JP6182743B2 - Water-in-oil emulsion composition - Google Patents
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本発明は、酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを含有することを特徴とする油相が１０〜４０重量％である油中水型乳化組成物に関する。本発明は、乳化安定性、組織状態、充填適性、風味発現性が良好であり、微生物育成が抑制され、また、その製造方法が簡便な油中水型乳化組成物を提供することができる。 The present invention relates to a water-in-oil emulsion composition containing 10 to 40% by weight of an oil phase, characterized by containing at least one of oxidized starch and hydroxypropyl starch and gelatin. INDUSTRIAL APPLICABILITY The present invention can provide a water-in-oil emulsion composition that has good emulsion stability, tissue state, filling suitability, and flavor development, suppresses microbial growth, and has a simple production method.
従来、低脂肪スプレッドを製造するために多種の方法が取られてきた。例えば、非結晶水和澱粉を用いる方法（特許文献１）、リン脂質と乳化剤を用いる方法（特許文献２）、乳化剤とゼラチンを用いる方法（特許文献３）、さらに、微細孔を有する多孔膜を用いる方法（特許文献４）が開示されている。 In the past, various methods have been taken to produce low fat spreads. For example, a method using an amorphous hydrated starch (Patent Document 1), a method using a phospholipid and an emulsifier (Patent Document 2), a method using an emulsifier and gelatin (Patent Document 3), and a porous film having micropores A method to be used (Patent Document 4) is disclosed.
しかしながら、従来の方法では、得られた低脂肪スプレッドの乳化安定性、組織状態、充填適性、風味発現性、微生物育成の全てを満足することは難しく、また、その製造方法も必ずしも簡便なものではなかった。
特許文献１では、非結晶水和澱粉の架橋型デンプンおよび保存料のソルビン酸カリウムを用いてマーガリンを調製し、微生物学的安定性等を評価しているが、用いるデンプンは非結晶水和澱粉であり、かつ、カビ耐性が良好でなく、ソルビン酸カリウム等の保存料を使用する必要があった。特許文献２や特許文献３では、離水防止のためにスプレッドにゼラチンを用いることが開示されているが、酸化デンプンやヒドロキシプロピルデンプンについての開示はない。特許文献４は、微細孔径を有する多孔膜を通して圧入した水相と、これとは異なる粒子径の水相とを油相中に有してなる混合油中水型エマルションを調製し、この混合油中水型エマルションを急冷可塑化することを特徴とするスプレッドの製造法が開示されているが、多孔膜等の新たな設備が必要となっていた。
However, with the conventional method, it is difficult to satisfy all of the emulsion stability, tissue state, filling suitability, flavor development, and microorganism growth of the obtained low fat spread, and the production method is not necessarily simple. There wasn't.
In Patent Document 1, margarine is prepared using cross-linked starch of amorphous hydrated starch and potassium sorbate as a preservative, and microbiological stability is evaluated. The starch used is amorphous hydrated starch. In addition, the mold resistance was not good, and it was necessary to use a preservative such as potassium sorbate. Patent Documents 2 and 3 disclose that gelatin is used for spreads to prevent water separation, but there is no disclosure of oxidized starch or hydroxypropyl starch. Patent Document 4 prepares a water-in-oil mixed oil emulsion in which an aqueous phase press-fitted through a porous membrane having a fine pore size and an aqueous phase having a particle size different from this are mixed in the oil phase. A spread manufacturing method characterized by quenching plasticization of a water-in-water emulsion has been disclosed, but new equipment such as a porous membrane has been required.
本発明の目的は、乳化安定性、組織状態、充填適性、風味発現性が良好であり、微生物育成が抑制された油中水型乳化組成物、またその製造方法が簡便な油中水型乳化組成物を提供することにある。 An object of the present invention is a water-in-oil emulsification composition having good emulsification stability, tissue state, filling suitability, flavor development, and suppressed microbial growth, and a simple method for producing the same. It is to provide a composition.
