JP6694726B2 - O / D type emulsion composition, oil-in-water type emulsion composition, food and drink and food material - Google Patents

Description

  The present invention relates to an O / D type emulsion composition containing a polyhydric alcohol, an oil-soluble substance and an emulsifier, an oil-in-water type emulsion composition containing the O / D type emulsion composition, and foods and drinks containing these. Regarding food materials.

  O / W (oil-in-water) emulsions are widely used in foods, beverages, cosmetics, pharmaceuticals, paints and many other fields. For example, in the field of foods, it is known that the addition of fats and oils via an emulsion enhances the richness and umami and improves the mouthfeel. However, the O / W type emulsion is thermodynamically unstable, and in order to increase its stability, it is important to use an emulsion composed of fine and uniform oil droplets.

  Various methods are known as a method for preparing an O / W emulsion, and among them, a D-phase emulsion method using an interfacial science method is known as a method for obtaining a fine O / W emulsion. (See Non-Patent Document 1).

  The D phase emulsification method is a method in which an oil phase is added to a polyhydric alcohol solution containing an emulsifier (surfactant) to emulsify it, whereby an O / D type emulsion composition is obtained. Next, a fine O / W type emulsion is obtained by mixing the O / D type emulsion composition with the aqueous phase.

  Regarding the O / D type emulsion composition, for example, Patent Document 1 describes an instant soup composition in which the O / D type emulsion composition is mixed with a normal soup component. Further, Patent Document 2 discloses a water-soluble composition (O / D type emulsion composition) comprising a predetermined polyglycerin fatty acid ester, sucrose fatty acid ester, water-insoluble substance, water or polyhydric alcohol, and monoglyceride organic acid ester. Have been described.

Fragrance Journal, 4, 34-41 (1993)

JP, 7-59545, A Japanese Patent No. 4044354

  However, the content of the oil-soluble substance in the O / D type emulsion composition shown in the examples of the above-mentioned patent documents is 40% by mass (Example 1 of Patent Document 1) and 5% by mass (of Patent Document 2). However, even if an O / W emulsion is prepared from an O / D emulsion composition and added to enhance the richness and umami of foods, the amount of oil added is There are few and the effect is limited. Further, even if the O / D emulsion composition is added as it is to obtain more effects, problems in flavor and cost are likely to occur.

  That is, when an O / D type emulsion composition is used to add an oil-soluble substance to foods, the higher the oil content in the O / D type emulsion composition is, the more efficient it is (the addition of a small amount is sufficient). However, it is difficult to obtain a stable O / D type emulsion composition when the oil content is increased.

  Therefore, an object of the present invention is to provide a stable O / D type emulsion composition which has high oil content but becomes fine oil droplets after dilution in water, and an oil-in-water type emulsion composition containing the O / D type emulsion composition. , And foods and drinks and food materials containing them.

In order to achieve the above-mentioned object, the present invention provides the following O / D type emulsion compositions, oil-in-water type emulsion compositions, foods and drinks and food materials as described in [1] to [11].
[1] Polyhydric alcohol, 60% by mass or more and less than 90% by mass of oil-soluble substance (excluding emulsifier), and 51% by mass or more of constituent fatty acids have 10 or more carbon atoms, an HLB value of more than 10 and an iodine value of An oil-soluble emulsifier (C) containing an emulsifier (A) of less than 10 and having an HLB value of more than 10 and an iodine value of 10 or more (B) of less than 5 mass% and an HLB value of 10 or less. Is less than 1/20 of the total content of the emulsifier (A) and the emulsifier (B).
[2] The O / D type emulsion composition according to the above [1], wherein the degree of esterification of the emulsifier (A) is 20% or less.
[3] The O / D emulsion composition according to the above [1] or [2], wherein the content of the emulsifier (A) is 0.5 to 15% by mass.
[4] The O / D emulsion composition according to any one of [1] to [3], wherein the content of the emulsifier (B) is 0.5% by mass or more and less than 4% by mass. object.
[5] The O / D type emulsion composition according to any one of [1] to [3], wherein the content of the emulsifier (B) is 0% by mass.
[6] The O / D emulsion composition according to any one of [1] to [5], wherein the content of the oil-soluble emulsifier (C) is 0% by mass.
[7] The O / D type emulsion composition according to any one of the above [1] to [6], wherein the average particle diameter of the oil droplets after dilution in water is 1.2 μm or less.
[8] The O / D emulsion composition according to any one of the above [1] to [7], which is in a paste form.
[9] An oil-in-water emulsion composition comprising the O / D emulsion composition according to any one of [1] to [8] and a water-soluble substance.
[10] Food and drink characterized by containing the O / D type emulsion composition according to any one of [1] to [8] or the oil-in-water type emulsion composition according to [9] above. Goods.
[11] A food containing the O / D emulsion composition according to any one of [1] to [8] or the oil-in-water emulsion composition according to [9]. Material.

