は良好であったが、転相を確認できず、極めて油っぽく、口溶けも不十分であった。比較品２はポリグリセリン縮合リシノレイン酸エステルを含有しておらず、油中水型食品を調製することが不可能であった。比較品３〜５は、転相を確認できず、油性感、口溶けは悪く、安定性も十分でなかった。比較品６〜８は、転相を確認できず、油性感、口溶けは悪く、離水が見られた。比較品９は、転相を確認できず、油性感、口溶けは悪く、わずかに離水が見られた。 As is clear from Table 10, Comparative Product 1 did not contain polyglycerin fatty acid ester and had good stability, but phase inversion could not be confirmed, and it was extremely oily and poorly melted in the mouth. there were. Comparative product 2 did not contain polyglycerin condensed ricinoleic acid ester, and it was impossible to prepare a water-in-oil type food. In Comparative products 3 to 5, phase inversion could not be confirmed, the oily feeling and the dissolution in the mouth were poor, and the stability was not sufficient. In Comparative products 6 to 8, phase inversion could not be confirmed, oiliness and mouth melting were poor, and water separation was observed. In Comparative product 9, phase inversion could not be confirmed, oiliness and mouth melting were poor, and slight water separation was observed.
本発明は、油中水型食品において、ポリグリセリン縮合リシノレイン酸エステル及びＨＬＢ８以上のポリグリセリン脂肪酸エステルを含有することにより、乳化安定性に優れ、口に含んだときに速やかに油中水型から水中油型に転相し、口溶け、油性感が良好である油中水型食品を提供できることから、マーガリンやベーカリー食品用のサンド・フィリング・トッピング等のバタークリーム、スプレッド等に利用が期待できる。 In the water-in-oil type food, the present invention is excellent in emulsification stability by containing a polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester of HLB8 or higher, and immediately from the water-in-oil type when it is contained in the mouth. Since it is possible to provide a water-in-oil type food that is phase-shifted into an oil-in-water type, melts in the mouth, and has a good oily feeling, it can be expected to be used in butter creams, spreads, etc. for margarine and bakery foods.
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