本発明者らは前記課題を解決すべく鋭意研究を進めた結果、酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを含有することにより前記課題を解決できることを見出した。すなわち、本発明は以下の通りである。
（１）酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを含有することを特徴とする油相が１０〜４０重量％である油中水型乳化組成物。
（２）前記酸化デンプンおよび／またはヒドロキシプロピルデンプンを０．１〜３０重量％含有することを特徴とする上記（１）に記載の油中水型乳化組成物。
（３）前記ゼラチンを０．１〜３０重量％含有することを特徴とする上記（１）または（２）に記載の油中水型乳化組成物。
（４）さらに乳化剤を含有することを特徴とする上記（１）〜（３）のいずれかに記載の油中水型乳化組成物。
（５）前記乳化剤を０．０１５〜４．０重量％含有することを特徴とする上記（４）に記載の油中水型乳化組成物。
As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by containing at least one of oxidized starch and hydroxypropyl starch and gelatin. That is, the present invention is as follows.
(1) A water-in-oil emulsion composition containing 10 to 40% by weight of an oil phase, which contains at least one of oxidized starch and hydroxypropyl starch and gelatin.
(2) The water-in-oil emulsion composition as described in (1) above, containing 0.1 to 30% by weight of the oxidized starch and / or hydroxypropyl starch.
(3) The water-in-oil emulsion composition as described in (1) or (2) above, containing 0.1 to 30% by weight of the gelatin.
(4) The water-in-oil emulsion composition according to any one of (1) to (3), further comprising an emulsifier.
(5) The water-in-oil emulsion composition as described in (4) above, wherein the emulsifier is contained in an amount of 0.015 to 4.0% by weight.
本発明によれば、乳化安定性、組織状態、充填適性、風味発現性が良好であり、微生物育成が抑制された油相１０〜４０重量％の油中水型乳化組成物を提供することができる。 According to the present invention, it is possible to provide a water-in-oil emulsion composition having an oil phase of 10 to 40% by weight with good emulsification stability, tissue state, filling suitability and flavor development, and suppressed microbial growth. it can.
以下、本発明の油中水型乳化組成物について詳細に説明する。
本発明の油中水型乳化組成物は、酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを含有することを特徴とする油相が１０〜４０重量％である油中水型乳化組成物である。本発明における油中水型乳化組成物とは、油相が１０〜４０重量％の油中水型乳化組成物をいう。本発明の油中水型乳化組成物としては、油相が１０〜４０重量％であるいわゆる低脂肪マーガリン、低脂肪スプレッドや低脂肪食品油脂加工品を例示できるが、油相が該範囲に入る油中水型乳化油脂組成物であれば特に限定されるものではない。
Hereinafter, the water-in-oil emulsion composition of the present invention will be described in detail.
The water-in-oil emulsion composition of the present invention contains at least one of oxidized starch and hydroxypropyl starch and gelatin, and the water-in-oil emulsion composition has an oil phase of 10 to 40% by weight. It is a thing. The water-in-oil emulsion composition in the present invention refers to a water-in-oil emulsion composition having an oil phase of 10 to 40% by weight. Examples of the water-in-oil emulsion composition of the present invention include so-called low-fat margarine, low-fat spread, and low-fat food oils and fat processed products having an oil phase of 10 to 40% by weight. If it is a water-in-oil type emulsified oil-fat composition, it will not specifically limit.
本発明における油脂原料としては、通常のマーガリンやスプレッド等の油中水型乳化組成物の製造で用いられるものであれば特に限定されず、例えば、ナタネ油、大豆油、パーム油、コーン油、サフラワー油、ヤシ油、オリーブ油等の植物油脂、乳脂肪、魚油、牛脂、豚脂等の動物油脂およびこれらの硬化油、エステル交換油、分別油等のいずれでも、あるいはこのような油脂を組み合わせたものであっても使用することができる。好ましくは、栄養成分基準に基づくコレステロールの表示がゼロで、米国食品医薬品局（ＦＤＡ）に基づくトランス脂肪酸の表示がゼロ、デンマーク基準に合致するものを使用することができる。これらの油脂原料量により、油中水型乳化油脂組成物の油相を１０〜４０重量％に調整することができる。 The oil and fat raw material in the present invention is not particularly limited as long as it is used in the production of an ordinary water-in-oil emulsion composition such as margarine or spread. For example, rapeseed oil, soybean oil, palm oil, corn oil, Vegetable oils such as safflower oil, coconut oil, olive oil, animal fats such as milk fat, fish oil, beef tallow, pork fat, and these hardened oils, transesterified oils, fractionated oils, etc., or combinations of these fats and oils Can be used. Preferably, the labeling of cholesterol based on nutritional standards is zero, the labeling of trans fatty acids based on the US Food and Drug Administration (FDA) is zero, and the Danish standards can be used. The oil phase of the water-in-oil emulsified oil / fat composition can be adjusted to 10 to 40% by weight depending on the amount of these oil / fat raw materials.