  According to the present invention, a stable O / D type emulsion composition which has high oil content and becomes fine oil droplets after dilution in water, an oil-in-water type emulsion composition containing the O / D type emulsion composition, and these It is possible to provide foods and drinks or food materials containing the.

[O / D type emulsion composition]
The O / D emulsion composition according to the embodiment of the present invention comprises a polyhydric alcohol, an oil-soluble substance (excluding an emulsifier) of 60% by mass or more and less than 90% by mass, and 51% by mass or more of constituent fatty acids having carbon atoms. Containing an emulsifier (A) having an HLB value of 10 or more and an iodine value of less than 10 and having an HLB value of more than 10 and an iodine value of 10 or more (B) of less than 5% by mass. The content of the oil-soluble emulsifier (C) having an HLB value of 10 or less is less than 1/20 of the total content of the emulsifier (A) and the emulsifier (B).

(Polyhydric alcohol)
The polyhydric alcohol used in the embodiment of the present invention may be one having two or more hydroxyl groups in the molecule. For example, polyglycerin such as diglycerin, triglycerin and tetraglycerin; glycerin; propylene glycol; glucose, maltose, maltitol, sucrose, fructose, xylitol, inositol, pentaerythritol, sorbitol, maltotriose, starch-degrading sugar and the like. Sugar; examples include sugar alcohols. These may be used alone or in combination of two or more. It is particularly preferable to use glycerin or sorbitol from the viewpoint of long-term storage stability.

  The O / D type emulsion composition according to the present embodiment preferably contains the polyhydric alcohol in a solid content of 5 to 35% by mass, more preferably 5 to 30% by mass, and 5 to 25% by mass. It is more preferable to contain. When the polyhydric alcohol content of the O / D type emulsion composition is within the above range, the amount of oil in the O / D type emulsion composition is relatively high, which is preferable.

(Oil-soluble substance)
The oil-soluble substance used in the embodiment of the present invention has a property of dissolving in oil (acylglycerol) in a heated or non-heated state, and is not particularly limited as long as it is other than an emulsifier. Examples thereof include fatty acids, oils and fats, waxes, and fat-soluble vitamins.

  Examples of the fatty acid include lauric acid, myristic acid, palmitic acid, isopalmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, ricinoleic acid, behenic acid, hexadecatrienoic acid, octadecatrienoic acid, eicosa. Examples thereof include tetraenoic acid, docosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, tetrahexaenoic acid, and isomers thereof.

  The oils and fats are glycerin esters of fatty acids, for example, soybean oil, rapeseed oil, corn oil, olive oil, palm oil, cottonseed oil, safflower oil, rice oil, sunflower oil, sesame oil, and hydrogenated oils thereof, transesterified oils or Examples thereof include vegetable oils and fats such as fractionated oils, lard, beef tallow, milk fat, fish oils, and animal oils and fats such as hydrogenated oils thereof, transesterified oils and fractionated oils. Further, synthetic fats and oils such as medium-chain fatty acid triglyceride can be mentioned.

