JP6867099B2 - Water-in-oil emulsified composition - Google Patents
Water-in-oil emulsified composition Download PDFInfo
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- JP6867099B2 JP6867099B2 JP2015060826A JP2015060826A JP6867099B2 JP 6867099 B2 JP6867099 B2 JP 6867099B2 JP 2015060826 A JP2015060826 A JP 2015060826A JP 2015060826 A JP2015060826 A JP 2015060826A JP 6867099 B2 JP6867099 B2 JP 6867099B2
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Description
本発明は、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下である油中水型乳化組成物に関する。本発明は、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 is characterized in that the saturated fatty acid in the fatty acid composition is 1% by weight or more and 15% by weight or less, and the electrical conductivity at around 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less after 35 minutes. The present invention relates to a water-in-oil emulsified composition having an oil phase of 5% by weight or more and 35% by weight or less. INDUSTRIAL APPLICABILITY The present invention can provide a water-in-oil emulsified composition having good flavor expression, suppressing microbial growth, and having 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、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用いる方法（特許文献１）９５乃至８６重量％の水性相と少なくとも５のＮ20値を有する５乃至１４重量％の連続脂肪相とを含む方法（特許文献２）、３０重量％より少ない脂肪含量を有し、タン白又はハイドロコロイド又はこれらの混合物を含有する水性相を含む連続脂肪相から成る食用可塑性分散体であって、水性相を構成する組成物は３５℃の温度および１０００秒-1の剪断速度で４００ｃｐｓ（４００ｍＰａ・ｓ）より少ない粘度を有し、そしてアミノ酸残基含量は水性相の重量基準で計算して２００ｐｐｍより少なくする方法（特許文献３）、１０〜３５重量％の連続脂肪相および９０〜６５重量％の分散水性相を含む、３５重量％より少ない脂肪を含有するスプレッドであって、水性相を構成する組成物は１７０９０秒-1の剪断速度および５℃の温度で少なくとも２０ｍＰａ・ｓの粘度を有する方法（特許文献４）、解乳化特性の異なる２種類以上の乳化組成物を調製し、これらを混合する方法（特許文献５）が開示されている。 Traditionally, various methods have been used to produce low-fat spreads. For example, a method using any one or more of oxidized starch and hydroxypropyl starch and gelatin (Patent Document 1) 95 to 86% by weight aqueous phase and 5 to 14% by weight continuous fatty phase having an N 20 value of at least 5. (Patent Document 2), an edible plastic dispersion comprising a continuous fat phase having a fat content of less than 30% by weight and containing an aqueous phase containing protein or hydrocolloid or a mixture thereof, which is aqueous. The compositions constituting the phase have a viscosity less than 400 cps (400 mPa · s) at a temperature of 35 ° C. and a shear rate of 1000 seconds-1 and the amino acid residue content is less than 200 ppm calculated on the weight basis of the aqueous phase. A method of reducing (Patent Document 3), a spread containing less than 35% by weight of fat, comprising 10 to 35% by weight of continuous fat phase and 90 to 65% by weight of dispersed aqueous phase, constituting the aqueous phase. The composition has a shear rate of 17090 seconds-1 and a viscosity of at least 20 mPa · s at a temperature of 5 ° C. (Patent Document 4), two or more emulsifying compositions having different demulsification characteristics are prepared and mixed. (Patent Document 5) 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風味発現性と微生物育成の抑制を両立することは難しく、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、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用いて低脂肪スプレッドを調製し、風味発現性および微生物育成を評価しているが、油中水型乳化組成物の水相に着目したものであり、油相についての技術の開示はない。さらに油相含量、飽和脂肪酸量を物性値の電気伝導度と関連付けられたことは今までなく、油相含量、飽和脂肪酸量、および電気伝導度値を特定の範囲にすることにより、風味発現性と微生物育成の抑制の両立が成されることは知られていなかった。電気伝導度はスプレッド（油中水型乳化組成物）の解乳化（乳化状態が壊れる状態）の程度の指標となり、特許文献２〜５では、電気伝導度を微生物育成の抑制や風味発現性の指標として用いている。特許文献２〜４では、微生物育成の抑制や転相抑制の指標として１０℃や１５℃でスプレッドそのものの電気伝導度を測定しており、その値は低ければ低いほど望ましいものであった。また、風味発現性についての開示はない。特許文献５は、口中温度を模した測定により風味発現性の指標としてスプレッドを水中に添加した電気伝導度を測定しており、その値は高いほど望ましいものであった。また、微生物育成の抑制についての開示はない。
However, with the conventional method, it is difficult to achieve both the flavor expression of the obtained low-fat spread and the suppression of microbial growth, and the production method thereof is not always simple.