本発明における酸化デンプンとしては、食品添加物として許容されるものであればよく、例えば、酸化度の低いものから高いものまで使用することができ、好ましくは低いものから中程度のものを使用することができるが特に限定されるものではない。
このような酸化デンプンの配合量は、０．１〜３０重量％が好ましく、０．５〜２０重量％がより好ましく、１〜１０重量％が更に好ましい。０．１重量％未満であると離水がややあり、組織状態がやや悪く、風味発現性もやや劣り、３０重量％を超えると濃い色の組織と薄い色の組織がやや混在するやや均一ではない組織になり、風味発現性もやや劣り、微生物育成抑制がやや劣る場合がある。
The oxidized starch in the present invention is acceptable as long as it is acceptable as a food additive. For example, it can be used from a low to a high degree of oxidation, preferably from a low to a medium level. However, it is not particularly limited.
The blended amount of such oxidized starch is preferably 0.1 to 30% by weight, more preferably 0.5 to 20% by weight, and still more preferably 1 to 10% by weight. If the amount is less than 0.1% by weight, water separation is somewhat poor, the tissue state is slightly poor, and the flavor expression is slightly inferior. If the amount exceeds 30% by weight, the dark color structure and the light color structure are slightly mixed, which is not uniform. It becomes a tissue, the flavor expression is slightly inferior, and the microorganism growth suppression may be slightly inferior.
本発明におけるヒドロキシプロピルデンプンとしては、食品添加物として許容されるものであればよく、例えば、エーテル化度の低いものから極めて高いものまで、更に酸処理で低粘度化したものを使用することができ、好ましくはエーテル化度の高いものから極めて高いものを使用することができるが、特に限定されるものではない。
このようなヒドロキシプロピルデンプンの配合量は、０．１〜３０重量％が好ましく、０．５〜２０重量％がより好ましく、１〜１０重量％が更に好ましい。０．１重量％未満であると離水がややあり、組織状態がやや悪く、風味発現性もやや劣り、３０重量％を超えると濃い色の組織と薄い色の組織がやや混在するやや均一ではない組織になり、風味発現性がやや劣り、微生物育成抑制がやや劣る場合がある。なお、酸化デンプンとヒドロキシプロピルデンプンを合わせて用いることもできる。
The hydroxypropyl starch in the present invention may be any one that is acceptable as a food additive. For example, it is possible to use one having a low etherification degree to a very high degree, further reduced in viscosity by acid treatment. Preferably, those having a high degree of etherification and those having a very high degree of etherification can be used, but there is no particular limitation.
The amount of such hydroxypropyl starch is preferably 0.1 to 30% by weight, more preferably 0.5 to 20% by weight, and still more preferably 1 to 10% by weight. If the amount is less than 0.1% by weight, water separation is somewhat poor, the tissue state is slightly poor, and the flavor expression is slightly inferior. If the amount exceeds 30% by weight, the dark color structure and the light color structure are slightly mixed, which is not uniform. It may become a tissue, flavor expression may be slightly inferior, and microorganism growth suppression may be slightly inferior. Oxidized starch and hydroxypropyl starch can also be used in combination.