  The wax is an ester of a fatty acid and a higher monohydric or dihydric alcohol, and examples thereof include jojoba oil, rice wax, propolis, carnauba wax, candy wax, and beeswax.

  Examples of the fat-soluble vitamins include vitamins A, D, E, K and derivatives thereof.

  The above-mentioned oil-soluble substances such as fatty acids, oils and fats, waxes and fat-soluble vitamins may be used alone or in combination of two or more kinds.

  The O / D emulsion composition according to the present embodiment contains the oil-soluble substance in an amount of 60% by mass or more and less than 90% by mass. It is preferably 65 to 89% by mass, more preferably 70 to 87% by mass, and further preferably 75 to 85% by mass. When the content of the oil-soluble substance in the O / D type emulsion composition is 60% by mass or more, the oil-soluble substance can be efficiently added or blended with an object to which a large amount of the oil-soluble substance is to be added or blended.

  In the O / D type emulsion composition according to the present embodiment, the viscosity increases as the oil content increases, and the state change from liquid to paste is observed. From the viewpoint of ease of handling, it is particularly desirable that it be in paste form.

(Emulsifier (A))
The emulsifier (A) used in the embodiment of the present invention is an edible emulsifier, wherein 51% by mass or more of the constituent fatty acids have 10 or more carbon atoms, an HLB value of more than 10 and an iodine value of less than 10. Any emulsifier may be used. For example, glycerin fatty acid ester, monoglyceride organic acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and other synthetic emulsifiers, phospholipids , Glycolipids, enzyme-treated egg yolk, saponins, plant sterols, emulsifiers that are not synthetic emulsifiers such as milk fat globule membranes, and the like. These may be used alone or in combination of two or more.

  In the emulsifier (A), 51% by mass or more of constituent fatty acids must be fatty acids having 10 or more carbon atoms. When 51 mass% or more of the constituent fatty acids is a fatty acid having 10 or more carbon atoms, the emulsification of the obtained emulsion composition is likely to be stable.

  As the fatty acid having 10 or more carbon atoms, a saturated fatty acid having 10 or more carbon atoms is preferable, and examples thereof include capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid.

  The HLB value of the emulsifier (A) is preferably 11 or more, and more preferably 14 or more. The iodine value of the emulsifier (A) is preferably less than 8, more preferably less than 5.

  The emulsifier (A) has an esterification degree of preferably 20% or less, more preferably 15.5% or less. Here, the degree of esterification is a numerical value (%) in which the number of esterified hydroxyl groups in one molecule of the emulsifier is expressed as a percentage with respect to the total number of hydroxyl groups in one molecule of the emulsifier.

  The O / D emulsion composition according to the present embodiment preferably contains the emulsifier (A) in an amount of 0.5 to 15% by mass, more preferably 1 to 10% by mass, and 1.5 to 8%. The content is more preferably contained in the range of 2 to 5% by mass, and most preferably 2 to 5% by mass. It is preferable to use the emulsifier (A) in the above range because the emulsification is more stable even when the content of the oil-soluble substance is 60% by mass or more.

(Emulsifier (B))
The emulsifier (B) used in the embodiment of the present invention may be an edible emulsifier having an HLB value of more than 10 and an iodine value of 10 or more. For example, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, synthetic emulsifier such as sucrose fatty acid ester, phospholipid, glycolipid, enzyme-treated egg yolk, saponin, plant sterols, emulsifier that is not a synthetic emulsifier such as milk fat globule film, etc. Is mentioned. These may be used alone or in combination of two or more.

  The emulsifier (B) is preferably an emulsifier having an unsaturated fatty acid as a constituent fatty acid. The unsaturated fatty acid is preferably an unsaturated fatty acid having 18 or more carbon atoms such as oleic acid and linoleic acid.

  The HLB value of the emulsifier (B) is preferably 11 or more, more preferably 14 or more. The emulsifier (B) preferably has an iodine value of 15 or more, more preferably 20 or more.