In Patent Document 1, a low-fat spread is prepared using one or more of oxidized starch and hydroxypropyl starch and gelatin, and flavor expression and microbial growth are evaluated. However, a water-in-oil emulsified composition is used. It focuses on the aqueous phase and does not disclose the technology for the oil phase. Furthermore, the oil phase content and the amount of saturated fatty acids have never been associated with the electrical conductivity of physical properties, and by setting the oil phase content, the amount of saturated fatty acids, and the electrical conductivity values within a specific range, flavor expression is exhibited. It was not known that both the suppression of microbial growth and the suppression of microbial growth were achieved. The electric conductivity is an index of the degree of emulsification (state in which the emulsified state is broken) of the spread (water-in-oil emulsified composition). It is used as an index. In Patent Documents 2 to 4, the electrical conductivity of the spread itself is measured at 10 ° C. or 15 ° C. as an index for suppressing microbial growth and phase inversion, and the lower the value, the more desirable it is. In addition, there is no disclosure regarding flavor expression. Patent Document 5 measures the electrical conductivity in which a spread is added to water as an index of flavor expression by measuring the temperature in the mouth, and the higher the value, the more desirable it is. In addition, there is no disclosure regarding the suppression of microbial growth.
本発明の目的は、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、または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 to provide a water-in-oil emulsified composition having good flavor expression and suppressed microbial growth, or a water-in-oil emulsified composition having a simple production method.
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、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下とすることにより前記課題を解決することを見出した。すなわち、本発明は以下の通りである。
（１）脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下である油中水型乳化組成物。
（２）さらに油中水型乳化組成物中のトランス脂肪酸が０．１重量％以上３．５重量％未満であ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）さらに加工デンプンを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）前記加工デンプンが酸化デンプン、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）前記加工デンプンを０．１重量％以上３０重量％以下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 diligent research to solve the above problems, the present inventors have saturated fatty acids in the fatty acid composition of 1% by weight or more and 15% by weight or less, and the electrical conductivity at around 36 ° C. is 0.05 mS / m after 35 minutes. It has been found that the above-mentioned problems can be solved by setting the content to 1.0 mS / m or less. That is, the present invention is as follows.
(1) An oil characterized in that the saturated fatty acid in the fatty acid composition is 1% by weight or more and 15% by weight or less, and the electrical conductivity at around 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less after 35 minutes. A water-in-oil emulsified composition having a phase of 5% by weight or more and 35% by weight or less.
(2) The water-in-oil emulsification composition according to (1) above, wherein the trans fatty acid in the water-in-oil emulsification composition is 0.1% by weight or more and less than 3.5% by weight.
(3) The water-in-oil emulsified composition according to (1) or (2) above, which further contains modified starch.
(4) The water-in-oil emulsified composition according to any one of (1) to (3) above, wherein the modified starch contains at least one of oxidized starch and hydroxypropyl starch.
(5) The water-in-oil emulsified composition according to (4) above, which contains the modified starch in an amount of 0.1% by weight or more and 30% by weight or less.
本発明によれば、風味発現性が良好であり、微生物育成が抑制された油相５重量％以上３５重量％以下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 emulsified composition having a good flavor expression and suppressed microbial growth in an oil phase of 5% by weight or more and 35% by weight or less.
以下、本発明の油中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、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下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５重量％以上３５重量％以下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５重量％以上３５重量％以下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用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組成物であれば特に限定されるものではない。
Hereinafter, the oil-in-oil emulsified composition of the present invention will be described in detail.