本発明におけるゼラチンとしては、食品添加物として許容されるものであればよく、例えば、牛アルカリ処理ゼラチン、豚酸処理ゼラチン、豚アルカリ処理ゼラチン、魚ゼラチンが挙げられ、ゼリー強度では６０〜３３０ｇのものを使用することができ、好ましくはゼリー強度１７０〜２６０gのものを使用することができるが特に限定されるものではない。ゼリー強度は、ＪＩＳ Ｋ６５０３−２００１に準じて測定したものである。
このようなゼラチンの配合量は、０．１〜３０重量％が好ましく、０．５〜２０重量％がより好ましく、１〜１０重量％が更に好ましい。０．１重量％未満であるとナイフで表面を削るとやや滑らかではなく、組織状態がやや悪く、風味発現性もやや劣り、３０重量％を超えると充填時にキレがやや悪くて容器ふちに内容物が付着する等充填適性がやや悪く、風味発現性もやや劣り、微生物育成がやや劣る場合がある。
As the gelatin in the present invention, any gelatin may be used as long as it is acceptable as a food additive. Examples thereof include bovine alkali-treated gelatin, butyric acid-treated gelatin, pork-alkali-treated gelatin, and fish gelatin, and the jelly strength is 60 to 330 g. Can be used, and those having a jelly strength of 170 to 260 g can be used, but are not particularly limited. The jelly strength is measured according to JIS K6503-2001.
The amount of gelatin is preferably 0.1 to 30% by weight, more preferably 0.5 to 20% by weight, still more preferably 1 to 10% by weight. If the surface is less than 0.1% by weight, the surface is not smooth when sharpened with a knife, the tissue state is slightly poor, and the flavor development is slightly inferior. There is a case where the suitability for filling is somewhat poor, the flavor development is slightly inferior, and the growth of microorganisms is slightly inferior.
本発明においては、水系原料として酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上、およびゼラチン等を含有するが、通常のマーガリンやスプレッド等の油中水型乳化組成物の製造で用いられる水系原料であれば特に限定されず、必要に応じて用いることができる。 In the present invention, the aqueous raw material contains at least one of oxidized starch, hydroxypropyl starch, gelatin and the like as the aqueous raw material, but is used in the production of a normal water-in-oil emulsion composition such as margarine or spread. If it is, it will not specifically limit, It can use as needed.
本発明においては、さらに油系原料としての乳化剤を含有させてもよい。乳化剤としては、食品添加物として許容されるものであればよく、例えば、キラヤ抽出物、グリセリン脂肪酸エステル（グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン酢酸エステル）、酵素処理レシチン、酵素分解レシチン、植物性ステロール、植物レシチン、ショ糖脂肪酸エステル、ステアロイル乳酸カルシウム、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、分別レシチン、卵黄レシチン、ポリソルベート２０、ポリソルベート６０、ポリソルベート６５、およびポリソルベート８０を使用することができ、好ましくはグリセリン脂肪酸エステル、より好ましくはＨＬＢ５以下のグリセリン脂肪酸エステルとＨＬＢ２以下のポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）を組み合わせて使用することができるが特に限定されるものではない。
このような乳化剤の配合量は、０．０１５〜４．０重量％が好ましく、０．０６〜１．５重量％がより好ましく、０．１５〜０．８重量％が更に好ましい。０．０１５重量％未満であると、乳化安定性がやや悪く、組織状態もやや悪く、４．０重量％を超えると組織状態がやや悪く、風味発現性もやや劣る場合がある。複数の乳化剤を組み合わせる場合は、その総量が前記配合量であることが好ましい。なお、通常のマーガリンやスプレッド等の油中水型乳化組成物の製造で用いられる油系原料を必要に応じて用いることができる。
In the present invention, an emulsifier as an oil-based raw material may be further contained. Any emulsifier may be used as long as it is acceptable as a food additive. For example, quinaya extract, glycerin fatty acid ester (glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin Diacetyltartaric acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin acetic acid ester), enzyme-treated lecithin, enzymatically decomposed lecithin, plant sterol, plant lecithin, sucrose fatty acid ester, stearoyl calcium lactate, sorbitan fatty acid ester, Propylene glycol fatty acid ester, fractionated lecithin, egg yolk lecithin, polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 8 Can be used, preferably glycerin fatty acid ester, more preferably HLB5 or less glycerin fatty acid ester and HLB2 or less polyglycerin condensed ricinoleic acid ester (PGPR) can be used in combination, but is not particularly limited Absent.