  The content of the emulsifier (B) is preferably less than 5% by mass of the O / D type emulsion composition, more preferably less than 4% by mass, further preferably less than 3% by mass, and 0 Most preferably, it is (does not contain) by mass%. The lower limit value when contained is not particularly limited, but is, for example, 0.5% by mass or more. It is preferable to use the emulsifier (B) in the above range because the emulsification is more stable even when the content of the oil-soluble substance is 60% by mass or more.

(Oil-soluble emulsifier (C))
The oil-soluble emulsifier (C) used in the embodiment of the present invention may be an edible emulsifier and has an HLB value of 10 or less. Examples thereof include polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, monoglyceride organic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like. These may be used alone or in combination of two or more.

  The content of the oil-soluble emulsifier (C) is preferably less than 1/20 of the total content of the emulsifier (A) and the emulsifier (B), more preferably less than 1/40, and the oil-soluble emulsifier ( It is more preferable not to include C) (it is 0 mass%). Further, the content of the oil-soluble emulsifier (C) is preferably less than 1% by mass of the O / D type emulsion composition, and more preferably less than 0.5% by mass. When the content of the oil-soluble emulsifier (C) is 1/20 or more of the total content of the emulsifier (A) and the emulsifier (B), the content of the oil-soluble substance is 60% by mass or more. The emulsification of the product becomes unstable.

  The O / D type emulsion composition according to the embodiment of the present invention can be prepared by adding an oil component to a place where a polyhydric alcohol and an emulsifier are stirred with a homomixer or the like. When the preparation is an O / D type emulsion composition, for example, 10% of the preparation is added to water, and after stirring for 10 minutes with a magnetic stirrer, oil droplets are dispersed using a laser diffraction type particle size distribution analyzer or the like. When the average particle size is measured, it can be confirmed that fine oil droplets of about 1.5 μm or less are formed. The average particle diameter of the oil droplets after dilution of the O / D type emulsion composition according to the embodiment of the present invention in water is preferably 1.2 μm or less, and more preferably 1.0 μm or less.

[O / W type emulsion composition]
An O / W type (oil-in-water type) emulsion composition according to an embodiment of the present invention contains the O / D type emulsion composition according to an embodiment of the present invention and a water-soluble substance. An O / W emulsion composition can be prepared by mixing the O / D emulsion composition with a water-soluble substance. The water-soluble substance is, for example, water, milk, soup, sauce or the like.

  The compounding ratio (mass ratio) of the O / D type emulsion composition and the water-soluble substance is not particularly limited, but for example, the O / D type emulsion composition: water-soluble substance = 0.1: 99.9. It is suitable to be in the range of 5:95.

[Materials for food and drink and food]
The food and drink and the food material according to the embodiment of the present invention contain the O / D emulsion composition according to the embodiment of the present invention or the O / W emulsion composition according to the embodiment of the present invention. To do.

  The O / D-type emulsion composition according to the embodiment of the present invention can efficiently add or mix the oil-soluble substance to food and drink or food materials that are unfamiliar by simply adding or mixing the oil-soluble substance. The same applies to the O / W type emulsion composition according to the embodiment of the present invention.

  Suitable foods and drinks include, for example, pickles, dried foods, powdered foods, canned foods, frozen foods, retort foods, instant foods, instant noodles, dry foods, processed milk, confectionery, supplements, functional foods, baby milk powder, ketchup, Mayonnaise, tartar sauce, Worcester sauce, chili oil, fish sauce, oyster sauce, pea sauce, XO sauce, spices, herbs, fats and oils, salad dressing and other foods, and drinks such as sake, coffee and tea.

  Examples of suitable food materials include baked confectionery dough such as sponge cake, roux such as curry and stew, and soup stock.

  The O / D type emulsion composition or the O / W type emulsion composition according to the embodiment of the present invention is appropriately added in an appropriate amount according to the type of food or drink or food material.

  Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is in no way limited to these examples.