In the water-in-oil emulsified composition of the present invention, the saturated fatty acid in the fatty acid composition is 1% by weight or more and 15% by weight or less, and the electrical conductivity at around 36 ° C. is 0.05 mS / m or more and 1.0 mS / m after 35 minutes. A water-in-oil emulsified composition having an oil phase of 5% by weight or more and 35% by weight or less. The water-in-oil emulsified composition in the present invention refers to a water-in-oil emulsified composition having an oil phase of 5% by weight or more and 35% by weight or less. Examples of the water-in-oil emulsified composition of the present invention include so-called low-fat margarine having an oil phase of 5% by weight or more and 35% by weight or less, a low-fat spread, and a low-fat edible oil-and-fat processed product. The composition is not particularly limited as long as it is a water-in-oil emulsified composition within the range.
本発明の油中水型乳化組成物に用いられる油脂原料は、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、オリーブ油等の食用植物油脂、乳脂肪、魚油、牛脂、豚脂等の食用動物油脂および食用植物油脂や食用動物油脂の硬化油、極度硬化油、エステル交換油、分別油等の食用精製加工油脂のいずれでも、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。
本発明における油相とは、油脂原料および油系原料をあわせたものである。
これらの油脂原料量により、油中水型乳化組成物の油相を５重量％以上３５重量％以下に調整することができる。５重量％未満であると油中水型が水中油型に転相してしまい、風味発現性および微生物育成抑制が劣り、３５重量％を超えると保存中に液状油がにじみ出すオイルオフが起こり、風味発現性が劣る。
The oil and fat raw material used in the water-in-oil emulsification composition of the present invention is not particularly limited as long as it is used in the production of a water-in-oil emulsification composition such as ordinary margarine or spread, and is not particularly limited. Edible vegetable oils such as soybean oil, palm oil, corn oil, safflower oil, palm oil, olive oil, edible animal oils such as milk fat, fish oil, beef oil, pork fat, and hydrogenated oils of edible vegetable oils and edible animal oils, extreme Any of edible refined processed oils and fats such as hydrogenated oils, ester exchange oils, and fractionated oils, or a combination of such oils and fats can be used.
The oil phase in the present invention is a combination of an oil-based raw material and an oil-based raw material.
The oil phase of the water-in-oil emulsified composition can be adjusted to 5% by weight or more and 35% by weight or less depending on the amount of these fats and oils raw materials. If it is less than 5% by weight, the water-in-oil type shifts to the oil-in-water type, and the flavor expression and the suppression of microbial growth are inferior. , Inferior in flavor expression.
油中水型乳化組成物における飽和脂肪酸の含有量は、消費者庁の栄養表示基準関連通知に記載の方法により測定することができる。
本発明による油中水型乳化組成物における脂肪酸組成中の飽和脂肪酸含有量は、１重量％以上１５重量％以下である。１５重量％を超えると全体的に硬くなって展延性、風味発現性に劣るという問題が生じやすくなる。１重量％未満であると液体となり、風味発現性に劣る。
The content of saturated fatty acids in the water-in-oil emulsified composition can be measured by the method described in the Notification of Nutrition Labeling Standards of the Consumer Affairs Agency.
The content of saturated fatty acids in the fatty acid composition of the water-in-oil emulsified composition according to the present invention is 1% by weight or more and 15% by weight or less. If it exceeds 15% by weight, it becomes hard as a whole, and problems such as inferior malleability and flavor development are likely to occur. If it is less than 1% by weight, it becomes a liquid and the flavor development is inferior.
図１に本発明における電気伝導度の測定装置の一例を示す。電気伝導度は、試料が直接電極に触れないよう２つの２００ｍＬ容量のビーカーをネットを挟んで連結させ、口中温度とほぼ同等の３６℃付近（例えば３５〜３７℃）の脱イオン水４００ｇに切り出した試料を１０ｇ添加して測定することができる。電気伝導度は、脱イオン水に添加された試料スプレッドの乳化が壊れた時に、水相に含有される塩分などの電解質が、脱イオン水に放出されることにより上昇する。
このような３６℃付近における電気伝導度は、試料を脱イオン水に添加してから３５分後において０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であり、０．１ｍＳ／ｍ以上０．７ｍＳ／ｍ以下がより好ましい。
FIG. 1 shows an example of the electric conductivity measuring device in the present invention. For electrical conductivity, two 200 mL beakers are connected with a net so that the sample does not come into direct contact with the electrodes, and cut into 400 g of deionized water at around 36 ° C (for example, 35 to 37 ° C), which is almost the same as the mouth temperature. It can be measured by adding 10 g of the sample. The electrical conductivity is increased by releasing electrolytes such as salts contained in the aqueous phase into the deionized water when the emulsification of the sample spread added to the deionized water is broken.