The amount of such an emulsifier is preferably 0.015 to 4.0% by weight, more preferably 0.06 to 1.5% by weight, and still more preferably 0.15 to 0.8% by weight. If it is less than 0.015% by weight, the emulsification stability is somewhat poor, and the tissue state is also slightly bad. If it exceeds 4.0% by weight, the tissue state is somewhat bad and the flavor expression may be slightly inferior. When combining several emulsifiers, it is preferable that the total amount is the said compounding quantity. In addition, the oil-type raw material used by manufacture of normal water-in-oil type emulsion compositions, such as a margarine and a spread, can be used as needed.
次に、本発明の油中水型乳化組成物の製造について説明する。本発明の油中水型乳化組成物の製造における各処理操作は、公知の方法に従って行うことが出来る。例えば、まず油脂原料、油系原料等を用いて油相を調製した後、水系原料等を含有する水相を調製する。そして、先に調製した油相に水相を乳化、分散させて乳化物を得る。この乳化物を必要に応じて、定法により殺菌、冷却、急速可塑化して練圧することにより油中水型乳化組成物を得ることができる。 Next, manufacture of the water-in-oil type emulsion composition of this invention is demonstrated. Each processing operation in the production of the water-in-oil emulsion composition of the present invention can be performed according to a known method. For example, an oil phase is first prepared using an oil and fat raw material, an oil-based raw material, and the like, and then an aqueous phase containing an aqueous raw material and the like is prepared. Then, an aqueous phase is emulsified and dispersed in the previously prepared oil phase to obtain an emulsion. If necessary, this water-in-oil emulsion composition can be obtained by sterilizing, cooling, rapidly plasticizing and kneading the emulsion according to a conventional method.
以下、実施例により本発明をさらに詳細に説明するが、本発明はこれにより何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by this.
[実施例１]
表１に示す配合に従い油脂原料が１９重量％の低脂肪スプレッドを調製した。
[Example 1]
According to the formulation shown in Table 1, a low-fat spread having 19% by weight of the fat and oil raw material was prepared.
まず、油脂原料に油系原料（乳化剤）を添加し、６０℃に保持しながら撹拌し、乳化剤を溶解させて油相を調製した。次いで、６０〜８０℃の温水に水系原料を添加、混合して溶解して水相とした。油相に水相を撹拌しながら添加して乳化させた。得られた乳化物を９０℃まで昇温させ殺菌した後４０℃まで冷却し、コンビネーターを急冷可塑化機として用い、１５℃に冷却、練圧することによりスプレッド９種（実施例品１、２、比較例品１〜７）を得た。 First, an oil-based raw material (emulsifier) was added to an oil-and-fat raw material, stirred while maintaining at 60 ° C., and the emulsifier was dissolved to prepare an oil phase. Next, an aqueous raw material was added to 60 to 80 ° C. warm water, mixed and dissolved to obtain an aqueous phase. The aqueous phase was added to the oil phase with stirring and emulsified. The obtained emulsion was heated to 90 ° C., sterilized, cooled to 40 ° C., a combinator was used as a quenching plasticizer, cooled to 15 ° C., and subjected to kneading to achieve nine types of spread (Example Products 1, 2). Comparative Examples 1-7) were obtained.