<Preparation of O / D type emulsion composition>
According to the formulations in Tables 1 and 2, a 70% aqueous solution of sorbitol, which is a polyhydric alcohol (“Solvitt D-70” manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) or a 98.5% or more solution of glycerin (“Glycerin manufactured by Kao Corporation” ]) And a water-soluble emulsifier were stirred and mixed at 75 ° C. to obtain a uniform solution. An oil-soluble substance and an oil-soluble emulsifier (C) whose temperature was adjusted to 75 ° C while stirring at 5000 rpm using a homomixer ("Ajihomomixer 2M-05 type" manufactured by Primix Co., Ltd.) while maintaining the temperature at 75 ° C. Was added. After the addition, the mixture was further stirred at 8000 rpm for 5 minutes to obtain O / D emulsion compositions of Examples 1 to 13 and Comparative Examples 1 to 5. Tables 1 and 2 show the results of measuring the average particle size of the oil droplets after water dilution of the obtained O / D type emulsion composition by the following method.

<Measurement method of average particle diameter of oil drop>
After adding 10% of the O / D type emulsion composition to water and stirring the mixture with a magnetic stirrer for 10 minutes, oil droplets were added using a laser diffraction particle size distribution analyzer SALD-300V (manufactured by Shimadzu Corporation). The average particle size of was measured.

<Used oil-soluble substances>
[Fat A]: Palm super olein (manufactured by Nisshin OilliO Group, Ltd., iodine value 65) was used as a fat A.
[Fat and oil B]: Fatty acids composing triacylglycerol are n-octanoic acid (C8) and n-decanoic acid (C10), and the mass ratio thereof is 75:25. Seibu Oilio Group Co., Ltd.) was used as fat B.

<Emulsifier used>
・ Emulsifier (A)
[L7D]: Polyglycerin fatty acid ester (constituent fatty acid: lauric acid, HLB17, degree of esterification 5.8%, iodine value 2 or less, trade name “Ryoto-polyglyceride L7D”, manufactured by Mitsubishi Chemical Foods Co., Ltd.)
[M7D]: Polyglycerin fatty acid ester (constituent fatty acid: myristic acid, HLB16, degree of esterification 5.8%, iodine value 2 or less, trade name "Ryoto polyglyceride M7D", manufactured by Mitsubishi Chemical Foods Co., Ltd.)
[F160]: Sucrose fatty acid ester (constituent fatty acid: 70% stearic acid + 30% palmitic acid, HLB15, degree of esterification 15.1%, iodine value 1 or less, trade name "DK Ester F160", Daiichi Kogyo Seiyaku Co., Ltd. Made by company)
[SS]: Sucrose fatty acid ester (constituent fatty acid: 70% stearic acid + 30% palmitic acid, HLB19, degree of esterification 12.5%, iodine value 1 or less, trade name "DK Ester SS", Daiichi Kogyo Seiyaku Co., Ltd. Made by company)
・ Emulsifier (B)
[MO5S]: Polyglycerin fatty acid ester (constituent fatty acid: oleic acid, HLB11.6, degree of esterification 10.0%, iodine value 42, trade name "SY Glister MO5S", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
・ Oil-soluble emulsifier (C)
[CRS75]: Polyglycerin condensed ricinoleic acid ester (HLB2.1, iodine value 85, trade name "SY Glister CRS75", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
-Other emulsifiers [CE19D]: polyglycerin fatty acid ester (constituent fatty acids: caprylic acid, HLB15, esterification degree 15.8%, iodine value 2 or less, trade name "Ryoto-polyglyceride CE19D", manufactured by Mitsubishi Chemical Foods Co., Ltd. )

  From Table 1, it can be seen that in Examples 1 to 13, O / D type emulsion compositions were obtained which were fine oil droplets having an average particle size of about 1 μm or less after dilution with water.