The electrical conductivity at around 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less 35 minutes after the sample is added to the deionized water, and 0.1 mS / m or more and 0.7 mS or more. / M or less is more preferable.
油中水型乳化組成物におけるトランス脂肪酸は、ＡＯＣＳ Ｃｅ１ｈ−０５（アメリカ油化学会）の分析方法により測定することができる。
油中水型乳化組成物中のトランス脂肪酸含有量は、０．１重量％以上３．５重量％未満であり、０．１重量％以上３．０重量％以下がより好ましい。３．５重量％以上であるとややざらついた食感になることがあり、風味発現性がやや劣る場合がある。０．１重量％未満であると少量の油がにじむオイルオフが生じることがあり、風味発現性がやや劣る場合がある。
The trans fatty acid in the water-in-oil emulsified composition can be measured by the analytical method of AOCS Ce1h-05 (American Society of Oil Chemistry).
The trans fatty acid content in the water-in-oil emulsified composition is 0.1% by weight or more and less than 3.5% by weight, more preferably 0.1% by weight or more and 3.0% by weight or less. If it is 3.5% by weight or more, the texture may be slightly rough, and the flavor expression may be slightly inferior. If it is less than 0.1% by weight, a small amount of oil may bleed off, and the flavor development may be slightly inferior.
本発明における加工デンプンとしては、食品添加物として許容されるものであればよく、例えば、アセチル化アジピン酸架橋デンプン、アセチル化酸化デンプン、アセチル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、リン酸架橋デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプンのいずれでも、あるいはこのような加工デンプンを組み合わせたものであっても使用することができる。
このような加工デンプンの配合量は、０．１重量％以上３０重量％以下が好ましい。０．１重量％未満であるとやや離水が生じることがあり、風味発現性にやや劣る場合があり、３０重量％を超えると少量の油がにじみ出すオイルオフが起こることがあり、風味発現性がやや劣る場合がある。
The modified starch in the present invention may be any starch that is acceptable as a food additive, for example, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphoric acid cross-linked starch, sodium octenyl succinate, starch acetate, and the like. Any of oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropyl starch, phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, or a combination of such modified starch. Can also be used.
The blending amount of such modified starch is preferably 0.1% by weight or more and 30% by weight or less. If it is less than 0.1% by weight, water separation may occur and the flavor development may be slightly inferior. If it exceeds 30% by weight, a small amount of oil may ooze out and oil-off may occur. May be slightly inferior.
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。 The oxidized starch in the present invention may be any starch that is acceptable as a food additive, and for example, starches having a low degree of oxidation to a high degree of oxidation can be used, and those having a low to medium degree of oxidation are preferably used. It can be done, but it is not particularly limited.
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。 The hydroxypropyl starch in the present invention may be any starch that is acceptable as a food additive, and for example, one having a low degree of etherification to one having an extremely high degree of etherification, and one having a low viscosity by acid treatment may be used. It is possible, and preferably, those having a high degree of etherification to those having an extremely high degree of etherification can be used, but are not particularly limited.
本発明においては、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。例えば、寒天、ゼラチン、ダイズ多糖類、発酵セルロース、デキストリン、アラビアガム、アルギン酸カリウム、アルギン酸カルシウム、アルギン酸ナトリウム、ガティガム、カードラン、カラギナン、カラヤガム、カルボキシメチルセルロースナトリウム、ローカストビーンガム、キサンタンガム、グァーガム、サイリウムシードガム、ジェランガム、タマリンドシードガム、タラガム、デキストラン、プルラン、ペクチン、さらに食物繊維でもある難消化性デキストリン、ポリデキストロース、イヌリン、小麦ファイバー、オート麦ファイバー、アップルファイバー、シトラスファイバーを使用することができる。 In the present invention, the water-based raw material used in the production of a water-in-oil emulsified composition such as ordinary margarine or spread is not particularly limited, and can be used as needed. For example, agar, gelatin, soybean polysaccharide, fermented cellulose, dextrin, arabic gum, potassium alginate, calcium alginate, sodium alginate, gati gum, curdlan, caraginan, karaya gum, sodium carboxymethyl cellulose, locust bean gum, xanthan gum, guar gum, psyllium seeds. Gum, gellan gum, tamarind seed gum, tara gum, dextran, purulan, pectin, and also indigestible dextrin, polysaccharide, inulin, wheat fiber, oat wheat fiber, apple fiber, and citrus fiber, which are also dietary fibers, can be used.