得られたスプレッドを容器に充填して５℃に保存した後、組織状態、充填適性、風味発現性、微生物育成について評価した。なお、乳化安定性は前述の乳化物について評価した。乳化安定性、組織状態、充填適性については目視評価を、風味発現性については官能評価の訓練を積んだ専門パネル１０名によって５点法で実施した。また、微生物の育成は、表面にカビ培養液を散布したスプレッドを２５℃で３０日間保存し、表面（８．５×１１ｃｍ）のカビ数を計測することにより実施した。結果は、次の評価基準に基づいて評価した。更に、総合評価として上記指標を総合的に判断した結果を５点法で実施した。 After filling the obtained spread into a container and storing at 5 ° C., the tissue state, filling suitability, flavor expression, and microbial growth were evaluated. The emulsion stability was evaluated for the aforementioned emulsion. The emulsification stability, the tissue state, and the filling aptitude were visually evaluated, and the flavor development was carried out by a five-point method by 10 specialized panels trained in sensory evaluation. Moreover, the growth of microorganisms was carried out by storing a spread having a mold culture solution spread on the surface at 25 ° C. for 30 days and measuring the number of molds on the surface (8.5 × 11 cm). The results were evaluated based on the following evaluation criteria. Furthermore, the result of comprehensively judging the above indicators as a comprehensive evaluation was carried out by a five-point method.
（乳化安定性）
５：乳化が極めて安定している。
４：乳化が安定している。
３：乳化がやや安定している。
２：乳化がやや不安定である。
１：乳化が不安定で転相している。
(Emulsification stability)
5: Emulsification is extremely stable.
4: Emulsification is stable.
3: Emulsification is slightly stable.
2: Emulsification is slightly unstable.
1: Emulsification is unstable and phase inversion occurs.
（組織状態）
５：組織が良好であり、離水がない。
４：組織がやや良好であり、離水がない。
３：組織がやや良好であり、離水がややある。
２：組織がやや良好であるが、離水がある。
１：組織が荒い、および／又は離水が多い。
(Organizational state)
5: The structure is good and there is no water separation.
4: The structure is slightly good and there is no water separation.
3: The structure is slightly good and there is some water separation.
2: The structure is slightly good, but there is water separation.
1: The structure is rough and / or the water is removed frequently.
（充填適性）
５：充填ノズルからミックスが垂れない。
４：充填ノズルからミックスが極稀に垂れる。
３：充填ノズルからミックスが稀に垂れる。
２：充填ノズルからミックスが時々垂れる。
１：充填ノズルからミックスが常に垂れる。
(Filling suitability)
5: Mix does not drip from the filling nozzle.
4: The mix droops very rarely from the filling nozzle.
3: Mix rarely hangs from filling nozzle.
2: The mix sometimes drops from the filling nozzle.
1: The mix always drips from the filling nozzle.
（風味発現性）
５：風味の発現が良好である。
４：風味の発現がやや良好である。
３：風味の発現が普通である。
２：風味の発現がやや悪い。
１：風味の発現が悪い。
(Flavor development)
5: The expression of flavor is good.
4: The expression of flavor is slightly good.
3: The expression of flavor is normal.
2: The expression of flavor is slightly bad.
1: The expression of flavor is bad.
（微生物育成）
３：育成が抑制されている（表面のカビ数が０である）。
２：育成がやや抑制されている（表面のカビ数が５未満である）。
１：育成が抑制されない（表面のカビ数が５以上である）。
(Microorganism breeding)
3: Growth is suppressed (the number of molds on the surface is 0).
2: Growth is somewhat suppressed (the number of molds on the surface is less than 5).
1: Growth is not suppressed (the number of molds on the surface is 5 or more).
（総合評価）
５：油中水型乳化組成物として極めて好ましい。
４：油中水型乳化組成物として好ましい。
３：油中水型乳化組成物としてやや好ましい。
２：油中水型乳化組成物としてやや劣る。
１：油中水型乳化組成物として劣る。
(Comprehensive evaluation)
5: Very preferable as a water-in-oil emulsion composition.
4: Preferred as a water-in-oil emulsion composition.
3: Slightly preferred as a water-in-oil emulsion composition.
2: Slightly inferior as a water-in-oil emulsion composition.
1: Inferior as a water-in-oil emulsion composition.
結果を表２に示した。表２から明らかなように、実施例品１および２は、全ての評価項目で良好であった。一方、比較例品１〜７のものは、いずれかの評価項目が良好ではなく総合評価も低かった。 The results are shown in Table 2. As is clear from Table 2, the Example products 1 and 2 were good in all the evaluation items. On the other hand, in Comparative Examples 1 to 7, any of the evaluation items was not good and the overall evaluation was low.