  On the other hand, from Table 2, in Comparative Examples 1 and 2 using 5% by weight of the emulsifier (B) and Comparative Example 3 using an emulsifier having a saturated fatty acid having a carbon number of less than 10 as a constituent fatty acid, the O / D It can be seen that the type emulsified composition was immediately separated when diluted with water, and the average particle size could not be measured, resulting in an unstable emulsified composition. Further, Comparative Example 4 in which the oil-soluble substance content was 90% by mass and Comparative Example 5 in which the content of the oil-soluble emulsifier (C) was more than the specified amount were the same as in Comparative Examples 1 to 3.

Claims (14)

Polyhydric alcohol, 60% by mass or more and less than 90% by mass of oil-soluble substance (excluding emulsifier), and 51% by mass or more of constituent fatty acids have a carbon number of 10 or more, an HLB value of more than 10 and an iodine value of less than 10 Contains an emulsifier (A),
The content of the emulsifier (B) having an HLB value of more than 10 and an iodine value of 10 or more is 0.5% by mass or more and less than 4% by mass, and the content of the oil-soluble emulsifier (C) having an HLB value of 10 or less is the emulsifier. An O / D type emulsion composition, which is less than 1/20 of the total content of (A) and the emulsifier (B). Polyhydric alcohol, 60% by mass or more and less than 90% by mass of oil-soluble substance (excluding emulsifier), and 51% by mass or more of constituent fatty acids have a carbon number of 10 or more, an HLB value of more than 10 and an iodine value of less than 10 Contains an emulsifier (A),
The content of the emulsifier (B) having an HLB value of more than 10 and an iodine value of 10 or more is less than 5% by mass, and the content of the oil-soluble emulsifier (C) having an HLB value of 10 or less is the emulsifier (A) and the emulsifier. Less than 1/20 of the total content of (B),
The content of the emulsifier (A) is 1 to 10% by mass,
The content of the polyhydric alcohol is 6 to 35% by mass,
An O / D type emulsion composition, which is in the form of a paste. Polyhydric alcohol, 60% by mass or more and less than 90% by mass of oil-soluble substance (excluding emulsifier), and 51% by mass or more of constituent fatty acids have a carbon number of 10 or more, an HLB value of more than 10 and an iodine value of less than 10 Contains an emulsifier (A),
The content of the emulsifier (B) having an HLB value of more than 10 and an iodine value of 10 or more is less than 5% by mass, and the content of the oil-soluble emulsifier (C) having an HLB value of 10 or less is the emulsifier (A) and the emulsifier. Less than 1/20 of the total content of (B),
The O / D type emulsion composition, wherein the emulsifier (A) is a sucrose fatty acid ester.   The O / D type emulsion composition according to claim 2, wherein the content of the emulsifier (B) is 0.5% by mass or more and less than 4% by mass.   The O / D type emulsion composition according to claim 3, wherein the content of the emulsifier (B) is 0.5% by mass or more and less than 4% by mass.   The O / D emulsion composition according to any one of claims 1, 3, and 5, which is in a paste form. Content of the said emulsifier (A) is 0.5-15 mass%, The O / D type emulsion composition of any one of Claim 1, 3, 5 , and 6 characterized by the above-mentioned.   The degree of esterification of said emulsifier (A) is 20% or less, The O / D type emulsion composition of any one of Claims 1-7 characterized by the above-mentioned. Content of the said emulsifier (B) is 0 mass%, The O / D type emulsion composition of any one of Claims 2 , 3 , 6 , 7 , and 8.   The O / D type emulsion composition according to any one of claims 1 to 9, wherein the content of the oil-soluble emulsifier (C) is 0% by mass.   The O / D emulsion composition according to any one of claims 1 to 10, wherein the average particle diameter of the oil droplets after diluted with water is 1.2 µm or less.   An oil-in-water emulsion composition comprising the O / D emulsion composition according to any one of claims 1 to 11 and a water-soluble substance.   Food / beverage products containing the O / D type emulsion composition according to any one of claims 1 to 11 or the oil-in-water type emulsion composition according to claim 12. A food material containing the O / D emulsion composition according to any one of claims 1 to 11 or the oil-in-water emulsion composition according to claim 12.