本発明においては、乳化剤を含有させてもよく、水相や油相の両方または、どちらかに使用してもよい。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。
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 may be contained, and it may be used in both the aqueous phase and / or the oil phase. The emulsifier may be any one that is acceptable as a food additive, for example, Kiraya extract, glycerin fatty acid ester (glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin enoic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin. Diacetyl tartrate fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin acetate), enzyme-treated lecithin, enzymatically decomposed lecithin, vegetable sterol, vegetable lecithin, sucrose fatty acid ester, stearoyl lactate calcium, sorbitan fatty acid ester, Propropylene glycol fatty acid ester, fractionated lecithin, egg yolk lecithin, polysorbate 20, polysolvate 60, polysorbate 65, and polysolvate 80 can be used, preferably glycerin fatty acid ester, more preferably glycerin fatty acid ester of HLB 5 or less and poly of HLB 2 or less. Glycerin-condensed ricinoleic acid ester (PGPR) can be used in combination, but is not particularly limited.
If necessary, oil-based raw materials used in the production of water-in-oil emulsified compositions such as ordinary margarine and spreads can be used.
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工程は、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、急速冷却固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, the production of the water-in-oil emulsified composition of the present invention will be described. Each treatment step in the production of the water-in-oil emulsified composition of the present invention can be carried out according to a known method. For example, first, an oil phase is prepared using an oil-based raw material, an oil-based raw material, or the like, and then an aqueous phase containing an aqueous raw material or the like is prepared. Then, the aqueous phase is emulsified and dispersed in the oil phase prepared above to obtain an emulsion. If necessary, this emulsion is sterilized by a conventional method, rapidly cooled and solidified, and kneaded to obtain a water-in-oil emulsified composition.
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。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
[実施例１]
表１に示す配合に従い油相が４重量％以上４５重量％以下、脂肪酸組成中の飽和脂肪酸が１３重量％、電気伝導度値が０．３５ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が１．５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, the oil phase is 4% by weight or more and 45% by weight or less, the saturated fatty acid in the fatty acid composition is 13% by weight, the electric conductivity value is 0.35 mS / m, and the trans in the water-in-oil emulsified composition. A low fat spread with 1.5% by weight of fatty acid was prepared.
油脂原料は、大豆油、ナタネ油、大豆硬化油（融点４１℃）を組み合わせて表１に示す油相量、飽和脂肪酸量、トランス脂肪酸量に調整し、これに油系原料（乳化剤およびβ‐カロチン）を添加し、６０℃に保持しながら撹拌し、乳化剤およびβ‐カロチン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し、さらに香料を加えて混合した。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、冷却勾配および回転数を調整して表１に示す電気伝導度に調整し、１５℃に冷却、練圧することによりスプレッド５種（実施例品１〜３、比較例品１、２）を得た。 The oil-based raw materials (emulsifier and β-) are prepared by combining soybean oil, rapeseed oil, and hydrogenated soybean oil (melting point 41 ° C.) to adjust the oil phase amount, saturated fatty acid amount, and trans fatty acid amount shown in Table 1. (Carotene) was added, and the mixture was stirred while maintaining at 60 ° C. to dissolve the emulsifier and β-carotene to prepare an oil phase. Next, an aqueous raw material was added to warm water at 60 to 80 ° C., mixed and dissolved to prepare an aqueous phase. The aqueous phase was added to the oil phase with stirring to emulsify, and a fragrance was further added and mixed. The obtained emulsion was heated to 90 ° C., sterilized, cooled to 40 ° C., and a combinator was used as a quenching plasticizer to adjust the cooling gradient and rotation speed to the electrical conductivity shown in Table 1. , Cooled to 15 ° C. and kneaded to obtain 5 types of spreads (Examples 1 to 3 and Comparative Examples 1 and 2).