[実施例２]
表３−１、表３−２に示す配合に従い、油脂原料が１５重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 2]
According to the formulation shown in Tables 3-1 and 3-2, a low fat spread in which the fat and oil raw material was 15% by weight was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表４−１、表４−２に示した。表から明らかなように、酸化デンプンの配合量が０．１〜３０重量％、特に０．５〜２０重量％、更に１〜１０重量％で評価が高かった。 The results are shown in Tables 4-1 and 4-2. As is apparent from the table, the evaluation was high when the blended amount of oxidized starch was 0.1 to 30% by weight, particularly 0.5 to 20% by weight, and further 1 to 10% by weight.
[実施例３]
表５−１、表５−２に示す配合に従い、油脂原料が３９重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 3]
According to the formulation shown in Tables 5-1 and 5-2, a low fat spread in which the oil and fat raw material was 39% by weight was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表６−１、表６−２に示した。表から明らかなように、ヒドロキシプロピルデンプンの配合量が０．１〜３０重量％、特に０．５〜２０重量％、更に１〜１０重量％で評価が高かった。 The results are shown in Tables 6-1 and 6-2. As is apparent from the table, the evaluation was high when the amount of hydroxypropyl starch was 0.1 to 30% by weight, particularly 0.5 to 20% by weight, and further 1 to 10% by weight.
[実施例４]
表７−１、表７−２に示す配合に従い、油脂原料が１０重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 4]
According to the formulation shown in Tables 7-1 and 7-2, a low fat spread in which the fat and oil raw material was 10% by weight was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表８−１、表８−２に示した。表から明らかなように、ゼラチンの配合量が０．１〜３０重量％、特に０．５〜２０重量％、更に１〜１０重量％で評価が高かった。 The results are shown in Tables 8-1 and 8-2. As is apparent from the table, the evaluation was high when the amount of gelatin was 0.1 to 30% by weight, particularly 0.5 to 20% by weight, and further 1 to 10% by weight.
[実施例５]
表９−１、表９-２に示す配合に従い、油脂原料が２０重量％の低脂肪スプレッドを調製した。調製方法、および評価方法は実施例１と同様に行った。
[Example 5]
According to the formulation shown in Tables 9-1 and 9-1, a low fat spread in which the fat and oil raw material was 20% by weight was prepared. The preparation method and the evaluation method were performed in the same manner as in Example 1.
結果を表１０−１、表１０−２に示した。表から明らかなように、乳化剤の含有量が０．０１５〜４．０重量％、特に０．０６〜１．５重量％、更に０．１５〜０．８重量％で評価が高かった。 The results are shown in Table 10-1 and Table 10-2. As is apparent from the table, the evaluation was high when the content of the emulsifier was 0.015 to 4.0% by weight, particularly 0.06 to 1.5% by weight, and further 0.15 to 0.8% by weight.
本発明は、酸化デンプン、ヒドロキシプロピルデンプンのいずれか１種以上およびゼラチンを含有する油相が１０〜４０重量％である油中水型乳化組成物に関し、本発明の油中水型乳化油脂組成物は、乳化安定性、組織状態、充填適性、風味発現性が良好であり、微生物育成が抑制され、また、その製造方法が簡便な油中水型乳化組成物であり、低脂肪マーガリン、低脂肪スプレッド、各種低脂肪食品油脂加工品として提供できる。 The present invention relates to a water-in-oil emulsified composition containing 10 to 40% by weight of an oil phase containing at least one of oxidized starch and hydroxypropyl starch and gelatin. The product is a water-in-oil emulsified composition with good emulsification stability, tissue state, filling suitability, flavor development, suppression of microbial growth, and simple production method. It can be provided as a fat spread and various low-fat food products.
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| FR2656773B1 (en) * | 1990-01-11 | 1992-05-15 | Sanofi Sa | STABILIZING AND EMULSIFYING COMPOSITION FOR THE PREPARATION OF LIGHT FAT SPREADS. |
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