得られたスプレッドを容器に充填して５℃に保存した後、風味発現性および微生物育成について評価した。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。微生物育成は、表面にカビ培養液を散布したスプレッドを２５℃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。さらに、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。 The obtained spread was filled in a container and stored at 5 ° C., and then the flavor expression and microbial growth were evaluated. Flavor expression was carried out by a 5-point method by 10 specialized panels trained in sensory evaluation. Microorganism growth was carried out by storing a spread sprayed with a mold culture solution 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, as a comprehensive evaluation, the result of comprehensively judging the above indicators was carried out by the 5-point method.
（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 expression)
5: Good flavor expression.
4: The expression of flavor is slightly good.
3: The expression of flavor is normal.
2: The expression of flavor is slightly poor.
1: The expression of flavor is poor.
（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）。
(Microbial growth)
3: Growth is suppressed (the number of molds on the surface is 0).
2: Growth is slightly 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 emulsified composition.
4: Preferable as a water-in-oil emulsified composition.
3: Slightly preferable as a water-in-oil emulsified composition.
2: Slightly inferior as a water-in-oil emulsified composition.
1: Inferior as a water-in-oil emulsified 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１〜３は、風味発現性が良好で、微生物育成が抑制されていた。一方、実施例品より油相の含有量が低い比較例品１のスプレッドは転相してしまい、含有量が高い比較例品２はオイルオフを生じてしまい、風味発現性に劣っていた。 The results are shown in Table 2. As is clear from Table 2, Examples 1 to 3 had good flavor expression and suppressed microbial growth. On the other hand, the spread of Comparative Example Product 1 having a lower oil phase content than that of the Example product was phase-inverted, and Comparative Example Product 2 having a higher oil phase caused oil off and was inferior in flavor development.
[実施例２]
表３に示す配合に従い、油相が２０重量％、脂肪酸組成中の飽和脂肪酸が０．９重量％以上２５重量％以下、電気伝導度値が０．２ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が３．０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 Table 3, the oil phase is 20% by weight, the saturated fatty acid in the fatty acid composition is 0.9% by weight or more and 25% by weight or less, the electric conductivity value is 0.2 mS / m, and the water-in-oil emulsified composition. A low-fat spread containing 3.0% by weight of trans fatty acids was prepared. The preparation method and the evaluation method were the same as in Example 1.
結果を表４に示した。表から明らかなように飽和脂肪酸１重量％以上１５重量％以下が良好であった。 The results are shown in Table 4. As is clear from the table, saturated fatty acids of 1% by weight or more and 15% by weight or less were good.
[実施例３]
表５に示す配合に従い、油相が２５重量％、脂肪酸組成中の飽和脂肪酸が１５重量％、電気伝導度値が０．０４ｍＳ／ｍ以上１．１ｍＳ／ｍ以下、油中水型乳化組成物中のトランス脂肪酸が２．０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 Table 5, the oil phase is 25% by weight, the saturated fatty acid in the fatty acid composition is 15% by weight, the electric conductivity value is 0.04 mS / m or more and 1.1 mS / m or less, and the water-in-oil emulsified composition. A low fat spread with 2.0% by weight of trans fatty acids in it was prepared. The preparation method and the evaluation method were the same as in Example 1.
結果を表６に示した。表から明らかなように、電気伝導度値が０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下、特に０．１ｍＳ／ｍ以上０．７ｍＳ／ｍ以下が良好であった。 The results are shown in Table 6. As is clear from the table, the electric conductivity value was preferably 0.05 mS / m or more and 1.0 mS / m or less, particularly 0.1 mS / m or more and 0.7 mS / m or less.
[実施例４]
表７に示す配合に従い、油相が３４重量％、脂肪酸組成中の飽和脂肪酸が１２重量％、電気伝導度値が０．４ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が０．０５重量％以上３．５重量％以下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 Table 7, the oil phase was 34% by weight, the saturated fatty acid in the fatty acid composition was 12% by weight, the electric conductivity value was 0.4 mS / m, and the trans fatty acid in the water-in-oil emulsified composition was 0. A low-fat spread of 05% by weight or more and 3.5% by weight or less was prepared. The preparation method and the evaluation method were the same as in Example 1.
結果を表８に示した。表から明らかなように、トランス脂肪酸の配合量は、いずれの配合量も良好であり、０．１重量％以上３．４重量％以下がより良好であった。 The results are shown in Table 8. As is clear from the table, the blending amount of the trans fatty acid was good in all cases, and more preferably 0.1% by weight or more and 3.4% by weight or less.
[実施例５]
表９に示す配合に従い、油相が２４重量％、脂肪酸組成中の飽和脂肪酸が１２．５重量％、電気伝導度値が０．１５ｍＳ／ｍ、油中水型乳化組成物中のトランス脂肪酸が１．０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 Table 9, the oil phase is 24% by weight, the saturated fatty acid in the fatty acid composition is 12.5% by weight, the electric conductivity value is 0.15 mS / m, and the trans fatty acid in the water-in-oil emulsified composition is A 1.0 wt% low fat spread was prepared. The preparation method and the evaluation method were the same as in Example 1.
結果を表１０に示した。表から明らかなように、いずれの水系原料を含む油中水型乳化組成物も良好であり、サイリウムシードガム０．３重量％、酸化デンプン０．０９重量％、３１．０重量％、ヒドロキシプロピルリン酸架橋デンプン５．０重量％がより良好、酸化デンプン０．１重量％以上３０．０重量％以下、ヒドロキシプロピルデンプン５．０重量％がさらに良好であった。 The results are shown in Table 10. As is clear from the table, the water-in-oil emulsified composition containing any of the aqueous raw materials is also good, with psyllium seed gum 0.3% by weight, oxidized starch 0.09% by weight, 31.0% by weight, hydroxypropyl. 5.0% by weight of cross-linked starch was better, 0.1% by weight or more and 30.0% by weight or less of oxidized starch, and 5.0% by weight of hydroxypropyl starch was even better.
本発明は、脂肪酸組成中の飽和脂肪酸が１重量％以上１５重量％以下および３６℃付近における電気伝導度が３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であることを特徴とする油相が５重量％以上３５重量％以下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組成物は、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、各種低脂肪食用油脂加工品として提供できる。 The present invention is characterized in that the saturated fatty acid in the fatty acid composition is 1% by weight or more and 15% by weight or less, and the electrical conductivity at around 36 ° C. is 0.05 mS / m or more and 1.0 mS / m or less after 35 minutes. Regarding the water-in-oil emulsified composition having an oil phase of 5% by weight or more and 35% by weight or less, the water-in-oil emulsified composition of the present invention has good flavor expression, suppresses microbial growth, and has an oil phase of 5% by weight or more and 35% by weight or less. It is a water-in-oil emulsified composition having a simple production method, and can be provided as low-fat margarine, low-fat spread, and various low-fat edible oil-and-fat processed products.
Claims (5)
３６℃付近における下記電気伝導度が試料を脱イオン水に添加してから３５分後に０．０５ｍＳ／ｍ以上１．０ｍＳ／ｍ以下であり、
油中水型乳化組成物中の油相が５重量％以上３５重量％以下であり、
乳化剤としてＨＬＢ５以下のグリセリン脂肪酸エステル及びＨＬＢ２以下のポリグリセリン縮合リシノレイン酸エステルの両方を含むことを特徴とする油中水型乳化組成物。
＜電気伝導度＞
試料が直接電極に触れないよう２つの２００ｍＬ容量のビーカーをネットを挟んで連結させ、３６℃付近の脱イオン水４００ｇに切り出した試料を１０ｇ添加して測定する。
The saturated fatty acid in the fatty acid composition is 1% by weight or more and 15% by weight or less.
The following electrical conductivity at around 36 ° C. the sample after adding deionized water after 35 minutes or less 0.05 mS / m or more 1.0 mS / m,
The oil phase in the water-in-oil emulsified composition is 5% by weight or more and 35% by weight or less.
A water-in-oil emulsified composition containing both a glycerin fatty acid ester of HLB 5 or less and a polyglycerin condensed ricinoleic acid ester of HLB 2 or less as an emulsifier.
<Electrical conductivity>
Two 200 mL beakers are connected with a net so that the sample does not come into direct contact with the electrode, and 10 g of the cut sample is added to 400 g of deionized water at around 36 ° C. for measurement.
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